CLH Digital - Issue #117 by CLH News

Issue 117

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Calls for Tax & Red Tape Relief as 7,000 Pubs Lost Over Last Decade

Hospitality organisations are calling on the government to urgently provide relief to stem the rising closures in the hospitality and licensed on trade .

being offered to let, fell to 39,973 at the end of the first half of the year down 200 compared with 40,173 at the end of the 2021 calendar year.

The call follows a report which has revealed that the number of English and Welsh pubs fell below 40,000 for the first time during the first half of 2022 with pub numbers having fallen by 7,107 in the last 10 years.

After struggling through Covid the industry now faces skyrocketing prices and higher energy costs, and while the government said it had slashed taxes to help, industry groups urged it to do more.

Research by the real estate adviser Altus Group, shows that the overall number of pubs in England and Wales, liable for business rates, including those vacant and

(CONTINUED ON PAGE 3...)

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Issue 117

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A week is a long time in politics, said a former British Prime Minister. I think Boris Johnson will agree with that! To say this week has been politically tumultuous would be an understatement. I always trying to remain apolitical, but I have to be honest and say I am not sorry to see the back of Chancellor Rishi Sunak.

EDITOR

Peter Adams

Mr Khan launched the latest chapter of his Let’s Do London campaign to attract audiences outside of London to the capital, with a £2m campaign of adverts across TV, radio and social media.

Prior to the pandemic, London was the third most I never bought into the “support the economy during visited city on the planet, lockdown” narrative. In my somewhat humble opinion I with a thriving tourism seclook back on lockdowns as the most foolish policy ever. tor accounting for as many as one in five jobs in London And are we paying the price now. Inflation is soaring, the hospitality sector is facing huge challenges with taxa- and contributing almost 12 per cent of the city’s gross tion and red tape, and the economy in general has had domestic product. the confidence knocked out of it.

So I do believe it is time for a change of Chancellor and the change of direction. The country needs a bold new broom to sweep away of the ludicrously high taxation the sector faces, and not 5 years down the line - now! I was hugely disappointed to see Steve Barclay become Secretary of State for Health and Social Care rather than Chancellor. Last week we reported how he was calling for a temporary reduction in VAT, and this would have been the perfect opportunity to put “money where his mouth is” (no pun intended!) I did read that new Chancellor Nadhim Zahawi has called for a review of the UK’s corporate tax policy in a “clear hint” that a rise from 19p to 25p due next year could be reduced or scrapped. So that is a start, but a reduction in hospitality VAT must be close to the top of his priorities!

In 2021 the first phase of the campaign brought in an additional £81m in spending and 330,000 overnight visitors to the capital. One of the main reasons I’m complementing Mr Khan is due to the fact that he seems to have grabbed the initiative while other areas of the UK seem to be (unless I am missing something) lagging in trying to attract “Staycationers”. I live in one of the top tourist destinations in the UK, and complemented our council on how they were revitalising the seafront with the granting of licences for restaurants on the beach. However weeks later one operator pulled out citing how difficult it was to work at the council and the restrictions they put making it impossible him to turn a profit. I don’t know the full ins-and-outs on this, but I did notice another large restaurant here in Bournemouth opening on the seafront, with a blaze of publicity, only to be taken down before it even opened! If we want to offer 21st-century hospitality we really need to change our outlook!

Refreshing to see the Mayor of London, Sadiq Khan, launch the latest stage of his Let’s Do London campaign to encourage visitors from around the UK back to the capital following the devastating impact of COVID-19 on the tourism industry.

Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, Facebook and our newly created Instagram, and encourage as many A great initiative to encourage people from across the UK to visit and make the most of people you know in the trade to subscribe to our digital issue. the capital’s “cultural gems and unique attractions”. Further details can be seen at www.catererlicensee.com The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

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Calls for Tax & Red Tape Relief as 7,000 Pubs Lost Over Last Decade Issue 117

(CONTINUED FROM FRONT COVER) HEAVILY TAXED

proved remarkably resilient during the pandemic, they’re now facing new headwinds grappling with the cost of doing business crisis through soaring energy costs, inflationary pressures and tax rises.”

Over the last decade thousands of pubs have closed as younger people drink less, supermarkets sell cheaper alcohol and the industry complains of being too heavily taxed. Region

Number of Pubs December 31, 2021

Number of Pubs June 30, 2022

Difference

East

3,766

3,742

East Midlands

3,610

3,590

London

3,604

3,580

North East

1,983

1,972

North West

5,361

5,344

South East

5,739

5,724

South West

4,726

4,703

West Midlands

3,979

3,951

Yorkshire/Humberside

4,345

4,327

Wales

3,060

3,040

TOTAL

40,173

39,973

200

PUBS “FACING HEADWINDS” Altus Group say that, in June 2012 a decade ago, there were 47,080 pubs – 43,590 in England and 3,490 in Wales. Pubs which have ‘disappeared’ from the communities that they once served have either been demolished and/or converted into other types such as homes and offices having been lost for forever. Robert Hayton, UK President at Altus Group, warned “whilst pubs

HUGE LOSS TO COMMUNITIES Emma McClarkin, chief executive of the British Beer and Pub Association, (BBPA) said: “When pubs are forced to close it’s a huge loss to the local community, and these numbers paint a devastating picture of how pubs are being lost in villages, towns and cities across the country. “As a sector we have just weathered the hardest two years on memory, and we now face the challenge of extreme rising costs, with only one in three hospitality businesses currently profitable. “It’s essential that we receive relief to ease these pressures or we really do risk losing more pubs year on year.” In June the BBPA and the Institute of innkeeping revealed that the profitability of hospitality businesses across the UK is plunging with only 37% currently turning a profit, with the biggest factors being the rising costs of energy (74%), goods (55%) and labour (54%). The survey came almost one year after the Government released its Hospitality Recovery Strategy, which looked to increase the resilience of the sector by improving profitability and putting pubs, bars, and restaurants at the heart of plans to revitalise local economies after the pandemic. However, the picture for hospitality businesses remains bleak, with almost half (45%) of businesses forced to reduced opening hours to avoid closing permanently and one in six reporting they have no cash reserves. Now hospitality leaders are calling on the Government to recognise the contribution hospitality.

FIGURES “TRULY SHOCKING” UKHospitality CEO Kate Nicholls, said: “These figures are truly shocking but will come as no surprise to many in the industry. The overwhelming burden of taxation – particularly business rates - and red tape will have proved too much for many licensees.

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“The pandemic intensified the distress that many business owners were facing, and in many cases business support was not enough to keep them afloat. While these are pub closures, there has been similar – sometimes worse - levels of closure across restaurants, nightclubs and broader hospitality. “The current economic crisis increases the chances of further decline, with soaring costs in energy, food and drink, a higher VAT rate, falling consumer confidence and an acute labour shortage. For businesses struggling to repay Covid-related debt this could simply be too much. “We need the Government to take urgent steps to remove barriers to growth, help to tackle the cost crisis we’re facing and support more people into work and training. Without this help, we could see thousands more pubs lost from their communities in the next few years.”

ONLY 37% OF HOSPITALITY BUSINESSES“TURNING A PROFIT” According to research from the BBPA, the British Institute of Innkeeping and UK Hospitality, only 37% of hospitality businesses are currently turning a profit. Those surveyed said the rising costs of energy, goods and labour were most to blame. Earlier this month pub bosses also warned that summer rail strikes could hit their profits by further weakening consumer demand. The government said it could not control the "global factors" pushing up inflation but continued to support the hospitality sector. "We've cut taxes for hundreds of thousands of businesses by increasing the Employment Allowance while slashing fuel duty," a spokesman said. "We've also introduced a 50% business rates relief for eligible High Street businesses and prevented bill increases by freezing the business rates multiplier, saving businesses £4.6bn over the next five years."

Declining Pub Numbers A Matter of Concern for UK Hospitality 4

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Issue 117

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) Pubs were one of the first few businesses that were stopped from operating during the start of the pandemic. It was reasoned that the curb on pubs operation would restrict the spread of the coronavirus. After two years, when the restrictions have been removed and the demand started picking up, the latest research has revealed a stark reality of the business.

not having a similar impact on overall employment numbers in pubs, albeit, over the decades, there has been a modest increase in employment in pubs. However, the June end number of 39,973 is a clear indication of fresh challenges being faced by the industry. In May 2021, there was a raft of renewed optimism among the pub and bar owners for the survival of their businesses for the coming quarters, which seems to have vanished now amid soaring business costs. Many are forced to close, calling time for good.

There has been a sharp drop in the number of pubs in the country, real estate advisers Altus Group in its report has revealed that the total number of pubs in existence dropped by a huge 7,000 in a decade and has fallen below the 40,000 level to 39,973 during the first half of 2022, lowest ever since records began.

PUBS IN THE TIME OF COVID

It was further stated that since the end of 2021, around 200 pubs alone closed in England and Wales by the first half of 2022. Also, West Midlands witnessed the maximum closure of 28 pubs, while London and East of England registered a drop of 24 pubs each in the year so far.

Pubs showed their resilience during covid, but in the present situation where the cost of living squeeze has taken precedence, pubs are finding it difficult to survive. As per a separate report from the BBPA and UK Hospitality, only 37 per cent of hospitality businesses are able to generate a profit at present.

REASON FOR DECLINING PUB NUMBERS It’s not that pubs number have suddenly started to decline, as per the government records, the business has been witnessing a steady decline for the last several decades. There was a 22 per cent fall in pub numbers from 2000 to 2019, when the numbers declined by 13,600. From 2010 to 2020, pub numbers reduced by 15 per cent. Before the pandemic in 2019, there were altogether 47,200 pubs as per the estimates of the British Beer and Pub Association (BBPA), which included 23,400 independent pubs and 13,900 owned by Pub companies while breweries owned the remaining 9,900 pubs. Though it has been noticed that decline in pub numbers is

In March 2020, when the lockdowns were imposed, thousands of non-essential businesses, including pubs and bars, were asked to close. Around 47,927 pubs were in operation at that time. By September 2021, the numbers dropped to 44,680. Many failed to survive, despite the government support, finding it difficult to adhere to the constantly changing rules and fiascos like Track and Trace.

In 2020, there were 58 pubs per 100,000 people in the UK, while 2021 data states that there were 1000 pubs per 1.4 million people in the UK, which equates to around 71 pubs per 100,000 people. Recent research for the world cities with the most pubs per 100,000 people includes Edinburgh, Scotland's capital, the only UK name in the top 10.

PUBS GRAPPLING WITH SIGNIFICANT CHALLENGES TO REMAIN VIABLE Pubs were struggling for a long and the pandemic only accelerated it. Financial resources had been a big issue for them, especially the independently owned ones, and they were the first to fall victim to the financial crunch. The soaring energy and supply chain costs situation aggravated by the staff shortages and increased costs. There had been a direct hit on the profit margins of the pubs, and many found it difficult to pass on the increased cost to the customers and succumbed.

Parkdean Resorts Continues to Support Armed Forces with Fundraising Efforts Holiday park operator Parkdean Resorts has continued its work in supporting the Armed Forces with a number of recent activities and events. As a strong advocate of the contribution and sacrifices those in the Armed Forces make, Parkdean Resorts runs a number of initiatives to support Veterans, serving personnel and the families of those in the Army, the Navy, and the Marines, and is currently working towards achieving the Armed Forces Covenant Employer Recognition Scheme Gold Award. The company also recently sponsored this year’s Armed Forces Day National Event in Scarborough, and was the headline sponsor for the evening Marines concert. Earlier this year Parkdean Resorts partnered with SSAFA - the Soldiers, Sailors, Airmen and Families Association – the Armed Forces charity, and has so far raised almost £6,000 for the charity. The company recently hosted a ‘Big Brew Up’ as part of its fundraising activities, which saw 50% of all breakfast sales on 20th June between 9-11:30am donated to SSAFA, and donations were also collected from staff at Parkdean Resorts’ Gosforth head office. All funds raised will go towards providing much-needed support to more than 79,000 Veterans and personnel in the Armed Forces community.

Parkdean Resorts’ staff have also been generously donating their time towards the cause. Nikki Porter, Admin Manager at St. Margaret’s Bay Holiday Park, Kent, recently raised over £230 by taking part in SSAFA’s 13 Bridges Challenge, a ten-mile walk crossing the Thames via thirteen bridges in Central London. Commenting on her fundraising efforts, Nikki said: “It was a privilege to take part in the 13 Bridges Challenge to raise money for SSAFA, and I’m thrilled to have played a part in helping this fantastic cause. The work SSAFA do is crucial in ensuring the Armed Forces get the support they need, and our work with this charity at Parkdean Resorts is something I’m delighted to be part of.” Steve Richards, CEO, Parkdean Resorts, said: “Our ongoing work with the Armed Forces is a source of tremendous pride for the business and we’re thrilled to support in any way we can. We have great admiration for the work the Armed Forces do and the sacrifices they and their families make, and it’s fantastic to see staff across the board at Parkdean Resorts getting involved in the fundraising. Well done to Nikki and all at our head office for their efforts; we know this will make a real contribution to the fantastic work SSAFA do in supporting our Armed Forces.”

Premium Beer Brands Becoming More Prominent on UK Pub and Bar Drinks According to data from Lumina Intelligence’s Menu Tracker, presented at the MCA Pub Conference, premium beer brands are becoming more prominent on operator menus across UK pub and bar drinks menus.

Between February and May 2022, 56% of new main dishes on pub menus were tagged as customisable, and these dishes were 5% more expensive than the average main course.

THE PRICE DIFFERENCES ARE EVEN MORE PROMINENT ACROSS OTHER COURSES:

OPERATORS TARGET MORE PREMIUM BEER BOTTLES/CANS Data collected in May 2022 shows that Brewdog accounts for 19% of all 330ml beer bottles or cans on the menus of 20 largest pub and bar brands in the UK - an increase of 1ppt versus February 2022, Heineken accounts for 7% - an increase of 5ppts and Amstel accounts for 3% - an increase of 1ppt. All three of these brands are more expensive than the average price of beer on menus – Brewdog is +12.5% more, Heineken +2.6% and Amstel +5.0%.

WHISKEY GROWING IN PRESENCE As well as premium beer brands, operators are turning to spirits to drive higher spend. In April 2022, gin was the most prominent spirit to feature on pub menus – accounting for 37% of all spirits on menus. Whiskey is the next highest and has grown its share since February – accounting for 17% of all spirits on a pub/bar menu. Operators are expanding their ranges of these more premium drinks, with the average price of whiskey on drinks menus +1% more expensive than total spirits.

CUSTOMISABLE DISHES DRIVE EFFICIENCIES Pub operators are not just turning to drinks in order to drive spend and premiumise. Operators are introducing new customisable dishes in order to increase price points on menus whilst also managing staff shortages and boosting consumer satisfaction.

Across all courses, 39% of all new dishes added to pub and bar menus between February and May 2022 have been customisable and command a +25% higher price point than the average dish. Speaking at the MCA Pub Conference, Senior Insight Manager at Lumina Intelligence, Katie Prowse, said: “Like all hospitality channels, pubs and bars are facing into rising costs and greater scrutiny from consumers. Operators are using tactics to mitigate these challenges and encourage consumers to trade up to more premium products. Increasing availability of more premium beers and spirits is one way to drive spend, as well as through customisable dishes that encourage consumers to trade-up. Customisation is an important tool for operators as it allows for consumer choice and taps into trends for experience and personalisation. Operators can achieve this through allowing consumers to choose sides to go with dishes or more premium sauces/toppings, which can help ease kitchen pressures through having a more streamlined menu, as well boost spend through more premium options.” Find out more about Lumina Intelligence’s Menu Tracker at - https://www.luminaintelligence.com/product/menu-tracker/

Issue 117

Pubs to Enjoy £260Million Boost in Revenue Thanks to Women’s Euro The UK retail and hospitality sector are predicted to receive a £1.2 billion boost during the Women’s UEFA 2022 European Championships (EURO 2022), according to new

spending data. The Women’s EURO 2022 Spending Report1 by VoucherCodes.co.uk, reveals 18.9 million consumers across the UK are set to tune into the competition from hospitality venues and homes. Hosts England kick off the first match of the tournament on Wednesday 6th July, bringing 9.4 million shoppers to retail stores across the whole competition, with a £898.2 million predicted total retail spend. Food and drink purchases are expected to account for most of the retail spend (£761.2 million), as the impact of the cost-of-living crisis will mean many fans choose to watch from home in order to save money. Despite the cost-of-living crisis continuing to impact spending, hospitality venues will certainly not be quiet. The tournament will bring 7.3 million consumers to their locals, while £259.8 million is forecast to be pumped into hotels, restaurants, and bars. Hospitality venues are set to make £198.7 million on drink sales alone, equivalent to 20.8 million pints as consumers watch their favourite teams. The group stage of the tournament is

set to see the highest levels of consumer spending in hospitality venues, with potential sales peaking at £153.6 million. Maureen McDonagh, Managing Director at VoucherCodes.co.uk commented:

“Major sporting events are always a much-needed boost for retailers and hospitality venues as fans flock to restaurants and pubs to cheer on their teams. Women’s football continues to gain momentum in the UK and that’s reflected in the figures in our report. “The Women’s Euros tournament is now an important occasion in our calendars, meaning retailers, bars and pubs who embrace the event will all have the chance to make the most of this momentum. It’s clear from our report that food and drink retailers will benefit the most during the tournament as, thanks to the games being shown on the BBC, many will be able to watch easily from home. However, it’s encouraging for hospitality venues that, despite the cost-of-living crisis, many people will still be looking forward to cheering the Lionesses on from their local pub or bar.”

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Overcoming Staffing Challenges For A Successful Summer 6

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by Toma Pagojute, chief HR officer for workforce management solutions, Quinyx (www.quinyx.com)

The next few months are expected to be the busiest for UK hospitality operators since before Covid – particularly given the renewed interest in ‘staycations’, as air travel chaos continues. This should be great news for the hospitality industry. Yet many businesses across the sector are justifiably concerned about whether they’re able to capitalise on this highly profitable period. Like the air travel industry, hospitality is struggling to fill job vacancies – on a very large scale. It’s estimated that there were 171,000 unfilled roles within the UK hospitality sector in June 2022. The implications of such an enormous labour shortage are far-reaching. It means disruption to customer service – reduced opening hours, longer waiting times – and a greater burden placed on existing staff, whose heavier workloads and increased stress levels may result in resignation. And who could blame them, especially when there are so many other opportunities out there? In our annual global study, The State of the Deskless Workforce, we survey around 10,000 frontline employees, including those working in hospitality. This year, more than three quarters of UK hospitality staff (76%) said they believe they now have many other employment options available to them, based on their skills. This is a huge increase from 2021, when just 45% were confident of securing another position quickly. The stats point to a significant shift in the attitudes of employees – from waiting staff to bartenders, cleaners to chefs – and in the jobs market overall. Knowing they can take their pick from a vast number of unfilled roles, workers now hold the power over employers, and are using the volatile market to their advantage. Our research found that 62% of UK hospitality staff have considered leaving their jobs in recent months. For hospitality bosses facing their busiest summer in years without adequate staffing levels, this may all sound

It’s Back! KP of the Year 2022 WINTERHALTER SEARCHES FOR THE UK’S TOP KITCHEN PORTER The Kitchen Porter of the Year is back in 2022, after a hiatus of two years. Celebrating the vital contribution that KPs make in professional kitchens across the UK, it’s become one of the most popular of the foodservice industry’s awards. Why? Because so many people in hospitality’s top jobs started as KPs. And because there’s not a kitchen in the country that doesn’t rely on them.

rather bleak. However, it’s certainly not an impossible situation. Focusing on a ‘people first’ approach and remaining agile – using technology to manage peaks in demand and troughs in resource – can make a big difference and help businesses succeed during these challenging times. At the heart of a successful ‘people first’ approach is ongoing, effective communication: regularly checking in on existing employees, asking them outright what they want from their employment in order to stay – and then acting on that feedback. Our research found that flexibility is actually valued over a bigger wage by UK hospitality staff – 29% said they appreciated flexibility over anything else. 27% said enjoying their work was most important, and 15% wanted a healthy work environment. Higher pay was rated by just 15% of respondents as the most important aspect of a job. Offering flexibility doesn’t have to be complicated. A relatively simple step such as enabling staff to swap shifts between themselves gives back some ownership over scheduling - and can reduce any negativity around asking for time off. When teams are depleted and new recruits aren’t yet fully up to speed, efficiency is vital – which is another reason why taking a more flexible approach is a good idea. Avoiding being too rigid with staff scheduling too far in advance, and utilising workforce management technology – which can predict fluctuating custom and ensure optimum staffing levels automatically – is recommended. Our research shows that the vast majority (74%) of UK hospitality staff feel pride in their work, but sadly, many don’t feel that their contributions are recognised by their employers. In fact, 37% don’t think their work is valued by their bosses, and a similar number (35%) believe their employers view them as disposable. Regularly acknowledging great work has a huge impact on staff loyalty, and rewards and incentives - monthly awards, team socials etc - play a real part in overall business success. After all, the greatest asset of any organisation is its people – a point that should never be overlooked but often is, particularly when ‘firefighting’ stressful operational issues. There’s no doubt that understaffing is stretching the UK hospitality industry to its limit; this summer will bring as many challenges as it will opportunities. Yet by keeping employee engagement front of mind – offering flexibility, acknowledging great work, keeping communication channels open – businesses can ensure they’re in the best possible place, ready to make the most of the forthcoming peak season. behind the awards. “On top of an already tough job, over the past two years kitchen porters have had to show both determination and the flexibility to adapt to major changes in working practices.” For 2022 nominating a KP for the award is easier than ever, with a short questionnaire that can be found via kpoftheyear.com. Meanwhile the package of prizes is as exciting as ever. Along with the kudos of being KP of the Year, the winner gets an eye catching trophy, £1,000 cash and a slap up dinner for family and friends at a restaurant in their area. Plus, two runners up receive cash prizes. Plus, every single KP that’s nominated gets an exclusive KP of the Year apron in a presentation tin. In addition, the winner’s kitchen gets a brand new Winterhalter warewasher. Closing date for entries is 29th July. The awards will be judged by a panel of top foodservice industry names. “I know how hard a KP’s job is, because I’ve done it myself,” says Kinkead. “I’d encourage people from every sector of the industry to nominate their kitchen porters for this award.” In the past KPs from hotels, hospitals, pubs, prisons and schools have all been in the running for the award.

And because, until KP of the Year came along, they didn’t get the recognition they deserve. “Foodservice is bouncing back from the pandemic, so it’s high time to turn the spotlight on KPs again, and the brilliant work they do” says Stephen Kinkead, managing director of Winterhalter UK, the company

KP of the Year 2019 Davie Fleetham with head chef Jim Jawor at BaxterStory at RBS.

Visit www.kpoftheyear.com for details.

Young & Co See Like-for Like Revenue Rise by Almost 40% London pub operator Young’s has reported an “excellent” start to its current financial year with revenue in the first 13 weeks up 39.7% in total and 34.9% on a like-for-like basis against last year. However, the business said it is mindful of the impact of inflation on consumer sentiment and spending in its pubs.

‘These include the Grand Junction Arms (Harlesden) completed in January, the Spread Eagle (Wandsworth), reopened in March with an additional 21 bedrooms and the Phoenix (Victoria), reopened in late May of this year.’

This financial year Young’s will benefit from the 9 acquisitions made last year alongside recent additions, as well as from investments into the existing estate.

‘Patrick will remain on the Board for an orderly transition to Simon, until he retires at the end of September. He will remain available to the Company until the end of March 2023.

Chairman Stephen Goodyear said,

Stephen commented on the change of leadership, ‘Patrick Dardis steps down today as Chief Executive Officer after six years in the role. He is followed as Chief Executive by Simon Dodd, currently Chief Operating Officer, who was recruited three years ago with succession planning in mind.

‘I have thoroughly enjoyed working with Patrick over the last 20 years. He has worked very effectively and with great energy and passion for the business. On behalf of the Board, I would like to thank him for his huge contribution and his many successful achievements during his time at Young’s.’

“I am pleased to report that the strong trading momentum achieved in the final quarter of last year has continued, with an excellent start to the current financial year. In the first thirteen weeks, revenue was up 39.7% in total and up 34.9% on a like-for-like basis against last year.

‘The Board feels that Young’s is well placed to manage the impact of the current inflationary environment on our cost base, but are very mindful of the potential impact that the inflationary environment could have on consumer sentiment and ultimately spending in our pubs.

‘This financial year we will benefit from our investment in the nine acquisitions we made last year and the more recent acquisitions of the Bedford Arms (Chenies Village) and Merlins Cave (Chalfont St. Giles). We will also see the full year benefit from our major investments last year into our existing estate.

‘We will continue to invest in the future growth of the business, sticking to our strategy of running premium, differentiated and well-invested pubs and hotels. The strength of our balance sheet leaves us well-placed to make further investments and generate good returns for the long term.”

On the current challenges, Stephen said,

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Strikes Send Drinks Sales off the Rails Issue 117

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National rail strikes hit out-of-home drinks sales last week, with city-centre and after-work occasions badly hit as consumers stayed at home.

Saturday (25 and 26 June) as the impact of the third strike was felt, however, these days were impacted by a comparison vs a heatwave in 2019.

The latest Drinks Recovery Tracker from CGA by NielsenIQ shows average sales by value in managed venues in the seven days to Saturday (25 June) were 7% down on the same week in 2019. Aside from a May week that was skewed by the Bank Holiday, it is the largest shortfall in sales since late February. With year-on-year inflation now at 9%, sales are even further behind in real terms.

“As people reduce their days in the office, Thursdays have been increasingly popular for after-work drinks, but the strikes severely curtailed them last week,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Disruption on Saturday hit what should have been the busiest day of the week in many city-centre venues. Operators and suppliers will be hoping that the dispute is settled quickly to avoid further knocks to sales, in what are already very challenging trading conditions.”

It was a strong start to the week, with sales up by 21% and 13% on Sunday and Monday (19 and 20 June)—and by 9% on Tuesday (22 June), despite the first day of strikes. However, sales fell 24% behind pre-COVID-19 levels on Thursday (24 June), as the disruption of the second strike led many commuters and other rail travellers to stay at home. Average sales were 22% and 11% behind on Friday and

With Saturday and city-centres bearing the brunt of the travel chaos, it was a tough week for spirits sales, which finished the week 7% behind the same period in 2019. Soft drinks and beer were both 5% down, and wine (down 13%) and cider (down 14%) were both

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Mayor’s Tourism Campaign Encourages Visitors Back to the Capital Issue 117

The Mayor of London, Sadiq Khan, has launched the latest stage of his Let’s Do London campaign to encourage visitors from around the UK back to the capital following the devastating impact of COVID-19 on the tourism industry. The Mayor is encouraging people from across the UK to visit and make the most of the capital’s cultural gems and unique attractions. Data from Springboard shows that footfall across the West End this year is 24 per cent down compared to 2019, before the pandemic. Today the Mayor is launching the latest chapter of his Let’s Do London campaign to attract audiences outside of London to the capital, with adverts across TV, radio and social media. Led by London’s business growth and destination agency, London & Partners, this £2m phase of the Mayor’s campaign will encourage people across the country to visit and stay overnight in London by shining a spotlight on the capital’s wide range of attractions and entertainment. Prior to the pandemic, London was the third most visited city on the planet, with a thriving tourism sector accounting for as many as one in five jobs in London and contributing almost 12 per cent of the city’s gross domestic product. Last year, the Mayor launched the biggest domestic tourism campaign the capital had ever seen – Let’s Do London – to encourage visitors back to the capital. This brought in an additional £81m in spending and 330,000 overnight visitors to the capital. Earlier this year, the Mayor extended this campaign across the world when he launched in New York the largest international tourism campaign the city has ever seen. It includes £7m to encourage international tourists back to London, £2m to attract overnight UK visitors and £1m for reaching out to Londoners. 2022 has already been an exceptional year for the capital with The Queen’s Platinum Jubilee celebrations, the 50th Anniversary of Pride in London, the Wimbledon Championships and the opening of the pioneering ABBA Voyage show at a custom-made theatre in Queen Elizabeth Olympic Park.

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This fantastic entertainment will continue throughout the summer with the UEFA Women’s EURO championship at Brentford and Wembley, a series of special events to mark the 25th anniversary of Shakespeare’s Globe, and the return of Notting Hill Carnival and the Formula-E London Grand Prix. The Elizabeth Line has also opened this summer, giving visitors a new high-speed route between east and west London. The Mayor of London, Sadiq Khan, said: “London is the greatest city in the world, with incredible cultural attractions, unique experiences and adventures to enjoy for a wide-range of budgets. This fantastic tourism offer helps to drive our economy by supporting businesses and jobs across the capital. “I’m proud that my Let’s Do London campaign has already helped to bring backs hundreds of thousands of tourists back to London, but I am determined to show even more people across the country and the rest of the world that our capital is ready to welcome them.” Laura Citron, CEO of Visit London said: “It’s been great to welcome visitors from across the UK to London – they have been so important to London’s tourism, hospitality and culture businesses over the tough pandemic years. We are building on that, inviting visitors from across the UK to keep visiting their capital. Brits don’t have to go abroad to experience the thrills of a diverse, global city – London is a train ride away. “Tourism is vital to London’s economy, so it’s important that we continue to promote London as a top visitor destination for both UK and international visitors. We’re excited to work with our industry partners to launch the next phase of the ‘Let’s Do London’ campaign.” Kate Nicholls OBE, CEO of UKHospitality said: “The diverse and wonderful reasons for visiting London are as strong and plentiful as ever, so it’s only right that, while inbound tourism makes its recovery, domestic holidaymakers get to experience London while it is a little more accessible than most summer seasons. With the brand new Elizabeth Line, our attractions open and a dazzling events calendar to plan around, there’s perhaps no better time to come to the capital.”

Belfast Hotel Investors United in Support of Potential Recovery Plan Individual investors in an unfinished major hotel project in Belfast city centre have said that they are united in their support of the developer’s efforts to complete and open the high-profile site. Renovation work to turn the historic Scottish Mutual Building at Donegall Square into a multi-occupancy room hotel was ceased in April 2020 when the hotel’s owners, Bedford Hotel Ltd, a subsidiary of Signature Living Hotels Ltd, was placed in administration. Ongoing efforts to revitalise the project – formerly known as the George Best hotel – and complete its development were dealt a blow last month when a Belfast High Court judge ruled the property can be sold, leaving the bedrooms investors facing a loss of £4m. It means that the administrators, Kroll, are now seeking a buyer for an unfinished development in a deteriorating state. More than 50 of those 57 bedroom investors, led by County Antrim businessman Stephen Kearney, have come together to support Lawrence Kenwright in a proposed recovery plan which will seek to return their investment with interest. Mr Kearney, who invested in the hotel in 2018, said: “The impact of the ruling has been profound with some of our group now looking at losing their life savings. The judge ruled that our interests are at the bottom of the list and that the first charge lender Lyell Trading Ltd will recoup their investment first. “We’ve now had time to reflect on the ruling and in spite of it we believe that this is not a time to give up when there is still a possibility of recovering our investment by sticking together, fighting on and working with Lawrence Kenwright on a viable recovery plan. “We are under no illusion that it will be difficult, but we are united in our determination to ensure the administrator does not deny our group, some of whom are retired, the chance of recovering our money. “In that, we are trusting in the knowhow and expertise of Mr Kenwright in completing and opening the hotel. When this situation arose he reached out to us in an attempt to do the right thing rather than walking away. We all agree that we are better together as a group to stave off this potential write off.” Since Covid-19 restrictions ended earlier this year, Signature Living’s other properties, including the flag-

ship Shankly Hotel in Liverpool city centre have been operating at pre-pandemic levels. Despite the pandemic, Lawrence Kenwright also opened two new hotels, The Dixie Dean in Liverpool and Rainhill Hall in St Helens, made possible through the continued backing of Signature Living’s first charge lender. Lawrence Kenwright said: “Confidence has returned to the sector following a very difficult couple of years. The uncertainty of Brexit in 2019 was unsettling for developers and then the pandemic struck, forcing the closure of our venues for the majority of the last two years making it extremely difficult to attract new funding and the Belfast hotel investors understand that. However, when able, we traded very successfully. “I am grateful for the investors’ support in my continuing efforts to ensure that they are looked after properly. I personally will work every hour to ensure they regain their funds which will only be successful through full collaboration. I also believe that the investors and I are an attractive proposition for funders looking to invest in hospitality again. “Now that a judge has deemed all individual leases are to be collapsed, it has cleared the way for the administrators to sell the site as is, and this has allowed all bedroom investors to join with me to form a new property company. “This company will be chaired by Stephen Kearney who, if we are successful in purchasing this building, will have end say in what decisions are to be made, such as whether we refinance or sell the asset, once completed. “These decisions can only be made after 18 months of trading which will give the hotel enough time to trade for 12 months and a further six months to create first year accounts. In so doing we will be able to gain best value for the hotel. “Further, I intend to gift all the investors shareholdings equivalent to their original debt, as long as we are successful in our attempts to purchase this building. I have every confidence that all investors will regain 100 per cent of their initial investment and to my knowledge this type of collaboration has never been seen before and if successful, should be used as a blueprint for future administrations as an alternative.”

Pup in a Pub: Fuller’s Launches Dog-Friendly Competition Fuller, Smith & Turner has launched Pup in a Pub – an Instagram competition encouraging customers to share photos of dogs in Fuller’s pubs. The competition winner will receive dinner, bed and breakfast – for them and their furry friend – at one of Fuller’s dog-friendly hotels. To enter the competition, post a photo on Instagram of a dog in a Fuller’s pub and tag @Fullers. All entries will be automatically added to the draw and a winner will be picked at random. The competition is running until Thursday 14 July. Jane Jones, Fuller’s Marketing Director, said: “Dogs are part of the family –

so why should they miss out on a visit to the pub? We have a number of dog friendly pubs and hotels – where four-legged companions can feel as comfortable as their owners. With water, treats and even toys in some pubs, dogs are sure to become regulars at their local pet friendly Fuller’s pub.” Use the dog-friendly pub finder on the Fuller’s website at www.fullers.co.uk/pubs/pub-finder/dog-friendly. Plus, read Fuller’s top tips for choosing a dog-friendly hotel at www.fullers.co.uk/blog/pubs-articles/how-to-choose-a-dog-friendly-hotel

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Issue 117

Navigating Social Media Risks: Proceed with Caution By Maria Levitov, Co-founder and Director of Snow Hill strategic communications and investor relations advisory (https://snowhilladvisors.com/) views online, as do personal views on such potentially explosive topics as religion and politics. It may also not be immediately obvious that each employee’s social media account may be seen as an extension of your company brand or at a minimum, a reflection of your workplace culture. To pre-empt a potential crisis prompted by an online post, it’s important to establish some common ground with your team. This involves creating a clear set of guidelines, or a social media policy, for your employees. Short quizzes or Q&A sessions are also useful to implement to ensure your recommendations for online behaviour are well understood. Not all businesses take this pro-active approach, however, as a staggering 58% of employees who share information about their company on social media every week, don’t understand, haven’t read, or aren’t even aware of their company’s social media policy, according to a recent survey published by Tribal Impact, a social impact training and benchmarking advisory. With negative publicity potentially just one viral customer post or video away, companies must become faster and better at anticipating and heading off reputational risk to retain stakeholder trust, according to The Conference Board, a global think tank focused on the future of business.

So, it is good practice to clearly define what you see as inappropriate or abusive behaviour online, include what information about your company, its customers and clients is confidential and must never be shared in a public forum, and reiterate that bringing the company into disrepute is often considered gross misconduct.

Catering and hospitality companies probably understand the power of social media better than most. Stellar customer reviews can be an incredibly potent marketing tool. Equally, strongly worded negative feedback or a particularly bad customer experienced splashed all over the internet can take on a life of its own, potentially turning into a full-blown reputational crisis.

Public relations, HR and legal professionals are often involved in crafting social media policies, but smaller businesses can also turn to available online resources that take a more standardized approach when creating such policies from scratch.

And it is not just customer feedback that has the potential to make or break a hospitality business. Over 80% of employees across the United Kingdom and the United States are on social media, a recent survey has found. While this presents some great marketing opportunities, employees’ online behaviour may also carry some significant risks.

So, you have written and communicated your social media policy. What’s next? Unfortunately, even when the rules of conduct are clear, negative social media posts can still appear, indicating a wider problem. Former members of staff at a Kitchin Group restaurant, launched by UK celebrity chef Tom Kitchin, have complained on Instagram of toxic workplace behaviour, including claims of bullying and assault by senior chefs, according to The Guardian. These allegations, which surfaced last

year, were promptly addressed with an independent investigation and dismissal of two members of staff, the newspaper reported. If something like this occurs, a company should address any negative claims swiftly and transparently before the issue balloons and the discussion around it grows in ways your company would struggle to navigate. To be able to respond quickly, it’s important to monitor any online and media mentions of your brand and company name – a task often undertaken by in-house PRs or outsourced to an external advisor. In addition to investigating any claims, it is also important to articulate in a carefully worded statement that you are conducting an inquiry and that you take any negative allegations seriously. Depending on the nature of complaints, erring on the side of caution, and looping in your legal counsel is often advisable. Of course, the case of Kitchin Group is far from an isolated one, as employees often take to social media to vent their frustrations, especially when feeling like they have no other recourse or when they have nothing much to lose. Hospitality & Catering news has reported that HMV’s official Twitter handle with more than 60,000 followers tweeted about mass layoffs across HMV’s HR department when the account was ‘hijacked’ by a disgruntled employee. This and similar instances of employees posting from official company accounts, highlights the importance of keeping social media account access under tight control, especially when the business is downsizing or restructuring. Once you’ve clearly laid out and explained your expectations for online behaviour, set-up monitoring for any mentions of your company name, and resolved to keep careful track of your corporate social media accounts, what’s next? Hopefully, some peace of mind. This hyperconnected reality is here to stay, with its power and pitfalls being par for the course. But with a plan in place, you can rest assured in the knowledge that your brand is better safeguarded.

Britain’s Best B&Bs Unveiled at AA B&B Awards 2022

Each person’s comfort zone varies greatly when it comes to sharing

AA Hotel & Hospitality Services has announced the winners of the AA B&B Awards in a virtual ceremony, recognising the UK’s top B&Bs and the dedicated teams who run them. Now in their 26th year, the AA B&B Awards cover categories including Friendliest B&B, Inn of the Year and Regional Breakfasts of the Year.

Simon Numphud, Managing Director at AA Media said: “With the summer holidays fast approaching, we are delighted to reveal the winners of the AA B&B Awards 2022. Congratulations to the incredible teams at these establishments, who demonstrate the high standards of hospitality to be found in the UK’s B&Bs. We are proud to award B&Bs that have been offering guests truly outstanding stays, and we are sure holidaymakers will enjoy exploring and staying with them this summer.” THE WINNERS OF THE 2022 AA B&B AWARDS ARE: AA FRIENDLIEST B&B OF THE YEAR - The Hideaway at Windermere – Windermere, Cumbria Richard and Lisa Gornall, Proprietors of The Hideaway, said: “Team Hideaway are absolutely delighted to have received the award of The AA Friendliest B&B of the Year 2022. We are extremely proud of our amazing team who work so hard and keep smiling each and every day; without them this would not have been possible. We are very grateful to Team Hideaway, our Customers and the AA, for their continued support.” In addition to The Hideaway, the AA has revealed the shortlist of the AA Friendliest B&B of the Year, celebrating nine outstanding B&Bs that have distinguished themselves for their exceptional hospitality. SHORTLIST The Edwardene – Keswick, Cumbria The Chudleigh – Clacton-on-Sea, Essex The Forest – Dorridge, West Midlands Lion House Bed and Breakfast – Combe Martin, Devon The Clydesdale – Paignton, Devon Benson House – Cambridge Kingsway Guest House – Edinburgh Moor of Rannoch Restaurant & Rooms - Rannoch Station, Perth & Kinross Hearth at The Old Mill Inn Brodie – Forres, Moray AA INN OF THE YEAR - The Farrier – Scarborough, North Yorkshire Danielle Bushby, Owner of The Farrier, said of their win: “I am honoured and proud to accept this prestigious award from the AA. In 2015 my family and I began a restoration project that would ultimately take three years, but give a new heart to the old soul that was the rather tired, closed down, public house in our village. As we approach our fourth year of trading, I can honestly say that back then we would never have dared to dream that we were capable of what we have achieved and receiving this award has really con-

firmed for us that everyone’s hard work and determination to go above and beyond, in every aspect of our business, is truly paying off. This is a huge achievement for the whole team at The Farrier and we are all thrilled and excited to be the very grateful recipient of the AA’s Inn of the Year Award 2022.” AA GUEST ACCOMMODATION OF THE YEAR SCOTLAND - Meikleour Arms – Meikleour, Perth & Kinross

Claire Mercer Nairne, Owner of Meikleour Estate, said: “It is such an honour to receive the coveted AA Scotland Guest Accommodation of the Year. Everyone at the Meikleour Arms is over the moon and we are so proud of our team who always go the extra mile to make every stay a special one. As we are launching some exciting new accommodation, we would like to say a huge thank you to the AA for their invaluable support and advice throughout our journey.” ENGLAND - Highcliffe House – Lynton, Devon Robert Walshe, Owner at Highcliffe House, commented: “We are deeply honoured to be awarded the 2022 AA Guest Accommodation of the Year for England. Intelligent luxury is all about thinking about what really is special for our guests, what's different, and to give them a surprise that they are not used to.” WALES - The Bear – Crickhowell, Powys Steve Hindmarsh, Co-Owner of The Bear, commented: “We are delighted to have been awarded AA Guest Accommodation for Wales 2022. Recognition must go to all our hard working and loyal staff who have worked relentlessly through the pandemic and its aftermath.” AA BREAKFAST OF THE YEAR SCOTLAND - Arden Country House – Linlithgow, West Lothian Beth Cruickshank from Arden Country House said: “To say I'm surprised and delighted to have been awarded the AA Breakfast of the Year Award for Scotland is an understatement. Thank you to the AA for the wonderful surprise, beautiful award and a very special thank you to our wonderful AA Inspector for nominating us, we are thrilled to accept." ENGLAND - Dorset House – Lyme Regis, Dorset Lyn Martin, Owner and Chef of Dorset House commented: “We’re so incredibly proud to receive this accolade from such a prestigious body – it really makes all of the hard work worthwhile. We’re so lucky to have an amazing network of local food producers and love the creativity in creating our daily breakfast menus so it’s lovely for this award to spotlight the passionate food culture of the South West.” WALES - Peterstone Court – Brecon, Powys The team at Peterstone Court said: “We are thrilled to have been once again awarded a AA Breakfast of the Year Award for our fantastic breakfast. So we look forward to welcoming you, and we’re saying thank you very much to the AA for our award.” This year’s awards cover four categories and winners have been selected due to their outstanding customer service, culinary merits and excellent hospitality.

Rising Cost of Living Continues to Bite as Spend and Penetration Stay Flat in Latest Quarter Issue 117

According to the latest data from Lumina Intelligence Eating & Drinking Out Panel, in the 12 weeks ending (12WE) 12/06/2022, penetration has increased just +2.0ppts and has more recently been unable to match highs seen across April 2022, falling to 56% in the week to 12 June. In the same period, average spend has increased just +2%, despite high levels of inflation and opportunities for growth including the Jubilee weekend and warmer weather. Purchasing lunch and snack out of home has increased +1.4ppts and +1ppts, respectively, as more workers return to offices and purchase meals on the go. Dinner occasions have seen a decline in popularity, with the day part share of dinner visits declining 1.6ppts despite an increase in average spend. There has been a 7.0% decline in spending on the snacking day part, signifying consumers are reducing spend on less necessary items. Across all day parts there has been a reduction in the number of under 18-34 year olds eating out in the last quarter. The cost of living crisis is affecting this age group, the most lucrative category for eating and drinking out. The proportion of 55+ year olds eating out is increasing presenting an opportunity to cater

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more for the needs of this demographic. 18-24 year olds, affected by the cost of living crisis, are turning to cheaper options such as QSR, with this channel seeing the proportion of 18-24 year olds visiting in the past 12 weeks increasing by +3ppts. There has been reductions in young people choosing to eat at restaurants, demonstrating a need for this more expensive channel to respond with initiatives such as promotions or voucher schemes to boost appeal to younger consumers. Commenting on the results, Senior Insight Manager at Lumina Intelligence, Katie Prowse, said: “The rising cost of living continues to bite consumers and have a knock-on effect on eating and drinking out behaviour. Despite the extra Bank Holiday and the Queen’s Jubilee celebrations, spend and penetration remained flat. Consumers are cutting back on discretionary spending, which is evident by the decline in the treat mission, which dropped across lunch, dinner and snack, by 1ppts, 3ppts and 2pts, respectively during the past quarter.” Find out more about Lumina Intelligence’s Eating & Drinking Out Panel got to https://www.lumina-intelligence.com/product/eating-and-drinking-out-panel/

Government Publishes Response to Spiking Report The Home Affairs Committee has published the Government’s response to its report on spiking. • Read the full report (HTML) at https://publications.parliament.uk/pa/cm5803/cmselect/cmhaff/508/report.html • Read the full report (PDF) at https://committees.parliament.uk/ publications/22887/documents/168013/default/ • Find all publications related to this inquiry, including oral and written evidence at https://committees.parliament.uk/publications/22887/documents/168013/default/ The report warned that spiking would remain an invisible crime unless more was done to improve awareness and support victims. It found there was insufficient data to provide a clear picture of its true extent and the motives behind it. The Committee called on the Government to do more to support victims by removing barriers to reporting and providing long-term physical and emotional support. It also found that the creation of a specific criminal offence of spiking could help deter offenders and show it was a crime taken seriously.

In its response the Government welcomes the majority of the Committee’s recommendations and commits to working with police, local government and night-time industries to produce a ‘victim-first’ approach to combatting spiking. Their response to each conclusion and recommendation is set out in the attached report. Chair of the Local Government Association’s Safer and Stronger Communities Board, Cllr Nesil Caliskan, said: “This report is an encouraging step forward in our efforts to tackle the issue of spiking. We are pleased to see a greater focus on anti-spiking initiatives to raise awareness of the issue, encourage reporting and share best practice to prevent spiking from happening in the first place. “While the Police primarily lead the response to incidents of spiking, councils play a vital, preventative role by not only working with a range of partners to improve safeguarding measures within the night-time economy but through the licensing system to address specific concerns against a venue. “We look forward to working with the Government to build on the recommendations outlined in this report.”

BROTHER

Issue 117

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Hospitality Sector Still Suffering as R&D Spending Falls 21% rose 14.1% on an annual basis to £12bn in Q1 2022. This was a 13.9% quarterly increase.

Research & Development spending in the hospitality industry fell 21% in the first quarter of the year — underlining the stress the sector is still under, the latest ONS data analysed by innovation funding specialist Catax1 shows.

By comparison, GDP in Q1 was up 8.7% on an annual basis according to the ONS2. The ONS R&D spending statistics don’t factor inflation, which was running at an annual 7% in March this year3.

The ONS published its Q1 2022 statistics for R&D spending on Thursday. Spending on R&D is vital to the UK economy because it helps firms compete for market share, revenue, foreign investment and creates skilled jobs.

Mark Tighe, CEO of innovation funding specialist Catax, comments: “Supply chain issues and labour shortages are hitting the hospitality industry hard and providing a setback to its recovery. In fact, this is the first time R&D spending has fallen since the start of 2020 when the pandemic first struck.

The accommodation and food service sector spent £15m on R&D in Q1 2022, down 21.1% from £19million in the previous quarter (Q4 2021). It is the first time hospitality spend on R&D has fallen in a quarter since Q1 2020.

“It’s a worrying sign for the sector, which by the end of last year had almost battled back to where it was pre-pandemic.

It was also a decline of 6.3% from the £16m invested in the same period last year (Q1 2021).

“The rising cost of oil and food may put further pressure on R&D spending in the quarters to come. The UK is suffering from a lot of imported inflation and the hospitality industry is vulnerable to that.”

The hospitality sector’s performance was significantly worse than the performance of UK industry as a whole. Total R&D spending by UK businesses

Vision:2025 Set to Present New Action-Focused Sustainable Events Summit at The Showman’s Show 2022 Vision: 2025 will be presenting a new action-focused conference format for the outdoor events industry when the Sustainable Events Summit 2022 heads to The Showman’s Show, Newbury Showground, Wednesday 19th October.

Sustainable Event Summit will feature an extended programme that digs deeper into the key topics, with practical insights from organisers and suppliers, encouraging more interaction, with the inclusion of round table discussions.”

With a programme centred around the latest research tools and knowledge, it will bring event organisers, academics, local authorities, and experts together and drive debate, resource development, collaborative industry standards, best practice and innovation, and shape the industry’s response to climate change in the UK.

Details of the Sustainable Event Summit programme will be announced later in the summer. The hugely popular Green & Innovation award will also return as part of the programme. Designed to highlight suppliers who are making a special effort towards environmentally sustainable practices, products and services, the three companies who make the shortlist will pitch to the event’s delegates and the overall winner will be decided by public vote. The award is open to every company exhibiting at The Showman’s Show and is free to enter.

Commenting on Vision:2025’s return to The Showman’s Show, event director Jeremy Lance said: “Driving forward innovation in sustainability is important to us as event organisers and to our visitors and exhibitors. It’s increasingly clear that playing lip service isn’t enough and that real changes need to be made. Vision:2025’s conference has become a key component in the industry’s response to climate change and we’re thrilled that The Showman’s Show has become its regular home and plays its part in facilitating the conversation.” Vision:2025 steering committee member, Graham Brown adds: “We’re delighted that the Vision:2025 conference will be returning to The Showman’s Show this October with a refreshed and expanded format. The

The Sustainable Events Summit is free for visitors of The Showman’s Show to attend so save the date. You can register to attend The Showman’s Show at https://eventdata.uk/Forms/Form.aspx?FormRef=ShoA2Visitor and express your interest in attending the Sustainable Event Summit at https://tinyurl.com/y5afrs6n

Staffing Shortages Blunt The Oakman Group Results The Oakman Group Plc has ended its financial year 2021/22, with between 2 and 3% loss of growth as a result of restricted trading due to staff shortages.

The group has revealed results: • Total Group sales for 21/22 were £65.1 • Total sales vs 2020/21 +79.0% • LFL sales vs 20/21 + 51.2% • Total sales vs 2018/19 + 55.4% • LFL sales vs 18/19 + 19.9%

on-site with The Beech House in Watford which will open in September. Oakman acquired six pubs and the intellectual property of The Seafood Pub Company in early 2021. Since then, four sites have been added under the leadership of Joycelyn Neve and further additions will occur over the next twelve months. Borg-Neal commented: “Following the end of lockdown and Covid restrictions, staff shortages and the impact of inflation have become the biggest challenges we face as a management team. I believe our CEO Dermot King and his team have done an excellent job, in the circumstances, and we are well placed to make further progress in the year ahead.

Executive Chairman, Peter Borg-Neal, commented:

“It is clear, that the runaway inflation will have an impact on profit and there is a high degree of uncertainty driven by the wider geo-political issues such as the war in Ukraine.

“Understanding trading numbers at present is made challenging by the extraordinary Covid related difficulties our sector has faced over the past two and a half years. In addition, the changes in the VAT rate further

Accordingly, we have had to slow our opening program down as we have become a little more cautious. However, I am delighted with the performance of the three we have opened and am very optimistic regarding the prospects of our new site in Watford. Furthermore, we have an excellent pipeline ready to be developed as funding, and our confidence levels, allows.”

confuse the picture.

Statutory Accounts 2020/21

“However, whichever way you look at the comparisons, these results represent an excellent performance. Certainly, Oakman has consistently outperformed the Coffer CGA tracker of industry sales.”

The Oakman Group Plc has filed their full year accounts for financial year ending the 4th of July 2021.

“The comparisons with 2018/19 are skewed by the benefit of the VAT concessions during 2021/22. However, recent trading demonstrates that healthy underlying growth has continued throughout the year.”

The key highlights: • Net sales £32.4m

• Total Group sales for June (five weeks to the 3rd of July) were £7.1m

• +£2.5m vs 2019/20

• Total sales vs 2018/19 +48.9%

• EBITDA £3.6m

• LFL sales vs 18/19 +11%

• +£6.2m vs 2019/20 (loss of £2.6m)

Borg-Neal added:

The Oakman Group Plc’s CEO, Dermot King, commented:

“As with the rest of our sector, we were hit hard by Christmas cancellations, and sales remained soft through to the Spring. Recent weeks have been much better and, although the Jubilee week was not as strong as we had hoped for, we have enjoyed buoyant sales over the rest of June. “These numbers would have been even better but for the continued challenges regarding staffing. Exact calculations are difficult, but we estimate that, as a consequence of having to restrict trading at various times, we have lost around a further 2-3% of growth.” Oakman has continued to add and develop new sites. The three major openings – The Rose, Wokingham, The Grand Junction Arms, Bulbourne and The Grand Junction, Buckingham – have all performed ahead of their investment targets. Oakman has recently acquired The Hesketh Arms in Rufford, Lancashire and are currently

“Overall, the year was very much defined by continued uncertainties caused by Government restrictions on our ability to trade at various times due to the coronavirus pandemic. Although all sites reopened on 4th July 2020, trading became subsequently restricted including “rule of six”, “substantial meal rules”, “10pm closing rules”, outdoor only trading rules and a second national lockdown in November – followed by a third that lasted from mid-December to April 2021. “The programme of Government support, through various job retention schemes, rates forgiveness, a temporary VAT reduction on food and overnight stays and 13 days of Eat Out to Help Out cushioned some of the disruption caused. Surviving the impact of the national lockdown was the key focus of the management team entering this financial year. As well as raising additional capital we focussed attention on re-energising our people and ensuring we were able to take advantage of new opportunities in an ever-changing environment.”

How Caterers Can Digitise To Ensure They Stay Compliant And Safe 14

CLH DIGITAL

Issue 117

By Sam Roberts, Sector Director at mpro5 (www.mpro5.com) In the business of preparing and serving food, mistakes are costly. Any failures to meet compliance guidelines presents a severe risk to your customers and ultimately, to your reputation. It only takes one incident to seriously damage trust in your brand.

potential sources of financial loss, from waste and shrinkage to theft and fraud and non-compliance with brand standards.

Without visibility over your key processes, you have no way of knowing who or what was at fault, how to prevent it from happening again, and whether there are wider problems at play. For all organisations in the catering industry, embracing digitsation in daily operations will eliminate these blind spots and enable you to proactively control your compliance.

Gathering and collating data from a mixture of analogue and digital sources is also a huge admin burden. Sources of loss must be identified and fixed as quickly as possible, to prevent them from escalating and becoming a serious risk to your business.

DIGITISE FOOD SAFETY LOGBOOKS Logbooks are the bedrock of any catering business, as they prove that food safety and storage procedures are being followed, as well as providing a paper trail in the event of any incidents, complaints or legal action. They can also be the difference between commercial success and failure. If an environmental health officer (EHO) inspects your logbooks and decides they’re not up to scratch, they could give your business a customer-repellingly poor hygiene rating, put it in special measures, or even shut it down completely. It’s vital to keep these records organised and up to date. Most logbooks are still paper based, and this creates unwanted extra admin for staff and also makes records easy to falsify. Busy employees might also skip their paperwork in the moment and do it retrospectively, merely as a box-ticking exercise. With data this unreliable, you can never truly know how compliant your business is. Digitising logbooks makes the whole record-keeping process faster, simpler and more transparent. Employees can log their food safety checks in just a couple of taps – with photographic evidence if needed – instead of having to write them all out by hand. Entries are timestamped and tied to a user, making them virtually impossible to falsify. Data can be gathered continuously and is accessible 24/7. This allows businesses to spot trends, identify and fix failures quickly, and know their compliance status at all times – rather than discovering major issues on the day of an audit itself. With all information localised in one central location in the cloud, logbook data is available in one click.

MIGRATE PROFIT PROTECTION RECORDS TO THE CLOUD Profit protection, quite simply, is about protecting your margins. It involves identifying and minimising all

Much like food safety logbooks, these records are often kept on paper or in spreadsheets and therefore the same problems of unreliable data and a lack of visibility are also endemic.

By digitising these records, the whole process becomes streamlined; profit protection data becomes stored in one central hub, allowing data to be connected in a bigger picture. It also gives you the ability to set up automatic remedial actions, based on a set of rules you define, to quickly shut down problems as they arise. This means you can identify, fix and report on issues in a matter of hours rather than days or weeks.

DIGITAL CHECKLISTS PROVIDE INSIGHT WITH COMPLIANCE With the introduction of Natasha’s Law in October 2021, catering businesses now have an even greater responsibility to ensure their food labelling is clear, comprehensive and easy to understand. Failure to comply is a criminal offence which could not only damage your business, but also have potentially tragic consequences. Yet, with so many moving parts in the food preparation process, how can you know for sure that your business is compliant? With a workflow management tool, these checklists are stored in the cloud, and staff can work through them on a mobile app rather than through paper records. As they are timestamped, mandatory actions that require photographic evidence, there’s no room for cutting corners or falsifying information.

A NEW STANDARD FOR BRAND STANDARDS Brand standards cover everything that could influence someone’s perception of your business – from staff uniforms and in-store signage to portion sizes, product descriptions, and the correct positioning of products. Consistent brand standards, that properly reflect the central strategy of your company, improve customer trust and loyalty, but in letting the smallest details slip, you risk both financial and reputational loss to your business. Digitally transforming this process creates a platform to check all aspects of standards quickly and easily, and therefore pinpoint areas for improvement and tighten up processes in real-time.

START NOW AND PLAN FOR THE FUTURE Digitising your key processes and compliance procedures may seem like a daunting and expensive prospect, particularly for larger catering businesses. Starting small and working upwards is the key – by targeting areas where digital workflows can have the most impact and monitoring performance over a few months, organisations put themselves in a better position to roll it out across the rest of their business.

Red Oak Taverns Acquires Three Pubs from Liberation Group Red Oak Taverns has completed the acquisition of three tied tenanted pubs this week from Liberation Group for an undisclosed sum. The pubs are based in the South West of England and are operated by tenants under substantive agreements. This is the first portfolio acquisition for Red Oak since the major refinancing of the business in March. Mark Grunnell, the co-founder and chief executive for Red Oak Taverns said, “We are pleased to be adding these pubs to our estate and look forward to welcoming the tenant partners to the Red Oak family. They fit very nicely into our South West estate which already has our largest concentration of Red Oak pubs in the UK”.

Red Oak Taverns was founded in 2011 by Mark Grunnell and Aaron Brown and the pub estate comprises of 208 free of tie and tied pubs. Grunnell added, “We are keen to deploy the capital we have available following our refinancing to grow our business and add assets to our estate such as this latest acquisition and continue to seek both small and much larger portfolio opportunities”. List of pubs acquired: Old Station Inn, Hallatrow, Bristol Podymore Inn, Podimore, Yeovilton, Yeovil Wiltshire Yeoman, Trowbridge, Wiltshire

Parkdean Resorts and Calor Join Forces to Reduce Co2 Emissions with Calor Futuria Liquid Gas The UK’s leading holiday park operator, Parkdean Resorts, has announced plans to switch its energy supply to Calor Futuria Liquid Gas (previously bioLPG) through a pioneering partnership with Calor. Calor has been Parkdean’s main gas fuel supplier for many years, and the companies identified Futuria Liquid Gas as a mutual opportunity to improve the sustainability of Parkdean’s gas supply and reduce CO2 emissions. The partnership will form a key part of both organisations’ sustainability commitments, with Calor’s ambition to become a fossil free business by 2040, and Parkdean’s own commitment to creating a positive environmental impact on nature and resources and reduce its CO2 emissions by 25% by 2025 and net zero by 2040. Through the partnership, Parkdean Resorts will become the first holiday park company to use Futuria Liquid Gas, a co-product of biodiesel production made from a blend of waste, residues and sustainably sourced materials. Forming a key part of Parkdean Resorts’ wider work to care for its parks, people and planet, and reduce CO2 emissions, more than 14% of the total LPG supplied by Calor to Parkdean Resorts will be Futuria Liquid Gas by the end of 2022, rising to nearly 25% by the end of 2023. Parkdean Resorts has made a significant sustainability commitment by agreeing the new partnership with

Calor, which will be a big step on the path to Net Zero. Jane Bates, Director of Procurement and Sustainability, Parkdean Resorts, said: “We’re doing a lot of work to care for our people, parks and planet and using Futuria Liguid Gas will be a key factor in reducing our CO2 emissions. It’s important to us that our suppliers can help us deliver our commitments, and we’re delighted to partner with Calor in providing this solution, which will be a big step towards achieving our first milestone of a 25% reduction in CO2 emissions by 2025, and represents a key initiative in our industry-leading strategy to create truly sustainable parks.” Alastair Lovell, Head of Sustainable Fuels at Calor said: “Calor is delighted to partner with Parkdean and supply Futuria Liquid Gas as a renewable fuel source to their sites. “Parkdean Resorts is a leader in the leisure industry, creating sustainable staycations for its customers. This partnership demonstrates our shared values as we strive to reduce carbon emissions - and will have a significant impact in achieving our sustainability commitments.” To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/business-energy/solution-for/hospitality/hotels

Craft Guild Names 40 Chefs Advancing to National Chef of the Year Semi-Final 16

CLH DIGITAL

Issue 117

Some of the most talented chefs in Great Britain have been receiving a gift in the post courtesy of the Craft Guild of Chefs, Continental Chef Supplies (CCS) and Churchill. The package includes a chef’s jacket and Churchill crockery which signifies that the chef has made it into the semi-final of National Chef of the Year.

“Running my own business, I know how hard it is for chefs with staff shortages and so I take my hat off to every single chef who has entered this year. Credit must also go to the establishments and businesses they work for in supporting their entries. Putting together an entry of this level is time-consuming and requires a huge amount of effort and determination.

This year marks the 50th anniversary of the competition and the judges are looking for the next person to follow in the footsteps of recent champions Thomas Swaby, Nick Smith and Steve Groves. National Chef of the Year was first run in 1972 and winners in the last fifty years have also included Gordon Ramsay, Simon Hulstone and Alyn Williams.

“The standard of entries this year was really high which makes this even more impressive, and it’s given us judges a huge amount of confidence in the future of the industry and the talent that is out there. At the judging session, there were many dishes that our panel were intrigued to taste so we are going to have a hard job reducing them down to just ten chefs next month.”

Now in a bid to take one of the top ten spots, these forty chefs must create a short video, to present an amuse bouche style signature dish that reflects their own favourite style of cooking or cuisine. The videos should explain what the dish is, why it is important to the chef and how it links to the theme.

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

Chefs will also answer some questions posed by chair of judges, Kenny Atkinson who wants to know more about their original entry and what winning would mean to them. Once all the entries have been received a new panel of judges will whittle them down to ten finalists to compete in the cook-off at Le Cordon Bleu in September. Kenny Atkinson who is chef patron at House of Tides in Newcastle said:

Organiser of the competition, David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland, added: “This year we celebrate fifty years of National Chef of the Year and we’ve already got some exciting events lined up for our mentor day and awards evening to mark this milestone. “Each year we review the competition and look at how we can modernise it whilst maintaining the strong history and respect this competition has in the industry. Having seen the high level of entries, we’re set for another exciting battle at the final.”

Latest CAMRA Podcast Episode Shines a Spotlight on Diversity The popular CAMRA podcast Pubs. Pints. People. is shining a light on diversity and inclusion in the beer world in its latest episode, ‘Beer is for everyone’, hosted by the South Devon branch. Hosts Clare Phillips and David King are joined this month by Helen Smith, founder of the Burum Collective, which is working towards a safer, healthier and more equitable working environment for those within the drinks and hospitality industry. Helen sits down with the founder of Ask for Clive Danny Clare to discuss their highly popular Pub Pride event, which took place on 27 May. Danny has made it his work to try and ensure pubs and beer festivals are inclusive spaces where everyone feels welcomed and outlines why he thinks action is needed across the beer and pubs industry. CAMRA supported and promoted Pub Pride as part of its Summer of Pub campaign this year and is rolling Ask for Clive out at the Great British Beer Festival, its flagship event taking place from 2-6 August 2022. The hosts also sit down with Vice Chair Abigail Newton to discuss CAMRA’s Inclusion, Diversity and Equality review, what it means for the organisation and what to expect next.

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 breaks. You’ll therefore usu-

CAMRA Vice Chair Abigail Newton said: “It’s an enormous undertaking because we have not only asked thousands of members and non-members about their interactions with the Campaign at all levels, but we are also reviewing all documents and processes in place, particularly with regards to our Code of Conduct and disciplinary procedures. “Enthusiasm for the project has been tremendous to date, despite being accused of ‘going woke’ when we first launched. While it’s sad to lose members, we’re not ‘going woke’, we’re being inclusive, and we’d rather have people at CAMRA who also want to be inclusive.” The episode was hosted by the South Devon branch, which runs what has been dubbed the ‘friendliest beer festival’ by visitors. The Sunshine Beer Festival will take place at the Teignmouth Rugby Club from 21-23 July 2022. Edgar Halton from CAMRA’s South Devon branch said: “At the last festival we were told by visitors that it was the friendliest beer festival they had ever been to, and I think that is the ultimate accolade. There’s a huge range of events and activities taking place this year – from pig racing to a visiting choir, so make sure to mark your calendars if you’ll be holidaying (or local!) to the South Devon coast.”

ally 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/

CLH DIGITAL

Issue 117

The Hospitality Industry Join forces at Nailcote Hall to Strive for Fairer Treatment from the Government A group of leading hoteliers and restaurateurs fed up with their industry being discriminated against, with disproportionate business rates, came together at Nailcote Hall Hotel, Coventry. A meeting took place with CEO of UK Hospitality, Kate Nicholls and Midlands MP, Saqib Bhatti, to discuss the alarming inequalities in the way business rates are charged in the UK and how they will take immediate action. Amongst those in attendance of the meeting were, owner of Simpsons and The Cross at Kenilworth, Andreas Antona, owner of Nuthurst Grange, Paul Hopwood, Managing Director of Eden Hotel Collection, Mark Chambers, Hotel Group Operations Manager of Eden Hotel Collection, Jayne O’Malley Commercial Director of Classic British Hotels, Phillip Allsopp and from Lovely Pubs, Operations Manager Mark Lee, and Director Paul Hales. The meeting was held in response to the recent government review of business rates; although welcomed by many, it didn’t go far enough to address the concerns of the hospitality industry. In the current climate there are a combination of factors which are causing overwhelming challenges for businesses in hospitality, leading to speculation over mass business closures. The rise in employer’s National Insurance, massive increase in energy bills, rising cost of fuel, banks demanding repayment of covid loans, out of control inflation, wage increase demands and staffing shortages; are all factors adversely affecting businesses in hospitality. In addition to these challenges, businesses have the added weight of disproportionate business rates. Three-year reviews, although encouraging, are yet to address the inequity and in waiting for the next review to take place, it may be too late for many. Momentum in support for the cause is growing, with those affected now joining forces to urge the government to do more to help address the inequalities for hospitality businesses. Kate Nicholls, CEO of UK Hospitality explained, “Despite representing only 5% of the UK’s GDP, the hospitality industry pays over 15% of the total revenues

raised by business rates, with other businesses paying little or nothing at all. We are fighting for a greater discount. Our industry is already facing so many challenges with all the other pressures on our sector, I think that gives us a special case to ask for a reduction.” Rick Cressman, owner of Nailcote Hall and organiser of the recent meeting, said, “Business rates are an unfair and discriminatory burden on the hospitality sector, a sector already badly damaged by the pandemic. Because of this our businesses are unable to re-invest at the levels we need to, making it impossible for the sector to recover effectively.” Andreas Antona, owner of Simpsons and The Cross at Kenilworth said: “The whole industry needs to support Kate Nicholls in her campaign to find a fairer system to calculate business rates for all businesses and to move on from the current antiquated system which penalises hospitality and retail for having a high street presence.” Commercial Director of Classic British Hotels, Phillip Allsopp added, “The government’s review of an Online Sales Tax (OST) and revenue raised must be used to help UK Hospitality.” A four-point action plan has been formulated for hospitality businesses to assist in pushing for change, this is as follows: • Support UK Hospitality in its efforts to pressure the government into a fairer deal for hospitality • Encourage other hospitality businesses to get involved by emailing ceo@ukhospitality.org.uk • Lobby your local MPs for a fairer deal for hospitality • Share your stories on social media to gain wider understanding in the business community and general public

RedCat Pub Company & The Coaching Inn Group Acquire Forest Park Hotel in Brockenhurst British cuisine. RedCat’s strategy is to acquire quality inns, managed and tenanted pubs across the UK.

RedCat Pub Company, the investment vehicle from ex-Greene King chief executive Rooney Anand, has acquired the Forest Park Country Hotel and Inn in Brockenhurst, in the New Forest in Hampshire.

International real estate advisor Savills completed the sale. James Greenslade, Director in the Hotel Capital Markets team at Savills, says:

The latest in a string of acquisitions in top tourist destinations, following those on the north Norfolk coast and in the Brecon Beacons national park.

“We are delighted to complete the sale of Forest Park following a competitive and confidential marketing process, in which we received significant interest, to The Coaching Inn Group. We would like to wish them every success with this latest addition to their growing portfolio.”.

This is the 11th acquisition by The Coaching Inn Group under RedCat ownership and brings the number of pub hotels owned by The Coaching Inn Group to 29. RedCat has grown strongly since inception in February 2021, having acquired more than 100 pubs and pub hotels, now amounting to a hotel room estate of in excess of 1,200 rooms.

Kevin Charity, Chief Executive of The Coaching Inn Group, says: “This is an excellent Country Inn and Hotel, lavishly furnished and decorated and we’re delighted to make it the latest addition in our high-quality portfolio of inns, which has expanded rapidly thanks to RedCat’s support. We’re looking forward to continuing to grow our portfolio at pace.”

The Coaching Inn Group, acquired by RedCat last August, operates historic coaching inns in market towns across the UK. The Forest Park Country Hotel and Inn, which has recently benefited from significant investment, has 40 en-suite bedrooms and an inn and restaurant serving modern

Free Banners for Schools & PTA’s

Parents and Teachers are working harder than ever before in a desperate effort to raise funding for our children. Funding goes towards a whole magnitude of resources or experiences that enrich pupils' education. HFE Signs are the UK’s leading supplier of Printed Signs and Banners, HFE have helped many Schools over the years and have made it as simple as possible for them to obtain their much needed banners for FREE! When ordering banners the main considerations are as follows:

• Dimensions – Smaller banners won’t get as much impact, average size is 8ft x 3ft • Location – Ensure your banner will be place with high volume visibility. • Artwork – Clean and bold works best, do you need a designer and how much will it cost? • Price – How much is it? Will we cover the cost? HFE have made it easy and are committed to helping Schools and PTA’s.

DIMENSIONS AND LOCATION

Decide where your banner will be places and carefully measure the available space. Ensure you have a good volume of passing audience and most importantly get permission – you don’t want your banner to be removed.

ARTWORK HFE offer a FREE design service with all Printed Signs and Banners, so email the team at sales@hfe-signs.co.uk with 1) The size of your banner. 2) Your key information & 3) your images and logos. The HFE design team will work their magic and send you over a proof. Please review your changes with others before replying to HFE so you can be 100% sure on all your changes and the proof can be updated.

PRICE Great news! HFE offer FREE banners for to Schools and PTA’s – All the information on this can be found here https://www.hfe-signs.co.uk/free-school-banners

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

Memories Haven’t Faded of April Tax Hikes, say Firms, as Personal Allowance Rises to £12,570 20

CLH DIGITAL

Issue 117

“Though the Employment Allowance marks a vital relief on Employer NICs, and we’d encourage all small firms to check their eligibility, we need to see government go much further in addressing the cost of doing business crisis that underlies the cost of living emergency.

Relief for employees and sole traders is helpful, but businesses still face a higher tax burden than in March, at a time when other costs are spiralling Responding to the roll-out of new income tax and national insurance contributions (NICs) thresholds from today, Federation of Small Businesses (FSB) Policy Chair Tina McKenzie said:

“Amid surging fuel prices, spiralling energy bills, higher debt costs, a weakened pound, supply chain disruption, labour shortages and new trade paperwork, firms are still faced with the biggest tax burden since the late 1940s.

“It’s right that the Government ensures employees and sole traders can keep more of what they earn.

“Taxes which are levied with no regard for profitability or ability to pay – not least business rates, NICs, VAT and fuel duty – are really hurting firms at the moment.

“That said, memories haven’t faded of the tax hikes that landed in April, which today’s changes only partially unwind. These adjustments shouldn’t be seen in isolation, we still face a higher tax burden than we did in March

“Doing more to alleviate their impact on margins would go a long way to helping small businesses, many of which are hanging by a thread.”

“Higher Employer NICs rates still mean less money in the economy for pay rises, let alone sustainable investment, recruitment and discretionary spending.

Pub Landlord, Clement Ogbonnaya, Announces the Launch of New Pub and London Pub Group Clement Ogbonnaya, the landlord of the Prince of Peckham, has announced plans to continue his rejuvenation of London’s community pub scene with the launch of his new pub group, The Village People. With a goal of opening five new locations over five years, the group intends to acquire old and disused pubs, and regenerate them into stylish, welcoming and inclusive multi-functional community hubs. Raised in Peckham, Ogbonnaya opened his first pub to be a ‘solution to gentrification’, aiming to create a space for all to come and enjoy quality food and drink. Consequently, a key focus of The Village People group will be to educate its staff, customers and the wider community on local issues and challenges, as well as highlighting ways to make a positive difference. Ogbonnaya has already put his plans into action and completed the purchase of his second location; set to open towards the end of the year and coinciding with the upcoming busy World Cup period, Queen of the South will be located in Tulse Hill. Decorated with a lively theme, the venue will be equipped with spaces for co-working and community meet-ups during the day and vibrant live events at night, complete with a games room and karaoke booth.

Outlining his vision to make public houses great again, landlord and founder Ogbonnaya commented: “I’ve worked in hospitality for 13 years and I’ve seen how the industry has changed throughout this time, both for the better and for the worse. While people are searching for a sense of belonging and community now more than ever, many British boozers have gone from being area hubs to laying empty and derelict, which is a tragedy. I think there’s a massive opportunity to rejuvenate the pub scene and bring them back to the heart of the community. “Through Prince of Peckham and my new pub, Queen of the South, The Village People pub group will focus on hospitality over service. I’m excited to bring this ethos to my second pub in Tulse Hill – it’s an area with lots of promise and we’ve had a warm welcome from the locals we’ve already connected with.” After celebrating five years of success running Peckham’s most popular pub, Clement has doubled down on his vision to make public houses public again with a new addition to his team: Community Manager, Eva Arnaiz. Formerly the Head of Inclusion and Social Impact at The Breakfast Club, Arnaiz has been tasked with developing the Community Outreach Programme, which will see the pub group support other local businesses through event space, special collaborations and grants. Eva Arnaiz commented, “I’ve always been committed to delivering collaborative and innovative approaches to community outreach, and I can’t wait to bring this expertise to The Village People. The work Clement and the team have achieved over the past five years is amazing – Prince of Peckham is truly a beacon of the community, so I’m excited to work with and help bring together more communities around London.”

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CLH News

Issue 117

Welsh Government Warned of Risks of Deposit Return Scheme Independent brewers across Wales urge Government to avoid pitfalls of adopting Scottish Deposit Return Scheme

Minister and the Minister for Resource Efficiency and Circular Economy to work with us too”.

Wales’s small independent brewers have today written to the Welsh Government and Members of the Senedd, urging them to support small businesses by avoiding the pitfalls of Scotland’s much criticised Deposit Return Scheme. The letter, published today by the Society of Independent Brewers (SIBA) Chairman Roy Allkin on behalf of 30 Welsh breweries, warns the Welsh Government against following Scotland’s lead on DRS. Stating that Scotland’s Deposit Return Scheme – which is two years ahead of Wales in its development and on which the Welsh Government is basing much of its own design – is at danger of being a “very costly failure”. Roy Allkin, Chairman of SIBA and MD and Owner of Swansea’s Boss Brewing, commented: “We need to get the Deposit Return Scheme for Wales, right. Small independent brewers are committed to playing their part in a sustainable future. Indeed, as well as their contribution to our local economies, SIBA members often lead the sector on sustainability and innovation. “But the Welsh Government need to step up. They must hear the warnings from Scotland, on which they are basing their own scheme, engage with SIBA, and design something better – the risks of inaction must be avoided. “It’s possible, if the Welsh Government and Senedd listen to the voices of small independent brewers across Wales, to design a fair policy. Some members of the Senedd are taking action, and this is welcome – but it’s time for the First

Buster Grant, SIBA Wales & West Director and co-author of the letter, added: “Small independent Brewers are keenly aware of their environmental footprint and take efforts to reduce their impact, be more sustainable, and to encourage recycling wherever possible. But the issue here is not about lack of support for recycling schemes, it is about ensuring that scheme achieves its objectives and has a positive impact overall. A scheme which threatens to put breweries out of business whilst not achieving its core aims is one which needs urgent and drastic review, which is exactly what we are proposing.” The letter also cites a report by Scotland’s influential cross-party group on beer and pubs, which highlights “unintended and negative consequences” of their scheme, including the issue that consumers could face higher prices and a smaller range of products available as producers may choose to invest less in Scotland owing to new costs and complexities. For smaller brewers, the cost of operating across different schemes across the UK becomes unaffordable. In fact, the group “heard overwhelming evidence” that it would be far easier to design one pan-UK scheme. In order to ensure the continued survival of Wales’s small brewing industry, and the economy it brings to Wales, SIBA have offered to work with the Welsh Government to get the design of the future deposit return scheme right. Read the letter in full here: https://www.siba.co.uk/wpcontent/uploads/2022/07/DRS-Welsh-letter.pdf

Le Manoir aux Quat’Saisons Gets Approval for £36m Expansion Plans

Approval for expansion of Le Manoir aux Quat’Saisons hotel and restaurant from the South Oxfordshire District Council’s planning committee has been granted, with the plans approved by five councillors to four, with one councillor abstaining. The new guest accommodation costing £36m include garden villas, while new suites and guest rooms will also be added to the Grade-II listed manor house. In total, there will be 31 new buildings, including 12 associated with a

new wellness spa, and seven others including a new bistro and new hotel suites. The planning proposal stated: “The overall proposals for Belmond Le Manoir aux Quat’Saisons are in response to improving guest experience in a competitive marketplace, addressing operational conflicts across the site and safeguarding excellence in its embedded sustainability and international culinary expertise.”

Jude’s Ice Cream Reveal Their 2022 Impact Report & 20% Reduction In Carbon Intensity Jude’s, the British ice cream pioneers, is continuing to inspire radical change within the ice cream industry, through championing carbon cutting in a bid to help protect the planet for the next generation.

This process, and the lessons learned through it, is something that Jude’s shares within the report in a bid to inspire other companies in the industry to take action and challenge themselves to keep improving for the future too.

In December 2020, Judes became the first and only UK ice cream and desserts company to remove more carbon from the environment than it emits, and in the last year alone, they have reduced their carbon intensity by 20% - nearly half way to their 2030 target of a 43% reduction. This has been achieved through a combination of carbon reduction and carbon offsetting, following a detailed assessment of all aspects of the business, across everything from the ingredients in the supply chain to the end product on shelf, focusing in on all three scopes below:

Mike Berners-Lee, Advisor to Jude’s on Environmental Sustainability, comments: “Jude’s is a tremendous example of a business taking the kind of climate action that is needed. The growth of the plant-based range has been impressive, and cutting the footprint per litre of ice cream by 20% in just 12 months is a huge achievement. On top of that they have been carefully funding only top-quality land management schemes to remove carbon from the air. Most of all, in a world full of greenwash, Jude’s stand out as thoughtful and honest. “

Scope 1: Direct emissions from Jude’s operations Scope 2: Indirect emissions from the production of the energy Jude’s use Scope 3: Upstream emissions - indirect emissions from the supply chain associated with the production of Jude’s products. Over the last two years, Jude’s has continued to work closely with Small World Consulting and Professor Mike Berners-Lee, an independent world-leading expert in carbon footprinting, to revolutionise the way it sources, creates, processes and packs ice cream.

Chow Mezger, Managing Director, Jude’s Ice Cream comments: “Back in 2020 we committed to reduce our carbon intensity per litre of ice cream by 43% by 2030, so we’re thrilled to be nearly half way to meeting our 10-year target in only 2 years, with a 20% reduction in the last year alone. We have achieved this by comprehensively reviewing everything we do as a business and proactively identifying ways to reduce carbon, hand in hand with Small World Consulting. This is a great next step on our journey and there’s so much more still ahead of us. We will continue to champion this change across the industry and ultimately, we're committed to helping shape a better future for the next generation"

Double Accolade For Southern Contracts

SOUTHERN Contracts is thrilled to receive not one, but two awards for their performance over the past year.

Electrolux Professional have announced Southern Contracts as their Laundry Partner of the Year 2021 which is awarded to the top selling Partner of commercial laundry appliances across last year. Southern Contracts have also been awarded Electrolux Professional’s Special Achievement Award for 2021. This is bestowed upon the company with the highest national sales of their food and laundry professional products.

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established themselves as always being one of our leading distributors. We have always found them to be a first class and professional partner. “I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after-care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools.

To have been given these two awards is quite amazing when the whole of the country was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world.

“Due to their many years of experience, they have a wide breadth of knowledge covering both the laundry and catering environments and although they are a company that can deal in a global marketplace, they still give the first-class friendly care of a family run business for both their remote and local customers.”

Adam Elphinstone, MD of Southern Contracts, said: “We have a very long and special relationship with Electrolux Professional and are proud to work with their products for both provision, installation and servicing. As we continue to emerge from the last couple of years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead.”

For more information about products and services on offer, contact Southern Contract’s expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 01202 422100 or visit www.southerncontracts.co.uk

Consumer Sector Growth Slows Sharply – Growth Indicator 24

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Private sector growth slowed sharply in the three months to June (+5%, from +23), according to the CBI’s latest Growth Indicator, marking the slowest rise in activity since April 2021. The slowdown was broad-based across sectors, with consumer services, including hospitality and leisure seeing the biggest hit (-41%), marking the sharpest fall experienced by the sector since February 2021. Growth also slowed across business & professional services (+10%) and distribution (+9%). The former was the weakest increase in activity in four months, and the latter the weakest since April 2021. The only sector to see a solid rise in output was manufacturing (+25%), though growth here also eased on the ten-month high seen in May (+30%). Looking ahead, private sector activity is expected to be broadly flat in the next three months (-3%) – the weakest forward-looking expectations since February 2021. Consumer services volumes are set for another tough quarter (-43%), while business & professional services

is predicted to stagnate (+2%) and distribution sales are expected to fall (-7%). Manufacturing output is expected to continue growing solidly (+20%), albeit at a slower pace than in the last three months. Alpesh Paleja, CBI Lead Economist, said: “With the post-pandemic recovery severely challenged by continually strong cost pressures, private sector activity is grinding to a halt. Firms across all sectors are being hit, but consumer-facing companies are faring worst, as consumers face the worst cost-of-living crunch in decades. “With household spending hit, rapid action needs to be taken to boost business investment and stave off the worrying spectre of recession. Policies like introducing a permanent successor to the super-deduction could help bolster confidence and catalyse vital capital spending. “Longer-term, we need to look at post-Brexit regulatory reforms to support growth, innovation and sustainability, while enhancing UK competitiveness. Government and business also need to be better prepared to look globally for new avenues of growth, while demand falters at home.”

Family Celebrates 40th Anniversary Running Iconic Motherwell Pub The licensees of an iconic Motherwell pub have received a prestigious award to mark their 40th anniversary at the helm. The award, from the pub’s owner Star Pubs & Bars, recognises the contribution the Ross family have made to Motherwell since taking over The Railway Tavern – or the The Tav as it’s known locally – on Merry Street in 1982. 80-year-old Pat Ross took the lease on The Railway Tavern when it was a struggling boozer. The smoky local had spittoons on the bar, served no food and was ‘men-only’, apart from a small ‘family department’ accessed by a side door and used by a few women and children. Over the years, Pat and sons Peter, Stephen and Gary have transformed The Railway Tavern into a high quality family-friendly local and a much-loved Motherwell institution employing 25 staff. The family’s dedication has won The Railway Tavern a faithful following of regulars of all ages and made it a hub of the community. It is equally popular with men and women, and the Rosses are now serving their third generation of some Motherwell families. Regular entertainment, quizzes and sports screenings plus outings and special days for senior citizens bring residents together. In recognition of Pat, the Rosses celebrated their ruby anniversary with a party at the pub. Regulars brought in pictures and videos of The Railway Tavern going back 40 years to add to the occasion. Says Peter:

“With all the restrictions and closures, the last couple of years have been the toughest we’ve had since 1982. We can’t thank local people enough for all the support they’ve given us; it helped see the pub through. “We’ve met so many fantastic people at The Tav. It’s a great joy to serve the residents of Motherwell and be part of their lives. The pub has changed out of all recognition during our time – some of the old boys from the 1980s wouldn’t believe what goes on here now, with customers drinking cocktails and paying via their watches and phones. Some things remain the same though: it’s still the customers that make The Tav what it is and give it such a brilliant atmosphere. And, although people’s habits and lifestyles in 2022 are completely different to 1982, the pandemic has shown that the pub is needed as much as ever as a meeting place for the community.” Comments Tom Reilly, area manager for Star Pubs & Bars: “It’s a great honour to present the Ross family with this award. They are the archetypal great licensees and have made The Railway Tavern a warm, welcoming local as well as an asset to the town. Their customer service is exceptional – they’re hands on, know everyone by name and what they like to drink and have a kind word for all. With all the changes that Motherwell has seen in the last 40 years, it is an outstanding achievement to have kept The Tav thriving and meeting residents’ needs. We wish them many more happy years behind the bar.”

Celebrating 30 Years Servicing the UK Pump Market! This month sees Pump Technology reach its 30-year milestone delivering the best commercial and industrial pumps, and custom builds all backed by an experienced inhouse technical and support team. After working in the pump industry for many years, Jeremy Brownlee established Pump Technology Ltd. in 1992 in response to the un-serviced demand for commercial systems to pump wastewater or sewage. The company quickly expanded to offer a comprehensive range of pump systems, in particular a pumping station range of products. To maintain the quality and supply of these tanks sister company Pegasus Pumps was established, who now produce tanks from 300mm3 to chambers 2.1m diameter and 5m plus deep. In 2005 Pump Technology Ltd. was authorized by Jung Pumpen GmbH as a main distributor, they are now the largest supplier of products such as Compli, Hebefix, WC Fix Plus … in the UK. The group of companies expanded further in 2014 when LeeSan, market leaders for marine sanitation, toilets and pump-out stations was acquired. Over the years the Group has gathered a team of dedicated, experienced professionals who pride themselves on attention to detail, as well as expanding their range of home grown products, which now include the DrainMajor series, the FlushMaster Toilet Pump and more recently the DrainMinor C Combi Oven Pump and DrainMinor S Shower Waste Pump The company’s success is built on high quality products, comprehensive knowledge, competitive prices and sound advice coupled with unique service and technical support.

Jon Barker, Pump Technology Managing Director Comments; “I congratulate everyone on this 30-year achievement, from our staff, suppliers, and customers. I’m very proud of everything that we have accomplished during this time and look forward to another 30-year milestone!” “We are pump people who supply the pumps you need when you need them. Our philosophy that has held true for 30 years is simple”. • SPEED of RESPONSE: Present us with your problem and, working with you, we will present you with the most economical solution on the market providing optimum performance and lowest ownership costs. • SERVICE is KING: We pride ourselves on attention to detail. Your need is individual; therefore, every solution is custom built with the advice on product selection and installation that you require • STOCK: “I NEED IT NOW” is the industry standard request. We respond by stocking pumps from MOST MAJOR MANUFACTURERS such as Jung Pumpen, Saniflo Whale and many others in our extensive warehouse so we can fulfil YOUR NEEDS and keep YOUR project ON TIME and ON BUDGET. • SUPPORT: How often have you bought something only to be left with no support. That’s NOT the Pump Technology way! Our comprehensive knowledge coupled with our unique service and technical support ensures COMPLETE CUSTOMER SATISFACTION. • NATIONWIDE: All of our products are supported by a nationwide service coordinated by Pump Technology Services Ltd. About Pump Technology We are a leading UK distributor of wastewater, water and sewage pump systems. Our extensive range of wastewater and sewage pumps, systems & stations (Floor or below ground) is renowned in the industry. Specifiers, house developers, contractors, merchants, retailers, commercial kitchen operators, all rely on Pump Technology to deliver the right specified products the first time to keep projects on track and to budget. See the advert on page 48 for further information.

Hubbard Advice On Keeping Your Ice Machine Clean 26

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Issue 117

· The scoop itself should be only stored in a tub of sanitiser between uses, not left on top of the machine or in the ice storage bin. · As well as this they should ensure that it is never contaminated by foreign bodies like bottle tops or labels. If glass enters the storage bin it’s vital that it is emptied and cleaned thoroughly.

As summer gets into high gear the ice experts at Hubbard Systems highlight the importance of keeping your ice machine safe and hygienic with a schedule of regular preventative maintenance. Ice machines continually process water, which means they are at risk of becoming contaminated if not cleaned and maintained. High quality ice machines like the range from Scotsman include design features that help to keep them operating at peak efficiency. However, it is vital to institute a schedule of maintenance and cleaning on a daily, weekly and monthly basis as well as regular visits from trained service engineers.

LOOKING AFTER ULTRAVIOLET SANITISING SYSTEMS Ultraviolet sanitation systems have become increasingly common in ice machines since the pandemic. They provide an extra level of security by using the natural power of UV light to destroy viruses and bacteria, preventing the growth of mould, mildew, slime, and stopping odours

Ensuring staff are trained in how to use and maintain your ice machine is the foundation of maintaining ice hygiene. Regular training and refresher sessions should be scheduled to make sure staff knowledge remains fresh.

ICE MACHINE MAINTENANCE TIPS · The ice storage bin should be fully emptied and cleaned every couple of months. This will ensure that ice is kept in perfect condition until needed.. · The water filter cartridge should be replaced at least once a year, although depending on local water quality and usage levels this might need to be more frequent. · After cleaning either the storage bin or changing the filter, the fresh water system should be flushed through before use to remove any residual contaminants. · While a good quality water filter will dramatically reduce the build up of scale on the evaporator, if you have very hard water it may still occur. Removing scale from the evaporator will keep the ice being made as pure as possible. This is usually a job for the service engineer. · Check the evaporator for build up at the same time as you clean the storage bin. Ice with scale can look milky or cloudy. · The air filters can often be overlooked in maintenance schedules, but should be cleaned regularly to guarantee the machine’s cooling capacity is working at optimum efficiency.

ICE HANDLING TIPS · Correct handling technique is vital so ice reaches customers in peak hygienic condition. Make sure ice never gets touched with bare hands and is only removed with a scoop.

The XSafe system is one of the key safety features fitted as standard on the Scotsman range of ice machines. Unlike many other UV systems it is capable of working throughout the machine, even in a storage bin filled with ice. Over time the effectiveness of the UV lightbulb reduces, and as the XSafe system runs constantly Hubbard Systems recommends getting it changed every 12 months. This will ensure the bulb and the XSafe system is always working at its full potential. Arranging for a qualified engineer to regularly service your ice machine can take a lot of the guesswork out of these regular maintenance tasks. The dealer or retailer who supplied the machine should be able to help, either by providing service themselves or by recommending a third party. If in doubt, Hubbard System’s sister company HTG Service can provide service for the full Scotsman range and most popular makes of ice machine. For specialist advice on looking after your ice machine, contact the ice experts at Hubbard Systems on 01473 350000. There are also a variety of specialist cleaning and maintenance guides which can be found in the downloads section at Scotsman-ice.co.uk. Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers and the Friulinox range of refrigeration products, which are available via dealers nationwide. Hubbard Systems is part of HTG Trading Ltd. For more information and details of local stockists, call Hubbard Systems on 01473 350045, email sales@hubbardsystems.co.uk or visit www.scotsman-ice.co.uk

Harrogate Pub Set to Return Following Makeover by New Owner Provenance Inn Group A Harrogate pub with a history dating back as far as 1830 is to re-open under new ownership on the 22nd July after a two-year closure.

“As one of just a handful of Harrogate’s oldest surviving traditional pubs, it’s safe to say that anticipation for the return of the Coach & Horses has been high.

The Coach & Horses is now owned by the Provenance Inn Group. It will join a portfolio of inns and hotels around the north but will operate as an individual pub.

“We’re pleased to say that meticulous care and attention to detail has been taken to ensure the Coach is subtly modernised, whilst restoring original features where possible to their best.’

As part of the refurbishment, the property’s first floor has been transformed into a dining room, offering views of the Stray.

“Along with our fresh food and vast drinks range, we will be carrying on the tradition of a regular quiz night and of course raffles, all in aid of local charities which we are keen to continue to support. We can’t wait to welcome our first guests into Harrogate’s original local pub.”

Speaking ahead of the re-opening, Operations Manager Chris Cartledge said:

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Chef's Buyer's Guide

Issue 117

CLH DIGITAL

Fylde Fresh and Fabulous Based in the heart of the Fylde countryside Fylde Fresh and Fabulous Ltd are a wellestablished family run business with over 30 years of history growing and processing potatoes. We are passionate about what we do. We grow, harvest, store, process and deliver fresh chips and potato products under the Triple F brand to customers the length and breadth of the country. We operate 24 hours a day 365 days a year. We are BRC AA accredited and Red Tractor approved, making us a reliable supplier to the foodservice industry.

POWERED BY POTATOES Fylde Fresh are committed to supporting the environment. We have our very own anaerobic digester which is uses all of the peelings generated from the potato process. This produces biogas which powers the site and the local community and produces a fertilizer for growing next years spuds.

Whitby Seafoods Founded back in 1985 by Graham Whittle, Whitby Seafoods are a buccaneering, privately owned, family business based in Whitby - a real place with a rich history as a fishing port. Graham founded the business with a quest to create ‘proper’ Scampi, using Langoustine tails responsibly sourced from the waters around the British Isles. This ‘quest for the best’ ethos remains, and we continue to be obsessed with top-notch seafood and remain market leaders in quality. We are the beacon brand for scampi and are the UK’s largest buyer and manufacturer of scampi. Simply put, we sell more scampi than anyone else anywhere else, with a whopping 1 million portions of Whitby Scampi being eaten by discerning seafood lovers each week! Being experts in what we do has enabled us to remain as the number 1 brand in foodservice since the company began. Whitby Scampi has become a famous

WHAT WE OFFER We provide national coverage, delivering our fresh potato products direct to your door via a network of distributors across the UK. We offer a number of fresh potato products from fresh chips to whole peel and quarter cuts. Our chilled products take all the hassle out of food preparation. Products can be delivered fresh daily. There’s no waste, prep time, labour cost or mess. All you need is chilled space. We aim to take the stress out of potato preparation. Why not contact us today for a free sample. Just email sales@fyldefreshandfabulous.com and one of our sales team will be in touch directly to deal with your enquiry. FFF chips are now available to buy online from our website www.fyldefreshandfabulous.com. We are offering all Caterer Licensee readers a 10% discount off their first order. Simply quote discount code CLM22 on the website to take advantage of this offer. dish in pubs and restaurants throughout the land, gracing the very best menus as a signifier of discernment. To bring a touch of the seaside to your establishment, we offer free point of sale items including greaseproof, napkins and swingboards available with the purchase of our flagship Whitby Scampi. Not only is our point of sale wonderfully eye catching, but it’s also a signifier of quality to those looking for something delicious to eat. Our point of sale has been a firm favourite with many of our customers over the last 10 years. Here is what some have had to say: “Whitby branded POS where I am does work- I’m based opposite 1500 caravans so when it’s nice and they are sitting outside with the branded serving items it really does make a difference” “Having Whitby POS has helped promote our scampi sales dramatically. Presentation is key to encourage return business and for positive reviews with images too. The Whitby Scampi POS products help us achieve this.” If you want to hook into our point of sale, call 01947 606101 or email info@whitby-seafoods.com with proof of purchase to claim.

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

CLH DIGITAL

Chef's Buyer's Guide

Issue 117

Macduff - Wild About Shellfish Macduff’s wild-caught Hebridean Langoustines come from the pristine, rich waters of the Outer Hebrides, off the west coast of Scotland, where the warm flowing Gulf Stream meets the cool currents of the Arctic and Greenland Sea. Here, fishing boats depart for short one- to two day trips, ensuring only the freshest langoustines are landed. At the factory, langoustines are washed, size graded and carefully hand-packed. This state-of-the-art facility is equipped with an Advantec freezer, a high velocity air freezing

technology that allows the rapid and efficient freezing of langoustines within 25 minutes or less, locking in freshness. They are then hand-packed by our dedicated team, resulting in rich, vibrant-orange langoustines with a firm texture and uniquely sweet delicate flavour. Popular amongst chefs in fine dining restaurants, Macduff’s West Coast Hebridean Langoustines are a true shellfish delicacy. FOR MORE INFORMATION, CONTACT THE MACDUFF OFFICE NEAREST YOU: Mintlaw Sales Office: +44 (0) 1771 624000, sales@macduffshellfish.co.uk Windsor Sales Office: +44 (0) 1753 858 188, windsorsales@clearwater.ca

10 Years of Foodie Flavours

The Club – Food Procurement Made Simple create supply chains that work for you, reducing offgrid purchases, optimising your quality and commercial control.

for Vegans & Vegetarians, Glutenfree, Dairy-free, Egg-free, no added sugar and made in the UK.

They set out to bring professional, manufacturing grade natural flavourings to the home and small business market. Ten years on and Foodie Flavours have established their brand bringing high strength flavourings to serious foodies and small businesses across the UK and beyond.

Taste and aroma are the senses that define and help us recognize the things we love to eat and drink. Foodie Flavours’ professional quality natural flavourings are crafted by experienced flavourists using quality materials sourced from around the world. Consistent taste profiles are a must for food & drink producers and Foodie Flavours products are all manufactured to strict GFSI compliant quality standards. As well as ever popular Raspberry, Vanilla, Caramel and Orange - their extensive range includes a wonderful Rhubarb, Sweet Hazelnut & Chocolate, Passion Fruit, Ginger, Cinnamon, Chilli and many more. All are natural flavourings or extracts, suitable

Loved by Chef’s as great ‘kickers’ for their mouth-watering recipes. Valued by hospitality for their low cost in use and consistent flavour profiles. With sizes available to buy online in 15ml, 200ml, and 1 litre or more Foodie Flavours give a very flexible advantage to customers. Quick delivery from stock as well as samples and made-to-order flavours round out the service from this innovative company.

Insight – Our insights and the wealth of data at our disposal help you make the right decisions for your business.

What is The Club? We created The Club as an easy-to use procurement tool to deliver sustainable supply chain savings to a wide variety of businesses who buy food and drink. The Club champions cost reduction, optimises quality and service levels, and simplifies processes to effectively manage your organisation’s developing needs. Think of us as part of your team, without the cost, working in harmony with your business and helping it grow.

Foodie Flavours has built a reputation for quality, strength and friendly advice. Their flavourings are used in cooking, baking, confectionary, desserts, chocolate, fudge, ice cream, cocktails, beers, ciders, spirits, soft drinks, snack bars and much more.

What are the benefits?

Check out their website at www.foodieflavours.com not only for great natural flavourings, but also some great recipes and guides on how to use flavours.

Saves Time – We are always working in the background - so you don’t have to - ensuring you don’t overpay for your items.

Lower Costs – Rapidly accessed savings that drive benefit straight to your bottom line. Professionally negotiated and carefully managed, our team puts you ahead of the market.

Supply Chain Control – We work with you, to

Resources - Access to a team of procurement experts and a dedicated commercial manager to keep you up to date with the marketplace, review dashboards and supplier performance. Flexibility – You are unique, constantly growing and evolving. Regular reviews ensure the solutions in place are appropriate, for now and for the future. Tech – Powerful, efficient online ordering and reporting system, that can be accessed anywhere through your desktop, phone or tablet powered by Fourth. No Cash Outlay – We collect our fixed fee directly from suppliers, so you always know exactly what we earn. Peace of Mind – First class supply chains take time and expertise. Our team of procurement specialists have been creating sustainable supply chains that deliver savings and add value since 1998. Visit www.prestigetheclub.com or see the advert below.

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

CLH DIGITAL

Issue 117

Products and Services

Are You Looking To Make Your Menus More Sustainable? 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! 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. 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

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. 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.

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. Confirmed as the fastest flowing waterless urinal

solution on the market, the fully recyclable, British-manufactured, hygienic one-way multi valve system, traps all odours so that the foul drain smells become a thing of the past. No other waterless urinal technology is as effective. The Vortex valve also accelerates the flow of urine down into the drainpipe, and includes an eco-friendly bio-block enzyme ring and integrated bio-tablet tablet which breaks down uric acid and bio film proteins during use, preventing costly and damaging back-fill flooding and blocked pipes by making the urine PH neutral – a world first! Visit www.smartilimited.com or call 01392 311 202 for a no obligation washroom survey and quote. See the advert on page 7 for details.

Have Fun in the Sun with Smashed 0% AF Drynks

Drynks Unlimited produces Smashed which is Britain’s only 0% beer, lager and cider range. The summer BBQ season is the perfect time for hospitality venues to offer alcohol free drinks to customers. Our triple gold award-winning duo of 0% British ciders – Apple and Berry - offer refreshment and a quality experience that tastes just as good as an alcoholic cider. They have no added sugar so are much more drinkable than sweeter alcoholic alternatives. Our Smashed range of 0% beers, lagers and ciders can be enjoyed anytime, anywhere and perfect for summer drynking. We’ve had great customer feedback on our Smashed drinks at summer events as they offer a thirst quenching delicious alternative to booze. The hospitality sector is still playing catch on offering ranges of alcohol free drinks which appeal to consumers

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

Introducing 8Track: A New UK Made Premium Spiced Rum Upbeat Spirits, a new independent drinks company based in Cornwall, introduced an exciting new spiced rum – with the launch of 8Track. The refreshing new spiced rum boasts a full flavour, smooth, zestful spirit – balanced with fresh citrus and warm spice – offering a premium, allnatural and high-quality product. Owing its name to the iconic 20th century eight-track recording kit used by artists ranging from the Beatles to David Bowie, 8Track was born from a shared love of music, togetherness, celebrating good times. 8Track is designed to be enjoyed served straight, on the rocks, with a quality mixer or as the base of a cocktail. Made from a base of fine Guyanese rum, the bespoke blend is infused with Seville oranges, vanilla, cloves, ginger and cinnamon to create a unique spirit that is already winning many fans. In its first 12 months of trading, 8Track is now served in over 700 bars and pubs and has won several awards, including a Gold at the recent London Spirits Competition. 8Track is showing its commitment to celebrating and supporting independent music by partnering grass-roots music festivals and venues and also by show-casing unsigned music artists in 8Track’s social media and through “8Track Presents” nights at music pubs from Cornwall to London and Manchester. Striving to do better for the planet, 8Track uses only lightweight recycled glass bottles (which are 100% recy-

clable) and is partnering with paper packaging pioneers, FlexiHex - to offer a sustainable packaging solution that’s plastic free. Standing out from the crowd, the fun-loving and exciting new rum is presented with a bold and bright label design – encapsulating its ‘good times’ philosophy. 8Track signature serves include:

Back to Black: In a tall glass, squeeze in the juice of half of a fresh lime. Drop two lime wedges into the glass and top with ice cubes. Pour in a double measure of 8Track and pour over cold cola. Stir with a barspoon and start sipping – with nonchalance. Twisted Fire Starter: Fill a tall glass with ice and add a measure or two of 8Track. Pour over ginger beer, stir with a barspoon and garnish with a twist of lime. Feel the heat. Night Fever: Fill a tall glass with ice cubes, followed by a measure of 8Track. Top-up with Mediterranean tonic and garnish with a slice of fresh orange. Guaranteed to keep you cool, on the hottest of dancefloors. 8Track is available nationwide in the UK through regional and national wholesalers including St. Austell Brewery, www.Masterofmalt.com www.eebria.com Inn-Express and Baby Bottles. 8Track has also recently won a listing with Nectar. Visit www.8Trackrum.co.uk for details.

who want to flex their drinking. Our insight shows that consumers want to be able to flex their drinking so offering a choice of drinks options makes good business sense. Our ambition was always to create a range of 0% beer, lagers and ciders which catered for everyone, whatever their tipple of choice. We use real beer, cider & lager as their base (5.2% ABV) to offer a genuine alternative allowing consumers to enjoy the “taste belief” that you are drinking the real thing. Alcohol free drinks are a positive purchase showing that you can have fun without drinking alcohol. This stepchange in messaging is vital if we are to grow the total market in the UK in the long term. For further information visit www.smasheddrynks.com or see the advert on page 7.

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

The Quiz Platform That’s Defeating Cheats and Driving Footfall and Sales In Thousands Of Pubs The concept behind SpeedQuizzing was simple: an easy-to-use digital pub quiz platform and app that eliminates opportunities for players to cheat. But as the original smartphone quiz, SpeedQuizzing has not just had a resounding impact on defeating the quiz cheats – it’s transformed quiz nights in thousands of pubs and bars across the UK, driving footfall and sales. Speaking with SpeedQuizzing co-founder Alan Leach, it’s easy to understand why. “SpeedQuizzing games are designed to be fast-paced, entertaining and hassle-free, both for pub hosts and players alike,” says Leach. “Games are hosted in each venue via our platform using a laptop, and instead of using a pen and paper, players answer the questions in real-time through our app, which they download for free. There’s no need to keep score as that’s done automatically, and we’ve done our best to eliminate opportunities to cheat too, with our software making it easy to set time limits on how long

teams have to answer each question.” It's been cited as the saviour of pub quizzing by many publicans, including Mark Pinckney who runs The Deramore Arms in York. "From taking the faff out of preparing for and hosting quizzes, through to driving some of our biggest crowds of the week, SpeedQuizzing has transformed our pub quiz night.” Alan is proud of the role SpeedQuizzing plays in helping pubs and bars to thrive, with the company recently launching its first ever national advertising campaign, in partnership with TV’s Paul Sinha, aimed at helping more people to find their nearest smartphone pub quiz through SQFinder.com. It’s the only quiz provider to publicly promote individual events on behalf of pubs and bars, and its giant billboards advertising the site can currently be seen next to some of the UK’s busiest motorways. For more information, visit www.SpeedQuizzing.com or see the advert on page 2.

Products and Services

Issue 117

CLH DIGITAL

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.

Beautiful Bamboo Baskets Keeping Food Hot? We urally flexible fibres making it an ideal material with which to weave baskets. Lightweight yet surprisingly sturdy and durable, they make a wonderful choice and are very cost-effective. Perfect to fill with gifts for the foodie, new parents, or gardener, but still practical for storage and organising for years afterward.

Costs are increasing on everything we purchase. As a business owner or manager, you are undoubtedly having to look at ways to offer your customers excellent value for money without compromising on quality. Do you need a way to package your gift baskets but need to consider suitable alternatives to wicker? Do you need something attractive but useful long after the contents have been enjoyed? You should definitely look at bamboo baskets! Sustainable and eco-friendly are attributes these baskets can boast. Bamboo is a fast-growing, selfregenerating, low-maintenance, woody plant with nat-

Whether you need to fill them with sweeties, toiletries, or bottles of wine, there will be something to suit your needs in stock. We hold several sizes and shapes all year round and the range is only going to expand! Visit our website at www.candigifts.co.uk Feel free to contact us on 01502 501681 or email salesdesk@candigifts.co.uk Alternatively, you are welcome to visit us and take a look around our showroom. We’re based near Lowestoft, but please get in touch and make an appointment so we can make sure someone is free to pop the kettle on! See the advert on page 11 for further details.

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Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

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

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. Two years of pandemic have hit everyone hard and getting sales back to normal has been a struggle. So where can you cut costs and increase profits without cutting service and putting off customers? One answer is in waste disposal and in particular food waste disposal. Waste contractors are paying more for fuel and are passing the cost on to customers like you. You can fight back by reducing the amount of food waste you dispose in general waste. Reduce the wheelie bins and your bills will go down. The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easy-to-use technology which has been in the UK for over ten years now. The concept is very simple: you load the food waste throughout the day and turn it on at night when it’s full.

KP Snacks - Sport in Pubs & Bars

With summer on the way, families are looking forward to sporting entertainment and activities. As the Official Team Partner of The Hundred – an action-packed 100 ball cricket competition – KP SNACKS is encouraging families to get active this summer and for pubs and bars to support the exciting tournament. In 2021, the tournament’s first year, The Hundred captured a broadcast audience of 16 million. This year's tournament, which will feature on Sky Sports and the BBC, looks to build on this success. The partnership features KP Snacks’ leading brands including popchips, Butterkist, POM-BEAR, Tyrrells, KP Nuts, Hula Hoops, McCoy’s, and Skips, across the team shirts of eight men’s and women’s teams competing in the

The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume. The dry powder can go into general waste but it is a fraction of the original wet food waste. Simple and effective. There are seven models from 20kg to 350kg daily capacity so even small premises can benefit from the technology as the smallest unit is about the size of a small fridge. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “This really is the future of food waste disposal. The dry powder is collected for recycling so no food waste goes to landfill. Not to mention the substantial savings from disposal” said David Boyd from Eco-Smart. For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888

fast paced tournament. Hula Hoops, McCoy’s and Tyrrells ranges feature engaging cricket-themed designs to further promote the partnership. From tasty nuts, perfect when paired with a cold beer, to premium crisps, KP Snacks has a popular and recognised portfolio to help bars drive sales. As the number one supplier of Bagged Snacks , the KP Snacks portfolio is perfectly placed to trade up drink only visits while customers enjoy a spot of televised cricket this summer. Watching sporting events whilst enjoying a drink and snack is the perfect opportunity for pubs and bars to drive sales and success. Familiar brands that are matched to your customer base are extremely important in driving snacks sales and the KP Snacks portfolio is extensive, offering something for everyone. See the advert on the facing page for more information or visit www.kpsnacks.com

Coffee and Hot Beverages

Issue 117

CLH DIGITAL

Capitalising on the Growing Coffee Trend With demand for coffee in the UK continuing to grow, the ability to offer a quality coffee product can set a pub/bar or restaurant apart from the rest. Coffee has long been part of the social scene in the UK. According to Project Café UK 2021, the branded coffee shop sector was worth £3.06bn in revenue last year, with 9,159 outlets in operation. That means each outlet made more than £327,000, despite the impact of Coronavirus. In 2019, the figure was more than £390,000. What used to be mainly an after-dinner drink is now something to be enjoyed any time of day and as a social event – “let’s meet for coffee”. So, post pandemic it’s more important than ever to capitalise on this growing market. The good news is that both coffee and tea continue to see an increase in demand within the pub/bar and restaurant sector, with the Tetley Tea Report revealing that coffee is the third most popular drink in pubs, with tea coming in at sixth. The report’s findings highlight how coffee and tea have both seen an increase in consumption, largely as a result of breakfast becoming a more critical part of a pub’s offering. Pubco Wetherspoon has long since embraced this market, offering a broad breakfast menu, and pre-pandemic were selling upwards of 50 million hot beverages a year. As the landscape of British pubs and beer has seen a dramatic change, pubs have looked for and found innovative ways to ensure the market remains current and attractive to consumers, and by opening earlier in the morning pubs have reinvented themselves slightly, giving them more of a coffee shop atmosphere. Britain’s increasingly mobile workforce are often looking for a place outside the home/office to get some work done and setting up in a pub with WiFi can be an enticing idea for some. Pubs should see this growing demand as an oppor-

tunity to take advantage of a product that will bring in customers at times of the day that traditionally see low demand for alcoholic beverages. The opportunity to offer coffee in the morning and at lunchtime, combined with the low cost of production means that pubs can make the most of a product that should fit perfectly in their environment.

STANDING OUT Selling coffee successfully in a pub environment is only going to be possible if you take the option seriously, and that means well-trained staff, a visually appealing machines, and high-quality coffee. It means taking pride in your product and creating the right ambience. What coffee shops may have, which pubs often lack, is a bright, light-filled interior. However, with more pubs introducing comfortable seating and with many having the benefit of attractive gardens and outside seating, there are clearly ways of promoting any pub as a daytime coffee bar.

DIVERSE TASTES Pubs and bars do, however, face continuing challenges when it comes to the diverse tastes of consumers. They now need to cater to the ever-changing alcohol market, as well as those seeking out venues where they have a greater choice of non-alcoholic beverages. It is key for owners to meet consumer demand head-on, as failing to do so will see younger generations turn their back on them. It is important to constantly assess the market and understand the changing tastes of consumers. While it is difficult to know what the next five years will hold, the statistics indicate that the out-of-home hot beverage market remains growing one. With consumers’ growing desire to stay fit and healthy, the trend only looks set to gather pace. Ultimately, operators in the hospitality sector that can gauge rising consumer interest and subsequently cater for it will have the best chance of success.

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Cleaning and Hygiene

Mechline’s 5 Star FOGS Solution at The Landmark “Obviously the most important thing for us is that any FOGS system is compliant with regulations, meets industry standards and ensures we maintain the highest possible hygiene levels. We were also looking for something with a proven track record, that is efficient, cost-effective, long lasting and odour free! We were clear that any FOGS solution must also be easy to maintain and require minimal input from staff. After the design team reviewed available options, they agreed to proceed with Mechline’s proposed FOGS system which consisted of BioCeptor, GreasePak and Food Waste Strainers.”

The five-star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxury in central London - welcoming guests into their iconic Winter Garden, an eight-story courtyard covered by a glass roof. The Winter Garden Restaurant is just one of many dining areas in the Landmark which includes The Mirror Bar, Great Central Bar, Garden Terrace, plus private dining in the Empire Room, Grand Ballroom and Tower Suite – all of which are served by the main kitchen and its 62 strong brigade. Following a six-month refurbishment programme, the Landmark recently reopened its kitchen after a complete transformation of the layout, operations, facilities and equipment. The refurbishment was led by Executive Chef, Gary Klaner who worked closely with project managers Berkeley Projects. Gary’s objective was simple – a new kitchen with quality equipment to optimise efficiency, so his brigade could continue to achieve the exemplary culinary standards The Landmark is renowned for. A key consideration for Gary was the installation of a complete system to manage the Fats, Oils, Grease and Starches (FOGS) - a natural by-product of the foodservice industry which is strictly regulated. Gary shared what his priorities were when reviewing various FOGS management options:

Mechline’s BioCeptor system combines the power of GreasePak’s BBA approved, biological treatment solution and its naturally occurring, nonpathogenic bacteria, with the FOG Intercept and Treatment unit (F.I.T). The result is that drains are kept clear and free-flowing as FOGS are permanently degraded into smaller compounds so they cannot reform or solidify – providing the level of FOGS management performance Gary required. In addition, Mechline’s easy-to-use Food Waste Strainer, with its innovative basket design, helps to prevent food waste sediment getting into drains in the first place - and when used with the BioCeptor system can prolong intervals between servicing in comparison to a standalone grease trap. Oliver Tuff, Project Director at Berkeley Projects, commented: “After the complexity of striping out the existing facilities and the installation of a completely new kitchen Mechline’s products were very

easy to fit and the products themselves are very flexible. For example, the BioCeptors have universal fittings, which makes plumbing incredibly simple. There are no electrics to consider, which makes connection and placement much easier. After the products were installed the Mechline’s service team were a great help with the commissioning and helping with staff training programmes. In terms of costs, the systems represented great value to the client.” Six months on, Gary Klaner has been delighted with the decision to use Mechline’s products in their new kitchen as he explains: “The greatest compliment is that we don’t really have to be involved in any day-to-day process. The Mechline FOGS systems are in, working, and being well maintained. Our involvement is absolutely minimal. They’re discreet and just work efficiently in the background. I can’t praise Mechline’s service team enough; they were very attentive and had great engagement with the onsite team. It’s great to just have an odour free kitchen and clear drains!” Oliver concluded, “We’ve had great feedback from the team around Mechline’s whole end-toend service. We already recommend Mechline FOGS solutions with every confidence and will continue to do so with future clients.” Mechline’s experienced team are available to advise on the best solution to suit your requirements and can be contacted on 01908 261511 or via email on info@mechline.com See the advert on page 33 for details.

CLH DIGITAL

Issue 117

Cleaning and Hygiene

Hospital-Grade Air Purification Made Portable

Rensair is a specialist in portable air purification, protecting and enhancing lives through clean air. Our patented technology, which combines H13 HEPA filtration with germicidal UVC light, was originally developed to meet the strict standards of Scandinavian hospitals and is now trusted across all sectors. It is independently validated by scientific research laboratories, including Eurofins, Norconsult, and Oslo University Hospital. Rensair air purification units destroy a minimum of 99.97% of airborne viruses, including coronavirus, and meet all the standards recommended by the UK SAGE committee. A powerful fan ensures effective air circulation, cleaning up to 560m3 of air per hour. In a test to determine Rensair’s performance in reducing the concentration of MS2 bioaerosols as a proxy for SARS-CoV-2, a particle reduction rate of 99.99% was recorded in 30 minutes (Danish Technological Institute, March 2021). We collaborate with clients to develop the optimum

indoor air quality for meeting building requirements, as well as government recommendations for mitigating the risks of Covid transmission. We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units. Rensair has been included in Newsweek’s list of Best Infection Prevention Products 2021. To make the list, a selection committee evaluated the product against several criteria: effectiveness; safety; successful real-world implementation; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to support future implementations). Rensair’s mission is to provide clean air for every space and to help the hospitality industry get back on its feet after the pandemic. contact@rensair.com +44 (0)20 3973 8927 www.rensair.com

Eliminate Odours and Sanitise Rooms

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

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

Hospitality Technology Keep Candidates Engaged In The Hiring Process with Placed 38

CLH DIGITAL

Issue 117

Effective recruitment isn’t just about attracting the right people for your jobs. It’s about the relationship you form with candidates throughout the hiring journey and beyond. In a competitive market, it’s simply not enough to just attract. Strong candidates within the service sector are in high demand, and with jobseekers casting their net across many jobs, it’s vital to keep them focused on your company to avoid losing talent to competitors. Here are the most common reasons candidates drop off during the recruitment process and how you can tackle them to boost quality hires and elevate your brand above the competition.

KEEP YOUR APPLICATION PROCESS CLEAR AND SHORT One of the biggest reasons we see candidates check out of the application process is because the application journey is too long, or unclear. We understand the need to filter out and find the best, most relevant candidates for your role, but it’s worth considering whether the application needs to be a 10-step process. Modern candidates want to apply easily and speedily to roles, and will lose interest quickly in lengthy online forms or

endless interviews. For employers using Placed, a big portion of the candidate filtering is already done through an AI matching algorithm. Therefore they can keep the actual application process as short as simply tapping ‘apply’, avoiding drop-offs and thus maximise their pool of quality applicants.

GIVE A TRUE SENSE OF YOUR COMPANY ONLINE Company culture is a hugely important factor for candidates. According to a survey by Glassdoor, 77 percent of adults would consider a company’s culture before applying for a job, and two-thirds of millennials place culture above salary when it comes to job satisfaction. So, while your job post may strike interest in a candidate, they are far more likely to drop off if they can’t get a sense of your company culture. To help the right candidates feel more confident in their application, consider creating a dedicated Brand page on a platform such as Placed or revisiting your current content to ensure you are showing off the essence of your company, such as your values, benefits and culture.

BE UP FRONT FROM THE START ABOUT SALARY AND BENEFITS It’s always best to be open and honest about what you can offer as an employer. List the pay in your job description to avoid candidates dropping off halfway if the figure turns out to not match their expectations. This will

not only save you a great deal of time, but will elevate your brand as an honest and open company above those who do not mention salary.

BE SWIFT AND INFORMATIVE IN RESPONDING Almost all candidates know the burden of not hearing back from an employer. As a result, it’s common to see candidates quickly move on if they do not receive a response in a timely manner. It’s worth noting that long waiting periods can leave candidates feeling uncertain, or even worse, give them the opportunity to accept an offer from another company. To avoid losing out on top candidates it’s important to be as responsive as possible, whether that’s getting back after an interview, or promptly responding to any questions they may ask. If the process is going to take a little longer, it’s always best to let an applicant know what timeframe they may expect to hear back – not only does this keep the candidate engaged in anticipation, but it demonstrates your company as open and communicative. Remember, keeping candidates engaged is about being engaged yourself, too. And importantly, the way you treat candidates during the recruitment process will ultimately influence how they will view your company in the future. Get more insightful tips on how to attract and retain talent by booking a demo with Placed today at https://placed-app.com/employer/

How Label Printers Keep Food Safety Standards High and Compliant expiry dates quickly and accurately, using thermal print technology without the need for inks or toners. Aaron Hopkinson, product and solutions manager for labelling at Brother UK, explains how technology is helping Portable label printers like the ones offered in Brother’s TD line of printers offer hyper-fast connectivity caterers and hospitality businesses to keep food safety stan- through a wireless platform without any extra clutter around the machine - perfect for food prep environments. dards high, while allowing kitchens to comply with new legMore kitchens are adopting labelling technology like our TD range following the introduction of Natasha’s Law. islation. But it’s true that they have a broader role to play in food safety. 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. 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. 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

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

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

By Jennifer Johansson, founder and CEO of Placed App (www.placed-app.com)

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

you’re a people person. In my native Sweden, if a graduate has ambitions to build a career in hospitality, no one challenges, belittles or judges this desire. They’re not considered to be over-qualified and the sector is not perceived as an unattractive one in which to enter. When it comes to growing professionally in nearly all sectors, one always starts off at the bottom and progression occurs with hard work and experience. Hospitality is no different in this respect. Yet the UK hospitality industry’s image ‘problem’ is preventing prospects from considering a longterm career in the sector and has, in some respects, contributed to the industry’s perpetual high-churn rate. When it comes to recruitment, the applicant now has the upper hand. This is not such a bad thing. The wielding of such power may force organisations, including those in high churn sectors, to innovate their propositions to attract personnel that will drive their success. Innovation rarely happens when one operates within their comfort zones. Covid and Brexit have definitely not given the hospitality industry an easy ride. There has never been a more opportune moment for an industry reset; where businesses in the sector may reappraise how they can draw in talent, not just through policies and operations that show themselves as responsible employers with wellbeing, work life balance and flexibility at the heart of their employee engagement schemes. There also needs to be a wider effort to position hospitality as a rewarding career route

where wait staff et al. can envisage a pathway towards sitting in the highest offices of an organisation one day, give or take the right attitude and training to support them on that journey. And of course businesses need to publicise all the compelling reasons why people should apply to work with them. Prior to starting my business, back when I was working for a luxury concierge service and talking to managers and owners of hospitality businesses every day, I saw how they were always recruiting for positions. It was hardly modern and completely misattuned to the way Gen Zedders consume information and look for work. Herein lies a problem to their recruitment strategy that is easily solvable if technology is employed and a more considered effort was made to show how they are appealing employers. Then there’s the cost of working in hospitality and the unshruggable belief that hospitality jobs pay poorly. Money is king, so the saying goes, and never has this been more apparent in a world where cost of living is rising exponentially. Yet the pandemic has revealed two things within us: firstly, a greater appreciation for the intangible things in life that money can’t buy and, secondly, an even greater intolerance for businesses and brands who fail to support the community in their greatest time of need. In a new values-driven world, it is the hospitality businesses that are able convey themselves as caring, responsible employers that will win the war for talent.

Hospitality Technology Pizza: A Story As Old As Thyme 40

CLH DIGITAL

Issue 117

Step 3: Release the pizza. 7,000 names were quickly gathered meaning it was time to rock. Airship drip fed 7,000 ‘Release the Pizza’ emails over 7 hours, including a link to a ResDiary booking form inside. ResDiary, the booking platform, effortlessly facilitated booking across the opening 6 weeks.

Mission Mars, known for their Mancunian music venues Albert Hall, Albert’s Schloss, and their northern pizza brand Rudy’s, began their southern expansion by opening their first Rudy’s in London’s Soho last year. The first hurdle to their new venture; their fame hadn’t quite reached the south… yet. So, in order to get their name on the streets of London, they did what anyone would do: Give away 10,000 free pizzas. Here’s how they did it. Step 1: Speak to the people. Wireless Social, a WiFi super-power, helped Rudy’s use Facebook’s ‘look-a-like’ advertisement service in order to find new, potential Sohonian customers, based on their Manchester database. Step 2: Fill the bucket. Targeted ads reached potential Rudy’s lovers and offered the opportunity to grab a free pizza. These suitors were sent to an Airship form, so they could fill in their details to then be added to an Airship holding group, waiting to be contacted about their free pizza.

Within the first two hours of emails, 6,040 pizzas had been claimed with the first 3 days of trade being fully booked within 17 minutes. It went so well that Rudy’s decided to give away an additional 3,400 pizzas. Airship, Wireless Social and ResDiary created a flawless ecosystem that brought this project to life. Now, Rudy’s in Soho is livelier than ever and has truly made a mark on the capital. How do we know? Following the ‘Pizza for All’ campaign, the attendees were contacted and asked to leave a review through Feed It Back. The response was so positive that Rudy’s is now no. 26 on TripAdvisor for London Pizzerias. Book a demo at www.airship.co.uk or see the advert on the facing page.

Employees Working Longer To Keep Hospitality Afloat Hospitality employees are working around six hours a week longer than before the pandemic to keep pubs, restaurants and bars afloat in the current unprecedented staffing crisis, according to research from workforce management specialist Bizimply. Average hours worked per week have increased from 19 to 25, with employees in food-led businesses putting in an average of 28 hours while fine dining restaurants are typically asking staff to work 40+ hours a week. The figures are based on recent user data from hundreds of Bizimply customers in the UK and Ireland, equating to thousands of outlets and tens of thousands of employees, across pubs, bars, restaurants, hotels, cafés and fast food outlets. Bizimply CEO Conor Shaw said: “Employers are relying on goodwill from staff to work longer hours and keep their doors open to customers. In this competitive labour market, they need to be prepared to reward that

Technology for People’s Sake We’ve taken our knowledge and experience from working with the biggest names in the UK hospitality sector including Pizza Hut Restaurants, TGI Fridays and Bella Italia, to create a suite of customer experience products for small and medium-sized organisations that improves the guest journey. Our solutions are tailored to a hospitality business’s specific requirements, budget and time demands, plus they are scalable and built with future needs in mind. We’ve helped a lot of clients on their digital journey. We understand your business’s needs, which is why we’re a partner, not a supplier. Adactus is a people-first organisation. Our team is at the heart of our success. Everything we do is centred around people; whether that is how we operate as a business, or ensuring that the team is happy with a clear vision of the role they play in the future growth of the company or the development of our software and product offering. We ensure all products we develop meet people’s needs – from our clients’ needs to their customers’ needs.

commitment with improved pay and conditions, and a better work-life balance. “Using technology like ours to manage staff rotas and payroll can be a huge help. It frees up managers to spend more time front of house, helping their team members. “It also allows employers to give their staff earlier notice of their shifts, meaning they can plan their lives better. And, as payroll is automated, staff are paid accurately and promptly for any extra hours they work. The result is a happier, more motivated and loyal workforce.” Bizimply’s software helps hospitality 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 technology to draw up rotas, compared to using Excel or similar. For a free demonstration or more information: www.bizimply.com This includes our customer solutions product range – Intelligence, Reservations, Orders. Customer Intelligence – enables companies to become a customer-centric data-driven business with a CRM system that provides a single view of the customer and intelligent data analytics. Data is collated and organised from all customer touchpoints for a tailored customer experience, improved business development and much more. Customer Reservations – offers a business-adaptable service to ensure no sale is lost. Many customers want the certainty of a confirmed booking, and businesses are then able to better plan service and offer a more personalised welcome. Customer Orders – provides a range of restaurant/food service ordering features, including Order at Table, Waiter Service, Kiosk, Click and Collect, Delivery and Drivethru. This product helps businesses improve the consistency and quality of the customer experience offered. With thousands of hours work gone into creating these products, it is a powerful engine which will help increase sales and improve your customer experience. To find out more contact us: 01844 269090 adactus.co.uk hello@adactus.co.uk

CLH DIGITAL

Issue 117

Outdoor Leisure

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

A Special Offer from Fenton Timber Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture… who were both staff members from the early days of the business. Fenton’s USP is delivering fully assembled, weather treated “ready to use” Picnic Benches/Tables and associated Garden Furniture to the License Trade, Schools and the Leisure Industry… all year round. Along with the License Trade, as COVID lockdown closed all of our customers, Fenton had a rollercoaster ride over 2020/2021, with no customers, then material shortages, then the roadmap out… but were still able to provide furniture to every customer we promised, by the advised times we promised.

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The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transport and staff… but that we also guarantee

our goods and operate all year round. It might sound strange selling garden furniture during the winter! Aside from customers whom might have outdoor functions, Guy Fawkes/bonfire night… Christmas etc.. there are also unfortunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet. As readers of the Caterer & Licensee – you can also take advantage of our current offer – 20% off RRP on Supreme and Octagonal Tables (while stocks last)… so call us free on 0800 085 6447.

Outdoor Leisure Marmax and South Causey Inn Marmax have been supplying a wide range of high-quality recycled plastic products to the South Causey Inn for over 10 years. Over the years Marmax have supplied South Causey Inn with numerous outdoor products including: Bistro Planters, Circular tables, Traditional seating, Sloper chairs, Heavy duty picnic benches and Harrogate table and chairs. In fact, there are very few establishments that are as great an endorsement of Marmax! The products come with a 25-year manufacturer’s guarantee and despite knowing they can pick up the phone and call Marmax with any issues, they have never done so. Sustainability is at the core of the South Causey Inn’s ethos and is particularly important to their customers.

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With Marmax products all being made from 100% recycled HDPE plastic, they were the perfect partner to provide sustainable and durable furniture for the inn and its accommodation. Marmax Products are easy to clean to help stop the spread of germs as well as coming in assorted colours, the now black benches match the black windows and doors. South Causey Inn display the Marmax tags on their products and this has resulted in direct approaches to Marmax from their customers. Marmax plan to work with the South Causey Inn to develop new products for the hotel and restaurant market. Interested in working with us too? Contact Marmax using the contact form here: https://marmaxproducts.co.uk/contact/

There’s A Great Deal Going On At LeisureBench LeisureBench Limited is one of the UK’s leading suppliers and installers of commercial quality outdoor furniture, selected from manufacturers worldwide for strength. Longevity and excellent value for money. Now is the right time to buy, to take advantage of Summer Special offers on selected products across their extensive range, together with bulk buying incentives. Up to 15% discounts are currently available on Aframe and round picnic tables, polypropylene chairs, dining sets, made from a range of materials, Rattan furniture and much more. On top of this, there are different finance options available to help you buy.

If you act quickly, you can grab yourself a bargain. LeisureBench are now manufacturing their own recycled plastic furniture using 100% UK recycled plastic materials. The range includes benches and a wide variety of picnic tables in both ‘A’ Frame and 8 seat square designs. They will all be hard wearing, easy to maintain, and a strong powder coated underframe will guarantee them for 15 years. Customised and bespoke furniture is also available. You can see all the latest offers by logging into www.leisurebench.co.uk or emailing their dedicated sales team at sales@leisurebench.co.uk. Telephone 01949 862920.

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Issue 117

Outdoor Leisure These Are The Last Gazebos You Ever Need To Buy. At Least Not For 15 Years Or So Delivered in July 2010 and still giving our customers a lovely relaxing area providing sun and rain protection.

• UK’s only 100 Mph Stormproof Guaranteed Gazebo • 100% Waterproof Self Cleaning Canopy • 4 Sizes from 2.40m [ 7’ 10” ] x 2.40m [ 7’ 10” ] • Options - 40 colour choices & side screens • 5 Year Guarantee • Designed & Carefully Made in Yorkshire by Us Investing in high quality all weather protection gives you a fabulous rate of return [ paid for in less than 4 weeks ] - prices start at £1,915 ex vat WHITE PAVILION Hospitality Gazebos 01653 695 285

The New Inn, Tresco , Isles of Scilly • Sturdy & Strong - Good for 15+years years of service

Pop-Up for Profit! ‘Pop-up’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance. At all levels of operation, initial costs can be much lower, outdoor areas can still be multi-purpose and storage space is kept to a minimum. Spot the ‘deliberate’ mistake in the cartoon. BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids!

www.whitepaviliongazebos.co.uk/pub-restaurant-hotelhospitality-gazebo See the advert on the facing page for details. skill and make life a little less fraught. Smaller half sized models also available – www.cindersbarbecues.co.uk Have a great summer and remember, POP-UP for EASIER PROFITS.

Whilst Cinders gas barbecues fold flat for easy storage, the popular Classic TG160 model is capable of over 1000 burgers a day at a large event, - which must be the fastest pay-back on equipment ever! Made in Britain and with a two-year warranty for commercial use, the work-horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one side and a couple of gastronorms on the other, to de-

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sPeCIal oFFer Buy 11 get 1 Free!

Outdoor Leisure

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The Sausage Man - Authentic German Sausages Warmer climes and longer days are here, and a busy outdoor leisure season is taking off. Outdoor catering just wouldn’t be the same without the distinct aroma of sausages fresh from the grill, the scent of beechwood smoked frankfurters permeating the air is enough to get anyone’s tastebuds tingling! Charles Coleman, Sales Director at The Sausage Man says, “The hot dogs and sausages market is reported to grow by $13.03 bn over the next five years, progressing at a CAGR of over 3%.* Hot dogs represent a perfect, practical menu choice for a grab and go offer, a winner with customers; full of flavour and easy to eat on the go, they are also a convenient, speedy and simple to prepare product for operators, providing a good profit margin with the opportunity for add on sales.” Outdoor events provide a big draw for families and especially the younger generation, it’s worth noting what’s in favour with Generation Z, who will ultimately shape the future of the food industry. Sodexo** insights on the food habits of Gen Z reveals ‘alongside the demand for street food options, the trend for snacking shows no signs of abating among young foodies, with 23% of Generation Z saying they prefer quick grab and go meals, bowl food and sharing plates to a traditional sit

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 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

down meal.’ Famed for their vast range of authentic, gourmet sausages, The Sausage Man supplies only the best quality produce to delight any selfrespecting foodie. Delight your customers with a variety of popular frankfurters – available in bumper packs of 10, The Sausage Man’s famous 25cm/150g Cheese Käsekrainer Frankfurters offer the perfect blend of beechwood smoked pork frankfurter and creamy Emmental cheese or try the depth and richness of the smoky Krakauer Bacon Frankfurter, beautifully smoked pork with added bacon delivers a wonderful texture and available in 25cm/150g or the generously sized 30cm/200g option. For those who like it spicy the 28cm/160g Chilli Beef Giant Frankfurter is studded with chilli flakes, imparting a warming heat without being too overpowering. To accommodate the sausages Brioche Jumbo Hot Dog Rolls are available along with a range of tasty sauces and sides. For the ultimate convenience and speed of service, all of the above sausages are supplied pre-cooked, frozen and are gluten free. *Research & Markets ‘Global Hot Dogs and Sausages Market 2021-2025’ **Sodexo ‘Understanding the impact of digitally-driven Gen Z on food habits’ 2021

To find out more about our products visit https://wholesale.sausageman.co.uk generate the right impact. Getting an eyecatching design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete in-house design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire. 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.

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Outdoor Leisure

Issue 117

Top Engraver Supports Hospitality Moda, Where Outdoor Furniture Really Sector with Swift Service for Etched & Means Business Printed Table Numbers & QR Discs One of the UK’s most professional & technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved & printed table numbers and discs. The numbers and discs enable customers to link to apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues. In addition to their engraved products, Brunel Engraving has teamed up with a number of UK based Mobile Ordering Platforms to develop full colour labels, these are supplied alongside each companies

developed app and are suitable for internal and external environments. “Working alongside App Developers and introducing the full colour range of products has really exceeded our expectations, the demand for our products has significantly increased despite the relaxing of Covid restrictions and are displayed all over the UK” said Tom Pycock, Sales Director of Brunel Engraving. “Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price”. In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720 Emal: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

Inclusive Furniture Not long ago we noticed that in our local park there was adequate seating for the non-disabled but none for the wheelchair-user, the more we looked the more we saw a complete lack of effort in complying with regulations and laws specifically brought in to counter this ignorance and discrimination. We decide to act, our plan was: • Make our products both 'accessible & 'inclusive'.

• • • • • • •

Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.

A TAILORED APPROACH With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements.

UNIQUELY MODULAR, UNIQUELY MODA Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that

Design furniture with the wheelchair-user in mind Act within both the Disability Act and the Equality Act Provide quality products for non-disabled and disabled alike. Consider the elderly Make the products affordable Make rental to events an option Use sustainable products where possible We then thought we need to provide picnic benches and outdoor furniture for people who use wheelchairs. There is definitely a need for disabled, easy access outdoor furniture. All made robustly to take the knocks from wheelchairs

can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements.

SMART FURNITURE TO DRIVE BUSINESSES FORWARD With their all-weather materials and uncompromising build quality, Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace - and the great British weather. Every item of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction. Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015, email: commercial@modafurnishings.co.uk or visit www.modafurnishings.co.uk/commercial See the advert on the facing page for details.

and manufactured from sustainable wood from environmentally friendly sources. They also need to make the user feel inclusive. For many businesses not only is it their legal duty under the discrimination acts people who happen to use wheelchairs also happen to enjoy sitting outside in fine weather, they are also appreciated in public places as well as private homes & gardens and places where care is a first priority Peter Cubbin Inclusivefurniture.com inclusivefurniture@gmail.com https://inclusivefurniture.com

Claire House - The Wirral

At Inclusive Designs we believe in addressing the needs of disabled people as a first choice, not an afterthought. We manufacture outdoor furniture which is specifically adapted to accommodate wheelchair-users. This creates a more inclusive environment - no longer stuck at the end of the table! We make a wide range of models to match your needs as well as matching them with traditional tables. Our heavy duty wooden picnic benches are suitable and fully treated for long-term outdoor use. All our stock is manufactured in the UK using red wood from sustainable sources. We are also the trusted suppliers to the National Trust and many local authorities. We offer free delivery to all parts of the UK.

lnclusiveFurniture.com

Commercial Kitchen Fit-Out

Issue 117

CLH DIGITAL

Kitchen Extract Hygiene – A Burning Issue One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance. Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork. Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire,

acting as a chimney through which smoke and flames can travel, spreading the danger to the other parts of the building. To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease. Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim. Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk

Monitoring Device Reduces Oil Usage by Up to 52% in Whitbread Pubs Overspending and misuse of food oil is a pressing issue in the curren economic environment. Most restaurants change their oil either based on colour (when it goes dark/black, using single-use test strips and a simplistic colour chart) or schedule (twice a week – because it has always been done that way). The first approach relies on guesswork and subjectivity, and leaves businesses at risk of acrylamide build-up – a customer-harming, cancer-causing chemical. The second approach unnecessarily discards perfectly usable oil – a costly and unsustainable outcome, given that oil is one of the largest contributors to carbon footprints in commercial kitchens. Fortunately, there’s a third approach from Klipspringer, used by the likes of Five Guys, Wasabi,

McDonalds, Chopstix, and Whitbread to refine their frying process, conduct eco-friendly practices, and cut their oil usage by half. Interested? Enter Food Oil Monitors. By providing objective, easyto-read data, these oil testing devices remove all guesswork when it comes to changing your oil. This means…

• Significant reductions in oil usage and costs • Enhanced fried food quality and consistency • Greater sustainable practice • Assured customer safety • No more ongoing cost of test strips • Increased working life of oil amid rising prices Kitchen staff across almost all Whitbread venues now use the Food Oil Monitor for daily checks. Before, oil was changed prematurely, but since implementing Klipspringer’s digital solution nationwide, Whitbread have seen an average reduction in oil usage of around 30%, with some sites reporting savings of up to 52%. Does your restaurant, pub, or hotel kitchen still use a subjective oil monitoring system? Want to modernise your approach and reap the rewards? Contact our hospitality team: 01473 461 800 or see the advert on the back cover for details.

www.convotherm.com

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Issue 117

Commercial Kitchen Fit-Out

Smeg Foodservice UK is Thrilled to Announce the Launch of its New ALFA43 Electronic Oven Range Smeg convection ovens represent the perfect solution for modern catering services, coffee shops, bakeries and supermarkets that require a compact oven with peak performance. Perfect for baking and reheating, from pastries and morning goods to sausage rolls and lunchtime pasties, it is the ideal compact solution for busy catering venues. The ALFA43 electronic oven range offers rapid and uniformed heat distribution for maximum speed and even baking. Features include a dual speed fan with humidification, multi-step cooking and the ALFA43XE1HDS model has a USB port for the upload and downloading of recipes via an app. The fast heat up and temperature recovery systems lower energy consumption and maintain stable cooking temperatures and the ovens’

large, triple-glazed door, with a middle glass to help keep external temperature low in accordance with regulation and help minimise heat loss. The Smeg electronic convection ovens are made with a full stainless-steel external construction and an enamelled internal cavity. The ovens capacity allows for 2/3 GN or 4 trays at 435 x 320mm. With outside dimensions of (W x D x H) 602 x 584 x 537mm, the ALFA43 ovens are compact and perfect for smaller kitchens whilst still maintaining top functionality and performance. Email foodservice@smeguk.com for further information.

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. 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.

Convotherm maxx pro – High Definition Innovations from Start to Finish The Welbilt brand Convotherm is once again setting new standards in the development of advanced, future-oriented products. Introducing Convotherm maxx pro, a new generation of combi steamers. This premium class device impresses with innovations and technologies such as a 10” TFT HiRes glass touch display with scroll function, automatic cooking and triple glazing of the oven door for improved energy consumption.

THE NEW CONVOTHERM PHILOSOPHY – INTELLIGENTSIMPLICITY From the outset, the Convotherm maxx pro is well thought-out. Innovations that are suitable for daily work in professional kitchens and lead to more efficiency and productivity as well as profitability, can be found throughout the entire device. A further benefit is the ease of use of all hardware, functions and software on all levels of the Convotherm maxx pro. This approach follows the Convotherm philosophy IntelligentSimplicity. This term unites the combination of intelligence and simplicity in all areas, in other words, solving complex requirements as simply and efficiently as possible, which also positively impacts usage, service and operating costs.

HIGH DEFINITION FOR PRODUCT QUALITY, COOKING PROCESSES AND EFFICIENCY True to the motto IntelligentSimplicity, four Functional Management features developed by Convotherm, support optimal work in the Convotherm maxx pro and thus always ensure the best results: • Climate Management: In the Convotherm maxx pro, the unique, closed system with Natural Smart Climate™, a custom-fit cooking climate can be set for each product to ensure perfect cooking and baking results. In addition, energy efficiency has been improved by up to 10 % compared to the previous product. • Quality Management: A multitude of innovative functions help cooking and baking professionals to always achieve the best product quality. Smart sensors, particularly well-conceived routing using AirFlow Management as well as an intelligent, customised program-controlled interplay of steam, hot air and time ensure optimum quality for every item to be cooked and baked. • Production Management: Perfectly matched intelligent functions ensure that operating the Convotherm maxx pro is always simple and clear, even with the most complex processes. These include Press&Go, which guarantees automatic cooking with the touch of a finger, an integrated baking and cook book that can be viewed at the touch of a button, and TrayView, which is helpful for mixed loads on a rolling basis. • Cleaning Management: The Convotherm maxx pro boasts optimal cleanliness. The fully automatic, multi-stage and environmentally friendly cleaning system is even approved for unattended operation. Since users never have direct contact with the cleaning agent, gloves are not required for use. What’s more, the innovative HygieniCare package provides extra hygiene in the kitchen.

options with which the Convotherm maxx pro is available: • The smart ConvoSmoke makes the Convotherm maxx pro the perfect smoking oven, suitable for all catering concepts that smoke themselves without requiring additional space in the kitchen. Both hot and cold smoking is easy with ConvoSmoke. • With ConvoGrill, the new Convotherm maxx pro enables you to achieve perfect grilling results every time without the need for an additional rotary grill. Simply select Press&Go, choose your chosen cooking profile for your grilled foods and the oven will produce consistent, quality results every time. Thanks to ConvoGrill’s patented grease management system which uses a sensor-controlled, intelligent pump system to separate excess grease from other cooking juices, operators can now reduce waste, be more environmentally friendly and save time on their waste management procedures. • The intuitive ConvoServe makes cooking stress-free. Meals can be prepared in advance and will be ready to serve just as the guests arrive. ConvoServe is particularly suitable for large quantities, buffets, plate banquets or à la carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing of meals with tailormade accessory solutions, make ConvoServe a unique solution that perfectly understands how to make demanding things simple. IntelligentSimplicity at its best. • The future of cooking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense, it’s already here. With its artificial intelligence and cutting-edge sensor technology, the innovative ConvoSense opens up completely new perspectives in food preparation. Maximum efficiency and reliability can be achieved while at the same time being cost-effective by conserving resources.

THE WHOLE WORLD OF BAKING The Convotherm maxx pro family also includes BAKE, which combines traditional baking knowledge with the modern functions of the combi steamer. Fresh baked goods, snacks and small dishes of the highest quality can be made in the Convotherm maxx pro BAKE. The Rise&Ready fermentation profiles are perfectly designed for producing baked goods, and the multi-level baking function BakePro, guarantees the best rise for small baked goods, with an optimal crumb and shine. Optimised suction panels as well as baking trays and accessories in the baker’s size of the Convotherm maxx pro meet the demanding requirements of the bakery trade.

THE SMART WORLD OF COOKING WITH KITCHENCONNECT®, THE CLOUD-BASED NETWORK SOLUTION With the innovative and future-oriented networking solution from Welbilt, it is possible to keep an overview at all times with the Convotherm maxx pro and kitchenconnect®. Data and information can be accessed in real time from anywhere in the world using the cloud based kitchenconnect®. Processes can be analysed, evaluated or rescheduled, and asset efficiency and menu management can be controlled on the screen.

THE CONVOWORLD: CONVOSMOKE For further information please visit – CONVOGRILL – CONVOSERVE – www.convotherm.com or see the advert on the CONVOSENSE previous page. The catering industry is diverse; as are the various

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Issue 117

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).

Our refrigeration systems can be used to power instore heating.

AHT Cooling Systems (UK) Ltd

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

Email - info@aht.at

Phone - +44 1280 826 600

Scott Willis Designs Scott Willis Designs (SWD) is a new and innovative interior design business which specialises in design, build and fit out of licensed premises. With particular expertise in Audio, Lighting and AV design, its owner and principle, Scott Willis, has nearly 20 years of experience in this sector having worked extensively across the UK and Ireland on commercial and private designs and installations, many of which feature in award winning venues. In the short time it has been established, SWD has already advised on numerous signature developments and redevelopments.

INTERIOR DESIGN This can range from a simple space plan layout with or without fabric or materials selection, through to the most detailed design package incorporating full workshop drawings. We use the newest and most innovative CAD software and produce complete concept boards, colour studies and detailed proposals for suppli-

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ers, tradesmen & tender returns.

DESIGN, BUILD & FITOUT Exactly as described and more commonly referred to as “Turn Key”. We provide the designs and involve the client at every stage of the process. Ensuring our clients are completely happy with the overall concept is absolutely fundamental to us. We then tender the project to a number of tried and tested contractors, provide you, the client, with an overall fit out package price including project management.

PRO AUDIO, LIGHTING & AV SYSTEMS Having supplied and installed all sizes and scales of PA systems - from the largest nightclub systems, to the smallest, best value domestic systems. We have the experience and expertise to advise you on all the options available and offer some of the best pricing within the industry. From supplying a flat screen for your Bar, an audio system for your Hotel or a Lighting system for your Nightclub, you’ll be catered for on a 1 to 1 basis. Visit www.scottwillisdesigns.com for further information.

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

Refurbishing? Pro Auction is a well established professional firm acting for both corporate & private clients conducting sales throughout the UK and internationally.

our clients work with us because they know we have their best interests in mind. This trust is built from our shared values and understanding of what is most important to them.

as a result, we serve a diverse clientele across the following sectors: • • • •

Hotel, Leisure and Hospitality. Manufacturing Industrial Plant and Machinery Retail and Wholesale Stocks Luxury Goods, Prestige & Branded Products

We conduct sales by auction, tender and private treaty, supported by web based marketing and conventional promotional campaigns that reach the buyer quickly efficiently and professionally ensuring each and every sale is a success.

We can assist with the valuation, removal and sale of assets surplus to your requirements.

info@proauction.ltd.uk

www.proauction.ltd.uk

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• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

TOASTERS • STAINLESS STEEL SINKS & TABLING

COOKERS • ICE MACHINES • FRYERS • SLICERS •

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

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

The Fine Bedding Company

As a fourth generation British business our family of innovators have spent more than 100 years pioneering bedding, better for people, business and the planet. We have been using trailblazing technology throughout the era’s, from delivering durability for cruise-liner mattresses’ in 1912, to creating our carbon-neutral factory in 2000. Our united purpose is and has always been, to create and deliver a better night’s sleep for your guests. Sustainability is the heart of our business and a continuous thread throughout the whole process. From responsible sourcing of eco-friendly materials, our award-winning eco-factory where manufacturing is powered by 100% renewable energy, right down to our 100% recyclable packaging. Our Vegan Down range is the perfect solution for hote-

liers who want high end luxury without compromising their environmental credentials. This range looks, feels and replicates natural down in a more environmentally friendly way. The Vegan Down’s design creates a sumptuous down like layer of superfine fibres which are encased in sustainably sourced 100% BCI cotton, the sewn through cassette construction traps air for warmth, volume and breathability, it’s washable, hypoallergenic and the microfibres are manufactured from GRS Certified recycled PET plastic bottles. Today, our production practices are modelled on the BCorp framework as we work towards certification, demonstrating our unwavering commitment to ethical and environmentally friendly production for a better tomorrow. www.finebeddinghotels.co.uk

Refurbish with Pro Auction Ltd Looking to refurbish or sell surplus furniture, fixtures and fittings, from your hotel bar or restaurant ? Pro Auction has a long history of helping both corporate and private clients source and sell valuables across the UK and internationally.

Trust underpins our entire operation and our clients stay with us because they know we keep their best interests front and centre. This trust is built from our shared values and understanding of what is most important to them. Our comprehensive service is based on the needs of our clients. Our expertise in valuing, marketing, and selling surplus assets means our clients can achieve the best prices and end result with minimal effort.

Our integrity, expertise and customer-first attitude are the three pillars upon which we continue to grow.

Pro Action pride ourselves on our consultative, problem-solving service and our tradition of exceeding expectation. For us, the auction process is a journey and one which we take with our clients. Ours is a results-driven service underpinned by solid technology, expert advice and a willingness to turn the first contact to repeat customer to a trusted friend. Contact us today for a free no obligation appraisal. Pro Auction Ltd (T) 01761 414000 (E) info@proauction.ltd.uk (W) www.proauction.ltd.uk

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Castelan Commercial Services Set the Standards 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. "Our Commercial Division works on many projects across the UK- helping our hotel clients and working tirelessly together to provide cover in social care with the following services -

1) 2) 3) 4) 5)

Carpet/hard floor cleaning Upholstery cleaning Bath tub restoration Re-Upholstery service Environmental cleaning

“During the COVID crisis 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 we found we were really effective at doing the work -and being competitive at doing this was a bonus." 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

Demand for Hospitality Furniture Outstrips Supply for Many in the Industry The ever increasing need to differentiate and refresh hospitality interiors has led to shortages of outdoor furniture and extended lead times on anything made to order. All sizes of business from local pubs to large hotel chains are feeling the pinch, and having to pay a premium for any available models they can find that fit their concept. These are challenging times for suppliers too, as managing director of the market leading Contract Furniture Group, Richard Bellamy, confirms: “Timber, fabrics, plastics, transport – you name a cost and it’s gone through the roof. Our margins have always been thin, so trying to find ways to keep our prices down is tough – especially when our customers rely on us being the most cost-effective supplier around. “We’ve seen demand skyrocket in the last couple of years, while many of our competitors have struggled to keep up. The market consolidation has seen us grow, but also limited buyers’ options – which has subse-

quently put further pressure on supply chains and the cycle continues. Luckily for us we work exclusively with a number of European manufacturers, so our lead times have not been as badly affected as others. We’re seeing some pretty big players having to quote over fourteen weeks to get bespoke upholstered seating, which is just far too long for most people. I’m not saying we can return to the three or four weeks we used to work to, but happily we’re nowhere near those kinds of delays.” With the summer upon us and the need for outdoor furniture imminent, it seems inevitable that there will be a clammer for different ways to kit out new spaces or replace damaged items. Forward planning for furnishings has never been so business critical for the hospitality industry. Thankfully there are still contract furniture suppliers out there agile enough to deliver when the unexpected occurs and we need solutions fast. See www.contractfurniture.co.uk or the advert on this page.

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Choose Classic Shaker Style For A Cost-Effective Dining Solution

Even though its origins can be traced back to the 1800s, simple yet stylish Shaker furniture remains a perennially popular style of furniture. With its minimalist, well-made design, it’s a fantastic choice for a timeless décor theme for any café or restaurant. Trent Furniture’s great range of Shaker Tables are available in round, square, rectangular and poseur designs, in a variety of sizes. Whatever shape or size you choose, our Shaker Tables are all available in a choice of dark oak, light oak or walnut finishes to their solid rubberwood tops, making them a versatile choice for any hospitality space. Thanks to their clean, simple

lines, Shaker Tables are compatible with many different styles of chair, however, the clean, classic lines of our Boston Side Chair and Washington Side Chair make the perfect partner to the Shaker Table. Both these contract grade chairs are available in a great choice of finishes and upholstery options or with a simple solid wood seat. With Shaker Tables starting at just £84.90 and Washington Side Chairs and Boston Side Chairs available from only £44.90, there’s never been a better time to invest in fabulous Shaker style furniture. To find out more please call 0116 2989 854 or fill in the enquiry form at www.trentfurniture.co.uk

New Ranges Launched by ILF www.ilfchairs.com email;terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs comprehensive website, ILF have now added a stock armchair in 7 different Faux colours plus a 4 colour range stock of Egger laminated table tops in a selection of sizes. Their new online website offers both indoor and outdoor seating and table solutions.

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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. Also included now an extensive range of stock seating, barstools, table bases and table tops. Most made to order indoor seating and indoor

wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style. Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be 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.

Design and Refit

Prevent Dine & Dash with CardsSafe Lifeforms Design The CardsSafe system is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab, which means it is the ideal deterrent for anyone contemplating walking out of your establishment without paying. CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits. Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps to increase the bottom line by eliminating dine & dash while fighting card fraud simultaneously. “The CardsSafe system is great for servicing cus-

tomers who enjoy our outside areas.” Deborah Steel, the Director of the Deers Hut in Liphook in Hampshire. Increasing profit and reducing walkouts, CardsSafe offers many benefits to its customers. No wonder over 5000 major brands and independents in the UK trust CardsSafe. CardsSafe virtually eliminates walkouts because it retains bank cards and allows secure tab keeping. Rather than insisting on advance payment, businesses can keep tabs and up-sell while doing so. CardsSafe technology eliminates the temptation or opportunism. CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting, free replacement keys, and additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business? Sign up to CardsSafe here https://cardssafe.com/account/create-account Or call 0845 500 1040

Second Clearance Showroom

On-trend products available to you six days a week! If you are someone that loves a bargain, take a trip down to our second outlet showroom in Clacton, to get inspired for your next interior project. Up to 80% off on popular styles and fabulous home décor pieces. With new lines, added every week and available to you whilst stock lasts; discover popular ranges like the Sylvia velvet kitchen stool (£70), and its eyecatching silhouette – helping to elevate your kitchen island to the next level. Or consider the Malmros dining chair in black (£57), with its padded faux leather seat and curved

Scandi style - it’s easy to see why this is the first choice for customers looking to revamp their dining table. However, if you are someone that is simply after soft furnishings and home accessories, our Clacton second outlet has that covered too. Add a funky element to your living room with our collection of rugs, coat hangers and more. Or create that high-end, ambient feel in your dining space with our lighting range - from pendants and floor lamps to table and wall lights. Whether you’re into Industrial, Mid Century,

Lifeforms Design provide a full range of interior and architectural design services across the hospitality, leisure, retail and commercial industries. Whether big or small, every project is given the same dedication and commitment so as to provide our clients with the desired results. Our approach is creative and flexible - clients return to us because we take the time to understand them and can realise their vision. Our creative interior designs for bars and restaurants provide spaces that stimulate, invigorate and engage users. With years of experience and projects covering bars, cafés and restaurants, through to bespoke interiors for retail outlets and office spaces, we are the right people for the job. We are able to create inspired design solutions to make your business stand out from the crowd. Scandinavian or Contemporary styles, the Clacton second clearance showroom is open 6 days a week and offers on-trend pieces - from chairs and stools to lighting, sofas, and tables - it’s simple to design a life you love with Cult! *Please note: The products in our Clacton showroom are largely discounted as they may be a customer return, ex-display model, refurbished or have visible marks (i.e small dent or scratch). However, all are complete and in good condition but cannot be sold as new. Want to take a look? Visit our outlet: Unit 1 Brunel Road Gorse Lane Industrial Estate Clacton on Sea Essex CO15 4QW Opening times: Monday - Friday: 8:30am - 5pm Saturday: 10am - 3pm Or call us: 01255879896 See the advert below for further details.

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CLH DIGITAL

From concept to completion, being unique isn’t easy in a world dominated by visual influence. Having worked for 20 years creating environments for people to engage with, now more than ever it is important to create something that appeals to all the senses. The rise in social media has created a setting where design makes up people’s everyday life, often to the point of not realising it. Our job is to deliver such design aspirations whilst ensuring the original brief is adhered to. Experience gained allows us to direct ideas using an understanding of how a unit can feel day to day. Numbers of covers, quality of materials, furniture, lighting, acoustics are just some of the aspects which need to be considered to ensure the end product does more than look good on an Instagram post, although one should never underestimate how important that is as well! See the advert on the facing page or visit www.lifeforms-design.com

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Property and Professional

Capify - We're Here to Support Your Hospitality Business For almost 15 years, Capify has worked closely with the hospitality sector, providing business owners with much-needed funding. We’ve been there through some difficult times – like the 2008 recession and Covid-19, and have continued to lend even when the banks have said no.

• Purchasing extra food and drink • Hiring additional staff • Purchasing new catering equipment Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.

We’ve recently conducted a Business Confidence Survey and found that cash flow and cash reserves are key concerns for business owners across the UK. Over half of those who responded also said they lack confidence in their existing banking partners to meet any future borrowing needs.

If you’d like to find out how much finance you qualify for, visit www.capify.co.uk/hospitality-fund

We’re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours.

You’ll be taken to Capify’s website, where you can get a no-obligation quote within minutes. You’ll also be able to find out more information about the business loan and the unique and straightforward repayments.

The finance can be used for any business purpose, whether that’s:

To find out more visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

• Managing short-term cash flow issues

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed.

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.

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 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.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

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.

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.

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

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.

T H E W E S T C O U N T RY S P E C I A L I S T S

W! NE

PRICE: £1,950,000

W! NE

PRICE: £49,950

W! NE

PRICE: £600,000

CHARLTON HORETHORNE, DORSET

• Stunning Country Inn Providing 10 Luxurious Boutique Letting Bedrooms • Character Main Bar, Dining Room, Snug & Restaurant/Function Room • Stunning Terrace, Raised Beer Garden, Outside Kitchen & Large Car Park • Beautiful Detached 2 Bed Owner’s Cottage with Private Lawn, Patio & Deck • Incredibly Successful & WellEstablished Business

FREEHOLD

REF: 4277

• ‘Cottage Style’ Freehouse in South Devon Estuary Village • 2 Character Refurbished Trading Areas with 1 Bedroom Owners Accomm • One Bedroom Letting Studio • Large Outside Trading Area with Sheltered Seating & Farm Shop • A Thriving ‘Free of Tie’ Pub Business held on an Affordable Rent

HATCH BEAUCHAMP, SOMERSET

PRICE: £620,000

REF: 4289

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

REF: 4265

PRICE: £525,000

PRICE: £150,000

REF: 4025

REF: 4188

• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

LEASEHOLD

DEVON COUNTRY VILLAGE

DEVON TOWN

DARTMOOR, DEVON

Licensed Thai Restaurant

Highly Visible Landmark Restaurant

Set In Around 2 ½ Acres

High Street Trading Position

Two Dining/Restaurant Areas 100+

Character Restaurant Areas (94+)

Restaurant Areas (40+)

External Seating 50+ & Car Park

Al Fresco Seating For 120+ & Car Park

Commercial Catering Kitchen

Purpose Built & Equipped

Exceptional Business Opportunity

Impressive Turnkey Opportunity

Significant Turnover & Gross Profit

Well Renowned Country Village Inn

LH £95,000

4821

LH £30,000

2142

LH £150,000

2141

SOUTH HAMS

SOMERSET VILLAGE

DARTMOOR DEVON

Licensed Restaurant/Tea Room/Takeaway

Exceptional High Turnover Free of Tie Inn Bar & Dining Areas (140) Trade Gardens & Patio Ares (64) 6 Double Bedroom (2 Ensuite) Owners Accom. Sought After Free of Tie Leasehold

Day Time Only Café & Restaurant

Net Profits In Excess Of £100,000 Trading Day Time Only Spacious 4/5 Bed Apart & Parking Outstanding Business Opportunity

LH £125,000

2143

LH £150,000

4815

Excellent Reputation With Much Potential 30 Covers & Commercial Kitchen Self Contained 2 BedOwner's Accom. Quality Business In Sought After Town

LH £89,950

2133

REF: 4008

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

TEIGNMOUTH, DEVON

LONG LEASEHOLD

FREEHOLD

DARTMOUTH, DEVON

• Stunning Ground Floor Lock Up Restaurant • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished Throughout • Quietly Trading to Suit Current Owner/Operators • Fully Equipped Commercial Kitchen and Ancillary Spaces • Turnkey Operation Held on a 999 Year Lease

PRICE: £150,000

REF: 4184

TEIGNMOUTH, DEVON

MINEHEAD, SOMERSET

FREEHOLD

• Fabulous Waterfront Inn with Views Over the South Devon Coastline • Large Open Plan Traditional Trading Area, Commercial Kitchen & Ancillaries • Outside Trade Patio Area & Balcony with Coastal Views • 1 Bed Owners Apartment with Sea Views & Secondary Managers Flat • 4 Letting Rooms on the Top Floor 3 with Spectacular Sea Views

SHALDON, DEVON

LEASEHOLD

• Substantial, Completely Refurbished 18th Century Coaching Inn • 2 Spacious, Character Trading Areas (54+ covers) • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accomm • Outside Courtyard Trading Area, Car Park & Skittle Alley • Stunning Property and Business, Must be Seen

TORQUAY, DEVON

PRICE: £79,000

LEASEHOLD

REF: 3853

DEVON COUNTRY VILLAGE

EAST DEVON COAST

SOMERSET VILLAGE

Beautifully Restored Country Village Inn

Attractive Licensed Restaurant

Substantial Former Farmhouse

8 Quality Ensuite Letting Bedrooms

Busy Prime Trading Location

Refurbished To High Standard

Lovely Restaurant Areas (65+)

Restaurant Seating 42+

Flexible Business & Home Opportunity

Al Fresco Seating Area (76)

Well Equipped Catering Kitchen

Offering 6 Individual Bedrooms

Strong Turnover & Profits

Deliberately Restricted Opening Hours

Sauna, Hot Tub, Gardens & Private Parking

FH £695,000

4817

LH £39,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

2109

FH £549,950

6009

01392 201262 www.stonesmith.co.uk

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CLH DIGITAL

Margate Old Town Hall to be Offered for Lease

Margate is home to a vibrant and expanding creative sector. Its Old Town has become a year-round mecca for art lovers who visit Turner Contemporary and numerous independent galleries as well as the cafés, restaurants and vintage and contemporary shops that surround the cobbled Market Place. As Margate is served by high-speed trains from London, with a journey time of just 90 minutes, a new generation is now discovering this original seaside escape. We enjoy a year-round demand for high quality serviced accommodation, driven in part by the Dreamland live music programme, the annual Margate Soul Festival and the area’s reputation as a stunning location for film and photoshoots. The Grade II listed Old Town Hall sits right in the cen-

tre of Margate’s Old Town. Completed in 1898, the magnificent neoclassical structure served as the headquarters of Margate Borough Council and court building until Thanet District Council was formed, moving to larger, purpose-built premises in 1974.Since then, it’s been used as the Mayors Parlour and evidence of this can be seen inside with many a wall adorned with fine portraits and photographs of past Mayors. Thanet District Council is now looking to let the entire building on a long lease as part of its capitalisation of its property asset register. Sitting as it does, centre stage in Margate Old Town Market Place, surrounded by bars, restaurants, art galleries and quirky independent retailers, it is expected it will attract a high level of interest. The building would suit conversion to a boutique hotel, business centre or retail. The council is open to innovative proposals (subject to the relevant planning) but these must demonstrate a strong sustainable business model and be fully funded. The property is being offered on a long lease with a guide price of £75,000 pa. Please note that the Margate Museum building does not form part of the lease. Block viewings will be taking place over a six-week period. To book a viewing contact Dave Tappy, Commercial Director at Oakwood Commercial via email: commercial@oakwoodhomes.biz or by calling 01843 222704. Full and final bids must be submitted to Oakwood Commercial in writing or by email by 1200hrs on Tuesday 12 August 2022.

The Westmorland Inn, Bowness-OnWindermere Comes on the Market

The Westmorland Inn is quite simply a brilliant business that is only available as the owners wish to retire. With a highly rated restaurant & pub for the past 4 years on Trip Advisor, the new owners can be assured of a great business moving forward. With a large lower ground floor restaurant, fully equipped commercial kitchen, bar area with additional mezzanine area and then 8 great en-suite letting rooms. Is this a bar, with a restaurant and letting rooms, a restaurant with a bar and rooms or a B & B with bar and restaurant, we'd suggest all 3. The restaurant offers good traditional food, the cosy bar has a range of 5 real ales, draft lagers, wines, spirits and a large selection of gins together with everything else one might expect. Each of the 8 letting rooms are en-suite and are neatly presented and furnished. The business is currently owner operated but managed allowing the new owner to do as little or as much as they like. Also, with opening hours starting at

1pm except Sundays which opens earlier for Sunday lunch there is scope to enhance the business. If the new owner wanted to open and offer breakfast and lunchtime food this would increase both the food and beverage sales within the business as the letting rooms are on a room only rate. To the rear of the property is an adjoining 3 bedroomed house, for either the owner to live on site or as staff accommodation. All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate. Prominently positioned on Lake Road, just before the Royalty Cinema towards the top of the popular tourist village of Bowness-On-Windermere on the main road leading from Windermere to Bowness. To book a viewing call 01539 444461 or see the advert on this page for further details.

Catering Partner Needed for Oxford Masonic Hall

Oxford Masonic Hall Company Limited was established in 1943 to provide accommodation for Masonic Lodges meeting locally. In 2016 they acquired their current premises (Cardinal House, in the village of Marsh Baldon, South Oxfordshire). Our provision of accommodation for & services to these lodges enables them to focus more of their time on their charitable activities (nationally, Freemasonry donated over £50m to charitable causes in 2020 and provided over 18 million hours of volunteering time). These new premises were extensively renovated and updated by the Company and includes a fully-equipped, professional grade kitchen. Use of these premises for the caterer’s other commercial purposes is encouraged, with details to be agreed.

Currently some 20+ Masonic Lodges meet at the premises, a total of 70+ meetings estimated for the year commencing 2022. Using 2019 as an example of ‘usual’ trading, over 2200 meals were served in this period. The board considers that 2000 meals per year may be considered a good ‘lower estimate’ of masonic meals required throughout 2022, with the belief that as the impact of Covid-19 reduces this number will increase over the coming years. The company also actively promotes its facilities for third party useage for social, commercial and charitable purposes and so the total provision of meals is likely to be somewhat higher than this. The directors are looking to appoint a new catering contractor to provide services (via the company) to its members and other users of the premises. We hope that our future catering partner would consider this relationship as a source of secure, repeat business. If you would like to discuss this request for tender (or our process) in any further detail, please get in touch with: Mr. Tom Boardman-Weston, Director Tom.Boardman-Weston@omhc.org.uk Or Mrs. Tara Buck, Centre Manager Tara.Buck@omhc.org.uk

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