CLH Digital - Issue #148

Welcome to the latest issue of CLH Digital

I have just returned from a two day hospitality trade event in the West Countr y I was pleasantly surprised while staying in this cathedral city to see how busy the pub and bar sector was on cold, dark early Februar y evenings

Yes, it is a student city and ver y popular, but the bars had a ver y eclectic mix of clientele (plenty of old fogies like me for instance!)

I always make a point whenever possible of asking how trade is, and getting a little feedback from operators, and while we are by no means out of woods yet, and we will probably see the economy deteriorate possibly for the first two quar ters this year (according to indications released today) there appears to be a sense that “ we are where we are and we are going to trade through it and come out the other side”

That was echoed by the visitors we had to our stand at the trade show, and networking with other exhibitors who are suppliers to the trade

There is no escaping that the hospitality and licensed on trade has been ravaged by huge cost increases, energ y in par ticular but also food, drink and staffing

I think one of the biggest issues which was raised at a trade show is the cost of energ y from April the 1st, with most people I spoke to reluctantly having to accept that they will have to increase prices to offset increases in cost

We had quite a few positive comments, I'm delighted to say, and many of the comments relate to our ongoing campaign to reduce hospitality VAT

Terms like “ no brainer” were used, since almost all operators I spoke to are well aware of Europe s attitude towards hospitality VAT, and how most countries have significantly reduced it which is resulted and more money for the treasur y in the long term

Even a temporar y rate to at least give it a chance would be a sensible solution But as we all know, campaigns have thus far fallen on deaf ears

Personally I think any petitions on this topic would be a complete waste of time We are probably only about 18 months away from a general election and now is the time to lobby your MP If they want to keep their seat then they want your vote

That gives you and me and ever ybody else in the countr y some bargaining power

Again this is something we will be taking forward right through to the next election

A campaign by ever ybody involved in the hospitality sector to contact your current MP and all parliamentar y candidates and get a definitive answer on what their opinion is on hospitality VAT and if they would suppor t a cut

This weekend I hope to lead by example and write to my current sitting MP Connor Burns to see if he would suppor t a cut!

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 Sector’s Resilience Sees Growth in Sales

(CONTINUED FROM FRONT COVER)

A separate repor t also confirmed the sectors or resilience , as the on trade ended Januar y with a week of strong year-on-year sales growth, as operators battled to overcome the effects of the cost-of-living crisis and Dr y Januar y

Average sales in the seven days to Saturday (28 Januar y) were 9% above the same week in 2022, CGA by NielsenIQ’s latest Drinks Recover y Tracker shows It follows 24% growth in the first week of Januar y and increases of 13% and 11% in the second and third weeks

GROWTH “AHEAD OF CONSUMER INFLATION”

Across the month, growth has been well ahead of consumer inflation However, it has slowed week by week, and the 9% increase is the first single-digit figure since early December Comparisons have also been favourable because of the tough Januar y 2022, when the On Premise was disrupted by lingering concerns about the Omicron variant of COVID-19

Five of the seven days of last week recorded double-digit sales increases peaking at 18% on Tuesday (24 Januar y) However, the year-on-year growth numbers dipped on Friday (up 6%) and Saturday (up 2%), a sign that some consumers may be reducing big nights out at the weekend

This trend is par ticularly impacting the Spirits categor y, where sales last week were 8% below the same period in 2022 Beer (up 15%), Cider (up 15%), Wine (up 13%) and Soft Drinks (up 13%) were all well ahead yearon-year

UNDERLYING RESILIENCE BUT "NOT OUT OF THE WOODS"

This sales uplift a clear indication of the sectors resilience comes at a time when today’s repor ts reveal that the UK narrowly avoided falling into recession in 2022, new figures show, after the economy saw zero growth between October and December

This is despite a sharp 0 5% fall in economic output during December par tly due to strike action the Office for National Statistics (ONS) said

Chancellor Jeremy Hunt said the figures showed underlying resilience but said we are not out of the woods"

The Bank of England still expects the UK to enter recession this year

WELCOME Y-O-Y GROWTH

Jonathan Jones, CGA’s managing director, UK and Ireland said: “Januar y delivered some ver y welcome yearon-year growth for operators and suppliers, albeit against a weak first month of 2022,” “It’s shown that people still want to drink out whenever possible , but we re star ting to see weekend and Spirit sales flatten as some consumers trim their spending With business and household costs still mounting and more rail strikes looming Februar y could be a challenging month for operators and suppliers ”

Pub group JD Wetherspoon also expressed “cautious optimism” after recording a sales boost with like-forlike sales 13 1% higher than the same period a year ago and 0 7% lower than the same period immediately before the pandemic

Like-for-like sales covering the last 25 weeks sales up until Januar y 22nd were 17 8% higher than the same period a year ago and were 2 0% lower than the pre-pandemic period - See more at:

Commenting on the trading update Wetherspoon chairman Tim Mar tin said, “We are cautiously optimistic

about the company ’ s prospects for the financial year

TAX DISPARITY BIGGEST THREAT

“The biggest threat to the hospitality industr y is the vast disparity in tax treatment between pubs and restaurants and supermarkets Supermarkets pay zero VAT in respect of food sales, whereas pubs and restaurants pay 20% This tax benefit allows supermarkets to subsidise the selling price of beer

“We estimate that supermarkets have taken about half of the pub industr y ’ s beer volumes since Wetherspoon star ted trading in 1979, a process that has likely accelerated following the pandemic

“Pub industr y directors have , in general, failed to campaign for tax equality, which is an impor tant principle of taxation

A recent exception is Peter Borg-Neal of Oakman Inns and Restaurants, who said, In my opinion, we need to stop campaigning for shor t-term inter ventions to suppor t our sector The focus needs to be on long-term structural change Our sector is ridiculously over taxed compared with the rest of Europe We should focus our effor ts and campaign on two issues only – business rates and VAT’

Tim concluded “Unless the industr y campaigns strongly for equality it will inevitably shrink relative to supermarkets, which will not help high streets, tourism, the economy overall, or the ancient institution of the pub ”

TRAVEL ALSO SEES STRONG SALES UPLIFT

The travel sector saw a strong uplift (66 1 per cent) as holidaymakers booked getaways for the year ahead Travel agents and airlines rose 83 1 per cent and 75 7 per cent respectively, compared to 87 3 per cent and 62 4 per cent in December The domestic travel sector also benefited from a rise in staycation bookings with hotels, resor ts and accommodation enjoying faster growth than in December (12 2 per cent compared to 8 2 per cent)

This growth is likely due to a combination of the impact of the restrictions in 2022, higher prices, and Brits spending more on holidays to make up for missed oppor tunities over the last few years

Despite the cost-of-living squeeze , the majority of consumers say they are confident in their household finances and ability to live within their means each month (63 per cent and 70 per cent respectively) – with figures reaching their highest levels since July 2022 However the percentage of Brits who say they are concerned about rising household bills is unchanged at 92 per cent

ECONOMY “LIKELY TO CONTRACT IN Q1

Esme Harwood, Director at Barclays, said: “Januar y saw a number of categories bounce back from last year ’ s Plan B restrictions thanks to Brits booking holidays, taking trips to the cinema, and snapping up bargains in the sales

“However, while it’s encouraging that confidence in household finances saw a slight boost, it is clear that Brits will still need to find ways to manage their budgets over the coming months amid rising grocer y price inflation and mounting utility bills ”

Silvia Ardagna, Head of European Economics Research at Barclays, said: “The recent rise in UK card spending is due in large par t to inflation, base effects from last year ’ s Plan B restrictions, and probably some statistical effects resulting from the strikes

“Looking ahead we think that the UK economy is likely to contract in Q1 as demand drops in real terms due to the loss in household purchasing power, as well as rising energ y and mor tgage bills However, the silver lining is that the labour market remains tight, with low unemployment and elevated wage growth ”

Are Consumers Ready for a Sustainability Sea Change in the Hotel Industry?

With sustainability becoming a growing concern for individuals around the world, it is no surprise that a recent study by the World Travel & Tourism Council, Trip com and Deloitte discovered that 69% of travellers are actively seeking sustainable travel options For younger generations in par ticular, sustainable travel decisions are star ting to become a priority but, faced with the cost-of-living and energ y crises, it is unclear if customers are in fact willing to fork out for more sustainable travel options The impetus is now on those in the hotel industr y to take the driving seat by assessing their current environmental credentials and evaluating how best to bolster these to meet growing consumer demand

LUXURY IS LEADING THE WAY

For some hotels, the transition is already well underway, as being sustainable is at the hear t of their brand For luxur y brands that have the money to make large-scale sustainability decisions, they are able to use renewable building materials, grow produce on-site and go plastic free Some hotels are even able to create their own waste management and recycling facilities and harness the technolog y to capture waste heat to create energ y For example Fairmont Hotels have heat recycling systems and green roofs – some of them even include bees! All of their hotels are top rated when it comes to green building practices Meanwhile Hilton Hotels & Resor ts is prioritising recycling and waste reduction by making small but significant changes that most hoteliers can implement The chain recycles

By Jimmy Theodorou, Head of Global Real Estate Group, Reed Smith

mattresses and par tially used soap; donates to local food banks to minimise food waste; and even claims 94% of its energ y is green energ y

The popularity of these hotels has naturally risen in recent years as we have all become more aware of the effects of our actions on the planet, but these premium hotel companies are of course not accessible to all

Although this move towards sustainability can be seen in most sectors globally, there is a par ticularly pressing cost incentive behind this shift in the hotel industr y With energ y prices soaring, hotels will find sur vival challenging if they do not take bold leaps to find alternative energ y sources or at least reduce their energ y consumption Those that prioritise reducing their carbon footprint will see their utility bills drop

A POSITIVE FUTURE?

There are a significant number of hotels making changes to become more environmentally friendly but there is one factor that may get in the way of this progress – consumer demand With younger generations leading the sustainability agenda, there is little incentive for hotels to completely transform, as affordability still reigns supreme in their list of priorities The cost-of-living crisis has meant that even those who would prefer a more sustainable hotel, would not choose this over securing an affordable option In the shor t-term, without a wholesale change in consumer demand, major sea changes in sustainability commitments from the hotel industr y are likely to lag behind

That is not to say that the future is completely bleak Any developer looking to bring new hotels to the market risks looking completely out of touch with the forward momentum of the sector if they do not prioritise environmental initiatives within developments And with energ y prices unlikely to dramatically reduce anytime soon, hotel owners and developers would be wise to consider more sustainable energ y options to suppor t their path to success in the years ahead For a complete transformation of the sector, consumers must help drive this mindshift to encourage the hotel industr y to find creative , affordable and sustainable solutions

Mat Follas of Bramble Restaurant Wins

The Red Lion Great Sausage Roll Off 2023

In a unanimous judges’ verdict Mat Follas from Bramble Restaurant in Sherborne Dorset was crowned as Champion in this year ’ s Great Sausage Roll Off, held at The Red Lion in Barnes

His winning sausage roll was themed on a Sunday Roast – local pork sausage meat from Parsons Butchers in Sherborne , slow cooked onions, bacon and a secret spice mix, topped with a pork crackling crumb and ser ved with Mat’s Sunday Roast gravy for dipping Mat who is a previous Masterchef winner ser ved his sausage roll with a bottle of his Blackberr y liqueur to finish

The event which attracted 16 entries from the West Countr y to Glasgow, was the ninth Great Sausage Roll Off

having been postponed due to the pandemic for the last two years Launched in 2013, the competition is open to chefs from all backgrounds, with no specific entr y criteria – just a thoughtful recipe , with a twist of passion and a whole lot of love

All contestants must cook 12 sausage rolls – with two for judging and others being sold in aid of hospitality charity Hospitality Action An auction was also held on the night with £1500 being raised for the charity Second place went to Dav Browing of The Ocean View at the Dome , Plymouth, while third place went to Sue Mcgrath of The Vine in Buckden, Cambridgeshire

The event was judged by a panel comprising Simon Rimmer [Sunday Brunch]; James O’Brien [LBC]; Kate Nicholls OBE [UKHospitality]; Daniel Clifford [Midsummer House]; and Pip Lacey [Hicce] Award-winning

beer and food writer Melissa Cole once again compered proceedings

General Managers of The Red Lion which is a Fuller’s pub Claire Morgan and Angus McKean, were delighted with this year ’ s event Angus said: It is just so good to be back The atmosphere was electric , the sausage rolls were delicious, and this is the best line-up of entrants and judges we have ever had It was a great night ”

A victorious Mat Follas, who has entered the competition twice before , commented: “It was a case of third time lucky for me – and I honestly couldn’t be happier I stuck to the basics – a really great sausage with superb crackling and some truly delicious gravy I knew it was good – and when you know the judges feel the same , it’s just the greatest feeling

“The sausage roll is definitely going straight on the menu at Bramble and the Roll Off trophy will be proudly joining my dusty Masterchef trophy on display in the restaurant ”

The last word of the night goes to general manager Claire Morgan: “The Great Sausage Roll Off is really Angus’s baby We’ve been together for 24 years – but to be honest, he would only notice me and the kids in the run up to the Roll Off if we were wrapped in pastr y and baked in the oven! But I have to say, it is a magical night in The Red Lion and living proof of the amazing things you can achieve – even if you are just a wonderful community pub in South West London ”

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

Interest Rates for SME Lending Have Now Increased Almost Sixfold from Pandemic Low

Small businesses face surging interest rates on lending, with the average rate on new bank loans written increasing fivefold from just 0 98% in May 2020 to 5 84%* in December 2022, says UHY Hacker Young, the national accountancy group

Many SMEs, due to the lack of collateral, will be unable to borrow from banks and will have to pay even higher interest rates from other non-bank funders

These rates are expected to continue to rise if the Bank of England increases its base rate again The central bank has pushed up its base rate nine consecutive times in the past year in a bid to control spiralling inflation

The higher cost of ser vicing debt means that SMEs will face fur ther financial stress with many already struggling to cope with rising inflation, labour shor tages and surging costs

Alison Price Par tner at UHY Hacker Young says: “Rising rates on borrowing can have a major impact on

small businesses Many small businesses are operating on tight margins so even a slight increase in borrowing costs can have a significant impact ”

“These interest rates on bank lending are about the cheapest borrowing that SMEs can get The interest rates on non-bank lending for SMEs will be far higher ”

Says Alison Price: “For those SMEs who are already struggling with the cost-of-living increases, higher interest rates could mean serious financial trouble

The situation is unlikely to change for SMEs in the near future , with the Bank of England unlikely to bring rates down until its sees inflation fall substantially

Future lending to SMEs will also be harder to secure , with the Prudential Regulator y Authority (PRA) warning lenders to scrutinise applicants more thoroughly

Finalists Named in Pubaid Community Pub Hero Awards Pubs Recognised for Community and Charity Support in Competition Sponsored by Matthew Clark

Fifteen pubs have been named as finalists in the Community Pub Hero Awards, organised by PubAid and the All-Par ty Parliamentar y Beer Group (APPBG) and sponsored by Matthew Clark

The finalists all impressed the judges with their outstanding suppor t for their local communities or charities The competition now in its four th year has been expanded to offer two categories for pubs – Community Suppor t Hero or Charity Fundraising Hero and a new Community Regular Hero where pubs nominated a suppor tive customer The awards attracted a total of 200 entries, including 70 from MPs who nominated pubs in their constituencies

The finalists will now be judged and the overall winners announced in March at an event in London attended by shor tlisted licensees and their MPs PubAid co-founder Des O’Flanagan said: “Our hear tfelt congratulations go to our finalists, who have earned their place by going the extra mile and demonstrating, once again, that pubs are a force for good in their communities

“I was impressed by the stories from so many pubs, who have raised astonishing sums for charities, or provided incredible suppor t for local people , despite frequently facing uncer tainty themselves Choosing the 15 finalists was a real challenge and those who have reached the shor tlist should be ver y proud of their achievement ”

John Steele , Trade Marketing Director, Matthew Clark added: “We were delighted to suppor t this competition again and pleased to see an increase in the number of entries over last year It is wonderful to hear about the great work done by licensees and their teams and we ’ re happy to be giving them well-deser ved recognition ”

The Rt Hon Alun Cairns MP, Chairman of the APPBG, said: “To receive 70 nominations from MPs is an excellent result and shows how pubs are valued as hubs of charity and community suppor t in constituencies across the countr y All MPs with shor tlisted pubs in their constituency will join me in congratulating them on reaching the finals in a ver y tough competition ”

Cost Of Living: Can’t Afford To Give Employees A Pay Rise? Here’s How You Can Help

By Joanne Moseley

DO STAFF KNOW ABOUT THE BENEFITS YOU ALREADY OFFER?

One of the first points to consider is whether employees are aware of the benefits you already provide to them These might include free or discounted prescription glasses or eye tests, healthcare , a cycle to work scheme assistance with travel costs and mental wellbeing suppor t Reminding employees what you offer, where they can access information about these and encouraging them to use existing benefits doesn't cost anything

You could also consider making use of benefits platforms, something we can offer as par t of our bank of hours packages

LOW COST BENEFITS

In recent years there have been some star tling statistics about employees financial wellbeing and the impact this has on the workplace One sur vey found that 70% of employees repor tedly admitted to wasting a fifth of their time at work worr ying about their finances and in another, one in four employees said that financial concerns impacted their ability to do their job

The cost of living crisis has exacerbated this trend Employees are becoming increasingly worried about whether their income will go far enough to suppor t the basics of life and how long it will take before inflation star ts coming down

The ONS has repor ted that between March and June 2022, 57% of adults who had seen their cost of living increase had begun to spend less on non-essentials while 35% spent less on food and essentials

Between August 2021 and August 2022, domestic gas and electric prices increased by 96% and 54% respectively causing increased pressure on already tight budgets

THE BUSINESS CASE FOR HELPING STAFF COPE WITH COST OF LIVING INCREASES IN COSTS

Given that employees now repor t financial stress as the highest cause of stress outside of work and 15% employees consider that financial stress causes a decrease in their productivity, there’s not only a moral argument to suppor ting employees more comprehensively to manage their financial wellbeing, but a business argument too

One key issue for employers is keeping up with the rate of inflation whilst still tr ying to run a successful business The ONS repor ted at the end of the year that while average regular pay among employees increased by 6 4% between September and November 2022, on average employees still face a real terms pay cut of 2 6% since the star t of 2022

You may need to think outside of the box in order to be able to suppor t employees without compromising the financial security of your business

You might also consider offering additional, alternative benefits The extent and nature of these will depend on your set up and whether you can contribute towards the cost But it is always wor th bearing in mind that some benefits cost you nothing or ver y little Some examples of benefits you could include are considered below

1. One off bonuses

You might not be able to commit to making pay rises across the board but you may be in a position to make a one-off cost of living bonus to suppor t your employees and help them feel valued

2. Allowing staff to work flexibly to reduce commuting costs

If you don t already do so, consider allowing those staff who can, to work flexibly so that they can reduce their travel costs and make days in the office productive and wor thwhile Introducing set office days or giving staff complete flexibility to arrange their working time is a real-terms benefit that many employees want

Plus, it will allow staff to save money and could also reduce resentment at having to go into their workplace only to sit in front of a screen on vir tual meetings when they get there

You could also consider introducing a four day working week or allowing staff to work compressed hours, to give them more free time and reduce commuting costs A recent study has indicated that a four day week does not impact on productivity and, in many cases, employees are motivated to work harder in order in exchange for a shor ter working week (see our ar ticle on this for more information)

3. Directing staff to reliable information

Another cost-free or low-cost way to suppor t financial wellbeing directly is to signpost employees to useful resources to help them manage their finances The Money and Pensions ser vice offers some free

advice on this and there are a variety of useful courses online

4. Providing an additional day's holiday

Rewarding all staff with a day of leave to allow them to focus on their wellbeing, or an additional day’s holiday, will demonstrate that you recognise their hard work Alternatively, you could allow employees to give back a cer tain number of days’ holiday and allow them to work and be paid for that time You must ensure that they still take at least four week's leave each year

5. Providing salar y sacrifice schemes

You could look at salar y sacrifice schemes (where employees sacrifice pay for a non-cash benefit) to help with the costs of green energ y products and child-care

6. Providing meal subsidies and other benefits

You could take a leaf out of John Lewis’ book and offer staff hot meals during their shifts to suppor t them, or you could opt to provide tax-free rebates (where possible) to offset some of the costs of working from home such as broadband and home-office furniture

You might be able to provide staff with reduced cost-access to the products and/or ser vices your company provides – such as vouchers for staff of retail companies or free legal advice for employees of law firms This should cost you less than an equivalent benefit provided by a third par ty

You could also alter the benefits you currently offer to suit your employees’ needs Since the pandemic , health-related benefits have been increasingly impor tant to staff (par ticularly being able to access online GP advice) as well as benefits such as pet insurance Employees’ priorities may have changed and you might be able to tailor your benefits package accordingly

ATTRACTING AND RETAINING TALENTED STAFF

However you decide to assist your employees through this difficult period, we know that demonstrating your commitment to them is essential if you want to retain and attract talented staff It’s wor th investing time and, if you can, money, to ensure your employees feel sufficiently valued and suppor ted and can thrive at work

Wellbeing isn't just about pay and benefits Your staff may also want a career structure which allows them to develop and move on will want to be recognised for their achievements and will want to work in decent environment where they feel respected and valued

These concerns should not be an after-thought when considering your recruitment retention and employee wellbeing strategies

Mark Hix Petition to Save Outdoor Decking Hits 7,200

Thousands of people have rallied to suppor t Dorset based Chef Mark Hix after he was ordered to tear down an illegal decked seating area at his Lyme Regis restaurant

As of today 7,257 (and counting) have signed a petition in suppor t of Great British Menu and Saturday Kitchen chef, and retain the decking area which he says may force the closure of his restaurant putting a number of jobs at risk

The Oyster & Fish House was one of a number of restaurants in Lyme Regis that were granted temporar y permission from Lyme Regis Town Council to utilise outside space during and after the Covid pandemic The end of this temporar y period is 31st March 2023

The land where the decking has been constructed is owned by Lyme Regis Town Council, it was repor ted at a council meeting that “The land does not lend itself to any other purpose and because of its incline was not used by the public”

Mr Hix has been tr ying to reach an agreement with Lyme Regis Town Council to agree to rent the land on a permanent basis however the members of Lyme Regis Town Council have decided that they would like the decking removed

The petition was launched to ‘Save Mark Hix’s Decking’ last week which has received thousands of signatures and comments

Writing on Instagram Hix said that the signatures numbered more “than the population of Lyme Regis”

He wrote: “Thank you! Thank you! Thank you! We never take your suppor t for granted Maybe we won’t have to chain ourselves to the railings after all?”

John Wright town clerk at Lyme Regis Town Council said permission for the deck had been refused as it was only meant to be temporar y and there were concerns it encroached onto land used for public gardens

Wright said: “The council granted temporar y permission for the Oyster and Fish House and several other local businesses to provide additional outside seating on council-owned land as par t of the government’s request for local councils to suppor t the hospitality industr y through the pandemic Initially, that permission

was granted for one year

“This was subsequently extended for a second year More recently the council has agreed to extend that temporar y permission for a fur ther six months until 31 March 2023 All of these permissions were granted at a nominal cost to help suppor t the Oyster and Fish House and others

“The town council has considered a request from the Oyster and Fish House to make the outside seating area permanent and has decided not to agree to this because the public gardens should be kept free of commercial development for the enjoyment of local residents and visitors

The initial request was only agreed by the town council as a temporar y Covid-related business suppor t measure ”

The Oyster & Fish House’s official statement reads: ‘A petition has been set up to save the deck and shared with us to spread the word

‘If enough people sign it ahead of 8th Februar y, it will be discussed at the next council meeting on 15th Februar y

‘The area that this deck is on was a wasted piece of grass adjoining the restaurant that has never been used in the 14 years of The Oyster & Fish House being there

‘We ver y much doubt it was used before we opened either ’The current deck does not obscure any views for anyone in the garden, to the contrar y, it offers a space to sit and enjoy the view, and also for parents to safely watch their children in the mini-golf

‘We have had so much feedback saying that it enhances the area, and also gives people a safe space to eat if they do not feel comfor table indoors post-pandemic

‘An annual rent of a proposed £14 5k would be paid to the council but they don’t seem to be bothered by that

‘We are all ver y angr y and upset in equal measure We all work so hard to create a wonderful restaurant with great food and ser vice

‘We don’t want to see the deck go and if it affects the business as badly as it could we also don’t want to lose our jobs

and Mar tha Kent from the Employment Team of Irwin Mitchell (www.irwinmitchell.com)

UK Food and Drink Industry Shows Resilience With Pubs & Bars Leading a +2.7% Increase in Q4 2022

The UK food and drink industr y is powering through adhering to creativity to propel sales as menu counts are on the rise in all channels: pubs & bars, chain restaurants, QSRs and Coffee & Sandwich shops A new repor t from Lumina Intelligence’s Menu Tracker reveals that the average number of food and drink items on menus in the four th quar ter of 2022 reached a record high of 151, a 2 7% increase from the previous quar ter

Pubs and bars saw the largest increase in menu counts, with an additional 10 items added to their menus All channels saw growth in main course dishes reflecting the creativity and innovation of the UK’s food and drink industr y

Quick Ser vice Restaurants (QSRs) were the only channel not to increase its total drink count, but the average number of food items on QSR menus remained stable QSR operators continued to offer a wider range of options to attract customers especially during the festive period Restaurants and other channels also expanded their drink ranges, with seasonal options such as Christmas cocktails and hot drinks becoming increasingly popular

This new data sheds light on the impor tance of menu innovation and variety for businesses looking to stay competitive and attract customers The UK food and drink industr y continues to demonstrate resilience and growth, making it an exciting time for the sector

Sacha Lord Foundation Set to Launch in Late 2023

A charity to help young people enter the hospitality and event industr y is set to launch later this year, Parklife co founder, Sacha Lord has announced

The Sacha Lord Foundation, which is currently applying for charitable status, will provide those aged 15-21 with educational funding and employment oppor tunities in the hospitality and event sectors

Suppor ting disadvantaged young people living in Greater Manchester, it will provide ‘the first step on the ladder’ for those wanting to create a career in the sector, working in par tnership with schools, colleges and higher education facilities to fund and provide education placements through scholarships and maintenance grants

It will also work directly with employers to develop work experience placements allowing students to learn and develop real-world skills and widen career development pathways

Speaking on the launch of the charity, Lord said,

“When I was a teenager, I knew I wanted to get into music and events but no one around me was able to advise how 30 years later, and through perseverance and hard work, I am walking evidence that in my industr y, there is no barrier and oppor tunities are open to all if you know where to look, even for someone who

left school with two Us and an E

“There are so many young people in Greater Manchester par ticularly after Covid who will be in the same position I was back in the day, where you feel like ever yone else knows what they’re doing and you don t This will be especially prevalent in the more deprived areas across our city-region where oppor tunities are few and far between, and the financial means to follow your desired career path are limited

“Oppor tunities, whether that be through education or employment, are something that ever y student should have access to, no matter where you ’ re from or your background

“That’s why I’m passionate about this Foundation, so that we can provide better suppor t to young people through dedicated mentorship, training and funding, and so that they can go on to pursue a career in the sector and become the leaders of the future ”

The Foundation will be funded by Lord and other hospitality figures including John Drape , founder of Ground Control as well as industr y par tnerships Demi Lord will be appointed to the role of CEO

The Foundation is due to launch in late 2023

Insolvencies Reach a Decade-High in Accommodation and Food Services Sector

Registered insolvencies in the accommodation and food ser vices sector jumped 61% between 2021 and 2022, and reached a decade-high peak according to figures from The Insolvency Ser vice Insolvencies in the sector rose from 1,676 in 2021 to 2,704 in 2022 The total number of insolvencies in accommodation and food ser vices last year was the highest annual total over a ten-year period (a rise of 77% from 1,524 in 2012)

Insolvencies in the previous two years have been lower than would be considered ‘normal’ in the hospitality industr y This, in large par t, is due to government Covid suppor t packages that propped up some businesses during the pandemic which might have run their natural course in other circumstances

Commenting on the figures, Paul Newman, par tner and head of leisure and hospitality at RSM UK, said: ‘It’s the culmination of successive challenges which have led to these desperately sad statistics For many hospitality operators who hoped to bring themselves back to health following the pandemic 2022’s inflationar y climate will have proved far too much to bear These businesses have dealt with a toxic mix of factors including debts

accrued during lockdowns increased energ y prices staff shor tages and rising input costs across ever ything from staff wages to raw ingredients Not to mention industrial strike action across the rail networks which impacted Christmas trade for many

It s likely those most affected will have been small and independent businesses who are already operating to fine margins but are essential to the entrepreneurial spirit that defines the UK hospitality sector With investors taking the long-term view that consumer demand will remain stable and current headwinds will begin to abate towards the end of 2023, we anticipate larger, managed groups with increased economies of scale to weather the storm better Indeed, consolidation in the industr y is likely as those groups seize oppor tunities to grow by acquiring struggling operators ‘We expect the excess in insolvencies in the hospitality industr y to continue for at least the first two quar ters of 2023 But as the recession softens liquidations in the sector should begin to tail off With the return of warmer weather, summer should see consumer confidence increase as energ y bills become less of a concern – the easing of inflation and interest rates will compound this while relieving pressure on input costs for operators ’

Local Football Team Receives Double Funding Boost Thanks to the Royal Warrant Holders’ Association & Shepherd Neame

and specialist knowledge of helping youngsters with complex needs

And the funds from the local brewer will pay for a new kit for the Senior side for over 18s, which will feature Shepherd Neame’s wellknown crook logo

The donations were secured by Shepherd Neame’s Brewhouse Operative Mike Juden, who also works with the club s under 11s He said: “This is wonderful news for the club We weren’t able to offer stand-alone disability sessions prior to this season but with the hard work, dedication and passion of the coaches involved, alongside the Inclusive Spor t coaches the group has grown in numbers and continues to afford children the oppor tunity to flourish

“We can use the funding to educate our own coaches which will only enhance the learning oppor tunities of those involved ”

Local football club Faversham Strike Force is celebrating star ting the year with news that it has received funding totaling £4,000 for its teams from two organisations

The club, which formed in 1999 and has since grown to have 40 teams, with some 600 members playing regularly, is to receive £3,000 from the Royal Warrant Holders’ Association

And Faversham-based independent family brewer, Shepherd Neame , which is itself a member of the association, has given a fur ther £1,000

The Royal Warrant Holders’ Association funding will go towards the club’s SEND (Special Educational Needs and Disabilities) sessions, with specialist training for coaches so they can learn different approaches

Trafford Park, Manchester, UK – Chemisphere UK are delighted to announce that Allan Stevenson has joined their team Wilf Worsley Operations Director, said “it signals a ver y exciting period of growth for us ”

Allan joins Chemisphere as Draught Quality Training Manager and will be instrumental in building different training packages which will drive quality standards from keg coupler to glass across the UK and fur ther afield He will add value and make a huge impact using various methods both practical and interactive

“I can’t wait to get star ted Chemisphere are exper ts at what they do The best of the best So to join such a great team and be

He added: “Myself and the club would love to extend our thanks to the Royal Warrant Holders Association, Shepherd Neame and especially Chief Executive Jonathan Neame for endorsing our application and for his suppor t for this initiative which included making a separate contribution on behalf of the company ”

Shepherd Neame Chief Executive Jonathan Neame said: “As the proud holder of a Royal Warrant for our Grant’s Morella Cherr y Brandy and flagship Spitfire Amber Ale , we are delighted to hear that the Royal Warrant Holders’ Association has provided this generous grant to one of our local clubs

“We pride ourselves on being at the hear t of our community, so we were delighted to join the RWHA in suppor ting this fantastic organisation, which does such great work for families in our town ”

The club’s SEND sessions, which star ted with just three members,

a par t of raising their profile is ver y exciting ” Allan continued

“I have grand plans!

We’re going to establish a training academy and raise the bar for quality standards in our industr y My background in quality training and being one of only seven International Draught Masters in the world makes me a perfect fit I’m so excited to get going!”

Hance McGhie , Chemisphere’s Global Sales Director said “with over 20 years experience in the brewing industr

have seen a spike in interest since the pandemic , when more and more parents got in touch for their children, who struggled to adapt to one of the mainstream sessions

Up until now the club had been paying for specialist coaches to come in and help with the sessions But now the club’s own coaches will receive training which means they can operate smaller groups with a higher adult/child ratio

The club is suppor ted by an army of more than 150 volunteers, and besides its playing members, it runs additional programmes such as Walking Football Mini Bolts for children in Reception and Year 1 at school and two turn-up and play sessions

New players are always welcomed at the club To find out more visit www favershamstrikeforce co uk

Top Tips For A More Energy-Efficient Business

With rising business energ y costs, energ y efficiency has become much more of a necessity no matter the size of your company Lowering energ y consumption is highly profitable for businesses Effectively reducing energ y costs means you have much more cash flow available to invest in more advanced equipment, salar y increases, modernisation, renovation works and more

Business utilities exper ts Love Energ y Savings (www loveenerg ysavings com), has put together a commercial energ y savings guide to help businesses build an energ y-efficient model to implement in their companies to save energ y

UPGRADE YOUR THERMOSTAT

Smar t devices are not just for domestic environments A company can hugely benefit from investing in smar t technolog y - especially a programmable thermostat The thermostat doesn't even need to be a smar t device , simply installing a thermostat that can be programmed during business hours can help reduce heating and cooling costs by up 30% according to the Carbon Trust

HOT WATER HEATERS

Whilst considering switching business water suppliers can make a difference investing in a more eco-friendly energ y efficient hot water heater can be a great idea

Hot water heaters can usually be installed directly where the old water heater tank was kept This conser ves energ y as you won’t continue to heat copious amounts of water throughout the day

You may also wish to consider the option of a solar hot water system

This water heating system pushes water through solar-heated tubes

Both of these options benefit from piping insulation - an inexpensive , but highly effective means of encouraging heat retention

INSTALL MOTION SENSITIVE LIGHT SWITCHES

Lighting costs are usually the biggest contributors to the energ y bill Simply installing motion sensors for lighting can help your business

become much more energ y-efficient and help reduce those energ y bills

A great place to star t is areas around your business premises that are not occupied throughout the day This can help with saving energ y by stopping employees from leaving lights on when areas are not in use

MAKE THE MOST OF DAYLIGHT

Maximising the amount of daylight that enters a space should be something that all building owners should prioritise By making use of the likes of skylight windows, par ticularly on the nor th or south side of your building Operable windows or skylights are an effective solution as they allow hot air to escape when it’s warmer, which in turn reduces the cooling load

UPGRADE YOUR LIGHTING

LED lighting is a hugely popular choice right now, largely because of its proven energ y consumption minimising effects So, if your lighting setup is in need of an upgrade LED is the way to go Switching to LED lighting has the potential to reduce your electrical costs by up to 60% according to the Carbon Trust

LED lighting also boasts the benefit of minimal heat generation, ulti-

mately lowering air conditioning load and thanks to the long lifespan of LED lighting, cutting maintenance costs, too The majority of LED lighting users note an improvement in the clarity and crispness of their lighting, which can help make for a more productive and happier workspace

It’s also wor th switching old-fashioned bulbs for compact fluorescent bulbs with a low energ y consumption Typically speaking, lighting an office costs approximately £3 per square metre each year compared with £1 per square metre each year in an energ y-efficient office space

PERFORM REGULAR MAINTENANCE CHECKS ON EQUIPMENT

HVAC (Heating Ventilation Air Conditioning) is one of the quickest and easiest means of elevating energ y efficiency The proper maintenance of HVAC systems will make for a building that uses 15-20% less energ y than those without a maintenance plan It s impor tant to ensure that your maintenance plan is inclusive of refrigerant level checks

AFTER HOURS USAGE

The term 'phantom electric loads’ refers to the electricity consumed by electronic devices when they aren’t actually in use Devices such as clocks on the oven or microwave and lights that are set up on a timer are just a couple of examples - and while these may seem fairly insignificant did you know that they can contribute to up to 10% of your energ y bill?

The most effective way to minimise phantom electric loads is to unplug equipment where possible , or failing that, set up standby times Another energ y saving technique is to incorporate smar t power strips to help ensure power is being consumed

SWITCH BUSINESS ENERGY SUPPLIERS

On top of reducing energ y consumption, you should also switch your commercial energ y supplier This could save your business hundreds of pounds per year These energ y saving measures can help free up cash to be invested in other areas of your business

The Drinks Trust Calls on the Drinks & Hospitality Sector to Engage in Annual Survey

The Drinks Trust has released its annual industr y sur vey, aimed at better understanding the wider drinks industr y and hospitality community and how to best suppor t the individuals who work within

The past few months have proved par ticularly challenging for our drinks industr y colleagues and have only been exacerbated by the increasing cost of living, which will have a profound impact on our financial and emotional well-being for many months

In 2022 to date the cost of living has increased exponentially Our beneficiaries have been and continue to be amongst those most at risk from the ongoing financial crisis As a matter of fact, in 2022 The Drinks Trust helped well over 4,500 colleagues facing hardship

The Drinks Trust industr y sur vey has been created to capture the current state and mood of the drinks hospitality industr y, and understand the concerns and issues of its workforce The results will help to evolve the ser vices and suppor t supplied by The Drinks Trust as well as businesses in the drinks hospitality trade The sur vey comprises sections covering you, your work life and your well-being in the industr y and should take approximately 5 minutes to complete

By understanding the diverse nature of our industr y, and what more needs to be done to evolve it, we can better suppor t the drinks hospitality industr y community

The sur vey will run from 6th Februar y 2023 until mid-March The par ticipants’ answers are completely confidential, and by completing the sur vey respondents can also win various drinks prizes To take par t in the industr y sur vey go to https://waw getfeedback com/TDTS2023/

The Drinks Trust CEO, Ross Car ter said: “The Drinks Trust is committed to fur ther understanding the needs of the people within our industr y, and as a result, provide the suppor t and ser vices that make a difference We are therefore asking drinks hospitality organisations, businesses and professionals to share our sur vey internally with their teams and with industr y colleagues, so we can have a comprehensive understanding of the ser vices needed to make a difference in our industr y ”

Andy Romero-Birkbeck, Founder & Director of We Are Wellbeing, added: The annual Drinks Industr y Wellbeing Sur vey provides us with a valuable insight into the needs, concerns and views of those working in hospitality The data we receive allows us to improve the level of suppor t provided by The Drinks Trust and par tners like We Are Wellbeing ”

Jo Taylorson from Kingsland Drinks Group commented: “Building a better drinks industr y star ts with identifying what can be done to improve in all areas, and then swiftly getting behind initiatives that benefit people on a personal and professional level This sur vey is an oppor tunity for ever yone in the drinks industr y to affect change By sharing your feedback, you’ll be helping to take the UK drinks community to the next level ”

Becky Davies from Ten Locks commented: “It’s increasingly the case that hospitality has become a career versus a stop gap; I’ve confidence that those who stay the course and get among what it can offer will undoubtedly be the stars we watch truly succeed in the years ahead Sharing your opinion now will help to ensure that ever yone in the industr y has access to what they need to thrive in the long term ”

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.com/

How Hospitality Can Help the Chancellor Reduce Inflation

Tackling the three root causes of price inflation in hospitality – energ y, recruitment and taxes – in the Spring Budget can prevent price increases and drive down inflation

In its Budget submission to the Chancellor, UKHospitality has highlighted how the right suppor t on energ y, unlocking the labour market and reducing taxes on the sector can lead to a significant reduction in the rate of inflation and deliver growth

Severe cost increases in hospitality, par ticularly across energ y, food and drink, has left venues with no choice but to pass these on to the customer, therefore contributing to the overall rate of inflation

Without any inter ventions by the Government, cost pressures will intensify and drive up prices, with most operators already planning to increase prices by 6-10% when energ y suppor t is reduced from April

TO AVOID THIS SCENARIO, UKHOSPITALITY HAS ASKED THE CHANCELLOR TO:

• Introduce a new, lower business rates multiplier for hospitality to make our tax system fit for purpose

• Implement minor, shor t-term immigration reforms to counter the sales being lost due to labour shor tages, par ticularly abolishing or reducing the Immigration Skills Charge and offering more flexibility to students to work longer hours

• Reform the Apprenticeship Levy to enable funding to be used for other forms of training and to change its operation to offer greater flexibility to employers and employees over training – and incentivise economically inactive people into work

• Introduce a temporar y reduced rate of VAT to mitigate against the extraordinarily high energ y prices businesses are facing, to stimulate growth and cut costs

• Give clear direction to OFGEM to inter vene in the non-domestic energ y market and instruct suppliers to renegotiate over-inflated contracts

UKHospitality Chief Executive Kate Nicholls said: “Inflation is the millstone that hangs around all of our necks and the Government has made it clear tackling these cost increases is a key priority We agree , and the Chancellor can take a significant step towards achieving that in the Spring Budget by unlocking the potential of hospitality

“Our venues have been ravaged by cost increases in ever y area, whether that’s energ y, food, drink or recruitment The scale of these costs have forced businesses to increase prices for consumers something which has contributed to inflation

“No business wants to increase its prices Hospitality wants to be par t of the inflation solution not par t of the national problem

“There are measures that can be taken to somewhat relieve these pressures on venues and allow them to take advantage of demand increase sales and keep prices low For example , reforming the Apprenticeship Levy and offering employers more control over the deliver and funding of training would allow many of the economically inactive get back into work, at almost no cost to the Government

While we also recognise that the public purse strings are being held tight, there is a strong argument to tackle the tax burden on businesses in a responsible way A temporar y reduced rate of VAT would reduce costs, which would help lower inflation, and drive demand and growth We saw its success during the pandemic and that can be replicated now

“The sector has shown its potential to deliver rapid economic growth and tackle inflation, something the countr y desperately needs, and the Chancellor has the power at the despatch box on 15 March to enlist hospitality to help achieve his aims I would urge him to do just that ”

Sacha Lord Welcomes New Culture Secretary, Lucy Frazer

Sacha Lord the Night Time Economy Adviser for Greater Manchester said:

“I welcome the appointment of the new Culture Secretar y Lucy Frazer today The sector has experienced the toughest years in its histor y and with this move I hope the suppor t it is given star ts to reflect its impor tance to economic growth

“I encourage the new Culture Secretar y to work urgently with the Chancellor ahead of his Spring Budget next month in order to deliver renewed oppor tunity and hope to the hundreds of thousands of hard working people our sector employs

“I also urge the Secretar y to call on the Chancellor to rethink business energ y suppor t, which will fall away substan-

tially from next month leading to the inevitable closure of swathes of cultural and leisure venues across the UK ”

According to the Office for National Statistics (Jan 2023), Britain’s night-time economy has shed 700,000 jobs in the last six years as nightclubs and bars warn they face closure from the surge in energ y bills and squeeze on consumer spending Employment in cultural and leisure activities and sectors that suppor t the industr y has shrunk by almost a 10th since peaking in 2018

A third of businesses are cutting trading days as a result of the spiralling energ y bills, according to UKHospitality this Februar y

2023: the Demise of Hospitality

By

2023 has begun in much the same way that the previous year ended for the hospitality industr y as shor tages of staff soaring energ y costs and low customer footfall continue

These troubles are exacerbated by an almost perfect storm of factors including the cost-of-living crisis, high inflation, and the after-effects of both Brexit and the Covid-19 pandemic

As a result, many providers are thinking of ways to balance their books, with pub group Stonegate announcing that they are to sell 1,000 venues – a move that will provide little comfor t to smaller businesses Whilst suppor t for the sector has been promised at various inter vals by the Government, a plan has yet to appear, and the sector is currently facing another tough year that may well be too much for some

The hospitality industr y faces many challenges, but staff shor tages are among the most pressing The sur vey carried out by the industr y association UKHospitality suggested a current vacancy rate across the sector of 9%, implying a shor tage of 188,000 workers As the figures suggest, the sector needs to find a solution fast, especially as it looks to rebuild, and with governmental suppor t appearing unlikely in the near future , what possible solutions are out there for businesses to take advantage of?

One solution enacted by some companies is to adapt their business operations around staff shor tages instead of waiting to fill vacancies, for example , by pausing lunch ser vices at some venues until staffing levels are higher Other restaurants and pubs have cut back on the number of hours food is ser ved or are running reduced menus due to the lack of available chefs Some venues have introduced a four-day week for all fulltime staff and reduced the number of days they are open Additionally, owners and operators have stepped in

to fill roles

Some businesses are reaching out to large workplaces to run onsite cafés or provide their products in ones that are already in place This diversification provides crucial additional streams of income and business owners should consider exploring where they can diversify their offerings to better their financial position

Despite business providers coming up with creative solutions and working collaboratively, it would still be beneficial for the Government to provide specific targeted suppor t for the sector For example , the Government could help the hospitality industr y by reducing VAT and providing business relief The decision to maintain the level of tax made ver y little difference to the hospitality sector, as any profits made are quickly swallowed up by the increase in the cost of living and the cost of doing business Hospitality businesses face rising costs on all fronts from energ y to ingredients but crucially labour costs as they tr y to suppor t staff to navigate the cost-of-living crisis

Unless more help is available to suppor t the hospitality sector, then it seems inevitable that many businesses within it will simply cease to exist For many customers, eating out is a treat or experience and if a decision has to be made between paying a bill or having an evening out, it is obvious which choice will be made , especially as businesses turn to solutions such as raising menu prices to bridge the gaps in their profit and loss

The key message for the hospitality sector is to look after its teams, as shor t-staffed teams may become affected by burnout It is also beneficial to provide an array of training apprenticeship and development opportunities where possible to help staff to develop and grow, while opening up different avenues for new people to join

Working in hospitality offers a viable , stable , and rewarding career path, and businesses should be looking to promote their roles with school leavers and graduates to find their workforce of the future By sharing success stories, getting involved with developing the courses, and encouraging more people to know about what hospitality has to offer will be the best solution to suppor t this vibrant industr y, par ticularly while robust Government suppor t is not in place

Vote Now to Find Winner of Tourism Superstar 2023

The annual search to find winner of Tourism Superstar has begun Run in par tnership with The Mirror newspaper, Tourism Superstar celebrates those individuals working in English tourism who deser ve recognition for going above and beyond in their role to give their visitors the warmest of welcomes and an unforgettable experience

Ten finalists have been shor tlisted from across the countr y, working in a range of roles both tourism and sector-related – including a station master, a black cab driver, classic car restorer, wildlife enthusiasts, historians and a Commonwealth Games volunteer

THE FINALISTS ARE:

• Dave Paynter, Reser ve Manager, WWT Slimbridge Wetland Centre , Cotswolds

• Geoff Colvin, Chief Stationmaster, Kent & East Sussex Railway

• Geoff Rose Front Desk Volunteer Shaldon Wildlife Trust Devon

• John Consterdine Manchester Taxi Tours Manchester

• Luke Henshaw, Classic Vehicle Restoration Apprentice , Great British Care Journey, Peak District &

Derbyshire

• Michael Wilson, Official King’s Guide to the Kent Estuar y, Morecambe Bay, Cumbria

• Navnit (Yogi) Jogi, Welcome Ambassador, Birmingham 2022 Commonwealth Games, West Midlands

• Jane Dixon, Ranger Jane’s Beach School, Nor thumberland

• Rihanna Harris, Chris Burdon, Stonehenge Stone Circle Experience Hosts, Wiltshire

• Tobie Jane Airey, Head of Visitor Happiness, Huckleberr y Woods Micro Animal Adventures, Faversham, Kent

The public are invited to watch a full-length video of the finalists below and find more information on each one , including individual films showcasing them in their natural habitats, on our website (VisitBritain) Public voting is now open on The Mirror website

The winner will be announced during English Tourism Week in the Mirror on Saturday 25 March They will receive their award during the VisitEngland Awards for Excellence this summer

Uptick on Food Prices: +4.1% Inflation Recorded in Q4 2022

Lumina Intelligence's Menu Tracker latest quar terly data revealed a significant rise in food prices, with a total food menu

Megan Thresher, Insight Manager at Lumina Intelligence , stated, "The food industr y in the UK is facing major challenges, and this is reflected in the increasing prices for consumers Operators are aware of the impact this has on their customers and are striving to minimize the effects as much as possible "

Total same-line drink inflation rose +0 6% from Q3 to Q4 2022, with the largest increase in Quick Ser vice Restaurant (QSR) drink prices Non-alcoholic drink prices saw the biggest increase in QSR channels, while restaurants saw the largest increases in alcoholic drink prices Other channels kept drink price increases minimal to continue to attract consumers for out-of-home occasions and to spur consumer spending

Farm Frites - The Fresh Taste of the Land

Potatoes may be a seasonal har vest, but demand is year round

We balance seasonality with demand to ensure high quality crops are used at their best

At Farm Frites we har vest multiple varieties across two seasons with processes that ensure that the quality outcome is the same whichever variety we use

Sustainability star ts with us There is a great responsibility with food manufacture and we are aware of our impact on the environment Growing, manufacture and supply is the beginning of the chain, and it is impor tant to us that we are setting the right intentions to minimise the impact

Potato products go a long way to satisfying need for customisation, consumers expect to be able to customise for taste or to suit an allerg y requirement Loaded fries allows from healthy to indulgence offers for flexitarian diets and

allow an operator to respond to trends in a cost-effective way – ever ything works with chips from plantbased, classic sauces & cheeses to world flavours and spices

Our potatoes are grown and farmed at sites near our factor y HQ and then prepared and frozen quickly allowing for essential nutrients to be retained in the product - freezing in itself is a preser vative

The Quick Oven Fries range is ideal for food outlets who need to ser ve great tasting fries but can’t use deep-fr yers due to location operation or regulation These fries can be oven cooked in a conventional, trade oven from frozen in just four minutes Fast cooking times mean these fries allows operators to cook five times more por tions in 20 minutes than other oven fries

Our

Melissa Toney is a solicitor and expert in regulatory and licensing at law firm, Shakespeare Martineau

Using Payment Systems to Increase Recession Resilience

Having star ted its post-pandemic recover y the hospitality industr y is now bearing the brunt of record inflation impacting both its own costs and consumer spending

Last year, more than 32 pubs in England and Wales closed for good each month due to factors such as rising energ y costs adding pressure and, according to the International Monetar y Fund (IMF), the UK economy is set to perform the worst out of all advanced economies in the year to come In real terms, this means that prices for customers and businesses aren’t set to stabilise any time soon

This is worr ying for hospitality managers Wages are climbing higher than any other industr y in the UK, and energ y bills are set to soar by up to 82% by spring this year All this paints a bleak picture so how can the industr y respond?

GETTING THE BASICS RIGHT

During the pandemic , digital payment systems were praised for helping the sector to bridge the gap between customers who were eager to return to ‘normality’ while adhering to guidelines and feeling safe

Whether this was through pivoting towards a takeaway model with PayFac technolog y or adding QR codes to menus to make it easy to order and pay via mobile devices, the use of this type of technolog y has now become commonplace

As we reach another crisis point in the industr y, it’s impor tant to approach it with the same sense of innovation

but not before getting the basics right first

STABILITY AND SECURITY

With digital payments now widely accepted, the priority for business owners must now be to move towards

By Andrea Dunlop, managing director at Access PaySuite (www accesspaysuite com)

stability and security Of course flexibility is still a key factor – customers may ask to split the bill more often as their budgets become tighter Doing so with their card (or digital wallet) gives them a much better oversight of their spending, but that does come with some risks too

Customers who are spending at your venue , or making a payment online , want to know that their payments will be quick easy and safe High profile data breaches are often making headlines which cause the victims’ reputation to take a hit and are costly to fix

While these are on a large scale turning your attention towards investing in a secure payment system can help to reduce the risk of data being lost, while also providing reassurances to your customers that their sensitive financial information is protected

A 360-DEGREE APPROACH

Beyond point of sale , the way that payments are managed internally can also be transformed by digital systems, and doing so could put your business on a stronger financial footing

Cash flow has always been king but as wholesalers contractors and other suppliers also cope with the challenges faced by the sector, intelligent automated systems could help to highlight any missed payments before the problem becomes too big to solve

The leisure and hospitality industr y can bring a lot of joy to people’s lives, whether it’s suppor ting catch-ups with friends hosting special moments or giving people a base to explore new cities

Yet when times are tough financially, it’s a luxur y that many people choose to – or sometimes have no choice but to – go without Last Christmas 61% of people who were cutting back on spending chose to do so on gatherings, such as meals out

As decisions over where and how to spend disposable income become more challenging with the rising cost of living, the hospitality sector can ill-afford giving potential customers any more reasons to save their money With a few simple switches to your payment systems it’s possible to ensure you remain a first-choice when customers want a treat both during and beyond the current economic crisis

Greene King Pub Partners Invests in Online Reputation Management Platform for All Leased & Tenanted Licensees

Greene King Pub Par tners, the leased, tenanted and franchise division of Greene King, has invested in a customer experience and online reputation management platform which all its leased and tenanted licensees will be able to use for free

Reputation is a comprehensive tool that will help Greene King’s pub par tners to establish and improve their online presence including their website social media accounts and online listings

The platform also enables licensees to read and reply to customer reviews in one place bringing in reviews from Google Facebook and Trip Advisor into one easy-to-use platform

Using Reputation pub operators can understand their online performance and make data-driven decisions to grow their reputation online , making their pub more visible to potential customers and appearing higher in search rankings This in turn can drive increased footfall to pubs

Greene King’s managed pub business has been using Reputation for over 4 years, which has resulted in improved pub online presence and review scores, contributing to improved sales and footfall

The investment in Reputation is Greene King Pub Par tner’s latest initiative to suppor t its tenants and lessees to grow their pub businesses It follows a series of social media workshops Greene King Pub Par tners’ in-house Learning & Development team delivered last year to help licensees maximise oppor tunities online to grow their pub businesses

Wayne Shur vinton Managing Director for Par tnerships & Ventures at Greene King, said:

“Our investment in Reputation will help our Par tners improve their online presence , which in turn should drive footfall to their pubs and ultimately enable them to grow their businesses I am excited to see how our Par tners make full use of the new platform ”

Chris Sparling, Head of Customer Experience – EMEA for Reputation, said:

We are thrilled to see how Greene King has embraced the power of customer feedback and the Reputation platform In a competitive pub and restaurant landscape , establishments that listen to their customers’ needs and concerns will be the ones that see continued business growth ”

Hospitality Showcased in New Government Apprenticeship Campaign

UKHospitality has worked in par tnership with the Depar tment for Education to secure new adver tising for apprenticeships in hospitality

Apprenticeships in both hospitality and catering will be showcased as par t of the Government’s Career Star ter Apprenticeships campaign, thanks to the work of UKHospitality The sector joins the likes of construction, healthcare and education as par t of the flagship campaign

The materials are promoted to schools and colleges across the countr y and feature apprenticeship success stories provided by training providers, such as HIT Training and Umbrella Training, and businesses, including Compass Group Hilton Greene King Mitchells & Butlers Pizza Express and Whitbread

UKHOSPITALITY CHIEF EXECUTIVE KATE NICHOLLS SAID: “I’m delighted that hospitality and catering now features as par t of the Government’s new apprenticeship campaign Apprenticeships play a critical role in developing future generations of talent and offer an exciting way to learn practical skills on the job

“Working with the Depar tment for Education to promote these career oppor tunities is significant and I’m pleased we ’ re able to par tner on this impor tant initiative ”

UKHOSPITALITY SKILLS DIRECTOR SANDRA KELLY SAID: “Promoting apprenticeships as an entr y point into hospitality was a priority aim in UKHospitality s Workforce Strateg y and securing the sector’s inclusion in this campaign will go a long way to fur ther embedding these oppor tunities within schools and colleges

Being able to hear from fellow apprentices about the skills they ve developed and the successes they ve achieved is so inspiring and I hope they convince thousands more to take up an apprenticeship ”

ADELE OXBERRY, CHIEF EXECUTIVE AND FOUNDER, UMBRELLA

TRAINING, SAID: “Umbrella is proud to par tner with UKHospitality on this vital campaign which will really highlight the impor tant role that apprenticeships play, not only in our brilliant sector, but in all areas of business

“Our apprentice’s stories are truly inspiration and we ’ re honoured to have been a par t of their journey ”

JONATHAN FOOT, HEAD OF APPRENTICESHIPS AND EARLY CAREERS, COMPASS GROUP UK & IRELAND SAID: “We are delighted to be suppor ting this campaign Engaging with young people as they star t to think about what career they want is critical Apprenticeships provide a great oppor tunity to take the first step on the career ladder, building up your skills, learning more about oppor tunities in the hospitality sector, all while earning at the same time

“We work with many par tners to deliver apprenticeships to the under 18s, this includes engaging directly with schools as well as with programmes such as ASK and the Multicultural Apprenticeship Alliance We also run our own Junior Chef Academy, where we develop future chef talent in par tnership with schools, colleges and local communities, providing work experience and then apprenticeships once employed Later this year we are excited to be suppor ting industr y placements for the new Catering T Level working with Colleges and Providers ”

PAUL CAPPER, HEAD OF APPRENTICESHIPS, MITCHELLS & BUTLERS SAID:

“As we continue to face the ever-growing challenges around attracting and retaining new talent into our sector, educating young people on the fantastic career oppor tunities hospitality can offer is paramount to our future success

“Working collaboratively to embed apprenticeship oppor tunities within schools and colleges will suppor t growing our next generation of leaders, and that’s why we ’ re proud to suppor t the Government’s Career Star ters Apprenticeships campaign ”

DOROTA STRZELECKA, LEARNING AND DEVELOPMENT MANAGER, PIZZAEXPRESS, SAID: “Let’s make it inspirational and attractive – that’s my motto when working with providers on Apprenticeship Programmes at Pizza Express The standard is a great structure but how we make it relevant and useful to our fantastic teams is the most impor tant par t for me Encouraging our teams to learn at work, aside from free pizza, is the best way to suppor t their career aspirations and simply retain them

“Our apprenticeship offer is based on our career journey and is designed to be as individual as each of our team members The Career Star ter Apprenticeships campaign is an amazing oppor tunity for someone who has never worked in hospitality to understand the basics and become par t of the team ”

More Closures Imminent Without Further Intervention on Energy Bills, Hospitality Trade Bodies Warn

Industr y trade bodies, Hospitality Ulster, BBPA, UKHospitality and the BII, have jointly written to the Secretar y of State for BEIS, the Rt Hon Grant Shapps MP, calling for fur ther suppor t for vulnerable pubs, brewers and hospitality operators, facing devastating energ y costs which are crippling their businesses

With over 1600 hospitality businesses already having failed in the last three months (CGA and AlixPar tners research), the organisations issued a stark warning about the thousands more potential business failures in the sector without fur ther suppor t

In addition results from a recent joint sur vey of BII UKH BBPA and Hospitality Ulster members revealed the ongoing fragility of pub businesses, with one in three at risk of failure in the next 12 months, 16% of members having no cash reser ves and a fur ther 23% with fewer than three months reser ves left The issue is simply crippling the entirety of hospitality, from pubs at the hear t of their communities through to city centre restaurant chains

With the Energ y Bill Relief Scheme (EBRS) closing at the end of March, operators will be left with little to no suppor t from its replacement, the Energ y Bill Discount Scheme (EBDS), leaving them facing bills of at least three and a half times that of the equivalent period in 2022

The letter follows a call from the BBPA in Januar y for an urgent inquir y looking at poor conduct by energ y suppliers to be held, as well as UKHospitality’s Chief Executive Kate Nicholls giving evidence to the BEIS Select Committee earlier this week on the impact of the energ y crisis on the sector

In a joint statement, the organisations commented: “Hospitality businesses have faced countless challenges over the last three years, being the first to close and the last to open in the pandemic , battling against soaring inflation in ever y area of their business and more recently huge disruption caused by industrial action

“Government has previously inter vened to suppor t our sector, recognising the tangible social value we pro-

vide , but if they fail to act at this crucial time , these essential businesses providing so much in our communities, villages, towns and cities will be lost forever

“Spiralling energ y costs and having to commit to long-term contracts at eye-watering rates, now represents the single biggest threat to their sur vival 50% of respondents to the joint sur vey have had to renew their energ y contracts in the last six months of 2022, at a time of when prices were unfairly high in a non-competitive market

“We are calling on the Secretar y of State for BEIS to recognise the impossible situation facing our nation’s pubs bars restaurants brewers and all those venues in hospitality all of whom suppor t communities across the whole of the UK Government must ensure suppliers deliver a framework of fair and reasonable energ y costs for hospitality businesses, and direct energ y companies to allow those who were forced into contracts in 2022 at untenable rates to renegotiate , reflecting the now much lower wholesale prices, but also the record-breaking profits these suppliers have announced

“Formally recognising our sector as an energ y intensive and vulnerable area of the economy, as it has been throughout the pandemic and beyond, would also allow them access to the enhanced suppor t under the EBDS

“Without this, thousands of otherwise viable businesses at the hear t of their communities will be lost, along with local, flexible , skilled employment The growth that Government needs can and will come from our sector but without the suppor t on energ y bills the results will be catastrophic ”

Read the letter at https://bii imiscloud com/common/Uploaded%20files/impor tant%20documents/2023/Letter%20to%20the%20Se cretar y%20of%20State%20BEIS%20from%20the%20BII%20BBPA%20UKH%20and%20HU%202 2 23 pdf

Much Loved North Berwick Venue Herringbone Reopens Doors After Major Refurb

and beautiful botanical plants throughout

The reimagined venue also includes a stunning new wall mural by Glasgow’s famous ar tpistol Galler y, an eclectic mix of upcycled furniture , and an infusion of colour through wallpaper and new handmade clay tiling

However, one of the biggest transformations is the venue ’ s new, state-of-the-ar t kitchen which has allowed the talented chef team to add an array of delectable additions to its already impressive menu

Sure to impress even the most discerning of diners, dishes include roasted monkfish wrapped in parma ham and a plant-based option of spiced celeriac steak with cannelloni beans and spinach as well some true Herringbone classics such as the seared flat iron steak slices with rocket, parmesan and fries or the sesame crusted Bass Rock salmon burger with wasabi mayo, crispy nori and fries

ONE of East Lothian’s best-loved venues Herringbone reopened its doors on Saturday (Februar y 4) after undergoing a significant refurbishment

Herringbone operated by leading Scottish hospitality group Buzzworks Holdings, closed on Sunday 8th Januar y for several weeks of renovation work, with a much-anticipated makeover modernising the venue in line with the group ’ s prestigious por tfolio

Designed by Buzzworks’ in-house design team, Herringbone has been lovingly restored with a new central wine bar acting as a focal point in the venue , with luxurious natural furnishings in a casual coastal style

For drinks connoisseurs, the enhanced modern bar will also be stocked with local craft beers, 30 wonderful wines by the glass and beautifully crafted cocktails within the independent venue

Ash Bairstow, Operations Director at Herringbone , said:

Having opened our much-loved Herringbone in 2014, we re delighted to invest in this substantial refurbishment after almost a decade of trading and to modernise it for the team, local community and visitors alike

“It’s a fantastic venue which is loved in the area, therefore we have kept many of our key features whilst modernising the interior and

bolstering the enjoyable experience we offer to visitors

“All of the changes have been made with our guests in mind and we ver y much look forward to welcoming them to our newly revamped venue whilst providing the exciting and engaging experience that Herringbone is known for ”

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

Hoteliers Urge Government to Relax Rules to Aid UK Recruitment

Bristol hoteliers are urging the Government to relax some of the post-Brexit rules which have hindered their ability to recruit in recent years

A combination of the impact of Brexit coupled with the Covid-19 pandemic and the resulting lockdowns caused huge problems for the hospitality sector which has traditionally drawn heavily upon European workers to help staff hotels, pubs and restaurants

Before Brexit, it’s estimated that the UK hospitality sector employed more than 400,000 EU workers

Today, EU employees make up 28 percent of the UK s hospitality workforce , compared to 42 percent pre-pandemic

Many workers went home to be with their families when the Covid-19 crisis came , forcing businesses into lockdown

Then, because of changes in employment law brought in by Brexit, most were unable to return, leaving huge workforce gaps, in hospitality and other sectors

Many hospitality businesses which had managed to keep doing despite being forced to close because of the pandemic found they were struggling to find the staff they needed when they were able to re-open

And little has dramatically changed since to significantly ease the staffing shor tage

With Chancellor Jeremy Hunt due to deliver his budget on 15 March and hoteliers are urging him to give them the power to boost the recover y of their businesses by being able to recruit the staff they need

Raphael Herzog Chair of Bristol Hoteliers Association (BHA) said:

“The past few years have been extremely challenging for the hospitality sector and there are still some huge difficulties to overcome

“Brexit, the pandemic and now the cost-of-living crisis, par ticularly in terms of energ y prices have created the perfect storm

“One of the biggest issue for us remains recruitment in some key areas of our businesses such as chefs food and beverage staff room attendants and so on which is why we think it is time for the Government to look at relaxing some of the Brexit rules

“This will help not only hotels and other hospitality providers, but many other sectors which have also been struggling with staff shor tages, to help get Britain s businesses back on their feet

News repor ts are full of stories of staff shor tages, from bus and coach drivers to care providers, which is leading to hospital beds being blocked because people are not able to go home because there is not the community care ser vices available to them, largely because of staff shor tages

“The countr y is on its knees because of a shor tage of staff in so many sectors, which is why we are urging the Government to open up the EU borders more and give many British businesses the helping hand many of them so badly need ”

To find out more about the BHA and ever ything it does to suppor t the hospitality sector in Bristol, visit www bristol-hoteliers co uk

Restaurants & Diners Raise £750,000 for Homeless Charity

Restaurants and diners throughout the UK have raised £750,000 for the homeless, following another successful StreetSmar t campaign It adds to the more than £12million that the charity has put towards good causes since its founding 25 years ago

StreetSmar t’s scheme , which adds an optional £1 donation to diners’ bills, raised a record total, with London restaurants alone contributing over a £250,000 Throughout the UK, 550 restaurants par ticipated in the fundraising scheme which helps more than 50 homeless charities and costs restaurant’s nothing and customers ver y little ,, is suppor ted by LandAid, who cover all the campaign’s costs As such, ever y penny of what’s raised goes towards helping those who need it

The campaign saw restaurants add £1 per table to diners bills (optional) during the festive period, and now, the money raised will help tackle homelessness in cities across the UK during the current cold snap and beyond

It was a successful year for the campaign, with over 550 restaurants involved from Burnt Orange in Brighton raising £6,000, to Celentano’s in Glasgow raising £2,000 to fund projects in their local communities

Meanwhile in London, The River Café in Hammersmith raised £14,000, Cubitt House group of pubs raised £24,000 and ACME Fire Cult in Dalston raised £1,300, showing the diverse nature of those who took par t but all of whom come together once a year to suppor t StreetSmar t

Glass Door is one such charity operating in West and South London suppor ted by StreetSmar t funds Their CEO JO Car ter says: “As temperatures plummet, it is becoming life threatening to be sleeping on the street Glass Door’s vital night shelter circuits are open to provide those with nowhere else to go somewhere safe and warm to sleep We’re proud to have been working with StreetSmar t for 15 years This year their donation could suppor t 50 guests to stay in our emergency winter night shelter for one week ”

The eateries in Selfridges alone raised £97 000 These funds will be used to provide accommodation for 18–25-year-olds who do not have a safe and secure place to call home , distributed between Centrepoint in London and Manchester, and St Basils in Birmingham Both charities will be able to create new bed spaces to suppor t dozens of young people who otherwise could end up sleeping on friend’s floors, night buses or on the streets

This vital suppor t is needed more now than ever, as sadly latest figures show a 21% increase in rough sleeping in London alone compared to the same period last year

Paul Morrish, Chief Executive at LandAid, said: “I am delighted at the total raised from the 2022 StreetSmar t campaign LandAid are proud of the special relationship that we have with StreetSmar t, and it has been amazing to see such enthusiasm across the hospitality and proper ty industries in suppor ting the campaign, par ticularly during some testing years This small choice will create huge impact in suppor ting homelessness projects that will bring both relief and security to those who need it most across the countr y ”

Pub and Bar Operators Embrace Indulgence During Festive Season

Pub and Bar operators took advantage of the festive season to offer customers a taste of indulgence with burgers and chicken dishes emerging as the most popular main courses According to the latest data from Lumina Intelligence’s Menu Tracker, 21% of main course orders on pub and bar menus were burgers, showing a growing share compared to Q3 2022

Star ters such as wings, nuggets, and tenders also saw increased share , while chips remained the most popular side dish The recent World Cup created oppor tunities for operators to target consumers through promotions on pub favourites as increased consumers visited pubs to enjoy the games

57% of new dishes introduced by pub and bar operators were main courses an increase of 2% compared to Q3 2022 The top new releases were burgers and chicken dishes, reflecting the current market trends of indulgence , customisation, and nostalgia The popularity of desser t dishes also increased, with a 4% increase in share Ice creams, sorbets, and cake were the top two new desser ts introduced

“Operators are always looking for ways to bring joy and excitement to their customers, and the festive season provided the perfect oppor tunity to do so, aligning menu offerings with the growing trends of indulgence and nostalgia” said Megan Thresher Insights Manager at Lumina Intelligence

A Real Nation Of Snackers

Director of Carbon-Conscious Gloucestershire Hotel Selected as New Chair of The Stroud Tourism Forum

The director of a luxur y Gloucestershire hotel has taken on the new Chair of The Stroud Tourism Forum – offering a fresh new perspective on sustainable tourism across the Stroud Valleys region

Sarah Brewster, Director of Stonehouse Cour t, located in the hear t of the Cotswolds, will now lead the charge in promoting tourism across each of the district’s towns and surrounding areas – whilst also ser ving as a sustainability champion for Visit Gloucestershire alongside Slimbridge Westonbir t and Stroud Brewer y

Taking over the role from Hannah McDonnell who now acts as Sustainability and Social Value Lead for Visit Gloucestershire , Sarah will work in tandem with Vice Chair, Tony Davey, also Chair of Stroud Chamber of Commerce , to offer oppor tunities for businesses and key stakeholders to share best practice and help shape the Stroud Tourism strateg y over the next five years – helping to promote the

uniqueness of the region’s market towns and their immediate surroundings to visitors who may not be aware of the range of things to see , do and experience across the Stroud District

Commenting on her recent appointment, Sarah said: My aim as Chair will be to suppor t businesses and local councils to drive forward sustainable tourism across our whole region, increase visitor spending from both the domestic and international markets, and help businesses and local communities to grow and prosper “I am ver y passionate about what Stroud and its surrounding area have to offer and will be looking to explore how we can attract a wider audience Sustainability is also at the forefront of my hospitality motivations, and it’s vital that we champion conser vation so that future generations can enjoy the surrounding natural beauty in years to come It’s because of this that sustainable tourism is high on our agenda ”

To date Stonehouse Cour t has committed to installing new energ y-efficient boilers using 100% renewable electricity through its provider, Ecotricity In addition, it uses 95% LED lighting throughout the building, motion light sensors in corridors and has implemented efficient recycling and waste minimisation schemes, as well as a flagship on-site bottling system for its water needs

Sarah concluded: “We will be working towards a five-year vision designed to shape the tourism strateg y across the Stroud District and are always keen to hear from more tourism businesses across the region Creating a cleaner and more sustainable future for both the local community and wider world must top the priority list and as the climate crisis intensifies so does the need for accountability and action”

If you would like to get involved please contact sarah@visitstroud.uk

Shortlist Announced for Springboard Awards for Excellence 2023

The 48 shor tlisted hospitality businesses competing to win a coveted Springboard Award for Excellence on 20 April has been announced The charity were delighted to receive more than 200 entries and nominations this year, a record number for their prestigious annual awards This made the judging process tougher than ever for the panels of hospitality professionals, compiled of external Springboard suppor ters and ambassadors

The awards ceremony itself will take place aboard Oceandiva, Smar t Group’s impressive 600 capacity, 86 metre long vessel, a revolutionar y Co2 neutral event space on the River Thames

Broadcaster and journalist Gordon Smar t presenter on ITV’s Good Morning Britain will be the host for this year ’ s awards Gordon is predominantly known for having hosted afternoon shows on talkSPORT, BBC Radio Scotland, the evening show on Radio X

and Weekend Breakfast on BBC Radio 5 Live

The awards will recognise and celebrate the UK and Ireland’s hospitality superstars This includes those who have inspired us over the last year with their resourcefulness, creativity, innovative ideas, those who have suppor ted the growth of their organisation, developed their co-workers and been leaders within their communities

Looking forward to the event, which takes place on 20 April, Springboard’s CEO, Chris Gamm said: “The Awards for Excellence is a great oppor tunity for the industr y to come together and commend our top businesses, showcasing their successes and hugely talented workforce Each year the award ceremony grows and becomes more exquisite; This year is no different and we are excited to be holding the Awards for Excellence on this exclusive new venue on the River Thames

The British Beer and Pub Association Has Launched Its New Brand, Reinstating Its Role as the Voice of Brewers and Pubs

Unveiled at a parliamentar y reception alongside members, industr y leaders and influencers, and MPs, BBPA’s new brand aims to embody the Association’s role as ‘the voice of brewers and pubs’

The new brand embodies each element of BBPA’s work with members; highlighting the uniquely British institution and industr y it represents showcasing the process and innovation of UK brewers, the pub as a place for people to join together and connect in communities across the countr y, and last but not least, the unmatched brilliance of a well-poured pint

Following the premiere of an animation telling the stor y of the new brand, Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“Our new brand is about highlighting our strengths and the future of our sector For over 100 years, BBPA has championed the needs of British brewers and pubs and it is now more than ever our voice needs to be heard celebrated and invested in for future generations

“We need people to know our industr y is not only brimming with warmth and passion, but also innovation, resourcefulness, skills, talent and above all, a desire and commitment to ser ve communities in ever y single par t of our countr y

We are proud to represent British pubs and brewers, and hope our new brand speaks to the genuine emotion, vibrancy and heritage our brilliant sector is known for as we look to the future ”

OiLChef Wins Prestigious Best Kitchen Innovation Award

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Why Weather-Proofing Your Commercial Outdoor Space Should Be A Priority In 2023

By Stuar t Dantzic , Managing Director, Caribbean Blinds (www.cbsolar shading.co.uk)

As the world returns to a sense of normality after a chaotic couple of years, life post-pandemic cer tainly looks a lot different for many of us

Reigniting our love for the great outdoors and the “staycation” are amongst some of the most prominent new norms for Brits

Statistics show an additional 18 000 restaurants that listed ‘outdoor dining’ as par t of their offering since the star t of the pandemic For establishments to capitalise on this new-found interest and growth in outdoor dining, it’s impor tant that they utilise the full potential of any outdoor spaces and secure them for year-round protection

INCREASE CAPACITY

As a general rule , all businesses should be taking advantage of ever y resource available to them, however, commercial outdoor spaces can often be overlooked and not utilised to their full potential By investing in and monetising outdoor spaces, commercial establishments such as restaurants bars and hotels can reap the rewards resulting in an increase in revenue , footfall, reputation, and overall business success

Preparing outdoor spaces for year-round use can provide venues with additional seating/eating areas, expanding their capacity and enabling them to welcome more guests – especially during busier periods such as public holidays, the festive season and national/regional events

CAPITALISE ON ‘BEER GARDEN’ & ALFRESCO

DINING CULTURE

As summer approaches many Brits will flood towards pubs bars and restaurants in search of a pint in the sun or an al-fresco style lunch/dinner, and with many businesses competing for their attention; it’s essential to provide an outdoor space that offers comfor t, is aesthetically pleasing

and stands out from the crowd

Although soaking up the sun will be a priority for many, comfor t is key to enticing customers, whilst enhancing their overall experience As such, it’s impor tant to provide substantial shading to offer a welcomed break from the heat Awnings provide instant shade and shelter from direct sunlight; both heat and glare (bright light) and offer outstanding UV protection (typically 95% minimum UV block) Not only this, but they also deliver a much-needed cooling effect to the indoor room adjacent to where they are positioned and help stop fixtures and furnishings from fading

PREPARE FOR RAIN

If the change-up of the 2022 World Cup being held in December has taught us anything it’s that regardless of weather and time of year the masses will flock to local watering holes to suppor t national/popular events 28 5 million pints were sold across the UK on the 10th December – the day England exited the World Cup – an increase in 166 pints compared to a regular Friday and Saturday

To suppor t these busy times, utilising all available space is impor tant and in the winter/wetter months waterproofing outdoor spaces is imperative It s likely that more temporar y covers such as brollies and parasols won’t stand up to adverse conditions and although retractable awnings can protect and shelter customers from sun, shade and light rain showers at the touch of a button they can be susceptible to damage from high winds

Modern pergolas with either sliding fabric or rotating aluminium louvered roofs and sides offer a more pragmatic solution, providing protection from heavy rain, gale-force winds and even snow Pergolas with a retracting or rotating louvered roof are also multifunctional and can be left open throughout the warmer months and fully closed during the winter The addition of side screens, LED lighting and infrared heating will also provide customers with additional comfor t and warmth, enabling businesses to make the most of their outdoor commercial space at all times of the day (or night) and in any weather

Regardless of season and time of day weather-proofing your commercial outdoor space will benefit and suppor t business growth, revenue and capacity, whilst working in tandem to boost the venue ’ s potential and enhance its reputation as a result

Fence Gate Lodge Scoops ‘Perfect Stay ’ Award

The Fence Gate Lodge in Pendle has just been crowned winner of the Perfect Stay Award at the coveted Lancashire Tourism Awards 2023

The categor y honours the crème de la crème in the hospitality industr y who offer unrivalled facilities and an unsurpassed customer experience The award is a huge coup for the boutique hotel which has already been the recipient of this award in 2019 before lockdown and boasts a five gold star AA rating too As the winner of the Perfect Stay Award, The Fence Gate Lodge will now automatically be entered into the VisitEngland Awards for Excellence 2023 representing Lancashire in this categor y

Kevin Berkins, owner of Fence Gate Lodge said: “To win this award against such esteemed finalists is a great achievement and I am fiercely proud of the team that has made this happen We pride ourselves on the unsurpassed customer journey we offer ; the personal touches and attention to detail and to have this recognised by Marketing Lancashire is the cherr y on top as we celebrate our 40th year in hospitality

“To build on the offering of Fence Gate , we opened the lodge itself in 2017 Formerly six cottages which were later conver ted to a public house Fence Gate Lodge is now a 24-bedroom hotel with suites an apar t-

ment and a function room which we feel exudes quality and charm; and which retains and enhances many of the original features including exposed brick walls and woodwork

“Key to our vision was to create a bespoke offering that captures attention to detail and quality throughout a seamless customer journey and winning this award against such tough competition is the affirmation needed that we have achieved our goals ”

Rachel McQueen Chief Executive of Marketing said: “Success in 2022 was hard fought hard won against quite literally all the odds But successes there were , and significant ones too ”

On the finalists this year she said: “What came through loud and clear from the judges and our myster y shoppers was the tremendous hard work, determination, entrepreneurship and vision demonstrated by our tourism businesses

There is absolutely no shor tage of pride , passion and ambition in this room, and myself and the Marketing Lancashire team look forward to working with you to suppor t the county’s tourism and hospitality sector to thrive ”

The winners of the Lancashire Tourism Awards 2023 were announced at a black-tie ceremony at Blackpool’s Winter Gardens with celebrity host, Steve Royle

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

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 ”

purple

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

and bacteria free This product revolu-

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/)

process replacing the ‘gut feel phone and paper list’ system All available 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

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 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

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

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

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

Hollywood Star Keanu Reeves Stuns Pub’s Locals with Surprise Visit

Hollywood star Keanu Reeves surprised pub locals after paying a surprise visit over the weekend

Posting a picture on their Facebook page the pub said: “So today we had a surprise visitor for lunch What a lovely man he was too “Laura asked if he would be ok with taking photos with the kitchen lads He marched into the kitchen shook their hands and praised them for the food they had prepared Suffice to say he made their days!!!”

It was a bit worr ying because I had to cook for him but we took it out to him and he said thank you and was really nice , ” 18-year-old Scott Valentine said Apparently Reeves two others ordered two large

fish and chips and two shepherd’s pies

Posting photos of the surprise encounter to its Facebook page a staff member of The Robin Hood wrote:

“He took the photo and I put it on my Instagram and it blew up quite a lot Loads of people said it was amazing and they were really jealous ”

Taking to Twitter Fullers said “Imagine Keanu Reeves just casually rocking up to your local pub for fish and chips well, that’s exactly what happened to our tenants at The Robin Hood in Tring, Her tfordshire ”

Producers Unite to Say ‘Don’t Destroy Scotland’s Drinks Industry ’

Scores of Scotland’s most iconic distilleries and brewers have united to call on the Scottish Government to abandon proposals to ban the marketing of the nation’s globally celebrated whiskies, beers, and gins

A coalition of over 100 producers and brands active in Scotland are calling for the immediate shelving of alcohol marketing proposals recently unveiled by the Scottish Government These include banning distiller y and brewer y shops from selling branded merchandise to visitors; banning drinks industr y funding of spor ts and cultural events such as rugby football ar ts festivals and live music; removing drinks branding from pub umbrellas and glassware; and even a ban on the promotion of low and zero-alcohol products

In an unprecedented display of concern and opposition, drinks producers from all over Scotland sent an open letter to the Scottish Government, saying Don t destroy Scotland s drinks industr y

In an impassioned plea to Holyrood ministers, the producers shared the following letter :

DON’T DESTROY SCOTLAND’S DRINKS INDUSTRY

Plans unveiled by the Scottish Government to introduce a blanket ban on alcohol adver tising and sponsorship could not have come at a worse time for our sector, and the many thousands we employ Such a ban will harm Scotland’s alcohol distillers and brewers, who are an integral component of ‘Brand Scotland’ with no clear evidence to justify such a move Restricting the ability to promote and market products responsibly will remove a vital route to market and go against the Scottish Government’s vision to double the turnover of the food and drink sector by 2030

A fur ther unintended consequence of these proposals would be the blocking of a key source of vital funds to Scotland’s spor ts and ar ts & culture sectors, at a time when they can least afford this This will also dispro-

por tionately impact Scottish businesses, with global brands remaining able to engage with major international spor t teams and events, which carr y prominence in Scotland and in many cases the broadcast coverage accompanying it

Scotland has a long and proud heritage of brewing and distilling the ver y finest drinks in the world Our whiskies, beers, gins and other products are enjoyed and sought after across the globe – iconic expor ts which in turn drive our economy here at home

Scotland’s brewers and distillers together provide employment to 88,700 people and contribute £6 1 billion (GVA) to Scotland’s economy annually

Our sector suffered hard through the Covid years but proved its resilience as it has so many times before Today, in a cost-of-living crisis that is placing unbearable strain on our customers the Scottish drinks industr y is once again facing a challenge which threatens the ver y existence of many of its members At times like these , we urgently need the suppor t of our government and elected representatives

We recognise and share in the Scottish Government s determination to reduce harmful consumption of alcohol and agree that there will be fur ther workable steps the alcohol industr y can take to help However, these proposals will not ser ve to achieve this and do not address the root cause of why someone might come to have a harmful relationship with alcohol Instead, they will needlessly hold our countr y back, to the detriment of Scottish jobs

With the suppor t of brewers and distillers across Scotland and the UK, we urge the Scottish Government to listen to our concerns regarding the significant impact these measures will have not only on the alcohol industr y, but on the thousands of families it suppor ts, but wider Scottish society too

Prominent Lake District Tourist Hotspot Pub and Hotel Now Available with Significant Investment

er s flat alongside its plentiful staff accommodation and parking

The proposed works, which the new operator would have input into, would involve a top-to-toe redecoration of the pub giving it a more modern countr y look and feel and creating seating for over 200

Inside , upgrades will include new lighting, flagstones and hand sawn wide timber floorboards, a new bar with overhead gantr y, retro style leather armchairs and rustic wooden tables and chairs An open through fire with woodburner will demark the pub’s two trading areas and create a greater sense of space

Outside , the pub façade will be redecorated in more contemporar y black and grey colours with new signage and lighting completing the look The front of the pub will also benefit from a new alfresco café style eating and dining area The large beer garden at the rear of the pub will also be upgraded with new timber furniture Planting and festoon lighting will add to the ambience

Walls pub and hotel on Elleray Road in Windermere , a year-round Lake District top tourist destination, is being offered to experienced operators to lease with the benefit of a major £750,000 investment

Extensive staff accommodation and parking, a rarity in this prime location, and multiple income stream potential make The Grey Walls an appealing commercial oppor tunity

Heineken-owned Star Pubs & Bars plans for The Grey Walls will transform the tired premises into a premium local with a reputation for great food and drink, filling a gap in the market It will also have 10 ensuite letting bedrooms and a newly refurbished two-bedroom manag-

Other changes will include a new commercial kitchen and upgrade of the customer toilets, a new hotel reception area, renovation of the cellar and installation of the latest dispense technolog y which improves the quality and consistency of draft beer and cider The Smar t Dispense System’s unique cooling technolog y and line insulation from keg to tap is 20% more energ y efficient than standard systems, keeping cider and beer colder

Says Star Pubs & Bars Area Manager, Rick Rose-Coulthard: “The Grey Walls is all about location, facilities and an oppor tunity to be par t of one the UK’s top staycation locations It is right in the centre of beautiful Windermere in the Lake District National Park one of the UK’s leading tourist destinations Even better, it is only 200 meters from

Windermere train station and has parking, so is perfect for both local and tourist trade With competition for staff, the extensive staff accommodation is a real bonus, especially as this is a rarity locally

“There is a great oppor tunity for the right operator to capitalise on the current lack of premium, destination food-led pubs in the area They will need to have run a good food pub before and preferably have hotel experience

Anyone interested in finding out more about leasing The Grey Walls can see fur ther details by visiting www.starpubs.co.uk/pubs/greywalls-windermere

Menus On the Rise: UK Food and Drink Industry Shows Resilience with Pubs & Bars leading a

Increase in Q4 2022

Changing Tastes for Whisky - Insights Into Whisky Consumption

Product intelligence platform Vypr has released its latest Whisky drinkers' trends repor t Using a nationally representative panel from its 65,000-strong community, Vypr asked whisky drinkers what would they would like to see more of in the categor y Drinkers were asked about premium options, taste , lower alcohol versions and whisky produced outside of the UK

18-24 year-olds wanted more access to sample sizes as they developed their taste and understanding of whisky They (34%) also wanted to see more flavoured whisky, such as honey and caramel flavours It's a similar stor y for the 35–54 age bracket who also chose flavoured products and more sample sizes The 55+ bracket seems to be much happier with their current whisky products, with 33% stating they'd like to see more premium products and 46% stating there's nothing fur ther required Overall, 63% of drinkers said they would drink the same as in previous years

PREMIUMISATION

Delving deeper into the insights generated by Vypr's proprietar y platform, whisky drinkers were asked about what elements make the drink a premium product Vypr segmented the data by income and age bracket to understand how finances and generational attitudes can change As well as pricing Vypr wanted to know about bottle design taste and quality age and provenance of a whisky

74% of respondents earning up to £18 000 cited that taste and quality were the most impor tant with 48% saying price was impor tant The data changes dramatically as income increases to £25,000, with only 52% saying taste and quality were impor tant 38% of drinkers in this bracket said single malt was impor tant, with age and price impor tant at 34% and 30%, respectively Interestingly this demographic also placed craft whisky as a

key factor at 30% As incomes increase , taste and quality remain the top choice for consumers As incomes rise , so does the preference for the age of a whisky

Interestingly, across all income groups, only 22% of consumers were concerned about the sustainable production of whisky or the countr y it is produced in This suggests that consumers are open to non-traditional producers such as Japanese distillers

NON-WHISKY DRINKERS OPEN TO TRYING WHISKYBASED DRINKS

Vypr wanted to know if non-whisky drinkers would be tempted to tr y whisky over the summer period 40% of all respondents said they would if it was par t of a cocktail In addition, 32% stated they'd tr y whisky if it were in a ready-mixed can, with 30% saying they would if there were more flavoured options This figure rises for the 18-34 age group to 44% In the 55+ age group respondents placed access to samples as their top choice at 47% with access to more flavoured spirits at 45% Finally, 39% of 35-54 year-olds stated cocktail kits would be a way to tr y whisky over the summer

Regarding the difference between genders, 44% of male drinkers cited they would be open to tr ying whisky via a cocktail kit (30% via a ready-mixed can) At

female drinkers would tr y whisky via a cocktail kit

Ben Davies, founder of Vypr, comments: "There is a lot of oppor tunity within this categor y ranging from premiumisation, increased flavour options and introducing new drinkers to whisky Product owners could provide sample oppor tunities with this summer, including cocktail kits for both at-home and on-trade By experimenting with new flavours, ingredients and ser vings, categor y owners could see growth from non-traditional markets "

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

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 - THe sTaNdard

THaT maKes THe dIFFereNCe

ProFessIoNal WareWasHING sYsTems relIaBIlITY HIGH PerFormaNCe GUaraNTeed assIsTaNCe

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

ComPaCK Pass THroUGH

• 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

• Electronic control DIGIT with temperature display

• 4 washing 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

• 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

BT100/BT100s

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

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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

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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

Property and Professional

Insurance in the Good Times, Insurance in the Bad Times

call 0208 909 2899 and our friendly team will be able to help you

Don t just take our word for it we have achieved a 97% satisfaction rate with our clients because we ensure they have the correct cover at a competitive price

See the adver t on the facing page for details

With over 30 years of industr y experience in the Hospitality sector

The Bowden Group s Managing Consultant David Hunter will work with you to address the following elements:

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

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