CLH Digital - Issue #103

Issue 103

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“Catastrophic” Prices Rises for Customers as Hospitality VAT Returns to 20%

In A Sector Facing Soaring Costs and Plummeting Consumer Confidence, Today’s Increase in VAT Gives Operators No Choice But to Pass on Price Rises, UKHospitality Warns

VAT in hospitality rises from 12.5% to 20% today (1st April 2022), at the same time as the sector is forecasting cost inflation running at 18%. The situation will result in double-digit price increases for consumers as operators struggle to survive, industry body UKHospitality says.

Recent business surveys show the industry is facing a 95% hike in energy bills,

19% in labour costs, and a 17% and 14% rise in food and drink prices, respectively.

It is thought these pressures have worsened considerably in the last two weeks.

Keeping VAT at 12.5% would have supported operators trying to absorb this tidal wave of cost increases, which come as consumers face their own cost of living crisis.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 103

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL I don’t think there is a better word than “catastrophic” to describe today’s VAT increase in the hospitality sector.

The entire country is caught in the eye of the storm. The public are seeing increased costs in energy, council tax, petrol, food etc, and will inevitably be looking to make cutbacks.

million of us go to the pub once a week. The pub has evolved and adapted with the times but they remain a gathering place, sometimes referred to as “the original social network”.

Often though they are now much more – the local post office, the local greengrocer, the local library and more besides.”

“Supporting beer and pubs might seem like a no-brainer, but it’s an undeniable fact that the British pubs sits under an onerous tax burden. Each and every pub pays an average of £142,000 a year in taxes and one pound in every three spent in pubs goes on tax.”

He added that “Of course, it’s not just beer duty that presents issues for pubs – the business rates system continues to present challenges, for pubs the burden of business rates remains particularly acute – pubs account for 2.8% of all business rates, despite only accounting for 0.5% of rate-paying business turnover. That amounts to an overpayment of £500m every single year.”

The sector faces all of those, and more, from labour costs with both National Insurance contributions and the national minimum wage increasing, Today’s announcements will be tipping point for many busito energy costs going up considerably higher, since businesses nesses. are not subject to a price cap.

Currently inflation is estimated at about 8%. In the hospitalThe hospitality and on trade sector campaigned tirelessly ity and licensed on trade sector it is probably twice that! for the 12.5% VAT level to remain as it battled rising costs.

EDITOR

Peter Adams

Regular readers will recall that 250 leaders signed a letter calling on the Chancellor to keep VAT at 12.5%. (https://tinyurl.com/3bw6j7u3) We here at CLH NEWS also wrote to the Chancellor around about the same time and, as previously stated, we did receive a detailed reply.

The government cited that hospitality VAT relief had cost the treasury over £8 billion, stating that any additional relief would impose additional pressures on public finances.

This explanation could have, in my opinion, been more palatable if the sector wasn't taxed as heavily as it is.

Alcohol taxes in the UK or are “eye wateringly” high compared to the continent. Just before the pandemic broke (February 2020) Conservative MP and Chair of the All Party Parliamentary Beer Group Mike Wood highlighted the value of pubs to the country. Prior to a debate in Parliament in March 2020 he said: “Beer in the UK is a home-grown manufacturing success story, represented in all parts of the UK. 80% of the beer that is brewed by this country’s fantastic brewers is consumed here. Beer and pubs support almost 900,000 jobs and the sector provides £23bn in value to the economy.”

“The Great British pub is one of our most loved national institutions and the heart of so many communities. Over 15

I am old enough to remember the dark days of inflation during the 1970s, and the problems that people faced included double-digit inflation. In 1975 it was 25%. We saw that reflected in massive unemployment, 20% mortgage rates, the collapse of the manufacturing sector, a 600% jump in the price of gold, and a 300% rise in the price of basic consumer goods.

which is what he is paid to do, the government would have eased our economic recovery without building up further debt. Instead he missed an opportunity which had presented itself - that is what all observers from various sectors say.

The lead story on our front page is doing the rounds all over the country. Ours is, of course, slightly different as we have some industry contributors, but the message is the same - had the Chancellor kept VAT at 12.5% he would have enabled the sector to absorb at least some of the increases announced today.

And the irony? It is the Chancellor who will lose out in the long term. There is no gain for the Chancellor in what he has done. Revenues will be lower, as belts tighten. I am very much hoping to be proved wrong, and if I am it will be in spite of the Chancellor’s policies and not because of them!

One reason to cheer, Ye Olde Fighting Cocks in St. Albans, one of a handful of pubs that claims to be the oldest in the UK, is set to reopen. (See page 8.) Beer has apparently been served on/around the site since 793 AD, the year the Vikings raided Lindisfarne. During the English Civil War, devout puritan Oliver Cromwell stayed a night at the pub.

Unsurprisingly the closure of Ye Olde Fighting Cocks came about due to “unprecedented” trading conditions resulting from the lockdowns over the last two years. Former landlord Christo Tofalli had run the pub for more than a decade and described the closure as “heartbreaking”.

However, we are delighted to report YOFC is set to return under new leadership. Reopening on Monday April 4, former staff are taking over the lease for the pub from owners I was made redundant in the first year of my apprenticeship Mitchells & Butlers, with former manager Martin Robinson at and was taken on by another company and then made redun- the helm, co-owning the site with Sam Walker and head chef Ian Baulsh - best of luck guys! dant three years later. This was when the manufacturing industry where I lived, in the industrial heartland of the In the coming weeks will be highlighting a great opportunity North West, collapsed. I remember the subsequent “Boys to put away the doom and gloom at least one weekend, the from the Blackstuff” hardship and social divisions that folQueen’s Platinum Jubilee! lowed.

Watch out for our website as we will be putting up some Which is a great concern, nobody wants to return to those “Queen’s Platinum Jubilee” celebratory posters and tent dark, dark days. cards for you to download and display in your pub, bar, restaurant etc, and we would be delighted to publish any iniHowever, to my mind, there appears to be no leadership whatsoever to get us out of this crisis other than putting up tiatives, events, fund raising activities, whatever your plans are for that weekend please do let us know and share them. taxes, which in turn increases costs, which then increases prices. It has to be the easiest job in the world “raise taxesOnce again I would ask the favour - we are trying to maxproblem solved”! imise our advertisers reach as much as possible, without I really go to great lengths to avoid being “political” on my editor’s comments. It would probably land me in hot water.

But had the Chancellor extended the temporary VAT decrease into 2023 and reigned in public spending post-covid,

them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

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“Catastrophic” Prices Rises for Customers as Hospitality VAT Returns to 20% Issue 103

(CONTINUED FROM FRONT COVER) Raising prices at this time will wreak havoc on consumer demand, further damage an already fragile sector and have a detrimental impact on the wider UK recovery, as the sector will be unable to play its full role in generating jobs, investment and tourism. Prior to coronavirus, hospitality created £130bn in economic activity, generated £39bn of tax for the Exchequer and represented 10% of UK employment.

ONE OF THE HIGHEST RATES IN EUROPE The UK already has one of the highest rates of tax for food and accommodation Europe – in France and Spain the VAT rate is set at just 10%, for example. In the UK there is consumer support for the lower rate of VAT among consumers with just one in five thinking it should return to 20% now, according to a YouGov poll.

Changes taking effect for small businesses imminently include: • The requirement to pay all VAT deferred in the period to June 2020 under Covid reliefs in full (31 March) • An end to the 12.5% VAT rate for the hospitality sector; the requirement to make all VAT returns MTD compliant; an increase in the National Living Wage rate for over 23s to £9.50; a reduction to the 66% business rates discount for high street businesses and first payment of new rates bills (1 April) • An increase in the weekly SSP rate to £99.35 (Sunday, 3 April) • A 1.25 percentage point increase in NICs rates for employers, employees and sole traders as well as dividend taxation (Wednesday, 6 April) Charlie Gilkes, founder and director of bar, restaurant and club operator The Inception Group, said: “In April hospitality is faced with a cliff edge, with an increase in national insurance, an increase in the national minimum wage and a substantial increase in business rates. This is on top of soaring energy and food costs. The Government could have helped ease the pain and aided the recovery by keeping VAT at 12.5% for longer but now the sector is also faced with this returning to 20%. Inevitably this going to be incredibly tough to bear and will massively exacerbate inflation.”

Sector investor, Paul Campbell, of Hill Capital Partners LLP said: “It’s

disappointing that the Government has withdrawn virtually all support from a sector that can demonstrably help drive the recovery, growth and create jobs – it had the opportunity to be far more progressive.

Hospitality businesses are fighting an unprecedented wave of cost increases and doing all they can to keep prices down for their customers. But the removal of VAT relief makes this impossible and will lead to more inflation and menu pricing will inevitably rise.”

RETURN TO 20% “CATASTROPHIC” UKHospitality CEO Kate Nicholls said: “Given the unfolding cost-ofliving crisis for consumers and soaring operating costs for businesses the return to 20% VAT for the sector will prove nothing less than catastrophic.

“The now inevitable price rises for consumers will dampen demand and many hospitality businesses – one in three having less than a month of cash reserves and most are carrying heavy debt burdens – will fail as a result. This can only cause the UK’s wider economic recovery to falter.

“If the sector is to have any hope of playing its full role in fuelling the UK’s recovery then we need support. We will continue to work closely with government to achieve the best possible trading conditions for the industry, keep pushing for reform of fundamentally unfair and crippling business rates, play our role in solving our workforce crisis and persist in making a case for the clear benefits a permanently lower rate of VAT will have. A move which has support not just from UK consumers but a significant number of MPs as well.”

Neil Manhas, Managing Director and Chief Financial Officer at Pizza Hut UK and Ireland, Says: “Extending the VAT cut past April 1st would have offered businesses like ours, the buffer needed to counter the unprecedented levels of volatility our industry is facing. Unfortunately, following the Government’s decision, it is inevitable that businesses across the sector will have to pass some of this to consumers as we manage the compound challenges of inflation, keeping up franchisee and investor confidence and the rising fuel, supply chain and staff costs.

As we look ahead, we’ll continue to work with industry bodies to find new solutions that suit our teams, our customers and our business. In the meantime, we urge the government to reconsider its decision not to

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extend the VAT aid. ”

SPIRALLING ENERGY COSTS FSB National Chair Martin McTague said: “These remain incredibly testing times for the small business and sole trader community. Through an increase in the Employment Allowance, a revised MTD timetable and continued business rates discounts, the Government has provided meaningful measures to ease the pain of incoming changes.

“There’s no use hiding from the facts though: this April flashpoint will push some firms to the brink. Spiralling Energy costs are causing huge anxiety – small firms trying to navigate the energy market remain sandwiched between domestic consumers, who are protected by a price cap, and big corporates, which have leverage to secure the best deals.

“With so many business owners and employees now forced to isolate as Covid infection rates soar, we and the TUC are urging the Government to launch a permanent a sick pay rebate that covers all absences to protect livelihoods."

A PERFECT STORM Craig Goslin, UK Managing Director, Vapiano added, “We’re really pleased that our footfall has returned to pre-pandemic levels with an increase in our Gen-Z audience. Vapiano’s guests really appreciate us for our fresh pasta and pizza at consistently great value prices, so where possible we will work with our suppliers on protecting our input pricing and we’ll absorb some costs to maintain guest loyalty.

Unfortunately, there has been a lack of communication and clarity from the government on VAT and business rate increases which has raised concerns across the industry. However, this has brought the industry together, with the likes of Kate Nicholls really championing our concerns in the public domain. There have been a wealth of contributing factors to price increases - some less expected than others - including Brexit, the current war which has contributed to rising cost of flour and wheat and skyrocketing energy prices. With the rise of VAT and business rates this year as well, it creates a perfect storm to put our industry and many under strain.”

Colour Psychology: What The Colour of Your Restaurant Means 4

CLH DIGITAL

Issue 103

By Alliance Online (www.allianceonline.co.uk)

it makes sense to advertise that to potential customers with a green colour scheme.

As a restaurant owner you'll no doubt have put a serious amount of time, energy, and money into the interior design of your establishment.

But what does the colour of your restaurant mean? And, more importantly, how does it make your customers feel?

Another great thing about green is that there are so many shades to choose from, from bold emerald to pale mint, olive, and seafoam — though it's best to stay away from 'sickly' yellow greens that might remind people of illness. Plants, living walls, and herb gardens are a particularly safe way to bring green into your establishment, especially for vegan or eco-friendly restaurants.

Colour psychology is the study of how colours can affect people, and the different subconscious associations we have with each shade and tone. So, hospitality and catering suppliers Alliance Online have looked into colour psychology to determine what the colour of your restaurant may be telling your patrons about your business.

BLUE

RED Red is perhaps the most stimulating colour you could choose to decorate your restaurant with. It is very eye-catching, and it is often associated with physical energy and alertness — which is probably why it is so often used in fast food and takeaway branding. However, there are romantic connotations to the colour red, too, which make it the ideal option for cosy dining rooms, and it is also the colour most associated with stimulating appetite. So, in many ways, it is the perfect choice for restaurants!

The downside to using red in your interior design is that too much of it can sometimes lead to subconscious feelings of aggression, so it's best used as an accent colour rather than your primary shade.

ORANGE Orange is a colour that is said to encourage teamwork and openness, so if you're looking to create an atmosphere of friendliness among your staff and customers, this is the right colour for you. It's best used in tapas or small plates restaurants, or simply those with a more laid-back feel. Warm and joyful, it can invoke feelings of sociability and encourage conversations in your restaurant, so it's more suited to a room with dining tables than fast-food counters.

However, as orange contains the colour red, it could similarly be perceived as overwhelming to some people if overused.

YELLOW

Blue is an extremely popular colour in interior design as it promotes rest and calm, making you feel safe and even sleepy in the right circumstances. As a result, restaurants tend to shy away from it and choose more upbeat, stimulating colours instead. This is probably for the best, as it has also shown potential to be an appetite suppressant.

Yellow is said to stimulate serotonin (the 'happy' hormone) in our brains, so it's a great colour for fun restaurants such as burger bars or family-style eateries. Use yellow wherever you want to promote cheeriness and laughter — if you specialise in fine dining, you can opt for a pale yellow to provide an upbeat atmosphere while keeping your design sophisticated.

As with red, there is a downside to doubling down on yellow décor.

Studies have shown that too much yellow could have almost the opposite of the desired effect, including hyperactivity and becoming overly emotional. So, you might want to consider a yellow feature wall rather than painting all the walls of your restaurant, or to try decorating with yellow accents.

GREEN Green is a colour of harmony, neutrality, and balance, so it's always been considered a safe option to decorate a restaurant with. However, more recently, it has even more potential to be beneficial for your business. Healthy eating, veganism, and sustainability are more on trend now than they have ever been, so if your restaurant ticks any of those boxes,

That's not to say that blue should never find its way into restaurant décor, however. If you want to create the kind of establishment where people go to unwind and relax, it can help relieve their stress and evoke feelings of trust — perfect for encouraging repeat custom.

A bright, fresh blue can also remind people of being on holiday as it is reminiscent of the sea and clear, sunny skies, so if you've chosen blue for your restaurant, you shouldn't necessarily reconsider you decision.

"It's interesting to know that you can use colour schemes to influence the way people perceive and respond to your hospitality business. When decorating, think about the USP of your restaurant and the mood you want to create, then choose colours that reflect those.

"Your brand colours should be a jumping off point to ensure consistent branding — but remember that each colour can also have a negative association when overused. Bold colours, such as red, may be better off incorporated as accent colours.

"Opportunities to include accent colours include feature walls, artwork, and furniture, but also your crockery, cutlery, and napkins can be used to provoke the mood you want to."

Rachael Kiss, Marketing & Online Manager at Alliance Online

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New Law to Resolve COVID-19 Commercial Rent Debts Now in Place Issue 103

The ‘Commercial Rent (Coronavirus) Act 2022’ received Royal Assent today (March 24). This means that a legally binding arbitration process will be available for eligible commercial landlords and tenants who have not already reached an agreement. This will resolve disputes about certain pandemic-related rent debt and help the market return to normal as quickly as possible.

The law applies to commercial rent debts of businesses including pubs, gyms and restaurants which were mandated to close, in full or in part, from March 2020 until the date restrictions ended for their sector.

Debts accrued at other times will not be in scope.

The law comes into force today in England and Wales.

Business Minister Paul Scully said: “This new law will give commercial tenants and landlords the ability to draw a line under the uncertainty caused by the pandemic so they can

plan ahead and return to normality.”

“Landlords and tenants should keep working together to reach their own agreements where possible using our Code of Practice to help them, and we’ve made arbitration available as a last resort. Tenants who can repay their rent debts in full, should do so, and when they cannot, landlords should try to share the burden, so we can all move on.”

“The government encourages commercial landlords and tenants to negotiate their own agreement where possible, so that an arrangement to resolve debt is mutually agreed, instead of resorting to the arbitration process.”

March 24 was the last day of the general moratorium on commercial evictions and restrictions on Commercial Rent Arrears Recovery (CRAR) in England and Wales, but eligible firms remain protected for the next 6 months during which arbitration can be applied for or until the conclusion of an arbitration.

The moratorium has provided firms with breathing space to negotiate how to address the cost of commercial rent debts caused by the pandemic before the new law came into place.

CGA’s Drinks Recovery Tracker shows that average sales by value in managed pubs, bars and restaurants in the seven days to Saturday (19 March) were 7% ahead of the same week in March 2019.

After two weeks of sales just 1% off the levels of March 2019, it continues the steady recovery of the drinking-out market since the removal of COVID-19 restrictions. However, with cumulative inflation since 2019 running well above the 7% mark, sales remain well below pre-pandemic patterns in real terms.

St Patrick’s Day provided the best trading day of last week, with drinks sales on Thursday (17 March) up by 37% on the same day in 2019. Knock-on celebrations kept sales well ahead on both Friday (up 7%) and Saturday (up 11%). Saturday trading was also lifted by rugby fans watching the final round of Six Nations fixtures in pubs and bars.

“Last week’s trading figures show the hard work of Britain’s pubs, bars and restaurants to build back from two years of disruption is paying off,” says Jonathan Jones, CGA’s managing director, UK and Ireland.

“They also emphasise the value that good weather and celebratory occasions like St Patrick’s Day can bring to the On Premise, and with more sunshine, Mother’s Day and Easter on the horizon, operators can be cautiously optimistic about trading. However, confirmation this week of high inflation and the end to hospitality’s VAT relief, and mounting pressure on consumers’ disposable incomes, remind us that a return to pre-COVID-19 normality is still some way off” At a category level, spirits was again the star performer, with sales rocketing by a quarter (25%) on the same week in 2019. However, St Patrick’s Day also helped both beer (up 7%) and cider (up 10%) to 2022 highs. Soft drinks sales were flat, but wine sales were down 10%.

UKHospitality Chief Executive Kate Nicholls said: “UKHospitality will produce detailed guidance for webinars on how tenants should approach the arbitration process, and we’ll be urging arbitrators that they should be seeking to preserve businesses and jobs, which will of course be vital to the hospitality sector’s efforts to lead the UK’s post-Covid economic recovery. At the same time, landlords should take a pragmatic approach to the arbitration process.

“We’re also encouraging affected businesses to complete the Department for Business, Energy and Industrial Strategy’s (BEIS) rent survey, which seeks to ensure that the views of businesses are ‘heard and taken into account’. It can be accessed here.”

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Drinks Sales Jump 7% to Hit 2022 High

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These are very welcome new laws for the hospitality industry: the Commercial Rent (Coronavirus) Bill is decisive Government legislation to deal with the £7bn-plus rent debt accrued during the pandemic by businesses across all sectors. And as our sector tries to recover, it’s imperative that rent debt is dealt with, otherwise it’ll hamstring our recovery.

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A new law is now in place to help resolve certain remaining commercial rent debts accrued because of the pandemic, Business Minister Paul Scully has announced.

CLH DIGITAL

Staff Retention A Big Challenge For Hospitality After Mini-Budget Setback 6

CLH DIGITAL

Issue 103

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK Hospitality industry has been under severe strain due to labour and supply issues arising out of the twin blow of Brexit and the pandemic. There were hopes that the government would understand the situation of the deeply battered industry and come up with some supportive measures in the Spring Statement, especially the most sought decision on Value Added Tax (VAT) reduction, but the mini-budget was an utter disappointment, and the industry got nothing in specific.

THE MISSED OPPORTUNITY The chancellor’s decision not to freeze VAT at 12.5% is going to be a catastrophe for many in the industry. At a time when energy, raw material, costs are witnessing a relentless rise, rent and staff wages are set to increase further, taking back the VAT rates reduction would only add to their woes.

The VAT is levied on accommodation, food, and tourism, which will have a direct impact on already struggling customers as the tax burden will be passed on to them.

A timely decision to keep the VAT rates at the existing level would have helped in the early recovery of the industry and would have protected thousands of jobs.

Now the fear of a dramatic rise in prices and a cut in trading hours is looming large on the industry players.

RETAINING STAFF IS A BIG CHALLENGE Even though all the restrictions have been removed, many of the restaurants in London remain closed or are operating fewer hours due to rising staff shortages.

Hospitality businesses are currently facing the worst ever recruitment crisis despite offering higher pay, with

vacancies at an all-time high of around 178,000. The ongoing serious staff shortage in the industry is forcing them to close their operations or reduce trading hours.

Hospitality is a significant component of the UK’s economy and is the 4th largest employment generator and contributes almost 3 per cent of the UK economic output. This sector has been delivering vital jobs and is considered a vibrant and dynamic sector. Hospitality was desperate to operate fully and see some recovery after easing covid restriction, but the new challenge from the Russia-Ukraine conflict has put more pressure and is testing the resilience of the sector further.

At the same time, restaurants and pubs are up for a rude shock. After the disappointing Spring Statement, they now have to face staff shortages ahead of the busiest time of the year.

PANDEMIC THE MAJOR REASON FOR STAFF SHORTAGES During the pandemic, when many of the hospitality venues were not operating, and workers were on furlough, many pursued other interests, while competitive wages and demographics played a major role in workers changing places. Now the situation is that restaurants and pubs are not able to fill vacancies for many months after putting an advertisement.

WHAT NEEDS TO BE DONE NOW? Ongoing fixed costs along with rising debt are a major concern for the industry. Low revenues and low cash reserves after the pandemic may not allow the businesses to go for extraordinary wage hikes to retain staff, and they could be forced to raise prices, limit what they offer and reduce service levels. If it happens along with the VAT increase, it will make UK hospitality businesses uncompetitive compared to other nations.

A wage hike is inevitable, and businesses will have to consider it as the cost of living has seen a dramatic rise, but apart from those, businesses will have to look into other aspects of job creation and staff retention.

They will have to advertise vacancies and roles better and will have to establish clear paths for career development to attract young people into the industry. Long hours, stressful environments along with low pay have long been considered big deterrents to employment in the hospitality industry. Hence organisations will have to review their traditional hiring process and will have to work in sync with the government’s objective of a high-wage, high-skilled workforce.

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Hospitality Builds CityCentre Recovery as Sales and Footfall Rise

Hospitality businesses are starting to build sales momentum in Britain’s big cities after a steady return of workers, shoppers and visitors, new research reveals.

The latest ‘Top Cities’ report from On Premise consultancy CGA and Wireless Social, the leaders in guest wi-fi and data insight, combines sales and device log-in data to assess the performance of Britain’s 10 most populous cities over the four weeks to 12 March 2022.

Across the cities, sales increased by 3% on the equivalent pre-pandemic period in 2019. It marks a steady recovery from the previous four-week period, when sales were down by 3% on 2019; and from a challenging end to 2021, when many consumers stayed at home because of COVID concerns. Every city measured by CGA and Wireless Social achieved better sales growth than in the latest ‘Top Cities’ report in mid-February.

Glasgow was the most vibrant of the 10 cities, with sales in high single-digit growth from 2019 and checkin numbers increasing for the third period in a row.

Birmingham rose five places up the list to second and Manchester was third after recording double-digit sales growth.

London is in last place on the list for the third successive period. While trading and check-ins remain well below the levels of 2019, they did increase over the four weeks to 12 March, and further improvements can be expected as people return towards their usual habits in the capital. See below for the full list of cities.

However, with inflation now topping 6%, hospitality’s sales remain well below the levels of 2019 in real terms. Rising costs in energy, food and other key inputs are meanwhile squeezing operators’ margins, and the cost-of-living crisis may stifle consumers’ spending as the year goes on.

CGA client director Chris Jeffrey said: It’s good to see the hospitality sectors in Britain’s top cities recovering much of their pre-COVID vibrancy after the removal of restrictions. As consumers continue to head back to city centre offices,

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retail centres and attractions we can hope for further increases in sales and footfall. Appetite for pubs, bars and restaurants is clearly as strong as ever, but mounting inflationary pressures and the upcoming return to the full rate of VAT threaten many fragile businesses. Hospitality can undoubtedly power cities’ economic revival, but a lack of support in last week’s Spring statement risks stalling the recovery just as it begins.”

Julian Ross, founder and CEO of Wireless Social, said:

“The return to positive, pre-COVID sales figures is fantastic news for the sector, with city centres clearly on the way up. Despite this hugely positive insight, the industry continues to face unprecedented challenges in the form of rising energy bills, a hike in VAT and record-high inflation. It is, therefore, vitally important that this positive sales uptick continues and we look forward to helping sector businesses to successfully navigate the waters ahead.”

The series of ‘Top Cities: Vibrancy Ranking’ reports is based on a powerful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log-ins. It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out.

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the four weeks to 12 March 2022.

Numbers in brackets indicate position for the previous four weeks to 12 February 2022.

1 Glasgow (3) 2 Birmingham (7) 3 Manchester (2) 4 Leicester (6) 5 Leeds (9) 6 Bristol (1) 7 Liverpool (5) 8 Edinburgh (8) 9 Sheffield (4) 10 London (10)

Paper £20 and £50 Notes to be Withdrawn After 30 September 2022 Millions of pounds of paper banknotes are to lose their legal tender status this year, the Bank of England has confirmed. Old style £20 and £50 notes will be redundant from September 30, suffering the same fate as the £5 and £10 notes which were replaced by polymer versions in recent years.

services or as a deposit to an account accessed via them.

There are approximately £9 billion worth of paper £20 and £15 billion worth of paper £50 notes still in circulation. As they are returned to the Bank of England, these are being replaced with the new polymer £20 notes featuring J.M.W. Turner, and polymer £50 notes featuring Alan Turing. After 30 September 2022, the new polymer notes will be the only ones with legal tender status.

These notes complete the Bank of England’s first polymer series. The introduction of polymer banknotes allows for a new generation of security features which make them even harder to counterfeit.

The notes are also resistant to dirt and moisture and so remain in better condition for longer. These notes also have tactile features that allow the blind and partially sighted to use them.

After 30 September 2022 people with a UK bank account will still be able to deposit withdrawn notes into their account. Some Post Offices may also accept withdrawn notes as payment for goods and

Issue 103

The new polymer £20 was first issued on 20 February 2020, and the polymer £50 note was first issued on 23 June 2021.

See more here https://www.flickr.com/photos/bankofengland/albums /72157718772537843

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CLH DIGITAL

Issue 103

Driving Footfall – What The Hospitality Industry Can Be Doing To Encourage More People To Eat Out Despite Covid restrictions having been lifted across the hospitality sector, and business returning to normal for many bars and restaurants, the industry is still facing immense challenges.

Cost of living is at an all-time high, meaning some families are less willing – or unable – to eat-out as often as they once did. As a consequence, footfall in once-busy restaurants and bars is set to stagnate, resulting in reduced revenue and many businesses struggling to stay afloat.

However, Managing Director at Thai Leisure Group, Ian Leigh, believes there are things businesses can do to encourage diners to eat out this summer, which will in turn drive footfall.

1. PRIORITISE RECRUITMENT FOR AN ENHANCED CUSTOMER EXPERIENCE Quality recruitment is everything in the hospitality sector. Since the pandemic, many staff have found work elsewhere or even left the country. Responding in panic, many restaurants and bars have been forced to recruit underqualified staff in order to simply fill in the gaps and put numbers on the restaurant floor. This may be a short-term fix, but it is not a long-term solution as quick and poor recruitment will most likely lead to problems down the line, including a higher staff turnover.

To encourage customers to return, hospitality leaders should ensure each member of staff encompasses the company values and gives the customer a reason to come back. Skilled and friendly staff who are value-aligned, will mean less staff turnover and happier patrons. Yes, this may mean spending more money and working harder to find and recruit the right people, but it will certainly be worthwhile in the long-term.

2. OUTDOOR DINING AND DRINKING If the pandemic showed us anything, it’s that Brits love to eat and drink outdoors, providing the environment

is right. It is therefore vital to not neglect this aspect of dining, and consider extending or enhancing your outdoor seating beyond the need of restrictions. For some businesses of course, this may not be logistically possible, however, those with the capability of opening or expanding their alfresco offering should do so.

With the warmer, summer months just around the corner, having an outdoor dining offering will set you apart from competition. If designed correctly, the space can also be utilised during the winter months in order to maximise the investment. For example, we extended a series of our outdoor spaces at our Chaophraya sites over the pandemic, with the intension to utilise them as a summer garden as well as a cosy, winter grotto later in the year. Eventually, this becomes something diners recognise the restaurant for, causing them to return all year round.

3. ADAPT/EVOLVE YOUR MENU OFFERING All too often, restaurant owners and bar staff point the finger externally for why revenue may be struggling.

However, the core problem may just start with what food and drink your customers are presented with.

Start by surveying and collecting feedback on your menu offering from diners, you may be surprised to find some foods and drinks, at the very least, are more popular than others. It is therefore important to continue to evolve, adapt, improve and add to your menu, to ensure an increasingly positive reception to food and drink to even the most loyal customers. This may start with simply introducing a new cocktail, or something more extreme like a full menu overhaul. Collect the feedback and implement the right changes to ensure your restaurant is giving its customers top-quality food in-line with the company brand.

4. BRING AN ELEMENT OF THEATRE TO THE TABLE As the cost of living continues to increase, people will inevitably be more selective with their spends.

However, when they do dine out, they will reserve this special occasion for a bar or restaurant considered ‘special’ to them. It’s up to businesses to try and grow the customer’s experience if they want to be considered one of the few, special venues for when people do decide to visit a bar or restaurant.

To do this, restaurants should consider bringing an element of theatre to the table. This could include sizzling hot plates or cooking masterclasses , so visitors can get the visual and learning experience when dining out, not just a meal.

It is also a great option to offer private dining rooms and intimate guest areas, so that customers have the option to upgrade their experience for birthdays, corporate meetings or family get-togethers. Anything you can do to upgrade the feeling of joy and excitement upon stepping through a restaurant doors, you should do it!

Oldest Pub Can Serve Customers for Another Thousand Years Insolvency firm Clarke Bell has navigated a successful liquidation process to help the UK’s oldest pub, Ye Olde Fighting Cocks, to remain open under new management. Escalating business rates, taxations and the pandemic have had a devastating impact on the pub in St Albans which has been in business for over a thousand years.

Over the past few months Clarke Bell has worked with the pub management team to place the company into Creditors’ Voluntary Liquidation (CVL), while new management is found by the brewery.

Commenting on the experience Christo Tofalli, landlord at Ye Olde Fighting Cocks, said: “I worked tirelessly to keep the pub open, but it has been a struggle in

the face of the pandemic. It is devastating that I have had to close my doors. However, Clarke Bell made the process as easy as possible, and I am delighted that the pub will open its doors again soon.

John Bell, director of Clarke Bell who managed the liquidation, said: “Ye Olde Fighting Cocks is another victim of the pressures which have hit the hospitality sector hard over the last two years. Chris (the landlord) has taken the best course of action available by using the liquidation process. It means that he can move on and the oldest pub in the UK will remain open, albeit under new management.”

Seafood Pubco Celebrates Partnership Anniversary with New Tring Opening This week saw the opening of Seafood Pubco’s The Grand Junction Arms in Tring, following a six-month, £1.2m redesign and renovation.

It is a year since The Oakman Group acquired Joycelyn Neve’s six north-west Seafood Pubs to form their new Seafood PubCo (SPC) division. Monday 28th March saw the opening of their new southern flagship, The Grand Junction Arms in Tring following a sixmonth, £1.2m extensive redesign and renovation.

The Victorian canal-side pub, which the locally based premium pub company purchased last Spring, has always been high on the wish list of Peter Borg-Neal, the founder and executive chairman of The Oakman Group, who admitted that he had always wanted to own the site.

Peter said: “This was bubbling away in the back of my mind for some time. A long time ago, my son, Eamonn, and I had discussed what we’d do to improve it after years of insensitive piecemeal alterations. Whilst we knew the building and the garden would require a great deal of work, we could see the potential and when I showed it to Joycelyn, she was convinced it would make an excellent Seafood Pub.” He added: “The SPC acquisition has been a great success for The Oakman Group. As expected, it has been a good cultural fit and the business has seamlessly merged into the Oakman family. The pubs are trading well and present a new dimension to our expansion plans for the future. In Joycelyn and Oakman MD, Alex Ford, we have two of the most talented young operators in the country heading up our two key brands under the astute guidance of our CEO, Dermot King.”

Reflecting on her first year as a divisional MD at The Oakman Group, Joycelyn Neve said:

“I have really enjoyed becoming part of the Oakman family and it is great to be surrounded by people who are on my side and know what they are doing. It’s been a busy and very rewarding 12 months.

We relaunched the six original Seafood Pub sites back in May 21 after significant renovations and investment in the properties. Trading in those six pubs is 21.5% ahead of pre covid performance, and we are delighted with the results.

“We converted The Pointer at Brill in Buckinghamshire into a Seafood Pub in October – our first site in the South – which is also trading ahead of expectation. This week’s opening of the Grand Junction Arms brings us up to eight and we have another two sites in the immediate pipeline – one in Buckinghamshire and another in Lancashire.

“Consequently, this is an incredibly exciting time for the Seafood PubCo. Combining what was always a great brand with the best-inclass team at Oakman has given us the bandwidth and firepower to achieve the growth and results we are delivering. The Grand Junction Arms will be the biggest investment in a Seafood PubCo site to date and we are very optimistic about what we can achieve here.

“With the opening of The Grand Junction, we have also launched our new brand imagery. We have utilised the traditional Seafood PubCo blue and white palette but have updated the typeface and added our new brand promise of – Serving Food from Land & Sea. It looks superb and I am looking forward to seeing the signage outside of all our Seafood Pubs very soon.”

Joycelyn added: “The opening is particularly significant being in Tring where Oakman began, and with Éamonn Borg-Neal, Peter’s son, being the General Manager. After 10 years in the Oakman Inns estate, Éamonn is ideally positioned to be a key part of our growth in the South.”

Issue 103

CLH DIGITAL

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National Minimum and Living Wage rates Increase Today (1 April) In full, the increases from 1 April 2022 are:

Millions of UK workers will receive a pay rise from Friday 1 April 2022, as the National Minimum Wage and National Living Wage rise comes into effect.

Rate From April Current rate Increase National Living Wage £9.50 £8.91 6.6% 21 to 22 year old rate £9.18 £8.36 9.8% 18 to 20 year old rate £6.83 £6.56 4.1% 16 to 17 year old rate £4.81 £4.30 4.1% Apprentice rate £4.81 £4.30 11.9% Accommodation offset £8.70 £8.36 4.1% With the rates going up from 1 April, workers across the UK are being urged to check they are being paid properly. This can be done by visiting the Check Your Pay site, which also offers advice on what to do if you are being underpaid.

The uplift in wages, which will benefit around 2.5 million people, includes the largest ever increase to the National Living Wage. It will put £1,000 a year more into full-time workers’ pay packets, helping to ease cost of living pressures.

With the rise, the yearly earnings of a full-time worker on the National Living Wage will have increased by over £5,000 since the introduction of the National Living Wage by the government in April 2016.

As a direct result of government action, the current number of employees on the payroll is over 600,000 more than pre-pandemic levels - and unemployment has fallen to 3.9%.

Business Secretary Kwasi Kwarteng said: “We have never been more determined to make work pay, and by providing the biggest cash increase ever to the National Living Wage from 1 April, we are giving a boost to millions of UK workers.”

“While no government can control the global factors pushing up the cost of everyday essentials, we will absolutely act wherever we can to mitigate rising costs.”

“With more employees on the payroll than ever before, this government will continue to stand up for workers.”

The uplift will particularly benefit workers in sectors such as retail, hospitality and cleaning and maintenance. Apprentices will also get a

large 11.9% increase to their minimum hourly pay, with 21 to 22 yearolds seeing an immediate 9.8% rise. The National Living Wage, the minimum wage for over 23 year-olds, will now move up to £9.50 an hour.

Last year, the age threshold for the rate moved from age 25 to 23, meaning that more young workers are now eligible for a higher wage.

The new National Minimum Wage and National Living Wage rates are both statutory minimums, and businesses are encouraged to pay workers above these whenever they can afford to do so.

Recent studies show significant benefits for employers who pay their staff higher wages, which includes higher job retention and staff productivity.

The government also announced it will be launching a communications campaign in the coming weeks to help increase understanding among minimum and living wage earners around the wages they are legally entitled to, as well as the steps they can take if they are concerned they are being underpaid.

The Chancellor Rishi Sunak said: “This historic increase will mean a pay rise for millions of hard-working Brits - with an average full-time worker pocketing an extra £1,000 a year.”

“We’re doing everything we can to ensure people keep more of what they earn in these challenging times, with a new Tax Plan that delivers tax cuts for nearly 30 million people as well as £22 billion to help with the cost of living.”

Hospitality Leaders Launch Auction to Raise Funds for Ukraine Crisis A collaboration of hospitality industry representatives has created an auction of extraordinary experiences to help raise funds for the DEC Ukraine Humanitarian Appeal.

Hospitality Auction4Ukraine is open to all, not just the hospitality industry, with the opportunity to place bids online. The auction will close at 9pm on 14 April.

More than 50 incredible prizes have been donated by hotels and hospitality organisations to Hospitality Auction4Ukraine. Items include a suite and cocktails at The Savoy, a private dining experience for 12 guests at Corrigan’s of Mayfair, and a stay at Claridge’s.

Stuart Bowery MI, multi property general manager, JW Marriott Grosvenor House London said:

Amongst other lavish items on offer is a Vintage Steam Boat Experience at Henley Regatta, two tickets to the Hurlingham Club Grand Prix Ball, a South of France Classic Car Road Rally as well as a collection of four Glenmorangie Grand Vintage Whiskies and more.

Proceeds will be donated to the Disasters Emergency Committee (DEC), which is operating in Ukraine and neighbouring countries to help meet the needs of refugees and displaced people. With four million people expected to be displaced by the Ukrainian crisis, the money raised will provide direct aid to those who need it most.

“The launch of Hospitality Auction4Ukraine is a vital step in the hospitality industry’s collective fundraising goal to support the Ukrainian people in their time of need. We are extremely grateful to the businesses that have donated prizes to help us reach this goal.”

Hospitality Auction4Ukraine was launched in conjunction with Lunch4Ukraine, a fundraising event which takes place at JW Marriott Grosvenor House on 5 April. UKHospitality, The Master Innholders, The Caterer, Gold Key Media, Custard Communications, Hospitality Action and the Institute of Hospitality aim to raise £100,000 for the Disasters Emergency Committee (DEC) Ukraine appeal.

Hospitality Auction4Ukraine is now open for bidding: https://superstars-auctions.com/lunch4ukraine

Issue 103

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Hospitality Businesses Urged to Make the Most of Extended Licensing Hours Over the Platinum Jubilee Weekend The Government has confirmed licenced premises will be able to extend their opening hours to 1am on the Thursday, Friday and Saturday evenings of the special bank holiday weekend (2nd to 5th June).

“We welcome that the Government has seen the importance of extending licensing hours for an occasion as momentous as the Platinum Jubilee Weekend, when pubs and bars are likely to be a focus of community celebrations.

Industry body, UKHospitality, has applauded the temporary change in licensing rules for England and Wales. The measures, for which UKH had campaigned strongly, will allow people to come together for longer in hospitality venues to celebrate the Platinum Jubilee in their community and aid the recovery of the beleaguered sector.

“The boost to business will be very welcome for operators facing soaring costs and plummeting consumer confidence. With the higher 20% rate of VAT also set to return for the sector in April, businesses will need to capitalise on every opportunity to drive revenue if they are to have any hope of recovery post-pandemic.”

Having missed out on two years of full and unrestricted trading over dates such as Christmas, Mother’s Day and Easter, this summer’s Platinum Jubilee celebrations to mark 70 years of the Queen’s reign, represents an opportunity for hospitality businesses across the UK looking to boost the recovery.

The trade body is also calling for the relaxation of pavement licences to be made permanent in order to aid businesses in the industry.

Responding to a recent Department for Levelling Up, Housing and Communities (DLUHC) call earlier this month for views on pavement licences, UKHospitality said the temporary scheme should become permanent, pointing to their success in helping businesses survive. The move would be a ‘low-cost, low admin’ helping hand for the sector, it said.

UKHospitality CEO, Kate Nicholls, said:

Ten Pubs and Two Licensees Take Home Honours at Night of Excellence Awards Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “Congratulations to all the winners at the Night of Excellence awards. And a big well done to the team at The Barologist in Edinburgh for winning Pub of the Year!

Ten pubs and two licensees have taken home honours at the Night of Excellence awards in a lavish ceremony and dinner held at Whittlebury Hall in Towcester, Northamptonshire.

The awards, hosted by Greene King Pub Partners, celebrated the success of Greene King Pub Partners’ licensees.

“Our partners are a class above, so choosing the winners was no easy task and the bar was exceptionally high.

The awards were attended by numerous licensees from across the country who work with Greene King Pub Partners, as well as representatives from the hospitality and pub sector including trade bodies, business leaders and more.

Comprising of 14 awards ranging from Community Pub of the Year to Pub Team of the Year – and an overall Pub of the Year award – entrants to the Night of Excellence awards go through a strict judging process including mystery visits in order to be crowned winners. Over 200 pubs and licensees entered the awards, eventually being whittled down to 30 finalists.

The Barologist, located in Leith, Edinburgh was the overall winner of the Night of Excellence Awards, picking up the Pub of the Year award. It also won the Spirit Pub of the Year and Innovation Pub of the Year awards.

Mari Woods, licensee for the Rose of Moseley pub in Moseley,

“It is great to celebrate our business partners and the way they go above and beyond to run fantastic pubs for their local communities. I look forward to making the Night of Excellence awards an annual event going forward!”

Andrena Smith-Bowes and Jamie Mackinnon of The Barologist, said: “Words cannot express how delighted I am to have won not one but THREE awards at the Night of Excellence awards, including Pub of the Year!

Liverpool won the lifetime achievement award in recognition of her 30 years operating the pub and raising in excess of £250,000 for charities.

Clive Price, founder of Baron Pub Co Ltd, won the Multiple Operator of the Year award in recognition of his consistent and proven track record in turning around pubs into thriving locals at the heart of their communities.

“When we opened The Barologist in 2018 I wanted to create a brilliant and unique pub experience – winning these three awards shows we have done just that.

“I would like to dedicate all three of the awards we have won to the brilliant team at The Barologist – this award is a thanks to you and the amazing work you do.”

Hospitality: A Fresh Perspective On Safety 12

CLH DIGITAL

Issue 103

By Gavin Scarr-Hall, Director of Health & Safety at Peninsula (www.peninsulagrouplimited.com) WHAT CHALLENGES DOES THE HOSPITALITY SECTOR FACE WITH HEALTH AND SAFETY?

Environmental Health Officer believed that the accident was completely avoidable as the company had failed to maintain a safe system of work or to carry out a suitable and sufficient assessment of the risks associated with slipping within the kitchen.

For many businesses, it’s no small achievement simply to be reopening the doors after a prolonged series of lockdowns, restrictions, and general anxiety around going out.

McDonalds are another high-profile example. A drive-through meal is always tempting, but at their West Thurrock restaurant the signs for directing traffic were unclear. Management sent a 17-year-old employee outside to direct customers, despite him having no training in directing and controlling traffic.

The pandemic has seen significant change, with experienced workers leaving hospitality for other sectors, and employers finding it difficult to replace them. Figures from the Office for National Statistics suggest that hospitality businesses are more than twice as likely as other industries to struggle filling vacancies.

That said, the hospitality industry is still the third biggest employment sector in the UK. Many new recruits are inexperienced and new to the industry, which can leave them vulnerable to common hazards, such as slips and trips, fires, and manual handling.

Customers are another key focus, with businesses needing to re-establish trust with a population that’s been conditioned to stay away from crowded places over the last two years. Many venues have banked on their good safety record as a way of enticing custom back inside. It’s a smart strategy, but health and safety doesn’t begin and end with COVID-19.

The outdoor spaces that were vital to keeping venues compliant with restrictions now have to consider how they impact safety. If you’ve invested in permanent outdoor facilities with outdoor heaters, have you updated your fire risk assessment to incorporate this new source of ignition? What about the slip and trip hazards presented by these new physical structures? Safety management has to be looked at from all angles.

WHY IS IT SO IMPORTANT TO ADDRESS HEALTH AND SAFETY RIGHT NOW? As people return to socialising and spending money on nights out, hospitality is in a precarious position. On the one hand, any boost in custom is welcome after two years of closures and restrictions. There’s clearly a strong appetite with public confidence around visiting pubs, bars, and restaurants double where it was in early 2021.

On the other hand, customers are now more conscious of hygiene and infection than ever, shining a safety spotlight wherever they go. Social media - a vital tool for promotion in the industry - can also be used to document bad practice to a worldwide audience. Add in the widespread staff shortages, and safety compliance can look unattainable and unaffordable for many.

The danger comes when businesses see safety as an acceptable area in which to cut corners or cost. Any intake of new employees should mean investment in training. Lack of experience, lack of familiarity with the work environment and inability to spot common hazards makes new starters far more vulnerable.

MANY DON’T EVEN CUT THESE CORNERS ON PURPOSE. Recent cases for the hospitality industry highlight how small and large companies who do not follow health and safety procedures put workers at risk.

A 16-year-old girl was employed at a fast-food outlet to cook fries in a fryer. The young worker slipped on water that was leaking from an ice-making machine and instinctively put out her hand to break her fall.

Unfortunately her hand went into the deep fat fryer containing oil at a temperature of 360°F and she sustained severe burns to her left hand and forearm. The outlet was short staffed on the day of accident and the Team Leader was working on the tills instead of monitoring workplace safety.

Although the company policy was to mop up spillages it was common practice to leave spillages at busy times and cover them with a sheet of cardboard, which itself can create a tripping hazard. At busy times it was usual to give greater priority to serving customers than to cleaning spillages. The local authority prosecuted the company and on successful conviction the magistrates imposed a total fine of £15000. The investigating

A motorist became aggressive and drove into the employee, fracturing his knee. It was later discovered that two other employees had been injured directing traffic at the same location. McDonalds’ safety procedures themselves were not in question, but they failed to train their employees on what those procedures were.

They were fined £200,000 for failing to provide information, instruction, training, and supervision to employees.

McDonalds failed to recognise that new starters are at higher risk than everyone else in the workplace.

You’re far more likely to have an accident in your first six months than during the whole of the rest of your working life. That’s why it’s vital to make sure that new starters and young persons (16-18-year-olds) entering your workforce have the proper training to stay safe at work.

HOW CAN YOU REDUCE RISK IN THE WORKPLACE? Every venue that offers food should take a good look at their fire risk assessment. This is a ‘must’, not a ‘should’. Check that it’s up-to-date and carried out by a competent person. Most fires are avoidable, and your fire risk assessment should give you a detailed, tailored look at what measures are suitable for your premises.

Kitchens are at higher risk than most businesses, as they use gas, naked flames, and flammable substances like cooking oil. This means staff must have good fire awareness and understand all emergency procedures. You don’t have to empty out the restaurant to carry out a drill; schedule it before opening, so that staff can familiarise themselves with escape routes and raise any concerns.

Running at capacity often means everyone is in a hurry. This is when slips, trips and falls happen. Kitchen and waiting staff are especially at risk, with food spillages, wet floors, and trip hazards aplenty. Manage kitchen safety with a good housekeeping regime, appropriate footwear, and good lighting. Food spillages can be a double risk – there’s the actual food itself, and then the wet or greasy floor after mopping it up. Consider a two-stage mopping process. First, mix the detergent to the correct amount with hot water, then leave it for a minute or so on the floor before mopping up. This will be much more effective at removing grease than simply mopping the spillage immediately.

Checking everyone wears suitable footwear can take up valuable time. Look into slip-resistant overshoes.

These are a great, low-cost solution for kitchens with smooth flooring (typically found in older facilities), and for those kitchens where slip accidents have occurred before.

The key to any control measure’s effectiveness is how well you train your employees to carry it out. Protect new starters with six steps: • Assess their capability – what experience do they have? How familiar are they with a fast-paced working environment?

• Set up an induction – use plain, simple language and show them where hazards exist in your workplace with a walkaround tour.

• Keep your control measures up to date and involve employees in discussions about risk.

• Provide information, instruction, and training about risks they may be exposed to, and how they can avoid those risks.

• Supervise new starters and make allowances for common mistakes by providing a safe space, where questions can be asked, and concerns can be raised.

• Check their understanding of the training, and that new starters continue to work safely and know who to go to with concerns about health and safety.

Your workforce might well be freshly delivered or finely matured. Either way, they’re all facing the same challenges, serving the same tables, and have the same responsibility for safety.

Eleanor Roosevelt never did venture into health and safety management. Still, she taught one of the most important lessons for hospitality right now: _“Learn from the mistakes of others. You can't live long enough to make them all yourself.”_

Michelin-Starred Chef, Kenny Atkinson Reveals National Chef of the Year Brief to Celebrate its 50-Year Anniversary Who will be crowned the National Chef of the Year in the 50th anniversary of the competition? That’s going to be one of the most hotly anticipated questions in hospitality this year as the Craft Guild of Chefs celebrates half a century of the prestigious industry award.

Entries have opened online, and chefs now have until 31st May to work on and submit their menus.

For this major anniversary year, Kenny Atkinson is asking competitors to produce a three- course celebration menu. The starter may be a fish, seafood or vegetarian dish worthy of this special occasion and judges will focus on the sourcing, provenance and sustainability of the ingredients used. For the main course, chefs should use British or Irish venison and incorporate more than one element whether offal, a secondary cut or prime cut. Judges will want to see how natural seasonal accompaniments are showcased within this dish. For the final course, the brief has been left wide open and is simply a warm or cold dessert for a grand finale which provides balance to the menu and has a clear wow factor.

A focus on sustainability remains a top priority for the Craft Guild of Chefs and competitors are asked to use at least one of the ingredients on the KNORR® Future 50 Foods list. These ingredients have been identified with the support of WWF as having a positive impact on the environment, by improving the diversity of the crops we consume as well having excellent nutritional credentials. This element can be used in any of the three dishes but must be clearly detailed in the menu and ingredients list.

Chair of Judges, Kenny Atkinson who is chef patron at House of Tides in Newcastle said: “With it being the 50th anniversary of NCOTY I want the whole hospitality industry to join us in this celebration.

Entering one of the UKs longest running and most prestigious competitions is an exciting prospect for any chef, so I want to see as many entries as possible. My brief gives chefs plenty to play with whether that’s digging back into the archives of culinary trends over 50 years, showing how things have evolved or celebrating hero dishes, ingredients, and chefs. It’s completely up to their interpretation but I want to see passion, creativity and culinary talent oozing out of the menus.”

Once all the entries have been received the judges will whittle them down to semi-finalists who will then be invited to the second stage which will be completed online in July. The final cook-off will take place at Le Cordon Bleu in September followed by an exclusive VIP event.

This will be held to not only announce this year’s winner but to celebrate those who have been a huge part of the competition over the

last 50 years including former competitors, judges, ambassadors, sponsors and the media.

Organiser of the competition, David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland said: “For the last 50 years, we have seen so much talent cooking in the kitchens of NCOTY; with some of the biggest names in the industry judging. There has always been so much respect for this competition because we’ve adapted it for the current times whilst ensuring its heritage and credibility within the industry has remained our top priority. Chefs come back time and time again, not only because they want to win this huge title but because of how much they learn from the experience and grow.

There are no barriers to entry and celebrating our rich culture and culinary heritage is done best when reflected by the diversity within the hospitality industry. Just imagine taking the title of National Chef of the Year as we celebrate such an incredible milestone.”

The winner will not only receive the most sought-after chef title in the UK, but they will take home a host of impressive prizes including culinary experiences, equipment and trips of a lifetime.

Chefs should register to be part of the event on the National Chef of the Year website at https://nationalchefoftheyear.co.uk. Once they have created an account, chefs can keep working on their entry over the next two months and save as they go along. To be part of the competition in 2022 they must hit submit by midnight on Tuesday, 31st May.

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Issue 103

How To Overcome Feeling Awkward and Have That Difficult Conversation About Drinking Doing something practical together, like completing the Drinkaware Unit and Calorie Calculator, could be a good way to open up about how much you both drink

you care about.

Drinkaware research[1] has highlighted that some difficulties can exist with alcohol in the workplace. Almost half (47%) of employees have suspected a colleague was hungover in the past 12 months and almost onefifth (18%) have worked with someone they thought was under the influence of alcohol.

Use positive, supportive language and avoid criticism, making judgements or using labels such as "alcoholic". Try to keep questions open, such as, "I've noticed X, Y or Z, what do you think?” rather than "don't you think you have a problem?" Think about phrases such as:

Working in the hospitality sector may make you more aware of the potential issues this could cause and be better placed than most to notice if someone is drinking at levels that could be harmful to their health and wellbeing.

I've noticed you aren't so positive since you've been drinking more and that’s not you. I'm not bringing it up to upset you, but because I'm concerned

Noticing and broaching the subject with a friend or colleague can feel like a difficult bridge to cross. Only the individual themselves can make a change but having an honest, supportive conversation can be the start of helping someone recognise they may need to make changes to reduce their risk of alcohol harm.

Whether it is a work colleague or customer, family member or friend, Drinkaware has some simple suggestions to help: This will be a difficult conversation for both of you so approach it with sensitivity and empathy. Put yourself in their shoes and think about how you would feel and react if someone talked to you about your drinking Talking to a friend or colleague about the things that most concern us is beneficial for our mental health and general wellbeing. Although a more accepting culture may help people to open up, it can still be difficult to start a conversation if you are worried about somebody else’s behaviour, especially their drinking.

Adam Jones, business development and partnerships director of alcohol education charity Drinkaware offers some guidance on having those difficult conversations about alcohol that will help you look after those

Choose a safe and comfortable place where you won’t be disturbed and pick your moment so that you are both in a calm mood and responsive to an honest conversation This shouldn’t be a one-way speech and you must be ready and willing to listen. The more you listen, the more someone will feel comfortable to open up Be prepared and have as much information available as possible, and be able to provide advice on getting support if they ask for it

What are the things that you think may be making you drink more?

What activities would you like to do if you could take some drink free days?

Someone’s relationship with alcohol can be complicated and linked to a number of reasons or emotions, such as depression, social acceptance or coping. It isn’t easy for a person to admit or accept that their drinking could be becoming a problem for them and they may not want to, or be ready to, have the conversation. So be patient, keep your questions open, avoid judgement and be prepared to get support yourself.

If you are concerned that you or someone you care about may be drinking too much there is help available. Our free online chat service Drinkchat or Drinkline telephone service (0300 123 1110) provide access to confidential advice from trained advisors. Details of other support services are available on the Drinkaware website including the MyDrinkaware app which is a first step for many in making a change to a healthier life.

[1] https://www.drinkaware.co.uk/news/half-of-workers-suspect-their-colleague-ishungover-new-data-from-drinkaware-reveals

Local Pub Reopens Following £130,000 Investment with Brand New Licensee

Community pub, the Black Bush, in Washington near Sunderland, reopened on March 24th following a combined investment of £130,000 from leading community pub company, Admiral Taverns and brand-new licensee, Patrick Evennett.

Working together with Admiral Taverns, the licensee has breathed a new lease of life into the pub ahead of the summer, with a transformational interior and exterior refurbishment. Inside, residents will be able to enjoy a brand-new function room with a disco platform that can fit up to 70 guests. The garden also boasts a new look, with refreshed signage, benches, lights and hanging baskets outside.

Patrick has a wealth of experience in the hospitality industry and hopes to use knowledge and expertise to ensure the pub becomes a pillar of the local community. Having lived in the surrounding area for almost 30 years, and himself been a customer of the Black Bush, Patrick and his family are rooted in Washington and know the com-

munity well.

Licensee of the Black Bush, Patrick Evennett, said: “This pub is extremely special to me and I want to share that with the people of Washington. I really feel like I have something to give. My aim is to create an intimate, relaxing space where customers feel at ease. Having celebrated so many special, personal occasions in this pub as a customer, I want to pass this onto the residents and offer a place for them to celebrate their special moments too.”

Admiral Taverns’ Business Development Manager, Craig Kennedy, commented: “Patrick’s charisma is completely infectious, and it doesn’t take a lot to see just how passionate he is about the Black Bush. His experience and expertise combined with his knowledge of the local area is invaluable and we’re very pleased to have him onboard at Admiral Taverns.”

Arc Inspirations to Launch Manahatta Newcastle – its Largest Investment Ever Bar operator Arc Inspirations is set to expand its successful portfolio of premium venues with its biggest ever development – having secured approval to launch a £2.5m Manahatta bar in Newcastle.

On the site of a former Allied Irish Bank which has been vacant for 10 years, approval for the investment by Newcastle City Council is particularly noteworthy as the granting of new licences in the town is exceptionally rare.

The company had to demonstrate its status as an ‘exceptional’ operator in order to overcome significant opposition, given Newcastle’s established ‘cumulative impact’ policy, and due to the location of the proposed bar in a designated so-called ‘stress’ area.

The scale of the development of the grade-II listed building on Collingwood Street means it is the largest investment in the group’s history. With a capacity for 500 guests, the development will create nearly 100 new jobs in the city.

Commenting, Arc Inspirations co-founder and CEO Martin Wolstencroft said: “We’re absolutely delighted to be bringing our Manahatta brand to Newcastle. We love the city and can’t wait to open what will be our second venue here, after Banyan. It’s an extremely challenging and rigorous process to win the necessary approvals here, so to do so is a tremendous reflection on the quality of our

business, our people and our operations.”

The Newcastle Manahatta will be the eighth site for the brand. Current locations include Leeds, Manchester, York, Harrogate and most recently, Birmingham, which opened six months ago. The group currently operates a total of 18 premium bars, under the brands of Banyan Bar & Kitchen, BOX and Manahatta.

The new location is close to Arc Inspirations existing Newcastle Banyan branch, nearby on Blackett Street, aligning to the group’s strategy of operating in clusters; complementary brands located in close proximity to each other in key towns and cities in the Midlands and the North.

Wolstencroft added: “Expanding our Manahatta brand in the city of Newcastle perfectly aligns with our growth strategy following our new banking agreement with HSBC, and after a record-breaking trading performance last year, both in profit and in sales.

“We’re an ambitious growth business so this win is a true testament to our strong culture, high standards, and fantastic teams. We are confident that the Manahatta brand will be a popular addition to both the Newcastle social scene and our business, as we seek to significantly expand over the next three-to-five years.”

Pub Governing Body Welcomes Enhanced Codes of Practice 18

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The Pub Governing Body (PGB) has welcomed enhancements made to the Codes of Practice for England & Wales that will formally take place from today and are now live on the PGB website for tenanted and leased pubs.

The Codes apply to pub companies operating less than 500 tied pubs in England & Wales and is a condition of membership for both the British Beer & Pub Association (BBPA) and the Independent Family Brewers of Britain (IFBB).

In addition to administrative updates, the main areas that have been changed are: A recommendation that a record should be kept of meetings with BDMs;

A recommendation that permanent rent concessions or other discounts should be documented; An update to the section on dilapidations; A new section on the purchase of fixtures and fittings on termination These changes aim to strengthen the current code and reflect key points raised between licensees and pub companies since the Codes came into operation. The section on dilapidations in the lease code also refers to new industry best practice recently published. The Scottish Code is also being reviewed currently.

Commenting on the changes, PGB Chair Sir Peter Luff said:

“These changes are significant and timely, but what is so very encouraging about them is the constructive spirit in which they have been agreed by the companies and adopted by the PGB. They are further proof that self-regulation works, to the benefit of tenants, to landlords and, indeed, to customers.”

Chief Executive of the British Beer & Pub Association Emma McClarkin said:

“We are delighted that both BBPA and IFBB members that operate less than 500 tied pubs have agreed further enhancements to the Codes of Practice. These Codes provide a great foundation for a positive partnership between pub companies and their tenants and lessees.

“The fact that very few disputes come before the Pubs Independent Rent Review Scheme and the Pubs Independent Conciliation and Arbitration Service is testament to the Code and we are confident the changes announced today will strengthen these partnerships even further.”

The Pub Governing Body members are six of the industry’s leading associations representing both tenants and landlords: UKHospitality, The Licensee Association, The British Beer & Pub Association (BBPA), The British Institute of Innkeeping (BII), the Federation of Licensed Victuallers Associations (FLVA), and the Guild of Master Victuallers (GMV).

WTTB – Print Ordering Made Easy…

To take liberties with a popular phrase, “no business is an island.”

To succeed there are so many other factors to take into consideration, which is why it’s important to ensure that you have reliable, cost effective and professional suppliers in your corner.

WTTB is one such ally, so much so that we don’t see ourselves as service to your business but rather an extension of it.

Our print on demand and up-to-the-minute technology means that we can provide everything you need for your offline marketing – from banners to flyers to signage and all points in between.

Through our state-of-the-art site you can manage your print requirements

seamlessly and easily, with a fast turn around time. And although we’re a digital service, we’re there every step of the way to give you our support or answer any queries.

Our products are suitable for an endless range of sectors and particularly for hospitality.

From information packs to menus, from promotional materials to vouchers and loyalty cards – we’re about producing everything your business needs to keep your existing customers happy and to help you win new ones.

We have a long and strong track record in helping boost our customers’ bottom line with endless solutions to help you get your business noticed and keep it front of mind.

Print is an essential tool for any successful business so find out what we can do for you by visiting www.wherethetradebuys.co.uk

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One in Five UK Hospitality Workers Fear Mental Health Issues Could Damage Their Career Progression Study reveals increasing issues in the industry around reporting employee wellness, as two-thirds of UK hospitality employees don’t feel comfortable raising mental health concerns at work.

regular workload reviews, weekly face-to-face meetings, or even the creation of better mental health policies. The most important aspect is that employees feel comfortable and safe to discuss any concerns.

One in five UK employees working in hospitality are worried that raising mental health concerns could negatively impact their position within the company, a new report into employee mental health has found.

“At Wildgoose, we continue to offer both in-person and virtual team building experiences, helping companies to encourage colleague relationships and improve employee wellbeing .”

This study comes following recent calls from the Bristol Food Union that lack of progression, low pay and unsocial hours is having a detrimental impact on the hospitality industry’s ability to retain staff, particularly female employees.

Kristen Keen, founder and owner of Cluer HR, comments on the findings: “Unfortunately, there is still a stigma that surrounds mental health issues and a lack of education on the subject. To help improve employee wellbeing at work, both managers and the entire workforce should receive training, so that everyone can recognise and understand mental health issues. Plus, having 1:1 meetings with employees is a great way to encourage people to safely discuss any problems they are having.”

Throughout the UK, almost two-thirds of hospitality employees have felt their mental health at work worsen over the last year compared to the previous.

Following the increased pressure and stress on hospitality workers since the pandemic, evidence suggests that employers have struggled to adapt their mental health support processes. Over two-thirds (68%) of hospitality workers do not feel sufficiently able to raise mental health concerns with their manager or employer.

The Employee Mental Health and Remote Working report – conducted by virtual events and in-person team building company Wildgoose – asked employees from 129 different UK companies whether their mental health at work had improved or worsened over the past year. It also asked whether these employees felt comfortable raising any mental health concerns with their employers and what they believed would happen if they did.

Full report available here: https://www.wearewildgoose.com/uk/news/employee-mental-health-andremote-working-report/

WHAT DO HOSPITALITY EMPLOYEES WANT

Sheila Gaughan, Director of Gr8NiteOut, says:

FROM THEIR COMPANIES? With worsening employee mental health a growing concern, the change most desired by hospitality employees (36%) is for companies to implement a process policy of reporting mental health concerns, which is not currently offered, followed by assurances of job security after reporting.

28% of respondents would like their company to offer more regular inperson meetings and 28% want their managers to receive better training on identifying the signs of poor mental health.

Commenting on the findings, Wildgoose managing director Jonny Edser said: “It’s essential that employers communicate with their staff, finding out how they would like to be supported. Perhaps they’d appreciate more

“Hospitality can often be a very stressful industry to work in. But if you add the pandemic, the closures, the massive debt most businesses are carrying, the job losses and the rising costs, you'll find that many of us are dealing with mental health issues caused by this additional stress.

Our situations will remain unchanged for a long time to come and our mental health will be affected. We need to ensure that our staff and ourselves get the help and support we need before we burn out. Hospitality has lost so many good people, so we owe it to those who remain to look after them, physically and mentally.

There are organisations like Healthy Hospo, Drinks Trust, Hospitality Action and The Licensed Trade Charity where you'll find a safe space to talk about your mental health with a professional. Some organisations also offer financial support, whilst others provide a 24/7 support line.”

Splendid Hospitality Group Stands Tall at Hotel Marketing Awards Splendid Hospitality Group walked away with the ‘Best Partnership Marketing’ award at the 27th annual HMA Hotel Marketing Awards held at St. Pancras Renaissance Hotel, London on 29 March 2022.

The award was handed to Splendid for the Ultimate Giraffe Experience in conjunction with RZSS Edinburgh Zoo, which saw Hotel Indigo Edinburgh York Place launch two themed giraffe rooms to coincide with the arrival of five giraffes to the city.

Splendid worked closely with the zoo to launch the themed rooms, with an integrated social media and PR campaign to maximise awareness, resulting in increased guest satisfaction, high social media engagement, increased average room rates as well as raising money towards the conservation of the majestic giraffe.

Marc Saunders, Director of Marketing & PR for Splendid Hospitality, who collected the award on behalf of his team, said: “This has been an amazing partnership to be involved in, and we have enjoyed working with RZSS Edinburgh Zoo to not only raise awareness and funds for these beautiful animals, but also to give our Splendid guests extraordinary experiences that go above and beyond. We look forward to seeing where we can take this partnership in the future.”

The Hotel Folk Group to Match Gratuities During April in Support of Ukraine Charity Appeal The Hotel Folk group will be matching gratuities kindly left by their customers throughout April and donating proceeds to the Human Appeal charity Ukraine emergency fund.

provide water, food and shelter to needy communities, particularly when emergencies strike. ‘Unity in Community’ is also one of our core values and is extremely important to The Hotel Folk.

Commenting on the difficult choice of which charity to support, The Hotel Folk’s CEO David Scott said; “After considering a large number of extremely worthwhile appeals, being in hospitality we decided to support the Human Appeal. As a humanitarian organisation, they help to

“During April we will match gratuities received pound for pound in aid of the Human Appeal’s Ukraine Emergency Appeal, while our Folk will continue to receive their tips. The better service we can provide, the more we will raise.”

Beat the Blues by Bringing in the Jazz!

Whether you own a pub, bar, café or restaurant it’s important your business reflects the positive atmosphere you want your customers to experience.

That’s why playing music, particularly upbeat songs and other well-known tracks, could help to create an upbeat, happy environment and potentially relieve stress for your staff. It could help to provide an added burst of energy throughout the day and improve concentration and focus, especially during long hours and repetitive tasks.

Playing music that suits a style or a certain occasion, in your venue, could help to create the right feel, whilst distinguishing your brand and helping to make it stand out. It could also help to promote customer loyalty and ensure the experience is both unique and memorable for customers.

You may want to create a lively environment during the evenings as opposed to perhaps a more relaxed and calming space during the day, or how you might want to reflect a certain theme at events or other occasions. Whatever the situation, the right music can help to create a unique and appealing space and can even influence consumer behaviour.

Music can be an important part of day-to-day life for many people, particularly during their leisure time, which is why something could seem lacking without it in a hospitality environment.

For more information on the benefits of music and TheMusicLicence contact us today on 0800 0868 803 | pplprs.co.uk/get-themusiclicence/

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Why Catering For Customers With Accessibility Needs Is Key In The Hospitality Sector

By Jonathan Hassell, founder and CEO at Hassell Inclusion (www.hassellinclusion.com) Like many sectors, the hospitality industry has seen a huge increase in the use of digital technologies over the past two years. They touch every part of a customer’s journey, from searching for a potential venue, to activating special offers via social media, perusing an online menu, booking a table via a website or ordering via an app or QR code.

This move to digital shows no sign of slowing down. In its latest 2022 trends report, OpenTable found that 43% of the consumers it surveyed said they would even welcome more advanced technologies such as voice ordering, virtual reality and sophisticated chatbots.

However, there is a danger that many businesses could be missing out on a huge number of customers if they haven’t made their digital platforms accessible.

More than one in five potential UK consumers have a disability, and, according to research from The Purple Pound, restaurants, pubs and clubs could be losing up to £163 million a month if they are not addressing accessibility.

Providing a warm welcome to customers is paramount in the hospitality industry, and yet so many of their potential patrons with accessibility requirements are being left out in the cold. So, how can businesses in the sector turn this ‘invisible’ 20% into a loyal 20%?

Quite simply, by making sure their digital communications and services are accessible to everyone.

AN END-TO-END ACCESSIBILITY APPROACH Being great at digital accessibility isn’t just about having a good website, it’s about the whole user journey, from your marketing to your digital platforms to your in-venue experience. This requires a strategic approach to ensure that accessibility is ‘baked in’ to your processes rather than having to retro-fix elements of your services that simply don’t cater for those with specific needs.

To be truly accessible, you will need to go beyond Web Content Accessibility Guidelines (WCAG) compliance. You need to think about accessibility across all your digital channels.

In our experience, there are several potential weak spots in customer-facing industries such as hospitality: 1. Good design is accessible design – Your choice of colours, fonts and imagery could be key to winning or losing customers. For example, people with a range of visual impairments struggle with low contrast text, and those on the autistic spectrum may be put off with too many images, so it’s best to use white space to let things breathe.

Similarly, be careful in your choice of fonts - handwriting fonts may look fantastic but can be difficult for many people to read, so use them for branding not essential information. Another benefit of accessible design is that it can improve your SEO if you use closed captions on videos, and clear and simple headings.

2. Be socially accessible – Social media is a key channel for many in the industry to promote their business and there are several things you can do to make sure your social activity is accessible. For example, hashtags are a great way to get noticed, but make sure you use CamelCase capitalisation in them i.e #HashTags, so screen readers don’t try and read them out as one word. And make sure you include alt-text with your images.

3. Check your third-party providers meet accessibility standards – Many businesses in the sector use thirdparty suppliers to manage online bookings or payments. Even though you don’t control them, you should be aware of whether the suppliers’ services are accessible. For example, if an ‘iframe’ is used to present a date-picker or payment confirmation dialogue without the right coding, a blind person using a screen-reader might not be able to book or pay. So, it’s worth doing an inventory of what can and can’t be controlled, to build a picture of what you can and can’t influence and change supplier to a more accessible one if you can.

4. Don’t overlook PDFs – PDFs are often used for things such as menus, booking confirmations, terms and conditions, coupons and vouchers. To make sure they are accessible, start with using the authoring tool’s accessibility functions (in Word, Google Docs, PowerPoint or InDesign), and then test documents with Adobe Acrobat when they are converted to PDF.

EFFECTING LASTING CHANGE In 2019, we turned our attentions to creating the international standard for digital accessibility – ISO 300711. We did this because we wanted to effect real change and provide a clear framework to help companies ensure their accessibility approach is robust, sustainable and effective.

Since then, we have developed the Digital Accessibility Maturity Scorecard. This free tool provides a review of your organisation around nine key areas of digital accessibility linked to the Standard, helping you identify gaps and providing guidance on where and how to best make improvements.

For those businesses looking to stay ahead of the competition, benchmarking your current performance in digital accessibility is certainly the best place to start to build a loyal following among customers who right now are being overlooked.

The Most Intelligent Wine Event In The World The 2022 hybrid edition of the London Wine Fair will celebrate both the return to Olympia after a two-year hiatus, as well as The Fair’s 40th live show - a significant milestone for what is the UK’s longest running annual drinks trade event. The live event will take place on 7th to 9th June, with the digital event running over 20th and 21st June.

The London Wine Fair is set to be the most intelligent wine event in the world. Taking place both digitally and in person, the 2022 Fair will give exhibitors access to a larger trade audience and will allow visitors unable to travel to either London or the UK, access to the exhibitors, their wines, and the show’s content. The digital element will also extend the reach of the show beyond the three physical days as access to digital stands and content will also be available for three months.

The live London Wine Fair will comprise the familiar, key elements of the show; the Trading Floor will host UK agents, international brands and generic

bodies; Esoterica will return to the gallery level, with around 100 boutique importers expected to take part; Drinks Britannia will be a celebration of British Drinks, spanning wines, spirits, beers and ciders; Wines Unearthed will feature wineries looking to export to the UK for the first time; and The Discovery Zone will host products and services championing innovation within the drinks industry at large. Non-alcoholic and low alcohol products will be given a dedicated platform for the first time, to reflect the burgeoning Low and No sector.

Content will be a key part of the 2022 hybrid event, with both the digital and live elements both hosting a programme of seminars, masterclasses and industry briefings.

Visit the London Wine Fair website to find out more: www.londonwinefair.com

Exeter Chiefs Dig Deep to Support Pints Mean Trees Two-time Premiership Rugby winners the Exeter Chiefs, are lending their support to Otter Brewery’s #PintsMeanTrees scheme – an environmental initiative which sees the Devon based producer of quality cask ales and lager plant a tree for every brewer’s barrel they sell in 2022.

that they’ve put their weight behind the Pints Mean Trees initiative. We have already planted over 2,000 trees and with the Chiefs support it will help raise awareness of what we are trying to achieve – so we can plant even more.”

On Thursday 24th March, Otter Brewery Managing Director Patrick McCaig joined Tony Rowe OBE, Chairman and Chief Executive of The Exeter Chiefs, plus England international Henry Slade and Club Captain, Jack Yeandle to plant the first of 50 trees at the Chiefs’ home ground of Sandy Park.

Lisa Duncan, Sales and Marketing Director for the Exeter Chiefs, added:

‘Pints Mean Trees’ will support the ‘Saving Devon’s Treescape’ project led by Devon Wildlife Trust – which was created to lead the fight against Ash Dieback, which is expected to kill at least 90% of Devon’s Ash trees in the coming years. The aim of the project is to plant and nurture 250,000 trees, in areas outside of woodlands, across Devon.

Patrick McCaig from Otter commented: “As fans and sponsors of the Chiefs for many years we are delighted

“As a club we are totally committed to operate in a sustainable and environmentally friendly way and so we are delighted to support Otter Brewery’s Pints Mean Trees initiative. It’s a shocking statistic that Ash Dieback will kill over 90% of the Ash Trees in Devon and so by planting the 50 trees here at Sandy Park we can do a little bit to redress the balance and help to mitigate climate change at the same time.

Otter beers are a firm fans favourite on matchdays and it is nice to think that the trees we are planting will be enjoyed by generations of fans, for years to come.”

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Running On Empty: FareShare Survey And New Campaign Highlights Dramatic Impact Cost Of Living Crisis Is Having On People Going Hungry A major new survey of more than 1,200 charities and community groups, which rely on food from FareShare to feed more than 120,000 people at risk of hunger, today highlights the dramatic impact the cost of living crisis is having on the most vulnerable families across the UK. FareShare is the UK's biggest charity fighting hunger and food waste. It takes surplus good-to-eat food, which is unsold or unwanted by the food industry, sorts it in its warehouses across the UK, and passes it onto a network of over ten thousand charities and community groups.

In its survey, nine out of ten (90%) of the organisations say their services have been affected in some way by the cost of living crisis, with seventy-one percent (71%) saying they've been "moderately" or "severely" affected. More than 75% of the organisations who responded to the survey say they've seen an increase in demand for their services over the past year.

Food, fuel, clothes, travel and household bills have all been rising steadily in recent months, with inflation now running at 6.2%, its highest level for 30 years. From next month national insurance will also rise by 1.25 percentage points.

Nearly seven million people are said to be going hungry in the UK, including two million children. That is an increase of 2m since the pandemic. And research suggests that by next month, almost half of all children will be living in families who'll be unable to meet the cost of some

basic necessities.

In addition to providing nutritious meals, using the food redistributed via FareShare, many of these organisations (87 %) also provide vital support to help people facing difficulties. These issues include support with unemployment or low income, homelessness, family break up and abuse, mental health issues and addiction.

Among the reasons given by the charities as to why people are accessing their services, 65% say it is because of the increases in the cost of food, 52% say it is because of rising energy bills, 63% say it is because of changes in universal credit, 60% give unemployment as the reason and 54% say low pay. Health is also given as a major factor – 56% say mental health issues and 36% say physical health issues.

Ruth Thomas (not real name) is a full-time carer, from Caerphilly in Wales. She started using a local pantry supported by FareShare about four months ago, after her husband had to leave his job due to ill health and is really feeling the impact of the cost-of-living crisis.

"We went from a household with income, coming out of furlough without a wage coming in, and started to think, what am I going to do?

Our energy prices have gone up by £50 since October. It's a scary prospect. I am a full-time carer. I look after my son who has an illness which requires us to do up to three washes of clothing a day."

"We've had to be much more inventive – I can't go out and grab a coffee with my friends, I have to take a flask of tea. I couldn't imagine that 6 months ago that we'd be dealing with this" Single mum Alison Trevellion in Aylesham, Kent, says she couldn't manage every week without the help of a local charity. "I work on the week-

ends, but I don't earn a huge amount and without the help of Bechange, I'd really struggle to put food on the table for my daughter and me. I'm working really hard to make ends meet but it's so difficult with bills and groceries all shooting up almost overnight."

Marcus Baker, who lives in Bath, was made redundant when Covid first hit and has struggled to find work since: "I've just got a massive gas bill in the post, and if it weren't for Action Pantry in Bath, I don't know what I'd do – they are a godsend!".

Now, FareShare UK is launching a new campaign to highlight the cost of living crisis is having on struggling families across the UK. #RunningonEmpty will use powerful images and personal testimony to highlight the difficult choices people are having to make across the UK. The charity is appealing for more donations, volunteers and food, to help people at risk of hunger in the UK. Lindsay Boswell, FareShare CEO said: "Our survey of our charity network illustrates the impact that price rises, and the cost of living crisis is having on communities across the UK. "With predictions that inflation is set to rise yet further, the ongoing impact that the conflict in Ukraine is having and expected tax rises, it is clear that many families – who faced furlough and uncertainty during the pandemic, are now experiencing added difficult hardship.

Demand for our food is as high as it's ever been. That's why we've launched our new campaign, #RunningonEmpty, to highlight the difficult circumstances that many families are facing across the UK and are calling for more support for those struggling to feed themselves, and more donations of food from across the food industry to help meet that need.

City Pub Group in £17m Sale of Six Pubs

Pub operator City Pub Group has announced the disposal of six pubs for around £17.1m.

Separately, the company has sold The London Road Brewhouse, a freehold pub in Southampton for £0.9m. This sale completed on 18 March 2022.

Five venues on the south coast – the Walrus, Brighton Beach Club and Lion and Lobster in Brighton, the Inn on the Beach on Hayling Island and The Travellers Friend in Woodford Green, Essex – have been sold to Portobello Starboard for cash consideration of £16.2m.

The proceeds from the sales will be used to invest and expand the group in other areas across the UK.

All are freehold pubs, with the exception of Brighton Beach Club, which is leasehold.

These five pubs, which recorded unaudited aggregate site EBITDA of £0.7m for the year ended 26 December 2021, are being acquired by Portobello Starboard Ltd – a newly incorporated firm – for £16.2m.

Chairman Clive Watson said, ‘We have achieved a good price for these assets. The capital realised makes us debt free and in an excellent position to take advantage of the current market dislocation to further premiumise our estate and deliver long term growth through selected acquisition.’

Microsave - Every Commercial Microwave Should Have It! In most hospitality businesses the commercial microwave oven has become a useful tool.

In most kitchens the interior (cavity) of microwaves can suffer from splashes and spills which means that food particles can be left on the ceiling plate, base plate, sides, back, base and lens light cover which, unfortunately, if not cleaned off can start to deteriorate the cavity causing burning and damage which intern can cause break downs of parts not included in the manufacturer’s warranty.

This is where the invention by Regale Microwave Ovens in Hampshire comes in! The directors of the

company saw the problems and spent over two years researching and developing the now sought after Microsave® Cavity Liner. The Microsave protects the entire of the microwave’s oven cavity – the ceiling plate – the base plate and lens light cover! All the operator has to do is take the Microsave Liner out, wash quickly in the pot wash, dry and replace and that is the microwave oven interior clean, hygienic and protecting the parts in the matter of two or three minutes – saving hundreds of pounds in repairs yet costing less than one engineer service call!

For special offers see the advert on page 31.

Cornwall Scale & Equipment Ltd Visit us on Stand F20

Tel : 0333 577 0108 Mobile : 07770677123 Email : info@cornwallscalesltd.co.uk www.cornwallcashregisters.co.uk

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The King Lud, Isle of Wight, ‘Sleep Rough’ to Raise Money for the Local Veterans Hub 26

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The King Lud, Isle of Wight has raised £600 for The Veterans Hub Isle of Wight Community Interest Company, supporting veterans who may be homeless and find themselves sleeping on the street.

The pub raised this money through a sponsored rough sleep. On the night, the operator of the pub, Ben Reid was joined by a former veteran and another local man who had been sleeping rough in the past and believed in the cause, and they slept outside. The three men laid cardboard down on the pavement in front of the pub at 11pm and slept there until 7am. During the night, they were subjected to heavy rain and other elements.

The funds raised were presented to Dale Hillier, CEO and Founding Director of the local Veterans Hub. Ben Reid, the operator of the King Lud, said: “I am very proud of this fundraiser, as this is a matter that needs to be addressed more. I am humbled that we managed to raise that amount of money for our local Veterans hub. I am very thankful to all those who

believe in this cause and to the people who joined me on this sponsored rough sleep. We had the chance to experience how touch sleeping outside is for those people, especially when it’s raining and there is water everywhere.”

The pub is planning to have another rough sleep at the end of this year to continue its fundraising for this important cause.

Is the Ivy Coming to Bournemouth?

Bournemouth may be set for an “injection of positivity” the famous London restaurant the Ivy looks set to open a restaurant in Bournemouth’s former New Look store.

brilliant that they’ve now gone public with their plans.

“This is exactly the injection of positivity that our high streets need.

The town has seen some high profile casualties in recent months and councillors have greeted the news as an “injection of positivity”.

“Our main town centres are evolving from somewhere that you did your weekly shopping to destinations to spend time with friends and family.”

Troia (UK) Restaurants has applied to BCP Council for a licence to sell alcohol and play recorded music at “premises to be known as the Ivy” off the Square, with representations invited by April 26 2022.

“It is particularly exciting to see this offer come to the Square, which will really help to drive the type of quality environment we’re creating.”

Paul Kinvig, chief operating officer of Bournemouth Town Centre Business Improvement District, said:

The famous Ivy Collection is a series of restaurants, brasseries and cafes based on the famous restaurant in London’s West End.

“I think it’s a really positive development. It’s good that a premium brand like the Ivy want to come to Bournemouth.

BCP Council’s deputy leader Cllr Phil Broadhead said: “We have been aware for some time that the Ivy have been looking to open in Bournemouth and have been searching for the right property. It’s

“I think what’s happening in every big town and city is the attraction is becoming as much leisure and hospitality as retail.”

Exclusive Ranges New Addition to Zep - Leading in Cleaning and Menu System Portfolio Maintenance Since 1937

Exclusive Ranges have introduced Celsius Black, the newest generation of induction cookers to be introduced to the Menu System portfolio of innovative cooking solutions for the professional chef.

Trevor Burke, Managing Director, Exclusive Ranges; “We’re already supplying highend, bespoke cooking suites from Menu System but Celsius Black sets them apart in the market, raises the bar for induction cookers from mid or low level manufacturers and positions Celsius Black from Menu System as the benchmark for those

considering induction. Launching at HRC is an exciting time for us as it is a great platform for our industry.”

With superior connectivity and the very latest in induction technology, Celsius Black from Menu System will be a game-changer for chefs, offering unparalleled connectivity, energy management and serviceability, as well as ultra-precision and control over cooking temperatures.

To find out more about the Exclusive Ranges service and its full product portfolio, call 01707 361770, email sales@exclusiveranges.co.uk or go to www.exclusiveranges.co.uk

Zep is the global manufacturer and supplier of chemical cleaning products.

maintenance needs; helping you save time, helping you save on costs, and helping you to reduce risk – all without compromising on standards.

Zep aims to make the planet safer, cleaner and more productive by delivering superior and differentiated solutions, service and technical expertise.

Zep offers a wide variety of high performing chemical solutions to help with all your cleaning, disinfecting and

From the bedrooms to the kitchen, the pool to the gym, from the restaurant to the laundry Zep is a valid partner for all the needs of every facility. www.zep.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Disposable Straws Created by Nature Frogut Straws produces natural disposable drinking straws made from wild grass (Lepironia articulata) growing in the Mekong Delta. The straws are produced in Long An province in Vietnam in the production plant established together with our Vietnamese partner Natufarm. The grass is hand-picked by the local farmers living in wetlands so that improves their livelihoods. On the other hand, growing Lepironia grass helps maintaining wetlands in their natural state. Therefore this is a great example of integrating ecosystem conservation and poverty reduction in the wetlands.

The straws are stored in Gdansk/Poland, and from there we distribute them to any place in Europe.

Frogut supplies both wholesale market (250 or 500 pcs carton dispensers) and retail market (50 and 100 pcs boxes).

The straws come in three lengths and can be individually wrapped in tissue paper. In the production we follow strict hygiene rules, as a result of which we obtained the German LFGB (food contact) certificate, issued by TÜV Rheinland.

Our grass straws are an ecological and sustainable alternative to paper straws. They do not soften, keep their shape and stiffness in both hot and cold drinks. They are ideal for water, carbonated drinks, juices and alcoholic beverages. They remain hygienic and functional even after years of storage.

For further information see www.frogut-bio.pl

28

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Issue 103

What Can Hospitality Businesses Do To Thrive In 2022/23?

By Sam Martin, COO & Co-founder of Peckwater Brands (www.peckwaterbrands.com) and inclusive menu options, rotating ‘limited time only’ offers and loyalty benefits are ways in which restaurants, cafes and bars can avoid statis and target their local consumers, ensuring they maximise engagement where possible.

The new financial year begins in the midst of some very challenging circumstances for the hospitality sector.

Almost 10,000 licensed premises – cafés, bars and restaurants – closed their doors permanently in the first year of the pandemic alone. And while lockdowns and social distancing rules might be behind us, there are plenty of new obstacles standing in the way of hospitality businesses as they prepare for the future.

Beating a new path Unfortunately, not all prevalent trends can be captured by altering a business’ offering. Capitalising on certain food trends would require a ground-up rebuild of many hospitality enterprises – or at least a change of approach.

A cost-of-living crisis, staff shortages and supply chain issues will affect hospitality businesses in many ways, not least by damaging consumers’ finances and eating into the disposable income – income that would be spent in restaurants, bars and takeaways. To many, it might seem like hospitality owners are back to square one, facing the same threat of closure they experienced at the height of the Covid-19 pandemic, having to dig deep and claw their way to survival.

Fighting back This, however, does not have to be the case. During the darkest days of the pandemic, we witnessed the incredible resilience of the industry, with businesses adapting and pivoting to make the most of a bad situation. Peckwater’s own research revealed that a startling proportion of hospitality owners made the vital decision to alter their business model to increase revenues: 75% of the hospitality business leaders surveyed said that they relied on takeaway services to survive, while 69% trimmed their overheads by sourcing new, cheaper suppliers.

We saw during the pandemic that hospitality owners did not take hardship lying down. But in the coming financial year, hospitality should be allowed to move past the struggle and begin thriving in the post-pandemic market. Here are some ideas of what businesses can do.

Anticipate customers’ needs and desires Companies in all sectors accept that we are living in a “new normal”; a

clumsy term, but one that recognises that things are not how they were before Covid emerge. Indeed, food trends and customer preferences have always moved quickly, and hospitality owners need to be flexible and open-minded when they reconsider their offering in the present day.

Our research showed that 64% of hospitality businesses felt they needed to diversify their menu, while 68% felt they needed to find new ways of accessing a wider pool of customers. Whatever area a hospitality business operates in, it will not do to simply guess at what local consumers are hungry for. The popularity of home delivery and takeaway, particularly on amalgamating third-party platforms, has created a wealth of data on consumer preferences and purchasing habits in different areas.

This data must be placed at the heart of businesses’ operations and strategies, and their offerings should reflect this. Seasonal items, healthy

The majority (56%) of the hospitality business leaders we surveyed said that they had begun running a virtual brand or dark kitchen out of their premises during the pandemic, thereby allowing them to take advantage of the prevailing wind of consumer interest as it changes.

Changing a restaurant’s overt theme from Italian to Mexican would be a huge endeavour, but through a virtual brand, it could begin producing and profiting from the local demand for a secondary cuisine without changing its business entirely.

Running a delivery franchise for a secondary brand does not only allow businesses to better follow consumer preferences and gain more insight into their clientele – it also is a reliable source of income, with Peckwater’s partners reporting increased revenues of between £12,103 and £45,823 by running a virtual brand out of their existing premises.

While running one or more virtual brands in parallel with their existing operations might seem drastic, this is indicative of the kind of creativity and resilience that the hospitality sector has shown in recent years. Further, it is one way hospitality businesses that are willing to make a change can fulfil their goal of returning to their pre-pandemic success.

Local Community Pub Unveils Delicious New Food Offering on a Thursday from 9pm and a garden club where residents can grow produce to sell it on at the community shop is also being introduced.

The pub also hosts regular open mic nights, karaoke and disco nights on a monthly basis

The Three Merry Lads in Cutthorpe, Chesterfield, has revealed a brand new, gastropub-inspired food menu, as well as plans to open a community shop for the locals, offering Fresh Breads and Cakes along with every day grocery items. Following an impressive interior refurbishment a couple of years ago, and now occupied by South West PubsUK, they are keen to throw The Three Merry Lads into all aspects of community life making it a welcoming, inclusive place for all with fantastic food and entertainment on offer.

South West PubsUK bring almost 40-years of combined knowledge and expertise to The Three Merry Lads and have the ambition for it to become an asset to the Cutthorpe community and wider area.

Director Paul, and Tony have worked their way up through the ranks and have now been successful Multiple Management Operators together for over 15-years.

Owned by leading UK community pub group, Admiral Taverns, The Three Merry Lads is run by experienced operators South West PubsUK who are determined to create something special for the customers, as well as keeping true to the local pub’s tradition.

As a team they have owned and run a number of successful businesses, from traditional community pubs to four-star boutique bed and breakfasts. Their wealth of experience together with their passion for people and the hospitality industry will re-enforce their desire to have The Three Merry Lads as the go-to community hotspot.

Operations Manager Tony has been working hard with his Managers Hayley and Tracey who, as a Mother and Daughter team, bring a wealth of knowledge about the local area and are locals themselves, to introduce a food offering that honors traditional ‘pub grub’ but adds a modern, quirky twist. Every dish has been carefully thought out to be both comforting and sophisticated. All food is homemade on-site using the best, locally sourced ingredients available, and will give customers the next closest thing to a home cooked meal. Favourites include beef and chorizo lasagna, flat bread pizza, burgers and scampi. — For those who can’t make it to the pub, the food is also available for takeaway to the local areas.

All profits from the Community Shop will go to Cutthorpe Village Charity to help support the local area, and the space will also include a coffee shop and deli.

There’s also a large selection of alcoholic and soft drinks for customers to enjoy. This includes a wide selection of premium lagers, ciders and Guinness on draught as well as cask ales, wines, gins and

One of the Local Mums has arranged a mother and toddler group on Wednesday mornings from 9.30am with free tea, coffee and biscuits, as well as regular afternoon teas served between 12pm-3pm, quiz nights

Operations Manager Tony Porter, commented: “I look forward to guiding The Three Merry Lads to achieving its full potential. We want to make the pub an inviting and welcoming venue to bring the family and meet friends for drinks throughout the day, or a meal.”

other spirits.

Mark Pass, Business Development Manager for Admiral Taverns said: “Tony is a very experienced operator with a real passion for people and the community. He goes above and beyond for his locals, and I think his plans for The Three Merry Lads are a testament to that. We’re extremely pleased to have him onboard, and we look forward to helping him grow the business and seeing it flourish.”

Registration Now Open For Europe’s Leading Natural And Organic Business Event Natural & Organic Products Europe has announced that visitor registration is now open for 2022. After a two year wait, Europe’s leading trade show for natural, organic and sustainable products will reunite the industry once again on 3-4 April at ExCeL London.

For over 25 years, Natural & Organic Products has played an integral part in making the natural and organic sector what is it today. Due to unprecedented times, the show has had to close its doors to many visiting buyers, who say it’s “the place” they source new contacts for their businesses. The return edition is perfectly timed because it will feature new and exciting ‘start-ups’ – some that have emerged through the pandemic, plus new innovations from established brands who have been adapting and evolving. The show will also provide expert insights about current challenges and future opportunities for the industry.

The show brings together 700 exhibitors across five exciting sections: • Natural Food • Natural Health • Natural Beauty & Spa

• Natural Living • Vegan “If you own a health store or work in the industry, this is the essential show to attend. It is the only place that you can meet your suppliers, other retailers and trade associations and find out about new products and trends in one place over two days. It can be hard taking time out of your business, but you will save time in the long run by dedicating time to the show. You will have fun, try lots of new foods and end up exhausted but it is all very much worth it,” says Joanne Hill, founder of Amaranth Wellbeing.

VISITOR REGISTRATION NOW OPEN Natural & Organic Products Europe will return to ExCeL London on Sunday 3rd and Monday the 4th of April 2022. To register for a free trade ticket, please visit www.naturalproducts.co.uk or see the advert on the back cover.

Portman Group Warns Drinks Companies on ‘Hard Seltzer’ Products 30

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Issue 103

The Portman Group today issued updated guidance to drinks companies on the fast-growing hard seltzer category. Hard seltzers are common in the US, and the UK market is expected to increase from £10m to £600m by 2025.

This is reflected in the UK where consumer awareness of ‘hard seltzers’ has doubled to 14% of adults having heard of the sub-category, new research by The Portman Group shows. However, understanding of the term ‘hard seltzer’ is low, as 65% of consumers fail to recognise what it means when the word ‘hard’ is linked to ‘seltzer’. The Portman Group has therefore called on companies to ensure they have ample cues to inform consumers hard seltzers are alcoholic.

In the US, hard seltzers are often marketed as a healthier, low-calorie option for drinkers. In the UK, it is against the law to make any health claims by alcoholic drinks, and this is also stipulated in the Portman Group Code of Practice Naming, Packaging and Promotion.

In response to the figures, Matt Lambert, CEO of the Portman Group, the alcohol social responsibility body and alcohol marketing self-regulator, said: “The UK is the leading European market for hard seltzers, but the phrase has yet to be anglicised and commonly understood. It is therefore incumbent on producers to ensure

that UK consumers have additional cues to ensure that they understand that ‘hard’ products are alcoholic and are not alluding to a product’s higher alcoholic strength.

“We would also remind producers not to make health or wellness claims. Our free Advisory Service can offer advice on the marketing of hard seltzers and other products.”

The Portman Group’s updated guidance for hard seltzers follows the finding of this study. As set out in the Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks, a drink’s alcoholic nature must be communicated with absolute clarity. The updated guidance on hard seltzers recommends that the alcohol by volume (ABV) and references to ‘alcohol’ or the word ‘alcoholic’ is included on the front of the packaging as best practice to reduce the risk of consumer confusion.

Health claims are not permissible for alcohol drinks containing more than 1.2 ABV, and nutritional claims are only acceptable when meeting the criteria set out in the retained EU Nutrition and Health Claims Regulations 2006. Therefore, the Advisory Service urges all producers to seek independent legal advice, or guidance from Trading Standards. Read the updated guidance in full at https://tinyurl.com/2tjyrx3u

SLTA ‘Bitterly Disappointed’ Over Face Coverings Extension The hospitality industry has described the First Minister's delay on the removing of a legal requirement for face masks in their bars and restaurants as “particularly galling”.

“The lack of use of face coverings is already clearly evident in many settings and this extension of the restrictions will make little difference.

Nicola Sturgeon announced today (March 30) that face coverings would no longer be mandatory when moving around in enclosed public spaces from April 18.

“We have already stated our view that Scotland not falling into line with England will confuse people – particularly visitors from south of the Border. It is already confusing people and it is exceptionally unfair for business owners and their staff to have to remind people who are not familiar with our rules that they must wear a face covering.

Colin Wilkinson, SLTA managing director, said that the decision was “particularly galling” given that the First Minister herself was seen without a face covering while attending the Duke of Edinburgh’s memorial service in London this week.

He said: “While face coverings are not required south of the Border as the rules changed at the end of January, surely it would have set an example for the First Minister still to wear hers at the Duke of Edinburgh’s memorial service given her decision to insist that in licensed hospitality, in shops, on public transport and some indoor settings in Scotland we are required to still wear them until April 18.

“To say we are bitterly disappointed by today’s announcement is an understatement as we still face nearly three more weeks of restrictions.“We had hoped that all restrictions would have been lifted ahead of the Easter weekend when hospitality businesses traditionally see an upsurge in business.”

SPECIAL CLH OFFER GET 10% OFF LIST PRICE DURING MARCH 2022

BY QUOTING ‘CLH10’ Telephone 01329 285518 for full details

Products and Services Old Jamaica, The UK’s Number One Ginger Beer Brand

Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up. All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fiery to choose from – through to our recent launch of our Ginger Ale, as well as a Rhubarb & Ginger Ale, we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range.

In addition to ginger beers, Old Jamaica has a range of Sodas too. Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country!

All of the products in the Old Jamaica portfolio deliver a bold and unique flavour, meeting the increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol.

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no.1 ginger beer brand and consistently tap into consumers' growing demand for quality, versatile, flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions.”

A wide-ranging communications strategy will support the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘norm’ within the soft drinks category.

Visit www.refresco.com or www.oldjamaicagingerbeer.com for details.

Isn’t It Time You Stocked One of Robert’s Dorset - Handmade in Britain the FASTEST GROWING Rums?

We are a family business based in Bath serving the UK, we make Award Winning drinks using quality Caribbean Rum with traditional techniques and only the best natural ingredients.

Caramel, Coconut, 40% Black Pearl Spiced, Golden Rum, Pineapple Spiced Rum

In 2021 over 65,000 bottles of Beckford’s Rum were sold to consumers across the UK, this year we will be attending over 100 consumer events.

Isn’t it time you stocked one of the UKs best selling rums?

We sell to pubs, hotels, cocktail bars & farm shops Order your taste samples today sales@craftywolf.com or 07961471474 or visit www.craftywolf.co.uk for further information or see the advert on page 9.

Is TEAPY T-4-1 The Future Of Tea Service?

Perfect brewing conditions, a proven 40% saving in staff time compared to teapot service, and a unique “aroma burst”, make TEAPY T-4-1 an obvious choice for any foodservice operation. Mosaic Hospitality have over five years experience of TEAPY T-4-1 used with tea bags at The Stables Kitchen, Bramall Hall. According to director Kirsten Inverarity, “I immediately saw its advantages for busy operations like ours.” Not far away, at MarJoe’s speciality tea and coffee shop, tea aficionado Lawrence Turner serves only loose leaf teas, offering a choice between TEAPY T-4-1 and teapot service. “The majority of our customers choose TEAPY T-4-1 and we prefer serving with it, providing the best possible tea with the least possible effort”.

TEAPY T-4-1 is the clear preference of serving staff, a complete tea service safely carried in one hand, or more servings

on one tray, fewer pieces to dishwash, and easy to store ready for the next use, saving up to 70% shelf space.

The latest TEAPY designs include no less than three inventions, two already patented and one patent-pending, that enable these breakthrough benefits in serving and enjoying tea and other infusions. TEAPY T-4-1 is also used for hot chocolate, mulled wine and coffee bags.

Serial inventor Roland Hill’s one-way vision inventions are used on bus and retail window advertisements worldwide, including Pret, Eat, Costa and Starbucks. They have won three Queen’s Awards for Enterprise, two for Innovation and one for International Trade. He believes TEAPY T-4-1 will be just as successful, “All TEAPYs are made in the UK, of either Eastman Tritan copolyester or bone china, each providing the perfect tea experience.”

Visit www.teapy.co.uk, www.contravision.com or see the advert on page 6.

Robert’s Dorset is a family owned and operated company and we know the value of our stockist.

All orders are made to order giving you the freshest product available.

One area we differ from everyone else is each box we send out. We don’t insist on each box being a single flavour. We tailor every box to exactly what you require.

We offer 11 flavours of Proper Pork Crackling so if you only want 8, that’s exactly what we will send you.

Our minimum order is just 1 box with carriage or £150 with carriage paid.

We specialise in 3 core products, Pork Crackling, Nuts and fudge but we offer both reusable and recyclable

packaging in both.

In today's market place we try to tick as many boxes as possible to make us a one stop for the snack requirements.

Allegan Free, Keto, Vegan, Gluten Free, Low Carbohydrate, No Cholesterol, High Protein.

All of our products are British sourced with the exception of our nuts but hopefully in time, who knows.

For own online catalogue with visuals & prices please email trade@sct-sct.com or give one of the team a call 01202875280.

If you have an online store we are happy to send you visuals to ad to your website. Those with store we will provide full POS free of Charge.

Isle of Wight Distillery - Free Your Spirit Rooted in the natural landscape of a unique island, we are the Isle of Wight’s first and only distillery. Our founders Xavier and Conrad and our small team distil spirits shaped by our stunning surroundings and the unique character of our island. Doing things differently, minimising waste, using ethically sourced and often local, foraged ingredients to craft a range of smooth, complex spirits.

Our signature spirit Mermaid Gin delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - a refreshing and invigorating serve. Mermaid’s name was inspired by

its lead botanical rock samphire, known locally as ‘mermaid’s kiss’. This aromatic succulent clings to the cliffs surrounding the island and marks the high tide line on its majestic beaches.

Alongside Mermaid Gin, we produce subtly sweet, naturally flavoured Mermaid Pink Gin, infused with fresh Island strawberries grown in the rich and fertile microclimate of the Arreton valley and Mermaid Salt Vodka (a favourite with mixologists), using salt harvested from the flood tide off the island’s southern coast.

Mermaid is naturally vegan and gluten-free.

Our spirit range also includes HMS Victory-branded Navy Strength Barrel-aged Gin and Rum, which incorporates real oak from the famous warship,.

We blend traditional methods with contemporary techniques, hand-crafting our spirits in small batches and slow distilling before cutting with local spring water and bottling on the island. The result is an awardwinning range of spirits with a contemporary style, layered complexity and signature smooth delivery.

Contact: +44 (0)1983 613653 or Web: www.isleofwightdistillery.com

We Promise To Make Coffee Keeping Food Hot? We Have All The Answers Moments Unforgettable First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

Your customers choose you because they want to create great memories. Whether enjoyed first thing in the morning or last thing after supper, Artisan Coffee will transport your customers somewhere truly magical - and all they need to do to get there is to walk through your doors.

Our indulgent blends have been created and perfected by some of the best in the biz. From a Michelin twostarred chef to a team of the world’s best Q graders (the coffee industry’s equivalent to a sommelier), the leading minds - and palates - in the industry are behind our original and characterful blends.

This is no ordinary coffee. When it comes to flavour, we’re changing the game. We use cutting-edge science and innovative technology to stay ahead of the flavourtrain. Our six distinctive characterful blends have been crafted to thrill everyone from the casual caffeine con-

sumer to the consummate coffee connoisseur. Who knew coffee could taste so good?

We didn’t start with a mission to change the way you drink coffee; we started with a mission to greatly improve it. From giving you the power to choose how you brew - our coffee is available as pods, whole bean, coffee bags or ground so you can tailor it to suit your needs - to ensuring that flavour and freshness are maintained cup after cup. Our unique packaging keeps your coffee at its flavourful best.

No subtle note is lost, just cup after cup of perfection.

With us, you’re in good company. Like the coffees we craft, we’re constantly evolving, improving and seeking perfection. The only challenge your customers will face is how to stop at just one cup.

Visit www.artisancoffeeco.com or contact sales@artisancoffeeco.com for more information.

Products and Services

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels.

We’re here for retail, industrial and manufacturing businesses.

We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

Monster Mesh Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products.

We specialise in large format full colour and dye sublimation printing for weather resistance, strength and durability. Our top-quality products match the service you should expect, and we supply direct to brand owners, event management, construction, and signage companies.

We can provide a range of custom designed and printed products for HERAS fence covers, PVC and

The labelling gun market can be complicated. Many products are known by different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit www.southwestlabels.co.uk ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients.

At Monster Mesh we agree that your brand needs to generate the right impact. Getting an eye-catching design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete in-house design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire.

We take pride in our leading customer service, one of our Biggest selling points. Each client is given a direct contact to liaise with and we also offer a free design service to all our customers regardless of their size.

We work with large and small construction companies across the UK and into Europe, many UK councils and government bodies as well as directly and indirectly with events and events management companies.

The majority of our products include free delivery and typical lead times are just 7 working days, with some products available through our 5-day express service.

To find out more, please visit www.monster-mesh.co.uk.

Cornwall Scale & Equipment Ltd

Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide.

models including Sam4s, Casio, Pi Electronique, Aster and much more.

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help.

• • • • •

Supplying and maintaining cash registers and scales throughout the south west of England. All makes and

Duchy Cash Systems Supplying Cornwall and Devon, Duchy Cash Systems is a provider of premium EPOS solutions for the hospitality sector - pubs, restaurants, hotels and nightclubs. Each system is tailored to suit the customer's needs, focussing on speed/ease of use and durability. Our touchscreen EPOS terminals offer a host of time and labour saving features, helping your staff work more effi-

Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week.

Cash Register Rolls and Ink Rollers/Ribbons Pricing guns and labels • Money Counting Scales Money Sorters • Forge Note Detectors Monitor lines • Stock control Software Paging Systems Visit www.cornwallcashregisters.co.uk

ciently.

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools.

Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response.

Chadds Foodsmiths Visit www.duchycashsystems.com

for great food and great service. From the big brand products to working with local artisan suppliers we have something for everyone. Why not join us on 5 April for our Food Expo at the Royal Cornwall Showground and come and meet our suppliers.

Chadds Foodsmiths, the leading Cornish foodservice wholesaler distributes all your catering requirements.

Whether you're a restaurant, hotel, pub, cafe, coffee shop, take-away, farm shop, visitor attraction, care home, school or anyone else that procures food - we are the company for you.

We offer an extensive range of food categories from frozen, ice cream, dairy, meats, fruit and vegetables to grocery, drinks, non foods and janitorial supplies - ‘the one stop shop for caterers’.

Our range will appeal to all those who have a passion

Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. It also enables Sterling own label produce to be available. The own label range has significantly developed over recent years and continues to help us offer a good value product to our customers.

For more details call our telesales 01288 353964 for a representative to visit www.chaddsfoodsmiths.co.uk

Food Waste Dryer Slashes Waste Disposal Costs The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners up to 80% in food waste disposal costs. With macerators and disposal units banned in Scotland, Wales and Northern Ireland, it’s only a matter of time before they’re illegal in England too. And putting smelly food waste in wheelie bins is a health hazard attracting vermin and pests, particularly in warm weather.

The Eco-Smart Food Waste Dryer is already in hotels, hospitals and restaurants solving these problems. Each unit extracts the water from food waste overnight, leaving a dry powder, only 20% of it’s former weight and volume. The result is an 80% saving in disposal costs, no smelly wheelie

bins and no blocked drains.

There are seven models from 20kg to 350kg daily capacity so even small premises can benefit from the technology as the smallest unit is about the size of a small fridge. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “This really is the future of food waste disposal. The dry powder is collected for recycling so no food waste goes to landfill. Not to mention the substantial savings from disposal” said David Boyd from Eco-Smart.

For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888

Raise the Bar of Your In-Venue Entertainment with NSM's Hottest Jukeboxes Leeds Based Jukebox Manufacturer NSM Music has a rich heritage of pioneering jukeboxes using the state of the art technologies for over 70 years, for customers across 5 continents.

Whether it’s licensed music content, Video’s or the latest technological hardware, NSM Music prides itself as a one stop shop music solution with fantastic technical support and after sales.

• Tell us more about your interactive digital jukeboxes.

How do they affect customer experience?

It’s no fluke that NSM has been manufacturing jukeboxes for over 70 years. All NSM products have been developed off the back of customer and operator feedback, We believe we have something for everyone, for example;

• All our jukeboxes have the option to be an audio or audio/video jukebox and can be changed at a press of a button.

• On Screen Visual Advertising • Contactless payments.

• Online connection gives customers the use of both NSM Apps, daily music updates, the Official Big Top 40 and access to our entire music library.

A key area when developing our jukeboxes user interface is to make it simple and easy to use, this way the customer doesn’t get frustrated and walk away and instead feels comfortable and takes pleasure from interacting with the jukebox.

• How has ‘NSMMusic App’ affected business? Any increase in attendance and/or footfall?

Customers just love jukeboxes, many of times Licensee tell us how the jukebox keeps their customers in their venue longer which increases wet sales.

The app has been an amazing addition to our jukeboxes. NSM’S Alex Kirby explains, the “NSMMusic” App is for customers to browse the jukebox, buy credits and make selections, all without having to leave their seat, It’s certainly a great facility for shy customers.

Customer simply download the app from the Google or App Store, create an account, then your all set. Once logged in you can buy credits via Google Pay, Apple Pay, PayPal, Debit Card or Credit Card.

We have also a second app called “Co-Pilot”, Co-Pilot is an app which

was developed so operators can manage their jukeboxes remotely, for example; Operators or location staff can use Co-Pilot on their phones to pause, reject, change the volume up and down or even reboot the jukebox.

They can also use the app to create and schedule adverts by choosing from one thousands of our predefined templates and adding their own text, they can even create ads by using their own photos from their phone.

Other Co-Pilot uses are as follows; • Check Jukebox Internet Connections – know which devices are in an error state, haven’t connected to the NSM network recently, or need to be tended to immediately • Access Location Details and Controls – view and manage all jukeboxes including money collections.

• Receive Jukebox Notifications – get alerts for power downs, overheating & door opens Over the next few years we will continue to develop this powerful tool and add many new exciting features including Back Ground Music Control. www.nsmmusic.com Tel: +44 0113 2713 708 Email: info@nsmmusic.com

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Invest Northern Ireland as Great Taste, the Quality Food Awards and most recently the Scottish Retail Food and Drink Awards. Key to this success is our unique blend of tradition and innovation. Invest NI’s Pure, Natural, Quality strapline summarises the goodness of Northern Ireland’s produce, which emanates from our rich pastures and sustainably managed farms. High quality local ingredients ensure guaranteed provenance and short supply chains, giving full confidence in food security and traceability.

Northern Ireland is well known for the quality of its beef, dairy and bakery products. In each of these sectors, suppliers are melding established production techniques with the latest technology, enabling them to access opportunities in the growing plant-based and free-from sectors.

Finnebrogue is at once a leading supplier of sausages, nitrate-free bacon and plantbased meat alternatives, operating from several discrete production facilities. In the bakery sector, traditional craft soda farls and wheaten breads sit alongside glutenfree and vegan options from Stone Bakery and Graham’s.

Food and drink is a vital and growing industry in Northern Ireland. In terms of turnover, employment and cultural significance, this £5bn sector continues to extend its reach in GB and in international markets. Whilst 50% of turnover comes from our top 10 companies, family-owned businesses remain prominent, resulting in an industry that is flexible, authentic and straightforward in its dealings.

A diverse range of food and drink brands from producers of all shapes and sizes brings warmth and personality to the sector. Northern Ireland’s produce has proven award-winning status, the result of many years of success in schemes such

Invest NI’s dedicated food business development team supports local companies to develop their business with customers in GB and beyond. Visit our website or contact us directly to learn how our worldclass food and drink can help grow your business. www.buynifood.com

HOTMIXPRO EASY : The EASY way to MIX and BLEND, HOT or COLD. Having introduced the Thermal Mixing concept to the UK many years ago, the Barbel brand has been recognised and highly regarded throughout the professional kitchen world ever since.

Before being added to the Barbel range every product will have been thoroughly ‘tried & tested’ and approved.

HotMixPro Easy is manufactured by Vitaeco S.r.l., the world-famous manufacturer of many high-quality products such as the unrivalled HotMixPro thermal blender range, Sanozone, Giaz

and more.

HotMixPro Easy fits into every professional kitchen and is also particularly suitable for hospitals and care home areas, where absolute hygiene and self-sterilisation is mandatory, The Barbel team always provide prompt professional advice and reliable back up service.

For full details, see the advert adjacent and visit www.barbel.net

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Chefs' Buyer's Guide

Fly the Flag this June to Celebrate the Queen’s Platinum Jubilee, Urges Chevler

Chevler, the UK’s leading manufacturer of baking cases and a major player in the bespoke printed greaseproof sheet market, is urging bakers, coffee shops, retailers, and foodservice operators not to miss out on the opportunities offered by what it is describing as a truly momentous event and unprecedented anniversary – the Queen’s Platinum Jubilee.

“As the country is now rapidly coming out covid of restrictions and with the four-day bank holiday in early June in order to celebrate Her Majesty’s 70th year on the throne approaching we hope that bakers, cake makers, coffee shop owners and retailers will get into the spirit of the event and seize the opportunities the fourday bank holiday offers,” explained Chevler’s director of sales and marketing Garry Parker.

“That’s why we have we have been forced by popular demand to reintroduce two of our specially designed baking cases which feature the Union flag. This means it is not too late for cupcake makers to take advantage of the growing excitement and build on the red, white and blue theme I know many are planning.”

The cases are available in the ever-popular 51mm x 38mm size and in quantities as low as 360 giving every

business, whatever its size, the chance to participate.

Chevler is unique in that its printing and converting is carried out in-house. “We do not rely on stock shipped from abroad or depend on outside printers or converters, explained Mr. Parker. “This means it is a truly British manufactured product. And we only use water-based, odour-less food safe inks. We have responded to our customers’ requests in order that they can be as innovative as they like this summer and take full advantage of the opportunities the snack cake market will offer.”

To also help tap into the excitement the company is offering a food-safe, printed natural greaseproof sheet featuring the Union flag marketed under the company’s Gourmet Food Wrap brand.

The 255mm x 406mm sheet with its rich luxurious feel has numerous potential uses and applications in the retailing, presentation and serving of both cold and, because of its excellent thermal properties, hot food.

These range from a simple sandwich, panini or burger wrap to, a liner for wire baskets and stainless-steel buckets, a place mat, or it can be simply put on a wooden board or slate on which sizzling or cold food can be placed.

Mr Parker stressed: “It is very important to remember that we print on natural greaseproof paper which does not have any chemical treatments or coatings. It acquires its greaseproof properties during the pulping process. Its fibres become so tightly entwined that the spaces between them are smaller than a grease molecule. It is therefore recyclable and a sustainable option for your business.”

They are available in individual packs of 500 sheets within boxes of 2000.

For further information visit www.chevler.co.uk or call 01844 344231.

Katana Saya is the Universal Knife Brand of our Times, Encompassing the Very Best of our Different Cultures and Traditions The Katana was the prized sword of the Samurai with its extra sharp blade fashioned from folded steel. The blades of our knives are similarly crafted from 67 layers of Japanese VG-10 Damascus Steel.

The comprehensive collection evolves from its Eastern traditions to Western culinary classics.

Comprised of 16 essential knives and additional accessories including whetstones, sharpening steels & carving sets, Katana Saya offers all that any chef could need.

For Japanese traditionalists, we present the traditional Japanese style knives with traditional Wooden Saya, to match the knife handles. For those of a more Westernised nature, we have adapted the series to represent all the popular Western style blades and provide a more modern and practical storage and safety solution, with a real leather sheath.

Furthermore, each of our Katana Saya Knives comes complete with a durable wooden presentation case. Whilst offering additional protection, the case provides the perfect gift for someone in your life who loves to cook!

The handles of our Katana Saya knives offer a further choice. They are all crafted from the finest wooden material in the traditional chestnut shape to give a safe grip and perfect balance. You may choose either the traditional dark Pakkawood handles, or the light Olive Wood handle alternative.

So… Old, New, East, West, you choose whatever’s best for You! Our knives are available through selected stockists.

For more information, and to view the complete collection you can visit our partner Knives From Japan at their website www.knivesfromjapan.co.uk or pay a visit to our showroom, SANTOKU at 100 Great Portland Street, London.

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Chefs' Buyer's Guide

It's Time To Get Real

LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste Are you squeezed for time? Why not try our quality and organic vanilla Vanilla Bean Paste in a tube. pods, as well as our It has been specially created to provide top-quality extracts of vanilla, vanilla in an easy and versatile form, with no wastage and coffee and chocoless flavour bake-off. Each tube has a two-year shelf life late. These ingrediand contains the equivalent of 20 pods, seeds and all. ents not only Put it in coffee, porridge, smoothies and ice cream, rub support each other in the rainforest, but it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury are also perfect alike, LittlePod products are gluten free, suitable for veg- flavour partners in the kitchen. ans and kosher certified.

Visit www.littlepod.co.uk

GLOBAL Knives Need Little Introduction in the Culinary World

The Komin Yamada design has become a true icon. Hand crafted in Japan for over 35 years using the best raw materials available.

Like the samurai swords before them, each knife is carefully weighted to ensure perfect feel and balance in the hand.

In 2021 Global knives was awarded The Icon Award at the prestigious Excellence in Housewares Awards, solidifying Global’s truly iconic status.

It is this iconic status along with unfailing quality that has drawn the attention and trust of some of the world’s most renowned and exceptional chefs. Global have established a long-standing relationship with the legendary Roux family as a key supporter of the prestigious Roux Scholarship since its inception in 1984.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Michel Roux Jr’s signature range has been popular amongst professional chefs and keen amateur cooks

alike. Personally curated from the GLOBAL classic collection and stamped with the Michel Roux Jr signature, emblemizing the relationship between Roux and Global.

Here we offer a selection of three carefully selected knife sets ideal for chefs. Whether you choose the 3 Piece, 6 Piece or 9 Piece there really is the perfect tool for any kitchen task.

This tremendous offer is only available for a limited time, so do not hesitate in taking the chance to own one of these fabulous knife sets.

This offer is available online exclusively through our partner website, Knives From Japan - www.knivesfromjapan.co.uk but you can also visit us in our London showroom, SANTOKU at 100 Great Portland Street.

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Lancashire Supplier Brings Edible Print to the Food Service Market Food Service from Eat My Logo Launches Established UK based bakery business Eat My Logo has set its sights on the UK foodservice industry after high demand for their products in 2021. The company specialises in bespoke fully finished cake, biscuit and chocolate products, all printed with company branding or themed images.

The award-winning business has supplied bespoke products to UK businesses big and small since 2014. Work has now been carried out with some key catering and hospitality businesses to bring new and exciting options to market.

There has been demand for bakery treats decorated with a company logo or themed image for several years, with catering businesses looking to offer their clients unique products for celebrations, staff engagement, awareness days, and events.

The businesses core range includes frosted cupcakes, biscuits, brownies along with more unique options such as cake jars and cake pops. Also available is a range of printed toppers, for use by chefs on their own creations. As part of their launch, the business has developed a website and brochures for industry professionals from chefs to buyers and business owners.

Business Development Manager Daniel Clarke commented that ‘having spoken to dozens of catering and

Total Produce

Total Produce has become one of the UK's largest and most accomplished fresh produce providers, with an extensive network of depot operations throughout the UK, reaching from Cornwall to Edinburgh.

Total Produce sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Total Produce also supply an extensive range of dry goods and dairy.

Serving the retail, wholesale and food service sectors, Total Produce UK is a complete fresh produce solution provider, offering a comprehen-

hospitality businesses we know that time, staff and resources can be a limitation at times, so we’re offering an easy way to provide themed or logo branded solutions at the right price for end-clients. Offering themed or branded solutions can make all the difference to your client’s event, awareness day, celebration or reward’, and could enhance your proposition and generate additional revenues.’

Eat My Logo is an innovative supplier of sweet treats, decorated with a themed image or company Logos.

Established in 2014, we work with catering and hospitality businesses to offer their clients unique products for celebrations, staff engagement, events and conferences. We specialise in irresistible cakes, biscuits and chocolates.

Contact: Eat My Logo Limited Phone: 01772 273137 Email: catering@eatmylogo.co.uk Website: www.eatmylogo.catering

sive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

Continually striving to offer the highest quality fresh produce along with the best possible service, Total Produce offers national distribution through our fleet of 200 temperature controlled vehicles. Through our unrivalled infrastructure of depots nationwide, we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Total Produce's extensive supply base.

A strong, vibrant and accomplished business, Total Produce UK is part of the worldwide Total Produce group.

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: bodminsales@totalproduce.com Website: www.totalproduce.com

Wholesale Fruit & Vegetable Importers

2-5 Callywith Gate Industrial Estate Launceston Road, Bodmin, Cornwall, PL31 2RQ Suppliers of quality fresh produce and dry goods to the wholesale, retail and catering trade throughout Devon & Cornwall.

DAILY DELIVERIES LARGEST RANGE OF EXOTIC FRUITS IN THE SOUTHWEST 24 HOUR ANSWERPHONE SERVICE QUALITY PRODUCE ON THE MOVE WHEN YOU NEED IT, WHERE YOU NEED IT!

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: bodminsales@totalproduce.com Website: www.totalproduce.com

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Hygiene and Infection Control

Pioneering Axiene Hygienic Door Handles Glana Ltd has developed the Axiene VH01 Clean Touch system to improve hygiene when multiple people touch the same surface. Axiene provides continuous active disinfection on the touch surface to reduce infection transmission risk.

The pioneering level of hygiene protection continually kills more than 99.999% of bacteria, including coronavirus, norovirus, MRSA and E-coli.

Unlike shot-per-use dispensers, the innovative design means that Axiene disinfectant lasts longer and so, in addition to improved protection, Axiene also reduces costs.

hand hygiene and infection risk reduction.

Broad spectrum protection is provided by the bespoke and certified Axiene fluid, a formulation approved by the WHO for hand sanitation in the fight against coronavirus. Being water-based, Axiene fluid safely provides ongoing active disinfection on the handle surface and a lingering disinfection on the hands.

Axiene VH01 is based on a standard pull-handle size, is straightforward to fit, can replace existing pull handles and as Axiene requires only simple maintenance, can easily be looked after by existing staff.

Independent lab results from trials at a university, an office complex, a primary school and several care homes consistently demonstrated that Axiene significantly surpasses international food & healthcare sector legislation for surface cleanliness. Results show that normal manual cleaning of a door handle can lead to bacteria growth of 24,000 times that found on the Axiene handle.

As Axiene fluid lasts longer than existing gel dispensers this offers a more sustainable hygiene solution with reduced waste and reduced fluid use and so Axiene makes good hygiene, economic and environmental sense for businesses looking to protect their staff or customers.

Continual protection and very low surface contamination makes Axiene a world leading product in offering user protection, improved

For further information and contact details please see www.axiene.com or email info@axiene.com

Infection Control - Why Rotowash?

Rotowash, one of the pioneers in the design and production of compact floor cleaning machines, was established in 1981 to distribute high quality industrial floor cleaning equipment, manufactured to BSI and similar International Standards by the Rotowash factory. We have a significant presence in both the private and public sectors with many businesses entrusting their cleaning regimes to Rotowash equipment.

In some establishments just the “appearance” of cleanliness can be sufficient, but cleaning is paramount and needs to be consistent and effective to ensure the possibility of infection is eradicated, or at least significantly reduced. The Rotowash system works exceptionally well on textured surfaces, such as safety flooring, tiles and carpets, and carries many endorsements from leading flooring manufacturers. The small footprint allows easy storage and the requirement to have only one machine to efficiently clean both hard flooring and carpeted floors reduces costs to labour, downtime, training, mainte-

nance and of course machine investment. Recognising the importance of infection control, we are also able to provide a full range of colour coded brushes that helps eliminate any fears of cross-contamination, enabling you to safely use the same machine throughout your facilities.

All our machines are extremely portable, easy to operate and clean after use and use up to 90% less water and chemical than other.

On-site training is available free for the life of the machine, and our own service engineers are available to carry out on-site maintenance across the UK. 020 884 74545 cleanfloors@rotowash.com www.rotowash.com

• • • • •

Infection Control Why Rotowash?

Cleans both carpets and hard floors Lightweight and dries as it cleans Easy to use with free operator training National support with on-site service Colour coded brushes helping to reduce cross contamination • Uses up to 90% less water & chemical • Made in Austria • 3 year warranty 020 884 74545

cleanfloors@rotowash.com ROTOWASH LTD

The Wireless Factory | Fleming Way | Isleworth | Middlesex | TW7 6DB

www.rotowash.com

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OptiClean Rapidly Reduces Levels of Virus-sized Airborne Particles Carrier's OptiClean™ air cleaner for hotels, restaurants and pubs is proven to rapidly reduce levels of ultra-fine, virus-sized particles in the air.

OptiClean uses a highly effective High Efficiency Particulate Air (HEPA) filter, which operates with an efficiency rating of up to 99.995% at the most penetrating particle size.

Research carried out by the Building Research Establishment (BRE) demonstrated that OptiClean cuts levels of airborne particles in the critical size range (up to 1 m diameter), covering viruses and virus-containing droplets, by around two thirds in just 30 minutes.

To broaden protection, OptiClean comes with optional internal UV-C lamps to target pathogens on surfaces within the unit and activated charcoal filters to reduce odours and absorb Volatile Organic Compounds (VOCs).

The results also show OptiClean is as effective when located in the corner of a room as at the centre.

The unit is easy and quick to deploy, with smooth-running castors enabling it to be moved rapidly to areas requiring treatment.

Matthew Maleki, the company’s air quality specialist, said: "These independent findings demonstrate that OptiClean effectively targets ultrafine virus-sized airborne particles and can be installed in hospitality settings as part of a risk reduction strategy.”

OptiClean is part of Carrier's Healthy Buildings Programme, a suite of advanced solutions to help deliver healthy, safe, efficient and productive indoor environments.

In the US, where OptiClean was introduced first, the device was named one of TIME Magazine’s 100 Best Inventions of 2020. In the UK it was selected as Air Conditioning Innovation of the Year in the Cooling Industry Awards.

Matthew Maleki said: “Good air quality is as important as safe drinking water. With people now returning to pubs and restaurants, OptiClean offers owners and managers a practical and visible means of reassuring customers and staff and supporting premises."

For more details: www.carrier.com/commercial/en/uk/products/air-treatment/air-scrubber/39uv/ OptiClean can be used in hotels, pubs, restaurants, offices and classrooms to reduce risks from airborne pathogens. Pictured is an OptiClean unit protecting players and staff in the changing rooms of Sale Sharks Rugby Club.

Hospital-Grade Air Purification Made Portable Rensair is a specialist in portable air purification, protecting and enhancing lives

through clean air.

Our patented technology, which combines H13 HEPA filtration with germicidal UVC light, was originally developed to meet the strict standards of Scandinavian hospitals and is now trusted across all sectors. It is independently validated by scientific research laboratories, including Eurofins, Norconsult, and Oslo University Hospital.

Rensair air purification units destroy a minimum of 99.97% of airborne viruses, including coronavirus, and meet all the standards recommended by the UK SAGE committee. A powerful fan ensures effective air circulation, cleaning up to 560m3 of air per hour.

In a test to determine Rensair’s performance in reducing the concentration of MS2 bioaerosols as a proxy for SARS-CoV-2, a particle reduction rate of 99.99% was recorded in 30 minutes (Danish Technological Institute, March 2021).

We collaborate with clients to develop the optimum indoor air quality for meeting

building requirements, as well as government recommendations for mitigating the risks of Covid transmission. We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units.

Rensair has been included in Newsweek’s list of Best Infection Prevention Products 2021. To make the list, a selection committee evaluated the product against several criteria: effectiveness; safety; successful real-world implementation; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to support future implementations).

Rensair’s mission is to provide clean air for every space and to help the hospitality industry get back on its feet after the pandemic. contact@rensair.com +44 (0)20 3973 8927 www.rensair.com

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FarUVC Could Really be the Magic Bullet in the Hospitality Industry Far-UV is a new and innovative light technology that kills all viruses, bacteria and moulds in seconds, including Coronavirus. Far-UV actively decontaminates occupied areas while people are present and going about their day, reducing the ongoing viral load. The technology protects against future variants, deactivating all viruses and bacteria.

By Nick Falco, Product and Technical Director at Mechline Developments:

The Far-UVC 222nm wavelength is harmless to humans, but lethal to bacteria and viruses.

FAR-UV comes as a safe alternative to other wavelengths of UV light, as it has now been proven that it can be used in indoor, occupied spaces safely, with no damage to human skin or eyes. Far-UV solutions are proven to be lethal to bacteria and viruses within seconds of the lamp activation.

The technology is by far the most advanced pandemic management technology on the market, and is beginning to be used on a global scale as standard. Far-UVC provides the equivalent of three thousand air changes an hour and is far more effective than air filtration devices and fogging.

Our products have now been used by a wellknown UK coffee chain, dental practices, retail stores, and across various healthcare environments.

Wherever there is demand for a bacteria and

pathogen free environments Far-UVC is the most effective solution.

Rebecca Elliot, Marketing Manager of Scoffs Group said “One of the great features of this technology is that after it’s installed, unlike other covid related precautions such as mask wearing and sanitisation, there's no further action required. It’s just discreetly doing it’s job.”

Systems are quickly deployable, and are installed as light fittings or as portable devices such as a hand held Wand (light saver) or walk through gateway.

Or contact us: 01225 825997 Email: Philip.emsley@uec-energy.co.uk www.far-uvc-systems.com

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Mechline - Covering All Your Clean Air Needs

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In the colder winter months, hospitality operators face the challenge of controlling the spread of Coronavirus, improving indoor air quality and maintaining hygiene standards especially as leaving doors and windows open to facilitate the flow of fresh air is not always feasible or desirable when it comes to customer comfort and sustainability.

The good news for operators is that a recent independent laboratory trial conducted by Campden BRI confirmed that HyGenikx, the wall-mounted air and surface sanitisation system from Mechline is effective at removing airborne Coronaviruses, including SARSCoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate. * These results back up the real-life experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh and controlling odours. I would not hesitate to recommend HyGenikx to other foodservice or hospitality businesses.”

James Wilson, Managing Director at healthy fast food and casual dining chain, Kauai UK commented: “In our Edinburgh restaurant we have four HyGenikx units front of house, two in the kitchen and one in

each toilet, to help protect all areas, staff and customers, and so far, our staff have reported no viral illnesses. Our air is permanently cleansed, and, without question, HyGenikx has helped us maintain a healthy work environment.”

The HyGenikx range quietly and efficiently eradicates bacteria, viruses and microbes on contact — providing 24/7 hygiene and safety protection.

HyGenikx also neutralises odours and is proven to extend the shelf-life of perishable food on average by 58%, and up to 150% for certain produce. ** There are Hygenikx models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas. *For more information on the HyGenikx testing at Campden BRI visit: https://info.mechline.com/hygenikx-testing **For more information on the ALS fresh food shelf life study visit: https://www.mechline.com/wpcontent/uploads/2020/03/HyGenikx-Success-Story_-Testing_-SHELF-LIFE.pdf

For further information visit: www.mechline.com/hgx or see the advert on page 42

Hospitality Technology Run A Leaner, More The Next Generation Hotel Booking Platform Turn Lookers Efficient Finance System into Bookers with Style 44

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Issue 103

Organisations within the hospitality sector, from conference venues to independent restaurant chains, all share the same challenge of consolidating financial data.

With complex revenue streams and often disparate systems, it can be difficult to see where your business is heading.

Travel during the pandemic has changed, with guests now increasingly likely to directly book via a hotel’s website. Consequently, an advanced booking engine that boasts seamless integration with your hotel website is key to boosting direct bookings.

We understand that changing financial systems can often fill teams with fear, but that need not be that case. Xledger is here to streamline, digitise and automate your finances, helping you run a leaner more efficient business.

Xledger is a leading provider of cloud-based finance software, empowering more than 10,000 businesses across 60 countries worldwide. As a true cloud solution, you have access to financial data anywhere on any device – all you need is an internet connection.

With one, live version of your data across all entities, Xledger’s powerful system allows you to drill-down into your finances and cross-check reports, enabling indepth insight and a 360-degree overview at the click of a button.

Effortless configuration allows custom integrations with your existing systems, giving you more time to focus on value-added activity for your business.

Next generation hotel booking engines are more than just the source of direct reservations. They act as a comprehensive and easy-to-use platform that’s tailored to fit hoteliers' needs, helping properties to stand out within a highly competitive market by delivering a brand experience that guests will remember.

Xledger automates more functions than any other provider. With built-in OCR, costly and risky data entry errors are eliminated. Consolidated reports can be created in seconds rather than weeks. Plus, a host of other benefits from on-the-go expenses to GL posting, and fully automated digital workflows and purchase-to-pay process.

If your organisation is facing any of these issues, don’t hesitate to contact Xledger’s Business Development Manager, Phil Chalmers on: phil.chalmers@xledger.co.uk or call 07425 638 718.

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It’s all about results - supercharge your direct bookings and stand out online If you run a premium leisure hotel or resort, you will need a premium booking solution that’s been designed for your unique needs. The right solution will help you know your guests better thanks to powerful, data-driven insights, which enable you to provide the best possible online guest journey.

For guests, it’s all about clear navigation and easy access to relevant information in a minimum number of steps. A powerful booking platform maximises the potential of (up)selling offers, enabling hoteliers to achieve the greatest possible increase in sales per room.

To help defend against third-party online providers, the right booking platform will allow you to offer unique incentives to book directly, such as tailored packages. Advanced database segmentation lets you create personalised communications, tailored offers, newsletters and/or campaigns that are aligned to individual guest’s preferences. By creating specific landing pages that can use sophisticated offers or

upsell ‘experiences’ or even suggest more flexible payment plans, hoteliers can offer a value-added experience to those booking directly, helping to foster long-term relationships.

Premium booking platforms such as Profitroom’s Booking Engine 360 deliver real added value for both hoteliers and their guests by offering vouchers, alternative suggestions for dates in case of no availability and attractive discounts for direct bookers. Ultimately, it’s about tangible results, which is why Profitroom’s award-winning Customer Success team works with our clients every day to use all the data that’s coming in to drive conversions, improve performance and boost revenue.

The Profitroom Booking Engine 360 is a prime example of a solution that offers all these advanced features, having been developed exclusively with leisure hotels and resorts in mind.

For more information visit www.profitroom.com or scan our QR code for a personal consultancy.

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Hospitality Technology

Leading Restaurant Technology Provider See 20% Uplift in Business A leading restaurant technology company has paid tribute to the resilience of the UK hospitality industry as it records a 20% uplift in business.

NFS Technology, suppliers of the popular Aloha and Cloud POS restaurant management systems, say the restaurant sector led the way in innovative thinking and creativity when dealing with the challenges of 2021.

CEO Luis De Souza said: “The restaurant industry has proved itself to be incredibly resourceful, and we were delighted to see many longstanding NFS clients not only weathering the storm, but also opening new branches and expanding their business.

“They include Brewdog, who continue their rapid growth, Dishoom, who were recently ranked the best hospitality company to work for, and Big Easy, which has grown to five restaurants across London. Other existing clients such as Hawksmoor, Gaucho and Tomahawk expanded their operations. Among the new NFS clients is the fast-growing brand Doner Shack, with locations from Leeds to Glasgow.”

“We saw many prestigious new brands coming on board with NFS during this time,” said Luis. “We feel this is a testament to the forwardthinking nature of restaurateurs, who fully grasp the benefits of restaurant management technology and understand how it can help them gain a competitive advantage.”

As restaurant groups and standalone businesses sought all options to make their operations more efficient, NFS Technology saw demand for restaurant management technology grew across all sectors – quick service, casual and fine dining – with quick service growing fastest.

In the competitive conditions of 2022 and beyond, Luis De Souza says operators are strongly focused on providing an enhanced, more convenient customer experience. They are also seeking to provide better working conditions that support staff wellbeing and promote talent retention.

“We’ve seen a step change in consumer behaviour and requirements, and both operators and technology providers are responding well,” he said. “I believe the future is very bright.”

Video https://www.nfs-hospitality.com/videos/ discover-the-restaurant-management-technologytoolkit-you-need-to-succeed/ www.nfs-hospitality.com

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New Labour Scheduling Tool To Juggle Student’s Working Hours Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members.

Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas.

Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers.

Bizimply CEO Conor Shaw said: “So many of our

HOP Software

As experienced hoteliers, we have hands-on experience in the hospitality industry. We understand the daily challenges and the pain points. That's why we created Hop and continue to develop the intuitive tools you require to free yourself of the daily hassles, which allows you to get on with what you do best.

You look after your guests, we’ll do the rest.

Our cloud-based and responsive all-in-one Property Management System and range of contactless tools including a commission free booking engine and range of contactless tools empowers hoteliers to manage their properties, teams, and daily operations more efficiently and cost-effectively.

Our experienced UK-based customer service and technical teams are here to support you 24/7 for total peace of mind.

Our sole mission is to support

hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming than it needed to be.

The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays.

Visit Bizimply at www.bizimply.com our clients by developing technology that frees management and staff from daily hassles. All we want is to make your life easier.

We strive to simplify your problems and believe our clients deserve an easier life. We achieve this by delivering a straightforward and affordable all-in-one service that covers all the bases.

With a team full of knowledge and hospitality expertise, we are experienced, skilled and passionate about creating solutions at affordable prices. We are reliable and honest, when we say we'll deliver, we will.

We are proud to say that Hop now operates globally, is trusted by hoteliers around the world and that we are an integral part of our clients' day-to-day business.

Whether you are a B&B, guest house, an independent hotel or a group, if you sell rooms, Hop has a solution to run your property more cost-effectively whilst delivering an enriched guest experience.

Book a free and no-obligation demo at www.hopsoftware.com

Energy Solutions

Prepping To Decarbonise most cost-effective answer to reducing energy consumption, reducing CO₂ and lowering long-term operational costs. The high-temperature demands of commercial hot water systems do however curtail the current generation of heat pumps as a singular response, with existing, poorly insulated buildings further reducing efficiencies. For this reason, you will need to consider more complex hybrid systems, or if on gas, look to solar thermal as a practical way to reduce energy use and decarbonise a building.

The government’s recently published Heat & Buildings Strategy aims to start guiding commercial operations towards reducing energy use by at least 20% by the end of this decade as the first step toward achieving net zero by 2050. Whether in new buildings or replacing existing ageing systems, new low-carbon heating sources will help provide substantial savings on energy bills as the industry recovers from the disruption caused by COVID-19 and also create more hygienic and safe working environments.

Currently, the government favours air source heat pump (ASHP) based applications as the simplest and

Faced with varied building stock and fluctuating user demands from showers, washbasins and kitchens, as well as complex space heating demands, applications will vary dramatically across each bespoke case, making decisions on decarbonisation all the more complex and difficult without specialist support. Consulting with Adveco’s expert sales and engineering staff can help you truly understand your needs, limitations, and the options best suited to your bespoke situation.

Talk to us about heat pumps, solar thermal and electric or gas water heating and get your decarbonisation plan on track. www.adveco.co

AHTIDAIKIN Heat Recovery Solutions • ENERGY PRICING IS AT HISTORICALLY HIGH LEVELS • CHOOSE AHT/DAIKIN AS YOUR STRATEGIC PARTNER • PREPARE FOR THE CHANGING COST OF ENERGY AHT/DAIKIN have leading edge energy saving solutions including fully heat recovered technology.

AHT/DAIKIN provide low GWP, high efficiency products.

The lowest GWP in the market (R290).

Our refrigeration systems can be used to power instore heating.

AHT Cooling Systems (UK) Ltd

Drastically reducing energy usage and providing up to 95% of all heating.

Email - info@aht.at

Phone - +44 1280 826 600

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Play Facilities Attract Customers and Encourage Repeat Visitors HAGS offer the opportunity for children to explore and be imaginative through the world of play. With a huge range of playground equipment, the creative opportunities are unlimited and provide play areas for children of all ages and abilities. HAGS playground equipment can keep children entertained for hours with a variety of inclusive features. Each playground HAGS makes is designed specifically to suit the needs of each individual client and to suit the needs of your customers.

By installing a play area in your restaurant, customers will stay longer and spend more as they enjoy spending time with each other. Play areas allow everyone to be happy, as the kids can go and interact with each other, and adults can relax whilst knowing that their children are entertaining themselves through play and exercise in a safe space. Relaxed families will spend hours at your restaurants, especially knowing that their kids are enjoying themselves and having a good time.

er, as well as have time for themselves. Having a playground area set up on your business allows the kids to have some fun whilst the adults enjoy the scenery and ambience of your restaurant. After having a wonderful and relaxed experience at your business, a HAGS playground is guaranteed to keep those customers coming back!

As we approach the Easter holidays, most families will be looking to set off on a mini holiday or go out to family dinners where they can spend time togeth-

For further information Tel: 0845 2601655, E-mail: sales@hags.co.uk or visit www.hags.co.uk or see the advert on the facing page.

Stylish Luxury Gazebos From White Pavilion Hi, I'm Tim Burdekin, and I've designed and built the White Pavilion Garden Gazebo to be your perfect, all-weather gazebo for all the seasons.

I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof.

Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you.

A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100% Sun Protection......and comes with a 5 Year

Guarantee - Your gazebo choice doesn't get better than this.

If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.

Country Benches - High Quality Benches Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we can do for you.

SPECIAL OFFER Buy 11 get 1 FREE!

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors.

Our services are great value for money and are of the absolute best quality.

All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications.

For details call 07446 101657 or email countrybenchesltd@aol.com

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Swinging With The Sausage Man Bavarian style swing grills are really hot right now. A practical way of cooking large quantities of sausage and steak quickly, it’s no wonder that these awesome grills have fast become Christmas Market and event favourites the world over.

SCHWENKER GRILLS It’s rumoured that this distinctive fire pit style grill originated in South America, before being popularised in Southern Germany – where the worder “Schwenker” originates – and then spreading around the world. The person grilling on a Schwenker grill may also be referred to as a Schwenker, or a Schwenkermeister.

COMMERCIAL CHOICE Mark Coles, Key Account Manager with The Sausage Man, spent some time visiting Xmas events across the UK this winter and reports: “Bavarian Swing Grills are fast becoming the weapon of choice for our commercial customers. They’re open sided, so the people get a great look at the products and cooking process. The cooking smell circulates fantastically across the site, so it’s great at attracting people to your stall. The firepit also keeps your cooking team nice and warm in the winter weather,

which is always welcome in temperatures like we’ve been having lately!”

VERSATILE GERMAN SAUSAGE FOR EVERY OCCASION No matter what type of cooking method you use in your outdoor space, The Sausage Man has the products for you. You don’t need a Swinging Schwenker Grill to prepare Sausage Man products, but you can certainly use one.

Jorg Braese, Managing Director of The Sausage Man, had this to say: “Our sausages are extremely versatile.

We’ve cooked them in pans, microwaves, ovens, grills, hot dog machines, hot water, deep fryers, barbeques and steamers. Each preparation adds and highlights different flavours. There’s no wrong answer, as the results are always great!”

Find out more and set up your Commercial account now with The Sausage Man. You can also save 10% on your first order over £125 when you set up your account online at wholesale.sausageman.co.uk. Be sure to enter code CATER10 at checkout to secure your saving before the end of March 2022.

Utilise Your Outdoor Spaces with Indigo Awnings

At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice, unrivalled customer and after-sales service.

With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business – with the added bonus of instant leasing options and monthly payments to suit you Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business.

We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests.

Crafted from the highest-quality materials, all our

products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding.

With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather!

Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.

Contact our friendly Indigo Awnings team on 01352 740164 or at www.indigoawnings.co.uk

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LeisureBench are Expanding Their Range for 2022 LeisureBench Limited, one of the UK’s leading suppliers and installers of commercial quality outdoor furniture has announced exciting new additions that will be available soon to their already extensive range, for 2022.

The Company has built its reputation on outdoor products offering excellent value for money, with many years experience in meeting the needs of the hotel, pub and hospitality sectors and are heavily investing in manufacturing and finishes.

OUTDOOR FURNITURE Wooden round and A Frame picnic tables, in a number of styles and sizes, brings style, comfort and practicality to your outside space, as do their teak and pine range of benches.

The classy collection of Rattan dining sets, chairs and sofas will add a touch of luxury, comfort and elegance.

Teak, Hardwood, metal furniture, table tops and bases, gazebos, outdoor buildings, parasols and planters etc. can all be viewed in a range of styles on the LeisureBench website.

The list is endless. The Company is also able to offer a bespoke service, including planters, to create furniture to match your own specifications.

INDOOR FURNITURE LeisureBench are expanding their range of indoor specific tables and chairs for the commercial sector in 2022. Look out for new ranges that will be available soon.

RECYCLED PLASTIC FURNITURE LeisureBench has put in place a substantial ongoing investment to manufacture their own environmentally friendly furniture in their own factory, using 100% UK recycled plastic materials, that will be available in late Spring 2022.

The range will include benches and a wide variety of picnic tables in both ‘A’ Frame and 8- seat square designs in a choice of colours. They will all be hardwearing, easy to maintain, and a strong powder coated underframe will guarantee them for a minimum of 15 years.

There will also be stylish recycled plastic planters available. Register your interest now.

LeisureBench are also increasing their stockholding of all products for 2022 to enable a fast delivery from their 50,000 sq.ft. of on-site warehousing space. Bulk discounts are available.

Website:www.leisurebench.co.uk E: sales@leisurebench.co.uk Tel: 01949 862920

Café Culture - Pavement Profit

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We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes

outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

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Commercial Kitchen Fit-Out See us at

HRC 21 - 2 3 M arch ExCeL Lo nd o n

Space Saving Solutions Without Compromising On Performance

By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik.

What are the latest and greatest features chefs should look out for when it comes to this equipment?

Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them.

Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen.

Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a T smaller footprint.

Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or 10 x 1/1gn) which

EAIS - The Ideal Solution EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face.

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are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint.

Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler.

Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide.

The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces.

Visit www.euro-catering.co.uk/shop/brands/giorik or www.giorik.com/en/home.html

Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and trolleys, allowing us to accommodate urgent next day delivery requests if required.

In addition to standard products one of our strengths is our flexibility. Our on-site in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered.

We offer 16 different As well as supply only we can also offer an efficient types of racking to choose and economical installation service with our highly from including chrome, nylon, stainless steel solid, per- experienced and qualified teams of fitters. forated & wire as well as lift-out systems. All of these For more information visitInstallation our websiteSystems – East please Anglian Ltd are available in wide range of sizes which will helpEAIS to Ltd @EAISUK www.eais.co maximise every area of a busy commercial kitchen.

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FFD - Commercial Refrigeration & Catering Equipment The FFD Group are the UK's premier suppliers of commercial refrigeration, commercial catering equipment and grease management solutions for the hospitality and foodservice industry. Comprising of FFD Commercial Refrigeration, FFD Catering Equipment and FFD Grease Management Solutions we have successfully helped businesses the length and breadth of the country to find the perfect piece of commercial equipment to take their operations forward.

Also offering equipment to educational, health and correctional facilities, the wide product range, competitive prices and excellent customer service guarantees total customer satisfaction.

With comprehensive product knowledge and years of experience in the industry, the team are trained to listen to individual business requirements and pair customers with the most suitable solution. Offering a wide range of equipment from leading commercial manufacturers including Foster, True, Adande, Lincat, Blue Seal and Rational, there are plenty of choices.

New Premises, New Websites…

Fry More For Less with OilChef The foodservice and hospitality industry have suffered greatly since the shutdowns started in 2019.

Since then, there have been gradual re-openings of hotels, bars, restaurants, and takeaways.

However, the cost of food has risen greatly.

One food group – cooking oil – has more than doubled in price and is set to rise even further. Some of the reasons are weather related which has reduced crop yield and other reasons are economic. Supply chains have been hit with rising costs of fuel, distribution, and labour. In addition to this, farmers are being offered a higher price for their crop seeds to make biofuel instead of edible oil and this impacts supply.

How can the food service and hospitality industry protect against these risings costs? One way is to make the cooking oil last longer. In fact, the awardwinning accessory for deep fryers, is doing just that.

The OiLChef device is a catalytic convertor for deep fryers!

The FFD Group have recently relocated to new premises with increased office space and warehousing facilities to ensure that they are well placed to expand in the future. With a trio of new websites having also launched complete with a new design, improved navigation and a 3 in 1 approach, customers can access commercial refrigeration, commercial catering equipment and grease management all from a single place. Providing a fully rounded, one stop shop for the foodservice and hospitality sector, convenience is guaranteed alongside quality products and exceptional customer service.

Whether looking for commercial bottle coolers, catering refrigeration, multidecks, serve overs, prep counters or cold rooms plus much more, FFD Commercial Refrigeration can meet and exceed all demands. For a full range of catering equipment including commercial combination ovens, commercial fryers, oven ranges, sous vide machines, glass washers, commercial dishwashers and all of the essential cooking equipment and utensils, FFD Catering Equipment have also got you covered.

Tel: 01455 815200 or www.fridgefreezerdirect.co.uk; 01455 815215 or www.247cateringsupplies.co.uk or email: sales@ffdgroup.co.uk

It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil.

The OiLChef device is not a filter, it is not a chemical, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer.

A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years. OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3-year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com

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Commercial Kitchen Fit-Out

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since.

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

We can offer you a no obligation quote now, so contact us for more information.

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We undertake

repairs and servicing to ALL, types, makes and models of commercial catering equipment.

A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires…

We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.

Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

Temporary Catering Facilities For Events NEW DrainMinor C (Combi Oven Pump) from Pump Technology Ltd. Launched at HRC & Kitchen Refurbishments The standard specification of our smallest Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral

Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right 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 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.

hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout.

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

So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

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

The DrainMinor C Combi oven waste pump can be seen in operation at the Hotel Restaurant Catering, HRC Exhibition 21-23 March 2022 ExCel London on Stand P621 which we are sharing with Combi Oven servicing experts R-Tec Services & Innovation Ltd, (previously known as Rational Technical services UK Ltd.)

Combi Oven cleaning cycles require hot wastewater to be pumped away if gravity drainage is not available.

The New DrainMinor C Combi Oven waste water drainage Pump has been developed specifically for this demanding application and offers users excellent reliability and ease of operation.

The compact wastewater collecting tank with low level inlet height, which can be decided onsite to suit the discharge run from the Combi Oven, is fitted with a Specialist Submersible pump. It features a rigid external float arm with large triangular float. This robust design ensures accurate and reliable automatic stop/start of the pump even when the hot wastewater is greasy. It can also cope with food debris or

turbulence within the collecting tank.

A Silicon Carbide mechanical shaft seal, oil chamber and inboard shaft seal ring protects the motor within the submersible pump. This arrangement is an engineered solution for leak and ingress protection of the motor windings when pumping hot wastewater with diluted cleaning chemicals and food waste debris. It ensures considerably longer product life and operating reliability over submersible pumps fitted with standard diaphragm shaft seals.

Pump Technology Ltd., established 1992, is a specialist wastewater pump and pumping system provider.

The company’s DrainMinor, DrainMajor and DrainKing wastewater pump systems are renowned as robust and reliable commercial kitchen drainage solutions. For all kitchen wastewater pumping requirements call the technical team to discuss an application. They will be able to select a proven wastewater pumping system for you.

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

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Commercial Kitchen Design Advice from Alliance Online

Designing a kitchen for your home is stressful enough so scale that up to a commercial size then the task can seem over facing. Between the associated costs and need to get the design and execution of installation right it can appear very daunting, so allow Alliance Online to offer a few tips to help make the process a little easier:

1. Opt for Professional Help: If you a redesigning a commercial kitchen whether it be a restaurant, school, care home or elsewhere always consult a commercial kitchen specialist. A professional will already be aware of common issues that arise and also design with HACCP regulations compliance in mind.

2. Efficiency and Flow: As much as professionals will consider industry standard design, you know how you and your staff occupy your current workspace. In a commercial kitchen you want to minimise the distance your staff have to travel whilst carrying food so ensuring your kitchen is designed with a flow that follows the natural cooking order is best practice.

3. Know Your Regulations: Your designer of choice should be fully aware of all industry rules and regulations but make sure you read up on them yourselves.

The HACCP rules are not the only ones you need to consider, an emergency eye wash station should be in situ along with walk-way widths being wide enough to allow for paramedic access. Also check where all your utility inlets are as these will influence your placement options.

At Alliance Online we have over 20 years of supplying the hospitality, healthcare and public sectors with non-food catering equipment which includes capital equipment and commercial kitchen design. Our capital equipment specialists have superior industry knowledge and understanding and are more than happy to answer your queries.

To discuss your commercial kitchen whether it be a new design, or upgrading your equipment please contact Alliance on 01270 252 333 or email us at hello@allianceonline.co.uk

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A Fresh Take on Grease Filters

In a busy food operation, you probably don’t even think about your grease filters, they’re just there building up dirt, fat, oil and grease; but when was the last time you had your kitchen grease filters cleaned? Not only are they the first part of your extraction system, they are also a legal requirement in the prevention of fire and compliance with health and safety. There are many other benefits to having clean filters, such as improved kitchen cleanliness and reduced levels of carbon dioxide, to ensure top air quality for your staff.

You may not be surprised to hear that 57% of kitchen fires in restaurants result from issues with cooking equip-

ment; that’s why it’s important to identify the exclusions of your insurance policy because many insurers demand regular deep cleaning of filters which, let’s face it, is inconvenient and time-consuming. If you do suffer a kitchen fire and can’t evidence that you’ve been having your filters correctly and thoroughly cleaned on a regular basis, your insurer may reject your claim.

The answer? Our professional cleaning service means your dirty filters are exchanged with clean ones in minutes, as part of our package we provide a free set of standard sized filters for your kitchen, prolonging the life of your own. Our service also evidences due diligence to your insurer and fire safety officer, as we provide an online client portal where you can download full service history and certification.

We do Just Filters, so let us keep your kitchen running and compliant.

01279 420289 | justfilters.co.uk | info@justfilters.co.uk

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Design and Refit

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppli-

ers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk

Increase Profit with CardsSafe The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab.

CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits.

Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps them increase the bottom line by reducing charge backs and walkouts, while fighting card fraud at the same time.

Many businesses are relying on CardsSafe to create the opportunity to upsell by retaining cards and encouraging their customers to order more. As Phil Dixon, a former advisor to the BII, explains, “If you want to increase spend, you must retain cards.” A simple solution, and one that could be a quick and easy win.

Increasing profit and reducing walk-outs, CardsSafe

Southern Contracts is one of the UK’s leading suppliers of industrial laundry, catering and commercial cleaning equipment.

Working with care homes, hotels, restaurants, holiday parks, cruise lines, marine companies and local authorities, the NHS, the MoD as well as schools and colleges, we are a third generation family run business, founded in 1964.

Today we are proud to boast global clients to whom we deliver and maintain the very latest products and service, being ever mindful of sustainability and keeping our carbon footprints down.

We understand the importance of minimal disruption to our clients and cover all aspects of installation to customer training and ongoing maintenance service and repair.

For more information regarding our services for : • Laundry equipment • Kitchen appliances • Commercial cleaning equipment

Contact us now on 03301 222888 www.southerncontracts.co.uk Follow us on : Facebook, Twitter, LinkedIn

offers a multitude of benefits to its customers. No wonder that over 5000 major brands and independents in the UK trust CardsSafe.

“Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.”

Timothy, Young’s Bar manager CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting and free replacement keys.

Additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business?

Sign up to CardsSafe here https://cardssafe.com/account/create-account Or call 0845 500 1040

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Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs Caterquip Ventilation Ltd is proud to be celebrating their 22nd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Give Yourself a Fresh New Look with Mayfair Furniture

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like

to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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Just Artificial - Plants • Trees • Flowers Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories, which we offer at competitive prices.

Artificial Plants & Trees for Businesses

At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.

We have a range of fantastic options which will set your space apart from the rest, allowing you to create an indoor Eden. Our products are highly realistic, durable, and designed with particular care and attention by our master craftsmen, all of whom are experts in their field.

Our range is always growing, supporting current modern trends as well as traditional needs, for indoor and outdoor use, tailored to complement any business.

We offer a complete product range including silk flowers, floral

arrangements, artificial plants, trees (even palm trees), topiary, exotics, plant and tree displays, hedges, fruit, hanging baskets, ivy garlands and other foliage, synthetic lawn grass and astroturf, planters, pot pourri, organza ribbon, decorative butterflies, essential oils, oasis foam, metal wall art, and Christmas supplies.

Whatever your choice, we have the design experience and the tools to make your space stand out.

Whatever the case, we have the perfect solution for your décor – one which will transform your space into something extraordinary.

Contact (01524) 858888, sales@justartificial.co.uk or visit www.justartificial.co.uk

Hybrid Heating For The Modern Property Our master craftsmen construct our hand made bespoke Artifical Trees with painstaking care and attention to detail, to create an exceptionally 'real' Artificial Tree. We can offer bespoke solutions to suit the needs of your space, business and tastes.

UV Outdoor and Fire Retardant ranges available.

(01524) 858888 sales@justartificial.co.uk www.justartificial.co.uk

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EHC offer a comprehensive Range of Electric Products that are all controlled by the well-established DSR Technology Control System.

It enables you to select a Hybrid Heating Solution from the range for the various rooms within your property to suit your design style and budget – the choice is yours.

All DSR Controlled Heaters are manually operated using the “easy to use” Controller located on the Heater. They also have WiFi capability that can be activated when you purchase the optional DSR Smart Gateway which will allow you to control your Heaters Anytime, Anywhere 24/7 up to a maximum of 30 Heaters per gateway using our free bespoke APP. The DSR Control APP has many features designed to enhance your comfort levels and provide essential

information regarding your heating system. There is also an optional Power Meter Clamp available for Load Shedding Control.

The DSR range of heaters are ideal for the likes of Bars, Restaurants or Hotels as the DSR control system allows for each heater to be controlled remotely from a smart phone or controlled centrally from a PC at a hotel reception. This level of control helps keep running costs to a minimum and removes the inconvenience of staff members going from room to room to adjust heating temperature when customers check in or out.

For further information or a free Brochure contact 01698 820533 or visit www.electric-heatingcompany.co.uk

Design and Refit Fast and Fresh Facelift Options for Hotels, Pubs & Restaurants Create a new look and feel to your dining space without the expense of a full refurb In the wake of the pandemic, budgets are tight and the idea of a full refit and refurbishment could be one expense too far for many restaurateurs.

However there are a number of ways to give any premises a facelift by creating a more luxurious and fresh feel to the restaurant space, and enhancing the allround customer experience, without breaking the bank.

The simplest and quickest way to do this is of course to add tablecloths to a dining room. Raj Ruia, Director at Richard Haworth explains: “Tablecloths create an instantly more classic look, and can hide old, tired-looking tables in a matter of seconds.

“The tablecloth look is synonymous with the expectation of a luxurious dining experience, and can absolutely make an impactful first-impression. This can be a dealbreaker when it comes to attracting walk-in customers who may not have a reservation, but have spotted that glimpse of finery through the window.

“However, if tablecloths are too much of a conventional choice for your restaurant, small touches such as linen napkins, can be enough of a change to freshen things up.

They can inject a splash of colour to restaurant interiors, whilst communicating that sustainability is something you care about as a restaurant-operator.”

Richard Haworth’s popular Amalfi table linen range is regularly used in high profile restaurants across the country, including P&O Cruises, The Goring and The Clove Club. Available in 27 colourways to suit every season and interior style, the Richard Haworth

Amalfi range is made from revolutionary cotton soft fabrics to ensure ultimate durability, providing a more sustainable solution to paper towels and other one-use options.

Raj explained: “Today’s customers are extremely savvy and educated when it comes to understanding the impact that one-use products can have on the environment. Diners are increasingly making considered choices in all aspects of their lives and that includes where and how they dine out.

Whether that’s understanding where their food has been sourced and the carbon footprint of the furniture and interiors inside the restaurants they frequent, they want to know they are supporting businesses with ethics.

“Our stain-release fabric technology means lower temperature washes, with less rinsing and chemicals required, resulting in a more environmentally-friendly and durable product for you and your guests.”

Personalisation of table linens and staff uniforms is another way to create a new, professional look in a restaurant, and this is a truly cost-effective way to elevate your all round interior appeal. Front and back of house staff with matching aprons instantly feel more ready for a busy service and look in-keeping with the restaurant, especially when selecting a colour that compliments the restaurant’s overall interior design scheme.

“Chefwear becomes truly unique when embroidered with staff names or a restaurant logo. This gives customers a fantastic impression, since your apparel is an extension of the work you do in the kitchen,” added Raj. For further information call 0845 337 7732 or visit www.richardhaworth.co.uk

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MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as

well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on this page for further details.

Upgrade Your Chairs with Trent Furniture’s New Reupholstery Service If the metal or wooden chairs in your hospitality setting are looking tatty but the frames are still robust, there’s no need to throw them away. You can easily extend their lifespan and have them looking as good as new again with Trent’s new reupholstery service.

of the amount needed to buy new chairs, prolonging the life of the chairs you Trent’s team of expert upholsterers, who already own is a more eco-conscious choice work on many of the new chairs we supply, too. What’s more, the process couldn’t be are now able to provide that service for simpler – all you need to do is email a photo older chairs that require a facelift or need to of the chair stating how many you need be recovered to fit in with a new décor reupholstered for a competitive quote. scheme. With a choice of hundreds of conTo find out more about how Trent’s tract-grade fabrics to choose from, you are reupholstery service can give your chairs a sure to find the perfect choice for your new lease of life in 2022, please call us on venue.

0116 2864 911 or fill in our contact form at Not only does reupholstery cost a fraction www.trentfurniture.co.uk

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Having Successfully Launched the ILF Chairs New Comprehensive Website, ILF Have Now Added Further Stock Product Colours www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be sup-

plied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Craftsigns - Signmakers and Signwriters Craftsigns Ltd has been established for over 40 years and specialise in signage for the brewing industry as well as national food chains and retail in general.

We offer a nationwide survey & installation service alongside design & consultation for any requirement.

All our signage is manufactured in-house by our experienced, skilled workforce who pride themselves on innovation & quality.

We endeavour to bring to our design & manufacture a fresh approach to achieve maximum impact combining modern & traditional methods to enhance and optimise your visual presence.

Craftsigns Ltd offer a range of disciplines from tradi-

tional signwriting direct to brickwork, pictorial swing signs, traditional signwriting & gilding to glass along with the latest CNC technology to produce modern signage. From three dimensional lettering to large totem signs all fitted with various options of LED illumination in material ranging from aluminium to stainless steel and also copper, brass and bronze with a choice of aged and patination finishes.

We also manufacture menu cases to order in freestanding, wall mounted & lectern formats in various finishes to accompany your signage & display installation. We also manufacture, to your bespoke design planters & barrier systems, awnings and point of sale terminals.

Visit www.craftsigns.co.uk

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Craftsigns Ltd has been established for over 40 years and specialise in signage for the brewing industry as well as national food chains and retail in general.

We offer a nationwide survey & installation service alongside design & consultation for any requirement.

All our signage is manufactured in-house by our experienced, skilled workforce who pride themselves on innovation & quality.

We endeavour to bring to our design & manufacture a fresh approach to achieve maximum impact combining modern & traditional methods to enhance and optimise your visual presence.

WWW.CRAFTSIGNS.CO.UK

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Issue 103

What to Consider When Facing Insolvency

By John Bell, Director of licensed Insolvency Practitioners Clarke Bell, which he founded in 1994. (www.clarkebell.com) The food and beverage service sector is going through a turbulent time due to a combination of factors including staff shortages, increasing costs of supplies and the restrictions which were caused by Covid-19 and drastically reduced their customer numbers.

A lot of companies will have been supported by the government schemes, such as furlough and Bounce Back Loans, but with those withdrawn some companies are struggling.

Many businesses are now experiencing cashflow and debt problems to the extent that they are now insolvent – and unable to pay staff wages and other bills. For an owner of a company in that situation, they should now review their options…and doing nothing should not be the option to take.

John Bell is founder and senior partner at licensed insolvency practitioners Clarke Bell and here he considers the options for a company faced with insolvency and spells out the steps to take next.

LIQUIDATING AN INSOLVENT COMPANY A company is insolvent if it is no longer sustainable and can’t cover its daily costs, bills or debts.

There are two tests to determine whether a company in insolvent: • The balance sheet test: this measures whether a company’s liabilities are greater than its assets. If this is the case, the company can be classified as insol-

vent. be sold in order to pay back creditors. The court will • The cash-flow test: this looks at whether a company appoint a licensed Insolvency Practitioner to liquidate the can pay its bills and debts when they are owed. Again, company.

Following a liquidation, an Insolvency Practitioner will if your company cannot, it can be deemed insolvent. conduct an investigation into the company to decide WHAT IS LIQUIDATION? whether directors were guilty of wrongful or fraudulent Liquidating a company refers to the process under trading. which a company is closed. This is a procedure that must WHAT OPTIONS DO YOU HAVE? be carried out by a licensed Insolvency Practitioner.

If you fail to act quickly, the winding-up petition will go There are two paths open to an insolvent company ahead and your company will be forced to close via comgoing into liquidation, compulsory liquidation and pulsory liquidation, the most serious of form of insolvent Creditors’ Voluntary Liquidation. liquidation.

COMPULSORY LIQUIDATION If you act quickly there are ways to stop the winding-up One form of insolvent liquidation is compulsory liquida- petition. tion. This is when a company is forced to close by its One of these options is a Creditors’ Voluntary creditors who are unable to recover the debts they are Liquidation (CVL), another type of insolvent liquidation in owed. the UK. In this case, the creditors can issue a statutory payment Creditors’ Voluntary Liquidation demand notice, giving a company 21 days to pay back the Although a CVL occurs when a company is insolvent, amount.

Alternatively, creditors can go directly to the courts to unlike compulsory liquidation it is a completely voluntary form of liquidation. issue a winding-up petition by using a pre-winding up So, why choose voluntary liquidation? demand letter (as opposed to a formal statutory demand) to evidence inability to pay, and then proceed There are many benefits for both directors and crediwith the petition if the debt is not disputed. tors using a CVL. WHAT IS A WINDING-UP PETITION? This is a good option for businesses that believe they A winding-up petition asks for a company to be closed, no longer have a sustainable future and the best option meaning its assets will be sold to raise the funds to cover will be to close their doors. This is a way for company debts. directors to take control of the situation and act before Once the winding-up petition has been issued, the com- things get any worse. pany’s bank account may be frozen. Any other creditors By opting for Creditors’ Voluntary Liquidation, a busiwill also have the opportunity to join in on the windingness can avoid being forced into compulsory liquidation. up petition.

As it is a voluntary process, directors who want to put It then usually takes about one month after the windtheir company into Creditors’ Voluntary Liquidation are ing-up petition has been issued for the court to decide free to choose which Insolvency Practitioner they whether the company should be wound up. appoint.

If it is decided that your company will be forced to With this option, the director can close the company close, it will enter into liquidation, meaning its assets will

and always has the option to open another business in the future if they wish. What’s more, their personal finances won’t be impacted.

In a CVL, the Insolvency Practitioner will still conduct an investigation into the company to ensure that the directors were not guilty of wrongful or fraudulent trading.

Company Voluntary Agreement Another option available to a company which is insolvent is a Company Voluntary Agreement (CVA). This is a procedure which enables the company to continue to trade and pay back its creditors through a formal proposal over a period of time - typically five years.

A CVA needs to be approved by 75% (by debt value) of the company’s creditors who cast a vote in the process.

Once agreed, a schedule of payments will be arranged with your insolvency practitioner setting out the timetable and amounts for the debts to be re-paid.

According to the statistics provided by The Insolvency Service, CVAs are entered into far less frequently than CVLs. In 2021 there were 115 CVAs compared to 12,668 CVLs. CVAs tend to be popular with companies who have a lot of leasehold premises – as they can lead to a reduced rent. However, they are often seen as merely delaying the inevitable and just providing some breathing space. This has been demonstrated by the number of companies who have entered into a CVA and then went on to go into administration or liquidation.

PICKING THE BEST OPTION FOR YOUR COMPANY Covid-19 has wreaked havoc on the economy, but those directors who take steps to face up to their financial difficulties and seek professional advice can avoid sleepless nights and make plans for the future.

The hospitality sector is likely to enjoy a revival as the restrictions caused by Covid eventually get lifted and life returns to normal. However, a lot of companies will be stuck with historic debts that will hold back their recovery.

An Insolvency Practitioner will be able to work with you and your accountant (if applicable) to determine the best option for you to take – including the options for re-starting your business.

We’re Here To Support Your Hospitality Business W! NE

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• Quintessential 17th Century Village Inn in the Heart of Bridford • Substantial Open Plan Character Main Bar/Dining Room, Full Equipped Commercial Kitchen & Extensive Back of House Space • Village Shop, Landscaped Outside Trading Areas & Large Car Park • Attractive Three Bedroom Owners Accommodation • Turnover in the Region of £300,00 ex VAT Per Annum with Strong Net Profit

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• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

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• Beautifully Renovated & Refurbished Seafront Holiday Letting Property • Designed to be used as a Large Holiday Letting House/Airbnb/ Private Guest House • Sea Views and Less than a Minute's Walk to Preston & Paignton Beaches • 10 Superior En-Suite Letting Rooms including Disabled Room with Wet Room • Gross Internal Area 3,401 sq ft (316 sq m)

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• A Substantial, Completely Refurbished 18th Century Coaching Inn • 2 Spacious, Character Trading Areas (54+ covers) • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accommodation • Outside Courtyard Trading Area, Car Park & Skittle Alley • Stunning Property and Business, Must be Seen

• Fish & Chip Takeaway in Prominent Location • Within Residential & Commercial Area of Torre • Well Equipped Plus Ancillary Areas • Currently Closed - Huge Potential to Grow & Develop Business • 10 Year Lease From September 2020 with Repairing & Insuring Obligations – Rent £10,000 PA

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W! NE

• Superb Café/Restaurant Located at the ‘Gateway to Dartmoor’ • Benefitting from Spacious Residential Accommodation • Well Maintained Garden Seating Area & Large Customer Car Park • Operated Under Management with Owners Overseeing • Internal Seating for 85, External Seating for 80+

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• Stunning Country Inn Situated on the Edge of Dartmoor National Park • Situated in the Affluent & Pretty Village of Chardstock • Main Bar, Locals Bar, Snug and Games Room • Restaurant, Commercial Kitchen, Trade Gardens and Car Park • 4 En-Suite Letting Rooms in Separate Detached Annexe & 3 Bed Owners Accommodation

CHARDSTOCK, DEVON

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• Stunning Seafront Property with Views Over the Coastline • Spacious First Floor Glazed Trading Space (up to circa 70 covers) • Lower Ground Floor with Potential to be Reconfigured • Possibility to Add Outside Trading Areas (By way of Separate Negotiation) • Proposals to be Submitted by 2pm, Wednesday 16th March 2022

TEIGNMOUTH, DEVON

PRICE: TO LET BY INFORMAL TENDER

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For almost 15 years, Capify has worked closely with the hospitality sector, providing them with much-needed funding when some of the more traditional routes for financing have been closed to them. Now is no different as we have a £40m fund to help your business recover as the economy opens up again.

A Capify business loan is easy to apply for and can be approved and paid out in as little as 24 hours. Our business loan's flexibility means that you can use it for any business purpose, such as; • managing short-term cash flow issues • purchasing extra food and drink • hiring additional staff • purchasing new catering equipment Capify's lending criteria will consider the challenges of the past year. Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your busi-

ness has the potential to deliver solid and sustained growth.

If you'd like to find out how much finance you qualify for to help you continue your post-Covid recovery, visit www.capify.co.uk/hospitality-fund. You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

To find out more see the advert on page 10, visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

Are You Struggling to RUN PROFITABLY Your Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

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Straight Forward Insolvency Advice from Oury Clark We know that the last couple of years have been tough, especially in the hospitality sector. Not to worry, our Insolvency Practitioners are here to help advise and guide you if your business is struggling.

Oury Clark has been helping people since 1935 and our Insolvency Practitioners have over 20 years of experience in both Personal and Corporate Insolvency. We are a family run professional firm that provides the highest professional standards to all our clients.

If your business is in financial difficulty it is important to take advice well in advance to avoid any wrong doing as a director. At Oury Clark we will hold your hand from

the beginning to the end of the Insolvency process, whether it’s you or your company. We will explain clearly the best insolvency scenario/option that’s applicable to you depending on your circumstances. We will ease your stress and deal with your creditors directly on your behalf. We will not load you with jargon, but will explain matters in plain language.

Insolvency could be the right thing to do if your business is struggling. You can bury your old debts and make a new start.

So, don’t lose sleep over threatening creditors. At Oury Clark we are more than happy to assist and make your life simpler.

If you require advice and support on any sort of formal insolvency procedure we are only a telephone call away. Please ring us on 01753 551111 and ask to speak to Kalani or anyone in the Oury Clark Insolvency team.

Kalani.Gunawardana@ouryclark.com

Help Is At Hand For Businesses Devastated by the Covid–19 Virus

The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand.

Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery.

Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally.

Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out.

Email mvhwiddows@aol.com

T H E W E S T C O U N T RY S P E C I A L I S T S

EAST DEVON COAST

DARTMOOR VILLAGE

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Stunning & Renowned Quintessential Village Inn 5 Letting Bedrooms Stylish Character Bar & Dining Areas (92+) Attractive Beer Gardens (60+) Sought After Idyllic Dartmoor Village

Character Licensed Cafe & Bistro 36 Seats Inside and 48 Seats Outside

FH £1,200,000

LH £135,000

2 Bed Chalet & Owner’s Accom.

Prominent & Visible Trading Position Trading On a Bed & Breakfast Only Basis Impressive Levels of Trade

LH £95,000

6011

4812

Trading 7 Months Of The Year Only Strong Profits With Low Overheads Potential to Increase Trade Levels

2134

SOMERSET VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Exceptional High Turnover Free of Tie Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Bar & Dining Areas (140)

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Trade Gardens & Patio Ares (64)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

6 Double Bed (2 Ensuite) Owners Accom.

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Sought After Free of Tie Leasehold

Strong Trade & Profits

Alfresco Seating For 24 Customers

LH £150,000

4815

FH £597,000

4811

LH £89,950

2131

DARTMOOR DEVON

DEVON VILLAGE

EAST DEVON COAST

Day Time Only Café & Restaurant

Character Detached Village Inn

Award-Winning Tearoom & Restaurant

Excellent Reputation With Potential

Interconnecting Bar & Dining Areas (66+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

3 Letting Bedrooms (2 With Hot Tubs)

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

2/3 Double Bedroom Owner’s Accomm.

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Completely Refurbished

Garage, Parking & Close To Beach

LH £89,950

2133

FH £395,000

PLUS VAT

THINKING OF SELLING? CALL FOR A FREE VALUATION

4816

LH £89,950

2129

01392 201262 www.stonesmith.co.uk