CLH Digital - Issue #105 by CLH News

Issue 105

Sector Leaders Hit Out Over Covid Response and Impact on Hospitality www.CLHNews.co.uk

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Leading figures in the hospitality and licensed on trade have criticised the draft inquiry terms into the government’s coronavirus response for failing to consider the impact on the hospitality sector.

advisor for Greater Manchester; and Michael Kill, chief executive of the Night Time Industries Association (NTIA), have also made submissions criticising the draft terms of reference.

The Night-Time Industries Association (NTIA) has joined with the sector in the criticism of the government’s coronavirus response and have also hit out at the Welsh government claiming that there was no evidence to back up closures and restrictions on night time businesses during the pandemic.

They said the proposals fail to consider the impact of specific restrictions on hospitality such as the 10pm curfew and requirement for social distancing, closure of nightclubs and table service.

Hugh Osmond, the founder of Punch Taverns; Sacha Lord, night-time economy

(CONTINUED ON PAGE 3...)

CLH Digital

Issue 105

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL We lead with strong condemnation from sector leaders about the government’s draft terms for its enquiry into the full impact Covid has had on the hospitality sector. If I hear the phrases “It has been a wake-up call to us all” and “Lessons will be learned” I will….

disabled people. In a study by The Purple Pound, at least 75% of disabled households have walked away from a UK business because of poor accessibility or customer service.

Specific barriers that disabled people often face when going out to a hospitality venue can occur even before they enter the venue, starting with parking problems, which 21% encounter. 22% also have issues with approaching venues due to lack of ramps and handrails.

Once inside a venue, 44% find moving around the building difficult due to stairs, doors and narrow corridors and it’s the same for 23% who have difficulty with inadequate lifts Believe it or not I have just looked at the terms of refand escalators. In addition, 17% have issues with the bathroom due to locations, layout or erence on the government website, and seen the line size. “identify the lessons to be learned”! It is not only the possibility of losing out on revenue and custom, but operators also run I always lead with “this is my own opinion”, and it the risk of missing out on some outstanding employees if they lack disability access. does not reflect the opinions of the publication generalEDITOR So we will be putting out an alert for some industry observers and experts for some ly, but at the time when the pandemic broke I was a advice guidance and best practice on how operators can make those changes and make very vociferous critic of the lockdowns. their premises/venues more accessible and attract that “Purple Pound”! And I didn’t arrive at my opinion lightly. I did conduct a On another note, I significant amount of research, on both sides of the debate, and, if anything, between took wander on March 2020 and now I am even more of the opinion that the lockdowns were pointless, Bournemouth inappropriate and unnecessary. seafront this morning The terms of reference, as industry leaders rightly point, out are so broad we will have on my way to work, nothing more than a general public statement using the phrases I have highlighted above. and was delighted to The hospitality and licensed on trade sector were devastated by the lockdown, and have been invited into rightly deserves its own seat at the table - its own separate inquiry. a new beach bar for a coffee! I also noted a week ago that the Prime Minister Boris Johnson said nothing was off the Well, let’s not go there!

Peter Adams

table when he was asked to consider further lockdowns if they were thought necessary. Only my own “tenpenneth”, but I think the public have declared the pandemic over. And given the Prime Minister and Chancellor Rishi Sunak’s fines this week for breaking lockdown rules, I don’t think the public would put up with seeing jobs, businesses and the economy trashed yet again while those in power can and did flout the rules! On another subject, it was rather disheartening to read that almost three in four guests believe there is not enough attention being brought to accessibility in the UK hospitality industry. More than 13.3 million people in the UK reported having a disability equating to 21% of the population. Having spent many years in frontline operations in hospitality, working in hotels, pubs/steakhouse chain, having my own wine bar restaurant, then moving into publishing for the sector I can say without a shadow of a doubt how wonderfully inclusive it is. But like anything, whether it is an industry or business, we often find ourselves being a “work in progress”.

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SALES EXECUTIVES

A new pop-up bar built within a week, here for the summer, which I have to say is a wonderful and long overdue addition to the seafront.

David Bartlett Guy Stephenson

I got talking to a very young and enthusiastic owner showed me around the bar, in particular the chill out lounge areas, formal dinner tables as well as swings and deck chairs.

Charlene Fox

In fact as I walked along there are now four seafront bars/restaurants on the beach, preparing for what we hope will be a great Staycation summer. Great to see, the continent embraced this decades ago. Finally we are catching up! Hope you all have a wonderfully profitable and busy Easter bank holiday!

Once again I would ask the favour - we are trying to maximise our advertisers reach as Not for a moment that would be a motivation to the sector. As stated above it always much as possible, without them would not be possible to run CLH NEWS, so please do has been inclusive, but there really is an untapped potential. As the survey reveals hospital- follow us on Twitter, and encourage as many people you know in the trade to subscribe ity sectors lose out on £163million to £274million per month, by ignoring the needs of to our digital issue, further details can be seen at www.catererlicensee.com

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Sector Leaders Hit Out Over Covid Response and Impact on Hospitality Issue 105

(CONTINUED FROM FRONT COVER) “WIDE-REACHING DAMAGE” In their submission, the three business leaders said the measures caused “wide-reaching damage” including the bankruptcy of many previously viable businesses, unemployment, and negatively affecting the mental health of staff and business owners. Given the gravity of the impact of the pandemic on the hospitality sector, it deserves its own section within the inquiry. Furthermore, we immediately need an analysis of the harms and impact of the previous measures taken, preferably before this coming winter, so the full impact is understood as it is the belief of the industry that they have been hugely understated. It is also important that the inquiry establishes a framework for evaluating measures in future, so there are no more ad hoc, knee jerk measures that have devastated our industry. Hugh Osmond is an entrepreneur and businessman and founder of Punch Taverns; “Hospitality employs more than 3 million mainly young people and is a huge contributor to the UK’s economy, its communities, its social life and its overall quality of living. Given that it was also the main industry targeted by Government in its response to Covid, it deserves its own specific place in the Public Inquiry to: a) more accurately quantify the enormous damage inflicted by the measures; b) analyse which, if any, of the measures actually made any positive difference to ultimate Covid outcomes; c) what could be done better next time.”

Founder of Warehouse Project & Parklife; “I continue to be contacted on a daily basis by operators in financial ruin as a direct result of the restrictions placed on the hospitality, events and cultural industries during the Covid-19 pandemic. The effects of these reckless and unproven restrictions on these industries will be felt for many years to come, and we must not allow this level of damage to be inflicted on these sectors again. We must fully investigate how these restrictions were allowed to be placed on one of the most important sectors in the UK economy without suitable financial support, and lay out clear guidance and planned financial assistance in the event of future crises. This reflection is not something that can be pushed to one side to be dealt with at a later date, and I echo calls for an interim inquiry so that business owners across the UK can receive answers sooner rather than later.”

cerned they may be grouped to broadly to allow for effective consideration. This runs the risk of key learnings from individual sectors of the economy, such as hospitality being missed.

WAS GOVERNMENT'S APPROACH PROPORTIONAL?

Clubs in Wales had to shut down in December as Wales moved to Alert Level Two in anticipation of rising Covid cases, caused by Omicron.

Michael Kill, NTIA CEO; “The hospitality industry and Night Time Economy have been at the sharpest end of the pandemic, and have suffered immeasurably over the last 2 years. Few if any other sectors have been subject to the same level of restrictions on their ability to trade during this period. It is vitally important that the impact of the pandemic on the sectors we represent are considered fully during this inquiry, with a thorough assessment of impact and effectiveness of Government Covid-19 policy on our sector. We need a rigorous accounting of whether the approach by the Government was proportionate, and what processes would need to be implemented in future to avoid the same mistakes.”

Clubs in England did not have to close, which led entirely different scenes in Welsh and English city centres when revellers wanted to celebrate New Year's Eve.

“Above all, it is our belief that, in future, no measures with potentially massively damaging consequences, be they medical (such as vaccines or new drugs), or non-medical (such as school or hospitality closures), should ever be implemented by Government without conducting a reasonable prior evaluation of safety, effectiveness, harms, benefits, and other likely consequences. We believe that this should be an essential recommendation of the Public Inquiry, together perhaps with a framework within which such evaluations can be conducted in the event of a future epidemic.”

“Given the importance of this inquiry, and the length of time that the process is likely to take, we are recommending that the Government produce an interim report, analysing the true impact of the Government’s lockdown strategy. We believe the costs associated with the Government’s approach will be revealed to be greater than previously understood, and it is important this is brought to light before the coming winter when the Government may again consider such restrictions.”

OPERATORS IN FINANCIAL RUIN

UKHospitality chief executive Kate Nicholls said: “currently, the draft terms of reference for the enquiry are wide ranging and we are con-

Sacha Lord, Night Time Economy Advisor for Greater Manchester / Co

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WIDE RANGING

“Having an interim fast-track economic analysis, accompanied by robust conclusions and recommendations are relatively early in the enquiry process, whilst we remain in the period were economic and regulatory as to gain would be extremely useful for all”

NO EVIDENCE OF WELSH CLUBS BEING “SPREADER EVENTS” THE NTIA has also hit out the Welsh Government's decision to close late night venues last winter over concerns about the Omicron variant of coronavirus.

The NTIA has said that the Welsh government could provide no evidence of clubs being Covid "spreader events" that informed the decision to close clubs down last December. Following a Freedom of information act submitted by the NTIA they said:” it is shown the Welsh government was unable to determine the source of cases, therefore could not quantify the risk presented by nightclubs or late night venues”. In a BBC radio interview First Minister Mark Drakeford defended the Welsh government’s decision to close venues. He said: "There’s no doubt at all across the world those sorts of venues have been associated with super spreader events. "The evidence from the Sage committee said the transmission of the virus was strongly associated with the proximity and duration of contact in indoor environments, especially where it’s the nature of the business that people are up close and personal. "So I don’t think there’s any doubt at all that those were high risk venues, and at the height of the pandemic they were closed – not just in Wales but in other parts of the United Kingdom and across the world as well."

How Calorie Labelling Legislation Is Going To Impact Health And Hospitality 4

CLH DIGITAL

Issue 105

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) New legislation for large businesses such as takeaways, restaurants, and cafes became effective in the United Kingdom, just a day ahead of World Health Day. It requires calorie information to be displayed on menus, online menus, third-party apps, food delivery platforms, and food labels. The legislation aimed to tackle obesity also requires the seller to put daily recommended calorie needs. The idea behind the rule is to make people more informed and go for healthier choices when they are eating out or ordering food from outside. World Health Day is celebrated every year on 7th of April to draw people’s attention to a specific health topic of concern. This year the theme was ‘Our plant our health’. The Covid-19 pandemic has become a guiding force for mankind, it revealed not only the persisting inequities in the society but also highlighted the weaknesses in all areas of society and an urgency to make the society sustainable, which vows to achieve equitable health.

WHAT PROMPTED THE GOVERNMENT’S DECISION ON CALORIE LABELLING? Obesity was one of the key health concerns that emerged during the pandemic and tackling this health crisis became the major aim of the government. It has been said by health experts that type 2 diabetes is prompted by obesity. Not only health but finances are also getting impacted due to obesity, government’s estimation states that the nation’s overweight and obesity-related conditions cost the National Health Service (NHS) £6.1 billion each year. The huge sum invested in the public healthcare system due to obesity could have been used for various other welfare and economic development purposes. The government in its drive to level up the health of the nation mandated to display of calorie information on non-prepacked food and soft drinks. The new changes, which became effective on 6 April 2022, were approved by Parliament in 2021, making it mandatory for the large food businesses employing more than 250

people to display calorie information.

HOW ARE BUSINESSES COPING? For many large businesses, it hasn’t come as a surprise as they have been following it for a long, firms like McDonald’s have been doing it for decades, but now others will also have to follow the rule religiously. Hospitality businesses will have to label food with its product name and provide a full list of ingredients and calorie information on menus, food labels, online menus, food delivery platforms as well as third-party apps. The other measure included in the legislation that could impact the hospitality business is a ban on free refills of sugary soft drinks in restaurants and bars this year, which used to be a major lure for many venues. Also, before 9 pm there won’t be any adverts for junk food. The government has released guidelines, FAQs, and pictorial samples for displaying calorie information per portion basis. Still, there are many challenges that businesses are facing. First, there is confusion on printing requirements, how to go and what would suit, a pre-printed label or a sticky label and how to update them frequently based on the changes in menu ingredients. The legislation also includes a provision for customers to ask for a menu that does not contain calorie counts if they are finding it difficult to go by the detailed information on calories. It doubles the task of the businesses to prepare both kinds of menus. As per UKHospitality estimates, the legislation could put an additional burden of £40,000 per menu run for the hospitality businesses. A robust system is required to monitor everything, not only the menus but chefs using the right amount of ingredients they use every day and then putting it accordingly, based on per-portion is undoubtedly going to increase the cost of the businesses.

IS IT THE RIGHT DECISION AT THE WRONG TIME? UK hospitality sector is in shambles and trying hard to recover from the pandemic blues, at this juncture introduction of something that can increase their financial burden can prove detrimental. The complicated and costly new labelling system could have been delayed for some time, at least until businesses could have managed other pressing demands for their recovery. There are other thoughts against the new system as well, the UK's eating disorder charity has said that the system of mandatorily labelling calories could lead to harmful eating disorder thoughts and behaviours. Obesity can have a severe impact on people’s health. It is the second biggest cause of cancer across the UK and needs to be taken care of, but the industry getting impacted most, also needs due consideration to be a part of this noble mission.

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Consumer Card Spending Grew 17.7% in March as Spring Sunshine Benefits Hospitality Issue 105

Owing to the energy price cap increase on 1 April, over nine in 10 Brits (91 per cent) feel concerned about the negative impact of rising household bills on their household finances – a two per cent increase on February and five per cent higher than in December.

Data from Barclaycard reveals that spending on essential items grew 18.1 per cent in March, the highest uplift since September 2021. This was largely driven by spend on fuel, which soared 26.1 per cent as prices at the pump continued to climb.

In a sign that the staycation boom is set to continue, hotels, resorts & accommodation enjoyed a boost of 15.3 per cent compared to the same period in 2019, as holidaymakers made plans to take trips and breaks

The cost of living squeeze is also causing the majority to worry about the financial impact of wider international conflicts and sanctions, inflation, and rising energy bills (all 89 per cent), as well as food prices (88 per cent). This could explain why optimism about the future of the UK economy has fallen to 27 per cent, its lowest level since January last year (24 per cent). However, despite this challenging backdrop, Brits’ confidence in their own household finances remains steady at 62 per cent, as does confidence in their ability to spend within their means each month. José Ca rva lho, H ea d of Consum er P roducts a t B a rclayca rd, sa id: “Many sectors saw strong growth in March compared to the same period in 2019, as sunnier weather encouraged Brits to socialise at pubs and bars, book staycations and update their wardrobes for spring and summer. “However, rising fuel prices and household bills are clearly starting to influence consumer behaviour, with many Brits changing their travel and shopping habits to save money. While this may dampen growth in the months ahead, we shouldn’t overlook the expected heatwave later in April, and the fast-approaching Easter holidays, both of which are likely to boost non-essential spending.”

The announcement by the First Minister that the legal requirement to wear face coverings on public transport and in some public places – including licensed hospitality – will move to “guidance” from April 18 has been warmly welcomed by the Scottish Licensed Trade Association (SLTA).

“The decision to move the legislation to ‘guidance’ is warmly welcomed although not before time and long overdue and while we had hoped it would have been in force ahead of the Easter holidays, a time when licensed hospitality traditionally experiences an uplift in business, it is better late than never.”

Colin Wilkinson, SLTA managing director, said that the decision was “not before time and long overdue” and hoped that “licensed hospitality in Scotland can now really start to get back to business”.

Mr Wilkinson added: “There is still an exceptionally long and uphill struggle ahead for many hospitality businesses with ongoing issues to overcome and the Scottish Government needs to support our industry which is key to the economy and jobs.

He said: “Scotland has been out of step with England for months and it has led to confusion for customers, particularly visitors from south of the Border, and frustration for business owners and their staff – the lack of use of face coverings in has been clearly evident in many settings.

“The last thing the sector needs right now is to be hindered in its recovery with issues which have been sitting on the back burner since Covid hit us, such as the deposit return scheme (DRS), calorie labelling on menus, and the introduction of a tourist tax.”

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Entertainment also enjoyed an uplift (20.3 per cent), driven by cinema-goers watching major releases such as ‘The Batman’, while takeaways and fast food soared 79.6 per cent compared to three years ago, reflecting a lockdown trend which has become a mainstay for many households.

across the UK.

Card spending grew 17.7 per cent in March compared to the same period in 2019, as Brits took advantage of the sunnier weather and lifting of all remaining Covid restrictions to visit pubs, dine out, and update their wardrobes in preparation for the months ahead.

Despite the rising cost of living, Brits are still finding room in their budget for discretionary purchases, with non-essential spending up 17.5 per cent compared to the same period in 2019. Hospitality and leisure saw particularly strong growth, rising 18.3 per cent, boosted by a 41.7 per cent surge in spending at bars, pubs and clubs, as the lifting of all remaining social distancing restrictions at the end of February encouraged Brits to flock back to beer gardens to enjoy the warmer weather.

CLH DIGITAL

CAMRA Campaigns to Boost Pub Trade This Summer 6

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Issue 105

The Campaign for Real Ale is gearing up to launch its “Summer of Pub” Campaign (2 May – 29 August) which encourages people to head down to their local and support the trade after an incredibly difficult two years.

Pubs and breweries across the UK have been asked to organise a range of events to celebrate the first summer without restrictions – whether it be an open mic night, pub quiz or tap takeover. These events will be captured by CAMRA on an interactive map, allowing beer lovers to seek out pubs, clubs and taprooms that are running events nearby. Pubs, breweries and local branches can help spread the word with a wide range of marketing materials freely available through CAMRA. In addition, CAMRA will be working closely with external partners to put together a real calendar of celebrations around pivotal events in the summer season. The long bank holiday weekend (2-5 June) will be a key moment in the Campaign, with CAMRA collaborating with the organisers of HM The Queen’s Platinum Jubilee Celebrations (2-5 June) to promote and celebrate The Big Jubilee Lunch and Thank You Day. As part of the celebrations, CAMRA will be supporting the Good Beer Co’s initiative to get “Thank Brew” into independent pubs and breweries around the country. Thank Brew is a 3.5% ABV easy drinking Pale Ale

created by Fergus Fitzgerald from Adnams, and it is the official beer for the Jubilee Weekend. All profits from ‘Thank Brew’ sales will support three different causes – the Eden projects communities which runs The Big Lunch, Together Coalition which runs Thank You Day and Reset Communities and Refugees, a charity supporting Ukrainian refugees arriving in the UK to live with families in communities across Britain under the government’s Homes for Ukraine scheme.

CAMRA will be urging pubs and breweries to stock Thank Brew and run celebratory events over the Jubilee Weekend as part of a Summer of Pub. Beer-lovers will be able to find out who’s stocking Thank Brew on tap and where to celebrate via an interactive map on the website. James Grugeon, The Good Beer Co-Founder, organisers of the ‘Thank Brew’ campaign for Thank You Day, The Big Jubilee Lunch and Reset Refugees and Communities said: “We’re proud to be kicking off a big summer of pub with a Thank Brew beer to help celebrate pubs and people across the nation coming together to raise a toast to their local communities and say thank you to HM The Queen for her years of service on the long Jubilee Holiday Weekend. “With 100 percent of profits going to three fantastic causes supporting people doing good in their neighbourhoods, we hope to sign up thousands of pubs across Britain to serve this limited-edition celebratory brew.” Another key partnership over the summer will be with Ask Clive to promote “Pub Pride” on 27 May. Pub Pride is a night for venues to celebrate their local LGBTQ+ community and welcome Pride month in their hometown. All Pub Pride events will be available to view on CAMRA’s Summer of Pub map, with a special highlight on Good Beer Guide entries getting involved in the celebrations. Danny Clare, co-founder and trustee of Ask for Clive said: “We’re delighted to be running Pub Pride once again this year, which is an opportunity for pubs to open their doors to the LGBTQ+ community and let them know they are welcome. It is fantastic to see CAMRA’s

support for the event this year and their Summer of Pub map now features all participating Pub Pride venues, so make sure to check back to the page to find some fantastic Pub Pride events taking place on 27 May!” The full calendar of events include: • 2 May – first bank holiday weekend • 27 May – Pub Pride • 3 June – Queen’s Platinum Jubilee bank holiday weekend • 1-7 June – Volunteers’ Week • 15 June – Beer Day Britain • 19 June – Father’s Day • 4 July – Independence Day (America) • 6-31 July – Women’s Euros • 2-5 August – Great British Beer Festival • 5 August – International Beer Day • 15 August – Pub Games Day

• 29 August – last bank holiday Both Pub Pride and the Platinum Jubilee Celebration organisers will be invited down to the Great British Beer Festival’s trade day on 2 August to raise a glass to the key initiative and celebrate the outcomes of the projects.

Nik Antona, CAMRA’s National Chairman said: “The concept behind a Summer of Pub is really quite simple – it’s that the easiest way to support pubs is to use them. That is why we will be working with partners throughout the summer to highlight fantastic events taking place and continually rally people down to their local. “Pubs have been through a horrendous two years of lockdowns and restrictions and need help to get back on their feet. At the end of the day, you don’t need to be a campaigner to make a difference – let’s just celebrate a return to normal this summer by raising a glass to the trade!”

UKHospitality Launches Local Elections Manifesto, Saying Sector Can Revitalise Communities and Drive Recovery UKHospitality has published a raft of recommendations for local government ahead of elections in early May, stating the sector’s crucial value as an agent for positive change for post-Covid communities across the nation. UKHospitality’s Manifesto 2022: Revitalising Local Communities lays out a dozen ways in which local authorities, councillors and council officers can help the sector get communities back on their feet, while simultaneously demonstrating that hospitality is best placed to lead the UK’s economic recovery. The leading trade body has outlined 12 policies, spanning three crucial areas ahead of polling on Thursday 5 May: People, Promotion of Place, and Partnership. Key among them are ways to promote the sector’s ongoing work to tackle its crippling 400,000 jobs shortage; licensing extensions and faster planning processes to encourage business; and spotlighting the innovative work the industry is doing to support the Government’s 2050 Net Zero target. The elections come as thousands of hospitality businesses devastated by Covid begin to recoup some of their losses of the past two years. UKHospitality’s manifesto seeks to inform local authority leaders, elected representatives and local and regional authority officers about how best they can support those businesses, and in turn drive recovery, employment and investment across the UK. Despite facing several hurdles on their way to recovery – huge accumulated debt, VAT back to 20%, and huge energy price increases – hospitality businesses play an essential role as local community hubs, particularly supporting people’s wellbeing following 24-months of lockdowns and restrictions. UKHospitality Chief Executive Kate Nicholls said: “Pre-Covid, our sector created £130bn in economic activity and generated £39bn of tax for the Exchequer to fund vital services. The industry made up 10% of UK employment, 6% of businesses and 5% of GDP. We’re confident that, with the right support measures in place, hospitality businesses will bounce back stronger, and deliver growth and investment across the UK once more.” Polling day will see local elections, a combined authority mayoral election in South Yorkshire and local authority mayoral elections in England; council elections in Scotland; local elections in Wales; and Northern Ireland Assembly elections.

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IDEAL FOR SMALL BISTRO, START UP SITES, OR ANYONE THAT WANTS TO GET INTO COFFEE!

leaders, elected representatives and officers of local and regional authorities with ideas to nurture regeneration, growth and vibrancy on urban, suburban and rural high streets alike, supporting local communities in their efforts to level up. It outlines 12 key measures to support hospitality’s contribution to local economies and communities:

PEOPLE • actively promote hospitality jobs and skills through local authority channels, including careers advice and information campaigns • direct employers and jobseekers to Springboard for schools, colleges, and employer networks – and promote the school’s ambassador network • tighter regulations on Short Term Lets (STLs) to ensure local people can access housing and work in their area

PROMOTION OF PLACE • take a permissive approach to planning applications to support business growth with a rapid, streamlined response

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• include a commitment to support hospitality businesses within local licensing and planning policies, such as a permanent extension of pavement and takeaway licensing

✓ Small Enough To Fit Any Budget

• deliver a more efficient, low-cost public transport system that supports business and resident needs

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• provide discretionary business rates relief to businesses struggling post-pandemic

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• simplification of any future biodiversity net gain regulations • establish high street business fora at local level to input into local development plans

PARTNERSHIP • support the roll out of Electric Vehicle charging points at hospitality businesses • provide support for businesses on the food waste collection system by streamlining and simplifying the process • work collaboratively with business and key stakeholders to avoid imposing excessive regulations such as late-night levies and Early Morning Alcohol Restriction Orders (EMROs). To view the full manifesto, please visit: https://www.ukhospitality.org.uk/page/LocalElections

UKHospitality’s manifesto provides local authority

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Issue 105

Power Of Premium: Premium and Super-Premium Now Biggest In Absolute Volume Within Draft Beer Budweiser Brewing Group reveals the premium and super-premium category is the biggest in absolute volume (41%) within the draft beer category, compared to just 27% in 2017.1 In the On-Trade, the value share of premium options has grown (+0.5pp) from standard lager (-1.7pp) compared to 2019.2

Budweiser Brewing Group, which brews some of the UK’s best-loved beers including Budweiser, Stella Artois and Corona, is forecasting continued momentum for the premium beer category. Covid-19 cemented the trend towards premiumisation as pub-goers sought out known and trusted brands. Now, for the first time ever, the premium and super-premium category is the biggest in absolute volume (41%) within the draft beer category, compared to just 27% in 2017.2

Key to the success of the premium and super-premium category is World Beer, which gained +1.8pp value share compared to 2019.3 The segment presents a unique sales opportunity for retailers with two thirds of World Beer spend coming from consumers with two or more beers in their repertoire.4 Popularity of World Beer is evident through the UK’s number one World Beer, Corona, which saw its rate-of-sale grow 25% last year.5

Yet there is a need for pubs to increase their premium offerings to maximise sales across the beer category, given premium now makes up 40% of total beer consumption in the On-Trade compared to core lager (31%) and ale and stout (27%).9

The trend towards premiumisation is also replicated in the no and low category. The premium no-and-low beer category grew 23% YOY6 as consumers look to treat themselves whilst moderating their alcohol consumption. Brand is the most important factor for pub-goers when deciding which no-and-low product to buy - ahead of calories, ingredients, taste claim and ABV,7 cementing the opportunity around premium no and low options. Budweiser Zero and Stella Artois Alcohol Free are both premium options that build on the success of their parent brands. Both beers have proven a hit with consumers, growing significantly ahead of the total no-and-low category and showing triple digit growth across both volume and value. 8

“Premiumisation should be top of mind for publicans over the coming years and as we approach the new year now is the perfect time for pubs and bars to refresh their draft portfolio.” said Jean-David Thumelaire, On-Trade Sales Director at Budweiser Brewing Group. “Understanding and responding to consumer demand will be key to the On-Trade’s recovery so we’ll be working closely with customers every step of the way.”

CHANGING LINE UP Pubs have followed the traditional offering of two core lagers, four premium options, three ales, one stout and two cider taps for many years.

Budweiser Brewing Group is recommending that pubs and bars dial up their premium draft options, offering one core option, six premium taps, two ales, one stout and two cider options.

1 2 3 4 5 6 7 8 9

CGA Brand Index 09.10.21 CGA Brand Index 09.10.21 Total On-Trade % VALUE SHARE to 14/08/2021 vs 2YA Kantar Worldpanel; Total Trade; 2021 CGA Brand Index 17.07.21 Nielsen Answers | Total Coverage| Total NABLAB Beer | YTD WE 11.09.21 NAB Consumer Drivers of Choice research 2019 GB Total Coverage – Latest year to date WE 30 October 2021 CGA Brand Index ( PERIOD 07 ) 17.07.21

SquareMeal Announces the Top 100 Restaurants in London and the UK SquareMeal and to our incredible team at BiBi.”

The UK’s leading independent restaurant guide – SquareMeal – has announced the best restaurants that London and the UK has to offer. SquareMeal’s London Top 100 shines a spotlight on the Capital’s greatest places to eat, as voted for by critics and diners. Elsewhere in the country, SquareMeal’s UK Top 100 is the only list of its kind to exclude London’s restaurants – allowing the wider UK’s dining scene to truly shine.

Somerset restaurant named the best in the UK: Somerset restaurant Osip came out on top as the UK’s best restaurant. This tiny farm-to-table gem is located in the village of Bruton and owned by exhead chef of London favourites Portland and Clipstone, Merlin LabronJohnson. The 22-cover restaurant is housed in a charming stone building which used to be the village ironmonger and brings top-quality cooking to this idyllic rural spot.

Using a combination of thousands of reader votes and the opinion of SquareMeal’s own expert critics, the UK top 100 restaurants is a true reflection of Britain’s beautifully varied dining scene – with everything from fine dining experiences through to farm-to-table restaurants and everything in between. Each eatery is truly unique but they all have one thing in common – an unmissable menu. M ayfa ir resta ura nt B iB i na m ed the best in L ondon: Chef Patron Chet Sharma has a seriously impressive CV, having completed a PhD in physics and worked at L’Enclume, Moor Hall and The Ledbury before then opening BiBi last year. Stepping out from the side-lines and into the spotlight, chef Chet Sharma’s debut solo venture is a confident addition to the Mayfair dining scene. Having sensed a gap in the market for contemporary Indian food made with best-of-British ingredients, his menu delivers plate after plate of vibrant fare. S pea king a bout B iB i’s win – Chef P a tron Chet S ha rm a sha red: “Winning this award is a huge achievement for us at BiBi and made all the more special as we are still so early on in our journey. It drives us to work harder, to keep creating, innovating and looking after our guests the best we can. Thank you to

Speaking about Osip’s win – Chef Founder of Osip Merlin Labron-Johnson said: “It’s a huge honour to be awarded No1 in SquareMeal’s top 100 UK restaurants. I’m so grateful to my team, and the amazing local suppliers we work with who have been so integral to achieving this accolade. I’m really proud that this has been voted for by genuine, passionate people who love what we’re doing at Osip, so it truly does mean a lot.” SquareMeal’s Head of Content Caroline Hendry explains: “A huge congratulations to all 200 restaurants, and in particular to our winners Osip and BiBi, who impressed us not only with their menus but with their work ethic and positive contribution to the hospitality industry “ “While some institutions have remained in the Top 100s, many newcomers have also risen up the ranks since we last ran the awards. A wonderful accolade for each new restaurant that has opened within such a trying couple of years for hospitality.”

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

Almost 3/4 of Guests Believe Not Enough is Being Done to Make UK Venues More Accessible Issue 105

Almost three in four guests believe there is not enough attention being brought to accessibility in the UK hospitality industry according to a new consumer survey. The ‘Accessibility in Hospitality’ survey, unveiled to the public this week by Robin Sheppard, founder of the Blue Badge Access Awards and president of Bespoke Hotels, in collaboration with guest experience management experts, HGEM, found that 71 per cent of customers want more to be done to address the lack of accessibility in the industry. The survey, which was distributed to a large database of HGEM’s mystery guests, both non-disabled and disabled between the ages of 18 to 66+, also revealed almost a third of guests (30%) would leave a venue immediately if access for disabled people was inadequate, while more than half of participants (53%) said they would not return to a venue where access was difficult. Interestingly, it found there was a distinct split in opinion from a gender perspective, too – only 62% of male respondents suggested not enough attention is brought to accessibility; however, that number reaches 73% with female consumers. On a more positive note, hotels were found to have a good reputation for adhering to disabled people’s needs (58%), but the results for other hospitality sectors painted a more concerning picture, with leisure scor-

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ing just 16%, restaurants 14%, pubs 7%, and quick service a shockingly low 5%. Discussing the survey findings, Robin said: “We must concentrate on the statistics, because they tell quite a tale. The figures unveiled in this report are a stark reflection of consumers’ attitudes towards accessibility in hospitality – and the results aren’t pretty. “More importantly, they make you realise that what is currently deemed ‘normal’ is simply not good enough. We must establish a new normal and erase years of historic insouciance on accessibility. We believe highlighting inaccessibility in statistical form is one of the first steps we can take to making the hospitality sector more inclusive, and we believe the time to innovate such change is now.” The spending power of disabled people and their households in 2020 was estimated to be worth £274billion per year to UK businesses, and it is believed that various hospitality sectors lose out on £163million to £274million per month, by ignoring the needs of disabled people. Robin continued: “As the co-founder of the Blue Badge Access Awards, alongside Fiona Jarvis of Blue Badge Style, we have made it our mission to advocate for inclusivity in the hospitality sector. It is crucial to make the hotel experience more joyful and inclusive for both disabled and non-disabled guests, designing and creating a place of beauty and practicality for everyone to enjoy.” This year’s Blue Badge Access Awards will be held on 28th April at Hotel Brooklyn, one of the most inclusive hotels in the UK. For more information on the awards and how to get involved, please visit https://www.bluebadgeaccessawards.com/the-awards. To see the full survey findings, visit https://www.hgem.com/opinion/accessibility-in-hospitality.

Issue 105

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One Third of Restaurant Owners say their Mental Health Was Worse at the End of 2021 than it was During the Pandemic Peak UK restaurant owners have long been facing a mental health crisis but new research finds the pandemic and subsequent staff shortages has only fuelled the fire, according to Flipdish. Data from 200 UK hospitality decision-makers reveals that 37% of restaurant owners believe their mental health has been hit badly due to the staff shortage crisis the sector has been facing, with nearly a third (29%) saying it’s the worst their mental wellbeing has ever been. Despite pent-up demand on the rise from the eradication of all COVID-19 restrictions signalling recovery on the table for a hard-hit sector, this has left a bittersweet taste in restaurant owners’ mouths. Although hungry to capitalise on this uptick, the hospitality VAT tax hike of 20% came into effect earlier this month on April 1st, and was yet another blow. With restaurant owners already battling a talent shortage whereby they are having to operate under reduced hours and output and compromise revenue, April 1st will mark the beginning of another tough road to financial recovery for many hospitality businesses. A worrying 45% of restaurant owners are having to ask staff to work longer hours and 47% are having to work longer hours themselves to deal with the shortfall. In fact, 39% of the restaurant owners surveyed believe there should be more support from the government to attract talent back to the hospitality sector. When asked about the impact the state of the labour market has had on their mental wellbeing, restaurant owners say that there isn’t enough support in the industry at all and the government should do more to support mental health (32%). Even more make the case for increased funding from the government to help with the fallout caused by the pandemic (38%), despite the £1bn care package announced by the Chancellor in December 2021. Fionn Hart, UK Country Manager at Flipdish, says: “The talent crisis, inflation, VAT rises, inconsistent restrictions and low

cash reserves have given restaurant owners sleepless nights. As restrictions were completely lifted earlier in the year, office parties and social gatherings are on the rise causing a spike in the number of customers coming through the door”. Restaurant, pub, and bar operators now have a difficult balancing act to perform; fulfilling these bookings and offering promotions to get new customers through the door, while simultaneously managing the reduced staff numbers on the ground to serve them. It’s time the government opens its eyes to the pressures on the hospitality workforce, who are battling to protect their mental wellbeing whilst also keeping their businesses afloat. It’s become clear that financial aid for the sector simply isn’t enough.” Attilio Sergi, Owner of Pasta 51 restaurant in Liverpool, says: “Many of us thought we had reached the light at the end of a long COVID-19 drawn out tunnel when all restrictions were lifted earlier this year. However, with business rates for hospitality reverting back to 20%, and surging energy costs, it seems that just as we thought we were in the clear, our sector is spiralling all over again. With only a mere 5p per litre nationwide drop in the price of fuel, and the cost of living continuing to climb, consumers will be more savvy with how they spend their buck and so we expect a drop in the number of in-house diners. This, combined with the fact that at Pasta 51, we have shortened opening hours to save staff numbers and energy costs, means we are faced with yet another financial uphill battle. More needs to be done to support hospitality workers as we continue to navigate the anxieties of a tough labour market, tax hikes, and increased energy and produce costs”. Kris Hall, Founder of The Burnt Chef Project – a not-for-profit social enterprise fully committed to making the hospitality profession healthier and more sustainable – says: “High levels of stress and mental illness have been affecting our indus-

try long before COVID-19, but this research demonstrates how brutal these past two years have been for hospitality owners. We find our sector in the middle of a severe resource crisis, with mass shortages worldwide as visitor numbers peak, yet staffing numbers continue to drop. Our own studies at The Burnt Chef Project echo these findings from Flipdish and have shown that work-life balance ranks highest as to why people do not want to return to what once was the third largest sector in the world. The wellbeing of our teams has been neglected for far too long and the demand for our free support service, hospitality and wellbeing training modules and resources highlights just how much support hospitality professionals are in need of. In order for the hospitality profession and industry to thrive, we need to provide our leaders with the skills to manage with confidence, empathy and ensure that the wellbeing of both themselves and their teams is priority. This is why we at The Burnt Chef Project believe in and dedicate our time not just to helping those who have mental health issues and need someone to talk to but we also focus on building the capability of the greatest asset in our trade, the people who make up the beating heart of our industry”. Anyone in hospitality, their family or dependents experiencing difficulties with mental health can text “BURNTCHEF” to 85258 for free and in confidence 24/7 . To help support restaurateurs, Flipdish has launched a not-for-profit directory, StraightFrom, as an alternative to food marketplaces and to encourage customers to order directly from their local restaurants. The site, which is free of charge, is open to all restaurants and takeaways, even if they are not customers of Flipdish.

Hospitality’s ‘Soft Power’ Is Key To Weathering Endemic Labour Shortage 12

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Issue 105

By Jennifer Johansson, founder and CEO of Placed App (www.placed-app.com) Another week, another story about the grim outlook for the hospitality sector, beleaguered by labour shortages and restaurant closures. Last month, Westminster City Council announced a £1m scheme to drive recruitment within London’s hospitality and tourism sectors. But are interventions like this substantial enough to address the engrained issues that lie at the heart of hospitality’s recruitment woes? Covid has seen hospitality businesses struggle more than twice as much as other industries to fill vacancies (ONS, 2021). This is, in part, exacerbated by Brexit but also as a result of negative perceptions regarding jobs in hospitality. Hybrid working, now widely the norm, is giving people an alternative to the hard slog of shift work demanded by industries such as hospitality and care work. With mental health issues being a particular feature of the pandemic, people desire employment that fosters better work-life balance, more flexibility and more well-being benefits from their employer. If more consumers are being choosier in who they shop with – particularly in light of how badly some corporations have treated their staff – then the same can be said for the number of candidates looking to work for a socially responsible and caring employer. It is the strength of this ‘soft power’ that will determine how well and effectively businesses can attract talent in these turbulent times. I’ve worked in the hospitality sector since I was 14 and I’ve always been curious about the industry’s UK’s recruitment problem. It’s a vibrant, sociable, exciting and creative industry in which to work if you’re a people person. In my native Sweden, if a graduate has ambitions to

build a career in hospitality, no one challenges, belittles or judges this desire. They’re not considered to be over-qualified and the sector is not perceived as an unattractive one in which to enter. When it comes to growing professionally in nearly all sectors, one always starts off at the bottom and progression occurs with hard work and experience. Hospitality is no different in this respect. Yet the UK hospitality industry’s image ‘problem’ is preventing prospects from considering a long-term career in the sector and has, in some respects, contributed to the industry’s perpetual high-churn rate. When it comes to recruitment, the applicant now has the upper hand. This is not such a bad thing. The wielding of such power may force organisations, including those in high churn sectors, to innovate their propositions to attract personnel that will drive their success. Innovation rarely happens when one operates within their comfort zones. Covid and Brexit have definitely not given the hospitality industry an easy ride. There has never been a more opportune moment for an industry reset; where businesses in the sector may reappraise how they can draw in talent, not just through policies and operations that show themselves as responsible employers with wellbeing, work life balance and flexibility at the heart of their employee engagement schemes. There also needs to be a wider effort to position hospitality as a rewarding career route where wait staff et al. can envisage a pathway towards sitting in the highest offices of an organisation one day, give or take the right attitude and training to support them on that journey. And of course businesses need to publicise all the compelling reasons why people should apply to work with them. Prior to starting my business, back when I was working for a luxury concierge service and talking to managers and owners of hospitality businesses every day, I saw how they were always recruiting for positions. It was hardly modern and completely misattuned to the way Gen Zedders consume information and look for work. Herein lies a problem to their recruitment strategy that is easily solvable if technology is

employed and a more considered effort was made to show how they are appealing employers. Then there’s the cost of working in hospitality and the unshruggable belief that hospitality jobs pay poorly. Money is king, so the saying goes, and never has this been more apparent in a world where cost of living is rising exponentially. Yet the pandemic has revealed two things within us: firstly, a greater appreciation for the intangible things in life that money can’t buy and, secondly, an even greater intolerance for businesses and brands who fail to support the community in their greatest time of need. In a new values-driven world, it is the hospitality businesses that are able convey themselves as caring, responsible employers that will win the war for talent.

Entries are Being Sought for the National Pubwatch Awards 2022 Entries are being sought for the prestigious National Pubwatch Awards 2022, which recognise the work of local pubwatch schemes and their efforts to provide safe drinking environments for customers and staff. Finalists will get to attend a prestigious awards dinner in House of Lords on 18th October 2022. Do you think that your pubwatch scheme deserves recognition? Do you have evidence of the schemes good practice? Has it made a real impact on safety in the evening and night-time economy? If the answer is yes then National Pubwatch wants to hear from you. The 2021 award winner was the Bedfordshire ‘Bedsafe’ scheme. Its chairman Mark Judd, licensee of The Pilgrims Progress in Bedford town centre, said: “Our award has been well received in the community and as a result we feel that we are stronger

together and the night-time economy is thriving. “On a personal level, being invited to attend the House of Lords was one of the great highlights of my career.” Chair of National Pubwatch Steve Baker OBE said: “One of main aims is to promote good practice and what better way to do than giving people the opportunity to enter for a national award which celebrates achievement at a truly prestigious event. “This is a fantastic opportunity to promote the work of a local Pubwatch scheme and receive recognition at a national level.” To submit an on-line application to enter the National Pubwatch Awards 2022 now go to www.nationalpubwatch.org.uk/pubwatch-awards/

Charity Campaign Thank Brew Prepares for Queen’s Platinum Jubilee Weekend Pubs and bars all the way from Cornwall to Cromarty and from Anglesey to East Anglia are getting involved in a charity campaign, as part of celebrations to mark the Queen’s Platinum Jubilee. After tough times for the hospitality industry, and in every UK neighbourhood, they’re seizing the chance to help the whole country come together this summer: to raise a glass to the Queen, toast their community, and raise money for good causes too. Opening hours have been extended for the 2nd to 5th June, and managers of every licensed premises in the UK are being encouraged to host a special Big Jubilee Lunch, or a Thank You Day party – and to serve limited edition Thank You beers. These limited edition ales are being crafted by a host of leading brewers and beer brands – all to a recipe devised by Adnams Production Director Fergus Fitzpatrick. 100% of profits from Thank Brew sales will be donated to three good causes: The /together coalition, on a mission to build kinder, closer and more connected UK communities by bringing people together and bridging divides, and organisers of Thank You Day eden project communities, whose vision is a world full of happier and healthier UK communities where people know one another and neighbourhoods thrive, and organisers of The Big Lunch Reset Communities and Refugees: supporting Ukranian refugees arriving in the UK to live with families in communities across Britain.

Fergus’s recipe calls for a delicious, easy-drinking 3.5% ABV pale ale, using a classic British ale yeast. He’ll also be teaming up with Big Drop to oversee the creation of a unique 0.5% version, brewed exclusively by the alcoholfree specialist. Breweries from across Britain are signing up to brew the 3.5% Thank Brew with Adnams directly supporting our efforts to enlist breweries and brewers and, like all participating breweries, serving Thank Brew at their managed pubs. Regarding the non-alcohol Thank Brew, specialist brewer Big Drop said: “As epic as it sounds, a four-day weekend is going to require a degree of stamina and, for a lot of people, that means moderation. So what better way to toast the Queen and go big for the entire Jubilee than with an alcohol-free beer specially brewed for that very purpose?” James Grugeon, Founder of The Good Beer Co, said he was excited to see momentum building behind Thank Brew: “We’re really pleased to be backed by a broad coalition of beer and hospitality industry leaders who are lending their support to the campaign. With their help we’re busy signing up as many breweries, pubs and licensed premises as we can, so that everyone in the UK can come together and celebrate with a Thank Brew at their local and help raise funds for three causes close to the hearts of the British public.“ Brendan Cox, Co- Founder of the Together Coalition and Thank You Day, said: “Thank You Day this year is all about neighbours connecting with each other, to say thank you to HM The Queen and to each other. Where better to come together than at your local pub?” “And with a non-alcoholic version of Thank Brew on offer, everyone will have the chance to toast HM The Queen and their local community,” he added. You can find out more at www.thegoodbeerco.co.uk/thankbrew

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Issue 105

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Issue 105

Stella Artois Launches “Stella Please” Nationally, Promoting Kindness And Respect Towards Hospitality Staff Stella Artois, a proud part of Budweiser Brewing Group, has announced the national launch of “Stella Please.” Over the coming months, every time someone says “please” when ordering a pint of the nation's favourite Stella Artois[1], we will say “thank you” and donate 10p up to the value of £150,000 to Hospitality Action. This is the latest campaign designed to help rebuild On-Trade business and encourage kindness and respect towards hospitality staff following the pandemic.

These donations were made possible through continued work with Hospitality Action. They are one of the first grant-making charities in the UK to react to the pandemic, and quickly deployed a range of emergency measures including financial assistance, outreach and increased mental health service provision. As the situation evolves in 2022, they continue to adapt their offering and provide innovative, timely and practical ways to support the industry.

Pubs, bars, and restaurants in the UK have been some of the hardest hit industries over the last two years, with 10,000 venues closed permanently and billions lost in takings. Action is needed now more than ever before with 77% of hospitality workers concerned about job security resulting in nearly 1-in-3 of hospitality workers exploring opportunities in other industries or return to education[2]. Stella Artois aims to support and empower staff to stay and continue to serve as the beating hearts of the industry.

“In our 185th year of supporting the industry, we’re happy to again be working with Stella Artois to provide three hundred £500 food and fuel vouchers to hospitality families who continue to be the industry’s lifeline,” shares Jeremy Gibson, Marketing Director of Hospitality Action. “Since the start of the pandemic, we’ve granted £2.5 million to more than 7,500 different hospitality households and we will continue to do so as long as relief is needed.”

“We understand, in addition to the devastation of the pandemic, publicans are facing ongoing concerns with the rising cost of goods and challenges finding staff. ‘Stella Please’ is our way to support our On-Trade partners,” says Jean-David Thumelaire, On-Trade Sales Director. “With Stella Artois being the number one lager brand of choice for UK consumers, we recognise the demand for the beer and want to use it to help spread kindness and assistance for our On-Trade family.” The campaign follows a series of Budweiser Brewing Group efforts to

support the On-Trade, since Covid-19 shut the industry in March 2020. Throughout this period, the brand launched “Save Pub Life,” an initiative to encourage communities to purchase gift cards to support their local pubs after the Covid closure, raising a total of £1.5 million for local pubs. In 2021, Stella Artois promoted “Stella Tips,” a campaign to provide bar staff with much-needed financial support over the period of closure, donating £500,000 to staff.

Join us in saying, “Stella Please,” at participating pubs and share your experience on social by tagging #StellaPlease, @StellaArtois and @HospitalityAction. Participating pubs will be eligible to win a variety of prizes including: JDW vouchers, high street vouchers, Stella Artois stock, Premier League football tickets, and more. For additional information and to sign up to receive a #StellaPlease kit, please visit: www.savepublife.com/brand-activations/stella-please and https://stella-please.hospitalityaction.org.uk/.

Hospitality Professionals Association Set to Discuss a Greener Future with Green Key and Marriott Hotels shine a light on the need for urgency.

HOSPA, the Hospitality Professionals Association, is set to host a networking event within the hospitality sector in association with Green Key and Marriott Hotels — focusing on the key issue of sustainability within the tourism industry.

Jane Pendlebury, CEO of HOSPA, commented: “Events like this mark a changing of attitudes in the hospitality industry, towards one of awareness and consideration. The climate crisis is bigger than all of us and now, more than ever, there is a pressing need for business owners to consider their impact on the environment. Industry standards such as Green Key provide the critical structure needed to promote real change and offer a level of incentive to those willing to adopt sustainable practices. We are delighted that they are sponsoring the event and are confident the evening will provide a fresh perspective on what is arguably the most pressing issue in hospitality.”

The event will take place on Tuesday 26th April at the Marriott Hotel Regents Park, London, where attendees will hear from sustainability leads at Marriott Hotels about its ‘Serve 360’ global sustainability strategy and 2025 goals — as well as a contribution from Keep Britain Tidy about the Green Key eco-label for tourism and hospitality facilities. The occasion is sponsored by Green Key, the leading standard for excellence in the field of environmental responsibility and sustainable operation in the industry. Hotels and other hospitality facilities that commit to carbon conscious practice are awarded this internationally recognised eco-label, demonstrating their compliance with a strict set of criteria. This gathering of industry professionals will recognise the need to consider the environmental impact of the industry at a time when the climate crisis is at an all time high. Collective action is the only viable solution toward marked progress and at a time when sustainability is entering the agenda of many, events like this will prove pivotal going forward. HOSPA has demonstrated its continued commitment to a greener industry, having recently published its Sustainability Toolkit — an approachable guide for hoteliers on how to adopt sustainable practices. The association is now encouraging its members to consider their carbon footprint and hopes events like this will

The host, Marriott Hotels, is an industry leader in sustainable practice and is tirelessly working towards reducing its carbon footprint — building and operating sustainable hotels, which source responsibly. The international hotel chain, alongside HOSPA, is hoping to influence others to put their best foot forward in the battle against climate change. Jane continued: “Late last year, we launched our sustainability toolkit, which was designed as an approachable touchpoint for those carbon conscious business owners looking to make a difference. This has been a great success and is only the beginning of our efforts against climate change. We hope to continue bringing hospitality professionals together, to combat key issues such as the one in question and hope this event is one of many going forward. There are some amazing people doing great things in UK hospitality and we must shine a light on this.”

Community Pub Set to Reopen Following £300,000 Refurbishment The White Hart, in Hatfield, Hertfordshire, formerly known as The Town Inn, is set to reopen on Thursday 14thApril following a transformational £300,000 refurbishment. The joint investment has been funded by brand new licensees, Jemma Arnold and Colin Forde, and leading community pub company Admiral Taverns, who own 1,600 pubs across the country. The refurbishment has ensured the White Hart will be ready for the summer season ahead and has included a full refresh to the exterior of the pub, including a lovely secluded garden area for customers to embrace the sun with a pint. Once inside, locals will be able to enjoy a new look and feel, whilst having a drink at one of the two new bars. The main bar area being ‘The Sports Bar’, whilst the function room acts as ‘The Lounge Bar’ which can be booked for private events.

Jemma Arnold, licensee at the White Hart, commented: “We are thrilled to finally be opening the White Hart to the community and I can’t wait to see the reaction from all the customers – they won’t be disappointed! The refurbishment has completely transformed the pub and it looks better than we ever imagined. Launch night is set to be a fantastic occasion and we hope to see lots of locals enjoy the pub!” There will be a double launch celebration for the Easter Weekend, with a selection of DJ’s playing the latest hits on both Thursday 14th April and Friday 15th April. Jemma and Colin are both new to the hospitality industry, but are well known in the local area. They’ve built a good impression already, with many residents welcoming the refurbishment and celebrating the name change, bringing the White Hart back to its traditional roots. Colin is a successful businessman, having run several other businesses, whilst Jemma has a background in health and social care within the local area and will be looking to apply her experience in hosting social and charity events at the pub. Mick Sheridan, Business Development Manager at Admiral Taverns, commented: “We have found the perfect match in Jemma and Colin for the White Hart and I’m confident of the pubs success. They both bring a wealth of experience, having run their own businesses which will ensure the pub returns to its former glory. I wish them both every success and look forward to visiting soon.”

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Issue 105

Leeds-Based Premium Bar Group ARC Inspirations to Accelerate Expansion with £19m BGF Investment Bar operator Arc Inspirations is set to accelerate its growth after securing significant investment from BGF – the UK and Ireland’s most active growth capital investor – for a minority stake in the Martin Wolstencroft-led business.

addition, and as part of this process, Non-Executive Director Steve Richards, CEO of Parkdean Resorts and Chairman of UKHospitality, will continue supporting the executive leadership team as Non-Executive Chair.

BGF is investing £19m into the business. The capital will give the business substantial fire power as it looks to double its footprint over the next few years by opening multiple bar sites in major UK cities, deploying its ‘cluster’ strategy.

The successful conclusion of this investment process comes on the back of a year of resurgence and recovery for the business after the challenges of the pandemic. Arc Inspirations recently posted record annual sales, in excess of £40m, and last autumn opened two new landmark venues, in Birmingham (Manahatta) and Deansgate, Manchester (BOX).

Today’s announcement marks a new phase for the business, paving the way for an accelerated rollout of its three premium brands Banyan Bar & Kitchen, BOX and Manahatta. The investment will support the company’s ambition to double the business from its current 18 venues, delivering at least four new site openings per year over the next three-to-five years.

Arc Inspirations operates a cluster model, running premium large-scale bar sites in close proximity to each other, under complementary brands in key towns and cities in the Midlands and the North. It currently employs 1,000 people and its growth plans mean it will recruit a similar number again, over the next three-to-five years.

Commenting on the news, Wolstencroft said: “We’re absolutely delighted to have secured this investment from BGF who are committed investors with a track record of supporting growth and success in the hospitality and leisure sector. This funding will enable us to expand our business significantly, allowing us to take advantage of substantial market opportunities over the next few years, as we take our winning brands to more key cities across the UK.” The deal marks the first time Arc has introduced external investment to the group. Its expansion to date – since Wolstencroft and co-founder Chris Ure launched the business in 1999 – has been funded by the business and more recently through a renewed partnership with HSBC. Wolstencroft, Ure and Managing Director Anni Opong remain significant shareholders in the business. In

Most recently it announced plans to open a new £2.5m Manahatta on Newcastle’s Collingwood Street on the site of a former Allied Irish Bank, creating almost 100 new jobs. It is the group’s second location in the city – it also operates a Banyan Bar & Kitchen on nearby Blackett Street – and is expected to open in late 2022. Wolstencroft added: “This investment marks a new phase for our business and is a genuine landmark moment for us, in our 20-year-plus journey, from when Chris and I opened our first bar in Headingley, Leeds, to where we are now with a group of 18 leading businesses run by a team of outstanding operators. “It’s a brilliant outcome and the reason we have been able to do it is down to our people. The determination and effort they have poured into the business every day, especially in the past year, has been exceptional and we’re really excited about the future and what is possible.”

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

Combatting Labour Shortages in Hospitality 20

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By Tony De Graaf, Hiring Success Director EMEA, SmartRecruiters (www.smartrecruiters.com) Job vacancies in the hospitality sector rose by almost 700% from November 2021 to January 2022 compared with the same period last year. With current estimates putting the number of empty job roles at 178,000, there is clearly an issue with recruiting and retaining skilled and motivated workers. When businesses struggle to hire and keep staff on, alarm bells begin to ring. Is it company culture? Is the employer not investing in the development of its staff? Or is the recruitment process not optimised for both the candidate and recruiter?

ATTRACTING AND ENGAGING PROSPECTIVE TALENT The fact is that there isn’t a shortage of workers, it’s a shortage of those feeling engaged with the sector. The retail and hospitality industries are renowned for being high turnover sectors, highlighting the need for businesses to rethink their approach to hiring into a process that shows applicants they are valued, and the business is grateful for their application. This involves an investment of time from the recruiter to provide individual feedback and efficient communication. Unfortunately, due to the time needed to complete this and provide a positive experience to candidates, many processes fail to engage applicants. Creating an engaging experience early on is key to building relationships with applicants and is more likely to end with employees staying loyal for years after they apply. Nurturing this relationship early on is key and will make your establishment stand out amongst competitors. A good candidate experience will then be shared by an applicant throughout their network – friends, family and even social media. With prospective talent dotted throughout the internet, social media posts about bad encounters will cause the best candidates to avoid hospitality establishments with a reputation for poor hiring processes. Furthermore, when building a reputation in the hospitality sector, positive employee feedback will feed into potential customers, particularly in local businesses. Investing in a strong and engaging application and recruitment process will ensure positive employee experiences, boosting the level of applications and improving the likelihood of staff retention.

SURFACING THE MOST SUITABLE CANDIDATES

Once a relationship with an applicant is started, open and direct communication is a must. Hospitality positions, particularly zero-hour contract positions that generally attract younger workers, are often bombarded with applications. Due to the sheer volume of candidates, hiring managers don’t always have the time to provide reasons as to why the applicant was or wasn’t hired. Utilising Artificial Intelligence (AI) in the recruitment process, hiring teams can filter applications and in turn surface only the most suitable candidates for the job with algorithms that flag specific traits and qualifications. With filtering done at such speed, establishments can begin interviewing as quickly as possible and fill their vacancies at a faster rate. During peak seasons such as summer and Christmas, this increase in efficiency is particularly important. As well as surfacing the most suitable candidates at the first stages of the application process, AI recruitment can help with future applications. Rather than disregarding previous unsuccessful applicants who were still qualified for the job, organisations can store these profiles, creating a wider talent pool to select from during peak seasons or when company expansion occurs. Recalling these candidates further down the line for new positions saves time for recruiters finding the right talent whilst also keeping candidates engaged. Demonstrating that their application was taken seriously allows for a relationship to be continued and increases the likelihood they will accept a position in the future.

BOOSTING EMPLOYEE RETENTION RATES The experience doesn’t just stop at accepting a role, though. Employees must continue to feel valued throughout their employment if businesses want to keep their staff. If the engagement from the employer is superficial, employees will see through it and find an establishment that values them and their work. When an employee can see the value they bring to the business, and investment in their development is shown, they are more likely to stay. Using AI driven software can enable employees to be hired into the jobs that suit them from a skills and company culture level, providing them with the right place to progress. This not only increases confidence in the employee, but also drives productivity levels up due to people enjoying their jobs and the people around them.

ENGAGED EMPLOYEES = BETTER VALUE Job vacancies are riddling the hospitality space, causing business leaders to panic about how to hire the best talent. However, this process shouldn’t be anxiety ridden. Many small hospitality businesses don’t have the manpower to sieve through hundreds of applications and are instead focusing on giving their customers the best experience. By introducing AI into the recruitment process, those responsible for hiring within the business can balance their focus on the candidate and their customers, keeping both sides engaged. It also haves time, allowing them to focus more on selecting the most suitable talent whilst also providing a rewarding experience for

Lakeland Dairies’ Reimagine Colcannon Chef Competition Extended, Offering Winner £1000 Amazon Gift Card Prize The Lakeland Dairies Colcannon Competition has been extended until the end of April.

been a number of calls for more time, due to the recent pandemic,

The competition encourages chefs to create a modern twist on Colcannon and simply post an image of their creation and a brief description of the dish on the Lakeland Dairies website.

the end of April. There is still a chance to enter and win this won-

so we have decided that we will keep the competition running until derful prize.” To help inspire ideas, Lakeland Dairies have created a free

One lucky chef will win an amazing £1000 amazon gift card.

Reimagining Colcannon Inspiration Guide, simply download a copy

Celebrating Lakeland Dairies Irish provenance, Chefs are being encouraged to present their idea of Colcannon and explore Lakeland Dairies range of high-quality professional dairy products; Lakeland Dairies Real Dairy Whipping Creams, Pure Irish Butters or Millac Gold Cream Alternatives for a deliciously creamy finish.

here: https://bit.ly/3uBbShR Judged by Lakeland Dairies and the Craft Guild of Chefs, the competition will consider the creativity and visual appearance of the Colcannon dishes entered.

Jean Cattanach, marketing controller at Lakeland Dairies says: “We have been amazed at the level of entries to date but there have

So, get creative and reimagine Colcannon for a chance to win!

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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Issue 105

Stonegate Group Announces Fundraising Partnership with the Motor Neurone Disease Association and MND Scotland Stonegate Group has announced a corporate fundraising partnership with the Motor Neurone Disease (MND) Association and MND Scotland, working with the two charities across England, Wales and Scotland. Stonegate’s teams will be coming up with imaginative and creative ways of raising money for the charities as well as encouraging customers to get involved. This partnership runs across the national Stonegate estate, including its pubs, bars, venues and head office support teams. The money raised will help fund the vital work and support the charities provides for those living with MND, and their family, friends and carers. S im on L ong bottom , CE O of S toneg a te Group, sa id: “Our pubs, bars and venues all play a huge part in the communities they operate in, and are brilliant at bringing individuals together for great causes. I am excited to see how creative our teams get in the planning of all the various fundraising initiatives during this partnership. There are many synergies between our company and MND Association, especially its regionality. We are delighted that our teams in Scotland will be working directly with MND Scotland, just as in England and Wales, which means they are able to make further direct impact in their local communities. “The work and support that the MND Association and MND Scotland provide is incredible and we are privileged to be able to help them and do our part in raising awareness of this cause.” The MND Association focuses improving access to care and providing information and support for people living with or affected by MND in England, Wales and Northern Ireland, and MND Scotland does the same for

those living in Scotland. Both charities fund and promote research that leads to new understanding and treatments and brings a cure closer. They campaign and raise awareness so the needs of people with MND across the UK are recognised and addressed by wider society. People with MND, their families and carers are at the heart of everything they do. S a lly L ig ht, Chief E xecutive of the M otor Neurone Disea se A ssocia tion, sa id: “We are absolutely delighted to have been chosen as charity partner for Stonegate Group, along with our close colleagues at MND Scotland. MND is a devastating disease that currently has no cure or effective treatment – we are working tirelessly to change that through funding and promoting cutting-edge MND research. Alongside supporting people living with MND, their families and carers, we also fund the co-ordination of care through our 22 MND care centres and networks across England, Wales and Northern Ireland. The fundraising taking place this year through this partnership will directly help us to keep pushing for vital treatments and a cure. I am incredibly excited to see what we can achieve together.” Ra chel M a itla nd, Chief E xecutive of M ND S cotla nd, sa id: “We are thrilled to be working with Stonegate Group and our friends at the MND Association. MND Scotland is only able to provide life-changing support to people living with MND right now, and fund ground-breaking research to discover meaningful treatments and a cure, because of incredible supporters like Stonegate Group. Your support will make a real difference to people in Scotland, who are currently affected by this heart-breaking disease, and will drive forward our search for a cure. Together, we will beat MND.”

The Sheffield College Wins Zest Quest Asia 2022 and a Trip to ‘Sugarlandia’ Three student chefs from The Sheffield College are enjoying the sweet taste of success, having been crowned Zest Quest Asia 2022 champions at a gala dinner and awards night held on 8th April 2022 at the Hilton London Heathrow Airport Terminal 5. For their outstanding efforts, culinary students Jack Hayes, Max Heath and Rhiannon Siddal, along with their tutor, Andrew Gabbitas, catering lecturer at The Sheffield College, have won an educational trip of a lifetime to Manila and the province of Negros Occidental (popularly known as ‘Sugarlandia’) in the Philippines. The prize, sponsored by Don Papa Rum, will enable the team to discover first-hand the sights, smells and tastes of traditional Filipino cuisine, and participate in a range of activities including culinary master classes and a charity dinner. In addition, they will enjoy the rare opportunity to visit the lands and distillery in southern Philippines where Don Papa Rum is produced from local sugarcane. The winning team stood out for its Vietnamese-inspired menu comprised of a Goi cuon amuse bouche, a summer roll made from homemade turmeric rice rolls, filled with watermelon, seasoned with lime, salt and sriracha seasoning, beansprouts, and toasted cashews; a Bahn Khot starter, crispy pancake made with toasted jasmine rice, basmati rice flour, turmeric, puffed wild rice, seasoned with sriracha; a Bun Cha main course, caramelised seiten balls with basmati rice noodles, pickled vegetables, and a dessert of Vietnamese Vanilla Sponge, soaked in rum syrup with Vietnamese coffee ice cream and rum-macerated pineapple.

tracing the length of the Silk Road. But despite the tightness of the competition, there could only be one overall winner, and The Sheffield College inspired our imaginations and taste buds with a brilliantly executed menu that captured the cooking techniques and tastes of Vietnam. “We are deeply grateful to our sponsors and supporters, many of whom have worked closely with the students and colleges to ensure they could incorporate the latest industry trends in ingredients, flavours and technology. And having experienced the Philippines myself, I cannot begin to describe the exciting world that awaits our winners in Don Papa Rum’s ‘Sugarlandia’! Congratulations to the worthy winners.” Joanna Kennedy, marketing manager of the Bleeding Heart Rum Company, creators of Don Papa Rum, said, “Zest Quest Asia was a spectacular event to be part of. Not only did the students blow us away with their craftsmanship and ingenuity, but they explored daring flavour combinations we had never seen before. It was phenomenal to introduce and cultivate Asian cuisines amongst these young, budding chefs. “Don Papa Rum and Zest Quest Asia share the advocacy to raise awareness and celebrate Asian heritage in food and drink. And we wanted to support the bounce-back of the hospitality industry after a very difficult few years and engage with aspiring chefs to help keep their dreams alive.”

Zest Quest Asia was founded by restaurateurs Cyrus and Pervin Todiwala with the support of the Master Chefs of Great Britain in 2013. This year, 2022, marked the long-awaited return of the live cook-off and ‘in person’ awards evening after a pandemic-induced two-year gap, which the organisers filled with three successful on-line spinoffs.

Andrew Gabbitas BEM, said, “I am absolutely delighted for our young students on their winning Zest Quest Asia 2022. Their tireless efforts & dedication have really paid off. To execute a menu with no protein, in a such a highly esteemed competition, took a lot of courage. Their flavour profiles were spot on. Moreover, throughout the competition, the camaraderie among all the competing students & their lecturers was first class, a true pleasure to be a part of.”

Cyrus Todiwala OBE DL FIH said, “I am so proud of the fact that our Zest Quest Asia competitors were performing like true professionals, with the attitude and mindset of winners. Their menus were exceptional, and the judges and I were taken aback by the scale of their ambition, with one college even offering a menu

In addition to being named the new Zest Quest Asia champions, The Sheffield College team also won the Tilda Special Award for the Best Use of Rice, which will take them on another exclusive trip, this time to Northern Italy.

Panasonic and Regal Microwaves Formalise Supply Partnership Global brand Panasonic and Regale Microwaves of Gosport announce a new distribution agreement, formalising Regale as Panasonic’s sole supply partner for its range of commercial microwaves and speed ovens. Jared Greenhalgh, European Sales Manager, Panasonic; “Our key focus is to continue to grow relationships with our customers and the future growth of our business will be supported by nurturing our distribution network. “Our recent partnership with ENSE has confirmed this commitment and with that in mind, we are delighted to announce that our long-standing affiliation with Regale Microwaves has now been extended to that of Supply Partner. This means that now, any operator will be able to purchase a Panasonic oven from their preferred supplier, either via our direct distribution network or through a distributor supplied by Regale, who will be offering an unrivalled service to any distributor who

doesn’t have an account with us directly, making it easier to procure Panasonic microwaves.” Iain Phillips, Deputy Managing Director, Regale Microwaves; “Winning new business is tough enough; ordering the stock and having it delivered when you want it should be the easy part, but global supply setbacks are presenting challenges across the board. Normally, Regale would hold ample stock of the entire Panasonic range but one of the advantages for the operator of this new partnership is that we will be running forecasts directly with the Panasonic factory ordering system ensuring enough stock to satisfy demand; all orders received by 2pm will be dispatched that day, on a next working day service, with free delivery too.” To find out more about Panasonic’s range of commercial microwave ovens, email commercial.ovens@eu.panasonic.com or go to panasonic.co.uk/pro-cooking

Bouncing Back 24

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Henry Page is a partner and Louis Byrne is Corporate Restructuring Manger at Mercer & Hole. Henry can be contacted at henry.page@mercerhole.co.uk www.mercerhole.co.uk

or in the future to meet those different needs is essential.

The forthcoming government inquiry into the effect of Covid restrictions on the hospitality industry has already been criticised by a number of industry leaders for its terms of reference not going far enough.

There are a number of financial considerations (the basics) which it is important to remember.

For many businesses in the sector, the complete closure, partial openings, tiers with different restrictions and the numerous other measures that were expected of them during the pandemic, has left them still dealing with a legacy of debt and working out how to rebuild their business and recover for the future. The numbers are quite simply staggering for the sector. UK Hospitality has over the last two years gone from £130bn economic activity to £115bn lost sales, 660,000 lost jobs and 8,000 fewer licensed premises. And there are still substantial pressures on the industry including the increase in the National Living Wage and NIC contributions, spiralling inflation adversely affecting supplier and energy costs, hospitality VAT reverting back to 20% and the repayment of CBILS/BBLS kicking in. So, what is the best way for the sector and businesses of all sizes to rebuild and recover? Firstly, remember the positives. It is estimated there will be approximately 123 million overnight domestic trips in the UK this year, a 23% year on year increase on 2021. People will need food, drink and entertainment to fill their leisure time, but remember that their expectations and requirements may have changed over the last two years. People have been more used to cooking at home, trading up on the quality of food and drinks, more interested in supporting seasonal produce and local producers and people are also living and working in a different way. Many people have yet to make a full return to the workplace and some never will, with more hybrid working arrangements in place. And naturally some people are still more cautious about future variants of Covid and are therefore being more selective about where they socialise. Covid 19 has changed consumer behaviour so understanding how your customers have changed and therefore how your business needs to change now

• Cash is key. Directors should be utilising real time cashflow projections to assess the pressure points and potential funding gaps. • Look at where there is the cash in the business that can be accessed quickly. For example, are stock levels appropriate or can they be reduced. Can payment terms with suppliers be extended? • Look at whether there are assets that the business can sell to release cash and if necessary replace on a lease basis to help cash flow. • Our experience has shown that landlords may still be willing to “share the pain” by deferring rent payments, reducing rent or moving to a turnover based rent. Consider discussions with the landlord if appropriate. • Ask yourself if you still need the same level of commercial space • Has the business considered seeking assistance from HMRC such as a Time To Pay arrangement? • If the financial issues of the business are more structural then consider seeking to refinance if possible or bring in equity funding through a share issue or partial disposal of shares to a third party investor. • It is important if the longer-term prospects are looking uncertain to seek professional advice early, to ensure the directors are complying with their duties and maintain value which may enable a business sale. • There are also debtor in possession insolvency protections available such as a moratorium, restructuring plan or Company Voluntary Arrangement, or otherwise through the constructive use of insolvency process to protect and restructure a business or ultimately realise assets whether through a business sale or otherwise. Certainly the sector has changed enormously over the last two years and will continue to do so. If you keep the financial basics under review, that will alert you to any immediate financial threats your business faces and help ensure ongoing success.

Still time for Pubs to Get Involved in PubAid’s World’s Biggest Pub Quiz Publicans are being encouraged to host a quiz during the main week from 9 to 15 May, anytime in May or in the first week of June to coincide with the the long weekend of Platinum Jubilee celebrations.

If publicans are hosting their quiz with Kwizzbit, they can sign up any time to take part or if they want to receive a printed pack they have until 22 April. If signing up after this date they’ll receive a pack digitally to print themselves.

More than 700 pubs have now been signed up to the quiz, with organisers PubAid, a group which helps to promote UK pubs as a force for good in their communities, confident this year’s event will hit an all-time high in pub participation and money raised for charities including Shelter, this year’s quiz partner.

PubAid co-founder Des O’Flanagan said: “The quiz is completely free for pubs to run, offers customers a fun evening and raises huge sums for many charities, including Shelter. We are looking forward to the most successful ever quiz in May!”

A number of pub companies are also supporting the quiz and encouraging their publicans to participate including Admiral Taverns, Ember Inns, Everards, Fuller, Smith & Turner, Greene King, Hall & Woodhouse, Marston’s, Punch Pubs, Robinsons, Shepherd Neame, St Austell Brewery, Star Pubs & Bars, Stonegate, Trust Inns and Wells & Co. Individual pubs are also signing up in significant numbers.

RESOURCES TO HELP PROMOTE QUIZ All pubs signing up to host a quiz will receive a free fundraising pack including posters and social media assets, to help them host a quiz that brings customers into their pub for a fun-filled evening that raises money for a worthy cause. Pubs can register or find out more at the quiz website here: https://worldsbiggestquiz.pubaid.com/

OPPORTUNITY TO PLAY QUIZ DIGITALLY For the first time, PubAid is working with online quiz platform Kwizzbit, which allows publicans to host a traditional, fun pub quiz on their smartphone, with technology making it easier to run and offering features that make it more engaging for customers and drive greater footfall into the pub.

SUPPORT SHELTER AND OTHER GOOD CAUSES Homeless charity Shelter was chosen as the quiz’s new partner following the Covid lockdown. Currently, 91 families become homeless every day in England. Money raised in the Quiz will help Shelter give information, advice and support to those facing homelessness. Pubs are encouraged to host the quiz in aid of Shelter, but have the freedom to support another charity, or divide funds raised between Shelter and a cause closer to home.

EVENT TO BRING COMMUNITY TOGETHER Chris Jowsey, CEO at Admiral Taverns, said: “We’re encouraging all our licensees to get involved in the World’s Biggest Pub Quiz, which is a fantastic opportunity to hold an event that brings the community together and raises money for charity.” The World’s Biggest Pub Quiz was launched in 2016 and has raised a total of £750,000 for hundreds of charities. Pub is The Hub is part of PubAid’s steering group, working to help spread the positive messages about pubs’ role at the heart of their local areas.

The Sausage Man Expands its Senior Team with Top Appointment ucts available to a much wider audience – and we are not talking old style Frankfurters either! The range offered by The Sausage Man has transformed perceptions, raised expectations and is fast becoming the go-to sausage option.”

The Sausage Man, UK supplier of authentic German sausages, has grown its senior management team with a top appointment, in line with its expanding business. After record-breaking sales topping 10 million sausages in 2021, the Company has added a senior member to its team to focus on some ambitious projects in the coming year; Charles Coleman takes up the role of Sales Director.

To see what Charles has to say, click here! https://www.youtube.com/watch?v=06vYSh_4SOw Jörg Braese, Managing Director, The Sausage Man; “We’ve spent the last two years building up our reputation with consumers, associating The Sausage Man name with a mark of quality. Now that our commercial customers are returning from what has been a difficult time, we are eager to share the dividends of our work and are delighted to welcome Charles to our team in order to help us achieve this. We’re certain that he is the perfect person to help us, and our customers, capitalise on the opportunities that lie ahead!”

THE GO-TO SAUSAGE OPTION Charles brings with him 30 years of FMCG experience plus a wealth of retail, foodservice, wholesale and consultancy knowledge, making him a huge asset to the Company and its ambition to drive availability of German food across the UK. His experience has afforded him valuable insight into the specific needs of customers and consumers and will enable him to achieve his aim of growing availability of The Sausage Man’s flagship products, raising awareness, building critical mass and delivering commercial benefits. Charles Coleman: “I was immediately struck by the fantastic commercial opportunity to build The Sausage Man franchise. As Covid restric-

tions diminish we aim to make our high quality, authentic German prod-

For product information, inspirational recipes and to find your foodservice distributor go to www.wholesale.sausageman.co.uk, email info@sausageman.co.uk or call 01322 867060

New Forest Hotel Hosts Charity Furniture Sale to Raise Money for Children’s Hospice 26

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A Lymington hotel has raised over £10K for a local children’s hospice after hosting a charity furniture sale as part of its multi-millionpound revamp project. Stanwell House, a privately owned boutique hotel situated in the centre of Lymington, is currently undergoing an extensive four-millionpound refurbishment project. To give back to the local community that has inspired them to renovate the hotel, the owners recently hosted a charity sale to sell all their previously inherited furniture ahead of the major rebrand – with an incredible £8,775 being raised for Winchester-based children’s hospice, Naomi House & Jacksplace. Smaller household items were additionally donated to the hospice to sell in their charity shops, which took the total raised over £10K. Winding queues could be seen as members of the local community showed up in hordes to support the charitable initiative, with many offering generous donations for the antique furniture on display. Items included vintage wooden wardrobes, statement chairs, scalloped side tables, framed pictures, vintage-style small mirrors, and beautifully crafted vases. Discussing the event, Lance Bartlett, General Manager of Stanwell House, said: “We were delighted with the community’s response to our charity furniture sale, and would like to give a huge thank you to all those that came along. “When taking over ownership of Stanwell House, we inherited a lot of beautiful furniture, but it didn’t quite

Evaluating The Pizza And Pasta Markets In Europe The 6th edition of the European Pizza and Pasta Show, 22-23 June 2022, Olympia London is set to be the largest UK F&B exhibition in its sector. With £140+ billion market value in 21/22, the Pizza and Pasta industries have reported a notably sustainable growth through and after the pandemic. EPPS 2022 is co-located with its sister events Bellavita Expo London and Iberica, showcasing the best brands, products, ingredients, equipment and services offered by the pizza and pasta industries. Organised with the support of partners CIBUS and VinItaly, the event responds to the increased demand in the bakery and food to go sectors with speciality food, plant based products, beverage and ice cream as an add-ons completing the enhanced offer to all attending buyers. The traditional Cooking Stages will offer exciting competitions and networking opportunities. The European Pizza Championship is back, bigger and better than ever.

match the direction we were going in for our new rebrand. So, instead of throwing these valuables away, we thought: Why don’t we host a charity furniture sale to give back to the community whilst raising money for charity in the process?” Lance continued: “I am over the moon to announce that we managed to raise a combined total of over £10k, with all proceeds being donated to an incredible local hospice, Naomi House & Jacksplace. This is all thanks to our amazing local community, and we cannot thank them enough for their support.” Naomi House & Jacksplace provides expert hospice care to more than 600 life-limited and life-threatened children, young adults and families from central southern England. Its team offers nursing, care, play and family support to deliver the crucial emotional, spiritual, developmental, clinical and holistic care that children and young adults with some of the most complex medical needs require. Paul Morgan, Director of Fundraising and Communication for Naomi House & Jacksplace, added: “There is something incredibly special in the thought that furnishings from somewhere as loved and iconic as Stanwell House should be sold to help fund expert care and support for life-limited and life threatened children and young adults who visit and use Naomi House & Jacksplace. “We are thrilled that the sale at the hotel, and through items donated to our charity shops, will help fund over seven weeks of our expert nursing care. We are incredibly grateful to the team at Stanwell for their generosity and hope everyone will treasure their special purchase knowing they have also made a positive difference for the children and families supported by Naomi House & Jacksplace.” With 1000+ international brands exhibiting, 2 theatres hosting 4 cooking competitions, 10 professional masterclasses and 10000 strong buying audience, the conjoined events are the place to be for all F&B professionals. “This is an event no one of us can miss! Join us and the rest of our industry at the most important trade meeting of 2022! Embrace the best of Italy and Napoli’s hospitality. “ - Dott. Antimo Caputo, Honorary President of the European Pizza and Pasta Show and CEO of Molino Caputo To exhibit or visit please contact the organisers. Tel: +44(0) 2073524356, E-mail: info@pizzapastashow.com, URL: www.pizzapastashow.com

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.

Isle of Wight Distillery - Free Your Spirit Robert’s Dorset - Handmade in Britain 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

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.

Best London Dry Gin In England and Other Disposable Straws Created by Nature Award-Winning Gins From Henley Gin The Henley Distillery is one of the newest and most exciting distilleries in the UK. Based from a restored threshing barn just outside Henley-on-Thames, the Distillery was established last summer by Jacob Wilson, one of the youngest Master Distillers in the country. A few months later Wilson launched his Henley Gin brand and among other plaudits, he has just taken home the award for Best London Dry Gin in England at the World Gin Awards for his Classic Dry. Despite his young age, 27, Wilson’s CV is impressive and now as one of only a handful of distilleries in the UK owned and run by a Master Distiller, he is showcasing leading edge, contemporary spirit innovation rooted firmly in traditional, artisan methods.

HENLEY GIN Wilson’s small batch, hand-crafted Henley Gins are available in three expressions: Henley Gin, Classic Dry, the Best London Dry Gin in England and GOLD medal winner at The Spirits Business Gin Masters is a contemporary twist on a London Dry. A signature sipping gin, it builds on the familiar juniper foundation with citrus flavours of orange peel, lime leaves and lemongrass. Warmth flickers from the bold Szechuan peppercorns before mellowing with the rich notes of cardamom and vanilla-like tonka beans to create a smooth, refined balance.

Henley Gin, Rhubarb & Orange, a MASTER medal winner at The Spirits Business Gin Masters, is deceptive in blushing pink. This fruity, single-shot, artisan gin has been layered with fresh hand-peeled orange zest and tart English rhubarb to create an elegant and refreshing gin. Henley Gin, Oriental Spiced offers a complex blend of rich spices inspired by the Silk Road, combining long pepper and cubeb with fiery ginger and a hint of lemon zest. For more information visit www.thehenleydistillery.co.uk, or to place an order please call Alan Wilson or Jacob Wilson on 07511208490.

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.

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

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

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

Keeping Food Hot? We Have All The Answers 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.

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.

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.

Products and Services

Plant Purity from Glebe Farm Foods Stock Your Perfect Snack Range We’ve all seen a significant increase in demand for plantbased dietary alternatives – and now every good business wants to ensure they can offer a variety of options to suit every need. Milk alternatives have made a big splash everywhere recently – with oat, almond, rice, pea, hemp, soya, coconut, and potato all being options to traditional dairy. Out of these, oat is widely seen as the most popular in the UK, having overtaken soya in the last few years. Oats are a natural superfood, rich in vitamins, minerals, and soluble fibre. They are also naturally gluten free – but only when they are completely pure. Most commercial oats are processed in facilities that also process wheat, barley, and rye. This opens them up to cross-contamination, making them unsuitable for consumers who suffer with gluten allergies and intolerances (such as Coeliacs). However, all Glebe Farm Foods oats are milled on a dedicated gluten free farm.

This then ensures 100% complete oat purity and no cross-contamination.

Glebe Farm Foods is the leading gluten-free oat grower and manufacturer in Europe – with all oats being grown right here in the UK on an independent family-run Cambridgeshire farm. So, all the oats that go into making their PureOaty oat milk (as well as their porridge oats, oat flour and cereals) have far fewer miles to travel from farm to fork or seed to shelf. Their farm also utilises solar panels and biomass generators for renewable energy, and they have won awards for their excellence in sustainable business practice. Buying local produce, supporting British farmers, and choosing the companies who care about their carbon footprint are all effective ways to showcase the ethics of your own business – and reflect what modern consumers are looking for. Good choice, good taste, good values! Visit www.glebefarmfoods.co.uk for details.

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

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 ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation

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. 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 inhouse 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. 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.

By Matt Collins, Trading Director at KP Snacks Bagged snacks represent a critical opportunity for pubs and bars to drive their sales, increasing spend and tempting customers on drinks-only visits to trade up. With social calendars filling up and several major sporting events coming up this year, there will be plenty of opportunities for pubs and bars to capitalise on snack sales. KP Snacks is the number one supplier of Bagged Snacks in pubs and bars. From tasty nuts, perfect when paired with a cold beer, to premium crisps, KP Snacks has a popular and recognised portfolio to help bars gain sales. 52% of customers purchase snacks on impulse and pubs and bars can turn these impulse opportunities into incremental sales by stocking a range of best-selling snacks that are recognisable and trusted. Ensuring a core range is available and, importantly, visible to consumers is key to making the most of this opportunity. Familiar brands that are matched to your customer base are extremely important in driving snacks sales and the KP Snacks portfolio is extensive. Tyrrells is an award winning hand cooked English crisp brand, while KP Nuts is the UK’s number one nut brand with 5 packs sold every minute in bars . Hula Hoops is ideal for a family audience, whilst popchips and POMBEAR are brilliantly placed to capitalise on healthy snacking trends. With five packs sold every minute in pubs and bars, KP Nuts is the UK’s number one nut brand . The KP Nuts portfolio includes a broad range of exciting flavours that cater to all tastes and occasions.

KP Honey Roast peanuts compliment cream and red ales, bringing a delicious sweetness and subtle salt flavour. Meanwhile, KP Salted Peanuts create a perfect balance when matched with the malt character of a pale ale. Our KP Spicy Chili Peanuts make a thrilling combination with IPAs as the bitterness of an IPA acts as a cleanser for the lingering heat of these tasty nuts. Our snack brand Tyrrells pairs exquisitely with a variety of beers and ciders to make a visit to a pub or bar feel like a more premium experience. As we welcome Spring, cider can be a more refreshing choice of drink. Our Tyrrells Mature Cheddar & Chive are the perfect pair for a dry cider for a full and rich taste experience. For a more dynamic combination, our Tyrrells Sweet Chilli and Red Pepper crisps can be paired with sweeter ciders based on dessert apples which cut through spice and savoury flavours for a delectable contrast. Pubs and bars can give themselves the best possible opportunity to maximise snacks sales by following a few simple tips: • Credibility: Stock a range of best-seller snacks and NPD to meet all your customer needs • Consumers will be be looking for something new from ‘hunger fill’ to ‘treat’ to ‘better for you’ • Availability: Ensure your range is always available to purchase • Visibility: Position your snacks with high visibility 37% of customers purchase snacks because they noticed them while at the bar! KP Snacks has also invested in providing simple and relevant advice via its ‘Behind the Bar’ platform which offers category support and guidance to get snack sales moving for all types of outlets. This includes support and advice on what to stock, point of sale materials, and merchandising recommendations. Pubs and bars who want help getting snacks sales moving can contact KP Snacks at thebar@kpsnacks.com.

Zep - Leading in Cleaning and Maintenance Since 1937 maintenance needs; helping you save time, helping you save on costs, and helping you to reduce risk – all without compromising on standards.

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

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;

• 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, cre-

• All our jukeboxes have the option to be an audio or ate an account, then your all set. Once logged in you can buy credits via audio/video jukebox and can be changed at a press of Google Pay, Apple Pay, PayPal, Debit Card or Credit Card. a button. 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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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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CLH DIGITAL

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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Issue 105

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

Hygiene and Infection Control

Issue 105

CLH DIGITAL

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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Hygiene and Infection Control

CLH DIGITAL

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 40

CLH DIGITAL

Issue 105

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.

CLH DIGITAL

Issue 105

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

Issue 105

CLH DIGITAL

Outdoor Spaces

Issue 105

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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Outdoor Spaces

Issue 105

CLH DIGITAL

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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CLH DIGITAL

Issue 105

Outdoor Spaces

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

CLH DIGITAL

Issue 105

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.

are just 520mm wide and can be stacked two high to What are the latest and greatest get the most capacity from the smallfeatures chefs should look out for est footprint. when it comes to this equipment? Unique to Giorik, a gas slimline Space is one of the biggest limitamodel is also available in both 6 and tions in any pub kitchen, as operators 10 x 1/1gn format, as well as models try to strike the right balance with an internal boiler. between maximising space for paying customers whilst providing enough Or for complete flexibility, the room back of house to serve them. Movair MTE523W from Giorik is a Whether it’s a historic building or a 13amp countertop 5 x 2/3gn model new-build, ask any pub chef and universally popular in pub kitchens because it can be they’ll tell you they’d like more space in the kitchen. plugged in anywhere. And still just 637mm wide. Of course, space constraints don’t just pose logistical The most important thing with any slimline model is challenges for staff, they also impact what equipment can that they don’t compromise on performance or functionbe installed. That’s why slimline ovens are proving ality. All of Giorik’s slimline combi ovens are fitted with increasingly popular and manufacturers are working touchscreen programmable controls, an automatic wash incredibly hard to deliver the same performance from a system, multi-level shelf timers a core probe – for www. T Tel: el: 01553 765205 Fax:and01553 768464 Ea s t Angli an I n s t a ll a tion S y s t e m smaller footprint. maximum performance from a minimum footprint in smaller kitchen spaces. Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice Visit www.euro-catering.co.uk/shop/brands/giorik a leading EAIS is Manufacturer Manufactu r er and Supplier of p products roducts supplied both to the Foodservice of ten countertop Kore ovens (6 or 10 x 1/1gn) which or www.giorik.com/en/home.html

TTHE H E IDEAL SOLUTIO

only meet the customer’s demands, but their expectations as well. Whether you a are re looki this uporwith a huge range of trolleys and transfood sto rage shelving, rracking storage acking systems andFollow trolleys, trolleys, healthcare healthca re shelving and medical t systemSolution. will find all that’s needed to supeven bespo ke design products. bespoke products. EAIS will beportation your Ideal Syou olution.

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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port 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 – Ltd Anglian Installation Ltdwill helpEAIS East please Anglian areEast available in wide range ofSystems sizes which to Ltd @EAISUK www.eais.co maximise every area of a busy commercial kitchen.

East Anglian Installation Systems , Oldmedow Road, Ha Hardwick rdwick Industrial Estate, King’s LLynn, ynn, No Norfolk r folk PE30

Commercial Kitchen Fit-Out

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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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Issue 105

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

Commercial Kitchen Fit-Out

Issue 105

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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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Issue 105

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

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

Design and Refit

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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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Design and Refit

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

Issue 105

CLH DIGITAL

Issue 105

Design and Refit

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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Property and Professional

Issue 105

VAT Considerations For Catering And Hospitality Operators Seeking To Terminate Leases Early By Adam Cutler, director in Crowe’s VAT and Customs Duty Services team (www.crowe.co.uk)

Changes to the way we live and work have meant some commercial premises are no longer viable locations for catering and hospitality operators. Terminating leases early can result in various payments and HMRC’s views on the VAT treatment of these has been unclear. Crowe’s Adam Cutler welcomes HMRC’s recent confirmations in this complex area. Even with the introduction of the temporary VAT rate for the hospitality sector, the food and accommodation business has been one of

the hardest hit by the pandemic. While the remaining COVID-19 restrictions are finally easing across the UK, it is clear that the impact of the last two years is leading many businesses to reconsider their operating locations. Where these are now no longer viable, operators may be looking to terminate their leases early and this brings some potential complexity in relation to VAT. In September 2020, HMRC revised its policy in respect of the VAT treatment of early termination payments. Following representations, these changes were withdrawn and reconsidered, leading to a period of unwelcome uncertainty. In February 2022, HMRC confirmed its new approach, which must be applied from April 2022. For most tenants, early termination of a lease will involve making a ‘surrender’ payment to the landlord, or if the landlord wishes to terminate the lease early they may pay the tenant a ‘reverse surrender’. As payments for supplies of interest in land, these are exempt from VAT unless the party being paid has opted to tax the property. HMRC now views nearly all payments for early termination as further consideration for services for VAT purposes, even if the payment is described as damages or compensation. So, if you are also terminating equipment leases at the same time, VAT will be due on these charges. HMRC now accepts that dilapidations (a payment the tenant agrees to pay if the property is not returned in the same condition as it was provided to them at the end of a property lease) will normally be outside the scope of VAT as it is in effect a damages or compensation charge.

Alternatively, a lease may be assigned to another party or the property sub-let. These have different VAT treatments, so it is important to consider the implications of both. Assignment: 1. a. A payment to a new tenant to take on the lease is not considered a supply of land and will be standard rated. A payment from the new tenant to the existing tenant is a b. supply of land by the existing tenant and will be exempt from VAT unless an option to tax is in place. 2. Subletting: the rent will be exempt for VAT unless an option to tax is in place. If opted, the rent will be subject to VAT at the standard rate. The payment to the landlord to assign or sub-let is a supply of land by the landlord, so will be subject to the standard rate of VAT if the landlord has opted to tax the building. Operators receiving a payment to surrender, assign or sub-let their lease will find themselves providing VAT-exempt services if they do not opt to tax the property. While this may be welcome by the other party, it may restrict the operator’s VAT recovery. While there may be an understandable desire for landlords and operators to terminate leases quickly, in our experience VAT is not often considered; or, if it is, it is only done so when it is too late. These transactions are often high value and typically businesses are not familiar with the complex VAT property rules, so taking advice early can avoid expensive and unexpected issues arising later on.

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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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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 business 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.

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Property and Professional

Issue 105

CLH DIGITAL

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

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