Business organizations have called for the introduction of Covid style emergency grants and a cut in VAT as par t of a package of measures to help firms sur vive spi ralling energ y costs, as leading figures in the hospitality industr y fear the govern ment has left it too late to help bring pubs and restaurants facing closure over energ y costs back from the brink this winter
(CONTINUED ON PAGE 3 )
Domestic energ y supplies are capped by the regulator Ofgem but that does not extend to commercial premises, which have been hit by soaring wholesale costs impacted by Russia’s invasion of Ukraine
www CLHNews co uk CLHNews CLHNews CLHNews Issue 124
Earlier this week
Roy Allkin, Chairman of the Society of Independent Brewers (SIB A) said: “With energ y bills soaring we are calling on Government to back British beer and help independent brewers with an energ y price cap for small businesses, and to offer grants and incentives for the many businesses looking to brew with more green energ y ”
Cut Energy VAT Now or Face Mass Closures Say Sector Leaders
independent brewers urged ministers to step in to save the sector, as research conducted by trade publication Morning Adver tiser revealed more than 70% of pubs do not expect to sur vive the winter if nothing is done to ease energ y costs
On average , hospitality and leisure small businesses pre dict a 21% year on year increase in their turnover for July to September, but all that is eroded with energ y costs
Once again I would ask the favour we are tr ying to maximise our adver tisers reach as much as possible , with out 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
In this issue (see page 11) we highlight that over than half of small and medium sized enterprises saw revenue increases in the second quar ter of this year against 2021, with a similar number of small businesses also expecting fur ther gains this quar ter despite concerns about a loom ing recession
Published by PUBLISHED BY RBC Publishing Ltd Roddis House , Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG TELEPHONE: 01202 552333 FAX: 01202 552666 sales@catererlicensee com www.CLHNews.co.uk @CLHNews CLHNews CLHNews EDITOR Peter Adams SALES EXECUTIVES David Bar tlett Guy Stephenson PRODUCTION & DESIGN Matthew Noades PRODUCTION & WEB ADMIN Charlene Fox Published by Editor's Viewpoint I don’t think anybody described crisis better than Captain Edmund Blackadder : “This is a cri sis A large crisis In fact, if you got a moment, it's a twelve storey crisis with a magnificent entrance hall, carpeting through out, 24 hour por tage , and an enormous sign on the roof, saying 'This Is a Large Crisis' A large cri sis requires a large plan ” Have we seen evidence of a large plan to help resolve this large crisis? Our front page paints a ver y grim picture for the future of the sector But it is not only the hospitality and on trade sector in danger We had an emergency meeting with our printers yester day (August 24) They too are experiencing eye watering and unsustainable increases, not only in energ y, but also in paper costs due to a worldwide shor tage , and are passing these eye watering increases on to publishers Like others we are hanging on by the skin of our teeth Caught in the eye of the storm like anyone else So I think I can be justified in my rather candid condem nation of the government’s response or rather lack of it to this crisis There is no leadership whatsoever, none! Some events are beyond any government s control Other events are not, and other events are actually caused by government inter vention We are currently experiencing a combination of all three! How did we get where we are? Once again, only my opinion, but as regular readers know we here at CLH News were a vociferous critic of the Covid lockdowns And guess what? Leadership contender Rishi Sunak now says what we , and other business leaders such as Wetherspoon chairman Tim Mar tin, said all along That exper ts were wrong to think that lockdowns would be effective and that they will have a devastating long term effect on the economy And we are now reaping the consequence of lockdown Rishi Sunak’s now had an epiphany, and his criticism of the way the outgoing Prime Minister Boris Johnson han dled the COVID 19 pandemic , saying it had been a mistake to " empower " scientists and that the downsides of lock downs were suppressed, is, too little too late Never theless, I do believe it is the star t of the great unravelling of the lockdown scandal A ludicrous, needless and unnecessar y overreaction which has put the entire nation’s economy at risk We need bold, daring, courageous and inspirational lead ership to get us out of this mess And that does not mean taxing our way out of recession or borrowing our way out of debt as we said last week It means getting the economy moving as quickly as possi ble Tax cuts and, equally impor tantly, I would strongly sug gest the reintroduction of a government backed loan suppor t scheme , which closed to new applications in March 2021 Yes, I do accept the given criticism surrounding fraud, so the government needs to firm up on its criteria Never theless hard working profitable businesses and peo ple are under threat and people at severe risk of losing their livelihoods, so a government backed loan scheme sim ilar to the previous one guaranteeing the loan up to a cer tain amount and deferring interest is a far more sensible solution than anything we are seeing now I think for me the great disappointment was how much the sector was bouncing back after lockdowns
Another factor affecting pubs and restaurants is super markets! The disparity pub sales in supermarkets has been highlighted by Wetherspoon chairman Tim Mar tin, on page 24, where he says that pubs have lost half their beer trade to supermarkets since 1979 In 1979 pubs accounted for around 90% of all beer con sumed in the UK However a sur vey reveals pubs have now lost half their beer trade to supermarkets That is down to, in a word, tax! Supermarkets pay zero VAT on food, while pubs, bars and restaurants pay 20%, hence the reason pubs can offer such amazing discounts on alcohol This is another area the government could address to help the beleaguered hospitality and on trade sector!
EDITOR Peter Adams 2 CLH DIGITAL Issue 124 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 Welcome to the latest issue of CLH Digital
So the government needs to take urgent action Whoever takes over as Prime Minister needs to implement action from day one As our lead stor y demonstrates operators are fearful that we have already passed the point of no return I ver y much hope that is not the case!
• Temporar y reduction of taxes on energy For example the higher threshold rate of VAT could be reduced from 20% to 5% The lower threshold and domestic rate of VAT could be reduced from 5% to 0% A VAT reduction should also help combat inf ation;
Between Februar y 2021 and August 2022 FSB estimates that bills have risen by 349% for electricity, and by 424% for gas over the same period This is based on an assumption of a 30,000 kWh annual consumption in London For a business in that situation, it would imply that an electricity bill has increased from just over £4,700 to just over £21,200, and a gas bill has increased from just under £1,350 to just under £7,050 over the period in question
• Direct help for small businesses with bills This could be done through the bus ness rates system accompan ed by a discretionar y pot of money to be issued by local author ities It could alternatively be direct y appl ed to energy bills;
The Federation of Small Businesses are calling for :
Cut Energy VAT Now or Face Mass Closures Say Sector Leaders
A spokesman from the Depar tment for Business, Energ y & Industrial Strateg y says: 'No national government can control the global factors push ing up the price of energ y, but we will continue to suppor t business in navi gating the months ahead It adds that this suppor t includes slashing fuel duty by 5p per litre for a year until March 2023, and the 50 per cent business rates relief
“Unlike large corporates, small firms cannot hedge costs and negotiate deals with their large energ y suppliers Many of our members say the eye watering energ y bills could be the final nail in the coffin as they struggle to get through winter
Mr Bright said: 'While we took a beating during covid which had a major impact on our situation, we are now faced with the inevitability of a stag nant 2023/24 'It is clear that any profits we had projected will be swallowed up by the ridiculous raises in energ y that we are being forced to swallow Our losses will most likely equal those during covid 'At the moment I have made the difficult decision to shut two of the seven venues and I hope that with the savings made , we will be able to weather the storm We employ over 70 people and I am pleased to say that those affected by the closures were either students returning to school or they were rehoused at other venues
• Extend the pr ice cap to smal est businesses The sma lest businesses need con sumer protections in the same way as individuals do They are more akin to domestic customer s when decid ng on their energy provider ranging from ac k of exper tise in purc hasing energy to poor bargaining power
“The cost of doing business crisis underpins the cost of living crisis Inaction won t just lead to spiralling prices but to a generation of lost busi nesses, jobs and potential ”
Nik Antona, Chairman of the Campaign for Real Ale (C AMRA) said: “Pubs goers and beer drinkers want to see urgent action from government to make sure that the UK’s best beers, brands and breweries can sur vive these unprecedented times of rocketing energ y and ingredient costs and a dip in consumer confidence ”
Federation of Small Businesses (FSB) National Chair Mar tin McTague said: “Small businesses are left out in the cold when it comes to energ y bills, with the vast majority excluded from the household energ y price cap and other protections designed for domestic household consumers
“We don’t have the luxur y to wait until the winter, and inaction from our new Prime Minister could spell the end for many businesses Plans for urgent inter vention must be finalised and ready to go on Day 1, for whoev er wins the leadership contest on September 5th
PUBGOERS WANT URGENT ACTION
David Bright, CEO of Renovare Group, which has seven hospitality ven ues, says one of its outlets, a small hotel in Wales, had an average monthly electricity bill of £2,000 prior to April of this year, however, his July bill has now come in at whopping £7,000 Its heating system runs on oil and that was 35p a litre on average a year ago, yet this is now 92p
NATIONAL ENERGY PROGRAM
“FIND A SOLUTION OR FACE MASS CLOSURES” Heath Ball, MD of The Frisco Group, which operates three pubs across the South East of England commented: This energ y bill crisis comes on the back of the most testing of times as businesses tr y and recover from the Covid crisis and I think it poses an even greater threat to the sur vival of pubs Brits face the prospect of losing thousands of pubs if something isn't done soon to help ' Heath sent a stern warning to the Government: 'Find a solution to this now or face mass pub and restaurant closures Once again the hospitality sector seems to be underrepresented in the corridors of power, maybe because they think we re a robust industr y and they are right but this is now a doomsday scenario 'Talking to other operators, they aren't even being offered new energ y contracts at any price due to the sector being deemed 'high risk' They can't get power even if they can afford it What a shambles '
“Imagine a small retailer has to come up with another £22,000 a year to keep the lights on when they are already wrestling with the jobs tax hike , rampant inflation and supply chain disruptions And how is a fish and chip shop supposed to cope with a £52,000 increase in utility costs, at the same time as their customers find themselves with less disposable income because of their own rising energ y bills? Not to mention the independent laundrette considering calling time on the decades long business after being told they need to pay £8,800 more a year for gas and electricity
Issue 124 CLH DIGITAL 3 (CONTINUED FROM FRONT COVER)
EYE WATERING ENERGY BILLS
“More widely cost pressures could be eased through a reversal in the recent national insurance hike Increasing the threshold of small business rates relief to £25 000 would take 200 000 businesses out the rates system and help reduce overhead costs
The degree to which small business bills for electricity and gas have increased will depend on a range of factors, most impor tantly whether that business is signed up to a fixed price contract and when they signed up to that contract For businesses whose fixed price contracts have come to an end in recent months the impacts are typically that the electricity or gas bill will have doubled, trebled, or even increased by as much as four or five fold
“It is also vital that the Government’s plan to tempt people back to the pub with a new discounted draught duty rate is extended to the smaller twenty and thir ty litre containers used by small brewers, or risk Global lager brands being the only ones who benefit "
“ABSOLUTELY FRIGHTENING” “That s where a commercial cap in a way won t work because the horse has already bolted,” said Richard Hassell, managing director of the Ilsington Countr y House Hotel and Spa in Devon, explaining that his own energ y contract was up at the end of September, and he will go from paying 14 pence per unit to 63 6 pence an increase of a staggering 323 per cent It s adding £130,000 to our costs, Hassell added The real concern is just for a lot of businesses is sur viving We've been here 20 years and we can absorb it for a year maybe two but it's not going to be sustainable under any circumstances ” He said the situation was “absolutely frightening”, and that his energ y broker had told him that since he signed his new contract last Thursday the market is already 20 per cent higher, so the situation for business still negotiating a deal for the next 12 months is going to be even harder “Covid is actually easy compared to this ” He added
“We’ve also heard examples of big energ y firms refusing to supply small businesses out of concern they could go bust, and some even ask for £10 000 upfront costs
Matthew Fell, CBI Chief Policy Director, said: “The steep rise in the price cap will hur t households across the countr y Left unaddressed, October will see millions plunge into fuel pover ty with the consequences felt right across the wider economy
LOSES TO EQUAL THOSE DURING COVID
“Government suppor t to date has been right to focus on the most vul nerable customers, but the scale of help must be urgently reviewed in light of today’s announcement Government must also step up and deliver a national energ y efficiency programme that will help reduce household bills as soon as this winter ”
“With businesses having pulled out all the stops to make it through the pandemic it would be a travesty if more of our local small and independ ent breweries were forced to close for good now due to the crisis with the cost of energ y, goods, and doing business ” However any decision made this autumn to suppor t the sector will not save those who have already had to renew their contracts in recent months and have been forced to sign up to pay far higher prices
• Help to Green Vouc her s should be introduced Model ed on the Help to Grow Digital sc heme , Government should introduce a vouc her sc heme to suppor t busi nesses to decarbonise , with £5,000 vouc her s that can be spent on env ronmental goods and ser vices This would help businesses reduce their need to buy energy from the gr id, lower bills , and improve our energy secur ity; and
nk and
The Burnt Chef Project has released a new Work Related Stress Guide , designed to pro vide insight to employers and leaders on how they can star t to strategically tackle work related stress within their place of work In 2020/21 stress, depression and anxiety accounted for 50% of all work related ill health cases, the main work factors cited by respondents as causing work related stress, depression or anxiety were workload pressures including tight deadlines and too much responsibility with lack of managerial suppor t*
The Burnt Chef Project Releases Work Related Stress Guide Hospitality
PREVENTATIVE STEPS TO TAKE
Visitors can expect to meet companies launching new products, alongside show cases 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
There’s no doubt that women are predominantly affected by spiking This means nightclubs must continue to create safe spaces for women to enjoy music , paying special attention to representation within business operations To gather more insight on this, Mazzy Snape , has commented:
Ever yone should be able to stand on their own two feet If a customer is unstable and is experiencing any visual difficulties, they may have been spiked SEPARATION FROM FRIENDS
Arith Liyanage , CEO and founder of The Night Owl, the nation’s first ever purpose built Nor thern Soul and Motown club, comments on the issue: “Hospitality and enter tainment venues, as well as the government and the police , have a responsibility to ensure the safety of women and any one else who may be vulnerable or exposed to a dangerous situation while in their venues “In ever y Night Owl location we operate the ‘Ask for Angela’ scheme so that anyone who feels unsafe can discreetly receive help from our colleagues Ever y member of staff is trained to spot signs of distress in patrons and identify who might be afraid to reach out for help “As well as this, we operate ‘Ask for Clive’, which signals to our patrons that our venues are a safe space for anyone from the LGBTQIA+ community We won’t hesitate to address harassment or dis crimination based on a person ’ s sexual or gender identity ” Here , Arith Liyanage explores the key signs and preventative steps par ty goers and hospitality venues should be aware of KEY SIGNS TO LOOK OUT FOR Drink spiking is a crime In no way is the victim responsible for being spiked; it is ultimately the actions of the offender which should change To stay vigilant however there cer tain signs to look out for in someone who has been a victim of drink spiking
In order to create a safe space for par ty goers, hospitality venues also need to take cer tain preventative steps These can include , but are not limited to the examples below:
SAFETY SCHEMES
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
“No matter what, we tr y our best to find like minded people to work with who follow The Night Owl values As a result, our premises has become known as a safe space environment for women to feel more comfor table DJing, performing, or enjoying time with their friends ” co ink spiking know the facts and protect your cus were responding to dr need
SEARCH ON ENTRY
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
More often than not, people go on a night out with their friends If a par ty goer is spotted on their own or attempting to find others it’s impor tant for hospitality venues to step in and offer assistance in case they have been spiked CONFUSION Drink and injection spiking can cause people to act out of the ordi nar y In the instance that a customer is acting suspiciously, such as wan dering around a venue disorientated, workers should consider this a key sign
tomer s#: text=Ever y%20week%20there%20are%20repor ts of%20dr ink%20sp king%5B1%5D https //metro co uk/2022/05/22/sp king in the uk how
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4 CLH DIGITAL Issue 124
LOSS OF BALANCE
*2021 HSE Work Related Stress Repor t https://www theburntchefproject com/ files/ugd/94d583 2ef96d4468f24e5e935f5e85b920be1c pdf
Kris Hall, CEO of The Burnt Chef Project said “Our industr y is facing more pressures than ever before , yet we ’ re not always equipped to deal with the issues this may bring to individuals within our team We’ve developed this publication to assist employers and persons with duties under Occupational Health and Safety laws to comply with those laws in relation to work related stress in the workplace With work related stress affecting such a high propor tion of our team’s wellbeing it’s time to put the resources in place to suppor t our team’s wellbeing and arm our managers with the tools they need to help their staff thrive , not just sur vive Our free guide has been compiled with information, knowledge and exper tise within the field of hospitality work place wellbeing and is designed to help employers star t implementing procedures to tackle work related stress and its impact on both wellbeing and performance”
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 showmansshow co uk or see the adver t on the facing page
Drink spiking is a press ing issue across the UK In fact, according to a recent sur vey by YouGov one in nine women and one in 17 men have repor ted having their drink spiked There has also been a rise in the number of injection spiking incidents, with the National Police Chiefs Council doc umenting 274 cases in the UK during September 2021 One hospitality venue is leading the way creating a welcoming space for par ty goers across the nation The Night Owl goes above and beyond, training its staff to spot key signs and conduct preventative measures against spiking With anti spiking drink toppers, spiking test strips, and schemes, customers can feel safer in these venues
uk/news/dr
Free
UNCONSCIOUSNESS In severe cases drink and injection spiking can lead to unconscious ness Whether the victim suddenly loses consciousness or seems at risk of falling to sleep, healthcare professionals should be called at the soon est possible instance
Work related stress is an acute and/or ongoing state of exhaustion that leads to physical mental or emotional exhaustion and prevents people from functioning safely and within nor mal boundaries Work related stress affects a person s health, increases the chance of work place injuries occurring, and reduces performance and productivity within the workplace
SOURCES https //www dr inkaware
“If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later
INCLUSIVITY AT THE NIGHT OWL
To register to attend The Showman’s Show 2022 please click https://tinyurl com/pjyxkkds
DRINK TOPPERS AND SPIKE TEST STRIPS Hospitality venues can provide their customers with anti spiking prod ucts Drink toppers have been successfully implemented in venues to protect alcoholic and non alcohol beverages against unwanted sub stances Spike test strips are also useful, giving people the confidence to enjoy their drink
e spik ng 16665010/ https //birm ngham thenightow c lub/ https //www met police uk/po ice forces/metropol tan po ice/areas/about us/about the met/cam paigns/ask for angela/#: text=Peop e%20who%20fee %20unsafe%2C%20vulnerable to%20suppor t%20and% 20ass st%20them Drink Spiking: Key Signs and Preventative Steps for Hospitality Venues
“Here at The Night Owl, we continuously strive to be more diverse and accessible We host various events that honour this, including SLAG Mag (Serious Ladies of Ar t & Gigs), which promotes ar tists, performers and musicians who are female , non binar y, queer, and allies, as well as Global Rotations, an all female and female identifying World Music club night
NAUSEA Nausea is one of the main indicators of drink or injection spiking
“Having key signs around your venue including 'Don’t Leave Your Drinks Unattended' ensures the safety of your customers and staff, no matter how big or small the place is “Businesses should be telling customers that if they see anything suspi cious or if they feel unsafe , to contact a member of the team Whether it’s the DJ door staff or bar staff ever yone ’ s there to help and should know to escalate incidents to a super visor or manager ”
A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality
It’s no secret that an excessive amount of alcohol can lead to vomiting, but hospitality venues should always consider the possibility that someone who is visibly nauseous or showing signs of illness may have been affect ed by drink spiking
For fur ther details about the guide and to download your free copy, head to https://www theburntchefproject com/workplacestressguide
It’s common practice for hospitality venues, or specifically nightclubs, to search people on entr y This can be used as a security screen to pre vent drink or injection spiking in your venue , whether it includes inspecting bags, body pat downs, or metal detectors
The show delivers practical solutions, handy hints and inspiration in abundance
Hospitality venues should be aware of anti spiking safety schemes
The Ask for Angela campaign, for example , has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe This can lead to workers calling a taxi or aler ting the police in emergencies Mazzy Snape , co founder and head of events, promotions and market ing at The Night Owl, has suggested some key safety tips that businesses should incorporate into their safety scheme:
Issue 124 CLH DIGITAL 5
Wetherspoon chief executive John Hutson said: “We are delighted with the findings of the sur vey “Our staff work hard to offer customers excellent pubs with first class ser vice at all times “This together with the quality of the pubs its food and drink obviously resonates with customers who continue to visit Wetherspoon pubs in their millions “We do not take our customers for granted and appreciate the fact that they choose to visit Wetherspoon s
• More help with the burden of business rates and changing the system altogether so pubs aren’t penalised and online businesses pay a fair share
The group, which represents around 170,000 pub goers, wants to see the next Prime Minister commit to protecting and promot ing the UK’s world famous pubs and breweries by:
UK’s
• Taking action on astronomical energ y bills faced by businesses in the beer and pubs sector
Wetherspoon is the Most Visited Licensed Brand
It comes as research from C AMRA last month found that for the first time most peo ple (52%) think the average price of a pint is unaffordable
It is also highlighted that 43 per cent of customers sur veyed had visited Wetherspoon in the same period
Conservative Leadership Contenders Invited Down to their Local to Talk About the Future of the Pubs
Commenting, C AMRA national chairman Nik Antona said: “I’m inviting Rishi Sunak and Liz Truss to join me for a drink of their choice in their local so we can chat about how our pubs are a force for good in our communities Whether you drink alcohol or not, they play a valuable role in bringing people together, tackling loneliness and social isolation ”
Those are the findings of CGA BrandTrack a syndicated con sumer sur vey into the eating and drinking out behaviours of 20,000 nationally representative British consumers annually
Conser vative leadership contenders Rishi Sunak and Liz Truss have been invited for a drink of their choice at their favourite pub for a chat with C AMRA about the need to protect the UK’s beloved locals and safeguard the countr y s tradition of socialising at the pub C AMRA has offered to get the drinks in for both contenders if they are willing to meet C AMRA representatives to hear about the benefits that pubs and breweries bring to communities and the economy across the countr y C AMRA also want both candidates to commit to action to help businesses cope with sky high energ y prices, the rising cost of goods and a dip in consumer confidence
“Without help from the next Prime Minister, we risk pubs and breweries closing their doors for good with devastating effects for communities and local economies up and down the countr y
• Making sure this new system of duty on draught beer and cider applies to smaller containers so small, independent brew eries, cider producers and pubs can benefit
“Sadly, many pubs which sur vived the pandemic are now under threat once again from rocketing energ y bills and the hugely increased cost of goods which means many licensees are strug gling to turn a profit
“I hope that both candidates take up this offer and meet me to chat about how they can help to save our pubs ”
The sur vey, under taken by CGA by NielsenIQ tracks the con sumers interactions with and perceptions of the largest 70 hos pitality brands Among the companies tracked are McDonald s, KFC , Nando s, Greene King, Har vester, Pizza Hut and Greggs
The sur vey showed that 20 5 million customers visited Wetherspoon pubs in a six month period
• Bringing forward the introduction of the new system of tax ing alcohol with a bigger cut in duty for beer and cider ser ved on tap in pubs, taprooms and social clubs
On Saturday 20 August 2022, the third NHS wedding took place at the luxur y Apex City of Bath Hotel Lara Jeanes and Sam Gilks from London were chosen from hundreds of applicants to have their dream day realised After Sam proposed in 2019 the couple were looking forward to spending the year planning and saving for their big day in 2020 However, as Covid 19 hit the world, junior doctor Lara was deployed to an intensive care unit where she said she was treating ‘the sickest of the sick’ patients “I have never been in a situation like that before , ” she said “My job was to put people on ventilators to keep them alive and suppor t their organs and my ever yday shifts were 12 hours long, which meant I would be wearing PPE for up to eight hours a day That’s eight hours where you can’t eat, drink or go to the bathroom It was exhausting ” To make matters worse for the couple , the pandemic meant that their 13 month old daughter Sienna couldn’t go to nurser y and so Sam, who worked in food operations, had to quit his job to care for her “Instead of saving for a wedding we were suddenly reduced to one income ” he said As well as putting wedding plans on the back burner, the couple had some ver y sad news when Lara’s dad passed away on Christmas Day 2020 and Sam lost his grandmother “It’s been really challenging for our fami ly ” said Lara “I hadn’t been able to see my dad for months before he passed It’s really taught us how pre cious life is ” Apex Hotels treated Lara and Sam to a complimentar y wedding package , including a three course wedding breakfast in one of the hotel’s stunning suites, drinks, evening buffet and upgraded wedding night accommo dation in their luxur y rooms The couple also had full access to the hotel s relaxing spa facilities so they could fully unwind before the big day The ceremony itself took place at the stunning and historic Roman Baths, which is moments away from the hotel Lara and Sam said their vows beside the torch lit steaming waters which was exactly the outdoor unique wedding they dreamed of Michael Stott, Commercial Director at Apex Hotels said:
To find out more and register for your free badge visit www bighospitalityexpo co uk
By Simon Atha, Associate Director – Boyer (par t of Leader s Romans Group) (www boyerplanning co uk)
Registration Now Open for The Big Hospitality Expo 2022
The Big Hospitality Expo, sponsored by Uber Eats, opens its doors for the first time this September (Olympia London 26th 28th) and is set to establish itself as a mecca for restaurateurs and chefs casual dining opera tors as well as pub bar and street food operators
The requirements for social distancing during the pandemic opened up the oppor tunity to utilise wide ranging outdoor sites for hospitality, and in a rare ‘Covid positive’, that legislation is here to stay Under Class G of The Town and Countr y Planning (General Permitted Development) (England) (Amendment) (No 3) Order 2021, the opera tors of pubs, bars, hotels and restaurants can significantly increase foot fall, and thereby profits, by erecting a marquee or gazebo on their prem ises, running a pop up bar in a beer garden or any other moveable struc ture As a result popular spor ts matches large wedding par ties and a wide variety of events can attract greater numbers of patrons for hospi tality venues
“We were so moved by the passion, dedication and sacrifices our NHS workers made during the pandemic to help keep us all safe , that we wanted to do something to say ‘thank you ’ Offering a complete wedding package to five wor thy couples seemed like a good way to show our appreciation and working with Operation Recuperation meant we could ensure the couples chosen were among the most deser ving in the NHS Lara and Sam have had an extremely challenging couple of years with Lara treating the sickest patients due to Covid 19 To have lost family members, as well as one income , on top of that is unthinkable for most families We’re so pleased to be able to gift them with this wonderful celebration of their love for each other now that the pandemic has died down They deser ve ever y happiness after their hard work and sacrifice ”
As par t of a par tnership with Operation Recuperation, Apex Hotels have gifted five NHS workers the wedding of their dreams as a thank you for their hard work and sacrifices during the pandemic
With a hotbed of movers and shakers including Uber Eats, OrderPay, me&u, Fentimans, Open Table , Deliverect, Mr Yum and Reputation already signed up to exhibit and hundreds of new product launches expected the show will offer visitors an exclusive insight into the future of the hospitality industr y
Despite social distancing being relaxed and the summer coming to an end, this announcement is good news Even for those venues which don’t have outdoor spaces of their own, the ability for high streets to hold markets and food festivals may assist in attracting footfall
Assuming that these proposed changes to marriage laws go ahead there is one impor tant caveat planning permission: to use a barn, a community centre or a historic building for a wedding could represent a change of use and as such may require planning permission Whilst per mitted development rights have been extended in some areas such as temporar y structures there remain planning challenges for hospitality businesses to navigate to ensure their operations comply with the appropriate planning legislation
6 CLH DIGITAL Issue 124
Rachel Sherwood, founder of Operation Recuperation, said, “I am so thrilled that Lara and Sam were able to celebrate their wedding in style thanks to Apex Hotels and the beautiful Apex City of Bath Hotel The three weddings that have taken place so far have been a fan tastic success and I am looking forward to seeing the delight our par tnership will bring to the final two cou ples These are heroes who have saved lives and worked tirelessly throughout the pandemic Giving them memories they will cherish for the rest of their lives is such a fitting reward ”
Apex Hotels kicked off its par tnership with Operation Recuperation in 2021, gifting 10 overnight stays at its hotels across the UK to nominated NHS workers as a well deser ved break Two more deser ving couples will be enjoying Apex Hotels weddings across the UK over the next few months
Another oppor tunity is the likely change to the marriage regulations in England and Wales, which could allow outdoor venues such as the grounds of a hotel or a beer garden to host wedding ceremonies, in addition to receptions In July the Law Commission recommended that weddings should be able to take place anywhere , providing the presiding official considers it safe and dignified The potential for a hotel to host one wedding inside and one (or perhaps more) outside , and for a pub to host ever ything from pre wedding drinks through to the final dance will no doubt be well received
Additionally, commercial spaces such as the landscaped grounds of office blocks can bring life to a site which may be underutilised as a result of changes in working patterns And outdoor visitor attractions will have additional flexibility to introduce temporar y structures on their grounds
Inheriting a 30 year legacy from The Restaurant Show which is set to remain a key sector of the revised event the expo will champion the out standing products, people , insight and innovation of the food and drink industr y
The legislation surrounding Planning Permitted Development Rights (PDR) is much misunderstood Best known for home extensions and the controversy over change of use within the built environment (such as from commercial or agricultural buildings to residential use), it also applies to ‘temporar y ’ structures such as marquees There are some limitations on what is allowed The first is that the structure must be moveable easily dismantled or on wheels It must be less than three metres in height with a maximum footprint of 50 sq m, or 50% of the footprint of the building with which it is associated, whichever is smaller In residential areas the structure must be at least two metres away from nearby homes There is also a limit of one struc ture per site and does not apply to the cur tilage of a listed building or scheduled monument
Bath Hotel Helps Hero Doctor Get Hitched
Julie Adlington, Exhibitions Marketing Director adds, “Between staffing issues, inflation and the cost of the living crisis, our sector continues to face challenges But by building on the fantastic heritage of The Restaurant Show and combining the exper tise of BigHospitality, The Morning Adver tiser MC A Lumina Intelligence and the World’s 50 Best The Big Hospitality Expo is in a unique position to help the industr y tackle these communal problems share exper tise and look to a prosperous future ”
Kate Nicholls, CEO, UK Hospitality, says: “It’s really impor tant for operators to take time out of their business to come to the show, you get to see all the new products and a lot of innovation going on ”
Navigating Permitted Development Rights for Temporary Structures in Outdoor Spaces
The Big Hospitality Expo runs from 26th 28th September at Olympia London, and exhibitors at the show will cover the whole hospitality spec trum, from food and drink through to technolog y and furniture Plus, with Low2NoBev, Catering Equipment Expo and Hostech running alongside , it will provide visitors with the tools, ideas and networking oppor tunities they need to build their restaurant foodser vice or hospitality business
In the UK, chefs from EU countries are eligible for a skilled worker visa as a result of changes made by the government However, there is no visa currently that allows for all hospitality workers to enter the UK
The repor t also found that existing immigration policies are deterring 89% of UK hospitality businesses from hiring overseas
Although the statement specifically references restaurants, the petition asks for a visa applicable to all hospi tality workers
Issue 124 CLH DIGITAL 7
The petition, star ted by Thiago Luz Togni, called for the creation of a visa like the seasonal worker visa for hor ticulture workers to allow EU nationals to come to the UK to work in hospitality for up to two years
A statement on the petition said: There is a massive shor tage of qualified labour in the UK to fill vacancies that were in many cases previously filled by EU staff
Hospitality Worker Visa Petition Gains 8,000 Signatures in One Day
Shepherd Neame licensees Frankie Colclough and wife Leslie who run The Eleanor Arms in Bow, have been honoured for their outstand ing ser vice to the local community during the COVID pandemic
For years people from the EU countries were the backbone of the hospitality industr y and many were affected by Covid and subsequently by Brexit’s final terms Many restaurants are struggling to find people with experience and willingness to work ”
A petition to allow EU nationals to come to the UK to work in hospitality for up to 2 Years, has gained a staggering 8000 signatures in one day and currently stands at 11,078 which means that the government will have to respond after it reached 10 000 signatures
According to a new repor t published by job site caterer com earlier this month the UK hospitality industr y has lost 200,000 international workers since 2019, with as many as 120,000 European workers estimated to have left the sector
The Eleanor Arms continued to ser ve its community for as long as they could until lockdown forced them to close their doors “At a time when we the future was uncer tain Frankie and continued to give their community comfor t and suppor t, showing their dedication to their community by getting shopping for locals, providing meals and even just have a good old chin wag through the window “In par ticular, they checked on those most vulnerable to ensure that they were safe , assuring them that they were only a phone call away This just gives a small insight to how Frankie and Leslie went above and beyond for their community, by giving hope to many and reassurance to those who otherwise would have felt alone “It is comfor ting to know that even in the darkest times there are people such as Frankie and Leslie who put the needs of others before themselves They truly deser ve this award, to show appreciation and to say thank you for being true heroes Shepherd Neame’s Director of Tenanted Operations Greg Wallis said: Frankie and Leslie are fantastic licensees who really went above and beyond during the COVID pandemic to suppor t their local community, and we are delighted that their effor ts have been recognised with this well deser ved award ”
The petition was only launched last week and runs until Februar y 2023 If it gains 100,000 signatures, which looks increasingly likely it will then be considered for debate in Parliament
Licensee Frankie Colclough said: “We pride ourselves on being a pub at the hear t of our community, which is why we have always placed so much impor tance on engaging with and suppor ting local residents and groups We are incredibly proud to receive this award, and would like to thank the team at Shepherd Neame for all their help during the pan demic Without them we would not have received this award, as they did ever ything possible to suppor t us so that we could suppor t our customers ”
London Licensees Honoured for their Services to the Community
The pair, who have run the pub for more than 14 years, received the special honour from the East London and City (ELAC) Campaign for Real Ale (C AMRA) from committee members Ray Wright and Andy Kinch ELAC Branch Chairman Kim Scott said: “At the beginning of COVID
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Issue 124 CLH DIGITAL 9
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The results differed by sector, with a better outlook for businesses in the information and communication sector, where 62 9% of busi nesses expected to grow in the next year, compared with only 33 9% of wholesale and retail firms, and 34 9% of hospitality sector businesses
• An overhaul of the business rates system and an increase to £25,000 in the rateable value threshold for relief (in England)
“With our research indicating that smaller firms’ intentions to grow are muted at best, with businesses planning to grow outnum bered by those expecting to stay the same size , shrink, or even close their business a key driver of economic recover y is threat ened
Making corporate boards directly accountable for late payments to supplier s whic h put an untimely end to thou sands of otherwise viable sma l firms ever y year
Hopes of a small business led economic recover y from the pan demic may be under threat according to the SBI repor t for Q2 2022 from FSB, which was published in full this week
A VAT cut, especially on energy bills
FSB’s small business manifesto:
Small firms’ anaemic growth predictions coincided with the high est recorded propor tion of firms saying their costs are higher than a year ago, at 89 0%, and with the highest level of producer price infla tion for four decades in June Fuel (cited by 64 2%) and utilities (63 5%) were the most mentioned causes of this increase in costs, both up notably from the first quar ter (60 1% and 58 0% respectively) and far higher than this time last year (Q2 2021: fuel cited as a cost increase factor by 25 9% and utilities by 27 6%)
A healthy business ecosystem requires businesses of all sizes to be able to realise their ambitions from one person star t ups with a great idea, through the small and medium sized businesses which form the bedrock of the economy, right up to the largest compa nies, who rely on countless smaller suppliers and ser vice providers
Of those businesses which expect to grow in the coming year two thirds (65 1%) cite the domestic econo my as a potential barrier to expansion a figure which has risen from 58 6% in the Q1 repor t Lack of access to appropriately skilled staff was also noted as a significant worr y mentioned by 33 9% of businesses which expect to grow as a limiting factor With ONS statistics showing there were 1 3 million vacancies in Q2, many firms are not able to find the staff they need, putting normal operations and usual opening hours let alone plans to grow in question
•
The combined propor tion of small firms who predict that they will stay the same size (38 7%) or downsize or even close their business (14 7%), at 53 4%, outweighs the 46 6% who predict they will grow in the coming 12 months
• Help on energy pr ices for small businesses , by inc luding them in the pr ice cap, and offer ing relief via discretionar y funding as well as through the business rates system
A cut in fuel duty
“If the next Government wants to be able to level up the countr y, small business considerations must be at the hear t of its thinking Our members are looking for concrete help
Yet Q2 2022 also saw more small businesses repor ting a fall in employee numbers than growing their pay rolls, the first time this has happened since Q1 2021 One in ten small businesses (10 8%) grew their number of employees over the previous quar ter, but were outnumbered by the one in seven (14 4%) who saw staff numbers fall over the same period More positively, a net balance of 7 2% of respondents anticipate that their employee base will increase in size in Q3, although this is around half the figure who predicted the same ahead of Q2 (14 5%), and many may find it tricky to get the people they need on board Mar tin McTague , FSB’s National Chair, said: “The fall in GDP in the second quar ter and the record high inflation figures show the scale of what small businesses are up against, with our second quar ter Small Business Index uncovering warning signs in many different indicators from overall confidence to staff numbers and growth aspirations
“Longer term those hopeful of solving the UK’s long running pro ductivity puzzle will not find much cause for cheer in this repor t, with small businesses held back from growing and investing by numerous factors
•
Growth “Off the Menu” for Small Firms as Cost Crunch “Bites Deep”
• A rever sal of the recent r ises in National Insurance
“Inflation is higher than at any point for the last four decades and is also acting as an inhibitor to investment machiner y par ts software tools rents and employment and operating costs in general are all increasing in price more rapidly than small businesses can run to keep up It’s a toxic recipe for the future health of the economy
With so many new plant based products being launched how do you decide which ones suit your business? Instead of juggling samples, tastings and emails, the show is your chance to meet with 200+ plant based suppliers under one roof You can speak with the right contacts, taste the products, and access all the information you need to make your decisions
More than half (55 per cent) of small and medium sized enterprises (SMEs) saw revenue increases in the second quar ter of this year against 2021, reveals the latest quar terly Barclays SME Barometer1 And a similar number (54 per cent) of small businesses also expect fur ther gains this quar ter despite concerns about a looming recession
Alongside the expo is a world class conference programmed for buyers and chefs eager to learn more The educational sessions are designed to suppor t the buying journey, providing top line insights into the next trends, oppor tunities and chal lenges that will affect your business in the coming months They will be led by world class speakers from the biggest chains and foodser vice giants to some of the world’s largest food manufacturers and thought leaders
Data from Barclaycard Payments shows an annual rise of 7 3 per cent2 in the value and 18 1 per cent in the volume of payments made to SMEs between April and June this year
The research found that to suppor t this growth, a third (34 per cent) of SMEs increased their number of full time employees in Q2, recruiting an average of seven new employees each This trend is also expected to continue in quar ter three , as on average small businesses predict a fur ther 10 per cent increase in their turnover for July to September, against the same period a year ago MACRO ECONOMIC CONCERN
It’s undeniable , what once was considered ‘fringe’ is now well and truly main stream The demand for plant based food options has skyrocketed since 2017 and the categor y is continuing to experience strong year on year growth With more businesses offering plant based options, the competition is fiercer than ever, and an easy way to stand out is to offer a wide range of innovative products on shelves and menus Plant Based World Expo Europe is the only 100% plant based B2B trade show to bring together buyers and suppliers from across foodser vice , hospitality, retail, and public sector catering Returning to Olympia London on November 30th December 1st 2022 it’s a one stop solution for keeping your business competitive in one of the fastest growing food categories
Despite the backdrop of uncer tainty, 83 per cent of SMEs are neutral (45 per cent) or optimistic (38 per cent) about their own business’ prospects with half (50 per cent) describing their current cashflow as strong More than three in five (68 per cent) SMEs say they plan to invest in their business over the next 12 months, turning to recruitment, market ing and technolog y to shore up their operations On average over the next 12 months, more than a third (38 per cent) of SMEs say they intend to invest an average of £13,855 on recruitment; 30 per cent an average of £9,948 on marketing; and 25 per cent an average of £11,082 on new tech and £10,696 upgrading existing technolog y respectively
Issue 124 CLH DIGITAL 11
On average , hospitality and leisure small businesses predict a 21% year on year increase in their turnover for July to September
This has increased in Q3, with nearly three in five (59 per cent) busi nesses worried about consumer spending decreasing and 41 per cent now worried that rising costs will impact their competitiveness
SELF CONFIDENCE AND BUSINESS INVESTMENT
Discover the Future of Plant-Based
See the adver t on the facing page for details
This repor ted revenue growth comes, however, at a time when more than half (53 per cent) of small business leaders are pessimistic about the prospects of the UK economy, with 77 per cent concerned over ris ing cost of bills and inflation, 77 per cent fearing recession and 74 per cent worried about the soaring cost of energ y Last quar ter 51 per cent of businesses were concerned that increased living costs would impact consumer spending, and 28 per cent feared it would make them less competitive as they would need to increase prices
August Bank Holiday provides boost to sales Among businesses trading across the August Bank Holiday weekend, more than a third (33 per cent) said they wouldn’t have usually been open, but extended their working hours to generate more cash The long weekend comes with high expectations, with half (49 per cent) of SMEs that are open expecting it to be their biggest weekend of sales for the year so far this year, beating out Easter and the Jubilee four day weekend Colin O’Flaherty, Head of SME at Barclaycard Payments, said: “The current operating landscape brings a host of challenges for businesses, but as we saw throughout the pandemic, SMEs are resilient and our research shows they are proving this again this in the face of rising costs and inflation “We are confident they will prove adaptable and innovative to meet the challenge , but now more than ever, the nation must pull together to continue its suppor t for local SMEs and provide them with the suppor t they need ”
Trade professionals can register to attend for free on the website at www.plantbasedworldeurope .com Follow @plantbasedworldeurope and #PBWE on Twitter and Instagram for ongoing conversations and updates about the plant based market
Hospitality SMEs Report Revenue Growth But Brace Themselves for Turbulent Times Ahead
Without the specific contact details for the licensing depar tment, small businesses then struggle to find out the status of their application This can cause unnecessar y delays simply because no one is answering the phone or the re contact policy is that the licensing officer will get back to you in ten days
Simon Calver t and Natalie Bamford who recently joined the Craft Union family as Operators of The Market
Tavern at this pivotal point in the pub’s histor y said: “We are delighted to be par t of the Craft Union family and proud to be a par t of The Market Tavern’s next chapter The investment has given our fantastic pub a new lease of life and I cannot wait to lead this business to future success Running a Craft Union pub, you are really in charge of your own destiny, that is the beauty of their operating par tnerships The help and encouragement we have received from all the suppor t teams at Stonegate has been worlds apar t from what we have experienced before I cannot wait to see what the future holds for us at The Market Tavern ” Craft Union continues to expand and enhance its estate and par tner pack ages, most recently launching a dedicated training programme , Elevation, for its regional managers Going forward Craft Union is focussed on nur turing and recruiting the ver y best talent
The problem begins in practice , where it is not applied consistently by the local councils that are responsible for processing and granting applications In shor t a local business’ right to sell and supply alcohol is determined by a single national law yet it’s a lotter y when it comes to how a local council will interpret it Some councils apply the law and grant applications without any issue , and have transparent, timely processes in place that keeps ever yone fully informed on the status of an application; others fail to In turn, this creates inefficiencies and can often lead to costly delays that cause widespread uncer tainty and financial hardship for small business owners looking to trade and honestly run a shop or restaurant For exam ple , some delays are caused by inappropriate and unnecessar y objections from council officers I have dealt with shops that wait for months on end for its application to be granted when you think of all the lost alco hol sales during this time , the financial loss can be crippling Time is of the essence for a small shop or kiosk and any unnecessar y objection by the council can stall a business’ growth and sales
From here , councils will be better able to build trust and cultivate a business environment whereby people are suppor ted and are encouraged to operate in a ver y challenging arena, with the backing of their local authority
Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023!
From here , local councils with poor practices can begin to foster an environment that suppor ts businesses instead of creating barriers to trade
If we are to overcome these challenges councils that have poor practices must address their disconnection to small businesses and meet in the middle to understand how serious unnecessar y delays and checks can be
“We have exciting years ahead of us, with ambitious and oppor tunistic plans to ensure our business par tners see continuous success Our mission is to cement our name as a par tner of choice enhancing our Operator offer with industr y leading packages whilst attracting new talent from various backgrounds and different industries ”
Gill Sherratt, licensing consultant at Napthens solicitor s (www.napthens .co.uk), delves into how local councils can create a permissive licensing environment that suppor ts small business owner s
Nick Andrews concluded:
Similarly, council licensing officers have been known to request staff to close the shop during working hours to allow them to conduct a licensing inspection and check if it is complying properly which is highly inappropriate This negatively impacts the shop’s ability to provide its ser vice to its customers and can poten tially hamper its reputation
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 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 risotto and is just a joy to take par t in For more information please see https://www youngrisottochef com or see the adver t on page 11
12 CLH DIGITAL Issue 124
The Licensing Act & Councils –How Can We All Get Along?
Craft Union Pub Company is celebrating seven years of trading with the invest ment and reopening of its ver y first pub, The Market Tavern in Hanley Formed in April 2015 The Market Tavern in Hanley was Craft Union’s original site Within the first year the company had grown to an estate of 23 pubs and today Craft Union operate some 440+ pubs across the countr y It has also seen award success, crowned Community Pub Operator of the Year at the Publican Awards in 2020 and 2022, it remains the current title holder of this award Nick Andrews, Managing Director at Stonegate Group, said: Community is at the hear t of ever ything we do in Craft Union and the suc cess of the past seven years is down to our Operators, our local heroes, who ser ve their individual communities tirelessly and with such incredible dedication We believe there are many benefits and oppor tunities within our unique operat ing model Our Operator earning potential along with additional incentives and benefits, together with a fantastic nationwide por tfolio of sites, first class suppor t from the largest Pub Company [Stonegate Group] and one of the most dedicat ed Operations Suppor t teams in the industr y makes Craft Union poised as the future par tner of choice ”
1 Homepage https://www fsb org uk/ 2 Resource librar y https://www fsb org uk/resource librar y html
They must understand that the Licensing Act is permissive in nature It is not designed to prevent businesses from trading and small business owners should be afforded suppor t and help to correct failings Councils also need more funding to invest in modern technolog y that makes application processes more straightforward more staff to better communicate with applicants, and to learn from other local authorities that have more streamlined processes in place
This anniversar y of Craft Union is being marked by the six figure investment of its inaugural site The Market Tavern in Hanley A treasure in the Craft Union estate , the pub embodies the company ethos a fantastic community wet led pub, known locally as ser ving great drinks and a fantastic place to watch spor t This re investment demonstrates Craft Union s commitment to continuous improvement of its estate
Craft Union Pub Company Turns Seven
Many problems stem from local councils being under resourced and understaffed but most significantly lack ing the knowledge of their role and how to maintain efficient, fair, and timely internal processes There is inconsistency across councils especially, for example , when it comes getting in contact
What s more concerning is that in terms of enforcing the licensing legislation, small businesses are more often the focus of authority attention than larger corporate retailers Councils often offer little flexibility to the needs of the local business community, and fail to acknowledge that they do not have the same resources to deal with any problems that arise
3 Growth off the menu for small firms as cost crunch bites deep, new repor t finds
When the Licensing Act was introduced, it was expected that granti ng businesses the right to sell and supply alcohol would be seamless and hassle free Fast forward 17 years and there are still systematic fail ings that create friction and unnecessar y stress, that ultimately leads to real business losses for traders Standing alone , the Licensing Act is a robust piece of legislation It was created to bring together a previously fragmented licensing system into a clear, transparent integrated framework for making decisions on granting licences
Many council websites do not have contact details listed, making it difficult for businesses to get in touch about their applications
Previously chef/patron at Michelin starred The Crown in Burchetts Green, Simon will be joining as Head Chef at The Princess of Shoreditch in East London from the end of August, taking over the kitchen from Ruth Hansom who along with the team has ensured that the Princess of Shoreditch has reached the highest levels of pub dining The Princess of Shoreditch is the only London pub with 3 AA rosettes, and it received the ‘Newcomer of the Year’ award in the 2022 Estrella Damm Top 50 Gastropubs Simon has been at the forefront of pub and restaurant dining for sever al years, most recently at his own gastropub, The Crown in Burchetts Green Berkshire where he gained and maintained a Michelin star for seven years; won the Michelin Welcome and Ser vice Award in 2020 and was listed in the NRA Restaurant Awards UK Top 100 He and his family sold The Crown last year, announcing at the time that he was looking for new oppor tunities for himself Simon Bonwick says “Barr y and I go back twenty years and is both a good family friend and passionate operator who under stands pubs We will continue to keep the ‘Bonwick standard’ in the new menu and be running through honest and unfussy dishes that will feature classic combinations, which focus firmly on the main ingredient Sitting in the Princess, I already feel comfor table , and my family is excit ed for this new chapter ” Ruth Hansom, who says she is incredibly proud of the success that the Princess of Shoreditch has achieved, will be stepping away from Noble Inns for some time to under take a series of stages at top restaurants in the UK: “I want to use this valuable time to learn new things and open my eyes to fresh ways of working that will help to keep my style of food relevant today and tomorrow, and benefit me and ever yone I work with ” Barr y Weller says: “We fully suppor t Ruth, and she is going with our blessing, and look forward to a new project with her in the coming months ”
This is the second Michelin starred chef to join the food led pub group in as many months, with Tony Parkin having star ted in July as Head Chef at the Brickmakers Arms, in Windlesham, Surrey Tony has brought his Michelin starred skills to build the reputation of The Brickmakers Arms as a destination countr y pub
Joins Noble Inns – the Princess of Shoreditch
THE FOUR-DAY DRINKING WEEK
Firstly, businesses must appreciate that a lot of what we ’ ve understood about Gen Z over the past few years doesn’t apply to ever yone The so called generation wide ‘Sobriety Shift’ never took place Like the rest of us Gen Z ers like to drink
By Sophie Abrahamovitch, DUSK (dusk.app)
National Rice Week is returning for its fifth year this September (12th 18th) with a multichannel consumer campaign that sets out to raise the profile of the UK rice sector Led by The Rice Association, with suppor t from relevant influencers, the campaign will invite the nation to ‘Rice Up Your Life’ and highlight all the great things rice has to offer from its versatility and convenience as a recipe ingredient, to its proven nutritional and health benefits The 2022 National Rice Week campaign will engage with our audience on social channels, and suppor t this with media outreach Content will range from inspira tional recipe and ser ving ideas to myth busting facts and nutritional information
the Foodservice
Simon Bonwick
• Hold tastings , promotions or competitions
The hospitality industr y can take two impor tant insights from this
• Feature National Rice Week in promotional campaigns and marketing activity use the logo (available from The Rice Association) to highlight the campaign on mater ial suc h as menus and poster s
14 CLH DIGITAL Issue 124
For fur ther information visit www.riceassociation.org.uk/national rice week join in - The Rice Association Supports Industry this National Rice Week
It’s clear that Gen Z are seeking new ways to extend their leisure time After long months of studying hard, barred from meeting friends, they want to make the most of it Friday nights became Thursday nights Thursday nights became Wednesday nights Before we knew it, mid week was where the par ty was at There s an interesting correlation too with recent interest in the four day working week Gen Z has been one of the most prominent generations pushing for that change Could the trend in mid week drinking be seen as an extension of this kind of thinking? Gen Z ers want reduced working hours and in turn they want increased leisure time
Jon Calland, Chair of The Rice Association says, “We’re delighted to be celebrating Rice Week 2022 because rice is of course , such a crucial ingredient for many of the global cuisines, foods and flavours that consumers enjoy when dining out That’s why this year we ’ re highlighting not just the many benefits, but the excitement of rice , to consumers via our media and social media activity We hope that this will help encourage people to sup por t their local venue or takeaway during National Rice Week and make this the biggest National Rice Week yet ” HOW COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK
• Encourage staff to talk about the week and recommend new r ice based d shes to diner s
‘Rice Up Your Life!’
Our society loves to place generations into boxes, labelled with a variety of mixed up attributes For Gen Z, it’s meant politically switched on, ethical, climate conscious, and anti consumerist It also meant abstinence from alcohol The prob lem with stereotypes is: some don’t fit the bill And that includes misconceptions about Gen Z drinking habits
Just like the generations before them, Gen Z enjoys a drink
According to data collected through nightlife app DUSK, which has up to 800,000 Gen Z users, 18 25 year olds are going out for alcoholic drinks three nights ever y week Whilst there are times and occasions when they will opt for No & Low, there’s been a clear shift in attitude , and it has less to do with abstinence than we thought It’s impor tant for the hospitality industr y to understand, because a lot of money and time has gone into developing marketing campaigns that tr y to connect with an audience based on its assumed sobriety It’s time to change up how we think about Gen Z
GEN Z HAS A TASTE FOR THE GOOD STUFF Contrar y to what we ’ ve been told DUSK’s data reveals that Gen Z are drinking more and spending more on a night out than previously thought; almost as much as their Millennial predecessors It s this Night Luxe approach to going out that is emerging as the dominant trend for this generation Night Luxe is about spending more and spending on better quality, with Gen Z ers dolling out an average of £29 00 ever y time they hit the town This isn’t all watered down lager either ; a significant propor tion is being spent on high quality, branded drinks and experiences Defying misconceptions, they are spending money where it counts: in bars, pubs, and clubs Could this trend result from the past two years of social restrictions and lockdowns? Instead of enjoying their first par ties, Gen Z ers were confined to their homes, with many focusing solely on education or strug gling with boredom and isolation Those who could, saved Now, they want to let loose
Secondly, even though sweeping views around Gen Z’s drinking culture were wrong, we were right to notice a shift Gen Z ers are seeking change They don’t want nine to five desk jobs They want more leisure time and they’re caring more about quality That means high spending, mid week drinking Recognising that will help hos pitality businesses better align their strategies with this new market demand Z Drinking Culture
• Share content online across websites and social media c hannels using #NationalRiceWeek and #RiceUpYourLife
Friday and Saturday nights have always attracted nighttime revellers, but Gen Z are pushing the boundaries of the working week While the weekend remains as popular as pre pandemic , DUSK data shows that Gen Z ers are now con suming over a third of their drinks on Wednesday and Thursday nights with mid week drinking activities emerging as an ambitious contenter alongside Friday and Saturday night
Michelin starred chef and self confessed ‘manic food fanatic’ Simon Bonwick is the latest appointment made by Barr y Weller co owner and operator, in the strategic development of Noble Inns
• Use National Rice Week to launc h new products or menu items or to run a special offer
Everything We’re Getting Wrong About Gen
By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www.farazadgroup.com)
• Family favour ites Golden Wonder Animal Adventures are lightly salted animal shaped fun snac ks , they are gluten free and have no ar tificial colour s or preser vatives
LIGHTING AND APPLIANCE
OPTIMISE HVAC SYSTEM
Using smar t climate control to get the optimal temperature range in guest rooms, common areas, back of house etc This should be done in conjunction with minimising the number of appliances and lights in use unnecessarily When it is time to renew the ageing electrical equipment, upgrade the HVAC system for greater efficiency as new technolog y can help you cut the total energ y costs Hotels that leverage technolog y to save on their energ y costs ultimate ly will be more profitable and better able to adapt to the ever changing technological landscape
Put
WHAT ARE THE LATEST TRENDS IN B AR SN ACKS AND WHAT ARE CONSUMERS LOOKING FOR AS THE PERFECT PARTNER TO THEIR DRINKS? We recently asked consumers what appeals to them the most, when looking for a snack to accompany an alcoholic drink1 and they said: Good crunc h and texture Premium qual ty Strong flavour A bigger bag to share with other s A brand that you wouldn’t eat ever y day It’s impor tant to cover a large range of ages and dietar y requirements with your snacks offering Pub goers are more and more conscious about what they and their families eat 4 in 10 Brits regularly shop the free from fixture2, buying local and British made are key purchase drivers for food3 and the flexitarian diet is set to be the No 1 diet in 2022 (more popular than calorie counting) 3
Get
INSTALL SMART WATER MANAGEMENT
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Hotels can train their house keeping staff on energ y maintenance Efficient cleaning techniques reduce chemical and water costs For example one less toilet flush ever y time a room in a 250 rooms can reduce energ y consumption significantly
Tayto has a range of award winning snacks to suit ever y pub: Mr Porky Or iginal Scratc hings the No 1 brand10 from the most recog nised name in scratc hings and a Great Taste award winning scratc hing
Bar Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time 80% of people don’t regularly buy a snack with a drink and the main reason for not doing so is “I just didn’t think about it”8 We also know that seeing is believing and visibility can improve snack sales by 80%9 Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference ” explains Matt Smith, Marketing Director for Tayto Group Ltd, owners of the UK s top pork snacks brands Mr Porky and Midland Snacks as well as the award winning hospitality exclusive REAL Hand Cooked Crisps
WASTE MANAGEMENT
AUTOMATE
Snacks also have the potential to increase sales of drinks
Solar Panel Technolog y With today’s innovative and advanced technol og y, one of the best sources of energ y comes from the sun If the hotel has a solar panel installed on the rooftop, it could significantly reduce the hotel's energ y consumption There is a large initial investment, however the savings over the years will combat this and result in not only lower bills, but also a greener output Wind, bio, gas and other non fossil fuel sources of energ y can also be captured on site and used
Snacks offer a simple route to incremental sales if customers are prompted to buy them with their drinks Thankfully there are a few simple tips for venues to achieve this: Stoc k a range of proven, premium snac ks that have been developed for the licensed sector Award winning pork scratc hing pubcards from Midland Snac ks and Mr Porky Premium REAL Hand Cooked Cr isps whic h are exc lusive to the hospitality sector your team to prompt purc hase ‘Would you like some cr isps or pork scratc hings with your dr inks?’ is all it takes! your snac steps are crucial in order to stay profitable without having to hike up the price per room which could have a knock on effect on revenue streams THE
Saving on water is also key to reducing costs Do this by regularly monitoring toilets for issues (such as leaky faucets and wasteful running) and have any problems repaired straightaway by a maintenance team For example , do irrigation systems for the hotel grounds and gardens use treated water? Do irrigation systems for the hotel grounds and gardens have timing devices fitted to minimise operating times or have a proce dure to follow for manual watering?
ENERGY EFFICIENT
MONITORING AND REPORTING
scratchings are a great example The perfect par tner to cider, wine and especially premium beers and lagers, their unique taste balances the sharpness or carbonation, while the saltiness enhances the flavour and helps get your thirst on!
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At the end of the day it is always impor tant to analyse your cost expense and billing trends in detail Determine when the most energ y is used during the day This way you can examine which processes consume the greatest amount of energ y and where the biggest savings can be made Also, predictive monitoring enables engineers to predict maintenance needs based on system usage , prevent system failures and reduce the costs of operating a faulty system Rather than waiting for a component to break down before being replaced or repaired Equipment ser viced regularly to ensure it is functioning efficiently Monitoring is now a core requirement for a number of Environmental Standards
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ks where customer s can see them o Pubcards beh nd the bar o A full range of cr isps on the bar or visible on the bac k wall o Bar runner s and coaster s are great eye catc hing prompts SOURCES: 1 Craft Gin Club Member s Sur vey | Marc h 2021 2 Harr is Interact ve | 2017 3 Bray Le no Food and Dr ink Repor t | 2021 4 Nor stat | Consumer Usage | Marc h 2019 5 Per spectus Globa Poll | Marc h 2021 6 Nor stat | June 22 7 CGA Strategy Researc h | 2016/2017 8 Nor stat | Nov 20 9 HIM! Foodser vice 2016 10 IRI Market Advantage | IRI Al Out ets GB | Pork Snac ks | Va ue to 52 w/e 15 Jan 22 Get Snacking Sorted How can operators secure favourable contracts, manage costs effectively, maintain com for table surroundings and con trol costs? With soaring bills and energ y prices hitting the roof, many operators are seeing a 300% increase in their running costs Within the hospitality industr y, there are a multitude of ways that hotels can reduce their energ y consumption and in return, reduce running costs These
IS THERE A NO 1 B AR SN ACK? Scratchings really are the ULTIMATE PUB SNACK! They topped the list when 2,000 pub goers were asked to name their favourite pub snack 5 This comes as no sur prise as 94% of pork snacks are consumed with a drink6 The combination of a pint and scratchings has been passed down generations and is fundamental to the Great British pub experience There really is no matching a scratch ing!
Repor ting on the amount of food wasted can help hotels make better decisions on purchasing prepping storing menu engineering and por tion sizing This means it’s impor tant to streamline F&B to reduce waste Make sure the staff do not over prepare the food and make sure recy clable items such as cardboard, plastic , glass, metals, food waste etc are collected separately
Premium crisps are another essential bar snack, given a consumer sur vey showed that 82% of pub goers eat them4 As a par tner to a gin & tonic , hand cooked crisps are the top snack preferred five times more than nuts and premium crisps1 Offering hand cooked crisps are that bit more special than ever yday (flat) crisps and consumers are will ing to pay up to 30% more for premium, over standard snacks7 a treat for both customer and licensee!
Costs for and
Hospitality
Hotels
This seems obvious, however, switching to energ y efficient lightbulbs (LED) can cut costs drastically Hotels can also consider outsourcing laundr y to an eco friendly third par ty vendor or even setting specific hours of operation for F&B can lower energ y costs
Golden Wonder Animal Adventures vegetar ian, gluten free , no added nas ties , anima shaped fun snac ks that kids love! Given that snack sales increase by up to 80% when they are more vis ible9, Tayto provides pub focused solutions such as eye catching pub cards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps available at realcrisps.com/POS
o
Invest in lighting that can adapt and change in real time based on your energ y needs related to occupancy and typical patterns For example keep all the lights on in the hallway during peak hours which usually occur in the afternoon and early evening hours But in the quieter peri od, hotels can keep ever y other light on instead Using motion sensors, light switches in storage rooms and back of house will reduce lighting usage , as well as getting an energ y management system installed to turn air conditioning off in empty guest rooms
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Pork
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STAFF TRAINING Your staff are the residents in the hotel They know the area ver y well Encourage the team to come up with ideas on how the hotel could reduce energ y use Staff training such as how to reduce energ y, water and waste , for example water saving practices Train, empower and edu cate the team to understand the local environmental sustainability issues and the pressures on local utilities during peak season Showing staff that they are suppor ting making their local area more sustainable , through reducing the usage of energ y, will encourage them to suppor t your eco friendly approach
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EDUCATE AND PROMOTE THE SUSTAINABILITY TO YOUR GUESTS
Managing Energy
Nearly 3 in 10 pub goers want to see pubs offer a better range4, so here’s a shor t list of the most popular snack types and flavours: • Pork scratc hings an especially popular accompaniment to a lager, beer or cider dr ink Midland Scratc hings are traditional hand cooked scratc h ngs and the ultimate pub snac k! Mr Porky is the the UK s No1 pork snac k The Nation’s favour ite inc ludes a range of textures and bite sizes to tempt and tantalise! Hand cooked cr isps par t cularly favoured by Gin dr inker s The staple favour ites of Sea Salt and Sea Salt & Cider Vinegar are must stoc k flavour s , alongside Cheese & Onion (of cour se!) 1 To widen appeal, consider hot and meaty flavour s for younger male c lientele and flavour s like Sweet Chilli too 1 These flavour s , not usually eaten at home , offer something familiar but differ ent a less tradit onal alternative The premium REAL Hand Cooked Cr isps range is gluten free , with no added MSG , suitable for vegetar ians and six flavour s are suitable for vegans too With 82% brand awareness in a recent sur vey of Craft Gin Club member s , they’re proving incredibly popular with the 25 34 year age brac ket And our new improved mouth water ingly meaty Roast Ox flavour has just won a Great Taste 2002 Award!
CONSIDERING RENEWABLE SOURCES OF ENERGY
C AN OFFERING B AR SN ACKS AFFECT REVENUE?
Q&A with Matt Smith, Marketing Director for Tayto Group Ltd (www taytogroup com) (owner s of market leading Mr Porky and Midland Snacks scratchings , REAL hospitali ty exclusive premium hand cooked crisps and Golden Wonder family favourite Animal Adventures)
WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY?
Midland Snac ks Traditional Scratc hings the No 2 brand10 and our best selling pubcard is also a Great Taste award winning hand cooked scratc hing using a recipe that has stood the test of time Mr Porky Cr ispy Str ps a lighter bite , akin to cr ispy bacon r inds , for those who want all the taste of a scratc hing but a less hard texture and another Great Taste award winner
Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers!
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By not offering a range of premium snacks, pubs could be leaving money on the bar as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack8 All it takes is for staff to ask, “Would you like a snack with your drinks?”
REAL Hand Cooked Cr isps premium, award winning, hospitality exc lusive brand 100% vegetar ian, no added MSG and 100% gluten free with strong flavour s and c haracterful pac kaging whic h really stands out and dr ives sales
By providing information and encourage guests to follow energ y saving practices, hotels can save money by: Advising them to reuse towels Creating a bed Linen changing program Reminding them to turn off lights and air conditioning Suggestion for optimal room temperature ranges Provide guests tips for water saving and educate them about how they can make a positive contribution to local conser vation effor ts
Although 99% of Brits are currently going out to venues post COVID 19 lockdowns, findings showed that 84% of Brits have changed their night out habits in recent years People are star ting and finishing their nights earlier (37%) and less willing to stand in long queues (57%) What’s more , many have star ted to research their nights out in advance (40%) In future we can anticipate Brits to be less likely to bar hop with 42% of those asked preferring to stay in one venue and using their nights out to spend more quality time with friends and family WHO KNEW ALCOHOL FREE COULD BE SO APPEALING’? Will non alcoholic beverages be the hot new drink on tap?
WAGING THE WAR ON WASTE Hospitality’s pathway to net positive
EMPTY SEATS & DROPOUT MEETS
Are we all flaky foodies? Despite patrons demanding more from their favourite venues, such as local sourcing, community integration and sustainability, customers are not always holding up their side of the deal 24% of Brits we asked were likely to cancel a booking last minute due to a change of plan including preferring to stay home , with Gen Z’s being among the most unlikely to consider the impact of cancellations on a venue and its staff beforehand (31%) In better news, Brits were proven to be a well mannered bunch with less than one in 10 (8%) revealing they wouldn’t let the venue know if they were planning on being a no show This is significantly less than its Australian (25%) and American (21%) counterpar ts who have been coined “hospitality ghosters” Whilst we might flake on seats, we won’t on staff with 82% of those sur veyed wanting career progression paths and professional development oppor tunities within the industr y
There Is No Planet B
At BioPak, creating sustainable packaging that puts the planet first is at the hear t of what we do Single use packaging can be unavoidable but we can help reduce the negative impact on the environment As well as being man ufactured in an eco friendly way, and commercially com postable and recycla ble , BioPak single use packaging has a host of other benefits, like guilt free convenience It also saves the water and energ y required to sanitise reusables, and eliminates the need for cleaning labour There is no planet B That s why it s our mis sion to produce the most sustainable , envi ronmentally friendly packaging on the mar ket
EQUAL THIRD PLACE Are British venues being more welcoming for all? Much has been said about the role pubs play in the UK They act as a midway point between home and work, fulfilling the role of the ‘third place’ where Brits can socialise and make new connections However, me&u’s 10 Years On: Pubs, Pints & Predictions research shows Brits look for venues which are inclusive of all walks of life 89% of Brits agree that all venues need to be accessible and welcoming for those with disabili ties, whilst 55% agreed that they would only attend pubs and restaurants that suppor t diversity and inclusion
While Brits found a new passion for making margaritas on the couch in 2020, me&u findings show that the number of Brits who consume alcohol may be on the decline Although pub lunches and boozy brunch es are far from extinction, 28% expect to be drinking less in five years ’ time , whilst 17% are likely to give up drinking alcohol altogether 41% of Brits say they’re happy to visit alcohol free venues, with a similar number expecting venues to have a good range of alcohol free options (43%)
Crypto for Your Fish & Chips?Explore me&u’s predictions for the future in ‘Pubs, Pints & Predictions: Hospitality Ten Years On” 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 DS 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
COMPOST CONNECT INITIATIVE
So what’s in it for you? YOUR OWN ACCOUNT MANAGER
Composting is the perfect organic recycling solution for food scraps and food contaminated packaging for the foodser vice indus tr y That’s why we ’ ve created Compost Connect taking the trou ble out of composting Ask us for more information
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James Winstanley, UK Countr y Manager at me&u said: “With the pan demic and the staffing crisis it has been a critical time in the UK for those in the hospitality industr y We have created the 10 Years On: Pubs, Pints & Predictions repor t to help offer venues a greater understanding of the changing wants and needs from their customers with insights from new YouGov research We hope this repor t empowers venues to arm themselves with the right tools and technologies they need to future proof their businesses and most impor tantly, maximise their cus tomer’s experience ” = CONNECTED CONSUMERS
MARKET LEADERS
MARKETING SUPPORT
The repor t found that while consumers are taking the charge to live eco consciously, venues should be more aware of their own waste 74% of customers think hospitality venues produce a worr ying amount of waste from disposable items and 78% are concerned about the indus tr y ’ s food waste , wanting the industr y to act on both issues Whilst 74% of Brits expect to see their go to venues contributing to the local econ omy by sourcing food and drink locally, giving back as an organisation was also high on the agenda The majority (65%) are more likely to visit venues that contribute positively to the local community by volunteering or suppor ting local causes
Our phones are smar t, our homes are smar t, but what about venues? me&u’s 10 Years On: Pubs, Pints & Predictions repor t showed that cus tomers are expecting to see smar t technolog y available in future (76%), with customers keen for tech to bring the end to the hassle of ordering, (45% of Brits agree that they would use an app or tech platform that makes the process of ordering easier) However, most impor tantly, 86% of Brits agree that although technolog y can be useful hospitality remains all about people and human interaction WEB3 MEETS HOSPITALITY 3.0 Cr ypto for your Fish & Chips? The pub of the future will see the role of the metaverse coming into play me&u’s findings showed 38% of millennials agreed they’d be inter ested in tr ying a new venue in the metaverse first and 27% would be interested in a venue using the metaverse to experience vir tual reality activities, such as vir tual tours of the region they selected their wine from MORE THAN A PLACE FOR A PINT From ping pong to dar ts, has the bar evolved beyond the drinking hole? Drinking will no longer be the main attraction on a night out according to me&u’s 10 Years On: Pubs, Pints & Predictions repor t Creative or themed but flexible venues are flagged as the way forward Whether act ing as a space for a community meeting centre , a hub for parents to meet up for coffee , or offering a working space away from home , 71% of customers are expecting pubs to adapt to different needs across the week 37% also want to visit venues which cater for the whole family not just night time drinking A NIGHT OUT TO REMEMBER Are we still just going out for the sake of it?
SMART VENUES
FANCY ANOTHER BYTE?
Data and personalisation will power the next generation of the pub With the rise of hyper personalised venues comes the need to tailor the experience to ever y unique visitor In the future , consumers might expect the ability to control the music at their own table or even turn down the lights 35% of consumers sur veyed were shown to be more likely to visit venues that use technolog y to give them a personalised menu that’s unique to their tastes, including tailored beverage recom mendations 32% agree that they would be more likely to visit venues that use technolog y to offer tailored experiences such as personalised lighting and music THAT’S THE SPIRIT Technolog y enables, not replaces In an industr y that’s experienced significant change in the last three years, the one constant that we know will exist in the industr y s future will be the people For centuries, the pub or bar has been the beating hear t of communities and while technolog y is evolving how we navigate the public house , genuine interactions and human connections cannot be replaced by ar tificial intelligence Almost 9 in 10 (86%) agree that while technolog y can be useful, they feel venues are all about people and human interactions
At BioPak, our account managers are fully dedicated to our cus tomers They’ll be there ever y step of the way, right from when you get in touch They can advise you on the best packaging solutions for you, and generally just be a helping hand whenever you need them You’ll have access to our free samples ser vice and our enquir y lines are open from 8:00am 5:30pm NEVER RUN OUT OF STOCK We mean it when we say you’ll never run out of stock Our warehouse is full to the brim of our standard stock, so give us a ring whenever you need anything We also offer next day deliver y ser vices, so it’ll be with you in a flash
Work with our in house creative and digital marketers to produce campaigns and collateral that clearly conveys the positive difference you are making From brochures to social media assets, we ’ ve got you cov ered Visit www biopak com/uk or see the adver t on the facing page
Meta mealtimes, satisfied staff and pubs playing a changing role will shape the future of British venues going forward, a new research repor t by table ordering platform me&u has found The pub has long been the beating hear t of communities, filled with histor y and tradition Today the way we interact with venues has changed In par tnership with YouGov, and a me&u inter view panel of industr y exper ts throughout the UK, Australia and US, me&u’s Pubs, Pints & Predictions: Hospitality Ten Years On repor t uncovers what the bar of 2032 will look like and the trends that will redefine what it means to go out The repor t explores the changing role of the British pub and the evo lution of connected customers, inspiring ways in which to future proof struggling hospo hotspots Built by hospitality for hospitality me&u’s future gazing tour of trends looks to help suppor t your much loved ven ues as we continue to emerge from challenging times and beyond, help ing you prop up the bar on demand for years to come James McAllister, Journalist at Big Hospitality said: “People are under standing cr yptocurrency and NFTs more and more I suspect we will get to a point in the future where that is seen as a viable payment option across so many pub or bar groups ”
Our market leading products are used by some of the world’s leading food and drink businesses and are unrivalled for their durability, quality and end user experience
20 CLH DIGITAL Issue 124
Campaigners against food pover ty have condemned MPs and Lords after Freedom of Information requests revealed that Parliament wast ed the equivalent of 2 6 million subsidised meals over the past six years, as the countr y faces a cost of living crisis
The drop between 2019 and 2020 coincides with MPs staff not coming into the premises the pandemic in 2020 and 2021, and restrictions on visitors
A Commons spokesperson said: The House of Commons and House of Lords catering ser vices take a number of measures to reduce the amount of food waste from our outlets and produce less food waste than the national average for the catering industr y
Licensees Steve and Maria Harris alongside daughter in law Nathalie Harris are to take on their second pub with Greene King Pub Par tners, The Old Mill in Salisbur y
Mayor Encourages
Londoners to “Rediscover their Capital”
“Great wines tell a stor y But, more impor tantly, great wines tell your stor y
“That’s why London is the greatest city in the world and I’m proud my Let’s Do London campaign is encour aging ever yone to enjoy the many varied and unique experiences our city has to offer
“The key to success is working closely with your wine merchant and indeed all your suppliers to identify how to maintain an optimum offering while maximising value both for your customers and yourself Look for a wine mer chant, such as Lanchester Wines, who can provide an exten sive wine range including high quality bottled and boutique bulk wines from all corners of the world We work directly with some of the leading wine producers to make sure we ’ re always offering highest quality wine at the best price
Heather Scott is Senior Business Manager at Lanchester Wines (www lanchesterwines co uk)
There are a total of 17 bars and eateries run by Parliament with many of them seeing large financial losses and the group of outlets losing a total of £6 6 million during the first year of the pandemic alone
“Creating a wine list that reflects your venue and elevates your offering with food pairings can be vital at a time when we ’ re all feeling a squeeze on spending
It comes as charity The Food Foundation says that 7 3 million households have been cutting back on or skipping meals since the star t of this year an increase of 57 per cent Food pover ty campaigner Jack Monroe wrote in the Sunday Mirror that the levels of food waste recorded at Parliament “shows con tempt for ordinar y people”
The couple opened their first pub, The Stag in Lyndhurst, with Greene King Pub Par tners back in Februar y 2021 With Greene King Pub Par tners’ suppor t training and guidance they have grown the pub business getting shor tlisted for an award at the Great British Pub Awards taking place later this year
Licensees to Take on Second Pub With Greene King Pub Partners
“Your wine merchant has extensive knowledge as to which wine regions are offering the best value right now which wine varietals are on trend with consumers and which wines are similar to these super varietals but could offer better value For example , the ver y poor 2021 har vest of Marlborough Sauvignon Blanc caused prices to skyrocket Because of our great supplier relationships, we had advance warning and were able to quickly develop a South African Sauvignon Blanc called Moloko Bay which has a similar flavour pro file to Marlborough, and which has proved a success with con sumers
Earlier this year the Mayor extended this campaign with a £7m investment to encourage international tourists back to London This summer, after a poll by City Hall showed that 40 per cent of Londoners don’t know of ways to enjoy London for free , the Mayor has been highlighting the wide range of free and cut price events and activities available He has also par tnered with Ar t Fund to offer discounted access to museums and galleries while Transpor t for London has teamed up with Official London Theatre s annual Kids Week initiative to release thousands more ‘kids go free’ tickets for a range of top West End shows
Steve and Maria are due to take on The Old Mill towards the end of September Their vision for the pub is to turn it into a top hotel experience , complementing the accommodation in the pub with a community focussed bar and a restaurant ser ving the same fresh, quality British food of The Stag in Lyndhurst To deliver on this vision, in the New Year, the couple plan to temporarily close the pub for a full refurbishment with the suppor t of Greene King Alongside The Old Mill, the couple are also taking on The Boathouse in Salisbur y a freehold site which is due to re open on the 31st August Commenting on their par tnership with Greene King Pub Par tners, Steve and Maria Harris said:
The Parliamentar y canteens were essentially granted a £17 million subsidy to suppor t their operation between 2018 and 2021, during a time when many staff were working from home at the height of the pan demic
The Mayor of London, Sadiq Khan, has today encouraged Londoners to discover their city anew as his tourism campaign sends a love letter to the capital Emotive adver ts will be running across the Tube network, on posters and billboards, in cinemas, on the radio and all over social media in the coming months to promote some of the most exceptional aspects of life in the capital There was also a 10 minute takeover of the famous Piccadilly Lights adver tising boards yesterday morning encouraging people to ‘make a date with London’ New film, ar t and nature trails have been created to help Londoners see their city with fresh eyes In collaboration with Film London, ‘London film locations to love’ highlights 10 famous movie scenes that can be recreat ed including from the multi award winning features Four Weddings and a Funeral, Paddington, and Rocks A Summer Ar t Trail, in par tnership with TfL, Somerset House , Hear t of London and Nor th Bank BIDs, shows off the best contemporar y public ar t and culture , such as Ar t on the Underground, Zarah Hussain’s Pop Geometr y at St James’s Market and ‘This Bright Land’ at Somerset House Not only that but four brand new nature trails will now provide scenic walking routes to connect natural spaces in some of the city’s most built up areas
“Officials have a duty to reduce waste and, where possible , donate surplus food to local communities,” she said FareShare , which distributes food to frontline charities, said: The equivalent of 1 3 billion meals of good to eat food is wasted annually in the UK We welcome organisations to get in touch with FareShare , to help us get more nutritious surplus food to those who need it most ”
They added: “Parliament provides a range of catering ser vices to members, house staff, journalists and a large number of visitors As a workplace this includes staff canteens that are available for people who work in par liament The ser vices aren’t directly subsidised but they unavoidably come at a cost due to the irregular hours that parliament works The ser vice has a commitment to continuously seek to reduce costs where possible ”
For more information on Lanchester Wines, please visit www lanchesterwines co uk
Get Great Wines to Tell Your Story
Lib Dem shadow Commons leader Wera Hobhouse said the food waste findings were “outrageous and astonishing that in a cost of liv ing crisis, Parliament is the cause of so much food waste”
“This ability to adapt will be vital while we continue to navigate supply chain uncer tainty (across the board not just wine) and ship ping issues However this can be somewhat negated by offering of a fluid wine list, with manager ’ s specials and exclusive offers Again, your wine merchant can provide staff wine training to equip your team with the skills and knowledge required to provide your cus tomers with unparalleled wine ser vice ”
“The Sustainable Restaurant Association has rated parliament’s catering ser vices as good practice organisa tions and were awarded three stars out of three as par t of the environmental section in their Food Made Good scheme ”
“When taking on The Stag at Lyndhurst, it was our first pub and so we had a lot to learn, but the full suite of suppor t from Greene King was fundamental to making the business a success In growing our pub business we knew we wanted to continue our strong par tner ship with Greene King, so when The Old Mill became available through them we knew we had to take it!
Last year, the biggest domestic tourism campaign the capital had ever seen generated an additional £81m in expenditure and 330,000 more overnight visitors to the city giving the capital’s economy a much needed boost
The Mayor of London, Sadiq Khan, said: “There is so much to love about London with our incredible cultural attractions, world class shops, bars and restaurants, and, most impor tantly of all, the fantastic people who live here
MPs and Lords Wasted 2.6 Million Subsidised Meals Last Year as Food Poverty Surges
The promotions are par t of Love London the latest chapter of the Mayor’s Let’s Do London campaign which has been encouraging people from London, the rest of the UK and around the world to visit Britain’s capital following the devastating impact of COVID 19 on its retail, cultural, hospitality and leisure industries
Parliamentar y authorities recorded 148,230kg of food waste last year, decreasing from 152,688kg in 2020, with 258,869kg recorded in 2019, according to the Sunday Mirror, which first repor ted the results of the FOI request
“I’m delighted that my tourism campaign has already generated tens of millions of pounds for our economy and attracted hundreds of thousands to our city and I want to encourage even more people to make the most of our capital as we build a better London for ever yone
Save the 19th & 20th October in your calendar and secure your free ticket now at https://bit ly/3QUsn15
Pairing American craft beer with food is far more prevalent in the USA than the UK From the casual bar to the fine dining restaurant, beer is often the beverage of choice to accompany a meal Many venues list beer pairing suggestions alongside food dishes and may also have a sepa rate and extensive beer list American is a nation of beer lovers! Prestigious, high demand, one off beer and food pairing events take place regularly drawing huge interest from across America, and fur ther afield Carefully curated multi course beer pairing events are also commonplace According to a Nielsen sur vey, 71% of craft beer purchases in the States gave ‘complements my meal’ as a ver y or somewhat impor tant selection criteria in their beer choice when at a bar or brewpub while nearly half of craft beer drinkers in the States say they drink beer with food always or often, 63% of peo ple select beer based on what they re going to eat and 88% enjoy a beer with their meal at least sometimes But why is America more advanced than the UK when it comes to beer and food pairings? Maybe the UK is too entrenched in its ‘pie and pint’ mentality or maybe it’s simply that American chefs have realised that beer has a wider flavour spectrum than almost any other beverage and can accompany almost any food par tner
The event consisted of a four course beer and food paired menu devised, cooked and ser ved by third year students, under the leadership of the Brewers Association’s Executive Chef and renowned beer pairing exper t, Adam Dulye The menu comprised: Salad of Heirloom tomatoes , pic kled watermelon, wasabi and ginger granita with Chuc kanut Asian Lager, Chuc kanut Brewer y and Paradox P lsner, Paradox Brewer y Cannelloni of Br ixam crab mango and c h lli salsa with Weekend Vibes Coronado Brewing Company and Joint Reso ution DC Brau Aylesbur y duc k, roast and confit, potato press , her itage carrots , veal and blac k berr y sauce with Baker s Ord nar y Bitter, Virgin a Beer Company and Kr iek, Upslope Brewing Company “Josper” c harred pineapple coconut ice lime mer ingue pa red w th Pineapple Mana Wheat, Maui Brewing Company Chefs and caterers are welcome to make use of the wealth of free , downloadable resources available on CraftBeer com
The International Drink Expo is Returning in October Images © Brewers Assoc ation Images © Brewers Assoc ation Images © Brewers Associat on
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 ”
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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 ”
For more information on all involved: www Hawco co uk www keepitcoolsouthwest co uk/ www Riverford co uk
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
To find out more about the range https://www aircon panasonic eu/GB en/
iii) Use the dominant flavour or ingredient in a dish as the star ting point Hops are ver y food fr iendly and will go with just about any food iv) Consider what cooking methods and tec hniques to use because this affects the end result Gr illing, roasting, smoking and baking when done at high temperatures will accentuate the beer’s malt flavour s , while braising or fr ying adds fat that will coast the palate and protect against the ‘bite’ of the alcohol
Beer And Food Pairings: How The US
v) Hops can mimic the flavour s of herbs and spices Hops with herbal, spic y, pine , citrus , tropical, fruity or woody flavour notes will complement similar herbs and spices used n the dish vi) Avo d ncorporating Amer ican craft beer within a recipe because the cooking process dr ives off the flavour, and depending on the beer in use , may enhance bitterness There are exceptions , of cour se , suc h as mussels in a smooth witbier or a beef casserole using stout, but pair ing a beer with a dish allows the diner to taste all the flavour s in both the food the beer Foods with spice , heat, acid and complex flavours are a great way to showcase and utilise cer tain beer styles Hops can calm heat and spice , carbonation can cleanse the palate and malt in beer balances acidity on the palate
The Brewers Association, the not for profit trade organisation for small and independent American craft brewers, recently demonstrated beer’s compatibility with food by hosting an American craft beer and food pair ing initiative at Westminster Kingsway Catering College in Victoria, London targeting students to stimulate understanding and trial of beer pairings at an early stage in their careers, in order to arm them with knowledge and experience as they progress through their professional careers
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 ”
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 dis cussing 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 creative ideas, products and ser vices that could inspire you and your business!
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 ”
Pairing American craft beer with food can elevate both to a whole new level Here are a few tips to consider :
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 profits across all sectors!
The International Drink Expo is the place you want to be to find innovative ways to stand out from your competitors, boost sales and find the hottest ideas to attract new cus tomers
ii) Think of beer as one of the flavour components of a dish, the only differ ence being it’s in a glass not on the plate!
Panasonic Helps Riverford Butchery Lower its Carbon Footprint
Ar ticle supplied by Lotte Peplow, American Craft Beer Ambassador- Europe , Brewer s Association (www brewer sassociation org)
i) Matc h strength with strength Pair delicate dishes with lighter craft beer s and strongly flavoured dishes with intense more asser tive beer styles
Approach Differs From The UK
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 transform 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?
Pubs Have Lost Half of Beer Trade to Supermarkets says Wetherspoon Boss
CALOR FUTURIA LIQUID GAS
"To be fair, the pub industr y hasn’t much helped itself Instead of campaigning for tax equality with supermar kets fairness and equality are sound principles of taxation the big pub companies, over the decades , have only campaigned for temporar y help when the going gets tough as it undoubtedly is today
"But when the going gets tough it’s tough for ever yone so the public sees requests for favours in downturns as unjustifiable special pleading Instead of campaigning for temporar y help, the big pubcos should campaign for equality, something that ever yone understands Let’s not beat about the bush If pubs are to sur vive and thrive in the future , generating a huge number of jobs as well as vast funds for the Treasur y, they have to be treated fairly Fairness means tax equality with supermarkets Anything shor t of that means continuing decline for a once great British institution "
The business restricted capital investment during the year while the uncer tainties of Covid remained Capital investment of £1 2m was offset through the sale of three non core pubs to pub operators, and the sale of a parcel of land for residential development Capital investment returned to normal levels in the first half of 2022 with the acquisition of Ghyll Manor (a pub, restaurant and events venue with 28 letting rooms) and the Royal Standard, Wandswor th In addition, an extensive development of the Bull on Bell Street, Henley and a refurbishment of the George , Shipston on Stour, were completed as well as the significant re landscaping of the Dew Drop in Hurley’s outdoor trading space There has also been investment in the external appearance of several pubs in regards to painting and new signage Davies commented, We demonstrated lots of resilience over the last two years and I am ver y satisfied with the robustness of our business We have moved on from Covid and will continue to invest in our estate , despite the economic challenges currently affecting our industr y I am confident that we will face the challenges presented by staff shor tages, inflation and especially energ y costs with the same positive attitude that we have come to expect but do not take for granted from our people ”
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
T Davies & Sons the parent company of Henley based pub operator Brakspear has bounced back positive ly from a second year of Covid 19 related disruption across their business Turnover for the financial year ended 26 December 2021 was £26 8m up 38% on the prior year [2020: £19 4m] and 24% down versus pre covid 2019 [2019: £35 3m] The business was able to generate EBITDA of £9 1m This compares ver y favourably against the prior year up 111% [2021: £4 3m] and only 9% down versus the record year of 2019 Tom Davies CEO reflected on the year “We will look upon 2021 as a year of two halves The first was heavily impacted by the enforced closure of our pub estate for 15 weeks and the remainder of the period adversely influenced by a restricted operating environment This was followed by a really positive second half of the year where record trading driven by pent up demand and staycations was complemented by Government suppor t in the form of a VAT discount ” EBITDA grew by 111% to £9 1m as the business enjoyed an extremely busy second six months to the year, whilst maintaining the cash and cost disciplines required during the Covid disruption Cash reser ves of £11m was broadly unchanged compared to the prior year while debt was reduced by £10 7m effectively returning the borrowings from 2020
Delivering A Sustainable Future For Catering Businesses
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
"We humans are creatures of habit, of course , so once we’d got used to drinking at home , on the beach, in the park or in a pal’s garden, it was far harder to persuade people to return to the pub than most imagined especial given the whopping price advantage that supermarkets have "But what had caused the revered institution of the British pub to suffer such a catastrophic loss of trade , year after year long before the pandemic?
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
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
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
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
Brakspear “Bounces Back” as Turnover Increases by 38%
The disparity pub sales in supermarkets has been highlighted by Wetherspoon chairman Tim Mar tin, says that pubs have lost half their beer trade to supermarkets since 1979 In 1979, when Wetherspoon first opened its doors, pubs accounted for around 90% of all beer consumed in the UK In those far off days, few people drank at home and pubs were the UK’s main social melting pot Sur veys showed that 50% of people met their par tner, husband or wife in their local hard to imagine today Pubs have a lot to answer for, you might say "Fast forward to 2019 and things had changed Even before the pandemic hit, pubs had lost half their beer trade to supermarkets "And the pandemic , of course , accelerated the trend Supermarkets, which stayed open during the various national and regional lockdowns temporarily grabbed 100%, more or less, of beer sales
To join the Futuria of off grid energ y visit www calor co uk
"Tax is the simple answer In 1979, pubs sold relatively little food, so few people noticed or complained, when VAT, then 8% , was charged on food bought in pubs, whereas food bought in supermarkets was VAT free "However, food sales in pubs, reflecting an international trend towards eating out, gradually increased at the same time as VAT rocketed to today’s level of 20% So , in effect, the tax break which benefited supermarkets, became bigger and bigger "With food at about a quar ter to a half of total sales in most pubs but still zero in supermarkets pubs had no alternative but to charge customers more , for both food and drink, than supermarkets
"The reality has been that supermarkets have been able to subsidise the selling price of beer, using their VAT advantage "And, as if that we ’ re not enough, pubs also pay far more business rates per pint than supermarkets around 25 pence a pint in pubs versus about 2 pence in supermarkets
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Diane Payne from Rockliffe Hall in Darlington, County Durham
The shor tlist for the Accessible Award is: Rudding Park in Harrogate , Nor th Yorkshire Peter Banks, Managing Director at Rudding Park said: “Being shor tlisted for this award is a great honour As hospitality providers the whole Rudding Park team ‘live and breathe’ caring for our guests and accessibility for all is fundamental We love receiving guest feedback with examples of the team going ‘above and beyond’ The hear tfelt feedback we receive is what it is all about ” Twr y Felin Hotel in St Davis, Pembrokeshire
The shor tlist for the AA Sustainable Award is: Crow Wood Hotel & Spa Resor t in Burnley, Lancashire Ian Mitchell, Operations & Revenue Manager at Crow Wood Hotel said: This is a truly fantastic achievement to share with all our stakeholders: guests, members, staff and suppliers alike I’m thrilled that we ’ ve been recognised for having sustainability at the hear t of our business strateg y ” Swinton Estate in Masham, Nor th Yorkshire Iain Shelton, CEO of the Swinton Estate commented: It is fantastic to be recognised by the judges for the effor ts we make at Swinton, and we continue to hold sustainability at the ver y core of what we do ”
“With Brits tightening their purse strings ser ving high quality drinks is more critical than ever As well as wanting value for money, customers will also want a good experience when par ting with their money and spending in the hospitality sector Saving money behind the scenes is a good way to ensure that your customers still benefit from the same great ser vice “After a tumultuous two years, to be hit by rising costs across the board as well as rising VAT is resulting in a grim situation for many landlords and pub owners As a firm based at the hear t of the hospitality sector, we are calling on the government to step in where they can to reduce VAT and also take action against the rising ener g y bills which are hitting the industr y ver y hard ” Visit www beerpiper co uk or see the adver t on page 2
Recognising outstanding commitment and performance , identifying a housekeeper who goes above and beyond the call of duty, the AA Housekeeper of the Year is sponsored by Sealey
- Why Switching To Beer Line Cleaning Systems
Andrew Hollett, General Manager at Kettering Park Hotel said: “I am so delighted that Emma has been recognised and we are ver y pleased to have her as par t of the management team at Kettering Park Hotel After 28 years of excellent ser vice her passion is undimmed and she continues to produce amazing results on a daily basis with her team in full suppor t ”
Recognising the excellence of hotels restaurants and their teams across the UK, the AA Hospitality Awards is one of the industr y ’ s most prestigious and highly anticipated events This year ’ s Awards, hosted by Gabby Logan and spanning 15 categories, will name the best hotels, restaurants, and spas across the UK, and will celebrate remark able figures from the industr y with awards such as the Lifetime Achievement Award, Chef ’ s Chef Award and more Simon Numphud, Managing Director at AA Media said: “We are delighted to share the shor tlists for four AA Hospitality Award cate gories, celebrating the UK’s most dedicated housekeepers, most sus tainable and accessible hotels, and the top spa hotels We look forward to crowning the winners at the awards ceremony next month recognising the hard work and passion of so many teams behind these incredible businesses, and reconnecting in person with the industr y after a challenging few years ”
AA SUSTAINABLE AWARD
The Goodwood Hotel has been recognised by the AA Hospitality Awards among Britain’s most sustainable hospitality busi nesses for the innovative steps we ’ ve taken to neutralise our impact on the environment over the past year ”
“Extreme price increases have seen hospitali ty industr y costs soar for energ y stock and fuel, but one price hike that has left brewers and landlords reeling is the 350% increase in the cost of Co2
The shor tlist for 2022 includes: Anna Chrzastek from Farncombe Estate , Cotswolds Andrew Grahame , CEO of Farncombe commented: I would personally like to con gratulate Anna on this recognition which is so well deser ved and to thank her for her continued suppor t and passion during her time with us at Farncombe Anna’s dedica tion to her team and to the Estate is exceptional and she provides a real inspiration to ever yone who works with her She is a great ambassador for the housekeeping industr y and I am delighted that her hard work has been recognised ”
Sponsored by Blue Badge Access Awards, the global initiative that celebrates thoughtful and stylish inclusive design across the world, the newly launched AA Accessible Award recognises establishments that have gone above and beyond to champion inclusivity in the hospitality sector, making the hotel experience more joyful and inclusive for disabled and non disabled guests alike AA ACCESSIBLE AWARD
The AA’s ultimate accolade for hotels in the UK, the AA Spa Hotel of the Year is awarded to outstanding examples of a spa hotel
Diane Payne , Executive Housekeeper at Rockliffe Hall said: “I am absolutely delighted to be shor tlisted for this award
After a ver y difficult couple of years I am incredibly proud of what we ’ ve achieved To be shor tlist ed for this award is testament to the hard work dedication and commitment shown by the wonderful house keeping team here at Rockliffe Hall ”
AA SPA HOTEL OF THE YEAR
The team at Twr y Felin Hotel commented: “To be recognised as one of the UK’s leading accessible hotels is truly satisfying and rewarding We have always wanted to be an inclusive venue and share this special building and the spectacular location with as many people as possible Knowing that we are playing a par t in enabling those with accessibility issues to explore St Davids and Pembrokeshire makes us ver y proud ”
Price Increases and Co2 Shortages Can
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The Scarlet in Mawgan Por th, Cornwall Emma Stratton, Owner of The Scarlet said: “After a challenging few years and with the continued challenges of staff shor tages in hospitality, being shor tlisted in this award means so much to the team Their hard work has been recognised and rightly so They have continued to put their hear t and soul into creating wonderful experiences for our guests and we thank them for that ”
AA Unveils AA Hospitality Award 2022 Shortlists
Crucially for punters using Beer Piper sys tems to clean your beer lines also means that all of your keg and cask conditioned pints are always pulled to perfection, boosting customer satisfaction and encouraging returning custom
AA HOUSEKEEPER OF THE YEAR
“What’s more , the latest BP4 system utilises a “beer save ” function that allows landlords and craft tap room managers to actually sell the beer in the lines during the clean process According to our own data, the average British pub wastes 20 pints a week due to inefficient and manual beer line cleaning and now that the average price of a pint is £3 95 in the UK (CGA data), with some pubs in London charging as much as £8 00, this can add up to a saving of between £300 £600 a month for the British boozer Add that to the savings made on the Co2 cylinders and it becomes a no brainer to install a beer line cleaning system
“With more price increases in the pipeline possibly as many as three in the next 12 months due to another shor tage of Co2 brewers and landlords are looking for ways to save money and eliminate or reduce the amount of Co2 they use for manual beer line cleans “Manual beer line cleans use approximately half a medium bottle of Co2 per week After mixing the chemicals themselves, exposing themselves to hazardous ingredients the majority of publicans use Co2 to push the mixed chemicals out of their pressurised bottles into the lines to clean them This is usually done out of hours and the mixture requires at least 20 minutes to soak to ensure a good clean With a medium cylinder of Co2 costing around £35 and prices rising all the time switching to a different method to clean beer lines has never been more appealing What’s more , many suppliers have had to limit the amount of Co2 sold to each customer because of global shor tages Beer Piper s high tech beer line cleaning systems do not require the use of Co2 to function as they contain built in pumps that push the chemicals through the lines Soak time is reduced to an average of just five minutes, meaning cleans can be done at any time , and there is no need to be exposed to dangerous chemicals, as the machine mixes the line cleaner with water internally to the exact dilution ratio ever y time
Recognising a clear commitment to sustainability, demonstrated through good prac tice and policy to make a positive contribution to reducing impact on the environ ment
By Jeff Singer, Beer Piper (www.beerpiper.co.uk)
Save Publicans A Fortune
This year ’ s shor tlist includes: Lime Wood in Lyndhurst, Hampshire Kenneth Speirs Managing Director at Lime Wood said: “With the dif ficult past few years behind us it’s wonderful to see the caring and relaxed ar t of hospitality return to Lime Wood This is a tremendous recognition by AA Hospitality for the dedication, commitment and care delivered by the whole team Being appreciated in such a way is a great source of motivation for ever yone and encourages us all to reach for higher goals ”
The Spa Hotel at Ribby Hall Village in Wrea Green, Lancashire Andrew Scott, Hotel Manager at The Spa Hotel at Ribby Hall Village comment ed:“To receive the news that we have been shor tlisted for this prestigious award has reinvigorated the team and confirmed that we continue to offer the excellent ser vice and experience expected by our customer It reinforces the daily desire to drive forward with new ideas and improved offerings whilst maintain ing the amiable approach our team takes in their work
The Goodwood Hotel in Goodwood, West Sussex Andrew Coggings, Enter taining and Hospitality Managing Director at The Goodwood Hotel said: We are beyond thrilled
The AA has today announced four shor tlists for the AA Hospitality Awards 2022 AA Spa Hotel of the Year, AA Housekeeper of the Year, AA Sustainable Award and the newly launched AA Accessible Award ahead of the awards ceremony to be held on Monday 26 September at the JW Marriott Grosvenor House London
Emma Lucking from Kettering Park Hotel and Spa in Kettering, Nor thamptonshire
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 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
A generalised risk assessment conducted by the FSA and FSS to suppor t the consultation has found that the safety risks associated with edible insect products are low, provided appropriate measures are in place These include hygiene meas ures during rearing of the insects to avoid contamination, heat treatment, and labelling on allerg y risks FSA research shows that consumers in the UK have an increased interest and demand for healthy, sustainable diets, with a focus on meat alternatives, and that over one quar ter (26%) of UK consumers would be willing to tr y eating edible insects with environmental concerns or sustainability the most common reasons
“The suppor t of the FSA will make a huge difference to our ability to prove ourselves in the market ”
UK Edible Insect Association managing director, Dr Nick Rousseau, said:
It’s High Steaks At This Year’s World Steak Challenge
The World Steak Challenge has returned for a two day meat up taking place from 27 28 September in Dublin putting the best cuts of beef to the test Now in its 8th year, the competition showcases the top steak pro ducers and suppliers from around the world, all competing in the three categories of fillet, rib eye and sirloin With more entries than ever before from 20 different countries worldwide , the ‘steaks’ are high for this year ’ s challenge Coming top for the last three years is a Finnish Ayrshire sirloin; fed up to 500 grams of chocolate daily the steak was praised by judges for its sweet and tender taste With previous winners including steak farmers, cattle farmers and ranchers, beef processors, brands and wholesalers, this global competition has hundreds of entries already this year and provides an oppor tunity to highlight product quality on a global scale
Applications for authorisation of these insects must be made to the FSA or FSS by 31 December 2023 for the product to remain on the market while the appli cation is assessed
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 awards will be announced at the Round Room at the Mansion House in Dublin, following Ireland’s suc cess of winning a record breaking 46 golds at last year ’ s event All the 46 gold medal winning cuts were grass fed with the most popular, the sirloin scoring 19 medals, followed by rib eye which won 16 and the fillet with 11
Safety Is A Key Concern For Retail and Hospitality Staff Which Could Lead To Further Recruitment Crisis Consultation Launched to Bring Clarity to British Edible Insect Industry
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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
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 ”
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The World Steak Challenge is judged blind by a panel of over 60 independent exper ts including Keith Fisher, four th generation butcher and Chief Executive of the Institute of Meat, Richie Wilson, well known TV chef and Executive chef of FIRE Steakhouse and Ioannis Grammenos, Executive chef and Meatologist of Heliot Steak House in London Each steak is judged on its own merits against the internationally agreed criteria and the technical testing covers raw and cooked The steaks that achieve the highest gold medal scores in the technical ele ment then enter the second stage of judging The scores awarded at this stage for each steak are added to the total from stage one to reach an overall score The steak with the highest total score is awarded the title of World’s Best Steak and its producer World’s Best Steak Producer Ellie Knight, World Steak Challenge Head of Events, said:
“Research from our members’ extensive trials and user testing show that edible insect products, when pro fessionally farmed and manufactured, offer the environmentally concerned consumer nutritious, tasty, and safe food products that can meet a significant propor tion of their protein needs
Lower cost security measures now exist and can be better tailored to a wider array of employees
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
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In August 2021, the FSA issued a letter which stated that the transitional measures ended on 2 Januar y 2020 This was incorrect and the FSA has now clarified with local authorities that the transitional provision contin ues to apply in Great Britain
The proposals would allow edible insects to remain on sale if they were marketed in the EU or the UK before 1 Januar y 2018 and were the subject of an application to the EU for authorisation as a novel food by 1 Januar y 2019
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 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
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
We want anyone with an interest in edible insects, par ticularly trade organisations and food businesses, to have their voice heard through our consultation
“Edible insect products will need to pass through the full authorisation process in Great Britain to remain on the market, so we encourage businesses to talk to us about getting their applications in and the suppor t we can provide through the process
More information and details on how to respond to the consultation are available on the FSA website
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
27% of hospitality and retail worker s worr y about their safety at least once ever y week 75% of hospitality and retail worker s are concerned about fac ng aggress on from customer s 42% of hospitality and retail staff say they have received verbal or physical abuse from a member of the public 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 ty concerns among the reasons for that General workforce safety concerns 25% of health and care employees worr y about the r safety at least once ever y week 22% of former lone worker s and frontline staff said safety concerns was among the reasons they c hose to leave their job 57% of employer s underestimate the level of concern in their staff 57% of employees are concerned about facing aggression from the public
“We are excited to be back in Dublin for the third time to host the World Steak Challenge Last year was a record breaker but with more entries than ever already this year we are expecting big things With over 20 countries involved, it truly is a global event to highlight the quality of steak on an international scale ”
The Food Standards Agency (FSA) has set out plans to allow edible insects to remain on the market while they go through the Novel Foods authorisation process to assess their safety The plans are detailed in a public consultation with the FSA keen to bring for ward the necessar y legal changes as soon as possible depending on the responses received FSA Policy Director, Rebecca Sudwor th, said: “Our proposals will help businesses that have been affected by the uncer tainty around insects for human consumption since the end of December 2020 “When we left the EU, the transitional measures relating to novel foods includ ing edible insects were not amended to require businesses to submit applications to Great British regulators
“Our sector has been farming insects and developing exciting, innovative new food products in the UK for many years and the sector only continues to grow
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
Yorkshire Heaven & Ale , Barnsley
The Top 16 Regional Winners Central Southern Bell, Waltham St.Lawrence
Occasional brewer y showcases highlight a range from a LocAle brewer y along the bar while occa sional beer festivals offer an extended range from temporar y stillaging
A traditional two bar city pub which has been a mandator y stop on the Norwich real ale trail since 2005 with its 14 handpumps mostly ser ving beers from Norfolk plus a few selected guests such as Three Blind Mice , Green Jack, and Derby Brewing
East Midlands Horse & Jockey, Stapleford Known locally as 'The Jockey', this welcoming free house offers a choice of 13 real ales including at least one mild or stout/por ter five of which are LocAle A split level pub with the main bar area fea turing sofas and high tables and warmed by a wood burner, the upper seated area has tables and perime ter seating, a fish tank and spor ts TV Light music is complimented by occasional bands and a weekly pub quiz attracts a large gathering The pub is dog friend ly, with water and dogg y treats being provided TV shows Rugby Six Nations matches and other occa sional major spor ting events
This former old Coop has had a wonderful conver sion into a multi roomed pub Three rooms on the ground floor and a function room upstairs The out side drinking area to the front is popular The four real ales are from small micro and regional breweries from the whole of the UK but a couple is often local to the area Pubs in the
Wessex Olaf ’s Tun Craft Ale Bar, Woolston, Southampton Conver ted from a shop in 2016, Olaf's Tun is easily the most popular real ale outlet in Woolston Many have wondered where the pub's name comes from a clue is in a large mural on one wall showing a Viking warrior with his longship Remodelling in 2020 introduced an enclosed cellar room, a more tradi tional bar and a rustic feel with reclaimed wood cladding Tables are also made from recycled wood and ironwork The bar spor ts six handpumps and the back wall has eight keg taps West Midlands Tamwor th Tap, Tamwor th An elegant building, home to Tamwor th Brewing Company and its tap The cosy upstairs rooms have Tudor features, the historic cour tyard beer terrace to the rear offers striking views of Tamwor th Castle , and there is café style seating to the front Eight handpulls usually feature one Tamwor th ale , the rest from near and far Various snacks are offered plus a wide range of ciders gins wines and bottled beers
Issue 124 CLH DIGITAL 29
The Hop Inn micropub is par t of a movement aim ing to create independent small spaces, free from brewer y tie , where local people can enjoy fresh ale and wine in a venue with no lager, no slot machines, TVs and no beeping and ringing mobiles It aims to be a welcoming relaxed and friendly place for locals and visitors
A real gem of a pub that is well wor th a visit Check out the vault in this former Lloyd’s Bank Nine handpumps, of which one is dedicated to always ser ving a dark beer 2019 saw this pub win a well deser ved local award in the form of cider pub of the year and was also runner up for pub of the year
Scotland & Nor thern Ireland Commercial Inn, Dunfermline This 19th centur y listed building is full of character Formerly a hotel, it retains the high ceilings and dec orative cornice from that period Another feature of this pub is that it has a spiral staircase which leads down to the lower levels Located at the hear t of the town centre , just a shor t distance from the main retail area it attracts an eclectic mix of clientele , especially on match days
South West Pelican Inn, Gloucester A family run, traditional ale house Popular with cyclists, cathedral visitors and fans attending Gloucester Rugby home matches Licensed as an ale house in the 17th Centur y, people believe that some of its beams could have come from Drake's "Golden Hind" which began life as the "Pelican" Rescued and refurbished by Wye Valley Brewer y in 2012 Real fire on cold days
Photographs of local landmarks and Stapleford from previous eras deco rate , along with whisky water jugs hanging from the ceiling, a yard of ale (if you wish to attempt it) and many C AMRA publications and publicity material
UK
Greater Manchester Real Crafty, Wigan A real ale and craft beer emporium in Wigan town centre on the former site of Bar Legion, just five minutes walk from the bus station and 10 minutes from both the town’s train stations Expect up to five real ales dispensed via handpull, alongside craft beer, cider and perr y ser ved from 30 keg fonts The Beer Atlas offers a collection of beers in bottles and cans from around the world A popular weekly quiz is hosted on Tuesday plus frequent tap takeovers and Meet the Brewer events alongside live music Any draught products can be canned with the on site canning machine for takeaway
The best pubs in the UK have been announced as par t of CAMRA’s prestigious Pub of the Year competition 2022
Nor th East Station House , Durham A wedge shaped pub in the shadow of the railway viaduct opened in 2015 by C AMRA members It is ver y friendly, with a back to basics approach and an emphasis on conversation A changing range of beer and cider is ser ved directly through a hatch from the cold room Handpumps have recently been installed, with gravity remaining an option
CAMRA Announces The Top 16
A classic half timbered 14th Centur y pub, bequeathed to the village in 1608 by Sir Ralph Newbur y It doubles as the village local and a quality restaurant, producing exceptionally good food from fresh, seasonal ingredients and promoting real ales from small independent breweries They offer up to eight ciders and perries ser ved from their cellar and fresh bread is baked daily You'll also find log fires in the winter and a good sized beer garden for sunny summer days
The 16 regional finalists will now have a chance to compete for the National Pub of the Year crown the highest accolade afforded to Britain’s pubs The com petition has been on hold over the last two years due to COVID 19 restrictions and was last won by the Bell Inn in Aldwor th, Berkshire (pictured) in 2019
The regional announcement comes as C AMRA closes its Summer of Pub campaign with a final push to encourage pub going over the long bank holiday weekend and beyond C AMRA is urging all pub goers to suppor t their local after an incredibly difficult few years for the industr y A recent YouGov sur vey has shown that people are cutting back on the regularity of their pub visits [1] at a time when pubs are facing spiralling energ y costs and a cost of goods crisis Andrea Briers, National Coordinator for the Pub of the Year competition says: “This is an incredibly diffi cult time for many of our beloved pubs as they jump from one crisis to yet another one The fact that we ’ re still seeing such shining examples of pub excel lence despite these challenges is incredible , and a real testament to these winners “I’d encourage ever yone to go out and suppor t their local and even seek out these fantastic pubs in your area they really are the cream of the crop and uphold the ver y highest standards of what makes a great pub ”
Wales Mold Ale House , Mold Since opening in 2016 this micropub has won many C AMRA awards and gained a strong following based on the sound principles of good beer fellowship and conversation It is centrally situated in a Grade II list ed building opposite the town hall and near Daniel Owen Square named after the renowned Welsh nov elist and home to Mold Museum and librar y The four cask ales include a dark beer and there are also five key keg lines and four Ciders
Fifteens at St. Anne's, Lytham St. Annes
There are also two local ciders (one occasionally replaced by a perr y), plus a large range of bottled European beers
Larkins Alehouse , Cranbook A former florist shop is now a long narrow micropub with a ser ver y at the rear, behind which real ales and ciders are sold on gravity dispense from a temperature controlled cool room cellar Prosecco, gin, vodka, fruit juice and local Chapel Down wine are provided for those who prefer them Merseyside - Cheshire Magazine Hotel, New Brighton This multi roomed low beamed pub dating from 1759 suffered from a fire in 2010 but has been restored without losing its unique character The name comes from the fact that it was once used by sailors who were having their outward bound ships reloaded with munitions Overlooking Egremont Promenade the pub has fine views over the River Mersey to Liverpool Three rooms lead off the main central bar area for more information click on Historic Pub Interior in Features Renowned for its Draught Bass, it also offers three guest ales usually including a beer from one of the local breweries
Kent
There is a ‘C AMRA corner ’ at the bottom of the stairs which includes a rare , complete set of Good Beer Guides Themed events include beer tastings and ‘paint and sip’ sessions The cour tyard features regular live music with local performers, bat watch evenings, and the occasional screening of cult films on a large screen The in house ‘Tap Times’ lists local happenings and for thcoming events West Pennines
The overall winner will be announced on 30 November 2022
Greater London Hop Inn, Hornchurch
Surrey & Sussex Hornet Alehouse , Chichester A busy split level micropub with plenty of standing room at the bar in addition to seating both down stairs and upstairs The upstairs room has board games as well as hosting quiz nights and monthly Meet the Brewer events Friendly knowledgeable staff with tasters available Three ciders are always available as well as four craft keg taps A wonderful addition to the city and is a mecca for an everchang ing range of cask ales ser ved from a temperature controlled cool room Large range of interesting canned ales and foreign beers
Pubs in the competition are judged on their atmos phere , decor, welcome , ser vice , inclusivity, overall impression, but most impor tantly the quality of live beer, real cider and perr y
East Anglia Kings Head, Norwich
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
4) Cut down on waste by repurposing leftovers, prepped ingredients from a previous ser vice can be utilised to create dishes like fried rice and stir fr ys Tropical Sun USA Rice is:
For more information, please visit www wanis com; email sales@wanis com or call 0208 988 1100
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
Did you know that rice is the most popular grain on the plan et and the primar y dietar y sta ple for more than half the world’s population? Despite the soaring inflation of food, US grown rice remains one of the most cost effective ingredients in the food ser vice pantr y US rice is ver y high quality and an ideal option when seeking to diversify your menu offering whilst crucially increasing your profit per plate margins; from Thai, Indian, Brazilian, Salvadoran, Chinese , Spanish, Turkish cuisines and beyond With rice on your menu, you can take your patrons around the world Rice is an economical choice for chefs and operators as commodity prices continue to increase The ongoing Ukraine conflict has resulted in a global shor tage of wheat resulting in huge price increases of bread and pasta whilst the cost of potatoes has also risen signifi cantly Rice dishes are always popular, are ideal for diners seeking gluten free dishes and work exceptionally well when tr ying to maximise profits, par ticularly if using the grain as the main ingredient on the plate , adding smaller amounts of higher cost ingredients
2) Rice is a fantastic tool in achieving a full looking plate to help adjust por tions as the price of costly proteins continue to sky rocket
to
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
1) Increase Vegetarian Choices Rice lends itself per fectly to plant based and vegetarian menu options
Chef's Buyer's Guide
Our top tips to keep your profit margins healthy:
Gluten free Tropical Sun USA Easy Cook Rice is cultivated in the southern American states of Arkansas, California, Louisiana Mississippi Missouri and Texas Tropical Sun USA Easy Cook Rice is steamed before milling This process allows the rice to harden therefore making it less sticky, so the grains remain separate when cooking As a result, this helps the rice to retain much more of its nutritional content which is normally lost during cooking Tropical Sun USA Rice is available in catering size packs of 5kg 10kg 20kg and 40kg from Wanis International Foods, either from their huge wholesale cash and carr y in East London or for nationwide deliv er y
mention the
How To Harness The Power Of The Community To Generate Business
30 CLH DIGITAL Issue 124
3) Embrace World Foods customers increasingly want to tr y new and unusual dishes so look to the Caribbean, Africa and Asian to create low cost, high margin rice based meals
• A free from food with no GMOs • Contains 15 essential vitamins and minerals
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
• One cup has 23% of your daily recommended folic acid
Last month, the whole of the UK was limbering up for the Platinum Jubilee celebra tions and it’s no surprise that ever y consumer facing busi ness was hoping for a boost on that unique occasion The degree of creativity is quite remarkable and nowhere more so than in the pub sec tor
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)
Easy Cook for an Easy Life
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
With National Rice Week approaching what better time to explore the many benefits of increasing your use of the amaz ing grain in your food offering; few ingredients in a chef's pantr y provide more interesting textures or more versatility and profit potential than rice
Please Caterer, Licensee & Hotelier News when replying advertising
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 national 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
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
Chef's Buyer's Guide Issue 124 CLH DIGITAL 31
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 prod ucts 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 For all the readers of Caterer Licensee Hotelier Magazine we are offering a 10% discount off any purchase of either FFF chips or 20mm chunky chips online Simply add discount code CLHM001 when purchasing any of these two products from our website
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 potatoes We are passion ate about what we do We grow har vest store process and deliver fresh chips and potato products 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
Fylde Fresh and Fabulous
Some of our personal high lights include the humming bird that buzzes around our beautiful homepage and all our delicious new recipes from our chef ambassador, 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) www littlepod co uk
We’ve Got A New Website! What Do You Think? Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Its official, we have done it! Our new website 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 impe tus 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
Visit
It’s impor tant for suppliers to consider the effectiveness of branded and non branded options when building On Premise strategies with opera tors and independents Steady Level of Consumer Visits
Matthew Crompton, regional director Nor th America, said “Casual din ing chains continue to be the most visited venue type in the On Premise , with over half of consumers visiting the channel in the past 3 months
Flavourful Fun Fast Frozen Cocktails
Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility fur ther to influence cocktail choice
Defying Cost of Living Impact
32 CLH DIGITAL Issue 124 Spirits, Mixers and Cocktails
Among consumers who have ordered cocktails including branded spirits in the past 3 months, 2 in 5 have done so ever y time/almost ever y time they have visited the On Premise highlighting the influence this brand exposure has when positioned as a key ingredient in a preferred cocktail type
There is still significant room for growth in this area for brands to entice consumers to tr y a branded spirit in a cocktail by optimising this crucial par t of the consumers ’ path to purchase 52% of consumers order cock tails with branded sprits only occasionally when visiting bars and/or restau rants
BRANDED SPIRITS
The latest CGA Consumer Impact repor t shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers ’ last trip to the On Premise was within the past week Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio sea son and the warmer weather
On Premise satisfaction remains high across the board, par ticularly around quality of ser vice The research also suggests operators and suppli ers can expect steady levels of consumer visits to bars and restaurants in the upcoming month, and new oppor tunities to entice target consumers to repeat purchase and trial brands
We’ve all been there Queuing at the bar for up to 30 minutes as the bar tender uses their mixolog y skills to make a huge order of complex cocktails from scratch You don’t want this for your thirsty customers With an Absolute Frozen Cocktail Machine you can forget never ending queues It takes upto 1 minute per cocktail! To make them, you add alcohol, neutral slush then flavoured syrup to the cup All in under 1 minute It’s really that simple The possibilities are endless There s no order 2 of the same cocktail catch in a 2 4 1 deal because of the slow process Your customers can order lots of cocktails in one round without holding up the queue Your whole menu can be made with just one Absolute Frozen Cocktail Machine thanks to the neutral base syrup in the bowls Our extensive range of syrups cater to ever yone s tastes from fruity flavours like strawberr y to sweet flavours like pink lemonade and sour like sour cherr y
Cocktails
Despite cost of living increases, consumers are still planning to prioritise food and drink spend, but they are increasingly “value led” For a significant propor tion of consumers this means “value for experience” for example is the price wor th paying for? Value is considered to be more impor tant than price however value doesn’t necessarily mean cheaper but can be considered synonymous with quality To this end, high quality, premium cocktails that are par t of a memorable experience will keep visitors com ing back Price is also impor tant to consumers, even if it’s not the most impor tant factor in choosing a cocktail with 56% of consumers purchasing this drink type on promotion ever y time or almost ever y time they go out for cocktails (+8pp vs Q1 2021) In addition, non cocktail drinkers are 32% more likely to be tempted by an offer to change to the categor y Phillip Montgomer y director of client ser vices UK & Ireland said: “Many consumers are alleviating the rising cost of cocktails by focusing more on the availability of deals and promotions, as they assess the value outlets are offering So, offering cocktails at great value is impor tant for operators and suppliers hoping to appeal to a much broader consumer base , rather than just competing for consumers who actively seek high quality cocktails ”
The cost challenges currently facing bars, pubs and nightclubs mean that costs are being squeezed and some price rises will have to be passed on These cost expectations have grown across the On Premise , with con sumers expecting sharp increases to prices on each drink in restaurants (+£1 18) and nightclubs (+£1 51) vs Q1 2021 This includes significant increases in expected price points for cocktail ser ves, with inflated prices especially in the nightclub sector “VALUE FOR EXPERIENCE”
Significantly, the repor t reveals that almost 3 in 5 cocktail drinkers have seen cocktails listing branded spirits on menus when visiting bars and/or restaurants in the past 3 months and 44% have subsequently ordered these cocktails
Not only are you ser ving a lot quicker, these fun drinks will have them coming back for more Once they’ve tried one of your frozen cocktails, they’ll be returning again and again to tr y the whole menu Plus, you can sell frozen cocktails for a significant markup so profiting from each cup is inevitable!
Typically, when ordering spirits, 43% of spirits drinkers order by specific brand while just over a third (33%) order the categor y generally and 24% do so depending on the situation This presents suppliers with the oppor tu nity to engage loyal brand consumers, and to drive consumers to trial brands when presented in a range of cocktail ser ves
We ve put together a CLH readers promotion; a package wor th 2,000 drinks for FREE! Within this, you get high quality Absolute Slush/Cocktail Syrups (choose from the standard package or opt for whatever flavours you’d like), glassware and P O S material, including menus and an A board to promote your fantastic drinks With this package you can earn profits of £10,400 as your only cost is the alco hol, based on 1 x 25ml shot per cup After this Lease or purchase an Absolute Frozen Cocktail Machine from us at Absolute Drinks We supply and install the equipment, provide ser vice throughout and sell stock and supplies! Get in touch for a free quote or appointment with a rep 01942 607 634, sales@absolutedrinks.net
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The post lockdown return to market has seen a growth in demand for premium ser ves amongst treat seeking consumers But the price of cock tails is rising, against a broader market backdrop of growing inflation and a cost of living crisis As a result consumers are increasingly focusing on price and value And their price consciousness highlights a renewed onus on pricing and promo tional mechanics for the categor y CGA by NielsenIQ s sur vey of 1 000 nationally representative GB On Trade cocktail drinkers revealed that 19% of GB consumers drink cocktails out of home Out of 9 million cocktail drinkers, 67% are ver y likely or quite likely to pay more for a higher quality cocktail, (+7pp vs Q1 2021) Many consumers are undecided on the cocktail they will choose before visiting But the most impor tant factors when choosing a cocktail are 1 flavour(s) 2 ingred ents 3 is already tr ied and tested 4 on promotion 5 pr ice compared to other coc kta ls
Spirits, Mixers and Cocktails Issue 124 CLH DIGITAL 33
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 con trol Both Charlie and I have either worked in or supplied the on trade for over 20 years and we understand the hospitality business I think the fact that our cocktails are an on trade exclusive is really appealing to our customers Also the post lockdown staffing difficulties have seen many venues really struggle with staffing and ser ving cock tails with un trained staff has been a real issue Bottleproof ’ s cocktails have provided a solution
Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails
Bottleproof Cocktails have been supplying their premium range of pre made bottled cocktails exclusively to the hospitality trade since 2016 Customers include hotels, theatres, restaurants, pubs and events venues across the UK Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on trade Plus they have received a list of awards as long as your arm from IWSC , Spirits Business and LSC Their cocktails are , as Charlie Anderson, co owner of Bottleproof says, “created to replicate the perfect bar 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 v atives, flavourings or colourings so they really are the real deal with no synthetic tastes”
The six premium sparkling drinks are made to uplift shared drinking occasions, whether mixing into a cocktail, elevating a mocktail or ser v ing over ice with a slice; inviting consumers to savour their drinking moments in style
Bottleproof Cocktails are available either direct or through selected trade wholesalers
To determine the rankings, the team looked at the previous 12 months of Data and calculated the for totals were then stacked up against one another to determine the winning bev
Cocktails
In addition to their range of cocktails, Bottleproof also make many bespoke cocktails for customers, including a cocktail designed specifi cally 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
‘Mix
WHAT ARE THE UK’S FAVOURITE COCKTAILS?
each cocktail These average
Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm known in Italy as the aperitivo moment keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021 compared to just 4% in 20191 Italian to our core , this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range Indeed, for moments to savour, mix like an Italian ” Available to purchase online and in the on trade directly from Nestle Waters See the adver t on this page for details Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino
The new range aims to bring people together in the Italian way through the tradition al aperitivo drinking occasion
PAGE) “Being
For more details, visit www.bottleproof.co.uk or email info@bottleproof.co.uk
As cocktail consumption continues to surge and popularity 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 mixers market with its new range Superbly balanced bitter sweet, crisp and vibrant flavours, presented in beautifully pre mium glass bottles the Sanpellegrino mixers range includes Tonica Citrus Tonica Oakwood, Limonata, Aranciata, and brand new Ginger Beer and Tastefully Light Tonic
Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients masterfully mixed by Italians to create authentic refreshing premium drinks with a distinctive citrus flavour
Defying Cost of Living Impact FROM PREVIOUS able to truly understand the nuances of consumer preferences, need states and motivations to influence effective decision making is key to success On Premise occasions are impor tant to consumers and suppliers and operators need to be able to cater to the needs and expectations during visits,” said Matt Crompton
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monthly average
Google Search
Well earlier this year on trend online retailer IWOOT conducted an analysis to see what are the top cocktails of 2022
erage The UK’s most popular cocktails • Porn Star Mar tini (108k Monthly Goog e Searc hes) • Espresso Mar tin (92k Monthly Google Searc hes) Piña Colada (71k Monthly Goog e Searc hes) • Cosmopolitan (66k Monthly Goog e Searc hes) • Mojito (57k Monthly Goog e Searc hes)
Sovereign
Bringing Imagination Into Play
Outdoor Leisure 34 CLH DIGITAL Issue 124
With decades of experience in the play industr y, Sovereign pride themselves on the qual ity and longevity of their out door play equipment Perfect for busy, family friendly estab lishments, Sovereign s flagship range of timber towers have infinite play value are a great addition to any outdoor area We think you’ll love: Popular for a reason, the Captain Mannering (named after a pub local to Sovereign’s Essex headquar ters) incorporates four tower units to give extra space and capacity to satisfy older and more active children It pro vides a challenging play envi ronment which will inspire endless possibilities for imagi native play
A truly impressive addition to any play area
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
The Republican Bench and Table Set is designed with commercial areas in mind Built with our robust planed and pressure treated timber, this set is perfect for high traffic areas and a great edition to beer gar dens and outdoor seating areas Ideal for smaller areas, the Foxtail features a slide , rock climber and a fireman’s pole to keep children enter tained for hours!
‘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!
Pop-Up for Profit!
The Thumper is a truly impres sive addition to any play area, this tower incorporates many of the features seen in other models, with the addition of a fur ther deck area that allows extra space and capacity to satisfy older and more active children With a 20 year warranty on all timber products, 25 year warranty on all metal products and the option for Sovereign Compliance inspection and maintenance pack ages Sovereign equipment will bring joy to children and families for years to come Find us at www sovereignplayequipment co uk -
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
Monster Mesh
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 perma nent, representing a valuable oppor tunity for operators with outdoor spaces
Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in and now more than ever Before , outdoor spaces were a ‘nice to have’ used almost exclusively when the British summer finally arrived However as a result of the pandemic savvy pubs bars and restaurant made the most of their outdoor space in recent years and they are now seen as an oppor tunity By investing in your outdoor space and creating a welcoming atmosphere cus tomers 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 typically under utilised area ” Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels To discover more about their candle range , and to down load a copy of the Bolsius Professional guide ‘Investing in outdoor : attract and retain customers to grow revenue ’ , go to www bolsius com/en/professional/inspiration &
Please mention the Caterer, Licensee
Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products We specialise in large format full colour and dye subli mation printing for weather resistance , strength and durability Our top quality products match the ser vice you should expect, and we supply direct to brand own ers, event management, construction, and signage com panies 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 for mat 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
As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces Combining stunning exteriors, design tips and cost effective ideas, ‘Investing in outdoor : attract and retain customers to grow revenue ’ provides ideas and guid ance on creating a compelling multi sen sor y outdoor experience for customers
Hotelier News when replying to advertising Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces Outdoor Leisure Issue 124 CLH DIGITAL 35
Famed for its steins of beer and abundance of sausages, or wurst, Oktoberfest events are growing in popularity throughout the UK British Ar t Historian, Neil MacGregor states ‘ ever y (German) region has its wurst and it’s claimed that there are 1,200 of them ’
First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices
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“Customers want to be assured of the quality of their food choice push the best features of your product through interesting, eye catch ing menu descriptions if you are using award winning prod ucts shout about it; social media is the fastest route for your message We’re delighted that four of our German sausages have recently been awarded 1 Star Great Taste Awards this will fur ther enhance our offering, generat ing consumer confidence and interest in our product We offer a diverse range , something to suit all tastes, in a variety of sizes Our selection of Bratwurst and Frankfur ters are par ticular crowd pleasers but we also cater for vegan and vegetarian diets with our hugely popular, satisfying meat alternatives; Vegan Bratwursts and Hot Dogs As the perfect accompaniment to a refreshing Engel German Craft Beer, a selection of Bratwurst is offered including the richly spiced Cumberland Style Bratwurst with a hot mustard kick, weighing in at 110g, 18cm and with a natural casing that gently snaps and a delicious blend of pork and herb filling, The Sausage Man’s Bratwurst XXL 25cm sausages are repeat crowd pleasers To satisfy the sausage connoisseurs choose from the range of Gourmet Bratwurst, three premium options are available , all 100g: Black Angus & Pork, Wag yu Beef & Bacon or Iberico Pork
Outdoor Leisure
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 033 3363 commercial@modafurnishings co uk or visit www modafurnishings co uk/commercial
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
The Sausage Man
UNIQUELY MODULAR, UNIQUELY MODA
Tel:
The insulated box manufac tured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time! Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget there are no consumer con trols the temperature is pre set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www clickonstore net or www.kangaboxuk.com
With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements
A prolonged hot weather spell has resulted in a bumper season for outdoor enter tain ing across the UK Not only do we celebrate World Funfair Month this September it’s also time for Oktoberfest the world’s largest beer festival and travelling funfair, originally held annually in Munich, Bavaria, Germany running from mid September to around the first Sunday in October The Munich Oktoberfest sees more than six million interna tional and national visitors attend the event, but the cel ebration has spread worldwide such is its popularity
A TAILORED APPROACH
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
SMART FURNITURE TO DRIVE BUSINESS ES FORWARD
“Handheld options at outdoor events make perfect sense for the situation, as operators are catering for high volumes in a shor t space of time , easy to use , quick ser ve products that deliver great cooking performance and taste ever y time are a real benefit Using premium quality, authentic products will result in repeat custom and increased profit
Moda, Where Outdoor Furniture Really Means Business 36 CLH DIGITAL Issue 124 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Although The Sausage Man don’t stock all 1,200 of Germany’s sausage varieties they cer tainly stock a lot!
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
For those following a vegan or vegetarian diet, tr y the tasty Vegan Bratwurst or Hot Dog, both 100g and 20cms comprising of a juicy blend of seitan, spices and seasonings
As the go to specialists in German sausages, charcuterie and a choice selection of other German food goods, including beers and spirits The Sausage Man are well placed to provide all your alfresco dining and event needs Charles Coleman Sales Director at The Sausage Man “Hot Dogs are a well proven food offer as they appeal to all ages, are simple to ser ve and easy to eat, requiring no real kitchen suppor t We supply to many festival caterers such as Glastonbur y, Latitude and Wilderness, beer gardens pubs along with a host of foodser vice caterers and have enjoyed growing custom and increased interest as we find authentic German sausages are in demand all year round, not only at Oktoberfest or Christmas markets
Keeping Food Hot? We Have All The Answers
Providing operators with a quick and easy menu choice, all sausages are fully cooked, ready to eat, and are simple to reheat using the grill or basic kitchen appli ances The sausage range is supplied chilled or frozen benefiting from a long shelf life Apart from the vegan sausage options, all other sausages are gluten free To find out more about our products visit https://wholesale sausageman co uk
Authentic Spanish Sangria – Now In A Can! Outdoor Leisure Issue 124 CLH DIGITAL 37 Make First Impressions Count with Major Plants Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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 Please get in touch!
0800 111 4014 info@majorplants co uk Sangria Solsueño, an authentic Spanish sangria, is now available in a 330ml slim line 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 genuine 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 settings, available as a single ser ve reflecting modern con sumption patterns and in a format which is innovative and convenient It can, of course , be added to a jug for the sharing experience 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!
First Impressions Count! Major Plants Limited spe cializes in providing cost effective , visually 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
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 sol sueno com or get in touch via email info@sangria solsueno.com
For sales and more information visit us online at www buzzcateringsupplies com or see the adver t on page 15
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 caterers to allow consumers to customise their breakfast cereal, offering variety in the morning Cereal is also still the number one breakfast product it offers great value for money, which will be impor tant both to consumers and caterers in the months ahead 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
During
Beautifully uncomplicated Kiln creates a perfect setting to make food look stunning, the new freckling technique is designed to frame food yet is uniquely different on ever y piece Kiln’s fully vitrified stoneware includes a new collection of ser ving bowls and platters in organic asymmetrical forms which make great statement pieces There are also classic place setting items such as coupe plates which are known as the ‘Chef ’ s plate’ as they are great for pre senting food, that can be comfor tably stacked and withstand use in a busy restaurant Denby rigorously tests its products to tough industr y standards and the pattern performs well against stringent hospitality cri teria without looking like standard hospitality ware Plate and bowl rims are tested extensively and form par t of Denby s 10 year chip warranty Produced from local Derbyshire clay each piece of Kiln’s ar tisan potter y is hand crafted by 20 pairs of hands at Denby s original 200 year old potter y by craftsmen whose skills have been handed down over generations Kiln shares Denby’s environmental attrib utes and is the conscious choice for hospitality venues who prefer to suppor t “Made in England” ceramics Denby was the first UK potter y to be zero to landfill on process waste and holds ISO14001 which is awarded when sustainability and the care of the environment form an integrated par t of the production process Kiln has all Denby s inherent strengths, is freezer and dishwasher safe and can be used in the oven up to a temperature of 250ºC For more information on Denby for Hospitality, visit www denbypotter y/hospitality or see the adver t on page 5
OUR
Denby Launches 'Kiln' Tableware
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‘Great
Better
INTRODUCING
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A Compostable Straw That Does Not Go Soggy in Your Drink?
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The
Lloyd
REPORTING
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
How to Cut Water Use, Bills and CO2 in One Simple Step
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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 the adver t on page 13 for fur ther information or visit www.weetabixfoodser vice .co.uk
Operating in over 3000 venues nationwide , Clear Brew are the beer line cleaning professionals that you can rely on to help reduce waste , save money and time , and improve the quality of the draught products you ser ve your customers At Clear Brew, we understand that recent challenges such as staff shor tages and inflation can add pressure to a business We are pleased to be able to help over 3000 licenced premises across the countr y by pro viding a fully managed, regular beer line cleaning ser vice Our experienced technicians maintain dispense quality across both keg and cask lines on an extended frequency During each visit, your local technician will carr y out a full line clean and cellar check to ensure your products and equipment are kept in top condition Our labour inclusive system comprises of a specialised water fed mixing unit, that uses no electricity or propellant gas, combined with inhibitor technolog y and market leading chemicals This results in a ser vice that is guaranteed to save your venue money, reduce your waste and improve the quality of your draught products OUR NEW CELLAR APP Our ser vice now includes our new cellar repor ting app, paired with our fully managed beer line cleaning ser vice this adds real value to any operator in todays licenced sector The app has been designed to provide our customers with information related to their cellar and bar on each and ever y clean Customers are able to view the ullage , water, labour, and chemical savings they are making on each clean, they will see that standards are being maintained within the cellar and all associated equipment is being cleaned and checked and any possible concerns have been highlighted Clear Brew ser vice combined with the cellar repor ting app allows our customers to be confi dent that their beer, bar, and cellar are being well maintained and managed GUARANTEES Guaranteed to reduce ullage , improve your carbon footprint and save you money Guaranteed to improve beer dis pense quality, protecting yields and sales Guaranteed to relieve the stress associated with organising staff 4 Guaranteed to provide profes sional, fully trained operators Guaranteed to carr y out the first clean FREE of charge and provide a ser vice without any contracts or upfront costs ser vice , always on time and great value for money recommend to any venue big or small Saves a lot of time and energ y when we are all busy ’ Price , Proprietor START CONVERSATION WITH CLEAR BREW are so confident in our cleaning method that we don t request a contract and provide an initial sur vey and clean completely FREE of charge this first visit will measure your ullage and produce a full quotation that will clearly show how much you can save BII
members’ exclusive offer : 10% off your beer line cleaning for the first 12 months (QUOTE REF BII10) 01209 219889 freeclean@clearbrew co uk www.clearbrew.co.uk See the adver t on page 9
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
TODAY We
New Additions to the Weetabix Portion Pack Range Beer,
Agave Fibre Straws are a new 100% plant based compostable straw Made entirely from natural fibres of the Agave plant, a biproduct left over as a waste material when making Tequila Manufactured sustainability in Mexico, they are natu rally biodegradable and compostable at end of life They are also vegan friendly and gluten free Agave straws break down naturally in as little as 12 months, but unlike paper they do not disintegrate or go sogg y when submerged in drinks Instead they pro vide a similar drinking experience to plastic This makes them the perfect choice for bars & restaurants ser ving high end cocktails or smoothies, delivering a much improved drinking experience for your cus tomers Not only is the experience improved but unlike other eco friendly alternatives such as PLA, they do not need any spe cial waste sep aration or an industrial process to be recycled They break down naturally in the presence of oxygen and sun light, meaning they will disinte grate in landfill or ocean condi tions without any negative impacts on the environment In Mexico, the relationship between the Agave plant and the people has been long inter twined Within the region there are hundreds of variations of the plant in different shapes and sizes but in recent years, the plant has been mostly used to produce alcoholic bev erages Introduction of Agave straws to the UK mar ket is the result of a collaboration between Penka & Buzz Catering which aims to continue a long standing local tradition whilst creating a truly sustainable prod uct that contributes to solving a global environmental issue
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‘Kiln’ tableware launched this year is a true celebration of British craftsmanship from iconic potters, Denby Using age old potter y methods, Kiln has a calming colour palette of chalk white and hues of oatmeal and grey with a hand decorated freckling glaze effect
Better Business
Products and Services
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
Would
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
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 See the adver t on page 3 for fur ther details
38 CLH DIGITAL Issue 124
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 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
By David Bone , Foodser vice Channel Manager, Weetabix
Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to on site food waste processing
BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains
LABOUR: B oMaster nlets prevent double handling They can be sited in kitc hens , prep areas and dishwash, sav ing labour and improving ergonomics by reducing secondar y handling
Large bins of food waste are costly to collect and cause hygiene health and safety, pest and smell issues
Cut Bin Collection Costs
The full remit included: Ber to’s Cooking Equipment, Rational self cleaning combination ovens, Foster Refrigeration Moffat Fabrication Hobar t Warewashing, and the extraction system was complet ed by Bridge Air Stephens Catering Equipment (SCE) are the premier catering and food ser vice equipment firm in Ireland and the UK, with 50 years track record of delivering some of the most prestigious landmark projects across the market Working with a variety of clients from concept, design build install and commissioning thereafter to maintain and ser vice the equipment to ensure clients objectives are consistently met The SCE team are delighted to have played a role in the completion of this impressive project which saw the Clayton Hotel located in the hear t of Bristol open its doors in March 2022 Stephens Catering Equipment has extensive experience across all sectors but is par ticularly specialised in delivering optimal food ser vice solutions for the hospitality industr y Commenting on the project, Ian Manson, Sales Director of Stephens Catering Equipment said, “We were delighted to design, install and project manage the Fit Out of the Clayton Hotel, Bristol We wish them great success
EFFICIENCY: BioMaster processes all typica kitc hen food waste inc luding oils and fats The slurr y is pumped to stor age tanks Multiple smal user s suc h as a high street parade of food reta ler s or a food cour t could share BioMaster
Stephens Catering Equipment were awarded the con tract for the commercial kitchen Fit Out at Clayton Hotel, Bristol Stephens worked for McAleer & Rushe Construction on the installation of a highly efficient kitchen ser ver y and kitchen extract system for the new hotel
SUSTAIN ABLE DESIGN: There s no need to p ace B oMaster nto a stand alone location It can slot into the kitc hen In ets can be placed within counter s or in line w th the d shwasher to rep ace scrapping bins For fur ther information see the adver t below or visit www.meiko uk.co.uk
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 t nightly, 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
in the future ” T: 028 25861711/ 0141 2660031 E: sales@stephens catering com W: www stephenscateringequipment com Stephens Catering Equipment We are proud to have designed, supplied & installed catering equipment to Clayton Hotel, Bristol www.stephenscateringequipment.com E: sales@stephens catering.com T: 028 2586 1711 / 01412 660031 Please mention the Caterer, Licensee & Hotelier News when replying to advertising Commercial Kitchen Fit-Out Issue 124 CLH DIGITAL 39
The latest
Commercial kitchen floors are constantly being exposed to spillages such as fats oils grease , detergents and acids Add heavy footfall to mix and you have the potential create an extremely hazardous envi ronment By choosing a FloorTech® commercial kitchen floor you are protecting the welfare of your staff by invest ing in the safest flooring system on the market Trazcon® has cer tified slip ratings and has superb upgrade potential for future modifications e g increase anti skid change colour scheme etc Our FloorTech® flooring systems are HACCP cer tified ensuring that our customers have the most hygienic floor system Trazcon® Decór is primarily used in commercial kitchen and food prep areas, mixing baking & rooms, chill rooms, ingredient stores, connecting corridors, gowning rooms and wash rooms thereby creating a safe and fit for purpose working environment E: info@floor tech com T: Int 0161 775 2942 W: www floor tech co uk SUPER CLEAN, PINHOLE FREE, RESIN FLOORS Choose a FloorTech® commercial kitchen floor and protect the welfare of your staff. Trazcon® has certified slip ratings and has superb upgrade potential for future modifications. Our FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system. Unit 6 Thames Trading Centre,Woodrow Way,Irlam,Manchester M44 6BP. E: jonnyb@floortech.com | T: Int 0161 775 2942 W: www.floortech.co.uk FloorTech® - At the Forefront of Flooring Technology
SPH515 hood type dish washer from Smeg Foodser vice , has a new and patented hood lifting design making it one of the lightest in the industr y and effor tless for all operators in any installation Fitted with the all new 3 stage , inter locking water filtration system the SPH515 ensures excellent wash per formance and results As standard, the machine has a drain pump, break tank and rinse and booster pump ensuring safe , reliable and consistent results with ever y wash The hood mounted soft touch con trols are easily accessible and provide simplicity for understanding and opera tion of the machine For time sensitive sites requiring rapid throughput, there are 7 dedicated wash cycles with the fastest cycle being just one minute The powerful wash pump delivers a superior wash and due to the machine’s soft star t function, it does so without damaging delicate items Thanks to the SPH515’s double skinned, fully insulated hood there is reduced noise and lower energ y con sumption Visit www smegfoodser vice co uk THE ALL NEW - SPH515 Hood Type Dishwasher Commercial Kitchen Fit-Out Issue 124 CLH DIGITAL 41 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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 reli able star t/stop operation of the pump is affected
Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment
Cemco (The Catering Equipment Maintenance Company)
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
Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers We can also supply you with a new or used dishwasher simply Contact Us for details of available Used Stock We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire Trust CEMCO for commercial catering dishwasher servicing! Call us now, on 01202 377205 for a free quote to repair your dishwasher www.cemcoltd.co.uk
The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater tempera tures and potential grease which these units have to handle It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere
Commercial
Fit-Out 42 CLH DIGITAL Issue 124 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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 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, mainte nance engineers and users alike
New DrainMinor C (Combi Oven Pump) Creates Considerable Interest Kitchen
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 vices, including ser vicing and repairs for all commercial catering appliances, rang ing 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 equipment 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 guaran teed 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
For more information visit Home Helo Commercial High Chairs (www hel o co uk) or give us a call on 01284 772400 or sales@hel o co uk and we’ll do what we can to help The world of hospitality interiors is changing
Lighting in these spaces is much lower and atmospheric with softer, deli cate furnishings that bring an extra layer of comfor t to guests Check in ser vices are typically automated, coupled with the ability to order conven ient room ser vice , minimising contact with staff so they can get to their workplace , event, or destination more efficiently When comparing design of longer term stays, there is a large disparity in guests’ needs
The differences between the two styles of venue are deeply considered, and for a venue to change to meet the demands of the other they must be ver y flexible
KKAI have found first hand that there is still a demand for shor t term hospitality, with the associated considerations However, cer tain aspects are being reconsidered
By Nicola Ball, Associate Interior Designer at KKA (https://kka studio)
But, with the resurgence of hospitality in full flow thanks to the summer of Staycation it’s timely to consider how hospitality briefs have changed during this turbulent period
On top of highchairs, Helo also supplies commercial baby changing units These units are manufactured to the highest quali ty standards which helps create a safe versatile and long lasting baby changer Both our horizontal and ver tical units are tested up to 100kg and include dual purpose heavy duty fixings for guaranteed peace of mind
The Eurobambino is constructed from Rubber Wood and is available in a variety of finishes making it suitable for all decors, ranging from classic wood stains to more vibrant options Fur ther, the highchair is stackable up to 4 units thanks to its exceptional strength and design, this allows for compact, discreet storage in any location
In longer stay spaces furnishings and finishes have improved durability meaning they have an extended lifespan and quality doesn’t deteriorate from overuse Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates ever yday life at home , rather than atmospheric lighting that can lead to over relaxation As expected, the food and beverage offering is dif ferent too Rather than ‘quick fix’ meals guests are offered holistic menus and par tner with local suppliers to offer different dining experiences
Wellness is now at the forefront of ever y design decision These spaces need to be inviting for guests who are apprehensive about returning to large crowds again As such, maximum capacities have been reassessed, with management teams including a cer tain amount of flex within elaborate con tingency plans Also finishes across all spaces are more durable Due to increased cleaning, antimicrobial fabrics and materials are favoured
The hospitality industr y is ever evolving, and even more so post covid Most families are now back to eating out on a regu lar basis, however, their requisite for restaurants has changed Families are seeking clean, reliable , and hygienic facilities to accommodate their youngsters which now plays a huge role when selecting an appropriate dining venue
As a consequence of changing consumer habits the demand for such facilities is growing from the hospitality industr y Helo is a leading UK supplier of both commercial highchairs booster seats and baby changing units The brand has been trusted to deliver quality reliable furniture to the hospitality leisure and school sectors since 1999 All our products are rigorously test ed to ensure they meet current British Standards Helo offers an extensive range of commercial highchairs suit ed to any environment, ranging from the Eurobambino through to the Simplex Highchair Many high street chains purchase the Eurobambino Helo s bestselling highchair
During the last two years a number of hospitality venues have been faced with this challenge The Cour tyard by Marriot at London City Airpor t had to deal with this first hand, with KKAI having to alter its interior plans to meet the demands of longer term guests having to complete isolation peri ods after international travel, rather than a quick stop over The venue altered its approach to lighting, check in, food and beverage offering and finishes, in order to quickly meet the demands of its guests
The pandemic has taught busi nesses the combination of agility and robust contingency plans have proven priceless Across the architecture industr y we have seen client briefs change at a moment’s notice Hospitality spaces that were designed for shor t term stays were hosting guests for longer periods due to the demands of self isolation, and thus, weren’t meeting their demands albeit in the most unprecedented of circum stances However, we ’ ve demonstrated the ability to respond with the nimbleness required to adapt when needed
When designing interiors for hospitality venues near airpor ts, major spor ting or music venues, the brief is targeted towards guests staying for a shor t period These spaces are perfect for the business professional work ing away from home , those away on a long weekend, and any others look ing for ‘quick fix’ accommodation that can fulfil their needs These venues provide a different experience from longer stay spaces from the lighting, check in or food and beverage offering
Although we can be excited about returning to original briefs that made hospitality venues a place of escapism, it is impor tant that operators learn from the experience of the last two years and evolve with it not doing so could have disastrous implications for the hospitality industr y
The Changing World Of Hospitality Interiors
Catering for Children More Important Than Ever Design and Refit 44 CLH DIGITAL Issue 124
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
Ireland &
Mayfair Furniture will be celebrating years this year of providing the UK’s fastest and affordable commercial Supplying all kinds of establishments from high end hotel chains to small local We keep in stock a huge variety of items ready for immediate dispatch and can fulfil a wide range of bespoke We to all areas of the UK, Europe We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it s time for your establishment to go through a refurbishment we also offer a complete clearance vice We'll organ ise ever ything from a suitable time and date , profession al clearance staff to remove contract whether
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fitted or unfitted 01733 310 115 sales@mayfairfurniture co uk www mayfairfurniture co uk
orders
takeaways
Mayfair
ser
London Roof Garden Boasts Toilet Block to Saniflo
Furniture
deliver
Design and Refit Issue 124 CLH DIGITAL 45 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
furniture
Thanks
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 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
furniture
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
A COMPLETE SERVICE
CARDSSAFE
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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
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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
For
CARDSSAFE IS AFFORDABLE!
Gas Water Heating & Sustainability
Each CardsSafe unit contains ten card drawers that can be hired for just £9 99 per month In addition each hire comes with customer ser vice troubleshooting, free replacement keys, and additional units can be added at any time
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• Wireless •
The question is can you afford not to have CardsSafe as a par t of your business? more information, please visit www cardssafe com Or contact the sales team on 0845 500 1040
Benefits
Benefits to using CardsSafe in bars, restaurants and pubs: Managing customer tabs Helping to increase spending, therefore profits It is a significant deterrent for dine & dash Offer s customer s secur ity against credit card fraud Pays for itself by reducing call bac k No data is captured 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
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 BRANDS TRUST
MAJOR
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
of CardsSafe for Your Business Design and Refit 46 CLH DIGITAL Issue 124
The Contract Furniture Group offers pubs, bars, restaurants and hotels an end to end fit out ser vice; from theme concepts & interior design, to bespoke joiner y and final fitting Recent projects range from the creation of a new private dining space in an exclusive restaurant, to the complete refurbishment of hundreds of bedrooms & public areas for an international hotel brand Specialist divisions including customised fabrica tion, soft furnishings and installation mean the firm is well positioned to plan and execute all types of work on time and on budget WELL ESTABLISHED. WELL POSITIONED
DELIVERING ON A GLOBAL SCALE
The Contract Furniture Group holds around 30,000 stock items at any given time As well as the ability to supply on demand, the business prides itself on its capacity to produce tailored and completely bespoke solutions to meet specific client requirements Highly skilled upholsterers work on and off site to quickly turn classic and contemporar y furniture designs into individualised collections to meet brand standards Experienced craftsmen create and fit custom made installations including bars, flooring, fixed seating, light ing case goods and all other elements of a complete commercial venue fit out
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
With it’s creative and craftsman capabilities, Contract Furniture Group truly sets itself apar t from other sup pliers Whether businesses need instant, low cost replacement items, or unique design led pieces to really make a venue special Contract Furniture Group has the experience and exper tise to deliver For information or to order visit www.contractfurniture .co.uk
From Concept to Fit-Out with CFG
Formed in the late 1990s, the Contract Furniture Group has consistently grown to become one of the leading trade only manufacturers and distributors of quality furnishings fixtures and fittings for the hospitali ty industr y Its creative team relentlessly tracks the lat est trends in interior design for commercial environments; and its sourcing team utilises suppliers around the world to ensure customers can achieve stunning results whatever the level of investment
For
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 more information 0116 298 9842 or fill in our contact form at www trentfurniture co uk/contact the South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi nationals spe cialise
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
please call
in the ver y latest Co2 refrigeration systems, giving the highest energ y efficiency and lowest envi ronmental impact Whilst our Air con team, install market leading air con systems with high energ y efficiency heating and cooling to cafes, pubs and large offices Our catering teams fix, repair appliances and also fit new kitchens from small to large As you can see from our photo we also hire and supply fridge/freezer trailers be it for Glastonbur y, weddings, additional space for peak season or emer gency use if a cold room fails Please feel free to call 01237 423304 and discuss your needs Please feel free to call 01237 423304 and discuss your needs www.keepitcoolsouthwest.co.uk The South West’s leading Independent Aircon, Refrigeration and Catering company Design and Refit Issue 124 CLH DIGITAL 47 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
us Make the Most of Summer with Outdoor Furniture Keep It Cool Keep it Cool are
We
Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer speci fication Outdoor items offer a variety of colours within the same product style Also included is a link to priced chairs and table bases plus a selec tion 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 hospitality site
Any trolley, any size , any colour! The use of a trolley will not only enhance your ser vice but alleviate all too frequent staff shor t ages to ensure a swift and elegant ser vice Trolleys are invaluable to good ser vice and with a choice of style and colours to suit your envi ronment you are sure to find the right trolley for you Contact our friendly sales team today and find out how much a trolley can do for you!
With the ongoing success of the ILF Chairs comprehensive web site , ILF have now added a stock armchair in 7 different Faux colours plus a 4 colour range stock of Egger laminated table tops in a selection of sizes
Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offer ing 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
Divided into Contemporar y seating Barstools Lounge
What can a TROLLEY do for you? BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of: • COLOUR • SIZE • STYLE at affordable prices! www.euroservice uk.com Freephone: 0800 917 7943 e: sales@euroservice-uk.com
Can a TROLLEY Do For You?
48 CLH DIGITAL Issue 124
Design Refit
What
email;terr y.kirk@ilfchairs.com
Hotels,
The elegant ser vice trolley is an essential element of high tea You could say this popular tradition in the hospitality world isn’t complete with out it! Euroser vice s range of trolleys are a perfect comple ment to this popular ser vice and will add that touch of class conference centres, restaurants and coffee shops are sure to find a model to suit their décor uroser vice trolleys range from ver y traditional designs to more contemporar y models
Their new online website offers both indoor and outdoor seating and table solutions
Freephone: 0800 917 7943 e: sales@euroser vice uk.com www euroser vice uk com
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
and
New Ranges Launched by ILF www.ilfchairs.com
and Integrated Interior Design, Vicaima Makes It Real! Design and Refit Issue 124 CLH DIGITAL 49
Imaginative
For more information or to request a brochure visit www vicaimainfinity com
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
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
Property and Professional 50 CLH DIGITAL Issue 124
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
- We're Here to Support Your Hospitality Business
As the weather changes, so do consumer tastes 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
How to manage operations in heat waves and cold snaps
2. CONSIDER SEASONAL MENUS
The Property Market Within The Hospitality Sector - Do Hotels Profit from Short-Stay Holidays and Is This On the Rise in the UK?
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
The finance can be used for any business purpose whether that s:
•
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 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
By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www koroshfarazad com)
Managing shor t term cash flow issues
• Hir ing additional staff
3. INVEST IN EQUIPMENT
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
• Purc hasing extra food and dr ink
The same is true of internal dining, where air conditioning or open facades can be a welcome relief from scorching temperatures outside
• 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
1. USE DATA TO IDENTITY TRENDS AND FORE CAST FUTURE DEMAND SPIKES AND TROUGHS
5. LOOK AFTER YOUR STAFF
Businesses need demand analytics, not just weather forecasts, to understand and address drivers of sales volatility 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
www capify co uk/hospitality fund
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
Extreme Weather and The Hospitality Sector
4. CONSIDER YOUR DISTRIBUTION STRATEGY.
Capify
Hotels are doing well in the current hospitality market In terms of average daily rate and average occupancy rate the figures have far exceeded pre covid 2019 figures We are anticipating for this trend to continue onwards for at least to the next 12 18 months For example on one hotel that we are carefully assessing and monitoring the currentoccu pancy is over 100% with the entr y categor y room star ting at £140 per night and therefore due to the demand and shor tage of supply we had to transfer those guests to near by hotels The average daily rate has increased over 100% as well, showing that there is peak demand Hotels do make a profit from shor t stays, subject to the quality or the categor y of the hotel (whether it is a five star or four star, etc) A four star hotel doesn’t mean that it is of low quality, it just means that it is of a standard quality If these types of categories have other revenue streams more focused on food and beverage then they can improve on the revenue on top of the room revenue that they make Speaking in London, an average person would stay for two nights, so that is roughly anywhere from 27 47% net profit on one room from food & beverage alone For the rest of the UK, it is subject to the des tination you are looking at If it was one of the major gateway cities across the countries, then a similar theme would follow London with revenue and current demand If the quality and standard of the rooms in the hotel meet the guest expectations, the price for that par tic ular room matches the expectations of the consumer as well and therefore has more profitability Hotels can also change the price of the room depending on the day similar to the stock market in a way which is a trend that is happening in the UK but across western European countries as well For example , the price for a room on a Thursday is likely cheaper than that of a Friday, usually for around 20% and affects those shor t term extended weekends We as hotel investors are seeing an improvement in terms of inward investment in the hotel sector We are also seeing less of a trend in spending a significant capital expenditure on big improvements, but rather on softer capital expenditure Doing heavy refurbishments are now not as much of an interest for owners/investors as they’re tr ying to minimise on their expenditures and improvements and maximise the profitabilities Once they have reached a cer tain benchmark of returns then they will close the hotel down to make big improvements and make a higher ADR Demand for hotels in big cities, like London, will always be there London for example is a cosmopolitan city and ever y par t of the world wants to come here It is seen as a high demand destination in terms of food and beverage , diversified concepts and for hotels
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
To find out more visit www capify co uk/hospitality fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team
If you’d like to find out how much finance you qualify for, visit
As the UK battles record temperatures, many climatologists believe extreme weather will become the future norm 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? Here are five top tips to help hospitality and foodser vice businesses mitigate the business risks of a changing climate:
To book a viewing call 01539 444461 or see the adver t on this page for fur ther details
Property and Professional Issue 124 CLH DIGITAL 51
With over 30 years of industr y experience in the Hospitality sec tor, 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
PROFITABILITY & OPERATIONS
The Westmorland 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 selec tion 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
Inn is quite simply a brilliant business that is only available as the owners wish to retire With a highly rated restaurant & pub for the past 4 years on Trip Advisor the new owners can be assured of a great business moving forward With a large lower ground floor restaurant fully equipped commercial kitchen bar area with additional mezzanine area and then 8 great en suite letting rooms Is this a bar with a restaurant and letting rooms a restaurant with a bar and
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 COUNTRY 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
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 break fast 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 bedroomed house , for either the owner to live on site or as staff accommodation All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate Prominently positioned on Lake Road, just before the Royalty Cinema towards the top of the popular tourist village of Bowness On Windermere on the main road leading from Windermere to Bowness
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 meticulously 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 MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now need ed 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 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, creating a more productive pleasant and ‘’retaining’’ working environment
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 because we can help your business to succeed.
Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business
Why Use a Specialist Hospitality Consultant? Answer:
The business is currently owner operated but managed allowing the new owner to do as little or as much as they like
The Westmorland Inn, Bowness-On-Windermere Comes on the Market
