Issue 112
Hospitality Set for Bumper Jubilee Weekend Bank Holiday Boost www.CLHNews.co.uk
The British hospitality industry is set for a huge cash injection as a result of consumer spending across the Queen’s Platinum Jubilee Weekend (2nd – 5th June). New research from VoucherCodes.co.uk also reveals that British consumers are predicted to spend £1bn on food and £0.95bn on drinks whilst out at hospitality
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venues over the four-day weekend. A further £0.95bn is forecast to be spent on takeaways. This comes as findings reveal the UK is set for a total £6.37bn economic Jubilee boost, with £3.47bn predicted to be spent in retail stores.
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CLH DIGITAL
Issue 112
Editor's Viewpoint
Welcome to the latest issue of CLH Digital While estimates vary, the hospitality and licensed on trade sector is set for a bumper weekend!
in 2021, showing the lasting effects of the pandemic, and the present cost of business crisis.
We are receiving reports of anything £2bn-£3bn as a result of consumer spending, with the hospitality and licensed on trade being the clear winner. The celebrations will rake in more than £75million for the hospitality industry alone, research by Barclays has revealed.
CAMRA have called for the government to introduce drastic measures in response to the report and, while I do agree with most all of them, the call for an introduction of an online sales tax is, to me as a libertarian, a step too far.
Over the next four days the British will be doing what the British do best!
EDITOR
Peter Adams
I do, of course, accept that the current business rate rules mean the hospitality industry is ‘overpaying by £2.4 billion annually – an overpayment of 300% relative to its turnover.’ The answer to high or unfair taxes is not another tax.
The whole country is gearing up to celebrate and as I look out of our office window I can see the bunting already going up here in Bournemouth.
The whole rotten system needs an overhaul, and when we see how much was squandered during the ludicrous lockdowns, I am reminded of the great Australian media baron Kerry Packer when he was summoned before a select committee for a grilling.
It is a real shot in the arm for the sector and one has to say “hats off” to the government for extending the licensing hours and also making the event a four-day bank holiday.
When it came to the issue of taxes, and tax avoidance he said: “There is nothing wrong in trying to avoid paying taxes, anybody who doesn’t try to avoid paying taxes wants their head feeling, and it’s not as though you spend it wisely when you get it!”
One fly in the ointment is the fact that the government did not reduce hospitality VAT to make the celebration complete. Even if it was just for the four days, a reduction would have been most welcome and, as stated in previous editorials, would probably have raised more for the Treasury coffers.
The track and trace debacle, which cost an estimated £37 billion springs to mind as well as the fraud surrounding furlough. Official figures published in March show that spending in 2020/21 was about £167 billion higher than had been planned before the pandemic for that year.
Most of this extra money was spent on public services (such as the NHS), support for However we are where we are, and according to reports the extended four-day bank businesses, and support for individuals. Some of the largest schemes include the holiday will see an average spend of £79 a head, boosting the coffers of hard-pressed land- Coronavirus Job Retention Scheme (CJRS, sometimes called the furlough scheme) and lords and restaurateurs still struggling in the wake of Covid-19. NHS Test and Trace. The North of England, I was surprised to read, is predicted to head the spree with Which is money wasted, so to coin Kerry Packer’s phrase “you’re not spending it wisely Leeds tipped to be the biggest spenders, followed by London and Bristol. enough for us to give you more”! It is predicted people will stump up £39 more per head in pubs and restaurants than they normally would - an increase of almost 50%, and establishments with themed menus and activities could draw in an additional £221million, or an extra £11.67 per head.
I would also draw attention to Warewashing company Winterhalter’s kitchen porter (KP) of the year award on page 4.
I would imagine anybody who spent time in frontline operations has undertaken the We are hoping to send a message that there is no better place for celebrations than the duties of a kitchen porter at some time, I did quite often when I was a student and hard hospitality sector, so please do send us in stories, comments and photographs of any events that you are putting on. You know where to find us, Twitter, Facebook, Linkedin or work it was! Instagram or email us at edit@catererlicensee.com A great competition to reward a vital and sometimes undervalued member of the team so I would urge you to get nominating! This shot in the arm could not be coming at a better time. A report released by CAMRA has revealed that across Great Britain last year 290 pubs were demolished or Hope you have a wonderful bank holiday and please do let us know how you are celeconverted to another use – an average of just over five a week. brating. There was an increase, I am pleased to see, in the number of new pubs being built, or existing buildings being converted into pubs, averaging just over seven new pubs opening every week in the second half of the year. However, as the report states, over 500 pubs were also classed as a ‘long term closure’
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Hospitality Set for Bumper Jubilee Weekend Bank Holiday Boost Issue 112
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Predicted UK hospitality spend across Platinum Jubilee Weekend (2nd – 5th June 2022) Item
Average spend per person
Average UK total
Food out (e.g. pubs, restaurants and bars)
£15
£1bn
Food from takeaways
£14
£0.95bn
Drinks out (e.g. pubs and bars)
£14
£0.95bn
With hospitality accounting for almost half of the total predicted spend across the platinum Jubilee Weekend, the research reveals that a third of consumers plan to visit a hospitality venue at least once during the four days (34%). The nation’s pubs will host the most royal revellers, with 11% of people planning a trip to their local over the weekend. Takeaway outlets should expect orders from 8% of consumers, and a further 8% of consumers are forecast to head out to restaurants. With the event under a week away, it’s revealed that more than half of consumers say the extra day off work is the best thing about the Jubilee Weekend (58%). A similar number support the proposal to make the fourday Bank Holiday a permanent calendar fixture (52%).
BOOST FOR THE INDEPENDENT SECTOR According to the Barclays SME quarterly barometer up to three fifths of UK businesses are expecting to see revenues rise this quarter when compared to the same period last year, with the independent hospitality and licensed on trade being a clear winner.
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are always an exceptionally lucrative time for the British hospitality industry, with trips to the pub and out for food intrinsically associated with a long weekend. When there’s a national event such as a Jubilee this is even more amplified, and with this Bank Holiday Weekend spanning four days, the industry is gearing up for what could be one of the busiest weekends of the year. “The cost of living crisis has understandably had a negative impact on consumer hospitality spending. However with our research showing over a third of people are planning ahead to head out for food and drinks to mark the occasion, venues will be pulling out all the stops to attract customers looking to celebrate in truly British fashion this weekend. “It will come as no surprise that the hospitality industry is firmly backing proposals to make the four-day bank holiday an annual fixture. An extra day off work is an extra opportunity to attract customers and drive the much needed revenue lost during the industry’s hardest years on record. With consumer support for the proposal equally high, following this weekend, all eyes will be on ministers to make a decision.”
SUPPORT YOUR LOCAL BUSINESS Ross Robinson, owner of The Queens Hotel in Lytham, who will be holding a Jubilee garden party on bank holiday Friday, said: “Moving the May bank holiday and adding an extra day to celebrate The Queens Jubilee should give The Queens Hotel an opportunity to capitalise on what should be a period of warmer weather. “The extra bank holiday enables our guests to celebrate with their friends and family at home while still having an opportunity to visit local venues such as ours. We hope the public use this time to support businesses in their local area, to help boost sales during a period where general costs of running a business are at the highest they have been for many years”
The barometer revealed that despite an increasingly challenging trading environment, the Royal Jubilee is expected to boost independent pubs, bars, and restaurants to the tune of £76 million on Thursday 2nd June and Friday 3rd June, with 49 per cent of those that are open predicting a sales rise.
PUB CHAIN GIVES AWAY FREE PINTS
Colin O’Flaherty, Head of SME at Barclaycard Payments, said:“After an exceptionally tough time for the hospitality and leisure sector, it’s encouraging to see that businesses have seen revenues rise over the last few months, despite a challenging economic climate.
The company had announced plans to sell 6p pints on Monday May 30 to celebrate the Queen’s Jubilee, which would be the same as a price of beer when the Queen was crowned in 1952 however, they said they now understand it’s not permissible under the licensing act.
“The Jubilee will provide a welcome and much needed confidence boost to many SMEs, as consumers look to celebrate, support local businesses and make the most of the four-day weekend.
Greene King said: “One of the ideas we had was for a promotion in 400 of our managed pubs where customers could buy one pint each of Greene King IPA for 6p today – the same price it was in 1952.
“However, it’s not surprising that in the immediate term, cost of living increases, rising inflation and difficulty hiring new workers are a major cause of concern for small business owners. It’s vital that they continue to tap into the support of the wider business community to get through yet another difficult period.”
“We thought this was a great way to celebrate this remarkable occasion and we’ve been thrilled at the response from customers.
BUSIEST WEEKEND OF THE YEAR Angus Drummond, Senior Director, Commercial, at VoucherCodes.co.uk comments: “Bank Holiday Weekends
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Brewer and pub company Greene King is giving away free pints of beer to celebrate the historic occasion.
“However, we have some good news for everyone, which is that we will now be giving the Jubilee first pint of Greene King IPA away free of charge today (Monday May 30), as we now understand it’s not permissible under the licensing act to charge the 6p."
Queen’s Jubilee: How to Introduce Regal into Your Restaurant 4
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Issue 112
Article by Alliance Online (www.allianceonline.co.uk)
The Queen's Platinum Jubilee is fast approaching, and this is set to be a big date for the hospitality industry across the UK. You are probably already planning for the influx of customer that you'll receive over the bank holiday weekend, but have you thought about how to transform your restaurant into a venue befitting the occasion? This is a great opportunity to reinvent the décor of your establishment and create a Jubilee-themed space where punters can come to relax and take in the atmosphere of this historic date.
Pimm's and make it extra special for the occasion too.
Here, kitchen supplies specialist Alliance Online have brought together some tips to make the most of this occasion within your restaurant business, so that you can look the part and create a memorable dining experience.
ORGANISE EVENTS
Giving any novelty drinks a name inspired by the Jubilee can really make them stand out and draw customers in too — and bonus points if the drink titles contain amusing puns! Create a new 'specials' board for the occasion that lists all the drinks so that punters will see them as soon as they enter your establishment. Taking the time to decorate it will really add to the celebratory feeling too, so it's worth making sure the board gets a makeover with chalk paint prior to your opening.
As well as having decorations and themed menus, it's worth considering some Jubilee events to draw in customers and make the most of the occasion. There are many forms that this could take, such as following the idea of a street party and setting up some red, white, and blue furniture and decorations up in your beer garden.
CHOOSE A COLOUR SCHEME It might seem obvious, but the first thing you'll need to organise is the colour scheme that you're going to follow. The classic choice of Union Jack colours is probably best for this occasion, as it instantly calls to mind the Jubilee and will stand out to passing customers. You might want to combine the red, white, and blue theme with either silver or gold, as clashing them could be a little overwhelming and matching accent tones (such as black, gold, or silver) will give the overall décor a more polished look. Once the colour scheme is chosen, you can work out what decorations you'll need. Try to plan out how much of each decorative item you'll need ahead of time, such as the number of flags or quantity of bunting that will work for your venue. Traditional décor can include flags, bunting, and balloons, as well as matching tablecloths and, if outside, a marquee and outdoor furniture.
ELEVATE YOUR MENU As well as the colour scheme, your menu can be spruced up to suit the occasion. This is the perfect time for a classic British menu showcasing some of the nation's favourite cuisine. Here are some quintessential dishes to consider adding to your menu: Bakewell tarts Prawn cocktail Cherry trifle Coronation chicken pies Strawberry jelly
Victoria sponge Cucumber sandwiches Fish and chips Bangers and mash Ploughman's sandwiches You can either include some extra Jubilee dishes along with your regular menu, or replace the standard menu entirely with British-themed offerings. Judge which choice will work best for your clientele, and then make sure that you'll have enough of the necessary ingredients prior to the day so you don't run out of any of the Jubilee celebration dishes.
INCLUDE JUBILEE-THEMED COCKTAILS Of course, this is also a perfect time to introduce some novelty cocktails to your drinks menu, and have fun with colours and flavours. You might want to experiment with coloured cocktails in blue and red, using natural colourants like hibiscus for red, and blue pea flower for blue. You could even attempt some layered drinks inspired by the colours of the Union Jack, including both red and blue sections together for real visual impact. Other visual things that can elevate your drinks menu are garnishes and accessories such as little flags, umbrellas, and novelty straws to add to your beverages. These can be used to decorate a classic jug of
If you serve the food on a long table and encourage people to socialise, this event can recreate the street party experience with a gourmet menu. Or, you could hold a BBQ and add burgers, sausages, and a range of sweet desserts to your menu. While not classically British, this will certainly make the most of the summer weather and provide a unique experience. As well as events on the day, you could also hold a special Jubilee-themed pub quiz or games night in the lead-up to the occasion, thereby introducing a fun timetable of activities for your guests across the whole bank holiday weekend. "It’s important to prepare for the Platinum Jubilee, as it represents a busy and lucrative weekend for the restaurant industry. Consider what your usual clientele might want from the celebrations, and incorporate some activities, menu items, and creative drinks that will draw them in and encourage them to spend more time in your establishment. "As this will be a busy bank holiday weekend, take the time to do a kitchen check in advance of the Jubilee itself to ensure that you and your staff have all the equipment required to cook the dishes and mix up the drinks. This will save some stress on the day, allowing you to lay all the necessary utensils out the night before and get a head start when you come to serve everything up to the customers. "Whatever you decide to do at your restaurant to celebrate the Jubilee, make sure you stay in-keeping with your brand, and play to your strengths. Then, you'll have all the ingredients for a successful bank holiday weekend."
KP of the Year: The Competition Heats Up If your KP is a star performer or a kitchen ninja, nominate them!
Isn’t it time your KPs got a bit of recognition for all their hard work? The warewashing gurus at Winterhalter are searching for the 2022 Kitchen Porter of the Year and are looking to encourage as many entries as possible. “The huge affection that chefs, managers and colleagues feel for their KPs is evident from the entries that flood in every year,” says Stephen Kinkead, managing director of Winterhalter UK. “And you should see the winners’ faces light up when they find out about the award! It’s such a pleasure to be involved in this event.” The first KP of the Year was awarded way back in 2013, to Bartek Malek of the Jumeirah Carlton Tower Hotel in Knightsbridge, whose executive chef, Simon Young, described him as “the star performer of our team.” The latest winner, in 2019, was Davie Fleetham of BaxterStorey at RBS in Edinburgh, who said, “To be recognised like this is
amazing.” In 2016 the winner, Mick Dunn of Rubens at the Palace, was described by his nominator as ‘a kitchen ninja’. Mick said, “It’s a privilege and an honour to be voted for in such a prestigious event.” Closing date for entries is 29th July. The awards will be judged by a panel of top foodservice industry names. To enter your KP, simply visit kpoftheyear.com, click on the ‘nominate’ button and fill in the short form. The 2022 KP of the Year will receive the prestigious trophy, £1,000 cash and a celebratory meal for family and friends at a restaurant in their area. Plus, their working life gets easier, since the winner’s kitchen gets a brand new Winterhalter warewasher! Two runners up receive cash prizes and every entrant is a winner, since they all receive an exclusive KP of the Year apron in a presentation tin. To find out more visit www.kpoftheyear.com.
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
Action Needed as Hundreds of Pubs Have Failed to Re-Open, CAMRA Figures Show Issue 112
CAMRA, the Campaign for Real Ale, has released its pub closure statistics for 2021 and is calling for intervention from government to protect the great British pub. The figures released today show that across Great Britain last year 290 pubs were demolished or converted to another use – an average of just over five a week. There was an increase in the number of new pubs being built, or existing buildings being converted into pubs, averaging just over seven new pubs opening every week in the second half of the year. However, over 500 pubs were also classed as a ‘long term closure’ in 2021, where the building is still classed as a pub for planning purposes, but the business itself has closed or is empty and without tenants to run it, showing the lasting effects of the pandemic, and the present cost of business crisis. The Campaign has highlighted a number of steps that Government across the UK should take in response to the report, and to the cost of living crisis, including:
nesses and consumers • Introducing an Online Sales Tax, with the funds raised directed to relieve the grossly unfair rates burden on the pub and hospitality sector • Using the upcoming Statutory Pubs Code Review to bring more tied tenants into the scope of the Pubs Code for England and Wales; and making sure a robust Scottish Pubs Code is introduced later this year to offer protections for tied tenants in Scotland for the first time • Bringing forward the introduction of the new draught duty rate for beer and cider, confirming that it will apply to containers of 20L and over • Confirming the retention of the duty exemption for small cider makers making under 70HL of product a year Commenting, CAMRA Chairman Nik Antona said: “These figures show that whilst there is some encouraging news about new pubs opening in 2021, there is still a big problem with pub businesses not reopening after the pandemic. “With the cost of living crisis affecting consumers, and the cost of business crisis facing our pubs, brewers and cider makers, we are really concerned that this positive news from our 2021 figures will turn into a
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nightmare report for 2022. “Pubs are not only vital employers, but they are key to community life up and down the country – bringing people together and tackling loneliness and social isolation. Government across the UK must do more to make sure pub businesses can survive the cost of business crisis, and that consumers can still support their local pubs at a time when household budgets are being squeezed. “CAMRA is doing our bit, with our Summer of Pub campaign rallying people to support their locals at every possible opportunity, but we also need action from political leaders. The UK, Scottish and Welsh Governments must take action to safeguard the future of the Great British pub so they can continue to play their part at the heart of community life in the years to come. “That’s why CAMRA is calling for a cut in VAT for food and drink served in pubs and the introduction of fairer business rates systems that desperately need designing so that pubs are taxed fairly – together with an online sales tax in order that online businesses pay their fair share too.”
Beer Day Britain 2022 – Cheers to Beer!
• An immediate cut in VAT for on-trade food and drink sales, to help both busi-
Beer Day Bitain is returning again in 2022. 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…..’
social media.
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.
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!’For more information and to download a logo please visit www.BeerDayBritain.co.uk or on social media – @BeerDayBritain on Facebook, Instagram, and Twitter.
The focus of the day is the National Cheers To Beer (#cheerstobeer) toast at 7pm. This simple activity is not only marked across the UK but by beer drinkers around the world who participate each year on June 15th, with so many people joining in that #cheerstobeer trends on
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Platinum Jubilee Celebrations – A Boon For The Hospitality Industry 6
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Issue 112
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK hospitality industry is going to get a mega push with the platinum jubilee Bank Holiday weekend, which is estimated to generate £1.5-2.0 billion for the industry. The four days weekend (2-5 June) has been created by moving the late May bank holiday to 2 June, while Queen’s Platinum Jubilee bank holiday is on Friday 3 June. Various independent research has claimed that platinum jubilee weekend could be a bumper one for the hospitality industry. Research commissioned by Barclaycard Payments has said that almost half of small and medium-sized hospitality businesses are hopeful of an increase in sales, and independent pubs, bars, and restaurants could get a sales boost of £76 million in just two extra days of Thursday and Friday. The extended weekend can have a soothing impact on the financial quarter as a whole for many small and medium-sized enterprises (SMEs), as 60 per cent of smaller businesses are expecting higher revenues in the three-month period. Hopes are high that consumers would be supporting the local businesses. Research from SevenRooms has even predicted that almost 19 million people would throng hospitality venues over the platinum jubilee weekend. Friday and Saturday are likely to be the busiest day. MoneySupermarket.com has estimated that, on average, brits would spend £83 each on food, drink, and decorations inspired by the union flag. The government on its part has extended licencing hours for pubs have been extended by two hours from
11pm to 1am from Thursday 2 June to Saturday 4 June, though off-licences and supermarkets are excluded from this extension.
HOW IS THE INDUSTRY GEARING UP FOR THE MEGA WEEKEND? The government and other organisations have planned various events across the nation to mark the platinum jubilee. Celebrations are going to be across the nation, and as per government estimates, more than 70,000 ‘Big Lunches’ and events have been planned along with numerous street parties. Events occurring in London would be broadcast on prominent TV networks BBC, Sky and ITV. Street parties are already being organised, and many retailers have reported increased sales of celebrationrelated products. Hospitality venues have also been on their toes making preparation and going the extra mile this bank holiday. Pubs and restaurants have tailored menus for special events and are all set to reap the benefits of patrons’ outstanding hospitality experiences in the coming time.
CAN THIS BE MADE A PERMANENT AFFAIR? Calls have started growing that from this year’s extra two days off, one should be made a permanent bank holiday. It has been pointed out that an extra day off would be a boon for the retail and hospitality sector. An open letter mostly by hospitality firms has been sent to prime minister Boris Johnson and chancellor Rishi Sunak, requesting a new permanent holiday, with a suggestion that it could be on Friday so its impact should be limited on the industries. From the prominent ones, the Confederation of British Industry (CBI) and the Archbishop of Canterbury has joined voices for making the Queen’s Platinum Jubilee bank holiday permanent. Though demand has been raised, any new bank holiday would need approval from the Queen, who only acts on government advice. It’s basically the Department of Business, Energy and Industrial Strategy that can help get an additional bank holiday on a permanent basis. The UK already has 8 bank holidays, which looks sufficient even though lower than many EU nations but considering the plight of hospitality due to the pandemic it may be continued for a few years till it recovers.
Craft Guild Entices Chefs to Enter National Chef of the Year Competition As well as winning the sought-after title of National Chef of the Year (NCOTY), for its 50th anniversary of the competition the Craft Guild of Chefs has given a teaser to just some of the impressive prizes that will be on offer this year. It has also allowed more chefs the opportunity to enter the UK’s most prestigious culinary competition by extending its deadline for entries to Monday, 6th June. Simply being part of NCOTY, whatever stage a chef gets to, provides opportunities to open new doors, develop a chef’s skills and raise profiles through an extensive PR and marketing campaign. Continental Chef Supplies (CCS) has revealed it will be treating this year’s winner to an exclusive London and South West England chef experience including Michelin starred restaurants, special chef masterclasses and artisan food tours. Knorr Professional will be offering the winner £2,500 to help with their own career development. This could provide a chef with exciting opportunities such as global stagiaires and in the past has seen winners get to cook at some of the world’s best restaurants. The winner will also enjoy a series of immersive culinary dining experiences across the UK with wellknown Michelin-starred establishments. More of the prizes will be revealed as the competition unfolds thanks to the impressive list of sponsors who are all keen to support the winner’s development and provide memorable culinary opportunities. Chefs can register to be part of the event on the National Chef of the Year website at https://nation-
alchefoftheyear.co.uk. Once they have created an account, chefs can keep working on their entry until midnight on 6th June. Competitors have been tasked with producing a three-course celebration menu. The starter may be a fish, seafood or vegetarian dish worthy of this special occasion and judges will focus on the sourcing, provenance and sustainability of the ingredients used. For the main course, chefs should use British or Irish venison and incorporate more than one element whether offal, a secondary cut or prime cut. For the final course, the brief has been left wide open and is simply a warm or cold dessert for a grand finale which provides balance to the menu and has a clear wow factor. David Mulcahy, vice-president of the Craft Guild of Chefs, said: “It’s a big year for the industry as we reflect on a competition that is steeped in half a century of heritage, culinary talent and respect. We’re pulling out all the stops to make this year one to remember with an inspiring brief, incredible panel of judges and once in a lifetime prizes. Not forgetting the extraordinary celebration event for the winner’s announcement that is already being worked on behind the scenes. “As chefs ourselves we understand how busy everyone is, especially with staff shortages, but we also know that this is an opportunity no ambitious chef should miss which is why we are giving more time to enter. So, check out the brief and start putting pen to paper as whatever stage of the competition you get to, we know you’ll thrive and grow every step of the way.”
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
Jubilee Celebrations Draw International Visitors to the UK Issue 112
With events planned across the UK for the Queen’s Platinum Jubilee celebrations from Thursday 2 to Sunday 5 June, has UKinbound shared its views on the upcoming festivities. Joss Croft, CEO, UKinbound said: “We are absolutely delighted to be celebrating Her Majesty the Queen’s Platinum Jubilee. This joyous event will provide a vital and welcoming boost to the UK’s tourism industry and businesses up and down the country. Many of my members are preparing to welcome international visitors from across the world, who are making a special visit to the UK during the Jubilee period. “We need to ensure that we take the successes of the Jubilee into the summer and autumn seasons, however the industry is facing a number of challenges to its recovery. We expect domestic tourism to reduce this year, with UK residents opting to take holidays abroad, however international visitors to the UK are only expected to return to 54% of
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:
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2019 numbers. “Promoting Britain abroad and emphasising the amazing heritage, culture and experiences available across all four nations, and ensuring we provide visitors with a warm welcome, has never been more important. International tourism is a competitive business, and we need to work hard to convince the international community that the UK is a fantastic place to visit in 2022 and beyond.” Lana Bennett, CEO of Tours International, an inbound tour operator that specialises in bringing international visitors to the UK, added: “The Platinum Jubilee has come at exactly the right time for UK tourism. It’s rejuvenated the industry – everyone can get involved and pull together to make it a truly outstanding celebration. The official events encompass all that is unique. • 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!”
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Graduate Points Based System “Positive Indication” says UKHospitality Chief Graduates from the world’s top 50 non-UK universities can now apply to come to Britain through a newly launched visa scheme. Successful applicants with a bachelor’s or master’s degree will be given a two-year work visa, while PhD-holders can apply for a three-year visa. Ministers are hoping the “high potential individual” route, which launched yesterday (May 30) will attract the “brightest and best” at the beginning of their careers to work in the UK. UKHospitality has backed the launch saying it is a “positive indication the UK wants to welcome global talent with open arms”. The scheme will be available to alumni of the top non-UK universities who graduated in the past five years. Graduates will be eligible regardless of where they were born and will not need a job offer in order to apply. UKHospitality chief executive Kate Nicholls said: “This announcement is a positive indication the UK wants to welcome global talent with open arms, and that very much includes hospitality, a sector in which where there are incredible opportunities at the higher end of skilled roles. There are opportunities here for our world class hospitality schools, too, so we hope these openings will be extended to them, too, in order to showcase our excellence and attract the best candidates. That would be greatly enhanced, however, if there was also an increased use of youth mobility schemes with other nations, and bilateral arrangements built into forthcoming trade deals. It is important the communications that accompany the move convey to talent around the world that the UK is the place to be.” Commenting on the launch Chancellor of the Exchequer Rishi Sunak said: This new visa offer means that the UK can continue to attract the best and brightest from across the globe. The route means that the UK will grow as a leading international hub for innovation, creativity and entrepreneurship.
We want the businesses of tomorrow to be built here today – which is why I call on students to take advantage of this incredible opportunity to forge their careers here. The UK is already home to some of the most ground-breaking start-ups, on the forefront of R&D and an incredibly diverse and exciting place to live – come and join in! Home Secretary Priti Patel said: I am proud to be launching this new and exciting route as part of our points-based immigration system which puts ability and talent first – not where someone comes from. This government is delivering for the British people by bringing in the high skills and talent our country and businesses need. The UK Government is making the country the best place in the world for innovative and talented people to live, work and be successful – and to usher in an unprecedented new era of global collaboration and innovation. With record levels of investment into its research base, as well as being home to world-leading tech companies and four of the world’s top universities, the UK offers unique opportunities for recent graduates. The new High Potential Individual route is intended to attract those at the early stages of their careers, who demonstrate exceptional promise, providing a highly desirable and able pool of mobile talent from which UK employers can recruit. Successful applicants will be given a 2-year work visa (3-year for those with a PhD) and will be permitted to move into other long-term employment routes. Great innovation is built from a diverse workforce and the new route will ensure the UK continues to nurture talent from around the world. The visa forms part of a series of changes to the immigration system after leaving the EU to restore control over our borders, so that the UK can welcome people based on the skills they have to offer and the contribution they can make, not where they come from. The new points based system is will ensure that the UK is open to business and continues to be at the forefront of innovation. The Global Business Mobility route opened on 11 April to simplify and improve various routes to enable businesses to expand. Later this year, the Scale-up visa route will follow to ensure businesses are supported during periods of growth and are able to recruit talent by enabling them to bring employees to the UK.
Head to the Pub to Raise a Glass to the Queen and Each Other, says CAMRA The Campaign for Real Ale is urging people to head down to their local over the extended bank holiday weekend to raise a glass to the Queen and each other as part of the Platinum Jubilee celebrations.
Refugees).
The long weekend will boast extended licensing hours in pubs, providing the ideal opportunity for communities to come together and kick of a Summer of Pub, which celebrates the first summer without restrictions.
To date, 35 breweries – including Adnams, St Austell and Budweiser Brewing Group – and up to 5,000 pubs – including Punch and Greene King – have signed up to brew and serve the beer and host events. Consumers can search for pubs and brewers running events and stocking the beer using CAMRA’s new interactive map, which shows events and celebrations taking place over the weekend.
As part of the celebrations, CAMRA is supporting the launch of Thank Brew, a limited-edition beer brewed for the Queen’s Platinum Jubilee Weekend. All profits will go to help build stronger communities through eden project communities (which runs The Big Lunch), /together Coalition (which runs Thank You Day), and to support Ukrainian refugees arriving in the UK (through Reset Communities and
CAMRA’s National Chairman Nik Antona said: “We’re expecting a record number of events to take place across the long Jubilee Weekend, which will also see extended licensing hours for pubs. This is a fantastic opportunity to support your local over the long weekend and raise a glass to pubs – and each other – after a difficult few years of lockdowns and restrictions.”
WTTC Publishes Report on Digital Travel Post COVID Issue 112
delays at airports. The COVID-19 pandemic highlighted a lack of global coordination as governments introduced a constant patchwork of digital and paper requirements.
‘Implementing a Digital Travel Portal’, created by WTTC and The Commons Project Foundation, is aimed at governments and builds on the previously released ‘Digital Solutions for Reviving International Travel’ report published in December 21’.
capability, 24×7 communication, and legal path in case of disputes, amongst others.
The previous report provided eight recommendations and addressed the global challenge posed by ever-changing policies and processes, which are not only complex and unsustainable, but also further hinder the recovery of an already struggling sector.
The report also provides five recommendations related to specific features and functionalities considered to be critical for an effective portal, providing health security and an efficient experience, such as traveller questionnaire, and government integration, amongst others.
Julia Simpson, WTTC President & CEO, said: “Over the past two years, governments reached for their own solutions to halt the pandemic by restricting travel, but the result was chaos. Chaos for the confused traveller and chaos for economies with the loss of 62 million jobs worldwide in 2020.
For countries still requiring COVID status checks of travellers, this report (along with the December report) provides best practice advice for collecting and analysing traveller health status information pre-travel and digitally connecting the output with travel operators, reducing traveller anxiety and burden at airports
“We publish a report that provides guidance on how to create a single digital travel solution that governments can adopt and join up at an international level.
For countries that have removed COVID status checks, this report also provides a resilience and preparedness tool for the next pandemic, or other major incident, with best practice advice on how to efficiently collect and process digital health traveller information before their journey.
“If we ever face another pandemic, we must do a better job. People should be allowed to travel based on their individual health status by using a one-stop government digital platform before they start their journey.
Lastly, Digital Travel Portals could also be integrated with other government services, such as visa application processes, to provide an efficient digital one-stop-shop for governments and travellers.
“Governments talk about resilience post COVID. By investing in this system now, governments and their economies will be better protected against any future pandemics.” Zhenya Lindgardt, CEO of The Commons Project Foundation, said: “As the COVID-19 pandemic continues to evolve, now is the time for governments to ensure preparedness for whatever may come next.
The report gives a blueprint to governments on how to implement a Digital Travel Portal not only during COVID, but during any future health crises that threaten economies and global Travel & Tourism, by ensuring health checks are based on the individual, prior to travelling, to achieve a seamless journey.
“The past two years have shown us that health will likely remain a core component of border crossing moving forward, and the implementation of digital portals for health status verification is a critical step toward building more resilience in the face of public health crises.
The portal would enable travellers to electronically share, for instance, their digital COVID vaccination status, or any other required documentation, before they begin their journey.
“The Commons Project is proud to support WTTC in its effort to help countries lay this foundation for resuming safe travel and keeping borders open.”
Once booked, travellers would simply visit the online portal managed by the destination, where their documentation would be uploaded, verifying in seconds their status.
The report offers 12 recommendations as general best practice principles to be applied to the whole Digital Travel Portal: privacy by design and default, compliance with data protection and privacy laws, language
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WTTC is calling for alignment to build resilience and ensure there is a clear global system focused on an individual’s health status that does not bring international travel to a standstill, which throughout the pandemic caused serious economic damage.
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The data can also be combined with other standard security and visa requirements.
DISHWASHERS • GLASSWASHERS • REFRIGERATION
The World Travel & Tourism Council (WTTC) has published a new report on best practices and support for governments for the introduction of a common ‘Digital Travel Portal’, to allow safe, stressfree travel, that would reduce
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Issue 112
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New UKHospitality Strategy Will Create ‘Dynamic Workforce’ and Resolve Sector’s Staffing Crisis UKHospitality has launched a nationwide hospitality workforce strategy to nurture cooperation between industry stakeholders and boost recruitment and training for a new generation of skilled hospitality staff, plugging the sector’s 170,000 jobs gap. Published earlier this week at an industry event at Westminster Kingsway College, the workforce strategy – Fixing the crisis: a framework for collaborative action across the sector – examines all aspects of the industry’s labour needs, including recruitment, skills and training, people’s working lives, hospitality’s image as a sector in which to work and the infrastructure to support our employees. It comes as hospitality’s post-pandemic recovery contends with increased raw goods costs, huge energy bill rises, business rates, VAT back to 20%, plus a dip in consumer confidence due to the cost-of-living crisis. All of this is exacerbated by a crisis in employment across the economy, and in hospitality in particular. ONS data shows that vacancies now exceed unemployment for the first time. UKHospitality Chief Executive Kate Nicholls says in the document’s foreword: “This strategy sets out a vision to ensure [hospitality is] fullyresourced with people with the right skills, a clear talent pipeline with established routes of progression and high levels of employee wellbeing. It is based on a partnership approach with industry bodies and governments.” At the core of the UK-wide strategy is “an ambition to upskill our workforce and create high-quality, high-skilled roles, promoting social mobility. Levelling up the hospitality workforce will help to level up the
with different skill sets. It provides entry-level to managerial to corporate jobs. People will find great training opportunities and meritocratic career progression.
nation”. Designed to work alongside and support the Hospitality & Tourism Skills Board where appropriate, the strategy focuses on five key areas the sector must address: • recruitment – hospitality must be able to access a wide range of people to fill its vacancies • skills and training – hospitality is a professional sector that must enshrine high standards and facilitate social mobility • working lives – hospitality must make people’s working lives enjoyable and fulfilling • image of the sector – to reset perceptions of the hospitality sector as a great place to work and develop your career • infrastructure – to ensure that there are no structural barriers to working in the sector – such as poor transport and a lack of housing Within these areas the strategy examines critical issues such as professional standards, pay, the working environment, equality and diversity, future demand and digital connectivity. Kate Nicholls adds in her foreword:
“A booming hospitality workforce will create a fantastic hospitality experience for all, and a better society. It’s crucial we work collaboratively to deliver on this workforce strategy. It will create economic growth and help to regenerate communities in all parts of the country. Higher employment rates and business levels will generate even further taxation from hospitality to fund and bolster local and national public services. It will also contribute to the UK being a leading tourist destination.” UKHospitality has the backing of the Government – through its ambition to create jobs and align with the hospitality and tourism recovery strategies – and is ‘encouraged by the political support that this mission has received from all parties’. By working with government, the hospitality sector, already best placed to lead the UK’s post-pandemic recovery, will deliver on levelling up every town, regenerating high streets, and reigniting local economies, with a highly skilled workforce able to unlock the industry’s huge potential.
“It is no exaggeration to say that people make hospitality. Along with the setting, they provide the unique experiences that people crave. Without the great people who create these environments there would be no hospitality sector.
Immediate next steps include delivering on the objectives of the strategy, engaging with industry and local partners, developing action plans for each measure, and a big, bold recruitment campaign. UKHospitality will also produce an annual report on the state of the hospitality workforce.
“It is therefore critical that sector businesses are able to cultivate a skilled and dynamic workforce. Hospitality offers a wide range of roles
Publication of the workforce strategy comes a week ahead of UKHospitality’s Summer Conference on Tuesday 7 June.
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
The Dorchester, London - Contents for Auction
For those who love exceptional luxury set around the finest lighting, furniture and interiors, June 21 – 22nd in London offers up a pivotal moment in the buyer’s calendar. Picture the regal surroundings of The Dorchester Hotel set against the beautiful backdrop of Hyde Park where for two vibrant days more than 2,000 amazing pieces emanating from this renowned five-star international hotel, offer themselves up for auction. 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
Why Budget Hotels Will Continue To Enable Travel In These Challenging Times 14
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by Karim Malak, CEO of easyHotel (www.easyhotel.com) News headlines in recent months have painted a clear picture: families and individuals are facing very challenging times as the cost-of-living crisis heightens. The UK’s Office for National Statistics reports that inflation rates are the highest in 30 years* as the prices of essentials including groceries, fuel and energy are set to increase further throughout the next 12 months. Undoubtedly, for a majority of people, their fall in disposable household income will mean they are forced to cut back and we in the hospitality industry know that the first items to go are often “leisure” activities – particularly, holidays. Whilst this may sound like bad news for the travel & tourism industry, what we are seeing at easyHotel is in fact the opposite – the Group is trading above 2019 pre-COVID levels and expected revenue for summer bookings is already currently significantly higher than summer 2019 whilst revenue since February has been between 20 and 70% above pre-pandemic levels. For me, the reason is clear: after the past two years of restricted and disrupted travel, people are eager to make plans for trips away. They are willing to spend the money available to them on doing just that – but their budgets are shrinking. easyHotel and the budget hotel sector provides an option that means travel can still be affordable. In fact, one of the main reasons I joined easyHotel last year is because I strongly believe in making travel accessible to as many people as possible in a simple, frugal and responsible way, and I am proud to be playing a role in enabling this. Interestingly, what we are also seeing is that there is no one “typical” budget hotel guest. The demographic is wide but in in broad terms, there are three general “types” of guest. The first is the budget-conscious traveller. These tend to be those who are hit hardest by the inflationary
environment. It might be, for example, a family who would usually aim to go on a summer holiday abroad to a European destination. They might struggle to do that this year with a smaller budget than usual, but still want to go away or use the opportunity to visit relatives. A staycation to a UK city, saving money at a budget hotel, means parents can still take their children away and have some funds left to enjoy local attractions and experiences. Secondly, we have what I like to call the “budget-discerning” traveller. These tend to be people who are seeking to make up for lost experiences during lockdown. They have disposable income but are becoming smarter about where they choose to spend it. This category is broad – we are seeing young professional couples who might usually consider a stay in a hotel costing upwards of £150 per night, instead choosing to spend less than £60 a night at an easyHotel in a city centre, but use what they would have spent on the luxury hotel on a fine dining experience at a local Michelin Star restaurant instead. And finally, I believe we are on the edge of a boom of travellers whose first priority is to have minimal environmental impact. Research shows that 58% of travellers are thinking more about sustainability since the COVID-19 pandemic and furthermore many would avoid flying for this reason . More travellers are looking specifically for hotels that operate in a sustainable way and many budget hotels, by their very nature of minimalism, do just that. Rooms are optimized which mean that less concrete and materials are needed in construction – over 70% of emissions in hospitality come from the building itself so smaller buildings with less materials mean a lower level of CO2 per traveller. Moreover, in an easyHotel we do not build food & beverage or gym facilities which use resources to build and run. We rely on the entire ecosystem of shops and services the city has to offer. We also limit waste as guests are not provided with unnecessary “extras”, such as miniature toiletries dispensed in plastic bottles. Our experience is that this approach is increasingly appealing to the environmentally conscious traveller. The demographic is broad, and no doubt will continue to become broader as more travellers opt for the smart, value, sustainable choice for their trips away. Not forgetting business travellers too – corporate budgets are also under increasing pressure and stays in budget hotels can help businesses to reduce costs. Furthermore, consumer shifts within the industry mean we are seeing more investment behind budget hotel chains – a testament to the value they provide the sector. I hope in these challenging times the budget sector will continue to do what it was originally designed to do: enable travel for the many.
BII Licensee of the Year 2022 Finalists Announced! The British Institute of Innkeeping (BII) is delighted to announce their six incredible finalists for this year’s Licensee of the Year competition. Sponsored by Sky, the Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been rebuilding their businesses and communities, with a focus on their resilience, sustainability and diversification. This year, the entries have been of a particularly high standard, making it even more difficult for our team of judges to decide who to take through to the Finals. Selected from a field of over 300 entrants, our six Finalists have been selected on the basis of their community impact, exceptional mystery diner visits, financial and online audits and face-to-face interviews in their pubs with judges, Sue Allen and Ashley McCarthy. The 2022 Licensee of the Year Finalists are as follows: Amanda & Nick Hemming – Heron Inn, Truro, TR1 1SL Michael Pearson & Charlotte Salaman – The Wych Elm, Kingston Upon Thames, KT2 6HT
Set For The Futuria, with Calor As the UK’s hospitality businesses prepare for the busy summer months ahead, many are now looking at the ways they can operate more sustainably and, by doing so, reduce their carbon emissions in the process. However, the demands of the nation’s hospitality businesses, from pubs and hotels through to restaurants, need a reliable fuel source which can also support their bespoke business requirements.
Joe Buckley & Flo Pearce – Tollemache Arms, Harrington, NN6 9NU Rumit & Tosh Lakhani – The White Horse, Buckover, GL12 8DX Stuart Fox & Julian Crowley – The White Horse, Dover, CT16 1QF James Lyon Shaw – The Greene Oak, Windsor, SL4 5UW To learn more about the Finalists, please visit https://bit.ly/LOYA-22 Steven Alton, BII CEO commented: "Our Licensee of the Year Award is the most prestigious & hard-fought award, showing the excellence in our sector. The final six are of an incredible standard. “We are proud that the awards process this year, more than ever, is offering a value-added experience to all those involved, with business insight and the chance to evaluate your business available at every stage, from mystery diner visits and feedback, right through to our final judging day at Sky HQ. “I want to take this opportunity to congratulate all involved and wish them the best of luck for the final stages of the competition." All six finalists will be presented with a trophy at the BII Summer Event on the 21st of June, where the winner of Licensee of the Year 2022 will be crowned. The BII would like to thank everyone who has entered the competition this year. Keep your eyes peeled for another opportunity to enter in the January 2023.
to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%1 compared to conventional LPG. For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers while also highlighting the amount of CO2 saved.
STORAGE SOLUTIONS FOR EVERYONE Hospitality businesses keen to maximise outdoor spaces for al-fresco dining over the summer (and even winter months) can often be deterred by the installation of unsightly storage tanks. At Calor, our above and below ground storage options mean we can either discreetly install a storage tank in a quiet corner or completely out of sight underground.
Calor Futuria Liquid Gas can do both INTRODUCING CALOR FUTURIA LIQUID GAS
For pubs and bars currently using LPG through a different supplier, Calor can work with you to make the switch to Futuria Liquid Gas with minimal disruption. Also, as Futuria Liquid Gas is chemically identical to LPG, there is no need to change any existing LPG products such as LPG boilers.
Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials.
THE FUTURE WITH CALOR
From providing an instant and controllable flame, needed to create mouthwatering meals, to offering the versatility for central heating and hot water requirements right through to even heating swimming pools, Futuria Liquid Gas is the fuel source hospitality business can trust.
As part of its commitment to offer its customers 100% sustainable energy solutions by 2040, Calor is taking steps to encourage all of its hospitality customers to make the switch to Futuria Liquid Gas – helping to support pubs and bars across the UK deliver on their sustainability goals for today and tomorrow.
Available in a 100% blend, Futuria Liquid Gas can reduce CO2 emissions by up
To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/business-energy/solution-for/hospitality/hotels
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New Report from WTTC Reveals UK Travel & Tourism Sector is Expected to Create 700,000 Jobs Over the Next Decade “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.”
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.
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.
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.
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.
Davenports Brewery Opens New City Centre Pub 20 new jobs have been created after Davenports Brewery, which was established in Birmingham in 1829, opened its latest pub, The Queens Head on Steelhouse Lane in Birmingham city centre, on Friday (May 20).
In 1904, Davenports Brewery fought, and won an important ‘Beer Hawking’ case in the Victoria Law Courts, right around the corner from The Queens Head, so it felt a little like coming home with this location.
Following months of extensive renovations, the team are excited to reveal the thoughtful new décor, great food and drink offering that will add to the appeal of the Colmore District.
Whilst researching the history of the pub, formerly known as The Jekyll & Hyde, the team uncovered some interesting facts to include former names; The Queens Head and prior to 1850, The Kings Head.Ms
The Queens Head will boast everything from ales to freshly prepared cocktails, spirits and wines, along with a strong food offering with breakfast available to eat-in or takeaway from 9am through to sandwiches, pub dishes and sharing platters.
McPhilimey added: “In this important Jubilee Year, and in honour of Her Majesty The Queen, the company decided to rename the pub The Queens Head. Baron Davenport wrote to Her Majesty to advise her of our plans and received a wonderful letter back from Her Majesty’s office to say that she was ‘delighted by the news and wished us well’. We have framed the letter.”.”
In addition to two bar areas and an orangery, the pub also boasts an outdoor smoking room upstairs called The Engineers Yard. Marketing director, Katie McPhilimey, said: “The board were delighted to find a venue that beats in the very heart of the city, that serves both a dynamic district, and a diverse community of professionals, and students.
The pub boasts a wonderful eclectic history, which coin and token expert, Andrew Cunningham has helped to uncover. Katie added, “Baron Davenport found some tokens for sale online with The ‘Queens Head, Steelhouse Lane, Birmingham’ on them.
New City of London Corporation Licensing Committee Chairman Elected James Tumbridge has been elected as the new Chairman of the City of London Corporation’s Licensing Committee.
Chairman of the City of London Corporation’s Licensing Committee, James Tumbridge, said:
The elected body is responsible for licensing City premises under the Licensing Act 2003 – including pubs, clubs, cafes, restaurants, shops, and bars.
“It’s a privilege to have been elected to this role at a critical time as we emerge from the pandemic.
It also regulates late night Square Mile entertainment, such as live music – and working closely with the City of London Police – helps prevent crime and disorder.
“The City is the world’s leading financial and cultural centre and the capital needs to be an attractive place in which to live, in order to maintain that status. “We have a safe City with an expanding and vibrant nightlife.
The City Corporation last week launched Destination City, a bold new vision that will boost the vibrancy of the Square Mile and drive forward its recovery from the pandemic.
“Licensing is vital to this as our night-time economy has grown over the last decade. It now hosts over 950 licensed premises in a busy 24-hour financial centre.”
Destination City will see the City Corporation annually invest £2.5m to enhance the Square Mile’s leisure offer to ensure it remains a world-leading destination for workers, visitors and residents.
James is also a member of the City Corporation’s Court of Common Council, its primary decision-making body; and its Policy and Resources, Corporate Services and Finance committees.
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 organisa-
tions: 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.”
Sleep Is Critical To The Stress-Relief That Guests Demand From Their Getaways 20
CLH DIGITAL
Issue 112
By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) Most people would agree that sleep is essential to good health. Indeed, sleep plays a huge role in our lives, with the average person spending a third of their lives asleep. Making sure that your guests get a good night's rest has always been one of the cornerstones of any good getaway experience. Guests are looking for a sense of escapism where they can reset, refresh, and revitalise, often breaking bad sleeping habits in the process. Research shows that 34% of travellers have admitted to booking a trip simply to catch up on sleep. With the freedom to experiment with bedtime routines, napping, different brands of bedding, holidays are the ideal place to reset sleeping habits.
April marked Stress Awareness Month prompting hoteliers to remind prospective guests that holidays are an opportunity not only to ditch bad habits, but also to gain healthy ones. One study found that those who engage in physical leisure activities for at least 20 minutes once a week are less susceptible to fatigue. It also showed lower blood pressure, total cortisol, waist circumference, and body mass index, and perceptions of better physical function. Such activities were also correlated with higher levels of positive psychosocial states and lower levels of depression and negative effect. Combine this with the chance to relax, a better night's sleep and the exploration of new hobbies to diffuse stress , both psychologically and physically, are worth exploring for the average guest. At Burgh, the “artistic experience” classes, freshwater swimming in the Mermaid Pool and sustainable shark tagging trips provide a unique way for guests to improve their wellbeing and thus sleeping schedule.
LEAVING YOUR STRESS AT HOME This desire for separation from the stresses of work and home life is particularly prevalent among people that have found themselves working from home more over the last couple of years. Young people in particular have found it difficult to separate their workspace from where they sleep, which has had a negative impact on their sleeping patterns and contributed to a mental health crisis.
THE IMPORTANCE OF SLEEP
Whether they enjoy a poolside retreat or an active adventure, a holiday is a chance for guests to escape from the day-to-day pressures and distractions in life which may prevent them from getting a good night's sleep.
In the UK, as many as 30% of adults have reported living with chronic insomnia, which has a negative impact on their physical health as well as facilitating potential behavioural and mental health issues. Furthermore, research by the British Medical Journal revealed that poor sleep habits and burnout could be associated with an increased risk of catching infectious diseases, including COVID-19.
Studies have shown that a reduction in stress helps to boost productivity, allowing you to return to work feeling revitalised. Therefore, sleeping in a hotel room that has been carefully curated for the ultimate sleep, complete with clean and fresh bedding and perhaps even a weighted blanket, can help guests detach from life stresses
For guests looking to unwind through the perfect escape, a hotel that guarantees a great night’s sleep will always be first choice. There is a plethora of things hotels are adopting now to conjure the ultimate sleeping environment, from blackout curtains and lavender pillows to white noise and sleepy spa treatments.
BEING MINDFUL ABOUT YOUR MENTAL HEALTH
At Burgh, guests can book in for a hot stone massage, tailored to their physical and mental requirements, or a deep cleansing facial to truly relax and unwind for that perfect night’s sleep. One study even found that massage could be an alternative to sleeping pills for adults who experience insomnia.
FINDING YOUR SCHEDULE Although everyone has a different sleeping pattern, it is important that both early birds and night owls try to stick to a pattern which follows their body’s natural circadian rhythm. This can be easier said than done, with many people subconsciously changing their sleeping patterns to deal with pressures that arise in their personal and professional lives.
This strong link between travel and stress-reduction has been recognised by GPs in the UK, who have begun in recent years to prescribe social activities to patients to help alleviate symptoms of anxiety and depression that are exacerbated by a bad night's sleep. Whilst we are unfortunately far away from returning home from the GP with a prescription for an all-inclusive getaway, holiday destinations should take the opportunity, especially following Stress Awareness Month, to reflect on how they can help guests both break with bad habits, and forge new ones. Sleep is such a crucial element of a guest's experience, so it is important to recognise the role a hotel can play in ensuring they get it right. Only by acknowledging this, can hotels offer their guests a luxurious experience by utilising their amenities to effectively aid their guests stay and at the heart of this is getting a good night’s sleep. As the Irish proverb states, “enjoyment and a long sleep are the best cures in the doctor’s book.”
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.
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. The show is full of tasters and samples and the Feature Space is no dif-
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!
ferent. 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
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 consumer. On top of that, the artwork Ollie creates will end up on a
Thursday 16th June at Ashton Gate Stadium, Bristol. 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
Supporting Hospitality Customers As The Weather Gets Warmer 22
CLH DIGITAL
Issue 112
With high hopes for a warm and sunny summer, thousands are planning to spend their holidays in the UK which will include enjoying eating, drinking and socialising outside.
As pubs, bars and restaurants make the most of any additional outdoor trading space the summer months open up Adam Jones, business development and partnerships director of alcohol education charity Drinkaware, offers his advice for supporting customers who may be out of sight of the main service areas. Preparing for summer trading sees mowing the grass, pressure-washing paved areas, maintaining umbrellas, lighting, heating and furniture, and creating a summer drinks menu all getting attention in on-trade venues but there is another important factor to consider. We know that keeping customers safe is always a priority for hospitality but, with more customers eating and drinking outdoors in the summer months, it can be harder to spot vulnerable customers or situations. There are a few simple steps that can help staff maintain high levels of awareness both inside and outside.
BE VIGILANT AND AWARE OF ALL CUSTOMERS Spotting and keeping an eye on those who may become vulnerable is a simple, yet effective tool. Such customers might include anyone who could become a victim of aggression, sexual harassment or assault, or those who may experience alcohol poisoning. The number of drinks someone has had is not the only indicator that they may have had too much as alcohol affects us all differently. Training staff to be alert and spotting potential issues before they develop is an important part of any licensed operation. Maintaining a presence outside to look for signs of vulnerability and
ensuring all of the team are confident they know how to deal with, and report, an incident appropriately are all key.
HELP PEOPLE REHYDRATE Alcohol is a diuretic which causes the kidneys to lose extra fluid and we tend to sweat and go the toilet more when we drink. This means customers can become dehydrated, especially if sitting in the sun causes them to sweat more. Making tap water readily available for people to help themselves to, alongside your bottledCONTACT water offer, reduce the risk of dehydration, as can displaying prominent reminders for customers. CONT ACT INFORMATION: INFcan ORM ATION: Encouraging staff to proactively offer water is another simple, effective route. Lumina Lumina Intelligence Intelligence
DRINK Giorgio Rigali Gi orgioDRIVING Rigali 07545990030
Customers can forget what they have drunk in the heat of the moment and may drink more thinking it will Giorgio.rigali@lumina-intelligence.com Gi or io.ri ali lumina-inte ence.com cool them down on a sunny day. But there is no foolproof way of drinking and staying under the driving limit May Ma y 2022 2 always advises people not to drink at all if they are driving. Displaying posters, giving verbal and10Drinkaware reminders and offering advice and access to safe routes home such as local taxi companies all help. Have a good selection of lower strength alcohol and alcohol-free drinks on your menus
Sandwiches are are offering offering operators operato ways ways to to mitigate mitigate rising r is in g Sandwiches
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Sandwiches are Offering Operators Ways to Mitigate Rising Cost of Living Challenges CONTACT CONTACT INFORMATION: INFORMATION:
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hange v e rs u s F ebruary 22022 %c 022 change versus February +2. 3% +2.3% --3.0% 3.0% +2. 1% +2.1% +5. 3% +5.3%
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The average calorie count of a sandwich within the pub and bar channel is much higher (875) versus the ithin tthe he p ub a nd b ar cchannel hannel is much alorie ccount unt o n d w ic h w much higher higher (875) (875) ve rs u s Th e average average ccalorie The off a ssandwich within pub and bar versus other three channels, withocoffee andasandwich shops offering sandwiches with a much lower calorie count nd ssandwich andwich sshops hops offering ering ssandwiches ree cchannels, h a n n e ls , w ith ccoffee offee a andwiches w ith a m uch llower ower the with and with much th e other othe three (412). 4 1 2 ). calorie count calorie co unt ((412). Commenting on the findings, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “The Co m m e n tin g o n tthe he findings, findings, Se nior In sight Manager Manager at Lum ina IIntelligence, ntelligence, Ka therine Pr owse, ssaid: a id : Commenting on Senior Insight Lumina Katherine Prowse, rising cost of living will see consumers become more conscious of what they spend their disposable income ““The e co nsume b nscious o cost see consumers become more conscious off what spend The rising s g co st of of living g will se ecome m o co at they ey sp end their e on. Lower-ticket meal solutions and channels are well placed to attract consumers that seek value. disposable Lower-ticket and are well attract ome on. Low ticket meal mea solutions olutions a n channels e placed lace to a di sposable income h a n n e ls a r w ct cconsumers onsum e Sandwiches provide operators within all channels to mitigate this challenge by offering cheaper solutions.” Find out more about Lumina Intelligence’s Menu Tracker at www.lumina-intelligence.com/product/menu-tracker/
Food Waste Dryer Slashes Waste Disposal Costs Sandwich calorie calorie counts counts increase increase by by 17% Sandwich 17%
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The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners up to 80% in food and disdwicmacerators h Averwaste age cdisposal alorie pcosts. er sanWith Channe l posal banned incScotland, Counits e& sandwi h shops Wales and Northern 412Ireland, it’s only a matter of time before in England too. And putting smelly Pubthey’re s & barillegal s 875 food waste in wheelie bins is a Chahazard in restattracting aurants vermin and 476 health pests, in warm weather. QSparticularly R 556
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 The Eco-Smart Food Waste Dryer is waste disposal. The dry powder is colalready lected for recycling so no food waste The in avhotels, erage hospitals ithin tthe he p ub a nd b ar cchannel hannel is much The average calorie calorie ccount oand unt restauo off a ssandwich a n d w ic h w within pub and bar versus much higher higher (875) (875) ve rs u s goes to landfill. Not to mention the subrants hops offering ering ssandwiches with much andwiches w ith a m uch llower ower thesolving othe these andwich sshops the other three ree problems. channels, channels, Each w with ith unit coffee coffee and and ssandwich stantial savings from disposal” said David extracts water ca lorithe e co unt (412). calorie count (4from 12). food waste Boyd from Eco-Smart. overnight, leaving a dry powder, only Lum Prowse, Ka Manag Co meformer n tin g o on n tthe he findings, fin dinvolume. gs, Senior Senior Insight Insight Manager ge err at Lumina Lumiina na IIntelligence, Int ntel ellliigenc gence, e, Katherine Katth he erriin ne e Pr Pro ow wssee,, ssaid: saaiidd:: 20%Commenting ofmit’s weight and For more information and a brochure Th co st of osaving ginwill me e b b eco com o a e e e n “Th rising g co cost of living will se see e co co consumers nsu sum become more conscious of spend ee rising ssis an st o ff living g e me em m o co uss o o att they eyy sp sp en nd d their e co nsci scio ou ““The g cost se see e consumers n become more conscious offf what what they spend their The“The result 80% disposal go to www.foodwastedryer.co.uk or ome e on. on. Low ett meal me ea a solutions ollu uti tio on nss a n e lla h rr w cctt cconsumers o di possmelly able e income disposable income Lower-ticket meal solutions and are well attract om titicckke m o a n channels w e placed acce e to a mee ha an nn ne ellss a a cconsumers onnssuum di ssno pos abl disposable Lower-ticket and channels are well placed to a attract costs, wheelie binsLow and no call 01522 692888
24
CLH DIGITAL
Issue 112
NTIA Appoints Sacha Lord as Chair of the Board of Directors Sacha Lord, Night Time Economy Advisor for Greater Manchester, and Co-Founder of Parklife and The Warehouse Project, said:
Sacha Lord, night-time economy advisor for Greater Manchester and co-founder of Parklife and the Warehouse Project, has been appointed chair of the board of directors for the Night-Time Industries Association (NTIA).
“The Night Time Industries Association is a critical player in the sector, and has been a key voice in representing operators, not just in London but nationally across the UK.”
Lord has worked with the NTIA and stakeholders across the UK over the last two years, and his appointment was described by the organisation as adding ‘considerable weight to the board, in the drive to raise awareness of the importance of the night-time industry to the UK economy’. During the pandemic, Lord has campaigned to reverse the sector’s VAT rise, took the government to court to bring forward the reopening date of indoor hospitality in England last year, launched a legal challenge to the imposition of Tier 3 restrictions in Manchester in 2020 and successfully forced the government to drop the ‘substantial meal’ rule. The NTIA Board has appointed Sacha Lord, Night Time Economy Advisor for Greater Manchester and Co-Founder of Parklife and The Warehouse Project, as Chair of the Board of Directors. Over the last three years, the trade association has become a leading trade body for the night time sector, in the fight to gain representation and support for businesses throughout the pandemic, but recognises the immense journey it faces to fully recover as a diverse industry, and the growing role the organisation must play within that.
“I am honoured to be joining as Chair at this pivotal time in the sector’s recovery. There is still so much work to be done to help operators through these difficult times, and I wholly support the NTIA in their efforts to create better working practices for those in the industry, achieve greater funding for businesses nationwide, and develop vital initiatives to ensure everyone working within, or using the night time economy, gets home safely.” Michael Kill, CEO NTIA Says: “I have been lucky enough to have worked very closely with Sacha over the last three years, and alongside welcoming him as the Chair of the Board of Directors at The Night Time Industries Association, would like to personally thank him on behalf of the industry for his exceptional work and support during the crisis.” “As a leading figurehead within our industry, we are looking forward to harnessing his passion and drive in establishing a stronger voice for the sector, adding another dimension to the public and political agenda to drive home positive change, and support an extremely ambitious strategy for the sector in the future. The unanimous appointment by the Board is testament to the tireless work that he has put into representing this industry.”
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.
The World’s No.1 Selling Rum Tanduay Signs UK Distribution Deal With Emporia Brands Tanduay Rum, made in the heart of the Philippines, is a multiple award-winning spirit that carries with it the true heritage and culture of East Asia. Tanduay is the best-selling rum brand for 4 consecutive year and now Emporia Brands are bringing its 160+ years of experience in rum making, distilling and aging direct to all major wholesalers within the UK as of April 2022. “The U.K. is one of the most exciting markets that Tanduay will be starting this year. We are fortunate to have found in Emporia Brands a like-minded company to help us in furthering our international business,” said Tanduay Executive Vice President Kyle Tan, who leads the company’s international expansion. Emporia Brands is an award-winning premium spirits importer, distributor and innovator. The family-owned business has won the International Wine & Spirit Competition (IWSC) Spirits Importer of the Year three times.
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
“We’re very excited to welcome Tanduay into our portfolio of premium spirits and to share with our customers, for the first time, the liquids coming from the number one rum producer globally,” said Jack Rackham, Managing Director of Emporia Brands. He continues, “the quality of Tanduay rums at such a competitive price point, will provide a solid foundation to build longlasting rum relationships with key retailers and rum advocates throughout the market.” In celebration of Tanduay’s official UK launch there will be Regional Trade Events across different cities (Edinburgh, Manchester, Birmingham and London) with a focus on Filipino culture and community. The events will be in collaboration with Filipino DJs, restaurants and local communities from the surrounding areas. Visit www.emporiabrands.com for further information
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/
How Can Hospitality Providers Avoid Insolvency In The Months Ahead? 26
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By Matthew Padian, Partner and Helen Wheddon, Partner at Stevens & Bolton (www.stevens-bolton.com) the accommodation and food service sectors being among the industries when the referral period ends. expected to find things particularly tough. The latest statistics indicate There are, however, other potential options for those with problematic that this industry suffered the most insolvencies in Q1 behind only the balance sheets to consider. These might include restructuring external sectors of construction and wholesale and retail trade. bank loans (perhaps, for example, to extend maturities, change pricing or But the current challenges go wider than the pandemic and the issues to soften mandatory prepayment triggers), re-visiting payment terms on associated with working from home. Other difficulties include rising infla- key customer or supplier contracts, or re-constituting investor debts tion, increasing energy costs, supply chain delays (aggravated by the war (such as to convert debt to equity). There may also be scope to explore in Ukraine) and problems with recruiting staff. So, what can hospitality disposals of non-core assets or attract new investments from third parbusinesses do to avoid financial troubles in the months ahead? ties. Some have pointed to the Commercial Rent (Coronavirus) Act 2022 as In the worst-case scenario business owners may consider an approprioffering some relief but this will be quite limited. The Act introduces a 6ate insolvency procedure. Company voluntary arrangements (CVAs) month window for tenants and landlords to refer ‘protected rent debts’ seem to have fallen out of favour in recent months (perhaps due in part to arbitration. These are arrears which fell due during the pandemic to the return of Crown preference), with the number of CVAs in Q1 The recent company insolvency statistics for Q1 2022 show the numwhen certain businesses were forced to close. The scheme does not 2022 down 24% against the previous quarter. Administrations by contrast ber of company insolvencies is continuing to increase. The figures show extend to any periods when such businesses could re-open, or to premhave remained at a fairly constant level over the last two quarters and ises unoccupied due to when businesses followed government advice to creditors’ voluntary liquidations as being the most common procedure offer a viable route for business rescue for those looking to salvage the followed by compulsory liquidations - the number of which is more than work from home. Landlords can now exercise their usual options in good part of a business from the bad. In addition, for those who are willrespect of non-protected rental debt, including the power to change the twice as high as in the previous quarter, although still below pre-pandeming to tread relatively unchartered waters there is the option of seeking locks on premises by way of forfeiture of the lease. ic levels. a standalone moratorium (to buy time whilst negotiating a wider restrucWhilst shops, restaurants, pubs and hotels can benefit from the arbitraThis was anticipated given the end of Government fiscal measures turing with key creditors) or pursuing a restructuring plan (a court-sanction regime under the Act, the early indications are that few are doing so. designed to see businesses through the pandemic, such as the furlough tioned restructuring which offers the ability to bind dissenting creditors). This likely reflects that many tenants have already reached agreements scheme, and the lifting of some of the restrictions on winding up on 30 This second option has largely been unused to date by mid-sized compawith their landlords over outstanding rent arrears. The requirement to September last year. There is likely to be a continuation in this trend in nies but more activity in this space is expected in the months ahead. assess the ‘viability’ of the tenant’s business and provide financial informaQ2 2022 with the expiry of the restrictions on forfeiting commercial For those businesses who have not yet reached the end of the road, tion, as well as the potential for a public hearing of the arbitration may leases as of 25 March, and a return to the previous debt threshold also be off-putting. There may be a final rush to make referrals to this early dialogue with key creditors is always recommended. For the time (£750) to petition for a company’s winding-up as from 1 April. scheme as it draws to a close on 24 September 2022 (subject to any fur- being, key stakeholders, including HMRC and banks, remain generally Whilst the worst effects of the pandemic are over, commentators have ther extension), but our expectation is this is unlikely, save perhaps for reluctant to pull the plug and so engaging with such creditors can be cruthose tenants seeking to further delay potential enforcement action predicted that now is when businesses are likely to struggle most, with cial to obtain time to pay or similar compromises.
P&G Professional Reveals the Secrets to Running a Thriving Pub 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. 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 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
roll in the toilets (33 per cent) or a sticky bar (28 per cent). • 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. • 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.” 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.
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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 “
Check for Four Signs of Cockroaches this Spring Experts at a national trade body are urging restauranteurs and hoteliers to look out for signs that cockroaches have entered their business.
Dealing with a cockroach infestation is no easy task, so BPCA recommends taking steps to deter the insects, including cleaning all surfaces thoroughly, keeping bins covered and emptied regularly and sealing gaps around doors, windows and utility lines.
British Pest Control Association (BPCA), is encouraging hospitality businesses to check for cockroaches when cleaning around stoves, sinks and heating ducts this spring.
Dee added: “Control of cockroaches is seldom easy because of the difficulty of getting to the insect.
The trade body is also signposting to its online guide with video for advice on preventing the insect intruders.
“For any cockroach infestation, we would always recommend contacting a professional pest control company, preferably a member of the BPCA.
Cockroaches can act as vectors of disease and are capable of carrying the organisms which cause food poisoning in humans and many other bacteria.
“They are trained in cockroach control and will have access to a range of professional use products which are not available to the public.
They will contaminate utensils and preparation surfaces as they forage and may taint food with an obnoxious smell. Dee Ward-Thompson, BPCA Head of Technical, said: “Cockroaches pose a direct health risk to humans.
especially in humid areas, and will often remain hidden during the day.”
“They will feed on almost anything, including refuse, faecal matter and food for consumption.
As cockroaches are nocturnal, BPCA recommends looking out for these four tell-tale signs that cockroaches may be present:
“They also require access to water and will be generally found in inaccessible harbourages, close to water and food.
• • • •
“Cockroaches are rarely able to survive out of doors in the British climate but thrive around the heating ducts, pipes, stoves, and sinks,
Droppings Egg (ootheca) cases Obnoxious odour (large infestations) Sighting of the insect
“Businesses operating in highly regulated environments, such as those handling food, must take steps to ensure their have adequate pest management procedures in place.” For more advice about proofing your home or business against cockroaches, the new online guide is available at: www.bpca.org.uk/cockroach BPCA members are trained, qualified and regularly assessed to the British Standard in Pest Management BS EN 16636. To find a BPCA member near you visit: www.bpca.org.uk/find
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%.
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A Lumina intelligence pub market report in 2021 also highlighted the importance of outdoor spaces, identifying outdoor space as a major driver for the sector.
Thatchers Cloudy Lemon is one of the three ciders to feature on the Fusion Font, making its appearance in the on-trade for the first time. It is accompanied by Thatchers Dark Berry, and a new flavour, Thatchers Blood Orange. Prior to lockdown, the Thatchers Fusion Font was trialled in selected managed houses across the South West with Cloudy Lemon and Dark Berry flavours. Rob Sandall, Thatchers On-Trade Director says, “This is an amazing innovation that brings together the biggest flavour trends in food and drink to the bar in one font – including Thatchers Cloudy Lemon which has taken the off-trade by storm since its launch in spring 2020. There it has grown to become the No 4 fruit cider brand in a short space of time, and now we’re delighted to be bringing it to the on-trade for the first time on draught. “The Fusion Font also includes a brand new flavour, Thatchers Blood Orange, which is being launched into the take home trade this spring.” Rob offers this insight to operators: “With half of all fruit cider in the on-trade sold on draught, this pioneering technology with Fusion Font opens up brand new theatre to the bar, allowing operators to tap into fresh opportunities and offer drinkers exciting experiences, such as cider cocktails. “Customers will love the sensory experience of the Fusion Font, as the aroma of the freshly mixed infusion hits the glass. “Meeting consumer expectations at the bar in an engaging way is so important. Three flavours in one font, from one keg and through one cooled line, brings with it a significant reduction in the need for glass bottles, resulting in less packaging waste, meaning when your customers choose a cider from Thatchers Fusion Font, they are making a sustainable choice.” Currently 126 million litres of cider are served in the on-trade each year. 93 million litres are served as draught, and 39% is fruit cider. The Thatchers Fusion Font gives operators the chance to tap into this Draft important market, serving three represe cider nt new fruit flavoured ciders with of all c s 74% id the confidence they all come sold in er th with the quality of the Thatchers on trad e e name. “We believe this ground-breaking development will transform how cider is enjoyed, revolutionising the category,” concludes Rob.
Rob Sandall on trade director of Thatchers adds: ”It’s no secret that outdoor space played a huge role for pubs post lockdown and, despite the easing of restrictions it’s clear this trend is here to say. Cider has a reputation for being a drink for warmer weather, but it also has strong links to sport and social events all year round. Presenting a great opportunity not only to drive footfall but also increase spend as customers treat themselves more to premium choices”
FOOD PAIRING
SUSTAINABILITY AND HOME GROWN INGREDIENTS Chris Stirling, client director at CGA says, “It’s been clear the last 2 years have left some indelible marks on the trade. One strong trend that has been sped up is the use of technology and digitalisation in venues. 46% of consumers in CGA's July 2021 Pulse stated that they would prefer to use technology to book, order and pay. A second important trend is localisation, as 70% of consumers are planning to work from home more, combined with 80% of consumers initially planning to visit venues within 20 minutes of travelling. This will give urban and neighbourhood pubs opportunities to capitalise on those after work social occasions. “For cider, like a lot of categories, re-engaging with their customers will be crucial. We know the importance of the on trade in driving trial and creating brand loyalty, so looking to provide consumers with a premium experience with your brand will be important, as
One font, one line, three ciders.
With one font dispensing three ciders, from one keg and through one line, the 3 in 1 Fusion Font uses less cellar and bar space than three separate lines, meaning lower maintenance, less space and more choice. “This is world leading innovation – a first for Thatchers and a first for the industry. We’re introducing a unique dispense system that will add to consumer experience at the bar,” says Martin Thatcher, fourth generation at the independent Somerset cider maker. At the point of pour, the Thatchers Fusion Font infuses a micro measure of the selected fruit flavour into a pint of Thatchers premium apple cider, creating one of three freshly mixed ciders. As the cider is being dispensed through the Fusion Font it delivers a unique sensory experience of flavour and aroma. Drinkers get the same expertly crafted apple cider, with a freshly-mixed infusion hitting the glass as one.
Almost 40% of cider sales in the on trade with food, and while the majority of cider sales are wet led occasions there is a massive opportunity for food pairing and having cider with meals. Jennie Dorsey, the Cider Association‘s pairing philosophy spokesperson, says that the only truly important part of pairing is to remember that if you like it, it works! “With that being said, there cannot really be rules on what will automatically pair well. Both food and beverages will have many nuances that can ultimately make an undesirable pairing,” she says. “But don’t be scared, there are guidelines that will help point you in the right direction, and then there is the fun part of trying them out!” There are no rules when it comes to choosing which cider to go with a meal, but it can be useful to use these 3 guiding principles: 1. CUT: Use a cider that cleanses the palate, or helps to cut through richness 2. CONTRAST: Use a cider that provides an entirely different sensation to that offered by the food to create a balanced spectrum of flavours 3. COMPLEMENT: Use a cider that accentuates similar flavours in the food to bring them to the fore
(CONTINUED ON PAGE 28...)
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SHEPPY'S EMBRACE SUSTAINABILITY
4%. Made with traditional Somerset Redstreak apples, the cider is crisp and light with a notably refreshing fruity flavour that Sheppy’s is famed for. Lower ABV innovations are more important than ever to maintain volume growth and keep drinkers interested in cider, which is why Sheppy’s wanted its Redstreak to sit at 4% ABV. The lower ABV makes it perfect for long lazy days in the sun and for enjoying at festivals and summer social occasions.
INCREASING SALES Sheppy’s is passionate about being environmentally friendly and ensures that the entire production process from orchard to bottle has sustainability front of mind. Alongside the sustainable initiatives on the Sheppy’s farm, which sees tree cuttings turned into flooring for the children’s playground, and pumice used for cattle feed, the cidermaker’s bag in a box format is of particular note. Made of 75% corrugated cardboard, the bag in a box packaging is fully recyclable and biodegradable and requires little water and energy to create. Set be a hero product as the UK heads towards the summer months, the often overlooked bag in a box format will likely be a popular choice at social gatherings this year thanks to its ability to serve large gatherings who may be congregating post-pandemic. As well as being a sustainable packaging option, bag in the box cider has the added benefit of being cost effective and keeping the cider fresher for longer. Sheppy’s offers both cider with fruit and more traditional ciders as part of its bag in box range, appealing to all drinkers across the sector.
SUMMER CIDER SALES SET TO SOAR Coinciding with the start of summer and the inevitable increase of fruit cider sales, Sheppy’s awardwinning Redstreak cider is a good option for those who enjoy something slightly sweeter but don’t want to go down the fruit cider route. Redstreak is a medium-sweet single variety cider with a modest ABV of
As one of the strongest performing categories the market is there, so now is the time to take a look on what you stock and how you promote it. • A well-stocked bar has at least four to five different ales on, maybe three varieties of gin and rum and a well-stocked and varied bottle fridge, so make sure your offering a good selection of ciders, Apple and fruit, carbonated, still, sweet, dry, or a combination of the two in between. • Cider also has a benefit compared to ales in that almost all companies will have bag in box versions of their range which means they can be placed behind or under the bar without having to commit to a dedicated line or having to replace one of your existing best sellers. • Advertise and promote your ciders, obtain point of sale literature from your cider supplier, beer(cider) mats, bar runners and posters, A boards, portable bars which pay for themselves after a short period of time. • To satisfy the growing demand for health-conscious consumers and those limiting their alcohol consumption consider stocking low and alcohol free ciders which are now increasingly available.
www.thatcherscider.co.uk www.sheppyscider.com
Heating Solutions Cutting The Costs Of Being More Sustainable For restaurants, cafes & bars, provision of hot water with its regular peaks in demand is a business critical resource. But servicing high temperature water demands, throughout the day consumes almost 20% of the total energy used by the business which has ramifications in terms of cost and generation of carbon emissions. To counter emissions and rising energy costs, attention is turning to the installation of air source heat pumps (ASHP) rather than traditional gas-based water heaters. Under the right circumstances, such as new builds with a high level of insulation, ASHPs represent an efficient way to significantly reduce energy demands and carbon emissions. However, commercial hot water (DHW) applications using ASHP are going to be complex and, compared to gas-fired alternatives, are going to have higher up-front costs. Through a combination of ASHP and an electric water heater however, Adveco can address many of the complexities associated with integrating ASHP into new
buildings. A typical three heat pump specified system can be reduced to two immediately through the addition of an electric water heater which is used to top up the preheat supplied by the heat pumps. This combination enables systems to be sized down by as much as half, delivering immediate capital savings. A 50 kW electric boiler can, for example, cost less than a tenth of the price of an equivalent 50kW heat pump and you immediately reduce the physical size of the system and the embodied carbon. Additionally, the system provides built-in redundancy should there ever be a failure. Balancing a hybrid electric system is key to ensuring efficient operation, and Adveco specialises in creating bespoke applications and controls to assure water heating remains consistent, whilst reducing energy demands and building emissions. www.adveco.co
AHTIDAIKIN Heat Recovery Solutions • ENERGY PRICING IS AT HISTORICALLY HIGH LEVELS • CHOOSE AHT/DAIKIN AS YOUR STRATEGIC PARTNER • PREPARE FOR THE CHANGING COST OF ENERGY AHT/DAIKIN have leading edge energy saving solutions including fully heat recovered technology.
AHT/DAIKIN provide low GWP, high efficiency products. The lowest GWP in the market (R290).
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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
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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
cleanfloors@rotowash.com ROTOWASH LTD
The Wireless Factory | Fleming Way | Isleworth | Middlesex | TW7 6DB
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Cleaning and Hygiene
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What To Consider When Upgrading Washroom Dispensers There’s an old rule of thumb that if a restaurant toilet is clean, then it’s a safe bet that the kitchen will be too. Unfortunately the opposite is also true – if the restaurant operator won’t make the effort to keep floors and fixtures clean, how can diners trust that kitchen surfaces and cookware are hygienic? So which areas should operators focus on in order to provide greater protection and improve user experience?
SOAP DISPENSERS Manual soap dispensers are often subject to heavyhanded usage, with levers repeatedly pumped with excessive force – particularly when product is running low. For subsequent users, attempting to operate a broken or malfunctioning soap dispenser provides a frustrating, negative experience. This is why managers should ensure systems are robust enough to withstand heavy use and not choose to install poor-quality dispensers based on their low price.
PAPER DISPENSERS For washroom users, being confronted by an empty hand towel or toilet paper dispenser may be frustrating, inconvenient or even embarrassing, so it’s essential that these remain well stocked at all times. Double-roll toilet paper dispensers can help achieve this, while a simple viewing window allows product level to be easily monitored.
TOUCHLESS SYSTEMS Moving away from manual dispensers and upgrading to automatic, touch-free systems means users’ hands do not need to contact any part of the unit, providing protection and reassurance while improving infection control. The majority of touchless systems operate on batteries, with the drawback that regular service visits are required to ensure systems do not run out of power and be left out of service. However, mains-powered systems are now entering the market, which removes this common problem and ensures soap or sanitizer is available on demand. Visit www.seko.com for details.
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
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www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS
Chef's Buyer's Guide Katana Saya is the Universal Knife Brand of our Times, Encompassing the Very Best of our Different Cultures and Traditions The Katana was the prized sword of the Samurai with its extra sharp blade fashioned from folded steel. The blades of our knives are similarly crafted from 67 layers of Japanese VG-10 Damascus Steel. The comprehensive collection evolves from its Eastern traditions to Western culinary classics. Comprised of 16 essential knives and additional accessories including whetstones, sharpening steels & carving sets, Katana Saya offers all that any chef could need. For Japanese traditionalists, we present the traditional Japanese style knives with traditional Wooden Saya, to match the knife handles. For those of a more Westernised nature, we have adapted the series to represent all the popular Western style blades and provide a more modern and practical storage and safety solution, with a real leather sheath. Furthermore, each of our Katana Saya Knives comes complete with a durable wooden presentation case. Whilst offering additional protection, the case provides the perfect gift for someone in your life who loves to cook! The handles of our Katana Saya knives offer a fur-
ther choice. They are all crafted from the finest wooden material in the traditional chestnut shape to give a safe grip and perfect balance. You may choose either the traditional dark Pakkawood handles, or the light Olive Wood handle alternative. So… Old, New, East, West, you choose whatever’s best for You! Our knives are available through selected stockists. For more information, and to view the complete collection you can visit our partner Knives From Japan at their website www.knivesfromjapan.co.uk or pay a visit to our showroom, SANTOKU at 100 Great Portland Street, London.
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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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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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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
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For High Quality Restaurant Pads in a Range Of Are You Looking To Make Your Menus More Sustainable? 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.
Going Waterless Could Cut Hospitality Sector Urinal Running Costs By More Than Half At The Same Time As Slashing CO2 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. 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. 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.
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
With one side of the paper coated for inkjet printers and the reverse optimised for laser printers, Grass 95 is a fully versatile paper that can suit any restaurant or
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.
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.
Don’t have a printer yet but thinking about bringing one into your business? As suppliers of Canon printers and ink, Online Paper can help get you set up. The team have a wealth of knowledge and can answer any questions on the world of paper and printing whilst finding you the best prices. Call Online Paper on 01892 771245 to discuss your requirements or request a free sample of Grass 95. You can also visit www.onlinepaper.co.uk to explore the whole range of products.
Best London Dry Gin In England and Other Award-Winning Gins From Henley Gin The Henley Distillery is one of the newest and most exciting distilleries in the UK. Based from a restored threshing barn just outside Henley-on-Thames, the Distillery was established last summer by Jacob Wilson, one of the youngest Master Distillers in the country. A few months later Wilson launched his Henley Gin brand and among other plaudits, he has just taken home the award for Best London Dry Gin in England at the World Gin Awards for his Classic Dry. Despite his young age, 27, Wilson’s CV is impressive and now as one of only a handful of distilleries in the UK owned and run by a Master Distiller, he is showcasing leading edge, contemporary spirit innovation rooted firmly in traditional, artisan methods. Wilson’s small batch, hand-crafted Henley Gins are available in three expressions:
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!
Grass 95 is a new and exclusive grass-based paper from Online Paper. Give your customers a truly authentic experience by printing your menus, flyers and more on this unique paper. Made from 70% FSC wood pulp & 30% grass pulp, Grass 95 is recyclable, compostable and eco-friendly. It has a wonderful look and feel that will add credibility to environmentally conscious restaurants and businesses.
HENLEY GIN
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.
office setup. Achieve fantastic prints with rich, crisp text and detailed images on any printer. You’re guaranteed to produce high quality results without the large costs and time-restraints of outsourcing your printing, keeping both sustainability and economics at the forefront.
Are you looking to make your menus more sustainable? We’re proud to present Grass 95 – a paper that is ecologically responsible without compromising on the print quality!
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.
Never Compromise on Quality With costs rising from every angle, it’s never been more important to scrutinise overheads. However, compromising on quality is never an option – your reputation depends on it. Lanchester Wines is one of the UK’s leading suppliers of quality wines and spirits to the trade, successfully operating and innovating across every element of the UK wine trade. We supply a wide range of quality and premium wines to the on-trade with customers including pubs, clubs, bars and hotel chains. Our extensive wine collection includes high quality wines from all corners of the world and we work directly with some of the leading wine producers across the globe to make sure we’re always offering the best quality wine at the best price. What’s more, we are a sustainable wine business and continue to invest heavily in the generation of renewable energy at our County Durham headquarters. We believe being carbon neutral is just the beginning, which is why we make a conscious effort to ensure all of our operations are as environmentally friendly as possible. We’re a family owned business and we believe in always
going above-and-beyond for our customers, which is why we offer a range of additional services: • Our team of designers and wine experts can help strengthen your brand by creating your own label wines. Ideal as a house wine, each bottle is created bespoke using your colours and logos • We can work with you to create your own bespoke wine lists, tailored to suit your individual business needs, industry and customer base. Select the wines your customers want to complement your food menu • Do your staff need more training? We offer staff wine training to equip your team with the skills and knowledge required to provide your customers with unparalleled wine service For further information, please call 01207 52 1234 or email sales@lanchesterwines.co.uk and we’ll put you in touch with a Lanchester Wines business manager in your area. Visit www.lanchesterwines.co.uk or see the advert on page 15.
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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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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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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
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.
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.
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.
ment 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.
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.”
“That doesn’t mean working staff harder – but managing 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 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 recruit-
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
Property and Professional
Why Use a Specialist Hospitality Consultant?
Answer: because we can help your business to succeed. meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks? Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.
MANAGING PEOPLE
With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business. David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.
PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business. And YES … Covid19 changed a lot of things. We need to learn from those things! Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and
Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development. We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in turn benefits the owners as well as the Team Members themselves. We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive, pleasant and ‘’retaining’’ working environment.
MARKETING We will help you build a workable, planned Marketing Strategy. We don’t do fancy, posh or expensive … we just recommend what our experience says will actually work for your business. It’s no longer enough to rely on word-of-mouth and repeat business. You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’. If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.
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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CLH DIGITAL
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