CLH Digital - Issue #111

Issue 111

No Business Support in Chancellor's Cost of Living Bailout www.CLHNews.co.uk

Chancellor Rishi Sunak has been accused of failing to support businesses after yesterday’s (May 26) announcement of a £21b package to tackle the cost-of-living crisis, which critics say focuses solely on consumer bills.

Following weeks of intense criticism and scrutiny the Chancellor unveiled a new £21billion cost-of-living bailout which will see every household getting hundreds of pounds off their increasing household bills.

The new package will, the government says, provide help for struggling families

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after consumer watchdogs warned that the Ukraine crisis means energy costs are set to soar again this Autumn - by more than 40 per cent. The Chancellor announced a new one-off cost-of-living payment of £650 for low income households and a separate one off payment of £300 to pensioner households, with £150 also going to individuals who are receiving disability benefits, and also announced energy bills discount which will come into effect in October and will be doubled from £200-£400 with the need to pay this back now scrapped.

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CLH DIGITAL

Issue 111

Editor's Viewpoint

Welcome to the latest issue of CLH Digital One of my favourite quotes surrounding politics is by the great American economist Thomas Sowell: “If you want to help people tell them the truth, if you want to help yourself tell them what they want to hear”.

I am very much of the opinion that fits with our lead story on the front page. The government is giving away money it hasn’t got.

The Covid pandemic has saddled United Kingdom with enormous debt. Add to that the crisis in Ukraine and almost all economies throughout the world are facing uncertainty.

EDITOR

Peter Adams

I also remember an exchange between MEP Daniel Hannan and then Prime Minister Gordon Brown in which Mr Hannan said “You cannot spend your way out of a recession or borrow your way out of debt”.

Whilst I’m sure I will have my critics; experience tells me that somebody somewhere is going to have to pay off this massive bailout.

Already concerns are being raised. I see that former leader of the house Jacob ReesMogg warned that the government borrowing to spend more is 'deeply inflationary', and extra taxes are not 'economically cost free'.

Economists have also cautioned that the Chancellor will be under huge pressure to renew the supposedly one-off bailout next year, as energy prices are still expected to be at eye-watering levels.

So where will repayments come from? Very likely the business sector, in the form of more punitive taxation. I saw comments from the CBI which said: “Helping people facing real hardship amid one of the worst cost-of-living crunches in recent memory is the right thing to do.

“Despite the investment incentive, the open-ended nature of the energy profits levy and the potential to bring electricity generation into scope - will be damaging to investment needed for energy security and net zero ambitions.

“It sends the wrong signal to the whole sector at the wrong time against a backdrop of rising business taxation elsewhere.

“The Government must work with business on a genuine plan for increasing business investment and get growth going again, particularly in areas like energy efficiency.”

There was nothing for business in this bailout.

despite the uncertainty of Covid and further possible security measures. Why is that?

I think it was summed up very well in the article with a “staycationer” saying: “It's 'no wonder' families are looking overseas because holidaying in the UK has become hugely 'expensive'.

She wrote: 'When you look at prices to holiday abroad and compare it to holidaying in the UK this year, it's no wonder people are going overseas, this year was so expensive in the UK. We're still holidaying here this year because we weren't confident enough to go abroad - but might not next year.'

The article compared holidays in several UK tourist hotspots and several European tourist hotspots and the difference was hundreds of pounds, yes, pounds cheaper to holiday in Spain, Portugal, Italy and Turkey than it is some parts of the UK

PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

TELEPHONE:

01202 552333

That is not a reflection on the sector or the businesses themselves. It is a reflection on the ludicrously high taxation and lack of support we have here.

FAX: 01202 552666 sales@catererlicensee.com

All the countries in the comparison have low accommodation and dining out VAT rates.

Furthermore the duty on the alcohol is significantly less than the duty we pay here.

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I am concerned that, as the Chancellor looks to borrow and borrow to avoid recession, it will handcuff the business sector with even higher taxes, drive people into holidaying abroad more and more, when staycation was a real opportunity to get the sector back on its feet.

I did say in my editor’s column last week that the Chancellor missed a real opportunity to put some cheer back into the country by not reducing VAT for the period of the Queen’s Platinum Jubilee bank holiday. A reduction down to 5% for those 4 days would have been a real boost not only for the hospitality sector but a real boost in feelgood factor for the country.

Great to see that the hospitality sector is holding up despite the current pressures, a report on page 9 reveals buoyant Spring sales for restaurants, pubs and bars with Bristol ranked Britain’s most vibrant city. (We here at CLH News are exhibiting in Bristol on June 16 https://www.hale-events.com/shows/the-source-trade-roadshow/) While northern hubs bounce back restaurants, pubs and bars in Britain’s major city centres are achieving solid growth in sales from pre-COVID levels. This really is good news, and imagine how successful the sector could be if it wasn’t hampered by government red tape and taxation.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox Published Publishedbyby

Despite next week’s bank holiday we will be putting out our weekly digital edition, so if you have any stories about what you are planning to do for the Queen’s Jubilee, parties, menus fundraising we would love to know so please do email me edit@catererlicensee.com

And herein lies the problem, another mainstream media report this week predicted that Once again I would ask the favour - we are trying to maximise our advertisers reach as the great British “Staycation” boom is over. After a very positive period which saw the much as possible, without them would not be possible to run CLH NEWS, so please do country holidaying at home spending their cash in British hotels pubs bars and restaurants follow us on Twitter, and encourage as many people you know in the trade to subscribe now, according to reports, people are flocking to airports and ports to holiday abroad to our digital issue. Further details can be seen at www.catererlicensee.com The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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No Business Support in Chancellor's Cost of Living Bailout Issue 111

(CONTINUED FROM FRONT COVER) WINDFALL TAX The government will also impose a 25 per cent windfall tax on the surging profits of oil and gas firms, following weeks of debate within the Cabinet, Westminster and the wider public.

However, the Chancellor’s announcement has failed to provide support to the beleaguered hospitality sector facing spiralling costs in energy and supplies as well as experiencing difficulties in staff recruitment.

Michael Kill, chief executive of the Night Time Industry Association, said: “We welcome this gesture of support for consumers, although somewhat light touch, given the gravity of the current pressures. But we feel hugely disappointed and frustrated the chancellor and government have not taken the opportunity to fully support businesses within this announcement at such a critical time. Time is running out for businesses as costs ramp up, and we continue to call for a reduction in VAT back down to 12.5% and an energy cap for small and medium-sized enterprises.”

“ACUTELY PAINFUL TIME FOR BUSINESS”

“This is why we’re calling for an energy price cap for small businesses to ensure fair energy deals for businesses across hospitality and beyond, as well reducing the disproportionate tax burden on the sector from Business rates to VAT to allow pubs and brewers to get back on their feet instead of placing more barriers in the way of their recovery.”

“CUT COSTS MINIMIZE RED TAPE” UKHospitality chief executive Kate Nicholls said that the announcement was a welcome sign that the government was targeting inflation.

“Direct focused cash payments for lower income households will hopefully shore up some consumer confi-

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dence but now we need a commensurate focus to reduce the costs of doing business, to reduce further price rises. The government needs to identify and accelerate policies that will cut costs, minimise red tape and accelerate growth. I reiteration of its commitment to cut business taxes to incentivise investment in high Street, people and innovation would also help settle nerves across many sectors including hospitality. Then we can collectively take a longer term look at the best raft of measures for inclusion in the autumn budget.” She said.

UK prices are rising by 9% a year, which is the highest rate seen for 40 years. The Bank of England has recently warned that inflation might reach 10% within months, as the prices of fuel and food put pressure on household spending. The current ‘cost of living crisis’ means that ‘real’ disposable incomes are being squeezed, which is going to have a knock-on effect for how and ‘how much’ households spend on non-essential things such as socialising and entertainment. A clear concern for anyone working within the hospitality industry.

Responding to the Chancellor’s announcement Chief Executive of the British Beer & Pub Association Emma McClarkin said: “It is right that the Government helps those who are struggling, however, this is an acutely painful time for business as well – we need the government to act now and take measures to immediately bring down costs and alleviate the pressures on our pubs and brewers. The fortunes of our sector hang in the balance.

Just as we emerge from the pandemic, we have immediately been hit by rising energy prices, food and supply chain inflation due to the war in Ukraine and a cost-of-living crisis that is severely impacting our ability to do business.

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Industry insights experts KAM recently conducted a pulse survey to gauge how the cost-of-living crisis will be impacting consumer behaviour in the immediate future.

• • • • • •

46% say they will cut back on non-essential spending 37% say they will have less takeaways than they used to have 29% say they will visit restaurants less, 19% say they will visit pubs less 25% say they will switch to going to cheaper restaurants and pubs 25% say they will take their own lunch to work 19% say they will drink less alcohol Earlier this year as part of the KAM ‘Return of the Pub 2022’ report, which was published in partnership with The BII and with support from Brakes and Stint, we found that pub-goers, in particular, empathise with potential price increases but they will still be a turn off for many

• 75% of pub goers say they expect prices in pubs to increase in 2022 • 80% believe that it’s acceptable for pubs to increase their prices • 49% of pub goers, though, say that they are less likely to visit pubs as often as a direct result of the price increases

Lunchflation: Hospitality Should Not Be Blamed For It 4

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Issue 111

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

While the UK is struggling with a 40-year record high inflation, workers returning to offices after a long stint of work from home (WFH) are facing ‘Lunchflation’, a trend or situation where the lunch item prices rise faster than the average cost across all other items.

If prices of everything were moving up, it was sure to impact the midday meals of office goers. The employees who returned to the offices after almost two years are up for a rude shock as they were greeted by much higher prices for just about everything, whether it be a salad bowl, wrap, or sandwiches.

The latest survey carried out by Square, the globally renowned financial services and digital payments and hardware solution provider for businesses of all sizes, has revealed that the favourite lunchtime items of the Brits like Soups have seen a price rise of 36 per cent as of 1 March 2022, when compared to last year. Similarly, Salad prices were up by 34 per cent, closely followed by burgers that have seen an increase of 28 per cent year over year. Also, wraps prices are up 21 per cent, while sandwiches have increased by 20 per cent year over year.

Can hospitality be blamed for the rise?

A survey done by UKHospitality ahead of the VAT rate hike (from 1 April 2022) had shown that the return to 20 per cent VAT coupled with the rise in business rates and higher labour costs could lead to an overall 11 per cent increase in consumer prices across the sector. Businesses surveyed had given the reason of an average hike of 41 per cent in energy bills, 19 per cent in labour costs, 17 per cent in the food prices, 14 per cent in the drink prices and a huge 21 per cent increase in insurance costs.

The inflationary situation in the country has deteriorated further. The continued rise in the cost of living has severely impacted consumer confidence leading to a sharp drop in consumer spending. It’s the price of food that has gone up steeply since last year, and its knock-on effect has started emerging in hospitality as well.

As per the Square survey, the increased costs for restaurants resulted in a rise in the lunch prices, as the wages of employees have seen a hike, and at the same time, the ingredients have become more expensive.

Price rise is a compulsion for hospitality In hospitality, if we talk particularly about the restaurants, they have been among the hardest-hit businesses due to the pandemic, with many facing no business for a prolonged period of time, and when the restrictions were eased, they are once again facing rising costs across all spheres of their business due to labour shortages, energy costs, and supply chain constraints.

The consumer price index (CPI) inflation in the UK surged to 9 per cent in April, its 40-year high, with a major contribution coming from rising gas and electricity prices. Hospitality carries a proportionately larger weighting in the CPI, and even a simple double-digit price hike by them would mean around 1.6- 1.7percentage points rise in overall CPI. Hence, the impact of this rise could easily be seen on the wider economic recovery at a time when confidence remains low. Office goers are feeling the pinch of price rise, whether it be commuting, daycare, or eating at the office. Organisations and the government will have to come up with some action plans as the Lunchflation is a knock-on effect of the overall rise in inflation.

Cash Flow Pressures Drives Over 100% Rise in Insolvencies Insolvency figures released for April 2022 by the Government’s Insolvency Service showed corporate insolvencies more than doubled compared to the same month last year (1,991 in April 2022 and 925 in April 2021). They were 34% higher than the number registered three years previously (pre-pandemic; 1,429 in April 2019) In April 2022 there were 1,777 Creditors’ Voluntary Liquidations (CVLs), more than double the number in April 2021 and 74% higher than April 2019.

Numbers for other types of company insolvencies, such as compulsory liquidations, remained lower than before the pandemic, although there were three times as many compulsory liquidations in April 2022 compared to April 2021, and the number of administrations was 51% higher than a year ago.

Challenging times ahead as cash flow pressure on businesses grows and even better performing businesses won’t be immune Restructuring and insolvency professional, Oliver Collinge from PKF GM said: “The large rise in corporate insolvency numbers is not surprising compared to this time last year. However it is alarming that there is also a material increase on pre-pandemic levels. Many distressed businesses have managed to keep afloat by making use of the high level of government support available. However, as businesses have now started to repay BBLS and CBILS loans as well as deferred HMRC liabilities, pressure on cash is growing and we expect to see heightened levels of business failures for some time to come.

Rising inflation, volatility due to the ongoing conflict in Ukraine, staff shortages, increasing energy prices, supply chain woes and the need to repay Covid incurred debt, are all likely to lead to high numbers of insolvencies during the rest of 2022. This is even causing challenges for the better performing businesses, not least the cost of living crisis, which has led to the biggest squeeze on real wages since records began.

Oliver Collinge added: “Whilst the Covid loans, support packages and interventions staved off many business closures, their removal is now exposing businesses already under severe cash flow and working capital pressures. It’s critical businesses act early and seek advice if they are struggling now, or think cash flow may

be squeezed in coming months. The earlier they act, the more options they’ll have to secure the long-term survival of the business.

“The biggest increase is in Creditors’ Voluntary Liquidations (CVLs), where directors have chosen to place their business into an insolvency process. In part this may be because creditors can now take enforcement action, forcing directors to take pre-emptive action. There is also significant anecdotal evidence that many of these liquidations involve small companies which had taken out Bounce Back Loans and are now unable to repay them.”

Last chance to access Recovery Loan Scheme Businesses recovering from the impact of Covid and seeking to improve their cash position may wish to consider applying to the Recovery Loan Scheme (RLS) before this is closed on 30 June.

This offers businesses loans of up to £2m of which 70% is underwritten by government guarantee. It is available to businesses that have been affected by Covid and whose turnover is less than £45m. The finance may be used for any legitimate purpose, including cash flow, investment and growth, but they must be able to afford the additional debt finance required.

A message to company directors Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”

“For those businesses that are struggling, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base?

Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during Covid? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.”

Registration for Caffè Culture Show is Open!

If you are looking for that special ingredient to help you offer a unique customer experience then Caffè Culture is definitely the show for you. The upcoming trade event for the café and coffee bar market, Caffè Culture offers business owners a unique opportunity to learn from the very best the industry has to offer.

Taking place on 1-2 September 2022 at Business Design Centre, London, the event will showcase 100's of leading international brands, an unmissable programme of industry talks, barista competitions, 1-2-1 training, workshops and more all designed to provide solutions to the challenges within the specialty coffee community and wider hospitality sector.

Source products that will keep your customers coming back for more.

• Meet over 100 innovative industry suppliers showcasing the very best specialty and artisan products and discover the latest industry trends.

• Hear from over 40+ industry experts in an extensive programme of talks, demonstrations, workshops, 1-2-1 training and more that will help your business increase profitability and remain competitive • Learn about topics that include the speciality coffee supply chain, innovation, sustainability, carbon neutrality and the growing speciality tea movement from an unparalleled line-up of international speakers.

THE COFFEE BUSINESS IS PERSONAL Take this opportunity to make new connections, strengthen existing relationships and network with your fellow industry peers.

Register today for free and join thousands of coffee professionals at the essential buying, networking and educational event for the industry at https://tinyurl.com/2p8dfnzj

UKHospitality Releases Levelling Up Report Issue 111

A new report from UKHospitality, Level up hospitality – level up society, highlights how the sector is uniquely positioned to deliver growth and opportunity across the country and play its part in delivering the Government’s and society’s priorities, by generating jobs and economic growth.

The sector has already shown that it is capable of driving growth across the nation. Pre-pandemic it created £130bn in economic activity, generated £39bn in tax and represented 10% of UK employment. With businesses in every village, town and city, the industry is well placed to create jobs, attract investment and boost economic growth. It is therefore able to play a key role in levelling up.

The report identifies the six areas in which the sector can deliver the greatest impact: 1. Local leadership – UKHospitality will support local government to ensure that hospitality businesses are able to thrive 2. Skills – UKHospitality will better promote hospitality as an attractive career of choice 3. Pride in place – demonstrating how hospitality venues are at the core of every local community 4. Health & wellbeing – showcasing the sector’s role as complementary to a healthy lifestyle 5. Digital connectivity – ensuring that all venues are able to offer consumers access to high-speed data

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6. Research & development – playing a leading role in the roll-out of research and development across the sector.

In addition to the report, levelling up is also the focus of UKHospitality’s annual Summer Conference. With speakers and panelists including Sarah Willingham, former Dragon’s Den entrepreneur and founder of Nightcap, and Suzanne Baker, Commercial & Property Director at Stonegate Group, the conference, titled The rising tide – hospitality as a catalyst for nationwide growth, will take place on 7th June 2022, and will explore how the sector will deliver solutions to issues the issues outlined in the report.

In addition to the keynote speakers, delegates will gain access to exclusive research from STR, CGA and others, insight and advice from business leaders and high-level networking opportunities for delegates. Both members and non-members are welcome to attend and tickets are available now from ukhevents.com Kate Nicholls, UKHospitality CEO, said: “Despite more than two years of setbacks, the sector is ready to get back on track and lead the way towards sustainable recovery and resilience “Hospitality is the great leveller and we are working closely with Government to deliver on its Levelling Up agenda, unlocking growth and opportunity in local economies across the country. Hospitality provides the solution to levelling up every community in the country and offers a vast range of opportunities, from entry level jobs to highly skilled ones.

The inclusive nature of the sector provides opportunities for individuals across the ages, guided by a truly team spirited ethos in every venue. “

Hotels Hope for a Super Staycation Summer Hotels in Bristol are hoping holidaymakers stick to staycations this summer to provide a much-needed post-pandemic boost to their businesses.

“Bristol is the perfect base to explore the South West, with so many attractions within very easy reach.

There are encouraging signs that the city’s hospitality sector is on the road to recovery but there are still challenging times ahead, which is why hoteliers are hoping families will resist the temptation to travel abroad.

“We know people are relieved that lockdown limitations have been lifted; it has been a very difficult few years for all of us.

“Business has been picking up steadily this year, and we’re certainly seeing a welcome improvement in bookings for corporate events.

“Now we are hoping people will remember that the hospitality industry was hit particularly hard during the pandemic restrictions, and we are hoping that families will choose to enjoy themselves by getting out and about – and will support our businesses and give us the boost we need, too.”

“But our big ask for this summer is to call on all UK guests to choose to explore the UK, take staycations, and explore this country this summer rather than travel to Europe.

Mr Herzog said he is hoping that the return of popular Bristol events like the Harbour Festival and Balloon Fiesta will further help them.

“There are so many wonderful places to discover, and plenty of hotels ready to welcome you.

He added: “But even without these special events, Bristol and the surrounding areas have so much to offer. We are really hoping that this will be a super staycation summer.”

Raphael Herzog, Chair of the Bristol Hoteliers Association (BHA), said:

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Building Compliance Warning for the Hospitality Sector 6

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Issue 111

All facilities management programmes should have compliance with statutory legislation at the heart of the maintenance strategy.

compliant across 30% of their estate.

Building testing and certification is a legal requirement, and failure to meet standards can result in fines, imprisonment and disqualification.

Companies also have a duty of care to ensure that their staff and customers are safe.

The general SFG20 specification for scheduled maintenance lists approximately 900 maintainable assets, 450 specifications, and about 150 of those have a statutory compliance task.

“Our research has uncovered a huge problem for the hospitality industry, and urgent action needs to be taken to ensure the operational efficiency of buildings and assets and the safety of the people that work and visit them,” added Jeff.

Commenting on the findings, Jeff Dewing, CEO of Cloudfm (www.cloudfmgroup.com), said: “Too often businesses across the hospitality sector are lulled into a false sense of security, as they are assured that checks are done, and compliance rates are above 90 per cent. However, often contractors fail to file paperwork or conduct tests to the correct standards. Companies must take swift action and should maintain absolute transparency across the business.”

Cloudfm is launching a campaign to help the sector adopt more transparent practices and ensure it can raise compliance standards.

The hospitality sector faces fresh warnings about restaurants' compliance procedures across the UK. Data from facilities management and IoT company Cloudfm shows that many restaurant chains may only be

Statutory legislation ensures the safe and dependable functioning of machinery and services is included in the required minimum maintenance processes. Employers must keep their workplace and equipment in excellent working order and repair, according to the Workplace Health, Safety and Welfare Regulations of 1992.

Following an extensive trial with leading restaurant brands, Cloudfm is launching predictive maintenance technology that uses IoT to monitor the energy consumption of equipment and its harmonics to alert managers when failure is likely to occur. It allows maintenance teams to be dispatched to fix the problem before failure occurs to reduce cost and maximise up-time.

Jeff concluded: “We know which of your equipment is likely to fail, but do you? It’s why what we do is so important – we can help with compliance but also save downtime and reduce maintenance and replacement costs.”

The Hotel Folk Group Raises Nearly £29K The Hotel Folk group has raised £28,888.67 for the Human Appeal charity Ukraine emergency fund by match funding gratuities kindly left by their guests throughout April.

Folk continued to receive their tips.

Delighted the group has been able to raise such a significant sum for this important cause, The Hotel Folk’s CEO David Scott said: “This large donation has only been possible thanks to the huge generosity of our hotel guests. I would personally like to send them my heartfelt thanks”.

very difficult”, continued David. “After much consideration, being in hospi-

During April the hotel group matched gratuities received pound for pound in aid of the Human Appeal’s Ukraine Emergency Appeal, while their

It’s Back! KP of the Year 2022 The Kitchen Porter of the Year is back in 2022, after a hiatus of two years. Celebrating the vital contribution that KPs make in professional kitchens across the UK, it’s become one of the most popular of the foodservice industry’s awards. Why? Because so many people in hospitality’s top jobs started as KPs. And because there’s not a kitchen in the country that doesn’t rely on them. And because, until KP of the Year came along, they didn’t get the recognition they deserve.

“Foodservice is bouncing back from the pandemic, so it’s high time to turn the spotlight on KPs again, and the brilliant work they do” says Stephen Kinkead, managing director of Winterhalter UK, the company behind the awards. “On top of an already tough job, over the past two years kitchen porters have had to show both determination and the flexibility to adapt to major changes in working practices.”

For 2022 nominating a KP for the award is easier than ever, with a short questionnaire that can be found via kpoftheyear.com. Meanwhile the package of prizes is as exciting as ever. Along with the kudos of being KP of the Year,

“With so many worthwhile appeals, the choice of which to support was

tality, we decided to support the Human Appeal. As a humanitarian organisation, they help to provide water, food and shelter to needy communities, particularly when emergencies strike. ‘Unity in Community’ is also one of our core values and is extremely important to The Hotel Folk”.

the winner gets an eye catching trophy, £1,000 cash and a slap up dinner for family and friends at a restaurant in their area. Plus, two runners up receive cash prizes. Plus, every single KP that’s nominated gets an exclusive KP of the Year apron in a presentation tin. In addition, the winner’s kitchen gets a brand new Winterhalter warewasher.

Closing date for entries is 29th July. The awards will be judged by a panel of top foodservice industry names.

“I know how hard a KP’s job is, because I’ve done it myself,” says Kinkead. “I’d encourage people from every sector of the industry to nominate their kitchen porters for this award.” In the past KPs from hotels, hospitals, pubs, prisons and schools have all been in the running for the award.

To enter a KP, click on the nominate button at www.kpoftheyear.com.

The picture accompanying this press release shows KP of the Year 2019 Davie Fleetham with head chef Jim Jawor at BaxterStory at RBS. KP of the Year is the brainchild of Winterhalter UK. The company provides a total solution for dishwashing and glasswashing, from pre-sales advice to aftersales service, training and maintenance. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk

Looking for Answers To The Ever-Increasing Prices Of Electricity BeerTech’ s SmartCellar Provides Some Good Answers To Reducing Cellar Cooling Costs The BeerTech SmartCellar is a retrofit device which is connected to the main cellar cooler system. The Smartcellar can then control it to offer savings of around £1,200 a year, while still maintaining the beer in the keg at the correct storage temperature.

BeerTech have now installed this system into over 1,000 sites in the UK with many major brewers, pub companies, individual tenants and freehold sites over the past five years. Given the ongoing rises in electricity costs, this seems a more than interesting product.

Beertech’ s SmartCellar will actually record the exact savings made at each site independently, as well as the reduction in carbon footprint.

A free App. is simply downloaded to a phone, input with the cooler size on site, and the price paid per Kw. This then allows the device to measure the savings made at each premises individually.

When next connected by Bluetooth, the phone will retrieve these savings and generate a report, which is

automatically stored on the phone, but is also sent by e-mail from within the App. for storing and saving.

The system will also reduce Carbon emissions by around 1.5 – 2 tonnes per site per year. The carbon offset generated by the device is also worked out by the App., included in the report, and sent to the email address.

BeerTech’s Smartcellar offers a payback period of around half that normally considered to be a good investment, with every penny saved counted by the device itself! www.beertechuk.com/smartcellar

Issue 111

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Hospitality & Tourism Records Growth Despite Economic Slowdown According to the Lloyds Bank UK Sector Tracker, output growth in most UK sectors slowed in April as rising inflation weighed on demand for goods and services.

leisure facilities – saw output grow at the second-fastest rate of any sector monitored in April (65.0), behind only software and services (69.2), as firms continued to benefit from a relaxation in Covid-19 travel restrictions.

While the overall UK economy continued to grow in April, eight out of the 14 sectors monitored by the Tracker experienced a slower rate of output growth month-on-month – four more than in March. However, the number of sectors recording an overall increase in output remained resilient, dropping by only one month-on-month (11 in April vs. 12 in March).

However, the sector’s pace of growth slowed month-on-month as firms reported a fall in new business for the second month in a row (56.6 in April vs. 63.6 in March and 64.5 in February).

The slowdown in output growth was driven by consumers and businesses reining in spending amid concerns over levels of inflation. Eleven out of 14 sectors recorded weaker demand for new orders in April – the highest number since July 2021. The economic headwinds have led to expectations that businesses are likely to respond by focusing on building in financial and operational resilience, including through strong working capital management and optimising inventory levels.

Against a backdrop of rising costs, businesses increased what they charged customers at a record pace in April. The Tracker’s Prices Charged Index posted a record increase from 68.3 in March to 69.4.

Businesses in the service sector continued to see overall order volumes grow month-on-month, despite the sector recording the sharpest slowdown in order growth. Between March and April, the Tracker’s service sector new orders index fell by five and a half points to 54.9, compared to a decline of 0.1 points in the equivalent manufacturing sector index (51.7). A reading above 50 on the Tracker indicates a rise, while a reading below 50 indicates contraction.

Tourism & Recrea tion Tourism & Recreation – which includes pubs, hotels, restaurants and

Tourism and leisure firms recorded the fastest uptick in input prices of any services sector – registering 91.4 on the Tracker’s Input Price Index – followed by transportation businesses (87.6).

“It’s encouraging to see sustained hiring across the economy, despite the more challenging backdrop. However, while the strength of the UK labour market represents a major positive for consumers, firms continue to struggle to fill vacancies. This poses risks for faster wage growth and further increases in inflation in the year ahead. A crucial factor will be the outlook for demand and how new orders respond to the rising cost of living.

Price increases were most common among manufacturing firms, particularly automobile and auto parts (85.9) and food and drink (80.8) producers.

Scott Barton, Managing Director, Corporate and Institutional Coverage, Lloyds Bank Commercial Banking, said: “Surging input costs and supplier delays will be top of the agenda in executive offices up and down the country.

Despite inflationary pressures, UK businesses continued to raise their employment levels, with 13 of the 14 sectors registering a rise in employment over April – the same proportion as March as firms maintained efforts to clear staffing backlogs.

“Strong working capital management will be key as firms look to navigate the uncertain landscape. While prices squeeze margins, and delays hinder production and delivery, cashflow disruptions will hold businesses back from capitalising on growth opportunities as they arise.

Jeavon Lolay, Head of Economics and Market Insight at Lloyds Bank Commercial Banking, said: “Consumers are becoming far more conservative in relation to spending as the cost-of-living rises – which in turn is having a direct impact on business’ output growth.

“Reviewing operational areas like supplier and customer payment time and optimising inventory levels will all help improve operational flexibility, putting businesses on the strongest possible footing for future growth ahead.”

Let’s Celebrate Pub Pride!

The Campaign for Real Ale is calling on people to celebrate Pub Pride on 27 May as part of its Summer of Pub campaign to encourage pub-going over the summer months.

Pub Pride, run by the charity Ask for Clive, is an opportunity for communities to celebrate Pride locally and promote inclusive and welcoming spaces for LGBTQ+ people everywhere. Pub Pride events range from displaying Pride flags and bunting to full on cabaret nights, discos, and karaoke.

There are hundreds of Pub Pride events taking place across the country and you can search for events near you on our Summer of Pub map, which also displays activities and events taking place all summer long, ranging from tap takeovers to pub quizzes.

CAMRA has also identified participating pubs have made it into the exclusive Good Beer Guide to help participants find their perfect pint here.

The organisation has also worked with award-winning beer writers to develop guides and resources to help with diversity and inclusion across the industry.

These include:

“Businesses are also battling intense cost pressures, with a record share of firms reporting raising prices to maintain margins. However, it remains to be seen just how much more they can pass on – with higher prices already having a sizeable knock-on effect on demand in some sectors.

• A 3-part audio series from award-winning podcaster Emma Inch exploring the vital role the pub has played for LGBT communities over the years (Part 1, Part 2, Part 3)* • Katie Mather’s article on the Pub of the Future CAMRA’s National Chairman Nik Antona said: “Pub Pride is a brilliant way for pubs to show their support for the LGBTQ+ community and ensure they feel welcome in the venue. CAMRA is proud to support Pub Pride this year and we hope people continue to celebrate a Summer of Pub by visiting their locals over the coming months. If you’ve ever needed a reason to head to the pub, we have you covered!”

This year CAMRA’s flagship beer festival will run “Ask for Clive” in conjuncture with “Ask for Angela” at the Great British Beer Festival, taking place from 2-6 August. Both schemes provide women and members of the LGBTQ+ community with a safe word to help them escape from uncomfortable situations.

Danny Clare from Ask Clive said: “It’s great to have CAMRA’s support with Pub Pride and Ask for Clive at its flagship festival. I hope everyone joins us in raising a glass and celebrating Pub Pride event on the 27th of May and coming down to the festival to help keep the Summer of Pub celebrations going all summer long!”

Food and Drink Sales in Britain’s Cities Back in Growth as Workers and Visitors Return Issue 111

The Top Cities Vibrancy report reveals buoyant Spring sales for restaurants, pubs and bars as Bristol is ranked Britain’s most vibrant city, while northern hubs bounce back Restaurants, pubs and bars in Britain’s major city centres are achieving solid growth in sales from pre-COVID levels, new research from CGA and Wireless Social shows.

The joint ‘Top Cities’ report combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s ten most populous cities over the four weeks to 7 May 2022.

It shows that nine of the ten cities recorded higher sales over the four-week period than in the same period in 2019. Bristol tops the list of most vibrant cities, and sales growth was also above 8% in Manchester, Birmingham and Glasgow. See below for the full list of cities.

In the longer run, Manchester and Liverpool have achieved the highest sales growth since the start of the ‘Top Cities’ research in late 2021.

These two cities have picked up where they left off before COVID, when CGA research showed hospitality was achieving some of its strongest sales growth and new openings there.

However, log-in volumes in all ten cities remain well below 2019—an indication that sales growth is being driven by higher spend and increased prices rather than by more frequency. The report also shows that London’s sales remain short of the levels of 2019, though with more

commuters and tourists returning, the capital is getting closer to growth.

Optimism about city-centre restaurants, pubs and bars is tempered by high inflation, with costs rising sharply in food, energy, labour and other key areas. Steep price rises are also starting to squeeze some consumers’ spending.

CGA client director Chris Jeffrey said: “After more than two years of turmoil, Britain’s biggest cities are getting back to their pre-COVID vibrancy. We continue to see a release of pent-up demand, especially for late-night dining and drinking, and the steady return of workers to offices has been a welcome boost. However, footfall remains some way off what might be expected at this time of year, and COVID issues have been swiftly followed by intense cost pressures on businesses and consumers alike. While the long-term outlook for city-centre hospitality is good, significant challenges lie ahead.”

Julian Ross, founder and CEO of Wireless Social, said: “While it’s great to see sales activity ahead of 2019 in some parts of the country, it is concerning that London has fallen back down these rankings from the growth it experienced last month. The shift to flexible working, with the majority of office workers still spending part of the week at home, has hit the capital hardest; but, with summer on the horizon we can all be hopeful that this will drive traffic in major tourist hot spots. In the face of inflation hitting a 40-year high, ongoing price increases and a labour market with a record number of vacancies, the sector is still battling

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unprecedented challenges and will continue to do so for the foreseeable future.”

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

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the four weeks to 7 May 2022. Numbers in brackets indicate position for the previous four weeks to 9 April 2022.

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

Springboard, Offers Support to Ukrainian Refugees with Training and Jobs Access The UK hospitality charity, Springboard, is offering support to Ukrainian refugees via their employability programmes, designed to provide job seekers with the skills needed to start a flourishing career in hospitality.

Open to all unemployed people eligible to work in the UK, Springboard’s programmes help disadvantaged and unemployed people of all ages, backgrounds, and walks of life to gain the skills, knowledge, and experience required to get a job in the sector.

Training is tailored to the individual’s needs and can include not just industry skills, but meta-skills, such as well-being and building confidence, in addition to how to apply for jobs, writing an effective cover letter and CV, and even interview practice with professional feedback.

Welcoming applications from Ukrainian refugees, Springboard can provide essential resources and assistance to those entering the country and seeking employment, whether or not they have prior experience working within the hospitality industry.

Once training has been completed, the trainees have access to over 25,000 potential new jobs on the CareerScope hub, ranging from front-of-house roles to management positions, as well as finance, sales, and HR. There is a wealth of additional support available on CareerScope, a partnership

between five organisations: Springboard, UK Hospitality, the Institute of Hospitality, Hospitality Action, and the Savoy Educational Trust. Its objectives are to promote careers in hospitality, attract talent to the industry and help those who work in the industry. Financial and mental health support are among the support available.

Aiming to futureproof the talent pipeline for hospitality by addressing the ongoing staff and skill shortages, Springboard encourages anybody interested in securing a job in hospitality, leisure, and tourism to create a free CareerScope profile and explore the training and job opportunities available.

Chris Gamm, CEO of UK hospitality charity Springboard, said: “We are deeply saddened by the ongoing situation in Ukraine and the effects it has had on thousands of people, leading them to seek refuge in the UK. We want to emphasise that our initiatives are open to all unemployed people eligible to work in the UK, and we encourage individuals looking for support in finding work within the hospitality, leisure, or tourism industries to make use of the employment programmes available to them. Our CareerScope platform has a wide range of job opportunities that we hope will help support a broad cross-section of the Ukrainian community relocating to the UK to secure meaningful employment in roles that they will find rewarding and enjoyable.”

CIEH Raises Concerns Over Delay in Junk Food Promotions Ban to Tackle Obesity A ban on junk food advertising online and before 9pm on television was due to come into force in January 2023, introduced as part of the recent Health and Care Act 2022. This has been delayed until January 2024.

Kate Thompson, Director of CIEH Wales, said: “The government published its obesity strategy in July 2020, noting that around two-thirds of adults are above a healthy weight and one in three children leaving primary school are overweight or obese. Delaying these measures blows a hole in the government’s commitment in the strategy to tackling one of the biggest long-term health challenges that this country faces.”

A ban on promotions such as buy-one-get-one-free (BOGOF) offers and extra free deals on products high in fat, salt and sugar (HFSS) was due to come into force in October 2022 under the Food (Promotion and Placement) (England) Regulations 2021. This has also been delayed until October 2023. The Government has said the new measures would have coincided with a rise in energy and goods prices.

“Obesity prevalence is highest amongst the most deprived groups in society and we know food choices are shaped and influenced through advertising in its many forms. These delays will do nothing for levelling up and reducing health disparities around the country. We would like to see more government-backed economic incentives to promote healthy eating, so the healthy choice becomes the easy and affordable choice.”

The Chartered Institute of Environmental Health (CIEH) raised serious concerns about the Government’s announcement last week that bans on promotions of unhealthy ‘junk’ foods would be delayed.

Sunny Saturday Puts Drinks Sales in Growth for Fourth Week in a Row A warm Saturday helped Britain’s On Premise to end the week’s drinks sales just ahead of pre-COVID-19 comparatives, CGA’s latest Drinks Recovery Tracker shows.

Average sales by value in managed pubs, bars and restaurants in the seven days to last Saturday (14 May) were 1% up on the same week three years ago. It is the fourth week in a row that sales have been in growth—though high inflation means sales are still well below 2019 in real terms.

Cool weather at the start of the week meant sales were down by between 8% and 15% from Sunday to Wednesday. However, they rose in line with the temperatures in the second half of the week, peaking with 19% growth on Saturday. As well as the sunny weather, pubs and bars were boosted by screenings of football’s FA Cup Final.

The match delivered a particularly useful lift to beer sales, which ended the week virtually level with 2019. Soft drinks were also flat, while cider was down 6%. Wine had its worst week since February at 14% down. Spirits were once again the strongest of the categories, with sales across the week up by 15%.

“These figures are a reminder of the huge difference that sunny weather makes to drinks sales,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Four successive weeks of growth is positive, and operators and suppliers must now keep everything crossed for sunshine over the Bank Holiday and Queen’s Jubilee weekends. However, there is no escaping the impact of inflationary pressures on both consumers’ spending confidence and real-terms sales.”

Delivery Sales More than Four Times Higher Than Pre-COVID, But Growth Eases in 2022 Issue 111

Delivery sales at Britain’s leading managed restaurant and pub groups in April were 357% higher than the pre-COVID levels of April 2019, the latest edition of the CGA & Slerp Hospitality at Home Tracker shows.

It continues the stellar performance of the delivery sector since the start of the pandemic. Takeaway and click-and-collect sales have also increased over the last three years, though by a much more modest rate of 26%.

Combined sales of deliveries and takeaways were 114% higher than in April 2019.

They accounted for around 24 pence in every pound spent with the managed groups participating in the Tracker.

However, sales have plateaued in 2022, as COVID-19 restrictions eased and consumer confidence about eating-out improved. The Hospitality at Home Tracker shows April’s delivery and takeaway sales were 34% below the levels of April 2021, when Britain was emerging from strict COVID-19 restrictions and venues were

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starting to reopen.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “While growth in sales have slowed from the peaks of COVID-19 lockdowns, these figures show how deliveries have become entrenched in consumers’ habits, as they now account for nearly a quarter of all spending with managed groups. Our Tracker also indicates that deliveries are steadily eating into the takeaway and click-and-collect sector as consumers opt for the convenience of food and drink delivered straight to their door.”

Slerp head of sales, Thomas Messett, said: “The fact that for every pound spent, 24p went on takeaway and delivery orders, is huge. With operators facing mounting cost pressures, you can’t afford to ignore direct ordering. When you then layer in loyalty to continue to drive repeat business, you really see the power and potential of direct ordering.”

Jane Peyton, beer sommelier and instigator of Beer Day Britain said ‘After two years of being unable to commemorate Beer Day Britain in the way we normally do because of the pandemic, we can once again meet in person to celebrate national beer day. Beer tastes so much better when consumed with friends, and even better in a pub with

a great atmosphere!’

Beer Day Britain is an annual celebration on June 15th for all beer lovers and it celebrates all beer including traditional ales, mainstream lagers, and limited edition craft beer and everything in between no matter where it is brewed or who owns the brewing company.

June 15th is significant because that is also the date Magna Carta was sealed in 1215. The great charter mentions ale in Article 35.

‘Let there be throughout our kingdom a single measure for wine and a single measure for ale and a single measure for corn…..’

Ale was so important in England in 1215 that it was cited in one of the most significant legal documents in history. Today beer and pubs are still central to British life and seven out of 10 drinks sold in a pub are beer.

For more information and to download a logo please visit www.BeerDayBritain.co.uk or on social media – @BeerDayBritain on Facebook, Instagram, and Twitter.

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Issue 111

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New Report from WTTC Reveals UK Travel & Tourism Sector is Expected to Create 700,000 Jobs Over the Next Decade The World Travel & Tourism Council’s latest Economic Impact Report (EIR) reveals the Travel & Tourism sector in the UK is expected to create nearly 700,000 new jobs over the next decade.

The forecast from the World Travel & Tourism Council (WTTC), shows an average of 70,000 new jobs will be created every year for the next 10 years.

According to the report, the UK’s Travel & Tourism’s contribution to GDP is forecasted to grow at an average rate of 3% annually between 2022-2032.

This is nearly twice the 1.7% growth rate of the overall economy and is set to reach more than £286 billion (10.1% of the total economy).

By the end of 2022, the sector’s contribution to GDP is expected to grow nearly two thirds (62.7%) to nearly £214 billion, amounting to 8.9% of the total economic GDP. However, over this period, employment in the sector is set to grow by only 0.5%, to reach just over four million jobs.

“Smart countries are investing overseas to get visitors back. Travel & Tourism can contribute 10% to the economy and yet it is not even discussed at senior levels. The UK will lose out to other European destinations if this isn’t addressed urgently.”

In 2019 when Travel & Tourism was at its peak, international visitor spending in the UK reached a significant £36.4 billion. However last year, as the UK continued to struggle to attract visitors to its shores, the total spend was just £3.9 billion.

Before the pandemic, the UK Travel & Tourism sector’s contribution to GDP was 9.9% (£234.5 billion) in 2019, collapsing back to just 4.3% (£93.8 billion) in 2020, which represented a staggering 60% loss above the global impact of 50%.

The latest EIR report also reveals that 2021 saw the slow beginning of the recovery for the UK’s Travel & Tourism sector.

Last year, its contribution to GDP climbed 40.3% year on year, to reach more than £131 billion, still significantly below 2019 levels.

Julia Simpson, WTTC President & CEO, said: “Over the long term the future looks bright for the revival of the UK Travel & Tourism sector, but in the short term, international visitor spend is so low it is hampering the country’s economic recovery.

The sector’s modest recovery was unlined by the creation of less than 16,000 new Travel & Tourism jobs, to reach 4.11 million, which is still some 170,000 jobs fewer than before the pandemic

“After two years of economic damage to the sector, the UK government continues to take this sector for granted. There has been no focus or understanding of how critical Travel & Tourism is to the UK economy.

The sector’s contribution to the economy could have been higher if it weren’t for the impact of the Omicron variant, which led to the recovery faltering around the world, with many countries reinstating travel restrictions.

Industry Recognises Parliamentary Cider Champions UK cider industry leaders gathered in Westminster on Tuesday (24 May) to recognise the MPs who champion cider companies, the people who work for them, the farmers growing cider apples and the rural communities that benefit from the Great British cider industry.

The event organised by the National Association of Cider Makers (NACM), was hosted by Sir Bill Wiggin MP, President of the All-Party Parliamentary Cider Group (APPCG).

MPs from cider growing areas including the West Midlands and South West were recognised for their long standing commitment to the industry. Cider Makers from across the regions presented MPs with a personalised gift box including a selection of British ciders and a commemorative cider glass.

Speaking at the event, James Crampton, Chair of the NACM commented

that, “the MPs who were recognised this evening go above and beyond to ensure that our small, rural industry is recognised for its great contribution to the UK and to British culture. It was great to finally gather people together after a gap of more than two years, to say thank you for their support and for making sure that cider making and cider apple growing remain a priority for the government. The continued support of these MPs is critical to sustain the livelihoods of the 11,500 people that rely on the industry”.

Sir Bill Wiggin MP, Member of Parliament for North Herefordshire, said, “it is always a delight to represent and promote Great British cider makers and the fantastic ciders that they produce.

“Cider making contributes to our rural counties including Herefordshire and as the UK are global market leaders we should be proud to support this fantastic British success story.”

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The auction takes place at the hotel on June 21 and 22nd, 2022 commencing at 10.30am each day. Online bidding will also be available via a live webcast.

The sale catalogue may be downloaded at https://bit.ly/3LyRmn4

Hospitality’s ‘Soft Power’ Is Key To Weathering Endemic Labour Shortage 14

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Issue 111

By Jennifer Johansson, founder and CEO of Placed App (www.placed-app.com) Another week, another story about the grim outlook for the hospitality sector, beleaguered by labour shortages and restaurant closures. Last month, Westminster City Council announced a £1m scheme to drive recruitment within London’s hospitality and tourism sectors. But are interventions like this substantial enough to address the engrained issues that lie at the heart of hospitality’s recruitment woes?

Covid has seen hospitality businesses struggle more than twice as much as other industries to fill vacancies (ONS, 2021). This is, in part, exacerbated by Brexit but also as a result of negative perceptions regarding jobs in hospitality.

Hybrid working, now widely the norm, is giving people an alternative to the hard slog of shift work demanded by industries such as hospitality and care work. With mental health issues being a particular feature of the pandemic, people desire employment that fosters better work-life balance, more flexibility and more well-being benefits from their employer. Consumers are being choosier in who they shop and work with – particularly in light of how badly some corporations have treated their customers or staff at times of great adversity. P&O Ferries’ sacking of 800 staff and replacing them with cheaper agency workers is an irrefutable case in point. Meanwhile, Wetherspoon is an example of a company whose soft power – rightly or wrongly – was diminished in the wake of the Covid-19 lockdown, following heavy petitioning from nearly 100 MPs for the company to pay its workers after negative reports in the media (reports that Wetherspoon have said were ‘entirely untrue and baseless’). However, these media reports inevitably harmed its public reputation as a ‘responsible’ employer. Lessons have been learnt.

Candidates want to work for a socially responsible and caring employer.

It is the strength of this ’soft power’ that will determine how well and effectively businesses can attract talent in these turbulent times.

I’ve worked in the hospitality sector since I was 14 and I’ve always been curious about the industry’s UK’s recruitment problem.

It’s a vibrant, sociable, exciting and creative industry in which to work if you’re a people person. In my native Sweden, if a graduate has ambitions to build a career in hospitality, no one challenges, belittles or judges this

desire. They’re not considered to be over-qualified and the sector is not perceived as an unattractive one in which to enter. When it comes to growing professionally in nearly all sectors, one always starts off at the bottom and progression occurs with hard work and experience.

Hospitality is no different in this respect.

Yet the UK hospitality industry’s image ‘problem’ is preventing prospects from considering a long-term career in the sector and has, in some respects, contributed to the industry’s perpetual high-churn rate. When it comes to recruitment, the applicant now has the upper hand. This is not such a bad thing. The wielding of such power may force organisations, including those in high churn sectors, to innovate their propositions to attract personnel that will drive their success. Innovation rarely happens when one operates within their comfort zones. Covid and Brexit have definitely not given the hospitality industry an easy ride.

There has never been a more opportune moment for an industry reset; where businesses in the sector may reappraise how they can draw in talent, not just through policies and operations that show themselves as responsible employers with wellbeing, work life balance and flexibility at the heart of their employee engagement schemes. There also needs to be a wider effort to position hospitality as a rewarding career route where wait staff et al. can envisage a pathway towards sitting in the highest offices of an organisation one day, give or take the right attitude and training to support them on that journey. And of course businesses need to publicise all the compelling reasons why people should apply to work with them.

Prior to starting my business, back when I was working for a luxury concierge service and talking to managers and owners of hospitality businesses every day, I saw how they were always recruiting for positions. It was hardly modern and completely misattuned to the way Gen Zedders consume information and look for work. Herein lies a problem to their recruitment strategy that is easily solvable if technology is employed and a more considered effort was made to show how they are appealing employers.

Then there’s the cost of working in hospitality and the unshruggable belief that hospitality jobs pay poorly. Money is king, so the saying goes, and never has this been more apparent in a world where cost of living is rising exponentially.

Yet the pandemic has revealed two things within us: firstly, a greater appreciation for the intangible things in life that money can’t buy and, secondly, an even greater intolerance for businesses and brands who fail to support the community in their greatest time of need. In a new val-

ues-driven world, it is the hospitality businesses that are able convey themselves as caring, responsible employers that will win the war for talent.

Clarification and correction An earlier version of this article by Ms. Jennifer Johansson published on 29th April 2022 featured in the CLH Digital publication stated, without any accompanying explanation or justification, that Wetherspoon, along with P&O ferries, was an example of a company that that treated its employees badly. The author Ms. Jennifer Johansson accepts that this statement about Wetherspoon was issued without explanation and are happy to provide context to this statement in this revised version.

J.D. Wetherspoon have responded to clarify that: “Pubs and restaurants were closed by the government from the night of the 21st March 2020. It was not the company’s position that staff would not be paid for the work they had done and no decision was ever taken to that effect. To state otherwise is untrue and entirely baseless. In addition, the company never refused to pay employees going forward.

Accordingly, it is completely untrue there was a reversal of a decision caused or forced by public or political pressure or backlash. On 27th March 2020, all staff wages for all work done up to either the 22nd or 23rd March 2020 (dependent on role) were paid and it was always the company’s intention that this would be the case. All Wetherspoon staff were thereafter paid on a weekly or monthly basis without interruption.”

CLH News would also draw reader’s attention to our editorial disclaimer that views expressed within the publication are not necessarily those of the publisher or the editorial team.

Three Quarters of Nightlife Businesses Say Door Staff Shortage Impacting Public Safety over the summer.

New figures released today from the Night Time Industries Association with (NTIA) and UK Door Security Association (UKDSA) have revealed that 75% of members surveyed – including nightclubs, bars and pubs – felt that security staff shortages were impacting on their ability to protect the public, and 60% felt this was impacting on public confidence to go on nights out.

The NTIA & UKDSA have been calling on the Government to intervene in order to alleviate the crisis, with concerns mounting for the festival season where security resources will be placed on further pressure.

Michael Kill, CEO of the Night Time Industries Association, says: “We are simply running out of time: the sector has been raising the alarm about security resource concerns for the last few years and we are only now slowly starting to engage with the Government on this crisis.”

The figures come against a backdrop of an increased focus on the safety of women at night following anti-spiking campaigns and the recent recommendations by the Home Affairs Committee Inquiry into Spiking. The Government also plans to place a duty on businesses to protect the public from terrorist threats following recommendations from the Manchester Arena inquiry.

“The summer is approaching very quickly, and we need a Government intervention to remedy the situation before we are potentially subject to another tragedy where lives are lost, and we are left to take action retrospectively.”

More worryingly, 57% of all businesses surveyed thought that the quality of door security staff was ‘poor’, against only 31% who thought that security staff were up to standard.

There was also a stern warning from 77% of businesses who thought the situation may deteriorate further as the most experienced security staff are diverted towards festivals

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

“The current Private Security Act is not fit for purpose, the regulator is struggling to control the market without the relevant tools and we are about to embark on one of the busiest event seasons for the last decade following on from the pandemic. Government needs to act – and act fast.”

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

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.

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Issue 111

What is the Cost of a Cyber Attack or Data Breach?

Article supplied by the Eastern Cyber Resilience Centre (ECRC) - www.ecrcentre.co.uk

WILL I GET FINED BY THE ICO IF MY BUSINESS SUFFERS A DATA BREACH?

but also finding out at 4pm on a Friday before a 3 week close down. The breach was reported to the ICO due to the potentially sensitive information stolen.’

As with many things in life the answer to this tricky question is...it depends? One thing that may surprise you is that if you take cyber resilience seriously, then you may be able to reduce or eliminate this cost completely.

‘The Trust first completed the IASME accredited Cyber Essentials process in May 2019 and continued thereafter. They duly followed their guidance in reporting the incident to their insurer immediately. The response was fantastic.’

WHAT IS THE COST BREAKDOWN FOR A CYBERATTACK?

‘Within 2 hours the insurer had arranged for a conference call for 3pm on the Saturday which had not only ourselves, the Trust’s Data Protection lead, the school IT provider but also a leading City law firm and a cyber security expert from KPMG.’

Losing data can be as a result of many events, but as we are a cyber resilience centre let’s assume it’s because of a cyber-attack that results in the organisation’s network being breached and their data being stolen and / or encrypted. Let’s look at where the cost of the attack may come from.

COST ONE – loss of operational effectiveness. So the first impact will be in loss of business as you company comes to understand the nature and effectiveness of the attack. This may be caused by potential customers coming to your website, and on being unable to log in simply going elsewhere to get their product. And it may come from being sued by supply chain organisations from being unable to fulfil contracts.

COST TWO – paying the ransom. More than 80% of UK companies agree to pay ransoms to cyber criminals, which is significantly higher than the global average.

COST THREE – resetting the operating environment. As part of the incident response your organisation will have to work through the impact of the cyberattack and put themselves back into Business as Usual mode.

COST FOUR – reputational loss. If customers and suppliers don’t think that you’re going to look after their data, they may look elsewhere to do business.

COST FIVE – ICO fines. Just when you think you’re out of the woods you might get slapped with a significant fine from the Information Commissioner’s Office. And as it remains a legal obligation to report a breach to the ICO there is no legal way to avoid their scrutiny. But the level of the fine, or whether you’re fined at all will depend on a number of factors.

WHO ARE THE ICO AND WHAT DO THEY DO? The ICO was set up as an independent organisation to ensure that UK businesses adhered to Data Protection provisions, and handled / protected data according to the law. They can fine businesses up to 17.5 million pounds or 4% of global turnover, whichever is higher.

But the ICO do not automatically fine every organisation that suffers a data breach – they look behind the breach at the structure of the affected company; and if they have carried out a proportionate response to protecting their data – through adequate cyber resilience measures for example, then they may not issue a fine and simply offer guidance and support.

CASE STUDIES The following are a list of the more infamous data breaches in the UK that have led to fines from the ICO.

Cambridge Analytica and Facebook On 23 March 2018, the ICO searched the London headquarters of Cambridge Analytica amid reports that the firm harvested the personal data of millions of Facebook users as part of a campaign to influence the U.S. 2016 presidential elections. In October 2018 the ICO issued a fine

‘The cyber specialist was allowed access to the schools network and within 4 hours had discovered how the incident occurred, rectified the problem and provided a report on the incident. At the same time the Law firm had assessed the potential repercussions and made their recommendations.’ of £500,000, the maximum allowable at the time the incidents occurred, to Facebook, for breaches of data protection law. The ICO's investigation found that between 2007 and 2014, Facebook processed the personal information of users unfairly by allowing application developers access to their information without sufficiently clear and informed consent, and allowing access even if users had not downloaded the app, but were simply 'friends' with people who had.

Equifax In September 2018, the ICO issued Equifax Ltd with a £500,000 fine for failing to protect the personal information of up to 15 million British citizens during a cyber-attack in 2017. The incident, which happened between 13 May and 30 July 2017 in the US, affected 146 million customers globally.

IS THERE ANYTHING I CAN DO TO AVOID BEING FINED? This is explained by one of the ECRC’s Advisory Group members – Andy from DPO for Education (https://www.dpoforeducation.co.uk/) an outsourced Data Protection Officer function that operates on behalf of a number of schools across the South East of England.

Andy explains ‘We have spent a great deal of time advising clients to gain Cyber Essential accreditation. We are well aware that it is not the highest level of IT security accreditation but it does demonstrate an appropriate level of commitment to protect against cyber threats for many organisations in line with GDPR requirements.’

Whilst the cost to schools has risen to up to £450 for some schools both DPO for Education and the ECRC agree that it is an accreditation worth undertaking. Not only does it provide insurance cover of £25000, and protect fully or partially against up to 99% of current cyber threats also demonstrates to the ICO that your organisation is taking Cyber Security seriously. A real life example of this is explained by Andy.

‘The following incident occurred on the last day of term before the Christmas holidays when one of our School Academy Trust clients discovered that they had suffered a brute force cyber-attack some weeks previously back in mid-November. The Outlook email account of a member of the Senior Leadership Team was hacked that resulted in a change to the “rules” and several thousand emails redirected. Not surprisingly there was a degree of panic not only in what data may have been lost

‘Within 18 hours of the incident being discovered reports had been written and collated and the information sent to the ICO. The following week we received a letter from the ICO stating that they were satisfied that the Trust’s data had been’ “…. processed in a manner that ensures appropriate security of the personal data, including protection against unauthorised or unlawful processing and against accidental loss, destruction or damage, using appropriate technical or organisational measures (‘integrity and confidentiality’)” The case is now closed.

‘For anyone who doubts the value of Cyber Essentials this will hopefully clear any misgivings they may have. Firstly, the professionalism of the services provided by all those connected with the insurance claim was first class and put the client’s mind at ease. Secondly the ICO’s acknowledgement by following Cyber Essentials, the Trust had taken appropriate measures in its protection of data is good to know.’

‘As we stated at the start of the article it is not the silver bullet.

However, in this example, the £450 spent on Cyber Essentials scheme has proven to be great value and we will continue to urge all organisations to consider it.’

CYBER ESSENTIALS ACCREDITATION We would like to thank Andy and his team for sharing this really insightful case study into the effect of a real life cyber-attack and how this particular school navigated it, with DPO for Education’s assistance.

To find out more about the accreditation scheme go to https://www.ecrcentre.co.uk/what-is-cyber-essentials.

And remember that free membership with the centre https://www.ecrcentre.co.uk/core-membership-sign-up includes a free guidance package called Little Steps that will help you to become accredited.

REPORTING CYBER CRIME Report all Fraud and Cybercrime to Action Fraud by calling 0300 123 2040 or online. Forward suspicious emails to report@phishing.gov.uk. Report SMS scams by forwarding the original message to 7726 (spells SPAM on the keypad). s common cyberattacks.

Perthshire Hotel Now Amongst Continent’s Finest

Staff at Scotland’s top ranked hotel are celebrating after the Perthshire country house was voted in the top 25 in Europe for the first time.

“There are a lot of hotels in Europe so to come in the top 25 is pretty impressive,” smiled Chef, Rich Murray.

The 4-Star Green Park Hotel in Pitlochry was named Scotland’s best for the second year in a row in Tripadvisor’s coveted Travellers’ Choice Awards 2022.

“We are lucky to be busy most of the time so people are coming here for a reason and they must like the product.”

However, it took a maiden place amongst the continent’s finest and was only pipped for the best of Britain prize by The Resident Covent Garden in London.

Aside from the stunning lochside location, with a vista of steep wooded hills, guests ranked the personal touch as one of the key ingredients making it a top European hotel.

The top 25 ranking in Europe is a major accolade for the Highland Perthshire Hotel which sits within three acres of verdant grounds on the edge of picturesque Loch Faskally.

“There can be a really big turnover of staff in hospitality but the staffing is quite stable, here,” said Duty Manager, June Ann Gallacher, who has worked at the hotel for over 20 years, alongside husband, David.

It also places a Scottish hospitality provider alongside the likes of the Romance Istanbul Hotel, Paris’ La Maison Favart and the Waldorf Astoria in Amsterdam.

The original Green Park Hotel was built in the late 19th Century as a tranquil rural escape for two socialites who were prominent on the scene in Edinburgh and Glasgow at the time.

It has been run as a traditional country house hotel for over two decades by two generations of the McMenemie family.

Tripadvisor is the world’s largest travel guidance platform and staff are grateful that Green Park Hotel guests continue to rate their stay as a quality experience.

“We get a lot of repeat visitors so it is like everyone is part of a big family. Obviously the scenery is a big draw but I think people also warm to the personal touch and respond to that.”

The Green Park Hotel specialises in Scottish and French cooking, championing local produce, and the hotel is signed up to the Green Tourism Business Scheme to help the push for Net Zero.

“Obviously we are very pleased at the new listing, especially the ranking in Europe,” said co- owner Alistair McMenemie. “It is good for the local area and Scotland as well.

“However, this is a reward for all the team, their attention to the guests and what they put in, every day, to make the hotel a place people want to come to.”

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

Solo Travel in 2022? Why More People Are Travelling Independently 18

CLH DIGITAL

Issue 111

In 2022, more and more people are taking the road less travelled on their own. Solo travel isn’t a new concept, and a while back, we were all taking inspiration from YouTube vloggers who were documenting the glamorous lifestyle of a solo traveller.

The pandemic put a stop to many of our travel adventures – or at least redefined them. In 2022, our thirst for exploration is being manifested in old and new ways, and solo travel is one of them. Google Search volumes for “solo travel” have increased by 132% between April 2021 and March 2022.

Together with Ben Mercer from Leisure Lakes Bikes (www.leisurelakesbikes.com), let’s dive into the growing trend and find out more about the motivations of today’s solo traveller.

The growing trend of travelling without company The world of solo travel is welcoming to all genders, yet women are more likely to go on a travel adventure on their own. Overseas Adventure Travel (O.A.T) reports that 47% of their travellers are registered as ‘solo’, and a whopping 85% of those are women.

In terms of the generations who are travelling without company, Gen Z and millennials are leading the way, with one in four travellers planning to travel solo in the next six months.

According to the Solo Traveler 2021 Reader Survey that took into account a total of 2,359 respondents from America, Canada, UK, and Australia, 70% of solo travellers are wanting to travel internationally.

Nevertheless, group travel is also popular amongst 62% of the respondents.

The rise of sustainability is also defining the way solo travellers are exploring the world. According to the Solo Traveler 2021 Reader Survey, 37% of the respondents are wanting to travel more consciously and sustainably. In order to reduce their eco footprint, 12% are planning on flying less.

Travel will be a priority in terms of budget (36%) with longer (20%), more frequent (22%), and road trips (26%) leading the way. 16% of solo travellers wouldn’t shy away from luxury on the road either.

Tour operators are also responding to the solo travel trend with special deals and the waiving of single supplements.

WHY TRAVEL SOLO? There are a host of benefits to travelling solo.

Solo travel gives you full control over your travel plans and the opportunity to steal some quiet time to yourself. In the Solo Traveler 2021 Reader Survey, 66% of the respondents chose this type of travel because they wanted to see the world and not wait for others. Similarly, 56% wanted to do whatever they want, and

48% like the feeling of freedom and independence.

While travelling on your own, you get to meet new people and make lifelong friends, and that’s what’s motivating 42% of the respondents in the survey.

Solo travel is also a great way to grow as a person, and 41% of the respondents are driven by this. Many travellers see it as a self-discovery journey, where you can learn who you are and what you want from life, as it can be quite cathartic.

According to “The Future of Wellness 2022” report by the Global Wellness Summit, “survivalist wellness” is emerging, which stands for people seeking resilience and self-reliance through spending time in nature. Solo travel is a great way to learn how to rely only on yourself, be comfortable in your own company, and be more resourceful.

TOP SOLO TRAVEL DESTINATIONS But where are solo travellers heading to? The interest in international travel is on the rise, as 26% are wanting to travel abroad, only 3% are interested in domestic solo travel, and 71% would like to try both, according to the Solo Traveler 2021 Reader survey.

Forbes has ranked the top 40 destinations for solo travel worldwide based on 12 ranking metrics. Ho Chi Minh City in Vietnam, Marrakech in Morocco, Istanbul and Turkey, Cairo in Egypt, and Hong Kong in China are headlining the list. These are all picturesque cities that you can explore by foot, on an electric bike, or on a bus tour. Remember, you’re travelling solo, so you’re in full control of how you experience your chosen destinations!

Since safety for women is one of the major concerns for female solo travellers, Adventurous Kate, an independent solo travel expert, advises: “I always recommend that solo travellers budget extra money for safety issues. That could be taking a cab home at night instead of public transportation, or rebooking accommodation in a better location or neighbourhood, or taking a scuba course with the company with the better reputation rather than the cheapest one.”

Solo travel is a great way to explore the world, and more and more people are gaining the courage to do it.

With tour operators taking the step to accommodate solo travellers, jetting off to a foreign destination independently or in a group will become even more appealing.

Sources https://trends.google.com/trends/explore?q=solo%20travel https://www.travelpulse.com/news/features/more-travelers-are-going-solo-in-2022.html?msclkid=c94c107ac46311ecae06d0399264f96e https://industryglobalnews24.com/over-85-of-solo-travelers-are-women-adventure-travel-reports https://solotravelerworld.com/about/solo-travel-statistics-data/?msclkid=c94c399cc46311ec9b1a894339d78ca6 https://www.sandiegouniontribune.com/lifestyle/travel/story/2021-12-05/solo-women-millennials-find-camaraderie-in-grouptours?msclkid=5e89f505c47c11ec89f90fb020186f93 https://www.globalwellnesssummit.com/press/press-releases/gws-annual-trends-report-2022/?msclkid=11b6f1a8b68b11ec8093c500266959cf https://www.forbes.com/uk/advisor/travel-insurance/best-international-destinations-for-solo-travellers-in2022/#:~:text=%20%20%20%20%20%20%20Destination,%20Cancun%2C%20Mexico%20%2017%20more%20rows%20?msclkid=d005be0d c47e11eca0df52c53acafc70

Bristol’s NEW Food & Drink Trade Show Is Helping Hospitality Action As part of the new Source Roadshow, now only four weeks away, Hale Events, the show organisers, have introduced a Feature Space focussed on supporting the great work that Hospitality Action do.

sumer. On top of that, the artwork Ollie creates will end up on a limited run, and magnum, of GinJar's gin, which will also be auctioned off. Ollie will be completing his work live at the show, in the Feature Space.

Hospitality Action is the national charity that offers help, advice, and support whenever times get tough for staff in the hospitality industry, to help get them back on their feet and enjoying the job again, or to prepare them for the next phase of their lives. It's fair to say that a lot of staff have been finding things tough lately!

The show is full of tasters and samples and the Feature Space is no different.

To help you chill out while you're enjoying all this, there will be a DJ creating some background sounds for you to enjoy. And it’s all for a good cause!

To find out what else there is to discover, come along to the show, on Thursday 16th June at Ashton Gate Stadium, Bristol.

Hale Events have commissioned Bristol artist Ollie Gillard of Gage Graphics to create a large one-off piece of work, that will be auctioned off later in the year, to raise funds for Hospitality Action. It will be a fun representation of the journey our food and drink takes from producer to con-

You can register for your free trade entry badge at bristol.thesourcetradeshow.co.uk or call 01934 733456.

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

An NHS Chef’s Guide To Budget-Friendly, Nutritious, and Delicious Meals 20

CLH DIGITAL

Issue 111

Matt Willis, Co-Head Chef at Clacton Hospital, NHS Property Services (NHSPS) shares insight around the challenges of hospital catering, and how best to manage budgets while cooking delicious and nutritious meals for staff and patients.

Catering for hospitals comes with its challenges. It is often a balancing act between having nutritious, healthy meals, while also making sure they are within budget and not wasted. And most importantly, the meals must be enjoyable for patients and staff.

HAVING A SEASONAL MENU A big part of saving money and having a tasty menu is making sure meals are seasonal, freshly made and locally sourced. The patient menu is set by dietitians, so it must be adhered to for patients to get the nutrition they need. One way of ensuring this is cooking food from scratch. This can make a huge improvement to the quality of food. In our hospital, for example, making food from scratch allows us to significantly reduce salt out of the diets and ensuring that there are no premade or pre-packaged foods in every meal.

Using local suppliers is important, as the produce is fresh, and it is a more sustainable way of picking up ingredients needed for the daily menu. It is also great for altering the menu on the day – whether that is down to weather changes, or we have had requests to change up the menu. Ultimately, it is most important to provide people with the food they want. By going local, this can be done in a budget-friendly and sustainable way.

CATERING FOR EVERY NEED

It is important to know who you are cooking for. With so many patients and staff, catering for all comes with challenges – for example, there are 14 official allergens we need to consider. However, it also encourages creativity and to think more about what people want to and can eat. For example, providing an alternative menu is helpful, such as kosher, allergen-free, or needing softer foods. Ultimately, it is important to keep patients happy.

REDUCING FOOD WASTE Another important part of catering and sticking within budget is reducing food waste. In a hospital, if there are two portions left over on a counter, it cannot be saved for later and unfortunately it goes to waste. To prevent waste, we must consider portion control. This can be challenging as patients need a nutrient rich diet and to feel full for a sustained period of time. Where possible, always aim to prepare smaller portions, and if people are still hungry, recommend a snack like fruit or something to keep them going. In our hospital, I encourage the team to manage portion control – it is a crucial part of our training.

Leftovers can encourage you to be fun, creative and make simple foods delicious. Reducing food waste will also have a positive knock-on effect on budget, meaning that money won’t be wasted and can be continued to be spent on getting the best produce.

My top tips to reduce food waste and budget are: • Make a fish pie with leftover fish, with a quick sauce and mash potato ready for next day lunch service.

• I often put lamb in the slow cooker – if there is any leftover it works well in a lamb salad wrap.

• Leftover spaghetti Bolognese works a treat as a topping for jacket potatoes, or chili con carne! I also put it over chips sprinkled with cheese on top under the grill.

P&G Professional Reveals the Secrets to Running a Thriving Pub Highlighting What Pub-goer’s Look for Most roll in the toilets (33 per cent) or a sticky bar (28 per cent).

The top priorities pub-goers look for when choosing the perfect pub are good food (#1), cleanliness (#2) and being dog friendly (#3), according to a new survey commissioned by P&G Professional.

• Nearly a third (31 per cent) of those polled via OnePoll have even walked out of a pub due to poor cleanliness – and more than one in 10 (16 per cent) refused to leave a tip.

The study of 2,000 adults who visit pubs has revealed their top priorities, which also included a good atmosphere (35 per cent), followed by a garden for the summer (30 per cent), clean bathrooms (29 per cent) and plenty of seating (25 per cent).

• More than a quarter (28 per cent) have resorted to cleaning a dirty table themselves, and 18 per cent have complained to staff.

Berat Onur added: “We know the hospitality sector has had a tough time over the past few years, but so many pubs have been resilient, in finding new ways to bring customers back through the door. High hygiene standards are clearly important for pub-goers and that’s where we can help, with getting it right the first time to impress even the toughest of critics. At P&G Professional, we aim to help businesses thrive. That’s why for the #CommunityOnTap Awards, we want to shine a light on the pubs getting it right, whether that’s with food, staff, atmosphere or cleanliness. We’ll be highlighting what it takes to be a great pub.”

More than six in 10 (61 per cent) named the pub as one of their favourite places to socialise, with 49 per cent claiming they laugh more there than anywhere else. But the top turn-off for pub-goers were bathrooms which hadn’t been cleaned properly (53 per cent), dirty tables (49 per cent) and sticky floors or carpet (44 per cent).

P&G Professional is on a mission to help the hospitality sector thrive, by creating cleaning products that deliver value to the pubs and restaurants, meaning they can expect a professional clean the first time.

As part of this mission, P&G Professional have launched the #CommunityOnTap Awards, which aims to celebrate pubs who have found success by placing their businesses at the heart of their local communities.

The awards will showcase those who are getting it right, by bringing people together with welcoming spaces, hosting community events and also, prioritising excellent quality and hygiene standards to meet consumer expectations.

Berat Onur, UK and Ireland Sales Lead at P&G Professional commented: “The Great British pub has a special place in the heart of the nation. They come in all shapes and sizes, but they have one thing in common – they all help bring friends, family and the country to come together. The results show just how valued pubs are to the communities they serve. That’s reflected in the findings of the survey, with three-quarters agreeing pubs are a vital centre for communities.”

Further results highlighted the need for getting it right with hygiene and cleanliness.

• When looking at the top turn offs, those surveyed said they were disappointed when there was no loo

The awards will be judged by Berat Onur, P&G Professional Sales Lead for UK&I, Emma McClarkin the Chief Executive of the British Beer and Pub Association and Stuart Broad, celebrity pub owner.

Stuart Broad, celebrity pub owner and judge of P&G Professional’s #CommunityOnTap Awards commented: “As a pub owner, I know how important the pub is to British culture. So I wasn’t surprised to see threequarters of Brits agreeing pubs play a vital role in their communities.

“But owning and managing a pub doesn’t come without its challenges. In order to thrive during these difficult times, it’s crucial to impress your customers first time round and make sure it’s the kind of place they’ll want to return to time and again.”

To nominate your pub for the #CommunityOnTap Awards, for the chance to win P&G Professional Pub of the Year, visit https://communityontap.awardsplatform.com/ and complete the entry form provided.

Full terms and conditions can be found on the awards website.

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

22

CLH DIGITAL

Issue 111

Energy Costs for UK Hotels Have Doubled in Four Years ‘With energy costs for the hotels sector reaching record highs combined with other inflationary pressures, the fear is that the worst is still yet to come. VAT rate relief also came to an end in March, which may explain why average daily rates in April have dipped, suggesting that hoteliers are absorbing the VAT increase and additional costs themselves, but this can only last for so long.

Energy costs for the UK hotels sector in 2022 have doubled in four years, according to the RSM Hotels Tracker.

The data, compiled and produced by Hotstats and analysed by RSM UK, shows the cost of utilities (water inclusive) peaking at £8.03 per room in February 2022, and although falling slightly to £7.21 in March and £7.25 in April, this is still a significant uptick of 49 per cent when compared to pre-pandemic levels and nearly twice the cost in 2018.

‘Hotel businesses may have to eventually pass on the myriad of increased costs to consumers, which will undoubtably be a difficult route to take given that consumer confidence has reached a 40-year low due to the cost of living crisis. Unfortunately, future bookings may take a hit as a result.

Occupancy rates of UK hotels saw a marginal increase from 60.4 per cent in March to 62.8 per cent in April and have been increasing consistently since the Omicron-related dip in January.

Scotland and Wales saw 9 per cent and 7.3 per cent jumps in occupancy, respectively, however, UK occupancy still sits behind pre-pandemic levels of 77.7 per cent, largely due to reduced international and business travel and depressed figures in London offsetting the national average.

Average daily rates (ADR) in UK hotels dipped from £128.78 in March to £122.55 in April, but surpassed pre-pandemic prices of £110.58 in the same period in 2019. Revenue per available room remained flat this month at £77.01 in April – but is nearly £9 lower than April 2019 rates.

‘There are hopes for a busy summer period as international and business travellers return to the UK combined with a staycation boost if price inflation leads to more consumers holidaying in the UK. Although this will be positive news for the UK staycation market, accommodation prices are also increasing and so, this may not be a cheaper alternative in the end.

‘What is clear is that hoteliers are facing a number of headwinds whilst trying to gear up – it will be interesting to see how they overcome these challenges, but for now, the outlook for the sector looks uncertain.’

Chris Tate, head of hotels and accommodation at RSM UK, said:

Class of 92’s Hotel Football Donates £200,000 to Local Causes Hotel Football in Trafford has raised a whopping £200,000 for local charities since it opened in 2015 through a range of initiatives.

The football themed hotel has operated a basement bar, Old Trafford Supporters Club (OTSC) and asked visitors to donate £1 at each Manchester United home game with the aim of distributing funds raised amongst local community projects.

With a focus on local charities, a portion of the funds was distributed to Trafford Council who used the donation to fund a ‘Street Talk’ minibus providing necessary transport to enable a programme supporting young people across Trafford. 50 sessions engaging with over 750 young people and being able to operate 7 days a week for 52 weeks of the year.

This investment into young people has also been further enhanced by Hotel Football’s close relationship with University Academy 92 with mentoring and work experience opportunities provided for students with jobs available in different departments in the hotel, supporting young people’s future career goals and equipping them with valuable work experience skills which can be used following their graduation.

Hotel Football also works closely with local charity Foodinate who are aiming to end food poverty across the region. Foodinate curates’ partnerships with local hotels and hospitality venues and ensures that for every meal served at a participating venue,, £1 is donated back to the charity to support those living in

poverty.

At Hotel Football, this means that for every meeting or event package booked, £1 is donated to Foodinate to provide a hot meal for a person in Manchester.

Throughout the last seven years, there have been over 25,000 meals donated in this way, ultimately serving the Booth Centre and Mustard Tree in the heart of our City.

Chris Hull, General Manager at Hotel Football said: “We are incredibly proud of the money raised since opening in 2015. It is fantastic to be able to give back to our local community through many different avenues and is something we plan to keep supporting moving forward as we look to launch another partnership with Salford based charity Foundation 92.

“We’re looking forward to continuing this fundraising and hope to support a number of other community projects over the coming year, our most recent campaign saw us raise over £10,000 for Ben Dickinson – who walked from his hometown in Northern Ireland to Old Trafford back in March.”

In 2020 when the country went into lockdown, Hotel Football and their sister hotel Stock Exchange opened their doors to the incredible frontline NHS key workers providing a safe and comfortable place to stay, free of charge during incredibly unprecedented times.

Both hotels donated an incredible 3,500 room nights from March 2020 – November 2020. Continuing the support for the NHS, both hotels still offer NHS rates for key workers.

‘Beer Gate’ and ‘Party Gate’ Venues Shortlisted in Asian Restaurant Awards Two curry houses believed to have provided the takeaways for controversial political party meetings, have both been shortlisted for this year’s Asian Restaurant Awards, being held in Manchester on 27th June.

Winner at the year’s event will be included in the ACF’s new ‘One Hundred Top Curry Restaurants’ guide, which is being published currently, region–by–region, at www.Top100curryRestaurants.co.uk, with a printed version being available next year.

The Spice Lounge in Durham, which is thought to have provided the food for Labour leader Keir Starmer and other party members during the evening of the so called ‘Beer Gate’ meeting, has been nominated for Best Indian in the North East.

Later this year the ACF will also host the 6th Asian Restaurant Awards (Scotland) in Edinburgh at the Sheraton Grand on 19th September and the 12th Asian Curry Awards at the Grosvenor House in London, on 20th November 2022.

Dishoom, whose takeaway box is evident in a photo of Boris Johnson at a leaving event inside 10 Downing Street, is shortlisted in the Best Restaurant Group category. The Iranicafé style restaurants have branches in Manchester, Edinburgh and London.

These are the UK’s only restaurant awards open to all Asian cuisines, including: Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese.

The shortlist was determined by over 100,000 votes from members of the public. A panel of judges for the Asian Catering Federation (ACF), which hosts the awards, are currently touring the country to determine the eventual victors. Winners will be revealed at a glittering awards ceremony.

ACF’s chairman Yawar Khan says that many curry restaurants are facing an existential crisis: “Soaring food, energy and salary costs, combined with rising National Insurance and VAT rates, plus severe staff shortages, compounded by customers having less money to spend on restaurant visits and takeaways, is seeing record numbers closures,” he said.

The prestigious Fine Dining Category will be contested by Benares, Cinnamon Club, Grand Trunk Road, Heritage Dulwich, Indian Essence in Orpington, and Quilon in London, Ambrette in Canterbury, Indian Essence in Orpington, Mint Room in Bath Navadhanya in Cambridge and Prithvi in Cheltenham, The full list is online at www.asianrestaurantawards.org

A Summer of Sport Whether it’s organising sweepstakes, setting up the big screen, or stocking up on extra drinks for the bar, preparing your venue for a summer of sport is no doubt well underway.

From writing up your specials boards to working out your rotas, you have probably already thought about most things, but have you also thought about making sure you are correctly licensed to show each event – including the music used as part of the broadcasts?

It can be a little confusing, which is why have put together a quick guide to help you stay ahead of the game this summer.

a TV licence will be required to show sports to your customers. However, tv programming uses more music than people often realise, such as in the opening and closing titles, highlights and featured sequences, as well as the advertisements during commercial

Khan urged customers to support their favourite restaurants by nominating them for this year’s awards via www.asianrestaurantawards.org/scotland-nominationform and www.asiancurryawards.com

breaks. You’ll therefore usually need TheMusicLicence from PPL PRS Ltd if you’re using the television for showing sports and other programming in public.

A TV licence allows you to receive the broadcast signal to the television within your business. However, it does not give you permission to play or perform the music within the broadcast.

Under the Copyright, Designs and Patents Act 1988, permission is needed from the relevant copyright holders – those people who create music – in order to play or perform music in public.

TheMusicLicence gives you that permission, for virtually all commercially released music available.

So, this summer, make sure you are correctly licensed to entertain and immerse your customers, from the qualifiers to the closing ceremonies.

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

Pub Chains Warn of Price Rises Due to Increase in Food and Fuel Costs 24

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Two of the UK’s largest pub groups have warned that customers may have to pay more for meals and see fewer discounts as they struggle to absorb rising costs.

and we try to put more premium offers on to allow people to ladder up through the menu if they want to.

And by doing that, you can drive spend,” Urban said.

The pub and restaurant group Mitchells & Butlers, which runs pub chains including O’Neill’s and restaurant brands such as Harvester, said it was facing a challenging trading environment, while Marston’s pubco said it was working to ease inflationary rises through a combination of cost-cutting and “pricing strategies”.

Marston’s, which runs about 1,500 pubs, said it had reduced the numbers of dishes and menus available in its pubs, and is also phasing out its cheapest two-for-one food offer.

“Cost headwinds present a significant challenge to the industry, particularly those costs related to utilities, wages and food,” said Phil Urban, the chief executive of Mitchells & Butlers.

Mitchells & Butlers, which has 1,600 UK outlets and also runs chains including All Bar One and Toby Carvery, projected that its costs for the full year would be about 11.5% higher than in 2019, lifting its cost base above £2bn from £1.8bn previously. It predicted its costs could rise by another 6% next year, depending on the volatility in energy markets.

Urban added that the company had already increased some of its prices by about 3% in April, but had chosen not to introduce “blanket price rises”.

“We tend to be a little bit more sophisticated than that; we try to protect entry dishes and entry products

Despite this, Marston’s warned that higher costs would “inevitably” have an impact on its full-year earnings.

“We are navigating our way through cost increases,” said Marston’s chief executive, Andrew Andrea. “The pub remains the home of affordable socialising and has continually proven its resilience in previous times of economic challenge.”

Both Mitchells & Butlers and Marston’s said they had not yet noticed their customers cutting back on spending or visiting less frequently, as the cost of living crisis begins to bite. “I wouldn’t be able to point to any change in behaviour at the moment,” said Urban.

“In previous recessions, this sector has proved to be fairly resilient as people tend to protect their social lives, and it is more luxury goods that tend to go by the wayside. But it is early days and we are very conscious that utility bills are probably now hitting.”

S.Pellegrino Announces Stellar Jury Line-up for its Young Chef Academy Competition 2022-23 The S.Pellegrino Young Chef Academy, a global initiative which is currently searching for the best chefs under 30 as part of its Young Chef Competition, has announced its stellar jury line up for its 2022 UK edition.

Sally Abe, Lisa Goodwin Allen, Jason Atherton, Claude Bosi, Sat Bains, Skye Gyngell and Francesco Mazzei have all come on board to judge finalists and support the talent of tomorrow.

Selected participants for the UK competition will join the Regional Finals event that will take place on 11th and 12th October and will show their talent and compete in front of the prestigious jury.

S.Pellegrino’s research found that 76% of hospitality employers believe that top fine dining chefs are the biggest inspiration for young chefs, which is why S.Pellegrino works with leading chefs every year to be part of this initiative.

Through its academy, the business is campaigning to improve perceptions of the sector and nurture the talent of tomorrow through a global network where some of the world’s leading chefs can share ideas, best practice and inspiration.

The S.Pellegrino Young Chef competition is now open for entrants,

and chefs under 30 years of age have the chance to register for the competition until 30th June 2022, sharing the Signature Dish that expresses their unique creativity and vision. Applications will be assessed by ALMA, the International School of Italian Culinary Arts, which will draw up the shortlist of competitors ahead of the Regional Finals.

1. Technical skills: ability to select the finest ingredients in terms of quality, freshness and uniqueness, to obtain an excellent taste, combined with technical skills that bring out the flavours of the ingredients, whilst maintaining their original essence.

2. Creativity: ability to explore original, stimulating, and innovative perspectives with a personal and contemporary style, whilst maintaining a perfect balance between flavour and aesthetic appearance.

Commenting on being part of the UK jury, Jason Atheron said: “It’s a pleasure to be part of the S.Pellegrino Young Chef judging panel. Now more than ever we need to inspire and nurture the next generation of chefs and this competition helps to do just that. There is so much talent within our industry and to be able to spot and highlight these extraordinary individuals is an honour.”

3. Personal belief: ability to communicate a clear message that summarises the “vision” of their work, their vision of the world of food and their contribution to today’s society in general through food.

The current edition, opening the Regional Finals to a higher number of competitors (175 young chefs representing at least 50 different Countries/Regions), will offer even more opportunities for young talent to embark on a culinary journey that will bring visibility, prestige and the chance to compete for the global S. Pellegrino Young Chef Award at a Grand Finale in Milan in 2023.

Sat Bains added: ““It’s so important to put the future of our industry first – and the best way to do this is by shining a spotlight on young chefs. Therefore, I am honoured and privileged to be involved – and I look forward to meeting the finalists in October.”

Skye Gyngell commented:

S.Pellegrino’s Young Chef Academy is all about celebrating and nurturing young talent, something we must do for our industry to continue to thrive.”

As with the 2019/21 edition, the 2022/23 competition will also feature three additional awards alongside the main prize: the S.Pellegrino Award for Social Responsibility voted for by the Sustainable Restaurant Association which runs the Food Made Good program, the Acqua Panna Award for Connection in Gastronomy voted for by the competition mentors, and the Fine Dining Lovers Food for Thought Award voted for by Fine Dining Lovers readers.

The Signature Dishes will be evaluated on the basis of three Golden Rules; for each of them the jury members shall assign a score between 1 and 10:

To start the application and discover more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/ the-competition/application-form

“When I was starting out in my career, I always looked to other chefs for inspiration – so being able to work with, future talent is something that’s incredibly important to me.

Gloucestershire Hotel Hosts Eagerly Anticipated Opening of New Ocean Jubilee Bridge A hotel in Gloucestershire hosted the much-anticipated opening event of the new Ocean Jubilee Bridge in Stonehouse – a project that ensured the restoration of Stonehouse and Stroud as canal towns once again following 50 years of separation.

Stonehouse Court Hotel, a 17th-century manor house located directly adjacent to the iconic bridge, was chosen as the venue to celebrate the opening event, which took place on Monday, May 23rd.

The historic Stonehouse and Stroud Valley hotel celebrated the long-awaited canal regeneration which is expected to drastically increase tourism and leisure for the Stroud district while educating people about the build and natural heritage of the Stroud valleys.

Following the restoration, both locals and visitors alike will once again be able to use the canal path as a prime source of exercise to boost physical and mental wellbeing – with joggers, walkers, cyclists and dog-owners able to enjoy the flat, well-constructed and attractive route that runs continuously from Ocean to Brimscombe.

The success of the project means people of all ages and all cross sections of the community can mingle in harmony as they enjoy the newly created tranquil and attractive corridor through Stroud.

Furthermore, the restoration will help with job creation and provide a boost to the economy across the local community and surrounding district thanks to the fruition of the ambitious project – with tourists able to

come and enjoy a new facet to the town.

Sarah Brewster, Director at Stonehouse Court, said: “The event was an overwhelming success! We’re absolutely delighted and feel incredibly fortunate to have hosted such a historic event for the local region. To finally have 12 miles of canal restored in the Stroud District area is a monumental milestone for the community.

We feel so fortunate that our guests and other members of the local community will once again be able to enjoy unrestricted access to the wonders of Stroud’s Five Valleys.”

Stonehouse Court also served as host to mark the 50th anniversary of the Cotswold Canals Trust – which is the team of volunteers charged with heading up the ambitious project, and who strive to protect the heritage of the Stroud districts while also improving the local environment.

The Cotswold Canals Trust has been working to open up a stretch of waterway from Thrupp to Stonehouse, with the original rail bridge being removed in 1968 when British Rail deemed it too expensive to repair following damages to its abutments. It was replaced with an embankment which blocked the canal, with just a small culvert for the canal water and a pedestrian tunnel left behind.

In addition, the previous bridge was too small to allow boats to pass under, so the completion of the project was a vital step to link the Stroudwater Navigation Canal to the national waterway network – making Stonehouse and Stroud canal towns once again after 54 years of separation.

Start Planning Your Visit To The London Wine Fair!

We are excited to announce that booking is now open for the first batch of expert masterclasses taking place at the London Wine Fair.

panel discussions. These are run on a first come, first seated basis, so please arrive at least 10 minutes before the session starts

You will need to REGISTER for the London Wine Fair to apply for a seat in any of our pre-bookable sessions. We recommend applying early to avoid disappointment.

Plus, the London Wine Fair 2022 exhibitor list is now live, so you can see who will be showcasing their products at the fair, and even request samples to your door from the digital exhibitors.

You can also view the agenda for many expert walk-up tasting sessions and

See all the information and register at www.londonwinefairevent.com

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Public Purse to Lose Out Over £150 Million This Year Due to Holiday Let Loophole Estimate Colliers Local and central government in England and Wales is still losing out on millions of pounds of council tax income this year because the Government’s business rates system is still giving many holiday home and second homeowners the opportunity to avoid paying the tax, provided they make their properties available to rent.

Colliers estimate the total loss to government from business rates relief for holiday lets in England and Wales alone is now around £150 million a year (2022/2023) – a significant sum that could certainly help bridge the gap in local government finances.

Property owners who make their properties available to rent as holiday lets for 140 days of the year can claim they are a small business and as such can elect to pay business rates instead of council tax. However as small businesses they can claim for relief on 100% of the business rates payable if their properties have a rateable value of less than £12,000. Those properties with a rateable value between £12,000 and £15,000 are also entitled to a relief on a sliding scale in line with the Government’s business rates relief policy.

The Government has taken some steps towards closing the loophole and from April 2023 a property can only qualify for business rates if it is made available for 140 days a year and actually let out for short periods totalling at least 70 days. But even under these rules, a second homeowner who let out their property for 10 weeks of the year would still be able to pay no tax.

help local services and ensure council tax is kept low for local residents, in reality it will mean more second home owners in England will have an incentive to flip these second homes into “ businesses” to avoid paying a double council tax. It certainly won’t deter the practice.”

In Wales, the Welsh government announced that the maximum council tax hike on second homes is set to be raised to an enormous 300% in an attempt to cool the housing market. But again, as Webber warns, this could lead to more “flipping” into the business rates list and reduce local authority ability to collect funds.

All the above is despite the boom in house prices in recent years, particularly the South West, highly impacted by second homeowners. House prices in Cornwall alone have risen 49% in the last four years Looking at England and Wales as a whole, the picture is even more startling. According to Colliers there are now over 79,150 holiday let properties in the business rates lists in England and Wales that are eligible for 100% business rates relief, and as such do not pay business rates or council tax. Colliers estimate this is reducing income to local authorities of around £150 million a year.

Webber continued, “It is astonishing that little has been done by the government in the last five years to reform the system -particularly in England. This is especially extraordinary given the pressure on local authority finances, and the subsequent need for central government to fill any gaps.

In the meantime Colliers has analysed the rating lists for the South West of England (Cornwall, Devon, Somerset and Dorset) where 11,576 new properties, claiming 100% business rates relief have entered the list in the last five years- more than double the number claiming at the start of the 2017 Rating List. The South West now has 22,841 holiday let properties in the rating list that are eligible for 100% business rates relief and so don’t pay the tax. Colliers has estimated that if these properties at least paid council tax, the local councils would benefit by £48 million of income. The issue is most acute in Cornwall where 11,453 properties do not pay either business rates or council tax, due to virtue of being holiday lets. Colliers estimate that if these properties paid council tax, around £24 million of extra income would be raised every year in Cornwall alone.

“The local tax burden remains weighed onto residents or other types of businesses that are struggling to pay their council tax bills, which have risen substantially in this last year. Meanwhile agents selling properties in popular domestic holiday areas positively advertise the rates savings advantages, which has probably contributed to the further rise in house prices.”

John Webber, Head of Business Rates at Colliers is concerned that latest announcements in the Queen’s Speech could make matters worse. The government has proposed that under new rules, English local authorities will gain ‘discretionary powers’ to levy a premium of up to 100 per cent on council tax bills for second homes that are furnished but not occupied as a sole or main residence.

“The fact that this trend of flipping from the council tax to the business rates list has grown every year is also a real cause of concern. Last year we estimated the loss of income to government was £110 million – this year it has risen to over £150 million and such loss of council tax every year has led to the government increasingly needing to bail out local authorities. We’ll see what impact the government’s proposals have following 2023 – but this system does need radical reform and quickly.”

As Webber comments, “ Although this measure is supposed to create extra funding that could be used to

“We want to make it clear we don’t blame the homeowners that take advantage of this tax break through making their properties available to let- this could be considered sensible tax planning. However, we do blame the government for over-seeing this mess which inevitably has led to friction in many coastal resorts. Most second homeowners would accept the need to pay the minimum of council tax and neither need nor expect this windfall at a time when public services are under enormous pressure “

Big Year for Young Chef Harry as He Cooks for Wales Against World’s Best A talented young Welsh chef is preparing for a memorable year of competitions on the global stage.

Harry Paynter-Roberts, 24, sous chef at Carden Park Hotel and Spa, near Chester, will be competing against seven of the world’s best young chefs in the Global Young Chefs Challenge Final at the Worldchefs Congress and Expo in Abu Dhabi from May 30 to June 2.

Then, in November, he will join the Junior Culinary Team Wales at the Villeroy & Boch Culinary World Cup in Luxembourg. He will be representing the Culinary Association of Wales (CAW) in both competitions.

the Northern Europe heat in Italy in 2019.

Under the guidance of Carden Park executive chef Graham Tinsley, MBE, the CAW’s new culinary director, Harry has perfected the dishes for the Global Young Chefs Challenge, the winner of which will receive the Hans Bueschkens Trophy.

“We are very happy with the dishes and I am now practicing the run through with Graham,” said Harry. “Chefs are unable to use alcohol in the dishes in Abu Dhabi, so I am using citrus and beetroot juice to form the jus. It’s a different concept for me.

“It’s a great opportunity for me and I’m really looking forward to competing in the final.

I have never been to Abu Dhabi, so it’s another country to tick off the list.

Harry, who lives in Gronant, near Prestatyn with partner Chloe and baby son Noah, has a good competition pedigree. He was third in the Young National Chef of the Year final in 2020 and was runner up in the Junior Chef of Wales final in 2017 and 2018.

“It has been a very busy time at work and becoming a father, but now I’m totally focused on the Global Young Chefs Challenge, which is a big step up for me. When I return, it will be straight back to training for the Culinary World Cup.

He already has experience of the Global Chefs Challenge competition, having been commis chef for former Senior Culinary Team Wales captain Danny Burke when he won

“It’s great to have Graham, Harry Williams and former Junior Chef of Wales winner Sion Hughes here to Carden Park to give advice.”

ELIS Provides Sustainable Alternative For Workwear, Linen and Laundry With businesses looking for ways to improve their sustainability, catering workwear, linen and laundry services provider, Elis UK, explains how its circular economy approach can help.

Elis was the first company in its sector to announce its target of net zero emissions by 2045 and is one of only twelve companies selected to join the NHS Net Zero International Leadership Group.

It uses a circular economy model to provide its customers with a more sustainable solution.

Elis supplies workwear and linen on a rental basis, collecting used items and delivering laundered garments and linen on a schedule to meet the needs of the customer. In its circular economy approach, customers’ items are maintained, repaired, reused and redeployed in order to optimise their lifespan. Elis’s expertise and processes in its highly efficient industrial laundries help to minimize water, energy and cleaning product consumption to reduce the impact on the environment.

The use of workwear maintained by Elis, rather than at home or using a traditional laundry, reduces CO2 emissions by up to 37% and water consumption by 48% (Source: EY). Based on the circular economy, Elis’s services increasingly enable customers to reduce their emissions.

Comments Elis UK marketing and customer experience manager, Paul Swift: “The circular economy is specifically designed to eliminate waste and pollution, circulating and sharing products and materials and regenerating nature. The Elis circular economy model, primarily through reducing the consumption of natural resources and keeping products in use, is a sustainable solution that addresses environmental issues. In 2021, the Group’s CO2 emissions per kg of delivered, laundered textiles were 19% lower than in 2010, which is testament to the efforts made over many years. Our mission is to make our customers’ lives easier and contribute to their success through a sustainable, responsible process.”

As part of its commitment to net zero carbon emissions, Elis is undertaking a number of major initiatives, which will help to ensure that its customers receive services that leave an ever-smaller environmental footprint. These include continuing to improve the energy efficiency in its operations; constantly improving the vehicle fleet and delivery routes; optimising the product lifespan, optimising the choice of materials and expanding reuse and recycling of textiles. In three years, Elis UK has already reduced its CO2 emissions by 33% and its consumption of water per kilo of laundered linen by 23%. Elis UK has been certified over many years by the Carbon Trust for reductions in CO2 emissions and water usage.”

For further information see uk.Elis.com or call free on 0808 1698265.

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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.

CIDER- “A CORE FAVOURITE”!

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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...)

CIDER- “A CORE FAVOURITE”!

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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).

Our refrigeration systems can be used to power instore heating.

AHT Cooling Systems (UK) Ltd

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

Email - info@aht.at

Phone - +44 1280 826 600

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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 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/ air-treatment/air-scrubber/39uv/

Infection Control - Why Rotowash?

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

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, maintenance 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

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Cleaning and Hygiene

Issue 111

CLH DIGITAL

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.

Eliminate Odours and Sanitise Rooms 15 minutes is all it takes to remove bacteria, viruses and unpleasant odours from indoor rooms and spaces. Don’t just mask bad smells, permanently eliminate them with the MAG Room Sanitiser. It’s safe, it’s sustainable, it requires no chemicals, plus it’s quicker and 3,000 times more effective than other cleaning methods.

Hygienic indoor air quality is seen as an essential part of every business and we all have a responsibility to look after our staff, visitors, guests and clients. Monkeypox, Covid-19 and other airborne viruses will continue to come and go so regular air purification is important as nobody knows what the future holds.

As well as sanitising the air and surfaces in a room, MAG’s sanitising machine guarantees to remove odours however strong including smoke, cooking, alcohol, body odour and incontinence. It’s used by care homes, hotels, pubs, restaurants and thousands of businesses in the UK and across the world.

How does it work? Ozone is safely created and

destructed within your preferred time frame. Simply wheel the ozone generator into the room that needs sanitising, plug in the machine, start the cycle, leave the room and when you re-enter you will be pleasantly surprised by the extra fresh fragrance. It’s very simple, completely safe and free product demonstrations are available across the UK. Ask about our 5 star feedback and testimonials. Andrew Morgan, Managing Director of Morgan Care shares “Great sales experience with a pre-order demo and very efficient order & delivery service. Would have no hesitation in recommending MAG Ozone”.

For more information contact MAG Ozone Ltd on 01353 883025 or sales@magozone.com Did you know the MAG Group also provides commercial washing machines and tumble dryers? Find out more at www.maglaundryequipment.co.uk Visit www.maglaundryequipment.co.uk/ product/ozone-sanitation/mag-ozone-generator

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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

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

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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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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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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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 111

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 111

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 111

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.

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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.

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.

Going Waterless Could Cut Hospitality Sector Urinal Running Costs By More Than Half At The Same Time As Slashing CO2 Best London Dry Gin In England and Other We’re a family owned business and we believe in always

The smart-tech, eco-friendly, retro-fit Vortex valve ends the need for water in urinals, saving on average 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by spray during flushing, which has been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid-19, influenza and norovirus.

or see the advert on page 15.

Award-Winning Gins From Henley Gin

Hospitality businesses could save over £1,200 on their annual water bills for every three urinals converted to waterless technology, at the same time as slashing CO2. The findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, to coincide with Water Saving Week 2022 .

The savings are possible with the installation of its newly launched eco-friendly Vortex triple seal valve (TSV), which has been designed to cut urinal water bills by over half, at the same time as dramatically lowering carbon footprints, eliminating bad urinal smells, blockages and eradicating the spread of infections caused by flushing urinals.

Visit www.lanchesterwines.co.uk

The Vortex TSV, which fits 98% of all urinals, enables businesses to retain their existing urinal bowls while cutting annual running costs by over 50%, compared to conventional water-flush alternatives.

Confirmed as the fastest flowing waterless urinal solution on the market, the fully recyclable, British-manufactured, hygienic one-way multi valve system, traps all odours so that the foul drain smells become a thing of the past. No other waterless urinal technology is as effective.

The Vortex valve also accelerates the flow of urine down into the drainpipe, and includes an eco-friendly bio-block enzyme ring and integrated bio-tablet tablet which breaks down uric acid and bio film proteins during use, preventing costly and damaging back-fill flooding and blocked pipes by making the urine PH neutral – a world first!

Visit www.smartilimited.com or call 01392 311 202 for a no obligation washroom survey and quote.

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

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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CLH DIGITAL

Issue 111

Design and Refit

ILF Chairs - Seating with Wider Appeal www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure.

They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the

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

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. 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.

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.

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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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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

Make Your Business Stand Out with Mr Wood’s Fossils Edinburgh’s famous fossil shop was founded in 1987 by fossil hunter Stan Wood. Matt Dale began as manager before buying the business in 2006. Over the years, the business has forged an international reputation for quality and value, and Matt travels widely to carefully select stock from all over the world. While the shop has a wide-ranging customer base, from the collector to the fascinated tourist, it also helps museums and universities source display specimens and handling collections.

Fossils and minerals can be beautiful natural objects, a combination of aesthetic and curiosity factors making for appealing decorative pieces. There’s the age, for one thing. Fifty million year old fish, meteorites as old as the planet – a sense of perspective to accompany

the natural beauty. The iconic spiral shells of ammonites, rich, earthy tones of slabs of fossil wood, or the framed tooth of a giant shark or dinosaur – something a little different and a memorable talking point.

These aren’t manufactured products, of course. Every example is a unique individual, and it can be a very subjective appeal, which means it’s always worth taking a closer look and choosing carefully. It can take a while to make your way around the shop, in the city’s historic Grassmarket in the Old Town. If you can’t make it there in person, there’s a website with a good range of the smaller lines to explore, and you can always contact the shop to ask about other possibilities.

0131 220 1344 / www.mrwoodsfossils.co.uk

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Issue 111

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.

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Issue 111

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

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Property and Professional

Issue 111

Top Ten Business Insolvency Prevention Tips Dealing with financial distress is often very challenging. The impact can be minimised if early planning and advice is sought. Simon Underwood, Business Recovery Partner at Menzies LLP (www.menzies.co.uk), shares ten essential tips, should you find your business in difficulty.

3. RELIEVE CASHFLOW PRESSURE AND SAVE MONEY

7. EVALUATE BUSINESS AND SUPPLIER CONTRACTS ARE EVALUATED

Cost-cutting measures can aid in the alleviation of cash-flow problems. A company may be forced to make difficult payroll decisions as well as identify ways to cut discretionary spending. A critical examination of fixed costs, such as property expenditures, should also be carried out.

If a company reviews its contracts quickly, it may be able to put itself in a stronger position. Furthermore, it may be able to renegotiate terms and conditions to the benefit of the company.

1. IDENTIFY THE SIGNS OF FINANCIAL DIFFICULTY

If the company is having cash flow problems, it's a good idea to call in any outstanding debts and keep a careful eye on credit limits. Outsourced support to strengthen the cash position and increase operational efficiency in this area may also be beneficial to a business.

When a company is in financial trouble, it usually faces a drop in revenue as well as issues paying creditors, which may be more prominent in some cases than others. In particular, reduced footfall continues to have a direct impact on earnings in hospitality & leisure, and there is often a lag effect in other sectors where there is a backlog of orders to fulfil.

4. PRIORITISE CREDIT MANAGEMENT

5. SEEK SUPPORT AND KEEP INFORMED It is critical for businesses to stay informed about numerous support programmes in order to stay afloat during this challenging time.

2. SEEK PROFESSIONAL ADVICE AND TAKE ACTION IMMEDIATELY

6. CONSIDER OTHER OPTIONS FOR IMPROVING THE BUSINESS' CASH POSITION.

If a company is in financial hardship, it is critical to act swiftly by focusing on cash management and taking actions to improve operational resilience.

The sooner a company consults an insolvency practitioner, the better its chances of surviving.

Businesses must discover new strategies to improve their cash position as a result of the pandemic, such as selling surplus assets. Forecasting their cashflow can assist the company in weighing the benefits and drawbacks of taking such action.

Managing Cash Flow Issues In Your Business

By Gary Hemming CeMAP CeFA CeRGI CSP of ABC Finance Ltd (www.abcfinance.co.uk) As we move toward the end of the pandemic and into a cost of living crisis, many businesses are struggling financially. While you’re not alone in this, it is only you who can turn things around for your business.

In this guide, we will be breaking down the options available to you, from reducing your debt repayments to looking at how you could get a cash injection to provide that crucial buffer.

REFINANCING YOUR COMMERCIAL PROPERTY If you’re struggling with debt and have equity in your commercial property, refinancing your commercial

mortgage can be a smart move. Businesses in the hospitality trade can borrow a maximum of 75% of their property value, so if you’re in need of a cash injection and have more than 25% equity in your property, consider remortgaging.

The big advantage of commercial mortgages is that they can be taken over longer terms than most other types of finance, often up to 25 years. This allows you to reduce your repayments, by spreading them over a longer period. In addition to this, commercial mortgage rates are usually lower than those offered on unsecured loans such as business loans and overdrafts.

The simplest way to approach commercial remortgages is either through your own bank (although they might not offer the best deal), or through a fee-free commercial mortgage broker.

8. MONITOR BUSINESS MANAGEMENT DATA When managing a business amid a crisis, it's critical to be aware and keep the financial status of the company under constant scrutiny. A further drop in turnover, for example, could necessitate more resource modifications.

9. GET IN TOUCH WITH LENDERS Maintaining a two-way communication with lenders is critical since it reduces the danger of them withdrawing assistance. If you're about to give bad news, talk to an insolvency practitioner first so they can help you craft your message and anticipate the lender's reaction.

10. COMMUNICATE WITH CUSTOMERS & SUPPLIERS Open lines of communication between customers and suppliers can aid in the preservation of relationships and the reduction of the risk of supply chain interruption.

For further information on Menzies business recovery services, or to discuss your specific circumstances with one of our team, contact advice@menzies.co.uk.

REFINANCING BUSINESS LOANS IF YOU DON’T OWN YOUR BUSINESS PREMISES

If you’re struggling with your finance repayments, but don’t own your business premises, there are still options available. The simplest way is to look at alternatives is either through your own bank or online.

Business loans are no longer the domain on your own bank exclusively, there are now many online business loan lenders who offer great deals.

Reviewing your options can lead to big savings on your interest costs, or on your monthly payments if you’re able to extend your term.

If you’re a homeowner, but don’t own your business premises, you may be eligible for a secured business loan. These loans are usually offered on a second charge basis, behind your existing mortgage and allow you to raise money against the equity in your home.

As the loan is secured, you’re likely to benefit from much lower interest rates than would be the case with unsecured loans. Secured business loans can usually be

offered up to a maximum of 70% of your property value.

IF YOU’RE STRUGGLING TO REFINANCE AND ARE FACING CASH FLOW DIFFICULTIES If you’ve tried the above options and can’t find a solution, or have already fallen behind with payments, making it difficult to refinance, the key is communication with your existing lenders. Whilst lenders will eventually expect payment regardless of your communication skills, you will be given a lot more time if you work with your lender.

Some lenders may even be willing to renegotiate the terms of your agreement, or give you a payment break to steady the ship. If you’re proactive in dealing with your problems and letting your lender know exactly where you stand, they will usually be flexible in return.

Remember, you’re not the first borrower who has fallen behind with payments and although it’s not ideal, most lenders will be sympathetic as long as you’re honest with them.

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 Are You Struggling to RUN PROFITABLY Your Business? service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

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

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