CLH News #256 April/May 2024

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Editor's Viewpoint

Pages 24-25

Cocktails and Spirits

Pages 26-27

Food Safety

Pages 28-32

Chefs' Buyer's Guide

Pages 32-35

Cleaning and Hygiene

Page 36

Products and Services

Pages 37-39

Kitchen Equipment & Fit Out

Pages 40-41

Hospitality Technology

Pages 42-47

Outdoor Spaces

Pages 48-52

Design and Refit

Page 52-55

Property and Professional

CLHNews ISSUE 256

APRIL/MAY 2024

Hospitality Sector Welcomes OFGEM’s Vow on “Fairer Treatment” With Promise of “More Support and Greater Transparency”

The Bowden Group Hospitality Business Mentoring since 1989

The hospitality and licensed on-trade sector will, along with other businesses, get fairer treatment, more support in resolving disputes and greater transparency on broker fees under new rules announced by Ofgem.

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The changes will apply to the non-domestic energy sector, which includes the hospitality and licensed on-trade which has seen widespread closures as costs surged. The new rules will make sure energy suppliers improve customer service, open doors to alternative dispute resolution schemes and clearly set out costs for businesses, including fees paid for third party services, like energy brokers.

OFGEM’s decision follows intense pressure by the hospitality sector which had repeatedly called for a review following massive hikes in energy costs. Last summer, in response to a national survey, hospitality venues stated that on average bills had risen by 81% as a result of the rise in energy bills, as well as the increasing cost of food and drink across the supply chain, and also found that 86% of business owners were worried about their energy bills and only 29% felt optimistic about the next 12 months with the cost of living crisis hitting consumer spending as well.

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CLH News

Editor's Viewpoint

Apr/May 2024

First and foremost, I am delighted to extend a warm welcome new readers of CLH NEWS, a dedicated source for all things hospitality and licensed trade, as we update our database!

EDITOR

Peter Adams

For our new readers CLH NEWS is a longstanding and trusted publication within the industry, providing insightful content to industry professionals like yourself free of charge. Whether you're a seasoned veteran or just starting out in the hospitality sector, we aim to bring you news, trends, and expert insights that are both interesting and useful.

Your feedback and industry insights are invaluable to us. We welcome any comments or suggestions you may have as we strive to continually enhance our content and better serve your needs.

We are pleased to highlight a significant development in the sector that (hopefully) promises much-needed relief to businesses grappling with soaring energy costs. OFGEM's new pledge to provide enhanced support, transparency, and redress for businesses is a welcomed initiative that could alleviate some of the severe hardships faced by the hospitality sector.

Energy costs have been a persistent challenge for businesses across the UK, particularly within our vibrant hospitality and licensed trade community. The impact of these costs on operations, profitability, and sustainability cannot be overstated.

I would like to extend congratulations to sector leaders, including Kate Nichols, CEO of UKHospitality, for spearheading the calls for change.

Their advocacy has been instrumental in driving awareness and action on this critical issue!

On another issue - we have seen the first salvos fired in the lead up to the General Election. And not before time! I did say in a previous editorial that you would not believe 2024 was a general election year, since the silence from the political parties was deafening.

The Labour Party has unveiled a comprehensive 5-point plan aimed at revitalizing Britain's struggling high streets.

The state of the UK hospitality and licensed on-trade remains dire.

Over the past several years, our sector has weathered an unprecedented storm of challenges—from the lingering impacts of the pandemic to soaring operating costs, labour shortages, and regulatory burdens, and increased taxes. These cumulative pressures have taken a profound toll on businesses large and small, with many facing existential threats.

Against this backdrop, Labour's unveiling of a specific plan to rejuvenate Britain's high streets is a timely and noteworthy development.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset BH2 5BR. 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.

However, welcome though these plans are, they fall short of addressing the depth of the crisis faced by the hospitality sector. Much more needs to be done to secure its future. The answer, we believe, is hiding in plain sight: a clear, brave, and rational decision to implement a temporary reduction in hospitality VAT. This measure has proven effective in stimulating demand and supporting businesses during challenging times.

I can always be contacted at edit@catererlicensee.com

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

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WEBSITE: www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox Published by

Hospitality Sector Welcomes OFGEM’s Vow on “Fairer Treatment” Apr/May 2024

(CONTINUED FROM FRONT COVER)

This led to appeals by industry leaders, calling on the sector to unite and urge Ofgem to implement swift changes.

Kate Nicholls, Chief Executive Officer of UKHospitality, said: “Sky-high energy costs have decimated so many hospitality businesses, including those suffering from contracts fixed at prices far above current market rates.

“The Ofgem review last week (August 2023) was crystal clear that many of the issues facing businesses lie at the door of the energy suppliers. Whether it is refusing to renegotiate contracts, demanding enormous deposits, or simply refusing to supply the sector, it’s clear that some energy suppliers are mistreating the sector.”

Under the new changes, Ofgem will from 1 July 2024: • Expand the Standards of Conduct to apply to all businesses of any size, rather than just Micro Business consumers.

This will give Ofgem powers to take action against suppliers that do not treat non-domestic customers fairly.

• Introduce a new supply licence rule for non-domestic suppliers which requires them to signpost Micro Business consumers to Citizens Advice and Citizens Advice Scotland, who can offer support and advice when they have an issue.

This will also apply to Small Business consumers from December 2024, subject to the new definition entering legislation.

Further changes, that Ofgem expects to be in place by the end of the year, include: • Expanding the requirement for a contract’s principal terms to clearly display any broker fees from Micro Business consumers to all non-domestic customers. This will apply to contracts signed on and from 1 October 2024 and suppliers must make this information available upon request.

• From December 2024, in line with the government’s proposed new Small Business consumer definition entering legislation.

Ofgem will also:

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Following Ofgem’s announcement, Kate Nicholls, Chief Executive of UKHospitality, said: “I’m very pleased that Ofgem has taken steps to enhance protections against unfair treatment by energy suppliers.

“UKHospitality and our members have been raising serious concerns about this issue for the past two years and this is a significant victory in our work to deliver a better energy market for hospitality businesses.

“The lack of protection for businesses was obvious for all to see and these changes demonstrate that our concerns have been heard loud and clear by the regulator.

“Extortionate energy costs have been a huge restraint on businesses over the past two years and the behaviour of some energy suppliers exacerbated that already challenging situation.

“I hope these measures go some way to mitigating these costs and protecting businesses, but I’d continue to urge energy suppliers to be proactive in supporting their business customers.”

LEVEL PLAYING FIELD British Institute of Innkeeping (BII) CEO Steve Alton said: “We welcome the news that OFGEM are enhancing the protection and support for small businesses especially with regard to transparency around broker fees.”

However, for pubs specifically that are still too many instances of unfair contractual terms, high rates for supply and increased standing charges and fees, based solely on the fact that they are a pub business.”

“Until there is a loving playing field of fairly priced energy for small hospitality businesses, who provide support for the local communities and supply chains, the pressure on their businesses will remain high”

SUPPORTING NON-DOMESTIC CONSUMERS Tim Jarvis, Ofgem’s Director General for Markets, said: "Too many businesses have experienced issues with some energy suppliers, from difficulty getting the right contracts, unexplained price hikes, and poor customer service.

• Update the Complaints Handling Standards to ensure suppliers put in place suitable complaints processes for Small Business consumers and point them to the Energy Ombudsman when a customer does not feel the issue has been resolved.

• Implement a requirement for suppliers to only work with Third-party Intermediaries (TPIs), often referred to as brokers, that are members of a redress scheme when securing Small Business contracts. This will provide reassurance to business customers that they are able to access dispute resolution schemes and get a fair and suitable outcome.

Soaring energy costs have been the single most destructive inflationary pressure facing hospitality businesses, beating down confidence amongst the leaders of Britain’s top hospitality businesses, according to a February edition of the Business Confidence Survey.

“We’ve worked hard to understand the breadth of issues and where the powers we have to tackle them can be improved. These new rules will help ensure businesses get the service they deserve.

A large majority of leaders said wage costs increased (36%) or significantly increased (62%) in 2023, and the same total say food, drink and other bought-in costs rose (48%) or significantly rose (50%), however, leaders also reported huge increases in energy (81%), insurance (80%) and rent (47%).

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“We’ll be speaking to businesses of all sizes as these rules come into force throughout this year to make sure they are being followed by suppliers. We’ll also continue to work with government, industry, and consumer groups to see what else can be done to support non-domestic consumers.”

Ofgem’s new rules come as the government confirms plans to expand its definition of Small Businesses, meaning businesses with less than 50 employees and a certain turnover or using a certain amount of energy can take complaints about their energy supplier to the Energy Ombudsman.

Under new Ofgem rules, Small Businesses will also be able to resolve disputes about third parties like energy brokers with redress scheme providers, such as the Energy Ombudsman and the Utilities Intermediaries Association (UIA). This was previously only available for Micro Business consumers so the change will give more businesses access to independent support with complaints.

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CLH News

Apr/May 2024

Pushing the Envelope - Why It Pays To Have a Holistic View of Card Payments

ADVERTORIAL FEATURE

By Phil Edwards, Head of Merchant Services Portfolio, Lloyds Bank Cardnet® SIZE DOESN’T MATTER Many businesses want an omni-channel payments approach, and this supports our motivation to be able to offer a holistic view of payments, which can really help serve as a commercial advantage.

Cardnet can evolve with an individual business; comfortable with operating as effectively for small independents, as it can for large corporates.

It means that any changes to payment needs can be met seamlessly – whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution.

IT'S ALL ABOUT THE DATA

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems partner becomes crucial.

Payment services are one of the most fundamental parts of a business’ finances, but they’re also an area that’s rapidly changing. Artificial Intelligence, digitisation, and predictive analytics are already starting to make a difference to how businesses operate and how they plan.

Business owners in the hospitality sector are calling out the emerging trends. From the rise of online and remote payments, to increases in travel and tourism, the use of cards as a payment mechanism, the need for payment software that supports exceptional customer service and card payments which integrate with other financial products and services.

One of those needs is understanding how digital transformation can create opportunities for your business. Being able to use and optimise your data is a great example. While data is fast becoming one of the most valuable assets you have, being able to access it easily, and analyse and understand what it means for your business can still be a challenge.

Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table.

You may know your customer by name, or what they look like, but our systems can help you better understand their actual behaviour, creating a more robust customer profile, and help you take a deeper dive into what they’re actually spending their money on.

The insight from your own customer data is great, but it can be backed up by broader data from our wider group. We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends everyone is talking about. We can share that insight with the businesses we support.

A 360 DEGREE VIEW

new technology emerges, and payment habits start to evolve, finding efficiencies when margins are tight and customers are watching every penny can really make a difference to growth and how successful your business becomes.

With an increasing 360degree view of real-time payment activity across every point-of-sale channel, and a full range of payment solutions to choose from, security is also important. No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with. The Cardnet platform has a 99.9999% uptime* providing reassurance for you, your business, and your customers.

Taking the worry out of payment acceptance means you can focus on delivering great service, secure repeat custom, and support your ambitions to grow and hopefully thrive in even the most challenging of environments.

Some 35 years of experience in supporting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future.

We’re proud to support UK hospitality businesses be a part of that future.

Lloydsbank.com/cardnet *Based on the Cardnet platform maintaining 99.9999% uptime covering the 12 month period from January 2023 to January 2024.

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Proper Pubs Crowned ‘Best Community Pub Operator’ At UK Publican Awards 2024

Proper Pubs, the community wet-led operator division of Admiral Taverns, has been crowned the ‘Best Community Pub Operator’ at the Publican Awards 2024. Proper Pubs operates more than 200 community pubs across England, Scotland and Wales and this is the first time Proper Pubs has won the award.

The annual awards, which shines a light on the best-in-class operators in the UK pub industry, is a leading benchmark for pub company success across the sector. Finalists undergo a rigorous judging process, including interviews, pub visits, and a comprehensive panel question and answer session assessed by industry experts.

Proper Pubs sit at the heart of their local communities, bringing people together and raising money for local charities. The judges were impressed by its defibrillator campaign, installing defibrillators outside all its pubs, which has saved 11 lives up and down the country.

Over the last year, Proper Pubs has actively invested into its estate, whilst its pubs have raised over £100,000 for local charities and community initiatives. The Group has worked hard to develop positive and progressive relationships with its operators, built on mutual trust and respect to ensure its pubs sit at the

heart of their local communities.

Commenting on the award, Mark Brooke, Director – Proper Pubs, said: “We are absolutely thrilled to be crowned the Best Community Pub Operator of the year – none of this would be possible without our fantastic team, so a huge thank you to both our operators and the whole Admiral team for the continued dedication.

“Our pubs sit at the heart of their local communities and our values elevate this – they are places that bring local people together and this is embedded through our tailored recruitment and bespoke training programmes.

Our pubs are constantly hosting a range of brilliant entertainment and raising money for vital local causes. This award is true testament to the amazing work each and every person at Proper Pubs continues to do to ensure our pubs are in the best possible position to thrive in their communities, and I am thrilled that their efforts have been recognised.”

The awards ceremony was hosted on 27th March at London Evolution in Battersea and is the hospitality sector’s biggest event which around 1,500 people attended from across the trade.

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Hospitality Sector Welcomes Labour’s Plan To “Revitalise” Britain's High Streets Apr/May 2024

Labour Party plans to revitalise the high street have been broadly welcomed by sector leaders, with British Beer and Pub Association chief executive Emma Clarkin calling the move a positive step which will help pubs remain at the heart of communities.

Labour leader Sir Keir Starmer and Shadow Chancellor Rachel Reeves visited Great Yarmouth earlier this month to launch The Labour Party’s five-point plan to revitalise local high streets following the closure of thousands of hospitality and retail outlets since 2010.

They began their trip with a visit to the Fish 'O' Licious restaurant. Sir Keir and Mrs Reeves had a private conversation with several local business owners before speaking out against "years of decline for beloved local shops, pubs and entertainment facilities", adding, "Because that's not just a failed business, it has an impact on other businesses and makes it much less likely that people will come into the high street. That leads to a downturn for everybody else."

Sir Keir declared that British businesses have been “held back by 13 years of Tory economic failure” after Labour launched its five-point plan to “revitalise local high streets”, including £700m to support small businesses with their energy bills.

“Britain’s businesses already give so much to our economy and hold a huge amount of potential and promise just waiting to be unlocked.”

“But they’re being held back by 13 years of Tory economic failure. The Tories crashed the economy, and business and working people are still paying the price on higher interest rates.

“With our five-point plan, Labour will work in partnership with businesses and local communities to get our high streets thriving again. This is just one of the ways we will deliver our mission to secure the highest growth in the G7, so every part of our country can feel better off.”

Labour said its five-point plan would “reverse 13 years of decline and revitalise local high streets”. The party’s proposals include cutting business rates for

small businesses for the coming year, funded by increasing the digital services tax paid by online companies like Amazon.

Labour said the move would be worth more than £2,600 to the average pub, café or restaurant, based on Valuation Office Agency data. The party has previously committed to cutting and eventually scrapping business rates and replacing them with a “new system of business taxation fit for the 21st century”.

As part of its five-point plan, Labour is also proposing to invest £700m to support small businesses with their energy bills by offering vouchers for energy efficiency measures such as insulation or heat pumps, funded through changes Labour has proposed to the windfall tax on oil and gas companies.

The party said it would introduce new laws to crack down on late payments to high street firms, requiring big businesses to include their company’s payment practices in their annual reports, with the aim of making boards more accountable and providing clarity for smaller businesses.

Labour’s plan also incorporates its proposal to introduce ‘empty shop orders‘ – giving councils powers to bring empty shops back into use – and its plans to tackle antisocial behaviour, with the party arguing that the Tories’ “failure” to address crime is impacting how much local people visit high streets.

More than 150 pubs closed permanently in England and Wales during the first three months of 2023, according to analysis by property firm Altus Group – equivalent to almost two pubs a day. The British Beer and Pub Association (BBPA) has warned that 2,000 pubs and 25,000 jobs could be at risk amid rising energy costs.

Commenting on Labour’s plan, the BBPA’s chief executive Emma McClarkin said: “Pubs are a vital part of so many high streets across the country and without support there is a risk that these much-loved community hubs will be lost.

“It is positive to see the Labour Party developing ideas to address some of the issues these businesses

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face and help pubs to remain at the heart of high streets and communities.”

ty. It’s clear that the current system is in urgent need of reform.

Allen Simpson, Deputy Chief Executive of UKHospitality, said: “Hospitality helps create places where people want to live, work and invest, but too often policies make it expensive to run businesses in the heart of communities.

“We need to see governments in Westminster, Edinburgh and Cardiff, alongside local authorities, do all they can to rebalance and reduce the costs that businesses are paying.

“We’re pleased to see this focus on high streets and fixing the broken business rates system. The current system is archaic and unfairly penalises businesses that have a physical presence in communities, like hospitali-

“Reforming business rates is an ideal place to start and will enable businesses to spend more of their available cash on investment, rather than just paying the bills.”

New Research Reveals Britons Prioritise Going Out Despite Economic Pressures Apr/May 2024

Eating and drinking out remains a priority for the British public according to new research.

According to Zonal’s latest GO Technology report in partnership with CGA by NIQ and UKHospitality, eating and drinking out remains as important to Britons as ever that despite the cost-of-living crisis, with 65% of consumers saying it’s still a priority for them. This rises to 71% of those aged 65+, highlighting the sector’s enduring social value.

The survey of more than 5,000 British adults shines a light on why people still love restaurants, pubs, and bars, and what makes hospitality special. Most consumers (74%) believe hospitality needs and deserves support from the government, the research revealed.

The latest figures also found that three in five (60%) consumers want to support the sector themselves, with regular visitors even more likely to show their backing (72%), and two-thirds (64%) believe that hospitality plays an important role in their local community, rising to 71% of consumers who visit weekly.

WHEN ASKED WHAT THE MAIN REASONS ARE FOR GOING OUT FOR FOOD AND DRINK, THE FOLLOWING REASONS CAME OUT ON TOP: 1. To socialise with friends and family (50%) 2. To celebrate a special occasion (44%)

3. As a treat (41%) 4= To create new memories (21%) 4= To try new food or drink (21%) 6. To relax or let off steam (20%) The research also highlights the importance of consistency and delivering the fundamentals, with the top three motivating factors to ensure return visits being the quality of food, great service, and the experience being value for money.

Kate Nicholls, Chief Executive of UKHospitality, said: “We can clearly see from this new research the support and affection people have for hospitality and that they recognise the vital role venues play at the heart of their communities and high streets.

“We have proven time and time again that with the right support in place, even when times are at their toughest, we have the creativity and commitment to invest in local areas, create jobs and drive growth right across the country.

“So our message to Government, backed by three-quarters of the public, is to support hospitality or risk more businesses having to close their doors.”

Tim Chapman, Chief Commercial Officer, Zonal, said: “Despite a

CLH News

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squeeze on spending, hospitality is and remains an integral part of Britain’s social life, with socialising with friends and celebrating special moments, topping the list of consumers priorities when it comes to eating and drinking out.

“Delivering special experiences that can’t be recreated at home and consistently delivering on the fundamentals of hospitality — like highquality, good-value food and drink and excellent service — is key to encouraging repeat visits and driving loyalty. This is easier said than done, but operators who invest in their teams and the technology that is needed to smooth workflows and increase efficiencies, will ultimately reap the rewards.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA

by NIQ added: “This research is a timely reminder of hospitality’s special place in people’s hearts. Eating and drinking out isn’t just a nice-to-have but an essential part of life, even — or perhaps especially — during a cost-of-living crisis.

“It’s also encouraging to see how people’s affection for hospitality translates into support. They recognise the value of restaurants, pubs and bars in their communities and as employers, and they want to see them thrive. Along with hospitality’s own campaigns, it makes a compelling case for government support.”

Punch Pubs ‘Sleep Out To Help Out’ in Partnership with Only A Pavement Away Punch Pubs & Co have become the first hospitality business to join forces with Only A Pavement Away and host a company sleepout event to raise essential funds which will directly support people getting back into work.

funds we have raised to support the invaluable work Greg and his team at Only A Pavement Away Pavement Away do for those who have fallen on hard times.

35 employees took part in Punch’s Sleep Out to Help Out event, which was held in the car park and beer garden of one of their Management Partnerships pubs, The Griffins Head in Nottingham.

Colleagues from across the Punch business, including their entire Executive team, teamed up with Only A Pavement Away Founder and CEO Greg Mangham to settle outside and sleep without shelter.

Despite the rain, all participants made it through the night and raised an incredible £6000 for the charity, with donations still coming in.

Punch Pubs & Co CEO Clive Chesser said: “I’m incredibly proud of the

Photo credit Punch Pubs & Co

“It was humbling for us to experience the feeling of sleeping without shelter, but it is only a fraction of what so many people endure night after night.

For us, this was one rainy night in March, knowing we had the privilege and luxury of having a home to go to. It reinforced to us all the unacceptable degree of inhumanity of homelessness, particularly in 2024, however the work of Ony A Pavement Away reminds us that this is a vicious cycle which can be broken with the right intervention. By spending this night outside, I know that we were able to make a real difference to others as the funds raised go straight to the grants which the charity offers.

“We look forward to continuing to grow our partnership with the Only A Pavement Away team and championing their brilliant work.”

Scrap WFH, WFP Instead: Working from a Pub is 40% Cheaper Than A Coworking Space, New Data Reveals Apr/May 2024

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Remote workers could save up to 40% by choosing to work in a pub, rather than a coworking space, a new study has revealed.

ing, making it the prime time to begin your working day.”

The research, from Alliance Online (www.allianceonline.co.uk) , analysed the coworking deals offered by six major UK pub chains, before comparing prices with five nationwide coworking spaces.

“If you’re opting to work from a pub, understand that your environment will be different to a designated working space. The nature of a pub is that there will be hustle and bustle whilst you work. Recent research has shown that background noise may be beneficial to your work productivity, making working from a pub the ideal location to stay focused.

While some people may work effectively during background noise, some may not, so be prepared and bring headphones to block out any potential distractions.”

UNDERSTAND YOUR ENVIRONMENT

They identified that the average daily cost to work from a pub is just £13 - 40% cheaper than the average cost of a desk in a coworking space, at £22. However, the research also revealed that working from a pub is only cheaper if you’re doing it as a one off. If you were to ‘WFP’ everyday over a month, it would cost £390 - 54% more expensive than the average monthly coworking membership, at £253.

Daily Cost

Monthly Cost

Pub average

£13

£390

Coworking space average

£22

£253

All the pubs provide guests with free wifi and unlimited tea and coffee, while some also offer breakfast or lunch as part of their deal..

Rachael Kiss from Alliance Online has provided three tips to make sure you get the most out of your money ‘WFP’:

TAKE ADVANTAGE OF THE FREEBIES!

TIMING IS KEY “Make sure to get to your chosen pub as soon as possible - aim to arrive during off-peak hours as this is when it will be less crowded.

Getting there during off-peak hours will not only prevent it from being too crowded, but it will ensure that you get the most out of your money to use the unlimited wifi and refreshments. Pubs usually open mid-morn-

“All the pubs we analysed provided unlimited wifi and a choice of tea and coffee throughout your stay - make sure to use these! This is included in what you pay so it’s important you get the most out of your stay.

For your hot drink, try to use one mug throughout your stay instead of using multiple. Minimising the use of multiple mugs helps streamline the dishwashing process, saving time and labour for the hospitality staff.”

Alliance Online have released these findings to increase awareness of potential cheaper alternatives for remote workers amid the cost of living crisis.

Big On Premise Occasions Keep Drinks Sales In Growth

Mother’s Day, big sporting events and the run-up to St Patrick’s Day all helped the On Premise sustain drinks sales growth last month.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week of 16 March were 1% ahead of the same week in 2023. After 5% growth over the previous seven days it extends a solid start to Spring trading.

With families flocking to pubs, bars and restaurants, sales on Mother’s Day (10 March) soared 22% above the equivalent day in 2023. The day also benefited from the penultimate round of Six Nations rugby matches and the Liverpool v Manchester City football fixture.

There was year-on-year growth on four of the other six days of the week, peaking at +9% on Thursday (14 March), when several British football clubs were involved in European fixtures.

Footfall was also good on Saturday, with sales rising 6% as drinkers made an early start to St Patrick’s Day celebrations.

Year-on-year comparisons across the week would have been even better were it not for the inclusion of St Patrick’s Day in 2023. Sales from the 2024 occasion should be reflected in growth in this current week’s sales.

Mother’s Day celebrations made it a good period for the wine category. Sales over the week were 8% ahead, and they rocketed to 48% growth on Mother’s Day itself.

Sport and the run up to St Patrick’s Day delivered solid growth for beer (up 3%) and cider (up4%), while soft drinks sales rose 3%. Despite an uplift on Mother’s Day, the spirits category ended the week down 8%.

“Last week showed us again how consumers love to mark big occasions together over a drink in pubs, bars and restaurants,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “A sustained run of decent weather has helped, and operators and suppliers will be keeping everything crossed for sunshine in the run-in to Easter trading. While year-on-year comparisons are solid rather than spectacular at the moment, they bode well for better growth as 2024 goes on.”

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Apr/May 2024

Mental Health in Hospitality: The Hidden Cost of Unaddressed Employee Wellbeing - Is AI a Solution?

By Sarah Baldry, VP of People at Wysa (www.wysa.com)

The hospitality industry has alarmingly high rates of mental health issues in the UK, with individuals in this field significantly more likely to suffer from mental health problems compared to other sectors. The Institute of Hospitality reports that 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career. Our own research reveals that a third of employees across the UK have symptoms of anxiety and/or depression that warrant clinical investigation. This indicates a looming crisis of mental health in the hospitality industry and beyond.

It's evident that numerous workplace stressors in hospitality, such as erratic work schedules, prolonged working hours, the pressure of customer service, and often lower pay compared to average, contribute to poor mental health. The hospitality industry also faces unique challenges, including the prevalence of temporary contracts, the pressure to provide outstanding customer service, and the impact of customer feedback on job security. These factors exacerbate the mental health issues faced by the workforce.

At the same time employers in this sector often find themselves unprepared to address employee mental health, possibly due to inadequate training and awareness among senior leaders, as well as uncertainty about their responsibility in managing these issues and fear of legal ramifications.

In hospitality, mental health issues pose a significant risk. Employees might experience depression or anxiety, leading to decreased motivation and potentially reaching a crisis point. The consequences of unaddressed mental health issues are far-reaching, affecting not just the employees but also their colleagues and customers.

Mistakes due to mental health struggles can lead to accidents and injuries, impacting the quality of service and resulting in potential legal and financial repercussions for employers.

The economic impact of unaddressed mental health issues is substantial, costing an average of £455 per employee annually in absenteeism, lost productivity, and staff turnover. For a sector as vast as hospitality, this translates into billions in aggregated costs.

To mitigate these risks, the hospitality industry must take proactive steps to address mental health. Typically we look at cultural changes and preventative wellness, which includes training managers to recognize and respond to signs of mental distress, creating a culture that encourages employees to seek help, and providing access to mental health resources.

We need to look at policy and protection. There's currently no mandate to document suicides or mental health risks as workplace incidents. Whereas it seems abundantly clear that these are very real concerns that the working environment exacerbates, and such are issues that need addressing in a structured and systematic way.

That takes time, and action is needed now. As well as cultural shifts and wellness activities we need an approach that addresses mental health support in a robust way, doesn’t require people to recognize their symptoms, and that alleviates the pressure on managers to monitor every individual. This is where technology can come in. Digital health technology, such as AI-based mental health apps, can offer anonymous, accessible support, helping to reduce stigma and provide immediate assistance. They provide in the moment assistance essential when working long shifts or abnormal hours, such as is common in hospitality. They provide SOS tools that immediately direct an individual to resources and support they need when facing crisis. And the best are clinically validated, rooted in evidence that they work, acting as an AI bridge between preventative wellbeing and crisis escalation. Implementing such technology, in tandem with a comprehensive approach to mental health that involves the entire industry, can significantly impact employee wellbeing. They are scalable and flexible, meaning that workers in both small and large companies, at whatever level, can benefit from support. And employees want them - 81% of those we spoke to said they would prefer to engage with a clinically validated mental health app than Human Resources. Because as much as we like to think otherwise, stigma and fear still exists.

The hospitality industry must recognize that addressing mental health is not only something a moral imperative but also a strategic necessity. Integrating advanced digital health solutions like AI mental health apps with an overarching organizational commitment can transform the industry's approach to mental health, enhancing both employee wellbeing and operational efficiency. The cost of inaction is too high, both in terms of human suffering and economic loss. It's time for the hospitality industry to embrace innovation and make mental health a priority for its sustained success.

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint

Group will also be ensuring continued excellent serve quality by refreshing tap lines, training staff on the perfect serve ritual, and using targeted ads to drive local customer traffic into participating pubs year-round.

Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Serve’ campaign.

Budweiser Brewing Group celebrates their dedication to serve quality, incentivising consumers to rate the quality of their Stella Artois serve, and rewarding customers who serve the perfect Stella Artois.

Stella Artois, a proud part of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Serve’ campaign, illustrating the brand’s dedication to the perfect serve ritual. From the 1st of March consumers are encouraged to rate the quality of their Stella Artois or Stella Artois Unfiltered served in 2000+ venues across Britain. Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Artois on tap.

"We're excited to give pub-goers even more reasons to enjoy a pint of Stella Artois through this new campaign," Elise Dickinson, Stella Artois Marketing Director. "By focusing on the Perfect Serve, we aim to boost dwell time and keep customers coming back for the perfect pint."

The ‘Perfect Serve’ uses the iconic Stella Artois chalice, pouring at a 45-degree angle whilst allowing the foam to spill over the top of the chalice. Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Artois with its distinctly fresh flavour. The final step is the placement, with the cartouche (the brands iconic emblem representing it’s 600 years of brewing history) facing forward towards the con-

From the 1st of May through to the 26th of June, Stella Artois, the official beer partner of the Wimbledon Championships, will then offer participating consumers entry to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming every Stella Artois moment into a chance to win.

At the heart of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Artois and Stella Artois Unfiltered serve. As part of the campaign, Budweiser Brewing

sumer.

Sign up here https://thepubclub.beer/service/perfect-serve/ to be part of the campaign.

‘Tis The Season To Plan For A Very Merry On Premise 2024 Suppliers and operators generated strong festive trading last year despite the cost of living crisis, CGA by NIQ’s Christmas Report 2023 flags what they can do to have another happy Christmas in 2024.

Research for the 2023 Christmas Report found that nearly three quarters (73%) of consumers visited a licensed venue over the festive season. It helped to create high single-digit sales growth through both the CGA RSM Hospitality Business Tracker and the CGA Daily Drinks Tracker.

However, the number of people going out fell by five percentage points yearon-year, as high inflation put pressure on spending. Nearly all (97%) consumers told CGA they had been affected by rising costs to some extent, and four of the top five reasons for not going out over Christmas related to the cost of living in some way.

Nevertheless, most consumers remain keen to eat and drink out whenever money allows. When asked what they would prioritise over Christmas if their disposable income fell, 29% stated that visits to the On Premise would remain in their top priorities, demonstrating how important the sector is for consumers over the festive season CGA’s 2023 Christmas Report also highlights the most popular occasions and dates for festive drinks and

meals, indicating where to focus attention while planning for 2024’s festive period.

Food-led visits were the priority in 2023, with numbers visiting restaurants and food-focused pubs rising year-on-year by four and one percentage points respectively. Visits to bars and drinking pubs fell by four and two percentage points.

These channel shifts extended a trend that was in play throughout 2023: a movement away from late-night visits in favour of earlier and lower tempo occasions. Well over half of consumers said they went out for relaxed or quiet drinks (57%) or casual meals (56%)—nearly double the number who went out for a special occasion (30%). However, big festive occasions remain pivotal, and Christmas Eve, New Year’s Eve and 23 December were the three top dates in people’s diaries.

Matt Meek, CGA by NIQ Senior Client Manager, said “Our report shows eating and drinking out remains at the heart of Christmas in Britain—even during a cost of living crisis. But while many consumers spent freely, the increase in people staying at home is a reminder that visits can never be taken for granted. If inflation and interest rates ease, these people will hopefully feel more money in their pockets as the year goes on, which could make 2024 the best festive season since before COVID-19.

Strategies will need to build on the lessons learned in 2023 and pinpoint exactly where, when and why people go out in December—and our research provides the ideal foundations for success.”

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CLH News

Apr/May 2024

New Immigration Changes – The Impact on the UK Hospitality Sector

By Gurjit Pall, immigration solicitor, Thorntons (www.thorntons-law.co.uk) With a general election looming, the UK Government has embarked on a host of changes to the immigration system that will have far-reaching implications for employees and employers alike.

One of the most controversial proposals is plans to increase the minimum salary threshold on 4 April 2024 for Skilled Worker visas from £26,200 to £38,700 per annum.

When implemented, it will have an especially detrimental effect on the hospitality sector which continues to struggle with Brexit and the ongoing challenges posed by the COVID-19 pandemic.

According to the Office for National Statistics, there were 112,000 vacancies in the hospitality sector at the end of 2023.

Known for its diverse workforce, the hospitality sector attracts professionals from around the world, contributing to its vibrancy.

Currently, employers in the hospitality sector who hold a valid UK sponsor licence can sponsor international workers in many roles, for example as a chef or bar manager, under the Skilled Worker visa route at the minimum salary rate of £26,200 gross per annum.

From spring, however, employers will have to pay sponsored workers in these roles a minimum salary of at least £38,700 gross per annum – an increase of nearly 50% - to meet the requirements. As part of the transitional arrangements, the UK government has confirmed that where a sponsored worker is currently on the Skilled Worker visa route or applies before these changes come into effect, they will be able to rely on the

current visa rules. These arrangements offer businesses one last opportunity to benefit from the current salary requirements by assigning a Certificate of Sponsorship to a worker on or before 3 April 2024 and the sponsored worker would have up to three months to submit a visa application.

Over the longer term, the elevated salary requirement for the Skilled Worker visa route will make it more challenging for businesses, particularly smaller ones, to attract and retain a skilled workforce. It may also have a disproportionate impact on businesses in more remote locations, such as those in the Highlands, which will struggle to keep pace with more metropolitan businesses where salaries are greater to mitigate against the higher cost of living.

The repercussions of Brexit, the lingering impact of the COVID-19 pandemic, and economic uncertainties are already causing closures across the UK, with more than 6,000 pubs, clubs and restaurants shutting their doors last year.

The plans to increase the salary minimum threshold for Skilled Workers will be a further bitter blow, particularly following recent changes to international student visas. Since 1 January 2024, international students are no longer permitted to sponsor family members to the UK – unless they are studying on a postgraduate research course or a course with government-funded scholarships. With student family members permitted to work full-time hours in the UK, restrictions on their numbers will ultimately reduce the talent pool for employers.

UK hospitality employers concerned about the effect of immigration changes should reconsider their hiring plans and speak to their advisers. Acting now could avoid the expected increase in operational costs around sponsoring international workers and provide certainty at a time when the sector needs it most.

Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners Following on from a successful first season, hosts Lucy Branson and Ruth Baker embark on Season Two with their conversational chat covering hot topics in the industry.

As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industry professionals. Season Two delves into a myriad of topics essential for success in the fast-paced and ever-evolving world of hospitality, including the world of allergens and compliance, people management and culture, and nitty gritty topics, like handling customer complaints.

Dubbed “the relatable EHO”, Ruth, founder of Food Safety Consultancy, Simply Safer, offers bitesize episodes giving insight into the real dangers surrounding rice, and the wonderful world of Listeria.

Lucy, “the lover of the people”, is co-owner of restaurant group The Coastal Kitchen Family, shining a light

on employee wellbeing; inspiring listeners to lead with confidence, by building positive workplace cultures.

Special Guests so far include All Star Marketing Club’s Victoria Vickery; Qudos Management Coach, Margaret Faulkner, and Employment Law advise from Solicitor Emma Jewell, alongside a number of restaurant owners who have shared their own challenges and successes.

In a world where everything comes at a cost, this FREE podcast is available on all platforms, and offers actionable tips for you and your teams to take away and put into practice immediately.

Keep an eye out for new episodes from social media gurus Delivered Social and hospitality training experts Purple Story.

Listen here: https://linktr.ee/simply_safer Contact theothersideofthepass@gmail.com if you have any questions you’d like the team to answer live on air, or if you’d like to feature as a future guest.

Skilled Worker Salary Threshold Increase Likely To Have Negative Economic Impact Apr/May 2024

The UK Government’s attempts to lower migration numbers are taking precedence over economic need, says global immigration firm Fragomen.

From 4 April hospitality businesses wishing to hire overseas talent through the skilled worker visa must pay staff at least a minimum of £38,700. This represents an increase of almost 50% from the current salary threshold of £26,200 and far exceeds the average salary for large parts of the country.

The impact on recruitment in the hospitality sector will be widespread.

The changes will, in effect, force those in hospitality to pay far above market rate in an attempt to fill skills gaps. In the case of chefs, for example, from 4 April employers will now have to pay £38,700 to secure a Skilled Worker visa instead of £26,200. This is considerably higher than what is paid in the market, with the going rate set at £30,960.

The new thresholds, says Fragomen, have the potential to negatively impact the UK economy with manufacturing, construction and hospitality businesses among hardest hit industries.

comments.

“This increase to the skilled worker salary threshold is quite staggering and raises concerns that the Government’s attempts to lower net migration figures are taking precedence over economic need.

“In many instances and particularly outside of London the £38,700 threshold exceeds the average annual wage and is simply unaffordable for many businesses. The UK immigration system is already one of the most expensive in the world, and this increase effectively closes overseas recruitment to UK industry for some businesses.”

“Many sectors, particularly hospitality, continue to rely on overseas workers, with businesses not yet having sufficient time to see the benefits of programmes they have in place to upskill the resident workforce.

Businesses are also required to pay the high Immigration Skills Charge when sponsoring workers – greater transparency is needed in how the Government is spending this money to support sector training initiatives.”

Louise Haycock, a Partner at Fragomen, the global immigration law firm,

Charlotte Wills, Partner at Fragomen, adds: “The Migration Advisory Committee (MAC) conducted a Rapid Review earlier in 2024 and will

Pubs are facing an increase in organised crime activity but having a local pubwatch can help tackle this through intelligence sharing.

“If you have a place where people just live, and they don’t work and don’t socialise there, they become displaced,” he added.

This was the view at the National Pubwatch Conference which took place in Sheffield last month.

Davies said that part of the problem is that youths want a sense of direction and belonging, which see many join gangs. But he used this need to belong to make the young people part of the regeneration of New Brighton.

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later this year lead a wider review of immigration and the needs of industry. Its recommendations are likely be reflected in changes to the Immigration Salary List (ISL) which replaces the Shortage Occupation List. Roles that make it onto the ISL benefit from a 20% discount on the skilled worker salary threshold reducing it to £30,960.”

“Whilst this will not negate the 4 April increases, it will help – but only for those roles and industries included on the ISL. However, under the rules, applicants in specific occupations need also meet the ‘going rate’ threshold. If it is above the minimum salary threshold, they will receive no benefit from the ISL discount.”

“It is vital that businesses ensure their voice is heard directly or via the relevant trade bodies on what support their industry needs from the UK immigration system. Businesses should take encouragement that Government does listen to the recommendations made by MAC, often adopting them in full. The wider review expected later this year is a crucial opportunity to be heard and shape the system they are a user of.”

Pubs Facing Increased Pressures From Organised Crime Groups

Dan Davies, ceo of Rockpoint Leisure and current chairman of the Institute of licensing, which is spearheading the regeneration of New Brighton, near Liverpool, said that organised crime groups and gang activity is a problem faced by the licensed trade across the country.

Davies told delegates that it is a “very complex subject.”

“We have been 15-to-20 years behind some of the American gang culture. There has always been gangs in the UK but what we have seen across the last number of years is a rise in a more organised gang activity,” he said.

He highlighted issues that have contributed to this rise including urban planning issues where businesses and high streets have ‘failed’ and been replaced with housing.

“We have been charting the activities they have been doing over the last six years and you can really see if they are given opportunities and given the right investment in time and role models, they can take the right path,” he said.

“They commit crimes but they don’t understand the knock-on effect that can have to themselves, to their families or to any victims and their families as well. This is something that is an important topic and it needs to be top of the agenda moving forward. We need to work together and find the best practice.”

Davies worked with Inspector Alan McKeon Merseyside police, who was a community inspector dealing with organised crime groups in the

Wirral.

“My view is that a good licensee is worth their weight in gold. We talk prevention. There is nothing better than to have a licensee on board,” he said.

He stressed that licensees need support to deal with these organised crime groups, some of whom want to drink in their pubs and licensed premises.

Inspector Alan McKeon said that it is crucial for licensees and pubs to share intelligence so incidents can be avoided.

He highlighted the murder of innocent victim beautician Elle Edwards who died after being shot in the cross-fire of an organised crime attack at a pub in Wallasey Village on Christmas Eve in 2022.

The organised crime group had decided to frequent the premises, which was not seen by the police as a pub with any issues.

“I will keep saying it. If they were part of a scheme like Pubwatch that information would have been shared and would have got to us,” he added.

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination 14

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Apr/May 2024

Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector: "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U.K. We’re working with our customers to help create spaces free from discrimination through our partnership with Ask for Clive, and are dedicated to championing inclusivity within the on trade industry."

The UK’s biggest RTD brand in the on-trade category, VK, has announced a partnership with charity Ask For Clive, in an effort to support venues in creating welcoming spaces for LGBTQ+ customers.

Founded in 2019, Ask for Clive is a charity that partners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community. The charity notably launched ‘Pub Pride’, to give venues the opportunity to celebrate Pride locally.

As part of the partnership, VK’s has commissioned research on the topic of inclusivity in venues, revealing just how important embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending.

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity, with over 70% reporting feeling safer and more welcome in such venues, and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1].

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom, with patrons returning to spend more following a positive experience.

The stats also revealed the challenges encountered by LGBTQ+ patrons, and how incidents of discrimination are leading to a reduction in spending in pubs and bars, with a staggering 1 in 4 people reporting experiences of discrimination on a night out. As a result of this experience, 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place.

"The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively support diversity and inclusivity. By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base. Those that don’t, risk losing custom both now and in the future.”

Danny Clare for Ask For Clive added: "We are delighted to partner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industry. Together, we can effect positive change and create environments where all bar goers feel respected and valued."

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector.

As the official RTD partner of Ask For Clive, VK is sponsoring 1,000 venues to become part of the Ask For Clive programme, with those who sign up receiving the Ask For Clive training pack and in-venue display items.

The resources made available to pubs and bars will ensure they are able to showcase their support for LGBTQ+ staff and customers, as well as openly communicating that they do not tolerate any form of discrimination.

Recently, the RTD brand achieved a Foundation Level Accreditation from the All Equals Charter, created by Manchester Pride’s programme, to help businesses and organisations recognise and challenge any form of discrimination in the workplace. This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too.

To find out more about VK’s partnership with Ask For Clive and to sign up a venue, simply click here: www.vkofficial.com/ask-for-clive

Companies House Begins Phased Roll Out Of New Powers To Tackle Fraud Companies House has introduced new measures to protect businesses after numerous hospitality proprietors reported that their restaurant addresses with almost identical names were being used without their consent.

The first measures under the Economic Crime and Corporate Transparency Act 2023 (ECCT Act) came into force on Monday 4 March 2024.

CHANGES INTRODUCED INCLUDE: • greater powers to query information and request supporting evidence • stronger checks on company names • new rules for registered office addresses (all companies must have an appropriate address at all times – they will not be able to use a PO Box as their registered office address) • a requirement for all companies to supply a registered email address • a requirement for subscribers to confirm they’re forming a company for a lawful purpose when they incorporate, and for a company to confirm its intended future activities will be lawful on its confirmation statement • greater powers to tackle and remove factually inaccurate information • the ability to share data with other government departments and law enforcement agencies New criminal offences and civil penalties will complement the measures introduced today.

Our priority is cleansing the register to remove details of those appointed without consent.

Companies House CEO Louise Smyth said: “These new and enhanced powers are the most significant change for Companies House in our 180year history.”

“We’ve known for some time that criminals have misused UK companies to commit fraud, money laundering and other forms of economic crime.”

“As we start to crack down on abuse of the register, we are prioritising cases where people’s names and addresses have been used without their consent. It will now be much quicker and easier to report and remove personal information that has been misused.”

Business Minister Kevin Hollinrake said: “Companies House now has the tools to take a much harder line on criminals who take advantage of the UK’s open economy and can now ensure the reputation of our businesses is not tarnished by the UK playing host to the world’s scammers.”

“The new reforms provide further protection to the public from companies fraudulently using their address and will begin to remove the smoke and mirrors around companies hiding behind false information.

This will enhance the UK’s reputation as a great and safe place to do business.”

The phased roll out of new powers and requirements is designed to minimise hassle for legitimate businesses. Many of the changes will be integrated into existing reporting cycles, such as the requirement to update a company’s confirmation statement.

As further measures are introduced, we will let people who file information with Companies House know what they need to do to via our communications channels and campaigns.

St Austell Brewery And Thatchers Sign New 10-Year Partnership Deal St Austell Brewery has signed a new 10-year deal with fellow Westcountry drinks brand, Thatchers Cider. The two companies have been working in close partnership since 2002.

As part of the new, long-term strategic deal, St Austell Brewery will stock Thatchers cider in its managed pubs, from the Isles of Scilly to Bath.

Thatchers will also continue to be a key drinks partner for publicans across the company’s 122-strong leased and tenanted estate.

As the South West’s leading wholesale drinks distributor, Thatchers brands are also widely available to St Austell Brewery’s 3,000+ freetrade customers across the region.

Kevin Georgel, Chief Executive, St Austell Brewery said: “We’re delighted be continuing our longstanding partnership with Thatchers by signing this new 10-year deal. It’s a fellow family-owned drinks company, which shares many of our values.

“Working collaboratively with other businesses in our region, and building strong long-term relationships, is something which has always been important to us. It’s fantastic to continue supporting one another by growing Thatchers’ Westcountry distribution whilst bolstering our drinks portfolio and cider offer for pub guests

and wholesale customers.”

Martin Thatcher, fourth generation cider maker, said: “Working in partnership with St Austell Brewery just makes sense; we share our values, roots and commitment to giving customers a great experience. This 10-year deal, which may seem short in comparison to the combined 292 years of family expertise our companies have, is a testament to our shared commitment to collaboration and sustainability. We look forward to raising a glass in a St Austell pub to celebrate!”

Thatcher’s cider has been made on Myrtle Farm in Somerset since 1904.

A family business just like St Austell Brewery, they’re on their fourth generation dedicated to its craft with a fifth already learning the craft.

St Austell Brewery was founded by Walter Hicks in 1851. It remains an independent, family-owned business 172 years later. The company’s range of award-winning beers - including Tribute pale ale, Proper Job IPA and korev lager - are available in pubs and supermarkets nationwide.

The business owns over 160 pubs, inns, and hotels across the West Country - including managed houses and leased and tenanted sites. It also operates two breweries, in St Austell and Warmley, near Bath.

Hygiene in Hospitality: How to Ensure Your Business is Set Up for Success 16

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Daniel Took, Head of Professional Product Marketing at Kärcher UK (www.kaercher.com/uk/), discusses the importance of cleaning in hospitality settings and how to ensure your business achieves positive hygiene ratings.

The importance of hygiene in hospitality cannot be understated – a fact which has become more apparent in recent years. If businesses receive a poor rating from independent bodies, such as the Food Standards Agency, then the effect can be incredibly damaging for a businesses’ reputation. Resulting in a slew of bad press and turning off potential customers, hygiene ratings play a crucial role in ensuring the success of a hospitality venue. In in an era when staff shortages and budgets are being squeezed tighter than ever before, such a negative effect cannot be given the opportunity to ripple through a business.

For any venue seeking to survive and thrive in the current climate, hygiene must be prioritised. And with data from the Food Standards Agency showing that in 2023 one in 16 takeaways across the UK fell below legally required standards, it is clearly a matter that many venues need to address. So, how should businesses ensure they are set up for success?

INVESTMENT IN HYGIENE Customers expect quality when they enter hospitality venues, from the moment they step inside to where they will eat or sleep. That pressure to deliver quality inevitably impacts margin. Whilst the current challeng-

ing climate often means management look to maintenance costs as a first choice for budget cuts, this is a nonsensical approach. The cost of not investing in cleaning can have an adverse long-term effect on budgets: deterring customers and negatively impacting profitability. It is imperative the industry looks beyond upfront costs and embraces investing in hygiene.

TRAINING STAFF Hospitality settings can be complex and require varying levels of cleaning dependent on the situation and the product required. Therefore, regular and consistent staff training is a necessity. Only by ensuring everyone in the team is bought into the importance of hygiene, can businesses expect to see results. What’s more, with the hospitality sector seeing a high turnover of staff, it’s vital that this training is done each time a new staff member joins the venue.

ENSURING QUICK TURNAROUNDS ARE EFFECTIVE The nature of the hospitality sector means that quick turnarounds are imperative. However, the ticking clock must not impact the effectiveness of cleaning. Moving to battery-powered solutions can greatly increase time saved cleaning, as there is no longer the need to unwind and rewind cables to plug machines in. Instead, cleaning machines can be powered at the touch of a button, allowing users to easily get started on the task at hand.

Battery-powered models such as Kärcher’s Battery-Powered Upright Brush-type Vacuum Cleaner CV 30/2 Bp, are well equipped to deal with the speed and agility required in hospitality venues. In fact, opting to move to battery power can save up to 20% work time compared with

corded models, offering more time for cleaners to spend making the final touches to the venue, to help deliver the customer-first approach that the industry is renowned for.

THE RIGHT PRODUCT FOR THE JOB Every hospitality venue has its own challenges regarding hygiene and, as such, it is imperative businesses find the right product for their own requirements.

For example, for those venues that feature a lot of textile surfaces, it will be key to select products that are effective in tackling those types of surfaces. Kärcher’s Puzzi 8/1 spray extraction cleaner is one such product that delivers outstanding cleaning results and high efficiency. The compact spray extraction machine sprays the cleaning solution deep into the textile fibres and then removes any dislodged dirt. This back suction performance also ensures quick drying and means that the textile surfaces can be used again quickly – ideal for the high demands of cleaning professionals in the hotel and hospitality sector.

However, for those venues that are driven by the need to improve operational efficiencies, steam cleaners’ ability to reduce downtime may be a better option to turn to. Steam cleaners, such as the compact SG 4/2 Steam Cleaner from Kärcher, even feature on-board water tanks that are specifically designed to help cleaning teams work non-stop for longer.

Ultimately, in a climate where businesses are under more scrutiny than ever before, hospitality venues must evaluate their cleaning practices with a microscopic lens. From products to staff to investment, hygiene can have a direct impact on business success and must be prioritised by all.

FSA Launches Campaign Highlighting Risk of Food Labelled as Vegan to People with Allergies

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk.

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk.

In response to these findings, the FSA has launched a campaign to support people who have an allergy to milk, eggs, fish and crustaceans or molluscs. The campaign encourages people with allergies, or who buy for someone who has, to always check for a precautionary allergen statement such as ‘may contain’, on products labelled 'Vegan' to decide on whether it’s safe to eat.

The research from the FSA has found: 54% of those who react to products of animal origin have used vegan labelling to indicate whether a food is safe to eat at least sometimes when buying packaged food.

53% of those who buy for someone with a food hypersensitivity to products of animal origin have used vegan labelling in this way at least sometimes when buying packaged food.

29% of people who react to or buy for those who react to products of animal origin weren’t aware they should check for a precautionary allergen label on vegan products to inform a decision on whether it’s safe to eat.

Emily Miles, CEO of the Food Standards Agency said: “It’s concerning that so many people who are allergic to milk, eggs, fish and crustaceans or molluscs believe food labelled as ‘Vegan’ is safe for them to eat because they assume it doesn't contain products of animal origin.

“Unfortunately, the reality of food production means there is still a risk of cross-contamination with animal-based allergens in vegan and plant-based products if produced in the same factory as animal-based products.

“That is why, through our ‘Vegan Food and Allergens Campaign’ we are urging people to always check for a label such as a ‘may contain’ and have a conversation about their allergens with food servers and businesses.

“I hope this campaign will support people to have confidence in making food choices that are safe for them to enjoy.”

The campaign also explains how a free-from label, which is a food safety label, is different to a vegan or plant-based label. Vegan labels are used to support a dietary choice, and do not intentionally contain products of animal origin. Vegan food could still be prepared in areas alongside products such as egg, milk, fish, crustaceans or molluscs -

The Summer of Love

Something about spring and summer makes the season perfect for getting back into the dating scene, whether it’s the hot weather or the brighter evenings. We conducted a survey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere. The survey results give us insight into what music people want to hear on a first date. Whether you’re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those nervous first daters.

The survey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%). Music can be a great way to start conversation with 33% agreeing it’s a good talking point and puts them in a much happier mood (34%) *.

Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear. This means that you can use slow, relaxing music to slow your brain-

whereas free-from foods are not.

To use a free-from label, food businesses must follow strict processes to eliminate risks of cross-contamination so that they do not contain any of the allergen that they claim to be free-from.

The campaign is being supported by the 3 main UK allergen charities - Allergy UK, Anaphylaxis UK and the Natasha Allergy Research Foundation and together the charities have said: "Every day we hear from people with food allergies, and their families, who face difficulties when choosing food that is safe for them to eat.

We hope that by raising awareness of the issue it helps people with food allergies choose food that is safe for them.

“This worrying research shows that many people with allergies to products of animal origin are buying vegan and plant-based food and assuming it is safe to eat, without taking further precautions to check the label.

“That is why this campaign is so important in highlighting the potential for cross contamination in vegan products.

“This campaign will highlight the risks of people eating vegan and plant-based food without taking further action to check it is safe for their allergies, as well as inform them of differences between vegan products and free-from products.”

waves and enter relaxing brain states.” So, when the first date nerves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show: • Bars should bop to pop (47%) • Pop music in a pub (48%) • Restaurants should add chill out music to the menu (63%) • Cafes should look to play chilled-out tunes (55%) Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits.

See the advert on the facing page for further information. *A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

How Hospitality Businesses Can Weather The Economic Headwinds

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CLH News

Apr/May 2024

By Rosalind Catto, business advisory partner and Head of Hospitality and Tourism, Johnston Carmichael (www.johnstoncarmichael.com) It’s been a stormy start to the year, and the economic headwinds haven’t been any more forgiving.

The hospitality sector has shown remarkable resilience in recent years but even the most buoyant businesses are likely to feel squeezed on all fronts as we march further into 2024.

Not only are they facing increased borrowing costs, energy price increases, staff shortages coupled with increased wage costs and increases in direct food and drink costs, the cost-of-living crisis has led to a decline in bookings and consumer spend.

Businesses that have navigated their way successfully through the past of couple of years, have done so by being on the front foot, by remaining agile enough to adapt their

businesses to manage these turbulent conditions.

Key to this is having access to current and regular financial information. Whether prepared internally by the business or outsourced to an accountant, this will information allow the business to monitor their profit and loss, cash flow and vitally track its key performance indicators (KPIs).

KPIs for the hospitality industry will vary depending on the individual business but keeping track of KPI data, for example, revenue, occupancy or food and beverage sales will allow a business to make effective decisions

based on previous performance and identify the various factors that affect the business’s performance. Having the knowledge to quickly adapt pricing for room rates, menus and products is key to remaining profitable in this ever-changing economy.

Faced with what seems an inevitable ongoing reduction in demand across the sector, keeping the consumer offering fresh and appealing, with friendly and knowledgeable service is key. The more successful businesses are those who have been innovative with their offering and tried new things, including food and drink themes, menu variations and entertainment. Some of these do take modest additional investment and a degree of risk when cash is tight, but often the greater risk in challenging times lies in standing still.

Engaging with stakeholders is vital to gauge performance. Regular consumer and staff feedback can help inform modifications to service offerings, with the added benefit of enhancing engagement and loyalty. External professional advisers with sector expertise can also be used as a sounding board for potential new ideas, looking at “what if?” scenarios that can make the critical difference in key decisions.

Every business has its own unique challenges dependent on how it is set-up financially but crucial for most businesses is to: • Review the operating model during the off season and seek to minimise costs as much as possible but not to the extent that they cannot meet demand later in the year.

• Critically, engage with their suppliers and creditors. This might require agreeing delayed payment terms but with full disclosure about the current situation and future prospects.

• On longer term debt – are there options for repayment holidays or consider refinancing.

• Cash flow forecasting is critical to allow above decisions to be made.

Welsh Pubs Invited to Apply for Grants to Provide Local Services grant has also helped to support the lunch club for the over 60s, quiz and bingo evenings for all the community, and the local clubs including a young people’s group.

Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services, is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Royal Countryside Fund.

Pubs can apply to the Pub is The Hub’s Community Services Fund for a small grant to help provide much needed local services and amenities in rural areas across Wales. This could include a wide range of diversification projects such as village stores, community cafes, IT Hubs, allotments and libraries. The Ty’n Llan in Llandwrog in North Wales, was the first pub to be supported in diversifying its services as part of the programme for Wales. Expert help and a Community Services Fund grant from Pub is The Hub was provided to help support the pub’s calendar of social events, groups and volunteer opportunities.

The grant helped with the purchase of equipment to assist these groups, including a crock pot, soup warmer, bingo machine, portable PA, IT equipment, PlayStation, iPad, and garden tools. The Pub is The Hub

Huw Jones, treasurer of the community benefit society Menter Ty’n Llan, which runs the pub, said: “Working with Pub is the Hub has enabled us to invest in much needed audio and video equipment which has been invaluable in supporting the work of our Youth group. This has encouraged regular participation by young people who have been able to develop their digital skills and have fun at the same time – all helping to ensure that our community pub and hub is used by the widest possible range of people.”

Wales regional advisor for Pub is The Hub Malcolm Harrison said: “Whilst we’ve made great progress so far with some amazing projects supporting rural communities in Wales we still need pubs to come forward to take advantage zf our funding window.” He added: “Great opportunities like this don’t come along very often so we would advise any Welsh publicans to think about the benefits of diversification.”

The Plant-Based Zone Returns To Food & Drink Expo With the prevalence of plant-based food growing significantly within the food & drink market, Food & Drink Expo aim to shed light on this booming sector through their dedicated Plant-Based zone, home to vegan and plant-based products.

Supported by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the very best vegan and plant-based products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just everything plant! Big names exhibiting include Suma Wholefoods (Stand CC210), BioVit (Stand EE211), Moving Mountains (Stand BB228) and Novameat (Stand FF210).

Food & Drink Expo also has an exciting line-up of sessions covering a range of industry-impacting topics, highlights include:

WHERE NEXT FOR PLANT-BASED? The panel of experts in this session will debate the future of the plant-based category, identifying the challenges and opportunities that lie ahead.

HEATHER MILLS: TAKING BACK CONTROL VBites founder Heather Mills sits down for an exclusive interview with The Grocer to discuss everything plant and the future of VBites.

Across five content theatres, a variety of expert panels will call on some of the industry’s biggest names for their take on the sector’s most pressing challenges.

Planet Organic’s founder Renée Elliott, UK&I MD of Innocent Drinks Sam Akinluyi, CEO of FareShare George Wright and Better Nature Tempeh’s Co-Founder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event.

Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, The Forecourt Show and The Restaurant Show will form part of the UK Food & Drink Shows, encompassing the whole spectrum from food development, grocery to specialist retail, wholesale, hospitality and foodservice.

To find out more and to register for your free pass, visit: www.foodanddrinkexpo.co.uk

Porkka - A Wide Range of Solutions to Meet Your Needs Porkka is a leading Finnish manufacturer of high quality, energy efficient refrigeration, Cold -rooms & hot-holding equipment and have been supplying high quality solutions to the UK commercial catering industry, education, medical & marine sectors for many years. Porkka UK has its headquarters in Binfield Berkshire, from where wo operate a wide network of dealers and installation partners. Porkka maintains a large stock of spare parts in Binfield for next day delivery country wide.

We have recently taken steps to enhance our spare parts business by launching a Web-Store for 4/7 access to our extensive spare parts list.

Contact Porkka today to see how we can work together for a brighter, more efficient future.

Known throughout the world for their reliability, longevity & energy efficiency, Porkka cabinets, counters,

www.porkkawebshop.co.uk

modular cold rooms & ice makers are designed and manufactured to the highest standards to withstand the demands of the commercial catering environment.

Porkka manufacture a wide range of standard refrigerated products, and, importantly, we can design and build bespoke solutions for any application from HORECA to Pharma. These capabilities, allied with our unique patented cam-locked PIR solution have seen the Porkka Group go from strength to strength.

Marketing- Effective Ways to Promote Your Business 20

CLH News

Apr/May 2024

By Catherine Storey, Founder and Director of Freshbat Marketing (www.freshbat.com)

There are more options than ever when it comes to marketing your hospitality business; but it can feel so overwhelming that it’s difficult to know where to start. Ideally, your marketing should include a combination of both digital and traditional marketing and in this article, we’ll discuss the most effective ways to promote your business to new and existing customers.

Online content means that customers are more tuned in than ever to hospitality brands and if you’re not present on at least a few marketing channels, you risk falling behind your competition.

At the core of great marketing is great communication and building relationships with your customers to make them rave about their experience with you to their friends, family and colleagues. Word of mouth marketing is by far the most powerful way to market your business. Reward programmes and offers are a reliable way to keep customers coming back and expand your customer base because people love to get something back! Think about brands like Nando’s and McDonald’s which reward loyalty by enabling customers to redeem points collected each time they spend. It doesn’t have to be as complicated as that; something as simple as a printed loyalty card you stamp every time and give out a free drink on the 10th visit can entice customers back and turn them into loyal fans.

Online reviews are the lifeblood of hospitality marketing. People will often check online before deciding where to eat or drink, so making sure profiles on TripAdvisor and other review sites are up to date is essential. You can encourage reviews by making sure your customers know how to leave a review; for example, using QR codes on loyalty cards that you send out with deliveries or that you place on tables and of course,

making sure that you encourage reviews from regular customers every time they engage with you.

To help keep lines of communication open with your customers and make them aware of your latest offers, ensure you have some basic email marketing in place, such as confirmation emails when someone books online, a reminder email 24 hours before the booking and a follow up email afterwards to ask them how their visit was and request a review. It's also worth sending one-off emails for special occasions such as Mother’s Day, Father’s Day or Christmas and whenever you have news to share, such as a menu update. Ensure you give people enough notice for bigger occasions (send emails at least 3-4 weeks before).

When it comes to social media, things are more fast-paced. Statistics say that you have about three seconds to grab a user’s attention on TikTok and on other platforms, without video content, attention spans can be even shorter.

Social media is a great way to promote your business for very little investment. Short-form video content is particularly useful for cutting through the noise, especially on visual platforms such as Instagram and TikTok. Close ups of food and drink are really engaging and you can use a phone to do close ups, for example cutting into some food and steam emerging, or cutting an egg showing the yolk spilling out. Behind-the-scenes content is another cost-effective way to create authentic and engaging posts. Audiences love to see how their food is made or how their cocktail is put together behind the bar. When it comes to photography, make sure your phone camera is clean, remove clutter from the background and use portrait mode to get a more professional-looking photo.

To build an engaged community, make use of features such as polls on Instagram stories to get customers excited about upcoming events and offers, and to get feedback so you can keep improving the experience for your customers. Think about easy two-choice polls, for example, which drink are you ordering tonight? Are you eating in or taking away? Keep questions simple to maximise engagement.

While it might seem overwhelming, once you’ve chosen your key channels there are lots of opportunities to get creative with your marketing. Think about where your customers are most likely to be spending time,

Back To The Floor Raises Over £258k In Support Of Hospitality Action which acts as the safety net for industry households across the UK.

Hospitality Action celebrated the triumphant return of their much-loved Back to the Floor event earlier this month, raising an astonishing £258,643 for the charity.

Guests were welcomed with a champagne Taittinger and canapé reception followed by a sumptuous three course meal. Entertainment, laughter and merrymaking mischief were the order of the night as a team of top hoteliers put their silver service and playful sabotage skills to the test once again in a friendly battle to earn the most tips in recognition of the tireless efforts their exceptional teams carry out every day.

Returning for a sixth time and hosted by James Clarke, General Manager of Park Plaza Westminster Bridge London, the fundraiser saw senior hospitality figures return to their hospitality roots in the role of waiter or sommelier for the evening with an outpouring of support from across the industry, underscoring the resilience and unity of the hospitality community during challenging times.

Co-founder Danny Pecorelli, Managing Director at Exclusive Collection, was joined by over 80 leading names from across the hospitality industry including Michael Bonsor, Managing Director, Rosewood London, Tej Walia, General Manager, Foxhills Club & Resort and Joanne Taylor-Stagg, General Manager, Athenaeum Hotel & Residences who returned to the floor to test their silver service skills for 500 guests in aid of Hospitality Action,

Photography Credit – Jeremy Rata

Mark Lewis, Chief Executive at Hospitality Action, said: “This has proven to be the most successful fundraising event in Hospitality Action’s 187year history. It really is a sight to behold watching such industry veterans roll their sleeves up as waiters and sommeliers and serve guests with such enthusiasm and expertise along with a healthy dose of horseplay. A big thank you to all in attendance for their incredibly generous tips and to those who have worked tirelessly to organise such a wonderful event with funds raised going directly to help those most in need in our industry.“

SIBA Partners With Great British Pub Awards To Launch New ‘Best Beer Pub’ Award For 2024

The Society of Independent Brewers and Associates (SIBA) has partnered with the Great British Pub Awards to introduce a brand-new category for Best Beer Pub, with nominations now open.

Building on the success of SIBA’s “Independent Beer Bar” which they brought to the Awards in 2023 and which will return again in 2024, the new SIBA sponsored “Best Beer Pub” award is open to all pubs with a focus on their exceptional beer offer.

The winner must consistently deliver value and high standards through their range, showcasing the quality of their serve, cellar management and training, staff knowledge and excellent customer service.

SIBA Chief Executive Andy Slee will join the judging panel for 2024 and had this to say on the awards;

“SIBA are proud to be supporting the Great British Pub Awards in seeking to highlight the UK’s best beer pubs. Quality beer goes hand in hand with a superb pub – and with the vast majority of the beer produced by

independent breweries being sold to pubs in their local area, the Great British Pub is absolutely vital to our member brewers in the independent brewing sector.

Judges will not only be looking for a great range of beers on offer, but also impeccable cellar skills, great customer service and staff with a real passion and knowledge for the beer they serve. I look forward to seeing who is in the running for this year’s inaugural award!”

Dubbed ‘The Oscars of the pub industry”, the Great British Pub Awards take place in Manchester’s Victoria Warehouse and seek to reward and recognise the nation’s finest pubs, helping pub owners and operators put bums on seats and pride in teams.

With a wide variety of categories, from the new ‘Best Beer Pub’ to ‘Best Pub for Dogs’, there’s opportunity for pubs of all shapes, sizes and strengths to make their mark on the industry and propel themselves into the limelight.

To find out more or enter the awards visit www.greatbritishpubawards.co.uk

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. In addition, new legislation will add further cost pressures. The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate, additional wheelie bins. So where can you cut costs and increase profits without cutting service and putting off customers?

One answer is in waste disposal and in particular food waste disposal. If you can reduce your food waste wheelie bins your bills will go down.

The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easy-to-use technology which has been in the UK for over ten

years now. The concept is very simple: you load the food waste throughout the day and turn it on at night when it’s full. The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume, a fraction of the original wet food waste. Simple and effective.

Six models from 20kg to 350kg daily capacity take all types of food waste so even small premises can benefit. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “The new legislation will add costs. This machine will reduce your costs. It’s also a hygienic solution which ends the headaches from vermin and pests of food waste in bins and compactors.” said David Boyd from Eco-Smart.

For more information and a brochure go to www.bergmanndirect.co.uk or call 01522 692888

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CLH News

Apr/May 2024

Older Workers Are a Welcome Aid for Hospitality Vacancies

By Penny Brown, Managing Director at the Burgh Island Hotel (www.burghisland.com) Over-50s workers now make up a third of the hospitality industry’s workforce, with hospitality the leading sector of choice for the age group, presenting an unprecedented solution to the labour crisis it faces.

New figures from the ONS have shown that hospitality staff vacancies are 48% higher than before the Covid-19 pandemic, with over 112,000 vacancies at the end of 2023. The growth of older workers in the sector can only benefit hospitality businesses, yet, many applicants face barriers in interviews.

Misconceptions that older workers are less adaptable, less productive, less likely to remain in a role, and more likely to suffer bouts of ill health remain pervasive.

Ageism is rife - only 4% of people over 60 feature in advertisements, despite making up almost a quarter of the UK population. As such, it is essential to encourage age diversity in the workplace and address the barriers that older workers face in hospitality employment.

BREAKING BARRIERS TO EMPLOYMENT It is important to dismantle the barriers to entry for older workers, and fostering inclusivity plays a big role in this. There was a campaign that I thought was successful at accomplishing this - McDonald’s launched a recruitment drive targeting older workers, which featured a silver-haired employee who was not the “retiring type”. By building an inclusive culture, employees and job applicants will feel more valued.

Additionally, hospitality businesses can create a diverse, age-inclusive work environment by ensuring employment policies and processes are age-neutral. A thorough audit focused on age equity can help establish this, involving a comprehensive examination of both internal and external policies, processes, and messaging to identify and eliminate any age-related biases. By doing so, firms can establish a positive work culture that is encompassed from C-suite level to employee orientation and onboarding.

The Government’s ‘returnership’ programme, which encourages older workers to return to employment, has offered a clear route for potential employees while encouraging employers to hire older workers. Similarly, Amazon has a programme for workers of all ages, providing 300,000 people with career support. With staff shortages as high as 21% for roles such as production chefs, the hospitality industry should leverage this to fill vacancies and enhance their skills and development training.

VALUE OF EXPERIENCE Older workers are invaluable to hospitality, filling crucial vacancies and bringing with them decades of experience.

In fact, up to two in five hospitality businesses recognise the value that older workers bring, including better customer experience skills, a strong work ethic, problem solving skills, business knowledge, and the ability to remain calm in difficult situations. Hiring older workers allows hospitality businesses to not only increase the diversity in skillset among their team, but foster a more positive workplace culture and upskill employees.

However, while older workers provide a wealth of benefits to employers, the industry should also remember that they often have a greater range of commitments. Hospitality benefits from seasonal and flexible

How Much Is Your Used Cooking Oil Worth?

Fats, Oils and Greases (FOG’s) are used and produced in the cooking process. To the catering industry and food manufacturers, they were long considered a valueless waste product. To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks. To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after.

Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industry.

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments. One estimate suggests that this

roles, which can allow for a better work-life balance, with older workers able to take time off during quieter periods to spend time with family.

Hence, flexible work arrangements can empower older workers to engage in roles that align with their expertise and allow them to contribute meaningfully to the sector.

VIABLE CAREER PATH A study by the Department of Work and Pensions found that on average, older workers have higher job satisfaction and wellbeing. Indeed, over-50s are more likely to take their roles seriously, and see hospitality as an opportunity to connect with their community and give back, while being able to make social connections.

On the other hand, hospitality is not typically seen as a long-term career path for many people in the UK, with only 5% of young adults in Britain considering a career in the sector, while 55% see it as a temporary job. For hospitality to be seen as a viable career path, UK businesses should look to Europe, where hospitality roles are seen as a serious profession. Opportunities for professional development and career progression, as well as formalised training programmes and apprenticeship schemes can help encourage recognition of hospitality jobs as highly skilled roles. It is older workers, who have the appropriate sector skills, work ethic, and pride for their job, that can set an example to younger colleagues and participate in upskilling them, encouraging them to see hospitality as a serious profession.

The growing presence of over-50s in the hospitality industry provides a valuable solution to the sector’s labour crisis. Age-inclusive policies can help foster a culture of inclusivity and respect, and promote age diversity in the workplace. By doing so, older workers can bring their decades of experience and skills to creating a lasting and positive change in the sector to ensure a more sustainable future.

could account for a fifth of all used cooking oil.

This increase in value is driven by legitimate industry demand as alternative fuel sources become mainstream.

One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recovery unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a charitable enterprise of the Sikh community.

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils. As part of the agreement, they are supplied with free installation and service of Fatstrippa Grease Recovery Units. The used cooking oil is then processed by Lifecycle Oils using their patented method for use in electricity generation supplied directly into the National Grid and for their mobile generators that are used to power festivals and mobile electrical vehicle chargers.

Fatstrippa and Life Cycle Oils are looking at expanding this offer to the wider catering industry in the coming months.

So how much is your used cooking oil worth, probably more than you think!

Call 020 7207 7713, Email info@fatstrippa.co.uk or see the advert on page 2.

CLH News

24

Cocktails and Spirits

Apr/May 2024

A Twist on the Traditional – The Perfect Wine Cocktail

If we were to say ‘Port makes the perfect wine cocktail’ you might think we’ve got our wines confused – surely Port is reserved for Christmas?

Port wine is exclusively produced in the Douro Valley region of northern Portugal, an area famed for its Mediterranean climate so, if you think about it, drinking Port as a refreshing cocktail makes perfect sense – you wouldn’t want a warming drink on a hot day.

Visitors to Portugal may have enjoyed Port served chilled as a delicious aperitif.

The traditional way is to pour equal parts white Port and tonic or soda water (or lemonade for a modern twist) in a cocktail glass and garnish with a slice of citrus (lemon, lime and orange are all good). Another super simple serve is to drink Port chilled straight up in a white wine glass or a short tumbler over ice. Not only do these make for refreshing drinks, ‘Port + mixer’ is a great alternative to gin and tonic. And, as well as easy to make, margins are attractive with a ‘house’ bottle of Port available at a relatively low price compared to spirit – and lower ABV. Port can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness. Indeed, Port is often used in cocktails for several reasons:

World's First Pre-Mix Is A Party For Your Taste Buds!

Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in February) Pergola Drinks is introducing a second new drink: Tequila and Tonic.

of yuzu citrus. It's fizzy, it's allergen-free, it's preservative-free - and it's about to become your new favourite go-to drink, whether you're chilling at home or hanging out at your favourite bar.

The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla.

Rahul said: "Margarita with Mint and Yuzu takes the tequila experience to a whole new level.

With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding parties.

Pergola Drinks has been created by husband and wife team Rahul and Sheetal Murthy. The company is a cocktail creator with a focus on the premium market.

"What's more, our cans are eco-warriors - no plastic sleeves here, just crush and recycle for a guilt-free sip!"

Sheetal said: "Say goodbye to boring drinks! Pergola's unique flavour combos take the tequila experience to a whole new level.

"Say hello to the world's first canned Tequila and Tonic that's gonna blow your mind! It's like a party for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar."

Last month, Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks.com.

Whether you're interested in sampling our products or have inquiries about marketing support, our team is here to assist you every step of the way.

We are confident that our allergen-free, preservativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience.

Cheers to success and innovation!

Pergola Introducing Our New Offerings Margarita with Mint and Yuzu Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu.

Tequila and Tonic - Cinnamon and Vanilla Flavoured This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating.

rahul@pergoladrinks.com www.pergoladrinks.com

• Port has a distinct flavour profile that sets it apart from other types of wine. It is typically rich, sweet, and full-bodied with notes of ripe fruit, spices, and sometimes a hint of nuttiness. These unique flavours can add depth and complexity to cocktails, providing a rich and indulgent taste experience.

• Whether it's a robust and fruity Ruby Port or a mellow and nutty Tawny Port, the versatility of port makes it a versatile ingredient in mixology. This variety allows bartenders to experiment and create a wide range of cocktails with different flavour profiles.

• The sweetness of Port can help balance out flavours in a cocktail, especially when combined with other ingredients like citrus juices, bitters, or spirits with higher alcohol content. It adds depth and complexity without being overly cloying.

• Port has a long-standing history and is often associated with sophistication and elegance. Incorporating port into a cocktail can evoke a sense of tradition and class, adding a touch of refinement to a cocktail menu. It can be a unique choice for those looking for something beyond the usual spirits.

For more information on Lanchester Wines’ Port and Wine selection, please visit www.lanchesterwines.co.uk

Rosé Port Bramble Over crushed ice pour: • 1 measure Rosé Port • 1 measure gin • ½ measure lemon juice • ½ measure sugar syrup • Fill with lemonade and garnish with summer fruits The beautiful colours in this cocktail make it perfect for Instagram!

White Port and Tonic

AKA the classic Portuguese aperitif

Over ice pour: • 2 measure White Port • Top with tonic (around ½ bottle per glass) • Garnish with a slice of citrus – lemon, lime, orange or a combination all work really well If you’re not a fan of tonic, soda water or lemonade also make refreshing alternatives.

Great Experiences Start Way Before The First Sip… Transform your menu into a sensory apothecary with Flavour Blaster!

Harness the power of scent to deliver mind blowing, instagrammable drinks - treat your patrons to an experience they won’t forget.

Wow your guests with a theatrical aroma filled bubble garnish, perfectly paired to your menu. Choose from over 20 aromas guaranteed to match every spirit, mixer and flavour combination! Our aromas can be used on any recipe - it’s the perfect way to add excitement to your no and low options or make your cocktail menu go viral!

Reveal your cocktails from within our swirling gilded cloche, or encourage guest interaction with an immersive, burstable bubble filled with their favourite scent. Looking for something more unique? Stir up a frenzy with a flock of our hand blown Flamingo glass-

es, or shock your guests with our Electric Jellyfish glasses. With a unique range of quirky drinkware, our collections are guaranteed to set you apart from the rest.

However you choose to serve your drinks, serve them in style with Flavour Blaster bespoke glassware.

The Flavour Blaster aroma gun is more than just an accessory, it’s a tool for success. Enjoy viral marketing at your fingertips with a globally recognised garnish that invokes awe and wonder whenever it is served.

Developed with operators in mind, choose quality with an industry trusted brand - complete with a 1 year guarantee on all products for peace of mind.

For an impression that lasts, choose the original patented aroma gun today. www.flavourblaster.com

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Food Safety

Taking the Fear From the EHO Inspection Ask any food operation, and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights. But it shouldn’t for establishments who audit carefully and have the right checks and processes in place, an inspection should be an opportunity to demonstrate their competence and secure that crucial 5 rating.

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards. Dependant on the evidence available during the inspection, the EHO will score the premises in three key areas and the rating will be awarded based on these scores.

Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great. The Safer Food Group have teamed up with a leading Environmental

Health consultant to produce a comprehensive FREE training course to help food business managers assess their readiness for their inspection, available now from www.thesaferfoodgroup.com The course details the three areas of an inspection and how it will be undertaken. Learners are supported by a comprehensive checklist that allows them to analyse their own operation’s performance in detail, including an action plan that supports them to make improvements as part of everyday business – ensuring that the business is well prepared and food safety is always front and centre, not just saved for inspection day.

‘How to secure a 5 rating’ uses a blend of video and written content to support the learner throughout their training. Businesses with SFG accounts can secure access to the free course for any employee with a learner account – adding even more value to our comprehensive food safety training portfolio. View the course and the whole portfolio here: www.thesaferfoodgroup.com or call 0800 612 6784, info@thesaferfoodgroup.com for more information.

FOOD HYGIENE RATING 0

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VERY GOOD

Revolutionise Your Business's Are You Natasha’s Law Compliant? Many Still Aren’t Allergy Management The Food Standards Agency (FSA) have recently announced its support for Owen’s Law - a campaign to mandate allergy information on menus in restaurants and cafes in the UK. As it currently stands, there is only guidance in place to advise those in the food industry to include written allergy information on their menus. It is not currently a legal requirement.

Owen’s Law aims to change the law by requiring restaurants to clearly state the allergy information in all of their dishes.

The FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed their backing to the proposal and plans to write to the government about the matter. The FSA also said it would work on developing further guidance for restaurants on how to provide written information for food allergies.

However, if the change in how food businesses supply allergy information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

food outlets.

Businesses may struggle to supply the correct allergen information on their menus every day, especially if any ingredients change at the last minute.

Services like Allergy Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technology as a simple, easy and cheap solution.

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law. With unlimited free downloads and pricing per menu, Allergy Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allergy management. https://allergymenu.uk/

It’s been more than two years since Natasha’s Law came into force, but there’s evidence that many food businesses are still struggling to comply with it.

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present. These need to stand out so a customer can tell at a glance what they’re about to eat.

A 2023 study carried out by Erudus, the market leading source of accurate allergy, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels.

The report also revealed the most common reasons for noncompliance in the sample. In a quarter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information.

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage, with longer-lasting consequences for customer numbers.

THE RIGHT TOOL FOR THE JOB

One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes.

Small businesses have historically opted to handwrite their labels, but these are time-consuming and risk poor legibility.

Pre-printed labels from an external supplier is one alternative, but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches.

An on-site printing solution avoids these issues.

To help business of all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-touse menu-management software. These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet.

If you’re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as part of a turnkey menu-management system from one of our partners.

To find out more, go to brother.co.uk/food-labelling

Chef's Buyer's Guide

Apr/May 2024

CLH News

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Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range Introducing the new Albert Bartlett inspired by James Martin range, a chef's dream come true for elevating catering menus with convenience and high-quality ingredients.

This range celebrates the renowned quality and taste that has made Albert Bartlett a beloved homegrown brand in the UK.

LUXURY MASH: Crafted from single variety British Albert Bartlett Potatoes, this high-end restaurantquality mash offers a rich taste and silky-smooth texture that screams luxury. Packaged in 800g containers for portion control, it can be cooked from chilled or frozen without compromising on quality.

CLASSIC MASH:

CLASSIC FRIES: Experience the perfect taste and crunch with these classic fries made from British Albert Bartlett Original Rooster potatoes. Coated and fried to perfection, these gluten-free fries are consistently tasty and crispy, ideal as a classic side or as a base for additional flavors.

A New Oil Enters the Kitchen

This new oil is important because it has properties that will be of interest to professional cooks. It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil.

Indulge in the ultimate chip experience with these chunky chips featuring a bespoke batter for the perfect crunch. Made from British grown Albert Bartlett Original Rooster potatoes, these chips lock in quality and freshness through freezing, providing a delightful side or a canvas for culinary innovation.

SWEET POTATO FRIES: Delight your customers with sweet potato fries coated in a unique batter that delivers a crispy outer layer and smooth sweet inner flesh. These fries offer a healthier alternative with the same attention to quality and freshness found across the Albert Bartlett range.

SKIN ON FRIES & TRIPLE COOKED CHIPS:

Made from British Albert Bartlett Potatoes, this high-quality mash is perfect for everyday meals. With the same convenient packaging and cooking versatility as the Luxury Mash, it serves as an excellent base for adding your own creative twist.

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different.

TRIPLE COOKED CHUNKY CHIPS:

Because the oil is strong, it means that even with a modest premium price, it saves money and waste, so you are effectively increasing the quality of your ingredients and cutting costs at the same time.

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fertiliser. It is the most sustainable oil.

It is not just about health, though, High Oleic Sunflower Oil is particularly resistant to Oxidation (breakdown) and so will perform significantly more frying cycles in a busy kitchen.

Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium. It can also be filtered cold and more cycles mean less downtime for the friers.

High Oleic Sunflower Oil was once the preserve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distributors.

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils.

For more information please feel free to contact Martin McHugh on martin.m@flavoil.co.uk . There is more information on www.flavoil.co.uk

For a rustic touch, try the Skin on Fries or Triple Cooked Chips made from British grown Albert Bartlett Original Rooster potatoes. The skin-on feature adds texture and flavour, while the triple cooking process ensures a perfect crunch and fluffy interior, ready to complement any dish on your catering menu.

Elevate your culinary offerings with Albert Bartlett inspired by James Martin range, where convenience meets quality to create unforgettable dining experiences for your customers.

See the advert on the facing page for details.

Fylde Fresh and Fabulous Established in 2005, Fylde Fresh and Fabulous has fast become one of the UK’s leading processed potato, vegetable, and chip suppliers thanks to our expertise in the field.

In those early days, the Fylde Fresh and Fabulous team recognised the lack of consistency in the supply chain for manufacturers and food service operators and addressed this issue by establishing a unique potato growing programme. The result from this was a high-quality product for customers that provided a platform on which Fylde Fresh and Fabulous could build for the future.

Powered by potatoes!

Processing over 1000 tonnes of vegetables each week, the peelings generated through this process are used in our very own bio-gas plant! Vegetable peelings, balanced with whole crop silage and animal manure, produce sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. This energy is used to power and heat our Preston site with the remaining exported back to the National Grid supplying enough power to run over 1000 homes in the local community.

Triple FFF Chips remain at the heart of all we do.

Since the start of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the country with fresh chips and this supply remains very much at the heart of our business today.

We grow more than 15,000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities. Every batch of Triple F Chips undergoes rigorous quality checks prior to leaving site, ensuing we offer consistent quality, tasty frying chips, day in day out.

Partnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK. We have recently also made it even easier to order our chips having opened our own online shop to service customers in areas where we continue to expand our distributor network.

If you would be interested in finding out more about FFF, partnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous.com /

Chef's Buyer's Guide Taking a Closer Look at Seafood in the Foodservice Sector 30

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as a cheaper substitute to takeaways. For many people, dining in at home has become the new ‘going out’.

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living.

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

THE BIG TAKEAWAYS Foodservice equates to almost a third of the volume sales of seafood. Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES 75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

1. Engage younger consumers to broaden the consumer base.

Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

2. Expand the buying window by finding ways to make fish and chips relevant throughout the week.

3. Embrace delivery services and app-based ordering, and explore digital loyalty schemes.

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

Saturdays are now the most popular day for fish and chips, with Fridays a close second. Together, they account for 43% of all fish and chips servings per week.

5. Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option.

Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50.

This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging opportunities to ensure sustained success.

In line with the trading behaviours seen in foodservice, there’s been an increase in purchases of frozen fish and chips products from supermarkets

Want to dive deeper? Read the full report at www.seafish.org/insightand-research/seafood-in-foodservice-data-and-insight

Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities WHO IS ATLANTE? We develop, source, manage & distribute private label and branded food, wine & textiles.

We delight in connecting retailers in the UK and Ireland, with our fantastic network of regional Italian producers. Whether your needs lie in food service products, private label, import/export, or brand creation, we can help.

THE ATLANTE METHOD Our expert cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket.

Atlante is unique as we are neither an agent nor broker. We are a value-adding link between retailers and producers.

We are totally independent and do not represent producers so are able to use our expertise to identify the producers best suited to meet your needs.

We simplify the process and help you to do more with less and in in doing so, we save cost, we save time and we save effort.

THE PEOPLE BEHIND ATLANTE We are a dynamic and international team of professionals. We operate all over the world through a network of producers and our international staff. Our headquarters are located in Bologna, in the heart of the Italian Food Valley whilst a dedicated team is based in London supporting our UK customers and partners. We bring together the best of Italy and UK, whilst also working globally.

For all enquiries and to discuss your brief with us today, please contact: uksales@atlanteuk.co.uk Or check out our website here: www.atlanteuk.co.uk

Chef's Buyer's Guide Carpigiani Shares Recipe For Sweet Discover Bidfood's 2024 Food Success With New Soft Serve Consultancy and Drink Trends 32

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Carpigiani is the global leading manufacturer of soft serve, milkshake, gelato, and frozen drink machines. As industry leaders, we know best how to balance the science and art behind this colourful sector of food production, and we’re taking our services even further by providing exclusive insight and extra support that our customers deserve with our Soft Serve and Shake Consulting scheme.

Dessert specialists and business owners can get the recipe for sweet success with first-hand expertise from Carpigiani development chefs dishing up industry insights, flavour trends, menu development, and how to get the most out of the latest technology from soft serve and shake machines.

Our Carpigiani consultants will show you various techniques and accessory recommendations to help put tailored twists on your soft serve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strategy to help develop your dessert and drink menus. This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs.

The Soft Serve and Shake Consultancy sessions focus on four key areas: machine configuration and settings, food style, machine-mix capability analysis, and operations management. This will cover everything from

great scope for chefs to be creative and have fun when planning their menus for 2024.

68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics . Try mixing up your Sunday roasts, English breakfasts and even desserts such as crumble with interesting global flavours.

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year.

understanding successful retail concepts to profitability targets and expected sales flow.

As all the Carpigiani machines are manufactured with the industry-leading and patented technology, Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technology - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product.

If you’re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Serve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www.carpigiani.co.uk/soft-serve-consultancy. Alternatively, please call Carpigiani UK Ltd. on 01432 346018 or see the advert on page 7.

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla When LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid.

It became clear that there was a need to educate cooks about real vanilla, as opposed to the artificial alternatives that had become so prevalent.

This prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day.

Fourteen years later, having inspired countless professionals to keep it real in their kitchens, we are delighted that so many young people are using LittlePod products.

Educating future generations of chefs remains high on our agenda and at Colchester Institute, patisserie teacher Stephanie Conway is helping spread the word.

So how do we tempt them back and nurture spend with the right menus? To help hospitality businesses stay ahead of the curve, Bidfood have uncovered five key trends that are shaping consumer choices in 2024.

This year it’s all about creating a sense of adventure and providing consumers with the opportunity to try something new, as well as focusing on authenticity and provenance. Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink. From interesting flavour pairings, to creative, playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year’s trends are tipped to be more exciting than ever!

British Fusion is one of the trends which allows

To support with the unveiling of these trends, Bidfood has launched its 2024 interactive guide, designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industry. The report also comes with a range of useful support tools, including new additions to the trends video series, expanded web content, tasty new recipes and much more.

For a look at the trends and to download the interactive trends guide, head to their website: www.bidfood.co.uk/food-and-drink-trends-2024

Please mention the Caterer, Licensee & Hotelier News when replying to advertising “We have to teach these kids not just how to use vanilla, but also what it is, where it’s from and why it matters,” Stephanie said. “The ethical side is important and we must teach the students about sustainability. If we don’t, they’re not going to go into their own kitchens and educate their staff in the future.

“LittlePod is the only vanilla we use. We get through tubes and tubes of vanilla paste and we love it. The consistency is perfect and the tube is great. You can squeeze every last little bit out, which is something we always do here. I’m always stressing to the students that it’s important to use real ingredients and nothing is better than LittlePod.” Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at Queen’s College in Taunton.

Joe brought his current cohort to LittlePod’s base in East Devon for last summer’s King’s Award for Enterprise presentation. With education still at the forefront, and with such enthusiastic advocates on board, we’re hopeful that the top chefs of the future will keep it real for years to come. www.LittlePod.co.uk or see the advert on page 30.

Cleaning and Hygiene Independent Kitchen Extract Cleanliness is Always Auditing Service Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing service.

It has been developed primarily to support Facilities Management companies when they take on a new multi-site contract.

When a new facilities management team takes over the running of a new multi-site contract, they may, as part of that contract be required to make sure that the current specialist cleaner of the kitchen extract systems is carrying out the work to the required standard.

As a member of the BESA and the Ventilation Hygiene Elite Scheme, Swiftclean has the experience and qualifications to carry out these audits and ensure that they have been completed thoroughly and competently following the TR19® Grease specification. TR19® Grease is issued by the BESA (Building Engineering Services Association) and is widely accepted as the leading source of authority on

kitchen extract system hygiene.

Our audit reports include a summary of the overall condition of the extract system with photos. They will detail the grease thickness levels before and after the clean and, if there are any inaccessible areas, they will make recommendations as to how to resolve these issues.

More and more insurers are now insisting that systems are cleaned to the TR19® Grease specification. It is important for you to check your policy as there will be a possibility that you may not be paid out in the event of a fire if you cannot provide clear evidence of your compliance with TR19® Grease.

Swiftclean, as a member of the Vent Hygiene Register, is also a leading provider of expert cleaning for kitchen extract systems, routinely providing clients with compliant systems. www.swiftclean.co.uk See the advert on page 34 for details.

in Season

Practising good hygiene maintenance is crucial for creating a safe and sanitary environment for facility users in the hospitality sector. Consistently implementing proactive cleaning measures helps to reduce the need for intensive deep cleaning, allowing facilities managers to allocate resources more efficiently. By preventing the entry of dirt into the building, the accumulation of unwanted debris inside can be reduced by up to two thirds, maintaining high hygiene standards.

A key way businesses can ensure hygiene maintenance is upheld is through selecting the right product for the job. The Kärcher Puzzi 8/1 spray extraction cleaner is a product that is renowned for its exceptional cleaning performance and efficiency. This compact machine effectively sprays cleaning solution deep into textile fibres, dislodging dirt which is then swiftly removed through back suction. Its rapid drying capability ensures that tex-

tile surfaces can be promptly reused helping to increase efficiently and decrease safety risks.

For facilities prioritising operational efficiency, steam cleaners like the SG 4/2 Steam Cleaner from Kärcher, offer a compelling solution. Featuring onboard water tanks designed for continuous operation, these steam cleaners minimise downtime, enabling cleaning teams to work uninterrupted for extended periods.

In today’s environment where businesses face increased scrutiny regarding cleanliness and hygiene, all venues must show close attention to their cleaning practices. From product selection to staff training and investment, prioritising hygiene is essential for achieving business success. Kärcher Professional allows facilities to prioritise cleaning and hygiene with high performance efficiency with a vast range of products available. www.kaercher.com/uk

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Cleaning and Hygiene Reckitt Pro Solutions are Proud to Be Offering Exceptional Cleaning and Hygiene Solutions for Stronger Businesses at Interclean 2024 Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their portfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11.

Reckitt Pro Solutions will be bringing the latest research results, information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that support stronger businesses.

Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the opportunities that it presents: “Interclean is one of the most significant dates in the calendar, and it presents an opportunity for us to deliver the latest hygiene research and thinking as well as talk to businesses about the cleaning needs of their spaces along

with the hygiene needs of staff and customers.”

“In addition to our VIP lunch workshop, we will be at stand 403 consulting with attendees and discussing how to strengthen businesses through efficient and effective hygiene and cleaning protocols. At the stand, Reckitt Pro Solutions will be demonstrating how their exceptional hygiene solutions help create stronger businesses.”

Alongside Dettol and Sagrotan the Finish Professional range will also be a key focus. Specifically formulated for professional dishwashers. The Air Wick range will also be on the stand at Interclean 2024. Products on show will include newer additions such as the award-winning Air Wick 24/7 Active Fresh which is the brand’s first aerosolfree, automatic air freshener and has a 95% naturally derived formula free from dyes and propellants.

See the advert on the facing page for further information or please visit uk.reckittpros.com.

Better Cleaning Means Better Productivity For Hotel Managers

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

In some service industries, cleaning is a necessary byproduct of other activity.

However, for hotel managers, it is part of what makes your front-of-house impression, from your foyer to your bar, restaurants and rooms. In any case, good hygiene takes time and resource to get right. But can better cleaning lead to better productivity?

The simple answer is yes - by investing time in creating better cleaning practices, and equipment, you can keep staff moving forward throughout the workday to reduce lost time. For example, Tork Xpress® Multifold hand towel refills are 50% compressed, enabling dispensers to hold twice as many towels to serve twice as many customers before requiring a refill. With a simple upgrade, you can save your staff time refilling and save

valuable time for your end user. This improves the overall efficiency of the business to help you offer the best possible experience to guests. Additionally, by designing the hand towel dispensers to only provide one towel at a time, Tork is helping to reduce waste, so businesses get more from less and reduce environmental impact.

For hotel managers, maintaining a clean space for guests is pivotal, and can be the difference between a guest returning or not. Furthermore, with social media and public reviews becoming ever more commonplace, hygiene is a key factor in ensuring the hotel’s reputation is upheld.

For more information on our hygiene solutions, visit www.tork.co.uk

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Products and Services

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro waste.

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

THE NEW SPEEDWRAP PRO

That’s not to say plastic waste isn’t also a problem that we need to solve. But the impact of food waste is much more serious, while also being harder to describe and much less direct. And, as around 12% of all wasted food occurs in the hospitality and foodservice sector, foodservice operations have a direct influence on this very real problem.

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety. Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade. The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents.

At Prowrap, we’re committed to helping foodservice operators balance food and material waste, minimising both to create a more efficient, profitable kitchen.

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint. Meanwhile, the wider 450 model is essential for catering businesses that regularly have to wrap larger platters of prepared food or other ingredients.

That’s why we’re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new, improved range – the Speedwrap Pro – making them faster, safer, and more efficient.

Both models include antimicrobial technology for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preserving highly perishable ingredients. But the benefits of the new dispensers go beyond reducing food waste, as they are also designed to reduce material waste with each use.

SAVING MONEY AND MATERIALS WITH EVERY USE Outside of environmental considerations, there’s also the financial angle to consider. Wasted food is wasted money – and, at a time when the costof-living crisis is squeezing already thin profit margins, this can have catastrophic consequences.

WRAP estimates that food waste costs the foodservice sector £3.2bn every year – an average of £10,000 per outlet. This is money that many outlets simply cannot afford to lose. Throwing food in the bin means you’re leaving money on the table.

However, on particularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time.

That was the problem we, at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser. Like its predecessor, it cuts

precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted. If you’ve ever spent precious time wrestling with a box of cling film trying to get the integral cutter to make a clean cut, you’ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes. No more soggy serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts every time. That’s Speedwrap Pro. All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process. The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state-of-the-art production technology, the Romano-R is a genuine fusion of style and luxurious quality.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capa-

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range. The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use.

We’re excited to be introducing a range of fully recyclable films and our foil refills, which are proudly made from recycled content.

As the foodservice industry continues to throw up unexpected challenges, it’s important for operators to have a set of tools and processes they can rely on. That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency.

For further information visit https://wrapex.com

bility.

Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention.

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Transforming the purely functional into an enviable work of art; that’s Romano!

Fracino - +44 (0)121 3285757 sales@fracino.com www.fracino.com or see the adcert on page 13.

CLEAN Do The Workwear, So You Can Do The Work renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies.

They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer a range of functional, non-restrictive, breathable chef clothing perfect for the modern commercial kitchen, ensuring that your people look smart and are comfortable, boosting their confidence and productivity. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

To find out more visit: www.cleanservices.co.uk or see the advert on page 3.

Unlocking Sustainability With Hot Water Pub, Bar & Brewery Equipment Sustainability shouldn’t be difficult. But, with ever present energy demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions.

However, as a sector, it has been one of the first to lead the charge in sustainable practices. Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of, and seeking to participate in collaboration with brands which empower them to make eco-conscious choices more easily.

The existence of such sustainable culture is particularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings. Water heating – which alone can account for anywhere up to 30% of overall daily energy demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike.

Addressing the sustainability of inherently business-critical water heating is the most straight-forward and therefore cost-effective way to unlock energy savings. Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus being on

the plant room storage and heat sources, whether gas, or preferably electric and renewables in the shape of air source heat pumps (ASHP) and/or solar thermal. The renewables are deployed in a hybrid approach to provide low carbon pre-heat, reduce the energy demands on gas or more expensive electric, offsetting operational costs, reducing carbon emissions, and as a bonus avoiding costly scale buildup in hard water areas.

A well-designed water heating system will actively meet demands when required, minimising flow and return to avoid waste energy.

When combined with hot water conservation efforts which can include low-flow showerheads or tap aerators, there is a real opportunity to cut wasteful energy demands from a daily service supply. Such practical responses are eminently repeatable and very demonstrable, enabling capital investment in sustainability to be clearly communicated to both staff and customers, building trust and attracting the environmentally conscious.

Adveco can help your sustainability strategy with hot water system metering, design and supply to maximise investment and minimise buildings works. www.adveco.co or see the advert on page 9.

- Filton Brewery Products

A brand-new integrated range of products for cooling and keeping ales is being offered by seasoned ‘ale engineers’ Filton Brewery Products.

A newly developed and patented cask cooler beats all records for speed and efficiency in cooling real ales, working in tandem with a modular and rather neat piping system, which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise service temperatures are delivered and at around only 10wh per cask, the Spile Probe is a serious contributor to the decarbonisation effort.

“The new range closes a long standing, industry wide weakness, in the products offered to those wanting a reliable and professional system for cooling and serving cask ales in out-of-cellar situations, typically back bar dispense or beer festivals. But this system goes much further, learning from the days before cellar cooling and applying modern technologies. There’s huge potential for energy and cost savings in the cellar, without any significant change to normal service routines”.

For more info call 01323 847386 or email sales@filton.net. www.filton.net or see the advert on page 5.

Kitchen Equipment and Fit-Out

Apr/May 2024

CLH News

MEIKO Announces 38% Less Water, Detergent, Rinse Aid and 21% Less Energy Consumption on Upster Rack Transport Dishwashers “Meiko already leads the market in terms of sustainability for rack transport dishwashing," says Meiko UK MD Paul Anderson, "and Meiko has once again stunned the market by announcing massive savings on energy and water, which could not have come at a better time for UK caterers.”

Meiko previously announced in 2023 running cost savings of up to 21% for its new MiClean undercounter dishwashers!

‘Maximising productivity with minimal staff’ is our theme – ask us how a re-design can help boost productivity.’

• Up to 21%* energy and up to 38%* water can be saved, (* compared to the previous model KM 280) thus reducing operating costs.

The UPster K range is what Meiko calls its ‘restaurant’ dishwasher because UPster provides top-quality cleaning with minimum space requirements. The theme of this year's HRC stand is helping caterers combat staff shortages. Meiko's dishwashing specialists explain how using sound design, ergonomics, and clever accessories such as

tabling and sorting stations are vital to maximising productivity with minimal staff.

UPster K comes in a choice of lengths giving caterers precisely the dishwashing capacity needed, from 120 racks per hour to 150, 190 and 210.

There is maximum flexibility for dishwash design because UPster K can take a variety of shapes using powered exit and entry curves, tabling and sorting racking.

Heat recovery systems come free with UPster K because they are built in at the factory. Given sufficient air changes, no direct exhaust air connection is usually required because heat recovery effectively manages air quality.

Award-winning customer service includes commissioning always by Meiko.

At a time when operators are looking for guaranteed hygiene, combined with maximum economy and improvement to staff working conditions – the steamfree UPster machines provide the most sustainable rack transport choice.

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Temporary Catering Facilities

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

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CLH News

Apr/May 2024

Kitchen Equipment and Fit-Out

Fridge Seals Direct Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Hot Wastewater Pumping – The Caterquip Ventilation Problems and the Solutions!

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

Reliability is absolutely essential for busy commercial kitchens. This is especially true when pumping hot wastewater from equipment such as pasta boilers, glasswashers, dishwashers, combi ovens and even sinks with Zip taps.

The Problem: While all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C.

The Solution: For wastewater coming from a system that regularly discharges hot wastewater, a submersible pump rated for continuous use is therefore essential.

Over many years of testing and development, one range of pumps has become the benchmark for reliable hot wastewater pumping. These are the Jung Pumpen 730HES (10m closed valve), or for higher discharge requirements, the 1030HES (12.5m closed valve).

Due to their internal shaft seal design, specification and choice of construction materials these pumps are reliably rated for continuous operation at 90°C, meaning that they are specifically designed for hot wastewater.

These unique pumps can be used as part of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available.

These include the Pump Technology Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing.

The automatic start stop is controlled by the pump’s own large, triangular, low-level float, which is external to the pump body and attached via a rigid float arm. This design ensures accurate and reliable operation, even when the incoming flow is turbulent or contains debris that could tangle or block conventual lead or tube float systems.

More assistance and technical advice is always freely available from the experienced Pump Technology Ltd team, who will ensure that the correct pumping system to meet the required discharge pumping parameters is specified for any application.

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

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old

Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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

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

Kitchen Equipment and Fit-Out

Apr/May 2024

CLH News

39

Blue Seal Fryers and Oil Filtration

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

Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses 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 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.

Rational iVario by CEE

You can boil, fry and deep-fry with just a single cooking system. Up to 4 times as fast and with up to 40% less energy. The iVario thus replaces numerous conventional kitchen appliances. Such as the stove, pots, pans, deep-fat fryers, pressure cookers and bainmarie. And in the restaurant, it is impossible to imagine the mise en place and à la carte without it.

Use the iVario to blanch, deep fry or confit effortlessly and in no time. Thanks to the powerful heating system iVarioBoost, the oil is heated in record time and you can start deep-frying immediately. At the same time, the temperature is regulated so sensitively

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.

and precisely, that even meat, fish or vegetables can be prepared using the confit method.

Call For the best prices in the UK on 01902 495634.

• Be ready for your inspections

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

Rational iVario by CEE

• Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information

Boil, fry and deep-fry with just a single cooking system

• Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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CLH News

Apr/May 2024

Hospitality Technology

Facilities Maintenance Visibility, Cost Notts County FC's Fan Experience Control and Improved Compliance Transformed with the Help of MCR Systems Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns.

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site. The Ostara Mobile App validates engineers' attendances to sites, while proprietary Bluetooth technology can replace QR codes for more accurate data.

Further cost control options include replacing fixed cost quotes with estimates based on agreed rates, time, parts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount. This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and parts used.

Customizable authorisation rules allow for flexible approval processes, based on a range of conditions. At all authorisation statuses there is functionality for spend value comparison to a budget.

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also administrative labour. An automated invoice validation process reduces invoice review time, while legislative compliance reporting identifies actual compliance levels and PPM needs, based on what clients should have, not just what they have.

Ostara's also has a built-in auditing process that allows clients to audit invoices based on specific criteria and sample size.

Finally, one of the key applications and benefits of a CAFM system is client ‘buy-in’ to the process and world of maintenance. Ostara’s self-service portal and mobile app enhance client involvement and job information capture, improving the maintenance process. All work order information can be captured, including all email chases and notes, resulting in clear job history in one place.

Contact us on: +44(0)844 880 2582 info@ostarasystems.com www.ostarasystems.com

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

In football, it's not only about the game; it's about creating a memorable experience for fans.

That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions

with the club's team to ensure a seamless transition and help the team maximise the functionality of the new system.

Notts County FC Nets Immediate Results The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe.

tions. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits. That's why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obliga-

Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

CardsSafe is affordable too. Each unit contains ten card drawers that can be hired for just £9.95* per month.

In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com

Castra Solutions - Wired and Wireless Solutions Attention all hospitality business owners! Are you tired of dealing with poor WiFi that's costing you positive reviews and customer satisfaction? It's time to take control and enhance your venue's connectivity with Castra Solutions at your side. Our team specializes in providing tailored Hospitality WiFi solutions, IT Support, and cutting-edge cybersecurity services that are designed to elevate your business to new heights.

Picture this: a seamless WiFi experience that not only meets but exceeds your expectations. We recommend that you say goodbye to outdated captive portals and hello to alternative data capture methods that will keep both you and your customers smiling. Our vendor-agnostic approach means we focus on finding the perfect solutions for your unique business needs, maximising your ROI every step of the way.

Don't let technology hurdles hold you back from achieving success. Join forces with Castra Solutions and let our experienced IT support team and cybersecurity experts safeguard your business while enhancing your customer's experience.

Our team is dedicated to providing personalised support that caters to your every need. From seamless connectivity solutions to proactive cybersecurity measures, we are committed to helping your hospitality business thrive in the digital age.

Let Castra Solutions be your trusted partner in

leveraging technology to its fullest potential, ensuring a secure and efficient operation that leaves both your staff and customers impressed. Say goodbye to connectivity woes and hello to a future-proof IT infrastructure that sets you apart from the competition. Elevate your hospitality business with Castra Solutions today!

Reach out to us to schedule a consultation and witness firsthand how Castra Solutions can revolutionise the way technology empowers your hospitality business. Embrace the future of connectivity with Castra Solutions by your side! hello@castrasolutions.co.uk 0300 124 5005 See the advert on page 2 for details.

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CLH News

Apr/May 2024

Outdoor Spaces

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub 6. CAPITALISE ON LOCAL PRIDE

Banners are an exceptionally effective tool for drawing crowds into your pub for sporting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie. Here's how creatively leveraging banners can significantly boost your pub's appeal and bring in sports enthusiasts:

If your pub is in a city with a local team, use pub banners to show your support for the home team during their games. Local pride is a powerful draw, and showcasing your pub as a supportive hub for the community can significantly boost patronage.

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

Use large, colourful banners outside your pub to announce upcoming sporting events. These banners can highlight key matches, special game-day discounts, or viewing parties. With bold graphics and the logos of competing teams, you'll not only capture the attention of passersby but also ignite the spirit of rivalry and anticipation.

Use banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online. This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment.

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

Inside the pub, banners can transform the space to reflect the fervour of the games. Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans. This visual appeal can make your pub the go-to place for fans looking for an immersive gamewatching experience.

4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan" contest on banners. This not only increases engagement but also fosters a lively, competitive atmosphere, making your pub an exciting place to be during major sporting events.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

Custom banners can effectively advertise special promotions, such as discounted drinks or game-day menus, exclusive to sporting event nights.

Placing these banners strategically at the entrance or within high-visibility areas in the pub can entice sports fans to choose your venue over others.

For larger venues, banners can serve as effective directional signage, guiding guests to specific areas set up for watching the games. This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of sports fandom.

Create a Cohesive Indoor and Outdoor Look

Having a cohesive indoor and outdoor look is a great way of encouraging your guests to make the most out of your outdoor space this summer. It ensures that all areas of your establishment are welcoming to your customers and helps you to create a recognisable brand.

Woodberry knows that your outdoor areas can look just as good and work just as hard as your indoor areas. So, here are some top tips on creating a cohesive, stylish, and hardworking establishment.

USE SIMILAR COLOUR SCHEMES & MATERIALS Using similar colour schemes and materials throughout your establishment will help you create that cohesive look. It will also help you to attract the right type of customers to your business which is great if you’re hoping to bring in people that will want to come back time and time again.

INVEST IN A SHELTER There are multiple ways you can use a shelter to elevate your outdoor space. You could use it to extend your indoors out by placing it next to your building or create a freestanding shelter for a separate event space.

USE FURNITURE SUITABLE FOR INDOOR AND OUTDOOR USE Indoor outdoor furniture can offer you a higher level of flexibility as you can move your furniture in or out depending on where you need it most

Attract patrons to stay longer or come in after the game by using banners to advertise post-game entertainment, such as live music, karaoke, or a DJ. This can turn game day into an all-night event, increasing your sales and patron satisfaction.

Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for sporting events. By visually communicating excitement, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your pub is their first pick for enjoying the game.

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas for your pub! while giving you a cohesive look. The best furniture for this would be pedestal tables and chairs.

However, if you wanted a cohesive look without the need for flexibility you can invest in similar furniture throughout. Woodberry’s Discovery and Gabion ranges are great for this as they have indoor and outdoor versions of the products within the ranges, and they are as sturdy as they are stylish.

If you need have any questions regarding shelters or indoor-outdoor furniture the Woodberry team are happy to help: Call 01926 889922 Email mail@woodberry.co.uk

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill.

They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers

for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Outdoor Spaces Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive - not only

offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down.

The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

5 Ways to Create a Welcoming ‘Alfresco’ Space Whatever the Weather Updating your outdoor area can make a significant impact to your brand, customer experience and profitability.

From pavements and roof tops to gardens and terraces, tapping into the potential of your premises is essential in today’s competitive market.

Here are our top tips on creating the perfect weatherproof indoor /outdoor living space.

1. Get comfortable Let guests sit in comfort on made to measure, quality upholstery.

Choose specialist outdoor foam and fabrics to ensure durability, and easy maintenance.

2. Shelter from the elements: Awnings and shade sails protect your guests from heat and harmful rays and a strategically placed gazebo will provide shelter from the rain as well as creating a stylish outdoor event space.

Adding side panels makes it usable all year round giving you an adaptable extra room and excellent value for money.

3. Embrace your surroundings: Use colour to make the most of what you already

have. Whether it’s a peaceful garden, or a vibrant busy street, use it to your advantage to create a distinctive style and atmosphere. Choose complimentary upholstery and covering fabrics to make a statement that sets you apart from your competitors.

4. Branding: Align your brands aesthetics and incorporate logos and artwork to your panels and awnings to promote brand recognition and loyalty from your guests and customers.

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CLH News

For a free quotation: 01943 851444 sales@canvasman.co.uk www.canvasman.co.uk

Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants

5. Protection: Protect investments like outdoor kitchens, BBQ’s and furniture with tailormade covers, designed to fit perfectly and last year after year.

At Canvasman Ltd, we specialise in designing and manufacturing bespoke outdoor upholstery and protective coverings for hotels, restaurants, and bars.

Call us on 01943 851 and quote ‘PROTECT’ FOR A 5% DISCOUNT. We can help you create a truly aspirational outdoor setting.

Visit our website for more. www.canvasman.co.uk

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Outdoor Spaces

Old Smokey – The BIG Pit Like No Other!

Our passion is creating the best Barbecue, Smokin’ and Grillin’ Experience.

Old Smokey – The BIG Pit Like No Other!

If you need a point of difference that delivers high levels of taste & expert professionalism with a truly unique talking point – whether bespoke large scale celebration events, iconic street food delivery at a festival or food focused market or indeed special corporate day tailoring all aspects of your needs day Old Smokey is your operator.

Our team is made up of highly experienced chefs who put flavour and fun customer focused service first!

With a 6ft long smoking chamber and a 2.5ft square Parrilla style grill to cook and lock in BIG flavours, Old Smokey sits on a Tri Axle Trailer that gives presence and the most incredible wow factor.

So, if your event demands and craves “Slow & Low” smoked Classic Americana moist Brisket, sticky Burnt Ends, tender sweet pulled Pork and you need seared flashed cooked steaks, burgers and smoky charred loaded dogs -our imposing 12ft “stand on and cook” rig is for you.

Old Smokey is based in the Derbyshire Peak District, but we are more than happy to discuss travel & supporting events that need our skill and one of a kind atmosphere in further afield locations.

Contact us to make your event super special: @oldsmokeyofficial e-mail andrewdaniels321@gmail.com Mob 07842680653

"Can We Sit Outside Please?"

Our passion is creating the best barbecue and smoked food for weddings, corporate events and private events. @oldsmokeyofficial andrewdaniels321@gmail.com | 07842680653 www.oldsmokey.co.uk

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

parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities.

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

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head equals £200. If you were to turn these 3 times a day that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum.

Assuming 50% gross margin, the investment of 1

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

What are you waiting for?!

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

Outdoor Spaces Leading the Way in Table Numbers & QR Code Labels Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector.

With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs. These meticulously crafted items serve as invaluable tools for modern establishments, seamlessly integrating technology into their service offerings.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction. Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

At Brunel Engraving, quality is paramount. Our ISO9001 accreditation ensures that every product meets

stringent standards of excellence, reflecting our unwavering commitment to customer satisfaction.

Our reputation for reliability and superior craftsmanship is further underscored by the continuous stream of 5-star ratings we receive on Trustpilot.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment's operations and elevate your guest experience.

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

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

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.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF 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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Outdoor Spaces Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

Recycled Plasic Furniture same product and up to 15%, the more bought the more saved for exceptional value. We believe we are the most competitive in the market.

LeisureBench Ltd, is proud to announce its new RECYCLED PLASIC FURNITURE manufacturing facility.

Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology.

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee.

Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money.

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Our new website has automated muti-buy discounting. Discounts start at 5% for as little as two of the

Our in-house design team can design bespoke products for our clients and no job is too big or too small.

Customer service is key to our success.

We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. LeisureBench W: www.leisurebench.co.uk TEL: 01949 862920 We all want to see less plastic waste, our products are not only made from recycled plastic but are also 100% recyclable, future proofing sustainability.

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson. The company founded in 2007 comes from Margaret’s many years of experience in furniture retail combined with a love for all things Sustainable. Margaret started with a vision to exclusively sell products that are ethically and sustainable sourced. Ensuring that throughout the supply chain, from sourcing of timber right through to delivery in the UK, that every aspect of the business is conducted in the most ethical of ways.

Seeing obvious shortfalls, Margaret set about to readdress the balance with Sustainable Furniture. Utilising her large knowledge of the industry she went about procuring products sourced from forestry protected by commissions. These commissions prevent illegal logging from occurring, whilst ensuring re-plantation does. Logging when undertaken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it. We also support the removal of the roots of

Outdoor Spaces

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CLH News

trees from previously illegally logged ground so that replantation can occur, an essential undertaking to create reusable ground. Incidentally, these now form our teak root tables.

Sustainability means more than just supporting the timber supply chain; we also support the local communities to which this trade is their only source of income. We ensure fair pay and equitable wages for these communities to allow them to flourish.

Closer to home in the UK we also support Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, certified woodlands.

All our products be they indoor or outdoor are built to last. This means that the investment in timber is not for a loss. All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used. www.sustainable-furniture.co.uk vicky@sustainable-furniture.co.uk 01726 884123/07878 851693

Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point.

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again.

At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing

usable floorspace, both kerbside and in any garden areas you may have.

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from.

Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing.

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard.

Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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Design and Refit

Warner Contract Furniture This year, Warner Contract Furniture, a North-West-based contract furniture supplier, celebrates 10 years of providing highquality commercial contract furniture to leisure and hospitality businesses across the UK.

Over the past decade, Warner Contract Furniture has collaborated with our customers & suppliers to deliver top-notch contract furniture at competitive prices. We have built a loyal and trusting client base, setting the stage for continued exceptional service in the years to come.

All commercial furniture from Warner Contract Furniture is meticulously tested to ensure maximum safety and commercial compliance. This commitment to quality allows clients to have peace of mind knowing that their commercial furniture meets industry safety standards and is designed to stand the test of time.

Whether you are planning a refurbishment or need

quick replacements, Warner ContractFurn iture's expert team can help you find the right furniture.

You can shop online for readymade commercial furniture to match your aesthetic or contactthe team for a completely bespoke order.

Offering a fully customisable service, Warner Contract Furniture ensures clients receive the perfect furniture solutions for their hospitality or leisure spaces.

Contact Warner Contract Furniture Today If you're searching for a reliable contract furniture supplier or planning a refurbishment and need support with commercial furniture, reach out to Warner Contract Furniture.

Call 0161 408 2390, email the team at sales@warnercontractfurniture.co.uk, or browse their extensive range of commercial furniture at www.warnercontractfurniture.co.uk.

ReFurnishUs Is Your Go-To Source for HighQuality Contract Furniture at Unbeatable Prices!

In the competitive landscape of the hospitality industry, finding reliable suppliers for high-quality contract furniture at competitive prices is essential for businesses aiming to optimise their budgets without compromising on quality. Enter ReFurnishUs, a leading provider in the field, dedicated to meeting the diverse furnishing needs of hospitality venues across the UK, from small independents to larger chains.

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At RefurnishUs, we pride ourselves on our commitment to offering a wide range of premium commercial furniture from table tops and bases to an extensive outdoor collection that will guarantee to refresh any space. With hundreds of products in stock readily available for fast delivery, we ensure a seamless and efficient process, allowing businesses to furnish their establishments promptly and without hassle.

Our promise goes beyond mere price matching – we

go the extra mile by beating any like-for-like quote provided by our competitors, ensuring our clients receive the best value for their investment. In addition to unbeatable prices, we prioritise customer satisfaction, offering a no-quibble return and replacement service in the rare event of any issues.

Our commercial-grade furniture, sourced from reputable suppliers with extensive industry experience, is rigorously tested and certified to meet Crib 5 fire regulations, providing peace of mind to our clients. With RefurnishUs, businesses can rest assured that they are investing in furniture that not only meets their functional needs, but also their budget requirements.

Contact us today to discuss how we can beat any like-for like quote and discover how we can help with all your furnishing needs. www.refurnishus.com

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CLH News

Celebrating 39 Years of Illumination Excellence: The Lightique Journey In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industry. David, a seasoned electrical contractor serving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers. Determined to set a new standard, he founded Lightique Limited.

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability. The company’s initial focus on a small yet comprehensive range soon garnered acclaim.

As fashion trends evolved over the next five years, so did Lightique. David, ever attuned to the pulse of innovation, steered the company towards expansion and adaptation. It was during this period that his sons, Gary and Neil, joined the ranks of the company. Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors.

Today, as Lightique marks 39 years of illuminating

excellence, we reflect on the journey that brought us here. Our success story is not merely one of growth and expansion but a testament to the enduring partnerships we’ve cultivated with our most cherished asset: our customers.

As Neil and Gary lead Lightique into the future, they carry forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty of our valued clients. The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to serving your lighting needs.

Join us as we illuminate the path ahead, guided by innovation, quality, and a profound appreciation for our customers. Together, let’s script the next chapter of the Lightique legacy—a tale of brilliance, forged in the glow of shared success Check out our website www.lightique.com to see some examples of what we can do. Or drop us an email sales@lightique.com with your enquiry and we will do our best to help!

Experience the perfect blend of style, functionality, and innovation. Discover our collection

Mayfair Furniture Mayfair Furniture will be celebrating 12 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 refur-

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD. today and let us brighten up your space in ways you never thought possible.

With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industry we have something for everyone. We understand the how important it is to supply on time and within budget.

bishment 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.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Check out our website www.lightique.com to see some examples of what we can do. Or drop us an email sales@lightique.com with your enquiry and we will do our best to help!

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Design and Refit

MST Auctioneers Ltd Tailor-Made Designed Seating For You 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.

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service.

Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fix-

tures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either timeserved officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

Welcome The Crowds With Flexible Furniture On Fast Delivery Trent Furniture have a great range of chairs that can be delivered to you in super quick time. Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar.

Alternatively, the Hamburg Chair offers comfortable and flexible seating in vintage grey or vintage brown, with its generous proportions and stylish fluted back. Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver?

Thanks to its French café origins, Bella is stackable too!

Poseur Tables are also a great bet if you want to create more space for your

customers, and many of these are also available on short lead times. The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean. Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out.

And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds.

To find out more about these items and the other great furniture we currently have available on fast delivery (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www.trentfurniture.co.uk

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Apr/May 2024

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Service So Good You’ll Fall Off Your Seat... Take A Look For Yourself!

At Nobis, we understand that exceptional service is the cornerstone of any successful business. That's why we go above and beyond to ensure your satisfaction every step of the way.

Whether you're browsing our extensive collection online or reaching out to our dedicated sales team, you can expect nothing but the best.

Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to help! With years of industry experience, we can provide expert guidance to help you make informed decisions that meet your specific needs and budget.

Experience Nobis Restaurant Furniture today and discover why our customers keep coming back for more.

From the initial consultation to the final delivery, we prioritise your satisfaction above all else. Our dedica-

tion to service doesn't end after your purchase – we're here to support you every step of the way, ensuring a seamless experience from start to finish.

Whether you're outfitting a cosy café or a bustling restaurant, trust Nobis Restaurant Furniture to deliver exceptional quality and service that exceeds your expectations. Shop now and elevate your space with furniture that's as remarkable as your establishment.

But don't just take our word for it – see for yourself! Visit www.nobisrestaurantfurniture.com to explore our range of high-quality furniture options or reach out to us directly at sales@nobisfurniture.com or 01733 342 372.

Experience service so good, you'll fall off your seat – in the best way possible.’

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

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Design and Refit

Property and Professional

HMRC Best Practice To Help You Sleep At Night As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www.thedirectorshelpline.org), for expert advice and best practice.

could quite easily deliver a vibrant and dynamic hospitality sector.

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector. We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue. When you’re running a bar in a seaside resort, for instance, your income is seasonal and often weather dependent. Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year.

From cozy rural country inns to chic urban eateries, establishments across Britain face a range of fiscal complexities.

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great starting point. More flexibility and longer payment terms need to be introduced. A one size fits all approach simply isn’t working.

Brexit uncertainties and economic shifts loom large. Add to the mix the spectre of a forthcoming General Election and it’s only likely we’ll see more upheaval before the end of the year.

Directors often ask which payments should get greater priority. Which is deemed most important to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple.

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate.

At The Director’s Helpline, we provide free support to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC. This might seem an obvious piece of advice but communication really is key regardless of whether you’re in arrears or not. If you foresee an issue, then it’s best to be proactive rather than hope it goes away.

Taking the time to deal with correspondence from HMRC is rarely time wasted (apart from the frustratingly long time spent on hold).

Maintaining an open and transparent dialogue with HMRC is vitally important when it comes to compliance and mitigating potential risks. It also means that you’re able to resolve issues and stay informed about changes in tax legislation or reporting procedures. The old saying that “knowledge is power” has never been more true.

One of the complaints we hear most frequently from directors is about the current VAT threshold. At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energy hikes, wage increases, inflation, and the cost-of-living crisis.

I’m certain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses. Investing in extra staff training, for example, would result in better customer experiences all round. An uplift in the quality of service across the industry would be transformational. A simple cut in VAT

Businesses need to prioritise VAT and PAYE debt over Corporation Tax every time. HMRC will be more open to longer term agreements for tax on previous years’ profits than collecting VAT. There’s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company’s liquidity. Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action.

Neglecting VAT and PAYE can quickly spiral which is why good, open communication is so important. It’s worth noting that HMRC is not a commercial entity therefore it will usually be the largest and most aggressive creditor.

If you can keep an open dialogue with HMRC and show that you’re prioritising VAT and PAYE, then you’re effectively showing your commitment to financial stability and complying with regulations.

Building a strong and credible cash flow is vital to any successful business. It’s also a huge tick in the box for HMRC when deciding on pay back of arrears.

Few business owners will say that financial compliance – or dealing with HMRC - is stress-free. But it’s important to remember that help is available. Either by speaking directly to HMRC or taking independent advice.

Recognising you need advice is key. Seek support early and nip any problems in the bud.

Jonathan Cooper is the Founder and Director of The Director’s Helpline. The Director’s Helpline provides free, confidential support to tens of thousands company directors each year on a wide range of issues from general financial information, through to business recovery, restructuring and closure.

Property and Professional Unique Profitable Business for Sale La Fiesta is a classic twin screw motor yacht. I purchased her ten years ago and have spent most of that time fully restoring her into what she is today. I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe. From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbury and return to Weybridge . She is one of, if not the Prettiest boats on the river. I commenced trading from a cold start without advertising in August 2019 and the business was hugely successful , however I only traded for seven weeks.This because I suffered serious injuries from a road traffic accident which has left me

permanently disabled. Hence the reason for the sale. In that seven week period I turned over in excess of £35,000 with just one other crew member. I am also a Qualified RYA yachting pilot . The boat has everything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Art deco style salon with piano. She is due an out of water survey this coming spring at which point she is being completely repainted. She has enormous provenance, listed on the National historic ships registry , and once belonged to Sir Alex Guinness.

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.

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.

La Fiesta is regrettably for sale.

I can assure a potential buyer that this is a Diamond opportunity not to be overlooked.

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.

Not to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000. in one week.

MARKETING We will help you build a workable, planned Marketing Strategy. 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.

franchise opportunity comes with an average turnover of around £50,000 per year, with the company’s top franchise partners earning over £125,000.

Over recent years there has been unprecedented strain on the hospitality industry, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better service and increased value for money. This has left many skilled professionals seeking alternative career opportunities. Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture.

PROFITABLE BUSINESS FOR SALE

Catering for just four guests at £250 per head for a four course tasting menu inclusive of Champagne, and Paring wines for either lunch or dinner, with just two crew members and a three hour cruise included.

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures. With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers, offering them business opportunities within their chosen industry.

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www.lafalaise1923@gmail.com

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

CLH News

For further details and contact kindly email

Why Use a Specialist Hospitality Consultant?

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.

Apr/May 2024

For an initial investment starting at £11,999 plus VAT, franchisees will receive comprehensive training, all necessary equipment and a steady flow of leads from Stocktake UK's head office. The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industry.

Andrew Consterdine, Managing Director, at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector. Our franchise offers people a chance to rebuild their careers within an industry they are familiar with, and with the support of a company that values their experience and skills. We're not just offering a career; we're offering a completely new way of life."

STOCKTAKE UK'S FRANCHISE OFFER

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction. The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking services to hospitality businesses across the UK. However, extensive stocktaking experience is not required, as full training is provided. This will cover everything from the use of bespoke stocktaking software, developed in-house, to effective business management practices.

As part of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors. The

Those interested in becoming a franchise partner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website, www.stocktakeuk.co.uk

With the investment capital returned within two seasons.

The price is £150.000 or nearest offer.

This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

For further details and contact kindly email www.lafalaise1923@gmail.com

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CLH News

Property and Professional

Apr/May 2024

How to Protect Your Premises Licence from Insolvency

By Sarah Taylor, licensing partner at Keystone Law (www.keystonelaw.com) tality operators and insolvency practitioners are unaware of the provisions in the Licensing Act 2003 which state that an ‘insolvency event’ shall result in the lapse of the premises licence. That lapse is immediate as soon as the insolvency event takes place. For example, if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved. The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed.

The Licensing Act 2003 allows a 28-day period for an Interim Authority Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active. There are steps that can be taken to prevent loss of a premises licence, such as:

Following a year of news stories about insolvencies increasing to record levels, a recent Allianz report predicts that corporate insolvencies could increase by 10% in 2024 and that 15% of small and medium sized businesses in the UK are at risk of becoming insolvent.

A premises licence is a valuable asset, which not only authorises licensable activities but can also increase the value of a property. For this reason, it is important to ensure that premises licences are protected. Many hospi-

• Speaking to an insolvency practitioner and a licensing lawyer at an early stage.

It is important to get the correct advice to allow you to prepare for an insolvency event. The date of the insolvency event can be unclear and therefore early advice can ensure that you can fully prepare to submit an interim authority notice (allowing a further three months before the licence must be transferred again) or to transfer the licence to another company or an individual.

• Considering who holds the premises licence. If the licence is held by a company which is at risk of insolvency, consider whether there are other companies to which the licence could be transferred in order to keep it active. Considering this at an early stage allows other companies to be incorporated, if necessary. If

it is not possible to transfer the licence to another company, the licence may be transferred to an individual or an insolvency practitioner. It is important to consider the legal implications of holding the licence and the legal responsibility placed upon the holder of the licence to ensure that the conditions of the licence are complied with. Premises licences held by individuals also lapse when the individual becomes bankrupt, loses capacity to hold the licence or dies, and therefore the same advice applies in the case of personal bankruptcy.

• If you are a landlord of a premises and your tenant holds the premises licence, consider making an application for a shadow licence. A shadow licence is a separate premises licence which duplicates the terms and conditions of the licence which is being utilised by the tenant. If the tenant becomes insolvent and the premises licence lapses, the shadow licence can be utilised and ensure that the landlord or a new prospective tenant does not have to go through the process of obtaining a new premises licence for the property. This is particularly important in areas where obtaining new licences for later hours or vertical drinking premises has become increasingly difficult due to Council Cumulative Impact Zones or residential developments in the area.

The prospect of your business facing insolvency can be stressful and it is common for business owners to concentrate on dealing with the financial aspects of the insolvency process and to assume that the premises licence will continue to remain in force. It is crucial to take early advice if you or your business holds a premises licence and there is any prospect of bankruptcy or your business facing insolvency – this ensures that plans can be made to protect your premises licence and ensures that your business can continue to trade.

Oaknorth Completes £232m Club Loan To Family-Run Business, Splendid Hospitality Group ent brands, as well as independent hotels. With the support of OakNorth and HSBC, we’ll be able to continue delivering the exceptional service and quality, as well as the extraordinary experiences our guests have come to know us for over the decades.”

OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has partnered with HSBC on a £232m club loan to Splendid Hospitality Group. Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a portfolio of 24 hotels from London to Bristol, York to Edinburgh covering economy, midscale, upper midscale, boutique, and luxury markets. For over 30 years, it has built an excellent reputation, as well as an impressive portfolio of properties with brands including IHG, Accor, Marriott and Hilton.

The club loan will support future capex works, including the extension of Hilton London Bankside based in Southwark. The hotel currently has 292 rooms, as well as a disillery bar, restaurant, executive lounge, conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests. The capital will enable Splendid to extend the hotel, adding a futher 76 rooms.

Ben Barbanel, Head of Debt Finance at OakNorth, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinary experiences in the hospitality industry, and forging an exemplary reputation in the process. This transaction was very exciting not only because it gave us the opportunity to support this incredibly strong family-business, but also because it is the largest club deal we’ve ever participated in. The hospitality industry is facing numerous challenges, from staff shortages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find opportunities to expand and further enhance its impressive portfolio.”

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: “Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNorth and HSBC share. The teams demonstrated in-depth knowledge of the hospitality sector, and a clear understanding of what makes our business unique. We are incredibly fortunate to operate hotels across the UK, with over seven differ-

Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: “HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue supporting this best in class, family business. Our partnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions.

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

BISHOPSTEIGNTON, DEVON

PERRANPORTH, CORNWALL

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious & Well Presented 5 Bed Private Accommodation

OFFERS IN EXCESS OF: £350,000 +VAT FREEHOLD REF: 4420

W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

PRICE: £30,000

• Stunning Coastal Thatched Village Inn - Rethatched in 2023 • Recently Renovated, Reequipped and Remodelled • 70 Plus Covers Inside & Stunning Outside Trading Areas • Beautiful Owners Chalet Bungalow with Sea Views • Very Strong Business, Viewing Essential

REF: 4351

PAIGNTON, DEVON

• Niche Home Delivery Service Offering a Choice of Hot Lunches • Operating 7 Days a Week Providing 80-100 Lunches a Day • Freshly Prepared Onsite Daily Using Quality Produce • Huge Potential to Expand into Breakfast & Dinner Options • New Lease Available at a Rent of £4,992 PA

LEASEHOLD

REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

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LD O S

BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

PRICE: NIL INGOING – NEW FREE OF TIE LEASE REF: 4386

W! NE

PRICE: £35,000

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

FREEHOLD

LEASEHOLD

• 17th Century Country Freehouse Only 4 Miles from Exeter • Substantial Property with 2 Sets of Owner’s Accommodation • 2 Beautifully Presented Interlinking Trade Areas • Outbuildings and Storage Space • Recently Closed – Has to be seen to be Appreciated

MINEHEAD, SOMERSET

PRICE: £600,000

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• Stunning 17th Century Traditional Cornish Inn • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen • Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

SOUTH DEVON

FREEHOLD

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NEWTON ABBOT, DEVON

• Modern Catering Kiosk Located in Popular Park • Benefitting From Being The Sole Catering Unit • Providing Hot & Cold Drinks and Snacks • Pretty Decked Area Seating Circa 16 • Great Owner/Operator Opportunity

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

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PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

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

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

THINKING OF SELLING YOUR HOSPITALITY OR CATERING BUSINESS? CALL US FOR A FREE APPRAISAL.

THINKING OF SELLING? CALL FOR A FREE VALUATION

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OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk