CLH News #247 October/November 2022

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Oct/Nov 2022

Hospitality Sector to Stage Third Protest to Prevent “Catastrophic Closures”

Photo of 2021 demo by www.hospodemo.org

The hospitality industry will gather in Parliament Square on November 7 (10.30 am) for the third time to protest about the government’s lack of support for the sector. With countless hospitality businesses having closed since early 2020, or currently teetering on the brink of oblivion, organisers of HospoDemo are urging the government to take appropriate action to support a sector that is on its knees. This will be the third HospoDemo protest in two years, with protestors from all corners of the industry including restaurants, bars, pubs, clubs, hotels and cafés, com-

ing together to represent their trade.

Dressed in their work uniform, they will come equipped with pots, pans, ladles, cocktail shakers, wooden spoons, last orders bells and other hospitality-related tools with which to make themselves heard. At 11am, all protestors will turn to face the Houses of Parliament and make as much noise as possible to ensure the sound resonates within the Houses of Parliament, before marching on to HM Treasury to do the same.

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CLH News

Editor's Viewpoint

Oct/Nov 2022

We are leading with a really great news story! It’s a call to arms, and one I truly believe the sector cannot afford to ignore. Earlier on this year I was at a seminar where I spoke to a sector leader about the issues facing the hospitality and licensed trade. I made the point, as I often do, that punitive taxes are killing the industry. EDITOR

Peter Adams

No ifs and buts, the sector is simply overtaxed, it always has been, and this has held the sector back for decades.

Now, due to current economic and political turmoil, many operators are staring into the abyss, and if taxation was lessened they would not only survive, but also thrive! I put it to the sector leader in our conversation that I am often dismayed at the public, who make no vocal protests about rising costs. Rather they take them on the chin and change their eating and drinking habits, which has benefited supermarkets in particular. I have always felt it is time for them to make themselves heard. They are the ones that foot the bill, when they buy their food and drinks in a pub, bar, restaurant, hotel or nightclub, and it’s no good complaining to operators or to the “bloke in work the next day”. It is the government which imposed these ludicrously high industry destroying taxes and it is the government who should be the focus of our anger.

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And what better way then this demonstration? A perfect opportunity outside the Houses of Parliament for the hospitality and licensed on trade sector to get its point across.

EDITOR

However, the public must join in this too. Any sector complaining about high taxes to the government is often dismissed as “business as usual”. When the public join in it changes the landscape, adds another dimension.

SALES EXECUTIVES

Established businesses, livelihoods of experienced operators are being threatened, and it really is enough is enough. We are seeing rail workers, postal workers, communications workers, and workers from many other industries making their point that they simply cannot survive in this current economic climate on the wages that they get and are demanding more. And it’s time for the sector to demand change, so I urge operators to share details of this protest with staff and customers alike, and let’s try and get as many people outside the Houses of Parliament, with our pots and pans and make as much noise as possible! Register to attend at www.hospodemo.org let’s get involved!!!

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

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Oct/Nov 2022

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Hospitality Sector to Stage Third Protest to Prevent “Catastrophic Closures” HospoDemo is expecting a large turnout due to the perilous position so many hospitality businesses now find themselves in, even more so than during the first HospoDemo protest in October 2020 amidst the second COVID lockdown. Operators are still reeling from the loss of business during the three lockdowns and the enormous rent debt accrued during that time. But since then, the sector has had to contend with ongoing labour shortages, followed by the onslaught of the cost of living crisis, and spiralling costs of supplies – from fresh produce to cooking oil, staff costs to crockery and glassware, and of course, surging energy prices. With operators lurching from one crisis to another, profitable trading is becoming impossible for many.

PROMINENT PAST ATTENDEES Prominent attendees from previous HospoDemo protests included chefs Yotam Ottolenghi, Jason Atherton, Tom Aikens, Fergus Henderson and Margot Henderson, along with well-known figures in the drinks industry including Monica Berg, Alex Kratena, Alessandro Palazzi, and Jan Konetzki. Well-known figures from across the industry are expected at the protest on November 7th. Hospitality professionals from around the UK are encouraged to attend, or if they cannot, to upload videos to social media of themselves making a noise with the tools of their trade at work.

PROTEST AIMS

SECTOR COMMENTS Sacha Lord, Night Time Economy Adviser, Greater Manchester, commented: “As a sector, we came together over the last few months and unified our calling on the government. We don’t need handouts, we need a reduction in VAT and business rates relief. It is now clear to me, that not only do the government not care about the third biggest sector in the UK, they are quite happy to sit back and watch it collapse. If they will not listen to us, we have no alternative but to make them listen. This is businesses, jobs and lives we are fighting for.” Michael Kill, CEO, Night Time Industries Association, commented: “The hospitality and night time economy sectors have suffered immeasurable damage over the last 4 years, with the current crisis putting 3 out of 4 businesses now at risk of closure in the coming weeks and months, with

of tax for the Exchequer, funding vital services

Claire Bosi, Editor, Chef & Restaurant Magazine, commented: “The UK hospitality sector delivers far more to the economy than many people realise. From taxi companies to the beauty industry to professional services such as architects and accountants, a healthy hospitality sector creates revenue for so many third party businesses, while also providing many opportunities for employment. It is, indeed, the very first exposure to work that is experienced by most teenagers and students as they begin to progress into young adult lives. We have tried writing to MPs, we have all taken to social media to express our concerns, yet the support that is needed is not there. Not one minister has the courage to stand up and defend the third biggest sector in the UK by insisting the PM and Chancellor listen. We have no alternative, but to take to Parliament Square. We have to make them listen, or face the consequences of heavy losses of jobs, businesses and ultimately lives.”

“CALL TO ARMS”

The protest group wrote on Twitter: “It’s clear that the government doesn’t consider supporting hospitality a priority. It’s time to make them realise this has to change, to stop thousands more businesses crumbling.”

RECENT STATISTICS From Night Time Industries Association Flash Poll of 378 Night Time Economy Businesses taken from 16th – 18th Sept • 3 Out of 4 businesses surveyed are barely breaking even (47.7%) or losing money (24.8%) • 23% businesses surveyed would not last more than a few months (40.6% of businesses surveyed would not last more than 2-3 months) under the current operating cost levels. • 80.6% of businesses surveyed had seen footfall decrease & 82% had seen revenue decrease in the last 3 months of trading Businesses were asked what would have the greatest impact on their business survival – • 84.3% VAT Reduction / 66.8% Energy Freeze / Cap / 59.4% Business Rates Relief Extension / 31.8% National Insurance Reduction / 6% Other – Including Grants / Corporation Tax Reduction / Freeze on Loan Payments

ECONOMIC STATISTICS RELATING TO THE HOSPITALITY INDUSTRY The sector creates £130bn in economic activity and generates £39bn

Hospitality represents 10% of UK employment, 6% of businesses and 5% of GDP Hospitality is the third largest private sector employer in the UK; double the size of financial services and bigger than automotive, pharmaceuticals and aerospace combined. So, if you work in the hospitality sector and associated industries, or enjoy supporting restaurants, bars, pubs, clubs, cafés and hotels, show your support by joining us at Parliament Square.

Timings 10:00am - Press photocall on Parliament Square 10:30am - Speeches from industry figures 11:00am - Protestors make as much noise as possible directed towards the Houses of Parliament 11:30am - March to HM Treasury (1 Horse Guards Road, London SW1 2HQ) 11:40am - Make as much noise as possible directed towards HM Treasury 12:15pm - Deliver letter with aims to HM Treasury addressed to the Chancellor

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This protest will centre around three main demands to the government, with the primary aim being a VAT reduction to 10% including alcohol sales, putting the UK in line with many European neighbours. Protestors are also urging to the government to reinstate the business rates holiday, and are demanding they introduce a visa scheme to allow overseas workers to work in hospitality, in an attempt to plug the labour shortage that started with Brexit and was compounded by COVID

hundreds of thousands of jobs at risk, wasting billions in public funding which supported them during the lockdowns. The fiscal intervention announced by the government did nothing to stem the current crisis, clearly ignoring industry demands of VAT and business rates relief. This has resulted in anger and frustration across the sector reaching boiling point, leaving an entire industry feeling that it is being wilfully neglected to the point of collapse, with no alternative but to take direct action.”

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5 Considerate Ways to Support Employees Dealing with Stress and Anxiety

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Oct/Nov 2022

‘As a leader in the hospitality industry you are inherently responsible for the wellbeing of your staff. Importantly, this includes employees’ mental health; it’s vital that you look out for signs of anxiety and stress amongst your team, for these struggles go unreported at an alarming rate. More specifically, it’s been found that whilst 1 in 6 working adults are suffering from stress, depression, anxiety, or similar, 20% feel they cannot approach their managers with their respective health issues.

Evidently, for you to succeed as a manager, hone a happy, productive team, and strengthen your business’ results in turn, mental health must be a priority. Of course, this is an indisputably difficult task; every leader needs a helping hand as they navigate this sensitive subject. Fortunately, we have an ideal expert on hand to help leaders within the hospitality space, ensuring every employee is equipped with the support and resources that they need to address feelings of stress and anxiety. Dr. Ant, The Brain Whisperer (www.brain-whisperer.co.uk), is a mindset

specialist who helps staff and CEOs alike enrich their mental health. Now, he’s sharing his expertise.

1. LISTEN AND ENGAGE. ‘One of the simplest and yet most effective things that you can do to support your staff is listen to them and genuinely engage. They need to know that you truly care, have processed their feedback, and are willing to help. If you can, sit down with your team members individually to catch-up and establish any struggles they’re facing. This way, you can help to create a plan for the workplace that’ll lessen their anxieties.’

2. INVEST IN SUPPORTIVE PLATFORMS. ‘Ensuring your employees have the resources to address feelings of stress and anxiety is crucial. I would recommend investing in a platform which offers your staff access to expert-led guidance, information, and support. For example, BrainSparx is a digital platform that’s home to invaluable videos and advice which can help staff members re-discover lost confidence and address these hurdles without feeling alone or overwhelmed.’

ported without any pressure.’

4. NURTURE YOUR OWN MENTAL HEALTH. ‘As a leader, you can only enrich your employees’ wellbeing by focusing equally on your own. If you are confident, happy, and flourishing, you will more easily be able to instil these feelings in your staff. Equally, be honest with your team; by showing that you’re human and discussing any problems you’ve personally overcome, you will not only build a strong team rapport, but demonstrate the resilience that we are all capable of with a little help along the way.’

5. RECOGNISE THAT YOU’RE IN THE DRIVER’S SEAT.

3. CONSIDER A MOTIVATIONAL SPEAKER.

‘In my opinion, one of the most important lessons you can teach your staff is that they are the pilots of their own lives and ‘what we think, we become’. This lesson can be seen on the BrainSparx platform, however I would also recommend remembering this for yourself. Even in our darkest moments, we must never forget that we are capable of creating positive change in our lives – no struggle is permanent.

‘Sometimes employees are apprehensive to raise their mental health concerns individually. This may be a daunting prospect and the conversation may feel more comfortable in a group setting. For this reason, I would suggest considering a motivational speaker; by having an expert visit your employees in person, sharing informed guidance surrounding mental wellbeing, self-confidence, and success, you can ensure your employees feel sup-

The hospitality sector is undeniably fast-paced and high pressure, meaning anxiety and stress are not uncommon struggles. As a manger, it is incredibly important that you support your employees and demonstrate your willingness to invest in their wellbeing and mental health, be that through helpful platforms or by embracing valuable advice. The more guidance you receive, the more well-rounded support you can offer your team.’

Fish and Chips Still Britain’s Most-Wanted Pub Meal as Appetite for Premium Versions Grows Fish and chips remains Britain’s favourite pub and bar meal, new research from CGA by NielsenIQ reveals—and there is plenty of headroom for growth at the premium end of the market. A survey for CGA’s exclusive new ‘Food Insights 22’ report shows that more than a quarter (28%) of consumers pick fish and chips as one of their three top dishes when eating out in pubs and bars. This puts it ahead of other perennial favourites like carveries and roasts (24%), steak (22%), pizza (21%) and beef burgers (17%) on the report’s rundown of consumers’ most-wanted pub and bar meals. While fish and chips has been a classic dish for decades, CGA’s in-depth report into out-of-home food trends flags significant opportunities to increase sales even further. It indicates that half (48%) of consumers would be willing to try a premium fish and chip restaurant or shop, while three in five (60%) say they are likely to pay more for a better quality version of the

dish. Diners are also interested in exploring new variations on the meal, and more than a quarter say they would consider ordering options like tuna (29%), lobster (27%) and crab (27%) if they saw them on a fish and chip shop’s menu. Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Britain’s consumers have never had such a wide choice of options when eating out, so it’s fascinating to see the appetite for fish and chips is undimmed. Even in very mature parts of the eating-out market like this, it’s encouraging to see there is still so much potential to grow sales, especially by helping people trade up to new alternatives and making fish and chip shops destinations in their own right. With spending on eating out under mounting pressure, tempting consumers with exciting twists on popular favourites like fish and chips will be a crucial tactic in the months ahead.”

Recruiting Staff is More Difficult Than Ever, Say 3 in 4 Hospitality Businesses New research from KAM and Only A Pavement Away – the charity aiding prison leavers, veterans and those facing homelessness back into employment within the hospitality sector – has been released on World Homeless Day (Monday 10th October), casting a spotlight on the vast challenge still faced by hospitality business when it comes to recruiting and retaining staff, and the solution offered by Only A Pavement Away’s employment programme. In the nationwide survey of leading operators, which polled both users and non-users of Only A Pavement Away, 3 in 4 businesses have admitted that hiring the right staff members is more of a challenge now than it was 12 months ago, with 1 in 2 also finding staff retention more difficult now compared to a year ago[1]. The research shows that on average, 74% of hospitality operators have several vacancies across front of house roles at present, while 87% of hospitality operators have a high number of vacancies within their back of house staff.[2] As a result, businesses are facing continued disruption with many having to drastically reduce trading hours, ask existing staff to work longer hours, or close completely. Only A Pavement Away, which celebrates its fourth birthday on 10th October, now connects an average of 3 people facing homelessness per week into stable, purposeful employment within the hospitality industry. With recent figures from Crisis predicting that 66,000 more people could become homeless by 2024[3], the need for support has never been more crucial. The research carried out by KAM also reflected why employers are hesitant to hire a candidate who might be facing homelessness. When asked about the preconceptions they had about hiring people from this background, prior to joining the Only A Pavement Away programme, the findings showed that (59%) felt that those coming through the programme wouldn’t be able to cope with the demands of the job, (59%) felt that they would be unreliable, and (29%) felt that they would be more likely to use drugs and/or alcohol whilst at work[4]. However, these negative preconceptions are being challenged, with employers using the Only A Pavement Away employment programme now responding that their preconceptions are changing, with (70%) disagreeing that candidates wouldn’t be able to cope with the demands of the job, a lower (50%) feeling they would be unreliable and (60%) disagreeing that candidates are more likely to use drugs and/or alcohol whilst at work[5]. Paul, who found a pathway out of homelessness through the Only A Pavement Away employment programme, and now works as a Goods Receiver at The Ivy Asia in Chelsea, commented: “Since Only A Pavement Away helped

me back into full time employment, I’ve got money, I am able to pay my bills, buy myself clothing, and have found myself a place to live. My life is very stable and secure now which it had not been for a very long time. With help from the charity, I have gained so much confidence and can finally believe in myself. Best of all I am now able to work with my biggest passion in life… food.” To raise greater awareness of the work that it does to support people like Paul, and to encourage more hospitality businesses to get involved with its programme, Only A Pavement Away is using World Homelessness Day to launch its latest campaign, Hospitality Against Homelessness: A Hand Up For A Brighter Future. The campaign will kick-off on Monday 10th October at 11am with a thunderclap across social media channels, where employers, referral charities, partners and supporters of the charity will be encouraged to post a picture of themselves putting their hands up (for a brighter future), as well as making a donation. Hospitality Against Homelessness will then continue throughout the winter, with other fundraising initiatives planned under the campaign umbrella, to raise vital funds for members needing additional financial aid to ensure they do not fall back into destitution during the ongoing cost of living crisis*. Greg Mangham, CEO and Founder of Only A Pavement Away says: “The insight gleaned from our recent survey in partnership with KAM indicates that recruitment is still a relentless challenge for hospitality businesses. But we can be a part of the solution. “As we mark our fourth birthday, we are delighted with the work that we have done so far to place over 250 people back into employment, adding an approximate value of £5m to the economy, and completely transforming the lives of so many people. Our ambition is to place 1000 people back into work by June 2024 and we are on track to do so. We urge potential employers to get in touch to see how we can make a difference to their businesses, and ask our wonderful supporters to keep donating, as you can be part of the change.” Only A Pavement Away’s employment programme works in partnership with hospitality employers, referral charity partners and individuals who have experienced or are facing homelessness, prison leavers and veterans. It facilitates training and development as well as offering additional financial support to those who need it to overcome any barriers to employment, to help them back into work and in doing so, help to tackle some of the staffing and skills shortages within the hospitality sector. To find out more, to donate, or to get your business involved visit: www.onlyapavementaway.co.uk or email Karen Wallin, Head of Marketing & Fundraising: fundraising@onlyapavementaway.co.uk


Consumers Opt for Inexpensive Dining Out as Cost-of-Living Crisis Hits Oct/Nov 2022

The latest Lumina Intelligence Eating & Drinking Out Panel data has shown a decline in both penetration and spend across the eating out market as the impact of economic uncertainty starts to hit. In the last quarter (w/e 4th September 2022) average spend declined 2% vs the previous quarter despite inflation within the market. This has been driven by consumers opting for more affordable options when they do dine out of the home.

DRINK ONLY OCCASIONS LOSING SHARE

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Lumina Intelligence has seen consumers are less likely to be going out on a drink only occasions declining in share by -4.6ppts this quarter. We have seen this impact particular channels more than others, with the pubs & bars channel falling 3.6 ppts for drink only occasions as consumers reduce their alcohol consumption. However, retail has seen a +2.5ppts growth for drinkonly, driven by warm weather and more consumers choosing on the go drinks options. Branded coffee retailers Costa Coffee, Starbucks and Caffe Nero have all lost share for drinks only, as consumers turn to more affordable convenience retailers such as Co-op and Sainsburys. Purchasing drinks as part of a meal deal is likely to have contributed to this decline. Offering meal deals in coffee shops can help to encourage purchase and demonstrate value for money.

LOWER COST CHANNELS ARE GROWING IN POPULARITY ACROSS THE MARKET QSR is the most popular channel for consumers increasing +0.9ppts however the retail channel has seen the largest increase growing 1.5 ppts. Within the QSR channel, consumers aged 45+ have grown in share in QSR however younger consumers (34 and under) still make up a large proportion of visits however it must be noted that this age group are starting to trade out of the market across most locations. All day parts have seen a reduction or no growth in the number of 18-24 year olds eating out in the last quarter. This age group will feel the financial impact of the cost of living crisis the hardest resulting in reduced discretionary spending. Emphasising value for money credentials through promotions and loyalty schemes will entice these consumers. There has been

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BEER AND COLA LOSE SHARE AMONGST DRINK OCCASIONS Cola has seen the largest decline at lunch and dinner, falling 10.2ppts and 9.9ppts respectively whilst energy drinks declined 6.7 ppts for breakfast. Consumers are instead choosing juice drinks and squash as well as fruit fizzy drinks, driven by a reduction in pub visits and an increase in retail drink only occasions. When we look at alcoholic drinks, we have seen a decline across most alcoholic drinks as consumers choose lower ticket drinks in place of premium spirits and cocktails.

India Cottage in Ringwood Wins 2022 TripAdvisor Travellers’ Choice Award restaurant car park into a heated garden area laden with grape vines and tropical plants for diners to enjoy during covid. “I wanted to make something really special for our customers” Shad explains “it’s got an open fire, heating and a beach hut where people can connect their own music. It’s warm, welcoming, and the perfect setting for nights out with family or friends.”

India Cottage has been recognised by TripAdvisor as a 2022 Travellers’ Choice award winner for being in the top 10% of restaurants worldwide. The award celebrates businesses that have received great dining reviews from diners around the globe on TripAdvisor over the last 12 months. As challenging as the past year was, India Cottage stood out by consistently delivering positive experiences to their diners.

“Congratulations to the 2022 Tripadvisor Travelers’ Choice Winners,” said Kanika Soni, Chief Commercial Officer at Tripadvisor. “The Travelers’ Choice Awards recognise the best in tourism and hospitality, according to those who matter most: your guests. Ranking among the Travelers’ Choice winners is always tough — but never more so than this year as we emerge from the pandemic.

Owner Sadeq Mannan, or Shad, said, “It’s fantastic to see India Cottage recognised on a global scale. The hospitality scene has been through a tough time over the past couple of years so it’s phenomenal that we are pushing past that. We are very grateful to our patrons who have supported us and a huge thank you to all our customers who take the time to give us great feedback. Also, huge thanks to my team for their hard work and commitment to India Cottage. Set in a beautiful period cottage on Ringwood’s high street, the aptly named India Cottage, transformed its

“Whether it’s using new technology, implementing safety measures, or hiring outstanding staff, I’m impressed by the steps you’ve taken to meet travellers’ new demands. You’ve adapted brilliantly in the face of adversity.”

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UK Foodservice Profit Sector Sales Will Surge by 14.9%, Driven by Easing COVID-19 Restrictions, says GlobalData The UK Government’s strong macroeconomic policies and grants to help businesses, which were severely impacted by COVID-19, will help the country’s foodservice profit sector to grow at a compound annual growth rate (CAGR) of 14.9% from GBP50.5 billion ($69.6 billion) in 2021 to GBP100.9 billion ($152.6 billion) in 2026, predicts GlobalData, a leading data and analytics company.

“A drastic drop in the purchasing power of consumers and restrictions on operations of on-premise channels played a key role in the decline of sales across different profit sector channels during the pandemic. However, with restrictions being lifted and life returning to normalcy, the foodservice sector will revive, especially visible through channels that were most affected.”

GlobalData’s latest report, “United Kingdom (UK) Foodservice Market Size and Trends by Profit and Cost Sector Channels, Consumers, Locations, Key Players, and Forecast, 2021-2026,” reveals that ‘pub, club & bar’ was the largest foodservice profit sector channel in the UK in 2021 with a value share of 23%. The channel is projected to grow significantly at a CAGR of 24.9% during 2021-26, reflecting the country’s strong culture of socializing over alcoholic drinks.

The travel channel, which showcased the worst performance during 2016-21 due to stringent lockdown restrictions through most of 2020 and 2021, is anticipated to record the fastest growth at a CAGR of 27.2% during the forecast period. The resumption of tourism activities will provide the primary thrust towards the growth of the channel. Concurrently, all profit sector channels are projected to register growth through 2026.

Quick-service restaurant (QSR) was the second-largest channel, mostly preferred for its convenience, quick and affordable options, and quality. The channel is projected to grow at a CAGR of 7.8% during 2021-26.

GlobalData forecasts all foodservice profit sector channels to experience outlet and transaction growth during the forecast period. Chain operators will grow at a higher rate compared to independent operators across restaurant channels.

Srimoyee Nath, Consumer Analyst at GlobalData, comments:

Nath concludes: “New formats such as cloud kitchens will continue to succeed as convenience will be a key driver in purchase decisions in the coming years.”

World Cup Guidance to Help Pubs Put on a Winning Show New guidance is now available to help pubs across the country make the most of the upcoming World Cup, an event where 38 million pints, equating to £155million, would normally be sold. The guidance, which has been updated since the last tournament, outlines the key things for publicans to think about when showing World Cup matches at their premises. Compiled by the BBPA in partnership with UKHospitality and the British Insititute of Innkeepers alongside other industry stakeholders, the short document gives pointers to pubs looking to screen the games, covering everything from staffing to creating safe environments for customers. With the World Cup tournament usually providing a big boost to pubs across the UK, this will be the first time it has been held in the winter months, so some of the consider-

ations for pubs will be different than for previous tournaments. Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “There really is no better place to enjoy watching a game of football than at your local with friends and other fans. With the World Cup fast approaching we want to help pubs prepare the best they can to make the absolute most of the opportunity to draw in customers and provide a brilliant experience for them. “We are really pleased to be able to provide this guidance alongside industry partners to ensure that the tournament can be enjoyed safely and successfully in venues across the UK.” View and download the guidance at https://tinyurl.com/2s48rdf5



Oct/Nov 2022

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Government Introduces New Energy Prices Bill to “Ensure Vital Support” The UK government has introduced new emergency powers that will ensure businesses across the country receive help with their energy bills this winter.

es households and businesses this winter but will transform the United Kingdom into a nation that offers secure, affordable and fairly-priced home-grown energy for all.

Without the launch of the schemes, businesses and consumers had been left facing increasing financial turmoil, with energy bills estimated to increase to as high as £6,500 before the government stepped in. Recently announced support will see a typical household pay £2,500 a year for energy, while businesses will be paying less than half of predicted wholesale costs this winter.

Chancellor of the Exchequer, Kwasi Kwarteng, said: Our actions will mean that energy bills for the typical household will be half what they would have been this winter.

The Energy Prices Bill, introduced in Parliament on Wednesday (12 October 2022), provides the legislative footing needed to ensure that people and businesses across the UK receive support with their energy bills this winter through the Energy Price Guarantee for domestic consumers and Energy Bill Relief Scheme for businesses and non-domestic properties. This includes essential measures that enable the UK government to deliver comparable schemes in Northern Ireland and legislation that will require landlords and heat network operators to pass benefits through to tenants. The precise mechanics of the temporary Cost-Plus Revenue Limit will be subject to a consultation to be launched shortly. The government says it has been working closely with industry on the detail of the proposal, ahead of it coming into force from the start of 2023. It will ensure consumers pay a fair price for low carbon energy and has the potential to save billions of pounds for British billpayers, while allowing generators to cover their costs, plus receive an appropriate revenue. Business and Energy Secretary, Jacob Rees-Mogg, said: Businesses and consumers across the UK should pay a fair price for energy. With prices spiralling as a result of Putin’s abhorrent invasion of Ukraine, the government is taking swift and decisive action. We have been working with low-carbon generators to find a solution that will ensure consumers are not paying significantly more for electricity generated from renewables and nuclear. That is why we have stepped in today with exceptional powers that will not only ensure vital support reach-

We are protecting people, holding down inflation and preventing Putin’s energy price hike from causing long term harm to our economy by supporting businesses. The Energy Prices Bill forms yet another decisive step taken by the UK government to reform the energy market, giving Britain back control of its own home-grown energy and breaking ties to the ever-increasing volatility and uncertainty of the global gas market. UKHospitality Chief Executive Kate Nicholls said: “The government’s intervention to support hospitality businesses facing soaring energy costs this winter is extremely welcome and it’s fantastic to see this legislation introduced. The measures in this Bill will provide relief to all manner of hospitality businesses, from the smallest companies to the largest. “The introduction of these measures follows months of campaigning by UKHospitality to ensure the government recognised the huge impact rising energy costs will have on our sector. “I’m pleased that the government has continued to listen to the sector to ensure its relief package is inclusive for all. Its decision to expand the scheme to include operators on fixed price contracts agreed from 1 December 2021 has avoided unfairly penalising businesses who had acted early to protect themselves from further price hikes. The publication of wholesale energy prices will also provide much-needed clarity for businesses. “Unfortunately, the reality of this crisis means that, even with this support, energy bills will still be much higher than last year and many hospitality businesses will struggle to make it through to next spring. What the sector really needs now is the introduction of longer-term measures that can allow us to boost economic growth, namely a lower rate of VAT and further business rates relief.”

Inspiring Seminar Schedule for Leisure Food & Beverage Expo Organisers of Leisure Food & Beverage Expo on November 2 and 3 have revealed details of this year’s speaker schedule which covers a huge range of topics of interest to owners and managers of leisure businesses. Held at NEC Birmingham, Leisure Food & Beverage Expo is an unmissable opportunity to explore business development opportunities with more than 250 exhibitors and 150 expert speakers. The event runs alongside three other shows organised by Agriconnect – Farm Business Innovation, Holiday Park & Resort Innovation and Family Attraction Expo. The acclaimed speaker programme is available to visitors to all four events. This year’s programme includes Matt Drew, National Trust’s Head of Food and Beverage, who will discuss how his team built a food strategy around experience, purpose and provenance. He will explore the building blocks of the Trust’s food and beverage operations over the past decade and its vision for the future to become a business that speaks to its audiences about nature, beauty and history. “I’ll be sharing statistics to myth bust what you thought you knew about the Trust’s cafes and tea-rooms. I will discuss the evolution of our food and drink operation, in particular, how we’ve managed to integrate a commer-

cial business into such a large, multi-faceted organisation with a clear purpose and responsibility. “Our business is unique, which brings with it opportunities and challenges. The greatest difference compared to purely commercial organisations is that income from our food outlets stays in that location. I’ll centre my session around the long-term F&B vision and how that plays into the strategic priorities for the Trust.” Representatives from food and beverage businesses, including Fen Farm Dairy, The Ice Cream Farm, Astley Vineyard and Denstone Hall Farm Shop, will also share their success stories and tricks of the trade. Beth Heath of Shropshire Festivals will talk through her secrets to running successful events. Her four festivals including Shropshire Food Festival and Shropshire Oktoberfest attract around 90,000 visitors each year. “We are delighted that we have secured such an impressive line-up of speakers for this year’s show,” says Nichola Bell, Head of Events for Agriconnect. “Whatever your business interest and whatever stage or size your enterprise currently is, there is something to help and inspire you at Leisure Food & Beverage Expo.” Register for your FREE tickets now at https://www.leisurefb.co.uk or see the advert on the facing page.



World Cup Boosts Hospitality Hiring, Despite Cost-of-Living Crisis Oct/Nov 2022

The business energy price cap and World Cup are boosting hiring in the hospitality sector, as data from job board Caterer.com shows hiring is consistently in line with 2019 levels, despite the cost-of-living crisis. The latest Caterer.com Hospitality Hiring Insider, which analyses job ad data and the views of 600 hospitality professionals*, shows one in five (22%) hospitality businesses are already seeing a surge in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand. In addition, more than a quarter (27%) of hospitality businesses are seeing bookings surge for Christmas already, higher than previous years. Businesses adapt to more creative hiring methods Although hiring remains resilient, the sector continues to be challenged by a shrinking talent pool, with Caterer.com research revealing some 200,000 international workers have left the sector since 2019. As a result, hospitality businesses are increasingly hiring closer to home. Two thirds (67%) of hospitality employers believe the challenges of the labour shortages and decline in international workers has encouraged businesses to be more creative about how they hire workers from the UK. The data points towards improved diversity and inclusion in the sector. In fact, 62% are now actively hiring more inclusively, with employers feeling more inclusive policies have improved their company’s ethos (51%)

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and productivity (48%). More government support needed Despite this positive news for the industry, the sector continues to contend with the pressure of the cost-of-living crisis. Nearly nine in 10 (88%) of hospitality businesses believe the freeze on energy prices for the industry needs to be extended to 12 months, rather than the six currently planned, four in five (83%) would like to see a VAT cut to 10% and 80% want a business rates holiday. Kathy Dyball, Director at Caterer.com comments: “It’s encouraging to see that hiring remaining remains resilient and that hospitality businesses are actively preparing for a busy period driven by the World Cup and festive season. The industry has worked so hard to get to this point, adapting hiring strategies and increasing the inclusivity of its workforce. However, with the backdrop of an uncertain economy and a cost-of-living crisis, there is no doubt that further government support is essential. Greater clarity on how long specific sector support will last, will enable businesses to plan ahead more robustly and with confidence.” The full Caterer.com Hospitality Hiring Insider can be found at: www.caterer.com/recruiters/hospitality-hiring-insider-2022

Star Launches Nationwide Virtual Darts Tournament to Boost Midweek Trade Star Pubs & Bars is investing £50,000 in a nationwide virtual darts tournament to help its leased and tenanted wet-led community pubs boost trade on traditionally quiet Tuesday nights. Called Darts Stars, the tournament is free to enter and comes with a comprehensive support package including point-of-sale material, social media assets and top tips on driving footfall and sales. Pubs need a good darts team, Internet connection and a laptop or smart phone to participate. To create excitement and attract spectators, competing teams will play simultaneously, and pubs will have the opportunity to live stream their opponents’ game on a big screen. The winning pub will receive a visit from

a darts pro – who will play against their customers – as well as tickets to the World Darts Championships for their darts team. Says Caren Geering, Central Operations Director for Star Pubs & Bars: “Darts remains a hugely important part of many community locals and virtual tournaments are more popular than ever due to the rise of online gaming. We want to capitalise on this to create a really exciting experience for customers that will generate more sales for licensees. Offering additional reasons to visit is key to attracting people into pubs at a time when many have less disposable income due to the cost of living crisis.”



UKHospitality Calls on Government to Introduce Tourist Accommodation Registration Scheme Oct/Nov 2022

Trade body UKHospitality has urged the Government to introduce a checkbased tourist accommodation scheme, to help create a level playing field for all accommodation providers. In its submission to the recent consultation on short term lets registration (for England), UKHospitality highlights that the introduction of a registration scheme for all short-term let properties would build a fairer, safer and more sustainable industry. With the growth of the digital economy, under the current scheme some sites can unfairly benefit from a lack of regulation and a reduced tax burden. Meanwhile, the wider hospitality sector is over-burdened by regulation and taxes at the same time as it struggles to recover from the ravages of the pandemic. Implementing a registration scheme for all would have other benefits too, such as ensuring all short-let accommodation was safe for consumers and would help to address the imbalance between short- and long-term rentals in communities such as rural and coastal towns,

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and tourism hot spots. Kate Nicholls, CEO of UKHospitality, said:“UKHospitality recognises and welcomes competition and a varied range of business models in the accommodation sector. However, at present there simply isn’t a level playing field across accommodation providers. “There is a real lack of transparency around where short-term letting properties are located, how they operate and who operates them. A registration scheme, with the ability to check and enforce compliance of rules and regulations already being followed by other accommodation businesses, would fundamentally address the issue of transparency. “We also believe that such a scheme will help to eradicate the issues currently facing certain areas of the UK where there is an imbalance in long and shortterm accommodation available and will therefore go some way to building a more sustainable tourism industry in the UK.”

Hospitality Spending Slows in September Due to Cost-of-Living Concerns Consumer card spending grew 1.8 per cent year-on-year in September – the smallest uplift since February 2021, and well below the 9.9 per cent rise in consumer price inflation – as Brits cut back on discretionary purchases in response to rising living costs. However, the arrival of autumnal weather has encouraged Brits to spend more time enjoying evenings at home, resulting in a boost for athome categories such as takeaways and digital content. Data from Barclaycard reveals that spending on essential items grew 3.3 per cent compared to the same period in 2021 – the smallest rise this year. This muted growth was largely due to supermarkets only seeing a small uplift (2.8 per cent), as well as food and drink specialist stores falling back into decline (-3.7 per cent) after a 0.6 per cent growth in August – a sign that consumers are being more selective about the essential purchases they make. Restaurant spend fell -12.2 per cent – further than last month’s drop of -11.4 per cent – while bars, pubs and clubs slipped into the red (-0.4 per cent) for the first time since March 2021 As the colder weather started to set in and energy prices continued to escalate, average spending on utility bills was up 48.0 per cent in September, higher than the growth seen in August (45.2 per cent) and July (43.9 per cent). The energy price increases in October are leading nine in 10 (91 per cent) Brits to feel concerned about rising household bills, while an additional 65 per cent are finding ways to save energy at home to combat higher utility bills. Spending on non-essential items grew 1.0 per cent year-on-year, significantly less than last month (3.6 per cent), and a new low since February 2021 (-17.5 per cent) when the second Covid-19 lockdown measures were still in place. This is likely due to a combination of inflationary pressures alongside the boost in spending seen last year when restrictions lifted. This comes as over half of consumers (53 per cent) say they are planning to cut down on discretionary spending so they can afford their energy bills throughout the autumn and winter, with the majority of Brits in this group cutting back on eating out at restaurants (60 per cent), buying new clothes and accessories (59 per cent), and drinking in pubs, bars & nightclubs (47 per cent). To save money, many Brits (51 per cent) are planning to spend more evenings at home over the coming months; opting to play board games (25 per cent), stream films and box-sets (20 per cent), and play video games (19 per cent) rather than go out. The entertainment sector also enjoyed an uplift, rising 1.3 per cent after seeing a slight dip last month (-1.3 per cent), likely due to Brits taking trips to the theatre and attending live music events in the last weeks of summer.

Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023! um 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.

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 premi-

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 https://www.youngrisottochef.com or see the advert on page 11.

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Despite ongoing inflationary pressures, confidence in household finances has remained steady (59 per cent) since last month (60 per cent), though this is a notable decline from the level of confidence two months ago (66 per cent) and an even steeper drop compared to a year ago (68 per cent). Esme Harwood, Director at Barclaycard, said: “Energy price increases are understandably causing concern for Brits, as they worry whether they will have enough money to cover their household bills. Consumers are taking a savvy approach to budgeting as they reduce spending on discretionary items and seek more value in their weekly shop, which is having a knock-on effect on retail and hospitality sectors. “However, Brits are also looking for ways to enjoy themselves at home while saving money, which has led to growth across “insperience” categories such as digital subscriptions and takeaways. It is likely to remain a challenging time for many other sectors as consumers focus on essential spending and businesses continue to navigate inflationary headwinds.” Makala Green, Financial Expert and Author, said: “To ensure consumers can manage their budgets during this challenging time many will be weighing up whether they can afford certain nice-to-have purchases and experiences, such as buying new clothes or going out to eat. Categories like restaurants, pubs and clothing retailers are already seeing a decline in demand, as consumers focus on keeping cash in their pockets to cover essentials such as energy bills and weekly shopping. “As the busy festive shopping period approaches, and the impact of rising energy bills starts to take effect, cost-saving behaviours will become even more crucial as Brits look to keep their finances in check.”


Helping Staff Manage The Rising Cost Of Living – What’s Your Legal Obligation? 14

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By Gareth Matthews, employment law partner at MLP Law (www.mlplaw.co.uk) The rising cost of living is never far from the news agenda, and hospitality employers will undoubtedly be conscious of the impact on their teams. As pressure to increase wages and provide other financial support may be set to rise, it’s useful to understand what legal obligations hospitality businesses have – and what else you can do to help struggling employees.

straight after a night shift elsewhere, for example.

SHARING FOOD Given the sector’s area of focus, chances are there is often food available, and businesses have the facilities and expertise to provide meals or snacks for employees. Even making unserved food available to staff can help alleviate financial pressure for those who are struggling.

Legally, as long as you are paying your employees in accordance with their contracts (and at least the minimum wage) or above and are paying them for all the hours they’ve worked, you will meet your obligations.

If considering this option, you should check to ensure the provision is not taxable as a “benefit in kind”. In most cases, where the provision is offered to all employees and consists of free or subsidised meals of a reasonable value at a workplace canteen (or vouchers that cover the cost of buying these meals) then the provision will not be taxable.

However, in the face of the present well-documented recruitment challenges in the sector, employers will naturally be looking at ways they can support their staff and help them to navigate the coming months. Not only will this help steady the ship by giving team members a more stable employment environment, but it will help to build your business’ reputation as a caring employer.

DELIVERING FINANCIAL EDUCATION

From the financial to the pastoral, there are various ways managers can help their employees in these times.

PAY INCREASES Perhaps the most obvious solution – a pay rise. However, not all businesses will be in a position to offer this, nor to keep offering rises as inflation continues to increase. ADVANCES IN PAYMENTS Some hospitality businesses are already taking this approach, allowing employees to take an advance on their wages to help them with unexpected bills or cashflow problems. The concept is similar to a payday loan – but much safer and without the sky-high interest rates.

LOOSENING CONTRACT RESTRICTIONS Many hospitality businesses are traditionally reluctant to allow their employees to take on second jobs, especially with their competitors, and may include contractual clauses to prevent this (notwithstanding that exclusivity clauses are prohibited for zero hours workers). There can be good reasons for this, including ensuring compliance with the Working Time Regulations (WTR).However, this may be the time to consider easing those restrictions off to allow employees to earn extra income. The only caveat from a legal perspective is to make sure that employees working multiple jobs have enough break time to comply with the WTRand don’t end up working a day shift

There’s a gap in the education system when it comes to teaching good financial health and this may provide employers with another opportunity to support their teams and demonstrate their commitment to their staff. Partnering with an adviser or IFA to deliver some financial education – introducing ISAs, pensions, saving schemes and so on – can help your team develop a better financial profile.

FOCUS ON BENEFITS Improving your benefits package can also help make a difference to your team and help them feel supported by their employer. Benefits such as private dental care and health insurance can all make life easier for employees – for example, offering a private GP service can mean that staff don’t need to miss shifts for medical appointments, thus helping to make sure they don’t lose additional income as they keep themselves well. Benefits platforms that offer discounts or loyalty points for purchases can also be beneficial.

WHEN LEGAL OBLIGATIONS KICK IN Employers have a legal obligation to protect their employees’ physical and mental health, so if staff are struggling with the cost of living crisis and come to their employer for help, it’s important that this is properly considered and acted upon as a way to protect their health. If you don’t take relatively small steps to help people survive this crisis, then you may find yourself in a legal sticky spot. As an employer, you are obliged to make reasonable adjustments for people with disabilities, for example, and this extends to mental health illness too. It is often reported that mental health problems increase in times of recession, so employers would be well minded to take decisive steps to tackle the cost of living crisis to support their teams.

MLP Law advises multiple hospitality businesses in the UK on all elements of employment and corporate law. Get in touch to discuss your business’ requirements.

Community Pub Hero Awards Open for Entries

PubAid’s Community Pub Hero Awards are returning with new categories designed to reward licensees and, for the first time, pub regulars, who go the extra mile to support their local communities, charities and worthy causes. The competition is organised by PubAid with sponsorship once again from Matthew Clark and support from the All-Party Parliamentary Beer Group. Entries are open now on the PubAid website with a closing date of 31 October. This year, pubs can choose to enter either a Community Support or Charity Fundraising category, and nominate one of their regulars for their contribution to the pub’s activities, to become a Community Hero Regular. Pubs can enter themselves via a brief form on the PubAid website, while pub companies are welcome to nominate their licensees and MPs are encouraged to suggest worthy pubs in their constituencies. After the closing date, judges will review entries received and publish shortlists for each category. All finalists will be invited, with their MP, to attend a reception in London, where the overall winners will be announced. Co-founder of PubAid, Des O’Flanagan said: “We’re delighted to be running the Community Pub Hero Awards again and recognising pubs who are providing much-needed support for their local communities and charities. “We’re also pleased to be introducing the new Community Regular Hero award; we know that pub fundraising and other community support activities are often driven by an enthusiastic individual or group of stalwarts. It

seems only right to share the limelight with them.” Mike Wood, MP for Dudley South and Chairman of the All-Party Parliamentary Beer Group, said: “These awards are a great opportunity for MPs to celebrate how landlords in their constituencies provide vital support, either through fundraising for charities or other help for those in need locally. Over 60 MPs across the country came forward with nominations last year and we hope to see a similarly enthusiastic response this time.”

THE CATEGORIES Community Support Hero: recognising licensees who help their communities. Many pubs offered vital support during lockdown: delivering supplies or cooking hot meals for vulnerable residents, or keeping people connected through online quizzes or chats. If your pub is a ‘good neighbour’ to your local community, then this award is for you! Charity Fundraising Hero: recognising pubs who support charities and other good causes through fundraising. This can be through a collection tin on the bar, charity events ranging from quizzes or auctions through to fun days, or sponsored challenges by the licensee, team members or pub customers. Community Hero Regular: recognising an individual or group of customers who help the pub’s fundraising efforts or its work to support the community. They often take on thankless tasks for little reward, so if you have a loyal regular who has helped your pub to help others locally, then nominate them for this award. Enter at www.pubaid.co.uk/what-we-do/community-pub-hero-awards/

More Than Great Coffee For Your Business As we enter the winter season with the continued inflationary pressures, rising energy bills and increased labour costs; operators from all corners of the hospitality market are looking at their total offer to consider changes that will make guest eating and drinking occasions work more efficiently and effectively, better for the guest experience and better for business. The demand for quality remains but the expectation for value for experience grows, here’s where Douwe Egberts Cafitesse can help your business with more than great coffee. With a range of Douwe Egberts’ Cafitesse machines to choose from, each is a beautifully designed high-speed, self-serve coffee machine with varying capabilities to suit the needs of your venues, your hospitality occasions and your guests. Each is also built for reliability to serve high volumes of coffee and drinks at peak times, whether pots or cups, served or self-serve. Perfect for high-demand usage, all day long, from breakfast to evening service. Douwe Egberts Cafitesse knows how to deliver great tasting coffee at high speed and in high volumes, now being experienced by the 135,000+ machines being used worldwide, serving two billion cups every year and

counting.

Sourcing coffees from around the world, Douwe Egberts Cafitesse coffee is roasted and brewed to create perfectly balanced blends full of flavour – capturing all the flavours and precious aromas to deliver a consistently delicious coffee, cup after cup. Within the range, we also offer UTZ Certified blends including Intense and Classic Roast. Discover the benefits of Douwe Egberts Cafitesse in your business, scan the QR code shown.

FREE TRIAL OFFER EXCLUSIVE TO HOTELS ONLY See for yourself the difference Cafitesse can make to your guest experience and the efficiency of your serving team. Applying is no guarantee of a free trial. Selection criteria and geographical restrictions apply. For full terms and conditions visit www.jacobsdouweegbertsprofessional.co.uk/cafitessefreetrial-terms-of-use See the advert on the facing page for further details.



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Bidfood Reveals the Food and Drink Trends Set to Take Off in 2023 After another difficult year involving inflation, conflict overseas and plenty of new legislation, Bidfood, one of the UK’s leading foodservice providers has released the latest food and drink trends set to shape and inspire the industry for 2023.

• Unusual fusions – More restaurants are combing flavours and formats that normally wouldn’t be paired together especially as 40% of people want to try these unusual fusions. Be experimental and discover a whole world of perfectly paired cuisines, flavour profiles and formats to set your outlet apart from the competition.

Despite a tough few years, Bidfood’s latest research has shown that consumer demand for eating out remains strong. In fact, 7 in 10 say eating and drinking out is the treat they most look forward to.[1] To help support operators navigating the changes in consumer habits, and staying ahead of the curve, Bidfood has released its 2023 trends report along with a raft of support tools including the latest instalment of our trends video series, new and delicious recipe ideas, as well as new podcast episodes.

Conscious choices: This trend centres on the fact that consumers are becoming more mindful of where they eat and drink out and what they order. Whilst this isn’t new for 2023, the cost of living crisis, as well as the pandemic, have been contributing factors to how consumers think about food and drink. Pizza evolution: Because of the format and versatility of pizza, it lends itself well to creative and accessible innovation. Gluten-free bases, plant-based and premium toppings make it sit perfectly within different sectors, times of the day and occasions.

A DISCOVERY OF FOOD AND DRINK TRENDS FOR 2023 Retro love: Fancy a trip down memory lane? The Retro Love trend is all about revamping childhood memories and conjuring a sense of nostalgia, particularly through desserts, cakes and cocktails. It’s a great opportunity to bring novelty and comfort to menus. Take your consumers on a journey back in time with some innovative takes on nostalgic dishes! Flavours less travelled: As travel restrictions become a thing of the past, emerging world cuisines are still leading the way, with a rise in demand for more unusual dishes. Over 1 in 3 people say emerging cuisines have replaced the more established ones in their regular meal choices. As well as this, research has shown that the four leading cuisines Bidfood identified this year do not have a strong presence on menus, so now is the best time for operators to adopt them and take consumer’s taste buds on a new and exciting journey: • Cuban – Taking inspiration from Spain and the Caribbean, Cuban cuisine has real potential to take flight, with 46% saying they would like to try the island’s delicacies. • Sri Lankan – An explosion of flavour, Sri Lanka’s key ingredients include, turmeric, garlic, cinnamon and coconut, but the spice levels can easily be adjusted to favour the consumer’s palate. • Pan-African – Cuisines from this vast continent produce a myriad of flavours. Made up of comforting stews, soups and rice based dishes, it’s a very adaptable and accessible trend that shouldn’t be forgotten!

In the spirit: The alcoholic drinks trend for 2023, including the top spirits of the year and styles operators are beginning to adopt. Nature’s gifts: This trend focuses on the role of plants within a dish and the ways chefs are incorporating the fruits, herbs and spices they have found themselves in the wild. Catherine Hinchcliff, Head of Corporate Marketing and Insights at Bidfood said: “We’re thrilled to see how the food and drink trends landing in 2023 are embracing sustainability, flavour experimentation and a journey through time, which in turn will allow the chefs to have fun while building their menus. Eating out has become a highly valued luxury for many, so it will be important for chefs to consider how they can evolve their dishes and adhere to the more mindful choices consumers are making now. “We worked with CGA again this year, by carrying out exclusive research and conducting food influencer interviews. We also visited and interviewed restaurant operators in different cities to deliver the useful tools and resources that our customers can implement in their 2023 menu planning no matter where they’re based in the UK.” For full details and insights on the trends, please read our 2023 Food and Drink Trends guide here: https://bidfood.pagetiger.com/bidfood-trends-2023 and visit our 2023 Food and Drink Trends webpage here: https://www.bidfood.co.uk/2023-food-and-drink-trends/

IoH Members Reject a Welsh ‘Tourism Tax’ Rebecca Evans MS, Minister for Finance and Local Government argues:

Ahead of the Welsh Government’s planned, formal public consultation on draft legislative proposals for a visitor levy this autumn 2022, the IoH has asked its members their views on a potential ‘Tourism Tax’ and its impact on the Welsh Hospitality industry. In a poll of its 14,000 members in early Summer, the IoH asked 7 questions. All concluded that IoH members would reject the proposal of a visitor levy being introduced if the Welsh Government pushed ahead with its plan.

“A levy would enable destinations in Wales to be enjoyed for generations to come. Visitor levies are a common feature in tourist destinations internationally. Without such a levy, local communities face an undue burden to fund local services and provisions on which tourists rely. The critical infrastructure that supports tourism should be supported by all those that rely on it.”

When asked: ‘Do you feel the Welsh Tourism Tax will have a positive effect on tourism in Wales?’ 65% said no and only 12 % said yes with 23 % saying they felt ok about it. Regarding current taxation, members were asked: ‘Do you feel VAT should remain at 12.5% in Wales if a Welsh Tourist Tax is introduced? 53% agreed.

Tourism provides a substantial economic contribution to Wales with tourism-related expenditure reaching more than £5bn annually in 2019. A tourism tax would raise revenue for local authorities enabling them to manage services and infrastructure which makes tourism a success.

Feelings ran high and comments flowed, when asked: ‘Do you feel a Welsh Tourism Tax will help support the hospitality industry?’ Members saw this as a highly negative move, toward an already highly pressurised industry with 69% saying no. Alongside the question: ‘Do you feel the Welsh Tourism Tax will help regenerate the Welsh economy?’ again 63% said no. Further investigation confirmed that 57% of members feel that tourists visiting Wales would seek unregulated accommodation if a Welsh tourist tax were to be introduced. The planned autumn consultation will provide a platform for a range of views to be considered.

The levy will apply to those paying to stay overnight within a local authority area. Opportunities for wider contributions on the cost impact of other types of visitor activities on local infrastructure will be offered as part of the consultation on the levy. As Robert Richardson FIH concludes: “At a time when hospitality businesses are struggling with rising inflation, huge hikes in energy bills, and acute labour shortages, the last thing the sector needs is new taxes being imposed on these already struggling businesses”. Read and download the IoH Research report at http://www.instituteofhospitality.org/wpcontent/uploads/2022/10/IoH-Welsh-Tourism-Tax-Executive-Insight-report-Umbrella-Insight.pdf

Everything We’re Getting Wrong About Gen Z Drinking Culture

By Sophie Abrahamovitch, DUSK (dusk.app)

Our society loves to place generations into boxes, labelled with a variety of mixed-up attributes. For Gen Z, it’s meant politically switched-on, ethical, climate-conscious, and anti-consumerist. It also meant abstinence from alcohol. The problem with stereotypes is: some don’t fit the bill. And that includes misconceptions about Gen Z drinking habits. Just like the generations before them, Gen Z enjoys a drink. According to data collected through nightlife app DUSK, which has up to 800,000 Gen Z users, 18-25 year olds are going out for alcoholic drinks three nights every week. Whilst there are times and occasions when they will opt for No & Low, there’s been a clear shift in attitude, and it has less to do with abstinence than we thought. It’s important for the hospitality industry to understand, because a lot of money and time has gone into developing marketing campaigns that try to connect with an audience based on its assumed sobriety. It’s time to change-up how we think about Gen Z.

GEN Z HAS A TASTE FOR THE GOOD STUFF

counts: in bars, pubs, and clubs. Could this trend result from the past two years of social restrictions and lockdowns? Instead of enjoying their first parties, Gen Z-ers were confined to their homes, with many focusing solely on education or struggling with boredom and isolation. Those who could, saved. Now, they want to let loose.

THE FOUR-DAY DRINKING WEEK Friday and Saturday nights have always attracted nighttime revellers, but Gen Z are pushing the boundaries of the working week. While the weekend remains as popular as pre-pandemic, DUSK data shows that Gen Z-ers are now consuming over a third of their drinks on Wednesday and Thursday nights, with mid-week drinking activities emerging as an ambitious contenter alongside Friday and Saturday night. It’s clear that Gen Z are seeking new ways to extend their leisure time. After long months of studying hard, barred from meeting friends, they want to make the most of it. Friday nights became Thursday nights. Thursday nights became Wednesday nights. Before we knew it, mid-week was where the party was at. There’s an interesting correlation too with recent interest in the four-day working week. Gen Z has been one of the most prominent generations pushing for that change. Could the trend in mid-week drinking be seen as an extension of this kind of thinking? Gen Z-ers want reduced working hours, and in turn, they want increased leisure time. The hospitality industry can take two important insights from this.

Contrary to what we’ve been told, DUSK’s data reveals that Gen Z are drinking more and spending more on a night out than previously thought; almost as much as their Millennial predecessors. It’s this ‘Night Luxe’ approach to going out that is emerging as the dominant trend for this generation.

Firstly, businesses must appreciate that a lot of what we’ve understood about Gen Z over the past few years doesn’t apply to everyone. The so-called, generation-wide ‘Sobriety Shift’ never took place. Like the rest of us, Gen Z-ers like to drink.

“Night Luxe” is about spending more and spending on better quality, with Gen Z-ers dolling out an average of £29.00 every time they hit the town. This isn’t all watered-down lager either; a significant proportion is being spent on high-quality, branded drinks and experiences. Defying misconceptions, they are spending money where it

Secondly, even though sweeping views around Gen Z’s drinking culture were wrong, we were right to notice a shift. Gen Z-ers are seeking change. They don’t want nine-to-five desk jobs. They want more leisure time and they’re caring more about quality. That means high-spending, mid-week drinking. Recognising that will help hospitality businesses better align their strategies with this new market demand.



Difficult Times Lie Ahead For The Hospitality Sector 18

CLH News

Oct/Nov 2022

By Tim Carter, Partner and Slavi Stoencheva, Associate at Stevens & Bolton LLP (www.stevens-bolton.com) The government’s monthly insolvency statistics for August 2022 present a concerning trend for companies hoping to weather the storm amid the current economic crisis. Largely driven by creditors’ voluntary liquidations, company insolvencies were 43% higher than the same period last year and 42% higher than in 2019 (pre-pandemic). The economic turmoil is already causing instability for businesses, with the hospitality sector accounting for 12% of all insolvencies in the twelve months ending in Q2 2022. With rising prices and an energy crisis (the full brunt of which has been stayed for six months), the question which is repeatedly asked is will the increase in insolvencies continue to spiral? The government’s announcement of the temporary energy price freeze for a period of six months should assist the hospitality industry keeping businesses going through the difficult winter months and allow them to capitalise on (hopefully) a busy festive season. However smaller businesses, which operate month-by-month, will need to be thinking further ahead as they find themselves navigating a crumbling economy and a reduction in consumer spending. Although the government has reported plans to provide ongoing, targeted support for vulnerable industries after the initial energy price freeze, the extent and nature of the support is yet to be announced. It remains to be seen what categories of business will be identified as ‘vulnerable’ and how broadly therefore the support will

extend.

WHAT SHOULD HOSPITALITY BUSINESSES BE DOING NOW? In these difficult economic times, it is particularly important for businesses to regularly monitor their cash flow and produce forecasts. This is an essential tool to identify difficulties at an early stage and provide (valuable) time to facilitate engagement with appropriate stakeholders (such as suppliers, landlords and lenders), hopefully giving an opportunity to reach a consensual solution. There are various options that can be explored and agreed with stakeholders – such as seeking new payment terms with suppliers, restructuring any existing loans and negotiating rental obligations under existing leases with landlords. By taking such pre-emptive steps, a business might not be able to avoid but can lessen the impact of foreseeable financial issues. If a business is facing serious financial issues, it is important to take professional advice as early as possible so that all available options can be explored. Whilst the new Part 26A restructuring plan may not be particularly well utilised in the mid-market due in large part to cost concerns, a simplified version of the restructuring plan has been recently used by an SME and this may become more prevalent as the courts and insolvency practitioners become more familiar with the flexible nature of this process. In the alternative, company administration is an effective mechanism for rescuing the viable part of an underlying business and securing value for the goodwill and assets of the company. August 2022 showed an increase in administrations by 111% compared to August 2021, although numbers still remain below pre-pandemic levels. Similarly, the company voluntary arrangement (CVA) appears to be regaining popularity, with a 550% increase in August 2022 compared to August 2021. A CVA can prove a useful tool for businesses, particularly those which operate from multiple leasehold premises, where some are unprofitable. In summary, the take-away point is that the earlier potential financial issues are identified, the greater the possibility of some form of rescue, as there are likely to be more options available to a business. Do engage professional advice and as appropriate engage with stakeholders and/or creditors as soon as possible to give your business the best chance of survival and before matters become critical.

Pub Losses Rocket 50% In Last 3 Months

The number of pubs ‘vanishing’ from the communities that they once served, having called last orders for the final time, has rocketed by 50% in the last 3 months. The real estate adviser Altus Group has today warned that 50 pubs a month are now ‘vanishing’ from communities across England and Wales. During the 3 months to the end of September 2022, analysis of Government property tax records, reveals that 150 pubs were either demolished or converted into other types of use such as homes and offices. Wales and the North West lost the greatest number of pubs. That number is up 50% on the 200 pubs which ‘vanished’ and were lost for good during the first 6 months of 2022.

The total number of pubs, including those vacant and being offered to let, fell below 40,000 for the first time to 39,973 at the end of June compared with 40,173 at the end of the 2021 calendar year according to Altus Group’s annual business rates review released today.

With pubs grappling with soaring costs and fragile consumer confidence, Robert Hayton UK President at Altus Group, said last month’s mini budget contained “glaring omissions” adding “it beggars belief that a selfproclaimed low tax Government could allow pubs lose to their business rates discount next April as well as seeing any benefit from next year’s revaluation potentially wiped out by inflation.” Until the end of March next year, pubs receive a 50% discount on their business rates bills worth on average £9,563 per pub although that support is capped at £110,000 per business and is due to end on 1st April 2023. Overall business rates revenue is also set to rise next April in line with September’s headline rate of inflation which is due to be released by the Office for National Statistics on 19th October. Wetherspoon’s have already warned that they are facing “a momentous challenge” to persuade pubgoers back into its bars after they got used to drinking cheap supermarket beer during the pandemic.

BII Launches #notjustapub Campaign The British Institute of Innkeeping (BII) has launched their #notjustapub campaign, inspired by member Emma Gibbon from the Plough Inn at Prestbury, who shared her passion for pubs and the local people and businesses they support recently on her social media. The Prime Minister, Liz Truss, announced emergency support for businesses with the 6-month energy price guarantee on 8th September. Pubs across the UK need urgent clarity around the impact that these measures will have on their businesses, as they face an uncertain winter of huge inflationary pressures and escalating energy costs, alongside chronic staff shortages and reduced spend in their venues. Steve Alton, BII CEO commented: “Our members, running vital social hubs at the heart of their communities, have weathered nearly 2 and a half years of closures and disruption through the pandemic and beyond. They are essential businesses, providing safe spaces for people to come together to celebrate, commiserate and connect with friends and family. “The unique role that pubs play in our communities cannot be overstated. At their centre, the beating heart of pubs across the UK are the licensees who bring these venues to life, alongside their teams, delivering an experi-

ence like no other industry can. “When the pandemic swept across our nation in 2020, our pubs went above and beyond, serving their communities, providing food and vital supplies, caring for the vulnerable members of society and raising thousands of pounds for charity. “In 2022, they are now facing an even bigger threat to their survival, with unprecedented energy costs and inflationary pressures crippling their businesses. “We are calling on everyone who loves pubs, from licensees to local customers, to share their support for these integral pillars of our communities by getting involved in the #notjustapub campaign. “Write to your MP, asking them to take the plight of these essential local businesses to the Chancellor, and share your passion for pubs on social media, to leave Government in no doubt about the vital importance of pubs to each and every high street, village, town and city in the UK. “Without the support and investment needed from Government, we stand to lose something incredibly special and unique – our Great British Pubs.”

Jangro Launches New Catering And Hospitality Catalogue

Jangro, the UK and Ireland’s largest network of independent janitorial distributors, is delighted to launch a brand new catalogue, dedicated to the commercial caterer and hospitality sector. Available now in a compact A5 size, it is packed with many new sustainable choices. These include disposable food packaging, cutlery and drinkware that are made from recycled materials and are also compostable, biodegradable, or recyclable.

more sustainable cleaning products.

From mixology, dispensing and serving essentials for bartenders, a large range of glassware (entry-level to fine dining), through to front of house essentials, including crockery, cutlery, oven to tableware, and presentation displays, the new catalogue has it all.

Jangro is also proud to offer products for hotels, from brands including Elsyl, and Taylor of London, as well as ranges that are 90% natural. Other features include an array of different signage, fire safety equipment, first aid, waste management, plus washroom essentials including baby change facilities.

It caters for everything required within commercial kitchens, including equipment and furniture such as ovens, cookers, toasters, dishwashers, juicers and blenders, as well as cook and bakeware, storage and kitchen utensils. For staff, there is an array of uniform and PPE on offer, including chef’s clothing, headwear, hand protection, and footwear. Also included are kitchen hygiene supplies, which are essential to avoid cross-contamination and the risk of foodborne illness. The catalogue covers all chemicals, paper products, and cleaning products, including the new ntrl range, Jangro’s innovative line of natural and

All ntrl products use raw materials that are derived from plant-based extracts; their natural formulas are 100% biodegradable, contain zero petrochemicals, and can reduce the product’s carbon footprint by up to 85%.

Jo Gilliard, CEO of Jangro comments “We are thrilled to unveil our new Catering and Hospitality Catalogue. It may be a more compact size than previous editions, but it is absolutely bursting with everything a catering business might need for its establishment. What’s more, we have included more sustainable options than ever before, helping our customers to make responsible choices and meet their own sustainability goals.” For more info or to order a free copy visit Jangro.net or call 01204 795 955.



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Silver Servers: Over 50s Boost Retirement Income with Hospitality Jobs CLH News

Oct/Nov 2022

Kathy Dyball, Director at Caterer.com comments: “Brexit, the pandemic, and the cost of living crisis have combined to bring about the most dramatic transformation our sector’s workforce has ever seen. While it will take time to address long-established labour shortages, it’s encouraging to see employers broadening the range of candidates they’re targeting. Workers over 50 are hugely valued by the hospitality industry and we need to do more to highlight the vast range of roles available that can suit people of any working age.

Growing numbers of workers over 50 are taking on jobs in the UK’s pubs, restaurants and hotels in order to boost their retirement income as the sector’s labour shortage and rising cost of living prompts a shift in its workforce. The latest Caterer.com Hospitality Hiring Insider, which analyses job ad data and the views of 600 hospitality professionals*, has found that more than 130,000 over 50s are working in the sector to boost pension savings, and hospitality employers have seen a surge in applications from this demographic.

“Jobs in hospitality offer tremendous flexibility, a secure income, and can be truly rewarding. We encourage employers to review all stages of their hiring process, from job adverts to employee benefits, to ensure they consider applicants of all ages equally. The team at Caterer.com are expert at working with employers to reach and engage candidates in a wide range of talent pools, using our advice tools and performance products.”

HIRING RESILIENT DESPITE COST OF LIVING While hiring in some sectors has started to slow, the research shows that the business energy price cap and World Cup are boosting hiring in the sector, and data from Caterer.com shows hiring demands are consistent with 2019 levels, despite the cost-of-living crisis. One in five (22%) businesses are already seeing a rise in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand.

A SHIFT IN THE WORKFORCE While demand for workers has remained resilient, hospitality in the UK continues to be challenged by a shrinking talent pool, with Caterer.com research revealing some 200,000 international workers have left the sector since 2019. As a result, hospitality businesses are actively hiring from less traditional talent pools and a quarter (25%) of employers believe workers over 50 will be important in helping to solve the sector’s labour shortage. The research suggests that the cost-of-living crisis is a key motivator in tempting over 50s into the sector and the majority (70%) of hospitality employers note that cost-of-living crisis is driving more people aged over 50 to boost their income by working in hospitality.

SUPPORTING OVER 50S IN HOSPITALITY Over 50’s in hospitality tend to occupy General Management (27%), front of house (24%) and chef-related (23%) roles. Employers believe greater experience (71%) is the best characteristic over 50‘s can bring to their workplace. They also associate them with better punctuality (62%), a strong work ethic (59%) and loyalty (52%). The research also suggests much more can be done by employers to support this demographic; just 16% run an active returner or re-entry programmes for over 50s to help increase the number of these workers in their organisation. Two thirds (67%) believe the labour shortages and decline in international workers is making hospitality businesses be more creative in how they hire workers from the UK. In fact, in many cases it has had a positive impact, with 62% now actively hiring more inclusively, with more inclusive policies improving company ethos (51%) and productivity (48%).

Luke Price, Senior Evidence Manager for Work at Centre for Ageing Better comments: “Recruiting inclusively benefits everyone, including older workers who have much to bring all sectors of the economy including hospitality. Research has shown that firms with a 10% or higher share of workers over 50 are more productive, and older workers tend to stay in a job for longer, take fewer sick days, and bring extensive skills and experiences. Since people aged 50+ constitute almost a third of the current workforce, inclusive employers are more likely to reap the benefits of this large talent pool. “We welcome the news that more firms are hiring inclusively. To ensure age bias is minimised in recruitment, we recommend recruiters avoid using age-biased language, circulate job adverts widely and emphasise employer benefits that might appeal to older workers such as generous pension contributions. The fantastic work catering firms are doing around age-inclusive hiring should also be accompanied by a focus on employee retention: offering more opportunities for flexible working, ensuring those with health conditions feel supported and fostering an age-inclusive workplace culture.”

The UK Pub & Bar Market is Set to Value £22.5 Billion in 2022, 98% of its 2019 Value

According to the new Lumina Intelligence UK Pub & Bar Market Report 2022, the UK pub and bar market is set to value £22.5 billion in 2022, 98% of its 2019 value with restriction s and further virus mutations hampering market recovery in 2021. A full year of unrestricted trading is expected to fuel growth of +£8 billion in 2022, though further growth prospects have been thwarted by the immediate challenges around consumer behaviour amid the cost of living crisis, surging inflation and energy costs. Outlet prospects are weaker in 2022 than previous forecasts, though 2024 is expected to mark the end of net closures It is expected that six net sites will close every week in 2022, with the independent segment of the market is expected to see outlet decline of 1.5% – with less support for these operators leading to unviable sites. Lumina Intelligence forecasts decades of pub closures to net out in 2024, before positive growth in 2025 sees the market boast 42,729 sites. Investment in estates, digital services and technology will be key growth drivers.

Sustainability, innovation, training and digitalisation are being prioritised by hospitality business over the next 12 months. Each of these investment areas will aid operators to drive spend per head whilst creating more efficient operations in the front and back of house, contributing to cost man-

agement

Recovery in the economy and consumer confidence will foster pub market growth to total £23.9bn in 2025F

Value will be a key focus for pub operators and consumers across the next 18 months There has been a +5ppt increase in consumers being value-led, with value for money also increasing as a top consumer need. Good value equates to more than low prices and operators are targeting expansion on more premium pub concepts and to deliver value through good quality products and services.

Food-led pubs will tap into non-traditional day-parts, kitchen gardens and more aspirational cuisines to increase sustainability credentials and drive volumes and spend from consumers. There is a crucial need for wetled pubs to create a point of differentiation to at-home consumption as consumers reduce drink-only occasions and the number of drinks per occasion.

Pub & bar restaurant operator drink price inflation is outpacing food inflation

Commenting on the results, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said:

Drink prices on menus have increased +8% from April to July 2022, mostly driven by increases in alcoholic beverages including la ger and cider.

“Despite a tough few years, a year of unrestricted trading is expected to see the market gain back £8 billion of lost value from the pandemic.”

Operators have been able to cushion food increases through menu management including removing more costly items. Pub & bar restaurant menu sizes recover to pre-pandemic levels Pub & bar restaurant menu sizes have grown +32% year-on-year, to an average dish count of 86 items, just -2% smaller than in Summer 2019. Operators are mitigating challenges through careful menu management including utilising customisable options and premiumisation.

“The market is facing a new challenge around the cost of living crisis, surging inflation and energy costs. However strong pub operators are expected to continue investing in estates to drive spend per head with the FIFA World Cup offering opportunity to capitalise on an extended festive season” Find out more about Lumina Intelligence’s Pubs and Bars report at https://store.lumina-intelligence.com/product/uk-pubs-bars-market-report2022/

Supporting UK Hospitality Businesses To Unlock A Sustainable Tomorrow Alastair Lovell, Head of Sustainable Fuels at Calor discusses how sustainable fuels can not only help reduce carbon emissions but can also support businesses looking to future-proof operations. Annual energy costs for the hospitality sector are in excess of £1.3 billion1, and result in carbon emissions of more than 8 million tonnes per year2. On top of this, the industry is considering, waste management, ongoing staff shortages and the sustainability credentials of the items and products they use on a day-today basis. As the hospitality industry, just like many other business sectors, work towards the government’s net zero legal obligation, it makes good business sense to explore sustainable practices and solutions as a way to attract new customers, as well as contribute to the success of net zero. As one of the most carbon intensive fuel sources, oil-fuelled boilers are still commonly found in off-grid pubs, hotels and bars across the UK. Yet, what is often a simple and straightforward switch from oil to bulk LPG can immediately cut CO2 emissions by up to 17.8%4, compared to oil, making it ideal for rural hospitality businesses where electricity is simply not viable because of limited supply to the location. For those businesses looking to further improve their sustainability credentials, Calor’s Futuria Liquid Gas offers hospitality businesses a reliable bulk supply fuel source which also makes a positive impact on reducing carbon emissions. Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably

sourced materials. While there is currently a price premium when compared to standard LPG, bulk supply of Futuria Liquid Gas, when at a 100% blend, can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%6 compared to conventional LPG.

HELPING HOSPITALITY BUSINESSES ACHIEVE NET ZERO The UK government has made it clear that to achieve net zero carbon by 2050, everyone must do their part–both in business and at home. For hospitality businesses where heating and hot water contributes significantly to their overall energy consumption, it’s clear that taking steps to convert to low carbon energy sources will have a positive impact. What’s more, with customers becoming more aware of how their lifestyle choices impact on the environment, hotels have a lot to gain in terms of increasing revenue and improving reputation by actively reducing their carbon footprint. Looking ahead, as part of its commitment to offer our customers 100% sustainable energy solutions by 2040, Calor continues to take steps to encourage our hospitality customers to make the switch to bulk Futuria Liquid Gas – helping to support the hospitality industry across the UK deliver on their sustainability goals for today and tomorrow. To join the Futuria of off-grid energy visit www.calor.co.uk or see the advert on the facing page.



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CLH News

Oct/Nov 2022

Drink Spiking: Key Signs and Preventative Steps for Hospitality Venues Drink spiking is a pressing issue across the UK. In fact, according to a recent survey by YouGov, one in nine women and one in 17 men have reported having their drink spiked. There has also been a rise in the number of injection spiking incidents, with the National Police Chiefs Council documenting 274 cases in the UK during September 2021. One hospitality venue is leading the way, creating a welcoming space for party goers across the nation. The Night Owl goes above and beyond, training its staff to spot key signs and conduct preventative measures against spiking. With anti-spiking drink toppers, spiking test strips, and schemes, customers can feel safer in these venues. Arith Liyanage, CEO and founder of The Night Owl, the nation’s first-ever purpose-built Northern Soul and Motown club, comments on the issue: “Hospitality and entertainment venues, as well as the government and the police, have a responsibility to ensure the safety of women and anyone else who may be vulnerable or exposed to a dangerous situation while in their venues. “In every Night Owl location, we operate the ‘Ask for Angela’ scheme so that anyone who feels unsafe can discreetly receive help from our colleagues. Every member of staff is trained to spot signs of distress in patrons and identify who might be afraid to reach out for help. “As well as this, we operate ‘Ask for Clive’, which signals to our patrons that our venues are a safe space for anyone from the LGBTQIA+ community. We won’t hesitate to address harassment or discrimination based on a person’s sexual or gender identity.” Here, Arith Liyanage explores the key signs and preventative steps party goers and hospitality venues should be aware of.

KEY SIGNS TO LOOK OUT FOR Drink spiking is a crime. In no way is the victim responsible for being spiked; it is ultimately the actions of the offender which should change. To stay vigilant, however, there certain signs to look out for in someone who has been a victim of drink spiking.

NAUSEA Nausea is one of the main indicators of drink or injection spiking. It’s no

secret that an excessive amount of alcohol can lead to vomiting, but hospitality venues should always consider the possibility that someone who is visibly nauseous or showing signs of illness may have been affected by drink spiking.

the DJ, door staff or bar staff, everyone’s there to help and should know to escalate incidents to a supervisor or manager.”

UNCONSCIOUSNESS

SEARCH ON ENTRY

In severe cases, drink and injection spiking can lead to unconsciousness. Whether the victim suddenly loses consciousness or seems at risk of falling to sleep, healthcare professionals should be called at the soonest possible instance. Everyone should be able to stand on their own two feet. If a customer is unstable and is experiencing any visual difficulties, they may have been spiked.

It’s common practice for hospitality venues, or specifically nightclubs, to search people on entry. This can be used as a security screen to prevent drink or injection spiking in your venue, whether it includes inspecting bags, body pat-downs, or metal detectors.

SEPARATION FROM FRIENDS

DRINK TOPPERS AND SPIKE TEST STRIPS

More often than not, people go on a night out with their friends. If a party goer is spotted on their own or attempting to find others, it’s important for hospitality venues to step in and offer assistance in case they have been spiked.

Hospitality venues can provide their customers with anti-spiking products. Drink toppers have been successfully implemented in venues to protect alcoholic and non-alcohol beverages against unwanted substances. Spike test strips are also useful, giving people the confidence to enjoy their drink.

LOSS OF BALANCE

CONFUSION Drink and injection spiking can cause people to act out of the ordinary. In the instance that a customer is acting suspiciously, such as wandering around a venue disorientated, workers should consider this a key sign.

PREVENTATIVE STEPS TO TAKE In order to create a safe space for party goers, hospitality venues also need to take certain preventative steps. These can include, but are not limited to, the examples below:

SAFETY SCHEMES Hospitality venues should be aware of anti-spiking safety schemes. The “Ask for Angela” campaign, for example, has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe. This can lead to workers calling a taxi or alerting the police in emergencies. Mazzy Snape, co-founder and head of events, promotions and marketing at The Night Owl, has suggested some key safety tips that businesses should incorporate into their safety scheme: “If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later. “Having key signs around your venue including 'Don’t Leave Your Drinks Unattended' ensures the safety of your customers and staff, no matter how big or small the place is. “Businesses should be telling customers that if they see anything suspicious or if they feel unsafe, to contact a member of the team. Whether it’s

INCLUSIVITY AT THE NIGHT OWL There’s no doubt that women are predominantly affected by spiking. This means nightclubs must continue to create safe spaces for women to enjoy music, paying special attention to representation within business operations. To gather more insight on this, Mazzy Snape, has commented: “Here at The Night Owl, we continuously strive to be more diverse and accessible. We host various events that honour this, including SLAG Mag (Serious Ladies of Art & Gigs), which promotes artists, performers and musicians who are female, non-binary, queer, and allies, as well as Global Rotations, an all-female and female-identifying World Music club night. “No matter what, we try our best to find like-minded people to work with who follow The Night Owl values. As a result, our premises has become known as a safe space environment for women to feel more comfortable DJing, performing, or enjoying time with their friends.” SOURCES https://www.drinkaware.co.uk/news/drink-spiking-know-the-facts-and-protect-your-customers#:~:text=Every%20week%20there%20are%20reports,of%20drink%20spiking%5B1%5D https://metro.co.uk/2022/05/22/spiking-in-the-uk-how-were-responding-to-drink-and-needlespiking-16665010/ https://birmingham.thenightowl.club/ https://www.met.police.uk/police-forces/metropolitan-police/areas/about-us/about-the-met/campaigns/ask-forangela/#:~:text=People%20who%20feel%20unsafe%2C%20vulnerable,to%20support%20and% 20assist%20them

NO-SHOWS, NO MORE? - Likelihood of No-Shows Has Almost Halved, Reducing the Cost Of No-Shows by £5bn a Year The latest figures from leading hospitality tech provider Zonal and data and insight firm CGA by NielsonIQ reveal the likelihood of no-shows has almost halved, from 11% to 6%. The research also shows that the number of consumers making reservations and honouring them has increased by 15 percentage points, reducing the cost of no-shows to the hospitality sector to £12.6bn – saving the industry £5bn a year. The new research marks the one-year anniversary of Zonal’s #ShowUpForHospitality campaign, which found that customers not showing up for bookings was costing the industry an estimated £17.6bn a year in lost revenue, with one in seven people not turning up to their reservations and not informing the venue. The campaign highlighted the effect and harm no-shows cause to hospitality businesses already struggling to survive after the pandemic and tried to educate consumers on the financial and operational impact caused by not turning up for a booking. Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal said: “While no-shows continue to have a costly impact on the hospitality industry, something which is felt even more keenly by already hard-pressed hospi-

tality businesses, it is welcome news that the number of people honouring their bookings has increased. Now that we’re a year on from the launch of #ShowUpForHospitality, it’s clear that the industry’s efforts have resulted in a significant reduction in no-shows. “Pubs, bars, restaurants and cafes play a pivotal role in our communities and everyday lives, so it’s important to raise awareness on how crucial it is to support them and always show up for hospitality. At Zonal, we’re continuing to work with our customers to provide seamless booking technology to mitigate the risk of lost revenue.” CGA client director Andy Dean says: “ A year on from the launch of the campaign has shown consumers the damage inflicted when they don’t turn up to their bookings, and it’s extremely positive to see the number of no-shows has almost halved during this time. On Premise, businesses face a multitude of challenges right now and its important as we head into winter months and beyond that consumers continue to embrace their bookings and support hospitality businesses.”

Free Safety Guidance To Prepare For Christmas-World Cup Festivities Leading specialist in food and workplace safety, Shield Safety, has ramped up its campaign to help the hospitality sector prepare for its busiest period for over a decade as the festive period and FIFA World Cup 2022 coincide. Through its #XLMAS campaign, Shield Safety is offering access to a free guide and risk assessment template, which provides specialist guidance, insight and support to help bars, pubs and restaurants make the most of what is set to be a Christmas period like no other – not so much Xmas as XLMAS! Mark Flanagan, CEO and Founder of Shield Safety, commented: “During the last World Cup, spending in hospitality increased by 41% compared to the previous year and this shot up to 73% on the day of the England-Croatia semi final. Couple that with the Lionesses' recent victory in the European Championships, there is huge excitement for the World Cup this winter. “This is a really exciting opportunity for the hospitality sector because uniquely the World Cup is taking place during what we all hope will be the first full trading festive period since 2019. This creates a once in a lifetime opportunity for hospitality to have a truly amazing end of the year. However, this unprecedented opportunity will need to be delivered safely, with venues experiencing a huge increase in visitors against the challenges of varying staffing levels, adapted menus, venue layout changes, more outdoor presence to mention just a few. There are more than enough issues and challenges to create the risk of an own goal. That is why we have launched XLMAS, our campaign to support this incredible sector through a super sized festive period.” Shield Safety’s XLMAS Guide is available to access and download for free at https://tinyurl.com/2kx6dhjs.

The XLMAS Guide covers advice and top tips to prepare for increased footfall and how to manage office parties, family get togethers and festive nights out alongside football crowds, to ensure all customers have an amazing and safe experience. Included are key insights around transient staff, venue layout changes, revised menus and food preparation. Within the guide is also a link to download a Risk Assessment template, designed by safety experts and tailored towards the specific risks venues need to mitigate this festive period. The XLMAS Risk Assessment Template covers three core themes – your customers, your team and your menu. It includes considerations for changing menus, reconfiguring venue layouts to increase capacity, accommodating outdoor catering, staff training and mental wellbeing, and measures to keep spaces Covid-safe. Mark continued: “A recent survey from Access Hospitality found that 76% of football fans are looking for venues to watch the World Cup this winter and 30% of respondents said they would be happy to sit in a heated beer garden. This shows the scale of opportunity for hospitality but interestingly, if they have outdoor space they can adapt with patio heaters and can provide alfresco dining options such as BBQs or pizza ovens, there’s scope to really diversify, enhancing customer experience and bringing in vital revenue. “Shield Safety wants to help venues to thrive this Christmas after the challenges of the past few years and to offer support to make sure that this festive period is special for both venues and their customers. The hospitality sector needs to avoid conceding a penalty when demand increases so dramatically. This can be avoided with forward planning and ensuring all safety risks have been assessed and dealt with well ahead of XLMAS beginning.”



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CLH News

Oct/Nov 2022

Female Workers Step Up to Keep UK Pubs Afloat as World Cup Looms Shashi Karunanethy added: Overall, shifts worked in bars and pubs have largely returned to pre-pandemic levels, outlining the strong recovery seen in the sector.”

Ahead of next month’s World Cup and the upcoming Christmas period, it’s women who will be keeping the UK’s pubs and bars flowing, according to a new report of over 2.3 million shifts worked in the UK’s hospitality sector so far in 2022.

For more information and additional findings, access the full report at www.deputy.com/gb/insights/the-big-shift-report

The new report analysing shift work in the UK hospitality sector has revealed a large increase in women taking on the available shifts in pubs and bars to keep them open during the sector’s staffing crisis.

PUBS TO PUT ON A WORLD CUP WINNING SHOW

As pubs look toward an extremely busy Halloween, World Cup and Christmas period, the hospitality sector as a whole is woefully understaffed with a record 174,000 jobs available (and 83% more vacancies compared to 2019), however, in an analysis of shifts worked so far in 2022, women are accounting for 44% of pub and bar hours worked – compared to accounting for just over a third (35%) before the pandemic.

The report confirming that pubs and bars are now enjoying a boost in popularity comes as new guidance to help pubs across the country make the most of the upcoming World Cup, has been released. The World Cup is expected to see a staggering 38 million pints, equating to £155million, being sold in the nations pubs and bars. The guidance, which has been updated since the last tournament, outlines the key things for publicans to think about when showing World Cup matches at their premises.

Meanwhile the proportion of shifts worked by men has dropped from 65% in 2019 to just over half (56%) in 2022. This is putting pubs and bars more in line with other industries in the hospitality sector such as cafes and coffee shops, which are more dominated by female shift workers at 57%. The report from shift work platform, Deputy, The Big Shift: Rise of the Neighbourhood Economy reveals insights into how the hospitality industry is coping more than two years after the pandemic The report was created in partnership with independent labour economist Shashi Karunanethy PhD, who provided expert insight into market conditions and an analysis of more than 2.3 million shifts and 17.3 million hours worked by 41,884 British hospitality workers.

HOSPITALITY COMPETING IN A TIGHT LABOUR MARKET According to Shashi Karunanethy, many workers are being driven to work multiple jobs and to increase their share of shift work to cope with the rising cost of living. “Hospitality businesses are competing in a tight labour market by offering better wages, more flexibility and certainty of shifts, which is encouraging more women into the workforce.” He said Commenting on the report’s findings, David Kelly, General Manager for EMEA at Deputy said: “Women often hold much of the purchasing power

in the household making them more anxious about the rising cost of living and the upcoming cost of periods such as Christmas.

PUBS & BARS SEEING BOOST IN POPULARITY “With a recession looming many women are increasing the hours they work through a second job. The widespread adoption of flexible working is also allowing more women to take on a second job, particularly in neighbourhood pubs and bars. “Local and neighbourhood pubs and bars are seeing a boost in popularity as stay-at-home workers spend more locally, so they have more shifts available, can offer competitive wages and offer flexibility through shift work. This can allow women to secure additional work around nine-to-five jobs and childcare with the secondary income easing some worries around rising costs.” Recent ONS figures show the hospitality sector as a whole currently has a record 174,000 jobs available and is experiencing 83% more vacancies compared to 2019. Consequently, shift workers are working longer hours, even compared to their average shift work hours before the pandemic or during peak shopping and festive seasons, such as Christmas, when shift work hours tend to seasonally peak.

Compiled by the BBPA in partnership with UKHospitality and the British Insititute of Innkeepers alongside other industry stakeholders, the short document gives pointers to pubs looking to screen the games, covering everything from staffing to creating safe environments for customers. With the World Cup tournament usually providing a big boost to pubs across the UK, this will be the first time it has been held in the winter months, so some of the considerations for pubs will be different than for previous tournaments.

LOCAL BEST PLACE TO WATCH FOOTBALL Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “There really is no better place to enjoy watching a game of football than at your local with friends and other fans. With the World Cup fast approaching we want to help pubs prepare the best they can to make the absolute most of the opportunity to draw in customers and provide a brilliant experience for them. “We are really pleased to be able to provide this guidance alongside industry partners to ensure that the tournament can be enjoyed safely and successfully in venues across the UK.” View and download the guidance at https://tinyurl.com/2s48rdf5

HALLOWEEN AND BONFIRE NIGHT Let’s Put Some Autumn Cheer Back and Lift the Spirits! higher monthly spend on eating and drinking out, £125 compared to the average £107. These are consumers that enter the spirit of Halloween with cash in their pockets, so it’s a great opportunity particularly for pub and bar operators to get the atmosphere and offer right” said Rachel Weller, Director of Consumer Research and Marketing at CGA. Halloween provides a perfect opportunity for the ontrade to develop the kind of experience-led nights out that consumers increasingly demand. Beyond drinks and food, themed evenings, games, immersive storytelling and virtual reality activities can all create USPs in this competitive market. With four in five (84%) consumers on a night out now uploading photos to social media, the fancy dress aspect of Halloween is a great chance to get brand exposure too. That, though, can only be achieved if pubs, bars and drinks brands deliver the all-important ‘Instagrammability’—environments and activations that encourage drinkers to take and share their snaps.

Halloween and Guy Fawkes, or Bonfire Night as it is better known, mark the start of winter promotions in the hospitality and on trade and have become two increasingly important dates! Outside of the Christmas season and some Bank Holiday weekends, Halloween is the next biggest sales period for the On Trade. A now established calendar date for all ages, thanks in part to, “Americanisation”. It’s perhaps no surprise then that while a fifth of all adults celebrate Halloween, the proportion jumps up to a third for those aged 18-24 , and whilst figures are a little out of date due to the pandemic in recent years almost one in four of this valuable demographic have headed out to the pub for Halloween . Bonfire is another great date in the hospitality calendar, particularly an opportunity to target the family market! Both Halloween and bonfire night in 2021 fell only just a few weeks after the country emerged from lockdown. That said drink sales were not far just behind pre-COVID levels, with sales by value in pubs, bars and restaurants in the week to 6 November down by only 3% on the same week in 2019, following a 1% drop in the seven days before that. A remarkable achievement given the turmoil that

lockdowns caused.

It all adds up to a very lucrative opportunity for operators and drinks suppliers alike, but with such a narrow window of opportunity, the planning and executing of strategies haves to be sharp.

Halloween 2019 saw spirit sales rise by 11% the previous year, and a survey by CGA revealed that, “Halloween spikes spirit sales by 57%, with vodka, liqueurs and speciality drinks being the most popular drinks for spook night”. Now, more than ever, given recent national and world events, the country needs some “cheer”. And these two fantastic lucrative dates are fast approaching.

EVERYBODY LOVES A THEME!

Halloween and Guy Fawkes nights are totally different requiring their own unique theme but both nights great for packing in the punters. Both very much social occasions, wonderful fun, for adults’ families and children and great ways to increase sales. Pre-Covid research revealed that Halloween is now one of Britain’s most popular evenings, 21% of consumers left their homes for a ghostly evening out with only Christmas eve and New Year’s Eve were more popular. Halloween is also popular with the 18 to 24 age bracket, and of those going celebrating Halloween are likely to be female. “Our research reveals that the majority of participants have white-collar jobs and

Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events, with is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event. These two events are less than a week apart, and in an age where analysts say that less people are making their visit to the pub, more time and effort spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there

IT’S ALL IN THE PLANNING

are many ways to create a unique celebration, an opportunity to stand out and attract custom.

Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment? Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others.

TOP TIPS TO BOOST YOUR HALLOWEEN

• It’s all about the marketing - Get your message out as quickly as possible, in your establishment, on your social media, and on your website make everyone aware of any special promotions, offer discounts for pre-bookings • Decorate for the occasion-it’s all about atmosphere, there are only 3 rules decoration, decoration, decoration! Oh, and make it a family fun occasion with a children’s fancy dress and trick-ortreat theme, including staff, get them set the atmosphere dressing up too! Attracting families may be more beneficial than you imagine, they are great way of putting a local pub back at the heart of the community. • Compile themed menus and promote special offers on the night and cater for all ages. • Consider a Halloween focused drinks list boost your drinks offering with themed cocktails and mocktails , ales and hot drinks mulled wines & cider or infused drinks with spices and seasonal ingredients. Remember, the vast majority of consumers have not chosen their drink by the time they reach your bar or take their seat, giving you the opportunity to move them away from considering a standard choice. • Get your entertainment sorted, music, face painting, quiz, fancy dress competition, make sure you are providing something that cannot be replicated at home.



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Products and Services

Your Perfect Print Partner Bournemouth-based Aspenprint is the leading provider of design and print to hotels across the UK. The talented team are competent at working with big name brands and adhering to brand guidelines, as well as creating bespoke designs for smaller boutique hotels. In addition to providing a graphic design service they also have a large 20,000 square foot print facility filled with digital and litho machines as well as large format and finishing department to cater for all manner of print projects. Aspenprint’s wide range of hotel products includes Christmas brochures, Wedding brochures, key card holders, door hangers, branded chocolates, menus, menu covers, branded pens, outdoor banners, giant

deckchairs, gift vouchers, branded merchandise and everything else a hotel might need to maximise its marketing and boost bookings. Managing Director Ian Shenton commented; “We’ve been in the print business for over 50 years and have a strong team of staff who all know the hospitality industry inside out. We truly understand how to market a hotel through effective use of design and print, and can turn projects around within a matter of days. We pride ourselves on building a solid working relationship with our loyal clientbase. Our ever-expanding product range keeps customers coming back to us month after month, and our excellent customer service and high quality design and print keeps them more than happy to use Aspenprint." For more information please visit their website at www.aspenprint.com or request a free sample box of hotel related design and print by emailing hello@aspenprint.com See the advert on page 2 for more details.

The Sausage Man Launches the Optimum Grab and Go Sausage Solution with Sausage2Go Launched at this year’s Casual Dining Show, The Sausage Man’s Sausage2Go unit, presents the perfect hot-hold solution for caterers across all sectors wishing to offer hot dogs as a quick serve or grab and go option. Specialists in authentic, premium quality German sausages, The Sausage Man, offers five bestselling sausages from its extensive range to kick off the Sausage2Go launch; choose from delicious Bratwurst, Bacon Krakauer, Cheese Frankfurters, Chilli Beef or Vegan Hot Dogs to entice custom. All sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life. The sausages are offered for sale accompanied by high quality brioche baguettes from bakery brand St Pierre. The Sausage2Go unit, made by Flexeserve, the specialists in hot-holding, flexible merchandising solutions, facilitates the latest ground-breaking, patented air recirculation technology, retaining heat without over-cooking for perfect food condition, superior flavour and texture, and no moisture loss throughout the day.

Sausage2Go couldn’t be easier to use; no catering experience is required, and user-friendly control panels set over individual zones can be independently used to allow greater energy efficiency. Unit sizes range from countertop to freestanding with front and rear loading options, tailored to individual needs. Branding and packaging featuring The Sausage Man’s eye-catching visuals will also be available to further enhance the offer. For operators, the unit couldn’t be simpler to use and is especially useful for quick serve situations; on using the Sausage2Go unit at Ashton Gate Stadium Bristol, Dave Gorwill, Concessions Manager was impressed by its efficiency and by the popularity of The Sausage Man’s product; “When we launched the 150g Porky Hot Dogs from The Sausage Man, we were surprised how quickly they sold - we had to cook more before kick-off! We restocked again for the break and the fans seemed to love the sausages so much that this will become one of our biggest selling food items.” For product information, inspirational recipes and to find your foodservice distributor go to www.wholesale.sausageman.co.uk, email info@sausageman.co.uk or call 01322 867060. See the advert on page 11 for details.

Proper Tasty Snacks Handmade in Britain Are You Still Hand Polishing Cutlery? Great Tasting Pork Crackling, Delectable Nuts and Fabulous Fudge

All Robert’s Dorset products are made to order on site in Dorset, providing customers with only the freshest produce and bespoke selections. Robert Parkin, founder of Robert’s Dorset comments: “We’re a passionate team here at Robert’s Dorset and we’re experts at creating tasty snacks in a wide range of moreish flavours. We’re a proud family-run brand and have come far when we think back to when we were creating our hand-made snacks from our modest kitchen back in 2011. As a brand, we are led by quality and flavour. We’re for everybody, whether you like classic tastes or are a bit more daring, have allergies or are vegan, Robert’s Dorset is for all”. The Robert’s Dorset products are suitable for a wide range of dietary needs, such as gluten free, sugar-free, vegan, 100% keto friendly and allergen free. All with the same great taste. Robert’s Dorset can supply you with: • Proper Pork Crackling - triple cooked with incredible crunch and available in 11 flavours. No MSG or Artificial flavours.

• Proper Pork Crackling Natural Triple Zero - the first non-HFSS Pork Crackling. Containing no sugar, no salt, and no carbs, while still providing ‘full-on pork flavour’ and the Robert Dorset’s trademark crunch. • Yummy Peanuts - grade AA nuts, ethically and sustainably sourced and available in 13 flavours. • Delicious Cashews - grade AA nuts, ethically and sustainably sourced and available in 12 flavours. • Fabulous Fudge - 100% British and available in 15 flavours. Cream based and Gluten-free. Two vegan varieties also available. Robert’s Dorset products come in a range of different pack sizes and packaging options to suit all retailers. Choices include small and large re-usable pots and jars, as well as recyclable bags and pouches, offering environmentally friendly solutions for traders across Europe. Robert’s Dorset are proud to supply many stockists throughout the UK. These range from a modest solo operator shop to pubs, bars, restaurants, butchers, farm shops and more. Contact Robert to find out more: 01202 875280, info@sct-sct.com, www.robertsdorset.com See the advert on page 3.

The difficulty in finding and keeping good employees in our industry has seen an unusually high interest in our products. A cutlery polisher used to be seen as a luxury item for those requiring a higher quality finish to their cutlery than hand polishing, now it's seen as a must-have as most restaurants are operating with reduced labour which is costly.

are more about health and safety. Some thin glasses are impossible to hand polish safely with good results, our Glass Polisher can safely polish with impressive results. 5 spinning brushes polish both the inside and outside of the glass, hot air is continuously blown so the brushes remain dry allowing the same brushes to be used all day long. The quality of polishing makes a great difference when glasses are on display.

Taking washed, still wet cutlery, handfuls at a time are placed into the polisher where the cutlery is immersed in a bed of crushed corn. This corn absorbs water and polishes the cutlery for 30 seconds before exiting under a UV lamp (which kills bacteria and viruses including Covid19) ready to place on the table. It will polish a basket of washed cutlery in 2 minutes (up to 3500 per hour for our mid-sized polisher). With a rental cost of just £3.57 per day, it's less than 20 minutes of staff time so it’s worth looking at your costs and seeing if we can be of service to you.

Our all-inclusive, noncontract rental plan is riskfree and will save on costs during the unprecedented times our industry is currently facing. If a rental scheme isn't for you, you can purchase with a 2-year no-quibble full parts and labour warranty.

You can see a video of the polisher working on our website at www.thecutlerypolisher.co.uk Our Glass Polisher is the same process and although it’s quicker than hand polishing, the benefits

We have been doing this since 1999, some customers have had the same machine since we first started, serviced regularly the Nicem cutlery polisher will last pretty much indefinitely. We still offer a free trial if the above is of interest, just contact us; at info@thecutlerypolisher.co.uk or 01474 873 892 For those reading who have a Nicem Cutlery polisher, our grain and service deal runs until the end of October 2022, contact us for more information. See the advert on page 25 for details.

The Original Smartphone Quiz That’s Driving Footfall and Sales In Thousands of Pubs In theory, Thursday night at the Black Bull in York should be one of the pub’s quieter nights of the week, falling as it does just before the weekend. But the reality couldn’t be more different. “We run a Thursday evening quiz using SpeedQuizzing and it’s now one of our busiest nights, with revenues up by about 80% and more than 35 four-person teams competing each week,” says manager Jill Clarke. She’s not alone. The Black Bull is just one of over a thousand hospitality venues hosting weekly quizzes using SpeedQuizzing, an interactive app-based quiz platform that’s revolutionising the pub quiz and driving footfall, sales and fun in pubs and bars all over the UK. It has been described as offering all the excitement of a quiz and game show rolled into one, and, when you speak with SpeedQuizzing co-founder Alan Leach, it’s easy to understand why. “We created Speedquizzing to be fast-paced, entertaining and hassle-free, both for pub hosts and players alike. “Games are hosted in each venue via our platform using a laptop, and instead of using a pen and paper, players answer the questions in real-time

through our app, which they download for free. There’s no need to keep score as that’s done automatically and our customers love the fact that our quizzes are cheat-free, with our software making it easy to set time limits on how long teams have to answer each question. “In keeping with the game show style of our quiz games, individual buzzer sounds can also be allocated to each team, while hosts can also use a variety of sound effects to add to the upbeat atmosphere.” Its digital question packs, which come free with every SpeedQuizzing activation, are another key point of difference, with every pack being completely unique – ensuring no host will ever receive the same question pack as another host. “They can be tailored by topic, age range or level of difficulty, meaning quiz hosts can perfectly cater to the needs and requirements of different audiences,” says Alan, “and with the World Cup just around the corner we’re already starting to see increasing demand for our football themed quiz packs.” For more information, visit www.SpeedQuizzing.com or see the advert on page 2.


Wines, Spirits and Cocktails Coravin Trade Exclusive Promotion As we head into the festive season, maximising profitability while delivering an excellent guest experience becomes ever more critical across the trade. To help the trade deliver against this objective, Coravin, global leaders in wine preservation, are running a trade exclusive promotion during October offering 30% off their latest innovation - Coravin Sparkling™. Coravin Sparkling™ is the first preservation system to perfectly preserve the crisp flavour and effervescence of sparkling wines for up to 4 weeks. The portable format is highly convenient and easy to use, while the unique universal Coravin Sparkling™ Stoppers fit all half, standard, and magnum bottles. Anne Roque, Coravin UK Sales Manager comments, “Coravin Sparkling™ offers a unique opportunity for bars and restaurants to increase their sparkling wine by the glass menu, while eliminating the risk of wastage. The Sparkling wine category is typically one of the most challenging for the trade, due to the high stock cost and short

Authentic Spanish Sangria – Now In A Can!

Solsueño sangria in a can, introduced to the UK in spring 2022 in partnership with Proof Drinks Ltd, has brought a premium, innovative addition to the premix beverage sector and a ray of liquid Spanish sunshine to UK consumers!

Packaged in a modern 330ml slimline can at 5% abv, Solsueño is an authentic sangria, crafted in the Denominacion de Origen region of Jumilla, Murcia. Using local and natural ingredients, the great tasting liquid is vegan and gluten free, instantly giving consumers the ‘sun, sea and sangria’ holiday feeling. Ideal for all indoor and outdoor settings, with no preparation or wastage, the can offers single-serve convenience but can also be used in shared occasions adding ice and fruit in a jug. The eco credentials of cans mean lower transport costs due to the lightness of the packaging and the cans are infinitely recyclable. Awarded Bronze in the 2022 IWSC Alternative Drinks category competition, the professional wine-tasting

panel offered the following tasting notes: ‘’juicy cherry and plum palate, with clove and cinnamon spice giving a refreshing and drinkable palate’’. Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reaction to the liquid is really positive and has driven early successes with on and off-trade distribution, as well as Amazon. Supported by an active social media and extensive sampling campaign, Solsueño has established a firm foothold and the brand is very much looking forward to continued successes into 2023. With pre-mix drinks growing to be a hugely popular category, particularly during the summer, sangria is a natural fit given the high levels of consumer awareness due to Spain being a major holiday destination for the UK consumer. Solsueño sangria, Bringing Spain to the UK! Contact us at: info@sangria-solsueno.com www.sangria-solsueno.com

Oct/Nov 2022

CLH News

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shelf live after opening a bottle. We have a wide range of customers using Coravin Sparkling™, from fine dining restaurants offering super premium Champagnes by the glass, to traditional pubs who rely on the system to reduce wastage”. Katie Warren, Coravin Marketing Manager adds, “Recent case studies across the UK have shown us that consumers really engage with an extensive menu of sparkling wines by the glass. We fully expect this trend to intensify as we head into the festive season.” The promotion ends on October 31st, please visit trade.coravin.com/en-GB or contact sales_eu@coravin.com for more details.

Bottleproof Launch Selected Cocktails In Sustainable Paper Bottles

With over 25 cocktails in their range, Cambridge based Bottleproof Cocktails are one of the leaders in their field, supplying premium cocktails exclusively to the On-Trade since 2016. Customers include hotels, theatres, restaurants, pubs and events venues across the UK and beyond. All Bottleproof cocktails are full ABV professional bar serves using branded spirits, juices and their own syrups. Each cocktail still has to be shaken, stirred or built so the theatre of a cocktail serve is not lost but they are considerably quicker to make and provide consistency without the need for extensive training. Initially Bottleprtoof have launched two of their best sellers in the eco-friendly paper bottles, the multi award winning* Pornstar Martini and Espresso Martini which are now available to ship in 70cl bottles, each bottle serving 7 cocktails. As Charlie Anderson, co-owner of Bottleproof Cocktails who heads up production and R&D comments: “In our drive to become more sustainable and to help venues reduce their carbon emissions, we have released the first of our cocktails in 70cl paper bottles. This

has followed extensive testing throughout last year to ensure they are fit for purpose. Not only are the bottles more environmentally friendly but they should also reduce the high costs venues have to pay for refuse collection” Compared to glass bottles, the paper bottles are: 5 x lighter than glass bottles 6 X less carbon footprint 94% recyclable paperboard outer As Mark Thompson, co-owner of Bottleproof Cocktails who heads up sales, says “Interest in the paper bottles from our existing customers as well as new customers has been phenomenal. Our cocktails are high quality with a proven track record in the on-trade; the packaging looks great and we are offering an initial stocking price that makes them cheaper than our glass bottles. Plus we are all helping the environment – what’s not to like!” For more information, visit www.bottleproof.co.uk. Tel 01223 462211. Email info@bottleproof.co.uk


Education and Training We are the National Hospitality Academy, Proud Creators of Expert LMS, Our World Leading Learning Management System

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CLH News

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Customise and brand your very own online staff training platform, to deliver an engaging training experience for your Hospitality team on any desktop, tablet or mobile device anywhere in the world. Fully equipped with over 70 interactive, accredited & certificated e-learning courses, our training is open access and covers a wide range of subjects including Food Hygiene and Hospitality, HR, Compliance, Vocational, Wellbeing and more – the perfect fit for your business. Visit www.nha.training Our powerful course building tools will allow you to produce an unlimited amount of your own bespoke training. You can upload video and documents, and even build your own interactive modules from onboarding to an interactive video’s using our stateof-the-art course editor! In-depth reporting and notification control allows for detailed analysis of all your training to help improve efficiency and effectiveness. Furthermore, Expert LMS with the Hospitality Academy comes with an open API, allowing you to seamlessly integrate your LMS

with another piece of software such as HR or rota systems. Our dedicated team are on hand 7 days a week to offer technical support and you’re provided full and ongoing training in how to use our system so you can get the maximum amount of benefit. We also provide over 3000 Personal Licences online every year with exams on Zoom every 30min. If you want to set up corporate account, call us 02035442211 and the course and exam will only be £70 per person. The very fabric of a business lies within the skills of its workforce and the challenge to find the best technology to successfully induct, train and develop its talent. Your workforce is worthy of the very best, so get started today and join the thousands of other users online with our world leading learning platform, www.nha.training and www.expertlms.com

Boost Your Bottom Line and Gain New Customers with the Vegetarian Society Chef’s Diploma How enticing are your restaurant’s vegetarian and vegan options? The growing trend of meat reduction and flexitarianism has led to a rise in people expecting high-quality, exciting plantbased dishes when they eat out. It makes great business sense to keep these customers happy and coming back for more. That’s where the Vegetarian Society Chef’s Diploma comes in – it’s a three-day course that will teach you how to make incredible on-trend veggie and vegan dishes, giving you the edge over your competitors. Chefs will develop skills and build their confidence in everything veggie and vegan. The course costs just £750 and covers recipe creation, menu planning, vegetarian and vegan definitions and attitudes, plant-based ingredients, building flavour, alternatives to meat and dairy... And much more! Here’s what course attendees are saying: “I can’t recommend this course strongly enough to any of you who are in this industry… With the modern trend in less

meat in the diet and people having meat-free days, I see this as a step forward to surviving in our harsh economic environment.” Murray “It really does exceed expectations. Right mix of theory, business info and practical cooking.” Ian “100% recommend this course… I had the best schooling days of my life in this cookery school!” Darshana “Endless ideas and new techniques. More than met my expectations of improving veggie options at work.” Matt Book your place now with a £75 deposit: www.vegsoc.org/diploma



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Festive Ordering

Indulge Your Customers with Mozart Chocolate Liqueur Mozart Chocolate Liqueur is the world-renowned Austrian chocolate liqueur that combines two favorites from the world of indulgence: chocolate & spirits. Exclusively natural ingredients, a sugar beet distillate and the exquisite craftsmanship of the master distiller & chocolatier, from the Mozart Distillery in Salzburg, combine unique quality ingredients and flavors in a Chocolate Symphony that proudly boasts the “made in Austria” quality seal. Mozart is the number one chocolate liqueur in the on-trade (CGA, P6 2022) and it’s clear to see why. Featuring classic flavours such as cream, white and dark (Vegan), as well as trending flavours Strawberry, Coffee and Pumpkin Spiced, the full portfolio is award winning. Most recently, the brand has been awarded with medals across the range in 2022’s IWSC Awards and the Bartender’s Brands Awards, to name a few. Mozart has been named “Liqueur Producer of the Year 2020” for the second time, after being awarded this title back in 2017 for it’s premium range of chocolate flavours. This year, Mozart Chocolate Liqueur invested over

£100,000 into building brand awareness amongst consumers and the trade, including an influencer and PR campaign as well as partnerships with the likes of German Gymnasium (part of the D&D group), The Whiskey Exchange and Amazon, plus many more. Mozart Chocolate Liqueur can be enjoyed in many different ways – in its pure and natural state, slightly chilled on ice, over ice cream, in a hot drink or as a ‘choctail’. The most popular way to use Mozart is in an Espresso Martini, a popular cocktail with consumers over the winter months.

MOZART CHOCOLATE ESPRESSO MARTINI 40ml Mozart Cream Chocolate Liqueur 35ml Espresso (cold) 25ml Vanilla Vodka Shake over ice and strain into a martini glass. For more information and Choctail inspiration please visit www.mozartchocolateliqueur.com

Bolsius Professional Launches Guide To Help Operators Drive Footfall And Boost Customer Dwell Time Over The Winter Period As temperatures drop and nights draw in, Bolsius Professional is releasing a new guide aimed at helping operators drive footfall and boost customer dwell time during the busy winter period. Combining inspirational interiors and seasonal style tips, ‘Tempting Autumn Winter Months: Creating a warm welcome for customers’ provides cost effective ideas and guidance on creating a compelling experience for customers. The guide provides easy to implement tips on boosting atmosphere; the effective use of mood lighting, driving footfall through welcoming window displays, embracing seasonal décor, and maximising architectural features such as fireplaces, to enhance a venue’s environment. Alongside, the guide highlights interior design trends from the casual dining space; from traditional to modern, minimalist to maximalist, with an array of ideas to suit any venue’s aesthetic. The premium candle specialist has launched the report as operators ramp up for the busy festive period. With many dining and drinking destinations facing fierce competition and a challenging climate, the look book is designed to demonstrate how elevating the environment can support revenue through creating a space where customers want to stay, and revisit time after time. Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of

Hospitality says, “The winter months can be the toughest time of the year to lure customers out of their homes. Days are short, darkness descends, and sofas beckon. “Post-pandemic, the environment has changed. Customers became skilled at creating lavish ‘nights out’ at home. As a result, experts predict that customer experience will come into sharp focus: creating unique memorable environments that premiumise offerings, lengthen dwell time, and spotlight venues to existing and potential customers. We’ve gathered a few of our favourite winter interiors in this look book, showing how a few simple touches can go a long way. Lighting is a key element, helping to create a welcoming and intimate environment for any venue. We’ve shown how operators can use this to maximum effect, showing their venue in the best possible light for customers.” Bolsius Professional is a leading global candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. Free from palm oil and animal fats, they are clean burning and odour free, creating a warm welcome and premium atmosphere that encourages guests to linger. To find out more about the Bolsius Professional candle range, and download a copy of the guide go to www.bolsius.com/en/professional/inspiration

REAL Vanilla is the Best Gift of All orders donated to Blue Ventures to aid community projects in the vanilla-growing region of Madagascar.

This is our gift to the farmers who cultivate the vanilla orchid in the Equatorial regions, helping to regenerate the rainforests, increase biodiversity and improve the air we all breathe. In choosing REAL vanilla over cheap synthetic substitutes this Christmas, we are supporting their livelihoods and encouraging them to continue to grow a precious crop that benefits us all. This makes vanilla a gift that keeps on giving long after the Festive Season has passed. Baking is going to be big this Christmas and as the Festive Season draws ever closer LittlePod has the perfect gift for the passionate cook. Oozing luxury, vanilla is exotic and expensive, but not all vanilla is real. For those seeking something special to pop beneath the tree this December, LittlePod offers pure vanilla at an affordable price making this the best present of all. Here in East Devon, we have enjoyed another eventful year and having recently launched our new website, Christmas shopping has never been easier. LittlePod’s vanilla paste, extract and pods can all be purchased from our website shop, along with our chocolate and coffee extracts, with 10% of all online

Why not create a hamper packed with LittlePod products so your loved one can remember you throughout the year, use our ingredients to bake an edible gift or use a REAL vanilla pod to spice up a bottle of rum or another festive tipple? The options are endless. For more ideas about how to use our products, be sure to follow us on social media and take a look at our new website, where alongside our online shop, you’ll also find our latest recipe collection, created just for us by Peter Gorton, LittlePod ambassador and Master Chef of Great Britain. Choose LittlePod and keep it REAL this Christmas. Vanilla is the best gift of all. Visit www.littlepod.co.uk for further details.


Sip Champagnes Recently voted ‘Champagne & Sparkling Specialist Retailer of the Year’ in the 2022 Decanter Retailer Awards & ‘Specialist Online Retailer of the Year’ by The Drinks Business, Sip Champagnes is the UK’s leading Grower Champagne specialist, with a focus on newly discovered and fully independent producers that can’t be found anywhere else.

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With over 50 fresh and exciting growers – many of them brand new to the UK market – and a collection of over 200 cuvées, there are Champagnes to suit all styles and budgets. So, if you’re looking to reinvigorate your wine list ahead of the festive season, planning a corporate gifting surprise or just fancy a bottle or two for a memorable meal, get in touch. With tailor-made packages and competitive trade pricing, Sip Champagnes offers options for local wine shops, Michelin-starred restaurants and everything in between. For further details contact: trade@sipchampagnes.com For more information on Sip Champagnes and its latest UK releases in time for Christmas, visit https://sipchampagnes.com

Order Your Award-Winning, Artisan Cheese For Christmas Now

White Lake are cheesemakers who make over 25 cheeses on their farm in Somerset. Their range includes many top internationalaward-winning cheeses made of goat’s milk from their own herd, local Guernsey cow’s milk and British ewe’s milk.

The variety of tastes, textures, sizes and styles make them a popular choice with top chefs and caterers. Their newest products have been designed specifically for use in professional kitchens. The Glaston Brick and Glaston Tile are two sizes of pressed goat’s curd without the bloomy rind. They deliver the traditional taste of that style of cheese but can be easily cut and shaped to size. Roger Longman, owner and 3rd generation cheesemaker, says “We’ve become known for our constant aim to make the best cheeses we can using traditional artisanal methods, while exploring unconventional ideas and innovating in exciting new ways. We love to see how experts in catering work with our range. Chefs often share their creative, new dishes on social media. Our English Goat Curd seems to

be particularly popular at the moment.”

White Lake supply small cheesemakers, pubs and delis but are versatile enough to fulfil greater requirements such as for the caterers at Wimbledon. “As a small company we can be nimble enough to accommodate specific requirements when given notice. Cheese needs enough time to develop complex flavours, particularly the hard varieties. For example, Alpinestyle Rachael Reserva final weight is 12 kg so is matured for a minimum of twelve months. It’s in constant demand for its rounded richness in taste and larger size,” Roger explains. The cheesemakers, affineurs and packers who handmake White Lake’s cheeses get into top gear from September until the end of December. Roger advises “We hate to disappoint people so strongly advise our customers to place their Christmas orders now.” Contact Justin Carter, National Sales Manager, White Lake Cheese Limited justin@whitelake.co.uk | www.whitelake.co.uk Mobile: 07903 313812 | Office: 01749 831527

Order yOur aWard-Winning, artisan Cheese fOr Christmas nOW With a range of over 25 different cheeses, we can meet all your catering needs. Choose from soft cheeses made in Brie-style, lactic and ash-coated or wrapped in vine leaves. Our hard cheeses include Rachel, known as ‘the goat’s cheese for people who don’t like goat’s cheese’ that has won multiple gold awards. Chefs love our goat and sheep curd. White Lake cheese is made on Bagborough Farm in Somerset using goat’s milk from our own herd, local Guernsey cow’s milk and British sheep’s milk. We hand-make and hand-wrap every single cheese. Order for Christmas now so we can fulfil your festive requirements.

White Lake Cheese Limited justin@whitelake.co.uk www.whitelake.co.uk 01749 831527

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“Newcomer Sip Champagnes has a laser-like focus on cutting-edge wines from the region and, in the words of one judge, ‘is changing the game for Champagne’." Decanter

trade@sipchampagnes.com www.sipchampagnes.com

www.instagram.com/sip_champagnes www.facebook.com/sipchampagnes www.twitter.com/ChampagnesSip


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Festive Ordering

Get Ready for Christmas with Alliance’s Festive Ranges Ensuring your establishment is appropriately decorated and furnished during the festive period is a necessity for the hospitality industry. In turn, restaurants, bars and pubs will all want to capitalise on the seasonal influx of business which is available. The best way to do so is make your establishment as appealing as possible during this period.

DECORATING THE ROOM When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit. Once you have done this, check you can begin to decide how you want your festive design to look. We would always recommend a tree, go for a larger one if you can as this can be quite a statement piece, attracting party photos in front of it which can act as great free publicity across social media if your venue gets tagged. In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places. Equally, fairy lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year.

DRESSING THE TABLES There are many ways to dress your table to add a hint of Yuletide style. Firstly, if you have a colour scheme or a set theme for Christmas which features one particular colour, replicate that in your table setting. You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins. For tableware you could opt for classic whiteware or go for something more modern which can be a way of introducing colour to your table. Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you’re serving. Finally, if you’re finding you’re being booked up with groups looking to celebrate a Christmas works party, you could offer party accessories to go with the meal. Whether it be party poppers, a festive mask kit, artificial snow spray, all are great for adding a party vibe for customers. With winter on the immediate horizon, restaurants, pubs and other such businesses should look to start ordering Christmas decorations and planning for the festive period now. Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year. View the Christmas selection at https://tinyurl.com/56zd8dr9

Superior Wicker Hampers for Christmas Celebrations

When you’re looking for Wicker Hampers to fill with gifts, then these really are a great choice. Traditionally, picnic baskets were filled with luxurious food and drink, and today the familiar lidded wicker hamper is still the most popular choice when presenting an exquisite gift, offering a delicious selection of hand-selected artisan and speciality treats for the recipient to enjoy. We can’t supply the award-winning food or the huge array of deluxe beverages - that’s down to you! What we can offer are top-quality wicker hamper baskets. Every basket we commission is made individually by hand and woven using the best whole-reed autumn willow, keeping the integrity of the structure strong and straight. We’ve recently upgraded our Premium range to enhance the baskets further and created our new Superior range. Now ALL our wicker hampers, as standard, have gold-coloured buckles, rivets and lid chains to prevent the lids from falling back when open. The wicker handles have been replaced with quality faux leather handles, matching

Scrocchiarella - New from Fleming Howden Fleming Howden are long renowned for sourcing, manufacturing and distributing a wide range of bakery ingredients and yeast products. Our focus is on delivering the latest bakery technology and product innovation, and providing excellence to the bakery industry. We have an extensive range of high quality food ingredients, bakery ingredients and bakery supplies. We continuously review our range to ensure we provide you with the newest and most exciting products available on the market. Fleming Howden are thrilled to be launching a new frozen product into the UK food service market. Scrocchiarella is the perfect answer to the global consumer demand for healthy, high quality snacking and on-the-go food.

the closures and hinge covers.

Along with the increased spec, we’ve added some extra sizes to the range. We stock 12”, 14”, 18”, 21” and 25” widths and you’ll be pleasantly surprised to find the overall dimensions are generally larger than that of our competitors for the same inch widths. By far the Natural Wicker is selected most often, however, we also supply a wonderful dark Vintage Brown Wicker, which looks stunning and gives an aesthetically pleasing alternative to the lighter more traditional colour. Both colours are available in all 5 sizes. www.candigifts.co.uk salesdesk@candigifts.co.uk 01502 501681 Scrocchiarella derives from the Italian word scrocchiare – used to describe something very crispy – and is a unique combination of selected traditional flours, sourdough and natural ingredients, ideal for easy and quick consumption. Sourdough is the key ingredient for Scrocchiarella , ensuring a superior flavour and a memorable aroma to the final product, with a crunchy crust and an open crumb structure. Every piece is hand made, so you will not find two that are exactly the same. We spend more than 30 hours preparing a single Scrocchiarella, so it takes less than 10 minutes from frozen to prefect service at the table. Scrocchiarella Frozen maintains the same features of the traditional artisan process: long maturation, spreading by hand, a constant result of texture, flavour and crunchiness. The final result is a light, crunchy and easily digestible product that delivers total consumer satisfaction, time and time again. See the advert on this page for further details.



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Chef's Buyer's Guide

Plant-Based Bottomless Brunch With Oggs

®

With plant-based diets a growing trend, it’s more important than ever to ensure that menus are as inclusive as possible. This Veganuary, over 600,000 people signed up to go vegan for a month. Eggs were the second most missed product over this time (14% of participants), with options when eating out being the major barrier to sticking to the pledge (26% of participants). Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS®. On a mission to remove unnecessary eggs from the food chain, OGGS® products are perfectly designed to provide your customers with delicious alternatives that are better for the planet and the animals. Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein. Simply shake, pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch. You can also create omelettes, quiches and so much more with Scrambled OGGS®. Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too. Restaurants including Bill’s and Shepherd

Neame are already using Scrambled OGGS® to innovate across breakfast and brunch menus, from indulgent vegan full English breakfasts to plant-based carbonara. OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails. With six months shelf life and a neutral flavour profile, OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu. With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu. Will at 31k in Nottingham said: “Every other drink we sell is a cocktail, and 1 in 4 for those calls for a foam. That’s 100 cocktails a night which would call for 100 eggs. Thanks to OGGS® , we’ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use, taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint.” For more information contact trade@loveoggs.com

Northern Ireland - Bringing WorldClass Food and Drink to Your Table Food and drink is a vital and growing industry in Northern Ireland. In terms of turnover, employment and cultural significance, this £5.8bn sector continues to extend its reach in GB and in international markets. Whilst 50% of turnover comes from our top 10 companies, family-owned businesses remain prominent, resulting in an industry that is flexible, authentic and forwardthinking.

Northern Ireland’s produce has proven award-winning status, the result of many years of success in schemes such as Great Taste, the Quality Food Awards and the Scottish Retail Food and Drink Awards. Key to this success is our unique blend of tradition and innovation, exemplified by the recent rapid growth in whiskey distilling in Northern Ireland. The Irish whiskey category is expected to increase by nearly £1bn over the next 5 years. Until recently the Old Bushmills Distillery – the world’s oldest licensed distillery – was the only distillery in Northern Ireland but now the region boasts 7 distilleries, with an eighth in progress as The Belfast Distillery Company progresses with its £22.3mn distillery and visitor experience located at Crumlin Road Gaol. As well as creating award-winning whiskeys and gins, these

distilleries are playing an increasingly important role in attracting and entertaining tourists. Distilleries on the Island of Ireland attract over 1 million visitors per year and the likes of Bushmills, Echlinville, Rademon, Boatyard, Hinch and Belfast Distillery are playing a key role in this growth. Invest NI’s dedicated food business development team supports local companies to develop their business with customers in GB and beyond. Visit buynifood.com or contact us directly to learn how our world-class food and drink can help grow your business.

British Public Want British Eggs On Menu When Eating Out The British public want and expect British eggs to be on the menu when eating out and are surprised that isn’t always the case, according to a survey from British Lion eggs. British Lion eggs asked the British public where they thought the eggs come from when they’re eating out of home; the responses were resoundingly in favour of British, with many saying that if they knew an operator was using British Lion eggs

they would be more likely to eat there. Specifying British Lion eggs can help to keep your customers happy and ensure the highest standards of food safety. See the advert on page 12. The video is available to watch at www.egginfo.co.uk/tv/british-lion-eggs-journey-consumers-eating-out-home

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Cleaning and Hygiene

Ozone Clean

Ozone Clean is the leading manufacturer and supplier of Ozone generating equipment to the hospitality sector as well as many other industries for Odour and Infection control. We supply a range of generators suitable for all applications both industrial and domestic that can effectively treat small to very large areas.

Our company is multi internationally award winning and has rapidly built a strong reputation within Hospitality and other industries since our inception in 2005. Our goal is centred on supplying products that are efficient, safe and cost effective, backed up by an excellent service ethic and after sales operation.

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day, we have empirical evidence, that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner. Genuine and provable results. This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes. Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energy or chemical consumption.

We have over 850 clients and 11 million rooms per

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% discount exclusive to this article. Just quote OZO15. Web: www.ozoneclean.co.uk Call : 020 8883 2756 Emails: sales@ozoneclean.co.uk

Tork - Think Ahead

brand Tork, which found that hospitality businesses are under increasing amounts of pressure to showcase or invest in their own sustainability credentials as consumer expectations evolve.

To meet the demand of hospitality businesses right now and for the years ahead, Tork has announced the launch of a sustainability guide for restaurants. The guide shares accumulated knowledge from Tork’s 50 years of experience within the food service industry, alongside brand-new knowledge on relevant topics for the industry. The need for hospitality businesses to transform their sustainability performance has never been as critical, as new research reveals that Brits buy over 3.2 billion drinks in paper cups every year – just under two billion of which won’t make their way into an appropriate recycling bin.

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year being treated with our equipment. In manufacturing we only use the highest quality parts which enables us to say that we still have machines that are still in use after 15 years. Therefore, our range of products are the most efficient and reliable on the market.

These alarming statistics are further emphasised by additional research from Essity’s professional hygiene

Tork’s PaperCircle service is the world’s first paper hand towel recycling scheme. Hospitality businesses can go circular by working directly with Tork to collect and recycle used paper hand towels into new tissue products. Tork PaperCircle reduces waste by up to 20% and cuts carbon emissions for paper hand towels by at least 40%. Sustainability is core to the Essity business, with its credentials including featuring in the 2022 FTSE4Good global sustainability index and receiving a “Platinum Medal” award in the 2022 Ecovadis CSR Rating. This places Essity in the top one per cent of all companies to be assessed by Ecovadis. To keep up with the latest Tork news and innovations, please visit: www.tork.co.uk



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Laundry and Linens

Sustainability - An Expensive Luxury? gy of the PowerPress and PowerSpin provides low residual moistures permitting high savings in the subsequent evaporation process. Thanks to the process control Eco2Power for the transfer dryer PowerDry, the energy is kept in the system and needs not to be recovered via heat exchangers. In the finishing process, Kannegiesser is a pioneer for low-temperature drying during the process of ironing, finishing or full drying - with impressive results for both, in maintaining textile value and energy consumption. Ultimately, the energy contained in the ironing and finisher exhaust air is used to heat fresh water for the washing process - the circle is completed.

Invest today, profit tomorrow: Why sustainability is for laundries a plus for their budget and for the climate? Several tons of laundry are processed in a laundry every day. Textile service providers stand for reliability, quality and hygiene. Today, a responsible and integral circular economy means much more: Consistently clean and sustainable processed textiles. Kannegiesser is the global partner for the future of the laundry industry. For us, sustainability is an elementary component and more than just a trend. In addition to savings in resources and textile care in the laundry technology, Kannegiesser stands for the integral sustainable corporate culture. This includes securing longterm economic stability, comprehensive education and training of the own employees and security for the future through innovation.

The modern technology of Kannegiesser reduces the use of fresh water and fossil fuels. Our solutions drive growth for our customers and create attractive, future-oriented and ergonomic jobs for us and in the entire industry. This is how we help people to live clean, healthy and safe lives.

In the washhouse, the washing line PowerTrans sets new standards for washing efficiency, hygiene, water and energy consumption. The water-extraction technolo-

Visit www.kannegiesser.com/uk/en/ for further information.

Vision Linens Launches New Loyalty Program Additional points can be earned when you initially register for an account as well as reviewing products, referring friends and for social media interactions. In turn, Reward Points can be redeemed against any products listed on the website, with no minimum order value. It’s as easy as that.

Vision Linens, leading textile supplier and distributer, has launched a new loyalty program across its ecommerce site, visionlinens.com. Vision is best known for supplying textiles to some of the biggest names in hospitality and retail, including Accor, IHG, Hilton and John Lewis & Partners. What many may not realise, is that Vision’s ecommerce site enables accommodation providers, as well as everyday consumers to buy the same ethically sourced, high-quality products, direct from Vision and delivered straight to their door.

The benefits continue to flow, you’ll be the first to know about Vision’s sales, promotions and new products, as well as handy industry tips. As a member you can view your full order history and quickly reorder the same products without having to find them and add them to your basket.

The Visionaires Members Club is completely free to join and rewards its members for every interaction they have on the online shop. The more its members spend and the more they share online, the more points Vision will offer to redeem against its products.

So, what are you waiting for? Click here to sign up and create an account with us.

Visionaires can earn one Reward Point for every £10 they spend online.

*Terms and conditions apply.

Double Accolade For Southern Contracts

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established themselves as always being one of our leading distributors. We have always found them to be a first class and professional partner.

SOUTHERN Contracts is thrilled to receive not one, but two awards for their performance over the past year.

Electrolux Professional have announced Southern Contracts as their Laundry Partner of the Year 2021 which is awarded to the top selling Partner of commercial laundry appliances across last year. Southern Contracts have also been awarded Electrolux Professional’s Special Achievement Award for 2021. This is bestowed upon the company with the highest national sales of their food and laundry professional products. To have been given these two awards is quite amazing when the whole of the country was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world. Adam Elphinstone, MD of Southern Contracts, said: “We have a very long and special relationship with Electrolux Professional and are proud to work with their products for both provision, installation and servicing. As we continue to emerge from the last couple of years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead.”

“I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after-care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools. “Due to their many years of experience, they have a wide breadth of knowledge covering both the laundry and catering environments and although they are a company that can deal in a global marketplace, they still give the first-class friendly care of a family run business for both their remote and local customers.” For more information about products and services on offer, contact Southern Contract’s expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 01202 422100 or visit www.southerncontracts.co.uk See the advert on the previous

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Increase Customer Spend by 18% (or more)!

Download the Paytronix Loyalty Report 2022 to find out more: https://alohaepos.co.uk/ annual-loyalty-report/

0800 731 8451 info@alohaepos.co.uk www.alohaepos.co.uk


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Hospitality Technology

Oct/Nov 2022

4 Biggest Payment Trends in Hospitality Top Hospitality Partnership Takes for 2022 to 2023 Customer Experience To New Levels

Those in the hospitality industry who weathered the pandemic and Brexit and lived to tell the tale find themselves in a different landscape. Customers’ expectations have grown as the world opens up to travel and tourism with renewed enthusiasm. Truevo is an industry partner to UK’s hotels, selfcatering, bed and breakfasts, hostels, camping and caravanning. Along with other businesses like restaurants, bars and takeaways. We created payment tools and solutions to help owners meet customers' demands. Here are the most prominent payment trends we’re helping you meet. Online is offline, and vice versa. In 2020, 65% of worldwide tourism and travel sales were online, which is expected to reach 72% by 2025. Customers expect a seamless experience booking online and in person. Top hotels allow customers to self-service and pay for additional services from their mobile devices. Cash is dead. The card is king. This trend has been slow-moving, but after the pandemic, debit and credit cards have dominated as the preferred payment method. Convenience is a must. For hotel guests, convenience includes quickly paying online or in person with their preferred payment method.

Aloha integrated with Paytronix, benefits the customer experience in key ways:

Restaurant owners now have access to frictionless client engagement thanks to an exclusive partnership between a leading provider of restaurant epos and the most advanced digital guest experience platform.

Chargeback fraud is on the rise. With the rise of new payment methods, the hospitality sector has experienced increased chargeback fraud. Truevo’s system and the team help resolve chargebacks quickly, prevent fraud and keep payment data secure. With us, you receive chargeback notifications in realtime. FIND OUT MORE ABOUT TRUEVO’S • Competitive fees tailored to your business • Unrivalled support via phone, email and Live Chat • Next-day settlement to improve operational efficiency • Acceptance and processing optimisation to maximise successful transactions • Accept over 150 currencies globally and get settled in GBP or EUR Bump your payments up to first-class with Truevo Simply Better Payments at https://truevo.com/card-machines/

SumUp POS Our mission is to empower small merchants across the globe

HOW WE CAN HELP We give access to financial services to the millions of businesses that

NFS Technology, provider of Aloha restaurant management software, have announced the selection of Paytronix Systems Inc as their UK and Ireland partner in a move predicted to be hugely popular in the industry. Chris Cartmell, Chief Commercial Officer for NFS restaurant technology, said the development is a response to the dramatic change in the way customers want to engage with their favourite restaurants. “Many of our clients ask us how they can take a more integrated approach to client engagement, loyalty and feedback,” he said. “The Paytronix platform seamlessly integrates with Aloha, to be able to offer our clients a tool to improve client engagement, grow revenue and be able to get a much better picture on both client spend and preferences,” said Chris.

are considered too small for most providers. They’re as much as 10 times smaller than the smallest businesses that would be targeted by banks and traditional providers. What started out as one card reader has now turned into a range of readers, multiple remote payment solutions such as Invoices, Gift Cards, Payment Links and so much more.

INCLUSIVE We want to make technology that anyone can use and everyone has access to. Whether you’re a one-person show or a team, we’re there for the smallest of businesses.

PERSONAL SUPPORT

1. It enables restaurants to provide a customised one-to-one journey for clients, combining data and marketing automation in one dashboard. 2. Digital marketing is highly personalised to customer behaviour and connected to actual guest spend. 3. Restaurateurs can create and deploy omnichannel marketing campaigns in minutes, using core design options that suit guest needs. 4. Order frequency is increased by offering combined services – for example, online ordering and loyalty programmes together have been shown to increase order frequency by 18%. 5. Customer loyalty is grown. The integrated system enables more ways to enrol and more promotion types – many users see guest participation of 50 to 70%. Discover more about epos technology and customer experience: https://alohaepos.co.uk/ See the advert on the previous page for details.

Do you have questions about the usage of SumUp? We have a dedicated customer support team in the language that works for you.

SECURE PAYMENTS SumUp card readers are the most secure methods of card payments and have received full certification from a range of regulatory bodies.

RELIABLE TECHNOLOGY SumUp is authorised as a Payment Institution by the Financial Conduct Authority (license no. 900700) and is EMV (Europay, Mastercard, and Visa) and PCI-DSS certified. See the advert opposite for details.



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Hospitality Technology

MCR Systems

MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations. We do this by combining high-quality

software and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on page 40.

Employers Must Adapt To Employee Expectations, says Bizimply

The monthly ONS vacancy figures have seen a decline in the number of hospitality vacancies, with 158,000 vacancies recorded in the quarter from July to September 2022, a decline of 8.8% compared with the 173,000 vacancies in the from April to June 2022. Conor Shaw, CEO of workforce management specialist Bizimply, said: “While vacancies still represent a huge challenge for the sector, the drop reflects our experience that some operators are using technology to manage their workforce a little better, and maximise the benefits to the business of the workforce available. “An employer trying to run their businesses with 10% vacancy rates needs their existing staff to be 10% more efficient, and every employee willing to work an extra shift helps to relieve the immediate challenge for employers, while employees need to know that they can fit work around other commitments. “The recruitment crisis is already stretching wage budgets, so employers don’t always have the option to increase pay significantly for entry-level staff working front-of-house and kitchen shifts. However, it’s important to understand employee motivation at this level.

Outdoor Spaces

“Many of the businesses we work with rely on part-time staff, including team members who combine work with their studies, or who have childcare or other commitments. For these employees, there is the potential to take home a little more from every shift they work, through the increases in the minimum wage and the National Insurance threshold introduced earlier this year. “Businesses that have robust workforce management systems in place can input changes such as new rates of pay, tax and NI, give employees the maximum notice of shifts, and process any changes in employees’ shift patterns quickly. Employees can use the same technology to it to let their employer know what hours they can work regularly, and if these change due to school holidays or other circumstances. “Bizimply’s software helps businesses reduce the amount of time spent creating staff rotas and sorting out payroll. It means that GMs and supervisors can spend more time front of house, where they can have the most positive impact, making operational decisions, managing team members and interacting with customers.” See the advert on this page for details.

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

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


Outdoor Spaces

Oct/Nov 2022

CLH News

White Pavilion Gazebos

‘Outdoor space that cannot be used because of the weather has no value.’

selves many, many times over. Since the Pandemic, customers prefer to be outside, and I dread to think of the business we would have missed out on if we had not made the investment.” Susie, Proprietor, Grantham Arms, Boroughbridge : The Bay Tree, Swillington, York : The Black Horse, Kirby Fleetham Premium quality Hospitality gazebos that last, 4 sizes from £1,666 ex vat

Your solution is an investment that gives your customers comfort. Your solution is an investment that gives you a speedy R.O.I.* Another solution? Parasols & umbrellas? but no real weather Another solution? Perhaps buying cheap? But as our pubs tell us a cheap gazebo looks cheap. And their customers don’t like cheap [and it won’t last]. *According to our pub customers, each gazebo typically pays for itself in about 6 weeks Straight from the horses mouth, must read: “Nearly 2 years on, it was the best decision we ever made to buy 3 White Pavilion Gazebos. They have paid for them-

[ low cost leasing available ] White Pavilion Gazebos, carefully made in Yorkshire www.whitepaviliongazebos.co.uk info@whitepaviliongazebos.co.uk 01653 695 285

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

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ComPaCK - THe sTaNdard THaT maKes THe dIFFereNCe

ProFessIoNal WareWasHING sYsTems relIaBIlITY HIGH PerFormaNCe GUaraNTeed assIsTaNCe at prices you will be overjoyed with Purchase/rental/Interest free 0% finance available ComPaCK GlassWasHers

The Compack glasswashers have simplicity and robust performance in mind. Where the need for just washing glasses is the main aim this is the machine for the job.

• Electronic control with push buttons for high efficiency and easy to use • 350, 400 and 500 basket machines available • 120 seconds washing cycle • Ecoclean control system for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Light function button with self diagnostic

(subject to status)

ComPaCK FroNT loadING dIsHWasHers

• Electronic control DIGIT with temperature display • 4 washing cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Built in softener (only on D50S and D55S) • Colour coded function button with self diagnostic • Evolute Electronic control with lCd display

ComPaCK Pass THroUGH dIsHWasHers

d100

For all models

• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle • Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump). • Thermal acoustic double door • New inclined and deep-drawn welded tank • Door reinforcement brackets • Adjustable rinsing arm rotation speed • Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant • Removable double filtering system for wash and drainage cycle

Web www.compack.uk email info@compack.uk Tel 0333 456 4500

BT100/BT100s

• Electronic control with LCD display • 4 individual programmable cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Break tank – AA air gap – Wras approved • Guarantee rinse temperature 85⁰C at constant pressure • Self cleaning cycle on drain down • Thermal protection for wash tank and boiler • Built in softener (only on BT55S) • Self diagnostic

BT100TC/BT100TCs


Commercial Kitchen Fit-Out

Oct/Nov 2022

CLH News

Quality, Flexibility and Efficiency: Decarb It is the Decarboniser Supplier That Delivers

By Kate Wearden, Marketing Ninja, Decarb It Ltd

There are many benefits to considering short-term decarboniser hire for your commercial kitchen. Deep cleaning kitchen-ware that is heavily greased and carbonated maintains the hygiene of your kitchen and is recommended by EHO’s. Decarbonisers enable time previously spent scrubbing and cleaning, to be used on more important tasks. They increase the longevity of your kitchen-ware, and, unlike long-term hire or purchasing, they don’t require permanent space in your kitchen. All of these have a direct impact on your kitchen’s bottom line. High hygiene ratings increase covers, more efficient use of staff reduces your wage-bill, longer-lasting kitchen-ware means less money spent on replacements, and efficiently utilizing the space in your kitchen increases productivity. Most reputable decarbonisers deliver all these costsaving benefits, but with energy prices skyrocketing, we at Decarb It think it’s important to go further to support your long-term profitability. Our decarbonisers deliver all the benefits above but are also the most energy-efficient decarbonisers currently on the market.

We invest in high-grade steel, premium insulation, and advanced electronics, resulting in an average of approximately 40% less power used vs. a leading competitor. We also appreciate the challenges of the changing environment in which we now live, which is why we recognise the importance of flexibility. Committing to long-term contracts with vendors isn’t always possible when the economic environments are so fragile, which is why we not only offer a range of decarbonisers to suit all budgets, but also flexibility when it comes to the length of hire. Whether it’s two weeks, a month, or longer, we can provide a solution that is bespoke to your needs. Our flexibility, commitment to efficiency, and customer-focused approach ensures that every aspect of our service, from our product to our customer relationships, are the highest quality possible. To find out how Decarb It can make your kitchen shine, for less, visit www.decarbit.co.uk or call 0161 871 7393

Fry More For Less with OilChef How can the food service and hospitality industry protect against risings costs? One way is to make the cooking oil last longer. In fact, the award-winning accessory for deep fryers, is doing just that. The OiLChef device is a catalytic convertor for deep fryers! It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil. The OiLChef device is not a filter, it is not a chemi-

cal, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer. A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years. OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3-year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com

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CLH News

Oct/Nov 2022

Commercial Kitchen Fit-Out

Kitchen Extract Hygiene – A Burning Issue One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance. Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork. Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the

fire, acting as a chimney through which smoke and flames can travel, spreading the danger to the other parts of the building. To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease. Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim. Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk or see advert on page 47

Temporary Catering Facilities For Events & Kitchen Refurbishments Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment. Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs. Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our smallest Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal. For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. There are significant advantages that this combi oven drainage pump offers The pump features a 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.

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 22nd Anniversary this year. This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

service to help you build your ideal kitchen. Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk


Commercial Kitchen Fit-Out

Oct/Nov 2022

CLH News

A Special Treat from KEMPLEX and NOWAH KEMPLEX and NOWAH are offering a special treat for customers with a sales offer that includes a two-day pastry masterclass in Milan - Italy, with the current Pastry World Cup champion Massimo Pica. Anybody that purchases a Belt movement model from the KEMPLEX dough sheeter range, via an approved NOWAH dealer, will automatically qualify for the masterclass with Pastry World Cup champion, Massimo Pica, at his renowned pastry school in Milan. The package includes return flights and accommodation, with sessions taking place between November 2022 and June 2023. Purchases

must be made before 31 March 2023 to be eligible. NOWAH’s Michael George said the offer would give end-user customers a unique opportunity to enhance their pastry skills, while also spending a few days in Milan. “We know that any customer who purchases one of these dough sheeters is going to have a real passion for pastry, so in order to ensure that they are able to indulge that passion – and get the very best from their Kemplex dough sheeter – what could be better than spending two days learning from the current world champion? Kemplex has been manufacturing a wide range of pastry equipment since 1986. Dough sheeters remain its flagship product. For details of NOWAH approved dealers, please contact NOWAH Catering Equipment by visiting https://nowah.co.uk/kemplex-products

Commercial Kitchen Fit-Out with Williams

By Malcolm Harling, sales and marketing director, Williams Refrigeration

These days kitchen space is getting squeezed, as foodservice operators look to increase their restaurant areas to get in more customers. The logical result of which is that, despite being smaller, the kitchen has to produce more meals. A new commercial kitchen fit out often has to comply with what the Foodservice Equipment Association (FEA) calls 20:20 vision: 20% more productivity from 20% less space. All of which means there’s a big demand for equipment that can help maximise the available space – such as the Chef’s Drawer from Williams Refrigeration. The latest version of these individual refrigerated drawers is the VSWCD1, a variable temperature unit that can be switched from chilled to frozen storage, keeping pace with a business’s changing needs. The combination of modular, compact drawers with variable temperature controls and a front venting refrigeration system makes the VSWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredi-

ents right where the kitchen brigade need it. Depending on the selection of castors or legs, the height of the individual drawer can be adjusted by over 70mmm, between 456mm and 530mm. Each VSWCD1 measures 1100mm wide by 670mm deep. Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some competitor models, giving it a capacity of 105 litres. Another advantage is the ability to stack two units beneath a standard worktop, creating an even more flexible storage solution. The body and removable drawers are constructed from robust, foodsafe stainless steel. The Chefs Drawer uses natural refrigerant and eco-friendly high performance, high density polyurethane insulation, meaning it can operate in ambient temperatures as high as 43°C. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

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

UK agents & distributors of top catering equipment manufacturers We sell heavy-duty, long-lasting, no-frills equipment at sensible prices.

“...we select our products based on Quality, Reliability, Durability and Value-for-Money”

Visit our website: www.nowah.co.uk View our catalogue:

www.nowah.co.uk/catalogues Or call our office: 01772 305161

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CLH News

Oct/Nov 2022

Design and Refit

Navigating Permitted Development Rights for Temporary Structures in Outdoor Spaces By Simon Atha, Associate Director – Boyer (part of Leaders Romans Group) (www.boyerplanning.co.uk) The requirements for social distancing during the pandemic opened up the opportunity to utilise wide-ranging outdoor sites for hospitality, and in a rare ‘Covid positive’, that legislation is here to stay.

or 50% of the footprint of the building with which it is associated, whichever is smaller. In residential areas, the structure must be at least two metres away from nearby homes. There is also a limit of one structure per site and does not apply to the curtilage of a listed building or scheduled monument.

Under Class G of The Town and Country Planning (General Permitted Development) (England) (Amendment) (No. 3) Order 2021, the operators of pubs, bars, hotels and restaurants can significantly increase footfall, and thereby profits, by erecting a marquee or gazebo on their premises, running a pop-up bar in a beer garden or any other moveable structure. As a result, popular sports matches, large wedding parties and a wide variety of events can attract greater numbers of patrons for hospitality venues.

Despite social distancing being relaxed and the summer coming to an end, this announcement is good news. Even for those venues which don’t have outdoor spaces of their own, the ability for high streets to hold markets and food festivals may assist in attracting footfall. Additionally, commercial spaces such as the landscaped grounds of office blocks can bring life to a site which may be underutilised as a result of changes in working patterns. And outdoor visitor attractions will have additional flexibility to introduce temporary structures on their grounds.

The legislation surrounding Planning Permitted Development Rights (PDR) is much misunderstood. Best known for home extensions and the controversy over change of use within the built environment (such as from commercial or agricultural buildings to residential use), it also applies to ‘temporary’ structures such as marquees. There are some limitations on what is allowed. The first is that the structure must be moveable – easily dismantled or on wheels. It must be less than three metres in height with a maximum footprint of 50 sq m,

Another opportunity is the likely change to the marriage regulations in England and Wales, which could allow outdoor venues such as the grounds of a hotel or a beer garden to host wedding ceremonies, in addition to receptions. In July the Law Commission recommended that weddings should be able to take place anywhere, providing the presiding official considers it safe and dignified. The potential for a hotel to host one wedding inside and one (or perhaps more) outside, and for a pub to host everything from pre-wedding drinks through to the final dance will no doubt be well received. Assuming that these proposed changes to marriage laws go ahead there is one important caveat – planning permission: to use a barn, a community centre or a historic building for a wedding could represent a change of use and as such may require planning permission. Whilst permitted development rights have been extended in some areas, such as temporary structures, there remain planning challenges for hospitality businesses to navigate to ensure their operations comply with the appropriate planning legislation.

Archetypely

Archetypely is a boutique design and construction project management consultancy that was founded in 2019, specialising in commercial fit-outs & refurbishments. Since then, we have been working on many interesting projects, successfully delivering to the satisfaction of our clients. We can deliver the projects via the traditional procurement as ‘Main Contractor’ or via the ‘Design and Build’ route, but our biggest strength sits in the ability to also deliver the fit-out projects via ‘Construction Management,’ providing our clients with great control over time/cost and quality of the final product by directly controlling the trade contractors on client’s behalf. In doing this we provide full support to the client and our team fully manages the entire process. We manage all of the client’s direct packages

during the fit-out, from tender selection and interviews through negotiations, appointments and construction, while coordinating all trade contractors and managing the site and main building works. Here at Archetypely, we have a holistic and process-oriented approach to project management consultancy. We are known for an unparalleled commitment to customer satisfaction; we bring together the best architects, engineers and designers within one team. Every project is unique and comes with new challenges. That's why at Archetypely we customise our approach and resources to suit the individual client’s requirements. At Puttshack Watford the new mini golf course uses tech-infused ideas to bring a unique twist to the traditional game of golf. ANAMO Design Studio was employed as the Interior Designer for the project, whilst Archetypely was the Main Contractor. Renata Zywicka, Director at Archetypely, has undertaken all portfolio development-related duties for Puttshack and has acted as the primary representative on their construction projects. Archetypely has fully managed the entire project from its initial feasibility studies, through the design development, procurement and on-site management of the construction phase of the fit out. For more information visit: https://www.archetypely.com/

Top Engraver Supports Hospitality Sector with Swift Service for Etched & Printed Table Numbers & QR Discs One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs. The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order. “Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving. In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk


Design and Refit

Oct/Nov 2022

CLH News

51

Sparkle Interiors, Interior Design, Professional and Online

and our clients. For example, briefing meetings can take place via video call, with plans, mood boards, etc discussed and edited live through screen sharing. All types of drawings can now be completed within a matter of days, rather than weeks with how easy it is now to share information. Gone are the days of visiting the site every week, holding long face to face meetings with all the contractors and any unnecessary steps that traditionally are there for the sake of it.

Sparkle interiors has been set up to help our clients create fantastic interiors while saving on expensive designer fees. The interior design industry has been evolving in recent years, companies have had to adapt along with many other professions. One of the main affects is on designers having to work remotely. For us its meant that we’ve been working on projects where actual site visits have not been a possibility, but this actually has had many positive effects on our process for both us

Solutions to on site issues can also be addressed with our new online focused process, as the site foreman can receive all the information and updates they need, any changes immediately handled and issued back by e mail to all that are concerned. All the above changes mean the costs for the client, designer, QS and contractor have been reduced significantly or completely eliminated in some cases. This is why Sparkle Interiors is able to save the client so much on fees. Visit our website today to enquire, or contact us directly to find out more. Contact Email: andy@sparkleinteriors@gmail.com Tel: 07957762280 Web: www.sparkleinteriors.co.uk

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email;terry.kirk@ilfchairs.com

With the continued success of the ILF Chairs comprehensive website, ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 different Faux colours, matching the chairs, plus a 6 colour range stock of Egger laminated table tops in a selection of sizes. A full range of table bases are also kept in stock. Their new online website offers both indoor and outdoor seating and table solutions. Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. Also included now an extensive range of stock seating, barstools, table bases and table tops.

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

We are a boutique design & construction project management consultancy focusing on commercial fit-outs & refurbishments. Over the years, our founder Renata Zywicka had the opportunity to work on a number of incredible projects that have allowed her to grow and establish Archetypely as a client-focused consultancy.

www.archetypely.com hello@archetypely.com +44 (0) 730 61 61 002

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52

CLH News

Oct/Nov 2022

Design and Refit

Electric Water Heating & Hard Water Electric-only designs for water heating provide a simple-to-install, cost-effective, and familiar technology that delivers lower carbon emissions, addresses regulatory changes on new gas connections and improves indoor air quality (IAQ). For the high-grade heat required for domestic hot water (DHW) applications, there is a notable use of electric immersions, but this can have a catastrophic impact on a system if located in one of the hard water areas that span approximately 65% of the UK

While excellent as backup heat sources in commercial boiler-fed indirect cylinders, immersions are not advised as a primary heat source in hard water areas where limescale will typically form on the heat exchanger or heating element. The high temperatures accelerate scale formation which can lead to costly system failure in as little as six months. When hot water is essential for

operations it’s a cause for concern.

An electric boiler, such as the Adveco ARDENT, heats water using immersion heaters located in a small tank within the boiler housing rather than directly installed into a hot water tank. This creates a sealed ‘primary’ loop to an indirect coil in the cylinder, eliminating the common problems of direct electric heating. The electric boiler heats the same water continuously so there is only a small, finite amount of scale in the system which will not damage the elements. The electric boiler additionally offers a level of redundancy that is not achieved with a single immersion heater, and with significantly less scale, reliability also improves drastically reducing maintenance demands for operational savings. www.adveco.co

No More Time Wasted Cleaning Up Candle Wax One of the issues many restaurants are currently facing at the moment is a shortage of staff. So anything that can reduce workload has to be of interest. We firmly believe that candles are an essential part of the dining experience, but what comes with them is all the mess, which uses valuable time cleaning up. Time and money that could be better spent elsewhere. So how do you square that circle? The answer is with oil candles. There are two types. Glass bodied, refillable ones, and plastic prefilled, disposable ones. Both do the job fantastically well, while making no mess, having no waste and minimal maintenance. The refillable ones are very economical while the disposable ones have all the convenience of a tealight.

On top of that, they look absolutely great and will enhance the look and feel of your restaurant or bar. If you’ve never used, seen or heard of oil candles before, or even if you have, the best place to go to find out more is www.clearcraft-catering.co.uk. There is an extensive amount of information there, FAQ section, guides to help you decide which candle is best for you and a full e-commerce site. You can also request a free sample oil candle, with some oil by e-mailing sales@clearcraftltd.co.uk Please state what design you wish to see and include your delivery details Clearcraft Ltd Tel: 01279 731621 www.clearcraft-catering.co.uk


Design and Refit

Oct/Nov 2022

CLH News

Make Christmas Easy with Stackable Furniture

The Harrow Steel Stacking Chair provides the perfect dining companion to our banqueting tables and is equally simple to stack and store. Available in a great range of finishes and upholstery, you’re sure to find the ideal option to match your décor scheme. Or for a touch of luxury, why not opt for the elegant Buckingham Aluminium Stacking Chair?

As you gear up for the busiest period in the year, why not make life easier when catering for those big Christmas party bookings with easy to store stackable furniture? Foldable banqueting tables are the perfect solution to create a comfortable party atmosphere when more diners than usual are expected. Trent Furniture’s great value range of contract grade Banqueting Folding Tables are available in diameters of 92cm, 120cm, 153cm and 183cm, meaning they’ve got every party size and seating configuration covered. Not only that, they couldn’t be easier to fold and store away at the end of the evening.

To find out more about how investing in stackable furniture will help create a merry Christmas and a happy new year when staging events, please call 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk

CardsSafe - Protecting Assets - Lock in Our Old Prices Today! contract.

There are many benefits to using CardsSafe in bars, restaurants and pubs:

Until January 2023, CardsSafe unit rental will remain at just £9.95 per month. We have been helping restaurants, bars, pubs, golf courses and other venues to securely retain their customer bank cards while they run a tab for almost twenty years. Since we introduced rental contracts in 2008, we’ve kept our prices as low as possible at just under a tenner a month and this has never increased. However, due to significant increases in both our cost of goods and related costs, we plan an increase in January 2023. Our existing customers will continue to benefit from our low prices, so if you’re considering CardsSafe for your business, or need additional units, lock in at just £9.95 per month (per unit) for the duration of your

• Managing customer tabs • Helping to increase spending, therefore profits • It is a significant deterrent for walkouts • Offers protection against credit card fraud – helps to build trust! • Pays for itself by reducing charge-back and walkouts • No data capture required to use • Customers have peace of mind that their bank cards are kept safely, and they keep the unique key! “Turnover increased significantly after CardsSafe was installed, and the system easily pays for itself.” Siobhan, The Prodigal London. CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9.95 per month. Each hire comes with customer service troubleshooting and a number of free replacement keys. Additional units can be added at any time. For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

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CLH News

Property and Professional

Oct/Nov 2022

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business. David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost,

so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business. And YES … Covid19 changed a lot of things. We need to learn from those things! Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks? Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE 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. 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.

Location, Location, Location: How to Find the Best Property for Your Restaurant Expansion By Julian Reilly Property & Franchise Development Director at Creams Café (www.creamscafe.com) According to the Local Data Company, overall vacancy rates in Great Britain were at 14.1% in the first quarter of 20221. The pandemic has exacerbated the structural issues which have been impacting the retail real estate sector over the past few years. Rental leases were changed between landlords and their tenants

and the government’s ban on forfeiture leases meant that the range of property available remained limited. More recently, landlords have been more receptive to negotiation, however the current cost-of-living crisis means there are plenty of challenges facing those searching for premises to open a new business.

It's all about being able to recognise when a property is valued fairly advises Julian Reilly, Property & Franchise Development Director at international dessert parlour franchise Creams Cafe. His tips on sourcing and negotiating premises for your expansion will provide more options to you.

PRIME VS AFFORDABLE

E N IC IO PR UCT D RE

PRICE: £125,000

• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

DARTMOUTH, DEVON

LEASEHOLD

REF: 4008

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

MINEHEAD, SOMERSET

PRICE: £600,000

W! NE

PRICE: £175,000 + VAT

FREEHOLD

REF: 4265

• Light, Spacious & Modern, Award-Winning Bar/Cafe/Restaurant • Adjacent to Exmouth Marina & The Exe Estuary Providing Stunning Views • Main Trade Area with Seating for circa 70 & Alfresco Seating for circa 64 • Well Equipped Commercial Kitchen & Allocated Parking Space • Extremely Profitable Licensed Business Currently Run Under Management

• Elegant Restaurant Premises Offering Fine Dining • Located Close to Town, Major Hotels & Marina • Well Established with Potential for 40+ Covers • Trading 5 Evenings Only Providing Further Potential • Large 2 Bedroom Residential Accommodation

PRICE: £99,955

W! NE

PRICE: £120,000

LEASEHOLD

REF: 4412

• A Stunning Historic 4 Star Inn on the Beautiful Stourhead National Trust Estate • 5 Beautifully Presented En-Suite Letting Rooms & Two Bedroom Owners Flat • Extensive Outside Courtyard Seating & BBQ Station • A Very Rare Opportunity to Buy a National Trust Pub Lease • Projected Sales for 2022 in Excess of £1million with Very Strong Net Profit

LEASEHOLD

REF: 4168

LEASEHOLD

REF: 4344

• Premium Cocktail & Wine Bar Located Within South Hams • Voguish Interior Decor Creating Laid Back Sophistication • Internal Capacity for Circa 80 Guests • Dedicated Outside Seating Area on Promenade for 26 • Potential to Expand on this Already Successful Business

DARTMOUTH, DEVON

LEASEHOLD

REF: 4269

• A Stunning 9 Bedroom, Grade II Listed Hotel, Exuding Character & Class • Situated in the Village of Dunster at the Gateway to Exmoor National Park • Main Bar & Restaurant, Tea Room & Period Ballroom/Function Room • 9 Beautifully and Individually Appointed En-Suite Letting Rooms • A Rare Opportunity to Buy a Substantial & Successful Freehold Business

DUNSTER, SOMERSET

EXMOUTH, DEVON

STOURTON, WILTSHIRE

PRICE: £195,000

TORQUAY, DEVON

PRICE: £1,300,000

W! NE

PRICE: £695,000

FREEHOLD

REF: 4302

• Substantial Hotel & Inn Situated in the Heart of Ivybridge • 14 Well Presented En-Suite Letting Rooms & 1 Bed Owner's/Manager's Flat • Fully Equipped Catering Kitchen, Open Plan Lounge & Dining Area • Back Bar/Games Room, Office & Outside Trading Area & Car Park • A Very Well Established Business & a Genuine Retirement Sale After 30 Years

IVYBRIDGE, DEVON

FREEHOLD

REF: 4282

Prime location… that’s always been a buzz word in property. Of course, we want the best location for our new business, but how do we justify the balance of price with the benefits the location offers? One of the best ways to maximise your profit potential through your location is to be methodical about evaluating these benefits. Moving down the road and out of your prime radius could significantly reduce your occupancy costs, whilst enabling you to still have similar trade access, as well as a comparable community and customer demographic. Analyse local market data alongside key performance indicators of other successful locations to find that perfect balance. Remember, balance is key as whilst a property may be less expensive, a poor location is virtually impossible to turn around, even with the best team! One aspect you should not compromise on is the condition of the premises. Landlords can sometimes try to push the cost of any repairs and work that needs to be done onto the new tenant. With a cheaper location might come more features that need fixing, so keep an eye on those and don’t inherit the previous tenant’s failure to repair. Ask for a schedule of conditions - a full breakdown of the state of the premises from the landlord. It is also worth finding out if the unit is proposed for a Full Repairing and Insuring (FRI) lease. These types of leases are common in the commercial property lettings market and will mean that you, as the tenant, are responsible for all costs of repair and insurance. If an FRI lease is proposed, ask for a schedule of conditions which will limit your liability for any damages.

DON’T LET AMBITION BE YOUR DOWNFALL If you are planning on launching multiple locations, avoid expanding too fast, both in terms of number of properties and geographical area. Whilst it is tempting to have as many locations within your portfolio as possible, each location must thrive and stand alone as a profitable entity. Ensure you are mindful about each property you invest in and that it will benefit you, the reputation of your brand and the surrounding community. Launching, or investing in, a business that requires a bricks-and-mortar presence tends to bring with it more considerations than if you are starting from a home office. Whether it is a restaurant or a hair salon, choose a premises that will work for your business as

it grows. You will be tied into your property for a minimum term and there is nothing worse than bursting at the seams with two years left on a lease. Similarly, don’t overextend yourself just because you fall in love with a space larger than you realistically need.

COMMUNITY DEMOGRAPHICS So, once you’ve found your perfect balance between location and price, what else should you consider? Pivotal to creating a return on investment is whether your location can maximise opportunities for trade during busy periods. It is important to consider how popular the area is during different times of the day and with whom, so your business is open and staffed appropriately. Don’t just rely on your personal knowledge of the area, you must research the local market data to effectively plan. You’ll be able to use this to predict times of the day or week you expect to welcome in different groups of the community. You’ll be able to operate efficiently and therefore gain a great reputation locally because your business is ready for fluctuations in customer numbers. For instance, at Creams, we use market data prior to our first opening weeks of a restaurant and following that the data from our EPOS system makes it easy to amend and monitor stock orders accordingly.

THE CHANGING FACE OF THE HIGH STREET Othman Shoukat, Managing Director of Creams Cafe since 2020 has valuable insight into the changing dynamic of property locations. Coming from an investment banking background, he completed his master’s degree in real estate at the University of Cambridge with a specialism in retail real estate. “Retail property usage has been leaning towards leisure, recreational and socially led sectors due to evolving consumer behaviours and structural shifts. In particular, consumers seek a holistic customer experience placing greater importance on intangible touchpoints. Certain sectors have also been disrupted by e-commerce channels, compounding the usage shift. This is evident in how the UK retail high street landscape has changed over the last decade. This has had broader implications for entrepreneurs searching for premises and certainly impacts our planning for Creams locations,” says Othman.

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Property and Professional (CONTINUED FROM PREVIOUS PAGE)

PROPERTY

Consumers expect engaging and enhanced experiences, greater choice and personalised participation in their retail journey. It is now crucial to ensure that the property you invest in can function in a versatile manner. This means the precursor to location strategy must be placing the right brand, with the appropriate value proposition, underpinned by a strong financial model into the right location. Without these prerequisites any location will ultimately be defunct.

• Who is the landlord? This is a major influence on how you progress negotiations for the premises. Getting a gauge on the landlord’s outlook will help you decipher whether a negotiation is likely. • How long has the property been on the market and what other interest is there in the unit? Again, this points to room for negotiation. • What known restrictions currently exist? This will help you decide whether the property is suitable to host your business.

Laceys Solicitors

QUESTIONS TO ASK WHEN VIEWING A

Whether your business involves supplying alcohol, providing music, or late night refreshment to the public, every hospitality establishment (from restaurants, to hotels and bars, from off-licences to fast-food restaurants) needs to be properly licensed before it can start operating.

However, with the hospitality industry being so highly regulated, if you are looking to buy, sell, change or apply for a new licence in relation to the services your establishment provides, it can be confusing to know which you may need. This is where we can help. Laceys can assist with all types of premises licence applications in England and Wales, be it to obtain a new licence for a previously unlicensed premises, to transfer, or to vary an existing licence (should you wish, for example, to amend any conditions, approve a new layout plan, or appoint a new designated premises supervisor). We will prepare each application, engage with the responsible authorities, deal with any notice require-

Oct/Nov 2022

CLH News

55

• How much are the energy bills? Do your research and ensure you check the meter readings at the property to compare to other units. • What is the turnaround time for acquiring the property? This will give you a rough timeline on how soon it will be until you can launch your business. There is a plethora of locations that have attributes suitable for a range of brick-and-mortar businesses all over the UK, it is just a matter of finding the right property for you. Utilise your connections and business partnerships to pool your knowledge to secure the foundations of your business.

ments and help ensure that your business is properly licensed. Should it be necessary, we have many years’ experience appearing before licensing committees, as well as at licensing appeal hearings at the Magistrates’ Court. We also have a strong success rate of representing clients whose licence has been subject to a review by the local authority and mediating on their behalf. With our connections, networks and in-depth industry knowledge, our team of licensing solicitors have a national reputation to provide you with reliable, responsive and relevant legal advice, whatever your licensing needs. If you need any further information, or would like to discuss a particular licensing matter you have, please either visit us at www.laceyssolicitors.co.uk or contact Philip Day directly on p.day@laceyssolicitors.co.uk or 01202 377800 and he will be happy to help.

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.

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

DEVON COUNTRY TOWN

EXETER CITY CENTRE

SOMERSET VILLAGE

Manageable Character Café & Tearoom

Stunning Restaurant & Bar Premises

Country Village Destination Inn

Tearoom (16), Catering Kitchen

88+ Covers, High Specification Fit Out

Character Bar & Dining Areas (80+)

2 Bedroom Owner’s Apartment

Fully Furnished & Equipped

3 E/S Letting Rooms, 2 Bed Owners

Easy Daytime Hours, 4 Days A Week

Impressive Turnkey Opportunity

Car Parking, Outside Seating Areas

Tremendous Potential

Viewing Essential

LH £37,500

2150

LH £79,950

New Free Of Tie Lease Available

2145

LH £25,000

4826

SOMERSET TOWN

DORSET VILLAGE

TAVISTOCK, DEVON

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

2147

DARTMOOR NATIONAL PARK

FH £625,000

4822

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

LH £265,000

DARTMOUTH, DEVON

CHAGFORD, DEVON

2144

Detached B&B Set In 6 Acres

Two Businesses In One!

Superb Character Country Inn

5 Letting Rooms, Owners Accom

Successful French Bakery Business

Sought After Trading Location

2 Lounges, Dining Room, Sun Room

Retail Shop/Cafe & Bakery Unit

Bar Areas (62+), Garden (40+)

Gardens, Paddock, Meadows, Stables

Profitable Business With Potential

4 E/S Letting Rooms, 2 Bed Owners

Idyllic Home & Income. Low Overheads

Full Handover & Training Available

Impressive Levels Of Trade

DUCHY LH £395,000

6012

LH £90,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2151

FH £475,000

4827

01392 201262 www.stonesmith.co.uk

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 www.capify.co.uk/hospitality-fund 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 www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.