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Ready to welcome... January is the month for new beginnings! So who’s doing Dry January and Veganuary? pages 16 & 30 should inspire you to cater to those who are...
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ISSUE 32 / Editor’s Letter
Hello Contributors
Bob Pease Brewers Association
Christmas is finally here! After months of industry planning; which included everything from curating a festive menu, to marketing and figuring out just how one does make mulled wine – the hard work is paying off as droves of people come out to celebrate in pubs, restaurants and clubs all over the nation. This month, we look ahead to the future, as we explore some of the trends the hospitality industry can expect to see emerging in 2020. We’ve grown so much in the last decade that it seems almost impossible to conceive of what the future may hold – but we do give it a try on page 6. After what I imagine will be a boozy December, I have signed up to do Dry January for Cancer Research UK. While it’s my first year attempting this feat, the annual sober start to the year is undertaken by thousands of people every year; on page 16, Ontrade Progress explore the low and no-alcohol options that make your venue stand out this issue.
Chris Grunert John Gaunt & Partners
Pete Brown British author, journalist, broadcaster and consultant
With London recently being voted the most Vegan-friendly city in the world, the emerging trend for veganism is here to stay. As Veganuary is only around the corner, and more people across the UK make the decision to go vegan, we explore how you can capitalise on this trend on page 36. The team at Ontrade Progress wants also to say a big “thank you” to our readers. We are constantly overwhelmed by the wonderful feedback we receive from all of you, as well as tips, pictures and commentary. We’re excited to bring you another wonderful issue (our first of 2020) next month and wish you all a happy and healthy new year!
Mya Medina 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 Mya Medina Account Manager Phil O’Regan Account Manager Nathan Hill Subscriptions Anna Stevens
www.bwmediagroupltd.co.uk
Online Manager Danny Allen Lead Designer Richard Day
In partnership with:
Accounts Natalie Taylor
contents
ISSUE 32 / Contents
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ISSUE 32 / Contents
06
10
14
One step beyond
Changing times, Changing Tastes
Get ready for the craft Brewers Conference®!
Ontrade Progress takes a look at what trends the hospitality industry can expect in 2020.
Bidfresh have published a new report “2020 vision: Fresh Food Trends in Hospitality and Foodservice”.
Bob Pease discussed the up-andcoming Brewers Conference®.
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26
The No and Low down
Keep it on the Dry-Low
Tips for Restaurant email marketing
Is the low & no trend here to stay? Pete Brown breaks it down!
Psssst... Yes, our puns are awful! Our dry January taste test isn’t though.
Get the most out of email marketing for your restaurnats.
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36
Improve your presence in any environment
Is your glassware making the right impression?
Embracing Veganuary
Heat up your commercial environment in style.
Our friends at Cask Marque offer their top tips on how to keep your glassware clean.
Veganism is a big thing, but in 2020 it is predicted to get even bigger.
42 2020 Vision What’s on the horizon for the legal landscape of the hospitality in 2020?
Have you got story to share, why not send it to us to spread the word? Send it to: editor@ontradeprogress.com
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ISSUE 32 / 2020 Trends
TRENDS
One step beyond
Ontrade Progress takes a look at what trends the hospitality industry can expect in 2020.
Looking back at what I thought the hospitality industry would become in the dwindling months of 2009 – I don’t think I would have ever accurately predicted what we have experienced over the past decade. While some people would have spotted a vegetarian trend at the time, no one would have imagined the UK hospitality industry would push even further – sailing straight past vegetarianism and into veganism. As a result, London was recently voted the best city for vegans in the world! Meaning we have more vegan restaurants and options per square mile than any other city. 6
Similarly, the rise in technology has seen apps take over the restaurant industry. In 2009, my pink Motorola RAZR flip-phone would under no circumstances be able to get me on the internet, let alone have the capacity to download a single restaurant app. Today, however, my iPhone XR requires a special ‘hospitality’ folder to support all the apps I regularly use; Whetherspoons, Pizza Express and Sushimania – as well as shameful amount of takeaway apps including UberEats and Deliveroo.
So writing now, in 2019, a decade on, we can only wish to envision what the next decade will bring – let alone the next year. As technology and the advancing world moves forward at such a pace, and the political and socioeconomic landscape develops faster than ever before – we ask ourselves, what is hospitality now and what trends can we expect to emerge in 2020?
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ISSUE 32 / 2020 Trends
Chain free In May 2019, Jamie Oliver announced his restaurant group had gone into administration. As 22 restaurants across the country closed and nearly 1,000 staff were made redundant – the hospitality industry asked ‘how could this happen?’ Will Wright, a KPMG partner and joint administrator, commented that: “The current trading environment for companies across the casual dining sector is as tough as I’ve ever seen. The directors at Jamie Oliver Restaurant Group have worked tirelessly to stabilise the business against a backdrop of rising costs and brittle consumer confidence.” It’s not just Jamie Oliver that felt the squeeze, Pizza Express revealed in October that it was in £1 billion worth of debt – causing the chain to hire financial advisors to negotiate their way forward. There seems to be an emerging trend for consumers to step away from chains – with the discount model being seen as archaic, many other restaurants are simply offering initially affordable meals without the fuss of discount codes. Moreover, the general trend is away from conglomerate hospitality and towards a bespoke and tailored service – this can be seen across the hotel industry also. Meaning that as we move in 2020, we will see an emergence of small to medium restaurant chains rise in popularity and success as they are grown on a seemingly organic scale; consider Flat Iron and Franco Manca to become the norm not the exception.
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ISSUE 32 / 2020 Trends
Sustainable everything Much in the same way the noughties saw the rise of veganism; our millennia’s twenties will see the consumer voting to support hospitality that promotes sustainability. While you think that veganism and sustainability are linked (which they are), they are actually distinctly different concepts. While large restaurant chains can offer vegan menus which attract vegan consumers (especially catering to large groups), this often doesn’t reflect their ability as an enterprise to be sustainable. For example, in theory, the larger the restaurant chain, the larger the waste that said chain produces. Too Good Too Waste, the sustainability association, estimate that London restaurants alone waste up to 600,000 tonnes of food per annum – a staggering figure! By consumers opting to eat in sustainably conscious restaurants they are considering the consequences that their choices have on the environment.
Tech and more In the next decade, I do wonder what we can expect in terms of technology. If you told me I could order food from McDonalds to my house in less than 15 mins through my phone, I probably would have thought that 2019 would be a utopia! In that respect – the world of technology is moving faster than ever and while we may feel there are limits to what the future can offer, there are a few trends we can predict. Digitalised menus are on the rise – as we move away from a paperless planet; the needless printing of menu after menu is a high expense and terrible for the environment. While the Japanese seem to have already perfected this, the digital menu trend is on the way to the UK. With cheap tablets, and companies specifically offering this service gaining traction, ordering from an app or digital menu will be the hospitality tech trend of 2020!
Some pioneers in the hospitality industry are already doing this; for example the Green House Hotel in Bournemouth has a mantra of “spoil the guests without spoiling anything else”. Similarly, Brighton’s zero waste restaurant Silo, is opening a second restaurant in the capital later this year – indicating that sustainable choices are on the rise.
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You bring the romance, we’ll bring the roses
See what we’re up to this Valentine’s Day at spiritcartel.com
ISSUE 32 / 2020 menu trends
REPORT
Changing times, Changing Tastes Bidfresh have published a new report “2020 vision: Fresh Food Trends in Hospitality and Foodservice”. From seaganism to sustainarianism, chefs will have to be ready to embrace an even broader range of customer dietary trends than ever during 2020. Stephen Oswald, Chief executive officer of Bidfresh: However the economy is behaving, and whatever the strength, or otherwise, of consumer confidence, one thing is certain – hospitality businesses that don’t continually adapt and evolve their menu to meet changes in consumer expectations, won’t be around very long.
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Operators will know what the headlines say. Younger customers in particular are looking for interesting plant-based and vegan menu options; they have concerns about the effect of global meat production on the climate and of the consequences of poor management of fish stocks. Huge amounts of food are wasted in wealthier parts of the world, while in other countries people struggle to subsist.
Operators must engage customers with the quality and variety of the food they offer. They must also address the wider concerns that increasingly shape consumer choices, which includes provenance, sustainability and ethically sourced products.
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ISSUE 32 / 2020 menu trends
2020: Food for Thought
What’s hot for 2020 – Cream of the crops
Growth may be slower and lower than in recent years, but MCA’s Eating Out Report 2019 predicts the sector will grow by £5.5bn in the next three years.
Vegan marches on:
Sustainability:
The majority of Oliver Kay’s fastest growing products in the past year tap into the increasing need by chefs to cater for vegans/flexitarians, with products including vegan bacon jam, silken tofu, vegan potato slider buns, vegan seitan pepperoni and chicken plant-based salt and pepper pieces in the highest climbers.
Rubies in the Rubble tomato ketchup was a great performer for Oliver Kay in 2019, with customers attracted to its strong food waste reduction message. Caterers need to look carefully at what vegetable and fruit peelings and stalks are going in their bins which could be used to cerate something else.
Plant-based powering up:
Sexy sunshine salads:
Plant-based dishes will continue to grow on menus, with caterers increasingly looking for meat alternatives beyond seitan, and suppliers like Oliver Kay, continuing to deliver ready-to-rock products and menu ideas to help caterers to meet this need.
Using ingredients which bring sunshine to the plate, such as funky coloured veg like radishes, candied beetroot and purple cauliflower and vibrant fruit such as melon and dragon fruit, as well as ancient grains and ferments.
Meat-like veg:
Dialling up the health benefits of specific fruit and veg in your dish marketing, such as immunity boosting oranges, brain-powering blueberries or gut-friendly greens.
• Reducing food waste, more sustainable produce sourcing and using more eco-friendly packaging, improving sustainability credentials will continue to be key for hospitality businesses. • Consumers will continue to seek out healthier options, with lower sugar and fat, as well as products which help deliver a health benefit such as gut-friendly or immunity boosting. • The demand for plant-based foods on menus will continue to grow, not just from vegans but from the growing number of flexitarians. • How meat is produced is also coming into sharper focus. Caterers who offer products with strong animal welfare credentials will be favoured by customers.
Products such as tinned jackfruit, mushroom varieties such as puff balls and Chanterelle, and aubergine will continue to be in demand. Japanese food: The 2020 Tokyo Olympics will drive further demand for Japanese inspired dishes, with sales of ingredients such as Tatsoi, Asian pears and lotus roots set to increase. Local heroes: Tap in to the localism trend by highlighting British fruit and vegetable growers in dish descriptions.
Health check:
Growing your following: Insta-worthy veg and salads. Mad for melon: Newer varieties such as the red-flesh Charentais and orange flesh Amarillo are keeping the category exciting and helping it grow. Sea greens: Such as sea purslane, sea fennel, sea aster, samphire and seaweed. 11
ISSUE 32 / 2020 menu trends
What’s hot for 2020 – Netting sales Seaganism:
Glitne Halibut:
Gill-to-fin dishes growing:
The number of consumers embracing a largely plant-based diet combined with eating some sustainable seafood is set to rise, prompting demand for more small plate, good value seafood recipe ideas.
This sustainably sourced farmed halibut from Norway is being appreciated by chefs for its firm snow-white flesh that is perfect for all styles of cooking.
As well as focusing on serving sustainable species, another trend which looks set to increase further in 2020 is chefs using as much of the fish as they can, rather than just prime cuts. A rising number of UK chefs are utilising fish bones, heads - including cheeks and collars - and offal, to create delicious dishes. This approach is helping to reduce food waste and excite more adventurous diners. Fish collar, the fatty, tender meat tucked between the fish’s gills and the rest of its body is among the star performers of this growing trend. The collar is great for grilling or for using in dishes such as terrines. It can also be battered and fried to make delicious fish bites. Offal, including livers and hearts, is popping up in fish pates, while bones are being used to make broths. Fish scraps make for fillings for still on-trend tacos.
Fish burgers: Burgers remain one of UK consumers favourite foods, and with some retailers now having their own fish burger range, there are also more opportunities for burger-style seafood menus in the hospitality sector. Seafood skewers: Quality kebabs are in demand by customers, including skewers celebrating the fruits of the sea. This is also an opportunity for chefs to use a broader range of species by making mixed seafood kebabs. Frozen products with sustainable credentials: Sales of frozen lines which have certification such as MSC, BAP, ASC and Global Gap accreditations will continue to grow as caterers look for more affordable menu options but with retained confidence.
Responsibly sourced Trout: ChalkStream trout produced in Hampshire has caught top chefs’ imagination as a home-grown alternative to salmon, with its beautiful colour, top quality firm meat and all the health-benefits of salmon. It is rekindling British consumers’ taste for a great fish that had fallen out of favour over the last decade. Its smoked trout is ideal for helping tap in to the trend for ‘seacuterie’ on menus. Yellowtail Kingfish (hiramassa): Produced in an amazing hightech recirculation system in the Netherlands these fish are one of the cornerstones of Japanese food culture, used in sashimi in particular, but also incredibly versatile for other cooking methods and styles including modern Asian cuisine. Frozen Canadian Lobster meat: Chefs in fine dining restaurants are embracing its raw meat in dishes due to reduced labour in preparation, but with no detriment to quality.
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Seacuterie catching on: The gill-to-fin trend is also helping drive the ‘seacuterie’ trend, which sees chefs preserving fish and seafood through pickling, fermenting, smoking or ageing. Ageing fish helps to intensify the flavour and improve its texture, with meaty types of fish best for aging. Seacuterie items now being featured on menus include shellfish sausages, crab dips and smoked mussels. This fishy snack trend, which can be served to customers as a charcuterie-style sharing board, looks set to become more widespread on menus.
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ISSUE 32 / 2020 menu trends
What’s hot for 2020 – the big cheeses
What’s hot for 2020 – Cuts above Quality is King:
More offal action:
• Halloumi will remain a hero product.
The number of vegans and flexitarians continues to grow and although meat still has a major role to play on menus and will continue to be consumed by the majority of people in the UK, when they do eat meat consumers are looking for better quality options.
With sustainability a key trend, including nose to tail eating, expect offal to become even more prominent on top restaurant menus.
• Growth in variety of producers and styles of vegan cheeses. More artisan cheeses will continue to appear, with growth of vegan ‘cheeseboards’ in top end outlets.
Welfare focus: There is a need to keep meat quality/ animal welfare assurances in the spotlight, as some operators that previously had a UK-only meat policy are now allowing more EU products, particularly chicken and pork. Countrywide Butchers has worked with RSPCA to advise on its new ‘Five Freedoms’ Animal Welfare policy and will continue to focus on welfare in its sourcing. Meat feast: Meatzzas, with dough pizza bases replaced with meat, and skewered food such as kebabs, are on the increase.
Pork cuts: Pork remains a key ingredient on menus with slow-cooking and GP boosting cuts like belly and shoulder set to be popular with chefs as pork prices increase due to global demand.
• Cheeses made from different animal milks, such as sheep and goat. • Growth of different blue cheese styles, including blue goat’s cheese and brie.
Pre-prepared products:
• Melted cheese.
With skill and space shortages in kitchens, there is an increasing move towards prepared products for chefs, such as filled turkey products for Christmas.
• Snacking cheese.
Meat plant blends: Burgers still made with meat but less of it, such as blending beef with plantbased foods like fresh mushrooms.
Meating demand: Best-Sellers 2019 1. Beef feather blade 2. Chicken fillets 3. Rib-eye steaks 4. Lamb rump 5. Rump steaks
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ISSUE 32 / Mine’s a pint
EVENT
Get ready for the craft Brewers ® Conference ! Bob Pease, CEO/President of the Brewers Association the not-for-profit trade association representing small and independent American craft brewers, on the up-and-coming Craft Brewers Conference®
Take note! Early bird registration for the Craft Brewers Conference® (CBC) in San Anton io, Texas, 19-22 April 2020 closes 6th February 2020. CBC is the only industry event that serves both brewpubs and packaging breweries and is an annual show that travels to different cities in America every year. It’s America’s largest annual craft brewing industry gathering attracting 13,000 attendees to participate in more than 96 different seminars across 14 different tracks, featuring thought leaders in the beer and business worlds. Richard Montañez, creator of Flamin’ Hot Cheetos, will deliver the keynote speech. This year CBC will also serve as the home to the World Beer Cup®, known as the “Olympics of Beer”, the most prestigious biannual beer competition in the world. 14
Running alongside CBC is BrewExpo America®, the only industry trade show that serves brewpubs, taprooms, breweries and wholesalers and brings together more than 1,000 exhibitors in one location to provide an opportunity to develop business relations and encounter the latest and best products and services that industry vendors have to offer.
The UK continues to be an important trading partner for American craft beer and represents the second biggest global export market (after Canada) with 16.6% of all exports.
More info and registration details here: www. craftbrewersconference.com
And as if that wasn’t enough San Antonio (aka The Alamo City), with its river walk, Spanish colonial architecture, parks and plazas is one of America’s most picturesque cities. The Fiesta® San Antonio, which coincides with CBC, is a celebration of the Alamo City’s rich and diverse culture and first began in 1891 as a one parade event to honour the memory of the heroes of the Alamo and the Battle of San Jacinto.
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When only the best is good enough
The new GIGA X8
Coffee pleasure – freshly ground, not capsuled 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
Ideal areas of use: 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
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ISSUE 32 / Low & no
ALCOHOL FREE
The No and Low down
Anyone who has been around the block a few times has been here before: this time – no, really – low and no-alcohol beers are really going to be a thing. It comes along every five years or so – someone has a new brand, there’s been some investment, there’s a big noise, and then… it fades away, quietly forgotten until the next time. So you could be forgiven for thinking that the current buzz is more of the same this time. But you’d be wrong. This time, thanks to a unique combination of factors, the low-andno beer market really is here to stay. It just needs to get over one little hump in the road, and then it will be a permanent, popular and profitable fixture on any bar. The sector has grown by over 150% over the last four years, and the sales line already looks very different from the previous small bumps in the graph you see if you trace it back over the last couple of decades. 16
First, let’s get that annoying half-a-per cent out of the way. To all intents and purposes, 0.5% ABV is 0% ABV. It’s just that in this country, producers are not allowed to say so. Ginger beer is 0.5% ABV. Bananas are 0.5% ABV. Freshly squeezed orange juice is… you get the idea. 0.5% ABV is a trace level of alcohol that exists naturally.
We eat and drink things every day that have this level of alcohol, and the manufacturers don’t need to declare it because it’s at such a low concentration it simply cannot have any effect on you. Lower strength versions of alcoholic drinks are the only exception. There are various different ways of making a non-alcoholic beer, and traditionally they make it taste horrible. You could brew a full-strength beer and then boil the alcohol off, which leaves an unpleasant taste of stewed vegetables. Or you could make a beer where you don’t ferment to full alcoholic strength, leaving a worty, grainy character.
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ISSUE 32 / Low & no
Now, there are new methods of extracting alcohol, and new combinations of traditional methods, that don’t affect the flavour at all. The absence of the weight of alcohol means the body of the beer can feel a little lighter on the palate, but that’s the only difference. Anyone who needs convincing on this point need only check out the beers from Big Drop, which have beaten fullstrength competitors in blind tasting at competitions such as the World Beer Awards.
The real market for low-and-noalcohol beer is people who like drinking beer – a lot. They like drinking beer so much, they sometimes wish they drank a little less of it. They love going to the pub any night of the week, but some nights, they still have to get up in the morning. Maybe they do Dry January or Stoptober to try to moderate their drinking. During periods of abstinence, they’d love to still go to the pub, but more than one pint of lime and soda sends them into a depression.
The other big change around the lowand-no-alcohol market is consumer demand. And here’s the tricky part.
I know, because I’m one of them.
Most articles you see around the growth of no-alcohol beers cite statistics concerning the growth of teetotalism in the UK. They’re missing the point. For one thing, the picture of a cleanliving younger generation looks quite different if you look at the data on the use of drugs such as cocaine, ketamine and nitrous oxide. In addition, many younger people who don’t drink beer simply don’t like the idea of drinking beer – they’re not looking for a low-alcohol version of something they never got into in the first place.
The hump in the road is the availability of good no-alcohol beers on draught. This is a difficult proposition, because you need the demand to be there to justify a draught line on which the beer has a shorter shelf-life thanks to the lack of alcohol, but you won’t see the demand fully realised unless you put a draught line on. But as soon as people like me can go to the bar and order a pint of something that looks and tastes like good beer but contains no alcohol, it’ll be the first pint in every session. Sometimes, we want to drink without getting drunk, but we still want to looks and feel like beer drinkers. Now, finally, we can.
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ISSUE 32 / Low & no
TASTE TEST
Keep it on the Dry-Low January is approaching and with it comes groups of new years resolution hopefuls, many of which will be attempting Dry January. However, like a dog isn’t just for Christmas, abstinence from alcohol isn’t just for January! It’s a growing trend on the rise as the general consumer grows more conscious around physical and mental health.
Many of those that want to abstain from alcohol still want to enjoy the familiar taste and be able to socialise without being asked all night why they’re not drinking as they stare into their can of coke. In step the no-alcohol alternatives. Options for venues are growing and a lot of the top brands now have a drink under this niche. To help you navigate the market and suggest some options that you may or may not know are available - OTP has assembled our mighty taste test panel to put some of the options on the market through their paces. Their aim was to look at taste, packaging and compare the taste to the real thing. We also invited a sommelier and mixologist along to get a balanced view. Let’s see what they thought.
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ISSUE 32 / Low & no
Paul Keighley Director of Mix and Match Ltd. Paul Keighley has over 15 years experience working in the cocktail and events world. Born in Scotland, raised in Australia and now living in England his life is as busy as his heritage. A professional mixologist, beverage consultant and former winemaker trained in Oenology and Viticulture at Plumpton College in Sussex, he has a finely tuned palate from his years of experience. In 2016, Paul and his wife started a cocktail events company called Mix and Match Ltd. A creative and versatile cocktail and events agency that offer complete event bar solutions for corporate, private and brand events of all shapes and sizes. Working with brands and distributors such as Auchentoshen Whisky, Dead Man’s Fingers Rum, 1800 Tequila, Halewood Wines and Spirits and Quintessential Brands UK. Paul joined the panel to explore new non-alcoholic offerings for use in the events industry.
Murray Phillips Mixologist Many of you will know Murray as OTP resident mixologist through numerous pieces of content that he’s worked on for us. For those who don’t - Murray grew up in Wales Pembrokeshire and in his later years moved to Kent to study at university. Like a lot of students, he started working as a glass washer at a local cocktail bar. Within a couple of years, Murray had worked his way up to bar supervisor and had fallen in love with making cocktails and all the techniques that come with it. Murray was inspired by Death and Co’s book which expanded his drive and inspired creativity and experimentation which led to making his own infused Syrups and liquors! Murray has worked with brands such as Giffard, Black Magic and many more. 19
ISSUE 32 / Low & no
Sheppy’s Low Alcohol Classic Cider 0.5% ABV Classic Cider What they say: Made with the carefully selected blend of Somerset’s finest traditional and desert apples, Sheppy’s Low Alcohol Classic Cider has a light and delicious apple taste with the same flavour profile as Sheppy’s traditional cider, but an ABV of 0.5%. Our panel says: “The packaging looks very similar to the original, I like that it would feel like I’m ordering a low alcohol drink.”
“I can’t say it’s the same as the real thing but it’s pretty good considering.” “Smells, looks and tastes like cider.” “Sweet like the original which I personally really like.” “This tastes lovely over ice.” I’m attempting Dry Jan this year and I’ll be looking out for local pubs that stock this!” “Very smooth and refreshing taste.”
“I usually drink Magners but this is actually really nice.”
What Murray says: “Cider is my go-to drink when not drinking something mixed so I was keen to get my hands on this one from Sheppy’s. The drink tastes very sweet and refreshing. Sheppy’s have done well replicating the original. It’s not really that easy to tell that there’s alcohol missing, which is usually one of the pitfalls of low and no ranges.”
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The World’s First Non-Alcoholic Cocktails Tailored By You This year, help your guests celebrate Dry January in style. Have them craft their own bespoke non-alcoholic cocktails with flavours to suit every palate. UK’s Most Awarded Drink Innovation BEST PREMIUM DRINK 2019
BEST PACKAGING 2019
BEST BRANDING 2019
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Learn more about our exquisite cocktail range today. info@kolibridrinks.co.uk I 020 3179 3500 kolibridrinks.co.uk
ISSUE 32 / Low & no
Highball Cocktails Alcohol Free Cocktails Classic G&T What they say: Classic G&T The classic Gin & Tonic in a Highball glass is a time-honoured favourite. We have masterfully mixed the aroma and flavour notes of juniper with a unique blend of botanicals to deliver thirst quenching freshness, with quinine bite and a citrus twist; positively alcohol free. Each 250ml bottle has just 55 calories per serve, a 0% ABV and is vegan and gluten-free. Our panel says: “Very authentic tasting.” “The classic G&T tastes very similar to the real thing.” “The packaging on the highball brand variants is really nice. I managed to get to try the mojito flavour as well which has got a real minty kick.” “The Mojito is smooth but has an after kick to it. It’s a really nice drink.” “I can imagine gin lovers liking this as it tastes pretty genuine.” “The quinine gives the G&T a really authentic taste!”
What Paul says: Highball Classic G&T: “Subtle juniper spice leads to bitter quinine. A hint of sweetness balances the palate nicely. Good effervescence, could do with a slightly heavier juniper profile.” Highball Mojito: “Light and refreshing. Well balanced sweetness and citrus with mint and spearmint undertones. Slightly confected aftertaste, citric acid is evident on the palate.”
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ISSUE 32 / Low & no
Franklin & Sons Sister’s Soda 0% ABV infused drink, Pineapple Cardamom What they say: Lightly carbonated, the refreshing flavour combinations have been crafted using fruit extracts and a touch of British sugar beet. Delicious on the go, or the perfect way to create an occasion for the nonalcohol moment – low in calories, but still full of flavour. Our panel says: “I’m not doing Dry Jan this year, but its refreshing enough to drink all year round.” “Light and refreshing, I like that there are no added sweeteners as they sometimes irritate my teeth.” “Mild, not too sweet. Could literally drink these all day.”
What Paul says: “This is sparkling and fruity. There are sweet notes of tropical pineapple followed by a touch of earthy cardamom. Very agreeable!”
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ISSUE 32 / Low & no
Marstons Low Tide 0.5% ABV Pale Ale What they say:
Our panel says:
A juicy, tropical Pale Ale, with a fullness that belies its low alcohol. Generous quantities of hops are added throughout the brewing process and it is those hops that deliver Low Tide’s richly fruity hop character, with tropical fruits, and notes of subtle citrus and blueberry.
“Very hoppy, nice and fruity.” “A little bitter for me, the flavours are nice though.” “Tastes quite like Punk IPA, which I like.” “I can’t really tell that there’s no alcohol in it. I’m not a regular beer drinker but it tastes exactly the same.”
What Murray says: Low Tide has an aroma of Mango, medium sweetness and tastes of tropical fruits.
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Great tasting, healthy cocktails made with quality natural ingredients. Positively alcohol free.
WWW.HIGHBALLCOCKTAILS.COM
A RANGE OF SIX READY-TO-DRINK 0% COCKTAILS Highball Cocktails has launched six drinks: Classic G&T, Pink G&T, Cosmopolitan, Mojito, Italian Spritz, and Ginger Dram. Available in single-serve bottles, cans and on tap.
ISSUE 32 / Shout about it!
TOP TIPS
Tips for Restaurant Email Marketing Email marketing has changed a lot over the past few years and it is no longer just a send and hope strategy, but more about growing your customer base that genuinely want to interact with you and your brand.
This can be especially important with regards to the restaurant/ food industry and there are several techniques you can use to help boost your engagement, customer numbers and money they spend with you. These tips can overlap and are not always single factors.
Personalisation doesn’t just have to be using a name but could be more specific, e.g. sending a campaign out for an up and coming customer birthday. This could be sent out a week before and contain an exclusive discount/offer and could be a deciding factor on where they might spend their birthday.
Personalisation
Date of birth, and similar data could be collected via a sign-up form normally featured on the website itself. You don’t want to scare away customers by having an A4 sized sheet of questions for a sign-up form, but by asking a few simple questions you can start to learn more about each customer and collect some important data.
Personalisation is always a great way to start and can be as simple as adding a first name to an email. Using a name in a subject line/ body text can help boost open rates as it gives a sense that you are being treated as a person and not just a number on the screen. “Emails with personalised subject lines are 26% more likely to be opened” - Campaign Monitor
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Sending out anniversary emails ties into the wonderful world of automation, the best thing about automation is these emails can all be set up in advance and left running in the background with little to no interaction from you.
One of the most import automated emails would be the initial sign up “Welcome” email as these can generate the best open rates and general engagement with the customer. These emails normally outline when and what marketing material they will be receiving for being on their subscriber list and get triggered automatically once a new customer signs up via the sign-up form. “Automated email messages average 70.5% higher open rates and 152% higher click-through rates than “business as usual” marketing messages” - Epsilon Email Like the birthday email, using offers and promotion is always a good way to entice people back but you don’t want to get carried away dishing out the discounts as it’s more about adding value to the brand/customer experience than giving away money. www.ontradeprogress.com
ISSUE 32 / Shout about it!
Finally, always use high quality imagery, clear CTA’s and make sure its mobile friendly. These could make or break a customer’s decision when they’re considering making a purchase. You’ve got them to open your email with a great personalised campaign but once open there isn’t anywhere clear to click, or your professionally shot photos appear blurry or stretched on mobile. With an average of people spending 11 seconds skimming over an email, these issues could turn people away just as quick as they opened.
“Including a call to action button instead of a tetx link can increase conversion rates by as much as 28%” - Campaign Monitor If you open your email client and look at all your recently received emails you might notice some of these tips in your mailbox already and one of the best practises while creating your own email marketing material is to think ‘would I be happy to get this email/ offer through my own inbox?’
We hope this has been a useful insight into how email marketing can become a real asset to your marketing strategy. But if you feel you could benefit from some expert help, the email marketing team at Fat Media are here to help! You can find us at; www.fatmedia.co.uk or say hello on 01524 548948
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 32 / Tools of the trade
EQUIPMENT
Blending up a dream
FEM has launched Sirman’s new Storm and Ciclone ranges of stick blenders. This collection of standard duty hand blenders features models with both fixed and variable speed options, available in a selection of sizes.
All models in the collection are robust yet lightweight, thanks to their fibreglass acrylonitrile butadiene styrene (ABS) body. Their sleek and stylish designs include an ergonomic handle, a trigger switch for continuous blending and an effective triple-bladed steel blade system. A built-in safety device protects operators from mistakenly switching on the blender. All models feature a highly effective cooling system, which keeps the device from burning out when used for back-to-back blending sessions.
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The shaft and the blade head are detachable and quick and easy to release and reinsert. The Storm range consists of two models, the fixed speed Storm and the variable speed Storm VT. The pair have identical dimensions, measuring 74mm wide by 145mm deep by 450mm tall, providing a blending capacity of up to 15 litres. They both use a 160mm shaft and have a power output of 0.2kW. The Storm has a fixed speed of 12,500 rpm, while the Storm VT offers a speed range of 2,000 to 12,500 rpm.
There are six Ciclone blenders available, with the range equally split between fixed and variable speed models. The smallest are the Ciclone 200 and the Ciclone 200 VT, which both produce 0.2kW of power, have a shaft of 250mm and can blend up to 20 litres. They both measure 100mm wide by 182mm deep by 590mm tall. The Ciolone 200 has a fixed speed of 12,500 rpm, with the 200 VT providing a range of speeds between 2,300 and 12,000 rpm. The Ciclone 280 and 280VT are the mid-size options in the series, providing a blending capacity of 40 litres. The largest models are the 360 and the 360VT, which can provide a blend of up to 70 litres. www.ontradeprogress.com
SCULPTED SOUND, AESTHETIC PRECISION
Whether you need to play background music in smaller bars and restaurants, or fill a larger space with a main sound system, there’s a Venu V2 loudspeaker to cater to all needs.
Hear. Feel. Connect.
ISSUE 32 / Tools of the trade
OUTDOORS
Improve your presence in any environment When creating a new look for a commercial environment, choosing the correct heater model and colour can be difficult. In an increasingly competitive marketplace, Tansun’s customised branding service will enhance awareness and define a business’s personality. Tansun’s design service allows its infrared heaters to be powder coated to any RAL colour and has the option of including a brand identity or logo. Colour themes can match any indoor or outdoor venue, enhancing a corporate/brand identity and providing an advantage over the competition. This simple feature can be important for the specification sector to help blend in with particular environments and colour schemes. Every environment is different and with one of the largest ranges of commercial, domestic and industrial infrared heaters in the world, Tansun offers a bespoke heating design service.
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Its dedicated research and development team collaborate with its sales team to fully understand and satisfy the client’s heating needs. As the UK’s leading infrared heater manufacturer, Tansun can produce a scheme which best suits specific heating requirements. The design service Tansun offer is free to use and can help specifiers gain the best out of any given space.
All of Tansun’s products are made in the UK and are designed using premium components. The company has been established for 35 years and pioneered the concept of infrared electric heaters alongside Philips technology. Tansun has the largest range of commercial, industrial and domestic infrared heaters in the world, providing maintenance-free, safe and healthy shortwave heaters for many different types of heating applications.
Tansun also offers different brackets, time lag switches and controllers to accompany the heaters. As an experienced UK infrared heater manufacturer, Tansun can produce bespoke heating solutions in various ways to meet custom requirements, such as the design and manufacture of frames and brackets to suit a particular environment or project. www.ontradeprogress.com
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Perfect Wash Results Time After Time with Crystaltech... Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation. Crystaltech engineers are on call 24/7 to get your operations running smoothly and offer: •
Installation and repair of all makes and models of machines
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Fast response time
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Over 60, DBS certified engineers nationwide
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40,000 parts stocked
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On-site bacterial tests with immediate results
With over 38 years’ experience and regarded as the one of the leading experts in the warewashing industry, Derek Maher, Managing Director of Crystaltech, “We pride ourselves on a high first time fix rate and we can save operators valuable time and money through making machines work more efficiently. With the right combination of a reverse osmosis system and the right level of cleaning chemicals, our team can get glasses and tableware crystal clear and clean and able to be taken straight from washer to table with no additional polishing.”
Call our team on:
0370 350 2424
Email: info@crystaltech.co.uk Website: www.crystaltech.co.uk
ISSUE 32 / In the cellar
TOP TIPS
Is your glassware making the right impression? Regardless of how much work is put into getting the quality of beer right, the glass the beer is served in is the first thing a customer sees. Dirty, scratched or warm glasses will damage beer quality, and with 33%* of glasses ‘unfit to fill’ in the UK, it also damages the reputation of the retailer.
How to identify dirty glassware: 3 tips Dirty glasses result in flat beer with poor head retention, poor presentation and dissatisfied customers. Cask Marque assessors check the quality of the glassware as well as the quality of cask ale, so here is our guide to glassware ‘perfection’.
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1. Take a moist white napkin and wipe the inside of a pint glass. If there is a brown deposit on the napkin, there is a protein build up on the glass. 2. Turn a pint glass upside down and look at the outer ring of the base. A brown ‘halo’ will show up in a dirty glass. In a nucleated lager glass the white etching will be brown.
3. The Water Break Test: Take a sample of beer glasses off shelves and fill them to the brim with cold water. Empty the water out, keep the glass inverted and hold it up to the light. Look at the way the water clings to the interior of the glass. If it coagulates and clings in patches on the interior of the glass (like rain does on the windscreen of a car which has just been waxed), there is grease or debris in the glass. www.ontradeprogress.com
ISSUE 32 / In the cellar
Problem Causes and Solutions Flat Beer / Poor Head Retention Causes: the head is killed by chemicals on the glass from excessive amounts of rinse aid and detergent or fats from coffee cups or from customers transferring fats onto glasses through eating fatty foods.
Spots & Streaks / Glasses not drying Causes: oil film on the glass. Possibly from drying with a tea towel, which has been washed, using a fabric conditioner.
Beer dispensed into wet or hot glasses. Beer or protein film on the glass. Solutions • Ensure that the detergent and rinse aid is good quality and the dosage levels are correct. • Use a Quash kit to remove grease from the glass rims. • Ensure that items of crockery, cutlery or bar sundries are not being washed in the glass wash machine. • Ensure all glasses are cold and dry before being filled.
A high level of ‘salts’ in the water, which are not removed by the water softener. Solutions • Don’t dry beer glasses with tea towels. • Ensure that the rinse pressure is adequate. A boost pump may be needed. • Check that rinse aid and detergent is being used consistently.
Cloudy Glasses Causes: Water quality throughout the UK is no longer consistent. In many cases sites which have previously had no issues can suddenly experience a cloud or bloom appearing on glasses. This is different to a protein film it’s not brown when wiped with a white napkin. It is caused by minerals, which are totally dissolved in the water, drying on to the glass. Solutions • Regenerate the water softener weekly. If not done more detergent will be needed to overcome the effects of hard water. • Remove the salts and minerals from the rinse water. The most effective method is achieved by using ‘Reverse Osmosis’ and will require the machine to be retro fitted or a new machine. Reverse osmosis will reduce chemical usage and give near perfect results.
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ISSUE 32 / In the cellar
Etching Causes: Etching (usually seen as a slightly white frosty pattern) will occur on all glasses over a long period, and washing them will not remove it. However, steps can be taken to reduce etching. Prevention • Remove the glasses from the Glasswasher as soon as possible. High temperatures will accelerate the etching process. • Don’t use cheap high caustic detergents. Once they have cleaned the glass they will then attack it. • Don’t over pack glasses into the glasswash basket.
*Source Vianet Quality Report 2018 With thanks to Derek Maher at Crystaltech for additional information
5 General Tips 1. Don’t tip beer or slops into the machine, as the detergent will be neutralised by the additional protein and the cleaning will be ineffective. 2. Remove all fruit peel and cocktail sticks from the glasses as they will block the wash jets and give poor results. 3. Remove and clean all filters daily. A poor wash action will cause bad results. 4. Renovate all new glassware before use. New glasses are covered in a residue from the manufacturing process and this can only be removed by a renovator treatment. 5. Store clean glassware upside down on ventilated matting.
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www.ontradeprogress.com
EASYRACK CELLAR HANDLING EQUIPMENT
InnCellar Equipment Ltd Cask Beer Solutions Suppliers of Cask/Keg Beer Products include, Cooling (Jackets©, Saddles, Probes, Ice Blankets), Stillage (Tilters, Beer Festival and Cellar Racking) that have all been developed, with the utmost attention to price, quality, and efficiency.
4.5 to 11 GALLON AUTOTILT £45.00 9 to 22 GALLON AUTOTILT £54.00 Plus delivery and VAT
No Cellar Cooling no worry! With our full range of cooling jackets to cater for casks and kegs. This gives you an easy
Double racking also available www.easy-rack.co.uk - easyrack@live.co.uk Easyrack, Unit 4, Woodland Close, Clipstone, Notts NG21 9BF Tel: 01623 424242
All our products can be complimented by a fully stocked range of ancillary fittings and materials, to achieve the “Perfect Pint”. Introducing our new Keg Racking©. Designed for small cellar spaces and the ability to double your stock of 30L or 50L kegs. Built of 30 x 30mm frame, a 5mm metal shelve, a back-bracing bar to stop kegs falling off. The keg Rack can be put face to face giving you a double depth to rack or joined side by side allowing you to rack more kegs. Available in: 1 Over 1 (2 Kegs) 2 Over 2 (4 Kegs) 3 Over 3 (6 Kegs)
To Check Out Our Full Range Of Equipment Please contact us!! Telephone: 01142 727 426 sales@inncellar.co.uk
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Temporary Catering Facilities During Refurbishment We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.
Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.
The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. For further information or to arrange a site visit, please email:
sales@mk-hire.co.uk or call us on: 0345 or visit our website:
812 0800
www.mk-hire.co.uk
ISSUE 32 / On the plate
VEGANUARY
Embracing Veganuary
For the past several years, forecasters have predicted veganism to be ‘this year’s big trend’ and they have always been proven right, and it shows no sign of slowing. In 2019, vegan food became the fastest growing takeaway trend with Deliveroo reporting that vegan orders had quadrupled over the past two years. The online delivery platform said that in the previous 12 months the number of vegan restaurants on the app increased by 168 percent. Plant-based food is now so popular that vegan product launches make up almost a fifth of all retail food, while reports show that 25 percent of Britons consume plant milks. One thing is clear. Vegan food is the trend that keeps on trending.
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While, the number of products offered rises steadily all year round, Veganuary guarantees that the new year starts with a sharp spike or launches, all aimed at meeting the increased demand. With hundreds of thousands of registered participants, and veganism dominating newspaper headlines and social media timelines, it is vital that the hospitality sector jumps into the fray. Veganuary has become a staple part of the calendar, and ignoring it is no longer an option.
And when we factor in the rapidly growing number of flexitarians – people who eat meat only occasionally – it is little wonder that cafes, pubs, restaurants and hotels give serious thought to their new year menus. One costly mistake is to add a vegan dish or menu without taking the time to find out what vegans like and what they are sick of eating!
There are thought to be more than half a million vegans in the UK, though the figure is rising so rapidly, no one is entirely sure of the number. Veganuary estimates that at least 350,000 people will register with them to go vegan for January 2020, but it is likely that many more will take the plant-based pledge without officially signing up. www.ontradeprogress.com
ISSUE 32 / On the plate
Veganuary in Numbers Participants by year: 2014... 2015... 2016... 2017... 2018... 2019... 2020...
3,300 12,000 23,000 59,500 168,000 250,000 350,000+ estimated
Participants have come from 178 countries. More than 500 businesses took part in Veganuary 2019. More than 200 new vegan products and menus were launched for Veganuary 2019. In 2019, 46 percent of participants cited health as their key reason; 34 percent said animals; 12 percent said environment.
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ISSUE 32 / On the plate
Here are some tips to guide you through a successful Veganuary: 1. Vegans can spot a token dish a mile off, and going for the easy option just to tick a plant-based box will not yield benefits. Risotto, stuffed pepper, superfoods salads are default options that vegans have eaten a hundred times and would be glad never to have to eat again. If the dish doesn’t thrill you, it won’t thrill vegans, either. 2. One option is to veganise one or more of your most popular existing dishes with simple tweaks. Almost everything can be made vegan now, so let your own menu inspire you, and create something that fits perfectly with your existing menu and will appeal to all customers. 3. You need to offer choice. Competition is fierce now, with chain restaurants making it supereasy for vegans, and giving them a meaningful choice, which not only satisfies them on the first visit, but ensures they keep coming back. If you want to get them through the doors more than once, you need to give them a reason. 4. Think about the whole menu. It’s not good enough to offer an amazing main while neglecting sides, starters and desserts. If you don’t do this, vegans will eat elsewhere, and they’ll take the rest of their group with them. Everyone knows that it is the vegan in the group that determines where they eat. Please the vegans and see your footfall rise.
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5. Vegans are not all the same. Some prefer healthier options that are rich in natural flavours and have fresh produce at their heart, while others want their plants deep-fried with a blend of 11 secret herbs and spices. Ensure the vegan dishes you offer sit well within the rest of your menu but don’t make the mistake of stereotyping vegans. 6. While unique dishes are welcome and will make your establishment stand out from others, classic meals veganised also go down well. Truly innovative chefs are recreating old favourites, including fish and chips (using tofu or banana blossom), ‘pepperoni’ pizzas and roast dinners. Omitting the vegan tartar sauce for the fish, melting cheese for pizzas and the Yorkshire puddings for roasts will result in disappointed and dissatisfied customers. These things can be made vegan! 7. Don’t forget desserts. Vegans do not count fruit as a dessert unless it tops a cheesecake or a tarte tatin, so offer a fruit salad at your peril! There is almost nothing off limits in terms of what can be made vegan now. Even beautiful meringues can be created using aquafaba. Sticky toffee pudding, chocolate fudge cake, Eton mess and all the other favourites can be – and are being – made, and they are good enough to tempt vegans and non-vegans alike.
8. The same goes for breakfasts. Offer plant milks, butter and yogurts as a matter of course, and ensure your breakfast cereals contain no honey, dairy or other non-vegan items. Vegans still like a full cooked breakfast, so ensure the meat-free sausages you offer are vegan, and team them with tomatoes, mushrooms, hash browns, baked beans and vegan bacon. 9. Vegan versions of complimentary items, such as biscuits or chocolates either left in a room, served with coffee or offered at the end of a meal, should be sourced. To keep things simple, find the best vegan version and serve this to everyone. Already, many regular brands are vegan, so it might be your items already fit the bill, but if you don’t know, then you really should find out. 10. In washrooms and en suites, consider the toiletries you offer. Vegans are no keener on rubbing animal products into their skin than they are eating them. Again, find cruelty-free and vegan items and make these standard. It’s simpler in the long run.
www.ontradeprogress.com
ISSUE 32 / On the plate
Top 20 Cities... 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
LONDON
MANCHEST
ER
Cape Town Mumbai Bristol Birmingham Dublin Glasgow Leeds Liverpool Nottingham Melbourne Durban Ediinburgh Dehli (includes New Delhi) Santiago Brighton Bangalore Leicester
g r u b s e n n a h o J
“As a chef I feel responsible for what we feed and teach people to cook. I believe we can do it in a much more compassionate way that can be just as delicious as any animal product out there and have a better impact on our health, the environment and animals.� Derek Sarno
Source: Pledge Emal Series, 2019 Analysis
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ISSUE 32 / On the plate
2019 Survey results “If you look at the climate crisis or the violence of our food system and feel helpless, thinking ‘I wish there was something I could do’- you can. Right now. Sign up to try vegan this January.” Joaquin Phoenix
Gender
Diet before veganuary
87%
17%
Omnivore
23%
44%
Vegan Vegetarian
11%
Pescetarian
16%
Age range 35% 30%
28%
25%
22%
21%
20%
17%
15% 10% 5%
7% 3%
2%
<1%
0% 13 -17
40
18 - 24
25 - 34
34 - 44
45 - 54
55 - 64
65 - 74
75+
www.ontradeprogress.com
ISSUE 32 / On the plate
Reasons for participating:
8% 34%
46%
12% Health Animals
Environment
Source: Pledge Emal Series, 2019 Analysis
Other 41
ISSUE 32 / Legal stuff
With 2020 just days away, we believe there are three important licensing issues for you to consider in the New Year.
Gaming Machine Test Purchasing
Deposit Return Scheme
Minimum Unit Pricing
The BBPA and UKHospitality have published guidance on under-age gambling in pubs, urging operators to, among other things, ensure staff understand and meet their legal responsibilities; and cooperate with licensing authorities and the police.
Scotland is planning to introduce a 20p deposit return scheme for PET plastic bottles, steel and aluminium cans, and glass bottles. All drinks in these containers above 50ml up to three litres are included. Pubs and restaurants selling drinks opened and consumed on-site wonâ&#x20AC;&#x2122;t have to charge the deposit to customers, just return the containers they sell.
A minimum unit price (MUP) for alcohol is set to be introduced in Wales, in 2020.The Welsh Assembly has approved an MUP of 50p, which will be introduced across the country on 2 March, bringing Wales in line with the Scottish provision, which has been in place since May 2018.
Their jointly published charter followed test purchase operations at 170 premises across England and Wales, revealing an 84% failure rate. Indeed, a number of local authorities have recently withdrawn gaming machine permits from pubs that have failed test purchase operations.
Staying on top of whoâ&#x20AC;&#x2122;s using your gaming machines should be a given; operators in England and Wales should expect their own deposit refund scheme, in 2020; and MUP in England cannot be far away.
By Chris Grunert is a partner at leading licensing firm John Gaunt & Partners www.john-gaunt.co.uk
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www.ontradeprogress.com
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~ 30 ml Giffard Rhubarb liqueur 30 ml Gin 10 ml Giffard gum syrup 20 ml Fresh lemon juice 40 ml sparkling water
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Garnish Rhubarb ribbon
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