CLH Digital - Issue #120

Issue 120

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10 Million Pint Bonanza as Fans Head to Their Local to Support the Lionesses

The British Beer and Pub Association is predicting that 10 million pints worth £40m will be poured and enjoyed this Sunday as the Lionesses face Germany in the UEFA Women’s Euros.

With momentum and support growing ahead of the game, and the country getting behind the so far unbeaten team, the trade association is hoping people will

head to their local pub to cheer on England to victory.

The event is hoped to boost trade by up to one-third and with 10 million pints to be sold compared to just over seven million on a typical Sunday in July.

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Issue 120

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Although I am not holding out much hope, I have written to both Conservative Party leadership camps inviting them to submit an article or take part in a Q&A as an opportunity to inform our readers what their policies will be to support the hospitality and licensed on trade sector when one of them becomes leader.

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While I say that I am not holding out much hope, it is not that I think they will dismissively ignore my request.

I think it is just a matter of timing! Both candidates are consumed with TV debates and mainstream media, and while I do understand the need to appeal to the mainstream, we offer a dedicated route to the United Kingdom’s third largest employer, the hospitality sector.

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

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

Peter Adams

In 2019 hospitality sector employed 3.2 million people and contributed £60 billion to the economy. Hospitality businesses represented 3-5% of businesses in each country and region. In the three months to March 2020 just when the pandemic broke, there were 2.53 million jobs in the hospitality sector in the UK, representing 7.1% of total UK employment. This of course would have accelerated considerably as we approached summer season The hospitality industry also has higher proportions of younger workers, foreign-born workers, part-time workers and workers from minority ethnic backgrounds compared to other sectors.

www.CLHNews.co.uk @CLHNews the sector.

On a complete sidenote I am delighted to admit I got it wrong! People who know me well know that I have been a rather outspoken critic of women’s football.

And without wishing to bring down a firestorm upon me, it is only an opinion I have shared with friends and refrained from putting out on social media. However, like the rest of the country I have been swept away with this tournament, so congratulations to the Now, the United Kingdom’s third largest employer is experiencing its toughest trading conditions in living memory. I could list the problems the sector currently faces, but as we women’s football team for getting to the finals and I, for one, will be watching the final on Sunday! all know many of the issues date back long before the Covid pandemic. To me the pandemic and our ludicrous overreaction in shutting down the entire economy was just Once again sports tournaments demonstrate the public’s desire to celebrate in the best another in a long list of policies which has hindered the sector, bringing it to a point of place possible, the local pub. As our front page story shows an estimated 10 million pints crisis. will be served on Sunday, and the tills will be ringing to the tune of £40 million. I suspect Regular readers will know that Rishi Sudak, when he was Chancellor, provided a detailed that might be a conservative guess and if we win you can add another few hundred thousand pints on top of that! response to a letter I wrote to him on taxation in the hospitality and licensed on trade.

His response ruled out any concessions whatsoever.

I have already picked the pub I will be watching it in - a great sports bar and walking distance from where I live, can’t ask better than that!

However, as we have seen in recent televised debates, he has lost considerable ground to his opponent who is championing tax cuts, and Mr Sudak is reconsidering its taxation Once again I would ask the favour - we are trying to maximise our advertisers reach as position. much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, Facebook and our newly created Instagram, and encourage as many I do hope, at the very least, candidates provide an article on what their intentions the sector are. In my letters to them I highlighted all the well-known issues which are holding people you know in the trade to subscribe to our digital issue. the sector back, and highlighted examples where changes of policy abroad have benefited 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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10 Million Pint Bonanza as Fans Head to Their Local to Support the Lionesses Issue 120

(CONTINUED ON PAGE 3...)

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “It has been fantastic to see so much passion and excitement building for our Lionesses. This tournament has inspired many and shown that anyone can and should be able to play and enjoy football.

“We’re optimistic that the final will give a boost to pubs and hoping it may be even more than predicted, as the widespread interest in this year’s women’s tournament so far has been unprecedented.

“We’re looking forward to fans making the most of Sunday’s final by heading to their favourite pub to cheer England on to victory, because there really is no better way to enjoy a game than with a pint in hand at your local.”

Greene King is offering a free drink to all customers watching England vs Germany at one of their pubs this Sunday.

FREE DRINKS As fans gather to support England women Lionesses, pub operator Greene King are offering free drinks at over 700 sites across the UK. All customers need to do to claim the drink is download an app and register their account no later than 12.00pm on July 31.

The Greene King deal includes both alcoholic and non-alcoholic drinks in a bottle or on tap.

You'll also get 10% off all other purchases made using the app.

The pub chain will additionally donate 10p from all season ticket drink sales to the UK charity Women in Sport, which tackles gender inequality in sport.

The free drink will be added to your app at 3pm on Sunday - just before kick off.

“Whatever happens on Sunday, it’s important we don’t just see this as a one-off moment for women’s sport. We need to do everything we can to continue the buzz that has followed this tournament and inspire the next generation of women in sport.”

Wendy Hawk, Head of Communications and Engagement at Women in Sport also said: “The Lionesses are making history and change is happening both at the elite and the grassroots.

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puts it on par with the sell-out Chelsea Vs Real Madrid clash last year.”

CHANCE FOR REVENGE Up to 7,000 football fans will be able to watch a free screening of the UEFA Women's Euro final this Sunday (31 July), following England's rout against Sweden in Tuesday's semi-final.

“We are grateful that Greene King are supporting this success in their pubs and their communities right across the UK.

England beat their Scandi rivals convincingly — with a 4-0 scoreline, and possibly the cheekiest Lioness goal of all time, courtesy of an Alessia Russo backheeled nutmeg.

“Together we can inspire a generation and ensure the women’s Euros creates a legacy for the future.”

England face Germany in this weekend's final. They beat England 6-2 in the Euro 2009 final, so maybe there's a chance for sweet revenge!

RECORD CROWDS

SMASHING RECORDS

Data from Stonegate has shown that pubs are set for record crowds watching England women take Germany on Sunday. Figures released by Stonegate today, show an 109% increase in bookings for the final (vs semi-final), with the company set to smash previous attendance figures for a women's football fixture.

Several attendance records have been smashed during UEFA Women's EURO 2022 and another landmark was reached following the semi-final between Germany and France. The overall tournament attendance record of 240,055 set at Women's EURO 2017 in the Netherlands has now been doubled, with last night's match bringing the total attendance of this tournament to 487,683.

The 4-0 semi-final result on Tuesday night saw an increase in alcoholic drink sales of 39% across Stonegate’s portfolio of 1114 venues that show live sport.

For the final, Stonegate expect footfall numbers to match and even exceed those seen for men’s UEFA Champions League knockout games, which are traditionally popular in pubs due to the restrictive pay-perview access in people’s homes.

Footfall statistics show that the semi-final clash between England vs Sweden drew similar sales comparative to Spurs vs Chelsea in the Premier League and Wales vs Scotland in the men’s Guinness Six Nations earlier this year, both notoriously known to fill local pubs.

NOTHING SHORT OF FANTASTIC

“We’ve never seen anything like this for women's football. It’s incredible. The way the country is getting behind the Lionesses at their local pub is superb,” said Stonegate Managing Director Helen Charlesworth.

Faye Nixon, marketing manager for Greene King Sport said: “The Women’s Euros has been nothing short of fantastic. The team has broken so many records and we’re all thrilled they’ve made it to the final.

“Our busy nights are usually reserved for Champions League matches that are only available to watch on pay-per-view channels that we have in our pubs. But this fixture has already seen unprecedented demand that

Nearly 100,000 children have been part of that record-breaking attendance while 47% of all fans in the stadiums have been female, with a similar fan demographic anticipated for the final. Tens of thousands of international fans have travelled to England, bringing a festive atmosphere to the nine host cities.

The tournament has been marked by crowds enjoying this familyfriendly atmosphere, and the same buzz and excitement can be expected for the final between England and Germany on Sunday, which is set to establish another major benchmark.

With a tournament stadium capacity of just over 87,000 at Wembley, fans have the chance to be part of a new all-time attendance record for a EURO final tournament match. The current attendance record for a EURO final tournament game – men's or women's – was set at the men's final in 1964 between Spain and the Soviet Union, which was played in front of 79,115 spectators at the Estadio Santiago Bernabéu in Madrid.

Workforce Shortage Continues To Trouble The Hospitality Sector 4

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By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The hospitality industry is yet to see a significant post-pandemic recovery. The last two years for the sector have been turbulent, credit to the COVID-19 restrictions and Brexit. There are a bunch of challenges before the industry, such as the cost-of-living crisis forcing people to cut down on discretionary spending, restaurants and pubs staying closed due to extreme weather, and more. While these are short-term challenges, there's one that is putting a lot of pressure on the sector's recovery - staff shortage.

One primary reason for the shortage is Brexit. Following the UK's separation from the European Union (EU), immigration rules have changed, which means it won't be as easy as before for people to move to and work in the UK. When the COVID-19 pandemic struck, people from the EU went back to their home countries. Soon after Brexit happened, it made their return tough. Because there's no free movement now, it has become difficult for employers to find migrant workers. Similarly, migrant workers now find it less attractive to come to the UK.

HOW ARE BUSINESSES COPING?

Staff shortage is among the biggest obstacles the industry is facing right now, as restaurants, pubs, and hotels are struggling to find and retain staff. While there are expectations that the sector revenue will rise this year and provide relief to thousands of business owners facing the headwinds from record inflation and a faltering economy, there's no immediate relief in sight for staff shortage. Notably, having enough staff is critical to capitalising on the growth opportunities.

To deal with these challenges, businesses are opting for several ways, and one of them is offering pay rises. To attract more staff, employers are hiking the salaries of new recruits. This practice is being seen across all sectors in the UK. In the hospitality industry, waiting and kitchen staff is among the biggest beneficiaries of this.

MORE VACANCIES, FEWER PEOPLE LOOKING FOR JOB

THE ROAD AHEAD

The hospitality sector is seeing a rise in vacancies as the number of people in employment is coming down.

Compared with the pre-pandemic period, there are fewer people in the workforce at present. Reasons behind this are many, ranging from illness and early retirement to people looking for opportunities in other, more stable sectors.

A recent survey by several trade bodies revealed that front-of-house staff is the most sought after, followed by chefs and kitchen porters. The survey also added that the industry is looking at losses worth £21 billion due to the shortage.

DAMPENING EFFECTS OF BREXIT

Other measures to lure more staff include perks like bonuses, flexible working, welfare initiatives, etc.

Businesses are also adapting to customers' changing preferences to keep up their revenues. While this may not be directly related to staff shortage, trends like introducing better home delivery options and premiumisation add to the revenue.

While challenges like extreme weather will be resolved by themselves in some time, workforce shortage is a major one that needs a resolution soon for the industry to be able to recover. Higher wages or flexible working can only help to a limit, as most businesses aren't doing significantly well now due to inflation, pandemic, cost-of-living crisis, and more.

Additionally, businesses can try to train the existing staff to have a small but multi-skilled team. If there are things that can be outsourced, like in-house marketing, sales, etc., they can be combined and outsourced to keep the costs down.

The hospitality sector requires targeted support from the government. There are calls for a permanent reduction in VAT for the hospitality industry and an overhaul of business rates. The government should consider the possibilities as well.

Food and Drink Industry Accounts for 6% of UK Administrations in 2022, Analysis Reveals sitting on for months and, in some cases, years. If things continue as they are, we expect to see an increase in business failures as they attempt to address their underlying issues and battle tough trading conditions.

The food and drink industry accounted for 6% of administrations in the first six months of the year – the sixth highest sector in the UK – according to analysis by full-service law firm Shakespeare Martineau.

More than 620 businesses – 39 of which came from the food and drink industry, which included several breweries and restaurant chains – filed for administration between 1 January and 30 June 2022, marking a 60% increase compared to 2021.

“We’re also anticipating the banks will review their portfolios and it may be they will be taking a more cautious approach to lending decisions in the short to medium term. We are also seeing more enforcement and less flexibility from HMRC.

Construction, manufacturing and retail were the sectors worst hit, accounting for 40% of administrations. Greater London led the way with 22% of the filings, followed by the South East (17%) and North West (15%), data from The Gazette Official Public Record has revealed.

Matt McDonald, partner and food and drink sector lead at Shakespeare Martineau, said: “The latest figures make depressing, if unsurprising, reading. Most businesses have suffered to some extent over the past two years, but some businesses within the food and drink sector have been particularly hardhit – not least those in the hospitality sector like restaurants and pubs.

“There is no doubt a rocky road ahead – with some commentators predicting a demand-led recession, which looks very different to what we experienced coming out of Covid.”

Skills shortages, supply chain issues and ever-rising costs of materials and energy are plaguing the construction and manufacturing sectors, while inflation and competition from online retailers are affecting the retail sector.

“Lockdown and the associated drop in footfall in towns and cities during the pandemic has been devastating and clearly for some companies this has, very unfortunately, been fatal to their business.

Andy said: “There is a lot of pressure on the construction industry generally and we are also seeing problems on the high street in terms of consumer spending, which is not going to improve with inflation running to 9% at present.

“Looking ahead, there is cause for cautious optimism as we return back to something approaching ‘normality’, but there are still huge challenges facing the sector including the continued reduced footfall, during weekdays in particular, increased food prices due to the war in Ukraine and the ongoing cost of living crisis forcing consumers to tighten their belts.”

“According to our analysis, the utilities sector only accounted for 3% of administrations in the first half of 2022. However, we do know there has been numerous energy company failures in the past 18 months due to huge problems in the market, and we expect to see further consolidation in the energy sector over the coming months.”

While administrations nationally are still yet to hit pre-Covid levels (940 in the first six months of 2019), recession fears and the financial pressure on households and businesses means the worst is still yet to come, an insolvency and restructuring expert has warned.

While January (55) was the quietest month, administration numbers leapt to 140 in March – the most recorded for 15 months – before dipping to 120, 93 and 104 in April, May and June respectively.

Andy Taylor, partner and head of restructuring at Shakespeare Martineau, said:

Andy said: “I suspect the spike in March highlights a degree of lag as businesses began looking at their trading and profitability as we emerged from the pandemic and the Covid measures started to end.

“Administrations were suppressed during Covid due to the introduction of numerous measures, such as the Coronavirus Business Interruption Loan Scheme, the subsequent Recovery Loan Scheme and a general prohibition on many forms of enforcement.

“It is interesting that the number of businesses filing for administrations after March started to drop off again. This is counter-intuitive because there is still extreme uncertainty and economic pressure. June figures have started to increase again and initial indications are that July will follow a similar pattern.

“As those support packages have been removed, we have seen an increase in insolvencies generally, which is to be expected.

“There are many businesses in a state of flux and for them to survive longer term, they will need to act now to address underlying issues. Taking a proactive approach can help directors to keep their business afloat. I cannot overstate how important it is to get to grips with matters at the earliest possible juncture and to take the appropriate professional advice if required.”

“Businesses are facing numerous headwinds – from inflation and interest rises to the challenging political landscape at home and further afield. There are a lot of businesses with endemic problems they have been

Hospitality Operating Costs Account for Over Half of Turnover sales of 2.3% in comparison to 2019 H2 across the entire survey, certain segments of the market saw top line growth, with accommodation-led businesses leading the way at 9.8% like-for-like growth in revenue, as these businesses took advantage of the staycation boom.

Operating costs in the hospitality sector have risen to 55.2% of annual turnover (before rent) the highest level since 2007, according to a report from industry body, UKHospitality and business property adviser, Christie & Co. The report launched today (July 26), emphasises the significant impact of the pandemic on hospitality operators as the sector emerged from one of the most challenging periods in its history.

The 13th edition of the UKHospitality Christie & Co Benchmarking Report reveals the results of a survey of operators that covers over 5,000 hospitality businesses and, for the first time, includes a separate hotels segment.

The report shows that operating costs have increased to challenging levels at 55.2% of turnover before rent – the highest since 2007. This has been driven by the soaring utility, premise and operational costs facing operators in the industry, as they attempt to rebuild following the pandemic.

The sector has faced relentless economic and operational challenges forcing operators to adapt and look to alternative revenue streams to drive business.

Whilst the report notes a contraction in like-for-like

The survey period covered the six months to December 2021, which is representative of a turbulent time for the sector and half the usual period for analysis. As a result, the responses this year reflect the continuing evolution of both the UK consumer and investor landscapes.

Stephen Owens, Managing Director – Pubs & Restaurants at Christie & Co comments, “Despite the significant challenges that lie ahead in 2022, new opportunities and ways of operating have emerged over the last few years, and with consumer demand returning, there is still reason to remain cautiously optimistic. With full year trading returning for next year’s survey, we look forward to updating the sector with an increasingly accurate benchmark against which operators can compare performance.”

Issue 120

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Kate Nicholls, Chief Executive of UKHospitality, comments, “This year’s survey highlights the extreme pressure that hospitality operators are labouring under, with costs soaring to a new record high. We have been working with Government to make clear the harm this is causing to our ambitions for growth, investing in high streets and creating skilled roles. It’s imperative that Government takes action to help us tackle the inflationary headwinds we face, unlock growth by removing regulatory barriers and creating a tax and investment framework for the future.”

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The Heatwave Was a Stark Reminder of Why Hospitality Needs Further Government Support 6

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By Dan Hawkie, Managing Director at Feed it Back (https://feeditback.com/), the customer experience dashboard for hospitality operators.

The record-breaking heatwave last month highlighted just how disruptive extreme weather can be for hospitality. Up and down the country, venues without adequate cooling facilities were forced to shut in fear of staff and customers being put at risk.

The closures came at what should have been peak season for operators. This, at a time where the industry is already battling sky rocketing costs and wider economic challenges, was just the latest blow for many venues who rely on the busy trade during the summer months.

While the closures were arguably only over two days, it follows the ongoing rail strikes which caused many venues to close or reduce their opening hours, as well as the wider financial challenges facing the hospitality sector.

Inflation rose to a 40-year high last month to 9.4%, impacting the overall cost of goods for hospitality venues. The skills shortage continues to burden the industry too, with recent Office for National Statistics figures showing there were 83% more vacancies in the sector between March and May compared to the same period in 2019. To add to this, we also know that consumer spending is expected to decrease. In our more recent Feed it Back Pulse survey, which questioned 58,060 consumers, we found that a third (36%) of customers expect to spend less eating and drinking out over the next three months, as a result of rising costs.

We saw the impact of these economic challenges just this week when McDonald’s announced it was increasing the price of its cheeseburger for the first time in 14 years due to rising costs. If operators the scale of McDonald’s are having to raise their prices, even with their buying power, it will be almost impossible for smaller venues to avoid price hikes, potentially losing customers as a result.

It's clear that our entire industry needs further support from government to avoid any more closures. In fact, a recent study from the British Institute of Innkeeping found that the economic and staff pressures have made 15% of UK’s independent pubs no longer viable – a statistic that is, unfortunately, likely to represent the majority of the hospitality sector.

To make sure our venues survive this current wave of economic challenges, we need policy support from the government. There is no denying how critical the furlough scheme was during the pandemic – it saved thousands of businesses and supported the livelihoods of many. But without further support now, such as a reduction in VAT for businesses in the sector, we risk that funding used for furlough going to waste.

A reduction in VAT would provide our hospitality venues with the breathing room to withstand any increases in supplier costs and boost the cashflow of operators to ensure they have the capital to overcome any further financial shocks – and the timing of this could not be more pertinent.

The reason this is so important, is our hospitality sector delivers so much more for our communities than just economic benefit. Our hotels, restaurants, bars and pubs are often the pillars of our villages, towns and cities. They’re a central location for friends, family and workplaces to meet, and without them, investment needed from government to improve community spaces will no doubt cost more than the VAT reduction we are asking for.

As a customer experience platform, we see day-in-day-out just how valuable operators are to communities.

We’re witness to the positive feedback, the heartfelt stories and the special moments that happen during customer visits to hospitality venues.

We are now at a critical time, with the Tory leadership contest underway, where the next Prime Minister can rightly give the hospitality sector the financial backing it needs and make sure our venues remain the focal point of our communities.

Last week’s heatwave was a reminder of just how susceptible the hospitality industry is to external factors beyond its control. We need to make sure we’re supporting the industry in every way we can to build up its reserves following a pandemic, to make sure it can withstand any future setbacks.

Rum Tops Whisky to Become a Billion-Pound Spirit recent four-week block to 2 July, Leicester is placed top for the first time, while Edinburgh is second, having moved steadily up the rankings this year. Bristol and Leeds are third and fourth in the latest list.

Solid sales growth in restaurants, pubs and bars has helped Britain’s regional city centres to recover their vibrancy in the first six months of 2022, the latest ‘Top Cities’ research from CGA and Wireless Social shows.

GA client director Chris Jeffrey said:

It indicates that trading in Britain’s 10 most populous cities has improved on the benchmarks of 2019 in six consecutive four-week periods this year. Sales over the latest four-week period, to 2 July, were an average of 2% higher than in the same time in 2019.

The ‘Top Cities’ research combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s cities. It shows that over the first half of the year, Glasgow has secured the highest average ranking, scoring best for vibrancy in three of the six four-week periods. Bristol and Birmingham rank second and third on average. Between late February and early June, Manchester performed better than any other British city.

At the other end of the rankings, London has consistently finished bottom over the first half of the year, with sales down by 8% on 2019 in the latest four weeks to 2 July. A slower than hoped return of office workers and tourists—made worse by rail strikes in June—has held down sales in central parts of the capital, though there are signs that sales are now approaching pre-COVID levels. The research also indicates that device log-ins remain well down in all 10 cities compared to 2019. See below for the full list of cities.

The ‘Top Cities’ research reveals fluctuations in vibrancy from city to city and month to month. In the most

“Britain’s cities were badly hit by two years of COVID restrictions, but this research shows how hospitality can help revitalise them. While so much retail activity moves online, restaurants, pubs and bars are giving people reasons to visit cities, and keeping their central areas vibrant. However, operators face huge inflationary pressures, which is making real-terms sales growth difficult, and the cost-of-living crisis is constricting consumers’ spending. Hospitality can continue to fuel Britain’s economic revival, but it deserves proper support from government to help sustain fragile businesses over this challenging period.”

Julian Ross, founder and CEO of Wireless Social, said: “The first six months of the year have been a hugely welcome return to form for hospitality businesses, with footfall and sales data approaching and, in some cases, exceeding 2019 levels in certain parts of the country. What has been more alarming is the slow pick up in London, where flexible working patterns have hit city centre businesses that are hugely reliant on trade from office workers. This, coupled with 40-year inflation highs, a crippled supply chain, fluctuating consumer confidence and, most recently record-breaking temperatures, has created a melting pot of operational challenges. It’s vital that the sector receives as much support and backing as it can possibly get, only then will hubs like London truly return to form.”

Fuller’s Opens Two New Managed Sites Fuller, Smith & Turner, the premium pubs and hotels business, will be opening two new sites today [27 July 2022]. The George & Dragon at Westerham is the company’s latest Bel & The Dragon, while The Queen’s Arms at Heathrow Terminal Two, The Queen’s Terminal, is Fuller’s first landside pub.

The George & Dragon is a 16th century coaching inn, located in the historic market town of Westerham in Kent and was formerly a Fuller’s tenancy. Following a £2.4 million investment, it now reopens as the eighth site in the Company’s Bel & The Dragon portfolio.

The Queen’s Arms dominates one end of the departure hall at Heathrow Terminal Two, The Queen’s Terminal. Perfect for plane-spotters, the site looks out across the airport and will offer an international menu from 5am to 11pm, complemented by an impressive range of cask, keg and craft beers.

The site creates 40 new jobs and will run as a sister-site to Fuller’s airside pub at the same terminal, London’s Pride. General manager of London’s Pride, Ryan Moore, will oversee both sites.

Chief Executive Simon Emeny said: “I’m absolutely delighted to be welcoming customers to these two new sites. They both perfectly complement our existing business.

“The George & Dragon in Westerham is an outstanding example of how a great pub can breathe life into a high street. The reaction from the local population has been fantastic and it underlines the strength and potential of the Bel & The Dragon brand.

“The Queen’s Arms at Heathrow demonstrates our commitment to transport hubs and gives us our first landside airport site. The obvious synergies with London’s Pride provide powerful economics for this site and it further strengthens our relationship with the UK’s biggest airport.

“Across these two sites, we have created 90 new jobs – reinforcing the fact that hospitality is an engine for growth. It is exciting to see these new sites coming to fruition and I wish Tom, Ryan and our amazing teams in both The George & Dragon and The Queen’s Arms every success in the future.”

Hospitality Drives Britain’s City-Centre Recovery in the First Half of 2022 Issue 120

Solid sales growth in restaurants, pubs and bars has helped Britain’s regional city centres to recover their vibrancy in the first six months of 2022, the latest ‘Top Cities’ research from CGA and Wireless Social shows.

It indicates that trading in Britain’s 10 most populous cities has improved on the benchmarks of 2019 in six consecutive four-week periods this year. Sales over the latest four-week period, to 2 July, were an average of 2% higher than in the same time in 2019.

The ‘Top Cities’ research combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s cities. It shows that over the first half of the year, Glasgow has secured the highest average ranking, scoring best for vibrancy in three of the six four-week periods. Bristol and Birmingham rank second and third on average. Between late February and early June, Manchester performed better than any other British city.

At the other end of the rankings, London has consistently finished bottom over the first half of the year, with sales down by 8% on 2019 in the latest four weeks to 2 July. A slower than hoped return of office workers and tourists—made worse by rail strikes in June—has held down sales in central parts of the capital, though there are signs that sales are now approaching pre-COVID levels. The research also indicates that

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device log-ins remain well down in all 10 cities compared to 2019.

The ‘Top Cities’ research reveals fluctuations in vibrancy from city to city and month to month. In the most recent four-week block to 2 July, Leicester is placed top for the first time, while Edinburgh is second, having moved steadily up the rankings this year. Bristol and Leeds are third and fourth in the latest list.

GA client director Chris Jeffrey said: “Britain’s cities were badly hit by two years of COVID restrictions, but this research shows how hospitality can help revitalise them. While so much retail activity moves online, restaurants, pubs and bars are giving people reasons to visit cities, and keeping their central areas vibrant.

However, operators face huge inflationary pressures, which is making real-terms sales growth difficult, and the cost-of-living crisis is constricting consumers’ spending. Hospitality can continue to fuel Britain’s economic revival, but it deserves proper support from government to help sustain fragile businesses over this challenging period.”

Julian Ross, founder and CEO of Wireless Social, said: “The first six months of the year have been a hugely welcome return to form for hospitality businesses, with footfall and sales data approaching and, in some cases, exceeding 2019 levels in certain parts of the country. What has been more alarming is the slow pick up in London, where flexible working patterns have hit city centre businesses that are hugely reliant on trade from office workers. This, coupled with 40-year inflation highs, a crippled supply chain, fluctuating consumer confidence and, most recently record-breaking temperatures, has created a melting pot of operational challenges.

It’s vital that the sector receives as much support and backing as it can possibly get, only then will hubs like London truly return to form.”

Heatwave Brings Mixed Results for Drinks Sales Average drinks sales by value in managed venues were 1% either side of the pre-COVID-19 levels of 2019 on both Saturday 16 and Sunday 17 July, as temperatures steadily rose across Britain. The next day (Monday 18 July) they jumped 9% ahead of the same day in 2019, as consumers made the most of the weather by heading to beer gardens and terraces.

As is usually the case in hot weather, cider sales rocketed, reaching a high of 55% up on 2019 on Monday.

Beer and spirit sales were both in double-digit growth on the same day, though soft drinks were down throughout the four-day heatwave. Wine sales were down by between 22% and 35% on each of the four days, continuing a very difficult year for trading in the category.

CGA’s RISE platform, revealed just over 26,000 sites have beer gardens, patios, terraces, or other external areas used to host guests during the warmer weather, and over two thirds (72%) of pubs have outside space. Outdoor trading can make a big difference to drinks sales, although with consumers spending their time in the sun, sales were impacted due to capacity levels of outdoor spaces.

“Drinks sales typically get a lift when the sun shines, but at times the temperatures have been just too high to lure people out to pubs, bars and restaurants,” said Jonathan Jones, CGA’s managing director, UK and Ireland.

Sales then fell back 12% on Tuesday 19 July, as temperatures hit record levels and some people opted to stay at home. Sales were further hit by the decision of some operators to close venues because of the extreme heat. They are also affected by sunny comparative days in 2019.

“With mounting pressure on consumer spending, the weather may also have tempted some to save money by drinking at home in the garden instead and guarantee that they could enjoy the heatwave outside. Even when the sun shines, it is clear that while some venues flourish, others will continue to find it difficult to generate meaningful sales growth in real terms.”

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Hospitality Rebound Continues in June, with Gen Z Driving Sales Issue 120

Sunshine overseas, combined with an insatiable appetite to shop Tax Free, has driven UK consumer spending across Europe in June. With the better weather acting as light at the end of the tunnel for retailers, findings from technology company Planet shows that average UK consumer transaction values in euros across Europe rose 6% in June.

According to Planet’s latest Intelligence report, the UK remained in second place among global shoppers in Europe, compared with fifth place at the start of the year. Since 1st January 2021, UK residents have been able to benefit from VAT refunds when shopping in the EU with consumers able to claim back VAT of up to 19%. The incentive continues to drive consumer trends in France, Italy, and Spain with 45% of UK tourist spend going to France alone.

The youngest UK consumers stood out as big spenders in comparison with their non-European counterparts. Gen Z accounted for a large 30% of sales amongst UK consumers, up from 23% in May. Gen Y is still the biggest spending age group, accounting for 34% of UK sales and 41% of other non-EU sales.

The youngest Britons know exactly what they want and where they want to buy it. Collectively more than half their money went to luxury apparel, but only 1% to the common brand names. Retailers in continental Europe will be paying closer attention to Gen Z, not only for its buying power but its loyalty, as the cohort is known for returning to the same holiday spot more than other demographic groups. Nearly 43% of the young adults hopped across the English Channel to the French capital, where they laid out an eye-popping €1,852 per transaction, that is 78% more than their peers from other countries outside of the EU.

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The report also reveals that hotel revenues continue to get closer to recovering to pre-pandemic levels during the most extended period of international travel in Europe. Overall hotel payments were down only 7% from pre-pandemic levels in June, compared with a 9% shortfall a month earlier. But overall year-to-date payments are still almost a quarter off their levels before the pandemic.

Some countries are benefitting from summer travel more than others, with the UK, Belgium and Germany lagging. Overall hotel payment growth continued to slow in June after already slackening a little in May. Only Portugal comes somewhat close to recovering pre-pandemic arrivals numbers. Arrival projections by countries of origin show a marked slowing of outbound travel from the US over the next few months and very weak comparative numbers from south-east Asia. Brazil and the UK are however projected to pick up significantly through September.

Rory O’Neill, Chief Marketing Officer at Planet commented: “The summer season is the most important time of the year for hotels, travel companies, and holiday makers across Europe, so it is fantastic to see the positive momentum in June. Hotel revenues continue to get closer to recovering to pre-pandemic levels as the world opens up once more. With an increase in travel, comes an increase in competition for hoteliers. After a couple of years of living with restrictions, people want to travel, and they want it to be a seamless experience. From booking a trip to deciding how they pay; hotels need the right infrastructure in place to make sure that the customer experience, including payments, is integrated, and aligned to the customer’s needs and expectations across the entire guest journey.”

Delivery and Takeaway Sales Drop Again for Post-COVID Restaurants and Pubs Restaurant and pub groups’ delivery and takeaway sales continue to plateau after booming during COVID lockdowns, the latest CGA & Slerp Hospitality at Home Tracker reveals.

It shows that combined sales in June 2022 were 23% below the level of June 2021, when venues were subject to trading restrictions and some consumers remained hesitant about eating out. It is the eighth month of year-on-year decline in a row recorded by the Tracker.

Nevertheless, sales remain well above pre-COVID levels, with growth of 113% in June 2022 from the last pre-pandemic June of 2019. The Tracker’s breakdown of sales indicate that delivery sales were 275% higher than three years ago, while takeaway and click-and-collect sales were up by a much more modest 39%. This reflects a steady move away

from takeaway pick-ups to the convenience of deliveries to consumers’ doors via third-party platforms.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “With trading conditions in restaurants and pubs returning to normal, a slowdown in delivery and takeaway sales was to be expected in the first half of 2022, and it suggests that most of Britain’s consumers have returned to their pre-COVID eating-out habits. However, this sector is still more than twice the size it was before the pandemic, and it’s now worth nearly 24 pence in every pound spent in managed pubs and restaurants who contribute to the tracker. Balancing eat-in and at-home operations, and achieving growth in both without compromising either,

will be a top priority for businesses over the second half of the year.”

Slerp founder JP Then says: “Delivery has seen unprecedented growth of 275% in the past three years, and while eating out has returned to more or less the levels seen pre-pandemic, online ordering and delivery is continuing to grow. Brands offering direct-to-consumer online ordering are seeing up to 40% of sales taking place online. For these businesses, delivery is an essential part of their operations and their online customers are as important to them as their On Premise customers. In the face of increasing cost of living challenges, it is inevitable that consumers are becoming more discerning with their discretionary spending which makes owning a direct relationship to loyal customers as important as ever.”

How To Elevate Your Menu This Christmas 10

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Bidfood (www.bidfood.co.uk) shares its festive food insights as part of its product launch to help operators navigate Christmas.

One of the UK’s leading foodservice providers, Bidfood, has today launched its 2022 festive range, along with a variety of insights and trends to help operators supply exactly what consumers want this Christmas.

Value for money is also a top priority for consumers with 2 in 5 people saying that due to the cost of living crisis, getting value for money will be more important than ever when they go out this Christmas time. To support operators with this, Bidfood has developed menu options that elevate a classic dish to make them feel special, whilst not breaking the bank! For example, a slow-cooked beef shin in Chianti sauce with baby pearl onions and duck fat roasted potatoes.

This year we expect to see, for the first time since 2019, a much more ‘normal’ festive period. This will include consumers once again having the opportunity to go out for festive foods, Christmas drinks and work parties without the stress and worry of Covid.

As well as value for money, consumers want their meals and drinks out to feel like more of an occasion.

With this in mind, operators would benefit from having an offering appropriate for special occasions with set menus, premium offers and environments that feel that bit more special, unique or luxurious, to set themselves apart from competitors.

But as always, it isn’t entirely smooth sailing for the hospitality industry. The cost of living crisis isn’t showing signs of abating, so its important operators remain savvy with their offerings this year.

As part of the new range, Bidfood has also explored the ‘Wow Factor’ trend launching a number of dessert and on the go items, such as the Phat vegan festive bake comprising pea protein in a rich creamy sauce with cranberry & herb, as well as a chocolate orange tiffin, mince pie brownie traybake and a festive raspberry millionaire slice. All of which can be bought to take away and eat on-the-go in a number of different sustainable packaging options offered within the wholesaler’s extensive packaging range.

The good news is that a third of consumers (32%) intend to socialise as much as they can, making up for lost occasions during lockdown, and only 1 in 10 are cautious about making bookings this year.

Vicky Tripp, Campaign & Brand Manager at Bidfood commented: “It’s easy over the festive period to become focused on traditional Christmas foods and our own personal favourites, to avoid this we have focused our innovation this year to give more to our customers so no one is left out.

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To cater to this rise in out of home celebrations, whilst remaining savvy with your offering, Bidfood’s new range takes inspiration not only from festive food, but from autumnal influences too. For example: a chicken, chestnut mushroom and pancetta pie that can be enjoyed alongside baby hassleback potatoes and slow-cooked red cabbage. And, for those with a sweet tooth, a caramel & gingerbread truffle puddle cake to finish.

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“We’ve worked hard over the past 12 months to ensure we have something for everyone, ranging from seafood & fish, on the go items, luxury and nostalgia and of course, free from and meat free.

“With a variety of traditional favourites and exiting new products the Bidfood 2022 range includes a combination of great value foods for consumers to enjoy as well as being easy to prepare, making Christmas that little less hectic for operators.”

Eman Ali Founder of British Curry Awards Dies aged 61 Tributes from across the hospitality and food sector have been paid following the death of Enam Ali MBE, founder of the prestigious British Curry Awards Mr Ali who hosted the British Curry Awards each year had been battling cancer.

Over the decades, he became most well-known for being the leading pioneer of the UK curry industry; a successful restaurateur, founder of Spice Business Magazine and the coveted British Curry Awards, bringing the curry restaurant industry into the mainstream using his illustrious charm and unwavering support from those around him; including – industry leaders, politicians, VIPs, dignitaries, celebrities and public figures together to celebrate others achievements.

He campaigned tirelessly all of his life for his sector – working determinedly with the government to ensure the industry’s continued success even in the most challenging business and economic conditions.

A tribute read: “A man of many talents, who created an amazing legacy during his long and successful career progressing the UK curry industry and NRB (Non-Resident Bangladeshi) community.

“He changed and helped shape society for good, he will be missed not just by those who knew him personally, but by all who have benefitted from his dedication and hard work over many years.

“His achievements and accolades were innumerable.

“He raised over two million pounds for various charities and held and established a multitude of advisory, governing and director positions in various coveted businesses, foundations and organisations.

Britain’s Best-Looking Pubs Revealed Issue 120

CAMRA has unveiled the winners of its prestigious Pub Design Awards, which recognise the most stunning feats of architecture, design and conservation in British pubs across the country.

There were six winners and one highly commended pub across different categories ranging from refurbishment to new build in this year’s awards.

These include: New Build (assessing newly built pubs in 2021): • Brewpoint, Bedford (joint winner) –Wells & Co’s flagship state-of-the-art, multi-functional brewery and office space at the gateway to the town.

• Crown Wharf, Stone, Staffordshire (joint winner) – Joules’ new taphouse inspired by historic canal-side warehouses.

Refurbishment (can range from completely gutting and replacement to enhancing the design): • King’s Arms, Dorchester, Dorset (winner) – The Stay Original Company have overseen a major refurbishment, which has seen careful repair and conservation of historic fixtures and fittings, and careful integration of new ones.

• Bleeding Wolf, Scholar Green, Cheshire (highly commended) – Robinsons Brewery embarked on a refurbishment that has carefully conserved the interior features while subtle alterations have been made to make it fit for use in the 21st century.

Historic England Conservation (sponsored by Historic England, this award is given for work which conserves the pub for future generations): • Castle, Macclesfield (joint winner) – Branching Out Two Ltd has given a new lease of life to a pub that was apparently destined for permanent closure while maintaining the feel of its historic core.

• Coach & Horses, Barnburgh (joint winner) – Don Valley Brewery has taken this historic pub and has carefully carried out alterations to update its facilities resulting in another pub that has been given a new lease of life and is back at the centre of the village.

Community Local (reserved for outstanding refurbished street-corner locals):

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• Boleyn Tavern, East Ham (winner) – an elaborate ‘gin palace’ built in 1899 that was in a sorry state when purchased by Remarkable Pubs Ltd. They spent around 18 months, and around £1.5m, lovingly overhauling the building.

The awards come as the hospitality industry continues its slow recovery from the impact of Covid. This year’s awards recognise work that was carried out during the later stages of the pandemic when restrictions on the industry were still in place.

Andrew Davison, chair of CAMRA’s judging panel said: “Once again, the awards underline just how varied Britain’s pubs are, and we have had a hard job in selecting the winners from the entries submitted. Amongst the award winners, we have new pubs, old pubs, urban pubs, rural pubs, elegant old inns, elaborate Victorian ‘gin palaces’, and inter-war pubs. There was a concern that pub owners would suspend work on their buildings during the pandemic, but quite a few seem to have taken the opportunity of enforced closure to plan and carry out repairs, restoration, and improvements.

“What links them is that their owners and their architects have responded to them as individual buildings, rather than applying a standard formula – the result is a fantastically varied selection of winners. We applaud them all, and trust that these revitalised buildings will be serving their communities for many years to come.”

CAMRA will be celebrating the achievement with a presentation event on 26 July at 1 pm at the Boleyn Tavern in East Ham, London, which is open to the press.

The celebration takes place during CAMRA’s Summer of Pub campaign, which aims to promote pub-going post-pandemic while raising a glass to our locals.

Nik Antona, CAMRA’s National Chairman adds: “We hope beer-lovers across the country will seek out these examples of excellence and plan visits to them over the summer. It has been an incredibly difficult few years for the pub industry with a cost-of-living crisis now compounded by a cost-of-goods crisis, all hot on the heels of the Covid-19 pandemic. Let’s all support our locals this summer and raise a glass to these shining examples of pub excellence.”

Record 176,000 Hospitality Vacancies

Pubs and restaurants throughout the UK are facing a recruitment crisis after the number of job vacancies hit a record high of176,000, twice as many since before Covid.

Currently, there are 1.29million job vacancies across all sectors of the UK economy between April and June this year, according to the latest figures from the Office for National Statistics (ONS), with hospitality accounts for 13% of the national total, despite many operators within the sector hiking their staff wages in an industry-wide rush to attract and retain.

The figures rose by 10,200 since the last recorded figures, and UKHospitality boss Kate Nicholls said the

statistics were “concerning” as Britain enters its busiest summer holiday period in a decade. She said: “These figures show that the hospitality industry continues to return to growth and is attracting new people into the workforce. However, high vacancy rates are impeding our ability to trade. This is particularly concerning as we enter the summer, a key trading period for much of the sector.”

In April 2022, weekly earnings were 15.1% higher than a year earlier – against a 9%rate of inflation. This is the highest wage growth of any sector and means hospitality is one of the few parts of the economy seeing real wage increases.

BROTHER

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Tax Savings from Lower Rates Should Go to Business Instantly Responding to a Government consultation the British Beer and Pub Association (BBPA) has called for reductions in business rates to be reflected in bills instantly alongside a cap on bill increases as part of wider reform urgently required.

Brewing and pub businesses whose rateable value decreases following reviews should instantly reap the benefits of lower bills, the BBPA has proposed in its response to a consultation from the Department for Levelling Up Housing and Communities.

In response to the Business Rates Reevaluation 2023 which closes today, the leading trade body for the pub and brewing sector called for downward caps to be removed to ensure that any decrease in the cost of business rates be paid back to ratepayers immediately, rather than after incremental decreases over time. Transitional relief is one element of the much larger reform of the rates regime that the Association is calling for to rebalance a system where pubs currently overpay by more the £500 million relative to their turnover.

The call comes as many pubs and breweries struggle with skyrocketing bills due to inflation, causing decreased profitability and many having to operate reduced opening hours as a result. In its full response, the BBPA argued a review of business rates to ensure they are ‘fair and in line’ with other industries would help

alleviate these pressures and encourage more investment into and throughout the sector.

Alongside fundamental reform to business rates, the BBPA’s submission called for: – The removal of a downward cap – A cap on increases to bills Commenting on the review, Emma McClarkin Chief Executive of the British Beer and Pub Association said: “Our industry is trying to bounceback fully from the pandemic but we need incentives to invest and revitalise our brewing and pub businesses.

Major reform of business rates is vital to enable this, supported by the ability for those pubs whose valuation has fallen to benefit immediately.

“As it stands, pubs are penalised by an outdated system which puts them at a disadvantage to other similar sized businesses. As part of wider reform, we need a transitional relief mechanism that ensures that pubs and breweries benefit from reductions in bills instantly, rather than waiting for money to be paid back to them so they are able to invest and grow their businesses.”

Wetherspoon Raise £20 Million for Young Lives vs Cancer

Wetherspoon’s staff and customers have achieved a magnificent milestone – raising £20 million for the company’s chosen charity – Young Lives vs Cancer.

The money has been raised over the past 20 years, with the partnership between the organisations starting in 2002.

Young Lives vs Cancer, the UK’s leading children’s cancer charity, provides practical, financial and emotional support to children and young people with cancer – and their families.

In the past 20 years, pub staff have organised thousands of fundraising events, including raffles, quizzes, bake sales, bingo, head-shaving, leg-waxing, sky-diving and mountain-climbing, as well as wearing crazy costumes and wacky wigs.

In addition, Wetherspoon’s staff organised interpub fundraising team events, including the KICK football competition, the annual darts tournament, participating in the London marathon and, most recently, a cycle ride from London to Paris.

These have been wonderfully supported by customers and staff who have donated generously to the charity, year on year.

Young Lives vs Cancer’s director of income and engagement, Luke Mallett, said: “When the partnership began with a chance meeting in 2002, the initial fundraising partnership had a target of £500,000, yet, 20 years later, that total has reached an incredible £20 million.

“Wetherspoon’s staff and pub communities have amazed us year after year. From the bottom of our heart, we wish to thank each and every one of them for their dedication, enthusiasm and support.

“Young Lives vs Cancer supports more than 7,000 young cancer patients and their families each year, and Wetherspoon’s customers, employees and local communities play a part in helping to be there for them.”

Wetherspoon’s people director, Tom Ball, added: “We are extremely proud to have raised so much money for such a wonderful charity.

“We look forward to raising even more in the years to come to assist Young Lives vs Cancer with its outstanding work in helping young cancer patients and their families.”

Young Lives vs Cancer helps young people (0–25) with cancer, and their families, to face everything which cancer throws at them. The charity’s specialist social workers offer empowering support to help families to face the emotional effects of a cancer diagnosis. They also offer financial and practical support by liaising with schools and employers, helping families to access grants and benefits. Young Lives vs Cancer provides grants to help families with the costs associated with cancer, including those for petrol, parking and food. The charity also has 11 ‘Homes from Home’ across the UK – a free place for families to stay close by, while their child is going through treatment.

How Hospitality Can Tackle Its Vacancy Gap 14

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By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) leaders, and plays to the strengths of each business will be vital.

PLAY TO YOUR STRENGTHS

A LONG-TERM CAREER

Everyone has their own strengths and skills, and each hotel similarly has its own features that set it apart from the rest. What’s more, some of the uniqueness that resonates so deeply with guests can be readily transferrable to recruitment drives, drawing new staff with the promise of a truly unparalleled place of work.

Premium hospitality has always been one of the UK’s most celebrated assets, but it is time for the industry to champion its most important asset: its people. Many hospitality workers would dispute the notion that it is an industry to get into simply for a summer job, and more should be done to empower them to explore the passions that drove them to join the sector.

Supporting employees to develop skills for long-term careers in the sector is absolutely critical. At Burgh Island, for instance, we ensure that all staff are up to speed on the latest sustainability practices, from using FSC-certified paper in all our printing, to sending our waste paper, plastic, and glass to local commercial recycling plants.

With the arrival of summer comes the busiest season yet for a UK hospitality industry that now suffers from what is, in some ways, the reverse of the problem caused by the pandemic. Whereas the summer of 2020 saw a slew of lost business due to lockdowns, fast-forward two years and the understaffed sector is now struggling to close its vacancy gap amid unprecedented demand for domestic holidays.

That gap, to be precise, consists of 170,000 unfilled job roles in the industry, according to the latest research from UKHospitality. Add to this the ongoing flight disruptions that are increasing Brits’ desires for domestic summer holidays, and this ongoing staff shortage could cost the industry as much as £22 billion.

A solution is sorely needed. A change in approach to one that prioritises long-term career planning, supports the next generation of industry

The importance of measures such as these will only increase in the years ahead. With hotels alone accounting for 1% of global carbon emissions, we must ensure that staff have the tools to meet businesses’ sustainability goals.

SUPPORTING THE NEXT GENERATION Future-proofing the sector will rely on early-career staff seeing a clear path of progression in front of them. Businesses should identify the potential bosses of tomorrow at an early stage, and then support their development so they can reach the senior roles to which they aspire.

Effective succession planning should go hand in hand with more formalised training programmes, including but not limited to apprenticeship schemes. Indeed, the UK would do well to go all the way and introduce its own version of the ESO Euroschool Hotel Academy, where many of the continent’s best hospitality professionals – including some Burgh Island staff – have learnt their trade.

Burgh Island, for instance, has long been popular for its iconic location on a private island off the coast of Bigbury-on-Sea in Devon, and its plans to construct new staff accommodation across the bay ensure that employees can enjoy the same idyllic surroundings that make a visit to Burgh Island so memorable. Rather than blurring the lines between work and home life, this project will enable staff to get the best of both, ensuring they truly feel at home working here as part of the Burgh Island family.

VACANCY GAP VANQUISHED Hospitality is not the only industry in the UK currently struggling with the recruitment and retention of staff, but it is ideally placed to overcome these challenges in the short and long term. Investing in people’s careers both now and in the future, as well as ensuring that employees work somewhere they would love to stay, are critical to achieving this bright future for the sector.

Retaining staff for years or even decades is a considerably different challenge to accommodating guests over a period of days or weeks.

However, UK hospitality has emerged intact from other daunting issues in recent years, and it has the tools to make a comeback from this latest setback too.

Hotel Breakfasts are Steeply Priced- on Average £11.20 Per Person in European Hotels A survey of 55,000 hotels by data company OTA Insight shows that hotel breakfasts in Europe (three, four and five stars) are heavily priced this year.

In the top ten, dominated by Swiss destinations, you can easily pay more than £16 for a hotel breakfast this summer. London (£15.06) is the most expensive city in the UK for hotel breakfasts.

Remarkably, the most popular destinations are not always the most expensive for breakfast at a hotel, as Crete, Marbella and the Algarve prove. “Hotels are trying more than in the past to optimize their revenues with extras such as parking, breakfast and wellness,” says Maxime De Wintere, expert in pricing for hotels at OTA Insight.

With no fewer than four cities in the top ten most expensive hotel breakfasts, Switzerland clearly takes the prize for hotel breakfast pricing (Zurich, Basel, Geneva and Zermatt) at £16.10 on average.

Top destinations such as Crete (£6.40), Marbella (£7.67), Algarve (£9.38) and Ibiza (£12.79) do not necessarily charge the highest prices for breakfast – in most of these places you can even order breakfast for less than £10 per person. In Benidorm (£2.98) you pay on average the least for a hotel breakfast.

“Prices of hotel breakfasts are determined by the standard of living of the country where the hotel is

located – and of course also on the level of local competition,” said Maxime De Wintere.

Prices of hotel breakfasts were looked at across all stars (three, four and five star hotels). On average, you pay around £11.20 per person for breakfast at the destinations in the list of just under one hundred top European destinations – a hefty sum.

Why are hotel breakfasts so expensive? The reason is simple: because tourists are willing to pay for them.

Maxime De Wintere: “Inflation probably plays a part, but it doesn’t explain everything.

Hotels want to be able to price their rooms attractively. In the past, hotels compensated for lower room prices with expensive cancellation premiums, but since Covid this has become very difficult. So hotels have to increase their profitability in other ways. We see a clear trend among hotels to raise prices for breakfast, but also through additional charges for services that used to be free – parking, access to wellness, special zones at the pool or beach, resort fees and other services that were not charged before. In this way, they create more income streams and hotels become more financially stable.”

“But the main reason is this: tourists are simply willing to pay – after two years of Covid, we are happy to travel again, and we look less at a bit of extra money here and there.”

“Habitual Drug Users” to be Banned from Nightclubs Home secretary Priti Patel is considering proposals which could ban “habitual” drug users from nightclubs, bars, and venues, and also confiscate the passports of those people in a nationwide crackdown.

Following a similar proposal made by Boris Johnson in December, Ms Patel announced the clampdown aimed at “middle-class drug use” with a new three-strike policy.

Those who offend could also be forced to wear an electronic drug monitoring tag, or be made to take random drug tests. For those who use cocaine and cannabis, drug courses and penalty fines may be made compulsory.

“In line with our strategy to tackle the harmful consequences of drugs, we aim to reverse the rising trend of substance use in society, to protect the public from the harm and violence of drug misuse,” the Home secretary said.

Responding to the announcement Michael Kill CEO NTIA Says:

“I am not sure the Home Secretary is completely aware but the practice of banning people from licensed premises for drug possession or use has been in place for decades, Police forces and local authorities across the country promote a zero tolerance drug policy within licensed premises on a localised basis.”

“Sadly this has led to displacement, where drug use takes places in uncontrolled environments, leading to further issues around anti-social behaviour and compromising people’s well being and safety without the infrastructure or support.”

“The industry has been exploring different approaches to drugs within society, the work being done by The Loop and many other organisations, around information sharing, testing and intelligence being the start.”

“The work being done at festivals and events in the Netherlands for example, shows a different approach, it is clear that drugs in society will not be stopped using the suggested methods laid out by the Home Secretary, which in many instances already exist in part on a local level.”

No Let Up in Staycations for Novotel Liverpool Paddington Village 16

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Issue 120

By Howard Lewis, General Manager of Novotel Liverpool Paddington Village hotel (https://all.accor.com/hotel/B737/index.en.shtml) Summer 2022 is expected to be another busy period not only for us here at the Novotel Liverpool Paddington Village hotel, but also the hospitality industry as a whole. Indeed, it seems the UK has finally realised just how fruitful a staycation can be. More and more Brits are choosing to stay closer to home and take shorter holidays this year, whilst the scenes witnessed down in Dover recently, coupled with the ongoing chaos at our airports, has only made the staycation more popular this summer.

formative for the city of Liverpool, adding to its incredible reputation as one of the best places to holiday in the UK. With this in mind, most important to me is that guests come here and know they are in Liverpool. That is why we are so excited to announce new partnerships with local businesses such as Bean Coffee and Love Lane Brewery, who will bring that quality, authentic Scouse experience to our guests whilst on holiday in Liverpool.

Bear in mind that the majority of Brits don’t have a lot of time for holidays these days, and therefore they can’t risk spending days waiting in queues at the border like the ones we saw down in Dover, or even having their trip cancelled altogether. And, with the cost of living crisis, it’s difficult to imagine a let up in staycations anytime soon.

However, this interest in a staycation is relatively recent and has been exacerbated by the Covid19 pandemic, Brexit, and the ongoing disruption caused to travel services in particular - and while these worldevents certainly didn’t create the staycation trend, they did accelerate it.

That said, it’s also summer season. June, July, August, and September are considered to be some of the busiest months of the year. And, as the General Manager at the Novotel Liverpool Paddington Village hotel, I can guarantee that my team and I are looking forward to welcoming the millions of tourists who chose to holiday in Liverpool every year. I was not shocked to learn that our incredible city welcomes around 67 million visitors to the region every year, and I am looking forward to greeting some of them personally as they enjoy our stunning hotel before heading out and exploring everything Liverpool has to offer, from its wonder-

The new Novotel Liverpool Paddington Village hotel features the latest facilities for business and leisure travellers, from meeting and conferencing areas to a destination restaurant and gymnasium, as well as offering amazing views of the city and beyond. ful green spaces and luscious parks to its world-famous nightlife and award-winning tourist attractions.

With almost 30 years’ experience working with hotel brands across the country, I can say with confidence that this new hotel will be trans-

This summer, Liverpool will be buzzing with tourists from across the country, as will the Novotel Liverpool Paddington Village hotel. And, I am absolutely thrilled and thoroughly excited to be able to play a huge part in making their staycation one to remember this summer.

64% Jump in Restaurant Insolvencies Report Reveals The number of restaurant insolvencies has risen dramatically over the past year amid staff shortages and rising inflation, according to a new study.

Accountancy firm UHY Hacker said the total number of insolvencies rosefrom 856 in 2020/21 to 1,406 in the past year.

Peter Kubik, of UHY Hacker Young, said restaurants are facing escalating inflation, diminished consumer spending and staffing shortages.

Mr Kubik said: “Pressure is rising on the restaurant sector every day. More and more of them are shutting their doors as a result. Restaurants that only just managed to survive the pandemic thanks to government support are now facing fresh challenges in the form of rising inflation, a post-Brexit labour shortage and consumers who simply cannot afford to spend as much.

“Smaller restaurants are suffering the most from a shortage of EU staff post-Brexit. Many are finding that they simply cannot hire enough staff to serve the number of covers they need to stay profitable.

“That’s one of the reasons for the raft of closures we’re seeing.”

This report follows an earlier warning in March this year when UKHY Hacker warned that the restaurant sector has emerged from one crisis only to face an onslaught of other challenges.”

Speaking of March Peter Kubik said: “Covid restrictions may have ended but higher loan repayments, National Insurance increases and potentially lower demand as the cost of living crisis starts to bite could see an even greater number insolvencies within the sector.” I note that the board, “Restaurants could at least rely on Government support during the worst of the pandemic. Now that these protections have come to an end, they’re having to face multiple challenges with zero help.

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

Alfresco Dining Rules to be Made Permanent Next Year 18

CLH DIGITAL

Issue 120

The government's relaxation of “alfresco rules” making it easier and cheaper for hospitality operators to get pavement licences are to be extended and made permanent next spring, the government has announced.

Regulations were relaxed to make it easier for pubs, bars, and restaurants to obtain licenses to serve food and drink on pavements and pedestrianised areas during the pandemic.

This was due to end in September but has now been extended, allowing businesses to continue to offer these services while the government works towards making the changes permanent in the Levelling Up and Regeneration Bill.

Greg Clark, secretary of state for Levelling Up, Housing and Communities, said: “We want to see bustling town centres across the country and that’s why the changes we made to licensing rules will become permanent.

part of our plan to level up communities and create vibrant places people want to live and work.”

UKHospitality Chief Executive Kate Nicholls said:

“Any help that the struggling hospitality sector gets right now is gratefully received, and making pavement licences permanent is hugely positive, offering potentially business-saving opportunities to hundreds of pubs, bars, restaurants and cafes.

“Vital in enabling businesses to trade during the pandemic when they might otherwise have been forced to close or restrict their opening hours, these licences can now benefit town and city centres by helping local economies recover faster, contributing to levelling up.

“Pavement licences also highlighted the hospitality industry’s ingenuity and creativity during Covid, as many venues invested heavily to develop fun, innovative outdoor spaces. Those farsighted businesses can now look forward to maximising the return on those investments.”

New PPL Tariff Announced

“Making al fresco dining a permanent fixture on our high streets is

PPL today announces that it will apply a new Specially Featured Entertainment (“SFE”) tariff from 1 January 2023.

PPL agreed this new SFE tariff with the British Beer and Pub Association and UK Hospitality (these two associations representing many of PPL’s SFE licensees) in settlement of the Copyright Tribunal proceedings between the parties.

The Specially Featured Entertainment PPLPP299 tariff will apply to customers from their first Licence Year (whether it is a new or renewed licence) that starts on or after 1 January 2023. Some of the changes in the new tariff will be implemented over a number of years and the tariff will not be fully phased in until 2030. Full details of this new SFE tariff, including guidance notes on how the tariff will be applied, can be found on the PPL PPR website

This new SFE tariff, Specially Featured Entertainment PPLPP299, will cover the playing of recorded music at events such as discos and DJ sets/presentations at Nightclubs, Pubs / Bars, Restaurants / Cafes and Hotels.

PPL PRS Ltd will start contacting customers later this year about how the new SFE tariff will affect them. In the meantime, for any queries about the new SFE Tariff, please contact PPL at SFEtariff@ppluk.com

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-

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/

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

Minimum Unit Alcohol Pricing May Not Curb Drinking in Most at Risk 20

CLH DIGITAL

Issue 120

They drew on data from the KWP Alcovision survey, an ongoing cross-sectional online diary survey of the previous week’s alcohol consumption, with an annual sample of around 30,000 adults in Great Britain.

A Newcastle University study, published in the journal BMJ Open, has revealed that while Minimum Unit Pricing (MUP) was associated with larger reductions in consumption among heavier drinkers, overall, consumption fell more in women who tend not to drink as heavily as men.

Respondents provide detailed information on their alcohol consumption over the previous seven days, including details on brands, types and total volume in grams drunk, as well as whether these drinks were consumed in a licensed premises or elsewhere.

MUP was also not associated with reduced consumption in younger, living in more deprived areas, or heaviest drinking men — those the policy was primarily designed to target — the findings show. Indeed, consumption increased among the 5% of heaviest drinkers following its introduction.

Analysis of the survey data showed that compared with residents in England, MUP was associated with a drop in reported weekly total alcohol consumption of just under 6g a week, a drop in home consumption of 3.3g, and a drop in consumption at licensed premises of 2.7g. This represents a fall of just over 6% following the introduction of the MUP in Scotland.

Peter Anderson, Professor of Substance Use, Policy and Practice at Newcastle University, said: “When the Minister for Public Health, Sport and Wellbeing introduced the 2018 alcohol policy framework, he emphasised that the implementation of the MUP was strongly motivated by an interest in decreasing health inequalities through a reduction in alcohol consumption among the heaviest and most vulnerable drinkers.

“Our results indicate that this goal may not be fully realised: first, we found that women, who are less heavy drinkers in our data and in almost all surveys worldwide to date, reduced their consumption more than men; second, the 5% of heaviest drinking men had an increase in consumption associated with MUP; and, third, younger men and men living in more deprived areas had no decrease in consumption associated with MUP.” After Scotland, Canada, Wales and several Eastern European countries adopted minimum unit pricing (MUP) or beverage-specific minimum prices – a threshold below which alcohol products can’t legally be sold — the policy is now being considered elsewhere.

The MUP in Scotland was set at £0.50 per unit (8g) of pure alcohol (ethanol) sold from May 2018, as part of a larger national alcohol strategy, designed to curb hazardous and harmful drinking, targeting drinkers at the greatest risk of harm.

Evaluations of the policy to date have been positive, showing a general fall in alcohol purchases, use, and heavy drinking, but many of these studies have been based on alcohol sales or household expenditure.

The researchers therefore wanted to assess whether the impact of the Scottish MUP might differ by sex, existing drinking patterns, age, and level of deprivation.

The reductions were larger for women (8.6g a week) than for men (3.3g a week), both when compared with England as a whole and when compared with just Northern England.

And they were greater among heavier drinkers than among lighter drinkers, with the exception of the 5% of heaviest drinking men among whom consumption increased by more than 10%.

Further analyses showed that falls in consumption were greater among older respondents and those living in less deprived areas. But MUP wasn’t associated with a fall in consumption among younger men (under the age of 32) and those living in the most deprived areas.

This is an observational study, and as such, can’t establish cause. And the researchers acknowledge that their findings relied on subjective assessments of the quantities drunk. Nor can the research claim to fully represent all those who drink alcohol.

Professor Anderson added: “Before any further conclusions can be drawn, we need to corroborate our sex, age, heavy drinking and socioeconomic status-related findings in different studies. Different conclusions about the impact of MUP may result for other countries.

“If indeed the findings of our study are corroborated, then additional and/or different pricing mechanisms may need to be considered.”

Shepherd Neame Acquires Bournemouth Bar Urban Reef Brewer and pub operator Shepherd Neame has expanded its estate with the acquisition of Bournemouth seaside bar and restaurant Urban Reef.

Located next to the beach on Boscombe Promenade, Urban Reef opened in 2009. It is a two-storey venue comprising a bar, café, deli and restaurant, featuring panoramic views of Bournemouth Bay. Urban Reef is Shepherd Neame’s first site in Bournemouth and takes its total of pubs and hotels to 300 across Kent, London and the south east.

“This acquisition follows the strong company performance revealed in our latest trading update at the end of June,” says Jonathon Swaine, Shepherd Neame’s newly appointed managing director of pubs. “We

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

are now actively looking for opportunities to grow and develop our high quality estate and are delighted to have acquired Urban Reef, a unique offering in a unique beachfront location.

“Our coastal pubs and hotels have seen particularly encouraging sales during the past year, and we are confident that with its fantastic reputation and loyal customer base, the addition of Urban Reef to our portfolio will allow us to accelerate that growth.”

The site was sold by founder Mark Cribb, who also owns the Urban Guild, the Urban Beach hotel and Urban Garden bar and restaurant in Bournemouth. 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.

New Data from UKinbound Reveals UK Summer Travel Trends 22

CLH DIGITAL

Issue 120

New research by travel trade association UKinbound suggests that the resurgence of the UK’s inbound tourism industry is being led by couples and empty nesters, adults whose children have left home, from international markets, but supply chain capacity and staffing issues could slow down recovery.

The association, which represents over 300 UK tourism businesses that service international tourists visiting the UK (inbound tourism), undertook its latest business barometer member survey in June/July 2022.

Conducted by Qa Research, businesses stated that couples and empty nesters were the fastest returning international demographic, closely followed by families. Additionally, the US market continues to recover the strongest, with more than one in three businesses seeing growth from this market.

Nearly a third of inbound tourism businesses are expecting higher revenue levels compared to pre-Covid, however this trend was not shared across all businesses. 71% of attractions and 57% of tour operators expect to have lower revenue compared to pre-pandemic.

Joss Croft, CEO of UKinbound commented: “From couples and empty nesters to families, it’s fantastic to see international consumers returning to experience the UK’s diverse tourism offering. The opening of the Commonwealth Games in Birmingham this week is just one of the many reasons international visitors are choosing to holiday in the UK this year.

“We’ve also seen real pent-up demand from the US market, with people taking their deferred 2020 and 2021 holidays in the UK this summer, but international tourism is very competitive, and we can’t assume this boom will continue.

In contrast, businesses were asked, looking at the remainder of the year, what they expect to be their biggest barriers to recovery. Supply chain capacity is a leading concern, closely followed by the recruitment and retention of staff. The UK’s international competitiveness, alongside inflation and energy costs, were also highlighted as concerns.

“Our industry is facing a number of challenges to its recovery, with supply chain capacity being heavily affected by businesses’ ability to secure the skilled staff that they need, alongside inflation and rising energy costs.

However, 78% of UK tourism businesses stated that they are confident about the impending 12 months, compared to just 11% in April 2020.

“Additionally, if we are to retain our crown as a world-leading tourist destination, and the economic benefits that come with this, we need to ensure that the UK has competitive visa, immigration and border systems, invests in the promotion of Britain abroad and that visitors receive a first-class welcome.”

The survey also asked members to compare their 2022 summer forecast (July, August and September) to the same time pre-pandemic. Over half (54%) expect international visitor bookings and numbers to be lower than pre-pandemic, while, one in five expect them to be higher during this period.

“Looking forward, it’s critical that the impending new Government implement policies and funding that support the recovery and growth of businesses across this sector.”

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

Saniflo Solves Drainage Issue For Prestigious Floating Holiday Accommodation Saniflo UK – a leading designer and manufacturer of macerators, pumps and lifting stations – is known for being able to supply drainage solutions for unusual places, such as basement and attic conversions in older buildings, commercial venues with limited waste discharge options and a whole range of other applications. In recent years, the boom in staycations here in the UK has revolutionized the tourism sector and the more unusual the accommodation and the location, the more de rigeur the venue becomes.

Many need a pumped waste solution and Saniflo has supplied a range of products for glamping pods, cabins, caravans, boats, campsites, festival venues and portable WC and shower cabins.

Recently, Saniflo provided a number of Sanibest Pro macerators and a Sanifos 280 lifting station to Hampshire- based MDL Marinas – a multi-service leisure business running marinas, boatyards and holiday centres in the South of England – for its new marine lodges overlooking the stunning Badnam Creek on the River Hamble.

The challenge for pontoon supplier, Intermarine and lodge manufacturer, Trojan Timber, was to work out the most efficient waste discharge from the bathrooms and kitchens with least possible disruption to customers and marina staff. Pumps were always going to be needed in the lodges themselves, but collection and storage was the biggest stumbling block and ideas such as manual collection with a waste trolley or a separate floating tank were considered but rejected.

Saniflo was approached by Tony Goodman of Trojan Timber for advice and a technical engineer from the

company visited the site to meet the stakeholders, assess the options and present a workable solution. This was in the shape of a Sanibest Pro macerator fitted in the bathroom of each lodge and a Sanifos underground lifting station to collect and pump away the waste to a landside drain.

Waste is discharged through a pipe out of each lodge which connects to a run of pipe installed under the service cover along the main pontoon. This then runs for 20m to meet an adjacent jetty where a Sanifos 280 lifting station, built in to an anti-corrosion black metal box, is installed out of sight under the edge. It is activated when a certain fill point is reached and the waste is then pumped into discharge pipes under the water, up the wall of the quay and across to the mains drain.

Karl Decaux, from pontoon supplier, Intermarine, was delighted that the solution recommended by Saniflo enabled the waste to be discharged landside; “Thanks to the innovative method of connecting the Sanibest Pros into the Sanifos, the whole waste discharge process happens automatically and makes use of the mains drains on the site and that means no manual emptying – a real bonus. We couldn’t be any more impressed with the support we received from Saniflo and there are plans to add more lodges in future. We will know from the outset how to plan the drainage using their recommendations.”

For more information and technical details, please visit www.saniflo.co.uk

Shaw & Co Launches Second Annual Food & Drink Sector Report CLH News

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Issue 120

91 M&A deals were delivered during past 12 months, of which 77% were completed by UK buyers. The relatively high number of deals reflects how important it is to achieve scale in the sector, while the dominance of UK buyers suggests market knowledge is an advantage when looking to scale up quickly. Perhaps unsurprisingly, deal numbers have actually fallen since the Russian invasion of Ukraine.

Corporate finance advisory firm Shaw & Co has launched its second annual in-depth report into the Food & Drink (F&D) sector, the latest in its regular series of reports that offer business leaders a powerful sector overview and benchmarking tool to aid their decision making.

The report reveals that operators of bars and restaurants, particularly larger businesses following the pandemic are struggling to recover and that other sectors of the food and drinks industry have seen sales remain flat.

Post pandemic predictions: The sector has recovered well from the pandemic but is facing supply chain interruption and acute food and energy commodity inflation issues, which are not yet reflected in the reported performance numbers. But with good performance, the industry is well positioned to outgrow inflation through organic expansion or by acquisition, if entrepreneurs can recognise opportunities in the midst of uncertainty.

The report’s key findings include: Scale: The industry is highly concentrated, with just 7% of the 1,905 companies analysed accounting for 76% of turnover. However, with larger firms’ sales declining, the data shows how effective smaller businesses have been at competing with the giants, with many seeing their sales rise. Achieving scale also opens options to borrow, grow and win market share Borrowing: It is demonstrably easier to borrow higher multiples of debt once Ebitda hits £5m. As with many sectors, larger more established businesses are offered more lender support which opens more options for further growth.

Mergers & Acquisitions:

Alexei Garan, Director, Head of Debt Advisory at Shaw & Co and editor of the report, said: “We are delighted to have launched this, our second annual, in-depth Food & Drink sector report. We hope it will help SME business owners benchmark their own and their peers’ performance in the sector and aid their decision-making processes. Our aim is to provide small business leaders with free access to the same market intelligence as larger blue-chip corporates, who benefit from investment banking advisors. The report will also provide SMEs with valuable insight in terms of their relative creditworthiness and attractiveness from an M&A point of view.”

Bidcorp UK Acquires Nicol Hughes Foodservice Bidcorp UK has announced the acquisition of Nicol Hughes Foodservice.

The Northwest-based wholesaler becomes the latest addition to Caterfood Buying Group’s successful network of independent businesses, trading alongside Elite Fine Foods, Caterfood, South Lincs Foodservice and Cimandis, reflecting their strategy of retaining each businesses’ independent ethos, character and approach.

Andrew Selley, CEO of Bidcorp UK commented:

“Nicol Hughes Foodservice will become an integral part of Caterfood Buying Group, adding extra buying power, regional coverage, and expertise to share and learn from. I look forward to a successful integration and flourishing success within the group.”

The company, which will move away from Sterling Buying Group at the end of July, will keep its name, branding and independence.

Mark Moss, Managing Director of Nicol Hughes Foodservice commented:

“We’re thrilled to welcome the team and customers from Nicol Hughes Foodservice into our Bidcorp family. Since being transformed to its current format in the 1960’s, the company has developed an excellent reputation within foodservice and has a proud service record which fits with our own service excellence ambitions.

“”We are extremely excited to become part of the Bidcorp family. The acquisition will only strengthen the business and we look forward to the fantastic opportunities that will arise as a result of this new venture in the future.”

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

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Hoteliers Successfully Pass on Additional Costs to Consumers to Combat Inflation 26

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Issue 120

UK hoteliers are successfully passing on additional costs to consumers and charging higher room rates to combat inflationary pressures, according to the RSM Hotels Tracker.

pandemic levels, this suggests that hotels are able to cater to additional demand, this will be dependent on overcoming staff shortages in the sector.

The data, compiled and produced by Hotstats and analysed by RSM UK shows that occupancy rates of UK hotels are continuing to increase, at 73.7% in June compared to 68.6% in May, but are still falling behind pre-pandemic rates of 84.6% in June 2019.

‘It’s no secret that there are further headwinds ahead for the hotels sector, particularly with the cost of living crisis continuing to knock consumer confidence. Hoteliers will find they need to adjust their stance as time goes on, which might involve absorbing any additional costs during the quieter months of trading.’

Despite only a modest increase in occupancy levels, average daily rates (ADR) of occupied rooms far exceeded pre-pandemic rates of £140.11, and was up from £134.90 in May to £157.04 in June. London saw an even bigger increase from £208.55 in May to £245.77 in June.

Although rates typically rise in the summer months, this significant jump suggests that hoteliers are responding to inflation and the subsequent uptick in costs by increasing their room rates.

Revenue per available room of UK hotels also increased by £23 to £115.76 in June, and jumped over £41 to £181 in the London hotels market.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘The inflationary blow to UK hotels has been softened by the demand from summer trade, helped by the return of international travel, meaning hoteliers have been able to pass on the increasing costs to consumers through significantly higher room rates. But once the summer period passes and demand starts to plateau off, it’s likely they’ll find this difficult to sustain.

‘With travel chaos at Dover and numerous flight cancellations, a possible knock-on effect could be more people opting for a UK staycation instead of holidaying abroad. While occupancy rates still aren’t back to pre-

Thomas Pugh, economist at RSM UK, added: ‘Roaring inflation, higher interest rates and the rapidly rising risk of a recession mean consumer spending will almost inevitably weaken over the next year.

‘Another surge in natural gas and electricity prices over the last few weeks means inflation will probably reach 12% in October, when Ofgem is likely to raise the energy price cap by another 50%. To combat surging inflation, the Bank of England will probably raise interest rates to around 2.75% by this time next year, adding to the pressures on households.

‘As a result, households’ real disposable income is likely to drop by 3% this year, and probably by another 1%-2%. This, in turn, will lead to a sharp reduction in discretionary spending.

‘However, households in the middle to upper income brackets make up the vast majority of spending on hotels and restaurants and these households are less impacted by inflation. What’s more, household balance sheets are still extremely strong, having been boosted by pandemic savings. This should mean that consumer spending falls by considerably less than the drop in real income.’

Bolsius Professional Helps Operators To Unlock Revenue In Their Outdoor Spaces As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine, Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces.

Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor: attract and retain customers to grow revenue’ provides ideas and guidance on creating a compelling multi-sensory outdoor experience for customers.

The premium candle specialist has launched the report in response to changing market dynamics over the past few years. This includes, the government relaxing of pavement dining laws during the pandemic, which allowed restaurants, pubs and bars to serve food alfresco and new legislation plans to make this permanent, representing a valuable opportunity for operators with outdoor spaces.

Consumers are keen to get out and socialise with friends and family, with the frequency of visits for pub-goers expected to return to pre-pandemic levels this year .

What’s more, one in four (27%) of these pub goers say that they expect outdoor areas and almost half of UK consumers that go to pubs or restaurants say they would prefer to sit in an outdoor area – even if the weather was ‘just okay’ .

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said,

“Outdoors is most definitely in – and now more than ever. Before, outdoor spaces were a ‘nice to have’ – used almost exclusively when the British summer finally arrived.

However, as a result of the pandemic, savvy pubs, bars and restaurant made the most of their outdoor space in recent years, and they are now seen as an opportunity.

By investing in your outdoor space and creating a welcoming atmosphere customers want to stay in and revisit again and again, operators are not only able to serve more covers over the summer months, but growth their full offering through additional yearround space.

To support, we’ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfort to candles we’re helping them to unlock revenue through expanding into this typically under-utilised area.”

Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. To discover more about their candle range, and to download a copy of the Bolsius Professional guide ‘Investing in outdoor: attract and retain customers to grow revenue’, go to www.bolsius.com/en/professional/inspiration.

Hubbard Advice On Keeping Your Ice Machine Clean 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

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Issue 120

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 120

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

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Chef's Buyer's Guide

Issue 120

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

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CLH DIGITAL

Issue 120

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

Bottleproof Cocktails have been supplying their premium range of pre-made bottled cocktails exclusively to the hospitality trade since 2016. Customers include hotels, theatres, restaurants, pubs and events venues across the UK. Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on-trade. Plus they have received a list of awards as long as your arm from IWSC, Spirits Business and LSC. Their cocktails are, as Charlie Anderson, co-owner of Bottleproof says “created to replicate the perfect bar serve. They are all full abv and we only use premium ingredients and branded spirits just as a top bar would. We don’t add any preservatives, flavourings or colourings so they really are the real deal with no synthetic tastes” Bottleproof cocktails are now served in some of the UK’s best hotels, pubs and restaurants and the reason, other than the taste, says Mark Thompson, co-owner, who heads up sales, is ”they can be served in less than 30 seconds, require no training (other than how to use a cocktail shaker) and allow venues far greater stock control. Both Charlie and I have either worked in or supplied the ontrade for over 20 years and we understand the hospi-

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.

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-

Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails

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.

tality business. I think the fact that our cocktails are an ontrade exclusive is really appealing to our customers.

Also, the post lockdown staffing difficulties have seen many venues really struggle with staffing and serving cocktails with un-trained staff has been a real issue.

Bottleproof’s cocktails have provided a solution” In addition to their range of cocktails, Bottleproof also make many bespoke cocktails for customers, including a cocktail designed specifically for hotel rooms that requires no ice and no shaking! With a range of 0% cocktails as well, Bottleproof really can allow trade venues a full and balanced cocktail list.

And Eco-friendly Paper bottles options…..

As to the future, Charlie says, “we are really working on improving and encouraging sustainability and from August 2022, we will be the first cocktail company to make some of our cocktails available in environmentally friendly paper bottles. These ground-breaking paper bottles are 94% more recyclable than glass and reduce the carbon footprint by up to 6 times. Plus they significantly reduce the commercial waste collection costs of venues compared to bottles” Bottleproof Cocktails are available either direct or through selected trade wholesalers.

For more details, visit www.bottleproof.co.uk or email info@bottleproof.co.uk

Have Fun in the Sun with Smashed 0% AF Drynks ing delicious alternative to booze.

The hospitality sector is still playing catch on offering ranges of alcohol free drinks which appeal to consumers 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.

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 quench-

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 step-change 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.

The Quiz Platform That’s Defeating Cheats and Driving Footfall and Sales In Thousands Of Pubs The concept behind SpeedQuizzing was simple: an easy-to-use digital pub quiz platform and app that eliminates opportunities for players to cheat.

But as the original smartphone quiz, SpeedQuizzing has not just had a resounding impact on defeating the quiz cheats – it’s transformed quiz nights in thousands of pubs and bars across the UK, driving footfall and sales.

Speaking with SpeedQuizzing co-founder Alan Leach, it’s easy to understand why.

“SpeedQuizzing games are designed to be fast-paced, entertaining and hassle-free, both for pub hosts and players alike,” says Leach.

“Games are hosted in each venue via our platform using a laptop, and instead of using a pen and paper, players answer the questions in real-time through our app, which they download for free. There’s no need to keep score as that’s done automatically, and we’ve done our best to eliminate opportunities to cheat too, with our software making it easy to set time limits on how long

teams have to answer each question.”

It's been cited as the saviour of pub quizzing by many publicans, including Mark Pinckney who runs The Deramore Arms in York.

"From taking the faff out of preparing for and hosting quizzes, through to driving some of our biggest crowds of the week, SpeedQuizzing has transformed our pub quiz night.”

Alan is proud of the role SpeedQuizzing plays in helping pubs and bars to thrive, with the company recently launching its first ever national advertising campaign, in partnership with TV’s Paul Sinha, aimed at helping more people to find their nearest smartphone pub quiz through SQFinder.com. It’s the only quiz provider to publicly promote individual events on behalf of pubs and bars, and its giant billboards advertising the site can currently be seen next to some of the UK’s busiest motorways.

For more information, visit www.SpeedQuizzing.com or see the advert on page 2.

Products and Services

Issue 120

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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.

London Roof Garden Boasts Toilet Block Thanks to Saniflo stack some 40m away.

The Queen Elizabeth Hall at the iconic Southbank Centre has a stunning roof garden and café overlooking the Thames. Filled with wildflowers and attracting bees and insects from all over London, it is a place to socialise, dine and even work when the weather is fine.

Early in 2022 the team running the venue came to a consensus that the distance of the nearest WC’s was hindering the experience for clients and staff alike; customers had to descend the winding staircase back to the Royal Festival Hall in the main building.

Richard Riley from building contractor, Eleven London, was contracted to construct a wooden toilet block with two separate WC’s and hand basins. With no gravity drainage available in proximity of the new block, a pumping solution was going to be the only way to discharge the waste away to the nearest soil

With input from the Saniflo technical team, including a visit to site to assess the potential run of pipework, a Sanicubic Pro 2 lifting station with twin pumps and a wireless alarm was specified and installed by Richard and his plumber. This powerful unit uses alternate pumps when operating normally, but in the unlikely event of a pump failure can switch to single pump operation in order to provide continuity of operation at all times.

A wireless alarm offers early warning of any issues.

The unit is installed in a cupboard to the rear of the block and provides quiet, efficient operation.

The installation of the roof garden toilet block has proved to be an excellent investment with the whole space enjoying more visitors who stay for longer.

For more positive solutions and inspiration, visit www.saniflo.co.uk

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.

‘Mix Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino As cocktail consumption continues to surge and popularity of low and no alcohol serves continue to rise, Sanpellegrino brings its 90 years of drinks experience, natural quality ingredients, exceptional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range.

Superbly balanced bitter-sweet, crisp and vibrant flavours, presented in beautifully premium glass bottles, the Sanpellegrino mixers range includes Tonica Citrus, Tonica Oakwood, Limonata, Aranciata, and brand-new Ginger Beer and Tastefully Light Tonic.

Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients, masterfully mixed by Italians to create authentic, refreshing premium drinks with a distinctive citrus flavour.

The new range aims to bring people together in the Italian way through the traditional aperitivo drinking occasion. The six premium sparkling drinks are made to uplift shared drinking occasions, whether mixing

into a cocktail, elevating a mocktail or serving over ice with a slice; inviting consumers to savour their drinking moments in style.

Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm – known in Italy as the aperitivo moment - keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021, compared to just 4% in 20191. Italian to our core, this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range. Indeed, for moments to savour, mix like an Italian.”

Available to purchase online and in the on-trade directly from Nestle Waters.

See the advert on page 11.

1 CGA Managed Volume Pool August 2021

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.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISERS.

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.

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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

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Hospitality Technology

Discover Gen Z Recruitment with Placed The Placed app offers a refreshing solution to the frustrating and recurring problem of recruitment in hospitality. The service sector's fast-paced and high churn nature requires employers to look for quality candidates perpetually. Yet, the outdated, time-consuming job boards and ‘staff needed’ signs make this search disjointed and an almost impossible one. Instead, Placed lets technology do the hard work, match-making the employer to the candidate.

This innovative talent attraction platform revolutionises the way employers target, attract and retain staff. AI technology automates recruitment by using an algorithm to match the most compatible candidates to the most compatible employers. This is based upon shared values, expectations, and job title (taking a leaf out of the dating app’s books!)

At just 24, Jennifer Johansson came up with this ingenious solution whilst working in the industry herself. She saw first-hand the difficulties employers had attracting the right talent and set out to simplify the recruitment process. She gained vital backing from some excellent investors such as the Chairman of Burger King and former Chairman of Wagamama, and since then has raised over 3 million in funding.

Placed alters the focus from abstract facts on a CV and lets the candidate’s personality do the talking. After all, skills can always be taught but the people-orientated environment of the service sector makes the search for friendly, engaging, and pas-

sionate people essential. Candidates can build their profiles by completing quizzes to help employers find like-minded people that will suit the role. Likewise, to attract candidates they can browse employer brand pages and discover their attractive core values such as sustainability, diversity, and inclusion. A key consideration for GenZers when applying for a job.

This novel and fresh approach to job-seeking appeals to the mobile-first lifestyle of Gen Z, it makes finding a job an enjoyable and interactive experience. Having CVs be optional makes the application short and sweet; candidates can apply to job posts in minutes, resulting in the average time from post to hire only 9 days!

Not only does it make job-seeking easily accessible but Placed is also striving to rewrite the narrative that hospitality is an unattractive sector to enter. They are exposing all it has to offer and the prosperous doors it can open as a long-term career.

With over 300,000 enthusiastic candidates eager to jump headfirst into the service sector, Placed sees a 70% view-to-apply rate, compared to 10% with job boards. It is attracting thousands of young job seekers looking to kickstart their careers by unveiling its vibrant, sociable, and nurturing culture. It is the modern solution to recruitment that hospitality has been longing for.

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.

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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 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.

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/

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 guar-

antee 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.

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Moda, Where Outdoor Furniture Really Means Business

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 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

Add A Taste of Sunshine to Your Barbecues "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 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.

Vegan, gluten-free and all-natural, Aloha 65 “Sun on a Beach” must be tried.

For more information or a sample bottle please contact aloha@aloha65.com

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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 Sector with Swift Service for Etched & 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.

“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

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.

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.

They will all be hard wearing, easy to maintain, and a strong powder coated underframe will guarantee them for 15 years.

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.

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.

Customised and bespoke furniture is also available.

Website: www.brunelengraving.co.uk

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:

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.

“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.

Inclusive Furniture • Make our products both 'accessible & 'inclusive'.

There’s A Great Deal Going On At LeisureBench

• • • • • • •

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

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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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 Refurbishing? Refurbish with Pro Auction Ltd

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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.

Contact us for full details: Pro Auction Ltd on 01761 414000

info@proauction.ltd.uk

www.proauction.ltd.uk

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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.

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

Trust underpins our entire operation and our clients stay with us because they know we keep their best interests front and centre.

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.

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

Pro Action pride ourselves on our consultative, problem-solving service and our tradition of exceeding expectation.

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

Benefits of CardsSafe for Your Business

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab. As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing the team to up-sell onsite.

The CardsSafe units are wireless, which means they can sit discreetly behind the bar or POS. In addition, the system does not capture data, so it never breaches GDPR.

MAJOR BRANDS TRUST CARDSSAFE Over 5000 brands in the UK use CardsSafe. Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars utilise the system.

Benefits to using CardsSafe in bars, restaurants and pubs:

• Managing customer tabs

• Helping to increase spending, therefore profits • It is a significant deterrent for dine & dash • Offers customers security against credit card fraud • Pays for itself by reducing call-back • No data is captured • Wireless • Customers have peace of mind that their bank cards are kept safely and keep the unique key!

“Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.”

Timothy, Young’s Bar Manager

CARDSSAFE IS AFFORDABLE! Each CardsSafe unit contains ten card drawers that can be hired for just £9.99 per month. In addition, 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 have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com Or contact the sales team on 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-

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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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Issue 120

Design and Refit

Imaginative and Integrated Interior Design, Vicaima Makes It Real!

Vicaima, as one of the leading European exponents of contemporary joinery solutions, including interiors doors, doorsets, wall panels and associated furniture products, have just introduced a new brand for professionals called Infinity.

Combining their extensive experience within this sector with the latest technological advancements in image realisation, they present a major step forward for the world of interior design, enabling creative vision to be made real, with imaginative design composition that encompasses multiple elements.

No longer constrained by conventional limitations, Infinity provides scope for interior design professionals to think beyond what they thought was possible, towards what they would ideally like to achieve.

Whether creating a theme that brings rhythm and repetition, or a more dramatic and contrasting vision with pronounced statement pieces, Infinity can make it real.

Infinity permits almost endless possibilities when it comes to visual aspect, with choice of colour, tone, pattern and even the perception of texture. This enables interior designers and specifiers complete flexibility when aiming to deliver bespoke project solutions.

However, for those professionals looking for insight from the Vicaima experts in trends and fashions, Infinity’s top three collections offer a myriad of fresh inspiration. Select from either wood, stone or metal for an immersive experience which includes among many others, Spalted Maple, Terrazo Amber and Antique Patina.

Once the design and hues have been chosen, it is then a matter of selecting which joinery elements can be combined to reflect the desired theme. Here Infinity broadens horizons and uniquely permits creators to match and play with individual pieces in a way that has traditionally been limited. Blending integral building elements such as interior door assemblies and decorative wall panels, with more ephemeral components like wardrobes and furniture to achieve the perfect balance.

While flexible aesthetic design is the hallmark of Infinity, it should not be forgotten that as a Vicaima brand, superior quality and performance are integral to all elements. Exceeding industry recognised standards and in the case of doors and doorkits, third party fire accredited to both TRADA and the British Woodworking Federation, all products are environmentally produced and FSC certificated.

Infinity marks a new era in design for interiors, whether in public, commercial or residential applications. Expanding, evolving and elevating both the creative process and eventual project realisation by combining visionary image technology with industry leading joinery manufacture, to achieve outstanding results.

For more information or to request a brochure visit www.vicaimainfinity.com

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.

Design and Refit 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 ontrend 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, exdisplay 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

Issue 120

CLH DIGITAL

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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

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CLH DIGITAL

Issue 120

Design and Refit Make the Most of Summer with Outdoor Furniture High quality contract grade furniture is important in any venue, but none more so than in outdoor seating areas, where it needs to look good while lasting through many unpredictable British summers.

Trent Furniture supply a huge range of outdoor furniture for pubs, cafes and restaurants. A firm favourite is the Monaco Stacking Chair. Available in wood effect, aluminium or a strong woven synthetic wicker finish in natural, black, red or green, this durable and stylish chair looks great in any outdoor setting, can be stacked up to 10 high, and is currently on offer from only £39.90.

Alternatively, the Plaza Chair is a cool and contemporary choice for your outdoor seating.

Hardwearing black synthetic rattan is handwoven over a rust resistant aluminium frame to create a durable chair that pairs effortlessly with the hardened glass-topped Plaza Table.

For beer gardens, nothing beats the traditional picnic bench. Trent Furniture’s new Chunky Picnic Table is available in three sizes, starting at just £145.90. The 4cm thick rustic oak-finished spruce wood with smooth timber slats provides the ultimate in durable comfort.

For more information, please call 0116 298 9842 or fill in our contact form at www.trentfurniture.co.uk/contact-us

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.

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

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

Issue 120

CLH DIGITAL

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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CLH DIGITAL

Issue 120

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

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 120

CLH DIGITAL

Margate Old Town Hall to be Offered for Lease

Margate is home to a vibrant and expanding creative sector. Its Old Town has become a year-round mecca for art lovers who visit Turner Contemporary and numerous independent galleries as well as the cafés, restaurants and vintage and contemporary shops that surround the cobbled Market Place.

As Margate is served by high-speed trains from London, with a journey time of just 90 minutes, a new generation is now discovering this original seaside escape. We enjoy a year-round demand for high quality serviced accommodation, driven in part by the Dreamland live music programme, the annual Margate Soul Festival and the area’s reputation as a stunning location for film and photoshoots.

The Grade II listed Old Town Hall sits right in the cen-

tre of Margate’s Old Town. Completed in 1898, the magnificent neoclassical structure served as the headquarters of Margate Borough Council and court building until Thanet District Council was formed, moving to larger, purpose-built premises in 1974.Since then, it’s been used as the Mayors Parlour and evidence of this can be seen inside with many a wall adorned with fine portraits and photographs of past Mayors.

Thanet District Council is now looking to let the entire building on a long lease as part of its capitalisation of its property asset register. Sitting as it does, centre stage in Margate Old Town Market Place, surrounded by bars, restaurants, art galleries and quirky independent retailers, it is expected it will attract a high level of interest. The building would suit conversion to a boutique hotel, business centre or retail. The council is open to innovative proposals (subject to the relevant planning) but these must demonstrate a strong sustainable business model and be fully funded.

The property is being offered on a long lease with a guide price of £75,000 pa. Please note that the Margate Museum building does not form part of the lease. Block viewings will be taking place over a six-week period. To book a viewing contact Dave Tappy, Commercial Director at Oakwood Commercial via email: commercial@oakwoodhomes.biz or by calling 01843 222704. Full and final bids must be submitted to Oakwood Commercial in writing or by email by 1200hrs on Tuesday 12 August 2022.

The Westmorland Inn, Bowness-OnWindermere Comes on the Market

The Westmorland Inn is quite simply a brilliant business that is only available as the owners wish to retire.

With a highly rated restaurant & pub for the past 4 years on Trip Advisor, the new owners can be assured of a great business moving forward. With a large lower ground floor restaurant, fully equipped commercial kitchen, bar area with additional mezzanine area and then 8 great en-suite letting rooms. Is this a bar, with a restaurant and letting rooms, a restaurant with a bar and rooms or a B & B with bar and restaurant, we'd suggest all 3.

The restaurant offers good traditional food, the cosy bar has a range of 5 real ales, draft lagers, wines, spirits and a large selection of gins together with everything else one might expect. Each of the 8 letting rooms are en-suite and are neatly presented and furnished.

The business is currently owner operated but managed allowing the new owner to do as little or as much as they like. Also, with opening hours starting at

1pm except Sundays which opens earlier for Sunday lunch there is scope to enhance the business. If the new owner wanted to open and offer breakfast and lunchtime food this would increase both the food and beverage sales within the business as the letting rooms are on a room only rate.

To the rear of the property is an adjoining 3 bedroomed house, for either the owner to live on site or as staff accommodation.

All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate.

Prominently positioned on Lake Road, just before the Royalty Cinema towards the top of the popular tourist village of Bowness-On-Windermere on the main road leading from Windermere to Bowness.

To book a viewing call 01539 444461 or see the advert on this page for further details.

Catering Partner Needed for Oxford Masonic Hall

Oxford Masonic Hall Company Limited was established in 1943 to provide accommodation for Masonic Lodges meeting locally. In 2016 they acquired their current premises (Cardinal House, in the village of Marsh Baldon, South Oxfordshire). Our provision of accommodation for & services to these lodges enables them to focus more of their time on their charitable activities (nationally, Freemasonry donated over £50m to charitable causes in 2020 and provided over 18 million hours of volunteering time).

These new premises were extensively renovated and updated by the Company and includes a fully-equipped, professional grade kitchen. Use of these premises for the caterer’s other commercial purposes is encouraged, with details to be agreed.

Currently some 20+ Masonic Lodges meet at the premises, a total of 70+ meetings estimated for the year commencing 2022. Using 2019 as an example of ‘usual’ trading, over 2200 meals were served in this period. The board considers that 2000 meals per year may be considered a good ‘lower estimate’ of masonic meals required throughout 2022, with the belief that as the impact of Covid-19 reduces this number will increase over the coming years.

The company also actively promotes its facilities for third party useage for social, commercial and charitable purposes and so the total provision of meals is likely to be somewhat higher than this.

The directors are looking to appoint a new catering contractor to provide services (via the company) to its members and other users of the premises.

We hope that our future catering partner would consider this relationship as a source of secure, repeat business.

If you would like to discuss this request for tender (or our process) in any further detail, please get in touch with: Mr. Tom Boardman-Weston, Director Tom.Boardman-Weston@omhc.org.uk Or Mrs. Tara Buck, Centre Manager Tara.Buck@omhc.org.uk

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