CLH Digital - Issue #149

Welcome to the latest issue of CLH Digital

If ever a headline summed up the UK’s dire economic predicament it is the headline “A Third of Hospitality at Risk of Going Under Despite Record Sales” (See page 5 )

There is much to admire and respect about the hospitality industr y, the pleasure it brings to all walks of life , the employment and career progression oppor tunities, the revenue it raises for the treasur y (and it has been treated like a cash cow for far too long), but one of its endearing attributes is it's resilience

The past two and a half years have been utterly horrendous, with lockdowns, par t openings and tiered lockdowns, restrictions, inflation, energ y costs, staffing shor tages - and yet despite all of that 2022 hospitality sales topped pre-Covid levels

I do accept that in real terms sales fall shor t of 2019, but given all of the above the fact that another repor t reveals hospitality's 4th successive month of growth is yet another indication of the sector’s spirit

I don't think I can ever recall a time when an industr y any industr y records record sales and yet is in danger of going out of business

Our lead stor y makes the same point with industr y obser vers describing year on year growth as a “significant turning point”, others being “cautiously optimistic”, but once again warning that the sector desperately needs government suppor t

In our lead stor y 81% of industr y leaders want to see a cut in the hospitality sector’s rate of VAT (What are the other 19% thinking about?!)

Regular readers will remember that I often refer to a letter I wrote to Prime Minister Rishi Sunak, when he was Chancellor of the Exchequer, highlighting the need to follow most EU countries and cut hospitality VAT I went into great detail with my referencing, pointing out how positive an impact it has had in ever y countr y it has been trialled, raising more income for the treasur y in those countries, increasing jobs However I got an overly polite but emphatic no, the government would not budge!

In our last economic crisis then Prime Minister Gordon Brown and his chancellor Alistair Darling cut VAT from the then 17 5% to 15%, a reduction of 2 5 percentage points

It was a gamble by the then Prime Minister However, indications are clear that in the last quar ter of 2009 the VAT reduction was a catalyst for economic recover y

I remember at the time that the institute for fiscal studies suppor ted the VAT cut, and former Prime Minister Liz Truss was another advocate for reducing VAT but disappointingly it was a backlash to her tax cutting stimuli which led to her downfall

So, we are less than two years away from a general election and it would be ver y interesting to see what Shadow Chancellor Rachel Reeves, and the opposition par ty generally, have to say about hospitality VAT

The countr y is cr ying out for bold new policies and decisive action, and hospitality VAT needs to be at the ver y hear t of those bold policies and decisive action So I will be writing to Miss Reeves this coming week to see exactly what the Labour Par ty’s policy will be for the hospitality sector, so watch this space!

It was good to see that a proposed ban on alcohol by Walsall Council has been overwhelmingly rejected (See page 4 )

The proposal would have meant a blanket ban on the sale of alcohol between midnight and 6:00 AM

I do understand the reasons the policy was proposed a ver y tragic death of a young man, but is one of the councillors pointed out, early morning restriction orders (EMRO) devastate a night time economy which is tr ying ver y hard to recover in the face of all the obstacles described above

Neither is it fair to punish reputable , well managed and trouble free venues, targeting and penalizing those businesses, who have done nothing wrong and contribute significantly to local and government coffers Enforcing action on individual establishments that do not follow licencing rules or manage the premises incompetently is a far more sensible approach

I suspect any such move would have been challenged in the cour ts, and it experience tells me one thing, if one specific area comes under a blanket ban night time revellers will simply move on to another area

I did urge in my editorial comment last week that we should all consider lobbying our MP these next 18 months to find out decisively what their position is in suppor ting the hospitality sector

They work for us and I don't think it's unreasonable to find out what their stance is (if any) on suppor ting the UK's third largest employer, the sector that is clearly being held back by onerous taxation

One more thing I would add - please do follow us on Twitter @CLHNews and to keep up to date with all the hospitality and licenced and trade sectors latest news visit our website - we updated several times a day ever yday at www catererlicensee com

consideration however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those of the

The Caterer Licensee & Hotelier News Group is published by RBC Publishing Ltd Suite 4 Roddis House Old Christchurch Rd

when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom

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EDITOR

Peter Adams

Hospitality ’s Fourth Successive Month of “Year-on-Year Growth”

(CONTINUED FROM FRONT COVER)

Pubs carried the momentum they built over Christmas into 2023, with like-for-like sales 12 9% ahead of Januar y 2022 Restaurant groups ’ growth also reached double digits at 10 3%, but sales in the bars segment were down 3 1%

The Coffer CGA Business Tracker indicates a ver y strong month in London, as office workers and visitors continued their return to the capital Januar y sales within the M25 were 19 9% ahead of 2022 more than twice the growth of 8 8% outside the M25

Karl Chessell director – hospitality operators and food EMEA at CGA by NielsenIQ, said: “These figures show consumers remain eager to eat and drink out despite the mounting pressure on disposable incomes It’s par ticularly pleasing to see such a strong bounce back in London, where sales have been hit harder than in other cities by COVID disruption Optimism for 2023 must be tempered by ongoing concerns about fragile consumer confidence and the debilitating inflation that businesses face in energ y, food, labour and other key costs But while hospitality faces challenges in the months ahead, it remains a dynamic sector with a bright long-term future ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said: “These numbers are despite train strikes hitting trade severely Consumers and workers have worked around strikes and trade is shown resilience Like-for-likes are still difficult, but consumers continue to return to eating and drinking out despite economic pressures

“SIGNIFICANT TURNING POINT”

Paul Newman, head of leisure and hospitality at RSM UK, said: “After 15 consecutive months of like-for-like sales growth failing to beat inflation, these results represent a significant turning point for the sector even if the comparative period was somewhat subdued due to omicron concerns This growth underscores the resourcefulness of operators to adapt their Januar y offering to cater to the increasingly popular Veganuar y and Dr y Januar y campaigns, whilst managing the well-versed cost pressures that the sector is facing These results will be a welcome confidence booster to an industr y that has been in desperate need of some good news and will hopefully herald the star t of a sustained peri-

od of stronger trading ” FUTURE “CAUTIOUSLY OPTIMISTIC”

The uplift in sales follows a separate sur vey which revealed that business leaders among hospitality groups remain cautiously optimistic about the future despite spiralling costs

An exclusive poll of leaders shows nearly half (47%) feel confident about prospects for their business over the next 12 months, which is a strong recover y from 29% in CGA’s last sur vey three months ago Despite this rise in business confidence , 20% of leaders admitted to feeling pessimistic

Three in ten (30%) leaders feel confident about the eating and drinking out market in general This is significantly higher than the 8% recorded in the previous sur vey, but still some way off the 65% that was recorded in Januar y 2022

The Business Leaders’ Sur vey confirms hospitality’s resilience despite exceptionally difficult trading conditions More than four in five (84%) leaders say their business operated at a profit last year and nearly half (51%) were more profitable than in 2021

However, many businesses remain extremely vulnerable after three years of disruption from COVID-19 and fast-rising costs, 14% of leaders say their business is at risk of failure in 2023

The research from CGA and Four th emphasises the many inflationar y pressures facing hospitality Nearly all leaders say they have experienced higher costs in food and drink (96%), energ y (91%) and front-of-house labour (91%), which have led to average increases of 12% and 10% in food and drink menu prices respectively in the last 12 months

NEED FOR GOVERNMENT SUPPORT

The Business Leaders’ Sur vey also highlights the pressing need for government suppor t for hospitality in 2023 Four in five (81%) leaders want to see a cut in hospitality’s rate of VAT and significant numbers would welcome help with business rates reform (61%) and more generous suppor t on energ y costs (46%)

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: After battling through three relentlessly challenging years, hospitali-

ty leaders are rightly upbeat about their long-term prospects Pubs bars and restaurants have coped admirably with the pressures forced on them, and consumers remain as keen as ever to eat and drink out when they are able However, business confidence still lags well behind preCOVID levels, and with few signs of respite on costs it is ver y clear that 2023 will be another difficult year Hospitality is a dynamic and resilient sector, but thousands of fragile businesses need suppor t on tax and bills if they are to ride out these immense challenges ”

Sebastien Sepierre , managing director – EMEA, Four th, said: “The hospitality industr y remains in a precarious position, despite this sur vey highlighting a growth in business and trading confidence compared to late last year Sector businesses are continuing to fight a battle on multiple fronts, contending with workforce related challenges and soaring costs that are hitting supply chains hard Technolog y plays a vital role in solving these challenges, helping businesses to engage and motivate employees, drive efficiency across the board, and identify and, ultimately, realise cost savings ”

Attracting and Retaining The Best Staff

Employers know that the biggest asset in their business is their workforce They also know that the sector has been at a tipping point for some time and has experienced the worst staffing crisis in memor y, costing the sector £21bn in lost revenue

What can employers do to stem the tide and attract and retain the best staff?

THE IMPORTANCE OF PURPOSE

When hospitality businesses are battling ever y week to manage rising costs and staff shor tages, employers can be forgiven for thinking their environmental, social, and governance (ESG) agendas can wait However, from a talent recruitment and retention perspective , data shows that it is essential to devote some time to focusing on what the overall purpose of the business is and what measures can be put in place to demonstrate a commitment to achieving that purpose With many of the younger generations (millennials and Gen Z ) pushing employers to demonstrate their bona fides to fulfil their social responsibility to the world, employers who are able to demonstrate their purpose and values have a positive impact on the climate , diversity and inclusion, health and safety and so on may be at a competitive advantage over those who de-prioritise these issues

SHOW BULLYING AND HARASSMENT THE DOOR

At present, employers are not liable for acts of harassment of staff by third par ties However, proposed new legislation in this area means that change is coming The Government is proposing to re-introduce protections against third par ty harassment because of a protected characteristic (it repealed a similar law in 2013) Impor tantly liability will be triggered on the first incident of harassment by a third par ty if the employer has failed to take all reasonable steps to prevent it This means that employers will have a greater imperative to

By Daniel Stander, employment lawyer at Vedder Price LLP (www.vedderprice .com)

tackling how complaints of harassment are dealt with, and tolerance of microaggressions Employers are recommended to be on the front foot and not wait until the proposed legislation becomes law This can be achieved by helping set expectations regarding harassment hospitality workers have had to increasingly face in recent years by ensuring that standards of behaviour afforded to staff by third par ties are reflected in any commercial contracts

BOOST YOUR WELLBEING STRATEGY

It has been said that “culture is how employee’s hear ts and stomachs feel about Monday morning on Sunday night ” (Bill Marklein) Employers can help demonstrate that they take mental health seriously by ensuring that managers receive high quality and regular training on how to hold difficult and sensitive conversations with staff and to ensure employees are made aware of where to find wellbeing suppor t information both within the business and via external resources This includes signposting to confidential advice helplines, which can be a cost-effective yet vital ingredient to provide employees with access to the suppor t they need, when they need it

IT'S NOT ALWAYS ABOUT PERKS, BUT

Perks help differentiate your business from the rest of the pack and can be net contributors to a happier healthier and more productive workforce Whether this comes in the form of financial perks (in addition to a competitive salar y) like implementing a policy whereby employees can access a percentage of their salar y early each month, or mental health perks such as access to wellbeing apps or physical perks like discounted g ym memberships these are all things which can help in the recruitment and retention of talent Employers who offer training for continual improvement and oppor tunities for self-growth are also in the ascendency, as employees will need to satisfy the yearning to continue their development Of course , it should be remembered that perks are no substitute for a proper wellbeing strateg y, as above

APPRECIATION COSTS NOTHING

Lastly, it should never be forgotten that saying “thank you ” costs nothing but can mean a lot to a hard-working member of staff

In a hyper-competitive market, an employer that is able to demonstrate it listens to employee feedback and takes appropriate action, as well as shows it values their contribution, is more likely to overcome the staffing crisis and enhance the customer experience at the same time

Walsall “Dystopian” Alcohol Ban Rejected

A possible ban on Walsall town centre venues selling alcohol beyond cer tain times in the was likened to 'something out of a dystopian novel' Walsall Council’s safety and licensing committee has now decided against implementing measures allowing a blanket ban on the sale of alcohol between midnight and 6am The committee met this week to discuss the possibility of an Early Morning Restriction Order (EMRO) following the death of a local man, Bailey Atkinson, who was killed in the early hours of the morning in the town centre in Januar y, however, at a meeting this week, members said effor ts should be concentrated on tackling premises which breach licensing objectives rather than a blanket curfew on ever yone

At present a number of venues have licences which allow them to stay open between 2am and 8 30am

Cllr Nick Gandham who chairs the committee said: “Walsall’s night-time economy is suffering at the

moment, as is the whole hospitality industr y, and it’s not fair a few dictate what ever yone else is judged by I’m not a big fan of the EMRO and am more in favour of enforcement on individual venues not adhering to the licensing objectives, and they are held accountable rather than ever ybody ”

Cllr Bobby Bains said: “It is difficult to suppor t an EMRO Closing the town at 2am would have a detrimental effect on the town as the nighttime economy employs hundreds of people who would be massively affected It would fur ther affect the regeneration of the town and lead to more empty premises ” Cllr Aftab Nawaz added: “If we close our town centre at 2am young people would choose to go into Birmingham or Wolverhampton as they stay open later My fear is we lumber all the night-time economy together because of trouble in one place in the town centre EMROs have previously been considered in Blackpool (2014) and Har tlepool (2017) but never adopted

Robert’s Dorset – The Perfect Snack

• We are 100% cer t fied by the Roundtable of Sustainable Palm Oi and buy only from a segregated supply c hain (Palm Oil only used in Fudge)

• Our ingred ents are of the highest quality, fully traceable and sourced locally where possible

Independent shops - Our colourful packaging is designed to draw the eye , and the contents won’t disappoint The pots can be stacked to optimise your space , and our mason jars will add that extra wow factor to any display

Pubs and Hotels - We have the perfect bar snacks to complement your fine beverages Whether you re wanting our eye catching, refillable , glass jars to add a touch of class to your bar area or want to add a special something to your guest’s welcome basket

THE BENEFITS OF WHITE LABELLING

ALL YOUR TRADE, HOSPITALITY AND WHITE LABELLING NEEDS MET

Nothing gives a better welcome to your customers than a delicious snack and whether they are following a Vegan or Keto lifestyle or need allergen-free snacks, Rober t’s Dorset has just what you need

We supply independent shops, pubs, and the hospitality industr y, with a range of sizes for direct reselling and are now offering white label products

WHY ROBERT’S DORSET?

We are family owned and run since 2011, with us business is personal, and this means our trade customers get:

• Delicious snac ks to de ight your own customer s

• Great customer ser vice with a dedicated Account Manager

Easy order ing options , either online or by phone

• All products are handmade in beautiful Dor set, England

• All items are prepared to order Customer s always get the freshest products Our production process is 99 9% waste free

Whether you are looking to star t a new business or increase brand awareness of your current one white labelling is a fantastic way to go about it and here are just some benefits:

SAVE MONEY FOR YOUR BUSINESS

We already have a range of tried, tested, and loved products available in all sizes Saving you money stress and time

FULLY BRANDED FOR YOUR COMPANY

We will work with you to create your branded packaging Set up fees and minimum orders apply

EASY SALES PROCESS

Choose whether you would like us to deliver direct to your customers or send the products to you for distribution

FOCUS ON BUILDING YOUR BUSINESS

As we supply, package , and ship the product, you get to focus your precious time on sales and marketing

OUR PRODUCTS

Proper Pork Crackling - available in eight amazing flavours, including Sea Salt, Salt & Vinegar, and Chorizo Keto Friendly and Allergen Free - No

MSG – No ar tificial flavours – No enhancers – No compromise Prepared to order to guarantee freshness, and triple cooked to give you that perfect crunch ever y time

Yummy Nuts and Delicious Cashews - Up to 11 delicious flavours including Sea Salt, Sweet Chilli, and BBQ These AA grade nuts are ethically, and sustainably sourced Like all our other products, they come in fully recyclable packaging and our pots and jars reusable They are Gluten-Free , as well as being both Vegetarian and Vegan Friendly too

Fabulous Fudge - Fabulous by name and by nature , made with locally sourced, real dair y cream, and supplied in pouches or bars 11 mouthwatering flavours, including two Vegan options Clotted Cream, Sea Salt & Caramel Millionaire Vegan Vanilla and Vegan Sea Salt & Caramel

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If you are looking to rebrand and sell, stock, or gift our amazing, delicious snacks we'd love to hear from you

Contact Rober t to discuss your needs and ideas:

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01202 875280

www rober tsdorset com or see the adver t on page 3

A Third of Hospitality at Risk of Going Under, Despite Record Sales

Hospitality sales in 2022 topped pre-Covid levels but remain significantly behind 2019 in real terms due to inflation leaving 32% of businesses at risk of failure in the next year

The UKHospitality Quar terly Tracker in association with CGA shows revenue was up 4 2% in 2022 compared to 2019 but down 13% in real terms when inflation is accounted for

Cost pressures alongside ongoing labour shor tages and Covid-19 debt has left many hospitality businesses in a perilous position The latest Q1 Hospitality Members Sur vey, ran jointly by industr y1, showed that almost a third (32%) of businesses were at risk of failure in the next year

UKHospitality is urging the Chancellor to address the root causes of inflation in the Budget It is calling for inter vention in the energ y market, Apprenticeship Levy reform and a new business rates multiplier to provide an immediate boost to the sector and prevent business failures, allowing those that sur vive to invest, employ and grow

UKHospitality Chief Executive Kate Nicholls said: “These figures show the challenging position the sector is in The demand from the public is quite clearly there , with revenue exceeding pre-Covid levels, but there is no way venues can take advantage of this demand as they drown amidst price rise after price rise

“Without action, we can see just how stark the year ahead could be with a third of businesses at risk of failure Venues are simply unable to pass prices onto the consumer at the same rate they are experiencing their own costs rise

“If the Chancellor wants to stem the bleeding in hospitality and stop those prices rises, which unfor tunately contribute to inflation, he can take action in the Budget

“We know one of the Government’s key priorities is cutting inflation and growing the economy, which we suppor t Hospitality is a prime sector to achieve this, with a track record of delivering rapid growth

Inter vening in the energ y market to stop unscrupulous behaviour by energ y suppliers, reforming the Apprenticeship Levy and tackling dispropor tionate business rates would signal his commitment to the ever yday economy and its ability to lift the nation out of its economic slump

“People up and down the countr y want to suppor t their local pubs, restaurants, coffee shops and hotels, to name just a few If the Chancellor allows those venues to take advantage of that suppor t, we can turn record sales into real terms growth ”

Valentine’s Day Hospitality Transactions Soar by 22% Across the UK

New spending data sees average individual transaction value flatline however against rising cost of living

The number of transactions in hospitality venues such as restaurants, bars and pubs across the UK increased by 22% on Valentine’s Day this year according to new spending data from payments company

Dojo

The new findings are based on transaction data from Dojo, which is trusted by over one in 10 small to medium high street businesses across the UK

This Valentine’s Day saw an average of 60 transactions across the day per hospitality venue , up 22% on last year ’ s figure (49) The average transaction value flatlined year-on-year, with couples spending £24 63 per transaction this year, almost matching the £24 92 figure from 12 months ago

The increased number of couples out spending on hospitality resulted in a 22% rise in average sales per location year-on-year, with venues seeing daily sales of £1,477, compared with £1,210 last year

The biggest individual spenders this year were in Stoke-on-Trent – averaging £43 30 per transaction with Wolverhampton recording the lowest average transaction value , at £16 84 Londoners spent an average of £27 40 per transaction

Jon Knott, Head of Customer Insight at Dojo, said: “While we ’ re still seeing the impact of a challenging economic backdrop, it’s encouraging that more Brits have felt able to treat themselves on Valentine’s Day Whether it was a hear ty meal or a drink to celebrate , more couples were out creating memorable experiences yesterday and in doing so, suppor ting businesses on the high street ”

The Importance of Energy Savings to Business Operations Cannot Be Overstated

By Mike Nixon, Sales Director at Abraxas Catering Equipment Ltd. (www.abraxascatering.co.uk)

The last three years have been difficult for the catering sector The Covid-19 pandemic , combined with unprecedented staff shor tages and rapidly rising energ y costs, have had a huge impact on businesses across the UK, leading to a drop of almost 5,000 venues in 2022 – with more than three quar ters of closures occurring in the second half of the year1

Sadly, the star t of a new year has offered little in way of relief to businesses struggling to stay afloat Data from the joint Q1 Hospitality Members Sur vey2 revealed that sur viving businesses are expecting their energ y bills to be 101% higher during the first three months of 2023, compared to the same period last year

The sur vey, which has highlighted concerns about the behaviour of energ y suppliers, also found that 56% of hospitality businesses have experienced increased standing charges, with 42% reducing opening hours and 34% reducing the number of days they open per week as a result

This sur vey data comes as little surprise following the Government’s announcement that the rate of suppor t offered to subsidise businesses’ energ y costs will be significantly reduced in the coming months From 1st April 2023, venues will have access to a new Energ y Bills Discount Scheme , replacing the current Energ y Bill Relief Scheme3 The Government is offering up to £5 5 billion in suppor t as par t of the new plans but in reality this equals a discount of just £2,300 over 12 months for a typical pub

James Car tlidge Exchequer Secretar y to the Treasur y said that “firms need to adapt and invest in energ y efficiency to remain viable ” And as difficult as this may be to hear in the face of such a challenging situation, it is true that venues must do all they can to save energ y and reduce their operating costs

In the current economic climate , not all businesses will be looking to spend money, be it on replacement or additional appliances, which is why extending the lifespan of current equipment should be a top priority There a number of ways in which businesses can do this:

REGULAR CLEANING

Regular and thorough cleaning not only improves hygiene standards, but also reduces the energ y usage of equipment Grease and debris builds up quickly in commercial kitchen environments, which is why cleaning should be under taken on a regular basis, especially on par ts such as filters, vents and drains

SERVICING AND MAINTENANCE

Ensuring that appliances are well-maintained and regularly ser viced by qualified engineers is vital for optimum

energ y efficiency While regular cleaning and minor repairs can be carried out in-house a preventative maintenance plan will keep equipment in the best possible shape , reducing the risk of breakdowns, unexpected repair bills, and a loss of earnings due to business downtime

CORRECT USAGE OF EQUIPMENT

Commercial kitchen equipment works much harder than its domestic counterpar ts, but venues can make similar adjustments to those at home in order to reduce wasted energ y For example , loading a dishwasher correctly to maximise capacity can reduce energ y consumption, as can avoiding over or under-filling refrigeration units If unsure , kitchen managers should contact equipment suppliers or manufacturers for guidance

THOROUGH STAFF TRAINING

One of the key factors in reducing energ y bills is to establish best practices among kitchen staff Venues should be putting energ y-saving processes in place and ensuring that all staff are trained to follow them From performing visual inspections of equipment to turning equipment off when it’s not in use employees should know what’s expected of them and how they can individually contribute to the energ y efficiency of the business

For those who are currently looking to invest in new commercial kitchen equipment, energ y efficiency should also be front of mind:

EQUIPMENT PURCHASING

Gone are the days of buying something based on the price alone Hospitality has entered a new era, where business owners must be more focused on the cost of appliances in use and pay back Simple calculations can ver y quickly demonstrate how even paying a little more in capital outlay can return far more in savings – and venues should be looking to purchase appliances with high energ y-efficiency ratings from reliable brands Many organisations still need to procure equipment, typically to replace failed appliances, help roll out a new concept, expand their offering or cope with increased numbers In this case , it’s essential to speak to an independent equipment supplier with a wealth of knowledge on the latest energ y saving features who can offer new ideas to venues based on their experience of other projects Utilising the exper tise of specialist suppliers rather than jumping on the internet to purchase the cheapest appliance , will pay dividends in the long run, saving money through equipment longevity and reducing running costs

With many businesses raising concerns over the ‘profiteering’ of energ y companies, the simple fact is that this lower level of suppor t is likely to result in fur ther closures – and the loss of thousands of jobs nationwide However, venues cannot simply sit back and do nothing The impor tance of energ y savings to business operations cannot be overstated

References:

1 https:// nsights a ixpar tner s com/post/102 5r0/hospital ty-market-mon tor-2022-c osures-ec ipse-those-of-covid-hit-2021-as-cos

2 https://www ukhosp ta ity org uk/news/630128/HOSPITALITY-ENERGY-BILLS-TO-ALMOST-DOUBLE-AS-SUPPORT-FALLS-AWAY htm

3 https://hansard par iament uk/commons/2023-01-09/debates/51DBBC3D-0BD7-4270-BCC6-3D8684FD86E3/Non-DomesticEnergySuppor t

Stonegate Pub Partners Launches “Pub Hub”

Stonegate Pub Par tners has launched Pub Hub, a market leading platform for publicans offering ideas and advice on how to grow sales, reduce operating costs and run a successful business Amongst many new features, Pub Hub provides access to a suite of marketing content and supplier promotional activity to help publicans maximise sales during key events and market leading training programmes for both publicans and their teams

Pub Hub is the latest in a series of improvements that Stonegate Group has implemented to enhance the suppor t provided to Publicans Stonegate’s rating by its’ publicans improved from 5 5 to 7 5 in the KAM Licensee Index repor t over the last two years and KAM awarded Stonegate the Most Improved Pub Company in 2022 This year, Stonegate will invest over £10 million of capital to deliver better pubs for publicans and their communities

Steve Banks, Pub Par tner at The Woodman, Ruislip, said: “The suppor t from Stonegate has been excellent I

feel there is a real mutual understanding and appreciation of the business Outstanding customer ser vice is paramount to the success of our pubs, I’ve always made sure that my team takes advantage of the training oppor tunities that Stonegate offers, par ticularly the excellent cellar management course which gives a clear understanding of how to look after the beer we sell This is key to ensure our customers experience the best we can offer

The Pub Hub platform is another way we ’ re suppor ted to help develop our business and improve our performance Pub Hub is informative and straight forward ”

Nick Andrews, Managing Director of Stonegate Pub Par tners said: “Our investment in Pub Par tners and the launch of Pub Hub reflects our vision of being the par tner of choice and suppor ting publicans to run excellent pubs that ser ve their communities ”

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

Foodservice Price Inflation in First Fall Since September 2021

Foodser vice price inflation fell slightly to 22 0% in Januar y, the new edition of the CGA Prestige Foodser vice Price Index (FPI) reveals While only a small change from the Index’s record high of 22 9% in December, it marks the first drop in inflation since September 2021

However, all categories of the Index remain in double-digit inflation, with Oils & Fats recording the highest level of year-on-year increase at 42 2%, while Milk, Cheese and Eggs continued to rise quickly at 37 7% Vegetable prices are also feeling inflationar y pressures having increased month-on-month by more than 3 5% for three months in a row

The three major upstream influencers on the price of food oil exchange rates and commodity markets are now more stable than in 2022 The UN FAO Food Price Index of food commodities averaged 131 2 points in Januar y 2023 down by 1 1 points from December, marking a tenth consecutive month of decline

However, energ y costs continue to be at extremely high levels against a background of a tightening of government suppor t, and higher labour costs within supply chains show few signs of easing A significant reduction in food and drink prices is only likely to begin with an end to conflict in Ukraine , so the outlook for 2023

therefore remains volatile

Prestige Purchasing CEO Shaun Allen said: “A fall in the level of inflation is welcome news, and even if it is a small one it is an encouraging reminder that price increases are at last beginning to slow down We expect to see inflation easing slowly over the course of 2023 as commodity pricing and prior year impacts kick in Slowing consumer demand within the sector will also impact hospitality sector sales volumes which should also help to ease supplier prices Energ y and labour costs remain a significant challenge however, so the rate of inflation decline may be slow for some time yet ”

James Ashurst, client director at CGA by NielsenIQ, said: The foodser vice sector has been battered by inflation for a long time now, and on top of the disruption triggered by COVID it has left some businesses extremely fragile A month-on-month drop in inflation is an encouraging star t to the year, but with key costs still so high and consumer spending under severe pressure , it is clear that trading conditions will remain tough for the foreseeable future It emphasises the need for targeted government suppor t to help sustain businesses through these challenges ”

Popular Licensee Celebrates 10 Years at the White Lion

Allan Marks, licensee of the White Lion in Sober ton, recently celebrated his 10th anniversar y in the pub, a traditional countr yside pub owned by the UK’s leading community pub company, Admiral Taverns

Following his illustrious 18-year career aboard ships, Allan star ted his journey in the hospitality industr y just over 10 years ago when he came to The White Lion

Originally intending to stay for a couple of months, Allan fell in love with the industr y and The White Lion’s charm persuaded him to stay on A decade later, Allan is now a dedicated licensee with a wealth of knowledge and experience behind him

The White Lion is a gorgeous rural retreat for families, friends, couples and even their dogs Featuring a cosy bar area with a welcoming log fire , three stylishly decorated ensuite bedrooms – including one family suite– and breath-taking scener y all around Since taking over, Allan has worked hard to create the perfect countr y pub that compliments and emulates its surroundings Ever ything he does is done with the area ’ s natural beauty in mind, from the detail of the interior decoration to the delicious food he ser ves

Allan Marks, licensee of the White Lion, commented: “Working in such a brilliant community pub for the past 10 years has been absolutely fantastic I am ver y grateful to ever yone that has been a par t of the journey so far and visited the pub, as well as my wonderful team who have been a great suppor t I cannot wait to see what is to come in the future and meet many more amazing people ”

Allan prides himself on suppor ting the community and ensuring there is something for ever yone He focuses on suppor ting other surrounding businesses by sourcing local foods and wines from them and is always open to hosting community meetings at the pub, so The White Lion remains an active social hub for residents to use

Nick Lawson, Business Development Manager at Admiral Taverns, commented: “I would like to congratulate Allan on such an amazing accomplishment and reaching this milestone! He has taken the pub from strength to strength and is loved by the local community At Admiral we ’ re committed to working with dedicated licensees who strive for brilliant pubs within their communities and Allan is a great example We cannot wait to see what Allan has to offer in the years to come ”

What Do People Want From a Holiday Let in 2023? Five of the Most Popular Features, According to Google Searches

A recent study revealed that almost a fifth of UK respondents are choosing staycations over holidays abroad in 2023 as a direct result of the cost of living crisis This will likely contribute towards a surge in bookings in holiday lets this year, but what kinds of holiday proper ties are we looking for?

As (hopefully) some warmer brighter weather approaches roof window and home improvement exper ts RW4Y (www roofwindows4you co uk/) have looked into the most searchedfor terms for holiday lets, cottages, and Airbnbs to determine what sor t of amenities are impor tant to staycation-seekers right now*

1 DOG AND PET-FRIENDLY (6,700 searches per month)

On average , 6,700 people a month search for dog friendly holiday cottages here in the UK, and a fur ther 2,000 or so search for pet friendly Airbnbs We’ve always been a nation of pet lovers but millions of Brits adopted new pets or became owners for the first time during the pandemic Three years later, there are more of us than ever wanting to bring our dogs, cats, and other pets along on our holidays with us, and this is reflected in the types of holiday proper ties we ’ re searching for

Dog friendly holiday lets include all proper ties that allow dogs, however many hosts choose to take advantage of how popular these types of rentals are by including lots of dog-friendly features, such as dogg y bedrooms and welcome packs for pooches

2. BEACH AND LAKE ACCESS (6,400 searches per month)

Far and away the most popular location when looking for a holiday let is the Lake District in Nor th West England according to the terms with the highest search volume: airbnb lake district (6,400 searches per month) and holiday cottages in the lake district (3,300 searches per month) For this reason holiday lets near lakes that make the most of their location are sure to be popular, either by providing panoramic views or by adver tising that they have direct access to the water’s edge

Outside of proper ties in the Lakes the term holiday cottages with

direct beach access gets the most search, with 1,500 people Googling this per month on average , and other sea, seaside , and seafront terms achieving similar results It seems we Brits are simply drawn to water!

3. HOT TUBS (3,500 searches per month)

Hot tubs are one of the most sought-after amenities when booking a holiday let, according to search data At least 3,500 people per month search for holiday cottages with hot tubs This could be because heated hot tubs and jacuzzies are both relaxing and fun just what you need from a staycation and they’re equally popular among families couples and large groups

In 2020 Airbnb named hot tubs the fifth best amenity for hosts to offer, while swimming pools were number one (Airbnb) However, more recently, it seems hot tubs have over taken pools to take the top spot so they’re a good amenity to consider if you ’ re a host looking to bring in more bookings

4. ACCESSIBILITY (600 searches per month)

600 people per month search for disabled holiday cottages, including holiday cottages with wet rooms If you ’ re a wheelchair user, have mobility issues or another disability it can often be frustrating tr ying to find

out whether the proper ty you want to rent for your holiday can accommodate your needs So it’s essential for holiday let owners to clearly communicate the amenities available for guests with disabilities in their proper ty including step-free entrances grab bars and hoists and accessible parking

5. GAMES ROOMS (200 searches per month)

A games room isn’t on ever ybody’s list when hunting for the perfect holiday let, but it is one of the fastest-rising amenities according to search data There are around 200 searches per month for holiday cottages with a games room, and 500 searches per month for holiday cottages with both a games room and an indoor pool double the fun! 90 people per month will settle for an Airbnb with pool table to let off some steam, so it could be well wor th implementing a few gaming elements to a holiday let

We all deser ve a holiday this year, and while bookings for trips abroad have picked up since the pandemic , staycations are still a popular option for many Brits due to the cost-of-living crisis among other reasons For tunately there are many beautiful places to stay here in the UK from the scenic Lake District and seaside towns to the bustling cities of England, Scotland, Wales, and Nor thern Ireland

“If you ’ re a host looking to make the most of this boom and increase bookings for your proper ty, make sure you clearly adver tise the amenities you have available Whether you offer a pet-friendly proper ty, have a hot tub or games room, or have plenty of accessible features, your holiday let could be exactly what somebody is looking for you just have to let them know!

“If your holiday let is in a scenic location, you can make the most of this by ensuring your photography includes shots of the local environment If you have access to any of these views from the proper ty itself especially those sought-after views over water be sure to take a photograph looking out the window as this can really get people excited about holidaying in your let ”

Sarah Hastings , Digital and Marketing Manager at RW4Y

The Burnt Chef Project Appoints Non-Exec Board to Further Drive Progress in Tackling Mental Health Issues in the Worldwide Hospitality Industry

With the mission to proactively protect the mental health of those working in the hospitality sector, The Burnt Chef Project has announced the appointment of a new board of non-executive Directors and Social Impact Manager to fur ther suppor t the global expansion of the organisation

Welcoming five new board members to the team, Cara Houchen, Geoff Macdonald, Simon Clifford, Sabira Kanji, and Andy Lennox, The Burnt Chef Project is going from strength to strength Bringing a wealth of experience , the new members will bring additional strategic thinking to fur ther suppor t CEO, Kris Hall, and the growing business Helping to raise the profile of the invaluable work the not-for-profit social enterprise is doing, the group of non-executive directors each brings a unique skill set

Geoff Macdonald is a global advocate , campaigner, and consultant in addressing the stigma of mental ill-health in the workplace

Previously the Global Vice-President of HR, Talent, Marketing and Communications, at Unilever, Geoff ’ s experience goes hand in hand with the work The Burnt Chef Project is doing to address the stigma linked to mental health issues within workplaces today

Sabira Kanji MB A FCMA comes with over twenty years of experience in leading financial strategies and facilitating ambitious growth plans, par ticularly for companies in the not-for-profit sector as Financial Director for Social Enterprise UK

Hailing from a journalistic background both Simon Clifford and Cara Houchen join the board Simon worked as a local regional and national journalist and editor in newspapers and then BBC radio and TV He covered major national and international news events and then moved into a new role as Head of Communications with a local authority, before becoming Deputy CEO

Cara Houchen is well respected in the industr y as a strong female leader as the Editor of The Staff Canteen for the past nine years, running regular panel discussions and recording and producing the popular

podcast, Grilled

Finally, Andy Lennox hopes to fur ther the work in creating sustainable focussed strategies for hospitality businesses

Commenting on what he hopes to bring to the team, Andy Lennox said:

“I passionately believe that our industr y is a fantastic place to work in However, we still have a long way to go in various areas in terms of growing up to become a well-regulated sector Mental health and fair work practices are fundamental to this, and I believe The Burnt Chef Project is well placed to be that voice for the sector’s mental wellbeing in terms of practices and work/life balance As a non-exec to The Burnt Chef Project I feel I can help shape a sustainable policy for the industr y ’ s workforce”

In addition to new board appointments Andrew MacDonald joins the organisation as Social Impact Manager

After 25 years in commercial sales and marketing roles in the FMCG sector Andrew has spent the last seven years in the hospitality industr y His most recent role was with Harri, a hospitality focussed workforce operating system With a sense of enthusiasm and a rounded experience , Andrew will join forces with Kris to encourage businesses to take advantage of the training, suppor tive structures and par tnership oppor tunities available through The Burnt Chef Project, offering much-needed suppor t to their staff

On his appointment, Andrew MacDonald commented: “I’m so delighted and excited to be joining Kris and The Burnt Chef Project team to aid the continued scaling of the project and to ultimately help even more people in hospitality who may be at risk of experiencing poor mental health ”

The Burnt Chef Project is proud to share the news regarding the significant expansion of the team and is excited to fur ther grow the reach of work under taken globally

For more information on The Burnt Chef Project, please visit www theburntchefproject com

Is It Time For Some Fresh Promotions?

Value of Contactless Payments Up Nearly 50% in 2022

The total value of all contactless payments jumped 49 7 per cent in 2022, as Brits embraced the £100 transaction limit and returned to high street shopping following the easing of all coronavirus restrictions

New data from Barclays which sees nearly half of the nation’s debit and credit card spending, reveals that a record 91 2 per cent of all eligible card transactions* were made using contactless payments last year –a sign that consumers and businesses are continuing to shift to next-generation technolog y when buying and selling

The average contactless user made 220 ‘touch and go ’ payments last year, up from 180 in 2021, with the average value per transaction rising 18 5 per cent to £15 13 Even when comparing 2022 against the contactless transactions made at the end of 2021 after the higher £100 limit had been introduced, transaction values were still 5 3 per cent up on 2021 s figures

GROWTH IN RETAIL, HOSPITALITY AND LEISURE

While all sectors saw an increase in the total value of contactless transactions, spending more than doubled in the hotels, resor ts & accommodation categor y (+101 4 per cent) Meanwhile , there was also robust growth in electronics (+97 5 per cent), bars, pubs & clubs (+91 9 per cent), restaurants (+90 5 per cent) and clothing (+82 7 per cent)

THE RISE OF MOBILE WALLETS

There was also rapid growth in the value of mobile wallet contactless payments over the £100 card limit These payments accounted for 4 1 per cent of the total value of all contactless transactions last year, compared to 3 per cent the previous year

SILVER SPENDERS

For the second year running the fastest growth in contactless usage came from the over 65s, where the percentage of contactless users rose

by 3 8 per cent Across the UK, the regions with the largest increase in the share of contactless users were Nor thern Ireland (4 9 per cent), Scotland (4 8 per cent) and Yorkshire and the Humber (2 8 per cent)

Adam Lishman, Head of Consumer Products at Barclays: “The popularity of contactless payments took another leap forwards last year The higher £100 limit, introduced at the end of 2021, really made its mark as shoppers flooded back to high streets following the easing of coronavirus restrictions, leading to a surge in transactions Brits are also becoming more comfor table making high-value contactless payments from their mobile , with these transactions accounting for an even greater share of total contactless spend

“While check-out-free shopping is gradually becoming more prominent, thanks to improvements in mobile technolog y, in the shor t term it’s hard to see another payment method competing with contactless when it comes to both speed and ease

CAMRA Raises a Pint to £2 Bus Fare Extension

England’s £2 cap on bus fares will be extended until the end of June The scheme had been due to end on March 21 but has now been extended by three months

The Depar tment for Transpor t also confirmed that a three-month extension to bus ser vice funding had also been agreed The funding was initially introduced during the coronavirus pandemic and bus companies had warned ser vices may be cancelled if a new deal was not struck

Prime Minister Rishi Sunak said: “I want to make bus travel affordable for all, that’s why we ’ re continuing to cap fares at £2 and protecting local routes ensuring we have a modern and efficient network that’s accessible for ever yone Getting more people onto reliable and affordable buses will strengthen communities and help grow the economy, connecting people to jobs, driving pensioners to see friends and family, and helping people attend medical appointments or access education

“I’m determined to ensure that no matter where you live , you have the same oppor tunities to get around easily and can feel pride in your local area which is why protecting our local bus ser vices is so impor tant ”

C AMRA Chairman Nik Antona said: “Cheaper bus fares are great news for the beer and pub trade , making it affordable for people to go out to visit their locals

“Extending the £2 bus fare scheme for England is something that we had called on Transpor t ministers to do so that pubs, social clubs, breweries and cider producers grappling with the cost-of-business crisis can benefit from people being able to get to the pub in an affordable and environmentally friendly way

“We’ll be raising a glass to this decision and we look forward to meeting with Buses Minister Richard Holden MP in his Nor th West Durham constituency soon to show how the £2 bus fare can benefit pubgoers and hospitality businesses alike

HOTEL L AUNDRY: Is an in-house, outsourced or a hybrid solution best?

First impressions count! Guests expect fresh clean linens when they step into their hotel room and to be able to trust hotels to care for their garments, so being able to deliver top quality laundry is essential for ensuring customer satisfaction and your hotel’s success

To deliver the best results hotels have three options: to outsource bring laundry operations in-house or a hybrid combination of the two Whilst outsourcing may seem like the easiest option, as there are no capital outlay or space requirements it often comes with high processing costs lengthy turnaround times and a lack of control

To help you decide which option would work best for your hotel commercial laundry specialist, WASHCO, looks at the advantages of on-premise laundries and reveals how you can overcome limited laundry space by adopting a hybrid solution

Advantages of handling laundry in-house

• Ultimate control over costs and quality

• Less stock is required compared with outsourcing your laundry

• Generate additional revenue from handling guests’ personal clothing in-house

• Minimise damage by managing use of wash chemicals and detergents

• React quickly to changes in demand with full control of the process

• Reduce your carbon footprint as transportation is not required

With many years of experience, WASHCO regularly partners with hotels to implement on-premise laundries Fairmont Windsor Park is currently benefiting from handling the entire process in-house using WASHCO s innovative range of smart laundry equipment WASHCONNECT which they’ve found has been vital in delivering consistent quality and sustainable results

The reliable machines use a cloud-based system to monitor every process helping WASHCO’s technical team to react quickly and solve any issues remotely, before the laundry team even notices there s a problem!

Want more control but limited by space?

An increasingly popular choice amongst WASHCO customers is opting for a hybrid laundry approach The latest commercial machines can be specifically programmed to handle various items allowing hotels to manage the quality of items, like robes and towels, whilst reducing their outsourced laundry costs

Other items such as bed and table linens which require large multi-roll ironers would be better outsourced, to save valuable space in the laundry room

Having an on-premise laundry will give you flexibility to clean your own uniforms and mop heads, to help manage infection control and lower the costs of outsourcing It also presents an additional revenue stream if you choose to take on hand-finishing of guests garments

Concerned about the cost of an on-premise laundry?

If you are concerned about the capital investment required to bring your hotel’s laundry in-house, a finance option, like WASHCO s rental package, could be the ideal solution

With rental, there are no upfront costs and it s easier to manage outgoings with affordable monthly payments WASHCO also includes the equipment 7-day repair cover, annual servicing and safety checks as standard, giving you full peace of mind

If you decide to bring your hotel’s laundry in-house, or opt for a hybrid approach, it’s important to invest in the right equipment

To help you choose the right solution WASHCO has created a useful Buyer’s Guide

Simply scan the QR code to download your free copy

Or visit: www.washco.co.uk/resource/hospitality-and-hotel-buyers-guide/ WASHCO’s end-to-end service has helped hotels across the UK to bring their laundry operations

like to find out more, get in touch with our expert team on 08000 546 546 or info@washco co uk

If you

Delivery and Takeaway Sales Slip in January as Consumers Tighten Spending

Januar y ’ s deliver y and takeaway sales at Britain’s top managed restaurant groups were 2% down on Januar y 2022 CGA by NielsenIQ’s latest Hospitality at Home Tracker shows

It continues a plateauing of the ordering-in market that has now seen year-on-year sales drop for 15 months in a row Januar y ’ s deliver y volumes fell by 12% as some consumers reduced the frequency of their orders, but spent more when they did so

Never theless, deliver y and takeaway sales remain substantially ahead of pre-COVID levels, after lockdowns cemented them in consumer habits Combined, they accounted for 17 pence in ever y pound spent with managed restaurant groups in Januar y 2023

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “The levelling out

of deliver y and takeaway sales since late 2021 has been a double-edged sword for restaurant operators Positively, it shows that many consumers have returned to their pre-COVID habits, replacing deliveries with the special experiences that only eating out can provide But it also indicates that other consumers are reining in their spending as household bills continue to soar With business costs so high as well, and third-par ty deliver y platforms taking a large slice of sales, protecting already thin profit margins will be a major challenge throughout 2023 ”

The CGA Hospitality at Home Tracker is the leading source of data and insight for the deliver y and takeaway market It provides monthly repor ts on the value and volume of sales with year-on-year comparisons and splits between food and drink revenue It offers a benchmark by which brands can measure their performance , and par ticipants receive detailed data in return for their contributions

Craft Union Pub Company Launches Winter Warmth Campaign for the Homeless

Craft Union Pub Company, the multi-award winning Community Pub Operator, once again, leads by example by suppor ting the Only a Pavement Away charity through its Winter Warmth campaign The campaign, which ran last winter, encouraged customers to donate clothing items and essentials and to help the homeless during the cold winter months

Thanks to the generosity of Craft Union customers, 480 bags of warm essentials were given out last year to the homeless, along with £8,000 raised for the charity This year, the campaign is off to a strong star t with £885 already raised in only two weeks

“We know that the winter months can be a difficult time for many people , par ticularly those who are struggling financially or who are experiencing homelessness We want to do our par t to help make a difference in our local communities, and we hope our customers will join us in this effor t,” said Nick Andrews, Managing Director of Stonegate Group

Nick continued, “We are proud to suppor t Only a Pavement Away and their effor ts to help the homeless in our communities Last year, we saw first-hand the impact our customers’ donations had on those in need, and we hope to make an even greater impact this year ”

Each Craft Union pub is running its own collection respectively They are inviting their local community to donate items such as scar ves, gloves, blankets, coats, jumpers and toiletries to give to these collections for those in need The campaign runs until March 2023 after which the pubs will take these items to nearby shelters

There is a Just Giving Page set up, which can be accessed through the link:

www justgiving com/CraftUnionOnlyAPavementAway for Craft Union to collectively raise funds across all sites

“The Craft Union Pub Company’s ‘Winter Warmth’ campaign is a shining example of how businesses can make a real difference in the lives of those in need Their generous donations and suppor t for Only A Pavement Away have helped to provide warmth and essentials to those who are homeless during the cold winter months We are grateful for their continued par tnership and commitment to making a positive impact in our communities” said Greg Mangham co-founder of Only A Pavement Away

How Can Hospitality Businesses Prepare For the 2023 Plastic Ban?

By Nathan Gray Head of Sustainability at Reconomy (www.reconomy.com)

The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series

The hospitality industr y is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken

According to government estimates consumers in England use 2 7 billion items of single- use cutler y per year, with only 10% of these recycled This has a devastating effect on the environment and wildlife

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023

Plastic bowls, cutler y, balloon sticks, plates and trays will be banned, alongside types of polystyrene food containers and cups Consumers can no longer buy these products from businesses such as takeaways and retailers

With wide-ranging repercussions for the hospitality industr y, Nathan Gray, Head of Sustainabiliy at Reconomy shares his thoughts on what this means and how businesses can embrace waste reduction and recyclability

IS THIS A GOOD IDEA?

While the government’s decision should be welcomed it is impor tant to remember that the new products selected should be more sustainable than the single-use plastics they are replacing If disposed of correctly, some single-use plastics are recyclable , yet issues arise when large quantities of these materials are littered

Businesses should ensure that they are not opting for materials with ver y few recycling options and infrastructure available For example , compostable products may degrade quicker than plastics, but this is pointless without separation from other waste streams

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

CONDUCT A PLASTIC AUDIT

One of the first things businesses should do is to identify ever y piece of plastic used during their operations The goal should be to calculate the total plastic weight used as well as the different types of plastic Itemising each material gives a complete over view of business operations An audit should be separated into plastic items sent to waste , and those which will be recycled

Calculating the true impact of an enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across the workforce

REDUCE YOUR USAGE

A plastic audit should help you establish which single-use items are used in the largest quantities Tackle these first by tr ying to source more sustainable alternatives

This could involve a conversation with your suppliers to source easily recyclable materials It is best to take advice on what products are the

most sustainable , in terms of recyclability, production and circularity credentials Wood cutler y though more expensive may be a better alternative as it is 100% renewable and doesn’t contribute any plastic waste

CONSIDER REUSABLE ALTERNATIVES

If possible , tr y to promote products that are reusable such as steel cutler y, plastic tableware and ceramic plates Of course , this will be easier in closed environments such as offices, canteens and restaurants This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with ever y drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times

RECYCLE AND REPURPOSE

Businesses should also look to extend the life cycle of their plastic products through recycling and reuse

The cyclical nature of this process allows materials to be reused again in manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods For any on-site waste , ensure that you have dedicated recycling bins available You should also brief your employees accordingly on which materials go where and the benefits of following this

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetar y award This could be a voucher or even a charitable donation

Sources

Far-reac hing ban on single-use plastics n England - GOV UK (www gov uk) https://www ovohydro com/visitor-information/stac k-cups https://www thebubble org uk/lifestyle/travel/the-hospitality-industr ys-over-relianceon-single-use-p astic/

Plastic Rec yc ing | Singlye- Use Plastics | Reconomy | Waste Management Rever se Vending - Reconomy

Craft Union Pub Company Launches Love Your Local Campaign for 2023

Craft Union Pub Company is proud to announce the launch of its Love Your Local Campaign, a nationwide initiative aimed at promoting the impor tant role that local pubs play in communities across the UK The company will be making financial donations to nominated local causes and community projects put forward by Craft Union customers across their 490 pubs

Nominations are now being received and can be made by simply heading down to your local Craft Union pub, which you can find here , and look for their special Love Box Simply fill out the nomination form and drop it in the box Nominations will be accepted throughout Februar y

“At Craft Union, we believe that it is impor tant to give back to the communities which we ser ve , ” said Frazer Grimbleby, Operations Director of Craft Union Pub Company “We are proud to suppor t local community projects that make a real difference in people’s lives, and we ’ re thrilled to have been able to make such a significant impact through the Love Your Local campaign ”

Last year, this initiative made a remarkable and positive impact in local communities by making generous donations totalling £60,000 to a variety of community projects Nominations flooded in for good causes, ranging from pre-schools to hospices, Scout groups to community gardens, and boxing clubs to local wellbeing group initiatives In addition, the Love Your Local campaign, in par tnership with Molson Coors, awarded 15 Carling-branded football kits to local grassroots teams at the star t of the football season This par tnership aimed to suppor t the local football community and encourage the par ticipation of people in spor ts Craft Union Pub Company’s unparalleled combination of custom-designed pubs and outstanding community involvement has propelled them to the forefront of successful campaigns and events Stay informed about their latest contributions and par take in their amazing community events and visit your local through access to their website As they promise , “Quality pubs at the hear t of their community!”

Sustainable & Cost-Effective Hot Water Is Achievable Today

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 appliances - helps proper ties meet sustainability goals in a practical and cost-effective manner It also delivers

improved year-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 propor tion of current UK hotels for instance – silent solar preheat is the preferable option For new build proper ties the expectation is for specification to default to a mixture of heat pumps and direct electric afterheat New system approaches including prefabricated packaged plant rooms, also provide for better use of the spaces that already exist, without the need to under take expensive and disruptive building projects This is especially valid as demands for floorspace for dining as well as additional or larger accommodation space comes at a premium

Adveco can help achieve emission reduction targets With more than 50 years of specialised exper tise in designing, supplying, and ser vicing hot water systems to the hospitality and hotel industr y, Adveco is the single resource you need for independent exper t technical guidance on choosing and developing bespoke sustainable applications today to get you on the right path towards net zero operation Visit www adveco co/sectors or see the adver t on page 5

Craft Guild of Chefs Aims to Celebrate 100 Graduate Award Achievers in 2023

Talented and ambitious chefs have an exciting oppor tunity to push themselves into the spotlight and test their culinar y skills at the Craft Guild of Chefs Graduate Awards 2023

Over the last two decades, the Guild has seen an incredible 93 chefs achieve the pass mark and join an impressive list of names in the Graduate Awards ‘hall of fame’ Former achievers of the award include Mark Froydenlund, Sophie Wright, Luke Selby and Ruth Hansom who have all gone on to have successful culinar y careers

The Graduate Awards were founded, and are still led, by Steve Munkley, who is VicePresident of the Guild He wanted to provide chefs in the early stages of their career with the oppor tunity to develop the skills they learnt at college and refine them in the workplace Known as an exam rather than a competition, it provides a platform for chefs to progress to events such as Young National Chef of the Year Those who make the grade receive a host of prizes ranging from culinar y trips of a lifetime to products from the awards’ sponsors

It only takes a few minutes for a young chef to enter the Graduate Awards but it could

be lifechanging Chefs aged under 25 on the 1st of September 2023 are asked to complete an online form which is available via https://craftguildofchefs org/competitions/graduateawards Chefs can choose whether to enter the Kitchen or Pastr y Award but must submit by midnight on Wednesday, 19th April 2023 The Pastr y Graduate Awards are driven by Will Torrent and Sarah Frankland and are aimed at young pastr y chefs chocolatiers or level 3 students Entrants do not need to be members of the Craft Guild of Chefs

All the chefs who make the final in Kitchen and Pastr y will be whisked away on a twoday Suffolk food tour in July where they will visit Aspalls Cider, Dingley Dell Farm, Pump Street Baker y and experience butcher y, fishmonger y and desser t demos at Infusions4Chefs Finalists will also enjoy an overnight stay at Ufford Park Hotel

Founder of the Graduate Awards Steve Munkley said: “Following our 20th anniversar y celebrations last year we are now just seven chefs away from celebrating 100 Graduate Awards Achievers and our committee are determined to push through that goal this year With suppor t from mentors, our skills demonstration videos and the memorable two-day trip for finalists we ’ re determined we’ll be celebrating this special milestone ”

A hospitality guru renowned for his success in helping household names like Gordon Ramsey, Heston Blumenthal and Danny Meyers build award-winning restaurant por tfolios, has secured 3 AA Rosettes and an AA wine award for his own gastropub in Surrey within just 18 months of opening

Having star ted his career in 1999 waiting for 5-star hotels, including The Ritz, London, Simon King has since car ved a credible reputation within the hospitality industr y where he is renowned for his proven approach to Front-of-House operations

The winner of ‘UK Young Waiter of the Year’ in 2000 and listed as par t of The Caterer s prestigious Top 30 under 30 in 2002, Simon boasts a string of impressive achievements within the hospitality sector

These range from opening the Savoy Grill with Gordon Ramsay and Marcu Wareing in 2003 and launching Dinner by Heston Blumenthal in the Mandarin Oriental in 2011, to relocating to New York in 2014 to work for Danny Meyers Union Square Hospitality Group as General Manager of the flag ship restaurant

The Modern, where he led the team to achieve their second Michelin Star

Discussing his latest achievements, Simon King said: “Over the last few years I have worked incredibly hard to launch and develop both Igniting Hospitality and The Victoria Oxshott, so being awarded not one but three AA rosettes is just amazing

This, of course , would not be possible without the help and suppor t of my growing team for which I am ver y grateful ”

Equipment Supplier NOWAH Team Up with the School of Artisan Food

Earlier this month equipment supplier NOWAH s Director Youli Chr ysikaki, along with a small NOWAH team, had the pleasure of visiting the wonderfully inspirational School of Ar tisan Food, on the beautiful Welbeck Estate

Ian Waterland, Managing Director of the not-for-profit school, showed the NOWAH team around the school's teaching facilities, and also explained how deeply committed the school was to the promotion of healthy, sustainable and delicious food

NOWAH are pleased to suppor t the students at the School of Ar tisan Food by providing KEMPLEX and NOWAH products for use on their education programmes The equipment will be used to teach a variety of students par ticularly on their Advanced Diploma Foundation Degree and Professional programmes

The School of Ar tisan Food is a registered charity and NOWAH are delighted to work together with them for the benefit of the students

The School of Ar tisan Food was recently thrilled that the bursaries for refugees are among the 30 things mentioned in the Obser ver Food Monthly magazine's "Loves in the world of food r ight now "

For fur ther information about Nowah see the Commercial Kitchen Fit-Out feature later in this issue

Greene King’s sustainability leader has told the National Farmers’ Union that it’s vital for the hospitality industr y and farmers to work collaboratively together to help reduce greenhouse gas emissions

Assad Malic , Chief Communications & Sustainability Officer at the UK s leading pub company and brewer, addressed delegates at the NFU’s conference , taking place in Birmingham this week The theme of the conference is ‘Feeding a Changing World’ and

ers in reducing emissions through regenerative farming methods so that the countr y as a whole could reduce its nationwide emissions

“We have to work collaboratively, not just within our sectors but across the multiple sectors from agriculture , through supply chain to hospitality and retail We can’t expect farming to solve the problem for us all alone , ” he said He also called on the government to work at pace to unblock bureaucracy and provide regulator y suppor t so farmers and businesses can accelerate the changes needed to build resilience through sustainable practices into the UK’s food system

Mr Malic was speaking shor tly before the government’s Secretar y of State for

Environment Thérèse Coffey took to the stage , and the day after the Prime Minister and the Leader

Corporate Recovery and Limited-Service Hotels Fuel Hospitality Investor Optimism

A bounce back in demand for corporate accommodation and growing potential for limited-ser vice hotels mean hospitality investors are ‘mutedly optimistic’ about the year ahead

The sur vey of senior decision makers at the world’s leading investment firms, revealed a 19-point uplift in the index score to 59 when asked about their confidence in demand growth in the corporate sector

A rebound for corporate accommodation contrasts with diminishing confidence in leisure accommodation The index score for Q1 2023 rose just over one point to 46 6 (from 45 in Q4 2022) suggesting that leisure’s post-Covid recover y may now have peaked

Overall the Questex Investor Intentions Index which measures the sentiment of hospitality real estate equity investors managing €321bn of real estate assets, showed a small bounce back in confidence on Q4 2022 with an overall index score of 48 9

Developers, owners and operators shared the most positive outlook, with 44% projecting profit growth to stay the same or increase over the next 12 months Only 22% of investors projected an increase in profit growth in 2023

One area of increasing interest for the investor community is limited-ser vice hotels The Investment focus on alternative accommodation types, including hostels, extended stay and co-living, jumped by 5 4 pts to an index score of 62 5 in Q1 2023, with 89% of respondents expecting their focus to be the same or higher in the next 12 months

While the sur vey found that funds continue to have a significant amount of allocated capital to deploy into all areas of hospitality, concerns about interest rate policy, geopolitical risk and the availability and competition for oppor tunities are concerning investors from all regions and continuing to impact investment decision-making

Joe Stather, VP market lead, operational real estate at Questex Hospitality, said:

“Sentiment for the coming 12 months has rebounded strongly based on the Doomsday scenario that many investors predicted back in the four th quar ter of 2022 Their reasons for greater optimism include a more predictable macroeconomic outlook, an expectation of stronger corporate accommodation demand, and a tentative reopening of the debt market (notwithstanding the cost of leverage) The heightened focus on asset optimisation for those with current hotel holdings is set to remain, and the weight of capital targeting hospitality, including subsectors such as ser viced apar tments and hostels, is substantial such is the relative appeal of the asset class

“There was hope that buyer and seller expectations would converge in early 2023, resulting in greater deal flow, but with a sense that inflation and interest rates may have peaked, owners and their lenders may holdout for a return to cheaper money and a possible recover y in asset values in the months ahead – we’ll be eagerly awaiting the results of the Q2 sur vey!”

The oppor tunities for hospitality investors will be explored fur ther at Questex Hospitality Group’s for thcoming event The International Hospitality Investment Forum (IHIF) in Berlin on 15-17 May 2023

Successful ‘Back To Work’ Pilot Scheme Now Seeks Further Funding

A Dorset pilot scheme which gives unemployed people cooking skills accreditation and suppor t with job searches has got off to a great star t and is now seeking fur ther funding to help more people

BCHA Learn and Bournemouth Foodbank in Boscombe

Bournemouth, have run two, free , six-week Catering, Barista and Hospitality courses at the Foodbank s new Training Café

Par ticipants have enjoyed cooking on a budget with Chef Ciro Vitiello, along with food and hygiene cer tification and suppor t with CV building, inter view techniques and job searches with BCHA Learn coaches

BCHA Learn and Bournemouth Foodbank are now seeking fur ther corporate , charitable and local government funding to roll-out the course to more people

Course par ticipant Rachel Beaven said the course has given her the push she needed to take her first step into a career in teaching

“This course has been so much better than I ever expected,” she said

“I have been raising my children for the last 10 years My youngest child is about to star t school and I want to train for my dream job as a Teaching Assistant, but I have been ner vous about taking the first step

“Thanks to this course , all that has changed

“The suppor t I have had from the skills coaches Sarah and Nadia with my CV and inter view techniques has been amazing Nothing is too much trouble for them

“On top of that I have learned how to cook some affordable but delicious meals with Chef Ciro and I have met some lovely people too All of which has really boosted my confidence

“This week I secured a place volunteering at my daughter’s school, and this will prepare me to apply for my TA training I can t recom-

mend this course enough and really hope it is offered to more people ”

BCHA Learn is the skills and employability arm of BCHA, a leading housing and education provider operating throughout Dorset and across the South West

Bournemouth Foodbank is funded by local churches and community groups and works to stop hunger and bring together the community in the local area

Val Jefferies, Project Manager for BCHA Learn said: “It has been an exciting venture to work with Bournemouth Foodbank and the blend of practical kitchen skills, fun with Chef Ciro and employability sessions with BCHA Learn Advisors has been perfect The par ticipants have learned new things each week, gained confidence and have been able to interact with people they may have never normally crossed paths with A true success!”

Debbie Coombes, Project Director of Bournemouth Foodbank said: “It has been such a meaningful and wor thwhile par tnership between Bournemouth Foodbank and BCHA It has been great to watch (and taste) the food being prepared by the trainees They have learnt so much and enjoyed it all, gaining the skills we had hoped they would ” Organisations businesses or bodies interested in finding out more about suppor ting future courses are asked to email: ValJefferies@bcha org uk

Smashed AF Drynks’ Mission to Get the UK to Rethink Drinking... Not Ban Drinking

For Dr ynks Unlimited founder Richard Clark alcohol free drinks are not just an oppor tunity to “cash in on the latest trend” Richard is on a mission to motivate the British public to rethink drinking !

“For me there’s a huge oppor tunity: the consumer wants to be excited more , and given more options Operators are looking to make more profit and attract new consumers - this is the perfect combination!”

With Sir Clive Woodward calling for big changes at Twickenham following the Welsh Rugby League setting up an alcohol-free zone at the Principality Stadium on international match days Richard argues that banning alcohol at spor ts events - whether Wembley or Twickenham - is not the solution

Richard believes that consumers should have access to have a good range of alcohol beers, ciders and wines

“People who drink alcohol have a great time but Dr ynks Unlimited believe in freedom of choice for those who may not want to drink, for whatever reason It would be great if more retailers would promote the great AF options available, he says Dr ynks Unlimited’s “Smashed”, its range of alcoholfree beers and ciders, are not just an addition to an alcoholic product but are all carefully brewed and dealcoholised using an innovative cool vacuum distillation machine Which, put simply, “smashes the alcohol out of its lager, pale ale , shandy as well as apple and berr y ciders

“As the branding says, we smashed the alcohol out of our bespoke beers and lagers and ciders creating some real drinks at 5% that are right to be de-alcoholised (not ever ything can be) and they become 0% real beers and lagers and ciders

"We can all go that bit more to suppor t retailers," Richard adds "Not just by providing more choice , but by offering staff training and samples

Food and Drink Industry Accounted for 6% of UK Administrations In 2022, Analysis Reveals

The food and drink industr y accounted for 6% of administrations in 2022 – the sixth highest sector in the UK – according to analysis by fullser vice law firm Shakespeare Mar tineau

A total of 1,340 businesses – 87 of which came from the food and drink industr y, which included several breweries and restaurant chains –filed for administration last year, marking a 56% increase compared to 2021

Construction, manufacturing and retail were the sectors worst hit, accounting for 39% of administrations Greater London led the way with 20% of the filings followed by the South East and Nor th West (16% each) data from The Gazette Official Public Record has revealed While Januar y (55) was the quietest month administration numbers leapt to 160 in November – the most recorded for 28 months – before dipping to 120, 93 and 104 in April, May and June respectively

And while administrations are still yet to hit pre-Covid levels (1,794 in 2019), recession fears and the financial pressure on households and businesses means the worst is still yet to come , an insolvency and restructuring exper t has warned

Andy Taylor, par tner and head of restructuring at Shakespeare Mar tineau said: “The latest statistics show that the true costs of living and doing business are

beginning to bite

“Numerous headwinds – such as the cost of borrowing, and increasing energ y, fuel and raw material costs – have become a new normal at this point and businesses are being pulled from ever y direction Fur thermore , while suppor tive in the main pressure from lenders is increasing and HMRC is taking a firmer stance seeking to cap levels of liability for nonpayment of tax

“While the UK is perilously close to recessional phase businesses must have a clear focus on cash flow and look to save costs where possible Directors must continue to plan strategically for the ever higher costs of ‘doing business’

For businesses to sur vive longer term, they will need to act now to address underlying issues I cannot overstate how impor tant it is to get to grips with matters at the earliest possible juncture and to take the appropriate professional advice , if needed Taking a proactive approach will provide options and help to keep businesses afloat

“If things continue as they are , we expect to see an increase in businesses failures as they battle tough trading conditions However, resilient businesses with a strong balance sheet and with the right planning and oversight in place may well find oppor tunities for growth as we head fur ther into 2023 ”

Companiesfilingforadministrationin2022

BysectorByregion

Construction208GreaterLondon265

Manufacturing174SouthEast213

Retail138NorthWest212

Realestate95Yorkshire&TheHumber135

Professionalservices90WestMidlands101

Foodanddrink87EastofEngland94

Financial79EastMidlands74

Healthandsocial66SouthWest68

Utilities61Scotland59

Automotive/transportation60NorthEast50

Informationandcommunication55Wales48

Hospitality53NorthernIreland18

Others51BritishIsles3

Engineering35

Administrative24

Artsandentertainment21

Logistics12

Agriculture10

Miningandquarrying10

Publicadminanddefence7

Education4

Cheers! Publican Honoured for More Than 30 Years Service

The publican of an historic Essex pub has been honoured with a prestigious award to celebrate more than 30 years ’ ser vice at the helm of the much-loved local 64-year-old Mar y Snell took over The New Inn in Roydon with her former husband in the early 1990s intending to stay for six months, but she loved it so much she has never left

The award from The New Inn s owners, Star Pubs & Bars, recognises Mar y ’ s contribution to the pub and the community throughout the last three decades Over the years, Mar y has conver ted The New Inn from a little-used rundown local into a focal point of village life , as well as a destination countr y pub for those from fur ther afield

Par ts of the Grade II-listed pub date back to the mid-sixteenth centur y, and Mar y has kept its traditional feel Features such as old beams and an open fire have pride of place and horse brasses and pictures of The New Inn through the ages adorn the walls The food and drink follow suit The New Inn is known for its hear ty British pub grub Steak pie – cooked to Mar y s secret recipe – and Sunday roasts are par ticular customer favourites The pub has a reputation for ser ving the perfect pint, too, winning it Cask Marque accreditation and a place in The Good Beer Guide for its cask ales

Under Mar y ’ s stewardship, The New Inn has become a hub of the community Local groups and good causes hold their meetings in the pub’s back room, which also provides space for villagers’ celebrations and fami-

ly gatherings Mar y runs a host of activities to bring residents together Events range from a weekly £7 two-course lunch and social for senior citizens to an annual leavers’ par ty for pupils of Roydon

Primar y School In addition, there are regular quizzes, musical entertainment and beer festivals, as well as fundraisers that have donated thousands of pounds to charity

64-year-old Mar y has no intention of calling time yet Says Mar y: “I’m still loving it Ever y day is different, you never know what’s going to happen; it keeps me young Roydon is such a friendly village I feel ver y for tunate to have a pub here ”

Continues Mar y, “Back in the 1990s, Roydon had four pubs but now there are only two A village without a pub is ver y sad A good local is more impor tant than ever when times are tough, as they are now People can meet up and share their problems or enjoy a much-needed chat and laugh Either way they leave feeling better I’m determined to keep The New Inn going for future generations to enjoy I’m lucky to have a wonderful team and my par tner Paul Watson backing me

Comments Andrew Smur thwaite , Star Pubs & Bars area manager : Mar y is a fantastic licensee Thanks to her, The New Inn is the archetypal great British pub and an integral par t of Roydon life It has a wonderful atmosphere , and there’s always a warm welcome and excellent food and drink Mar y works tirelessly to keep The New Inn thriving It’s a great honour to present her with this well-deser ved award ”

P&G Professional: Reduce Energy Without Compromising Results

New Research Finds Flexible Working Is On A Par With Pay & Benefits For Hospitality Workers

New sur vey shows over 50% of hospitality workers consider the ability to work flexibly as a key deciding factor in job choice , on a par with pay and benefits

A recent sur vey from flexible recruitment platform limber (https://limber work/) and hospitality insight firm KAM reveals worklife balance is now a critical consideration for people when choosing a job in hospitality, with one in four employees stating the ability to work flexibly is even more impor tant since the Pandemic

It’s no secret that Brexit and the Pandemic has adversely impacted staffing levels across the UK’s hospitality industr y, however this new research reveals that staff retention is now as challenging as attraction and recruitment as attitudes to work continue to evolve

The online sur vey of current and recent hospitality workers, revealed ‘work-life balance’ is now on a par with ‘ pay and benefits’ with over 50% of recipients choosing these factors as having the most influence over the job they choose ‘Fun and enjoyment’ (47%) also showed as a crucial element, suggesting employers need to think well beyond pay when attracting the modern hospitality worker

Fur thermore , a focus on choice and flexibility from employers on their hours is evident, with 60% wanting the chance to work additional hours 43% wanting the oppor tunity to pick up extra shifts last-minute and 43% wanting to switch hours easily With more workers wanting times which better suit them and the ability to flex that choice around their changing needs, operators have a significant oppor tunity to rethink and deploy a new working model As well as this, 60% of recipients felt the working hours in the hospitality industr y isn’t flexible meaning there

is a challenge for operators to overcome to meet employee needs

Looking more closely the data shows the desire for flexibility is not just about the hours and days worked, with the research revealing nearly half of workers (47%) now appreciate flexibility in which locations they work at as well as the oppor tunity to work multiple roles (52%) This also has significant benefits to employers too, with flexible working enhancing motivation in the workplace – in fact, 49% indicated that flexible working would encourage employees to pick up more hours

The research also shows that a key benefit to flexibility is an increase

operator’s core team spirit, with 54% of those sur veyed stating that flexible working would improve workplace morale Core teams who aren’t constantly working in understaffed teams are fundamentally happier with 43% of hospitality employees stating that understaffed teams encourage them to look for another role elsewhere This heightens the impor tance for operators to implement and get ahead on flexible working practices reducing staff turnover, and in turn strain on their operations

Chris Sanderson, founder of limber, said: “Many businesses have found that flexibility forms a key par t of the future of work and people thrive in an environment where they are able to adapt their work to their needs, with our research emphasising this Embracing this new way of hiring brings some really difficult challenges for operators Not least the increased administrative impact of employing people on a flexible basis, but there are also some understandable concerns to think about, such as how to build a functioning rota with flexible staff

“However, it is not a want but a need, with the trend for flexible working only set to continue We have seen over 46,000 new workers join limber since Pandemic restrictions eased, with numbers growing each day And the benefits for operators are clear - through accessing a wider talent pool through flexible working, operators will fundamentally be able to appeal to a far broader selection of people and therefore make better use of their talent by building their network This will help operators build a more liquid workforce , which in turn will help with reactive hiring, such as managing leavers, holiday requests or seasonality

“The world is going to become more flexible rather than less, but flexible teams deployed properly can be a massive asset to any operator”

“Partnership Working” and Violence Around Licensed

Premises to be Tackled at National Pubwatch Conference

The impor tance of par tnership working, dealing with violence in and around licensed premises and using digital technolog y for age verification, are just of the issues to be discussed at the National Pubwatch Conference this year

The annual event, which will take place at the Double Tree by Hilton, Lydiard Fields in Swindon, on Tuesday, 7th March 2023, boasts a raft of industr y speakers from the pub and police sectors

BII CEO Steve Alton will look at the current issues affecting the trade and how par tnership working with pubwatches are helping licensed premises

A legal update will see Jonathan Smith from Poppleston Allen and Gar y Grant from Francis Taylor Building focus on the challenges facing the trade including the new Section 182 guidance for the Licensing Act and other topical issues

A representative from the Home Office will also give insight into the latest ID and digital technolog y that can help combat the issues around age verification

There will also be a session on the successful scheme called Ask for Angela Insp Hayley Crawford from Nottinghamshire Police , who founded the scheme , will give a histor y, showcase case studies and explain

Gibson Plus Landmark Baubles

Gibson Plus is a family-run, manufacturing business based on the outskir ts of Newtownards an historic market town in beautiful County Down

Nor thern Ireland Established in 1989 by Brian and Jacqui Gibson the ever yday running of the business is now taken care of by their children, Susan and Matthew Traditionally, our company specialised in the manufacture of labels, badges and signs, selling mainly to industrial customers, schools and nursing homes We pride ourselves on having built our family business around a core of loyal, returning customers over many years Quality products at fair prices, attention to detail and excellent customer ser vice are our top priorities at Gibson Plus

LANDMARK BAUBLE

Our Landmark Baubles are produced in the U K using 3mm ethically sourced Maple Veneer with a thin plastic backing The beauty of the Landmark

what the future holds including the launch of new website and marketing materials

National Pubwatch already suppor ts over 800 schemes across the UK and Bill Donne , Honorar y Secretar y of Reading Pubwatch, which won the prestigious award of National Pubwatch of the year 2022, will give advice and guidance on how to run a successful pubwatch as well as highlight the pitfalls and best practice

The prestigious National Pubwatch awards will also be handed out on the day including the National Pubwatch Award of Merit, which rewards individuals that have contributed to the success of pubwatch schemes and the Malcolm Eidmans award, which recognises the outstanding contribution made by a police officer or member of police staff in suppor ting the work of their local pubwatch scheme

There will also be a Braver y and Meritorious Conduct Award given, which recognises the contribution of individuals whose actions have saved life or minimised physical harm

National Pubwatch chairman Steve Baker said:

“This has been an extraordinar y year for the pub trade and the evening economy This conference will look at some of the major issues affecting the trade and provide practical advice to operators on how they can ensure they have safe venues for people to enjoy their night out ”

He added: “We will also be recognising those that have contributed so much to making the late-night sector a safe environment ”

There will also be a ‘ surger y ’ where National Pubwatch representatives will be on hand to answer queries and give advice relating to local watches

Bauble is they can be produced with the landmark or image of your choice This allows you to create a design that you can be confident your customer base will love!

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The Magnifique Magnet is perfect for hotels, gift shops and tourist attractions We can engrave the image of your choice to make the perfect personalised magnet for your customers!

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Travel Spending Is On The Rise: How Can Hospitality Leaders Prepare?

By Eelco Van Collenburg, Executive Creative Director at Valtech (www valtech com/en-gb/)

According to the U S Travel Association, travel spending is expected to increase by 48% in 2023 compared to the 2020 pandemic-era low And so far this is proving to be true Despite the ongoing cost of living crisis, Barclays repor ted a 66% increase in travel spending in Januar y compared to the year before So – be it a post-pandemic boom, sturdy recover y or simply changing spending habits – hospitality leaders need to prepare to cope with this surge in demand

From airlines to hotels, customers today expect a unique yet easy experience when travelling and making bookings To make this possible , the hospitality and travel sector will need to focus on digitalisation so they can deliver an online experience that compliments the physical one , before they reach their destination

PERSONALISING THE EXPERIENCE

The way in which hospitality staff anticipate customer needs when interacting with them in-person varies depending on the individual So, why should this be any different online? Recognising this can generate an experience that feels tailor-made , with much more effective results

Personalisation is an increasingly prevalent method in the hospitality sector to attract and retain customers

Not only can personalised customer engagement drive website traffic , but it can positively impact brand sentiment and loyalty with 65% of consumers agreeing

Some hospitality brands have already seen success in adopting these practices Luxur y hotel chain Mandarin Oriental had the foresight to begin working on its website during the pandemic , predicting a rise in travel spending as restrictions were lifted By creating a more personalised digital experience , the brand recorded an increase in the average revenue per booking by more than 40%

In order to prepare for this surge in spending, integrating a personalisation system is more impor tant than ever With this in place , hospitality brands can create a unified and unique experience across both physical and digital proper ties

IS AI THE FUTURE FOR TRAVEL?

Hospitality brands need to examine how their digital presence can fully maximise customer engagement

Recently, we ’ ve heard a lot about the use of AI and machine learning as a route for improving digital capabilities AI-powered vir tual assistants enable real-time customer suppor t across websites mobile apps and social media increasing client satisfaction with timely employee responses and assistance AI-powered recommendation systems can also leverage customers’ search histor y, preferences, and activities supercharging personalisation effor ts

By giving sales teams access to these technologies – which can track consumer habits, behaviours, and preferences to produce targeted offers and promotions – hospitality brands can maximise engagement, whilst boosting satisfaction, loyalty, and overall revenue

Of course , the turbulent economy has made some hospitality brands tentative to invest in expensive new technolog y However, the outlook for the next year suggests an immediacy to act now when transforming their tech stack for better customer engagement Mandarin Oriental had the foresight to invest in their online presence in the middle of the pandemic , which paid-off, creating a more engaging experience to greet the post-pandemic travel surge Those who have already invested have seen an increase in engagement and booking value , not only preparing for the predicted surge , but maximising its potential

MOBILE-FIRST TRAVEL

Most will agree that great hospitality revolves around meeting guests’ where they are In the digital age this is often on mobile Up to 44% of online travel sales are made via mobile phones So, in order to become more accessible , brands should focus on becoming mobile-first Designing their website around mobile users makes the experience as easy as possible , removing the likelihood of provoking frustration from poorly formatted websites

In the same way booking habits have changed, payment habits are also transforming Digital payments and Buy Now Pay Later schemes are increasingly the norm, and a recent study carried out by McKinsey found that 15% of digital wallet users leave the house without a physical bank card To avoid alienating customers, hospitality brands would benefit from encompassing mobile payment methods, to create a more streamlined system for customers booking travel and accommodation this year

In the current economic landscape , hospitality brands must ensure that their customer experience is up to scratch to ensure that travellers feel as though they are spending their money in the right place And frictionless experiences that meet customer expectations and demand will achieve this By investing in digital capabilities the hospitality sector can go from strength-to-strength

Global Hospitality Veteran Appointed New Chief Executive of Highland Coast Hotels

Highland Coast Hotels has appointed global hospitality veteran, Guy Crawford, as its new Chief Executive Officer

Mr Crawford is a former CEO and board member of Jumeirah Hospitality Group in Dubai; Managing Director of For te Heritage Hotels; and Managing Director of Le Meridien Africa Caribbean and Indian Ocean He has enjoyed a long and distinguished career developing and running some of the world’s most exclusive luxur y hotels, as well as being non-executive board member of the Indian Hotels Company, Taj Group; Lausanne Hotel School in Switzerland; and Emirates Hotel Academy in the United Arab Emirates

As a Fellow of the Institute of Hospitality and one of the first members of the Global Scots international business network, he brings with him a wealth of experience and a passion for the Scottish Highlands that fits well with the aspirations of Highland Coast Hotels

Mr Crawford will join Highland Coast Hotels as CEO from 6th April, when he will begin leading the business into the next phase of its development and expansion

Created in April 2021, Highland Coast Hotels is a Scottish-based group aiming to bring innovative , sustainable and community-led hospitality to the stunning coastlines of the Nor th Highlands of Scotland

Mr Crawford joins the business at an exciting time 2022 saw the relaunch of Royal Marine Brora winning national acclaim and landing straight into The Times Top 100 hotels to visit 2023 will see the introduction of two newly refurbished proper ties to the collection The Tongue Hotel and Plockton Inn will re-open to visitors in April 2023 following extensive renovations For the first time with Highland Coast Hotels, it will be possible to explore the whole NC500 whilst enjoying consistent high quality highland hospitality

Under Mr Crawford's leadership, Highland Coast Hotels intends to strengthen and enhance the hotels it owns and in doing so help to fur ther boost regional growth The focus will be on creating great experiences around the Nor th Coast 500 for discerning travellers visiting from around the globe; sustainable tourism; embracing the local community; and drawing upon the exper tise and skills of local suppliers in the Highlands

For Mr Crawford, the appointment represents a return to his roots His grandparents and parents were hotel owners and managers in the Scottish Highlands, including venues in Forres, Nairn, Grantown-on-Spey, Aviemore and Craigellachie His wife Elizabeth is originally from Barra in the Western Isles

Commenting on his appointment to lead Highland Coast Hotels Guy Crawford said:

“The Scottish Highlands is not only one of the most beautiful corners of the ear th but the region holds so many personal family connections and memories for me I’m passionate about enhancing local community life and sustainable tourism

“As Scotland’s newest luxur y boutique hotel collection Highlands Coast Hotels is already establishing its reputation for showcasing world-class Highland food and drink, suppor ting local businesses and outstanding hospitality

“I’m delighted to be joining the team at this time and look forward to the challenge of leading Highland Coast Hotels in the next phase of its development David Whiteford, Chairman at Highland Coast Hotels, added:

“We’re incredibly for tunate to be welcoming Guy to Highland Coast Hotels Over the last four decades, he’s gained a global reputation as one of the hospitality industr y ’ s most respected leaders

“We’re thrilled that he has agreed to join our team and look forward to Highland Coast Hotels continuing to grow its positive contribution to tourism, community and the Nor th Highland economy

As par t of the leadership changes on 6th April, current CEO Roddy Watt will step back from involvement in day-to-day operations and focus on development of the business through investment and acquisition As founder of Highland Coast Hotels, Mr Watt's contribution to the Group and the Nor th Highland economy is ver y significant and the board is delighted that he will be involved in the next phase of the Group’s development Mr Watt will remain on the board of Highland Coast Hotels as Development Director

KP Snacks Gets Flavourful With Exciting New McCoy ’s Launch

KP Snacks has unveiled a brand-new product range for the UK’s number one ridged crisp brand with the launch of McCoy’s Epic Eats

Delivering on McCoy’s unmistakable bold flavour, the range features two new irresistible products, Nacho Cheese and Spicy Salsa

Rolling out from 20th Februar y, the McCoy’s Epic Eats range delivers unique and tempting flavours and promises an epic snacking experience for consumers looking to tr y something new

Amy Heap, Marketing Manager at KP Snacks says: “McCoy’s is the original and best ridged crisp brand, synonymous with big and bold flavours We know taste is the most impor tant factor driving purchases in CSN and our NPD reflects flavour trends and delivers innovative new products to the categor y McCoy’s Epic Eats packs that flavour punch with the same signature crunch ” The new range is suppor ted by an engaging media campaign spanning radio and social to drive awareness of the new product range

details

Circularity Scotland Announces Significant Support Package for Drinks Producers

Circularity Scotland has announced £22 million of cashflow suppor t measures to help Scotland’s brewers, distillers, impor ters and drinks manufacturers prepare for the introduction of Scotland’s deposit return scheme

The suppor t package is par ticularly designed to help SMEs, who have previously voiced concerns about the impact of the scheme on their business’ cashflow

To address these concerns, Circularity Scotland is removing the day one and month one charges for all producers up to a threshold of three million units per year It is also providing two month credit terms on deposits and fees up to the same volume threshold to reduce the working capital impact on all producers

The three million unit threshold has been established to ensure that the thousands of smaller scale producers selling in Scotland benefit more propor tionately from the cashflow suppor t This will par ticularly help companies like craft brewers, wine impor ters and craft spirit producers The two month credit terms will be made available to all producers, regardless of their size , ensuring all producers within the scheme are treated equally

Circularity Scotland has also confirmed that it will be offering the option to use self-adhesive barcode labels for producers placing less than 25,000 units per year of a specific product on to the Scottish market This will provide a simple and straightforward administrative solution for independent producers and impor ters for whom the cost of changing packaging to introduce new barcodes could be prohibitive

David Harris, Chief Executive of Circularity Scotland said:

“Circularity Scotland was established by industr y to meet their obligations under the deposit return scheme as efficiently and cost-effectively as possible This announcement is fur ther evidence of how we are continuing to innovate and identify additional ways to mitigate the pressure on businesses We know that smaller producers in par ticular have been concerned about the cashflow impacts of the scheme and these measures will

address those concerns

Circularity Scotland has successfully secured over £100m of thirdpar ty funding to establish the infrastructure of the deposit return scheme , with only minimal up-front funding from the ver y largest producers This funding approach allows producers both large and small to benefit on equal terms from this investment in world-class infrastructure and leading-edge technolog y and only pay their share of the costs once the scheme is in operation

We have already announced reductions in producer fees of up to 40% while also being able to offer the highest return handling fees of comparable schemes anywhere in the world These additional suppor t measures fur ther demonstrate our confidence in being able to deliver ongoing operational efficiencies once the scheme has gone live We are committed to ensuring that the deposit return scheme works for Scotland, is cost effective for business and helps protect our environment for generations to come ”

Circular Economy Minister Lorna Slater said:

“This is a big and welcome change that that responds directly to many of the concerns that have been raised, par ticularly those from smaller producers like craft brewers It addresses initial cash flow challenges, and provides a pragmatic and simple solution to the issues raised around barcodes for smaller product lines This is a package that gives businesses the clarity and confidence they need to be par t of Scotland’s deposit return scheme

“Over the last few months I have been meeting industr y regularly to listen to their feedback and this industr y-led solution has been designed in direct response to its concerns I remain committed to a pragmatic approach to implementation between now and the 16 August By working together we can lead the UK in delivering a deposit return scheme which will increase Scotland’s recycling rates from around 50% to 90%, cut emissions, tackle littering and address public concerns about the impact of plastic and other waste

Join Fuller’s for Panto in the Pub this Easter

If you are looking for something a bit different this Easter, Fuller’s has the perfect solution Building on its reputation as the leading pub company to suppor t the ar ts throughout the year, with large scale performances such as Shakespeare in the Garden and Opera in the Garden, Fuller’s is excited to par tner with The Bridge House Theatre Company to introduce Panto in the Pub this April The Bridge House Theatre Company will delight audiences with its performance of Mother Goose – an Easter-themed pantomime perfect for all the family

This colourful extravaganza will be hosted by 12 Fuller’s pubs, from London to Liphook, between Monday 3 April and Saturday 15 April

The show will be full of humour for all ages, and centres around Mother Goose and her silly son Billy who are down on their luck A kindly fair y, seeing how much Mother Goose does for her local community, decides to help her and sends them the answer to all of their problems in the form of Priscilla – a goose that lays golden eggs

Will Mother Goose be able to resist temptation? Will science ever be able to explain how a goose can lay a golden egg?

Find the answer to some of these questions in the brilliant family pantomime at the pub Expect brightly coloured costumes, song and dance numbers that will amaze and more than a few jokes just for the grownups This is an Easter treat that is truly for the whole family

Luke Adamson Ar tistic Director of The Bridge House Theatre Company, says: “I’m delighted to be working with Fuller’s and my great love , pantomime Our shows are always unique – the scripts are bespoke and written new for ever y show

“We get the finest performers, musical directors and choreographers to make sure that our productions give a million-dollar experience but without the price tag I look forward to welcoming lots of families down to the pubs this Easter to see our latest bag of pantomime madness ”

Book your tickets here: www fullers co uk/event-finder/mother-goose

Sion Clinches Place in the Global Chefs Challenge Final in Singapore

A talented young chef from Wrexham has excelled in his first senior competition by qualifying for the Global Chefs Challenge final in Singapore next year

Sion Hughes, 25, head chef at The Spa at Carden Park, near Chester, won through from the competition’s Nor th Europe heat, organised by Worldchefs, in Rimini, Italy yesterday (Monday)

He received a silver medal with 85 points to qualify with an Estonian chef for the global final at the Worldchefs Congress & Expo 2024

“I’m really buzzing to qualify for the global final,” said Sion “It was a tough, especially as it was my first senior competition The marking was lot stricter than it is in the junior competitions and little things have cost me points ”

He praised the suppor t of Junior Culinar y Team Wales captain Calum Smith, pastr y chef at Shrewsbur y School, who was his commis and Culinar y Association of Wales culinar y director Graham Tinsley MBE executive head chef at Carden Park Hotel and Spa who was his mentor and

coach

“I couldn’t have done it without them,” he said “Calum helped and encouraged me all the way through the competition ”

A former Junior Chef of Wales winner Sion is no stranger to international competitions, having been a member of the Junior Culinar y Team Wales that won silver and bronze medals at the Culinar y World Cup in Luxembourg last November

Graham said: “It’s a fantastic achievement when you consider that both Sion and Calum were in the Junior Culinar y Team Wales in Luxembourg just a few months ago and they are now competing against some of the best senior chefs in Nor th Europe

“The feedback they had from the judges was amazing but a couple of things have cost them 15 points and a gold medal

We now have 18 months to prepare for the final in Singapore ”

You’re Invited to Expowest Cornwall in March!

Spring is nearly here , which means that so is Expowest Cornwall! Taking place on Wednesday 8th & Thursday 9th March at the Royal Cornwall Showground in Wadebridge it's your oppor tunity to get ready for Easter, the Summer, and beyond

Over 150 exhibitors will be bringing you ever ything from the latest food offerings to the newest drinks, the best in business ser vices sundr y supplies catering equipment, food ser vice and much more besides It’s your annual oppor tunity to get all the products your business needs for the year ahead, and to keep up with the ver y latest trends and innovations Catch up with colleagues, suppliers and customers as well as making essential new contacts After all you can t see touch and taste on the internetthere s no substitute for meeting producers face to face and tr ying their products in person!

New for 2023 is an aisle in the show which focuses on the Fish & Chip/Takeaway trade It features existing exhibitors, as well as some who are exhibiting at the show for the first time on their own stands Come and sample from T Quality, Middletons Foods, Kerr y Foods, Dr ywite Ltd, Pacific West, Blenders, Pan Euro Foods, and Pukka Pies These organisations are grouped for your convenience , and there are many other suppliers to takeaways throughout the show

A new Leading in Innovation and Sustainability area will be signposting you to organisations within the show that display these qualities within their business products and ser vices There will be a mixture of information and products to inform you about innovative new products and ser vices, or sustainability credentials, that align

Duchy Cash Systems

with your business objectives and ethos

See how companies are working towards doing business in a way that is better for ever yone

The LWC drinks area is back, bigger and better than ever LWC Drinks is the UK’s largest independent drinks wholesaler Discover a world of wines a whole range of spirits, beers, ciders, as well as mixers and soft drinks Let them quench your thirst for the best for your business! They have more than 50 brands represented this year – so if you run bar in your business, it s cer tainly wor thwhile spending time here at the show

As well as stocking up, you can network with colleagues, and take advantage of a range of exclusive show offers Expowest brings exhibitors to Cornwall who want to meet the region’s buyers The show is easy to reach and well signposted from ever y direction What’s more there’s ample free parking within an easy stroll of the show Expowest Cornwall really is the show that has it all covered!

For more information about the show, to book a stand, or register to attend, please call 01934 733433 visit www.expowestcornwall.co.uk or follow @Expowest UK

Chadds Foodsmiths

Chadds Foodsmiths The Cornwall family based foodser vice wholesaler supplying local business for the past 75 years

Supplying Food and hygiene products to –• restaurant, hotel, pub, cafe , coffee shop, take-away, farm shop, vis tor attraction care home sc hools & colleges

We offer an extensive range of food categor ies from frozen ice cream da r y meats and grocer y & Dr nks

We also stoc k an extens ve range of Hygiene products inc luding c leaning c hemicals Hardware B n Bags and hand towels and toilet rol s and laundr y c hemical systems

Also eco fr iendly c hemical systems

‘We are the one stop shop for caterers’

Our range will appeal to all those who have a pas-

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels We re here for retail, industrial and manufacturing businesses We’re independent which means impar tial recommendations combined with over 30 years experience in supplying these products

The labelling gun market can be complicated Many products are known by

sion for great food and a great ser vice From the big brand products to working with local ar tisan suppliers we have something for ever yone

Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers It also enables Sterling own label produce to be available The own label range has significantly developed over recent years and continues to help us offer a good value product to our customers Come and meet us on our stand G26 at Expowest For more details call our telesales 01288 353964 for a representative to visit www.chaddsfoodsmiths.co.uk

different names depending on their use Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns Our range of products can meet all needs: Simple low use models, durable machines for industr y A wide variety of specialist features including auto-incrementing guns for batch codes

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

Visit us on stand F26 to view our products

Cornwall Scale & Equipment Ltd

Established in 1975 Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England as well as shipping world-wide

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help Supplying and maintaining cash registers and scales throughout the south west of England All makes and models including Sam4s, Casio, Pi Electronique , Aster and much more Full training and suppor t on any make and model of Cash register, 24 hours a day, 7 days a week

Expowest Cornwall Preview

Rosemullion Distillery Cultivates Success... 60 Awards and Growing

Founded by Liz and Andy Bradbur y in 2017, and based on the Helford river Cornwall, Rosemullion s success stems from their commitment to being protectors and perfecters of the distillers craft They take their role as Ar tisan-producers ver y seriously ensuring quality control by confining production to 300 to 500 bottles at a time , with all spirits produced by hand using their bespoke copper stills

Being placed in an area of outstanding natural beauty has enabled Rosemullion to draw upon its unique proper ties – Helford rainwater is used in the fermentation and distillation process complemented by local Cornish ingredients plus seasonal fruit from their own orchard and vines

These business values and natural benefits have led to Rosemullion being one of the most awarded Ar tisan distilleries in the UK Currently holding 60 awards, these include a Gin Guide Award for its Rosemullion

Barton Reed & Co

Bar ton Reed & Co is the leading supplier of quality furniture to hotels restaurants public houses and leisure facilities in the South West We can supply beautiful leather sofas stylish high bar stools comfy tub seats, elegant restaurant tables and chairs, and relaxing beds

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty Bar ton Reed & Co is a family-run business and we have been involved in the furniture industr y since 1945 Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a ser vice that goes above and beyond

Summer Gin, and, most notably, a haul of 9 awards in the Sip Awards 2022 The Sip Awards covered 3 Platinum wins for Rosemullion’s Har vest Gin (including best flavoured gin), Dark Rum and Dr y Gin; they were also awarded a Double Gold for the Summer Gin and 5 Gold Awards for their Seafarer’s Gin, Spiced Rum, Gold Rum, White Rum and Chocolate rum (which also received an innovation award)

Andy Bradbur y confirms ‘like all the entrants UK and Worldwide , we work really hard to get our spirits noticed, both nationally and Internationally so these awards cer tainly gave us a licence to celebrate! We are hopeful this recognition will help us expand our hospitality and retail stockists in 2023 and look forward to meeting trade attendees at the for thcoming Expowest Cornwall, Stand number J27, to offer the 10% discount for this show

www.rosemulliondistiller y.com/CLH

our customers’ expectations

Seven reasons why you should choose Bar ton Reed & Co to supply your contract furniture:

• W de range of styles

• Easy order ing and re-order ing

• Single point of contact Shor t lead times

• Direct deliver y

• After sales ser vice

• Two-year warranty on ever y item Get in touch to discuss your furniture requirements or to order our new brochure – we ’ re here to help Call us on 01409 271189, visit www bar tonreed co uk or email info@bar tonreed co uk

Alternatively see us on Stand H28 at Expowest Cornwall

Expowest Cornwall Preview

MOOR COFFEE LTD

Pukka – the nation’s number one pie brand[1] - has been baking its bestselling pies for 60 years and as par t of this bir thday celebration Pukka has launched a special new recipe that pays tribute to its Chip Shop hear tland

Expo Cornwall 8th - 9th March Stand E31

Come and say hello and see what in-show offers we have

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS MACHINE SERVICING & REPAIRS

PLEASE VISIT US AT WWW.MOORCOFFEE.CO.UK 01409 231166

Combining two iconic British favourites, The Pukka Pie and chip shop curr y sauce , Pukka’s new Chip Shop Chicken Curr y Pie has the seal of approval from industr y exper ts and is already delivering on the brand’s full on flavour promise Set to fly off menus, almost three quar ters

Moor Coffee Ltd.

We’re ver y excited to be exhibiting at the 2023 Cornwall show after a couple of years out We encourage you to come along and talk to us about our special offers, take advantage of our enhanced machine bundles and sample some delicious freshly ground coffee - we look forward to meeting you! Stand E31

Our Independent coffee company based near Dar tmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the

South West and the UK

With over 25 years ’ experience in the beverage vending industr y we understand that coffee machines can be an expensive outlay, so we offer a range of purchase options on both new and refurbished equipment Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff free of charge! After-sales suppor t is taken seriously (no box sellers here!) so we provide you with a comprehensive back-up ser vice with regular customer contact a range of point-of-sale material and a fully equipped ser vice depar tment

Come and Say Hello - Stand E31

Sustainable Resources

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 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

Osprey Charging, the one of the UK’s leading EV charging networks, par tnered with Marston’s (amongst other UK wide hospitality groups) to install EV chargers across their UK estate The ongoing par tnership has proved a huge success and provides a footprint of how businesses can embrace the transition to electric mobility

The Marston s project is an excellent example of how EV charging can be integrated into existing business operations The pub chain has over 1,500 locations throughout the UK, and as more people switch to electric vehicles, it became clear that offering charging facilities would be a valuable ser vice for their customers The process of installing EV chargers requires a significant investment in infrastructure and logistics, so Marston’s decided to work with Osprey Charging, as a leader in the UK market, to deliver and operate the infrastructure Osprey worked with Marston’s to understand their requirements and to find the best solution for

each location, with a range of hardware speeds to suit each site The chargers were also designed to be user-friendly and simple to operate , with easy payment options and clear instructions, making the customer journey as simple as possible The installation of the chargers has also helped Marston’s to attract new customers, as well as to retain existing ones who have switched to EVs

The roll-out continues at pace , with Osprey installing and operating over 200 chargers across the Marston s por tfolio As the market has grown, Osprey have worked with Marston’s to revisit and upgrade earlier sites to keep up with customer expectations and demand To date , the par tnership has delivered over 25 million electric miles, the equivalent of nearly 7000 tonnes of CO2 savings

The par tnership provides an excellent example of how businesses can embrace the transition to electric mobility, with the help of exper ts such as Osprey Charging It’s not just about providing a valuable ser vice for customers – it’s also about future-proofing your business With the UK government planning to ban the sale of new petrol and diesel cars from 2030 the shift to electric vehicles is inevitable Businesses that are ready to offer EV charging facilities will be in a better position to meet the needs of their customers, as well as to contribute to their company ’ s ESG targets and the UK’s wider decarbonisation effor ts proper ty@ospreycharging co uk www.ospreycharging.co.uk

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

The hospitality sector is a prime example of an industr y in which EV charging solutions can flourish, whether electric vehicle charging points are placed at a pub for a quick top-up or at hotels where guests can safely and efficiently charge their vehicles overnight

In 2021, over 220,000 EV owners sought hotels that provided EV charging facilities, choosing to book at these destinations over hotels without EV charging The average cost of an overnight stay in a UK hotel is around £85 –£90 per night; that’s about £19 8m of EV-related revenue last year alone

This revenue increase doesn’t just stop at check-ins either ; with RAW

Charging s fully-funded host solution you can enhance your business and create a new revenue stream

So why exactly should you invest in EV charging solutions?

Here are just four reasons for introducing EV charging facilities to your commercial premises:

• You ll attract more guests – With 1 in 5 of al new veh c les in the UK being an EV and ever y major manufacturer offer ng an EV range open ng up your bus ness to EV owner s is a no-brainer

• You ll ncrease your ROI – With plenty of incentives and subscr ipt ons , suc h as RAW Charging s fully-funded solutions , EV c harging faci ities are affordable for any business and, in turn, can dramatically increase income and footfall

You ll increase guest dwe l time – EV owner s using hospitality-based EV c harging are far more likely to stay longer as they c harge This increase in dwell time subsequently means they’ll spend more at the destination

• You’ll cement your brand as a sustainable business – Being environmentally conscious is a huge plus for many potential guests In addition investing n EV c hargng facil ties w ll boost your ESG credentials signpost

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium bestselling risotto completely sustainable from field to fork!

Established in 1856 Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations

Known to many as Italy’s first choice Riso Gallo is one of the longest sur viving rice companies in Italy and is still growing A family run business it is now in it s 6th generation

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative star tups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand

Rice House is an Italian initiative in which the secondar y materials in rice cultivation are used to build ethi-

cal houses

Rice by-products are even used by Mogu in a range of designer furniture production

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric When the Nero (black) rice is processed for the food industr y, the by product of the deep grape coloured water is used as a natural dye

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www risogallo co uk

Whether you are a business or an individual switching to more sustainable eco-friendly solutions is becoming a central par t of our ever yday lives

At Intrinsic , we want to help customers with this transition by providing market leading paper straws that truly deliver on Quality, Safety and Sustainability These are impor tant values for how we operate as a business and are embodied in each and ever y drinking straw that we manufacture

All our paper straws are made from carefully selected materials (e g FSC® paper, inks, adhesives, packaging), that must meet our strict criteria of being sustainable , compostable , biodegradable , and food safe approved

As a cer tified Carbon Balanced Printer through global conser vation charity World Land Trust we are able to offer carbon balanced straws that contribute towards offsetting projects tackling carbon, reducing deforestation, and protecting threatened species

With onsite manufacturing facilities, we can give customers a complete straw making ser vice , offering a choice of paper straw solutions suitable for various

drinking applications and beverages

Including:

Cocktail Straws

• Classic Straws

• Milkshake Straws

• Smoothie Straws

• Bubble Tea Straws

• Individual Wrapped Straws

• Custom / Branded Straws

Whatever your requirements, product aesthetics and performance are fundamental features of any Intrinsic straw as we want people to enjoy their drink experience , giving them peace of mind and the ability to sip in comfor t Our straws are strong and durable in many different liquids, ensuring their shape and integrity are retained for many hours, while also looking great and feeling comfor table on your lips

Would you like to know more? Interested in samples or pricing? Get 20% OFF fir st order when quoting CLH0223

Call us on 01952 980810 visit www.intrinsicpaperstraws.com or email hello@intrinsicpaperstraws.com.

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 ngredients

3 s 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

Of AwardWinning

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 juice

25ml ginger syrup

25ml coconut water

Juice of half a l me

METHOD

- Make the ginger syrup by combin ng the sugar, coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until dissolved Allow to cool

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

Chef's Buyer's Guide

Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is an independent wine merchant that offers joyful and affordable wines Launched online in 2021, Bacchus Wines is a par tnership between Hampshire locals, wine broker and hospitality exper t Pierre-Loup

DeCam and Trond Rornes of CardsSafe Limited They offer wines to restaurants, caterers, bars, and wine enthusiasts

The current Bacchus Wines collection features three family-owned independent wine estates - Chateau Parenchère , Paul Lebrun Champagne and Château du Rooy The flagship collection by Parenchère features the ‘Magnificent Seven’ wines which includes four beautiful reds and the sulphite-free and fruity L’Équilibriste

Bordeaux Rouge a wonderful Blanc-Sec and two unique rosé wines

“I have been buying wines from Pierre-Loup

DeCam of Bacc hus Wines for over twenty-two year s When I owned the Mic helin-starred JSW Restaurant in Hampshire , and since retiring I stoc ked my ce lar with the joyful wines of Château de Parenc hère They are my go-to wines , and I always receive excellent wines and ser vice ”

CHEF & RESTAURATEUR J AKE S WATKINS

Bacchus Wines PLDC is also excited to announce their new UK-exclusive par tnership with champagne house Paul Lebrun

Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests Currently, three 100% Chardonnay champagnes are available including the Car te d’Or Brut with a nose of candied lemon and peaches The elegant Extra Brut has notes of white blossom, pineapple , and low sugar content And the spectacular Cuvee Prestige Brut aged on lees for a minimum of for ty-eight months with an intense structure “I ser ved the Extra Brut c hampagne at my supper c lub The citrus notes and creaminess complimented my salmon’s salty smoky notes The c hampagne solicited muc h praise from the diner s!”

CHEF TIM WHITTAM

Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders They choose quality wines with provenance and integrity, with the utmost impor tance on the ar t of winemaking rather than mass production They offer prices and ser vice hospitality businesses can appreciate

For more information please visit https://bacchuspldc com/

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

The year ahead presents many challenges for the hospitality sector and its consumers Still, it remains a place where we all enjoy spending time for social engagements, a celebration or a treat!

Seafood is often seen as a tricky product to prepare at home meaning that operators ser

operator to respond to trends in a cost-effective way – ever ything works with chips from plant-based 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 Ultimate Chip goes beyond triple cooked and is based on a ten-step process – the texture of Ultimate Chip is second to none A full chip that is effectively a roast potato in terms of its inner fluffiness and external crisp The imperfect lengths in each ser ving will offer an authentic product with more of a focus on texture , crispiness and taste – the ideal premium side dish

For more information call us on 01452 415845, or visit www farmfrites co uk

Cleaning and Hygiene Ozone Clean

Ozone Clean is the leading manufacturer and supplier of Ozone generating equipment to the hospitality sector as well as many other industries for Odour and Infection control We supply a range of generators suitable for all applications both industrial and domestic that can effectively treat small to ver y large areas

Our company is multi internationally award winning and has rapidly built a strong reputation within Hospitality and other industries since our inception in 2005 Our goal is centred on supplying products that are efficient, safe and cost effective , backed up by an excellent ser vice ethic and after sales operation

We have over 850 clients and 11 million rooms per

year being treated with our equipment In manufacturing we only use the highest quality par ts which enables us to say that we still have machines that are still in use after 15 years Therefore , our range of products are the most efficient and reliable on the market

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day we have empirical evidence that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner Genuine and provable results This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes

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

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

Web: www ozoneclean co uk

Call : 020 8883 2756

Emails: sales@ozoneclean.co.uk

edencleen from Cleenol

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

(CONTINUED ON FOLLOWING PAGE)

GroutGleam - Refresh, Recolour, Restore

GroutGleam restore and recolour grout and tiled surfaces to like new condition incredibly affordably No mess no stress, no hassle , completed and reusable in hours

This everlasting solution has huge commercial appeal with low upfront costs which result in ongoing cost savings with reduced cleaning and maintenance requirements

Operating successfully for over 5 years, our 50+ nationwide network of Official Par tners exclusively offers the GroutGleam ser vice after completion of our full training programme

Any grout and tiled surface in any tiled location can receive the full GroutGleam treatment

Our list of satisfied customers grows daily and so far, includes hotels, pubs, restaurants, holiday parks, offices, leisure centres, g yms, theatres, stadiums, airpor ts, train, and bus stations and much more

We are not tilers, we do not regrout Our bespoke compound overlays and chemically bonds to your existing grout resulting in an everlasting low maintenance easy clean surface

edencleen from Cleenol

(CONTINUED FROM PREVIOUS PAGE)

edencleen products have been developed around the following principles and ingredients:

• RSPO cer tified palm oil der ivatives

• No animal der ived products

• Cruelty free

• 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 us ng bio-based ethy ene oxide whic h is manufactured from biomass ethanol

EXAMPLE ONE:

20 room, independent hotel in Blac kpool, affordably recoloured all 20 ensuite shower cubic es in just 6 days with one of our Official Par tner s

EXAMPLE TWO:

After almost a decade in ser vice a holiday lodge company with 10+ UK s tes and approac hing 800 cabins were concerned about the condit on of their bathrooms

Their biggest complaint from customer s when sur veyed is the tired appearance of their bathrooms To replace 800 bathrooms would require an investment of mill ons of pounds and too muc h downtime To regrout 800 bathrooms would require an investment approac hing a million pounds and too muc h downtime

The solution to GroutGleam each bathroom will save the company hundreds of thousands of pounds when compared to regrouting And ver y impor tantly with one GroutGleam Official Par tner able to complete 2 bathrooms per day, with them being reusable within hours, there is barely any downtime

GroutGleam is proven to be a total win win for their customers with huge savings and next to no downtime

See the adver t on this page for fur ther information

• Bioethanol, naturally der ived acids , sugar-based surfactants , bio-based solvents , low impact preser vat ves

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 on this page for fur ther information

Only GroutGleam Official Partners offer the MOST AFFORDABLE and COMMERCIALLY VIABLE grout and tiled surface refurbishment, restoring to like new condition in HOURS with almost no downtime

GroutGleam operates nationwide, offering your establishment an everlasting solution that has already transformed thousands of bathrooms, kitchens, restrooms, shower facilities, entrance ways, offices, lobbies and more over the last 5 years

Join our growing list of super satisfied customers that include hotels, pubs, restaurants, holiday parks, offices, leisure centres, gyms, theatres, stadiums, airports, train and bus stations and many more.

We are not tilers, we do not regrout Our bespoke compound overlays and chemically bonds to your existing grout resulting in a low maintenance, easy clean surface As well as being incredibly affordable, GroutGleam reduces your ongoing cleaning and maintenance costs

Hospitality Technology

Hospitality TV Device Management Features That Totally Justify the Investment

Despite the changing wants of modern hotel guests, the disconnect remains A Nielsen sur vey repor ts that cable and satellite TV ser vices still dominate a whopping 34 4% of TV ser vices, with industr y repor ts saying hospitality TV is lagging behind While streaming surpassed it for the first time at 34 8%, the numbers are still too close

Streaming ser vices have existed since 2007, but they only took a foothold recently, mostly due to hotels not cutting the proverbial “cord ” All this means is it’s time for the hospitality industr y to step into the present and give guests what they want And given that smar t TV prices are still dropping, now might be the time to star t Hospitality TVs can ser ve guests far beyond in-room entertainment and also ser ve as announcement boards, hotel adver tisement displays in common areas such as dining rooms lounges or spor ts areas

THE IMPORTANCE OF A DEVICE MANAGEMENT

SOFTWARE

Why do hospitality TV systems need to be managed? Like any electronic device , smar t TVs operate using firmware It’s akin to running on an embedded operating system

Periodically, manufacturers release firmware updates and patches that devices must download and apply to run optimally Additionally, smar t TVs run applications that allow them to perform their functions This includes slideshow software , which allows hotels to display announcements or play videos Providing these updates and managing installed apps require a reli-

able device manager Here s why hospitality TV systems need a companion device management software:

1 MAN AGING GUEST ACCOUNTS ON HOSPITALITY TV STREAMING SERVICES

One par ticular concern that needs addressing is streaming ser vice guest accounts By allowing guests to access their personal Netflix or Disney+ accounts via the hospitality TV management ensures in-room enter tainment without taking in additional costs

Logging in with their accounts allows guests to check their playlists and resume watching their favorite shows Upon checkout, however, many guests forget to log out of their accounts This creates problems for the original room guest the next guest to check-in and therefore for the hotel

The original user may no longer be able to log into their account at home , and their streaming data becomes vulnerable to the next user The proper device management system can avoid these incidents altogether In between guests, the hotel system administration can use the device manager to wipe all data still present in each hospitality TV This ensures that new guests must log in to their accounts to use streaming and casting ser vices

2 PROVIDING TIMELY UPDATES AND FIXES REMOTELY

Ideally, the device manager can connect remotely and securely to individual hospitality TVs to provide over-the-air (OTA) updates This includes system software and firmware updates and patches Remote access also allows the system admin to install needed apps and scripts Whereas relying on legacy systems requires IT ser vice personnel to visit individual hotel rooms and perform the fixes in person

By Nadav Avni, CMO of Radix Technologies (www.radix-int.com)

The best par t of remote management is its unprecedented flexibility

Instead of arbitrarily performing updates while guests are in their rooms, the ideal device manager can schedule maintenance ser vices when units aren’t in use

3 APPLYING CRITIC AL SECURITY MEASURES WHEN HOSPITALITY

TV SYSTEMS ARE AT RISK

Sometimes, unscrupulous guests might tr y to compromise smar t TVs used as information kiosks They might tr y to inser t their personal USB device into the TV to upload their images and videos for display

Whether intended to be harmless or malicious, a reliable device manager can block access from unauthorized USB devices The platform can also prevent even authorized users from running unofficial apps or using programs outside of the designated media player

In other extreme cases, guests can take out their hospitality TVs from their hotel rooms The astute system administrator can geolocate the missing device to lead hotel security to its location for retrieval Admins can even disable devices or wipe them entirely if they so choose

STRENGTHEN HOSPITALITY TV INVESTMENT WITH A COMPETENT DEVICE MANAGEMENT

SOFTWARE

Hoteliers must star t preparing to transition their legacy cable and satellite-based TVs into smar t TVs today Doing so will empower their hotel guests with more content and functions without burdening the hotel with additional subscription costs

Device management software is a great technolog y to manage , maintain, and secure the entire device fleet so businesses can provide their guests with a better experience and earn themselves a higher ROI

Boost Your Efficiencies During the Spring & Summer Rush

As the spring/summer season approaches, the upcoming events calendar is looking quite busy; from St Patricks Day, Mother s Day, Easter, Coronation of Charles III and Father's Day all the way through to Eurovision and the FA Cup Final

During this busy period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever

Call Systems Technolog y (CST) specialise in innovative communication technolog y and software solutions that transform and enhance the hospitality industr y – for both customers and operators Helping to deliver a truly first-class ser vice whilst subtly elevating the experience to stand out from competitors Staff should be readily available without being constantly visible , and communication between teams should be almost invisible yet still allow the establishment to operate at its best Thankfully, modern paging systems, designed specifically for the hospitality industr y are allowing just that

Here are our top tips to make sure spring/summer is a sizzler :

1) With many operators currently shor t-staffed, call buttons allow customers to instantly gain a team member's attention when needed, making it easier to

order additional food and drink or request to pay the bill

2) Instead of getting customers to wait in a long tedious queue create an invisible one instead Utilising customer paging solutions gives diners the freedom to wait where they wish – such as the barwhile reducing congestion

3) Simple but effective , WaiterCall instantly connects front and back-of-house for the slickest ser vice Instant communication eliminates the need to run back and for th from the kitchen pass leaving more time to upsell drinks and maintain high levels of customer ser vice

4) Two-way radios provide instant communication between managers, kitchen staff and waiting staff Meaning table turns are increased, incidents are dealt with immediately, and the overall guest experience is enhanced No guessing, shouting or time wasted –just clear communication

Keeping on top of the latest technolog y not only relieves stress for staff during busy periods but also helps improve simple operations keeping customers happy and most impor tantly, loyal

For more information www call-systems com or solutions@call-systems com

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

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

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

A FULL TURNKEY SERVICE

Commercial Kitchen Fit-Out

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

Inox Equip - A Full Kitchen Refubishment Service

A kitchen refurbishment can cause a massive disruption to your home and residents and can prove to be overwhelming But don t worr y - Inox Equip has you covered with their temporar y commercial catering facility ser vice Not only does Inox Equip handle all aspects of the refurbishment processfrom electrical work to gas work, ventilation, Altro flooring, Whiterock walls, and ceilings - they also offer a turnkey solution that takes care of ever ything from star t to finish And with their competitive pricing and project management ser vice , you can trust that the entire refurbishment will be handled efficiently and effectively Inox Equip doesn't just stop at refurbishments They also offer a range of high-quality commercial catering equipment and supplies and their team is on hand to

help you choose the right options for your needs and budget Plus, with installation and maintenance ser vices available , you can trust that your equipment will always be in top working order Inox Equip is dedicated to providing their clients with the highest level of ser vice and quality So if you ' re in need of a temporar y commercial catering facility or new equipment and supplies, don't hesitate to reach out to their team of exper ts They'll make sure your business stays up and running, even during the largest refurbishments Please contact us on 01280 822124 or sales@inoxequip com

Please visit our website for more information https://www inoxequip com

COMMERCIAL CATERING KITCHEN SPECIALISTS

Giving

As well as supplying catering equipment from all the top manufacturers in the catering industry, at Inox Equip we can also provide full fit out services for new and refurbishment projects. This includes:

Altro Whiterock or Hygeinic wall cladding

Altro or Polyfloor non- slip safety flooring

Full electrical wiring with NICEIC certification

Mechanical services including new and replacement water, waste and gas pipe with GasSafe certification

Lay-in grid and plasterboard ceiling solutions

Lighting systems

Internal wall removal and construction

Temporary kitchen supply

n 01280 822124 e sales@inoxequip com

com

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 infra-red 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

Commercial Kitchen Fit-Out

By David Chesshire , National Accounts Manager, Blue Seal (www blue-seal co uk)

drops below 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

Choose British-Made Stainless Steel Products

Pland has been manufacturing commercial Stainless Steel products for over 100 years

Still based on the same site in Leeds there isn t much they don t know about designing stainless steels products for the catering market

Stainless steel has many beneficial proper ties that has led to its dominance in the commercial kitchen It offers a smooth neutral surface that impar ts no taste to food so ideal for food preparation This also makes it difficult for bacteria to adhere and sur vive it s therefore naturally hygienic and it s also ver y easy to clean It has a high resistance to corrosion too so will not be affected by its surrounding environment be that steamy in the case of a kitchen or ver y cold within a freezer The surface works well over a long period and at the end of its life it is 100% recyclable and therefore less harmful to the environment When total life cycle costs are considered, stainless

Avancini Launches Heavy Duty Variable Speed Single-Phase Spiral Mixers

Avancini, a company with 60 years’ experience of manufacturing spiral mixers for bakeries and restaurants, is extending its classic SP mixer range by offering mid-sized variable speed models in a single-phase format

Traditionally multi-speed spiral mixers with a dough handling capability in excess of 20kg (33litres), are only available in three-phase configurations, which means that the majority of high street operators are denied the opportunity to prepare stiff doughs, high-hydration doughs or enjoy the time-saving benefits of larger multi-speed machines, by virtue of the fact that they only have a single-phase supply on site

steel is usually the least expensive option so it truly offers long term value

The Pland range of catering products star ted in the supply of Sinks and they still produce them in many sizes, with or without leg stands They also produce a broad selection of wash basins be they circular or square , inset or wall mounted Through customer demand their collection over the years grew to include stainless steel urinals cupboards work surfaces tables shelving units and trolleys with complementar y accessories too

Check out their standard range of catering products online at www plandstainless co uk, but please be aware , a growing number of the products they produce today are specially designed for clients to a par ticular size or to help provide a product solution For this ser vice speak to their in-house design team by calling Pland Stainless on tel: 0113 263 4184

But now after a year of R&D and many months of rigorous testing in a commercial kitchen environment, Avancini launched a range of single-phase spiral mixers with fully variable speed controls, in 23, 50 and 85 litre models at Italy s SIGEP Expo in January

Michael George, from Avancini s UK distributor NOWAH, explained the reason for these new additions to the Avancini range "In recent years we've seen increased demand for multi-speed mixers from local artisan bakeries, as well as independent contemporary Italian pizzerias/restaurants, all of whom want to craft excellent quality products using stiffer or high-hydration doughs and breads These specialist doughs require a mixer with two or more speed settings in order to achieve the ideal yeast activation and optimal mixture Sadly, in the past, it was only businesses with a three-phase electrical supply that could produce these doughs (in volume) and benefit from the time-saving features of multi-speed mixers But not anymore, thanks to Avancini

NOWAH, Avancini’s UK distributor, are Craft Guild of Chefs business partners, sponsors of the CGC Graduate Awards, and sponsors of the 2023 Young Pastry Chef of The Year by Passion to Inspire Apart from Avancini mixers, NOWAH also distribute the highly regarded Kemplex range of dough sheeters/ laminators/ dough breaks GGF deck ovens and La Pastaia pasta machines

For more information on the Avancini spiral mixers, or the other specialist pastry, bakery and restaurant equipment supplied by NOWAH visit www.nowah.co.uk

Please

Evolution Fryers and Filter Units

For All Your Commercial Catering Ventilation Needs

Why

is a Five-Star Choice For Top Pastry Chefs

Commercial Kitchen Fit-Out

Temporary Catering Facilities For Events & Kitchen Refurbishments

Mobile Kitchens Ltd specialises in the hire or sale of temporar y catering facilities and foodser vice equipment

Ideal for events or to provide temporar y catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs

Production Kitchens Preparation Kitchens, Warewashing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they

uk

Kitchen Extract Hygiene – A Burning Issue

filters canopy plenum fan and ductwork

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel helping to spread the fire The ductwork itself can also help to spread the fire , acting as a chimney through which smoke and flames can travel, spreading the danger to the other par ts of the building

To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems TR19®

Grease

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 away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood canopy

Compliance is also essential to ensure that you don’t compromise your buildings insurance If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease many insurers will now refuse to pay out on a claim

Ensuring legal compliance , a reduced risk of fire and greater hygiene in your kitchen are items which should always be on ever y maintenance menu www swiftclean co uk

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

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

Outdoor Spaces

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

Outdoor Spaces

A Special Offer from Fenton Timber

Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture who were both staff members from the early days of the business

Fenton’s USP is delivering fully assembled, weather treated “ready to use ” Picnic Benches/Tables and associated Garden Furniture to the License Trade , Schools and the Leisure Industr y all year round

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transpor t and staff but that we also guarantee our goods and operate all year round It might sound strange selling garden furniture during the winter!

Aside from customers whom might have outdoor

functions barbecues summer fairs live music etc there are also unfor tunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet

As readers of the Caterer & Licensee – you can also take advantage of our current offer –20% off RRP on Supreme and Octagonal Tables (Ends Fri 10th Mar '23) so call us free on 0800 085 6447.

Enjoy The Sunshine With Our Maintenance Free Outdoor Furniture!

With Spring just star ting (we hope!) what better way for your customers to enjoy the sunshine than sitting outside and relaxing TDP’s furniture , made from recycled UK plastic waste , will be ready and waiting as it doesn’t have to be stored away for the winter or be treated for the new season

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children s furniture All products benefit from a 20-year warranty and ver y low maintenance , with no annual staining or treatments required It will not rot or splinter, is ver y stable and extremely durable , lasting for decades in even the busiest of areas

TDP has been supplying environmentally friendly products to the industr y for over 30 years We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved

Their

Following last year ’ s heat wave , and with an additional bank holiday on the horizon, consumers are expected to flock to pub gardens and restaurant terraces this spring and summer, representing a valuable oppor tunity for operators with outdoor spaces

Premium candle specialist Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces

Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor : attract and retain customers to grow revenue provides ideas and guidance on creating a compelling multi-sensor y outdoor experience for customers

Paul Christodoulou National Account Manager UK & Ireland Out of Home at Bolsius

Professional said:

“At the moment, consumers are ver y conscious of where they are choosing to dine and spend their money Yet, with one in four (27%) pub goers saying that they expect outdoor areas and almost half of UK consumers that go to pubs or restaurants stating that they would prefer to sit in an outdoor area – even if the weather was ‘just okay’ , getting your outdoor space right is more impor tant than ever

“In these challenging times, a welcoming outdoor area can mean more covers and extended dwell time -

As the cold winter months star t to make way for the warmer and hopefully drier spring and summer period, the use of outdoor enter taining spaces star ts to increase

At Space-Ray we can help you maximise the potential of your outdoor space and extend its use beyond sunset, and the inevitable drop in temperature

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:-

The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44 Fitted with a tinted glass front which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in opera-

tion

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not available , or a viable option

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shor twave radiant lamps also offer an IP55 rating making them durable and weather resistant The Sura plus range is remote controllable

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required Ceramic heating elements are utilised, which provide a gentle level of heat from the sleek and stylish fully black heater Suitable for covered outside areas and offer protection levels of IPX4

Check out our outdoor heating website for fur ther information

www outdoorheating spaceray co uk info@spaceray co uk

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

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

Please

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

Preparing for Spring Advice

Now is the time to get your outdoor areas tidied up and planned for spring trade

Here are 3 top considerations to help you prepare

1) KERB APPEAL & FIRST IMPRESSIONS

Get more people through the door by creating a great fir st impression

Smar ten and tidy up your outdoor s

• Give your grass c hance to recover from winter

• Jetwash your patios and dec ks

Use plant pots 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

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

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

Design & Refit

Magicman - Repair, Renew, Restore

The appearance of your hotel is of paramount impor tance when inspiring confidence and delight amongst clientele You have earned your name and now want to maintain your position and reputation

Being awarded ‘Best for Innovative Hard Surfaces Restoration and Repair Ser vices 2022’ by Design and Build Awards and with 30 years ’ experience in specialist repairs and restoration, Magicman can assist

Our customers include celebrated hotels, famous cruise lines and busy international transpor t hubs From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration ser vices all over the UK and around the world At Magicman, we know that a good repair is the best thing to do

If your premises are in need of some TLC we have the ser vices and equipment to help you out We can handle minor chips scratches and other superficial issues as well as more major damage such as dents burns and cracks

Our team can handle most problems with efficiency and ease , whether they involve cabinets or furniture We'll even handle any of your snagging issues before you hand over possession of the room to your client, so they don't have to worr y about paying extra fees due to incomplete repairs

We've got all kinds of options when it comes to repairing damaged items in your hotel rooms

If you want to find out more visit www.magicman.co.uk or download our free app available now

Additional Ranges as ILF Continue to Expand

www.ilfchairs.com email terr y.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website , 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholster y and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes

A full range of table bases in metal and stainless steel are also kept in stock In addition a new range called Boutique elegant seating with frames in Ash Walnut and Beech and offering a full selection of stain finishes and fabrics

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

Divided into Contemporar y seating, Boutique , Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure Also included now is an extensive range of stock seating, barstools, table bases and table tops

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

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholster y colours and wood frame colours These products 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

We have developed a range of innovative repair solutions to rectify damage to all types of hard surface – wood, laminate, ceramic, metal, uPVC, stone, marble, granite, even glass

The damage disappears, just like magic!

Design & Refit

Get Ready for the Great British Summer with Indoor/Outdoor Furniture

With blue skies never guaranteed, planning for the summer months can be a challenge That’s why at Trent Furniture , we ’ ve got a great range of options that are ever y bit at home in the interior of your hospitality venue as they are in your outdoor seating area throughout the summer months

Our Bolero Chair is lightweight and stackable making it easy to move around as the weather and other needs dictate Made from hardwearing polypropylene , it’s built to last and its brown woven design looks great both indoors and outside with the matching and equally versatile Bolero Table If you prefer black, check

Lose Less, Sell More

If you re considering the CardsSafe system for your venue , retaining your customers’ banking or ID cards is safer than ever CardsSafe eliminates walkouts and helps increase customer spending and trust in your brand while protecting staff from discrepancies

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab As a result staff can securely keep customers bank cards while customers enjoy the facilities allowing them to up-sell onsite

LESS LOSS

CardsSafe s cost-effective tab-keeping system works alongside existing POS to retain customer credit and debit cards securely As a result CardsSafe vir tually eliminates walkouts and chargebacks because it is a deterrent for slipper y customers and prevents it from happening because their bank card is securely retained

MORE PROFIT

CardsSafe is a fantastic

out our popular Plaza range for similar contemporar y style and flexibility

The clean monochrome lines of our Cannes range is another great option for furniture that provides chic and comfor table seating alfresco or inside The full aluminum construction means it will ser ve you well in any setting for years to come and when not in use it can be easily stacked and stored away For more information about our cost-effective range of indoor/outdoor furniture please call us on 0116 2864 911 or fill in our contact form at www trentfurniture co uk/contact-us

customer ser vice and helps staff to upsell By safely securing customers’ bank cards while running a tab, it helps to increase trust between the venue and customers and allows the team to build loyalty and confidence while enabling them to increase

Over 5000 venues, including Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars, utilise the system The CardsSafe units can sit discreetly behind the bar or POS, and the system does not capture data, so it never breaches GDPR

Our system has revolutionised how the hospitality industr y manages its customers’ obligations It’s also incredibly easy to install and requires minimal staff training Our customer ser vice team is on hand with troubleshooting, and we also supply you with free replacement keys should they go missing The question is, can you afford not to have CardsSafe as a par t of your business?

For more information please visit www.cardssafe .com

Or contact the sales team on 0845 500 1040

Design & Refit

Top Engraver Supports Hospitality Sector

with Swift Service for Etched & Printed Table Numbers & QR Discs

One of the UK’s most professional and technically advanced engraving and etching supplier Brunel Engraving is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industr y

The company has made a substantial investment in additional state of the ar t equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs

The numbers and discs enable customers to link to apps or menus,

10 Years of Mayfair

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture

Supplying all kinds of establishments from high end hotel chains to small local takeaways

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

We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not

Furniture

only do we supply contract furniture , but when it's time for your establishment to go through a refurbishment we also offer a complete clearance ser vice We ll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish

See the adver t below for fur ther details

Sanicom Provides The Solution For

In Historic York

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs

We are members of The National Association of Auctioneers and Valuers (NAVA)

For the past 25 years, we ' ve provided a unique disposal ser vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors We carr y out probate valuations and conduct complete house and commercial clearances

We have the largest Auction venue in the South of England Our regular monthly Auctions occupy 45,000 sq ft of undercover space , selling over 2500 lots from 3 rostrums over two days

We also hold regular Auctions ”On Site” and "On Line"

See adver t on this page for fur ther details

Property and Professional

Saffron Academy Limited - Training. Development. Collaboration.

Saffron Academy deliver a world class training ser vice by: Collaborating, Development, Training

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; from engagement to completion, we will handle ever ything for you These internationally and nationally recognised courses could be your chance at achieving the goals you ’ ve set and improving your qualifications

For details of the courses we offer, go to the courses page for full descriptions of the training packages and the latest training schedule; https://saffronacademy co uk/courses/

These packages are a combination of accredited and bespoke training, and we can tailor them around your own organisation if you prefer ‘in-house’ training

The funding for our courses is par tly provided by the European Social

Inflation and the cost-of-living crisis has made it a challenging time for hospitality business owners, but that doesn’t have to hold back your ambitions to thrive Millbrook Business Finance can help you secure funding to make your business dreams a reality

Millbrook Business Finance are leisure and hospitality finance specialists

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

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

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 business

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

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

The largest overhead even higher than Cost of Sales is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business

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

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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your

Restaurant Consultant, will work on with you, and improve with you MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From

‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management Motivation guidance and Development

We have a ver y good record in helping Hospitality business owners to implement processes that improve how they manage their people which in turn benefits the owners as well as the Team Members themselves

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

MARKETING

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

It’s no longer enough to rely on word-of-mouth and repeat business You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers

From Digital Marketing, such as Social Media marketing Websites eMail Marketing and online adver tising to print design, Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’

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

Fund (ESF) and is available from the Depar tment for Work and Pensions (DWP) until December 2023 We can offer this funding to businesses in the Hospitality, Leisure , Travel, Tourism and Retail sectors, operating in Cornwall and the Isles of Scilly providing that they have less than 250 employees

On the other hand, we also have available commercial courses, such as First Aid, for any business outside the earlier sectors, should they need it For fur ther information about us, please contact:

https://saffronacademy co uk/contact/

Email: hello@saffronacdemy.co.uk

Telephone: 07983 469870

https://www.facebook.com/saffronacademylimited/ https://mobile .twitter.com/saffronacademy

• 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

The Grey 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-

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

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