On-Trade Progress Issue #21 by Ontrade Progress

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How payment tech can help turn the tables on waiting times ...more on page 09

Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.

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ISSUE 21 EDITOR’S LETTER

Hello

Contributors

Kate Nicholls UKHospitality

Bob Pease Brewers Association

At the beginning of every year I make some outlandish promise that I will become version 2.0 of myself; I will eat less sugary foods, exercise every day and try and finish that pesky novel I’ve been working on. Invariably, by January 10th, I’ve thrown my laptop out the window, failed to renew my gym membership and my bedroom is strewn with Dairy Milk wrappers. For many readers, I hope, they can relate. So why is it that a new year rarely means a new you? My theory; teamwork. Being only one person begets a world of human fallibility. What makes our industry so special is that no one can do it alone; to make any venue operate effectively everyone needs to pitch in. This means that if you’re looking to reform your restaurant for the new year, the chance of success is far higher if you’re all working towards the same goal. And for this, we wish you the best. As far as our first issue of 2019 is concerned, we’re focusing on the best part of January – a chance for customers to forgo the booze and think healthy thoughts. For this, we’ve compiled a Dry January feature, where we interview Nic Casby, UK brand manager at Heineken, on his tips for hospitality about how to exploit the January detox. Moreover, we continue to explore a range of low and no-alcohol beers, ciders and more on page 26. This month, we focus on global payment systems; with technology developing faster than we can keep up, On-Trade Progress considers the best payment systems for your business.

John Porter Beer sommelier

Published by:

On a personal note, the new year has also brought a wealth of new opportunities for me, so I regret to inform readers this will be my last issue as Editor-in-Chief of On-Trade Progress. It’s been an honour to work with the whole team and I wish them, and the magazine, all the best. Enjoy the issue,

Mya Medina

ISSUE 21 IN THIS ISSUE

IN THIS ISSUE DRY JANUARY GLOBAL PAYMENT SOLUTIONS We explore the everdeveloping world of payment solutions; with key insights to help your business grow.

We bring you a range of no and low-alcohol products to be serving up this Dry January season.

VENUE OF THE MONTH

VALENTINEâ&#x20AC;&#x2122;S DAY

On-Trade Progress chats to the team at Redemption Bar to discuss the opening of its brand new Covent Garden site.

With the holiday of romance fast approaching, we analyse how you can be utilising February 14th for maximum footfall.

www.ontradeprogress.com

ISSUE 21 IN THIS ISSUE

ON SHOW Casual Dining Show 2019 Casual Dining – the definitive trade show for the UK’s pub, bar and restaurant sector is back, on 27- 28 February.

RECRUITMENT BREWER INSIGHT Magic Rock Brewing is the latest addition to our brewer insight feature; we interview the team to uncover the brand’s history and future plans.

January is the best month for recruitment; we catch up with recruitment agencies to explore how you can be attracting the freshest talent to your business.

ISSUE 21 NEWS

NEWS HEADLINE STORY...

01...

02...

Euro 2021 to provide welcome boost for hospitality

Isle of Skye Distillers launches Misty Isle Vodka

STRYYK NOT VODKA added to brand portfolio

UKHospitality has welcomed the news that England has won the right to host the UEFA 2021 Women’s European Championship.

A Portree-based distillery has launched the first vodka to be produced on the Isle of Skye. Misty Isle Vodka is the newest member of the premium spirit family from Isle of Skye Distillers, and the first vodka to be distilled on the island.

STRYYK™, the zero-proof spirits brand which launched this summer, is introducing STRYYK NOT VODKA to its portfolio which currently includes STRYYK NOT GIN and STRYYK NOT RUM.

UKHospitality chief executive, Kate Nicholls, said: “Major international events like the 2021 Euros will give our hospitality venues a boost, particularly hotels in and around the host cities. The Euros will allow us to showcase England’s world class hospitality and ability to host major events, which we know provide a boost to the wider economy, as well as giving domestic fans an opportunity to cheer on the England team. “It should also provide a measure of positivity and stability enabling venues to plan investment around the tournament and the expected influx of fans. The Government can capitalise on the tournament by using its national powers to deregulate licensing permissions during the tournament. “This will come at a critical time post-Brexit when we need to be encouraging more inward investment. As the Lionesses breeze through the group stage, conquer the knockouts and, ultimately, bring football home, we can secure the UK’s competitiveness as a major event venue and world leader in hospitality.”

Triple-distilled in small batches at 40% ABV, Misty Isle Vodka is crafted with crystal clear waters drawn from the Storr Lochs, just three miles from the distillery. Misty Isle Vodka has a light, refreshing taste, and is finished by hand to ensure a crisp, clean and smooth spirit. The bottles’ unique ridge design is inspired by the rugged landscape of the Cuillin Mountains, the landmark that directors Alistair and Thomas Wilson pass every day when delivering to customers on Skye. Founded in 2016 by brothers Alistair and Thomas, Isle of Skye Distillers is the first gin and vodka distillery on the Isle of Skye. The fourth bottling by Isle of Skye Distillers, Misty Isle Vodka follows the release of three small-batch gins: Misty Isle Gin, Tommy’s Gin and Misty Isle Mulled Christmas Gin.

STRYYK NOT VODKA has undergone a rigorous development process to ensure it delivers on flavour and has taken inspiration from its alcoholic counterpart. Distilled and bottled in the UK, STRYYK NOT VODKA is crystal clear in appearance and features cucumber and menthol notes with a sweet, wheaty undertone and hints of coriander. On the palate it delivers a spicy, peppery warming finish. It is 100% natural with no sugar, no fat, no carbs and no artificial flavours. “Latest figures show that one in three people aged 16-24 never drink alcohol and those who do, drink less so with so many consumers now choosing to stay sober, it is important for pubs and bars to review their non-alcoholic offerings,” explains Alex Carlton, company CEO. “We are committed to offering the best tasting zero-proof spirits to enable the trade to deliver flavour-driven, credible and stylish no and low alcohol serves for the growing number of consumers looking to limit their alcohol consumption.”

www.ontradeprogress.com

ISSUE 21 NEWS

03... UK brewers amongst biggest in Europe, says BBPA The British Beer & Pub Association has welcomed new research that shows UK brewers are amongst the biggest and best in Europe. However, the tax burden they face compared to their European counterparts is holding them back, it argues. The new research, released by The Brewers of Europe, finds that the UK is one of the biggest producers of beer in Europe, brewing four billion litres of beer – equivalent to 10 per cent of the total production in Europe. This figure places the UK only behind Germany, which produces 9.3 billion litres of beer.

As well as being one of the leading brewing nations, UK drinkers also pay the most tax on their beer, stumping up almost 40 per cent of all beer duty in Europe. The BBPA argues that this shows the growth potential the UK brewing sector has, and if taxation on beer in the UK was brought closer in line with that of Germany, it would see the sector grow even more. At present, beer duty in the UK on a pint of 5% ABV beer is 54 pence. In Germany, the duty on the same pint would be just five pence.

The beer duty freezes put in place by the Chancellor in his two most recent Budgets help the UK’s brewing sector to grow and invest. Whilst the UK may be the second largest beer producer, in terms of per capita consumption it is way down on the list, and its on-trade and off-trade split is still healthy. Without doubt the great British pub still has an important part to play in this. To build on the UK brewing sectors’ leading position in Europe and catch-up with Germany, as well as to help pubs, the BBPA continues to ask for a cut or freeze to beer duty.

04... Jaisalmer Indian Craft Gin launches in the UK Jaisalmer Indian Craft Gin has launched in the UK. Jaisalmer Indian Craft Gin, distilled at one of India’s oldest distilleries, encapsulates the rich heritage and history of the Indian city of Jaisalmer, known as the jewel in India’s crown. Jaisalmer Gin’s signature drink celebrates the origin of the Gin & Tonic in British Colonial India, where Indian Tonic Water made with quinine was first created and used to combat malaria in the 1800s. Jaisalmer Indian Craft Gin, pronounced Jessalmeer, is triple-

distilled and handcrafted in a traditional copper pot still in small batches by Master Distiller Anup Barik at Rampur Distillery – the makers of Rampur Indian Single Malt Whisky. The distillery is one of India’s oldest, located in the foothills of the Himalayas. Sanjeev Banga, president – international business at Jaisalmer’s owners Radico, says: “We’re delighted to be launching our first Indian Craft Gin and are excited about the heritage behind the brand as well as the Indian craftsmanship our Master Distiller uses to distil our new gin.

“Jaisalmer’s signature serve, the Jaisalmer Gin and Indian Tonic tastes like an oasis in the desert and we describe it as a drink fit for Royalty, harking back to the imperial age of the Maharajas and their moments of leisure and pleasure. Jaisalmer also makes an excellent base for exotic gin cocktails to be enjoyed by consumers especially in the UK, USA, the rest of Europe and other countries worldwide.”

Helping you with the daily grind So you can get on with business 68% of customers say the overall experience is as important as the drink itself.* Payments are a big part of that. It’s why our food and drink payments experts give you insight and technology to help your customers pay quickly, easily and securely, however they want. Taking payments off your plate so you can serve up a great experience. Chat to us today – call your Barclaycard payment specialist on 0800 158 5151 or go to barclaycard.co.uk/food-and-drink

*Source: Barclaycard Pop-Up & Experience Economy Research, OMD & The Drum 2018. Support line opening hours are 9am – 5pm, Monday – Friday (excluding bank holidays). Calls to 0800 numbers are free from UK landlines and personal mobiles, otherwise call charges may apply. To maintain a quality service we may monitor or record phone calls. Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority (Financial Services Register number: 122702). Registered in England No: 1026167. Registered office: 1 Churchill Place, London E14 5HP.

ISSUE 21 GLOBAL PAYMENT SYSTEMS

Payment at its Best Barclaycard explains how payment tech can help turn the tables on waiting times. Fighting to flag down a waiter for the bill can leave a bitter taste at the end of a meal.

In fact, Barclaycard research found that 36% of people find waiting for the bill the most frustrating part of dining out, and it may even have an impact on whether they want to come back1.

Thankfully, payment technology can speed up the process of requesting and paying the bill. This includes the use of tablets, contactless card readers, mobile apps, and ePOS systems. 9

ISSUE 21 GLOBAL PAYMENT SYSTEMS

Lining up for change

Keeping up with ePOS

Research shows that 81% of food and drink operators see quality of customer experience as a key driver for attracting customers2, so eliminating time spent waiting to pay should be a key priority.

Another potential solution is to use an ePOS terminal – a fifth of outlets surveyed by Barclaycard3 said that the most important tech for ensuring a smooth customer experience is a modern ePOS system, which can help to ensure speedy service.

The use of contactless card readers in a retail environment is predicted to save shoppers 141 million hours by 2021 by reducing time spent queuing at the checkout, so it’s no wonder the technology is also proving popular in the hospitality sector. In terms of sales there’s a huge benefit to speedier payment tech too: businesses that offer contactless payment have seen sales increase by an average of 30%. In line with the surge in contactless payment technology, there are also examples of business owners going cash-free. One London café owner said that going cash free last year, after taking inspiration from a visit to Sweden, had “improved our efficiency and even given our profits a welcome boost.”

Fast, efficient service was revealed to be a “very important” aspect of the overall customer experience by 57% of restaurants and bar operators. Barclaycard’s Smartpay Hub ePOS system offers a range of apps that help simplify nearly all aspects of running a hospitality business, from managing staff rotas and stock, through to integrated card payments that can make it faster for customers to settle up.

www.ontradeprogress.com

ISSUE 21 GLOBAL PAYMENT SYSTEMS

It’s all app-ening Finally, established high street brands might want to invest the necessary time and resources into developing their own apps that improve customer experience. For example, pub chain Wetherspoon has an app that allows customers to order food and drinks without leaving their table. It isn’t just about making sure everyone pays for their round – it eliminates queues at the bar and makes it faster to place an order. This isn’t an option for all operators, however. It may not make sense if you don’t have a loyal customer base or a large number of outlets, as it’s unlikely that customers will download an app if they only intend to visit once or twice a year. But one thing’s for sure: payment providers will continue to cook up innovative ways to take the hassle out of settling the bill.

For more information, visit

www.barclaycard.co.uk/business A nationally representative survey of 2,000 British adults and 250 business owners conducted by OMD Research between 19th June – 5th July 2018 A survey of 195 leading industry figures from the eating and drinking out sector conducted by CGA between 17/01/18 - 05/02/18. 3 Barclaycard surveyed 203 people who work in the hospitality industry in October 2018 1 2

ISSUE 21 GLOBAL PAYMENT SYSTEMS

On-Trade Progress explores developing payment technologies and why industry must stay up-to-date to keep customers happy. It’s hard to believe that the first contactless payment technology was first adopted by a UK restaurant chain, and even harder to fathom that its conception was in 2008. In 2008, I imagine many of the UK population had not even heard of contactless payment, most of us used to the, now laborious, process of entering our chip and pin. The first UK restaurant chain to adopt the contactless payment was Eat – and it was quickly followed by chains such as McDonald’s, KFC, Burger King, Pret a Manger and Subway.

PAY ON

Encouragingly, hospitality was one of the quickest industries to adapt to contactless payments, with Barclaycard only having issued the first contactless card a year earlier (in 2007). It took approximately a decade, but this year, Worldpay announced that contactless payments have now overtaken that of chip and pin. Its research found that contactless usage jumped by 30 per cent in the past year, the most popular form of which being in-store transactions. The consistent rise found that nearly half of all UK payments were contactless. Moreover, Worldpay predicted that during the second half of 2018, UK shoppers could spend up to £38.5 billion via contactless transactions in-store. They stated that a big factor of this growthwas due to mobile wallets (such as Apple Pay), which have seen an increase of 114 per cent over the same period.

www.ontradeprogress.com

ISSUE 21 GLOBAL PAYMENT SYSTEMS

For industry We work hard as an industry to streamline our process to make the customer experience enjoyable, and especially when it comes to payment, efficient. Many of our restaurant and bar managers will know the hassle that accompanies large groups, out to celebrate birthdays or the festive season, who want to split the bill when it comes time to pay. It can be frustrating – especially if each member of the party wants to pay via chip and pin. However, with the development of contactless payments, these often-dreaded tables, can simply hold out their cards – each tapping away with their desired amount – meaning staff have more time to serve other customers.

It seems that millennials and generation X are driving this fastpaced paying desire; so comfortable in living in a technological world that they are simply demanding that industries, such as hospitality, keep up. Moreover, the psychological expectations of all customers can’t be overlooked. After a meal is done, customers are often ready to leave – the delay of which can sour their experience. Following the customer asking for a cheque, they shouldn’t wait too long to be shown the card machine. The UK Government has also aided the development of contactless technologies, by raising the cap on contactless payments to £30 from £20 in 2016. This means more purchases can be made by just one tap – this can make all the difference in hospitality, especially if a bill comes to under the £30 mark.

ISSUE 21 GLOBAL PAYMENT SYSTEMS

App ahead Of course, for some modern customers, the fast-paced world of apps is where these payment technologies are emerging. Restaurants such as Pizza Express and Wetherspoon have developed their own apps, which allow customers to pay from their phones (and in some cases order too) – all without having to speak to a member of staff. While these technologies are wonderful for efficiency, one can wonder about how this affects the customer experience; especially when hospitality is famed for exactly that – hospitality. However, for the perhaps younger generation, who really enjoy using these developing technologies – not only for its originality, but also its efficiency – the market is perfectly poised to see more restaurants developing these technologies.

One of the key setbacks with app payment technologies, is that it can seem arduous to download an app to pay at a restaurant that perhaps customers don’t visit frequently; rather than simply paying via their card. To solve this - restaurants are developing other in-built technologies to encourage customers to keep its app downloaded; for example, by developing a loyalty scheme, or including a bill-splitting feature. Apps are of course, expensive to build, and for some smaller chains, simply may not be an option yet – but there are larger, all-inclusive apps that restaurants can sign up to and utilise for payment technologies.

www.ontradeprogress.com

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ISSUE 21 FROM BEAN TO CUP

Fairtrade First With consumers wanting to buy ethical products – coffee can be one of the most contentious on the market.

This month, Fairtrade International announced it would raise the Fairtrade Minimum Price for conventional cocoa from $2,000 to $2,400 per metric tonne at the point of export (FOB), making for a 20 per cent increase. For organic cocoa, the Fairtrade price will be $300 above the market price or the Fairtrade Minimum Price, whichever is higher at the time of sale. This is a change from the current minimum fixed price of $2,300 per metric tonne for Fairtrade certified organic cocoa. Last year, world cocoa prices plummeted by more than a third and it is the local farmers (especially in regions such as Côte d’Ivoire) that lose out when it comes to the volatile price of cocoa. Fairtrade is the only certification scheme that has a mandatory minimum price – placing a safety net for farmers when market prices fall while allowing them to benefit when prices rise.

Ethical coffee

The hospitality industry has seen a considerable trend in the sourcing of ethical food and drink. With coffee being produced in regions that aren’t known for their ‘first world’ rights, making sure you are sourcing the most ethical coffee will reflect well on your venue and brand, as well as ensuring the income of coffee farmers across the world. “It’s a sad truth that most cocoa farmers in West Africa are living in poverty,” said Darío Soto Abril, global CEO of Fairtrade International. “The price that farmers are paid is a critical aspect that needs to increase so that cocoa farmers can afford a decent standard of living for their families. We are committed to working together with our partners, and welcome other bold efforts across the industry to make living incomes a reality.”

Great taste

The benefit of Fairtrade coffee is that it doesn’t compromise on quality, while making the world a fairer place. Moreover, coffee often comes with a high profit margin, so whether you choose to pass on the cost of Fairtrade to the customer or absorb it yourself is up to you. You can also advertise that all your coffee is Fairtrade on your menu – this would indicate to the customer, should you choose to pass on the cost, that their money is going towards a more economic future for cocoa farmers.

The challenges in the West African cocoa sector are huge, with a study commissioned by Fairtrade in April 2018 showing that 58 per cent of Fairtrade certified cocoa farming households in Côte d’Ivoire had incomes below the extreme poverty line.

www.ontradeprogress.com

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ISSUE 21 FROM GRAPE TO GLASS

NOT JUST FOR CHRISTMAS Lanchester Wines’ Leslie Cook discusses the many different styles of port and tells On-Trade Progress why this delectable beverage isn’t just for Christmas. From the deepest recesses of the back bar they come, the drinks that only see the light at Christmas – dusty and usually forgotten about come January.

Ruby

What is Port?

Ruby Port is the most popular type of Port and are rich in dark plum colour, fruity and vibrant, and made to be drunk when young. Aromas and flavours are typically of red fruit, chocolate and spice. In terms of serving temperature, do not serve them too warm, somewhere between 13-16°C, 15°C would be perfect.

Port (also known as vinho do Porto) is a sweet, rich fortified wine made in Portugal and only in the Douro Valley - although the wine takes its name from the coastal city of Oporto from which it is traditionally exported. Fortified wines are made by adding a proportion of grape spirit, or brandy, to the wine at some point during the production process. Port is arguably the greatest of all fortified wines and its paramount expression, Vintage Port, ranks alongside the finest produce of Bordeaux or Burgundy as one of the great iconic wines of the world.

Within the Ruby category are Vintage Port and LBV (Late Bottle Vintage), both of which present a selection of very fine full bodied red Ports from a single year. The fundamental difference between the two styles lies in the way each is mature; Vintage Port is kept in wood for only twenty months or so before being transferred to the bottle where it will continue to age. Late Bottled Vintage, as the name suggests, is bottled later, remaining in wood between four and six years. 18

Port is made using a unique blend of grapes native to Portugal. Some grapes bring the berry flavours, while others emphasise the chocolate, fig, or cinnamon flavours. By mixing in more grapes, Port-makers are able to add a lot of variety to their wines. www.ontradeprogress.com

ISSUE 21 FROM GRAPE TO GLASS

Tawny Ports

White Ports

Tawny Port starts out as Ruby Port, but spends 10 to 40 years in the barrel, rounding out its flavours, oxidising slightly and taking on a nice mahogany hue from the wood. There are only four ages a Tawny Port can bear: 10 year, 20 year, 30 year and 40 year. Tawny Ports are sweet or medium dry and typically consumed as a dessert wine, but their rich, complex flavours can also pair with a main course.

White Port is made from white grapes, such as Malvasia Fina, Donzelinho, Gouveio, Codega and Rabigato which are indigenous to Portugal. White Ports of greater age are best served chilled on their own, while dry white ports have delicious flavours of citrus zest, apricot, tangerine and ginger, making an excellent basis for a cocktail â&#x20AC;&#x201C; they can also be used in much the same way as gin in cocktails.

All Ports included are available across the North East through Lanchester Wines, for more details visit www.lanchesterwines.co.uk

One of the UKâ&#x20AC;&#x2122;s leading suppliers of wine and spirits to the trade. www.lanchesterwines.co.uk +44(0)1207 52 1234

ISSUE 21 VENUE OF THE MONTH

SPOIL YOURSELF without

SPOILING YOURSELF Co-founder of Redemption Bar, Catherine Salway, talks opening the latest site in Covent Garden.

Redemption Bar has launched its third site in Covent Garden last month (December 2018); the healthy venue offers vegan and gluten-free food as well as an assortment of delicious cocktails – all alcohol-free. The latest venue resides in the beating heart of London’s wellbeing scene, Neal’s Yard in the Seven Dials. The double-sided bar will also have an entrance from Short Gardens for double the potential footfall. The new site comes after a successful crowdfunding campaign, launched by the co-founders of Redemption Bar, Catherine Salway and Andrea Waters, which successfully raised more than £300,000.

www.ontradeprogress.com

ISSUE 21 VENUE OF THE MONTH

Setting up shop Redemption Bar already have two venues in London; both in the trendy hotspots of Notting Hill and Shoreditch. “We always wanted a spot in Central London,” explains Salway. “We’ve been growing our customer base and we haven’t got the capacity with our Notting Hill and Shoreditch venues; we’re turning customers away on the weekends. “As the market grows, whether that’s alcohol-free or vegan, both those trends are growing and we’re both (vegan/alchohol-free) in all our branches and as a whole concept. The concept is that you can’t make a bad decision for yourself, animals and the planet – obviously, that’s quite an ambitious goal, so we removed all the toxins and temptations. “When we first started out, people thought we were mad – it was hard to get the first round of funding then. This time, with this venue, it was easier because we were able to show the growth in the market. It was great. We just did a crowdfunding campaign on Crowd Cube so that’s equity and crowdfunding, so everyone got shares in the company.”

However, for Salway, crowdfunding isn’t always the most comfortable option. As you have to essentially show the public your figures, she felt exposed. Moreover, because they weren’t big enough, they weren’t breaking even. Fortunately, for the Redemption Bar duo, they are confident in what works for them to drive a profit – and after three years, attract people from all over London to visit their venues. Salway continues: “This site, Covent Garden, is a really big move for us; we’ve been talking to Shaftesbury for a while. We’ve got a spot that used to be two sites but we’re using together. It has two entrances, so two sets of footfall. The front is A1 – which will be the takeaway and retail side, and the back (A3) is a restaurant. We were going to do a standalone takeaway unit on Southbank and it was causing us such a headache because we couldn’t make the food on-site. But now we have a kitchen downstairs in the back of the A3 side of the site, so it’s perfect for us. Shaftesbury said to us, ‘we have this site and we think you’d be perfect for it’ and they have been very supportive; they are helping us join the Sustainable Restaurant Association and we don’t pay a premium so it’s affordable to move in.”

ISSUE 21 VENUE OF THE MONTH

Food and drink For the latest Redemption bar, the menu, like that of the other sites in Notting Hill and Shoreditch, will offer wholefood, vegan and glutenfree dishes that are low in natural unrefined sugars. Moreover, the cocktail concept is more sophisticated and ambitious than ever. Waters leads on both food and drink offering. Salway elaborates: “Andrea approaches cocktails as she does the food menu; she looks at what things are in season and super healthy, as well as any new innovations and then she starts pairing flavours and experimenting. And then she brings in our bar people to help contribute with that. “We’ve just brought out our new cocktail book with 50 recipes – some we serve in the restaurant and some are too complicated to serve quickly. Flu Fighters Martini is one of our favourites – it’s comprised of chilli and ginger along with orange and lime. We invented that about three years ago. 22

“We’ve just brought out a Charcoal Martini too, using special charcoal powder which is detoxifying. You shake and serve it over ice with aquafaba and maple syrup and lemon and it creates this fantastic cocktail with a bit of froth; the aquafaba behaves like egg whites. It’s really fun coming up with different ideas. As business people, we ask if it’s profitable and can it be stored; but we always have one eye on service. Cocktails can be a bit laborious and people don’t want to wait ten minutes for a drink.” With the nation becoming more health conscious, Redemption is seeing a growth in its bookings – the majority of which coming from large groups. For example, corporate and work events, where employers want their employees to have fun without necessarily providing alcohol. The latest site will have an actual bar for people to perch at, and with such an elaborately crafted cocktail menu, customers will feel as though they are in an ‘actual bar’. www.ontradeprogress.com

ISSUE 21 VENUE OF THE MONTH

Building a brand Co-founder, Salway, has lots of experience when it comes to brand building, having formerly established herself as the brand director of Virgin. We ask her what she hopes the Redemption Bar brand will be. She concludes: “I guess it’s around the ‘spoil yourself without spoiling yourself’ promise; not just restaurant and bars, but products as well, like our book and detox candles (we have other product ideas up our sleeve too). “We are a social, healthy lifestyle kind of brand, but not preachy or ‘holier than thou’; the reason it’s called Redemption is because we’ve all sinned. It’s a break away from that, a sanctuary in the city. We’re never going to be Costa coffee, not one on every corner, but one in every major city in the world would be exciting. We like to travel, a lot of our ideas come from the US, Australia, Andrea is Kiwi, and hopefully it can be something that works internationally. Someone for all religions too, halal and kosher. A benevolent brand that can make people smile. We recycle all our waste, and all that kind of good stuff, so we can have a cool exterior and a heart of gold.” Redemption Bar merchandise will be available to buy instore including detoxifying candles, detox teas and the duo’s cocktail and canape book, Redemption Bar.

ISSUE 21 DRY JANUARY

BRAND FIRST We interview Nic Casby, UK brand director at Heineken, to discuss Heineken 0.0, its latest no-alcohol beer. What inspired the idea for Heineken 0.0? In 2016, we recognised that the low and no alcohol category was a key growth driver for the UK on trade. The category had been steadily growing at 6.5% but despite strong performance, there was a distinct lack of awareness of the category and many of those consumers who were aware of alcohol-free beer, had often had a negative drinking experience. Off the back of this strong category and consumer insight we launched Heineken 0.0 in March 2017. Since then, it has quickly become the fastest growing brand in the alcohol-free segment and is responsible for 70% of low and no volume sales growth. With the growing trend of healthy living, consumers are looking for natural products like beer but with low or no alcohol. Heineken 0.0 has been leading the charge thanks to its great taste, natural ingredients and the fact that it only has 69 calories. We have a bold ambition and a great commitment to lead the premium non-alcoholic beer segment and build positive associations around drinking choices â&#x20AC;&#x201C; in other words, we want to make alcohol free beer cool. 24

www.ontradeprogress.com

ISSUE 21 DRY JANUARY

01. How does Heineken 0.0 maintain the quality and flavour of its alcoholic equivalent?

02. A recent UCL study found that 29% of 18-24 year-olds don’t drink. Have you seen this reflected in your customer base?

Brewing a great tasting 0.0% alcohol beer is no mean feat. Our master brewers spent years exploring, brewing, and tasting before they finally created a recipe defined by its refreshing fruity notes and soft malty body – perfectly balanced. Heineken 0.0 is twice brewed and fermented with Heineken’s unique A-yeast from natural ingredients. We then gently remove the alcohol through natural processes and blend to achieve a fruity flavour and slight malty notes, ensuring customers can order at the bar with confidence, knowing they will receive that same great quality Heineken product they know and love.

It’s clear there’s been a significant shift in the way people are consuming their alcohol and this new report claiming that a third of young people now abstain from alcohol is a clear indicator of this. The low and no alcohol segment of the Beer and Cider category is seeing huge growth in terms of volume and value, with Heineken 0.0 being responsible for 70% of the volume sales contributing towards that growth.

Heineken 0.0 was recently voted best tasting non-alcoholic lager according to consumers and also won a gold medal in The 2018 Drinks Business Global Beer Competition.

One of the findings reported within The Greenpaper – HEINEKEN’s largest piece of category research is the ‘Live Better’ trend. Predicted to add £58m to the low & no channel by 2021, more and more people are trying to lead healthier and more sustainable lifestyles, whether by watching what they eat, or moderating their alcohol intake. They want healthier low alcohol choices, without compromising on taste, and Heineken 0.0 is the perfect option for young consumers still wanting to take part in social occasions in the on-trade.

03. What advice would you give to bar managers looking for the right low-alcohol beer to stock?

It’s important that bar operators review their range and ensure they are stocking options to suit all customers, including those looking to moderate their alcohol consumption, or abstain completely. As with ranging alcoholic beer and cider, there are a few things to remember about ranging low & no alcohol brands; 1. Avoid Duplication - Given the ROS is smaller than alcoholic packaged brands, the choice of brands can be limited to one or two brands 2. Fridge Placement - Non-prime real estate (i.e. the bottom shelf), as most of the time the request will come as “What no alcohol beer do you have?” 3. Don’t forget cider! - Similar to alcoholic drinkers, there are both beer and cider non-alcoholic drinkers, so don’t miss opportunity for sales! Old Mout Alcohol Free is a great option. 4. Taste - Since the range is tight, ensure you choose the best tasting brands for your consumer. 25

ISSUE 21 DRY JANUARY

Dry January is upon us! With the new year meaning a new health kick and the effects of a heavy festive season boozing taking its toll, now is the time to stock up on some great low and no-alcohol beer and cider brands. For this monthâ&#x20AC;&#x2122;s taste test, we sample some of these stand out products and bring you the best in show.

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ISSUE 21 DRY JANUARY

“This drink tastes really sophisticated and complex, a real depth in flavour that could be enjoyed with a meal or as a great alcoholic alternative when out with friends”

Kolibri Strawberry & Basil

“Being able to customise this drink and make it my own is such an exciting feature. I don’t have a massive sweet tooth, so the ability to tone back on the syrup is perfect”

Kolibri Consumer comments

Special thanks to The Pub, Micropub in Broadstairs, Est 2018 27

ISSUE 21 DRY JANUARY

TO DRY FOR On-Trade Progress taste tests the latest non-alcoholic beers

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ISSUE 21 DRY JANUARY

NEW LOOKSAME GREAT TASTE

Clausthaler Lemon Shandy Clausthaler Lemon is a non-alchoholic Shandy that is well balanced and extremely refreshing. Made from 60 per cent lemonade and 40 per cent non-alcoholic blond beer, this makes a welcome addition to your yearround ‘dry’ offering. “Well this is easy for me as I love Shandy. It’s a great flavour, and the lemon doesn’t taste artificial at all.”

Clausthaler Unfiltered Clausthaler Unfiltered uses historic German Zwikel unfiltered brewing techniques to create a truly unique no-alcohol beer. By using a dryhopping brewing technique, a natural golden brew with bitter yet crisp characteristics is crafted. “This is delicious; it has a bit of a sweet malt taste which works well with the hoppy flavour. I can imagine pairing this with a stew of some sort.”

Clausthaler Original Clausthaler Original is the awardwinning, low-alcohol German beer that is full-bodied and firm, with a pleasant accompanying hop taste. With more than 20 years of brewing perfection, this is a great one to serve all year round. “This is not only balanced well but refreshing too. It has a slightly sweet taste, similar to its unfiltered equivalent, both of which are simply great.” 29

ISSUE 21 DRY JANUARY

Sheppy’s Low Alcohol Classic Cider Made with Somerset’s traditional and dessert cider apples, this lowalcohol offering is designed to be as enjoyable as the customer favourite – Classic Draught Cider. With only 0.5% ABV, this cider remains true to Sheppy’s core cider-making heritage and methods. “I absolutely love the flavour on this; I can barely tell it’s low-alcohol. It’s wonderfully light and crisp – with the sweetness from the apples really coming through.”

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ISSUE 21 DRY JANUARY

Steigl Freibier Alcohol Free

Mikkeller Drink’in the Sun

A beer for the health-conscious customer – as only 26kcal per 100ml – this is great for Dry January drinkers also on a diet. It has a full bodied and well-balanced taste with a slight citrus bitterness.

From one of Denmark’s finest microbreweries, Drinkin’ the sun from Mikkeller, has a distinct fruity flavour – mixing peaches and apricot with herby undertones to form a delicious offering for Dry January.

“I would not believe this is low calorie. It really tastes like a full-bodied beer with no corners cut. I can barely tell it doesn’t have any alcohol – it’s great.”

“The fruity flavours in this are really distinct. I feel like I could drink this with just about anything – luckily then it’s only 0.3% ABV!”

ISSUE 21 DRY JANUARY

THE MAGIC IS IN THE CAP

THREE EXQUISITE FLAVOURS With distinctive botanical notes and sweetness adjusted to taste, this bespoke drink is an exquisite partner to any occasion. Have it dry or with a dash of sweetness. Itâ&#x20AC;&#x2122;s always your choice. 32

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ISSUE 21 DRY JANUARY

STRAWBERRY & BASIL Deliciously blended sparkling spring water with notes of strawberries and delightfully scented wild basil. With flavour complexity and sweetness tailored by you. Use the nectar in the cap to discover your ideal Kolibri â&#x20AC;&#x201C; have it bone dry or with a nuance of sweetness bringing a hint of caramel and zesty lemon tang.

Guilt-free indulgence: Contains 0 to 2g of sugar (14kcal) per 100ml. Free from alcohol, artificial colours, flavours or sweeteners.

Find out more at:

www.kolibridrinks.co.uk 33

ISSUE 21 IN THE MIX

Guilt free Passion In a mixing glass pour • • • • • •

25ml Giffard passion fruit 15ml lime 15ml Giffard vanilla syrup 50ml mango juice 50ml orange juice Pour ingredients in blender and add two scoops of crushed ice • Blend for six seconds • Pour into a hurricane or margarita glass Garnish and serve

Thank you to Cinque Ports, 50 Marine Terrace, Margate, CT9 1XJ @cinqueportsmarg

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ISSUE 21 IN THE MIX

The right tools On-Trade Progress’ in-house mixologist discusses why his new favourite bar kit is Bonzer. In the making of a decent cocktail there have always been a number of key factors to consider; mainly the quality of your ingredients and alcohol going into the cocktail, but just as importantly, the bar tools you use to make your drink. Recently, I decided to get some new cocktail bar tools from Mitchell & Cooper, Bonzer barware. I love the company’s history, which predates World War Two. Its designs are innovative too; they redesigned the bar spoon stem to form a spiral, creating a staple in almost every bar in the world.

When I got the tools out of the box, I was very happy with the overall look. The Julep strainer looks great and is well-designed, fitting well on the Boston tin. The Hawthrone strainer is easy to hold and control. The spring is easy to remove for cleaning and re-attaching is no problem at all. Then we have the fine strainer, which is great for filtering little bits of ice or unwanted fruit seeds. The half-half muddler looks very high-end; you can use the wooden end for more herbs and other dry ingredients. The metal end is more suited for fruit so the muddler is easy to clean, doesn’t soak up juices or wear over time.

The Boston tin is quality stainless steel, great for gauging temperature while shaking and easy to clean too. I think the jigger is pretty nifty with the classic 25ml/50ml measures. I also adore the pearl looking teardrop mixing spoon. As soon as I saw it I wanted to make a stirred drink. Looking at these tools individually, I can see the quality and craftsmanship that goes into it. I made a couple of shaken and stirred drinks and I was very comfortable using the Boston tin. The strainers worked great; no issues controlling the pour and easy to clean afterwards. The mixing spoon was really nice to use and worked really well when layering. I’m already looking forward to trying out new recipes with it. Mitchell & Cooper’s Bonzer barware have done a great job. It looks great, does the job right and is durable - perfect for making a great drink.

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Antique Brass Strainer

Soda Syphon

Copper Boston Can Tin-On-Tin

Stainless Steel Straws

Copper Pourer

Antique Brass Jigger

3 Part Organisers

Mezclar Banded Jigger Stainless Steel

Peg Boards

Ninja Strainer

Antique Brass Tin-On-Tin

Napkin Holders

Mezclar Stemmed Mixing Glass

Antique Brass Muddler

Mezclar Strainer

Deluxe Double Champagne Cooler with Stand

Mezclar Tulip Mixing Glass

8 Litre Plastic Wine/Champagne Cooler

G&T Spoon

30oz Boston Can Stainless Steel

Copper Wine Cooler

Antique Brass Spoon

Antique Brass Moscow Mule Mug

V Bar Blade

Wooden Bar Mat Frame with Mat

Mezclar Bitters Bottles

Mini Bar Mat

B AR WAR E OF DIS TINC T IO N AT AN A FFORDA BLE P RIC E For more information about where to buy please contact us via www.beaumonttm.co.uk info@beaumonttm.co.uk +44 (0)1525 722500

ISSUE 21 GIN INSIGHT

The Sing Way On-Trade Progress chats to Sing Gin’s co-founder, Richard Thompson, about building a brand in only three years and plans for the future. Close to home Making a truly exceptional gin can be difficult. In a world where gin is a primary cocktail ingredient rather than consumed on its own; putting the great flavour of the product first can be a rarity. Fortunately for Sing Gin, which combines true quality with flavour, the team have managed to craft a delicious drink. What makes its gin so unique? Grapes. “We craft our gin from the grape,” explains Richard Thompson, cofounder of Sing Gin. “For two reasons; the first is that grape is actually a more traditional ingredient than grain – the very first juniper spirits were made with grape back in the 14th century (we’re suckers for classical methods and always honour them where we can). “Secondly, grape gives a magnificent flavour and texture. It’s aromatic and delivers a fruity silky smoothness and a softer mouth-feel than grain, in our opinion. Another unique fact is that we crush the botanicals by hand at home in Kettlesing. While other gins use whole botanicals, we extract the oils this way because it helps achieve our signature strength of flavour and aroma.” 38

Sing Gin is a family-run business, which was started by Ian, Richard’s father, in 2015. As a proud Yorkshireman, Ian wanted to create a legacy to pass down through the generations; one that remained true to his beloved Yorkshire Dales. “It began just after Christmas in 2015,” Thompson explains. “He [Ian] installed a little copper still pot in the cellar, surrounded himself with lots of weird and wonderful botanicals, and began experimenting. At which point myself, mum and twin brother wondered if this was a bit of a midlife crisis… He enrolled on a distillation course which helped him master how to mix and match botanicals and he developed a recipe that truly captured the spirit of The Dales. We all fell in love with it and named it Sing Gin, after Kettlesing, the Dales village where we live.”

Thompson explains why quality, also, is at the heart of brand building. He says: “Sing is an artisanal craft product made with great care and devotion to quality, and we never compromise on anything. Attention to detail is vital. As we developed the brand, we knew we wanted to create a specific experience for the customer where every single brand touchpoint has been considered – from email order confirmations through to introductory on-trade sales meetings. Everything comes down to our three brand values of craft, authenticity and family, or ‘The Sing Way’ as we like to call it. We came up with these values right at the beginning to guide and inspire us to keep producing gin to meticulously high standards.”

With a Masters degree in Business Management, Thompson worked to drive the business and the brand forward. For him, Sing Gin is built on three core pillars; craft, authenticity and family.

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ISSUE 21 GIN INSIGHT

WINNER of:

Great milestones

The future

Moving forward from its inception in 2015, and three years on, Sing Gin is thriving. Its latest milestone is the announcement that Fortnum & Mason are working with the brand, featuring Sing Gin products in both their Piccadilly and St Pancras stores.

With so much growth in three years, we can’t help but imagine where Sing Gin will go from here. Thompson explains that the next six months are key for the business, as they will continue to roll out Sing Gin in bars, hotels and restaurants across London and Yorkshire.

Thompson says: “Fortnum & Mason chose us as its ‘Spirit of the Month’ for November, and we’re looking forward to being down in London for regular tastings next year. As both a tight-knit family and a family business, we believe in forging strong connections. We regard everyone we work with and make gin for as part of our family. Building strong relationships with on-trade and independents comes naturally to us.”

“Our main aim is to really push the boundaries for grape-based spirits,” he adds. “Innovation will be the name of the game for us for 2019, with exciting new product launches on the horizon. Underpinning all of this however is longevity. Although we’re a new business, longevity is at the forefront of our minds and governs every decision. Staying true to my dad’s dream of a legacy, we hope to pass the business down through the generations of our family, and building good, lasting relationships with both on and off-trade partners will help us ensure this happens.”

Find out more at:

www.singgin.com 39

ISSUE 21 VALENTINE’S DAY

V-DAY The holiday of love is upon us and we discuss how hospitality can utilise this special day to create extra revenue.

The perfect menu Valentine’s Day is the first big event in the hospitality calendar. As the public begins to move away from Dry January and the self-imposed spending sanctions after an oftenexpensive Christmas and holiday season, Valentine’s Day marks the first real “reason” to enjoy the hospitality sector. As a result, standing out over Valentine’s Day is key to attracting customers to your venue; and gaining footfall through the door. A survey conducted by research firm Mintel found that the public spent £128 million on food and drink for Valentine’s Day in 2017. Valentine’s Day even overtakes Easter in terms of the highest public spending of the first quarter of the year; meaning the commercialised holiday is only set to grow. So, what can hospitality do to ensure they are ahead of the curb and ontrend this February 14th? 40

The cliched aphrodisiac menu compiled of oysters and champagne is classic, but outdated. Unless you’re an older venue that already has a certain standing, then trying to go toe-to-toe with these types of venues won’t necessarily get you the customers. That isn’t to say you must forgo the romance, and I will address atmosphere later on. The key when it comes to your food offering is to be unique. Fabulous examples I’ve seen include a heart-shaped onglet or prosecco truffles for dessert. You’re still incorporating typically romantic foods but are going the distance to ensure these look and taste special. This also gives industry a chance to push their price points up; perhaps by making a set menu that include a glass of bubbly or a rose to be hand-delivered to the table at the beginning of the meal.

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ISSUE 21 VALENTINE’S DAY

Atmosphere

Drinks

Valentine’s Day is explicitly a holiday for couples; while you may have some friends choosing to celebrate it together – it is often couples who will decide to splash out on a meal. As a result, this intimate time together, especially with couples who may have kids, may be much needed.

For younger couples, the idea of sitting through dinner may be too costly for them. Preferring to indulge in a few cocktails instead. If this is the case, especially for student-strong cities, consider compiling a special Valentine’s Day cocktail menu.

This means cultivating an atmosphere which is romantic, welcoming and relaxing. Of course, lighting would be an obvious facet to consider; dim the house lights and display candles instead. If you’re looking to utilise your outdoor space this season, you could create a romantic wonderland with fairy lights and flowers.

Think about the colour and ingredients of your cocktails to create something that is truly unique and will amaze your customers. For example, a passion fruit martini with red swirl food colouring to add to the Valentine’s Day theme, or a romantic Pink Kiss cocktail with cranberry juice and prosecco. Get your team involved too; what would they like to drink on Valentine’s Day? By pooling your efforts together you’re sure to find the secret to success.

MIBRASA, the finest Charcoal Ovens, Robata Grills and Parrilla Grills on the market Designed and manufactured in Spainâ&#x20AC;Ś the home of charcoal cooking. Beautifully built using the finest materials.

Durability and reliability is built into all MIBRASA products, which is why they are loved by chefs all over the world, from 3 Michelin Starred restaurants to gourmet burger bars. Heavy-duty Charcoal Ovens The MIBRASA Charcoal Oven, available in 5 different sizes with a whole range of accessories to fit any application, the MIBRASA will quickly become one of the most versatile pieces of equipment in your kitchen.

For more information contact Ascentia Foodservice Equipment on 01223 430083 or email us at info@ascentiafse.co.uk

ISSUE 21 ON THE PLATE

SOMETHING DIFFERENT On-Trade Progress partners with Ascentia foodservice equipment to create delicious new recipes.

INGREDIENTS A great warming autumnal cod dish cooked in the amazing MIBRASA Charcoal Oven.

2 x 170g Cod Fillets 100g Smoked Streaky Bacon 50g Roasted Hazelnuts 100g Breadcrumbs ½ Bunch of Flat Leaf Parsley Chopped 150g Diced Chorizo (raw or cured) 2tsp Smoked Paprika 250ml Vegetable Oil 2 Egg Yolks 1tsp English Mustard 1tbsp White Wine Vinegar 150g Chantenay Carrots 100g Baby Spinach 1 Leek 150g Puy Lentils 500ml Chicken Stock 1 Diced Banana Shallot 1 Minced Garlic Clove ½ Lemon 100g Butter 1 tbsp Honey Salt/Pepper

ISSUE 21 ON THE PLATE

Chef tip: Use any leftover bacon crumb on steamed vegetables to add texture and the mayo goes great with chips or on top of a burger!

Charcoal Roasted Cod Fillet with a Bacon & Hazelnut Crumb, Puy Lentils, Charred Vegetables and Chorizo Mayo.

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ISSUE 21 ON THE PLATE

Chef’s Comment: This is a beautiful recipe which we have designed around the MIBRASA Charcoal Oven. Cooking in the charcoal oven enhances the natural flavour of the fish and locks in its moisture, making for a succulent finish. We have the heating rack option installed on our MIBRASA which is great for recipes like this. The even temperature of about 45°c is perfect for resting your meat and fish; it can also keep ingredients warm whilst applying the finishing touches to your plate.

1. Light the MIBRASA and aim for 300°c (takes about 35 minutes), this is a great all-round temperature for cooking a variety of produce in the MIBRASA and perfect for this recipe. 2. For the smoked bacon and hazelnut crumb • Evenly spread the bacon on a tray and bake in the MIBRASA until crisp, keep an eye not to burn, remove from the oven and reserve some of the rendered bacon fat. Once slightly cooled, hand chop as small as you can. Place the hazelnuts in a food processor and blitz until they are a similar size to the breadcrumbs. • Now mix the chopped bacon, blitzed hazelnuts and breadcrumbs together and add some of the cooking fat from the bacon to give a bit more flavour. Spread evenly on a tray and bake until the breadcrumbs are crisp but without too much colour. When cool, add the chopped parsley. 3. For the puy lentils • Using a thick based casserole dish in the MIBRASA; sauté the shallots, garlic, finely diced chorizo and carrot, season with salt and pepper. Add the Puy lentils and cover with chicken stock. Make sure you add additional chicken stock as needed. Cook until the lentils are tender, then strain and reserve any liquid. Reduce the remainder of the cooking liquid until thick and syrupy then add to the lentils checking your seasoning.

4. For the chorizo mayonnaise • Place the roughly chopped chorizo and smoked paprika in a casserole dish with the vegetable oil and gently heat on the hob for approximately 15 mins until the oil becomes red in colour. Strain and chill the oil. Dispose of the chorizo. • Place the egg yolk, English mustard and white wine vinegar into a bowl and whisk together. Gradually add the ‘chorizo oil’ whisking continuously. You can use an electric whisk or a mixer with a whisk attachment. Taste, season and add a squeeze of lemon juice to finish. 5. For the charred vegetable garnish • Blanch the chantenay carrots for 2 mins in boiling water, strain and the cut in half lengthways, place cut side down in a casserole dish and season, place in the MIBRASA. Let them colour then add some butter and drizzle with honey, tossing them in the pan to glaze, then remove from the oven and keep warm. • Place washed spinach in the casserole dish, season and add some butter remove as soon as the spinach has wilted. • Cut the leeks at an angle then rinse to remove any dirt, place straight on to the grill cut side down. Leave to char on either side and remove from the grill, season with salt and pepper. • You can char the leeks whilst the other vegetables are cooking. 6. For the Cod, the main event • Season the cod fillet with sea salt and leave for 15 mins in the fridge, rinse and dry the fish. This will help retain some moisture whilst cooking. Season with a little salt and place the cod service side down into a lightly oiled pan. Roast in the MIBRASA for about four minutes until nicely coloured then turn to finish the cooking, rest the fish on the heating rack. The fish should be just cooked, moist and flaky. Now bring all your ingredients to the plate and enjoy! 45

ISSUE 21 IN THE CELLAR

MARKETING CASK With the cask ale market looking less certain than ever, Cask Marque dishes out advice on how to make the most of your offering. In last month’s edition of On-Trade Progress we covered 10 key insights and recommendations from the 2018/2019 Cask Report, the industry ‘bible’, which reports trends and opinions within the cask category. Despite the rather gloomy picture it painted about sales (cask is in double digit year on year decline), some positive stories emerged that most publicans can build on. Whilst more people are claiming they drink cask ale than in previous years, we know the volumes have gone down and there is a lack of confidence amongst ‘occasional’ drinkers in the category. (Add this to the fact that people are visiting the pub less often, drinking less, and there is more competition from other categories, there is a tough battle to fight).

Licensees understand a knowledge of cellarmanship, training staff and engaging consumers is essential to the success of cask, but why is it that some publicans choose to not to adopt this? The report’s head of research, Pete Brown, put forward a realistic hypotheses: running a pub is bloody hard work and if one of your lowest margin products requires the most amount of time and energy, why bother? Yet many pubs who had a manager or licensee with a passion for cask ale themselves (that is, it’s their own drink of choice), and took particular care over it, thrived in the face of competition.

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ISSUE 21 IN THE CELLAR

Here’s Cask Marque’s top six tips to making more from cask: Invest in staff training: there are a wealth of online training courses available free for staff. One of the best is ‘Cask Beer Uncovered’ offered by CPL e-learning. Go to caskmarque.co.uk/pubs/trainingassessment/ to use it in induction programmes.

Re-look at the retail cost of cask. Many publicans work out 2 the cost price of a pint based on each firkin containing 72 pints of saleable beer. It doesn’t. It contains sediment and some beer may be lost during the conditioning process. Base retail price on 70 pints and your margins will be more realistic.

Finally, once you’ve got your cask proposition right, gain some recognition for it from an industry body such as Cask Marque. Accredited pubs give drinkers confidence about the quality of cask ale on sale.

6 Give people a ‘reason’ to drink cask: offer it in attractive glassware, offer ‘try before you buy’ tasters, invite brewers to do a tap takeover, and pair food with beers on menus.

Implement a professional returns policy; 34% of occasional drinkers will not complain if they think the beer doesn’t taste right, because they’re unconfident about what it’s ‘meant to taste like’. Deal with returns seriously and competently, without resorting to the “no one else has complained” standard response.

If you don’t drink cask ale yourself, hire someone who does! They will be your ambassador and reflect well on your cask beer category.

Don’t second guess how to look after cask: it does take skill, but it’s a lifelong skill well worth learning. Book yourself on a professional cellar management training course such as the BIIAB Award in Cellar Quality. These are held nationwide and are frequently conducted at breweries so you can see how cask beer is made before it is delivered to your site.

For more infomation visit www.cask-marque.co.uk or contact 01206 752212. 47

ISSUE 21 IN THE CELLAR

THE BEST EQUIPMENT InnCellar Equipment introduces its range of Cask Beer Cooling and Equipment Products.

Ultimate Bar Top Kit Ideal package for the occasional event when requiring Cask Beer. Bar Top Guest Beer Promotion, Outside Function, Barbeque, or your everyday tipple. Can be used for a 9 Gallon Firkin, or a 4.5 Gallon Pin. Kit Includes: Wire Cask Stand â&#x20AC;&#x201C; Dual Purpose 9 Gallon Firkin or 4.5 Gallon use. Insulating Cask Jacket (please select 9 Gallon Firkin or 4.5 Gallon) Ice Blankets, Cask Tap, Mallet, Drip tray, Chalk Board & Pen, Soft & Hard Peg, Clip Cork.

Standard Cellar Racking with Tilts Designed to get the maximum use out of your Cellar Area, and the maximum dispense from each Cask whether it be a 9 Gallon Firkin or an 18 Gallon Kilderkin only to be used on the bottom Level. A 4.5 Gallon Pin adaptor is also available for this product. Available in 1 over 1, 2 over 2. Designed to link together to achieve whatever may be your requirements.

Beer Festival Racking Specifically Designed for the Beer Festival, making the most effective use of the space available at the venues. Fixed tilts, high levels rails to allow for an easy height to dispense from the Casks and for an excellent visual effect. Available in 1 over 1, 2 over 2, 3 over 3. Designed to link together to achieve whatever may be your requirements. A 4.5 Gallon Pin adaptor is also available for this product.

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InnCellar Equipment Ltd Cask Beer Solutions

InnCellar Equipment is a

family run business suppling Cask and Keg beer products. We strive to be the best for our customers and help in anyway we can. All of our products have been developed with the utmost attention to price, quality and efficiency.

Cask Insulating Jackets & Cask Cooling Jackets Available in either an Insulating Jacket, or a Cooling Jacket, to fit 4.5 Gallon Pin, 9 Gallon Firkin, 18 Gallon Kinderkin. The insulating Jacket requires the use of Ice Blankets, Saddles, or Probes to Maintain temperatures, whereas the Cask Cooling Jackets have internal pipes built into the Jackets, both require the use of a Water Recirculating Cooler to complete the operation.

For all equipment go to www.inncellar.co.uk or email sales@inncellar.co.uk. For any help and advice please give us a call on 01142 727426.

The company has made steady progress over the years and is now the leading supplier of Cooling Jackets for Cask/Keg cooling systems. As well as suppliers of beer festival equipment, racking and cooling equipment for both sales and hire, plus all ancillary fittings and materials. Inncellar is the number one place to go for all your Cask/Keg equipment needs. Our recent expansion to a bigger premises has all been down to the increase in business due to the satisfaction of our customers and the recommendations they then give out. We always strive to give excellent service as well as ensure the quality of our products is excellent. That the advice we give to our customers and the general experience of shopping with us is always above and beyond.

To Check Out Our Full Range Of Equipment Please contact us!!

Telephone: 01142 727 426 sales@inncellar.co.uk

www.inncellar.co.uk

ISSUE 21 BREWER INSIGHT

NECKL

SIMPLY MAGIC We interview Richard Burhouse, founder of Magic Rock Brewing, to discuss latest news and brand history.

On tap Founded in 2011 by Richard Burhouse (and head brewer, Stuart Ross), Magic Rock Brewing was inspired by a mix of local brewing traditions and the buzzng US craft beer scene. Based in Huddersfield in West Yorkshire, the brewer has undergone several recent milestones, including the installation of its Innofill CAN Compact line from KHS (the first line of its type to be installed in the UK) as well as a rebrand of its core range can collection.

For Richard Burhouse, founder and managing director of Magic Rock Brewing, engaging with the local community of Huddersfield is a key facet of the company’s mission. In 2015, the company opened a new facility in Birkby, less than a 10 minutes’ walk from the town centre, featuring a 4,000 sqft taproom. Burhouse elaborates: “Our onsite taproom MagicRockTap, which we opened in 2015, is very community orientated. It’s open six days a week

and we have a very diverse clientele from families to blokes with dogs to groups at the start of a night out, in the main from the local community. In addition to supporting local sporting initiatives we also run many charitable events at the tap with the beneficiaries often being local. We also offer loyalty discount cards to our regulars and have an ongoing partnership with our local Premier League football club Huddersfield Town AFC, meaning we’re very busy on match days.” www.ontradeprogress.com

ISSUE 21 BREWER INSIGHT

LINE

Rich history

To the core

Going the distance

Burhouse was inspired to found Magic Rock Brewing from his love of beer, and in particular, a fascination with the US craft beer scene – as well as a general interest in design and branding.

The brand’s moto is ‘same but different’, which as well as meaning idiosyncratic is about a brand that exceeds expectations. Magic Rock Brewing’s redesign of its core can range reflects this. The company partnered with Richard Norgate, Magic Rock Brewing’s designer, to create a range of colourful and understated, but recognisable, cans.

Magic Rock Brewery has proved itself to be one of the most formidable on the craft beer market today. Currently exporting to more than 25 countries worldwide, including semi-regularly exporting to Australia and the Far East, the beer is often available as far away as New Zealand, Taiwan, China and Japan.

Since its inception in 2011, Magic Rock Brewing has reached several fantastic milestones. We ask what Burhouse thinks is the biggest to date, he says: “Either being voted 2nd best new brewery in the world on the independent ratings site ‘Rate Beer’ after six months of production or winning a Gold Award for Salty Kiss at the prestigious World Beer Cup in Denver in 2014 are the ones that stick in the memory, but closer to home opening our taproom after relocating to our new site in 2015 was also a great moment.” He adds: “We’ve also just invested £850k on a new canning facility which allows us to not only pack our beer into cans five times faster than before but also delivers industry leading packaging standards, meaning our canned beers should taste fresher for longer.”

“We have a large and diverse core range of 10 beers,” explains Burhouse. “Saucery – Session IPA 3.9%, Salty Kiss – Gooseberry Gose 4.1%, Inhaler - Hoppy Pale Ale 4.5%, Dancing Bier – German Lager 4.5%, High Wire – West Coast Pale Ale 5.5%, High Wire Grapefruit – Grapefruit Pale Ale 5.5%, Common Grounds – Coffee and Chocolate Porter 5.4%, Dark Arts – Surreal Stout 6%, Fantasma – Gluten Free IPA 6.5, Cannonball – IPA 7.4%. As core beers they offer a good spread of styles and flavours and are the beers we try and keep in constant production. In reality the darker beers are more seasonally produced due to demand for the hoppier/lighter styles.”

Asking Burhouse what his favourite part of being a brewer is, he concludes: “I think probably conceptualising new products from start to finish. Having an idea for a new beer and then working with the team on the recipe, packaging, name and then release - and to have control of that process and see the product’s success is very rewarding.”

Out of the above, Saucery and Dancing Bier are Burhouse’s favourites. He says: “They’re easy to drink with big flavour and you can have a few without too much of a hangover the next day.”

Find out more at

www.magicrockbrewing.com

Dancing Bier German Lager (4.5% ABV)

ISSUE 21 EXPERT’S OPINION

THE BEER EXPERIENCE Great beer can be at the heart of the experiential economy, argues beer writer and sommelier, John Porter.

Picture it. You’ve had a rough day at the office, but it’s finally over. You’re in the pub and the banter is flowing freely. There, sitting on the bar is a pint with your name on it. A drop of condensation slides down the glass like a tear of joy. A dancing ray of evening sunshine briefly shines through the warm, amber hue of the beer, as if it were stained glass in a medieval cathedral. The savoury, spice aroma of English hops catches your nose. Finally, you raise the glass to your lips and… bingo!

and always have done - engage with customers looking for more than a pint and a chat. However, there is an opportunity to bring beer front-and-centre as part of a vibrant on-trade scene. In Prague earlier in the year, a seasoned bartender poured me one of that great beer city’s light-anddark serves, a layered beer with light and dark beer topped by a thick, foamy head. In the best Belgian beer cafés, the bar staff would consider it a failure if any two different beers were served in the same glass.

So, please don’t tell me that drinking beer isn’t an experience. When it’s well brewed, well looked after and well poured, it’s one of the finest experiences life has to offer.

Beer is such an integral part of UK pub life that it’s perhaps understandable that it can sometimes seem to be just part of the furniture. It also had to be acknowledged that too many pubs let themselves down with indifferent quality or poorly served beer.

The experiential economy is, we are told, here to stay and expected to grow further during 2019. People don’t ‘just’ go out any more, they demand to be entertained. Now, I have no problem with pubs that offer their customer shuffleboard, escape rooms, open mic nights and any of the other many ways that pubs can -

Range is key. The bar-top is the front line, and a differentiated choice of cask and keg brands should include a choice of styles and a mix of familiar and smaller brewers. The fridge is the next line of defence, where canned and bottled beers with a longer shelf life than draught products allow a greater depth of choice.

Ways to add theatre to the beer offer include: • Beer lists – whether in print or on a screen, a simple list of the name, strength, style and flavour of every beer on offer helps raise customer awareness; • Beer and food matching – include a recommended beer or beer style pairing alongside dishes on the menu; • Tutored tastings – invite a local brewer or, of course, a beer sommelier to host a beer tasting evening – and involve staff as well as customer to boost awareness. For many pubs, this isn’t just a plug-and-play option. There is work to be done in terms of raising their game, with the latest Cask Report telling us that too much beer is served past its best or at the wrong temperature. By getting it right, the opportunity is as clear as a wellpulled pint.

www.ontradeprogress.com

ISSUE 21 EXPERT’S OPINION

HOP ABOARD Bob Pease, CEO/president of the Brewers Association, looks back at the highlights for American craft beer in 2018.

As 2018 draws to a close, I want to share some of the highlights of the American craft beer world over the last 12 months that have seen it continue to grow and prosper, both domestically and overseas.

such as professional imagery, style appropriate glassware, educational resources and provide a raft of quality, safety and technical resources that are available on our website free of charge.

There are now more than 7,000 small and independent American craft breweries in operation, that’s roughly 1,000 more than this time last year. We are often asked if the States has hit peak brewery yet and my answer is no, we are seeing few signs of brewery opening slowing down. Admittedly, it’s getting harder as competition increases but there is still space in the marketplace for locally-focused, small and independent breweries to open and thrive.

Independence is a key driver of purchase intent in America and beer lovers really care about who makes their beer. In 2017, the Brewers Association introduced the Independent Craft Brewer Seal to differentiate independent beer from ‘big’ beer acquired brands. Earlier this year we ran a national awareness campaign to educate beer lovers about which beers are independently produced. I’m pleased to report that to date the seal has been adopted by approximately 4,000 American craft breweries representing more than 85 percent of craft beer volume.

To be successful in today’s marketplace quality is key but making good beer consistently is hard. Small and independent brewers may not have access to the same infrastructure in terms of quality control or labs as big brewers but our message to them is don’t cut corners. There are many beer lovers out there who are willing to pay a premium for a quality product and it’s the beer drinker who decides if a beer is good enough to succeed. We try and elevate the image of beer and promote a quality message

Production volume for American craft beer continues to grow and was up five percent at midyear 2018 (the latest figures available). Exports also continue to grow consistently around the world and were up 3.6 percent last year, now totalling 482,309 barrels and valued at $125.4 million. The UK is the second largest export market for American craft beer (after Canada) and accounts for 10.5

percent of all exports, up 7.1 percent in 2017 (latest figures available). There are currently around 100 small and independent American craft brewers exporting their beer overseas of which around 25-30 are active in the UK (by our Export Development Programme estimates). In 2018 the Brewers Association took further steps to address the issue of diversity, equality and inclusivity in our brewing culture by appointing Dr J Nikol Beckham as Diversity Ambassador whose role is to speak on best practices for diversifying both customer bases and staff and to listen to challenges in this area. She helps reinforce the idea that diversity and inclusion are opportunities for business to lead and succeed. As we enter 2019, we anticipate more brewery openings and a more competitive craft brewing industry than ever before. We live in exciting times for craft brewing and these are not going to change any time soon!

ISSUE 21 EXPERT’S OPINION

THE QUALITY CYCLE Allan Stevenson, draught quality training manager and international draught master at Heineken, chats to On-Trade Progress about the Quality Cycle. I had my first pint of Skol Lager in 1985 and was intrigued why my favourite beer tasted different from pub to pub. When I joined the industry in 2002 I made it my mission to get to the bottom of that. What I found out was the consumers look for two different things and go into pubs accordingly. They look for the following: 1. An emotional benefit; how it makes them feel. This focuses on service and product, with price not being a factor. 2. A rational benefit; how much will it cost? Especially if service and quality are poor. I then came up with the Quality Cycle. If everything below is fantastic then the rational benefit will not be a factor but if the quality is poor, then consumers vote with their feet and leave the pub.

The Quality Cycle focuses on three distinct areas: 1. Pre-purchase appeal – • It starts from the outside. All consumers buy with their eyes therefore the curb side appeal of a bar is paramount to drive people through the doors. What drags them in to a pub? The outside needs to be inviting and clean. • Once inside what does the interior look and feel like? (Are the tables clean and free from empties?) • At the bar, does the consumer get a welcome? Either a verbal or non-verbal acknowledgement. 2. The serve – The attitude of the bartender; how do they hold the glass? Is it a clean branded glass, pouring technique? 3. Drink experience – Does the beer or cider look visually appetising? What does the first mouthful taste like? If all the above is good, the drinker will go around the cycle looking for the same experience. If any part of their experience is negative, they will have a tendency to leave and go elsewhere. www.ontradeprogress.com

ISSUE 21 EXPERT’S OPINION

MOVING FORWARD Kate Nicholls, chief executive of UKHospitality, considers what the new year will mean for the hospitality industry. Another year comes to a close and the next rushes headlong at us with a sort of lethal inevitability, like the giant wall of blades that liberates Guido Mannari’s head from his body in Caligula. There is no stopping it, the only thing one can do is to be prepared and make the best that one can make of it. Luckily, we’re in a much better position to deal with what lies ahead than the hapless Mannari, buried up to his neck and pelted with eggs by the mad Emperor. The forthcoming twelve months are going to be crucial for, not only the hospitality sector, but the whole of the UK both politically and economically.

Of course, Brexit will be front and centre for business, consumers, Parliamentarians and just about everybody. There is, unfortunately, still a considerable element of uncertainty regarding the type of Brexit we will get, which doesn’t help businesses in their planning. In the first few weeks of the new year, we should be in a better position to determine how things stand and prepare accordingly. As I write this column, MPs are beginning the first of five days debating before a vote on the Brexit deal. By the time you read these words, they will have either accepted or rejected the proposition. If it is the latter, a no deal scenario that is likely to cause serious problems for businesses, then we enter uncharted, potentially chaotic, territory. If it is the former, then we still have significant work to undertake to sway the Government’s mind regarding its proposals to restrict EU migration. Applying the Tier 2 restrictions to future migrants would eliminate between 80-90% of hospitality roles. One of UKHospitality’s key aims next year, as it must be for the entire sector, is the avoidance of the introduction of such a system.

Costs continue to spiral like a kitten in a washing machine and we have more work to do to address burdens such as business rates. The Government acknowledged the issue in 2018 by introducing a digital services tax but there is still no sign of the complete overhaul that was promised in the Conservative manifesto. We will be pushing policymakers to ringfence the funds raised through the new tax to ease burdens on the high street and reform an out of date system. The next twelve months will be pivotal, not just for hospitality, but for the entire country. As Sir John Gielgud meets his maker in Caligula he remarks that choosing the hour of one’s own death is the closest one gets to tricking fate. UKHospitality will be hard at work in 2019, choosing the manner of our own prosperity and similarly wrestling the destiny of hospitality into our own hands.

ISSUE 21 RECRUITMENT

RECRUITING GREATNESS

www.ontradeprogress.com

ISSUE 21 RECRUITMENT

With January proving to be the best month to hire new staff, now is the time to begin reaching out to potential hires. On-Trade Progress reaches out to two of the UKâ&#x20AC;&#x2122;s leading hospitality recruitment companies - Caterer.com and Kellan Group â&#x20AC;&#x201C; and discuss how you can be attracting the best talent to your business, and why now is the time to do so.

ISSUE 21 RECRUITMENT

Attracting the best Hiring people is a challenge for any hospitality business, so it’s worth fine tuning your recruitment approach. But what matters most? Here, Caterer.com cover the latest tips on hiring in today’s competitive hospitality candidate market.

How do candidates search for jobs?

What are jobseekers looking for?

Hospitality candidates are very mobile. So, your search and apply process should be seamless on all devices.

Jobseekers respond best to clear and honest job adverts. Start with the candidate in mind and include the elements that most appeal to the people you want to hire.

You can lose candidates simply through your choice of technology. To attract applications, make sure your job ad appears on mobile optimised platforms, whether that’s your own site or that of a supplier. At Caterer.com, we have a “candidate first, mobile first” approach, so all our services are mobile optimised. Most visits to Caterer.com and more than half the applications come via mobile, which saves the job seeker time and means more accurate delivery for you.

1. Job content Candidates want to know what their job will involve day to day. Pay and hours are important, but your adverts need to give a sense of job content too. Showcase the best elements of the role, but don’t hide the reality of the job. Transparent communications will give you a better chance of relevant candidate applications.

3. Pay and conditions Everybody wants to know what they will be paid and where they will be working, yet employers often leave these points out of their job adverts. Always include salary and a clear location with full postcode. Adding a full postcode can increase your applications by more than 50% on Caterer.com, putting you ahead of the competition.

2. Training and development Our recent research shows that hospitality candidates value training and development opportunities and career prospects, above salary. If you’re not highlighting what you can offer to help employees grow and learn, you’re missing a trick. Hospitality employers who invest in their people will always be preferred and attract the best talent.

4. Company culture Hiring the right people for the culture of your business has a direct impact on their productivity and retention. This is something to consider before you create your job advert, and certainly before interview. Understanding the culture of your company doesn’t have to be a lengthy, complex or dull process. You can easily evaluate and test your company culture and candidate fit in a fun, accessible way with gamified tools such as Good & Co. www.ontradeprogress.com

ISSUE 21 RECRUITMENT

Why it matters

Feedback

Interview Candidates favour straightforward application and interview approaches. Don’t over-complicate matters, or you risk losing them along the way. Keeping time to hire short will keep candidates engaged. Our research shows that if they are deemed suitable, 40% of candidates expect to be invited to interview within a week of applying, and 32% tell us they expect to be invited to interview within three working days.

Our research shows us that 96% of candidates would appreciate a confirmation from employers that their application has been received. Yet, only 8% say they always receive one, and 20% say they never receive one. You can see why this is one of the biggest complaints that candidates have about the application process; the lack of feedback. 94% of candidates told us they want feedback even when they are not successful. If you keep in touch with candidates throughout the application and interview process, you will be more likely to hire the people you need, now and in the future.

A positive and efficient recruitment process will give you the very best chance of hiring in what is a highly challenging talent marketplace. But there’s your brand to consider too. 56% of candidates say that a poor recruitment experience leaves them with a negative view of the brand they have applied to, and over half say they would then not apply for jobs with that company in the future. More than that, some 43% of candidates say they will share a negative experience with their peers and friends. So, when it comes to your hiring approach for the year ahead, consider the right approach for both you and the candidates. Your approach could make you attractive to both potential employees and customers too.

Caterer.com is the UK’s largest hospitality job board. Find out how we can help you hire the talent you need at www.caterer.com or call 0333 0145111 59

ISSUE 21 RECRUITMENT

PEOPLE FIRST January is the best time of the year to get recruiting, Kellan Groupâ&#x20AC;&#x2122;s Liam Humphries elaborates on why.

www.ontradeprogress.com

ISSUE 21 RECRUITMENT

Job title, skill or company...

Serious opportunities

The year ahead With people having had a long festive period to consider their careers and what the next year may hold for them, individuals are ready and willing to look into new opportunities. “Recruitment of new staff typically hits particular peaks and troughs throughout the year,” explains Liam Humphries, managing director of the Kellan Group. “As summer comes to an end, the search for candidates in the hospitality and leisure industry increases towards the build-up for Christmas. With the demand of Christmas temps in stores and restaurants, as well an increase in parties and events, temp work for hospitality professionals is at an alltime high as December approaches. But what about when the holiday period is over? Once the hype of Christmas and New Year blows over, January can be the best time to recruit for your company.”

Humphries believes this is due to a multitude of matters; one being the pool of talent released from the winter temporary or interim workforce. As candidates free up their time after the Christmas rush, they enter the new year full of more experience, looking for new careers to venture into. He believes companies would be wise to lap up the fresh batch of ready to work candidates as soon as possible. He continues: “Additionally people tend to use the new year to implement changes within their lives, not excluding their career. Passive candidates and those who are not fulfilled in their current role are much more likely to pursue applications for new roles, whilst others may be waiting for the new year to kick start their career. Companies are then able to use this surge in candidate interest to attract the best and the highest quantity of applicants in comparison to other times throughout the year.”

January is also welcomed as one of the most serious months of the year; after a heavy festive season, staff are more likely to work the full January month – wanting to stick themselves back into work. This means existing staff have the ability to act as mentors to new recruits, meaning a stronger and well-rounded opportunity for team building. Humphries concludes: “Lastly in terms of internal operations, recruiting in January may be the most efficient time for your company to recruit. As new budgets begin, employees tend to take less holiday breaks and new additions to your team can potentially settle in easy as new projects begin for the year, efficiency in recruiting may be at its highest.”

ISSUE 21 AT YOUR SERVICE

Making the most of Social Media Platforms Fat Media, the digital marketing agency, discusses how you can be using social media to advance your business. Social media is a vital part of any hospitality business’ communication mix. But it can be a tricky one to get right, so here are a few things to think about and to try, to make sure you’re getting the most from the platform.

The first thing to consider is which platforms to use – you don’t necessarily need to be on every one! If you already use a number of social channels, you’ll likely already know which bring the best results in terms of engagement and raising brand awareness. Facebook, Instagram and Twitter are likely to be amongst the most effective – but choose which work for you. You’ll then want to make sure you tailor the content to each of the channels you use. Different post lengths and image dimensions across the various platforms mean that one post won’t look its best if shared amongst all your profiles. It’s worth taking the time to recreate your graphics according to each specification, as this will mean that users will get the best impression regardless of the app they’re using.

Consistency is also key. While you don’t need to share the exact same content over all your channels (indeed there are several arguments for not doing so!) you do need to develop a consistent tone of voice and style for your posts. This should reflect the tone and style of your business, so for example, a sports bar could use a very friendly, casual tone, while a premium restaurant would probably take a more formal approach.

ISSUE 21 AT YOUR SERVICE

Posting When it comes to sponsored social media posts, there are a whole range of options out there. As with any marketing activity, the choice should depend on your aim. Are you looking to increase your online followers, or drive footfall to a specific event at your venue?

If it’s the latter, you’ll want to take advantage of the extensive location targeting options most social media platforms give for their sponsored posts. Craft a post that has a clear call to action, and make sure all the key information about the event is there.

For the former, a simple competition is often a great way to grow your audience. Asking users to follow your page or comment on the post for the chance to win a voucher for your venue, for example, gets the engagement flowing and gives a huge boost to brand awareness.

Social media is undoubtedly a huge opportunity to improve your brand awareness, drive footfall and communicate with your customers. Having clear goals for your activity, and tailoring each post for the channel it will be shared on will make a big difference to the results you get.

Sponsored posts also present a great opportunity to grow your audience for a very modest fee, with advanced targeting getting your message to exactly the right people. If you’re looking for a little support, or just some advice on how to make the most of your social media channels, Fat Media are an awardwinning digital agency with bags of experience with hospitality clients. Check out www.fatmedia.co.uk for more information and to get in touch.

We are a national, award-winning full-service digital marketing agency. Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

WEBSITE DESIGN

DIGITAL MARKETING

BRANDING & STRATEGY

TECHNOLOGY & HOSTING

Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

ISSUE 21 DESIGN

DESIGN WELL With wellness and mindfulness proving more than a fad, we see how hospitality can reflect this in their venue design.

With the new year here, people around the country are embracing different practices that will see them better themselves. After a few ‘cheat days’ and the festive drinking that is synonymous with December, customers are looking inwards for a more refreshing and relaxing January that shies away from a more notoriously ‘sinful’ time of year. As a result, individuals are coming to examine their inner life and pushing for practices that are proving themselves to be more than just a fad. These include, but are not limited to, ideas of mindfulness, well-being and self-improvement.

Cosy corners

Symmetry

Created spaces in line with the ‘Hygge’ principle of warmth and cosiness will certainly attract more people to your venue and give the impression of a calm and welcoming atmosphere. Consider covering your windowsills with cushions for customers to sit and perch. The more stunning your view, the better. This will work especially well for rural, rather than urban, venues.

An important aspect to wellness design is a sense of symmetry. This doesn’t necessarily mean total mirroring, although this does create a sense of calm when executed correctly. It may be a feeling that both sides to any venue are symmetrical, with matching curves or even just the same windowpanes.

Consider the colours you use in these spaces, rather than vibrant reds and blues, try employing more sedate and earthy colours, such as beige, cream and white.

In fact, the UK is way ahead of the curb when it comes to mindfulness, having hosted the first mindful summit in the House of Commons in 2017. Our country also consistently proves itself to be interested in, and at the forefront of, mindfulness and meditation techniques and practices.

However you choose to create a sense of wellness for your venue, remember that wellness does extend beyond design; consider the sort of food and drink you serve, the music you’re playing, and more. Moreover, how is the whole venue decorated; wellness is about relaxation and peace; so dial down on anything too loud or vibrant.

With our mental wellbeing proving so consistently popular, we ask how can this be reflected in our hospitality design?

www.ontradeprogress.com

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ISSUE 21 CASUAL DINING SHOW

Casual Dining – the definitive trade show for the UK’s pub, bar and restaurant sector is back, on 27- 28 February, at its new home ExCeL London. Here’s a preview of what’s in store for the thousands of operators preparing to attend. Casual Dining is already known for being a magnet for top buyers from across the casual dining sector (it welcomed 4,800 attendees in 2018), and it’s aiming to raise the bar yet again. Its new, larger venue ExCeL London will accommodate over 220 exhibitors, two Keynote theatres (both sponsored by Yumpingo), more specialist show feature areas (including a new Scotland Food & Drink Pavilion, alongside the returning Craft Beer & Cider Zone, Artisan Spirits Lounge and Innovation Challenge Gallery) and enable easier navigation for visitors around the busy show floor. With countless new, innovative products on offer, a visit to Casual Dining gives visitors the unique opportunity to refresh their food and drink offering and entice both new and returning customers over the coming year.

Opening times – 10am to 5pm both days (last entry 4pm) Dates – Wednesday 27th and Thursday 28th February At the ExCeL, London 66

SHOW PREVIEW www.ontradeprogress.com

ISSUE 21 CASUAL DINING SHOW

Big name Keynotes Thanks to the addition of a second Keynote Theatre for 2019, visitors will be able to enjoy even more free content from some of the industry’s most inspiring business leaders, as well as essential insights and market updates. Casual Dining’s high-profile seminar line-up includes CEO’s, MDs and senior directors from some of the UK’s biggest and most well-known casual dining chains – including BrewDog, Jamie Oliver Restaurant Group, Carluccio’s, Casual Dining Group, Pizza Hut, Bill’s and many more still to be announced.

Over 220 Leading Suppliers Around 220 exhibitors are confirmed for 2019, offering everything from new food and drink products, catering equipment and tech, workwear, tableware, payment solutions and business services. Returning exhibitors include Reynolds, Lamb Weston, Nestle Professional, Kraft Heinz Foodservice, McCain Foodservice, Schweppes, Heineken UK – Blade, UCC Coffee UK & Ireland, Fentimans, 3S POS, Ascentia FSE, Quorn Foods, Panasonic, Tevalis, Molson Coors, AAK Foodservice, Kobas Technologies, Harri, Carlsberg UK, Mademoiselle Desserts UK, JJ Food Service, and The Foodfellas. New names – showcasing everything from tasty sauces to sous-vide slow cooked meats, from moreish ice cream to Tex-Mex specialities, from continental cheeses to cult spirits – including M&M Walshe Group, Hellmann’s, Futura Foods UK, Sino International, Dr. Schär, Rude Health, Lotus Bakeries, Rubies in the Rubble, Izico Food Solutions, Yee Kwan, JV Foods, KTC Edibles, The Crucial Sauce Company, L.A Brewery, Frizzenti, F’real Milkshakes, Spirit Cartel, and The Sweet Potato Spirit Co.

For more information and to register for a free trade ticket to Casual Dining 2019, please visit: www.casualdiningshow.co.uk and use priority code CD55. 67

ISSUE 21 CASUAL DINING SHOW

KEYNOTE LINE-UP The Alchemist, Mowgli & Pizza Hut confirmed for Casual Dining keynote line-up. Industry leaders and influencers from The Alchemist Bars & Restaurants, Mowgli Street Food Restaurants, Pizza Hut Restaurant UK, Bill’s, and the Soil Association have all been added to the menu for Casual Dining’s high-profile keynote line-up. For its first edition at London ExCeL on 27-28 February, the show will host 50 speakers across two Keynote Theatres (sponsored by Yumpingo). There will be plenty of new names among them, including Simon Potts, managing director of The Alchemist Bars & Restaurants, and Nisha Katona, founder and CEO of Mowgli Street Food Restaurants. The Alchemist is currently enjoying further expansion, as it recently opened its second London site in Covent Garden, taking its total to 14 outlets. In his opening day Keynote ‘From cocktails to covers’, MD Simon Potts will be discussing how they’ve evolved from a late-night bar to all day dining serving around 25,000 covers a week.

In another highly-anticipated opening day Keynote interview, barristerturned-restaurateur, executive chef and TV presenter Nisha Katona will be sharing insights into her career so far as well as future plans for Mowgli. Ms Katona’s inspirational (and fast-growing) business is known for championing authentic and healthy Indian recipes. Founded just four years ago, the brand already operates six sites with new openings also planned for Cardiff, Leicester and Leeds. Other show firsts include a Soil Association-hosted panel session, plus Mark McCulloch, founder & CEO of WE ARE Spectacular, will host a live recording of his hugely-popular Spectacular Marketing Podcast featuring a quartet of leading casual dining marketers.

For further information and to register for a free trade ticket, please visit: www.casualdiningshow.co.uk and use priority code CD55.

Another confirmed name for this year’s show is Jens Hofma, CEO of Pizza Hut Restaurants UK, who makes a welcome return to the show. Under Hofma’s leadership, Pizza Hut has embraced new opportunities, reimaged its brand and menus, undergone a significant estate refurbishment programme, and (earlier this year) completed a management buyout (MBO). It currently employs over 10,000 staff in over 260 restaurants across the country and serves 3 million guests a month. Hofma will be discussing all that and more in an exclusive Keynote interview, hosted by Peter Martin, director at CM&Co and VP of CGA. Previously confirmed speakers also include Brewdog’s David MacDowell (CEO of Retail), as well as names from Jamie Oliver Restaurant Group, UKHospitality, Carluccio’s and Casual Dining Group.

YOUR ESSENTIAL TRADE SHOW FOR PUBS & BARS Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD52

“There’s a reason I’ve been every year and will continue to do so... I love Casual Dining! It’s the essential date in the calendar and I’m looking forward to ExCeL.” BRIAN KEELEY-WHITING, MD, WHITING & HAMMOND

@CasDiningShow #CasDining19

ISSUE 21 CASUAL DINING SHOW

VISIT US AT STAND G71

HOT OFF THE PRESS Ascentia Foodservice Equipment is excited to be attending the 2019 Casual Dining Show at London Excel on the 27th & 28th of February, on Stand G71. We will be showcasing a selection of our premium foodservice equipment brands such as the heavyduty MIBRASA charcoal ovens, Moretti Forni pizza ovens and the Venix combination steam ovens. As always we will be cooking live, demonstrating the versatility of our amazing HOP ‘Air Fryer’ and superfast GARA pizza oven.

The HOP

The GARA

Say goodbye to dirty oil fryers and expensive extraction systems with the brand new HOP ‘Air Fryer’ from Ascentia Foodservice Equipment. The HOP completely eliminates oil from the frying process delivering a cleaner, healthier product without any contamination of flavour from nasty oils. The affordable, easy to use HOP requires no extraction making it the most versatile frying machine on the market.

The GARA is a small, countertop pizza oven that produces an authentic stone baked Neapolitan style fresh dough pizza in as little as 60 seconds. No microwaves, just clever technology.

The digital display is clear and easy to use and the patented carbon filter and condensation system takes care of any smoke and cooking vapours, plus the rotating basket and loading system provide a safe working environment eliminating the danger of hot oil burns. Cut the calories from your fried food by up to an astonishing 50% with the HOP from Ascentia.

The brand new HOP ‘Air Fryer’

The oven utilises a 3cm thick stone cooking deck and extra care has been taken into insulating the oven chamber which maximises heat retention and performance delivering super-fast cooking times. The oven can reach temperatures of up to 500°c and comes with options of digital and analogue stainless steel controls that allow you to independently control the top and bottom heat. Plus, with the option of a 2.9kW, 13amp single phase power supply allows you to plug and play making it the most versatile high-performance countertop pizza oven on the market.

The brand new GARA Oven

www.ontradeprogress.com

ISSUE 21 WHAT’S ON

WHAT’S ON Jan

Feb

22-23

5-6

6-7

The Foodservice Show

PUB19

Source Trade Show

NEC, Birmingham

Olympia, London

Westpoint Exeter, Exeter

The Foodservice Show brings the entire UK food and drink industry together for two days of discovery, inspiration, and networking. Food and drink are at the centre of every great hospitality experience. Across the 22nd and 23rd January, The Foodservice Show will showcase the best products and services from the food and drink industry, attracting key buyers from across the sector including; Head Chefs, Heads of Catering, Food Operation Managers, Food and Beverage Managers and Buyers, Managing Directors and Owners.

PUB19, the dedicated show for the UK pub industry, is returning to London’s Olympia. This February from 5th-6th, the show offers an invaluable opportunity to meet with suppliers, network with others to share ideas and inspiration, and to learn about the latest trends from across the pub sector; one of the most thriving and vibrant UK industries.

If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss the Source trade show. The South West’s biggest and best show of its kind is growing steadily – for good reason. No other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences.

Feb

Mar

27-28

13-14

19-21

Casual Dining

ScotHot

The Cleaning Show

ExCeL, London

SEC, Glasgow

ExCeL, London

Casual Dining provides the attendees with the opportunity to meet over 200 food, drink, equipment, tabletop, furniture, interior design, technology and services suppliers, taste and try products, discover the latest trends in this dynamic sector and be inspired with a free keynote programme of industry leaders.

ScotHot brings together suppliers of food and drink; catering equipment; decor and design; tableware and technology products with chefs and buyers from hotels, restaurants, bars, catering outlets and tourism destinations. With a heritage dating back over 40 years, the show runs every two years.

The Cleaning Show is a three day B2B event being held from 19-21 March 2019 at ExCeL, London, United Kingdom. It is the UK’s major event designed specifically for the Cleaning and Support Services sector. An essential event for anyone responsible for cleaning, maintenance and hygiene from healthcare to hotel kitchens. 71

PUB, HOTEL & RESTAURANT INSURANCE SPECIALISTS INSURANCE PROBLEMS? Come to the Pub and Hotel Specialists. We can quote on a range of competitive packages suitable for your needs. INSTANT COVER Help and advice to New Publicans A 10 minute consultation and fact

TERRY OSBORNE

INSURANCE SERVICES LTD

01622 745297 terry.osborne@btconnect.com www.terryosborneinsurance.co.uk Authorised and Regulated by the Financial Conduct Authority

The Beer Line Cleaning Professionals since 2006 Clear Brew provides a fully managed regular dedicated beer line cleaning service. Cleaning both keg and cask lines maintaining dispense quality on a regular repeat 3 weeky cycle. We are so confident in our cleaning method that we seek no contract and we provide your initial clean and full cellar check FREE of charge! l

Fully managed regular clean

l Minimise l No

risk/Saves Money

upfront costs/No contracts

l Unique

Portable Machine

l Glasswasher l Nationwide l Cuts

waste/Improves Yields

l Free

Staff Training

l ATP Testing

l Detailed

l Improved

l Eco

dispense quality

l Market

leading chemicals

l Labour

inclusive

Sales and Service

Regular Reports

friendly

l Suppliers of cellar to bar chemicals

ISSUE 21 NEXT ISSUE

NEXT ISSUE MIXOLOGY MAD SQUIRREL BREWERY

On-Trade Progress chats to London’s top bartenders to find common drinks trends and top industry tips.

ST PATRICK’S DAY

We interview the Mad Squirrel Brewery team to discuss the brand’s incredible history and its tantalising products.

With the Irish festival around the corner meaning big sales for hospitality, we evaluate how you can make your venue authentically Irish for St Patrick’s Day.