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Giffard talk to us about their Rhubarb liqueur and the maceration process‌ ...more on page 6
Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
ISSUE 23 / Editor’s Letter
Contributors
Bob Pease Brewers Association
Hello We’re three months into 2019 now, the trees are starting to bloom and we’re getting more than a few hours of daylight. I’ve always loved spring; the days become longer, the colours become brighter and life becomes just that little bit more relaxing. I’ve always been keen to say good riddance to winter and welcome spring with open arms. I’m not an advocate for winter if you hadn’t noticed already. 2019 kicked off with a lot of new exciting products, venues and events. We recently attended the Love Well Initiative hosted by Love Drinks & Healthy Hospo. A great insight into wellness in the hospitality industry and how you can implement these ideas into your business.
John Porter Beer sommelier
Kate Nicholls UKHospitality
We also recently found ourselves in Park Lane for the release of Lee Kum Kee’s 2019 Foodservice Report, explaining the rapid growth of oriental cuisine and key trends to look out for in 2019 and beyond. As usual, we’ve got cocktails covered. This month we collaborate with our good friends over at Giffard Liqueurs & Syrups for another edition of ‘In The Mix’, where our in-house mixologist, Murray, will be rustling up a unique concoction. Our venue profile this month is of London’s amazing Heads + Tails Bar. We catch up with Will Partridge & Christopher Dennis about their unique venue and what it’s like on both sides of the coin. As always, we hope you enjoy this issue!
Allan Stevenson Heineken
Ben Pearce Editor-in-Chief Ontrade Progress magazine
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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals. Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.
Our team
Published by:
Director Ryan Bunce Editor Ben Pearce Editor Jon Hardy Account Manager Phil O’Regan Subscriptions Dan Allen
www.bwmediagroupltd.co.uk
Designer Richard Day
contents
ISSUE 23 / Contents
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ISSUE 23 / Contents
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Giffard Maceration Process
Heads + Tails
The Italian Job
Our good friends from Giffard talk to us about their Liqueur and the maceration process…
Co-founders, Will Partridge & Christopher Dennis, chat to Ontrade Progress about their unique venue.
We caught up with Lanchester Wines Ian Richardson, about Italian Wines made ‘Down Under’.
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Passion in Fashion
Looking after your Cask drinkers
The Big Dipper
Not just the iconic ale of the capital... John Porter talks about Fuller’s London Pride beer.
Cask Marque give us their top tips on how to retain and recruit cask drinkers in 2019.
Rory reviews The Big Dipper, a recent collaboration between Magic Rock Brewing & Cloudwater Brew co.
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Oriental Foodservice
Snack the Right Way...
In with the New...
Ontrade Progress interviews the Director of Lee Kum Kee to find out about their 2019 Foodservice Report.
Ontrade Progress gives you the tips on getting the right selection of bar snacks for your venue.
Skyline Design releases their new catalogue for 2019, so Ontrade Progress takes a look at what’s new.
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Love Well workshop
Effective Email Marketing
Editor’s Picks
Ontrade Progress attended the Love Well workshop hosted by Love Drinks in association with Healthy Hospo.
Fat Media lets us know about the do’s and dont’s of an effective email marketing campaign.
See what our editor’s liking this month, including the new Mr Scratchings branding and packaging.
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ISSUE 23 / Giffard Maceration Process
COVER STORY
Giffard Maceration Process Ontrade Progress catches up with our good friends, Giffard, to talk all things Liqueur and the maceration process… Founded in 1885 in Angers, Giffard is an independent, family-owned company specializing in liqueurs and syrups. Backed by strong values, it has built its success on quality products, including their signature Menthe-Pastille, a real emblem of the brand. Born in a small local laboratory, the brand is now recognized throughout the world!
The content has to be a minimum of: • 100g sugar/liter for a liqueur • 250g sugar/liter for a ‘crème de fruits’ • ABV : 15% alc./vol
Maceration is the process of creating a liqueur, and liqueurs produced in France and Europe must be a blend of extracted fruits, plants, seeds & spices, then alcohol and sugar.
For more information visit:
www.giffard.com 6
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ISSUE 23 / Giffard Maceration Process
Here are the stages of the Liqueurs process: Stage 01
Stage 03
Every Monday we receive our frozen fruits supply according to the fabrication schedule. We use frozen fruits to guarantee quality fruits all year long. As fruits are harvested at the best time, at the peak of their ripeness, freezing enables us to keep the fruit at the exact same stage as when harvested.
When maceration is over we have to collect the infusion. First juice is called ‘dripping juice’ as it runs off the tap into a tank, this creates the first infusion. Then, we open the maceration tank and put the fruits into a press (hydraulic or pneumatic) and we obtain the second infusion called the press juice. The two juices are mixed together and we obtain the final infusion, the base of the liqueur.
Stage 02 Fruits are placed in tanks with alcohol – some fruits, with thick skins, are crushed before such as cherries, blackcurrants. The alcohol is made from French sugar beet, received at 96° and then mixed with water to lower the temperature as otherwise it will “burn” the fruits. Maceration time ranges from 24 hours (dried flowers) to three months (cherry, apricot) depending on the fruits.
Stage 04 The infusion is filtered and tasted before being stored in refrigerated tanks (around 9°). Stage 05 Assembly: Ingredients are mixed in assembly tanks – in order: Alcohol + water + aromatic part (infusion, distillate, aromas…) + water again if needed + sugar syrup = brewing. Stage 06 Filtration and/or decantation of the final product before bottling.
Fruits selection: • We carefully choose the right variety and origin of fruits, seeds or plants to elaborate our liqueurs. Our aim is to capture the essence of nature by finding the right balance between sweetness, stability and aroma. • To achieve that goal, we can mix two varieties of the same fruit or put into maceration a whole fruit ( the peel, the stone …). Thus we are able to express a wide range of flavours , notes and characters into our liqueurs.
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ISSUE 23 / In The Mix
COCKTAIL
Rhubarb Collins This month’s edition of ‘In The Mix’ is brought to you by Giffard featuring their Rhubarbe liqueur. For more information about Giffard’s full range of Liqueurs and Syrups visit:
www.giffard.com
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ISSUE 23 / In The Mix
Ingredients 30 ml Giffard Rhubarb Liqueur 30 ml Gin 10 ml Giffard Gum Syrup 20 ml Fresh lemon juice 40 ml Sparkling water
Method Shake first four ingredients with ice and strain into ice-filled glass
Garnish Rhubarb ribbon
Special thanks to: The Sands Hotel, 16 Marine Drive, Margate, Kent CT9 1DH @baymargate @sandshotelmargate 9
ISSUE 23 / Heads + Tails INTERVIEW
HEADS TAILS
Co-Founders of Heads + Tails, Will Partridge & Christopher Dennis, chat to Ontrade Progress about their unique venue.
What inspired you to create a two-bar venue? It was always clear that to update the venue, we were going to have to start with a clean slate, which would mean lots of structural work. Previously the venue had more of a pub feel on the ground floor and a nightclub offering below. Even with the amount of work we proposed, this basic format remained and was highlighted throughout naturally. We wanted to strip the site back to its bare bones and then accentuate the natural elements left remaining. This provided the perfect opportunity to create two distinct bars with their own unique and opposing feel & offering.
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How did you decide the mood/atmosphere of both Heads and Tails? We really decided upon this based on the structure of the venue itself. The ground floor with its high ceilings, large open shopfront and garden access at the rear felt light, open and airy. The basement, however, had a different feel due to the lack of natural light and lower ceiling height. Rather than trying to push a square peg into a round hole, we decided to make the most of what these spaces each had to offer. This meant accentuating the space and light of the ground floor with a light colour palette and materials such as white terrazzo and brass. In contrast, Tails provides a darker, moodier and more intimate setting. A darker, richer colour palette enhances the use of earthier materials – the brass and terrazzo are substituted out in favour of copper and wood down here.
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ISSUE 23 / Heads + Tails
How did you develop your cocktail offering to reflect this? The cocktail menu focuses on drinks that are styled to fit each floor. There’s a lighter presence with generally clear spirits, spritzers and low ABV drinks upstairs in Heads. In Tails, however, we concentrate more on brown & stirred heady drinks accompanied by a creative Boiler Maker menu. Beyond the foundation of the list, probably the most important element was to make it exciting, yet approachable. We’ve tried to keep everything accessible with a little flair here and there.
‘Every unique idea we had for Heads, had to have a mirrored counterpart in Tails.’
What has been the most challenging aspect to building a two-pronged venue? Maintaining consistency in the concept and offering was probably the greatest challenge. Every unique idea we had for Heads, for example, had to have a mirrored counterpart in Tails. Likewise, if we came up with a great idea for Tails, we’d try to produce an equivalent in Heads to balance it. Although challenging, it was also a lot of fun. It’s easy to spot the obvious interior design features of our duality concept, but there are plenty of other subtleties that not everyone sees… for example Heads cocktail menu features drinks named ‘Dove’ and ‘Lightening’, and you’ll find ‘Raven’ and ‘Thunder’ on the Tails list.
What suppliers have you used to create the venue (ie, bar, glassware, lighting, etc)? We’ve used: Northern Lights, Tala, Made, Riedel, Schott Zwiesel, Hillcross Furniture and InsideOut Contracts, amongst many, many others! 11
ISSUE 23 / Heads + Tails
What does your food offering entail? How did you develop this to stand alongside both Heads and Tails? From the start we wanted to be drinks focused entirely. Minimising our food offering allows us to concentrate on this from a storageto-service capacity. Hence we’re keeping things simple - revolving charcuterie, cheeses and nibbles in the main. We’re working with various suppliers right now to find the perfect fit, and we’re planning on some street-food pop-ups in the garden next year.
How does Heads + Tails stand out? I think we have an offering which includes something for everyone, perhaps even more than something - given you have the option of a different setting depending on your mood/situation. The late license is an obvious benefit; it’s difficult to find venues outside of specific cosmopolitan areas that have a drinks focus open as late as we are - venues outside of clubs/casinos at least. But, over all these elements I think we distinguish ourselves with the quality and ingenuity of our drinks menu and top-notch service from the fantastic bar team. We’re lucky to have a group of great people working hard to get us into that sweet spot between destination and neighbourhood venue.
What is your favourite cocktail and why? In Heads, the Dove. Floral, light and refreshing. In Tails, it’s the Twist of Fate. A simple old-fashioned twist with orange extract & cinnamon.
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Hot/Soft Drinks 01 Drury launches new hot drinks selection in a tray London based coffee roaster and tea blender, The Drury Tea & Coffee Company, has announced the launch of a new hot drinks selection that is perfect for hotel bedrooms, conference suites, lounge and bar service. The system uses Drury’s famous pyramid teabags, the Company’s all-in-one hot chocolate mix and a new ground coffee bag. All products are individually wrapped in Art Deco design packaging and are available with a neat wooden tray to keep things tidy.
02 UKHospitality demands industry input into deposit return schemes Following the Government’s consultation on a proposed deposit return scheme (DRS) UKHospitality has said that affected sectors must play a central role in the development and operation of such schemes. A DRS will lead to a major upheaval in the way that drinks packaging is purchased and recycled. UKH today cited its sector’s strong record on drinks packaging recycling, further pointing out that as the vast majority of products are consumed on site, any measures implemented should aim to have minimal impact on the sector.
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ISSUE 23 / Melitta COFFEE
Melitta welcomes industry heavyweight Melitta Professional Coffee Solutions has announced the appointment of Brad JournetRobins to the role of Head of Business Development, recruited to advance market share for sales of the company’s class-leading machines throughout 2019 and beyond.
Melitta Professional Coffee Solutions Managing Director, UK and Ireland, Jo Clarke, thinks there is no one better suited to this position, saying: “The wealth of experience that Brad brings to the role made his appointment a real no-brainer for us. His passion for this industry really shines through and he has already begun to use his extensive contacts book to accelerate our sales plan. We’re absolutely delighted to welcome him to the team.”
Brad joins Melitta following a 30-year career with some of the industry’s most respected suppliers including UCC Coffee and Selecta UK & Ireland. His appointment comes as Melitta’s machine division prepares itself for an exciting year, celebrating 111 years in business, as it showcases an unrivalled equipment range and dedicated aftersales service to potential new business.
Speaking of his appointment, Brad adds: “Melitta is a company that I have always had the highest respect for, so it’s fantastic that I am able to finally work with them in this celebratory year! Their unswerving dedication to service and aftersales support, allied to a range of highly robust, premium machines, really chimed with my own ethos – that great coffee served from machines built to last should be a simple process.”
To find out more about Melitta’s range of machines and dedicated service plans, contact professional@melitta.co.uk telephone: 01628 829888 or visit: www.melitta-professional.co.uk
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32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience
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Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee
Spirits News HEADLINE
Love Drinks Secures Brighton Gin UK Distribution Love Drinks has further strengthened its burgeoning portfolio of unique craft drink brands after securing the UK distribution rights for the award-winning Brighton Gin. The brainchild of Kathy Caton, Brighton Gin was launched in 2014, powered by a love of gin and grounded in the spirit that defines Brighton: independent, funloving, open-minded, adventurous and ethically conscious. Small batch, super-premium and multi award-winning, Brighton Gin is ‘distilled beside the seaside’ and is genuinely hand made from the purest grain spirit, juniper, fresh orange and lime peel plus locallygrown coriander seed. Each bottle is filled, labelled and wax sealed by hand, the distinctive blue/green colour being that of Brighton’s famous seafront railings. Brighton Gin will be showcased by Love Drinks at Gin Live at the end of March and is available in a 700ml bottle. With sustainability a key pillar of the brand, the company uses pedal-power to keep their carbon footprint down by delivering locally in Brighton and Hove on their specially adapted gin bikes; all the mash from the distillation process is composted; the bottles are made in England from 40% recycled glass; and a special water cooling system is used in production, which means water is recycled.
The company uses fairly traded products, sourcing locally where possible and the finest organic ingredients. Brighton Gin is gluten-free and is certified vegan by the Vegan Society (also including the wax and the gum used for sealing and labelling).
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ISSUE 23 / From Grape to Glass
WINE
The Italian Job
Fiano, Nero d’Avola, Vermentino – instantly Italian wines, right? Well, yes but they don’t necessarily have to be made in Italy…. We caught up with Lanchester Wines’ Ian Richardson to ask him about 2019’s hottest wine trend – Italian wines made ‘down under’:
Australian winemakers have been experimenting with Italian grape varieties over the last several years and 2019 will see this trend increase further with classic Italian varietals such as Montepulciano, Sangiovese, Fiano, Vermentino and so on, really coming to the fore. Some of these experiments started with climate change in mind, but several winemakers have also long held the view that certain Australian climates were already a good natural fit for the sun-loving varieties of southern Italy, in particular. When you think about it, this rise of the Aussie Italians makes sense; the Mediterranean climate of much of south-east Australia is ideally suited for Italian grape varieties coupled with Australia’s diverse culture Australia has a large number of citizens who claim Italian heritage, over a million people at last count in 2018. 18
All this interest in Italian wines is not just about increasing diversity of available varieties, it’s about introducing broader flavours, styles, structure. The vast majority of Italian grapes maintain good levels of natural acidity in warm (and getting warmer) Australian winegrowing regions, unlike most (although not all) of the more widely planted French-origin grape varieties - Shiraz (Syrah), Chardonnay, Cabernet Sauvignon, etc. And, natural acid is not just important for the taste of wine – it also assists in the finished wine’s stability. Grapes grown for natural acid balance make for less intervention and additions at the hand of the winemaker. However, these wines aren’t strictly the Italian classics we’re used to. While the Australian climate may be similar, the terroir creates a different depth of character, profile and aroma. Rather, these Australian Italian wines are an ‘interpretation’; these winemakers are creating a new style of wine whilst maintaining the characteristics of the grape.
There has been with a shift towards more savoury flavoured wines, partly in rebellion to the fruit bombs of the past, partly due to food culture which has seen a rise in attention to good food. Wines that are more on the savoury side with more acidity and structure, like those produced from these Italian grape varieties, are generally more food-friendly. And, of course Australian wine regulations are not as strict as those of Europe, for example; so there is no restriction on which varieties may be planted or indeed where they may be planted. Indeed, Australia’s wine industry has a history of experimentation, not afraid to dig up swathes of vineyards to respond to changes in taste or in climate.
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ISSUE 23 / From Grape to Glass
So, where to start with these nuovi classici? My personal favourite is the new Bella Luna Nero d’Avola from McPherson Wines in Victoria. The nose is floral with a touch of spice, yet earthy with lots of character. This wine delivers on fruit and style, and is a great all-rounder.
McPherson winemaker) about the joys of the Italian varietals. After working with Jo for some time and sampling many bottles, Edo convinced Jo that it would be worth planting just one vineyard of Fiano and Nero d’Avola and, finally, she agreed.
I asked Lou Scanlan of McPherson Wines where the inspiration for the Bella Luna range, which also includes a Fiano, came from: “The Bella Luna story came from the vineyards in the first years of the new century, when a lovely picker named Edo (Eduardo) from Rome came to work with us and would testify to Jo (Jo Nash,
There was just one hitch…. Edo insisted the vines needed to be planted on the night of the full moon. He told her planting in this way has been practiced since ancient times and it would make all the difference to the resulting grapes if the vines were planted under the “Bella Luna”. Now, Jo is a practical person however,
Edo is even more persuasive than Jo is practical, so somehow Jo found herself overseeing a full moon planting of the vines that would grow the grapes for our Bella Luna wines. We will never know if the beautiful moon on the night of the planting made a difference to the wine but we like to think it did, and we do feel there’s magic in that bottle.
For more details on Lanchester Wines’ range, including Bella Luna and the wider ‘Italians from Australia’, please visit: www.lanchesterwines.co.uk
Bella Luna Central Victoria, Australia Our beautiful Bella Luna range is best enjoyed on a moonlit terrace overlooking the Riviera with a group of stylish friends. Inspired by the Italian classic wines; created by modern Australian winemakers. Wines made to be enjoyed.
Fiano | Nero d’Avola Available in the UK through Lanchester Wines www.lanchesterwines.co.uk | 01207 52 1234
ISSUE 23 / Expert’s Opinion
Bring Optics Back We catch up with Nick DeBorde, Sales Director of Beaumont TM Ltd, to discuss why it’s important to bring optics back and how your venue could unknowingly be making these costly mistakes. Optics have long been standing as the easiest and most accurate way of pouring spirits and Beaumont is one of the largest optics manufacturers. However, over the last five years or so, optics have become not as ‘trendy’ as they used to be, or at least not as trendy as jiggers, thimbles and free-pouring. You’ll see in many older TV programmes, like Only Fools & Horses, that there will always be optics behind the bar, yet in recent years, these have become few and far between.
“So why has thimbles and jiggers taken popularity over optics?”
This trend is something you often see in large brewery chains, but no one seems to take much note. So why has thimbles and jiggers taken popularity over optics? Now, I’m a big cocktail fan and love watching a master mixologist making a lovely looking concoction. However, if I’m buying a simple vodka & lemonade or rum & coke, then I like to know that I’m getting the exact amount that I’m paying for, as I’m sure everyone does. Unfortunately, with the lack of optics, human error is too common and you either end up with an underpoured drink which is against the law (Weights & Measures Act 1985) or overpoured, which leads to a lot of drink wastage, ultimately resulting in loss of profit, not to mention the mess and hygiene issues when it leaks onto the bar and the barman’s hands. Now I’m sure that there aren’t any venues making these mistakes in a malicious way, but with a little bit of education, you can make sure your staff are pouring correctly, the customer’s receiving the right drink and the business isn’t wasting any product.
Beaumont Optics are available at www.beaumonttm.co.uk
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Beers & Ales HEADLINE
Hogs Back Brewery launches new keg range Family of four keg beers unveiled at Craft Beer Rising. Hogs Back Brewery is unveiling a new keg beer range at Craft Beer Rising as it steps up its product innovation programme. The range comprises rebranded Hogstar lager and three new beers: Unfiltered TEA, Hog IPA and low ABV blonde beer Little Swine. The new range is Hogs Back’s biggest NPD launch since it introduced Hogstar in 2013 and reflects the brewer’s forwardlooking approach to its portfolio, evolving it to meet the demands of younger drinkers, who generally favour keg beers, while also satisfying the many loyal drinkers of its cask beers, particularly TEA (Traditional English Ale). TEA has enjoyed impressive growth over the last year despite the decline in the cask market, and remains Hogs Back’s flagship beer. The design for all four beers is clean, modern and eye-catching. While each beer has its own distinctive look, they are clearly part of the Hogs Back family, which will encourage consumers to try beers across the range.
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ISSUE 23 / Expert’s Opinion
British Beer and Pub Association Brigid Simmonds, Chief Executive of the British Beer and Pub Association for Ontrade Progress. Recently, I was lucky enough to visit The Cardigan Arms in Leeds with Rachel Reeves MP. This fantastic community pub reminded me of the importance of the pub in our social fabric. The pub was that classic mix of regulars at the bar catching up on the week’s events and visitors soaking up a traditional pub atmosphere and sampling Great Britain’s greatest drink – fresh beer straight from the pump, brewed by Kirkstall brewery.
The industry needs to do more to promote the merits of working in a pub, as there is much more to working in a pub than simply pulling pints. That is why the BBPA are fully supporting this year’s Hospitality Works campaign which will be promoting hospitality as a sector where jobseekers can find a successful career. The BBPA are also working closely with the Government to finalise a Tourism Sector Deal which at its heart will be skills and will go even further in promoting the pub as a fantastic place to work.
The pub is the cornerstone of the community, where new people meet, where families congregate and where regulars become friends. But we often miss out a key aspect of how pubs have become the cornerstones of our communities – the staff behind the bar. Bar staff and landlords define a pub, they create the atmosphere that cannot be replicated in any other hospitality business around the world. It is however, very difficult for pubs to recruit and retain staff when we have almost full employment and fewer coming from abroad with all the uncertainties of the UK leaving the EU.
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ISSUE 23 / Expert’s Opinion
Brexit
Could be a game-changer for pubs Ontrade Progress sits down with Jackie Parker, CAMRA’s National Chairman, about the impact Brexit will have on the hospitality industry. With the date of Britain’s departure from the European Union upon us this month, it’s time to turn our eye to the impact it will have on the Great British Pub. For the first time in decades, the UK Government will have the flexibility to reduce tax paid on beer served specifically in pubs. This move, which is currently prevented under EU law, is one of three key measures CAMRA believes the Government needs to urgently take to halt the tide of pub closures. In reducing draught beer prices, the Government could level the playing field between the price of beer sold in social, community settings and cheap supermarket alcohol consumed at home. This would reinvigorate the UK’s traditional pub going culture without affecting public services.
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From our perspective, this opportunity hasn’t come soon enough. Our latest pub closure figures show that 14 pubs are still closing their doors every week across the UK. While this has dropped slightly from 18 per week last year - thanks, in part, to CAMRA’s success in achieving new planning protection for pubs in England - it is still far too high. Without swift positive action to correct the business disadvantages faced by our pubs, it is unlikely that many closed pubs will ever reopen. We call on the Government to use Brexit to turn the pub closure story around once and for all. Of course, a preferential rate of beer tax for pubs isn’t the only reform we’d like to see - it is just one strand of our three-point plan to save the Great British Pub from extinction. With more than a third of the cost of a pint now made up of various taxes, CAMRA is also calling for a full review of the business rates system to fix the unfair amount pubs pay.
We also want to see a full review of the ineffective Pubs Code to ensure that pub tenants get a fair deal from their big-business property owners. A review would allow us to fix inefficiencies and actually deliver meaningful changes for pub tenants, resulting in profitable pubs, greater investment and more open pubs. In addition, it would help tenants secure a Market Rent Only deal to buy their beer on the open market, offering more consumer choice in pubs and at a fair price, and paying a fair rent for their building. The Government has already promised to undertake reviews into Business Rates and the Pubs Code, but has yet to carry them out. Now, at a time of political uncertainty, we need to see decisive action. CAMRA is calling on the Government to fulfil the promises it made to the trade, and utilise the opportunities presented by Brexit for the pub industry’s best interest as we move forward into the unknown. www.camra.org.uk
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ISSUE 23 / Expert’s Opinion
Draught Beer Quality
More important than ever Bob Pease, CEO/President
of the Brewers Association, the not-for-profit trade
association representing small and independent American craft brewers, looks at the importance of quality on draught beer systems.
There is much to celebrate in American craft beer – more than 7,100 small and independent breweries with thousands more in planning, an impressive uptake of the Independent Craft Brewer Seal (over 4,100 breweries to date), an economic impact of more than $76 billion, the on-going innovation of the industry and much more. As the number of breweries and new products increases, so too does the complexity of the draught beer landscape. Draught beer has always been an important part of brewery sales and many small and independent American craft brewers establish their brands on draught before packaging in bottles or cans. Today’s beer consumers are more knowledgeable and discerning than ever before, and just one bad experience can put off a potential craft drinker for life. As a result, there is a greater focus on draught beer quality and the need for a wellexecuted draught beer programme is at an all-time high.
In 2017, draught beer sales were estimated to be between 1.5-11per cent of the total U.S. beer market, the highest market share for draught beer since 1994. Nielsen CGA estimated that almost 40 percent of draught beer sales last year were from small and independent brewers, demonstrating the importance of this format.
and brewers worldwide. The fourth edition will be published in spring 2019 by Brewers Publications and will include up-to-date recommendations and expanded graphics. This will be available to download at draughtquality.org
When handled properly draught beer delivers what many consider to be the freshest, most flavourful beer available. Many entities are involved in the installation and maintenance of draught systems making commonly agreed upon guidelines necessary to ensure beer is presented in optimal condition.
Beer systems require precise design, explicit operating conditions, and rigorous, regular maintenance to ensure the proper dispense of highquality beer. A system’s age, condition of draught lines, past maintenance practices and styles of beer served can all impact on a draught system’s health. Little scientific research has been done in the field of draught quality, perhaps not surprisingly due to the many variables, but the Brewers Association and the DBQ Subcommittee have been involved in research to learn more about the formation of biofilm in draught lines and best practices to remove it. A focus is on the development of a standard ‘dirty beer line’ that could be used to test variables such as the efficacy of various chemical concentrations, flow rates and cleaning methodologies – static versus recirculation for example. The full report will be published later this year.
Here at the Brewers Association we have a Draught Beer Quality Subcommittee who’s overriding mission is to improve the quality of draught beer dispensed to beer drinkers. Since 2007, its focus has been to develop a clear set of wellresearched best practices for draught beer via the Draught Beer Quality Manual (DBQM), available to download free of charge at www. draughtquality.org. Often called the bible of draught beer, the DBQM is considered the draught beer industry’s standard by manufacturers, installers, line cleaners, distributors, retailers
www.brewersassociation.org 25
ISSUE 23 / Expert’s Opinion
Passion in fashion Beer can stir strong emotions, says beer writer and sommelier John Porter.
I’m all for passion when it comes to beer – in fact, I think it’s essential to be passionate about a topic if you want to enthuse others about it, something I aim to do whenever I talk about beer. My only concern is that passion sometime spills over into confrontation and even abuse. Plenty has already been said about the surprise decision by veteran London brewer Fuller’s to sell its brands and brewing operation to global brewer Asahi, so in adding my half-pint’s worth, I’ll say up front that I have friends in both the pub and beer side of the business, and I wish them all well. The Griffin Brewery in Chiswick has been a beacon of beer innovation and quality for decades, with beers such as Fuller’s ESB often cited by craft beer pioneers in the US and elsewhere as a source of inspiration. On that basis the change in ownership is clearly a concern, but I’m also happy to give Asahi the benefit of the doubt. It has been gradually assembling a portfolio of global beer brands – including Peroni and Pilsner Urquell – into which London Pride slots quite neatly. 26
With a commitment in place from Asahi to continue to supply Fuller’s pubs, it may well be that we don’t notice much change here in the UK, and it’s the bars and retailers that Asahi supplies around the world that will enjoy the benefits of improved access to some great British beers. However, when people took to social media and other forums to express their views, some were fairly unpleasant to both the sellers and the new owners of new business, and dismissive of the quality of the beer. This isn’t isolated; I’ve heard a number of pub and bar operators complain about the language used in social media posts and elsewhere by some beer ‘enthusiasts’ when they take exception to a brand, usually on the basis of its ownership by a larger brewer. If beer quality is poor or the beer being served has a fault, then it’s quite right to call out the brewer or bar. Taking exception to the beer being served on the basis of its ownership is also a perfectly legitimate position, but I’d argue that subjecting a business owner to abuse for doing so is crossing a line.
www.ontradeprogress.com
ISSUE 23 / Expert’s Opinion
Fuller’s London Pride
Not just the iconic ale of the capital...
It may sound trite, but most beers deserves a bit of love. Focus on the beers you enjoy, and if there are brands and brewers you’re not a fan of, fair enough – but try to respect other drinkers’ right to have a different opinion. On which, Beer Day Britain 2019 will be upon us before we know it. This year’s celebration of our national drink takes place on is on June 15, marking the fifth year of the event – and all credit to my beery comrade Jane Peyton, who pioneered the event. Pubs can take part by inviting customers to join in the national “cheers to beer” at 7pm on the day, and using the hashtag #CheersToBeer to promote it. A beer festival or beer and food matching event is also a great way to celebrate – and if you need a beer enthusiast to help with this, let me know. I reckon there are more deals and mergers to come in our very busy beer market. When it happens, let’s enjoy a passionate - and positive – debate over a pint.
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ISSUE 23 / Expert’s Tips
TOP TIPS
Looking after your Cask drinkers Food
Social and Digital Presence
Cask drinkers are more likely than anyone else to visit the pub. After all, cask conditioned ale is the one category of drink that cannot be purchased in a supermarket or corner shop. Sure, there are bottles and cans of ale, but nothing replicates the taste of ‘real’ ale – fresh, served cellar cool and drawn through a handpull.
Food plays a key role in attracting the cask drinker. Curry nights, pie and pint deals, bundle deals; all can help encourage return visits. Keep a permanent, well recognised ale in your range and match it with a signature dish, such as Steak and Ale pie, or beer battered fish and chips.
Cask drinkers are also highly engaged with social media so keeping your Twitter feed, Instagram page and Facebook account updated with ‘News of the Brews’ is essential. Apps, such as Caskfinder and Untappd, can also help drive cask drinkers into your pub.
But interestingly, cask ale drinkers bring other customers into the pub – not just for general visits, but for a wide range of occasions and events. 79% of cask drinkers have recently been for a meal or drinks with family, friends or colleagues. This compares with 57% of the general adult population. In other words, looking after your cask ale drinkers can improve your overall profitability. Here are Cask Marque’s tips to retain and recruit cask drinkers.
Activities & Events
Presentation
Cask drinkers are highly motivated by organised events such as pub quizzes, live music, TV big games, beer festivals, and traditional pub games such as darts and pool matches. Pubs that don’t run events appealing to cask drinkers stand to lose their custom to other venues that do.
Think about the way you are presenting cask to the customer: smaller serve sizes for novice drinkers (for example 1/3 pint glasses), attractive glassware, and eye catching merchandising will all position cask as a viable alternative to pricier ‘craft’ brands.
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www.ontradeprogress.com
ISSUE 23 / Expert’s Tips
Involvement
Quality
Keep cask drinkers involved and engaged by informing them what beers are on order and what beers are settling the cellar. Make sure staff have tasting notes on the back of pump clips so they can recommend guest ales with confidence and open up a conversation with the cask drinkers. Encourage them to offer Try Before You Buy samples for any guest ales which are unfamiliar to regular customers. Ask customers which guest ales they would like to see on the bar.
Cask ale drinkers are among the most discerning. Meeting their high expectations is crucial to securing and keeping their custom (35% of cask drinkers would leave the pub and go elsewhere if they were served a poor quality drink). Activities and food offers will be effective only alongside the right range of beers served in consistently great condition. If you don’t like, or drink cask yourself, hire someone who loves cask and put them in charge of the cask offering – cellar management, staff training, range planning and customer engagement.
Awards and Accolades Make your drinkers proud of your pub. Apply for Cask Marque accreditation, ensure your pub is on the local CAMRA ‘Pub of the Season’ shortlist, and enter local and national competitions, such as The Great British Pub Awards.
Cask ale drinkers spend an average £1,030 annually in the pub on drinks and food (30% more than the average pub-goer spend). This should be argument enough to persuade publicans to look after their cask ale drinkers.
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ISSUE 23 / Expert’s Insight
History of Glassware
Allan Stevenson, Draught Quality Training Manager and International Draught Manager at Heineken, chats with Ontrade Progress about the history of glassware. Glassware types Until the end of the Victorian era, pub goers mostly drank out of pewter tankards. Two things happened - Dingy pubs became better lit and modern filtration methods started to produce clearer beer. The first massed produced beer glass arrived in the beer industry in the 1920’s - a ten-sided glass for the “Beer is Best” campaign. In 1938 the dimpled beer mug appeared which reflected and refracted light better with bitters. In the 1948 the major problem of “straight” glasses – their tendency to chip or nick where the rims rubbed together during washing and storage – was solved by the invention of the “Nonik” (no nick). In the 1970’s a variation of the Nonic, the Tulip, became the favoured glass style for stouts and northern ales delivering “A Yorkshire style big head”. In the last fifteen years things started to change with different brand owners introducing their own branded glassware. Manufacturing processes also changed with more intricate designs with different levels of nucleation to appeal to the consumer. 30
For many decades in the UK glassware was generic and dominated by a few different types, like the following:
Nonik
Tulip
Conical
Dimpled Jug
Consumers are now seeing branded glasses as the norm, and this heavily reflects on the quality of the venue and the product being served. Design & presentation is the first thing a consumer will take note of, even before the first sip, and will change how they perceive the quality of the drink. Also, with an abundant of drink choices out there, branded glassware creates brand differentiation and a unique selling point. Manufacturing processes also changed with more intricate designs with different levels of nucleation to appeal to the consumer. You’ll find glasses like The Tall Pilsner style Lager glass, The Chalice and The Dedicated Cider glass have become more and more popular in recent years.
www.ontradeprogress.com
ISSUE 23 / Enthusiast’s Review REVIEW
The Big Dipper In this month’s edition, Rory our in-house beer enthusiast, reviews The Big Dipper, a recent collaboration between Magic Rock Brewing & Cloudwater Brew Co.
When two awesome breweries come together, you have to take note. The name isn’t lost on me, seeing that it’s literally a very large Double IPA. I’ve read a lot of positives about this, and as expected, it’s another great beer that lives up to the hype. So, onto the beer. It pours a beautiful gold with some slight haziness, and as I was pouring it, the mango hits your nose, shortly followed by the grapefruit and piney resinous hops. This DIPA has some serious depth; mango, peach, tropical fruits, melon and pine make up this beer. There’s a peppery spice on the back end too, it has a semi dry piney hop finish. The body is medium. The ABV is fairly well hidden in this gem, but the slight burn on the finish reminds you of the 8.3% ABV. Solid work from Magic Rock Brewing & Cloudwater Brew Co. as you’d expect. Cracking brew bought from Honest Brew webshop.
My opinion - 8 / 10
Big Dipper (2019) (Limited stock) Double India Pale Ale 8.3% ABV Check out the brewers full range at:
www.magicrockbrewing.com
and
www.cloudwaterbrew.co 31
ISSUE 23 / Expert’s Opinion
Age Gamble
Data published towards the end of last year by the Gambling Commission did not make fantastic reading for the pub sector.
Test purchasing on Category C machines showed there was unfortunately a high level of underage play on machines in pubs and still much work to be done to ensure that underage customers are protected, and underage play stamped out in our venues. Quite obviously, underage play on pub machine is not acceptable and we need, collectively, to work hard to ensure it does not happen. UKH, our members, and the wider sector recognise this, and we take our responsibility to protect customers, particularly those at risk from harm, very seriously. The pub environment presents unique issues for businesses trying to tackle this issue and managing machine access is not as straightforward as it is in, for instance, a bookmakers. Children are not permitted in a bookmaker, but they are allowed in a pub and very often families will come for a meal and drink along with their kids. That family-friendly atmosphere is one of the things that makes our sector so inviting, but self-evidently it will also cause the odd headache for businesses. Busy pubs are often noisy, filled with people toing and froing and it can be difficult to keep an eye on every customer. 32
That does not in itself excuse pubs from their responsibilities. If you’re going to play the game, you’ve got to learn to play it right, and that goes for businesses as well as customers. There is certainly room to improve and if a pub has an amusement machine on-site, ensuring safe and legal play should be very near the top of that pub’s list of priorities. Following the test purchase reports, UKHospitality wrote to the Gambling Commission to acknowledge the issue and offer our help to combat it. In December, we met with them to highlight the ongoing work the sector carries out and to gain more of an insight into the Commission’s concerns. Working closely with our members, we have developed a code of practice to help businesses manage their machines more effectively, ensure relevant signage and guidance is visible and, ultimately, reduce the likelihood of children accessing amusement machines. Staff training will be enhanced for all types of pub operation, and we and stakeholders will promote best practice and highlight examples of where businesses are getting it right.
Compared to our main business of great food and drink, amusement machines represent a relatively small income stream for most pubs, but it is a vital revenue stream for many venues and one we do not wish to see dry up. With the current political turmoil overshadowing everything else, it can be easy to gloss over other less glamorous, but no less important issues. In many respects, Brexit means that it cannot be business as usual for venues, but the reality is that the usual businesses still needs to be addressed, and responsible gaming is no exception
For more information about being gamble aware, visit: www.ukhospitality.org.uk
www.ontradeprogress.com
Food News HEADLINE
Healthy Talk Latest insight reveals conversations on healthy eating are rising year on year, but it’s not all positive. The latest immediate future report, using data analysed from Brandwatch, looks at the rising ‘healthy eating’ and ‘healthy food’ conversations on social media in the UK. Whilst most posts are positive, there is a significant number of passionately angry and disgruntled ones. The backlash spikes around those organisations pushing the healthy eating agenda such as brands, government and celebrity chefs. For brands venturing into this topic, it is essential to consider planning in advance and staying away from political and divisive subjects.
Squeeze the profit out of juice with metcalfe
Commercial Kitchen show launches 30 under 30 initiative
Expect some juicy profits with the Ceado CP150 Cold Press Juicer from Metcalfe Catering Equipment. With freshly squeezed juice having the potential to generate far more profit than bottled, caterers can expect to recoup their outlay in no time.
Industry’s leading show to recognise rising stars of the sector.
The Ceado CP150 is a compact, countertop model that combines an innovative anti-blocking mesh filter with a powerful, heavy duty motor that will keep the machine working non-stop. The design of the special mesh, together with the angle of the machine’s spin flaps, ensure a high yield of consistent, rich juice.
Commercial Kitchen – the UK’s leading kitchen equipment, services and design show, has announced the launch of ‘30 under 30’ – an exciting new initiative to recognise and celebrate the rising stars and future leaders of the sector that are already authorising and influencing major kitchen decisions.
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ISSUE 23 / 2019 Foodservice Report INTERVIEW
Oriental Foodservice Ontrade Progress attended the release of Lee Kum Kee’s 2019 Foodservice Report and caught up with Maria Chong, Managing Director of Lee Kum Kee, to discuss what this report will mean for the future of oriental food.
What is the Lee Kum Kee 2019 Foodservice Report about and what is the purpose of the report? This new comprehensive report looks at Oriental cuisine in the foodservice market, drawing on a wide range of insight, data and industry intelligence. The report shows the overarching trends in foodservice and what consumers are looking for when eating out of home. As a leading Chinese sauce company and given the current pressures facing foodservice in the UK, we felt it was timely to offer a report that demonstrates the opportunities as well as challenges for the sector’s operatives.
What is the current status of Oriental Cuisine in the UK foodservice market?
Have you identified any trends in the out-of-home food sector?
Oriental food offers many opportunities for operators, especially in terms of helping them to cater for those looking for healthy or special dietary options, like those on glutenfree diets or who are vegans.
There are some notable trends identified in the out-of-home sector; consumers are willing to try new and exciting ingredients, and operators should embrace influences from across the world; sustainability and transparency are vital; provenance is key, and operators should be working alongside suppliers to champion this, safety allergens and maximising social media as a tool for driving footfall and awareness.
Chinese is the third most popular cuisine when eating out after British and Italian with 69% of people eating it. Oriental cuisine has become more diverse in the UK, but although many people are looking to try Japanese, Vietnamese and Korean, Chinese remains hugely popular. Consumers are looking for classics served well but also the opportunity to try something new and exciting, but they need support through suitable menu descriptions and education. Oriental cuisine remains hugely popular in the UK foodservice market, but it’s not without its challenges. Our report outlines the effect of economic, political and trend-based issues including a shortage of skilled Oriental chefs, evolving digital presence from the likes of Deliveroo, sustainability, business rates, Brexit, changing diets and the perception of Oriental food.
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But the key trend for the report and a primary driving force behind consumer dining habits is health and wellbeing. This trend isn’t just about special diets such as vegetarian, vegan or pescatarian but the report comments on the general shift in diners looking for fresh and unprocessed dishes - 38% of British consumers are looking for these when dining out. Operators should be showing consumers just how healthy and nutritious Chinese food can be.
www.ontradeprogress.com
ISSUE 23 / 2019 Foodservice Report
What advice would you give to a business that already serves or is considering serving oriental cuisine? There are 3 main areas to look at; menu development, ingredients and marketing. Menu development: We’d advise operators to look at their offering – could you use ‘new’ and exciting ingredients? Are you catering for health and wellbeing led diets? Are you explaining your dishes effectively? Ingredients: Make sure you’re getting the best ingredients and addressing authenticity, corporate environmental responsibility, provenance and safety allergens. Marketing: Social media continues to help foodservice businesses to market cost-effectively, and operators should continue to maximise this as a tool. It’s worth looking at menu design too, making sure your descriptions excite and appeal but are sensitive enough not to scare or confused consumers. There’s a regional divide between consumers in London and GB, so it’s important operators pay attention to their specific audience.
How important do you feel authenticity is when serving oriental cuisine? Authenticity is important to us as a supplier and it’s something we’ve championed since inventing oyster sauce over 130 years ago. The report found that two in five consumers claim authenticity is extremely important when eating out. Operators must understand how they are being perceived and encompass relevant authenticity within their offer. Obviously, authenticity is different depending on the audience. A customer at a high-end Chinese restaurant will have different requirements than one eating at a pub - so relevant authenticity is key.
What do the results of the report mean for Lee Kum Kee and the future of the oriental foodservice market within the UK as a whole? The report shows that the foodservice industry is in challenging times, but by being agile and having a clear proposition operators can still thrive. The report shows there are many opportunities as people will always want to eat out and fresh, healthy and delicious food will continue to be in demand. We want this report to be an effective tool for operators moving forwards. It’s about unlocking the profit-making opportunity that a good Oriental food offer can present and driving business success, not just within traditional Oriental restaurants but across all foodservice sectors. We want to continue working in partnership with foodservice operators; we have a wealth of knowledge and expertise that can help and support operators.
Maria Chong, Managing Director of Lee Kum Kee
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ISSUE 23 / Snacks TOP TIPS
Snack the right way…
Ontrade Progress gives you the tips on getting the right selection of bar snacks for your venue.
Ready-to-eat bar snacks have long been a staple in most pubs & bars, with the obvious fan favourites of crisps and pork scratchings. However, the selection on offer can often be stale, excuse the pun. So how exactly can you choose the right range to be broad enough to cater for all your customers, but also unique enough to set you apart from the competition?
Ontrade Progress recommends: Popcorn Kitchen’s Sweet & Salt Popcorn. A simple flavour, but unique packaging and product type to attract customers.
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Ingredients
Flavour
Organic and/or natural ingredients have taken the population by storm and everyone is now trying to find ways to eat healthier. Use this to your advantage and choose products that use organic or natural ingredients, and even made in the UK if possible. These products do usually come at a premium price, but this means you can charge a premium price and as long as they are presented correctly, then consumers are encouraged to purchase these products.
Everyone has their favourite flavours, and along with that, everyone has a flavour they dislike. So, finding the common denominator is crucial to ensure your selection can be enjoyed by all.
Using organic or natural products can also help with brand identity and attracting new custom, as you will be associated with supporting a healthier lifestyle, which is especially popular for the current market.
Packaging
Find a flavour that isn’t too mundane that it doesn’t tickle people’s adventurous side, but also keep it safe by choosing flavours that aren’t too harsh or spicy.
Now I know this one might come as a surprise to a few, but the packaging of a product is the first thing to attract a consumer. It’s the forefront of any product and reflects massively on a consumer’s expectations of what’s inside. There have been countless times when I’ve stood at the bar for a drink and ended up with some crisps in a pretty packet, purely because they looked aesthetically pleasing.
www.ontradeprogress.com
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Design Ideas REVIEW
Redroaster Brighton
Aesthetically pleasing is what springs to mind when I think of Redroaster. Incredible interior design, and the best breakfast in Brighton. Redroaster reinvented their cafe at the bottom of St James Street with the help of World Interiors Designer of the Year, Hana Hakim. It’s now a modern, botanical, tranquil space with brunch and lunch available every day of the year from 7am. The modern interior matched next to the abundance of plant life really does make you feel like you’re on the most luxurious jungle safari. You’ll find gold accents throughout the venue, coupled with the neutral marble surfaces, creating a soft and serene environment., creating a soft and tranquil environment. This branding is carried through to the tableware, menus and even the packaging of their own coffee beans. Redroaster is a dream for anyone’s Instagram account (including mine). I’ll also urge anyone to check out their bathrooms, a design feast of geometric tiling, hanging plants and full-length mirrors. Commenting on the food side of things, the dishes are prepared by their Michelin starred chef. A wide range of meat and veggie options, all very pleasing on the eye and taste buds. But with any venue of this calibre, please do not expect a builder’s breakfast. This brunch spot is always worth a visit.
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www.ontradeprogress.com
Bespoke Snooker, Pool and dual-purpose dining tables, handmade in the UK. Now available on a Lease or Rental basis. For information, call Simon on 01264 731 210 or email sales@billiards.co.uk
www.billiards.co.uk
LUXURY OUTDOOR FURNITURE www.sky-linedesign.co.uk
|
info@sky-linedesign.co.uk
ISSUE 23 / Out in the Open
WHAT’S NEW
In with the new... ...following the recent release of Skyline Design’s new catalogue for 2019, Ontrade Progress takes an overview of the collections. Skyline Design was originally established as Kingsway Cane Furniture in 1978. With more than 41 years of experience in the designing & manufacturing of the highest quality of natural Rattan including all year-round weather wicker garden furniture from the brand that is Skyline Design. Luxury products is at the heart of Skyline Design, and their latest catalogue lives up to the expectations.
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This all-weather outdoor furniture includes corner sofas and footstools to make the most of the space available, chill out pieces such as hanging chairs and loungers for total relaxation, along with impressive outdoor hospitality tables and matching chairs for two to six (or more). They also produce shaded seating, parasols and rattan screens for semi-privacy.
www.ontradeprogress.com
ISSUE 23 / Out in the Open
We recommend The Horizon collection features a range outdoor furniture like loungers, dining tables, chairs and sofas. All with a consistent trend of vertical fabrics, pulled taut between the carbon matt aluminium structure of each piece. Giving a premium modern look, with high-quality manufacturing to match. The Ona collection is one that will tick all the modern design boxes. The structures of the furniture are made of a tightly weaved anthracite poly strap, arched over to support the back pieces of the furniture. The fabric used is Panorama Cloud, a soft grey, which compliments the dark weave. This is then sat on a natural teak base, the perfect minimal style furniture. When choosing, you can rely on their four decades of solid experience in manufacturing luxuriously comfortable garden seating of superior quality. There is a wide choice of colours, from timeless black or white to relaxing leafy shades of rich brown, relaxing grey or fashionable beige (and more) to match your outdoor space. Finishes and styles vary from classic to supermodern, to suit every preference. All their rattan outdoor furniture products are manufactured by skilled craftsmen who work to the highest standards using modern materials and the latest manufacturing technology. The results are strikingly elegant in appearance with an air of sumptuousness, sure to enhance the appearance of any outdoor seating area.
For more information visit:
www.sky-linedesign.co.uk
Finally, if used near a swimming pool, their durable outdoor furniture is salt and chlorine resistant and withstands an extremely wide range of temperatures.
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ISSUE 23 / Staff Wellness WORKSHOP
Love Well
Ontrade Progress recently had the pleasure of attending the first Love Well workshop; a programme designed to encourage and help hospitality employers to look after their staff’s wellbeing. Wellness in the hospitality industry is a subject commonly brushed under the carpet, however, working in the industry can be one of the most demanding jobs, both physically and mentally. With unsociable hours & often poor staff treatment, it’s no surprise many businesses have a quick staff turnover. Love Drinks have created the Love Well Initiative to help staff and business owners understand the importance of health & wellness at work and design a simple strategy for building a healthier, more profitable business. The programme is made up of workshops and other activities that bar staff, chefs etc. can get involved
in, such as fitness & meditation sessions. Love Drinks have brought Healthy Hospo in to assist with these workshops, and MiBODY to also run the fitness sessions. Working in hospitality is demanding for every member of your team. Your staff are your biggest asset and are key to the success or failure of your business. Big businesses have long known that the health and wellness of their staff is key to the success of their business, and gone are the days of working people until burnout and then just replacing them with a younger version. This is a step in the right direction for staff wellness within hospitality, and something that all employers should attend if they get the chance.
On-trade operators, managers or staff members looking for further information on the LOVE WELL initiative or support menu can contact livewell@lovedrinks.co.uk
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www.ontradeprogress.com
Your staff are your biggest asset and are key to the success or failure of your business‌ Like a sports team, your staff should be in peak condition to achieve peak performance and deliver maximum value.
Tech News HEADLINE
Hotels check-in late with technology Hoteliers are playing catch up with restaurants, pubs and bars when it comes to adopting technology to drive sales and build loyalty. According to the latest GO Technology report from Zonal and CGA, which tracks the technology habits of 5,000 UK adult consumers, order and pay apps are a huge untapped revenue opportunity for the hotel sector. Hotels need to move quickly as competition stiffens, not only from local bars and eateries, but from fast growing food delivery services, such as Deliveroo and Uber Eats. Despite it being the norm and preferred method to book a room using a hotel’s own website (67%), this is where the technology journey for guests seems to end. Three in five (60%) consumers have never used a technology solution to check in to a hotel, although there is demand for this service with nearly half of those surveyed (45%) wanting to see automated check-in in the future. During their stay, well over half of consumers say they have never used tech to order room service (70%), book activities or excursions (67%), reserve restaurant tables (64%) or pre-order food and drink (63%). These figures contrast sharply with the restaurant and pub sector, where smartphone pre-booking and order-and-pay are now firmly embedded.
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Zonal gets in the ring with Boxpark Street food, drinks and events specialist, Boxpark, has appointed Zonal as its technology partner. The first of its three sites to install Zonal’s award winning Aztec EPoS system is its latest venture at Wembley Park, spanning 50,000sq ft of modern street food and leisure space and attracting up to 10,000 people a day. Established Boxpark sites in Shoreditch and Croydon are to follow later in the year. With ambitious plans to open another 12 locations across the UK, Boxpark was looking for a technology provider that could flex and grow with the business, while providing a stable and secure solution that could cope with high levels of footfall. Boxpark’s operations manager, Ben McLaughlin, said: “The installation of 13 Aztec EPoS systems has gone without a hitch. We are already serving more people at a faster rate, as we only accept card and contactless payments, helping us to build sales and customer satisfaction levels without having to increase our 50 strong staff.” For Boxpark it was also important that Zonal could fulfil the Wembley contract within a short space of time while coordinating activity with onsite contractors and other third-party network and broadband providers. Zonal’s sales director, Tim Chapman, added: “It has been exciting for the Zonal project team to work with such an innovative pop-up concept and hugely rewarding to see it come together on time and within budget.”
ISSUE 23 / Email Marketing Tips
Effective Email Marketing Email marketing is widely praised as giving the highest return on investment of all the marketing channels. Here are some do’s and dont’s to help you make the most of it.
Don’t... ...forget about mobile. The default view for building an email campaign is usually desktop, but remember that over half of emails are opened on smartphones – even more in B2C marketplaces. So, a few design points to bear in mind. Firstly, make sure your call to action buttons are clear, spaced out and large enough to be easily tapped. Keep an eye on your font size too – no-one wants to be squinting at their smartphone! Finally, consider the length of your email. On mobile, content stacks and the width is also far smaller than a desktop screen. This means that there is far more scrolling needed for the same content on mobile, and it can be offputting to have to go a long way! To avoid lengthy scrolling, house longer content on bespoke landing pages that your email can link through to.
Do... ...take advantage of automation. When a person joins your subscriber list, rather than just adding them to the next generic newsletter, why not send a welcome email – which can be automatically triggered to send once a person subscribes. It’s a chance to build some anticipation for your next campaign and could also be used to share an exclusive voucher as a thank you for joining your mailing list. You may wish to have a whole series of automated emails – most platforms will give you the option to send several, and you can specify how many days apart they should be sent. Automation really is winwin – you will be sending timely and relevant emails, and generating traffic to your site, all without lifting a finger!
Get in touch on 01524 548948 or info@fatmedia.co.uk – or check out www.fatmedia.co.uk for more information.
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ISSUE 23 / Email Marketing Tips
Do...
Don’t...
Do...
...spend a little time on your subject line. It’s easy to focus on the content of your email campaign, carefully crafting the images and message, and add in the subject line almost as an afterthought before you hit send. Your subject line is the biggest deciding factor on whether a subscriber opens your email – and if they don’t, they’ll never see that killer content! So, it’s actually one of the most important elements. Take your time – write down five or six options and then pick the strongest, it’ll be well worth the effort.
...overload your subscribers. It’s tempting, especially if you have achieved some great results, to up the frequency of your sends. The key here is to experiment – you may well be able to send a little more often and continue to enjoy good results. But, there will come a point where your open rates decline and unsubscribes increase. So, keep a close eye on these metrics to identify the sweet spot for your business. You can also use those metrics to identify users who are happy to receive more regular content – why not put them into a separate list to send to more frequently? That way you are keeping your activity going without annoying your less engaged list members.
...give us a call if you need a hand! Fat Media are a leading digital agency with a wealth of email marketing experience in the hospitality sector. Whether you are looking for a new template design, help setting up automation, or simply some advice on how to improve your email marketing, we can help. Get in touch on 01524 548948 or info@fatmedia.co.uk – or check out www.fatmedia.co.uk for more information.
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.
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Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948
Legal Stuff HEADLINE
A new report has recommended that London needs to have an active 24-hour licensing regime following the closure of many bars and clubs in the area. Extending the opening hours for venues, 24-hour licensing, and making use of empty spaces for cultural activities were among the London Nighttime Commission’s Recommendations. Considering the Hospitality Industry is one of the largest industries to operate between 6pm to 6am, there doesn’t seem to be support that venues, staff and consumers need. The report has 10 recommendations that include carrying out research into extended opening hours and a late-night transport group to ensure the safety of the city’s 1.6 million night workers that travel during these times. Another recommendation was to utilise empty spaces like retail units or cultural spaces to host restaurants and pop up bars to help the struggling high streets.
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ISSUE 23 / Editor’s Picks
Editor’s Picks
01. Fentimans Rose Lemonade
02. Dash Sparkling Lemon Water
03. NextMenu
Rose Lemonade has taken the public by storm with Fentimans Rose Lemonade spear-heading this trend.
Dash has definitely kick-started my obsession with sparkling water, especially with an added bonus of being crafted in the UK with no sugar, no sweeteners and most importantly, no calories!
I love anything that makes ordering food easier & quicker. NextMenu have created the future with their revolutionary technology.
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ISSUE 23 / Editor’s Picks
04. Popcorn Kitchen’s Sweet & Salt Popcorn
05. Propercorn Chocolate popcorn
06. Fourpure Brewing Co Easy Peeler
You can’t go wrong with a simple sweet & salty popcorn, and Popcorn Kitchen nails it on the head with this one.
I’m a long-time fan of Propercorn and their unique flavours, but the chocolate popcorn sets the bar. If you haven’t tried these yet, then you need to!
The taste of summer in a can. Fourpure have created the Easy Peeler, a super juicy, tangerine and citrus session IPA.
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What’s On What’s happening in March 2019...
What’s happeningnext month?
17th - 20th March
9th April
International Food & Drink Event
Vendex Midlands 2019
ExCeL, London
The International Food & Drink Event (IFE) is a celebration of 1,350 innovative, global and cutting edge food & drink manufacturers. Discover emerging trends by meeting thousands of future focused producers face-to-face at one of the UK’s leading and largest food and drink industry event.
National Motorcycle Museum, Birmingham Vendex is a one day exhibition for the vending industry, it has been established for 15 years and has grown in success each year. It is known as the show where the trade buys whether it be machinery, ingredients, products or goods and services.
7th – 8th April
Natural & Organic Products Europe 19th - 20th March
Northern Restaurant & Bar Manchester Central
NRB19 provides an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From all over the UK, NRB19 brings the cream of the hospitality industry to Manchester Central on 19th – 20th March.
ExCeL, London
Natural & Organic Products Europe is Europe’s biggest trade show for natural & organic products making it the ‘must attend’ event for buyers of natural health and living products, natural and organic food & drink as well as natural beauty & personal care products.
8th – 10th April
The Ingredients Show NEC, Birmingham
For more details about the events please visit our website:
www.ontradeprogress.com
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Join the UK’s food development professionals for a feast of insight and inspiration. Source groundbreaking new ingredients, discover the processes to put you ahead and discover your new UK trade destination for innovative and profitable food and drink.
www.ontradeprogress.com
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