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clubmirror November 2013
AT T H E H E A R T O F T H E C O M M U N I T Y
CLUBS AROUND THE WORLD
CROATIA
BEER FESTIVAL • HQ • INDUSTRY INTERVIEW • LEGAL ADVICE
Creating Hospitality
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NOVEMBER 2013
AT THE HEART OF THE COMMUNITY
awards, events and calls to action
clubmirror SOCIAL
25 Hail the Ale
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ENTERTAINMENT
November 2013
Don’t miss new brews and old favourites at Club Mirror’s annual Hail the Ale Beer Festival, in association with CAMRA.
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AT T H E H E A R T O F T H E C O M M U N I T Y
26 Club Mirror’s Northern Trade Show Join Club Mirror and club-supporting suppliers in Manchester for Ask the Experts – Live!
27 Exclusive club event Doing anything on 21 November? Then put the date in your diary and join the celebrations. It’s the 21st Club Mirror Awards - great company, great food and great fun!
CLUBS AROUND THE WORLD
news, views, club life and legislation
CROATIA
6 Club World Booker shows support for clubs, regional real ale winners announced and the Vatican steps into club life.
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11 Brands news Who’s doing what, when and why. BEER FESTIVAL • HQ • INDUSTRY INTERVIEW • LEGAL ADVICE
12 Legal Eagle Late Night Levy – latest news on the long-running saga.
44 HQ Top advice on how to enjoy a merry – but safe! – Christmas in the club. Plus latest super-foods.
club advice – ask the experts
building the business 14 Industry interview CIU’S President George Dawson on club life – past, present and future.
18 Bright ideas, bright futures
46 Online booking systems
Club Mirror’s Spy has been tracking down clubs which are busy building business And he found them. In bucketloads.
Still using a manual booking system? Now’s the time to examine online booking systems. Here’s why.
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32 Club Kitchen – talking turkey 48 Why cook-chill is a hot topic
A back-to-basics on cooking the perfect turkey roast plus contemporary alternatives to traditional favourites.
Cook-chill systems can provide flexibility and profitability to club kitchens – whatever their size.
38 Clubs around the World 51 Working with a Club Board Private members clubs with boards face unique challenges. Sound advice on how to overcome them.
This month – spotlight on Croatia.
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52 What’s new? Latest launches and industry info.
54 Product portfolio It’s classified! Club suppliers ready to field your calls.
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clubmirror 3
leader
THE NEW 2013 coming to an end on a high
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As we go to press, the Chancellor claims there is now ‘real momentum’ in the UK’s economic recovery after GDP growth of 0.8% was measured in the third quarter. The Office for National Statistics (ONS) also reported that it had marked the strongest period of growth in more than three years, with services, construction and manufacturing all expanding. Good news all round. These hints of recovery have certainly been apparent in this year’s Club Awards entries. Growth is evident and all underpinned by the ability of clubs to ride the economic roller-coaster through change – changing their clientele, changing their offering, changing their perception to the outside world and, ultimately, changing for the better. Clubs are repositioning themselves and growing, while pubs are still closing at an alarming rate. There is still more to do of course. Food is becoming even more important as part of the going out experience and if this is an area of your club business which is currently under-exploited then 2014 could be the year to change that. In 2014 we will be working with a number of suppliers (Booker and Makro to name just a few) to look at how clubs of all sizes can benefit from the right food offering at the right price and with the right margin. Next year we will continue to lobby on your behalf – of course – on everything from recognising clubs as separate entities to rate relief. In the meantime though, indications for Christmas are good. Carlsberg UK tells us, for example, that their recent round of roadshows were heavily attended by clubs ready to do business – and they did. Add to all of this the hints of an economic recovery and we can toast a very happy New Year. Sean Ferris P.S. Remember to come and see us on 21 November at our Manchester Beer Festival and Trade Show (see page 28 for details). If you can’t make it don’t worry; we’ll be rolling out more trade shows across the UK in 2014.
clubmirror Editor Caroline Scoular
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IN THIS ISSUE...
Design David Foster
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Editorial Nick Sellens Events Leigh-Anne Ogilvie, Jill Slingsby
Caroline Scoular
Sean Ferris
Nick Walton
Nick Sellens
Richard Kopplin
Lawrence Hardcastle
Hamish Maclean
Bob Newbold
Display Advertising Margaret Doherty
Countertop, wall mounted & front of house models
Circulation Jon Hardy Accounts Michael Jeffries, Pam Attrill 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;
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sean@clubmirror.com; info@clubmirror.com 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.
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clubmirror 5
club world Strategy on track, says Booker CEO Booker’s Interim Results (24 weeks up to 13 September, 2013) reported total sales of £2.2bn ( up 16.5%). Like-forlike sales were up 2.3%, tobacco sales down 2.2% and non tobacco sales up 5.0%. Booker Direct, Ritter Courivaud, Classic and Chef Direct were reported to be on track and the Makro turnaround was also on plan following the company’s purchase in 2012. Charles Wilson, Chief Executive of Booker, said: “Our plan to focus, drive and broaden Booker Group is on track. The team at Makro have settled into the Group and are making a real contribution. Through working together, Booker and Makro are improving the choice, price and service for our retail, catering and small business customers. Our Customer Satisfaction improved which helped drive non tobacco like for like sales up 5.0%.” Asked what he would most like to be complimented on by club customers, Mr Wilson pointed to recommendations, price and service. Customer recommendations by Booker and Makro customers had increased to over 85% and 84% respectively. Stuart Hyslop, Sales Director - Catering said: “Our catering business has performed well during the first half with the summer weather really helping to boost sales for our customers. They have shopped little and often and our focus on offering outstanding value and fantastic availability has resulted in more caterers shopping at Booker and existing customers spending more. We will continue to improve choice, prices and service and I would like to thank our customers for choosing Booker.” • t. 0845 60 12 999
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Olympic legacy cash available to clubs Sports clubs have been invited to bid for a share of a £15mn National Lottery investment from Sport England’s Inspired Facilities legacy fund. The four rounds of funding have seen £71mn invested to date with more than 530 projects complete and operational. Further rounds will now follow after a commitment of £40mn, extending the fund until 2017. At least 70% of the funding will go to community and voluntary organisations, through grants of between £20,000 and £50,000. The remaining funding will be open to a wider group of organisations, including councils and schools, with grants of up to £150,000 available. Investment is available to clubs who want to ‘breathe new life into tired facilities that can be unattractive, expensive to run and difficult to maintain, putting these clubs right back at the heart of their local communities’. Funds are also available to convert existing buildings into venues that are suitable for grassroots sport. Sport England Chair, Nick Bitel, said: “Inspired Facilities is one of our most popular
funds, showing the importance of good, local sports facilities; not only do they improve the sporting experience of existing users they also help attract new ones. With £15 million of lottery funding available and a further £40 million over coming rounds, there are plenty of opportunities to benefit from this fund.” One project to benefit from the fund is Wigan Judo Club that received £50,000. Following an arson attack in 2006, which forced the closure of their 40-year-old dojo, the club has been without a permanent home. As a result membership of the club suffered, falling to about a third of what it was in its prime. Following the investment from Sport England the club has been able to renovate an old
warehouse to turn it into a permanent home. Phil Sullivan, Head Coach of Wigan Judo Club said: “It is no exaggeration to say Sport England’s support has given Wigan Judo Club a new lease of life...It’s not just a question of the grants - although these have allowed us to renovate a new facility and create a dedicated dojo and training suite - but the support, insight and motivation provided by the Inspired Facilities team have been a real boost to morale. We’re about to place some junior competitors in the National Championships, which would have been unthinkable just one year ago!” Clubs interested in applying should visit www.sportengland.org/inspiredfacilities
Craft brewery planned for Glasgow City Centre A planning application has been lodged to bring an urban craft brewery to a historic brewing site in Glasgow’s East End. The new venture is a collaboration between Williams Bros. Brewing Co. and C&C Group and will look to develop the Drygate Brewing Company as a centre of brewing excellence as well as a destination for tourists and craft beer aficionados. The site, adjacent to the Wellpark brewery (which previously housed a box factory) is owned by C&C Group. Scott Williams, co-owner of
Williams Bros. Brewing Company, Managing Director and creative force behind the Drygate Brewing Company, said: “The interest in craft brewing, both domestically and worldwide, is growing fast, as we know from our own experience, and we are confident that as a city-based microbrewery, the Drygate Brewing Company will be a big success. “Glasgow’s Drygate is close to many of the city’s tourist hotspots, including Glasgow Cathedral, the Provand’s Lordship, the St Mungo Museum and the High Street area,
and is five minutes’ walk from the city centre; it is the perfect location for what we have planned. We think this will be a major
regeneration of the Duke Street area.” The project aims to generate 16 new jobs.
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Come and join us 21 November, Manchester Club Mirror and club-supporting business partners are gearing up for one of the biggest days of the year. And we hope you can join us. Beer Festival Thirty casks of real ale will be ready for sampling at Club Mirror's 5th Hail the Ale Beer Festival. Carlsberg UK and Marston's are working behind the scenes with CAMRA to ensure that everything is perfect for the free-to-clubs event. Trade Show On the same day – same time, same place – is Club Mirror’s free trade show, Ask The Experts - Live! The informal event will have a host of suppliers on hand to help and advise clubs on any issues they may have. Air Products, BT Sport, Carlsberg UK, Club Insure,
Regional Winners of the CAMRA Real Club of the Year, run in association with Club Mirror, have been announced. The 16 regional winners will be welcomed to the Club Awards on 21 November in Manchester, where they will be further whittled down to four super round winners. The clubs are as follows: • Albatross Club • Barnton Cricket Club • Blackpool Cricket Club • Bolton Ukranian Club • Caxton Club • Cheltenham Motor Club • Darlington Snooker Club • Goring Social Club • Kinver Constitutional Club • Orpington Liberal Club • Ravenswood Club RBL • Sebastopol Social Club • Syston and District Social Club • The Poole Ex-Servicemen’s (RBL) Club • Tunbridge Wells Constitutional Club • Wakefield Labour Club (The Red Shed)
Dransfields, Larrytech, Marston's, Poppleston Allen and Sky are just a few of the suppliers to look out for. Club Awards and Gala Dinner In the evening, clubs can join their peers at the 21st annual Club Awards and Gala Dinner, hosted by renowned sports presenter Hazel Irvine. Crown Cellars will be showcasing some of its latest launches at the prestigious event,
Regional winners announced
which also welcomes major trade Associations such as the BII and CIU. • For details, timings and free registration for all of these events, turn to page 28.
Pub closures prove Rome is blessed food for thought with a new Booker has pledged support for clubs looking to start a food offering or improve an existing one. Talking to Club Mirror at the opening of a its first BookerMakro Depot in Sheffield, the reassurance comes after Club Mirror’s Sean Ferris highlighted a rise in the number of clubs reporting that displaced pub-goers are turning to clubs following local pub closures. “While this is of course great news for club revenues, there is a need to constantly re-asses the club offering to ensure that new members are there because they want to be and not by default,” said Club Mirror’s Sean Ferris. “Given the number of pubs which were serving food, there is a real opportunity - even necessity – for wet-led clubs to examine their
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food offering.” Stuart Hyslop, Sales Director Catering, agreed, saying that clubs could be reassured by the help and advice Booker can offer from entry level upwards. “Our All About Food book, for example, provides recipe ideas already costed out for all skill levels. We also encourage one-to-one conversations,” he said. “Our Locked Down prices on key items, with prices held for eight weeks, also helps with planning.” All About Food aims to provide menu inspiration, costed out menu items with different levels of selling price, quick and easy menu planners and additional profit opportunities. Suggestions are also available around event PoS and meal deal marketing.
cricket club The Vatican has launched a cricket club in a bid to encourage ecumenical and interfaith exchanges. Traditional tea and cucumber sandwiches were served at the launch of St Peter’s Cricket Club on 22 October in Rome. The club has already laid down its first challenge to the Church of England, asking for a match at appropriately Lord’s in September 2014. The initiative is being driven by Australia’s ambassador to the Holy See, John McCarthy, viewing cricket’s popularity in largely non-Catholic India, Pakistan and Bangladesh as a platform for dia-
logue. It would be a ‘very special occasion’ if seminarians from Rome’s pontifical universities might one day play students at Muslim or Hindu religious schools on the subcontinent, he said. Chairman of the club is to be Father Theodore Mascarenhas, an Indian official at the Vatican’s Council for Culture who once played as an off-spin bowler. Board members include the Sri Lankan captain of the first Italian national team. The club, which has already organised trial matches, aims to have a Twenty20-style tournament between all the pontifical
Head of the Pontifical Council for Culture’s sports department, Monsignor Mechor Sanchez de Toca, Honorary President of St Peter’s Cricket Club. Photograph: Gregorio Borgia/AP
colleges of Rome co-ordinated in November and seminaries and priests will be invited to compete for a place on the Vatican XI. The team will wear yellow and white, the Vatican’s official colours, and jackets will sport two crossed keys, the seal of the papacy. A pitch near Ciampino airport on the outskirts of the city has been made available.
clubmirror 7
club world
Innovation Champion winner announced
Number of golfers in UK could double A new survey has revealed that the number of people playing golf in the UK could be doubled if clubs and courses were friendlier, encouraged families and offered greater flexibility and better playing conditions. Growing Golf in the UK, a report commissioned by Syngenta and undertaken by independent market research company GfK, canvassed the opinions of more than 3,500 UK residents, including 2,145 nongolfers and 1,477 golfers. Results of the survey estimates that 8.5 million people would be interested in taking up the sport. Half of these would be in the 15-39
age group, according to the survey. Simon Elsworth, Syngenta Head of Turf and Landscape EAME, said: “Clearly, there is a significant opportunity here for golf to both retain existing players and to attract many new people into a sport that offers health and social benefits to all.” Of the non-golfers interviewed, 65% said they were looking for a new or additional sport or hobby, with 55% saying they had enough time for golf. Initiatives that would encourage non-golfers to take up the sport included: • Free golf morning (63%)
Scratch and sniff drug cards ‘increase’ farm detections Whatever next? Scratch and sniff cards to help people detect cannabis farms have resulted in a 28% increase in reports of cultivation, according to crime-fighting charity Crimestoppers which launched the three-month initiative in March this year. The cards release a scent that replicates the growing plant to help people identify the smell of cannabis. More
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than 200,000 cards were issued to crime hotspots and the charity reports that is has received more than 3,500 pieces of information from the public on cannabis cultivation since the launch.
• Easy access to affordable golf lessons (61%) • Relaxed dress code (54%) • Two-month trial period (53%) • More friends and family participating in the game (48%) However, the research also highlighted the reasons why golf faces challenges maintaining its existing customer base. Of the golfers interviewed, up to 50% feel intimidated by club rules, regulations and even members of staff – with 25% recalling no experience of being treated like a valued customer. Almost two-thirds (65%) said they would consider leaving their club or regular course.
Daniel Redman-Hubley has become Funkin’s Innovation Champion brand ambassador after creating a winning cocktail, Brick Lane Breakfast, at London cocktail bar Nightjar. The culmination of the competition saw five finalists given two hours at the venue to create a cocktail using a new Funkin fruit purée, Cape Gooseberry, unveiled at the event. Finalists were also asked to prepare a presentation prior to the competition regarding innovative plans for the brand.
Winner Daniel Redman-Hubley (left) with industry expert and Funkin consultant, Ben Reed.
LOCAL CRICKETER TAKES ON JIMMY ANDERSON Cricket fan Pete Moxom took on England Ashes hero Jimmy Anderson in the Strongbow ‘EARN IT.’ Challenge. The 25 year-old from Dorset was one of eight finalists chosen from thousands of applicants to take part in an intensive training programme before facing the bowling legend where he successfully defended his wicket, facing deliveries travelling up to 85mph.
EU Spirit Drinks Regulation ruling Hi-Spirits, distributor of the Antica Sambuca range, has welcomed a DEFRA ruling confirming that it is legal to sell flavoured Sambuca under the EU Spirit Drinks Regulations, provided it is correctly labeled. DEFRA launched an investigation earlier this year after being asked to rule whether only clear spirit could be labeled as Sambuca. The EU regulations describe Sambuca as a ‘colourless aniseedflavoured liqueur’. Jeremy Hill, chairman of HiSpirits, said: “We are pleased that
DEFRA’s ruling has confirmed that it is perfectly legal to sell, stock and serve flavoured Sambuca, provided it is clearly labeled as such. The
guidance to Trading Standards officers is clear.” • t. 01932 252 100 • e. info@hi-spirits.com
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BRANDS NEWS Who’s doing what and why – from launches to on-trade promotions 1. TETLEY’S CHRISTMAS CRACKER ALE BACK BY POPULAR DEMAND Tetley’s Christmas Cracker Christmas ale (4.3% ABV) will be available for order from 21 November. Described as ‘dark and contemplative, with subtle suggestions of vanilla and delicate hop aroma’, it makes an ideal accompaniment to a spicy mince pie or a slice of Christmas cake, suggests the company. The pump clip for Christmas Cracker features the iconic Tetley’s Huntsman in a festive mood. Supporting POS is available. David Scott, Director of Brands & Insight, Carlsberg UK, said: “Christmas Cracker is a proven success as a seasonal ale that will help drive sales for on-trade operators during the all-important Christmas trading period. It’s the culmination of a £5m investment in the Tetley’s brand during 2013.” • t. 0845 601 3432 • www.carlsbergwedelivermore.co.uk 2. FULLER’S RELEASES TRAITORS’ GATE Fuller, Smith & Turner has launched Traitors’ Gate, a ruby red seasonal ale (4.5% ABV) made
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from a blend of Liberty hops from the USA, Galaxy hops from Australia and a blend of malted rye and barley. The draught caskconditioned ale is described as rich and full bodied with a ‘biscuity malty character, a refreshing citrus nose and subtle, palate-cleansing zesty finish’. • t. 020 8996 2000 • www.fullers.co.uk 3. BULMERS ‘HARVESTIMATOR’ CAMPAIGN Bulmers has launched a Facebook campaign to extend Bulmers’ following on its social media channels. The four-week campaign revolves around a ‘Harvestimator’, a bespoke Facebook app. In a series of weekly competitions, a real apple tree from the Bulmers orchard will face pressure from various different conditions, from wind and rain to being taken on by a tug-o-war team. Using the Harvestimator, Bulmers’ fans will be challenged to guess how many kilos of apples will fall off the tree. • t. 0844 566 0109 4. KRONENBOURG 1664 ADS PUT TASTE FIRST HEINEKEN has launched three
new print and online creative executions for its Kronenbourg 1664 brand. The campaign is designed to complement the tongue-incheek ‘Hero hop farmers of Alsace’ advertising which returned to TV screens in October. Andrew Turner, Category & Trade Marketing Director, HEINEKEN On Trade said: “Today’s consumers are looking for a more premium drinking experience and Kronenbourg 1664’s outstanding combination of quality, taste and heritage gives licensees the chance to meet this growing opportunity.” • t. 0844 566 0109 5. VK RE-INVIGORATES RTDS VK has re-launched and re-branded its range of ready to drink (RTD) beverages. This includes five new fruit flavours – Apple and Mango, Orange and Passion Fruit, Strawberry and Lime, Tropical Fruits and Black Cherry. Blue, VK’s most popular flavour, remains the same, whilst Ice becomes Ice Storm, infused with edible glitter ‘to push the premium, glitter trend into the RTD category’. All are 4% ABV. • t. 01246 216000 • www.globalbrands.co.uk
6 GLENLIVET ENGAGES GUARDIANS The Glenlivet is calling on its global community of consumers – The Guardians of The Glenlivet – to select its next limited edition release of single malt whisky. Three new whiskies have been created by Master Distiller, Alan Winchester – CLASSIC, described as fruity with soft sweet caramel and toffee notes, EXOTIC, rich with warm spicy notes and REVIVAL, fruity with a creamy sweetness. The three whiskies have embarked on a worldwide tour and are being showcased at tasting events. A limited run of 2000 nine litre cases will be released globally from February 2014. • www.theglenlivet.com/guardians 7. COURVOISIER CELEBRATES THE HERE AND NOW Maxxium UK has launched its Here’s to Now campaign, encouraging consumers to live spontaneously. The aim is to ‘encourage social drinking occasions with Courvoisier that perhaps would not be expected from a cognac brand’, according to
the company. The campaign targets premium spirit consumers aged 25–45. Point-of-sale will be revamped across core items in the on-trade and sales tools, including glassware, will be available. • t. 01786 430 500 8. GLOBAL CAMPAIGN FROM CARLSBERG Carlsberg beer’s new global marketing campaign sits alongside its three year deal with the Barclays Premier League. Entitled ‘The Ride,’ the commercial focuses on the rollercoaster of emotions that those involved with the Premier League go through during the season. Tom Moradpour, VP Carlsberg Brand, says: “The Barclays Premier League is the most emotionally charged football league on the planet. We have used these emotions to create a commercial that is visually striking and celebrates why we think the Premier League is football that goes above expectations and that ‘Calls for a Carlsberg.” • t. 0845 601 3432 • www.carlsbergwedelivermore.co.uk
For further information on any of these brands, visit www.clubmirror.com/brands clubmirror 11
legal eagle
LATE NIGHT LEVY – A YEAR IN PERSPECTIVE
It seems such a long time ago that Club Mirror and readers were lobbying Parliament to have Private Members’ Clubs exempted from the dreaded effects of the Late Night Levy (LNL) and the Early Morning Restriction Order (EMRO), reflects NICK WALTON. Yet the story is still unfolding.
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The legislation enabling the licensing authorities to consult on the Late Night Levy (LNL) and the Early Morning Restriction Order (EMRO) came into force in the dark days of October 2012. It took quite a while for the authorities to dip their toes into the water, however, and the ramifications of these two blunt and restricting instruments is far from over. Significant interest in the EMRO rather than the LNL has exercised the minds of many licensing practitioners who, whilst competing for the opportunity to take instructions from the licensing community, have come together to act as one voice before licensing committees who have considered these two issues. This month, however, we’ll focus on the Late Night Levy and the adopters thereof. Late Night Levy (LNL) - Results so far! Newcastle upon Tyne Newcastle upon Tyne’s licensing authority consulted on the LNL in early 2013. The consultation ended on 30 April. Following further discussion at licensing committee level, the council and the cabinet approved the detail and the LNL is being implemented from 1 November this year. The LNL period commences at midnight and ends at 6am. The effect of the approval means that any premises (whether licensed through a Club Premises Certificate or a Premises Licence) which has hours which extend past midnight (apart from New Year’s Eve) has to pay the Levy. An attempt to soften the impact of the Levy on hard-pressed licensees has been made, however, by adopting ‘The Late Night Levy Newcastle Best Practice Scheme’. The scheme benchmarks premises to ensure a certain level of awareness and promotion of at least three of the four licensing objectives (Crime and Disorder, Prevention of Public Nuisance and Public Safety). A discount of 30% can be applied
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following determination that the premises have reached a certain standard. Information also suggests that as the scheme develops there will be more than one level to aspire to. Rather like a loyalty card, the more points accumulated the better the rewards! Milton Keynes Milton Keynes consulted on operating a LNL from 1am to 6am. The consultation ended in May. Interestingly, the licensing sub committee of the council rejected the adoption of the LNL in August only for the full committee to adopt the proposals in September. The implementation date is 1 May, 2014. The council estimates that £200k can be raised by the LNL, of which £140k will go to policing in the centre of Milton Keynes. A number of councils have consulted or are in the process of consulting. These include the following: Cheltenham Consultation is complete and a hearing date of 16 December has been set to make a decision – a nice Christmas present (or perhaps not!). City of London Corporation The consultation period has finished and a hearing date is awaited. Plymouth Consultation for a Levy for premises operating from 3am - 6am was completed on 5 October. A hearing has yet to be arranged. Tameside A consultation ends on 5 November. Suggested Levy hours are midnight and one minute (00:01) to 6am. York Consultation for a Levy from midnight to 6am ended on 31 October (2013). The findings will be considered by the council’s
cabinet on 3 December and by the full council on 12 December. The following Authorities are at the preconsultation stage. Liverpool Liverpool confirms that at a committee meeting on 24 April the licensing team was tasked to calculate Levy figures and possible income generated. Bristol A pre-consultation meeting took place on 23 May but no formal decision was made with respect to adoption of or consultation for the LNL. It was decided that the council would look at this issue again next month (December). Camden There was a pre-consultation on the EMRO and the LNL which ended in January this year. There is more interest in the LNL than an EMRO. However, there appears to be an impasse at the moment as the licensing authority is awaiting confirmation of how the Metropolitan Police would spend the income from the Levy. If the money is being generated within Camden then there is an inference that the policing should also take place in Camden. Chelmsford A voluntary contribution scheme had been suggested which was rejected by the local licensees. As a result, further consultations are to take place sometime in the future. Cheshire East The cabinet met in September and decided that the licensing committee should progress the concept of the LNL further. We await further details. Islington Islington is currently in a situation very similar
to Camden. The Council Director wants to have assurances from the Metropolitan Police Borough Commander that any LNL revenues generated within the London Borough of Islington will be spent in Islington. Lambeth Lambeth London Borough is currently seeking public opinion in respect of the LNL. Leeds The executive board of Leeds City Council will convene to reconsider the proposal following a request for further information in respect of the design of the consultation. It is expected that the reconsideration of the proposal will take place probably in January 2014. Woking The authority had gone out to consultation in respect of a proposed Levy period to take place from midnight to 6am. However, when the licensing committee convened on 15 October, they voted not to introduce either a LNL or an EMRO at this time. A total number of 16 licensing authorities have either expressed an interest or (one) have adopted the provisions of the LNL; everyone is waiting for everyone else. The operation of the Newcastle venture is likely to be scrutinised closely in the coming months. Many authorities, however, have dismissed the initiative; front loaded costs on consultation and set up mean that they do not have the critical mass of premises in their late night economy to cover the set up required.
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Next month: Early Morning Restriction Order – where are we now? Further information on this subject can be obtained from Nick Walton on 0115 9538 500 or n.walton@popall.co.uk
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industry interview
CIU’S GEORGE DAWSON ON CLUB LIFE – PAST, PRESENT AND FUTURE From glass collecting as a teenager to President of the CIU (Club & Institute Union) today, George Dawson’s life revolves around clubs. Here he shares his thoughts and hopes for the future. We’re nearly at the end of the year, so George, how would you summarise 2013 for the CIU? I’d say it’s been a year of legislation, government intervention and red tape. The CIU has had a successful year in that we were heavily involved in lobbying against the Beer Escalator duty. Many will claim the success here was down to them, but we do meet with government face-to-face regularly to present the voice of clubs and this has been on the agenda every time we meet. We believe that the CIU made a real impact here. In fact better lobbying has probably been something that I’ve noticed this year. Sometimes, however, even the most powerful lobbying doesn’t work, as we discovered on the Early Morning Restriction Orders (EMRO) and Late Night Levy (LNL). Three other highlights of the year spring to mind. The first has been the smooth introduction of Machine Games Duty. Her Majesty’s Revenue and Customs (HMRC) feedback and figures shows that clubs have signed up quickly, efficiently and on time – in fact better than many other sectors. And notably better than pubs. The other two highlights involve Club Mirror. The first is the association with Traditional Club of the Year at the 2013 Club Awards. We’re excited by this. It’s a great opportunity to showcase great CIU clubs to of the club industry, and
indeed to an even broader audience, which can only help us all. With this, and our closer working relationship with Club Mirror and its network, we aim to pull in new clubs to the association, as well as work with new suppliers. The second has been raising the profile of CORCA [Committee of Registered Clubs Associations] into the wider media, again through our broader networking and again through these pages. Predictions for 2014? The big issue is mandatory rate relief. Rate relief is currently discretionary. If it became mandatory it would help clubs substantially. Revisiting the smoking ban will also be on the table.
A WORD WITH MR CAMERON If David Cameron offered you three wishes on behalf of the club industry (all types of clubs) what would they be? 1. Rate relief 2. Smoking in clubs 3. Reduction of red tape Views on minimum pricing? Supermarkets have always been cheaper. But the VAT they therefore pay is minimal, so what is the benefit to the Government? They need a rethink. Views on this government? As a Union we are non-political. My personal view, however, is that most governments are the same! Having said that, interestingly I would say that Labour has bought in more legislation affecting clubs than the Conservatives.
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Monitoring the situation on EMROs and LNL will also remain high on the agenda. Everyone recognises that clubs aren’t the issue – from your readers to Police Commissioners. For example, when our CIU National Executive member for Northumberland, Sid Hicks, accompanied by David Clelland – also representing the All Party Parliamentary Group Non-Profit Making Members’ Clubs (APPG) – met with Vera Baird, Northumbria Police and Crime Commissioner, to explain the self-regulating nature of clubs, Ms Baird agreed that clubs should be viewed differently to pubs and night clubs. She felt it would be unfair if measures to deal with late night disturbances were to catch social clubs in the net since they don’t represent a big drain on police resources. This was something that many politician had seemed to have taken on board – until it came to the crunch. On gaming, as with most things, we just want to see a level playing field. I would like to see roll-over jackpots like the National Lottery. Tax is another issue. We understand the general economy and we understand the need to pull in money, but like most people I am baffled as to why you would target local community clubs yet seem to ignore the Starbucks of this world. Our final area is recruitment of new members into the Union so that we become still bigger and more powerful (and we look forward to working with Club Mirror on this). There are plenty of your readers who will benefit hugely from joining us. And the bigger we are, the bigger our voice. Can you trace your club roots for us? My parents took me to what is now called the Arden Social Club in Halifax. As a teenager I started glass collecting and became a member at 18. I was then asked onto the
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George addresses delegates at the annual CIU Conference, Blackpool.
SNAPSHOT - KEY CIU TIMELINES 1862: CIU established by Reverend Henry Solly in London
1962: 100th anniversary celebrated with opening of brand new head office, Club Union House, at Highbury Corner, London, where it can still be found today
1863: Lord Chancellor Lord Brougham becomes first President
1971: Purpose-built Broadstairs Convalescent Home replaces nearby Pegwell Bay, which closed in 1969. High point of Union membership; there are 4,033 affiliated clubs
1867: Hon. Auberon Reverend Henry Solly Herbert, Hodgson Pratt and Thomas Paterson succeed Henry Solly as joint Honorary Secretaries 1873: Associate Card Auberon Herbert inaugurated Finally, who would you award an OCE (Order of the Club Empire ) to? 1875: Chancellor of the Exchequer agrees To our founder, Henry Solly, for his humanitarithat clubs supply members and are not anism, his vision and his amazing legacy. liable to tax 1885: Hodgson Pratt serves as Union President (1885-1902) 1893: CIU opens new office in Clerkenwell Road, London; B.T. Hall serves as General Secretary (18931929)
Committee and at 19 I was elected Treasurer. Round about the same time I got involved with the CIU games league via the club, attending branch meetings. By 24 I was on the CIU West Yorkshire Branch where I became involved with seven clubs (I’m still involved with three of those) and at 27 I became Secretary of Arden. Eight or nine years ago I was voted onto the National Executive and for the last four years I have been President. Best and worst things about your job to date? The best part is meeting people. It’s also trying to make a real difference through lobbying and networking; you get a great sense of achievement. The worst part? Probably the internal politics which is inevitable – and entirely necessary – in a union such as ours. It’s a double edged sword at times, but only in this way can we keep our union working for everyone. It can slow things down a bit but it does mean that decisions are made carefully and with due procedure. What do you think about club management in general? Things would be better if clubs were allowed to run clubs. At the moment, because of the worry and the way the country is going, clubs feel they need to take on external expertise all the time. But the law is the law. If a club is being run properly it will know what the law is; it is either breaking the law or it isn’t. Same with stock control; it is either losing stock or it isn’t. And if they’re in any doubt then they should come to the CIU first and foremost rather than bring in expensive outsiders.
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1894: Former CIU President Lord Rosebery becomes Prime Minister; first Branch formed in Swindon, now Western Counties
1977: Queen Elizabeth II becomes the first reigning monarch to step inside a CIU club when she visits Coventry WMC with Prince Philip, as part of her Jubilee tour of the country 1978: CIU national Queen of Clubs beauty contest established 1981: Derek Dormer OBE Union President (1981-2003) 1983: The All-Party Parliamentary Group of Non-Profit Making Members Clubs founded on December 14th at Westminster 1985: Henry Solly’s grave is restored and a new inscription written 1993: First National Charity Raceday held at Doncaster; Star of the Bar competition for best bar staff first held
Lord Roseberry
1903: Reverend Henry Solly dies and is buried in the small village of Childrey, Oxfordshire 1907: Hodgson Pratt nominated for Nobel Peace Prize 1909: Saltburn Convalescent Home opens 1910: Four Metropolitan Branches: North East Met, North West Met, South East Met and Kent formed 1916: Third Convalescent Home opens, at Grangeover-Sands, now Cumbria 1919: National Individual Billiards competition inaugurated with the CIU providing a trophy 1922: Fourth Convalescent Home at Langland Bay, near Swansea, opens 1930: R.S. Chapman CBE serves as General Secretary (until 1951)
2000: CIU National Quiz established 1988: Queen of Clubs Elaine Summers from Bedford Russell Park Club
2001: Club Union House redeveloped 2007: Annual General Meeting in Blackpool votes to allow women to buy Pass Cards
1997: Star of the Bar Kath Simpson from Dorchester Trinity Club
2011: Carol Goddard first woman is elected to NEC
1934: Club Management Diploma introduced 2012: 150th Anniversary, June 1939: Outbreak of World War Two; there are 2,863 CIU-affiliated clubs Carol Goddard
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industry interview
UP CLOSE AND PERSONAL... with George Dawson What clubs do you belong to? Arden Social Club and Siddal Cricket Club. Best club experience When I received a 21 year gold medal presentation on 2011 at Arden Road Social Club by John Tobin (the current CIU Vice President). Where where you brought up? Halifax. And where did you go to school? Crossley and Porter Grammer School, and then I went onto a technical college to study for a BEC (Business Education Council) National Diploma in accountancy. Favourite subject? Art. My best subject was maths, though. First job? That was in an electrical wholesalers. Most challenging and fulfilling job to date? What I do now. And specifically (and over the years) helping to turn clubs around. Biggest influence in your club working life? That would be Bill Bennett who was the Secretary at Arden Road Social Club before me. He was a real mentor. What are you reading at the moment? A book on the American Civil War. All time favourite film? It’s A Mad Mad Mad Mad World with Jimmy Durrante. First record you ever bought? Love Has A Mind Of Its Own, by Donna Summer and Andrew Gold’s Never Let Her Slip Away. Your ‘dessert island’ five items of food? My favourite ever meal would be boiled bacon with boiled potatoes, broad beans with a parsley sauce. To drink - a very dry cider. Favourite tipple at the end of a hard day? Guinness. And I’m very partial to a liqueur coffee after a meal.
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building the business – club initiatives
BRIGHT IDEAS
BRIGHT FUTURES Club Mirror’s Spy has been busy this month, tracking down clubs which are bringing in members and building the business. And he found them. In bucketloads.
DURRINGTON & DISTRICT WMC Durrington, Wiltshire Year founded: 1926 Members: 490 Membership at Durrington & District WMC is growing, and the club is picking up displaced pub-goers from the closure of two local pubs. With one bar and one function room, the club is determined to maximise the use of its premises and to keep its new members. “We’re in the process of having a kitchen fitted so that we can serve food. The members decided to do this and they initiated a loan to pay for it,” says Secretary Kelly Godwin. “Yes we have a committee, but members help to assess big decisions like this.” The club is also planning to redecorate the club area completely and update the bar in the next few months.
NORTH ORMESBY WMC North Ormesby, Cleveland Year founded: 1920 Members: 2,500 “We’re trying to change the image of our club. We’re smartening it up and modernising. Over the last three years we’ve spent £700k redeveloping it,” says Secretary Leslie McPherson. The club has three bars, a function room, concert room and a separate games room. Entertainment has been stepped up with live groups on Saturdays and duos, trios and/or karaoke on Sundays. A Show of the Month is also now staged, proving a big crowd puller, and events are advertised through the web site, social media and advertising in the local paper
What’s new? “We’ve had phenomenal success with the function room. It’s solidly booked for weddings up until 2015. It’s been mainly word of mouth, but the web site and social media have helped to build the business up,” says Leslie.
What’s new? A boosted entertainment programme now stages quality acts well-known in the area. “This has succeeded in bringing in a new crowd,” says Kelly. Facebook, local press advertisements, flyers and large external boards are used to advertise events.
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BATH CRICKET CLUB Bath, Avon Year Founded: 1859 Members: 700 “This last 12 months has been one of the most memorable periods in living memory at the club with an ambitious £300,000 refurbishment completed, a new management team put in place and revenues skyrocketing from an emphasis on catered events,” says Club Manager Dave Nelson. The club hosts around 90 senior and 80 youth matches each season which equates to around 2000 players in total The club has two sites, the main one being its North Parade Ground in the centre of Bath. This now boasts two bars, a large terrace and function room and a 15pitch cricket square, together with three artificial and 14 grass practice pitches. There is also an indoor Cricket School. The club hosts around 90 senior and 80 youth matches each season which equates to around 2,000 players in total Underpinned by the £300,000 refurbishment, catering at the club has been ramped up and has helped to more than double the club’s target revenues. “We’ve worked hard to foster the links with local businesses and the wider community and let them know that we’re not a closed shop but a fantastic amenity,” says Dave. “To that end, along with catering for members and spectators during the cricket season, we have catered for big charity events, corporate cricket matches, weddings, parties, seminars, meetings, and so on. At the same time,
six weeks of hot weather, weekend after weekend, during the summer has helped to build revenues and to get members coming in and eating and drinking here.” With Bath Rugby Club just across the way, matchdays are also good news for the club. “Recently we had a home cricket match and Bath was playing Leicester in the rugby. We took over £4,000 in a single day.” What’s new? The new clubhouse. “The clubhouse has been transformed for the better with a completely remodelled interior and new terrace that really makes the most of our surroundings. This has given the club a real platform from which to move forward as a cricket club and as a business,” says Dave.
FINEDON CONSERVATIVE CLUB Finedon, Northamptonshire Year founded: 1892 Members: 600 “We did record turnover last year and made £10,000 profit so it’s been a great year financially,” says Mick Walker, Club Steward of 14 years. “The club has also managed to invest £90,000 on an outside smoking area and new disabled toilet; no small sum for what is a relatively small club.” The club has a bar and lounge and is home to a skittle team. The bar area has also been revamped and serves four real ales (with training from Cask Marque). “It’s the value for money that makes village clubs like ours so
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vital,” says Mick, adding that the club has managed to hold its prices for the second year running. What’s new? “Finding the money to invest on the club has been key to ensuring the club has a crucial outside smoking area and better disabled facilities,” says Mick.
NEWCASTLE CRICKET CLUB Jesmond, Newcastle Upon Tyne Year founded: 1888 Members: 880 “This year business is looking amazing. We’re fine tuning marketing to get people to come and see the place. We have two students who are studying marketing involved with us, and an online marketing specialist volunteering,” says Olwyn Hocking, Co-Chair and Secretary. “The club’s turnover is now increasing every year. It’s the opposite to the trend of pubs closing.” The club marks the 125th anniversary of the ground this year. It held a three day event in July to mark this milestone, including activities with local children in Victorian outfits, special cricket games, a town crier, a blessing of the stumps and a Pimms weekend. Two handwritten letters arranging the original purchase of the grounds also created good coverage in the media, including a BBC TV interview and a video being shot with cricket legend Mike Gatting. There is terracing all around the cricket ground and a new decking area with hedging and new 2.8 metre parasol. The club also took out a loan last year to refurbish the bar with wooden blinds, new chairs and cricket-themed wall decorations. The club has a function room with capacity for 130 and is booked for weddings up to two years in advance. What’s new? “We joined a partnership to create a new 18 month pilotscheme post of Community Development Worker,” says Olwyn. “The aim is to harness volunteers from the local area and create a pool of volunteers for use for different community events.”
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building the business – club initiatives
GLASGOW UNIVERSITY UNION Glasgow Year founded: 1885 Members: 5,000 Glasgow University Union has nine bars, two libraries, a debating chamber, reading room, five function rooms, a billiards hall, coffee shop and café, five popular games machines, a garden and sports fields. The café serves food such as lasagne and pizzas and at the bars, chips, paninis and sandwiches. In The Drawing Room coffee shop, paninis, cakes, muffins and pastries are available. A monthly budget of £1,850 sees a busy entertainment programme which includes pub quizzes, snooker, pool, darts, poker, DJs/dancing, karaoke, open mike nights and dodgeball competitions. ‘Daft Friday’ – now in its 104th year – takes place at the end of the Christmas term and last year played host to almost 2,000 people, netting £79,000. What’s new? In January 2014 the current 1960s building is being demolished and a new one built at a cost of £5m. There will be 10 bars in total and a student nightclub experience. “We’re very positive about our new building. It will be a major competitor to nightclubs in Glasgow,” says Honorary Secretary, Imogen Dewar.
BATLEY IRISH DEMOCRATIC LEAGUE CLUB Batley, West Yorkshire Year founded: 1882 Members: 2,800 “It’s been a very busy year right across the board and we’ve continued to be at the heart of the community 365 days of the year, maintaining our local reputation for being a friendly, good value venue and a great night out,” says Andrew Murphy, Club Secretary. “We continue to make a profit for the members and ensure the club is here for future generations to enjoy.” The club needs around 20 part time bar staff to cover its four bars. (Cask is big at the club and sells well at £1.70 a pint). There is also a function room, snooker/sports room and three games machines which are always busy. Entertainment is at the forefront of activity with sell-out concerts throughout the year. “We have a very good relationship with the local paper and they recognise that we’re a major part of the local community and give us lots of coverage when we have an event coming up,” says Andrew. Regular charity events bring in new people, and the club is very active on both Twitter and Facebook: “Members post up their photos after events and create a bit of a buzz ahead of band nights and other major events.”
The website is regularly updated with all the latest events and the club texts and emails the member database on a monthly basis. “We also have a loyalty card scheme. You buy the card for one-off payment of £5 and you get 10p off every drink you buy when you show your card. We’ve issued about 700 cards so far,” he says. The club rents out its function room free making it a popular party venue (and therefore increasing bar takings). The club’s position encourages passing trade and younger members will start off their night out at the club for a couple of hours before heading on. What’s new? There have been quite a few closures of pubs in villages around the area and the club has picked up quite a lot of members as a result. At the same time, there’s a continuity of families coming through the doors, with some stretching back four generations. “There’s always a warm welcome here and the range of drinks and turns we put on every week means that this is a pretty unique place,” says Andrew. “People know they can come here and enjoy responsible drinking in a very safe, family environment. You wouldn’t get that in some pubs around here.”
NUNSFIELD SOCIAL CLUB Alvaston, Derbyshire Year founded:1989 Members: 1,500 Paul Walton and his partner Denise Oakley are the Club Steward and Stewardess at Nunsfield Social Club. In February this year they oversaw an extensive refurbishment programme to the tune of £30k which saw the function room redecorated with new lighting, new furniture, a new stage and three video panels. The conservatory and members’ bar and lounge were also part of the programme with new tables, new leather chairs and reupholstered furniture. The function room’s video panels were sourced from Devon. “We looked at rival clubs to see what they were offering and knew we could do better,”says Paul. “ It took weeks of research. We can now run anything on the panels. For private functions, for example, we can use people’s pictures.”
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The club held an Open Day and wrote to everyone who’s forward booked the function room. “We also invited members and suppliers and promoted the function room on the web site, Facebook and in the local press.” Business has really taken off. Last year there were 21 vacant dates, this year there are none and 2014 is almost fully booked already. “No-one has anything like it round here. Turnover for the function room has doubled if not tripled,” says Paul. The entertainment budget has been increased, and a successful Beer Festival was held in June. “We offered 18 beers and 15 bottled continental ales which were so popular, we have kept them on permanent sale,” he says. “Real ale helps bring people into the club. We offer six real ales (three permanent, three guest) and two draught.” The club serves on average 500 ales a year from its bars, and has a darts room, pool table, and large garden as well as two games machines from Dransfields (“We met
them at the Club Mirror Awards last year and decided to change suppliers to them,” says Paul.) What’s new? The refurbishment. “We also introduced a loyalty bonus. Each member gets a stamp when they go to the bar. When they get 10 stamps, they are entered into a draw to win £30 at the bar - we have two draws a month. This is publicised through an e-newsletter, the local press, and an ad in CAMRA,” says Paul.
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MONKS SPORTS & SOCIAL CLUB Woolston, Cheshire Year Founded: 1963 Members: 700
BEECHWOOD & EASTERSIDE SOCIAL CLUB Easterside, Cleveland Year founded: 1973 Members: 4,500 Membership has grown by 7% in the past year and the club has a waiting list for new members keen to enjoy the three bars, three games machines (Dransfields), function room and snack bar. “Our biggest change in the last year has been 200 solar panels on the roof at a cost of £70k. We took advantage of a government initiative where you get paid for every Kilowatt you produce,” says Club Secretary Mick Smith. “So far we have been paid £5,500.” The club puts on entertainment six nights a week, from ballroom dancing and bingo to comedians and bi-annual boxing tournaments. The club has also built mid-week business by staging 1960s/1970s bands every Wednesday night. “These are the real artists not tribute bands - normally some original members joined by new ones,” says Mick. “For example The Bachelors, Vanity Fayre and Edison Lighthouse. The music is ageless and attracts all age groups. Normally we get 500 people in for these evening and they always sell out.”
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Another highlight was getting ex-world snooker champion Ken Docherty in to play snooker with members. In 2012 members raised £10,500 for charities through various activities such as a coast-to-coast bike ride, eight members bungee jumping, a sponsored walk, functions at the club and prize draws (“For example the numbers game. You write your name next to a number 1-50 and you could win a bike,” says Mick. “We do that every Sunday.”) What’s new? The solar panels. “The club is saving money on bills and in six years it will recoup its investment. The money was sitting in the bank so we decided to make good use of it,” says Mick. “We’re trying to make our money work for us.”
This has been a big year for Monk Sports & Social Club, explains Mark Brennan, General Manager: “Football was floundering and the facilities weren’t being used so I decided we should look at diversifying into rugby. I went round all the local clubs and finally found one which would move to our premises.” There are now six junior rugby sides and two adult sides. The first adult team is in the National Conference and the reserves are in the North West Counties tournament. “All this has had a positive impact on the club bringing more people in who use the bar and other facilities. People that didn’t know the club existed have come in and joined up,” says Mark. Membership has grown by 5% in the last year as a result. The club has two bars with four games machines, a function room, play area, games room, garden, rugby pitch, football pitch and bowling green. Snacks such as pies, chips and sandwiches are available. There’s a guest artist every fortnight plus bingo, junior karate, quiz nights, line dancing and ballroom dancing. Local press advertising, posters, the club web site and Facebook are employed to publicise events. As well as the rugby teams the club also has pool, dominoes, darts, football and bowls teams. What’s new? Part of the club’s strategy is to keep creating opportunities and reasons for children to attend the club. This will, in turn, boost parent attendance. The club has refurbished the lounge/bar area at a cost of £7,000.
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For more information visit www.clubmirror.com
CLUB TRADE SHOW Club Mirror’s Ask the Experts Live! Trade Show takes place on 21 November in Manchester. Time – 2pm - 5pm Date – 21 November, 2013 Venue – Copper Face Jacks Pub, Palace Hotel, Oxford Street, Manchester, M6O 7HA JOIN US • Find out what club suppliers are up to and what impact they could have on your club • Share your latest news and events • Network with other clubs WHO’S ATTENDING? Club supporters and suppliers who are keen to share their innovations and ideas to boost your sales, as well as explore cost-saving concepts. The aim is to provide real benefits to you and your club.
SEE YOU THERE! e. info@clubmirror.com t.01752 272022 f.01753 272021
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To arrange rrang a g an appointment eentt to taste any of the hee 650 65 wines from ou our ra range, a see samples mples of our free wine ne lists lis or receive our ur full wines and spirits rits pricelist p call us on 0845 601 3432 or visit v crown-cellars.co.uk crown-cellars.co.uk PROUD PR ROUD RO O SUPPORTER SUPPO OR RTER RT T OF THE CLUB CLUB U MIRROR MIRR RO RO OR CLUB CLUB AWARDS AW AW WA ARDS A
building the business – join us
REMEMBER, REMEMBER THE 21ST OF NOVEMBER Busy clubs and officials are hard pressed to take time out unless there’s a very good reason to do so. This is why Club Mirror is cramming three events into one action-packed day on 21 November in Manchester. Whether it’s sourcing new suppliers, seeking expert advice on legislation, comparing notes with other clubs or trying out a new beer for the bar, the Club Mirror team invites you to join them for an action-packed day (and evening).
2-5pm HAIL THE ALE BEER FESTIVAL Club Mirror’s fifth Hail the Ale Beer Festival, in association with CAMRA, will present ales from brewers of all sizes. Free to clubs and free to sample, clubs can test out ales and seek advice from the experts on how to keep and serve the perfect pint. Also: top tips on how and why well-kept real ales can create a point of difference.
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building the business – join us
2-5pm ASK THE EXPERTS – LIVE! This free-to-clubs event brings clubs and club-supporting suppliers together in an informal and informative atmosphere, aiming to forge new partnerships and cement old ones. “Business-building is what it’s all about,” says publisher Sean Ferris. “We’re encouraging readers to come along and network with companies they already work with as well as meeting those not yet on their radar.” Ask the Experts - Live! will host experts in a number of key club areas including cellar management, energy saving, gaming machines, web design and hi-tech screens, as well as advice on latest legislation and better buying.
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6.30-7.30pm
7.30-10pm
DRINKS RECEPTION
CLUB AWARDS
A drinks reception for Club Awards finalists, association representatives and sponsors. Other announcements for the event will be published in the coming issues of Club Mirror.
The 21st Club Awards and Gala Dinner will be presented by guest host and TV sports presenter Hazel Irvine.
10pm-4am ENTERTAINMENT ZONE The evening continues after the Awards with entertainment, upbeat disco and real ales at ÂŁ1 a pint. (Images from 2012 event.)
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building the business – join us
BOOKING AND REGISTRATION FORM • GALA DINNER • HAIL THE ALE • ASK THE EXPERTS – LIVE! Join us and clubs from around the country at the club event of the year.
REGISTRATION AND BOOKING FORM Name: _________________________________________
CLUB AWARDS AND GALA DINNER Early Bird Rate available for bookings taken by October 22
Club Name and Address: __________________________
Please reserve me (STATE NUMBER) ______ extra tickets for the Gala Dinner at the Early Bird Rate of £58.80 per person (including VAT of £9.80).
_______________________________________________
_______________________________________________
Please reserve me (STATE NUMBER) ______ table/s for 10 at the Gala Dinner at the Early Bird Rate of £451.20 (including VAT of £75.20).
Contact Telephone Number: _______________________
Email: _________________________________________
ASK THE EXPERTS – LIVE! (FREE TO CLUBS) • I would like to attend the Ask The Experts – Live!
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• I will attend on my own ■
HAIL THE ALE BEER FESTIVAL (FREE TO CLUBS) • I would like to attend the Hail the Ale Beer festival
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• I would like to bring colleagues
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• I would like to bring colleagues
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SEND COMPLETED FORM TO CLUB MIRROR: BY FAX: 01753 272021 BY POST: Club Awards, Club Mirror, Gainsborough House, 59-60 Thames Street, Windsor SL4 1TX BY EMAIL: info@clubmirror.com CALL: 01753 272022
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building the business – club kitchen
Talking Planning a club Christmas lunch? Here’s a back-to-basics on cooking the perfect turkey roast plus contemporary alternatives to traditional favourites
TURKEY
s the run up to Christmas gathers pace, and turkeys around the country are wishing they’d been born as anything other than the nation’s favourite festive dish, clubs with kitchens are busy preparing for the most important meal of the year – the Christmas Turkey with all the trimmings. As simple as a Sunday roast, it’s just as easy to get it badly wrong. So here’s a Step by Step Guide to ensure a spectacular meal with perfectly cooked accompaniments
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CLASSIC ROAST BRITISH TURKEY WITH ALL THE TRIMMINGS Serves 12 Preparation time: 30 minutes Cooking time: 4 hours Ingredients: chestnut and cranberry stuffing • 30ml/2 tbsp vegetable oil • 1 red onion, chopped • 50g/2oz dried cranberries zest and juice 1 lemon • 175g/6oz fresh white breadcrumbs • 200g/7oz ready cooked and peeled chestnuts, chopped • 60ml4 tbsp each of chopped fresh sage and fresh parsley • 225g/8oz sausage meat • salt and freshly ground black pepper • 1 (5.4kg/12lb) oven-ready Turkey, giblets removed Chipolata and prune bacon rolls • 12 rashers rindless smoked streaky bacon • 6 chipolata sausages, twisted in half to make 12 • 12 pitted no-soak prunes • 50g/2oz butter • 30ml/2tbsp plain flour • 900ml/11⁄2 pt turkey stock To serve: roast potatoes, parsnips, mixed vegetables, gravy, cranberry sauce STEP BY STEP Step 1. Calculate cooking times Weigh turkey, and calculate cooking time: allow 18 minutes
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per 450g/1lb. Schedule in when to prepare and cook the potatoes and vegetables. Step 2. Stuffing Heat oil in a pan and fry onions for 4 minutes. Add cranberries, lemon zest and juice; remove from heat. In a large bowl, mix remaining ingredients with onions. Season. Step 3. Chipolata and prune bacon rolls Cut bacon rashers in half. Wrap each sausage and prune with a piece of bacon. Place seam side down in a roasting tray, cover and chill until required. Step 4. Turkey Preheat oven to 170°C/375°F/Gas Mark 5. Spoon stuffing into neck cavity. Truss the bird: tie string around leg joints, then around parson’s nose, under the bird and up over the wings. Tie tightly. Place in a large roasting tin. Spread over with butter and season. Loosely cover with foil. Roast, basting occasionally with pan juices. While Turkey cooks move onto steps 5 and 6.
Step 5. Roast potatoes: (55 minutes cooking time) Peel and cut. Boil for 10 minutes in salted water. Remove and place in a roasting tin containing hot fat, and turnover in fat for a crisp outside. Cook at 220°C/425°F/Gas Mark 7. Step 6. Roast parsnips: (1hr 5 mins cooking time) Peel and cut in slices. Boil for 5 minutes in salted water. Place in roasting tin as above and cook for 1 hour. Step 7. Remove foil for final 45 minutes, to crisp skin; roast bacon rolls and stuffing balls above the turkey for 20 minutes. Check turkey is cooked – pierce thigh with a skewer - juices should run clear. Transfer turkey to serving plate, cover with foil and rest in a warm place for 20 minutes - this makes carving easier. Step 8. Make gravy Spoon off excess fat from juices in roasting tin. Place tin on a low heat. Add flour and cook, stirring for 1 minute. Stir in stock. Bring to boil and simmer (5 mins) stirring occasionally.
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• 1⁄2 tsp Dijon mustard • Seasoning to taste
Pan Fried Salmon Suprême with Mussels in a Saffron Cream Sauce
1. Crush the potatoes, season, add 1 tbsp parsley and Dijon mustard, press into metal rings and allow to set in the refrigerator. Reheat by pan frying in the butter. 2. In a non-stick pan heat 40ml olive oil, place salmon suprême skin side down and allow to cook for approx. for 3-4 minutes. Place in a pre-heated oven at 200°C and finish cooking for approx. 8 - 10 minutes. 3. In a pan heat 30ml of olive oil and sweat garlic and shallot. Add mussels, white wine and cover with a lid and steam for approx. 5-7 minutes. Remove mussels from the stock and add double cream and saffron. 4. Reduce sauce to desired consistency add parsley and season to taste. 5. Place the salmon suprêmes on the crushed potatoes with the mussels around the dish. Spoon the saffron and parsley cream over the mussels and serve. CRANBERRY, TOMATO AND THYME CRUSTED RACK OF LAMB Preparation time: 30-40 minutes Cooking time: 40 minutes Serves 6 For the rose wine and cranberry gravy • 1 garlic clove, crushed • 1 bottle rose wine • 1 large sprig fresh thyme • 4tbsp Cranberry Sauce • 2tsp caster sugar • 25g/1oz butter For the lamb • 2 garlic cloves • 50g/2oz sun-dried tomatoes • 3tbsp Cranberry Sauce • 2tsp fresh thyme leaves
ALTERNATIVE IDEAS While roast turkey remains characteristic of Christmas, there are plenty of recipes which will provide an exciting alternative.
• salt and freshly ground black pepper • 3 racks of lamb (6 cutlets on each) 1. To make the gravy: put the garlic, rose wine and thyme into a large pan, bring to the boil and boil rapidly for 15 minutes until reduced by half. Strain, discard the thyme and return the wine to the pan. Add the Ocean Spray Original Cranberry Sauce and caster sugar and stir over a low heat until the sugar has dissolved. Set aside. 2. Preheat the oven to 200°C/Fan oven 180°C/ Gas mark 6. Put the garlic, sun-dried tomatoes, Ocean Spray Original Cranberry Sauce and thyme into a food processor and whizz together to a smooth paste. Season well with freshly ground black pepper. 3. Trim the lamb of most of the fat. Spread the cranberry mixture firmly onto the outer side of the lamb to coat evenly. Put crust side up into a roasting tin and roast in the middle of the oven for 20 minutes for medium-rare or 30 minutes for well done, covering the crust of the lamb loosely with foil if the crust starts to burn.
Cranberry, Tomato and Thyme Crusted Rack of Lamb
PAN FRIED SALMON SUPRÊME WITH MUSSELS IN A SAFFRON CREAM SAUCE Serves 2 • 2 x 140 - 170g salmon suprêmes (skin - on) • 75ml olive oil • 180g mussels (cleaned with beards removed) • 30g butter • 1 garlic clove, crushed • 1⁄2 shallot, finely diced • 45ml dry white wine • Pinch of saffron • 2 tbsp parsley, chopped • 50ml double cream • 200g new potatoes, cooked
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building the business – club kitchen Black Pearl Scallops with warm Fennel and Potato Salad and a Clementine, Basil Dressing
Veggie option
Christmas Pie with a Sage Suet Crust
BUTTERNUT SQUASH RISOTTO Serves: 4 For the risotto • 100g butter • 200g Riso Gallo Carnaroli Risotto Rice • ½ pack fresh flat leaf parsley, finely chopped • 50g Parmigiano-Reggiano, grated, plus extra shavings to serve For the stock • 2 litre vegetable stock • 4 cloves garlic • Pinch of saffron strands • 4tbsp white wine • 2tsp tomato purée • 1 small butternut squash peeled for the risotto 1. Stock: place the vegetable stock in a large pan with the garlic, saffron, white wine and tomato purée. Bring it to the boil. Simmer for 5-10 minutes.
Poached Paupiettes of Turkey with a Turkey Jus
4. Remove the lamb from the oven and transfer to a warm plate and leave to rest in a warm place for 5 minutes. Meanwhile, pour the rose wine mixture into the roasting tin and bring to the boil, scraping up all the pan juices into the gravy. Whisk in the butter until glossy. Season to taste. 5. Cut each rack of lamb into cutlets and serve with the rose wine and cranberry gravy, creamy mashed potatoes and fine green beans. BLACK PEARL SCALLOPS WITH WARM FENNEL AND POTATO SALAD AND A CLEMENTINE, BASIL DRESSING Serves 2 • 8 x Black Pearl scallops (muscle removed) • 100ml olive oil • 4 baby fennel bulbs, finely shaved • 4 new potatoes, peeled, cooked and sliced
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2. Cut the squash into 1cm dice, then add to the stock. Continue to simmer the stock for about 10 minutes until the squash is just tender. Using a slotted spoon, transfer the squash to a plate and set aside. Then remove and discard the garlic cloves. 3. To make the risotto, melt half the butter in a heavybased pan, add the rice and stir it well with a wooden spoon on a low heat for 1 minute. Gradually ladle in the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding another ladleful. 4. When the rice is just tender, about 15-20 minutes, stir in the cooked squash. Keep adding the remaining stock for about 5 minutes, or until the rice is creamy and the stock is absorbed. Stir in the chopped parsley, Parmigiano-Reggiano and the rest of the butter. Season and serve topped with cheese shavings. CHRISTMAS PIE WITH A SAGE SUET CRUST Serves 4 CHRISTMAS PIE FILLING • 300g turkey thigh meat, diced • 300g gammon, diced • 1500ml chicken stock • 1 stick of celery, chopped • 1 bay leaf • 1 bouquet garni • 100g onion, diced • 100g carrots, diced • 600g cranberries • 50g butter • 50g flour Simmer turkey and gammon in chicken stock with celery, bay leaf and bouquet garni for approximately one hour.
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To make the coulis : 1. Put the juice, sugar, cinnamon stick and water into a large saucepan and heat, stirring until the sugar dissolves. 2. Add cranberries and cook until they are very soft about 10 minutes. 3. Allow to cool then press through a sieve to make a puree. Stir in the vodka. 4. Heat the pudding as directed on the label, turn onto a plate then scoop into a small teacup and invert onto individual plates. Serve the cranberry coulis poured around either at room temperature or warmed in the microwave. If making the coulis in advance it will thicken when cold. Warm and add whisk in a little more cranberry juice to give a pouring consistency. Variation: if preferred, use individual puddings with this sauce.
Drain and reserve cooking liquor. In a pan melt butter, add onion and carrot and soften. Add flour to make a roux then gradually add stock to make a creamy sauce. Allow to cool before adding cooked meat and cranberries. Season to taste. SUET CRUST • 250g plain flour • 1 tsp baking powder • 5g salt • 50g butter • 75g suet • 100-125ml water • 10g sage leaves, chopped • 1 medium free range egg, beaten and seasoned Sieve flour into a bowl with baking powder, add salt then rub the butter into the flour until it resembles fine breadcrumbs, add suet and sage leaves and stir well. Add enough cold water to make a soft pliable dough. Wrap in cling film and allow it to rest for 20 minutes in a refrigerator. To make the pie - Place the filling in deep pie dish or four individual dishes, roll out pastry to a thickness of about 1cm, then place on to pie dish, tidy edges and brush with egg. Place in a pre-heated oven a 180°C for approx. 20-25 minutes, until golden brown. POACHED PAUPIETTES OF TURKEY WITH A TURKEY JUS Serves 4 • 4 turkey escalopes • 4 pork and apple sausages with skin removed (any flavoured sausage will work just as well) • 4 slices black forest ham (or parma ham) • 200ml chicken stock
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• 2 carrots, roughly chopped • 1 celery stick, roughly chopped • 1 onion, roughly chopped • 1 sprig of parsley • 1 bay leaf • 50g butter, softened • 50g flour, sieved
BRANDY BUTTER Brandy butter is simple to make from scratch ( this mixture will keep for at least two weeks in a fridge), or you can buy it ready made. • 4oz butter • 12oz sifted icing sugar • 1 raw egg yolk • 2fl.oz brandy • Grated rind of one orange 1. Cream butter with grated rind. Add half the sugar and beat together until light and fluffy. 2. Add egg yolk, remaining sugar and brandy, beating again.
1. Lay a large piece of cling film on a work surface. Place on the ham, then the turkey. Season. Next place the sausage meat on top. Roll the ‘parcel’ up in cling film to form a sausage shape, secure ends with a knot and repeat process for remaining turkey escalopes. 2. Place all vegetables in a shallow pan with stock and parsley, bring to the boil turning down to a simmer and poach parcels in the stock for approx. 15-20 minutes. Remove from the pan and allow to cool slightly, remove from cling film and place in hot pan to brown on all sides. 3. Mix softened butter with flour to make Beurre manié. To make the jus, strain cooking liquor into another pan and reduce by half. Thicken with the Beurre manié and season. 4. To serve, slice the paupiettes and pour over the jus. CHRISTMAS PUDDING WITH CRANBERRY & VODKA Serves 4-6 • 454g Christmas pudding of your choice • 300ml cranberry juice • 125g caster sugar • 1 cinnamon stick • 200ml water • 350g fresh or frozen cranberries • 3 tbsp vodka
ORANGE AND SPICED CRÈME FRAICHE A refreshing alternative sauce to serve with Christmas Pudding • 150ml whipping cream • 1tbsp coarsely grated orange zest • 3 cloves • 200ml pot crème fraiche • 2tbsp icing sugar 1. Put the cream into a small saucepan, add the orange zest and cloves and place over a moderate heat and bring to simmer. 2. Remove from the heat and pour into a bowl and chill quickly by placing the bowl in another bowl containing ice-cubes. Remove the cloves. 3. Whisk in the creme fraiche then refrigerate until very cold, at least 1 hour. 4. Add the sugar and whisk again until firm peaks form. 5. Serve with warmed Christmas pudding. • This can be made in advance and refrigerated up to three hours.
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building the business – clubs around the world
SPOTLIGHT ON
CROATIA In July this year, Croatia finally took its place as the 28th member of the EU. Club Mirror takes a tour of club life in a country of striking natural beauty.
CROATIA - FAST FACTS Geography: Based in Southeastern Europe, Croatia borders the Adriatic Sea, between Bosnia and Herzegovina and Sloveni. Natural resources: Oil, some coal, bauxite, low-grade iron ore, calcium, gypsum, natural asphalt, silica, mica, clays, salt, hydropower. Population: 4.4m. Capital: Zagreb. Area: 56,594 sq km (21,851 sq miles). Language: Croatian. Religion: Christianity. Monetary unit: The Kuna. Main exports: Machinery and transport equipment, clothing, chemicals. Food: Many influences, with abundance of seafood thanks to its long coastline. Drink: Includes rakia or rakije (brandies)
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clubmirror 39
building the business – clubs around the world FOOD AND DRINK It’s hard to nail-down just one national dish in a country with so many culinary influences. However, alongside Dubrovnik’s Sporchi Macaroni, popular at Winter festivals, Istrian Stew (or Yota) is certainly a favourite.
Istrian Stew (Yota) INGREDIENTS Serves 4 • 150g. (5oz.) beans (e.g. pinto) • 300g. (10oz.) sauerkraut (tinned or fresh) • 200g. (7oz.) potatoes • 500g. (18oz.) smoked spare ribs • 100g. (4oz.) smoked bacon • 20g. (2⁄3oz.) garlic • parsley • salt • 2-3 peppercorns • 2 bay leaves Cooking time: Around 2 hours METHOD 1. Wash and drain the sauerkraut. Wash the spare ribs. 2. Finely chop the bacon, garlic and parsley and mix to a paste-like consistency. 3. Peel and slice (or dice) the potatoes. 4. Put the sauerkraut and spare ribs together.in a big pot of water and simmer. After about an hour, add in the beans, sauerkraut and spare ribs plus bay leaves, peppercorns and paste. 5. Add the potatoes after about 1.5 hours and cook until they soften. 6. Serve with polenta.
NATIONAL DRINK Rakia/Rakije (brandies) are the most famous Croatian spirits and amongst the wide range of brandies available the following can be highlighted: šljivovica (plum brandy), travarica (herb brandy) and lozova (grape brandy).
GOLF ADRIATIC Alberi, Savudrija This 18 hole parkland championship course designed by Diethard Fahrenleitner (6360m, Par 72) opened in 2009. It boasts a golf academy, driving range (30 bays), putting and chipping greens plus practise bunker. The modern clubhouse has been designed to offer superb panoramic views from all areas of the building. It has a bar, restaurant, locker rooms, showers, caddy room and a proshop.
The first floor restaurant enjoys floor to ceiling windows overlooking both Alps and the Adriatic Sea, and caters for fine dining and banqueting. The equally opulent bar provides snacks and lunches, majoring on seasonal foods. The complex includes a five star hotel with spa and gym, kids club, pool and tennis courts. 18 holes for hotel guests start at €51(£43) and for regular guests €54 (£46).
CELTIC BAR BELFAST Lapad The bar, as the name suggests, was first established for Celtic Supporters with appropriate memorabilia and souvenirs. It’s equally well patronised by locals however.
Croatia now has its own ‘National Cocktail’, the CROcktail, created by award-winning bartender Marin Neki, using local ingredients – cherry Maraska, liquor Maraschino and orange peel candy (arancin).
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Average gross pay (full-time workers)
UVALA LAPAD TENNIS CLUB Lapad Surrounded by pine and palm trees, the club attracts onlookers as they wander past on the adjacent pedestrianised street, rammed with coffee bars and restaurants. The five clay courts (including terraced seating) and relaxed refreshment area prove what careful planning can do in a relatively compact area. But despite the apparently laid-back atmosphere of the club, there’s no doubt about the seriousness of its tennis. (A tournament was underway as Club Mirror visited.) Perhaps the best example of this is that of Croatian tennis star Ana Konjuh (15), who has won two Grand Slams this year and reached semis in two others. It was here that the five year old Ana used to hit tennis balls against a wall, waiting for her sister Andrea to finish tennis practise.
SPORTING TIMES Sports activities in Croatia have been a focal point for decades – all good news for sports clubs in the country. Famous sporting stars include Wimbledon winner Goran Ivanisevic and skiing champions Janica and Ivica Kostelic. In football, Fifa promoted Croatia to number four this year (May) in its world football rankings. Rowing teams continue to collect medals, while the handball team are double Olympic champions and bronze winners in the most recent World and European championships. In water polo, the Croatian team became the reigning men’s European, World League and Olympic champions.
Ana Konjuh
ROWING The Croatian Rowing Federation is the governing body of rowing in Croatia. Formed on 4 November, 1939 it became a member of the Croatian Olympic Committee in 1991 and the International Federation of Rowing Associations in 1992. Croatia has achieved Olympic success with a Silver in the 2012 and 2004 games, and a bronze in 2000.
Goran Ivanisevic
Olympic Success at the 2012 Olympic Games
The Croatian World Championships
Janica Kostelic
NEPTUNE ROWING CLUB Regatta in Lapad Harbour
Dubrovnik Dubrovnik’s top rowing club was founded in 1923 and has close links with the city’s university.
ISTRA ROWING CLUB
JARUN ROWING CLUB
Istra Founded in September 1886 this is the oldest rowing club in the country. The club has its eye to the future, however, with a strong push into local schools. Over 20,000 young people have taken to the water with the club to date.
Zagreb Jarun was founded in the capital in 1990, just as the war years hit. Nevertheless, the club has gone on to achieve significant success in international competitions and has fostered the sport of rowing for all ages and all abilities.
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clubmirror 41
promotion – Club Insure Ltd
WELCOME TO CLUB INSURE LTD A new location and a new image but Club Insure Ltd guarantee that it is business as usual and by that they mean award winning. or those people who are still not aware of their name, Club Insure Ltd mean business. Originally a subgroup of NDML Ltd, established since 1998, Club Insure was launched in 2011 to deal specifically with sports and social clubs. Due to remarkable success both in the local and national market, they have rebranded as Club Insure Ltd. Their aim is to be recognised as the market leader and if their accolades and affiliation with respected associations are anything to go by, then they are certainly heading in the right direction. Within the last 12 months they have been appointed the preferred insurance broker for The Association of Conservative Clubs, Coal Industry Social Welfare Organisation and The National Union of Liberal Clubs, in recognition of their experience, comprehensive cover and outstanding customer service. “I cannot recommend Club Insure highly enough. I
F
would suggest that any complex network such as ours, utilise the help of a specialist insurance broker such as Club Insure. Their strength of service and professionalism is outstanding and the relationship that I have built with them is
CASE STUDY Timperley Conservative and Social Club Mr M Patterson “Club Insure contacted me ahead of the insurance renewal in 2012. In the first instance, Club Insure guarantee to visit all potential clients and subsequently every year at renewal time. This impressed me from the start, rather than everything being done over the phone or by email. On the first visit, Club Insure take the time to run through your existing policy at length and tailor it to suit the club’s requirements. The company representatives are exceedingly knowledgeable and thorough in their approach. They highlight all areas of improvements including enhancements to cover, thus coupled with an incredibly competitive premium, I could not see any valid reason why I should not transfer my cover to Club Insure and wasted no time in doing so. Unfortunately whilst covered with our previous broker, we were forced to submit two claims. Both were incredibly stressful experiences; time consuming and initially rejected. Now, however, as part of our new tailored package, NDML Assist provides a loss adjuster in the event of a claim over £5000 (excluding liability claims). In the event of any future claims, we feel assured that NDML Assist and the experienced in-house claims handler at Club Insure, will be on hand to support us with a dedicated loss adjuster working on our behalf. We are now one year on and have just received a renewal visit from Club Insure to run through the policy again and discuss any changes. It was an ideal opportunity for our Treasurer to meet with them and review the forthcoming year.
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This gives us complete peace of mind. On this second visit we procured the Club Insure Risk Management package. We have found it extremely user friendly and most significantly for us, a fantastic tool for supporting our club’s health and safety policies. There is the facility to downloaded template forms that can be used on a daily basis to support the running of the club and it also provides helpful advice on HR issues and legislation. The manner in which Club Insure conduct their business is refreshing and I would not hesitate to recommend them to other Conservative Clubs.”
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reassuring on a personal basis. I am delighted to be associated with Club Insure,” said Mr J Dunn, Ashington Joint Welfare Scheme. Club Insure Ltd boasts transparency and honest advice as the key elements to their success. They pride themselves on their knowledge and understanding of sports and social clubs and the difficulties they face on a day to day basis. In recent years both legislation changes and economic pressures have had an overwhelming effect on the industry and in turn, created a substantial amount of extra work for club committees. Club Insure Ltd want to ease at least one of those pressures and as such guarantee a pain free, professional insurance service from beginning to end. “They really did guide me through the entire process seamlessly with no pressure or difficulty. I recommend them whole heartedly,” said Mrs C Walden, Abertillery Workmen’s Welfare Institute. There is an exhaustive list of reasons (too many to mention!) why Club Insure Ltd continue to stand apart from the rest of the market. Amongst others they are aware that due to the variety of social establishments it is necessary to treat everyone as an individual, consequently bespoke policies, underwritten by a panel of ‘A’ rated UK based insurers, are tailor-made to suit specific requirements. Whilst their competitors have resorted to a telephone service to reduce costs, Club Insure Ltd uphold that the most successful business relations are forged face to face, thus one of their experienced Account Executive’s from their national team guarantee to visit each club in person. In doing so they are able to meet with all necessary club officials, identify possible gaps in cover, explain the cover conditions and warranties and ensure they understand what is required to be fully compliant with the terms of the policy. “Everyone involved at the Petts Wood Royal British Legion has been extremely impressed with the service provided by the staff at Club Insure. We are very happy with the levels of cover they provide and the quote was very competitive." Mrs Grinter, Petts Wood Royal British Legion. In addition, Club Insure Ltd provide an experienced inhouse, award winning claims department and dedicated account handlers who, in the event of a claim, offer compassion, guidance and support from beginning to end; Club Insure Ltd literally have everything covered. “The aftercare supplied by Club Insure Ltd following a recent claim, far exceeded my expectations. Having worked for an insurance company myself for many years, I had high expectations for the quality of service I should receive and they far superseded them,” said Mr Butterfield, Idle Cricket Club. It is therefore not difficult to understand why in the past year the company has been nominated for no less than four awards. They successfully won the UK Claims Excellence Award for Customer Care Initiative of the Year and were highly commended in the UK Broker Awards for Schemes Broker of the Year. Furthermore, as finalists in the British Insurance Awards for Commercial Lines Broker of the UK SME/MID Corporate and the Insurance Times Awards for Claims Initiative of the Year, Club Insure Ltd has set its sights on the prize for next year already! As an award winning company you would expect business to be booming and indeed it is. Club Insure Ltd currently look after over 2000 clubs in the UK and their market share is increasing month on month. To cope with demand and maintain their professional yet personable business mentality, it is only natural that the Club Insure Ltd family
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WHAT A DIFFERENCE A YEAR MAKES... •
Re-location
•
Re-branding
•
Appointed the preferred insurance broker for: * The Association of Conservative Clubs * Coal Industry Social Welfare Organisation * The National Union of Liberal Clubs
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Winner of the UK Claims Excellence Award for Customer Care Initiative of the Year
•
Highly commended in the UK Broker Awards for Schemes Broker of the Year.
•
Finalists in the British Insurance Awards for Commercial Lines Broker of the UK SME/MID Corporate
Idle Cricket Club
Ashington Joint Welfare Scheme
grows at the same rate, hence the recent relocation to larger office space adjacent to the Leeds Bradford Airport. The new site is double the size of the previous head office in Horsforth and much more suited to accommodate an award winning operation. It offers quick and easy access to Leeds and Bradford city centres and motorway networks, meaning they can service current and future clients even more effectively. Simon Mabb, Managing Director, said of the move: “The growth trajectory we have been on has been amazing over the last few years and we had run out of space. The new office really gives us the opportunity to kick on and continue that trajectory developing the businesses further over the coming years.” Justin Romero-Trigo, chairmen added: “We have a great team working for us and it is important we have the facilities and working environment to continue to attract the best people no matter which office in the group they work from.” If their recent form alone is anything to go by, then Club Insure is here for the long haul. Mr R Betteridge from Lea Hall Colliery MWS, one of their many satisfied clients, summed up Club Insure Ltd when he said: “They truly are stalwarts of the insurance industry.”
Abertillery Workmen’s Welfare
FOR FURTHER INFORMATION CONTACT: Wendy Sharp Business Development Manager e. wendy.sharp@club-insure.co.uk t. 0113 205 4319 m. 07786 070078 www.club-insure.co.uk Club Insure Ltd Romero House, 8 Airport West, Lancaster Way, Yeadon, Leeds LS19 7ZA
• Written by Kelly Scotney.
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HQ
club mirror
Just in case you hadn’t noticed, Christmas is just around the corner. Santa’s suit is out of mothballs, the elves are hard at work and clubs around the country are preparing for the big event – or hopefully events plural. HQ makes no excuse, therefore, for majoring on how to make the most of the festive season, from practical health and safety advice to Top Tips for clubs that are keen to be seen to be green. And just to counter-balance any over indulgence, we also present the latest on fabulous foods with medicinal properties that should (and probably could) make your hair curl.
KEEPING THE FUN IN FESTIVE The festive season is a busy one for the club industry. But in the process of organising the festivities, clubs can often leave themselves open to significant liabilities. A club has duties to two sets of people: its staff and its members. The two are often indivisible but often present very different issues and challenges to address. Christmas is a time when many of us throw off the everyday shackles and let our hair down. Club staff however, should be careful not to lose their heads and remain focused, steadfast and aware of potential hazards. Trimming up the club with fairy lights may seem like a simple task, for example, but do remember to check they are electrically safe - a year spent wrapped up in a dusty cupboard does not bode well for safety. Equally, be sensible with where you place your decorations - fires and flammable tinsel do not mix and wrapping electrical equipment in tinsel is best avoided. Injuries do happen and it is an employer’s duty to ensure staff welfare at all times. Remember to use the proper tools for the proper jobs. Christmas trees themselves can be a natural hazard. Think about the tree’s positioning. If children and/or exuberant adults can easily get at it and it falls over onto them, it may result in a claim against the club for damages. Complete the usual risk assessment that you would for any other occasion. Examine trip and fire hazards, ensure all your procedures are fully up to date and comply with your insurance stipulations. Double check your public liability insurance. Is it still valid? Is it adequate to cover the number of guests at each party? The club’s duty as a venue operator is to provide a safe environment for all members and guests, regardless of the time of year. Another area of possible litigation is at the cloakroom. We’ve all been to parties where someone walks off with the wrong coat - usually the designer one – and you have a seriously disgruntled guest on your hands. A simple notice removing all liability is not enough. Check with your legal advisers that you have sufficient notices and that your wording is clear - failure to do so could possibly result in prosecution. As always, you should take care of the staff. They are likely to be busier, more stressed, have higher expectations placed upon them and be dealing with more - and potentially more rowdy - people than normal. Take time to look after, encourage and support them through this time and put in place measures to protect them from any awkward or threatening situations.
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The choice of entertainment at an event – whether comic, singer or stripper – may not be welcomed by your staff or your club. Sound advice is to work closely with the party organiser and explain to them the rules, boundaries of acceptable behaviour and any health and safety issues. That way, the communication is clear and both sides understand their role and responsibility. If you’re hiring temporary or agency staff over the busy time double check the agency’s terms and conditions. Talk through these details beforehand to make sure you’re not left with a financial hangover if something goes wrong. In addition, where you’re planning your own festive knees-up, it’s important to remember a few key points. It should always be borne in mind that each employee is still classed as being ‘at work’ – albeit in party mode. It’s in everyone’s interests to gently assert any boundaries; people have been fired following misconduct at staff func-
tions and have successfully claimed unfair dismissal. Be aware of cultural differences amongst your team as well. Those who don’t celebrate Christmas - or who have other commitments outside work hours - may well feel excluded. If you’re having food, incorporate a range of menu options to suit all tastes and dietary requirements. A turkey roast may well be the typical fayre but it’s not everyone’s choice. Ask your staff what they would like first before ploughing ahead with the traditional approach. An afternoon at the races or outdoor pursuits might be more suitable - and more fun. In short, Christmas is certainly an excuse for everyone to enjoy themselves. However, it’s not an excuse for everyone to lose their senses and throw all caution to the wind. At this particularly lucrative time for the club industry it’s wise to maintain a sense of authority and control while motivating and supporting the team so that members and staff alike enjoy the festive season.
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FIGHTING FIT NUTRITIONAL ADVICE Sports clubs looking to up the anti on nutritional advice take note: phytochemicals are the latest buzzwords to hit the healthy plate. ALYSSA FORD explains. Phytochemicals are plant-based micronutrients that offer many health benefits and may help ward off chronic diseases, such as cancer, diabetes, heart disease and stroke. You’ve probably heard of a few phytochemicals without even knowing what they are. For example, lycopene is a powerful phytonutrient found in tomatoes that helps fight heart disease and a variety of cancers. And the phenols found in strawberries protect against cancer and autoimmune diseases, and help reverse nerve-cell aging. But there are tens of thousands of other phytochemicals about which most of us know nothing. Experts in the nutrition field are buzzing about these chemicals with tongue-twisting names like glucoraphanin, zeaxanthin and saponin. Take a look at the following chart (and www.care2.com) for more information.
While many clubs will be dreaming of a white Christmas, others may be planning a green one. Need some help? Try the following top tips. 1. Switch off fairy lights when everyone’s gone home - they account for 15 per cent of household electricity so imagine how much more that will be in a club environment. Consider energy-saving light bulbs and solar-powered rope and fairy lights.
Phytonutrients:
Found in:
Great for:
Allicin
Garlic, onions, jicama
Eliminating toxins from the body
Capsaicin
Cayenne peppers, red peppers
Preventing toxic molecules from invading cells; reducing inflammation
Carotenoids
Carrots, tomatoes, cantaloupe, arugula, spinach, collard Removing damaging free radicals from the cells, slowing macular greens, kale, mustard greens, Swiss chard, turnip greens, degeneration, preventing cataracts, repairing DNA and blocking carcinogens from entering cells broccoli, Brussels sprouts, sweet potatoes, butternut squash, pumpkin, red peppers
Catechins
Green and black teas
Ellagic Acid
Grapes, strawberries, blackberries, cranberries, walnuts
Preventing cancer
Genistein
Tofu, soymilk, soybeans
Inhibiting the formation of the blood vessels that help tumors grow
Indoles and Isothiscyanates
Collard greens, kale, broccoli, cauliflower, cabbage
Blocking carcinogens and interfering with the action of a precancerous form of estrogen
Isoflavones
Kudzu, soybeans, peas, peanuts, legumes
Modulating estrogen levels; preventing breast, uterine and prostate cancers; and reducing the risk of heart disease and osteoporosis
Inhibiting the activation of carcinogens
Lignans
Seeds and grains, especially flaxseed
Inhibiting excessive estrogen action, and possibly reducing breast, colon and ovarian cancer
Limonoids
Citrus fruit peels
Clearing congestive mucus from the lungs, detoxifying enzymes in the liver, and supporting detoxification of hormones and other substances that cause cellular decay
Lycopene
Tomatoes
Fighting heart disease and prostate cancer, plus reducing the risk of stomach, lung and prostate cancers
Phenois
Black and red berries, celery, cabbage grapes, eggplants, peaches, nectarines
Preventing cancer, blocking specific enzymes that cause autoimmune diseases, protecting against heart attacks and strokes, preventing platelets in the blood from clumping, reversing nerve-cell aging, and destroying hepatoxins, which damage the liver
Phytosterois
Pumpkin, rice, soybeans, yams, all green and yellow vegetables
Blocking “bad” cholesterol uptake, reducing inflammation and blocking the growth of tumors
Polyphenois
Buckwheat, wheat germ
Restoring a lagging immune system
Saponins
Alfalfa, legumes
Lowering cholesterol and inhibiting the growth of cancer cells by interfering with their DNA
Zeaxanthin
Kale, daikon, collard greens, green sorrel, arugula
Enhancing immune function and preventing several types of cancer
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TOP TIPS FOR A ‘GREEN’ CHRISTMAS
2. Sending out Christmas cards to members? Remember that every year one million of them are thrown away - that’s the equivalent of 200,000 trees. Consider texts or e-cards and take any cards you receive to a Woodland Trust recycling point. 3. And talking of recycling, what about wrapping paper? Make sure you use recycled products if your club is planning a big Christmas party for the kids. 4. Soy, beeswax or natural vegetable-based candles are better for your health than those running on paraffin. 5. Decorate your club with real holly – it’s biodegrade. 6. Artificial trees versus real? Check it out before you decide. Artificial Christmas trees made from metal and PVC can demand a huge amount of energy to make. 7. Look at using rechargeable batteries. There are also USB rechargeable batteries on the market that can be recharged wherever there’s a USB point. 8. If you’re in charge of the club’s Christmas lunch or dinner, then order an organic turkey as they taste better and are more humane. 9. Give any unwanted presents to your club’s favourite charity. 10. Consider ‘thoughtful’ presents, like sponsoring an animal or membership of a charity.
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ask thebusiness experts -technology booking systems better
ONLINE BOOKING SYSTEMS Technology has transformed many aspects of the way we live and the way we do things, including the way we make bookings. LAWRENCE HARDCASTLE, Managing Director of web design, development and marketing company Larrytech, explains the benefits of online booking systems. aking a booking for a club using an online booking system makes the process fast, easy and secure and is far more slick and professional than a paper booking system. An online booking system offers the club and member a method of arranging a booking automatically. A number of these booking systems have been developed primarily for sports clubs and academies monitoring bookings for lessons and classes. One of the major benefits is the ability to be ready to grow exponentially as the volume of classes and bookings increases. Suppliers can also build integral tools to facilitatie growth and further courses and classes can be added quickly and easily. There are many benefits to an online booking system including the following:
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Ease of use The member can choose the event/service, date, time, quantity and other specific criteria, confirm the booking and pay. Confirmation is immediate to print out or is sent by email.
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A number of these booking systems have been developed primarily for sports clubs and academies monitoring bookings for lessons and classes.
the evening rather than during the day as many employers are cutting back on Internet access for employees and also because more people now have an Internet connection at home. Fraud protection An online booking system protects a club against fraud and no-shows as many systems require upfront payment to hold a reservation. They guard against online fraud as they require valid email addresses and website registration, and have software which collects IP addresses.
Clear The member can see what’s available and the club can see what’s been sold. It is important that the system has a screen where the customer can see availability quickly and clearly.
Precise data Using an online system gives precise data regarding purchases/reservations and the system can be set up to record unique visits and help the club to collect information on how well the site is working to attract customers.
Quick and flexible The system gives members a choice of what’s available and as the members conduct their own transaction they are free to make changes during or after the process. Booking systems can be adjusted to require minimum levels of purchase/ booking if required. You can have a system which also handles walk-in, email and phone bookings.
Less work/admin A good booking system provides all the necessary information, and updates are available without the booking information having to be sorted manually. This has the benefit of saving money in terms of man hours necessary to manage bookings, it frees staff up to actually run the business, and also has the advantage of saving physical space.
Available 24 hours If your booking system is Internet-based it will be available all the time and a phone booking system can be set to work at any time too. More and more people are making bookings in
Notifications Notifications can be sent to a customer by email or text. Again this helps admin -wise if there is a date change, time change or cancellation as a notification can be automati-
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cally triggered and sent to all those booked on the system when required. Marketing Data is stored in such a way by an online booking system that it is easy to use for marketing purposes, for example, discount vouchers can be sent to members who haven’t booked for some time to try to woo them back. If your club takes online bookings and is suffering the administrative hassle of inputting data manually or you are looking for an easier, slicker method of taking bookings for your club then now could be the time to talk about an online booking system. What have you got to lose? (And just look at what you could gain!) CONTACT DETAILS Larrytech Ltd, Calverley House, 55 Calverley Road, Tunbridge Wells TN1 2TU t. 01892 888 011 e. info@larrytech.com www.larrytech.com Larrytech is a web design, development and marketing company, founded in 2001. Clubs of all size and scale are invited to contact Lawrence and the team for an informal discussion on how the company can help build club business through the design of online booking systems and tailored made web sites (including responsive web sites).
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ask thebusiness experts -technology cook-chill systems better
WHY COOK-CHILL IS A HOT TOPIC Cook-chill systems add flexibility and profitability to commercial kitchens big and small. MARTIN LAWS, Marketing Manager, Williams Refrigeration, a leading manufacturer of blast chill and freeze equipment explains how.
any caterers worry that cook-chill is complicated, but a safe production system is simple to operate if well managed. And whilst food safety and quality may be key reasons for installing a cook-chill system, the profit potential is an eye-opener. One example in the new Williams Guide to Cook-Chill shows how a busy kitchen serving 600 meals per week increased profitability by 28% as a result of installing a cook-chill system.
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What do you need? If your club is already serving hot food, the only additional equipment you will require for a small to medium sized Cook-Chill operation is a suitable Blast Chiller or Chiller Freezer. You will also need a suitable refrigerator or coldroom (0°C/+3°C) for the storage of the finished product. As with any cooking operation, a Cook-Chill system requires care to ensure that food does not become vulnerable to harmful bacteria. Staff should, therefore, be given specific training on the Cook-Chill operation, in addition to basic Food Hygiene training. Cook-chill explained It is easiest to view a Cook-Chill system as a series of stages. Each of these stages should be regarded as equally important to guarantee safety, and good quality dishes. 1. A selection of raw materials Poor quality raw materials are not going to improve with cooking. It is vital, therefore, that you ensure your supplier only supplies you with high quality products and, if necessary, check their storage, handling and distribution methods. 2. Storage of raw materials It makes sense to keep good quality raw materials in safe storage and in prime condition before they are needed. This means following basic Food Hygiene and HACCP principles for food storage to ensure the raw products are stored at the correct temperature and humidity levels. 3. Preparation At the preparation stage, basic Food Hygiene Regulations and HACCP Guidelines apply. Separate surfaces/ areas and
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separate implements should be used for the preparation of certain products such as raw fish, meat and poultry to prevent cross-contamination and spread of bacteria. Ideally, food preparation should take place in an area separate from the cooking and portioning – as outlined in the HACCP Guidelines. If some raw materials arrive in a frozen condition, they should be thoroughly and safely thawed before use. In order to make chilling more efficient after cooking, joints or packs of meat should not weigh more than 2.5kg, or measure more than 100mm in thickness. For dense
foods such as meat sauce based dishes – lasagne, moussaka, shepherds pie or stews (or even mashed potato) no more than 50mm thickness is recommended, as described in the Department of Health Cook-Chill/Freeze Guidelines. 4. Cooking Whatever the food product you are cooking and by whatever method, it is essential that the core temperature of the food reaches at least 70°C, and is held at this temperature for at least two minutes. This is to ensure that any pathogenic micro-organisms that may be present are destroyed.
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(Check the accuracy of all thermometers used, every three months and recalibrate if necessary). You should not find it necessary to alter your traditional recipes for a Cook-Chill system.
and product description marked on each label. A ‘first in, first out’ policy should be used. If, for any reason, the food (in store or during distribution) reaches a temperature over +5°C but no more than +10°C, the food should be consumed within 12 hours. Should any food in the store exceed its expiry date or reach a temperature over +10°C, it should be destroyed immediately as it will be unfit and unsafe for consumption.
5. Portioning Once the food is cooked, the chilling process must start as soon as possible, and at most within 30 minutes. This leaves time for hot portioning prior to chilling. However, handling of food should be kept to a minimum. Dishes can be assembled from individual components after chilling. Usually, the ideal containers for chilling food should be no more than 50mm deep. Note: Some containers are made of materials which can insulate the food, thereby affecting chilling times. Covered containers and vacuum packages can also increase chilling times. If disposable containers are used, it is essential that they have been stored under hygienic conditions.
8. Distribution If you intend to operate a centralised Cook-Chill system and supply food to one or more other locations, the dishes must be transported to the other site whilst in their chilled state (kept below +5ºC). The use of refrigerated vehicles is recommended, or at the very least, pre-chilled insulated containers for short journeys. If chilled food is being transferred to other sites, it must not only be transported at the correct temperature, but on arrival, it must also be placed in appropriate refrigerated storage cabinets (+3ºC) until required.
6. Rapid Chilling or Freezing Whatever the type of Blast Chiller or Chiller Freezer you use, it must be capable of chilling the hot food to between 0°C and +3°C within 90 minutes of placing it in the Blast Chiller and commencing to chill. This is not only to ensure safety, but also preserves the appearance, texture, flavour and nutritional value of food. Your Blast Chiller or Chiller Freezer should be equipped with a food probe or probes with which you can monitor the temperature of the food. Large joints of meat, for example, may not chill as quickly as first required. In this case, the temperature of the joint must be reduced to +10°C or below within 150 minutes, and then portioned before final chilling to between 0°C and +3°C. Every dish has its ideal cooking method to suit its density or structure, this applies to Blast Chilling too. It is important to have the options of Hard or Soft Blast Chilling available to ensure food is not damaged in the process and the quality is maintained. • Hard Blast Chill: During the 90 minutes the air temperature in the cabinet drops below freezing point. This is designed for dense, large products, which are difficult to chill and have a higher fat content such as meat based sauces, meat joints, mashed potato and lasagne. The air temperature of the cabinet ensures the product reaches the required +3°C within the 90 minutes without the risk of freezing or damaging the food. • Soft Blast Chill: During the 90 minute process the air temperature remains above 0°C. This is ideal for delicate and light products such as fish, rice, vegetables, cream, desserts, cakes and fried foods. The soft blast chilling cycle gently reduces the product temperature to +3°C in the required 90 minutes with no risk of damaging the delicate product. The speed at which chilling takes place will be affected by the shape, size and density of the food, its moisture content, heat capacity and entry temperature. Placing lids on containers or stacking them on top of one another, will increase the chilling time required. However, covering food can protect against contamination, and is therefore sometimes appropriate as long as chilling can still be achieved within the required time limits. It is also at this stage that you would choose to Blast Freeze the product ready for storage in a frozen food cabinet for several weeks or months at below -18°C. The liquid present in the food transforms into microcrystals which do not damage the tissue structure of the product and ensures the quality of the food is
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maintained so you still have a high quality product after thawing. 7. Storage of chilled foods Chilled food should be stored in a dedicated refrigerated storage cabinet at a temperature of between 0°C and +3°C, in order to control the growth of micro-organisms. You should use a refrigerated cabinet or coldroom designed for chilled food storage, and use it solely for your Cook-Chill products. Some companies (including Williams) provide storage cabinets and coldrooms which feature alarms, alerting you if temperatures, for any reason, rise above the recommended levels. Chilled food may be kept under the above conditions for up to five days (including production and regeneration days). To ensure that products do not exceed this time span (and are therefore not wasted), a system of stock rotation should be employed. One method is to use colour-coded labels, a different colour for each day with a ‘use by’ date, production date
9. Regeneration Cooked and chilled foods that are to be eaten cold or at room temperature should be consumed within 30 minutes of removal from storage. If the food is to be regenerated, this should start no more than 30 minutes after the food is removed from chilled storage. Regeneration must take place close to the point of consumption. Suitable reheating equipment, recommended in the Department of Health Guidelines, include infra-red units, forced air and steam convection ovens and special chill/regeneration trolleys. Hot-air ovens may be used, but you must ensure that exposed areas of food do not become dehydrated. Commercial microwave ovens may be used for the regeneration of individual portions or small numbers of meals, while Williams recommends installation of purposebuilt regeneration equipment. In order to ensure the destruction of any pathogens present, the core temperature of the food must reach at least +70°C, and be held at this temperature for at least two minutes. To check that this temperature has been reached, insert a core food probe thermometer into the slowest heating point (usually the centre). Any food that has been regenerated and allowed to cool should be destroyed immediately. Any regenerated meals not consumed must be destroyed and never be reheated or returned to chilled storage. 10. Service Once food has been regenerated to the required temperature, it should be consumed as soon as possible, and preferably within 15 minutes of regenerating. The temperature of the food should not be allowed to fall below +63°C. FOR MORE INFORMATION Martin Laws Williams Refrigeration Bryggen Road, North Lynn Industrial Estate, King’s Lynn, Norfolk PE30 2HZ t. 01553 817002 www.williams-refrigeration.co.uk
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DIARY DATE November 21, 2013 ASK THE EXPERTS LIVE Manchester Palace Hotel November 21
REGISTRATION HOTLINE 01753 272022
SUPPORTED BY
ask the experts - working with the board
FIVE TRUST BUILDERS FOR THE CLUB BOARD Private members clubs with Boards face unique challenges. How can private club members build trust with their fellow board members? This is a puzzler often thrown at strategic consultant RICHARD KOPPLIN. Want to know the answer? Read on.
s it possible for members of a private club board to feel that they are serving the best interests of the club while enjoying the volunteer time they spend with other like-minded club members? It certainly is. I like to share the following five ways to build trust, which will allow for a productive relationship with every board member.
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1. Leveling First, you need to engage a concept I call leveling. When the doors of the boardroom close it is time for frank and open discussion regarding all the issues that will flow through the agenda. Candour and spirited debate should be encouraged as the board reviews the recommendations and action plans that the standing club committee chairmen have placed on the agenda. Honest disagreements should take place at the board table, not outside the boardroom at the round table in the grille. 2. Listening Second, every board member must engage in active listening. Too often there is tendency on the part of some board members to dominate the conversation. Listening is perhaps the most important communication skill and it takes more practice than talking. I suggest to verbose board members that they listen to at least two other opinions expressed by their compatriots before they comment on the issue at hand. Listening to other comments and taking time to reflect allows for more rational verbal contributions. 3. Support Third, each board member needs to demonstrate support for the work of other board members who typically chair a standing club committee. The work of the club is done at the committee level and not at the board level. The standing committees will be meeting on a regular basis and working through the process involved in the issues appropriate to their committee. The summary of their work will be reported by their chairperson at the board meeting and will often result in action plans, asking the board for a decision on a particular recommendation by the committee. The board meeting is an opportunity to affirm the hard work of the committees and their chairpersons and should not evolve into a re-hashing of committee issues by the board. 4. Unity of purpose Fourth, private club board members need to commit to a unity of purpose. The strength of a good club board results from its variety and diversity of composition. Every board member has a
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When the doors of the boardroom close it is time for frank and open discussion regarding all the issues that will flow through the agenda. Candour and spirited debate should be encouraged.
unique background and a plethora of experiences, which can contribute to the wise governance of the club. These differences, however, should not allow for board members to pursue personal agendas at the board meetings. Too often a board meeting goes awry because a narrowly focused board member disrupts a thoughtful and well-prepared agenda. The best board members understand that their role is to serve the best interests of the club membership, regardless of any partisan interests they might have. The focus at the board meeting should be on best business practices for the betterment of the club. 5. Circling the wagons Fifth, every board member should commit to circling the wagons. Members of a private club will often lobby a board member regarding an issue they have an interest in. Board members have been elected to represent the membership at large and part of their responsibility is to listen to this member feedback. However, if a club member begins to attack and criticize the club president or anyone on the board the comments need to be refocused on the issue and not the board member. For example: “I can understand, Jim or Jane, that you might be upset with the recent action of our club president on that issue and I will see that your concerns are appropriately addressed. However, I need to tell you that I have
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observed the amount of time our club president has committed to this club. You may not agree with everything that he/she does, but they have the best interests of the club at heart and they volunteer an incredible amount of their time to improve our club operations.” As a board member, listening to some member feedback, you have just ‘circled the wagons’. You have told this complaining club member that while they may have a gripe with a particular action of the club president or even the board, you will not tolerate a personal attack on the president or any of your fellow board members. If you adopt the five Trust Builders you will enjoy an improved relationship with every board member and the working environment in the boardroom will be professional and productive. You have volunteered your time for the betterment of the club and now you can enjoy your work while building a trusting relationship with everyone on the board. CONTACT DETAILS Richard M. Kopplin, Partner, Kopplin & Kuebler, LLC, Arizona, USA t. +00 1 480-443-9102 f. +00 1 480-443-9642 e. Dick@kopplinandkuebler.com www.kopplinandkuebler.com
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what’s new – products Seasonality key to Merry Christmas menus, says Lynx Purchasing
Burco Auto-Fill Filtration Boilers
Bolero furniture
Glass-Safe
Black Truffle Sea Salt
NEW STUFF FOR CLUBS The very latest new products and services for the licensed club trade. BURCO AUTO-FILL FILTRATION BOILERS Burco Commercial has announced a new range of Britishbuilt mains filled water boilers (Auto-fill) with built in water filtration designed to reduce damaging lime scale. The replaceable filtration cartridge has a life expectancy of around 4000 litres. Self-diagnostics highlight problems with water pressures and prompt operators when to change the filter, says the company. For locations where boiling water is required consistently rather than constantly, the Eco-mode allows the unit to ‘sleep’ after a period of inactivity, maintaining the temperature above a desired point and reawakening instantly when required. Countertop and wall mounted models with tank capacities ranging from between 5-20 litres are available. • t. 0844 815 3742 • www.gdpacatering.com NEW GLASS CLEARING CONCEPT Glass-Safe is designed for the safe carriage of various sized beer and wine glasses as well as bottles. Made from the same canvas material as a modern day quality sports bag, and strengthened inside with the use of tough polystyrene, the unit has a strap that fits over the head and is moulded to fit the body. It comes with an adjustable waist belt, leaving the hands of the bar staff member free. The Glass-Safe product is light, compact, easily manoeuvrable, robust and washable, making it incredibly practical, says creator, businessman and entrepreneur Chris Holloway. “I have spent a lot of time observing the precarious manner in which glasses and bottles are transported on trays and other crude forms, from place to place, often in very crowded clubs and bars, and felt that there must be a better way of doing it,” he said. Holloway is working on further enhancements to personalize the units, allowing them to be branded or feature cor-
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Dishes which feature the best seasonal produce should be at the top of the Christmas list for catering businesses this year, according to Lynx Purchasing. Lynx Purchasing managing director John Pinder says: “Food remains one of the biggest input costs for caterers, and after a period of sustained food inflation, maintaining margins while continuing to offer customers good value is a challenge. “When planning seasonal menus, it makes sense to focus on produce where prices are forecast to remain stable. For example, while beef continues to be in short supply across all cuts, the price of British lamb is expected to remain fairly stable until the New Year, making it a better option for caterers who want to fix their festive menu prices. “We’re also seeing an improvement in the supply of salmon, with smaller sizes becoming more readily available, offering caterers greater menu flexibility. As well as a much better crop of potatoes this year, vegetables such as broccoli, carrots, sprouts and cabbages are also offering good availability. According to Lynx’s Autumn/Winter edition of the Lynx Purchasing Market Forecast, overall food inflation is forecast to continue at around 4% into the first quarter of 2014. • www.lynxpurchasing.co.uk
resources, according to the company. The range is available in the United Kingdom through Francis & Co, via a national network of distributors and laundry equipment specialists. • t. 01403 800400 • www.franciscopro.com Kisag HotWhip blender
porate sponsorship, or provide venues with opportunities to promote their own business and forthcoming events, via a clear plastic sleeve on the front of the unit. A special introductory price of £69.95 is available. • t. 01428 607055 / 07836 219 545 • www.Glass-Safe.co.uk BOLERO FURNITURE RANGE EXTENDED Nisbets Bolero range has expanded to include additional faux leather seating. The new stools come in black, brown or cream with a solid birch wood frame. Low bar, high bar and high back options are available and are all delivered fully assembled. Bolero moulded chairs with wooden spindle legs are available in white, black, red, beige, coffee, green and ocean blue. The self-assembly chairs are made from polypropylene with a fibreglass seat and solid beech legs. Square and circular table tops can also be found in the extended range, compatible with the new Bolero Brushed Aluminium 4 leg Contemporary Base. • t. 0845 140 5555 • www.nisbets.co.uk FUNCTIONAL DRYER Samsung’s new professional range of tumble dryers, offers significant energy savings, as well as saving time and
NEW BLACK TRUFFLE SEA SALT Cream Supplies has added Black Truffle Sea Salt to the Gourmet Foods category of its online shop. Black Truffle Sea Salt is produced in the UK by Trufflehunter using fine sea salt infused with Italian black truffles from northern and central Italy. The truffles are cold packed and immediately shipped to the UK to preserve maximum flavour and aroma. Priced at £4.49 for the 50g jar and £5.99 for the 100g jar, it is available for next day delivery. • t. 0845 226 3024 • www.creamsupplies.co.uk. NEW KISAG HOTWHIP The new Kisag HotWhip blender is designed to save time when preparing sauces, mousses and desserts; the whip both heats and blends liquids whilst keeping them warm until service, says the company. From one litre of produce, the whip can provide up to two litres of delicate sauce and without a skin forming thanks to a gentle stirring motion. Featuring a continuous run time of up to three hours, a temperature range of between 40-90ºC and nine stirring speeds from 900-6000 revolutions per minute the Kisag HotWhip is suitable for a variety of kitchens, says the company. • t. 01825 765511 • www.bonzer.co.uk
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SEE US AT THE CLUB S AWARD Nov 21
ssk entertainment S U R R E Y
•
S U S S E X
•
K E N T
• disco • quiz nights • master of ceremonies • weddings • birthday parties • award evenings • pa hire
SSK Entertainment is based in Felbridge, Surrey. We can provide all the ingredients you’ll need for your party, wedding, quiz night or any event at budgets to suit everyone. We operate anywhere in the Surrey, Sussex and Kent area.
TO CHAT ABOUT YOUR EVENT, REQUIREMENTS, BUDGET ETC PLEASE CALL DAVID FOSTER ON 07710 855295 • email: sskdisco@gmail.com • www.sskdisco.co.uk
BUY B UY ANY 3 BO BOXES OXES X OF FULL FU ULL PRICE TICKETS TICK KETS AND REC RECEIVE CEIVE A
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Club Profit £119 Member Winnings £265.00
Top Prize £150 Usual Box Price £50
Call our dedicated sales team for exclusive
Lottery King879 Offers! 3576 INCREASEYOUR REVENUENOW 0844
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club services
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07789 870709
ENTERTAINMENT
TO ADVERTISE PLEASE CALL
ssk entertainment S U R R E Y
•
S U S S E X
•
K E N T
• disco • quiz nights • master of ceremonies • weddings • birthday parties • award evenings • pa hire
SSK Entertainment is based in Caterham, Surrey. We can provide all the ingredients you’ll need for your party, wedding, quiz night or any event at budgets to suit everyone. We operate anywhere in the Surrey, Sussex and Kent area.
TO CHAT ABOUT YOUR EVENT, REQUIREMENTS, BUDGET ETC PLEASE CALL DAVID FOSTER ON 07710 855295 • email: sskdisco@gmail.com • www.sskdisco.co.uk REFURBISHMENT
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AT T H E H E A R T O F T H E C O M M U N I T Y
club services
TO ADVERTISE PLEASE CALL
07789 870709
REFURBISHMENT
CELLAR EQUIPMENT
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club services
AT T H E H E A R T O F T H E C O M M U N I T Y REFURBISHMENT
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From £23.30
From £13.50
From £12.40
150C
151C
From £23.30
152C
153C
154C
Now available in 15 fabrics
BACKBAR
Touch Screen Tills supplied and installed at affordable prices…
CLUB MANAGEMENT
Crisis? What crisis? Struggling in the current climate? No real answers to solve your day-to-day and longer-term issues?
Minotaur Clubs Partnership is committed to working closely with you. Our experienced team can offer assistance to overcome many of the worrying issues affecting your club business Continued rising costs versus declining trade? Difficulty paying your suppliers? Struggling to maintain and repair your premises? FSA registration or Accountant issues? Locked into a financial loan with your bank or brewery? Onerous leases, door entry systems, air conditioning? Lack of support from your suppliers and bank? Declining membership?
KEY FEATURES
OS Contracts
Reliable and easy to customise User friendly and versatile Cost effective all in one solution Automatic price changes at preset times Stock Management
Please contact us on FREEPHONE:
Our ‘Regeneration Rescue Package’ has already prevented club closures across the UK Layton Institute Club, Blackpool; Queens Social Club, Sheffield; East Bowling Club, Bradford; Beeston Social Club, Leeds... all C&IU affiliated.
Please visit www.minotaurgroup.co.uk or call 01629 761680 / 07971 381494
0800 083 4293 56
clubmirror
www.clubmirror.com
club services
AT T H E H E A R T O F T H E C O M M U N I T Y
07789 870709
REFURBISHMENT
ENTERTAINMENT
ssk entertainment S U R R E Y
•
S U S S E X
•
K E N T
TO ADVERTISE PLEASE CALL
• disco • quiz nights • master of ceremonies • weddings • birthday parties • award evenings • pa hire SSK Entertainment is based in Caterham, Surrey. We can provide all the ingredients you’ll need for your party, wedding, quiz night or any event at budgets to suit everyone. We operate anywhere in the Surrey, Sussex and Kent area. TO CHAT ABOUT YOUR EVENT, REQUIREMENTS, BUDGET ETC PLEASE CALL DAVID FOSTER ON 07710 855295 or visit www.sskdisco.co.uk
TECHNOLOGY
www.clubmirror.com
GAMING
clubmirror 57
club services
AT T H E H E A R T O F T H E C O M M U N I T Y
07789 870709
REFURBISHMENT
CF/24 Leather £114.90
TO ADVERTISE PLEASE CALL
Leather RF/1U £45.90
TC/2B From £35.90 Wood Seat
TC/1B From £32.90 Wood Seat
WT/13 £59.90
PO/7 £84.90
Ridge bases From £37.00
OF/7A £39.90
OF/3G £24.90
RF/16 From £45.90
CI/15D From £63.90
WT/1W From £74.90
From £23.30
From £13.50
From £12.40
150C
151C
From £23.30
152C
153C
154C
Now available in 15 fabrics 58
clubmirror
www.clubmirror.com