CLH News #249 February/March '23

THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR Page 2

Editor's Viewpoint

Pages 22-24

ExpoWest Cornwall Preview

Pages 24-25

Wines, Spirits & Cocktails

Pages 26-27

Cleaning & Hygiene

Pages 28-29

Chef's Buyers Guide

Pages 30-31

Hospitality Technology

Pages 31-33

Sustainable Resources

Pages 34-36

Kitchen Equipment & Fit Out

Pages 37-40

Outdoor Spaces

Pages 41-44

Design and Refit

Pages 45-48

Property and Professional

Hospitality Vacancies Fall www.CLHNews.co.uk

CLHNews ISSUE 249

FEB/MAR 2023

But Still Higher Than Pre-Pandemic Levels

While the number of job vacancies in the hospitality sector remain critically high, the downward trend in vacancies continues. Between November 2022 and January 2023 the number of vacancies stood at 146,000 according to data from the Office for National Statistics (ONS), a fall of almost 3% (4,000) on the previous quarter between August and October 2022.

While this figure remains significantly higher than vacancy levels pre-pandemic, the figure has been falling in recent quarters. Between July and September 2022,

the number of hospitality vacancies fell by 15,000, to 158,000 unfilled roles between July and September 2022, down from 173,000 from April to June.

The government has come under increasing pressure to add the hospitality sector to its Shortage of Labour (SoL) scheme which it introduced for the adult social care sector in February 2022, which enables the sector to attract and recruit workers from overseas.

(CONTINUED ON PAGE 3...)

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CLH News

Editor's Viewpoint

Feb/Mar 2023

Welcome to any new readers of CLH News! For those of you who don’t know us we are bimonthly publication for the licensed on trade and hospitality sector. And we also produce a weekly digital issue distributed each Friday between 2 and 3 PM so please do sign up at www.catererlicensee.com (If you do not receive a copy after 3 PM please do check your spam folder occasionally first issues might need to be white listed!)

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

I have just returned from a two day hospitality trade event in the West Country, and off to another in two weeks’ time. I was pleasantly surprised while staying in this cathedral city to see how busy the pub and bar sector was on cold dark early February evenings.

01202 552333

Peter Adams

Trade events always give the opportunity to get feedback from operators at the coalface. While we are by no means out of woods yet, (and according to indications we will probably see the economy deteriorate possibly for the first two quarters this year), there appears to be a sense that “we are where we are, and we are going to trade through it and come out the other side”.

TELEPHONE: FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

We had quite a few positive comments, I'm delighted to say, and many of the comments relate to our ongoing campaign to reduce hospitality VAT.

EDITOR

Terms like “no brainer” were used, since almost all operators I spoke to are well aware of Europe’s attitude towards hospitality VAT, and how most countries have significantly reduced it which is resulted and more money for the treasury in the long term.

SALES EXECUTIVES David Bartlett Guy Stephenson

Even a temporary rate to at least give it a chance would be a sensible solution. But as we all know all protests have thus far fallen on deaf ears.

PRODUCTION & DESIGN

Personally I think any petitions on this topic would be a complete waste of time, we are probably only about 18 months away from a general election.

PRODUCTION & WEB ADMIN

So now is the time to lobby your MP. If they want to keep their seat then they want your vote.

That gives you and me and everybody else in the country some bargaining power.

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.

PUBLISHED BY

We continue to live through “challenging EDITOR times”. Every day we seem to hear of doom and gloom stories. By and large they are justified - the economy is in a mess, with high inflation, high energy costs, staffing shortages, and high business rates - but, this is the situation we find ourselves in and we have to deal with the best way we can!

Again this is something we will be taking forward right through to the next election - a campaign by everybody involved in the hospitality sector to contact your current MP and all parliamentary candidates and get a definitive answer on what their opinion is on hospitality VAT unless they would support a cut.

Please don't forget to follow us on Twitter @CLHNews and visit www.catererlicensee.com to keep up with all the latest sector news.

Peter Adams

Matthew Noades Charlene Fox Published by

Hospitality Vacancies Fall Feb/Mar 2023

CLH News

3

But Still Higher Than Pre-Pandemic Levels

The hospitality sector employs around 7% of the UK workforce, with overseas staff historically making up more than 40 per cent of the hospitality workforce.

LOSSES IN INTERNATIONAL WORKFORCE Since the end of 2019 UK hospitality businesses have lost almost 200,000 international workers.

EU workers were the biggest fall, in August 2022 there were an estimated 172,000 EU citizens working in the hospitality sector, down around 41 per cent compared to a pre-pandemic total of nearly 293,000.

To help combat the ongoing staffing crisis many hospitality operators have increased wages and promoted generous incentives with some operators targeting older workers and offering on the job training to people without CVs. Other operators have increased “staff perks”, offered more flexible shifts, and helped with general cost of living expenses.

Paul Newman, partner and head of leisure and hospitality at RSM UK, said: ‘Monthly food and accommodation services vacancies remained flat at 146,000 in January 2023, after reaching an all-time high in May/June last year.

However, vacancies are nearly 65% higher than the 89,000 in January 2020, reinforcing the challenging recruitment landscape hospitality businesses are facing. This continues to negatively impact the ability of businesses to maximise sales with reduced opening days, restrictive trading hours and simplified menus all resulting from staff shortages.

‘Earnings in the sector dropped again by 10% in Q4 2022 from the previous quarter and increased 3% year-on-year. With headline CPI inflation in January at 10.3%, adjusting for rising prices means wages are continuing to fall in real terms. This has led to demands for higher pay rises but for some businesses, particularly small, independent operators, raising wages beyond National Minimum Wage rates when energy costs and food inflation are at record highs will only lead to more pubs and restaurants going out of business.

‘Wages in the sector have been steadily rising for a long time, reflecting the efforts of businesses to both attract staff and keep up with inflation.

There is no quick fix to solve this recruitment crisis but we do need to see greater investment if the sector is going to access the people it needs to fill essential roles. Only then will businesses be able to trade to their full potential and begin to deliver the economic growth to create even more job opportunities.’

STAFF SHORTAGES A MAJOR CHALLENGE Steve Sweetlove, pay and people partner at RSM UK, said: ‘Despite year-on-year wage rises in the sector being well above the UK average, labour shortages continue to a major challenge for food and accommodation industries.”

‘As we emerge from the winter, operators should start to really focus on their wider people strategies. Where possible, rather than get bogged down by day-to-day issues, operators need to keep their eyes on the horizon and future-proof their workforce. Key questions that employers need to ask themselves are why would employees want a career in hospitality, why would they want to join us and why would they want to stay with us? For many, looking at the non-remuneration aspects such as progression will be as essential as the hourly rate of pay.’

UKHospitality Chief Executive Kate Nicholls said: “The labour figures published by the ONS indicate that hospitality businesses are continuing to face an incredibly challenging recruitment landscape, with vacancy rates still 72% higher than pre-pandemic levels.

“This chimes with our Budget submission that we sent to the Chancellor earlier this month, where we call for Apprenticeship Levy reform, to give employers more control over the delivery and funding of training which would, ultimately, allow many of the economically inactive to get back into work, at almost no cost to the Government.

“Recruitment will, undoubtedly, continue to be a key challenge for the industry to grapple with, so government intervention ranging from

apprenticeship reform, investment in skills and implementing short-term immigration solutions, will ultimately make the challenge easier for businesses to manage.

“It is only through measures such as these that the sector will be able to truly turn the corner, filling essential roles to help deliver growth and create even more job opportunities.”

SURVEY REVEALS STAFFING AT 'CRITICAL LEVELS' Last summer a survey by industry organisations UKHospitality, the British Institute of Innkeeping, and the British Beer and Pub Association revealed that staff shortages in the hospitality industry reached “critical levels,” causing nearly half (45%) of operators to cut trading hours or capacity in order to cope, costing the industry £21bn in lost revenue and causing an estimated £5bn loss in tax for the Exchequer.

The survey also revealed that staff shortages are forcing one in three businesses in the sector to close one or more days a week.

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CHALLENGING RECRUITMENT LANDSCAPE

‘The number of people employed in the sector increased slightly to 1.69 million in Q4 2022 but with insolvencies reaching a decade high last year, these numbers are expected to contract as more companies close their doors in the face of ever spiraling costs.

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(CONTINUED FROM FRONT COVER)

4

CLH News

Feb/Mar 2023

Supporting Mental Health During the Cost of Living Crisis

By Daniel Stander, an employment lawyer and certified mental health first aider at Vedder Price LLP (www.vedderprice.com) The hospitality sector can be forgiven for wondering when it will catch a break. After all, the feeling of being in a permanent state of battle since 2020 and facing a cocktail of issues including high energy costs, debt, consumers tightening their budgets and Brexitrelated trading problems mean that for many businesses, the start of 2023 is about day-to-day survival.

With warnings being issued by insolvency practitioners that thousands of firms face collapse in 2023, pressure in the sector is immense. It is perhaps no surprise then that with 92% of adults in the UK reporting that their cost of living has increased compared to a year ago, financial pressures and concerns about taking time off work because of deteriorating wellbeing are a recipe for chronic stress levels, and can increase feelings of anxiety, loneliness and isolation, which are key factors for mental ill health.

With that being the case, the question arises as to how employers in the sector can best respond?

PUT YOUR OWN MASK ON FIRST It can sometimes be forgotten that business owners face an invidious and often lonely situation in navigating such a difficult period in seeking to keep their workforce and supply chain together. It is essential that employers take steps to safeguard their own mental health and wellbeing in order that they can be in a position to lead by example in supporting their employees. Steps such as joining an active mentoring group and/or engaging a business coach can help with fostering positive and constructive influences. Talking about mental health can be really difficult and if employees see their bosses speaking out about their own experiences, this can help break down stigma and help to create a more inclusive and open work culture.

CREATE SPACE FOR CONVERSATION Employers should consider how they can best improve the employee experience in terms of wellbeing provi-

sion. It is cost-effective and sensible to hold regular check-ins with employees to allow opportunities for discussions around mental health and wellbeing to develop. A manager may not always know what is best to say, or may feel that they need to “fix” the situation. In reality, most people just want to feel heard and that their needs are approached from a position of empathy.

SPOT THE WARNING SIGNS “By failing to prepare, you are preparing to fail.” This well-worn cliché has particular salience where mental health is concerned. In order to combat issues of absenteeism and presenteeism leading to high-levels of turnover and potentially costly disputes, employers should acquire the tools to spot the early signs and symptoms of a mental health issue developing, or of an existing condition worsening, so they can provide support and early intervention. This means ensuring that managers receive high quality, tailored and regular training to help an employer discharge its duty of care to ensure the health and safety of its workforce so far as is reasonably practicable.

SIGNPOST AVAILABLE SUPPORTS Employers can help demonstrate that they take mental health seriously by ensuring that employees are made aware of where to find wellbeing support information both within the business and via external resources.

This includes signposting to confidential advice helplines, which can be a cost-effective yet vital ingredient to provide employees with access to the support they need, when they need it.

IDENTIFY WHAT MATTERS TO BUILD UP RESILIENCE Employers are recommended to identify what actually matters to their employees and in what context they may benefit from extra wellbeing support throughout the employment life cycle. For example, employers should consider whether they can improve their employee experience on pay, including whether it is feasible to allow a proportion of salary be accessed early, or to provide benefits such as discounted gym memberships to give employees a potential outlet to help them build up their resilience.

It is clear that efforts to improve mental health in the sector require a redoubling of efforts in 2023.

Employers and employees alike need not face these issues alone.

Demand for Staycations in 2023 Will Give UK Economy a Welcome Boost UK consumers are continuing to book staycations in 2023 despite the cost-of-living squeeze on household incomes and the opening up of international travel, according to a recent survey of 1,000 consumers.

Europe will help to boost inbound visitor numbers in the UK this year. Whilst business travel is on the up, it’s unclear whether corporate travel will ever recover to 2019 levels as hybrid working increasingly becomes the new norm.

The survey, on behalf of audit, tax and consulting firm RSM UK, found over a third (36%) of respondents are planning to take a short break of 1-4 days in the UK over the next 12 months (unchanged from 2022), whilst 28% of consumers are planning to take a long stay break of five or more days in the UK (down just 1% from 2022).

On the leisure side, big draw events such as His Majesty the King’s coronation in May, the hosting of the Eurovision Song Contest in Liverpool, and major international sporting events throughout the year, will provide hotels and accommodation businesses with an opportunity to capture a share of spend from overseas travellers.

Across the generations, staycations proved to be particularly popular among the 35-44 age bracket – 47% of whom are planning a short break and 38% are planning a longer break in the UK. Families were also keen to book in plans for a UK break in 2023.

‘Whilst there is plenty for the UK staycation market to look forward to in the coming year, there are underlying challenges the sector will continue to face including staff shortages and rising costs.

Chris Tate, partner and head of hotels and accommodation at RSM UK, said: ‘These findings will provide a great sense of optimism for the sector, which was hit hard by the various Covid restrictions, and as a result, experienced a lag in recovery. Consumers are making some hard choices when it comes to what they will spend their money on in 2023. But what is obvious is the UK staycation, be it a long weekend or an annual holiday, seems to be holding up when it comes to discretionary spend.

‘It’s promising that the travelling intentions are there, but as the cost-of-living crisis carries on, this will continue to chip away at consumer confidence. Hotels, holiday parks and other UK accommodation providers will need to go back to basics and make the effort to understand the customer and what they want at the right price.

Maintaining a competitive edge to secure a share of spend will be more crucial than ever in 2023.’

‘The reopening of China, and the attractive exchange rates for the UK pound for travellers from USA and

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We supply independent shops, pubs, and the hospitality industry, with a range of sizes for direct reselling and are now offering white label products.

WHY ROBERT’S DORSET? We are family owned and run since 2011, with us business is personal, and this means our trade customers get: • Delicious snacks to delight your own customers • Great customer service with a dedicated Account Manager • Easy ordering options, either online or by phone • All products are handmade in beautiful Dorset, England • All items are prepared to order. Customers always get the freshest products • Our production process is 99.9% waste free

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Contact Robert to discuss your needs and ideas: robert@robertsdorset.com 01202 875280 www.robertsdorset.com or see the advert on page 3

Feb/Mar 2023

CLH News

5

How Hospitality Can Help the Chancellor Reduce Inflation Tackling the three root causes of price inflation in hospitality – energy, recruitment and taxes – in the Spring Budget can prevent price increases and drive down inflation.

In its Budget submission to the Chancellor, UKHospitality has highlighted how the right support on energy, unlocking the labour market and reducing taxes on the sector can lead to a significant reduction in the rate of inflation and deliver growth.

Severe cost increases in hospitality, particularly across energy, food and drink, has left venues with no choice but to pass these on to the customer, therefore contributing to the overall rate of inflation.

Without any interventions by the Government, cost pressures will intensify and drive up prices, with most operators already planning to increase prices by 6-10% when energy support is reduced from April.

TO AVOID THIS SCENARIO, UKHOSPITALITY HAS ASKED THE CHANCELLOR TO: • Introduce a new, lower business rates multiplier for hospitality to make our tax system fit for purpose.

• Implement minor, short-term immigration reforms to counter the sales being lost due to labour shortages, particularly abolishing or reducing the Immigration Skills Charge and offering more flexibility to students to work longer hours.

• Reform the Apprenticeship Levy to enable funding to be used for other forms of training and to change its operation to offer greater flexibility to employers and employees over training – and incentivise economically inactive people into work.

• Introduce a temporary, reduced rate of VAT to mitigate against the extraordinarily high energy prices businesses are facing, to stimulate growth and cut costs.

• Give clear direction to OFGEM to intervene in the non-domestic energy market and instruct suppliers to renegotiate over-inflated contracts.

UKHospitality Chief Executive Kate Nicholls said: “Inflation is the millstone that hangs around all of our necks and the Government has made it clear tackling these cost increases is a key priority. We agree, and the Chancellor can take a significant step towards achieving that in the Spring Budget by unlocking the potential of hospitality.

“Our venues have been ravaged by cost increases in every area, whether that’s energy, food, drink or recruitment. The scale of these costs have forced businesses to increase prices for consumers, something which has contributed to inflation.

“No business wants to increase its prices. Hospitality wants to be part of the inflation solution, not part of the national problem.

“There are measures that can be taken to somewhat relieve these pressures on venues and allow them to take advantage of demand, increase sales and keep prices low. For example, reforming the Apprenticeship Levy and offering employers more control over the deliver and funding of training would allow many of the economically inactive get back into work, at almost no cost to the Government.

“While we also recognise that the public purse strings are being held tight, there is a strong argument to tackle the tax burden on businesses in a responsible way. A temporary reduced rate of VAT would reduce costs, which would help lower inflation, and drive demand and growth. We saw its success during the pandemic and that can be replicated now.

“The sector has shown its potential to deliver rapid economic growth and tackle inflation, something the country desperately needs, and the Chancellor has the power at the despatch box on 15 March to enlist hospitality to help achieve his aims. I would urge him to do just that.”

Hospitality Energy Bills to Almost Double as Support Falls Away Businesses expect an 82% rise in their energy bills when the Government’s support is significantly reduced in April, according to a new hospitality sector survey.

Even before the support ends, businesses expect a 101% increase in energy bills this quarter, compared to the same period last year, according to the joint Q1 Hospitality Members Survey by UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and Hospitality Ulster.

The startling figures were raised directly with politicians today as UKHospitality Chief Executive Kate Nicholls gave evidence to a BEIS Strategy Committee session on energy price support.

The survey also bolsters concerns raised by the sector about the behaviour of energy suppliers inflating quotes, without justification, with 56% reporting increased standing charges.

The hike in bills is significantly affecting trading in the sector, with 42% of businesses reducing opening hours per day and 34% reducing the amount of days they open per week.

In a joint statement, the organisations said: “Hospitality businesses and representatives have consistently warned that the exclusion of the sector from

additional energy support means venues are facing unsustainable hikes in their energy bills.

“These survey results reinforce those warnings, demonstrating the extent of this energy devastation on venues with bills set to almost double as a result of support significantly reducing. Arriving on top of the 101% increase compared to this time last year, the hit to the sector could not come at a worse time.

“Despite continually raising the alarm over energy suppliers’ unscrupulous behaviour during this crisis, we continue to see these companies relentlessly pursue excess profits at the expense of hard-working businesses and undermining the Government’s significant investment.

“November demonstrated the role hospitality can play in delivering growth, even during tough times, but we need to see this recognised by Government action; by reigning in energy suppliers and their poor conduct and unlocking hospitality’s potential in the Spring Budget.

“The dramatic increases we are seeing in energy prices shows the desperate need for support and investment in hospitality, if our sector is to survive the current crisis and go on to deliver consistent economic growth, create jobs and reinvest in our local communities.”

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CLH News

Feb/Mar 2023

Average Wages for Hospitality Workers Have Risen 53% in the Past 10 Years – the Highest of Any Industry in the UK · Minimum wage increasing and recent shortages of overseas workers have pushed wages higher · Construction workers see 39% increase in average pay over the last 10 years The fastest-rising wages in the UK over the past decade have been in the hospitality sector*, with average weekly earnings for full-time workers rising 53% from £328 per week in 2012 to £502 per week in 2022**, says Hazlewoods, Chartered Accountants and Business Advisers (see full table below).

Hospitality workers have also experienced the fastest wage inflation in the past year, with average weekly earnings jumping 23% from £409 in 2021to £502 in 2022.

The average hospitality worker has experienced four times as much wage inflation as the UK’s average worker, with average wages increasing 4.9% from £696 per week in 2021 to £729 in 2022.

immigration system, overseas workers must apply for a Skilled Worker visa. However, relatively few jobs in hospitality meet the skill and salary criteria required.

As a result of these shortages, employers have been forced to increase wages to attract British and Irish nationals to these positions.

Rebecca Copping says: “Hospitality workers have seen minimum wage rises and Brexit combine to drive up their wages sharply over the past ten years.”

“Recruiting from what is a now a finite pool of workers in a much more competitive market has mean pay levels have had to increase markedly.”

“Higher wages are good news for the staff in the sector but they are putting the industry’s weak margins under even greater pressure.”

Construction workers see second highest wage inflation over the past year The construction industry has experienced a 38.7% rise in average pay over the past ten years, rising from £560 per week in 2012 to £777 in 2022. Weekly earnings have risen 9.6% in the past year, the second highest of any industry sector in the UK. Weekly pay has been inflated by existing worker shortages being exacerbated by a lack of new entrants and apprenticeships into the sector, as well as a reduction in labour coming into the UK from the EU. The demand for experienced labourers with expertise in areas such as bricklaying and plastering is also forcing construction firms to compete with one another, allowing in-demand workers to pick and choose projects offering the highest wages.

Rebecca Copping, Associate Partner at Hazlewoods, says the increase in wages over the past decade is partly due to rises in the National Minimum Wage. This figure has risen by 53% in the last ten years, from £6.19 per hour in 2012 to £9.50 in 2022.

Rebecca Copping says: “Construction businesses everywhere are being forced to pay higher and higher staff costs just to get projects over the line.”

Wage inflation in the hospitality sector in the past year has also been fuelled by labour shortages, with Brexit restrictions reducing the number of workers coming to the UK from the EU. Under the UK’s new

“Intense competition among employers for skilled workers has driven up weekly pay rates across the board.”

Pubs Code Adjudicator Calls on Publicans to Take Part in Biggest Ever Survey of Tied Pub Tenants The Pubs Code Adjudicator has this week launched its biggest ever Annual Tied Tenants Survey, and has called on tied publicans to take part in what promises to be its most impactful survey to date.

Seeking to canvas the opinions of a record 1,200 tied pub tenants – up from 614 in 2022 – the research will provide a unique, confidential and truly independent opportunity for tenants to share their views on their pub company and the PCA across a number of areas.

The survey of tied tenants of the six largest pub-owning companies – Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs & Bars, and Stonegate – will be carried out by independent research company, Ipsos between 10th January and the middle of March, and will cover four key themes: - Awareness of Pubs Code rights and where tenants get information and support - Relationship between tenants and their Business Development Managers and Code Compliance Officers - Experience of tenant contact with the PCA and the PCA’s communications, including the PCA website - Experience of new tenants, including the value of the information received and use of the sustainable business plan Fiona Dickie, Pubs Code Adjudicator, said: “The Pubs Code exists to restore balance in the relationship between tied pub tenants and pub-owning companies so that it works better, and so that those tenants’ businesses can thrive, and the Annual Tied Tenants Survey is the best way to truly understand how tenants feel about a variety of issues. By doubling the number of respondents, this year’s research will give us statistically relevant data which will allow us to

paint the most accurate picture yet of that relationship.” Dickie added: “We understand how busy tenants are, but we would be hugely grateful for their time if they are contacted

by Ipsos about completing this important survey. All results are anonymous and the research is completely independent.”

Tenants will once again have the opportunity to feed back on their relationship with their Business Development Manager (BDM), and comment on the support and information received by their pub company. They will also be able to say how their pub company has been applying the Pubs Code and what their experience has been, and share their experience of the PCA service and communications.

Last year’s findings provided an important benchmark as to how tied tenants view their pub company as well as the PCA. Overall, 62% of tenants said they were satisfied with their relationship with their Pub Company, and 22% said they were dissatisfied. Admiral came out on top of the satisfaction rankings, (80%) with Punch Pubs finishing bottom (47% of tenants satisfied, and 29% dissatisfied).

83% of new tenants found the information they received from their Pub Company useful before their tenancy started, while the tenant/ BDM relationship was generally positive, with 76% of all tenants saying that their BDM is fair with them in their discussions. Repairs and dilapidations remained the biggest pain point, with 39% satisfied and 42% dissatisfied, although this was a slight improvement on 2019 figures (37% satisfied, 44% dissatisfied).

In the 2022 survey, overall awareness of the Pubs Code among tenants stood at 79%, its highest ever level, while 84% said they had ever read, seen or heard anything in relation to the Pubs Code. However, awareness of their Pub Company’s Code Compliance Officer was low, at only 27%.

The PCA will publish the findings from the survey, and its response, as soon as possible after the survey closes.

Tackling Cost of Living Crisis Top of Mind for UK Food & Drink Shows Bringing together the very best of the hospitality, manufacturing and grocery, speciality & convenience retail sectors, the UK Food & Drink Shows return to the NEC, Birmingham this April 2023 (24th – 26th), to showcase the very latest products, big thinking, key insights and address key trends through the lens of the developing cost-of-living crisis.

The must-attend event unites Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show and Foodex Manufacturing Solutions (incorporating Ingredients) under one roof, giving food and drink professionals 2023’s most comprehensive snapshot of the latest developments across multiple industries.

The three-day event is well known for its ability to bring together the great and the good from the industry’s diverse sectors with innovative exhibitors, hot-topic seminars and business-changing awards central to the shows’ unparalleled line-up.

The UK has thus far narrowly avoided recession, yet the cost-of-living crisis continues to affect every part of the industry. We’ll hear from the manufacturers, supply chain operators, retailers, food producers, start-ups and key associations as they come together to discuss measures already in place and what comes next.

Andrew Reed, Managing Director – Wine & Exhibitions, William Reed, said: “Across the UK Food & Drink Shows’ three days, we’ll be addressing exactly what impact the heightened cost of living is having on the industry, grilling our expert panels on what can be done to help and highlighting the latest products and solutions the sector has to offer.

“The UK Food & Drink Shows are historically an event in which industry professionals can come together, dissect problems, and share ideas. Our industry’s spirit was laid bare throughout the Coronavirus pandemic, now – as we face yet another challenge – I have no doubt that we will unite once again in April to prove our resilience.”

Food & Drink Expo invites buyers and decision makers across the whole industry to come along and uncover the hottest trends, latest product launches and the industry’s vision for the future.

Free to attend, one trade badge provides access to all four shows. Register free at www.foodanddrinkexpo.co.uk

Interest Rates for SME Lending Have Now Increased Almost Sixfold from Pandemic Low Feb/Mar 2023

Small businesses face surging interest rates on lending, with the average rate on new bank loans written increasing fivefold from just 0.98% in May 2020 to 5.84%* in December 2022, says UHY Hacker Young, the national accountancy group.

Many SMEs, due to the lack of collateral, will be unable to borrow from banks and will have to pay even higher interest rates from other non-bank funders.

These rates are expected to continue to rise if the Bank of England increases its base rate again. The central bank has pushed up its base rate nine consecutive times in the past year in a bid to control spiralling inflation.

The higher cost of servicing debt means that SMEs will face further financial stress, with many already struggling to cope with rising inflation, labour shortages and surging costs.

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small businesses. Many small businesses are operating on tight margins so even a slight increase in borrowing costs can have a significant impact.”

“These interest rates on bank lending are about the cheapest borrowing that SMEs can get. The interest rates on non-bank lending for SMEs will be far higher.”

Says Alison Price: “For those SMEs who are already struggling with the cost-of-living increases, higher interest rates could mean serious financial trouble.

The situation is unlikely to change for SMEs in the near future, with the Bank of England unlikely to bring rates down until its sees inflation fall substantially.

Future lending to SMEs will also be harder to secure, with the Prudential Regulatory Authority (PRA) warning lenders to scrutinise applicants more thoroughly.

Alison Price, Partner at UHY Hacker Young says: “Rising rates on borrowing can have a major impact on

Finalists Named in Pubaid Community Pub Hero Awards Pubs Recognised for Community and Charity Support in Competition Sponsored by Matthew Clark Fifteen pubs have been named as finalists in the Community Pub Hero Awards, organised by PubAid and the All-Party Parliamentary Beer Group (APPBG) and sponsored by Matthew Clark.

The finalists all impressed the judges with their outstanding support for their local communities or charities. The competition, now in its fourth year, has been expanded to offer two categories for pubs – Community Support Hero or Charity Fundraising Hero and a new Community Regular Hero where pubs nominated a supportive customer. The awards attracted a total of 200 entries, including 70 from MPs who nominated pubs in their constituencies.

The finalists will now be judged and the overall winners announced in March at an event in London attended by shortlisted licensees and their MPs. PubAid co-founder Des O’Flanagan said: “Our heartfelt congratulations go to our finalists, who have earned their place by going the extra mile and demonstrating, once again, that pubs are a force for good in their communities.

“I was impressed by the stories from so many pubs, who have raised astonishing sums for charities, or provided incredible support for local people, despite frequently facing uncertainty themselves. Choosing the 15 finalists was a real challenge and those who have reached the shortlist should be very proud of their achievement.”

John Steele, Trade Marketing Director, Matthew Clark added: “We were delighted to support this competition again and pleased to see an increase in the number of entries over last year. It is wonderful to hear about the great work done by licensees and their teams and we’re happy to be giving them well-deserved recognition.”

The Rt Hon Alun Cairns MP, Chairman of the APPBG, said: “To receive 70 nominations from MPs is an excellent result and shows how pubs are valued as hubs of charity and community support in constituencies across the country. All MPs with shortlisted pubs in their constituency will join me in congratulating them on reaching the finals in a very tough competition.”

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CLH News

Feb/Mar 2023

An Immigration Lawyer’s Guide to Hiring From Outside the UK

By Birketts’ Immigration Specialists Sacha Wooldridge and Krishma Bathia (www.birketts.co.uk) Prior to Brexit, 42% of jobs in the hospitality industry were filled by EU Nationals, who could previously exercise their free-movement rights without the need for a UK visa. Brexit, compounded by those returning home during the pandemic, has heavily impacted the recruitment of workers. The Migration Advisory Committee (‘MAC’) has identified Hospitality as one of the most impacted sectors due to reliance on EU workers (second only to logistics ). As a consequence, one in seven vacancies remain unfilled (double the pre-pandemic level ), with companies now struggling to keep up with the demands of consumers, which, post-pandemic, are growing rapidly and demand now exceeding pre-pandemic levels. As a result, some establishments have completely closed, some are operating at a reduced capacity and others have had to reduce trading hours to maintain service standards.

In a bid to tackle the recruitment crisis, industry leaders petitioned the Government to allow EU nationals to come to the UK to work in hospitality for up to two years. This was rejected. It is understood that the Government was guided by the MAC who identified hospitality as a sector where risk of worker exploitation was a concern, indicating that “Exploitation …may be a problem where the migrant is tied to a specific sector… this is one reason that the MAC has generally not been supportive of occupation or sector-specific visas.” In addition, a report found that 67% of hospitality roles could potentially be automated . The sector however disagrees; noting a desire from consumers for personal service.

Whilst a sector-specific two year hospitality visa isn’t forthcoming, there does remain hope that the UK will negotiate the EU becoming partners in the Youth Mobility visa programme – a two year, unsponsored, working holiday visa for those under 30 years of age which the UK already offers to some commonwealth and other trade partner countries.

In the interim, the industry is getting to grips with existing immigration options.

RETAINING EU NATIONALS In 2019, the Home Office introduced the ‘EU Settlement Scheme’, whereby EU Nationals who were residing in the UK before 31st December 2020, could make an application to remain in the UK. Anyone holding EU Settlement status can be employed without restriction.

one for up to five years at a time, during which employees would not be able to work for another employer (although employees are entitled to change roles and secure sponsorship by another company).

Another benefit is that after five years, individuals can apply for indefinite leave to remain – meaning costs are time-limited for businesses and employees benefit with long-term stability for their family.

CHALLENGES OF SPONSORING VISAS Cost This route can be costly for two reasons; firstly, the employer will need to pay the employee a set minimum salary and secondly the cost of making the application is expensive.

To break it down, the current application costs are:

Visa Application Fee

£610

Immigration Skill Surcharge

£1,000 per year of visa duration

Immigration Health Surcharge

£624 per year of visa duration

Certificate of Sponsorship

£199

Visa appointment

Up to £100

TOTAL

£2,533

NB. a 64% discount is available for SME businesses

For a one year visa

Although some of these fees can be paid by either the employee or employer, it can nevertheless be a costly process. Particularly, as the above does not account for costs for English language tests, dependant family, relocation costs, flights or accommodation, which will all need to be factored in, before making and/or accepting an offer.

In addition, all visa fees must be paid upfront and in full.

ELIGIBILITY As well as cost, individuals also need to meet the English language requirement, which could prove to be challenging for certain individuals as written English is tested as well as spoken.

The Government expects that the EU Settlement scheme has enabled businesses to “retain their stock of workers” however it does recognise that “this pool of workers will diminish over the long term[which]…may make filling vacancies more difficult…especially for sectors dependent on EEA workers … who are now ineligible for sponsorship” .

FLEXIBILITY

OPTIONS TO RECRUIT OVERSEAS WORKERS Immigration Sponsorship Licence

ALTERNATIVE VISA ROUTES

Companies can apply for a sponsorship licence. Currently, the Home Office does allow visa sponsorship for:

Graduate route - offers the opportunity to remain in the UK for at least two years after successfully completing a course in the UK - Youth Mobility Scheme - applicable for individuals between the age of 18-30, and from a select number of countries.

- Ancestry – applicable for commonwealth nationals who have British born grandparents

The sponsored work visa largely enables full time permanent positions. Due to cost, minimum salary requirements and visa conditions, its less likely business will sponsor those wishing to work part time hours or seasonal contracts.

Businesses may consider alternative visa routes (if eligible) which include:

- Chefs (all levels), - Catering and Bar Managers - Publicans - Customer service managers and supervisors Individuals in such roles can be employed on full-time permanent contracts.

RECRUITMENT

Businesses should however note that not all roles are eligible for visa sponsorship - it’s impossible to sponsor front of house staff and more junior positions. Industry leaders have continued to call for some lower skill roles to be added to the Shortage Occupation List to facilitate sponsorship, including waiting staff and hotel receptionists. It remains to be seen whether these roles will be added.

BENEFITS OF SPONSORING VISAS Sponsoring an overseas national provides a sense of security for employers. Employers typically sponsor some-

Although it is common practice to use recruitment agencies to hire workers, it is important to be aware of unscrupulous recruitment practices, such as the encouragement of modern slavery, which is common within the industry .

CONCLUSION To conclude, currently, there is no short-term solution to the hospitality recruitment crisis. Despite efforts to attract workers in the domestic market, organisations will also need to consider alternative visa routes to recruit overseas nationals in order to keep pace within the marketplace.

New Education Films Explain the Role of Pubwatches and Their Powers might operate, to spend a few minutes watching the films. And I have no doubt that some of the public misconceptions around Human Rights and Data Protection will become clearer.”

Licensees who want to set up or know more about the issues surrounding Pubwatches can get all the information they need by watching a new range of short information films on NPW FAQ YouTube page.

The FAQ series has been produced for NPW by Mini Mammoth films. NPW would like to thank the management of The Gig House, Wokingham for the generous use of their venue.

The films answer some of the frequently asked questions that members of the pub, hospitality trade and general public ask about a Pubwatches and their powers.

NPW provides a range of free public service and educational films on its YouTube page https://www.youtube.com/playlist?list=PLfg9_Y

THE FIVE SHORT FILMS, WHICH RUN AT AROUND TWO MINUTES EACH, COVER –

8V4FIBGuewigG6aKVlUYKVWDEUp

What is a Pubwatch?

Can Pubwatch schemes ban people?

Can Pubwatch schemes control personal information?

How can Pubwatch members identify a person who has been banned?

How long should we ban people?

The five short films and a longer combined edition can be seen on the NPW FAQ YouTube page.

Steve Baker, chairman of National Pubwatch, OBE said: “I hope that these films will provide people with a quick and simple means of obtaining answers to a range of issues. For example, I have personally been asked to explain banning ‘tariffs’ quite recently on a number of occasions so we have included that subject in the FAQ 5 ‘For how long should we ban people?’

“I would urge anyone interested in understanding some of the basic issues about how Pubwatch schemes

Its free training film called Supporting Vulnerable People, allows licensees to help take frontline staff through a variety of scenarios on how to ensure the safety of customers. The film can be viewed here.

National Pubwatch also works in partnership with Best Bar None, the Home Office backed accreditation scheme for licensed premises, to support licensees and independent operators to reduce alcohol-related crime and meet their obligations under the Licensing Act. There are 18 updated policies and procedures, which are free to download for operators on both the National Pubwatch and Best Bar None websites. These include a range of topics from safeguarding vulnerable persons, Challenge 21/25, crime and disorder, drugs, searching and overcrowding. The policy documents which are available in pdf and Word versions can be viewed at https://www.nationalpubwatch.org.uk/policy-documents/

Is It Time For Some Fresh Promotions?

The start of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits.

Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day. HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas.

There is no better way to advertise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Furthermore, if you order printed banners by 11am they are delivered next working day and if that isn’t good enough, the design is free too.

For more information on Printed Banners, check out www.hfe-signs.co.uk today!

Feb/Mar 2023

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Independent Brewers Call on Chancellor to ‘Invest in Britain’s Pubs’ by Increasing New Draught Drinks Duty Discount to 20% year investment currently planned, to £400 million a year if the 20% rate was adopted.

The Society of Independent Brewers (SIBA), has today called on the Chancellor to expand the draught duty relief to 20%, throwing a lifeline to the struggling pubs and hospitality sector.

“Pubs and brewers pay far more than their fair share of tax. In fact breweries are the most taxed part of the UK economy as a share of turnover and the expansion of the draught relief could be a huge help to thousands of small businesses. By supporting draught beer in pubs the Chancellor is also helping the small independent breweries who supply them, improving sales and encouraging more people to enjoy a draught beer in their local.

This is particularly important for fresh cask beer which can only be purchased in pubs, the majority of which is produced on a small scale and often by local breweries.” Andy Slee, SIBA Chief Executive added.

Under changes set to come into effect on the 1st of August draught pub products such as beer and cider will receive a 5% duty discount in an effort to encourage pub-going and support the industry. But SIBA say the new policy doesn’t go far enough, and a more substantial cut of 20% is needed to encourage people to support their local community pub rather than drink at home.

“The draught duty discount is a hugely positive move by the Government but in order to act as the lifeline for community pubs and small independent brewers it is intended to be, the Chancellor must go further and invest in this vital industry with a more generous 20% discount. This would represent a real investment by Government in SME businesses in communities all across the UK and provide a shot in the arm for a struggling hospitality sector.” Andy Slee, SIBA Chief Executive.

The Chancellor is due to decide on duty rates which apply from the 1st August in his Spring Budget on the 15th March, presenting an opportunity for him to expand the new draught duty relief from the £100 million a

The vast majority (80%) of the beer traditionally produced by small breweries is sold in local pubs within 40 miles of the brewery.

The hospitality sector is under intense pressure from the lingering impacts of the Covid-19 pandemic and the combined energy and cost of living crisis. Nearly 400 pubs closed for good in 2022 in England and Wales and the number of pubs in the UK has fallen 25% since 2000. The UK also lost 160 active breweries during the pandemic and in 2022 80 small independent breweries closed for good.

Hoteliers Urge Government to Relax Rules to Aid UK Recruitment Bristol hoteliers are urging the Government to relax some of the post-Brexit rules which have hindered their ability to recruit in recent years.

A combination of the impact of Brexit, coupled with the Covid-19 pandemic and the resulting lockdowns, caused huge problems for the hospitality sector, which has traditionally drawn heavily upon European workers to help staff hotels, pubs and restaurants.

Before Brexit, it’s estimated that the UK hospitality sector employed more than 400,000 EU workers.

Today, EU employees make up 28 percent of the UK’s hospitality workforce, compared to 42 percent pre-pandemic.

Many workers went home to be with their families when the Covid19 crisis came, forcing businesses into lockdown.

“Brexit, the pandemic and now the cost-of-living crisis, particularly in terms of energy prices, have created the perfect storm.

Then, because of changes in employment law brought in by Brexit, most were unable to return, leaving huge workforce gaps, in hospitality and other sectors.

“One of the biggest issue for us remains recruitment in some key areas of our businesses, such as chefs, food and beverage staff, room attendants and so on, which is why we think it is time for the Government to look at relaxing some of the Brexit rules.

Many hospitality businesses which had managed to keep doing despite being forced to close because of the pandemic found they were struggling to find the staff they needed when they were able to re-open.

And little has dramatically changed since to significantly ease the staffing shortage.

With Chancellor Jeremy Hunt due to deliver his budget on 15 March and hoteliers are urging him to give them the power to boost the recovery of their businesses by being able to recruit the staff they need.

Raphael Herzog, Chair of Bristol Hoteliers Association (BHA), said: “The past few years have been extremely challenging for the hospitality sector and there are still some huge difficulties to overcome.

“This will help not only hotels and other hospitality providers, but many other sectors which have also been struggling with staff shortages, to help get Britain’s businesses back on their feet.

“News reports are full of stories of staff shortages, from bus and coach drivers to care providers, which is leading to hospital beds being blocked because people are not able to go home because there is not the community care services available to them, largely because of staff shortages.

“The country is on its knees because of a shortage of staff in so many sectors, which is why we are urging the Government to open up the EU borders more and give many British businesses the helping hand many of them so badly need.”

HOTEL LAUNDRY: Is an in-house, outsourced or a hybrid solution best?

First impressions count! Guests expect fresh clean linens when they step into their hotel room and to be able to trust hotels to care for their garments, so being able to deliver top quality laundry is essential for ensuring customer satisfaction and your hotel’s success.

The reliable machines use a cloud-based system to monitor every process, helping WASHCO’s technical team to react quickly and solve any issues remotely, before the laundry team even notices there’s a problem!

Want more control but limited by space?

To deliver the best results, hotels have three options: to outsource, bring laundry operations in-house or a hybrid combination of the two.

Whilst outsourcing may seem like the easiest option, as there are no capital outlay or space requirements, it often comes with high processing costs, lengthy turnaround times and a lack of control.

To help you decide which option would work best for your hotel, commercial laundry specialist, WASHCO, looks at the advantages of on-premise laundries and reveals how you can overcome limited laundry space by adopting a hybrid solution.

Advantages of handling laundry in-house

An increasingly popular choice amongst WASHCO customers is opting for a hybrid laundry approach. The latest commercial machines can be specifically programmed to handle various items, allowing hotels to manage the quality of items, like robes and towels, whilst reducing their outsourced laundry costs.

Other items such as bed and table linens, which require large multi-roll ironers would be better outsourced, to save valuable space in the laundry room.

Having an on-premise laundry will give you flexibility to clean your own uniforms and mop heads, to help manage infection control and lower the costs of outsourcing. It also presents an additional revenue stream if you choose to take on hand-finishing of guests’ garments.

• Ultimate control over costs and quality • Less stock is required compared with outsourcing your laundry

Concerned about the cost of an on-premise laundry?

• Generate additional revenue from handling guests’ personal clothing in-house • Minimise damage by managing use of wash chemicals and detergents • React quickly to changes in demand with full control of the process

If you are concerned about the capital investment required to bring your hotel’s laundry in-house, a finance option, like WASHCO’s rental package, could be the ideal solution.

• Reduce your carbon footprint as transportation is not required With many years of experience, WASHCO regularly partners with hotels to implement on-premise laundries. Fairmont Windsor Park is currently benefiting from handling the entire process in-house using WASHCO’s innovative range of smart laundry equipment, WASHCONNECT, which they’ve found has been vital in delivering consistent quality and sustainable results.

With rental, there are no upfront costs and it’s easier to manage outgoings with affordable monthly payments. WASHCO also includes the equipment, 7-day repair cover, annual servicing and safety checks as standard, giving you full peace of mind.

If you decide to bring your hotel’s laundry in-house, or opt for a hybrid approach, it’s important to invest in the right equipment.

To help you choose the right solution, WASHCO has created a useful Buyer’s Guide.

Simply scan the QR code to download your free copy.

Or visit: www.washco.co.uk/resource/hospitality-and-hotel-buyers-guide/ WASHCO’s end-to-end service has helped hotels across the UK to bring their laundry operations in-house. If you’d like to find out more, get in touch with our expert team on 08000 546 546 or info@washco.co.uk

Feb/Mar 2023

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More Closures Imminent Without Further Intervention on Energy Bills, Hospitality Trade Bodies Warn Industry trade bodies, Hospitality Ulster, BBPA, UKHospitality and the BII, have jointly written to the Secretary of State for BEIS, the Rt Hon Grant Shapps MP, calling for further support for vulnerable pubs, brewers and hospitality operators, facing devastating energy costs which are crippling their businesses.

With over 1600 hospitality businesses already having failed in the last three months (CGA and AlixPartners research), the organisations issued a stark warning about the thousands more potential business failures in the sector without further support.

In addition, results from a recent joint survey of BII, UKH, BBPA and Hospitality Ulster members, revealed the ongoing fragility of pub businesses, with one in three at risk of failure in the next 12 months, 16% of members having no cash reserves and a further 23% with fewer than three months reserves left. The issue is simply crippling the entirety of hospitality, from pubs at the heart of their communities through to city centre restaurant chains.

With the Energy Bill Relief Scheme (EBRS) closing at the end of March, operators will be left with little to no support from its replacement, the Energy Bill Discount Scheme (EBDS), leaving them facing bills of at least three and a half times that of the equivalent period in 2022.

The letter follows a call from the BBPA in January for an urgent inquiry looking at poor conduct by energy suppliers to be held, as well as UKHospitality’s Chief Executive Kate Nicholls giving evidence to the BEIS Select Committee earlier this week on the impact of the energy crisis on the sector.

In a joint statement, the organisations commented: “Hospitality businesses have faced countless challenges over the last three years, being the first to close and the last to open in the pandemic, battling against soaring inflation in every area of their business, and more recently, huge disruption caused by industrial action.

“Government has previously intervened to support our sector, recognising the tangible social value we pro-

vide, but if they fail to act at this crucial time, these essential businesses providing so much in our communities, villages, towns and cities will be lost forever.

“Spiralling energy costs and having to commit to long-term contracts at eye-watering rates, now represents the single biggest threat to their survival. 50% of respondents to the joint survey have had to renew their energy contracts in the last six months of 2022, at a time of when prices were unfairly high in a non-competitive market.

“We are calling on the Secretary of State for BEIS to recognise the impossible situation facing our nation’s pubs, bars, restaurants, brewers and all those venues in hospitality, all of whom support communities across the whole of the UK. Government must ensure suppliers deliver a framework of fair and reasonable energy costs for hospitality businesses, and direct energy companies to allow those who were forced into contracts in 2022 at untenable rates to renegotiate, reflecting the now much lower wholesale prices, but also the record-breaking profits these suppliers have announced.

“Formally recognising our sector as an energy intensive and vulnerable area of the economy, as it has been throughout the pandemic and beyond, would also allow them access to the enhanced support under the EBDS. “Without this, thousands of otherwise viable businesses at the heart of their communities will be lost, along with local, flexible, skilled employment. The growth that Government needs can and will come from our sector, but without the support on energy bills the results will be catastrophic.”

Read the letter at https://bii.imiscloud.com/common/Uploaded%20files/important%20documents/2023/Letter%20to%20the%20Se cretary%20of%20State%20BEIS%20from%20the%20BII%20BBPA%20UKH%20and%20HU%202.2.23.pdf

Soft Drinks Drive Double-Digit Drinks Sales Growth

Britain’s On Premise has recorded a third week of inflation-beating drinks sales growth—thanks in part to strong soft drinks spending during ‘Dry January’.

The latest Drinks Recovery Tracker from CGA by NielsenIQ shows average sales in the week to Saturday (21 January) were 11% above the equivalent period in 2022. It follows 24% growth in the first week of January and 13% growth in the second week. All three figures are above the current rate of inflation of 10.5%.

However, the strong start to 2023 is set against tough trading conditions in January 2022, when many consumers were staying at home because of concerns about the Omicron variant of COVID-19.

The Tracker shows drinks sales were in year-on-year growth on each of the seven days of last week—and in double-digit growth for six of them. Comparisons peaked on Sunday (15 January), when they were 17% up

on the same day in 2022.

The soft drinks category comfortably outpaced the market, with sales 18% ahead of last year. Beer (up 14%), cider (up 15%) and wine (up 15%) all had good weeks too, but spirits (down 3%) had their worst seven days since November.

“With year-on-year growth topping inflation so far in January, it’s clear that consumers are as keen as ever to drink out,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Good soft drinks sales show Dry January doesn’t have to keep people away from pubs and bars, and it reflects the rising quality and innovation in this category. However, the dip in spirits sales suggests many consumers are watching their spending carefully. It’s also important to remember that comparisons are with a very difficult January 2022, so more year-on-year growth is far from certain in the months ahead.”

‘A Soft Target For Fraud’: Mitigating Risk In The Hotel Industry 12

CLH News

Feb/Mar 2023

Brian Kinsella, Senior Regional Fraud Manager at global payments provider Elavon (www.elavon.com), shares common scenarios hotels may face during the booking process and ways businesses can improve resilience Hotels are often seen as a soft target by fraudsters. According to industry research, average losses to fraud are around 5%, equating to over £2 billion in the UK hotels sector. Tackling fraud is critical in the current economic climate, as history makes it clear that downturns and crises are the precursors to increased fraudulent conduct.

While a shortage of nearly 200,000 staff continues to plague the UK hospitality industry, many hotels have been left with inexperienced staff, workers returning from prolonged periods of absence, and an eagerness to recoup losses, placing them at greater risk of becoming a fraud victim.

As the industry continues to recover and works to protect profitability, understanding how fraudsters attempt to steal money and taking some proactive steps can minimise the risk of fraud.

FRAUDULENT PRE-PAID BOOKINGS Fraudsters often pose as wealthy individuals booking for a friend or as a fake travel agent, using compromised credit card numbers to make bookings at high-end hotels and pay for them in advance. These bookings are then sold on to unsuspecting travellers who pay directly to the fraudsters. This results in financial loss to the hotel when the genuine cardholder raises a chargeback, and potential reputational damage when the unwitting travellers arrive.

Hotels can avoid becoming a victim of fraudulent pre-paid bookings by making sure guests present the card they paid with, and if they can’t, refund the original reservation and ask for payment by a different means.

Hotels can also consider only accepting pre-paid reservations via an eCommerce account with Strong Customer Authentication (SCA), such as EMV 3DS, for added protection. Transactions made through known booking platforms can be excluded to avoid friction in the purchasing process.

HOTEL RESERVATION FRAUD Hotel reservation fraud occurs when organised criminals make large bookings on a credit card followed by a cancellation and refund request to a different account. When the genuine owner of the card raises a chargeback, it will be indefensible, and the hotel faces a double financial loss.

Hotels can protect themselves by remaining vigilant of customers who offer a new credit card number when one is declined, particularly if the cards have consecutive numbers. Additionally, hotels can review the booking details to ensure the email address matches the customer's name.

UNRELATED SERVICES FRAUD Unrelated services fraud happens when criminals order items not usually sold by a hotel when booking for a fake conference, business meeting or private event such as a wedding. Items might include bottles of whisky, high-value souvenirs or tablet computers. Having paid for the goods using compromised credit card numbers, the criminals arrange for delivery of the items or order a freight company to collect them from the hotel.

Hotels can reduce the risk by offering standard services when taking credit card payments, especially for first-time guests.

As criminals continue to target the industry, hotels must be proactive and stay on top of fraud developments to protect their customers, reputation and bottom line.

Plea for Spring Budget Action as 21 Pubs Close Doors to the Public Every Week in Britain In the last 6 months of 2022, 554 pubs closed for business or stood empty without tenants, new statistics from CAMRA reveal CAMRA, the Campaign for Real Ale, is calling on the Prime Minister and Chancellor to put together a support package to save the UK’s pubs after new figures showed that 21 pubs a week are closing for business or losing their licensees.

Pub closure statistics revealed by the consumer organisation for the period July – December 2022 show that 554 pubs in Great Britain are now classed as ‘long term closures’, meaning they have gone out of business or are standing empty.The shocking statistics have prompted CAMRA to call for the Government to invest in a dedicated support package to save local pubs which are at the heart of communities up and down the country.

Beer drinkers and pub goers are being asked to contact their MP to ask them to support action to save pubs in the Government’s Spring Budget.

Commenting on pub closure figures for the last half of 2022, CAMRA Chairman Nik Antona said: “These figures should be an urgent wake-up call for the Government. Without a support package in the Spring Budget, we risk losing more pubs which are at the heart of community life and play such a crucial role in bringing people together and tackling loneliness and social isolation.

“If we want our pubs to survive and thrive in the months and years ahead, then the Government needs to use the upcoming Budget to announce a support package to save our pubs and breweries.

“Without help, we risk losing our much-loved community pubs for good and face more small and inde-

pendent breweries shutting up shop – reducing choice for drinkers up and down the country.”

“With the cost of doing business rocketing, energy costs sky-high and customers tightening their belts it is little wonder that hundreds of pubs across the country are closing for business or are standing empty. We know that the licensed trade can thrive and drive growth in the economy, but only if the Government acts quickly.

“That’s why CAMRA is calling on all pub goers to join our campaign for urgent help to save our pubs which includes giving more help with energy bills from April, making the business rates system fairer for pubs and cutting tax on draught beer and cider by 20% to give our locals a fighting chance to compete with the likes of supermarket alcohol.”

CAMRA IS CALLING ON THE CHANCELLOR TO USE HIS BUDGET TO ANNOUNCE: • A 20% cut in duty charged on draught beer and cider to help pubs, social clubs and taprooms across Great Britain to compete with supermarket alcohol when the new system of alcohol taxation is introduced in August 2023.

• Assurance that the amount of help hospitality businesses receive towards their energy bills will continue at its current level until Spring 2024.

• Introducing a permanent lower business rates multiplier for hospitality businesses in England to recognise their community value – with funding for governments in Scotland, Wales and Northern Ireland to do the same.

Pub-goers are being urged to use CAMRA’s e-lobby tool, which quickly identifies your local MP and provides a template letter urging them to back the campaign to save the nation’s pubs and breweries. The tool is available at: https://camra.e-activist.com/page/121106/action/1

Sustainable & Cost-Effective Hot Water Is Achievable Today Hotels and restaurants typically exhibit significant, but varied, hot water and heating usage patterns, which contributes to the current 40% tally of UK greenhouse gas emissions generated by the built environment.

To help achieve climate-neutral building stock by 2050 the industry is being challenged to reduce operational energy use. By increasing the use of renewable energy supply and prioritising on-site renewable energy sources the hope it to reduce both harmful carbon emissions and bills.

There is no doubt that being more sustainable comes with a cost. Whether in the form of new build projects or, and far more likely, the refurbishment of existing, yet ageing facilities understanding the necessary capital investment, operational savings and payback periods is going to be key.

Addressing the efficiency of domestic hot water (DHW) systems - whether through the implementation of heat pumps, solar thermal, direct electric water heating or even simple modernisation of existing gas appliances - helps properties meet sustainability goals in a practical and cost-effective manner. It also delivers

improved year-round conditions for staff and customers, providing access to spaces better suited to delivering quality hospitality.

For buildings already on gas and that rely on large amounts of DHW - a large proportion of current UK hotels for instance – silent solar preheat is the preferable option. For new build properties, the expectation is for specification to default to a mixture of heat pumps and direct electric afterheat. New system approaches, including prefabricated packaged plant rooms, also provide for better use of the spaces that already exist, without the need to undertake expensive and disruptive building projects. This is especially valid as demands for floorspace for dining as well as additional or larger accommodation space comes at a premium.

Adveco can help achieve emission reduction targets. With more than 50 years of specialised expertise in designing, supplying, and servicing hot water systems to the hospitality and hotel industry, Adveco is the single resource you need for independent expert technical guidance on choosing and developing bespoke sustainable applications today to get you on the right path towards net zero operation. Visit www.adveco.co/sectors or see the advert on page 5.

Feb/Mar 2023

CLH News

13

Extending Licensing Hours for King’s Coronation Would Provide ‘Much-Needed Boost’ for Sector The extension of licensing hours for the King’s Coronation in May will provide a “much-needed boost” for the sector, according to UKHospitality.

Nicholls said: “The King’s coronation will be a spectacle celebrated by millions and hospitality will no doubt be at the centre of a historic moment for the country.

The government launched a public consultation in December 2022 on extending licensing hours from 11pm to 1am from Friday 5 May until Sunday 7 May in England and Wales.

“I’m pleased the Government is proposing to extend licensing hours and UKHospitality is fully behind the plans. Not only will it benefit customers, but it also means businesses will be able to trade for longer, increase footfall and generate additional sales.

This extension will grant pubs, bars and clubs an extra two hours trading to mark Charles III being crowned on 6 May in a ceremony at Westminster Abbey in London.

“At a time when the sector has been ravaged by the cost of doing business crisis, as well as recruitment challenges and strike disruption, this extension would provide a much-needed boost and aid hospitality’s recovery.”

Responding to the consultation UKHospitality Chief Executive Kate

Restaurants & Diners Raise £750,000 for Homeless Charity Glass Door is one such charity operating in West and South London supported

by StreetSmart funds. Their CEO JO Carter says: “As temperatures plummet, it is becoming life threatening to be sleeping on the street. Glass Door’s vital night shelter circuits are open to provide those with nowhere else to go somewhere safe and warm to sleep. We’re proud to have been working with StreetSmart for 15 years. This year, their donation could support 50 guests to stay in our emergency winter night shelter for one week.”

Restaurants and diners throughout the UK have raised £750,000 for the homeless, following another successful StreetSmart campaign. It adds to the more than £12million that the charity has put towards good causes since its founding 25 years ago.

StreetSmart’s scheme, which adds an optional £1 donation to diners’ bills, raised a record total, with London restaurants alone contributing over a £250,000. Throughout the UK, 550 restaurants participated in the fundraising scheme, which helps more than 50 homeless charities, and costs restaurant’s nothing and customers very little,, is supported by LandAid, who cover all the campaign’s costs. As such, every penny of what’s raised goes towards helping those who need it.

The eateries in Selfridges alone raised £97,000. These funds will be used to provide accommodation for 18–25-year-olds who do not have a safe and secure place to call home, distributed between Centrepoint in London and Manchester, and St Basils in Birmingham. Both charities will be able to create new bed spaces to support dozens of young people who otherwise could end up sleeping on friend’s floors, night buses or on the streets.

The campaign saw restaurants add £1 per table to diners bills (optional) during the festive period, and now, the money raised will help tackle homelessness in cities across the UK during the current cold snap and beyond.

It was a successful year for the campaign, with over 550 restaurants involved from Burnt Orange in Brighton raising £6,000, to Celentano’s in Glasgow raising £2,000 to fund projects in their local communities.

Meanwhile in London, The River Café in Hammersmith raised £14,000, Cubitt House group of pubs raised £24,000 and ACME Fire Cult in Dalston raised £1,300, showing the diverse nature of those who took part but all of whom come together once a year to support StreetSmart.

This vital support is needed more now than ever, as sadly latest figures show a 21% increase in rough sleeping in London alone compared to the same period last year.

Paul Morrish, Chief Executive at LandAid, said: “I am delighted at the total raised from the 2022 StreetSmart campaign. LandAid are proud of the special relationship that we have with StreetSmart, and it has been amazing to see such enthusiasm across the hospitality and property industries in supporting the campaign, particularly during some testing years. This small choice will create huge impact in supporting homelessness projects that will bring both relief and security to those who need it most across the country.”

Find Pukka at Stand G36 at this years’ Expowest Cornwall 8th – 9th March 2023

Cost, Taste and Ethical Eating Essential to Achieve Post-Veganuary Success, says GlobalData 14

CLH News

Feb/Mar 2023

BASED CURIOSITY

Meeting consumer expectations for ethical, ‘green’ offerings while maintaining reasonable costs will be a notable challenge for restaurants in launching vegan menus this year, opines GlobalData. Veganuary has always proved a valuable period for brands to showcase new meat alternative innovations, but this year, it’s the ‘green’ credentials associated with vegan offerings that will reel in the crowd, explains the leading data and analytics company.

Replicating a meat-like taste is a proven preference among consumers globally. In 2022, almost a third (31%)* of consumers globally claimed that they are likely to try meat or fish-alternatives because of the taste.

Baghdadi continues: “This Veganuary we have seen a wide range of new plant-based options being introduced across the foodservice sector, especially in the UK and US, including the new vegan American Hot pizza from Domino’s, Burger King’s Vegan Royale with Cheeze burger and the Double McPlant burger from McDonald’s which has been vegan-certified.

SUSTAINABILITY IS KEY FOR 33% OF CONSUMERS* TO TRY PLANT-BASED MENU ITEMS When it comes to new vegan product launches, leading brands such as McDonald’s have focused on consumer facing aspects like sustainable packaging, while other areas hidden down the supply chain, such as carbon footprints and simplicity of ingredients, have taken a backseat.

Replicating the same flavor and sense of indulgence is essential for these big named brands, as many consumers are already accustomed to their meat counterparts – making a strong point of comparison.”

Ramsey Baghdadi, Consumer Analyst at GlobalData, comments: “For a plant-based menu to succeed, it cannot rely on its ‘plant-based’ status alone. It must also perfect associated aspects such as high quality, ethical production, and sustainable packaging to closely align with the preferences of non-meat eaters/flexitarians throughout the globe. While mega-brands like McDonald’s can rely on brand recognition, loyalty, and affordability to entice new customers, independent operators may not have that luxury. Therefore, independents such as Plants by Deliciously Ella, need to look towards high quality, sustainable and local operations that help them to stand out (and justify a higher price point).”

GlobalData’s 2022 Q1 consumer survey shows that, globally, people are more likely to try meat or fish-alternatives based on health (66%)*, sustainability (33%)* and animal-welfare (33%)*, and not just because it tastes good. If these measures are taken to consideration, you’re on your way to having a successful plant-based alternative menu item.

TASTE CONTINUES TO BE A PIVOTAL FACTOR FOR CONSUMERS PLANT-

VEGANISM SHOULD NOT BE REGARDED A SHORT-TERM TREND The plant-based market is maturing, and consumers expect more than a basic ‘mushroom substitute’ when eating out. Foodservice providers must join leading brands in considering long-term strategies for vegan menus. Especially during the cost-of-living crisis, brands should also focus on the affordability of vegan products to boost consumer accessibility.

Baghdadi concludes: “Veganuary is now synonymous with experimental behaviors, as thousands sign up each year to test a flexi or vegan lifestyle for themselves. Naturally, not all participants will fully commit, with February onwards painting a truer success rate for both the participants and brands’ new menus. That said, as of November 2022, a third (34%)** of people globally claim to be vegan, vegetarian, flexitarian or have a low meat diet. This alone shows that the market for affordable plant-based meat is out there all year round, it’s not just a January thing.”

How Dry Was the UK During Dry January?

Dry January 2023 was a little less dry compared to previous years according to a survey by product intelligence platform Vypr.

A nationally representative survey of its 65,000-strong community revealed that Dry January had a low engagement this year, less than 35% participated in a month-long abstinence, with just under 10% more men than women taking on the challenge.

When asked why they weren't participating in Dry January, 57% of consumers responded that they enjoyed having a drink, with 22% stating that they didn't drink and 7% saying it was too much effort or they didn't have the support of family and friends.

Those taking part in Dry January had different reasons for joining the challenge. 42% said it was for health benefits, and 33% said it saved money. The post-Christmas and New Year detox accounted for 30% of consumers, and 20% said it was part of wider lifestyle changes.

Most participants (38%) said they found Dry January easy, with just

under 30% saying it was okay. Less than 7% broke the challenge, with 19% commenting it was sometimes challenging. So what have consumers swapped their usual tipple to?

• 34% swapped to alcohol-free beer • 25% chose zero-alcohol Gin • 22% picked non-alcoholic lager • 20% went for booze-free sparkling wines • Other choices included Whisky (16%) and Rum (15%) • 22% said they hadn't tried any alcohol substitutes 50% of respondents said plenty of alcohol-free options were available, but 26% stated it was in supermarkets rather than bars or licensed premises. 6% said bars and restaurants had enough of a range of products. 41% stated alcohol-free products were fairly priced, with 31% adding them depending on options. Just under a third (29%) felt alcohol-free products were expensive.

Overall, 53% of consumers said Dry January had saved them money, while 33% said it had little or no impact. But, surprisingly, 14% said it was more expensive, which may indicate premiums on non or lowalcohol products.

STAYING DRY Just under 50% of consumers surveyed said they were likely to continue not drinking after Dry January ends, with 31% saying they might.

However, just over a fifth (22%) said they would drink.

Ben Davies, the founder of Vypr, comments: "With a wider range of non-alcoholic products, consumers can reduce their drinking. What is apparent is that the offering needs to be wider across hospitality.

Consumers are interested in alternatives and will experiment. Our data show an appetite for alcohol-free products and an increase in those stopping drinking for long periods."

Smashed AF Drynks’ Mission to Get the UK to Rethink Drinking... Not Ban Drinking For Drynks Unlimited founder Richard Clark alcohol free drinks are not just an opportunity to “cash in on the latest trend”. Richard is on a mission to motivate the British public to “rethink drinking”!

“People who drink alcohol have a great time but Drynks Unlimited believe in freedom of choice for those who may not want to drink, for whatever reason. It would be great if more retailers would promote the great AF options available,” he says.

“For me there’s a huge opportunity: the consumer wants to be excited more, and given more options. Operators are looking to make more profit and attract new consumers - this is the perfect combination!”

Drynks Unlimited’s “Smashed”, its range of alcoholfree beers and ciders, are not just an addition to an alcoholic product but are all carefully brewed and dealcoholised using an innovative cool vacuum distillation machine. Which, put simply, “smashes the alcohol out of its lager, pale ale, shandy as well as apple and berry ciders.

With Sir Clive Woodward calling for big changes at Twickenham following the Welsh Rugby League setting up an alcohol-free zone at the Principality Stadium on international match days, Richard argues that banning alcohol at sports events - whether Wembley or Twickenham - is not the solution.

“As the branding says, we smashed the alcohol out of our bespoke beers and lagers and ciders creating some real drinks at 5% that are right to be de-alcoholised (not everything can be) and they become 0% real beers and lagers and ciders”.

Richard believes that consumers should have access to have a good range of alcohol beers, ciders and wines.

"We can all go that bit more to support retailers," Richard adds. "Not just by providing more choice, but by offering staff training and samples

so they can help educate and inspire consumers.

"We can help do that and play a key part in helping people rethink the way they drink!", he added For further information visit www.smasheddrynks.com or see the advert on the facing page.

Why a Hotel’s ESG Policies Should Not Be Placed By The Wayside In 2023 16

CLH News

Feb/Mar 2023

By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com)

hotel sector’s challenges in 2023.

a higher standard of accommodation.

RENEWABLES CAN HELP ALLEVIATE RISING ENERGY COSTS

Introducing more sustainable and environmentally friendly policies, can also help. In fact, 33% of job hunters think ESG policies have affected how they search for job opportunities, with nearly two in five (38%) employees prepared to look for a new role if their current firm’s ESG policies were not up to scratch.

For hospitality businesses, the energy crisis has compounded pressures and over a third of UK pubs and restaurants were forced to reduce their opening hours due to rising energy costs last year. However, energy prices have now moderated, and the economy has, so far, managed to narrowly avoid recession. Indeed, energy bills may well fall below the price guarantee by the summer.

This tempering of energy price rises should not stop hotel owners taking action. Despite the upfront cost, ESG policies with a focus on increasing renewable energy supplies will drive down bills in the longterm while also benefiting the planet.

For many, a new year is a time for renewal and rebirth. It is certainly true for the hotel sector, as it starts to re-shape itself for the revival that is already taking place in hospitality. Many hotels are re-thinking their strategies, revitalising their offers and re-positioning themselves in the market to take advantage of emerging opportunities.

One area, which has already been increasing its importance is sustainability. This year will likely see it become critical to hotels’ prosperity as travellers focus on a hotel’s sustainability and ESG policies intensifies and almost defines the hotel choices they make. Also, from providing relief for rising energy costs and cultivating a healthy local supply chain, to attracting and retaining talent, ESG strategy could be key to solving the

GOOD TO GO LOCAL Amidst cost and workforce concerns, the prosperity of a hotel or other hospitality business’ local area is often a key factor in its success.

Clearly, the cost-of-living crisis is having a disproportionately profound effect on local industries, which often rely heavily on small, regional customer bases. However, again sustainability policies can play a role not only helping local firms but also the hospitality businesses themselves.

YOUR HOTEL NEEDS YOU

One initiative is to support local suppliers. For example, almost 100% of Burgh Island’s produce is sourced locally and in addition we grow our own produce on our own on-site garden. This has aided the development of a fantastic relationship between the hotel and goods and services providers in the area, leading, in some cases, to new experiences for our guests.

At the end of November last year, a survey of hospitality businesses in the UK showed that the vacancy rate stood at 11% compared to a UK average of 4%, costing the industry £22bn per year. However, in the last quarter of last year, according to a survey in the Morning Advertiser, vacancies fell from 158,000 to 149,000, a drop of 5.5%. Hotel owners can, of course, help accelerate this declining trend by implementing their own initiatives, such as better training, more sociable hours or providing

Although recently there has been a trickle of more optimistic economic news, the outlook is still challenging. However, hoteliers who may be tempted to reign in their ESG policies and trim their sustainability initiatives would be taking the wrong decisions. Reviving, rather than reducing their ESG commitments, is important across the range of hotels’ operations and could well be the key factor in many hotels’ survival and success.

Getting started may not be as daunting as it seems. At Burgh Island, we commissioned a Sustainable Energy Strategy Report, courtesy of Doug King Consulting, which has given us invaluable insight into the renewable energy capabilities of our property.

Historic Village Pub Keeps it in the Family as New Manager Takes Over from Her Parents

If pubgoers at The Bull Inn at Linton, Maidstone, think the new face behind the bar looks familiar, they’d be right – new General Manager Natalie Alden took over the pub from her parents, after growing up there.

“Whatever I have done in my life over the last 15 years, I have kept ending up back here. So when my parents decided it was time to move on, and it became a managed house, it made perfect sense to apply to become the General Manager.”

Natalie took on the running of the Shepherd Neame pub – which moved from being a tenanted site to a managed house earlier this month – after watching her parents run it for the past 15 years.

She said of her parents, who are now enjoying well-earned semi-retirement: “My parents have been massively supportive of me doing this. After all, it’s because of them that I got into the industry in the first place!

And she has such a fondness for the establishment, that she had her own wedding reception to husband Charlie there five months ago, with many of the guests being regulars at the pub.

“They have taught me that if you want something in life you have got to work hard for it. My parents are incredibly hardworking people, and are great role models for us to look up to.”

Natalie, 39, said: “I am completely and utterly in love with The Bull Inn. I got married in September here, and all the customers came to the wedding.”

After taking on the management of the site, which offers breathtaking views over the valley from its garden terrace, Natalie has been delighted that the vast majority of its staff have chosen to stay on.

Her parents Kim and Bob were in the hospitality industry for more than 30 years and Natalie, who has two sisters and two brothers, describes running a pub as ‘in her blood’.

She said: “I have lived with the industry since I was seven; I have lived and breathed it. We used to come home from school and Mum was working behind the bar and the head chef would make us our tea.

Some cosmetic changes to the site are planned, but, Natalie emphasises, it will continue to provide the same warm welcome it has done for regulars and new visitors alike that it has done for many years.

“The Bull just needs someone here to love her,” she added. “And I do love her.”

P&G Professional: Reduce Energy Without Compromising Results Against the backdrop of the current energy crisis and impending net zero targets, companies are now more aware than ever as to how much their practices are impacting the environment. Customers are also increasingly conscious of the products businesses use, and how sustainable they are. However, an emphasis on sustainability should not come at the expense of product performance.

Businesses need commercial solutions that can save energy and conserve energy without compromising results.

P&G Professional’s trusted brands – including Ariel® Professional, Lenor® Professional, Fairy® Professional, Flash® Professional– are formulated to provide an outstanding clean even with one wash, short cycles and low water temperatures, giving professionals confidence that their business will always shine.

For example, Ariel® Professional is specifically formulated to provide an outstanding clean, even at colder temperatures, meaning businesses can save energy and in turn save money on bills, while still achieving a spotless clean. In fact, making a simple change such as switching temperature from 60°C to 30°C can save up to 60% on washing machine bills!

Learn more on: https://pgpro.co.uk/en-gb/ *Cost of electricity saved for laundry when washing at 30C vs 60C cycle and for automatic dishwashing when using a short cycle (average 47C) vs. a normal cycle (average 57C). Plus cost of gas saved filling in a 10L bucket of water at 20C vs 50C for surface cleaning and a 45L sink at 20C vs 46C for hand dishwashing. Energy cost saving based on average H1 2022 electricity and gas prices (incl. taxes) for businesses in the United Kingdom source Eurostat (Statistics for European Commission). Based on 4 washes per day (1460 per year) for both hand and automatic dishwashing, 1 wash per day (365 per year) for surface cleaning, and 10 loads per week (520 per year) for laundry.

18

CLH News

Feb/Mar 2023

Finger Clickin’ Good: How Hospitality Can Get Better at SEO

By Chris Pitt, Managing Director at Vertical Leap (www.vertical-leap.uk)

But what the vibrant nature of the sector does surface is that outlets’ search marketing strategies need to be more effective than ever.

HOSPITALITY NEEDS A ‘NEAR ME’ STRATEGY Our analysis of consumer search terms for our recent Restaurant SEO Report reveals the first- and second-ranked phrases include the words “near me”. It might seem innocuous, but it’s hard to overegg the importance of making location a key ingredient of hospitality marketing. The inclusion of those two short words in searches has become almost unconscious for consumers - showing how much this matters when they’re making a choice.

So, optimising for ‘near me’ searches should be a given - no matter how big or boutique an eaterie is. But work doesn’t end there.

Simply stating the location in the text of search results won’t do. That would be a missed opportunity to display other aspects that make the place special and worth consumers’ time and money.

Whether fried chicken or foodie dishes are to your taste, the chances are you’ll have made a hospitality booking or devoured a delivery in the past few weeks.

It’s likely, because the value of eating out is even higher than previously predicted - almost £92bn by the beginning of 2023, while the takeaway market’s set to reach £12.6bn by 2025.

In the pandemic, more of us turned to deliveries. Post-Covid, we’ve returned to hospitality venues in droves while keeping up the takeaways.

While the cost-of-living crisis might mean different decisions for households up and down the UK, it’s unlikely to result in a dramatic downturn of bookings and orders. Most people still like being catered for.

Competitors need to create culinary curiosity by including other details in copy. That means going beyond opening times and a bog-standard image of a building exterior. Adding aspects of ingredient provenance, speciality dishes and accessibility will all drive choice.

In this way, businesses can engage a brand new audience further up the funnel. That might be enough to persuade people to eat in or take away, thus growing the target market.

Conversely, the last thing any hospitality venue wants is a slew of bad reviews (unless, of course, it infamously dines out on poor publicity). But they don’t have to leave a sour taste - in fact, it’s bad practice to ignore them. Embracing difficult reviews is an opportunity to respond with an improved marketing strategy.

Search optimisation is a key part of nourishing the narrative (or, at least, moving negative sentiment further down the rankings). We’re certainly seeing a rise in interest among brands to tackle this aspect.

Changing the conversation involves challenging brand assumptions. That begins with a renewed focus on the business website to show exactly what’s on the menu.

SEO IS A MAIN COURSE NOT A SIDE DISH Search optimisation has long been overlooked by many hospitality brands and establishments. This misses the strategy’s power to tap into new audiences and its effect on wider marketing opportunities.

SEO allows eateries to reach diners higher up the funnel as well as in their hungriest moments lower down the food chain. Any visitor to an outlet’s website means more volume, more fuel for CRM and more people to target through other channels.

If you want to improve your SEO, there are lots of tools available, not least Google’s own options. These include Google Analytics, Search Console and Keyword Planner. All are useful for managing and augmenting your website and Google Business Profile, one of the most vital aspects for achieving online visibility at a local level.

It’s also important to realise that it’s very difficult for any organisation to handle the granular aspects of successful search strategies alone.

Optimisation is a resource-intensive discipline that delivers an almost endless supply of data for customer trend analysis, and marketing and operational improvement.

Engaging a professional external partner that can manage the lion’s share of SEO through an AI-driven dashboard, can make all the difference in the race to provide the most mouth-watering offer to the UK’s growing army of diners.

Shepherd Neame Pub Managers Celebrate 30 Years – With 30 Happy Couples A husband and wife team who have managed a Shepherd Neame venue for 30 years celebrated the milestone with 30 couples who have married there over the years – including several brides in their wedding dresses.

“We couldn’t get over how they all made friends and were on the dancefloor together late into the night – it was just so lovely. You get thank you cards and messages but to hear people say how happy they’ve been was so nice for us – it was the best way to celebrate.”

Janet and Philippe Sorak joined The Barn in Lonsdale Gardens, Tunbridge Wells, as General Managers in 1992 and launched weddings in 2011.

Chloe Hinson, 28, from Tunbridge Wells, was one of the brides who came in her dress, accompanied by husband Andrew, 30. The pair married at The Barn just eight weeks ago.

Since then the beamed building has gone on to become an awardwinning wedding venue and hundreds of couples have marked their big day there.

Andrew described the service they had for their wedding as “faultless” while Chloe said: “Janet and Philippe were so amazing. It is a nice, intimate venue and they looked after every detail perfectly.”

So it was fitting that when Janet and Philippe reached 30 years at the site that they would celebrate with 30 couples – and they did so in style earlier this month.

Bev and John Smith, who live in Chalk, married there in June last year, after two postponements due to the pandemic.

Several brides attended in their original gowns, and the couples, along with others who have helped the pair over the years, including photographer Helen England and toastmaster Jim Cattermole – enjoyed a sitdown meal and disco into the evening.

Janet said: “It was an absolutely amazing night. Some of the couples were really emotional about it, and they are talking about doing an annual reunion now, they enjoyed it so much!

Gibson Plus Landmark Baubles Gibson Plus is a family-run, manufacturing business based on the outskirts of Newtownards, an historic market town in beautiful County Down, Northern Ireland. Established in 1989 by Brian and Jacqui Gibson, the everyday running of the business is now taken care of by their children, Susan and Matthew. Traditionally, our company specialised in the manufacture of labels, badges and signs, selling mainly to industrial customers, schools and nursing homes. We pride ourselves on having built our family business around a core of loyal, returning customers over many years. Quality products at fair prices, attention to detail and excellent customer service are our top priorities at Gibson Plus.

LANDMARK BAUBLE Our Landmark Baubles are produced in the U.K using 3mm ethically sourced, Maple Veneer with a thin plastic backing. The beauty of the Landmark Bauble is they can be produced with the landmark or image of your choice.

This allows you to create a design that you can be confident your customer base will love!

MAGNIFIQUE BAUBLES

Bev did not wear her wedding dress, opting for a necklace she wore on her wedding day with her outfit.

She said: “We looked at quite a few venues but we loved this one because it was more intimate and personal. Philippe was amazing from day one.”

John added: “The amount of effort they put in for you is amazing. The awards they have received are well deserved.”

The same great product manufactured using the exact same processes, but adapted for the warmer months. The Magnifique Magnet is perfect for hotels, gift shops and tourist attractions. We can engrave the image of your choice to make the perfect personalised magnet for your customers!

PRODUCT BENEFITS: • All our products are handcrafted in the U.K. • Light weight & robust perfect for popping in a Christmas card.

• Free no obligation artwork, see exactly how your product will look before committing to an order.

• Minimum order from just 60 products.

Visit www.gibsonplus.co.uk, call 028 9181 8801 or email admin@gibsonplus.co.uk See the advert on page 7.

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!!

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!

OiLChef, trusted by industry experts, used by the industry and available for you now in the UK. Contact them today via their website: www.OiLChef.com

High Demand for Night-Time Economy, but Late Night Levy 'Must Go' 20

CLH News

Feb/Mar 2023

New figures from the Office for National Statistics (ONS) shows hospitality is fuelling the night-time economy but worrying trends are emerging, particularly the loss of 800,000 workers in the past six years.

the late night levy had not met its objectives, wholeheartedly backed by the industry, suggesting that it is unaffordable and represents no benefit to businesses on the ground.”

Nightclubs, bars, restaurants and cafes are responsible for 42% of customer spend after 6pm, the largest of those examined by the ONS, which demonstrates the strong public demand for our late-night offering.

NTIA FLASH POLL: 306 RESPONDENTS: What type of business do you operate?

• 45.9% Nightclub / Venue / Event Space • 36.1% Pub/Bar/Restaurant • 4.9% Hybrid Space • 4.9% Promoter / Event Organiser • 4.9% Supply Chain • 3.3% Other Where is your business located?

The figures show the sector remains a key employer, with 8.7 million people working at night, but the significant loss of workers over the past six years and the continued drain on turnover by the Late Night Levy is preventing venues taking advantage of high demand.

UKHospitality Chief Executive Kate Nicholls said: “This new data shows how important the night-time economy is to communities across the UK; as a critical employer and its role driving footfall to towns and cities to visit our late-night venues.

“Hospitality is the main attraction in the night-time economy, with almost half of consumer spend taking place there, but there’s so much more we can do if barriers to doing business are removed. The loss of nearly a million workers from the sector just shows the pressure it is under.

“The Late Night Levy can be one of the main drains on business, costing venues £365,000 last year and stifling the sector’s recovery from the pandemic. Its introduction has been a failure and removing such an ineffective levy, which local authorities and a House of Lords Committee both concluded has not been successful, would provide much-needed relief for affected venues.

“After a pandemic where late-night venues could scarcely open and now a cost-of-living crisis, we need to see a concerted effort by Government and local authorities to back our night-time economy.

Supporting positive measures such as the agent of change principle would be a great help to the sector, as would planning and licensing policies that recognise the benefits the late-night sector brings.”

NTIA POLL BACKS CALLS FOR LEVY TO BE SCRAPPED

” to support local Policing and Local Authority budgets across the UK, but more importantly, within the current climate these additional costs are unaffordable and will further erode the limited cash flow these businesses are surviving on.

• 77.8% England • 19% Scotland • 3.2% Wales Is your business currently subject to a Late Night Levy?

NTIA FLASH POLL : 306 RESPONDENTS (LNL – LATE NIGHT LEVY)

BUSINESSES OPERATING WITHIN LNL AREAS:

• 72.2% of Respondents with a LNL area feel it does not meet its objective • 84.4% of Respondents who do not currently pay LNL felt that a Late Night Levy would not benefit the area they operate within.

• 81% of Respondents felt that the LNL would not be affordable in the current operating climate.

• 77% of Respondents felt that The LNL should be abolished Only nine local authorities, including Newcastle, Southampton and London boroughs Camden and Tower Hamlets, charged a late-night levy in 2022. Several councils, such as Nottingham and Cheltenham, have scrapped the tax in support of the night time economy and hospitality sectors.

Over three quarters (77%) of businesses in the night-time economy have called for the late night levy to be abolished in a survey by the Night Time Industries Association.

Michael Kill CEO NTIA says: “It is absurd that the Government is even considering consulting on the expansion of the current late night levy scheme. It’s atrociously timed, in the middle of a cost inflation crisis, where the sector is perilously being pushed closer and closer to the edge.”

Many across the sector, the survey says are seeing this as a “Stealth Tax

“The House of Lords review on licensing last year was very clear that

• 71.4% No / 28.6% Yes Do you believe that the Late Night Levy meets its objectives for the business area you operate within?

• 72.2% No / 27.8% Yes

BUSINESSES NOT OPERATING WITH LNL AREA Do you believe a Late Night Levy would benefit the area which you operate within?

• 84.4% No / 15.6% Yes

BOTH LNL & NON LNL BUSINESSES Under the current operational conditions, is a Late Night Levy affordable to your business within your area?

81% No / 19% Yes What do you think should happen to the Late Night Levy?

• 77% Believe the Late Night Levy Should be abolished • 9.8% Left to Local Authorities to decide on implementation • 9.8% Rolled out nationally

Hospitality Kicks Off Football Tournament This June, Raising Vital Funds for 3 Great Charities

Hospitality Kicks, the charity football tournament for hospitality brands is heading to Manchester on Tuesday 27th June 2023 with the goal of raising £50,000 for three fantastic industry charities. The final amount raised will be distributed evenly between Only A Pavement Away, The Tim Bacon Foundation and the Licensed Trade Charity.

Founded by Wireless Social, the leading connectivity and Wi-Fi provider for hospitality venues, the inaugural Hospitality Kicks will bring together 40 teams from the sector, for a day of free-kicks, fundraising and no doubt, fierce rivalry. Places are open for operators and suppliers eager to form a 7-aside team (£300 for operators, £800 for suppliers) and prove to their peers they have the goals to match their guest experience. A breadth of sponsorship opportunities are also now available to forward thinking businesses, from branding up footballs and corner flags to operating food and drink stands and the after-party entertainment.

Kicking off is at 9am on 27th June 2023 at Wythenshawe Sports Ground, Manchester. Tournament matches will be played until 3pm, with food and drink available throughout the day, before the winner is crowned by

a soon to be announced special guest. Hospitality Kicks will conclude with entertainment and drinks running until 6.30pm.

Commenting, Julian Ross, CEO at Wireless Social, said: “I truly believe there is no industry better than hospitality at coming together to support people and great causes. I’m thrilled to be launching Hospitality Kicks this summer, team registrations, donations and sponsorships have already started pouring in so I encourage you to move fast if you want to be involved, as not only will it be a fun day, the funding we’ll raise for Only A Pavement Away, the Licensed Trade Charity and the Tim Bacon Foundation is vital.”

“It’s truly humbling how positive the initial response to Hospitality Kicks has been and I hope that it will be an event in the industry calendar that people will be excited to be a part of for many years to come.”

To take part in Hospitality Kicks or to find out more about sponsorship opportunities, please visit www.hospitalitykicks.com or email info@hospitalitykicks.com

KP Snacks Gets Flavourful With Exciting New McCoy’s Launch KP Snacks has unveiled a brand-new product range for the UK’s number one ridged crisp brand with the launch of McCoy’s Epic Eats.

Delivering on McCoy’s unmistakable bold flavour, the range features two new irresistible products, Nacho Cheese and Spicy Salsa.

Rolling out from 20th February, the McCoy’s Epic Eats range delivers unique and tempting flavours and promises an epic snacking experience for consumers looking to try something new.

Amy Heap, Marketing Manager at KP Snacks says: “McCoy’s is the original and best ridged crisp brand, synonymous with big and bold flavours. We know taste is the most important factor driving purchases in CSN and our NPD reflects flavour trends and delivers innovative new products to the category. McCoy’s Epic Eats packs that flavour punch with the same signature crunch.”

The new range is supported by an engaging media campaign spanning radio and social to drive awareness of the new product range.

Running from February to March, the Epic Eats radio activity is part of McCoy’s ongoing partnership with Global radio and will feature a range of on-air adverts including an exciting competition offering listeners the chance to win their own epic adventure.

See the advert on the facing page for details.

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CLH News

Feb/Mar 2023

Foodservice Distributors Dole Cornwall Foodservice 2-5 Callywith Gate Industrial Estate, Launceston Road, Bodmin, Cornwall PL31 2RQ

Suppliers of unbeatable fresh produce, dairy, chilled, fine foods & frozen products throughout Devon & Cornwall

Over 3000 products kept in stock All available for next day delivery Order until Midnight for next day delivery

01208 77911 bodminsales@dole.co.uk SEE US ON STAND F28

Expowest Cornwall Preview You’re Invited to Expowest Cornwall in March!

Spring is nearly here, which means that so is Expowest Cornwall! Taking place on Wednesday 8th & Thursday 9th March at the Royal Cornwall Showground in Wadebridge, it's your opportunity to get ready for Easter, the Summer, and beyond.

Over 150 exhibitors will be bringing you everything from the latest food offerings to the newest drinks, the best in business services, sundry supplies, catering equipment, food service and much more besides. It’s your annual opportunity to get all the products your business needs for the year ahead, and to keep up with the very latest trends and innovations. Catch up with colleagues, suppliers and customers as well as making essential new contacts. After all, you can't see, touch and taste on the internet there's no substitute for meeting producers face to face and trying their products in person!

New for 2023 is an aisle in the show which focuses on the Fish & Chip/Takeaway trade. It features existing exhibitors, as well as some who are exhibiting at the show for the first time on their own stands. Come and sample from T Quality, Middletons Foods, Kerry Foods, Drywite Ltd, Pacific West, Blenders, Pan Euro Foods, and Pukka Pies. These organisations are grouped for your convenience, and there are many other suppliers to takeaways throughout the show.

A new Leading in Innovation and Sustainability area will be signposting you to organisations within the show that display these qualities within their business products and services. There will be a mixture of information and products to inform you about innovative new products and services, or sustainability credentials, that align

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

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools.

S E E U S S TA N D H 4 1

Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response.

Visit us on stand H41 at the Expowest Cornwall show.

with your business objectives and ethos. See how companies are working towards doing business in a way that is better for everyone.

The LWC drinks area is back, bigger and better than ever. LWC Drinks is the UK’s largest independent drinks wholesaler. Discover a world of wines, a whole range of spirits, beers, ciders, as well as mixers and soft drinks. Let them quench your thirst for the best for your business! They have more than 50 brands represented this year – so if you run bar in your business, it’s certainly worthwhile spending time here at the show.

As well as stocking up, you can network with colleagues, and take advantage of a range of exclusive show offers. Expowest brings exhibitors to Cornwall who want to meet the region’s buyers. The show is easy to reach and well signposted from every direction. What’s more, there’s ample free parking within an easy stroll of the show.

Expowest Cornwall really is the show that has it all covered!

For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit www.expowestcornwall.co.uk. or follow @Expowest_UK.

Chadds Foodsmiths

Chadds Foodsmiths, The Cornwall family based foodservice wholesaler supplying local business for the past 75 years.

Supplying Food and hygiene products to –

• restaurant, hotel, pub, cafe, coffee shop, take-away, farm shop, visitor attraction, care home, schools & colleges.

• We offer an extensive range of food categories from frozen, ice cream, dairy, meats, and grocery & Drinks.

• We also stock an extensive range of Hygiene products including cleaning chemicals, Hardware, Bin Bags and hand towels and toilet rolls and laundry chemical systems.

Also eco friendly chemical systems.

‘We are the one stop shop for caterers’.

Our range will appeal to all those who have a pas-

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.

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

Cornwall Scale & Equipment Ltd Visit us on Stand H25

sion for great food and a great service. From the big brand products to working with local artisan suppliers we have something for everyone.

Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. It also enables Sterling own label produce to be available. The own label range has significantly developed over recent years and continues to help us offer a good value product to our customers.

Come and meet us on our stand G26 at Expowest.

For more details call our telesales 01288 353964 for a representative to visit. www.chaddsfoodsmiths.co.uk 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 auto-incrementing guns for batch codes.

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

Visit us on stand F26 to view our products.

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

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help.

Supplying and maintaining cash registers and scales throughout the south west of England. All makes and models including Sam4s, Casio, Pi Electronique, Aster and much more.

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

Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week.

• Cash Register Rolls and Ink Rollers/Ribbons • Pricing guns and labels • Money Counting Scales • Money Sorters • Forge Note Detectors • Monitor lines • Stock control Software • Paging Systems Please pay us a visit on stand H25.

Expowest Cornwall Preview

Feb/Mar 2023

CLH News

Rosemullion Distillery Cultivates Success...

60 Awards and Growing Founded by Liz and Andy Bradbury in 2017, and based on the Helford river Cornwall, Rosemullion’s success stems from their commitment to being protectors and perfecters of the distillers’ craft. They take their role as Artisan-producers very seriously, ensuring quality control by confining production to 300 to 500 bottles at a time, with all spirits produced by hand using their bespoke copper stills.

Summer Gin, and, most notably, a haul of 9 awards in the Sip Awards 2022. The Sip Awards covered 3 Platinum wins for Rosemullion’s Harvest Gin (including best flavoured gin), Dark Rum and Dry Gin; they were also awarded a Double Gold for the Summer Gin and 5 Gold Awards for their Seafarer’s Gin, Spiced Rum, Gold Rum, White Rum and Chocolate rum (which also received an innovation award).

Being placed in an area of outstanding natural beauty has enabled Rosemullion to draw upon its unique properties – Helford rainwater is used in the fermentation and distillation process, complemented by local Cornish ingredients plus seasonal fruit from their own orchard and vines.

Andy Bradbury confirms ‘like all the entrants UK and Worldwide, we work really hard to get our spirits noticed, both nationally and Internationally so these awards certainly gave us a licence to celebrate! We are hopeful this recognition will help us expand our hospitality and retail stockists in 2023 and look forward to meeting trade attendees at the forthcoming Expowest Cornwall, Stand number J27, to offer the 10% discount for this show.

These business values and natural benefits have led to Rosemullion being one of the most awarded Artisan distilleries in the UK. Currently holding 60 awards, these include a Gin Guide Award for its Rosemullion

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

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

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

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond

www.rosemulliondistillery.com/CLH 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 H28 at Expowest Cornwall.

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

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CLH News

Feb/Mar 2023

Expowest Cornwall Preview

MOOR COFFEE LTD

Find Pukka at Stand G36 at This Years’ Expowest Cornwall From traditionalist All Steak, to stadium favourite Chicken Balti and award-winning Vegan and Vegetarian[3] recipes, these popular pies are the ticket to broadening appeal and bringing in even more customers. Partnered with the Pukka Pie Heater package, pies stay warm for up to 4 hours, ready to serve.

Expo Cornwall 8th - 9th March Stand E31 Come and say hello and see what in-show offers we have

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS

MACHINE SERVICING & REPAIRS PLEASE VISIT US AT

WWW.MOORCOFFEE.CO.UK 01409 231166

Pukka – the nation’s number one pie brand[1] - has been baking its bestselling pies for 60 years, and as part of this birthday celebration Pukka has launched a special new recipe that pays tribute to its Chip Shop heartland.

Combining two iconic British favourites, The Pukka Pie and chip shop curry sauce, Pukka’s new Chip Shop Chicken Curry Pie has the seal of approval from industry experts and is already delivering on the brand’s full on flavour promise. Set to fly off menus, almost three quarters (71%) of Pukka’s core buyers said they’d be likely to buy it[2].

Moor Coffee Ltd. We’re very excited to be exhibiting at the 2023 Cornwall show after a couple of years out.

We encourage you to come along and talk to us about our special offers, take advantage of our enhanced machine bundles and sample some delicious, freshly ground coffee - we look forward to meeting you! Stand E31

Pukka is helping outlet owners both drive engagement and sales to maximise footfall during key sales periods. Available on the Pukka foodservice website these include a Heat & Serve Guide, Social Media Toolkit, and bespoke POS. [1] IRI Marketplace | Chilled & Frozen Pies | 52 w/e 20th March 2022 | Total UK [2] VYPR Consumer Steer Sept 2022 [3] Veggie Cheese Leek & Potato winner of The Grocer New Product Awards 2019 and Vegan Minced Steak & Onion winner of The Grocer New Product Awards 2021

South West and the UK. With over 25 years’ experience in the beverage vending industry, we understand that coffee machines can be an expensive outlay, so we offer a range of purchase options on both new and refurbished equipment. Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff free of charge! After-sales support is taken seriously (no box sellers here!) so we provide you with a comprehensive back-up service with regular customer contact, a range of point-of-sale material and a fully equipped service department.

Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the

Come and Say Hello - Stand E31

Spirits and Cocktails

Introducing Bareksten – A Premium Range Of AwardWinning Spirits From The Dark Norwegian Forests

Join the Spirit of Norway

Bareksten has bottled the essence of Norway, in both taste and character – dark, wild, breath-taking and dramatic. Developed with the finest ingredients and exceptional flavours, the hero product in this range of spirits; Bareksten Botanical Gin (46% ABV) is a smooth potato based botanical gin, a superpremium, versatile spirit, making it a distinctive addition to any bar’s gin line-up. Featuring 26 botanicals, 19 of which are found locally, the exquisite black bottle hints at the deep, dark forests where the majority of the botanicals are sourced.

Norway is renowned for the best quality berries in the world; juniper, blueberries and lingonberries are selected for their depth of taste and aroma. Whilst herbs sourced from amongst the pine trees add dense dark undertones of the forest floor. Produced at the Oss Craft Distillery in Bergen, Bareksten Botanical Gin tastes exactly as you would expect it to - of the Norwegian forest. The nose is vibrant and inviting with clear notes of fresh pine intertwined with enticing spiced undertones. For a perfect serve, a classic Bareksten Botanical Gin & Tonic is best served with cherry tomatoes to fully appreciate the botanical flavours.

The Bareksten Spirits collection also includes Navy Strength Gin, Old Tom Gin, Double Gin, Illsint Absint and the Scandinavian favourite, Botanical Aquavit. Bareksten Botanical Gin was awarded Gold in the Gin category at The London Spirits Competition in 2022.

For trade enquiries, please contact sinead@osscraft.no or visit www.barekstenspirits.com

Stig & Tonic Ingredients: • 35ml Bareksten Botanical Gin • Premium Tonic Water • 2 Cherry tomatoes halved • Coriander leaves

For trade enquiries, please contact sinead@osscraft.no Master of Malt | LWC | Hammonds | Amazon | Enotria | Speciality Drinks

Barekstenspirits.com | @barekstenspirits

Method: • Pour Bareksten Botanical Gin in a glass full of ice cubes.

• Top up with premium tonic water and garnish with halved cherry tomatoes and coriander leaves.

Spirits and Cocktails

Goldstone Rum There’s a new family run distillery on the scene in Sussex and it’s offering something a bit different to Britain’s rum industry. Their scratch rum is made from fresh sugar cane juice which is added to the fermentation within hours of being pressed. This along with three other types of sugar jaggery, panela and traditional molasses makes for a very unique tasting rum.

Tom Surgery who recently visited the distillery said ‘I’m so excited to see the journey Georgina and John are on with Goldstone Rum. It’s inspiring stuff. The rums are characterful, pure and super smooth. I can’t wait to watch them develop further.’

The team at Goldstone Rum are currently developing their flavour range inspired by traditional rum cocktails. Ginger and lime after the dark and stormy and Kola Nut after the cube libre. The flavoured rums will be available in the Spring.

John Bowell co-founder said ‘Our rum has a flavour profile like nothing else we’ve tried during our recipe development. The rum has notes of baked banana and hazelnut making it rich and round on the palate and nose.

We’ve been overwhelmed with the feedback we’ve received from customers and hospitality professionals’.

The Brighton-based husband-and-wife duo are also working with the hospitality industry to provide sessions at the distillery for restaurants and bars to expand their knowledge on fermentation and distillation of spirits.

Their rum school upstairs allows sommeliers and bar staff to create their own flavour combinations of rum.

Their distillery is open to the public on Saturdays for tours and tastings for just £10 per head.

Born out of the idea that there is a gap in the market for an artisanal quality rum usterlising traditional methods over mass production. Goldstone Rum is made with a slow fermentation, using high quality natural sugars. The result being something exceptional.

To find out more visit www.goldstonerum.com

Feb/Mar 2023

CLH News

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Pineapple and Ginger Daiquiri INGREDIENTS 50ml Goldstone white Rum® 50ml pineapple juice 25ml ginger syrup 25ml coconut water Juice of half a lime

METHOD - Make the ginger syrup by combining the sugar, coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until dissolved.

Allow to cool.

- Combine Goldstone Rum®, pineapple juice, lime juice and ginger syrup together in a cocktail shaker with ice. Shake well, strain and serve.

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles.

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world. As well as leading mixologist and Flavour Blaster ambassador Simone Caporale, owner of Sips 3rd best cocktail bar in world.

guru, Robert Flunder who came up with the initial concept to add some theatricality to the drinks experience. And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours.

Australian-born Colin, who previously worked in the bar and leisure industry in the UK, spent four years helping to develop the product which he describes as “an inner child gadget.”

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technology.

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being artificially produced.

Other clients include top chains such as The Alchemist, Maybe Sammy in Australia, and it is also currently helping to create the immersive experience at Johnny Walker in Edinburgh.

And it’s not stopping there. Now with a 15-strong staff plus a R & D team, a number of other products for the Hospitality sector are also in development.

The company also has a strong foothold in the international market, particularly in the USA where it can be found in venues in California, Florida and Las Vegas to name a few.

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing

“The ultimate in theatrical mixology.”

For further information visit www.flavourblaster.com

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CLH News

Feb/Mar 2023

Cleaning and Hygiene

Ozone Clean

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

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

We have over 850 clients and 11 million rooms per

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

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day, we have empirical evidence, that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner. Genuine and provable results. This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes.

Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energy or chemical consumption.

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% discount exclusive to this article. Just quote OZO15.

Web: www.ozoneclean.co.uk Call : 020 8883 2756 Emails: sales@ozoneclean.co.uk

edencleen from Cleenol Over the course of our history, we at Cleenol have always produced products that offer a perfect balance between cleaning performance and efficiency with an attention to reducing the environmental impact that our products may carry. edencleen, our latest brand, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral part of our DNA. Edencleen has been designed to reflect in part our vision for a cleaner, safer world, that touches not only the environmental aspects of sustainability, but has as an aim, a social ambition to leave the planet in the safe care of and for future generations. As such with edencleen, Cleenol looks to ensure transparency in our approach, which may on occasion result in some counter intuitive elements.

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

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser, an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser, a window cleaner and a laundry detergent and fabric softener.

(CONTINUED ON FOLLOWING PAGE)

Cleaning and Hygiene

Feb/Mar 2023

CLH News

GroutGleam - Refresh, Recolour, Restore GroutGleam restore and recolour grout and tiled surfaces to like new condition incredibly affordably. No mess, no stress, no hassle, completed and reusable in hours.

This everlasting solution has huge commercial appeal with low upfront costs which result in ongoing cost savings with reduced cleaning and maintenance requirements.

Operating successfully for over 5 years, our 50+ nationwide network of Official Partners exclusively offers the GroutGleam service after completion of our full training programme.

Any grout and tiled surface in any tiled location can receive the full GroutGleam treatment.

Our list of satisfied customers grows daily and so far, includes hotels, pubs, restaurants, holiday parks, offices, leisure centres, gyms, theatres, stadiums, airports, train, and bus stations and much more.

We are not tilers, we do not regrout. Our bespoke compound overlays and chemically bonds to your existing grout resulting in an everlasting low maintenance, easy clean surface.

edencleen from Cleenol (CONTINUED FROM PREVIOUS PAGE)

edencleen products have been developed around the following principles and ingredients: • RSPO certified palm oil derivatives • No animal derived products • Cruelty free • Minimal petrochemical derived products • No parabens, formaldehyde, CMI/MIT, triclosan, phosphates, chlorine bleaches, optical brighteners, quaternary ammonium compounds • VOC free and phosphate, EDTA, NTA free • Recyclable / recycled packaging • 100% bio-based surfactant - made by using bio-based ethylene oxide which is manufactured from biomass ethanol.

EXAMPLE ONE: 20 room, independent hotel in Blackpool, affordably recoloured all 20 ensuite shower cubicles in just 6 days with one of our Official Partners.

EXAMPLE TWO: After almost a decade in service a holiday lodge company with 10+ UK sites and approaching 800 cabins were concerned about the condition of their bathrooms.

Their biggest complaint from customers when surveyed is the tired appearance of their bathrooms. To replace 800 bathrooms would require an investment of millions of pounds and too much downtime. To regrout 800 bathrooms would require an investment approaching a million pounds and too much downtime.

The solution to GroutGleam each bathroom will save the company hundreds of thousands of pounds when compared to regrouting. And very importantly with one GroutGleam Official Partner able to complete 2 bathrooms per day, with them being reusable within hours, there is barely any downtime.

GroutGleam is proven to be a total win win for their customers with huge savings and next to no downtime.

See the advert on this page for further information.

• Bioethanol, naturally derived acids, sugar-based surfactants, bio-based solvents, low impact preservatives Combining carefully formulated products, with appropriate packaging, using recycled material or recyclable componentry, the range’s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated services.

Careful use of enzymatic formulations and more traditional chemistry brings a portfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact. edencleen’s new range represents just the start to a fully refreshed solution to meet the most demanding of customers expectations.

See the advert on this page for further information.

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

IN JUST HOURS WE MAKE GROUT & TILED SURFACES LOOK BRAND NEW AGAIN! Only GroutGleam Official Partners offer the MOST AFFORDABLE and COMMERCIALLY VIABLE grout and tiled surface refurbishment, restoring to like new condition in HOURS with almost no downtime.

GroutGleam operates nationwide, offering your establishment an everlasting solution that has already transformed thousands of bathrooms, kitchens, restrooms, shower facilities, entrance ways, offices, lobbies and more over the last 5 years.

Join our growing list of super satisfied customers that include hotels, pubs, restaurants, holiday parks, offices, leisure centres, gyms, theatres, stadiums, airports, train and bus stations and many more.

BEFORE

AFTER

We are not tilers, we do not regrout. Our bespoke compound overlays and chemically bonds to your existing grout resulting in a low maintenance, easy clean surface. As well as being incredibly affordable, GroutGleam reduces your ongoing cleaning and maintenance costs.

TEL: 01234 43 49 43 | WHATSAPP/TEXT: 07515 00 50 00 INFO@GROUTGLEAM.CO.UK | WWW.GROUTGLEAM.CO.UK

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Feb/Mar 2023

Chef's Buyer's Guide

Bacchus Wines PLDC Pacific West Foods

Bacchus Wines PLDC Ltd is an independent wine merchant that offers joyful and affordable wines. Launched online in 2021, Bacchus Wines is a partnership between Hampshire locals, wine broker and hospitality expert Pierre-Loup DeCam and Trond Rornes of CardsSafe Limited. They offer wines to restaurants, caterers, bars, and wine enthusiasts.

The current Bacchus Wines collection features three family-owned independent wine estates - Chateau Parenchère, Paul Lebrun Champagne and Château du Rooy.

The flagship collection by Parenchère features the ‘Magnificent Seven’ wines, which includes four beautiful reds and the sulphite-free and fruity L’Équilibriste Bordeaux Rouge, a wonderful Blanc-Sec and two unique rosé wines.

“I have been buying wines from Pierre-Loup DeCam of Bacchus Wines for over twenty-two years. When I owned the Michelin-starred JSW Restaurant in Hampshire, and since retiring, I stocked my cellar with the joyful wines of Château de Parenchère. They are my go-to wines, and I always receive excellent wines and service.”

CHEF & RESTAURATEUR JAKE S WATKINS. Bacchus Wines PLDC is also excited to announce their new UK-exclusive partnership with champagne house Paul Lebrun.

Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how. Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests. Currently, three 100% Chardonnay champagnes are available, including the Carte d’Or Brut with a nose of candied lemon and peaches. The elegant Extra Brut has notes of white blossom, pineapple, and low sugar content. And the spectacular Cuvee Prestige Brut aged on lees for a minimum of forty-eight months with an intense structure.

“I served the Extra Brut champagne at my supper club. The citrus notes and creaminess complimented my salmon’s salty, smoky notes.

The champagne solicited much praise from the diners!”

CHEF TIM WHITTAM. Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders.

They choose quality wines with provenance and integrity, with the utmost importance on the art of winemaking rather than mass production. They offer prices and service hospitality businesses can appreciate.

For more information, please visit https://bacchuspldc.com/

Farm Frites - The Fresh Taste of the Land Potatoes may be a seasonal harvest, but demand is year round. We balance seasonality with demand to ensure high quality crops are used at their best.

At Farm Frites we harvest multiple varieties across two seasons with processes that ensure that the quality outcome is the same whichever variety we use.

Sustainability starts with us. There is a great responsibility with food manufacture and we are aware of our impact on the environment. Growing, manufacture and supply is the beginning of the chain, and it is important to us that we are setting the right intentions to minimise the impact.

Potato products go a long way to satisfying need for customisation, consumers expect to be able to customise for taste or to suit an allergy requirement.

Loaded fries allows from healthy to indulgence offers for flexitarian diets and allow an

The year ahead presents many challenges for the hospitality sector and its consumers. Still, it remains a place where we all enjoy spending time for social engagements, a celebration or a treat!

Seafood is often seen as a tricky product to prepare at home, meaning that operators serving a quality and exciting seafood range can be guaranteed to impress their diners. Providing creative and innovative menu dishes will entice consumers to enjoy eating out of home and drive footfall in the hospitality sector.

With the additional challenges of a well publicised labour shortage, Pacific West provides a wide range of great tasting, easy to serve products that also meet the demands of busy operators in terms of quality, style and presentation.

Martin Finegan, Managing Director at Pacific West, says, "Our most popular products include the best selling Salt & Pepper Squid, the classic Seafood Basket, and our wide range of value added King Prawns. The team at Pacific West are inspired by world foods to bring market leading innovation to menus across the UK." Martin goes on to say, "Our love of seafood now also includes a highly creative plant based range to meet the growing demand from vegans and flexitarians. This range includes plant based Calamari Rings, the high impact Enoki Mushrooms and the incredibly popular and flavoursome Jackfruit Bao Buns. " With innovation at its core, Pacific West has recently launched new products, including Katsu Prawns, Sweet Chilli Squid Bites and Panko Katsu Fish.

Pacific West is proud to deliver the world's finest seafood & more.

Get in touch to find out how Pacific West can enhance your menu and delight your guests www.pacificwestfoods.co.uk

operator to respond to trends in a cost-effective way – everything works with chips from plant-based, classic sauces & cheeses to world flavours and spices.

Our potatoes are grown and farmed at sites near our factory HQ and then prepared and frozen quickly allowing for essential nutrients to be retained in the product - freezing in itself is a preservative.

The Quick Oven Fries range is ideal for food outlets who need to serve great tasting fries but can’t use deep-fryers due to location operation or regulation. These fries can be oven cooked in a conventional, trade oven from frozen in just four minutes Fast cooking times mean these fries allows operators to cook five times more portions in 20 minutes than other oven fries.

Our Ultimate Chip goes beyond triple cooked and is based on a ten-step process – the texture of Ultimate Chip is second to none. A full chip that is effectively a roast potato in terms of its inner fluffiness and external crisp. The imperfect lengths in each serving will offer an authentic product with more of a focus on texture, crispiness and taste – the ideal premium side dish.

For more information call us on 01452 415845, or visit www.farmfrites.co.uk

Hospitality Technology

Feb/Mar 2023

CLH News

Boost Your Efficiencies During the Spring & Summer Rush As the spring/summer season approaches, the upcoming events calendar is looking quite busy; from St. Patricks Day, Mother’s Day, Easter, Coronation of Charles III, and Father's Day, all the way through to Eurovision and the FA Cup Final. During this busy period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever.

Call Systems Technology (CST) specialise in innovative communication technology and software solutions that transform and enhance the hospitality industry – for both customers and operators. Helping to deliver a truly first-class service whilst subtly elevating the experience to stand out from competitors.

Staff should be readily available without being constantly visible, and communication between teams should be almost invisible yet still allow the establishment to operate at its best. Thankfully, modern paging systems, designed specifically for the hospitality industry, are allowing just that.

Here are our top tips to make sure spring/summer is a sizzler: 1) With many operators currently short-staffed, call buttons allow customers to instantly gain a team mem-

ber's attention when needed, making it easier to order additional food and drink or request to pay the bill.

2) Instead of getting customers to wait in a long, tedious queue, create an invisible one instead. Utilising customer paging solutions gives diners the freedom to wait where they wish – such as the bar - while reducing congestion.

3) Simple but effective, WaiterCall instantly connects front and back-of-house for the slickest service. Instant communication eliminates the need to run back and forth from the kitchen pass, leaving more time to upsell drinks and maintain high levels of customer service.

4) Two-way radios provide instant communication between managers, kitchen staff and waiting staff.

Meaning table turns are increased, incidents are dealt with immediately, and the overall guest experience is enhanced. No guessing, shouting or time wasted – just clear communication.

Keeping on top of the latest technology not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most importantly, loyal.

For more information www.call-systems.com or solutions@call-systems.com

Recruitment Challenges Set to Continue in 2023 Hospitality teams put in longer hours over the festive season to meet the demands of strong trading, according to workforce management specialist Bizimply, but staff recruitment remains the biggest challenge for the sector in 2023.

According to Bizimply’s survey, 66% of operators did not have enough staff available in December, prompting them to ask existing employees to work longer hours. Average hours worked in the second half of December climbed to 32 hours per week, compared to 28 in October.

Employees in top end restaurants put in even longer shifts, averaging 48 hours, up from 40 before the festive period.

Of the operators polled by Bizimply, one-third are expecting no easing of the challenges in recruiting front-of-house staff, rising to two-thirds when it comes to filling kitchen vacancies.

Shaw commented: “Despite the cost of living crisis, we’re seeing signs of a recovery for hospitality. Operators need to make sure they have the right staff in place to meet increased trade later in the year.”

BIZIMPLY’S TOP TIPS FOR STAFF MANAGEMENT Staff, particularly new recruits, thrive when their GM is visible and actively managing them, so make sure your GMs are front of house, and reduce the time they spend in the back office on admin like staff rotas Respect your team members by giving them plenty of notice of their shifts. And empower them to schedule their own holidays with Bizimply’s ‘Unavailability’ feature.

Use the data to identify whether you are over- or under-staffed and create your staff rotas accordingly. www.bizimply.com

Sustainable Resources

Osprey Charging Osprey worked with Marston’s to understand their requirements and to find the best solution for each location, with a range of hardware speeds to suit each site. The chargers were also designed to be user-friendly and simple to operate, with easy payment options and clear instructions, making the customer journey as simple as possible. The installation of the chargers has also helped Marston’s to attract new customers, as well as to retain existing ones who have switched to EVs.

Osprey Charging, the one of the UK’s leading EV charging networks, partnered with Marston’s (amongst other UK wide hospitality groups) to install EV chargers across their UK estate. The ongoing partnership has proved a huge success and provides a footprint of how businesses can embrace the transition to electric mobility.

The Marston’s project is an excellent example of how EV charging can be integrated into existing business operations. The pub chain has over 1,500 locations throughout the UK, and as more people switch to electric vehicles, it became clear that offering charging facilities would be a valuable service for their customers.

The process of installing EV chargers requires a significant investment in infrastructure and logistics, so Marston’s decided to work with Osprey Charging, as a leader in the UK market, to deliver and operate the infrastructure.

The roll-out continues at pace, with Osprey installing and operating over 200 chargers across the Marston’s portfolio. As the market has grown, Osprey have worked with Marston’s to revisit and upgrade earlier sites to keep up with customer expectations and demand. To date, the partnership has delivered over 25 million electric miles, the equivalent of nearly 7000 tonnes of CO2 savings.

The partnership provides an excellent example of how businesses can embrace the transition to electric mobility, with the help of experts such as Osprey Charging. It’s not just about providing a valuable service for customers – it’s also about future-proofing your business. With the UK government planning to ban the sale of new petrol and diesel cars from 2030, the shift to electric vehicles is inevitable. Businesses that are ready to offer EV charging facilities will be in a better position to meet the needs of their customers, as well as to contribute to their company’s ESG targets and the UK’s wider decarbonisation efforts. property@ospreycharging.co.uk www.ospreycharging.co.uk

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RAW CHARGES

Sustainable Resources

Feb/Mar 2023

CLH News

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Book for Success with RAW Charging: Why Hotel EV Charging is a Must-Have The hospitality sector is a prime example of an industry in which EV charging solutions can flourish, whether electric vehicle charging points are placed at a pub for a quick top-up or at hotels where guests can safely and efficiently charge their vehicles overnight.

In 2021, over 220,000 EV owners sought hotels that provided EV charging facilities, choosing to book at these destinations over hotels without EV charging. The average cost of an overnight stay in a UK hotel is around £85 – £90 per night; that’s about £19.8m of EV-related revenue last year alone.

This revenue increase doesn’t just stop at check-ins either; with RAW

Charging’s fully-funded host solution, you can enhance your business and create a new revenue stream.

So, why exactly should you invest in EV charging solutions?

Here are just four reasons for introducing EV charging facilities to your commercial premises: • You’ll attract more guests – With 1 in 5 of all new vehicles in the UK being an EV and every major manufacturer offering an EV range, opening up your business to EV owners is a no-brainer.

• You’ll increase your ROI – With plenty of incentives and subscriptions, such as RAW Charging’s fully-funded solutions, EV charging facilities are affordable for any business and, in turn, can dramatically increase income and footfall.

• You’ll increase guest dwell time – EV owners using hospitality-based EV charging are far more likely to stay longer as they charge. This increase in dwell time subsequently means they’ll spend more at the destination.

• You’ll cement your brand as a sustainable business – Being environmentally conscious is a huge plus for many potential guests. In addition, investing in EV charging facilities will boost your ESG credentials, signposting that you’re future-ready and ahead of the competition.

RAW Charging is spearheading EV infrastructure change.

In short, we ease the entire process, guiding you from planning and installation to completion with the perfect EV infrastructure plan for your specific business. Once your EV charging facilities are in place, we’ll continue to provide ongoing customer support and build a strong working relationship.

With RAW Charging: • You can find the perfect tailored charging solution for your location.

• We’ll install and maintain your charging facilities • Benefit from reliable and easy-to-use roaming EV chargers will benefit you and your guests.

• Receive an option for a free, fully-funded consultancy process at no extra cost.

Are you ready to join the hospitality sector’s fastgrowing EV charging infrastructure network? RAW Charging is on hand to provide risk-free revenue and seamless EV charging solutions to your location.

See the advert on the facing page for details.

Riso Gallo - Sensationally Sustainable! Make The Right Choice With Your Drinking Straws Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium bestselling risotto completely sustainable from field to fork!

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethi-

cal houses.

Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk

Whether you are a business or an individual, switching to more sustainable, eco-friendly solutions is becoming a central part of our everyday lives.

At Intrinsic, we want to help customers with this transition by providing market leading paper straws that truly deliver on Quality, Safety and Sustainability. These are important values for how we operate as a business and are embodied in each and every drinking straw that we manufacture.

All our paper straws are made from carefully selected materials (e.g. FSC® paper, inks, adhesives, packaging), that must meet our strict criteria of being sustainable, compostable, biodegradable, and food safe approved.

As a certified Carbon Balanced Printer, through global conservation charity World Land Trust, we are able to offer carbon balanced straws that contribute towards offsetting projects tackling carbon, reducing deforestation, and protecting threatened species.

With onsite manufacturing facilities, we can give customers a complete straw making service, offering a choice of paper straw solutions suitable for various

drinking applications and beverages.

Including: • Cocktail Straws • Classic Straws • Milkshake Straws • Smoothie Straws • Bubble Tea Straws • Individual Wrapped Straws • Custom / Branded Straws Whatever your requirements, product aesthetics and performance are fundamental features of any Intrinsic straw as we want people to enjoy their drink experience, giving them peace of mind and the ability to sip in comfort. Our straws are strong and durable in many different liquids, ensuring their shape and integrity are retained for many hours, while also looking great and feeling comfortable on your lips.

Would you like to know more? Interested in samples or pricing? Get 20% OFF first order when quoting CLH0223.

Call us on 01952 980810, visit www.intrinsicpaperstraws.com or email hello@intrinsicpaperstraws.com.

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CLH News

Feb/Mar 2023

Commercial Kitchen Fit-Out

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. There are significant advantages that this combi oven drainage pump offers The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.

The build quality of the submersible wastewater pump

was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.

Inox Equip - A Full Kitchen Refubishment Service A kitchen refurbishment can cause a massive disruption to your home and residents and can prove to be overwhelming. But don't worry - Inox Equip has you covered with their temporary commercial catering facility service.

Not only does Inox Equip handle all aspects of the refurbishment process from electrical work to gas work, ventilation, Altro flooring, Whiterock walls, and ceilings - they also offer a turnkey solution that takes care of everything from start to finish. And with their competitive pricing and project management service, you can trust that the entire refurbishment will be handled efficiently and effectively.

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Inox Equip doesn't just stop at refurbishments. They also offer a range of high-quality commercial catering equipment and supplies, and their team is on hand to

help you choose the right options for your needs and budget. Plus, with installation and maintenance services available, you can trust that your equipment will always be in top working order.

Inox Equip is dedicated to providing their clients with the highest level of service and quality. So if you're in need of a temporary commercial catering facility or new equipment and supplies, don't hesitate to reach out to their team of experts. They'll make sure your business stays up and running, even during the largest refurbishments.

Please contact us on 01280 822124 or sales@inoxequip.com Please visit our website for more information https://www.inoxequip.com

COMMERCIAL CATERING KITCHEN SPECIALISTS Giving you the ability to maintain your food service while we refurbish your kitchen space

A FULL TURNKEY SERVICE As well as supplying catering equipment from all the top manufacturers in the catering industry, at Inox Equip we can also provide full fit out services for new and refurbishment projects. This includes: Altro Whiterock or Hygeinic wall cladding Altro or Polyfloor non-slip safety flooring Full electrical wiring with NICEIC certification Mechanical services including new and replacement water, waste and gas pipe with GasSafe certification.

Lay-in grid and plasterboard ceiling solutions Lighting systems Internal wall removal and construction Temporary kitchen supply

n 01280 822124

e sales@inoxequip.com

d www.inoxequip.com

Fryers and Oil 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 infra-red 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

Commercial Kitchen Fit-Out

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) 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.

Choose British-Made Stainless Steel Products Pland has been manufacturing commercial Stainless Steel products for over 100 years.

Still based on the same site in Leeds, there isn’t much they don’t know about designing stainless steels products for the catering market.

Stainless steel has many beneficial properties that has led to its dominance in the commercial kitchen. It offers a smooth neutral surface that imparts no taste to food so ideal for food preparation.

This also makes it difficult for bacteria to adhere and survive, it’s therefore naturally hygienic and it’s also very easy to clean. It has a high resistance to corrosion too so will not be affected by its surrounding environment be that steamy, in the case of a kitchen or very cold, within a freezer. The surface works well over a long period and at the end of its life it is 100% recyclable and therefore less harmful to the environment.

When total life cycle costs are considered, stainless

steel is usually the least expensive option, so it truly offers long term value.

The Pland range of catering products started in the supply of Sinks and they still produce them in many sizes, with or without leg stands. They also produce a broad selection of wash basins be they circular or square, inset or wall mounted. Through customer demand their collection over the years grew to include stainless steel urinals, cupboards, work surfaces, tables, shelving units and trolleys with complementary accessories too.

Check out their standard range of catering products online at www.plandstainless.co.uk, but please be aware, a growing number of the products they produce today are specially designed for clients to a particular size or to help provide a product solution. For this service speak to their in-house design team by calling Pland Stainless on tel: 0113 263 4184.

Feb/Mar 2023

CLH News

35

Avancini Launches Heavy Duty Variable Speed Single-Phase Spiral Mixers Avancini, a company with 60 years’ experience of manufacturing spiral mixers for bakeries and restaurants, is extending its classic SP mixer range by offering mid-sized variable speed models in a single-phase format.

Traditionally, multi-speed spiral mixers with a dough handling capability in excess of 20kg (33litres), are only available in three-phase configurations, which means that the majority of high street operators are denied the opportunity to prepare stiff doughs, high-hydration doughs, or enjoy the time-saving benefits of larger multi-speed machines, by virtue of the fact that they only have a single-phase supply on site.

But now, after a year of R&D and many months of rigorous testing in a commercial kitchen environment, Avancini launched a range of single-phase spiral mixers with fully variable speed controls, in 23, 50 and 85 litre models at Italy's SIGEP Expo in January.

Michael George, from Avancini's UK distributor NOWAH, explained the reason for these new additions to the Avancini range. "In recent years we've seen increased demand for multi-speed mixers from local artisan bakeries, as well as independent contemporary Italian pizzerias/restaurants, all of whom want to craft excellent quality products using stiffer or high-hydration doughs and breads. These specialist doughs require a mixer with two or more speed settings in order to achieve the ideal yeast activation and optimal mixture. Sadly, in the past, it was only businesses with a three-phase electrical supply that could produce these doughs (in volume) and benefit from the time-saving features of multi-speed mixers. But not anymore, thanks to Avancini.”

NOWAH, Avancini’s UK distributor, are Craft Guild of Chefs business partners, sponsors of the CGC Graduate Awards, and sponsors of the 2023 Young Pastry Chef of The Year by Passion to Inspire.

Apart from Avancini mixers, NOWAH also distribute the highly regarded Kemplex range of dough sheeters/ laminators/ dough breaks, GGF deck ovens, and La Pastaia pasta machines.

For more information on the Avancini spiral mixers, or the other specialist pastry, bakery and restaurant equipment supplied by NOWAH visit www.nowah.co.uk

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Evolution Fryers and Filter Units

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

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CLH News

Feb/Mar 2023

Commercial Kitchen Fit-Out

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation.

Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design serv-

ice to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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-

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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

Outdoor Spaces

Feb/Mar 2023

CLH News

A Special Offer from Fenton Timber Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture… who were both staff members from the early days of the business.

Fenton’s USP is delivering fully assembled, weather treated “ready to use” Picnic Benches/Tables and associated Garden Furniture to the License Trade, Schools and the Leisure Industry… all year round.

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transport and staff… but that we also guarantee our goods and operate all year round. It might sound strange selling garden furniture during the winter!

Aside from customers whom might have outdoor

functions, barbecues, summer fairs, live music etc.. there are also unfortunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet.

As readers of the Caterer & Licensee – you can also take advantage of our current offer – 20% off RRP on Supreme and Octagonal Tables (Ends Fri 10th Mar '23)… so call us free on 0800 085 6447.

Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

With Spring just starting (we hope!) what better way for your customers to enjoy the sunshine than sitting outside and relaxing. TDP’s furniture, made from recycled UK plastic waste, will be ready and waiting, as it doesn’t have to be stored away for the winter or be treated for the new season.

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture. All products benefit from a 20-year warranty and very low maintenance, with no annual staining or treatments required. It will not rot or splinter, is very stable and extremely durable, lasting for decades in even the busiest of areas.

TDP has been supplying environmentally friendly products to the industry for over 30 years. We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes

of recycled plastic waste from landfill. By producing our furniture from recycled plastic rather than wood, we have saved over 10,000 trees from being felled.

We manufacture all our furniture in Derbyshire.

Everything is handcrafted and as such you can order your furniture in custom colourways, and we can include branding, establishment names, table numbers and other key information as either engravings or plaques. Our furniture is longer-lasting and easier to maintain than their wooden alternatives, meaning you buy them once and they will last a lifetime for your business.

From your first contact with us, to taking delivery, we want the whole experience to be both enjoyable and stress free. We’re here to help so please do visit our website www.tdp.co.uk, give us a call on 01629 820011 or drop us an email at info@tdp.co.uk

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CLH News

Feb/Mar 2023

Outdoor Spaces

Bolsius Professional Helps Operators To Unlock Revenue In Their Outdoor Spaces Following last year’s heat wave, and with an additional bank holiday on the horizon, consumers are expected to flock to pub gardens and restaurant terraces this spring and summer, representing a valuable opportunity for operators with outdoor spaces.

Premium candle specialist Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces.

Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor: attract and retain customers to grow revenue’ provides ideas and guidance on creating a compelling multi-sensory outdoor

experience for customers.

Paul Christodoulou, National Account Manager UK & Ireland Out of Home at Bolsius Professional said: “At the moment, consumers are very conscious of where they are choosing to dine and spend their money.

Yet, with one in four (27%) pub goers saying that they expect outdoor areas, and almost half of UK consumers that go to pubs or restaurants stating that they would prefer to sit in an outdoor area – even if the weather was ‘just okay’ , getting your outdoor space right is more important than ever.

“In these challenging times, a welcoming outdoor area can mean more covers and extended dwell time - translating into increased spend. Our research shows 81% of consumers agree that ambience is important to their decision to stay out longer or return to an establishment.

“Candlelight plays a vital role in creating that atmosphere with more than two thirds of consumers feeling that lighting and candlelight are important

to their overall experience at an establishment, and 60% feeling candlelight invites them to stay out longer. What’s more, candlelight can also contribute to the perception of a venue with 61%3 of consumers saying it would make them feel they were experiencing higher quality at an establishment.

“That’s why we’ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfort to candles we’re helping them to unlock revenue through expanding into this typically under-utilised area.”

Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. To discover more about their candle range, and to download a copy of the Bolsius Professional guide ‘Investing in outdoor: attract and retain customers to grow revenue’, go to www.bolsius.com/en/professional/inspiration.

See the advert on the previous page or visit www.bolsiusprofessional.com

Maximise the Potential of Your Outdoor Space With Our Range of Patio Heaters As the cold winter months start to make way for the warmer, and hopefully drier spring and summer period, the use of outdoor entertaining spaces starts to increase.

heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not available, or a viable option.

At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset, and the inevitable drop in temperature.

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shortwave radiant lamps also offer an IP55 rating making them durable and weather resistant. The Sura plus range is remote controllable.

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44. Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation.

The Linea electric radiant

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required. Ceramic heating elements are utilised, which provide a gentle level of heat from the sleek and stylish fully black heater. Suitable for covered outside areas and offer protection levels of IPX4.

Check out our outdoor heating website for further information. www.outdoorheating.spaceray.co.uk info@spaceray.co.uk

ExtEnding Extending Outdoors Ltd OutdOOR Living

Outdoor Spaces

Extending Outdoors offer a wide range of Pergolas & Verandas to extend your living into the outdoors.

Many hoteliers, restaurants and cafes depend on their open-air space to distinguish them from their rivals, so displaying this space with an excellent outside open or covered construction can help entice customers in and to appreciate the ambience and vistas regardless of the weather.

For hospitality businesses requiring a fast, simple and affordable change to their outside space one of our pergolas or canopies could be the ideal arrangement. Both pragmatic and beautiful, they give shade and protection from the elements.

For existing verandas and pergolas, outside blinds can be mounted to the top and sides to give powerful protection from the sun or rain, establishing a

comfortable climate throughout the entire year.

Shades and pergolas offer an incredible expansion to large open spaces, particularly when supplied with your own personalisation including remote controlled retractable or sliding rooftops, sliding glass, zip screens, separate passage entryways, climate sensors and LED lighting and radiators.

Feb/Mar 2023

CLH News

Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

All work carried out is fully guaranteed and our products are all fitted by our own fitters and offer nationwide coverage. We have over 35 years’ experience in bespoke made to measure glass extensions, conservatories and orangeries.

Allow your customers to dine outdoors with full protection or utilise the extra space for a children's play area ...the opportunities are endless.

See the advert on this page for further details.

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

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

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

Create an outdoor living space to enjoy all year Extending Outdoors Ltd provide a wide range of products to extend outside living.

Planning undertaken as applicable.

30 years experience - guarantees up to 10 years.

We have over 1,000 installations throughout the UK. Only provide quality products.

Most products are exclusive all from Europe.

Pergolas

Verandas

Swimming Pool, Spa & Hot Tub Enclosures Residential and Commercial

Email: extendingoutdoors@yahoo.com telescopicpoolenclosures@yahoo.co.uk Mobile: 0771810511 Main Line: 01722 444590

Websites: www.extendingoutdoorsleisure.co.uk www.extendingoutdoors.co.uk

8 Wilton Business Centre, Kingsway, Salisbury, Wilts SP2 0AH - Nationwide

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CLH News

Feb/Mar 2023

Outdoor Spaces

Café Culture - Pavement Profit scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

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

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

Preparing for Spring Advice Now is the time to get your outdoor areas tidied up and planned for spring trade.

Here are 3 top considerations to help you prepare.

1) KERB APPEAL & FIRST IMPRESSIONS Get more people through the door by creating a great first impression.

Smarten and tidy up your outdoors

• Give your grass chance to recover from winter • Jetwash your patios and decks • Use plant pots or planters to create welcoming entrances • Check and clean outdoor dining furniture, replace any broken Create impact with colour

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

Stand out from other venues and be eye catching to passers-by with an injection of colour. Choose bright plants, colourful outdoor furniture and parasols.

2) PLAN YOUR OUTDOOR

SPACE TO MAXIMISE SALES What do your customers want from your outdoor space?

Are you planning events for the kings coronation?

Will you need additional seating or long tables for large groups?

Be memorable and do someWho are your core customers? thing different Does your outdoors suit their needs? Are they comfortable on the Use your outdoor areas to differfurniture you have? entiate your venue from others.

What are they doing? Is it mostly Do you have space for outdoor consuming drinks and snacks or do games or a pizza oven or BBQ? you offer full dining? Or a bit of Is it welcoming, especially going everything? Do you have a mixture of furniture to accommodate all into the evening? Can you add lightthese requirements? ing to create a welcoming atmosWeatherproof your outdoors phere.

Contact Woodberry Outdoor Make customers comfortable no matter the British weather, increase Furniture dwell time and spending with outWoodberry are outdoor furniture door shelters and parasols. and shelter specialists for the hospitality trade. Give Woodberry’s 3) MAKE YOUR OUTDOORS friendly expert team a call to chat GREAT through how you can improve outdoor trade 01926 889922 Events and Entertainment Browse a wide range of outdoor Your outdoors provides extra space to host events and entertain- furniture, shelters and planters ment. online at www.woodberry.co.uk

Design & Refit

Feb/Mar 2023

Magicman - Repair, Renew, Restore The appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Being awarded ‘Best for Innovative Hard Surfaces Restoration and Repair Services 2022’ by Design and Build Awards and with 30 years’ experience in specialist repairs and restoration, Magicman can assist.

Our customers include celebrated hotels, famous cruise lines and busy international transport hubs. From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration services all over the UK and around the world. At Magicman, we know that a good repair is the best thing to do.

If your premises are in need of some TLC, we have the services and equipment to help you out. We can handle minor chips, scratches, and other superficial issues as well as more major damage such as dents, burns and cracks.

Our team can handle most problems with efficiency and ease, whether they involve cabinets or furniture. We'll even handle any of your snagging issues before you hand over possession of the room to your client, so they don't have to worry about paying extra fees due to incomplete repairs.

We've got all kinds of options when it comes to repairing damaged items in your hotel rooms.

If you want to find out more visit www.magicman.co.uk or download our free app available now.

Additional Ranges as ILF Continue to Expand

get an estimate today

your leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

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

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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tel: 0345 458 1010 QuALitY REPAiRS tO dAMAgEd itEMS & SuRFACES On-SitE Magicman® technicians are trained to deliver on site repairs to doors, floors, worktops, baths, shower trays, tiles, window frames and cills, furniture and so much more.

Magicman® is the premier damage repair and restoration service.

www.ilfchairs.com email terry.kirk@ilfchairs.com With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes.

A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

CLH News

We have developed a range of innovative repair solutions to rectify damage to all types of hard surface – wood, laminate, ceramic, metal, uPVC, stone, marble, granite, even glass.

BEFORE

AFTER

The damage disappears, just like magic!

www.magicman.co.uk

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

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CLH News

Feb/Mar 2023

Design & Refit

Get Ready for the Great British Summer with Indoor/Outdoor Furniture

With blue skies never guaranteed, planning for the summer months can be a challenge. That’s why at Trent Furniture, we’ve got a great range of options that are every bit at home in the interior of your hospitality venue as they are in your outdoor seating area throughout the summer months.

Our Bolero Chair is lightweight and stackable, making it easy to move around as the weather and other needs dictate. Made from hardwearing polypropylene, it’s built to last and its brown woven design looks great both indoors and outside with the matching and equally versatile Bolero Table. If you prefer black, check

Lose Less, Sell More If you’re considering the CardsSafe system for your venue, retaining your customers’ banking or ID cards is safer than ever.

CardsSafe eliminates walkouts and helps increase customer spending and trust in your brand while protecting staff from discrepancies.

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab. As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing them to up-sell onsite.

LESS LOSS CardsSafe’s cost-effective tab-keeping system works alongside existing POS to retain customer credit and debit cards securely. As a result, CardsSafe virtually eliminates walkouts and chargebacks because it is a deterrent for slippery customers and prevents it from happening because their bank card is securely retained.

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

MORE PROFIT CardsSafe is a fantastic hospitality business tool that

out our popular Plaza range for similar contemporary style and flexibility.

The clean monochrome lines of our Cannes range is another great option for furniture that provides chic and comfortable seating alfresco or inside. The full aluminum construction means it will serve you well in any setting for years to come and when not in use it can be easily stacked and stored away.

For more information about our cost-effective range of indoor/outdoor furniture please call us on 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk/contact-us increases customer service and helps staff to upsell. By safely securing customers’ bank cards while running a tab, it helps to increase trust between the venue and customers and allows the team to build loyalty and confidence while enabling them to increase sales.

TRUST Over 5000 venues, including Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars, utilise the system. The CardsSafe units can sit discreetly behind the bar or POS, and the system does not capture data, so it never breaches GDPR.

EASY TO INSTALL & USE Our system has revolutionised how the hospitality industry manages its customers’ obligations. It’s also incredibly easy to install and requires minimal staff training. Our customer service team is on hand with troubleshooting, and we also supply you with free replacement keys should they go missing.

The question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

Design & Refit

Feb/Mar 2023

CLH News

Top Engraver Supports Hospitality Sector with Swift Service for Etched & Printed Table Numbers & QR Discs

One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs.

The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order.

“Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price.

Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

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

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CLH News

Feb/Mar 2023

Design & Refit Sanicom Provides The Solution For Café In Historic York Gatehouse Coffee located in Walmgate Bar is a charming café nestled within the ancient walls of York. As the most complete of the four main medieval gateways into the city, Walmgate is the only ‘Bar’ in the UK to retain its barbican, portcullis and inner doors and parts of it date back to the 12th century.

Offering a selection of artisan coffee and tasty treats to locals and tourists, the café owners reconfigured the space to improve the flow of the café for customers. As part of the refurbishment the catering sink was relocated which meant a pumping solution would be required to enable the discharge of hot waste water. A Saniflo Sanicom lifting station proved to be the perfect

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

answer and it was duly installed out of sight underneath the adjacent stairwell. Protected by a grease filter, the Sanicom takes grey hot water waste and pumps it upwards through a network of discharge pipes within the café walls and ceiling, ultimately connecting to an existing cast iron soil pipe concealed within the toll bar walls. A job that gravity drainage could just not do.

The Sanicom is the perfect pumping solution for catering and hospitality and is available with one or two pumps.

Visit www.saniflo.co.uk or email marketing@saniflo.co.uk

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Property and Professional

Feb/Mar 2023

CLH News

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Saffron Academy Limited - Training. Development. Collaboration.

Saffron Academy deliver a world class training service by: Collaborating, Development, Training These are the values that we prioritise and believe are desirable and worth striving for.

Saffron Academy Limited gets a buzz from helping individuals, teams, and businesses to be the best that they can be, and we are passionate about the power of training, watching individuals grow, and

pursuing talent and creativity.

We provide training that is ENGAGING, INNOVATIVE & MADE SIMPLE; from engagement to completion, we will handle everything for you. These internationally and nationally recognised courses could be your chance at achieving the goals you’ve set and improving your qualifications.

For details of the courses we offer, go to the courses page for full descriptions of the training packages and the latest training schedule; https://saffronacademy.co.uk/courses/.

These packages are a combination of accredited and bespoke training, and we can tailor them around your own organisation if you prefer ‘in-house’ training.

The funding for our courses is partly provided by the European Social

Fund (ESF) and is available from the Department for Work and Pensions (DWP) until December 2023. We can offer this funding to businesses in the Hospitality, Leisure, Travel, Tourism and Retail sectors, operating in Cornwall and the Isles of Scilly, providing that they have less than 250 employees.

On the other hand, we also have available commercial courses, such as First Aid, for any business outside the earlier sectors, should they need it.

For further information about us, please contact: https://saffronacademy.co.uk/contact/ Email: hello@saffronacdemy.co.uk Telephone: 07983 469870 https://www.facebook.com/saffronacademylimited/ https://mobile.twitter.com/saffronacademy

Do You Have Plans To Take Your Business To The Next Level This Year?

• Unexpected VAT bills and staff wages • Cashflow and working capital requirements Millbrook Business Finance are experts at arranging fast and affordable finance between £25,000 to £25m. We offer flexible repayment terms and industry-beating pay out times too, meaning your money can land into your account within as little as 24 hours.

Inflation and the cost-of-living crisis has made it a challenging time for hospitality business owners, but that doesn’t have to hold back your ambitions to thrive. Millbrook Business Finance can help you secure funding to make your business dreams a reality.

Millbrook Business Finance are leisure and hospitality finance specialists and can help fund any of the following: • Equipment and machinery • Refurbishment of trading premises • New stock and inventory

We will not be beaten on price We guarantee to beat any like-for-like finance approval* We offer free business finance reviews

Capify - We're Here to Support Your Hospitality Business If you’ve got exciting business plans in 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.

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.

Capify’s finance can be used for any business purpose, whether that’s: • Managing short-term cash flow issues • Purchasing seasonal food and drink • Hiring additional staff

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.

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

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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

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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your

Restaurant Consultant, will work on with you, and improve with you.

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

We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in turn benefits the owners as well as the Team Members themselves.

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

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

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

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

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

Looking to reduce your costs? Let Millbrook review your current finances and see if we can save you money through refinancing.

Interested in business finance, but not sure you'll be approved?

We can check your eligibility in minutes without it impacting your credit score.

Speak to a business finance specialist today: 0333 188 2206 Or visit our website to submit an enquiry: www.millbrookbusinessfinance.com See the advert on page 47. * Conditional on Millbrook Business Finance Ltd receiving a copy of the formal finance approval and is at the sole discretion of Millbrook Business Finance Ltd.

• Purchasing new catering equipment … or anything else which your business needs.

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

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

CLH News

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Property and Professional

Feb/Mar 2023

Prominent Lake District Tourist Hotspot Pub and Hotel Now Available with Significant Investment er’s flat alongside its plentiful staff accommodation and parking.

The proposed works, which the new operator would have input into, would involve a top-to-toe redecoration of the pub giving it a more modern country look and feel and creating seating for over 200.

Inside, upgrades will include new lighting, flagstones and hand sawn wide timber floorboards, a new bar with overhead gantry, retro style leather armchairs and rustic wooden tables and chairs. An open through fire with woodburner will demark the pub’s two trading areas and create a greater sense of space.

Outside, the pub façade will be redecorated in more contemporary black and grey colours with new signage and lighting completing the look. The front of the pub will also benefit from a new alfresco café style eating and dining area. The large beer garden at the rear of the pub will also be upgraded with new timber furniture. Planting and festoon lighting will add to the ambience.

The Grey Walls pub and hotel on Elleray Road in Windermere, a year-round Lake District top tourist destination, is being offered to experienced operators to lease with the benefit of a major £750,000 investment.

Extensive staff accommodation and parking, a rarity in this prime location, and multiple income stream potential make The Grey Walls an appealing commercial opportunity.

Heineken-owned Star Pubs & Bars plans for The Grey Walls will transform the tired premises into a premium local with a reputation for great food and drink, filling a gap in the market. It will also have 10 ensuite letting bedrooms and a newly refurbished two-bedroom manag-

Other changes will include a new commercial kitchen and upgrade of the customer toilets, a new hotel reception area, renovation of the cellar and installation of the latest dispense technology which improves the quality and consistency of draft beer and cider. The Smart Dispense System’s unique cooling technology and line insulation from keg to tap is 20% more energy efficient than standard systems, keeping cider and beer colder.

Says Star Pubs & Bars Area Manager, Rick Rose-Coulthard: “The Grey Walls is all about location, facilities and an opportunity to be part of one the UK’s top staycation locations. It is right in the centre of beautiful Windermere in the Lake District National Park, one of the UK’s leading tourist destinations. Even better, it is only 200 meters from

Windermere train station and has parking, so is perfect for both local and tourist trade. With competition for staff, the extensive staff accommodation is a real bonus, especially as this is a rarity locally.

“There is a great opportunity for the right operator to capitalise on the current lack of premium, destination food-led pubs in the area. They will need to have run a good food pub before and preferably have hotel experience.

Anyone interested in finding out more about leasing The Grey Walls can see further details by visiting www.starpubs.co.uk/pubs/greywalls-windermere

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

W! NE

PRICE: £125,000

NR, SALCOMBE, DEVON

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Trading 11 Months of the Year • Local Repeat Custom with Huge Tourist Boost • Contemporary Interior Design & South Facing Terrace

LEASEHOLD

REF: 3684

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

MINEHEAD, SOMERSET

PRICE: £600,000

W! NE

FREEHOLD

REF: 4265

• Substantial Character Village Inn Close to Wembury Beach • Refurbished & Unopposed Community Pub with Trade Gardens & Car Park • Lounge Bar & Restaurant, Commercial Kitchen & Spacious Living Accommodation • Currently Closed, Previously Trading at Impressive Levels • Available on a New Free of Tie Lease

PRICE: £120,000

W! NE

PRICE: £27,500

• A Fabulous Waterfront Inn with Views Over South Devon Coastline • Large Open Plan Traditional Trading Area, Commercial Kitchen & Ancillaries • Outside Trade Patio Area & Balcony with Coastal Views • 1 Bed Owners Apartment with Sea Views & Secondary Managers Flat • 4 Letting Rooms on the Top Floor - 3 with Spectacular Sea Views

DAWLISH, DEVON

FREEHOLD

REF: 4188

LEASEHOLD

REF: 4269

TEIGNMOUTH, DEVON

• Charming Catering Premises Close to the Seafront • Fully Equipped, Licensed and Seating 28 • Previously Trading Daytimes with Scope for Evening Trade • Ideal Turnkey Operation in Sought After Area • Perfect Owner Operator Opportunity

LEASEHOLD

REF: 4425

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

DUNSTER, SOMERSET

WEMBURY, DEVON

PRICE: NIL PREMIUM – GUIDE RENT: £35,000 REF: 4539

PRICE: £430,000

DARTMOUTH, DEVON

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

PRICE: £1,300,000

W! NE

PRICE: £350,000 + VAT

FREEHOLD

LYME REGIS, DORSET

LOOE, CORNWALL

DORSET VILLAGE

Immaculate Coffee Shop & Café

Impressive Licensed Café & Bistro

Detached Country Inn & Restaurant

Completely Refitted in 2019

Furnished To A High Standard

3 E/S Letting Rooms & Owners Appt

Easily Manageable Business

Lucrative Trading Position

Bar/Restaurant 60+, Al Fresco Seating 50+

Daytime Hours Only

36 Covers Inside, 48 Covers Outside

Commercial Kitchen, Car park & Garage

Exceptionally Low Overheads

Excellent Trade & Profits

LH £29,000

2153

LH £60,000

Impressive & Profitable Business

2134

FH £595,000

4822

EAST DEVON COAST

DARTMOOR, DEVON

SOMERSET VILLAGE

Attractive Licensed Restaurant

Substantial Landmark Inn & Hotel

Destination Country Inn & Restaurant

Busy Prime Trading Location

New Free Of Tie Lease Available

Profitable Business Opportunity

Restaurant 42, Catering Kitchen

12 Letting Rooms, 3 Bed Owners

Bar/Restaurant 66+, Al Fresco Seating 60+

Huge Potential For New Owners

Bar & Restaurant Areas Seating 156+

Catering Kitchen 2 Bed Apartment, Car Park

Well Presented & Equipped

Impressive Multifaceted Business

LH £28,995

2109

LH £45,000

4833

Tremendous Potential

FH £370,000

4794

REF: 4302

• Substantial Freehold Pub Site • Refurbished Community Pub with 2 Internal Trading Areas & Large Outside Deck • Spacious 3 Bed Owners Accom at First Floor Level • Further Self-Contained 3 Bed Apartment with Separate Entrance on Second • Ideal for Part/Full Residential Redevelopment STP or ‘Owner Operator’ Pub

TORQUAY, DEVON

FREEHOLD

REF: 3328

DARTMOOR NATIONAL PARK

MID DEVON VILLAGE

DEVON COUNTRY VILLAGE

Detached Country B&B Set In 6 Acres

Traditional Character Country Inn

Substantial Character Village Inn

5 Letting Rooms & Owners Accom

Well Presented Throughout

Sought After Trading Location

2 Lounges, Dining Room, Sun Room

Bar Areas 40+, Restaurant 40+

Bar/ Restaurant Areas 66+, Garden 80+

Gardens, Paddock, Meadows, Stables

Extensive Kitchens, Car Park

3 Letting Rooms, Owners Accommodation

Idyllic Home & Income. Low Overheads

3 Bed Owners Apartment, Beer Gdn

Tremendous Potential Throughout

DUCHY LH £395,000

FH £325,000

FH £445,000

6012

THINKING OF SELLING? CALL FOR A FREE VALUATION

4830

4834

01392 201262 www.stonesmith.co.uk