Issue 108
Government to Scrap Proposed Changes to Tipping Laws? www.CLHNews.co.uk
Speculation is mounting that the government plans to back down on its plans to outlaw businesses in the hospitality sector taking a cut of staff tips or service charge. Last September the government announced that it was to make it unlawful for operators to withhold any part of gratuities/tips left by customers in a move it said would benefit around two million people working in the hospitality, leisure and services sectors. At the time the government said it was taking action because
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the change towards a cashless society, with up to 80 per cent of tipping now taking place on cards had led to more “dodgy tipping practices”. The September 2021 announcement followed campaign by Dean Russell, the Conservative member for Watford, to pass legislation protecting the money meant for staff, the small business minister Paul Scully confirmed at the time that the measures will be included in an Employment Bill.
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Issue 108
Editor's Viewpoint
Welcome to the latest issue of CLH Digital While at this stage it is only media speculation, the news that the government may be backtracking on its commitment to “level the playing field” and ensure that tips/gratuities left for staff go to staff is rather disappointing.
EDITOR
Peter Adams
To be fair, I can understand operators looking to keep administration charges. Credit card companies do not provide their fees free and merchants will be charged anything up to 3%, and I have to be honest - when I had my restaurant/wine bar in Bournemouth staff kept all the tips that were left in cash, but I did deduct 2.5% for gratuities left on card. However, I always made staff aware of this! When the story surfaced last September, I did tell the story of my experience here in Bournemouth when I asked our waiter if gratuities left on card found their way back to staff.
It was an emphatic no. However, I had to advise him that unfortunately I had no cash, to which he replied, “don’t worry, there is a cashpoint a few yards down to the right as you leave the restaurant”! But he didn’t tell me there was a £1.50 processing fee! It will be very disappointing if the government does not honour its September commitment. Gratuities are a huge attraction to staff in the hospitality sector, making up a significant part of hospitality staff’s wages, and with the sector going through such huge recruitment difficulties, denying staff gratuities/tips simply adds to recruitment woes. Furthermore, it breeds resentment and mistrust. The relationship between management and staff in hospitality is in many ways “sacred”. The sector is notorious for its long unsociable hours, and has been dogged in recent by low pay, which thankfully is now being addressed, and to attract and keep staff there has to be confidence and trust. If not, then it is difficult for any business to run successfully. This issue includes a report based on research by KAM Media on behalf of TIPJAR (see page 16), which reveals that 67% of hospitality staff have raised concerns regarding gratuities on their payslip because they believed the amount was inaccurate, with 92% of staff stating that there needs to be more transparency surrounding tips and how they are shared. Furthermore, the research revealed a lack of trust in contactless tipping in the hospitality industry with the majority of staff concerned that they are not getting their fair share of credit/debit card tips and service charges. As society becomes cashless, gratuities are either left on a credit card, or not left at all, which will make recruitment even harder.
It would be interesting to see in the research the percentage of independent sector hospitality workers compared to chain/multioutlet workers.
PUBLISHED BY
I suspect, but I am open to correction, that it would be the chain or the outlets who may not be passing on tips to their staff, and, despite the speculation I think that the government will press on with the policy it announced last September!
RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG
Disappointing to see the interest rate rise - a bit of a double whammy for the hospitality sector. Yes, it does affect the whole economy of course, but hospitality is just seen a VAT increase 7.5%.
01202 552333
TELEPHONE: FAX: 01202 552666 sales@catererlicensee.com
I know that this takes VAT back up to what it was before, and the sector had enjoyed a reduction other sectors had not, nevertheless it is a huge increase in the sector battling at the moment with rising costs and supply chain difficulties.
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I have been reading up on this today, and apparently The Bank of England’s Monetary Policy Committee (MPC) voted in favour of the rise with six votes to three, but the 3 that opposed actually wanted a higher increase to 1.25%.
Peter Adams
@CLHNews CLHNews
EDITOR
Which, according to some analysts is set to be introduced in August.
SALES EXECUTIVES David Bartlett Guy Stephenson
Of course, we live in a different era now and we are used to low rates, and low rates are generally good for the economy as businesses have more to invest and consumers have more to spend.
PRODUCTION & DESIGN
I was very unfortunate to have my wine bar/restaurant in the late 80s to the mid-90s, when the lowest rate was 10% and the highest rate of 15%.
PRODUCTION & WEB ADMIN
And believe me we only just got by, so I hope we are not going to see a return to those days. It would cripple not only the hospitality sector, but also the wider economy!
Matthew Noades Charlene Fox Published Publishedbyby
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Government to Scrap Proposed Changes to Tipping Laws? Issue 108
(CONTINUED FROM FRONT COVER) Mr Scully said the law would reassure customers their money was going to “those who deserve it”. The move was expected to benefit around two million people working in the hospitality, leisure, and services sectors. However, according to reports in The Financial Times (FT), it appears that the proposals have been removed from the Queen's Speech at next week's State Opening of Parliament on 10 May.
WORKERS BETRAYED The rumoured backtrack has been met with fury by trade unions, the TUC said workers will be “betrayed” if employment rights are not enhanced, particularly after the recent dismissals of P&O workers. Unite union general secretary Sharon Graham said: “Every year this Government promises action to ensure fair tipping – and then does precisely nothing to deliver on that promise. That is why workers are turning to Unite, because we are winning for them, just as we did at Pizza Express. “A hospitality worker can lose thousands of pounds a year from their earnings when the employer refuses to hand over their tips. In a sector notorious for long hours and low wages, tipping misappropriation is another abuse. If the Government won’t fix it, Unite will.” Frances O’Grady, general secretary of the TUC, said: “If the Government fails to bring forward an Employment Bill at next week’s Queen’s Speech it will betray some of the lowest-paid and most vulnerable workers in Britain. “Fair tips are just the thin end of the wedge. Without new legislation workers will be denied a host of other vital rights and protections. “These include fair notice for shifts and payment for cancelled shifts, flexible working rights, and protection from pregnancy discrimination. “Ministers have no excuse for breaking their pledge to enhance workers’ rights – especially after the scandalous events at P&O. They will have conned working people.” A spokesperson for the Department for Business, Energy & Industrial Strategy said they could not confirm or deny the contents of the Queen's Speech. "Workers should absolutely get the tips they deserve, and cus-
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tomers should have reassurance that their money is rewarding staff for their hard work and good service." The decision by the government last September to implement tipping legislation follows on from the announcement in 2016 by then business secretary Savid Javid that a consultation into tips, services and troncs would take place, and it was recommended that workers would be given rights to request information relating to an employer's tipping record and take them to an employment tribunal to seek compensation if they break the rules. Furthermore, it was also announced that a statutory code of practice would be introduced setting out how tips should be fairly distributed.
COMPLETE TRANSPARENCY Kate Nicholls, chief executive of UKHospitality, said: "Notwithstanding that plans to scrap tipping legislation remains speculation ahead of the Queen's Speech, UKHospitality fully supports fair tipping for staff and recognises how important it is that there's complete transparency when it comes to tips, tipping practices, and the fair distribution of them among workers." adding that the industry has already acted of its own accord to make tipping clearer and fairer, including working closely with unions. "It's also important to point out that hospitality sector wages rose steadily on average in the three years pre-Covid, and continue to go up. We hope that those increases, coupled with the attraction of tips, will carry on bringing people into the industry."
CONCERNING LACK OF TRUST A recent survey revealed that 67% of UK’s hospitality staff say they have questioned tips on their payslip because they believed the amount was inaccurate, and 92% of staff believe there needs to be more transparency surrounding tips and how they are shared. Research from KAM media commissioned by TiPJAR, revealed “a concerning lack of trust” in contactless tipping in the hospitality industry with the majority of staff (84%) worrying they are not getting their fair share of credit/debit card tips and service charges. (See the full story on page 16.)
How to Maximise Restaurant Revenue This Summer 4
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Issue 108
By Danilo Mangano, Managing Director, International at SevenRooms (www.sevenrooms.com)
With warmer weather and an extended bank holiday fast approaching, UK restaurants should be preparing for their busiest period yet. In order to take full advantage of this time, it’s important to plan ahead and consider how takings can be maximised. From taking control of guest data to levelling up marketing strategies, there are various steps restaurants can take to ensure that they keep patrons happy and profit margins high this summer.
Implementing automated marketing allows restaurants to market smarter, not harder. Setting up targeted email campaigns with a restaurant marketing automation tool like SevenRooms enables restaurants to reach out to the right customers, at the right time, with the right offer. For example, configuring your platform to send “we miss you” offers to guests one month after they last dined with you can help put your establishment at front-of-mind for customers who are looking to eat out with friends, family or colleagues this summer.
UTILISING GUEST DATA
Integrating guest data into your marketing can help operators coordinate outreach in accordance with guests’ preferences. In the same way, making the most of this data will allow you to target the right audience for your offerings; if you’re planning a summer vegan menu, for example, reach out to guests who have a vegan tag in their guest profiles to let them be the first to reserve tables.
As restaurants prepare to welcome a rush of patrons, it is vital to ensure that operations are running smoothly. Technology and data have an important role to play in this. Understanding and catering to the unique preferences of customers helps forge deeper relationships with guests while boosting customer loyalty. For those wanting to stay ahead of the curve and anticipate diners’ wants and needs, unlocking and utilising guest data is a necessity.
Planning ahead for special events will also encourage guests to gather and celebrate at your restaurant. Inviting couples to celebrate their anniversary with you is an easy way to maximising bookings. Send any diners with an anniversary that month an email a few weeks before the big day to let them know you’re thinking of them, and offering a complimentary champagne toast upon arrival, enticing them back to your establishment. You can also apply this strategy to national events taking place during summer, such as Father’s Day. Whether you’re creating a ticketed, prix-fixe meal to mark the occasion, or developing an entire marketing campaign around the day, promoting it via email and social media is a great way to encourage families to dine and celebrate with you.
Operators should take full advantage of technology to gain better insight into customer preferences. Collecting and leveraging more customer information is essential, and drawing upon your own experiences and interactions is a great place to start. In every establishment, staff have a wealth of knowledge about their regulars, from their favourite items on the menu to how they prefer to be served. Getting to know more customers on that level is possible with the help of technology. For example, using SevenRooms, staff can create a profile for each guest and easily ‘tag’ important information like allergies, wine preferences, or birthdays. Utilising this information can help you develop the best offerings for your guests while leveraging marketing automation to get more guests through your doors during the summer period and into the autumn months. This could include targeting rosé wine drinkers for summer ‘Wine Wednesday’ specials, or shellfish eaters for ‘Oyster Happy Hours’ at your venue. If marketed correctly, operators can benefit from increased sales on a long-term basis.
LEVEL UP YOUR MARKETING STRATEGIES
CONVERT THIRD-PARTY GUESTS TO DIRECT GUESTS In addition to focusing on owned marketing channels, making an active effort to bring guests back directly will increase engagement and loyalty in the long-term. Influence guests to book through your website by explaining the benefits of booking directly with you. Implementing direct delivery can also help you distinguish your brand and drive loyalty with the ability to add surprise and delights into takeaway bags based on a customer’s unique order history with your brand. Plus, don’t forget to create special offers for customers ordering a bank holiday takeaway, like 10% off their next delivery bill, to encourage them to place an order directly through your website next time around. The summer months are a huge opportunity for restaurants to maximise revenue. This busy period should be about more than just opening your doors and welcoming the increase in covers. Taking control of customer data and creating personalised marketing strategies can help build stronger relationship with guests, ensuring that takings are maximised over the summer months and standing you in good stead for the rest of the year.
UKHospitality Urges Government to ‘Simplify and Streamline’ Post-16 Qualifications to Build a Talent Pipeline for the Future Responding to the Department for Education’s consultation into Post-16 Qualifications At Level 2 And Below, UKHospitality Chief Executive, Kate Nicholls, said:
clear, distinct purpose and clear progression routes. It can also drive
“With more than 8,000 qualifications for students at Level 2 and below in England – including more than 200 for hospitality and catering – UKHospitality believes it is essential to simplify and streamline the system. This will aid students to make informed choices from a range of options that suit their individual needs and therefore set them up for success in their future careers. It will also be easier for businesses to interpret.
studying or employment. Employers will undoubtedly benefit from such
“This re-evaluation is an opportunity to ensure every qualification has a
changes that improve social mobility, further inclusion and open up more opportunities for young people to transition from education into further changes, which will create a clearer skills system based on employer needs and standards. “UKHospitality is excited to engage with the Government on this review. We’re in an excellent position to support our member employers to influence and collaborate through this consultation, in order to build an integrated skills system and talent pipeline for the future.”
SMART FLOW Partners With The Harbour Hotel Group For A Nationwide Rollout To Reduce Their Water Consumption Harbour Hotels is on a mission to reduce their water footprint and improve water sustainability after selecting SMART FLOW to install its water monitoring technology nationwide.
As Hospitality organizations begin to feel the pain of skyrocketing water and energy costs, companies are now starting to invest in water saving technologies not only for a return on investment and sustainability, but to future proof their organizations.
Harbour Hotels have multiple properties, each perfectly positioned in some of the UK's most iconic, desirable destinations, feature luxurious bedrooms, excellent inhouse restaurants, high-quality spas and first-class event facilities. It's no wonder the UK’s most exciting and talked-about emerging hotel brand has long relied on cutting-edge technologies to participate in the ecological transition and achieve their sustainability objectives. In this context, the group has appointed SMART FLOW to improve water management and drive sustainability goals.
Dave Hogan the CEO of SMART FLOW notes that “ Our water technology is now empowering companies to take total control of all their water usage and water costs in real time. Our client base is growing stronger with the addition of many brand names like Harbour Hotels. “
Harbour Hotels will have 24/7 real time access to verified information for their portfolio’s water consumption. The technology developed by SMART FLOW will thus enable the group to pursue its sustainability targets concerning water consumption and energy costs.
Gary Hall, Chief Financial Officer, Harbour Hotels, added “More and more, we are taking sustainable-driven decisions and actions as part of our commitment to reduce our environmental impact which meant it was extremely important to find a solution like SMART FLOW which improves water, energy, sustainability and overall water management at Harbour Hotels.” Call +44 203 3688131 or visit www.mysmartflow.uk for further details.
Bank of England Raises Rates with One in Seven Micro Businesses Still Not Fully Trading Issue 108
The Bank of England has raised interest rates to their highest level in 13 years as it looks to tackle the cost of living crisis gripping the UK. It announced an increase from 0.75 per cent to 1 per cent on Thursday, a level which has not been seen since the aftermath of the financial crisis in early 2009. The Bank of England’s Monetary Policy Committee (MPC) voted in favour of the rise with six votes to three. It was the fourth time in a row the committee has voted in favour of an interest rate increase, as the UK struggles with soaring inflation driven by rising energy costs. In its report yesterday (May 5) it also warned the economy will go into reverse and inflation- will peak at more than 10 per cent as the Ukraine war compounds crippling living costs. Responding to increase, which follows the release of ONS figures showing that 16% of microbusinesses are still not currently fully trading, compared to only 3% of big businesses – Federation of Small Businesses (FSB) Chair Martin McTague said: “Small businesses are caught between a rock and a hard place: spiralling operating costs on one side, rising personal and professional debt costs on the other. “The hope is that today’s move goes some way to putting the brakes on input price inflation in a way that hasn’t been achieved by previous rate rises, mitigating the pain of higher debt repayments. “When we spoke to members over the first lockdown, the majority were carrying debt, and four in ten
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were concerned that their debt was now ‘unmanageable’. “Those with bounce-backs are rightly protected with a fixed rate on those facilities, but a lot of the wider personal and professional loans that small businesses and sole traders hold will move in line with the increase today. “Consider the electrician who is trying to manage surging fuel prices and the costs of supply chain disruption at work, whilst also being hit by spiralling utility bills and, now, higher mortgage repayments at home. “Microbusinesses are especially hard-hit by the cost of doing business crisis. Energy costs are particularly difficult to manage, as they are not eligible for the relief offered to consumers, and don’t benefit from the leverage that big businesses can bring to bear. As these new figures show, their fight to bounce back from Covid is that much greater than for a lot of big corporates. “Those with coronavirus business interruption loans will be feeling particularly apprehensive after today’s increase, which is why we’re urging government to extend Pay As You Grow options to CBILS customers to ease at least one of the mounting pressures they face. “We’re also encouraging policymakers to look again at our debt for employee equity proposals, giving the minority who are really struggling to repay bounce-backs the option to convert to an employee ownership trust model – protecting livelihoods, improving productivity and protecting taxpayer funds in the process. “This is a moment for the banks to step up: helping their small business and sole trader customers to manage the effects of rising rates responsibly. Widespread collapse is not good for anyone long-term.”
National KP Day – Let’s Get Tweeting for Hospitality Action
Is your kitchen porter amazing? June 22 is National KP Day and once again Winterhalter is celebrating by raising funds for Hospitality Action. For every picture of a KP that’s posted on Twitter or Instagram on the day, the company will donate £2.50 to the charity, up to a maximum of £500.
Hospitality Action provides vital support for people who work, or have worked, in the UK’s hospitality industry and who find themselves in crisis. They provide emergency grants for those in need, support for retired workers and education for catering students at the start of their career.
“KP Day is about having fun while raising the profile of hardworking KPs across the UK,” says Stephen Kinkead, managing director of Winterhalter UK. “In past years we’ve had some great pics that have raised a smile and in turn they’ve raised much needed cash for Hospitality Action.”
Everyone in the foodservice industry can join the KP Day fun, from hotels to schools to pubs to restaurants – anywhere where there’s a KP! To take part, simply share a picture of your kitchen porters on Twitter or Instagram with the hashtag #kpday. As well as adding to the Hospitality Action funds, each photo of a kitchen porter will also be uploaded to the KP gallery at KPoftheYear.com.
Mark Lewis, chief executive of Hospitality Action, says his team is “hugely” grateful to be chosen as the nominated charity for National KP Day. “Thanks to supporters like our friends at Winterhalter, we’re able to transform the lives of many hospitality people who have fallen on hard times.”
For more information on Hospitality Action visit www.hospitalityaction.org.uk Winterhalter is also currently searching for the KP of the Year 2022. To find out more and nominate your KP, visit www.kpoftheyear.com
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Operational Practices Helping to Ease Food Inflation 6
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Issue 108
With the prospect of rising food costs, Rachael Venditti, Business Development Manager at allmanhall (www.allmanhall.co.uk), the independent food procurement specialist, looks at how caterers can become more efficient in their operational practices to ease the pressure of food inflation.
OPERATIONAL PRACTICES AND PROCESSES Firstly, consider revisiting your existing operational practices with a real focus on their financial benefit. During the pandemic kitchens had to adapt to an ever-changing environment that was outside of their control and devised systems that could cope with the guidelines laid down by the Government. Many of these changes have remained following the relaxing of rules, but now would be good time to revisit these changes to see if further improvements can be made to enable a more cost effective and efficient operation.
Give consideration to your long-term capital investment strategy with regard to equipment. Using modern equipment can really drive cost efficiencies. New technologies may seem like a big cost upfront but will ultimately generate a return on investment as they use less energy, cook more efficiently and support waste reduction and help your catering team to optimise yield.
RECIPES AND MENUS Real impact on food costs can be made through smart and effective recipe engineering, with restricted menus. Now more than ever, it is time to make adjustments that have no negative impact on quality or taste but can shave off unnecessary costs. Recipes are an important way of managing costs, improving quality, managing dietary requirements, ensuring consistency and reducing wastage. Consider reviewing the product specifications of the products you use without reducing the quality of a finished dish. For example, are class 1 vegetables really needed if they are being chopped up and put into a dish or could wonky vegetables be used instead. High spend categories such as meat can be reduced or substituted, replacing 95vl mince with 90vl, and vegetarian dishes offered as an alternative. Review the need for luxury items and use own brand rather than branded goods. Consider asking your suppliers for alternatives for sampling and test your options.
Communicating and sharing the challenges associated with rising food costs with your team and, importantly, your diners is really important. This will help to provide further understanding and will support any menu changes or required tariff increases you are compelled to introduce as food inflation steadily rises and impacts your costs.
Kitchen practices can be enhanced and made more efficient by reviewing, and where possible improving, your team’s skills, through upskilling. For example, a talented chef who is skilled and motivated in the kitchen will be more cost effective than bringing in pre-packaged products.
By undergoing a recipe review you can challenge your recipes and assess whether ingredients be reduced or removed without compromising the dish.
Another alternative is to outsource to a procurement provider, who manage suppliers, undergoing analysis and insight updates throughout the year on food pricing, and can deliver dietetic advice and menu design.
Consider reviewing how your teams are approaching stock management to see if there are opportunities to minimise holding stock and reduce wastage. Food waste can be a big unnecessary expense, along with being an environmental issue, whether this is kitchen waste or waste from meals, so review and improve how wastage is recorded and managed.
Start to think about your menu cycles with the food cost for each dish taken into consideration. You will quickly identify those high-cost dishes and whether they can be adapted to reduce overall menu costs. Understanding changes in product pricing helps to influence your recipes and menus. For example, eggs and poultry are a particular risk area at present. Ensure you stay abreast of these things and adapt your menu accordingly.
Food inflation is a reality for this year. Coping strategies, addressing the things you can control, are therefore going to be key. Re assessing operations and menus may help your catering budgets and food purchases go as far as possible. More information on food price predictions, operations and waste reduction can be found here: https://tinyurl.com/yc5728cc
'Chefs Support Ukraine' Launches The Craft Guild of Chefs and UK Curry Connect have joined forces and launched a scheme called ‘Chefs support Ukraine’.
They are asking their respective members to think how best they can raise funds to support those in need in war torn Ukraine. Matt Owens, chair of the Craft Guild of Chefs comments: “This is a scheme that has brought together two great organisations who, with their combined membership, can really make a difference. We are asking our members to consider ways in which they could raise money through their catering outlets in the various sectors.” Shah F. Athar, COO, Director of Policy and Project co-ordinator at UK Curry Connect agrees: “With the kind support of our members, we can help more children and families affected by this crisis. Every establishment is different, but together we can make a difference. How each restaurateur or Chef raises their donations will be entirely up to themselves.” Together they have created a JustGiving page: www.justgiving.com/fundraising/chefsforukraine . Any donations will be going directly to UNHCR, the United Nations Refugee Agency.
The campaign will run until the end of June with an initial target of £10,000. Simple ideas that could be adopted might include:
• Adding £1 to a specific dish on a menu, the proceeds of which would go to the fund • Having a special ‘Help for Ukraine’ themed event with the profits going to the fund • Perhaps the tips raised on a specific day could be the contribution The war in Ukraine has forced almost 5m people to flee the country. UNICEF consider that more half of the country’s children are now displaced, whilst millions of children and their families remain in immediate danger. Aid agencies like UNHCR are working around the clock in Ukraine and at the borders of neighbouring countries, providing access to clean water, health care services and other critical support. Chief Executive of the Craft Guild of Chefs, Andrew Green adds: “As the refugee crisis grows, the charities’ teams in Poland, Moldova, Belarus, Romania, Slovakia, Hungary and Czech Republic are working closely with their UN partners to provide more humanitarian aid for children and families on the move but they need our help and we think this is a way that can show solidarity across the hospitality industry.”
Toque d’Or 2022 Competition Winners Announced ®
Nestlé Professional announces this year’s Toque d’Or® Competition three winners after the Grand Finals celebration. Well-known industry experts such as Louisa Ellis, MasterChef: The Professionals winner, and Raul Diaz, educator and well-respected sommelier and wine expert, were part of the jury who selected the winners.
“I am so happy to have won, I have made so many good friends during the Toque d’Or 2022 competition and learnt so many new skills and experiences. I would like to travel the world learning more about different food cultures starting with the winner’s trip to Dubai and Abu Dhabi.”
The Grand Finals celebration, with the theme Balanced Diets and Sustainable Futures, consisted of a week of challenges where the nine finalists of this years’ competition had to demonstrate their talent.
Back of House Apprentice winner James Shuttleworth, The Tower Hotel, commented:
Each day offered a new challenge, including a visit to Loddington Farm where finalists learned about regenerative agriculture including activities like, asparagus cutting, tasting and selecting the farm’s “Owlet” fruit juices that were showcased in the Fine Dining Challenge. Finalists also tasted and selected edible flowers from Loddington’s partners, Blooming Green that were used in the menu and on tables at the Fine Dining Challenge. This was followed by a visit to Bolney Vineyard for a tour of the winery and tasting of wines led by Judge Raul Diaz. A day at Dingley Dell Pork Farm was also a highlight that included a session on the importance of animal welfare, conservation of wildlife and bee pollination. The Fine Dining Challenge was the final task for the finalists who used ingredients from Loddington, Bolney Wine and Dingley Dell to deliver a three course fine dining menu to 50 VIP guests including the Toque d’Or® judges. This final challenge gave competitors the opportunity to put into practice the knowledge and skills they learnt during the week. From the nine finalists, the three winners were chosen. Tara, James Shuttleworth and Sam Watkins will be taken to attend the Worldchefs Congress & Expo 2022 in Abu Dhabi as well as a gastronomic weekend in Dubai. The Savoy Education Trust will also be providing £1,000 for each of the colleges taking part in the Grand Finals and extra £2,500 for the winning colleges to be used to purchase equipment from Russums. This year, the Toque d’Or® Competition saw over 400 Back Of House (BOH) and Front Of House (FOH) superstars registered to compete, representing 50 colleges and businesses from across the UK. Back of House Student winner Samantha Watkins, Loughborough College, commented:
“Toque d’Or 2022 has been a fantastic experience for me. Taking part has been a real confidence boost for me and I would like to thank everyone who has supported me throughout the competition.” Front of House Student winner Tara Humphrey, City of Glasgow College, commented: “I am incredibly proud of what I have achieved, it was a tough competition against 2 incredible finalists, but we worked well as a team and I have made friends for life. The competition has been a huge learning experience and the Finals Week enabled us to learn so many new processes and to see the bigger picture from farm to fork which is essential for front of house.” Katya Simmons, managing director of Nestlé Professional UK&I, says: “What a brilliant competition and congratulations to all the finalists that took part. The standard was incredibly high, and we are so proud to support the young talent within the hospitality industry, equipping them with the experience and skills to succeed in their careers. This year’s theme – Balanced Diets and Sustainable Futures – was important for finalists, giving them insights on new trends and increasing their knowledge on sustainability. We would also like to give a big thank you to our fantastic panel of judges. As well as giving our finalists solid skills based on real-world experience, they’ve served as an inspiration to competitors throughout.” The awards presentation took place on 29 April at Soho House, Dean Street and the competition will be presented in a series of 4 short series on Toque d’Or You Tube launching on Friday 10th June. For more information on Nestlé Toque d’Or® 2022, please visit www.nestleprofessional.co.uk/toque-dor
Frontline Workers Now Hold the Power in Turbulent Jobs Market, finds Global Report Issue 108
Traditionally overworked and underpaid, the UK’s frontline workers are taking back control when it comes to employment, using a volatile market to their advantage and finding jobs that work for them – according to a new global report. Toma adds: “We found that there’s still a real lack of leeway in scheduling for many frontline employees – almost a third (32%) say they feel that asking to change a shift for personal reasons would be perceived negatively by their employer. A further 40% have had to go to work after requesting a shift change because there has been no cover for them. “There are obviously more practicalities to consider with flexibility for deskless staff, particularly in customer-facing roles, but that shouldn’t be an excuse for it being non-existent.” The Quinyx State of the Deskless Workforce 2022 report also revealed that, in the UK: • Only 49% of frontline employees have had a pay increase in the last year.
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• 62% say they’ve received no training or educational resources to support their career development. • 41% do not feel valued by their employer, and over a third of those (35%) say their boss views them as ‘disposable’. • More than half (51%) say they have experienced understaffing in their workplace in the last 12 months – and 80% of those have felt stressed as a result. • 60% have been to work sick in the last year as they felt they couldn’t afford to take time off. • 64% feel uncomfortable speaking to their boss about how work-related stress is impacting their health. Toma concludes: “There’s continued emphasis on the importance of workplace wellbeing – but this isn’t translating to the experiences of most deskless workers, unfortunately. One of the most heartening stats from our study is that the vast majority of workers – 71% – say they take pride in their work. These are the people who have kept everyone going over the last two years; employers need really to up their game and work on strong engagement strategies if they are going to hang onto their greatest assets – their employees.”
Licensees Celebrate 43 Amazing Years at Sevenoaks Pub Barry Dennis and Philip (“Phil”) Wheeler celebrated their 43rd anniversary as the licensees of the Anchor in Sevenoaks, as well as signing another 10-year contract with leading community pub company, Admiral Taverns. Barry and Phil started their journey in the hospitality industry in the mid-1970’s, and have both owned and run pubs, including the St Christopher Inn – formerly The Prince of Orange – in Greenwich. They took over the Anchor in 1979 and are still at the helm over four decades later. The two signed their new tenancy agreement with Admiral Taverns’ Managing Director, Ian Ronayne and Business Development Manager, Paul Gornall on-site. Barry and Phil have spent the last 43-years creating a go-to social hub for the community, supporting local businesses and giving the locals a pub to be proud of. The licensees are popular in the area and well known for regular events, including hosting food trucks and beer tasting evenings. Barry Dennis, Licensee at the Anchor, said: “The last 43-years at the Anchor have been fantastic! Both Phil and I are so grateful to our incredible team, the local community, and of course to Admiral Taverns for all their support. A lot has changed since 1979, but we love it here in Sevenoaks and are looking forward to the next 10 years.”
Phil Wheeler, Licensee at the Anchor, added: “Time really does fly when you’re having fun! We’re extremely proud of what we’ve achieved at the Anchor and hope we can continue to serve the residents of Sevenoaks for many more years to come.” The Anchor hosts a wide selection of draught lager, real ale, wines, and spirits, as well as a small but tasty food menu for customers to enjoy. It includes traditional pub favourites such as homemade pies, burgers, sausages and mash, as well as Sunday roasts. Customers are treated to regular entertainment, in the form of quiz nights, Tuesday darts tournaments, Monday poker competitions, and live music on Wednesday and Saturday evenings. Paul Gornall, Admiral Taverns’ Business Development Management, said: “Congratulations to Barry and Phil for such an amazing achievement! Our business is dedicated to working with charismatic licensees who have a passion for, and are at the heart of, their communities. It really has been a privilege watching the two of them do what they do best and working with them to make the anchor a longterm sustainable business. We wish Barry and Phil the very best for the future.”
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The NTIA & the Drinks Trust Partner to Launch 24/7 Mental Health Support for Night Time Economy Businesses The Drinks Trust, the drinks industry charity, has partnered with Night Time Industries Association within the UK which challenges mental health stigma within the Night Time Economy, to provide mental health support services to the sector by accessing The Drinks Trust’s 24/7 helpline.
support line, with all calls answered by counsellors and clinically trained psychotherapists to help callers receive in the moment support to help them cope more effectively with any personal or work-related problems they may be experiencing.
The Night Time Economy has been at the sharpest end of the pandemic, with many businesses closed permanently or overburdened with debt, and workforce losing primary sources of income which has a direct impact on families and communities.
Nicola Burston, Operations Manager at The Drinks Trust said: “We are extremely pleased to have partnered with the Night Time Industries Association and to extend our helpline services to their stakeholders. Through this association, we aim to extend the message of our services to even more people who are suffering from any form of mental health difficulty and don’t know where to turn to. The Drinks Trust, as NTIA, is fully committed in removing the stigma surrounding mental health, so please, if you are not feeling okay get in contact with our helpline. You are really not alone in this.”
As the industry reopens and adjusts to the new normal, we are starting to see the true impact of the human element of this crisis. One in three nightclubs and night time economy businesses closed for good, and escalating cost inflation impacting customers and businesses, there is a long road to recovery and still uncertainty for the future. We have an important part to play in supporting the people within our industry. The Campaign is Supported by Electronic Music Artists across the UK inclusing Fat Boy Slim, Jaguar, Yousef, Archie Hamilton, Graeme Park, Stanton Warriors, Lisa Lashes plus many more… The Drinks Trust’s confidential helpline was extended last year to a 24/7
Michael Kill, CEO NTIA said: “We are extremely pleased to partner with The Drinks Trust in the Launch of the Drinks Trust Helpline services to the Night Time Economy. It is vitally important that we support our people as we start to recover, and build back to pre pandemic business levels. We continue to support and assess the true human impact of this crisis, but the most important message is that people undersatdn they are not alone in this.” The Free 24/7 helpline is available on 0800 9154610, by contacting helpline@drinkstrust.org.uk or by sending “Hi” on Whatsapp to 00 353 8
Pub Wins Top Tourism Award for the Second Year Running Shepherd Neame pub the Blue Anchor at Crowborough has been named Pub of the Year at an annual tourism awards ceremony for the second year running. The popular pub and restaurant in Beacon Road, Crowborough, scooped the accolade at the Beautiful South Tourism Awards at a ceremony held at The Grand in Brighton on Monday, April 25. It was judged on everything from its appearance and service, to its food; online reviews by customers, and use of social media to promote its offering and the area. Licensee Amy Glenie, who has been at the helm for four years, said it was totally unexpected to have received the honour for a second year.
of really tough years.” The awards evening was attended by Amy and her husband, as well as her mum Nicola, who is a chef, and her management team. Amy said: “My mum helped me so much when I started out, helping in the kitchen, so it felt fitting she should come. It was a lot of work to get us to where we are but it was a team effort and now I have a brilliant and stable team in place. “And in the area where we are, we have such lovely customers who are so supportive.”
She said: “It is amazing and just so unexpected – especially because it is the second year in a row. It was just such a big surprise. “
The historic pub – once a haunt for smugglers and poachers in the 18th century – prides itself on fine, freshly-made food using locally-sourced produce where possible and also has a spacious garden and patio, perfect for alfresco drinking and dining.
She added: “With everything that has been going on, it’s so good for the team to be rewarded like this. It brings everybody together after a couple
This year’s trophy is now in pride of place in the pub’s entrance, along with last year’s award, so that customers can see it as they arrive.
Wetherspoon’s Set to “Break Even” as Sales Turn Positive JD Wetherspoon has reported like-for-like sales have turned positive in the last two weeks with the company set to “break even” this financial year. The company reported like-for-like sales decreased 4.0% in comparison with the same period in FY19 for the 13 weeks to 24 April 2022.
many hospitality companies have indicated, there is considerable pressure on costs, especially in respect of labour, food and energy. Repairs are also running at a higher rate than before the pandemic.”
Year-to-date like-for-like sales have decreased 6.2% against 2019 levels. The company stated: “In our interim statement, we indicated that like-for-like sales in the three weeks to 13 March 2022 had improved to minus 2.6%. In the following six weeks, to the end of the quarter, there was a further modest improvement to minus 1.6%. In the last two weeks of the period, like-for-like sales were slightly positive.
“The company anticipates a continuing slow improvement in sales, in the absence of further restrictions, and anticipates a ‘break-even’ outcome for profits in the current financial year. Since 13 March, the company has returned to profitability and to a positive cash flow, and is cautiously optimistic about the prospect of a return to relative normality in FY23. The biggest threat to companies in the hospitality, tourism and related sectors is the possibility of future lockdowns and restrictions.”
The company operates 47 pubs which have music, trading as ‘Lloyds’. Like-for-like sales for these pubs, in the quarter, were 3.4%. The company also operates 57 hotels. Like-for-like room sales during the quarter were 5.0%. In the financial year to date, the company has disposed of six pubs. A further five pubs have been surrendered to landlords, following the lease expiring. In addition, three leasehold pubs have been closed, in anticipation of the lease expiring.
“These sorts of actions were never previously contemplated in the nation’s history – or, indeed, in the government’s own pre-pandemic plans. Many people, including those in the government and the medical establishment, believe the UK response to covid, which included a number of prolonged national lockdowns, was a success. This view is called into question by the outcome in Sweden, a more urbanised country than the UK, which did not lock down – and which appears to have had better health results.”
The disposals and surrenders gave rise to a cash inflow of £6.3m. Net debt at the end of the quarter was £906m and liquidity was £173m. Debt is expected to be around £870m at the end of the financial year.”
“The collateral damage from lockdowns has yet to be quantified, but the economic cost, approximately half a trillion pounds, financed largely by ‘money printing’ by the Bank of England, is a direct cause of the current inflationary crisis.”
Chairman Tim Martin said: “Since covid restrictions ended, sales have improved, as previously reported. As
BBPA Joins Domestic Advisory Group to Advise on EU Trade Deals The British Beer & Pub Association (BBPA) has been welcomed onto a Domestic Advisory Group to provide sector-specific expertise to inform the UKEU Trade and Cooperation Agreement (TCA). Made up of the UK’s leading trade bodies, associations, labour, and civil society organisations, the Domestic Advisory Group was established by the Government to consult with organisations and industries most affected by the operation of the UK-EU TCA. Alongside organisations representing industries from aviation to health, the BBPA will advise on the needs of the beer and pub industry to ensure fair and reasonable import and export policies to support a thriving sector. Chief Executive of the British Beer & Pub Association Emma McClarkin said:
“We are really pleased to have been invited to join the Government’s Domestic Advisory Group. Our country’s beer and pub industry is world renowned, and the EU remains our largest market for exports, and is critical to our supply chains for imports. “We look forward to working with peer organisations across a range of industries and interests to develop policies and agreements that further boost the UK’s economy through international trade.” The Domestic Advisory Group will meet twice a year and rotate between all four nations of the United Kingdom, with the first meeting having taken place last week.
Drinks Sales Back in the Black — Just Issue 108
Britain’s On Premise drinks sales edged back into growth on pre-COVID-19 levels last week, CGA’s Drinks Recovery Tracker shows.
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between Tyson Fury and Dillian Whyte.
“Soaring costs mean the recovery from COVID-19 remains under severe pressure, but this modest growth
It indicates that average sales by value in managed pubs, bars and restaurants in the seven days to Saturday (23 April) were 1% up on the same week in 2019. This follows four successive weeks of sales hovering two or three percentage points off comparatives. However, with year-on-year inflation currently running at around 7% and margins under severe pressure, real-terms growth in sales and profits remains hard to achieve for many drink-led operators.
larly pleasing to see such strong midweek trading, and it suggests after-work drinking occasions may be
CGA’s Tracker shows drinks sales struggled over the Easter period, dropping behind 2019 levels by 9% on Easter Sunday and 6% on Easter Monday—due in part to much cooler weather than three years ago. But trading picked up as the week went on, finishing 9% up on both Tuesday and Wednesday, and 17% up on Thursday. Saturday ran 12% ahead, with pub and bar footfall boosted in the evening by viewers of the boxing match
were in growth for only the third time this year. Soft drinks were 2% up, but cider (down 8%) and wine (down
raises hopes of turning a corner,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “It is particureturning as people head back to offices. May is always a crucial month for the On Premise, so we will wait to see if the upward trajectory can continue.” On a category basis, sales of spirits were up by 8% on the same week in 2019, while beer sales (up 1%) 6%) were in the red.
Cider on Show Throughout the Month of May CAMRA is also sharing the following new resources on its Learn & Discover platform over the month of May to help consumers learn more about this fantastic drink: • Part three of Bill Bradshaw’s series on “bringing cider to the table” • An in-depth look at the industry, with profiles of some of the UK’s most exciting cider makers and their products • A “guide to cider faults” by Susannah Mansfield • New content from Rachel Hendry on “Cider varietals” • The CAMRA Podcast Pubs. Pints. People. features Temperance Street Rhubarb Cider in its ‘Ale & Steam’ episode, out 4 May, which is made in a railway arch in Manchester City Centre.
Local CAMRA branches are also encouraged to organise events and activities to support cider throughout the month, such as cider trails, guides and pub visits. In addition, CAMRA’s prestigious “Pomona Award” has opened for submissions, looking to honour a person, group, organisation, idea or concept that has made an outstanding achievement, commitment or contribution to the promotion of real cider or perry. You can make a submission by visiting here. CAMRA’s Real Ale, Cider and Perry Campaigns Director Gillian Hough said: “The benefits of orchards for our mental health and the environment are vast. Now in May the trees are so beautiful with their crowns of blossoms adorning them. It is also the time when last year’s pressings finish fermenting and will be ready for sampling and sale, so I urge everyone to get out, behold the beauty around us and join in!” Gabe Cook, aka The Ciderologist and CAMRA’s Campaigner of the Year added: “Cider is deeply rooted in the history and tradition of the British Isles but is also undergoing the most fabulous modern revival. Many people don’t realise that cider has a huge range of styles, flavours and occasions, just like beer, so there’s really a cider or perry out there for everyone. I hope everyone will take part in Cider Month this May
and discover a new favourite drink at the bar.” Cider Month coincides with CAMRA’s Summer of Pub campaign, which seeks to encourage pub-going throughout the warmer months. To discover events and activities taking place near you, simply visit https://summerofpub.camra.org.uk/ See our Cider feature in this issue on pages 26-28.
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The Campaign for Real Ale has unveiled a new cider and perry producer map to encourage beer and cider drinkers to seek out and sample this beverage as part of its ‘Cider Month’ celebrations.
• CAMRA’s guide to trips, training and events to help consumers take their cider knowledge to the next level. There is plenty of material already available on the platform to help consumers learn more about their favourite drink, freely accessible* at https://camra.org.uk/learn-discover/
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Hospitality Professionals Outline their Career Successes in Bid to Inspire Others Issue 108
Hospitality professionals have been sharing their career successes in a bid to inspire people to both join and then stay in the sector – highlighting the progression and extensive career opportunities afforded by those working in hospitality. From a group marketing director who started out pulling pints in Wetherspoons, to a group financial controller who began as a banqueting waiter at East Midlands Airport, all have moved up the ranks of hospitality, embracing new opportunities and new experiences to achieve career success. As part of its #ShareYourSuccess campaign, HOSPA, the Hospitality Professionals Association has been talking to those who’ve progressed in their careers to find out how far they’ve come and what’s inspired them along the way – with a view to showing others there’s no ceiling. Speaking with Marc Saunders, Director of Marketing & PR at Splendid Hospitality Group, HOSPA asked him what made him recognise the potential for a career in hospitality, to which he said, “I instantly loved the fastpaced environment” in reference to his time at Wetherspoons. He views this initial experience as something that helped him properly appreciate the industry. “Some of the very best managers I’ve worked for started their careers off working in a hotel kitchen or behind a bar,” said Marc. “For me, it’s the grounding to understanding what really makes hotels/restaurants work.” These sentiments were echoed by Derek Lister, who is Group Financial Controller at Valor Hospitality Partnership having started out as a banqueting waiter: “I soon realised that if you worked hard, enjoyed looking after people and working with others as part of a team you could get on in the industry and have fun doing so. The number of times you see a 21-year-old running a large function for over 300 people and managing more than 30 members of staff is amazing.” Ali Powell, a business growth consultant who progressed via a graduate programme, with a career that’s included being Head of Global Brands Planning and Trends for IHG, was similarly enthusiastic about the awareness offered by a broad introduction to the sector, saying: “Progressing via a graduate programme sets you up extremely well for a prosperous career. I knew I wanted to work in hospitality, but it enabled me to experience all departments as part of the learning experience – something that’s been enormously beneficial as my working life has evolved. Getting that hands-on experience early on, helps doors open as you choose the path that’s right for you. The great thing about hospitality is that it offers so many doors to choose from!”
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potential. When asked what message they would relay to those starting out, Derek highlighted how it’s suitable for all sorts of personalities, saying “It’s a great opportunity to be yourself, and to make people happy whilst making great friends.” Marc agreed on the people element, while also emphasising the variety in the role and again underlining the benefits of starting from the bottom up, saying “Working in hospitality is a ‘people thing’! My advice would be to get involved in different aspects of the business, whether that’s front of house or back of house. Some of the finest leaders in our industry have worked in all parts of the business and understand how it ticks.” When asked whether more effort was needed to encourage youngsters to join the sector, Marc said: “Yes, and this is going to be the focus in the industry in 2022. Working in this industry can give you flexibility around your personal life and deliver some lifelong skills that will benefit you for the rest of your career. There aren’t many industries that will develop you in this way.” Derek held a similar view, adding: “It needs to be easier to take people on from colleges and universities.” Amidst an ongoing staffing crisis, HOSPA fears that, despite it being one of the largest and most successful sectors in the UK, not enough people approach hospitality with a view to staying in it long term. It’s an attitude the association believes needs to change if the industry is to properly overcome its staffing shortages. Jane Pendlebury, CEO of HOSPA, said: “I’ve said it so many times before, but hospitality really does provide enormous progression potential, and to a level that many other industries simply don’t offer. It’s not just progression either, but the diversity of opportunity as well. Many view hospitality as primarily involving front of house roles, but a vast array of back-office functions are needed too.” Jane continued: “Marc, Derek and Ali are prime examples of how you can start in one area of hospitality before moving into and then flourishing in another. Having initially started in guest-facing roles, they’re now behind the scenes overseeing marketing endeavours and pulling the financial strings respectively. They’re perfect illustrations of what we’re looking to convey with #ShareYourSuccess, that essentially, when it comes to hospitality, the world really is your oyster.” The association is still seeking contributors to the campaign, and prospective participants are invited to visit the HOSPA website to sign up, where they will receive an email template to help them form an introduction with their school of choice
HOSPA launched the campaign earlier this year to highlight and celebrate the wealth of opportunity available in the hospitality industry, as it seeks to help people recognise the enormous potential for progression – with an emphasis on grass roots education.
Jane Pendlebury concluded: “By reaching out to schools, we’re hoping to sow the seeds of a hospitality career in younger generations in a way that will benefit the industry for years to come. If you’ve got successes on your CV that you’re proud of, then do please come forward and share them with us.”
The campaign will see Marc, Derek, Ali and others reach out to their former schools to help try and tap into younger generations, and outline that, far from being a stop gap, hospitality offers a career for life with limitless
To find out more about the campaign and to sign up, please visit https://www.hospa.org/share-your-success.
UK’s Most Inclusive Venues, Organisations and Individuals Celebrated at Prestigious Awards Ceremony
A global initiative that champions stylish inclusivity in hotels, organisations and hospitality venues has announced the winners of its leading accessibility awards at an exclusive ceremony in Manchester.
Live inclusive entertainment was enjoyed by all, with guests also being encouraged to delve into the plethora of free drinks and delicious canapes that were served up throughout the evening.
The Blue Badge Access Awards, which promotes exceptional venues comprising thoughtful, design-led accessibility, rewarded those that have gone above and beyond in their mission to achieve inclusivity for all, at the award-winning Hotel Brooklyn Manchester last week.
Discussing the event, Fiona Jarvis, chair of judges and founder of Blue Badge Style, said: “The Blue Badge Access Awards give recognition to businesses and establishments that have addressed accessibility imaginatively and thoughtfully, which is what every hotel and hospitality venue should be striving to achieve.
Winners of the 11 acclaimed awards, which received sponsors from established businesses such as HEWI, IoH, WelcoMe, Bespoke Hotels and ANON Drinks, included Purcell Architects, Norfolk County Hall, who received the Leonard Cheshire Award for Most Inclusive Venue/Organisation, The Bear Grylls Adventure, who scooped the Institute of Hospitality Above & Beyond Award and The Telegraph Hotel, Coventry, who achieved the ‘Liberty’ Award for the Best Boutique Hotel. Furthermore, winners of the Celia Thomas Prize, Conceptual Design for Disabled Guests, Caroe Architecture and Inclusive Guest Innovation, Centaur Robotics, took home a share of a generous prize fund of £20,000. The glitzy event was compèred by Mik Scarlet, a broadcaster, actor and musician who is widely considered one of the most influential disabled people in the UK, and garnered support from high-profile names including the Baroness of Winchester Celia Thomas, Lord Borwick and TV personality Sophie Morgan.
“We couldn’t believe the high standard of applications we received this year and are delighted to see that the hospitality sector is beginning to welcome stylish accessibility with open arms.” Robin Sheppard, co-founder of the Blue Badge Access Awards and president of Bespoke Hotels, added: “Fiona and I 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.” He concluded: “Although we recognise the hospitality sector still has a long way to go, we were delighted to gather together for an evening and pay homage to like-minded individuals who have produced or constructed an offering that strives to promote equality for all.”
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By Gary Waring, General Manager at Radisson RED Liverpool (www.radissonhotels.com/en-us/hotels/radisson-red-liverpool) While Covid-19 may have constrained our travel aspirations, it never dampened the UK’s collective desire for travel, exploration, and escape. Over the last two years many people have tried holidaying in the UK for the first time, and for some, the experience has marked a change in their long-term habits, substituting at least one foreign holiday with short breaks and longer stays within the UK. Given trends have shown that more than half of 25-to34-year-olds plan to increase their UK-based holiday time, there is a real opportunity for the UK tourism sector to optimise this long-term attitude switch, and with it, UK cities.
Organisations across the region are coming together and collaborating to encourage tourists to move away from the match day one-night stays to long weekends, where groups would explore the wider amenities. This has led to partnerships happening all over Liverpool, with museums, golf courses, tour operators and other experiences teaming up with hospitality venues to offer a full week-long experience. Aside from these considerations, the Liverpool City Region planning board has made a key move in connecting several landmarks to shape St George’s Quarter as an architectural hub. The Victorian architecture has been dubbed as some of the finest in Europe and houses some of the city’s biggest cultural attractions, including The Walker Art Gallery, Liverpool Central Library and the World Museum. Sat in the heart of St George’s Quarter and connected to Liverpool Lime Street is North Western Hall, the soon-to-be home of Radisson RED Liverpool.
UK cities have begun competing with one another as the tourist destination of choice, with each city’s offering of culture, architecture, hospitality, events, transport all becoming key battlegrounds to British holidaymakers.
The Grade-II listed building is undergoing a full restoration over 100 years since it first opened its doors as the North Western Railway Hotel in 1871. A nineteenth century stained glass window, a rediscovered secret doorway and a grand staircase made of sandstone are among the pieces of history being restored as part of the launch of Radisson RED’s first North West hotel.
One city battling out for the attraction of tourists is Liverpool.
The multi-million pound investment includes renovations stretching across the entire 10-storey building, creating 201 bedrooms, five meeting rooms and a new modern steak restaurant specialising in quality cuts with an uncompromising focus on locally sourced ingredients, paired with amazing wines and hand-crafted cocktails.
The Merseyside city has a historic tourism offering. From its iconic music scene around the Beatles that laid the pathway for generations of other bands at venues such as the Cavern Club, to its picturesque waterfront, or the two global football brands of Liverpool FC and Everton FC. But it is the collective effort from Liverpool City Regions public and private offices that are elevating and expanding the city’s tourism offering to the next level, in a bid to prolong tourist’s duration of stay.
Radisson RED Liverpool embodies the collective approach across the city, offering a bridge for tourists to stay in a historical building, within an architectural hub on the doorstep of the city’s main train station. As the hotel looks to launch in September, it continues to look at partnerships with other organisations across the region to elevate its offering even further, as Radisson RED and Liverpool look to compete with other UK city’s as the destination of choice for British holidaymakers long into the future.
BII NITA 2022 Awards- and the Winners Are…!
The British Institute of Innkeeping (BII) has awarded industry accolades to the winners of its National Innovation in Training Awards (NITAs).
tion and sharing of ideas at the BII People Conference and NITAs makes me extremely positive about the future ahead.” The winners on the night were:
The British Institute of Innkeeping (BII) People Conference and National Innovation in Training Awards (NITAs) saw over 300 people from across the sector come together to share and recognise innovation and best practice in people development.
Staff Wellbeing – Individual Site Award Caviar and Chips – Gemma Carter-Morris Staff Wellbeing – Company Award
The day conference heard contributions from leaders from across the industry, and in addition to speakers from Greene King, New World Trading Company, Beers and Peers and KAM, guests heard from Rear Admiral Jude Terry OBE who is the first female to hold this rank. Her experience progressing through the Navy and currently heading up People and Development for over 40,000 people across the world brought new perspectives to our own people challenges.
Beds and Bars
In the evening, the National Innovation in Training Awards (NITAs) recognised the very best innovation in training, apprenticeships, and wellbeing programmes alongside outstanding individuals in people development. One of the highlights of the evening was the BII’s brand new category – Hospitality Apprentice of the Year with all finalists being real ambassadors for the future of the sector.
Best Training Programme: Apprenticeships Award
The evening culminated in the presentation of the Franca Knowles Live Your Life Award a very special recognition for an exceptional individual who leads by example and demonstrates that people are at the core of everything they do. This industry recognition award is in memory of the late Franca Knowles, who herself was a multiple winner at the NITAs, being a leader in people development and training. Franca took huge pleasure in seeing young team members grow and thrive. She placed immense value on investing in people, recognising the benefits for both the employer, employee and the wider industry. Keith Knowles OBE, Founder and CEO of Beds and Bars, proudly presented this year’s award to Anthony Pender for his outstanding work over many years supporting the wider industry. Anthony Pender commented: “I am genuinely surprised and humbled
TVC Leisure WHO ARE WE?
TVC Leisure is one of the last remaining independent family owned and family run companies in our industry that is otherwise dominated by national companies and conglomerates. We have specialised in supplying gaming and amusement machines to pubs, social clubs and licenced premises for nearly 40 years. We operate regionally, supplying customers throughout London and The Home Counties.
OUR PRODUCTS We offer an extremely diverse range of equipment that includes fruit machines, digital gaming machines, digital jukeboxes, pool tables, quiz
HR Manager of the Year Award Jemelle Bish – Stonegate Training Professional of the Year Award Natalya Watson – Beer with Nat
Stonegate Best Training Programme: Individual Operator Tollemache Arms – Joe Buckley Best Training Programme: Managed under 50 Dishoom Best Training Programme: Managed over 50 Star Pubs and Bars Hospitality Apprentice of the Year – Company Award to be recognised with this fantastic accolade particularly as this award has been decided by previous winners who I deeply respect and look up to. On a personal note the Franca Knowles award and the NITAs are all about our people and I am proud to have been involved in reestablishing the NITAs as the industry awards for recognising exceptional innovation in people development. We are all very aware of the current challenges for our sector, so to see the innovation, collabora-
machines, lottery machines and amusement machines. In addition, we also offer a variety of ancillary equipment to help support our customers in their day-to-day activities, such as CCTV systems, plasma televisions, projectors, ice machines, glass washers and bottle coolers.
OUR GOLD STANDARD SERVICE TVC Leisure’s gold standard service is what separates us from the competition, it gives us a competitive edge in our fast-paced industry which is
Natalija Folmer – Brewhouse and Kitchen Hospitality Apprentice of the Year – Individual Site Award Grace Bailey-Williams – The New Inn Franca Knowles Live Your Life Award Anthony Pender
dominated by national companies that fail to service their customers adequately. Examples of our 'Gold Standard Service' include a 2 hour response to technical issues 7 days a week, easily accessible at all times of the day, regular machine rotations and upgrades, routine collection services, ongoing support and regular communication through text messages, weekly emails and monthly newsletters.
WHY CHOOSE TVC LEISURE We are a family run business that deploy strong family values and culture within our company. We build relationships with our customers, provide a personal service, and offer friendly and helpful advice, we are always looking to exceed expectations and improve. Our approach is unique and unmatched by national companies 01189 121 042 info@tvcleisure.co.uk www.tvcleisure.co.uk See the advert on page 11.
Over Two-Thirds of UK’s Hospitality Staff Don’t Trust They Are Paid Correct Tips 16
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67% of UK’s hospitality staff say they have questioned tips on their payslip because they believed the amount was inaccurate, and 92% of staff believe there needs to be more transparency surrounding tips and how they are shared, according to new research from KAM media commissioned by TiPJAR, the UK-based hospitality fintech platform. The survey of more than 700 Brits shows a concerning lack of trust in contactless tipping in the hospitality industry with the majority of staff (84%) worrying they are not getting their fair share of credit/debit card tips and service charges. In addition, their concerns are likely exacerbated through experiencing malpractice with findings revealing two thirds (66%) of staff say they have knowingly had tips held back or had deductions taken from their tips, with almost three quarters (74%) of them claiming that they were never told the reasons for this. Lack of transparency is clearly an issue. With many workers relying on tipping to top up their income the government has unveiled plans to overhaul tipping practices. Also, with HMRC having recently changed their guidance it suggests they will start cracking down on businesses that don’t give 100% of tips to staff. Tipping fairness plays a significant role in influencing job retention, with 88% of staff saying that the fairness of the tip process influences where they work and how long they stay in a role. The industry is already facing huge labour shortages so staff retention should be top of mind. Ben Thomas CEO of TiPJAR says: “We need to recognise 21st-century tipping has transformed dramatically over the years and thus have staff’s concerns. Back when I was a bartender a physical tip jar would be poured out on a table each night, manually counted and distributed amongst staff in front of us.” “In today’s cashless society, although more convenient, tips fall into a ‘black hole’ where staff simply have to trust that it has been fairly calculated by the time it appears on their pay slips at the end of the month. Both staff and customers really have no transparency or understanding of how tips are handled.” “Our research has shown strong sentiments that a fairer, more transparent tipping process will not only alleviate feelings of mistrust but improve satisfaction and retention for staff. TiPJAR was built to enable workers to have total ownership of their tips, so that when a customer decides to leave a tip – it goes directly to staff and doesn’t touch the business.” Staff aren't the only ones confused about cashless tips. In fact, 2 in 3 consumers don’t understand where tips go despite a large majority (87%) expressing concerns for where their card tips or service charges end up. Providing this transparency could increase tips as 43% of consumers say that knowing their tip goes directly to
the staff would prompt them to leave one. Providing fairer tips could also improve footfall for businesses with 1 in 2 customers being more likely to visit a venue if they knew ‘non-cash’ tips were being shared fairly. For the full research findings check out the 'Non-cash tipping in hospitality - the customer and staff view report’ on TiPJAR at www.wearetipjar.com/insights/tipping-data/
BII Licensee of the Year 2022 Semi-Finalists Announced! Amanda & Nick Hemmings – Heron Inn, Truro, TR1 1SL
The British Institute of Innkeeping (BII) is delighted to announce their thirteen semi-finalists for this year’s Licensee of the Year competition.
Mark Annear – The Cott Inn, Totnes, Devon, TQ9 6HE
Sponsored by their partners at Sky, the Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK.
Sam Hopkins – Dartmoor Halfway Inn, Newton Abbey, TQ12 6JW Michael Pearson & Charlotte Salaman – The Wych Elm, Kingston Upon Thames, KT2 6HT
Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been rebuilding their businesses and communities, with a focus on their resilience, sustainability and diversification.
Ruth & Andrew Seggie – Howard Arms, Carlisle, CA8 1NG Joe Buckley – Tollemache Arms, Harrington, NN6 9NU Henry Pearman – Ye Olde Horseshoe Inn, Belbroughton, DY9 9ST
This year, the entries and Quarter-Finalists have been of a particularly high standard, making it even more difficult for the team of judges to decide on our SemiFinalists. Selected from a field of over 300 entrants, the largest number of nominations for the awards in the last 5 years, our 13 Semi-Finalists have reached this far in the awards on the basis of their exceptional work (evidenced in their mystery diner visit, financial and web presence audits). Judges, Sue Allen and Ashley McCarthy, will be making their way across the country to meet all Semi-Finalists in person to experience their businesses first hand. The 2022 Licensee of the Year Semi-Finalists are as follows:
Mark & Nicky Williamson – The West Arms, Dyffryn Ceiriog, LL20 7LD Rumit & Tosh Lakhani – The White Horse,, Wotton-Under-Edge, GL12 8DX Stuart Fox & Julian Crowley – The White Horse, Dover, CT16 1QF James Lyon Shaw – The Greene Oak, Windsor, SL4 5UW Michelle Proud – The Falcon, Prudhoe, NE42 5DN Jane Jenkins – The Garthangharad, Llywyngwril, LL37 2UZ To learn more about the Semi-Finalists, please visit the website:
Heineken UK Pours £42m into Pub Upgrades HEINEKEN-owned Star Pubs & Bars will invest £42m in upgrading more than a quarter of its estate in 2022, creating over 700 new jobs in the process. The investment follows Star’s £62m expenditure on pandemic rent reductions and plays a key part in its ongoing drive to help its pubs build back business after the lockdowns and restrictions. 660 pubs will benefit from the expenditure, 137 of which will have a makeover costing £125k plus. The move brings Star Pubs & Bars’ total investment in pub improvements to £115m since Covid hit and to £300m since 2014. With more people working from home for at least some of the week, Star Pubs & Bars’ spend will focus on suburban pubs and those on high streets near residential neighbourhoods. The revamps will reflect two long-term trends that have been accelerated and amplified by the pandemic – pubgoers’ increasing demand for “premiumisation”and outdoor socialising. Schemes will be individually designed to suit each pub and its location. Pubs earmarked for major makeovers will be given a quality look and feel to deliver the premium experience customers want. Kitchen refits and new bars will enable them to keep up with pubgoers’ higher expectations for food and drink. Customers have developed a taste for eating and drinking alfresco as a result of the pandemic and are seek-
https://bit.ly/LOYA-22
ing out pubs with great gardens year-round. Many of the projects will therefore include external improvements. The investment will extend outdoor seating areas and add features such as festoon lighting, heaters and covers to increase their use, making pubs more sustainable. Lawson Mountstevens, Managing Director, Star Pubs & Bars, said: “People have stayed closer to home over the last two years due to the pandemic and have turned to their local for the kind of experience they’d previously have travelled to a city centre, restaurant or bar to find. They don’t want to turn back time: they expect better quality including food and specialty drinks – such as cocktails – that are harder to recreate at home. It’s the same with gardens. Sitting outside at the pub has become a new occasion and, if the outside space is good enough, customers will wrap up to enjoy it even in the winter months. Outdoor facilities also remain important for those who are still cautious about going out as the UK learns to live with Covid. “The cost-of-living squeeze is magnifying these trends. People are looking for a really great experience when they go out. These are challenging times. However, we are confident that well-invested pubs that adapt to market changes will have a bright, long-term future.”
One In Ten Adults Now Have Food Allergies Says Expert 18
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The latest results from London Medical Laboratory indicate adult food allergies average 10% of the population, rather than the 2% official estimates. A leading expert says we need urgent research into why severe adult food allergies are on the rise, and why they are particularly associated with favourite foods. New data from London Medical Laboratory suggests that the number of adult food allergies could be far higher than previously thought. Current NHS and Food Standards Agency estimates put the number of UK adults with food allergies at just 2%. However, new data from London Medical Laboratory reveals a figure of around 10% of over-18s now have food allergies, which coincides with the latest research from the US. Testing expert, Dr Quinton Fivelman PhD, Chief Scientific Officer at London Medical Laboratory, says: ‘Looking at the results of our allergy tests, there has been a considerable jump in the number of people showing high sensitisation to food allergens. As many in one in ten of adults taking our test are in danger of severe allergic reactions to foods, and over half of these food allergies have started in adulthood. ‘Surprisingly, the feedback from our clients is that these are often of previously favourite foods. The reasons behind the onset of adult food allergies are poorly understood at present, and London Medical Laboratory is calling for more, urgent, research into the causes of these allergies, which can lead to itching, stomach cramps or, in more severe cases, eczema or even anaphylactic shock. ‘With most allergies, the first exposure sensitises our body to a particular allergen, so that the second or third time we come into contact
‘At the moment, the reason for this remains a mystery. One convincing hypothesis is that overexposure to certain foods could trigger food allergies in people. This seems credible, but without proper scientific research we cannot say for certain. ‘Part of the cause might also be the globalisation and standardisation of the food industry. For example, the prawns we ate in those 1970’s and 80’s prawn cocktails are a different species from the Vietnamese tiger prawns popular today. Also, we used to eat a far wider range of mixed fruits and vegetable types while, nowadays, we all tend to eat apples, carrots and bananas from the same plant variation based on a standard global seed stock run by multinationals. with particular foods or are stung, for example, the reaction could be far worse. However, in the case of adult-onset food allergies, the patient may have come into contact many hundreds of times previously without showing any symptoms of a reaction. ‘Our results closely match those of a study in the Journal of American Medical Association (JAMA) in 2019, which revealed 10.8% of the participants were food allergic at the time of the survey, and nearly half of food-allergic adults had at least one adult-onset food allergy. Shellfish were the most frequent cause of new adult allergies. ‘Many of our own clients told us that it was their favourite foods such as Kiwi fruits, pistachios, mangos, peanut butter and shrimps that they were now showing high sensitisation to. Allergy tests typically grade people’s reactions to many common and less familiar potential allergens from 0 to 4. A level 4 result indicates high sensitisation has taken place, which could prompt a significant reaction such as an asthma attack or anaphylactic shock if they are exposed to the substance again.
‘That’s why we are also recommending more adults should be testing for potential allergens. London Medical Laboratory’s new Allergy Complete blood test is the UK’s most comprehensive allergy test, analysing 295 allergens, including well known potential food allergens, such as nuts, shellfish and eggs; common foods less likely to trigger allergies but still known allergens, such as strawberries, mustard, carrots and avocado; and rarer foods such as camel’s milk, rabbit, mealworms and ray. It even includes tests for latex, and allergens that may cause hay fever such as pets or grass and tree pollens. ‘If your test does reveal a strong reaction, there are several steps that you can take to ensure accidental contact with a severe allergen – whether a food, a particular protein type or an insect sting – can be successfully managed. Anyone discovering that they are at risk of a severe reaction will need to inform their doctor. They will probably be prescribed a pre-loaded adrenaline injection device such as an EpiPen. For full details, see: www.londonmedicallaboratory.com/product/allergy-complete
UK Consumers are Willing to Spend More on Holidays as Confidence to Travel Returns
The majority of UK consumers (62%) feel confident to travel again, with 30% having already booked a holiday in 2022 and another 32% planning to do so, according to a survey of 2000 UK consumers commissioned by Fresh Relevance and conducted by London-based market research consultancy Censuswide to determine the level of confidence in post-pandemic travel and how attitudes and behaviour towards booking travel has changed. In addition to confidence to travel returning, one in four consumers (25%) are willing to spend more money on travel than they would before the pandemic. This is particularly evident amongst Generation Z, with 49% stating a willingness to spend more money. The new survey not only offers welcome news for the travel industry, but also provides valuable insights to help them capitalise on the resurgence in consumer confidence, particularly in relation to changing behaviours to bookings. The survey found that consumers visit an average of seven websites before making a booking, and almost half of those polled (41%) said they consider the booking experience to be more important now compared to pre-pandemic. In fact, one in three (34%) are spending more time on the booking process. Fresh Relevance CEO and Co-Founder Mike Austin, offers the following recommendations based on the
findings of the report: “Travel companies need to review and optimise the booking experience to match higher expectations. This could include displaying personalised recommendations to make it easy for customers to find the holidays they are looking for, and providing returning customers with loyalty-based incentives.” Austin also points to the increasing willingness to spend more on travel, as a major opportunity: “Tempt customers with options to upgrade accommodation, more premium hire car, or the possibility to extend their holiday by a night or two.” He adds: “Many consumers are also looking to try new experiences, so recommending destinations that are trending with other travellers and displaying user-generated content such as customer photos is a great way to help them to make a decision.” However, it is not all good news, with 20% of consumers having lost trust in travel companies due to a bad experience during the pandemic. Austin adds: “The travel industry has work to do to rebuild trust that was lost as a result of the pandemic. The survey suggested that simple steps such as making websites and mobile apps easier to navigate can have a positive impact on conversions. Instilling confidence in the booking experience is an important aspect, but so too is providing clear flexible cancellation policies.”
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.
• 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?
• Tell us more about your interCustomers just love jukeboxes, many of times Licensee tell us how the active digital jukeboxes. How do jukebox keeps their customers in their venue longer which increases wet they affect customer experisales. ence? The app has been an amazing addition to our jukeboxes. NSM’S Alex It’s no fluke that NSM has been manufacturing jukeboxes for over 70 years. All NSM products have been developed off the back of customer and operator feedback, We believe we have something for everyone, for example;
• All our jukeboxes have the option to be an audio or audio/video jukebox and can be changed at a press of a button.
Kirby explains, the “NSMMusic” App is for customers to browse the jukebox, buy credits and make selections, all without having to leave their seat, It’s certainly a great facility for shy customers. Customer simply download the app from the Google or App Store, create an account, then your all set. Once logged in you can buy credits via Google Pay, Apple Pay, PayPal, Debit Card or Credit Card. We have also a second app called “Co-Pilot”, Co-Pilot is an app which
was developed so operators can manage their jukeboxes remotely, for example; Operators or location staff can use Co-Pilot on their phones to pause, reject, change the volume up and down or even reboot the jukebox. They can also use the app to create and schedule adverts by choosing from one thousands of our predefined templates and adding their own text, they can even create ads by using their own photos from their phone. Other Co-Pilot uses are as follows; • Check Jukebox Internet Connections – know which devices are in an error state, haven’t connected to the NSM network recently, or need to be tended to immediately • Access Location Details and Controls – view and manage all jukeboxes including money collections. • Receive Jukebox Notifications – get alerts for power downs, overheating & door opens Over the next few years we will continue to develop this powerful tool and add many new exciting features including Back Ground Music Control. www.nsmmusic.com Tel: +44 0113 2713 708 Email: info@nsmmusic.com
UK Now Third Largest Rum Market in the World 20
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category forwards in 2022. In the On-Trade in 2021, Spiced/Flavoured Rum achieved a 6.3% share of spirits, an increase of 1.2% compared to 2019, with taste the number one factor driving consumer interest in the sub-category. Meanwhile in the Off-Trade, Spiced Rum has grown 9% compared to 2021, as younger shoppers continue to discover and explore the category.
A landmark report by Campari Group UK reveals how rum increasingly represents a key growth area within spirits in 2022 and beyond for both the On and Off-Trade, with the category playing into central consumer and shopper trends influencing the market. Globally, the rum category has experienced sustained value growth, similar to spirits since 2000, with the category really taking off in the UK since 2019 and showing no signs of slowing down. Out of the top 10 rum markets globally, the IWSR forecasts the UK as having the highest CAGR growth rate to 2021 with 4.8% growth, taking the total value of the category to £1.17bn – placing the UK as the third largest rum market in the world.
THE PULL OF PREMIUM The trend for premiumisation is hugely prevalent within rum and is an important driver of the growth the category has experienced since 2021. Premium rum recorded an 18% increase in value sales in the Off-Trade in 2021, compared to a declining Standard rum category (-1.7%) . The Campari Group UK rum report anticipates that growth will continue to come through the top end of the category in 2022 as consumers continue to show a greater appreciation for the quality of rum on offer, and the ‘drinking less but better’ trend plays an enhanced role in the category. Similarly, in the On-Trade, consumer preference for quality has led to positive momentum for premium rum brands – with premium rum growing its share of the category by 6.1% on 2019. Over two-thirds of UK consumers noted they would spend more for a quality drink – with a third of these consumers drinking rum as a regular drink – further highlighting the opportunity for the trade to boost the frequency of these premium occasions by stocking a range of high-quality rums. Linked to the draw of Premium is the role of aged liquids, as consumers closely associate aged liquid with being a quality spirit. According to Campari Group UK’s report, 70% of consumers agree that if a rum has an age statement, they are more likely to view it as high-quality liquid. Aged rums can therefore act as a smart recruitment tool, encouraging consumers of malt whisky and other aged dark spirits to explore the category, building on their existing appreciation for the complex flavours that aged spirits offer. The popularity of aged rum is expected to grow in the next few years, and there is an opportunity to further educate consumers around the different rums on offer, really building upon the authenticity and heritage of brands.
THE ROLE OF SPICED Campari Group UK’s rum report also highlights the important role that Spiced Rum is playing within the category, accelerating interest, and recruiting a new generation of consumers into the category. Spiced has been the key growth driver of total rum in the UK over the last two years and is expected to continue to drive the
The report also highlighted the central role flavour more broadly is playing in attracting new consumers to the category, with Flavoured Rum’s share of total rum value in the UK Off-Trade growing a significant 4.3% from 2019 to 2021. As awareness of the diversity and richness of rum increases, the report highlights the importance that Style plays for consumers, with this currently being the #1 way in which UK consumers navigate the rum category. This focus on style is driven by a lack of broader knowledge about the rum category, with 94% of consumers open to improving this – demonstrating a demand and need for education. This highlights a key job to be done for both suppliers and operators, as consumers are hungry to better understand rum styles, country of origin differentials and flavour profiles.
RUM AND COCKTAILS The research also found rum to sit at the heart of the ever-popular cocktail trend, with the category’s versatility of serve allowing it take full advantage of the growing cocktail movement being seen across the UK. Rum features in five of the top 20 cocktails across the On-Trade and three of the top ten cocktails made at home. As UK consumers continue to become cocktail curious, this curiosity can act as a great way of introducing consumers to the category or expanding their rum style repertoire, through versatile favourites such as Wray and Nephew. The report also highlights how three of the most popular rum serves (the Mojito, Daiquiri and Rum Punch) can be tailored depending on the venue they’re being served in or by the skill of the consumer or bartender making the drink. “Our Rum Report shows just how much of an opportunity we see rum being for the UK market in 2022 and the years ahead. The category is elevating itself far beyond what has previously been perceived as a rumand-coke-dominated category, to one with endless opportunities within high-end cocktails and beyond,” comments Brad Madigan, Managing Director, Campari Group UK. “Rising consumer interest and discovery of rum aided through the rise of premium rums such as Appleton Estate, as well as the category’s growing role within the cocktail trend led by brands such as Wray & Nephew, means it’s a really exciting time to hero the rum category in the UK. We have a tremendous opportunity to continue to premiumise rum in this market and educate consumers on the vast potential of this fantastic category.”
Greene King Pub Partners Introduces Energy Saving Initiatives for Licensees gy usage and costs.
Greene King Pub Partners has today launched ‘Partners Powering Change’, a new initiative that will enable Greene King’s Pub Partners to get involved in important causes under three strands: Communities, Environment and People.
Greene King Pub Partners has plans for more initiatives under the Partners Powering Change banner, which it will be announcing in the near future.
The Communities strand will focus on charity work with the likes of Only a Pavement Away and the Licensed Trade Charity.
Wayne Shurvinton, Managing Director for Greene King Pub Partners, said:
The People strand will focus on promoting diversity and inclusion in Greene King Pub Partners’ pubs as well as developing apprenticeship opportunities.
“We’re really proud to launch Partners Powering Change. It’s the beginning of an important and very exciting journey for us. It’s us, working together with our Partners, to do the right thing.
The Environment strand will focus on reducing the energy used by Greene King’s Partners and improving waste management.
“The Greene King business has always been involved in brilliant initiatives and Partners Powering Change will enable our Partners to drive their own great initiatives too.
To kickstart Partners Powering Change, Greene King Pub Partners is offering its licensees energy and cost saving initiatives. These include access to waste management solutions via supplier SWR newstar – which will help reduce waste to landfill – as well as access to a cellar management system that optimises energy use in cellars and the installation of LED lighting further reducing ener-
“To kickstart Partners Powering Change, we are making a number of energy saving initiatives available to our Partners that also have the added bonus of reducing costs. These include access to a waste management supplier, cellar energy management systems and the installation of LED lighting.”
Food Waste Dryer Slashes Waste Disposal Costs The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners up to 80% in food waste disposal costs. With macerators and disposal units banned in Scotland, Wales and Northern Ireland, it’s only a matter of time before they’re illegal in England too. And putting smelly food waste in wheelie bins is a health hazard attracting vermin and pests, particularly in warm weather. The Eco-Smart Food Waste Dryer is already in hotels, hospitals and restaurants solving these problems. Each unit extracts the water from food waste overnight, leaving a dry powder, only 20% of it’s former weight and volume. The result is an 80% saving in disposal costs, no smelly wheelie bins and no
blocked drains. There are seven models from 20kg to 350kg daily capacity so even small premises can benefit from the technology as the smallest unit is about the size of a small fridge. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “This really is the future of food waste disposal. The dry powder is collected for recycling so no food waste goes to landfill. Not to mention the substantial savings from disposal” said David Boyd from Eco-Smart. For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888
The Changing Dynamics of Hospitality and the Future Hospitality Summit 22
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By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) CHANGING DYNAMICS OF UK HOSPITALITY The United Kingdom has one of the most diversified and dynamic hospitality industries in the world, and it was one of the reasons that the pandemic impacted it the most. It was one of the phases that risked undermining the resilience of the sector, and while the government came in support of the beleaguered industry, severe damage was done. There have been efforts from the government and within the industry to increase the resilience of the sector and adopt innovative practices that empower growth and bolster productivity. In the last couple of decades, with the aggressive development of technology, the changes in the hospitality sector have become increasingly dynamic. The government, apart from its Tourism Recovery Plan and High Streets Strategy, has been making efforts to strengthen the link between the domestic hospitality industry and international tourism so that developing the sector’s presence on the global stage can be strengthened. Recently, UK Hospitality, along with the Confederation of British Industry (CBI) and Social Enterprise UK has urged the government through an open letter to make the extra bank holiday that has been announced to celebrate the Queen’s Jubilee, to be made permanent from 2023 onwards, so that small business owners can boost their team.
FHS LOOKS TO THE FUTURE The Future Hospitality Summit (FHS) is returning to Saudi Arabia under the theme ‘Reimagined Horizons’. The summit, which will be held at the Riyadh Airport Marriott Hotel on 24-25 May 2022, will be in a new format. FHS Saudi Arabia, which takes place in May in Riyadh, and FHS Middle East, which takes place in September in Dubai, are being organised together and will kick off with a Moroccan-themed opening reception. The summit has been organised by The Bench and MEED, which has made an all-out effort to bring three investment communities, Saudi Hospitality Investment Conference (SHIC), Global Restaurant Investment Forum (GRIF), and AVIADEV, under one roof. SEMARK, a Saudi-based organiser has designed the programme. Its focus is on the most talked-about aspect at present of human capital along with the future of hotel development, restaurant investment, etc. The FHS summit in Saudi Arabia will showcase a series of getaways covering a plethora of topics that would also include the future of hotel asset management. The summit, amid the present staffing issues in the global hospitality market, will have a session on how leaders are tackling the concern of innovation and human capital in a fast-changing environment.
WHAT WILL BE ON OFFER AT FHS? It is expected that more than 100 hospitality leaders will participate in the summit. In two days, they will have more than 40 opportunities to mull over, learn, and channelise in the region. The GRIF group, which will take the lead at the summit, will come up with a string of sessions devoted to the Kingdom’s Food and Beverages (F&B) investment scenario. The spotlight is likely to be on dining trends, concepts, and new brands. It will also include easing restaurant technology along with food security. As per The Bench, various FHS dialogues are going to emphasise the economic outlook, destination development pipeline, and the investment climate.
UK, Poland and Ireland Lead Europe Hotel Occupancy Recovery
These and other topics will be under discussion at the Future Hospitality Summit later this month.
The U.K., Poland and Ireland are the three European countries to achieve occupancy indexes that are 80% or better of pre-pandemic levels, according to the latest preliminary data from STR that will be presented at the International Hospitality Investment Forum (IHIF). As of 11 April, the U.K. showed a running 28-day occupancy that was 87% of the comparable 2019 level, and the country’s index has consistently been above 80 since 23 February. Poland (84.5) and Ireland (81.3) realized the next-highest occupancy indexes, but despite having the second-highest occupancy index, Poland’s levels have fallen over recent weeks after hitting an index peak of 94 on 29 March. As noted in an earlier analysis from STR, Poland experienced a lift in occupancy
as a result of hosting refugees during the early days of the RussiaUkraine war. “Europe’s occupancy recovery has accelerated in recent months to 70% of pre-pandemic comparables,” said Robin Rossmann, STR’s managing director. “In general, leisure-dependent markets have been furthest ahead in the timeline, but there are encouraging signs recently of life returning to gateway cities that are more reliant on corporate demand. Our occupancy-on-the-books data shows that many of the major markets should recover to 90-100% of 2019 levels by midMay.”
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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Food Safety
Hygiene Demands by Consumers Serve as Wake-up Call Blake Gladman, Strategy & Insights Director at KAM said: “COVID-19 has catapulted hygiene to the top of consumers’ minds. It’s now an absolutely key consideration when deciding which venues to visit and where to avoid. This heightened awareness means that consumers are more ‘ratings aware’ and also incredibly unforgiving when standards fall; if a venue falls short of a customer’s hygiene expectations just once they risk losing that customer for good. Venues simply will not prosper if they fail to get the fundamentals right and meet the increased expectations of consumers on food hygiene and cleanliness.”
Hospitality operators who fail to maintain high food hygiene standards and cleanliness post-Covid have been warned they risk their businesses as consumers are less likely to give them a second chance. The ‘one-strike and you’re out’ wake-up call follows new research from Food Alert and KAM Media into how people’s attitudes have changed since COVID-19 when deciding where to go out for a drink or meal or order food for delivery. In their survey, nearly two in three consumers agreed that hospitality hygiene standards had become more important since the pandemic and 69% wanted to see hand sanitising stations become a permanent feature. More than half also wanted hospitality venues to continue to have extreme hygiene measures evident, displayed, and transparent. The top five considerations for choosing a venue were ranked as food quality, prices, cleanliness of venue, range of food and the Food Hygiene Rating (FHR). The FHR was third in importance when choosing a restaurant for a food delivery. Food Hygiene Ratings should be visible in venues, said respondents, with 4 being the minimum standard that was considered acceptable, but with newly opened venues the majority expected a rating of 5. Some 49% of consumers had a ‘one strike and you’re out’ policy when it came to bad hygiene standards. Consumers wrongly believed that venues were inspected for food hygiene standards every six weeks on average, yet the reality is that even annual inspections are being delayed.
Food Alert operations director Mike Williams said: “As we emerge from the pandemic it’s clear that consumer hygiene awareness has heightened and shows no sign of waning. Those venues that can prove they operate the highest levels of hygiene and food safety will be the ones to win trust and enjoy strong relationships with their customers and build sustainable businesses going forward. “Our research shows that FHRs are decision makers – or breakers – for consumers and getting the scores on the door can be the difference between business success and failure.”
It was particularly relevant to the 18-34 year-old age group where they were 42% more likely to check Food Hygiene Ratings when visiting a hospitality venue than those in the 34-plus category. They were 84% more likely to check FHRs when ordering for delivery than those over 34 and they expected hospitality venues to be inspected more than twice as frequently as older consumers. With this generation more likely to be ‘rating aware’ across various channels, from customer reviews to rating specific dishes, it gave venues an opportunity to use positive FHR scores to drive footfall. When ordering online, from Deliveroo and Just Eat for example, the FHR was more likely to be used as a sorting factor for venues above range of food and drink, delivery times and images of the food. The independent research commissioned by Food Alert has been published in a white paper, Hygiene Matters – one strike and you’re out download at https://www.foodalert.com/consumer-report-hygiene-matters/
How Label Printers Keep Food Safety Standards High and Compliant Aaron Hopkinson, product and solutions manager for labelling at Brother UK, explains how technology is helping caterers and hospitality businesses to keep food safety standards high, while allowing kitchens to comply with new legislation.
Brother has delivered tailored solutions for the food service and hospitality sectors for many years. Our label printers make it easy to create labels for compliant allergen content, ingredients, barcodes, branding, pricing and expiry dates quickly and accurately, using thermal print technology without the need for inks or toners.
In October of 2021, the UK government changed the law surrounding how food allergens need to be labelled in certain instances for customers, meaning many caterers have had to adapt the way they do business.
More kitchens are adopting labelling technology like our TD range following the introduction of Natasha’s Law. But it’s true that they have a broader role to play in food safety.
Natasha’s Law requires that pre-packaged for direct sale (PPDS) food be clearly labelled with information on all potential allergens present and made to stand out so a customer can tell at a glance what they’re about to eat. Businesses that fail to comply risk a £5,000 fine, alongside the reputational damage that a serious allergen incident could create.
Portable label printers like the ones offered in Brother’s TD line of printers offer hyper-fast connectivity through a wireless platform without any extra clutter around the machine - perfect for food prep environments.
In research we conducted in 2020, around 90% of businesses were still handwriting 'day-dot' labels as part of their stock rotation. This involves manually recording open dates and discard dates on colour-coded labels, with each colour denoting a day of the week to signal when it must be used by. It’s a process prone to human error, where an efficient labelling solution can reduce the likeliness of mistakes involved with monitoring food and keeping consumers safe. We’ve partnered with Nutritics, providing third party software to enhance user interfaces, making use of Nutritics database of more than 750,000 ingredients to manage recipe and menu information – helping staff to easily manage stock rotation and day-dot labelling. Learn more about how labelling technology can be used to boost food safety standards here: https://www.brother.co.uk/business-solutions/mobile-print-and-label/food-labelling
Making every kWh count Our customers are faced with rising operational costs, particularly those in highly energy intensive industries that carry industrial refrigeration requirements.
will experience fluctuations in refrigeration use in line with their food and drink delivery schedules.
A typical commercial refrigerator uses around 70kWh a day, which for catering companies amounts to approximately 40% of the electricity typically consumed across all key appliances. It is easy to see just how much financial pressure is facing these businesses when the price of what is already their biggest overhead is growing exponentially.
There are some simple steps firms can take to boost energy efficiency performance in and around these flux periods. Let’s start by looking at times when demand for refrigeration is low. Here, a common example in recent times would be catering operations in buildings where occupation is lower than usual in light of increased home working.
These firms, like many others, are facing a huge problem. They are confronted with a dilemma of pursuing efficiencies to remain competitive and secure customers or passing on higher costs to clients which could result in losses in business.
Here, catering staff should re-evaluate their stock and delivery patterns to avoid unnecessarily full fridges, a move which will also cut down on waste and prevent food from spoiling. In some cases, refrigeration units may be able to be switched off entirely.
While efficiencies in many cases unfortunately translate into job losses and redundancies, it also means becoming savvier when it comes to energy consumption. Many are already headed down that path for sustainability purposes, but now energy efficiency has become an imperative simply in order to survive.
At the other end of the scale, there are times when demand for refrigeration spikes. These can include workers returning to offices, hospitals experiencing influxes of patients during winter months, and schools when pupils return from holiday periods – situations where overfilling fridges becomes a realistic possibility.
MANAGING PERIODS OF HIGH AND LOW DEMAND
Overfilled fridges consume more energy. To counter against this strain, caterers should utilise technological devices to measure and record temperature readings on a regular basis – we recommend at least every few hours.
A key area where efficiencies can be made is how firms deal with fluctuations in demand for refrigeration space. Caterers often operate through periods of high and low refrigeration usage. For instance, schools and universities will store far less food during holiday periods, while event caterers will also encounter busy and quieter periods throughout the year depending on their bookings – think festive season spikes versus quiet months such as January. Other companies, meanwhile,
This, in line with keeping an inventory of what produce needs what amount of refrigeration, should help to limit cases where critical limits are reached. What’s more, by monitoring air and core temperature, caterers will also be able to utilise early alert systems which will prompt them to take action before problems arise. Visit www.thermometer.co.uk for further details.
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this is evident in the success we’ve seen with cocktails since the sector reopened. There is a greater emphasis on sustainability and local/UK produce in the post Covid market, so the local nature of cider and sustainable credentials of home-grown ingredients should be communicated to consumers.”
PRE-PANDEMIC SNAPSHOT-OF THE TOP 10 CIDER CONSUMING COUNTRIES: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong." ELINOR WYLIE
CIDER SALES SET TO SOAR AS SUMMER APPROACHES It will come as no surprise that the appeal of cider is broader than ever and is probably the drink sector’s fastest moving category. Keeping up with trends in cider can sometimes prove to be a challenge even for the most experienced of operators, particularly since these past two years have been rather tumultuous to say the least to the hospitality and on-trade.
which as any operator will testify, played a pivotal role in helping hospitality businesses survive during the past 2 years. John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK says “Fuelled by the importance of outdoor space – 53% of people said they would be more likely to visit a pub with a beer garden, increasing to 67% among 25 to 34-year-olds – cider should absolutely have its day in the sun. Enjoying a crisp pint of apple cider or an over-ice flavoured cider in a pub garden will be a huge pull for customers returning to the on-trade.”
Cider has played a major role so far this year in driving sales in pubs bars and restaurants, not only with mainstream ciders, but also with the rise of fruit ciders and the increasing popularity of premium and craft ciders. Overall, cider is worth £2.32 billion (an increase of 11%) and in Cider an total UK purchased almost 667 d is now w Perr y million litres of cider in 2021. In o 2.32 billi rth the on trade 1.153 billion was on to the spent on cider.
on trade
Playing an enormous part in driving sales in the on-trade, the choice of cider available now is astonishingly varied. From mainstream apple ciders to the fruit ranges and the increasingly popular premium and craft ciders. According to the Westons Cider Report consumers continue to elevate their draft cider choice but share is moving from mainstream to premium brands. Prior to the pandemic mainstream category enjoyed 53.6% share of the total draft apple category however by January this year this had dropped to 52.2%. What is interesting is that crafted ciders are emerging as a strong category in the on trade with a vibrant mix of keg, back in the box, packaged, apple and fruit format. All, the report says, underpinned with authenticity, provenance, quality ingredients and craftsmanship.
OUTDOOR SPACES Strong sales in cider are traditionally driven by good weather and sports events, with warmer weather and the prospect of another booming “staycation” season, we may see “standing room only” in beer gardens,
• • • • • • • •
A sociable get-together Special celebration Family occasion Drink after work Out on the pull/chatting up Having a laugh Bonding with others Spending some me time
FIRST FOR THE CIDER INDUSTRY A first for the cider industry, the unique Thatchers Fusion Font embraces world leading innovation and pioneering technology to bring the choice of three infused premium fruit flavoured ciders to the bar in one single font. Dispensed to offer customers the perfect pint of Thatchers Cider, the 3 in 1 Fusion Font brings craft and innovation together for great tasting, premium infused cider.
So, with spring here and summer approaching, now is a good time for operators to focus on their cider offer.
Furthermore, a GGA strategy study revealed that one sixth of on trade guests consume cider, generating an average annual revenue of up to £16,000 per pub which is more than red, white and rosé wines combined.
LOOKING BACK TO PRE-PANDEMIC STUDIES THE NUMBER ONE CIDER DRINKING OCCASIONS AND MOTIVATIONS INCLUDED:
With tap space becoming increasingly competitive, Thatchers Cider has unveiled its new 3 in 1 Fusion Font, now available to on-trade operators.
The good news is that on-premises drinks sales are, according to CGA’s latest Drinks Recovery Tracker currently hovering just below pre-pandemic levels, consumer confidence has risen to its highest level since pre-Covid, and surprisingly older age groups it would appear of gaining the most in confidence.
According to Weston Cider’s 2022 cider report 70% of average consumers in Britain currently feel very or quite confident about visiting pubs bars and restaurants, and the 55+ age group the number was 63%, in the 35-54 age group percent and in the 18-2 for group it was 74%.
United KingdomSouth AfricaUSA Australia Spain Canada Argentina France Ireland Germany
A Lumina intelligence pub market report in 2021 also highlighted the importance of outdoor spaces, identifying outdoor space as a major driver for the sector.
Thatchers Cloudy Lemon is one of the three ciders to feature on the Fusion Font, making its appearance in the on-trade for the first time. It is accompanied by Thatchers Dark Berry, and a new flavour, Thatchers Blood Orange. Prior to lockdown, the Thatchers Fusion Font was trialled in selected managed houses across the South West with Cloudy Lemon and Dark Berry flavours. Rob Sandall, Thatchers On-Trade Director says, “This is an amazing innovation that brings together the biggest flavour trends in food and drink to the bar in one font – including Thatchers Cloudy Lemon which has taken the off-trade by storm since its launch in spring 2020. There it has grown to become the No 4 fruit cider brand in a short space of time, and now we’re delighted to be bringing it to the on-trade for the first time on draught. “The Fusion Font also includes a brand new flavour, Thatchers Blood Orange, which is being launched into the take home trade this spring.” Rob offers this insight to operators: “With half of all fruit cider in the on-trade sold on draught, this pioneering technology with Fusion Font opens up brand new theatre to the bar, allowing operators to tap into fresh opportunities and offer drinkers exciting experiences, such as cider cocktails. “Customers will love the sensory experience of the Fusion Font, as the aroma of the freshly mixed infusion hits the glass. “Meeting consumer expectations at the bar in an engaging way is so important. Three flavours in one font, from one keg and through one cooled line, brings with it a significant reduction in the need for glass bottles, resulting in less packaging waste, meaning when your customers choose a cider from Thatchers Fusion Font, they are making a sustainable choice.” Currently 126 million litres of cider are served in the on-trade each year. 93 million litres are served as draught, and 39% is fruit cider. The Thatchers Fusion Font gives operators the chance to tap into this Draft important market, serving three represe cider nt new fruit flavoured ciders with of all c s 74% id the confidence they all come sold in er th with the quality of the Thatchers on trad e e name. “We believe this ground-breaking development will transform how cider is enjoyed, revolutionising the category,” concludes Rob.
Rob Sandall on trade director of Thatchers adds: ”It’s no secret that outdoor space played a huge role for pubs post lockdown and, despite the easing of restrictions it’s clear this trend is here to say. Cider has a reputation for being a drink for warmer weather, but it also has strong links to sport and social events all year round. Presenting a great opportunity not only to drive footfall but also increase spend as customers treat themselves more to premium choices”
FOOD PAIRING
SUSTAINABILITY AND HOME GROWN INGREDIENTS Chris Stirling, client director at CGA says, “It’s been clear the last 2 years have left some indelible marks on the trade. One strong trend that has been sped up is the use of technology and digitalisation in venues. 46% of consumers in CGA's July 2021 Pulse stated that they would prefer to use technology to book, order and pay. A second important trend is localisation, as 70% of consumers are planning to work from home more, combined with 80% of consumers initially planning to visit venues within 20 minutes of travelling. This will give urban and neighbourhood pubs opportunities to capitalise on those after work social occasions. “For cider, like a lot of categories, re-engaging with their customers will be crucial. We know the importance of the on trade in driving trial and creating brand loyalty, so looking to provide consumers with a premium experience with your brand will be important, as
One font, one line, three ciders.
With one font dispensing three ciders, from one keg and through one line, the 3 in 1 Fusion Font uses less cellar and bar space than three separate lines, meaning lower maintenance, less space and more choice. “This is world leading innovation – a first for Thatchers and a first for the industry. We’re introducing a unique dispense system that will add to consumer experience at the bar,” says Martin Thatcher, fourth generation at the independent Somerset cider maker. At the point of pour, the Thatchers Fusion Font infuses a micro measure of the selected fruit flavour into a pint of Thatchers premium apple cider, creating one of three freshly mixed ciders. As the cider is being dispensed through the Fusion Font it delivers a unique sensory experience of flavour and aroma. Drinkers get the same expertly crafted apple cider, with a freshly-mixed infusion hitting the glass as one.
Almost 40% of cider sales in the on trade with food, and while the majority of cider sales are wet led occasions there is a massive opportunity for food pairing and having cider with meals. Jennie Dorsey, the Cider Association‘s pairing philosophy spokesperson, says that the only truly important part of pairing is to remember that if you like it, it works! “With that being said, there cannot really be rules on what will automatically pair well. Both food and beverages will have many nuances that can ultimately make an undesirable pairing,” she says. “But don’t be scared, there are guidelines that will help point you in the right direction, and then there is the fun part of trying them out!” There are no rules when it comes to choosing which cider to go with a meal, but it can be useful to use these 3 guiding principles: 1. CUT: Use a cider that cleanses the palate, or helps to cut through richness 2. CONTRAST: Use a cider that provides an entirely different sensation to that offered by the food to create a balanced spectrum of flavours 3. COMPLEMENT: Use a cider that accentuates similar flavours in the food to bring them to the fore
(CONTINUED ON PAGE 28...)
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SHEPPY'S EMBRACE SUSTAINABILITY
4%. Made with traditional Somerset Redstreak apples, the cider is crisp and light with a notably refreshing fruity flavour that Sheppy’s is famed for. Lower ABV innovations are more important than ever to maintain volume growth and keep drinkers interested in cider, which is why Sheppy’s wanted its Redstreak to sit at 4% ABV. The lower ABV makes it perfect for long lazy days in the sun and for enjoying at festivals and summer social occasions.
INCREASING SALES Sheppy’s is passionate about being environmentally friendly and ensures that the entire production process from orchard to bottle has sustainability front of mind. Alongside the sustainable initiatives on the Sheppy’s farm, which sees tree cuttings turned into flooring for the children’s playground, and pumice used for cattle feed, the cidermaker’s bag in a box format is of particular note. Made of 75% corrugated cardboard, the bag in a box packaging is fully recyclable and biodegradable and requires little water and energy to create. Set be a hero product as the UK heads towards the summer months, the often overlooked bag in a box format will likely be a popular choice at social gatherings this year thanks to its ability to serve large gatherings who may be congregating post-pandemic. As well as being a sustainable packaging option, bag in the box cider has the added benefit of being cost effective and keeping the cider fresher for longer. Sheppy’s offers both cider with fruit and more traditional ciders as part of its bag in box range, appealing to all drinkers across the sector.
SUMMER CIDER SALES SET TO SOAR Coinciding with the start of summer and the inevitable increase of fruit cider sales, Sheppy’s awardwinning Redstreak cider is a good option for those who enjoy something slightly sweeter but don’t want to go down the fruit cider route. Redstreak is a medium-sweet single variety cider with a modest ABV of
As one of the strongest performing categories the market is there, so now is the time to take a look on what you stock and how you promote it. • A well-stocked bar has at least four to five different ales on, maybe three varieties of gin and rum and a well-stocked and varied bottle fridge, so make sure your offering a good selection of ciders, Apple and fruit, carbonated, still, sweet, dry, or a combination of the two in between. • Cider also has a benefit compared to ales in that almost all companies will have bag in box versions of their range which means they can be placed behind or under the bar without having to commit to a dedicated line or having to replace one of your existing best sellers. • Advertise and promote your ciders, obtain point of sale literature from your cider supplier, beer(cider) mats, bar runners and posters, A boards, portable bars which pay for themselves after a short period of time. • To satisfy the growing demand for health-conscious consumers and those limiting their alcohol consumption consider stocking low and alcohol free ciders which are now increasingly available.
www.thatcherscider.co.uk www.sheppyscider.com
Heating 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).
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AHT Cooling Systems (UK) Ltd
Drastically reducing energy usage and providing up to 95% of all heating.
Email - info@aht.at
Phone - +44 1280 826 600
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The Source Roadshow Preview
Bringing the Best of the South West to Bristol’s Food & Drink Buyers This June
On Thursday 16th of June, the Source Roadshow will be bringing 150 exhibitors to Bristol's Ashton Gate Stadium, for one day only. Hale Events has been organising food and drink trade shows in the South West for 15 years. Their Source food and drink trade show, which takes place each February in Exeter, has been running successfully for over 15 years, and this is the first time they are bringing it to Bristol. “Bristol has a thriving independent food sector, with a focus on local, organic and ethical produce, so it’s perfect for us to connect more regional producers to. We want to help Bristol buyers try, taste and test even more of the best produce that the South West has to offer.” Mike Anderson, Managing Director. Hale Events. “Trade shows offer a unique marketing medium in today’s digital world. Their face-to-face nature enables long-term trusting relationships to be built. They are engaging and in a market like food and drink, events like this are a great way to compare the competition.” If you are buying food and drink, to reflect the everchanging needs of your customers, there is nothing quite like a face-to-face event for you to test, touch and taste and add value to your offering. Keep up with the latest developments and spot fresh opportunities. Discover remarkable local products with fascinating provenance stories to tell and spend valuable time with passionate producers and knowledgeable suppliers face-
South West Labels
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products. The labelling gun market can be complicated. Many products are known by
to-face. Compare different flavours and textures, build relationships with new partners, catch up with colleagues, clients, and friends, as well as get a feel for the latest trends. John Sheaves, Taste of the West’s Chief Executive said: “Taste of the West is absolutely delighted to support the new Source Roadshow in Bristol, being one of the key cities and therefore markets for high quality food and drink, in the Southwest. This is a truly exciting venture that takes quality, high integrity products right into the heart of Bristol, where producers will be able to share their knowledge and expertise with buyers from the city. For us having the Source trade show skills and expertise behind the venture provides us with great confidence”. Alongside the exhibitors, the organisers are creating a Feature Space to allow visitors to relax and kick back in between checking out the latest food, drink, and business services on offer from the exhibitors. Bristol Robotics Laboratory will be showcasing one of their robots in the Feature Space too. The Source Roadshow takes place on Thursday 16th June, from 10.00am to 6.00pm at Ashton Gate Stadium, Bristol. Visiting this show is free for trade buyers, who can register now, at bristol.thesourcetradeshow.co.uk. Information about exhibiting at this show is available from James Curtis, or Paul Thomas on 01934 733433 or by emailing stands@hale-events.com. different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand B18 to view our products.
Bar Snacks
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for “Everyone I know is lookinagck” solace, hoMpeAIRaAnKdAaLMtaAstNy sn
- “Tapping into Consumer Cravings”
When it comes to satisfying customers in pubs and bars, competition is fierce and continues to grow! Post pandemic the message to operators is: “Tempt them back and persuade them to stay!” It is therefore crucial for operators to always be on the lookout for ways to update their products and services accordingly and meet customers’ growing and changing demands. Snacks provide a lucrative opportunity to increase sales and profit. According to research from NPD group, out-of-home snacking pre- pandemic increased by 11% with pubs seeing the strongest growth with spend on snacks increasing by 28%. A further pre-pandemic report by Kantar World Panel revealed that the value of sales for crisps, snacks and nuts in UK pubs and bars totalled over £24 million and with increasing 6% year-on-year. So, what defines a snack? Not a difficult one, a snack is “a treat between meals”, something to curb your hunger, or even replace a meal if necessary. However, you see it, for most people snacking is a daily habit. And in many cases, one that is indulged several times a day, driving a huge demand for products to satisfy this insatiable consumer need, and want better place for a snack than a pub or bar!
Critical opportunity
Bagged snacks represent a critical opportunity for pubs and bars to drive their sales, says Matt Collins, Trading Director at KP Snacks “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.! “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.” Pubs and bars can give themselves the best possible opportunity to maximise snacks sales by following a few simple tips, say Matt: 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!
For decades, bar patrons have grown accustomed to snacking on traditional favourites such as salty nuts, crisps or pork scratching’s, as snack when they order drinks at the bar, however, in recent years compassions between some pubs and restaurants has become a “distinction without a difference”, with many operators of traditionally drinks-focused venues turning their hand to food. And so, it begs the question is there still a place for traditional bar snacks?
A Perspectus Global survey a year ago reveal that pork scratchings were still U.K.’s favourite pub snack dry roasted and salted peanuts ready salted and salt and vinegar crisps all in the top 5. The “trendier” snacks trailed considerably, with olives coming in at 13 and was wasabi peas coming in at number 20.
Alcohol of course has a way of arousing our hunger pangs and also arousing flavours on the palate and making those delicate little snacks taste that little bit better whether you are drinking a mainstream or premium beer, a crisp chilled wine or a gin and tonic, snacks and alcohol complement each other exceptionally well. Insight from KP Snacks revealed that the bagged snacks market outperformed other impulse categories including confectionary, soft drinks and biscuits, clearly demonstrating that operators have the opportunity to capitalise on demand and boost profits.
Advertisers Choice!
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 POM-BEAR 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. 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.
You will be pleased to hear the answer is a resounding YES, more than ever!
A Snacking Occasion Consumer Report by Technomic, again pre-pandemic, revealed that nearly half of consumers eat snacks between meals and as meal replacements. Customer dining habits have changed in considerably from the standard 3 meals a day routine. Today’s consumer has an on-the-go lifestyle and seeks out pubs and bars that fit in with that lifestyle. As consumers choose to eat between meals and want smaller portions of food, pubs and bars that provide this will stand out from the competition.
snacks over the last year. We know staff shortages have been an increasing problem in the hospitality sector since the pandemic with kitchens closing or offering limited opening times, which has led to an increase in the demand for easy to eat, bagged snacks across pubs and bars. All good landlords know how to please the customers and will have a good selection of ready snacks for every drink and every occasion. And simple ready to eat snacks work well! Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular”!
Generating Sales-Boosting Dwell Time “Conserving cash and maximising sales have never been more important to the on-trade! Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’, explains Matt Smith, Marketing Director for Tayto Group Ltd
Quick, tasty and convenient bar snacks are an easy temptation, a great way to increase profits, feeling hungry customers encouraging more drink sales, and often a talking point.
“Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference. By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack. All it takes is for staff to ask “Do you want some snacks with your drinks?” “Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.” Matt added.
Limited Service Leads to Increased Demand
Robert Parkin, Founder of Robert’s Dorset, comments: “We’ve seen a real increase in demand for our bagged
ROBERTS OF DORSET offer fully recyclable bags for our Proper Pork Crackling which currently comes in two sizes, across all 11 flavours. We also have four different offerings across our nuts range, Delicious Cashews, Yummy Peanuts, Keto Mixed Nuts, and 50 / 50 combinations, across 13 flavours. These are packaged in handy pouches, which are perfect for a multitude of businesses. Our Proper Pork Crackling is allergen free and keto friendly, and our Nuts are gluten free and vegan. For those looking for a sweeter option, make sure to check out our 16 flavours of Fabulous Fudge which is 100% British. Within the next month or so we’re launching something new which will be a huge gamechanger for so many great reasons, but more news on that later! (See page 3 for details.) Pub consumers look for brands they can trust and it’s important to stock proven sellers! TAYTO has a range of award-winning snacks to suit every pub: – Mr. Porky Original Scratchings – the No 1 brand6 from the most recognised name in scratchings and a Great Taste award-winning scratching – Midland Snacks Traditional Scratchings – the No. 2 brand6 and our best-selling pubcard – is also a Great Taste award-winning hand cooked scratchings using a recipe that has stood the test of time – Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner – REAL Hand Cooked Crisps – premium, award-winning, hospitality exclusive crisps with strong flavours and characterful packaging which really stands out and drives sales – Animal Adventures – vegetarian, gluten-free, no added nasties, animal-shaped fun snacks that kids love! Given that snack sales increase by up to 80% when they are more visible, Tayto provides pubfocused solutions such as eyecatching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps.com/POS
thebar@kpsnacks.com www.realcrisps.com www.robertsdorset.com
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Cleaning and Hygiene
Pioneering Axiene Hygienic Door Handles Glana Ltd has developed the Axiene VH01 Clean Touch system to improve hygiene when multiple people touch the same surface. Axiene provides continuous active disinfection on the touch surface to reduce infection transmission risk. The pioneering level of hygiene protection continually kills more than 99.999% of bacteria, including coronavirus, norovirus, MRSA and E-coli. Unlike shot-per-use dispensers, the innovative design means that Axiene disinfectant lasts longer and so, in addition to improved protection, Axiene also reduces costs.
hand hygiene and infection risk reduction. Broad spectrum protection is provided by the bespoke and certified Axiene fluid, a formulation approved by the WHO for hand sanitation in the fight against coronavirus. Being water-based, Axiene fluid safely provides ongoing active disinfection on the handle surface and a lingering disinfection on the hands. Axiene VH01 is based on a standard pull-handle size, is straightforward to fit, can replace existing pull handles and as Axiene requires only simple maintenance, can easily be looked after by existing staff.
Independent lab results from trials at a university, an office complex, a primary school and several care homes consistently demonstrated that Axiene significantly surpasses international food & healthcare sector legislation for surface cleanliness. Results show that normal manual cleaning of a door handle can lead to bacteria growth of 24,000 times that found on the Axiene handle.
As Axiene fluid lasts longer than existing gel dispensers this offers a more sustainable hygiene solution with reduced waste and reduced fluid use and so Axiene makes good hygiene, economic and environmental sense for businesses looking to protect their staff or customers.
Continual protection and very low surface contamination makes Axiene a world leading product in offering user protection, improved
For further information and contact details please see www.axiene.com or email info@axiene.com
Infection Control - Why Rotowash?
Rotowash, one of the pioneers in the design and production of compact floor cleaning machines, was established in 1981 to distribute high quality industrial floor cleaning equipment, manufactured to BSI and similar International Standards by the Rotowash factory. We have a significant presence in both the private and public sectors with many businesses entrusting their cleaning regimes to Rotowash equipment. In some establishments just the “appearance” of cleanliness can be sufficient, but cleaning is paramount and needs to be consistent and effective to ensure the possibility of infection is eradicated, or at least significantly reduced. The Rotowash system works exceptionally well on textured surfaces, such as safety flooring, tiles and carpets, and carries many endorsements from leading flooring manufacturers. The small footprint allows easy storage and the requirement to have only one machine to efficiently clean both hard flooring and carpeted floors reduces costs to labour, downtime, training, mainte-
nance and of course machine investment. Recognising the importance of infection control, we are also able to provide a full range of colour coded brushes that helps eliminate any fears of cross-contamination, enabling you to safely use the same machine throughout your facilities. All our machines are extremely portable, easy to operate and clean after use and use up to 90% less water and chemical than other. On-site training is available free for the life of the machine, and our own service engineers are available to carry out on-site maintenance across the UK. 020 884 74545 cleanfloors@rotowash.com www.rotowash.com
• • • • •
Infection Control Why Rotowash?
Cleans both carpets and hard floors Lightweight and dries as it cleans Easy to use with free operator training National support with on-site service Colour coded brushes helping to reduce cross contamination • Uses up to 90% less water & chemical • Made in Austria • 3 year warranty 020 884 74545
cleanfloors@rotowash.com ROTOWASH LTD
The Wireless Factory | Fleming Way | Isleworth | Middlesex | TW7 6DB
www.rotowash.com
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What To Consider When Upgrading Washroom Dispensers There’s an old rule of thumb that if a restaurant toilet is clean, then it’s a safe bet that the kitchen will be too. Unfortunately the opposite is also true – if the restaurant operator won’t make the effort to keep floors and fixtures clean, how can diners trust that kitchen surfaces and cookware are hygienic? So which areas should operators focus on in order to provide greater protection and improve user experience?
SOAP DISPENSERS Manual soap dispensers are often subject to heavyhanded usage, with levers repeatedly pumped with excessive force – particularly when product is running low. For subsequent users, attempting to operate a broken or malfunctioning soap dispenser provides a frustrating, negative experience. This is why managers should ensure systems are robust enough to withstand heavy use and not choose to install poor-quality dispensers based on their low price.
PAPER DISPENSERS For washroom users, being confronted by an empty hand towel or toilet paper dispenser may be frustrating, inconvenient or even embarrassing, so it’s essential that these remain well stocked at all times. Double-roll toilet paper dispensers can help achieve this, while a simple viewing window allows product level to be easily monitored.
TOUCHLESS SYSTEMS Moving away from manual dispensers and upgrading to automatic, touch-free systems means users’ hands do not need to contact any part of the unit, providing protection and reassurance while improving infection control. The majority of touchless systems operate on batteries, with the drawback that regular service visits are required to ensure systems do not run out of power and be left out of service. However, mains-powered systems are now entering the market, which removes this common problem and ensures soap or sanitizer is available on demand. Visit www.seko.com for details.
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. 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. The results also show OptiClean is as effective when located in the corner of a room as at the centre. 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. 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. 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 unit is easy and quick to deploy, with smooth-running castors enabling it to be moved rapidly to areas requiring treatment. 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/airtreatment/air-scrubber/39uv/
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Cleaning and Hygiene Introducing A Sustainable Cleaning Regime At Cedar Court Four-star luxury hotel group Cedar Court has sites located across Yorkshire. At the beginning of the pandemic the group’s managing director, Wayne Topley, was looking to find new solutions to protect customers and staff against COVID-19, while also improving the cleaning regime for over 500 bedrooms and reducing environmental impact. Topley approached Spectrum Cleaning Solutions to find out what could be done. Jo Thompson, Spectrum’s MD, introduced Cedar to the sustainable range of Toucan Eco products, which produce an effective disinfectant cleaner from tap water, normal salt and electrochemical activation. She explained: “Toucan Eco removes the need for the majority of your synthetical cleaning chemicals, along with the plastic bottles these solutions are supplied in, replacing them with a powerful, safe and non-toxic solution that’s certified to EN 14476 and EN 16777 for viruses and EN 1276 and EN 13697 for bacteria. “It’s been great to provide the cleaning teams at Cedar Court with such an effective solution as Toucan Eco. During the early stages of the pandemic, when
surface sanitisers were in short supply, Cedar Court’s investment really paid dividends, especially as they didn’t need to rely on a stretched supply chain – they could simply make their own disinfectant cleaner on-site and on demand.” The hotel group installed one of two models, Toucan Eco Active or Toucan Eco Active Plus, at each site depending on individual site requirements. Toucan Eco Active makes 10 litres in 15 minutes, while Toucan Eco Active Plus comes with spray bottle and hose dispensing system and takes 45 minutes to make 20 litres from the spray dispenser and 30 litres from the hose dispenser. Wayne Topley said: “I truly believe Toucan Eco is the future of eco-friendly cleaning. It’s so simple to use, effective and it’s led by science – it really is a new way of working. Over the last 12 months our cleaning chemical costs have reduced by 75% and the initial investment has already been returned. More importantly though, I know my teams are using a safe and effective sustainable product in all areas of the business.” For more information visit www.toucaneco.co.uk
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www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS
Chef's Buyer's Guide 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 fur-
ther 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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Chef's Buyer's Guide
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Lancashire Supplier Brings Edible Print to the Food Service Market 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 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 See the advert on page 39.
Riso Gallo - Sensationally Sustainable! Plant Purity from Glebe Farm Foods
Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork!
Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations. Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation. The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand. Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build
ethical houses.
Rice by-products are even used by Mogu in a range of designer furniture production. The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye. All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains. Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk
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.
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Chef's Buyer's Guide
It's Time To Get Real
LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste Are you squeezed for time? Why not try our quality and organic vanilla Vanilla Bean Paste in a tube. pods, as well as our It has been specially created to provide top-quality extracts of vanilla, vanilla in an easy and versatile form, with no wastage and coffee and chocoless flavour bake-off. Each tube has a two-year shelf life late. These ingrediand contains the equivalent of 20 pods, seeds and all. ents not only Put it in coffee, porridge, smoothies and ice cream, rub support each other in the rainforest, but it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury are also perfect alike, LittlePod products are gluten free, suitable for veg- flavour partners in the kitchen. ans and kosher certified. Visit www.littlepod.co.uk
Denhay Direct
The West Country is renowned for making the finest produce, and Denhay certainly enhance that reputation. They have been crafting bacon for almost 30 years, developing the Denhay method and their own special cure. Conceived at Denhay Farms, founded by the Streatfeilds and the Hoods in the Devon Hills 70 years ago, pig farming and bacon was initially a byproduct of the dairy farm and sold only to local outlets. From these small beginnings, the excellence of their hand dry cured produce has resulted in Denhay bacon being available across the UK in multiple retail outlets such as Waitrose, Sainsbury’s, Ocado and now Amazon Fresh.
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Denhay Direct has recently been created to supply the catering industry’s need for high quality product and already has many clients, Le Manoir aux Quat’Saisons among them.
All Denhay’s bacon is created using the best outdoor bred pork, raised to high welfare standards at RSPCA approved farms. Their expert curers hand rub each loin and belly to carefully apply the cure and then allow them to slowly mature drawing out the bacon’s exquisite taste. Longtime holders of a Royal Warrant and winners of over 100 awards for taste and quality, Denhay bacon has been a consistent winner of Great Taste Awards and recently won Gold for Taste of the West. The Denhay Direct range includes smoked and unsmoked variants of back and streaky bacon including a special thin cut Smoked Streaky, all available in multiples of 1kg packs. The ordering is simply done online or by phone and delivery is quick and reliable. As Chris Lamper, Denhay Direct’s Foodservice and Wholesale Account Manager, says “Today’s consumers are becoming more and more discerning. The hospitality sector in particular needs good quality product with quick and reliable service. When it comes to bacon, we can provide both.” Visit direct.denhay.co.uk or see the advert below for details.
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Good Food Express Ltd Good Food Express Limited is a multi award winning Company based in the heart of Yorkshire producing Sausages, Burgers, Meatballs, High Welfare Chorizo and Salamis, and a range of Meat Free products under our Herbivore brand. With over 40 years combined experience within the meat industry, our handson Directors have built up a reputation for producing top quality and innovative products for the UK and Export markets. Our key brands include The British Premium Sausage Company, The Bath Pig & Herbivore. The British Premium Sausage Company is the Sausage and Burger manufacturing division of GFE, producing multi award winning Sausages, Burgers and Meatballs. With the Bath Pig we believe that we can deliver
British charcuterie that’s tastier, more sophisticated and at similar price to those imported from lower welfare European suppliers. Herbivore dining options include our plant-based burgers, meatless balls, meatless sausage non-meat and hot-dogs are a fantastic alternative to their meat-based cousins. They look like meat, cook like meat and have the texture of meat, but are entirely meat-free. It means you can enjoy a classic burger, hot dog or bangers ‘n’ mash experience while remaining strictly herbivore.
Good Food Express Limited is a multi award winning Company based in the heart of Yorkshire producing Sausages, Burgers, Meatballs, High Welfare Chorizo and Salamis, and a range of Meat Free products under our Herbivore brand.
For further information and to order see the websites at www.britishpremiumsausages.co.uk, www.thebathpig.com and www.herbivore.co
GLOBAL Knives Need Little Introduction 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. 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.
www.britishpremiumsausages.co.uk www.thebathpig.com www.herbivore.co
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Outdoor Leisure
Diageo Provides £2.4m To Transform Pubs and Bars Outdoor Sports Gardens Diageo, maker of GUINNESS, is offering the opportunity for pubs, restaurants and bars to transform their outdoor sports areas through the latest phase of the Raising the Bar £30m initiative. The programme launched in 2020 and has supported over 30,000 outlets over the last two years. Diageo is providing £2.4m to help provide safe and comfortable outdoors spaces to outlets who have struggled to host guests outdoors over the past 18 months. Outlets can apply for the scheme on Diageo One now. With sporting focused venues in GB recovering behind the rest of the market, the latest support from Raising the Bar will offer successful outlets a variety of options to maximise their outdoor spaces, including stretch tents/awning, timber cladded walls, standalone bars, outdoor seating, external lighting and more. Catharina von Franck, Commercial Director, On Trade, comments: “Prepandemic, 54% of consumers in GB watched live sports in the on trade and we anticipate a growing demand for these in-venue sporting moments once more. The Raising the Bar team continue to look at ways to support the on trade and we look forward to seeing how we can help transform those outdoor sporting spaces not only to help businesses, but also to create amazing experiences for consumers.”
To apply for support, licensees simply need to fill out a questionnaire on www.diageo-one.com by the 30th April 2022. Successful outlets will be selected by a non-commercial board from Diageo and will hear from the Raising the Bar team in May, with installations taking place across May and June. The criteria for outlets to apply is split into four stages; outlet details for validation, understanding size and scale of the venue, assessing the need of venue for support and assessing outlet viability for install. Outlets will also have the opportunity to elaborate within the questionnaire how the pandemic has affected their ability to showcase live sports in their venue. Since launching in 2020, Raising the Bar has invested £30m in targeted support and has worked with 30,000 outlets in GB to provide 1million litres of hand sanitiser, 15,000 PPE kits, 600 mobile bars, 150,000 parasols and over 30,000 hand sanitiser dispenser stations. To help bars, pubs and restaurants operate safely and securely, Diageo also offers free access to digital training and practical support through Diageo One. For further information on receiving support, operators can head to www.diageo-one.com or reach out to their Diageo representative
Cinders ‘Classic’ Barbecue Continues To Exceed Customers’ Expectations The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years. The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up
barbecue if great weather arrives. Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards. The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away. Discover more at www.cindersbarbecues.co.uk or call 01524 262900.
SPECIAL OFFER Buy 11 get 1 FREE!
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Make Sure You're Ready for National BBQ Week foods made from premium ingredients is here to stay, and the lure of global cuisines has been steadily building – especially as travel has been off the cards for some time. We have become a nation of foodies with a keen curiosity for new flavours, and our younger, digitally driven, generation have embraced better food offerings, showing interest for regional specialities that not only taste good, but are also produced with care and preferably instagrammable too!”
National BBQ Week is set to take place over 4th – 10th July this year, figures from the event website show that ‘the overall BBQ and alfresco eating and entertaining market in 2020 was worth just over £1.7 billion’ and ‘24% of us Brits now have BBQ’s during the Spring, with a record 11 million BBQ’s being held over the 2020 Easter holidays during Covid lockdown and a further 5% claiming to BBQ all year-round.’
Working closely with customers to ensure their needs are met exactly and providing reliable and prompt delivery, The Sausage Man prides itself on supplying the very best produce; a choice selection of premium meats and sausages are imported weekly from award-winning butchers across Germany to ensure optimum quality.
Sausages are a well-loved BBQ choice, and a barbecue wouldn’t be complete without the tantalising aroma of sizzling sausages over the coals! The Sausage Man offers perfect outdoor entertaining food options and is famed for its varied range of gourmet German sausages and comprehensive selection of complementary goods from bakery, sauces, sides and accessories to complete the barbecue offer. Charles Coleman, Sales Director at The Sausage Man says, “Industry research has revealed sausages have soared in sales and are a favourite choice.” Research from Mintel* shows ‘sales of processed meat products, including processed poultry and red meat main meal components have skyrocketed by 18% during 2020 and are estimated to be worth £3.7 billion. Breakfast and barbecue favourites, bacon (+18%), sausages (+20%) and burgers (+26%), all benefited from the rise in scratch cooking and a shift towards eating at home’. Charles adds, “Consumer desire for artisan quality
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
Choose from favourites such as Bratwurst, Frankfurter or Halal Turkey, alongside a Gourmet collection featuring Wagyu Beef, Iberico Pork and Black Angus for the true sausage connoisseur. For the ultimate in convenience all sausages and meats are pre-cooked, delivered frozen, and are quick to serve. Apart from the vegan sausage options, all other sausages are gluten-free. *Mintel ‘Temporary Slowdown In Meat Reduction Trend As Processed Meat Sales Boom’ Jan 2021
To find out more about our products visit https://wholesale.sausageman.co.uk
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.
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. 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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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. 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-
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! For further information Tel: 0845 2601655, E-mail: sales@hags.co.uk or visit www.hags.co.uk
Add A Taste of Sunshine to Your Barbecues level of heat, suitable for most palates, so the complex flavours don’t get lost or hidden by the chilli. Tasty, handcrafted and made in small batches in the UK using fresh ingredients only our highly versatile sauce is great for using as an ingredient for marinading etc. but also straight out the bottle as a dipping or pouring sauce. It’s a perfect accompaniment for any barbecued or grilled food. "Sun on a Beach” sauce from Spirit of Aloha 65 is just the thing to add that tropical, spicy, summer flavour to any meal. Inspired by and using many of the same all-natural ingredients as Spirit of Aloha 65’s tropical spirit, our sauce is made from roasted pineapples, ginger, and a handful of other tropical spices including scotch bonnet chilli to give it a comfortable
Vegan, gluten-free and all-natural, Aloha 65 “Sun on a Beach” must be tried. Try something out of the blue. For more information or a sample bottle please contact aloha@aloha65.com
Awning for Large Areas THE “PERGOLA STRETCH” OFFERS ALL-ROUND WEATHER PROTECTION cover in similar fashion to a roof festoon. LED light provides beautiful lighting in the evening and radiant heaters guarantee a cozy atmosphere. The light and heat options can be controlled individually in multiunit systems. In order to be able to sit dry under the awning, waterproof and highly flame-retardant fabrics are used. It is also possible to combine the awning with vertical or side awnings for privacy and wind protection. 200 words
photo: markilux.
For further information, please visit: www.markilux-project.com
Manufacturer markilux has brought another “pergola awning” onto the market. A “stretch” version. The toothed belt-driven operating system makes it possible to offer even larger sizes. The use of waterproof fabrics protects reliably against rain as well. The “pergola stretch” from markilux offers suitable protection against both sun and rain. The hospitality sector in particular benefits from this as the system creates an area in the open air where guests can sit at almost any time of the day or year. The awning also impresses with its dimensions: Up to 175 square meters can be covered by this astonishing awning model. Transverse profiles, which move up and down the lateral guide tracks, extend and retract the awning
photo: markilux.
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Outdoor Leisure 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, allweather 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.
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.
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 -
Café Culture - Pavement Profit 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
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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
Geodesic Domes We have been custom-designing temporary and permanent structures including geodesic domes for more than 30 years but it is apparent that these flexible, portable buildings in particular are really gaining momentum right now, at a time when businesses in all areas are becoming more eco-conscious. These unique spaces we create are flexible and just as suitable for warehousing or agricultural applications as they are for greenhouses, corporate events, festivals, glamping and even residential homes. Aesthetically, they have the wow factor and their shape makes them incredibly lightweight but this masks a considerable strength and durability that can withstand even the most severe weather conditions. Quick to deploy, the range of anchoring options means we can install them almost any-
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where and the fabric covers can be easily changed so are fit for purpose at a trade fair one week and hosting a music festival concert the next. Available in spans ranging from 5m to 37m, our geodesic domes can be fully branded with graphics and/or logos printed onto the fabric cover and come with bespoke options on windows, doors, exposed framework, interconnecting zips, as well as heating and cooling systems. The low surface-to-volume area means that up to 30% less energy is required to heat and cool the interior. Their shape ensures they insulate efficiently, promote better air circulation and keep temperatures even throughout the structure. It’s no wonder their popularity is on the rise. However, aside from the eco credentials, there’s no question that whatever the domes are being used and re-used for, they always look impressive and deliver a memorable experience. For a site visit or quick quote: call us on 01380 830 697, email sales@coprisystems.com or visit www.coprisystems.com
New Ranges from LeisureBench LeisureBench Limited is one of the UK’s leading suppliers and installers of commercial quality outdoor furniture. 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.
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 is available now! The range includes 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. Website:www.leisurebench.co.uk E: sales@leisurebench.co.uk Tel: 01949 862920
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Commercial Kitchen Fit-Out
Issue 108
lnvicta Catering Repair Ltd lnvicta Catering Repair Ltd is an established Company, based in Canterbury. We have been repairing catering equipment for over 25 years in the South East. Our quality engineers have an established record of 'first fixing' on all types of catering equipment. We also supply & install all makes of catering equipment and can offer a design service, if required.
lnvicta also offer an Annual Service Contract Package which includes an annual Gas Certification Check, Service of the Equipment and no Call out Charges - Please contact the office for further details. Areas covered- Kent & Essex Contact - 01227 454775 Paul@invict.co.uk or invictaaccounts@googlemail.com
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! 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
Invicta Catering Equipment and Repair Ltd. Supply, Design, Install & Service Equipment for Modern Commercial Kitchens Annual Service Contract Package Available The Professional Services Team at Invicta Catering Repair Ltd is focused on creating a "customer first" environment for our clients, offering innovative solutions, a flexible work ethic able to react to and prevent issues, provide cost effective answers for every catering concept.
Since 1993, our growth has been steady and strategic, with the sole focus of "Growing and changing our business model and solutions approach to meet all of our clients demands.
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Issue 108
Commercial Kitchen Fit-Out
Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs
New DrainMinor C (Combi Oven Pump) Creates Considerable Interest R-TEC Services & Innovation Ltd. (previously known as Rational Technical Services UK Ltd.) demonstrated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition. On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by partner Pump Technology Ltd. This proved a focal point for Combi Oven manufactures, installers, maintenance engineers and users alike. Potential users were shown a number of significant advantages that this combi oven drainage pump offered. Very noticeable when viewing the exhibition demonstration tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected. The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.
The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.
often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.
It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated. It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.
See the advert on the previous page for more details.
They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.
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
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
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
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
Products and Services For High Quality Restaurant Pads in a Range Of Never Compromise on Quality Issue 108
Different Options, Put Your Trust in Pukka Pads
of sizes, Pukka Pads has you covered for all your order taking needs. Choose from single-part, duplicate or triplicate pads, all numbered to help you accurately keep track of your covers. The handy thick card back covers make these pads perfect for taking orders on the go without having to rely on a surface for support, making them ideal for use in a restaurant, café, bar, pub or kitchen! Plus, you can benefit from minimum order quantities as low as 1 pack of 5 pads when you purchase through Pukka Pads as well as discounts for ordering in bulk. Visit pukkastationery.com today to shop our huge range of business supplies and take 15% off your order with the code ‘OFFICE15’. Or get in touch with our friendly sales team on 01202 339960 or info@pukka-pads.co.uk for more information! With 7 different styles to choose from and a range
See the advert on page 7 for details.
Restock Your Bar Essentials This Spring It’s spring and across the nation pubs and bars are starting to clean and prepare their beer gardens and outdoor areas ahead of the returning summer climate. Whilst performing this annual task, now is a great time to take stock of your barware before the summer season begins. Here, at Alliance Online we aim to highlight the various areas you may want to upgrade and what options are available to you.
BAR FRIDGES One of the most overlooked of all the large bar equipment is your bar fridge and it may be getting tired and not working as well. The first thing we’d recommend is cleaning your bar fridge and continuing to do so weekly. Regarding your Spring stock take, the first area you want to inspect closely is the seals surrounding the doors. Broken seals can cause heat to escape from the main cavity meaning your fridge then needs to use more electricity to maintain its internal temperature. With rising electricity costs, it is within businesses best interest to check the state of bar fridges as they could end up costing you more.
selves. Are they robust and sharpened as any fault in the blades could cause problems mid-shift which could present problems at a less than favourable time. It is also worth checking the motors which spin the blades ensuring they are free of debris and free from any blockages. Always instil in your staff after use practices like cleaning and washing of the device to prolong the service life of the equipment. When looking for new options Hamilton Beach have become a staple within the industry.
GLASSWARE
Following on from fridges we come to mixers and blenders. The first aspect you will want to review is the blades them-
Staying with cocktails, the design of your glass can accentuate the drinking experience. So, why not review your more specialised ranges of stemware to opt for a more unique style? Martini, margarita, gin goblets, hurricane and coupe glasses all have iconic shapes but can all benefit from a touch of individuality. One such range we’d recommend to create stunning showstopping drinks is the Hayworth range from Utopia. See the advert on page 8 for details.
With costs rising from every angle, it’s never been more important to scrutinise overheads. However, compromising on quality is never an option – your reputation depends on it. Lanchester Wines is one of the UK’s leading suppliers of quality wines and spirits to the trade, successfully operating and innovating across every element of the UK wine trade. We supply a wide range of quality and premium wines to the on-trade with customers including pubs, clubs, bars and hotel chains. Our extensive wine collection includes high quality wines from all corners of the world and we work directly with some of the leading wine producers across the globe to make sure we’re always offering the best quality wine at the best price. What’s more, we are a sustainable wine business and continue to invest heavily in the generation of renewable energy at our County Durham headquarters. We believe being carbon neutral is just the beginning, which is why we make a conscious effort to ensure all of our operations are as environmentally friendly as possible. We’re a family owned business and we believe in always
going above-and-beyond for our customers, which is why we offer a range of additional services: • Our team of designers and wine experts can help strengthen your brand by creating your own label wines. Ideal as a house wine, each bottle is created bespoke using your colours and logos • We can work with you to create your own bespoke wine lists, tailored to suit your individual business needs, industry and customer base. Select the wines your customers want to complement your food menu • Do your staff need more training? We offer staff wine training to equip your team with the skills and knowledge required to provide your customers with unparalleled wine service For further information, please call 01207 52 1234 or email sales@lanchesterwines.co.uk and we’ll put you in touch with a Lanchester Wines business manager in your area. Visit www.lanchesterwines.co.uk or see the advert on page 15.
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.
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
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Best London Dry Gin In England and Other Award-Winning Gins From Henley Gin
Now is a perfect time to take stock of your glassware. Firstly, go through and check if you need to replenish any of your glasses. Despite commercial glassware’s durability breakages still occur and whilst we are still not quite in the Spring to Summer socialising period it’s good to place orders for any replacements you may require.
Whilst doing this process you can also review your current glassware and decide whether you want to replace any ranges you have with more modern or themed glasses in line with more recent trends. With Should you consider completely replacing your bar rum and rum based cocktails beginning to boom tiki fridge we’d recommend models from Sterling or glasses are great for serving such drinks due to their Blizzard. Both are well known within the catering indus- more fun and outlandish style. Equally, decorative crystry, specifically for tal cut hiball tumblers are always a favourite for their range of serving cocktail drinks as they highlight the vibrant refrigerators. colours.
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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. or see the advert on page 17.
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Issue 108
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.
Design and Refit
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 vari-
ety 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 supplied 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.
Prevent Dine & Dash with CardsSafe The CardsSafe system is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab, which means it is the ideal deterrent for anyone contemplating walking out of your establishment without paying.
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 to increase the bottom line by eliminating dine & dash while fighting card fraud simultaneously. “The CardsSafe system is great for servicing customers who enjoy our outside areas.” Deborah Steel, the Director of the Deers Hut in Liphook in Hampshire. Increasing profit and reducing walkouts, CardsSafe offers many bene-
fits to its customers. No wonder over 5000 major brands and independents in the UK trust CardsSafe.
CardsSafe virtually eliminates walkouts because it retains bank cards and allows secure tab keeping. Rather than insisting on advance payment, businesses can keep tabs and up-sell while doing so. CardsSafe technology eliminates the temptation or opportunism. 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, free replacement keys, and additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business? Call 0845 500 1040 or sign up to CardsSafe here https://cardssafe.com/account/create-account
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Mayfair Furniture
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 310 115 sales@mayfairfurniture.co.uk 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.
www.mayfairfurniture.co.uk
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
The Curtain Cabin Based in Verwood, Dorset, The Curtain Cabin is a well-established curtain making company, specialising in the manufacture and supply of bespoke curtains and soft furnishings including blinds, tracks, poles, sheer curtains and furnishings. The Curtain Cabin produces a range of products for the commercial sector, including furnishings for hotels, village halls, health centres and on projects for local authorities. The Curtain Cabin has been in operation for over ten years, however, Managing Director, Dawn Moses has been in the soft furnishing industry for over 30 years. The company has built up a strong working relationship with Harbour Hotels, over
the past seven years, having worked on a number of sites within the Harbour Hotels portfolio. Most recently, The Curtain Cabin has been involved with Harbour Hotel Southampton. Working on this project, The Curtain Cabin carried out site visits to ascertain track, blinds and curtain sizes; advised on best positioning and operation; compiled a pricing and fitting schedule; and manufactured and supplied curtains, sheers, lining & curtain sundry items, blinds and tracks. The Curtain Cabin also supplied a large area of electric hard wired sheer blinds to the 6th floor (21 blinds in total), as well as electric tracks in the Function Room with nearly 6 metre drops on electric tracks. For further information please call 01202 813533 or visit www.curtaincabin.co.uk
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Beautiful Art Pieces. Quality Materials. Original Designs. different sizes and endless colour combinations to suit your interior design needs. AttikoArt prints are each presented in a choice of 3-4 standard colour ways that we have curated and put together for you to browse and easily shop. We closely follow interior design trends and always try and come up with designs and colours to fit with ever-changing interior schemes. However, if none of our standard colour-ways are quite right you can always contact us for a tweak. We can carefully edit the colours in our designs to produce a bespoke version that's just right for you. We work closely with the public and trade alike in this respect. AttikoArt is a British mother & daughter designer duo and creator of abstract art prints. Our pieces are all designed in house, and then printed exclusively to order in the UK using a traditional, high-grade giclee printing method. By transferring our original artwork to print, we can produce custom variations for you allowing you the luxury of selecting from a range of
Do you have an upcoming project? Show us your room or interior design plans, and we will work with you to find one or more art pieces to complement your scheme. If you would like more information or to find out how AttikoArt could help with your current or upcoming project, please email info@attikoart.com
Refresh Your Tabletops To Give Your Venue A New Lease Of Life As your tabletops are in constant use, practicality and durability are every bit as important as a stylish look in keeping with your design theme. Trent Furniture’s
recently expanded range of tabletops includes melamine, solid wood, beechwood and a new oak-faced veneer. Contrary to some misconceptions about veneer, this chic tabletop is every bit as hardwearing as our other contract grade finishes. Our great range of tabletops are available with most of our tables, such as our wide selection of Black Pyramid Tables and our Rectangular Bar Table and Square Bar Table. However, because
tabletops tend to get more wear and tear than their bases, our tabletops are available on their own as a costeffective solution to give your tables an easy update. Not only that, they can be cut to size to your exact requirements to any length up to 140cm and stained in a wide range of colours to blend in with your décor scheme seamlessly.
Whether you’re looking for new tables or want to discuss refurbishing your existing tables, call 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk/contact-us to find out more.
How To Maximise Your Property To Provide Unique Guest Facilities A great way to maximise income is to leverage every nook and cranny of your property. Many period properties boast under exploited basements, attics and space under the staircase. Or even adjoining outbuildings. With a little imagination, proper planning and designing, plus the right products, any underutilised space can be converted into additional facilities. For that cupboard under the stairs, consider a WC for guests to use upon arrival. For the average cellar and attic, it’s almost always possible to add an en-suite bedroom. And if you have a large basement or loft, there’s always the option of adding a completely self-contained unit complete with a bathroom and a kitchen. But how, you might ask, when the mains drains are out of reach? Saniflo can usually help. With the widest range of macerators and pumps on the market that are specifically designed to remove waste water away from multiple appliances through small bore pipework they are often the enabler of such projects given water can’t travel upwards. They can also save the
time, effort and cost associated with digging up – often concrete – floors to lay new pipes. The first step is to consult your local plumbing merchant or kitchen and bathroom retailer and share your conversion idea. They will be able to advise on the best Saniflo solution for your project. If in any doubt, Saniflo’s highly experienced technical team can provide help and knowhow over the phone. The next step is to work with a plumber to identify the route to the mains drains and the best place for the installation – bearing in mind ways to conceal the units to enhance the rooms aesthetics –in a cupboard, behind a panel or even under the floorboards. Once the unit has been fitted and connected up, you’re on your way to earn more money from unused spaces. For more information please visit www.saniflo.co.uk See the advert on the facing page for details.
Design and Refit
Issue 108
CLH DIGITAL
How Covid 19 Changed Our Business Castelan Commercial Services are really setting the standards with innovative restoration ideas that are designed to extend the life of your fixed assets.
We caught up with Rob Jackson, from Castelan Commercial Services to ask what have been the key drivers to Castelan’s success in hospitality restoration after Covid.
we found we were really effective at doing the work -
Rob says that, during the pandemic, the Board at Castelan Group made a decision that would push the company to the forefront of the industry and change our service offering permanently. That decision is today paying dividends. When many other companies were closing the doors - in some instances permanently - Castelan made a decision to invest and spend on new machinery and infrastructure in order to implement new services to support our Key Workers and Social Housing clients and, although risky, this decision ensured the survival of the division. Rob says “what company spends in a pandemic?” Castelan did and I have to take my hat off to our Board, they supported our Commercial Division many projects across the UK- helping our hotel clients and working tirelessly together to provide cover in social care with the following services 1) Carpet/hard floor cleaning 2) Upholstery cleaning 3) Bath tub restoration 4) Re-Upholstery service 5) Environmental cleaning “We expanded our cleaning services to include carpet & upholstery cleaning, re-upholstery services, mattress cleaning, bedroom deep cleaning (environmental) and bath tub restoration. Not only did we offer greener, safer cleaning products, but
and being competitive at doing this was a bonus. Rob says, “One thing I’m proud of, and I know the Management and Board are also proud of, is that we didn’t make a single person redundant during the pandemic, we actually expanded, and that’s testament to all who worked through the pandemic. Supporting key workers and social housing projects across the UK to ensure our company survived, we diversified and showed how innovative we are as a company, nothing is too much trouble and our clients know we are there to help”. If you need any assistance with the restoration of your fixed assets or have any questions around restoration ideas, please contact Rob Jackson who will be happy to help. Contact Email: commercial@castelangroup.com M 07787 847 353 or T 0330 024 0433
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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Property and Professional
Issue 108
VAT Increase: Have Costs in the H&L Sector Reached Boiling Point? By Simon Armstrong, senior manager at accountancy firm, Menzies LLP (www.menzies.co.uk) At a time when costs are soaring and many businesses are still in recovery mode as a result of the pandemic, the return of 20 per cent VAT is likely to bring significant financial hardship for many hospitality and leisure (H&L) businesses. To remain viable, it’s vital that they manage costs carefully and keep a close eye on cashflow. On 1st April, the Government’s temporary reduction in VAT rates, introduced to support one of the sectors hardest hit by the pandemic, came to an end. However, with the financial position of H&L businesses being put under pressure for a number of reasons, the return to 20 per cent VAT (from 12.5 per cent) has come at a challenging time. Facing a variety of inflationary pressures, which are contributing to rising costs for goods and services, H&L businesses, which may have large premises and restaurant kitchens, are especially vulnerable to rising energy prices. The impact of inflation and difficulties securing workers are pushing up wage costs, while ongoing supply shortages, including those caused by the Ukraine crisis, are also having a financial impact. According to findings from UK Hospitality, the sector is facing a 95 per cent hike in energy bills, 19 per cent increase in labour costs and 17 per cent increase in food costs.
most out of each cover, while improving efficiency levels.
Businesses may also need to repay Coronavirus Bounce Back Loans, taken out to help them survive the pandemic, while the cost-of-living crisis means that consumers may have less disposable income for activities such as eating out.
Decision makers should also focus on improving cashflow management. In the short term, this should involve making the most of payment terms with suppliers. For example, this could involve making payments on day 30, if they have 30-day payment terms. Thinking ahead about when rental and staff payments will be due and conducting cashflow predictions will also help them to plan ahead and ensure they’re able to cover any debts. At tough times, it might also be worth taking out short-term loans to get the company through a tough period, for example, securing an overdraft. In recent years, HMRC has shown greater flexibility with regards to agreeing payment plans in order to help businesses catch up with their tax payments, if they’re falling behind.
When it comes to strategies for mitigating the financial impact of the VAT increase, businesses have two main options. On the one hand, they can opt to pass cost increases onto customers by way of higher prices for their goods and services. The alternative is to absorb the VAT rate increase by accepting lower margins, or reducing costs across other areas of the business. With many consumers already feeling the squeeze, the decision to increase prices is reliant on customer goodwill and driving costs too high could see companies losing market share. Businesses should therefore adopt a big picture approach to cost reduction, considering how to improve the efficiency of the entire organisation. For each line in their profit and loss account, it’s important to consider whether it’s actually contributing to the success of the business and identify areas where they may not be achieving value for money. For example, can they negotiate with suppliers to gain more favourable contracts, achieve economies of scale through their purchasing practices or drive down overheads by installing solar panels or heat pumps, or outsourcing certain activities?
In the long term, techniques such as three-way forecasting, which involves combining data for a business’ profit and loss account, balance sheet and cashflow, can help companies to gain more certainty by assessing the financial impact of a number of different scenarios on their business model. For example, this might be a major recruitment drive or the launch of a new restaurant branch. Ultimately, decision makers should also ask themselves whether the business is viable in the long term, and seek expert support if the answer is no. With H&L businesses facing a perfect storm of cost-related challenges, the VAT increase could prove the last straw if they don’t take action now. By investing in a thorough cost reduction drive and implementing effective cashflow planning, businesses stand a better chance of improving their profitability and withstanding current and future challenges.
Restaurants and hotels should also consider ways to optimise their procurement activities and reduce wastage. There is now intelligent software available, providing businesses with enhanced visibility of vital sales data, such as understanding which products are providing the biggest margins. This can help companies to improve their menu planning and make the
Are You Struggling to RUN PROFITABLY Your Business?
or guidance.
There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues If so, our bespoke Hospitality As part of his Mentoring-driven service, David has always provided ‘’free-of- are ALSO at your disposal for advice on areas such as legal advice, saving Mentoring & Consultancy service extra-charge’’ key weekly figures, analysis & reporting so that your finger is money on Utility bills, Marketing and more. OUR BOWDEN GROUP can help. Our Managing Consultant, always on the pulse of your business’s finances and performance. ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE David Hunter, has been a recognised YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you The GOOD NEWS is that David has now made this service even more Management Consultant specialising in the Hospitality sector for over 30 accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that to get your business going. is ‘’strapped on to’’ our providing those vital weekly figures to you. years. Without cost or obligation, David will also take a look at your figures and So … instead of just getting our own well-established, tried and tested discuss what could be ACHIEVED … again COMPLETELY F.O.C. … David’s mission is to provide practical advice, knowledge and expert- and very popular, weekly figures reporting system, you can now access If your business is struggling with financial or operational challenges, then David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and ise that will help your business to get in touch today. reach its full FINANCIAL POTENTIAL. AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location). MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidenOur bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETtially on 07831 407984 or 01628 487613, or message us via our website You get even more than that … David is always available to you at the ING and OPERATIONAL STRATEGY. at: www.bowdengroup.co.uk end of the phone or via Email, and always on-hand when you need advice
T H E W E S T C O U N T RY S P E C I A L I S T S
• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale
DARTMOUTH, DEVON
EXETER CITY CENTRE
EAST DEVON COAST
DEVON/CORNWALL BORDERS
Established Licensed Café & Coffee Shop
Popular Day Time Café With Parking
Day Time Only, 4 Days a Week
Occupying Prominent Trading Location
Main Café Seating Area (30)
Main Café (30), Kitchen
Al Fresco Seating (12+)
Part Covered Al Fresco Terrace (16)
Profitable With Excellent Reputation
Must Be Viewed
Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bed Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business
LH £35,000
2140
LH £29,995
2138
FH £650,000
SOMERSET VILLAGE
SOMERSET VILLAGE
DEVON COASTAL TOWN
Substantial & Deceptively Spacious Inn
Quality Delicatessen & Coffee Shop
Bar & Dining Areas (140)
Character 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
4815
FH £597,000
4811
LH £89,950
LEASEHOLD
REF: 4008
PRICE ON APPLICATION
PRICE: £45,000
W! NE
2131
PRICE: £525,000
LEASEHOLD
REF: 4232
• A Fabulous Waterfront Inn with Far Reaching Views Over the South Devon Coastline • Large Open Plan Traditional Trading Area, Commercial Kitchen & Ancillaries • Outside Trade Patio Area & Balcony with Coastal Views • 1 Bed Owners Apartment with Sea Views & Secondary Managers Flat • 4 Letting Rooms on the Top Floor - 3 of which have Spectacular Sea Views
DAWLISH, DEVON
FREEHOLD
REF: 4188
PRICE: £299,950
DEVON COUNTRY VILLAGE
SOMERSET COAST
SOMERSET COUNTRY VILLAGE
Beautifully Restored Country Village Inn
Quality Licensed Café & Coffee Shop
Detached Free of Tie Village Inn
8 Quality Ensuite Letting Bedrooms
Daytime Only 5 Days a Week
Stunning High Turnover Freehouse
Lovely Restaurant Areas (65+)
Main Café (35), Fully Equipped
Character Restaurant Areas (84)
Al Fresco Seating Area (76)
Al Fresco Seating (20)
Double Bedroom Owner’s Apart.
Strong Turnover & Profits
Parking For 4 Vehicles
Gardens & Parking
FH £695,000
4817
LH £85,000
THINKING OF SELLING? CALL FOR A FREE VALUATION
2139
LH £45,000
PRICE: £620,000
4819
01392 201262 www.stonesmith.co.uk
FREEHOLD
REF: 4184
BRIXHAM, DEVON
LEASEHOLD
REF: 4225
• Fabulous Freehold Opportunity within Dartmoor National Park • Charming Café/Bistro with Shop Trading Daytimes Only • Superb 2 Bed Self-Contained Accommodation • Huge Potential to Expand on Current Trade • Suitable for a Range of Catering Styles
FREEHOLD
REF: 3408
• Centrally Located Freehold Pub; Currently Closed & Priced to Sell • Main Open Plan Ground Floor Trading Area & Substantial ‘Back of House’ Space • Spacious Two Bedroom Owner’s Accommodation • Covered ‘Beer’ Terrace & Outside Decking over Two Levels • Would Suit Owner Occupier Operator or Alternatively Could Lend Itself to a Number of Alternative Uses (STP)
W! NE
LISKEARD, CORNWALL
PRICE: £195,000 + VAT
FREEHOLD
HATCH BEAUCHAMP, SOMERSET
• Substantial Completely Refurbished 18th Century Coaching Inn • 2 Character Trading Areas with Bar Serveries & Fully Equipped Commercial Kitchen • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accommodation • Outside Courtyard Trading Area, Car Park & Additional Storage • Skittle Alley/Function Room with Lapsed Planning Permission to Convert Upper Floor
• Superbly Refurbished & Upgraded Home & Income Premises • Turnkey Operation Suitable for a Variety of Catering Uses • Vibrant Ground Floor & 1st Floor Trade Areas with Delightful Trade Garden • Self-Contained Owners 2/3 Bedroom Maisonette • Located on Busy Pedestrianised Shopping Street
MORETONHAMPSTEAD, DEVON
TORQUAY, DEVON
• Successful Fish & Chip Takeaway • Prominent Location Within Densely Populated Area • Majority of Trade Inventory Replaced in 2020 • Potential to Expand Menu Options & Offer Delivery • Genuine Sale Due to Health Reasons
6004
Exceptional High Turnover Free of Tie Inn
LH £150,000
PRICE: £150,000
W! NE
REF: 4239
• Charming Country Pub & Very Successful Business Situated in a Desirable Area • Character Trading Areas which have been Totally Refurbished • Fully Equipped Commercial Kitchen & Professional Back of House Space • Beautifully Appointed 3 Bedroom Owners Flat • Outside Sun Deck, Stunning Beer Garden, Children's Play Area & Car Park
CHIPPENHAM, WILTSHIRE
PRICE: £800,000
FREEHOLD
REF: 4046
Property and Professional
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 purpos-
es, 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. 1. Assignment: a. A payment to a new tenant to take on the lease is not considered a supply of land and will be standard rated. b. A payment from the new tenant to the existing tenant is a 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 VATexempt 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.
Changes to NICs Will Help to Fill Hospitality Shifts Recent increases in the National Insurance threshold and National Living Wage should help hospitality businesses to fill some of the gaps in their staff rotas, say workforce management specialists Bizimply. CEO Conor Shaw said: “The changes will largely benefit part-time employees such as students, who will take home more for every shift they work. If that’s enough of an incentive for them to take on additional hours, then it’s a good result for the many hospitality operators who are struggling to fully staff their business.” Bizimply’s software helps employers to put the new NI and NLW rates in place quickly, so team members who benefit from the changes will see the difference promptly. Shaw adds: “These changes will be of some help in filling shifts, but they won’t solve the hospitality recruitment crisis. In the medium term, most businesses will be operating with permanent vacancies – which makes it all the more important to have your existing team working at 100% efficiency. “That doesn’t mean working staff harder – but man-
aging and motivating them, so that they enjoy their job, deliver better customer service and are more likely to stay with you. Simple things like giving team members plenty of notice of shifts, and ensuring they’re promptly paid when they do work extra hours, can a long way to create a happier, more loyal workforce.” Bizimply’s software helps businesses reduce the amount of time spent creating staff rotas and sorting out payroll. They estimate a time saving of up to six hours a week using their software to draw up rotas, compared to using Excel or similar. For a free demonstration or more information: www.bizimply.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
Issue 108
CLH DIGITAL
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