Out of all the tributes I have read and we have received I think our new Prime Minister summed it up ver y well when she said the Queen had been "the rock on which modern Britain was built"
The Queen had reigned throughout my entire life , and like the rest of the countr y it is almost impossible to imagine our countr y without her
I understand that on the Isle of Man all pubs will be closed for 24 hours from this morning (September 9, 2022), until their standard opening times on the next day
I ver y much hope it is not a case of too little too late! Businesses are in exactly the same boat as domestic users, and should be suppor ted for at least as long Fur thermore Ms Truss unless she has spent the last few years in a cave on Mars will be well aware of the industr y ’ s ongoing battle with over taxation in par ticular VAT
I was disappointed at our new Prime Minister Liz Truss’s proposals to suppor t the sec tor struggling not only with energ y but a multitude of other issues Ms Liz Truss revealed a six month programme of suppor t for businesses struggling to pay their energ y bills and under threat of closure , unveiling a scheme for businesses and non domestic users will prevent businesses, par ticularly the hospitality sector from facing rises in their energ y bills of as much as 600pc
EDITOR
We are privileged to be able to lead with some won derful hear tfelt tributes from sector leaders and figures, paying tribute to Her Majesty’s glorious dedicated 70 year reign
Welcome to the latest issue of CLH Digital
"Depending on the nature and location of their business and the tone of planned events, some businesses may wish to consider closing or postponing events especially on the day of the State Funeral, however this is at the discretion of individual businesses "
the opposite in fact If ever the nation’s hospitality sector and pubs were needed by the community it is now Pubs are one of Britain’s venerable institutions, and to my mind, her alded as the best place for respects to be paid while raising a glass in honour of the Queen’s magnificent 70 year reign
That said, we now welcome King Charles III, who I understand will travel to London to meet the Prime Minister and prepare for a national address tonight (Friday the 9th)
After the initial six month scheme , targeted suppor t will be provided to the most vul nerable businesses, such as restaurants and pubs This will be reviewed after three months
This was yet another oppor tunity to show bold and decisive leadership, cut VAT to at least 12 5%, and keep the cut until at least Christmas 2023
Fur ther details can be seen at www catererlicensee com
Editor's Viewpoint
Peter Adams 2 CLH DIGITAL Issue 126 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
The question at the moment is whether to remain open or closed? At the time of writ ing, I understand that there is no obligation for venues to close over the next 10 days, with the final decision down to individual businesses
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
Official guidance from the Government states: "There is no obligation on organisations to suspend business during the National Mourning period
Figures from UKHospitality reveal that one in 5 businesses will go under if they do not receive suppor t
The British Beer & Pub Association have issued a statement which is included in our lead ar ticle that: "In the coming days we will work with our nation's pubs and brewers to pay respect in communities across the countr y " Personally, and it is only my “10 penneth”, I think it would be a mistake to close Quite
Welcome though this suppor t is it is like putting a sticking plaster over a broken leg i e a shor t term bailout to help with energ y costs is simply not enough
And while some may to choose to shut as a mark of respect most across the UK are from what I can see in media repor ts, expected to operate as normal
The Prime Minister needs to sit down industr y leaders and thrash out a long term sus tainable plan That said, I think it might be time for one of my letters to our new Chancellor Kwasi Kwar teng I didn’t get much relief when I wrote to former Chancellor Rishi Sunak and that was while the sector was experiencing a variety of issues they were nothing compared to the issues of today which, as stated above , need bold decisive 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
Adding "Britain is the great countr y it is today because of her "
Like the entire nation we here at CLH News are deeply saddened at the death of her Majesty Queen Elizabeth II
(CONTINUED FROM FRONT COVER)
PATRON OF THE LICENSED VICTUALLERS’ SCHOOL
Speaking to the Lancashire Telegraph, the Entwistle said: “In honour of Her Majesty the Queen and her passing yesterday we have decided to sell all pints for 6p which was the price when Elizabeth ascended the throne in 1952
In a statement posted to social media, Pride of Britain Hotels wrote: “Our profound sadness at the passing of Her Majesty The Queen, and sympathies with our royal family and the entire nation
“We are a community local, and we want to let our loyal customers celebrate her life with a pint and toast her majesty for 6p ”
GRATEFUL FOR THE 70 YEARS OF PUBLIC SERVICE
“Our sincere condolences to the Royal Family and our hear tfelt trib ute to Her Majesty the Queen for a lifetime of devotion and dedicated ser vice ”
We all offer our sincere condolences and hear tfelt sympathies as we join with people around the world in mourning her loss
The Charity and its schools have an historic and strong relationship with the Royal family going back over 180 years The Licensed Trade Charity or Society of Licensed Victuallers as it was then was granted a Royal Char ter in 1836 with King William IV becoming the first royal patron of the Licensed Victuallers’ School The royal connection has con tinued ever since , with the late Prince Philip patron of the Licensed Trade Charity and Her Majesty the Queen patron of the Charity’s LVS Schools (formerly known as Licensed Victuallers School) since she ascended to the throne in 1952
Her Majesty the Queen and His Royal Highness, The Duke of Edinburgh visited the Licensed Victuallers School then in Slough in 1978 to mark the 175th anniversar y of its foundation The Queen visited again in 1994 after the school had moved to its cur rent site in Ascot and unveiled a commemo rative plaque to mark the occasion which has pride of place in the school reception
DEVASTATING LOSS TO THE NATION
The Goring, often believed of as The Queen’s favourite hotel, wrote on its official Instagram page: “The directors and staff of The Goring express their great sadness at the news of the death of Her Majesty The Queen Our beloved monarch will be sorely missed by her family, the nation and The Commonwealth
for over 180 years Our thoughts are with Her Majesty’s family and friends ”
Her Majesty the Queen was a much loved and valued patron of the LVS family of schools for 70 years, having become patron of Licensed Victuallers’ School in 1952 when she ascended to the throne The LVS family of schools have been honoured to have Her Majesty the Queen as their figurehead
Emma McClarkin chief executive of the British Beer & Pub Association said: Along with the nation and the world, we are deeply saddened to hear of the passing of Her Majesty Queen Elizabeth II Her reign and duty to the countr y has been extraordinar y and on behalf of our mem bers, we would like to pass on our condolences to the royal family In the coming days and weeks, we will be working with our nation’s pubs and brewers to pay our respects in communities across the countr y ”
“The Queen has been the most incredible force for good She won the hear ts and respect of people and nations around the world
LVS Ascot Principal, Christine Cunniffe , representing all three LVS Schools said: “It has been a privilege to enjoy the patronage of The Queen for the past 70 years and we look forward to continuing to deliv er the best possible independent education to our students with the suppor t and patronage of the Royal Family”
BEER CUT TO 1952 PRICES
Hospitality Sector Pays Tribute to Her Majesty Queen Elizabeth II
The Institute of Hospitality said: “The Institute of Hospitality is sorr y to hear of the passing of Her Royal Highness Queen Elizabeth II Our thoughts are with her family, and the countr y, at this time ”
Kate Nicholls, CEO of UKHospitality, said: “The passing of HM The Queen is a devastating loss to the nation My prayers are with her family at this terribly sad time She has touched the lives of millions during her reign and her leadership, ser vice and sense of duty will remain an inspi ration ”
An East Lancashire pub today (September 9) cut the price of beer in tribute , the Entwistle Hotel, cut the price of a pint to 6p from between 10 am and 11am today, reflecting the average price of a pint in 1952, the year The Queen succeeded the throne
Julia Simpson, WTTC President & CEO, said: “WTTC , its Members, and the global Travel & Tourism community are deeply saddened to hear of the death of Queen Elizabeth II
The flags at the Charity offices and LVS Ascot School, outside the Sussex Centre of LVS Hassocks and on the chapel roof at LVS Oxford are being flown at half mast, as a mark of respect
Pride of Britain also announced they would postpone a planned late summer par ty at The Goring next week, out of respect
Issue 126 CLH DIGITAL 3
Wetherspoon took to its website to send its condolences to the Royal Family using a black banner to pay their respects: "J D Wetherspoon extends its sincere condolences to the Royal Family on the death of Her Majesty The Queen The company is grateful for the 70 years of public ser vice which the Queen gave to the people of the United Kingdom and the Commonwealth, to whom she dedicated her life " They wrote
“Her Majesty has been an enduring symbol of stability for us across the UK and the commonwealth for over 70 years We salute her long life of ser vice ”
Chief Executive of the Licensed Trade Charity James Brewster said “Our whole Licensed Trade Charity community is saddened by the loss of Her Majesty the Queen We are proud to have held royal patronage
making
www showmansshow co
For hospitality businesses, creating your own apprenticeship scheme can increase employee retention and motivation, giving you access to trained staff and pushing more sceptical newcomers into the industr y Likewise , providing work experience placements and internships for young people can also encourage new tal ent and drive recruitment
by
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 vices in a live environment which is really useful for purchasing Showman’s hospitality details exhibitors visiting uk
4 CLH DIGITAL Issue 126
Hospitality has seen trouble ever since COVID 19 hit, with a staffing shor tage running rampant across all sectors The record shor tage is costing the hospitality industr y £21bn in lost revenue ONS figures are showing the hospitality sector has 174,000 available jobs which are 83% higher than in March May 2019
Following the success of London based pasta deliver y company OTTO, Michelin starred chef Phil Howard and business par tner Julian Dyer (Pots & Co) are set to open their first bricks and mor tar site in early November Having initially debuted as an online deliver y ser vice in May 2021, OTTO will celebrate Phil’s career long love of pasta with its simple ingredient led dishes with a chic , all day pasta bar located in Piccadilly Phil’s love of pasta will shine through in the OTTO menu offering delicious authentic pasta dishes flanked by simple , freshly prepared snacks, star ters and desser ts The 74 cover site will be stylish and casual with the focal point of the pasta bar an open central kitchen where the pasta magic is visible for all to see The light filled space will have a neutral colour palette think stone coloured walls, oversized rattan light shades, touches of olive green mosaic tiles and wooden fea tures which will come together to evoke a warm and comfor table Italian trattoria Phil comments: “It would be fair to say that I have spent my career to date cook ing a cer tain kind of ingredient at a cer tain kind of price point I ve loved it all, and continue to do so, but it is exciting however to have a project that can be delivered without compromise at a price point that is wholly accessible to all The fact that pasta is the medium is the icing on the cake and with the fantastic team we have in place the goal is simple to bring pleasure to fellow Londoners by sharing authentic pasta dishes in a relaxed fun environment ” New Opening: Phil Howard Set to Launch Pasta Bar OT TO in November
about the show and
ser
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
Perhaps your employees can offer a fresh perspective on how to overcome the hospitality staff shor tage Not only will you get some brilliant ideas but your team will feel empowered by their employer listening to what they have to say
Creating a structured and comprehensive training procedure is essential to building a workforce of effective , like minded individuals Providing staff with all the appropriate learning tools and resources so they can under stand the work environment and how to do their job
A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality
IMPLENTATION OF TRAINING SCHEMES
decisions A visit to The
Utilising social media is an excellent platform to get your name out there With social media, you can create hundreds of like minded indi viduals within your own industr y We recommend you star t by creating a Twitter and Facebook account
Show is an absolute must for anyone involved in events and
HIRE WITH THE LONG TERM IN MIND
There are many ways to make your business an appealing place to work, such as increasing employee pay This is a great way to maintain and attract talent for your business but also incentivises productivity, rewarding employees for doing the right thing Implementing an incen tive program will allow you to design ways to reward behaviours you want to encourage in your business
Show viewers what your business environment is like and what your business values are Social media is par ticularly useful for businesses in the hospitality industr y as you can easily post potential job roles When adver tising a job it is impor tant to give in detail what the role will entail
Although the current staffing landscape may seem bleak, we are confident you can thrive if you follow our tips to help your business overcome the hospitality staff shor tage
You can find more
ADVERTISE EFFECTIVELY
A good way to do this is when choosing between candidates pick the one that is likely to integrate into your working environment and will get along with customers, even if this comes at a cost to experience
Asking about how they work and handle themselves in cer tain situations is a great way to build a picture of what kind of person they are and how they will fit into your operation Finally, if all else fails we advise going with your gut After all, you are best equipped to identify which candidates will work best for you and your business
With staff shor tages surfacing you need to find ways for your business to get ahead of the competition To do this tr y and develop a healthy working environment This, in turn, will make people want to join your com pany as you have a good reputation
Promoting teamwork within your workplace will not only increase productivity but will allow your business to be more flexible This is par ticularly effective with the current hospitality staff shor tage by reducing tension within your business
Getting ideas from the people who work for about their work can provide invaluable information Asking your staff about how they think the business can improve and how they can do their job more effec tively will generate a work culture that encourages innovation
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
Facebook is a great way to meet new people and gain high quality leads directly from your profile This is a great way to find talent within the hospitality sector Posting consistently on Twitter is a great way to build an online presence This is where being in the hospitality industr y has perks Create videos, and pictures and post them on your page , editing them to seem appealing to your target audience
EMPLOYEE SUGGESTIONS
Creating a positive learning atmosphere will improve employee retention as you are providing them with an outlet for thorough learning Nowadays training can be conducted remotely but if you’d prefer face to face that is also effective However, we recommend using apprenticeships to train staff
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
or see the adver t on the facing page
Getting your business's brand out to the correct people is essential
ENHANCING THE WORKING ENVIRONMENT AND ESTABLISHING A GOOD REPUTATION
To counter the shor tage in hospitality staff it is impor tant to hire staff that will stick around long term The most effective way to prevent staff shor tages in the future is to hire staff with longevity in mind This in turn will save you time and money as training staff up only for them to eventually leave can cause a major hin drance to your business
Apprenticeships are an excellent gateway for hospitality newcomers who are looking to break into the industr y, providing them with networking oppor tunities, industr y experience , and a good understanding of how the industr y operates
With high staff retention, a good reputation and working environment, and excellent training courses your team will be dying to refer you to friends in the hospitality industr y All these factors are likely to boost staff referrals saving you time and money that would otherwise be spent adver tising the job vacancy Utilising your employee's associates is the perfect way to find lots of talent in a shor t amount of time
By James Evans , commentator for Snapshot Staffing (https://snapshotstaffing.com), a UK based staffing agency.
It is impor tant to understand how your business can attract and retain staff to mitigate the damage caused by the shor tage Luckily our exper ts at SnapshotStaffing have outlined some tips outlining how to adver tise job vacancies effectively, maintain staff retention, and more
To register to attend The Showman’s Show 2022 please click https://tinyurl com/pjyxkkds
ENCOURAGE STAFF REFERRALS
How To Keep Your Business Afloat During The Hospitality Staff Crisis
“But businesses cannot wait for three months to find out what suppor t is planned nor can they wait until
Business Energy Bills to be Capped to Stem Wave of Closures
Ministers have not yet provided a figure of how much the suppor t will be wor th, but said it will be “equivalent” to what is being provided to con sumers
Steve Alton, CEO of the British Institute of Innkeeping (BII) commented: We have left Government in no doubt about the crushing impact of energ y costs on our members’ pub businesses and we are pleased that this has been specifically recognised in today’s announcement Beyond the impact of energ y, pubs across the nation have seen their long hoped for recover y stopped in its tracks by chronic staff shor tages, repaying pandemic specific debts, a crippling rise in the cost of doing business through inflationar y rises and a squeeze on consumer spending with many pubs already loss making
“Escalating energ y costs have rendered long standing essential local businesses simply unviable We await the detail on how this price guarantee will be applied for our nations’ pubs and the impact that this will have on their sur vival Today’s announcement looks to tackle the specific energ y issue and we look forward to again working closely with Government to urgently deliver the wider package of investment that will be needed to allow our members to trade through these exceptional challenges and be at the hear t of growth in our econ omy ”
The sur vey showed average energ y price increases for the hospitality sector of 238%, with more than 70% of businesses seeing bills more than double , and nearly 30% hit with rises of over 300%
The scheme for businesses and non domestic users will prevent business es, par ticularly the hospitality sector from facing rises in their energ y bills of as much as 600pc
have signed a letter asking the Chancellor to urgently deliver a package of suppor t to
As a result hospitality businesses are having to take drastic action Three quar ters are being forced to hike prices, more than six in 10 are reducing staff hours, four in 10 are reducing headcount, and half are cutting trading hours
Following the results of the sur vey, nearly 300 leading UK Hospitality businesses put their names to an open letter asking new Chancellor, Kwasi Kwar teng, for “ a plan that cuts business costs, stimulates demand
Just Eat, Marriott International, Mitchells & Butlers, Pizza Hut UK, Caffè Nero and Merlin Enter tainments are among the signatories, alongside dozens of smaller pubs, bars, restaurants and hotels in England, Scotland and Wales
The figures emerged from a recent sur vey of operators in the sector, which showed that, on top of energ y price rises the cost of living crisis will cost an anticipated £25bn loss in trade likely to result in a 15% drop in employment This is equivalent to 383,000 jobs across the UK
The letter proposes a five point plan of action through to April 2023, with a review in early 2023: A 10% headline VAT rate for hospitality in 5 Hospitality Businesses Won’t Survive Without Support
Issue 126 CLH DIGITAL 5
Ms Truss said the business secretar y will work with businesses on a review to determine where this will be targeted to ensure those “most in need” get suppor t She said the review would be completed within three months
Earlier today almost 300 hospitality companies wrote to the government calling for more suppor t including a cut in VAT and a freeze in business rates
After the initial six month scheme , targeted suppor t will be provided to the most vulnerable businesses, such as restaurants and pubs This will be reviewed after three months
1
UKHospitality chief executive Kate Nicholls tweeted that it was a “positive plan” to star t tackling price rises but said businesses could not wait for three months to find out if fur ther suppor t was available
the end of the price freeze to receive it without urgent details who and how it will be targeted, many hospitality biz will be forced to take difficult decisions
300 hospitality CEOs help the sector as it cost increases of 238%
and tackles inflation ”
The increases mean average energ y costs as a percentage of turnover have jumped from 5% in 2019 to 18% today This makes energ y bills now the second largest cost (up from fifth) to businesses, a greater pro por tion of turnover than rent and rates combined
New Prime Minister Liz Truss has revealed a six month programme of suppor t for businesses struggling to pay their energ y bills and under threat of closure
2 A business rates holiday for all hosp tality premises , with no caps applied 3 Deferral of all environmental levies 4 Reinstatement of a generous HMRC Time to Pay sc heme 5 Reintroduction of a trade credit insurance sc heme for energy UKHospitality CEO, Kate Nicholls, said: “The hospitality sector is critical to our national economic and social recover y and with suppor t will be well placed to drive growth, generate jobs and invest in local com munities To achieve this however, the new Government needs to act quickly to address the soaring energ y costs that are strangling the sector “We are encouraged by talk of energ y price freezes for families and businesses but this won’t be enough to save hundreds of businesses and thousands of jobs in the sector The package of five measures we are asking for will help us guarantee jobs and wages, to ensure that businesses stay afloat, and to preser ve and grow our communities across the UK ” 1
New figures from leading hospitality body, UKHospitality, lay bare the sector s struggle to sur vive , with one in five businesses saying they will not sur vive the current crisis Three in five operators admitted they are no longer profitable
We look forward to working closely with the new business secretar y on plans to suppor t hospitality recover y to give businesses headroom to sur vive , return to growth and positive contribution in so many local communities ”
Nicholls wrote: “Positive plan to star t tackling cost of doing business and energ y crisis Really welcome recognition of need for immediate action on commercial energ y bills and fur ther suppor t needed to industries like hospitality most at risk VAT and rate relief quick and effective cash injection
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
“Anyone is of course welcome to join in our celebrations we ’ ve also had a number of Nigellas attending to strengthen our numbers!
name , with non Nigels also welcome Funds are also being raised for the British Hear t Foundation, with hopes of raising around £3,000
“We also encourage consumers to suppor t small firms Many people will be tempted by large corporates wrapping cost of living marketing around their products and ser vices, but this is the time when your local small business needs you the most ”
“As the new Prime Minister and Chancellor prepare their full package of emergency plans, we urge them to take forward our proposals and deliver bold and big action that matches the scale of this lingering crisis before we head to a possible recession in autumn
Those in accommodation and food (68%), wholesale and retail (45%) and manufacturing (43%) repor t they are extremely concerned
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
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 ”
“These small businesses are the ones that managed to get through the unprecedented pandemic often with government help We can’t leave them behind in this energ y crisis as millions of jobs, livelihoods and com munities depend upon them
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 cheapest energ y is the energ y we don’t use With small firms wanting to go fur ther on energ y efficiency and micro generation, but constrained by a lack of capital and unclear returns on investment, now is the ideal time for Government to introduce Help to Green vouchers
Small Firms Set Out Energy Asks for New PM As Majority Left Out in the Cold in Previous Regime, New Report Finds
• Provide direct cash suppor t to small and micro businesses to help with energ y bills. To suppor t small firms during the pan demic , the government provided £3,000 vouchers to around 700,000 businesses who were eligible for Small Business Rate Relief or Rural Rate Relief We propose a similar inter vention here , which would be focused mainly on helping small firms who received small business rates relief or otherwise do not benefit or benefit sufficiently from tax reduction mechanisms
To find out more and register for your free badge
visit www bighospitalityexpo co uk
• Reduce Business Rates to help small firms adapt to the energ y price increases This would help reduce the impact of price rises especially as these are typically paid monthly Due to many small firms being in receipt of the retail rates discount or SBRR, and the scale of price rises, this measure would need to be accompanied
• Commit to not disconnecting businesses from energ y supply that are currently unable to pay for their energ y bills this winter, and not asking for dispropor tionate upfront pay ments We would like to see energ y companies make this commit ment and work with individual small business customers We suggest offering bespoke finance plans and hardship funds for this winter that will enable firms to continue trading
• Encourage consumers to shop locally and to suppor t their local businesses Small businesses are at the hear t of communities, offering employment oppor tunities and valuable ser vices However, the burden of rising energ y costs and competition from larger com panies are putting small businesses across the countr y under immense pressure FSB is calling on consumers to continue to shop locally and do all they can to suppor t local businesses
6 CLH DIGITAL Issue 126
The soaring energ y bills are forcing nearly half (45%) of small firms to raise prices Two fifths have taken steps to reduce energ y consumption although options are limited Nearly a quar ter (24%) have cancelled or scaled down plans for investing in or expanding their business
• Cut taxes temporarily on energ y for one year initially, with the possibility of extending the measure if global prices remain high The government could implement a temporar y VAT reduction on business energ y and/or fuel bills either by lowering the 20% and 5% rates, or by increasing the energ y usage threshold at which the lower 5% VAT rate applies A VAT reduction would deliver cashflow benefits to those businesses which can reclaim VAT costs, reduce costs for firms which are not VAT registered, and lower bills for domestic consumers The UK should clarify whether this reduc tion could apply to Nor thern Ireland businesses, and if not, we want to see similar measures in place for the devolved nation
Mr Smith, 59, said: “We’re already on track to beat our 2019 world record as more than 500 people have booked their place for the evening, which is unbe lievable given that we haven’t been proactively promoting it for a while , and shows there is plenty of fight in Nigel yet
• Expand the scope of the price cap, which currently only pro tects domestic customers, to include sole traders and microbusinesses (0 9 employees) and small businesses (10 49 employees) Microbusinesses need consumer protection in the same way that individuals do They are more akin to domestic cus tomers when deciding on their energ y provider, including lacking in exper tise in purchasing energ y to having poor bargaining power Including microbusinesses in the price cap will provide an urgently needed cap on soaring energ y prices for the smallest businesses
“Our first Nigel Night seems to have left a bit of a legacy though, as since then we have had nearly one thousand Nigels sign ‘the book of Nigel’ which we have behind the bar
Mr Smith added: “Just as you thought finding Nigels wasn’t hard enough I am also looking to recruit a team of Morris dancers called Nigel to perform on the evening, so if you fit the criteria then please get in touch with me
Fleece
Worcestershire Pub Hoping to Smash “Nigel Gatehering” World Record
“To make the matter worse some big energ y companies ask small firms for a large sum of upfront payment, out of fear that they could go bust because of unaffordable bills or they’ll refuse to supply their small business customers
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
“I’ve researched the name Nigel, and apparently it is associated with darkness, which is perhaps why it is a
by other measures to provide suppor t to those firms
• Issue £5,000 vouchers for businesses to spend on qualifying energ y saving products and ser vices under a ‘Help to Green’ initiative This would be similar to vouchers issued via the ‘Help to Grow Digital’ scheme The voucher could, for example , be used to fund an audit to measure a firm s energ y consumption with relevant advice on how to reduce energ y consumption, or to enable firms to replace equipment and materials to become more energ y efficient
Within the English regions, the East Midlands has the highest propor tion of small firms with two fold or more increases in their energ y bills (67%), followed by London (65%) and East Anglia (64%)
This year ’ s Nigel Night will run from 2:30pm until 11:30pm within The Inn pub, and nearby barn, marquee and orchard Nigels attending will get a Nigel badge and free pint on proof of their
In light of the findings, FSB is urging the UK Government, alongside devolved administrations as appropriate , to provide direct suppor t with their energ y bills to small businesses
The latest data from the Office for National Statistics revealed that during 2016 and 2020 there were no babies named Nigel prompting landlord Nigel Smith, of The Fleece Inn in Bretfor ton, to host the first Nigel Night in 2019
Compared to last year, nearly two thirds of small firms (63%) say they are paying more for electricity and gas this year, with two in five (39%) seeing double , triple or even higher increases in their bills, despite many having yet to renew their energ y contracts
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 our research indicating the existential threat facing 5 5 million of small businesses in the UK along with 16 million jobs within them, we don’t have the luxur y to wait any longer We stand ready to work with the Government to stop this cost of doing business crisis spiralling fur ther ”
A Worcestershire pub is aiming to smash its own world record for the largest gathering of individuals called Nigel in a bid to restore a name that is in danger of becoming extinct
The event drew in 434 Nigel’s and now two years on Mr Smith is looking to go one better by attracting more than 1,000 Nigel’s to the pub on September 24
Pub landlord Nigel Smith with you guessed it a fellow Nigel at the 2019 This year ’ s event also comes with a twist as they are on the hunt for Nigel’s with a par ticular skillset
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
Registration Now Open for The Big Hospitality Expo
2022
All
We set out a mixed policy package of fiscal and regulator y measures, including:
“We would like to see energ y companies commit to not disconnecting their small business customers due to inability to pay this winter, and not asking for dispropor tionate upfront payments, which piles fur ther cashflow pressure onto businesses, many of which are already in debt If necessar y, the Government could step in and provide a limited guaran tee to these suppliers, so they won t need large deposits
The Out in the Cold repor t finds that the overwhelming majority (96%) of small firms flag concerns about rising energ y bills Concern is spread broadly across the economy, with 71 per cent of small firms across all sectors repor ting they are ver y or extremely concerned
The majority of small firms (72%) in Scotland higher than UK average say their energ y costs have increased over the past year Of them, almost half (49%) have seen their bills doubled or more Close to two thirds (65%) of small firms in Wales have seen similar increases
FSB National Chair Mar tin McTague said: “From the hair dressing busi ness facing a six fold increase in their energ y costs to the spor ts bar who needs to pay £103,000 more for electricity and gas a year, we ’ ve seen countless examples of small businesses struggling with energ y bills to the point where owners stop paying themselves wages or even close their doors over the summer Small businesses themselves are doing all they can to cut their energ y use and cut costs, but it won’t be enough to save many this winter without fur ther help
name that has been on the decline since 1965 However, I’m hoping that as a result of our joyful effor ts we will star t to see a few more baby Nigels over the coming years!”
Since the Isle of Man is considered a British Crown dependency pubs across the island have according to repor ts closed for 24 hours from today Friday 9 September until Saturday 10 September
As par t of its fundraising effor ts, each pub has hosted different charity events throughout August, including barbeques, quiz nights, and live music events Team members also took to the streets of Chester for the charity walk, star ting at Admiral Taverns’ Head Office , passing the famous Chester racecourse , continuing down the city walls towards the canal, before returning to Head Office
The British Beer & Pub Association (BBPA) said: In the coming days we will work with our nation’s pubs and brewers to pay respect in communities across the countr y ”
Admiral Taverns, the UK s leading community pub group, who own 1,600 pubs across the UK announced Chasing the Stigma as its charity par tner earlier this year, suppor ting CEO, Jake Mills and his team in their journey to normalise mental health
Official guidance from the Government states: "There is no obligation on organisations to suspend business during the National Mourning period "Depending on the nature and location of their business and the tone of
The team also aim to create an environment of understanding through its Ambassador of Hope training which has been developed so that organisa tions can commit to embedding positive mental health actions via training, activities, online resources and direct communication and suppor t with the Chasing the Stigma team
If a pub would like to close its doors as a mark of respect at any point or allow time off for staff it is down to the owner
“We’re absolutely blown away with the Proper Pubs team at Admiral Taverns for making the time to get together to raise awareness in what Chasing the Stigma does Ever y penny they’ve raised and ever y conversation they have about mental wellbeing suppor ts the work we do to fur ther eradicate the stigma of mental health Thank you ”
However given that Pubs are considered to be one of Britain’s venerable institutions, they are being hailed among the British public as the best place for respects to be paid while raising a glass in honour of the Queen s 70 year reign
planned events, some businesses may wish to consider closing or postponing events, especially on the day of the State Funeral, however this is at the dis cretion of individual businesses "
Planning and preparation for the death of her Majesty has been in place since the 1960s named Operation London Bridge and includes a 10 day offi cial period of mourning, beginning today followed by a state funeral, a minute of silence and Prince Charles coronation as king
Issue 126 CLH DIGITAL 7
All proceeds from the events will be donated to Chasing the Stigma which will help it continue its impressive charity work training ser vices and ensure that its Hub of Hope remains free The Hub of Hope is an app that helps ever yone find the most relevant and readily available suppor t near them,when they need it
Jake Mills, Founder & CEO at Chasing the Stigma, commented:
Should the Sector Close as the Nation Mourns the Death of Queen Elizabeth II?
Proper Pubs, the community wet led division of Admiral Taverns has raised an impressive total of £35,000 for Chasing the Stigma, a national mental health charity which aims to normalise mental health and provide suppor t for ever yone when they need it
Proper Pubs Across the Uk Raise £35,000 for Mental Health Charity in Under One Month!
The Queen’s funeral is expected to take place nine days after her death ending with a national day of mourning
When it comes to remaining open or closed, it is down to each individual business to decide whether they want to adjust their opening hours, or close entirely
As the nation mourns the death of our longest ser ving monarch specula tion is mounting as to whether the hospitality sector pubs in par ticular should remain open or closed
FREE MICROSAVE CAVITY LINERS WORTH £79.00 WITH EITHER THE NE-1843 OR THE NE-1853 MICROWAVE PANASONIC NE1843 1800 WATT MANUAL CONTROL IN STOCK NOW! PANASONIC NE1853 1800 WATT TOUCH CONTROL IN STOCK OCTOBER 2022 JOIN US ON STAND CK330 COMMERCIAL KITCHEN EXHIBITION, EXCEL LONDON, 14-15 SEPT 2022 1000 WATT OUTPUT WITH THE MERRYCHEF CONNEX 12 MANUAL CONTROL WITH THE PANASONIC SCV-2 ALL OFFERS ONLY WHILST FREE STOCKS LAST EXCLUDING CONTRACT CUSTOMERS FREE PANASONIC FNE1027 REE HI SPEED COMBI OVENS DEMONSTRATIONS AVAILABLE AT THE EXHIBITION FREE
Issue 126 CLH DIGITAL 9
“Constricting the scale of energ y bills for small businesses is unprece dented; we now have a high level commitment in principle to help busi nesses get through the winter intact Done right, this will be a lifeline protecting jobs, communities and future economic recover y
While fish and chips has been a classic dish for decades, CGA’s in depth repor t into out of home food trends flags significant oppor tunities to increase sales even fur ther It indicates that half (48%) of consumers would be willing to tr y a premium fish and chip restaurant or shop, while three in five (60%) say they are likely to pay more for a better quality version of the dish Diners are also interested in exploring new variations on the meal and more than a quar ter say they would consider ordering options like tuna (29%) lobster (27%) and crab (27%) if they saw them on a fish and chip shop’s menu
Small firms will be reassured by the Prime Minister’s announcement, but will need detail in order to plan for winter
• What will be the fixed unit prices (and standing charges) from October 1?
“This must not result in a cliff edge after six months, with the with drawal of suppor t to all but ‘vulnerable’ targeted industries sectors or types of business The definition of who falls in and out of that suppor t will need to be looked at carefully at the three month review
Energy Price Pledge Must be a Lifeline for Small Businesses
“However, the announcement is ver y high level and sparse on detail so we will be working with the new Government to clarify what happens next Small businesses’ instant reaction is that this is not enough infor mation, yet, for them to plan ”
As a small business normally gets quoted for at least 12 months, does that new quote include 6 months at a low rate and 6 months at a high uncapped rate? How does the energ y retailer know who to quote extra suppor t to, for the 2nd six month period?
“The toxic combination of uncapped energ y hikes high taxes inflation and negative growth have become an existential threat for many FSB is proud to have played our par t in championing small businesses plight and pitching in ideas to the new team in power, and so we have contributed to today’s inter vention
Fish and chips remains Britain’s favourite pub and bar meal, new research from CGA by NielsenIQ reveals and there is plenty of headroom for growth at the premium end of the market
Mar tin McTague added:
• What practically will now change will energ y retailers suspend high quotes and contract offers and recalculate from October 1?
“Our work on vulnerability of small businesses to energ y costs has revealed huge bills causing damage in vir tually any sector that uses ener g y in any meaningful way, just like most households Any future definition of ‘vulnerable industries’ will need to be broad, realistic and fair
• Will those who have accepted hugely increased bills in recent weeks be able to renegotiate to bring their bills down to reasonable levels?
Karl Chessell, CGA’s business unit director hospitality operators and food EMEA said:
A sur vey for CGA’s exclusive new ‘Food Insights 22’ repor t shows that more than a quar ter (28%) of consumers pick fish and chips as one of their three top dishes when eating out in pubs and bars This puts it ahead of other perennial favourites like car veries and roasts (24%), steak (22%), pizza (21%) and beef burgers (17%) on the repor t’s rundown of consumers ’ most wanted pub and bar meals
“Britain’s consumers have never had such a wide choice of options when eating out so it’s fascinating to see the appetite for fish and chips is undimmed Even in ver y mature par ts of the eating out market like this it’s encouraging to see there is still so much potential to grow sales, especially by helping people trade up to new alternatives and making fish and chip shops destinations in their own right With spending on eating out under mounting pressure , tempting consumers with exciting twists on popular favourites like fish and chips will be a crucial tactic in the months ahead ”
The statement appears to leave a number of questions unanswered, including:
The Government should also make good on its commitment for com prehensive help for all small businesses affected If any have energ y cir cumstances such that, in practice , they turn out not be covered by the measures announced today, the Government must keep an open mind and ensure policy decisions do not create another group of disenfran chised or excluded small businesses without suppor t, just like it did on income suppor t during COVID ”
Responding to the announcement by the Prime Minister of suppor t for small businesses to ease the energ y cost crisis, National Chair of the Federation of Small Businesses (FSB) Mar tin McTague said:
Fish and Chips Still Britain’s Most-Wanted Pub Meal as Appetite for Premium Versions Grows
“It’s a huge relief for millions of small businesses to hear confirmation they will be par t of the Government s plans to help on energ y Many have been pushed to the brink by crippling energ y bills, and so it is wel come that help is on the way
CGA’s ‘Food Insights 22’ repor t offers a wide range of actionable data and exper t analysis on many areas of out of home eating, to help suppliers and operators respond to the latest developments in consumers ’ habits It explores topics including emerging food trends, global cuisines, new menu options and the needs of con sumers with dietar y requirements The full repor t is available to purchase now
Discover the Future of Plant-Based
Trade professionals can register to attend for free on the website at www.plantbasedworldeurope .com
“This should have been a priority for Westminster months ago when exper ts were ringing alarm bells and warning of the juggernaut that was on its way All help is, of course , wel come but Liz Truss is only really giving us a sticking plaster to fix a broken leg
Meanwhile , he expressed concern that the Scottish Government is to introduce legislation granting local authorities the power to tax tourists Mr Wilkinson said: “This is absolutely the wrong time to be pushing this through a time when many businesses are already on the brink and talking about closing down over the winter
“Both the DRS and Local Visitor Levy should not be priorities when businesses are throwing so much time and effor t into dealing with current and much more pressing issues ” he said responding to both announce ments in the Programme for Government outlines by First Minister Nicola Sturgeon earlier this week ”
SLTA Warns Current Crisis Facing Hospitality Industry is ‘Worse than the Pandemic’
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
Issue 126 CLH DIGITAL 11
which ones suit 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
“Today’s announcement has not gone into enough detail on what ‘equivalent suppor t’ will mean and does not help businesses already planning to close or reduce their opening hours over the winter peri od
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
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
Follow @plantbasedworldeurope and #PBWE on Twitter and Instagram for ongoing conversations and updates about the plant based market
See the adver t on the facing page for details
The SLTA (Scottish Licensed Trade Association) has warned that hos pitality businesses already struggling amid the cost of living crisis cou pled with spiralling energ y and utilities bills cannot absorb any fur ther cost pressures, describing the current situation as “ worse than the pandemic”
“We’ve all read the repor ts this week that pubs could have to increase the cost of a pint to £15 or even £20 to sur vive over the winter that’s untenable for both businesses and operators
“This is why both the Scottish and UK governments need to work out how to help the hospitality sector which hasn’t yet recovered from the pandemic and continues to incur extra costs in finding staff who left the industr y during the pandemic and because of Brexit The current situation, for many businesses, is worse than the pandemic ”
Responding to Ms Truss’s declaration that fur ther suppor t will be targeted at vulnerable industries after the initial six month suppor t period, Mr Wilkinson added: We await full details on this in due course ”
Mr Wilkinson also expressed dismay over the Scottish Government’s determination to implement a deposit return scheme (DRS) next summer pointing to the widely held concerns surrounding the complexity of the scheme and questions around the secure storage of containers and glass breakages
your business?
Despite welcoming new Prime Minister Liz Truss’s announcement to cap average household energ y bills at £2,500 a year from October for two years and pledging a six month package for businesses providing “equivalent suppor t”, SLTA managing director Colin Wilkinson warned: “Sadly the damage is already done
“Hospitality businesses also urgently need a reduction in VAT and rates reduced or frozen We eagerly await the Chancellor’s fiscal statement later this month but suggestions of a cut in corporation tax will only help those businesses making a profit the rate of inflation is at its highest level for years with the Bank of England warning that it will continue on an upward trajector y
“The Local Visitor Levy should not go ahead and we believe that imposing additional costs on visitors to Scotland will have a negative impact on hospitality businesses and potentially damage our nation’s reputation as a welcoming tourist and visitor destination ”
cares for its team members ”
To access the resources/ collateral please visit: https://savewhileyousleep
in a time of crisis
me proud
Leave Policy BBPA Responds to PM’s Energy Announcement Responding to the Prime Minister’s announcement on energ y bills for businesses Emma McClarkin Chief Executive of the British Beer and Pub Association said: “By committing to an energ y price cap for businesses today the PM has shown she understands just how critical the energ y crisis has become for our breweries and pubs, and just how impor tant pubs and brewers are to their communities Whilst we still need detail on the level of the cap, this inter vention will hopefully help thousands of business owners to breathe a little easier over energ y bills in the coming winter months “This announcement will aver t the immediate threat of the energ y crisis for businesses but we need clarity and assurance for the long term so our brewers and pubs can plan effectively and thrive at their hear t of their communities long into the future The cost of doing business is still a ver y real threat for many but we are encouraged by the direction this Government is going in Now we need to hear more on business rates, VAT and keep ing beer duty low ”
honey’ variety But this may render it unsuitable for a growing number of guests religious or ethical objections
Key statistics
Since Februar y 2020, the number of vegans in the UK has grown by 40%
profit Zero
King
Vegans, and often vegetarians, avoid any products that are derived from ani mals or tested on animals in the production process This includes cosmetics, clothing, cleaning products and even medication
• Older people (65 to 79 year s) are lead ng the way They are twice as likely have reduced their meat consumption as 18 to 24 year olds
In a bid to help hospitality due to increasing energ y costs, not for Carbon Forum is offering free energ y saving guidance from its While You Sleep initiative to help enable operators to reduce their power usage overnight to cut costs and carbon
world/
The programme was officially launched in July following member trials, which have realised energ y savings per outlet wor th £6,000 per annum (at 2021 market rates) It works by combining energ y and carbon analytics with operational training and ongoing coaching Existing energ y smar t meter data is run through Zero Carbon Ser vices’ proprietar y intelligence platform, to identify energ y wastage ever y day and night
a
Although originally written for those with caring responsibilities, Veg*nism: More than just a diet is useful for all hospitality workers The guide covers little often discussed issues such as how to find vegan products from toiletries through to cleaning products, alcohol, and even furniture and bedding
me
for Life website (https://vegetarianforlife org uk) or call the charity on 0161 257 0887
The resources available will include collateral for operators to freely access, download and share with their teams They include posters and energ y checklists for General and Area Managers
Download your free copy via the Vegetarian
to
•
NEW GUIDANCE DEMYSTIFIES HOSPITALITY FOR VEGANS AND VEGETARIANS
“We’re continuing our journey of Ever yday Inclusion, where we want to demonstrate that ever y person ’ s contribution is valued, and the new mater nity leave policy and suppor t package is a huge step forward and is now one of the strongest policies in the marketplace ”
“Our research showed that in 2020 only 53% of women returned to work for us following maternity leave This stark figure showed us it was clear we needed to update our policy so women feel suppor ted to be able to confi dently choose the right time to star t a family and for them to feel they can return to work at the right time for them, without feeling financially pres sured to return
“Greene King’s new maternity policy will allow me to spend the impor tant early months with my new baby and to work at the right time for and It takes some financial makes to that
to an
the
work for a company
The industr y is in crisis UK Hospitality estimates that 10,000 business could shut permanently in the coming 18 months While bosses of companies owning almost half of the UK’s 47,000 pubs said that thou
Greene Launches Maternity
”
• 1 in 3 Br its have stopped or reduced their meat consumption
sands of pubs face closure without urgent government suppor t to soften the blow from soaring energ y bills It is expected that Liz Truss, the new UK Prime Minister will make an announcement on what the government will do to help the population in the coming week
Greene King, has launched its new maternity leave policy Alongside the policy, a new package of wrap around suppor t will be introduced, designed to suppor t women before they go on maternity leave as well as help make the transition back into work easier for mums returning after having a child
Mark Chapman, forum founder of Zero Carbon Forum said:
Most people understand that vegans will exclude all animal products from their diet However, often people overlook that vegetarianism and veganism is a lifestyle , not just a diet
You’re sure to have seen positive news about the rise of meat free diets Google repor ts that searches for ‘ vegan food near me ’ rose by more than 5 000 percent in 2021 Supermarkets online stores and most catering suppliers are now havens for plant based foods and both the ingredients and cooking possibilities are endless
• Around 10% of the total UK population may have special requ rements because of the beliefs that they hold
Rachel Pescod, head of strateg y at Greene King, said:
stress away amidst a wider cost of living crisis and it
The Hilton Hotel in London famously launched the world s first completely vegan hotel suite in 2019 Here , materials such as feathers and leather have been replaced with innovative new vegan alternatives, with the hotel even providing cruelty free toiletries and a vegan minibar
New
Andrew Bush, chief people and transformation officer at Greene King, said:
for
“Small Changes Will Bring In Significantly More Vegan Business” Says Charity Chief Executive Industry Pledge to Help Operators Save Costs in Crisis
Amanda Woodvine , CEO of care charity Vegetarian for Life (VfL), said: “With National Vegetarian Month, World Vegan Month and even Veganuar y just around the corner, now is a chance to reflect on how well prepared your organisation would be for an influx of vegans or vegetarians Consider items such as liquid soap, example Many heads of hospitality wouldn’t give second thought item like this being a ‘milk &
with
“We look forward to seeing what Government inter vention is provided to suppor t our sector, but we want to provide all our knowledge and insight to tr y to help ever y operator in the industr y during this crisis By sharing the data and analysis gleaned from our members’ overnight energ y usage made into a range of accessible resources, including engagement training and checklists, operators can engage their teams quickly to reduce energ y waste and save on costs and carbon
my family
As UK consumers are having to make forced changes to the way they con sume energ y by cutting down on usage , the forum s Save While You Sleep ini tiative provides operators with advice and guidance on implementing simple but impactful processes to save on energ y, via a two stage ‘10 minute’ shut down process
return
The new policy now entitles salaried team members to 26 weeks full pay, plus 13 weeks statutor y maternity pay and hourly team members to 13 weeks full pay, 13 weeks half pay, plus 13 weeks statutor y maternity pay, making it one of the most competitive policies in the industr y This will help suppor t those on maternity leave at a time when the real impact of cost of living crisis is star ting to take hold for many families
12 CLH DIGITAL Issue 126
An estimated 14% of vegans and vegetar ians in Great Br itain are aged 65 or over
“Luckily, there are many vegan friendly alternatives available as VfL’s new guide shows
Save
Greene Sky the company ’ s women employee led inclusion group has played an integral role in influencing a change and in the design and develop ment of the new policy By conducting listening groups with team members across all par ts of the business, the group raised concerns around the suppor t available and the impact to careers that going on maternity leave can have for some women and to understand what women in the business need to help them continue their career aspirations at Greene King
•
The guide will help readers identify hidden animal products, explaining what to consider when providing hos pitality for a veg*n, ensuring that they can provide exceptional customer ser vice for all
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 their local venue or takeaway during National Rice Week and make this the
“With pubs and breweries facing increases in their energ y bills of up to 500% they need urgent suppor t from the new Prime Minister Otherwise they face an impossible choice of passing on costs to customers resulting in a £15 or £20 pint or closing their doors for good
Pressures around rising costs of living health concerns and a greater range of non alcoholic options have led to a general decline in alcohol consumption, par ticularly amongst younger gen erations in the UK The stigma of not drinking being boring is long gone , with creative , sophisticated mocktails standing up to their boozy competitors
It’s not just direct alcohol alternatives that are booming specialist teas and coffees, kombuchas and health drinks are all rising in popularity Gen Z leads the way in bringing these drinks to the mainstream through platforms like Instagram and TikTok such as dalgona coffee bubble tea hot chocolate bombs and whipped lemonade
1000s of Drinkers Demand Energy Bill Help to Save Nation’s Locals as Long-term Pub Closures Double
t
14 CLH DIGITAL Issue 126
“C AMRA’s pub closure figures show that in the first six months of this year the number of long term pub closures has doubled from the latter half of 2021 We fear that this rate is set to go through the roof unless pubs get the urgent help that they need to deal with the energ y bills crisis
Consumers are seeking indulgent ‘instagrammable’ drinks as well as healthy low sugar options and customis able ingredient swaps to cater for dietar y needs such as vegan and gluten free
The plea from C AMRA members and suppor ters comes as the consumer group publishes new statistics today showing that the number of long term pub closures where the business has failed, or the future of the pub is uncer tain has doubled in the first half of this year from the second half of 2021
C AMRA has also written to the new Secretar y of State for Business, Energ y and Industrial Strateg y, Jacob
The Magic Of Mocktails For Modern Businesses
Non alcoholic products also present a commercial way for companies to meet their environmental, social and governance targets (ESG) and to tackle issues around responsible drinking
biggest National Rice Week yet HOW COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK • Feature National Rice Week in promotional campaigns and marketing activity use the logo (available from The Rice Association) to highlight the campaign on mater ial suc h as menus and poster s • Use National Rice Week to launc h new products or menu items or to run a special offer • Hold tastings , promotions or competitions • Share content online across websites and social media c hannels using #NationalRiceWeek and #RiceUpYourLife • 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
With the news that pubs and bars are struggling to stay open in 2022, Heavenly Desser ts (www heavenlydesser ts co uk) managing director Yousif Aslam explains why brands need to embrace the power of premium mocktail offerings.
Dubbed ‘generation sensible’ by researchers, a recent study by UK charity Drinkaware found that over a quar ter of Gen Z is now teetotal The trend even extends beyond that age range , with more people than ever taking par t in Dr y Januar y in 2022, with many people carr ying on their sober lifestyles into the rest of the year
With big brands leading the way in sec tor innovation, consumers now expect bold flavours and high quality ingredients in their mocktails, that go beyond sugar y sweet copies of the classics
‘Rice Up Your Life!’ - The Rice Association Supports the Foodservice Industry this National Rice Week
Premium offerings are the order of the day Rather than a drink that has had a key ingredient removed producers need to think of their mocktails as something new, that doesn t ask the consumer to compromise on taste Inventive recipes, unique flavour combinations and fun food pairings are all ways in which brands can enhance their non alcoholic offerings
Mainstream brands like Guinness, Heineken and BrewDog have all released twin non alcoholic versions of their leading brews Non alcoholic beer is currently the fastest growing drinks segment in the UK, with drinks market analysts IWSR forecasting it will grow to three times the size by 2023
It’s clear that as the social oppor tunities and drinks options for teetotallers expand so does the potential for transformation in the sector Brands hoping to make an impact in this high growth space need to employ imag inative marketing to set them apar t from competitors
The low and non alcoholic lifestyle is having a meteoric rise
The consumer group which has around 160 000 members across the UK says that the number of long term and permanent pub closures is set to grow unless the new Government uses tomorrow s announcement on energ y to tackle the crisis facing the licensed trade
In the last half of 2021, 254 pubs were recorded as ‘long term closed’, at a rate of 9 8 per week, but in the first half of 2022 this had increased to 485, or a rate of 18 7 per week
It is encouraging to see repor ts of an announcement on energ y this week This must provide suppor t quickly to the licensed trade and should also be followed by changes to duty charged on beer and cider ser ved in pubs, clubs and taprooms, a cut in VAT for food and alcohol ser ved in pubs, and changes to the unfair business rates system ”
Commenting, C AMRA Chairman Nik Antona said:
Beer drinkers and pub goers across the countr y are being mobilised in their thousands to contact their local MPs, pushing for Government action on energ y bills to stop beloved local pubs and breweries having to close for good
Many big brands are creating non alcoholic versions of firm favourites in response to the surge in demand
Ultimately, it’s no longer simply enough to offer a token non alcoholic option as an after thought on a menu To stay ahead of the cur ve , brands need to offer a range of eye catching soft options for a new generation of consumers with moderation on their minds
After a rise in people drinking more frequently during the pan demic , many have since been looking to reset and re evaluate their lifestyles As a result the alcohol and hospitality sectors have been forced to rethink how they cater to this shift in consumer trends
Rees Mogg, detailing examples of licensees across the UK strug gling with bills or choosing to close their business altogether in the face of skyrocketing energ y costs
National Rice Week is returning for its fifth year this September (12th 18th), with a multichannel consumer campaign that sets out to raise the profile of the UK rice sector Led by The Rice Association, with suppor t from relevant influencers, the campaign will invite the nation to ‘Rice Up Your Life’ and highlight all the great things rice has to offer from its versatility and convenience as a recipe ingredient, to its proven nutritional and health benefits The 2022 National Rice Week campaign will engage with our audience on social channels, and suppor t this with media outreach Content will range from inspira tional recipe and ser ving ideas to myth busting facts and nutritional information
1000s of drinkers demand energ y bill help to save nation’s locals as long term pub closures double C AMRA members across the UK are contacting their local MPs to demand urgent help to save beloved pubs and breweries from permanent clo sure
“That’s why C AMRA is asking all of its members and suppor ters to contact their local MP and keep up the pressure on the new Prime Minister for urgent action to save the UK s world renowned pubs and breweries Anyone can join in by going to www camra org uk/budget2022
Ahead of the Parliamentar y debate and in recognition of SBR’s 20 year milestone a ver y special one off collaboration beer is being brewed today at Five Points Brewing Co in London with brewers and suppor ters who have been instrumental in its introduction The beer itself will feature all British grown malt and carefully selected hops, the names of which form the letters SBR: Sovereign, Bullion and Relentless (the latter of which is a brand new experimental British hop)
too 1
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!
However, two decades later small brewers face uncer tainty about the future of SBR and the tax system which has been under review by the Government Brewers are also facing an energ y and cost of living crisis putting their businesses under severe strain
So, it is time to bring back the ‘too good to be true’ offer We are ver y excited to launch a set lunch £15 menu Yes that is right £15 for two courses (a third course can be enjoyed for an additional £7 50) running across three of our sites Kerridge’s Bar & Grill in the hear t of London at The Corinthia, the one Michelin starred The Coach in Marlow, and the beautiful Bull & Bear in Manchester ”
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) 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! • 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
The chef, who admits the offering will make him ‘ no money at all’, is launching the special menu at three of his restaurants nationwide from today (September 5) including the Michelin starred The Coach in Marlow and Kerridge’s Bar & Grill in London
Chef Tom Kerridge Launches £15 Lunch Menu in Wake of Cost-of-Living
In 2022, he hopes to have the same impact Kerridge said: “The aim is to get the excitement and buzz back into restaurants without guests having the fear of spending too much money A taste of the good times at a frac tion of the price
Roy Allkin, Chairman of the Society of Independent Brewers (SIB A) said:
• 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
Tayto
Chef Tom Kerridge is launching a £15 lunch menu at his Bull & Bear restaurant in Manchester to give people an oppor tunity to dine out dur ing the cost of living crisis without spending too much money
Twenty years ago, the Government introduced Small Breweries’ Relief (SBR) a scheme that was a result of pressure by the Society of Independent Brewers (SIB A) It allows smaller brewers to pay a propor tionate amount of beer duty to the Treasur y Since its intro duction SBR has led to a huge growth in the number of British craft breweries and is the reason we have such a diverse range of beers to choose from today
IS THERE A NO 1 B AR SN ACK?
Kerridge star ted a similar initiative during the 2008 financial crisis when “people were ver y worried about the money in their pockets” The chef said he launched a one choice lunch menu that made absolutely no money but filled the pub with noise , excitement and laughter”
ty can improve snack sales by 80%9
MPs to Debate Future of Small Breweries
The debate to be held in Parliament today titled Impact of Small Brewers Relief on independent brewers is being led by Owen Thompson MP who will challenge the Government on the future of SBR as well as the wider cost of living issues threatening the sector
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!
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!
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
has a range of award winning snacks to suit ever y pub:
Q&A s like Sweet Ch lli 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!
Last year the Treasur y set out ambitious changes to the alcohol duty system and SBR which many independent brewers have already factored into their business plans Final details were expected to be announced in the Summer, but have now been pushed back to at least the autumn, leaving brewers in limbo and putting the deliver y of these changes at risk This includes a new Draught Duty rate offers a duty discount on beer sold in pubs and offers a gamechanger for the sec tor
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 Get Snacking Sorted MPs have debated the future for small breweries as a tax system that defined the modern craft beer industr y in the UK comes to its end and the sector comes under increasing pressure from the energ y crisis
Small independent brewers were badly hit by the pandemic which say a 40% reduction in production with around 160 active brewers closing They are now facing an energ y crisis with bills increasing 400% as well as price increases of CO2, kegs and hops Around 60 small brewers have already closed this year with more on the brink
We also know that seeing is believing and visibili
Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers!
WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY?
“Small Breweries’ Relief has shaped the UK’s craft beer sector allowing small and independent brewers to set up and compete against the Global brewers that continue to dominate the industr y It s a privilege to join the founders of SBR to brew a special beer but this comes at a fragile time for the sector that is facing spikes in energ y prices and shor tages which are putting businesses at risk We also face an uncer tain future as the Government continues to review SBR without any cer tainty I hope that the Government will finally provide the clarity and suppor t we needs and finally tell us in the debate tonight what they plan to do ”
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?”
C AN OFFERING B AR SN ACKS AFFECT REVENUE?
Mr
16 CLH DIGITAL Issue 126
SIB A is calling for urgent action on energ y and suppor t for the sec tor including an energ y cap for businesses but also grants and incen tives to move to green energ y
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
Prestige Purchasing CEO Shaun Allen said: “Whilst welcome news it’s too early to say whether the July easing in food commodity mar kets will continue Instability continues to be the dominant feature of food and drink markets, and we predict that this will continue into 2023, with inflation increasing fur ther this year before it falls With so many other pressures it would be easy for operators to take the eye off the ball of managing supply prices, which in this market could be ver y costly ”
During his visit, Cairns under took the tasks of some of the staff at the hotel to help promote the wide variety of work and career oppor tunities on offer He pulled a pint, helped executive chef Tom Bowsher plate up a menu special, and sat in on a management meeting
Prices in all 10 categories of the Index recorded upward year on year movement, with two experiencing inflation of more than 20% Nine categories saw a month on month increase as well, with prices in two dair y and oils & fats climbing by around 4% from June Overall, food prices increased by 1 6% over the month, and year on year inflation stayed in double digits for the sixth month in a row
INITIATIVE Composting is the perfect organic recycling solution for food scraps and food contaminated packaging for the foodser vice industr y That’s why we ’ ve created Compost Connect taking the trouble out of composting Ask us for more information MARKET LEADERS 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 MARKETING SUPPORT 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 Visit www biopak com/uk or see the adver t on the facing page 18 CLH DIGITAL Issue 126 RECONDITIONED & SECOND USER CATERING EQUIPMENT • TOASTERS • STAINLESS STEEL SINKS & TABLING • • W e have a comprehensive range of Re conditioned Catering Equipment in stock • W e can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • W e can also supply modular fridge & freezer rooms • MICROWAVES • EXTRACTION CANOPIES • C O O K E R S • I C E M A C H I N E S • F R Y E R S • S L I C E R DS I S H W A S H E R S • G L A S S W A S H E R S • R E F R I G E R A T I O N EKE EQUIPMENT LIMITED Telephone with enquiries: Tel: 01273 492488 Email: kingedwards@ btconnect com Mobile: 07860 274243 Now in it’s 6th year, the competition
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
we all tr y and help them as much as possible to sur vive in yet more ver y challenging times for the sector ”
The sharp increases come despite a drop in food commodity mar kets The FAO Food Price Index, which tracks monthly changes in the global prices of a basket of food commodities, fell by 8 6% during July, as markets were encouraged by the resumption of grain expor ts through the Black Sea, better than expected crop har vests and the star t of a global economic slowdown
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? YOUR OWN ACCOUNT MANAGER At BioPak, our account managers are fully dedicated to our cus tomers They’ll be there ever y step of the way, right from when you get in touch They can advise you on the best packaging solutions for you, and generally just be a helping hand whenever you need them You’ll have access to our free samples ser vice , and our enquir y lines are open from 8:00am 5:30pm NEVER RUN OUT OF STOCK We mean it when we say you’ll never run out of stock Our ware house is full to the brim of our standard stock, so give us a ring whenever you need anything We also offer next day deliver y ser vic es, so it ll be with you in a flash
Mr Cairns said he would pass on the concerns of the businesses to the Treasur y, and said the hospitality industr y was vital to the future economic growth of the Vale of Glamorgan:
However, while the drop in commodity prices is welcome , various uncer tainties especially around weather conditions mean conditions are likely to remain extremely volatile With 10 of the Environment Agency s 14 areas now officially in drought, the National Drought Group has agreed a range of measures to suppor t farm
Soaring Energy Costs are Hard for Hospitality to ‘Bear’, MP Told
Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023!
The foodser vice sector continues to face high levels of inflation despite relief in some commodities, the latest edition of the CGA Prestige Foodser vice Price Index shows
“A career in hospitality offers a job for life , transferable skills and rapid promotion and I hope more people of all ages will give it a tr y and find their niche ” he said
Directors Julian and Freddie Hitchcock told Mr Cairns how soaring energ y bills, on top of other rising costs, are hitting the group ‘ ver y hard’
ers and growers, but the risk of reduced yields is now high The European Drought Obser vator y has meanwhile repor ted that nearly half of Europe is under warning conditions, leading to forecasts that summer crop yields may be 16% below average which will push up the cost of the UK’s food impor ts
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
The Bear, in Cowbridge , near Cardiff, is par t of the Town and Countr y Collective group of hotels and restaurants
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
For more information please see https://www.youngrisottochef.com or see the adver t on page 11
There Is No Planet B At BioPak, creating sustainable packaging that puts the planet first is at the hear t of what we do Single use packaging can be unavoidable but we can help reduce the negative impact on the environ ment
COMPOST CONNECT 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
choice , for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials
James Ashurst, client director at CGA by NielsenIQ, said: “July was another tough month across the foodser vice sector, and any relief in price inflation seems likely to be temporar y Drought conditions are a par ticular worr y as we look towards the remainder of 2022, and with consumers ’ spending also under mounting pressure , conditions are going to remain tough for many months to come
“This industr y is a main driver of the economy in towns and villages across the Vale and Wales so it’s vital
Foodservice Prices Rise Again in July Despite Easing in Commodity Markets
As
Vale of Glamorgan MP Alun Cairns tried his hand at three hotel jobs during a fact finding visit to The Bear Hotel, and learned of the acute problems that energ y prices are creating for hospitality
There
“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
• While business volumes were flat for business & professional ser v ices they are expected to fall sharply next quar ter while consumer ser vices are already seeing volumes drop for the first time in a year
• Cost pressures appear to have impacted profitability, while invest ment intentions have deteriorated
• Firms expect little change in spending on land and buildings ( 2%) and vehicles, plant & machiner y ( 3%) over the year ahead However, investment is set to continue to increase but to a lesser extent than the previous quar ter for training (+21% from +27%) and IT (+18% from +28%)
Stonegate Group has hit a milestone of £100,000 raised for the Motor Neurone Disease (MND) Association Fundraising effor ts con tinue as fur ther initiatives activities and events are planned for throughout September
“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 ” more information on Lanchester Wines, please visit www lanchesterwines
Business & Professional Ser vices
• Business volumes dropped ( 37%) for the first time in over a year, with the pace of decline set to ease slightly next quar ter ( 29%)
• Costs continued to grow in the three months to August (+88%) at the quickest rate on record, with cost growth expected to ease slightly but remain well above average (+77%) over the next quar ter
• Average selling prices continued to grow (+52%) at the quickest pace since May 2006, with the pace of growth tipped to edge higher over the next three months (+56%)
Heather Scott is Senior Business Manager
Consumer Ser vices
“Average selling prices grew at a record pace and profitability in the sector fell once more , with uncer tainty over demand the main reason why investment intentions deteriorated Never theless, business & professional ser vices fared somewhat better than consumer ser vices, with employment continuing to grow, as well as investment in training and IT
On the 30 September, members from the southwest Leased and Tenanted Operations team will be taking par t in the Great South West 4 Peaks Challenge If all the hiking was not enough, they will also be carr ying a keg of beer the whole way They’ll be climbing Brown Willy, High Willhays, Dunker y Beacon and Pen Y Fan with a grand total of almost 2,500 miles
• Profitability continued to fall in the three months to August ( 64%) at the sharpest rate in the last two years, with profits expected to fall fur ther next month, the weakest expectations on record ( 84%)
On the 7 September, Greta Kachkouche , Area Manager for Stonegate Group, will be leading a team of 25 General Managers and a few Deputy Managers down the Bedford to Great Barford canoe trail on the river Ouse They will be paddling for five hours and have set themselves this challenge as they wanted to do a fundraising activity that will be fun as well as contribute to team building
All these great fundraising activities are just the tip of the iceberg with more to come throughout the year on behalf of the MND Association and MND Scotland The MND Association focuses on improving access to care and providing information and suppor t for people living with or affected by MND in England, Wales and Nor thern Ireland, and MND Scotland does the same for those living in Scotland Both charities fund and pro mote research that leads to new understanding and treatments and brings a cure closer They campaign and raise awareness so the needs of people with MND across the UK are recognised and addressed by wider society People with MND, their families and carers are at the hear t of ever ything they do
• That s according to the latest CBI Ser vice Sector Sur vey, based on responses from 199 ser vices firms The sur vey was conducted between 26 July and 15 August
• Average selling price growth also accelerated at a record pace (+31% from +23%), with expectations for similar growth next quar ter (+30%)
From Monday 19 September until Friday 23 September 2022 Stonegate Group’s Customer Contact Centre and Logistics will be organising a vir tual cycling tour of Stonegate Pubs called the Tour de Stonegate Group
Ian Gardner Head of Development at the Motor Neurone Disease Association said: “We are delighted to see that Stonegate Group has hit this amazing milestone We are extremely grateful for all the fundraising ini tiatives planned, there is currently no cure or effective treatment for MND, and donations like these will enable us to continue all impor tant MND research for treatments and a cure for this devastating disease
From Saturday 24 September until Monday 26 September Craft Union Pubs will be taking par t in a fundraising weekend The weekend will see individual pubs putting on their own events and taking par t in activities to raise funds
“Come 5 September, business will be looking to the next Prime Minister to move swiftly and effectively to help shore up confidence That means suppor ting vulnerable households and businesses with high energ y prices and setting out plans to get the UK economy back on a growth trajector y ”
Continued fundraising activities through this par tnership with Stonegate will make such a difference to the lives of people living with MND, their families and carers ”
In September there will be four big fundraising drives Each initiative will be attempted by different par ts of the Stonegate team The Development Division will be taking par t in The Million Step Challenge , where they will collectively walk 1,000,000 steps in a day The challenge is taking place along the Grand Union Canal in Solihull and will see each member of the team walk 18 20 miles
• Business volumes were flat ( 1%) following growth in the previous quar ter (+28%) but are set to fall next quar ter ( 16%), the weakest expectations since November 2020
• Sentiment about the general business situation has seen the sharpest decline ( 39%) since May 2020 ( 79%)
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
• Optimism about the general business situation deteriorated at the fastest rate ( 64%) since May 2020 ( 86%)
Get Great Wines to Tell Your Story
“Slim Pickings” for Services Industry as Cost Pressures Grow and Optimism Slumps
co uk
In the three months to August, cost pressures and average selling prices grew at record rates of growth for the ser vices sector
• Profitability continued to drop in the quar ter to August ( 11%) at a similar pace to the previous quar ter ( 12%), with profits expected to decline more quickly over the next quar ter ( 25%)
• Never theless, employment continued to grow in the quar ter to August but at a slower pace compared to the three months to May (+26% from +33%) with headcount growth over the quar ter ahead expected to ease fur ther (+16%)
at Lanchester Wines (www lanchesterwines co uk) 20 CLH DIGITAL Issue 126
• Consumer ser vices firms expect to cut back on spending on IT ( 16%, weakest since August 2020) and vehicles, plant & machiner y ( 31%, weakest since November 2020) Spending on training (+1%) and land and buildings ( 3%) is set to remain broadly the same
Uncer tainty about demand/sales (65%) was the biggest factor weighing on investment, with the highest per centage of firms citing it as a factor since Februar y 2021
• Employment stagnated over the last quar ter (0%) and is expected to decline over the next three months ( 5%)
Tim Painter, HR Director of Stonegate Group, said: “I’m extremely proud of the whole team who have helped reach this amazing milestone Each initiative has been a unique and fun filled experience and I can’t wait to see what else our talented teams come up with to continue raising funds in the future ”
Consequently, sentiment about the general business situation for both business & professional ser vices and consumer ser vices have deterio rated sharply
They will vir tually visit each format of Stonegate Pub, Brand Owner Breweries, various Head offices and even their CEO’s beloved Leeds United at Elland Road Leeds From Inverness in Scotland all the way down to Penzance in Cornwall covering 2022 miles
• Cost pressures continue to build (+69% from +64%) witnessing record rates of growth, with growth set to remain strong next quar ter (+65%)
Stonegate Group Hit £100k Milestone in Motor Neurone Disease Association Charity Partnership
Charlotte Dendy, CBI Head of Economic Sur veys, said: There are slim pickings for those looking for positive signals in the ser vices sector over the last quar ter Just as rising inflation is hur ting households and ever y busi ness sector, the ser vices industr y is no different
“Great wines tell a stor y But, more impor tantly, great wines tell your stor y
The £100 000 raised up to this point and the many upcoming fundraising initiatives are par t of Stonegate Group’s corporate fundraising par tnership with the Motor Neurone Disease (MND) Association and MND Scotland The par tnership announced earlier this year runs across the national Stonegate estate , including its pubs, bars, venues and head office suppor t teams, who will be working with the two charities across England, Wales and Scotland
“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
• Uncer tainty about demand (55%) was the biggest factor weighing on investment
For
• Uncer tainty about demand/sales was the biggest factor weighing on plans to invest in the ser vices sector
• Never theless, employment in business and professional ser vices continued to grow last quar ter, if at a slightly slower pace than the three months to May, while consumer ser vices headcount was unchanged
Food You Should NEVER Put In The Fridge, Including Chocolate, Coffee & Cucumbers
ONIONS
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
BREAD
This versatile veggie isn’t in the cool section at the supermarket so why store it in your fridge at home? Cold temperatures cause onions to rot quickly, and they fare much better kept in the pantr y
Most people store strawberries, blueberries and raspberries in the fridge They’re not aware that cool temperatures zap them of moisture , leaving them dr y and lacking in taste It’s perfectly fine to leave your berries on the kitchen counter and eat them within three days
NUTS
TOMATOES
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 Panasonic Helps Riverford Butchery Lower its Carbon Footprint 22 CLH DIGITAL Issue 126 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
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?
the
BASIL
Never store whole melons in the fridge Melons are rich in beta carotene , an essential nutrient for hair, skin and eyes Studies show that cool temperatures will cut melon s nutrition by half! Keep them at room temperature but refrigerate when sliced to avoid bacteria
MELONS
AVOCADOS
Stop storing nuts and seeds in the fridge You're taking up precious space , and there's no benefit Place your nuts in an air tight container at room temperature and graze throughout the day
Keep spuds out of the refrigerator to avoid high sugar levels when cooking This affects the taste and can increase the potentially harmful chemical acr ylamide when cooking Potatoes are best left in a bag in your kitchen cupboard for perfect mash roasties and chips
Never refrigerate chocolate unless there's a heatwave and you don't have any air conditioning Room temperature chocolate gives a creamier, moreish texture you’ll thoroughly enjoy
HONEY
and
Ground coffee will go stale 2 weeks after opening This is the case whether you keep it in the fridge or cupboard Yet, refrigerating coffee massively reduces the aromatic taste , so keep it in an air tight container for a rich full flavour in ever y mug
While dair y should always be refrigerated butter is ok for a week at room temperature In fact, butter is more enjoyable this way because it spreads easier and has a creamier taste
These sweet vegetables are associated with cool crisp salads Yet put ting red, green and yellow peppers in the fridge reduces their crunchy texture So instead, store them in a bag away from sunlight to keep them tasty
So what are you waiting for?
GARLIC
CUCUMBERS
BERRIES
you want
Leave your favourite condiment out of the fridge for a yummier addi tion to burgers and chips Tomato sauce is full of preser vatives to ensure it stays fresh without the aid of a refrigerator
OLIVE OIL
with your onions, and never miss out on full flavour
Riverford Organic Farm deliver to over 80,000 homes across the UK Nigel Bower, Facilities and Proper ty Manager at Riverford commented, We are looking to make significant in roads by 2030 to drive down our carbon foot print, especially within our refrigeration requirements ”
The International Drink Expo is place to find innovative ways stand 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 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
Bread is one of Britain's most wasted food According to UK Har vest, one million loaves are binned ever y day Play your par t in preventing waste by keeping bread out of the fridge To make bread last longer, keep it in a bread bin to slow the stale!
ORANGES
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 together specified four 10HP Panasonic Coldchain Refrigeration units to pro vide the best solution for the Riverford Butcher y ’ s requirements
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 UK’s only event dedicated to maximising your drink sales is also running alongside 5 other industr y leading events collectively forming #FES22 THE biggest business growth event dedicated to the world of food & drink A FREE ticket will grant you access to all 6 events see this is an oppor tunity to broaden your understanding of the industr y and this will allow you to expand profits across all sectors! The
People assume bananas will last longer when refrigerated, but this is untrue Bananas are tropical fruits and their skin cells are easily damaged by the cold So for optimal ripeness, keep your bananas out of the fridge but away from other fruits and vegetables
CHOCOLATE
BANANAS
There's no doubt dair y and meat should be kept in the fridge , but are you so sure about tomatoes and onions? Storing food correctly will save you money and maximise taste and nutrition So get the most out of your ingredients with this helpful guide on keeping food fresher for longer
Mer vin Chumun, Senior Technical Engineer at Hawco, fur ther added, “The
BELL PEPPERS
KETCHUP
We use garlic for its distinct, delicious flavour But did you know that refrigeration dramatically impacts taste? So pop your garlic in the pantr y
Don't miss out on peak ripeness by storing avocados in the fridge Cold temperatures accelerate the ripening process leaving them brown and tasteless So instead, keep them in your fruit basket to enjoy perfect avocados full of green goodness
to
This ever yday herb is delicious and nutritious But don’t make the mis take of storing it in the fridge This causes basil to wilt faster meaning you'll have to throw it away before enjoying it in a meal Store basil and all fresh herbs on your kitchen counter for maximum taste and fresh ness
Another summer salad fave , the faithful cucumber, is always stored incorrectly For fresher, yummier cucumber slices, keep them at room temperature If you want to keep them in the fridge , always store them in the warmest par t to avoid 'chill injur y '
Our favourite scrummy citrus fruit is not made for fridge storage The cold impacts orange ' s acidity, leaving a bitter, tar t taste So instead, simply place oranges and other citrus fruits in your fruit bowl for the perfect zest
POTATOES
The last thing you want is bland hardened olive oil So keep this hear t healthy oil in your kitchen cupboard away from direct sunlight
”
be to
By Faye Lord on behalf of KJ Refrigeration (https://kjrefrigeration co uk/
Save the 19th & 20th October in your calendar and secure your free ticket now at https://bit ly/3QUsn15
Honey is funny because it can change in an instant One moment it's smooth and clear, and the next, it's cloudy and cr ystalised So make the most of nature's sweetener by keeping it in the pantr y
COFFEE
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
BUTTER
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 environ mental credentials I know the company invests in research is leading the way in this area
The International Drink Expo is Returning in October
out
If you want super tasty, juicy tomatoes, store them at room tempera ture The nutritious compounds in tomatoes are lowered when chilled, so opt for ones with a higher nutritional value to reap the benefits
“Without laundries, sectors like hospitality, healthcare and many oth ers wouldn’t be able to operate , ” says David Stevens, CEO of the TSA “At the star t of the year, energ y costs represented 10% of a commercial laundr y ’ s overheads but we are looking at increases of several orders of magnitude of that ”
– as The TSA Asks New PM to Guarantee Support
Restaurants and bars pubs & clubs enjoyed a reprieve in August ris ing 6 6 per cent and 8 4 per cent respectively as Brits enjoyed socialising in beer gardens and dined al fresco to make the most of the sunny weather
In an open letter to the new Prime Minister, the Textile Ser vices Association (TSA) has called on Liz Truss to urgently consider immedi ate measures to help the commercial laundr y industr y as par t of the emergency budget to deal with the crisis being caused by rising energ y costs
“However, an energ y price rise on the horizon means the majority are understandably ver y concerned about whether their finances can stretch far enough to afford rising household bills Many Brits plan to continue cut ting back on their discretionar y spending during the autumn and winter, while adopting a resourceful approach to saving money in order to weather a challenging period ahead ”
However, spending at supermarkets and food and drink specialist stores has declined compared to July 2022 ( 3 6 per cent and 1 6 per cent respectively), with nearly half of Brits (47 per cent) seeking to obtain more value from, or to reduce the cost of their weekly shop Of these shoppers, over half (55 per cent) are cutting down on luxuries or one off treats for themselves, and a similar propor tion (53 per cent) is buying budget or own brand goods over branded items an increase compared to July’s data (52 per cent and 47 per cent respectively)
As the cost of living continues to bite Brits’ confidence in their ability to spend on non essential items has fallen to 48 per cent noticeably lower than July 2022 (54 per cent) and August 2021 (63 per cent) Optimism in the UK economy has also declined to 21 per cent, down from 26 per cent last month and 37 per cent in August 2021; its lowest since August 2020 (19 per cent)
A year ago, consumer demand was significant with 9 in 10 consumers saying they wanted the restaurant and pub brands which they d had in their homes during lockdowns to continue offering at home solutions after Covid restrictions lift That demand hasn’t waned, with 89% saying they have ordered direct via a hospitality’s own website , app or social channels in the past 12 months KAM suggests in order to capitalise on this cemented demand, operators must not sit still and need to continue to evolve their online offering KAM and Slerp have par tnered to create a free e book for operators highlighting the key findings from the research and oppor tunities to grow their “order in” sales Download it here http://slerp 8156030 hs sites com/online ordering delivers
The research from KAM, in par tnership with e commerce provider Slerp, found that 22 million Brits now order a take away or deliver y from a restau rant or pub at least once a week 34% admit to ordering as par t of their reg ular weekday dining and 62% regularly order in as a “weekend treat ” Generation Z and young families are ordering in most frequently
Summer Holidays Boost Hospitality and Leisure in August
“The cost of living is clearly leading Brits to cut back on some non essential purchases to ensure they can afford the increasing costs of their weekly grocer y shop and household utility bills Yet despite these inflationar y pressures consumers have still been keen to enjoy the summer weather by eating and drinking out and going on staycations with friends and family
Ordering-in” Now Well-Established Part of Brits Mealtime Routine
Despite many consumers still ordering via marketplace apps such as Deliveroo, Just Eat and Uber Eats, 62%
Consumer card spending grew 4 7 per cent year on year in August the smallest uplift since March 2021 as rising living costs hampered the retail sector While the summer holidays boosted spending on hospitality and domestic travel, overall card spending declined 1 9 per cent month on month, as consumers become more selective with dis cretionar y purchases to ensure they can afford rising household bills
And no surprise that the ordering process itself is a key driver of where people are turning for their take aways and meal deliveries The online expe rience will impact physical footfall too with almost half of people (46%) stat ing that a positive online ordering experience would make them more likely to visit a venue in person
24 CLH DIGITAL Issue 126
JP Then Founder Slerp: “The hospitality sector is facing massive headwinds but there remains oppor tunity for operators who are listening to customers and embracing an omni channel approach The stats don t lie d2c combined with loyalty should be par t of the proposition as customers want it and they are telling us so
Despite the challenging outlook and ongoing headwinds, 60 per cent of consumers remain confident in their household finances, albeit down on last month’s 66 per cent This relative stability may be owing to changes many have made to their spending behaviour to offset ris ing costs (26 per cent) in preparation for the months ahead
The current cost of living crisis is arguably the biggest squeeze on living standards in decades While it s encouraging that many Brits have enjoyed the last of summer by going on staycations and suppor ting pubs and restaurants, the winter months ahead will place new pressures on personal finances and budgeting
said they d rather order directly from a restaurant or pub, with 1 in 4 con sumers saying they expect to download a restaurant/pub specific app in the future
The TSA recently sur veyed its members asking them about the kind of changes in energ y prices they are seeing All responding companies repor ted significant increases, with rises of anything from 300% to 1500% being forecast over the coming months
The energ y price increase in October is also weighing on con sumers ’ minds with 32 per cent planning to cut down on discre tionar y spending to afford energ y bills during the autumn and winter and 21 per cent repor ting they can no longer afford small luxuries as a ‘pick me up ’ Many feel the worst is yet to come , as 82 per cent believe the cost of living will continue to rise , while 20 per cent cite increasing costs as having a negative impact on their mental health
Data from Barclaycard, reveals that spending on essential items grew 7 2 per cent year on year its highest growth since December 2021 (8 9 per cent) Supermarket shopping saw its largest year on year uplift (4 7 per cent) since Februar y 2021, while specialist food and drink stores returned to growth (0 6 per cent) for the first time in eight months These uplifts are likely due to rising inflation as well as the relaxing of all Covid restrictions in August last year which led more Brits to dine out in restaurants, rather than at home
The TSA is calling on the new government to put measures in place that suppor ts the industr y as it is an energ y intensive user The pro posed measures include rate relief, low interest long term loans, quali fication for grants previously denied the industr y, along with subsidised energ y costs and the introduction of an industrial energ y cap
“Hospitality Would Shut Within a Day ” Without Commercial Laundries”
“It’s going to be incredibly impor tant for those really feeling the pinch to pay extra close attention to their outgoings A simple but effective way to do this is to star t by reviewing and readjusting your monthly budget at the beginning of each month, write down the cost of your essential expenses like your rent or mor tgage and bills, then review all other expenses to ensure you are not overspending or paying for things you no longer need ”
Katie Jenkins Marketing Director at KAM: “More like our American neigh bours, Brits now take a multi channel approach to dining, not only eating on premise but also regularly embracing ‘at home’ offerings as par t of how we feed ourselves and our families Take aways and meal deliver y is now locked in as an established par t of Brits mealtime routine ”
“A concern for many hospitality operators has been the impact that take aways and home deliver y might have of their on premise operations Will people order deliver y to replace dining out? Reassuringly, it seems the answer is no Offering take away and deliver y is without a doubt enabling venues to feed their customers on more occasions” comments Jenkins
Loyalty points also have a significant impact on where consumers order : 84% said they’d be more likely to order direct from a restaurant/pub if a loy alty programme was available and 1/3 stated they’d definitely spend more in order to secure points
José Car valho, Head of Consumer Products at Barclaycard, said:
The domestic travel sector also performed strongly, with summer staycations boosting hotels, resor ts and accommodation by 4 1 per cent month on month However, international travel has been more heavily impact ed by rising costs, with travel agents and airlines declining 5 0 per cent and 2 6 per cent respectively, possibly due to holidaymakers booking breaks earlier in the year and those booking last minute trips choosing to cut back on getaways abroad
Makala Green, Financial Exper t and Author, said:
The research found that the majority of online food orders are likely to come from existing customers with 2 in 3 respondents admitting they prefer to order from places that they know and love , with only 30% saying that they actively liked to explore and tr y new places 74% of respondents indicate that they order in to replace cooking at home , not to replace eating out occasions
New research suggests that the phenomenal growth in demand for order ing in” seen during the pandemic has resulted in long term changes to con sumer dining behaviour, creating a “ new normal” where millions of Brits now order take away and deliver y direct from their favourite hospitality brands as par t of their regular weekly routine
The TSA is concerned that without decisive action there is a risk of companies going out of business, which could have cascading effects as sectors that rely on laundr y ser vices are unable to access them “The increased costs would have to be passed on to customers and at that level it would generate inflationar y pressures ” says Stevens “Laundr y tends to be a business that works behind the scenes, so most people don t realise we re there Without laundr y, hospitality would have to shut down within a day The healthcare sector would last two days The damage that would be caused by not suppor ting the laundr y industr y would be catastrophic for the UKPLC as a whole ”
“We are doing what we can to help our members reduce their costs, but with price increases this large it will make little actual difference ” says David “We urge the new Prime Minister to take swift action to ensure that laundries aren’t forgotten during this crisis ”
The commercial laundr y sector plays a key role in the UK economy but one that was overlooked during the Covid 19 pandemic by the government and denied assistance because it falls between the defini tions of various primar y and secondar y sectors
Olivia FitzGerald, Chief Marketing and Sales Officer, Zonal, said:
“This research highlights that whilst traditional forms of payment remain prevalent in hospitality, the pandem ic 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 experi ence when eating or drinking out, with security being an ever growing concern as digital adoption expands ”
“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 pay ments 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 ”
With Dan stepping into the role as chair, the Master Innholders are also pleased to announce James B Clarke MI as the new Vice chair of the Master Innholders As general manager of Hilton London Bankside , James has hosted the Master Innholders’ Hotel Leadership Conference twice in the last five years in 2017 and 2020 Additionally, James is an Ambassador for Hospitality Action, the non profit organisation who aim to offer suppor t to those who have worked in the hospitality industr y
The brand has teamed up with the independent brewer y to create a Bear Hunt’ game which sees 21 posters of Tiny Rebel’s iconic bear mascot, dressed up in location specific looks designed by The Botanist’s teams, placed around the city and town centres of The Botanist’s venues
As well as receiving a free beer, ever yone who scans any of the 21 different QR codes will automatically be entered into a prize draw to win a tour of the Tiny Rebel Brewer y in Newpor t, South Wales and there’s 5 tours for two people up for grabs
The fun doesn t stop there though because it wouldn t be a bear hunt without a little thrill Tiny Rebel has
promised to give away a whole year ’ s supply of beer to the person who finds the most bears around the countr y between 8th and 30th September The winner will initially get 12 cases of Tiny Rebel beer, along with some exclusive merch, and will then continue to receive another case ever y month for the following 11 months
The latest GO Technolog y repor t from hospitality tech provider Zonal and data and insight firm CGA by NielsenIQ shows how the balance of payment methods has tipped decisively from cash to card The sur vey, commissioned 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
Issue 126 CLH DIGITAL 23
“I hope to continue the good work that David and other chairmen have done before , making the Master Innholders a leading force and voice within the hotel industr y, continuing to develop our future leaders, championing our great profession and suppor ting our industr y charities
Beer lovers are entitled to one free pint per person per city and the QR code will continue giving new hunters a free beer until the campaign ends at the end of the month If you find a Botanist Bear in another city you will quali fy for another pint in that location Simply scan the corresponding QR code in each city in order to redeem your drink in that location
Vincent Belloc , Vice President & Managing Director at PayPal UK said:
“Our teams across the countr y have been embracing their creative side , putting their venue ’ s identities into bear form With some wizardr y from Taz Tiny Rebel’s superstar illustrator our sketches have been brought to life in individual posters ready for our guests to find Bears in hand, our sites have never been more ready to give away free beer!”
Karl Chessell, CGA Director Hospitality Operators and Food, EMEA, commented:
Nearly 9 in 10 consumers (89%) use cards or contactless payment ever y or most times they visit a pub bar or restaurant new research shows while new payment tech grows in popularity
Bears are located in Bath, Alderley Edge , Birmingham, Cardiff, Cheltenham, Chester, Didsbur y, Exeter, Farnham, Ipswich, Knutsford, Lincoln, Media City, Newcastle , Reading, Sheffield, Leeds, Warrington, West Bridgford, Worcester and York
New Report Uncovers How Payment Methods are Rapidly Changing
In addition to his responsibilities as a successful hotelier, Dan has gained recognition in the hospitality industr y as a member of Master Innholders since 2012, of which he was previously vice chairman and treasurer Dan is also former chairman of Pride of Britain Hotels, and director of Luxur y Scotland Consor tium A true champion of self development and the hospital ity industr y, Dan received the Master Innholders Derek Balls Scholarship in 2017, attending Cranfield University
Terms and conditions apply For full details, visit: https://thebotanist uk com/bear hunt
Award winning bar The Botanist is offering ever yone a free pint of Tiny Rebel beer this September, along with a countr y wide race to win a year s supply of the good stuff
The bears will be positioned around key landmarks in The Botanist’s locations from 8th September and beer seekers can redeem their free pint any time up until 30th
Dan Rose Bristow MI, managing director of The Torridon has been appoint ed as new chair of the Master Innholders for 2022 2024, he will take over the reins from David Morgan Hewitt MI managing director at The Goring and will be suppor ted by the Master Innholders’ executive committee
Alex Hardcastle , Activations and Par tnerships Manager at The Botanist said, “September is generally a bit of a damp month for ever yone Summer is on its way out and the nights are drawing in, so we ' ve teamed up with Tiny Rebel to curb those September blues!
Fur thermore a significant number of people are interested in newer technologies 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%)
The catch? It’s a bidding war there's no way to tell if anyone has found more than you With 21 different bears in 21 different locations to find, the race is on
Employing up to 55 staff, Dan is responsible for the financial and strategic direction of The Torridon, over seeing marketing activities, and the sustainability and development of the estate The Torridon is the only hotel to win AA Scottish Hotel of the Year twice and was named Independent Hotel of the Year at the 2018
“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
To find your nearest Botanist venue and view the menu visit: https://thebotanist.uk.com/locations
Following his time studying at Leeds Met University Dan began his early career in banking then moved into the hospitality industr y in 1999 at The Torridon located in the Scottish Highlands, alongside his wife and co owner Rohaise
Dan Rose-Bristow Appointed as Chairman of the Master Innholders
All that customers need to do to bag a free beer is find a Botanist Bear, scan the QR code on the poster on their mobile device and complete a sur vey which will automatically send them a voucher for a pint of Tiny Rebel Clwb Tropica draught at their local Botanist, completely free of charge
“I’m honoured to take over this esteemed position from David He has led the organisation admirably over the last two years and through such a turbu lent time for hoteliers My tenure comes at a time when challenges continue to rock the industr y and significant steps need to be made to suppor t the growth of hospitality for a sustainable future
The Botanist is Giving Away FREE BEER This Month
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
ment, 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 ”
Card payments are in danger themselves, however, with mobile methods and wearable tech growing in popularity Nearly a quar ter (24%) of con sumers say that when in hospitality venues they now frequently use digital wallets like Apple or Google Pay and nearly one in seven (13%) con sumers 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
There has cer tainly been a behaviour shift in hospitality, with more people switching to digital forms of pay
Cateys In 2020, The Torridon featured on BBC’s Amazing Hotels: Life Beyond the Lobby and is regularly sited as one of Britain’s top resor t hotels Commenting on his appointment as chairman, Dan Rose Bristow said:
It is an honour to be recognised for our achievements and to see our busi ness continue to flourish even after a challenging few years I can’t wait to see what else the future holds for Buzzworks ”
Dad Mark has rediscovered his love of classic French cuisine and his new restaurant is making the most of the plentiful supply of fish available on his doorstep He is also using all local suppliers for the seasonal produce that is featuring on his refined menu
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 scenes is a good way to ensure that your customers still benefit from the same great ser vice
Colin said: “I am absolutely over the moon and humbled to receive such a prestigious accolade which reflects all of the incredible hard work put in by all of those involved in our family business
Price Increases and Co2 Shortages - Why Switching To
Small
“He is not afraid to take calculated risks, his attention to detail is legendar y, he has evolved the business, adapting and being progressive at ever y turn, and is a leader in the true sense of the word He convinces others to follow his lead and inspires confidence in other people and moves them to action He is an inspiration to all that know him and that is why he is our 2022 recipient of the DRAM Lifetime Achievement Award ”
Folkestone is a Kent seaside town on the up after investment in recent years and The Brasserie MS is an exciting addition to the buzzing food hub around the harbour area
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
The Brasserie MS, an Ar t Deco inspired eaterie with a focus on fine dining, has opened in Folkestone after months of preparation
“Kent has some wonderful producers of fresh food and it is impor tant to me that it features in The Brasserie Not only does it keep our food miles down, but it also sup por ts the local economy ”
The chairman of Scotland s bar and restaurant operator, Buzzworks Holdings, is celebrating after scooping a DRAM Lifetime Achievement Award at the Scottish Bar & Pub Awards 2022
“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
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
However, businesses can’t rely on more tax breaks, as Richard Godmon explains:
In the shor t term, businesses should expect more suppor t in the form of Government backed grants and loans, but more significant tax breaks are unlikely ”
26 CLH DIGITAL Issue 126
Mark Sargeant Opens First Independent Restaurant
With a new prime minister due to be announced on Monday 5th September, many businesses are concerned that any steps the new Government might wish to take to soften the impact of rising energ y costs might not come quickly enough
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 “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
Colin Blair has been in the hospitality industr y for some 44 years and his passion for creating great places to spend time in, his passion for doing things really well, and his determination to be the best you can has helped created one of Scotland’s most successful hospitality businesses Buzzworks
He said: “The industr y is facing a number of challenges, but that hasn’t deterred me I wanted to bring something special to the town I am proud to call my home and I am delighted that I have been able to achieve that ”
“Businesses need to think laterally about how they could adapt their working environment and practices to
The Brasserie MS is open for lunch and dinner and guests can also reser ve a seat at the chef ’ s table and enjoy a unique menu featuring eight to 10 courses, all while having a glimpse into the workings of the busy kitchen
Buzzworks leader Colin Blair, from Ayrshire , is well known for having helped to create one of the most successful hospitality businesses in Scotland, and was given the accolade for his long standing commitment to sector at a glitzy cere mony held on Tuesday (August 30)
Ever since I worked at Claridge s I have loved opening up my kitchen for guests It offers a really different dining experience and is perfect for a special night out ”
Beer Line Cleaning Systems Can Save Publicans
From his humble beginnings of pulling pints behind a local community bar in Kilwinning, inspirational Colin now runs 16 successful businesses across the countr y and oversees all acquisitions and development as co owner of Buzzworks
“While a temporar y reduction in VAT would cer tainly help to boost margins and alleviate cashflow pres sures, the Treasur y will want to protect tax revenues as far as possible to meet the cost of other suppor t measures The same applies to the recently introduced Health and Social Care Levy, which increased the National Insurance Contributions payable by employers by 1 25 percent this is likely to be viewed as a post pandemic revenue generator
SMEs will be hoping that the new Government acts quickly to introduce a Covid style suppor t package Ideally this should include grants and interest free business loans payable over a long term The reintroduction of deferred tax payments and business rates exemptions would also provide practical help to businesses, help ing them to manage cashflow
cut their energ y consumption from the star t of October ”
Mark, 49, a former protégé of Gordon Ramsay and the winner of a Michelin star, is backing himself at a time when restaurants are suffering with the cost of living crisis
“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
Advice for small businesses that are finding it difficult to pay their energ y bills is available on Ofgem’s website here
hard ” Visit www beerpiper co uk or see the adver t on page 2
and medium sized businesses should be proactive about finding novel ways to reduce energ y consump tion through the winter months and avoid relying on a Government backed suppor t package , according to tax and business advisers at accountancy firm, Menzies LLP
Buzzworks Founder Clinches Lifetime Achievement Award at ‘Hospitality Oscars’
A Fortune
“We are advising businesses to look for ways to reduce their energ y consumption with immediate effect by examining their operating model and considering how it might be changed Hospitality and leisure businesses could restrict opening hours and some have been considered adopting a three day week Office based busi nesses may be able to alter shift patterns to optimise use of daylight hours or fast forward renovations to improve energ y efficiency by introducing LED lighting or switching to equipment that has a low power standby feature Impor tantly, some of these renovations could also qualify for enhanced tax relief
Susan Young, DRAM Magazine editor and owner of DRAM Magazine , said:
“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
The new Government is expected to announce an emergency Budget to take place later this month and fur ther fiscal measures could be announced then
SMEs are Hoping for a Just-in-Time Business Support Package
“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
Former Chef of the Year Mark Sargeant has returned to his roots with the opening of his first independent restaurant in his hometown
Richard Godmon tax par tner at accountancy firm Menzies LLP said:
Businesses are hoping for a just in time business suppor t package , similar to that provided during the Covid 19 pandemic , but it is by no means cer tain that this is deliverable in the timeframe needed to keep them trading through the final quar ter of 2022
By Jeff Singer, Beer Piper (www beerpiper co uk)
Please mention the Caterer, Licensee & Hotelier News when replying to advertising 28 CLH DIGITAL Issue 126
Embrace World Foods customers increasingly want to tr y new and
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
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
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
achieving a full looking plate to help adjust por tions as the price of costly proteins
dishes
Tropical Rice
1) Increase Vegetarian Choices Rice lends itself per fectly to plant based and vegetarian menu options
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
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
ser
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
2) Rice is a fantastic tool in continue
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
dishes
look
For more information, please visit www wanis com; email sales@wanis com or call 0208
As a result, this helps the rice to retain much more of its nutritional content which is normally lost during cooking
and
and stir fr ys
Easy for an Easy Life
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
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
Sun USA
• One cup has 23% of your daily recommended folic acid
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
988 1100
Cook
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
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
high margin rice
to sky rocket
Chef's Buyer's Guide
meals
can be
• Contains 15 essential vitamins and minerals
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
Our top tips to keep your profit margins healthy:
is:
• A free from food with no GMOs
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
How To Harness The Power Of The Community To Generate Business
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)
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
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
Gluten free
to
4) down on waste by repurposing leftovers, prepped ingredients from a previous vice utilised to create like fried rice
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
3) unusual so to the Caribbean, Africa Asian create low cost, based
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
Cut
Fylde Fresh and Fabulous
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
We are BRC AA accredited and Red Tractor approved making us a reliable supplier to the foodser vice industr y POWERED BY POTATOES
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
potato products direct to your door via a network of distributors across the UK
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
WHAT WE OFFER
Chef's Buyer's Guide
Issue 126 CLH DIGITAL 29
We provide national coverage delivering our fresh
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
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
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 We’ve Got A New Website! What Do You Think? Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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
Significantly, the repor t reveals that almost 3 in 5 cocktail drinkers have
1 flavour(s)
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
Cocktails Defying Cost of Living Impact
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
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
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
“VALUE FOR EXPERIENCE”
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
Flavourful Fun Fast Frozen Cocktails
Not
BRANDED SPIRITS
2 ingred ents
3 is already tr ied and tested
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
5 pr ice compared to other coc kta ls
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)
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
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
4 on promotion
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
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 ”
Spirits, Mixers and Cocktails
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
30 CLH DIGITAL Issue 126
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
Many consumers are undecided on the cocktail they will choose before visiting But the most impor tant factors when choosing a cocktail are
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
Despite cost of living increases, consumers are still planning to prioritise
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
(CONTINUED ON FOLLOWING PAGE)
As cocktail consumption continues to surge and popularity of low and no alcohol ser ves continue to rise , Sanpellegrino brings its 90 years of drinks experience , natural quality ingredients exceptional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range Superbly balanced bitter sweet, crisp and vibrant flavours, presented in beautifully pre mium glass bottles the Sanpellegrino mixers range includes Tonica Citrus Tonica Oakwood, Limonata, Aranciata, and brand new Ginger Beer and Tastefully Light Tonic Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients masterfully mixed by Italians to create authentic refreshing premium drinks with a distinctive citrus flavour 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
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
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
Cocktails Defying
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
Issue 126 CLH DIGITAL 31
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 – Allowing All Venues To Serve Quality Cocktails 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 ”
Cost of Living Impact (CONTINUED FROM PREVIOUS PAGE) “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 WHAT ARE THE UK’S FAVOURITE COCKTAILS? Well earlier this year on trend online retailer IWOOT conducted an analysis to see what are the top cocktails of 2022 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 The UK’s most popular cocktails • Porn Star Mar tini (108k Monthly Goog e Searc hes) • Espresso Mar tin (92k Monthly Google Searc hes) Piña Colada (71k Monthly Goog e Searc hes) • Cosmopolitan (66k Monthly Goog e Searc hes) • Mojito (57k Monthly Goog e Searc hes)
See
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
adver t on this page for details ‘Mix Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino
Bottleproof Cocktails have been supplying their premium range of pre made bottled cocktails exclusively to the hospitality trade since 2016 Customers include hotels, theatres, restaurants, pubs and events venues across the UK
Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on trade Plus they have received a list of awards as long as your arm from IWSC , Spirits Business and LSC
Spirits, Mixers and Cocktails
Available to purchase online and in the on trade directly from Nestle Waters the
remember,
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
‘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!
www cindersbarbecues
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
Sovereign - Bringing Imagination Into Play Outdoor Leisure
Pop-Up for Profit!
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 half sized models also available co uk summer and POP
The Republican Bench and Table Set is designed with commercial areas in mind Built with our robust planed
Smaller
UP for EASIER PROFITS
32 CLH DIGITAL Issue 126
Ideal for smaller areas, the Foxtail features a slide , rock climber and a fireman’s pole to keep children enter tained for hours!
and pressure treated timber, this set is perfect for high traffic areas and a great edition to beer gar dens and outdoor seating areas
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Have a great
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
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 ”
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
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
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
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
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
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
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
Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products
Issue 126 CLH DIGITAL 33
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
Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces Outdoor Leisure
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Monster Mesh
34 CLH DIGITAL Issue 126 Please mention the Caterer, Licensee & Hotelier News when replying to advertising 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
Unlocking the potential of your outdoor space can be a seriously good business move
Keeping Food Hot? We Have All The Answers
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
A TAILORED APPROACH
co uk
“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
With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements
To find out more about our products visit sausageman
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
“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
Although The Sausage Man don’t stock all 1,200 of Germany’s sausage varieties they cer tainly stock a lot! 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
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 ’
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
“Hot
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
The Sausage Man
result in repeat
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
UNIQUELY MODULAR, UNIQUELY MODA
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
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
Outdoor Leisure
quality, will custom and increased profit
authentic products
Take the first step to maximising the use of your out door space Talk to one of Moda s Commercial Business Development Managers Tel: 033 3363 7015, email: commercial@modafurnishings co uk or visit www modafurnishings co uk/commercial
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
SMART FURNITURE TO DRIVE BUSINESS ES FORWARD
Moda, Where Outdoor Furniture Really Means Business
Charles Coleman Sales Director at The Sausage Man 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
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
https://wholesale
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
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
amongst
Find out more at www sangria sol sueno com or get in touch via email info@sangria solsueno.com
Solsueño
Issue 126 CLH DIGITAL 35 Make First Impressions Count with Major Plants Please mention the Caterer, Licensee & Hotelier News when replying to advertising
experience
Spanish Sangria – Now In A Can! Outdoor
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
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/
ice and fruit’’
Authentic Leisure
with
is vegan, gluten free and uses only natural ingredients plus is packaged in an eco friendly can format
consumers
taste
With high awareness levels of sangria UK and the travel faced in recent years, Solsueño is bringing a much needed of Spain to the UK!
challenges
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
vitrified
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
Products and Services
OUR GUARANTEES
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 How to Cut Water Use, Bills and CO2 in One Simple Step 36 CLH DIGITAL Issue 126
savings are possible with the installation of Smar ti Environmental s eco friendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal run ning bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals Ending the need for water, the eco friendly, retro fit Vor tex valve typically saves 100 000 litres of clean water and 105kg CO2 per urinal per year It also prevents air borne infections caused by flushing urinals which have been shown to spread 500 000 germs per inch per flush landing on skin surfaces and clothing spreading viruses including Covid 19 influenza and norovirus The Vor tex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solu tion on the market Utilising
Manufactured sustainability in Mexico, they are natu rally biodegradable and compostable at end of life They are also vegan friendly and gluten free
‘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
A Compostable Straw That Does Not Go Soggy in Your Drink?
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
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
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
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 New Additions to the Weetabix Portion Pack Range Better Beer, Better Business
‘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
concerns have been highlighted
Beautifully uncomplicated uniquely Kiln’s fully stoneware
For sales and more information visit us online at www buzzcateringsupplies com or see the adver t on page 15
(QUOTE REF BII10) 01209 219889 freeclean@clearbrew co uk www.clearbrew.co.uk See the adver t on page 9
START A CONVERSATION WITH CLEAR BREW TODAY
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
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
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
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
The an eco friendly bio block enzyme ring and integrated bio tablet that breaks down uric acid and bio
INTRODUCING OUR NEW CELLAR REPORTING APP
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
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
By David Bone , Foodser vice Channel Manager, Weetabix
different on ever y piece
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
Weetabix
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
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
includes a new collection of ser ving bowls and platters in organic asymmetrical forms which make great statement pieces There are also classic place setting items such as coupe plates which are known as the ‘Chef ’ s plate’ as they are great for pre senting food, that can be comfor tably stacked and withstand use in a busy restaurant Denby rigorously tests its products to tough industr y standards and the pattern performs well against stringent hospitality cri teria without looking like standard hospitality ware Plate and bowl rims are tested extensively and form par t of Denby s 10 year chip warranty Produced from local Derbyshire clay each piece of Kiln’s ar tisan potter y is hand crafted by 20 pairs of hands at Denby s original 200 year old potter y by craftsmen whose skills have been handed down over generations Kiln shares Denby’s environmental attrib utes and is the conscious choice for hospitality venues who prefer to suppor t “Made in England” ceramics Denby was the first UK potter y to be zero to landfill on process waste and holds ISO14001 which is awarded when sustainability and the care of the environment form an integrated par t of the production process Kiln has all Denby s inherent strengths, is freezer and dishwasher safe and can be used in the oven up to a temperature of 250ºC For more information on Denby for Hospitality, visit www denbypotter y/hospitality or see the adver t on page 5 Denby Launches 'Kiln' Tableware 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
Kiln creates a perfect setting to make food look stunning, the new freckling technique is designed to frame food yet is
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
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
replacing scrapping bins and wheelies
Stephens Catering Equipment
Commercial Kitchen Fit-Out
E: sales@stephens catering com W: www stephenscateringequipment com
objectives are consistently met
Meiko BioMaster uses minimal water, is simple and safe to operate cuts labour and saves floorspace by
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
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
Cut Bin Collection Costs
T: 028 25861711/ 0141 2660031
Issue 126 CLH DIGITAL 37
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
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
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
BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains
The SCE team are delighted to have played a role in the completion of this impressive project which saw the Clayton Hotel located in the hear t of Bristol open its doors in March 2022 Stephens Catering Equipment has extensive experience across all sectors but is par ticularly specialised in delivering optimal food ser vice solutions for the hospitality industr y Commenting on the project, Ian Manson, Sales Director of Stephens Catering Equipment said, “We were delighted to design, install and project manage the Fit Out of the Clayton Hotel, Bristol We wish them great success in the future ”
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
Trazcon® Decór is primarily used in commercial kitchen and food prep areas, mixing baking & rooms, chill rooms, ingredient stores, connecting corridors, gowning rooms and wash rooms thereby creating a safe and fit for purpose working environment
SUPER CLEAN, PINHOLE FREE, RESIN FLOORS
Choose a FloorTech® commercial kitchen floor and protect the welfare of your staff.
Trazcon® has certified slip ratings and has superb upgrade potential for future modifications.
Our FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system.
FloorTech® flooring systems are HACCP cer tified ensuring that our customers have the most hygienic floor system
Unit 6 Thames Trading Centre,Woodrow Way,Irlam,Manchester M44 6BP. E: jonnyb@floortech.com | T: Int 0161 775 2942 W: www.floortech.co.uk FloorTech® - At the Forefront of Flooring Technology 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 time sensitive sites requiring rapid throughput, there are 7 dedicated wash cycles with the fastest cycle being just one minute The powerful wash pump delivers a superior wash and due to the machine’s soft star t function, it does so without damaging delicate items Thanks to the SPH515’s double skinned, fully insulated hood there is reduced noise and lower energ y con sumption Visit www smegfoodser vice co uk THE ALL NEW - SPH515 Hood Type Dishwasher Commercial Kitchen Fit-Out Issue 126 CLH DIGITAL 39 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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
e g increase anti skid change colour scheme etc Our
E: info@floor tech com T: Int 0161 775 2942 W: www floor tech 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 Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment 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
R TEC Ser vices & Innovation Ltd
(previously known as Rational Technical Ser vices UK Ltd ) demon strated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition
On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by par tner Pump Technolog y Ltd
It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere
New DrainMinor C (Combi Oven Pump) Creates Considerable Interest Commercial Kitchen Fit-Out
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
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
40 CLH DIGITAL Issue 126 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Call 01202 377205 now to arrange a site visit www.cemcoltd.co.uk
This proved a focal point for Combi Oven manufactures, installers, mainte nance engineers and users alike
The triangular low level float also means that inlet heights can be just 70mm from base to centreline giving the appropriate inlet requirement for wall or central island Combi Ovens
The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater tempera tures and potential grease which these units have to handle
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
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
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
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
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
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
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
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
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
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
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
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
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
Wellness is now at the forefront of ever y design decision These spaces need to be inviting for guests who are apprehensive about returning to large crowds again As such, maximum capacities have been reassessed, with management teams including a cer tain amount of flex within elaborate con tingency plans Also finishes across all spaces are more durable Due to increased cleaning, antimicrobial fabrics and materials are favoured
The hospitality industr y is ever evolving, and even more so post covid Most families are now back to eating out on a regu lar basis, however, their requisite for restaurants has changed Families are seeking clean, reliable , and hygienic facilities to accommodate their youngsters which now plays a huge role when selecting an appropriate dining venue
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
By Nicola Ball, Associate Interior Designer at KKA (https://kka studio)
When designing interiors for hospitality venues near airpor ts, major
and par tner with local suppliers to offer different dining experiences
Catering for Children More Important Than Ever Design and Refit
The world of hospitality interiors is changing The pandemic has taught busi nesses the combination of agility and robust contingency plans have proven priceless
42 CLH DIGITAL Issue 126
These venues provide a different experience from longer stay spaces from the lighting, check in or food and beverage offering
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
When comparing design of longer term stays, there is a large disparity in guests’ needs
We keep in stock a huge variety of items ready for immediate dispatch and fulfil a wide range of bespoke orders deliver to all areas UK,
Ireland
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
A wireless alarm offers early warning of any issues
stack some 40m away
We
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
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
supplier ; we understand that from time to
Design and Refit
can
Issue 126 CLH DIGITAL 43 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Mayfair Furniture
of the
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
& Europe
are
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
The unit is installed in a cupboard to the rear of the block and provides quiet, efficient operation
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
We not just a time hospitality and leisure establishments 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
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
From
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
tainability commitments with proven and genuinely renew able technolog y
Gas Water Heating & Sustainability
CARDSSAFE IS AFFORDABLE!
Concept to Fit-Out with CFG Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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
www adveco co
CARDSSAFE Over 5000 brands in the UK use CardsSafe Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars utilise the system Benefits to using CardsSafe in bars, restaurants and pubs: Managing customer tabs Helping to increase spending, therefore profits • It is a significant deterrent for dine & dash • 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
The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing the team to up sell onsite The CardsSafe units are wireless which means they can sit discreetly behind the bar or POS In addition, the system does not capture data, so it never breaches GDPR
MAJOR BRANDS TRUST
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
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 126 A COMPLETE SERVICE 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 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 DELIVERING ON A GLOBAL SCALE The Contract Furniture Group holds around 30,000 stock items at any given time As well as the ability to supply on demand, the business prides itself on its capacity to produce tailored and completely bespoke solutions to meet specific client requirements Highly skilled upholsterers work on and off site to quickly turn classic and contemporar y furniture designs into individualised collections to meet brand standards Experienced craftsmen create and fit custom made installations including bars, flooring, fixed seating, light ing case goods and all other elements of a complete commercial venue fit out 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
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
star ting at just £145 90
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
oak finished spruce wood with smooth tim ber
Alternatively, the Plaza Chair is a cool and contem porar y choice for your out door seating
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
For beer gardens, nothing beats the traditional picnic bench Trent Furniture’s new Chunky Picnic Table is available in three sizes The 4cm rustic slats
thick
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 Make the Most of Summer with Outdoor Furniture Keep It Cool Keep it Cool are the South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi nationals We spe cialise 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 126 CLH DIGITAL 45 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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
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
What a Do
TROLLEY
For You?
46 CLH DIGITAL Issue 126 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Can
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 from ILF Continue to Expand www.ilfchairs.com email;terr y.kirk@ilfchairs.com With the continued success of the ILF Chairs comprehensive website ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 dif ferent Faux colours, matching the chairs, plus a 7 colour range stock of Egger laminated table tops in a selection of sizes A full range of table bases are also kept in stock 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 seat ing and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style
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 specifica tion, just ask for details
Design and Refit
Also
Enquiries
Issue 126 CLH DIGITAL 47
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
Imaginative and Integrated Interior Design, Vicaima Makes It Real! Design and Refit
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
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
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
For more information or to request a brochure visit www vicaimainfinity com
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
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
and a negative hospitality experience So, be aware of worker
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
How to manage operations in heat waves and cold snaps
48 CLH DIGITAL Issue 126
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
Property and Professional
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
3. INVEST IN EQUIPMENT
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
Extreme Weather and The Hospitality Sector
2. CONSIDER SEASONAL MENUS
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
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
By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www koroshfarazad com)
For almost 15 years, Capify has worked closely with the hospitality sector, pro viding business owners with much needed funding We’ve been there through some difficult times like the 2008 recession and Covid 19, and have continued to lend even when the banks have said no We’ve recently conducted a Business Confidence Sur vey and found that cash flow and cash reser ves are key concerns for business owners across the UK Over half of those who responded also said they lack confidence in their exist ing banking par tners to meet any future borrowing needs We re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours The finance can be used for any business purpose whether that s: • Managing shor t term cash flow issues • 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 If you’d like to find out how much finance you qualify for, visit www capify co uk/hospitality fund You’ll be taken to Capify’s website where you can get a no obligation quote within minutes You’ll also be able to find out more information about the busi ness loan and the unique and straightforward repayments To find out more visit www capify co uk/hospitality fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team Capify - We're Here to Support Your Hospitality Business
As the weather changes, so do consumer tastes But supply chains may also become more robust (and cost effective) if your menu adapts to seasonal availability Ingredient costs, especially if locally sourced, will fluc tuate with the natural growing or rearing cycle Carefully monitoring your input costs through cashflow management software such as Agicap (https://agicap com/en/sector/restaurants/) can enable you to adjust your procurement or pricing strateg y to mitigate seasonal cost increases from
tination you are looking at If it was one of the major gateway cities across the countries, then a similar theme would follow London with revenue and current demand
If 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
your suppliers
5. LOOK AFTER YOUR STAFF
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:
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
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
1. USE DATA TO IDENTITY TRENDS AND FORE CAST FUTURE DEMAND SPIKES AND TROUGHS
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
The Property Market Within The Hospitality Sector - Do Hotels Profit from Short-Stay Holidays and Is This On the Rise in the UK?
Staff positive wellbeing
4. CONSIDER YOUR DISTRIBUTION STRATEGY.
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
can often make the difference between a
turn benefits the owners as well as the Team Members themselves
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
All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate
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
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
And YES Covid19 changed a lot of things We need to learn from those things!
PROFITABILITY & OPERATIONS
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
Profitability Operational Strateg y Staff Management Marketing and The Future of your business
To book a viewing call 01539 444461 or see the adver t on this page for fur ther details
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
Why Use a Specialist Hospitality Consultant?
Property and Professional
Answer: because can help your business to succeed
Issue 126 CLH DIGITAL 49
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
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
MANAGING PEOPLE
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?
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
The Westmorland Inn, Bowness-On-Windermere Comes on the Market
Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you
We have a ver y good record in helping Hospitality business owners to implement processes that improve how they manage their people , which in
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:
.
The largest overhead, even higher than Cost of Sales, is the Labour cost, so,
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
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
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’’
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
