Club Mirror July 2018

clubmirror Jul y 2018

AT THE HEART OF THE COMM UNITY

Club Awards 2018 Haven’t entered yet?It’s time to shine Deadline – 31 July, 2018 C ASK A LE • HQ • BUI LD I NG T H E B US IN E S S • M PL C

Contents

club mirror AT THE HEART OF THE COMMUNITY

JULY 2018

NEWS, VIEWS, CLUB LIFE AND LEGISLATION

23

06 News Latest news, views and industry insights.

08 Club News Club Mirror takes a whirlwind tour of clubs around the county in the fastest way possible – by social media.

10 News report – action required The CIU’s (Club and Institute Union’s) response to the Motion Picture Licensing Company (MPLC).

12 Club Awards 2018 Could this be your year? Enter and find out. It’s time to shine.

AWARDS, EVENTS AND CALLS TO ACTION

HQ BUILDING THE BUSINESS

18 Join in the celebrations

10 Action on MPLC

41 The great outdoors

With Club Mirror’s 50th anniversary celebrations well underway there are plenty of reasons to celebrate. Care to join us?

Response to communications from the Motion Picture Licensing Company (MPLC).

Top tips and recipes – whatever the weather.

45 The wedding planner 12 Club Awards 2018

20 Club Mirror’s 50th – Spirit of the ’60s

Call for entries as deadline approaches.

How many of the spirits brands we were writing about back in the day are spirited enough to still be with us?

14 Free club raceday

23 Rugby Tonight takeover Over 170 readers became the audience for BT Sport’s Rugby Tonight in the penultimate show of the season.

28 Drinks report – Cask Ale Real Ale has become a star at the bar. Top tips on making the most of the opportunity.

Could your club be a wedding venue of choice?

50 HQ Building the Business The Club Awards Gala Dinner returns to Doncaster Racecourse, and in celebration of our 50th birthday we’re offering a FREE day’s racing to all attendees.

This month: Motion Picture Licensing Company (MPLC; [also see page 10]), waste management , Racing Club and FREE-to-clubs service.

52 HQ Legal Eagle

60 Hospitality Social Media Awards

Lotteries and prize draws are often organised with the best intentions. But are they always legal?

Is your club using social media to engage with members? Then we want to hear from you.

54 Energy

ASK THE EXPERTS

Could your club get better value from energy contracts? Here’s how.

33 Drinks report – Soft Drinks

63 Commercial dishwashers

56 Better Buying

Britvic Soft Drinks’ annual review.

Advice on the most appropriate commercial dishwashing equipment for your club kitchen.

Want to cut club spending while increasing efficiencies? Read on.

Summer food and drink trends. What’s hot and what’s not?

65 Ice hygiene

58 Racing Club

Why ice makers mean business.

Fancy a day at the races? Then take advantage of our discounted raceday tickets.

48 Club Managers Association of Europe

67 Summer – the heat is on

News from the frontline. Plus: Conference details.

Are you insurance ready?

20

68 Boosting your blogging

38 Industry report – food trends

45

With Google searching 30 trillion web pages 100 billion times a month, how does anyone ever find your club website?

69 Club interiors A look at the best layout for your club.

70 Communications What’s the value of manners?

72 It’s Classified!

Club-supporting suppliers to the fore.

CLUB MIRROR 3

LEADER

Contributors

Awards entry deadline – 31 July, 2018 From the smallest of social clubs to state-of-the-art sports clubs, clubs of all types and sizes are gearing up for the 2018 Club Awards. The entry deadline is fast approaching – 31 July – so fill in the Express Entry Form on page 13, enter online, or quicker still just email us your club name and contact details and we’ll get in touch. (Also, just in case you missed it, new this year is the selfentry form for clubs who prefer to complete their own entry, allowing for input and testimonials from committees, suppliers and the members themselves.)

The Awards Gala Dinner returns to Doncaster Racecourse this year and, as part of our 50th birthday celebrations, we’re delighted to confirm that all attendees at the Dinner on November 29 – be they guests or finalists – will receive free tickets to the races on the following day. (See pages 12-15 for details.).

Still on the trophy trail and with the same deadline, the Hospitality Social Media Awards are on the hunt for clubs which are using the power of social media to build their business, from attracting new members to promoting events at the club. Could this be you? Turn to pages 60-61 to find out.

Finalists as well as winners gain tremendous coverage and kudos from both sets of Awards, proving to the world at large how the club sector continues to thrive, forming the backbone of communities around the UK (and indeed the world). Communicating this is all important in order to drive members through the club doors, bringing in new members as they do so.

On the topic of bringing in members, sport at the club – whether playing it, watching it or all of the above – continues to draw in the crowds, an integral part of the club offering. It is a universal leveller and events like the World Cup pull in members whose understanding of the off-side rule is largely irrelevant. Beer Festivals, barbecues and music events offer similar universal appeal, along with games, quizzes, competitions and lotteries.

Lotteries, in fact, are a case in point in this issue, so if you’re not sure you’re up to speed on the legalities, then turn to HQ’s Legal Eagle (pages 52-53).

Finally - and on the subject of speed – once again get that action point in your diary – Awards deadline 31 July. We look forward to your entry!

Caroline Scoular Editor, Club Mirror PS: For those of you who’ve entered already – congratulations! If our judges haven’t been in touch yet they will do shortly. Any queries? Contact me on caroline@clubmirror.com

Chris Colverd

Hayley Cox

Sean Ferris

Karen Foreman

David Foster

Larry Hardcastle

Jonathan Hardy

David Lucas

Leigh Ann Ogilvie

Justin O’Regan

Victoria Romero-Trigo

Jill Slingsby

Editor Caroline Scoular Design David Foster Editorial Chris Colverd Events Jill Slingsby, Karen Foreman Display Advertising Margaret Doherty Sales and Marketing Manager Leigh-Ann Ogilvie Circulation Jon Hardy Accounts Andrew Soles Publishing Director Sean Ferris

Club Mirror is published by Alchemy Contract Publishing Ltd, Gainsborough House, 59/60 Thames Street, Windsor SW4 1TX. Tel: 01753 272022. Fax: 01753 272 021 Email: caroline@clubmirror.com; sean@clubmirror.com; leigh-ann@alchemymedia.co.uk; info@clubmirror.com ACP Gainsborough House 59/60 Thames Street Windsor Berkshire SL4 1TX UK t. +44 (0)1753 272022 f. +44 (0)1753 272021 e.info@alchemycontractpublishing.co.uk www.alchemycontractpublishing.co.uk The views expressed in this journal are not necessarily those of the publisher. Club Mirror does not verify the claims made by advertisers regarding their products.

CLUB MIRROR 5

CLUB NEWS CMAE London & Home Counties Seminar Programme The CMAE (Club Managers Association of Europe) London & Home Counties region continues its seminar programme for 2018 with ‘Emotional Intelligence for Today’s Leaders’ taking place on Thursday, 19 July 2018 (venue to be confirmed at time of going to press).

• For more information visit www.cmae-lhc.uk Volunteers congratulated by Trafford FC Trafford match secretary and programme editor Dave Murray hailed the efforts of those connected to EVO-STIK League North club Trafford FC after boss Tom Baker’s side secured a sixth-placed finish to make the promotion play-offs, narrowly missing out on silverware after reaching the final of the Manchester Premier Cup. The club has an unbeaten run of 21 games with only two defeats in mid-season.

•www.facebook.com/evostikleague Summer of Sport BB Foodservice has teamed up with Budweiser to launch a Summer of Sport guide, packed with deals and tips, from smart product picks to improving speed of serve. It is also offering a prize for the BB Foodball Cup competition where two hospitality staff each win a year’s supply of beer courtesy of Budweiser.

•www.bbfoodservice.co.uk/summer football Whyte & Mackay’s Funny as Folk Triple matured blended scotch whisky, Whyte & Mackay, has announced its role as Underbelly’s first ever Lead Sponsors of Comedy, at this year’s Edinburgh Festival Fringe.

Artistes include Ireland’s musical comedian Abandoman, Black Adder star Helen Lederer, Nina Conti, and impressionists Jan Ravens and Rory Bremner. The bold personalities featured in the line-up aim to complement Whyte & Mackay’s Funny as Folk campaign, which celebrates the everyday funny people of the UK. 6 CLUB MIRROR

Diversity is key for the hospitality sector Offering more part time senior positions and showcasing real life examples of progression were among suggestions of ways to help diversify and promote the UK’s growing hospitality industry at the second session of the UK Hospitality Commission 2030 which took place on 12 June, 2018 in the Houses of Parliament.

The Commission, led by UKHospitality, aims to promote understanding of the importance and potential of the UK’s hospitality sector, bringing together a wide range of hospitality employers and All Party Parliamentary Groups (APPGs) along with other stakeholders, industry bodies and authorities, to deliver an employment foundation for the sector.

A number of ideas to help promote the industry were discussed such as offering

more part time senior positions, reviving the Saturday job, developing work schemes that complement older workers and showcasing real life examples of progression. Speakers also called for the Government to put hospitality front and centre of the Industrial Strategy.

Chair of the second evidence session, and Chair of the APPG for Youth Employment, Michael Tomlinson MP said: “It was brilliant to hear from a variety of speakers on how we can work together to promote hospitality across the UK. I was particularly interested to hear Courtney’s [Courtney Avery, Youth Employment UK Ambassador] comments on why young people don’t view the industry as a longterm career path, and I look forward to working with the Commission to develop

tangible recommendations to address this issue.”

UKHospitality Chief Executive Kate Nicholls said: “The hospitality sector is diverse in workforce and reach across the UK. The industry employs more women than men and is the second largest employer of EU workers and the fifth highest as a percentage of the workforce. Now is the time for Government to step up and support our industry in developing the hospitality workforce of the future.”

The third session will be held in early July, focusing on education and skills in the industry, and will be co-chaired by Gordon Marsden MP, Shadow Education Minister and Chair of the APPG for Tourism, Leisure and Hospitality Industry and Nic Dakin MP, Chair of the APPG for Education.

personalised Enter the Social Media Free digital training from Awards (HoSMA) BT Sport and Google The second Hospitality Social Media Awards (HoSMA) are ready to applaud licensed premises for their use of social media to build their business.

Is your club using social media to engage with members? Is social media making a real difference to club business?

Then we want to hear from you.

•Turn to page 60 for details.

BT Sport has announced plans to offer its licensees the opportunity to grow their business by offering free personalised digital training in partnership with Google Digital Garage. A survey of 2,000 consumers (CGA Consumer Panel 2018) has shown that 55% plan ahead when going out to watch live sport and 45% of live sport watchers ‘follow’ a pub, club or bar’s social media page. At the same time, 58% of BT Sport pubs said that they would use social media more to promote sports events if they knew how to make the most of it.

The training, designed exclusively for the industry, will include workshops and individual face-to-face coaching sessions available across the UK. The aim is to grow digital skills, focusing on how to make the business more visible online and optimising social media. Bruce Cuthbert, Director Commercial Customers, BT Sport, said: “We know that live sport is a key investment for our customers and we want to make sure that we help them make the most of it.”

Hannah Glenny, Google Digital Garage at Google, said: “The Google Digital Garage aims to ensure everyone has the chance to share in the opportunities that technology brings.”

To book yourself or a club colleague on to a free BT Sport digital training session visit www.btsportbusiness.com

Club Awards entry deadline – July 31 2018 The July 31 entry deadline for the Club Awards is fast approaching, so if you haven’t entered yet then turn straight to page 12.

“Entering the Club Awards is a great way to showcase the work you put into your club,” said the Awards’ Karen Foreman. “It also underlines the value of the club to your members and can help when negotiating with suppliers. Becoming a finalists or winning an Award is a badge of honour and a positive asset to the club.”

The Club Awards, now in their 27th year, recognise the commitment of clubs, committees and individuals across the UK – from sports clubs to social clubs and from political clubs to working mens clubs. They are the only pan-sector awards in the UK and are highly prized across clubland.

WHY ENTER?

Clubs use their success to: • Raise the club’s profile.

• Gain coverage in the local press and media.

• Encourage new members.

• Thank existing members for their support.

• Act as a testimonial of the club’s success.

• Act as proof of their value when working with suppliers.

“A new addition for this year is the selfentry form,” said Karen. “This ensures that clubs can take the time they need to enter and allows committee members – or indeed members – to input into the club’s entry.”

Entry deadline – 31 July, 2018.

Turn to page 12 to enter.

2 0 1 8

Impact of Scottish All for charity minimum alcohol price Wooden Spoon The Office of National Statistics’s (ONS’s) May Consumer Price Index are the first to include the impact of the new minimum alcohol pricing in Scotland, which came into effect on 1 May 1, 2018.

Management consultants Simon-Kucher & Partners calculated that the new price floor of 50p per unit of alcohol meant that the average price per unit of alcohol (PPU) increased by 10% (moving the average PPU from 53p to 58p). The company said that while Scottish alcohol sales account for just 0.2% of the total CPI basket it will benefit retailers and producers by around £90 million over the next 12 months, while if it were introduced to the rest of the country they would gain a further £750 million.

James Brown, Partner and Head of the copany’s UK Consumer & Retail said: “The new minimum alcohol price in Scotland is aimed at increasing the cost of cheap alcohol. But it will also cause a ripple of further price increases across other

Suppor ted

by

aims for Everest double in 2019 alcoholic drinks as retailers and manufacturers increase their prices to keep a gap with their low-cost competitors. So it’s likely that the average price increase in Scotland will eventually be even higher than 10%.

“The minimum alcohol price follows hot on the heels of the UK government’s introduction of a tax on high sugar drinks.

The big difference between the two policies is where the extra revenue will go. With the Sugar Tax the winner is the Treasury who benefits from extra tax generated. With the minimum alcohol price, the alcohol producers and retailers will be the main beneficiaries thanks to higher revenues on lower volumes.”

Charity Wooden Spoon is taking on its toughest challenge yet in April 2019, tackling Mount Everest where it will attempt to break TWO Guinness World Records - the highest altitude game of full contact rugby sevens (single gender) and the highest altitude game of touch rugby (mixed gender). The LMAX Everest Rugby Challenge in partnership with Wooden Spoon aims to raise a minimum of £200,000 . A number of places are still available on the once-in-a-lifetime opportunity.

The charity raises funds for lifechanging projects to support children and young people with disabilities or who are facing disadvantage. Last year over 70 projects were funded including respite and medical treatment centres, sensory rooms, specialist playgrounds and

community-based programmes.

The charity also celebrated June’s Volunteers Week by thanking its 280 volunteers while also seeking out new volunteers from across the UK and Ireland.

Wooden Spoon CEO, Sarah Webb said: “At present we can only fund one in four grant applications that we receive, but with more volunteer support we could help more children and young people who are in need in the local area. We have a range of roles from social media and admin support, to liaison with rugby clubs and people who can help support at our events.”

• More details available at woodenspoon.org.uk. Alternatively email jgillard@woodenspoon.org.uk or call 07718 078657.

CLUB MIRROR 7

CLUB NEWS

Clubnews

8 CLUB MIRROR

Club Mirror takes a whirlwind tour of clubs around the county in the fastest way possible – by social media.

Share your news and links with us at info@clubmirror.com. Follow sister title at twitter.com/Sports4Bars and don't forget to enter the Social Media Awards.

See pages 60-61 in this issue.

CLUB MIRROR 9

NEWS SPECIAL – MOTION PICTURE LICENSING COMPANY

MPLC – advice to clubs In April, Club Mirror HQ reported on the Motion Picture Licensing Company (MPLC) and its demands on club coffers. The following advice is from the CIU (Club & Institute Union), presented as a letter to members. We encourage readers to take note.

Working Men’s Club & Institute Un President: George Dawson CMD Vice President: John Tobin General Secretary: Kenneth D Gree n CMD

Dear Club Secretary

ion Limited 253-254 Upper Street London, N1 1RY

Tel: 020 7226 0221 Fax: 020 7354 1847 E-mail: info@wmciu.org Website: www.wmciu.org.uk

19 June 2018

Re: Motion Picture Licencing Compan y (MPLC) – Demand letters & Applica tions for Licences

Over recent weeks we have received enqu iries from many clubs for advice regardin g correspondence received from the above. We have also received written feed back from MPLC itself having forwarde d complaints on clubs’ behalf regarding threatened fines and incorrec t information received in relation to Spo rts channels.

The position regarding the requirement for a licence has recently been clarified in writing by MPLC in the following terms: The amendment to Section 72 [Copyri ght, Designs and Patents Act 1988] does not only cover ‘film’, but instead it covers any creative work, which will incl ude not only films, but also television shows.

It has been made clear that a licence is not required for unedited sports coverage or any other TV broadcast which does not contain ‘creative work’. This would arguably include (but isn’t necessarily restricted to) the following: • Sports coverage • News • Weather • Live events (such as the recent marriag e of Harry & Meghan etc)

We have informed MPLC that the maj ority of clubs with television will use them solely to show sport. They have advised on the following terms: It is doubtful that clubs actually know what is being broadcast, and whether films or other creative work are included in the broadcast. Such works frequently come on air, and unless ther e is someone actively monitoring the content that is being broadcast, you cannot be certain that unlicensed wor ks are not being broadcast and that our studio partners’ rights are therefor e being infringed.

In the circumstances our advice to CIU Affiliated Club’s is that providing club s restrict their coverage to sports, news and other events as listed above, they shou ld not need a licence from MPLC or any other similar body.

Please note that this in no way affects the need for additional licences requ ired to show free-to-air broadcasts in relation to music content by the colle ctive licences provided by PRS and PPL .

Please keep me updated if you receive any further direct contact which contrasts with this advice or if your club receives a complaint or a fine for alleged copyrigh t infringement.

Yours faithfully

Stephen Goulding Head Office Manager 10 CLUB MIRROR

CONTACT DETAILS Club & Institute Union For details on how to join the CIU visit info@wmciu.org.uk

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The top performer in the top 20 cask ales *

*Based on volume percentage growth, CGA OPMS Data 04 Novâ&#x20AC;&#x2122; 17

Consistent growth in volume

rate of sale and permanency

Sold OVER

14 million pints in the past year

CLUB AWARDS – DEADLINE: JULY 31, 2018

Time to shine 2 0 1 8

Enter the 2018 Club Awards

The Club Awards recognise the commitment of clubs, committees and individuals who work to ensure a healthy future for their clubs. Could this be your year? It’s time to find out. Deadline – July 31, 2018.

I

f you haven’t entered the Club Awards before, then make sure 2018 is the year that you do.

From football clubs to rugby clubs and from social clubs to political clubs, and everything in between, we look forward to your entry, both old friends and new.

The Club Awards Gala Dinner celebrates clubs across the UK and provides the perfect opportunity to meet up with fellow clubs to share ideas and issues while having a lot of fun along the way.

JOIN THE JOURNEY – WHY ENTER? Clubs use their success to: • Raise the club’s profile.

• Gain coverage in the local press and media.

• Encourage new members.

• Thank existing members for their support.

• Show that the club is spending members’ money for their benefit.

• Celebrate clubland in all its forms with fellow clubs from across the country.

IT COULD BE YOU So, do you think you could be a finalist? Do you have what it takes to beat the best and stand out from the rest? Time to find out.

HOW TO ENTER There are two ways to enter the 2018 Awards.

1. Fill in the form opposite and one of our judges will give you a call.

2. Request a self-entry form, complete it and return it to us via email or post.

Alternatively, just email your preference to info@clubmirror.com and we'll take it from there.

Simple as that. We look forward to your entry – good luck!

DEADLINE – JULY 31, 2018

12 CLUB MIRROR

HOW TO ENTER Please tick preferred option

n I would like one of the Club Awards judges to contact me to discuss the club.

OR

n Please email me a self-entry form. Email: _________________________________

My name is: ____________________ My club is: _____________________________ Which categories would you like to be considered for? (Please tick as many/few boxes as you wish. The judges may also enter you in other categories which they believe you excel in.)

n Bar Manager/Bar Steward of the Year (Q) n Business Initiative of the Year (R) n Bowls Club of the Year (S) n CAMRA Club of the Year (T) n Catering Club of the Year (U) n Catering Club of the Year – Golf (V) n Charity Club of the Year (W) n Committee of the Year (X) n Community Club of the Year (Y) n Cricket Club of the Year (Z) n Darts Club of the Year (AA) n Entertainment Club of the Year (AB) n Family Club of the Year (AC) n Football Club of the Year (AD) n Golf Club of the Year – under £1m turnover (AE) n Golf Club of the Year – over £1m turnover (AF)

n Green Club of the Year (AG) n Grounds Team of the Year (AH) n Innovative Club of the Year (AI) n Manager/Secretary of the Year (AJ) n Marketing Club of the Year (AK) n Membership Club of the Year (AL) n Racing Club of the Year (AM) n Refurbishment Club of the Year (AN) n Rugby Club of the Year (AO) n Sports Club of the Year (AP) n Sports and Social Club of the Year (AQ) n Tennis Club of the Year (AR) n Traditional Club of the Year (AS) n Turnaround Club of the Year (AT) n Website of the Year (AU) n King of Clubs (AW)

P O : T S SS E E IN R P DL , 1 A 3 E D LY JU 018 2

Name:

____________________________________________________________

Job title:

____________________________________________________________

Club:

____________________________________________________________

Address:

____________________________________________________________ ____________________________________________________________

Postcode: ____________________________________________________________ Tel:

____________________________________________________________

Email:

____________________________________________________________

DEADLINE – JULY 31, 2018 CONTACT THE CLUB AWARDS TEAM:

BY POST: Club Awards, Alchemy Contract Publishing, Gainsborough House, 59-60 Thames Street, Windsor SL4 1TX ONLINE: www.clubmirror.com/Awards

BY EMAIL: Email your details to info@clubmirror.com

BY PHONE: Call in your details to 01753 272022

BY FAX: Fax this page to 01753 272021 OR USE THIS QR CODE

CLUB MIRROR 13

CLUB AWARDS

Doncaster Racecourse gets ready for Club Awards EE RACEFR T I WORTH CKETS £16.50 All finali s

ts, winne guests w rs and ill be giv en FREE enjoy a tickets to day's ra cing on Novemb the day er 30, after the Club Aw Turn to p ards. age 12 f or detail s on how to e nter.

Following the success of last year’s event, the Club Awards return to Doncaster Racecourse on 29 November, 2018. And in celebration of Club Mirror’s 50th birthday, we are once again offering free racing on the following day. Are you ready to join us?

A

ll Club Awards finalists and Gala Dinner guests are invited to join us for an exciting day’s racing on Friday, November 30.

“A spectacular and sociable day’s racing in November will be the perfect way to keep the Club Awards celebrations going,” says Karen Foreman from the events team. “The atmosphere will be electric and we’re delighted to have worked with the racecourse to secure free tickets for all of our Club Awards guests in our year of festivities."

• To enter the Awards, turn to page 12.

14 CLUB MIRROR

JOIN US FOR THE CLUB EVENT OF THE YEAR The Club Awards Gala Dinner is now in its 27th year, well known for providing the perfect informative – and fun – way to network with suppliers and fellow clubs.

Come and join us for a night of celebration and fun. Open to all clubs, this is the must-attend event of the year.

Complete the form below, or email us on caroline@clubmirror.com

TICKET BOOKING FORM 2 0 1 8

29 November, 2018, Doncaster Racecourse

2 0 1 8

• Beer Festival – 5pm

NAME: ________________________________________________________

• Complimentary drinks reception – 6pm

POSITION IN CLUB: ___________________________________________

• Three-course gala dinner – 7pm

CLUB NAME AND ADDRESS: ____________________________________

• Entertainment with celebrity host • After dinner entertainment • Complimentary ticket to Doncaster Racecourse the following day for each guest

______________________________________________________________ ______________________________________________________________ CONTACT TELEPHONE NUMBER: _____________________________

Please note: Any clubs which go through to the finals will be offered two FREE tickets and the cost of these tickets will be refunded to the club.

n I would like _______ (STATE NUMBER) tickets @ £55 + VAT

n I would like ________ (STATE NUMBER) table/s for 10 @ £525 + (Total inc VAT: £66).

n I will/will not take up my free tickets for racing on 30 November.

VAT (Total inc VAT: £630).

(One ticket per Awards/Gala Dinner guest.)

EMAIL ADDRESS: _______________________________________________ SEND COMPLETED FORM TO CLUB MIRROR: BOOK ONLINE: www.awards.clubmirror.com or use this QR code

BY EMAIL: info@clubmirror.com

BY POST: Club Awards, Gainsborough House, 59-60 Thames Street, Windsor SL4 1TX

BY FAX: 01753 272021 OR CALL: 01753 272022

CLUB MIRROR 15

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CLUB MIRROR – 50TH CELEBRATIONS

Join in the celebrations With Club Mirror’s 50th anniversary celebrations well underway, here’s a quick look at what we’re up to.

From rock and racedays to trips and tours, it’s a veritable birthday feast. Care to join us?

or’s r r i M b u l C Invitation to ns o i t a r b e l e c ay 50th Birthd ror

JOIN IN THE CELEBRATIONS – HERE’S HOW To join in any of these celebrations just email us on infor@clubmirror.com with the subject line Birthday Celebrations.

And if your club has any reasons to be cheerful related to the figure 50 – 50th member, 50 years of service, 50th beer festival – then drop us a line to the same email address.

18 CLUB MIRROR

lub Mir C in jo o t d e ially invit number a f o You are cord e n o t a sociations s A b lu C d n a o celebrate t n io t p e c e r s of drink y Year. r a s r e iv n n A s 50th Club Mirror’ ommons C f o e s u o H Venue – art casual m S – e d o c s Dres us

Dates – Vario

R.S.V.P joining us in t s e r e t in r u To express yo ror.com ir m b lu c @ e n aroli please email c 3 272022 5 7 1 0 n o m a or call the te

Get ready to rock Bloodstock 2018 is set to rock Catton Park, Derbyshire loud and proud on 9 – 12 August. Over 100 established international rock and metal acts are lined up for four days of Hobgoblinstyle mischief and mayhem with unsigned bands ready to take to Hobgoblin’s New Blood Stage .

Ready to party? We have two tickets worth £125 each to give away to the first Monsters of Rock to email us on info@clubmirror.com with the subject line – Ready to Rock • For a flavour of the event visit You Tube https://youtu.be/TCNT4Kpihzc

When and where?

Thursday, 14 Jun 2018.

Doors open 7.30pm for 8pm start.

Tickets: £7 (discounted from £14 full price) * Photos courtesy of TripAdvisor.

A wheely great day Fancy joining a Foodservice Industry Race Day on Thursday 13 September, 2018, at Daytona Milton Keynes? The fun fundraising event is being held in support of Hospitality Action, the hospitality industry benevolent organisation which offers vital assistance to all who work, or have worked, within hospitality in the UK and who find themselves in crisis.

Cheer up – it could be worse There’s nothing like watching the drama unfold in Les Miserables to make you realise it’s not all bad. And to put an even bigger smile on your face, we’re offering 20 readers half price tickets on Tuesday, 7 August in the West End show’s Upper Circle. Tickets - £18.00 (good head for heights required!). The venue: Queen’s Theatre, Shaftesbury Avenue, London, WTV 8BA. Just email info@clubmirror.com

The cost for signing up a team of four is £750 (plus VAT), and there is no limit to the number of teams you can enter. This fee includes equipment hire, breakfast and lunch. And don’t worry if your name’s not Lewis Hamilton - the day is suitable for both experienced drivers and newcomers.

The day begins with breakfast, followed by a full briefing from circuit staff (including all safety equipment). Then it’s practice laps to set the grid positions and then the main event - the team endurance race. So what are you waiting for?

Time to burn some rubber! Interested? Yep, it’s info@clubmirror.com.

CLUB MIRROR 19

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CLUB MIRROR – 50TH BIRTHDAY

Spirit of the ’60s Club Mirror may be alive and well at 50. But how many of the brands we were writing about back in the day are still with us? Matt Eley reveals how a spirited approach has kept iconic brands firmly where they should be – at the club bar.

W

hen Club Mirror first hit the presses the world was at a pivotal point. The Vietnam War was in the early stages, the Civil Rights movement in America had been dealt a huge blow with the assassination of Dr Martin Luther King, while the Beatles and the Stones continued to provide the soundtrack to global events.

Back home, England were the world champions at football and George Best had inspired Manchester United to follow in Celtic’s footsteps by winning the European Cup – the first clubs from these shores to do so.

There was then, as there is now, plenty of reason for going down to the club for a drink. In some instances the brands that clubs stocked have long been consigned to the dustbin of history, along with food in jelly and smoking on aeroplanes.

However, some have evolved to stand the test of time and still have a place in our hearts and on our bars. Here are some of the spirit brands that have been around for as long as – if not longer – than Club Mirror and how they have moved with the times.

yet to secure such a stranglehold, even though it was actually first developed in Russia more than 100 years earlier in 1864.

Early editions of Club Mirror feature adverts for brands such as Cossack and Vladivar. Smirnoff first appeared a year later as this mysterious category began to emerge from behind the Iron Curtain to gradually secure its seemingly unmovable position on our back bars.

Over the years the bottle shape and label design have been tinkered with but the most significant recent change came three years ago when the famous red shield was ditched. The aim was to make the brand look more premium and modern while maintaining a design that reflected its traditions.

At the time, brand owner Diageo’s Julie Brahman said: “The new design was borne from a desire to reflect some of our 151-year history, while also wanting to nod to the contemporary spirit of our drinkers.”

Vodka Think vodka now and the category is dominated by Smirnoff. In fact, Smirnoff Red remains the biggest selling spirit across both clubs and the wider ontrade. Just have a look at Club Mirror’s annual Brands Report – number 1 since the Report (with CGA Stratgey) began 10 years ago. But back in 1968 it had

Smirnoff ads as they've appeared over the years in Club Mirror from the iconic ‘...until I discovered Smirnoff’ to the more recent inclusivity focus.

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One of the keys to Smirnoff’s ability to stay on top has been to simultaneously evolve and remain a classic. Brand extensions such as Smirnoff Ice took centre stage in the 1990s while in more recent years we have seen the emergence of Smirnoff Flavours and Smirnoff Cider. Recent campaigns have focussed on inclusivity.

This has enabled the brand to tap into the growing cocktails and fruit cider markets whilst cementing its position as the go to vodka.

Gin Unlike the vodka market, which is generally dominated by a few big players, gin has taken a different route in recent years.

Inspired by the craft beer movement and helped by changes in legislation, the number of spirits distilleries in the UK has doubled to more than 300 in the last five years, according to the Wine & Spirit Trade Association. Much of this is down to the gin boom,

Like so many successful brands, Gordon’s, Captain Morgan, Johnnie Walker and Haig have stood the test of time through brand investment and brand extensions. particularly in England.

There are around 100 different gin brands fighting for space on UK bars. How many of those will still be around in 50 years’ time?

When you look at it like that, it’s impressive that a gin that first appeared in Club Mirror in 1969 was then – and remains – the market leader. Gordon’s was joined in early editions by Booth’s and Beefeater gin, both of which are still around today.

Gordon’s, however, has proved to be the biggest success story. It is the third best-selling spirit in UK clubs and is the only gin to feature in the top 10 spirits in our 2018 Brands Report (May issue).

Things were not always so rosy though. Gin sales declined steeply throughout the 1990s leading to Gordon’s making radical changes. First the ABV was dropped to 37.5 per cent to bring it in line with other spirits, and then in 2002 to address what it recognised as an ‘image problem’ £15m was invested in a bottle redesign and marketing campaign.

Gone is its dusty image and instead we now have variants such as Crisp Cucumber and Elderflower.

Most recently it introduced a pink gin.

Advertising has seen Gordon’s assert itself as a contemporary brand by linking with the likes of Gordan Ramsey, Philip Glenister and Emilia Fox in recent years. In fact, some of the campaigns hint back at the playfulness that actually helped establish Gordon’s all those years ago, albeit with an added contemporary twist.

Rum Rum has also had its fair share of brands that have stuck around since 1968, the likes of Bacardi, Captain Morgan and Lamb’s Navy Rum staying the course.

Bacardi remains the must-stock white rum with its sales figures helped in recent years by the rise of cocktails and specifically the mojito. Recent campaigns have focussed on its history and this year it returns to TV in a campaign based around freedom of expression, tapping into contemporary platforms and music performers to connect with younger audiences.

Captain Morgan has, to an extent, returned to the ‘Yo-Ho-Ho’ pirate imagery that accompanied adverts in Club Mirror in the late 1960s. Morgan’s Spiced

became Captain Morgan’s Spiced in 2011 with the Captain front and centre of several multi-millionpound advertising campaigns ever since. In fact, Morgan ranked top of the rum charts in our Brands Report with the ever popular Bacardi White rum, in at number two slot.

It’s been an interesting battle of the rums in fact, with Bacardi making a move into the dark rum market and Captain Morgan launching a white rum of its own. As it stands, both retain greater strength in the category they are more recognisably associated with.

It will be interesting to see how such big brands respond over the next few year,s with rum expected to follow a similar trajectory to the one being enjoyed by gin.

Whisky The early editions of Club Mirror saw adverts for the likes of Haig (‘don’t be vague’), Long John whisky, Red Hackle Scotch, Teacher’s and Johnnie Walker, again showing that the long game is filled with success and not quite so successful stories.

Teacher’s itself is a good example of the up and down nature of the category. It was launched in the 1860s and enjoyed great initial success as distilleries opened and markets at home and abroad flourished.

This all changed with the temperance movement and prohibition and the industry shrunk from 150 Scotch distilleries to just 15.

Things changed again and by 1972 Teacher’s was selling 1 million cases a year and had become the second best-selling blend in the UK. It is still a top 20 Scotch brand but is some way behind the likes of the Famous Grouse and Bell’s (two of the four best-selling spirits in clubland).

You can’t really look back over the last 50 years of whisky and ignore a certain American import. The myths and monochrome surrounding Jack Daniel’s makes it feel as if it has been with us from way before 1968. In truth it was only really being discovered by Brits in the States around that time and didn’t have much of an impact on our market until the 1970s and 1980s.

It is now of course one of the most recognised spirits brands in the world and a top 10 spirit in UK clubs, reaching the number nine slot in Club Mirror’s Brands Report. Its story is a great example of how brands have stayed the course: get the product right, expand, tinker with the ABV, create campaigns and brand stories that resonate with customers and carefully evolve with product extensions to engage a new audience of drinkers.

Which makes the recipe for long-term success sound far easier than it is.

One thing that the likes of JD, the rums and Smirnoff have in common is that they will often appear over the bar with a certain soft drink that has been around for longer even that Club Mirror’s 50 glorious years. But that’s another story.

CLUB MIRROR 21

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Changing lives...

Wooden Spoon is a registered charity in England and Wales (Reg No: 326691) and in Scotland (Reg No: SC039247)

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RUGBY TONIGHT – AUDIENCE TAKEOVER

Part of the audience gets ready for the start of the show

Rugby Tonight welcomes our readers Club Mirror and sister title Club Rugby held our third ‘audience takeover’ of BT Sport’s popular midweek magazine show, Rugby Tonight in April with a huge turnout of teams from all over the country, including Cheltenham RFC, Dagenham RFC, Dartford RFC, Old Emanuel RFC and Winslow RUFC.

T

here was a suitably ‘end of term’ atmosphere for our third audience takeover of BT Sport’s Rugby Tonight in April with over 160 readers taking part in the penultimate show of the season.

As the readers arrived at the BT Sport studios in Stratford, London, they were invited into the green room to have a few drinks, a bite to eat and enjoy some rugby chat ahead of the live broadcast which was to go on air at its usual time of 8pm.

It was certainly a grand turnout with members of Blackheath RFC, Cheltenham RFC, Dagenham RFC, Dartford RFC, Harlow RFC, the Honorary Artillery Company RFC, Old Emanuel RFC, Sandal RFC, Westcombe Park RFC, Winslow RUFC Uxbridge RFC, as well as a contingent of members of the Wooden Spoon Society, the famous rugby charity.

The main focus of that week’s show was on the Aviva Premiership semi-finals – Saracens v Wasps and Exeter Chiefs v Newcastle Falcons – so there

was plenty to talk about before heading into the studios.

It was certainly a busy night at BT Sport HQ with the UEFA Europa League Final between Atletico Madrid and Marseille also being broadcast on BT Sport with the presentation team based in the next-door studio to Rugby Tonight.

With excitement levels rising as broadcast time approached, our audience were given a briefing by the production team and then ushered into the main studio for a rehearsal.

Sara Elgan-Easterby was in the hot seat as the main presenter for the night, ably assisted by Austin Healey and Ben Kay, while the studio guest was former South Africa and Saracens second row Alistair Hargreaves who skippered his team to the Aviva Premiership title in the 2014/15 season.

As always, the show’s tone struck a neat balance between detailed analysis of recent events and upcoming games with humorous rugby banter with the magnificently bewhiskered Hargreaves at

one point engaging in a ‘beard off’ with several members of the audience to see which of them had the most impressive facial hair.

Unsurprisingly, the former Saracens man was declared the winner despite some great challengers in the crowd.

He also offered some fascinating insights into the winning culture which has been created at Saracens and reminisced about leading the club to glory at the tailend of his playing career.

There was further chat on the other side of the studio in the ‘Ruck ‘n’ Maul bar with audience members asked for their opinions on the weekend’s matches.

As is customary, the programme concluded with Austin Healey running a demonstration move in the studio with the help of two teams.

It was another great episode of this must-watch show and we have already agreed further audience takeovers of Rugby Tonight when the domestic season resumes in September.

CLUB MIRROR 23

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RUGBY TONIGHT â&#x20AC;&#x201C; AUDIENCE TAKEOVER

24 CLUB MIRROR

Austin Healey is watched closely by members of Old Emanuel RFC

Former Saracens skipper Ali Hargreaves discusses the big issues with Austin Healey and Ben Kay

CLUB MIRROR 25

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RUGBY TONIGHT â&#x20AC;&#x201C; AUDIENCE TAKEOVER The Harlow RUFC contingent pose for a picture in the Rugby Tonight studios

Former Saracens captain Ali Hargreaves takes a time out with the Club Mirror and Club Rugby team.

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BEER FESTIVALS

Hop to it With a value put at £1.7 billion last year, the cask sector has increased by 6.3% in the last five years. It’s hardly a surprise then that beer festivals are now regular fixtures in many club calendars.

TOP TIPS 1. Check legal requirements Contact the local licensing officer and arrange alternative alcohol and music licenses where applicable.

2. Decide on the date Try to tie in with other suitable dates e.g. bank holidays, sporting events, local carnivals or national holidays. If it’s inside how will this impact on your existing trade? If outside will it rain and get muddy? Think of electrical supplies, lighting, tents, noise, and security.

3. Book your equipment in plenty of time 4. Choose your beers Ask your locals for their favourites and try to get as wide a range as possible. This is your chance to educate people.

5. Offer food Keep it simple or go wild, either way this adds to profit and is an additional draw.

6. Involve everyone – not just ale fans Cater for all tastes, soft drinks and snacks for the kids, wine and lager for non-beer lovers.

7. Arrange a competition Have a vote on the beer of the festival. It’s fun and gives people a sense of ownership.

8. Offer free taster sessions This encourages sales; non-beer drinkers will try before they buy. Have some tasting notes; ask people to add their own.

9. Advertise your event Get hold of the local paper; this is a newsworthy event! Ask a taxi firm to sponsor it and offer cheap lifts home. Posters, word of mouth, web site announcements, any way you can think of – get the whole community involved and create a real buzz.

10. Enjoy the event This is a great chance to increase sales and show off to the neighbourhood. Get it right and you will be the toast of the town. Next year could be bigger and better.

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L • • • • • • • • • •

ike any event, beer festivals demand careful organisation and planning is essential.

Items to be considered include: Date – what month? Are you prepared for all weather conditions?

How long should the beer festival last?

Do you need any special licence?

How large is the event – how many beers? How many people are expected?

Who is your target market? Are you attracting families etc?

What equipment do you need for dispense and cooling?

Do you need to provide any catering and entertainment?

What are your staff requirements?

Set up an action plan with deadlines.

Budget for sales and costs.

How many beers are you going to put on sale?

The number of beers you plan to put on is crucial given that any unsold beers will be costly. Eight beers mean you have to sell 576 pints. At two

pints per person, that means you need to cater for over 200 people over the duration of the festival.

Can you accommodate them?

Enlist the support of members in promoting the festival to guests. Inform your local paper and CAMRA branch of the activity. This will encourage local interest – a useful tool if you’re recruiting for new members.

Where possible, sell tickets in advance. If an entry fee isn’t appropriate (or possible, due to club rules) look at a discounted redemption price per pint. Ask members which beers they would like to be included.

Your suppliers will be an important part of your success. Having your beers stillaged correctly is vital, and most importantly in the summer, serving the beers cool at between 11°C and 13°C (i.e. cellar temperature) is a must.

Invite local brewers to host ‘slots’ where they can present their own beers, explain their provenance and do tutored tastings.

Food available?

On the day, ensure staff are well briefed with the

Great British Beer Festival The Great British Beer Festival (GBBF) hosts more than 50,000 people each year. With some 900 real ales, ciders, perries, fine wines and gins available, CAMRA offers the following advice on making the most of your visit. Enjoy!

Pick up your beer glass You can choose between a full, half or third pint glass depending on how much you’d like to sample.

Glasses are available for a £3 deposit, but feel free to keep your glass as a souvenir of this year’s festival!

Don’t forget – you can ask bar staff to give your glass a quick rinse in between tastings.

Find yourself a beer (and other amenities) in the hall Throughout Olympia, you will find so many beers on offer that it may be difficult to know where to start.

It’s a good idea to start with a tour of the Grand Hall. You will find a range of brewery bars in the centre of the hall to visit. Each brewery bar gives you the chance to sample a range of beers from a single brewery and many of the breweries will have beer specially made available for the event.

Past the brewery bars, you will find a row of street food stalls ready to serve, which is then followed by the American Cask Bar (B8) and the USA & New World Bottle Bar (B9), along with some traditional UK real ales. Also in this area you will find wine and gin offerings for those looking for a break from beer.

At the far end of the hall is the stage where most of the entertainment takes place. After making a loop of the Grand Hall, visit the adjacent hall to find German, Czech, Belgian and Dutch beers, all brewed in their own national styles. Additional seating can be found here, along with more food, cider and perry.

Stay hydrated As the festival can get quite busy and takes place during the height of summer, it’s important to stay hydrated.

If you need a complimentary glass of water at any time just ask the bar staff who will be happy to help. information on all the beers and run a beer competition to involve members. Although you are focusing on beer, ensure there’s plenty of food available; beer creates a good appetite and another opportunity to sell.

After the event, have a review meeting. Did you achieve what you set out to do? Have you made the profit you envisaged? What could you do better next time? Canvas the opinion of your members.

You can bet they’ll offer their honest opinions!

Don your hat If you’re attending the festival on Thursday 9th August make sure to wear your silliest and craziest drinking hat for GBBF Hat Day. Opening times and tickets • 7th August – 12 noon-5 pm (Trade Session) • 7th August – 5pm-10:30 pm (Public Session) • 8th August – 12 noon-10:30 pm • 9th August – 12 noon-10:30 pm • 10th August – 12 noon-10:30 pm • 11th August – 11am-7:00 pm Last Admission: half an hour before close. No pass-outs will be allowed back in after this time.

Entry Tickets – Advance • Single Day (non-member): £11.00/Single Day (member): £9.00 • Season (non-member): £29.00/Season (member): £24.00 • VIP Package: £39 (includes fast-track entry, festival guide, souvenir glass, £15 worth of beer tokens, exclusive seating area, opportunity to ‘meet the brewer’ Entry Tickets – On the door • Single Day (non-member): £14.00/Single Day (member): £11.00

Visit www.gbbf.org.uk for more details and to book your tickets.

CLUB MIRROR 29

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DRINKS REPORT – SOFT DRINKS

Britvic Soft Drinks Review In 2017 there were many areas of growth in the eating and drinking out market and solid results were achieved by the foodservice and licensed channel, according to the annual Britvic Soft Drinks Review.

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n 2017, soft drinks accounted for value sales of £6.9bn. The year ended with fairly flat performance, with volume growing marginally at +0.5% ahead of value which dipped to -0.4%.

WATER Water has long been heralded as a success story in soft drinks and is now the largest volume segment in the category growing at +6.1%.

In 2017 significant innovation was witnessed, with leading brands seeking to build on the benefits of hydration, with products bringing excitement or functionality to plain water. The flavoured water segment was invigorated by many exciting new entrants.

In addition, a new segment emerged for consumers to experience 100% naturally infused sparkling water products. While this segment is new in the UK, its potential is huge with global sales doubling in the last four years.

No alcohol – no problem With the growing number of people abstaining from or reducing their alcohol intake, 2017 was a transformational year with low and no alcohol sales growing +20.1% to £35m. The soft drinks industry aimed to seize this opportunity by increasing range and visibility of great tasting, sophisticated adult drinks.

Super premium beverages, termed ‘zeroproof’,

were developed to mimic the positive cues of the alcohol without any compromise. These products will play an increasingly important role for premium outlets who want to create a high-end range to drive distinctiveness. Ensuring these products are visible, endorsed by staff and activated as appealing alternatives to alcohol will deliver premium growth.

Paying a premium Consumers expectations for healthier, more convenient and more experiential solutions have presented an opportunity for operators to differentiate and add value.

At a total market level, value and volume sales of soft drinks grew at similar rates, but this trend masked the fact that the soft drinks category took steps to deliver the premium opportunity, developing ranges through premium NPD accounting for 43% of all launches, up from 30% in 2016.

In the licensed sector, premium soft drinks were a key growth driver up +32%. But more opportunity still exists, as premium share is still low at 7% versus spirits 30% & beer 43%.

Sustainable soft drinks The wider environmental impact of the packaged food and drink industry was increasingly in the spotlight. With global recycling rates currently low and

litter a growing concern, the increasing consumption of single use plastic and its end of life impact on the environment has rightly been called in to question.

The soft drinks industry has a role to play in minimising the impact of its activities on the environment. It must work hard to understand the causes of plastic waste, educate the consumers to recycle wherever possible and drive innovative packaging solutions which reduce the use of less sustainable materials.

Future soft drinks opportunities In 2017, the soft drinks industry has demonstrated its ability to evolve within a dynamic environment and deliver strong performance. While the category has performed well, Britvic believe there is even greater potential for the future to inspire the entire industry to think differently.

Consumer perception In 2017, people were conscious of what they were consuming. Sales of products that supported a healthier lifestyle increased including diet and fitness books, smart watches and fitness trackers to name a few.

Rise of low and no sugar With the announcement of the soft drinks industry

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DRINKS REPORT – SOFT DRINKS levy in 2016, drinks manufacturers accelerated healthier product innovation.

Whilst younger consumers are the most health aware generation, adults also grew increasingly concerned about sugar, for themselves and their children. As a consequence, no and low sugar soft drinks grew +£104m in value sales. Taste is still the leading factor when choosing a soft drink therefore healthier choice should be combined with taste. This can be seen in the no sugar, full flavour cola market growing at 57%. Pepsi Max led the charge with its clear ‘Max Taste, No Sugar‘ campaign and Coke Zero following, adding a combined £63m to the channel.

No alcohol = no problem Alcohol consumption became a more considered purchase in out-of-home occasions. One in three consumers moderated their alcohol intake, with one in five claiming to be teetotal (increasing to one in four in the under 25s). Soft drinks were the most popular choice for those moderating their alcohol intake4, and there was an appropriate increase in the number of adult soft drinks stocked and a greater share of space provided in the fridge.

Hydration on a high Water continued to perform well. As consumers sought better ways to hydrate they increasingly looked for healthy and tasty solutions. As a result, flavoured water grew, with a shift towards lower sugar and more natural flavour enhancers. A high number of new product launches were seen in this segment.

Influences and opportunities for 2018 Low and no sugar drinks are in high growth, however 70% of total soft drinks sales in 2017 are from full sugar drinks. With increasing government focus on healthy balance initiatives and with two in three drink-led businesses stating they will take action as a result of the soft drinks industry levy, there is a clear opportunity for the channel to accelerate the share mix towards low and no sugar drinks in 2018.

Staff should be briefed on low and no sugar drinks ranges and product health facts published on menus.

The focus, however, must be on moving the dial without compromising on taste and choice, delivering hydration in new, exciting and tasty ways.

Finally, the trend towards alcohol moderation presents the perfect opportunity for soft drinks to offer new interesting flavours and serves that enhance the occasion, capturing potential lost alcohol serves.

The over 35s are valuable consumers, spending more on soft drinks per trip. However they currently drink less than their younger counterparts, equating to an estimated 134m occasions per year. There is an opportunity to cater better for their needs to drive more drinks sales and value from this age group.

CREATED FOR KIDS As children grow up, so do their soft drinks needs and one size does not fit all. There are a variety of different occasions to meet, from getting active, to complementing food, or just having fun with friends.

However only 6% of what kids drank out-of-home in 2017 was from specific kids soft drink brands.

34 CLUB MIRROR

THE ADULT SECTOR The over 35’s are valuable consumers, spending more on soft drinks per trip. However they currently drink less than their younger counterparts, equating to an estimated 134m occasions per year.

There is an opportunity to cater better for their needs to drive more drinks sales and value from this age group.

Continued rise of craft Over half of all adults find ‘natural’ and ‘real’ attributes the most appealing factors when choosing a drink. Manufacturers step changed presence in the market by offering choice of crafted drinks with a grown-up twist, Franklin and Son being a great example reaching £8.9m in 2017.

Taking soft drinks to new heights As adults looked to moderate alcohol choices, the zero proof category became more prominent, delivering a credible non-alcoholic flavour, experience and price point on par with alcohol.

Innovation from brands designed to target the discerning adult palette, such as Monte Rosso from Wisehead and Seedlip demonstrated how soft drinks can raise the bar, offering distinguished ingredients, taste and serve.

Energy enters a new era Energy remains an important soft drinks category, but it needs to respond to the changing consumer needs for sustained, natural energy. Negative perceptions around caffeine and sugar content and headlines around operators taking steps to age-limit the sale of traditional energy drinks, has resulted in a decline in energy sales in 2017. The opportunity is for suppliers to innovate and brands to communicate products that deliver against the growing demand for sustained, more natural energy. Brands such as Purdey’s Multivitamin Energy Drink took the opportunity to capitalise on this emerging trend.

Influences and opportunities for 2018 Research shows that a wider range of soft drinks aimed at adults would be welcomed by over two thirds of guests in restaurants, pubs and bars. By creating crafted, multisensorial drinks, the category can deliver greater relevance and value in line with other drinks categories.

As full sugar stimulants come under further challenges in 2018, consumers opting for healthier solutions is foreseen. The mix is likely to shift to lower sugar, more natural energiser drinks, that are more permissible and sophisticated, offering a longer term sustained, cleaner energy boost. school, choice for kids is a necessity. Operators need to inject new excitement into the offer, the serve, and provide interactive solutions to appeal to kids, whilst also delivering healthier options to allow parents to say yes, on more occasions.

Consumers expectations for healthier, more convenient and more experiential solutions have presented an opportunity for operators to differentiate and add value.

Operators who tailored products and range to provide kids with choice, format, flavour and healthy balance achieved success with this important group.

Childhood obesity was amongst the leading health concerns in the UK putting pressure on parents to make the right choices. Whilstparents were more likely to say yes to a treat when out-of-home, making it easier for them to do so is key. Low and no sugar were the most important factors for parents when choosing a soft drink and growth was delivered by products that were school compliant.

Influences and opportunities in 2018 The right offer of soft drinks for the right outlet type and all age ranges will continue to be important to build on the kids opportunity in 2018. Whether having a meal out, keeping active, socialising, or at

THE OUTLOOK 2018 looks bright with two thirds of industry business leaders remaining optimistic for the coming year. Total value is expected to reach £89.2bn in 2018, growing +1.5%. This is at a slightly slowed rate to that seen in 2017 as the economic headwinds persist, however market analysts predict economic stabilisation and a return to accelerated growth in 2019.

Ability to adapt to the rapidly changing channel landscape, offering value for money, convenience and quality experience with trusted brands will be essential to deliver the forecast growth. As manufacturers and operators plan for the future, consideration should also be given to the broader, evolving influences around technology and sustainability, and how these can be woven into the offer.

Within soft drinks, there is plenty of headroom to better meet the changing and evolving occasions and needs as adults and kids continue to ‘Drink Differently’. This year’s soft drinks industry levy provides a point in time to transform the category. With a coordinated effort to harness the favourable trends, focusing on the key category growth drivers, soft drinks will be well placed to unlock and accelerate volume growth success in 2018 and beyond.

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FOOD FOCUS

Summer food and drink trends Mintel’s food and drink analysts predict the global trends that clubs can expect to see this summer. So what’s hot and what’s not?

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sing analysis of new products hitting store shelves around the world, and observing the latest insights into consumer behaviour Mintel’s research has identified some key trends which are likely to impact on club food offerings.

At the barbie Barbecue season is in full swing and its popularity remains unabashed. But while some consider steak and sausage more traditional grilling favourites, with veganism on the rise many consumers are grilling up new and innovative options.

Although barbecue selection has become more diverse with the addition of fish and cheese in the recent years, vegan barbecues might not have been a consideration for a meat-eater – until now.

The selection, taste and quality of vegan products in the sector are reaching new heights this year. One example is UK retailer Sainsbury’s, which launched seven new plant-based products in early 2018, including BBQ pulled jackfruit, mushroom mince and cauliflower burgers.

Flavour-bursting new varieties made from innovative ingredients like Indian jackfruit, which due to its texture and flavour is becoming an increasingly popular meat substitute, wlll be the star of the barbecue this summer.

With an increase in flavourful and speciality vegan products, such as black bean chipotle, quinoa crunch

southwest or Asian spiced burgers, expect to see plenty of well-seasoned and savoury options that just might tempt the flexitarian away from their sausages.

This trend is proving particularly popular in Europe. Various concerns have led to a majority of Germans and Poles, known for their meat-heavy diets, to make a point of regularly having meat-free days. Six out of 10 (57%) Germans and over half (55%) of Poles regularly have meat-free days. And the story looks similar in other parts of the world. In the US, 33% of consumers plan to buy more plant-based food products in the next year, rising to 37% of Millennials.

Ice cream – a hot topic Perhaps the biggest news story in the American ice cream industry last year was the success of Halo Top. The low-sugar, lowcalorie, added-protein ice cream outsold giants like Unilever and Nestlé Dreyers to become the best-selling ice cream in the US in July 2017. It prominently communicates the calorie count on the tub, a distinctly transparent approach which consumers have welcomed. The brand has found success by conveying a diet-friendly image in a category which pivots around indulgence.

This summer, then, expect to see healthy ice creams spill over into Europe, where demand is already strong (over two-thirds of consumers in key markets say that the calorie content of ice cream

“

Walkers Max Strong range bears the slogan ‘perfect with beer’ in large letters on its packaging. Bold and intense crisps will be the perfect match for any World Cup viewing party this summer.

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should be clearly stated on pack). Likewise, low sugar ranks amongst the highest factors of attributes which would encourage increased usage of ice cream in Europe.

Ice cream brands which claim to offer health benefits have historically been hard to find in Europe. It has traditionally been challenging and even contradictory to simultaneously convey both a healthy and indulgent appeal. However, the repercussions of Halo Top’s success will, undoubtedly, change this. As consumers look to balance their diets with an occasional treat and a boost to their mood, more ice cream brands will emerge which aim to replicate Halo Top’s combination of flavour, texture and treat appeal alongside a distinct nutritional health benefit.

Strong flavours for snacking When it comes to snacking, this summer will see strong flavours and textures that are specifically designed to go with alcohol that, no doubt, will be

38 CLUB MIRROR

With veganism on the rise, many consumers are grilling up new and innovative options.

popular during events such as the FIFA World Cup and barbecues. Indeed, for many consumers, flavour seems to be among the most important important factor when choosing a snack, far more prominent than health concerns. Four in 10 (38%) urban Chinese snackers would buy a new salty snack if it offers a unique flavour, 50% of Brazilian snackers agree that unusual/exotic flavours of salty snacks are appealing and 36% of US consumers say they would buy more crisps if there are new flavours to try.

Snack brand launches that aim to satisfy with intense flavour and texture include the Pringles Loud range, launched in 2017 in the US, and the Walkers Max Strong range, launched in the UK in early 2018.

(The term ‘loud’ is intended to convey the bold texture and flavours of the Pringles and the word ’strong’ alludes to the ridged texture or intense spicy flavours of the Walkers range.) These strong textures and flavours hold up particularly well with beer and other alcohol.

In fact Walkers UK’s Max Strong was developed with ‘flavour experts to perfectly match Walkers Max Strong with different types of beer’. With a ‘Perfect with beer’ strapline emblazoned on the front of pack, the message couldn’t be clearer about the ideal eating occasion for these crisps. Bold and intense crisps, then, will be the perfect match for any World Cup viewing party this summer.

Low sugar for soft drinks Amid government regulations such as the UK sugar tax, consumers are getting wary of old favourites.

For example, 76% of Australian adults agree that food and drink companies should make it easier to understand how much sugar is in their products and 75% of German consumers of carbonated soft drinks (CSDs) agree that manufacturers should do more to reduce the sugar in their products.

Brands are stepping up to fill this need in some unexpected ways. A recent trend, which is bringing

naturalness and flavour to the soft drink market, presenting alternatives to sugar and artificial ingredients, are boldly flavoured sparkling waters. A prominent example of this is LaCroix, which has become a sensation in the US over the last few years for its naturally and creatively flavoured sparkling water, using natural essential oils from fruit to deliver a natural flavour without sugar or sweeteners.

This desire for unsweetened options is driving this trend toward more and more creative sparkling waters, along with consumer demand for more exotic flavours and unusual ingredients. Products such as spirulina-flavoured, naturally blue, sparkling water are being launched across Europe and sparkling water infused with green coffee extract, caffeine from coffee cherries and coconut juice have entered the market in Japan. So this summer, expect to see less lemonade and more truly original mineral waters with natural flavours far beyond lemon or cucumber.

CLUB MIRROR 39

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BUILDING THE BUSINESS – AL FRESCO DINING

Thegreatoutdoors With umbrella systems, outdoor lighting and heating now readily available, al fresco dining is achievable 24/7, 365 days a year. Top tips and recipes for thrill-with-the-grill action – whatever the weather!

I

n the summer months the UK’s obsession with al fresco dining comes to the fore, and all eyes turn inevitably to the ubiquitous barbecue. But the challenge for clubs is to ensure that members and guests join the festivities at the club, rather than lighting the barbie at home. And with over 10 million people hosting barbecues last year, the home represents serious competition. So how do you ensure that the club barbecue is the one they all talk about?

Making some noise Letting members know that you’ll be twirling the tongs come rain or shine is a good starting point.

Umbrella systems have reached such a level of sophistication now that not only can they protect against both rain and sun in equal measures (optimistically a beating sun) but they can include heating, lighting, fibre optics, speakers and graphics to ensure that every activity, from barbecues to weddings, can be held outdoors in comfort.

Look for umbrellas which are resistant to dirt, and if the club is in an area used to severe weather warnings, make sure you look for the most durable options.

Patio heaters too have proved a boon for outdoor diners, and are now available as free standing, table top variants or even wall mounted.

As a rule of thumb, a full size free standing patio heater (just under 8 foot) will cast enough heat to warm an area six metres in diameter. Put into practical terms, that’s around four to five tables. Where space is at a premium, table top heaters might be the answer.

Terrace screens are another consideration – particularly for clubs whose sun trap is also a wind

tunnel. Screens can be tailor-made and installed, with an option of colours and designs. The club logo can also be included.

Outdoor dining – the barbecue From hot dogs and burger to ribs and steaks, keeping the barbecue menu short will help club cooks focus on producing fewer things better. It will also minimise wastage. Time and inclination permitting, of course, you can add any amount of interesting accompaniments, such as colourful salads, curly fries and roast potatoes, all of which can be prepared in a conventional kitchen.

Aim for high quality cuts of meat where possible – perhaps locally sourced. And remember to plan the menu around your equipment.

Keeping it safe Thoroughly cooked, safe food means that the temperature must be spot on. Light charcoal barbecues well in advance, and wait until the charcoal is glowing red with a grey, ‘powdery’ surface. For another check on the cooking temperature, hold your hand about six inches from its surface. If you can keep it there for over five or six minutes the barbecue isn’t ready for grilling, while at four/five minutes it’s reasonably hot, three minutes reasonably hot and two minutes the temperature is very hot.

Flaming good show If you want to add a little drama to the event, you can increase the smoke level by throwing wet wood

chips on charcoal barbecues. Grill-lines add a professional touch. Place meat across the grill bars at the highest heat possible, and then turn it (same side) at right-angles – lengthwise to the grill bars – for the ‘cross hatch’ effect. Repeat on the other side.

Return to normal cooking heat once the effect has been achieved.

Maximum flavour Marinating meats pre cooking will infuse flavour throughout the food while also helping to retain moisture when cooking, protecting the food from intense heat without slowing the cooking process. Food can be marinated overnight, or for a more immediate solution, place the marinade and meat, fish or poultry together in a plastic bag before sealing. Massage in the marinade for a few minutes and place in the coldest part of the fridge for around 30 minutes.

Meaty matters Cuts of meat: good cuts for barbecues include rib steaks, T-bone steaks, pork cutlets and entrecote, lamb chops and noisettes of lamb. If you plan to use marinades, it’s worth noting that white meat absorbs marinades quickly and cooks rapidly. For lamb, consider marinating a whole rack of lamb, and then cook it before slicing into cutlets.

Fish is another great ally of the barbecue. You can create colourful kebabs, alternating chunks of meaty, firm-fleshed fish such as salmon or monkfish.

Equally, you can cook them whole, in fillets or in large chunks.

CLUB MIRROR 41

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BUILDING THE BUSINESS – AL FRESCO DINING

Kebab corner PESTO MARINATED COD KEBABS WITH PANCETTA AND MUSHROOM Wafer-thin slices of pancetta wrapped around pesto marinated cod, create ‘skewable’ parcels which also help to protect the fish from drying out during cooking. Makes 10 large or 20 small kebabs.

KEEPING IT SAFE THE DOs AND DON’Ts The dos • Do wash your hands thoroughly before and after preparing food, particularly after touching raw meat/poultry/fish.

• Do ensure that frozen meat is completely defrosted before barbecuing so it cooks evenly.

• Do cook all food thoroughly. Cut open burgers, sausages and chicken to check that they have been cooked through.

• Do save cooking time by part-cooking poultry in the kitchen, keep it chilled, and then finish it off on the barbecue.

• Do ensure that the grill is lit immediately when using gas. If the grill fails to light initially, turn off the gas and leave for a few minutes before retrying.

• Do have a fire blanket/ water spray handy for charcoal barbecues.

• Do store gas canisters safely and according to manufacturers’ instructions.

• Do ensure the charcoal is cold and/or the gas securely turned off or is disconnected before leaving.

And the don’ts • Do not keep left over barbecued food for more than an hour in hot weather.

• Do not let children and animals anywhere near the barbecue.

• Do not use anything other than proper barbecue lighter fuel to light a charcoal barbecue. Never use petrol or other inflammable liquids; the flame can travel up the liquid and set fire to you.

• Do not allow raw and cooked meats/poultry/fish to come into contact (as with normal good kitchen practise). Keep vegetables and salads separate from the meats/poultry/fish.

• Do not position the barbecue near fences, hedges etc or on uneven ground.

• Do not part-cook food on the barbecue and finish off later.

42 CLUB MIRROR

Ingredients 2.5kg cod loin 3kg medium closed cup field mushrooms 1kg wafer thin slices of smoked pancetta For the pesto 250g freshly grated parmesan 250g pine nuts 750g basil leaves 10 cloves garlic (crushed) 450ml olive oil Pesto Blend the pesto ingredients together in a food processor.

1. Cut the cod into square chunks (approx. 3cm x 3cm). Mix and coat with the pesto.

2. Wipe mushrooms clean, remove stalks and fry mushrooms in a little olive oil/butter until al dente.

Set aside to cool.

3. Skewer the mushrooms and fish alternately, and wrap pancetta around each piece of cod.

4. Oil lightly before placing on the barbecue. Turn regularly. Kebabs are ready when the fish has just turned opaque in the middle.

Serving suggestions: serve on a bed of linguini tossed in olive oil with toasted pine nuts and a chiffonade of basil.

STICKY TURKEY KEBABS Deliciously different and quick to cook. Serves 8.

Ingredients 1kg/2lb 4oz diced turkey thighs 4tbsp tomato ketchup 2tbsp American or Dijon mustard 4tsp black treacle 2tbsp white wine vinegar 4tbsp sunflower oil 4 green peppers, deseeded and cut into chunks 2 red onions, peeled, cut into chunks and layers separated 1. Mix together the ketchup, mustard, treacle, vinegar and oil until smooth.

2. Thread turkey meat on to 8 skewers, alternating

with the chunks of pepper and onion. Lay kebabs side by side in shallow dish and spoon/brush the marinade over meat, turning the kebabs to cover both sides of the turkey.

3. Cover dish with cling film. Leave in cool place for 3-4 hours or until ready to cook.

4. Barbecue kebabs for 6-8 minutes – or until the turkey is cooked and the vegetables scorched at the edges – brushing any remaining marinade over turkey as it cooks.

MEDITERRANEAN VEGETABLE KEBABS Simple to make and serve, a tasty addition as a side dish or a vegetarian option. Makes 6 kebabs.

Ingredients 2 red, yellow and green pepper, deseeded and cut into large chunks 1 red onion, cut into large chunks Olive oil for basting 1. Thread peppers and onions alternately on to a wooden skewer.

2. Brush with olive oil and place on barbecue.

Burger bar TANGY BURGERS IN CIABATTA Serves 6.

Ingredients 1 tbsp oil 1 onion, finely chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 450g/1lb mince 6 sun dried tomatoes, drained and finely chopped 75g/3oz fresh white bread crumbs 6 ciabatta bread rolls Mixed salad leaves and tomato wedges to serve Sea salt and black pepper 1. Heat oil in large frying pan and fry the onion for a few minutes until softened. Transfer to a bowl, add herbs and stir well.

2. Add mince, sun dried tomatoes, breadcrumbs and seasoning. Mix well to form a soft mixture. Divide into six patties; chill until required.

3. Cook over barbecue (25 minutes) turning occasionally 4. Split ciabatta rolls and toast lightly. Fill rolls with salad and burger. Serve immediately.

SAUSAGE AND MASH BURGERS A new service style for a favourite food combination.

Makes 10 large burgers.

AVERAGE COOKING TIMES These timings are for guidance only. They will change according to the type and heat of your equipment.

• Burgers – 5 minutes each side • Sausages – 5 minutes each side • Steak – 5-6 minutes each side • Kebabs – average 6-8 minutes (depending on content) • Pork Chops – 8 minutes each side (marinated in satay) • Gammon – 8 minutes each side (lightly brushed with clear honey and sprinkled with brown sugar) • Fish Steaks – 5-6 minutes each side (brushed with butter)

Ingredients for sausage burgers 1kg minced pork 2 large onions (finely chopped) 10 cloves of garlic (crushed) 50g chopped parsley 30g chopped sage 5 small eggs 150g breadcrumbs salt and pepper plain flour for dusting Ingredients for mash 1kg potatoes (Desiree or Maris Piper are recommended) 200g butter 1. Peel and cut potatotes into large chunks. Cover with cold, salted water, bring to the boil and simmer until soft. Drain. Put through a potato ricer or mouli legume, or, if not available, use a masher.

Add butter gradually and mix in until fully combined. Season to taste. Chill in fridge.

2. Mix all the burger ingredients together in a bowl.

Chill in fridge.

3. When mash is cold and firm, assemble the burgers. Take enough mix for half a burger and shape into a pattie. Make a well as wide as possible without breaking the sides.

4. Take a spoonful of mash and place in the well.

Take another quarter of the mix and place over the top of the first one and shape into the finished pattie, giving thick but flat burger shape. Make sure the two halves are well sealed together. Dust both sides very lightly with plain flour and refrigerate until needed. To serve, brush with oil, fry or char-grill until golden brown and finish in the oven – they will not need as much cooking time as a regular burger of this size due to the potato just having to heat through (the meat therefore stays moist).

Accompaniments GREEN COUS COUS SALAD A versatile salad, serve hot or cold, and add ingredients to suit. Serves 10 (as a side dish).

Ingredients 600g cous cous 3 green pepper (1/2cm dice) 3 onion (finely chopped) 6 cloves garlic (crushed) 3 dsp green chillies (finely chopped) Zest of 6 limes (chopped) 3 tbsp chopped coriander 3 tbsp chopped chives 600g frozen peas 6 dsp pumpkin seeds 450ml beer (Leffe Blond) 450ml water 1. Pour the beer and water into a pan and bring to the boil.

2. In the mean time, sweat the onions, pepper, chilli and garlic in olive oil until soft but without colour.

Add the cous cous and cook for a couple of minutes mixing well with the vegetables.

3. Pour the boiling Leffe and water over the cous cous. Immediately remove from the heat and cover with cling film or tight fitting lid. Leave to stand for 10 minutes.

4. Cook the peas in boiling salted water, drain and refresh under cold water.

5. When the cous cous has been standing for 10 minutes, tip into a large flat tray to cool down quickly and evenly. Add the chives, coriander, drained peas and seeds. Season with salt and pepper to taste and drizzle over a couple of tablespoons of olive oil. Cover and refrigerate.

ROSEMARY AND CUMIN FLAT BREAD Simple to make, this flat bread requires no proofing to activate yeast. Experiment with flavours (try lemon

zest with a squeeze of juice). Makes approximately six pitta sized pieces.

Ingredients 150g plain flour 100ml water 1tsp cumin powder half tsp baking powder 3 sprigs fresh rosemary (stalks removed, leaves finely chopped) pinch of salt 1. Place all ingredients except the water in a food processor and switch on. Add the water a little at a time until the dough starts forming a ball, coming away from the sides of the bowl. Remove and form into a ball (the dough should be slightly tacky leaving only a trace of dough as you pass it from hand to hand).

2. Lightly dust a work surface with flour, break off a piece of dough a little bigger than a golf ball and roll out as thinly as possible (it will naturally form a pitta shaped piece). Dust off excess flour.

3. Place on the barbecue. Turn when one side becomes coloured and bar-marked.

PERFECT PRESENTATION For professional-looking cross-hatch’ grill-lines sear food on the highest heat section at right angles to the grill bars. Then remove the food and lightly wipe with oil before turning it over and repeating the process. Once both sides are seared at this angle, turn the food lengthwise to the grill bars and repeat the process, before returning to the normal cooking heat.

BARBECUE BANGERS AND HOT HOT DOGS Ten top things to do with sausages and hot dogs!

• Wrap in bacon before cooking (hold bacon in place with a cocktail stick) • Serve with grilled/fried onions and salsa in a wrap • Chop into chunks and toss into rice salad • Create mini kebabs, alternating the meat with colourful peppers • Serve in pitta bread filled with creamy mashed potatoes • Slice down the middle of the sausage/hot dog and fill with cheese • Chop up hot dog and toss in rice salad with green and red peppers • Pierce skin of sausage/hot dog and pour over a marinade of mustard, Worcestershire sauce and ketchup • Chop small baguettes in half, hollow out centre and insert ketchup followed by sausage/hot dog • Chop sausage/hotdog and serve in a bap with gerkins and mustard

CLUB MIRROR 43

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CLUBHOUSE EUROPE

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AT T H E H E A RT OF T H E COMMU N I T Y

Clubhouse Europe Buying Group – page 22

MDPs 2018 – full programme announced Time to shine – enter the 2018 Club Awards Welcome to the finnish line – golfing life in Finland Recruitment – hire for passion, train for skills

CLUB REPORT Sound business advice for club professionals

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And the winners are...

Club Awards results announced

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BUYING GROUP • NEWS FROM HQ • SPORTS4BARS • BUILDING THE BUSINESS

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Club Mirror’s annual guide with expert advice for the year ahead

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BUILDING THE BUSINESS – WEDDINGS

The wedding planner Could your club be a wedding venue of choice? Whether it's for the wedding breakfast, the dinner or the ceremony itself, weddings represent a valuable revenue stream ready to be tapped into.

T

he average cost of a UK wedding is now just under £18,000 according to recent research from wedding-planner Bridesbook.co.uk.

Other research found that over 20% of couples were taking out loans and credit cards to fund the day, and one in nine newlyweds admitted to almost breaking up over their strained wedding finances. As a result, says the survey, modern couples planning to get hitched are becoming more thrifty than ever before – from home-produced invitations and wedding favours, to baking their own cakes. And, of course, finding more costfriendly venues for the reception – and indeed the wedding itself. All of this is good news for those clubs willing and able to step into the brink.

Since the 1994 Marriage Act declared that licensed venues could hold weddings, the opportunity to provide all aspects of the event – from hen and stag do’s to the reception and the wedding itself – has proved an attractive prospect for club revenue streams.

FEES, FORMS AND APPLICATIONS License fees vary across the country, as you’d expect, and there are numerous regional variations.

Rules laid down by the Registrar General, however, form the backbone of regulations across England, Wales and Scotland. (For variants to Scottish guidelines, visit https://www.nrscotland.gov.uk/registration/getting-married-in-scotland).

The application is, of course, only part of the process. Is your club geared up to leading the bride and groom effortlessly up the aisle, or is it more a question of up the garden path? Can you have your wedding-cake and eat it.

THE WEDDING LIST The following list poses questions that the wedding planners will be asking when they visit their venues of choice. Obvious as the questions may seem, your visitors will be reassured when you have the answers at your finger tips, or presented in a professional-looking Wedding Pack.

FOOD AND DRINK • What is the maximum amount of guests allowed?

• Do they need to bring in their own caterer?

• Can they bring in their own wine/champagne? If so, is there a corkage charge?

• What time can the club stay open until?

• How many staff would be needed on the day?

• Is there a single point of contact at the club who will take responsibility for the event?

CLUB MIRROR 45

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BUILDING THE BUSINESS – WEDDINGS VENUE DETAILS • Will they have exclusive use of the venue?

• Is there a safe place for storing presents?

• Is there a room the bride can use to get changed?

• Confirmation of public liability insurance.

• Is there the opportunity to see how the venue looks dressed up for another wedding first?

• Are candles allowed?

• Is there a reasonable rain-proof smoking area outside?

OTHER SERVICES • Can you recommend/book a cake specialist?

• Can you recommend/book a photographer?

• Can you recommend/book a car hire service?

• Can you recommend/book flowers?

• Can you recommend/ book a registrar (if needed/ appropriate)?

• Can you recommend/book entertainment/band etc for the afternoon/evening festivities?

• Can you recommend/book a toastmaster/Master of Ceremonies if required?

TOP PICKS FOR THE FIRST DANCE Top picks for that all important first dance include...

A Groovy Kind Of Love - Phil Collins Amazed - Lonestar A Moment Like This - Leona Lewis Angels - Robbie Williams Can’t Take My Eyes Off You - Andy Williams Can You Feel The Love Tonight - Elton John Close To You - Carpenters Come What May - Nicola Kidman & Ewan McGregor Crazy For You - Madonna Dream A Little Dream of Me - The Beautiful South Endless Love - Diana Ross and Lionel Ritchie Eternal Flame - The Bangles

Love Is All Around - Wet Wet Wet

Evergreen - Will Young

More Than Words - Extreme

Everything I Do - Bryan Adams

My Girl - The Temptations

Fly Me To The Moon - Frank Sinatra

She - Elvis Costello

ACCOMMODATION • Can you organise any special rates with local hotels?

From This Moment On - Shania Twain

She’s The One - Robbie Williams

Get Here - Oleta Adams

Show Me Heaven - Maria McKee

Have I Told You Lately? - Rod Stewart

Take My Breath Away - Berlin

GENERAL • Are the parking facilities adequate?

• Can people leave cars overnight?

• Can children be catered for?

Hero - Enrique Iglesias

The Scientist - Coldplay

How Deep Is Your Love - Take That

The Way You Look Tonight - Frank Sinatra

How Sweet It Is (To Be Loved By You) - James Taylor

Three Times A Lady - Commodores

FINANCE AND WHAT’S INCLUDED • Is VAT included in prices quoted?

• Are staff included in the costs?

• What is the policy on postponement/ cancellation?

46 CLUB MIRROR

I Don’t Want To Miss A Thing - Aerosmith

Truly Madly Deeply - Savage Garden

It Had To Be You - Harry Connick Jr

Unforgettable - Nat King Cole

I Will Always Love You - Whitney Houston Let There Be Love - Frank Sinatra

Up Where We Belong - Joe Cocker & Jennifer Warnes

Love and Marriage - Frank Sinatra

We’ve Only Just Begun - Carpenters

WEDDING ETIQUETTE – TRADITIONS AND TOP TIPS To ensure the couple – and the respective mother in laws – are happy and confident, let them know how much research you’ve done. Why not provide a fact sheet with the following traditions.

CHOOSING THE MONTH Married when the year is new, he’ll be loving, kind and true.

When February birds do mate, you wed nor dread your fate.

If you wed when March winds blow, joy and sorrow both you’ll know.

Marry in April when you can, Joy for Maiden and for Man. Marry in the month of May, and you’ll surely rue the day.

Marry when June roses grow, over land and sea you’ll go.

Those who in July do wed, must labour for their daily bred.

Whoever wed in August be, many a change is sure to see Marry in September’s shrine, your living will be rich and fine.

If in October you do marry, love will come but riches tarry.

If you wed in bleak November, only joys will come, remember.

When December snows fall fast, marry and true love will last.

THE COUPLE’S FIRST PURCHASE • The first person to buy a new item after the wedding is said to become the dominant partner. Many brides arrange to buy a small item from the chief bridesmaid immediately after the ceremony.

FLOWERS If you’re decorating the club with flowers, check out this list of what flowers are supposed to represent: Orange blossom – purity and chastity Peonies – shame Azaleas – temperance Roses – love Snowdrops – hope Red and white flower combination – blood and bandages Lilies – to some majesty, to others death.

ON THE WAY TO THE WEDDING • Bride: a last look in the mirror brings good luck. Returning to the mirror once the journey begins, bad luck.

• Seeing a chimney sweep is though to bring good luck (you may have to hire one).

• Other good luck omens: include lambs, toads, spiders, black cats and rainbows.

• Bad luck omens: seeing an open grave, a pig, a lizard, or hearing a cockerel crow after dawn. Monks and nuns (because they are associated with poverty and chastity).

• In Scotland one popular custom was for the bride to ‘walk with the sun’, walking from east to west on the south side of the church and then continue walking around the church three times.

SOMETHING OLD, SOMETHING NEW...

Something old, something new Something borrowed, something blue And a silver sixpence in your shoe • The Victorian rhyme echoes far older customs. ‘Something old’ represents friends; ‘something new’ is the newlyweds’ happy and prosperous future;. ‘something borrowed’ is often a valued item lent by the bride’s family (to be returned to ensure good luck!)

• Traditionally this was old garter which given to the bride by a happily married woman in the hope that her happiness in marriage would be passed on to the new bride. The ‘silver sixpence in your shoe’ was to ensure wealth in the couples married life. Today a penny is often substituted.

THE WEDDING DRESS It is unlucky for: • The bride to make her own wedding dress • The groom to see the bride in her wedding dress until she arrives at the ceremony • The bride to wear her entire outfit before the wedding day.

WEDDING DRESS COLOUR White symbolising maidenhood, a tradition begun in the sixteenth century, was boosted by Queen Victoria who married in white instead of the traditional Royal bride’s silver.

Before the white dress, anything went. But be warned. According to tradition: Married in White, you have chosen right, Married in Blue, your love will always be true, Married in Pearl, you will live in a whirl, Married in Brown, you will live in town, Married in Red, you will wish yourself dead, Married in Yellow, ashamed of your fellow, Married in Green*, ashamed to be seen, Married in Pink, your spirit will sink, Married in Grey, you will go far away, Married in Black, you will wish yourself back.

THE WEDDING CAKE • Cutting the cake together symbolises the couple’s shared future. Early cakes were flat and round and contained fruit and nuts, symbolising fertility.

• In Yorkshire a plate holding wedding cake was thrown out of the window as the bride returned to her parental home after the wedding. If the plate broke she would enjoy a happy future with her husband. If the plate remained intact her future would be grim.

• The top tier of the cake is often kept by couples for the christening of their first child.

BOUQUET • After the reception the bride throws her bouquet back over her shoulder to unmarried female guests. The one who catches the bouquet will be the next to marry The groom removes the bride’s garter and throws it over his shoulder toward the unmarried male guests, for the same reasons.

SHOES • Tying shoes to the back of the newlyweds’ car evolved from a Tudor custom when guests threw shoes at the couple. It was considered lucky if they or their carriage were hit.

• A Tudor bride’s father would give the groom a pair of the bride’s shoes, symbolising the passing on of responsibility for the daughter. The groom then tapped the bride on the forehead with one of these shoes to assert his dominance.

• Shoes were originally thrown by the bride over her shoulder (see above) apparently towards her unmarried friends but probably aiming at her father!

THE BEST MAN • It is the best man’s duty to protect the groom from bad luck. He must ensure that once the groom has began his journey to the church he does not return for any reason. He must arrange for the groom to carry a small mascot or charm in his pocket on the wedding day.

*A green dress is thought to be unlucky unless the bride is Irish. A ‘green gown’ was associated with promiscuity, the green staining being due to rolling in grassy fields!

CLUB MIRROR 47

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ASSOCIATION NEWS – CLUB MANAGERS ASSOCIATION OF EUROPE

CMAE members in action News, views, updates and activities from CMAE’s Alliance Partners.

Matthias Gullberg

NEW HEAD FOR GAF NORWAY Arne Giving has resigned after eight years in the chair of GAF Norway. His successor becomes one of Norway’s youngest leaders, Asker Golf Club’s Matthias Gullberg.

“It will be very exciting. Everyone asks me if I have time for this, but for me this is not an extra job. GAF tasks flow together with many of the tasks I have as club manager, so I think the jobs complement each other,” said Matthias. “Much of what we have acquired and implemented in Asker Golf Club over the last couple of years would probably not have been possible without the GAF network.”

ALEXANDRE BARROSO TO HEAD UP PORTUGAL’s EXCLUSIVE TROIA GOLF Congratulations to Alexandre Barroso, President of the AGGP (Associação de Gestores de Golf de Portugal) who has become Golf Director at Troia Golf.

(Image of Alexandre courtesy of Golf Business News)

Alexandre brings a wealth of experience with him having worked in a number of top positions across the golf industry including most recently Golf Sales Director at Portugal’s award-winning resort Praia D’el Rey Marriott Gold & Beach Resort and before that, Director of Golf at Vidago Palace.

Troia Golf

AEGG TO HOST MDP The AEGG (Asociación Española de Gerentes de Golf ) will host another Management Development Programme (MDP) in Malaga, Spain this year on 10-14 September. The course follows the AEGG’s successful running of last year’s MDP 1 in Marbella which 17 delegates attended. This was the first ever (worldwide) MDP in the Spanish language.

CMAE LONDON & HOME COUNTIES SEMINAR PROGRAMME The CMAE London & Home Counties region continues its seminar programme for 2018 with ‘Emotional Intelligence for Today’s Leaders’ taking place on Thursday, 19 July 2018 (venue to be confirmed at time of going to press).

The concept of emotional intelligence has been around since at least the 1900s, but the term was first introduced by Wayne Payne in 1985. As a result of the growing acknowledgement by professionals of the importance and relevance of emotions to workplace outcomes, research on the topic continued to gain momentum. It wasn’t until 1996 with the publication of Daniel Goleman’s best seller ‘Emotional Intelligence: Why It Can Matter More Than IQ’, that the term became widely accepted by mainstream media.

This workshop, led by Darshan Singh, will give provide the tools needed to become more emotionally intelligent in the workplace. Managers and Leaders with high emotional intelligence can manage their own impulses, communicate effectively, manage change, solve problems and use humour to build rapport in tense situations. These Managers and Leaders also have empathy, remain optimistic even in the face of adversity, and are gifted at educating and persuading in a sales situation, and resolving customer complaints in a customer service role thus improving the productivity and performance of their organisation through their people.

Who should attend?

This workshop is designed for managers and leaders who: • Want or need to engage and motivate staff • Need to understand Emotional Intelligence – and how to harness its power • Are prepared to lead positively for superior results in personal and professional life For more information visit www.cmae-lhc.uk The CMAE and ACP produce Clubhouse Europe, a sister title to Club Mirror. More details on the CMAE’s courses and Conference are available from Torbjorn Johansson, CMAE Director of Education at Torbjorn.Johansson@cmaeurope.eu

CLUB MIRROR 49

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HQ BUILDING THE BUSINESS

HQ BUILDING THE BUSINESS

This month HQ revisits the Motion Picture Licensing Company (MPLC), its licensing stipulations and how it affects clubs. Do you need it? Or could you be wasting club money? On the subject of waste, don’t drop the ball on waste management is the advice. Sound tips on dealing with emergency waste management issues comes from the National Police Chiefs’ Council and the Local Government Association.

Plus: latest advice from our Legal Eagle, the HQ Racing Club and our free-to-clubs HQ Building the Business service.

Motion Picture Licensing Company (MPLC)

F

ollowing our Legal Eagle’s coverage of the MPLC in April (page 25), HQ has fielded a number of calls from readers. Below are the Frequently Asked Questions as responded to by the Company. Please also see page 10 for the CIU’s thoughts on MPLC. We show audiovisual content that we have purchased on DVD or rented through our online streaming service subscription. Do we still need a licence to view or show it in public?

Yes. The location requires a licence regardless of who owns the content. While you may have rented, borrowed, or purchased an audiovisual programme, you are only granted the right to view it for personal, private use, not to perform it in public.

We don’t charge admission. Do we still need a licence?

Yes. A licence is required regardless of whether an admission fee is charged. However, the MPLC Umbrella Licence® covers only those situations

where admission is not charged.

We’re a non-profit organisation. Do we still need a licence?

Yes. Under the law, it doesn’t matter if you’re a nonprofit or for-profit organisation. You are required to have a public exhibition licence to show motion pictures and other audiovisual works.

How much does the MPLC Umbrella Licence cost?

In most cases, MPLC® has set licence fees based on the type and size of facility. However, if the facility and/or use falls outside of these categories, the fee will be based on the nature and size of the audience and anticipated frequency of showings.

We’re not open to the general public. Do we still need a licence?

Yes. Even if the guests are limited to members-only, any location outside of the home is considered public for copyright purposes and requires a licence.

We rent out our facility to other groups. Can we be liable for copyright infringement?

Yes. The facility owner can be held vicariously liable or considered a “contributory infringer”.

What does the MPLC Umbrella Licence cover?

An MPLC Umbrella Licence® gives legal access to public exhibition of content from more than 850 rightsholders: • Annual fee – Based on type and size of location or business • Reporting – No reporting of titles, dates or times of performance • Access – Any legal media intended for personal private use • Restrictions – No advertisement to the public – no admission fee Contact information: MPLC House, 4 Saffrons Road, Eastbourne, East Sussex BN21 1DG t. 01323 649 647 e. ukinfo@mplc.com

50 CLUB MIRROR

Don’t drop the ball on waste management T

he National Police Chiefs’ Council and the Local Government Association have produced guides for hospitality managers on customer safety and consideration for neighbours. But there has been little advice available on dealing with emergency waste management issues.

Realistic advice on waste management WasteSafe Services Manager Fergus Healy said: “It is eminently possible that waste will pile up during peak periods and become a health and safety or reputational risk for the business. It is almost impossible to avoid some unplanned waste overspills.

“The reality is that pub landlords and hospitality managers are unlikely to have enough space to store additional unscheduled waste correctly.

“However, there are reputable emergency waste management companies that are on call 24 hours a day, even during bank holiday weekends. They will dispose of your waste overspill quickly before it starts causing real problems.”

Five emergency waste management tips for peak periods 1. Complete a proper risk assessment, looking at the volume of waste likely to be generated, and how

2.

3.

4.

5.

much of it will be food, glass, or contaminated waste.

Realistically look at your bin capacity. Do you need to order more? Do you have space for them?

Can you generate free capacity just prior to the weekend by increasing the frequency of collection with your scheduled waste collector?

Source a reputable emergency waste carrier and tell them what you are likely to need in advance of planned big events. Have their contact details to hand and make sure the relevant members of staff have them too.

Inspect your refrigeration units and make sure they are working properly and have the capacity to cope. Freezer breakdowns are more common in hot weather and during busy periods.

Keep a weather eye out for fluctuations in your waste management needs. The changeable British climate is matched only by the fickleness of the British public.

Restaurants, pubs and clubs face major reputational and commercial risks without having robust plans to deal with periods of peak demand.

Increased food sales also mean increased food waste. This must be collected quickly before it rots and releases unpleasant odours – especially in warm

weather.

Regular waste collection services are not always flexible enough to offer an additional collection service for unscheduled waste, especially during a Bank Holiday weekend.

Plan ahead for effective summer waste management It pays to plan ahead and speak to a professional emergency waste collection service in advance. A specialist emergency waste carrier will be able to deal with all waste overspills, over-filled bins, food waste, excess bottles, even contaminated or condemned waste from freezer breakdowns.

CONTACT DETAILS WasteSafe Services provides emergency food waste collection services to a number of national hospitality and waste management companies. It offer a rapid same day response time and helps customers to stay compliant. t. 0808 133 1330 e. info@wastesafeservices.co.uk www.wastesafeservices.co.uk

Hire for passion – train for skills H

ow many times do you go through the recruitment process only to realise within a week that perhaps you’ve made the wrong choice? Recruiting the right team around you is the key to your success. “You are only as good as the people you hire,” as Debbie Pern CCM explains below.

It doesn’t matter if you are recruiting for Management, Department Heads, Kitchen, Front of House or office, the criteria required in a club environment is quite unique. The most important thing in recruiting club employees? You must see passion in their eyes, a smile on their face, smart body language and a spring in their step. The rest is easy!

The right people will adapt to change, the right people will help attract and retain other ‘right’ people and the right people will make your job a lot easier!

So where are the ‘right’ people? Where do you find them? Sometimes they are right in front of you and sometimes you just have to go out and find them.

Advantages of internal recruitment You can better assess their ability for the job. You know the person and the cost is significantly lower.

Disadvantages of internal recruitment You have to fill another position down the line. It perhaps doesn’t bring a fresh pair of eyes to the department and can cause unrest among other members of staff who find it hard to suddenly take orders from their peers.

Advantages of external recruitment It brings new blood and new ideas into the club.

Disadvantages of external recruitment It’s harder to find a good fit to the club’s culture and management philosophy.

Much of the work in recruiting is done prior to placing any recruitment advertising. This process

includes reviewing the position, checking the job analysis, job description and job specifications. Also review the club’s recruiting methods. For example, if you are looking for a younger employee advertise online. That is where they are looking for employ ment – and start with your own website.

Before the interview ensure you are prepared.

Read the CV of the candidate and during the interview ensure the candidate is relaxed. Offer some small talk to start with, then ask open ended questions to allow the candidate to settle into the zone.

Tell me about a situation/time? What did you feel/think feel? Bring back a short list of candidates to a second interview and involve other members of staff. Leave the candidate with the heads of department for half an hour – see how they interact, get feedback from your managers.

Finally – remember, hire for passion, train for skills!

CLUB MIRROR 51

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HQ BUILDING THE BUSINESS

Legal eagle HQ BUILDING THE BUSINESS

A

ccording to the Gambling Commission, lotteries are the preserve of good causes. A lottery can provide a method of raising money for a good cause provided none of the proceeds are used for private or commercial benefit.

Incidental lotteries can be held at any event as an additional amusement. The event may last for more than a day but tickets for the lottery may only be sold at and during the event.

52 CLUB MIRROR

Lotteries, such as prize draws, are often organised with the best of intentions, but are they always legal? Our Legal Eagle David Lucas explains.

Definition The Gambling Act 2005 defines an arrangement as a lottery if it contains all of the following elements: • People pay to take part.

• Prizes are awarded to those people.

• The prizes are awarded by chance (i.e. luck).

Eight categories An arrangement which falls within the definition of a lottery is illegal unless it fits within one of the eight categories of permitted lottery contained in the Act. Three categories (small and large society lotteries and local authority lotteries) require a licence from

the Gambling Commission or registration with a licensing authority. This article is concerned with the other five types of lotteries which are allowed under the Act without the need to obtain any form of permission.

1. Incidental lottery These lotteries can be held at any event as an additional amusement. The event may last for more than a day but tickets for the lottery may only be sold at and during the event.

The lottery must be promoted for a charitable or other good cause and not for private gain.

A maximum of £100 can be deducted from the proceeds in respect of the expenses of organising the lottery.

No more than £500 can be deducted from the proceeds for prizes. There is no maximum limit on the value of donated prizes.

The outcome of the lottery can be determined at the event or on a later date. A rollover from one lot-

“

It is an offence to promote or facilitate an unlawful lottery. It is also an offence to misuse the profits of a lottery which is authorised by the Act.

”

tery to another is not allowed. An example would be a raffle at a dance or a fete.

2. Private society lottery Any society or group which is not established for gambling purposes can organise such a lottery. This will include private members’ clubs and sports clubs.

The lottery must be promoted for any purpose for which the society is conducted or any other purpose except private gain.

Tickets may be sold to members of the society in any location but can only be sold to non-members on the society’s premises.

The lottery may only be advertised on the society’s premises and rollovers are not permitted.

An example would be a sports club raffle.

3. Work lottery Tickets may only be sold to people who work for the same employer at the same set of premises.

Advertisements relating to the lottery are also limited to the same set of premises.

All the proceeds of the lottery must be used to pay for prizes and the expense of organising the lottery or for a purpose other than private gain.

An example would be a raffle at an office Christmas party.

No profit can be made from this type of lottery; all the proceeds of the lottery must be used to pay for prizes and the expense of organising the lottery.

No individual prize can be worth more than £50 and rollovers from one lottery to another are not allowed.

There must be a period of at least seven days between lotteries held on the same business premises.

Each ticket sold in the lottery must contain the name and address of the promoter of the lottery, the price of the ticket, the people allowed to buy or receive tickets and a statement that the rights created by the ticket are not transferable.

Offences If an arrangement contains all three of the essential elements of a lottery it is regulated by the Gambling Act and can only be provided lawfully if it is one of the eight types of permitted lottery.

If one of the elements is missing, there will still be a lottery but not one that is subject to any control by the Act and it can be provided without any form of authorisation.

An example would be an arrangement whereby a group of people are involved in a prize draw but are not required to make any payment in order to take part. Such an arrangement is often referred to as a “free draw”.

If an arrangement does constitute a lottery as defined in the Act but does not fit within one of the types of lottery which is permitted by the Act it will be unlawful.

It is an offence to promote or facilitate an unlawful lottery.

It is also an offence to misuse the profits of a lottery which is authorised by the Act.

4. Residents’ lottery Tickets may only be sold to persons who live in the same set of premises and advertising must be limited to those same premises.

All the proceeds of the lottery must be used to pay for prizes and the expense of organising the lottery or for a purpose other than private gain. No rollovers are allowed An example would be a raffle in students’ hall of residence.

Tickets in a private society, work and residents’ lottery must all be the same price and are not transferable.

5. Customer lotteries The lottery may be organised by a person who occupies premises in Great Britain for the purpose of their business.

Tickets may only be sold to customers aged 16 or over when they are on the business premises and advertising is limited to those same premises.

CONTACT DETAILS Fraser Brown Solicitors 84 Friar Lane, Nottingham NG1 6ED e. dlucas@fraserbrown.com t. 0115 959 7139 mob. 07973 899398

CLUB MIRROR 53

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HQ BUILDING THE BUSINESS

HQ BUILDING THE BUSINESS

Want to cut club spend while increasing efficiencies? Well now you can. Introducing HQ Building the Business. Completely free to clubs this new service involves no contracts and no costs, just better buying and better club business.

Welcome to HQ Building the Business F

rom utilities and energy savings to procurement and financial services, HQ Building the Business works with your club as a surrogate head office, helping you to boost club business. And by working with carefully selected club-supporting partners and suppliers, HQ Building the Business will save you valuable time and resources in the quest to save your club money, freeing up you and your committee to run an even more efficient club.

You’re just three steps away from saving money.

Step 1 Free no-obligation audit – just call us or email us.

Step 2 Following our audit and discussions, if we believe we can help your club we will source the best deals available.

Frequently Asked Questions Q. How does it work?

A: It starts with a free and confidential audit of your club in those areas where you would like to find savings and efficiencies. This could be anything from utilities to phone bills and from food to club equipment.

Q. What are the costs?

A. There are no costs. HQ is free to join.

Q. What are my obligations?

A. There are no obligations for you or your club and no contracts. All we ask is that when we work with you, you are open about your current supplier situation.

suppliers we need to prove the value of a club to their business, but if we can help we will.

Q. What are your club credentials?

A. We’ve been working in the club sector for over 30 years in various roles. The launch of HQ Building the Business is the culmination of many years working with clubs and suppliers, from brewers and telecoms suppliers, to energy and water companies.

Q. Do I need a face to face meeting?

A. Not necessarily. A lot of the ground work can be done over the phone/email.

Q. What should I do if I want to get in touch?

A. Just email enquiries@hqbusiness.com or call 01753 272022.

Q. Does the club need to have a minimum turnover?

A. Our services are most suited to clubs with a minimum turnover of £100,000. This is because to secure the HQ Building the Business deals with

Step 3 Your club starts saving money.

This is what we call a win win! So get in touch now and help us help you to make 2018 an even better year for your club and your members.

You can call on 01753 272022 or email enquiries@hqbuildingthebusiness.com.

General Manager of Aviva Premiership Rugby contender, Worcester Warriors “My role is very much to ensure that the support mechanisms of an efficient stadium and business are in place. I’ve worked with David and his team to assist in delivering savings across the business at Worcester Warriors and I am delighted to recommend the team on a professional as well as personal level.

Energy has been one of the biggest projects, and this procurement is delivering significant short and long term savings. There are plenty of people out there who claim they can do this; this team can.

A large part of my role is about getting things done efficiently and effectively, hence why I value the straight talking, efficient and short sharp presentation of results. No fuss, no salesmanship, just a host of opportunities followed up by appropriate and helpful assistance to deliver the chosen projects; make the most of them.”

• www.warriors.co.uk

56 CLUB MIRROR

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Aon Risk Solutions Enterprise | Affinity

Aon Specialist Insurance for Sports and Social Clubs Market-leading cover with 10%* discount for new Aon clients At Aon, we have specialised in arranging insurance for Sports and Social Clubs for over twenty years. Our client managers have an in-depth understanding of the risks that owners and managers of clubs face, and can arrange a policy that caters to a wide range of clubs.

Call us today and we will look to save costs on the price of your current insurance provider by 10%.* Why arrange your Sports and Social club insurance through Aon? • We are confident that we can deliver competitive premiums • Dedicated Client Manager to support you

£100 Material Damage Excess

£2,500 for cover in each gaming machine, up to £10,000 in total Total cover £10,000

Property in the open covered up to £5,000

Engineering cover up to £1,000,000, cooling equipment, boilers, air conditioning units

John Mckie 0345 004 0515 john.mckie@aon.co.uk

• Arrange market leading cover solutions • Get access to exclusive HR and Health & Safety Solutions for Clubs at discounted rates via our partnership with Citation

To arrange a quote contact:

Directors and Officers limit of indemnity £250,000

* New Aon clients only. Must not hold a current policy with Aon. Subject to qualifying criteria; No claims in the last 3 years; Satisfactory postcode check (such as but not limited to high risk flooding areas, theft and malicious damage); Insurance has not been cancelled or declined in the past; Premises are not unoccupied or unfurnished; Business description is a CIU Club, Other Social & Welfare Club, CISWO Club or Sports Club; Buildings are valued at no more than £1,000,000; Stock limit doesn’t exceed £50,000; and do not operate door staff, regular ticketed events or live entertainment more than twice a week. Evidence of competing terms must be obtained from an Insurer that meet Aon’s security rating requirements and cover must be of a comparable basis to the quotation arranged by Aon. This offer can be withdrawn at any time. Terms, conditions and exclusions may apply.

Maven Sports and Social Club Insurance arranged by Aon UK Limited and underwritten by Maven Underwriters which is a Managing General Agent operating under a delegated underwriting and claims handling authority on behalf of Aviva Insurance Limited and Allianz Insurance plc.

Maven Underwriters is a trading name of Aon UK Limited which is authorised and regulated by the Financial Conduct Authority. Citation Limited is an approved Introducer Appointed Representative of Aon UK Limited which is authorised and regulated by the Financial Conduct Authority.

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Monday – Friday 9am - 5pm

HQ BUILDING THE BUSINESS – RACING CLUB

RacingClub HQ fixtures BUILDING THE BUSINESS

Club Mirror readers and their members can take advantage of discounted raceday tickets with our new Racing Club. To enjoy a our specially negotiated rates simply select your dates and send in the booking form.

F

rom flat racing to jumps, racedays are a great day out for members. Now you can make them even more enjoyable thanks to our specially negotiated club-only prices.

HOW TO BOOK 1. Choose your raceday as listed on these pages.

2. Write a cheque for the correct amount made out to the racecourse.

3. Send the booking form and cheque made payable to the relevant racecourse to: Club Mirror Racing Club, ACP, 59/60 Thames Street, Windsor, Berkshire, SL4 1TX. 4. Deadline – please send the booking form and cheque at least four weeks in advance of the raceday.

Tickets will be sent out once the cheques have been processed by the racecourse.

THIRSK Thirsk Racecourse stages 14 race meetings from April to September, making the most of the Flat racing season in scenic Yorkshire. It plays host to a recognised classic trial as well as the Thirsk Hunt Cup a valuable handicap held around the end of April that is one of the best cavalry charges of the season.

• Wed, 4 July – £14 (Paddock) Afternoon Racing.

• Tues, 17 July – £14 (Paddock) Evening Racing.

• Fri, 27 July – £14 (Paddock) Go Racing in Yorkshire Summer Festival.

• Fri, 3 August – £14 (Paddock) Summer Cup Meeting.

• Sat, 4 August – £15 (Paddock) Summer Cup Meeting.

• Tues, 14 August – £14 (Paddock) Evening Racing.

• Mon, 20 August – £14 (Paddock) Family Day. • Fri, 30 August – £14 (Paddock) Pirate Family Da.y • Sat, 8 September – £15 (Paddock) Ladies Day. Did you know?

Racing in the Thirsk area has been recorded as far back as 1612 when King James I organised horse races on his land in the Hambleton Hills.

DONCASTER Doncaster Racecourse, venue for this year’s Club Awards, hosts two of Great Britain's 31 Group 1 flat races, the St Leger Stakes – the world’s oldest classic horse race – and the Racing Post Trophy. The course has the distinction of both starting and ending the flat season on turf.

• Sat, 27 October – £10 (Grandstand Enclosure) Afternoon Flat Racing.

• Sat, 10 November – £10 (Grandstand Enclosure) November Handicap.

• Fri, 30 November – FREE to Club Awards Gala Dinner attendees.

Did you know?

Doncaster is one of the oldest established centres for horse racing in Britain, with records of regular race meetings going back to the 16th century. In 1600 the corporation tried to put an end to the races because of the number of ruffians they attracted, but by 1614 it acknowledged failure and instead marked out a racecourse.

58 CLUB MIRROR

DONCASTER RACECOURSE – FREE TICKETS Attendees at the 2018 Club Awards and Gala Dinner on 29 November, being held at Doncaster Racecourse, will receive complimentary tickets to the following day’s racing.

See page 14 for how to enter.

WETHERBY Last year nearly 2,000 club men and women attended Wetherby Races at an event run and organised by the Club & Institute Union (CIU). The Union has its own race alongside Club Awards sponsors Dransfields – the Dransfields CIU Charity Raceday Handicap Hurdle.

• Sat, 17 November, Dransfields CIU Charity Raceday.

Did you know?

The Romans began the Wetherby story racing Arab horses at a place called Netherby, a few miles upstream from the existing course.

HAYDOCK PARK Situated equidistant between Liverpool and Manchester, Haydock Park is one of the finest viewing courses in Britain. Racing under both codes is of a very high standard and is well regarded by trainers looking to educate their younger horses.

Club Mirror Racing Club Booking Form Number of tickets required (minimum 6) __________

Price per ticket £______

Racecourse: ___________________________________________________________________ Date of meeting: _______________________________________________________________ Cheque enclosed ( and made payable to the racecourse) for £________ Contact and club name: __________________________________________________________ Club address: __________________________________________________________________ ____________________________________________________________________________

• Thurs, 9 August – £10 (Grandstand & Paddock) Summer Family Raceday.

• Fri, 7 September – £10 (Grandstand & Paddock) 32Red Raceday.

• Sat, 24 November – £12.50 (Grandstand & Paddock) Betfair Chase.

____________________________________________________________________________ _________________________________________________ Postcode: ___________________ Daytime telephone number: _______________________________________________________ Email address: _________________________________________________________________

Did you know?

In 1948 a 12 year-old boy rode his first winner at Haydock Park. That same jockey rode his final winner here too, 46 years later. His name? Lester Piggott.

Please send this booking form plus cheque (made payable to the relevant racecourse) no later than three weeks before the meeting date to: Alchemy Contract Publishing, Club Mirror Racing Club, 59-60 Thames Street, Windsor SL4 1TX

CLUB MIRROR 59

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HOSPITALITY SOCIAL MEDIA AWARDS

Call for entries The second Hospitality Social Media Awards (HoSMA) is now launched. Is your club using social media to engage with members? Is social media making a real difference to club business? Then we want to hear from you.

S

ocial media is one of the biggest tools for clubs and the on-trade in all its guises and wherever the club or outlet happens to be. It allows outlets to reach out to members and consumers via an up-to-the minute – and extremely cost-effective – means of communication.

Most importantly it’s proving one of the most effective weapons in drawing people out of their homes and into the hospitality arena.

The Awards were launched to encourage and applaud this, with finalists across all areas of the hospitality industry, from football and golf clubs to tennis clubs, pubs, hotels and restaurants coming under one roof to share successes and learnings.

“Every finalist and every winner of our first ever Social Media Awards remain impressive ambassadors for the use of social media,” said ACP MD Sean Ferris.

“But there are many, many outlets that need more help. And we’re hoping that these continuing success stories will become part of that inspiring process.”

Sports presenter John Inverdale hosts the inaugural Awards.

60 CLUB MIRROR

Congratulations to the first ever Hospitality Social Media Awards winners.

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5 2

LOOKING FOR INSPIRATION? These clubs proved their worth in the inaugural Hospitality Social Media Awards: 1. GOLF CLUBS OF THE YEAR Farleigh Golf Club Golf at Goodwood 2. FOOTBALL CLUB OF THE YEAR Stafford Rangers FC

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3. COMMUNITY CLUBS OF THE YEAR Kings Heath Cricket & Sports Club Phoenix Artist Club 4. RUGBY CLUB OF THE YEAR Bedford Blues Rugby Club 5. COMMUNITY FOOTBALL CLUB Cardiff City FC To enter, just email your club details to info@clubmirror.com.

Alternatively enter online â&#x20AC;&#x201C; and view the inaugural Awards brochure - at hsma.biz or use this QR code.

CLUB MIRROR 61

ONE OF O OF THE T E UK UK’S S LEA AD DIN NG G EN NE ERG GY Y CO CON NS SULLTA AN NC CIE ES, ES, SPE EC CIA ALIISING G IN N RE R NE EW WA ABLLE ENER E RG GY AN A D COS ST RED DUCTTIO ON N.

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ASK THE EXPERTS – DISHWASHERS

How to choose and use commercial dishwashers Electrolux Professional offers advice on selecting and using the most appropriate commercial dishwashing equipment for your club kitchen

A

ny investment in commercial kitchen equipment represents a significant commitment, but with dishwashers often in operation all day, every day, the question of which to choose for your business is even more pivotal.

Electrolux Professional has published a guide to help buyers make the right purchasing choice for their kitchen, offering advice on how to choose, use and look after a commercial dishwasher.

Steve Bowler, Category Manager for Warewashing at Electrolux Professional UK, said: “Like many equipment categories, there is rarely a one size fits all approach when it comes to commercial dishwashers, which is why we wanted to make it as simple as possible for buyers to know exactly what they need to look for. Hopefully our guide proves to be a useful resource for anyone looking to buy a new dishwasher.”

How to choose a commercial dishwasher There are a variety of things to consider when it comes to making any investment in dishwashing equipment. These fall under the following categories – each of which will have a major impact on how effective and efficient the machine will be:

Type – The first thing to think about is the kind of model that best suits your needs. Undercounter dishwashers can be great for bars that are short on space, whereas above counter variants deliver higher productivity for larger operations. Medium-sized outlets should look at Hood Type models, whilst Rack Type options are better for those with particularly demanding requirements – such as contract caterers and stadiums.

Capacity – Make sure any model you choose is the correct size for the number of items it will have to wash. Also consider the size and shape of your tableware, as that will affect which model is best for your needs.

Speed – Different models operate at different speeds, so it’s worth keeping track of how many dishes are used during the average day and how many items are likely to need washing per hour.

Tabling – It’s really important to think of warewashing as a system, rather than just an individual machine. Factor in enough inlet and outlet tabling

so that items can be rinsed, cleaned and dried without obstructing the flow of tableware.

Accessories – Think about how many racks or baskets you’ll need to keep things moving. Contrary to popular belief, dishwashing racks are not universal, so it’s best to have a variety of sizes to choose from depending on what’s being processed.

How to use a commercial dishwasher While a new piece of equipment can be intimidating for operators, most of the latest machines are designed to be as easy to use as possible.

Even so, there are a few simple things to bear in mind which will ensure you’re getting the most from your investment, and protecting it for the long term.

Learn the process – Each dishwasher tends to have two pipes – one for detergent and another for rinse aid. All operators need to do is put the weights supplied on the end of the pipe, and then place the pipe into the relevant container of chemicals.

Swapping containers is as easy as taking the lid off the new bottle, removing the pipes from the old bottle and placing them into the new one. Models

CLUB MIRROR 63

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ASK THE EXPERTS – DISHWASHERS with a dedicated de-lime cycle may have an additional pump and pipe. This simply requires the addition of a bottle of white vinegar.

Use the correct accessories –The next step is to load the dishwasher correctly. Glasses, cutlery and crockery come in all different shapes and sizes, so the person operating the dishwasher will need to choose the right baskets to do the job. As discussed above, it’s important to have a variety to hand, as well as to leave enough space for pre-rinsing and stacking items before they go into the machine.

Choose the right cycle – Each cycle is designed for a specific purpose, so using the full range of options will ensure the best results every time. Shorter cycles are designed for items that are predominantly clean and longer cycles are for very dirty items, or where the plates have been left for a while and food has dried on.

Keep it clean – For plates, glasses and cutlery to look great and remain hygienically clean, it’s vital that both the water you wash with, and the machine itself, are kept as clean as possible. The first step to this is proper filtration. Not only will clean water ensure items are washed hygienically, but clean water will also help to minimise the amount of detergent, water and energy needed, providing double the benefit for budget-conscious businesses!

The second step to a clean machine is to consider the type of water you will be washing in. Hard water is supplied to around 60% of the UK, and can have a noticeable effect on the performance and longevity of a dishwasher – not to mention the cumulative cost of fixing equipment and replacing watermarked plates or glasses. There are two main features to look out for in modern dishwashers which can tackle the effects of hard water: A water softener treats the water either before or as it enters the machine. This will prevent the build-up of scale on the machine’s internal components and help to extend the life cycle of the dishwasher.

A de-lime cycle rids the heating elements of scale, which ensures a dishwasher will continue to reach the high temperatures needed for effective cleaning.

How to look after your commercial dishwasher The savviest investors know that the machine itself is only half the story. A broken dishwasher can pose a huge logistical problem, both in terms of ensuring customers have tableware to eat from, and maintaining the high hygiene standards needed. So what measures can a business put in place to keep its kitchen running smoothly?

Maintenance – It’s not uncommon for businesses to use a dishwasher until it breaks, and then get it serviced. It goes without saying that you wouldn’t do this with a car, so why do it with a dishwasher?

Identifying potential problems early on is key to avoiding them, so regular maintenance will keep the

64 CLUB MIRROR

machine working better for longer – and with fewer breakdowns. This will contribute to reducing the lifetime cost of your equipment, so consider backing up your investment by opting for a service contract with planned preventative maintenance (PPM) visits each year.

Warranties – Dishwasher warranties are a clear display of the manufacturer’s faith in their equipment, so they should also come under the scrutiny of potential investors. Most food service operations would struggle to go even a day without a dishwasher, so as well as checking the length of the agreement and what it covers, consider any additional back-up services offered by the manufacturer. These can even include preventative maintenance checks, which will avoid potential downtime and extend the lifespan of equipment.

Repair services – As with any machine, dishwashers can occasionally go wrong. To help keep your

kitchen running in a worst-case scenario, there are a questions you can ask before investing. Is your dishwasher from a reputable manufacturer? Are spare parts readily available? Can you get access to replacement machine, quickly?

Training – Product training is the best way of getting the most from any piece of commercial kitchen equipment, as well as keeping it running correctly.

Ask suppliers if they can offer comprehensive training.

CONTACT DETAILS Electrolux Professional Limited Addington Way Luton Bedfordshire LU4 9QQ e. foodservice.sales@electrolux.co.uk t. 08443 753 444

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ASK THE EXPERTS – ICE HYGIENE

Why ice makers mean business Ice can potentially become a source of food poisoning if it’s poorly made, stored or handled. Although not always recognised as such, ice is actually a food which means that, as well as functionality, hygiene is crucially important. Hoshizaki, manufacturer of commercial ice making equipment, offers the following advice.

Bad practice The most common form of ice contamination occurs after the ice has been manufactured. Dirty, unsanitised ice scoops filling a rarely cleaned ice bucket placed on top of a bar top for customers to help themselves leaves much to be desired. Few of us would eat any food that had been through such handling process, yet the deceptively cool, clean appearance of ice diverts our attention from the micro-organisms it can so easily harbour.

Another dangerous practice which is not uncommon amongst people who are scrupulous in every other area of good hygiene, is to use the ice bin as a secondary ‘fridge’ storing bottles and even food – and here it is only education that will improve matters.

These areas can, of course, be rectified by following proper procedures, but contamination can also occur within the ice maker itself and this can be caused by poor hygienic maintenance and lack of servicing.

Machine design The only potential sources of danger at the ice manufacturing stage are air and water and it is therefore imperative to protect as far a possible against the harmful effects of both.

The siting of an ice maker is important. Too often they are slotted into any available space – typically damp cellars or other unventilated areas which are where the environment is at its poorest and aero bacteria are most profound. If this is the only option it is important to ensure that the ice maker has a tightly fitting door, rendering it airtight.

Without good insulation free bacterial growth can develop in ice storage bins. This manifests itself as a slimy deposit, which, unfortunately, is usually incorporated into the ice bin contents because of the abrasive action of the cubes as ice is collected.

Water is already pre-treated with chlorine to reduce bacteria levels, but water that is held in an ice machine for any time can become dangerous.

Although no machines re-use melted ice any more, old water may become trapped in certain machines,

providing the right conditions for bacterial growth to appear.

So what can conscientious bartenders do?

Thorough day to day housekeeping and regular maintenance, in combination with a high quality machine, are the most important factors. Reputable manufacturers will have ensured that their machines are as refined as possible and that their dealers and distributors are well informed in the installation, care and servicing requirements necessary to maintaining the highest quality.

Guidelines include...

1. Select a machine with a tight fitting door compete with a gasket or seal.

2. Look for an ergonomically designed ice bin with radiused or rounded corners and with all areas visible and accessible.

4. Look for a machine offering a rinse and flush cycle between each ice cycle, thus helping to eliminate water residues.

5. Demand a substantial warranty. If a manufacturer is confident in a machine’s quality, this will be provided automatically.

Maintenance 1. Ensure all staff are aware of the dangers of contamination and understand how to prevent it.

2. Empty the ice bin completely at least once every week to clean and sanitise with a cleaning fluid and rinse thoroughly.

3. Ensure all objects in touch with the ice – such as scoops, tongs and buckets – are also treated.

4. Move ice storage vessels away from customer reach.

5. Keep regular checks to make sure the machine is in good condition – especially the door, as broken or loose fitting doors are one of the most common faults to occur on ice makers.

CONTACT DETAILS Hoshizaki UK, 2 The Technology Centre, London Road, Swanley BR8 7AG t. 0845 456 0585 e. uksales@hoshizaki.co.uk www.hoshizaki-europe.com

CLUB MIRROR 65

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01925 839 180 | brightwm.co.uk Bright Wealth Management represents only St. James’s Place Wealth Management plc (which is authorised and regulated by the Financial Conduct Authority) for the purpose of advising solely on the Group’s wealth management products and services, more details of which are set out on the Group’s website at www.sjp.co.uk/products. Bright Wealth Management is a trading style of Bright FS Limited. Bright FS Limited is registered in England & Wales. Company No. 08191747. Registered Office: Yarmouth House, Trident Business Park, Daten Avenue, Warrington WA3 6BX.

ASK THE EXPERTS – INSURANCE

The heat is on?

Are you insurance ready?

It’s set to be the hottest summer in memory, both on and off the football pitch. But as the nights grow long and the beer gardens start to fill up, Club Insure’s Victoria Romero-Trigo explains how your insurance requirements might change.

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armer temperatures present more opportunities to host bigger events and attract new customers.

Barbeques, beer festivals, world cup games on the big screen… all help make a buzz around the community.

But it’s important to make sure you’re covered for the change in business that the heat brings.

Below, you’ll find a useful list of things to consider to make sure that you have the right cover in place.

Legislation For the most part, when you run an outdoors event, you’re under many of the same legal obligations that you are with BAU. These events are still classed as work and as such are subject to the Health and Safety at Work Act and the various other regulations passed under it. It’s also very likely that any volunteers who help run the event are classed as employees for the purposes of Employer’s Liability and Health and Safety legislation.

As the event organiser, it’s your responsibility to make sure that the location (including means of access, equipment, substances etc) are safe and won’t cause any harm to the visiting public or your staff. Location in this context means the area of your club grounds where the event will take place.

The key to ensuring that the event location is safe is to do an exhaustive risk assessments and checks. But assessments alone aren’t enough.

Once you identify a risk, you must act to mitigate it and put safety measures in place. Be as thorough as possible; even the most trivial risk could have large consequences. A key point here is to make safety measures compulsory for staff, volunteers and customers.

Make sure you know whether you need a Temporary Event Notice from the local licensing authority.

Insurance If your event has activities which could be considered hazardous, it’s vital that you speak to your insurer or broker as soon as possible. If your stan-

dard business offerings aren’t hazardous, you may not be covered for this event.

Hazardous events might include (but not be limited to): archery, assault courses, bouncy castles bungee jumping, clay pigeon shooting, firework displays and bonfires.

If you’re hiring outside contractors to run the event (or specific parts of the event), they must have their own employers liability and public liability insurance with an indemnity.

The contractor’s public liability should cover both damage to property and accident or injury to members of the public. This is vitally important if they’re running stalls or attractions where they have constant and immediate interaction with event-goers.

Despite the Unfair Contract Terms Act, some conditions observed recently have endeavoured to place onerous responsibilities upon the event organiser which should have been catered for by the suppliers’ own liability insurance.

Planning the Venue It is the organiser, not the land owner, who has ultimate responsibility to make sure the event area is safe. This includes any buildings, land, equipment, machinery and produce within the designated area.

Below are a list of potential risks, measures and things to consider when it comes to checking your venue is safe. Please remember that these are indicative and your list should be far more exhaustive.

• Are there sufficient numbers of people to help unload?

• Will vehicles need to be brought close to entrances and what are the traffic implications?

If you are showing a world cup game, for example, you should also take into consideration the positioning of the screen to maintain the safety of staff and members of the public. Try to put the screen in a central location but preferably next to a wall.

Customer should be able to see the screen from as many angles as possible so as to not create bottlenecks or overcrowding.

Warning Customers having a drink and a good time when they’re at your club or event, is a great thing. But as you well know, drink and hot weather isn’t always a mix that brings out the best in people. But you do have the law on your side when refusing to serve people who may have had one too many.

Under the Legal Aid, Sentencing and Punishment of Offenders Act 2012, fines of up to £1000 can be handed to licensees and bar staff who knowingly sell alcohol to somebody who is drunk or being drunk and disorderly in public.

CONTACT DETAILS Club Insure covers all aspects of club insurance.

Points to consider: • Has the local Fire Prevention Officer been contacted to ensure that the proposed use is acceptable and that there is no breach of any fire regulations?

• Are buildings large enough with sufficient entrances and exits for the numbers anticipated?

• Are fire exits clearly marked?

• Are sufficient fire extinguishers provided?

• Do exhibitors or stallholders need to bring in equipment?

• Are doorways wide enough to accommodate such equipment?

• Are there awkward steps or corridors to negotiate?

Contact Victoria Romero-Trigo, Director at e. Victoria.romero-trigo@club-insure.co.uk t. 0844 488 9204 Club Insure Ltd Romero House, 8 Airport West, Lancaster Way, Yeadon, Leeds LS19 7ZA www.club-insure.co.uk HSE advice on selection of competent contractors: http://www.hse.gov.uk/ pUbns/priced/hsg159.pdf

CLUB MIRROR 67

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ASK THE EXPERTS – BLOGGING

How you can boost your blogging At Studio44 we specialise in web design and SEO, so we’ve got a pretty good idea on how to tackle Google’s mammoth search and how to make your presence just that... present.

C

reating content in the form of writing a blog on a regular basis is a good start on enhancing your brand reputation, but also improving the general SEO of your site. We know our clients often see writing blogs and articles as quite a daunting task, but we’re here to guide you through the process.

Target your audience Rather than thinking about how you can tackle SEO specifically, think about your audience – what would they be interested in? If you can figure this out, then blog writing becomes easier. We try to break our blog writing down into different services and themes - as an example, SEO, web design, development and social articles. We find a broad mix covers our different audiences, but also keeps our websites SEO plodding along nicely as we cover a range of topics.

Keyword implementation... the right way!

Don’t stuff! We see this time and time again when people overuse keywords to the point it doesn’t make sense. Google is pretty clever and if you do this you can be heavily penalised and it doesn’t work in your favour. The best way to go about content optimisa-

68 CLUB MIRROR

tion is a balanced approach of keywords in your content. You should have keywords in the following places as a minimum: • The body of the blog (of course!)

• The title • The URL • The H1 tag • Meta descriptions • Any media you use, (pictures videos etc) Once you get into the habit of correctly listing keywords in a simple, balanced approach, creating your blog style should come easily.

Style and tone Keeping the style is important and personality in a website is imperative. We try to inject as much personality as possible, especially within our articles. It shows that you connect with and understand your audience. Think about what you’re writing about. Do you want it dense with written content or do you want pictures? What would the audience like to see?

Linking Articles and blogs are the perfect place to promote

yourself and your previous content. The hope of this is that users will interact further with your other website content. Furthermore, creating these internal links for Google to crawl will help the search engine to further understand your blog posts and is more likely to increase your rankings.

Keep organised Lastly, having a content calendar is key. If you can keep tabs on who’s writing content, when it is being uploaded, what the theme is and what the title is, you can help to plan for the near future, discovering gaps and implementing an ongoing strategy. It doesn’t need to be too fancy. Just simple and to the point.

If you want any more tips and tricks on how to create an ongoing blog and boost your SEO just get in touch!

CONTACT DETAILS Studio44 44 Newton Road, Tunbridge Wells, Kent TN1 1RU t. 01892 888 011 www.studio44.agency

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ASK THE EXPERTS – INTERIORS

The best layout for your club There is plenty to consider when buying club furniture. One area that is often overlooked is how furniture will impact the layout and flow of the club, says Robert Price, owner and Managing Director of Trent Furniture. Here he presents recommendations on planning the club’s layout.

D

esigning the layout of a club is tricky business. With so many options available, it can be easy to make tweaks as and when necessary, or simply place the furnishings wherever seems fit. But you don’t need me to tell you that this isn’t the best practice.

The layout is integral in any establishment’s success and impacts immensely on how effectively a venue operates. Putting the time into planning your club’s layout will pay dividends in the end. Of course, size, design and uses will vary from club to club so while there isn’t a one-size-fits-all approach, there are generic rules which can be followed.

The overall layout As a starting point, think about how your club house flows as a whole. The goal is to ensure that visitors and staff alike use the building in a logical and efficient way. This means that, for example, any changing/locker rooms, waiting areas, office and storage areas should all work together to create a natural flow.

Think about where members arrive and – if applicable – where they change, how they access playing areas and where people meet before and after games. The better you understand this and arrange your areas to complement each other, the more custom will naturally gravitate towards the club’s social bar space.

Club bar layout Once through the doors of the club’s bar, what layout would work best? Well, the focus should obviously be on creating a comfortable experience for members while ensuring staff can work efficiently.

From our experience in furnishing clubs, the tried and tested layout for a club is a scattering of stools and poseur tables around the bar area for easy socialising and an arrangement of private seating as you gravitate further away from the bar.

Consideration should be given to the type of clientele and average number of people who visit This will give you an idea of how much space is needed around the bar area and how much private seating is necessary.

Once you’ve decided how your space should be divided, draw up a floor plan. This should be created for every type of event you plan on managing.

(How you lay out the bar on a day to day basis will be different to how it will be arranged when hosting private functions, as an obvious example.)

When crafting your plans, bear in mind that a mixture of table sizes and seating arrangements works best to add visual appeal and cater for dif-

ferent group sizes. As a general rule, the distance between each table should be around 130cm. This will allow for the spacing of seats and gives staff and customers enough room to move between tables.

What type of furniture is best?

A club’s social space takes on a lot of roles, from pre and post-match drinks and community events to functions, meetings and much more. As such, your space needs to be versatile in terms of manoeuvrability.

It’s a difficult one. You want members to have an enjoyable experience but you also want the club to be easy to maintain. Having a variety of furniture to suit every type of event you host will be troublesome, not to mention costly. So an ideal choice is stacking tables and chairs. Unlike heavy fixed items, these can be easily interchanged, making clearance and storage quick and easy. Depending on the event, the right amount of furniture can then be stored away or brought out with ease. And because the furniture is stackable or foldable, the storage space doesn’t need to be enormous.

The one take away should be to think beyond the appearance when buying club furniture. Whilst this is important in creating the right theme for your club, careful consideration as to how it affects the club’s flow should carry equal weight.

“

From our experience in furnishing clubs, the tried and tested layout for a club is a scattering of stools and poseur tables around the bar area.

”

CONTACT DETAILS

Established in 1960, Trent Furniture supplies clubs throughout the UK, as well as to pubs, bars, hotels and restaurants. It makes and assembles much of its furniture at the company’s Leicestershire factory. t. 0116 2986 866 or 0116 2984 791 www.trentfurniture.co.uk

CLUB MIRROR 69

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ASK THE EXPERTS – COMMUNICATIONS

When manners maketh man With rudeness apparently on the increase in the UK and beyond, Paul Russell, director and co-founder of soft skills training company Luxury Academy offers up his views on the value of manners in both a business and communications context.

R

udeness is becoming the norm around the world. A 2016 survey from Statistica found that 74% of respondents said they believed people are more rude than they were 20 years ago. You see it everywhere. My entreaty would be to not forget how powerful manners can be – both personally and for business. Don’t imagine that the use of manners somehow makes you less powerful, they make you a stronger, better person.

Using please and thank you as add ons This is perhaps the simplest of all the small gestures of politeness, yet it is the one that is most often neglected. Whether people decide to withhold this social nicety because they think the other person doesn’t deserve their politeness or are just completely unaware of the right form, not using please and thank you is the height or rudeness. It’s not a ‘nice to have’ or an optional add on, but an essential in every conversation.

Being a ‘slammer’ It takes around five seconds to open the door for someone, maybe 10 seconds if a few other people sneak through the door too, yet most people imagine they are far too busy and important. And so, instead of holding the door, they allow it to slam behind them with little regard for who may be following. Still, they did shave 10 seconds off their journey.

Not passing the waiter test Really rude people seem to think that certain professions are beneath them, like waiting or retail staff. It’s like they have an internal ratings system that tells them whether the person they’re dealing with is worthy of their attention and courtesy, with the arrow most often pointing to no. Being abrupt or dismissive to a waiter doesn’t (as they think) show power. It’s actually rudeness, plain and simple.

A lack of grace Being well mannered is about actions but it’s also about response. Rude people are so unused to being polite themselves that when they experience it from others, they don’t know how to react. For example, it used to be commonplace for a younger person to give up their seat to someone older than them which would be accepted with good grace. But nowadays this is more likely to be met with anger like ‘are you saying I’m old?’.

No, they are just being polite.

70 CLUB MIRROR

Not understanding the power of a smile We can often forget the power of manners and politeness, and what they can mean to someone else.

A kind gesture like a smile, a greeting or a pat on the arm takes seconds, yet can mean an incredible amount. The poem A smile costs nothing but gives much says it all: ‘A smile creates happiness in the home, fosters good will in business and is the countersign of friendship. It brings rest to the weary, cheer to the discouraged, sunshine to the sad.’

CONTACT DETAILS Paul Russell is co-founder and director of Luxury Academy London, a multi-national private training company with offices in London, Delhi and Visakhapatnam, which specialises in leadership, communication and business etiquette training.

• www.luxuryacademy.co.uk

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