CLH Digital - Issue #128

Welcome to the latest issue of CLH Digital

This for me is the most funda mental change to suppor t the sector any Chancellor could make , and sooner or later I hope some Chancellor is going to be bold enough to take the deci sion to reduce VAT in hospital ity, give it a good run for at least 18 months 2 years and prove us all right!

The Office of National Statistics (ONS) has also repor ted that more than a quar ter of businesses (26%) have seen revenues fall in the last month, stating that hospitality opera tors were par ticularly badly affected with about a fifth of businesses expecting revenues to drop again next month

Hopefully today’s budget will stem that reduction in revenue but as stated above more needs to be done

According to the British Retail Consor tium (BRC)’s chief executive Helen Dickinson, this rise will put an additional £800m in “unaffordable tax rises” on “already squeezed” retailers

“It is inevitable that such additional taxes will ultimately be passed through to families in the form of higher prices,” she argues

“There is still time for the government to act Freezing the business rates multiplier will stimulate investment and will allow retailers to focus on what’s impor tant keeping prices down for households ”

While there are positive aspects of this budget, I was ver y disappointed not to see a VAT cut, which not only we , of course , but the entire sector has been lobbying for years

Good news to see our repor t on page 9 which reveals that pubs bars and restaurants continue to drive the post COVID 19 recover y of Britain’s top cities, but again cautions that rising costs mean that the sector needs sustained urgent suppor t I was pleased to see two cities I frequent Birmingham in the number one position and Liverpool in four th position I have in recent months, thanks to staycation and business exhibitions, made frequent visits to both!

I stay at Broad Street in Birmingham and on the Alber t Dock in Liverpool, and can only agree the repor t Both vibrant and thriving from what I saw, and I am up in both cities again next month and can’t wait!

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

Peter Adams

Alcohol Duty Increases Cancelled As Chancellor Unveils “Growth Plans

(...CONTINUED FROM FRONT COVER)

Fur ther reforms to modernise alcohol duties will also be taken for ward and the government will publish a consultation on these plans

GROWTH PLAN

In his mini budget the Chancellor unveiled his Growth Plan to release the huge potential in the British economy by tackling high energ y costs and inflation and delivering higher productivity and wages

The plan set the ambitious target for 2 5% trend of growth, securing sustainable funding for public ser vices and improving living standards for ever yone

Kwasi Kwar teng, said “Economic growth isn’t some academic term with no connection to the real world It means more jobs, higher pay and more money to fund public ser vices, like schools and the NHS

“This will not happen overnight but the tax cuts and reforms I’ve announced today the biggest package in generations send a clear sig nal that growth is our priority

“Cuts to stamp duty will get the housing market moving and suppor t first time buyers to put down roots New Investment Zones will bring business investment and release land for new homes in communities across the countr y And we ’ re accelerating new road rail and energ y projects by removing restrictions that have slowed down progress for too long

“We want businesses to invest in the UK we want the brightest and the best to work here and we want better living standards for ever y one ”

ENERGY “BIGGEST DRAG ON GROWTH”

The Chancellor also set out plans to tackle to the biggest drag on growth the high cost of energ y which has driven up inflation To tackle this the government s Energ y Price Guarantee will save the typical household £1,000 a year on their energ y bill with the Energ y Bill Relief Scheme halving the cost of business energ y bills, reducing peak inflation by about 5 percentage points

Also revealed today were major tax reforms to allow businesses to keep more of their own money, encouraging investment, boosting pro ductivity and creating jobs New measures include cancelling the planned rise in corporation tax keeping it the lowest in the G20 at 19% and reversing the 1 25 percentage point rise in National Insurance contribu tions, a change which will save 920,000 businesses almost £10,000 on average next year The Chancellor also announced more relief for busi nesses by making the Annual Investment Allowance £1 million perma nently rather than letting it return to £200 000 in March 2023 This gives 100% tax relief to businesses on their plant and machiner y investments up to the higher £1 million limit

The Chancellor also reiterated the impor tant principle of people keep ing more of what they earn, incentivising work and enterprise He announced a 1p cut to the basic rate of income tax one year earlier than planned From April 2023, the basic rate of income tax will be cut to 19%

Alongside cutting the basic rate of income tax, the Chancellor also abolished the additional rate of tax, taking effect from April 2023 In its place will be a single higher rate of income tax of 40% The policy removes the UK’s previous top rate tax which was higher than coun tries like Norway, USA and Italy, and is designed to attract the best and the brightest to the UK workforce , helping businesses innovate and grow

VICTORY FOR PUBS, SMALL BREWERS, AND CIDER PRODUCERS

C AMRA Chairman Nik Antona said: “The Chancellor’s announcement that the new rate of duty for draught beer and cider will go ahead from August 2023 is fantastic news for the great British local as the tax sys tem will recognize that beer, cider and perr y ser ved in a pub or social club should be taxed at a lower rate to alcohol bought in the likes of supermarkets

Crucially, this new lower rate of tax for draught beer and cider will now apply to containers of 20 litres and over and bag in box products and not the larger 40 litre containers originally planned for meaning smaller breweries cider producers and pubs can all benefit ”

“This groundbreaking policy should help pull consumption into pubs clubs and taprooms helping to encourage pub going and keeping our beloved locals viable , alive and thriving

“We are also delighted to learn that the Treasur y will consult on changes to the definition of cider for tax purposes We will be making the case for all cider to contain at least 50% fresh fruit juice to ensure that consumers are getting a high quality product, and to create renewed demand for acres of orchards that are currently being wound down at detriment to our natural environment

Speaking about the crisis of rising costs for the beer and pubs sector, Nik Antona added:

“The UK’s world renowned pubs and breweries pulled out all the stops to sur vive the pandemic but thousands face not being able to make ends meet as bills and costs have soared

“The Government’s energ y price cap for businesses is ver y welcome but we believe the business energ y suppor t scheme should be extended for a 2 year period as quickly as possible to provide cer tainty for pubs and breweries

“Ahead of the Chancellor’s first full Budget later in the year, C AMRA is continuing to call for changes to the business rates system to stop the

unfair burden on pubs and for the Chancellor to cut VAT on food and drink for hospitality businesses as costs for pubs continue to skyrocket as customers tighten their belts ”

DOES NOT ADDRESS PUB VULNERABILITY”

Steve Alton CEO of the British Institute of Innkeeping commented Today s announcement by the Chancellor does not address the vulnera bility of our members’ pubs in ever y community The energ y price guar antee , whilst welcome , will see most pubs at least doubling their energ y costs from last year in addition to the inflationar y pressures on their costs of doing business

“We are hopeful that a number of his measures will suppor t consumer confidence and maintain demand at this now critical period of trading His recognition of too many barriers to enterprise must now also trans late into radically reduced regulation allowing our members to trade fully and freely alongside delivering a significant reduction in the ongoing dispropor tionately high business rates that our members pay

“We will continue to engage and make the case to Government for our members as they conduct their review into vulnerable sectors with the Prime Minister having previously referenced our local pubs Simply without fur ther suppor t many pubs will fail ”

NEED TO LOWER VAT

UKHospitality CEO, Kate Nicholls, commented: “The stated objectives of boosting growth and tackling inflation rightly put business at the hear t of the Govt s agenda, but today s measures will take time to take effect

“The Chancellor committed to making the UK a globally competitive tax regime , yet overlooked two obvious levers to achieve that, through lower VAT and business rates reliefs Our VAT rate is the highest in Europe , which is starkly at odds with ambitions for global tax competi tiveness and will hopefully be addressed in the autumn Budget, if not before

“While tax free shopping for overseas customers is a welcome step to attract overseas tourists a far more immediately impactful step would be to reduce VAT for our domestic customers Our VAT rate is the high est among modern economies, so if we want a globally competitive mar ket, we need lower VAT and an equitable alternative to business rates Without such measures which would help to keep prices down for customers thousands of businesses and many more jobs will be lost

Confirmation of the energ y and NIC proposals will allow our busi nesses to better plan for sur vival Indeed, today’s announcement includes a number of positive measures which will bear fruit in due course , but more is urgently needed to help struggling businesses sur vive through the winter There s a clear shor tfall between the positive tax plans and the lack of needed immediate business suppor t ”

Alcohol Duty Increases Cancelled As Chancellor Unveils "Growth Plans"

(CONTINUED FROM PAGE 3...)

NIGHT TIME ECONOMY “OUT IN THE COLD”

Michael Kill CEO of the Night Time Industr y Association Says: “We are extremely disappointed with the Chancellor’s announcement this morning It will be seen as a missed oppor tunity to suppor t businesses that have been hardest hit during this crisis causing considerable anxiety anger and frustration across the sector as once again they feel that many will have been left out in the cold ”

“We have been extremely clear with the Government that the “Energ y Bill Relief Scheme” even with the announcement of the limited tax cuts on National Insurance Corporation Tax and Duty is unlikely to be enough to ensure businesses have the financial headroom to sur vive the winter, especially with yesterday’s announcement of the rise in interest rates from the Bank of England

“I would urge the Chancellor and Government to reconsider these measures, given the limited impacts of the current tax cuts on the immediate crisis for many businesses across the sector, the extremely vulnerable position the night time economy and hospitality sectors remain in, and re evaluate the inclusion of general business rates relief and the reduction of VAT within these measures ”

INDEPENDENT BREWERS CHEER CHANCELLOR'S EXTENSION OF DRAUGHT BEER DUTY RATE

Roy Allkin, SIB A Chairman commented, "Small independent brewers will be cheering the new Chancellor today with the announcement that he s listened to our concerns and included the 20 and 30 litre containers used by independent brewers in the new draught duty Our Make it 20 campaign received cross par ty suppor t and the change will have a huge impact on the ability of small brewers to benefit from the duty discount It is also ver y welcome to see the Chancellor freezing alcohol duty rates from Februar y 2023, providing additional suppor t to a struggling sector

"Delaying the introduction of the draught duty rate until next summer, as opposed to Februar y as originally planned will however come as a disappointment to many small brewers who have already factored these changes into their business plans for next year Combining the successful Small Breweries’ Relief which is 20 years old this year with Small Producer Relief is ver y complex and there will inevitably be winners and losers especially hitting those brewers making innovative stronger products like Imperial Stouts above 8 5% We look forward to working with the new Exchequer Secretar y and Chancellor to get the details right on these changes and ensure that we continue to have a vibrant, dynamic small brewing sector fit for the future "

Survey Reveals Consumer Expectations Heightened As A Result Of Inflationary Price Hikes

more discerning, and the businesses best placed to thrive will be those that offer customers the greatest bang for their buck

Close to half (41%) of the respondents questioned by People 1st International said that the standard of customer ser vice they had received in the last 12 18 months had worsened

A fur ther 37% were ambivalent towards the standard of customer ser vice on offer, suggesting that ‘skimpflation’ a phenomenon whereby inflationar y pres sures and squeezed profit margins force firms to cut corners is beginning to creep in

Disinterested staff and chatbots replacing human interactions were amongst the most commonly cited complaints of respondents who thought that the standard of customer ser vice offered by firms is in decline

On the flipside when quizzed about what they value most when it comes to customer ser vice , well trained, knowledgeable and happy staff ranked head and shoulders above the rest, with 68% of respondents singling out high quality staff interactions as their number 1 must have

In light of the forecast that UK inflation will soar to a 50 year high by the end of Januar y next year, cost savings will no doubt be weighing heavily on many busi nesses ’ minds, however, according to Jane Rexwor thy, Executive Director at People 1st International, businesses need to consider their customer’s prefer ences first before making cutbacks

“Entering the autumn/winter trading period, consumer facing businesses are confronted with various economic headwinds, the likes of which we haven’t seen for decades

“For that reason, businesses may well be forced to make stark decisions about where to rein in spending and what needs to be ringfenced

“In times of recession, training and development budgets are often the target of cost cutting, but failing to invest in your people can be damaging to business finances in the long run ” continues Jane

“Our sur vey is clear what UK consumers value the most: well trained, knowl edgeable and happy staff With that in mind I urge consumer facing businesses to continue to invest in their people and carefully consider the impact of any poten tial cutbacks on the customer experience ”

The finding that 40% of respondents expect higher prices to be reflected in the level of ser vice they receive underlines the impor tance of maintaining customer ser vice standards adds Jane

With real household incomes falling, consumers look set to become more and

“Businesses’ will therefore need to offer best in class customer ser vice before convincing consumers to par t with their hard earned cash ”

Despite the squeeze on disposable incomes, 43% of respondents agreed that they were willing to pay more for goods and ser vices if they received a high level of customer ser vice compared to 22% that would not

Fur ther responding to the results of the sur vey Jane Rexwor thy said that there is a clear incentive for businesses to maintain and even enhance customer ser vice standards despite challenging macro economic circumstances

“As consumers cut back competition hots up meaning that businesses will need work harder to attract customers ”

“Offering high quality customer ser vice sets businesses apar t, meaning that well trained staff remains a key tool in a business arsenal

“Consequently, those that continue invest in their people will fare better than their rivals in the coming months, as confirmed by this sur vey ”

In addition to quality of customer interactions, speedy responses to questions and queries (54%) ranked similarly highly among respondents as a hallmark of winning customer experiences Free gifts and the oppor tunity to provide feed back were viewed as comparatively less impor tant by consumers, favoured by 37% and 16% of respondents respectively

Beyond providing an acid test for customer expectations against the backdrop of inflationar y pressures the sur vey is a clarion call for businesses to pay more attention to how they cater for and interact with diverse groups, such as the LGBTQ community and those with disabilities

42% of respondents said they would spend more with a business if it provided an accessible and inclusive ser vice A fur ther 48% stated that they would not return to a business if it didn't provide an accessible and inclusive ser vice whilst 58% of respondents said they would recommend a business to family and friends if their customer ser vice accessible and inclusive

People 1st International is an industr y led skills exper t that suppor ts customer facing businesses in the UK and internationally to build develop and retain skilled workforces through its WorldHost Programme

To find out more visit: https://people1st co uk/products solutions/training/worldhost customer service/

A Visit to The 2022 is a Must For Anyone Within Hospitality sur vey of over 2,000 working age adults has revealed that the perceived stan dard of UK customer ser vice is slipping in the wake of record inflation

National Insurance Rise to be Reversed from November, Chancellor Announces

Chancellor Kwasi Kwar teng has announced that April’s National Insurance increase , championed by former Prime Minister Boris Johnson is to be reversed from November

The 1 25 percentage point rise in National Insurance contributions will be cancelled from 6 November

Mr Kwar teng said: “Taxing our way to prosperity has never worked To raise living standards for all, we need to be unapologetic about growing our econo my Cutting tax is crucial to this , and whether businesses reinvest freed up cash into new machiner y, lower prices on shop floors or increased staff wages, the reversal of the Levy will help them grow, whilst also allowing the British public to keep more of what they earn ”

He emphasized that the tax cut would mean 28 million people across the UK will keep an extra £330 a year, on average , in 2023 24, and would also reduce 920,000 businesses’ tax liabilities by £9,600 on average in 2023 24

His predecessor Rishi Sunak had introduced the NI increase to invest around £12 billion into the health and social care ser vices

The Government will reverse the tax increase in two stages

It will reduce National Insurance rates from 6 November 2022 effectively removing the interim 1 25 per centage point increase for the remainder of the 2022 23 tax year

The 1 25 percentage point Health and Social Care Levy will not come into force as a separate tax from 6 April 2023 as previously planned

UKHospitality Chief Executive Kate Nicholls said: Hot on the heels of government suppor t for businesses facing rising energ y costs, cutting employer NI contributions (NICs) is more excellent news for the hospitality sector, and will help businesses reduce their costs as they attempt to return to profitability while facing a per fect storm of financial pressures, including the interest rate rise , VAT back to 20%, and the frankly unfair busi ness rates regime

Cutting employee NICs is a great way to ensure people keep more of their money, primarily so that they re able to pay their bills and then to enjoy affordable luxuries such as visiting hospitality venues

“This announcement is par ticularly welcome , as UKHospitality has long campaigned for an employer NICs regime that suppor ts job creation which this move will cer tainly help towards ”

The 1 25% NI rise was introduced by former Chancellor Rishi Sunak, in April

Separately UKHospitality is urging fur ther Government suppor t for the industr y through a VAT rate cut and the reform of business rates, in their current form it says are ‘unfair’

company opened its first pub The Blue Lion in Great Baddow in 2020, increasing trade 500%

Says Mulvaney: We aim to deliver restaurant quality food and table ser vice at pub prices in a relaxed pub environment People are seeking independently operated pubs and restaurants, and we ’ re targeting subur ban locations where there’s a shor tage of good places to eat and drink in the immediate vicinity Our expansion plans are built around leasing rather than buying pubs as it ties up less revenue , allowing us to grow more rapidly whilst maintaining cash flow We can also tap into Star’s sup por t and resources it’s a win win for both par ties ”

Scratch Consultancy Takes Chelmsford Pub as it Eyes Expansion with Star 20 seater private dining room A stylish 60 cover all weather alfresco area will also be developed

Scratch Consultancy Ltd co founder Ben Mulvaney has worked in hos pitality for 20 years, heading up food and beverages in five star boutique hotels, bars and restaurants such as Hotel du Vin in Birmingham, The Trafalgar Hilton in London and Theatre by Gar y Rhodes in Dubai The

Adds Andrew Smur thwaite Star Pubs & Bars’ area manager : “We’re delighted to back the growth of Scratch Consultancy Bringing a high end hospitality approach to the traditional pub is working fantastically for them at The Blue Lion Residents have been asking them to open a sec ond pub The Compasses is just the location and I’m sure it will be an equal success ”

Chancellor Kwasi Kwar teng has announced a comprehensive wave of tax cuts and other incentives for individuals and busi nesses, as well as confirming some of the announcements made earlier this week The measures are par t of a new Growth Plan, which is aiming to boost economic growth However, only time will tell if they will curb inflation and temper recession concerns

Richard Godmon, tax par tner at accountancy firm, Menzies LLP (www menzies co uk), said:

“With another fiscal statement to follow, this mini Budget is a defining moment for the new Government and tax cuts are firm ly back on the agenda

“The biggest surprise was the decision to simplify Income Tax by moving to a single higher rate of tax for high earners of 40% with effect from April next year This will encourage a spirit of entrepreneurialism by incentivising work and putting money back into the economy The flip side is that the Government might also be hoping that the move increases the tax take , as it could help to draw people back to the UK who may have previously chosen to live and work else where , while encouraging others to stay put

“The reduction in dividend tax rates and the abolition of the additional rate of tax from April 2023 means that business owners will need to consider carefully the timing of dividend payments over the next few months ”

UP TO 40 NEW INVESTMENT ZONES

The Chancellor also outlined plans to create up to 40 new ‘investment zones ’ in England, with the potential for more in Wales, Scotland and Nor thern Ireland Businesses in these zones will benefit from wide ranging tax breaks including 100% tax relief on investments in plant and machiner y and no National Insurance Contributions will be payable on the first £50 000 earned by new employees

Richard Godmon tax par tner at Menzies LLP said: “The new Investment Zones are reminiscent of the for mer Enterprise Zones, but they will provide a much more favourable tax environment for businesses and they promise to become a magnet for inward investment There are currently 38 areas in England on the list for consideration and we look forward to finding out which ones will be selected INCENTIVISING BUSINESS INVESTMENT AND CORPORATION TAX RISE ‘CANCELLED’

The limit of the Annual Investment Allowance (AIA) will not rever t to £200,000 as planned in April next year, it will now permanently stay at £1 million

Richard Godmon, tax par tner at Menzies LLP, said:

“Capital allowances are highly valued by businesses and they will be pleased that this one in par ticularly is going to stick at £1 million and that this is no longer being described as a temporar y measure , but is to be made permanent

“The decision to cancel the planned increase in Corporation Tax (due to tax effect next April) will be a relief to many small and medium sized businesses who have been concerned that this increase would erode profits fur ther and make it even more challenging to remain viable ” INCENTIVISING ENTREPRENEURIAL INVESTMENT

The Chancellor highlighted plans to increase the cap on investments that can be made under the Seed Enterprise Investment Scheme (SEIS) from £150,000 to £250,000 Individuals making investments in star t ups up have had the limit doubled to £200,000, with the 50% income tax relief remining the same The Government also gave its commitment to continuing to back the Enterprise Investment Scheme (EIS)

These announcements send a signal to entrepreneurial investors that tax should not be a barrier and the Chancellor wants to expand incentives in this area, ” added Richard Godmon, tax par tner at Menzies LLP

STAMP DUTY LAND TAX

The threshold at which Stamp Duty Land Tax (SDLT) becomes payable on residential proper ty purchases in the UK has been raised to £250,000, double its previous level in a bid to boost the proper ty market In addi tion first time buyers will not have to pay SDLT on proper ty purchases up to a value of £425 000 (up from £300,000) Both measures will take effect from today

Richard Godmon tax par tner at Menzies LLP said:

The decision to raise the SDLT threshold is designed to build consumer confidence and boost the housing market generally For proper ty developers it will fuel activity by creating demand, par ticularly from first time buyers, and help to free up finance to front end development projects ”

IR35 CHANGES

Richard Godmon, tax par tner at Menzies LLP, said:

“The repealing of the 2017 and 2021 IR35 changes will be hugely welcomed as it will remove an administra tive burden, risk and cost, enabling businesses to devote resources to fur thering their growth strategies “It is impor tant to recognise that IR35 has not been abolished and the result of the changes is that the risk and compliance costs are being returned to the individuals and their personal ser vice companies HMRC will no doubt redirect their focus towards the contractors, which will bring challenges and make enforcement more difficult ” Growth Inflation?

ness

The relief ends completely on 31st March 2023 It wasn t revisited in the emergency budget Rates Tax Rates (Multipliers)

In the Autumn 2017 Budget, the Government announced that the multipliers (pence in the pound) would increase in line with the previ ous September’s Consumer Price Index rather than the Retail Price Index

The distribution of the business rates tax is set through revaluations which periodically reassess and update tax liabilities to reflect changes in the commercial rental market The next revaluation comes into effect on 1st April 2023 in England based upon an estimate of open market rents on 1st April 2021

The Government say that this will help ensure that, where there have been shifts in economic activity which have driven changes in market values, these changes will be reflected in tax liabilities

But, despite the revaluation which will be revenue neutral, overall business rates revenue for 2023/24 will still be increased by September’s CPI measure of inflation

CPI rose by 9 9% in the 12 months to August 2022 which, if repeated in September, would see non domestic buildings in England such as shops, pubs, restaurants, factories and offices facing a £2 66 billion business rates hike during the 2023/24 financial year according to the real estate adviser Altus Group

No action was taken within the emergency budget regarding the inflationar y uplift this in his Statement today and hope in the next few weeks he will address this issue ”

Hospitality Fuels City Centre Vibrancy, But Cost Pressures Threaten Recovery

Pubs, bars and restaurants continue to drive the post COVID 19 recover y of Britain’s top cities, research from CGA by NielsenIQ and Wireless Social shows but with costs soaring for consumers and busi nesses, the hospitality sector needs urgent suppor t to help keep urban centres vibrant

The joint ‘Top Cities’ repor t combines CGA’s sales data with device log in data from Wireless Social the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s 10 most populous cities over the four weeks to 27 August 2022

Birmingham tops the repor t’s list for the first time in 2022 just ahead of Glasgow, the leader in the previous four week period Leicester and Liverpool are among the cities on the rise in the new char t, in third and four th place respectively

At the other end of the rankings London is in 10th place extending a run that has seen it finish no higher than eighth in any period so far this year Sales and footfall in the capital have suffered from a shor tage of office workers and tourists despite the ending of COVID 19 restrictions Leeds’ performance mirrors that of London with the city staying towards the bottom of the vibrancy rankings, driven by a negative sales performance and lower wireless login figures See below for the full list of cities

The repor t also reveals signs that hospitality s city centre recover y is at risk of slowing Sales in four of Britain’s 10 biggest cities were lower than in the equivalent pre COVID 19 period of 2019, while footfall, as meas ured by device log ins was behind in all 10 This may reflect the squeeze on consumer spending as the cost of living crisis mounts as well as the

effect of rail strikes on city travel

CGA client director Chris Jeffrey said: “Restaurants pubs and bars are integral to city centre life especially at a time when so much of retail has moved online and they are at the hear t of Britain’s recover y from the COVID 19 crisis But as these figures show, that recover y is increasingly threatened by the impact of soaring fuel and food costs on businesses and consumers alike Trading is likely to remain challenging for some time to come , and hospitality needs and deser ves urgent suppor t from gov ernment on energ y bills, taxes and more if it is to continue creating jobs and investment in the countr y ’ s city centres "

Julian Ross, founder and CEO of Wireless Social, said: It s good to see footfall and sales performance on the rise across the board in English

cities, but the continued slow response in London is concerning While the government’s recently announced suppor t package on energ y bills is set to be extremely beneficial for small and large businesses in our sec tor, it’s vital that the suppor t doesn’t simply dr y up There are , of course , the options of reduced VAT and business rates relief still available to the government, and this level of fur ther suppor t is ver y likely going to be a requirement over the coming months ”

The series of ‘Top Cities: Vibrancy Ranking’ repor ts is based on a pow erful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log ins It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY

Rankings for the four weeks to 27 August 2022 Number s in brackets indicate position for the previous four week period

1 B rmingham (2)

2 G asgow (1)

3 Leicester (5)

4 Liverpoo (7)

5= Br istol (3)

5= Manc hester (4)

7 Edinburgh (6) 8 Sheffield (8) 9 Leeds (10) 10 London (9)

UK Interest Rate Increases by 0.5% A 14-year High

The Bank of England (BoE) raised interest rates by 0 5 per cent in the biggest rise since 2008, as it forecast a 0 1 per cent drop in GDP over the current quar ter, signalling that the UK is already in recession

The BoE base rate is now 2 25 per cent up from 1 75 per cent when the rate was last raised in August, and is the seventh time in a row the base rate has increased, with fur ther increases forecast later in the year, possibly as high as 3 per cent by the end of the year

The decision to raise rates is an effor t by the Bank to bid to tackle inflation or rising prices The Bank, which is independent of the gov ernment, has a target of keeping inflation below 2 per cent

However, inflation and rising energ y costs, is currently running at 9 9 per cent and expected to rise even fur ther forcing the bank to act

UKHospitality CEO, Kate Nicholls, said: “The rise in interest rates,

while widely expected, has a two pronged negative impact on an already struggling hospitality sector It will simultaneously diminish dis cretionar y spend for consumers while making borrowing more expen sive , exacerbating the already challenging trading environment for our businesses This underlines the acute need for fur ther suppor t for the industr y in the form of business rates reliefs and reduced rates of VAT to spur recover y in a vital sector upon which millions of jobs depend ”

Welsh Government Launches Public Consultation on ‘Tourism Tax’ Plans

The Welsh Government has launched a consultation on proposals to give local authorities the powers to introduce a visitor levy

The levy or tax, would be a small charge paid by people staying overnight in accommodation in Wales

“These proposals are about preparing for the future Our intention is to bring about a sense of shared responsibility between residents and visitors to protect and invest in our local areas ” Minister for Finance and Local Government Rebecca Evans said

“By asking visitors whether they have travelled from within Wales or from fur ther afield to make a small contribution towards maintaining and enhancing the place they are visiting we will encourage a more sustain able approach for tourism ”

Proposals for a visitor levy have been progressed through Welsh Government’s Co operation agreement with Plaid Cymru

“While Wales may be the first place in the UK to introduce such a levy we do not believe it will be the last as we have seen recently, a visitor levy may soon be introduced in Edinburgh so Wales is not alone , ” Plaid Cymru Designated Member Cefin Campbell said

“We want to continue to see a thriving tourism industr y in Wales It is vital we have sustainable , responsible tourism that works both for visitors and for the communities they are visiting

Should local authorities decide to implement a visitor levy, it could make a real difference in communities across Wales to help develop and protect local ser vices and infrastructure We welcome all views in understanding what would work well for Wales and encourage ever yone to con

Discover the Future of Plant-Based

It’s undeniable , what once was considered ‘fringe’ is now well and truly main stream The demand for plant based food options has skyrocketed since 2017, and the categor y is continuing to experience strong year on year growth With more businesses offering plant based options, the competition is fiercer than ever, and an easy way to stand out is to offer a wide range of innovative prod ucts on shelves and menus

Plant Based World Expo Europe is the only 100% plant based B2B trade show to bring together buyers and suppliers from across foodser vice , hospitality, retail, and public sector catering Returning to Olympia London on November 30th December 1st, 2022, it’s a one stop solution for keeping your business competitive in one of the fastest growing food categories

With so many new plant based products being launched, how do you decide

tribute to the consultation ”

Councillor Andrew Morgan (Rhondda Cynon Taf), WLGA Leader said: “Wales is known the world over as a top destination, but it’s impor tant to ensure that tourism is sustainable and has the right investment so that it can be enjoyed in the future

“Under these proposals councils would have the discretion to raise the levy to ensure their communities and the tourism infrastructure is properly funded

“Levies are a common feature in tourist destinations internationally and the for thcoming consultation is an impor tant oppor tunity for residents and businesses to have their say on the way forward ”

The consultation seeks views on who should pay a levy who would be charging and collecting the levy how the levy could be best applied and how revenues from the tax could be allocated

Plaid Cymru Designated Member Cefin Campbell said: “While Wales may be the first place in the UK to introduce such a levy we do not believe it will be the last as we have seen recently a visitor levy may soon be introduced in Edinburgh so Wales is not alone

“We want to continue to see a thriving tourism industr y in Wales It is vital we have sustainable , responsible tourism that works both for visitors and for the communities they are visiting

“Should local authorities decide to implement a visitor levy, it could make a real difference in communities across Wales to help develop and protect local ser vices and infrastructure We welcome all views in under standing what would work well for Wales and encourage ever yone to contribute to the consultation

You can take par t in the consultation via https://gov wales/visitor levy

which ones suit your business? Instead of juggling samples, tastings and emails, the show is your chance to meet with 200+ plant based suppliers under one roof You can speak with the right contacts, taste the prod ucts and access all the information you need to make your decisions

Alongside the expo is a world class conference programmed for buyers and chefs eager to learn more The educational sessions are designed to sup por t the buying journey providing top line insights into the next trends oppor tunities and challenges that will affect your business in the coming months They will be led by world class speakers, from the biggest chains and foodser vice giants to some of the world’s largest food manufacturers and thought leaders

Trade professionals can register to attend for free on the website at www plantbasedworldeurope com

Follow @plantbasedworldeurope and #PBWE on Twitter and Instagram for ongoing conversations and updates about the plant based market

See the adver t on the facing page for details

The Importance Of Data Capture, and Unique Insights

They Provide To Get To Know Your Guests Better

Businesses in almost ever y sector are increasingly utilising data capture in a bid to improve efficiency, provide enhanced customer ser vices, and ultimately help with profitability and for ward thinking decision making

And hotels should be no different if the right digital tools to capture , analyse and repor t back are in place

This has been a founding principle of our newly launched e commerce model, as a ser vice to the hotels, apar thotels and resor ts signing up as our customers Not only are we here to help our par tners sell the things that guests have loved about their stay to take home , but we are here to help with business intelligence and learnings, too

In the current competitive climate , ever y weapon, ever y vali dation or proof point behind choices, and ever y element of confidence you can instil in the background for your hotel deci sion making should be latched onto Sometimes for endorse ment of your thinking, sometimes to see something surprising you hadn’t thought of Data is the lifeblood of making the right call, being hyper relevant for guests, and for repor ting to your teams managers owners and stakeholders For sharing success and for recommending change

With the right par tners and the emergence of fresh smar t tech solutions businesses now have a readily available way to access the customer data that counts Below we have compiled the top ways in which busi nesses can get to know their guests better through data capture techniques:

1) QR CODES

By Suzanne Mahoney, Co founder of LiBi platform (www.libiloves .com)

People love QR codes for the extra info they bring, so why not work these into your marketing strateg y? Effective QR codes can capture impor tant insights that enable you to determine the success of your marketing campaigns The codes capture the location and time of the scan, and whether the scan leads to engagement (e g in the form of app or product downloads) By implementing QR codes businesses can learn who their customers are and how they’re interacting/engaging with products and ser vices in real time as well as over time

2) SOCIAL MEDIA INCENTIVES

When submitting personal details, customers will likely expect something in return To incentivise customers to input data, companies can introduce brand building competitions and giveaways on their social media chan nels, or trackable discount codes via simple to use webpage sign up forms By breaking the data capture process down into manageable chunks, the data flow is maximised, and you learn what the smar test triggers are for different audience types and channels

3) SPECIFIC DATA CAPTURE TECHNOLOGY

Commerce software apps are becoming increasingly popular due to their ability to capture unique customer data They can analyse customer spending habits and identify trends enabling companies to tailor their ser vic es/offerings accordingly, and can work alongside web or page tracking to understand customer digital journeys and dwell time

Ultimately, the benefit of smar t data use lies in staying relevant Guests want to feel understood and listened to and that the hotel has an approach that dovetails with their own wish list With the right data par tners this becomes seamless And, as no one wants to feel ‘sold to’, the natural fit that data can deliver is the ultimate win win L B , whic h stands Love ences

North West Hotel Group Expands Charity Support Across Region

The owners of Brilliant Hotel Group are boosting their charitable cre dentials with a new par tnership, which all ties donating rooms and meals to charity fundraising events

The four star Trafford Hall Hotel is the first venue from Brilliant Hotels Group to offer up prizes for fundraising events through the Group’s work with not for profit organisation Charity Escapes Rooms and experiences from the group will be listed on the Charity Escapes website with charities able to request the prizes for fundraising raffles and auctions

The exclusive par tnership means Charity Escapes will lead Brilliant Hotels’ corporate social responsibility, managing its charitable donations which includes handling all charity requests providing marketing repor ts and updating the hotel on how much money its donations raise Charity Escapes is a not for profit organisation that aims to make chari ty giving and fundraising easier for its 200 business par tners and charities alike To date , it has helped more than 500 charities raise more than £765,000 Charity Escapes asks in return for the prize donations is for charities to highlight businesses’ donations online and in any marketing materials relating to the fundraising event

Carly Sells, director at Charity Escapes, said: “We are delighted to be working with the Brilliant Hotels group to help make its charity suppor t more effective , star ting with its historic Trafford Hall Hotel

The group has some wonderful hotel and restaurant locations and is a welcome addition to our growing por tfolio of businesses willing to suppor t the charity sector at a time when it is more financially pressed than ever

“Charity Escapes helps businesses to make the most of their corporate social responsibility Instead of donating vouchers on an ad hoc basis, we help businesses set up a structured programme that delivers substantially improved marketing benefits, reduces workload for busy teams and raises significantly more money for charities It is a win win for both charities and businesses ”

Anoob Saban chief executive of Brilliant Hotels said: “While it’s ver y impor tant to us to suppor t the local community and charities it can be dif ficult to manage the many requests we receive Hospitality is a busy indus tr y and sometimes we don t always have the time or resources to help out in the way we would want

Working with Charity Escapes means that the entire process is taken care of, and we can focus on our job of making sure guests are well looked after, while still fulfilling our corporate social responsibility

“More impor tantly, once the event is over, Charity Escapes provides us a repor t covering the return on investment that the marketing and publicity has delivered, and how much was raised something which is ver y impor tant to us In the past, we ’ ve donated things and never received feedback which can be deflating when you ’ ve put time and effor t into helping out ”

The International Drinks Expo 19th & 20th October

The International Drinks Expo is back and better than ever! 2021 was a hugely successful show, come and see for yourself this 19th & 20th of October! The expo is ready and raring to go for industr y professionals to project profits and see growth and success for your business!

Get a FREE ticket now, and you will be exposed to countless oppor tunities to see your drinks business thrive! We are so excited to host this expo at the ExCeL in London for what will be the most impor tant event in your business calendar!

The event will give you access to hand packed exhibitors and their plethora of innovative products, ideas and strategies, inspirational seminars, panel debates, innovation awards, networking oppor tunities and much more!

The UK’s only event dedicated to maximising your drinks 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

This is the chance to connect with fellow business owners, like minded profes sionals and industr y leaders! Hear from your favourite drinks brands by attending our keynote theatres this could be the advice you need to see exponential growth and success! Hear from representatives from BrewDog, Club Soda and Bournemouth 7’s, many more , become the competition you ’ ve always envied!

So what are you waiting for? Secure your FREE ticket now, and we will see you on the 19th and 20th of October!

https://bit ly/3QUsn15

Government Fails to Act on Business Rates in Mini Budget

Today- Disappointing for the High Street says Colliers

Leading business rates consultants say if Government really wants to simplify the tax system, it will remove any planned implementa tion of phased downwards transition in the next revaluation oth erwise this will stifle recover y in the high street and hinder any levelling up agenda

John Webber, Head of Business Rates at Colliers (www colliers com) said, “It’s disappointing that while today’s “tax cutting“ Mini Budget addressed issues such as income tax, corpora tion tax, NI and stamp duty, the “elephant in the room ” , business rates was largely ignored*, despite the impact that ultra high rates bills have had on businesses in recent years

Business rates is one of the highest outgoings for occupiers of proper ty The tax raises around £32 billion a year gross (£26 billion net) and with rates rising in line with CPI inflation levels for September, predicted to be around 10%, this could potentially add a fur ther £3 billion to the tax bill if nothing is done

With just six months to go before the next revaluation, businesses still have no idea what their rateable val ues will be , what the multiplier will be nor how the government will response to its summer consultation on transitional relief With no clarity about how much they will be expected to pay in their rates bills come April, how can businesses be expected to plan sensibly ahead?

In its election manifesto the Conser vative government promised it would reduce business rates for those in the beleaguered retail and hospitality sectors Now reliefs have come to an end, it will be disastrous if follow ing the 2023 Revaluation the government implements a downwards transition scheme as it did in the last list of 2017, delaying the impact of any rental falls on business rates bills

Such a scheme would mean any business rate reductions would not be seen immediately but would be spread over the years of the list and will mean many businesses in these sectors will pay too high business rates for too long

Given current levels of inflation, we calculate that a downwards transition scheme would mean retail and hospitality businesses (pubs, clubs, restaurants & cafés) that are expecting a massive fall in their rates bills in line with rents will in fact pay £2 68 billion and £480 million respectfully more than they should do in the three years of the new list This could be disastrous for the high street, par ticularly in the less affluent towns of the countr y

Webber continued “Retailers hospitality and other high street operators will be now considering their busi ness plans now for next year and looking closely at their future business rates liabilities The Chancellor has said he is simplifying the tax system in which case he should simplify business rates one of the most compli cated taxes in the UK today He can star t this by providing reassurance that rates bills next year will immedi ately reflect the lower rents we are seeing in the market now providing incentives for businesses to keep or expand space and for proper ty investors to invest in the sector across the UK Without this reassurance any “levelling up agenda” will be meaningless And the high street unlikely to get back on its feet

In terms of those whose rates bills are likely to go up, such as those businesses in the industrial or distribu tion sector and some in the offices sector, we also think that given the current pressures from spiralling costs and wage growth that no business should have to pay more than a 15% rise including inflation For smaller and medium sized businesses, these increases should be limited to no more than 5/10% including inflation

It’s all ver y well giving reassurance over high energ y bills and other taxes, but all this will be meaningless if business rates are allowed to soar We are disappointed the Chancellor did not mention this in his Statement today and hope in the next few weeks he will address this issue ”

Aquafab-ulous Cocktail Skills: Winner Of Inaugural OGGS® Shake Off Challenge Crowned

The winner of the inaugural OGGS® Shake Off Challenge has been named as London based mixologist Ryan Saunders

Saunders who is bar manager at East London Liquor Company’s bar and restaurant beat three other talented mixologists in the competi tion final, which saw finalists’ skills put to the test across two rounds at the event, hosted at award winning The Mezzanine Bar at The Stratford hotel in London

The bar tender impressed the Shake Off judges, which included Pritesh Mody, cocktail exper t on Channel 4’s Sunday Brunch, award winning mixologist Nicole Sykes, UK brand ambassador for Maker’s Mark and former general manager of revered London bar Satan’s Whiskers, with his excellent mixolog y skills, strong focus on sustainabil ity and the impactful presentation of his ser ves Finalists, who were shor tlisted from dozens of entries from mixolo gists across the UK, were challenged to create a retro inspired cock tail as well as a cocktail from a myster y box of ingredients during the exciting competition final, organised by OGGS® Aquafaba, a plant based egg now available to bar operators

AWARD WINNING COCKTAILS

Saunders said: “I'm thrilled to have won against such talented compe tition I wanted the focus of my entered cocktail to celebrate local ingredients, as well as being accessible to most dietar y requirements by keeping it vegan At the bar we believe no one should miss out, and OGGS Aquafaba makes it really easy to suit the needs of ever y guest without compromising on flavour or quality "

Saunders’ winning cocktails were ‘Fir Coat’, which combined East London Kew Gin apple ‘honey’ spruce shrub OGGS® Aquafaba and Bordelet poire cider He describes the drink as: “A play on the warming

Team

The

This year s graduates celebrated their career achievement and develop Academy,

effect of booze , with a nod to the Kew grown Douglas Fir that features as the key botanical in the gin It’s a juicy, piney, seasonal sour that is accessible to all ”

His myster y box challenge cocktail was ‘Fennely Enough’, combining H by Hine Cognac , lemon juice , Oggs Aquafaba, créme de peche , cacao blanc , micro fennel and a dash of Absinthe

FINALISTS’ SKILLS PRAISED

Head judge Pritesh Mody founder of World of Zing said: “All judges were so impressed with the creativity, skill and flair shown by all the finalists in crafting their cocktails But Ryan impressed with the great presentation of his cocktails and for pushing the boundaries on sustain ability with the fir shrub It would be great to see more mixologists using these types of ingredients ”

FINALISTS’ WITH FLAIR

The other inspirational bar tenders competing in the final were Ignacio Grimaldi, mixologist at London s Fitz's Bar at The Kimpton Fitzroy Hotel, Kyra Elton, senior bar tender at Happiness Forgets in Hoxton and Mario Larenza, bar tender at Laki Kane , cocktail bar and Pan Asian restaurant in Islington

SHAKING UP THE AQUAFABA MARKET

Hannah Car ter, founder and CEO of OGGS®, said: ““OGGS® is thrilled to now be par t of the UK’s vibrant, dynamic and innovative UK bar industr y and to be working closely with operators to help suppor t their businesses around the growing consumer demand for more inclu sive cocktails and helping to remove an allergen from the bar

She adds: “We were really excited to see the excellent response to the competition, with the broad range of inspiring recipe entries from bar tenders, showcasing just what a versatile cocktail ingredient OGGS® Aquafaba is for using with a wide range of different spirits and non alcoholic ingredients ”

OGGS® Aquafaba is already being used by mixologists including at The Zetter Townhouse in London’s Mar ylebone , Park Chinois in Mayfair and Las Iguanas

Spirits educator and mixologist Hannah Lanfear, who hosted the chal lenge final, said: “I m so impressed with OGGS® Aquafaba I can’t rec ommend it highly enough to bar operators It's so much better for the environment than egg white takes no preparation time is no mess and is less wasteful Plus it gives cocktails a lovely texture I'm surprised at myself, but I'm done with egg white it's the OGGS® life for me!”

Bar tenders can find cocktail recipe inspiration at Cocktails Love OGGS®

Company’s

Tim Painter, of their

“Craft Union community places pubs back at the hear t of their communities, the work the teams do carr ying this out was recognised at this year s Publican Awards as they won the 2022 Best Community Operator title The Elevation Programme provides Regional Mangers suppor the skills to this philosophy and help to in their communities

Hospitality Groups’ August Sales Up from Pre-

COVID-19 Levels, but Inflation Wipes Out Growth

Like for like sales at Britain s managed restaurant, pub and bar groups in August were 2 0% ahead of the pre COVID 19 levels of August 2019, the new edition of the Coffer CGA Business Tracker shows

The result from the Tracker produced by CGA by NielsenIQ in par tnership with The Coffer Group and RSM UK means like for like sales have now been ahead of or level with pre pandemic comparatives for seven months in a row However, with compound inflation since 2019 in double digits, groups ’ sales remain well below the levels of three years ago in real terms

For the fifth successive month, restaurants were the strongest performing of the Tracker’s three hospitality segments in August, with like for like sales growth of 2 8% Pubs’ sales were up by 2 1% on 2019 while bars’ sales were down by 3 5%

As has been the case in most months since the star t of the pandemic trading in London was well behind many other par ts of the countr y The Tracker shows like for like sales within the M25 were down by 2 0% in August, compared to 3 2% growth beyond the M25 Venues in London continue to be affected by a dip in office workers and visitors since the star t of the pandemic , and rail strikes have fur ther reduced footfall

The Tracker also highlights the increased demand for deliveries and takeaways since the star t of COVID 19 restrictions Despite their overall growth of 2 8% in August, restaurants’ dine in only sales were 2 1% below those of August 2019 a sign that some consumers are now ordering meals in rather than eating out

Karl Chessell, director hospitality operators and food, EMEA at CGA, said: “It’s been pleasing to see man

aged groups sales beating pre COVID 19 levels for most of 2022 but the stark reality is that after adjusting for inflation, trading is lagging significantly behind Hospitality is feeling the effects of the cost of living crisis as consumers watch their spending, and is facing soaring costs of its own across fuel, food, labour and other key inputs With a difficult autumn and winter ahead, the sector needs urgent and bold help from government on energ y and taxes to help protect busi nesses ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said: “Flat sales against the backdrop of record inflation means for many that just getting through this period is all that matters for many hospitality businesses Economic uncer tainty during the summer may have kept some workers away from central London and the hope is that workers are now returning

Paul Newman, head of leisure and hospitality at RSM UK, said: “With like for like sales continuing their underwhelming trajector y when compared to 2019, the need for long term Government suppor t for the UK eating and drinking out sec tor is becoming desperate Many exceptional operators may be forced to take dif ficult decisions over the future of their business if the Government doesn’t confront the issues facing the hospitality industr y Whilst recently announced sup por t for households should help shore up consumer demand, the assistance offered to businesses is less generous with the period of suppor t uncer tain and with fur ther clarity not expected for months This is a lifetime away for a sector only just recovering from the last economic storm and therefore we urge the Government to outline fur ther suppor t now so that businesses can trade confi dently going into 2023

Fresh Look for Cask Beer Unveiled in a New Campaign to Save Our National Drink

A fresh look and bold new marketing campaign unveiled at the Future of Cask Seminar (22 September) is seeking to modernise the image of cask beer to attract younger drinkers

In recognition that cask beer is in steep, sustained decline and still struggles to shake a male , pale and stale image with 93% of loyal cask drinkers made up of men and 71% over 50 the ‘Drink Fresh Beer’ campaign aims to make cask beer a more relevant, modern choice at the bar It highlights what it is that makes cask beer special: fresh, ar tisan and with a diverse range of flavours and styles all hand made by skilled brewers

Drink Fresh Beer has presented a series of eye catching visuals to help cask compete on the bar including new cylindrical handpulls tulip glassware , table talkers, posters, beer mats and staff t shir ts Crucially, social and cross media promotions will aim to capture the attention of consumers before they step through the pub door Once they reach the bar, an AR scannable pump clip will help beer drinkers learn more about their favourite drink, how far it has travelled to the pub and when the cask was freshly tapped

Delivering the presentation at the Cask Seminar were Drink Fresh Beer organisers Katie Wiles and Neil Walker

Katie Wiles said: “The qualities that make cask beer special such as the fact that it is fresh ar tisan locally produced and a natural product

are qualities that young consumers really care about when they are making purchasing decisions The challenge has been how to convey these qualities without stepping on the toes of ‘craft’ beer or using alienating jargon such as fermentation, conditioning or yeast

“We think the vibrant visuals and tone of this campaign help get this across, and that by actually re designing the look and feel of cask beer in the pub from the handpulls to the glassware we have a really good shot at changing consumer behaviour ”

Neil Walker adds: “This campaign isn’t just about dressing up a few handpulls we ’ re looking to connect the dots across the industr y, and completely change the public’s perception about cask beer This isn’t just an old man s drink hidden in a dark corner of the bar cask is the pinnacle of brewing the freshest most handcrafted product on the bar

“We want to tell this stor y not just in pubs, but also by creating an enhanced digital experience that allows drinkers in a variety of venues to learn more about their drink by watching inter views with brewers discovering where the beer was brewed, or when the beer was freshly tapped ”

To ensure the quality of beer across the venues involved, pubs par ticipating in the campaign will be asked to sign up to the ‘Fresh Beer Promise’ Alongside proudly displaying campaign materials at the POS in their pub, they will commit to stocking at least two handpulls with a rotating third cask on tap and ensure a high standard of freshness by promptly replacing barrels and take par t in initiatives to improve quali ty

The activity would be suppor ted outside of the pub with a dedicated PR, social media and adver torial campaign to keep cask beer at the forefront of the consumer ’ s mind inside of the pub and out

Are You Still Hand Polishing Cutlery?

The difficulty in finding and keeping good employees in our industr y has seen an unusually high interest in our products A cutler y polisher used to be seen as a luxur y item for those requiring a higher quality finish to their cutler y than hand polishing, now it's seen as a must have as most restaurants are operating with reduced labour which is costly

Taking washed, still wet cutler y, handfuls at a time are placed into the polisher where the cutler y is immersed in a bed of crushed corn This corn absorbs water and polishes the cutler y for 30 seconds before exiting under a UV lamp (which kills bacteria and viruses including Covid19) ready to place on the table

It will polish a basket of washed cutler y in 2 minutes (up to 3500 per hour for our mid sized polisher) With a rental cost of just £3 57 per day, it's less than 20 minutes of staff time so it s wor th looking at your costs and seeing if we can be of ser vice to you You can see a video of the polisher working on our website at www thecutler ypolisher co uk

Our Glass Polisher is the same process and although it s quicker than hand polishing, the benefits are more

about health and safety Some thin glasses are impossible to hand polish safely with good results, our Glass Polisher can safely polish with impressive results 5 spinning brushes polish both the inside and outside of the glass, hot air is continuously blown so the brushes remain dr y allowing the same brushes to be used all day

long The quality of polishing makes a great difference when glasses are on display

Our all inclusive , noncontract rental plan is risk free and will save on costs dur ing the unprecedented times our industr y is currently facing If a rental scheme isn't for you you can purchase with a 2 year no quibble full par ts and labour warranty

We have been doing this since 1999 some customers have had the same machine since we first star ted ser viced regularly the Nicem cutler y polisher will last pretty much indefinitely We still offer a free trial if the above is of interest, just contact us; at info@thecutler ypolisher co uk or 01474 873 892

For those reading who have a Nicem Cutler y polisher, our grain and ser vice deal runs until the end of October 2022, contact us for more information

Get Snacking Sorted

brand awareness in a recent survey of Craft Gin Club members, they’re proving incredibly popular with the 25 34 year age bracket And our new improved mouth wateringly meaty Roast Ox flavour has just won a Great Taste 2002 Award!

• Family favourites Golden Wonder Animal Adventures are lightly salted animal shaped fun snacks, they are gluten free and have no artificial colours or preservatives

IS THERE A NO 1 BAR SNACK?

(Owners of market leading Mr Porky and Midland Snacks scratchings, REAL hospitality exclusive premium hand cooked crisps and Golden Wonder family favourite Animal Adventures)

WHAT ARE THE LATEST TRENDS IN BAR SNACKS AND WHAT ARE CONSUMERS LOOKING FOR AS THE PERFECT PARTNER TO THEIR DRINKS?

We recently asked consumers what appeals to them the most, when looking for a snack to accompany an alcoholic drink1, and they said:

Good crunch and texture

Premium quality

Strong flavour

A bigger bag to share with others

A brand that you wouldn’t eat every day

It’s important to cover a large range of ages and dietary 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 short list of the most popular snack types and flavours:

• Pork scratchings an especially popular accompaniment to a lager, beer or cider drink Midland Scratchings are traditional hand cooked scratchings and the ultimate pub snack! Mr Porky is the the UK’s No1 pork snack The Nation’s favourite includes a range of textures and bite sizes to tempt and tantalise!

• Hand cooked crisps particularly favoured by Gin drinkers The staple favourites of Sea Salt and Sea Salt & Cider Vinegar are must stock flavours, alongside Cheese & Onion (of course!) 1 To widen appeal, consider hot and meaty flavours for younger male clientele and flavours like Sweet Chilli too 1 These flavours, not usually eaten at home, offer something familiar but different a less traditional alternative The premium REAL Hand Cooked Crisps range is gluten free, with no added MSG, suitable for veg etarians and six flavours are suitable for vegans too With 82%

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 con sumed with a drink6 The combination of a pint and scratchings has been passed down generations and is fundamental to the Great British pub experience There really is no matching a scratching!

Premium crisps are another essential bar snack, given a consumer survey showed that 82% of pub goers eat them4 As a partner 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 everyday (flat) crisps and consumers are willing to pay up to 30% more for premium, over standard snacks7 a treat for both customer and licensee!

CAN OFFERING BAR SNACKS AFFECT REVENUE?

Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time 80% of people don’t regularly buy a snack with a drink and the main reason for not doing so is “I just didn’t think about it”8

We also know that seeing is believing and visibility can improve snack sales by 80%9

Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference ” explains Matt Smith, Marketing Director for Tayto Group Ltd, owners of the UK’s top pork snacks brands Mr Porky and Midland Snacks as well as the award winning hospitality exclusive REAL Hand Cooked Crisps

By not offering a range of premium snacks, pubs could be leaving money on the bar as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack8 All it takes is for staff to ask, “Would you like a snack with your drinks?”

Snacks also have the potential to increase sales of drinks Pork scratchings are a great example The perfect partner to cider, wine and especially premium beers and lagers, their unique taste balances the sharpness or carbonation, while the saltiness enhances the flavour and helps get your thirst on!

WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY?

Pub consumers look for brands they can trust and it’s important to stock proven sellers!

Tayto has a range of award winning snacks to suit every pub:

Mr Porky Original Scratchings the No 1 brand10 from the most recognised name in scratchings and a Great Taste award winning scratching

Midland Snacks Traditional Scratchings the No 2 brand10 and our best selling pubcard is also a Great Taste award winning hand cooked scratching using a recipe that has stood the test of time

Mr Porky Crispy Strips a lighter bite, akin to crispy bacon rinds, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award winner

REAL Hand Cooked Crisps premium, award winning, hospitality exclusive brand 100% vegetarian, no added MSG and 100% gluten free with strong flavours and characterful packaging which really stands out and drives sales

Golden Wonder Animal Adventures vegetarian, gluten free, no added nasties, animal shaped fun snacks 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 venues to achieve this:

Stock a range of proven, premium snacks that have been developed for the licensed sector

o Award winning pork scratching pubcards from Midland Snacks and Mr Porky

o Premium REAL Hand Cooked Crisps which are exclusive to the hospitality sector

Get your team to prompt purchase

o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes!

Put your snacks where customers can see them

o Pubcards behind the bar

o A full range of crisps on the bar or visible on the back wall

o Bar runners and coasters are great eye catching prompts

SOURCES: Craft

Q&A with Matt Smith, Marketing Director for Tayto Group Ltd (www.taytogroup.com)

This Cask Ale Week Offers Opportunities for Pubs and Breweries

Cask Ale Week is upon us!

An annual celebration of Britain’s national drink cask beer! It’s an oppor tunity for pubs and breweries to get involved and encourage their customers to tr y and promote real ale by organising events and activities throughout the week

Formed in the early noughties by Cask Marque , Cask Ale Week is suppor ted by the major trade organisations, brewers & pub groups as well as The Campaign for Real Ale (C AMRA)

Paul Nunny, director of Cask Marque , which is behind Cask Ale Week, said: “Cask Ale Week is impor tant for both cask beer and pubs After all, the last stage of the fermenta tion process of real ale happens in the pub

“We want to celebrate the pub as central to the community It’s now more impor tant than ever to suppor t hospitality and to encourage human connection We believe that the pub plays an impor tant role in this, and Cask Ale Week not only introduces new

drinkers to the fantastic tradition of cask beer, but encourages them to visit and suppor t local breweries, pubcos and pubs in their locality ”

He added: “Last year was our most successful event to date , with over 32 million people reached using #CaskAleWeek across multiple social media platforms More than 150 dif ferent breweries and pub groups got involved, either running activities, promotions, or sharing information on their social media

“We look forward to bringing an even more successful Cask Ale Week to customers in 2022 reaching more drinkers and spreading the word about fresh cask beer ”

Cask Ale Week kicked off with a seminar entitled The Future of Cask at the refurbished Brewer’s Hall in London on 22nd September

Admiral Taverns Launches Sustainability

tle fridges Both will be instrumental in helping its pubs reduce their energ y costs and carbon footprint, suppor ting their sustainability as a hub for their communities

Andrew Hallam, Head of Proper ty at Admiral Taverns, commented: We re proud to launch our sustainability roadmap and are committed to making sure sustainability is at the core what we do At Admiral, we pride ourselves on suppor ting our licensees and this £1 million will target the most energ y inefficient pubs, reducing both their costs and our carbon emissions Our pubs are the cornerstone of the communi ties reducing the energ y usage will ensure they can continue to thrive in the long term

Roadmap with Initial Investment least ener g y efficient pubs with energ y saving initiatives to help licensees combat rising energ y costs in their community Admiral has identified cellar management systems and fridge managers as two of the most effective measures to help preser ve energ y with the potential to save 1 586 tonnes of carbon per year The new systems will be installed in par t nership with Technik2, a leading supplier within the industr y

The initial investment comes when the cost of living is at an all time high, and many pubs face more than a 300% increase in energ y bills Cellar managers can save approximately 30% of energ y needed to cool cellars, and fridge managers can save 33% of the energ y used to power bot

There Is No Planet B

At BioPak, creating sustainable packaging that puts the planet first is at the hear t of what we do Single use packaging can be unavoidable , but we can help reduce the negative impact on the environment

As well as being manufactured in an eco friendly way, and commercially compostable and recyclable , BioPak

“Sustainability is of the upmost impor tance to us and over the next five years our future areas of focus will include water waste product sourcing and the community We are working with energ y exper t Hospitality Energ y Saving and Sustainability, to ensure our sustainability plans offer the highest decrease in energ y costs Reducing our environ mental impact is key to the long term sustainability of Admiral’s busi ness ”

single use packaging has a host of other benefits, like guilt free con venience It also saves the water and energ y required to sanitise reusables, and eliminates the need for cleaning labour

There is no planet B That’s why it’s our mission to produce the most sustainable , environmentally 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

COMPOST CONNECT 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

BII Launches #notjustapub Campaign

The British Institute of Innkeeping (BII) has launched their #notjustapub campaign, inspired by member Emma Gibbon from the Plough Inn at Prestbur y, who shared her passion for pubs and the local people and businesses they suppor t recently on her social media

The Prime Minister, Liz Truss, announced emergency suppor t for businesses with the 6 month energ y price guarantee on 8th September, but the sad passing of the Queen has delayed fur ther communication on the full detail of the suppor t measures to be put in place

Pubs across the UK need urgent clarity around the impact that these measures will have on their businesses as they face an uncer tain winter of huge inflationar y pressures and escalating ener g y costs, alongside chronic staff shor tages and reduced spend in their venues

Steve Alton, BII CEO commented:

“Our members, running vital social hubs at the hear t of their communities, have weathered nearly 2 and a half years of closures and disruption through the pandemic and beyond They are essential businesses, provid ing safe spaces for people to come together to celebrate , commiserate and connect with friends and family The unique role that pubs play in our communities cannot be overstated At their centre , the beating hear t

of pubs across the UK are the licensees who bring these venues to life , alongside their teams, delivering an experience like no other industr y can

“When the pandemic swept across our nation in 2020, our pubs went above and beyond, ser ving their communities, providing food and vital supplies, caring for the vulnerable members of society and raising thousands of pounds for charity

“In 2022, they are now facing an even bigger threat to their sur vival, with unprecedented energ y costs and inflationar y pressures crippling their businesses

“We are calling on ever yone who loves pubs, from licensees to local customers, to share their suppor t for these integral pillars of our communities by getting involved in the #notjustapub campaign

“Write to your MP, asking them to take the plight of these essen tial local businesses to the Chancellor and share your passion for pubs on social media, to leave Government in no doubt about the vital impor tance of pubs to each and ever y high street, village , town and city in the UK

WT TC Publishes Report on How Travel & Tourism Can Reverse Nature Loss

A new repor t published today by the World Travel & Tourism Council (WTTC), shows how Travel & Tourism can play a critical role in halting and reversing the destruction of nature

The repor t, which will help businesses understand and manage their impact on biodiversity is launched ahead of the UN Biodiversity Conference (COP15) in December where global governments will finalise actions to transform society’s relationship with nature , offers new hope for global nature conser vation

‘Nature Positive Travel & Tourism’, created jointly with ANIMONDI AL, a key advisor to global Travel & Tourism on animal and nature pro tection, and in collaboration with global businesses within the sector, has also been endorsed by Secretariat of the Convention on Biological Diversity (SCBD)

The repor t will help businesses act on the ver y real and urgent need to better protect biodiversity and nature

With nature tourism representing 20% of global tourism, the repor t shows just how crucial nature is for destinations around the world Wildlife , a primar y motivator for nature tourism, contributes U S $343 billion to the global economy ever y year, and suppor ts nearly 22 million jobs around the world

Julia Simpson, WTTC President & CEO, said: “Human activity has resulted in a devastating loss of natural habitat and biodiversity, with one in four species now facing extinction

“Travel & Tourism is uniquely placed to make a real difference 80% of Travel & Tourism is highly dependent on nature so it is crucial we take a proactive role in advancing nature conser vation

“Our repor t comes ahead of COP15, when governments will be creating targets to protect habitats, species, and the natural environment which in turn reduces carbon Travel & Tourism is on the front line We

are all custodians of nature ”

Biodiversity is also intricately tied to other critical issues, such as cli mate change and emerging diseases, with the potential impact of the lat ter so starkly demonstrated by the COVID 19 pandemic

Addressing the loss of biodiversity is not only crucial for the sector and its resilience , but also for the global economy and society

Daniel Turner, ANIMONDIAL Co Founder & Director, said: “Most Travel & Tourism businesses we talk to already understand the needs to include the protection of biodiversity and nature in their planning and repor ting But this can be a complicated area, and for many, the first challenge is simply knowing where to star t

“The repor t will inform, inspire , and empower Travel & Tourism to bet ter manage their impacts and play a leading role in building a global Nature Positive future to help build a better world

ANIMONDIAL commends WTTC for this oppor tunity to help tourism businesses with their first steps, as well as the rest of their Nature Positive Tourism journey ”

Elizabeth Maruma Mrema, United Nations Convention on Biological Diversity Executive Secretar y, said: “Much of the Travel & Tourism sector relies on the beauty of nature and the resources it provides Yet, we are losing biodiversity and natural resources at an unprecedented rate

“Travel & Tourism is in a unique position to contribute to this reversal by implementing a number of meas ures such as educating and raising awareness; generating revenue streams that sustain the protection, man agement, and restoration of ecosystems; and reducing footprint activities, amongst others ” To read the repor t in full, please visit https://research wttc org/nature positive travel and tourism

Get Great Wines to Tell Your Story

Heather Scott is Senior Business Manager at Lanchester

“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 profile to Marlborough, and which has proved a success with consumers

“This ability to adapt will be vital while we continue to navigate supply chain uncer tainty (across the board, not just wine) and shipping 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 customers with unparalleled wine ser vice ”

For more information on Lanchester Wines please visit www.lanchesterwines.co.uk

“Without the suppor t and investment needed from Government, we stand to lose something incredibly spe cial and unique our Great British Pubs re all feeling a squeeze on spending key to success is working closely with your wine merchant and indeed all your suppliers to identify how to main tain an optimum offering while maximising value , both for your customers and your self Look for a wine merchant, such as Lanchester Wines, who can provide an including and wines from all of the We work with some of the leading wine producers to sure always offering highest quality wine at the best

Government Support Warms the Hearts of Bristol Hoteliers

Bristol Hoteliers have welcomed what industr y leaders have described as an ‘unprecedented inter vention’ by the Government to help them cope with soaring energ y costs

The Government has revealed plans to introduce a cap on businesses’ energ y bills this winter, which could see monthly bills drop by more than 40% for six months

The Bristol Hoteliers Association (BHA) has welcomed the move but says it remains cautiously optimistic about the future

BHA Chair Raphael Herzog said: “This is ver y welcome news ahead of this winter and will be a huge help to our businesses

“As an example , some hotels have seen their projected bill from October going from £10,000 in gas to potentially £100 000; therefore the government suppor t is welcomed

“We are grateful but six months is a fairly shor t time in busi ness and we need assurances that more will be done to ensure our commercial viability in the longer term ”

On September 8 new Prime Minister Liz Truss first announced she intended to introduce a six month suppor t package for businesses

She said: “After those six months, we will suppor t to vulnerable as hospitality, including our local pubs

Mr Herzog said: “We welcome the Prime Minister recognising the par ticular difficulties that the hospitality industr y has faced and wait with interest to see what longer term suppor t might emerge ”

The Government has said it intends to review the new six month suppor t package at the three month point, to ensure those most in need get suppor t which, the Prime Minister claims, will give business more ‘ cer tainty’ Kate Nicholls, chief executive of UK Hospitality, said: “This inter vention is unprecedented and it is extremely welcome that government has listened to hospitality businesses facing an uncer tain winter ”

Mr Herzog said the energ y bill relief scheme , announced today (21 Sept) will warm the hear ts of many hote liers for the shor t term

But a longer term strateg y remains essential to help them come through the current ‘cost of living’ crisis which has added ‘insult to injur y ’ in the aftermath of the effects of Brexit and the pandemic

Mr Herzog said: “We would obviously like to see the return of a reduced rate of VAT for the hospitality sec tor which was also a huge help However, the priority at present was in regards to setting up a cap on energ y price increases ”

Occupancy rates for Bristol hotels for August 2022 were generally running a little lower than the same month in 2021, with the exception of hotels which ser ve the airpor t, as people took advantage of the end of pandemic restrictions to take holidays abroad

Mr Herzog said: “We would like to see more government suppor t to promote staycations to help the UK hospitality industr y which would also help us as we tr y to recover from an extremely difficult past few years “But we remain positive that we C AN recover and are cautiously optimistic about a brighter future ”

The Energ y Bill Relief Scheme , unveiled today (21 Sept) is in addition to the Energ y Price Guarantee for households

The Original Smartphone Quiz That’s Driving Footfall and Sales In Thousands of Pubs

In theor y, Thursday night at the Black Bull in York should be one of the pub’s quieter nights of the week, falling as it does just before the weekend But the reality couldn’t be more different

“We run a Thursday evening quiz using SpeedQuizzing and it’s now one of our busiest nights, with rev enues up by about 80% and more than 35 four person teams competing each week,” says manager Jill Clarke

She’s not alone The Black Bull is just one of over a thousand hospitality ven ues hosting weekly quizzes using SpeedQuizzing, an interactive app based quiz platform that’s revolutionising the pub quiz and driving footfall sales and fun in pubs and bars all over the UK

It has been described as offering all the excitement of a quiz and game show rolled into one , and, when you speak with SpeedQuizzing co founder Alan Leach, it s easy to understand why

“We created Speedquizzing to be fast paced, enter taining and hassle free , both for pub hosts and players alike

“Games are hosted in each venue via our platform using a laptop, and

instead of using a pen and paper, players answer the questions in real time through our app, which they download for free There’s no need to keep score as that’s done automatically and our customers love the fact that our quizzes are cheat free , with our software making it easy to set time limits on how long teams have to answer each question

“In keeping with the game show style of our quiz games, individual buzzer sounds can also be allocated to each team while hosts can also use a variety of sound effects to add to the upbeat atmosphere ”

Its digital question packs which come free with ever y SpeedQuizzing activa tion, are another key point of difference , with ever y pack being completely unique ensuring no host will ever receive the same question pack as another host

They can be tailored by topic , age range or level of difficulty, meaning quiz hosts can perfectly cater to the needs and requirements of different audi ences, ” says Alan, “and with the World Cup just around the corner we ’ re already star ting to see increasing demand for our football themed quiz packs ” For more information, visit www SpeedQuizzing com

Supporting UK Hospitality

Businesses To Unlock A Sustainable Tomorrow

HELPING HOSPITALITY BUSINESSES ACHIEVE NET ZERO

The UK government has made it clear that to achieve net zero carbon by 2050, everyone must do their part both in business and at home For hospitality businesses where heat ing and hot water contributes significantly to their overall energy consumption, it’s clear that taking steps to convert to low carbon energy sources will have a positive impact

What’s more, with customers becoming more aware of how their lifestyle choices impact on the environment, hotels have a lot to gain in terms of increasing revenue and improving reputation by actively reducing their carbon footprint

Looking ahead, as part of its commitment to offer our cus tomers 100% sustainable energy solutions by 2040 Calor continues to take steps to encourage our hospitality cus tomers to make the switch to bulk Futuria Liquid Gas help ing to support the hospitality industry across the UK deliver on their sustainability goals for today and tomorrow

To join the Futuria of off grid energy visit www calor co uk

Ahead of the government s proposed phase out of fossil fuel heating installations in off gas grid homes and small businesses starting in 2026, and in larger off gas grid non domestic buildings from 2024, UK hospitality businesses are facing increasing pressure to explore alternative sustainable fuel sources Alastair Lovell Head of Sustainable Fuels at Calor discusses how sustainable fuels can not only help reduce carbon emissions but can also support businesses looking to future proof operations

Annual energy costs for the hospitality sector are in excess of £1 3 billion1, and result in carbon emissions of more than 8 million tonnes per year2 On top of this the industry is consid ering, waste management, ongoing staff shortages and the sustainability credentials of the items and products they use on a day to day basis

SHOWING SUSTAINABILITY

Despite the ongoing cost of living crisis, research continues to indicate consumers are increasingly making purchasing decisions with businesses and brands based on their sustain ability credentials In fact, latest research has shown that 65%3 of shoppers think about sustainability before making a purchase Against this backdrop and as the hospitality indus try just like many other business sectors work towards the government’s net zero legal obligation, it makes good busi ness sense to explore sustainable practices and solutions as a way to attract new customers as well as contribute to the success of net zero

As one of the most carbon intensive fuel sources, oil fuelled

boilers are still commonly found in off grid pubs, hotels and bars across the UK Yet what is often a simple and straight forward switch from oil to bulk LPG can immediately cut CO2 emissions by up to 17 8%4, compared to oil, making it ideal for rural hospitality businesses where electricity is simply not viable because of limited supply to the location

For those businesses looking to further improve their sus tainability credentials Calor s Futuria Liquid Gas offers hospi tality businesses a reliable bulk supply fuel source which also makes a positive impact on reducing carbon emissions

Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials While there is currently a price premium when compared to standard LPG bulk supply of Futuria Liquid Gas, when at a 100% blend, can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heat ing oil and up to 80%6 compared to conventional LPG

Globally, 85% of people7 indicate that they have shifted their purchase behaviour towards being more sustainable in the past five years As the sector continues to face uncertainty those businesses which are able to clearly demonstrate their commitment to sustainability will ultimately be the ones who are able to attract the more environmentally conscious con sumer One of the ways we’re supporting customers here is through our Green Gas Certification Scheme The independ ent scheme ensures traceability of all bulk Futuria Liquid Gas delivered to and used by our hospitality customers while also highlighting the amount of CO2 saved

Scots Hospitality Businesses Warn Energy Bill Relief Scheme ‘Goes No Way Near Enough’

The SLTA (Scottish Licensed Trade Association) while welcoming this week’s news that wholesale energ y prices for businesses are to be capped, has warned that it goes no way near enough and more needs to be done to help the struggling hospitality sector through the winter months”

Commenting on the new Energ y Bill Relief Scheme which will fix gas and electricity prices for all companies for six months from October 1, SLTA managing director Colin Wilkinson said: “This is news that we have been waiting for and obviously we welcome it but when you look beyond the headlines it doesn’t live up to the hype as this new scheme caps the wholesale price and pubs and bars could still be paying 200 300% higher bills than nor mal

There are pubs and bars currently on a rate of 90p per kWh, in comparison to 15p in normal times The Government says that the current wholesale price of gas is about 42p per unit therefore businesses should see a reduction of 21p in their unit price but this still means much higher bills than before the energ y crisis

“Nothing in the plan tackles the problems of large deposits and bonds par ticularly for the SME independent sector, nor restricts the additional margins made by the energ y suppliers

“The SLTA is concerned this may not be the lifeline we were all hoping for and today’s announcement is not enough More needs to be done to help the struggling hospitality sector through the winter months ”

Under the scheme announced by the Depar tment for Business, Energ y and Industr y, wholesale prices are expected to be fixed for all non domestic energ y customers at £211 per mWh for electricity and £75 per mWh for gas for six months

Mr Wilkinson said: We understand that it will take some time for full details to be made clear but our point, and one that is shared by many other business groups, is that businesses will still be expected to pay grossly inflated energ y bills which many just cannot afford “It is clear to us that more help is required and urgently if we are to stave off business closures in the com ing months ”

The SLTA has previously called for business rates relief and a reduction in VAT for hospitality businesses We already know that some pubs and restaurants are considering closing over the winter period because they are unable to absorb recent sharp increases in energ y bills at a time when they are recovering from the pandemic and paying off debts incurred during Covid

“Many are at breaking point and we now hope for some good news for businesses in new Chancellor Kwasi Kwar teng’s min Budget on Friday ”

Welsh Chef Who Cooked for the Queen Speaks of World’s “Huge Loss”

Graham Tinsley, MBE, executive head chef at Carden Park Hotel and Spa, near Chester and culinar y director of the Culinar y Association of Wales (C AW) met the Queen eight times and cooked for her on five separate occasions with the Culinar y Team Wales

He was awarded an MBE in the Queen’s Bir thday Honours in 2006 for ser vices to the food industr y in Wales and she presented the honour to him at Buckingham Palace , where he also met her as a guest at a hospitality din ner and a garden par ty

With the Culinar y Team Wales, which he has captained and managed over the years, he cooked for the Queen at three openings of Senedd Cymru in Cardiff, at a heads of state banquet at Cardiff Castle and at lunch for the UK and Qatar Royal families at Milford Haven

“People always ask me if I have cooked for anyone famous, expecting me to say a rock or film star,” explained Graham “When I say the Queen, the con versation stops because there was nobody in the world more famous than she was

“You can mention politicians or American presidents, but the Queen was always the most impor tant Her passing is a huge loss to the world

“I know that she was an elderly lady, but you never expect this is going to happen I have been watching the ceremonies on TV and I don’t think I have ever seen mourning on this scale before ”

Reflecting on the occasions he and Culinar y Team Wales had cooked for the Queen, he said: “We always met her afterwards and she made us feel that she was genuinely interested in what we had to say, how the menus were put together and where we were from

“When I received my MBE, she said ‘You have cooked for me before’ She had a great memor y

“After she had been introduced to the line of chefs at the heads of state ban quet at Cardiff Castle the Duke of Edinburgh gathered a couple of us together and asked: ‘What are you boys going to do now?’ I replied that we would be going for a pint and a curr y and he said, with a glance towards the Queen, ‘I wish I could go with you!

As for the new sovereign, King Charles III, Graham believes the monarchy is in safe hands During his time as Prince of Wales, King Charles III was a sup por tive patron of the C AW and sent a video message of suppor t when Wales submitted a bid to host the Worldchefs Congress in 2024

“He has been waiting to become King for such a long time and I think he will bring a different style to the monarchy,” added Graham “He has been a ver y good friend to the Culinar y Association of Wales and, like his late mother, has always been interested in where the food we cook and the chefs come from ”

The C AW also has links to the new Prince of Wales, member Sally Owens having baked and decorated an impressive wedding cake for his marriage to Kate Middleton, now Princess of Wales, in 2011

Vision Linens Launches New Loyalty Program

One of Wales’ top chefs has said the passing of Her Majesty the Queen is a ”huge loss” not only to the United Kingdom and Commonwealth but the whole world

Surge in Hospitality Insolvencies as Energy Costs Rise

There has been a surge in the number of UK insolvencies over the past year, as the current cost of living cri sis shows no signs of abating

The overall increase , according to international audit, tax and advisor y firm Mazars is 79% (from 11,949 to 20,512)

The hospitality sector has been hit especially hard, with 216 insolvencies of pubs, bars & restaurants in August, up 37% from 158 in July Over the past year, insolvencies of pubs, bars and restaurants has increased 59%, from 1,354 to 2,156 Spikes in energ y bills seen in the sector are forcing many to consider closure

Businesses have increasingly struggled to pay their energ y bills, which have spiralled since the star t of the year Unlike households, businesses’ energ y bills are not capped

Adam Harris, Par tner at Mazars said, “Many UK businesses were already in a weak position before energ y

prices surged The size of energ y price rises was always likely to cause some businesses to close but the scale and pace of these insolvencies is especially concerning ”

“Small business owners in par ticular are struggling under the weight of multiple crises often without the resources or financial cushion to see them through ”

“The hospitality sector is facing an unusually challenging environment as the cost of living crisis hits them from both sides Just as their energ y costs are spiral and their interest costs rise their customers are cutting spending on non essentials such as eating out ”

“The Government’s upcoming energ y package will be key to determining whether many businesses sur vive Unless the picture dramatically changes we are likely to see many more businesses close their doors in the months to come ”

Hospitality Apprenticeships Week helps to showcase the unique and diverse career pathways that the sec tor provides, coming at a time when there are currently record vacancies across the industr y

The week is intended to challenge the misconceptions associated with careers in hospitality shifting the view that the sector offers only shor t term jobs that lack progression to one that offers fulfilling and rewarding career prospects The initiative aims to clearly demonstrate how working in the industr y is #MoreThanAJob

The week will also celebrate the apprentices working in the sector, and those that have completed their apprenticeships and progressed within their business

Kate Nicholls, Chief Executive of UKHospitality, said:

“Initiatives such as this are incredibly impor tant in shifting the level of understanding around what working in our amazing sector actually means and to show people the career oppor tunities that it presents Ours is a creative , vibrant and fun sector in which people can go from bar to board in a ver y shor t timeframe If the industr y gets behind the week we can educate , engage and employ people of all levels of experience across the UK, not only helping to solve the current staff shor tages but futureproofing the industr y by attracting the brightest and best ”

Jonathan Foot, Head of Apprenticeships & Early Careers, Compass Group UK & Ireland, commented: “Hospitality Apprenticeship Week is a great oppor tunity to celebrate our apprentices and showcase how

apprenticeships can change the lives of our people We’re on a mission to provide suppor t to one million people by 2030 and education and development forms a big par t of this commitment We always see an increase in apprenticeship applications during these focus weeks and would encourage all businesses to get on board ”

Susan Mar tindale Group HR Director Mitchells and Butlers PLC commented:

“I am extremely proud to suppor t Hospitality Apprenticeship Week, not only promoting oppor tunities to thousands of young people; but also championing a much more tailored and comprehensive approach to learning Apprenticeships have been instrumental in growing our own talent and reducing turnover, yet there still remains some common misconceptions about our sector amongst key influencers that need to be addressed this is the perfect platform for our sector to work collaboratively to share our success stories and help educate young people to make more informed choices about their future career ”

Sue Davison Sodexo head of apprenticeships and early careers said:

“Hospitality Apprenticeships Week is a key event in Sodexo’s apprenticeship calendar We have over 900 apprentices across our organisation, with many working in hospitality, so we understand the vital work they do and take great pride in their achievements Hospitality is a special industr y that has been hit hard over the past few years so we are delighted to par ticipate in this celebrator y week to show our suppor t and raise awareness of the great work apprentices under take ever y day and we hope to inspire more young tal ents to commit to this sector ”

To get involved and to download more information and suppor ting materials, please visit the CareerScope website at https://careerscope .uk.net

Pavan Soni Appointed Cluster Commercial Director at Strand Palace Hotel

Strand Palace , under L&R Hotels, has recently appointed and welcomed Pavan Soni as the new Cluster Commercial Director Pavan has a vast hospitality background with over 20 years of luxur y and mid scale brand experience within the hotel industr y He has worked for large chains and well known groups across the globe including UAE, the US and the UK as General Manager, Group Director of Sales and Marketing as well as Head of Revenue He has a proven track record for achieving high multi million rev enues and prides himself on his Marketing skills to position hotels as the highest ranking in their areas

As par t of his new role at Strand Palace , Pavan will oversee all commercial aspects including Sales, Revenue , Marketing, PR, E Commerce , Reser vations, Content Management and social media

Strand Palace has been welcoming guests since 1909 with an astounding 785 bed rooms on the iconic Strand in central London The hotel underwent a major multi mil lion pound refurbishment in 2020, maintaining its iconic ar t deco influence and features

with a stylish contemporar y upgrade , offering true British charm

Commenting on his new role , Pavan Soni, Cluster Commercial Director, said: “I look forward to working closely with a young and energetic Commercial team to make Strand Palace the best and most sought after 4* hotel in Central London by building on its successes Having worked for large hotel chains for a long time it is refreshing and exciting for me to work for an independent hotel With the knowledge , experience and connections I have amassed over the years plus the rich histor y and excellent location of the proper ty I plan to expand Strand Palace’s reach to new markets and countries that London hotels don’t traditionally market to ”

Away from the hotel Pavan is a nature enthusiast with an interest in adventure spor ts and triathlon training, enjoys meditating, photography and par ticipating in voluntar y work with charities such as the Children s Hospice and St Mar y s Orphanage

Now at first hand the Gallo rice mill

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best selling risotto completely sus tainable from field to fork something which align well with our

choice , for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials

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

For more information please see https://www.youngrisottochef.com or see the adver t

Trade bodies charities and training providers have come together to promote Hospitality Apprenticeships Week 2022, running between 3 and 9 October, and is calling on the wider industr y to get behind the initia tive

How To Harness The Power Of The Community To Generate Business

Last month, the whole of the UK was limbering up for the Platinum Jubilee celebra tions and it’s no surprise that ever y consumer facing busi ness was hoping for a boost on that unique occasion The degree of creativity is quite remarkable and nowhere more so than in the pub sec tor

For centuries pubs have been at the hear t of their community in recent times many have worked harder than ever to leverage that position to attract a loyal client base For them, a national celebration was too good a chance to miss

I see pubs arranging garden par ties during the day for families, special menus, free ‘Platinum Trifle’ desser ts Pubs are often open from breakfast through the day, ser ving different sectors of the community as the day unfolds Nobody ever said running a pub was easy they deser ve to do well

When I think of pubs as the ‘hear t of their community’ my mind roams a little Of course we think of their neighbours, maybe a five mile catch ment delivering the lion’s share of their trade , and that’s right But these days they can have another, larger community online , using social media platforms to remain visible and engaged, with a view to both long term familiarity and spontaneous response

I have seen at firsthand how effective smar t social media activity can be A young entrepreneur opened a bar in a residential suburb of London His key market was mums during the day dropping in for cof fees or snacks and young professionals in the evenings He had an impressively large following online , and was savvy in how he used it often enough to remain engaged, but not so often that over exposure would be counterproductive On hot days a special happy hour would be pushed out to his contacts’ inbox at just the time when thoughts were turning to an end of the day drink Cocktail masterclasses worked well, as did ‘bring a buddy’ specials So in our digital world, ‘community’ has a whole new meaning

It’s not all about new tech Consumers see their local pub as a beating hear t of the community evidenced by recent research commissioned by P&G Professional which revealed that six in 10 UK adults have a go to local, with half believing pubs bring people together Pubs with private rooms can offer them to clubs and societies generating income , loyalty and goodwill that translates into fur ther business This sounds simple , but of course it’s all done for nothing unless the basics of great hospital ity remain front and centre of the business whether it’s a pub, restau rant, hotel or B&B

The basics of great hospitality are as old as time itself A warm wel come , good food and drink well presented in a pleasant, clean environ ment is always the winning formula In our post Covid world, cleanliness and hygiene are more impor tant than ever, and as consumer confidence returns, so too have their high expectations

In fact, according to research commissioned by P&G Professional, appropriate cleaning standards are a key factor in choosing which pub to visit, with consumers listing cleanliness as a top priority, along with good food A competent cleaning regime using trusted products is expected and ever y business ignores this at its peril

There is one other thing we need to think about nowadays Whichever community we think about, they all have one thing in common Nobody is immune from the challenges presented by global unrest and runaway inflation Factor in the wage inflation caused by a labour shor tage and you d think nothing else can go wrong then there s the energ y crisis with bills spiralling out of control

We are told the recession will be shor t and sharp let’s hope they are right In the meantime , while it seems that the pent up demand for hos pitality and quality leisure experiences remains strong, it’s a brave busi ness that takes customers for granted at times like this

It’s never been easy to run a hospitality business The flip side of that is that in ever y job description the most impor tant objective is to make people happy I can’t think of a more rewarding career The cama raderie with colleagues, the engagement with guests combine to make the challenges the hours and the never ending search for improvement wor thwhile

Last but not least let’s rever t back to the word ‘community’ To be par t of a community is a strong human need, to suppor t and engage with a community is a privilege and a responsibility That’s why P&G Professional launched its #CommunityOnTap Awards in search of Britain’s best pub celebrating those who have found creative ways to increase footfall, bring communities together and ultimately, run a thriv ing business in these tr ying times

A business that becomes par t of a community has a safety net sup por t a community and the community will suppor t you Over time as the community grows, so does your client base Regular patrons can be your greatest advocate and your strongest critic often at the same time Word of mouth is a powerful force

Buzzworks Unveils Stunning New 30 Knots Pub & Restaurant in Edinburgh

interiors will feature a number of upcycled items, including the retention of the original timber flooring

The pub will ser ve up an impressive selection of draught beers and wines by the glass, whilst an action packed schedule of live spor ts, music , and enter tainment are sure to make Thir ty Knots a popular choice in the local area

The family friendly venue which is due to open its doors in November will offer customers a relaxed and welcoming environment, whilst ser ving up deli cious food and drinks, all day ever y day from early until late The extensive renovation of the 19th centur y B listed building will see Buzzworks invest a sizeable six figure sum, with Founder & Chairman Colin Blair and internationally acclaimed designer Jim Hamilton leading up the proj ect

Focusing on natural materials to create comfor t and warmth some of the new additions include gorgeous marble and wooden bar tops and a mix of leather velvet and rattan furniture With sustainability in mind the

Family owned Buzzworks, which was voted one of the best places to work in the UK and manages sixteen prestigious venues across East, West & Central Scotland, will create 45 new jobs locally as par t of the opening, pro viding a fur ther boost to the community

Kenny Blair, Buzzworks Holdings MD, said: “We’re delighted to have star ted work on Thir ty Knots, a pub, and restaurant which we believe will be a great asset to the South Queensferr y community, providing an impressive range of food and drink and excellent ser vice

“Our customers will feel right at home when they are welcomed to our latest venue which will bring a relaxed drinking and dining experience Thir ty Knots is a fantastic addition to our growing por tfolio of com munity based destination restaurants and pubs with a building that’s steeped in histor y in a stunning location and "

New MD on the Menu at Woods Foodservice

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) mention an incredible pri vate events space for up to 100 guests upstairs

Woods

Bhikha,

Chef's Buyer's Guide

Easy Cook for an Easy Life

Few ingredients in a chef's pantr y provide more interest ing textures or more versatility and profit potential than rice

Did you know that rice is the most popular grain on the planet and the primar y dietar y staple for more than half the world’s population? Despite the soaring inflation of food, US grown rice remains one of the most cost effective ingredients in the food ser vice pantr y US rice is ver y high quality and an ideal option when seeking to diversify your menu offering whilst crucially increasing your profit per plate margins; from Thai, Indian, Brazilian, Salvadoran, Chinese , Spanish, Turkish cuisines and beyond With rice on your menu, you can take your patrons around the world

Rice is an economical choice for chefs and opera tors 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 significantly

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 Our top tips to keep your profit margins healthy:

1) Increase Vegetarian Choices Rice lends itself per fectly to plant based and vegetarian menu options

2) Rice is a fantastic tool in achieving a full looking plate to help adjust por tions as the price of costly

proteins continue to sky rock et

3) Embrace World Foods customers increasingly want to tr y new and unusual dishes so look to the Caribbean, Africa and Asian to create low cost, high margin rice based meals

4) Cut down on waste by repurposing leftovers, prepped ingredients from a previous ser vice can be utilised to cre ate dishes like fried rice and stir fr ys

Tropical Sun USA Rice is: • A free from food with no GMOs

• Contains 15 essential vitamins and minerals

• One cup has 23% of your dai y recommended folic acid

• Gluten free

Tropical Sun USA Easy Cook Rice is cultivated in the southern American states of Arkansas, California, Louisiana, Mississippi, Missouri and Texas Tropical Sun USA Easy Cook Rice is steamed before milling This process allows the rice to harden therefore making it less sticky so the grains remain separate when cook ing As a result, this helps the rice to retain much more of its nutritional content, which is normally lost during cooking

Tropical Sun USA Rice is available in catering size packs of 5kg, 10kg, 20kg and 40kg from Wanis International Foods, either from their huge wholesale cash and carr y in East London or for nationwide deliver y

For more information, please visit www wanis com; email sales@wanis com or call 0208 988 1100

Plant-Based Brunch

With plant based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600 000 people signed up to go vegan for a month Eggs were the sec ond most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® On a mission to remove unnecessar y eggs from the food chain, OGGS® products are perfectly designed to provide your customers with delicious alternatives that are better for the planet and the animals

Scrambled OGGS® is an egg alternative for break fast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a break fast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes, quiches and so much more with Scrambled OGGS®

Producing 60% less CO2e than eggs it’s not just kinder to animals, but the environment too Restaurants including Bill’s and Shepherd Neame are already using Scrambled OGGS® to innovate

across breakfast and brunch menus, from indulgent vegan full English break fasts to plant based carbonara

OGGS®

Aquafaba is an egg white alter native made from chickpeas an innovative solu tion to removing egg whites from cocktails With six months shelf life and a neutral flavour profile , OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu

Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and 100 broken eggs shells each shift and the hassle of rinsing spilled egg whites! OGGS® is hassle free in use , taste free in cocktails, and guilt free as it helps us lower our environmental footprint ”

For more information contact trade@loveoggs.com

Chef's Buyer's Guide

Fylde Fresh and Fabulous

Based in the hear t of the Fylde countr yside Fylde Fresh and Fabulous Ltd are a well established family run business with over 30 years of histor y growing and processing potatoes We are passion ate about what we do We grow har vest store process and deliver fresh chips and potato products under the Triple F brand to customers the length and breadth of the countr y We operate 24 hours a day 365 days a year

We are BRC AA accredited and Red Tractor approved making us a reliable supplier to the foodser vice industr y

POWERED BY POTATOES

Fylde Fresh are committed to suppor ting the environ ment We have our ver y own anaerobic digester which is uses all of the peelings generated from the potato process This produces biogas which powers the site and the local community and produces a fer tilizer for grow ing next years spuds

WHAT WE OFFER

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

It will give us fresh impe tus and the means to add more LittlePodders to growing

potato products direct to your door via a network of distributors across the UK

We offer a number of fresh potato products from fresh chips to whole peel and quar ter cuts Our chilled prod ucts take all the hassle

out of food preparation Products can be delivered fresh daily There’s no waste , prep time , labour cost or mess All you need is chilled space We aim to take the stress out of potato preparation Why not contact us today for a free sample Just email sales@fyldefreshandfabulous com and one of our sales team will be in touch directly to deal with your enquir y

FFF chips are now available to buy online from our website www fyldefreshandfabulous com For all the readers of Caterer Licensee Hotelier Magazine we are offering a 10% discount off any purchase of either FFF chips or 20mm chunky chips online Simply add discount code CLHM001 when purchasing any of these two products from our website

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 on Instagram

Spirits, Mixers and Cocktails

Cocktails Defying Cost of Living Impact

food and drink spend, but they are increasingly “value led” For a significant propor tion of consumers this means “value for experience” for example is the price wor th paying for? Value is considered to be more impor tant than price however value doesn’t necessarily mean cheaper but can be considered synonymous with quality To this end, high quality, premium cocktails that are par t of a memorable experience will keep visitors com ing back

Price is also impor tant to consumers, even if it’s not the most impor tant factor in choosing a cocktail with 56% of consumers purchasing this drink type on promotion ever y time or almost ever y time they go out for cocktails (+8pp vs Q1 2021) In addition, non cocktail drinkers are 32% more likely to be tempted by an offer to change to the categor y

Phillip Montgomer y director of client ser vices UK & Ireland said: “Many consumers are alleviating the rising cost of cocktails by focusing more on the availability of deals and promotions, as they assess the value outlets are offering So, offering cocktails at great value is impor tant for operators and suppliers hoping to appeal to a much broader consumer base , rather than just competing for consumers who actively seek high quality cocktails ”

BRANDED SPIRITS

The latest CGA Consumer Impact repor t shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers ’ last trip to the On Premise was within the past week Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio sea son and the warmer weather

seen cocktails listing branded spirits on menus when visiting bars and/or restaurants in the past 3 months and 44% have subsequently ordered these cocktails

Among consumers who have ordered cocktails including branded spirits in the past 3 months, 2 in 5 have done so ever y time/almost ever y time they have visited the On Premise highlighting the influence this brand exposure has when positioned as a key ingredient in a preferred cocktail type

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

Typically, when ordering spirits, 43% of spirits drinkers order by specific brand while just over a third (33%) order the categor y generally and 24% do so depending on the situation This presents suppliers with the oppor tu nity to engage loyal brand consumers, and to drive consumers to trial brands when presented in a range of cocktail ser ves

Matthew Crompton, regional director Nor th America, said “Casual din ing chains continue to be the most visited venue type in the On Premise , with over half of consumers visiting the channel in the past 3 months 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

“VALUE FOR EXPERIENCE”

Despite cost of living increases, consumers are still planning to prioritise

Flavourful Fun Fast Frozen Cocktails 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

Significantly, the repor t reveals that almost 3 in 5 cocktail drinkers have

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

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

Not only are you ser ving a lot quicker, these fun drinks will have them coming back for more Once they’ve tried one of your frozen cocktails, they’ll be returning again and again to tr y the whole menu Plus, you can sell frozen cocktails for a significant markup so profiting from each cup is inevitable!

We ve put together a CLH readers promotion; a package wor th 2,000 drinks for FREE! Within this, you get high quality Absolute Slush/Cocktail Syrups (choose from the standard package or opt for whatever flavours you’d like), glassware and P O S material, including menus and an A board to promote your fantastic drinks With this package you can earn profits of £10,400 as your only cost is the alco hol, based on 1 x 25ml shot per cup After this Lease or purchase an Absolute Frozen Cocktail Machine from us at Absolute Drinks We supply and install the equipment, provide ser vice throughout and sell stock and supplies!

Get in touch for a free quote or appointment with a rep 01942 607 634, sales@absolutedrinks.net

•

To

The

•

Piña Colada (71k Monthly Goog Searc

• Cosmopolitan (66k Monthly Goog e Searc hes)

• Mojito (57k Monthly Goog Searc hes)

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

See the adver t on this page for details

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 ”

Bottleproof Cocktails have been supplying their premium range of pre made bottled cocktails exclusively to the hospitality trade since 2016 Customers include hotels, theatres, restaurants, pubs and events venues across the UK

Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on trade Plus they have received a list of awards as long as your arm from IWSC , Spirits Business and LSC

Their cocktails are , as Charlie Anderson, co owner of Bottleproof says, “created to replicate the perfect bar ser ve They are all full abv and we only use premium ingredients and branded spirits just as a top bar would We don t add any preser v atives, flavourings or colourings so they really are the real deal with no synthetic tastes”

Bottleproof cocktails are now ser ved in some of the UK s best hotels, pubs and restaurants and the reason, other than the taste , says Mark Thompson, co owner, who heads up sales is they can be ser ved in less than 30 seconds, require no training (other than

how to use a cocktail shaker) and allow venues far greater stock con trol Both Charlie and I have either worked in or supplied the on trade for over 20 years and we understand the hospitality business I think the fact that our cocktails are an on trade exclusive is really appealing to our customers Also the post lockdown staffing difficulties have seen many venues really struggle with staffing and ser ving cock tails with un trained staff has been a real issue Bottleproof ’ s cocktails have provided a solution

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

And Eco friendly Paper bottles options

Bottleproof Cocktails are available either direct or through selected trade wholesalers For more details, visit www.bottleproof.co.uk or email info@bottleproof.co.uk

Sovereign - Bringing Imagination Into Play Leisure

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

The Republican Bench and Table Set is designed with commercial areas in mind Built with our robust planed

Pop-Up for Profit!

‘Pop up ’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance At all levels of operation initial costs can be much lower, outdoor areas can still be multi purpose and storage space is kept to a mini mum Spot the ‘deliberate’ mistake in the car toon BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids!

Whilst Cinders gas barbecues fold flat for easy stor age , the popular Classic TG160 model is capable of over 1000 burgers a day at a large event which must be the fastest pay back on equipment ever! Made in Britain and with a two year warranty for commercial use , the work horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one

and pressure treated timber, this set is perfect for high traffic areas and a great edition to beer gar dens and outdoor seating areas

Ideal for smaller areas, the Foxtail features a slide , rock climber and a fireman’s pole to keep children enter tained for hours!

The Thumper is a truly impres sive addition to any play area, this tower incorporates many of the features seen in other models, with the addition of a fur ther deck area that allows extra space and capacity to satisfy older and more active children

With a 20 year warranty on all timber products, 25 year warranty on all metal products and the option for Sovereign Compliance inspection and maintenance pack ages Sovereign equipment will bring joy to children and families for years to come

Find us at www sovereignplayequipment co uk

side and a couple of gastronorms on the other, to de skill and make life a little less fraught

Smaller half sized models also available

www cindersbarbecues co uk

Have a great summer and remember, POP UP for EASIER PROFITS

Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces Outdoor Leisure

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

Combining stunning exteriors, design tips and cost effective ideas, ‘Investing in outdoor : attract and retain customers to grow revenue ’ provides ideas and guid ance on creating a compelling multi sen sor y outdoor experience for customers

The premium candle specialist has launched the repor t in response to changing market dynamics over the past few years This includes, the government relaxing of pavement dining laws during the pandemic , which allowed restaurants, pubs and bars to ser ve food alfresco and new legislation plans to make this perma nent, representing a valuable oppor tunity for operators with outdoor spaces

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in and now more than ever Before , outdoor spaces were a ‘nice to have’

Monster Mesh

Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products

We specialise in large format full colour and dye subli mation printing for weather resistance , strength and durability Our top quality products match the ser vice you should expect, and we supply direct to brand own ers, event management, construction, and signage com panies

We can provide a range of custom designed and printed products for HERAS fence covers PVC and ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients

At Monster Mesh we agree that your brand needs to

used almost exclusively when the British summer finally arrived However as a result of the pandemic savvy pubs bars and restaurant made the most of their outdoor space in recent years and they are now seen as an oppor tunity

By investing in your outdoor space and creating a welcoming atmosphere cus tomers want to stay in and revisit again and again, operators are not only able to ser ve more covers over the summer months but growth their full offering through additional year round space

To suppor t, we ’ ve pulled together a selection of tips and ideas for operators,

from furnishings to foliage and comfor t to candles we ’ re helping them to unlock revenue through expanding into this typically under utilised area ”

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

generate the right impact Getting an eye catching design is the most impor tant when displaying your banner amongst others, so at Monster Mesh we offer a complete in house design ser vice Most of the time this is a free ser vice where our team of designers will take your logo and a brief sample of text to create your individual design Throughout our years of experience in large for mat design, we have learnt several ways to produce the impression you desire

The majority of our products include free deliver y and typical lead times are just 7 working days, with some products available through our 5 day express ser vice To find out more , please visit www monster mesh co uk

Outdoor Leisure

Unlocking the potential of your outdoor space can be a seriously good business move Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence taking your work outside offers huge attrac tions And as the UK’s leading luxur y outdoor furniture brand, Moda is ideally placed to help turn your vision into reality Having star ted out as a family run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer ser vice This has led to a growing demand for their ser vices from an increasingly diverse client base as a greater variety of commercial sectors have looked to transform their outdoor spaces

A TAILORED APPROACH

With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements

UNIQUELY MODULAR, UNIQUELY MODA

Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own All of their furniture ranges

have a number of modular configurations that can be cus tomised move them around your business areas, expand your collection, split them up or put them together to com plement your changing com mercial requirements

SMART FURNITURE TO DRIVE BUSINESS ES FORWARD

With their all weather materials and uncompromising build quality Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace and the great British weather Ever y item of luxur y outdoor furniture is designed exclusively in house This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round What’s more, Moda’s market leading three year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages rein forces their commitment to client satisfaction

Take the first step to maximising the use of your out door space Talk to one of Moda s Commercial Business Development Managers Tel: 033 3363 7015, email: commercial@modafurnishings co uk or visit www modafurnishings co uk/commercial 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

Keeping Food Hot? We Have All The Answers

Contact Catering Equipment Limited on Tel: 0121 773 2228 clickonstore or www.kangaboxuk.com

The Sausage Man

A prolonged hot weather spell has resulted in a bumper season for outdoor enter tain ing across the UK Not only do we celebrate World Funfair Month this September it’s also time for Oktoberfest the world’s largest beer festival and travelling funfair, originally held annually in Munich, Bavaria, Germany running from mid September to around the first Sunday in October The Munich Oktoberfest sees more than six million interna tional and national visitors attend the event, but the cel ebration has spread worldwide such is its popularity

Famed for its steins of beer and abundance of sausages, or wurst, Oktoberfest events are growing in popularity throughout the UK British Ar t Historian, Neil MacGregor states ‘ ever y (German) region has its wurst and it’s claimed that there are 1,200 of them ’

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

Charles Coleman Sales Director at The Sausage Man

“Hot Dogs are a well proven food offer as they appeal to all ages, are simple to ser ve and easy to eat, requiring no real kitchen suppor t We supply to many festival caterers such as Glastonbur y, Latitude and Wilderness, beer gardens pubs along with a host of foodser vice caterers and have enjoyed growing custom and increased interest as we find authentic German sausages are in demand all year round, not only at Oktoberfest or Christmas markets

“Handheld options at outdoor events make perfect sense for the situation, as operators are catering for high volumes in a shor t space of time , easy to use , quick ser ve products that deliver great cooking performance and taste ever y time are a real benefit Using premium

quality, authentic products will result in repeat custom and increased profit

“Customers want to be assured of the quality of their food choice push the best features of your product through interesting, eye catch ing menu descriptions if you are using award winning prod ucts shout about it; social media is the fastest route for your message We’re delighted that four of our German sausages have recently been awarded 1 Star Great Taste Awards this will fur ther enhance our offering, generat ing consumer confidence and interest in our product

We offer a diverse range , something to suit all tastes, in a variety of sizes Our selection of Bratwurst and Frankfur ters are par ticular crowd pleasers but we also cater for vegan and vegetarian diets with our hugely popular, satisfying meat alternatives; Vegan Bratwursts and Hot Dogs

As the perfect accompaniment to a refreshing Engel German Craft Beer, a selection of Bratwurst is offered including the richly spiced Cumberland Style Bratwurst with a hot mustard kick, weighing in at 110g, 18cm and with a natural casing that gently snaps and a delicious blend of pork and herb filling, The Sausage Man’s Bratwurst XXL 25cm sausages are repeat crowd pleasers To satisfy the sausage connoisseurs choose from the range of Gourmet Bratwurst, three premium options are available , all 100g: Black Angus & Pork, Wag yu Beef & Bacon or Iberico Pork

For those following a vegan or vegetarian diet, tr y the tasty Vegan Bratwurst or Hot Dog, both 100g and 20cms comprising of a juicy blend of seitan, spices and seasonings

Providing operators with a quick and easy menu choice, all sausages are fully cooked, ready to eat, and are simple to reheat using the grill or basic kitchen appli ances The sausage range is supplied chilled or frozen benefiting from a long shelf life Apart from the vegan sausage options, all other sausages are gluten free

To find out more about our products visit https://wholesale sausageman co uk

Sangria Solsueño, an authentic Spanish sangria, is now available in a 330ml slim line can, bringing a ray of liquid sunshine to the UK market and beyond

Crafted in the Denominacion de Origen protected region of Jumilla in Murcia, Spain, Solsueño is a 5% abv, bright red easy drinking liquid and is instantly recognisable as a genuine sangria

Tim Smith of Solsueño explains, “the advantages of a ready made liquid are consistency, time saved in preparation and no wastage Solsueño is ideal for all indoor and outdoor settings, available as a single ser ve reflecting modern con sumption patterns and in a format which is innovative and convenient It can, of course , be added to a jug for the sharing experience

let

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

0800 111 4014

with ice and fruit’’

Solsueño is vegan, gluten free and uses only natural ingredients plus is packaged in an eco friendly can format

With high awareness levels of sangria amongst UK consumers and the travel challenges faced in recent years, Solsueño is bringing a much needed taste of Spain to the UK!

To receive a free Solsueño sample pack and back bar display unit, limited to the first 100 requests, visit: https://www sangria solsueno.com/free sample pack/

Find out more at www sangria sol sueno com or get in touch via email info@sangria solsueno.com

Operating in over 3000 venues nationwide Clear Brew are the beer line cleaning professionals that you can rely on to help reduce waste save money and time and improve the quality of the draught products you ser ve your customers

At Clear Brew, we understand that recent challenges such as staff shor tages and inflation can add pressure to a business We are pleased to be able to help over 3000 licenced premises across the countr y by pro viding a fully managed regular beer line cleaning ser vice Our experienced technicians maintain dispense quality across both keg and cask lines on an extended frequency During each visit your local technician will carr y out a full line clean and cellar check to ensure your products and equipment are kept in top condition Our labour inclusive system comprises of a specialised water fed mixing unit, that uses no electricity or propellant gas, combined with inhibitor technolog y and market leading chemicals This results in a ser vice that is guaranteed to save your venue money, reduce your waste and improve the quality of your draught products

INTRODUCING OUR NEW CELLAR REPORTING APP

Our ser vice now includes our new cellar repor ting app paired with our fully managed beer line cleaning ser vice this adds real value to any operator in todays licenced sector The app has been designed to provide our customers with information related to their cellar and bar on each and ever y clean Customers are able to view the ullage , water, labour, and chemical savings they are making on each clean, they will see that standards are being maintained within the cellar and all associated equipment is being cleaned and checked and any possible

Products and Services

concerns have been highlighted The Clear Brew ser vice combined with the cellar repor ting app allows our customers to be confi dent that their beer bar and cellar are being well maintained and managed

OUR GUARANTEES

1 Guaranteed to reduce ullage improve your carbon footprint and save you money 2 Guaranteed to improve beer dis pense quality protecting yields and sales 3 Guaranteed to relieve the stress associated with organising staff 4 Guaranteed to provide profes sional, fully trained operators 5 Guaranteed to carr y out the first clean FREE of charge and provide a ser vice without any contracts or upfront costs

‘Great ser vice always on time and great value for money Would recommend to any venue big or small Saves a lot of time and energ y when we are all busy Lloyd Price Proprietor

START A CONVERSATION WITH CLEAR BREW TODAY

We are so confident in our cleaning method that we don’t request a contract and provide an initial sur vey and clean completely FREE of charge During this first visit we will measure your ullage and produce a full quotation that will clearly show how much you can save BII members’ exclusive offer : 10% off your beer line cleaning for the first 12 months (QUOTE REF BII10) 01209 219889 clearbrew co uk t 9

Denby Launches 'Kiln' Tableware

ware Plate and bowl rims are tested extensively and form par t of Denby’s 10 year chip warranty

Beautifully vitrified stoneware includes a new collection of ser ving bowls and platters in organic asymmetrical forms which make great statement pieces There are also classic place setting items such as coupe plates, which are known as the ‘Chef ’ s plate’ as they are great for pre senting food, that can be comfor tably stacked and withstand use in a busy restaurant Denby rigorously tests its products to tough industr y standards and the pattern performs well against stringent hospitality cri teria without looking like standard hospitality

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

A Compostable Straw That Does Not Go Soggy in Your Drink?

Agave Fibre Straws are a new 100% plant based compostable straw Made entirely from natural fibres of the Agave plant, a biproduct left over as a waste material when making Tequila

Manufactured sustainability in Mexico they are natu rally biodegradable and compostable at end of life They are also vegan friendly and gluten free

Agave straws break down naturally in as little as 12 months, but unlike paper they do not disintegrate or go sogg y when submerged in drinks Instead, they pro vide a similar drinking experience to plastic This makes them the perfect choice for bars & restaurants ser ving high end cocktails or smoothies delivering a much improved drinking experience for your cus tomers

Not only is the experience improved, but unlike other eco friendly alternatives such as PLA, they do not need any spe cial waste sep aration or an industrial

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

The savings are possible with the installation of Smar ti Environmental’s eco friendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal run ning bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals

Ending the need for water, the eco friendly, retro fit Vor tex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year It also prevents air borne infections caused by flushing urinals, which have been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid 19, influenza and norovirus

The Vor tex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solu tion on the market

Utilising an eco friendly bio block enzyme ring and integrated bio tablet that breaks down uric acid and bio

See the adver t on page 3 for fur ther details in and boost bookings

process to be recycled They break down naturally in the presence of oxygen and sun light meaning they will disinte grate in landfill or ocean condi tions without any negative impacts on the environment

In Mexico, the relationship between the Agave plant and the people has been long inter twined Within the region there are hundreds of variations of the plant in different shapes and sizes but in recent years the plant has been mostly used to produce alcoholic bev erages Introduction of Agave straws to the UK mar ket is the result of a collaboration between Penka & Buzz Catering which aims to continue a long standing local tradition whilst creating a truly sustainable prod uct that contributes to solving a global environmental issue

For sales and more information visit us online at www buzzcateringsupplies com or see the adver t on page 15

film proteins, the valve not only makes urine PH neutral a world first but it also prevents costly and damaging back fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build up that often blocks flushing urinal waste pipes

With the ability to be fitted in under a day, Smar ti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the mini mum of fuss, enabling hospitality businesses to function even during periods of water shor tages

Visit https://smar tilimited.com/ or call 01392 311 202 for a no obligation washroom sur vey and quote

Stephens Catering Equipment were awarded the con tract for the commercial kitchen Fit Out at Clayton Hotel, Bristol Stephens worked for McAleer & Rushe Construction on the installation of a highly efficient kitchen ser ver y and kitchen extract system for the new hotel The full remit included: Ber to’s Cooking Equipment, Rational self cleaning combination ovens, Foster Refrigeration Moffat Fabrication Hobar t Warewashing, and the extraction system was complet ed by Bridge Air

Stephens Catering Equipment (SCE) are the premier catering and food ser vice equipment firm in Ireland and the UK, with 50 years track record of delivering some of the most prestigious landmark projects across the market Working with a variety of clients from concept, design build install and commissioning thereafter to maintain and ser vice the equipment to ensure clients

objectives are consistently met

The SCE team are delighted to have played a role in the completion of this impressive project which saw the Clayton Hotel located in the hear t of Bristol open its doors in March 2022 Stephens Catering Equipment has extensive experience across all sectors but is par ticularly specialised in delivering optimal food ser vice solutions for the hospitality industr 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 ”

T: 028 25861711/ 0141 2660031

E: sales@stephens catering com

W: www stephenscateringequipment

Cut Bin Collection Costs

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

Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to on site food waste processing

Meiko’s BioMaster range features a hygienic stainless steel hopper which can stand alone or be built into tabling BioMaster pulverises all typi cal food waste including oil, grease , liquids, fish skins and flowers This is then pumped automatically to on site sealed storage for collection by tanker Collections could change to being ever y few months instead of weekly or for t nightly, saving a small for tune

Meiko BioMaster uses minimal water, is simple and safe to operate cuts labour and saves floorspace by

replacing scrapping bins and wheelies

BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains

EFFICIENCY: BioMaster processes all typica kitc hen food waste inc luding oils and fats The slurr y is pumped to stor age tanks Multiple smal user s suc h as a high street parade of food reta ler s or a food cour t could share BioMaster

LABOUR: B oMaster nlets prevent double handling They can be sited in kitc hens , prep areas and dishwash, sav ing labour and improving ergonomics by reducing secondar y handling

SUSTAIN ABLE DESIGN: There s no need to p ace B oMaster nto a stand alone location It can slot into the kitc hen In ets can be placed within counter s or in line w th the d shwasher to rep ace scrapping bins For fur ther information see the adver t below or visit www.meiko uk.co.uk

Commercial kitchen floors are constantly being exposed to spillages such as fats oils grease , detergents and acids Add heavy footfall to mix and you have the potential create an extremely hazardous envi ronment

By choosing a FloorTech® commercial kitchen floor you are protecting the welfare of your staff by invest ing in the safest flooring system on the market Trazcon® has cer tified slip ratings and has superb upgrade potential for future modifications e g increase anti skid change colour scheme

FloorTech® flooring systems are HACCP cer tified ensuring that our customers have the most hygienic floor system

Trazcon® Decór is primarily used in commercial kitchen and food prep areas, mixing baking & rooms, chill rooms, ingredient stores, connecting corridors, gowning rooms and wash rooms thereby creating a safe and fit for purpose working environment tech 0161 775

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. of

Commercial Kitchen Fit-Out

New

R TEC Ser vices & Innovation Ltd (previously known as Rational Technical Ser vices UK Ltd ) demon strated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by par tner Pump Technolog y Ltd

This proved a focal point for Combi Oven manufactures, installers, mainte nance engineers and users alike

Potential users were shown a number of significant advantages that this combi oven drainage pump offered

Ver y noticeable when viewing the exhibition demon stration tank with its clear side window was the large , triangular, low level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease , fat and food par ticles before the reli able star t/stop operation of the pump is affected

The 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

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere

under take repairs and ser vicing to ALL types makes and models of commercial catering equipment

A repair is often far cheaper then a replacement! 30 Years in this Industr y gives us the edge over our competitors, with time ser ved Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time why buy new when a guaran teed repair is often all your Catering Equipment requires

We are based in Bournemouth & Poole , covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire

Call 01202 377205 now to arrange a site visit www.cemcoltd.co.uk

The Changing World Of Hospitality Interiors

By Nicola Ball, Associate Interior Designer at KKA (https://kka studio)

The world of hospitality interiors is changing The pandemic has taught busi nesses the combination of agility and robust contingency plans have proven priceless

Across the architecture industr y we have seen client briefs change at a moment’s notice Hospitality spaces that were designed for shor t term stays were hosting guests for longer periods due to the demands of self isolation, and thus, weren’t meeting their demands albeit in the most unprecedented of circum stances However, we ’ ve demonstrated the ability to respond with the nimbleness required to adapt when needed

But, with the resurgence of hospitality in full flow thanks to the summer of Staycation it’s timely to consider how hospitality briefs have changed during this turbulent period

spor ting or music venues, the brief is targeted towards guests staying for a shor t period These spaces are perfect for the business professional work ing away from home , those away on a long weekend, and any others look ing for ‘quick fix’ accommodation that can fulfil their needs

These venues provide a different experience from longer stay spaces from the lighting, check in or food and beverage offering

Lighting in these spaces is much lower and atmospheric with softer, deli cate furnishings that bring an extra layer of comfor t to guests Check in ser vices are typically automated, coupled with the ability to order conven ient room ser vice , minimising contact with staff so they can get to their workplace , event, or destination more efficiently

When comparing design of longer term stays, there is a large disparity in guests’ needs

In longer stay spaces furnishings and finishes have improved durability meaning they have an extended lifespan and quality doesn’t deteriorate from overuse Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates ever yday life at home , rather than atmospheric lighting that can lead to over relaxation As expected, the food and beverage offering is dif ferent too Rather than ‘quick fix’ meals guests are offered holistic menus

and par tner with local suppliers to offer different dining experiences

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

The venue altered its approach to lighting, check in, food and beverage offering and finishes, in order to quickly meet the demands of its guests

KKAI have found first hand that there is still a demand for shor t term hospitality, with the associated considerations However, cer tain aspects are being reconsidered

Wellness is now at the forefront of ever y design decision These spaces need to be inviting for guests who are apprehensive about returning to large crowds again As such, maximum capacities have been reassessed, with management teams including a cer tain amount of flex within elaborate con tingency plans Also finishes across all spaces are more durable Due to increased cleaning, antimicrobial fabrics and materials are favoured

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

Catering for Children More Important Than Ever Design and Refit

The hospitality industr y is ever evolving, and even more so post covid Most families are now back to eating out on a regu lar basis, however, their requisite for restaurants has changed Families are seeking clean, reliable , and hygienic facilities to accommodate their youngsters which now plays a huge role when selecting an appropriate dining venue

As a consequence of changing consumer habits the demand for such facilities is growing from the hospitality industr y Helo is a leading UK supplier of both commercial highchairs booster seats and baby changing units The brand has been trusted to deliver quality reliable furniture to the hospitality leisure and school sectors since 1999 All our products are rigorously test ed to ensure they meet current British Standards

Helo offers an extensive range of commercial highchairs suit ed to any environment, ranging from the Eurobambino through to the Simplex Highchair Many high street chains purchase the

Eurobambino Helo s bestselling highchair The Eurobambino is constructed from Rubber Wood and is available in a variety of finishes making it suitable for all decors, ranging from classic wood stains to more vibrant options Fur ther, the highchair is stackable up to 4 units thanks to its exceptional strength and design, this allows for compact, discreet storage in any location

On top of highchairs, Helo also supplies commercial baby changing units These units are manufactured to the highest quali ty standards which helps create a safe versatile and long lasting baby changer Both our horizontal and ver tical units are tested up to 100kg and include dual purpose heavy duty fixings for guaranteed peace of mind

For more information visit Home Helo Commercial High Chairs (www hel o co uk) or give us a call on 01284 772400 or sales@hel o co uk and we’ll do what we can to help

When designing interiors for hospitality venues near airpor ts, major

Mayfair Furniture

Ireland & Europe

We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it s time for your establishment to go through a refurbishment we also offer a complete clearance ser vice We'll organ ise ever ything from a suitable time and date , profession al clearance staff to remove contract furniture whether fitted or unfitted 01733 310 115 sales@mayfairfurniture co uk www mayfairfurniture co uk

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture Supplying all kinds of establishments from high end hotel chains to small local takeaways

We keep in stock a huge variety of items ready for immediate dispatch and can fulfil a wide range of bespoke orders We deliver to all areas of the UK,

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

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

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

stack some 40m away

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

The installation of the roof garden toilet block has proved to be an excellent investment with the whole space enjoying more visitors who stay for longer For more positive solutions and inspiration, visit www saniflo co uk

Design and Refit

Electric Water Heating & Hard Water

Electric only designs for water heating provide a sim ple to install cost effective and familiar technolog y that delivers lower carbon emis sions addresses regulator y changes on new gas connec tions and improves indoor air quality (IAQ) For the high grade heat required for domestic hot water (DHW) applications, there is a notable use of electric immersions, but this can have a catastrophic impact on a system if located in one of the hard water areas that span approximately 65% of the UK

While excellent as backup heat sources in commercial boiler fed indirect cylinders, immersions are not advised as a primar y heat source in hard water areas where limescale will typically form on the heat exchanger or heating element The high temperatures accelerate scale formation which can lead to costly system failure in as little as six months When hot water is essential for

operations it’s a cause for concern

An electric boiler, such as the Adveco ARDENT, heats water using immersion heaters located in a small tank within the boiler hous ing rather than directly installed into a hot water tank This creates a sealed primar y loop to an indirect coil in the cylinder eliminat ing the common problems of direct electric heating The electric boiler heats the same water continuously so there is only a small, finite amount of scale in the system which will not damage the elements

The electric boiler additionally offers a level of redun dancy that is not achieved with a single immersion heater and with significantly less scale reliability also improves drastically reducing maintenance demands for operational savings

www adveco co

CardsSafe - Protecting AssetsLock in Our Old Prices Today!

Until Januar y 2023, CardsSafe unit rental will remain at just £9 95 per month

We have been helping restaurants bars pubs golf courses and other venues to securely retain their cus tomer bank cards while they run a tab for almost twenty years

Since we introduced rental contracts in 2008, we ’ ve kept our prices as low as possible at just under a ten ner a month and this has never increased However, due to significant increases in both our cost of goods and related costs, we plan an increase in Januar y 2023

Our existing customers will continue to benefit from our low prices, so if you ’ re considering CardsSafe for your business, or need additional units, lock in at just £9 95 per month (per unit) for the duration of your contract

Our cost effective wireless technolog y has revolu tionised how the hospitality industr y manages their customers obligations and we are trusted by over 5000 brands in the UK including Hilton Hotels Young s pubs, Lord’s and golf resor ts, including the London Golf Club

There are many benefits to using CardsSafe in bars restaurants and pubs:

Managing customer tabs

Helping to increase spending, therefore profits

• It is a significant deterrent for walkouts

• Offer s protection against credit card fraud helps to build trust!

• Pays for itself by reducing c harge bac k and walkouts

• No data capture required to use

• Customer s have peace of mind that the r bank cards are kept safely, and they keep the unique key!

“Turnover increased significantly after CardsSafe was installed and the system easily pays for itself ” Siobhan

The Prodigal London

CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9 95 per month Each hire comes with customer ser vice troubleshoot ing and a number of free replacement keys 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

From to with

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 to meet

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 information or to order

High

Alternatively,

Hardwearing

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 to 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

Also included is a link to priced chairs and table bases plus a selec tion of priced made to order seat ing in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specifica tion, just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

Sparkle Interiors, Interior and Online

Solutions to on site issues can also be addressed with our new online focused process as the site fore man can receive all the information and updates they need, any changes immediately handled and issued back by e mail to all that are concerned All the above changes mean the costs for the client, designer, QS and contractor have been reduced significantly or completely eliminated in some cases This is why Sparkle Interiors is able to save the client so much on fees Visit our website today to enquire or contact us directly to find out more Contact

Sparkle interiors has been set up to help our clients create fantastic interiors while saving on expensive designer fees

The interior design industr y has been evolving in recent years, companies have had to adapt along with many other professions One of the main affects is on designers having to work remotely For us its meant that we ’ ve been working on projects where actual site visits have not been a possibility, but this actually has had many positive effects on our process for both us and our clients For example , briefing meetings can take place via video call with plans mood boards etc discussed and edited live through screen sharing All types of drawings can now be completed within a matter of days, rather than weeks with how easy it is now to share information Gone are the days of visit ing the site ever y week, holding long face to face meetings with all the contractors and any unneces sar y steps that traditionally are there for the sake of it

Email: andy@sparkleinteriors@gmail com Tel: 07957762280

Web: www sparkleinteriors co uk

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

Imaginative and Integrated Interior Design, Vicaima Makes It Real!

Vicaima, as one of the leading European expo nents of contem porar y joiner y solutions, including interiors doors, doorsets wall pan els and associated furniture products have just intro duced a new brand for profes sionals called Infinity

Combining their extensive experi

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

No longer constrained by conventional limitations, Infinity provides scope for interior design professionals to think beyond what they thought was possible , towards what they would ideally like to achieve Whether creating a theme that brings rhythm and repe tition, or a more dramatic and contrasting vision with pronounced statement pieces, Infinity can make it real Infinity permits almost endless possibilities when it comes to visual aspect with choice of colour tone pat tern and even the perception of texture This enables interior designers and specifiers complete flexibility when aiming to deliver bespoke project solutions However, for those professionals looking for insight from the Vicaima exper ts in trends and fashions, Infinity’s top three collections offer a myriad of fresh inspiration Select from either wood, stone or metal for an immersive experience which includes among many others, Spalted Maple , Terrazo Amber and Antique Patina

Property and Professional

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

While flexible aesthetic design is the hallmark of Infinity, it should not be forgotten that as a Vicaima brand, superior quality and performance are integral to all elements Exceeding industr y recognised standards and in the case of doors and doorkits, third par ty fire accredited to both TRADA and the British Woodworking Federation, all products are environmen tally produced and FSC cer tificated

Infinity marks a new era in design for interiors whether in public commercial or residential applica tions Expanding, evolving and elevating both the cre ative process and eventual project realisation by combining visionar y image technolog y with industr y leading joiner y manufacture , to achieve outstanding results

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

Capify We're Here to Support Your Hospitality Business

For almost 15 years, Capify has worked closely with the hos pitality sector, providing business owners with much needed funding We’ve been there through some difficult times like the 2008 recession and Covid 19, and have continued to lend even when the banks have said no

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 existing 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

• Purchasing extra food and drink

• Hiring additional staff

• Purchasing new catering equipment

Our flexibility means we will tr y and look beyond your cred it 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 business 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 special ist finance sale team

Property Professional

Why Use a Specialist Hospitality Consultant?

With over 30 years of industr y experience in the Hospitality sec tor, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability Operational Strateg y Staff Management Marketing and The Future of your business

David will also be on hand to give you extra (and this can be without any extra charge) suppor t through our Sprowts4Mentoring system, to analyse , ever y single week, your business performance figures giving you weekly analysis and concise repor ts, with appropriate guidance , to optimise your business’s Sales, Profitability and Staff Management

PROFITABILITY & OPERATIONS

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

The largest overhead, even higher than Cost of Sales, is the Labour cost, so,

with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business

And YES Covid19 changed a lot of things We need to learn from those things!

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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you MANAGING PEOPLE

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

We have a ver y good record in helping Hospitality business owners to implement processes that improve how they manage their people , which in

turn benefits the owners as well as the Team Members themselves

We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive pleasant and ‘’retaining’’ working environment MARKETING

We will help you build a workable planned Marketing Strateg y We don t do fancy, posh or expensive we just recommend what our experience says will actually work for your business

It’s no longer enough to rely on word of mouth and repeat business You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online adver tising to print design Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you

The Westmorland Inn, Bowness-On-Windermere Comes on the Market

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

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

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

To book a viewing call 01539 444461 or see the adver t on this page for fur ther details