CLH Digital - Issue #131

Hospitality Sector to Stage Third Protest to Prevent

Closures”

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

We are leading with a really great news stor y! It’s a call to arms, and one I truly believe the sector cannot afford to ignore

pitality and licensed on trade sector to get its point across

However, the public must join in this too Any sector complaining about high taxes to the government is often dismissed as “business as usual” When the public join in it changes the landscape , adds another dimension

have seen costs skyrocket by up to 30%, and were to go up even more until the government inter vention this week

This has seen many publishers in the sector give up pub lishing altogether and they have migrated to digital only Their business, their rules, but not something we intend to follow

Peter

Earlier on this year I was at a seminar when I spoke to a sector leader about the dire state of the hospitality and licensed trade I make the point, as I often do, that punitive taxes are killing the industr y No ifs and buts, the sector is simply over taxed, it always has been, and this has held the sector back for decades

Now due to current economic and political turmoil many operators are staring into the abyss and if taxation was lessened they would not only sur vive but also thrive!

I put it to the sector leader in our conversation that I am often dismayed at the public , who make no vocal protests about rising costs Rather they take them on the chin and change their eating and drinking habits, which has benefited supermarkets in par ticular

I have always felt it is time for them to make themselves heard They are the ones that foot the bill, when they buy their food and drinks in a pub, bar, restaurant, hotel or nightclub, and it’s no good complaining to operators or to the “bloke in work the next day”

It is the government which imposed these ludicrously high industr y destroying taxes and it is the government who should be the focus of our anger

And what better way then this demonstration? A perfect oppor tunity outside the Houses of Parliament for the hos

Established businesses livelihoods of experienced opera tors are being threatened, and it really is enough is enough

We are seeing rail workers, postal workers, communica tions workers and workers from many other industries making their point that they simply cannot sur vive in this current economic climate on the wages that they get and are demanding more

And it’s time for the sector to demand change , so I urge operators to share details of this protest with staff and customers alike , and let’s tr y and get as many people out side the Houses of Parliament, with our pots and pans and make as much noise as possible!

Share the information from www instagram com/hospodemo or register to attend at www.hospodemo.org let s get involved!!!

On a side note I have just returned from Birmingham, a city which I love However, I was rather dismayed at one of my favourite haunts a well known pub group which we often visit when staying in Birmingham attending trade shows since this pub has a wonderful atmosphere for spor ts par ticularly the Champions League

The food was always good However this time it was ver y mediocre ‘school dinner’ style food, which was a great disappointment and I have to say left us voting with our feet the following evening

I do get it that times are tough We here at CLH News have faced eye watering increases in the cost of print Our printed issue, which is on the presses tomorrow, is heat set, making it a glossy finish In this current environment we

We considered switching from heat set to cold set which is considerably cheaper, (similar to your daily news paper) however the quality, of course , suffers Readers and adver tisers have an expectation so at the moment for the foreseeable future we are maintaining our current format!

My point is I wouldn’t have minded paying extra for my food in this pub, instead they dumbed down, ser ving vastly inferior quality, bland, tasteless and thoroughly unappetising food

Which I think is a lesson for any operator Customers have expectations but they also see the bigger picture and no matter how tough times are , compromise on quality and standards at your peril Customers will, as we did vote , with their feet

That said, we found a bar fur ther down the road in Birmingham town centre a fantastic spor ts bar with food a little bit more expensive , but it was really good and we watched Liverpool thrash Rangers in the Champions League so all ended well!!

We are exhibiting at the International Drink Expo in London’s Excel next week 19th and 20th of October we are and exhibiting on Stand C100 so please do pay us a visit!

Once again I would ask the favour, we want more Twitter followers!

So please do follow us on Twitter @CLHNews, and encourage as many people you know in the trade to sub scribe to our digital issue

Fur ther details can be seen at www.catererlicensee .com

Hospitality Sector to Stage Third Protest to

Prevent “Catastrophic Closures”

(CONTINUED FROM FRONT COVER)

Dressed in their work uniform, they will come equipped with pots, pans, ladles, cocktail shakers, wooden spoons, last orders bells and other hospitality related tools with which to make themselves heard At 11am, all protestors will turn to face the Houses of Parliament and make as much noise as possible to ensure the sound resonates within the Houses of Parliament, before marching on to HM Treasur y to do the same

HospoDemo is expecting a large turnout due to the perilous position so many hospitality businesses now find themselves in, even more so than during the first HospoDemo protest in October 2020 amidst the second COVID lockdown Operators are still reeling from the loss of business during the three lockdowns and the enormous rent debt accrued during that time But since then, the sector has had to contend with ongoing labour shor tages, followed by the onslaught of the cost of living crisis and spiralling costs of supplies from fresh produce to cooking oil, staff costs to crocker y and glassware , and of course , surging energ y prices With operators lurching from one crisis to another, prof itable trading is becoming impossible for many

PROMINENT PAST ATTENDEES

Prominent attendees from previous HospoDemo protests included chefs Yotam Ottolenghi, Jason Ather ton, Tom Aikens, Fergus Henderson and Margot Henderson along with well known figures in the drinks industr y including Monica Berg, Alex Kratena, Alessandro Palazzi, and Jan Konetzki Well known figures from across the industr y are expected at the protest on November 7th Hospitality professionals from around the UK are encouraged to attend, or if they cannot, to upload videos to social media of themselves making a noise with the tools of their trade at work

PROTEST AIMS

This protest will centre around three main demands to the govern ment, with the primar y aim being a VAT reduction to 10% including alco hol sales, putting the UK in line with many European neighbours Protestors are also urging to the government to reinstate the business rates holiday, and are demanding they introduce a visa scheme to allow overseas workers to work in hospitality, in an attempt to plug the labour shor tage that star ted with Brexit and was compounded by COVID

SECTOR COMMENTS

Sacha Lord, Night Time Economy Adviser, Greater Manchester, com mented: “As a sector, we came together over the last few months and unified our calling on the government We don’t need handouts, we need a reduction in VAT and business rates relief It is now clear to me that not only do the government not care about the third biggest sector in the UK they are quite happy to sit back and watch it collapse If they will not listen to us we have no alternative but to make them listen This is businesses, jobs and lives we are fighting for ”

Michael Kill CEO Night Time Industries Association commented: “The hospitality and night time economy sectors have suffered immeasurable damage over the last 4 years, with the current crisis putting 3 out of 4 businesses now at risk of closure in the coming weeks and months, with hundreds of thousands of jobs at risk, wasting billions in public funding which suppor ted them during the lockdowns The fiscal inter vention announced by the government did nothing to stem the current crisis, clearly ignoring industr y demands of VAT and business rates relief This has resulted in anger and frustration across the sector reaching boiling point, leaving an entire industr y feeling that it is being wilfully neglected to the point of collapse , with no alternative but to take direct action ”

Claire Bosi, Editor, Chef & Restaurant Magazine , commented: “The UK hospitality sector delivers far more to the economy than many people realise From taxi companies to the beauty industr y to professional ser v ices such as architects and accountants, a healthy hospitality sector cre ates revenue for so many third par ty businesses, while also providing many oppor tunities for employment It is, indeed, the ver y first exposure to work that is experienced by most teenagers and students as they begin to progress into young adult lives We have tried writing to MPs, we have all taken to social media to express our concerns, yet the sup por t that is needed is not there Not one minister has the courage to stand up and defend the third biggest sector in the UK by insisting the PM and Chancellor listen We have no alternative but to take to Parliament Square We have to make them listen, or face the conse quences of heavy losses of jobs, businesses and ultimately lives ”

The protest group wrote on Twitter : “It’s clear that the government doesn’t consider suppor ting hospitality a priority It’s time to make them realise this has to change , to stop thousands more businesses crum bling

RECENT STATISTICS

From Night Time Industries Association Flash Poll of 378 Night Time Economy Businesses taken from 16th 18th Sept

• 3 Out of 4 businesses sur veyed are barely breaking even (47 7%) or losing money (24 8%)

• 23% businesses sur veyed would not last more than a few months (40 6% of businesses sur veyed would not last more than 2 3 months) under the cur rent operating cost levels

• 80 6% of businesses sur veyed had seen footfall decrease & 82% had seen revenue decrease in the last 3 months of trading

Businesses were asked what would have the greatest impact on their business sur vival

• 84 3% VAT Reduction / 66 8% Energy Freeze / Cap / 59 4% Business Rates

Relief Extension / 31 8% National Insurance Reduction / 6% Other Inc luding Grants / Corporation Tax Reduction / Freeze on Loan Payments ECONOMIC STATISTICS RELATING TO THE HOSPITALITY INDUSTRY

The sector creates £130bn in economic activity and generates £39bn of tax for the Exchequer, funding vital

vices

Hospitality represents 10% of UK employment, 6% of businesses and 5% of GDP

Hospitality is the third largest private sector employer in the UK; dou ble the size of financial ser vices and bigger than automotive , pharmaceu ticals and aerospace combined

“CALL TO ARMS”

So, if you work in the hospitality sector and associated industries, or enjoy suppor ting restaurants, bars, pubs, clubs, cafés and hotels, show your suppor t by joining us at Parliament Square

Timings

10:00am Press photoca l on Parl ament Square

10:30am Speec hes from industr y figures

11:00am Protestor s make as muc h noise as possible directed towards the Houses of Parliament

11:30am Marc h to HM Treasur y (1 Hor se Guards Road London SW1 2HQ)

11:40am Make as muc h noise as possib e directed towards HM Treasur y

12:15pm Deliver letter with aims to HM Treasur y addressed to the Chancel or

IT’S TIME TO MAKE SOME NOISE THAT THE GOVERNMENT C AN’T IGNORE!

The Pros and Cons of EV Charge Ports for Hotels

By Andrew Grover, the founder and CEO of Advantage Utilities

Recharging Revenues: the case for EV charging points

With the hospitality industr y still recovering from the impact of the pandemic , maintaining footfall and increas ing revenue remains front of mind for pub, restaurant and hotel owners across the UK

One such revenue generating activity more and more licensees are exploring is the installation of Electric Vehicle (EV) charging points In terms of the market oppor tunity, a repor t by Deloitte estimates that there could be seven million EVs on the UK’s roads by 2030 Now that energ y price caps have been introduced by the Government, this amounts to a significant number of potential customers looking for a place to charge their car while they go about their daily lives

With over 395,000 pure electric cars on the UK s roads by the end of December 2021, demand for EV charging points will only continue to increase There were also a fur ther 740,000 plug in hybrid models on the roads during the same month, and last year alone saw 305,000 new EV registrations a rise of 74% in comparison to 2020

There’s no denying the future of the Electric Vehicle market is bright But what should hospitality businesses consider when deciding if installing EV charging points is for them?

Future proof your business

Interestingly, England became the first countr y in the world to introduce mandator y electric car charging points for new build homes and businesses in July 2019 Three years on, future proofing homes and businesses remains a significant move in preparing for the for thcoming switch to EV, especially considering the ban of the sale of new petrol and diesel cars by 2030 which the government has announced With this in mind, providing EV charging points could become as necessar y as providing parking in the future

Put your premises on the map

Once you ’ ve installed an EV charger on your premises your business will be included on websites and smar tphone apps that help drivers locate charging facilities around the countr y Even if a driver chooses not to use your facilities at that point in time , knowing that you re there may mean they visit you in the future , or mention you to other EV owners

Attract new customers

Despite the fact that EV infrastructure is being expanded and invested in throughout the UK people still have some degree of range anxiety If people know they re able to charge up at your premises, it means they may spend money with you that they haven’t before , or wouldn’t otherwise spend

Sustainability matters

Consumer interest in food sustainability and hospitality businesses’ Green credentials has skyrocketed in the past decade Providing facilities for those driving EV vehicles will become increasingly impor tant to consumers who are encouraged by forward thinking businesses that strive for sustainability

Recoup the cost

Despite some businesses worr ying about the cost installation of EV charging points is made more attractive through the Government’s Workplace Charging Scheme The scheme covers up to 75% of the total costs of purchase and installation, capped at a maximum of £350 per socket EV charging points are also included in the Government’s super deduction tax allowance , making the investment even more cost effective for hote liers

Of course , each pub, hotel, restaurant or caterer is unique and has its own set of customer needs and wants Whereas installing EV charging points might be an obvious priority for some hospitality businesses and a potentially strong revenue stream, others may decide it’s not the right time for them

However, those that do make the investment now will be able to get ahead and gain competitive advantage through a green, sustainable income stream for their business

About the Author

Andrew Grover is the founder and CEOof Advantage Utilities and has over 20 years ’ experience in commercial ener gy broking Advantage Utilities now has over 40 dedicated and highly skilled staff in energy trading legislation financ ing and technology Leveraging strong industry partnerships, they negotiate the purchase of millions of pounds of energy every year For more information visit wwwadvantageutilities com

Silver Servers: Over 50s Boost Retirement Income with Hospitality Jobs

Growing numbers of workers over 50 are taking on jobs in the UK’s pubs, restaurants and hotels in order to boost their retire ment income as the sector’s labour shor tage and rising cost of living prompts a shift in its workforce

The latest Caterer com Hospitality Hiring Insider, which analy ses job ad data and the views of 600 hospitality professionals* has found that more than 130 000 over 50s are working in the sector to boost pension savings, and hospitality employers have seen a surge in applications from this demographic Hiring resilien t d espite cost of liv ing

While hiring in some sectors has star ted to slow, the research shows that the business energ y price cap and World Cup are boosting hiring in the sector, and data from Caterer com shows hiring demands are consistent with 2019 levels, despite the cost of living crisis

One in five (22%) businesses are already seeing a rise in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand A shift in the w orkf orce

While demand for workers has remained resilient hospitality in the UK continues to be challenged by a shrinking talent pool, with Caterer com research revealing some 200,000 international workers have left the sector since 2019

As a result, hospitality businesses are actively hiring from less traditional talent pools and a quar ter (25%) of employers believe workers over 50 will be impor tant in helping to solve the sector s labour shor tage

The research suggests that the cost of living crisis is a key motivator in tempting over 50s into the sector and the majority (70%) of hospitality employers note that cost of living crisis is driving more people aged over 50 to boost their income by working in hospitality Su ppor t ing over 50s in h osp itality

Over 50’s in hospitality tend to occupy General Management (27%), front of house (24%) and chef related (23%) roles Employers believe greater experience (71%) is the best characteristic over 50‘s can bring to their workplace They also associate them with better punctuality (62%), a strong work ethic (59%) and loyal ty (52%)

The research also suggests much more can be done by employers to suppor t this demographic; just 16% run an active returner or re entr y programmes for over 50s to help increase the number of these work ers in their organisation

Two thirds (67%) believe the labour shor tages and decline in interna tional workers is making hospitality businesses be more creative in how they hire workers from the UK In fact in many cases it has had a posi tive impact, with 62% now actively hiring more inclusively, with more inclusive policies improving company ethos (51%) and productivity (48%)

Kathy Dyball, Director at Caterer com comments: Brexit, the pan demic , and the cost of living crisis have combined to bring about the most dramatic transformation our sector’s workforce has ever seen While it will take time to address long established labour shor tages, it’s encouraging to see employers broadening the range of candidates they’re targeting Workers over 50 are hugely valued by the hospitality industr y and we need to do more to highlight the vast range of roles available that can suit people of any working age

“Jobs in hospitality offer tremendous flexibility, a secure income , and can be truly rewarding We encourage employers to review all stages of their hiring process from job adver ts to employee benefits to ensure they consider applicants of all ages equally The team at Caterer com are exper t at working with employers to reach and engage candidates in a wide range of talent pools, using our advice tools and performance prod ucts

Luke Price , Senior Evidence Manager for Work at Centre for Ageing Better comments: “Recruiting inclu sively benefits ever yone , including older workers who have much to bring all sectors of the economy includ ing hospitality Research has shown that firms with a 10% or higher share of workers over 50 are more productive , and older workers tend to stay in a job for longer, take fewer sick days, and bring extensive skills and experiences Since people aged 50+ constitute almost a third of the current workforce , inclusive employ ers are more likely to reap the benefits of this large talent pool

“We welcome the news that more firms are hiring inclusively To ensure age bias is minimised in recruit ment, we recommend recruiters avoid using age biased language , circulate job adver ts widely and emphasise employer benefits that might appeal to older workers such as generous pension contributions The fantastic work catering firms are doing around age inclusive hiring should also be accompanied by a focus on employ ee retention: offering more oppor tunities for flexible working ensuring those with health conditions feel sup

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

Visitors

The

For anyone working within the

Exhibitors include state of the

A

hospitality

To register to attend The Showman’s Show 2022 please click

com/pjyxkkds

Majority of Managers Feel Ill-Equipped to Talk About Money Worries

The majority of managers within UK businesses do not feel well equipped or comfor table in helping their staff through the cost of liv ing crisis according to new research from Mintago

The financial wellbeing platform sur veyed 762 managers within UK businesses It found that less than half (39%) of respondents said their business had a clear strateg y in place for how they will help staff dur ing the cost of living crisis

Over half (57%) feel ill equipped to suppor t staff within their organ isation during the cost of living crisis Even more (66%) managers feel uncomfor table getting involved in their colleagues’ financial lives

Less than half (46%) see it as employers responsibility to suppor t staff during the cost of living crisis Even fewer (35%) managers have reached out to their colleagues to see if they have any financial con cerns precipitated by the cost of living crisis

Mintago’s research found that the majority (66%) of managers have noticed that employees have raised more concerns about their finances this year than usual Chieu Cao, CEO of Mintago, said: “Our research raises some serious concerns For one , too few businesses

have a plan to suppor t staff during the cost of living crisis What’s more just 46% of managers consider it their responsibility to do so

This mindset is worr ying The cost of living crisis is not just a con sumer issue , it is an employer issue; it is businesses’ responsibility to ensure they have the practices, resources and suppor t structures in place to protect their staff ’ s financial wellbeing

But managers will evidently need help Money clearly remains a taboo subject in the workplace , with most managers feeling awkward discussing financial concerns with their staff Similar numbers feel ill equipped to help, likely lacking in the resources and training required As such, perhaps managers don’t see it as their responsibility to suppor t their staff because they simply don’t know how to help Business leaders ought to suppor t managers giving them the tools from educational resources through to financial wellbeing platforms so they in turn can help employees

“The cost of living crisis is not going anywhere any time soon It’s likely that employees are looking for their employers to do more to suppor t them during this crisis Indeed, managers can play a major role in easing the pressures and stresses on their teams, but only if they have the right tools in place Now is the time for any business without a clear strateg y to evaluate what more they can do at this challenging time ”

2022 Winner of the S.Pellegrino Young Chef Academy Competition Announced

After rounds of competitive cooking and outstanding displays of culinar y prowess by some of the most talented young chefs in the UK, S Pellegrino Young Chef Academy has recognised Marcus Clayton as the winner of the competition’s regional final at B AFTA last night

Marcus who emerged in the competition for his brilliant talent beating eight other finalists and rising to the top of thousands of applicants around the world, will be par ticipating in the Grand Finale that will take place in Milan in 2023

The 26 year old chef lives in Rye , East Sussex, and works at the Hide and Fox restaurant in Saltwood, Kent He has been working in kitchens since he was just 14 and went to Sussex Coast College

At the competition final, which took place at CORD in London, Marcus won over the renowned jur y, including Sat Bains and Claude Bosi, with his signature dish, Celeriac , Apple and Mushroom It’s a dish he’s been perfect ing over the years and one he chose to put forward to show how deli cious vegetables can be

Marcus Clayton comments: “I am delighted to have won, it’s ver y surreal and I can’t wait to represent the UK at the grand final It’s been a great experience so far, especially getting direct feedback from the esteemed judging panel I’m looking forward to working closely with Lisa (Goodwin Allen) on my signature dish ahead of the next stage in Milan ”

To help Marcus on his journey to the Grand Finale in Milan, he has been assigned Michelin starred chef, Lisa Goodwin Allen as a mentor who will provide him with guidance on how to improve his signature dish

and suppor t him in his preparation for the international finals

As with the 2019/21 edition, the cur rent competition also plays host to three additional awards alongside the main prize: the S Pellegrino Award for Social Responsibility voted for by the Sustainable Restaurant Association which runs the Food Made Good pro gram, the Acqua Panna Award for Connection in Gastronomy voted for by the competition mentors, and the Fine Dining Lovers Food for Thought Award voted for by Fine Dining Lovers readers

Together with Marcus who won the oppor tunity to compete for the S Pellegrino Young Chef Academy Award 2022 23 there are a fur ther three young chef ’ s were also awarded at the regional final event:

● S Pellegrino Award for Social Responsibility Imogen Parrish and Crab Bisque , Crab and Preser ved Lemon Chantilly Fennel and Tomato Concasse

● Acqua Panna Award for Connection in Gastronomy Harr y Van Lierop and Growing Up

● Fine Dining Lovers Community Award Swann Auffray and Wild Sea Bass, Cherr y and Fennel

Commercial Property Opportunities in an Unstable Economy

The past year has seen the Hotel Pub and Restaurant sector of the hospitality industr y continue to recover from the impact of the COVID 19 pandemic Whilst some areas of the market (e g hotel occu pancy in London) are yet to reach pre pan demic levels of performance , the forecast was improving and figures were heading in the right direction However, recent weeks have seen a significant mood change amongst forecasters, both in the hospitality industr y and the proper ty market

The combined impact of Brexit and COVID 19 has been exacerbated by a global economic downturn caused by Russia’s invasion of Ukraine Whilst operat ing costs, labour shor tages and supply chain issues have provided a constant chal lenge for the hospitality sector, the indus tr y ’ s consumers are also now feeling the pinch due to the “cost of living” crisis Such a variety of challenges meant that repor ts of recession and proper ty market crashes were of no surprise , however the general consensus seemed to focus on a slow decline That was until the government’s “mini budget”

The fallout from this has been an acceleration in concern Economic turmoil has followed and the proper ty market has reacted However, there are already rumours that the government will revisit (or, dare I say it, U turn entirely) their “mini budget” and a successful revision may well steady the market Indeed, changes have been so frequent that this ar ticle may be outdated by the time it is published!

Whilst we wait to see what impact fur ther government announcements will have , it is wor th exploring what (if any) oppor tunities are presented by uncer tainty in the proper ty market and the role your commercial proper ty lawyer can play in navigating such oppor tunities

In its most basic terms, the current concern in the proper ty market is twofold:

1 Difficulty in funding huge increases in interest rates mean that borrowing is not a viable option for many businesses either by making it difficult for borrowers to seek funding or by making it impossible to refinance when existing loans mature , forcing borrowers to sell their proper ty assets; and

2. Decreasing value of assets as the cost of borrowing increases proper ty prices react by falling (Goldman Sachs recently predicted a fall of 15 20% by the end of 2024)

If these trends continue and the economy remains (at best) unstable , the following proper ty oppor tunities may arise:

A. Rent Negotiation

As we saw during the pandemic , in times of economic downturn, landlords are willing to negotiate rent it

By Tom Beak, Senior Associate , Kingsley Napley’s (www.kingsleynapley.co.uk)

being generally accepted that it is better to agree alternative arrangements with existing tenants than be left with an empty proper ty

For existing tenants, there may be the oppor tunity to negotiate rent on lease renewal or to agree rent con cessions or deferrals mid term Whilst bargaining power shifts somewhat with each business, Superdr y ’ s recent repor t (which confirmed that of the 55 lease renegotiations completed in the last financial year, they saw an average rent reduction of 45%) shows that there is willingness to negotiate down

Landlords may also be more willing to accept turnover rents, whereby the landlord agrees to let at a decreased base rent, accepting the incentive of a profit share if a cer tain turnover is achieved

B. Private Investment

As traditional funding becomes harder to come by (with banks being unwilling to lend or offering unpalat able interest rates) oppor tunity is presented to so called “adventurous” investors Private investors attracted by decreasing proper ty prices, may seek to capitalise by offering private funding at competitive interest rates

C . New Sites

If existing proper ty owners are unable to refinance , it is expected that they will seek to offload proper ty assets This means that there may well be an increase in commercial proper ty on the market at a reduced price Those in the hospitality sector, par ticularly those looking for more consumer friendly locations or to downsize , may well find the oppor tunity to explore new commercial space For example , Estates Gazette recently repor ted that Premier Inn has opened hotels in sites that formerly operated as offices, depar tment stores and hospitals

As business oppor tunities become harder to come by and the need to aver t risk greater than ever a collab orative approach with your commercial proper ty lawyer is a must The more involved your legal advisor can be , the greater understanding they will have of your business (rather than just a general familiarity with the industr y) and the more tailored their advice can be to your specific business needs Ensuring that your lawyer is involved from the ‘idea’ stage is vital including your legal advisor in early due diligence and negotiation of key terms ensures that common pitfalls are dealt with in detailed heads of terms, helping to avoid later dis pute that adds delay and cost to transactions

In addition, your legal advisor should be an invaluable conduit to the proper ty industr y having real time insight into market trends and concessions made in on going transactions, as well as contacts amongst agents, landlords, planning consultants, tax advisors and private investors Bringing your lawyer on board from an early stage , ensuring they know your business and your business plan, can ensure that value is added when it is needed most

Whilst this discussion of oppor tunities may be overly simplistic or optimistic , the hospitality industr y ’ s resilience and willingness to be flexible as displayed during the pandemic suggests that such optimism is not misplaced Though the immediate forecast for both the economy and the proper ty market is bleak, oppor tuni ties can be found and your legal advisor should be one of your most valuable assets, not a hindrance to realis ing these oppor tunities

Tom is a Senior Assoc ate in Kings ey Napley’s Real Estate team and advises c ients on a var iety of commercial transac tions , inc luding hotel and restaurant developments Tom has acted for developer s , investor s , high net wor th individuals , landlords and tenants , with par ticular exper tise on the acquisition and disposal of development proper ty and the refi nancing of proper ty por tfolios

Consumers Opt for Inexpensive Dining Out as Cost-of-Living Crisis Hits

The latest Lumina Intelligence Eating & Drinking Out Panel data has shown a decline in both penetration and spend across the eating out market as the impact of economic uncer tainty star ts to hit In the last quar ter (w/e 4th September 2022) average spend declined 2% vs the previous quar ter despite inflation within the market This has been driven by consumers opting for more affordable options when they do dine out of the home

LOWER COST CHANNELS ARE GROWING IN POP

ULARITY ACROSS THE MARKET

QSR is the most popular channel for consumers increasing +0 9ppts how ever the retail channel has seen the largest increase growing 1 5 ppts Within the QSR channel, consumers aged 45+ have grown in share in QSR however younger consumers (34 and under) still make up a large propor tion of visits however it must be noted that this age group are star ting to trade out of the market across most locations All day par ts have seen a reduction or no growth in the number of 18 24 year olds eating out in the last quar ter This age group will feel the financial impact of the cost of living crisis the hardest resulting in reduced discretionar y spending Emphasising value for money credentials through pro motions and loyalty schemes will entice these consumers There has been

DRINK ONLY OCCASIONS LOSING SHARE

Lumina Intelligence has seen consumers are less likely to be going out on a drink only occasions declining in share by 4 6ppts this quar ter We have seen this impact par ticular channels more than others, with the pubs & bars channel falling 3 6 ppts for drink only occasions as consumers reduce their alcohol consumption However, retail has seen a +2 5ppts growth for drink only driven by warm weather and more consumers choosing on the go drinks options Branded coffee retailers Costa Coffee , Starbucks and Caffe Nero have all lost share for drinks only, as consumers turn to more afford able convenience retailers such as Co op and Sainsbur ys Purchasing drinks as par t of a meal deal is likely to have contributed to this decline Offering meal deals in coffee shops can help to encourage purchase and demonstrate value for money

BEER AND COLA LOSE SHARE AMONGST DRINK

OCCASIONS

Cola has seen the largest decline at lunch and dinner, falling 10 2ppts and 9 9ppts respectively whilst energ y drinks declined 6 7 ppts for breakfast Consumers are instead choosing juice drinks and squash as well as fruit fizzy drinks, driven by a reduction in pub visits and an increase in retail drink only occasions When we look at alcoholic drinks, we have seen a decline across most alcoholic drinks as consumers choose lower ticket drinks in place of premium spirits and cocktails

North East Hotels Celebrate Night of Success at Industry ’s Excellence Awards

After a two year break, because of the Covid pandemic , one of the hardest hit industries, a hospitality organisation, came back fighting last night and proved that they may have been down but they’re defi nitely not beat!

Nor th East Hotels Association (NEHA) which was established over thir ty years ago is an organisation which offers suppor t, guidance , and camaraderie with hoteliers as well as businesses associated and ser v icing this industr y

Believed to be one of the biggest of its kind in England, NEHA cur rently has 45 of the best known hotels in the region and are the voice of the hospitality sector Their aim is to speak out, influence and challenge the decisions made on behalf of their industr y and have their voices heard NEHA strives to make the lives of hoteliers an easier one and address some of the obstacles that often arise

The organisation celebrated the success of the industr y with the Excellence Awards and recognised the most deser ving at a black tie ball, which took place on Sunday October 2nd at The Grand Hotel, Gosfor th Park, where over 370 guests were in attendance and were treated to a three course meal and a live band Winners and sponsors are attached Collaborating with key sponsors from the region the ball highlighted the individuals / categories with awards given to the best and recognising the excellence within the industr y against all the odds Their aim to seek out the best people , those that have gone the extra mile in providing exceptional ser vice

Anna Wadcock General Manager of the Maldron Hotel and Sarah Harrison General Manager of the Marriott MetroCentre at NEHA said: “It’s so good to be back after the most stressful two years that our

industr y has ever seen Our staff have coped remarkably well and fought against adversity in a way that only people in the ser vice industr y could understand We’re grateful to all our members and sponsors who have suppor ted us over the years and this years Excellence Awards Ball was a great evening for ever yone ”

The contribution that hospitality industr y has on the economy is enormous in the region, with over 4500 bedrooms and a spend of £70M on goods and ser vices The hotel revenue alone exceeds £200M, with an economic footprint estimated at £616M

Anna concluded: In an industr y that employs in excess of 3,400 staff and influence in the region of 11,400 jobs, we hope that more hoteliers will consider joining NEHA, in order to get their voices heard ”

WINNERS OF NEHA EXCELLE NCE AWARDS Warmest Welcome David Jac kson Malmaison

Best Newcomer Clinton Douglas Maldron Hote

Star Dannika Herron Seaham Hall

Excellence Nola Col inson Staybr dge Suites

Scott

thur Ma dron Hotel Inspirationa Leader in memor y of Damon Rober ts Marcus Klemm County Hotel Cleanliness Excel ence Housekeeping Team Holiday Inn Gosfor th Park

Marr

Government Introduces New Energy Prices Bill to “Ensure Vital Support”

The UK government has introduced new emergency powers that will ensure businesses across the countr y receive help with their energ y bills this winter

Without the launch of the schemes businesses and consumers had been left facing increasing financial turmoil, with energ y bills estimated to increase to as high as £6,500 before the government stepped in Recently announced suppor t will see a typical household pay £2,500 a year for energ y, while businesses will be paying less than half of predict ed wholesale costs this winter

The Energ y Prices Bill, introduced in Parliament on Wednesday (12 October 2022), provides the legislative footing needed to ensure that people and businesses across the UK receive suppor t with their energ y bills this winter through the Energ y Price Guarantee for domestic con sumers and Energ y Bill Relief Scheme for businesses and non domestic proper ties This includes essential measures that enable the UK government to deliver comparable schemes in Nor thern Ireland and legislation that will require landlords and heat network operators to pass benefits through to tenants

The precise mechanics of the temporar y Cost Plus Revenue Limit will be subject to a consultation to be launched shor tly The government says it has been working closely with industr y on the detail of the proposal, ahead of it coming into force from the star t of 2023 It will ensure consumers pay a fair price for low carbon energ y and has the potential to save billions of pounds for British billpayers, while allowing generators to cover their costs, plus receive an appropriate revenue

Business and Energ y Secretar y, Jacob Rees Mogg, said: Businesses and consumers across the UK should pay a fair price for energ y With prices spiralling as a result of Putin’s abhorrent invasion of Ukraine , the government is taking swift and decisive action

We have been working with low carbon generators to find a solution that will ensure consumers are not paying significantly more for electricity generated from renewables and nuclear That is why we have stepped in today with exceptional powers that will not only ensure vital suppor t reach

es households and businesses this winter but will transform the United Kingdom into a nation that offers secure affordable and fairly priced home grown energ y for all

Chancellor of the Exchequer Kwasi Kwar teng said: Our actions will mean that energ y bills for the typical household will be half what they would have been this winter

We are protecting people , holding down inflation and preventing Putin’s energ y price hike from causing long term harm to our economy by sup por ting businesses

The Energ y Prices Bill forms yet another decisive step taken by the UK government to reform the energ y market, giving Britain back control of its own home grown energ y and breaking ties to the ever increasing volatility and uncer tainty of the global gas market

UKHospitality Chief Executive Kate Nicholls said: “The government’s inter vention to suppor t hospitality businesses facing soaring energ y costs this winter is extremely welcome and it’s fantastic to see this legislation introduced The measures in this Bill will provide relief to all manner of hospitality businesses, from the small est companies to the largest

“The introduction of these measures follows months of campaigning by UKHospitality to ensure the govern ment recognised the huge impact rising energ y costs will have on our sector

“I’m pleased that the government has continued to listen to the sector to ensure its relief package is inclu sive for all Its decision to expand the scheme to include operators on fixed price contracts agreed from 1 December 2021 has avoided unfairly penalising businesses who had acted early to protect themselves from fur ther price hikes The publication of wholesale energ y prices will also provide much needed clarity for busi nesses

“Unfor tunately, the reality of this crisis means that, even with this suppor t, energ y bills will still be much higher than last year and many hospitality businesses will struggle to make it through to next spring What the sector really needs now is the introduction of longer term measures that can allow us to boost economic growth, namely a lower rate of VAT and fur ther business rates relief ”

Year-on-Year Drinks Sales Up Again Despite Rail Strikes

CGA’s latest Drinks Recover y Tracker shows average sales in man aged venues in the seven days to Saturday (1 October) were 3% ahead of the same week last year, and 2% up on the pre COVID levels of 2019 It follows similar modest growth over the previous seven days though with inflation now in double digits, trading remains well shor t of previous years in real terms

While year on year sales dipped on Sunday and Friday (25 and 30 September) they were ahead by between 3% and 10% on all five other days of the week The most impressive performance came on Saturday (1 October) when drinks sales ran 9% ahead of 2021 despite the rail strikes restricting consumers ’ travel to city and town centres

As has been the case for several weeks now beer and cider were the strongest categories in the On Premise with year on year growth of

11% and 12% respectively Soft drinks (up 7%) and wine (up 5%) also did well, though spirits sales were down by 12% The comparisons show how consumers ’ drinking habits have shifted from last autumn, when spirits sales flourished, par tly at the expense of the LAD and wine categories

“Amid all the economic turmoil, it’s encouraging to see two succes sive weeks of growth in On Premise drinks sales,” says Jonathan Jones, CGA’s managing director, UK and Ireland “Despite growing pressure on their disposable incomes, consumers remain ver y keen to drink out in pubs and bars and it hopefully bodes well for the run up to the cru cial Christmas trading period However with energ y food and proper ty bills continuing to rise and inflation adjusted growth so difficult to achieve , it will be a tough four th quar ter for some businesses

Hospitality Industry Aims for Net Zero by 2040

Leading industr y body UKHospitality unveils its ‘vitally impor tant’ pro gramme aimed at guiding the sector to net zero by 2040

Announced at a seminar at the London Marriott Hotel Grosvenor Square today, the trade body’s new Sustainability Commitment sets out 10 pledges in four key areas waste supply chain skills and biodiversity The initiative forms par t of a wider drive to help businesses, especially small and medium enterprises (SMEs), make hospitality a leader in sustainability

The 10 pledges outlined in UKHospitality’s Sustainability Programme comprise:

To deliver on 2040 net zero aims for the sector

Roll out the UKH sustainability guide to members focusing on providing SMEs with tips, templates and best practice resources

Eliminate unnecessar y single use packaging by 2025

Reduce food waste by 50% by 2030

Incorporate sustainability skills in relevant training courses and promote the appointment of site based sus tainability champions

Suppor t the Hospitality Sector Council’s Sustainability Committee on the deliver y of the Hospitality Strateg y ’ s environmental targets

Promote sign up to external pledges such as the Cour tauld Commitment and Plastics Pact

Facilitate engagement across supply chains to reduce environmental impacts

Promote the roll out of EV charging points across the sector

Work with the Hospitality Sector Council to align industr y objectives and share best practice amongst businesses

An accompanying Environmental Sustainability Guide for the Hospitality Sector SMEs was revealed in a presentation by Burger King UK chief financial officer Tim Doubleday The guide includes practical actions for businesses to take , such as making 100% of plastic packaging reusable , recyclable or com postable; ensuring all employees have completed WRAP s 15 minute course on food waste; reviewing menus to incorporate more locally produced goods and plant dishes, and engaging with suppliers to source low carbon food alterna tives for menus

Delegates at the seminar were also addressed by Liz Harrowell, Associate Director, Climate Risk & Strateg y, KPMG, who discussed how climate change could impact business models and the strategic levers available to drive decar bonisation of the value chain Two discussion sessions at the event To Net Zero and Working Together for a Sustainable Future featured panellists from the Zero Carbon Forum, Sky, Britvic , Sodexo, Waste and Resources Action Programme (WRAP) and Biffa UKHospitality Chief Executive Kate Nicholls said:

“Hospitality has been swift to embrace and accelerate sustainable practices in recent years but we ’ re enter ing a crucial phase in dealing with climate change which makes our new Sustainability Commitment vitally impor tant if we ’ re to deliver on 2040 net zero aims for the sector

“Ours is an overwhelmingly SME led industr y so it’s crucial that SMEs are equipped with specialised tools to deliver the environmental targets set out by government and to build businesses whose ever yday operations are environmentally friendly ”

Licensed Trade Charity Celebrates 2022 Award Winners and Highlights the Impact of its Work

The Licensed Trade Charity, who are dedicated to suppor ting workers in the licensed drinks trade , marked their 229th year launching their latest Impact Repor t (https://www licensedtradecharity org uk/site/wp ontent/uploads/2022/10/1728 LTC Impact repor t 2021 final

Presentations

Director of Finance James

and its people

At

to continue

Licensed Trade Charity

the

Volunteer of the Year Award sponsored by Fuller’s Winner Cath Halik

Par tnerships Award sponsored by Marston’s Winner Nudge Fundraising Award sponsored by Hospitality Jobs UK Winner Pedalling for Pubs

Staff Wellbeing Award (Under 250 Sites) sponsored by Elta Accounting Winner Joseph Holt

Staff Wellbeing Award (Over 251 Sites) sponsored by Bums on Seats Winner J D Wetherspoon

One of the best known hospitality consultants and sponsor of the Staff Wellbeing Award (for over 251 sites) Bums on Seats is a keen spon

industr y CEO Amber Staynings said The Charity is making a positive differ

sector, and we are a proud champion of the emotional and

is

New research by KAM and Only A Pavement

on World Homeless Day,

the charity

New research from KAM and sector charity, Only A Pavement Away reveals that 3 in 4 hospitality businesses

admitted that hiring the right staff members is more of a challenge now than 12 months ago

On average 74% of hospitality operators have vacan cies across front of house , while 87% have vacancies across back of house

The results have been released on World Homeless Day as Only A Pavement Away reveals it now connects 3 people facing homelessness per week into stable pur poseful employment within the hospitality industr y

Monday 10th October 2022: New research from KAM and Only A Pavement Away the charity aiding prison leavers, veterans and those facing homelessness back into employment within the hospitality sector has been released on World Homeless Day (Monday 10th October), casting a spotlight on the vast challenge still faced by hospitality business when it comes to recruiting and retaining staff, and the solution offered by Only A Pavement Away’s employment programme

In the nationwide sur vey of leading operators, which polled both users and non users of Only A Pavement Away, 3 in 4 businesses have admitted that hiring the right staff members is more of a challenge now than it was 12 months ago, with 1 in 2 also finding staff retention more difficult now compared to a year ago[1]

The research shows that on average , 74% of hospitality operators have several vacancies across front of house roles at present, while 87% of hospitality operators have a high number of vacancies within their back of house staff [2] As a result, businesses are facing continued disruption with many having to drastically reduce trading hours ask existing staff to work longer hours or close completely

Only A Pavement Away, which celebrates its four th bir thday on 10th October, now connects an average of 3 people facing homelessness per week into stable purposeful employment within the hospitality industr y With recent figures from Crisis predicting that 66 000 more people could become homeless by 2024[3] the need for suppor t has never been more crucial

The research carried out by KAM also reflected why employers are hesitant to hire a candidate who might be facing homelessness When asked about the preconceptions they had about hiring people from this back ground, prior to joining the Only A Pavement Away programme , the findings showed that (59%) felt that those coming through the programme wouldn’t be able to cope with the demands of the job, (59%) felt that they would be unreliable , and (29%) felt that they would be more likely to use drugs and/or alcohol whilst at work[4]

However, these negative preconceptions are being challenged, with employers using the Only A Pavement Away employment programme now responding that their preconceptions are changing, with (70%) disagreeing that candidates wouldn’t be able to cope with the demands of the job, a lower (50%) feeling they would be unreliable and (60%) disagreeing that candidates are more likely to use drugs and/or alcohol whilst at work[5]

Paul, who found a pathway out of homelessness through the Only A Pavement Away employment pro gramme , and now works as a Goods Receiver at The Ivy Asia in Chelsea, commented: “Since Only A Pavement Away helped me back into full time employment I’ve got money I am able to pay my bills, buy myself clothing, and have found myself a place to live My life is ver y stable and secure now which it had not been for a ver y long time With help from the charity, I have gained so much confidence and can finally believe in myself Best of all I am now able to work with my biggest passion in life food ”

To raise greater awareness of the work that it does to suppor t people like Paul and to encourage more hospitality businesses to get involved with its programme Only A Pavement Away is using World Homelessness Day to launch its latest campaign, Hospitality Against Homelessness: A Hand Up For A Brighter Future

The campaign will kick off on Monday 10th October at 11am with a thunderclap across social media chan nels, where employers, referral charities, par tners and suppor ters of the charity will be encouraged to post a picture of themselves putting their hands up (for a brighter future), as well as making a donation

Hospitality Against Homelessness will then continue throughout the winter, with other fundraising initiatives planned under the campaign umbrella, to raise vital funds for members needing additional financial aid to ensure they do not fall back into destitution during the ongoing cost of living crisis*

Greg Mangham, CEO and Founder of Only A Pavement Away says:

The insight gleaned from our recent sur vey in par tnership with KAM indicates that recruitment is still a relentless challenge for hospitality businesses But we can be a par t of the solution “As we mark our four th bir thday, we are delighted with the work that we have done so far to place over 250 people back into employment, adding an approximate value of £5m to the economy, and completely transforming the lives of so many people Our ambition is to place 1000 people back into work by June 2024 and we are on track to do so We urge potential employers to get in touch to see how we can make a difference to their businesses, and ask our wonderful suppor ters to keep donating as you can be par t of the change ”

Only A Pavement Away’s employment programme works in par tnership with hospitality employers referral charity par tners and individuals who have experienced or are facing homelessness prison leavers and veterans It facilitates training and development as well as offering additional financial suppor t to those who need it to overcome any barriers to employment, to help them back into work and in doing so, help to tackle some of the staffing and skills shor tages within the hospitality sector

To find out more , to donate , or to get your business involved visit: www onlyapavementaway co uk or email Karen Wallin, Head of Marketing & Fundraising: fundraising@onlyapavementaway co

The International Drinks Expo

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 tuni ties 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 tu nities and much more!

The UK’s only event dedicated to maximising your drinks sales

also

19th & 20th October

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 professionals 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!

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

How Memes Can Be Used to Motivate Employees, Strengthen Brand Awareness, and Improve Engagement

By Max Kraynov, Group CEO of FunCorp, an enter tainment tech developer (https://fun.co/)

Driving engagement whether it be an internal initiative or a social media campaign, can be daunting Tr ying to strike a balance between getting your own desired message or instruction across, while at the same time attempting to build a relationship with an individual or group, presents a challenge in terms of how genuine your communication comes across, as well as its intended impact While retail marketers, leadership teams, and HR, are always tr y ing to find innovative ways to make connections with staff and customers they could benefit from simply taking note of how their target audiences prefer to communicate online

GlobalWebIndex data reveals that 54% of Gen Z, 41% of Millennials and 21% of Gen Xers seek out or engage with new memes on a daily basis In my position at FunCorp, an enter tain ment tech developer since 2004, I ve had a front row seat in see ing how the creation of memes has become not only a mainstay of pop culture , and a lens through which news is viewed and immor talised, but also how they’ve been used to persuade and inspire

Conversation in the workplace can often feel routine , with the exchange of the same work or ‘how was your weekend?’ pleas antries, and the same post meeting summaries which often devolve into an unnecessar y post meeting meeting This Truman

Show style of mundane repetitive interaction can make people feel like they’re in a rut and engagement with work begins to taper off Sometimes it’s just better to let the GIFs do the talking

Shor thand communications like memes are great for memor y and engagement Using a clever or funny meme that sums up a bunch of bullet points in a presentation slide (not a dr y stock icon), will create a reac tion, and that reaction or feeling is what stays with people Your employees may see a related image , or a dif ferent version of your meme posted elsewhere , and have the positive association with work reinforced, and

for the visual learners it’s a faster way of retaining notes and information

For engaging customers and strengthening your brand memes can be a great unifier being relatable never really goes out of style While memes can cover controversial topics and cause tension or division if used politically or either side of the pop culture references, most of them stem from expressing commonly shared feelings about how we experience the ever yday

The brands that most successfully leverage memes for engagement always take into account their current and target demographic , the media they consume , and have an awareness of self Self acknowledgement, or even self deprecation through memes is more effective than simply saying you re great because where s the fun in that? Being able to make fun of yourself, making your humour more obser vational and authentic than promotional and desperate will always win out

Domino’s are a great example of this They know that people tend to over indulge when consuming their products and they also know at some point, most of their target audience have experienced a ‘food baby’ (bloating and discomfor t) as a result By creating a meme about it, Domino’s revel in the silliness of the situa tion while making it intrinsic to the brand and tell us ‘Yes we know this happens Yes we experience this too Yes we ’ re people ”

If memes are used in a genuine non pandering way it reminds the viewer that there are actual people behind the company and that’s what people rate to, not a sales pitch

Memes can centre around a colleague or customer groups ’ favourite shows music or topics they enjoy By obser ving how others use memes, you tap into their sense of humour, what they respond well to, how they’re likely to engage in conversation all of which forms essential knowledge for working out your own engage ment strateg y

From lightening the load throughout the working day, to making people aware of the personality of your brand, or even just being an effective tool for establishing tone (an essential in the world of hybrid and remote work, where plain text can be harder to read exact intent or emotion) keeping things playful with a meme helps to break down walls It can lead to inside jokes, expedite relationship building with customers and employees (including the remote ones), and ultimately create connections by meeting people on their level all of which is essential to achieving successful engagement

Community, Inclusivity and Sector Resilience Celebrated at British Beer and Pub Association Annual Dinner

Representatives from across the beer and pub industr y joined together this week for the British Beer and Pub Association’s Annual Dinner to celebrate com munity champions and raise £20k for good causes

The event, which took place the Leonardo Royal Hotel near Tower Bridge and was sponsored by Sky, was attended by over 300 people from brewing and pub businesses and the organisations that suppor t them, celebrating those who tire lessly suppor t the industr y and the communities across the countr y it ser ves

Alongside fundraising £20k for Only A Pavement Away and The Licensed Trade Charity, two awards were also presented during the course of the night Patrick Dardis received the Chairman’s award presented by BBPA Chairman and Chief Executive of St Austell Brewer y Kevin Georgel for his long term ser vice to the industr y in various roles, including over 20 years as Chief Executive of Youngs

Whilst John Longden of not for profit Pub is the Hub picked up the Industr y Champion Award for his organisation’s work in helping pubs to diversify to fur ther suppor t their communities

Upon receiving his award, Pub is The Hub chief executive John Longden said:

“You have no idea how special this is This is also for the family of Pub is The Hub and to our family of suppor ters

“We all enjoy collaborating and helping publicans in their local areas For ever y £1 invested in a shop, community café, village garden or play area it creates between £8 to £9 of social value It is the social value that helps to bind us together in this wonderful industr y

“We believe we can inspire 1,000 projects over the next three years and we

have over 50 expressions of interest at this time ”

Inclusivity was also a key theme of the evening, with each of the sponsor bars from Asahi, Brewdog, Carlsberg Marston’s Brewing Company, Diageo, Greene King, Heineken, Lucky Saint and Molson Coors, sharing proactive diversity and inclusion initiatives they are implementing throughout their busi nesses and the Association’s #OpenToAll diversity and inclusion char ter being promoted throughout the night

The annual event was also a time to reflect on a difficult period for the industr y whilst recognising its tenacity and resilience Chairman Kevin Georgel drew comparison of the sector’s recent experiences to Christopher Columbus’ exploration into the New World saying “His world too was turning upside down his compass had let him down could he trust it? Did he panic? Did he turn round? Did he despair? No, he held his course and sailed into histor y In some ways our own compass has gone haywire for these past two years but we have stayed true to our own Nor th Star and carried on together ”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “This time last year we hoped were done with ‘unprecedented times’ but here we are again after another year of surprises, challenges, and once in a lifetimes events

“And throughout all of it our pubs and brewers have remained at the hear t of villages, towns, and cities across the countries, providing a place of solace and community for so many and it’s why I am really proud to stand here tonight representing our brilliant industr y ”

Boost Your Bottom Line and Gain New Customers with the Vegetarian Society Chef’s Diploma

How enticing

The growing trend

That’s where

Vegetarian Society

Diploma

Murray

New Research from Deliverect Finds Consumers are Ordering More Delivery and Takeaways in Spite of Inflation and Increased Cost of Living

food

Research by Deliverect,a digital ordering PLATFORM has today announced new global research which revealed that more people are purchasing takeaway or deliver y orders today than they were before the recent increase in cost of living The sur vey, which was commis sioned by Deliverect and conducted by Censuswide , found that 57 34% of consumers are now purchasing up to three takeaways in a week now, in comparison to 49% prior to the inflation increase

The research reveals that while people are putting more thought behind how they spend their money, they are more likely to cut back on other activities such as buying clothing (44%), going out for drinks and dinner (47%) and traveling (43%) more

“Undoubtedly people are becoming more conscious of where they’re spending as we witness a rise in inflation and cost of living globally,” said Zhong Xu, CEO and Co founder of Deliverect “The research findings may be surprising to some , but evidently people are continuing to prioritize and enjoy the convenience of takeaway and food deliver y yet their expectations con tinue to rise Quality, consistency, and speed will help restaurants stand out from the crowd Technolog y is here to help the food ser vice community manage ever ything that goes into digital orders to come out more profitable and operationally savvy than before

Q u

As people watch their spending, they are putting great taste and ingredients at the forefront of their order ing decisions Over two thirds (69%) of people say the taste of food is more impor tant when watching their spending, as is the quality of restaurant ingredients (67%) People are also looking for social proof before selecting where to eat, with nearly 3 in 5 (59%) saying restaurant ratings/customer reviews are now more impor tant than ever Overall, the top reason customers would order from a restaurant again is because of its

element for

quick, streamlined

deliver y is likely to encourage people to order from a

again (41%)

is food arriving at the proper

of

two

are also likely to choose from one restaurant over another due to a quicker deliver y time , and 25% of people will select a restaurant due to its proximity/convenient location Thir ty eight percent of people also agree that 21 30 minutes is the maximum average time to wait for their order to arrive

Consumers trust deliver y apps to deliver the best value and experi ence for their money today One third (37%) of people find ordering food from a restaurant via apps such as Deliveroo, Uber Eats, JustEat, Grubhub, Seamless, DoorDash the most reliable , followed ver y closely by ordering directly from the restaurant (35%) Just over 1 in 7 (or 15%) only trust picking up takeaway directly from a restaurant

“Working with Deliverect has been great for Chipotle’s business It’s allowed us to add the additional deliv er y par tners that we wanted to and increased the number of transactions that we are able to process, ” said Andrew Lawrence Chipotle IT Manager UK & Europe “This means we can continue getting our food in the hands of happy customers especially when deliveries and takeaways are at an all time high ”

This research follows Deliverect’s findings on consumer sustainability preferences and marks the launch of its ongoing research series Food for Thought The series will continue examining consumer preferences and habits to identify oppor tunities and priorities for the restaurant industr y to thrive

Star Launches Nationwide Virtual Darts Tournament to Boost Midweek Trade

Star Pubs & Bars is investing £50,000 in a nationwide vir tual dar ts tournament to help its leased and tenanted wet led community pubs boost trade on traditionally quiet Tuesday nights

Called Dar ts Stars, the tournament is free to enter and comes with a comprehensive suppor t package including point of sale material, social media assets and top tips on driving footfall and sales

Pubs need a good dar ts team, Internet connection and a laptop or smar t phone to par ticipate To create excitement and attract specta tors, competing teams will play simultaneously, and pubs will have the oppor tunity to live stream their opponents’ game on a big screen The winning pub will receive a visit from a dar ts pro who will play against

their customers as well as tickets to the World Dar ts Championships for their dar ts team

Says Caren Geering, Central Operations Director for Star Pubs & Bars:

“Dar ts remains a hugely impor tant par t of many community locals and vir tual tournaments are more popular than ever due to the rise of online gam ing We want to capitalise on this to create a really exciting experience for customers that will generate more sales for licensees Offering additional rea sons to visit is key to attracting people into pubs at a time when many have less disposable income due to the cost of living crisis ”

Drink Spiking: Key Signs and Preventative Steps for Hospitality Venues

Drink spiking is a pressing issue across the UK In fact, according to a recent sur vey by YouGov, one in nine women and one in 17 men have repor ted having their drink spiked There has also been a rise in the number of injection spiking incidents, with the National Police Chiefs Council docu menting 274 cases in the UK during September 2021

One hospitality venue is leading the way, creating a welcoming space for par ty goers across the nation The Night Owl goes above and beyond, train ing its staff to spot key signs and conduct preventative measures against spiking With anti spiking drink toppers, spiking test strips, and schemes, cus tomers can feel safer in these venues

Arith Liyanage , CEO and founder of The Night Owl, the nation’s first ever purpose built Nor thern Soul and Motown club, comments on the issue:

Hospitality and enter tainment venues, as well as the government and the police , have a responsibility to ensure the safety of women and anyone else who may be vulnerable or exposed to a dangerous situation while in their venues

“In ever y Night Owl location, we operate the ‘Ask for Angela’ scheme so that anyone who feels unsafe can discreetly receive help from our colleagues Ever y member of staff is trained to spot signs of distress in patrons and identify who might be afraid to reach out for help

“As well as this, we operate ‘Ask for Clive’, which signals to our patrons that our venues are a safe space for anyone from the LGBTQIA+ community We won’t hesitate to address harassment or discrimination based on a person ’ s sexual or gender identity ”

Here , Arith Liyanage explores the key signs and preventative steps par ty goers and hospitality venues should be aware of

Key signs to look out for

Drink spiking is a crime In no way is the victim responsible for being spiked; it is ultimately the actions of the offender which should change To stay vigilant, however, there cer tain signs to look out for in someone who has been a victim of drink spiking

Nausea

Nausea is one of the main indicators of drink or injection spiking It’s no secret that an excessive amount of alcohol can lead to vomiting, but hospitality venues should always consider the possibility that someone who is visibly nauseous or showing signs of illness may have been affected by drink spiking

Unconsciousness

In severe cases, drink and injection spiking can lead to unconsciousness Whether the victim suddenly loses consciousness or seems at risk of falling to sleep, healthcare professionals should be called at the soonest pos sible instance

Loss of balance

Ever yone should be able to stand on their own two feet If a customer is unstable and is experiencing any visual difficulties, they may have been spiked

Separation from friends

More often than not people go on a night out with their friends If a par ty goer is spotted on their own or attempting to find others, it’s impor tant for hospitality venues to step in and offer assistance in case they have been spiked

Confusion

Drink and injection spiking can cause people to act out of the ordinar y In the instance that a customer is acting suspiciously, such as wandering around a venue disorientated, workers should consid er this a key sign

Preventative steps to take

In order to create a safe space for par ty goers, hospitality venues also need to take cer tain preventative steps These can include , but are not limited to, the examples below:

Safety schemes

Hospitality venues should be aware of anti spiking safety schemes The “Ask for Angela” campaign, for example , has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe This can lead to workers calling a taxi or aler ting the police in emergencies

Mazzy Snape , co founder and head of events, promotions and marketing at The Night Owl, has suggested some key safety tips that businesses should incorporate into their safety scheme:

“If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later

“Having key signs around your venue including 'Don’t Leave Your Drinks Unattended' ensures the safety of your customers and staff no matter how big or small the place is

“Businesses should be telling customers that if they see anything suspicious or if they feel unsafe , to contact a member of the team Whether it’s the DJ door staff or bar staff ever yone ’ s there to help and should know to escalate incidents to a super visor or manager ”

Search on entr y

It’s common practice for hospitality venues, or specifically nightclubs, to search people on entr y This can be used as a security screen to prevent drink or injection spiking in your venue , whether it includes inspecting bags, body pat downs, or metal detectors

Drink toppers and spike test strips

Hospitality venues can provide their customers with anti spiking products Drink toppers have been success fully implemented in venues to protect alcoholic and non alcohol beverages against unwanted substances Spike test strips are also useful, giving people the confidence to enjoy their drink

Inclusivity at The Night Owl

There’s no doubt that women are predominantly affected by spiking This means nightclubs must continue to create safe spaces for women to enjoy music paying special attention to representation within business opera tions

To gather more insight on this Mazzy Snape has commented: “Here at The Night Owl we continuously strive to be more diverse and accessible We host various events that honour this, including SLAG Mag (Serious Ladies of Ar t & Gigs), which promotes ar tists, performers and musicians who are female , non binar y, queer, and allies, as well as Global Rotations, an all female and female identifying World Music club night

No matter what, we tr y our best to find like minded people to work with who follow The Night Owl val ues As a result, our premises has become known as a safe space environment for women to feel more com for table DJing, performing, or enjoying time with their friends ”

Oulton Hall Pro Steps Up to Tackle 24-Hour Golf Marathon for Charity

Greene King Pub Par tners, the leased, tenanted and franchise division of Greene King, has launched its 20th Hive Pubs site , the Coach & Horses in Maghull near Liverpool

The Coach & Horses has been transformed into a Hive pub fol lowing a £450,000 investment from Greene King and will be run by franchisee Gaynor Sar torius and manager Matty Bris

The pub, which was previously a Greene King managed pub, has been completely renovated inside and out by designers DV8 in line with the Hive Pubs brand and concept to create a modern look and feel with community at its hear t

A key par t of the pubs transformation to Hive has been its gar den, which now features beach huts and covered outdoor seating complete with beautiful wooden furniture to enable use of the garden all year round

Gaynor Sar torius, franchisee for the Coach & Horses, said:

“I am delighted to have taken on the Coach & Horses as a franchisee The proven Hive Pubs concept, guaranteed franchise fee and strong earning poten tial made taking on a pub franchise agreement with Greene King Pub Par tners an easy decision for me ”

Wayne Shur vinton Managing Director for Greene King Pub Par tners said:

“With our £450 000 transformative investment the Coach & Horses is now officially our 20th Hive Pub opening! We are delighted to have hit this impor tant milestone and will continue with even more Hive Pub openings between now and the end of the year ”

Are You Still Hand Polishing Cutlery?

The difficulty in finding and keeping good employ ees 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 high er 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

Our

We

for

place

seconds before exiting under a UV lamp (which kills bacteria

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

in 2 min

will polish a basket of washed cutler

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

By Arith Liyanage , CEO and founder of The Night Owl, the nation’s first-ever purpose-built Nor thern Soul and Motown club (www thenightowl club)

National Insurance Contributions Reversal

What Can Employers Do Now?

By Bhanu Dhir, Group CEO of employment suppor t specialists at Steps To Work (www.stepstowork.co.uk)

can be through increasing financial pension contributions, suppor ting staff through benefits or training, or reinvesting back into the business to suppor t growth or help mitigate the impacts of inflation In an increasingly competitive market to entice and keep great talent, companies can even increase staff wages

“We are eager to work with employers to introduce them to new sources of talent and the change in policy over National Insurance Contributions gives employers a chance to reflect upon the adequacy of their supply of talent

The decision to reverse

‘’Although the change does not come into effect until November, it’s crucial for employers to begin taking action and having conversations with their staff and HR depar tments about changes that will impact them

For more information about Steps

Work and Star ting Point Recruitment, visit:

Greene King Pub Partners Opens 20th Hive Pubs Site Following £450,000 Investment

Greene King Pub

Par tners, the leased, ten anted and franchise divi sion of Greene King, has launched its 20th Hive Pubs site , the Coach & Horses in Maghull near Liverpool

The Coach & Horses has been transformed into a Hive pub following a £450,000 investment from Greene King and will be run by franchisee Gaynor Sar torius and manager Matty Bris

The pub, which was previously a Greene King managed pub, has been completely renovated inside and out by designers DV8 in line with the Hive Pubs brand and concept to create a modern look and feel with com munity at its hear t

A key par t of the pubs transformation to Hive has been its garden, which now features beach huts and cov

Jangro Launches

ered outdoor seating complete with beautiful wooden furniture to enable use of the garden all year round Gaynor Sar torius, franchisee for the Coach & Horses, said:

“I am delighted to have taken on the Coach & Horses as a franchisee

The proven Hive Pubs concept, guaranteed franchise fee and strong earning potential made taking on a pub franchise agreement with Greene King Pub Par tners an easy decision for me

Wayne Shur vinton, Managing Director for Greene King Pub Par tners, said:

“With our £450,000 transformative investment, the Coach & Horses is now officially our 20th Hive Pub opening! We are delighted to have hit this impor tant milestone and will continue with even more Hive Pub openings between now and the end of the year ”

Catering And Hospitality Catalogue

Greene King Puts Environment & Social Purpose at its Heart

Mackenzie said:

We are building a sustainable business for the future that places our care for the environment and social purpose at the hear t of our decision making We’re serious about meeting our net zero target by 2040 as we play our par t in tackling the climate emergency We know it’s a monumental task so it’s impor tant we add it into our strateg y to ensure it remains a goal that we ’ re all working towards

Putting ESG front and centre of our business strateg y is not just the right thing to do, it makes commercial sense as we face into the chal lenges of our time

“Our company purpose is to pour happiness into lives and we are committed to delivering that for our customers our people our par t ners and the communities in which we operate helping people to live better lives through our community, charity and social mobility pro grammes

driver will put it front and centre of people’s minds when making strategic and business decisions for the company

Following the in person announcement to more than 400 of the company ’ s senior leaders, CEO Nick

Connecting

CLEAN LABEL, ORGANIC , VEGAN, PLANT BASED, ALLERGEN FREE

in it “This is reflected in the ever increasing

adds Holman

plant based

being

Earlier this year, Greene King publicly committed to set near term emissions targets in line with climate sci ence with Science Based Targets initiative , reducing absolute Scope 1, 2 and 3 greenhouse gas (GHG) emis sions by 50% by 2030 from 2019 base year, and be carbon net zero by 2040

DOING BETTER BUSINESS FOR RETAIL AND FOODSERVICE

During the Free From Functional & Health Ingredients Expo 2022 in Amsterdam hundreds of international manufacturers and traders in food & beverages will present their latest product innovations On display will be thousands of relevant products, ready to be placed on supermarket and food ser vice shelves, and on the menus of catering companies and deliver y ser vices

In addition, numerous exper t roundtables give oppor tunities for exper ts and keynote speakers to hold

on specific top

buyers and categor y

indus

Hospitality Sector Serves up 10% Growth in Number of Businesses

The number of hospitality businesses in the UK grew by 10 1% last year, ONS data published last week reveals1

The industr y sprouted just over 20,000 new companies to reach 220 950 by the star t of 2022 the biggest increase of all sectors in percentage terms analysis of Thursday’s figures by funding spe cialist Catax shows

In comparison business numbers in the UK overall fell by 1 5% over the same period

However turnover in the accommodation and food ser vice sec tor suffered with a 29 7% fall the biggest drop of any industr y

It fell from £116 6billion at the beginning of 2021 to £82billion a year on

The figures are likely to have been greatly impacted by the pan

demic , as the sector faced more lockdowns at the beginning of 2021 and did not fully reopen until July

The number of people employed in the sector also held steady, growing by 1% It suggests that the furlough scheme and other initiatives were largely successful in keeping businesses going

Mark Tighe CEO of Catax comments: “The hospitality sector had a gruelling two years during the pandemic and while turnover fell last year strong growth in the number of new businesses star ting up is a welcome surprise

“The return to workplaces didn’t really gather steam until this year, so there should be more good news to come

“The current economic climate means the hospitality industr y still faces a challenging 12 months, but the sector can continue to grow if it keeps innovating and reacting quickly to changing trends ”

Stonegate Group Celebrates Hospitality Apprenticeship Week

Stonegate Group celebrated last week’s annual Hospitality Apprenticeship Week, as they marked the ninth year of their apprenticeship scheme

Launched in October 2013, the pub company ’ s apprenticeship scheme has grown from two programmes to now offering 15 different courses These programmes cover all oper ational and suppor t areas of the business, including Front of House , Finance , Marketing, Leadership and Creative Design Stonegate Group’s apprenticeship programme also plays a big role in suppor ting the chef population across the UK

The Group s Apprenticeship Team work with a range of Universities and Colleges across the countr y, including, Birmingham City University, Cambridge Marketing College and Newcastle College as well as training companies such as Kaplan Remit Training Compass and Cambridge Spark These par tnerships focus on developing and delivering the best pro grammes enabling employees to move up the career ladder in their chosen field

Tim Painter, HR Director at Stonegate Group said:

We have a fantastic number of apprentices across Stonegate Group, who are benefiting from learning as they work The apprenticeships offered fit within our bar to boardroom career development programme enabling each individual to reach their potential as they develop their career With such a range of courses available to the team, there really is something for ever yone , from our venues to our head offices ”

To fur ther engage employees with the programme , the apprenticeship team has created a podcast, Kitchen Sync , to share apprenticeship stories from across the company highlighting the programmes, challenges and achievements of those taking par t in the apprenticeship programme

Hospitality Vacancies Fall Over Last Quarter

The number of job vacancies in the hospitality sector fell by 15,000 over the last quar ter, figures released by the Office of National Statistics reveal

There were 158,000 unfilled roles in the accommodation and food ser vice sectors between July and September this year down from 173 000 from April to June

Many hospitality operators have increased wages and promoted gen erous incentives this year following a widespread shor tage of staff with some targeting older workers and offering on the job training to people without CVs

Other operators have increased “staff perks”, offered more flexible shifts, and helped with general cost of living expenses

Overall, output in consumer facing ser vices fell by 1 8% in August 2022, following growth of 0 7% in July 2022 Consumer facing ser vices were 8 9% below their pre coronavirus levels (Februar y 2020) in August 2022, while all other ser vices were 2 1% above (Figure 4)

The largest negative contributing industr y was spor ts activities and amusement and recreation activities, which fell by 9 4% in the month This follows a strong July growth of 12 7% in which a number of large spor t ing events took place

The second largest contributor to the fall in consumer facing ser vices was retail trade which fell by 1 6% in August 2022 This is the largest fall for the industr y since December 2021; the industr y has now fallen nine

ONS

times in the last 10 months

The ONS publication Retail sales, Great Britain: August 2022 notes a downward trend in the industr y since summer 2021 following the lifting of restrictions on hospitality; and that in recent months, rising prices and cost of living are also affecting sales volumes

These falls were par tially offset by a rise in veterinar y activities of 4 6% in August 2022 after two consecutive falls of 1 3% in July and 1 3% in June

UKHospitality Chief Executive Kate Nicholls said:

“Hospitality businesses have taken significant steps to attract new employees with higher wages attractive training and development oppor tunities and flexible working practices and this drop in vacancy numbers shows this work is beginning to pay off

“Despite this decrease , there are still significant vacancies, stifling our ability to drive growth There is still work to do and we continue to hear from businesses about how recruitment challenges are putting the brakes on recover y

“Steps from government such as ensuring skills and recruitment initiatives are open to all sectors, a compre hensive employment and skills strateg y, and making the Skilled Worker Visa route more streamlined and affordable would be significant in realising hospitality’s potential to drive economic growth and value to the economy ”

Free Safety Guidance To Prepare For Christmas-World Cup Festivities

Leading specialist in food and workplace safety, Shield Safety, has ramped up its campaign to help the hospitality sector prepare for its busiest period

a

as the festive period and FIFA World Cup

coincide

Through its #XLMAS campaign, Shield Safety is offering access to a free guide and risk assessment template

which provides specialist

there

This

insight and

t to help bars, pubs and restaurants make the most of what is set to be a Christmas

as XLMAS!

Mark Flanagan, CEO and Founder of Shield Safety, com mented: “During the last World Cup, spending in hospitality increased by

and this

compared

the

final

the World Cup this

dealt with well ahead of XLMAS beginning ”

Hospitality Spending Slows in September Due to Cost-of-Living Concerns

Consumer card spending grew 1 8 per cent year on year in September the smallest uplift since Februar y 2021, and well below the 9 9 per cent rise in consumer price inflation as Brits cut back on discretionar y purchases in response to rising living costs However, the arrival of autumnal weather has encouraged Brits to spend more time enjoying evenings at home , resulting in a boost for at home cate gories such as takeaways and digital content

Data from Barclaycard reveals that spending on essential items grew 3 3 per cent compared to the same period in 2021 the smallest rise this year This muted growth was largely due to supermarkets only seeing a small uplift (2 8 per cent) as well as food and drink specialist stores falling back into decline ( 3 7 per cent) after a 0 6 per cent growth in August a sign that consumers are being more selective about the essential purchases they make

Restaurant spend fell 12 2 per cent fur ther than last month s drop of 11 4 per cent while bars, pubs and clubs slipped into the red ( 0 4 per cent) for the first time since March 2021

As the colder weather star ted to set in and energ y prices continued to escalate , average spending on utility bills was up 48 0 per cent in September, higher than the growth seen in August (45 2 per cent) and July (43 9 per cent) The energ y price increases in October are leading nine in 10 (91 per cent) Brits to feel concerned about rising household bills, while an additional

per cent

bat higher utility bills

Spending on non essential items grew 1 0 per cent year

less than last month

year,

per cent), and a new low since Februar y 2021 ( 17 5 per cent) when the second

were still in place This is likely due to a

seen last year when restrictions lifted

This comes as over half of consumers (53 per cent) say they are planning to cut down on

y spending so they can afford their energ y bills throughout the autumn and winter, with the majority of Brits in this group cutting back on eating out at restaurants (60 per cent), buying

To save money, many Brits (51 per cent) are planning to spend more evenings at home over the coming months; opting to play board games (25 per cent), stream films and box sets (20 per cent), and play video games (19 per cent) rather than go out

The enter tainment sector also enjoyed an uplift, rising 1 3 per cent after seeing a slight dip last month ( 1 3 per cent), likely due to Brits taking trips to the theatre and attending live music events in the last weeks of summer

Despite ongoing inflationar y pressures, confidence in household finances has remained steady (59 per cent) since last month (60 per cent), though this is a notable decline from the level of confidence two months ago (66 per cent) and an even steeper drop compared to a year ago (68 per cent)

Esme Harwood Director at Barclaycard said: “Energ y price increas es are understandably causing concern for Brits as they worr y whether they will have enough money to cover their household bills Consumers are taking a savvy approach to budgeting as they reduce spending on discretionar y items and seek more value in their weekly shop, which is having a knock on effect on retail and hospitality sectors

However, Brits are also looking for ways to enjoy themselves at home while saving money, which has led to growth across “insperience” categories such as digital subscriptions and takeaways It is likely to remain a chal lenging time for many other sectors as consumers focus on essential spending and businesses continue to nav igate inflationar y headwinds ”

Makala Green, Financial Exper t and Author, said: “To ensure consumers can manage their budgets during this challenging time many will be weighing up whether they can afford cer tain nice to have purchases and experi ences, such as buying new clothes or going out to eat Categories like restaurants, pubs and clothing retailers are already seeing a decline in demand, as consumers focus on keeping cash in their pockets to cover essen tials such as energ y bills and weekly shopping

(59 per cent), and drinking in pubs, bars &

(47 per cent)

and

“As the busy festive shopping period approaches, and the impact of rising energ y bills star ts to take effect, cost saving behaviours will become

WT TC and the Sustainable Hospitality Alliance Announce Partnership to Accelerate the Transition to Net Positive Hospitality

WTTC and the Sustainable Hospitality Alliance aim to build a more sus tainable net positive global hospitality industr y

The World Travel & Tourism Council (WTTC) and the Sustainable Hospitality Alliance (the Alliance) have signed a Memorandum of Understanding (MoU) committing both organisations to closer collaborative working, focusing on improving the environmental and social impact of the global hospitality industr y

Through the MoU, WTTC and the Alliance have pledged to promote a united voice for a more sustainable future for the hospitality industr y, coop erating on new research projects to foster understanding of the latest in sus tainability innovation

The two organisations will also work together to raise awareness of new initiatives and success stories, launch new commissions and advisor y bodies, fur ther advance understanding of innovation and key sustainability indicators and par tner on critical issues such as youth employability, human trafficking, and climate action

Hotels and other tourist accommodation such as shor t term rentals are at the hear t of the hospitality industr y unlocking entire local economies through nearby restaurants events cul ture , and music venues

“We have par tnered

the

By working together the industr y can become a driving force toward a more sustainable future for the industr y

Julia Simpson WTTC President & CEO said:

“The Sustainable Hospitality Alliance has been a valuable suppor ter of our Hotel Sustainability Basics which are the first step in the ladder to advance sustainability in the industr y Although the hospitality industr y has trans formed dramatically in recent years, we recognise that there is still more that we can do together

“Our collective effor ts will enable the hospitality industr y to continue mov ing towards a greater positive impact through this new par tnership

Glenn Mandziuk, Sustainable Hospitality Alliance CEO, said:

“We are proud to be par tnering with WTTC on promoting sustainable growth This par tnership combines the Alliance s sector specific exper tise with WTTC’s scale and reach to enable both our organisations to enhance collective impact across the industr y and drive progress fur ther towards net positive hospitality

the past, including on the Hotel Carbon Measurement Initiative (HCMI), and I am

of our two organisations working together alongside our members

Discover the Future of Plant-Based

It’s undeniable what once was considered ‘fringe’ is now well and truly mainstream 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 com petition is fiercer than ever, and an easy way to stand out is to offer a wide range of innovative products on shelves and menus

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

With so many new plant based products being launched, how do you decide which ones suit your business? Instead of juggling samples, tastings and emails the show is your chance to meet with 200+ plant based suppli ers 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 suppor 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 manu facturers 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

Institute of Hospitality CEO Welcomed as Honorary Master Innholder

welcomed

The Master Innholders (MI),

FIH as an

t Richardson

CEO

Master Innholder’, a position held by only a handful of

Rober t was presented with his Honorar y Master Innholder Membership by

Viscount Thurso PC MI, Master of the Worshipful Company of Innholders (WCI), at the recent Master Innholder’s Dinner He now joins the elite rank of approximately 150 Master Innholders All are prominent past or current hote liers dedicated and committed to promoting best practices across the indus

y

Innholders, prior to the launch as a founding par tner with the Worshipful Company of Innholders (WCI) in 1978 Following Rober t’s appointment, I felt it was the ideal time to renew the par tnership Firstly, to help develop the next generation of hospitality leaders and secondly to help suppor t the IoH’s application for Char ter recognition

“I celebrated 40 years as an MI this year and I am sure Rober t and the new Chairman of The Master Innholders, Dan Rose Bristow FIH MI, will work together in the interest of our great industr y ” concluded Harr y

Speaking about this latest accolade , IoH CEO Rober t Richardson FIH MI said:

Commenting about Rober t’s honorar y appointment, Harr y Murray

FIH MI, past MI Chair and current HOSPA President said: “I am delighted that Rober t has been made an Honorar y Member of the Master Innholders

As a previous hotel practitioner for more than 5 years, Rober t had all the right credentials to qualify for membership When Rober t was appointed IoH CEO, it was the tipping point for the institute

As Harr y recalls: The IoH, under Elizabeth Gadsby FIH, played a huge role in the formation of the Master

“Having spent most of my career as a hotelier, leading some incredible teams I was extremely pleased and immensely surprised to be invited to become an Honorar y Master Innholder ”

He continued: “The Institute and the Master Innholders have a long and shared, histor y, and in these times of extreme challenge and extreme oppor tunity, it is only right that we work in collaboration to suppor t our hospitality family, and the generations of it yet to come I am also delighted that all Master Innholders are awarded Fellowship of the IoH in recognition of their ser vice to our amazing industr y ”

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

already star ting

see increasing demand for

information,

football themed quiz packs

L

David

the

Master,

(centre) and Viscount Thurso (John Archibald Sinclair, 3rd Viscount Thurso

(far

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

A SUSTAINABLE PARTNERSHIP

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

Calor has been Parkdean Resorts main LPG fuel supplier for many years and in 2022 both compa nies embarked on an opportunity to improve the sustainability of Parkdean Resorts’ gas supply and reduce CO2 emissions together Through the partnership, Parkdean Resorts will become the first holiday park company to use Futuria Liquid Gas More than 14% of the total LPG supplied by Calor to Parkdean Resorts will be Futuria Liquid Gas by the end of 2022, rising to nearly 25% by the end of 2023

Jane Bates Director of Procurement and Sustainability at Parkdean Resorts said:

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

We own and operate 66 award winning holiday parks, with 3 500 acres of land including forests peatbogs rivers beaches and headlands in some of the UK’s finest beauty spots We’re committed to caring for our people, parks and planet to create a positive environmental impact on nature and resources and to acting responsibly for the long term sustainability of our business, and it’s important to us that our suppliers can help us deliver against these sustainability commitments

“Working with Calor to supply Futuria Liquid Gas to our parks will be a big step towards achieving our first mile stone of a 25% reduction in CO2 emissions by 2025 We have a well established relationship with Calor, and this partnership represents a key initiative in our industry leading strategy to create truly sustainable parks

CVs Scrapped in

Pound UK-First Scheme to Tackle Hospitality and Leisure Industry ’s Staffing Crisis

prospects for thousands of sector workers under its Westminster Works Good Employer Pledge The initiative launches as the number of job vacancies in the UK’s hospitality and leisure sectors has risen by almost 100,000 since before the onset of the pandemic in early 2020[1]

Mayor of London, Sadiq Khan said: “This timely scheme will help employers overcome staff shor tages, find thousands of job oppor tunities, while at the same time setting the high standard for workers rights It’s good for business, good for workers, and good for Westminster ” Westminster, which includes the enter tainment and leisure mecca of the West End, is home to 3,700 restaurants, bars and cafes and a fur ther 4,000 leisure businesses suppor ting 120,000 jobs in the city

Free and open to all hospitality and leisure businesses in Westminster, all par ticipating employers will be asked to sign a Westminster Works pledge that makes clear commitments to prospective employees strad dling three pillars: Respect, Reward, Progression[2]

Ground breaking ‘Westminster Works’ to help plug thousands of

and create

Mayor hails ser vice a ‘lifeline’ for business and a ‘milestone’ for workers’ rights

CVs scrapped for on the job trials and accelerated training oppor tu nities

HUNDREDS of would be hospitality and leisure workers along with world famous brands are attending the launch of a multi million pound drive to tackle the recruitment crisis in the industr y this morning (10 October 2022)

Launching at the Thistle Marble Arch in Westminster at 9 30am, it is hoped that the Westminster Works scheme will breathe life into the area ’ s world class hospitality and leisure industr y by tackling record staffing shor tages and filling a minimum of 2,200 jobs

The scheme will pioneer a new rapid recruitment approach where CVs are scrapped in favour of on the job trials and accelerated train ing, with the intention of the initiative becoming a blueprint for hospi tality hubs across the UK

The initiative , backed by Mayor of London and created in par tner ship by Step Ahead, New West End Company, Knightsbridge Par tnership, Step Ahead Recruitment Agency and AttisTowns and funded by Westminster City Council, is the first of its kind in the UK

Devised and developed by more than 100 hospitality and leisure industr y leaders in the area, ‘Westminster Works’ will aim to fill a minimum of 2,200 vacancies at hotels, restaurants, bars, cafes, clubs, casinos and other eligible venues across Westminster by March 2024

The scheme will in tandem secure better job conditions and

Among the commitments, employers will be required to guarantee that they will pay at least the London Living Wage There will also be a pledge to listening and responding to employees’ issues; championing diversity and inclusion; adapting working practices when specifically needed; offer ing more flexible hours and a better work life balance; paying a salar y that reflects job impor tance; and providing additional benefits and sup por t for career progression

In addition to actively promoting vacancies for all Westminster Works” businesses in Westminster and beyond at no cost, the ser vice will focus on attracting those not currently in the employment pool, such as early retirees, parents, carers, people with learning difficulties and ex offenders The scheme will also offer training and suppor t to businesses to ensure the effective implementation of the Westminster Works pledge for each business that signs up

Jobseekers can register with the scheme using the newly launched

website www westminster works

This £1m business suppor t programme has been awarded by the City Council as par t of their Additional Restrictions Grant allocation, distrib uted by the Depar tment for Business Energ y and Industrial Strateg y (BEIS) as par t of the Covid 19 emergency response to suppor t business es The programme ’ s training element will be funded by £2m from the Mayor’s Adult Education Budget and the Apprenticeship Levy, and will be delivered in par tnership with Westminster Kingsway College and Westminster Adult Education Ser vice

Geoff Barraclough, Cabinet Member for Planning and Economic Development at Westminster City Council, said: “This will be a win win for both businesses and workers and we hope that Westminster Works becomes a model for similar schemes across the entire countr y to help the hospitality and leisure industr y get back on its feet Ever y business should sign up now

Kate Nichols, CEO of UKHospitality, added: “The number of job vacan cies in the hospitality sector has reached record highs and this scheme could not come soon enough for those dedicated and hard working businesses that have been poleaxed by Covid, both during the restrictions caused by the pandemic and the after effects as they tr y to recover

“Workers will be afforded better working and employment condi tions under this scheme , which is increasingly impor tant in the cur rent cost of living crisis ”

Paul Barnes, Programme Director for AttisTowns: added: “It is a challenging landscape for hospitality and leisure businesses at the moment Along with our par tners at Step Ahead we will be providing businesses with solutions for their staffing shor tages and opening up a world of oppor tunities for workers and new entrants looking for a fulfilling and rewarding career with committed employers

Vision Linens Launches New Loyalty Program

Vision

The

New

ser vice launched

Pub Losses Rocket 50% In Last 3 Months

The number of pubs ‘vanishing’ from the communities that they once ser ved, having called last orders for the final time , has rocketed by 50% in the last 3 months

The real estate adviser Altus Group has today warned that 50 pubs a month are now ‘vanishing’ from communities across England and Wales

During the 3 months to the end of September 2022, analysis of Government proper ty tax records, reveals that 150 pubs were either demolished or conver ted into other types of use such as homes and offices Wales and the Nor th West lost the greatest number of pubs That number is up 50% on the 200 pubs which ‘vanished’ and were lost for good during the first 6 months of 2022

The total number of pubs, including those vacant and being offered to let, fell below 40,000 for the first time to 39,973 at the end of June compared with 40 173 at the end of the 2021 calendar year according to Altus Group’s annual business rates review released today

With pubs grappling with soaring costs and fragile consumer confi dence , Rober t Hayton UK President at Altus Group, said last month s mini budget contained “glaring omissions” adding “it beggars belief that a self proclaimed low tax Government could allow pubs lose to their business rates discount next April as well as seeing any benefit from next year ’ s revaluation potentially wiped out by inflation ”

Until the end of March next year, pubs receive a 50% discount on their business rates bills wor th on average £9,563 per pub although that suppor t is capped at £110,000 per business and is due to end on 1st April 2023

Overall business rates revenue is also set to rise next April in line with September’s headline rate of inflation which is due to be released by the Office for National Statistics on 19th October

Wetherspoon’s have already warned that they are facing “ a momen tous challenge” to persuade pubgoers back into its bars after they got used to drinking cheap supermarket beer during the pandemic

Multi-Million Pound Scheme Unveiled to Tackle Hospitality and Leisure Industry ’s Staffing Crisis in UK First

A multi million pound drive to breathe life into Westminster’s world class hospitality and leisure industr y by tackling record staffing shor tages launches today, Monday 10 October 2022

The initiative , created in par tnership by Step Ahead, New West End Company, Knightsbridge Par tnership, Step Ahead Recruitment Agency and AttisTowns and funded by Westminster City Council, is the first of its kind in the UK, and may ser ve as a blueprint for tourism and hospitality hubs across the countr y

Devised and developed by more than 100 hospitality and leisure industr y leaders in the area, ‘Westminster Works’ will aim to fill 2,200 vacancies at hotels, restaurants, bars, cafes, clubs, casinos and other eligible venues across Westminster by March 2024

The scheme will in tandem secure better job conditions and prospects for thousands of sector workers under its Westminster Works Good Employer Pledge The initiative launches as the number of job vacancies in the UK’s hospitality and leisure sectors has risen by almost 100 000 since before the onset of the pandemic in early 2020[1]

Westminster which includes the enter tainment and leisure mecca of the West End is home to 3 700 restau rants, bars and cafes and a fur ther 4,000 leisure businesses suppor ting 120,000 jobs in the city

Free and open to all hospitality and leisure businesses in Westminster all par ticipating employers will be asked to sign a Westminster Works pledge that makes clear commitments to prospective employees straddling three pillars: Respect, Reward, Progression[2]

Among the commitments, employers will be required to guarantee that they will pay at least the London Living Wage There will also be a pledge to listening and responding to employees issues; championing diversi ty and inclusion; adapting working practices when specifically needed; offering more flexible hours and a better work life balance; paying a salar y that reflects job impor tance; and providing additional benefits and suppor t for career progression

In addition to actively promoting vacancies for all “Westminster Works” businesses in Westminster and beyond at no cost, the ser vice will focus on attracting those not currently in the employment pool, such as early retirees, parents, carers, people with learning difficulties and ex offenders The scheme will also offer training and suppor t to businesses to ensure the effective implementation of the Westminster Works pledge for each business that signs up

Jobseekers can register with the scheme using the newly launched website www westminster works

The scheme is run by the town centre vitality agency, AttisTowns, and recruitment agency, Step Ahead, under

the leadership of the New West End Company and Knightsbridge Par tnerships, the Business Improvement Districts for London’s two International Centres and suppor ted by all of Westminster’s BIDs

This £1m business suppor t programme has been awarded by the City Council as par t of their Additional Restrictions Grant allocation, distributed by the Depar tment for Business Energ y and Industrial Strateg y (BEIS) as par t of the Covid 19 emergency response to sup por t businesses The programme ’ s training element will be funded by £2m from the Mayor’s Adult Education Budget and the Apprenticeship Levy, and will be delivered in par tnership with Westminster Kingsway College and Westminster Adult Education Ser vice

Geoff Barraclough, Cabinet Member for Planning and Economic Development at Westminster City Council, said:

“We are ver y proud to be the first council in the countr y to launch a scheme of this kind which tackles the urgent recruitment crisis that the hospitality and leisure industries are facing

“This will be a win win for both businesses and workers and we hope that Westminster Works becomes a model for similar schemes across the entire countr y to help the industr y get back on its feet I urge eligible businesses to sign up now ”

Kate Nichols CEO of UKHospitality added:

“The number of job vacancies in the hospitality sector has reached record highs and this scheme could not come soon enough for those dedicated and hard working businesses that have been poleaxed by Covid both during the restrictions caused by the pandemic and the after effects as they tr y to recover

“Workers will be afforded better working and employment conditions under this scheme , which is increas ingly impor tant in the current cost of living crisis ”

Paul Barnes, Programme Director for AttisTowns: added:

“It is a challenging landscape for hospitality and leisure businesses at the moment Along with our par tners at Step Ahead, we will be providing businesses with solutions for their staffing shor tages and opening up a world of oppor tunities for workers and new entrants looking for a fulfilling and rewarding career with committed employers

Jackie Bedford, CEO at Step Ahead says:

“We are thrilled to be working with the UK’s flagship of Hospitality and Leisure to help to educate London’s jobseekers about the breadth and variety of jobs and career oppor tunities that are available in this sector

Riso Gallo’s Fantastic Young Risotto Chef

Competition is Now Open for Entries for 2023!

Now in it s 6th year, the competition has gone from strength to strength and is a fixture on the culinar y calendar for many Open to young chefs aged 17 23 from UK and Ireland, either already in our wonderful profession or still in education, the competition offers the oppor tunity to win a 3 day culinar y stage at the esteemed Michelin starred Il Luogo aimo in Milan and see at first hand the Gallo rice mill Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture mak ing their premium best selling risotto completely sustainable 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

Get Snacking Sorted

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

(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%

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?

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

Pubcards behind the bar

and

great

HALLOWEEN AND BONFIRE NIGHT

These two events are less than a week apar t and in an age where analysts say that less people are making their visit to the pub, more time and effor t spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large num bers family friends work colleagues there are many ways to create a unique celebration, an oppor tunity to stand out and attract custom

IT’S ALL IN THE PLANNING

TOP TIPS TO BOOST BONFIRE NIGHT

Halloween and Guy Fawkes, or Bonfire Night as it is better known, mark the star t of winter promotions in the hospitality and on trade and have become two increasingly impor tant dates!

Outside of the Christmas season and some Bank Holiday weekends, Halloween is the next biggest sales period for the On Trade

A now established calendar date for all ages, thanks in par t to, “Americanisation” It’s perhaps no surprise then that while a fifth of all adults celebrate Halloween, the propor tion jumps up to a third for those aged 18 24 , and whilst figures are a little out of date due to the pandemic in recent years almost one in four of this valuable demographic have headed out to the pub for Halloween Bonfire is another great date in the hospitality calen dar, par ticularly an oppor tunity to target the family market!

Both Halloween and bonfire night in 2021 fell only just a few weeks after the countr y emerged from lockdown That said drink sales were not far just behind pre COVID levels with sales by value in pubs bars and restaurants in the week to 6 November down by only 3% on the same week in 2019, following a 1% drop in the seven days before that

A remarkable achievement given the turmoil that lockdowns caused Halloween 2019 saw spirit sales rise by 11% the pre vious year, and a sur vey by CGA revealed that, “Halloween spikes spirit sales by 57%, with vodka, liqueurs and speciality drinks being the most popular drinks for spook night”

Now, more than ever, given recent national and world events, the countr y needs some cheer And these two fantastic lucrative dates are fast approaching EVERYBODY LOVES A THEME!

Halloween and Guy Fawkes nights are totally different requiring their own unique theme but both nights great for packing in the punters Both ver y much social occa sions, wonderful fun, for adults families and children and great ways to increase sales

Pre Covid research revealed that Halloween is now one of Britain s most popular evenings 21% of consumers left their homes for a ghostly evening out with only Christmas eve and New Year’s Eve were more popular Halloween is also popular with the 18 to 24 age brack et, and of those going celebrating Halloween are likely to be female “Our research reveals that the majority of par ticipants have white collar jobs and higher monthly spend on eating and drinking out, £125 compared to the average £107 These are consumers that enter the spirit of Halloween with cash in their pockets, so it’s a great oppor tunity par ticularly for pub and bar opera tors to get the atmosphere and offer right” said Rachel

Weller Director of Consumer Research and Marketing

Halloween provides a perfect oppor tunity for the on trade to develop the kind of experience led nights out that consumers increasingly demand Beyond drinks and food, themed evenings, games, immersive stor ytelling and vir tual reality activities can all create USPs in this competitive market

With four in five (84%) consumers on a night out now uploading photos to social media the fancy dress aspect of Halloween is a great chance to get brand exposure too That, though, can only be achieved if pubs, bars and drinks brands deliv er the all impor tant Instagrammability environments and activations that encourage drinkers to take and share their snaps

It all adds up to a ver y lucrative oppor tunity for opera tors and drinks suppliers alike , but with such a narrow window of oppor tunity, the planning and executing of strategies haves to be sharp

Get the message out now, market yourself! Are you dis playing posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activi ties such as ghost walks, a murder myster y or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other enter tainment? Have you put the events on your website? Are you tak ing advantage of social media? Great oppor tunities to get the message out Can you tie the event up with a local cause? Raising funds for a charity, school, care home , we all love events with that feelgood factor of benefiting others DON'T FORGET PREMIUM FOOD TO GO

Ideal for this year s seasonal cel ebrations The Sausage Man’s Sausage2Go unit, presents the perfect hot hold solution for caterers across all sectors wishing to offer hot dogs as a quick ser ve or grab and go option Specialists in authentic , premium quality German sausages, The Sausage Man offers five bestselling sausages from its extensive range to kick off the Sausage2Go launch; choose from delicious Bratwurst, Bacon Krakauer, Cheese Frankfur ters, Chilli Beef or Vegan Hot Dogs to entice custom

All sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life The sausages are offered for sale accom panied by high quality brioche baguettes from baker y brand St Pierre

The Sausage2Go unit, made by Flexeser ve , the special ists in hot holding, flexible merchandising solutions, facil itates the latest ground breaking, patented air recirculation technolog y, retaining heat without over cooking for perfect food condition superior flavour and texture , and no moisture loss throughout the day

Sausage2Go couldn’t be easier to use; no catering experience is required, and user friendly control panels set over individual zones can be independently used to allow greater energ y efficiency Unit sizes range from counter top to freestanding with front and rear loading options, tailored to individual needs Branding and packaging featuring The Sausage Man s eye catching visu als will also be available to fur ther enhance the offer

For product information, inspirational recipes and to find your foodser vice distributor go to www.wholesale .sausageman.co.uk email info@sausageman co uk or call 01322 867060

Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events, with is a definite opportunity for food & drink retailers to com bine a Bonfire Night and food event, as, apart from fire works food is the main product purchased for the event

TIPS TO BOOST

HALLOWEEN

er ing a standard c hoice

• Get your enter tainment sor ted music , face paint ing quiz fanc y dress competition make sure you are providing something that cannot be replicated at home

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 Bottomless Brunch With Oggs®

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

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

We’ve Got A New Website! What Do You Think?

Its official, we have done it! Our new website fresh from the oven as it were we think it has turned out rather splendidly Truth be told, this has been some time in the making But the best things come to those who wait

It will give us fresh impe tus and the means to add more LittlePodders to our growing family It will help us to showcase our prod ucts and suppor t vanilla farmers in the Equatorial regions It will enable us to underline our most impor tant message: that if you choose to use real vanilla, you will make a difference to our world

Some of our personal high lights include the humming bird that buzzes around our beautiful homepage and all our delicious new recipes from our chef ambassador, and Master Chef of Great Britain

The Peter Gor ton Collection We would like to know what YOU think, so please , pop the kettle on, have a good look around and do get in touch and share your thoughts Make sure you continue to join us on Instagram (follow @little pod and use our hashtag #CampaignForRealVanilla)

Visit www littlepod co uk

Spirits, Mixers and Cocktails

Flavourful Fun Fast Frozen Cocktails

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 cock tails in one round without holding up the queue

We’ve put together a CLH read

ers promotion; a package wor th 2,000 drinks for FREE! Within this, you get high quality Absolute Slush/Cocktail Syrups (choose from the standard pack age 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 alcohol, 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 sup plies!

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

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

As cocktail consumption con tinues to surge and popularity of low and no alcohol ser ves con tinue to rise , Sanpellegrino brings its 90 years of drinks experience , natural quality ingredients, excep tional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range

Superbly balanced bitter sweet crisp and vibrant flavours, presented in beautifully premium glass bot tles, the Sanpellegrino mixers range includes Tonica Citrus Tonica Oakwood Limonata Aranciata and brand new Ginger Beer and Tastefully Light Tonic

The new range aims to bring people together in the Italian way through the traditional aperitivo drinking occasion The six premium sparkling drinks are made to uplift shared drinking occasions, whether mixing into a cocktail, elevating a mocktail or ser ving over ice with a slice; inviting consumers to savour their

drinking moments in style

Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm known in Italy as the aperitivo moment keeps growing and that a strong cock tail offering provides great bene fits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021 compared to just 4% in 20191 Italian to our core , this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range Indeed for moments to savour mix like an Italian ”

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

the adver

Spirits, Mixers and Cocktails

Indulge Your Customers with Mozart Chocolate Liqueur

Mozar t Chocolate Liqueur is the world renowned Austrian choco late liqueur that combines two favorites from the world of indul gence: chocolate & spirits Exclusively natural ingredients, a sugar beet distillate and the exquisite craftsmanship of the master distiller & chocolatier, from the Mozar t Distiller y in Salzburg, combine unique quality ingredients and flavors in a Chocolate Symphony that proudly boasts the “made in Austria” quality seal

Mozar t is the number one chocolate liqueur in the on trade (CGA, P6 2022) and it’s clear to see why Featuring classic flavours such as cream white and dark (Vegan) as well as trending flavours

Strawberr y, Coffee and Pumpkin Spiced, the full por tfolio is award winning Most recently, the brand has been awarded with medals across the range in 2022 s IWSC Awards and the Bar tender s Brands Awards, to name a few Mozar t has been named “Liqueur Producer of the Year 2020” for the second time , after being awarded this title back in 2017 for it’s premium range of chocolate flavours

This year, Mozar t Chocolate Liqueur invested over £100,000 into building brand awareness amongst consumers and the trade , including an influencer and PR campaign as well as par tnerships with the likes of German

Bottleproof Cocktails

Gymnasium (par t of the D&D group), The Whiskey Exchange and Amazon plus many more

Mozar t Chocolate Liqueur can be enjoyed in many differ ent ways in its pure and natural state , slightly chilled on ice over ice cream in a hot drink or as a ‘choctail’ The most popular way to use Mozar t is in an Espresso Mar tini, a popular cocktail with consumers over the winter months

MOZART CHOCOLATE ESPRESSO

MARTINI

40ml Mozar t Cream Chocolate Liqueur

35ml Espresso (cold)

25ml Vanilla Vodka

Shake over ice and strain into a mar tini glass

For more information and Choctail inspiration please visit www mozar tchocolateliqueur com

Allowing All Venues To Serve Quality Cocktails

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

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

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

Bottleproof cocktails are now ser ved in some of the UK s best hotels, pubs and restaurants and the reason, other than the taste , says Mark Thompson, co owner who heads up sales is

"They can be ser ved in less than 30 seconds, require no training (other than how to use a cocktail shaker) and allow venues far greater stock con

trol Both Charlie and I have either worked in or supplied the on trade for over 20 years and we understand the hos pitality 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 cocktails with un trained staff has been a real issue Bottleproof ’ s cocktails have provided a solution”

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

And Eco friendly Paper bottles options

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

Outdoor Leisure

Sovereign - Bringing Imagination Into Play

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

Authentic Spanish Sangria

Solsueño sangria in a can introduced to the UK in spring 2022 in par tnership with Proof Drinks Ltd, has brought a premium, innovative addition to the pre mix beverage sector and a ray of liquid Spanish sunshine to UK consumers!

Packaged in a modern 330ml slimline can at 5% abv, Solsueño is an authentic sangria crafted in the Denominacion de Origen region of Jumilla, Murcia Using local and natural ingredients, the great tasting liquid is vegan and gluten free , instantly giving consumers the ‘ sun, sea and sangria’ holiday feeling

Ideal for all indoor and outdoor set tings, with no preparation or wastage , the can offers single ser ve convenience but can also be used in shared occasions adding ice and fruit in a jug The eco cre dentials of cans mean lower transpor t costs due to the lightness of the packag ing and the cans are infinitely recyclable Awarded Bronze in the 2022 IWSC Alternative Drinks categor y competition, the professional wine tasting panel offered the following tasting notes: ‘’juicy

Outdoor Leisure

Now In A Can!

cherr y and plum palate with clove and cinnamon spice giving a refreshing and drinkable palate’’

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reaction to the liquid is really positive and has driven early successes with on and off trade distribution as well as Amazon Suppor ted by an active social media and extensive sam pling campaign, Solsueño has established a firm foothold and the brand is ver y much looking forward to continued suc cesses into 2023

With pre mix drinks growing to be a hugely popular categor y, par ticularly dur ing the summer sangria is a natural fit given the high levels of consumer aware ness due to Spain being a major holiday destination for the UK consumer

So sueño sangria, Bringing Spain to the UK!

Contact us at:

info@sangria solsueno com www sangria solsueno com @sangriasolsueno

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box manufac tured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts

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

Outdoor Leisure

Moda, Where Outdoor Furniture Really Means Business

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

Monster Mesh

Monster Mesh is a leading events and construction

printed

We

large

large

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

panies

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

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

The majority of our products include free deliver y and typical lead times are just 7 working days, with some products available through our 5 day express ser vice

To find out more , please visit www monster mesh co uk

Bolsius Professional Helps Operators to Unlock Revenue

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 pave ment dining laws during the pandemic , which allowed restaurants, pubs and bars to ser ve food alfresco and new legislation plans to make this permanent, represent ing a valuable oppor tunity for operators with outdoor spaces

Paul Christodoulou National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in and now more than ever Before , outdoor spaces were a ‘nice to have’ used almost exclusively when the British summer finally arrived However, as a result of the pandemic , savvy pubs, bars

By

To

As consumers flock to pub gardens and restaurant ter races 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 guidance on creating a compelling multi sensor y outdoor experi ence for customers

Bolsius

Products and Services

Your Perfect Print Partner

Bournemouth based Aspenprint is the leading provider of design and print to hotels across the UK

The talented team are competent at working with big name brands and adhering to brand guidelines, as well as creating bespoke designs for smaller boutique hotels In addition to providing a graphic design ser vice they also have a large 20,000 square foot print facility filled with digital and litho machines as well as large format and finishing depar tment to cater for all manner of print projects

Aspenprint’s wide range of hotel products includes Christmas brochures, Wedding brochures, key card holders, door

Better Beer, Better Business

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

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

INTRODUCING OUR NEW CELLAR REPORTING APP

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

concerns have been highlighted

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

OUR GUARANTEES

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

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

START A CONVERSATION WITH CLEAR BREW TODAY

We are so confident in our cleaning method that we don’t request a contract and provide an initial sur vey and clean completely FREE of charge During this first visit we will measure your ullage and produce a full quotation that will clearly show how much you can save

BII members’ exclusive offer : 10% off your beer line cleaning for the first 12 months

(QUOTE REF BII10)

01209 219889

freeclean@clearbrew.co.uk

www clearbrew co uk

See the adver t on page 9

deckchairs, gift vouchers, branded merchandise and ever ything else a hotel might need to maximise its marketing and boost bookings

Managing Director Ian Shenton commented; “We’ve been in the print business for over 50 years and have a strong team of staff who all know the hospitality industr y inside out We truly understand how to market a hotel through effective use of design and print, and can turn projects around within a matter of days We pride our selves on building a solid working relationship with our loyal client base Our ever expanding product range keeps customers coming back

customer

and our

vice and

These

The

Ending the need

which have been shown

inch,

design and

keeps them more than happy to use

For more information please visit their

at www.aspen print.com

request

hotel related design

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 expe rience improved but unlike other eco friendly alternatives such as PLA they do not need any special waste sepa ration or an

industrial process to be recycled They break down natu rally in the presence of oxygen and sunlight, meaning they will disinte grate in land fill or ocean conditions 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

Sustainability

An Expensive Luxury?

Invest today profit tomorrow: Why sustainability is for laundries a plus for their budget and for the cli mate?

Several tons of laundr y are processed in a laundr y ever y day Textile ser vice providers stand for reliabili ty, quality and hygiene Today, a responsible and inte gral circular economy means much more: Consistently clean and sustainable processed textiles

Kannegiesser is the global par tner for the future of the laundr y industr y For us, sustainability is an ele mentar y component and more than just a trend In addition to savings in resources and textile care in the laundr y technolog y, Kannegiesser stands for the inte gral sustainable corporate culture This includes secur ing long term economic stability, comprehensive education and training of the own employees and security for the future through innovation

In the washhouse , the washing line PowerTrans sets new standards for washing efficiency, hygiene , water and energ y consumption The water extraction tech nolog y of the PowerPress and PowerSpin provides low residual moistures permitting high savings in the subsequent evaporation process Thanks to the process control Eco2Power for the transfer dr yer PowerDr y the energ y is kept in the system and needs not to be recovered via heat exchangers In the finish ing process, Kannegiesser is a pioneer for low tem

perature dr ying during the process of ironing finishing or full dr ying with impressive results for both, in maintaining textile value and energ y consumption Ultimately, the energ y contained in the ironing and finisher exhaust air is used to heat fresh water for the washing process the circle is completed

The modern technolog y of Kannegiesser reduces the use of fresh water and fossil fuels Our solutions drive growth for our customers and create attractive future oriented and ergonomic jobs for us and in the entire industr y This is how we help people to live clean, healthy and safe lives

Products and Services

Clean

All sausages

flagship products the

Due to the efficiency and reliability of

and

Denby Launches 'Kiln' Tableware

from

at a

per day, we have empirical evidence

that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months often sooner Genuine and provable results This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes

Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energ y or chemical consump tion

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% dis count exclusive to this ar ticle Just quote OZO15

Web: www ozoneclean co uk Call : 020 8883 2756

‘Kiln’ tableware launched this year is a true celebration of British craftsmanship from iconic potters, Denby Using age old pot ter y methods Kiln has a calming colour palette of chalk white and hues of oatmeal and grey with a hand decorated freckling glaze effect

Beautifully uncomplicated, Kiln creates a perfect setting to make food look stunning, the new freckling technique is designed to frame food yet is uniquely differ ent on ever y piece Kiln’s fully vitrified stoneware includes a new collection of ser ving bowls and plat ters 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 presenting 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 criteria without look ing like standard hospitality ware Plate and bowl rims

are tested extensively and form par t of Denby’s 10 year chip war ranty

Produced from local Derbyshire clay, each piece of Kiln’s ar tisan potter y is handcrafted 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 attributes and is the conscious choice for hospitality venues who prefer to suppor t “Made in England” ceram ics 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 envi ronment 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 6

The Sausage Man Launches the Optimum Grab and Go Sausage Solution with Sausage2Go

Sausage2Go couldn’t be easier to use; no catering experience is required, and user friendly control panels set over individual zones can be independently used to allow greater energ y efficiency Unit sizes range from counter top to freestanding with front and rear loading options tailored to individual needs Branding and packaging featuring The Sausage Man’s eye catching visuals will also be available to fur ther enhance the offer

fully cooked

For operators the unit couldn’t be simpler to use and is especially useful for quick ser ve situations; on using the Sausage2Go unit at Ashton Gate Stadium Bristol, Dave Gorwill, Concessions Manager was impressed by its efficiency and by the popularity of The Sausage Man’s product; “When we launched the 150g Porky Hot Dogs from The Sausage Man, we were surprised how quickly they sold we had to cook more before kick off! We restocked again for the break and the fans seemed to love the sausages so much that this will become one of our biggest selling food items ”

The Sausage2Go unit, made by Flexeser

, the

in hot holding, flexible merchan dising solutions, facilitates the latest ground breaking, patented air recirculation technolog

retaining heat without over cooking for perfect food condition, superior flavour and

ture , and no moisture loss throughout the day

For product information, inspirational recipes and to find your foodser vice distributor go to www wholesale sausageman co uk, email info@sausageman co uk or call 01322 867060

Commercial Kitchen Fit-Out

FloorTech®

At the Forefront of Flooring

Stephens Catering Equipment

Commercial Kitchen Fit-Out

A Special Treat from KEMPLEX and NOWAH

KEMPLEX and NOWAH are offering a special treat for cus tomers with a sales offer that includes a two day pastr y mas terclass in Milan Italy, with the current Pastr y World Cup champion Massimo Pica

Anybody that purchases a Belt movement model from the KEMPLEX dou range via an approved NOWAH dealer, will auto matically qualify for the mas terclass with Pastr y World Cup champion, Massimo Pica, at his renowned pastr y school in Milan

The package includes return accommodation with sessions between November 2022 and

Cut Bin

Large bins of food waste are cost ly 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 typical 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

must be made before 31 March 2023 to be eligible

NOWAH’s Michael George said the offer would give end user customers a unique opportunity to enhance their pastr y skills, while also spending a few days in Milan

“We know that any customer who purchases one of these dough sheeters is going to have a real passion for pastr y, so in order to ensure that they are able to indulge that passion and get the ver y best from their K l d ugh sheeter what could be bet ter than spending two days learn ing from the current world champion?

has been manufacturing a wide astr y equipment since 1986 eeters remain its flagship product ils of NOWAH approved dealers, ntact NOWAH Catering t by visiting owah co uk/kemplex products

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 ergonom cs by reducing second ar 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 Fit-Out

Commercial Kitchen Fit-Out with Williams

By Malcolm Harling, sales and marketing director, Williams Refrigeration

The combination of modular compact drawers with variable temperature controls and a front venting refrigeration system makes the VSWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredi ents right where the kitchen brigade need it

These days kitchen space is getting squeezed, as food ser vice operators look to increase their restaurant areas to get in more customers The logical result of which is that, despite being smaller, the kitchen has to produce more meals A new commercial kitchen fit out often has to comply with what the Foodser vice Equipment Association (FEA) calls 20:20 vision: 20% more productivity from 20% less space

All of which means there’s a big demand for equip ment that can help maximise the available space such as the Chef ’ s Drawer from Williams Refrigeration The latest version of these individual refrigerated drawers is the VSWCD1, a variable temperature unit that can be switched from chilled to frozen storage , keeping pace with a business’s changing needs

Depending on the selection of castors or legs the height of the individual drawer can be adjusted by over 70mmm, between 456mm and 530mm Each VSWCD1 measures 1100mm wide by 670mm deep Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some competitor models giving it a capacity of 105 litres Another advantage is the ability to stack two units beneath a standard worktop, creating an even more flexible storage solution

The body and removable drawers are constructed from robust foodsafe stainless steel The Chefs Drawer uses natural refrigerant and eco friendly high perform ance , high density polyurethane insulation, meaning it can operate in ambient temperatures as high as 43°C

To learn more about Williams extensive product range visit www.williams refrigeration.co.uk

THE ALL NEW - SPH515 Hood Type Dishwasher

The latest SPH515 hood type dish washer from Smeg Foodser vice , has a new and patented hood lifting design, making it one of the lightest in the industr y and effor tless for all operators in any installation

Fitted with the all new 3 stage , inter locking water filtration system, the SPH515 ensures excellent wash per formance and results As standard, the machine has a drain pump, break tank and rinse and booster pump ensuring safe reliable and consistent results with ever y wash

The hood mounted soft touch con

trols are easily accessible and provide simplicity for understanding and opera tion of the machine

For time sensitive sites requiring rapid throughput there are 7 dedicated wash cycles with the fastest cycle being just one minute The powerful wash pump delivers a superior wash and due to the machine’s soft star t function, it does so without damaging delicate items

Thanks to the SPH515’s double skinned, fully insulated hood there is reduced noise and lower energ y con sumption

Visit www smegfoodser vice co uk

Please mention the Caterer, Licensee & Hotelier

when replying

We

including

Commercial Kitchen Fit-Out

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

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

Cemco (The Catering Equipment Maintenance Company)

Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990 and have been ser ving Dorset Wiltshire Somerset Bath and the rest of the South and Southwest ever since

We offer a full range of ser vices, including

vicing and repairs for all commercial catering appliances, rang ing from small local projects to major national work, and ever ything in between Specialising in commercial Glasswasher and Dishwasher repairs sales and

vice our reputation is second to none

We can offer you a no obligation quote now, so con tact

for more information

CEMCO also carr y out repairs to commercial cater ing equipment Dishwashers Glasswashers Ovens Grills Bournemouth Poole Dorset and The Southwest We

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

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

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

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

We

Design and Refit

Make First Impressions Count with Major Plants

get on with your business while we ensure that out side , your plant arrangements and presentation never let you down

Making sure your business looking good is our busi ness!

First Impressions Count! Major Plants Limited spe cializes in providing cost effective , visually striking, hang ing baskets rental and maintenance ser vices

In business over 10 years our company grown through word of mouth via our satisfied and expanding customer base

We know that busy businesses have enough work to do without tr ying to remember whether the flowers have been watered, fed, or tidied up Calling in the exper ts like Major Plants Limited means that you can

Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal ser vice will give you a piece of mind reliable suppor t for your business Please get in touch!

uk

0800 111 4014

Catering for Children More Important Than Ever

The hospitality industr y is ever evolving, and even more so post covid Most families are now back to eating out on a regular 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 appropri ate dining venue

As a consequence of changing con sumer 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 rigor ously tested to ensure they meet current British Standards

Helo offers an extensive range of commercial high chairs suited to any environment ranging from the Eurobambino through to the Simplex Highchair Many

high street chains purchase the Eurobambino Helo’s bestselling high chair 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 loca tion

On top of highchairs, Helo also sup plies commercial baby changing units These units are manufactured to the highest quality 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

Mayfair Furniture

We

Design and Refit

not just a supplier

time hospitality and leisure

look

not

but when

time

go through a refurbishment

vice

complete clearance

suitable time and date

organ

Mayfair

London Roof Garden Boasts Toilet Block Thanks to Saniflo

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

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

CardsSafe

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

Protecting Assets

Lock 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 spend ng therefore profits

• It is a significant deter rent 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

The

From Concept to Fit-Out with

A COMPLETE SERVICE

The

WELL ESTABLISHED. WELL

POSITIONED

Formed

Design and Refit

Get Ready for Winter with Cosy Pub Furniture

As the nights draw in, the prospect of a fireside pint at the pub becomes more and more appealing Creating a warm and convivial atmosphere is a must to tempt the punters in over the cold months, and the good news is that with Trent Furniture , cosy can be ver y cost effective

Sturdy construction and contract grade foam make our Por tobello Tub Chair the perfect choice for com for table seating in any pub, restaurant or lobby The muted hues of the Autumn upholster y option creates an inviting atmosphere while brown faux leather is easy to wipe and matches any décor scheme Even bet

Keep It Cool

Keep it Cool are the South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi nationals We spe cialise in the ver y latest Co2 refrigeration systems, giving the highest energ y efficiency and lowest envi ronmental impact

Whilst our Air con team, install market leading air con systems with high energ y efficiency heating and cooling to cafes, pubs and large offices Our catering teams fix, repair appliances and also fit new kitchens from small to large

ter, these versatile chairs can be used with low coffee or pub tables as well as dining tables

Sofas are another great way to create a warm and appealing space where customers will want to settle in for the evening Trent’s timelessly stylish and hardwear ing brown faux leather Chesterfield Sofa is available in two or three seater options and is the perfect com panion to the matching Chesterfield Armchair

For more information on Trent Furniture’s large and varied range of cosy furniture please fill in our contact form or call us 0116 2989 661

As you can see

and supply fridge/freezer

Please

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

Design and Refit

Can a TROLLEY Do For

Additional Ranges as ILF Continue to Expand

With the continued success of the ILF Chairs comprehensive website ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 dif ferent Faux colours, matching the chairs, plus a 6 colour range stock of Egger laminated table tops in a selection of sizes A full range of table bases are also kept in stock

Their new online website offers both indoor and outdoor seating and table solutions

Divided into Contemporar y seating, Barstools, Lounge Seating Period Seating Outdoor seating and tables plus Indoor Dining & Coffee height tables, offer ing a great selection of products to view at your leisure Also included now an extensive range of stock seating, barstools, table bases and table tops

Most made to order indoor seat ing and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style

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

Design and Refit

Sparkle Interiors, Interior Design, Professional and Online

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

Solutions to on site issues can also be

Sparkle

Design and Refit

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

Support Your Hospitality Business

Property and 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

like Also, with opening hours star ting at 1pm except Sundays which opens earlier for Sunday lunch there is scope to enhance the business

the new owner wanted to open and offer break fast and lunchtime food this would increase both the food and beverage sales within the business as the letting rooms are on a room only rate

with bar and restaurant

bar has a

The restaurant offers good traditional food,

of

and

large selec

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

because we can help your business to succeed