CLH Digital - Issue #118 by CLH News

Issue 118

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Rising Costs and Falling Consumer Confidence Threatens Sector Recovery

A new report, Future Shock – Leaving COVID Behind has revealed that hospitality sales are back to pre-pandemic levels, however, 15% of roles remain vacant, costs are spiralling and consumer spending is being impacted by cost of living challenges. The latest and 11th Future Shock report, compiled in partnership between industry body UKHospitality and sector data and insight specialists CGA, demonstrates how expectations of a swift sector recovery have been dashed.

Like for like sales in the sector are back to 2019 levels, buoyed by takeaway and delivery sales which are up 107% in May 2022 compared to May 2019, and there’s been a 1% net increase in the number of licensed premises in the UK between December 2021 and March 2022. However, the report says that these are rare bright spots indeed, for an industry battling to survive an onslaught of challenges.

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Issue 118

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Last week I opened with “A week is a long time in politics, said a former British Prime Minister”.

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Given the current events one could actually change that to “a day is a long time in politics”.

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

We now have a new Business Minister (see page 11), Jane Hunt, MP for Loughborough was earlier this week appointed with responsibility for sectors including hospitality and nightclubs.

EDITOR

Peter Adams

TELEPHONE:

This is by no means an attack on anyone in general. One of my concerns is that we see people appointed to positions with responsibilities overseeing sectors employing hundreds of thousands of people, generating billions in revenue in taxes, and we know precious little about them or their experiences and abilities regarding the position they’ve been appoint-

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FAX: 01202 552666 sales@catererlicensee.com

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ed to. I have never heard of Ms. Hunt before, and a quick search reveals “Before entering politics, Jane worked in commercial business for 15 years, later moving into the civil service and charity work.”

@CLHNews sector to lobby for a VAT cut. The sector has always been disproportionately highly taxed, and we have been calling for a VAT cut for probably the last 15 years at least, may be more.

It doesn’t tell us a great deal! And as our front page story reveals, the sector is facing immense challenges. Staffing shortages, inflation which is expected to remain I have not seen anything from Ms. Hunt which indicates an opinion either way. One above 7% for the next year, spiralling costs generally and falling consumer confidence. thing is for certain - if the government wants to see the sector back on its feet, employing people training them and giving numerous opportunities for career I was bitterly disappointed that Steve Barclay was appointed Health Secretary growth, and at the same time raising billions in revenue for the Treasury then someinstead of Business Secretary. We reported over a week ago his call to cut VAT. thing has to give. He was the first MP (that I’m aware of) to raise his head and speak the unspeakable - that reducing VAT can help reinvigorate the economy and get it moving!

I’m going to open up myself to huge criticism, but I’m afraid that I could not name a footballer on the current women’s Euro squad. At the beginning of the month we were all relatively optimistic that the Prime Minister (Boris Johnson) may have been considering a cut. Who knows what will hap- So hats off to Greene King for their initiative - free drinks to anybody who share pen now. the same name as any England team player! (See page 24). I do know this: should former Chancellor Rishi Sunak become Prime Minister, then Once again I would ask the favour - we are trying to maximise our advertisers any proposed cut is off the table. How do I know? Well as regular readers know I reach as much as possible, without them would not be possible to run CLH NEWS, wrote and asked him to consider cutting hospitality VAT and received very polite and so please do follow us on Twitter, Facebook and our newly created Instagram, and detailed letter explaining why that is out of the question! encourage as many people you know in the trade to subscribe to our digital issue. It is not the current crisis which is motivating me or, I suspect, anyone else in the 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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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Rising Costs and Falling Consumer Confidence Threatens Sector Recovery Issue 118

(CONTINUED FROM FRONT COVER) One in seven hospitality jobs are now unfilled, which is impeding business to the tune of 16% of revenues, according to the report. Nearly half (45%) of businesses have reduced trading hours and a third have had to close for a least a day. This is despite 77% of operators increasing pay to retain and attract staff, resulting in an 11% increase in average pay levels for hospitality staff over the last year. This rise in labour costs is just one of the cost price pressures affecting businesses in the sector, with 93% of hospitality operators reporting higher energy costs, for example. At the same time year-on-year inflation was running at 10% in the first quarter of the year, with little prospect of a drop in the near future, and four in five (83%) business leaders in the sector reported being concerned about ongoing foodservices price rises. Such concerns are not just affecting businesses, of course, and with people worried about paying for their own rising energy and food and drink prices, consumer confidence is dropping. With energy costs set to soar again in the Autumn, four in five of them think they will have to reduce their visits to hospitality venues as the crisis bites.

FOODSERVICE INFLATION - AROUND FOR THE “LONG HAUL” Foodservice price inflation, another factor causing severe hardship within the sector is, according to a further report, unlikely to fall below 7% until at least the second quarter of 2023. The CGA, NielsenIQ and Prestige Foodservice Price Index has revealed that inflation in the sector topped 10% for the fourth month in a row in May the report revealed, with all 10 of the index's food and drink categories recording both year-on-year and quarter-on-quarter inflation during the month. The oils and fats (up 3.7%) and dairy and fruit categories are seeing the highest rates of yearly price rises. Russia's invasion of Ukraine has disrupted the supply of food staples, including grains and oils, and pushed up the costs of production and distribution through higher crude oil prices and restricted gas supply. The report forecasts, that there is "little chance" that inflation will fall below 7% until at least the second quarter of 2023 and could rise further in 2022. Prestige Purchasing chief executive Shaun Allen said: "High levels of inflation are clearly around for the long

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haul. Our analysis shows that the delta between operators with average versus good market pricing is now over 9%, which is about three percentage points of gross margin. Operators would be well-advised to invest in skills and resource to manage this volatile environment."

HOSPITALITY "DISPROPORTIONATELY TAXED" UKHospitality CEO, Kate Nicholls, said: “The sector has proved its value to consumers post-pandemic, with sales back to 2019 levels but the labour shortage, inflationary cost pressures and dropping consumer confidence make it extremely difficult for any business to achieve real-terms year-onyear growth at the moment and there is little prospect of a respite on the horizon. Operators will continue to work hard and creatively to meet these challenges and with positive action from Government, such as root and branch reform of business rates, a system that disproportionally taxes hospitality, the sector will be able to drive investment in local economies, create jobs and play a full part in the UK’s economic recovery.”

SALES UP-CLOSURES EASING Karl Chessell, “More than two years on from the start of the COVID19 pandemic, the worst of its impacts are now hopefully behind us. CGA by NielsenIQ’s research in this latest edition of Future Shock highlights how hospitality has worked hard to establish a new normal, with sales running close to pre-COVID-19 levels and closures of licensed premises easing. Hospitality remains a very attractive sector to consumers and investors alike, and appetite for the experiences it provides is undiminished. However, while underlying demand is high, inflationary pressures are now squeezing consumers’ spending and hurting both profit margins and investment plans. Severe shortages of staff will continue, and business confidence – which was solid at the start of the year – has been impacted. These challenges are largely out of hospitality’s hands and while the sector received solid support during the pandemic from the Government, which rightly recognised its importance to the UK economy, it deserves more help now.” Prior to COVID-19 the hospitality sector employed 3.2 million people, representing 10% of all employment, 6 per cent of businesses and 5 per cent of GDP Download the latest issue of Future Shock at https://cgastrategy.com/future-shock-issue-eleven-leaving-covid-behind/

Economic Recovery Gets A Major Push From Holiday Bookings 4

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Issue 118

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) When the country was worriedly looking at a recession, the holiday boom emerged as a major saviour. As per the monthly release of the Office for National Statistics (ONS), the country’s economy unexpectedly returned to growth in May 2022, and the major contributor to this turnaround was the surge in holiday bookings and a significant rise in GP appointments, that offset the winding down of the coronavirus test and trace. ONS survey has revealed that overall consumer-facing services witnessed a decline for the month; however, travel agencies, tour operators, and other reservation services, along with similar related activities witnessed growth. There was a strong 11 per cent monthly increase in holiday bookings after the removal of covid-related restrictions. Some concerns also emerged with the May data of ONS; food, and beverage service activities witnessed a degrowth of 0.07 per cent, while there was a sharp decline in sports activities and amusement and recreation activities, which contracted by 5.3 per cent during the month.

HURDLES REMAIN FOR THE HOSPITALITY While hospitality has brought back cheers for the economy, it continues to face many hurdles that can impede its growth going forward, and considering its contribution to the economy; its knock-on effects would easily be seen in the coming months’ growth numbers. A report jointly prepared by the UKHospitality and sector and the data and research consultancy CGA has revealed that the labour shortages, input cost rise, and declining consumer confidence have severely impacted the swift recovery of the sector. It highlighted that out of every seven, one job in hospitality remains unfilled, which has resulted in a 16 per cent hit to the overall revenue. It has been reported that around 45 per cent of

operators had to cut trading hours to cope with the staff shortages, which had cost the industry a revenue loss of almost £21 billion so far. A separate report of Claims.co.uk, based on the survey done between 8 and 21 June, has revealed that over the past three months, the UK had a record high 1.3 million job vacancies across industries and the hospitality industry being one of the largest few in need of workers. Vacancies for the chefs were the highest in demand, followed by waiters.

AVIATION ALSO IMPACTING THE GROWTH OF HOSPITALITY While the contribution of hospitality is being lauded in overall economic growth, the sector’s growth is facing a major impediment from the aviation sector. Holidaymakers have returned to flying abroad after the easing of pandemic restrictions; the airports and aviation sectors are struggling to meet the booming demand for overseas travel, with scenes of long queues and cancellations across the country. Recently, Heathrow, one of the busiest airports, has asked airlines to stop selling summer tickets and had put a passenger limit of 100,000 people, which will last till 11 September starting from 12 July. Summers are the most awaited season for the hospitality industry, and this summer with users more confident to book further, the chaos at the airports may prove a blessing in disguise for the domestic hospitality industry, as there are reports that inquiries and late bookings for domestic summer holidays have seen a sharp increase in late June. Though, travellers across the globe are planning a summer of 'revenge travel' and many of the brits gearing to travel to places like Spain, Portugal, Thailand, etc., with numbers of Britons planning an overseas summer holiday almost doubling from the last year.

FINAL THOUGHTS Hospitality is a major contributor to the economic growth of the UK, providing increased employment and solid tax revenue. However, if the impediments to its growth path are not cleared, the recovery of both, the sector and the economy could be in danger. The UKHospitality and BBPA’s (British Beer & Pub Association) joint research has highlighted the grave situation of workers shortage in the hospitality industry, which would damage the sector and the overall economy. The cost of living crisis is yet another challenge for the industry, while 90 per cent of operators are facing higher energy costs amid declining consumer confidence.

Just Two Weeks Left to Make a Nomination for CAMRA’s Prestigious Pomona Award There is just two weeks left to recognise a cider champion in CAMRA's prestigious ‘Pomona Award’, which is open for nominations until the 1st of August 2022.

Orchard Project, and Simon Gibson of Simon’s Cider, who created interactive mixed cider boxes during the lockdown restrictions and complementary private tasting sessions.

Named after the Goddess of fruit trees, gardens, and orchards, the Pomona Award is presented by CAMRA to a person, group, organisation, idea or concept (where a recipient can be identified) that has made an outstanding achievement, commitment, or contribution to the promotion of real cider or perry. The primary consideration is given to activities over the previous 12 months; however, consideration is also given to on-going work in this field.

Andrea Briers, the Pomona Award Co-ordinator says: “The Pomona Award is designed to be incredibly flexible in terms of the type of work we’ll consider. Our aim is to simply celebrate the fantastic work that goes into promoting and protecting traditional British cider and perry.”

Previous winners include Susanna Forbes, cider expert and author and cofounder of Little Pomona Cider in Herefordshire, Elizabeth Pegler from the

To make a nomination, simply fill out the online nomination form at: http://www.camra.org.uk/pomona-award

The award is free to enter and all forms of cider and perry related activity will be considered.

VisitBritain Looks to Boost International Visits in Run-Up to Birmingham 2022 Commonwealth Games The Birmingham 2022 Commonwealth Games, taking place from 28 July to 8 August, is fast approaching and VisitBritain is ramping up its international activity to drive visits in the run-up to the Games and beyond. It is hosting more than 40 top travel buyers, tour operators and trade media from Australia, Canada and India on educational visits to Birmingham and the West Midlands during the Games, in partnership with the West Midlands Growth Company. The trade visits, which range from five-to-eight days, get underway from 25 July. As well as attending sporting events at the Games, the international buyers are visiting destinations and visitor attractions across the West Midlands, from a river cruise exploring Shakespeare’s Stratford-Upon-Avon, a culinary course in the heart of Birmingham’s Balti Triangle to a trip back in time at the Black Country Living Museum in Dudley. The international buyers are also meeting to do business with British travel trade suppliers and destinations during the Games as part of a dedicated ‘Tourism Day’ on 5 August. The trade showcase, hosted by VisitBritain in partnership with the West Midlands Growth Company, is part of the programme of events at UK House, The Commonwealth Business Hub, led by the Department for International Trade. Britain’s ability to host world-class sporting events will be in the global spotlight during the Games and the Tourism Day will see leading industry stakeholders come together to highlight the importance of major events to the visitor economy, harnessing opportunities to drive tourism across the nations and regions.

VisitBritain CEO Patricia Yates said: “We are delighted to be hosting international travel buyers and media to destinations across the West Midlands during the Games, showing that Britain is packed full of fresh and exciting experiences to come and enjoy right now and that our industry is ready to welcome back visitors and provide a first-class experience. “Working with the international trade, building product knowledge and ensuring they are ready to sell Britain, is crucial to driving bookings and spending. We also want to broaden travel itineraries, encouraging visitors to stay longer, explore further and boost visits across the shoulder seasons, supporting local businesses and economies. “We know there is pent-up demand for travel and major sporting events are a proven tourism draw. The Games, set to be watched by a global audience of hundreds of millions, will also show our hospitality and warm welcome to the world as well as Britain’s ability to host events of the highest calibre.” West Midlands Growth Company Chief Executive Neil Rami said: “There is surely no better way to truly get to know a destination than by experiencing it in person. Working with our VisitBritain colleagues in the UK and across the Commonwealth, we have created several exciting and varied multi-day West Midlands itineraries for our international trade and media visitors, which show off the very best of the region’s cultural, culinary, accommodation and sporting highlights. “Following a challenging period for our tourism businesses, the Birmingham 2022 Commonwealth Games will provide a once-in-a-lifetime opportunity to present the West Midlands to a huge worldwide

audience. “Across the Games fortnight, we look forward to creating amazing memories for our groups of overseas guests, who we hope will then encourage many more new international visitors to come and find out what makes this region, its venues and its communities so special.” The trade visits are part of VisitBritain’s activity in partnership with the West Midlands Growth Company through the Business and Tourism Programme (BATP). VisitBritain is running a three-year programme through the BATP in its major Commonwealth inbound tourism markets Australia, Canada and India to boost awareness of the West Midlands’ tourism offer. VisitBritain’s research shows the positive impact that major sporting events can have on a country’s international standing. Following the London 2012 Olympics and Paralympic Games Britain’s overall ‘nation brand’ improved, so did international perceptions of its welcome. Britain is already highly regarded for its sporting excellence and its sporting offer, ranking fourth-out-of-60 countries for this attribute in the 2021 Nations Brand Index. Visitors who come to the UK to watch sport also stay longer and spend more, spending an average of £1000 compared to the all market average of £691 and staying 11 nights versus an all market average of eight. About 2.2 million visits to the UK annually include ‘going to live sports events’ with those visitors spending £2.3 billion in total during their stay. Inbound tourism is the UK’s third largest service export, worth more than £28 billion to the economy in 2019.

Issue 118

Eating Out and Travel Bounce Back in June as Month-onMonth Spending Rises Consumer card spending grew 6.2 per cent in June compared to the same period in 2021, with the entertainment, hospitality and international travel sectors all enjoying month-on-month uplifts as Brits enjoyed the early summer weather. However, concern around rising living costs continues, with consumers becoming more selective about their spending and feeling less able to live within means each month. Data from Barclaycard, reveals that spending on essential items increased 4.4 per cent, largely driven by a surge in fuel spend (24.8 per cent) as petrol and diesel prices continued to climb. Brits are keen to support the hospitality sector and eat and drink out with friends and family the survey reveals and while spending at restaurants was down 3.3 per cent compared to June 2021, the category saw a small month-on-month uplift (0.8 per cent), as did bars, pubs and clubs (up 0.1 per cent). Takeaways & fast food remain popular too, recording growth of 2.3 per cent month-on-month and 9.4 per cent yearon-year respectively. Despite uncertainty over potential flight cancellations, travel agents (6.4 per cent), airlines (2.8 per cent) and hotels, resorts and accommodation (3.3 per cent) all saw monthly growth as holidaymakers booked getaways for the summer.

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keep costs down. Spending on non-essential items was up 7.1 per cent year-on-year, although this was a noticeably lower level of growth than seen in May (11.6 per cent) and April (21.2 per cent), continuing the downward trend seen over the last few months. However, despite widespread budgeting, several categories are performing well month-on-month. The entertainment industry benefitted from blockbuster bookings at the cinema, as Brits flocked to see Top Gun: Maverick and Jurassic World Dominion, resulting in a 5.3 per cent boost compared to May 2022. José Carvalho, Head of Consumer Products at Barclaycard, said: “The continued rise in fuel, food and energy prices means consumers are having to budget and seek out value where they can for both essential and non-essential purchases. “While this cautionary approach is impacting supermarket and individual basket spend, there are bright spots to be found, with Brits increasing their discretionary spending on entertainment, travel and takeaways as we head into high summer.”

Shopping at supermarkets and specialist food and drink stores saw year-on-year decreases of -0.8 per cent and -1.1 per cent respectively, with almost half of consumers (49 per cent) seeking more value from their weekly shop – an eight point rise on last month (41 per cent).

Jasmine Birtles, Financial Expert, said: “Brits are understandably worried about their financial futures and, in particular, their ability to pay ever-rising bills. However, it looks like many have been able to put their concerns aside for a while and enjoy the good weather, with sports items and summer clothes performing well.

As household bills continue to mount, spending on utilities jumped 39.6 per cent year-on-year, representing a 5.1 per cent increase month-on-month (34.5 per cent in May) and leading 44 per cent of Brits to cut back on their energy and water consumption to

“The hospitality and entertainment sectors have had a tough few years, with lockdowns and now rising inflation, so it’s heartening to see that, for the moment at least, people are going out to eat and enjoying cinema shows again.”

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How Hotel Industry Can Tackle The Upcoming Energy and Staffing Crisis 6

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Issue 118

By Lionel Benjamin, Co-founder AGO Hotels (www.agohotels.co.uk) The research released recently by Barclays Corporate Banking, demonstrated the hospitality industry could grow by £7.3bn this summer which is a positive indication of how consumer demand and confidence in the market is potentially building, following the pandemic. This comes at a time when hotels are facing many other challenges too. With rising inflation and the cost-of-living increasing daily, hospitality businesses continue to feel the pinch. Room rates are competitive, inflation is impacting costs and the combination is eroding profits. At AGO, we are promoting staycations, fostering talent, and working with experts to address some of the challenges we are facing.

FOCUS ON STAYCATION AND GUEST SATISFACTION RATES Over the last month we have seen a plethora of cancelled flights, with more being announced virtually daily. There is widespread general airport chaos with the threat of strike action, leading many Brits to cut their losses and look to holiday closer to home. A similar pattern of airport chaos is being reported around the world. Across our portfolio of 14 hotels in England, Scotland and Wales, bookings for both May and June were up on the same time last year, suggesting an uplift in family and leisure bookings. While we do not predict the corporate traveller will be back to staying in hotels as they were pre-pandemic, though the industrial corporate traveller is out and about and continues to have bedroom requirements. For hoteliers with properties close to tourist and holiday hotspots, it is essential to provide attractive deals for those looking for a British staycation. At present, and likely for some time, many people are going to be conscious of their spend, so affordable and convenient accommodation is key when competing for bookings. Of course, from booking to check out it is important guests enjoy a straightforward positive experience and hoteliers need to carefully consider how they maximise the guest experience, whether it is through ease of booking, seamless check-in and of course providing the best sleep experience. Value for money being critical

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.

to the guest!

SUPPORT OUR TEAM MEMBERS The Barclays research highlighted the difficulties the industry is continuing to experience around recruitment and retention too. Hoteliers must creatively find solutions and as a priority implement measures to retain team members. Training and development opportunities, openness to flexible scheduling and reviewing the benefit scheme offered are focus areas for hoteliers to invest in to retain employees, in tandem competitive scales of pay. Ultimately, we need to value team members as without them we have no business, and with the right team, the right people, and the right attitude so much can be delivered to the guest and the profitability of the business.

OPTIMISING COSTS Like businesses across any sector, growing inflation has resulted in hotel companies facing increased costs. When it comes to soaring energy bills, we believe businesses should appoint a specialist broker or advisor to ensure they are achieving the best possible pricing. Not only will this pay dividends in the long run but with growing ancillary charges – aside from the unit cost – expert advice can really add value. This is especially true in the present market, and we’d advise doing this before the upcoming October price review. Companies - who were cautious - agreed three-year fixed pricing and now have a safety net regardless of how utility charges escalate. Undoubtedly suppliers will try and recoup losses and for new contracts terms will be very different. Utilities are one example, though there are procurement opportunities across the entire basket of goods and services. Buying through or with consortia and brand can deliver competitive pricing. digitalisation of working practices and use of technology has proved to optimise costs and delivers medium to long term ROI. Government and council grants are still available, and again, are an area where expert advice can add value. Overall, challenges surrounding costs are showing no sign of easing and now more than ever hoteliers must look at their current business and adapt to fit the ever-changing industry landscape. Hopefully, doing this whilst maintaining strong and engaged team members will result in the successful summer season which some are predicting. 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.

Pub Company Launches Clean Beach Initiative Britain’s oldest brewer Shepherd Neame is inviting volunteers of all ages to take part in a new series of summer Beach Cleans at four of its coastal locations, starting during National Marine Week. The independent family brewer is teaming up with its Charity of the Year, Kent Wildlife Trust, to make each Beach Clean an educational experience too. At each event, which are to be held later this month and in August, a member of Kent Wildlife Trust will be on hand to explain the impact of litter on marine life, and answer any questions volunteers may have. Each clean has been organised close to some of Shepherd Neame’s most picturesque coastal hotels and pubs, offering volunteers a chance to enjoy the beautiful scenery while helping the environment. People wanting to come along can register to take part in advance, as numbers are limited to 40 volunteers per beach clean. There may be some sign-ups available on the day. The cleans will all be held from 10.15am to noon and volunteers can drop in at any point. They will be held at the following sites: The Minnis Bay, Birchington – Sunday, July 24 The Botany Bay, Kingsgate – Sunday, July 31 The Marine, Tankerton – Sunday, August 7

The Royal Albion, Broadstairs – Sunday, August 14 The first 30 people who sign up to take part will receive a Sheps Giving reusable water bottle to take away with them. Shepherd Neame Chief Executive, Jonathan Neame, said: “Our decision to partner with Kent Wildlife Trust as our 2022 Charity of the Year was not only to raise money and awareness for the charity, but to do what we can for the benefit of the wildlife and people of Kent. “We are incredibly excited to launch our first series of beach cleans, which will not only help our environment and precious marine life, but also offer a glorious way to spend time getting outside and enjoying our beautiful Kentish coast this summer.” Lucie Bolton, Corporate Partnerships Manager at Kent Wildlife Trust, said: “We’re delighted Shepherd Neame has chosen to organise a number of beach cleans this summer. We’re so lucky in Kent to have such a beautiful coastline which supports some amazing wildlife, but these habitats and the wildlife that depends on them face a myriad of threats including plastic pollution. “Kent Wildlife Trust are working hard to protect and restore these habitats by carrying out regular Shoresearch surveys, working with protected area wardens and being part of regular beach clean events just like these. These events are a fantastic opportunity for families to come and meet members of our Marine Conservation Team and learn more about protecting our amazing Kent coast.”

Further Rail Strikes “Catastrophic” Warns Sector Body Issue 118

Further rail strikes will have a "catastrophic" impact on the hospitality industry after late-night venues suffered a 40% drop in trade during previous industrial action, a trade body has warned. Train drivers’ union Aslef announced on Thursday (14 July) that drivers from eight companies will strike on Saturday, 30 July, in a dispute over pay, and follows a warning from the RMT, which covers workers such as guards and signalling staff, who have said it would strike on Wednesday, 27 July. June’s rail strikes involving thousands of train operator and National Rail workers, had a damaging to a sector already reeling from inflation, staffing issues and falling footfall. The night-time economy in particular relies heavily on the rail network

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to bring audiences and staff safely to and from its venues, according to the NTIA. “Our industry is suffering heavily from rising costs as inflation reaches a high, with most reporting an estimated loss of up to 40% in trade from previous strike activity,” said chief executive Michael Kill. “We must come together to support a recovery we can all benefit from, any consideration of long-term strike action would be catastrophic. Sporadic weekly or daily planned strike action is eating into consumer confidence and will lead to an irreparable loss of business and jobs, after so much hard work has been put into recovery in the last 12 months. Our sector is at a critical point in building to pre covid business levels, as we embark on one of the most important summer festival seasons.”

Just Eat Launches Financial Support Package to Aid Small Businesses with Inflationary Pressures Just Eat has announced the launch of a £1 million financial support package for its small, independent Restaurant Partners, designed to help businesses as they navigate rising inflation. The package, named “Just Eat’s Inflation Support Package”, is now available for eligible independent Restaurant Partners across the UK. Inflation and continuing food shortages are further contributing to increasingly challenging economic conditions for small independent food businesses to operate in, especially as Brits tighten their purse strings. The £1 million fund includes a consolidated package of measures offering marketing and financial support for its Restaurant Partners to access. The package can be used for additional advertising, to help boost orders or to provide financial support on the Just Eat platform.

Andrew Kenny, UK Managing Director at Just Eat, said: “Just Eat is only successful if our Restaurant Partners are successful. Our Restaurant Partners are facing an increasingly tough economic climate - Brexit has reduced the supply of staff and delivery drivers, multiple Covid lockdowns forced the closure of dine-in businesses, and inflation has now put upward pressure on prices, as well as on customers' wallets. Supporting our independent Restaurant Partners is a key priority for us. We hope that this financial package will provide them with the support they need during what is a challenging time for them to operate.” Jakob Pethick, Chief Commercial Officer at YouLend adds: ”Supporting businesses through uncertain times is core to YouLend's mission. Flexible financing can help restaurants stabilise their cash flow, freeing up time to focus on the challenges and opportunities ahead. We are therefore pleased to partner with Just Eat to support their Restaurant Partners.”

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Flaws in the Licensing System Remain Unresolved, Says New Lords Report Issue 118

The committee’s other findings and recommendations include: • The ‘Agent of Change’ principle, which captures the idea that those introducing a change in the use of land should manage the impact of that change, should first be adopted in the section 182 Guidance to reflect the current policy in the National Planning Policy Framework, and then be subject to review and reform. The Government should consider incorporating it into current planning reforms in the Levelling-up and Regeneration Bill to prevent further uncertainty.

A mandatory minimum standard of councillor training needs to be established for councillors who participate in licensing committee or sub-committee proceedings to ensure consistent decisions across licensing committees. The lack of progress in improving access to licensed premises for disabled people is unacceptable. The law must be amended to require that an application for a premises licence should be accompanied by a disabled access and facilities statement.

These are some of the key findings and recommendations of a new report from the House of Lords Liaison Committee that follows up the 2017 report by the Select Committee on the Licensing Act 2003. Baroness McIntosh of Pickering, former Chair of the Select Committee on the Licensing Act 2003, said: “Our original inquiry concluded that the Licensing Act 2003 was fundamentally flawed and needed a radical overhaul. It is now five years since we published our findings and we have not seen the progress we had hoped.

“We urge the Government to review our conclusions and recommendations and act now to tackle the issues that remain unresolved.”

Significant issues remain between the licensing and planning systems and little progress has been made in addressing the lack of coordination between the two systems. The Government must work with all interested parties to establish clear mechanisms for the licensing and planning systems to work together and communicate effectively.

The future of the GOV.UK online licensing application platform must be determined and an alternative established before it is removed.

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• The Government should undertake a formal review of the impact of minimum unit pricing (MUP) across Scotland and Wales and consider the Ministerial report on the effect of MUP in Scotland to assess the benefit of implementing MUP in England. It should also review the effect of the proposed alcohol duty reforms on excessive alcohol consumption within three years of its implementation. • The recent decision not to extend the Licensing Act airside should be reviewed within three years to ensure that disruptive incidents caused by alcohol consumption are being effectively managed by existing industry initiatives and regulation. • The Government should proceed with its proposed review of adding records of refused, suspended and revoked personal licences to the National Register of Taxi and Private Hire Vehicles Revocations and Refusals. If this approach doesn’t work, it should reconsider the original inquiry’s recommendation to establish a national database of personal licences.

Cross Sector Hospitality Colleagues Embark on Tough Mudder Challenge to Raise Money for Two Industry Charities A team of energetic hospitality colleagues have come together, to take part in a challenging Tough Mudder assault course to raise money for, Hospitality Action and The Care Workers Charity. The event, which takes place in South London on Saturday 24th September 2022 will raise vital funds for two industry charities who have given so much support to those working in the industry during the pandemic and continue to do so now. Well-known names have signed up to the team including Neel Radia, immediate past chair of the National Association of Care Catering (NACC) and Fellow of the Institute of Hospitality, Christopher Dean from Procurement for Care, Sophie Murray and Stuart Keown from Signature Senior Lifestyle, Emma Dean from Principle Care Homes, Oliver Stockdale from NYX London and Matt Nicholas from Cleverchefs. Neel Radia who is leading the team says: “The idea came from a harmless conversation between friends. We wanted to do a challenge, that took us out of our comfort zones, whilst supporting two charities that do so much in our industry. We are all so nervous, and training has already started, for what will be an incredible experience, once we have complete”. Giuliana Vittiglio, Head of Fundraising and Marketing, Hospitality Action says:

“The past few years have been incredibly tough for UK hospitality workers and as the cost-of-living crisis worsens we continue to experience a high demand for our support. We are grateful to the team for undertaking this gruelling challenge in our honour, and in turn raising funds for all those undertaking their own personal challenges’” Throughout 2020 and 2021, The Care Workers’ Charity supported thousands of care workers through the toughest of times processing 1214 crisis grants, 3865 covid-19 grants and over 100 funeral grants amounting to £3,061,619.00 in support for those who support others day in day out with little support themselves. On top of the financial support, The Care Workers’ Charity realised the need for emotional support too and joined forces with Red Umbrella who provide bespoke mental health support and have put 68 care workers/managers through Mental Health First Aid training and provided 100 hours of mental health support/therapy with qualified therapists. The Tough Mudder team, Hospitality Action and The Care Workers Charity would be very grateful for any support industry colleagues can give to help raise as much money as possible. To sponsor please visit www.justgiving.com/crowdfunding/toughmudder2022

‘Rice Up Your Life!’ - The Rice Association Supports the Foodservice Industry this National Rice Week National Rice Week is returning for its fifth year this September (12th – 18th), with a multichannel consumer campaign that sets out to raise the profile of the UK rice sector. Led by The Rice Association, with support from relevant influencers, the campaign will invite the nation to ‘Rice Up Your Life’ and highlight all the great things rice has to offer from its versatility and convenience as a recipe ingredient, to its proven nutritional and health benefits. The 2022 National Rice Week campaign will engage with our audience on social channels, and support this with media outreach. Content will range from inspirational recipe and serving ideas to myth busting facts and nutritional information. Jon Calland, Chair of The Rice Association says, “We’re delighted to be celebrating Rice Week 2022 because rice is of course, such a crucial ingredient for many of the global cuisines, foods and flavours that consumers enjoy when dining out. That’s why this year we’re highlighting not just the many benefits, but the excitement of rice, to consumers via our media and social media activity. We hope that this will help encourage people to support their local venue or takeaway during National Rice Week and make this the biggest

National Rice Week yet.”

HOW COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK • Feature National Rice Week in promotional campaigns and marketing activity – use the logo (available from The Rice Association) to highlight the campaign on material such as menus and posters • Use National Rice Week to launch new products or menu items or to run a special offer • Hold tastings, promotions or competitions • Share content online across websites and social media channels using #NationalRiceWeek and #RiceUpYourLife • Encourage staff to talk about the week and recommend new rice-based dishes to diners For further information visit www.riceassociation.org.uk/national-rice-week-join-in

Replacing Hospitality Software - A Sticky Situation 10

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Issue 118

Infor’s Paul Griffiths looks at how hospitality businesses can tell if they should be reassessing their software solutions (www.infor.com/industries/hospitality) Stability is important. Hotels and resorts have guests they need to serve right now, today. Hospitality software solutions help them do that by taking care of the basics: reservations, check-ins, folios, and check-outs, along with a staggering variety of in-house services and their associated charges. Essential software like a hotel PMS is pretty ‘sticky’ that way; it’s easier to stick to what you’ve got than it is to change. Why fix what isn’t broken? But, five years from now – perhaps sooner – the way guests engage with hospitality providers will likely look very different. Innovative solutions and platforms will be necessary to scale to that new paradigm, whatever it may be. So how do hospitality organisations know when it’s time to start planning for that? How do decision-makers know when it’s time to get unstuck? Here are three considerations to help answer that question.

1. Start with business needs, not new software features With all the new products and features you read about in the industry publications, it can be easy to confuse shiny objects with important trends. One way to discern the difference is to decide what your goals are as a business. What observable, measurable business problems are you trying to solve right now? Which challenges are you likely to face in the future, and when? Deciding where you are and where you want to be will give you a solid rationale for how much you need to change and how soon you need to do it.

2. Consider what’s best for guests

What factors make your offering attractive to guests? Where are you winning when it comes to things like online reviews, repeat visits, and increased guest lifetime value? Where are you not winning? How might new hospitality software measurably improve how well you serve guests? Understanding the relationship between your software systems and the guest journey helps you envision your future needs. Considering guest-centric factors like easy check-ins, self-managed ordering and upgrades, mobile-friendliness, and other elements will help you enhance your organisation’s capacity to grow and meet continually evolving consumer expectations.

3. Maintain continuous communication with your technology partners Your relationship with your technology partners should be another factor to help you decide on what to keep and what to replace. Technology partners can often be as “sticky” as the products they support. Like judging those products, considering the sticky situation of an established vendor relationship involves examining how well you and your partners are aligned with your goals. What steps are your partners taking to develop and match product features to the business objectives you’ve outlined? Are they responsive to your suggestions and questions? These are important issues to consider since your future business successes may rely heavily on your relationship with partners who can either enhance or hinder your efforts. Don’t let technology lead. YOU do that Here’s an important distinction: a hospitality software upgrade or replacement should not be a strategy. Instead, it should be a considered tactic that’s matched with the business objectives you have proactively identified. Your way forward is best when it’s led by you and other decision-makers in your organisation, and not by third-party offerings and timelines. Getting unstuck isn’t necessarily about technology. It’s about actively challenging your status quo. That process should involve honest discussions with partners and colleagues about how you will continue to serve guests in a changing industry landscape. From there, you’ll be able to map out and act upon a dynamic plan to greet the future, whether that means a new system or not.

Hall & Woodhouse Named Pub Industry’s Corporate Community Hero Hall & Woodhouse (H&W) has been nationally recognised as PubAid’s 2022 Corporate Community Hero Award winner. The award was presented yesterday evening at the annual dinner of the All-Party Parliamentary Beer Group, attended by around 200 guests including MPs, brewers and pub operators. The award is presented to one pub company a year to champion those that go above and beyond to support charities and good causes within their local communities. H&W has been awarded this year’s accolade to acknowledge the business’ vast amount of charity work that stretches across its trading area in the south of England. PubAid Co-Founder, Des O’Flanagan explained: “Hall & Woodhouse is a worthy winner of this year’s Corporate Community Hero Award. When considering who should win this accolade, we look for charity and community support that is consistent, involves the whole company and delivers a significant level of help to worthy causes. Hall & Woodhouse delivers on all these criteria in spades! “Their fundraising and community support has several strands. We were particularly impressed by their Community Chest, which has now awarded £700,000 to 860 community organisations and strengthens the links between Hall & Woodhouse pubs and their local communities. Equally, we applaud their ambition to raise £1million per year by 2027 and wish them luck in achieving it.”

Anthony Woodhouse, Chairman of Hall & Woodhouse, said: “It was a privilege to come together with the whole industry earlier this week to celebrate charitable giving after the award’s two-year break due to the pandemic. “We are thrilled to be recognised by PubAid for our commitment to our local communities. Our company purpose is to make people’s day and enrich our communities from generation to generation. Our charitable activities are core to this purpose, and we are well on our way to achieving our ambitious target of raising £1million each year by our 250th birthday in 2027. “To be able to raise such a phenomenal amount of money requires a team effort and this is one of the many things that I am so proud of. The way that we all come together across the business with the shared ambition of enriching our communities, striving to do more and raise more each year, is truly inspiring.” PubAid is a working party created in 2009 to promote UK pubs as a force for good in their communities and includes a number of senior figures from the pub world, who help spread these positive messages about pubs’ vital role.

Mark Hix’s Fox Inn in Dorset Set to Close Chef Mark Hix has announced the closure of his Dorset pub, the Fox Inn Corscombe, due to rising costs and staff shortages. The popular pub, which Hix took on only one year ago is shutting its doors, amid concerns which have hit the venue and have made continuing impossible. Announcing the closure on social media Hix mentions Covid, and how tough the industry has found rebounding from its challenges. He also speaks about the rising cost of supplies and an issue with recruiting staff. The last day of service is July 17, this coming Sunday. Social media post reads: “There’s no easy way to start this post. I know that I don’t need to tell anyone how hard it has been for everyone in the industry since Covid hit, and the challenges simply continue with rising costs and a difficulty to recruit like I have never known in my whole career. “And so, with a heavy heart, it is time to permanently close the doors of The Fox Inn. I won’t be making a big press announcement; we will simply close the doors after lunch service on July 17.

“But I wanted to personally contact our guests and followers to let you know first, as you have all been such a great support over the last two years since I started to rebuild my life in Dorset. The team have worked hard to make it work, both at the pub and behind the scenes. “Sadly, the challenges were just too tough to make it work. I want to thank them for all their hard work, dedication, and loyalty, both to me and the business – they know who they are… I am feeling slightly numb having to close another business so soon after opening, but this is the reality so many of us are now facing. “Thankfully, The Oyster & Fish House continues to do really well, and we do hope that our Fox guests will come and visit us on the coast as much as possible. Thank you for all your support, best fishes, Mark.” The hospitality and licensed on trade sector has faced a “perfect storm” post pandemic with inflation in the sector running at over 15%, and staffing vacancies forcing operators to close or restrict trading. The number of hospitality job vacancies reached 174,000 in June and the loss of business resulting from reduced trading is estimated to have cost the industry £21b in lost revenue.

Impact of Cost of Living & Calorie Labelling Changes on Bookings Revealed Issue 118

A survey by customer experience platform Feed It Back, has revealed the impact both the cost of living and calorie labelling changes have had on hospitality bookings. From casual to premium dining, spanning pubs, bars and restaurants, the survey revealed that 58% of guests are less likely to book a venue if it doesn’t offer instant booking online, and six out of ten guests are less likely to book when a deposit is required. Deposits have become industry standard since covid, however the report found guests are becoming averse to pre-payments – and encourages venues that implement them to explain the reasoning, such as the effect of no shows. Guests were asked for their thoughts on the new calorie labelling changes too, and whether that impacts where they choose to go and what they consume whilst there – but currently, the effect is small. 41% said they are somewhat likely to change their dish for something with lower calories when they are visible when ordering, however the majority expressed they’re indifferent or not interested at all (48%). When asked if they’ll look at calories when they’re available on the website before booking, 79% said no. Whilst opinions differ on this, it does show the pressure in building on food businesses to reassess their

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menu choices.

speed should be a key focus for operators.

More prevalent within the younger age group, almost half of 18–24year-olds said it is likely they would change their meal choice to a lower calorie option, compared to just 35% of over 65s.

Looking further into consumer habits and thoughts when booking, choosing and paying for a venue, Feed It Back release a report twice a year, this time surveying over 58,000 diners across the UK.

However, when asked if they’ll specifically look at calories when they’re available on the website before booking a venue – 79% of those surveyed said no, showing it doesn’t go as far as affecting where they choose to go. Also offering a glimpse into the future of the industry, the survey asked diners about their future plans for dining and drinking out, when faced with the cost-of-living challenges. When asked whether they’ll be spending more or less over the next few months, 36% said less but 59% said about the same. When asked where they’ll be spending their disposable income, holidays aside, 50% of those surveyed said it would be on eating and drinking out (including coffee shop visits and lunch). They were also asked for their thoughts on value for money and goodquality food was the biggest concern, with consumers flagging friendly service a close second. Cold food and wait time were also highlighted as two of the biggest reasons for complaints, showing high standards and

Speaking on the report, Managing Director Dan Hawkie, commented, “This really is some of our most valuable data yet – highlighting the impact covid has had on consumer thoughts when it comes to hospitality, whilst people are also faced with new, cost of living challenges. ‘It’s not an easy time for anyone and we know those in hospitality will be worried – but our findings show a number of positives that operators can really focus on, to make this work. “People are still planning on eating and drinking out as they enjoy an experience, which is a huge positive for the industry, but they want it to be easy and enjoyable. ‘Offering instant bookings, and ensuring you show good value for money through delicious food and great service, are just a few things highlighted that guests will be looking for. If venues can get this nailed, they’ll be in a positive position to tackle what’s ahead for the industry.”

Jane Hunt is New Hospitality Minister Following Government Reshuffle Jane Hunt has been appointed as business minister with responsibility for sectors including hospitality, nightclubs and weddings as the government reshuffle continues.

since September 2021.

Ms Hunt replaces Paul Scully, who was appointed small business minister in 2020. He is now minister for local government.

Responding to a tweet announcing Hunt’s appointment, UKHospitality chief executive Kate Nicholls tweeted: “Congratulations and look forward to working with @JaneMHunt on hospitality strategy and consumer affairs.”

In February 2020, she was appointed as a parliamentary private secretary to the Cabinet Office and then promoted in September 2021 to PPS to the chancellor of the Duchy of Lancaster.

Following the announcement that Scully was moving roles, Nicholls wrote: “Sorry to lose you as Minister for hospitality but look forward to continuing to work with you on levelling up and high street regeneration as well as London.”

In a tweet, Mr Scully confirmed that Ms Hunt’s role will also cover postmasters, hospitality and retail, consumers and workers.

Scully was responsible for hospitality from 2020 and 2022 as the industry struggled to deal with a series of lockdowns and coronavirus restrictions.

Ms Hunt has been MP for Loughborough since 2019. Before entering parliament worked in commercial business for 15 years then moved into the civil service and charity work.

During this time, he met with petitioners calling for a dedicated minister for hospitality and co-chaired a hospitality council, which includes members such as Prezzo chair Karen Jones, to support the recovery of the sector.

She has been parliamentary private secretary to the Chancellor of Duchy of Lancaster

BROTHER

UKHospitality Urges Government Action on Lords Licensing Report Issue 118

Responding to the new House of Lords select committee follow up report on the Licensing Act 2003: PostLegislative Scrutiny, UKHospitality CEO, Kate Nicholls, said: “This is critical time for the sector, as it strives to rebuild after the pandemic under the most challenging conditions. Therefore this review by the Lords Liaison Committee of their 2017 report, is most timely, and we are grateful for having had the opportunity to give evidence to the committee earlier this year. “The new report recognises that while things are improving in licensing and signs of more co-ordination and partnerships are emerging, some areas of inconsistency remain. We agree with the committee that licensing and planning co-ordination must be improved, and that the Agent of Change principle remains key. We also applaud the continued call to place this within statutory licensing guidance.

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“We support the recommendation that the Government should consult the industry and affected stakeholders on the efficacy of the Late Night Levy. Unless some meaningful benefits can be identified, we strongly believe that the Levy should be abolished as soon as practically possible to aid the sector’s recovery. “It was pleasing that the report recognised the industry’s laudable initiatives around the safety of women and vulnerable people, and the highlighting of access for all as a key issue, an area which we are already progressing. We are working with stakeholders to find ways that will be most effective and practical to improve disability access, something which I am driving as part of my role as the Disability and Access Ambassador for Hospitality.”

Stonegate Group’s HR Team Raise Over 3k for the Motor Neurone Disease Association Stonegate Group’s HR team has raised over £3,500 for the Motor Neurone Disease (MND) Association on a sponsored walk. The team tackled the Ullswater Way, a 20-mile walking route that goes around the whole of Ullswater Lake in the Lake District. Despite the hot weather, Stonegate’s intrepid HR team persevered and raised much needed funds for the MND Association. Tim Painter, HR Director of Stonegate Group, said: “Undertaking a walk around a lake sounds like a gentle stroll, but the combination of some significant climbing and temperatures in the mid 20s made it quite a challenge. However, we did it, we had a great time and managed to raise some important funds for our charity partner. I couldn’t be prouder of the team.” The sponsored walk was just one of many upcoming fundraising initiatives that will take place because of Stonegate Group’s corporate fundraising partnership with the MND Association and MND Scotland. The partnership, announced earlier this year, runs across the national Stonegate estate, including its pubs, bars, venues and head office support teams, who will be working with the two charities across England, Wales and Scotland. To date, Stonegate has raised over £60,000 for the charities.

The MND Association focuses on improving access to care and providing information and support for people living with or affected by MND in England, Wales and Northern Ireland, and MND Scotland does the same for those living in Scotland. Both charities fund and promote research that leads to new understanding and treatments and brings a cure closer. They campaign and raise awareness so the needs of people with MND across the UK are recognised and addressed by wider society. People with MND, their families and carers are at the heart of everything they do. Ian Gardner, Head of Development at the Motor Neurone Disease Association, said: “We are overjoyed by the continued efforts of Stonegate Group’s team and their commitment to fundraising for the MND Association. We are extremely grateful for the latest donation raised by the HR team on their sponsored walk and contributions like these will help us support people living with MND, their families and carers. There is currently no cure or effective treatment for MND, so fundraising activities taking place during this Stonegate partnership will enable us to continue all-important MND research for treatments and a cure for this devastating disease.”

Health Concerns Raised Over High Salt Content in Children’s Restaurant Meals 14

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Issue 118

NEW research by Action on Salt, the scientific expert group based at Queen Mary University of London, shows restaurant chains’ are serving unacceptably high salt dishes to children, with a worrying 34% of meals containing 2g or more of salt. That’s two-thirds of a 4-6-year old’s maximum daily limit and more than 11 packets of Pom-Bears. These findings are despite earlier calls to bring the restaurant sector in line with Government recommendations. Action on Salt is demanding stricter standards for child health to include mandatory regulation on salt, sugar and calorie levels in foods intended for child consumption. Failure to act will have a detrimental impact on the future health and wellbeing of children, as well as on our economy, say the experts.

KEY SURVEY FINDINGS Of the 302 meals surveyed, 41% were HIGH in salt (i.e. more than 1.8g) and would have a red warning label if colour coded labels were employed in the restaurant sector (as they are on supermarket meals). Many restaurants offer set menus which often include a starter, main (with sides) and dessert for an attractive price. This means, the research says that children consume excessive amounts of salt, sugars and saturated fat. As part of the Governments’ commitment to improve the nation’s health and prevent thousands of people dying unnecessarily from strokes and heart disease, restaurants have been asked to gradually reduce the amount of salt being added to their dishes. Considering retailers have been set more challenging targetsiii, A pitiful target of no more than 1.71g has been set for children’s meals, and yet of the 302 meals surveyed, nearly half (43%) exceed this level, with some companies performing terribly.

HOW DO THEY COMPARE TO 2019? Action on Salt previously surveyed children’s meals in 2019vi where more than 41% of dishes were reportedly high in salt. Since then, some restaurants have reduced the salt content of some of their meals. Of the dishes that appear in both 2019 and 2022, 44% have reduced salt but worryingly, one in four (24%) have also increased in salt, and a third (33%) have seen no reductions. Progress was inconsistent across the

different chains, with some prioritising children’s health more than others (Table 2).

EXAMPLES OF GOOD PRACTICE Some restaurants have adopted healthier practices to improve the nutritional profile of their food such as providing chips which are not salted, and offering more vegetables as a side dish. Six out of the 15 restaurants surveyed also provide extra information on menus, such as ‘low in salt’ and ‘1 of your 5-a-day’. Sheena Bhageerutty, Assistant Nutritionist at Action on Salt says: “Whilst eating less salt early on in life is a healthier habit which should be embedded into adulthood, most of our salt intake is out of our control as it is already in the food we buy and order when dining out. Restaurants therefore have the very simple option to cook with less salt and help give our children the best start in life.” Sonia Pombo, Campaign Manager at Action on Salt adds: “Despite the last two years of the pandemic being a huge challenge for the hospitality sector, restaurants should have seized the opportunity and re-opened their doors with wholesome, nutritious meals to suit our children’s needs. It has been three years since our previous survey was undertaken exposing the unacceptably high salt dishes served up in UK restaurants and is now abundantly clear that no progress has been made. These stark new findings should be a wakeup call to the sector to make children’s health a priority.” Graham MacGregor, Professor of Cardiovascular Medicine at Queen Mary University of London and Chair of Action on Salt, says: “Gradually reducing the salt that is added to our food is the most cost-effective measure for lowering blood pressure and thereby reducing the thousands of strokes and heart disease that are caused by this excessive salt intake. Ministers must now force recalcitrant restaurants to stop adding all of this salt with a mandatory reformulation programmes, better labelling and restrictions on marketing and promotions to truly stop this flood of unhealthy food being served up and putting our children’s future health at risk.”

London-based Hotel Group Hamlet Hotels Sets Out to Acquire 50 New Hotels in the Next Twelve Months Hamlet Hotels group aims to add an extra 50 hotels to their portfolio in the next twelve months, expanding from their Southeast location to the whole of the UK. Hamlet Hotels are offering a guaranteed net operating income on a unique flexible term, without the need for hotel owners to get involved in the day-to-day management of the hotel. They plan to take over Sales and Marketing (both offline, digital and online), Revenue Management (for dynamic competitive pricing), online distribution to over 100,000 channels and agencies, as well as the hassle of day-to-day operations. This will include all front and back-office operations, HR, Health and Safety, Accounts and Finance etc, leaving hotel owners to relax in the knowledge that their profits are guaranteed. So far, the group is in the process of finalising heads of terms on numerous properties and new developments with their unique hotel

Devon’s Male Beauty Therapist THE BEAUTY INDUSTRY

Scott Bickel is a fully qualified level 2/3 beauty therapist from his local college where he trained on many luxury spa treatments, from full body massage, hot stones, electrical facials and indulging body treatments. He finished his level 3 qualification with winning an award of best student of the year at South college and as the first male Beauty Therapist to complete level 2 and 3 spa Beauty treatments. While training on his level 3 qualifications he started his career at a local spa, at the Grand Hotel, which is the heart and key of Torquay's hospitality venues. Working right next to the sea front, he gained 5 years of experience trained on caudalie face and body treatments, from pregnancy massage, body wraps. This was just the start for him working in the industry for what is a female indomated job role, but this never stopped him as he fitted right into the role as a proud homosexual and member of the LBGT wasps Rugby club he really found himself to fit into all setting of himself as a team. When the lockdown happened the grand hotel sadly had to make everyone redundant and Scott and his team had to move on but this never stopped him as he gain work a newly build luxury spa Lincombe hall in Torquay. Scott trained with his sister at South Devon College on the same level course as she inspired him to start this career as he also helped her to gain work at both work places as he sold them as a package and his old team member’s also joined him at the new spa. He is currently a fully qualified temple spa therapist and has been in the company for 2 years, where he helped though the pandemic when he was needed to work. His

branding concept. So, who qualifies for this? Hamlet Hotels are on the hunt for UK and European-based independent hotels that have between 70 and 250 rooms. In addition, Hamlet Hotels are also looking to build new hotels with their unique branding concept, attracting both business and leisure travellers of all age groups, and are searching for new development sites with Class C1 planning permissions within key cities of the UK and Ireland. Hamlet Hotels COO, Prasanna Kirubakaran commented: “This is a fantastic opportunity for hotel owners wanting to guarantee their income and increase the value of their property, whilst taking a step back from the day-to-day operations of hotel management. We know our target of 50 hotels is ambitious, but we are confident in our product and can’t wait to partner with some fantastic hotels.” pervious work colleague who managed the grand hotel spa had this to say about Scott as a reference: Scott is an incredible therapist and has a clear passion for what he does and the well being of his clients. He had many returning clients during our time working at the spa. His organisation and dedication to providing an excellent service cannot be faulted and I believe Scott is an asset to any environment he works in. He has great initiative and also always has the best interests of his team in mind. Also one of Scott's regular clients at the grand hotel gave us a review on his treatments : "Over the years I have had many treatments from Scott, he is a professional who takes great care of his clients and listens to their needs in the treatments and offers advice on future treatments. I always look forward to my treatments with Scott and wouldn't go with anyone else. He also has great knowledge of products and always recommends wonderful products for me to use at home so I can always add a little luxury to my day. I would recommend Scott to anyone he is a wonderful and genuine man which is so rare to find in this world." He will continue to work in the industry while working for more knowledge and skills working in the South west as he welcomes everyone to come visit Devon as its a wonderful place to relax for a spa day and pampering for yourself. For further details on Scott and Lincombe Spa or to book a treatment visit www.lincombehallhotel.co.uk or call 01803 213 361.

UK Reveals Favourite Seaside Destinations For Summer 16

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Issue 118

Third place was given to Whitby in north Yorkshire (12%), which boasts ties with Bram Stoker’s Dracula and the imposing Abbey ruins which look over the highly-voted harbour below.

Brits have named their favourite seaside towns in the UK, with Salcombe ranked the number one destination whilst holidaymakers remain wary of overseas travel.

According to the Office of National Statistics, there’s no doubt that holidays are back on the cards. But in April 2022, UK residents’ visits overseas were down by 33% compared to pre-pandemic levels; 5.6 million visits overseas in April 2022 compared with 8.4 million in 2019.

St Ives on the Cornish coast came fourth with 11.7 per cent of the voting with Bamburgh (10.4%) in the North East of the country completing the top five. With the school summer holidays starting across the UK, there is a clamour to enjoy some of the UK’s 7,700 miles of coastline, with the British Isles boasting some of the most beautiful beaches and breath-taking sea views there is to offer.

And with many holiday-goers opting to stay in the UK, Google trends data found that searches for UK holidays had surprisingly increased by 56% in April 2022, compared to a year earlier when restrictions were in place. Brits are still keen to get a taste of the seaside, and with the school holidays around the corner, the UK have been voting on a number of coastal towns to determine the nation’s favourites.

UK’S TOP 10 SEASIDE DESTINATIONS: 1. Salcombe, Devon - 18.5 per cent 2. Weymouth, Dorset - 16.1 per cent 3. Whitby, North Yorkshire - 12 per cent 4. St. Ives, Cornwall - 11.7 per cent

Photo by Mark AC Photos (https://creativecommons.org/licenses/by-sa/4.0/)

The survey by McCarthy Stone, saw 2,700 surveyed to find which of the most popular seaside towns came out as the UK’s favourite. Unsurprisingly, the results show that Brits are very appreciative of coastlines from all corners of the nation. The south coast’s gems came out on top overall, with Salcombe, Weymouth and St. Ives scoring highly, there were also top 10 selection across the country, with Yorkshire’s Whitby and Northumberland’s Bamburgh featuring in the top 10. Salcombe, with its pastel-hued, picturesque harbour, came out on top, with almost a fifth of the vote (18.5%); it’s not hard to understand why when you witness the nautical beauty of South Devon. Weymouth in Dorset came second with 16 per cent, boasting several enviable beaches, it was announced as the number one beach in the UK in the TripAdvisor Travellers’ Choice Awards 2017, and has also previously been ranked ninth best beach in Europe.

5. Bamburgh, Northumberland - 10.4 per cent 6. Cromer, Norfolk - 9.1 per cent 7. Shanklin, Isle of Wight - 6.2 per cent 8. Deal, Kent - 5.9 per cent 9. Worthing, West Sussex - 5.7 per cent 10. Hastings, East Sussex - 3.9 per cent Find more information about the destinations here: https://www.mccarthystone.co.uk/life-and-living/explore/lifestyle/the-top-10-british-seaside-towns/

Worlds no.3 Vodka Brand Appoints UK Distributor MASPEX, the Leading Polish food group have announced the appointment of Paragon Brands as the distribution partner for their ubrówka premium vodka Brand. Maspex acquired ubrówka as part of the purchase of the CEDC Business from Roust Corporation (who acquired the brand in 2013) in February 2022 - returning the brand to full Polish ownership and severing all ties to Russia. ubrówka is the no.3 vodka brand in the world by Volume (in 2021) and the worlds no.1 Polish Vodka Brand, sold in over 130 countries, with a history dating back over 500 years. Zubrowka Bison Grass is typically served in the iconic ‘Apple-Zu’ cocktail made with cloudy apple juice. Chris Jones, MD of Paragon Brands, commented ‘we are honored to have been chosen by Maspex to represent this iconic global brand within the UK, where the vodka category is currently in strong growth as consumers switch

out of the declining Gin category and seek out premium vodka brands with heritage and a point of difference’. Marcin wiatło & Aleksandra Zygmunt, country managers at Maspex and Members of the Board of Directors at Maspex UK Ltd commented: We are very happy to be working with Paragon brands representing the ubrówka porfolio in the UK, they bring a wealth of industry experience and reach for ubrówka and we look forward to growing the brand together in the UK. For more information about the Zubrowka range or Paragon Brands, visit www.paragonbrands.co.uk. +44 (0)161 390 0019

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

How Hotels Can Take Advantage of the Tide for National Marine Week 18

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By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) many coastal communities right across the UK. Cultivating relationships with fisheries can help sustain local businesses and bring vital income to thousands, while simultaneously providing generations of guests with an incredible taste of the local catch. At Burgh Island, we work closely with the local food suppliers and fishermen to ensure that 80% of the ingredients used in our kitchens are sourced from within a 30 miles radius of the island. Not only does this provide a valuable income to local fishermen but it helps Burgh Island reach its wider sustainability goals – placing us as one of the leading ecohotels in the region.

STAYING WILD AT HEART AND CONNECTING WITH NATURE

Next week it is National Marine Week, an annual celebration of the UK’s relationship with the wild ocean and unique sea life that surrounds our island. As Wildlife Trusts across the country host sea-themed events, from rock pooling to seashore safaris, National Marine Week presents the perfect opportunity for UK hospitality businesses to consider what they can do to support the marine environment, which is such a crucial resource for their business.

SOURCING SUSTAINABLY

The UK’s iconic seafood coast is certainly not the only way to connect with nature and the ocean during a getaway. Providing guests with opportunities for a nautical adventure is a great way to stay wild at heart and learn more about sea life and the ocean. At Burgh Island, for instance, sustainable shark-tagging trips provide guests with a once-in-a-lifetime experience that can help researchers monitor to keep track of local shark populations that might be impacted by affected by climate change.

SPORTING CHANCES For many, when they think about the sea, they think about water sports, conjuring immediately jump to visions of wetsuits, bodyboards, surfing and supping. For a hotel to enhance its coastal connection and appeal, then facilitating water activities that have minimal impact on the ocean is a must.

For many guests, the attraction of a coastal hotel comes from the allure of dining on some of the finest seafood in the world. People come from all over the globe to experience the UK’s seafood coast, watching experienced chefs transform local produce into unforgettable mouthwatering dishes.

Wild swimming is a trend that is fast taking off in the UK. According to Outdoor Swimmer magazine’s annual report, searches for the term increased by 94% between 2019 and 2020.

Coastal hotels have a responsibility to work collaboratively with local fishermen and help support the fishing industry which is so important to

Despite being an initial shock to the system, cold water swimming has proven physical and mental health benefits. One study found that cold-

water immersion can boost dopamine levels by 530%. Another reported that open-water swimming can be used effectively to treat some cases of depression. Burgh Island is already a popular destination for swimmers, with our iconic Mermaid Pool being recognised as one of the most glorious ocean pools in Europe. Encouraging guests to immerse themselves in everything the ocean has to offer is a great way to keep them coming back time and time again.

SEABORNE STAYCATIONS It’s no secret that being near the ocean can be very calming. In fact, a study published in the Journal of Coastal Zone management reported that people who have ocean views from their home report feeling calmer than those who do not. Placing the sea at the centre of a guest’s experience throughout their stay can help to build a sense of escapism and transport guests into a relaxing and restful state of mind. We encompass this at Burgh Island, every day, when we are cut off from the mainland at high tide each day. To reach our private tidal island, guests have the opportunity to ride the iconic third-generation hydraulic sea-tractor, designed in 1969 by Robert Jackson CBE in exchange for a case of champagne. It’s the only one of its kind in the world, providing guests with an unforgettable marine adventure before they have even reached the lobby. We plan to convert our sea-tractor to an electric vehicle in the coming years, cementing our commitment to doing all we can to be as sustainable as possible. This National Marine Week, I encourage all hoteliers to reflect upon their connections to the ocean and our natural habitat and consider what they can do to support local businesses who rely on the ocean. It’s also a great opportunity to appreciate the natural beauty of our world and understand the importance of taking sustainability measures to protect it.

Shaker Group Takes on First Star Pubs & Bars Lease Shaker Group, established in 2001 and run by husband-and-wife team Adam and Theresa Freeth has taken on its first Star Pubs & Bars lease, The White Hart in Redditch, together with their group operations manager, Victoria Coliandris. The pub, which has been closed since the start of the year, will reopen in early September as a premium family and dog friendly local following a £400,000 plus joint refurbishment with Star Pubs & Bars.

team are ready to take on sites. We’ve trained tens of thousands of people over the years and most share a desire to be their own boss. However, many remain ‘intrapreneurial’ working within businesses and receive just a wage. They don’t get the upside from the risk of putting their own money into a business. With our background of running our own restaurant, pubs and hotels together with our consultancy expertise we can help ambitious team members to progress to the next level.

The Hart is the first of five sites the group intends to establish in the next three years, together with members of their team who are ready and keen to run their own pubs. The group already owns Gas Street Social in The Mailbox in Birmingham & The Orangery, a restaurant & hotel in Redditch. It also has the Shaker Consultancy and Shaker Bar School a training and bar consultancy firm working across projects in the UK, Europe, Africa. Recent projects include training beverage staff for Marriott across Europe and for 19 different bars on P&O Cruises including training their 70+ team on their latest ship, The Iona.

“We’ve had our eye on the White Hart for 10 years. It’s a fantastic pub in a great location with the potential for multiple income streams. There’s nothing like it within a 100-mile radius. If it works well we would hope to look at other Star pubs in the future for our expansion plans. Coincidentally, the very first pub I worked in was my mother’s pub in Redditch – The Duck Inn. It is now a Star site.”

Adam says: “We are building our business model around our people. Our people are recruited because of their potential and ambition not just experience. We will grow our estate as and when members of our

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-

Phil Mardon, Star Pubs & Bars’ Area Manager says: “The changes to the White Hart are going to be massive and will result in a fantastic pub for the local community. It’s great to have The Shaker Group on board and I look forward to building a long-term relationship, helping them grow their pub business.”

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/

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Issue 118

Wetherspoons “Remains Cautiously Optimistic” on Future Trading Pub operator JD Wetherspoon has reported like-for-like sales in the first 11 weeks of JD Wetherspoon’s Quarter Four of the current financial year were minus 0.4% (-0.4%), compared to the same, pre-pandemic, period in 2019. This was an improvement compared to the previous quarter, when sales were minus 4% (-4%). The company stated: “Many people predicted a boom in pub sales when lockdowns and restrictions ended, due to pent-up demand, but recovery for many companies has been slower and more laborious than was anticipated. Sales of spirits (plus 4.4%), cocktails (plus 18.6%), food (plus 2.1%), hotel rooms (plus 8.4%) and fruit/slot machines (plus 16.6%) were positive in the quarter, but sales of draught ales, lagers and ciders, historically the largest contributors to pub sales, were 8.0% below 2019. Wetherspoon operates 48 pubs trading as Lloyds, which had sales of plus 6.0% in the period. These pubs play music, unlike the rest of the estate, mostly during weekend evenings. Contrary to expectations, sales in major city centres, apart from London have been stronger than suburban locations or smaller towns. Staff retention levels have improved, the company has announced, pub managers have average length of service of 13 years 11 months (FY19: 12 years two months) and kitchen managers ten years five months (FY19: Eight years one month), for example. Staffing levels, morale and retention are also reflected in the key area of hygiene scores. Local authorities run a ‘scores on the doors’ scheme, whereby environmental health officers

award pubs and restaurants marks out of five. Wetherspoon currently averages 4.99 out of five, its highest ever result, and the highest level of any substantial pub or restaurant company, we believe. In Scotland, where a ‘pass or fail’ scheme is used, all Wetherspoon pubs passed. Although repairs were reduced to minimal levels during lockdowns, there has been an element of ‘catch-up’, so repair costs in FY22 will be around £99m compared to £76.9m in FY19. Marketing costs also increased substantially since changes in restrictions necessitated, for example, new menus. Wetherspoon has invested £128m in the acquisition of freehold reversions of 48 pubs since FY19, of which it was previously the tenant, bringing the number of freehold pubs to 582, 68.3% of the estate. In addition, the company has also ‘regeared’ the leases of 15 pubs in this period, usually at lower rents than previously applied, with fixed, five-yearly rent reviews, which are significantly below current inflation rates. Of the company’s 270 leasehold pubs, 116 now have fixed rental increases. Wetherspoon has contracts for energy supplies until the end of FY23 at fixed prices which predate the current spike in energy costs. Wetherspoon chairman Tim Martin said: “When covid-19 struck in early 2020, most governments, with the exception of Sweden, abandoned their WHO-approved pandemic plans and copied China’s approach by ‘locking down’. There have been many unintended consequences. Large numbers of people, as has been widely reported, have left the workforce, mainly through early retirement. Many people now work from home, rather than from offices, which has had a significant impact on transport and hospitality businesses, among other examples. The ‘fear factor’, used by governments to encourage compliance with lockdowns and restrictions, has also had lingering after-effects, with many people remaining cautious about leaving their homes. Inflation, mainly a result of the ‘money printing’ which was activated by governments and central banks to finance lockdowns, has proved to be far higher and more intractable than anyone anticipated.”

Guild of Beer Writers Annual Competition Opens for Entries consultant and former editor of Inapub magazine; Fergus Fitzgerald, production director at Adnams; Kelly McCarthy CBII, licensee of the Old Sun Inn in Yorkshire; John Mitchinson, co-founder of crowfunding publishers Unbound; Ned Palmer, cheesemonger and author and Michelle Perrett, industry journalist and communications expert.

NEW AWARDS LAUNCHED WITH 17,500 PRIZE FUND Journalists, writers, bloggers, broadcasters and photographers who communicate about beer or pubs are invited to enter the Guild of Beer Writers’ annual awards before the deadline of 2 September. This year’s competition offers entrants a choice of 16 categories – its highest-ever – and the chance to share in a £17,500 prize fund.

After initial judging, the Guild will publish a shortlist for all categories in November, and winners and runners up for each will be unveiled at the Awards Dinner. One category winner will go on to win the overall Beer Writer of the Year Award and the Guild also will also name its Brewer of the Year, sponsored by SIBA, based on votes cast by Guild members.

Two new awards are being launched, for Best Communication About Diversity in Beer, and for Best Communication about Cider, the latter following the Guild’s decision to broaden its remit to support cider. At the same time, several categories have been reshaped to better reflect the way writers and others communicate about beer and pubs. All category winners, runners-up and the overall Beer Writer of the Year as well as Brewer of the Year, will be announced at the Guild’s popular Awards Dinner, taking place on 23 November at One Great George Street in London. All entries will be judged on how well they further the Guild’s mission “to extend public knowledge and appreciation of beer and pubs”. Judging is carried out by a panel of writers, communicators and industry experts chaired by Pete Brown, current Beer Writer of the Year. Guild Chair Emma Inch said, “We are delighted to be running our annual awards with more categories than ever and a generous prize fund for our winners. “Despite the challenges for our industry over the last couple of years, support for the competition has been unwavering, both from the brewers and others who sponsor the awards, and from the communicators who enter their work. We’d urge anyone who communicates about beer, pubs or cider to look out their best writing, audio, video or other communication from the last 12 months and enter: the awards are open to all, and all have an equal chance of winning.” She added: “In addition, we’re thrilled to be returning to One Great George Street for our Awards presentation and dinner, which has become a ‘must attend’ in the industry calendar, with bars provided by our sponsor brewers, wonderful food matched with beers, and the company of around 200 Guild members and industry friends.” This year’s judging panel includes: Mitch Adams, Beer Sommelier and beer buyer at Euroboozer; Molly Davis, head of communications at the BII; Claire Dodd, travel and drinks writer; Matt Eley, communications

Tickets for the Awards Dinner, open to Guild members and industry friends, will go on sale on the Guild website later this year. Full details of all categories, and advice on how to submit entries, can be found on the Guild’s website. Closing date of 2 September and work submitted must have been published between 1 September 2021 and 31 August 2022. THIS YEAR’S CATEGORIES • • • • • • • • • • • • • • • •

Best Commissioned Beer Writing, sponsored by Greene King Best Beer Communicator, Regional Media, sponsored by Adnams Best Book about Beer or Pubs, sponsored by HEINEKEN Best Audio Beer Communication, sponsored by Asahi UK Best Communication about No and Low Alcohol Beer, sponsored by Budweiser Brewing Group UK&I Best Communication about Sustainability in Beer and Pubs, sponsored by Carlsberg Marston’s Brewing Company Best Communication about Beer and Travel, sponsored by VISITFLANDERS Best Communication about Pubs, sponsored by Shepherd Neame Best Newcomer to Beer Communication, sponsored by Fuller, Smith & Turner Best Citizen Beer Communicator, sponsored by Krombacher NEW: Guild Award for Best Communication About Diversity in Beer NEW: Best Communication About Cider Best Beer Business Communication Best Self-Published Beer Writing Best Video Beer Communication Best Corporate Beer Communication

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

CLH DIGITAL

Issue 118

Run Away From The Runway: Cotswold Hotel Launches ‘The Carbon Saving Cancellation Package’ As An Alternative Option For Those Facing Flight Chaos With airports in chaos and travel plans thrown into disarray by flight cancellations, a Cotswold hotel is seeking to offer an alternative with its ‘carbon saving cancellation’ package, where it looks to offer a discounted home-grown holiday option for those faced with cancelled flights – while also rewarding guests with ‘carbon credits’ to spend at the hotel depending on how much carbon their cancelled flight would save. Targeting travellers who, having booked time off work for a holiday, have been unable to fulfil their plans thanks to travel disruption, Stroud’s Stonehouse Court Hotel is offering 32% discounted last minute stays for those who’ve been faced with the headache of a cancelled flight and, subsequently, have no holiday to enjoy – with the discount reflecting the saving on a person’s annual ‘carbon allowance’. On top of an initially discounted booking, it’s also offering ‘carbon credits’ based on the approximate carbon compensation cost of their flight for the guest to spend as they see fit. Stonehouse Court hotel is based in Stroud, just on the western edge of the Cotswolds, and recently won a Green Tourism eco-award for its sustainability initiatives. With environmentally friendly practices a key part of its approach, the hotel was keen to explore a way it can promote carbon savings, whilst also offering an alternative for those engulfed by this summer’s travel chaos. With Spain the most popular overseas destination for UK holidaymakers, a flight from Bristol (the hotel’s nearest airport) to Madrid is the equivalent of 0.39 tonnes of CO2 – equating to 32% of a person’s annual global ‘allowance’ of carbon emissions. By missing that flight then, they’re effectively saving a third of the person’s carbon ‘allowance’. Consequently, Stonehouse Court is offering 32% off last-minute midweek bookings for those with recently cancelled flights. Furthermore, the hotel is offering ‘carbon credits’ in the form of food and beverage discounts based on how much carbon has been saved. With the carbon compensation cost of an economy flight to Madrid, Spain, being £7.15 per person – guests, as an example, would have that to spend in the restaurant/bar on top of their discounted rate. While individuals who’ve missed out on a flight the equivalent of Bristol to New York could benefit from £31.72 carbon credit – reflecting the difference in distance and therefore the carbon saved. Maz Jurko, General Manager of Stonehouse Court hotel, commenting on the offer said: “There’s only one thing worse than being at an airport and all set to travel when the dreaded ‘flight delayed’ message appears on the departures board – and that’s the ‘flight cancelled’ message. Sadly, so many travellers have already faced this

very scenario over the summer, with seemingly many more to come.” He added: “Here at Stonehouse Court, we’re an environmentally focused hotel and are always keen to do our bit. By not flying, guests are making considerable savings in carbon emissions, which, whilst not making up for the disappointment of a missed holiday, is de facto contributing to the fight against climate change – and something we wanted to recognise.” Maz continued: “And whilst we wanted to offer a discounted rate to help make a last minute alternative holiday more palatable, we also wanted to add an extra element to highlight the carbon savings – and hit upon the idea of carbon credits as an added incentive.” With sustainability a big focus for the hospitality industry, Jane Pendlebury, CEO of HOSPA, the Hospitality Professionals Association and a leading voice for the sector, commented on the hotel’s initiative, saying: “It’s a wonderful way of highlighting the carbon impact of flights. With so much travel disruption this summer, airports and airlines are really under the spotlight. And whilst cancelled flights will save on carbon emissions, delayed flights just serve to add even more – as waiting planes on the runway continue to burn fuel.” She continued: “Whilst we have enormous sympathy for our wider travel industry colleagues, the UK has a thriving hospitality sector that’s still firmly in post-pandemic recovery mode and keen to welcome guests for another summer of staycations. Stonehouse Court hotel is a fantastic example of how the industry is using innovative and creative means to highlight our domestic offering. Hopefully, we’ll see more hotels offering similarly green-centric initiatives, with a sustainable approach such a big part of hospitality’s future it’s marvellous to see innovative operators showing the way.” To calculate the carbon impact, Stonehouse Court used C Level’s flight carbon calculator, which uses Defra carbon factors and methodology to calculate various carbon impacts. Prospective guests keen to benefit from the package would need to call the hotel to book directly and provide a form of evidence of the cancelled flight, which would need to have occurred some time between 1st July 2022 and 30th September 2022, when the deal will end. The offer is also dependent on availability, with certain restrictions applying including the carbon credits offer only calculated on the missed outbound flight, while there’s a credit cap of £32 per room – reflecting the annual carbon allowance. For more information about the hotel, please visit www.stonehousecourt.co.uk or call 01453 794950 to book.

Fast Growing Pub Company, The Oakman Group, Reveals Fruits Of Its Labour With Unveiling Of New Kitchen Garden At Buckinghamshire Pub When Peter Borg-Neal started his pub group, Oakman Inns, he told his friends and investors: "We aim to run a business that we're proud of, leaving things a little better than we found them for our neighbours, the environment, and our guests."

we will deepen the relationship between our guests, the environment, and our neighbours. For example, starting at the kitchen's back door, undervalued "waste" such as vegetable peel, coffee grounds or wood ash from the pizza ovens, will be recycled into our compost production.

That commitment will, literally, come to fruition at their first Open Day on Saturday 23rd July, when The Oakman Group unveils their new 1.2-acre kitchen garden in the grounds of The Akeman Inn at Kingswood near Aylesbury to their Buckinghamshire neighbours and the local community.

The Oakman Group has often been at the forefront of a sustainable approach to good hospitality practice. For example, they were the first multisite pub company in the UK to withdraw the supply of single-use plastic straws and cocktail stirrers which has since become law.

From midday to 5pm, the Oakman Garden team, led by Philip Jones, the company’s Gardens & Sustainability Manager, will be on hand to show visitors and their families the fruits of their labour so far with guided tours. Additional activities and garden games will be laid on for the children and plenty of refreshments will be served from a food truck and outdoor bar. As well as planting over 500 native trees to create a new woodland margin, and apple and damson orchards, Philip and his team have been quietly working away over the last few months building new beds, paths and poly-tunnels. They were enriching the soil over the winter and have created a series of highly productive plots that will allow for rotational planting, propagation, and healthy, sustainable crops for their restaurants. The growing list really is an impressive cornucopia of seasonal fruit, vegetables, salads and herbs ranging from multiple cultivars of cucumber, tomato, beetroot, radish, mint and turnip to French beans, chilli peppers, edible leaves and herbs for seasoning. Philip said: “There’s nothing quite like fresh produce. In time, we hope that the Oakman Kitchen Garden will not only be a valuable and sustainable resource for our restaurants but will eventually develop into a valuable educational and community asset. We believe that by growing our own fruit, herbs and vegetables,

Peter Borg-Neal said: "We're investing in what I recognise is a very tiny step, but for a multiple-site pub group like Oakman, I think this is a first. It is so much more than being about food – although, of course, we will be producing our own fresh and superior-tasting produce – but it’s also about reinforcing the connection between our guests and the natural growing cycle through our seasonal menus. As well as re-using our natural waste for composting, the Kitchen Garden will help us to take small steps in reducing our carbon footprint for food sourcing and deliveries. Then, of course, there is the opportunity to create an educational resource to inspire young people to think about growing their own - even if it is just some salad leaves or spuds in an old tub." The pub group is not aiming to become self-sufficient; it has after all grown from one to nearly 40 pubs in just under 15 years and employs over 1,500 people. However, it is conceivable that Oakman’s Daily Specials will one day all feature plant-based ingredients harvested in their own Kitchen Garden. Add to that the benefits of reduced deliveries, zero plastic wrapping or packaging and the Oakman Kitchen Garden seems like an idea that could - and should – grow and will hopefully encourage others in the hospitality industry to "leave things a little better than they found them."

Works Commence at Hotel Project in Coventry City Centre Developers have broken ground on a £20million project to bring a new Hotel Indigo to Coventry. The boutique Hotel Indigo will boast 100 modern bedrooms designed around Coventry’s rich history. The hotel will have a gym and a stunning restaurant and bar which will be open to hotel guests and the public. Astlebridge has released CGI images of the five-storey hotel, which will open next year, and was joined by partners Coventry City Council and the main contractor on the development, Bowmer + Kirkland, to commence work at the site in Friargate this week. Hotel Indigo is IHG Hotels & Resorts’ boutique hotel brand, offering guests a unique experience at every property, each inspired by its unique locality that tells a distinct story celebrating the people, places and experiences making them one-of-a-kind. Jenna Dienn, Director of Castlebridge said:

“We are delighted to be breaking ground in Coventry, this Hotel Indigo will be a great addition to our portfolio and a huge success. It has been a tough time for everyone over the past couple of years but as a team we have made this project happen. We look forward to the opening the doors in winter 2023.” Willemijn Geels, Vice President Development Europe of IHG, said: “We are delighted to be working with Castlebridge to bring a Hotel Indigo to Coventry. No two Hotel Indigo hotels are alike and the 100-key property in Coventry will reflect the unique ethos of Hotel Indigo by creating an immersive hospitality experience that draws on the history, rhythm, and pulse of Coventry’s vibrant city, for both leisure and business guests. “We’re incredibly proud to be expanding the Hotel Indigo brand in the UK; we currently have 33 open hotels and a further seven properties in the pipeline, of which Hotel Indigo Coventry is one.” Once launched, the hotel will create 42 full-time jobs and 21 part-time roles managed by Castlebridge Hospitality.

CLH News

Issue 118

Greene King Offering Free Pints During Women’s Euros ber of Greene King managed sports pubs.

Pub company Greene King is offering Free pints to people watching the current women’s Euro tournament who share the same name as an England team player.

Chris Conchie, head of marketing for Greene King sport, said: “Despite the fact that the Women’s Euros tournament grows in popularity each year,

The offer includes a free pint, a bottle of icebreaker pale ale, or a soft drink alternative, and customers must produce photo ID during live games to claim the drink!

there is still a massive lack of awareness and support for the individuals who

The offer was launched by Greene King after new research revealed that more than a third of Brits (37%) have never heard of any of the women’s England football team, and are almost three times more likely to have heard of a male England footballer than their female counterparts.

support right across the UK for our Lionesses and champion the incredible

Every England Women’s group stage match will be shown live across a num-

The offer of a free drink is available in a total of 810 pubs across the UK.

make up our incredible team. “This limited time offer isn’t just about a free drink, it’s a chance to show UK talent on display on the world stage.”

Lumley Castle Guests Support North East Charity and young people who couldn’t get help any other way,” she said.

GENEROUS guests at a North East historic hotel have given a local charity a boost to its coffers.

“Every penny is really important to us, so we are thrilled that the guests at Lumley Castle have agreed in such great numbers to give to us.

Lumley Castle Hotel, at Chester-le-Street, has been a great supporter of Hope4Kidz, a regional good cause which raises money to fund a number of initiatives for young people facing a range of challenges.

“A pound might not seem like a great amount of money but when people donate it in such great numbers, it all adds up to a fantastic boost which will be really well spent on helping young people from across the North East.”

And now the hotel has handed over a cheque for £2200, raised by guests who agreed to donate an additional £1 to the charity when they checked out.

Gordon Cartwright, General Manager at Lumley Castle said they were pleased to be able to hand over such a substantial amount.

Hope 4 Kidz was picked as the luxury hotel’s charity of the year, helping with everything from hosting events such as the free teddy bears’ picnic and its annual ball to giving space to hold its AGM.

“Our reception staff have just asked guests as they check out if they’d like to donate £1 to Hope4Kidz and many of them did,” he said.

The money raised will now go to support the charity’s beneficiaries, which include young people suffering from physical or mental disabilities, those living with a serious illness or children living in poverty.

“There was absolutely no pressure but many of them could see what good work the charity does and so were more than happy to help. “We are so glad this will make a difference to Hope 4 Kidz and also want to thank the generosity of our guests who have been so kind and thoughtful.”

Viv Watts, Chief Executive of Hope 4 Kidz, is delighted with the donation. “Hope 4 Kidz is a very small charity but we support a range of families

A Meeting Of Minds: Hospitality Professionals Association Set To Host Its Annual HOSPACE Conference in London Later This Year ers to be announced shortly.

The Hospitality Professionals Association is once again set to unite the industry at its annual HOSPACE conference — offering networking opportunities with leading industry figures coupled with insightful, topical discussions on key issues affecting hospitality.

Notable contributors at last year's event included Kate Nicholls, Chief Executive of UKHospitality, Sue Williams, GM of Whatley Manor, Veryan Palmer of the Headland Hotel, Mark Edwards of BDO, Samantha Williams of Profitroom and Caroline Baldwin, features and special projects editor at The Caterer — with many more leading industry voices expected to take the stage.

Confirmed for the Royal Lancaster London on Thursday 17 November 2022, HOSPA will play host to an array of discussions and workshops from leading minds in the industry — followed by its popular gala dinner and award ceremony in the evening. The event is set to address some of the key issues impacting the contemporary hospitality landscape, including sustainability, technology, cyber security and career progression — something that has been at the forefront of HOSPA’s agenda with its recent #ShareYourSuccess campaign. Initial planning for the event estimates 500 guests will attend in person, with limited remote capacity thanks to the use of virtual technology — a hybrid format that has proven very popular in the last two years.

and last year's HOSPACE event was welcomed by many following the isolation of the pandemic. We are hoping to emulate that success and provide attendees with informative and engaging discussions around some of the most pressing issues we all face.”

Jane Pendlebury, CEO of HOSPA, commented: “Following the success of last year’s event, we are delighted to announce that we will be returning to the Royal Lancaster for another evening of networking and celebration. There is really no substitute for in-person events like this one,

HOSPA will once again be calling upon a range of voices to discuss the ongoing impacts of the pandemic and how the industry has evolved and will continue to evolve as we move forward — with content and speak-

Jane continued: “Last year’s hybrid event was a great success, and we’re hoping to replicate that level of accessibility through a similar format this year. Of course, no HOSPACE event would be complete without our much-anticipated gala dinner and award ceremony in the evening — a collective celebration which seeks to shine a light on those exceptional individuals who help firmly position hospitality as one of the UK’s leading sectors.” To register for HOSPACE 2022, please visit: https://www.hospa.org/hospace-tickets More information on HOSPACE and its programme can be found via www.hospace.org, while www.hospa.org provides more information on HOSPA’s wider offering.

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

Hubbard Advice On Keeping Your Ice Machine Clean 26

CLH DIGITAL

Issue 118

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. 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 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.

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 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

6-Month Moratorium Triggered on Otley Pub The 6 month moratorium, part of the Asset of Community Value legislation, has been triggered on the historic Manor House pub in Otley, to give the local community longer to secure its future as a pub.

fire. In the warmer months, the surprisingly large outdoor terrace at the back is a pleasant place to enjoy the weather, along with a marquee for music and an impressive seated smoking shelter.

The Manor, which dates back to the 19th Century, is named after the Thomas Constable’s impressive Grade II listed home, is an attractive mid-terrace pub and a proper community local situated opposite the maypole on Manchester Square. Current owners Thwaites of Blackburn have decided to sell the Manor and tenants David and Eileen Stefan had a farewell weekend last weekend, to end their nine years at the pub.

So it is a great opportunity for the right owner and Otley Pub Club look forward to working with whoever comes forward to buy the Manor House as a pub, whether this is a commercial operator or a community bid.

In the case of the Black Horse Hotel in Otley, where the Asset of Community Value moratorium was also triggered, Kirkstall Brewery then came in and bought the pub at the end of the sixth months, so there is a similar opportunity for a local brewery or small pub company or an individual to buy the pub. Otley Pub Club will campaign to keep the Manor as a pub and will support any new owner or a community bid and will oppose any attempts to change the use of the pub. Prospective new owners and community groups can take a 3D tour of the pub on Otley Pub Club’s website, thanks to the work of Apollo3D. The Manor has a reputation for folk music, with sessions and open mic evenings and it has long been the post concerts venue of choice for musicians on the annual Otley Folk Festival weekend. The Manor has a historic late 1am licence meaning that many people, often including other pub and hospitality staff, gather there at weekends.

Rob Skinner, Chair of Otley Pub Club said: “There is now a six-month period in which we can secure the future of The Manor House as a pub, as it has been since the 19th Century. The Manor House is a proper community local, with huge history and a reputation for music. “We hope that either a new operator will agree to buy the pub or that a community group will raise the funds to do so. Either way, The Manor can be a successful pub and we look forward to working with others to secure the future of this famous and much-loved pub”. Greg Mulholland, President of Otley Pub Club said: “We urge Thwaites to commit to working with us and the community, to ensure that the Manor remains as a pub. The Manor is both a historic pub and a unique one and very important as the most easterly pub in Otley. “We hope that new owners will approach us and work with the community to ensure the Manor remains as a pub and reopens again once it has been purchased and its future is secure”

The pub has separate areas giving a traditional and cosy feel and in the winter, there is an impressive open

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.

CLH DIGITAL

Issue 118

Heating Solutions

Gas Water Heating & Sustainability If you are wrestling with meeting calls to be more environmentally aware as a business, then it is worth understanding that a limitation on new gas grid connections for heating systems becomes effective this year. However, this mandate does not apply to already connected buildings. For the time being, if a hospitality business uses gas and is intending to refurbish premises then it can upgrade to new condensing gas-fired appliances until 2035 without fear of breaching new buildings regulations. This provides a safety net while assessing new low carbon technology options prior to the 2035 deadline. Opting for a heat pump based all-electric hot water system is going to considerably reduce emissions, but comes with additional capital costs, despite the government’s boiler replacement scheme which is open to small businesses. For those ‘on gas’ it is well worth considering the implementation of solar thermal preheat for gas-fired systems if you wanted to make sus-

tainability commitments with proven and genuinely renewable technology. But with so many companies already using gas, and aware of the cost implications that come with system replacements, Adveco has developed two new ranges of direct-fired condensing water heaters – the AD and the ADplus for instantaneous demands. Both ranges provide a compact, floorstanding design that is easy to introduce into an existing plant room. High efficiency translates into 30% savings in fuel consumption, making it more cost-effective, while reducing emissions. Both AD and ADplus exhibit ultra-low NOX and CO emissions. So long as there is an existing gas connection, the AD & ADplus can help bridge towards the next generation of more cost-effective sustainable technologies, such as hydrogen in the gas grid. 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

Chef's Buyer's Guide

Issue 118

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 118

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 118

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

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New Additions to the Weetabix Portion Pack Range By David Bone, Foodservice Channel Manager, Weetabix Catering for the differing needs of consumers at breakfast can be a tricky business. We know that they want taste but are concerned about the healthiness of their breakfast so delivering tasty healthy cereals has always been a focus for us. Weetabix Original is and will always be a low sugar, high fibre cereal. It is low in salt, fat & sugar to aid a balanced diet, fortified with vitamins and iron. It is by definition, HFSS & CQUIN compliant. Our more indulgent products such as Weetabix Chocolate, Chocolate Crispy Minis and our new launch Weetabix Melts also share strong nutritional credentials with the parent brand. Cereal has a lot of versatility – it’s quick and convenient but can also be personalised with additional toppings and different milks, which taps into the trend for personalised breakfasts. This is a great option for caterers to allow consumers to customise their breakfast cereal, offering variety in the morning. Cereal is also still the number one breakfast product - it offers great value for money, which will be important both to consumers and caterers in the months ahead. Whether you’re expanding your continental breakfast offering or looking for convenient options to serve, our new portion pack range helps caterers satisfy convenient individual servings, regulate portion control and provide lower volume service.

Weetabix Original and Weetabix Chocolate are now available as two-biscuit portion packs in the classic Yellow Box format Weetabix Crispy Minis Chocolate Chip is available in a 40g portion pack. Convenient, easy to prepare, hygienically packaged and portable, Weetabix’s portion packs are ideal for breakfast serving occasions. Weetabix On the Go breakfast drinks are a great way to offer a convenient way to start the day for customers. Available in deliciously smooth chocolate, vanilla, strawberry, or banana flavours, our Weetabix On the Go range all provide the protein, energy, and fibre of a typical Weetabix cereal with milk. Alpen cereal bars also offer a perfect snacking boost to offer any time of day, offering a high in fibre snack in a range to tasty flavours. See tbe advert on page 15 for further information.

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.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISERS.

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

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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 118

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 40

CLH DIGITAL

Issue 118

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 42

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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

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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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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!

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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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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

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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 118

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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Design and Refit

Issue 118

The Changing World Of Hospitality Interiors By Nicola Ball, Associate Interior Designer at KKA (https://kka.studio) The world of hospitality interiors is changing. Heineken announced last week that they would be spending up to £40 million on pub upgrades, in a bid to maintain commercial success in an increasingly competitive and diversifying landscape. The pandemic has taught businesses the combination of agility and robust contingency plans have proven priceless. Across the architecture industry we have seen client briefs change at a moment’s notice. Hospitality spaces that were designed for short-term stays were hosting guests for longer periods due to the demands of self-isolation, and thus, weren’t meeting their demands – albeit in the most unprecedented of circumstances. However, we’ve demonstrated the ability to respond with the nimbleness required to adapt when needed. But, with the resurgence of hospitality in full flow – and a summer of maximum capacity events around the corner – it’s timely to consider how hospitality briefs have changed during this turbulent period.

When designing interiors for hospitality venues near airports, major sporting or music venues, the brief is targeted towards guests staying for a short period. These spaces are perfect for the business professional working away from home, those away on a long weekend, and any others looking for ‘quick-fix’ accommodation that can fulfil their needs.

The differences between the two styles of venue are deeply considered, and for a venue to change to meet the demands of the other, they must be very flexible. During the last two years a number of hospitality venues have been faced with this challenge. The Courtyard by Marriot at London City Airport had to deal with this first hand, with KKAI having to alter its interior plans to meet the demands of longer-term guests having to complete isolation periods after international travel, rather than a quick stop-over. The venue altered its approach to lighting, check-in, food and beverage offering and finishes, in order to quickly meet the demands of its guests.

These venues provide a different experience from longer stay spaces, from the lighting, check-in or food and beverage offering.

Now, with summer round the corner, international travel becoming easier and a full calendar of maximum capacity events taking place, have the considerations of future briefs changed?

Lighting in these spaces is much lower and atmospheric with softer, delicate furnishings that bring an extra layer of comfort to guests. Check-in services are typically automated, coupled with the ability to order convenient room-service, minimising contact with staff so they can get to their workplace, event, or destination more efficiently.

Through delivering the Hilton Garden Inn at Silverstone, KKAI have found first hand that there is still a demand for short term hospitality, with the associated considerations. However, certain aspects are being reconsidered.

When comparing design of longer-term stays, there is a large disparity in guests’ needs. In longer stay spaces furnishings and finishes have improved durability, meaning they have an extended lifespan and quality doesn’t deteriorate from overuse. Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates everyday life at home, rather than atmospheric lighting that can lead to over-relaxation. As expected, the food and beverage offering is different too. Rather than ‘quick-fix’ meals, guests are offered holistic menus and partner with local suppliers to offer different dining experiences.

Wellness is now at the forefront of every design decision. These spaces need to be inviting for guests who are apprehensive about returning to large crowds again. As such, maximum capacities have been reassessed, with management teams including a certain amount of flex within elaborate contingency plans. Also, finishes – across all spaces – are more durable. Due to increased cleaning, antimicrobial fabrics and materials are favoured. Although we can be excited about returning to original briefs that made hospitality venues a place of escapism, it is important that operators learn from the experience of the last two years and evolve with it – not doing so could have disastrous implications for the hospitality industry.

Prevent Dine & Dash with CardsSafe The CardsSafe system is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab, which means it is the ideal deterrent for anyone contemplating walking out of your establishment without paying. CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits. Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps to increase the bottom line by eliminating dine & dash while fighting card fraud simultaneously. “The CardsSafe system is great for servicing customers who enjoy our outside areas.” Deborah Steel, the Director of the Deers Hut in Liphook in Hampshire. Increasing profit and reducing walkouts, CardsSafe offers many benefits to its cus-

tomers. 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

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-

Design and Refit

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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

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Design and Refit

Issue 118

• 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

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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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Issue 118

Design and Refit

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 Refurbishing? Issue 118

Lifeforms Design 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.

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

Second Clearance Showroom

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 eye-catching 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, 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 Call us: 01255879896

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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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Issue 118

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

Property and Professional

Issue 118

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

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