On-Trade Progress January 2018

JANUARY 2018 ontradeprogress.com

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ON-TRADE PROGRESS TEAM Editor-in-chief Mya Medina Mya@ontradeprogress.com Editor Mike Underwood Editor@ontradeprogress.com Editor Jon Hardy Jon@ontradeprogress.com Publication Manager Max Murphy Max@ontradeprogress.com Account Executive Dan Allen Dan@ontradeprogress.com Head of Production James Dorrington Design@ontradeprogress.com Subscriptions Manager Anna Stevens Subscriptions@ontradeprogress.com Publishing Director Ryan Bunce Ryan@ontradeprogress.com Every effort is made to ensure the accuracy and reliability of material published in On-Trade Progress however, the publishers accept no responsibility for any claims or opinions made by the contributors or advertisers. No part of this publication may be reproduced or transmitted in any form by any means, mechanical, electronic (including printing), recording or stored in any information retrieval system without the prior written consent of the publisher.

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elcome to 2018 On-Trade Progress readers,

I hope you had a restful and relaxing festive season, and for the many among you that would have worked over the Christmas period, I hope you have a holiday coming up!

We’ve been buzzing here at On-Trade Progress as we’ve worked to bring you the best industry news across the country. In this issue, we’ve compiled a stellar line-up of experts, with fresh insight and opinion on the industry, which can be found from pages 14-20.

Our Venue of the Month is a London, and personal, favourite, The Trading House; an establishment that combines old-world heritage with a delicious range of cocktails and signature dishes (page 24). Speaking of cocktails, we’ve written some handy tips on how to keep your drinks offering fresh this year on page 34. Lastly, we’ve launched a new feature this month, our Spotlight feature, in which we we explore the history of Port, how it should be served and some bottles you should be stocking on your shelves (page 46).

Enjoy this issue and have a happy and healthy start to the new year!

Best wishes, Mya Medina

Editor-in-chief EDITORIAL CONTRIBUTIONS Tim Page Ufi Ibrahim Kate Nicholls Hannah Duraid

CAMRA BHA ALMR The Great Escape Game

Proudly published by BW Media Group LTD

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Brigid Simmonds John Porter Thomas McAuley Emily Meares

BBPA Sheil Porter Lucky Voice The Cutlery Polisher Company

CONTENTS

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Cocktail Menus

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Venue of the Month

Regular Features 6 7 9 14 22 24 26 46 48

Drink News Food News Industry News Expert’s View (Featuring CAMRA, BBPA, ALMR, BHA and Brewer’s Association) Industry News Venue of the Month Events and Exhibitions Spotlight: On… Port Profile: Hannah Duraid

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Hotel Rooms

Features 28 Hotel Rooms 34 Cocktail Menus 42 Wood

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Profile: Hannah Duraid

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Wood

Food News

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Spotlight On...Port

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DRINK NEWS Big Job from St Austell Brewery is crowned the best bottled beer in Britain

Big Job from St Austell Brewery has been crowned the Champion Bottled Beer of Britain in CAMRA’s prestigious annual award which recognises the best bottle-conditioned real ale in the country.

Big Job is a big beer. At 7.2% ABV it is powerfully hoppy with both citra and centennial hops, and is jammed full of Cornish barley. With a smooth, citrus fruit taste and a hoppy, lemon smell, it is anything but subtle.

Runners up include Fullers’ Vintage Ale which took home silver, and Oakham’s Green Devil IPA which won Bronze.

Birra Moretti’s Gran Tour a grand success Now the fastest growing alcohol brand in the UK[1], Birra Moretti is proud to have contributed over £85m[2] growth to the OnTrade this year. The brand is worth more than £157m[3] in the On-Trade and is expected to continue its growth into 2018, making it a must-stock for licensees.

This summer, Birra Moretti once again hosted its Gran Tour street food festival, celebrating Italian Food and Drink across the UK. The tour partnered with festivals across the country and the brand appeared at

The judging and announcement took place at the BBC Good Food Show at the Birmingham NEC, following a series of local member voting rounds and regional judging competitions throughout the year.

Barclaycard BST in Hyde Park, The Big Feastival, Festival No. 6, Good Wood Revival, Cheltenham Jazz Festival and Summer Nights.

Across the six events 650,000 people had the opportunity to enjoy a perfectly served pint of Birra Moretti, meaning fantastic exposure for the brand.

Mark Noble, Senior Brand Manager for Birra Moretti at HEINEKEN: “Our advice is to stock Birra Moretti alongside a Classic Lager brand, to encourage your customers to trade up as this means you can charge a 40% premium for a pint[5].”

[1] CGA OPMS MAT value sales to 12/08/17 [2] CGA P10 2017 [3] CGA OPMS Data 07/10/17, MAT TY [5] CGA OPMS Data 07/10/17, MAT TY

Bock to the future as Morgenrot Alhambra Reserva Roja

immediately to the On and Off Trade.

Alhambra Reserva Roja (7.2% ABV, IBU 29) – 24 x 33cl bottles – List Priced - £35.20

Specialist drinks importer Morgenrot has further enhanced its world beer portfolio and strengthened its Spanish offering after becoming the exclusive importer of Alhambra Reserva Roja – a one-of-a-kind Bock-style beer from the famed Alhambra brewery.

Reddish in colour, this strong Bock-style lager is full of delicate notes with a silky, smooth mouth-feel providing extra intensity and moreish malt characteristics.

A Spanish reinterpretation of a traditional German Bock style, the beer has the perfect balance of roasted malt and ripe fruit flavours with the hops adding the slightly bitter counterpoint.

Spain’s leading artisan brewery, Alhambra has carved out a reputation since its inception in 1925 for producing unique, flavour-rich beers that are beautifully packaged and work wonderfully with food.

Presented in a sleek and ultra-stylish embossed bottle in the same vein as the famous and much-loved Alhambra Reserva lager, the new Reserva Roja offers real strength and personality and is available

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Roger Ryman, head brewer at St Austell said: “In a market where there are so many fantastic beers available including two of my own personal favourites - Fullers’ Vintage Ale and Oakham’s Green Devil IPA - it is a huge honour to take home the crown. This award is a huge testament to the hard work of our brewing and bottling teams which are very dedicated to producing fantastic beers.”

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FOOD NEWS M&J Seafood Prawns pack a punch

M&J Seafood’s new meaty Breaded Wasabi King Prawn Bites make a tasty premium starter or lite bite, with an added punch of flavour.

A great alternative to scampi, the bites are succulent with a crisp breadcrumbed outer coating, but the fiery kick of the wasabi marinade gives them a unique selling point and puts them bang on trend.

The 454g packs offer plenty of prawns that can be oven cooked in minutes and create a real talking point whether served as a starter, main or as part of a sharing platter.

Flagship goes down Mexico way Grab the sombrero and bring a touch of Mexico to the menu with Flagship Europe’s latest line, Chicken Chachos.

The tender chicken breast fillet is encased in a crunchy Mexican-style coating that will spice things up when served deep fried, just as it is. Alternatively, try some of the tasty Flagship Europe recipes for even more Mexican flavour.

Instead of nachos, serve up Chicken Chachos.

Top the deep fried chicken with a tangy nacho cheese, sour cream and chives, guacamole and jalapenos, then sprinkle with a tomato, corn and coriander salad. Alternatively, pile the fried chicken high on a soft corn tortilla with roquito peppers, spring onion and chives and serve drizzled with a smoky sour cream dressing.

M&J Seafood’s Skipper’s Catch initiative sees it buy direct from local fishermen to ensure the customer gets the freshest catch as quickly as possible. Based in ports around the British coastline the Skipper’s Catch team use their years of experience and seasoned relationships with skippers to keep up to date with who’s caught what and where. With this knowledge they select the finest fish and seafood landed each morning and before dawn let every M&J Seafood branch in the country know what they have secured.

For further information visit www.mjseafood. com or call 01296 610600.

wedge and finish with a sprinkle of sea salt.

Chicken Chachos are supplied frozen and ready to cook in packs of 3 x 1kg.

Burger fans are sure to love a Cancun Burger, a sweet charred brioche bun layered with deep fried Chicken Chachos, cheese, roasted vegetables, creamy Mexican Tinga dressing and tangy chipotle salsa. Skewer with a lime

Pantheon’s TM5 is a great little mixer

selected accessory spins. The TM5 comes with 3 aluminum attachments that cope with a multitude of tasks:

A reliable, compact, stand mixer is a necessity in any busy kitchen either as the sole mixer, if demand is light or, in larger kitchens, as a back-up mixer.

• a whisk for liquid ingredients such as whipping cream or beating eggs • a beater for applications such as creaming butter and sugar or making batters • a dough hook for dense, sticky ingredients

Because so many commercial kitchens are open to the eating area these days, operators have to consider the aesthetics of any equipment within view of customers.

Pantheon’s TM5, 5 litre mixer is ideal as it looks good, performs effortlessly and is very competitively priced.

It is powered by a 200w motor and has a stepless speed facility giving the operator complete control, enabling precision mixing.

Overload protection is built in to ensure that the motor is never overworked. A switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.

Stand mixers work on the planetary system where the bowl remains static and the

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FOOD NEWS Back Veganuary with Vegetarian Express Vegetarian Express, the only foodservice company devoted entirely to vegetarian and vegan ingredients, is celebrating its 30th year in business by inviting chefs to kickstart the New Year with Veganuary, a vegan food month, and it has all the necessary ingredients to ensure that the experience is a tasty one.

Veganuary is a charity encouraging people to try vegan food for January, and inspiring them to continue throughout the year. For caterers, Veganuary offers the chance to brush up on vegan and vegetarian dishes, particularly since Kantar research shows that 55% of the UK population now classes itself as ‘flexitarian’, actively trying to eat less meat. Vegetarian Express therefore, is not just catering for vegetarians and vegans, its product portfolio also has huge appeal to chefs looking to broaden the menu in order to capitalise on a fast-growing trend.

By supporting Veganuary, and encouraging chefs to follow suit, the company aims to promote and cater for the explosion of interest in healthy eating. With a range that covers everything from staple dried goods to ethnic cooking sauces, it can offer caterers dried, chilled and frozen ingredients plus a range of hospitality disposables to meet all requirements.

Besides the comprehensive product portfolio, Vegetarian Express also offers advice on nutrition and menu planning, helping chefs to offer so much more than the

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usual standard vegetarian options.

This comprehensive, educational approach is why Vegetarian Express provides vegetarian recipes to virtually every major contract caterer within the UK, together with hotels, colleges, independent restaurants and catering groups.

As plant-based eating becomes the norm rather than a niche, Vegetarian Express is encouraging caterers to use the company’s expertise to unlock the mysteries of plant based food while introducing new ideas for everyday meals as well as signature dishes.

To help, the company has recently introduced new products including Khorasan, a new grain, Tempeh, a soy-based alternative to chicken, and Gochujang, a Korean chilli paste that can add great depth to sauces. At the same time, it has invested in a new initiative – to be announced

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shortly - that promises to deliver ingredients, ideas and inspiration.

“Vegetarian Express is all about showcasing the power of improving our customers’ plant-based menus so that they can capitalise on the growth of the flexitarian, driving sales while at the same time having a significant impact on people’s health and the environment,” explains David Jonas, Vegetarian Express Founder and Director. “We have made a significant investment in the support we offer alongside our product range, and are now urging caterers to ring in the New Year with Veganuary, taking up the challenge to serve up vibrant, tasty food that will appeal to all.”

For more information on Veganuary and the extensive Vegetarian Express range visit the brand new website at www.vegetarianexpress.co.uk or call 01923 249714.

INDUSTRY NEWS Saving the environment one straw at a time Plastic is polluting our oceans at a rapid rate with conservationists warning that the world’s widespread throwaway culture needs to reel itself in before it’s too late.

Plastic straws are seen as the epitome of single-use non-sustainability, with over 500 million estimated to be used every day in the U.S. alone. To help caterers to stop using plastic straws, Parsley in Time now supplies Utopia Tableware’s biodegradable Paper Straw.

The Utopia Paper Straws are the perfect green alternative to the standard plastic straw, offering a pledge promise of 100% biodegradability, strictly sticking to exact manufacturing standards.

Measuring 20cm in length, with a bore of 7mm, it’s manufactured to ensure it won’t unravel in the drink like some paper straws have been known to.

The British government first took action against plastic pollution in 2015 when it introduced the 5p plastic bag tax. This scheme managed to reduce the number of single-use bags used by over 85% within 12 months.

For more information, visit www.parsleyintime.co.uk

This environmentally-friendly range is available in a classic collection of colours, including a popular bamboo finish.

85% of British hotels and restaurants fall victim to malicious and fake online reviews Hospitality businesses are increasingly worried about malicious and fake online reviews and many say that the reviews have been used to blackmail them. These figures are from a new survey by the British Hospitality Association (BHA), which includes the Restaurant Association, finding that 85% of hospitality businesses have been victim to fake online reviews intended to harm – up from 65% in the last survey two years ago.

Government support of skilled work must include eating and drinking out businesses Coinciding with the Government’s inaugural Skills Summit, the ALMR has advised that efforts to promote skills within the UK workforce must include the eating and drinking out sector.

ALMR Chief Executive Kate Nicholls said: “A proactive approach from the Government to identify and promote skills within the UK workforce is very welcome. This issue is particularly important as we approach the UK’s withdrawal from the EU and the Government and businesses begin to assess what the UK’s workforce is going to look like.

Online review sites are a powerful tool for hotels and restaurants with a majority of those surveyed by the BHA (71%) saying that these platforms were useful for their business, with one respondent even going so far as to say, “it’s the only advertising worth having”. But this number had declined from 2015, by 9%, which may be related to the issues hospitality businesses are facing from fake negative and malicious reviews.

provide a ‘relevant and accurate’ service.

The CMA gives guidance on how to treat consumers fairly called CARE, which means DCTs should be ‘clear’, ‘accurate’, ‘responsible’ and ‘easy to use’. The CMA has previously said it will continue to ensure that consumer law can be readily understood and applied by those providing DCTs and that it will take enforcement action when necessary.

Digital Comparison Tools (DCTs) such as review sites have been the subject of a recent study by the Competition and Markets Authority (CMA). The CMA found that DCTs depend on consumer trust to

“Eating and drinking out businesses employ skilled staff in a variety of roles, especially chefs. The sector has evolved enormously over recent years, with a greater emphasis than ever on food. Food-led businesses have helped revitalise high streets over recent years and this renaissance must not be allowed to falter.

sector, particularly chefs. The Government needs to ensure that eating and drinking out employers are included within this strategy and that support for encouraging skills extends to our sector.”

“Industry stats show that the hospitality sector needs to employ 200,000 people just to keep pace, and projected growth of 5.5% by 2020 will require an additional 23,000 jobs, many of whom will be skilled.

“This strategy musty take into account the skills that are being deployed and developed in the eating and drinking out

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INDUSTRY NEWS Hotelympia partners with British Hospitality Association to support Cut Tourism VAT campaign The Hotelympia show will be including a pre-registration tick box giving visitors a voice on the national Cut Tourism VAT campaign.

The revitalised Hotelympia is partnering with the British Hospitality Association (BHA) to lend support to its Cut Tourism VAT campaign – a drive to bring UK Tourism VAT into line with competitor destinations within the European Union.

Visitors pre-registering for the show (March 5-8, ExCeL London) will be given the chance to opt in and have their say in supporting the campaign. The BHA argues that any reduced rate will stimulate investment, create employment and boost growth within the UK hospitality sector. Additional research by Deloitte/Tourism Respect found that a reduction would contribute an extra £4.6 billion to HM Treasury over ten years and create 121,000 jobs.

Visitors are urged to preregister and show their support for the campaign today at: www.hotelympia.com The BHA is joined by Bourne Leisure Group, Merlin Entertainments Group and the British Association of Leisure Parks, Piers and Attractions in championing the Cut Tourism VAT campaign. With the Chancellor announcing a review of UK Tourism VAT in the latest autumn budget, the group sees 2018 as a crucial moment for the industry, and Hotelympia as a central platform for promoting the

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cause.

Government Affairs Director for the British Hospitality Association, Vernon Hunte, comments: “Cut Tourism VAT is pleased to partner with Hotelympia and we look forward to speaking to delegates about how they can support the campaign. UK hospitality businesses compete on an unfair playing field with a Tourism VAT rate twice that of our European neighbours. 2018 is going to be crucial year in pressing home the case for a reduction.”

Hotelympia Portfolio Director, Ross Carter, adds: “At a time of great uncertainty, British hospitality businesses need support from Government in creating an environment where they can thrive and prosper. With an independent treasury adviser attesting that such a reduction represents ‘one of the most efficient, if not the most efficient, means of generating GDP gains at low cost to the Exchequer’ Hotelympia 2018 supports this initiative wholeheartedly. As the UK’s leading hospitality event we are proud to bring it to the attention of some 25,000 visitors and look forward to hearing more about the progress of the campaign at the show itself.”

Registration is now open for Hotelympia, as the UK’s leading hospitality event introduces four exciting and contemporary shows, united under one roof, as part of a fresh new identity.

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The Professional Kitchen Show, The Foodservice Show incorporating Café Commerce, Hospitality Tech Show and Interiors and Tableware Show, will be specialist events in themselves, each benefitting from Hotelympia’s heritage – the market leading hospitality and foodservice event.

For further information and to preregister your attendance, please visit: www.hotelympia. com and follow us on Twitter for everything Hotelympia www. twitter.com/hotelympia.

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INDUSTRY NEWS Casual Dining secures stellar Keynote line-up for 2018 New World Trading Company’s CEO Chris Hill, Yo!’s marketing director Luisa Fernandez, and Dishoom’s operations director Brian Trollip are the latest speakers now confirmed for Casual Dining 2018, which returns to the Business Design Centre in London on 21-22 February.

They’ll be appearing at the event alongside other big names from the Casual Dining Group, Mitchells & Butlers, Jamie’s Italian, PizzaExpress, Pho, and Loungers. Plus, over 200 exhibitors (across three floors at the BDC) showcasing a host of new products, equipment and services.

Chris Hill will be sharing his thoughts on the casual dining pub and bar sector in an exclusive interview, hosted by Peter Martin, VP of CGA, on the show’s opening day. He’ll be discussing his experiences in helping to grow New World Trading Company’s innovative portfolio, including their plans for further expansion, and how an important focus on staff development secured them a top ten ranking on ‘The Sunday Times 100 Best Companies’ to work for in 2017.

Luisa Fernandez, who joined Yo! as its marketing director earlier this year (having previously spent over 15 years working in-house at British Airways), will be making her Casual Dining speaking debut the following day (22 February). Using her experience as head of the innovation lab at BA, she’ll examine how other industries are using their customer data to personalise customer experience and how, in turn, casual dining operators can make the ‘power of personalisation’ work for them.

From exclusive Keynotes and interviews, to research updates and panel discussions – each session at Casual Dining has been tailored specifically to address key business opportunities (and challenges) for casual dining operators. The initial Keynote programme will be available on the show’s website later this month.

Speakers confirmed to date (in running order) include:

Wednesday 21 February

Thursday 22 February

Peter Backman, Peter Backman Foodservice: Preparing for the future – challenges facing the casual dining sector

Graeme Loudon, CGA: The impact of rising food price inflation on casual dining operators

James Spragg, chief operating officer, Casual Dining Group: Brand evolution

Zoe Bowley, MD, PizzaExpress: Keeping PizzaExpress relevant after 53 years

Simon Stenning, MCA: Casual dining and the levers of sales growth

Jamie Campbell, CGA: Segment & conquer – looking beyond demographics to understand your consumer

Mark Smith, MD, Pho: The delivery challenge Chris Hill, CEO, New World Trading Company: interviewed by Peter Martin, VP, CGA Jon Knight, CEO, Jamie Oliver Restaurant Group: Food for thought Susan Chappell, divisional director, Exec co, Mitchells & Butlers: Operating a range of brands and formats – the challenge to stay ahead

Brian Trollip, operations director, Dishoom: Building a big hearted and first-class business Nick Collins, CEO, Loungers: Loungers – no jackets required Luisa Fernandez, marketing director, Yo!: How well do you know your customers – what we can learn from other industries?

“Casual Dining show is an opportunity to mix with all sorts of brilliant people from across our sector, discuss real issues that impact our industry, as well as sharing stories that inspire and energise us to do something differently!” says Mitchells & Butlers’ Susan Chappell.

Casual Dining returns to the Business Design Centre in London on 21-22 February 2018.

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EXPERT’S VIEW New Year, new national CAMRA festival Tim Page writes exclusively for On-Trade Progress: The New Year provides a unique opportunity to present a new “you” to the world. At CAMRA, we’re using this opportunity to announce an exciting new national festival that you can look forward to in 2018.

This year will see the launch of the Great British Beer Festival Winter, which will be taking place between the 20th-24th February in the historic city of Norwich.

Many readers will already be familiar with CAMRA’s Great British Beer Festival, which marked its 40th anniversary last August at London Olympia. The Great British Beer Festival has been our flagship event over the last four decades, providing an opportunity for beer lovers from across the country and abroad to come together to celebrate the very best British beers, with over 900 brews on offer.

While CAMRA also runs over 200 local beer festivals across the UK, beer drinkers have had to wait 12 months for their next big CAMRA festival - until now.

From this year on, the Great British Beer Festival Winter will replace the National Winter Ales Festival (NWAF) with two key distinctions - you can expect an incredibly high quality of beers on offer and a huge range of

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beers, not limited to winter brews.

Taking place in the medieval friary halls in the heart of Norwich, visitors will have the opportunity to sample some fantastic food while listening to live entertainment. Local pubs around the venue will also host a number of ‘fringe’ events, which include everything from quiz nights to beer tastings.

Similarly to the Great British Beer Festival, the winter festival will kick off with a trade session to provide the industry with an opportunity to meet and network. The Champion Winter Beer of Britain awards will be announced on trade day, with the opportunity to sample the winning beer.

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Even more excitingly, the Great British Beer Festival Winter will move around the country every three years to give people from different parts of the UK the chance to experience it and different CAMRA branches the opportunity to host it.

Personally, I think a year is far too long for beer drinkers to wait for their next great festival. I hope to see many of On-Trade’s readers come along to the Great British Beer Festival Winter this year - tickets are now on sale at: winter.gbbf.org.uk

EXPERT’S VIEW 2017 Budget Brigid Simmonds, chief executive of the BBPA, writes exclusively for On-Trade Progress regarding the 2017 budget:

I

t would be no exaggeration to say that with two Budgets from the Chancellor in 2017, a huge amount of time and effort at the BBPA has gone into campaigning for fairer taxes for our sector.

The result in November was satisfying – a tax freeze for beer duty and for other drinks. This was in many ways unexpected, given that the Treasury’s plans included a punishing, inflation-based rise. This would have hit our sector hard.

For both the on-trade and the wider economy, the beer tax freeze is vital.

Beer still accounts for around twothirds of all alcoholic drinks sales in pubs. Most of the beer sold in pubs in Britain is brewed here as well.

This makes beer a drink that creates jobs. One job in brewing creates an astonishing 21 jobs elsewhere in the economy. Three are in agriculture, retail and the wider supply chain, but the vast majority, 18, are in Britain’s pubs.

The tax freeze will therefore be good for brewers, good for pubs, and for the wider economy. It was an early Christmas present that is worth £117 million to the sector and many a glass was raised to the Chancellor of the Exchequer over Christmas, I’m sure.

Despite this success, we certainly

won’t stop campaigning. We still have RPI increases written into the Public Finances. UK beer tax is still three times the EU average, and 14 times higher than that in the leading market, Germany. As we move towards Brexit, we certainly need a much more competitive tax system for beer, and we will be making this clear in the months and years to come.

Whilst beer tax is a huge burden on the sector, Business Rates are also a huge concern. The big rises in rates bills for some premises as a result of last year’s revaluation have been unsustainable. It was right that the Government continued to take measures to address this issue.

They heeded calls to extend the pub-specific business rates relief for a further year. Moving from RPI increases to CPI two years earlier than planned from April 2018 is also really welcome, as is in the announcement on moving towards three-yearly revaluations. Rates bills often fail to reflect the reality faced by many business, and it shows the Government is listening. These measures will save pubs £37 million, this year alone.

It is understandable that for many pubs facing huge bills, these changes will not seem enough. That is why we must also keep up the pressure for

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wholesale review and reform of the business rates system, which is very unfair on our sector. Pubs pay 2.8 per cent of the entire business rates bill, yet generate just 0.5 per cent of business turnover. In our rapidly changing economy, new ways need to be found to ensure that online businesses pay a fairer share.

Overall it is good to see the Government recognises that pubs play a special role in our economy and society. Help for pubs, in difficult financial times, is a vote of confidence in us all and we will continue to make the case for lower taxes for the sector.

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EXPERT’S VIEW The ALMR’s chief executive and On-Trade Progress guest columnist, Kate Nicholls, writes:

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he end of a year gives the opportunity for a reflection on the year just passed, and a focus on the twelve months to come. At the ALMR we recognise that 2017 presented some significant challenges, not least the endless focus on Brexit, but was also a year when we saw major successes for the on-trade. Similarly, there are going to be battles ahead in 2018 but we look forward with a feeling of positivity.

For the eating and drinking out sector the main ‘political’ there were three main areas of concern.

On business rates Government made significant concessions to the industry, recognising the unfair burden it bears, with transitional caps, sector-specific reliefs and the announcement of lower increases in future years. Brexit played a part in food-price inflation and caused uncertainty for EU staff, but the first of these is now starting to abate and the ALMR has won the argument on current EU citizens’ rights. On employment we have faced the threat of huge increases in the National Living Wage and overly rigorous enforcement action – in the end NLW increased at a lower level than expected and Government has accepted the need for guidance for inspectors.

Into the New Year many of the issues we face are the same but as an industry we are determined to be on the front foot and make a positive

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case for our fantastic sector. We are a major part of the UK economy; we employ millions all across the country, providing great jobs with rapid career progression; we invest in skills and training; and crucially we thrill and delight the nation with a wide-ranging, world-beating eating and drinking experience.

Onto some of the practical arguments we’ll be making in 2018. We will continue to press Government to recognise the critical importance of hospitality, with a champion embedded at the centre of the political process. We will maintain pressure for a final Brexit settlement that works for our people and our goods. We will elevate our calls for fundamental reform of the business rates system so that property-based businesses, that offer so much to their local communities, are not penalised at the hands of online operators.

Crucially, this will be the year that we will champion our sector as the ‘industry of choice’ for those looking for work – whether they are schoolleavers, returners to work or those looking for a dynamic sector to further their careers. In December the ALMR announced the first part of its rollout of a new gold-standard apprenticeship scheme that will provide skills training and career progression through the industry.

This is a great sector that we should all be proud of.

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As the leading voice of the broad spectrum of eating and drinking out operators the ALMR will ensure that Government is aware of the challenges the sector faces, and solutions that can resolve these issues. But we should all look to 2018 as the year to celebrate what a fabulous sector this is for entrepreneurs, employees and its customers. Happy New Year.

It was taking me two and a half to three hours a week to clean the lines.

Not only that, but before the new system was installed I was chucking away around 200 pints a month; I’m now saving about three quarters of that.

By the time I’ve factored in the reduction in wasted beer and cider as well as energy and chemicals, I’m probably looking at a saving of around £8,000 - £9,000 a year from SmartDispense.

James Gray Noose & Monkey, Aberdeen

Contact your HEINEKEN sales manager today for more details on installing a SmartDispense system to make savings in your outlet HEINEKEN is a member of the Portman Group – promoting responsible drinking.

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EXPERT’S VIEW Ufi Ibrahim, chief executive of the British Hospitality Association, writes exclusively for On-Trade Progress:

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018 is shaping up to be a crucial year for the hospitality industry.

With Brexit negotiations pivoting to transition and trade, now is the time for the concerns and priorities of the industry to be heard in this period of unprecedented change. For the UK to retain its status as a world leader when it comes to hospitality, we must confront head-on our members’ most pressing worry as 2017 comes to a close: a shortfall in skills and labour after the UK leaves the European Union.

It is no secret that our industry is heavily reliant on EU labour to thrive and succeed: of the 3 million people that work in hospitality, 24% of them are EU nationals. We fully recognise, then, that after Brexit this number must come down as the government negotiates a new partnership with the European Union. To that end, the BHA has produced its Ten Year Plan – in partnership with KPMG – to reduce its dependence on EU labour and train up a new generation of British hospitality workers.

To achieve such a dramatic realignment in the way the industry recruits its staff will, however, require the concerted effort and support of central government. The hospitality industry takes seriously its obligation to recruit more British staff, though this is not necessarily a straightforward matter when unemployment is at a historic low.

This difficulty is compounded by the unfortunate perception held by some that that people simply have a part time, short term role within our industry, rather than embarking upon

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a fulfilling career – we are constantly seeking to change this perception.

For these reasons, we look ahead with great anticipation and excitement to Hospitality Works, beginning on 7 February 2018 - our annual campaign with the Department for Work and Pensions (DWP) to offer more British jobseekers roles and opportunities within the hospitality industry. Since 2015, we have coordinated this campaign to increase awareness of the viability of our sector when it comes to career paths, as well as to encourage more British jobseekers into work within a thriving, vibrant industry.

As part of the campaign, employers will come together in partnership with their local Jobcentre plus to host a series of events in order to advertise the roles they have available. Such events include hospitality awareness and recruitment sessions at local Jobcentre plus outlets hosted by employers, taster visits at businesses for prospective applicants, as well as careers fairs to bring together jobseekers and hospitality businesses. These events have proven hugely successful in the past and have contributed to the creation of more than 8,500 jobs since the campaign started in 2015.

The BHA appreciates the effort of the DWP in its enthusiastic participation in this campaign, but we must work more with central government to deliver stability to the British hospitality industry. We urge the government to swiftly negotiate

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a comprehensive transition deal with the EU that guarantees the availability of workers for the short and medium term to avoid a skills shortfall. from the BHA website). With the pace of change showing no sign of slowing we could probably give next year’s report the same headline.

There is more to come.

STOCK UP NOW!

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EXPERT’S VIEW American craft brewing challenges in 2018 Bob Pease, President & CEO of the Brewers Association, a not-for-profit trade body representing small and independent American craft brewers, looks at the challenges facing the American craft beer industry Stateside in 2018:

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he American craft beer world enters 2018 in good health but there are a number of challenges facing the industry that we must guard against. Access to market and maintaining a level playing field for all industry participants is the biggest challenge our brewery members face. The craft beer revolution is being driven by the beer drinker and we want to preserve that dynamic. We call it the ‘beer drinker pull’ as opposed to the opposite dynamic of ‘supplier push’.

If the beer drinker is able to decide what’s on shelf or on tap the small and independent brewers will win.

However, if global multinationals are allowed to dictate stocking policy the result will be a reduction in choice and the beer drinker will lose out.

We view the multinationals as threats because we don’t want to see one or two companies owning all the brands that have become synonymous with craft beer. Craft beer in the U.S. is a total entrepreneurial success story. The majority of breweries are small and independent businesses employing maybe 10-15 people.

Maintaining and preserving this status quo is at the core of the Brewers Association.

Our larger brewery members have the challenge of competing both against the hyper local breweries, the ‘long end of the tail’ as we call it, and those breweries acquired by the multinationals for chain placements in on and off trade multiple outlets eg. grocery stores or big liquor

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stores. Breweries competing against both the ‘chain’ and the local market are being squeezed from both ends.

the country offering practical advice and spreading the word about quality.

Promoting the importance of consistent product quality is another main focus. We ensure all our members understand its importance and publish resources on quality that are free to all our members. UK brewers and retailers are welcome to use them too by downloading free of charge from www.brewersassociation. org. We take quality very seriously and place increasing amounts of resources towards helping brewers develop better beers e.g. funding over $500,000 in barley and hop research this year. We published a book on quality management

by Mary Pellettieri two years ago and sent every member a copy at our own expense (around 4,000 at the time) and our newly appointed quality ambassador Neil Witte travels

Other challenges include the intense competition, agricultural variables and the constant threat of increased taxes and regulations. Access to raw materials and ingredients is an ever-increasing challenge for small brewers but one of the biggest challenges is growing the ‘pie’ of beverage alcohol i.e. beer, wine and spirits. In the U.S. beer growth is slowing, wine is growing a little and spirits a lot. We need to grow that ‘pie’ for beer and if we can’t do that brewers have to compete amongst each other and that becomes harder especially with breweries acquired by the multinationals.

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INDUSTRY NEWS Pipers Crisps shows new flavour at Casual Dining and Farm Shop & Deli shows (Casual Dining Show, stand M101, Business Design Centre, London, 21 to 22 Feb 2018) (Farm Shop & Deli Show, stand F39, NEC Birmingham, 16 to 18 April 2018) Visitors to Pipers Crisps stands at the Casual Dining show and the Farm Shop & Deli Show will have their first chance to sample the premium crisp maker’s latest flavour. Pipers Crisps new Jalapeno & Dill is the latest addition to their range of award-winning flavours which, between them, have won 37 gold Great Taste Awards since 2007.

The new Jalapeno & Dill variety represents a unique and delicious flavour fusion, driven by the current trend towards heat and more globally influenced flavours.

Jalapeno & Dill’s chilli and herbal aroma combined with Pipers’ famous crunchy potato crisps is an irresistible match. It

will be popular in pubs, clubs and bars where it’s the perfect accompaniment for an ice-cold bottled lager served with fresh lime. It’s also the perfect premium snack for those seeking some extra heat in their daytime eating routine. It will be a hit in the thriving ‘food-to-go’ sector; great alongside sandwiches, soups, pasta and salads.

“The uniqueness of this new product, which meets global flavour trends as well as the strong demand for premium snacks, makes Jalapeno & Dill a musthave item for foodservice operators and specialist retailers wanting to drive sales revenue and margin,” says Katy Hamblin, marketing manager at Pipers Crisps.

“Its striking and eye-catching packaging matches the rest of the Pipers range for a stand-out display on retail shelves, foodservice counters or behind the bar in pubs and clubs,” Katy adds.

Operators take influence from fresh new cuisines, bold new flavours make it on to menus, and new dining options emerge.

Technology also has a big influence.

“With so many changes happening it can be hard to pick out the opportunities that will work for your business, and those that will make headlines and then disappear, so we’ve rounded up a few of the key ones that we believe can help caterers stay hot and ahead of the competition in the next year.”

Value Scrutiny

McCain Foodservice releases official ‘What’s Hot’ report McCain Foodservice is launching the What’s Hot report to help operators stand out in an ultra-competitive market where identifying opportunities and staying ahead of trends can make the difference between success and failure.

Jo Simmons, McCain Foods Senior Brand Manager, explains: “As new trends come and go, changes to what consumers eat, where they eat, and how they eat take place.

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The slight downturn in the economy means consumers are scrutinising their spending more closely than ever. That doesn’t necessarily mean they want the cheapest option but they do want hearty portions, great value food and excellent standards of service.

Convenience

A 6% rise in quick-service lunch visits shows convenience is a central part of customers’ decision-making, with rushed millennials leading hectic lives and preferring to grab high-quality hot bites while on the go. The popularity of meals like topped fries that can be eaten in the hand or on the go, or shared with friends can be seen as a response to this trend.

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Informality

When consumers are dining in they’re increasingly viewing eating as an opportunity to socialise, catch up and take a break from the business of modern life.

To provide for this, venues are offering food that’s easy to share, such as topped fries, communal seating, or taking a casual ‘pay first, leave whenever’ approach to service that creates a more casual environment.

Cashless and waiter-less payment systems are helping operators to meet these needs.

Meals that look as good as they taste Social media savvy diners not only want food to taste good they want it to look photogenic so they can take and share pictures with apps such as Instagram.

In response to this, foods that look and taste great are making a big impact on menus – think colourful roots, squashes, and vegetables, alongside vibrantly-coloured ingredients like bright yellow turmeric, dark red sumac and the now ubiquitous avocado.

Other key trends include Indulgence, Foodie Culture, Provenance and Sustainability, Healthy Eating, and Technology. To find out more about these trends and the opportunities they can provide visit http:// www.mccainfoodservice.co.uk/whatshot-2018/ to see the full report.

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VENUE OF THE MONTH The Trading House Helen Sprason, operations manager of The Trading House, talks how to have fun, work hard and attract customers

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eep in the heart of London’s hard-working city district sits a grand and unassuming venue.

If I wasn’t looking for the venue, I could have easily missed the listed building with wood-panelled doors that lead into The Trading House.

With a harp back to the colonial adventurers of old, The Trading House combines elegance with history to create a welcoming and equally lively environment to behold.

With a high ceiling and central bar, each nook and cranny of this venue is filled with intimate and comfortable seating, which is either attractive to consumers who come for afterwork drinks or to sample the menu.

“The Trading House is a truly special place,” says Helen Sprason, operations manager of the London venue. “We have an elegant building in the heart of Bank, where we invite guests to embark on a journey to the exotic. Our team here work on an ever-changing cocktail menu where you can trust them to give you a true experience. We are lucky to have a great team where they work tirelessly on delivering a true fun atmosphere.”

The venue offers live music every night and DJs late on Thursday and Friday.

Eat up The Trading House offers a range

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of foods, centring its menu on grill, BBQ and deli-type foods. Some notable dishes on its menu include the flattened rump, marinated in chill and garlic, the prawn and chicken gumbo, and its infamous halloumi and falafel hanging kebab.

Sprason continues: “We work with provenance and fresh food. We are known for our hanging kebabs which are a real feature for us. We are changing our menu more frequently along with our monthly changing cocktail menu. Our chefs enjoy the creative aspect of the menu; we are always working on fresh and clean ideas.”

Similarly, The Trading House prides itself on a diverse drinks selection too. She says: “We search for the best products whether its our tank beer from Budvar or great gins from around the globe. We serve good food and honestly, we have a great time while here. It is a truly special place to visit and work in.”

One of us With The Trading House operating under the New World Trading Company (NWTC), we talk to Sprason about how the venue fits in. “We [NWTC] have a few other venues, the Botanist being our largest brand within NWTC with 14 sites which scan the country from

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Newcastle to Farnham in Surrey,” she adds. “We have Smugglers Cove in Liverpool, which is a rum bar in Albert Dock, The Oast House in Manchester, The Club House and The Canal House and we are opening our new concept, The Florist in Bristol, in early 2018 – which is very exciting.

“We are different because of the innovation our teams drive and deliver daily. We don’t like barriers and so we listen to what our teams tell us. We want our people to have a wonderful time and we look at what is going on and look outside of the norm. We have a strong culture and ethos which forms the base of the business. From there we then develop our concepts as we grow, which is extremely exciting to be a part of and also visit as a guest.”

Standing proud “The Trading House is a listed building, so it is unique,” comments Sprason. “The wood panelling in the interior has been here from the start.

It is grand and elegant and is what makes the site so very special, you can’t help but stand with an open mouth and respect it for what it is.”

As with all hospitality managers, we encourage them to find and identify their niche offering – Sprason has found hers.

“We are keen explorers,” she

explains. “We seek out people who want to deliver amazing experiences and we do that in the way we train our teams, develop our menus, create our cocktails and entertain our guests. We have a great beer line up with an Anthology of Ales, which invites you to try new tastes.

We do the research, so you can enjoy a variety of drinks. We really care about teaching people and giving our guests and team an environment which they can trust in and try new things.”

Giving more The Trading House also works as a grand event space, as the team not only offer to the individual consumer, but businesses too.

Sprason continues: “Due to the opulent space and the area, we are lucky enough to be in, The Trading House is a great and entertaining space. We are closed at the weekends and so we hire the venue out for weddings and private parties.

We have a lot of weddings on Saturdays and host some lovely big bashes! We are also a keen space for TV and film, we recently had Apple Tree Yard film and Warner Brothers are frequent visitors.

Sprason has a lot to be proud of; with a friendly and welcoming team, working hard to impress guests in a stunning setting, we ask her what advice she would give to new venue managers.

She concludes: “My advice would be to have fun! Believe in what you want and don’t stop until you get it.

Ensure your teams are with you and don’t leave them behind. Be true to yourself and listen!”

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EVENTS & EXHIBITIONS Must see events & exhibitions

Whether you’re looking to sample the latest products, achieve a new qualification or find some new suppliers to help improve your business, On-Trade Progress provides you with a selection of events that you simply cannot miss over the next few months:

Table London 14th - 16th January 2018, Olympia london, Pillar Hall Table is the UK’s first trade event dedicated to design-led F&B, presenting an exclusive edit of luxury products for global F&B professionals. Table is dedicated to creating an enjoyable, inspiring show where buyers can identify the very best products in one easy-to-navigate space. The first edition will present a unique combination of leading designers and manufacturers. www.tablelondon.com

BevExpo 2018 23rd - 24th January 2018, Ricoh Arena (incorporating Cellar to Seller and BrewEx) is an opportunity for the wider beverage industry to meet, learn and discover the excellence of products and services within the entire beverage industry supply chain. www.bevexpo.com

Pub 18 6th - 7th February 2018, Olympia PUB17 will see more than 200 innovative suppliers across the twoday show, as well as host 20 free-to-attend talks and workshops. A feast of ideas and insight for pub owners and operators will be on offer to help enhance their business and keep updated with industry trends. Alongside this will be a wealth of networking opportunities for visitors, where like-minded individuals can discuss and share thoughts and ideas. www.thepubshow.co.uk The Source 7th - 8th February 2018, Westpoint Exhibition Centre, Exeter The Source is the South West’s biggest and best trade show for anyone with aserious interest in speciality foods, quality drinks, profitable catering and inspired hospitality. Give your business the impetus it needs going into the new season with this huge spread of comparative tastings,networking opportunities and inspirational experiences. www.thesourcetradeshow.co.uk

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Expowest Cornwall 6th - 8th March 2018, Cornwall Showground, Wadebridge Expowest Cornwall is the region’s foremost hospitality and catering trade show - an absolute must for those eager to see, touch and taste the latest products, and to get a feel for the trends shaping the market. If you want to get straight to the heart of the Cornish business community then this is one show you cannot afford to miss. www.expowestcornwall.co.uk

Hotel, Catering & Retail Show 13th - 14st March 2018, Bournemouth International Centre The Hotel, Catering & Retail Show is one of the UK’s longest running hospitality and food service events, with over 60 years’ history.

It features new and innovative products & services, and hundreds of delicious food and drink product tastings. Showcasing trends and exciting innovations from industry leaders, the show offers the chance to network with current suppliers, your peers and key industry players.

Northern Restaurant & Bar 20th - 21st March 2018, Manchester Central, Convention Complex Northern Restaurant & Bar is the largest trade exhibition for the Northern Hospitality industry. There’s plenty to see at Northern Restaurant & Bar, such as: grape & grain, chef live, drinks live, spirit room, market kitchen arena and many more www.northernrestaurantandbar.co.uk London Wine Fair 2018 21st - 23rd May 2018, Kensington Olympia, London The ultimate event for the London Wine Trade. Introducing the all-new London Wine Fair. Bigger, better and more inspiring than ever before. Featuring over 14,000 wines from 40 countries, innovative tastings, critical masterclasses and a host of brand new features for 2018, London Wine Fair is an unmissable destination for anyone in the industry. www.londonwinefair.com

imbibe Live 2nd - 3rd July 2018, Olympia, London Whether you’re interested in wine, spirits, beer, cider, soft drinks or the full spectrum of drinks, if you source, buy or serve drinks within the drinks industry, Imbibe Live is the must-attend show for you.

This year’s programme has been curated by leading industry figures and ambassadors across each drinks category, as well as Imbibe Magazine’s award-winning team. The result is an unmissable event for anyone who wants to improve their drinks IQ, business acumen and service skills. www.live.imbibe.com

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HOTEL ROOMS Little things make a big difference On-Trade Progress examines the little additions to hotel rooms that make a big impression on customers

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ecently, my partner surprised me with a trip to Paris. We stayed in a quaint, boutique hotel near the Eiffel Tower, and typical to the Parisian culture, the building was cozied in between a small bank and a café. The nature of the establishment was elongated and thin, spanning the length of five floors, with only six rooms per floor, often fitted in a maze-like formation between different alcoves. What they had managed to transform the building in to was impressive and their decoration and ulitisation of the minimal space, truly outstanding.

However, it was in the room itself, where we found vintage Parisian maps decorate the walls and kitch cabinets painted in a typically French pastel finish that really stood out to us. The hotel had acknowledged that while they didn’t have the largest rooms, they would dress the remaining space with elements that visitors could enjoy, both aesthetically and practically. As a result, we came away from the hotel feeling overwhelming impressed with our room – despite its misgivings for space.

One of our publication managers had a similar experience on a trip to China of late, remarking to me that the pillows were so soft that he wishes he could take them home.

Overall, this got me thinking… what are hotel rooms adding; small changes to the space that make a big difference for guests? The hospitality industry is growing, and it’s seeing

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customers scrutinise the hotel experience more and more. So we’ve compiled a list of conventional, and the not-so-conventional additions to hotel rooms that are making a big difference.

The classic chocolates Although it may seem like an outdated trope; customers are often delighted to discover an array of free chocolates on their pillow. It gives both a literal and metaphorical sweetness to the experience of staying in a hotel, and there’s something wonderfully nostalgic about the delights of chocolate whilst away from home.

Keeping clean Personally, I am often disappointed to stay at a hotel that offers shampoo and not conditioner. I am hardpushed to find a person that washes their hair without both of these key amenities, and yet many hotels across the country only deploy one and not the other. Toiletries are often seen as the only acceptable items for guests to remove from hotel rooms and take home. The brand of these toiletries is also extremely important – hotel guests are gleeful to use premium brands that they wouldn’t often use independently – and as a result, more likely to return to the hotel again or recommend the hotel to friends.

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Staying hydrated It really is the little things. Nothing proves this more than the complimentary water in hotel rooms.

I’m not talking about signs above the tap that say, “safe for drinking”, I’m taking about ornate, often glass, bottles of water – both sparkling and still. It conveys to the traveller a sense of welcome – it says, you are welcome here, you must be parched from the journey. It’s in the same vain of welcoming a guest to a home and offering them something to drink, which brings me on to…

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HOTEL ROOMS Let’s get cozy I have fond memories of hotel slippers; they offered a level of comfort, and symbolised a luxury beyond what I would ever accommodate for myself at home.

My sister and I as children would often wear oversized towel robes and slippers and bounce from bed to bed in various hotels when my family would holiday in Cornwall.

Slippers can often be the victim of theft, especially with certain travellers. A fine line is drawn here; where the toiletries and Tetley are all for grabs – slippers represent an item too far. Of course, this is dependent on the nature of the slipper itself.

Some hotels offer luxury slippers, with a tag that asks these be returned at the end of the customer’s stay.

Others offer a slightly lower branded version, which by the very nature of the item, imply it need not be returned.

Stay connected Personally, I am often disappointed The number one bugbear for any hotel room frequenter is ease of access to Wi-Fi. Hotels must protect themselves against two major mishaps in this regard: the first is connection. The nature of the modern traveller, both for either business or pleasure, is the need to stay connected. Patchy connections or slow internet speeds seek to disrupt the customers’ experience far more than the “wrong” brand of tea.

Hotel managers must invest in an internet provider that works and, on the dreaded assumption that it may cut out, can be on-hand to fix it

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and get it up and running as soon as possible.

The same can be said for payment; customers expect the price of Wi-Fi to be included in the cost of the

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room. Every time I have come across negative hotel reviews of hotels, the access to Wi-Fi always acts as a decisive factor in what defines a “bad” hotel room experience.

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ENTERTAINMENT

SPONSO RED FEATUR E

Sing up a storm The karaoke bar chain, Lucky Voice, chats to On-Trade Progress about recent developments to business and brand

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ou’ll be hard pushed to find a better night out than in Lucky Voice; the karaoke bar chain has become synonymous with a fun and fabulous night, or afternoon, out, and is loved by the British public.

Moreover, the brand is growing its event offering, working to offer businesses a wonderful time for their teams or clients.

about three months - we have some clients on our books such as Last Days of Shoreditch who use karaoke to boost their business seasonally - for instance in high summer or at Christmas time, when they’ll generally be holding recurring themed nights or the like - which serves as a notable example of events influencing the on-trade - and how karaoke can inject constant novelty into a venue.”

Growing large

On brand

Recently, Lucky Voice has made significant changes to the brand and business as it grew an event business out of its B2B licensing and venue arm. In 2015, the business saw an increase in requests for shortterm hire and as a result, they came up with the event hire product, Pop-up Karaoke – a soundproofed photobooth you can sing karaoke in.

Of late, Lucky Voice has redefined the karaoke experience, pushing the boundaries of what a karaoke company does and should be offering.

They also launched a follow up product, Lucky Voice Live, a transportable version of its proprietary bar software that turns any space into a large-scale karaoke booth.

It now has a roster of event clients that include Roof East, Street Feast, Quintessentially, Deliveroo, Group M and Live Nation.

Thomas Mc Auley, head of events at Lucky Voice, explains the brand’s event development, saying: “Venuewise, one interesting development that we’ve seen grow out of events in 2017 is medium-term hire of

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Mc Auley explains how the brand is aiming for recognition throughout the UK and globally. He says: “We have an aim to become the byword for karaoke by bringing people together and creating unforgettable experiences - and you can see that in the past few years that when you tell people you work for Lucky Voice you’re generally met with the response, ‘oh my God, I love Lucky Voice’ - nearly everyone’s got a bleary memory of happily screaming into a microphone at one of our venues.

“We went through a bar rebrand earlier this year, that was built around the idea of ‘the perfection of imperfection’ – no-one is really looking for a ‘luxe’ night out anymore with bottle service and champagne sparklers; people want to drink a well-crafted cocktail in a considered

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space, and just sort of cut loose Lucky Voice offers the ability to do so without pretence.”

Lucky Voice has certainly become a well-known brand, with three venues in Soho, Islington, and Brighton. As well as a franchise in Dubai, and franchises with Novus Leisure in Cardiff, Leeds, Manchester, and Newcastle - licensing clients including Electric Star Pubs (Star of Bethnal Green), Brompton Brands (Mahiki), Inception Group (Bunga Bunga), and Firmdale Hotels (Ham Yard Hotel).

We ask Mc Auley what Lucky Voice has in store for the future. He responds by saying: “We’re looking at opening a new Zone 1 venue in 2018 - with the intention for it to be our biggest yet.”

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COCKTAIL MENUS Stay fresh On-Trade Progress gives bar and restaurant operators tips on how to keep their cocktail offering on trend

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hroughout the UK, bar and restaurant owners have cottoned on to the high value of offering cocktails at their venue.

This can be anything from the list of classics which include Bellini’s, mojitos and long-island ice teas, and can branch into the more exotic.

Recently I went to bar in Paris called Dernier Bar Avant La Fin Du Monde – which roughly translates to ‘the last bar before the end of the universe’.

It’s a classic venue that most Parisians will know of and is famed for its array of deep mahogany chairs and tables and a selection of classic board games tucked into nooks and crannies for guests to enjoy together.

What brought my friends and I back here time and time again was the ever-changing cocktail menu that makes puns out of popular culture, such as TV, film, comic books and music. In fact, the name of the bar is inspired by the second book

of the popular book series, The Hitchhiker’s Guide to the Galaxy.

Essentially, this venue has found its niche and as a result has become one of the most popular bars in Paris.

Venue and hospitality managers must keep their cocktail offering fresh to ensure they don’t go stale, so below are some tips to help:.

Perfect the classics The cocktail classics cannot be overlooked; they are the foundation of any good cocktail menu, and often form the foundations of anything a little bit more experimental.

Recently, the Pornstar Martini was voted the most popular British cocktail – and rightly so. In fact, it’s a British invention, mixing delicious vanilla vodka with passion fruit liquor and puree, accompanied by an oh-so-sumptuous shot of prosecco.

If you don’t have it on your menu, you should do, but it should be perfect. You need to consider the brand of vanilla vodka to use, the liquor too. Will you top it off with a freshly cut passion fruit and lace the glass with sugar? What prosecco will accompany?

Have some fun with your team trying different brands and coming up with the best combination that stands out for you. If the classics are good, the consumer will come back for more.

Make a house cocktail

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Before Gigi’s closed earlier this year, they served a cocktail that was nearly £9,000. It was the house cocktail and was a champagne cocktail that consisted of 1990 vintage Cristal and 1888 Samalens Vieille Relique Vintage Bas Armagnac brandy, topped off with god leaf. It was infamous among the Mayfair socialites for a time; it was known as ‘The Gigi’, and its niche was that it was simply lavish and totally in excess.

However, there is a lesson to be learned here. Create a house cocktail; and make sure it reflects you. If you’re bar wants a sense of excellence and excitement, create a cocktail that mirrors that, perhaps by combining two opposites such as prosecco and tequila. Be experimental but be authentic too.

Be seasonal If you intend to change your cocktail menu regularly, try to combine seasonal feels and flavours into your menu. Perhaps you’re creating a new cocktail menu in October – consider implementing Halloween elements to your repertoire. Have you considered what a pumpkin puree Bellini might taste like? Or perhaps a cocktail served in a hollow pumpkin with a spooky straw? Small and significant changes like these will make your establishment #instafamous overnight and cause consumers to spread the word about your limited-edition cocktail selection.

Lucky Voice Karaoke Tills ringing, the whole venue singing

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COCKTAIL MENUS Do some research Who are your usual customers?

Who do you want to attract to your establishment? How does your cocktail menu reflect your target customers tastes and wants? These are questions you need to ask yourself. Questions that will help you produce the perfect cocktail menu.

Why not host a free cocktail tasting afternoon, with some already established customers and targeted advertising? Whip up a few favourites and allow a select few to sample them and provide open and honest feedback.

Using this information, reconsider your approach to various cocktails and keep the favourites. Your cocktails need to be by the people, for the people.

Only the best If you wouldn’t drink it, neither will your customer. This is something hospitality professionals need to be told time and time again. You need to be using the most delicious brands to form your cocktails; that doesn’t mean you need to break the bank – but it does mean you need to consider all the elements of your cocktail and consider whether they are tasty.

You don’t want to disappoint customers by making a promising house cocktail, only to find that the core elements aren’t up to scratch.

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SPONSO RED FEATUR E

CUTLERY Squeeky clean

The Cutlery Polisher Company offers clients high-end machines that deliver quality without the cost

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f you’re looking to save time and money when it comes to polishing cutlery at your establishment, The Cutlery Polisher Company solves every innovative hospitality owner’s problems.

Our cutlery polisher offers any venue (large or small) the opportunity to greatly reduce the laborious task of hand polishing cutlery in regards to both time and money,” says Emily Meares, marketing manager of The Cutlery Polisher Company. “Our mid-sized machine can polish over 90 pieces of cutlery per minute; far quicker than hand polishing even with multiple pairs of hands and with consistent results.”

For the more sceptical customers, The Cutlery Polisher Company offers a free four-day trial before they decide to buy or rent one of the company’s polishers. With the

mid-sized machine is available to rent from £3.57 per day.

Staying clean The Cutlery Polisher Company’s machines remove all watermarks and produce a consistent sheen while also reducing labour costs and freeing up waiting staff. Moreover, the machine kills bacteria with a UV light to keep restaurants and bars offering a clean and safe service. There are no hidden costs, with prices including everything you need to use the polisher.

So how does it work?

“You simply take washed and wet cutlery and place handfuls into the entry chute,” explains Meares. “The cutlery is submerged into a bed of polishing grain (crushed corn cob), this is mildly abrasive and highly absorbent; the machine is run at 60 degrees so all water is soaked up and the grain is kept dry so it can be used all day long. The cutlery then goes round a circular tunnel which vibrates and cutlery begins to emerge into the front basket after a period of 35 seconds, after exiting under an ultra violet lamp, which keeps the grain and cutlery bacteria free.”

desserts, Nandos, Premier Inn, Hilton Hotels, Merlin Entertainments and BaxterStory – to name a handful.

For good “We have recently put one of our cutlery polishers into the Brigade in London,” explains Meares. “It’s a Westbury Street holdings restaurant run by a chef who employs homeless and vulnerable people. He trains them how to cook and deliver customer service in order to find them long term employment in the future.

“We offered them a free cutlery polisher; we delivered the machine, trained all present members of staff on how to use the cutlery polisher and left it with them to keep. They are very pleased with it and are especially grateful to have it in time for the Christmas period.”

The Cutlery Polisher Company has many established clients, including JD Wetherspoon, Mitchells and Butler and Greene King. They also work with the Shangri La Hotel at the Shard, Google, Creams

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BevExpo 2018 BevExpo 2018 (incorporating Cellar to Seller and BrewEx) is a free to attend event and is an opportunity for the wider beverage industry to meet, learn and discover the excellence of products and services within the entire beverage industry supply chain.

Seminar areas, embraced within the exhibition stand area, will deliver presentations on products, equipment and services throughout the chain – from raw materials and ingredients to packaging, dispense and point of sale.

Opening times: 23rd January 2018 – 9.30am – 5pm 24th January 2018 – 9.30am – 4pm This 2 day super-sized Trade Talk brings all sectors of the beverage industry together, enabling manufacturers, suppliers and brand owners to meet, experience and celebrate excellence throughout the supply chain.

We have established key partnerships with leading international organisations, including: Institute of Brewing & Distilling, delivering a two day programme on:

The perfect drink requires the perfect beverage cooling equipment.

We provide our customers with systems and solutions that are innovative, high-performing and energy efficient.

Multiplex®, the beverage brand of Welbilt Inc®, designs, manufactures and supplies a broad range of beverage cooling and dispensing equipment which satisfies your customer’s thirst with the highest quality product, both economically and efficiently.

Our beverage solutions are ideal to use for quick, reliable and economic serving of beer and soft drinks in bars, pubs and restaurants as well as canteens and multi-unit restaurants.

Welbilt® (Halesowen) Ltd Chancel Way, Halesowen West Midlands, B62 8SE, UK

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Tel: +44.121.501.2566 Email: multiplex.uk@welbilt.com Web: www.welbilt.uk.com

_BEVEXPO_HalfPageVertical_OnTradeProgress_JAN2018 1

• Technical Cider Making • Technical Brewing (from malt to filtration) • Business of Brewing • Distilling of Spirits Soft Drinks International, delivering a one day programme on: • Markets, trends and innovations • Health, obesity and the sugar tax • Challenges of product reformulation (low/no sugar, clean label) • Premiumisation, mixology and mocktails (opportunities for up-selling non-alcoholic drinks) • Beverage dispense and hygiene All drinks manufacturers and packers who register to visit the event are invited to attend the exclusive BevExpo evening at The Clubhouse at Ricoh Arena, which will be followed by a night at Grosvenor Casino.

Tickets are £35 + VAT and will include a free roulette bet, food and casino games.

Tickets are now on sale an available from organisation@bevexpo.com

ontradeprogress.com 15/01/2018 15:55

The Cutlery Polisher Company LTD ARE YOU STILL HAND POLISHING CUTLERY?

ÂŁ3.57

per day All-Inclusive Rental

PROBLEM:

Baskets full of washed and wet cutlery waiting to be dried and polished by hand, this is time consuming and costly.

SOLUTION:

Place handfuls of wet cutlery into the cutlery polisher (8-10 pieces at a time with 3-4 seconds between handfuls).

R E S U LT S :

After 35 seconds perfectly polished cutlery will emerge. A full basket of cutlery can be polished in one minute!

A full basket of cutlery can be polished in 60 seconds!

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BEER How low can you go?

With many on-trade customers looking for healthier drinks options, journalist and beer sommelier, John Porter look at the growing choice of low and no-alcohol beers.

Early in my career as a beer journalist, I had the privilege of interviewing football management legend Lawrie McMenemy. As part of a retrospective on memorable beer advertising, I spoke to Lawrie about his stint advertising alcohol-free beer Kaliber. Lawrie’s TV ad memorably ended with him downing his beer and observing in his distinctive Newcastle accent “it’s great, man”.

Lawrie did confess to me that his view of the beer wasn’t quite as enthusiastic as the ad might have suggested, and I have to say that for the most part, I’ve tended to agree with him. Until recently, I felt that there were better alternatives to low-alcohol or no-alcohol beers on occasions when I wanted to stay off the hard stuff.

The Germans have a better track record in this area than we do in the UK, with many of their bestknown beer brands including a low/no alcohol version. Becks Blue is probably the best known, with Krombacher, Erdinger and Paulaner also amongst those in the mix. For those of us who’ve occasionally experienced a mix of confusion and admiration at the sight of a Teutonic commuter enjoying a foaming stein in a station café on the way to work, it was probably such a beer they were drinking.

However, a new generation of British brewers is also prompting sceptics – including me – to think again. Brewdog blazed the trail with its Nanny State hoppy ale,

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originally 1.1% and now 0.5% ABV, and amongst those following on is Big Drop Brewing, founded by Rob Fink in 2016, with a range that now includes a stout, pale ale, lager and spiced ale.

Conceding that he initially knew nothing about beer production, Rob discovered that two common methods of making a low/no alcohol beer are to boil the brew or use reverse osmosis to remove the alcohol. “That involved taking something away from a beer that after brewing it,” says Rob. “I wanted to make a low alcohol beer that tasted good in the first place.”

Experimental brewer Johnny Clayton took up Rob’s challenge, brewing beers that were just 0.5% ABV or less, but still able to deliver on flavour.

Also targeting the low/no market is Nirvana Beer Co, whose four beers – Kosmic Stout, Tantra Pale Ale, Karma Pale Ale and Sutra IPA range from 0% to 0.5% ABV. Co-founder Steve Dass and his team have created recipes that overcome concerns that low/no alcohol beer lack bite, by putting hop character front and centre.

Both Big Drop and Nirvana took part in the recent Club Soda mindfulness weekender in London, where the emphasis was on a full range of drinks that enable consumers to have a good time without feeling worse for wear.

One challenge both brands identify is getting their products to market, with

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beer wholesalers and distributors slow to add low/no alcohol products.

That could be short-sighted if Steve Magnall, CEO of St Peter’s Brewery is correct. Launching St Peter’s Without alcohol free ale, Steve said: “Pubs and bars are crying out for an excellent quality, full bodied alcohol-free beer that drinkers will take seriously We want to be at the forefront of this growing sector, which we believe will form 10% of the UK beer market within 10 years.”

TURN YOUR CELLAR INTO A PROFIT CENTRE Cost-effective Energy-efficient Cellar-conditioning

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• The Hubbard Air Transfer Unit works alongside traditional cellar cooling systems to maintain a steady, cool environment for the conditioning of beers, wines, soft drinks and other perishables

• The Hubbard Air Transfer Unit compensates for heat producing ancillary and service equipment by utilising cooler air from a freely available natural external source. The cost savings and coincidental benefits associated with capturing and using cooler ambient air for cellar conditioning at this level can be substantial.

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SPONSO RED FEATUR E

DESIGN Wood you?

Looking to give your establishment a new look this year? On-Trade Progress talks wood furnishings

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ith so many hotels, bars and restaurants across the country trying to offer something new and fresh in a booming industry, how do you decorate your establishment to offer the trendiest design for your customers? While 2017 hailed the need for exposed brick, which gave a vintage and chic effect, especially when accompanied by white furnishings and minimalism, the new year is seeing a new trend emerge – wood.

That’s right, instead of sleek and modern, consumers have expressed a liking for the simple and elegant, and more importantly, the authentic.

Wood gives this impression, and more, as different colours and textures can provide different looks and feel that dress any and every venue.

Dark woods Dark woods give the impression of

strength and substance – and conjure up memories of grand houses which often have walls lined with dark wood paneled walls, such as rich mahogany.

These interiors are for venues that want to convey a sense of familiarity and harp back to an imperialistic look and feel. One such example is The Trading House; its strong interior design perfectly pairs with its visions of old-world explorers and the colouring of the wood makes the grand venue feel somehow intimate and inviting. It is pairings like these that see dark woods so popular with country hotels, whose natural allure is one of classically British times and aspirations.

If you’re considering adding a sense of grandeur to the venue, dark woods are certainly the way to go. Don’t forget that this material doesn’t match light furniture, and in fact would go well with deep and dark leather chairs and sofas, as well as soft and dim lighting that allows the room to be draped in a relaxed and welcoming

atmosphere.

There’s a number of different dark woods to choose from, although, our personal favourite is santos mahogany, although you can also indulge in makore, anjan and beefwood.

Medium woods Medium wood colourings convey a sense of simple and sturdy practicality.

These woods acknowledge the trendy Hygge, a Danish word for the art of creating intimacy, which is sweeping the nation. When dressed well, these woods provide a sense of minimalism and intimacy that works well with particularly communal spaces.

Think long dining tables where customers are able to pick and choose seating in a canteen-style, the tables made with a solid river birch which aims to bring families and friends closer together. These styles have become a replacement to dark marble, which often shrinks space and creates an unnecessarily heavy ambience for already restricted spaces. Medium coloured woods do the exact opposite and create a sense of openness and simplicity that is reminiscent of Scandinavian chic.

I would certainly recommend medium woods for restaurants in particular that want to promote an open environment that highlights togetherness and the quality of food.

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www.sky-linedesign.co.uk Skyline design 119 Parker Drive, Leicester, LE4 0JP T:+44 116 2366726 M: +44 7904 153 903 E: info@sky-linedesign.co.uk

Top quality and unique designs for the world’s best Hotels, restaurants, spas and private residences the world over. Working with the interior design houses across the globe to grace the world’s most outstanding houses and villas. We have one of the largest collections of outdoor designs available with a large finish choice and un matched choice of performance fabrics.

Skyline Design custom and bespoke design service offers its clients professional consultation for residential and commercial projects.

Our experience of more than 30 years as indoor and outdoor furniture manufacturers, along with a work force of more than 1500 people and facilities equipped with state-of-the-art equipment, allowing, Skyline Design to customize each piece following the client’s needs, design, materials and finish.

From the initial project to the last detail, our designers, production, assembly team and our experience in contract and residential projects all over the world is at your disposal to achieve outstanding results.

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DESIGN Medium woods don’t tend to mix well with certain bar environments, which work well with darker colours that promote intimacy and an evening’s low lighting.

on brightening the room with furnishings that stand out.

Light woods

I would encourage all venue owners interested in painted woods to have a go at it themselves. When you scrutinise colour, coatings and finish – the product will play true to yourself and the feel of your venue.

Light woods work well with very small spaces, as they seek to open up the room. Especially if the space is lacking in windows and needs artificial lighting and lighter woods to brighten the venue.

Painted woods

My personal favourite is jeffrey pine or horse chestnut, both these woods, especially when added with a glossy finish, work beautifully to create an inviting space for small venues.

A friend of mine who owns a small café in Camden, hand-painted all of the wooden chairs in her café; discovering different pastel colours.

Each and every chair has a unique shade and finish that works to brighten the space and give an edge of authenticity.

I would recommend using lighter woods for cafes that want to capitalise

Especially the use of white woods, which are so often used in creating

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Hygge home-spaces, are now becoming very popular with hospitality owners. Especially those who want to create a calming and relaxing space. For the painted woods, I would recommend deploying these almost entirely in cafés. More conventional restaurants will struggle to pull off a painted wood that relies on minimalism, especially if there are staff running around. The whole reason to paint wood is to add a whole layer of calm to a space that may otherwise be cramped and hectic.

Our favourite shades of painted woods are creamy blues, pinks, whites and purples – allow only one or two layers when painting the wood, and keep the brush strokes sporadic and uneven to display the DIY nature of the project.

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O W We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

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

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens,Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

Get in touch for your free demonstration of the industry leading Footfall Driver online tool

0800 031 48 70

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

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‘Award-winning supplier of o wines, beers, spirits and sof

0800 980 4992 | info@vintageroots.c ontradeprogress.com

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SPOTLIGHT On... Port

In this month’s in-depth Spotlight feature, we discover more about a winter favourite

What is Port?

Port is a fortified wine originating from Portugal’s Duoro Valley. Similar to Champagne, Port enjoys the protection of EU’s protection of designated origin (PDO), meaning that for the drink to be considered Port, it must have originated from that region.

Interestingly, the original production of Port is heavily dependent on the British. Throughout the late 17th century, conflict with France saw England boycott French wine and instead begin to source the product from Portugal. On the long trips back, the wine would be fortified by adding brandy, so it didn’t ruin, whilst also raising sugar levels, making the drink taste sweeter.

Perfect match with sweet desserts, such as apple pie with cinnamon or almond cake.”

• Taylors Port 20 Year Old Tawny Port – “Magnificent, finely-balanced old tawny blend.”

• Fonseca Crusted Port – “Excellent with fully flavoured cheeses.”

Serving suggestions For your guests, serving Port is in many respects, an art. The drink should be kept in a cool place and kept either upright or sideways, and served at a temperature that is between 13 – 20 degrees Celsius.

The fortified wine has developed a reputation for being considerably sweet and also relatively high in alcohol, especially when compared to regular wine.

There can be two types of Port; Wood Aged or Bottle Aged. The former is designed to be drunk while the bottle is young. The latter require a couple of decades to reach full maturity.

The best bottles • Grahams 10 Years Old Tawny Port – “Complex nutty aromas, combined with hints of honey and figs. Rich, mature fruit flavours; beautifully mellowed; with a luscious, long finish.

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Older ports can be served slightly more chilled than this, if preferred.

Once a bottle of Ruby Port is opened, it is good to serve for three to four weeks after opening.

A traditional port glass can hold up to 190ml of liquid and is approximately 15-centimetres in height. It should be shaped like a miniature red wine glass.

The average port serving on menu should be between 50ml and 70ml, and of course, price depends on type of port; such as its brand and age.

A mixer should elevate the spirit, spurring the tastebuds to experience new and richer, deeper and more exciting flavour combinations. It should reward the drinker with sensations.

From the world’s best mixologists to those who prefer their cocktails at home, we create great tasting, 100% natural drinks that uplift your spirits yet are equally delicious on their own.

Winner of the Best Premium or Adult Drink at the World Beverage Innovation Awards 2016

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Profile Piece Hannah Duraid

CEO of The Great Escape Game, Hannah Duraid, talks to On-Trade Progress about jumping in with both feet and launching her own business What inspired you to launch The Great Escape Game?

I created this business with my partner, Peter, after a trip abroad. I missed the plane home at the end of my gap year and was stuck in Malaysia with nothing to do for four days. After searching Tripadvisor we stumbled across an abundance of escape games and we were struck by the lack of comparable UK businesses.

Realising there was a gap in the market in my hometown of Sheffield, we set about rectifying this.

be a successful entrepreneur. From day one I have set out to prove that age doesn’t matter.

How many branches do you have?

How do you pick which locations you choose?

We have three branches; two in Sheffield and one in Leeds. Locations are chosen based on population and competition.

How did you design the puzzles?

When we first started talking about our business idea we were laughed at, but we were so passionate about making our vision a reality because we had seen it work so well abroad, that we ploughed all of our savings into the business and jumped in with both feet.

We start big and think of a theme and then we work out what will create immersion and link puzzles to this. We have designed Hollywoodstyle themed games, which are technologically advanced and guaranteed to ensure you have an unforgettable time with us!

How did you fund its launch?

How does The Great Escape stand out from other similar experiences?

I was 24 at the time and a full-time teacher.

I worked five jobs prior to opening and set about placing my entire life savings of £25,000 into the start-up, whilst also continuing with my PGCE. Family and friends told me that this would not be possible, that as an inexperienced young adult the last thing I should be doing is throwing all of my efforts into starting a business. This doubt is what really drives me to

There are escape rooms all over the country, all of which offer you the same experience where you are locked in a room and escape. We saw this as an opportunity to be different, our entire working day focuses on the customer journey.

From the moment you are greeted at the door, you will find yourself immersed, you are led to our bar area. With room themed cocktails and plenty of retro games, our rooms aren’t just an escape game. We’re a day out. We are a young business, 90% of the staff are under 30. This has a massive impact on our company, everyone has new ideas and management is always kept on its toes. Enabling us to stay one step ahead of the game at all times. Another way we excel is in our set design, everything from conception to final product is planned by our team. The rooms are then created by a dedicated props team who make the whole room feel like you are walking into a film set. Finally, we are the only escape room in the country to be sponsored by Coca Cola.

Do you have any plans to open another branch?

Indeed we do! #KeepTheMystery

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YOUR AWARD-WINNING TRADE SHOW FOR BARS & PUBS “Casual Dining is one of the best industry events of the year.”

BEN LOCKWOOD, PROCUREMENT MANAGER – CASK ALE, CRAFT BEER & CIDER, MITCHELLS & BUTLERS PLC

Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD15

JOIN THE CONVERSATION

@CasDiningShow #CasDining18

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