CLH Digital - Issue #123

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With hospitality operators facing average annual bill increases in the region of at least 300%, businesses and jobs in the sector are at grave risk, and the letter sets out the urgent need for the Government and the Conser vative leadership con tenders to outline a comprehensive suppor t package for the sector (CONTINUED ON )

Surging Energy Costs, “Existential Emergency ” Warn Hospitality Leaders

As operating costs continue to surge several of the UK’s leading hospitality bodies have signed an open letter calling on the Government to urgently inter vene The letter was addressed to Prime Minister Boris Johnson, Chancellor Nadhim Zahawi and Business Secretar y Kwasi Kwar teng and signed by representatives from UK Hospitality, the British Beer and Pub Association, Night Time Industries Association, the British Institute of Innkeeping and the Music Venue Trust, and highlights “rocketing energ y prices becoming a matter of existential emergency ”

The hospitality sector experiences all of the above with the exception perhaps of being underfunded which I would change to “ over taxed”

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And herein lies the problem The entire economy/public is over taxed and the hospitality and licensed on trade is par ticularly over taxed I have seen nothing from either candidate which remotely touches on how they intend to get U K ’ s third largest employer back on track I have heard candidates say that they intend to reduce taxation par ticularly candidate Liz Truss But the devil is in the detail Which taxes are going to be cut?

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 ever y 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 reser ved, reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised

One quote by a great American economist Thomas Sowell has stuck in my mind for many years “It is hard to imagine a more stupid or more dangerous way of making deci sions than by putting those decisions in the hands of people who pay no price for being wrong ”

Welcome to the latest issue of CLH Digital

Steve Barclay said weeks ago before becoming Health Secretar y that we should cut VAT temporarily Disappointingly he has now gone rather silent on that, and while both candidates are “duking it out” in the hustings, there is no chatter from the sidelines from any MPs calling for specific tax cuts Almost 1000 licensed premises closed in the 2nd quar ter of this year The repor t which appears on page 19 Is not thankfully all doom and gloom There were the same amount of new openings, but this is in spite of the current economic climate and cer tainly not due to any assistance from the government I have spent a good chunk of my adult working career in either frontline hospitality operations or publishing to the hospitality sector, and I really do have mixed feelings regarding the future As I look at my office window here in Bournemouth town centre now I can see a fantastic new bar which is open this week in an old Post Office building and I have seen signs go up for a new independent pizza/bar opening opposite the new bar If I looked to the left of our office windows the prestigious Ivy chain of restaurants/brasseries are heavily investing in Bournemouth will be opening a new outlet soon The optimism is there Operators are cer tainly prepared to take a gamble and invest Just imagine how prosperous and profitable the sector would be , how much revenue it would raise , how many staff it would employ if the government saw common sense and gave the sector some tax breaks Once again I would ask the favour we are tr ying to maximise our adver tisers reach as much as possible , without them would not be possible to run CLH NEWS, so please do follow us on Twitter, Facebook and our newly created Instagram, and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

Another more recent quote applies to the issues we face today, inflation This is how one of the world greatest economist described inflation: “One of the biggest taxes is one that is not even called a tax inflation When the government spends money that it cre ates, it is transferring par t of the value of your money to themselves ”

Like many of our readers we are a SME business and I have been involved in other businesses before and man aged businesses in the hospitality sector on behalf of “pubco’s”, so I have a reasonable knowledge of economics Fur thermore , it is a personal passion of mine A subject I have studied intensely, enjoy contentious online debate , and have listened in to many online seminars from some of the past and present great economic minds of our time

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Again we lead with a stark warning to the government of the crisis facing the hospitality and licensed on trade This is not only confined to this sector, we also publish to the residential and nursing care sector (www the careruk com) which is experiencing its own difficulties However, there are star tling similarities as the sector is struggling to recruit and retain staff, is experiencing horrendous energ y increases and is chronically underfunded

EDITOR Peter Adams

Brian Perkins, President, Budweiser Brewing Group UK&I said: “Like many businesses across the brewing and hospitality sectors, we are fac ing severe economic headwinds Today’s ONS figures highlight the need for fur ther Government suppor t and clarity on plans to ease these pres sures Beer brings significant value to the UK economy as well as provid ing employment oppor tunities, but we are facing challenges in the form of commodity prices and beer tax To continue driving forward our shared prosperity and producing the UK’s most sustainable beers, we are asking Government to look ahead

Michael Kill, CEO NTIA said: “The Government cannot continue to understate the escalating crisis within the energ y sector, the contraction of energ y suppliers is compromising the free markets primar y purpose of generating competitive rates and ser vice levels Limited competition has resulted in energ y tariffs that are already unsustainable and without the Government s inter vention, businesses who have sur vived the pan demic , suppor ted by public funding, will face fur ther uncer tainty, and in many cases permanent closure ”

Neil Manhas, General Manager, UK and Chief Financial Officer, Europe , Pizza Hut UK & Europe said: “Surging energ y prices, rising food costs, and geopolitical uncer tainty continue to hammer the UK economy And as we hit double digit inflation, today’s figures are just another stark reminder of how this is impacting business as usual For hospitality, the pressure is even higher With an endemic labour shor tage crisis, supply chain disruption, and skyrocketing price rises across food, fuel, and utility supply chains inflation is impairing the industr y ’ s road to recover y We know the key to resolving our economic difficulties is achieving growth, and hospitality is instrumental to this Yet, amid such a backdrop, our industr y needs to hear from our next prime minister about how they plan to tackle the cost of living crisis and prioritise business pro tection For our sector, this includes lowering VAT for hospitality back to 12 5%, so businesses like ours can continue to deliver on our promise to generate jobs and look after our communities ”

Surging Energy Costs, “Existential Emergency ” Warn Hospitality Leaders

Emma McClarkin Chief Executive of the British Beer and Pub Association said: “Rising energ y bills are putting pubs in real jeopardy Sudden, extreme price hikes are already forcing publicans to make tough choices, from reducing opening hours to cutting options on their menus We are experiencing a perfect storm that is not only shrinking but erad icating profitability margins We urgently need an energ y price cap for small businesses before extor tionate bills cripple pubs and we lose them forever in communities across the countr y ”

Mark Davyd, CEO of Music Venue Trust said: “After two incredibly diffi cult years where venues have had to fight for simple sur vival, it would be an extraordinar y outcome to see them closed and permanently lost because of an energ y market that is completely out of control and not fit for purpose The Government must act to create a genuinely func tioning market for energ y ser vices that can deliver supply at a reason able cost or step in to create an affordable supply for businesses”

Businesses need ample time to structure policies and schemes for the longer term, as well as incentives to invest in sustainability to help pro tect our industr y our people and our planet ”

Viv Watts, cofounder of a small UK business, AGO Hotels and interna tional proper ty investor said: “Figures out today showing UK inflation has hit 10 1% is more unwelcome news for the hospitality industr y This increase comes at the same time as rising energ y costs, tightening of cashflow and a challenging labour market Up until now to maintain competitive pricing, businesses have absorbed inflationar y pressures rather than increase their prices for consumers However, as costs are escalating faster than they have in three decades, businesses will now have no option other than to pass these on Now more than ever the sector needs a reduction in VAT, that many have called for, this will allow relief and will help to balance some of the pressures ”

Steve Alton, CEO of the British Institute of Innkeeping said: “The majority of our members are single site operators, running small, inde pendent businesses at the hear t of their communities Without urgent action from Government, these vital spaces for social connection, sup por ting local jobs, supply chains and community groups, will drown under the weight of the rising cost of doing business In many cases, the impact on their businesses is now worse than that of the pandemic , which has already left them with average debts of £40k per pub The stark reality of the challenges now facing them cannot be underestimat ed Government must act now to ensure we don’t lose these essential local community hubs forever ”

Kate Nicholls, Chief Executive of UK Hospitality said: “Hundreds of hospitality businesses across the countr y are staring into an abyss of closure and possible failure , leading to thousands of job losses; so it’s now or never for Government help and suppor t if this vital sector is to sur vive the extraordinar y threats pushing much of it to the ver y brink of existence

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Nine in 10 business owners said they did not expect energ y prices to return to last year ' s levels within the next 12 months In response , 83 per cent said they had either previously cut staff to tackle the rising prices, or were considering making redundancies, or reducing staff hours to cope “URGENTLY NEED A PRICE CAP”

“DROWNING UNDER THE WEIGHT OF RISING COSTS”

VENUES FIGHTING FOR SURVIVAL

(...CONTINUED FROM FRONT COVER) The letter comes just one year after the government launched its hos pitality recover y strateg y which envisaged pubs and restaurants helping to reinvigorate local economies, however, only one in three hospitality businesses are repor ting a profit, according to a recent sur vey by the British Beer and Pub Association (BBPA) Energ y bill increases of up to 150% are the main reason for declining turnover and almost 50% have had to reduce opening hours to avoid closure EXTRA COSTS OF UP TO £60,000 BY THE END OF THE YEAR In July a repor t revealed that the number of pubs in England and Wales had fallen to the lowest level on record, with 7,000 having closed since 2012 There are fears that the impact of the energ y crisis will be worse than impact Covid lockdown had with some venues predicting extra costs of up to £60,000 by the end of the year Fur thermore , there is growing concern among businesses that the long term effects will have an even greater impact on a sector still recovering from lockdowns and supply chain challenges

Iconic Five-star Kensington Hotel Completes Major Redesign

The Royal Garden Hotel, par t of the Goodwood Group, is pleased to announce the first phase of its extensive redesign programme with its upgraded rooms welcoming an influx of summer customers Known for its prime location, friendly and relaxed atmosphere and outstanding ser vice , the hotel’s renovation marks an impor tant landmark in its star studded histor y At the hear t of Kensington’s vibrant hospitality scene , the Royal Garden Hotel, which opened its doors again in April, occupies one of the most exciting locations in London Overlooking Hyde Park and Kensington Gardens and within easy reach of popular attractions such as Kensington Palace Royal Alber t Hall and South Kensington’s Museum quar ter, the hotel sits at the hear t of one of the capital’s most visited areas

By Julian Reilly Proper ty & Franchise Development Director at Creams Café (www creamscafe com)

PRIME VS AFFORDABLE

QUESTIONS TO ASK WHEN VIEWING A PROPERTY

• What known restr ictions currently exist? This will help you decide whether the proper ty is suitable to host your busi ness How muc h are the energy bills? Do your researc h and ensure you c hec k the meter readings at the proper ty to com pare to other units

Othman Shoukat Managing Director of Creams Cafe since 2020 has valuable insight into the changing dynamic of proper ty locations Coming from an investment banking background he completed his master’s degree in real estate at the University of Cambridge with a specialism in retail real estate

• What is the turnaround time for acquir ing the proper ty? This will give you a rough timeline on how soon it will be until you can launc h your business

It is now crucial to ensure that the proper ty you invest in can function in a versatile man ner This means the precursor to location strateg y must be placing the right brand, with the appropriate value proposition, underpinned by a strong financial model into the right location Without these prerequisites any location will ultimately be defunct

There is a plethora of locations that have attributes suitable for a range of brick and mor tar businesses all over the UK, it is just a matter of finding the right proper ty for you Utilise your connections and business par tnerships to pool your knowledge to secure the foundations of your business

According to the Local Data Company overall vacancy rates in Great Britain were at 14 1% in the first quar ter of 20221 The pan demic has exacerbated the structural issues which have been impacting the retail real estate sector over the past few years Rental leases were changed between landlords and their tenants and the government’s ban on forfeiture leases meant that the range of proper ty available remained limited More recently, landlords have been more receptive to negotiation, however the current cost of living crisis means there are plenty of challenges facing those searching for premises to open a new business It's all about being able to recognise when a proper ty is valued fairly advises Julian Reilly Proper ty & Franchise Development Director at international desser t parlour franchise Creams Cafe His tips on sourcing and negotiating premises for your expansion will provide more options to you

If you are planning on launching multiple locations avoid expanding too fast both in terms of number of proper ties and geographical area Whilst it is tempting to have as many locations within your por tfolio as pos sible , each location must thrive and stand alone as a profitable entity Ensure you are mindful about each prop er ty you invest in and that it will benefit you, the reputation of your brand and the surrounding community Launching, or investing in, a business that requires a bricks and mor tar presence tends to bring with it more considerations than if you are star ting from a home office Whether it is a restaurant or a hair salon, choose a premises that will work for your business as it grows You will be tied into your proper ty for a minimum term and there is nothing worse than bursting at the seams with two years left on a lease Similarly, don’t over extend yourself just because you fall in love with a space larger than you realistically need COMMUNITY DEMOGRAPHICS

• Who is the landlord? This is a major influence on how you progress negotiations for the premises Getting a gauge on the landlord s out ook will help you decipher whether a negotiat on is like y How ong has the proper ty been on the market and what other interest is there in the unit? Again, this points to room for negotiation

The Royal Garden Hotel’s redesign project spans its roster of 177 rooms and suites overlooking Kensington Palace Gardens and the London skyline , delivering an impor tant upgrade to coincide with the resurgence of travel bookings in 2022 Finished to an excellent stan dard, the redesigned rooms reflect the hotel’s reputation for a modern and luxurious style providing a tailored luxur y experience for visitors from around the world

Location, Location, Location: How to Find the

Prime location that’s always been a buzz word in proper ty Of course , we want the best location for our new business, but how do we justify the balance of price with the benefits the location offers? One of the best ways to maximise your profit potential through your location is to be methodical about evaluating these bene fits Moving down the road and out of your prime radius could significantly reduce your occupancy costs, whilst enabling you to still have similar trade access, as well as a comparable community and customer demo graphic Analyse local market data alongside key performance indicators of other successful locations to find that perfect balance Remember balance is key as whilst a proper ty may be less expensive a poor location is vir tually impossible to turn around, even with the best team! One aspect you should not compromise on is the condition of the premises Landlords can sometimes tr y to push the cost of any repairs and work that needs to be done onto the new tenant With a cheaper location might come more features that need fixing, so keep an eye on those and don t inherit the previous tenant s failure to repair Ask for a schedule of conditions a full breakdown of the state of the premises from the landlord It is also wor th finding out if the unit is proposed for a Full Repairing and Insuring (FRI) lease These types of leases are common in the commercial proper ty lettings market and will mean that you, as the tenant, are responsible for all costs of repair and insurance If an FRI lease is proposed, ask for a schedule of condi tions which will limit your liability for any damages

Best Property for Your Restaurant Expansion

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This new chapter in the hotel’s histor y builds on its extensive histor y and its heritage as a home away from home for celebrities spor ts stars and ar tists from all over the world The Royal Garden Hotel has also hosted a variety of historically notable events, including the official reception for the triumphant England team following the 1966 World Cup, which until this month’s Lionesses win was the last time England had won a major international football tournament The hotel opened under the Royal Garden brand in 1965, after the original 1800s build ing, used throughout the 1900s as par t of the war effor t by the Woman s Royal Voluntar y Ser vice , was redeveloped Following the comprehensive upgrade to its facilities, the Royal Garden Hotel is on course to open its new ground floor restaurant, Origin Kensington in September, which will ser ve high end cuisine pre pared with excellent British produce at peak seasonal times This brand new offering will add to its highly successful Asian restaurant Min Jiang, a mainstay in London’s culinar y landscape Oliver Bateman General Manager at Royal Garden Hotel comment ed: “We are thrilled to have completed the first phase of the Royal Garden Hotel s renovation programme Our incredible location over looking Hyde Park and Kensington Garden and acclaimed Min Jiang restaurant has long been a draw for visitors and our investment into the renovation will fur ther reinforce the Royal Garden Hotel’s reputa tion as a Kensington institution We are looking forward to the comple tion of the final phase of refurbishment, including the much anticipated opening of our new restaurant Origin Kensington in September ”

Consumers expect engaging and enhanced experiences, greater choice and personalised par ticipation in their retail journey

DON’T LET AMBITION BE YOUR DOWNFALL

So, once you ’ ve found your perfect balance between location and price , what else should you consider? Pivotal to creating a return on investment is whether your location can maximise oppor tunities for trade during busy periods It is impor tant to consider how popular the area is during different times of the day and with whom so your business is open and staffed appropriately Don’t just rely on your personal knowledge of the area, you must research the local market data to effectively plan You’ll be able to use this to predict times of the day or week you expect to welcome in different groups of the community You’ll be able to operate efficiently and therefore gain a great reputation locally because your busi ness is ready for fluctuations in cus tomer numbers For instance , at Creams, we use market data prior to our first opening weeks of a restau rant and following that the data from our EPOS system makes it easy to amend and monitor stock orders accordingly

THE CHANGING FACE OF THE HIGH STREET

“Retail proper ty usage has been leaning towards leisure recreational and socially led sectors due to evolving consumer behaviours and structural shifts In par ticular, consumers seek a holistic customer experience plac ing greater impor tance on intangible touchpoints Cer tain sectors have also been disrupted by e commerce channels, compounding the usage shift This is evident in how the UK retail high street landscape has changed over the last decade This has had broader implications for entrepreneurs searching for premises and cer tainly impacts our planning for Creams locations,” says Othman

Business Wait On £750 MILLION

Issue 123 CLH DIGITAL 5 WHETHER YOU WANT A TRADITIONAL BARISTA MACHINE OR A BEAN TO CUP WITH FRESH MILK Caffè Bellissimo CAN PROVIDE THE PERFECT SOLUTION CALL US FOR AN INFORMAL C HAT 0800 44 44 43 STYLISH AND BEAUTIFULLY ENGINEERED EQUIPMENT COFFEE THAT PEOPLE COME BACK FOR 3 YEAR FULL PARTS AND LABOUR WARRANTY FULL STAFF TRAINING FREE PAVEMENT SWING BOARD FREE S22 COFFEE SYSTEM FREE The fabulous S22 when you Lease or Purchase any of our professional machines

More than half of all Challenges are ultimately agreed leading to rebates going back many years often back to the 2017/18 financial year Despite busi ness rates being revalued next year and firms receiv ing new proper ty assessments later this year, nearly 12,000 Challenge cases still await determination by the VOA with the real estate adviser Altus Group estimating that their resolution is likely to lead to tax rebates of around £750 million Rober t Hayton, UK President of Altus Group, said the Chancellor must immediately inter vene setting stringent targets for clearance by the end of the year adding “there is a cost of doing business crisis, insol vencies are on the rise , yet firms are being denied a vital cash injection as their rates Challenges are kicked down the road ”

According to The Insolvency Ser vice , between 1st April and 30th June 2022 there were 5 629 regis tered company insolvencies The number of company insolvencies in the second quar ter of 2022 was 13% higher than in the first quar ter and 81% higher than in the same quar ter in 2021 The Bank of England has also warned that the UK will enter recession and the longest downturn since 2008 with the economy forecast to shrink in the last three months of this year and keep shrinking until the end of 2023

The Valuation Office Agency, an Executive Agency of HM Revenue & Customs, say that they resolved just 2 830 Challenges between 1st April and 30th June 2022 with that figure plummeting 28% from the 3,950 that they settled during the previous quar ter but also admit 4,240 new cases were received as numbers continue to rise and the situation deteriorates

Under a 3 stage process ‘Check Challenge Appeal’ (CC A), introduced back in 2017, the ‘Challenge’ stage is where businesses can make a formal challenge against their proper ty valuation which is used to cal culate rates bills which are then paid to Councils

The number of outstanding business rates Challenges continues to rise in England as firms wait on an estimated £750 million in tax rebates with exper ts today calling on the Chancellor, Nadhim Zahawi, to immediately inter vene to speed up settle ment

In Tax Rebates as Recession Looms

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Owners of the pub, Admiral Taverns announced Chasing the Stigma as its charity par tner earlier this year Licensee at the Eagle , Emma Pickering has chosen to suppor t the charity which aims to normalise mental health and ensure it is easy for ever yone to find suppor t when they need it

The Eagle , a traditional community pub in Gospor t, will be hosting a charity family fun day on Saturday 20th August in its newly refur bished outdoor garden, to raise money for mental health charity, Chasing the Stigma The day will include a performance from a pop ular local comedian, as well a raffle prize draw and barbeque

Coffee Consumption Set to Grow Despite Industry Challenges

The top ten has been confirmed by this year s Chair of Judges, Kenny Atkinson

Final

The coffee industr y has always been resilient having weathered the storm of the last credit crunch in 2008 and rebounding strongly after COVID That’s not to say brands retailers and operators won’t have to make diffi cult choices over the coming months to defend against rising prices Those who are successful will do so by focusing on what the consumer wants, and while many consumers may be seeking more value driven options, many more will see coffee as an affordable treat they are happy to splash out for This is par ticularly true for differentiated, premium options that can be enjoyed at home and on the go For example , at Finlays, we ’ re seeing a huge swing towards RTD coffee which is forecast to have a C AGR of +4% between 2021 and 2025 The ris ing star within that trend is cold brew which now accounts for 22% of RTD coffee launches in Europe and is expected to reach a categor y value of €90mn in Europe by 2025

• Gar y Townsend, head chef, One Devonshire Gardens, Glasgow Grahame Wickham, head chef, The Royal Militar y Academy, Sandhurst

• Ben Murphy head chef Launceston Place Restaurant London

The £90,000 refurbishment saw a complete exterior and interior redecoration, including new outside accessories and a new bar for residents to enjoy The pub has been heavily suppor ted by the local community, with many local businesses offering their assistance for the event, supplying items such as flower baskets and outdoor fur niture Phil Hoddinott, Proper ty Manager at Admiral Taverns, commented: “Emma is community obsessed and the generous suppor t she’s received from the locals demonstrate how much they value her pulling it all together

• Iain Gourlay, head chef, Cringletie House Hotel, Scottish Borders

It s also wor th bearing in mind that when consumers are working remotely, that doesn t mean they re at home all day They might have popped out to the g ym or be enjoying an al fresco coffee in the park Offering coffee products that tap into these occasions is a way of earning a higher share of overall consumer spend on coffee , par ticularly among experience hungr y Gen Z In fact, 40% of Gen Z consumers prefer their coffee in chilled ready to drink formats

50th

Another way to help consumers achieve a coffee shop experience at home is by offering new and innovative products and formats During COVID, consumers got used to being their own barista and are now much more comfor table experimenting at home whether that’s with premium coffee new brewing methods or new and on trend coffee products such as cold brew

Fifty years after the first ever National Chef of the Year was crowned, ten chefs have been given the oppor tunity to take this prestigious culi nar y title in the event’s golden anniversar y After being whittled down to 40 semi finalists the chefs have been creating an amuse bouche style signature dish that reflects their own favourite style of cooking or cui sine to tr y and get one of these sought after spots The dishes were presented to the judges via video where chefs explained their thinking behind the dish and why it was impor tant to them

Cold brew delivers a premium, sensorial experience that can help brand owners tap into the next wave of coffee Unlike other coffee extracts, cold brew is made by gently steeping coffee in ambient or cold water for extended periods of time to extract the superior flavours from the grounds, without using heat or pressure

POST PANDEMIC: Much of the decline in coffee will be attributable to less time spent at home after the lockdowns But with many Brits working from home there’s still plenty of oppor tunity for coffee breaks How can suppliers make the most of it? When it comes to making the most of consumers working remotely, the answer lies in bringing the magic of the coffee shop into the home Since the pandemic we ve seen a surge in demand for larger pack sizes of up to a kilogram, with one in ten European consumers now buying bigger packs or buying more frequently post pandemic

• Ben Drake , head chef, The Elephant Restaurant, Devon

Ten Chefs Going

• Adam Smith, head chef, Gravetye Manor, West Sussex

By Andrew Mar tin, Group Head of Business Development at Finlays (www.finlays .net), a global supplier of tea, coffee and botanicals .

• April Lily Par tridge sous chef The Ledbur y London

In the cook off at Le Cordon Bleu next month, the chefs will ser ve up their three course menu from the ini tial entr y stage , taking into account any seasonal tweaks The star ter may be a fish, seafood or vegetarian dish

ADDENDUM: MORE ABOUT COLD BREW COFFEE

A special thank you goes to PHS Greenleaf, Rogers Group, SR Signs, Quar ter and Forge Design, Pub Stuff, Molson Coors, HUK, BBG, Coco Cola and our ver y own, Chris Jowsey Emma and the team have done a tremendous job since taking over and have always suppor ted local businesses, so it’s a real pleasure to see them suppor ting the Eagle in return ” To help raise money for charity, the pub has lined up an amazing raffle , including a one night stay in Bournemouth up for grabs, Por tsmouth and Southampton Football tickets and a “Par ty Night in” pack, filled with beer and snacks All proceeds from the event will be donated to Chasing the Stigma, which will help it to contin ue its training ser vices and ensure that its Hub of Hope remains free The Hub of Hope is an app that helps ever yone find the most relevant and readily available suppor t near them, when they need it Emma Pickering, licensee at The Eagle , commented: “Paul and I have been so grateful for the suppor t from the community since we took over the pub it’s been amazing The refurbishment is outstanding and will ensure it attracts more customers to the pub all year round, Admiral has done a tremendous job as always Saturday should be a fantastic day, suppor ting a truly great cause and I hope to see as many local faces as possible ”

Local Community Pub Uses Newly Refurbished Garden to Host Charity Barbeque

The slow gentle process creates a smooth barista quality rich flavour that is perceived to be up to 67% less acidic than traditional hot brew and iced coffee Its complex flavour profile and natural smoothness also means it offers a rich sensor y experience without adding much else to it When pairing cold brew with milk, sugar or flavours, a little goes a long way Cold brew is also driving innovation in natural energ y drinks, which have benefitted from triple digit growth in recent years This comes as consumers increasingly gravitate towards more natural alternatives to tradi tional choices most of which contain synthetic caffeine Cold brew coffee is an ideal alternative as it is natural ly high in caffeine , contains zero added sugar, and is low in calories

• Cleverson Cordeiro, head chef, Adam Handling Limited / Frog by Adam Handling, London

Despite myriad challenges, coffee consumption remains high and value is forecast to grow at +2% C AGR between 2021 25

wor thy of this special anniversar y and judges will focus on the sourcing, provenance and sustainability of the ingredients used For the main course , chefs should use British or Irish venison and incorporate more than one element whether offal a secondar y cut or prime cut The desser t brief was left wide open and is simply a warm or cold desser t for a grand finale which provides balance to the menu and has a clear wow factor Chair of Judges, Kenny Atkinson said: “Since taking over as Chair, I’ve made it clear I wanted to see chefs pushing boundaries and so I gave them the oppor tunity to really showcase their creativity with my brief I’ve loved seeing the huge vari ety in dishes, especially in the main courses and it’s been fantastic to see the different ways chefs interpreted this sustainable dish and how they have ensured the star ter and desser t created a balanced menu The video stage was also fantastic to watch as I really felt that I got to know so much more about each chef and why they created the dishes they did It is going to be an incredible final and if the food tastes as good as it looks, it’s going to be a ver y tough year for us judges Before the final, the chefs will enjoy a mentor experience at Royal Ascot on Tuesday 6th September where they will come together with Young National Chef of the Year finalists and sponsors for a full day of culinar y inspiration The final will take place at Le Cordon Bleu London on 19th September with the winner being revealed at a VIP event at The Berkeley, the same evening Vice President of the Craft Guild of Chefs and food innovation & sustainability director, Sodexo UK and Ireland, David Mulcahy commented: “We have ten ver y strong chefs in the final; some have made it to this stage before and for others it is their first time The judges have been blown away at each stage of the competition and I’ve got a feeling that’s going to be the same in the final The video entries we ’ ve just judged were incredible and exceeded all our expecta tions; it allowed us to really understand the chefs’ ways of thinking and some of the videos were ver y moving Our judging is extremely rigorous, and we ’ ve used different judges at each stage which has allowed us to find ten outstanding candidates one of whom will walk away the winner in our golden anniversar y year ” for Gold in National Chef of the Year Anniversary

• Matthew Smith, head chef, Inver Restaurant & Rooms, Arg yll & Bute

• Ashok Kumar, head chef, Atul Kochhar’s Hospitality Group, Petts Wood

Earlier this summer the BBPA wrote to all candidates in the Conser vative Leadership contest with a mini manifesto for brewing and pubs, outlining key asks of any new Prime Minister to ensure a thriving industr y Read the full letter at https://beerandpub com/wp content/uploads/2022/08/BBPA letter to candidates 15 August pdf

Issue 123 CLH DIGITAL 7

BBPA Calls for “Summit” with

Candidates to Save Hospitality

The BBPA has written to Conser vative Par ty leadership hopefuls Liz Truss and Rishi Sunak to insist they convene a summit with business leaders to save pubs and other hospitality venues from closure should they become Prime Minister In the face of rising energ y bills, staff shor tages and a cost of living crisis, the trade association has written to both candidates to call for a roundtable business leaders to be convened ‘at the earliest oppor tuni ty’ to ensure there is a plan for tackling the cost of doing business and a long term strateg y in place for hospitality

The letter comes shor tly after leaders from across hospitality and the night time industries, including the British Beer and Pub Association, called on Government to take immediate action on rising energ y bills by introducing an energ y cap for small businesses Thanking both candidates for the suppor t provided by the Government to the pub and brewing industr y throughout the pandem ic , the letter highlights how the next few months are likely to be more critical for the industr y than periods of closures throughout 2020 and 2021 Chief Executive of the British Beer and Pub Association, Emma McClarkin said: “Our sector hangs in the balance , rising energ y bills are crippling pubs across the countr y with only one in three turning a profit and that figure only likely to worsen as winter approaches The situation is dire , what we are experiencing now is arguably worse than the pandemic because we are receiving absolutely no relief on out of control energ y costs “We need urgent action from the Government to save businesses and jobs in communities across the countr y but we also need a long term plan to ensure the health of the hospitality sector so it can con tinue to suppor t the economic and social fabric of our countr y ”

National Hospitality Day Returns this September with New Charity Partner

Only A Pavement Away, the hospitality sector charity aiding prison leavers, veterans and those facing homelessness back into employment, has joined four other industr y leading charities doing exceptional work in the sector as a par tner for this year ’ s National Hospitality Day After the success of the inaugural National Hospitality Day last September Only A Pavement Away has come on board to make this nationwide fundraising event and celebration of the on trade , the biggest yet National Hospitality Day will kick off on Friday September 16th with even more businesses, from tea shops to nightclubs, pubs to pop ups, taking par t To showcase the diverse and amazing UK hospitality scene in all its glor y, ever y cafe , hotel, restau rant and staff canteen involved this year will be doing something to delight their cus tomers, recognise their teams and raise money for five industr y charities in need of vital funds; Only A Pavement Away, The Drinks Trust, Hospitality Action, Licensed Trade Charity and The Springboard Charity, meaning that guests will be helping peo ple in crisis, from the industr y and beyond as they enjoy the places they love Money raised from National Hospitality Day activity will provide much needed resources for Only A Pavement Away to aid prison leavers, veterans and those facing homelessness back into employment, in the hospitality sector Greg Mangham, CEO Only A Pavement Away, added, “We are really proud to be a par t of National Hospitality Day At Only A Pavement Away we believe that hospitality isn’t in the community, it IS the community and can do so much to help those people facing tough times A great industr y that offers so much to so many ” Jeremy Gibson Marketing Director, Hospitality Action who founded National Hospitality Day said, “We’re delighted to welcome Only A Pavement Away as a par tner charity to National Hospitality Day They’ll be joining Hospitality Action, The Drinks Trust, The Licensed Trade Charity and The Springboard Charity We’re all deeply passionate about our industr y and committed to suppor ting those who work within it through these difficult times ” To find out more and to get your business involved go to https://www nationalhos pitalityday org uk/ or contact Hospitality Action at info@nationalhospitalityday org uk

Leadership

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Squeeze on household budgets and value consciousness are two of the most impor tant long term trends to impact the markets 50% named squeeze on household budgets and 41% said value consciousness as the most impor tant long term consumer trends up from 15% and 12% in 2021 When broken down between eating out and retail the top 3 trends for grocer y retail were more financial focused trends includ ing squeeze on household budgets, value consciousness and chang ing behaviour of younger consumers Conversely for eating out, ethical consumerism was the number 1 factor, followed by value consciousness and then healthier eating Companies that are aligned with consumers and drive innovation are most admired across the industr y Established suppliers and retailers are admired for their innova tion and pricing strateg y Aldi, Coca Cola and Tesco were all highlighted as brands that industr y leaders admitted in retail alongside Warbur tons, Arla and Lindt Within eating out, leading operators that were most admired were those that delivered consistency to consumers whilst innovating for example Wagamama, Nandos and McDonalds There was also a recognition for smaller brands for their clear proposition and employee wellbeing with companies such as Peach Pubs, Megan’s and Oakman Inns

Football and Fine Weather Result in Winning Drinks Sales

Trading Expectations Remain Downbeat Across Grocery & Eating Out

A winning combination of the Euros final, the return of the Premier League and good comparative weather contributed to On Premise drinks sales defying current pressures in the latest week As a result, they helped contribute to the best average value growth since the Jubilee weekend two months ago CGA by NielsenIQ’s Drinks Recover y Tracker shows average sales by value in managed venues in the seven days to Saturday (6 August) were +4% ahead of the same week in 2019

83% of eating out leaders said they have had to increase their prices as a direct impact of increasing living costs on your busi ness compounded by 33% of leaders saying there has been a decrease in consumer footfall Two thirds highlight staff challenges showing the necessity for action Attracting and recruiting staff is a challenge for 68% of grocer y businesses, increasing to 80% for eating out businesses When asked why these challenges are being experienced over a third of responses noted the fallout of European workers from Brexit 31% noted the nature of pay across the sectors and 27% of responses highlighted the impact of the coronavirus pandemic causing workers to re evaluate job priorities and move to different sectors Companies are responded to this for example Young’s launching a new internal platform to enable staff to choose their own hours and attract new employees and Rick Stein Restaurants launching a flexible careers scheme

Over half of leaders across eating out and grocer y retail are anticipating deteriorating trading conditions over the next 12 months with the cost of living crisis highlighted as the number one reason across both markets This compares to 2021 figures of 34% for grocer y retail and 15% from eating out who thought the market would deteriorate this year

However with inflation still running significantly higher there needs to be more positive weeks like this for the remainder of the summer to ensure businesses can fight back against rising costs and mounting debts Five of the seven days were in 2022 on 2019 growth: Sunday (up 10%) kicked off the week in style , cour tesy of England s Euro victor y Monday (up 6%), Tuesday (up 4%) and Wednesday (up 8%) delivered continued solid results Thursday ( 0 5%) and Friday ( 0 6%) dipped in to flat performance as the weather turned cooler But Saturday (+6%,) rounded the week off satisfacto rily, with the return of six Premier League fixtures, two of which were televised, and also an earlier than usual star t to the 2022 23 season On a categor y basis, cider prevailed in the warmer summer cli mate , with +12% growth vs 3YA In addition, spirits (+10%), beer (+5%) and soft drinks (+5%) also saw decent growth Wine again remained at the back of the pack ( 11%) An exciting week on the football pitch has helped to deliver a great star t for drinks sales in On Premise in August ” says Jonathan Jones, CGA by NielsenIQ’s managing director, UK and Ireland “And with temperatures forecasted to soar, the appetite of casual con sumers, holiday makers and day trippers will hopefully deliver strong August results This will hopefully provide a welcome relief amidst the headwinds that operators and suppliers are increasingly facing, in terms of inflation, rising costs, and ongoing supply chain issues and staffing challenges ”

Inflation, labour shor tages, rising costs as well as availability and supply chain challenges were also cited as reasons for a deterio ration in market conditions across the next 12 months

Issue 123 CLH DIGITAL 9

ty concerns among the reasons for that General workforce safety concerns

Naz Dossa, Chief Executive of Peoplesafe commented “Britain’s work force is our most valuable asset, and it has faced up to considerable challenges throughout the pandemic while continuing to deliver fantastic ser vices

The Showman s Show will return to Newbur y Showground on the 19th 20th October 2022 with hundreds of exhibitors showcasing thousands of products and ser vices The show delivers practical solutions, handy hints and inspiration in abundance For anyone working within the catering and hospitality sector it presents an excellent oppor tunity to meet new suppliers and discover the latest innovations and technologies Exhibitors include state of the ar t temporar y structures perfect for adding additional areas to existing venues or corporate hospitality facilities; caterers, bespoke concessions and catering equipment; the latest sound and lighting solu tions; furniture hire companies; theming visual spectaculars and finishing touches to name but a few

The most effective are personal safety alarms that provide a strong level of protection, can suppor t the prevention of incidents, and critically manage issues Where CCTV systems may cost thousands of pounds, some personal safety alarms are now the price of a cup of coffee for near instant access to the police

Safety Is A Key Concern For Retail and Hospitality Staff Which Could Lead To Further Recruitment Crisis

There is a clear, tangible benefit to recruitment and perceptions of roles if prospective employees are offered technolog y, and in par ticular, personal safety solutions

• 75% of hospitality and retail worker s are concerned about fac ng aggress on from customer s

The research also highlighted safety challenges are par ticularly prevalent across the retail and hospitality sec tors with 75% of employees worr ying about facing aggression from customers while at work

Policy makers and businesses across the UK are facing a recruitment and retention challenge in front line roles Although the study found that many businesses want to do more to protect their employees, many struggle to know how they can help

• 25% of health and care employees worr y about the r safety at least once ever y week

• 57% of employer s underestimate the level of concern in their staff

• 27% of hospitality and retail worker s worr y about their safety at least once ever y week

Despite this, we are facing a cross industr y problem that few have come to terms with It’s clear that safety concerns are real for millions of employees in all types of roles and that employers underestimate their concerns and feel it is hard to know what they can do to protect their employees

A visit to The Showman’s Show is an absolute must for anyone involved in events and hospitality You can find more details about the show and exhibitors by visiting www show mansshow co uk To register to attend The Showman’s Show 2022 please click https://eventdata uk/Forms/Form aspx?FormRef=ShoA2Visitor

A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality

10 CLH DIGITAL Issue 123

• One in four people do not want to take a role that involves face to face contact with the pub ic , w th 62% citing safe

• 42% of hospitality and retail staff say they have received verbal or physical abuse from a member of the public

22% of former lone worker s and frontline staff said safety concerns was among the reasons they c hose to leave their job

A landmark study into perceptions of personal safety at work found 6 8 million workers worr y about their safety each week while the majority of employers underestimate the level of concern

The study, conducted on behalf of employee safety exper ts Peoplesafe (https://peoplesafe co uk), found that one in five of all employees worr y about their safety at least once a week and that negative experiences involving safety issues can often contribute to decisions to leave their jobs

The repor t recommends that in order to better protect employees, regulators must give clearer guidance and Government should work with all par ties to set out a standard of protection that employees can easily understand and access Lower cost security measures now exist and can be better tailored to a wider array of employees

We need to shift the dial on the impor tance of employee personal safety By suppor ting businesses to act in the best way possible , and by giving employees greater peace of mind through recognised standards, we can make a genuine difference We re calling on employers and government to work together to achieve a step change in how workers are being protected ”

• 57% of employees are concerned about facing aggression from the public

The new repor t, published today by Peoplesafe , explores this issue of workplace safety and presents solu tions for how employers and Government can work together to address these challenges

Visitors can expect to meet companies launching new products, alongside showcases and demonstrations of existing solutions It’s also a great melting pot for ideas, with the chance to talk to the exper ts in their field face to face and interact with products and ser vices in a live environment which is really useful for making purchasing decisions

With costs of labour and other inputs also squeezing margins hos pitality businesses are being forced to pass on some rises to con sumers Leaders say they have raised menu prices by an average of 9% in the last year, and they plan to raise them by a fur ther 6% in the next 12 months

Despite the rising costs, hospitality leaders remain focused on making their businesses more sustainable Half (49%) plan to introduce measures to reduce their carbon footprints, with priorities including reducing energ y use or switching to renewable sources, consolidating deliveries, working with greener suppliers, reducing waste and adding more plant based food to menus

Nominations for CAMRA’s Pub Saving Award are Now Open

Issue 123 CLH DIGITAL 11 RECONDITIONED & SECOND USER CATERING EQUIPMENT TOASTERS • STAINLESS STEEL SINKS & TABLING • W e have a comprehensive range of Re conditioned Catering Equipment in stock • W e can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • W e can also supply modular fridge & freezer rooms • MICROWAVES • EXTRACTION CANOPIES • C O O K E R S • I C E M A C H I N E S • F R Y E R S • S L I C E R S •• D I S H W A S H E R S • G L A S S W A S H E R S • R E F R I G E R A T I O N EKE EQUIPMENT LIMITED Telephone with enquiries: Tel: 01273 492488 Email: kingedwards@ btconnect.com Mobile: 07860 274243 C AMRA is looking for the next winner of its prestigious Pub Saving Award, which recognises people who have come together to save a pub that would have otherwise been demolished or conver ted to another use The award aims to secure publicity for pub saving campaigns and encourage others to get involved in saving their local Last year, the Stoke Ferr y Community Enterprise took the crown after rescuing the last pub in the vil lage of Stoke Ferr y in Norfolk the Blue Bell Inn Nominations open as C AMRA celebrates its “Summer of Pub” campaign, aimed to encourage pub going and celebrate the first summer without restrictions Pubs are encouraged to share events they may be running throughout the summer on C AMRA’s dedicated map at summerofpub camra org uk Paul Ainswor th, Chair of C AMRA’s Pub Campaigns Group says: “Pubs continue to close at an alarming rate , facing rising prices, skyrocketing energ y bills and a dip in consumer spending However, those rates of closure would be much higher without the huge number of campaigners around the countr y who are willing to pull out all the stops to save their local “The Pub Saving Award aims to showcase the fantastic achievements of these community groups around the countr y and inspire others to fight to save their local pub from closure ” The award can be made to any group which has carried out campaigning activity to save a pub from closure over the last 12 months To enter the com petition simply visit: https://camra org uk/pubs and clubs/awards/pub saving award/ before 14 November with your stor y

Rising Costs Hit Margins and Menu Prices as Hospitality ’s

Supply Issues Continue

Sebastien Sepierre , managing director EMEA, Four th, said: The hospitality industr y has had a torrid time over the last two and a half years, and the ongoing supply chain disruption is the latest challenge that businesses have had to contend with Recent data pub lished by Four th indicates that average overall costs are up 10% on 2019, and that the average gross profit margin has fallen from 78% to 74% in the last 12 months “Leaning on the suppor t of technolog y and smar t solutions is one of the primar y ways sector businesses can manage this ongoing crisis Whether it’s directly comparing suppliers and costs replenishing inventories, adjusting ingredients in menu items, or simply uncovering what you need and when smar t tech can ease what is continuing to be an extremely tough time for our industr y Karl Chessell, CGA s business unit director hospitality operators and food, EMEA, said: The double whammy of cost and availability issues is piling huge pressure on operators margins Combined with the growing cost of living crisis for consumers, it means trading conditions will be ver y tough over the remainder of 2022 Hospitality’s long term future is bright, but for now leaders will have to find the right bal ance between absorbing soaring costs and passing them on to guests The huge supply challenges also highlight the need for urgent and sustained government suppor t for the sector ”

Hospitality businesses face a damaging combination of mounting costs and supply problems, CGA and Four th’s new Business Confidence Sur vey reveals The exclusive sur vey of industr y leaders shows more than two in three (71%) have seen significant increases in energ y costs, while six in 10 (60%) have experienced significant food and drink price infla tion Businesses are also dealing with shor tages of key food and drink items, the sur vey shows Eight in 10 (81%) have experienced reduced product lines while more than half have seen products not turning up (62%) or delayed (51%)

Meanwhile , the data also shows nine in 10 (91 per cent) are con cerned about rising inflation, surging household bills and higher food prices, while confidence in the future of the UK economy remains low at 26 per cent

Public

Black Diamond Pub Company Opens Third Pub in Twelve Months

are Spending Less at Pubs, Clubs and Bars

All three pubs are operated in par tnership with Greene King Pub Par tners and have a large focus on the local communities they ser ve as the village pub and local social hub In recognition of this, the Black Diamond Pub Company has been shor tlisted for the Best New Business Categor y at the Luton & Bedfordshire SME Business Awards 2022 The Winner will be announced in September MattHenman founder of the Black Diamond Pub Company said: “As a growing pub business, I am delighted to have opened our next pub in par tnership with Greene King The Three Tuns in Biddenham We have built a strong relationship with Greene King Pub Par tners through difficult trading times, and when the oppor tunity came up to take on The Three Tuns, we jumped at it The pub has ever ything we look for local village pub setting with the space and features needed to implement our high end, food led offer ”

However inflation continues to have a noticeable impact with price rises forcing shoppers to spend more on essential ever yday items such as fuel butter and milk and to cut back on some discretionar y experiences such as meals and drinks out, and holidays abroad ”

The popularity of staycations is driving spend in the hotels, resor ts & accommodation categor y, which grew 1 9 per cent compared to June ut questions from the sur vey signified a reduction in consumer spending power due to inflation was also responsible for the dip, and indicate that fur ther decline is on the horizon In addition to more than half of those sur veyed spending less at pubs, clubs and bars, two thirds said that they would cut back on eating out Off trade may also experience a similar drop as consumers priori tise essentials in their weekly shop 52% said that they are currently cutting down on luxuries and one off treats for themselves

Hospitality Industr y Trust (HIT) Scotland has announced that the Andrew Fairlie Scholarship is again seeking applications from aspiring chefs working in Scotland Eligible applicants can find out more information by visiting https://hitscotland co uk/scholarships Positioned as the ultimate scholarship that any aspiring chef in Scotland could receive , the Andrew Fairlie Scholarship is a fantastic oppor tunity for any chef looking to grow their knowledge and gain experience within renowned establish ments

As the cost of living crisis continues to hit people’s wallets, the British public is spending less on food and drink despite the summer holidays, according to a repor t from Barclaycard The consumer confidence sur vey, relating to spending between 25 June and 26 July this year, asked 2,000 people about where they were spending, contrasting it with the results of the equivalent sur vey from July 2021

Andrew Fairlie Scholarship Seeks Aspiring Chefs in Scotland

Wayne Shur vinton, Managing Director for Greene King Pub Par tners, said:“We are all about suppor ting our par tners to grow and develop their businesses and our par tnership with Matt and the team at The Black Diamond Pub Company is a perfect example of it I look forward to seeing The Three Tuns go from strength to strength as The Black Diamond Pub Company’s third pub with us ”

The finalists will take par t in a skills test at Per th College UHI which will focus on their skills, knowledge , and creativity with the winner showing the right mix of personality and professionalism to be named an Andrew Fairlie Scholar Eligible applicants can find out more information by visiting https://hitscotland co uk/scholarships

12 CLH DIGITAL Issue 123

“We know that this is a really challenging time for many consumers so it is reassuring to see that more Brits are feeling confident about their household finances and ability to live within their means each month This shows that, faced with difficult circumstances, many are finding ways to budget and manage their finances successfully, to cope with ongoing inflationar y pressures

José Car valho, Head of Consumer Products at Barclaycard, said: “July saw Brits get into the swing of summer by prioritising non essential spending on staycations, new clothes and beauty products, while the heatwave gave an extra boost to the electronics sector as consumers bought gadgets to keep cool

The wine list for the pub has been produced in par tnership with a Bedfordshire based wine merchant The Three Tuns is Black Diamond Pub Company’s third pub Its other pubs are The French Horn in Steppingley, Bedfordshire and The Crooked Billet in Newton Longville near Milton Keynes

Sponsored by HIT Scotland and The Gleneagles Hotel, and suppor ted by Restaurant Andrew Fairlie and Per th College UHI, the Andrew Fairlie Scholarship is now in its 3rd year The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in par tnership with HIT Scotland an industr y charity he was closely associated with The recipient will gain industr y wide recognition as an Andrew Fairlie Scholar and experience once in a lifetime oppor tunities to continue their culinar y educa tion, such as a practical stage at 2 Michelin star Restaurant Andrew Fairlie at Gleneagles, and 3 star restaurant Core by Clare Smyth in London Last year, two scholarships were awarded to Josh Wilkinson and Amy Stephenson The judges include some of the countr y ’ s finest chefs, who all knew Andrew Fairlie well Joining Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie , is fellow 2 Michelin starred chef Tom Kerridge , Masterchef winner and National Chef of Scotland Gar y McLean Lorna McNee 1 star Head Chef at Cail Bruich and Andrew’s former mentor Keith Podmore Stephen McLaughlin Head Chef at Restaurant Andrew Fairlie said:

Black Diamond Pub Company a high end and food led pub company operating village pubs has taken on its third pub with Greene King Pub Par tners The Three Tuns in Biddenham, Bedfordshire Ahead of its reopening, The Three Tuns has been transformed with a joint investment from pub owner Greene King Pub Par tners and the Black Diamond Pub Company in excess of £300,000 As par t of the transformation, The Three Tuns has received a full refurbishment inside featuring a completely redesigned bar creating a new space for eating and drinking, as well as all new furniture including fixed seating Outside , the pub has new signage , decorations and sail coverings over its rear garden The kitchen of the pub has also been refurbished to ser ve the Black Diamond Pub Company’s high end food offer, which uses locally sourced produce from Bedfordshire as well as well as products from quality suppliers located fur ther afield All the pub’s meat will be pro vided by a local family run butcher less than ten miles from the pub

The eating and drinking categor y was up 9 0 per cent year on year, yet it saw a slight decline ( 1 5 per cent) compared to the previous month

“I’m delighted that we are star ting the search for another Andrew Fairlie scholar, and I’m looking forward to seeing what Scotland’s future stars have to offer this year “I’m excited to see what the applicants design as their dish to be cooked if they make the Final skills test We’ve put some conditions on what that should include but we want the chefs to use their knowledge and creativity to come up with something to showcase their personality, and impress us

“The Andrew Fairlie Scholarship is a fantastic oppor tunity for chefs that want to push themselves to be the best they can be , to learn from and be inspired by other talented chefs, and to continue their personal development in this industr y that we love To apply, potential candidates will complete an online application exploring their thoughts on why they’d like to win this scholarship, their hopes for their future career as a chef, and who in the industr y has recently inspired them They will have to show their knowledge and creativity by creating a dish to be cooked and ser ved on Finals Day in November, using their choice of wild furred Scottish game in season, with 2 garnishes (1 must include fruit), accompanied by a poivrade sauce From this, up to 6 chefs will be chosen to take par t in the Grand Final in November

The month on month drop is par tly a reflection of how well the sector performed in June , owing to the Queen’s Platinum Jubilee weekend However demand has also been falling due to the cost of living squeeze; almost three in 10 (29 per cent) Brits say they plan to spend less on social plans and days out this summer, with 67 per cent of this group cutting back on eating out at restaurants, and 55 per cent spending less at pubs, bars and nightclubs Travel agents and airlines also continued to see year on year growth (204 0 per cent and 112 7 per cent respectively), however both categories were down month on month ( 3 8 per cent and 3 0 per cent) This is likely due to the ongoing disruption across the aviation sector, as well as the 20 per cent of Brits who are choosing not to summer holiday abroad this year, and the 16 per cent instead opting to take a break in the UK

James Simmonds, Par tner at UHY Hacker Young, says: “It is remarkable that Britain’s craft beer boom is entering its second decade and is still registering significant growth in star tups ”

Another 200 new breweries opened in the UK last year, meaning that there are now 2,426 breweries in operation across the UK, shows a new study by UHY Hacker Young the national accountancy group

“The attraction of star ting a craft brewer y still remains for many However, the challenge of making a success of a star tup in the sector is now greater than it was ” “Some UK brewers that were star tups only a few years ago are now major players worldwide They now have access to distribution in both the on and off trade that younger brewers cannot yet match Star tups can still grow quickly through local and online sales if they have the right product and branding, however ”

Craft

CIEH Calls on Truss and Sunak to Commit to Protecting Environmental Health

The winner will be chosen by members of the Conser vative Par ty, with the victor being announced on 5th September 2022

Some major craft beer brands have gained significant market share after being acquired by brewing majors This has allowed them to benefit from the large distribution networks of their parent companies and has made it more difficult for smaller brands to gain a foothold in the market

The craft beer industr y in the UK has taken off over the past decade with a surge in new independent breweries Demand from consumers for premium ar tisan drinks has led to more entrepreneurs star ting their own craft beer busi nesses These often aim to follow in the footsteps of brewers like BrewDog and Beaver town that now register tens of millions of pounds per year in sales

The letter also makes clear the looming workforce crisis gripping the profession, noting serious issues with resource and recruitment, and calling on the candidates to acknowl edge the impor tant role environmental health plays in keeping our commu nities safe , and to commit to maintaining the profession as a strong and invaluable resource Dr Phil James, CIEH Chief Executive , said: “Environmental health is a vital resource that needs protecting From promoting food safety and protecting housing standards, to improv ing public health and enhancing our natural environment our members work tirelessly to keep our communities safe Their essential role in suppor ting effor ts to combat Covid 19 only made the need to maintain this resource all the more clear However the profession is in trouble Workforce and funding issues are threatening to erode the capabilities of EHPs, potentially creating a cascade of negative impacts across our communities

The Char tered Institute of Environmental Health (CIEH) has written to both Liz Truss MP and Rishi Sunak MP calling on them to commit to sup por ting environmental health if they are successful in the leadership contest for the Conser vative and Unionist Par ty Ms Truss and Mr Sunak are down to the final two in the contest to become the next Leader of the Conser vative Par ty and the UK’s next Prime Minister following the resignation of Boris Johnson MP last month

Camden Town Brewer y was bought by AB InBev 2015, while in 2021 Heineken took control of Brixton Brewer y after initially investing in the business in 2017 Greenwich based Meantime has been owned by Asahi Group since 2016

We are calling on both Ms Truss and Mr Sunak to acknowledge the work our members under take and to commit to ensuring the profession is both sustainable and affective

Issue 123 CLH DIGITAL 13

Decade

In a letter to both candidates, CIEH set out the vital function played by Environmental Health Professionals (EHPs) throughout the Covid 19 pan demic , along with their integral role in protecting and promoting food safe ty, housing standards, public health, and our natural environment

Environmental health is an invaluable early inter vention resource By protecting public health, EHPs play a vital role in preventing serious illness in our communities and reducing pressure on our NHS

200 Breweries in the UK Last Year as Beer Boom Enters Second

Opened

UHY Hacker Young says that the growth in brewer y star tups has star ted to slow as the craft beer market becomes increasingly competitive Growth in the number of breweries, while still impressive at 9 1% in 2021/22*, fell for the third consecutive year (see graph below), having stood at 17 7% in 2018/19

Staff can often make the difference between a positive and a negative hospitality experience So, be aware of worker wellbeing and look after your staff rota with plenty of scheduled breaks, water provision and reg ular health checks on all, especially those who may be most at risk from extreme heat the elderly, pregnant or those with underlying health conditions Adapting your operations and embracing change will result in a more effective and efficient business; one that is better equipped for today and the future This will equate to a better customer experience and have a positive impact on your bottom line

It is likely that, in extreme heat customers’ menu choices will differ from those in more benign conditions Lighter meals, more cold foods and non alcoholic drinks will be more popular in peak summer, for example Equally, when the temperature drops, or rain is falling, consumer behaviours and menu choices will change in line with the conditions

The MND Association focuses on improving access to care and pro viding information and suppor t for people living with or affected by MND in England, Wales and Nor thern Ireland, and MND Scotland does the same for those living in Scotland Both charities fund and promote research that leads to new understanding and treatments and brings a cure closer They campaign and raise awareness so the needs of people with MND across the UK are recognised and addressed by wider socie ty People with MND, their families and carers are at the hear t of ever y thing they do Ian Gardner, Head of Development at the Motor Neurone Disease Association, said: “We are ver y grateful for the latest contribution made by the Stonegate Group’s team in Solihull There is currently no cure or effec tive treatment for MND, and donations like these will enable us to con tinue all impor tant MND research for treatments and a cure for this devastating disease Continued fundraising activities through this par tnership with Stonegate will make such a difference to the lives of people living with MND their families and carers ”

5. Look after your staff

The continued impact of the economic disruption on the leisure and hospitality sector makes cashflow a top concern, with 98% of industr y leaders repor ting they are currently dealing with the issue Over two thirds (64%) have either already pivoted or are currently considering pivoting their business model to combat financial pressure , while a quar ter (26%) are worried they may need to close their business

The most common causes of cashflow problems for hospitality and leisure firms are: Rising energ y prices (22%)

Stonegate Group’s Solihull Office Raise Over £1,700 for Motor Neurone Disease Association

The foodser vice and hospitality sector is one industr y which is directly impacted by condi tions outside So how will businesses need to evolve to meet changing demand as the mercur y rises and falls?

2 Consider seasonal menus

• Rising interest rates (19%)

Most anticipate the current cost of living crisis to intensify, listing decreased customer demand (44%), a diminishing workforce (36%), and failing to meet growth targets (32%) among the expected conse quences Over half (58%) expect their overall costs to increase fur ther this year, with raw materials (25%) topping the list of cost increases Just over a third of leisure and hospitality leaders repor t that both Covid (40%) and Brexit (34%) have contributed to a rise in their overall business costs

Businesses need demand analytics, not just weather forecasts, to understand and address drivers of sales volatility

The sur vey conducted by international business payments firm Equals Money, found that despite two thirds (66%) having a positive outlook on business performance this year, a similar number (65%) view the current economic environment as a major challenge Business costs on the rise

The day of fundraising is par t of Stonegate Group’s ongoing corporate fundraising par tnership with the MND Association and MND Scotland, announced earlier this year Since the announcement Stonegate has raised almost £70,000 for the charities with creative initiatives thought up by its staff in pubs, bars, venues and head office suppor t teams

As the weather changes, so do consumer tastes

Most leisure and hospitality companies (95%) are currently taking measures to address financial challenges

As the UK battles record temperatures, many climatologists believe extreme weather will become the future norm

3. Invest in equipment With the right equipment, you can make outside areas more suitable to covers all year round Heating and coverage can keep your gardens and covered patio spaces commercially viable throughout rain and cold The same is true of internal dining where air conditioning or open facades can be a welcome relief from scorching temperatures outside

Combating financial pressure

• Implementing new financial technolog y (22%)

Extreme Weather and The Hospitality Sector

• Relocating to another countr y (24%)

The whole team got involved in a range of activities which included a raffle with a number of prizes Each of the design team created a limited edition print each for the occasion that were sold to help raise funds, whilst out in the car park the B2B Strateg y team washed cars for dona tions Tim Painter, HR Director of Stonegate Group, said: “I’m extremely proud of the whole team who put in a great effor t in this latest fundraising push, utilising their skills to raise funds and aware ness of MND It was brilliant to see members of the team rolling up their sleeves and getting stuck in washing cars Ever yone involved had a great time ”

Stonegate Group’s Office in Solihull has raised over £1,700 for the Motor Neurone Disease (MND) Association, on a day of dedicated fundraising

Cashflow concerns

• Using specialist accountancy ser vices (22%)

• Late payments from customers or suppliers (19%)

The proliferation of direct to consumer apps can enable even the smallest business to trade online and reach a wider audience The pan demic has also encouraged many smaller traders to consider their own online ordering and pick up/ deliver y operations Investment in a secure online ordering por tal (on your own site or via a third par ty) can pro vide a valuable revenue stream when adverse weather impacts footfall

The top five measures are: Adjusting customer ser vice level agreements (27%)

• Lower customer demand (22%)

If you would like to secure funding to invest in the future operations of your restaurant, hotel or catering business, you may consider a business loan To get a free no obligation quote , and find out more about our innovative business loan, contact Capify on 08001510980 or visit www Capify co uk

How to manage operations in heat waves and cold snaps

• Supply chain issues (19%)

Simon England, Managing Director at Equals Money, says: “The sur vey findings reflect on the major financial obstacles UK businesses are facing in a world disrupted by seismic macroeconomic events like Covid 19, Brexit, and the cost of living crisis However, it’s encouraging to see that leisure and hospitality businesses are maintaining a positive outlook “These events are driving up costs for businesses across all areas and leaders must have solutions in place to ensure maximum financial control, visibility, and security to maintain a healthy cashflow Many businesses are yet to adopt specialised financial technologies and solutions, which could be the difference between success and struggle in the months ahead “Having the right tools in place to manage payments, expenses, budgets, payroll, as well as reinvesting in the finance function as a whole , will be vital for managing cashflow in the coming months With a proactive approach, leisure and hospitality business leaders can build resilience , get ahead of the competition, and ulti mately overcome adversity to maintain a positive outlook throughout the rest of 2022 ”

Here are five top tips to help hospitality and foodser vice businesses mitigate the business risks of a changing climate: 1 Use data to identity trends and forecast future demand spikes and troughs

But supply chains may also become more robust (and cost effective) if your menu adapts to seasonal availability Ingredient costs, especially if locally sourced, will fluc tuate with the natural growing or rearing cycle Carefully monitoring your input costs through cashflow management software such as Agicap (https://agicap com/en/sector/restaurants/) can enable you to adjust your procurement or pricing strateg y to mitigate seasonal cost increases from your suppliers

Half of leisure and hospitality businesses expect to increase revenue (58%) and profits (52%) in 2022 according to a new sur vey of 250 UK based industr y leaders

4 Consider your distribution strateg y

Half of Hospitality Leaders Expect Increased Profits in 2022, Despite Lingering Financial Challenges

14 CLH DIGITAL Issue 123

• Outsourcing key financial processes (24%)

• Liam Roger s sous c hef Gleneagles Auc hterarder

• Jamaar Semper House , junior sous c hef, The Manor Hotel, Chippenham Joshua Singer, senior CDP, Scotts of Mayfa r, Capr ce Holdings , London

For the main course , the chefs have been asked to create a Provencal inspired dish using a choice of Norwegian haddock or cod fillet The finalists will then ser ve up a modern interpretation of a classic puff pastr y desser t using a homemade puff pastr y Chair of judges for this competition and executive chef at Nor thcote , Lisa Goodwin Allen said: “Whilst looking through all the menus with my fellow judges, we could really see how seriously these chefs are taking the competition It’s a title ever y young chef is hungr y for, and I love how they have thrown themselves into the brief I set and each one has added their own personal style to it I can’t wait to meet the finalists at the mentor day at Ascot racecourse where I’ll be doing a demo and sharing lots of advice to help them go that one step fur ther and take the title ” Organiser of Young National Chef of the Year and food innovation & sustainability director, Sodexo UK and Ireland, David Mulcahy added: “With the industr y still facing so many challenges in attracting young talent it’s vital we continue to cele brate and champion young chefs I want to thank not only the young chefs who have taken the time to cre ate their menus but also their senior chefs who have given them time away from their day job to work on dishes and practise It’s so impor tant that across the UK we create inspiring kitchens that attract ambitious and talented young chefs With such an impressive line up, we re in for an exciting final once again

• Nicole Watt, ABCS , Royal Navy Embassy, Adm ralty House , Por tsmouth

CALOR FUTURIA LIQUID GAS

There is one other thing we need to think about nowadays Whichever community we think about they all have one thing in common Nobody is immune from the challenges presented by global unrest and runaway inflation Factor in the wage inflation caused by a labour shor tage and you’d think nothing else can go wrong then there’s the energ y crisis with bills spiralling out of control We are told the recession will be shor t and sharp let’s hope they are right In the meantime , while it seems that the pent up demand for hos pitality and quality leisure experiences remains strong, it’s a brave busi ness that takes customers for granted at times like this It’s never been easy to run a hospitality business The flip side of that is that in ever y job description the most impor tant objective is to make people happy I can’t think of a more rewarding career The cama raderie with colleagues, the engagement with guests combine to make the challenges the hours and the never ending search for improvement wor thwhile Last but not least let s rever t back to the word community To be par t of a community is a strong human need to suppor t and engage with a community is a privilege and a responsibility That’s why P&G Professional launched its #CommunityOnTap Awards in search of Britain’s best pub, celebrating those who have found creative ways to increase footfall bring communities together and ultimately run a thriv ing business in these tr ying times A business that becomes par t of a community has a safety net sup por t a community and the community will suppor t you Over time as the community grows, so does your client base Regular patrons can be your greatest advocate and your strongest critic often at the same time Word of mouth is a powerful force

• Theo Hadjitofi, c hef de par tie , De Banke Group, West Midlands

In the final which will take place at Le Cordon Bleu London on the 19th of September, the chefs will cre ate an egg star ter which includes at least three or more of the fol lowing Future 50 foods; pumpkin, heritage root vegetables, water cress, beans, pulses, cereals or grains

Last month, the whole of the UK was limbering up for the Platinum Jubilee celebrations and it’s no surprise that ever y consumer facing business was hoping for a boost on that unique occasion The degree of creativity is quite remarkable and nowhere more so than in the pub sector For centuries pubs have been at the hear t of their community, in recent times many have worked harder than ever to leverage that position to attract a loyal client base For them, a nation al celebration was too good a chance to miss I see pubs arranging garden par ties during the day for families, special menus free ‘Platinum Trifle’ desser ts Pubs are often open from breakfast through the day ser ving different sectors of the community as the day unfolds Nobody ever said running a pub was easy they deser ve to do well When I think of pubs as the ‘hear t of their community’ my mind roams a little Of course we think of their neighbours, maybe a five mile catch ment delivering the lion’s share of their trade , and that’s right But these days they can have another, larger community online , using social media platforms to remain visible and engaged, with a view to both long term familiarity and spontaneous response

The Power Of The Community To Generate Business

I have seen at firsthand how effective smar t social media activity can be A young entrepreneur opened a bar in a residential suburb of London His key market was mums during the day dropping in for cof fees or snacks and young professionals in the evenings He had an impressively large following online and was savvy in how he used it often enough to remain engaged, but not so often that over exposure would be counterproductive On hot days a special happy hour would be pushed out to his contacts’ inbox at just the time when thoughts were turning to an end of the day drink Cocktail masterclasses worked well, as did ‘bring a buddy’ specials So in our digital world, ‘community’ has a whole new meaning It’s not all about new tech Consumers see their local pub as a beating hear t of the community, evidenced by recent research commissioned by P&G Professional, which revealed that six in 10 UK adults have a go to local, with half believing pubs bring people together Pubs with private rooms can offer them to clubs and societies generating income , loyalty and goodwill that translates into fur ther business This sounds simple but of course it’s all done for nothing unless the basics of great hospital ity remain front and centre of the business whether it’s a pub, restau rant, hotel or B&B

The UK’s ambitious net zero carbon target has brought into focus the need to make carbon savings As energ y intensive operations, for hospitality busi nesses the drive towards sustainability and reducing carbon emissions also needs to factor in the careful balance of customer experience and efficiency Despite being one of the most carbon intensive fuel sources, oil fuelled boil ers are still commonly found in off grid catering outlets Switching to from oil to LPG can immediately cut CO₂ emissions by up to 17 8%1 compared to oil and is ideal for rural businesses where electricity is simply not viable due to the processes needed or simply because of limited supply to the location

From providing an instant and controllable flame needed to create mouth watering meals, to offering the versatility for heating and hot water require ments, Calor Futuria Liquid Gas is the fuel source catering businesses can trust Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste , residues and sus tainably sourced materials Currently available to catering businesses with a Calor bulk tank installed, Futuria Liquid Gas comes in a 100% blend, and can reduce CO₂ emissions by up to 86%2 (kgCO2e/kWh) when com pared to using heating oil and up to 80%3 compared to conventional LPG

The Craft Guild of Chefs has announced the ten chefs who will be competing for the title of Young National Chef of the Year (YNCOTY) Throughout the day the finalists have been receiving their official and exclusive YNCOTY branded jacket from Continental Chef Supplies (CCS) and a box of goodies from Churchill to confirm their place

Delivering A Sustainable Future For Catering Businesses

Finalists Revealed for Prestigious Young National Chef of the Year Final

How To Harness

Impressing the judges with their semi final menus and taking one of the remaining seven spots for this year are:

The basics of great hospitality are as old as time itself A warm wel come , good food and drink well presented in a pleasant, clean environ ment is always the winning formula In our post Covid world cleanliness and hygiene are more impor tant than ever, and as consumer confidence returns, so too have their high expectations In fact, according to research commissioned by P&G Professional, appropriate cleaning standards are a key factor in choosing which pub to visit, with consumers listing cleanliness as a top priority, along with good food A competent cleaning regime using trusted products is expected and ever y business ignores this at its peril

• Fraser Cameron, senior sous c hef, The Globe Inn, Scotland

• Mae Dionio, c hef de par tie , Le Manoir aux Quat’Saisons , Oxford

Three chefs were automatically seeded straight to the final after impressing at national qualifying industr y events This includes Charlie Knight, chef de par tie at the House of Commons who won the British Culinar y Federation Chef of the Year ; George Baldwin Edie , development chef for Marks and Spencer who was the Highest Achiever at the Graduate Awards and Scott Pepper, demi chef de par tie at Boodles who won the Academy of Culinar y Ar ts Awards of Excellence

Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industr y and is a member of P&G Professional's Exper t Advisor y Council (www.pgpro.co.uk)

To fur ther suppor t this, we ’ ve recently launched Futuria DME fuel, also known as rDME or Renewable DME (Dimethyl Ether), a sustainable and low carbon fuel produced from renewable and recycled carbon It can reduce greenhouse gas emissions by up to 85% compared to diesel and heating oil4 We are currently working to demonstrate the use of Futuria DME across our off grid customer base with a view to scale up Futuria DME production in the coming years, to meet our sustainability goals and help our customers meet theirs To join the Futuria of off grid energ y visit www calor co uk

Catering businesses keen to demonstrate their reduction in carbon emis sions, the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers, while also highlighting the amount of CO2 saved THE FUTURIA IS HERE Futuria was introduced this year as the new naming convention for Calor’s sustainable fuels por tfolio a key step in Calor’s journey to becoming a more sustainable business Calor is on a mission to become a 100% renewable ener g y provider by 2040 and we are taking our customers on that journey with us

16 CLH DIGITAL Issue 123

The Overall Index Score decreased three points in August to 44 All five measures were down in compar ison to the July 22nd announcement

The Savings Index is up five points this month at +18; this is seven points lower than this time last year

The forecast for personal finances over the next 12 months has decreased five points to 31; this is 42 points lower than this time last year

Worlds no.3 Vodka Brand Appoints UK Distributor

The City of London (the capital’s Square Mile district) has seen a net decline of one in seven (14%) licensed premises since March 2020, the new Market Recover y Monitor from CGA by NielsenIQ and AlixPar tners reveals The exclusive tracker of pubs, bars, restaurants and other licensed premises reveals how closures have been par ticularly high in par ts of central London that are depend ent on office workers and both foreign and domestic tourism The 14% decline in The City is a steeper decline than London as a whole , which saw a 10 5% decline between March 2020 and June 2022 The nor thern and eastern regions of London now have 8 0% and 9 1% fewer licensed premises than they did in March 2020 and in some boroughs, like Haringey and Barking & Dagenham, the net change is less than 5% In these areas, people who previously commuted into central London instead worked at home during the lockdowns of 2020 and 2021, shifting to a new hybrid working culture and increasingly used their local pubs bars and restaurants rather than travelling fur ther afield The venue losses in The City are also greater than in most provincial city centres highlighting the par ticular challenges central London has experienced Nearly all other major city centres have seen less severe net declines than The City since COVID 19, including Manchester ( 4 5%), Edinburgh ( 5 3%), Glasgow ( 10 0%) and Liverpool ( 1 3%) Only Birmingham s ( 14 0%) city centre has seen as many closures as The City of London Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said:

“These findings point to a sense of capitulation, of financial events moving far beyond the control of ordi nar y people With headline after headline revealing record inflation eroding household buying power, the strain on the personal finances of many in the UK is alarming Just making ends meet has become a night mare and the crisis of confidence will only worsen with the darkening days of autumn and the colder months of winter ”

Throughout the years Ian remained a key figure in the industr y especially on the south coast where he & Irene , along with their 2 children called home Due to Ian’s way of doing things, he was involved in many big projects and jobs including the once extremely popular Manchester Hotel & Bournemouth Pier Ian made and remained close friends with famous faces including Ed ‘Stewpot’ Stewar t, Harr y Redknapp, Luther Blissett, Freddie Starr, Debra Stevenson and also helped star t the career of one of Britain’s favourite actresses, Claire Sweeney

“Our sub measure on the general economy over the past year has decreased month on month since December 2021 that’s eight months in a row A similar consistent sharp decline since December 2021 is evident in how consumers see the economy a year ahead and this month’s score of 60 sets a new record

For more information about the Zubrowka range or Paragon Brands visit www.paragonbrands.co.uk +44 (0)161 390 0019

“The City of London’s hospitality market was hit harder than most city centres by COVID 19, with lockdowns and restrictions limiting commuting and tourism initially However, shifts in working patterns are going to be permanent for many, and this has led to a sustained impact on the centre of the capital Many venues have closed their doors over this period, and it is uncer tain if they will open again It is not all doom and gloom with other par ts of London proving more resilient but now more than ever it is impor tant to get a hyperlocal understanding of each area and the local demand ”

MASPEX, the Leading Polish food group have announced the appointment of Paragon Brands as the distribution par tner for their ubrówka premium vodka Brand Maspex acquired ubrówka as par t of the purchase of the CEDC Business from Roust Corporation (who acquired the brand in 2013) in Februar y 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 histor y dating back over 500 years Zubrowka Bison Grass is typically ser ved in the iconic ‘Apple Zu’ cocktail made with cloudy apple juice

Tickets Available for Prostate Cancer

One in Seven Pubs and Restaurants Lost in The City of London Since COVID-19

Joe Staton, Client Strateg y Director, GfK says: “The Overall Index Score dropped three points in August to 44, the lowest since records began in 1974 All measures fell, reflecting acute concerns as the cost of living soars A sense of exasperation about the UK s economy is the biggest driver of these findings

Graeme Smith, AlixPar tners’ managing director, said: “This latest study graphically illustrates how hybrid working has impacted business districts in some of our key larger cities most notably in the City of London The fundamental change in how and where many of us work is clearly a significant cultural shift; a legacy of the pandemic that has inevitably impacted restaurant and pub num bers in these areas

The index measuring changes in personal finances over the last 12 months fell two points to 25; this is 25 points worse than August 2021

The measure for the general economic situation of the countr y during the last 12 months is down two points at 68; this is 26 points lower than in August 2021

Expectations for the general economic situation over the coming 12 months have deteriorated with a three point drop to 60; this is 54 points lower than August 2021

After receiving the news of his battle with Cancer in 2015, Ian was determined to raise money and awareness, something that he did for many charities & causes throughout his life and began planning to stage the first ever Prostrate Cancer Awareness Evening at Keywest, Bournemouth Pier This continued in years that followed and even within Ian’s last few weeks, aided by his daughter Carly, Ian was pivotal in the planning of the evening and still wanted to raise as much money as possible Carly has since continued Ian’s legacy by continuing to run the event and is therefore planning for its return this October The evening will be held at Hoburne Park Christchurch and alongside a fantastic line up includ ing Motown group The Soul Collective , International Comedian Jeff Stevenson & BGT Finalist Tony Rudd, will also be his son Ross as host Carly & her family are determined to keep Ian s name carried on in all that he did and remain so proud of all the suppor t they continue to receive Limited Tickets for the event are still available via Carly at carlygoode@hotmail com or call 07429 523313 can be bought per tables of 10

UK Consumer Confidence Hits a New Record Low of -44 in August

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 categor y is currently in strong growth as consumers switch out of the declining Gin categor y and seek out premium vodka brands with heritage and a point of differ ence ’ Marcin wiatło & Aleksandra Zygmunt, countr y managers at Maspex and Members of the Board of Directors at Maspex UK Ltd comment ed: We are ver y happy to be working with Paragon brands represent ing the ubrówka porfolio in the UK, they bring a wealth of industr y experience and reach for ubrówka and we look forward to growing the brand together in the UK

GfK’s Consumer Confidence Index showed a decrease of three points in August to 44, the lowest since records began in 1974

Charity Night

In 2018 the hospitality and enter tainment industr y in Bournemouth lost one of its most popular and well liked fig ures Ian Goode was only 66 years old when he sadly lost his battle with Prostate cancer Originally a Bluecoat and a ver y talented drummer, Ian began his career at the once popular holiday camp company Ladbrokes, quickly working his way up the ranks due to his personality and natural talent It was here he also met his wife Irene who he remained married to for 41 years until his passing

18 CLH DIGITAL Issue 123

“This shock is tempered by the fact that some UK cities those that perhaps have a more diverse mix of business leisure and residential demand have not seen anything like the same impact Given the catastrophic events of the past two years, numbers have held up well Ultimately, this is as much about the changing nature and location of demand, and the eating and drinking out market will inevitably adjust to these shifts, in the longer term ”

UK consumer confidence has hit a record low after inflation hit double digits (10 1%) for the first time since 1982

The Major Purchase Index decreased by four points in August to 38; this is 35 points lower than this month last year

Tied Pub Landlords Should Be Given 'Guest Beer Right'

Hospitality Numbers Stable in Second Quarter but Costs Crisis Threatens Recovery

“Clearly, after the challenges of the pandemic , the industr y is still in recover y mode and adjusting to various challenges, such as clear shifts in demand, brought about by some significant changes to the operating landscape This is graphically illustrated with the impact evolved working patterns and indeed the work from home culture has visibly had on bar and restaurant numbers in business districts, such as the City of London

The casual dining bar and bar restaurant segments all grew in the last year while the number of restaurants fell by 1 2% in the same period

The Society of Independent Brewers (SIB A) represents more than 700 small and independent brewers across the UK, and their call on Government to give pub tenants a right to stock a local beer of their choice mirrors what is already set to be introduced in Scotland under its own Pubs Code expected in 2023

The Society of Independent Brewers (SIB A) has today called on Government to introduce a new “Guest Beer right” which would allow ever y pub to ser ve at least one beer from a small local brewer y Currently thousands of landlords across the UK are tied into contracts which force them to purchase all of their beer and many other drinks from a single big brewer y or pub company Not only would a right to buy a Guest Beer help pubs attract more business, but it would improve consumer choice and help local brewers who have been hit hard over recent years “Pub goers want to see more beer from small breweries sold in pubs and the review of the Pubs Code provides the oppor tunity for the Government to give tied pub tenants in England and Wales the same right to offer a guest beer as is being introduced in Scotland “Pub tenants should have the freedom to purchase a beer from a local small brewer y which would expand consumer choice and allow tenants to meet their customers’ expectations and compete more effectively with nearby free houses ” Said Roy Allkin SIB A Chairman

The Government is currently carr ying out its second statutor y review on the operation of the Pubs Code and the performance of the Pubs Code Adjudicator with the consultation closing today The Code came into force in 2016 with the aim of regulating the relationship between pub companies and their tied pub tenants

Britain’s licensed sector has stabilised in the second quar ter of 2022 the latest Market Recover y Monitor from CGA by NielsenIQ and AlixPar tners reveals The repor t reveals that there were just under 106,000 licensed prem ises at the end of June 2022 almost exactly the same number as in both June 2021 and March 2022 CGA’s research recorded nearly 1,000 closures over the second quar ter of 2022, as some operators found trading unsustainable but vir tually the same number of new openings as other businesses swiftly took their place However, the Market Recover y Monitor suggests more net closures are possible in the second half of 2022 as cost pressures mount for both businesses and consumers Sharp rises in food and energ y prices, labour shor tages, supply chain issues and high consumer inflation are all likely to threaten many venues that have been left fragile by two years of COVID related challenges The research from CGA and AlixPar tners also highlights key contrasts in for tunes in the licensed sector They include a stronger performance for managed operators, whose sites have increased by 1 8% in the last 12 months, than for independents, where numbers dipped 0 4%

“While the fundamental, longer term outlook for the sector is strong, there are clearly some near term challenges and it is highly likely a high er degree of volatility will return Many businesses are experiencing a significant step change in their cost base , and with the Bank of England forecasting recession, consumer discretionar y spending will likely come under fur ther pressure , too For the sector, this inevitably means more closures and more churn, but significant market share oppor tunities for the best businesses and brands ”

A SIB A/YouGov poll earlier in the year found that three quar ters of drinkers believe it is impor tant that local pubs offer a range of craft beer from small breweries

Graeme Smith AlixPar tners’ managing director said: “In the context of the past two years and the shock of Covid, the sta bility of overall numbers (of hospitality venues) revealed in this latest study is ver y welcome

Issue 123 CLH DIGITAL 19

The new repor t has a special focus on London which has been slow er than other cities to recover from COVID but has been in fractional growth over the last 12 months Analysis reveals a robust performance in nor thern and eastern par ts of the capital, where many businesses have benefited from the growing number of residents working from home However, par ts of central London have suffered from a shor tfall of office workers including the City, which now has 14% fewer sites than in March 2020 Karl Chessell CGA’s director for hospitality operators and food EMEA, said: “These numbers are a welcome indicator of stability in hospitality and proof that operators have built back well from the turmoil of COVID But this solid recover y is now under severe threat from a powerful combination of inflationar y pressures and other challenges, and we are likely to see a lot more churn of openings and closures over the sec ond half of 2022 Hospitality’s long term outlook remains ver y positive , but it is clear that many businesses have a bumpy road ahead ”

The International Drink Expo makes its much anticipated return to London’s ExCeL on 19th & 20th October, forming THE ultimate event to help you boost your profits, build your brand and grow your business The event will give 3,000 industr y defining leaders access to 200 exhibitors and their plethora of innovative products, ideas and strategies and inspirational seminars Panel debates are an integral par t of the show as you can hear from industr y professionals discussing impor tant topics and issues that will help you stay above the cur ve and your com petitors! The Innovation Awards are also a chance to see the most cre ative ideas, products and ser vices that could inspire you and your business!

Having reviewed several options the Panasonic (R744) Cold chain units proved the best option for Riverford Nigel explains: “We chose the Panasonic units as the best natural refrigeration solution, it offers the best stability and the environmental credentials, along with delivering a low energ y usage and fitted with what we wanted to achieve Energ y usage is going down and the system is so far performing as we expected to achieve what we wanted to keep a stable environment and reduce our costs so all good ” Mer vin Chumun, Senior Technical Engineer at Hawco, fur ther added, “The Panasonic cold chain units dramatically lowered the running costs, alternatives on the market are more expensive CO2 is currently one tenth of the price per kilo The Panasonic range does high and low temperatures competitors aren’t currently able to offer this In addition, Panasonic offer a five year warran ty on the compressor and two years on par ts all other competitors only offer 12 months ” To find out more about the range https://www.aircon.panasonic .eu/GB en/ For more information on all involved: www.Hawco.co.uk. www keepitcoolsouthwest co uk/ www Riverford co uk

The International Drink Expo is Returning in October

Unless you ' ve been living under a rock for the last couple of years, you will have noticed that there is an employment crisis in the hospitality industr y We all know that retention is better than replacement and that competition for GREAT team members is fierce Our recent research, in par tnership with TipJar, shows the surprisingly significant role which fair and transparent tipping can play in attracting both employee and actually also customers As a nation tipping may not be as embedded in our culture as the US but Brits do believe it has a rightful place within UK hospitality The research showed that only 1 in 10 UK consumers are against the con cept of tipping, with the vast majority actively suppor ting the act of rewarding staff for a job well done The sur vey of 500 customers and 250 hospitality staff showed howev er a concerning lack of trust in contactless tipping in the hospitality industr y with the majority of staff (84%) worr ying they are not getting their fair share of credit/debit card tips and ser vice charges In addition, their concerns are likely exacerbated through experiencing malpractice with findings revealing two thirds (66%) of staff say they have knowingly had tips held back or had deductions taken from their tips, with almost three quar ters (74%) of them claiming that they were never told the reasons for this It should be a warning sign, and a wake up call to the hospitality industr y that staff are questioning the amount of non cash tips they are receiving It suggests a clear lack of transparency and trust in the processes which are currently in place Fur thermore , 1 in 3 staff said they also see tips held back for reasons such as to cover the cost of breakages, to cover tax, to go towards basic staff salaries and to go towards staff uniforms It’s clear that some businesses are using non cash tips and ser vice charges as a way to fund basic staff remuneration rather than in addition to their base The majority of cus tomers agree that it s unfair that a business can keep a percentage of non cash tips for any reason In fact providing fairer tips could also improve footfall for businesses with 1 in 2 customers being more likely to visit a venue if they knew ‘ non cash’ tips were being shared fairly This rises to as high as 63% for Gen Z and 60% for Millennial customers

By Katy Moses , MD, KAM (https://kam media co uk)

The industr y needs to ask itself: "Are we doing the right thing by our team?" "Are we doing that in a transparent way?" AND it may sound mercenar y, but "Are we telling our customers that we ' re doing the right thing?"

The UK’s only event dedicated to maximising your drink sales is also running alongside 5 other industr y leading events collectively forming #FES22 THE biggest business growth event dedicated to the world of food & drink A FREE ticket will grant you access to all 6 events see this is an oppor tunity to broaden your understanding of the industr y and this will allow you to expand prof its across all sectors!

Fair Tipping Policies Can Help Drive Customer Footfall

20 CLH DIGITAL Issue 123

Riverford Organic Farm was looking to increase sustainability in refrigeration at its new butcher y in Devon Installer, Neil McCour t of Keep it Cool, sought the advice of refrigeration specialist, Mer vin Chumun at Hawco Ltd, and togeth er specified four 10HP Panasonic Coldchain Refrigeration units to provide the best solution for the Riverford Butcher y ’ s requirements Neil McCour t of Keep it Cool, “The main challenge was to keep the rest of the butcher y running whilst the expansion was happening Panasonic cold chain technolog y was specified because of Panasonic’s sustainable and environmental credentials I know the company invests in research is leading the way in this area ” Riverford Organic Farm deliver to over 80,000 homes across the UK Nigel Bower Facilities and Proper ty Manager at Riverford commented “We are look ing to make significant in roads by 2030 to drive down our carbon footprint especially within our refrigeration requirements ”

Panasonic Helps Riverford Butchery Lower its Carbon Footprint

I recently chatted to James Brown, founder of TipJar, about some of the implications of this research and he stressed how the modern employee wants transparency and fairness (that goes for the modern customer too by the way!) He thinks the industr y doesn t have a problem with tip ping, but a problem with transparency which is influencing where people are choosing to work and whether employees are choosing to stay (You can watch the chat in full here at https://tinyurl com/2w2cr69r)

The research has shown strong sentiments that a fairer, more transpar ent tipping process will not only alleviate feelings of mistrust but improve satisfaction and retention for staff and can also drive footfall from customers too Readers can access the full research whitepaper A Fair Share at https://tinyurl com/yuh4u768

The International Drink Expo is the place you want to be to find innova tive ways to stand out from your competitors, boost sales and find the hottest ideas to attract new customers The International Drink Expo aligns your ideas and products with the strategies and connections to execute them into profitable action You will definitely be going home with new found inspiration and top tips from industr y exper ts so that YOU can trans form your business Whether you ’ re an independent establishment or a large chain, we can’t wait to see you all there under one roof for THE drink's event of the year, are you ready to maximise your drinks sales? So what are you waiting for? Save the 19th & 20th October in your calendar and secure your free tick et now at https://bit ly/3QUsn15

There is a clear need, in the current climate , to make a career in hospi tality an attractive proposition We know the influence that high skilled and highly motivated staff can have on the customer experience Great ser vice is a key factor that differentiates a night out from a night in and is a key driver of venue choice Effor t and contribution should equal reward There shouldn’t be any myster y around how non cash tips get distributed amongst staff mem bers A lack of transparency can create a lack of trust A lack of trust can impact on both staff happiness and staff productivity It can ultimately end up in a situation whereby tips, which should be a motivator, end up as a demotivator to staff performance

Kimberley Hill, Business Development Manager at Smar ti Environmental, commented: “Hospitality businesses have a key par t to play in reducing the demand on our water supplies and one of the simplest and most cost effective steps is to switch to waterless urinals This not only saves 100,000 litres of water per urinal, per year, it also cuts related costs by more than half, and CO2 by 105kg per urinal To put that into perspective , if all urinals in the UK went waterless, that would be the equivalent of removing 100,000 diesel cars from the road, saving billions of litres of water which is being unnecessarily wasted ”

Double Accolade For Southern Contracts

Now in it’s 6th year, the competition has gone from strength to strength and is a fixture on the culinar y calendar for many Open to young chefs aged 17 23 from UK and Ireland either already in our wonderful profession or still in education, the competition offers the oppor tunity to win a 3 day culinar y stage at the esteemed Michelin starred Il Luogo aimo in Milan and see at first hand the Gallo rice mill Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best selling risotto completely sus tainable from field to fork something which align well with our choice , for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials

Hospitality Called Upon To Protect National Water Supplies

Smar ti Environmental, which enables existing flushing urinals to go waterless in just a day, is calling on the hospitality sector to urgently review its use of flushing urinals to combat the effects of increasing ly common droughts and water shor tages

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 Laundr y Par tner of the Year 2021 which is awarded to the top selling Par tner of commer cial laundr y 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 high est national sales of their food and laundr y professional products

Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023!

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To have been given these two awards is quite amazing when the whole of the countr y was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world Adam Elphinstone , MD of Southern Contracts, said: “We have a ver y long and special relationship with Electrolux Professional and are proud to work with their products for both provision installation and ser vicing 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 ”

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 lead ing distributors We have always found them to be a first class and professional par tner “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 “Due to their many years of experience they have a wide breadth of knowledge covering both the laundr y 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 For more information about products and ser vices on offer, contact Southern Contract s exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commitment to ser vice , please tele phone 01202 422100 or visit www southerncontracts co uk

Smar ti Environmental’s waterless urinals are used both by private and public sector organisations including the NHS Its retro fit, waterless one way valves trap and prevent all odours from drains, and also stop the spread of viruses through the absence of airborne aerosol germs created by flushing urinals Made from fully recyclable materials, they fit 98% of standard urinals with no need to change urinal bowls, reduce the annual running cost of a typical three bay urinal by between £630 and £1,230 a year, and use enzyme technolog y that makes urine PH neutral, cutting energ y required during sewerage treatment Visit https://smar tilimited com/ for more information or call 01392 311 202 for a no obligation wash room sur vey and quote

Sector

UK hospitality businesses are being urged to play their par t in the battle against needless water wastage following the imposition of drought measures by two of the UK’s largest water companies Measures being advised include switching from flushing urinals to waterless urinals saving hundreds of thousands of litres of water per year in hospitality businesses with more than one urinal Research under taken by Smar ti Environmental the UK's leading waterless urinal provider, shows that there are currently around 3 5 million water supplied urinals in the UK, which collectively waste 217 billion litres of water each year ; a volume of water exceeding that contained within the UK’s largest reser voir Southern Water became the first water supplier to issue drought restrictions, which came into place on 5th August in Hampshire , with South East Water following suit, announcing a ban on hosepipe and sprinkler use beginning on 12th August in Kent and Sussex South East Water has said it had “ no choice” but to impose water restrictions to protect customer supplies and the environ ment, while Southern Water has said the restrictions are neces sar y to “urgently reduce” demand on the River Test and River Itchen

In addition to the competitive element the competition is known for its fun, excitement and sheer enjoyment in the cooking, and chefs at the top of their game from around the countr y willingly give up their time to judge the young chefs’ work and offer, in many cases, ongoing suppor t and encouragement long after the last spoon has been ser ved at the Final With heats around the UK and Ireland, scheduled for Januar y & Februar y culminating in the stellar final in early April the whole thing is a celebration of all things rice and risot to and is just a joy to take par t in For more information please see https://www youngrisottochef com

These restrictions arrive following England’s driest July on record since 1935 and come amid increased demand for water which has “broken all previous records” according to South East Water With the forecast for August and September predicted to be similar to July for South East regions, the imposing threat of water shor tages could be here to stay, making water saving measures more critical than ever

Hubbard Advice On Keeping Your Ice Machine Clean

By reinstating this funding and devolving sugar levy funds the Government can ensure councils can continue to provide vital ser vices such as tackling childhood obesity and encouraging greater physical activity in their local areas

Councils already run a number of initiatives to tackle obesity, including delivering the National Child Measurement Programme , and are uniquely placed to run weight management initiatives in local communities However, earlier this year the Government cut funding for locally commissioned adult weight management programmes, meaning a number of councils have to cancel vital suppor t programmes to help people lose weight in their communities

Correct handling tec hnique is vita so ce reac hes customer s in peak hygienic condition Make sure ice never gets touc hed with bare hands and is on y removed with a scoop

As summer gets into high gear the ice exper ts at Hubbard Systems highlight the impor tance 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 effi ciency 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 ser vice engineers Ensuring staff are trained in how to use and maintain your ice machine is the founda tion of maintaining ice hygiene Regular training and refresher sessions should be scheduled to make sure staff knowledge remains fresh ICE MACHINE MAINTENANCE

TIPS

A recent study suggests that only 45 per cent of primar y school aged children have one hour a day wor th of physical activity, with data collected by councils also revealing rates of childhood obesity are still above their pre pandemic levels

The ice storage bin should be fully emptied and c leaned ever y couple of months This wi l ensure that ice is kept in perfect condit on until needed The water filter car tr idge should be replaced at least once a year, a though depending on loca water qua ity and usage levels this might need to be more frequent After c leaning either the storage bin or c hanging the f lter, the fresh water system should be f ushed through before use to remove any residual contaminants While a good quality water fi ter will dramatically reduce the build up of scale on the evaporator if you have ver y hard water it may still occur Removing scale from the evaporator will keep the ce being made as pure as possible This s usu ally a job for the ser vice engineer Chec k the evaporator for build up at the same time as you c lean the storage bin Ice with scale can look milky or c loudy

A key focus of the pub is to offer suppor t to address the inequali ties of physical and mental health and poor access to healthy foods in the area

The Local Government Association (LGA) is calling for money raised from the soft drinks industr y levy to be reinvested in council run initiatives to boost physical activity and find the spor ting champions of the future The levy, designed to reduce con sumption of sugar y drinks, has raised around £1 2 billion since its introduc tion However, it is no longer ringfenced to be spent on effor ts to tackle obesity and physical inactivity despite a commitment from the Government to use the levy to fund programmes to encourage physical activity and balanced diets ”

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 work ing 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 ever y 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 ser vice 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 ser vice themselves or by recommending a third par ty If in doubt, Hubbard System’s sister company HTG Ser vice can provide ser vice for the full Scotsman range and most popular makes of ice machine

The pub, which reopened in June , after being purchased by over 400 members of the community in June 2021, has opened the café to provide an accessible safe space for people living in the local area to get together to tackle loneliness and isolation

For specialist advice on looking after your ice machine contact the ice exper ts at Hubbard Systems on 01473 350000 There are also a variety of specialist cleaning and maintenance guides which can be found in the down loads section at Scotsman ice co uk

The community café, which has been named the Pub Café, was opened with the exper t help and a Community Ser vices Fund grant from Pub is The Hub, the not for profit organisation that helps pubs to diversify and provide essential local ser vices

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The air fi ter s can often be overlooked in maintenance sc hedules , but should be c leaned regularly to guarantee the mac hine’s cooling capacity is working at optimum efficienc y ICE HANDLING TIPS

The Blue Bell in Stoke Ferr y, Norfolk, has opened a community café to provide a place for locals to meet up, socialise and help combat loneliness

Cllr David Fothergill, Chairman of the LGA’s Community Wellbeing Board, said: “The whole countr y has been incredibly proud of the achievements of our Lionesses and Commonwealth Games champions, many of whom star ted their journeys into elite spor t at council run spor ts facilities “If we are to capitalise and ensure a lasting legacy from these successes, we ’ ve got to get as many children active as we can “The sugar levy has been used as one of many tools to tackle growing levels of obesity across the countr y However, it is concerning that it is increasingly unclear how the revenue generated from this is spent “It is vitally impor tant that money raised through the levy is reinvested in physical activity programmes in local communities and other suppor t to tackle childhood obesity ”

Use Soft Drink Sugar Levy To Ensure Lasting Commonwealth Games Legacy

Cllr Gerald Vernon Jackson, Chair of the Local Government Association’s Culture , Tourism and Spor t Board, said: “Spor ting events like the Commonwealth Games are fantastic at influencing international perceptions of the UK and marketing the UK to international visitors But we must ensure that par ticipation boosts fuelled by events like these are not shor t lived “Councils provide the majority of public swimming pools and leisure facilities, which are now under increased pressure as a result of rising energ y costs Urgent inter vention is needed to prevent council run leisure facilities from closing under cost of living pressures Coupled with long term investment in public spor t alongside major UK spor ting events, this will help to inspire people to be more active for generations to come ”

The scoop itself should be only stored in a tub of sanitiser between uses , not eft on top of the mac hine or in the ice storage b n As well as this they should ensure that t is never contaminated by foreign bodies like bottle tops or labels If glass enter s the storage bin it’s v tal that it s emptied and c eaned thor oughly 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

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 par t 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

With new café manager Chloe Gibson at the helm of the café it will offer a range of homemade cakes and teas and coffees The café hosts a range of organisations with the local walking group, cyclists and Cribbage Club using the facilities With many elderly people living in the area Elderly Persons Lunches are held once a week offering wholesome meals at discounted prices There are plans for this to be extended to twice a week The pub has also launched a new fruit and veg market in its gar den where people can donate and buy locally grown surplus pro duce Jim McNeill, spokesman of the Stoke Ferr y Community Enterprise said: “The organising committee and volunteers have worked tirelessly to buy renovate and reopen the Blue Bell as a community pub and café at the hear t of its local community ” He added: “We work closely with the parish council on initiatives around helping to reduce pover ty and are actively collaborating with other community groups to maximise our social impact ” Pub is The Hub regional advisor Terr y Stork said: “The pub’s committee should feel proud of the vision and hard work they have put into getting the doors of the Blue Bell reopened The ser vices the pub is offering is of great benefit to locals “This community café will be really key in helping local people to connect par ticularly after the pandemic lockdowns which caused many elderly people in the area to experience feelings of loneliness ” New Community Café at Norfolk Pub Helps Connect Locals, Tackle Food Poverty and Rural Isolation

Heating Solutions AHTIDAIKIN Heat Recovery Solutions • ENERGY PRICING IS AT HISTORIC ALLY HIGH LEVELS • CHOOSE AHT/DAIKIN AS YOUR STRATEGIC PARTNER • PREPARE FOR THE CHANGING COST OF ENERGY AHT/DAIKIN have leading edge energ y saving solu tions including fully heat recovered technolog y Our refrigeration systems can be used to power in store heating Drastically reducing energ y usage and providing up to 95% of all heating AHT/DAIKIN provide low GWP, high efficiency products The lowest GWP in the market (R290) AHT Cooling Systems (UK) Ltd Phone +44 1280 826 600 Email info@aht.at 28 CLH DIGITAL Issue 123 Gas Water Heating & Sustainability

If you are wrestling with meeting calls to be more environmentally aware as a business, then it is wor th understanding that a limita tion on new gas grid con nections for heating systems becomes effective this year However, this mandate does not apply to already con nected buildings For the time being, if a hospitality business uses gas and is intending to refurbish prem ises then it can upgrade to new condensing gas fired appliances until 2035 without fear of breaching new buildings regulations This pro vides a safety net while assessing new low carbon tech nolog y 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 govern ment’s boiler replacement scheme which is open to small businesses For those on gas it is well wor th considering the implementation of solar thermal pre heat for gas fired systems if you wanted to make sus tainability commitments with proven and genuinely renew able technolog y But with so many compa nies already using gas, and aware of the cost implica tions that come with system replacements, Adveco has developed two new ranges of direct fired condensing water heaters the AD and the ADplus for instanta neous demands Both ranges provide a compact, floor standing 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 emis sions 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

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 quar ter 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 enquir y FFF chips are now available to buy online from our website www.fyldefreshandfabulous.com. We are offering all Caterer Licensee readers a 10% dis count off their first order Simply quote discount code CLM22 on the website to take advantage of this offer

Fylde Fresh and Fabulous

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 ser ving items it really does make a difference”

when

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 his tor y as a fishing por t 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 por tions of Whitby Scampi being eaten by discerning seafood lovers each week! Being exper ts in what we do has enabled us to remain as the number 1 brand in foodser vice since the company began Whitby Scampi has become a famous dish in pubs and restaurants throughout the land, grac ing the ver y best menus as a signifier of discernment

to

Chef's Buyer's Guide Issue 123 CLH DIGITAL 29

“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 the Caterer, Licensee & Hotelier News replying advertising

Based in the hear t of the Fylde countr yside Fylde Fresh and Fabulous Ltd are a well established family run business with over 30 years of histor y growing and processing pota toes We are passionate about what we do We grow, har vest, store , process and deliver fresh chips and potato prod ucts under the Triple F brand to customers the length and breadth of the countr y 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 foodser vice industr y POWERED BY POTATOES Fylde Fresh are committed to suppor ting the environ ment We have our ver y 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 fer tilizer for grow ing next years spuds

Whitby Seafoods

Please mention

What is The Club? We created The Club as an easy to use procure ment 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 ser vice levels, and simplifies processes to effectively manage your organisation’s developing needs Think of us as par t of your team without the cost working in harmony with your business and helping it grow What are the benefits? 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 Saves Time We are always working in the back ground so you don’t have to ensuring you don’t overpay for your items Supply Chain Control We work with you, to create supply chains that work for you, reducing off grid purchases, optimising your quality and commer cial control Insight Our insights and the wealth of data at our disposal help you make the right decisions for your business Resources Access to a team of procurement exper ts 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 repor ting system, that can be accessed anywhere through your desktop, phone or tablet powered by Four th 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 exper tise Our team of procurement spe cialists have been creating sustainable supply chains that deliver savings and add value since 1998 Visit www prestigetheclub com or see the adver t below

The Club – Food Procurement Made Simple

We’ve

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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 depar t for shor t one to two day trips, ensuring only the freshest langoustines are land ed At the factor y langoustines are washed size graded and carefully hand packed This state of the ar t facility is equipped with an Advantec freezer, a high velocity air freezing technolog y 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

Macduff - Wild About Shellfish

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Its official, we have done it! Our new web site fresh from the oven as it were we think it has turned out rather splendidly Truth be told, this has been some time in the making But the best things come to those who wait It will give us fresh impetus and the means to add more LittlePodders to our growing family It will help us to showcase our prod ucts and suppor t vanilla farmers in the Equatorial regions It will enable us to underline our most impor tant message: that if you choose to use real vanilla, you will make a difference to our world Some of our personal highlights include the hummingbird that buzzes around our beautiful homepage and all our delicious new recipes from our chef ambassa dor, and Master Chef of Great Britain The Peter Gor ton Collection We would like to know what YOU think, so please , pop the kettle on, have a good look around and do get in touch and share your thoughts Make sure you continue to join us on Instagram (follow @little pod and use our hashtag #CampaignForRealVanilla) Visit www littlepod co uk Got A New Website! What Do You Think?

Chef's Buyer's Guide

The Sausage Man Wins Multiple Great Taste Awards

The savings are possible with the installation of Smar ti Environmental’s eco friendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal run ning bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals Ending the need for water, the eco friendly, retro fit Vor tex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year It also prevents air borne infections caused by flushing urinals, which have 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 meat was ver y juicy and the smokiness and saltiness from the bacon were just perfect with a lovely lingering finish ” Beef Hot Dog 18cm We would buy these! They are delicious They look good and by golly they taste good We enjoyed the little touch of black pepper and thought the seasoning spot on ” Cheese Frankfur ter XXL 25cm “A savour y moreish sausage The soft and tasty Emmental filling melts and makes a good contrast when eaten with the firm smoky sausage The skin has just the right amount of snap the chunks of Emmental are generous Chilli Beef Giant Frankfur ter 28cm “Innovative con cept being all beef Visible chilli flakes are running through the sausage On taste the heat is gentle and builds without overpowering ” For product information, inspirational recipes and to find your foodser vice distributor go to www wholesale sausageman co uk, email info@sausageman co uk or call 01322 867060

It has a wonderful look and feel that will add credibility to environmentally conscious restau rants 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 keep ing both sustainability and eco nomics 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

Dr ynks 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 cus tomers Our triple gold award winning duo of 0% British ciders Apple and Berr y 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 dr ynking We’ve had great customer feedback on our Smashed drinks at summer events as they offer a thirst quench ing delicious alternative to booze The hospitality sector is still playing catch on offering ranges of alcohol free drinks which appeal to con sumers who want to flex their drinking Our insight shows that consumers want to be able to flex their drinking so offering a choice of drinks options makes good business sense Our ambition was always to create a range of 0% beer, lagers and ciders which catered for ever yone , whatever their tipple of choice We use real beer, cider & lager as their base (5 2% ABV) to offer a genuine alternative allowing con sumers to enjoy the “taste belief ” that you are drink ing 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

Are you looking to make your menus more sustainable? We’re proud to present Grass 95 a paper that is ecologically responsible without compro mising on the print quality! Grass 95 is a new and exclu sive grass based paper from Online Paper Give your cus tomers a truly authentic expe rience by printing your menus, flyers and more on this unique paper Made from 70% FSC wood pulp & 30% grass pulp, Grass 95 is recyclable , com postable and eco friendly

Bottleproof Cocktails have been supplying their premium range of pre made bottled cock tails 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 ser ve 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 preser vatives flavourings or colourings so they really are the real deal with no synthetic tastes”

Bottleproof cocktails are now ser ved 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 ser ved 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 on trade for over 20 years and we understand the hospi tality busi ness I think the fact that our cocktails are an on trade exclu sive is really appealing to our cus tomers Also, the post lockdown staffing difficulties have seen many venues really struggle with staffing and ser ving 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 signifi cantly reduce the commercial waste collection costs of venues compared to bottles”

34 CLH DIGITAL Issue 123

Have Fun in the Sun with Smashed 0% AF Drynks

These findings have been released by Smar ti Environmental the UK’s leading waterless urinal business following one of the driest and hottest summers in living memor y leading to water shor tages and drought meas ures across the UK

Allowing

The Vor tex TSV fits 98% of all urinals which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solu tion on the market Utilising an eco friendly bio block enzyme ring and integrated bio tablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral a world first but it also prevents costly and damaging back fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build up that often blocks flushing urinal waste pipes With the ability to be fitted in under a day Smar ti s waterless urinal solutions offer a great way to cut costs carbon and water use simply, easily and with the mini mum of fuss, enabling hospitality businesses to function even during periods of water shor tages Visit https://smar tilimited com/ or call 01392 311 202 for a no obligation washroom sur vey and quote

The Sausage Man has been named among the top food and drink producers globally this year, picking up a total of 10 highly prized Great Taste Awards Tasted by the exper ts, four vari eties of The Sausage Man’s sausages and two drinks are awarded a Great Taste 1 Star and a fur ther four drinks awarded a Great Taste 2 Star in this year ’ s quest for the finest food and drink products The Sausage Man has been impor ting authentic German sausages, charcuterie and a host of German food and drink into the UK for over 17 years All products are carefully selected for the ver y best in quality, taste and cooking performance They are the trusted supplier of premium quality German foods across retail and food ser vice , with sausages being a speciality all crafted by traditional German butchers, using time honoured family recipes The four winning sausages received a 1 Star Great Taste Award and excellent feedback from the judges: Krakauer Bacon Frankfur ter XXL 25cm “A nicely made sausage These Frankfur ters made us so happy

How to Cut Water Use, Bills and CO2 in One Simple Step

Products and Services

Bottleproof Cocktails – All Venues To Serve Quality Cocktails

Introducing 8Track: A New UK Made Premium Spiced Rum

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

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on ever y three urinals operated, simply by switching to waterless technolog y

For fur ther information visit www smasheddr ynks com or see the adver t on page 7

Upbeat Spirits a new inde pendent 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, all natural and high quality product Owing its name to the iconic 20th centur y eight track record ing kit used by ar tists ranging from the Beatles to David Bowie , 8Track was born from a shared love of music , together ness, celebrating good times 8Track is designed to be enjoyed ser ved 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, gin ger and cinnamon to create a unique spirit that is already winning many fans In its first 12 months of trad ing, 8Track is now ser ved 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 suppor ting independent music by par tnering grass roots music festivals and venues and also by show casing unsigned music ar tists in 8Track’s social media and through “8Track Presents” nights at music pubs from Cornwall to London and Manchester Striving to do better for the planet 8Track uses only lightweight recycled glass bottles (which are 100% recy clable) and is par tnering with paper packaging pioneers Flexi Hex 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 encapsulat ing its ‘good times’ philosophy 8Track signature ser ves include: Back to Black: In a ta l glass , squeeze in the juice of half of a fresh lime Drop two lime wedges into the g ass and top w th ice cubes Pour in a double measure of 8Trac k and pour over cold cola Stir with a bar spoon and star t sip ping with nonc halance Twisted Fire Star ter : F ll a tall g ass with ice and add a measure or two of 8Trac k Pour over ginger beer stir with a bar spoon and garnish with a twist of lime Feel the heat Night Fever : Fill a tall glass with ice cubes followed by a measure of 8Trac k Top up with Mediterranean ton c and garn sh with a slice of fresh orange Guaranteed to keep you coo , on the hottest of dancefloor s 8Track is available nationwide in the UK through regional and national wholesalers including St Austell Brewer y, 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

Are You Looking To Make Your Menus More Sustainable?

New Additions to the Weetabix Portion Pack Range

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, for tified 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 top pings and different milks, which taps into the trend for personalised breakfasts This is a great option for cater ers 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 impor tant both to con sumers and caterers in the months ahead

Authentic Spanish Sangria – Now In A Can!

on page 15 for fur ther information

London Roof Garden Boasts

A proudly British, family owned company, using British and Irish potatoes, the team at REAL hand cooked crisps have been applying their potato knowledge and exper tise to supply premium crisps to the hospitality sector for over 20 years The premium REAL Hand Cooked Crisps range is gluten free , with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too With 82% brand awareness in a recent sur vey of Craft Gin Club members, they’re proving incredibly popular with the 25 34 year age bracket Distinct strong flavours perfectly par tner a drink or snack, while sympathetic cooking enables the moreish taste of potato to still come through ensuring that EVERY flavour of REAL Handcooked crisps delivers great golden crunchy crispy spheres of great taste!

Tayto Group are delighted to announce they have been awarded a 1 star Great Taste Award for yet another of the delicious flavours in their premium hospitality exclusive REAL hand cooked crisps range mouth wateringly meaty REAL Handcooked Roast Ox Great Taste the world’s most coveted food and drink award is recognised as a stamp of excel lence among consumers and retailers alike and celebrates taste above all else Winning the much sought after award for this new and improved recipe is a real testament to the care and exper tise of the REAL hand cooked crisps brand Judges raved "Deep golden fr y with super crispy texture No doubt that these crisps meet the umami cravings with their rich meaty and yeasty flavour notes Levels of salt are spot on to lift the ear thiness deliv ered from the potato "The potato itself is fabulous and full of integrity The crisp crunch as you bite in is tremendous texturally spot on We enjoyed the mix and level of spice not too overpowering and humming along in the background allowing the potato to sing Outstanding, moreish and satisfying crisps!”

Sangria Solsueño, an authentic Spanish sangria, is now available in a 330ml slimline can, bringing a ray of liquid sunshine to the UK market and beyond Crafted in the Denominacion de Origen protected region of Jumilla in Murcia, Spain, Solsueño is a 5% abv, bright red, easy drinking liquid, and is instantly recognisable as a gen uine sangria Tim Smith of Solsueño explains, “the advantages of a ready made liquid are consistency, time saved in preparation and no wastage Solsueño is ideal for all indoor and outdoor set tings, available as a single ser ve reflecting modern consumption patterns and in a format which is innovative and convenient It can, of course , be added to a jug for the sharing expe rience with ice and fruit Solsueño is vegan, gluten free and uses only natural ingredients, plus is packaged in an eco friendly can format With high awareness levels of sangria amongst UK consumers, and the travel challenges faced in recent years, Solsueño is bringing a much needed taste of Spain to the UK! To receive a free Solsueño sample pack and back bar display unit limited to the first 100 requests, visit: https://www sangria solsueno com/free sample pack/ Find out more at www sangria solsueno com or get in touch via email info@sangria solsueno.com

Products and Services

‘Mix Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino

Weetabix Original and Weetabix Chocolate are now available as two biscuit por tion packs in the classic Yellow Box format Weetabix Crispy Minis Chocolate Chip is available in a 40g por tion pack Convenient easy to prepare , hygienically packaged and por table , Weetabix s por tion packs are ideal for breakfast ser ving occasions Weetabix On the Go breakfast drinks are a great way to offer a convenient way to star t the day for cus tomers Available in deliciously smooth chocolate , vanilla, strawberr y, or banana flavours, our Weetabix On the Go range all provide the protein, energ y, 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 adver t

Early in 2022 the team running the venue came to a consensus that the dis tance of the nearest WC’s was hindering the experi ence 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 stack some 40m away 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

Issue 123 CLH DIGITAL 35

Toilet Block Thanks to Saniflo

Whether you ’ re expanding your continental breakfast offering or looking for convenient options to ser ve , our new por tion pack range helps caterers satisfy convenient individual ser vings, regulate por tion control and provide lower volume ser vice

A RE AL Great Taste 2002 Award Winner!

The Queen Elizabeth Hall at the iconic Southbank Centre has a stunning roof garden and café overlook ing 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

Roast Ox isn t the first award winning flavour in the range , which already boasts Great Taste Awards for their delicious Sea Salt, Sweet Chilli, Sea Salt & Malt Vinegar, and Jalapeno Pepper flavours As well as this premium hospitality brand, Great Taste Producer Tayto have Snacking Sor ted Their extensive range of snacks including Mr Porky and Midlands Snacks (top two selling pork scratchings brands) and Tayto Craft crisps all Great Taste Award winners!

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 ser ving over ice with a slice; inviting con sumers to savour their drink ing 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 aperi tivo moment keeps growing and that a strong cocktail offering provides great benefits to outlets; with cock tails 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 adver t on page 11 1 CGA Managed Volume Pool August 2021 By David Bone , Foodser vice Channel Manager, Weetabix

As cocktail consumption continues to surge and pop ularity of low and no alcohol ser ves 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 mix ers 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, masterful ly mixed by Italians to create authentic , refreshing pre mium drinks with a distinctive citrus flavour

Capitalising on the Growing Coffee Trend

The five star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxur y in central London welcoming guests into their iconic Winter Garden, an eight stor y cour tyard 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 ser ved 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 Gar y Klaner who worked closely with project managers Berkeley Projects Gar y ’ s objective was simple a new kitchen with quality equipment to optimise efficien cy, so his brigade could continue to achieve the exemplar y culinar y stan dards The Landmark is renowned for A key consideration for Gar y was the installation of a complete system to manage the Fats, Oils, Grease and Starches (FOGS) a natural by product of the foodser vice industr y which is strictly regulated Gar y shared what his priorities were when reviewing various FOGS management options:

The oppor tunity to offer coffee in the morning and at lunchtime , com bined with the low cost of production means that pubs can make the most of a product that should fit perfectly in their environment

Obviously the most impor tant thing for us is that any FOGS system is compliant with regulations, meets industr y 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 ” Mechline’s BioCeptor system combines the power of GreasePak’s BB A approved, biological treatment solution and its naturally occurring, non pathogenic 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 perma nently degraded into smaller compounds so they cannot reform or solidify providing the level of FOGS management performance Gar y 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 inter vals between ser vicing 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 com pletely new kitchen Mechline’s products were ver y easy to fit and the products themselves are ver y 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 ser vice 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 ”

Coffee and Hot Beverages Issue 123 CLH DIGITAL 37

Six months on, Gar y Klaner has been delighted with the decision to use Mechline’s products in their new kitchen as he explains: “The great est 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 ser vice team enough; they were ver y attentive and had great engagement with the on site 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 to end ser vice We already recommend Mechline FOGS solutions with ever y 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 require ments and can be contacted on 01908 261511 or via email on info@mechline com See the adver t on page 33 for details

Pubs and bars do, however, face continuing chal lenges when it comes to the diverse tastes of con sumers 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 impor tant 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 bever age 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.

STANDING OUT Selling coffee successfully in a pub environment is only going to be possible if you take the option seri ously, 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 comfor table 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

Mechline’s 5 Star FOGS Solution at The Landmark Cleaning and Hygiene

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 apar t from the rest Coffee has long been par t of the social scene in the UK According to Project Café UK 2021, the branded coffee shop sector was wor th £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 impor tant 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 Repor t revealing that coffee is the third most popular drink in pubs, with tea coming in at sixth The repor t’s findings highlight how coffee and tea have both seen an increase in consumption, largely as a result of breakfast becoming a more critical par t 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 cur rent and attractive to consumers, and by opening ear lier in the morning pubs have reinvented themselves slightly, giving them more of a coffee shop atmos phere 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 Wi Fi 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

DIVERSE TASTES

Rensair is a specialist in por table air purifica tion, protecting and enhancing lives through clean air Our patented technolog y, 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 inde pendently validated by scientific research labo ratories, including Eurofins, Norconsult, and Oslo University Hospital Rensair air purification units destroy a mini mum of 99 97% of airborne viruses, including coron avirus, 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

Hospital-Grade Air Purification Made Portable 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 sus tainable , it requires no chemicals, plus it’s quicker and 3,000 times more effective than other cleaning methods

Please

Cleaning and Hygiene 38 CLH DIGITAL Issue 123

Hygienic indoor air quality is seen as an essential par t of ever y business and we all have a responsibility to look after our staff, visitors, guests and clients Monkeypox, Covid 19 and other airborne virus es will continue to come and go so regular air purifica tion is impor tant 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 , star t the cycle , leave the room and when you re enter you will be pleasantly surprised by the extra fresh fragrance It’s ver y sim ple , completely safe and free prod uct 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 ver y efficient order & deliver y ser vice 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 com mercial washing machines and tumble dr yers? Find out more at www maglaundr yequipment co uk Visit www maglaundr yequipment co uk/ product/ozone sanitation/mag ozone generator

Eliminate Odours and Sanitise Rooms

In a test to determine Rensair’s performance in reduc ing the concentration of MS2 bioaerosols as a proxy for SARS CoV 2 a par ticle reduction rate of 99 99% was recorded in 30 minutes (Dan sh Technolog ca Inst tute March 2021) We collaborate with clients to develop the optimum indoor air quality for meeting building require ments, 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 tol erance before recommending a tailor made solution based on our por table 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: effective ness; safety; successful real world implementa tion; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to suppor t future implementations) Rensair’s mission is to provide clean air for ever y space and to help the hospitality industr y get back on its feet after the pandemic contact@rensair.com +44 (0)20 3973 8927 www rensair com

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

How Label Printers Keep Food Safety Standards High and Compliant

Another week, another stor y about the grim outlook for the hospitality sector, beleaguered by labour shor t ages and restaurant closures Last month, Westminster City Council announced a £1m scheme to drive recruitment within London’s hospi tality and tourism sectors But are inter ventions like this substantial enough to address the engrained issues that lie at the hear t of hospi tality’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 par t, 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 par ticular feature of the pandemic , people desire employment that fosters better work life balance , more flexibility and more well being benefits from their employ er Consumers are being choosier in who they shop and work with par ticularly 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 industr y ’ s UK’s recruitment problem It’s a vibrant, sociable , exciting and creative industr y 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 star ts off at the bottom and progression occurs with hard work and experience Hospitality is no different in this respect Yet the UK hospitality industr y ’ s image ‘problem’ is preventing prospects from considering a long term career in the sector and has, in some respects, contributed to the industr y ’ 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 comfor t zones Covid and Brexit have definitely not given the hospitality industr y an easy ride There has never been a more oppor tune moment for an industr y reset; where businesses in the sector may reappraise how they can draw in tal ent, not just through policies and operations that show themselves as responsible employers with wellbeing, work life balance and flexibility at the hear t of their employee engagement schemes There also needs to be a wider effor t 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 suppor t 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 star ting my business, back when I was working for a luxur y concierge ser vice and talking to man agers and owners of hospitality busi nesses ever y day, I saw how they were always recruiting for positions It was hardly modern and completely misat tuned to the way Gen Zedders con sume information and look for work Herein lies a problem to their recruitment strateg y that is easily solvable if technolog y is employed and a more considered effor t 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 suppor t the community in their greatest time of need In a new val ues driven world it is the hospitality businesses that are able convey themselves as caring, responsible employers that will win the war for talent

Learn more about how labelling technolog y can be used to boost food safety standards here: https://www.brother.co.uk/business solutions/mobile print and label/food labelling

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 shor t and sweet; candidates can apply to job posts in minutes, resulting in the average time from post to hire only 9 days!

Hospitality Technology 40 CLH DIGITAL Issue 123

In research we conducted in 2020 around 90% of businesses were still handwriting 'day dot' labels as par t 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 par tnered with Nutritics providing third par ty 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

Aaron Hopkinson, product and solutions manager for labelling at Brother UK, explains how technology is helping caterer s and hospitality businesses to keep food safety standards high, while allowing kitchens to comply with new leg islation. In October of 2021, the UK government changed the law surround ing how food allergens need to be labelled in cer tain instances for cus tomers meaning many caterers have had to adapt the way they do business

The Placed app offers a refreshing solution to the frustrating and recurring prob lem of recruitment in hospitality The ser vice sector s fast paced and high churn nature requires employers to look for quality candidates perpetually Yet the outdat ed, time consuming job boards and ‘staff needed’ signs make this search disjointed and an almost impossible one Instead, Placed lets technolog y 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 technolog y 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 industr y 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 person ality do the talking After all, skills can always be taught but the people orientated environment of the ser vice sector makes the search for friendly, engaging, and pas

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 ser vice and hospitality sectors for many years Our label printers make it easy to create labels for compliant allergen content, ingredients, barcodes, branding, pricing and expir y dates quickly and accurately, using thermal print technolog y without the need for inks or toners

Not only does it make job seeking easily accessible but Placed is also striving to re write the narrative that hospitality is an unattractive sector to enter They are expos ing 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 ser vice 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 kickstar t their careers by unveil ing its vibrant, sociable , and nur turing culture It is the modern solution to recruit ment 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/

Por table label printers like the ones offered in Brother s TD line of printers offer hyper fast connectivity through a wireless platform without any extra clutter around the machine perfect for food prep environments

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

More kitchens are adopting labelling technolog y like our TD range following the introduction of Natasha’s Law But it’s true that they have a broader role to play in food safety

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

Discover Gen Z Recruitment with Placed

Technology for People’s Sake

Pizza: A Story As Old As Thyme

The figures are based on recent user data from hundreds of Bizimply customers in the UK and Ireland, equat ing to thousands of outlets and tens of thousands of employees, across pubs, bars, restaurants, hotels, cafés and fast food outlets

Employees Working Longer To Keep Hospitality Afloat

Mission Mars, known for their Mancunian music venues Alber t Hall, Alber t’s Schloss, and their nor thern 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 2: Fill the bucket. Targeted ads reached potential Rudy’s lovers and offered the oppor tunity 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

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 ResDiar y booking form inside ResDiar y, the booking platform, effor tlessly facilitated booking across the opening 6 weeks 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 ResDiar y 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 adver t on the facing page

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

Hospitality Technology 42 CLH DIGITAL Issue 123

This includes our customer solutions product range Intelligence , Reser vations, Orders Customer Intelligence enables companies to become a customer centr ic data dr iven business with a CRM system that provides a single view of the customer and inte ligent data analytics Data is co lated and organised from all customer touc hpo nts for a tailored customer exper ience , improved business development and muc h more Customer Reser vations offer s a business adaptable ser vice to ensure no sale is lost Many customer s want the cer tainty of a confirmed booking, and businesses are then able to better plan ser vice and offer a more per sona ised welcome Customer Order s provides a range of restaurant/food ser vice order ing features , inc luding Order at Table , Waiter Ser v ce , Kiosk Clic k and Col ect Deliver y and Dr ivethru This product helps businesses improve the consistenc y and quality of the customer exper ience 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

Step 1: Speak to the people Wireless Social, a WiFi super power, helped Rudy’s use Facebook’s ‘look a like’ adver tisement ser vice in order to find new, potential Sohonian customers, based on their Manchester database

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 par tner, not a supplier Adactus is a people first organisation Our team is at the hear t of our success Ever ything 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

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 commitment with improved pay and conditions, and a better work life balance

“Using technolog y 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 bet ter 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 sor t ing out payroll They estimate a time saving of up to six hours a week using their technolog y to draw up rotas, compared to using Excel or similar For a free demonstration or more information: www bizimply com

For over 20 years, we have built a reputation envied by many of our peers no project is too big or too small; our focus is the same to create a much loved outdoor environ ment not just for play but for learning too A space that is stimulating and safe for ever y one who uses it From imaginative and adven turous play, to outdoor furni ture , learning facilities and spor ts playground equipment, Sovereign caters for children and young people of all ages and abilities Together with construc tion companies and architects we work diligently to transform open spaces and dull tarmac areas into excit ing and motivating environments for ever ybody to enjoy We have strong links in the leisure industr y and, as a member of The British Holiday & Home Parks Association, possess an in depth understanding of what visitors find appealing; helping you to boost visitor numbers and secure repeat business We offer a wide range of commercial play equipment, suitable for a diversity of estab lishments from farm parks, hol iday parks and private schools to council owned premises, public houses and hotels We can advise on compliance issues, as well as offer safety surfacing options and, where possible , a fully bespoke design ser vice Our ser vice includes a FREE site consultation to dis cuss your requirements, timescale and budget This allows us to understand the local environment to ensure we can meet the needs of your community and the children who will use the area Call us on 01702 804200, email info@sovereignplay com or visit www.sovereignplayequipment.co.uk Outdoor Play Equipment

Outdoor Leisure 44 CLH DIGITAL Issue 123

Sovereign

Please mention the Caterer,

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 manufac ture 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 Industr y all year round Along with the License Trade , as COVID lockdown closed all of our customers Fenton had a rollercoast er ride over 2020/2021, with no customers, then material shor tages, then the roadmap out but were still able to provide furniture to ever y customer we promised, by the advised times we promised The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transpor t and staff but that we also guar antee our goods and operate all year round It might sound strange selling garden furniture during the win ter! Aside from customers whom might have out door functions, Guy Fawkes/bonfire night Christmas etc there are also unfor tunate 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

News when replying to advertising

A Special Offer from Fenton Timber Licensee & Hotelier

Outdoor Leisure Issue 123 CLH DIGITAL 45

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 attrac tions And as the UK’s leading luxur y outdoor furniture brand, Moda is ideally placed to help turn your vision into reality

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

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

Having star ted out as a family run company in 2014 Moda has quickly established a reputation for innovative furniture solutions with exceptional customer ser vice This has led to a growing demand for their ser vices from an increasingly diverse client base , as a greater variety of commercial sectors have looked to transform their outdoor spaces

For more information or a

bottle please con tact aloha@aloha65

"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 comfor table 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 mari nading etc but also straight out the bottle as a dipping or pouring sauce It’s a perfect accompani ment for any barbecued or grilled food Vegan, gluten free and all natural, Aloha 65 “Sun on a Beach” must be tried sample com

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 cus tomised move them around your business areas, expand your collection, split them up or put them together to com plement your changing com mercial requirements SMART FURNITURE TO DRIVE BUSINESS ES 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 Ever y item of luxur y 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 rein forces their commitment to client satisfaction Take the first step to maximising the use of your out door 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 Moda, Where Outdoor Furniture Really Means Business

Add A Taste of Sunshine to Your Barbecues

The premium candle specialist has launched the repor t 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 ser ve food alfresco and new legislation plans to make this permanent, representing a valuable oppor tunity 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 lev els 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 out door area even if the weather was ‘just okay’ Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius

Bolsius Professional

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 sensor y out door experience for customers

Bolsius Professional is a leading candle manufactur er 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 cus tomers to grow revenue ’ , go to www bolsius com/en/professional/inspiration Helps Operators to Unlock Revenue in

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

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 oppor tu nity 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 ser ve more covers over the summer months, but growth their full offering through additional year round space To suppor t, we ’ ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfor t to candles we ’ re helping them to unlock revenue through expanding into this typi cally under utilised area ”

As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine Bolsius Professional has released a new guide for opera tors keen to capitalise on their outdoor spaces

Delivered in July 2010 and still giving our customers a lovely relaxing area providing sun and rain protec tion The New Inn, Tresco , Isles of Scilly Sturdy & Strong Good for 15+year s year s of ser vice • UK s only 100 Mph Stormproof Guaranteed Gazebo • 100% Waterproof Self Clean ng Canopy • 4 Sizes from 2 40m [ 7’ 10” ] x 2 40m [ 7’ 10” ] • Opt ons 40 colour c hoices & 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 star t at £1,915 ex vat WHITE PAVILION Hospitality Gazebos 01653 695 285 www whitepaviliongazebos co uk/pub restau rant hotelhospitality gazebo See the adver t on the facing page for details Outdoor Leisure 46 CLH DIGITAL Issue 123 These Are The Last Gazebos You Ever Need To Buy. At Least Not For 15 Years Or So ‘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 mini mum Spot the ‘deliberate’ mistake in the car toon BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids! Whilst Cinders gas barbecues fold flat for easy stor age , 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 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 Pop-Up for Profit!

Outdoor Leisure Issue 123 CLH DIGITAL 47

Monster Mesh Monster Mesh is a leading events and construction branding company specialising in supplying large for mat 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 ser vice 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 generate the right impact Getting an eye catching design is the most impor tant when displaying your banner amongst others, so at Monster Mesh we offer a complete in house design ser vice Most of the time this is a free ser vice 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 deliver y and typical lead times are just 7 working days with some products available through our 5 day express ser vice To find out more please visit www monster mesh co uk

Sample Specialist Sausages at Casual Dining

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

Visiting Casual Dining? Be sure to drop by stand number CD310 to sample the delicious range of gourmet German sausages from The Sausage Man Specialists in premium quality German sausages, The Sausage Man will be presenting a variety of bestselling products from its extensive range Made to authen tic regional German recipes using the finest cuts of meat sourced from award winning butchers across Germany, these superior sausages pro vide caterers with a winning product that ensures con sumer satisfaction A selection of all time favourites will be available to sample at the show choose from traditional Bratwurst, a range of Frankfur ters Krakauer Bacon, Vienna Beef, Cheese or Chilli Beef and the ever popular Pork Hot Dog Special diets are also catered for ; tr y the tasty Halal Turkey Hot Dog and Vegan Hot Dog whilst visiting the stand All sausages can be enjoyed hot or cold as they are fully cooked, as such, caterers bene fit from a safe stable product that is easy to prepare and quick to ser ve , even with limited catering equipment and the smallest of catering spaces! For product information, inspirational recipes and to find your foodser vice distributor go to www whole sale sausageman co uk, email info@sausageman co uk or call 01322 867060

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 Claire House The Wirral lnclusiveFurniture.com

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 ser vice 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 envi ronments “Working alongside App Developers and introducing the full colour range of products has really exceeded our expec tations the demand for our products has significantly increased despite the relaxing of Covid restrictions and are displayed all over the UK” said Tom Pycock, Sales Director of Brunel Engraving Our investment in additional equipment and soft ware has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift ser vice at a fair price” In addition to rotar y engraving, Brunel offers laser engraving chemical etching anodic print dye sublima tion print, flatbed UV print and wide format UV print For fur ther information please contact: 01275 871720 Emal: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

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

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 effor t in complying with regulations and laws specifically brought in to counter this ignorance and discrimination We decide to act, our plan was: Make our products both ' access ble & 'inc lusive'

One of the UK’s most profes sional & technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table num bers and QR code discs in the pub and catering industr y The company has made a sub stantial investment in additional state of the ar t equipment and related software in order to produce a wide range of individually engraved & printed table numbers and discs

• Design furniture with the wheelc hair user n m nd • Act within both the Disab lity Act and the Equality Act

• Consider the elderly

• Make the products affordable • Make renta 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

Inclusive

Top Engraver Supports Hospitality Sector with Swift Service for Etched & Printed Table Numbers & QR Discs

Outdoor Leisure 48 CLH DIGITAL Issue 123

Up to 15% discounts are currently available on A frame and round picnic tables polypropylene chairs dining sets, made from a range of materials, Rattan furniture and much more On top of this there are different finance options available to help you buy If you act quickly, you can grab yourself a bargain LeisureBench are now manufacturing their own recycled plastic furniture using 100% UK recycled plastic materials The range includes benches and a wide variety of picnic tables in both ‘A’ Frame and 8 seat square designs They will all be hard wearing, easy to maintain, and a strong powder coated underframe will guarantee them for 15 years Customised and bespoke furniture is also available You can see all the latest offers by logging into www leisurebench co uk or emailing their dedicat ed sales team at sales@leisurebench co uk

• Provide quality products for non d sabled and disabled alike

Now is the right time to buy to take advan tage of Summer Special offers on selected products across their extensive range , together with bulk buy ing incentives

For many businesses not only is it their legal duty under the discrimina tion 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 pri ority Peter Cubbin Inclusivefurniture com inclusivefurniture@gmail com https://inclusivefurniture com Furniture

There’s A Great Deal Going On At LeisureBench

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulat ed 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 trav el, spreading the danger to the other par ts 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 insur ance 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 ever y maintenance menu www swiftclean co uk

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

Kitchen Extract Hygiene – A Burning Issue Commercial Kitchen Fit-Out Issue 123 CLH DIGITAL 49

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 preven tion 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 par ticles 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

Large bins of food waste are costly to collect and cause hygiene , health and safety, pest and smell issues

Cut Bin Collection Costs

Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to on site food waste processing Meiko s BioMaster range features a hygienic stainless steel hopper which can stand alone or be built into tabling BioMaster pulverises all typi cal food waste including oil, grease , liquids, fish skins and flowers This is then pumped automatically to on site sealed storage for collection by tanker Collections could change to being ever y few months instead of weekly or for tnightly, saving a small for tune Meiko BioMaster uses minimal water, is simple and safe to operate , cuts labour and saves floorspace by replacing scrapping bins and wheelies BioMaster stops food waste going to landfill and pre vents discharge of food residue and fats from plate waste to drains EFFICIENCY: BioMaster processes a l typical kitc hen food waste inc lud ng oils and fats The slurr y is pumped to storage tanks Multiple small user s suc h as a high street parade of food retailer s or a food cour t could share BioMaster LABOUR: BioMaster inlets pre vent doub e hand ing They can be sited in kitc hens , prep areas and dishwash saving labour and improving ergonomics by reduc ing secondar y handling SUSTAIN ABLE DESIGN: There is no need to place BioMaster into a stand alone location It can slot into the kitc hen Inlets can be p aced within counter s or in line with the dishwasher to replace scrapping bins For fur ther information see the adver t below or visit www meiko uk co uk

Potential users were shown a number of significant advantages that this combi oven drainage pump offered Ver y noticeable when viewing the exhibition demon stration 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 par ticles before the reliable star t/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

On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by par tner Pump Technolog y Ltd This proved a focal point for Combi Oven manufactures, installers, maintenance engineers and users alike

The build quality of the submersible wastewater pump was also a discus sion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a com mon lip seal/diaphragm arrangement, especially considering the hot waste water temperatures and potential grease which these units have to han dle 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

Cemco (The Catering Equipment Maintenance Company)

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 foodser vice@smeguk com for fur ther information Smeg Foodservice UK is Thrilled to Announce the Launch of its New ALFA4 3 Electronic Oven Range Commercial Kitchen Fit-Out 50 CLH DIGITAL Issue 123 Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers We can also supply you with a new or used dishwasher simply Contact Us for details of available Used Stock We are based in Bournemouth & Poole and cover the

R TEC Ser vices & Innovation Ltd (previously known as Rational Technical Ser vices UK Ltd ) demon strated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

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 por t for the upload and downloading of recipes via an app The fast heat up and temperature recover y systems lower energ y consumption and maintain stable cooking temperatures and the ovens large , triple glazed whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire Trust CemCo for commercial catering dishwasher servicing! Call us now, on 01202 377205 for a free quote to repair your dishwasher www.cemcoltd.co.uk specialists in servicing, repairs and maintenance of all Commercial Catering equipment

Smeg convection ovens represent the perfect solution for modern catering ser vices, coffee shops, bakeries and supermarkets that require a compact oven with peak per formance 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

Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been ser ving Dorset Wiltshire Somerset, Bath, and the rest of the South and Southwest, ever since We offer a full range of ser v ices, including ser vicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and ever ything in between Specialising in commercial Glasswasher and Dishwasher repairs sales and ser vice our reputation is second to none We can offer you a no obligation quote now, so con tact us for more information CEMCO also carr y out repairs to commercial cater ing equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole , Dorset and The Southwest We under take repairs and ser vicing to ALL, types, makes and models of commercial catering equip ment A repair is often far cheaper then a replacement! 30 Years in this Industr y gives us the edge over our competitors, with time ser ved Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time why buy new when a guaranteed repair is often all your Catering Equipment requires We are based in Bournemouth & Poole covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire Call 01202 377205 now to arrange a site visit www cemcoltd co uk

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

troubleshooting, free replacement keys, and additional units

Stand Out with

that

be added at any

CARDSSAFE IS AFFORDABLE!

par t of your business? For more information, please visit www cardssafe com Or contact the sales team on 0845 500 1040 Benefits of CardsSafe for Your Business Design and Refit 52 CLH DIGITAL Issue 123 Contact us for full details: Pro Auction Ltd on 01761 414000 info@proauction.ltd.uk www.proauction.ltd.uk We can assist with the valuation, removal and sale of assets surplus to your requirements. Refurbishing? Pro Auction is a well established professional fir m acting for both corporate & private clients conducting sales throughout the UK and inter nationally. 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 Please mention the Caterer,

Make Your

be hired for

• It is a significant deterrent for dine & dash

• Pays for itself by reducing call bac k No data is captured

Each CardsSafe unit contains ten drawers can just £9 99 hire comes with customer ser vice can time The question is can afford not to have CardsSafe as a Licensee & Hotelier

card

Benefits to using CardsSafe in bars, restaurants and pubs: • Managing customer tabs Helping to increase spending, therefore profits

• Offer s customer s secur ity against credit card fraud

per month In addition each

News when replying to advertising

Fossils and minerals can be beautiful natural objects, a com bination of aesthetic and curiosity factors making for appealing decorative pieces There’s the age , for one thing Fifty million year old fish, mete orites as old as the planet a sense of perspective to accom pany the natural beauty The iconic spiral shells of ammonites, rich, ear thy 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 Ever y example is a unique individual, and it can be a ver y subjective appeal, which means it’s always wor th taking a closer look and choosing carefully Edinburgh s famous fossil shop was founded in 1987 by fossil hunter Stan Wood 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 Business Mr Wood’s Fossils

• Wireless • Customer s have peace of mind that the r bank cards are kept safely and keep the unique key! Average spend is up and chargeback has vir tually dis appeared after we installed CardsSafe which really puts our customers minds at rest Timothy, Young’s Bar Manager

you

/

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

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 C AD software and produce complete concept boards, colour studies and detailed proposals for suppli ers tradesmen & tender returns DESIGN, BUILD & FITOUT

Please

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

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

First Impressions Count! Major Plants Limited specializes in providing cost effective visu ally striking, hanging baskets rental and maintenance ser vices In business over 10 years our company grown through word of mouth via our satisfied and expand ing customer base We know that busy businesses have enough work to do without tr ying to remember whether the flowers have been watered, fed, or tidied up Calling in the exper ts like Major Plants Limited means that you can get on with your business while we ensure that out side your plant arrangements and presentation never let you down Making sure your business looking good is our busi ness! Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal ser vice will give you a piece of mind reliable suppor t for your business get in touch! 0800 111 4014 info@majorplants co uk Count with Major Plants

Make First Impressions

Design and Refit Issue 123 CLH DIGITAL 53

Scott Willis Designs

Exactly as described and more commonly referred to as “Turn Key” We provide the designs and involve the client at ever y stage of the process Ensuring our clients are completely happy with the overall concept is absolutely fundamental to us We then tender the proj ect to a number of tried and tested contractors, pro vide you the client with an overall fit out package price including project management PRO AUDIO, LIGHTING & AV SYS TEMS Having supplied and installed all sizes and scales of PA systems from the largest nightclub systems to the smallest, best value domestic sys tems We have the experience and exper tise to advise you on all the options available and offer some of the best pricing within the industr y 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 fur ther information

INTERIOR DESIGN

Vicaima, as one of the leading European expo nents of contem porar y joiner y solutions including interiors doors doorsets wall pan els and associated furniture products, have just intro duced a new brand for profes sionals called Infinity Combining their extensive experi ence 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 repe tition, 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 pat tern 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 exper ts 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 joiner y 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 ele ments 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 industr y recognised standards and in the case of doors and doorkits, third par ty fire accredited to both TRADA and the British Woodworking Federation, all products are environmen tally produced and FSC cer tificated Infinity marks a new era in design for interiors, whether in public , commercial or residential applica tions Expanding, evolving and elevating both the cre ative process and eventual project realisation by combining visionar y image technolog y with industr y leading joiner y manufacture , to achieve outstanding results For more information or to request a brochure visit www.vicaimainfinity.com

Imaginative and Integrated Interior Design, Vicaima Makes It Real!

Design and Refit 54 CLH DIGITAL Issue 123

Bedding Company

Design and Refit Issue 123 CLH DIGITAL 55

Second Clearance Showroom

Whether you ’ re into Industrial, Mid Centur y, Scandinavian or Contemporar y styles, the Clacton second clearance showroom is open 6 days a week and offers on trend pieces from chairs and stools to lighting, sofas, and tables it’s simple to design a life you love with Cult!

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 ever y week and avail able to you whilst stock lasts; dis cover 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 consid er the Malmros dining chair in black (£57), with its padded faux leather seat and cur ved 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

Sustainability is the hear t of our business and a continu ous thread throughout the whole process From respon sible sourcing of eco friendly materials, our award winning eco factor y where manufacturing is pow ered by 100% renewable energ y, right down to our 100% recyclable packaging

Our Vegan Down range is the perfect solution for hote liers who want high end luxur y without compromising their envi ronmental credentials This range looks, feels and replicates natural down in a more environmentally friendly way

*Please note: The products in our Clacton showroom are large ly discounted as they may be a customer return ex display model, refurbished or have visible marks (i e small dent or scratch) However, all are complete and in good condition but cannot be sold as new Want to take a look? Visit our outlet: Unit 1 Brunel Road Gor se Lane Industr ial Estate Clacton on Sea Essex CO15 4QW Call us: 01255879896

As a four th generation British business our family of innovators have spent more than 100 years pioneering bedding, better for peo ple , business and the planet We have been using trailblazing technolog y throughout the era s from delivering durability for cruise liner mattresses in 1912 to creating our carbon neutral fac tor y in 2000 Our united purpose is and has always been, to create and deliver a better night’s sleep for your guests

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 Cer tified recycled PET plastic bottles Today our production practices are modelled on the B Corp framework as we work towards cer tification demonstrating our unwavering commitment to ethical and environmentally friendly production for a better tomorrow www finebeddinghotels co uk Fine

The

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 impor tant to create something that appeals to all the senses The rise in social media has created a setting where design makes up people’s ever yday life , often to the point of not real ising 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 understand ing 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 consid ered to ensure the end product does more than look good on an Instagram post, although one should never underestimate how impor tant that is as well! See the adver t on the facing page or visit www.lifeforms design.com

Lifeforms Design Lifeforms Design provide a full range of interior and architectural design ser vices across the hospitality, leisure retail and commercial indus tries Whether big or small, ever y 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 inte riors 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

Hotelier News when replying to advertising Make

With the ongoing success of the ILF Chairs com prehensive 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 selec tion of sizes Their new online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y 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 vari ety 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 seat ing in a selection of Faux Leather upholster y 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 hospi tality site

High quality contract grade furniture is impor tant 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 furni ture for pubs, cafes and restaurants A firm favourite is the Monaco Stacking Chair Available in wood effect alu minium 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 contem porar y choice for your out door seating Hardwearing black synthetic rattan is handwoven over a rust resistant alu minium frame to create a durable chair that pairs effor tlessly 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, star ting at just £145 90 The 4cm thick rustic oak finished spruce wood with smooth tim ber slats provides the ultimate in durable comfor t For more information, please call 0116 298 9842 or fill in our contact form at www.trentfurniture .co.uk/contact us & the Most of Summer with Outdoor Furniture New Ranges Launched by ILF

Design and Refit 56 CLH DIGITAL Issue 123 Please mention the Caterer, Licensee

www.ilfchairs.com email;terr y.kirk@ilfchairs.com

Design and Refit Issue 123 CLH DIGITAL 57

uk

on this page Demand for Hospitality Furniture Outstrips Supply for Many in the Industry Please mention the Caterer, Licensee & Hotelier News when replying to advertising

the

We caught up with Rob Jackson, from Castelan Commercial Ser vices to ask what have been the key drivers to Castelan’s success in hospital ity 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 ser vices 1) Carpet/hard f oor c leaning 2) Upholster y c leaning 3) Bath tub restoration 4) Re Upholster y ser vice 5) Environmental c leaning “During the COVID crisis we expanded our cleaning ser vices to include carpet & upholster y cleaning, re upholster y ser vices, mattress cleaning, bedroom deep cleaning (environmental) and bath tub restoration Not only did we offer greener safer clean ing 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

Castelan Commercial Services Set the Standards

The ever increasing need to differentiate and refresh hospi tality interiors has led to shor t ages of outdoor furniture and extended lead times on anything made to order All sizes of busi ness from local pubs to large hotel chains are feeling the pinch and having to pay a premi um for any available models they can find that fit their concept These are challenging times for suppliers too as managing director of the market lead ing Contract Furniture Group Richard Bellamy con firms: “Timber, fabrics, plastics, transpor t you name a cost and it’s gone through the roof Our margins have always been thin, so tr ying 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 fur ther pressure on supply chains and the cycle con tinues 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 four teen 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 industr y 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 or adver t

PROFITABILITY & OPERATIONS

With over 30 years of industr y expe rience in the Hospitality sector, The Bowden Group s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strateg y, 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) suppor t through our Sprowts4Mentoring system, to analyse ever y single week your business performance figures giving you weekly analysis and concise repor ts, with appropriate guidance , to optimise your business’s Sales, Profitability and Staff Management

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed. Property and Professional 58 CLH DIGITAL Issue 123 Capify - We're Here to Support Your Hospitality Business SOMERSET TOWN Impressive 120 Cover Café/Takeway Impressive 6 Figure Net Profits Trading Day Time Only Outstanding Catering Business Well Presented & Equipped FH £625 000 2147 DORSET VILLAGE Detached Countr y Inn & Restaurant Award Winning Business Bar/Restaurant (60+) Al Fresco Seating (50+) 3 Ensuite Letting Beds & Owners Apartment Commercial Kitchen Car Park & Garage FH £625,000 4822 01392 201262 www stonesmith co uk T H E W E S T C O U N T R Y S P E C I A L I S T S THINKING OF SELLING? C ALL FOR A FREE VALUATION DEVON COUNTR Y VILLAGE Beautifully Restored Countr y Village Inn 8 Quality Ensuite Letting Bedrooms Lovely Restaurant Areas (65+) Al Fresco Seating Area (76) Strong Turnover & Profits FH £625,000 4817 SOMERSET VILLAGE Substantial Former Farmhouse Refurbished To High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna Hot Tub Gardens & Private Parking FH £549 950 6009 EAST DEVON COAST Attractive Licensed Restaurant Busy Prime Trading Location Restaurant Seating 42+ Well Equipped Catering Kitchen Deliberately Restricted Opening Hours LH £39,950 2109 DEVON COUNTRY VILLAGE Well Renowned Countr y Village Inn Set In Around 2 ½ Acres Character Restaurant Areas (94+) Al Fresco Seating For 120+ & Car Park Exceptional Business Opportunity LH £95 000 4821 DEVON VILLAGE Countr y Village Destination Inn Bar Areas (32+) Dining Room (43) 4 En Suite Letting Rooms 3 Bed Private Car Park (50) Patio & Beer Garden (50+) Separate 3 Bed Detached Cottage FH £695,000 4824 DEVON TOWN Licensed Thai Restaurant High Street Trading Position Restaurant Areas (40+) Commercial Catering Kitchen Impressive Turnkey Opportunity LH £15 000 2142 DARTMOOR DEVON High Quality Licensed 78 Cover Café Substantial Trade Levels & Net Profits Run Under Full Management Spacious Owner s/Manager s Apartment Outstanding Business Opportunity LH £265,000 2144

For almost 15 years, Capify has worked closely with the hospitality sector, pro viding 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 We’ve recently conducted a Business Confidence Sur vey and found that cash flow and cash reser ves are key concerns for business owners across the UK Over half of those who responded also said they lack confidence in their exist ing banking par tners to meet any future borrowing needs 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 finance can used co fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team

uk/hospitality

Our exper ts will analyse your entire operation and also its key operat ing figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of run ning a Hospitality business The largest overhead, even higher than Cost of Sales, is the Labour cost, so with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business And YES Covid19 changed a lot of things We need to learn from those things!

Right now we are experiencing massive increases in the cost of the raw materials that we buy both Food and Drink We will take that fully into consideration When was the last time that you fully and meticulous ly costed out and priced correctly, ever y 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

We have a ver y 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, creat ing a more productive , pleasant and ‘’retaining’’ working environment

The

for any business purpose whether that s: • Managing shor t term cash flow issues • Purc hasing extra food and dr ink • H r ing additional staff • Purc hasing new cater ing equipment Our flexibility means we will tr y and look beyond your credit histor y when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth If you’d like to find out how much finance you qualify for, visit www capify co uk/hospitality fund 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 busi ness loan and the unique and straightforward repayments To find out more visit www capify

MARKETING We will help you build a workable , planned Marketing Strateg y 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 adver tising, to print design, Promotions and offline adver tising, 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

be

Property and Professional Issue 123 CLH DIGITAL 59

The Westmorland Inn is quite simply a brilliant busi ness 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 ever ything 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 man aged allowing the new owner to do as little or as much as they like Also, with opening hours star ting 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 proper ty is an adjoining 3 bed roomed 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 adver t on this page for fur ther details

Margate is home to a vibrant and expanding creative sector Its Old Town has become a year round mecca for ar t lovers who visit Turner Contemporar y and numerous independent galleries as well as the cafés, restaurants and vintage and contemporar y shops that surround the cob bled Market Place As Margate is ser ved 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 ser viced accommodation, driven in par t by the Dreamland live music programme , the annual Margate Soul Festival and the area ’ s reputation as a stunning loca tion for film and photoshoots

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

The Grade II listed Old Town Hall sits right in the cen tre of Margate s Old Town Completed in 1898 the mag nificent neoclassical structure ser ved as the headquar ters of Margate Borough Council and cour t 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 por traits and photographs of past Mayors Thanet District Council is now looking to let the entire building on a long lease as par t of its capitalisation of its proper ty asset register Sitting as it does centre stage in Margate Old Town Market Place surrounded by bars restaurants ar t 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 busi ness 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 proper ty 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 par t 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@oak woodhomes 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

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 ser ved in this period The board considers that 2000 meals per year may be consid ered 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 par ty 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 ser vices (via the company) to its members and other users of the premises We hope that our future catering par tner would con sider this relationship as a source of secure , repeat busi ness If you would like to discuss this request for tender (or our process) in any fur ther 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

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 & ser vices to these lodges enables them to focus more of their time on their charitable activities (national ly Freemasonr y donated over £50m to charitable causes in 2020 and provided over 18 million hours of volunteer ing 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

Margate Old Town Hall to be Offered for Lease

Catering Partner Needed for Oxford Masonic Hall

The Westmorland Inn, Bowness-OnWindermere Comes on the Market

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