As the current energ y crisis mounts business leaders from across the brewing and pub industr y have signed an open letter to the Government and leadership candidates warning small businesses will close and jobs will be lost if immediate action isn’t taken on energ y bills for businesses The letter signed by six business leaders warns that pub and brewing businesses across the UK are at risk of closure due to out of control energ y bills with upwards of 300% price hikes repor ted Chief Executives of regional and family brewing and pub businesses to interna tional companies came together to raise alarm of the real and serious irre versible’ damage the energ y crisis will cause if the Government does not imple ment an urgent suppor t package that effectively caps the price of energ y for busi nesses It is an issue impacting the entirety of the industr y s supply chain, with major CO2 producer, CF Industries announcing it will be ceasing production of what is a critical component in beer production and dispense in pubs, citing market condi tions as a key decision driver Candidates Receive Now to
Prevent Closures and Job Losses
www CLHNews co uk CLHNews CLHNews CLHNews Issue 125
“Urgent Warning”Act
(CONTINUED ON PAGE 3...) Leadership
Digital
Welcome to the latest issue of CLH
I have often said, imagine how successful the industr y would be if it wasn’t so highly taxed A repor t in this issue reveals that the foodser vice sector is set to search by almost 15% between now and 2026, saying that foodser vice profit sector to grow at a compound annual growth rate (C AGR) of 14 9% from GBP50 5 billion ($69 6 billion) in 2021 to GBP100 9 billion ($152 6 billion) in 2026, revealing that ‘pub, club & bar’ was the largest foodser vice profit sector channel in the UK in 2021 with a value share of 23% The chan nel is projected to grow significantly at a C AGR of 24 9% during 2021 26 reflecting the countr y ’ s strong culture of socializing over alcoholic drinks A “strong culture of socialising over alcoholic drinks” well not to mention food as well the British do like our food This projected growth however is in real danger of being totally stifled unless our incoming Prime Minister takes action! Immediate action! Once again I would ask the favour we are tr ying to maximise our adver tisers reach as much as possible , without them would not be possible to run CLH NEWS, so please do follow us on Twitter, Facebook and our newly created Instagram, and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com
EDITOR Peter Adams 2 CLH DIGITAL Issue 125 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
Within the next 72 hours we will have a new Prime Minister! And whilst it is not a “dead cer t”, I strongly suspect our next Prime Minister will be Liz Truss Ms Truss has vowed “ no new taxes” and is, according to media repor ts “mulling over ” a reduction in VAT As is always the case a doomsayer was straight out of the traps to criticise this proposed policy “Cutting VAT would “benefit higher income” households and would only lower inflation until the temporar y measure was reversed, when the measure would “clearly increase [inflation]” he said I do have an answer for that, but Michael Gove did far better than I ever could, when he said: “I think the peo ple of this countr y have had enough of exper ts with organisations with acronyms saying that they know what is best and getting it consistently wrong ” That said, I did check out this ‘ exper t’ who appears never to have had a job outside of civil ser vice , no experience , or track record whatsoever in the private sector Which I think tells its own stor y So, Liz, if you do become PM, you will most cer tainly have to hit the ground running Our front page stor y, and comments from other exper ts fur ther inside this issue confirm that the sector is facing a crisis like no other in histor y All operators state that this current energ y crisis is worse than being closed down dur ing the pandemic We had some really good feedback from our printed issue , which went out last month, in par ticular from a wonderful pub with rooms in Cumbria The proprietor there explained how successful then Chancellor Rishi Sunak’s Eat Out To Help Out scheme was for them “Here in Cumbria we were absolutely smashed (when we could trade) and for the first time in years if not ever the kitchen star ted making a decent profit, so much so that we were subsequently able to under take some long over due renovations and repairs all because of the temporar y lower rate of VAT on rooms and food I suspect ever y operator in the countr y could make the same point At a seminar earlier this year I met with one of the hospitality sector’s leading trade bodies, and we discussed this topic , and I made the point how disappointing it is that the wider public don t get involved enough and suppor t calls for a reduction in hospitality VAT It is not just the trade that benefits they benefit too Ever ybody uses hospitality, whether that pot of tea and a jam donut, to a meal out, drinks with friends or a romantic weekend break We would all be winners!
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
Kevin Georgel, Chief Executive , St Austell Brewer y said: Having sur vived the unprecedented challenges aris ing from the pandemic , pubs and breweries are once again faced with an existential threat because of circum stances beyond their control The cost of energ y threatens to cause mass business failure and the loss of thousands of pubs across the countr y “As an example one of our tenants whose current gas contract is ending next week was quoted yester day with a 417% increase on what he currently pays for a one year fixed price deal It’s unsustainable for publi cans to run their businesses in this climate and increases of this scale will more than wipe out the entire profits of the business “We are now hugely concerned on behalf of our licensees, who are paying extor tionate fees for their ener g y, and many remain in unsustainable out of contract rates Some are finding it impossible to find an energ y supplier that is willing to provide a contract for a pub This situation is reflected in our own business where the cost of energ y, wider inflation, and reduced trade levels are creating the perfect storm “Pubs bring people together and play a critical role in their community and British beer is par t of our rich heritage The market is failing our sector and we need an energ y price cap for hospitality before this crisis forces our licensees to close their pubs “The government rightly stepped up and helped our sector during the pandemic This investment in the sur vival and long term recover y of the British pub and brewing sector is now at serious risk, unless some urgent and meaningful inter vention comes soon SWIFT INTERVENTION NEEDED
Paul Davies, Chief Executive Officer, CarlsbergMarstons said: “The UK’s brewing industr y is facing a crisis far graver than that which we faced during the Covid lockdowns of the past few years We have seen surging com modity prices and a doubling in the cost of malt as well as C02 gas and energ y costs nearly tripling since 2019 “On top of all this, our industr y has felt the impact of an over 50% rise in aluminium costs for cans, plus ris ing labour costs Without immediate direct Government suppor t many of the UK’s craft and cask ale brew eries will have no choice but to close for good We are going to lose in one winter generations of iconic beer brands ”
Act Now to Prevent Closures and Job Losses
“I raised this issue with Minister’s over 6 months ago, but the government has failed to act A small business price cap is essential if we want to retain local pubs and the jobs and suppor t they provide to their communi ties across the UK ” Emma McClarkin, Chief Executive , British Beer and Pub Association said: “This rise in energ y costs will cause more damage to our industr y than the pandemic did if nothing is done in the next few weeks consumers will now be thinking even more carefully about where they spend their money There are pubs that weathered the storm of the past two years that now face closure because of rocketing energ y bills for both them and their customers “If we lose them, we not only lose businesses and the jobs that go with them, but also the beating hear t of communities across the countr y where people gather in times of need We need an energ y cap for businesses before it s too late
Nick Mackenzie , chief executive of Greene King, said: “The huge rise in energ y bills is hitting the UK’s pubs hard just as the sector was star ting to recover from the pandemic Up and down the countr y our tenants and free trade customers are receiving untenably high bills, with one repor ting a rise of £33,000 a year for energ y
Chris Jowsey, Chief Executive , Admiral Taverns said: “The impact of energ y price rises on community pubs is truly frightening One of our licensees reluctantly gave notice to leave his pub, after the cost of electricity increased by 450%, making it impossible to trade profitably Let’s not forget that for most licensees, the pub is not just their business but also their family home
JOBS LOST WITHOUT RELIEF Representatives from J W Lees, Greene King, Admiral Taverns, St Austell Brewer y, Drake and Morgan and Carlsberg Marstons, who make up the Board of the British Beer and Pub Association noted that whilst action on consumer energ y prices was ‘essential’, without relief for businesses many jobs and livelihoods would be lost in the coming months William Lees Jones, Managing Director of JW Lees said: We have publicans who are experiencing 300% + increases in energ y costs and some energ y companies are refusing to even quote for supply “In some instances tenants are giving us notice since their businesses do not stack up with energ y at these costs These are not just pubs but people’s homes and the hear ts of the communities that they sit in Government needs to extend the energ y cap to business as well as households ”
CANNOT CONTROL GLOBAL FACTORS
Jillian MacLean MBE, Founder & CEO of Drake & Morgan, said: “The impact of surging energ y bills is placing a fur ther strain on our sector, and this, coupled with disposable income pressures is incredibly damaging to our industr y Once again, we find ourselves back in a position of uncer tainty, faced with unprecedented chal lenges and urgently need our government to step in with a solution “Swift inter vention and an urgent price cap on energ y like households is needed to ensure the sur vival of businesses and the retention of thousands of jobs ”
PUBS PLAY CRITICAL ROLE IN COMMUNITIES
Leadership
“Urgent Warning”-
Issue 125 CLH DIGITAL 3 (...CONTINUED FROM FRONT COVER)
The call from business leaders follows the consumer energ y price cap announcement at the end of last week which set raised the limit at which consumer energ y bills will be capped
A government spokesperson said: “No government can control the global factors pushing up the price of energ y and other business costs but we will continue to suppor t the hospitality sector in navigating the months ahead “That includes providing a 50% business rates relief for businesses across the UK, freezing alcohol duty rates on beer, cider, wine and spirits and reducing employer national insurance " Read the full letter at https://tinyurl com/ya7e87k2 Candidates Receive
“While the Government has introduced measures to help households cope with this spike in prices, busi nesses are having to face this alone , and it is only going to get worse come the autumn Without immediate government inter vention to suppor t the sector, we could face the prospect of pubs being unable to pay their bills, jobs being lost and beloved locals across the countr y forced to close their doors, meaning all the good work done to keep pubs open during the pandemic could be wasted ”
IMPOSSIBLE TO TRADE PROFITABLY
How can operators secure favourable contracts, manage costs effec tively, maintain comfor table surroundings and control costs? With soaring bills and energ y prices hitting the roof, many opera tors 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 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
EDUCATE AND PROMOTE THE SUSTAINABILITY TO YOUR GUESTS
Solar Panel Technolog y With today’s innovative and advanced technolog 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 ENERGY EFFICIENT
A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality
“Greene King’s ‘pubhouse’ initiative ensures clubs have a social hub, to meet up and socialise after a game or training
“Unfor tunately, many clubs across the nation are really suffering from a lack of funding which means poor equipment, shabby kits, and a lack of facilities This is a real problem We have just experienced a summer of spor t like no other with the commonwealth games in Birmingham, and, of course , the amazing Lionesses winning the Euros and inspiring the nation!
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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
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
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
“So, now is the time for real change We need to ensure people and communities are getting involved in spor ts and have the correct facilities
The Showman s Show will return to Newbur y Showground on the 19th 20th October 2022 with hundreds of exhibitors showcasing thousands of products and ser vices The show delivers practical solutions, handy hints and inspiration in abundance For anyone working within the catering and hospitality sector it presents an excellent oppor tunity to meet new suppliers and discover the latest innovations and technologies Exhibitors include state of the ar t temporar y structures perfect for adding additional areas to existing venues or corporate hospitality facilities; caterers, bespoke concessions and catering equipment; the latest sound and lighting solu tions; furniture hire companies; theming, visual spectaculars and finishing touches to name but a few
AUTOMATE THE LIGHTING AND APPLIANCE
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 qui eter period, 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
CONSIDERING RENEWABLE SOURCES OF ENERGY
FA Cup Winner Urges Grassroots Clubs to ‘Team Up’ with Local Pubs
Greene King has made over 400 of their pubs available to grass roots teams as they look to offer the ultimate ‘pubhouse’ expe rience Grassroots teams across the countr y are being invited to use their local pubs as clubhouses, in an effor t to boost grass roots involvement and encourage clubs to apply for Greene King IPA’s Proud To Pitch In funding Greene King IPA’s Proud To Pitch In scheme has seen the pub company and brewer give hundreds of thousands of pounds in grants to grassroots spor ts clubs, and what’s more , they aim to give away £1 million in funding before the end of 2023 Greene King data revealed 72% of Brits believe grassroots spor ts garner a sense of community spirit, with 4 in 5 fur ther believing grassroots spor ts are one of the best ways to meet new people As such, teams that are without clubhouse facilities, or who need a place to socialise post game are being encouraged to approach their local, and use it as communal space FA Cup winner and England legend David James has announced his suppor t for the campaign encouraging grassroots clubs can find their nearest par ticipating Greene King ‘pubhouse’ via the Proud To Pitch In Pub Finder and select the pub as par t of their funding nomination
OPTIMISE HVAC SYSTEM
So far Greene King IPA Proud to Pitch In has donated £208K to grassroots spor ts clubs across the UK Football star David James urges spor ts teams to find their ‘pub house’: “Grassroots spor ts and activities are a great way to stay mentally and physically fit, socialise , and make friends
4 CLH DIGITAL Issue 125
• Advising them to reuse towels Creating a bed Linen changing program Reminding them to turn off lights and air conditioning
“This isn’t a one off campaign, it’s a continuous pledge from us at Greene King to ensure grassroots spor ts can flourish not just in local communities, but right across the UK ”
Managing Energy
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 effi ciently Monitoring is now a core requirement for a number of Environmental Standards
• Provide guests tips for water saving and educate them about how they can make a positive contribution to local conser vation effor ts STAFF TRAINING
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 Hotels can train their housekeeping 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 WASTE MANAGEMENT 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 recyclable items such as cardboard plastic glass, metals, food waste etc are collected separately
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Will Hemmings, marketing director for Brewing & Brands at Greene King adds: “We want to encourage teams from across the countr y to find their nearest ‘pubhouse’, and also to apply for Greene King IPA’s Proud To Pitch In funding “We see our pubs as community hubs so it makes sense to invite local teams and clubs inside!
INSTALL SMART WATER MANAGEMENT
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 exam ple , 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 procedure to fol low for manual watering?
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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
Suggestion for optimal room temperature ranges
To register to attend The Showman’s Show 2022 please click https://tinyurl com/pjyxkkds
Costs for and Hotels
Hospitality
com)
“This will ensure people continue to enjoy grassroots spor ts, and hopefully many more will get involved!”
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
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 educate the team to understand the local envi ronmental sustainability issues and the pressures on local utilities during peak season
By Korosh Farazad Entrepreneur, Investor, Author and Speaker Founder of the Farazad Group (www farazadgroup
Hotels that leverage technolog y to save on their energ y costs ultimately will be more profitable and better able to adapt to the ever changing technological landscape
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 MONITORING AND REPORTING
The scheme , which is available throughout the UK, sees Greene King donating 10p from ever y pint of Greene King IPA and 50p from ever y 4x500ml can pack sold* to suppor t the scheme which sees grants awarded to clubs of up to £3,000 Suppor ting over 8,000 beneficiaries to date and funding over 80 projects, the Greene King IPA Proud To Pitch In scheme is available for all grassroots spor ts clubs in the UK with par ticipants aged 18 and over
By providing information and encourage guests to follow energ y saving practices, hotels can save money by:
Alex Begg, chairperson of the Gressenhall Community Enterprise , said: “This new space will help bring people together It means we will be able to host more groups such as Knit and Natter and have space for meetings It will also play a key role in keeping people in the village connected to help combat social isolation ” Daniel Pratt, managing director of White Swan Gressenhall Ltd, that runs the pub on behalf of the community group, said: “As the business grows and develops its customer base over the next few months we are excited to star t using The Stables for more community led events Pubs are vital to local communities like Gressenhall and we have enjoyed being par t of the journey to get The White Swan open again, even if our contribution of running the day to day, pales into insignificance of that of the community over the last few years ” Pub is The Hub regional advisor Terr y Stork said: The White Swan is at the hear t of this village offering a place for people to get together It is a great example of a pub suppor ting people in the local community ”
Issue 125 CLH DIGITAL 5 UK hotels enjoyed higher occupancy rates, daily rates and gross operating profits in July, but there are fears this record breaking summer won’t be enough to insulate the sector from a difficult end to the year, according to the RSM Hotels Tracker The data, compiled and produced by Hotstats and analysed by RSM UK shows that occupancy rates of UK hotels are on the uptick, reaching 77 1% in July compared to 73 7% in June Despite significant improvements since the beginning of the year, they con tinue to trail behind pre pandemic rates of 86 3% in July 2019 However, UK hoteliers made the most of summer demand and charged premium prices in July, with average daily rates (ADR) of occupied rooms skyrocketing to £267 73 in London and £165 99 in the UK This is a stark contrast to pre pandemic rates of £209 92 in London and £138 38 in the UK during July 2019 Revenue per available room of UK hotels also increased by £12 to £127 90 in July, whilst rising £24 to £205 63 in the London market Gross operating profits of UK hotels were 44 9% in July, up slightly from 43 3% in June
Thomas Pugh, economist at RSM UK, added: ‘The outlook for consumer spending in general is bleak Surging energ y prices mean inflation will probably hit around 13% in October and peak at a whopping 15% in Januar y As energ y bills suck up more of con sumers income it will inevitably leave significantly less to be spent on discretionar y goods and ser vices, such as hotel stays However, those households in the lower half of the income distribution will be hit hardest, as they spend a larger propor tion of their income on energ y and have fewer savings to fall back on Indeed, these households are likely to cut back sharply on luxur y goods and ser vices On the flip side , hotels which cater to higher income households may not find that demand drops off by as much as would be expected, given the huge hit to households’ disposable incomes ’
The White Swan in Gressenhall, Norfolk, has opened a community space called The Stables to help suppor t people living locally An outbuilding has been refurbished to home the multifunctional space , which can be used as a community café, pop up cinema, meet ing room for local groups with the aim to ser ve takeaway food in the near future The new facility aims to appeal to all age groups allowing them to socialise in a relaxed environment The Stables was opened with the exper t help and a Community Ser vices Fund grant from Pub is The Hub the not for profit organi sation that helps pubs to diversify and provide essential local ser vic es The White Swan is owned by the local community who purchased the pub in 2019 Over 6,000 volunteer hours were put into the pub which reopened in May 2022 It was recognised ver y quickly that there was a need for a multi functional space as the nearest market town is four miles away and there is little public transpor t from the village
Chris Tate , head of hotels and accommodation at RSM UK, said: ‘It’s been another strong month for the UK hotels sector, and hoteliers are taking full advantage of the cur rent demand from tourists which should spill into August Many will be capitalising on high room rates in a bid to make up for anticipated losses during the quieter autumn and winter months, but there are concerns it might not be enough to see them through the tough trading period when demand falls after the buoyant sum mer season It feels like the calm before the storm, because hotels can pass on addi tional costs to customers, but the real pain is likely to surface once that demand star ts to slip away The impending rise in energ y costs and the cost of living crisis which is reducing consumer spending will undoubtably erode hotel revenues and profit margins Hoteliers will find it difficult to attract customers if they continue charging the high room rates they’ve been enjoying in the peak season ‘For some , par ticularly those who rely on tourists, it could mean closing their doors during quieter periods as witnessed in the restaurant sector However hoteliers do not have the same flexibility to limit their opening hours and may feel stuck between a rock and a hard place as energ y costs soar and occupancy falls
The Calm Before the Storm – Record Results for UK Hotels in July but Will it Be Enough?
Norfolk Pub Opens Community Space in Support of Locals
A HEALTH AND SAFETY ISSUE
Following the first lockdown, venues across the countr y had to quickly adapt to become COVID secure , utilising screens, social distancing sig nage and contactless technolog y to ensure they could open their doors back up as quickly and safely as possible Bars, pubs and clubs all recog nised that effective processes had to be implemented to protect their people and their business In order to bounce back as a sector, the hospitality industr y has to make the safety of its patrons and staff a long term priority To do that it has to identify the biggest risks to safety and address them effectively
Venues may be reluctant to introduce training and procedures around sexual harassment as they feel it could be too costly, par ticularly at a time when bills are rising ever higher However, it can’t be underestimated how much feeling safe means to patrons and customers Studies have shown that customers in the night time economy are more likely to spend more money in environments where they feel safe
SUPPORTING STAFF MATTERS
With a robust sexual harassment policy staff members can refer to procedures when needed without being dragged into a moral debate about what constitutes sexual harassment and can confidently manage and escalate situations without worr ying about whether they re doing the right or wrong thing
EPIDEMIC OF HARASSMENT
• New Build whic h assesses newly built pubs , that can reflect the past or be completely modern • Conversion to Pub Use for outstanding conver sions of buildings whic h were built for other purposes
As well as protecting customers and patrons, having effective policies around sexual harassment also empowers staff to swiftly handle any issues as they arise , without saddling them with the additional pressure of having to make decisions based on instinct Bars and nightclubs often have a high propor tion of staff under the age of 25, with more Gen Z than ever joining the hospitality workforce It is unfair and potentially dangerous for managers to expect younger inexpe rienced employees to tackle situations that could rapidly escalate into serious violence without the proper training and suppor t
It is well documented that people share negative experiences with businesses far more than positive ones, so if venues fail to protect peo ple , it is guaranteed that word will spread, and maybe fur ther than you think Social media now enables customers to share their experiences online , being seen by potentially millions of people Through the sharing of nega tive experiences, a venue can quickly become widely known as a place to avoid and be boycotted by previously loyal patrons In some cases local regional and national press can even become involved running news sto ries and generating the sor t of media attention that ever y venue dreads
Effective policies around sexual harassment are not just a way for ven ues to manage difficult situations and protect staff and patrons, they have the power to make whole communities feel safer, ultimately helping to breathe new life into the nighttime economy and the wider hospitality industr y Creating procedures specifically for sexual harassment is a must Shout Up! aims to eliminate sexual harassment in the night time economy by delivering online and in person training to venue staff at all levels, sup por ting venues to implement their own procedures and providing offi cially recognised cer tification By addressing sexual harassment as a health and safety issue and put ting measures in place to deal with it effectively, venues can futureproof themselves as well as contribute to a shift towards a better nightlife experience for all Recovery Of Nighttime Economy
• Historic England Conser vation sponsored by HE, this award is given for work whic h conser ves what is good in the pub to ensure its future for generations
CAMRA Seeks Out the Best-Looking Pubs in the UK
risk unwittingly paying a penalty, losing valuable custom and potentially having their reputation damaged beyond repair
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 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 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 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 ”
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
Unfor tunately, it is a fact that sexual harassment is a significant problem with 72% of the UK population experiencing harassment in their life time Recent cases such as the murder of Sarah Everard have brought the subject of sexual violence into the public eye , but it’s cer tainly not a new issue The UK is famously a nation of drinkers, and as nighttime venues here nearly always ser ve alcohol, the problem of harassment and violence can be exacerbated through lowered inhibitions and changes in judgement Regardless of personal views on the subject of sexual harassment and violence , the statistics show that the issue is real and widespread and that nighttime venues are higher risk spaces So it makes sense that pro viding venues with tailored training around sexual harassment is just as vital as addressing other health and safety issues within the nighttime economy
Tackling Sexual Harrassment Will Unlock
The competition recognises the highest standards of architecture in the refurbishment and conser vation of existing pubs as well as in the construc tion of new ones They are judged by a panel of exper ts in design and con ser vation Past winners include the Boleyn Tavern, a former East End gin palace built in 1899, Wells & Co’s new flagship state of the ar t Brewpoint (pictured) and the famous King’s Arms in Dorchester to name a few Pubs can enter the award across five categories:
By Shout Up! a training programme aiming to eliminate sexual harassment in the night time economy (www.shoutup.org)
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 ”
6 CLH DIGITAL Issue 125
• Refurbishment whic h ranges from a complete gutting and replacement to enhancing the design of what was or iginally in the pub
Registration Now Open for The Big Hospitality Expo 2022
By not ensuring their spaces are free from sexual harassment venues
Andrew Davison, Chair of C AMRA’s Pub Design Award says: The Pub Design Awards are a fantastic oppor tunity for pubs to showcase their outstanding achievements in redesigning their space for future generations to come They represent excellence in design and innovation and make for some of the best looking pubs across the UK ” The competition is free to enter and closes on 13 November To enter, please visit: https://camra org uk/pubs and clubs/awards/pub design awards/
A crucial step in encouraging the revival of the UK’s nighttime econo my following the pandemic is ensuring the safety of ever yone involved whether it be those behind the bar, contractors working within venues, or simply people enjoying a night out
Tokyo s Mo ly Mearns at work with her Shout Up! t shir t on (Image by Dawn McNamara Photography)
• Community Local reser ved for outstanding refurbished street corner locals Work should have been completed between 1st July 2021 and 30th June 2022
To find out more and register for your free badge visit www bighospitalityexpo co uk
THE COST OF SAFETY
The Campaign for Real Ale is on the hunt for the ver y best examples of pub design for its prestigious Pub Design Awards, held in conjunction with Historic England
The impact of these crippling price rises means that 1 in 2 businesses will now be loss making, and a massive 1 in 3 of those businesses will fail in the next 3 months
Just Half of Britain’s 10 Biggest
Steve Alton, BII CEO said: “We have been sharing the data from our members with officials and Ministers in Government for many months now, leaving them in no doubt of the impact of increasing pressures of cost of business inflation and specifically the escalating energ y crisis
The British Institute of Innkeeping (BII) has revealed the results of a flash sur vey of members on the devastating impact of the rise in energ y bills With only 1 in 4 members cur rently in a fixed price contract secured before the recent price rises, the majority are facing huge uncer tainty as they tr y to secure long term contracts for their ener g y needs 90% of respondents who have been quoted for new contracts are seeing their prices at least double from the price they are paying now, and nearly 2 in 3 of those are seeing price rises of over 300%, with 1 in 2 of those being quoted at 400% or more In addition to these unsustainable rises, 1 in 3 of those tr ying to secure a contract have not been able to do so leaving them having to pay even higher variable rates, with no cer tainty for their futures
BRITAIN’S
The demand from consumers to return to our pubs after the central role they played in suppor ting their communities in the pandemic , has proven how vital it is for us all to reconnect with friends and family “If Government does not act rapidly to suppor t these small business es that not only do so much for their communities, but also provide vital business to local suppliers and brewers as well as significant tax revenues into the Treasur y, they will be lost, in some cases forever “We are calling on Government to provide a meaningful cap for busi ness energ y as well as grant suppor t for our essential safe spaces for all across the UK We are also calling for at least a 50% reduction in business rates for 23/24, as well as a significant cut in duty for draught beer and cider of at least 20% on containers of 20l or more , to allow them to begin to recover their businesses “These measures alongside a reduced rate of VAT, encouraging con sumers to continue to visit pubs during this cost of living crisis will be essential to ensure their sur vival “Without suppor t, the alternative is simply unthinkable The impact on the economy will be enormous but the long term damage to our unique heritage and the social fabric of our nation will be devastating Support for Energy Costs
Issue 125 CLH DIGITAL 7
Pubs will Fail in Months Without Urgent Government
Out of home food and drink sales are in growth in just half of Britain’s ten biggest city centres, new research from CGA and Wireless Social shows, as new challenges facing the sector begin to take their toll
Crushing
“The effect of these unprecedented energ y price rises on our nations’ pubs has now reached a critical level Behind these stark headlines, the reality for individual operators running essential businesses connecting people at the hear t of their communities is simply devastating “This is not just about business failure and the loss of livelihoods for our members, it is the loss of jobs in local communities, homes for fam ilies and the vital lifeline that pubs provide for those facing isolation and loneliness in villages, towns and cities across the UK
The joint ‘Top Cities’ repor t combines CGA’s sales data with device log in data from Wireless Social the leading connectivity solutions provider for hospitality and leisure businesses, to provide a vibrancy ranking of Britain’s ten most populous cities over the four weeks to 30 July 2022 While sales are flat in the latest period of measurement, in light of inflation they are falling below in real terms as the hospitality sector builds back whilst facing new challenges Sales across the top five cities in the vibrancy rankings for July (3rd July 30th July, 2022) were between 0 2% to 6 2% higher than in the corresponding four week period in 2019, however for the first time since the Januar y edition of the Top Cities Vibrancy Repor t, the data shows five cities in total experiencing negative sales versus the same time period in 2019 Glasgow once again takes the number one spot on the list of most vibrant cities, primarily driven by sales performance however with inflation at nearly 11%, it will be difficult for this to constitute growth in real terms, which is the case for each city in the Top Cities Vibrancy repor t The latest repor t also saw last month’s top city of Leicester drop to 5th place with Birmingham demonstrating a performance closer to its higher rankings seen in Februar y and April as it climbed from 5th place to 2nd place in the latest period Meanwhile Bristol has continued to rank highly, driven by increased log ins in the latest four weeks which has contributed to its overall vibrancy ranking position of 3rd London’s vibrancy was once again towards the bottom of the list, how ever during this period this was mainly driven by a negative sales per formance ( 7% versus 2019), rather than guest log ins With the Capital seeing an influx of tourists over its peak period, this is likely why London has instead seen a spike in log ins CGA client director Chris Jeffrey said: “Following its performance in the first half of the year it’s no surprise to see Glasgow back on top and it s promising to see Birmingham climb back into second position However, it’s clear that despite the sales growth seen across some cities, the sector is still facing substantial chal lenges in the form of inflation, rising costs, staffing shor tages and supply chain issues With half of the cities on the vibrancy ranking repor t seeing negative sales versus 2019 for the first time since P01 and cost of living concerns beginning to impact consumer spending it looks likely that challenging trading conditions will continue to affect the sector Julian Ross, founder and CEO of Wireless Social, said: “While it’s encouraging to see growth in some par ts of the countr y, the economic climate continues to be extremely concerning for hospi tality businesses The cost of living and energ y crises rage on with seem ingly no clear objectives or suppor t measures in place or even on the table without this inter vention, the industr y is heading for an extreme ly bleak autumn and winter Suppor t for our sector is desperately need ed, and it s needed now The series of ‘Top Cities: Vibrancy Ranking’ repor ts is based on a pow erful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log ins It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out 10 BIGGEST CITIES, ranked by vibrancy Rankings for the four weeks to 30 July 2022 Numbers in brackets indi cate position for the previous four weeks to 2 July 2022 1 Glasgow (6) 2 Birmingham (5) 3 Br istol (3) 4 Manc hester (7) 5 Leicester (1) 6 Edinburgh (2) 7 Liverpool (8) 8 Sheffield (9) 9 London (9) 10 Leeds (4) Cities in Growth, as Sales Momentum Slows
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The travel channel which showcased the worst performance during 2016 21 due to stringent lockdown restrictions through most of 2020 and 2021, is anticipated to record the fastest growth at a C AGR of 27 2% during the forecast period The resumption of tourism activities will provide the primar y thrust towards the growth of the channel Concurrently, all profit sector channels are projected to register growth through 2026 GlobalData forecasts all foodser vice profit sector channels to experience outlet and transaction growth during the forecast period Chain operators will grow at a higher rate compared to independent operators across restaurant channels Nath concludes: “New formats such as cloud kitchens will continue to succeed as convenience will be a key driver in purchase decisions in the coming years ”
Combined sales in July 2022 were 19% down on July 2021, when the deliver y and takeaway sector was inflated by lingering trading restrictions and consumers ’ hesitations about going out It is the ninth month in a row that the Tracker has recorded a year on year decline However, sales are still running at more than twice the level seen before the pandemic Groups recorded combined deliver y and takeaway growth of 112% in July 2022 compared to July 2019, when they were operating as normal Deliver y sales were up by 265%, while takeaway and click and collect sales achieved more modest growth of 46% This reflects an ongoing shift in buying habits, with more consumers embracing the ease of online orders via third par ty platforms and opting for door to door deliver y from outlet to consumer Karl Chessell, CGA’s business unit director hospitality opera tors and food, EMEA, said: “July’s hot weather prompted many consumers to head out to pubs and restaurants especially those with outdoor areas rather than ordering food in As we move fur ther away from COVID restrictions we can expect year on year deliver y and takeaway sales to drop fur ther below the peaks of lockdowns However, demand remains high, and our latest Tracker data is a reminder of the seis mic shift towards deliveries in the last three years All restaurant and pub operators now need a multi faceted approach to ensure they continue to capitalise on oppor tunities in the at home channel without cannibalising on site sales ”
“A drastic drop in the purchasing power of consumers and restrictions on operations of on premise channels played a key role in the decline of sales across different profit sector channels during the pandemic However, with restrictions being lifted and life returning to normalcy the foodser vice sector will revive espe cially visible through channels that were most affected ”
UK Foodservice Profit Sector Sales Will Surge by 14.9%, Driven by Easing COVID-19 Restrictions, says GlobalData
Issue 125 CLH DIGITAL 9
Delivery and Takeaway Sales Double Pre-COVID Levels but Drop Year-on-Year
Restaurant and pub groups ’ deliver y and takeaway sales have fall en since COVID restrictions ended, the latest CGA Hospitality at Home Tracker reveals but they remain well ahead of pre pan demic levels
The UK Government’s strong macroeconomic policies and grants to help businesses, which were severely impacted by COVID 19, will help the countr y ’ s foodser vice profit sector to grow at a compound annual growth rate (C AGR) of 14 9% from GBP50 5 billion ($69 6 billion) in 2021 to GBP100 9 billion ($152 6 billion) in 2026 predicts GlobalData a leading data and analytics company GlobalData’s latest repor t “United Kingdom (UK) Foodser vice Market Size and Trends by Profit and Cost Sector Channels, Consumers, Locations, Key Players, and Forecast, 2021 2026, reveals that ‘pub, club & bar’ was the largest foodser vice profit sec tor channel in the UK in 2021 with a value share of 23% The channel is projected to grow significantly at a C AGR of 24 9% dur ing 2021 26, reflecting the countr y ’ s strong culture of socializing over alcoholic drinks Quick ser vice restaurant (QSR) was the second largest channel, mostly preferred for its convenience , quick and affordable options, and quality The channel is projected to grow at a C AGR of 7 8% during 2021 26 Srimoyee Nath, Consumer Analyst at GlobalData, comments:
Alongside the expo is a world class conference programmed for buyers and chefs eager to learn more The educational sessions are designed to sup por t the buying journey, providing top line insights into the next trends, oppor tunities and challenges 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 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
It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and par ticipants in the Tracker receive additional analysis in return for their contributions Karl Chessell, CGA’s director hospitality operators and food, EMEA, said: “Despite a complete return to the ‘ new normal’, the Tracker shows that the contract catering sector continues to lag behind Recent working from home and hybrid working models are a contributor y factor alongside inflation concerns that are causing businesses and consumers to tighten their belts But there’s progressively been less loss of units and sales in three consecutive quar ters now, indicating a slow but steady return of confidence in the sector Debra Morrell, business development controller for B&I at Bidfood, said: “Despite the contract catering market continuing to be badly impacted by the changing behaviours of people as a result of COVID 19, it s great to see positive signs that businesses are recovering over time The market has shown relentless adaptability through solutions via innovation to deal with the numerous challenges faced, showing just how strong the contract catering market is across the board ”
Contract Catering Sales Down on 2019 Levels in Second Quarter as Cost Pressures Mount
year on year analysis
Sales in the contract catering sector remain below pre COVID 19 levels, though slow but steady growth is being seen, new research from CGA by NielsenIQ and Bidfood’s Contract Catering Tracker reveals The latest edition of the Tracker demonstrates that April to June 2022 sales were 56% up on the second quar ter of 2021, when lock down restrictions remained in place for the majority of the period However, sales are 11 5% below the second quar ter of 2019 The deficit reflects the extent to which contract catering venues have been lost during and since COVID 19 The Tracker denotes that there are now 1 116 fewer units for caterers to ser ve than there was this time three years ago, as inflation and rising costs are impacting spending In addition, it s indicative of lower footfall at venues, despite an almost complete easing of consumer hesitancy There are causes for optimism that consumer confidence is returning Comparison with 2019 data shows three year sales at 11 5% in the second quar ter of 2022 This marks a steady upward trajector y from 20% in the first quar ter of 2022 and 26% in the four th quar ter of 2021 CGA’s Contract Catering Tracker aggregates sales from leading operators to provide quar terly repor ts with
Discover the Future of Plant-Based
Issue 125 CLH DIGITAL 11
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 prod ucts 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 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 prod ucts, and access all the information you need to make your decisions
See the adver t on the facing page for details
www.lrg.co.uk
Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023!
The impor tance of the external pavement seating to the recover y of the high street was highlighted in this year ’ s Queen’s Speech The new Levelling Up and Regeneration Bill, published in May, proposed that the existing temporar y measures on pavement licensing are made permanent While it is encouraging to see that the Government is intending to make the changes permanent, this will not be confirmed until the Bill is enacted, thought to be in early 2023 However the recent confirmation of the extension to the temporar y licence under the Business and Planning Act 2020 (Pavement Licences) (Coronavirus) (Amendment) Regulations 2022 is a positive
12 CLH DIGITAL Issue 125 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
By Simon Barr y, Associate Director, Boyer (par t of Leader s Romans Group) Marsham Cour t Hotel, Bournemouth has become the first hotel in the UK to install a Changing Places toilet
Changing Places toilets are specifically designed and equipped for people with significant disabilities They are larger than standard accessible toilets and include specialist equipment such as hoists cur tains adult sized changing benches and space for carers These toilets give people the freedom and confidence to enjoy daily activities In the absence of these facili ties, people living with disabilities are facing restrictions to their social life , dehydration and infection caused by limiting what they drink and the indignity of sitting in soiled clothing or being changed by their carer on a dir ty floor
Following an exceptional summer weather and with the post pandemic trend for alfres co dining ver y much maintained, the demand for outdoor seating has been of significance impor tance to the continued recover y of high streets across the countr y, and to the hos pitality sector specifically Due to the pandemic , a temporar y pavement licensing regime was put in place for England via the Business and Planning Act 2020 The temporar y pavement licence required content from the local planning authority, following a fast tracked application, at a reduced cost Until recently, this temporar y measure had an expir y date of the 30 September 2022, beyond which the temporar y licence would no longer be valid If businesses wanted to extend their use of pavement furniture beyond the end of September 2022 they would have needed to reapply under Par t 7A of the Highways Act 1980 or equivalent provisions in any Local Act Within Wales, pavement licenses are provided in a combination of Memorandum of Agreements which, like England, seeks to streamline the process and have a consultation period of 28 days or via the more traditional Par t 7A of the Highways Act 1980
Following the successful expressions of interest from 191 local authorities in round one 500 new Changing Places toilets are being installed, which will increase the number of registered toilets in England to over 1,800 However, there are still many local authorities with limited to no Changing Places toilet provision By concentrating this second round of funding on these areas, the Changing Places Consor tium, the group of organisations spearheading this campaign, hopes to see at least one Changing Places toilet in ever y local authority by the end of this pro gramme
For tunately, following a recent announcement, that temporar y measure has been extended by a fur ther year
It is hoped that by the time the new extension expires, a new Levelling Up and Regeneration Act will have made these allowances permanent streets and the hospitality sector receive a welcome boost in an extension to the temporary measures
So there will be no requirement to bring chairs and tables inside on 1 October as we had feared prior to this announcement (though the regulations do not automatically extend licences that have already been granted under the current provisions, so business es will need to apply for a new licence if they wish to have one in place during the extended period)
Prior to the new Act the temporar y measures remain in place until 30 September 2023
Research under taken for Muscular Dystrophy UK by Research Institute for Disabled Consumers (RiDC) shows that people would like to see them installed at tourist hotspots and attractions, such as public parks, seaside resor ts, museums and shopping centres, giving them the freedom and confidence to travel fur ther afield and enjoy recreational activities Katrina O’Lear y of Need2Change , a Changing Places campaign in Kent, said: “It’s so exciting to see the launch of round 2 of funding for Changing Places toilets in England, meaning more local authorities can apply for a share of the DLUHC funding “We’re asking all eligible local authorities; please take advantage of this funding and any training oppor tunities Changing Places toilets are a tangible demonstration that you care about people and whatever your strategic priorities, showing that you want to include your wider community is so impor tant ” Rober t Burley, Director of Campaigns, Care and Suppor t at Muscular Dystrophy UK, said: “We’re really pleased that local authorities now have the oppor tunity to apply for a share of the remaining funding from DLUHC We look forward to continuing our work on the programme , suppor ting DLUHC and all local authorities that receive funding because Changing Places toilets make a real difference opening up the world to those who depend on them ” Local authorities have until 30 September 2022 to submit their expressions of interest and opt in to receive funding For more information and to submit expressions of interest, they can visit www gov uk/government/publications/changing places toilets programme round 2 prospectus
Muscular Dystrophy UK has campaigned tirelessly for increased Changing Places toilet provision across the UK and is delighted that more local authorities are able to benefit from this funding As co chairs of the Changing Places Consor tium, the charity will be providing specialist exper tise and sup por t to any local authorities awarded funding, including staff training and guidance , and dedicating Changing Places Officers to provide advice with the installation and registration process
Marsham Court Hotel Bournemouth Becomes First UK Hotel to Install Changing Places Toilet Can't wait to read the next CLH Digital? Visit our website www.catererlicensee .com to read the latest news and sign up to our e newsletter
Licenses and Consents for Outdoor Dining High
‘Rice Up Your Life!’ - The Rice Association Supports the Foodservice Industry this National Rice Week
September 10 marks World Suicide Prevention Day (WSPD) 2022 an annual awareness day created to establish worldwide commitment and action on suicide prevention With over 6,221 suicides registered in the UK in 2020 alone and it is vital we as a society open up this conversa tion UK hospitality owners have long been facing a mental health crisis but research earlier this year revealed that the pandemic and subsequent staff shor tages has only fuelled the fire , according to Flipdish Commenting on the research Kris Hall, Founder of The Burnt Chef Project said: “High levels of stress and mental illness have been affecting our industr y long before COVID 19, but this research demonstrates how brutal these past two years have been for hospitality owners We find our sector in the middle of a severe resource crisis with mass shor tages worldwide as visitor numbers peak, yet staffing numbers con tinue to drop Our own studies at The Burnt Chef Project echo these findings from Flipdish and have shown that work life balance ranks high est as to why people do not want to return to what once was the third largest sector in the world Fur thermore , a repor t by events and teambuilding company Wildgoose revealed that one in five UK employees working in hospitality are wor ried that raising mental health concerns could negatively impact their position within the company Commenting on the repor t Sheila Gaughan, Director of Gr8NiteOut, says: “Hospitality can often be a ver y stressful industr y to work in But if you add the pandemic the closures the massive debt most businesses are carr ying, the job losses and the rising costs, you ll find that many of us are dealing with mental health issues caused by this additional stress Our situations will remain unchanged for a long time to come and our mental health will be affected We need to ensure that our staff and ourselves get the help and suppor t we need before we burn out Hospitality has lost so many good people , so we owe it to those who remain to look after them, physically and mentally
• Share content online across websites and social media c hannels using #NationalRiceWeek and #RiceUpYourLife
Mates in Mind Calls on Companies to Start the Conversation
• Use National Rice Week to launc h new products or menu items or to run a special offer
Talking about her appointment as an Advisor, she goes on to say: “I am honoured to have been asked to take on the role of Advisor Having worked in senior hospitality sector roles across the countr y I now get the oppor tunity to use all of my experience and knowledge of the hospitality business in Nor th Wales which has also been my home for over 15 years ” “We have seen some real challenges in Nor th Wales during the past couple of years, but I can already see that we are on the upward tra jector y With the right direction and experience , there is no stopping us from making continuous improvements for tourism, which has already seen a boom under the current economy we just need to keep that momentum moving Christopher Frost, who is the Chair for Nor th Wales Tourism, has said: “It is a great pleasure to welcome Yvonne Jackson to be an advis er to the NWTB following her nomination at the AGM earlier in the year ; Yvonne will bring a wealth of experience in the hotel and leisure industr y working with businesses large and small, and we look forward to her input to continue to promote our wonderful region through our marketing arm Go Nor th Wales Nor th Wales Tourism is the backbone of the industr y here in Nor th Wales, and we have worked hard suppor ting our members through ver y challenging times; I’m sure Yvonne will be a great help in address ing the industr y ' s challenges as we recover from the pandemic ”
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
Advisor at North Wales Tourism is Appointed to Support the Hospitality, Travel and Leisure Sectors
Research suggests that open and honest communication about mental ill health suppor ts steps towards suicide prevention, because these impor tant conversations have the power to increase awareness and understanding, remind people they are not alone and help break the stigma which can be a barrier for those seeking help In light of this we are encouraging workplaces across the UK to use this oppor tunity to begin those vital discussions around mental health in an industr y that is in need of change Sarah Meek, Managing Director of Mates in Mind says: “Opening up an honest conversation about mental health in the workplace continues to be the most immediate and effective star ting point We cannot underes timate this impor tant first step helping to provide clear language , cre ate general awareness and suppor ting people to recognise that ever yone has mental health which can var y depending on circumstances and life stresses We cannot underestimate the impact that work related stress can have too and how a discussion with the line manager can often help and is not to be seen as a weakness or failure to cope Our experience in suppor ting over 650 organisations has shown us that the work we do at Mates in Mind can make a meaningful difference to the wellbeing of an organisation and its people This awareness day provides an oppor tunity for workplaces and sites across the countr y to get involved, look out for your mates, and star t a conversation which could in turn save a life” To suppor t these conversations, Mates in Mind are launching our Suicide Prevention Day hub for Employers, with resources and informa tion to suppor t these vital discussions for organisations and individuals alike Visit www matesinmind org
HOW
Nor th Wales Tourism has appointed Yvonne Jackson as an advisor to suppor t the challenges that Hospitality, Travel and Leisure sectors might face post pandemic and beyond This aims to build and maintain a prosperous and sustainable tourism industr y in Nor th Wales Yvonne is Condor Hotels CEO and a ‘hands on ’ business consultant specialising in the Hotel and Leisure Industr y During her thir ty year career Yvonne has held significant senior roles within Hospitality across the UK including the prestigious Q Hotels Hilton Hotels and DeVere Hotels
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
• 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
• Hold tastings , promotions or competitions
The last few years have seen the Hospitality Travel and Leisure indus tr y on its knees across the UK due to covid This was shor tly followed by the removal of lockdown and re opening of travelling overseas This presented some oppor tunity for hotels benefiting from ongoing "stay cations", namely coastal and tourism led venues However, the post covid demand in some locations has not yet quite returned to its pre covid levels Yvonne has pointed out that things may not be as damaging as it seems, saying: “There are so many oppor tunities waiting to be taken, and there are so many positives to look at Including the scheme offer ing government backed loans to small businesses has been extended for two more years; Coastal and Leisure destination hotels have seen a huge boost in bookings which we assume has been driven by the hot weather and the chaos we have seen at the airpor ts and ferr y por ts ”
National Rice Week yet ” COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK
Mates in Mind believe breaking the silence and stigma surrounding mental ill health is a crucial step towards providing a safe and healthy workplace environment which can play a vital role in suicide prevention
Michelle Wiles Patron of Mates in Mind says: “This Suicide Prevention Day, it’s impor tant to reiterate that early inter vention is key regarding reducing the suicide rate It s vital that individuals who are struggling with their mental health feel they are able to talk about how they are feeling and seek suppor t before reaching that crisis point Education on how to spot the signs that someone could be suffering from poor mental health and having the confidence to “star t the con versation” is vital to breaking down the barriers that prevent individuals from reaching out to the available suppor t Mates in Mind helps ever y one to understand their roles and responsibilities when it comes to mental wellbeing and impor tantly, their approach enables individuals to understand how, when and where they can get suppor t No one should be afraid to ask or tell someone that they are strug gling Please do know that you can talk and there is someone there that understands your struggles reach out to a manager or someone you trust if you are struggling, you are not a failure , there is always a solu tion”
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
About Mental Health this World Suicide Prevention Day
14 CLH DIGITAL Issue 125
Having previously worked with Nor th Wales Tourism on workshops assisting independent hospitality owners through the pandemic , Yvonne is keen to continue suppor ting local businesses She is already working with various hotels across Nor th Wales
• Encourage staff to talk about the week and recommend new r ice based d shes to diner s
For fur ther information visit www.riceassociation.org.uk/national rice week join in
WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY?
Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers!
• 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 l entele and flavour s like Sweet Ch lli too 1 These flavour s , not usually eaten at home , offer something familiar but different a less tradi tional alternative The premium REAL Hand Cooked Cr isps range is gluten free , w th 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 popu lar w th 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!
• 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 IS THERE A NO 1 B AR SN ACK?
Tayto has a range of award winning snacks to suit ever y pub: Mr Porky Or ig nal Scratc hings the No 1 brand10 from the most recognised name in scratc hings and a Great Taste award winning scratc hing 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 ips 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 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 real y stands out and dr ives sales Golden Wonder Animal Adventures vegetar ian, gluten free no added nasties animal shaped fun snac ks that kids love! Given that snack sales increase by up to 80% when they are more visible9, Tayto provides pub focused solutions such as eye catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps available at realcrisps com/POS 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 ven ues to achieve this: Stoc k a range of proven premium snac ks that have been developed for the licensed sector o Award winning pork scratc hing pubcards from Midland Snac ks and Mr Porky o Premium REAL Hand Cooked Cr isps whic h are exc lu sive to the hospitality sector Get your team to prompt purc hase o ‘Would you like some cr isps or pork scratc hings with your dr inks?’ is all it takes! Put your snac ks where customer s can see them o Pubcards behind 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 G n C ub Member s Sur vey | Marc h 2021 2 Harr s Interactive | 2017 3 Bray Leino Food and Dr nk Repor t | 2021 4 Nor stat | Consumer Usage | Marc h 2019 5 Per spectus G obal Po l | Marc h 2021 6 Nor stat | June 22 7 CGA Strategy Researc h | 2016/2017 8 Nor stat | Nov 20 9 HIM! Foodser v ce 2016 10 IRI Market Advantage | IRI All Outlets GB | Pork Snac ks | Value to 52 w/e 15 Jan 22
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 hospitality exclusive pre mium hand cooked crisps and Golden Wonder fami ly favourite Animal Adventures)
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 surprise as 94% of pork snacks are consumed with a drink6 The combination of a pint and scratch ings has been passed down generations and is funda mental to the Great British pub experience There really is no matching a scratching!
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?” Snacks also have the potential to increase sales of drinks Pork scratchings are a great example The perfect par tner to cider, wine and especially premi um beers and lagers, their unique taste balances the sharpness or carbonation, while the saltiness enhances the flavour and helps get your thirst on!
C AN OFFERING B AR SN ACKS AFFECT REVENUE?
Get Snacking Sorted
Our sector exists to get people from A to B and provide ever ything they need in between But there’s one ver y popular journey many around the world are taking right now that the travel industr y doesn’t seem to be paying attention to: cr ypto In fairness there s a lot more cr ypto related activity in travel than you might initially believe Expedia has over 700,000 hotels available for booking via Bitcoin (and 30 other cr yptocurrencies) and Pavilion Hotels and Resor ts an APAC headquar tered chain with hotels around the world star ted accepting payments in 40 different cr yptocurrencies in July this year Meanwhile in the aviation space Air Baltic star ted accepting payments way back in 2014 and Spanish airline Vueling most recently announced plans to star t accepting cr ypto from 2023 too Even Bitcoin cash machines are proving popular too, having initially appeared in petrol sta tions and malls in the US they are now coming to major airpor ts in Spain too Clearly these are outliers though So is the travel industr y really on the edge of a cr ypto revolution? Should you travel business be exploring this? And what do you need to consider when it comes to the technolo g y and risks? We inter viewed several exper ts from leading travel technolog y compa nies to hear their views James Montague , Senior Director Security & Integrations from hospitality technolog y leader Shiji Group comments: “We’ve had one or two hotel groups ask about this for sure But once we explained the complications of actually allowing guests to pay with cr ypto there was no fur ther interest, par ticularly as a payment method for in present payments That’s because most hotels are still struggling even to take a credit card payment over the internet instead capturing your details but then charging you with the physical card on arrival Even PayPal, AmazonPay or other alternative payment methods is a stretch for most The whole deposit process too, when you check in to hold your card for say the mini bar or damages, would also be quite difficult as there s no way to do that currently with cr ypto you d pay a deposit, but then by the time the refund comes the value of that cr ypto could be different For all these reasons, and many more believe me , in the coming years we don’t see this as being a big thing with the exception of per haps a ver y small number of hotels ”
Mexican Pesos or New Zealand Dollars you’d find a way to make that work Looking to the future though it would appear that the metaverse is going to be an ecosystem where cr ypto is the standard payment for mat so hoteliers should keep that in mind too ”
16 CLH DIGITAL Issue 125
WHAT ARE THE LATEST TRENDS IN B AR SN ACKS AND WHAT ARE CON SUMERS LOOKING FOR AS THE PER FECT PARTNER TO THEIR DRINKS? We recently asked consumers what appeals to them the most when looking for a snack to accom pany 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 Nearly 3 in 10 pub goers want to see pubs offer a better range4, so here’s a shor t list of the most pop ular snack types and flavours: Pork scratc hings an especially popular accompani ment to a lager, beer or cider dr ink Midland Scratc hings are traditional hand cooked scratc hings 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!
Is Crypto a Journey the Tourism Industry Should Offer?
Prompting a purchase by displaying snacks promi nently 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
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 willing to pay up to 30% more for premium, over standard snacks7 a treat for both customer and licensee!
Matthew Chapman, Co Founder and CTO of travel booking technolog y provider Vibe comments: “There are some travel companies and many consumer businesses in general that are now star ting to accept cr ypto yes But you need to understand that in almost all cases they are using some kind of interme diar y platform to handle the payment such as Coinbase or BitPay In other words, they’re adding cr ypto as they might add any other non major currency they don’t currently accept or operate in, just like they might add South Korean Won or Singapore Dollars and almost cer tainly they’re immediately conver ting that cr yptocurrency into 'fiat currency ' (the normal, real world, non digital money we all know and love , in order to avoid any exchange rate volatility risks) If you ’ re think ing about this consider that all these payment platforms charge suppliers a small fee and of course there are the implementation resources required to do this There are also tax implications in some jurisdictions, making extra accounting record necessar y Basically you ’ ve got to ask yourself does accepting cr ypto leave better off net? Right now it proba bly doesn t, but that might change in time Alex Barros, Chief Marketing and Innovation Officer from Beonprice , the revenue management & total profitability plat form for the hospitality sector, adds: “There’s a lot of questions that hoteliers might be worried about here For a star t, with thousands of cr yptocurrencies out there , hoteliers would have to continually review which ones they want to accept and which not Also they might be worried that they would need to have their prices continually fluctuating to keep up with the latest exchange rate valuation In both cases the answer is that there are companies with tools out there that can handle this and most other technical or risk related questions a hotelier might understandably have The question is at what cost? And what about the technolog y and internal resources you need to throw at the problem? Ultimately though it comes down to demand, if your customers all suddenly wanted to star t paying in
Fabian Gonzalez, Founder of Forward MAD a luxur y tourism event happening in Madrid between 5 7 October comments: “The luxur y tourism sector is consistently first in providing guests with what they want Firstly because they have a ser vice mentality of course but secondly because money is less of an issue for their audience so they don’t have to get the economics right: there will always be guests willing to pay So when it comes to cr ypto if there’s even the smallest of demand then luxur y hotels will be quick to find a way to accept payment not least as there are many ser vices out there now that turn cr ypto in fiat (or real world money!) instantly and with no risk Right now it would seem that any demand is really miniscule , but there’s indications that this is growing amongst affluent travellers Having said that, to date , I have not seen any blockchain based project that solves a real problem for travel industr y providers more efficiently than other existing technolo gies My take is that the hotels that are currently accepting cr ypto are doing this more as a marketing & PR exercise than anything else and quite a successful one given that some achieve much free publicity by doing so This is a topic that we ll be exploring during our conference as we know that many attendees have questions and doubts about this ” Alice Ferrari, Founder and CEO of airline API technolog y provider Kyte adds: “There’s over a trillion dollars invested right now in cr ypto That’s an economy the size of a well developed small nation and many of those investors are regular people As cr ypto is a ver y easy asset to liquidate many of those investors are tempted to use their cr ypto funds to pay for big ticket, one off items like a holiday So why not make that purchas ing decision easier for them by allowing them to pay directly in cr ypto? Nonetheless right now this isn’t a hugely demanded payment method clearly But that is potentially going to change as stable coins cr ypto coins whose value is pegged to real world currencies like the dollar or euro become ever more popular Perhaps now could be the moment to get ahead of the trend? Regardless of your views on this there is one other impor tant point to be considered about cr ypto and travel: the blockchain technolog y behind it is soon going to be used to power all kinds of travel experiences in par ticular loyalty and points programs as they become perhaps totally unbeknownst to the user NFTs based on blockchain We’re just at the beginning of things really, so many mas sive oppor tunities we can’t even imagine for travel are likely to come about indirectly as a result of cr ypto
We also know that seeing is believing and visibili ty can improve snack sales by 80%9
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
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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
As well as being manu factured in an eco friend ly way, and commercially compostable 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 sani tise reusables, and elimi nates the need for cleaning labour There is no planet B That’s why it’s our mis sion to produce the most sustainable , environmen tally friendly packaging on the market So what’s in it for you?
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In Adam Brown s full inter view that was recently published online , he gives his exper t view as an experienced char tered accountant and financial analyst on the current state of the economy and how busi nesses can beat the worst effects of inflation: How does inflation affect small business? | 365 Business Finance
Three Ways Businesses Can Reduce the Impacts of Inflation
Current inflation rates in the UK are set to hit consumers and busi nesses hard during the autumn and winter months, with rising costs including energ y prices a concern for many SMEs
North East Hotelier’s Association: We’re Back, And Back For Good
After a two year break because of the Covid pandemic one of the hardest hit industries, a hospitality organisation, is coming back fighting and proving that they may have been down, but they’re definitely not beat! Nor th East Hotelier’s Association (NEHA) which was established over thir ty years ago is an organisation which offers suppor t, guidance , and camaraderie with hoteliers as well as businesses associated and ser vicing this industr y Believed to be one of the biggest of its kind in England, NEHA currently has 45 of the best known hotels in the region and are the voice of the hospitality sec tor Their aim is to speak out influence and challenge the decisions made on behalf of their industr y and have their voices heard NEHA strives to make the lives of hoteliers an easier one and address some of the obstacles that often arise The organisation celebrates the success of the industr y with the Excellence Awards and recognises the most deser ving ever y year at a black tie ball this year taking place on Sunday October 2nd at The Grand Hotel, Gosfor th Park, where it is expected that over 370 guests will be in attendance and will be treated to a three course meal and a live band Collaborating with key sponsors from the region, the ball highlights the indi viduals / categories with awards given to the best and recognising the excel lence within the industr y against all the odds Their aim is to seek out the best people , those that have gone the extra mile in providing exceptional ser vice Anna Wadcock, General Manager of the Maldron Hotel and Sarah Harrison, General Manager of the Marriott Metrocentre at NEHA said: “It’s so good to be back after the most stressful two years that our industr y has ever seen Our staff have coped remarkably well and fought against adversi ty in a way that only people in the ser vice industr y could understand We’re grateful to all our members and sponsors who have suppor ted us over the years and this years Excellence Awards Ball promises to be a great evening for ever yone ” The contribution that hospitality industr y has on the economy is enormous in the region, with over 4500 bedrooms and a spend of £70M on goods and ser vices The hotel revenue alone exceeds £200M, with an economic footprint estimated at £616M Anna concluded: “In an industr y that employs in excess of 3,400 staff and influence in the region of 11,400 jobs, we hope that more hoteliers will consider joining NEHA, in order to get their voices heard ”
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According to market leading funder 365 Business Finance (www.365businessfinance .co.uk) it is entirely possible to guide a company through tough economic times without feeling too much of an impact, keeping in mind that inflation is an entirely external force As such, SMEs are urged to make long term adjustments to their business plans in case inflation is here to stay for the foreseeable future
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
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The London based lender recommends businesses focus on three key aspects of operation, first and foremost looking at cost cutting where possible by cancelling any non essential subscriptions or ser vices, find ing different suppliers and moving fur ther towards remote working Secondly by considering automation and digital solutions helping to reduce errors and increase efficiency while streamlining processes Then thirdly, by turning to alternative means of funding, with the caveat that more money can help significantly to keep a business thriving but it must be invested wisely Head of Finance at 365 Business Finance , Adam Brown, com ments, “While costs can be eliminated, and pricing can be adjusted to help increase revenue , it may be that your small business needs a signifi cant cash injection in order to continue operating However, in times of inflation, many traditional finance options are simply too slow to be of any assistance They might also have repayment terms that could leave your SME in a worse financial situation than they were originally “Less traditional forms of funding can be a more suitable alternative for small businesses dealing with the effects of inflation One of the key ben efits of revenue based financing is the freedom it gives your business Spending doesn t need to be limited to a par ticular project or depar t ment; you can invest in anything from marketing to sales and logistics ”
Work with our in house creative and digital marketers to produce campaigns and collateral that clearly con veys the positive difference you are making From brochures to social media assets, we ve got you covered www biopak com/uk or see the adver t on the facing with enquiries: Tel: 01273 kingedwards@ btconnect com Mobile: 07860
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Scottish brewer y and pub chain BrewDog is preparing to close six pubs in the UK amid rising costs and energ y bills The company has said there has been “ no prospect of any help from a clueless gov ernment ”
This comes just a day after industr y bosses warned that thou sands of pubs and restaurants could go bust in the coming months
DRS Commercial Lead Carla Brian from Biffa anticipates (and applauds) the advantages but advises planning now:
WHAT IS THE DEPOSIT RETURN SCHEME (DRS)?
WHAT ARE THE IMPLICATIONS FOR RETAIL?
Heather Scott is Senior Business Manager at Lanchester Wines (www lanchesterwines co uk)
20 CLH DIGITAL Issue 125
Encouragingly despite recycling bins still in situ at the airpor t Biffa RVMs resulted in over 2,000 containers being collected If this approach was adopted at go live this would mean that all retail ers would be able to apply for the proximity exemption and the airpor t would become the host return point for the site
HOW DOES THE DEPOSIT RETURN SCHEME WORK?
Get Great Wines to Tell Your Story
Spiralling
If your business sells a single use drinks container, this legislation change affects you and your business as par t of the Deposit Return Scheme it’s not optional, and businesses of all sizes are affected ” It’s not just applicable to Scottish businesses either ; any business impor ting and selling containers on the Scottish market must take par t England and other UK nations are also expected to announce consulta tion on their plans in due course So, while the DRS might feel a long way off, business owners must edu cate themselves on how the scheme will affect their business and plan for the scheme now, as registration for producers with Circularity Scotland will open in less than three months
“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
Biffa’s DRS exper t Carla Brian warns UK businesses selling drinks to prepare for the upcoming schemes across the countr y (www.biffa.co.uk)
According to Biffa’s DRS Commercial Lead Carla Brian who has led on the Deposit Return Scheme from Biffa, there is ONE critical detail that all businesses must be aware of before the scheme takes place in August 2023:
Businesses will need to charge a refundable deposit of 20p on all drinks containers sold in Scotland, to be refunded to consumers upon return This will apply to all single use PET plastic , aluminium, steel or glass drinks containers ranging in size from 50ml up to 3l containers There are expected to be around 30,000 return points in Scotland of which consumers can return their drinks containers back to get their 20 pence deposit return Return points will consist of any shop and hospi tality venue in Scotland which operates as a return point operator
Any business that sells a single use drinks container will be charging the refundable 20p deposit, which is levied at the point of sale and passed on to the consumer The consumer will then be able to return the container to any operating return point in Scotland All retailers must operate as a take back point, whether operating either as a manual return or using a reverse vending machine , but an RVM is not essential Operating as a manual take back point means that retailers will need to accept containers from consumers over the count er, before returning the 20p deposit to the consumer
The ONE Thing Businesses Need To Know About
There are exemptions which are available to businesses These are:
High street retailers won’t be the only ones to be affected by the scheme Online retailers must also operate a take back ser vice direct from the location that deliver y takes place Biffa is suppor ting existing customers who to operate and facilitate the ser vice on their behalf, and can offer the same for other businesses
Scotland is the first of the UK’s devolved nations to implement a Deposit Return Scheme (DRS) after its success abroad A Deposit Return Scheme encourages consumers to recycle drinks containers, such as bottles and cans The DRS in Scotland aims to ensure that at least 90% of drinks containers are captured and prevented from becoming waste It s a fundamental par t of the countr y s mission to tackle climate change and create a circular economy (whereby a product is continually recovered and endlessly recycled) Circularity Scotland the scheme administrator secured an £18m investment in May of 2022 from the Scottish National Investment Bank and Bank of Scotland to set up the DRS before announcing leading waste management company Biffa as the official logistics provider in July with the company investing £80m in the project From 16 August 2023 all drinks producers and any business selling sin gle use drinks containers in Scotland are required to take par t in the Deposit Return Scheme
Trade group UKHospitality called on the Government for urgent suppor t through a package of measures lasting until March next year, including VAT cuts, to avoid “tens of thousands of job losses” Costs Force BrewDog to Close Six Pubs
• Proximity exemption if you are w thin 400m of another return point Environmenta health exemption where premises are not suitable • Voluntar y return point Biffa has been working with businesses in preparation for DRS go live in 2023, one of which is a trial at Glasgow Airpor t The company launched a trial in November 2021 where return points were placed throughout the airpor t within close proximity of retailers selling in scope materials
“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 ” For more information on Lanchester Wines please visit www.lanchesterwines.co.uk
“Great wines tell a stor y But, more impor tantly, great wines tell your stor y “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 “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
HOW WILL THE DRS AFFECT HOSPITALITY?
For businesses selling drinks containers or on site consumption only, the DRS does operate slightly differently also known as closed loop hospitality return points Hospitality businesses can choose whether to pass the deposit on to consumers If deposits are passed onto consumers, then businesses will need to operate as an open return point However many are looking to not pass the deposit on and operate as a closed loop hospitality site where drinks containers are consumed on site and stored for collection by Biffa
A spokesman for the company said staff at the affected pubs had been redeployed in other venues and no jobs would be lost
“The Deposit Return Scheme offers a unique oppor tunity to revolu tionise the way we recycle in the UK Businesses will see themselves hit ting sustainability goals that were previously unachievable with a large increase in the amount of their products entering the circular economy “We could see a shift in consumers ’ purchase habits as we become more aware of the number of single use containers being used ever y day, encouraging the Scottish public to buy larger containers rather than multiple smaller ones, reducing our single use plastic , glass and metal consumption “Now is the perfect time for businesses to begin their preparation; the scheme launches in under one year ’ s time Registering for updates from Circularity Scotland is the most impor tant step businesses can take right now ” the Deposit Return Scheme
The pub chain plans to close the Hop and Anchor in Aberdeen, Smithfield Market Arms in London and Hop Hub in Motherwell, Scotland and also include the BrewDog bars at Dalston and Old Street in East London, as well as in Peterhead in Scotland James Watt, founder and chief executive of the company, said in a LinkedIn post that the hospitality sector faces “sheer ‘rabbit in the headlights’ paralysis of this zombie government” as rocketing costs threaten the future of many pubs, restaurants and bars He said it was “hear t breaking” to lose the six pubs but added: “Reality in the hospitality space is star ting to bite and bite hard And the government needs to get a grip, now If nothing happens, the UK looks set to lose half of its pubs and bars and all the millions of jobs these locations provide , as well as the vital role they play in local communities ”
Panasonic Helps Riverford Butchery Lower its Carbon Footprint
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 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
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The International Drink Expo makes its much anticipated return to London s ExCeL on 19th & 20th October, forming THE ultimate event to help you boost your profits, build your brand and grow your business
The International Drink Expo is Returning in October Guild of Beer Writers Annual Competition Extended to 12 September UK Restaurants Welcome a Bank Holiday Boost in Trade as Brits Enjoy the End of Summer
Brewer y • Best Communication
’ s
Data from Barclaycard Payments shows that during the Summer Bank Holiday (27 29 August), UK restaurants benefited from an 8 32 per cent increase in transac tions as Brits dined out and enjoyed spending time with friends and family Harshna Cayley, Head of Online Payments, Barclaycard Payments said: “The sunshine across much of the UK this weekend saw Brits make the most of the Summer Bank Holiday by suppor ting restaurants nationwide Despite concerns about the rising cost of living and inflation our data shows Brits are still keen to socialise and spend money to dine out with friends and family boost in trade will be welcome news for restaurateurs as they continue to recover from the disruption of the pandemic whilst grappling with the wider eco nomic challenges and uncer tainty ahead They will no doubt remain hopeful that Brits continue to show their suppor t as we head towards the festive season, tradi tionally the most lucrative period of the year ”
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!
The Guild of Beer Writers is extending the deadline for its annual awards to 12 September, giving writers, bloggers, filmmakers and other communica tors extra time to submit Entrants who submit their work from the past year stand to join the winners’ podium in November, and take a share of the high est ever prize fund of £18,500 There are a record 16 categories this year including new awards for com munication about diversity and cider For details of all award criteria and how to enter, visit https://www beer guild co uk/awards/ All entries will be judged on how well they fur ther the Guild’s mission “to extend public knowledge and appreciation of beer and pubs” Judging is car ried out by a panel of writers, communicators and industr y exper ts chaired by Pete Brown, current Beer Writer of the Year, comprising: Mitch Adams, Beer Sommelier and beer buyer at Euroboozer ; Molly Davis, head of communications at the BII; Claire Dodd travel and drinks writer ; Matt Eley communications consult ant and former editor of Inapub magazine; Fergus Fitzgerald production director at Adnams; Kelly McCar thy CBII, licensee of the Old Sun Inn in Yorkshire; John Mitchinson, co founder of crowfunding publishers Unbound; Ned Palmer, cheesemonger and author and Michelle Perrett, industr y journalist and communica tions exper t The Guild will publish a shor tlist for all categories in November, and winners and runners up for each will be unveiled at the Awards Dinner on 23rd November One categor y winner will go on to win the overall Beer Writer of the Year Award and the Guild also will also name its Brewer of the Year, sponsored by SIB A, votes cast year categories are: Best Commiss oned Beer it ng, sponsored by Greene King Beer Regional Med a, sponsored by Adnams Book about Beer Pubs sponsored by HEINEKEN Audio Beer Communication, sponsored by Asahi Beer Communication, sponsored by St Austell about No and Low Alcohol Beer sponsored by Budweiser Group UK&I Sustainability Beer and Pubs sponsored by Carlsberg Mar
Riverford Organic Farm was looking to increase sustainability in refrigeration at its new butcher y in Devon Installer, Neil McCour t of Keep it Cool, sought the advice of refrigeration specialist, Mer vin Chumun at Hawco Ltd, and togeth er specified four 10HP Panasonic Coldchain Refrigeration units to provide the best solution for the Riverford Butcher y ’ s requirements Neil McCour t of Keep it Cool, “The main challenge was to keep the rest of the butcher y running whilst the expansion was happening Panasonic cold chain technolog y was specified because of Panasonic’s sustainable and environmental credentials I know the company invests in research is leading the way in this area Riverford Organic Farm deliver to over 80,000 homes across the UK Nigel Bower, Facilities and Proper ty Manager at Riverford commented, We are look ing to make significant in roads by 2030 to drive down our carbon footprint, especially within our refrigeration requirements ”
UK • Best Video
Whether you ’ re an independent establishment or a large chain, we can’t wait to see you all there under one roof for THE drink's event of the year, are you ready to maximise your drinks sales? So what are you waiting for? Save the 19th & 20th October in your calendar and secure your free ticket now at https://bit ly/3QUsn15
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!
Having reviewed several options, the Panasonic (R744) Cold chain units proved the best option for Riverford Nigel explains: “We chose the Panasonic units as the best natural refrigeration solution, it offers the best stability and the environmental credentials, along with delivering a low energ y usage and fitted with what we wanted to achieve Energ y usage is going down and the system is so far performing as we expected to achieve what we wanted to keep a stable environment and reduce our costs so all good ” Mer vin Chumun, Senior Technical Engineer at Hawco, fur ther added, “The Panasonic cold chain units dramatically lowered the running costs, alternatives on the market are more expensive CO2 is currently one tenth of the price per kilo The Panasonic range does high and low temperatures competitors aren’t currently able to offer this In addition, Panasonic offer a five year warran ty on the compressor and two years on par ts all other competitors only offer 12 months ” To find out more about the range https://www aircon panasonic eu/GB en/ For more information on all involved: www Hawco co uk www.keepitcoolsouthwest.co.uk/ www.Riverford.co.uk
by Guild members This
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ston’s Brewing Company • Best Communication about Beer and Travel sponsored by VISITFLANDERS • Best Communication about Pubs , sponsored by Shepherd Neame Best Newcomer to Beer Commun cation, sponsored by Fuller, Smith & Turner • Best Citizen Beer Communicator, sponsored by Krombac her • NEW: Gu ld Award for Best Communication About Diver sity in Beer • NEW: Best Communication About Cider • Best Beer Business Communication • Best Self Published Beer Wr iting • Best Corporate Beer Commun cation
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22 CLH DIGITAL Issue 125
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24 CLH DIGITAL Issue 125
Payne Bros owner and Chief Executive , David Payne commented, “ as we looked to plan the future growth of our business, we identified Alliance as a company with similar values to ours, and one which mirrors our customer focussed approach We are delighted to be coming par t of the Alliance fami ly” “it will be a seamless journey for our customers and we look forward to being able to offer additional ranges and ser vice initiatives in the future”
“Even scientists are star ting to take civil disobedience actions because they feel their scientific evidence is ignored while the urgency to act is ever greater by the minute Who would have thought scientists would become activists just a few years ago?” Heath added
The Plant based Food Alliance UK has today given its full suppor t to legal action launched by the food NGO Feedback against the UK Government for its failure to include meat and dair y reduction targets in the Food Strateg y White Paper
Alliance is delighted to announce that Payne Bros Romford will become par t of the Alliance group of com panies Alliance is one of the leading wholesalers and distributors to the hospitali ty sector and has enjoyed considerable recognition for outstanding ser vice and exper tise Alliance operates throughout the UK and Ireland, offering more than 30 000 products to its customers across the varied sectors oper ated within Payne Bros is a long standing wholesaler and distributor to hospitality spe cialising in catering, bar supplies and hygiene ranges Star ted in London originally in 1876 and moved to Romford to purpose built premises in 1976 exactly 100 years after it was founded, shor tly after opening their Nor thern Warrington depot This family business has enjoyed success as a ser vice focussed supplier, with long standing relationships with its many customers throughout their long histor y in the Hospitality industr y David Elder, Alliance Managing Director said: “Bringing Payne Bros in the Alliance family is an oppor tunity to fur ther enhance Payne Bros ser vice and product offering
Catering businesses keen to demonstrate their reduction in carbon emis sions, the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers, while also highlighting the amount of CO2 saved THE FUTURIA IS HERE Futuria was introduced this year as the new naming convention for Calor’s sustainable fuels por tfolio, a key step in Calor s journey to becoming a more sustainable business Calor is on a mission to become a 100% renewable energ y provider by 2040 and we are taking our customers on that journey with us To fur ther suppor t this, we ’ ve recently launched Futuria DME fuel, also known as rDME or Renewable DME (Dimethyl Ether), a sustainable and low carbon fuel produced from renewable and recycled carbon It can reduce greenhouse gas emissions by up to 85% compared to diesel and heating oil4 We are currently working to demonstrate the use of Futuria DME across our off grid customer base with a view to scale up Futuria DME production in the coming years, to meet our sustainability goals and help our customers meet theirs To join the Futuria of off grid energ y visit www calor co uk
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 businesses the drive towards sustainability and reducing carbon emissions also needs to factor in the careful balance of customer experience and effi ciency Despite being one of the most carbon intensive fuel sources oil fuelled boilers 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 com pared 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 CALOR FUTURIA LIQUID GAS 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 compared to using heating oil and up to 80%3 compared to conventional LPG
The Depar tment for Environment, Food and Rural Affairs (Defra), which oversees the White Paper, must now submit its response to the review claim to the High Cour t in summar y
Plant-Based Food Alliance UK Backs Legal Action Against Food Strategy
Delivering A Sustainable Future For Catering Businesses
Vincent Belloc , Vice President & Managing Director at PayPal UK said: “This research highlights that whilst traditional forms of payment remain prevalent in hospitality, the pandemic has accelerated the shift towards digital with contactless payments and Order & Pay adoption set to grow fur ther This trend aligns to the demand of consumers to have the simplest and smoothest payment experience when eating or drinking out, with security being an ever growing concern as digital adoption expands ”
Alliance Acquisition of Payne Bros UK
This acquisition continues our growth plans in the UK and Ireland, and we will look to integrate Payne Bros business into our existing UK Regional and National network ”
While recent repor ts have suggested cash may have a mini revival as people look to manage their money as the cost of living soars[1], the research decisively shows that hospitality operators will need to ensure they are staying up to date with the latest payment technologies if they want to remain ahead of the competition
From Cash To Card To “Just Walk Out” Technology: New Report Uncovers How Payment Methods Are Rapidly Changing
The Feedback campaign is being handled by law firm Leigh Day law which filed the case at the High Cour t on August 23rd
Olivia FitzGerald, Chief Marketing and Sales Officer, Zonal, said: “There has cer tainly been a behaviour shift in hospitality, with more people switching to digital forms of payment, such as apps, mobiles and wearables Whilst cash remains an option for some , the overwhelming use of digital payment combined with a growing interest in futuristic and ‘invisible’ payment methods shows that attitudes have changed hugely The move towards a cashless society was accelerated by the pandemic , but our research shows that the shift is here to stay and we ’ ve reached a tipping point where venues will miss out on business if they can't keep up Karl Chessell, CGA Director Hospitality Operators and Food, EMEA, com mented: “It’s clear from this research that while cash remains an impor tant par t of people’s lives, it is steadily being replaced by card and device led payments COVID triggered a major shift to contactless methods for safety, and many consumers will be taking those habits into the future The need for hygiene also prompted some operators to create cash free venues, and they too are unlikely to rever t to pre COVID models ” “Payment is a crucial stage of anyone ’ s journey through a restaurant, pub or bar Guests who find it quick and easy will leave with good impressions but those who find it frustrating might never come back Whether using cash card phone or watch it’s impor tant that venues deliver the flexibility, speed and convenience to meet demands All operators will need to keep a close eye on changing preferences and payment innovations in the months and years ahead
“We fully suppor t the legal action by Feedback against the Government”s Food Strateg y White Paper,” Marisa Heath, Alliance CEO, said “The Government has ignored its climate advisors and produced a document that is not fit for purpose in the 21st Centur y Emissions from the meat and dair y industr y must be urgently curbed in order for the UK to stand a chance to meet its climate ambitions and avoid climate breakdown
The White Paper was published in June and failed to include any targets for reducing meat and dair y despite the Government’s chief adviser on the strateg y, Henr y Dimbleby, recommending a 30% reduction in meat consumption by 2030 Fur ther, the Government’s own Climate Change Committee has repeatedly urged the Government to include time bound targets on meat reduction, but they remain absent from the White Paper
The latest GO Technolog y repor t from hospitality tech provider Zonal and specialist data and insight firm CGA by NielsenIQ shows how the balance of payment methods has tipped decisively from cash to card The sur vey, commis sioned in par tnership with digital payments leader, PayPal, found that 71% of people no longer frequently pay with cash when in hospitality venues and 69% of UK consumers now withdraw cash less than once a week Card payments are in danger themselves, however, with mobile methods and wearable tech growing in popularity Nearly a quar ter (24%) of consumers say that when in hospitality venues they now frequently use digital wallets like Apple or Google Pay and nearly one in seven (13%) consumers say they use a device such as a smar t watch ever y or most times, rising to 25% of 18 to 34 year olds Fur thermore , a significant number of people are interested in newer tech nologies such as ‘ pay with your face’ recognition software which a third (34%) of people said they find appealing Close behind are options like digital IDs (33%) ‘invisible’ payments or just walk out technolog y (31%), such as Amazon’s ‘Amazon Fresh’ stores, and microchips under the skin (29%)
Restaurants have a real oppor tunity this summer to make a more pro found impact on their diners With restaurant reviews crucial for opera tors attention must be paid to what diners pick up on and enjoy This summer provides a chance to wow guests with all the things our research identified as being most impor tant in reviews standout food, friendly and knowledgeable ser vice , and the little touches that make people feel special This will, in turn, lead to deeper loyalty and a boost in revenue making those coveted 5 star reviews all the more likely ”
There will be approximately 95 patisseries and cafes in opera tion following the closures, the majority of which will be Bakers + Baristas sites Patisserie Valerie and Bakers + Baristas were merged in 2020, although they continue to operate under their respective brands Patisserie Valerie will also continue to operate its direct to con sumer online nationwide cake deliver y ser vice and national whole sale par tnership with Sainsbur y ’ s After the closures, the group ’ s VP Retail Limited subsidiar y will cease to trade Patisserie Valerie is being advised on this matter by char tered accountants, James Cowper Kreston and the closures will not affect any of the rest of the group ’ s business which will continue as usual it said “Whilst closing stores is never an easy decision to take , we are confident this is the right thing to do to ensure the group is in a stronger position to continue investing and delivering the high quality experience our customers rightly expect in these challeng ing times, said CEO James Fleming
Price Increases and Co2 Shortages -
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 “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
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
This month marks two years since Rishi Sunak launched the Eat Out to Help Out scheme , aimed at getting people into restaurants during the pandemic While the scheme had a profoundly pos itive impact on restaurants during its most difficult time it acted as a shor t term solu tion to a long term question how to keep guests coming back to restaurants Now, new research by SevenRooms indicates that two years on, Brits’ preferences are vastly different Analysis reveals that value for money is eighth on the priority list for consumers, indicating that restau rants need to offer much more than a discount With record numbers of restaurants now making losses amid the cost of living crisis the hospitality sector is under increasing pressure to attract customers The ‘Quest for Five Stars’ study from the guest expe rience and retention platform for the hospitality industr y, looks at what makes the top restaurants in the UK so successful, based on one of the most impor tant indicators for the quality of a restaurant guest reviews SevenRooms identified the most common themes mentioned in online reviews of the 2022 National Restaurant Awards’ Top 50, and the quality of food came out on top mentioned in more than three in four reviews TOP 8 MOST MENTIONED TOPICS IN REVIEWS OF UK’S TOP RESTAURANTS 1 Quality of food (76%) 2 Great ser vice (45%) 3 Fr iendly staff (34%) 4 Restaurant atmosphere (23%) 5 Knowledgeable staff (16%) 6 Specia or extra touc hes (9%) 7 Presentation of food (8%) 8 Value for money (7%) The research reveals that consumers also prioritise great ser vice (45%), friendly staff (34%), restaurant atmosphere (23%), and knowledge able staff (16%) Almost 1 in 10 (9%) specifically mentioned special or extra touches, such as bir thday cards, a complimentar y drink, or a tour of the kitchen being the reason for a great experience
Restaurants need to ensure they are resilient in the face of rising bills and diners feeling the financial pinch Solely offering value for money is no longer enough With meals out increasingly becoming a luxur y, these findings reveal the perfect recipe for getting a five star rating Danilo Mangano, Managing Director, International at SevenRooms, com ments: “Eat Out to Help Out had a significant impact on restaurants during the pandemic bookings were off the char ts in August 2020, bringing in much needed revenue during a challenging period Today however, we ’ re in a different time Given that most consumers have fewer pounds in their pockets, they are looking for the whole experi ence to be memorable and feel wor th it For the majority of British din ers, experience is ever ything
Consumer Priorities Have Changed
26 CLH DIGITAL Issue 125 “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 “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 “What’s more , the latest BP4 system utilises a “beer save ” function that allows landlords and craft tap room
Why Switching To Beer Line Cleaning Systems Can Save Publicans A Fortune
Patisserie Valerie Set to Close Nine Sites
By Jeff Singer, Beer Piper (www.beerpiper.co.uk)
Patisserie Valerie , which is backed by Irish private equity firm Causeway Capital, is to close nine sites that the company feels will “not recover sufficiently” following the pandemic The business said it, like many other operators in the hospitality sector, has faced a period of ‘unprecedented challenges’ in recent times, including temporar y closures due to the pandemic Despite this, many of its patisseries ‘have now recovered well, thanks to the hard work of our teams and the loyal suppor t of customers’ but there are a handful that it feels will not recover sufficiently It is to close stores in Belfast Donegal Square Belfast Castle Lane , Belfast Forestside , Victoria Station, Windsor, Dundee , Glasgow Central, Eastbourne and Exeter
Since EOTHO Discount Scheme, Analysis Reveals
Easy Cook for an Easy Life Licensee Hotelier replying
Please mention the Caterer,
1) Increase Vegetarian Choices Rice lends itself per fectly to plant based and vegetarian menu options
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
• A free from food with no GMOs • Contains 15 essential vitamins and minerals • One cup has 23% of your daily recommended folic acid
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 For more information, please visit www wanis com; email sales@wanis com or call 0208 988 1100
Our top tips to keep your profit margins healthy:
There is one other thing we need to think about nowadays Whichever community we think about, they all have one thing in common Nobody is immune from the challenges presented by global unrest and runaway inflation Factor in the wage inflation caused by a labour shor tage and you d think nothing else can go wrong then there s the energ y crisis with bills spiralling out of control We are told the recession will be shor t and sharp let’s hope they are right In the meantime , while it seems that the pent up demand for hos pitality and quality leisure experiences remains strong, it’s a brave busi ness that takes customers for granted at times like this It’s never been easy to run a hospitality business The flip side of that is that in ever y job description the most impor tant objective is to make people happy I can’t think of a more rewarding career The cama raderie with colleagues, the engagement with guests combine to make the challenges the hours and the never ending search for improvement wor thwhile Last but not least let’s rever t back to the word ‘community’ To be par t of a community is a strong human need, to suppor t and engage with a community is a privilege and a responsibility That’s why P&G Professional launched its #CommunityOnTap Awards in search of Britain’s best pub celebrating those who have found creative ways to increase footfall, bring communities together and ultimately, run a thriv ing business in these tr ying times A business that becomes par t of a community has a safety net sup por t a community and the community will suppor t you Over time as the community grows, so does your client base Regular patrons can be your greatest advocate and your strongest critic often at the same time Word of mouth is a powerful force
News when
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
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
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 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
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
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:
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
How To Harness The Power Of The Community To Generate Business
to advertising 28 CLH DIGITAL Issue 125
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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)
Chef's Buyer's Guide
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
We’ve Got A New Website! What Do You Think? Please mention the Caterer,
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
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 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
News when replying to advertising
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) Visit www littlepod co uk Licensee & Hotelier
Fylde Fresh and Fabulous
Chef's Buyer's Guide Issue 125 CLH DIGITAL 29
BRANDED SPIRITS
Cocktails Defying Cost of Living Impact
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
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
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 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! 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
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 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
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” 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 ”
30 CLH DIGITAL Issue 125 Spirits, Mixers and Cocktails
Flavourful Fun Fast Frozen Cocktails
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
Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility fur ther to influence cocktail choice 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
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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 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 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
‘Mix Like An Italian’ With The New
WHAT UK’S
Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails
(CONTINUED FROM PREVIOUS PAGE)
ARE THE
The
• Espresso
• Cosmopolitan (66k
• Mojito (57k
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
Bottleproof
To determine the rankings, the team looked at the previous 12 months of Google Search Data and calculated the monthly average for each cocktail These average totals were then stacked up against one another to determine the winning bev erage UK’s most popular Star Mar tini (108k Monthly Goog e Searc hes) Mar tin (92k Monthly Google Searc hes) (71k Monthly Goog e Searc hes) Monthly Goog e Searc hes) Monthly Goog e Searc hes)
cocktails • Porn
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” 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 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 Bottleproof Cocktails are available either direct or through selected trade wholesalers For more details, visit www.bottleproof.co.uk or email info@bottleproof.co.uk
“Being 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
Well earlier this year on trend online retailer IWOOT conducted an analysis to see what are the top cocktails of 2022
Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients masterfully mixed by Italians to create authentic refreshing premium drinks with a distinctive citrus flavour
The new range aims to bring people together in the Italian way through the tradition al aperitivo drinking occasion The six premium sparkling drinks are made to uplift shared drinking occasions, whether mixing into a cocktail, elevating a mocktail or ser v ing over ice with a slice; inviting consumers to savour their drinking moments in style Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm known in Italy as the aperitivo moment keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021 compared to just 4% in 20191 Italian to our core , this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range Indeed, for moments to savour, mix like an Italian ” Available to purchase online and in the on trade directly from Nestle Waters See the adver t on this page for details Range Of Premium Mixers Cocktails Defying Cost of Living Impact
From Sanpellegrino
FAVOURITE COCKTAILS?
Spirits, Mixers and Cocktails Issue 125 CLH DIGITAL 31
Piña Colada
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! 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 Into
Sovereign - Bringing Imagination
Pop-Up for Profit!
‘Pop up ’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance At all levels of operation initial costs can be much lower, outdoor areas can still be multi purpose and storage space is kept to a mini mum Spot the ‘deliberate’ mistake in the car toon BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids! Whilst Cinders gas barbecues fold flat for easy stor age , the popular Classic TG160 model is capable of over 1000 burgers a day at a large event which must be the fastest pay back on equipment ever! Made in Britain and with a two year warranty for commercial use , the work horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one side and a couple of gastronorms on the other, to de skill and make life a little less fraught Smaller half sized models also available www cindersbarbecues co uk Have a great summer and remember, POP UP for EASIER PROFITS
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
Play Please mention the Caterer, Licensee & Hotelier News when replying to advertising Outdoor Leisure 32 CLH DIGITAL Issue 125
Bolsius Helps to in
Professional
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
their Outdoor Spaces Outdoor Leisure Issue 125 CLH DIGITAL 33
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Unlock Revenue
Monster Mesh
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 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
Operators
“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
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
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
“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
UNIQUELY MODULAR, UNIQUELY MODA
Keeping Food Hot? We Have All The Answers
With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements
Moda,
To find out more about our products visit https://wholesale sausageman co uk
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 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
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
commercial@modafurnishings
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
A TAILORED APPROACH
First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box 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
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 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 ’
www modafurnishings
The Sausage Man
Although The Sausage Man don’t stock all 1,200 of Germany’s sausage varieties they cer tainly stock a lot!
Outdoor Leisure
SMART FURNITURE TO DRIVE BUSINESS ES FORWARD With their all weather materials and uncompromising build quality Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace and the great British weather Ever y item of luxur y outdoor furniture is designed exclusively in house This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round What’s more, Moda’s market leading three year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages rein forces their commitment to client satisfaction Take the first step to maximising the use of your out door space Talk to one of Moda s Commercial Business Development Managers Tel: 033 3363 7015, email: co uk or visit co
Where Outdoor Furniture Really Means Business 34 CLH DIGITAL Issue 125 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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
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 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! 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
Authentic Spanish Sangria – Now In A Can! Outdoor Leisure Issue 125 CLH DIGITAL 35 Make First Impressions Count with Major Plants Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Products and Services
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
For sales and more information visit us online at www buzzcateringsupplies com or see the adver t on page 15
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 5
page
Launches
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
36 CLH DIGITAL Issue 125
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
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
Catering for the differing needs of consumers at breakfast can be a tricky business We know that they want taste but are concerned about the healthiness of their breakfast so delivering tasty healthy cereals has always been a focus for us Weetabix Original is and will always be a low sugar, high fibre cereal It is low in salt fat & sugar to aid a balanced diet for tified with vitamins and iron It is by definition HFSS & CQUIN compliant Our more indulgent products such as Weetabix Chocolate Chocolate Crispy Minis and our new launch Weetabix Melts also share strong nutritional credentials with the parent brand Cereal has a lot of versatility it’s quick and convenient but can also be personalised with additional top pings and different milks, which taps into the trend for personalised breakfasts This is a great option for 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
‘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
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
'Kiln' Tableware
How to Cut Water Use, Bills and CO2 in One Simple Step
A Compostable Straw That Does Not Go Soggy in Your Drink?
Denby
The savings are possible with the installation of Smar ti Environmental s eco friendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal run ning bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals Ending the need for water, the eco friendly, retro fit Vor tex valve typically saves 100 000 litres of clean water and 105kg CO2 per urinal per year It also prevents air borne infections caused by flushing urinals which have been shown to spread 500 000 germs per inch per flush landing on skin surfaces and clothing spreading viruses including Covid 19 influenza and norovirus
By David Bone , Foodser vice Channel Manager, Weetabix
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 INTRODUCING OUR NEW CELLAR REPORTING 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 The 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 OUR GUARANTEES 1 Guaranteed to reduce ullage , improve your carbon footprint and save you money 2 Guaranteed to improve beer dis pense quality, protecting yields and sales 3 Guaranteed to relieve the stress associated with organising staff 4 Guaranteed to provide profes sional, fully trained operators 5 Guaranteed to carr y out the first clean FREE of charge and provide a ser vice without any contracts or upfront costs ‘Great ser vice , always on time and great value for money Would recommend to any venue big or small Saves a lot of time and energ y when we are all busy ’ Lloyd Price , Proprietor START A CONVERSATION WITH CLEAR BREW TODAY We 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 During this first visit we 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
New Additions to the Weetabix Portion Pack Range Better Beer, Better Business
Weetabix Original and Weetabix Chocolate are now available as two biscuit por tion packs in the classic Yellow Box format Weetabix Crispy Minis Chocolate Chip is available in a 40g por tion pack Convenient, easy to prepare , hygienically packaged and por table , Weetabix’s por tion packs are ideal for breakfast ser ving occasions Weetabix On the Go breakfast drinks are a great way to offer a convenient way to star t the day for cus tomers Available in deliciously smooth chocolate , vanilla, strawberr y, or banana flavours, our Weetabix On the Go range all provide the protein, energ y, and fibre of a typical Weetabix cereal with milk Alpen cereal bars also offer a perfect snacking boost to offer any time of day offering a high in fibre snack in a range to tasty flavours See the adver t on page 13 for fur ther information or visit www.weetabixfoodser vice .co.uk
“We
Cut Bin Collection Costs
We wish them great success 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 125 CLH DIGITAL 37
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 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 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
y
Large bins of food waste are costly to collect and cause hygiene health and safety, pest and smell issues Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to on site food waste processing Meiko’s BioMaster range features a hygienic stainless steel hopper which can stand alone or be built into tabling BioMaster pulverises all typi cal food waste including oil, grease , liquids, fish skins and flowers This is then pumped automatically to on site sealed storage for collection by tanker Collections could change to being ever y few months instead of weekly or for 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 BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains
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 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 Commenting on the project, Ian Manson, Sales Director of Stephens Catering Equipment said, were delighted to design, install and project manage the Fit Out of the Clayton Hotel, Bristol
superior wash and
Our FloorTech®
E: jonnyb@floortech.com | T: Int 0161 775 2942 W: www.floortech.co.uk FloorTech® - At the Forefront of Flooring Technology The latest 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
does so without damaging delicate items Thanks
working environment E: info@floor
being just one minute The powerful wash pump delivers
rapid throughput,
Unit 6 Thames Trading Centre,Woodrow Way,Irlam,Manchester M44
7 dedicated wash cycles with
fastest
the machine’s soft star t function,
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 125 CLH DIGITAL 39 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Trazcon®
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 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 tech a FloorTech® commercial kitchen floor and protect the welfare of your staff. has certified slip ratings and has superb upgrade potential for future modifications. flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system. 6BP. time sensitive sites requiring there are the cycle a due to it to the SPH515’s fully
double skinned,
Our
com T: Int 0161 775 2942 W: www floor tech co uk SUPER CLEAN, PINHOLE FREE, RESIN FLOORS Choose
Cemco (The Catering Equipment Maintenance Company) 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
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
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 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
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
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
New DrainMinor C (Combi Oven Pump) Creates Considerable Interest
Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment
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
Commercial Kitchen Fit-Out 40 CLH DIGITAL Issue 125 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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 42 CLH DIGITAL Issue 125
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
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 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
By Nicola Ball, Associate Interior Designer at KKA (https://kka studio)
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 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
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 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 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
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 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 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 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 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
and par tner with local suppliers to offer different dining experiences
Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture Supplying all kinds of establishments from high end hotel chains to small local takeaways We keep in stock a huge variety of items ready for immediate dispatch and can fulfil a wide range of bespoke orders We deliver to all areas of the UK, Ireland & 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 ser vice We'll organ ise ever ything from a suitable time and date , profession al clearance staff to remove contract furniture whether fitted or unfitted 01733 310 115 sales@mayfairfurniture co uk www mayfairfurniture co uk
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 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
London Roof Garden Boasts Toilet Block Thanks to Saniflo
Design and Refit Issue 125 CLH DIGITAL 43 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Mayfair Furniture
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
Please mention
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
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
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 deterrent
Gas Water Heating & Sustainability
DELIVERING ON A GLOBAL SCALE
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
From Concept to Fit-Out with CFG the Caterer, Licensee & Hotelier
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
breaches GDPR MAJOR BRANDS TRUST CARDSSAFE Over 5000 brands in the UK use CardsSafe Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars utilise the system Benefits to using CardsSafe in bars, restaurants and pubs: Managing customer tabs Helping to increase spending, therefore profits • It is a significant
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 • Wireless • Customer s have peace of mind that the r bank cards are kept safely and keep the unique key! Average spend is up and chargeback has vir tually dis appeared after we installed CardsSafe which really puts our customers minds at rest Timothy, Young’s Bar Manager CARDSSAFE IS AFFORDABLE! Each CardsSafe unit contains ten card drawers that can be hired for just £9 99 per month In addition each hire comes with customer ser vice troubleshooting, free replacement keys, and additional units can be added at any time The question is can you afford not to have CardsSafe as a par t of your business? For more information, please visit www cardssafe com Or contact the sales team on 0845 500 1040 Benefits of CardsSafe for Your Business Design and Refit 44 CLH DIGITAL Issue 125
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
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 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
News when replying to advertising
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 125 CLH DIGITAL 45 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
High quality contract grade furniture is impor tant in any venue , but none more so than in outdoor seating areas, where it needs to look good while lasting through many unpredictable British summers Trent Furniture supply a huge range of outdoor furni ture for pubs, cafes and restaurants A firm favourite is the Monaco Stacking Chair Available in wood effect, alu minium or a strong woven synthetic wicker finish in natural, black, red or green, this durable and stylish chair looks great in any outdoor setting, can be stacked up to 10 high, and is currently on offer from only £39 90 Alternatively, the Plaza Chair is a cool and contem porar y choice for your out door seating Hardwearing black synthetic rattan is handwoven over a rust resistant alu minium frame to create a durable chair that pairs effor tlessly with the hardened glass topped Plaza Table For beer gardens, nothing beats the traditional picnic bench Trent Furniture’s new Chunky Picnic Table is available in three sizes star ting at just £145 90 The 4cm thick rustic oak finished spruce wood with smooth tim ber slats provides the ultimate in durable comfor t For more information please call 0116 298 9842 or fill in our contact form at www trentfurniture co uk/contact us South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi nationals We spe cialise
Make the Most of Summer with Outdoor Furniture Keep It Cool Keep it Cool are the
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 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 Hotels, 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 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! Freephone: 0800 917 7943 e: sales@euroser vice uk.com www euroser vice uk com New Ranges Launched by ILF www.ilfchairs.com email;terr y.kirk@ilfchairs.com 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 Their new online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y seating Barstools Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, 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 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 Design and Refit 46 CLH DIGITAL Issue 125 Please mention the Caterer, Licensee & Hotelier News when replying to advertising What Can a TROLLEY Do For You?
Vicaima, as one of the leading European expo nents of contem porar y joiner y solutions, including interiors doors, doorsets wall pan els and associated furniture products have just intro duced a new brand for profes sionals called Infinity Combining their extensive experi ence within this sector with the latest technological advancements in image realisation, they present a major step forward for the world of interior design, enabling creative vision to be made real, with imaginative design composition that encompasses multiple elements No longer constrained by conventional limitations, Infinity provides scope for interior design professionals to think beyond what they thought was possible , towards what they would ideally like to achieve Whether creating a theme that brings rhythm and repe tition, or a more dramatic and contrasting vision with pronounced statement pieces, Infinity can make it real Infinity permits almost endless possibilities when it comes to visual aspect with choice of colour tone pat tern and even the perception of texture This enables interior designers and specifiers complete flexibility when aiming to deliver bespoke project solutions However, for those professionals looking for insight from the Vicaima exper ts in trends and fashions, Infinity’s top three collections offer a myriad of fresh inspiration Select from either wood, stone or metal for an immersive experience which includes among many others, Spalted Maple , Terrazo Amber and Antique Patina
Once the design and hues have been chosen, it is then a matter of selecting which joiner y elements can be combined to reflect the desired theme Here Infinity broadens horizons and uniquely permits creators to match and play with individual pieces in a way that has traditionally been limited Blending integral building ele ments such as interior door assemblies and decorative wall panels with more ephemeral components like wardrobes and furniture to achieve the perfect balance While flexible aesthetic design is the hallmark of Infinity, it should not be forgotten that as a Vicaima brand, superior quality and performance are integral to all elements Exceeding industr y recognised standards and in the case of doors and doorkits, third par ty fire accredited to both TRADA and the British Woodworking Federation, all products are environmen tally produced and FSC cer tificated Infinity marks a new era in design for interiors whether in public commercial or residential applica tions Expanding, evolving and elevating both the cre ative process and eventual project realisation by combining visionar y image technolog y with industr y leading joiner y manufacture , to achieve outstanding results For more information or to request a brochure visit www vicaimainfinity com
Design and Refit Issue 125 CLH DIGITAL 47
Imaginative and Integrated Interior Design, Vicaima Makes It Real!
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
3. INVEST IN EQUIPMENT
Property and Professional 48 CLH DIGITAL Issue 125
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
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: 1. USE DATA TO IDENTITY TRENDS AND FORE CAST FUTURE DEMAND SPIKES AND TROUGHS
2. CONSIDER SEASONAL MENUS 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
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 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
5. LOOK AFTER YOUR STAFF
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
The Property Market Within The Hospitality Sector - Do Hotels Profit from Short-Stay Holidays and Is This On the Rise in the UK?
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 The finance can be used for any business purpose whether that s: • Managing shor t term cash flow issues
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
Extreme Weather and The Hospitality Sector
If you’d like to find out how much finance you qualify for, visit www capify co uk/hospitality fund
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 -
We're Here to Support Your Hospitality Business
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
With the right equipment, you can make outside areas more suitable to covers all year round Heating and coverage can keep your gardens and covered patio spaces commercially viable throughout rain and cold The same is true of internal dining, where air conditioning or open facades can be a welcome relief from scorching temperatures outside 4. CONSIDER YOUR DISTRIBUTION STRATEGY.
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
How to manage operations in heat waves and cold snaps
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
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
• Purc hasing extra food and dr ink • Hir ing additional staff • Purc hasing new cater ing equipment Our flexibility means we will tr y and look beyond your credit histor y when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth
Capify
By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www koroshfarazad com)
Comes on the Market
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
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
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
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 The Westmorland Inn is quite simply a brilliant business that is only available as the owners wish to retire With a highly rated restaurant & pub for the past 4 years on Trip Advisor the new owners can be assured of a great business moving forward With a large lower ground floor restaurant fully equipped commercial kitchen bar area with additional mezzanine area and then 8 great en suite letting rooms Is this a bar with a restaurant and letting rooms a restaurant with a bar and rooms or a B & B with bar and restaurant we d suggest all 3 The restaurant offers good traditional food, the cosy bar has a range of 5 real ales, draft lagers, wines, spirits and a large 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 The business is currently owner operated but managed allowing the new owner to do as little or as much as they like Also, with opening hours 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
Bowness-On-Windermere
PROFITABILITY & OPERATIONS
To book a viewing call 01539 444461 or see the adver t on this page for fur ther details Westmorland Inn,
The
Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed. Property and Professional Issue 125 CLH DIGITAL 49
