CLH Digital - Issue #147

Welcome to the latest issue of CLH Digital

In spite of (and I do emphatically use the phrase “in spite of ”) the complete mess the economy is in we saw a positive end to 2022 according to two separate repor ts That’s despite another hike in interest rates energ y costs going off the scale and wholesale prices of foodstuffs are going through the roof

As a hospitality publication it is our duty to repor t things as they are , not as we would like them to be (as mainstream media often do), and of late it has become increasingly difficult to repor t positive news

The ver y last thing we want to do is have one miserable , negative , depressing stor y after stor y on our front cover, and it has been a nice change this month as our generally our lead stories both in print and in our weekly digital issue have been reflecting a glimmer of hope that the sector is proving more resilient in the face of such adverse conditions

One repor t reveals that combined sales between pubs and restaurants in December were up by 28% compared to 2021 with another repor t revealing that in the six-week festive period from 20 November 2022 to 1 Januar y 2023, eight of Britain’s 10 most populous cities recorded more wireless log-ins (Which tots up the number of people in venues) than they did in the equivalent period in 2019 for the first time

Six of the 10 cities saw sales beat the six-week period three years ago, following two festive seasons when hospitality was hit hard by restrictions and consumers ’ concerns

The above line makes ver y interesting reading - over half top of the UK s top 10 cities saw sales in the same 6 week period exceed sales pre-pandemic

That is a staggeringly positive indication of the hospitality sector s resilience , and also an indication of how the public value the sector

The wider public are going through horrendous times at the moment with all the economic difficulties described above , and while they are making cutbacks at least for the festive period in 2022 it would appear they cer tainly didn’t make that many

I am sure the World Cup, which took place for the first time in winter, helped immeasurably

However, there remain enormous challenges, not only for the hospitality sector for the wider economy

Another initiative we have repor ted on in recent months is also an indication that the sector is holding fast Three months after we repor ted the launch of Rise Fast, Work Young’ campaign, the latest figures reveal that Hospitality Rising has generated 55k applications to fill record hospitality industr y vacancies The initiative has seen over 4,000 applications each week for the 37,000 roles that have been posted to the jobs page to date (See page 23)

I was rather shocked when I read that the site had 37,000 hospitality roles vacant Earlier this month we repor ted that there were an estimated 149,000 vacant hospitality roles in the UK according to the Office of National Statistics

Hugely disappointing, since this vibrant, fun and enormously enjoyable industr y, which offers wonderful training and career progression, should not be experiencing such staffing difficulties

Just imagine how much money would be raised in taxes and National Insurance if those vacancies were filled and then imagine how much more beneficial it would be to the economy with 149,000 people having extra cash to spend

Another stor y on page 5 reveals that 21 pubs a week are closing and the Campaign for Real Ale (C AMRA) is first out of the traps to make a prebudget plea to the Chancellor 554 pubs closed in 2022 and appalling amount, and a figure wholly attributable to the government’s mismanagement of the economy

I would urge as many people as possible to lobby the government, and here is a link to C AMRA’s one-minute lobbying tool which matches people with their local MP and gives them a template email, making it easy for people to join the campaign to save their locals

The tool is available at: https://camra e-activist com/page/121106/action/1

I hope this is the first of much lobbying to the Chancellor We here at CLH News will cer tainly be doing our bit! I sometimes get reminded to remain apolitical, which, of course , I tr y to do, but I regularly engage with operators in the sector, and take an active interest in politics generally I am becoming increasingly frustrated and angr y at the mess we are in!

That said, I did read that the expected recession will not be as painful and will be shor ter lived than anticipated Here’s hoping!

One more thing! once again I would ask the favour - we want more Twitter followers !!! So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue , fur ther details can be seen at www catererlicensee com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House , Old Christchurch Rd, Bournemouth, Dorset Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those of the publisher or the editorial team Whilst ever y care is taken when compiling this publication to ensure accuracy the publisher will assume no responsibility for any effects errors or omissions therefrom All rights reser ved reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised

EDITOR

Peter Adams

Hospitality Enjoys Strong December Sales

(CONTINUED FROM FRONT COVER)

However, sales were 1% down when set against 2019 When inflation and price rises are considered, it indicates that hospitality is still some way behind pre-pandemic levels

Restaurants sales were actually 2% higher in December 2022 than 2019 but were down in both November (-5%) and October (-2%) when compared to three years ago

Pub sales were 30% up compared to December 2021 but 8% down against December 2019, highlighting the continuing challenges the sector faces

The cost-of-living crisis, rising energ y prices, snow, and industrial action by rail workers in December, have hit hospitality at a time when consumer confidence is still yet to fully return following the pandemic

The best sales days of the month were across the first two weekends of December, indicating that customers were more likely to stay at home in the run up to Christmas, repeating the same habits we saw last year

New Year’s Eve was a success for the trade with pubs seeing sales up 39% compared to 2021 and 1% versus 2019 Restaurant sales were up 38% compared to 2021 and 4% against 2019

THE TOP 5 SALES DAYS IN HOSPITALITY IN 2022

1 Saturday December 3

2 Fr iday December 9

3 Saturday December 10

4 Saturday December 17

5 Saturday December 31

PUTTING THE HOURS IN

The number of hours staff are collectively working is growing at a faster rate than overall headcounts This indicates that pubs and restaurants are being more efficient and getting more from their teams

Overall headcounts in December 2022 were 5% higher compared to 2021 but were 11% lower than in 2019 The hours worked in 2022 were 15% higher than 2021, but 14% lower than in 2019 These figures may also be reflective of hospitality businesses being forced to adapt their opening hours to help them cope with pressures related to soaring energ y costs and inflation

Four th’s findings also reveal that staff in hospitality were more productive in December 2022 Four th’s Spend Per Labour Hour metric shows productivity by calculating total sales and dividing this by hours worked

Spend Per Labour Hour was £42 69 in December compared to £38 13

in 2021 and £37 10 in 2019

Sebastien Sepierre , Managing Director – EMEA, Four th, said: “Christmas 2022 was supposed to be the time when hospitality could finally rejoice and enjoy the fruits of a festive season that was not severely impacted by covid-related trading restrictions To a point, that was the case , with sales comfor tably exceeding the returns of both December 2021 and 2020

“However, as Four th’s figures show, there is still some way to go to get back to pre-pandemic levels – and this is despite the added bonus of a winter World Cup being held in December The circumstances hospitality faces in the form of the cost-of-living crisis, inflation, recruitment, and consumer confidence remain and will continue to challenge performance in 2023

The hours staff are working indicates that hospitality businesses are getting more from their workforce Recruitment and retention of talent will continue to be key areas of focus for management teams this year Technolog y and digital solutions have a major role to play here in helping operators hire , onboard, and engage team members Labour scheduling strategies will also be essential in ensuring staff continue to offer the highest levels of customer ser vice ”

FESTIVE CITY CENTRE BOOST

Fur ther confirmation that the sector enjoyed a promising end to 2022 is revealed in a new Top Cities repor t from CGA by NielsenIQ and Wireless Social

The repor t reveals that in the six-week festive period from 20 November 2022 to 1 Januar y 2023, eight of Britain’s 10 most populous cities recorded more wireless log-ins than they did in the equivalent period in 2019 for the first time a strong indicator that consumer visits are returning to pre-COVID levels Six of the 10 cities saw sales beat the six-week period three years ago, following two festive seasons when hospitality was hit hard by restrictions and consumers ’ concerns

The ‘Top Cities’ repor t combines sales data from CGA by NielsenIQ with check-in data from Wireless Social to produce a ‘vibrancy’ ranking of the 10 cities Glasgow tops the list ahead of Birmingham and Manchester, after increasing both sales and check-ins on 2019 It is the four th time in a row that these cities have shared the top three spots CGA’s separate Hospitality Market Monitor with AlixPar tners indicates that central Glasgow and Birmingham both now have more than 6% (6 2% and -7 1% respectively) fewer licensed premises than they did in December 2021, the highest year on year closure rate out of the top cities, suggesting that reduced competition between pubs, bars and restaurants may be helping to grow sales in these areas for managed operators

At the other end of the rankings London is bottom for the fifth successive period, as the return of sales and footfall after COVID continues to lag other cities, despite steady improvement over 2022 See below for the full list of cities

CGA client director Chris Jeffrey said: “After COVID wiped out festive trading in 2020 and severely cur tailed it in 2021, the return to normal conditions gave city centre pubs bars and restaurants a decent end to 2022 However while footfall has returned high inflation is making real terms growth ver y difficult, and as we move into 2023 venues face a triple challenge of soaring costs, fragile consumer confidence and rail strikes Operators and suppliers will be hoping for respite on all three issues, but until it comes it will be a ver y challenging year for the sector ”

Julian Ross, founder and CEO of Wireless Social, said: “Footfall and sales were expected to significantly increase over Christmas, due to it being the first festive period without any trading restrictions for three years, so it was somewhat of a relief that the period provided a muchneeded boost to the industr y However, the winter blues feel a lot stronger than usual right now due to the myriad challenges and issues that are out of business leaders’ control and only time will tell how the sector ultimately recovers and bounces back ”

The latest ‘Top Cities’ repor t concludes a year of monthly rankings of the vibrancy of Britain’s top cities Moving forward into 2023, the repor ts will be published quar terly, providing more extensive insights into hospitality sales and visitation

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY

Rankings for the six weeks from 20 November 2022 to 1 Januar y 2023 Numbers in brackets indicate position for the previous period

1 Glasgow (2)

2 Birmingham (3)

3 Manc hester (1)

4 Leicester (6)

5 Edinburgh (4)

6 Br istol (5)

7 Sheffield (8)

8 Liverpool (7)

9 Leeds (9)

10 London (10)

Commercial Lighting Tips to Help Your Business Save Money

Choosing the right commercial lighting can be essential for the success of your business, whether it s a café, hotel, pub or restaurant

Not only will the correct lights help boost the mood, atmosphere and aesthetics of your premises, but investing in the right fixtures can also help you reduce energ y costs Keeping costs down is becoming an increasingly pressing priority for all of us – reviewing your business’s lighting arrangements is a simple , efficient place to star t

The Impor tance of Choosing the Right Commercial Lighting

Lighting plays such an impor tant role in all kinds of interiors, helping hotel interiors become welcoming places for guests, creating inviting restaurant spaces where customers are more likely to return or adding to the cosy ambience of pubs

Consider the needs of your business and whether the current lighting solutions are best for the job If saving energ y is your goal you’ll want versatile fixtures that optimise energ y output and brighten the relevant space sufficiently

1. OPT FOR ENERGY-SAVING

LED BULBS

Reviewing your current light bulbs and replacing them if necessar y is often the best place to star t when looking to cut down on lighting costs

Many businesses will have already moved away from using halogen or incandescent bulbs in favour of energ y-saving LEDs – if you haven t yet, this is a must LED bulbs are far more efficient than traditional bulbs, offering the same levels of illumination for a fraction of the energ y usage

This can go a long way in reducing running costs Additionally, LED bulbs are longer-lasting than other bulbs meaning your establishment will also save money in maintenance costs in the long run

These days LEDs are incredibly diverse , coming in a range of styles and sizes Edison-style LED light bulbs for instance provide the attractive look of classic vintage bulbs with all the benefits of modern energ y-sav-

By Mara Rypacek Miller, Managing Director, Industville Ltd (www.industville .co.uk)

will be less harsh on the eyes

Using a dimmer switch with your lighting means you have great control over the general mood and brilliance provided by your lights Doing this can also provide oppor tunities to reduce energ y usage

When you use a dimmer switch to dim a light, less electricity is sent to the bulb, reducing costs over time If you use a dimmer more often than not, you can also extend your bulbs’ lifespan, as they won’t have to use or process as much power

4 CONSIDER LIGHTING PLACEMENT IN YOUR BUSINESS

It is a good idea to review your current lighting placement and general setup to remove any inefficiencies here You may not actually need as many lights as you have , leading to energ y waste , especially if they are controlled by the same switch

ing technolog y

2 TURN OFF LIGHTS WHEN NOT IN USE

Another simple place to star t is encouraging a company culture that prioritises an energ y-saving mindset Remind employees to turn off lights when they’re not in use and generally be more mindful of how many lights need to be on and when

It is often wor th incorporating lights with motion sensors into a space as this ll ensure they re only on when a room is in use

If you ’ re not using lights with sensors, stay conscious of empty meeting rooms, stock rooms and even bathrooms – if the space is not in use , do the lights always need to be on?

3. USE DIMMER SWITCHES WHERE APPROPRIATE

Not ever y space in your business needs to be illuminated to full brightness at all times In fact, slightly lower light levels can create a more pleasant, intimate atmosphere that’s great for a cafe or restaurant and

Consider whether the lighting layout could be reconfigured to remove redundant lights and optimise the lights that remain

This will also include making sure you hang any pendants at the right height and place wall lights at a suitable distance apar t using them to shine light where it’s most needed

5 MAKE THE MOST OF NATURAL LIGHT

Don t hide windows away behind obstructive blinds or too much clutter Maximising possibilities for natural light helps reduce the need to turn lights on during the day and can give interiors a more open, welcoming feeling

Additionally, increased natural light can help boost people’s mood, making it especially impor tant for those working in the hospitality industr y which often involves long unsociable hours Embracing features designed to promote employee well-being has become a big trend that is set to continue

Councils Call for Government to Recommit to Sugar Levy

Drinkers and pub-goers are being mobilised in their thousands to urge the Chancellor to take action in his March Budget to save the UK’s pubs and breweries

Consumer group C AMRA is calling on Chancellor Jeremy Hunt to draw up a suppor t package to save the UK’s pubs and breweries from having to call last orders for good

The Campaign for Real Ale fears that the trend of small breweries going out of business and pubs closing could explode if help isn t announced this Spring

Businesses are being hit by the rising costs of goods and employing staff, help with energ y bills being dramatically reduced from April, and customers continuing to tighten their belts

Now C AMRA is mobilising pub-goers and beer drinkers in their thousands to call on MPs to back the campaign to save the nation’s locals

CAMRA IS CALLING ON THE CHANCELLOR TO USE HIS BUDGET TO ANNOUNCE:

• A 20% cut in duty c harged on draught beer and cider to he p pubs , social c lubs and taprooms across Great Br itain to compete with supermarket alcohol when the new system of alcohol taxation is introduced in August 2023

• Assurance that the amount of help hospitality businesses receive towards their energy bills will continue at its current level until Spr ing 2024

• Introducing a permanent lower business rates multiplier for hospitality businesses in England to recognise their community value – with funding for governments in Scotland, Wales and Nor thern Ireland to do the same

Pub-goers are being urged to use C AMRA’s e-lobby tool which quickly identifies your local MP and provides a template letter urging them to back the campaign to save the nation’s pubs and breweries The tool is available at: https://camra e-activist com/page/121106/action/1

Commenting, C AMRA Chairman Nik Antona said:

Local pubs and breweries are at the hear t of our communities bringing people together and tackling social isolation – but many are under threat of closing down for good due to the rising costs, spiraling energ y bills and punters tightening their belts

“If we want our pubs to sur vive and thrive in the months and years ahead, then the Government needs to use the upcoming Budget to announce a suppor t package to save our pubs and breweries

Without help, we risk losing our much-loved community pubs for good and face more small and independent breweries shutting up shop – reducing choice for drinkers up and down the countr y ”

Tackling Cost of Living Crisis Top of Mind for UK Food & Drink Shows

Bringing together the ver y best of the hospitality manufacturing and grocer y speciality & convenience retail sectors, the UK Food & Drink Shows return to the NEC , Birmingham this April 2023 (24th – 26th), to showcase the ver y latest products, big thinking, key insights and address key trends through the lens of the developing cost-of-living crisis

The must-attend event unites Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show and Foodex Manufacturing Solutions (incorporating Ingredients) under one roof, giving food and drink professionals 2023’s most comprehensive snapshot of the latest developments across multiple industries

The three-day event is well known for its ability to bring together the great and the good from the industr y ’ s diverse sectors with innovative exhibitors hot-topic seminars and business-changing awards central to the shows’ unparalleled line-up

The UK has thus far narrowly avoided recession yet the cost-of-living crisis continues to affect ever y par t of the industr y We’ll hear from the manufacturers, supply chain operators, retailers, food producers, star t-ups and key associations as they come together to discuss measures already in place and what comes next

Andrew Reed Managing Director – Wine & Exhibitions William Reed said: “Across the UK Food & Drink Shows’ three days, we’ll be addressing exactly what impact the heightened cost of living is having on the industr y, grilling our exper t panels on what can be done to help and highlighting the latest products and solutions the sector has to offer

“The UK Food & Drink Shows are historically an event in which industr y professionals can come together, dissect problems, and share ideas Our industr y ’ s spirit was laid bare throughout the Coronavirus pandemic now – as we face yet another challenge – I have no doubt that we will unite once again in April to prove our resilience ”

Food & Drink Expo invites buyers and decision makers across the whole industr y to come along and uncover the hottest trends, latest product launches and the industr y ’ s vision for the future

Free to attend, one trade badge provides access to all four shows Register free at www foodanddrinkexpo co uk

Plea for Spring Budget Action as 21 Pubs Close Doors to the Public Every Week in Britain

In the last 6 months of 2022, 554 pubs closed for business or stood empty without tenants, new statistics from C AMRA reveal C AMRA, the Campaign for Real Ale , is calling on the Prime Minister and Chancellor to put together a suppor t package to save the UK’s pubs after new figures showed that 21 pubs a week are closing for business or losing their licensees

Pub closure statistics revealed by the consumer organisation for the period July – December 2022 show that 554 pubs in Great Britain are now classed as ‘long term closures’ meaning they have gone out of business or are standing empty The shocking statistics have prompted C AMRA to call for the Government to invest in a dedicated suppor t package to save local pubs which are at the hear t of communities up and down the countr y

Beer drinkers and pub goers are being asked to contact their MP to ask them to suppor t action to save pubs in the Government s Spring Budget

Commenting on pub closure figures for the last half of 2022, C AMRA Chairman Nik Antona said:

“These figures should be an urgent wake-up call for the Government Without a suppor t package in the Spring Budget, we risk losing more pubs which are at the hear t of community life and play such a crucial role in bringing people together and tackling loneliness and social isolation

“If we want our pubs to sur vive and thrive in the months and years ahead, then the Government needs to use the upcoming Budget to announce a suppor t package to save our pubs and breweries

“Without help, we risk losing our much-loved community pubs for good and face more small and independent breweries shutting up shop – reducing choice for drinkers up and down the countr y

With the cost of doing business rocketing, energ y costs sky-high and customers tightening their belts it is little wonder that hundreds of pubs across the countr y are closing for business or are standing empty We know that the licensed trade can thrive and drive growth in the economy, but only if the Government acts quickly

“That’s why C AMRA is calling on all pub goers to join our campaign for urgent help to save our pubs which includes giving more help with energ y bills from April making the business rates system fairer for pubs and cutting tax on draught beer and cider by 20% to give our locals a fighting chance to compete with the likes of supermarket alcohol ”

CAMRA IS CALLING ON THE CHANCELLOR TO USE HIS BUDGET TO ANNOUNCE:

• A 20% cut n duty c harged on draught beer and cider to help pubs , socia c lubs and taprooms across Great Br itain to compete with supermarket alcohol when the new system of alcohol taxation is introduced in August 2023

• Assurance that the amount of help hospitality businesses receive towards their energy bills will continue at its current level until Spr ing 2024

• Introducing a permanent lower business rates multiplier for hospitality businesses in Eng and to recognise their community value – with funding for governments in Scotland, Wales and Nor thern Ireland to do the same

Pub-goers are being urged to use C AMRA’s e-lobby tool, which quickly identifies your local MP and provides a template letter urging them to back the campaign to save the nation’s pubs and breweries The tool is available at: https://camra e-activist com/page/121106/action/1

Soft Drinks Drive Double-Digit Drinks Sales Growth

Britain s On Premise has recorded a third week of inflation-beating drinks sales growth thanks in par t to strong soft drinks spending during ‘Dr y Januar y ’

The latest Drinks Recover y Tracker from CGA by NielsenIQ shows average sales in the week to Saturday (21 Januar y) were 11% above the equivalent period in 2022 It follows 24% growth in the first week of Januar y and 13% growth in the second week All three figures are above the current rate of inflation of 10 5%

However, the strong star t to 2023 is set against tough trading conditions in Januar y 2022, when many consumers were staying at home because of concerns about the Omicron variant of COVID-19

The Tracker shows drinks sales were in year-on-year growth on each of the seven days of last week and in double-digit growth for six of them Comparisons peaked on Sunday (15 Januar y), when they were 17% up

on the same day in 2022

The soft drinks categor y comfor tably outpaced the market, with sales 18% ahead of last year Beer (up 14%), cider (up 15%) and wine (up 15%) all had good weeks too, but spirits (down 3%) had their worst seven days since November

“With year-on-year growth topping inflation so far in Januar y, it’s clear that consumers are as keen as ever to drink out,” says Jonathan Jones, CGA’s managing director, UK and Ireland “Good soft drinks sales show Dr y Januar y doesn’t have to keep people away from pubs and bars, and it reflects the rising quality and innovation in this categor y However, the dip in spirits sales suggests many consumers are watching their spending carefully It’s also impor tant to remember that comparisons are with a ver y difficult Januar y 2022 so more year-on-year growth is far from cer tain in the months ahead ”

How Could SoftPOS Technology Enhance the Hospitality Industry?

The number of merchants deploying Software Point of Sales (SoftPOS) solutions is expected to reach 34 5 million within the next five years This ar ticle will offer a brief introduction to the technolog y, and a perspective on what impact it will have on the hospitality industr y

WHAT IS SOFTPOS?

SoftPOS can be described as a software solution that conver ts any NFC enabled smar tphone or tablet into a cer tified payment terminal This means that no extra hardware is required The technolog y can either apply to a Commercial Off-The-Shelf (COTS) device or be added to “enterprise devices” – Android OS devices which some companies upgrade specifically for the purpose of their business clients, such as Zebra Technologies, Toshiba, Diebold Nixdorf, amongst many others

By Her vé Thevenin,

Global Marketing Manager Ver tical Sales at Worldline (https://worldline .com/)

Android is by no means the only mobile operator that has integrated SoftPOS into its offering Last year, in Februar y 2022, Apple announced the introduction of a solution capable of transforming an IOS device into a payment terminal, a solution available to merchants of all sizes in the US Similarly Visa & Mastercard have already built their own cer tification / authorisation solution which is available in Europe

BENEFITS FOR ALL

SoftPOS is arguably an example of technological innovation that answers the changing needs and requirements of customers The hospitality industr y is one of many sectors for which SoftPOS technolog y has many use-cases and benefits – may it be restaurants, QSR or hotels

One example is payment at table: upon completion of their meal, guests need to request staff for the bill and then wait again until staff are able to present the payment terminal Not to mention that said POS may be already in use causing fur ther delay Whereas SoftPOS will provide the restaurant staff with the oppor tunity to use the same device to collect both orders and payments – the technolog y is mobile and user friendly

Moving forward the softPOS technolog y can be easily integrated with the restaurant’s core business application - order collection for instance, and not running as a standalone application, resulting in a simple but all-in-one solution for the waiter

This innovation brings value for both restaurant managers and customers: check out gets faster, improving the waiter’s productivity and the customer ‘ s experience at the same time The expected rise of this technolog y is a logical outcome of the massive surge of contactless payments over the past few years – a seamless easy reliable and secure payment method The Contactless Payment Terminals Market repor t found that the global contactless payment terminals market was valued at $13 billion in 2020 and is expected to reach $51 billion by 2026 This would nearly quadruple the size

Fur thermore , a smar t device upgraded with a SoftPOS solution will be compliant with all relevant PCI standards required for payment processing – including the 2019 Contactless Payments on COTS (CPoC) Standard, and the 2022 Mobile Payments on COTS (MPoC) Standard

LOOKING FORWARD

Hoteliers, as any other merchants, are constantly looking for new tools to improve their customer journey whilst cutting down on costs What makes SoftPOS interesting to the hospitality industr y is that it will do just that

The technolog y remains in its early stages and as such the ideal business strateg y for merchants entails a combination of SoftPOS with traditional payment terminals At least at this stage , whilst the technolog y will benefit from fur ther developments over the next few years

Historic Village Pub Keeps it in the Family as New Manager Takes Over from Her Parents

If pubgoers at The Bull Inn at Linton Maidstone think the new face behind the bar looks familiar they’d be right – new General Manager Natalie Alden took over the pub from her parents, after growing up there

Natalie took on the running of the Shepherd Neame pub – which moved from being a tenanted site to a managed house earlier this month – after watching her parents run it for the past 15 years

And she has such a fondness for the establishment, that she had her own wedding reception to husband Charlie there five months ago, with many of the guests being regulars at the pub

Natalie , 39, said: I am completely and utterly in love with The Bull Inn I got married in September here , and all the customers came to the wedding ”

Her parents Kim and Bob were in the hospitality industr y for more than 30 years and Natalie , who has two sisters and two brothers, describes running a pub as ‘in her blood’

She said: “I have lived with the industr y since I was seven; I have lived and breathed it We used to come home from school and Mum was working behind the bar and the head chef would make us our tea

“Whatever I have done in my life over the last 15 years I have kept ending up back here So when my parents decided it was time to move on and it became a managed house , it made perfect sense to apply to become the General Manager ” She said of her parents who are now enjoying well-earned semi-retirement: “My parents have been massively suppor tive of me doing this After all, it’s because of them that I got into the industr y in the first place!

“They have taught me that if you want something in life you have got to work hard for it My parents are incredibly hardworking people , and are great role models for us to look up to ”

After taking on the management of the site , which offers breathtaking views over the valley from its garden terrace , Natalie has been delighted that the vast majority of its staff have chosen to stay on

Some cosmetic changes to the site are planned, but, Natalie emphasises, it will continue to provide the same warm welcome it has done for regulars and new visitors alike that it has done for many years

“The Bull just needs someone here to love her,” she added “And I do love her ”

Burgh Island Enhances Culinary Experience With Appointment Of New Executive Head Chef Craig Davies

Burgh Island Hotel is delighted to announce the appointment of Craig Davies as its new Executive Head Chef Davies’ appointment reinforces the iconic Ar t Deco Hotel’s reputation as one of the UK’s foremost culinar y destinations The Hotel is situated on a private tidal island off the coast of Devon and is one of the

menting menus, as well as maintaining strong relationships with local producers who provide the vast majority of Burgh Island produce Formerly Head Chef at The Scarlet Hotel in Mawgan Por th, Cornwall, Craig brings to Burgh Island Hotel more than 17 years of experience as a chef in both the Southwest of England and around the UK Prior to this he was Head Chef at The George Hotel and then Paschoe House

Earlier in his career, he ser ved as Sous Chef under some of the most experienced Head Chefs in the UK, including John Williams, Marcus McGuinness, and David Kelman

During his career, Craig has contributed to the renown of various restaurants through his ability to devise and prepare distinctive menus, recently reaching the final stage of the Chef Award of Excellence In total, the list of establishments where Craig has worked boasts eight Michelin Stars and more than 40 AA Rosettes

With responsibility for the dining experiences, which are an essential

par t of guests’ experience at Burgh Island Hotel, Craig’s wide-ranging career and exper tise will help enhance the Hotel’s reputation as the proud home of some of Devon’s best fine dining

Giles Fuchs, Owner of Burgh Island Hotel, said: Ever yone at Burgh Island is extremely excited to welcome Craig on board His appointment as our Executive Head Chef will only fur ther enhance the Hotel’s reputation for showcasing the ver y best of modern British cuisine We look forward to welcoming guests to tr y Craig’s inspiring imaginative and delicious dishes in the near future ”

Craig Davies, Executive Head Chef at Burgh Island Hotel, added: “I am delighted to join Burgh Island as its new Executive Head Chef With the Hotel’s outstanding record as a home of creative cooking, I look forward to fur ther enhancing its reputation and curating dishes that will celebrate the best of the local ingredients that we have here in Devon

Hospitality Energy Bills to Almost Double as Support Falls Away

Businesses expect an 82% rise in their energ y bills when the Government’s suppor t is significantly reduced in April, according to a new hospitality sector sur vey

Even before the suppor t ends, businesses expect a 101% increase in energ y bills this quar ter compared to the same period last year according to the joint Q1 Hospitality Members Sur vey by UKHospitality the British Beer and Pub Association, the British Institute of Innkeeping and Hospitality Ulster

The star tling figures were raised directly with politicians today as UKHospitality Chief Executive Kate Nicholls gave evidence to a BEIS Strateg y Committee session on energ y price suppor t

The sur vey also bolsters concerns raised by the sector about the behaviour of energ y suppliers inflating quotes, without justification, with 56% repor ting increased standing charges

The hike in bills is significantly affecting trading in the sector, with 42% of businesses reducing opening hours per day and 34% reducing the amount of days they open per week

In a joint statement, the organisations said:

Hospitality businesses and representatives have consistently warned that the exclusion of the sector from

additional energ y suppor t means venues are facing unsustainable hikes in their energ y bills

“These sur vey results reinforce those warnings, demonstrating the extent of this energ y devastation on venues with bills set to almost double as a result of suppor t significantly reducing Arriving on top of the 101% increase compared to this time last year the hit to the sector could not come at a worse time

“Despite continually raising the alarm over energ y suppliers’ unscrupulous behaviour during this crisis, we continue to see these companies relentlessly pursue excess profits at the expense of hard-working businesses and undermining the Government’s significant investment

November demonstrated the role hospitality can play in delivering growth, even during tough times, but we need to see this recognised by Government action; by reigning in energ y suppliers and their poor conduct and unlocking hospitality’s potential in the Spring Budget

“The dramatic increases we are seeing in energ y prices shows the desperate need for suppor t and investment in hospitality, if our sector is to sur vive the current crisis and go on to deliver consistent economic growth, create jobs and reinvest in our local communities ”

Spending On Travel Set to Rise 4.1% in 2023

Consumer spending on travel is forecast to rise from £50 77bn to £52 85bn in 2023 despite the cost of living crisis, as consumers prioritise their disposable income for holidays and experiences

The 2023 Spending and Saving Repor t: A forecast of the year ahead by VoucherCodes co uk, reveals that this year consumers are estimated to spend an additional £2 08bn on travel, including holidays and weekend breaks As a result, consumers are expected to spend on average £943 per person on leisure , equivalent to £1,850 per household

Whilst some of the rise in spend can be attributed to inflation, the repor t finds that two-thirds of people plan to spend the same or more on travel this year compared to last year (66%)

Despite

Unsurprisingly, August is forecast to be the most lucrative month for travel brands with 10 1% of all leisure spend expected to fall during this month, equating to £5 34bn Over a quar ter of leisure spending will take place in the summer months as this is the most popular time for consumers to go on holiday (28 9%)

Whilst consumers will be spending on travel over the coming year, many will be changing how they book their holidays to keep costs down Over two-fifths plan to choose their destination based on where the best deals can be found (43%), and a fur ther two-fifths plan to book their holidays well in advance to get the lowest prices (42 1%)

Maureen

McDonagh, Managing Director and SVP International at

Cost of Living Crisis

VoucherCodes co uk, comments, “With the last few years being tough for ever yone , consumers are choosing to spend their money purchasing holidays and having a trip to look forward to despite the cost of living crisis The travel industr y has experienced some tough years since the pandemic , so the boost in sales forecast in 2023 will undoubtedly be welcomed with open arms

“However, with consumers ’ budgets being squeezed, it comes as no surprise that many will be looking for ways to cut the cost of their holidays this year We expect many consumers will book their holidays much earlier in the year, and that they will take advantage of sales and discounts to make their money go fur ther ”

8 in 10 Night-Time Businesses

“On a Knife Edge” Survey Reveals

A NTIA a flash poll of its members assessing the current and new energ y relief scheme announced by the Government and the projected impacts on businesses leading into the second quar ter of the year, has revealed that a staggering 82% of night-time economy businesses are under threat, with the new scheme expected to have no impact on them whatsoever

UNDER THE CURRENT ENERGY RELIEF SCHEME

• 45 2% of Respondents have seen over 200% Rise in Energ y Costs

• 11 3 % of Respondents seeing over 400% increase in cost

• Under the current Energ y Relief Scheme 48 4% Barely Breaking even – 32 3% Losing Money (80 7%)

UNDER THE NEW ENERGY RELIEF SCHEME

• 51 6% of Respondents will see over 100% Rise in Energ y Costs

• 16 1% Seeing over 400% increase in cost

• Under the new Energ y Relief Scheme 42 9% Barely Breaking even – 39 7% Losing Money (82 6%) Feedback from the sector on what has had the biggest impact on the sector energ y crisis included 43 3% of respondents saying the greatest impact will come from the Government Energ y Relief Scheme , 30% Reconstructing & Management of energ y Use/Rates and 23 3% relying on Oil & Gas Market Fluctuation

It has also been highlighted by many in the sector that while the energ y relief scheme alongside oil and gas market fluctuation has brought the energ y prices down, there is still a considerable level of financial pressure being placed on the sector through indirect costs from the supply chain, who are faced with a similar trading environment The challenge is that frontline businesses are unable to increase current price levels for fear of impacting consumers at a time when they have less disposable income

Michael Kill CEO NTIA Says: “Independent businesses are being ignored recent figures from CGA Neilson have shown a 13% contraction in independent licensed premises businesses, compared to 3% contraction in the managed sector

“While the Government talks about long term strateg y and growth, businesses and livelihoods are being lost today Energ y companies have profiteered off the Government’s energ y relief scheme , to the detriment of the night time economy and hospitality sectors ”

“With today’s figures showing a significant shift in for tune from April when the new energ y relief scheme is implemented, with 7 4% more businesses losing money after April under the new scheme , with a total of 82 6% either losing money or barely breaking even under the new scheme compared to 80 7% under the current relief scheme ”

“The Government must commit to suppor t for the industr y in the coming March Budget ”

Sacha Lord NTE Advisor Greater Manchester / Chair NTIA says:

“Throughout, the Government seemed only interested in getting feedback from the big Hospitality chains, when actually the independents make up 80% of the sector ”

“Not only have , in many cases, the energ y firms cashed in on the suppor t, by failing to pass it on to businesses; but we are now seeing that the suppor t isn’t really touching the sides ”

“We are all seeing daily closures now, across the whole of the UK, with London seeming to feel the impact the most ”

“I cannot understand why this current Government has failed the sector, unlike other Governments across Europe , who recognise the impor tance of the sector ”

“Recession” Forecast for UK Economy

UK economy expected to be only major economy to shrink in 2023

IMF

The UK economy will contract and perform worse than other advanced economies as the cost of living and hight taxation continues to hit businesses and households, the International Monetar y Fund (IMF) has said

The IMF said the UK economy will contract by 0 6% in 2023 rather than grow slightly as previously predicted, adding that while the prospects for ever y other member of the G7 group of leading developed nations had improved or remained unchanged since October, rising interest rates and higher taxes had made the outlook for the UK gloomier

Pierre-Olivier Gourinchas, the IMF’s economic counsellor, said 2023 would be “quite challenging” for the UK as it slipped from top to bottom of the G7 league table “There is a sharp correction ” he added

The IMF said Britain’s expected GDP fall reflects “tighter fiscal and monetar y policies and financial conditions and still-high energ y retail prices weighing on household budgets

Today s forcast effor ts by chancellor Jeremy Hunt to talk up UK growth prospects in his first major speech in the post, declaring that “declinism about Britain was wrong in the past and it is wrong today”

Mr Hunt said: “The governor of the Bank of England recently said that any UK recession this year is likely to be shallower than previously predicted, however these figures confirm we are not immune to the pressures hitting nearly all advanced economies

“Shor t-term challenges should not obscure our long-term prospects – the UK outperformed many forecasts last year, and if we stick to our plan to halve inflation, the UK is still predicted to grow faster than Germany and Japan over the coming years ”

UKHospitality Chief Executive Kate Nicholls said: “The IMF’s growth’s forecast is a frustrating reflection of the economic challenges that lie ahead for the countr y

“Hospitality has proven it can generate rapid economic growth with the right suppor t and investment, which I’d urge the Government to now commit to the sector We saw this potential realised in November where the sector was pinpointed as the main reason for unexpected economic growth

“However, hospitality businesses in the UK find themselves hamstrung by loans they took out during the pandemic , unlike many of our European counterpar ts that benefitted from grants

“The indebted nature of the sector needs urgent attention and I’d urge the Chancellor in his Spring Budget to direct banks to allow an extension of the CBILs repayment term by 10 years and instruct HMRC to offer greater flexibility on ‘Time to Pay’ in order to relieve stress on business cashflow

“Implementing the right measures now can see the sector sur vive current challenges and also allow it to thrive into the future; delivering much-needed economic growth and job oppor tunities ”

UKHospitality Launches New Education Landscape Guide

As the education system continues to evolve , the new Education Landscape Guide will help businesses understand what path they can take to fur ther improve their recruitment training and skills development

The guide , created in par tnership with the Strategic Development Network, showcases how investing in skills and talent at an education level can help businesses discover new talent develop their existing team create new par tnerships and increase their work within the community

The accompanying Index goes step-by-step through the different ways to get involved, outlining the level of commitment required and the benefits from par ticipating

UKHospitality Chief Executive Kate Nicholls said:

“Investing in developing our own pipeline of talent has never been more important and this guide offers a wealth of information on how to do just that, in a way that works for your business

Whether it s taking on an apprentice , offering workplace experiences through a local school or providing exper t guidance to teachers, there are now so many ways to engage that benefit recruitment and staffing in the long-term

UKHospitality set out in its Workforce Strateg y the need to make these sor ts of initiatives and qualifications more widespread and it’s really encouraging that we now see so many businesses heavily engaged in skills and training

“There aren’t many sectors that can rival hospitality’s career offering with the variety of roles available and the buzz it offers along with the prospect of going from bar to board in a matter of years ”

The guide includes a few of the countless success stories from people working in the sector about how developing their skills and training has helped them progress These include examples from Greene King, HIT Training, Marriott Hotels and Umbrella Training

UKHospitality Skills Director Sandra Kelly said:

“The education landscape is ever-changing and it can be complex to navigate , for both students and employers That does mean there are hundreds of entr y points to get involved, par ticularly with the introduction of hospitality T-Levels this year

UKHospitality has worked ver y closely with the Strategic Development Network to produce this guide dedicated for hospitality and we ’ re excited to go even fur ther in how we can help businesses develop their next generation of talent ”

Average Wages for Hospitality Workers Have Risen 53% in the Past 10 Years – the Highest of Any Industry in the UK

Minimum wage increasing and recent shor tages of overseas workers have pushed wages higher

Construction workers see 39% increase in average pay over the last 10 years

The fastest-rising wages in the UK over the past decade have been in the hospitality sector*, with average weekly earnings for full-time workers rising 53% from £328 per week in 2012 to £502 per week in 2022** says Hazlewoods Char tered

Accountants and Business Advisers (see full table below)

Hospitality workers have also experienced the fastest wage inflation in the past year, with average weekly earnings jumping 23% from £409 in 2021to £502 in 2022

The average hospitality worker has experienced four times as much wage inflation as the UK’s average worker, with average wages increasing 4 9% from £696 per week in 2021 to £729 in 2022

Rebecca Copping, Associate Par tner at Hazlewoods, says the increase in wages over the past decade is par tly due to rises in the National Minimum Wage This figure has risen by 53% in the last ten years, from £6 19 per hour in 2012 to £9 50 in 2022

Wage inflation in the hospitality sector in the past year has also been fuelled by labour shor tages, with Brexit restrictions reducing the number of workers coming to the UK from the EU Under the UK’s new immigration system, overseas workers must apply for a Skilled Worker visa However, relatively few jobs in hospitality meet the skill and salar y criteria required

As a result of these shor tages, employers have been forced to increase wages to attract British and Irish nationals to these positions

Rebecca Copping says: “Hospitality workers have seen minimum wage rises and Brexit combine to drive up their wages sharply over the past ten years ”

“Recruiting from what is a now a finite pool of workers in a much more competitive market has mean pay levels have had to increase markedly ”

“Higher wages are good news for the staff in the sector but they are putting the industr y ’ s weak margins under even greater pressure ”

Construction workers see second highest wage inflation over the past year

The construction industr y has experienced a 38 7% rise in average pay over the past ten years, rising from £560 per week in 2012 to £777 in 2022 Weekly earnings have risen 9 6% in the past year, the second highest of any industr y sector in the UK

Weekly pay has been inflated by existing worker shor tages being exacerbated by a lack of new entrants and apprenticeships into the sector as well as a reduction in labour coming into the UK from the EU

The demand for experienced labourers with exper tise in areas such as bricklaying and plastering is also forcing construction firms to compete with one another allowing in-demand workers to pick and choose projects offering the highest wages

Rebecca Copping says: “Construction businesses ever ywhere are being forced to pay higher and higher staff costs just to get projects over the line ”

“Intense competition among employers for skilled workers has driven up weekly pay rates across the board ”

THE 10 INDUSTRIES WITH THE HIGHEST 10-YEAR WAGE INFLATION

Greene King Donates £10,000 to LGBTQ+ Charity Switchboard

Greene King has this month donated £10,000 to LGBTQ+ charity Switchboard, raised through the sales of its limited-edition Progress Pale Ale in Greene King pubs

The pub company and brewer first launched Progress Pale Ale on a limited run in 2021 to celebrate Pride and raise money for Switchboard LGBTQ+, with 20p of ever y pint and 10p of ever y bottle sold donated to the charity

Due to its success, a second run of the ale went on sale last summer and has since resulted in a fur ther £10,000 donation to the charity

The funds raised will go towards suppor ting the ever-increasing caller volumes that Switchboard is currently facing from members of the LGBTQ+ community and beyond Whether it’s a personal challenge or one facing a friend or family member, Switchboard talk to people across the UK wishing to discuss issues ranging from sexuality, gender identity, mental and sexual health, isolation and more Switchboard is run mostly by volunteers and provides a confidential and non-judgemental helpline for LGBTQ+ people looking for a sense of community, suppor t or information, 365 days a year

The development and launch of Progress Pale Ale , which was named after the Progress Pride flag, was driven by The Village Greene – Greene King’s LGBTQ+ employee-led inclusion group, which champions and suppor ts lesbian gay bi and trans team members

Village Greene has helped the national pub company and brewer take positive , practical steps towards ever yday inclusion – such as encouraging team members to share pronouns on email signatures and providing them with a range of easily accessible internal resources to enable them to learn more about gender and sexual identity

Scott Frankham, Village Greene Lead at Greene King, said: “The work Switchboard does is incredibly impor tant for the LGBTQ+ community, and we ’ re proud to have raised another £10,000 to suppor t the charity through sales of Progress Pale Ale

“As the hear t of local communities, pubs play a vital role in suppor ting the LGBTQ+ community, and the Village Greene employeeled inclusion group will continue to ensure inclusivity is at the core of all we do, to help promote allyship between team members and suppor t our guests to feel a sense of belonging ”

Steph Fuller, General Manager at Switchboard, the national LGBTQ+ helpline said: “The £10,000 donation from Greene King means that we will be able to meet the ever-rising demand for our ser vices in these difficult times for the LGBTQ+ communities With Greene King’s generosity we ’ re able to onboard more volunteers than ever in our recent histor y ”

“We are delighted that Greene King has continued to suppor t us and raise awareness of the ser vice we provide and look forward to continuing to work together ”

How to Cut Water Use, Bills and CO2 in One Simple Step

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on ever y three urinals operated, simply by switching to waterless technolog y

These findings have been released by Smar ti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memor y leading to water shor tages and drought measures across the UK

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

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

including Covid-19, influenza and norovirus

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

Utilising an eco-friendly bio-block enzyme ring and integrated biotablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral - a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes

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

Visit https://smar tilimited

BII Writes to Chancellor Calling for Urgent Support Ahead of Budget

The BII has written to the Chancellor, calling for fur ther suppor t for its members ahead of the Spring Statement in March

Results from a recent joint sur vey of BII, UKH, BBPA and Hospitality Ulster members, revealed the ongoing fragility of pub businesses, with half of BII respondents at risk of failure in the next 12 months, 43% not making a profit and 1 in 3 having no cash reser ves

The pressure from soaring inflation and ever rising costs across their businesses over the past year has seen pubs forced to make major changes to their trading fur ther damaging their vital recover y with 60% reducing opening times and 1 in 3 reducing opening days to mitigate the significant rise in energ y par ticularly

Steve Alton, BII CEO commented: Our nations pubs have been devastated by the huge inflationar y rises across all areas of their businesses

and in par ticular energ y costs ,which now represents the biggest single threat to their sur vival 50% of respondents to the joint sur vey have had to renew their energ y contracts in the last 6 months of 2022, at a time of when prices were unfairly high in a non-competitive market

“It is vital that our pubs are recognised as the essential businesses that they are , at the hear t of their communities, providing not just tangible social value but also skilled and flexible local employment We offer employment oppor tunities that are open to all with the ability to deliver essential business skills, to build skilled jobs and careers, in our sector and beyond They need and deser ve suppor t and investment, and without it we will see widespread business failure on a huge scale

“We are calling on the Chancellor to provide that suppor t with a sector specific reduction in VAT and a long term business rate reform

through a reduction in the rates multiplier for our sector, recognising our unique social value in ever y community We are also asking for Government to deliver fair and reasonable energ y costs for pubs and an ability to re-contract poor and unfair energ y deals secured in 2022

“These measures, alongside an enhanced draught duty reduction for beer ser ved in pubs with full deliver y of the Alcohol Duty Reform including a freeze in beer duty, would ensure our members and the wider hospitality sector can deliver the growth, employment and social value needed in towns and cities across the UK ”

Read the letter to the Chancellor go to https://tinyurl com/3vnvwf4b

UKinbound Outlines Key Measures to Grow Inbound Tourism to the

The trade association has submitted its key asks to Government ahead of the March Budget Trade association – UKinbound, has submitted its key asks to the Government ahead of the Spring Budget on 15 March These include:

• Re ntroducing VAT free shopping for international vis tor s whic h would generate £4 4 billion over two year s for the UK economy, with a net benefit to the Treasur y of £1 3 billion

(Source: Oxford Economics)

• Reforming business rates and extending suppor t for retai businesses beyond Apr il 2023 The recover y of the UK’s nbound visitor economy is dependent on a fully funct oning domest c leisure , retail, and hospitality industr y The current inflation and energy costs pose a threat to all these sector s and the Government must act to safeguard business interests across the countr y

• Creating a new Youth Group Travel Sc heme for under 18s This would provide a solution to the damaging impact that has been caused by the removal of EU, EEA and Swiss citizen ID cards in 2021 as a form of travel document allowing entr y into the UK This new sc heme has the potential to generate £130 million for the UK exc hequer annually (Source: Tour ism Alliance)

• Expanding and reforming the Youth Mobility Sc heme (for 18 – 30 year olds) whic h is currently under-utilised as a cultural exc hange programme due to the small number of countr ies with whic h the UK has a YMS agreement Bilateral agreements need to be negot ated with individual EU countr ies in order to re-establish the ability of young people to work live and move more easily between the UK and EU

• Introducing a new five-year visitor visa whic h would ensure our visa and entr y systems are globally competitive An

UK

additional £2 billion could be generated in revenue for the government (Source: Tour ism Alliance) by reducing the cost of a five-year mult p e entr y visa to £145 and encouraging international visitor s to upgrade from a £95 standard visa thus stimulating demand for return visits

• Increasing Vis tBr itain s budget so it can increase its effor ts to successful y market the UK to key markets around the world

• Freezing Air Passenger Duty (APD) for the remainder of the parliamentar y term – The UK has a comparatively high rate of APD and freezing it for the remainder of the parliamentar y term would provide the UK with a competitive advantage Joss Croft OBE, CEO of UKinbound comments:

The Government has set a target for itself to increase the levels of inbound visitors and spend to the UK by the end of this year to the levels seen in 2019 However, in the current climate , this is exceptionally challenging and has been exacerbated by the reintroduction of testing restrictions placed on arrivals from mainland China – a key market for inbound tourism

“The upcoming Budget presents a fantastic oppor tunity to implement policies that will not only enable government and the industr y to reach these targets but surpass them The next six months are critical to our industr y ’ s recover y and its ability to bring significant new expor t revenue into the countr y, and taxation to the Treasur y which will directly aid the UK’s balance sheet and crucially suppor t the Government’s Global Britain ambitions

Mobile:

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UK Hospitality Staffing Issues Less Acute Than In Other Countries

The UK is least likely to repor t hiring as its biggest challenge; the countr y has high staff retention levels compared to other European countries reveals Lightspeed’s new Global State of Hospitality Repor t Lightspeed Commerce Inc has unveiled its Global State of Hospitality Industr y Repor t for 2022 – a representative body of research sur veying the opinions of hospitality leaders across the United Kingdom, Australia, Canada France Germany the Netherlands and the United States

While the repor t explores challenges and trends and the impor tance of technolog y throughout the global hospitality industr y it has also revealed that, contrar y to popular belief, staffing issues in the UK hospitality sector are not as stark as widely repor ted

A combination of factors including Brexit, Covid, and the countr y ’ s cost-of-living crisis, have shouldered the blame for staffing issues – from hiring to retention – in the UK hospitality sector

Yet while all economies are suffering to some extent, staffing in the UK is in better shape than many had anticipated

RETENTION

UK restaurants have considerably less of an issue with staff retention than the USA or Australia Just 34% of UK businesses repor t they have ‘struggled to retain staff ’ compared with 50% in the US and 42% in Australia

The picture is much the same in Europe where the UK is marginally ahead of its EU neighbours, Germany and The Netherlands, with only France repor ting higher staff retention figures

Of the basket of countries analysed by Lightspeed, UK hospitality businesses repor ted the second highest ability to maintain staffing levels (30%) behind only Germany (31%) The USA had the most issues with maintaining staff levels (18%)

increased wages to improve hiring and retention Indeed, German businesses were the most likely to have reduced their opening hours in response to staffing shor tages

UK hospitality firms’ likelihood to have increased wages is comparable to ever y nation except the USA and the Netherlands However, UK businesses were most unlikely – by considerable margin – to have reduced hours in response to staffing shor tages

difficult to manage , while 62% have changed their menu offering to improve margins, and 45% repor t using lower-cost ingredients to improve their finances A majority (69%) have raised their menu prices in 2022

With new technolog y allowing these processes to be digitalised, restaurateurs have adapted accordingly, and 40% of businesses are now using technolog y to automate more tasks (e g , smar t inventor y management, accounting, contactless ordering etc )

Just 12% of UK firms say business is ‘booming’, while 14% say they were doing better before COVID-19 hit 32% identified their current position as okay The good news is that 38% are growing – and bouncing back

This trend may be shor t-lived for local restaurants, with over half UK consumers sur veyed (53%) claiming that they cannot suppor t businesses within their community due to inflation

This finding is not to say that UK firms are not reducing their opening hours A recent repor t from the UK s Office for National Statistics (ONS) found that hospitality businesses were more likely than any other industr y to say they plan to cut trading by at least two days per week in November 2022 – but as a response to spiralling energ y costs, rather than staffing issues Indeed, 39% of UK hospitality firms are anticipating changes in operating hours next year

Lightspeed research also revealed that technolog y has become one of the primar y ways in which businesses are combatting staffing issues In fact, almost half (48%) of hospitality merchants globally are choosing to expand or star t their online ordering business to offset their current staff shor tages More generally 57% of UK restaurateurs agreed that the technolog y adoption was critical to the sur vival of their business over the last 2 years

BIGGEST CHALLENGE

Of all the countries analysed, the UK was the countr y least likely to repor t ‘hiring staff ’ as its biggest challenge Of much more concern to UK businesses was rising food/ supply costs, which the countr y is suffering from more than any other in the repor t

OPERATIONS

The biggest staffing issue for UK hospitality firms was in regards to staffing numbers, with 43% repor ting they are operating with fewer staff than needed – exactly average among all countries sur veyed In Germany, 54% of businesses don’t have enough staff, while the figure in the Netherlands is 33%

How countries have replied to staffing shor tages – and the outcome of measures implemented – is notewor thy German hospitality businesses have the highest staff shor tages but were also the least likely to have

Among UK businesses 71% say their menu pricing has become more

Staff at UK restaurants may also feel the inflation-linked pinch to their gratuity A majority of British consumers (51%) say they will not be able to give higher tips this year This figure is about average but unfavourable compared to US and German consumers (31% and 34%) However, it is a considerably smaller propor tion of consumers than the French (63%)

Peter Dougher ty GM of Hospitality at Lightspeed said:

“There can be no doubt that the UK’s world-renowned hospitality sector has suffered due to a number of factors beyond its control However, it is in no worse of a position – arguably much better – than other countries ”

“This news offers little in the way of solace to the sector ; the data does, after all, show fairly high levels of staffing struggles But it is interesting nonetheless that even accounting for a factor unique to the countr y – Brexit – these struggles are comparable to other countries

It is clear that while staffing is comparable to other major economies, rising costs in the UK are far more acute , and efficiencies will need to be made Lightspeed will therefore continue to provide innovative , omnichannel solutions that will help our merchants streamline their operations and provide even greater experiences for their customers”

According to Tim Dennis General Manager at the White Building (Silo and Crate Brewer y) staffing the right team that contributes to a team culture is a challenge: “If I'm working in hospitality, I d rather have people who actually come and train and care about the business rather than paying for temps

I like to have people who come in and feel they're par t of the team and reap the rewards of being par t of the team: the camaraderie , the discounts they get, the fun they have here and the colleagues they work with”

To learn more , click here Read the full Lightspeed Global Hospitality Industr y Repor t at https://tinyurl.com/2jff5ces

Taking Steps Towards A Sustainable Future For Hospitality Businesses

topic of sustainability is only going to grow

Yet while the appointment of a chief sustainability officer might not be possible , there are other steps hospitality businesses can take today to help foster a sustainable future One of the ways that pubs and bars off the mains gas grid can unlock significant reductions in their carbon emissions is through the transition to sustainable fuels

UNDERSTANDING YOUR OPTIONS

Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste , residues and sustainably sourced materials

With busy pubs and bars requiring a fuel source that offers increased reliability and a controllable flame for cooking, Futuria Liquid Gas can be utilised for a variety of uses, such as hot water, heating and cooking requirements In addition, Calor’s range of storage options, including underground tanks, which can be hidden out of sight, means there’s a solution for ever y business

THE FUTURE WITH CALOR

As the drive towards net zero continues to gain pace UK businesses are continuing to put sustainability at the hear t of their operations Research has highlighted that almost two fifths (37%) of UK businesses have appointed a chief sustainability officer, while over half (56%) have an employee in post, whose remit includes sustainability

And, with the UK Hospitality Association unveiling its 10 pledges to guide those working in the sector to net zero by 2040, it’s clear the

Available in a 100% blend, bulk Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%4 compared to conventional LPG For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, hospitality customers, while also highlighting the amount of CO2 saved

As par t of its commitment to offer its customers 100% sustainable energ y solutions by 2040, Calor is raising awareness about off-grid energ y options and encouraging hospitality businesses to make the switch to bulk Futuria Liquid Gas – helping to suppor t pubs and bars across the UK to deliver on their sustainability goals for today and tomorrow

To find out how Calor can help you reach sustainability targets visit www calor co uk/hospitality

Veganuary 2023 Breaks All Records in Campaign’s 10th Year

community about their experience the sur vey identified that ten per cent more men chose to take up the Veganuar y challenge than women Overall only 28 per cent of consumers stated that they took par t Over 70% of respondents indicated that they enjoyed meat and dair y too much, with 15% stating cost as a reason Just over 14% said it was too much effor t, while 13% said their family wasn't interested in joining More women than men were concerned about cost and effor t (17% vs 10%)

VEGANISM TO SAVE CASH OVER HEALTH

Veganuar y, the global organisation encouraging people to tr y vegan in Januar y and beyond, has again broken all previous records and welcomed more par ticipants than ever before with 706,965 people officially signing up from nearly ever y countr y in the world Only Vatican City and Nor th Korea (where the internet is banned) are missing from the official list of par ticipants for 2023 – the 10th year the campaign has taken place

But even the record-breaking sign-up number is likely to be just the tip of the iceberg as several studies have suggested total par ticipation in Veganuar y is significantly larger than the number of people who register through Veganuar y s website In a YouGov sur vey conducted in Januar y 2023, 4% of UK respondents repor ted par ticipating in Veganuar y during the month, while a 2022 YouGov poll found that 9% of Brits had ever par ticipated in Veganuar y since the campaign began in Januar y 2014 These figures provide an exciting glimpse into the broader public par ticipation in Veganuar y and its influence as a social movement

Reflecting on the success of the 2023 campaign, Veganuar y ’ s Head of Communications Toni Vernelli says: "The impact our food choices have on the planet is getting harder to ignore and it’s ver y inspiring to see so many people around the world star ting the new year by taking action Attitudes towards veganism are changing, and Veganuar y ’ s just-give-it-ago-for-a-month-and-see-what-you-think approach has undoubtedly played an instrumental role in this shift, offering a non-judgmental way for businesses and individuals alike to explore a transition towards plant-based ” As Veganuar y ended Vypr asked consumers about their views on the challenge Asking a nationally representative sample of its 65,000-strong

Health wasn't a driving force for those who took par t, with 33% stating they were taking par t to save money Instead, it seems the challenge element was a key factor with 31% stating that they loved a challenge and 23% saying they'd always wanted to give Veganuar y a go However, health reasons were still reasons for consumers to take par t 27% stated it was for health reasons, with 20% citing their par ticipation as par t of detox for 2023 Breaking the results by gender, more men, at 35%, were interested in the challenge aspect of Veganuar y, compared with 26% of women

The results show that par ticipating in Veganuar y wasn't a walk in the park, with only 15% stating it was easy However, 34% said it was okay, and 32% said it was challenging

11% claimed it was ver y difficult This could be due to accessing suitable products or changing many of their diets to plant-based ingredients 60% of respondents sourced their food products for Veganuar y from supermarkets with 25% saying that they used a specialist high street store Around 23% commented that they used a convenience store , with 21% using online specialists Good news for markets with just under 20% saying they purchased their Veganuar y produce from a market A data review showed that 24% of women bought vegan foods from convenience stores versus 21% of men more men purchased from specialist stores (32% vs 15% of women)

SO WHAT PLANT-BASED ALTERNATIVES DID CONSUMERS CHOOSE?

Only 11% went without meat/dair y alternatives suggesting that plantbased options are popular for those transitioning from omnivores to vegans Of those who did, 28% said they wanted the full vegan experience , whereas 25% said meat and dair y alternatives were too expensive The taste was also a factor, with 20% saying they'd previously tried options and didn't enjoy the product's flavour

Veganuar y aims to encourage par ticipants to continue veganism, and 34% of respondents said they would in par t However, the same number (38 82%) stated they wouldn't continue , with just over 32% stating they would

60% of respondents felt convinced there is enough choice for those who want to eat vegan products However, some respondents, 40%, said there wasn't and they struggled to find what they wanted Only 18% felt that vegan products were good value; however 32% stated they were too expensive Half of the respondents said it was balanced, with some products being cheaper than others

Ben Davies, the founder of Vypr, comments: "There are many reasons for people to take on the Veganuar y challenge , especially during this current cost of living crisis Some will be looking to cut back on their weekly grocer y bills, whereas we can also see those who embrace the challenge This is likely to be easier as more plant-based products are available However, consumers are clear that taste remains a key priority, and producers must continue product innovation in this categor y "

DRS Enforcement Delay Required as Unanswered Questions Linger

UKHospitality Scotland has asked the Scottish Government to delay any enforcement of Deposit Return Scheme (DRS) regulations until businesses have the required information and time to prepare properly

In a letter to the Circular Economy Minister Lorna Slater MSP UKHospitality Scotland highlighted that, despite the best effor ts of businesses, they are still unable to adequately prepare for the planned introduction of the DRS scheme on 16 August

There remain unanswered questions on monitoring returns, accounting, deposit refunds, exemptions, and VAT A commitment from the Scottish Government that it will not enforce the regulation immediately, recognising that businesses are doing all they can to prepare with limited information, would provide significant reassurance

UKHospitality Scotland Executive Director Leon Thompson said:

“There is deep concern among Scottish hospitality businesses that the sheer lack of clarity on key issues,

like VAT and monitoring will mean they are simply unable to be ready for the launch of DRS in August

“These are businesses that are committed to a successful scheme and in some cases are international companies with a great deal of experience with DRS in other countries The fact they still have these concerns, so close to the star t date , demonstrates the poor state of preparedness of the scheme

“Venues are desperate for more information but with that not for thcoming, the Scottish Government and SEPA should extend an olive branch to business and make a public commitment to at least delay enforcement of the regulations at the go live date of 16 August for an extended period, while businesses adapt Without it, there are many ner vous businesses that fear they could face repercussions through no fault of their own

“Making such a commitment would show the Scottish Government understands the concerns of business and wants to work with them, not against them ”

Greene King Partners with Sports TV Presenter Jeff Stelling to Support Cask Pubs

Greene King has recently hosted its fifth event with spor ts presenter, Jeff Stelling, as par t of a series of evenings to encourage guests to enjoy some of the best things about British pubs cask beer and quizzes

The brewer y has launched several competitions over the last six months for managed, lease & tenanted and free trade customers to win a spor ts evening with Jeff Stelling, with Abbot Ale beer and merchandise supplied, all free of charge The last event was at the Green Man, par t of Punch Pubs, in St Albans on Tuesday 24 Januar y

As par t of a wider par tnership with Jeff Stelling and Abbot Ale , the events have been aimed at helping the nation slow down and enjoy the best and most simple things in life , such as a quiz at the local pub or savouring a pint of cask beer

Greene King has hosted the events in pubs in Nottingham, Sudbur y, King’s Lynn, Cardiff and added St Albans to the list last week The

evenings have also included a Q&A session, with questions submitted to Jeff on the night and guests have also been offered a free taste of Abbot Ale celebrating and encouraging guests to enjoy the delicious malty beer

Emma Hibber t Marketing Controller for Abbot Ale said: “We have loved working with Jeff to help suppor t our customers with these exciting events for their community and putting on a spor ts quiz like no other Abbot Ale is a popular choice across the countr y, however it’s also great to get guests sampling our premium cask ale and encouraging more people to visit their local pub and enjoy quality cask beer because there really is nothing better ”

Jeff Stelling also added: “It has been a pleasure to work with such a great brewer y and Abbot Ale really is a fantastic cask beer, that is truly meant for savouring I’ve had a great time touring some of Britain’s friendliest pubs and getting to provide guests with something a little different on a weekday evening ”

Bank of England Raises Interest Rates by 0.5% in Tenth Consecutive Increase

The Bank of England has raised interest rates by a fur ther half percentage to 4%

The Bank said that the UK is still headed for a recession but stressed that the economic downturn could be shallower and shor ter than previously expected

This was the Bank’s tenth successive interest rate increase it hinted that there is a chance it might be the last for the time being saying that it would only raise rates fur ther “if there were to be evidence of more persistent pressures ” than in its forecasts

The UK is expected to suffer a recession of five consecutive quarters, star ting in the first three months of 2023 A recession is defined as at least two consecutive quar ters of falling output

However, the decline will be much softer than in previous recessions, such as during the 2008 financial crisis

Taking to social media UKHospitality CEO Kate Nicholls said:

“This adds significant pressure to businesses with CBILs and other debt – impor tant Chancellor takes this into account in his for thcoming Budget to give hospitality and other sectors a breathing space and help to address costs of business to avoid fur ther price hikes & inflation

Lionel Benjamin, co-founder at AGO Hotels: The hike today of interest rates to 4% may be a necessity to kerb inflation, though the impact on the hospitality industr y is not good news

The hotel sector is grappling with several challenges specifically rising energ y prices and third-par ty suppliers upping their prices in line with inflation

AGO Hotels have seen overall costs rise to an average of 43% from 36% over the last six months Today s announcement means a fur ther tightening of the purse strings with spending needing to be managed par ticu-

larly carefully, especially as these additional costs cannot make their way to the consumer

“Interest rates are impacting deals in the market There has been a slowdown in transactions as investors evaluate the impact of interest rates on the cost and availability of debt We are also seeing a debt funding gap as lenders adopt a view of declining real estate values versus pre-pandemic levels

The sector held its own in 2022 with some record growth in rate and occupancy, this performance recover y may stall as we face uncer tainty in the market and operational costs continuing to rise However, the sector remains of significant interest to the long-term investors who understand the cyclical nature of Hospitality ”

Jonathan Moyes, Head of Investment Research, Wealth Club “The Bank has played it safe with interest rates this month, with a 0 5% interest rate rise – in line with expectations

Whilst we are not surprised by this course of action, we can understand why two committee members were calling for the Bank to pause Previous rate rises are already having an impact on the real economy, most notably through lower mor tgage approvals, and inflation looks to have turned a corner and is expected to fall sharply to just 1% by 2025

The Bank is grappling with the question of how sticky wage inflation is likely to be over the forecast period It highlights private sector regular pay growth has been notably stronger than expected The labour market remains tight and with national strike action ongoing it may be some time before the Bank gets the visibility it wants on wage negotiations

This was a much more optimistic tone from the Bank Interest rate rises are expected to peak by mid-2023 at 4 5% before easing back, inflation (CPI) is expected to fall to just 1 0% in 2025, and GDP growth has been upgraded significantly from its November forecast ”

New Education Films Explain the Role of Pubwatches and Their Powers

Licensees who want to set up or know more about the issues surrounding Pubwatches can get all the information they need by watching a new range of shor t information films on NPW FAQ

YouTube page

The films answer some of the frequently asked questions that members of the pub, hospitality trade and general public ask about a Pubwatches and their powers

THE FIVE SHORT FILMS, WHICH RUN AT AROUND TWO MINUTES EACH, COVER –

What is a Pubwatc h?

Can Pubwatc h sc hemes ban people?

Can Pubwatc h sc hemes control per sonal information?

How can Pubwatc h member s ident fy a per son who has been banned?

How long should we ban people?

The five shor t films and a longer combined edition can be seen on the NPW FAQ YouTube page

Steve Baker, chairman of National Pubwatch, OBE said: “I hope that these films will provide people with a quick and simple means of obtaining answers to a range of issues For example , I have personally been asked to explain banning ‘tariffs’ quite recently on a number of occasions so we have included that subject in the FAQ 5 ‘For how long should we ban people?’

“I would urge anyone interested in understanding some of the basic issues about how Pubwatch schemes

might operate , to spend a few minutes watching the films And I have no doubt that some of the public misconceptions around Human Rights and Data Protection will become clearer ”

The FAQ series has been produced for NPW by Mini Mammoth films NPW would like to thank the management of The Gig House , Wokingham for the generous use of their venue NPW provides a range of free public ser vice and educational films on its YouTube page https://www youtube com/playlist?list=PLfg9 Y 8V4FIBGuewigG6aKVlUYKVWDEUp

Its free training film called Suppor ting Vulnerable People , allows licensees to help take frontline staff through a variety of scenarios on how to ensure the safety of customers The film can be viewed here

National Pubwatch also works in par tnership with Best Bar None , the Home Office backed accreditation scheme for licensed premises to suppor t licensees and independent operators to reduce alcohol-related crime and meet their obligations under the Licensing Act

There are 18 updated policies and procedures which are free to download for operators on both the National Pubwatch and Best Bar None websites These include a range of topics from safeguarding vulnerable persons, Challenge 21/25, crime and disorder, drugs, searching and overcrowding The policy documents which are available in pdf and Word versions can be viewed at https://www nationalpubwatch org uk/policy-documents/

Protein Packed Porky Snacks Sales and Profits (We Know… It’s a Mouthful!)

With “Keto Diet” being the second most popular diet searched for in the UK1, protein snacking meets a growing need among today’s consumers Recent research showed that 29% of pork snackers are looking to reduce their carb intake and 27% want to increase their protein intake2

But snackers still want great taste! This is why pork snacks are increasingly popular amongst consumers looking for high protein, low carb options Pork snacks, such as Crispy Strips and Pork Crunch, really deliver on taste with a rich flavour - and a crunchy texture so often lacking in other meat snacks They are also the perfect on-the-go high protein snacking choice - Crispy Strips are high in protein, high in fat and have ver y low carb content, making them a pork-tastic keto friendly snack! Perfect for that mid-afternoon slump, a pre or post g ym workout, - or simply great with a drink of an evening!

Matt Smith, Marketing Director for Tayto Group, the family-owned British company who are the No 1 manufacturer of pork snacks with a 74% share3 explains, “Meat snacks have long been a go-to solution for consumers looking

for a high protein snack, but Mr Porky Crispy Strips is rapidly gaining a loyal following With 20 7g of protein and only 0 1g of carbs per 35g pack, Crispy Strips really is the protein-packed porky snack And proudly spor ting a Great Taste award, consumers can be confident that it also delivers on taste!”

Available in a range of formats including SRP and clip-strips (which are perfect for hanging near energ y or soft drinks), Mr Porky Crispy Strips provide a great oppor tunity to drive high profit, VAT-free incremental sales

To suppor t the growth of Mr Porky Crispy Strips, Tayto are investing in a major 4-week digital campaign launching in Februar y - reaching millions of spor ts-and-fitness enthusiasts

Don’t miss out protein packed porky profits pick them up today!

1 Our Spor ting L fe | Apr il 21

How Dry Was the UK During Dry January?

Dr y Januar y 2023 was a little less dr y compared to previous years according to a sur vey by product intelligence platform Vypr

A nationally representative sur vey of its 65,000-strong community revealed that Dr y Januar y had a low engagement this year, less than 35% par ticipated in a month-long abstinence , with just under 10% more men than women taking on the challenge

When asked why they weren't par ticipating in Dr y Januar y, 57% of consumers responded that they enjoyed having a drink with 22% stating that they didn't drink and 7% saying it was too much effor t or they didn't have the suppor t of family and friends

Those taking par t in Dr y Januar y had different reasons for joining the challenge 42% said it was for health benefits, and 33% said it saved money The post-Christmas and New Year detox accounted for 30% of consumers, and 20% said it was par t of wider lifestyle changes

Most par ticipants (38%) said they found Dr y Januar y easy, with just under 30% saying it was okay Less than 7% broke the challenge with 19% commenting it was sometimes challenging So what have consumers swapped their usual tipple to?

• 34% swapped to alcohol-free beer

• 25% c hose zero-alcoho Gin

• 22% pic ked non-alcoholic lager

• 20% went for booze-free sparkling wines

• Other c hoices inc luded Whisky (16%) and Rum (15%)

• 22% said they hadn't tr ied any alcohol substitutes 50% of respondents said plenty of alcohol-free options were available ,

but 26% stated it was in supermarkets rather than bars or licensed premises 6% said bars and restaurants had enough of a range of products 41% stated alcohol-free products were fairly priced, with 31% adding them depending on options Just under a third (29%) felt alcoholfree products were expensive

Overall 53% of consumers said Dr y Januar y had saved them money while 33% said it had little or no impact But, surprisingly, 14% said it was more expensive , which may indicate premiums on non or low-alcohol products

STAYING DRY

Just under 50% of consumers sur veyed said they were likely to continue not drinking after Dr y Januar y ends, with 31% saying they might However, just over a fifth (22%) said they would drink

Ben Davies, the founder of Vypr, comments: "With a wider range of non-alcoholic products, consumers can reduce their drinking What is apparent is that the offering needs to be wider across hospitality Consumers are interested in alternatives and will experiment Our data show an appetite for alcohol-free products and an increase in those stopping drinking for long periods "

Scotland’s Pubs and Bars face ‘a Tidal Wave of Economic Challenges’ as Sector Calls for Urgent Support

The (SLTA) Scottish Licensed Trade Association has released a snapshot survey of the challenges facing Scotland’s pubs and bars

The post-Christmas/New Year sur vey, which covers the full spectrum of hospitality business including restaurants, bars and hotels, contains key insights into the significant impacts of a tide of unprecedented challenges with huge increases in the cost of energ y, rates and post-Brexit challenges in recruitment

Colin Wilkinson, SLTA managing director, said: “Our snapshot sur vey covers all types of licensed premises and is an indicator of the key issues facing the wide range of small to large businesses which trade within the wider hospitality sector

“Our sur vey is based upon quantitative research from outlets cover-

ing the length and breadth of the countr y and is suppor ted by major food and drink chains and independent pubs, bars and hotels in Scotland’s hospitality sector

“As we enter the second month of 2023, three out of five outlets are operating restricted hours with rising costs staff shor tages and enormous increases in energ y prices – 45% of our respondents repor ted energ y increases of over 250%

“Our members are also concerned about the impact of Scotland’s deposit return scheme (DRS) and the proposed restrictions on alcohol adver tising sponsorship which will impact on many ever yday aspects of pub life – from sponsoring the dominos team to ser ving local beers in branded glasses ”

Mr Wilkinson warned: “We previously warned that it wouldn’t be economically viable for many outlets to remain open and we are now seeing this come to fruition with a knock-on impact on tourism and Scotland’s wider food and drink sector, including the supply chain “Christmas/New Year 2022 was the first time since 2019 that our pubs and bars were fully open without Covid restrictions but the feedback in our sur vey shows that half of outlets were still in decline versus

A Real Nation Of Snackers

the last ‘normal’ festive season trading period

“Adding in increases in rates operating costs staff shor tages and uncer tainty on energ y we urgently call on local and national governments to help our sector, and the associated jobs in the wholesaling, brewing/distilling and food-producing sectors

EXECUTIVE SUMMARY OF KEY CHALLENGES

• 50% outlets were down Chr istmas/New Year 2022 ver sus the last ‘ norma ’ festive season

• Costs are r ising massively: 45% are facing energy r ises of over 250% and 40% of outlets are facing added costs via rateable value increases

• 60% of outlets are c losing early or for full days and won’t be operating to their full opening hour s in Q1

• 40% of outlets had to restr ict opening as they still face post Brexit staffing issues

Outlets face fur ther legislative c hallenges on Scotland’s deposit return sc heme (DRS) and proposed c hanges to alcohol adver tising and promotion

• Government suppor t is urgently needed, with 76% of outlets requesting Government suppor t to sur vive in 2023 – th s is a slight decrease from 86% in September

Practical Ways to Cope with Food Inflation

With the rate of inflation peaking and food prices likely to stay high in the immediate future , Oliver Hall, managing director at food procurement exper ts, allmanhall (https://allmanhall co uk) gives advice on recommended actions that will help maximise food and catering budgets and lessen the impact of food inflation

A good star ting point is an accurate costing model This provides a comprehensive understanding of all the contributing costs across the catering operation Full visibility of the fixed and especially variable (controllable) costs is essential Keeping track of this data, and nimbly controlling variable costs whilst also battling increasing food prices can protect the foodser vice operation from excessive spending on ingredients, labour, and energ y costs

More specific areas of the catering operation to consider are;

PROCUREMENT STRATEGIES:

1 Supply chain management

How the supply chain is managed can help ease food inflation costs

Re-appraise your approach, from tendering, to operating dual supply in some cases, and consolidating your suppliers in others

The ser vices of a specialist procurement par tner such as allmanhall has never been so impor tant A procurement exper t will provide an ability to negotiate down proposed supplier price increases on your behalf They’ll also offer advice from product alternatives to range management

2 Range management

This involves under taking a review of product lists to achieve focused, well-negotiated buying lists comprised of the products needed to operate effectively and reduce your ‘tail’ (the lesser needed / non-essential

items)

3. Cost to ser ve

This is the cost for a supplier to make a deliver y You can reduce it by limiting the number of deliveries each week; increasing the value of each deliver y; reducing the need for your supplier to split cases and reducing their cost to ser ve you, thereby reducing prices You may also benefit from drop discounts by consolidating deliveries Again a procurement exper t will be able to advise

Operational savings and efficiencies:

Now may be a perfect oppor tunity to revisit some of the practices and processes in your catering team, with a real focus on the financial outcomes There could be some ver y tangible benefits to be gained by making some small adjustments, from upskilling to waste , and from equipment investment to menu planning

1 SKILLS

You may decide to review and improve your team’s skills A chef who is engaged, skilled and motivated will be willing and able to cook food, which can be more cost effective than using pre-packaged products We are ver y mindful of the challenges currently associated with labour and recruitment but this makes it even more impor tant to develop and retain the team you do have

2. FOOD WASTE

Reducing waste through supply chain activity and catering operations will result in food cost savings and have a positive impact when it comes to sustainability, and the health of the planet Some strategies that can be implemented include;

Avoid overbuying stock – make sure you on y purc hase what you need, especially when it comes to per ishable products

Store food correctly – ensure food is being stored at the correct temperature , and that fr idges and freezer s are operating at the correct temperatures rotating stoc k appropr iately especially per ishab e items

Label food correctly – if food is decanted into different container s for storage then make sure they are c learly labelled with allergens , date information and a product descr iption Keeping stoc k organised makes it muc h easi-

er to keep trac k on what you have and what needs using!

Keep a stock inventor y - keeping a detailed ist of the foods in all storage areas inc luding their use by or best before dates

Ensure deliveries match order s – make sure you only accept exact y what you ordered, and that the product is well within its use by date , and of good quality

Por tion Control – make sure you por tion specification matc hes the requirement of your diner It is estimated that over a quar ter of diner s in a foodser vice setting leave food on their plate at the end of their meal What a waste of both food and money!

Don’t overextend your menu – keep it simple! The bigger and more extensive the menu the more stoc k needed with a heightened r isk of unnecessar y waste

3 EQUIPMENT

It seems counter intuitive but now could be the time to consider your long-term capital investment strateg y with regards to equipment Using modern equipment can really drive cost efficiencies and mean that the initial investment quickly reaps returns and pays for itself

4 RECIPE AND MENU ENGINEERING

Understanding changes in product pricing helps to influence your recipes and menus Having the flexibility to review and adapt menus quickly, utilising a range of alternative ingredients will help alleviate rising prices For example substituting cer tain meats with less expensive cuts or even switching to plant-based recipes, will have the benefit of lower costs A review of ever y ingredient in a recipe , to establish the total cost and yield of each dish, will allow strategic purchasing with the resulting financial benefits

Increasing in-house preparation and batch cooking will help, but a cost benefit analysis is still recommended, as it is impor tant to factor in additional costs of doing this, such as energ y and labour

Finally, communicating and sharing the challenges associated with rising food costs with your team and impor tantly your diners is really important This will help to provide fur ther understanding and will suppor t any menu changes or required tariff increases you are compelled to introduce

The Burnt Chef Project and Performance Learning Group Join Forces To Support Hospitality Managers With Mental Health Training

The Burnt Chef Project has announced a joint project with Performance Learning Group to create a brand-new level four apprenticeship in Hospitality and Workplace Mental Health Management The apprenticeships, a Level 4 Management and Level 3 Mental Health programmes have also been approved and endorsed by the Char tered Management Institute (CMI) – demonstrating a high level of quality and credibility

The apprenticeship, which is aimed at managers and senior leaders within the hospitality sector, has been specifically designed to offer suppor t and guidance when it comes to taking care of the mental health of a team Developed in conjunction with Performance Learning Group, a company that has been delivering quality work-based learning since 2015, the apprenticeship aims to create strong hospitality leaders who are trained in mental health

From an over view of mental health awareness to more detailed business and change management, the course covers modules including Effective Appraisals, People Management, Coaching and Feedback and even gives advice on Driving Cultural Change

Each module is tailored specifically to the needs of those in the hospitality sector and provides access to mentors, who are also experienced in our industr y

As one of the UK s leading providers of specialist hospitality training, Performance Learning Group has been working in conjunction with The Burnt Chef Project for several years The two organisations have been aligning their effor ts, with The Burnt Chef Project, a not-for-profit social enterprise tackling the stigma around mental health, offering suppor t to all students affiliated with Performance Learning Group

As a long-term suppor ter and a Burnt Chef Project ambassador Andrea Dodd, Managing Director of Performance Learning Group comments:

“We are ver y proud to finally launch this new Level 4 Hospitality & Mental Health Workplace Management apprenticeship, which has been approved by the CMI We have worked closely with Kris and The Burnt Chef Project Team to ensure that we cover all aspects of suppor ting managers and giving them the knowledge and tools to run an effective business whilst taking care of their staff ’ s mental health The course has been designed to suppor t a senior role in the workplace and give learners knowledge in understanding mental health, how mental health may affect employees and how managers can suppor t employees"

On the launch of the dedicated level four apprenticeship in conjunction with Performance Learning Group, Kris Hall, Founder of The Burnt Chef Project adds:

“We’re proud to be working with one of the countr y ’ s leading providers of speciality hospitality training The new level four apprenticeship is designed for managers and senior leaders giving them the understanding, knowledge and tools required to suppor t the ongoing mental wellbeing of those in their team The 18-24 month course , which can be funded by the Pay Apprenticeship Levy, focuses on creating strong leaders who can effectively manage mental health in the workplace

To find out more about the apprenticeship or Performance Learning Group, please visit www plgrp co uk To understand more about The Burnt Chef Project, or to access suppor t, tools and advice around mental health, please visit www theburntchefproject com

OiLChef Wins Prestigious Best Kitchen Innovation Award

Congratulations to OiLChef for winning the prestigious Best Kitchen Innovation Award at the Restaurant & Takeaway Expo at the Excel in London Cooking oil is expensive Would you like to save up to 50% on fr yer oil purchases ever y month? If you do, then OiLChef is for you

The OiLChef device is a small accessor y that fits inside your Deepfr yer and will double the life of your fr ying oil, saving you up to 50% on oil purchasing This is not a filter!

OiLChef is vir tually maintenance free takes 3 seconds to install and only needs to be replaced ever y 3 years FDA Approved technolog y and winner of “Best Kitchen Innovation Award UK 2022”, the OiLChef device is

OiL Chef in your fr yer, your food cooks quicker, becomes a little crispier, absorbs less oil and your food holds its texture for longer which is fantastic news for your deliver y and kerb side pick-up!

OiLChef, trusted by industr y exper ts, used by the industr y and available for you now in the UK Contact them today via their website:

www OiLChef com

Food Safety Scheme Helps Build Customer Trust and Loyalty

Coeliac UK is celebrating 10 years of its Gluten Free Accreditation Scheme , with the mission to guarantee that gluten free food being ser ved in catering establishments in the UK is safe and abides by Regulation (EU) No 828/2014

Prior to the launch no such scheme existed, but now there are around 3,000 accredited establishments in the UK, including restaurants, hospitals, schools and takeaways

Coeliac disease is a serious autoimmune condition where the body’s immune system reacts to gluten found in food and attacks the gut It affects one in 100 people and currently the only treatment is to follow a strict gluten free diet for life Safe food preparation is vital for those with coeliac disease as even ver y small amounts of gluten can be damaging

The Gluten Free Accreditation Scheme reassures safe deliver y of gluten free food for the whole gluten free community helping establishments to meet the increasing customer demand for medically required dietar y needs The Gluten Free Accreditation symbol automatically tells customers that an establishment is safe – building trust, loyalty and driving new visitors

According to a recent Coeliac UK poll, 96% said their gluten free needs, or a member of their par ty’s, deter-

mines where they eat out to ensure the food establishment will meet their dietar y requirements In addition, 97% said that when they’ve found a gluten free venue they trust, it becomes a preferred place to visit

With some existing accredited par tners repor ting a 10-12% increase in business levels and a meal out costing on average of £10-£22 per person, there is great potential for increased revenue for food and catering businesses across the UK

Another benefit of the accreditation scheme is access to Coeliac UK’s online training courses for staff, which covers clarity on the law for allergens and gluten free food preparation, ser ving customers and menu labelling This training equips food establishments to deliver a safe dining experience while instilling confidence and trust in their customers

Hilar y Croft CEO of Coeliac UK said: “We are incredibly proud of the scheme and its growth over the last 10 years By joining the Coeliac UK Gluten Free Accreditation Scheme , catering establishments are able to give customers cer tainty of the gluten status of a dish beyond the use of the wording gluten free on menus By law, food labelled as gluten free must contain no more than 20 par ts per million of gluten – accredited par tners commit to going over and above this and meet an exacting standard, and this assurance plays an impor tant role in venue choice ”

SIBA Business Awards 2023 Entry Deadline Extended to 12th February

The entr y deadline for the SIB A Business Awards 2023 has been extended to the 12th Februar y to ensure even more businesses from across the beer brewing retail and hospitality industr y are able to enter

Launched for entries late last year the 2023 awards will for the first time include a new “Empowering People” Award, which seeks to highlight the best breweries in the UK to work for by empowering and suppor ting their teams and championing inclusivity and diversity

The new award will put a spotlight on independent craft breweries who go above and beyond for the members of their team; empowering people to achieve more in their professional career, introducing initiatives and incentives which create a positive working environment, making effor ts to promote diversity and inclusivity or providing benefits or suppor t mechanisms which encourage a happier healthier life for employees

“The brewing sector is an incredibly hands-on and collaborative industr y and the wellbeing of employees is at the forefront of all successful brewing businesses This new award seeks to highlight the breweries in

the UK who are not only suppor ting their staff but helping them to have a happier, more successful working life ”

Neil Walker, SIB A Business Awards Chair of Judges

The SIB A Business Awards seek to congratulate excellence in the brewing industr y across a variety of categories, from pump clip, can and bottle design, to effor ts taken by brewers to make their business more sustainable , innovative or successful, as well as naming the UK’s best pubs, bars and retailers of craft beer from independent breweries

The new categories introduced last year for the “UK’s Best Independent Craft Beer Retailer – Online”, “UK’s Best Independent Craft Brewer y Webshop” and “Community Engagement” will also return for the 2023 Awards following huge interest from the industr y

“The SIB A Business Awards have evolved in response to changing consumer habits over recent years, as more people look to purchase beer online or discover their local brewer y taproom Independent craft breweries are embedded in their local communities and these awards highlight the businesses doing it better than anyone else in the UK ” Neil added on behalf of SIB A

The SIB A Business Awards 2023 are judged by a panel of industr y exper ts and presented by award-winning beer writer and author Pete Brown at the UK’s biggest beer and brewing event – BeerX UK in Liverpool, March 2023 For more information about the awards visit www siba co uk/businessawards

Dispelling the Myths About Good Cellar Hygiene

Following the opening of their new 13,500 sq ft Trafford Park facility, sister companies Chemisphere UK and Beer Piper International are working on a drive to educate the industr y on the impor tance of good cellar hygiene and to dispel the myths that it’s a complicated process

The two companies have a unique proposition – Chemisphere are specialists in providing the hospitality industr y with premium detergents and accessories for ware-washing, beverage dispense system sterilisation and kitchen hygiene , whilst Beer Piper provide advanced beer line cleaning systems This means that complete bar

cleaner changes colour if the line is dir ty, when it

bacteria free This product revolu-

automated beer line cleaning systems such as Beer Piper have taken the stress out of a little-loved, yet essential, task

The Beer Piper unit is programmed, meaning it does all the hard work for establishments during their opening hours One of the distinctive features of the Beer Piper system is the Dispense Line Beer function which gives the option of saving much of the valuable beer that until now, was simply poured down the drain ever y week when doing a manual line clean

Chemisphere and Beer Piper continue to invest in new equipment and develop a wider range of products Wilf Worsley, Operations Director at Chemisphere said “ our research and development depar tment are hard at work and strive to lead the industr y through new product development We are the home of several pioneering products and we continue our mission to educate the industr y on the impor tance of maintaining high hygiene standards of their dispense equipment and glass hygiene to ensure optimum quality of their dispensed products ”

Both companies now look forward to continuing to execute their growth plans with Chemisphere UK focusing on expanding their product range and Beer Piper International on the launch of their new BP5 beer line cleaning machine which will utilise Chemisphere’s game changing powder-based product Visit www chemisphereuk com and www beerpiper co uk for more information

Next Step in Keeping Business Costs Down -

Digitising the Supplier Order Process with Choco

By Alex Kiely, General Manager of Choco UK (https://choco.com/uk/)

products are shown on the interface in real time , giving chefs the confidence that in a few clicks they can know exactly what products they are ordering and at what cost This is hugely impor tant, with inflation soaring and food costs changing on a daily basis, the platform provides transparency to chefs for accurate budgeting

Food waste on the restaurant and supplier side is also adding to economic worries, and it is also leading to more of a focus on creating more sustainable environments Currently 30-40% of food produced goes to waste each year and nearly three-quar ters of that waste happens in the supply chain before consumers are involved Waste is the third-largest driver of climate change If food waste were a countr y, it would be the third largest in carbon dioxide emissions on the planet

London's Fitzrovia district ser ving a seasonal menu of modern British cuisine , uses Choco I ve never come across an online food ordering platform for restaurants before , so when I was introduced to Choco I loved the concept We’ve been using the platform for a few months now and it’s truly transformed the way we do things

99% of our suppliers use the platform We can see in real time what is available , and we can select exactly what we want any time of the day It not only saves me approximately 20 minutes at the end of each ser vice , but it also cuts out the human error, so I now get exactly what I ordered

The UK food industr y has a real appetite for tech It’s adventurous

Many of us know that digitising our business is not optional anymore

The margin for error with orders being exchanged on pen, paper, voicemail or WhatsApp is too high Wrong, misheard, or misspelt orders cost money and reputations If anybody has been watching The Bear, the recent US TV drama about a top chef who takes over his brother’s neighbourhood restaurant in Chicago, you’ll have seen the repeated scenes of increasing frustration when orders are delivered in the wrong quantities

As our industr y prepares for a difficult few seasons Choco the industr y ’ s No 1 global ordering platform has launched to the UK restaurant and supplier market

Choco can enable both suppliers and restaurants to make ever y possible financial and process efficiency, improving margins and strengthening the digital food chain

Choco s app allows suppliers to offer customers a fully digital ordering process, replacing the ‘gut feel, phone and paper list’ system All available

We estimate that, when using the Choco app, restaurants are saving on average 1 27 kilos ever y week by reducing their ordering mistakes and saving up to two hours ever y week by improving their efficiency in the kitchen

THE SUPPLIER PERSPECTIVE

Shaun Henderson, founder of Henderson Seafood, the Brixham-based, sustainable and ethically sourced fish supplier to the restaurant industr y is using Choco “We use it as a platform for our customers to buy online from us We typically take 50 orders a day WhatsApp or phone can be prone to human error, but Choco eliminates that It saves time for our customers as they simply tick box what they want, the order comes through to us we process it and the invoice is automated saving us even more time Onboarding has been quicker than ever imagined and we were up and running within two weeks - two thirds of our orders are already coming through Choco Customers have really taken to it Choco has really changed the way we do things, and we couldn’t be happier ”

THE CHEF’S EXPERIENCE

Chris Bassett, Head Chef at Por tland, a Michelin starred restaurant in

Previously, when done by phone , I could be waiting around to speak to someone , then I could read something out wrong or the supplier could have noted it down wrong so with Choco we both know exactly where we stand so it’s a more seamless efficient experience ”

Find out more about him and Choco UK at https://choco.com/us/stories/life-at-choco/london-launch https://choco com/uk/ contact@choco com

SFA Group Reconfirms its Support for Access to Clean Water for All with Planet Water Foundation

To commemorate World Water Day on 22 March, SFA, Saniflo UK’s parent company, is suppor ting the supply of clean drinking water to 250 school children in Vietnam, working in par tnership with Planet Water Foundation The SFA Group’s donation covers the deployment of an AquaFill water filtration system, a hygiene education programme to be delivered by Planet Water Foundation and 500 ml reusable water bottles whose packaging recalls the key educational messages of the hygiene education programme through drawings of the ten critical steps of hand washing

The project at the Hanoi primar y school will star t in May with the installation of the AquaFill system and will take 120 days to complete For more than a decade , the SFA Group has suppor ted World Water Day, World Plumbing Day and World Toilet Day with numerous humanitarian projects to promote access to clean drinking water for all, par tnering with Planet Water Foundation since 2021

Unfor tunately, many schools in urban and peri-urban centres in Southeast Asia have a municipal water supply that is unsafe to drink, forcing schoolchildren to drink unsafe water or spend considerable sums on bottled water The hygiene education programme will also benefit the parents and relatives of the 250 children, who will be encouraged to share their new knowledge on healthy hygiene

Saniflo UK Managing Director, Tim Pestell, says: “We’re delighted to contribute once again to a ver y wor thwhile project We don’t know how for tunate we are in the UK to have constant access to plentiful, clean drinking water We hope the school children of Hanoi and their extended families will benefit greatly from the project and thrive with the new AquaFill filtration system and hygiene education programme ”

Buzzworks Launches Workforce Wellbeing Platform

One of Scotland’s largest hospitality groups, Buzzworks Holdings, has launched a new digital wellbeing platform offering its staff tools to help with their mental, physical and financial wellness

The has launched its ver y own Buzzworks Wellbeing Hub, which offers employees online access to fully-tailored ser vices such as exercise videos nutritional recipes money guides and a collection of mindfulness and meditation audios

This comes in addition to the company ’ s unique Employee Promise which already offers the team discounted g ym memberships, flexible working, wellbeing days and access to an Employee Assistance Programme

Nicola Watt, Head of People at Buzzworks Holdings, said: “The success of our business is built on the hard work and dedication of our team, and we recognise the impor tance of ensuring our people are well looked after

We are therefore , delighted to announce the launch of our ver y own Buzzworks Wellbeing Hub, which is designed to suppor t our employees wherever they are in their wellbeing journey "

The new hub provides a combination of resources across four different categories – Move , Munch, Money and Mind

Whilst Move helps team members to reach their fitness goals, Munch provides nutritional information across hundreds of recipes Money - a par ticularly helpful toolkit during the cost-of-living crisis - allows staff to access exper t guides to improve their financial wellbeing and finally Mind collates tools to reduce stress increase productivity and improve sleep

Recently named in The Best Companies to Work For list in the UK Buzzworks has not only become known for their industr y-leading health and wellbeing benefits, but also its competitive rates of pay, ongoing training and development, career progression and flexible working

Alongside the recently opened Thir ty Knots, the award-winning company offers an aspirational dining and enter tainment experience through its other stylish brands – Scotts, House , Lido, Vic’s & The Vine , The Duke , The Bridge Inn, The Fox, and Herringbone

Due to ongoing expansion, Buzzworks is currently recruiting for all levels of kitchen, front of house and management across all venues

Anyone looking to apply or find out more about current vacancies at a Buzzworks venue across Scotland, should visit www buzzworksholdings com/careers or search for ‘Buzzworks People’ on Facebook and Instagram

Just twelve weeks after the launch of its ‘Rise Fast Work Young’ campaign, Hospitality Rising has generated 55k applications to fill record hospitality industr y vacancies

The world’s biggest hospitality recruitment initiative , Hospitality Rising, is celebrating 55,000 job applications, at the same time as reaching almost 10m impressions on TikTok

Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young’, was launched last October Since then, the initiative has seen over 4,000 applications each week for the 37,000 roles that have been posted to the jobs page to date

Since its inception just over a year ago, the initiative has gained the backing of more than 300 businesses as well as celebrity chefs and hospitality leaders

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “We are blown away by the reach and success of this initial campaign push Some 55,000 job applications and counting is an incredible achievement and the TikTok results show we are hitting the mark with our target audience

“We’re launching a second wave of adver tising and social media now and fully expect to see another surge in traffic as a result We clearly couldn’t have achieved any of this without the suppor t of our par tners and we need to ensure we maintain momentum and build on these

Siemens Appoints New RSM

Siemens has expanded its sales team ser ving the UK and Ireland fire safety markets with the announcement of the appointment of Marios Malone

Malone joins Siemens from global power management company Eaton where he worked as a Regional Sales Manager in the Fire Division At Siemens he will be a Regional Sales Manager for the South, focusing on the company ’ s Cerberus PRO open protocol fire protection system and its ASD (Aspirating Smoke Detection) range which uses red/blue optical technolog y to detect fire at the earliest incipient stage

He brings more than 20 years of experience in the fire safety industr y and is looking forward to the challenges his new role will bring “Siemens has an excellent reputation in the fire safety arena, par ticularly in terms of its ongoing contribution to the digitalisation

of systems It is an interesting and exciting time to be involved as we move towards increasingly intelligent systems which are now realising the potential afforded by cloudbased solutions ”

Rob Yates Siemens Head of Building Products Fire Safety in the UK and Ireland comments – “We are delighted to welcome Marios to the team His appointment reflects the increased interest in and adoption of Siemens solutions in the UK and Ireland, par ticularly Cerberus PRO following the innovations brought about through the introduction of the IP8 version I am sure Marios will make an impor tant contribution in working with our network of par tners to ensure we are offering effective protection for people and buildings based around a product por tfolio focused on improving monitoring, maintenance and planning ’

Spirits and Cocktails

Cocktails - “Defying Cost of Living”

The number of cocktail drinkers is on the rise! Research late last year revealed that on trade cocktails had increased by 11 percentage points Despite the current economic climate , the sector has seen, post-lockdown, a return to market has seen a growth in demand for premium ser ves amongst treat-seeking consumers But, the price of cocktails is rising against a broader market backdrop of growing inflation and a costof-living crisis

As a result, consumers are increasingly focusing on price and value And their price-consciousness highlights a renewed onus on pricing and promotional mechanics for the categor y

CGA by NielsenIQ’s sur vey of 1,000 nationally representative GB On Trade cocktail drinkers in 2022 revealed that 19% of GB consumers drink cocktails out of home Out of 9 million cocktail drinkers, 67% are ver y likely or quite likely to pay more for a higher quality cocktail, (+7pp vs Q1 2021)

Many consumers are undecided on the cocktail they will choose before visiting But, the most impor tant factors when choosing a cocktail are –1 flavour(s)

2 ingredients

3 is already tr ied and tested

4 on promotion

5 pr ice compared to other coc ktails

The cost challenges currently facing bars, pubs and nightclubs mean that costs are being squeezed, and some price rises will have to be passed on These cost expectations have grown across the On Premise with consumers expecting sharp increases to prices on each drink in restaurants (+£1 18) and nightclubs (+£1 51) vs Q1 2021 This includes significant increases in expected price points for cocktail ser ves, with inflated prices especially in the nightclub sector

“VALUE FOR EXPERIENCE”

Despite cost of living increases, consumers are still planning to prioritise food and drink spend, but they are increasingly “value led” For a significant propor tion of consumers, this means “value for experience”, for example – is the price wor th paying for? Value is considered to be more impor tant than price , however value doesn’t necessarily mean cheaper,

but can be considered synonymous with quality To this end, high-quality, premium cocktails that are par t of a memorable experience will keep visitors coming back

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

Phillip Montgomer y, director of client ser vices – UK & Ireland, said:

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

BRANDED SPIRITS

The latest CGA Consumer Impact repor t shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers last trip to the On Premise was within the past week Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink-led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio season and the warmer weather

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

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

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

There is still significant room for growth in this area for brands to entice consumers to tr y a branded spirit in a cocktail by optimising this crucial par t of the consumers ’ path to purchase – 52% of consumers order cocktails with branded sprits only occasionally when visiting bars and/or restaurants

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

Matthew Crompton, regional director – Nor th America, said “Casual dining chains continue to be the most visited venue type in the On Premise , with over half of consumers visiting the channel in the past 3 months Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility fur ther to influence cocktail choice It’s impor tant for suppliers to consider the effectiveness of branded and non-branded options when building On Premise strategies with operators and independents ”

STEADY LEVEL OF CONSUMER VISITS

On Premise satisfaction remains high across the board par ticularly around quality of ser vice The research also suggests operators and suppliers can expect steady levels of consumer visits to bars and restaurants in the upcoming month, and new oppor tunities to entice target consumers to repeat purchase and trial brands

“Being able to truly understand the nuances of consumer preferences, need states and motivations to influence effective decision-making is key to success On Premise occasions are impor tant to consumers, and suppliers and operators need to be able to cater to the needs and expectations during visits,” said Matt Crompton

Introducing Bareksten – A Premium Range Of AwardWinning Spirits From The Dark Norwegian Forests

Norway is renowned for the best quality berries in the world; juniper, blueberries and lingonberries are selected for their depth of taste and aroma Whilst herbs sourced from amongst the pine trees add dense dark under tones of the forest floor Produced at the Oss Craft Distiller y in Bergen, Bareksten Botanical Gin tastes exactly as you would expect it to - of the Norwegian forest The nose is vibrant and inviting with clear notes of fresh pine inter twined with enticing spiced under tones For a perfect ser ve , a classic Bareksten Botanical Gin & Tonic is best ser ved with cherr y tomatoes to fully appreciate the botanical flavours

Bareksten has bottled the essence of Norway in both taste and character – dark, wild, breath-taking and dramatic Developed with the finest ingredients and exceptional flavours, the hero product in this range of spirits; Bareksten Botanical Gin (46% ABV) is a smooth potato based botanical gin, a superpremium, versatile spirit, making it a distinctive addition to any bar’s gin line-up Featuring 26 botanicals, 19 of which are found locally, the exquisite black bottle hints at the deep dark forests where the majority of the botanicals are sourced

The Bareksten Spirits collection also includes Navy Strength Gin, Old Tom Gin, Double Gin, Illsint Absint and the Scandinavian favourite Botanical Aquavit Bareksten Botanical Gin was awarded Gold in the Gin categor y at The London Spirits Competition in 2022

For trade enquiries, please contact sinead@osscraft no or visit www barekstenspirits com

Spirits and Cocktails

Goldstone Rum

There’s a new family run distiller y on the scene in Sussex and it’s offering something a bit different to Britain s rum industr y Their scratch rum is made from fresh sugar cane juice which is added to the fermentation within hours of being pressed This along with three other types of sugar jagger y, panela and traditional molasses makes for a ver y unique tasting rum

John Bowell co-founder said ‘Our rum has a flavour profile like nothing else we ’ ve tried during our recipe development The rum has notes of baked banana and hazelnut making it rich and round on the palate and nose

We’ve been overwhelmed with the feedback we ’ ve received from customers and hospitality professionals’

Born out of the idea that there is a gap in the market for an ar tisanal quality rum usterlising traditional methods over mass production Goldstone Rum is made with a slow fermentation, using high quality natural sugars The result being something exceptional

Tom Surger y who recently visited the distiller y said I m so excited to see the journey Georgina and John are on with Goldstone Rum It’s inspiring stuff The rums are characterful, pure and super smooth I can’t wait to watch them develop fur ther ’

The team at Goldstone Rum are currently developing their flavour range inspired by traditional rum cocktails Ginger and lime after the dark and stormy and Kola Nut after the cube libre The flavoured rums will be available in the Spring

The Brighton-based husband-and-wife duo are also working with the hospitality industr y to provide sessions at the distiller y for restaurants and bars to expand their knowledge on fermentation and distillation of spirits Their rum school upstairs allows sommeliers and bar staff to create their own flavour combinations of rum Their distiller y is open to the public on Saturdays for tours and tastings for just £10 per head

To find out more visit www goldstonerum com

Pineapple and Ginger Daiquiri

INGREDIENTS

50ml Goldstone white

Rum®

50ml pineapple ju ce

25ml ginger syrup

25ml coconut water

Ju ce of half a lime

METHOD

- Make the ginger syrup by comb ning the sugar coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until d ssolved Allow to cool

- Combine Goldstone Rum®, pineapple juice , lime juice and ginger syrup together in a coc ktail shaker with ice Shake well, stra n and ser ve

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish

A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world As well as leading mixologist and Flavour Blaster ambassador Simone Caporale , owner of Sips 3rd best cocktail bar in world

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technolog y

Other clients include top chains such as The Alchemist, Maybe Sammy in Australia, and it is also currently helping to create the immersive experience at Johnny Walker in Edinburgh

The company also has a strong foothold in the international market, particularly in the USA where it can be found in venues in California, Florida and Las Vegas to name a few

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing

guru, Rober t Flunder who came up with the initial concept to add some theatricality to the drinks experience And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours

Australian-born Colin who previously worked in the bar and leisure industr y in the UK, spent four years helping to develop the product which he describes as “ an inner child gadget ”

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being ar tificially produced

And it s not stopping there Now with a 15-strong staff plus a R & D team, a number of other products for the Hospitality sector are also in development

“The ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

The Source Trade Show Preview

Take a Bite Out of the Best the South West Has to Offer

With 2023 rapidly approaching, it’s time to plan how you ’ re going to find ingredients for your new menus, the best retail food and drink, and the equipment and ser vices your business needs to keep ahead of the competition Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attractions, catering business, supermarket or if your business is food and drink, the Source trade show is for you

The Source trade show will take place on Wednesday 8th and Thursday 9th Februar y 2023, at Westpoint, near Exeter There’s been a food and drink and hospitality show in this time slot in the South West now for more than 20 years This is one of the key times of year for buyers to seek out new suppliers of products and ser vices and, in par tnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas The Source is easily the biggest and best regional trade show in the countr y You’ll discover

South West Labels

ever ything a food or hospitality business could possibly want, from high quality ingredients, the freshest food and drinks through to foodser vice , kitchen equipment and designs stylish furniture and the latest EPoS and other business systems to keep your operation running smoothly

This is a two day oppor tunity for you to see what s hot in the fast-moving world of cuisine , network with colleagues, and pick up on the trends, business challenges and oppor tunities shaping the sector for 2023

Meet the Newcomers, who are new companies from the South West that have never done a trade show before Plus many exhibitors put on exclusive show offers that you can advantage of!

For more information about the show and to register to attend visit www.thesourcetradeshow.co.uk/welcome

You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink

known by different names depending on their use

Labelling guns price guns pricing guns label guns coding guns and batch guns Our range of products can meet all needs: Simple low use models, durable machines for industr y A wide variety of specialist features including autoincrementing guns for batch codes

All equipment is supplied with a one year factor y warranty and are designed to give years of reliable and effective ser vice

Visit us on stand H4 to view our products

Barton Reed & Co

HS French Flint - The Glass Container Specialists

Products and Services

From Humble Kitchen To A Growing National Brand!

If you haven’t heard about Rober t’s Dorset before , let me update you Rober t s Dorset is a family run business established in 2011 Rober t Parkin, his wife Helen and their two sons Louis and Rorke set about creating snacks in the family’s humble kitchen and star ted selling at local markets

“We took our products to markets in and around our beloved Dorset and were thrilled with the response We knew our snacks were amazing but we were blown away that ever yone who tried them thought so too!” Rober t Parkin

From that moment, they have worked hard to ensure their products are of a high quality ethically sourced and incredibly tasty, while keeping prices low They continue to develop delicious new flavours and ideas, as well as consistently deliver those firm favourites they star ted with all those years ago

All their snacks are handmade in the beautiful county of Dorset, England, and all items are prepared to order to ensure that customers always get the freshest products They have a 99 9% waste free production process They are also 100% cer tified by RSPO (Roundtable on Sustainable Palm Oil) and buy only from a segregated supply chain Pretty impressive Rober t’s Dorset products include:

Proper Pork Crackling – Tr iple cooked w th incredible crunc h available in 11 flavour s , no MSG or ar tif cial flavour s

Yummy Peanuts – Grade AA nuts , ethically and sustainably sourced, and ava lable in 13 flavour s

Fabulous Fudge – Made with ocally sourced cream,

gluten free and ava lable in 15 flavour s with two vegan var ieties

Ever yone can enjoy their delicious snacks which can cater for Keto, Vegan, Sugar Free Gluten Free and Allergen Free lifestyles You won’t find many competitors who can offer the same choices at such good prices

They remain a family business, ensuring that their steady growth does not compromise quality or customer focus This is the beauty of a small company like Rober t’s Dorset, they can produce big flavours and fulfil big orders but without the big price tag as they don’t have the same overheads as other brands

Rober t’s Dorset products are available for both retail and the hospitality industr y with the option of recyclable or reusable packaging in various sizes to suit your needs

Set up a Trade Account and receive the following benefits:

• Ded cated Account Manager

• Amazing Trade pr ices

• Easy order options - online or by phone

• Next day dispatc h on order s received before 2pm, de ivered by a trusted, trac kable cour er

• Delicious high-quality products whic h will keep your customer s com ng bac k for more!

See the adver t on page 3 or contact Rober t’s Dorset to find out more , or to set up a trade account: rober t@rober tsdorset com

01208 875280

www rober tsdorset com

Fire Detection and Emergency

Lighting Solutions You Can Trust

Trowbridge and Farnham

Authentic Spanish Sangria – Now In A Can!

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

Illumino Ignis are independent, professional and highly experienced We specialise in the design, commission, supply and suppor t of an incredible range of fire safety emergency lighting and disability products

With our head office being based in Yaxley, Peterborough we also have other branches covering the UK; these are located in Cannock, Blackpool,

Besides designing fire alarm and emergency lighting systems, Illumino Ignis also focuses on the distribution of stock from our packed warehouses across the countr y which hold high levels of stock from many of our fire alarm manufacturers

As well as distributing stock via courier if you are in the local area you can pick up your equipment from one of our many branches which have trade counters

See the adver t on page 9 or visit www illuminoignis co uk

Hotels and restaurants typically exhibit significant but varied hot water and heating usage patterns, which contributes to the current 40% tally of UK greenhouse gas emissions generated by the built environment

To help achieve climate-neutral building stock by 2050 the industr y is being challenged to reduce operational energ y use By increasing the use of renewable energ y supply and prioritising on-site renewable energ y sources the hope it to reduce both harmful carbon emissions and bills

There is no doubt that being more sustainable comes with a cost Whether in the form of new build projects or and far more likely the refurbishment of existing yet ageing facilities understanding the necessar y capital investment, operational savings and payback periods is going to be key

Addressing the efficiency of domestic hot water (DHW) systems - whether through the implementation of heat pumps solar thermal direct electric water heating or even simple modernisation of existing gas applianceshelps proper ties meet sustainability goals in a practical and cost-effective manner It also delivers improved year-

Ideal for all indoor and outdoor settings, 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 credentials of cans mean lower transpor t costs due to the lightness of the packaging and the cans are infinitely recyclable

Awarded Bronze in the 2022 IWSC Alternative Drinks categor y competition, the professional winetasting panel offered the following tasting notes: ‘’juicy 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 sampling campaign Solsueño has established a firm foothold and the brand is ver y much looking forward to continued successes into 2023

With pre-mix drinks growing to be a hugely popular categor y par ticularly during the summer, sangria is a natural fit given the high levels of consumer awareness due to Spain being a major holiday destination for the UK consumer Solsueño sangria, Bring ng Spain to the UK!

Contact us at: info@sangria-solsueno com

www.sangria-solsueno.com

@sangriasolsueno

See the adver t on page 2 for details

round conditions for staff and customers providing access to spaces better suited to delivering quality hospitality

For buildings already on gas and that rely on large amounts of DHW - a large proportion of current UK hotels for instance – silent solar preheat is the preferable option For new build properties, the expectation is for specification to default to a mixture of heat pumps and direct electric afterheat New system approaches, including prefabricated

If we can help you reduce your carbon footprint, the cost of your cleaning products, reduce your single use plastics to zero, and save you

tonne of storage space , all whilst improving the quality of your range , then surely, you’d have to be interested?

Introducing

Over the course of our histor y, we at Cleenol have always produced products that offer a perfect balance between cleaning performance and efficiency with an attention to reducing the environmental impact that our products may carr y edencleen, our latest brand, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral par t of our DNA Edencleen has been designed to reflect in par t our vision for a cleaner, safer world, that touches not only the environmental aspects of sustainability but has as an aim a social ambition to leave the planet in the safe care of and for future generations As such with edencleen Cleenol looks to ensure transparency in our approach, which may on occasion result in some counter intuitive elements

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser, an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser, a window cleaner and a laundr y detergent and fabric softener edencleen products have been developed around the following principles and ingredients

RSPO cer tified palm oil der ivatives

• No an mal der ived products

• Cruelty free

Pod in a Pouch - Being Green Shouldn’t Cost the Earth Cleaning and Hygiene edencleen from Cleenol

• Minimal petroc hemical der ived products

• No parabens , formaldehyde , CMI/MIT, tr ic losan, phosphates , c hlor ine bleac hes , optical br ightener s , quaternar y ammonium compounds

• VOC free and phosphate , EDTA, NTA free

• Rec yc lable / rec yc led pac kaging

• 100% bio-based surfactant - made by using bio-based ethylene ox de whic h is manufactured from biomass ethano

• Bioethanol, naturally der ived acids , sugar-based surfactants , bio-based solvents , ow impact preser vatives

Combining carefully formulated products with appropriate packaging using recycled material or recyclable componentr y, the range ’ s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated ser vices

Careful use of enzymatic formulations and more traditional chemistr y brings a por tfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact edencleen’s new range represents just the star t to a fully refreshed solution to meet the most demanding of customers expectations See the adver t below for fur ther information

Chef's Buyer's Guide

It's Time To Get Real

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification

Padua’s Vinicola Tombacco

has been awarded Equalitas

Cer tification, a globally recognised sustainability standard set for the wine sector which guarantees the winer y ’ s commitment to sustainability

Tombacco, who’s wines are available in the UK through Lanchester Wines, has announced the achievement following a series of both ongoing and new projects to address key sustainability issues The third-generation family business, which recently celebrated its centenar y year, has implemented various practices across its wineries to minimise its impact on the environment

Solar panels are installed on Tombacco’s buildings, which optimises the cost of electricity covering 10% of the company ’ s energ y needs and is the first step towards complete energ y autonomy An innovative Israeli-type drip irrigation system has been installed, that delivers just enough water and nutrients to the vines while minimising wastage And, Valoritalia, the Italian cer tification body has rewarded 47 Anno Domini's effor ts with organic cer tification which in itself is a guarantee of attention and care to the highest standards

Fur thermore , Tombacco has introduced an employee welfare programme which, in the long term, will see them as recipients of annual awards for their good work and team building activities

Brothers Cristian and Andrea Tombacco are joint

owners of Vinicola Tombacco

Cristian said: Improvement is a path taken one step at a time and each step must follow a precise direction made up of shor t-term objectives that lead to more ambitious and prestigious long-term successes Ever y year we'll prepare a Sustainability Repor t setting out the improvement policies that we intend to put into practice , measuring the overall situation An independent body performs an audit to cer tify progress: this guarantees greater transparency, but also encourages businesses to show constant commitment and efficiency ”

"We know the path we have decided to take is a difficult one , but we do it with the awareness that this is the right one in order to stay faithful to our principles and guarantee future generations a thriving business like the one we are experiencing today ” concludes Cristian

The Equalitas standard focuses on the social, environmental and economic pillars of sustainability It’s a voluntar y cer tification procedure regarding wine sustainability with the aim of bringing together companies in the wine sector to promote one , shared approach to sustainability For more information, please visit www.equalitas.it/en

For more information on Tombacco s commitment to sustainability, please visit www.rinomatatombacco.it

Let Your Dessert Menu Sparkle with Just Desserts

With over 100 handcrafted desser ts already on offer, Just Desser ts Yorkshire Established in 1985 in the renowned Salt’s mill, Just Desser ts Yorkshire specialise in baking a range of over 100 quality handcrafted desser ts

Using the finest of ingredients, the Just Desser ts Yorkshire range includes a selection of over 20 large and individual luxur y cheesecakes, decorative gateaux and cakes, tar ts and pastries – featuring a range of delicious fillings, the famous Yorkshire Scoundrel puddings and crumbles and so much more

When it comes to sourcing we work closely with our suppliers to develop long-term relationships This ensures the ingredients we use in our baking is sourced sustainably and responsibly resulting in a quality product that we can all enjoy

We can’t bake great cakes without looking after our

environment Reducing our carbon footprint and working towards a greener planet is fundamental within our operations

We are committed to manufacturing delicious, handcrafted desser ts in a way that is environmentally sustainable

Our vision and ethos of bringing quality handcrafted desser ts for all to enjoy, guides, motivates and is reflected within the desser ts we produce It is our purpose to put into practice traditional baking methods to create a wide range of high-quality handmade desser ts whilst sourcing the best ingredients and applying attention to detail

Widely available for distribution throughout the UK Just

Desser ts Yorkshire supply the hospitality and retail sector, including pubs restaurants and hotels with the finest of desser ts https://just-desser ts.co.uk/

Laundry and Linens

Elis UK Partners with Harts Group for Laundry & Washroom Requirements

Textile and laundr y ser vices provider Elis UK (https://uk elis com) has par tnered with Har ts Group to deliver on laundr y and washroom requirements for all its London restaurants These include the modern Spanish Barrafina and Parrillian restaurant groups, the Mexican El Pastor chain and the historic Soho Quo Vadis restaurant and private members club

The company required a range of products such as chef and front-ofhouse uniforms table linen kitchen linen and washroom ser vices

Garments needed to be smar t and professionally laundered with a strong emphasis on quality and brand image It had historically experienced a lack of consistency with ser vice levels from a range of suppliers creating complexity and additional administration pressures

Elis worked closely with Har ts Group to understand its key requirements at a site level It completed site sur veys and meetings with the management team of each restaurant This helped to identify the number and type of garments required and the number of wearers enabling Elis to work out a schedule that would fit the restaurants’ exacting requirements while offering a consistent level of ser vice As a result Elis was able to reduce the number of weekly collections and deliveries increase the amount of stock in circulation and combine all ser vices into one straightforward deliver y model This reduced the carbon footprint of the ser vices being delivered and unlocked fur ther commercial benefits

Following the site visits Elis gained a strong understanding of the operational and logistical requirements for the group and was awarded the contract The ser vice cycle commenced as par t of a two-phase roll-out to suppor t the Group during the withdrawal of the incumbent suppliers

Quantex: Full Linen Quality Control

As in most situations of life the first impression counts This is also true when entering a hotel room as a guest Our first scrutinizing look often focuses on the essential element of ever y hotel room: the bed That is no surprise , since this is where guests spend several hours during the night Therefore , quality and cleanliness of the bed linen has a decisive influence on the customer experience However, hygienically clean is usually not enough For many hotels, immaculate linen is a key requirement as holes and stains in the linen can easily overshadow an otherwise pleasant guest experience

THE PROBLEM: INACCURATE QUALITY CONTROLS

Laundr y and hotel staff often work under great time pressure Stains and holes are often only discovered by the hotel guests thus leaving a lasting negative impression of the received ser vice

THE SOLUTION: QUANTEX BY KANNEGIESSER

Working with Har ts Group for laundr

Har t Group was impressed with the thorough preparation and attention to detail that Elis has shown The ser vice has proven to be reliable and straightforward allowing the restaurant teams to focus on their core business operations rather than worr ying about the availability of laundr y

Aurelija Sovaite , Operations Manager of Har t Group, said: “We chose Elis after reviewing several options and we ’ re ver y pleased by the attention to detail shown in the transition of the ser vices Visiting ever y restaurant and getting a full understanding of the needs and challenges of each has meant that the ser vice Elis has designed fits our requirements, reduces the number of deliveries and collections and offers true value for money As a result, I now spend little time of dealing with complaints in regards to laundr y and washroom ser vices, and we ’ re delighted to have selected Elis as our laundr y and washroom par tner ”

Harr y Bown Director of Operations at Har t Group said: “Having worked with some well-known laundr y suppliers in London for many years it’s been refreshing to work with a supplier of Elis’ professionalism and quality It was impor tant that we streamlined our invoices and supply chain to remove complexity Laundr y and washroom ser vices have historically taken time to manage However, Elis has delivered on its commitments and caused no disruption to our operations during the transition ”

Quantex offers automatic end-to-end quality control of flat linen on Kannegiesser ironer lines The scan system checks ever y piece of linen and guarantees highest quality, individually tailored to the needs of each hotel or restaurant It sor ts out flawed pieces of linen and enables quick deliver y at the same time

State-of-the-ar t camera technolog y mounted on the folding machine detects stains, holes, worng alignments and wrinkles on both sides of ever y piece and automatically separates rejected items Quality criteria can be determined individually for each type of linen and each customer thus guaranteeing optimally customized quality The scanning system reduces the workload in quality control, speeds up the feeding process, and lowers the error rate

Quantex at a glance:

1 Precise hole detection for single and mult -layered pieces

2 Reliable stain detection

3 Real-time detection of wrong alignments and wr inkles

4 Opt onal disregard of item areas

5 Clear, intuit ve user interface

6 Comprehensive statistical evaluation for eac h cr ter ia

Visit www kannegiesser com/uk/en or see the adver t on the facing page

Elis UK are proud to have par tnered with Har ts Group to deliver on laundr y and washroom requirements for all its London restaurants

For all workwear, catering, food service laundr y provider requirements please contact 0808 1685795 or uk-marketing@elis.com

Hospitality Technology

Recruitment Challenges Set to Continue in 2023

Hospitality teams put in longer hours over the festive season to meet the demands of strong trading, according to workforce management specialist Bizimply, but staff recruitment remains the biggest challenge for the sector in 2023

According to Bizimply’s sur vey, 66% of operators did not have enough staff available in December, prompting them to ask existing employees to work longer hours Average hours worked in the second half of December climbed to 32 hours per week, compared to 28 in October Employees in top end restaurants

put in even longer shifts, averaging 48 hours, up from 40 before the festive period

Bizimply chief executive Conor Shaw said “Businesses pulled through Christmas by asking employees to put in extra shifts, but it’s not a sustainable long-term approach as the economy star ts to pick up during 2023 Businesses across the sector recognise that they need to recruit new team members ”

Of the operators polled by Bizimply, one-third are expecting no easing of the challenges in recruiting front-of-house staff, rising to twothirds when it comes to filling kitchen vacancies

While the number of hospitality employees inevitably dropped immediately after the festive period, Bizimply saw an increase in workforce size and shift lengths later in Januar y

Shaw commented: “Despite the cost of living crisis we ’ re seeing signs of a recover y for hospitality Operators need to make sure they have the right staff in place to meet increased trade later in the year ”

BIZIMPLY’S TOP TIPS FOR STAFF MANAGEMENT

Staff, par ticularly new recruits, thrive when their GM is visible and actively managing them, so make sure your GMs are front of house , and reduce the time they spend in the back office on admin like staff rotas

Respect your team members by giving them plenty of notice of their shifts And empower them to schedule their own holidays with Bizimply’s ‘Unavailability’ feature

Use the data to identify whether you are over- or under-staffed and create your staff rotas accordingly www bizimply com

How To Create A Compliant Labelling Solution To Meet Natasha’s Law

Natasha’s Law has significant implications for all businesses that produce foods pre-packaged for direct sale (PPDS) to customers on-site Together with putting customers at risk, those who don’t comply face the possibility of large fines and reputation damage with longer-lasting consequences for customer numbers

It s created a product labelling challenge for food retailers But while our research found that all agree the regulation will make consumers with food allergies feel safer, many say they are finding it challenging to adapt their labelling processes

Handwritten labels open you up to the risk of human error and pre-printed labels can be costly and limit your ability to make any changes to an ingredient list - neither provide the speed, accuracy and flexibility of a digital, compliant food labelling solution

Brother has a strong track record of delivering tailored systems for the food ser vice and hospitality sectors and creating a solution for full ingredients labelling for PPDS food needn t be complex or expensive

Our compact desktop devices make it easy to create long-lasting, high-resolution labels for allergen content, ingredients, barcodes, branding, pricing and expir y dates quickly and accurately, using thermal print technolog y without the need for inks or toners For those with multiple sites, our solutions also integrate with menu man-

SumUp POS

Our mission is to empower small merchants across the globe

HOW WE C AN HELP

We give access to financial ser vices to the millions of businesses that are considered too small for most providers They’re as much as 10 times smaller than the smallest businesses that would be targeted by banks and traditional providers What star ted out as one card reader has now turned into a range of readers, multiple remote payment solutions such as Invoices, Gift Cards,

agement systems

By Ged Cairns , Head of Auto ID at Brother UK

Depending on setup and menu size we offer businesses three types of solutions: a complete standalone solution with pre-built designs and pre-stored menus, a wirelessly connected tablet and app from one of our specialist software par tners, or a multipurpose PC-based solution that can be used alongside our free P-Touch label design and print software

One business benefitting from our multipurpose solution is café Common Ground in Altrincham in the Nor th West

After the business star ted offering takeaway PPDS food for the first time , they used our Brother TD-4520DN professional network desktop label printer, alongside our free P-touch Editor software which enabled them to design and print custom food labels, alongside logos, images and barcodes They simply connected the device to a laptop and printed off batches of labels for that day’s products

To discover more about how to integrate food labelling solutions into your business, visit www brother co uk/food-labelling

Payment Links and so much more

INCLUSIVE

We want to make technolog y that anyone can use and ever yone has access to Whether you ’ re a one-person show or a team, we ’ re there for the smallest of businesses

PERSON AL SUPPORT

Do you have questions about the usage of SumUp? We have a dedicated customer suppor t team in the language that works for you

SECURE PAYMENTS

SumUp card readers are the most secure methods of card payments and have received full cer tification from a range of regulator y

bodies

RELIABLE TECHNOLOGY

SumUp is authorised as a Payment Institution by the Financial Conduct Authority (license no 900700) and is EMV (Europay, Mastercard, and Visa) and PCI-DSS cer tified

See the adver t opposite for details

• Give your guests all the information they need for their holiday on their smartphone

• View welcome packs, check pool timings, on-park restaurants details, check-out times, events, special offers, holiday home sales and other guest services

• Personal itineraries from your things to do, events and activities

• Browse interactive park maps

• Send out notifications and special offers

• Integrate with your booking system

• NEW holiday home sales and digital display screen modules

• 100,000 guest downloads to date across our parks

Commercial Kitchen Fit-Out

Fatstrippa Launches Approved Contractors Network

Fatstrippa has been at the forefront of Fats Oils and Greases (FOG s) Management for the Catering and Food Manufacturing Industries since the 1990’s when it introduced its patented Fatstrippa Range of non-mechanical Grease Recover y Units

These units achieved FOG recover y rates of well below 35 ppm eliminating the need for secondar y treatment with costly enzymes or chemicals

Designed by Chief Marine Engineer, Allan Owen, in close cooperation with Water Authorities,

New DrainMinor C (Combi Oven

Pump)

Creates Considerable Interest

The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

There are significant advantages that this combi oven drainage pump offers

The pump features a 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 reliable 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 temperatures 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

an independently assessed competitive performance based tender Building on this reputation for quality and performance new Managing Director, Dan Owen, this week announced a major new initiative the launch of a Fatstrippa Approved Contractor Network following feedback from end users

All contractors are required to demonstrate;

• Under standing of relevant Leg slation and Guidelines

• Different Methodolog es of Fog Management

• Factor y Tra ned Knowledge of Fatstr ippa Range of Products and Options

Fatstrippa under take audits of each contractor performance with Approved Status formally reviewed on an annual basis

For fur ther information contact Dan Owen at info@fatstrippa co uk or see the adver t on page 35

Kitchen Extract Hygiene – A Burning Issue

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork This must be tackled, not only for the sake of hygiene but also for fire prevention and compliance

Airborne fat oil and grease is a natural by-product of even the healthiest diet Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract system to be vented

Ensuring

ComPaCK

ProFEssIoNal

at prices you will be overjoyed with Purchase/rental/Interest free 0% finance available (subject to status)

ComPaCK GlassWasHErs

The Compack glasswashers have simplicity and robust performance in mind. Where the need for just washing glasses is the main aim this is the machine for the job

ComPaCK FroNT loadING dIsHWasHErs

• Electronic control DIGIT with temperature display

• 4 washing cycles

• Electronic control with push buttons for high efficiency and easy to use

• 350, 400 and 500 basket machines available 120 seconds washing cycle

• Ecoclean control system for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Guarantees hot rinse thermostop

• Thermal protection for wash tank and boiler

• Light function button with self diagnostic

For all modEls

• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle

• Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump)

• Thermal acoustic double door

• New inclined and deep-drawn welded tank

• Door reinforcement brackets

• Adjustable rinsing arm rotation speed

• Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant

• Removable double filtering system for wash and drainage cycle

Web www.compack.uk

Email info@compack.uk

Tel 0333 456 4500

• Ecoclean control System for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Guarantees hot rinse thermostop

• Thermal protection for wash tank and boiler

• Built in softener (only on D50S and D55S)

• Colour coded function button with self diagnostic Evolute Electronic control with lCd display

• Electronic control with LCD display

• 4 individual programmable cycles

• Ecoclean control System for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Break tank – AA air gap – Wras approved

• Guarantee rinse temperature 85⁰C at constant pressure

• Self cleaning cycle on drain down

• Thermal protection for wash tank and boiler

• Built in softener (only on BT55S)

• Self diagnostic

ComPaCK Pass THroUGH

Fryers and Oil

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate , as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency cost saving performance and stainless steel high build quality far out way the additional initial cost to the operator

Blue Seal produce high performance thermostatic controlled gas & electric fr yers

Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infrared technolog y radiating the heat into the tank only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below

The oven is the cornerstone of any baking operation for caterers, licensees, and hoteliers Controlling the movement of air inside the convection oven coupled with the performance of steam generation ensures perfect heat distribution and the best baking results Whether it s a countertop oven to produce delicious snacks or full-scale ovens for busy kitchens MIWE offers the oven to suit your needs and to provide the bake quality you demand It s no wonder that top pastr y chefs request MIWE ovens for their five-star hotels

The MIWE range of convection baking ovens offer excellent quality throughout the entire product catalogue , with the benefit of gastronomic functions and auto cleaning to provide ovens that offer fantastic flexibility and energ y efficiency

With a myriad of clever features to make baking a pleasure , programmable controllers to ensure consis-

By David Chesshire , National Accounts Manager, Blue

(www.blue-seal.co.uk)

the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil as well as time efficiency producing the finished products

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life , have great mobility and space saving features as well as powerful pumps & full stainless steel construction

Moisture , fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life

The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

tent results and an automatic cleaning system that allows you to clean your baking station overnight and save energ y with the auto-star t technolog y MIWE convection ovens are designed to offer bakers the solutions to meet their needs

Evolution Fryers and Filter Units

The Premium Fryer and Bur ner

System

The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

Outdoor Spaces

Café Culture - Pavement Profit

We are an independent supplier ser ving the outdoor restaurant trade with supplies for outdoor seating areas We have some large clients including Gondola group along with many smaller cafe bars restaurants and public houses

We design and manufacturer our own windbreaks and use the best materials available For anyone looking long term that saves you money as you won t be replacing cheap internet impor ts next season It’s one area where it doesn’t pay to buy budget as the continual bumps and

scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job

We also supply Markilux awning which are some of the best made in the industr y and Uhlmann parasols another top rated German brand Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement If we can help you do drop a line to sales@cafeculture biz

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities For example when discussing predictions for the rise in al fresco dining in 2022, Janice H Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically they know the value of ever y seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business? Often, they’ll find that, in a relatively shor t period of time , these outdoor areas can pay for themselves and continue generating revenue years afterward ” The maths is simple; seating 16 people under a 4m x 4m parasol at an average spend of £12 50 per head equals £200 If you were to turn these 3 times a day

that would equal £600 If we multiply that by a realistic 4 days of the week, you ’ re looking at £2400 or £9 600 a month! Multiply that by 12 and your revenue would increase by £115k per annum

Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times

What s more , our zero deposit leasing options allow for payments to be spread over 2-5 years

So taking a 4mt X 4mt parasol with a moveable base , impor t, deliver y and fitting, the monthly payment over 36 months would be £184 09 or the weekly equivalent of £42 98 As such your potential

R

O I massively outweighs this no deposit figure

What are you waiting for?!

01352 740164

www indigoawnings co uk enquiries@indigoawnings.co.uk

Outdoor Spaces

Your Outdoor Area Begs You To Earn More Money

The often-used solution, the umbrella or parasol, needs to work betterand last longer Giving your customers a guarantee of being able to relax in almost all weather is a big business bonus The Bay Tree , Stillington, York

Our Hospitality gazebos are effectively free because

• By investing in our high-quality all-weather protect on wil give you a fabu ous rate of return

• According to our pubs , eac h gazebo typically pays for itself inabout 6/8 weeks!

We will help you maximise income from your outdoor area

• This is your essential ong-term investment because Our Hospitality gazebos are LONG LASTING with 20-year design life and with their ROBUST DESIGN come with a guarantee to withstand 100 Mph storms

4 sizes : reduced from £1,666* [ ex vat ]

*Lock in your price today - with a 50% deposit White Pavilion Hospitality Gazebos

Preparing for Spring Advice

SPACE TO MAXIMISE SALES

What do your customers want from your outdoor space?

Who are your core customers? Does your outdoors suit their needs? Are they comfor table on the furniture you have?

What are they doing? Is it mostly consuming drinks and snacks or do you offer full dining? Or a bit of ever ything? Do you have a mixture of furniture to accommodate all these requirements?

Weatherproof your outdoors

or planter s to create welcoming entrances

• Chec k and c lean outdoor dining furniture , replace any broken Create impact with colour Stand out from other venues and be eye catching to passers-by with an injection of colour Choose bright plants colourful outdoor furniture and parasols

2) PLAN YOUR OUTDOOR

Make customers comfor table no matter the British weather, increase dwell time and spending with outdoor shelters and parasols

3) MAKE YOUR OUTDOORS GREAT Events and Enter tainment

Your outdoors provides extra space to host events and enter tainment

Are you planning events for the kings coronation?

Will you need additional seating or long tables for large groups?

Be memorable and do something different

Use your outdoor areas to differentiate your venue from others

Do you have space for outdoor games or a pizza oven or BBQ?

Is it welcoming especially going into the evening? Can you add lighting to create a welcoming atmosphere

Contact Woodberr y Outdoor Furniture

Woodberr y are outdoor furniture and shelter specialists for the hospitality trade Give Woodberr y ’ s friendly exper t team a call to chat through how you can improve outdoor trade 01926 889922

Browse a wide range of outdoor furniture , shelters and planters online at www.woodberr y.co.uk

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

EXTENDING OUTDOOR LIVING

Retractable Buildings - Retractable Roofs - Glazing Choices - Automatic Awnings

Design and Refit Extending Outdoors Ltd

Extending Outdoors offer a wide range of Pergolas & Verandas to extend your living into the outdoors

Many hoteliers, restaurants and cafes depend on their open-air space to distinguish them from their rivals, so displaying this space with an excellent outside open or covered construction can help entice customers in and to appreciate the ambience and vistas regardless of the weather

For hospitality businesses requiring a fast, simple and affordable change to their outside space one of our pergolas or canopies could be the ideal arrangement Both pragmatic and beautiful they give shade and protection from the elements

For existing verandas and pergolas, outside blinds can be mounted to the top and sides to give powerful protection from the sun or rain, establishing a

Create

Extending Outdoors Ltd provide a wide range of products to extend outside living.

Planning undertaken as applicable

30 years experience - guarantees up to 10 years

We have over 1,000 installations throughout the UK Only provide quality products

Most products are exclusive all from Europe

Pergolas

Verandas

Swimming Pool, Spa & Hot Tub Enclosures

Residential and Commercial

Email: extendingoutdoors@yahoo.com

telescopicpoolenclosures@yahoo.co.uk

Mobile: 0771810511

Main Line: 01722 444590

Websites: www.extendingoutdoorsleisure.co.uk www.extendingoutdoors.co.uk

comfor table climate throughout the entire year

Shades and pergolas offer an incredible expansion to large open spaces, par ticularly when supplied with your own personalisation including remote controlled retractable or sliding rooftops, sliding glass, zip screens, separate passage entr yways, climate sensors and LED lighting and radiators

All work carried out is fully guaranteed and our products are all fitted by our own fitters and offer nationwide coverage We have over 35 years ’ experience in bespoke made to measure glass extensions, conser vatories and orangeries

Allow your customers to dine outdoors with full protection or utilise the extra space for a children s play area the oppor tunities are endless

See the adver t on this page for fur ther details

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 manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

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

Design and Refit

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip

ice to help you build your ideal kitchen Projects under taken have included Olympic Villages Basildon Hospital The Mitre Hotel at Hampton Cour t The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility With extensive knowledge of manufacturing and installing ventilation systems they can help you design the best kitchen within the space available Call: 01926 887167, visit: www caterquipventilation co uk, email: info@caterquipventilation co uk

Breathe New Life into Your Hospitality Space for Spring

As the days brighten, any wear and tear in your hospitality furniture will suddenly seem more obvious The good news is Trent Furniture has great solutions for refreshing your furniture while avoiding unnecessar y waste or expenditure

Trent’s exper t team of upholsters, who also work on our great range of new chairs can have your chairs looking as good as new, in a wide variety of fabrics and at highly competitive prices And if your otherwise robust wooden chair frames are also in need of some TLC , we can respray and finish them for a brand new lease of life too

Table tops usually show signs of wear and tear long before their bases do That’s why at Trent, we offer a wide range of solid and veneer table tops to keep your dining space looking fresh and polished Our veneer range can be cut and sprayed to your exact requirements, making it both a versatile and cost-effective option whether you want to refresh your existing décor or create a whole new look

To find out more about reupholster y, replacement tabletops and other ways to update your pub, café or restaurant for spring, please call us on 0116 2864 911 or fill in our contact form

Please

Design and Refit

Design and Refit

Iconic Project Management. Commercial Construction Projects; On Time, On Budget, On Brief. Guaranteed.

Iconic Project Management are on a mission to improve the reputation of the construction industr y We exist to help our clients turn their construction plans into reality It goes without saying that our clients are our number one focus We love solving their problems and delivering their projects What we love even more is to delight our clients by exceeding their expectations

Ever yone has a horror stor y of that building contractor who over-promised and under-delivered It’s almost considered standard practice to under-quote in order to secure contracts but we think that’s counter-productive

Almost all our work comes from recommendations by people we ’ ve worked with in the past The reason that they are happy to recommend us is not necessarily that we quote the lowest prices and the shor test deliver y times but that we can be relied on to deliver what was agreed by the agreed date

Our team has over one hundred years of experience between them We are exper ts at delivering restaurant and kitchen fit out projects Satisfied recent clients include , Tim Hor tons Poke House Boparan Group and Yolk

Whether you are opening your first restaurant outlet or have a whole chain of pubs you want to fit out, we can help you achieve your ambitions We ll guide you through each step, from establishing your brief, procuring your design and selecting contractors to managing the fit out We promise to keep your budgets and timelines on track so that your restaurant or pub is perfectly ready on time for your grand opening Call us to talk through your project on 07775 543038 or email info@iconicprojectmanagement com If you’d like to know more about us, or would like hints and tips on how to plan your project, check out our website at www.iconicprojectmanagement.com

10 Years of Mayfair Furniture

Design and Refit

CardsSafe - Lock in Our Old Prices

Additional Ranges as ILF Continue to Expand

Most

In

Also

order seating in a

y colours and wood frame colours These

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

Saniflo Provides a New CPD Offering

Saniflo

engineering

By the end of the presentation, attendees will understand the challenges of gravity-fed drainage systems, be able to identify where and when to use a macerator or lifting station be able to navigate critical installation requirements and considerations, understand some of the key differences between the lifting station technologies, and be able to use pump cur ves to help specify the correct pump To book a CPD for your organisation, call 020 8842 0033 or email marketing@saniflo.co.uk

Property and Professional

These are the values that we prioritise and believe are desirable and wor th striving for Saffron Academy Limited gets a buzz from helping individuals, teams and businesses to be the best that they can be , and we are passionate about the power of training, watching individuals grow, and pursuing talent and creativity

We provide training that is ENGAGING, INNOVATIVE & MADE SIMPLE;

will

engagement to completion, we

Capify - We're Here to Support Your Hospitality Business

For almost 15 years, Capify has worked closely with the hospitality sector, providing business owners with much-needed funding We’ve been there through some difficult times – like the 2008 recession and Covid-19, and have continued to lend even when the banks have said no Unfor tunately, business owners are once again confronted with turbulence , thanks to the ongoing cost of living crises However, there s still an oppor tunity to prosper

If you ve got exciting business plans in 2023, we can help you achieve them We’re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours Capify’s finance can be used for any business purpose , whether that’s:

• Managing shor t-term cash flow issues

• Purc hasing seasonal food and dr ink

• Hir ing additional staff

• Purc hasing new cater ing equipment or anything else which your business needs

Our flexibility means we will tr y and look beyond your credit histor y when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth

If you'd like to find out how much finance you qualify for, www capify co uk/hospitality-fund

You'll be taken to Capify s website , where you can get a no-obligation quote within minutes You'll also be able to find out more information about the business loan and the unique and straightforward repayments

To find out more www capify co uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team

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 needed 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