CLH News #248 December '22/January '23

THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR Page 2 Pages 20-21

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Editor's Viewpoint

Outdoor Spaces Products and Services

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Property and Professional

CLHNews ISSUE 248

Dec 22/Jan 23

Pubs & Bars Enjoy “Record Year of Growth” as Revenue Grows 134%

The licensed on-trade sector enjoyed a year of record growth, following two years hampered by lockdown restrictions and forced closures as a result of the Covid pandemic.

Industry revenues grew to £15.4bn in the year to August 2022; an increase of 134.5% from the year to August 2021, according to a report by accountants and business advisers Gerald Edelman.

The report says that this growth is expected to continue, with revenues forecast to grow by a further 29.6% in the year to August 2023, largely due to the expec-

tation of a full year of trading without lockdown restrictions. Despite this, progress is expected to be offset by changes in work and lifestyle habits, such as the prevalence of working from home, and rising costs are likely to further squeeze industry margins.

The impact of the anticipated recession is also a key factor that has not been modelled into the forecasts for the sector.

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CLH News

Editor's Viewpoint

Dec 22/Jan 23

It is very refreshing to lead our front page with reports of hospitality and licensed on trade growth predicted in the coming years.

Nobody would deny the difficulties the sector has faced during his past turbulent three years.

EDITOR

Peter Adams

I have my opinions on lockdown which I sometimes have to “moderate”, and those ridiculous two years of lockdowns, tiered lockdowns, restrictions, followed by inflation, rising energy costs and increased interest rates.

So what are the takes on this? Well to quote Charles Darwin: “It is not the most intellectual of the species that survives; it is not the strongest that survives; but the species that survives is the one that is able best to adapt and adjust to the changing environment in which it finds itself.”

Adjusting to a changing environment. Our lead story encapsulates much of that. Lockdowns have changed the work culture with a hybrid of working from home, or working partly at the office and partly at home, which has presented the sector with an opportunity to offer itself up as “workspaces”. This makes even more sense now, since workers are having to face rising energy costs while working from home.

Also, we are seeing a very significant and very quick rise consumers opting for healthier lifestyles, increasingly choosing low and low alcohol options and vegan, vegetarian and “flexitarian” cutlery choices.

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EDITOR Peter Adams

SALES EXECUTIVES

To be fair, suppliers and the sector generally have been equally quick to embrace this. I remember (quite a few years back) interviewing one of Britain’s top chefs Phil Howard, who said at the time that 25% of their menu was now vegan or vegetarian.

David Bartlett Guy Stephenson

I note that home delivery is highlighted as a threat to the sector, but I know through speaking with operators at trade shows just how much they have been quick to embrace this too.

Matthew Noades

So the signs are there that in the coming years the, perhaps streamlined, hospitality sector will enjoy significant growth!

And on that note I would like to take the opportunity to thank readers, and advertisers who make this publication possible a very happy Christmas and a wonderful prosperous 2023.

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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So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue. Further details can be seen at www.catererlicensee.com

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Dec 22/Jan 23

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Pubs & Bars Enjoy “Record Year of Growth” as Revenue Grows 134% Key takeaways from the report include: • Consumer tastes and preferences are evolving, shifting towards healthier options, such as zero alcohol, and ‘premium’ options, such as craft beers.

With the average craft beer costing 20% more than a standard pint of beer in the UK, this is expected to be a highly lucrative trend for operators that diversify their menus to include these options.

• M&A activity in the pubs and bars industry has returned to pre-pandemic levels in 2022, following a record-setting number of deals in 2021.

• JD Wetherspoon plc is the largest industry player, maintaining an 8.9% market share.

• Demand from takeaway and fast-food restaurants is expected to grow in 2022-23, fuelled by busier consumer lifestyles, heavier workloads, and changes in preferences to favour eating and drinking at home.

• The pubs and bars industry is expected to experience steady growth in the coming years, with revenues forecast to grow at a CAGR of 2.2% over the five years through 2027-28, reaching £22.3 billion.

The report follows recent reports highlighting sector growth despite the storm currently engulfing the industry, in particular inflation, energy costs and rising interest rates.

“BUCKING THE TREND” A report earlier this month by Barclaycard revealed that Bars, pubs & clubs saw higher year-on-year growth in October due to gatherings to watch major sporting events, Esme Harwood, Director at Barclaycard said : “Bars, pubs & clubs are bucking the trend – they enjoyed a strong early November thanks to the rugby, cricket and Formula 1. There’s a good chance this growth will continue as football fans gather to watch the later stages of the World Cup.”

“STEADILY BUILDING BACK” The new ‘Top Cities’ report reveal that sales in the four weeks to 19 November were ahead of the same period in 2019 in eight of Britain’s 10 most populous cities. Across the 10 cities, sales growth totalled around 4%, in line with the Coffer CGA Business Tracker which shows like-for-like sales +5% higher versus 2019 levels. Six of the 10 cities also recorded an increase in device log-ins—likely driven by the start of the festive season—but a promising sign that city-centre footfall is beginning to return to pre-COVID-19 patterns in most cities.

CGA client director Chris Jeffrey said: “Restaurants, pubs and bars have steadily built back from COVID-19 turmoil over the course of 2022, and these latest figures are encouraging for the key festive season. The World Cup, Christmas markets and parties should all deliver good footfall and spending, but the costs crisis and prospect of more rail strikes cast a shadow over the crucial final weeks of the year. Consumers are as keen

WORLD CUP BOOST England’s game with France in the World Cup Quarter Finals, brought a much-needed boost to pubs and brewers, with an estimated 28 million pints sold, 6 million during the game alone bringing a 28% boost to the sector worth £26 million.

Health initiatives, the report adds, are now engrained in government legislation as businesses with more than 250 employees are legally required to display calorie information on non-prepacked food and soft drinks as of April 2022. Additionally, alcohol consumption is generally declining as consumers are becoming more health-conscious, exemplified by the 30% growth in production of zero or low-alcohol beers in the last two years.

THREATS FROM DELIVERY & SUPERMARKETS

However, with business experiencing extremely difficult time, longerterm more will be needed to keep the beer flowing, says the British Beer and Pub Association

The report also highlights the threats the sector, with demand from takeaway and fast-food restaurants is expected to grow in 2022-23, fuelled by busier consumer lifestyles, heavier workloads, and changes in preferences to favour eating and drinking at home.

Speaking Ahead of England’s Quarter Final match against France, Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “This match’s Saturday-night slot will hopefully deliver good trade for pubs, with people able to head to their local early to secure a spot and cheer on the Three Lions. The World Cup has been providing a boost to beer sales and if England manage to see off France this will hopefully continue.

Furthermore, industry revenue is expected to be constrained by strong price competition from value supermarkets selling low-cost alcohol. The possibility of a long-term recession and rising costs continue to be a key threat to the sector, with customers being less likely to go to pubs and bars and more likely to consume food and beverages at home for a lower price.

“Pubs need this as they continue to weather what was already set to be a difficult winter, with rising energy costs and the cost of living crisis and their outlook further dampened by news of rail strikes over the usually busy festive period.

“Whilst the tournament won’t be able to make up for an extremely difficult trading environment, we’re hoping it will at least provide some short-term uplift to the industry and continue to lift the spirits of the nation.”

STEADY GROWTH IN THE COMING YEARS The sector can look forward to increasingly steady growth in the coming years according to the report, “Positive Sector Predictions” reveal that pubs and bars industry is expected to experience steady growth with revenues forecast to grow at a CAGR of 2.2% over the 5 years through 2027-28, reaching £22.3 billion; although growth may be slowed by the possible recession in the medium term. Pubs and bars which offer food and ‘premium’ alcohol options are expected to perform particularly well during this period.

SECTOR “GOING THROUGH A PERIOD OF CHANGE” Notwithstanding the above, the industry is, Gerald Edelman’s report says “going through a period of change in response to evolving consumer tastes and preferences, which are shifting towards healthier options, such as low and zero alcohol, and ‘premium’ options, such as craft beers and premium lagers. “ With the average craft beer costing 20% more than a standard pint of beer in the UK, this is expected to be a highly lucrative trend for operators that diversify their menus to include these options. Recent economic developments such as rising household costs and energy bills are expected to put further strain on the industry with an increasing number of customers choosing to cut back on nonessential spending.

CONSUMERS INCREASINGLY HEALTH CONSCIOUS The report also highlights how the sector has embraced “market Trends” as consumers become increasingly health conscious, leading to the expansion of pub and bar menus to incorporate vegetarian, vegan, and gluten free options.

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Another report, by industry insight specialists CGA and Wireless Social revealed that Pubs, restaurants and bars have already made a good start to the festive season, particularly in Britain’s major cities.

as ever to eat and drink out, but with so many challenges not of their own making, some city-centre businesses face a make-or-break Christmas.”

DISHWASHERS • GLASSWASHERS • REFRIGERATION

(CONTINUED FROM FRONT COVER)

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CLH News

Dec 22/Jan 23

Food for Thought as Omne Research Reveals Consumers Still Hungry for New Eating Experiences alty and boosting a venue’s reputation – as 42% of consumers will recommend sustainable venues to family and friends.2

Omne Agency has unveiled its Unchartered Waters report, detailing the ongoing pressures facing food and hospitality operators and brand-new consumer research – and the opportunities to drive growth through consumer’s hunger for new experiences.

#3 A LITTLE GOES A LONG WAY Experience is everything in hospitality. Consumers notice when venue’s put in extra effort.

Leading foodservice agency Omne’s report finds that 79% of operators are ‘concerned’ or ‘very concerned’ about the cost-of-living crisis. Food inflation is up 18.8% YoY (up from 15% in August) and soaring energy and labour costs combined with rising staff pay (+10% over the last twelve months) has added heat to the kitchen.

64% of consumers agree that being able to try new food items enhances their overall going out experience – and 91% consumers describe having new or different food choices as “more important” to the overall eating experience compared to last year.

In contrast to these pressures, Unchartered Waters focuses on opportunity and the importance of the new.

#4 ENHANCING THE VALUE FOR EXPERIENCE Experience amplifies the value of the products. And Omne’s research shows that it is also a key driver of loyalty and repeat visits – with 67% of business leaders ranking experience as second only to service as the most influential driver of consumer visits in 2022.

The report shows that 39% of consumers have not visited a new hospitality venue in the last year. However, there is still a clear hunger for ‘new’ compared to 2021 – as 62% of consumers are now more likely to try a new dish when out.1.

In the full report, Omne reveals five key actions that food and hospitality operators can implement to fit in with consumer’s mid-crisis desire for new:

#1 QUALITY IS KEY When consumers are offered a choice between a cheaper meal that is greater value for money or a more expensive meal that is better quality, over two thirds (65%) opt for the latter.

Quality and value for money are intertwined in the minds of consumers. 44% of consumers define value for money as “something which is good quality” – whereas only 13% define it as “the cheaper option”.

Premiumisation is an effective way for operators to tap into this attitudinal shift.

#2 DEMONSTRATE ETHICAL AND SUSTAINABLE THINKING Sustainability is rising up the agenda for modern consumers. Omne’s research reveals that 79% of consumers agree, or strongly agree, that a venue’s sustainable practices have become more important than a year ago.

Sustainability is a tangible driver of business growth. Visible sustainable practices pay dividends in driving loy-

#5 ESTABLISHING INNOVATIVE COLLABORATION WITH SUPPLIERS Supply chain issues and rising costs are increasing the pressure on venues. Omne’s data shows that 53% of venues are considering working with fewer suppliers or rationalising their supply bases.

When asked how suppliers could help food and drink operators, the answer was overwhelmingly through competitive pricing (74% of all respondents) – with this figure rising 10% YoY. The full report details the most decisive pillars of a Supplier-Operator relationship – and explores how operators can grow more lucrative relationships in the face of rising costs.

Anna Massey, Strategy Director at Omne, said “These are challenging times for food and hospitality businesses. But as this report shows, when the market changes, new opportunities for growth emerge. And there is a clear opening for the businesses who focus on consumer’s growing desire for ‘new’. New menu options, new experiences – and a renewed approach to sustainability.”

To access the full insights, contact Charli Garner, Director of Hospitality Brands, at charli.garner@omne.agency

Nearly Two In Three Restaurants Are Missing Booking Opportunities Enabled By Social Media As the cost-of-living crisis continues to dampen consumer confidence and spending in the hospitality sector, new research from SevenRooms reveals almost two-thirds (58%) of restaurants are missing out on an opportunity to maximise the power of social media to capture crucial bookings – particularly from younger diners.

Social media has become a key driver of restaurant inspiration - a quarter (24%) of consumers would be more likely to visit a restaurant if it had gone ‘viral’, and this figure almost doubles to 47% for Gen Z diners. The ‘Making Booking Social’ study of 2,012 UK consumers aged 16+ looks at the opportunity to turn social media from a resource for restaurant discovery into a powerhouse for bookings.

Going viral on social media can change the game for restaurants – particularly with video content on newer platforms like TikTok gaining potentially hundreds of thousands, or even millions, of views: • Almost half of socially-savvy Gen Z (49%) have visited a venue just because it had gained fame on social media • More than 1 in 5 Brits (21%) and 38% of Gen Z would spend more in a

restaurant if it had gone viral • More than one-third of Gen Z (36%) have visited a restaurant just so they could post about it on their own social accounts • Plus, this generation will go to great lengths to visit these destinations, with 92% willing to travel to visit a social media famous venue Crucially, however, the study found that for Gen Z, making the decision to visit the hottest new restaurant they spot on socials depends on whether they can book there and then: Over half (56%) say they find restaurants they want to visit on social media, but don't get around to making a booking Almost 2 in 3 (58%) Gen Z Brits say they’d be more likely to book a restaurant they found on social media if they could reserve directly on the platform Booking data from the guest experience and retention platform reveals that while reservations through social media platforms have increased in recent years, the figure is still extremely low. According to SevenRooms’ research, almost two-thirds of the UK’s top restaurants don’t take any direct bookings through channels such as Instagram, Facebook and TikTok2.

For restaurants, this is as easy as enabling a ‘Reserve’ button on their Instagram or Facebook page – when linked through to a direct booking platform, reservations can be set up and taken through social media in a matter of minutes.

And the chance for restaurants to capture the always-online Gen Z audience is seemingly too good to miss. With an average of £68.02 spent per week in restaurants, pubs and bars, they are spending 68% more than the average consumer3. Given there are an estimated 12.6 million Gen Zs in the UK, the generation is worth a huge £857 million a week3 to the hospitality sector – if it is capitalised upon.

Danilo Mangano, Managing Director, International at SevenRooms, comments: “Following a turbulent time, and especially as we approach the crucial festive period, restaurants must do all they can to capture diners. From longstanding platforms like Facebook and Instagram to newer players like TikTok and BeReal, social media is an integral part of restaurant marketing to build both brand awareness and loyalty with diners, particularly with the highly-valuable younger generation.

Fundamentally, however, social media should not just be a vanity exercise; it should be leveraged to increase bookings wherever possible.

“Reserve” or “Book Now” buttons via Instagram and Facebook through platforms like SevenRooms should be prominently featured on profiles, allowing followers to make reservations without ever leaving an app. In addition, operators who leverage a direct reservations solution are able to capture valuable guest data — including email and phone number — that helps them grow their guest database automatically. When used to its fullest capability, social media can drive more reservations, more orders and ultimately more revenue for any hospitality operator.”

How to Cut Water Use, Bills and CO2 in One Simple Step Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on every three urinals operated, simply by switching to waterless technology.

The Vortex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solution on the market.

These findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memory, leading to water shortages, and drought measures across the UK.

Utilising an eco-friendly bio-block enzyme ring and integrated bio-tablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral - a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes.

The savings are possible with the installation of Smarti Environmental’s ecofriendly waterless Vortex triple seal valve (TSV), which has been designed to cut urinal running bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals.

Ending the need for water, the eco-friendly, retro-fit Vortex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by flushing urinals, which have been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid-19, influenza and norovirus.

With the ability to be fitted in under a day, Smarti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the minimum of fuss, enabling hospitality businesses to function even during periods of water shortages.

Visit https://smartilimited.com/ or call 01392 311 202 for a no obligation washroom survey and quote.

8 in 10 Hospitality Small Businesses Taking Action to Strengthen for the Year Ahead Dec 22/Jan 23

With the Office for Budget Responsibility forecasting that the UK economy will be in recession until the third quarter of 2023, new research from Novuna Business Finance has found that the prospect of stormy seas ahead in the coming year is prompting eight in 10 small businesses to take fortifying action.

The research tracked responses of over 1,200 small business owners and senior decision-makers across their country every year since 2019. It found that not only has this proportion taking actions to strengthen their business increased this winter (+4% year on year), but the measures being taken have become increasingly defensive.

This contrasted significantly with the more confident, spend-related actions in previous years.

FOCUS ON COST REDUCTION Looking at cost reduction steps, the results showed that the proportion of businesses focused on reducing fixed costs reached a four-year high, with just over a quarter (26%) looking to action this. This was an increase of 9% year-on-year, and +7% compared with pre-pandemic levels. Similar increases were seen this year in the proportion looking at budget planning (17%, up from 11% in both 2021 and 2019), and the proportion looking for back-office efficiencies/streamlining (10% up from 6% in both 2021 and 2019).

SPEND ACTIVITIES TAKE A BACK SEAT Meanwhile, looking at measures that involved active spending, the picture appeared quite different to both last year and in pre-pandemic times. While taking efforts to increase new business and sales remained the most common measure been taken to bolster these enterprises, the proportion looking to do this (29%) was down 3% on last year and -9% on pre-pandemic levels. Similarly, the proportion looking to offer new service lines and products fell to 18% (down 4% year-on-year and -6% lower than 2019).

The proportions also fell when it came to investing more money in marketing (12% -1% on 2021, and -4% on 2019), increasing advertising spend (12%, -1% on 2021 and -5% on 2019), and improving the digital capabilities of the business (8%, flat on 2021 but -3% lower than in 2019). In addition, the proportion looking to build up their financial reserves was at a four-year low of 17%.

PRECAUTIONARY MEASURES MOST LIKELY IN HOSPITALITY SECTOR In the hospitality sector in particular, some of the differences became more pronounced still, with large

CLH News

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swings in the proportions prioritising cost-cutting instead of active investment.

Here, the proportion of businesses looking to reduce fixed costs increase 10% year-on-year to 35%, and 9% since pre-pandemic levels. The proportion looking to invest in new business was far below the national average of 29%, with only 22% viewing this as a priority for the next few months. Those looking to increase brand awareness with advertising fell 14% from pre-pandemic levels to 16% (-4% on 2021), along with the number of small businesses looking to train and hire junior staff (-9% since 2019).

Jo Morris, Head of Insight at Novuna Business Finance comments: “Rising inflation, record-high energy costs, and a sustained and prolonged period of uncertainty is contributing to unprecedented levels of pressure for small business owners. Many are currently taking hits to buffer customers and clients, absorbing increased production and energy costs in the hope price rises will settle at some point. Understandably, within this context, the desire by business owners to strengthen their businesses will increase. What is interesting is the impact of not just this period, but the culmination of the last four to five years, is prompting a switch to the back foot comparatively with the outlook pre-pandemic.

ACTIONS SMALL BUSINESSES ARE TAKING TO STRENGTHEN THEIR BUSINESSES IN THE COMING YEAR

Q4'19

Q4'21

Q4'22

PreYOY (+/- pandemic ) (+/-)

Increasing new business income/ sales

38%

30%

29%

-1%

-9%

Reducing fixed costs

20%

18%

26%

+9%

+7%

Encouraging staff to attend training courses/ E-learning Planning ahead with business budgeting

10% 15%

7% 11%

6% 17%

-1% +6%

-4% +2%

Expanding into new geographical markets Diversifying the business, offering new service lines/ products Investing more time/ money to improve the digital the capabilities of the business Hiring young people that we can train and develop

10%

8%

7%

-1%

-2%

24%

15%

18%

+3%

-6%

11%

7%

8%

0%

-3%

11%

9%

7%

-2%

-4%

Streamlining our back office Reviewing and looking for efficiencies in our back office (e.g. administration staff, IT staff etc.)

7%

4%

7%

+3%

0%

10%

6%

10%

+4%

0%

Advertising online to increase awareness or sales

17%

13%

12%

-1%

-5%

9%

5%

6%

1%

-2%

16%

13%

12%

-1%

-4%

Implementing new digital apps and software Invest more money in marketing the business to raise awareness of our brand and services Making senior hires, bringing in people with specialist skills/ experience

6%

9%

5%

-4%

0%

21%

18%

17%

-1%

-3%

Actively reaching out for professional/ finance advice

3%

3%

4%

+1%

+1%

Sharing the overall business plan with the broader team so, we are all working towards the same goal

7%

6%

7%

+1%

0%

Spending time investing in the people that already work at the company

15%

12%

11%

-1%

-4%

5%

3%

4%

+1%

-1%

11% 5%

9% 6%

11% 3%

+2% -3%

-1% -1%

Building up financial reserves

Adapting our financial forecasts to allow for seasonal highs and lows Having more contingency plans in the event of prolonged market uncertainty Other

Don't know 4% 6% 6% 0% +2% “For every small business in the next Not applicable - My business is not 18-24 months there will be extreme planning to prioritise anything in particular to make our business stronger 19% 25% 21% challenges that will require difficult and important decisions to be made by their leaders. It has never been more important to have a plan that can chart a course through the storm, and well beyond, to inform immediate decisions as they arise.”

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CLH News

Dec 22/Jan 23

Hospitality and Leisure: Survival of the Staffed

By Chris Maloney, partner and head of hospitality and leisure at accountancy firm, Menzies LLP (www.menzies.co.uk)

It is no secret that the hospitality and leisure (H&L) industry has faced unprecedented challenges in recent years. From forced closures due to pandemic-related restrictions, to staff shortages and soaring energy bills, it is little wonder that some operators are struggling to cope.

The largest challenge facing the industry is that of recruiting and retaining staff. A report by accountancy firm, Menzies LLP, has revealed that a lack of skilled workers from baristas to hotel managers and chefs is holding the industry back, and with staff beginning to look elsewhere for more rewarding work as the cost-of-living crisis hits, businesses in the sector are struggling to remain viable. In fact, a hospitality and leisure thinktank, led by Menzies, found that most hospitality employers said that they had been forced to close due to staffing issues, and some felt that wage inflation was also a particular issue.

With 1.288 million unfilled roles within the H&L sector, according to

data from the ONS, reported in UKHospitality’s Workforce Strategy, it is little wonder that employers are facing significant staffing and recruitment challenges. However, with some innovative thinking around building a brand and implementing a structure that supports staff in a rewarding long-term career, businesses could reverse their situation to become an employer of choice.

To succeed in attracting staff in a climate of low unemployment, employers need to put together a compelling and competitive offer, seeking to implement changes both internally and externally as they do so. For example, with many candidates looking for work that empowers them and allows them to have a positive effect on the world around them, employers need to create career paths with this in mind; adapting practices and developing a brand with a social purpose.

nally anticipated. With the right support from their employer, these newcomers can flourish and stay to pursue their careers.

Additionally, changes to immigration policy in both 2021 and 2022 now allow employers to recruit skilled workers from overseas. Whilst the UK may be facing a shortage of staff, the world is made up of people who are willing to work, and there are a number of routes available to employers to engage with them. For example, the Youth Mobility Scheme visa allows young people between 18-30 years from participating countries to live and work in the UK for up to 24 months. In addition, as part of the Australia-United Kingdom Free Trade Agreement, there are pathways for workers from Australia to live and work in the UK for a set time period.

Potential applicants are looking to work with businesses that not only understand the world around them, but the experience of being an employee within the H&L sector. This can also help to retain employees, as employers seek to understand how they compare to others in the sector. Listening to the workforce and acting on appropriate feedback is one way to ensure that recruits find their new roles motivating and skilled staff feel respected and valued.

Finally, it is well worth considering internal practices, such as the approach to staff development, internships and partnering with local colleges and universities, which may provide hospitality courses.

Implementing a robust training and development programme will also act as a draw for candidates from all walks of life. Careful career structuring, combined with a sensible approach to pay that allows the business to remain viable, could help employers to build a strong reputation within the industry, attracting and retaining workers over time.

Employers should also be aware of external processes that could help to attract and retain staff. These can be as simple as considering the business’ hiring strategy and reaching out to new employment pools, perhaps to candidates who will require a little more training than origi-

In the face of unprecedented challenges and disruption, attracting and retaining the right staff, in the right roles, is a key ingredient for success.

Employers should examine their businesses both internally and externally and focus on building a brand with staying power.

Christmas Rush & World Cup Bring Hospitality Sales Boost ness throughout the later stages of the tournament. Whether it’s offering pre-booked VIP seating, discounts on food for large groups, or providing drinks packages during the game, its important venues offer value for money to the predicted 6.2 million customers who are planning to brave the cold and watch matches from outside of their homes.”

Pubs, restaurants and bars have made a good start to the festive season particularly in Britain’s major cities, with England’s progression in the World Cup adding a further boost, however, but high inflation and rail strikes continue to make trading conditions very challenging.

The new ‘Top Cities’ report, compiled by hospitality research experts CGA by NielsenIQ and connectivity solutions provider Wireless Social—shows sales in the four weeks to 19 November were ahead of the same period in 2019 in eight of Britain’s 10 most populous cities.

Across the 10 cities, sales growth totalled around 4%, in line with the Coffer CGA Business Tracker which shows like-for-like sales +5% higher versus 2019 levels. Six of the 10 cities also recorded an increase in device log-ins—likely driven by the start of the festive season—but a promising sign that city-centre footfall is beginning to return to preCOVID-19 patterns in most cities.

However, the soaring price of energy, food and other costs is putting both hospitality businesses’ margins and consumers’ spending under severe strain. With Britain’s rate of inflation reaching 11% in October, most operators’ city-centre sales are still well behind the levels of both 2021 and 2019.

The ’Top Cities’ report combines CGA’s sales data with Wireless Social’s check-in statistics to provide a ‘vibrancy’ ranking of the top 10 cities. Manchester tops the list for the third time in a row, with doubledigit sales growth. It finished ahead of Glasgow and Birmingham, which features in the top three for the fifth successive period. At the other end of the rankings London is bottom for the fourth period in a row, though sales and check-ins here continued to move closer to preCOVID levels.

CGA client director Chris Jeffrey said: “Restaurants, pubs and bars have steadily built back from COVID-19 turmoil over the course of 2022, and these latest figures are encouraging for the key festive season. The World Cup, Christmas markets and parties should all deliver good footfall and spending, but the costs crisis and prospect of more rail strikes cast a shadow over the crucial final weeks of the year.

Consumers are as keen as ever to eat and drink out, but with so many challenges not of their own making, some city-centre businesses face a make-or-break Christmas.”

Julian Ross, founder and CEO of Wireless Social, said: “There is continued appetite from consumers to go out and visit their favourite hospitality venues, which we’re seeing in this latest report. The much-needed footfall and trading boost on the back of the World Cup and the festive season is extremely welcome indeed. However, the industry is still fraught with challenges, not least by the threat of the rail strike action and the cost-of-doing-business crisis, and the new year ahead is going to be very tough for the sector as it continues on the path to recovery.”

£98 MILLION HOSPITALITY WORLD CUP BOOST

THE SERIES OF ‘TOP CITIES:

in an additional boost, England’s progression to the World Cup Quarter-Final stage is predicted to bring in a combined £281 million for retail and hospitality venues across the nation, according to a new report.

Vibrancy Ranking’ reports is based on a combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log-ins. It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out.

The World Cup 2022 Spending Report1 by VoucherCodes.co.uk predicts that 27.7 million consumers will watch the World Cup during the Quarter-Final stage, from their homes, pubs, bars and restaurants.

Hospitality sales are predicted to hit £98 million as 6.4 million fans prepare to head out and watch the quarter-final stage from their local hospitality venue. It’s expected that pubs, bars and restaurants will sell 16.3 million pints as the final eight teams fight for a place in the semifinal stage – a 44% increase on the number of pints poured during the Round-of-16 games (11.3 million).

Maureen McDonagh, SVP International and Managing Director at VoucherCodes.co.uk, commented: “2022 has been a tough year for the hospitality sector, as consumers continue monitoring their spending amidst the cost-of-living crisis. However, it’s encouraging for pubs, bars, and restaurants to see fans are still getting behind The Three Lions while spending responsibly.

“There are plenty of ways hospitality venues can drum up further busi-

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the four weeks to 19 November 2022. Numbers in brackets indicate position for the previous four-week period.

1 Manchester (1) 2 Glasgow (3) 3 Birmingham (2) 4 Edinburgh (6) 5 Bristol (5) 6 Leicester (4) 7 Liverpool (9) 8 Sheffield (8) 9 Leeds (7) 10 London (10)

Sustainability, Cobotics and Hygiene Habits

The Cleaning Show returns to London to highlight the latest trends and technologies transforming the cleaning industry The Cleaning Show 2023 returns to ExCeL, London, from 14-16 March 2023 to demonstrate the very latest advancements in cleaning technologies and provide unmissable learning and sourcing opportunities for the cleaning and hygiene sector, which together with the waste industry is one of the biggest sectors in the UK, worth nearly £59bn and employing 1.47m people.

The show, organised by the British Cleaning Council and Quartz Business Media, is set to attract more than 100 cleaning suppliers, with the likes of Jangro, Numatic, Makita UK, Karcher UK, Nilfisk and SC Johnson Professional among those confirmed to exhibit. And, with more than 7,000 senior cleaning professionals set to attend from across the contract cleaning, facilities management (FM), healthcare, hospitality, retail and public services sectors, it is no surprise that the event has become the largest and longest running exhibition in the UK dedicated to cleaning, hygiene and facilities management.

A CHANCE TO LEARN FROM INDUSTRY EXPERTS Alongside a growing list of Europe’s leading cleaning suppliers confirmed to showcase their latest technologies and innovations on the show floor, The Cleaning Show Conference will also return. Welcoming the industry’s leading experts, the conference will offer a place to discuss and debate the big issues affecting the sector. A full programme of speakers and topics will be announced in the coming weeks.

Also returning after a successful debut in 2021, the Cleaning & Support Services Association will once again host the CSSA Innovation Showcase. The dedicated pavilion is designed to highlight and celebrate the industry’s most innovative cleaning products, services and initiatives. Among the big trends anticipated to take the spotlight, the theme of sustainability will return to help operators minimise their impact on the planet. Cobotics and the evolution of robotic technology to support the cleaning process and tackle the ongoing resources challenge will also play a key role alongside healthy buildings, where the Internet of Things (IoT) enabled dynamic resource applications will transform operations.

With a focus on creating the Future of Cleaning, businesses and organisations operating throughout the industry can enter their innovations via the CSSA website by 30 November 2022. Prior to The Cleaning Show, the CSSA will hold an Innovator's Pitch with a panel of leading industry experts who will review and interview all entrants and select those to be exhibited at the Innovation Showcase itself. For further information on submitting an entry, visit https://www.cssa-uk.co.uk/.

Registration for The Cleaning Show 2023 will open on 1st November 2022. To register your interest to attend and find out more about this year’s event, visit https://cleaningshow.co.uk/london/

4 in 5 Bars Plan to Increase Ranging of No and Low Alcohol Drinks in 2023 Dec 22/Jan 23

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More than four in five bars plan to increase their ranges of no and low alcohol drinks in 2023 to capitalise on consumers’ interest in healthier drinking, new research shows.

• Price… Bartenders think a no/low alcohol spirit and mixer should cost an

The ‘Leading the Way in No/Low Spirits’ report, produced by hospitality research experts CGA by NielsenIQ and leading non-alcoholic spirits brand CROSSIP, reveals a wide variety of insights to help bars and suppliers achieve more growth in 2023. Its exclusive survey of bar professionals indicates that two thirds (67%) have increased their no and low alcohol offering in the past 12 months, and even more (82%) will do so over the next 12 months.

alcohol category is currently the most innovative part of the drinks market

Nearly nine in ten (88%) bars now offer no or low alcohol drinks, the survey shows—and a significant proportion (75%) of team members consume these drinks personally. Two in five (41%) professionals think no/low spirits will see the fastest growth in the next five years, putting it well clear of other categories like beer (24%) and wine (23%).

The report from CGA and CROSSIP also highlights the many benefits to bars of a good range of no and low alcohol spirits—especially for the growing number of drinkers who want to moderate their intake. Four in five (80%) bar staff agree that their primary target for no and low alcohol drinks are those who are not teetotal, and a similar number (78%) think the category adds new occasions to people’s drinking habits, rather than replacing current ones.

The report offers insights into more aspects of the no and low alcohol drinks market, including:

average of £6.62—compared to £7.45 for an alcoholic version

• Innovation… Nearly a third (30%) of bar professionals think the no/low • Training… Bar staff who have received training have significantly higher knowledge and confidence in the no/low category.

CROSSIP founder Carl Anthony Brown said: “It’s clear from this report that bars are rapidly expanding and improving their no and low alcohol menus. The days of a single alcohol-free beer in the fridge or spirit on the back bar are long gone, and no/low options now stand toe-to-toe with their alcoholic counterparts in the range and variety they offer. Bartenders are the true purveyors of new trends in the industry, and we at CROSSIP are proud to be supporting them with this research.”

Dave Lancaster, client director at CGA, said: “Bar professionals are helping to make the no and low alcohol category one of the most dynamic parts of Britain’s drinking-out market. Alongside consumers’ rising awareness of the range of quality of drinks that are available, it puts this segment in prime position for more success throughout 2023. Understanding consumers’ needs, optimising range and innovating in flavours and serves will all boost bars in what is set to be another tough and competitive year.”

The ‘Leading the Way in No/Low Spirits’ report from CGA and CROSSIP is available to download in full and for free at https://cgastrategy.com/leading-the-way-in-no-low-spirits/

Price of Pint Could Reach £20 Warns CAMRA The price of a pint may reach a staggering £20 or we could see a wave of pub closures if the government’s energy support will is not extended to the hospitality sector.

Responding to research published by Frontier Economics (on behalf of the British Beer and Pub Association) which concludes that pubs and breweries will be forced to close their businesses if they do not receive help with energy bills beyond April 2023, Chairman of the Campaign for Real Ale Nik Antona said: “This report clearly shows just how the perfect storm of rising costs, soaring energy bills and customers tightening their belts is putting the future of the UK’s beloved locals – and the breweries that serve them – at risk.

“Without help, pubs will be operating at a 20% loss which is frankly unsustainable. Pubs, clubs, breweries and cider producers are in an impossible position. If the Government doesn’t extend support with energy costs when the current scheme finishes in April next year, we expect to see massive price hikes or pub closures to stem the costs.

“Just this weekend we have seen even more small brewers shutting up shop. This has devastating effects on consumer choice. Pubs are cornerstones of our communities, bringing people together and helping to tackle loneliness and social isolation. We can’t risk thousands of our locals closing for good because they can’t afford to pay their energy bills.

“That’s why CAMRA is calling on the Government to commit – now – to extending energy bill support for hospitality businesses beyond April to save our locals.”

Dec 22/Jan 23

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Energy Costs Set to Sink UK Pubs and Brewers, New Data Shows Pubs and breweries will face major financial losses, make no profit and many will be forced to shut up shop if the energy bill relief scheme is not extended for them beyond 31st March 2023, new research has shown.

In a new report by Frontier Economics, produced for the British Beer and Pub Association, calculations showed energy bills returning to their regular rate post-March would put pubs and brewers at a loss of 20% on average.

The report showed energy costs were currently the biggest threat to their viability, and would be even more lethal when the relief scheme ended in April. This was on top of cost inflation across other parts of their businesses food and drink, to key commodities and wages were contributing to profit margins being erased.

Based on an extensive analysis of industry reports, accounts and interviews with pub operators and brewers as well as a full review of the wider economic context from August to October 2022, the report noted how businesses had already made changes to mitigate against cost inflation where possible; from changing menu options to reducing opening hours. It flagged that energy costs were still hitting businesses hard and rises post-March simply could not be guarded against and would be crippling.

In addition to illustrating the immense pressures facing the brewing and pub industry, the report – produced in advance of the Autumn Statement – lays out different routes for intervention from Government to save businesses from closure, from extending the energy support package to reform of the business rates system.

Tim Black, Associate Director in Frontier Economics’ retail and consumer team said: “Recent economic shocks of Covid, Brexit and the war in Ukraine have put sustained pressure on businesses. Our analysis shows the pub & brewery sector is facing a combination of surging costs – primarily energy, but also raw materials and wages – and falling demand, as consumers reduce their spending in the face of severe cost of living pressures.

well and so we’re being squeezed at both ends. We’ve even started offering free food to encourage customers to come in and buy drinks.

While there are different impacts across businesses and uncertainty on the outlook, the underlying economics of the sector makes absorbing these shocks incredibly difficult – and some firms will struggle to survive.”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “A long-term guarantee that energy costs and contracts will be fair and reasonable come the Spring cannot come soon enough for our pubs and brewers. They are planning now for the months ahead and need assurance that bills won’t rocket and completely wipe out profits.

Aside from the report, individual pubs and breweries across the country have also reported cases of poor practice and profiteering by energy suppliers in recent months. Some suppliers have sought to make money outside the restriction of the cap through increasing prices on other parts of bills or cancelling contracts at short notice, in some cases businesses have struggled to find suppliers because they have been deemed to be ‘too vulnerable’ as businesses.

Gemma Gardener who runs The York Hotel, a pub with rooms in Morecambe: “Not only have our energy bills extortionate, but our supplier has also added on extra unexpected charges outside of our standard rates as well, from a £2k installation fee to doubling our daily hire charge unexpectedly.

“We have tried to switch suppliers but been rejected, and the only reason we’re able to keep going is because our pub company is helping us through. We’re struggling with our bills but so are our customers as

“Not knowing what we’ll be charged month on month is incredibly scary, this isn’t only our business but our home as well but we’re at the mercy of our energy suppliers. If it’s this bad now I dread to think what it will be like when the energy relief scheme ends come April.”

“This report demonstrates the unique position our sector finds itself in, vulnerable to cost inflation across the entirety of its supply chain and acutely conscious of declining consumer confidence and wanting to avoid increasing prices for struggling customers. It shows how we have tried to remain resilient but that there are simply no further means for brewers and publicans to absorb costs.

“We are urging the Government to take seriously consider the impact rocketing energy costs will have not just on the businesses that have to pay them, but the communities they are embedded in and serve across the entirety of the UK. These figures paint a stark, very grim picture of what is to come if our sector does not make the cut for extra support come the 1st of April.”

Train Strikes Set to Cost Sector Workers £15m in Lost “Festive Tips” UK hospitality staff could stand to lose out on £15M in tips due to train strikes scheduled in December, according to data from tipping platform Tipjar.

devastating for those businesses (and their staff) who are hanging on a financial thread.

According to Tipjar hospitality staff saw an average loss of 17% in tips for hospitality staff on recent train strike days throughout October and November.

The trade union representing train workers is planning industrial action on 13, 14, 16, 17 and 24 – 27 December, as well as 3 and 4 January, and 6 and 7 January. As a result, the hospitality industry is due to lose over £1.5bn in sales during what is meant to be the busiest weeks of the year, according to UKHospitality.

This loss will be equivalent to roughly -£15M loss in tips in December alone, as the national tipping market is worth £3bn a year.

The impact that that extra £35/£40 has on those that are more vulnerable in our industry is huge. It could be the difference in someone being able to feed their families, or giving their kids presents at Christmas.

There has been a lot of reporting on the impact of cancellations, refunds, and sales – but very little on the impact it has on those with boots on the ground in the industry, at a time when cost-of-living is at the highest it’s been in 41 years.

Tipjar said “While we align with workers speaking to improve pay and conditions, our job is to represent some of the lowest-paid workers whose income is directly related to footfall in their pubs and restaurants.

This strike action could have a devastating effect on hospitality workers.”

Arguably the busiest week of the year for the industry, and the first year since covid with no restrictions – this industrial action could, Tipjar say, be

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Next Step in Keeping Business Costs Down Digitising the Supplier Order Process with Choco 10

CLH News

Dec 22/Jan 23

By Alex Kiely, General Manager of Choco UK (https://choco.com/uk/)

process, replacing the ‘gut feel, phone and paper list’ system. All available products are shown on the interface in real time, giving chefs the confidence that in a few clicks they can know exactly what products they are ordering and at what cost. This is hugely important, with inflation soaring and food costs changing on a daily basis, the platform provides transparency to chefs for accurate budgeting.

Food waste on the restaurant and supplier side is also adding to economic worries, and it is also leading to more of a focus on creating more sustainable environments. Currently 30-40% of food produced goes to waste each year and nearly three-quarters of that waste happens in the supply chain before consumers are involved. Waste is the third-largest driver of climate change. If food waste were a country, it would be the third largest in carbon dioxide emissions on the planet.

The UK food industry has a real appetite for tech. It’s adventurous.

Many of us know that digitising our business is not optional anymore.

The margin for error with orders being exchanged on pen, paper, voicemail or WhatsApp is too high. Wrong, misheard, or misspelt orders cost money and reputations. If anybody has been watching The Bear, the recent US TV drama about a top chef who takes over his brother’s neighbourhood restaurant in Chicago, you’ll have seen the repeated scenes of increasing frustration when orders are delivered in the wrong quantities.

As our industry prepares for a difficult few seasons, Choco, the industry’s No.1 global ordering platform, has launched to the UK restaurant and supplier market.

Choco can enable both suppliers and restaurants to make every possible financial and process efficiency, improving margins and strengthening the digital food chain.

Choco’s app allows suppliers to offer customers a fully digital ordering

We estimate that, when using the Choco app, restaurants are saving on average 1.27 kilos every week by reducing their ordering mistakes and saving up to two hours every week by improving their efficiency in the kitchen.

THE SUPPLIER PERSPECTIVE

London's Fitzrovia district serving a seasonal menu of modern British cuisine, uses Choco. “I’ve never come across an online food ordering platform for restaurants before, so when I was introduced to Choco I loved the concept. We’ve been using the platform for a few months now and it’s truly transformed the way we do things.

99% of our suppliers use the platform. We can see in real time what is available, and we can select exactly what we want any time of the day. It not only saves me approximately 20 minutes at the end of each service, but it also cuts out the human error, so I now get exactly what I ordered.

Previously, when done by phone, I could be waiting around to speak to someone, then I could read something out wrong or the supplier could have noted it down wrong so with Choco, we both know exactly where we stand so it’s a more seamless, efficient experience.”

Find out more about him and Choco UK at https://choco.com/us/stories/life-at-choco/london-launch https://choco.com/uk/ contact@choco.com

Shaun Henderson, founder of Henderson Seafood, the Brixham-based, sustainable and ethically sourced fish supplier to the restaurant industry is using Choco. “We use it as a platform for our customers to buy online from us. We typically take 50 orders a day. WhatsApp or phone can be prone to human error, but Choco eliminates that. It saves time for our customers as they simply tick box what they want, the order comes through to us, we process it, and the invoice is automated, saving us even more time. Onboarding has been quicker than ever imagined and we were up and running within two weeks - two thirds of our orders are already coming through Choco. Customers have really taken to it.

Choco has really changed the way we do things, and we couldn’t be happier.”

THE CHEF’S EXPERIENCE Chris Bassett, Head Chef at Portland, a Michelin starred restaurant in

UKHospitality Launches Guide to Recruiting ‘Untapped Potential’ of over-50’s As hospitality continues to face staffing challenges, UKHospitality’s new guide shows businesses how they can adapt their recruitment practices and engage with the over-50’s in the job market.

lenges, it’s essential that businesses do all they can to appeal to everyone in the job markets.

People over 50 years old have been historically underrepresented in hospitality businesses and with an additional 1 million workers over the age of 50 in the UK workforce by 2025, businesses should be ensuring their recruitment practices allow them to recruit from this pool.

“For far too long, the over-50s have been under-represented in our workforce but there is real untapped potential there to fix our workforce challenges.

The new ‘Hospitality Guide to Recruiting Workers Aged 50+’, developed by UKHospitality in partnership with the Government’s over-50s Ministerial Taskforce, highlights that:

There is so much hospitality can offer, with its flexible working hours and the social element to our sector, and we need to get this message out there.

1. Job adverts should ensure imagery is age diverse and includes older workers, use language that doesn’t deter older workers, and emphasise employer benefits that may appeal to an older worker, such as flexible working.

2. Recruitment efforts should also be targeted where older workers are more likely to see them. This includes job boards targeted at older workers, using social media platforms like Facebook and physical advertising, such as on bus stops.

3. Adaptions to the workplace need to be made to ensure workers over 50s feel valued and comfortable.

This could include adapting uniform policies, offering the opportunity to advance their skills, highlighting opportunities to progress and promoting flexible working arrangements.

UKHospitality Chief Executive Kate Nicholls said: “With hospitality continuing to deal with staffing chal-

“Greater focus on recruiting in this area of the job market can lead to greater numbers of older workers taking up the exciting career opportunities hospitality offers. These are simple steps that businesses can take but it has the potential to deliver many times over. Small changes to recruitment processes and subtle tweaks to our practices within the workplace could make a big difference.

“This guide is one of many steps UKHospitality is taking to increase our focus on this age group and what they can bring to business, and was identified as a priority area in our Workforce Strategy.

“I’m delighted we’ve been able to work with The Phoenix Group and the Government on this important document and I hope it makes a tangible difference for businesses and the new workers they recruit as a result.

Taking Steps Towards A Sustainable Future For Hospitality Businesses guide those working in the sector to net zero by 2040, it’s clear the topic of sustainability is only going to grow.

Yet, while the appointment of a chief sustainability officer might not be possible, there are other steps hospitality businesses can take today to help foster a sustainable future. One of the ways that pubs and bars off the mains gas grid can unlock significant reductions in their carbon emissions is through the transition to sustainable fuels.

UNDERSTANDING YOUR OPTIONS Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials.

With busy pubs and bars requiring a fuel source that offers increased reliability and a controllable flame for cooking, Futuria Liquid Gas can be utilised for a variety of uses, such as hot water, heating and cooking requirements. In addition, Calor’s range of storage options, including underground tanks, which can be hidden out of sight, means there’s a solution for every business.

As the drive towards net zero continues to gain pace, UK businesses are continuing to put sustainability at the heart of their operations.

Research has highlighted that almost two fifths (37%) of UK businesses have appointed a chief sustainability officer, while over half (56%) have an employee in post, whose remit includes sustainability.

And, with the UK Hospitality Association unveiling its 10 pledges to

Available in a 100% blend, bulk Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%4 compared to conventional LPG. For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, hospitality customers, while also highlighting the amount of CO2 saved.

THE FUTURE WITH CALOR As part of its commitment to offer its customers 100% sustainable energy solutions by 2040, Calor is raising awareness about off-grid energy options and encouraging hospitality businesses to make the switch to bulk Futuria Liquid Gas – helping to support pubs and bars across the UK to deliver on their sustainability goals for today and tomorrow.

To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/hospitality

Staff Shortages This Christmas for 62% of Hospitality Businesses Dec 22/Jan 23

Three quarters of operators say they are expecting a shortage of kitchen staff and 74% say they are expecting not to have enough front of house staff this Christmas. Over 60% (62%) said they were expecting a shortfall in both.

The new findings, from major sector initiative Hospitality Rising, in partnership with hospitality research consultancy KAM, highlight the ongoing challenge of recruitment and staffing within the hospitality industry – with 69% of hospitality operators noticing an increase in the number of people leaving hospitality in the last 12 months.

In response to the survey of hospitality businesses, the majority said vacancies not being filled was having a significant impact on the welfare of their current team members (79%), the quality of the customer experience (79%), as well as sales and turnover (65%).

In a bid to tackle the problem, operators are implementing a series of measures to reduce the impact on customers this Christmas, including increasing staff wages (70%) and reducing covers or adapting service times (46%). Others reported not carrying out private events such as parties over the festive period or closing for periods of time.

Mark McCulloch, founder of Hospitality Rising and Campaign Director, said: “This research brings home the stark reality of the workforce crisis in hospitality and the absolute need we have for bold and creative ways to solve it.

“By working collectively via initiatives such as Hospitality Rising, we can bring more people into our dynamic and rewarding industry and ensure that we aren’t leaving revenue on the table due to a shortage of staff. The first phase of Hospitality Rising, our

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#RiseFastWorkYoung campaign, has already proved its effectiveness – driving 17,000 applications via our dedicated jobs board in its first three weeks.

“We’ve been blown away by the support we’ve received so far, with over 300 businesses including global brands and some of the world’s most successful hospitality leaders backing our campaign.

“However, in order to keep up momentum and drive the next stage of the campaign we need more operators to come on board and more companies to pledge financial support. Hospitality is nothing without people and we are determined to work together to ensure the best and the brightest are attracted to the industry to ensure a bright future for the sector.”

Katy Moses, founder/MD of KAM says: “Customers tell us that they’re excited about the upcoming festive season and despite the cost-of-living crisis many intend to put more effort into Christmas 2022 because of the disappointment of the last two years. It’s heart breaking, albeit sadly not surprising, that staff shortages continue to limit the vitality of the Hospitality sector with customer service levels, employee engagement and sales being impacted. The research really highlights the critical role which Hospitality Rising is playing in attracting new people to the sector.”

To find out more information about Hospitality Rising or to get involved in the campaign, visit https://hospitalityrising.org/ Download the survey results here: https://kam-media.co.uk/wpcontent/uploads/2022/11/Hospitality-Rising-The-Current-State-of-Play-Oct-2022.pdf

Direct Your Anger at Rail Operators- Union Boss Tells Hospitality Leaders Mick Lynch general secretary of the train drivers union RMT has told hospitality businesses to direct their anger at rail operators for the forthcoming rail strikes.

In a letter to hospitality and retail associations, Mr Lynch said that while “you face disruption to your business at this critical time, the private rail businesses we are in dispute with will not lose a penny.”

Photo from Steve Eason (flickr)

The union is called a series of strikes scheduled to place on 13, 14, 16, 17 December as well as 3, 4, 6, 7 January, with strikes taking place during the hospitality sector’s

busiest period.

High street bosses once more urged all parties to hash out a resolution to the dispute on Tuesday, with pleas that jobs and businesses were hanging in the balance.

strikes set to hit the country this month will cost the sector £1.5 billion on strike days, similar to the level of disruption caused by the Omicron Covid-19 variant last year.

Hospitality businesses have already seen large-scale cancellations, which are unlikely to be rescheduled, and will have a devastating impact on the sector and its workforce at the most critical trading period of the year.

Just a week ago the British Beer and Pub Association, British Institute of Innkeeping, Night Time Industries Association, Mayor of the West Midlands Andy Street and the Association of Town and City Management wrote an open letter to the negotiating parties in the rail dispute stressing the urgent need for a resolution.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “The weeks leading up to Christmas are the busiest of the year for pubs, and they were looking forward to trading normally for the first time in three years, but news of these strikes have dealt a serious blow in an already critically difficult economic climate. Every day we go without a resolution is another day of damage to the industry, with cancellations being made and Christmas parties called off.

“Our industry desperately needs a boost this Christmas and so we are urging all parties to find an urgent resolution to rescue this festive

A Real Nation Of Snackers Analysis by UKHospitality has revealed that the fresh wave of rail

Snacking is a central part of British eating habits and most people snack on a daily basis.1

Importantly, crisps and savoury snacks are the No1 purchase alongside a drink and a sandwich for hospitality venues.2

Whether you offer sit-down or take-away meals, or snacks to accompany a drink, the inclusion of snacks is a must for all hospitality outlets.

Listing great tasting snacks is key, as the main reason for purchasing crisps is as a treat, so there has to be no compromise on taste. After all, a treat is a treat, it’s got to taste great!

season from ruin for our pubs.”

According to Mr Lynch, ministers have bailed operators out of strikes for a total of £318m, not giving companies any incentive to settle the disputes.

“As it is the government which is clearly prolonging this dispute with their taxpayer funded bailout for the private train companies you would clearly be justified in asking what similar steps it will be taking to compensate your businesses,” Lynch wrote.

The Rail Delivery Group said the RMT’s “rhetoric seeks to divert attention from the very real consequences of their actions” on hospitality businesses.

Train operators were presently paid a fixed fee of 0.5 per cent of costs to run services for the government, with small additional payments linked to demanding targets on punctuality, reliability and other measures, a spokesperson said.

“Even if that fee were to be removed entirely, it would not come close to funding the pay rise we want to give our people”, they said.

“Instead, we need the RMT to work with us to agree the long-overdue reforms which will unlock a fair deal, improve services and secure the industry’s long-term future.”

THE REAL DEAL REAL premium hand cooked crisps is a hospitality exclusive brand, with award winning flavours that will delight you and your customers.

The right offering of quality branded snacks can help drive more cash through your till.

REAL Hand Cooked Crisps have so much to offer your business and your customers:

REAL TIPS Display the right range of snacks and flavours to drive incremental sales.

Ensuring your snack display is well stocked will help your business take advantage of the 40% of consumers who impulse shop their snacks3.

Snack sales increase by up to 80%3 when made more visible, we know displays is key and have a range of FREE POS to meet your needs.

Snacking offers hospitality venues a rare opportunity in the challenging times ahead. History tells us that snacking increases in a recession - as it remains an affordable luxury. Upselling a pack of snacks to every customer who orders a drink is a fairly simple way to put much-needed cash in the till.

Don’t miss out on incremental impulse sales, stock REAL hand cooked hospitality-exclusive premium crisps now!

1. Mintel, UK Crisps, Savoury Snacks & Nuts Market Report 2022 2. Hospitality Snacking Research, Norstat - August 2022 3. HIM! Foodservice Research 2016 4. CGA Strategy Research - 2016/2017

Suzy Lamplugh Trust Report Reveals That 44% of Female Respondents Had Experienced Harassment Whilst Working in the Night-time Economy 14

CLH News

Dec 22/Jan 23

Everyone has the right to be safe at work. Yet a new YouGov survey conducted by the Suzy Lamplugh Trust and supported by Peoplesafe for National Personal Safety Day 2022, has found high levels of violent, aggressive, sexual and unwanted behaviours perpetrated against employees working or on their way to work in the night-time economy.

The findings show that women are more likely than men to have experienced harassment within or on their way to their workplace, with 44% of women having experienced harassment compared with 26% of men. In the majority of all reported cases of harassment (83%), the perpetrator was a man. These statistics highlight the shocking prevalence of violence against women and girls within the workplace.

No one should be a victim of violence, aggression, and harassment in the workplace. However, of the 1768 night-time economy workers surveyed, a shocking one third (34%) had experienced some form of unwanted behaviour whilst working, or on their way to work, and 15% of respondents had experienced sexual harassment (28% of women).

Based on the findings of this report, the Suzy Lamplugh Trust is making the following policy recommendations: For the government to support the Worker Protection (Amendment of Equality Act 2010) Bill that would legislate for a preventative duty and require employers to take all reasonable steps to stop workplace sexual harassment while also protecting women from sexual harassment from third parties.

The government should work with specialist services to ensure there is a national framework on tackling harassment that can be implemented within businesses. This framework would build on best practice from initiatives such as the Women’s Night Safety Charter21, including rolling out bystander training22.

Legislative change is urgently needed to ensure individuals’ right to safety within public spaces. It is imperative that the Government supports proposals to make public sexual harassment a standalone offence.

The Government should urgently ring-fence funding for women and girls’ safety on public transport across the UK, and continue funding for safer public spaces such as through the Safer Streets Fund. Transport services must provide regular, safe routes home from work, such as 24hour transport systems.

and the police to tackle these behaviours and take reports seriously. This is not good enough. We urge the government and employers to take all reasonable steps to stamp out workplace harassment via a robust legislative framework, policy and support to help shift the pervasive culture of abuse within the night-time economy. Every employee deserves to be free from violence, aggression and harassment”.

Naz Dossa, Peoplesafe CEO and BSIA Chair of the Lone Working Group, says: “A decisive, legislative response to this issue is long overdue.

We need to finally shift the dial on the importance of employee personal safety and are collectively calling on employers and government to work together to achieve a step change in how working people are protected.

Our own Peoplesafe research, commissioned earlier this year, found that harassment, in particular verbal and physical abuse, is all too common across every industry sector, with significant gender difference – 27% of male employees experience harassment, rising to 38% for female employees. This problem is clearly not confined to the night-time economy sector and the message is clear. All employers, across the board, should now very seriously consider the need to go beyond existing legal requirement and tick box compliance to provide the level of safety and peace of mind that is a basic employee right.”

Of respondents who had been harassed, 60% had never reported their experiences to their employer, commonly citing a lack of faith that action would be taken. Likewise, three quarters of respondents who had been harassed whilst working or travelling to work in the night-time economy had not reported their experiences to the police.

For employers to publish their personal safety policy. If employers do not have any policy in place, such as the one advocated for through Suzy’s Charter, they should consult with specialist organisations such as the Suzy Lamplugh Trust to introduce one.

MP Wera Hobhouse says, “Everyone has a right to feel safe in their workplace and the work that the Suzy Lamplugh Trust does to help ensure this is vital. Unfortunately, we still have a long way to go to ensure that the problem is eradicated. What is needed is a culture shift so our understanding of acceptable behaviour ensures that staff at all places of work are safe. Notably in the night-time economy, where workers are potentially more vulnerable, protections must be especially stringent.

These findings speak to the need for employers to take all reasonable steps to combat harassment within the workplace and for urgent legislative change to criminalise and prevent such unwanted behaviours both in the workplace and in public spaces.

Suky Bhaker, CEO of Suzy Lamplugh Trust, says “We are extremely concerned by the findings of our research, which demonstrate that harassment of night-time economy workers is widespread and underreported, with women being more likely to experience harassment than men. Testimonies from victims indicated a lack of faith in both employers

“My Private Members’ Bill recently passed its Second Reading in the House. It aims to prevent sexual harassment in the workplace by forcing employers to ensure that their workplaces are safe. This Bill, alongside the work of organisations like the Suzy Lamplugh Trust, I hope will start the culture shift we desperately need”.

The Government and employers should collect and publish data on the prevalence of workplace harassment, including sexual harassment, and the impact on those who experience it to support more victims.

Time to Invest in the Skills of our Nation’s Pubs and Hospitality Businesses

The British Institute of Innkeeping (BII) has written to the Prime Minister and the Chancellor, urging them to invest in our vibrant and vital sector to ensure that it can be at the heart of the economic recovery.

The letter calls on the Government to recognise the fragility of pubs, but also the opportunity they represent for growth and employment for the country going forward.

CEO of the BII, Steve Alton commented: “Times have never been tougher for our members and the wider hospitality industry, but the resilience they have shown over the past 3 years has demonstrated the immense appetite for the experience that they deliver, one that cannot be replicated anywhere else.

“Whilst they face huge challenges with rising energy costs and double-digit inflation across all areas of their businesses, they also have the power to be a key part of the economic recovery, providing thousands of jobs and career opportunities like no other sector can.

“With the right investment in these small businesses at the heart of their communities in every village, town and city, they can be a driving force for employment and rapid career growth, levelling up every area of the UK. “They have been recognised as a unique and critical part of our communities and our economy by Government throughout the pandemic, and they now need the breathing space to be allowed to begin their own recovery, to the benefit of the entire nation.”

Read the letter at https://tinyurl.com/3p9smsan

OiLChef Wins Prestigious Best Kitchen Innovation Award Congratulations to OiLChef for winning the prestigious Best Kitchen Innovation Award at the Restaurant & Takeaway Expo at the Excel in London.

Cooking oil is expensive. Would you like to save up to 50% on fryer oil purchases every month? If you do, then OiLChef is for you.

The OiLChef device is a small accessory that fits inside your Deepfryer and will double the life of your frying oil, saving you up to 50% on oil purchasing. This is not a filter!

OiLChef is virtually maintenance free, takes 3 seconds to install and only needs to be replaced every 3 years. FDA Approved technology, and winner of “Best Kitchen Innovation Award UK 2022”, the OiLChef device is virtually unbreakable and maintenance free.

The OiLChef device is now available for fish pans and can cost as little as one pound per day and guaranteed for 3 years!!

Readers of CLH News that order units in 2022 get a special £150 discount.

60 second explainer video: https://youtu.be/UMGuvCnFSHc No wires, chemicals, replacement parts and virtually unbreakable, each unit comes with a full 3-year warranty, and we give you a “try before you buy 14-day money back guarantee”!

With OiL Chef in your fryer, your food cooks quicker, becomes a little crispier, absorbs less oil and your food holds its texture for longer which is fantastic news for your delivery and kerb side pick-up!

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Spotlight On Security 16

CLH News

Dec 22/Jan 23

Hospitality venues could soon be legally required to devise and provide specific security plans for a terror attack.

Richard Winstanley at BFT Automation looks at the role of Hostile Vehicle Mitigation as part of a protective security strategy …

“The devastating Manchester Arena bombing in 2017 sparked calls for the Government to consider the responsibility of public venues in protecting their visitors in the event of a terror attack.

The Protect Duty Bill sets out to do just that and took a step closer to becoming legislation when it was included in the Queen’s Speech in 2022. While it has yet to progress through Parliament, once it passes into law venues with a capacity of more than 100 people will need to devise and provide specific security plans for a terror attack.

This will require a thorough overview of a hotel or pub’s security operations and, as hostile vehicles have become increasingly relied on by those seeking to launch an attack, it’s important to consider Hostile Vehicle Mitigation (HVM) as part of a protective security strategy.

ASSESS THE RISK The process of introducing HVM should begin with a risk assessment and some examples of what this should include are:

1. Identifying all vehicle access points This includes looking at any weak areas that may be particularly vulnerable.

2. An investigation of the local environment The surrounding roads are likely to have an impact on the threat of HVM. For example, vehicles approaching the property will need an area of ‘run up’ in order to build up speed, so if this is denied by the very nature of the road layout, the risk is reduced.

3. Parking considerations If the introduction of security barriers are likely to impact on access to parking facilities, there are measures that can be taken to address this, such as the use of automated bollards that can be lowered to allow entry.

4. The immediacy of any threat In circumstances where a venue is made aware of a clear and present threat to their premises, it’s possible to hire temporary security products while you search for a permanent solution.

These are just a few examples and manufacturers and installers of HVM solutions are well placed to support security teams in the risk assessment process if needed.

CONSIDER YOUR OPTIONS There are numerous HVM solutions which range from automatic bollards and HVM street furniture to static columns and temporary barriers.

If rammed by a truck travelling at speed, conventional barriers may slow the vehicle, but could still be displaced beyond the point of impact and strike anyone in the immediate vicinity. The simplest and most versatile solution is to install certified anti-terrorism bollards, either fixed or retractable, which offer protection without impeding on the movement of pedestrians and cyclists.

The Government-backed Centre for the Protection of National Infrastructure (CPNI) is a useful starting point to find out more about the range of bollard options available: www.cpni.gov.uk Plus the Perimeter Security Suppliers Association (PSSA), which has a dedicated hub of information purely on HVM: https://hvmhub.com/about/ Installers and manufacturers can advise on practical details that will influence what make of bollard a security team decides to use, such as the ground conditions at a site and the placement and spacing of bollards in relation to pedestrian movement.

The threat of terrorism in the UK remains serious and, even without the changes likely to be imposed by the impending Protect Duty Bill, hospitality venues reviewing their protective security strategy will need reassurance that the measures they’re taking will go far enough to protect themselves against an attack.

Whether it’s mitigating against an act of terror or any other serious crimes where a hostile vehicle could be used, HVM can play a significant role in protecting property and, most importantly, your staff and customers.”

A member of the PSSA, BFT Automation is a manufacturer and distributor of entrance automation technology that controls access for people and vehicles in commercial, residential and urban environments.

Longest-Serving Publican in Birmingham’s Gay Village Receives 25th Anniversary Award The longest-serving publican in Birmingham’s gay village – Andy King of The Fox on Lower Essex Street – has received a prestigious award to mark his 25th anniversary at the pub. The award from the pub’s landlords, Star Pubs & Bars, also recognises the contribution The Fox has made to the community over the last quarter of a century. Andy has no intention of “calling time” yet and is now extending his lease in order to clock up a further five years at The Fox. Nuneaton born-and-bred Andy has played a central role in Birmingham’s gay scene since taking over The Fox 25 years ago.

Not only has The Fox provided a safe, welcoming space for LGBTQ+ people, but Andy helped stage the first Birmingham Pride in 1997, and the pub has participated every year. More recently Andy was a co-founder of the campaign to create Birmingham’s HIV and AIDS Memorial and spearheaded the fundraising drive for it.

One of the last remaining Victorian pubs in the gay village, The Fox prides itself on filling the role of a traditional community local offering a friendly meeting place for LGBTQ+ people of all ages and their friends in Birmingham. Known as the ‘little gay bar with the big gay heart’, it nurtures and showcases up and coming LGBTQ+ musicians and entertainers from the area and

raises thousands of pounds for local charities and good causes ranging from Birmingham’s Dog home to Macmillan Cancer Support.

Andy discovered his love of hospitality as a boy when he helped out at the working men’s club, where his dad was chairman, and has been in the industry since leaving school.

Says Andy: “Birmingham has changed out of all recognition in a really positive way from when I took over The Fox in 1997. Back then, the windows were covered to prevent hostility towards customers. Now there’s a lot less stigma, and many straight friends of our LGBTQ+ customers enjoy coming with them to The Fox, too. I never thought for a minute I’d be here this long. I’m still loving it, and The Fox and its customers are like a family to me. I’m a traditional licensee at heart and believe pubs fulfill an important social function in supporting the people they serve as well as giving them good times.”

Comments Star Pubs & Bars’ area manager for Birmingham, Jacqueline Frow: “Andy is a fantastic licensee who is passionate about The Fox. He’s made it a very special place and an asset to Birmingham. It’s an amazing achievement to keep any pub at the top of its game for so long. It’s all down to Andy’s enthusiasm. He cares about his customers and is always adapting The Fox to embrace the latest trends.”

Dispelling the Myths About Good Cellar Hygiene Following the opening of their new 13,500 sq ft Trafford Park facility, sister companies Chemisphere UK and Beer Piper International are working on a drive to educate the industry on the importance of good cellar hygiene and to dispel the myths that it’s a complicated process.

The two companies have a unique proposition – Chemisphere are specialists in providing the hospitality industry with premium detergents and accessories for ware-washing, beverage dispense system sterilisation and kitchen hygiene, whilst Beer Piper provide advanced beer line cleaning systems. This means that complete bar & cellar solutions are available all under one roof.

Chemisphere developed the world’s first purple beer line cleaner changes colour if the line is dirty, when it remains purple you can be confident that your line is absolutely yeast and bacteria free. This product revolutionised beer line cleaning and continues to do so today with both manual cleans and automated cleans.

As publicans and bar managers struggle to maintain their ever-increasing workload in these difficult times, automated beer line cleaning systems such as Beer Piper have taken the stress out of a little-loved, yet essential, task. The Beer Piper unit is programmed, meaning it does all the hard work for establishments during

their opening hours. One of the distinctive features of the Beer Piper system is the Dispense Line Beer function which gives the option of saving much of the valuable beer that until now, was simply poured down the drain every week when doing a manual line clean.

Chemisphere and Beer Piper continue to invest in new equipment and develop a wider range of products. Wilf Worsley, Operations Director at Chemisphere said “our research and development department are hard at work and strive to lead the industry through new product development. We are the home of several pioneering products and we continue our mission to educate the industry on the importance of maintaining high hygiene standards of their dispense equipment and glass hygiene to ensure optimum quality of their dispensed products.”

Both companies now look forward to continuing to execute their growth plans with Chemisphere UK focusing on expanding their product range and Beer Piper International on the launch of their new BP5 beer line cleaning machine which will utilise Chemisphere’s game changing powder-based product.

Visit www.chemisphereuk.com and www.beerpiper.co.uk for more information.

Rising Insolvencies Are a Major Cause For Concern for the Hospitality Sector 18

CLH News

Dec 22/Jan 23

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK hospitality sector is going through tough times. High inflation and the costof-living crisis have forced people to cut down on discretionary spending, and the rising input costs have eaten into the profit margins of businesses. Due to this, businesses are forced to either reduce their margins or risk even lower sales.

Additionally, the staff shortages, especially after Brexit, have piled further misery on the sector.

at present. The analysis, conducted by advisory firm Mazars, showed that from 202021 to 2021-22, the total number of restaurant insolvencies jumped from 984 to 1,567, witnessing a 59% rise.

A report from IGD's Eating In Vs. Eating Out has also forecasted that as many as 90% of consumers will try to save money when eating out next year in the wake of the falling discretionary income. In fact, many restaurants fear that they won't be able to sustain themselves if they don't get support from the government. Many have said they'll be cutting their trading hours to save on energy costs.

The report claimed that besides the soaring energy and food prices, restaurants had been hit by a labour shortage, specifically for skilled roles like chefs.

As per research conducted last month, restaurant company insolvencies increased by more than half over the past year, indicating how tough things are for restaurants

In the quarter to November, it added that the number of restaurants going bust jumped from 395 to 453.

The government has extended a support scheme for energy bills to businesses, significantly reducing their energy bills. However, the scheme will be in effect till April next year, and there's no clarity on the support that restaurants will get after that.

Restaurant owners have been calling for more support. Some have also claimed that despite the support scheme, some energy suppliers are charging more than they

Glasgow: City Councillors Pass Motion for Safe and Free Transport Home Hospitality Workers After 11pm been backed by Councils in Edinburgh, East Dunbartonshire, North Ayrshire, Falkirk and Dundee where workers are already starting to see the benefits of safe and free transport home past the last bus/train/tram.

Glasgow City Council has passed a motion which will require hospitality businesses seeking an extended licence to provide free safe transport home for their workers past 11pm.

Despite the sector pulling in hundreds of millions of pounds in revenue for Glasgow’s hospitality employers this year alone, many latenight workers (including nurses, cleaners and shop workers) are left to choose between walking miles home in the dark or forking out 2+ hours of wages to pay for a taxi home.

Chair of Unite Hospitality in Glasgow, Caitlin Lee said: “I don’t want what happened to me to happen to any other worker, which is why we launched Get Me Home Safely. For this campaign to succeed we need buy-in from employers, workers and politicians.

“As the biggest local authority in the country, passing GMHS in Glasgow would send the strongest message yet to late night workers and employers alike that transport home after a late night shift is fundamentally important to their overall safety and working conditions.

The ‘Get Me Home Safely’ campaign was launched in 2021 by Unite Hospitality Glasgow after the Chair of the Unite Hospitality in Glasgow, Caitlin Lee, was sexually assaulted walking home from work after her employer - a five star hotel chain - refused to provide her a taxi home after a 12am finish.

As well as organising workers to win safe and free transport home from employers, the campaign seeks to encourage local authorities to

make safe and free transport home for late night workers a requirement for new and extended alcohol licenses. The campaign has already

The responsibility for workers’ safety to and from late-night work should not fall on to the worker – it must be with the employers and politicians at all levels to ensure we are safe.”

How To Create A Compliant Labelling Solution To Meet Natasha’s Law

By Ged Cairns, Head of Auto ID at Brother UK

Natasha’s Law has significant implications for all businesses that produce foods pre-packaged for direct sale (PPDS) to customers on-site.

Together with putting customers at risk, those who don’t comply face the possibility of large fines and reputation damage, with longer-lasting consequences for customer numbers.

Depending on setup and menu size, we offer businesses three types of solutions: a complete standalone solution with pre-built designs and prestored menus, a wirelessly connected tablet and app from one of our specialist software partners, or a multipurpose PC-based solution that can be used alongside our free P-Touch label design and print software.

It’s created a product labelling challenge for food retailers. But while our research found that all agree the regulation will make consumers with food allergies feel safer, many say they are finding it challenging to adapt their labelling processes.

One business benefitting from our multipurpose solution is café Common Ground, in Altrincham in the North West.

After the business started offering takeaway PPDS food for the first time, they used our Brother TD-4520DN professional network desktop label printer, alongside our free P-touch Editor software, which enabled them to design and print custom food labels, alongside logos, images and barcodes. They simply connected the device to a laptop and printed off batches of labels for that day’s products.

Handwritten labels open you up to the risk of human error, and preprinted labels can be costly and limit your ability to make any changes to an ingredient list - neither provide the speed, accuracy and flexibility of a digital, compliant food labelling solution.

Brother has a strong track record of delivering tailored systems for the food service and hospitality sectors and creating a solution for full ingredients labelling for PPDS food needn’t be complex or expensive.

Our compact desktop devices make it easy to create long-lasting, highresolution labels for allergen content, ingredients, barcodes, branding,

pricing and expiry dates quickly and accurately, using thermal print technology without the need for inks or toners. For those with multiple sites, our solutions also integrate with menu management systems

To discover more about how to integrate food labelling solutions into your business, visit www.brother.co.uk/food-labelling

Miele Appoints Marketing Manager to Oversee Operations in Great Britain and Ireland The professional division of manufacturer of commercial laundry and dishwashing appliances Miele, has appointed Egizia Maria Felice as Marketing Manager for Great Britain and Ireland. Felice will be responsible for overseeing the marketing management of the hospitality, care and service (HCS) sector, as well as growing their laboratory, medical and dentistry (LMD) sector.

Felice brings six years of experience in marketing and communications to her new role, with previous marketing roles at Oxentia, a global innovation consultancy, and academic publishing house Oxford University Press. Her specialisms include strategic communications for international development agencies as well as marketing for academic research and publishing.

Commenting on her appointment, Felice said: “I have always admired the inherent quality of Miele products and its ethos of immer besser (ever better), so being able to join the Miele Professional team is a fantastic opportunity. As the organisation is dedicated to becoming the leader in sustainability within its industry, one of my targets is to build relationships with businesses who also have sustainability at their core, and to showcase how Miele’s innovative technology can support their journey”.

Simon Venni, County Sales Manager at Miele Professional, commented: “We’re thrilled to have Egizia on board to lead our marketing team. We’re excited to see how Egizia’s broad range of perspectives will support us in reaching out to new customers.”

20

CLH News

The Source Trade Show Preview

Dec 22/Jan 23

Take a Bite Out of the Best the South West Has to Offer With 2023 rapidly approaching, it’s time to plan how you’re going to find ingredients for your new menus, the best retail food and drink, and the equipment and services your business needs to keep ahead of the competition. Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attractions, catering business, supermarket or if your business is food and drink, the Source trade show is for you.

The Source trade show will take place on Wednesday 8th and Thursday 9th February 2023, at Westpoint, near Exeter. There’s been a food and drink and hospitality show in this time slot in the South West now for more than 20 years. This is one of the key times of year for buyers to seek out new suppliers of products and services and, in partnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas. The Source is easily the biggest and best regional trade show in the country. You’ll discover

South West Labels

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

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

everything a food or hospitality business could possibly want, from high quality ingredients, the freshest food and drinks through to foodservice, kitchen equipment and designs, stylish furniture and the latest EPoS and other business systems to keep your operation running smoothly.

This is a two day opportunity for you to see what’s hot in the fast-moving world of cuisine, network with colleagues, and pick up on the trends, business challenges and opportunities shaping the sector for 2023.

Meet the Newcomers, who are new companies from the South West that have never done a trade show before. Plus, many exhibitors put on exclusive show offers that you can advantage of!

For more information about the show and to register to attend, visit www.thesourcetradeshow.co.uk/welcome.

You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink.

known by different names depending on their use.

Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including autoincrementing guns for batch codes.

The labelling gun market can be complicated. Many products are

HALE EVENTS

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit us on stand H4 to view our products.

The Source Trade Show Preview

Dec 22/Jan 23

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a familyrun business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give

Devon Distillery

CLH News

you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand H16 at The Source Trade Show.

Devon Distillery also produces it’s own award winning Dappa (Devon Grappa) and Devoncello as well as a great Sloe Gin. See the advert on this page for details or visit Stand C15.

Devon Distillery can produce a gin just for you.

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

CREATE YOUR OWN BESPOKE GIN SEE US ON STAND C15

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

@devondistillery

CLH NEWS - SERVING THE INDEPENDENT HOSPITALITY SECTOR FOR 22 YEARS!

HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND E17.

range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.

Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to expand our

HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16

See us at The Source Tradeshow 2023 www.catererlicensee.com

21

Festive Ordering

Dec 22/Jan 23

CLH News

It’s Beginning To Taste A Lot Like Christmas- We Can Smell It In The Air For Christmas recipes see our new selection developed for us by master chef Peter Gorton littlepod.co.uk/our-recipes/.

For that extra sparkle we are putting our chopped Vanilla pods into ice cubes adding a dash of luxury to our cocktails.

At LittlePod the decorations are going up early as we prepare for our Christmas party and to say goodbye to a well-loved team member, Olly.

We are decorating our tree with lots of 10 ml miniature tubes of paste which make suitable ‘secret Santa’s’.

Do phone us for details if you want some (01395 232022 -sales).

Of course, the Perfect Gift for the Passionate Cook is our store- cupboard essential, LittlePod tube of Vanilla Paste. Try rubbing it into your turkey. Put a squeeze into your morning porridge, smoothies, Coffee. Vanilla is perfect for savoury dishes as well as the Christmas cake!

Fancy a vegan Christmas? Our products are suitable for vegans. We are also kosher certified and this year we are proud to say that we are a ‘Made in Devon’ Trading standards Approved company.

Cheers to Olly and cheers to you All. Look forward to catching up in 2023!

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification Padua’s Vinicola Tombacco has been awarded Equalitas Certification, a globally recognised sustainability standard set for the wine sector which guarantees the winery’s commitment to sustainability.

Tombacco, who’s wines are available in the UK through Lanchester Wines, has announced the achievement following a series of both ongoing and new projects to address key sustainability issues. The third-generation family business, which recently celebrated its centenary year, has implemented various practices across its wineries to minimise its impact on the environment.

Solar panels are installed on Tombacco’s buildings, which optimises the cost of electricity covering 10% of the company’s energy needs and is the first step towards complete energy autonomy. An innovative Israeli-type drip irrigation system has been installed, that delivers just enough water and nutrients to the vines while minimising wastage. And, Valoritalia, the Italian certification body, has rewarded 47 Anno Domini's efforts with organic certification which in itself is a guarantee of attention and care to the highest standards.

Furthermore, Tombacco has introduced an employee welfare programme which, in the long term, will see them as recipients of annual awards for their good work and team building activities.

Brothers Cristian and Andrea Tombacco are joint

owners of Vinicola Tombacco.

Cristian said: "Improvement is a path taken one step at a time, and each step must follow a precise direction made up of short-term objectives that lead to more ambitious and prestigious long-term successes. Every year we'll prepare a Sustainability Report setting out the improvement policies that we intend to put into practice, measuring the overall situation. An independent body performs an audit to certify progress: this guarantees greater transparency, but also encourages businesses to show constant commitment and efficiency.”

"We know the path we have decided to take is a difficult one, but we do it with the awareness that this is the right one in order to stay faithful to our principles and guarantee future generations a thriving business like the one we are experiencing today,” concludes Cristian.

The Equalitas standard focuses on the social, environmental and economic pillars of sustainability. It’s a voluntary certification procedure regarding wine sustainability with the aim of bringing together companies in the wine sector to promote one, shared approach to sustainability. For more information, please visit www.equalitas.it/en For more information on Tombacco’s commitment to sustainability, please visit www.rinomatatombacco.it

Let Your Christmas Menu Sparkle with Just Desserts With over 100 handcrafted desserts already on offer, Just Desserts Yorkshire have revealed their Christmas 2022 desserts range. Taking inspiration from those Christmas dessert classics, the new product range offers a unique twist on those traditional festive flavours we all love.

The new festive trio includes:

MINCEPIE FRANZI A sweet butter pastry case filled with classic mincemeat, topped with franzipan sponge and finished with a dusting of sugar snow.

GINGER & TOFFEE CHRISTMAS PUDDING Classic ginger sponge topped with an irresistible toffee sauce – a real winter warmer!

CANDY CANE CHEESECAKE Digestive biscuit base with a white chocolate pepper-

mint ganache topping, finished with whipped cream and a sprinkle of crushed peppermint candy cane.

Established in 1985 in the renowned Salt’s mill, Just Desserts Yorkshire specialise in baking a range of over 100 quality handcrafted desserts.

Using the finest of ingredients, the Just Desserts Yorkshire range includes a selection of over 20 large and individual luxury cheesecakes, decorative gateaux and cakes, tarts and pastries – featuring a range of delicious fillings, the famous Yorkshire Scoundrel, puddings and crumbles and so much more.

Widely available for distribution throughout the UK, Just Desserts Yorkshire supply the hospitality and retail sector, including pubs, restaurants and hotels with the finest of desserts. https://just-desserts.co.uk/

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

23

24

CLH News

Dec 22/Jan 23

Laundry and Linens

Elis UK Partners with Harts Group for Laundry & Washroom Requirements Hart Group was impressed with the thorough preparation and attention to detail that Elis has shown. The service has proven to be reliable and straightforward, allowing the restaurant teams to focus on their core business operations rather than worrying about the availability of laundry.

Textile and laundry services provider Elis UK (https://uk.elis.com) has partnered with Harts Group to deliver on laundry and washroom requirements for all its London restaurants. These include the modern Spanish Barrafina and Parrillian restaurant groups, the Mexican El Pastor chain and the historic Soho Quo Vadis restaurant and private members’ club.

Aurelija Sovaite, Operations Manager of Hart Group, said: “We chose Elis after reviewing several options and we’re very pleased by the attention to detail shown in the transition of the services. Visiting every restaurant and getting a full understanding of the needs and challenges of each has meant that the service Elis has designed fits our requirements, reduces the number of deliveries and collections and offers true value for money. As a result, I now spend little time of dealing with complaints in regards to laundry and washroom services, and we’re delighted to have selected Elis as our laundry and washroom partner.”

The company required a range of products such as chef and front-ofhouse uniforms, table linen, kitchen linen and washroom services.

Garments needed to be smart and professionally laundered, with a strong emphasis on quality and brand image. It had historically experienced a lack of consistency with service levels from a range of suppliers, creating complexity and additional administration pressures.

Elis worked closely with Harts Group to understand its key requirements at a site level. It completed site surveys and meetings with the management team of each restaurant. This helped to identify the number and type of garments required and the number of wearers, enabling Elis to work out a schedule that would fit the restaurants’ exacting requirements, while offering a consistent level of service. As a result, Elis was able to reduce the number of weekly collections and deliveries, increase the amount of stock in circulation, and combine all services into one straightforward delivery model. This reduced the carbon footprint of the services being delivered, and unlocked further commercial benefits.

Following the site visits, Elis gained a strong understanding of the operational and logistical requirements for the group and was awarded the contract. The service cycle commenced as part of a two-phase roll-out to support the Group during the withdrawal of the incumbent suppliers.

Quantex: Full Linen Quality Control

As in most situations of life, the first impression counts. This is also true when entering a hotel room as a guest. Our first scrutinizing look often focuses on the essential element of every hotel room: the bed. That is no surprise, since this is where guests spend several hours during the night. Therefore, quality and cleanliness of the bed linen has a decisive influence on the customer experience. However, hygienically clean is usually not enough. For many hotels, immaculate linen is a key requirement as holes and stains in the linen can easily overshadow an otherwise pleasant guest experience.

THE PROBLEM: INACCURATE QUALITY CONTROLS Laundry and hotel staff often work under great time pressure. Stains and holes are often only discovered by the hotel guests, thus leaving a lasting negative impression of the received service.

THE SOLUTION: QUANTEX BY KANNEGIESSER

Working with Harts Group for laundry & washroom requirements Elis UK are proud to have partnered with Harts Group to deliver on laundry and washroom requirements for all its London restaurants.

For all workwear, catering, food service laundry provider requirements please contact 0808 1685795 or uk-marketing@elis.com

Harry Bown, Director of Operations at Hart Group, said: “Having worked with some well-known laundry suppliers in London for many years, it’s been refreshing to work with a supplier of Elis’ professionalism and quality. It was important that we streamlined our invoices and supply chain to remove complexity. Laundry and washroom services have historically taken time to manage. However, Elis has delivered on its commitments and caused no disruption to our operations during the transition.”

Quantex offers automatic, end-to-end quality control of flat linen on Kannegiesser ironer lines. The scan system checks every piece of linen and guarantees highest quality, individually tailored to the needs of each hotel or restaurant. It sorts out flawed pieces of linen and enables quick delivery at the same time.

State-of-the-art camera technology mounted on the folding machine detects stains, holes, worng alignments and wrinkles on both sides of every piece and automatically separates rejected items. Quality criteria can be determined individually for each type of linen and each customer, thus guaranteeing optimally customized quality. The scanning system reduces the workload in quality control, speeds up the feeding process, and lowers the error rate.

Quantex at a glance: 1.Precise hole detection for single and multi-layered pieces 2.Reliable stain detection 3.Real-time detection of wrong alignments and wrinkles 4.Optional disregard of item areas 5.Clear, intuitive user interface 6.Comprehensive statistical evaluation for each criteria Visit www.kannegiesser.com/uk/en or see the advert on the facing page

Hospitality Technology

Dec 22/Jan 23

CLH News

Holidaymaker App - The Digital Platform That Powers Your Park Business When holiday park guest spending is at a premium it is time to look at new ways of working. Gain a new competitive advantage with Holidaymaker, our integrated Guest Experience platform to upsell holidays, increase on-park spend and encourage direct re-bookings.

Holidaymaker has been designed to help you engage with your guests from the moment their booking is confirmed, allowing you to deliver key information, upsell and market new opportunities to them and provide an exceptional guest experience before, during and after their stay with you.

We have 24 Parks already using Holidaymaker and over 100,000 guest downloads to date.

Our park owner customers are already …

• Earning more from every booking by up-selling services or promoting products or services from local partners • Creating new revenue streams by promoting special offers, caravan sales, and late-season deals with push notifications • Saving staff time and reducing costs by providing all their key information and messaging via their own branded app.

Holidaymaker is jam-packed with functionality, and we integrate with some of the leading park booking systems to personalise app content, including RMS, Elite Dynamics, Prophet, GemaPark, ParcVu, and CampManager, as well as activity booking systems such as

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 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.

BookWhen.

Holidaymaker app is available for single parks but can also be used by park groups with the multi-park set up.

Manage all the information from one central CMS and allow your guests to select their park (and respective app information) when they download the app.

Here’s just a few examples of what Holidaymaker can provide to you and your guests:• Holiday countdown and payment reminders • Welcome packs and video FAQs • Push notifications – send messages directly to your guest’s smartphone whenever you want to notify them • Things to do, virtual park maps and personalised guest itineraries • Events and special offers • Holiday home sales module – display your lodges and caravans for sale just like RightMove • New - Digital signage module – use one CMS to manage your app and digital signage content and update display screens around your park from your head office.

Book a Demo to see how Holidaymaker technology can help you connect directly with guests and generate new revenue opportunities www.holidaymakerapp.co.uk/discover

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 oneperson show or a team, we’re there for the smallest of businesses.

PERSONAL SUPPORT Do you have questions about the usage of SumUp? We have a dedicat-

ed 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.

a 3 year supply contract to a major Pub Chain following an independently assessed, competitive, performance based tender.

Building on this reputation for quality and performance new Managing Director, Dan Owen, this week announced a major new initiative, the launch of a Fatstrippa Approved Contractor Network following feedback from end users.

All contractors are required to demonstrate; • Understanding of relevant Legislation and Guidelines • Different Methodologies of Fog Management.

• Factory Trained Knowledge of Fatstrippa Range of Products and Options.

Fatstrippa undertake audits of each contractor performance with Approved Status formally reviewed on an annual basis.

For further information contact Dan Owen at info@fatstrippa.co.uk or see the advert on page 31.

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

smartphone.

• View welcome packs, check pool timings, on-park restaurants details, check-out times, events, special offers, holiday home sales and other guest services • Personal itineraries from your things to do, events and activities • Browse interactive park maps • Send out notifications and special offers • Integrate with your booking system • NEW… holiday home sales and digital display screen modules • 100,000 guest downloads to date across our parks

Commercial Kitchen Fit-Out

Fatstrippa Launches Approved Contractors Network Fatstrippa has been at the forefront of Fats, Oils and Greases (FOG’s) Management for the Catering and Food Manufacturing Industries since the 1990’s when it introduced its patented Fatstrippa Range of nonmechanical Grease Recovery Units. These units achieved FOG recovery rates of well below 35 ppm eliminating the need for secondary treatment with costly enzymes or chemicals.

Designed by Chief Marine Engineer, Allan Owen, in close cooperation with Water Authorities, Environmental Agencies and Restauranteurs the Fatstrippa quickly established itself as a market leader in performance, requiring little maintenance and a reputation for robustness. Manufactured from 304 Grade 3mm Stainless steel many of the units installed over 20 years ago are still giving peak performance to this day.

Allan who stepped down day to day running of the business still retains an important role as Chief Engineer to the business with his 65 years technical experience.

With over 40,000 units sold in the UK, Fatstrippa continues to lead the way on performance recently winning

• Give your guests all the information they need for their holiday on their

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.

27

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

Dec 22/Jan 23

CLH News

29

Fryers and Oil

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator.

Blue Seal produce high performance thermostatic controlled gas & electric fryers.

Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infrared technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below

the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction.

Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life.

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

Evolution Fryers and Filter Units

Why MIWE is a Five-Star Choice For Top Pastry Chefs The oven is the cornerstone of any baking operation for caterers, licensees, and hoteliers. Controlling the movement of air inside the convection oven, coupled with the performance of steam generation, ensures perfect heat distribution and the best baking results. Whether it’s a countertop oven to produce delicious snacks or full-scale ovens for busy kitchens, MIWE offers the oven to suit your needs and to provide the bake quality you demand. It’s no wonder that top pastry chefs request MIWE ovens for their five-star hotels.

The MIWE range of convection baking ovens offer excellent quality throughout the entire product catalogue, with the benefit of gastronomic functions and auto cleaning to provide ovens that offer fantastic flexibility and energy efficiency.

With a myriad of clever features to make baking a pleasure, programmable controllers to ensure consis-

tent results and an automatic cleaning system that allows you to clean your baking station overnight and save energy with the auto-start technology, MIWE convection ovens are designed to offer bakers the solutions to meet their needs.

Its ovens also feature a variety of energysaving technology. The MIWE eco mode ensures the right compromise of low energy consumption and baking-readiness is assured in between baking processes.

In addition, MIWE air control technology allows bakers to precisely control the amount of circulated air in convention ovens, allowing you to ensure optimal baking conditions for all baked goods in every baking phase.

EPP is the exclusive UK distributor of MIWE. To find out more, visit www.eppltd.co.uk

The Ultimate Bs EN 1825 Compliant Grease recovery • over 40,000 Units sold.

• separates down to below 35 parts per million.

• Eliminates need for enzymes or chemicals.

• Constructed of 3mm 304 Grade stainless steel.

• 10 Year Construction Warranty.

• manufactured in UK and Ireland.

• sizes from 0.5 litres Per second through 8.5 litres Per second.

Buy with confidence of performance and the back up of The approved Fatstrippa Contractor Network.

www.fatstrippa.co.uk

For further information contact Fatstrippa sales 0207 207 7713 sales@fatstrippa.co.uk

The Premium Fryer and Burner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

30

CLH News

Dec 22/Jan 23

Outdoor Spaces

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

Outdoor Spaces

Dec 22/Jan 23

CLH News

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 outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities. For example, when discussing predictions for the rise in al fresco dining in 2022, Janice H. Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically, they know the value of every seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business?’ Often, they’ll find that, in a relatively short period of time, these outdoor areas can pay for themselves and continue generating revenue years afterward.”

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head equals £200. If you were to turn these 3 times a day

that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum.

Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

What’s more, our zero deposit leasing options allow for payments to be spread over 2-5 years.

So taking a 4mt X 4mt parasol with a moveable base, import, delivery and fitting, the monthly payment over 36 months would be £184.09 or the weekly equivalent of £42.98. As such, your potential R.O.I. massively outweighs this no deposit figure.

What are you waiting for?!

01352 740164 www.indigoawnings.co.uk enquiries@indigoawnings.co.uk

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

31

32

CLH News

Products and Services

Dec 22/Jan 23

From Humble Kitchen To A Growing National Brand! gluten free and available in 15 flavours with two vegan varieties Everyone can enjoy their delicious snacks which can cater for Keto, Vegan, Sugar Free, Gluten Free and Allergen Free lifestyles. You won’t find many competitors who can offer the same choices at such good prices.

If you haven’t heard about Robert’s Dorset before, let me update you. Robert’s Dorset is a family run business established in 2011. Robert Parkin, his wife Helen and their two sons Louis and Rorke set about creating snacks in the family’s humble kitchen and started selling at local markets.

“We took our products to markets in and around our beloved Dorset and were thrilled with the response. We knew our snacks were amazing, but we were blown away that everyone who tried them thought so too!” Robert Parkin From that moment, they have worked hard to ensure their products are of a high quality, ethically sourced and incredibly tasty, while keeping prices low.

They continue to develop delicious new flavours and ideas, as well as consistently deliver those firm favourites they started with all those years ago.

All their snacks are handmade in the beautiful county of Dorset, England, and all items are prepared to order to ensure that customers always get the freshest products. They have a 99.9% waste free production process. They are also 100% certified by RSPO (Roundtable on Sustainable Palm Oil) and buy only from a segregated supply chain. Pretty impressive.

Robert’s Dorset products include: Proper Pork Crackling – Triple cooked with incredible crunch available in 11 flavours, no MSG or artificial flavours Yummy Peanuts – Grade AA nuts, ethically and sustainably sourced, and available in 13 flavours Fabulous Fudge – Made with locally sourced cream,

They remain a family business, ensuring that their steady growth does not compromise quality or customer focus. This is the beauty of a small company like Robert’s Dorset, they can produce big flavours and fulfil big orders, but without the big price tag as they don’t have the same overheads as other brands.

Robert’s Dorset products are available for both retail and the hospitality industry, with the option of recyclable or reusable packaging in various sizes to suit your needs.

Set up a Trade Account and receive the following benefits: • Dedicated Account Manager • Amazing Trade prices • Easy order options - online or by phone • Next day dispatch on orders received before 2pm, delivered by a trusted, trackable courier • Delicious, high-quality products which will keep your customers coming back for more!

See the advert on page 3 or contact Robert’s Dorset to find out more, or to set up a trade account: robert@robertsdorset.com 01208 875280 www.robertsdorset.com

Fire Detection and Emergency Lighting Solutions You Can Trust Trowbridge and Farnham.

Illumino Ignis are independent, professional and highly experienced. We specialise in the design, commission, supply and support of an incredible range of fire safety, emergency lighting and disability products.

With our head office being based in Yaxley, Peterborough we also have other branches covering the UK; these are located in Cannock, Blackpool,

Besides designing fire alarm and emergency lighting systems, Illumino Ignis also focuses on the distribution of stock from our packed warehouses across the country which hold high levels of stock from many of our fire alarm manufacturers.

As well as distributing stock via courier, if you are in the local area you can pick up your equipment from one of our many branches which have trade counters.

See the advert on page 9 or visit www.illuminoignis.co.uk

The Difference in Engaging Food Hygiene Training is Right in the Video

The Safety Expert has created an online Level 2 Food Hygiene course for hospitality businesses that enables staff to learn through video. The course consists of videos that are filmed in real-life scenarios with practical examples. The course is created and delivered by Natalie Stanton, Founder of The Safety Expert. Natalie is a Chartered Environmental Health Officer, food safety advisor and trainer.

Natalie said: “Presenting information in a visual way can increase knowledge retention. That’s why I opted for video. My mission is to bridge the gap between elearning and face-to-face training. I want to retain the flexibility and affordability of online training whilst presenting information in a visual way to ensure staff learn and remember as much as possible. I know now more than ever food businesses are experiencing a high turnover of staff. It is essential that all of these staff are trained to work safely. After all, a business is only as good as its staff.

I’m passionate about helping food businesses to succeed by ensuring their staff are trained to work safely.

My experience shows that training can’t just be a ‘tick box’ exercise. To produce safe food and for a business to get a good food hygiene rating, staff need to understand food safety. This is only possible if they learn and retain knowledge from training.

Having worked as a local authority EHO for over 11 years I’ve seen many examples of how poor staff training can impact a business. During a food hygiene inspection, it only takes one mistake from a food handler to cost the business its 5-star rating. For example; I’ve seen food handlers panic to get food into the fridge and cause cross-contamination by storing raw meat incorrectly. The EHO can’t ignore this when calculating a food hygiene rating. Effective training should help staff make the right decisions when it comes to food safety.”

To find out more: www.thesafetyexpert.co.uk info@thesafetyexpert.co.uk See the advert on page 9 for further details.

For an exclusive use code CLH248.

Offer ends 31/01/2023*

10% OFF

Authentic Spanish Sangria – Now In A Can! spice giving a refreshing and drinkable palate’’.

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 pre-mix beverage sector and a ray of liquid Spanish sunshine to UK consumers!

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.

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 winetasting panel offered the following tasting notes: ‘’juicy cherry and plum palate, with clove and cinnamon

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 @sangriasolsueno Contact us at:

Gas - An Important Role to Play In Achieving Net Zero Operations heaters, and MD boiler ranges are all hydrogen 20% blend ready. This instantly delivers an opportunity to embrace more sustainable gas supplies once available without the need for any change in specification, or post-installation upgrades to the appliances.

Despite the call to embrace a net zero approach the majority of existing restaurants, pubs and hotels will depend on gas for their heating and service critical hot water supplies. For this reason, unlocking the potential of hydrogen represents a familiar, easier and more cost-effective way to transition to more sustainable heating practices in buildings with a connection to the gas grid.

With advanced burner technology and rugged titanium stainless steel construction of the heat exchangers Adveco’s ADplus, AD and MD will continue to operate well into the 2030s, providing a practical, future-proof choice today to decarbonise operations in the most costeffective manner as hydrogen blending becomes commonplace. Organisations also gain a clear path to the adoption of future generations of proven 100% hydrogen appliances as the gas network matures and greens.

For those wishing to adopt the hydrogen approach, there remains a question mark over how quickly, where and in what proportion hydrogen will be introduced into the gas grid. The ultimate aim of introducing 100% green hydrogen nationally via the gas network is unlikely to be fully realised until the 2040s. As an interim, the UK is assessing the potential for introducing hydrogen into the existing gas network as early as the end of this decade as a blend at 20% volume to deliver a safer, greener gas alternative that reduces carbon emissions.

Those currently working on commercial water heating projects with Adveco can continue to commit to gasfired applications with the knowledge that Adveco’s instantaneous ADplus and semi-instantaneous AD water

For those wishing to commit to immediately decarbonising their hot water systems, Adveco can support hybrid applications that use solar thermal, as well as heat pumps, to pre-heat water and offset gas-energy usage without removing the gas connection necessary for future infrastructure developments.

Visit www.adveco.co or see the advert on page 2.

Pod in a Pouch - Being Green Shouldn’t Cost the Earth If we can help you reduce your carbon footprint, the cost of your cleaning products, reduce your single use plastics to zero, and save you a tonne of storage space, all whilst improving the quality of your range, then surely, you’d have to be interested?

for both your staff and your facility.

Introducing our eco-friendly dissolvable cleaning pod range:

Product Name PricePrice Per

SIMPLE, SUSTAINABLE, REVOLUTIONARY Pod in a Pouch allows traditional cleaning products to be more sustainable and easier than ever to use, with its clever packaging and soluble capsule design. Enabling you to clean more sustainably, it is easy to implement

Everything from the packaging to the sachet itself is manufactured in the UK which reduces transport costs and therefore your carbon footprint.

Multi-Purpose Glass & Stainless Steel Bathroom Cleaner Toilet & Urinal Descaler

20 x 750ml 20 x 750ml 20 x 750ml 20 x 1 Litre

Pack SizeStandard £9.72 £9.72 £9.72 £19.35

+ VAT + VAT + VAT + VAT

Bottle 0.49p 0.49p 0.49p 0.97p

Virucidal Disinfectant 20 x 750ml £17.00 + VAT 0.85p Degreaser 20 x 760ml £9.72 + VAT 0.49p Degreaser Detergent 100 x 5 Litre £22.86 + VAT 0.23p Air Freshener 20 x 750ml £17.18 + VAT 0.86p Laundry Pods (Non-Bio) 300 £41.90 + VAT 0.14p Trigger Bottles (750ml) 1 £1.99 + VAT Toilet Cleaner Bottle (1 Litre) 1 £1.99 + VAT We are so convinced about our Pod in a Pouch range that we would like to share it with you. Simply go to the link to access the Purozo shop and add “PIAPSAMPLE” to your basket. At checkout you will need to detail which product you would like to try, and we will send you a free sample together with a screen-printed trigger bottle.

See the advert on page 2 or www.purozo.co.uk or call +44 (0) 1594 546 250 for further details. *Offer finishes 16th January 2023 and is limited to one product per customer.

Design and Refit

Dec 22/Jan 23

CLH News

Iconic Project Management. Commercial Construction Projects; On Time, On Budget, On Brief. Guaranteed.

Iconic Project Management are on a mission to improve the reputation of the construction industry. We exist to help our clients turn their construction plans into reality. It goes without saying that our clients are our number one focus. We love solving their problems and delivering their projects. What we love even more is to delight our clients by exceeding their expectations.

Everyone has a horror story of that building contractor who over-promised and under-delivered. It’s almost considered standard practice to under-quote in order to secure contracts but we think that’s counter-productive.

Almost all our work comes from recommendations by people we’ve worked with in the past. The reason that they are happy to recommend us is not necessarily that we quote the lowest prices and the shortest delivery times but that we can be relied on to deliver what was agreed, by the agreed date.

Our team has over one hundred years of experience between them. We are experts at delivering restaurant and kitchen fit out projects. Satisfied recent clients include, Tim Hortons, Poke House, Boparan Group and Yolk.

Whether you are opening your first restaurant outlet or have a whole chain of pubs you want to fit out, we can help you achieve your ambitions. We’ll guide you through each step, from establishing your brief, procuring your design and selecting contractors, to managing the fit out.

We promise to keep your budgets and timelines on track so that your restaurant or pub is perfectly ready on time for your grand opening. Call us to talk through your project on 07775 543038 or email info@iconicprojectmanagement.com. If you’d like to know more about us, or would like hints and tips on how to plan your project, check out our website at www.iconicprojectmanagement.com

10 Years of Mayfair Furniture Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like

to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

See the advert below for further details.

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

33

34

CLH News

Dec 22/Jan 23

Design and Refit

The January Furniture Show is Back for 2023 terclasses, panel discussions and interviews with renowned makers and designers. The diverse agenda provides an opportunity to learn from the experts, listen to industry trailblazers and look ahead with recognised thought-leaders. These seminars aim to help you learn how to overcome the challenges you may be facing in the industry of today. Leading voices of the furniture world will share their insights and knowledge to help you make your business a success.

The January Furniture Show will be opening its doors once again at the Birmingham NEC in January 2023. Furniture and interior brands from around the world are excited to get back out and meet buyers after the success of last year’s show. You can expect plenty of new launches, fresh brands, industry insight, emerging trends and much more!

Buyers will have the opportunity to explore four halls of contemporary furniture, innovative design concepts and homewares to suit all retailer and customer styles. They will be able to discover everything from beds, to cabinets, to home décor and accessories from leading suppliers all in one place. With over 10,000 NEW products and EXCLUSIVE never seen before launches from 350 premium exhibitors, there is endless choice of product and inspiration from the best brands in the industry.

The Furniture Awards will also be back to crown the best in the industry. The expert panel of judges will be judging winner across these categories; Sustainability, Value, Global Player, Best of British and Design Innovation.

January Furniture Show takes place 22-25 January 2023 at the NEC. Find out more and sign up at www.januaryfurnitureshow.com

This season will see the return of Furniture Talks, a schedule of mas-

Create a Co-ordinated Look with Cost-Effective Furniture Packages Choosing individual pieces of furniture that complement both each other and your existing space can be tricky, timeconsuming and sometimes expensive. That’s why at Trent Furniture, we offer furniture packages designed to give you the perfect seating arrangement for your venue at great prices.

With 20 Mates Chairs, 20 button top Small Wooden Stools and 10 cast iron Girlshead Tables included, our Pub Furniture Package is the ultimate hassle-free way to refresh your traditional pub furniture while making significant savings. For more contemporary venues our Bar Furniture Package includes three of our popular Shaker Poseur Tables,

perfectly paired with 12 upholstered Tall Boston Bar Stools. For diners, our American Diner Package offers amazing savings on our fun and durable faux red and white leather American Diner range, with 10 Vista Tables and 40 American Diner Chairs.

Trent’s bar and pub furniture packages are available in light oak, dark oak and walnut finishes, with an optional upholstery upgrade. We’re also happy to discuss any small tweaks you may wish to make to your package order. To find out the latest on these great deals, please visit www.trentfurniture.co.uk or give us a call on 0116 4735 938.

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

Design and Refit Additional Ranges as ILF Continue to Expand 10 Years of Mayfair Furniture 36

CLH News

Dec 22/Jan 23

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.

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.

Saniflo Provides a New CPD Offering ing for Public Health Engineers, Mechanical Consultants, Architects, Mechanical Installers and Specialist Resellers.

The hour-long talk, which can be supplemented with a two-hour session of pump curve training if required, is designed to discuss and offer technical training on macerators and lifting stations for commercial and domestic buildings. This CPD is part of wastewater and drainage in the public health sector/mechanical engineering.

Saniflo UK – part of the SFA Group and a leading designer and manufacturer of pumps, macerators and lifting stations – has a new CIBSE-approved CPD offer-

bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

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.

By the end of the presentation, attendees will understand the challenges of gravity-fed drainage systems, be able to identify where and when to use a macerator or lifting station, be able to navigate critical installation requirements and considerations, understand some of the key differences between the lifting station technologies, and be able to use pump curves to help specify the correct pump.

To book a CPD for your organisation, call 020 8842

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

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

See the advert on page 33 or visit www.mayfairfurniture.co.uk for further details.

CardsSafe - Lock in Our Old Prices Today!

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

contract.

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

Property and Professional

Dec 22/Jan 23

CLH News

37

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.

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

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

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

And YES … Covid19 changed a lot of things. We need to learn from those things!

Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks?

We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in

turn benefits the owners as well as the Team Members themselves.

We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive, pleasant and ‘’retaining’’ working environment.

MARKETING We will help you build a workable, planned Marketing Strategy. We don’t do fancy, posh or expensive … we just recommend what our experience says will actually work for your business.

It’s no longer enough to rely on word-of-mouth and repeat business. You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers.

From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

What Should a Business Owner’s Focus Be? When starting a business, the main measure of success is often “how much profit is the company making?”. However, should a business owner also be looking at other financial aspects of their business to help them create and sustain a business with longevity?

“Cash is King” and it is vital to keep a steady flow of cash into your business. Without income you can’t cover your expenses, pay employees or run your day-to-day operations. If cash isn’t coming into your business, you won’t think about growing your business and every business owner should be focusing on growth.

Understanding the finances of your business is hard. Especially if you are not familiar with accounting jargon or technical terms. We help and support business owners who are great at what they do but struggle to understand the complexity of business. Knowing where your business stands in terms of “cash in” and “cash out” is vitally important, especially in the current economic landscape.

Of course, every business wants to make a profit, but profit doesn’t automatically make a stable business. All business owners need to know their numbers. You need to know how much is coming in and going out of your

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

LYME REGIS, DORSET

SOMERSET VILLAGE

SOMERSET TOWN

Immaculate Coffee Shop & Café

Guest House With 6 Letting Rooms

Impressive Free Of Tie Landmark Inn

Completely Refitted in 2019

Refurbished To A High Standard

16 E/S Letting Rooms, Owners Flat

Easily Manageable Business

Lifestyle Home & Business

Refurbished To A High Standard

Daytime Hours Only

Gardens & Car Parking

Bar & Restaurant (82+), Kitchens

Well Presented & Equipped

Substantial Six Figure Net Profits

Exceptionally Low Overheads

LH £19,995

2153

FH £549,950

6009

LH £75,000

4829

SOMERSET TOWN

TAVISTOCK, DEVON

DORSET VILLAGE

Impressive 120 Cover Café/Takeway

Quality Delicatessen & Store

Detached Country Inn & Restaurant

Impressive 6 Figure Net Profits

Unique & Well Equipped

Impressive & Profitable Business

Trading Day Time Only

Sought After Location

Bar/Restaurant (60+), Al Fresco Seating (50+)

Outstanding Catering Business

Easily Manageable Business

3 E/S Letting Beds & Owners Apartment

Well Presented & Equipped

Tremendous Potential

Commercial Kitchen, Car Park & Garage

FH £625,000

2147

LH £32,500

2148

FH £625,000

4822

DARTMOOR NATIONAL PARK

DARTMOUTH, DEVON

CHAGFORD, DEVON

Detached B&B Set In 6 Acres

Two Businesses In One!

Superb Character Country Inn Sought After Trading Location

5 Letting Rooms, Owners Accom

Successful French Bakery Business

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

New Free Of Tie Lease Available

DUCHY LH £395,000

6012

LH £90,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2151

LH £49,950

4825

01392 201262 www.stonesmith.co.uk

business and where it is coming from and going to. You need to know what your income streams are and the company’s expenditure. It’s always good to be thinking about and implementing sales and marketing campaigns to increase revenue. At the same time, you need to review your company’s expenditure and look for ways to reduce expenses regularly. If necessary, renegotiate with current suppliers or look for alternatives. Ask yourself if a particular product or service is working for your business.

We have products which can help with cashflow; Do you need to purchase additional stock for an event or busy time of year? A Working Capital Advance or Overdraft Facility (without the bank) could help.

Do you have a VAT bill which is larger than you expected? Ask us about a VAT Loan. It may be better to retain the capital in your bank.

Are you waiting for customers to settle their invoices but need to pay your suppliers? Invoice Finance could be the solution, receive up to 90% of invoice value in 24 hours, not 30 days or more.

Visit www.businessloansltd.co.uk for further details or see the advert on this page.

CLH News

38

Property and Professional

Dec 22/Jan 23

Insurance in the Good Times, Insurance in the Bad Times Independent hospitality businesses play a vital role in the local community across the nation by creating jobs and providing access to essential products and services. When times are bad the last cutback you want to make is your insurance cover, it is the equivalent of throwing parachutes out of a plane to reduce the weight, or throwing life vests out of a ship taking on water to stop it from sinking. In the modern day, insurance is the only truly effective method of mitigating risk.

With over 32 years of experience protecting the hospitality sector, Forum Insurance understands that the key to achieving long-term success is having your business run smoothly and preparing for any unforeseen incidents.

Insurance is designed to do exactly that, protect your livelihood, your assets and your customers – paying the way for your business to truly grow.

WHY FORUM INSURANCE? Over 3 decades we have developed longstanding relationships with insurers and a wealth of insurance broking experience in this sector. We have the access and expertise to provide your business with advice, tailored insurance covers, and competitive premiums. For the most part, we have had great success in understanding our client’s

needs, mitigating the risks involved and when they have a claim, getting them back on their feet with our inhouse claims handling process. We understand that if we look after our clients, our clients will look after us.

Whether you’ve just started your business and are unsure which insurance covers would be beneficial for you, or you’re an experienced business looking for a free insurance review, request a call back using our website or call 0208 909 2899 and our friendly team will be able to help you.

Don’t just take our word for it, we have achieved a 97% satisfaction rate with our clients because we ensure they have the correct cover at a competitive price.

See the advert on the facing page for details.

Capify - We're Here to Support Your Hospitality Business • Purchasing seasonal food and drink • Hiring additional staff • Purchasing new catering equipment … or anything else which your business needs.

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.

Unfortunately, business owners are once again confronted with turbulence, thanks to the ongoing cost of living crises. However, there’s still an opportunity to prosper.

According to consumer data company Statista, retail sales over Christmas could reach £82.2 billion British pounds. Whilst that’s down on last year, it’s an increase from 2016, 17, 18 and 20!

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, www.capify.co.uk/hospitality-fund

If you’ve got exciting business plans this festive season, leading through to 2023, we can help you achieve them. We’re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours.

You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

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

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

A Zero Hours Time Bomb? How to Work Out Holiday Pay Under New Rules

By Gareth Matthews, employment law partner at MLP Law (www.mlplaw.co.uk)

W! NE

PRICE: OIRO £200,000

W! NE

PRICE: £125,000

W! NE

PRICE: £175,000 + VAT

W! NE

PRICE: £1,750,000

TORQUAY, DEVON

• Restaurant Premises in Fabulous Location • Panoramic Views Across Torbay • Internal Seating for Circa 50.

Terrace Seating for 48 • 1st Floor Dining Room with Uninterrupted Sea Views Seating 35+ • Versatile Residential Accommodation

LEASEHOLD

REF: 3778

MORETONHAMPSTEAD, DEVON

• A Popular Daytime Cafe in The Heart of This Thriving Moorland Town • G/F Lock Up with Central Servery & Seating for 45/50 • Outside Seating & Fully Equipped Commercial Kitchen • A Strong & Well-Established Business

PRICE: OIRO £85,000

BRIXHAM, DEVON

REF: 4404

• Delightful Cafe in Sought After Location of Totnes • Quietly Trading to Suit Current Owner/Operators • Profitable Business with Further Potential • Trade Area Seating up to 34, Bespoke Servery, Kitchen • Car Parking for 1 Car

PRICE: £58,000

• Award-Winning Bar/Cafe/Restaurant • Adjacent to Exmouth Marina & The Exe Estuary • Main Trade Area with Seating for circa 70 & Alfresco Seating for circa 64 • Extremely Profitable Waterside Licensed Business Currently Run Under Management

EXMOUTH, DEVON

LEASEHOLD

REF: 4412

TETBURY, GLOUCESTERSHIRE

• Stunning Multi-Faceted, Award Winning Business in 4.2 Acres • 6 En-Suite Letting Rooms & Brand New Wedding/Function Venue ‘The Barn’ • 2 Large Camping Paddocks, Glamping Bell Tents • Permaculture Plot, Vineyard, Cider & Fruit Orchard • Stunning Owners Timber Chalet & Managers Flat

FREEHOLD

REF: 4439

REF: 4215

TOTNES, DEVON

• Freehold Commercial Premises in Brixham Town Centre • Of Interest to Owner Occupiers, Investors and Developers • Previously Trading for 18 Years as a Well Loved Bakery • Full Specialist Inventory Included • Opportunity Not to be Missed

FREEHOLD

LEASEHOLD

LEASEHOLD

REF: 4073

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

DUNSTER, SOMERSET

PRICE: £1,300,000

D UCE RED

FREEHOLD

REF: 4302

• Delightful Village Inn, Currently Closed • Large Open Plan Traditional Trading Area • Spacious 3 Bedroom Living Accommodation • Outside Trading Area to the Rear, Barn with Possible Development Opportunity (STP) • Affordable Freehold Property Priced to Sell

KINGSTEIGNTON, DEVON

PRICE: OIEO OF £200,000 + VAT FREEHOLD REF: 4315

As we enter the busy Christmas season, hospitality businesses should beware of new changes to zero hours contracts and how holiday pay is worked out. Following a Supreme Court ruling earlier this year, the previously commonplace practice of adding 12.07% to wages to cover holiday pay for zero hours workers is no longer acceptable – and hospitality managers must act now to protect themselves.

Zero hours workers, or casual workers, have no set hours and businesses are under no obligation to offer them hours. This makes them an attractive solution to seasonal rush periods like Christmas or major sporting events which see pubs, bars, hotels and clubs heat up in terms of footfall.

The very nature of zero hours work means that people under these contracts end up working variable hours, but this causes difficulty with holidays as all workers in the UK are entitled to paid time off. When there is no set amount paid each week, it becomes tricky to work out a formula to ascertain holiday entitlement and so many organisations settled on enhancing the time worked by 12.07% to reflect a holiday pay allowance.

However, following a recent challenge to this protocol, the Supreme Court has now ruled this this is legally incorrect and that employers must follow a new process to establish holiday pay entitlement.

Now, employers need to work out how many hours were worked on average in the last 52 weeks where the person worked. This gives a weekly average which

is then multiplied by 5.6 (5.6 weeks being the minimum holiday amount, including all bank holidays) to give a holiday allowance.

In many cases, this will give a greater sum that the 12.07% method.

This change will impact all businesses using zero hours workers but particularly those who use seasonal workers, due to the ruling that the average must be taken from weeks worked, not merely the past 12 months – which would have brought their average pay rate down.

There are two solutions for businesses using zero hours workers: Firstly, you can approach the issue by ensuring that all seasonal workers have clearly defined fixed term contracts for each season worked. This takes away the ongoing agreement to offer work, removing a yearround relationship and agreeing upfront a holiday entitlement.

The risk with this approach, however, is that workers may not return following the completion of their fixed term contract; so you must be confident that you can easily replace these workers before choosing this route.

A second option is to tackle this change proactively with zero hours workers, making sure they take annual leave throughout the year so they do not accrue huge payments.

Whatever is right for your business, it’s advisable to receive proper legal input and speak to an expert to find out what is goinG to be best for your organisation.

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