CLH Digital - Issue #153

Welcome to the latest issue of CLH Digital

A few years ago, long before the pandemic broke I was staying at a pub in Cornwall where business rates following a revaluation were due to increase £17,000

I have stayed there several times before so the owner knows me and he was quite candid (as Cornish people can be) in his opinion of how the government treats the hospitality and on trade industr y

He was furious As he said, Ever ything without consultation They don’t ask how we are expected to raise this money, they give no advice , they treat the entire industr y as a cash cow!”

The closure of the Energ y Bill relief scheme (EBRS) in a weeks time will, according to our front page stor y from on trade organisations and the Federation of Small Business, result in closures, downsizing and restructuring

As I have said before , we here at CLH NEWS are not imper vious We have seen the cost of print absolutely shoot through the roof! Some publishers in the sector have withdrawn from print altogether but currently we are paddling our canoe through the storm But like many other businesses, for how long?

A pub paying £24 528 for energ y a year under the old government suppor t scheme will now pay £82,539 under the incoming scheme Hundreds of thousands of small businesses in this position have doubts as to whether they can continue trading

When the new scheme kicks in on April 1, the Energ y Bills Discount Scheme , will offer a far lower level of suppor t for small businesses

And from what I can understand, while market prices have stabilised for those fixing their contracts now, or who are on variable tariffs, those who fixed last year will see huge increases as they are locked into a high price before the Government’s relief

As an example , a pub using 48,000 kWh per year in electricity and 192,000 kWh in gas which signed a new contract in August last year would have received a reduction of £60,000 on its estimated £85,000 annual energ y bill under the outgoing EBRS Under the incoming EBDS, that same business would only receive just over £2,000 in suppor t, leaving it a bill to settle of nearly £83,000

Unsustainable!

I have just returned from a trade show at Birmingham’s NEC We stay in the city centre ,

The Caterer Licensee & Hotelier News Group is published by RBC Publishing Ltd Suite 4

on Broad Street, and used to frequent a wonderful “backstreet” pub called The Bull’s Head Great pub, great beers, great atmosphere and great food, and I was devastated when we were going for an early evening beer to see that it is closed Apparently it closed this time last year

The grade-II listed pub which I understand was built in 1901 had been acquired by Davenpor ts Brewer y, refurbished reopening in 2016, but was sold by them following an offer from an investment fund

It was also was dressed up as The Garrison Tavern for some of the series premieres of Peaky Blinders, which were shown in the cinema across the road

I have just checked some online reviews, and haven t seen a single bad one- ever y view remembers at the same way I do a really wonderful place!

“Back in the day” a pub like that would have been snapped up, but given all what’s going on with soaring costs, par ticularly energ y, it comes as no surprise that there are no takers at the moment

This whole debacle , which is seeing long established and once profitable businesses under threat, has to be laid at the door of a government bur ying its head in the sand

This is simply profiteering Tens of billions of pounds being made in profits, and that amount of profiteering cannot be justified In fact I have just done a search to see how much these companies are making and it makes me want to drop to my knees and weep!

Which is why I would remind you once again to consider lobbying your MP We are not that far away from a general election and they will be desperate to keep their seats

A campaign by ever ybody involved in the hospitality sector to contact your current sitting MP and all parliamentar y candidates and get a definitive answer on what their opinion and/or intention is to suppor t the hospitality and licensed on trade industr y

Do they intend to speak out and take on the profiteering energ y companies? What is their opinion on the dispropor tionate duties on alcohol for the on trade? What is their opinion on hospitality VAT compared to EU counterpar ts? What is their opinion on the unfair rates system which punishes the hospitality sector?

If they want our vote they have to earn it, and we really should be lobbying themever ybody from business owners, managers to staff - bombarding them for answers!

One more thing! Once again I would ask the favour - we want more Twitter followers!

So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

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

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

unless written permission is obtained All material is assumed copyright free unless otherwise advised

EDITOR

Peter Adams

Crippling Energy Costs ‘Destroying Great British Pubs in Every Community ’

(CONTINUED FROM FRONT COVER) £100,000-A-YEAR ENERGY BILL”

Adrianne Mead, licensee of the Royal Oak in Islewor th is facing energ y bills of over £100k a year, after being forced to take a 12 month contract in September 2022, at the peak of energ y prices

Adrianne commented: “We run a ver y successful pub, operating at the hear t of the community for nearly 8 years now We have sur vived through the huge challenges of the pandemic , but the threat to the survival of our business has now reached a critical level with our energ y costs tripling At the time we signed our contract, Government had promised suppor t for 2 years to consumers, and 6 months for businesses, and the then Prime Minister, Liz Truss, also promised business suppor t after April 2023 ‘to vulnerable sectors, such as hospitality, including our local pubs ’

“The shor test contract available to us was for 12 months – we had no option but to sign and we are now in a position where we are paying nearly £10,000 a month on the energ y needed to keep our lights on and our kitchen open If we were to get a contract with our supplier now as a new customer, we would only be paying £3,000 a month

“These huge costs, delivered as par t of a contract we had to sign in an unfair and uncompetitive market are now threatening the sur vival of our business – one that contributes a significant amount of tax into Government More than that though we stand to lose our home and our livelihood, whilst our community will lose a valuable and essential asset for local people If we were allowed the option of renegotiating our contract with British Gas and YU Energ y, it would save our business, but also benefit them, as if we have to close , they will lose all income from the pub

“The stress we are feeling as a business is keeping us awake at night, putting an immense strain on our ever yday lives We have cut our usage as much as we can but we are a warm welcoming hub which provides so many local people with a place to escape from their own cost of living pressures, and we see it as our duty to continue to provide this ”

RENEGOTIATION WINDOW

As costs soar British Beer and Pub Association (BBPA) has urged the Government to ensure suppliers offer a renegotiation window for pubs and breweries locked into extor tionate energ y contracts

The BBPA is urging the Government to insist suppliers offer a window for renegotiation to allow businesses locked into sky high rates to recover their cost base

Joanne Farrell who runs The Windsor Castle near Stockpor t said: When energ y costs rocketed my bills went up threefold, the end of the suppor t will see them rise even fur ther I ve run this pub for 15 years, but this is the toughest it’s ever been to keep it going “I’m doing absolutely ever ything I can to save on energ y costs but I also want my pub to remain a welcoming and warm place local people can enjoy I’ve installed a wood burner which saves me money and I’m hoovering in the dark so I’m not paying for electricity when there’s no customers in ”

The Association’s urgent call follows a longer-term ask made at the end of Januar y for a Government inquir y to investigate poor practice by suppliers The BBPA called on the Business and Treasur y Select Committees to act, following repor ts from publicans and brewers there were sharp increases in non-energ y costs being layered onto bills, harsh new terms and conditions requirements for enormous up-front security deposits and in some cases flat out refusing to contract with hospitality businesses at all

PROFIT MARGINS “ERASED”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “This has been a critical issue for our sector for far too long and as the 1st April draws closer we have reached a point where businesses have nowhere left to go, as costs increase , and their profit margins are completely erased

“Last week the Government extended energ y suppor t for consumers but left businesses out in the cold, in doing so the Chancellor recognised the UK’s energ y market is broken but to date has done little to fix it As a result, pubs and breweries are now doing all they can to prepare for an extreme hike in costs come 1st April, with some expected to pay almost £20k more for their bills than the day before

“If these costs were passed on at the bar it would push prices for customers through the roof Our pubs and brewers are doing ever ything they can to limit the impact of these baked-in higher costs on consumers but it’s becoming increasingly difficult to do so

“With no action on energ y for businesses, the simple fact is thousands of our pubs and brewers will be at risk of closure come 1st April and

will be lost from communities across the countr y forever

“We need the Government to step in give businesses in the “pain zone ” of sky-high contract rates a window to renegotiate and bring those costs down It's clear a fair and sustainable energ y market for businesses as well as consumers is needed before it s too late

“DAYS AWAY FROM FAILURE”

Steve Alton CEO of the BII commented: “Our members independently running pubs in all communities, are in many cases days away from business failure , as a direct result of the unfair and unviable energ y costs they are facing These otherwise successful and essential community hubs are being forced to the brink of bankruptcy by energ y suppliers, who are quite simply profiteering from vulnerable small businesses

“Despite the Government’s initial intention to suppor t pubs with energ y bills past April 1st the Energ y Bills Discount Scheme (EBDS) provides almost no relief to licensees, who will now be paying, in many cases, more than 4 times more than they were in 2021 With wholesale prices falling dramatically in 2023, anyone signing into a new contract now can access prices as low as 30ppkWh, which is in stark contrast to contracted rates in 2022

“Government’s extension of the Energ y Price Guarantee (EPG) for domestic users was the right thing to do, protecting vulnerable consumers from the cost of heating their homes and cooking for their families So many small businesses, but par ticularly pubs, will have no protection from the end of this month, standing to lose their businesses, family homes and livelihoods

“Ofgem’s review of the numerous bad supplier practices including failure to pass on the Government suppor t as well as rocketing standing charges, has already taken too long, and any fur ther delays will now result in unnecessar y business failures They must use all of their powers urgently to encourage suppliers to recontract with those businesses who had no option but to sign deals at the peak of energ y prices, or face being cut off

“This is not just an issue of a small business disappearing – there will be a ripple effect on entire communities losing essential skilled jobs impacting on local suppliers & brewers, with lost Government taxation and repayment of pandemic specific debts ”

You can view the letter here

Contact Or Cashless - The Great Debate

By Kamran Hedjri, Founder and CEO, PXP Financial (www.pxpfinancial.com)

As increasing numbers of more pubs and restaurants chains – including make a permanent move to card-only payments, it would seem the days of ‘cash is king’ are well and truly behind us Major chains such as Prezzo, Itsu and Côte Brasserie have jumped on the trend, and a recent sur vey revealed that more than 90% of all eligible card transactions were made using contactless payments last year – a record figure

Or are they? As the cost-of-living crisis continues cash is making a comeback, with record amounts being withdrawn as consumers increasingly rely on notes and coins to help them manage their budgets Some pubs are even offering a 10% discount for cash

It’s time to ask, is the hospitality trade putting customers off by refusing to accept physical currency?

WHY BUSINESSES ARE TURNING THEIR BACKS ON CASH

In December 2022, Chilled Pubs released a statement explaining its decision to stop taking cash payments, citing guest preference , security, and efficiency as the main reasons for making the move There cer tainly are benefits to be had from going cashless and reducing crime probably tops the listadvances in digital wallets and biometrics make card cloning and other associated fraud increasingly difficult

Not only this but cash is a useful tool for criminals thanks in large par t to it being par ticularly difficult to trace – it’s no surprise then that when hospitality businesses handle less cash, instances of robber y drop

To strengthen security around cashless transactions fur ther and stay one step ahead of fraudsters at all times, we ’ re continuing to see major advances and innovation across security technolog y, including embedded microchips, Near Field Communication (NFC), Address Verification Ser vice (AVS), geolocation, and ar tificial

intelligence payment systems

For businesses, cashless transactions improve efficiency That’s because the ever yday management of money is easier due to eliminating the need to store , protect, withdraw, and deposit physical money And of course , lots of us now prefer cashless payments, having become accustomed to them during the pandemic , even for those in society that had never used them before In fact, less than a fifth of UK consumers still prefer paying in cash

THE CASE FOR A SLOWER TRANSITION TO A CASHLESS SOCIETY

All this is not to say there aren’t downsides to putting up that ‘card payments only’ sign Despite the robust security measures that are in place with cashless transactions it is an unfor tunate truth that as transaction volumes increase so too does the amount of fraud across all payment channels, including online , mobile , and in-person

This mean that for many consumers, data, privacy and cybersecurity issues are a justifiable concern Hospitality businesses can address these concerns by using a hosted solution - outsourcing payment security to a trusted par tner They can also deploy point to point encr yption (P2PE) to remove sensitive cardholder data from your systems

I also recommend utilising tokenisation, which replaces sensitive card data with a token that can be used across various front and back-end systems instead of the real card data

LOOKING TO THE FUTURE

It’s not just the security of cashless payments that causes concern Many feel that cashless spending makes it all too easy to overspend at a time when budgeting is front of mind for us all But with digital wallets such as ApplePay featuring budgeting tools that help users flexibly plan budgets cashless payments can actually help consumers control and track their spending effectively

We are currently at a crossroads of technolog y and tradition Giving customers choice is key which means having the technolog y in place to accept a range of payment methods At the same time businesses should harness new payment technologies to provide cash-carr ying customers the reassurance they need to embrace a cashless future

Clermont Hotel Group Unveils Training Centre ‘The Academy ’

Clermont Hotel Group, the largest hotel owner-operator in London, has announced the opening of The Academy, a dedicated learning and development centre designed to deliver best-in-class hospitality training for its new and current employees

With over 1,600 employees spread across its 17 hotel proper ties and head office in London, Clermont Hotel Group has created The Academy as par t of its ambition to help people forge lasting and successful careers within the hospitality, leisure and travel industries Located within the iconic Tower hotel, the space comprises a high-spec classroom and mock reception area, to provide a base for learning and growth within the business

The Academy’s rigorous curriculum allows employees to access a mix of face-to-face and vir tual masterclasses focusing on live scenarios to ensure consistent quality and exceptional ser vice A breadth of downloadable materials such as how-to guides and development toolkits also aid individuals mental health and wellbeing

Par tnering with accredited apprenticeship providers, Clermont Hotel Group offers its employees nationally-recognised qualifications, covering all aspects of the business from Level 2 Production Chef to Level 7 Accountancy

Amanda Hall, Head of Learning & Development at Clermont Hotel Group, comments; “We are delighted to be presenting The Academy to our wonderful people

They are at the hear t of ever ything we do for our customers, and their development is of huge impor tance as we set out to grow and expand the business following the rebrand from Great London Hospitality (glh) to Clermont Hotel Group

Last Autumn, glh transformed into ‘Clermont Hotel Group’, revealing a brand-new identity in line with fresh business vision and strateg y The significant rebrand, which marks the culmination of £90 million investment in the past five years, has seen the company streamline and reposition a number of proper ty assets under three key brands: The Clermont, Thistle and Hard Rock Hotel London – which together fall under the Clermont Hotel Group umbrella

The rebrand and shift in strateg y expands across all elements of the business including its internal employee engagement taking a people-first approach Bringing through and celebrating extraordinar y people ensuring staff development and helping people to take ownership and pride in their careers is integral to the business’ fresh approach

“As par t of our journey to becoming Clermont Hotel Group we underwent a significant project internally to craft a refreshed set of core values Speaking to our teams and discovering exactly what it is that’s impor tant to them while at work we landed on three: Bold Adaptable Real” Hall continues

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

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

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:

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

We have a range of Crumbs and Seasoning too!

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:

rober t@rober tsdorset com

01202 875280

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

Pubs & Restaurants Grow Sales Again in February but Battle Soaring Costs

Februar y sales at Britain’s leading managed restaurant, pub and bar groups were 3 9% ahead of last year on a like-for-like basis, the latest Coffer CGA Business Tracker reveals

The Tracker produced by CGA by NIQ in par tnership with The Coffer Group and RSM UK has now recorded year-on-year growth for five consecutive months However, the figure is substantially down from 10 1% in Januar y and is well below the current rate of inflation in the UK

Pubs performed the best of the Tracker’s three market segments to continue a solid star t to 2023 with likefor-like sales 6 9% ahead of Februar y 2022 Restaurants achieved modest growth of 1 9% but the bars segment continued to struggle , with sales down 10 1%

Continuing the pattern of recent months, sales in London comfor tably outpaced the rest of the countr y in Februar y The Coffer CGA Business Tracker shows sales within the M25 were 7 6% ahead year-on-year well over twice the growth of 3 1% outside the M25

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: Hospitality trading is now consistently ahead year-on-year, and consumers ’ appetite for pubs in par ticular remains undimmed That demand allows the sector to be optimistic when planning for the long term However, the real issue the sec-

tor faces is the cost of doing business right now It was therefore disappointing to hear about the lack of energ y suppor t in the budget This risks the future of many businesses to sur vive this period of cost pressure and benefit from the positive demand that exists ”

Mark Sheehan managing director at Coffer Corporate Leisure said: “Hospitality sales continue to grow but still lag inflation London continues to rebound strongly There is strong demand for the best sites in London and we expect this to continue We expect to see sales growth mainly on the back of price rises but what operators need to see across the board is increased volume , which is difficult to see until wage rises outstrip inflation ”

Paul Newman head of leisure and hospitality at RSM UK said: “It’s positive news to see another month of year-on-year growth for the UK hospitality sector Although there were no meaningful sector-specific reliefs in last week’s Budget, news that the UK is likely to avoid a technical recession alongside a significant fall in inflation later this year should provide a boost to consumer confidence Operators will be desperate for this mood swing to translate into an uplift in spending across the UK’s pubs and restaurants over the coming months as they continue to grapple with rampant food inflation and rocketing energ y bills

“Reduce Hospitality VAT” Gathering Momentum – Now at Over 15,000

A petition to reduce the VAT on Hospitality to 10% from the current rate of 20% has been launched and now stands at over 15,000 suppor ting signatures

The petition, which can be viewed here follows a demonstration outside the Treasur y in November last year and is urging the government to suppor t the sector in order for it to sur vive the storm – or risk losing a large propor tion of the industr y to it

The petition highlights that the current tax system is dispropor tional and should be changed alongside changes in tax on supermarkets and online sales

The industr y the petition says is facing “unprecedented hurdles”:

Wages have increased 20%

– Food pr ices have r isen by 8 5%

– Util ties have doubled

Rates are soon to r ise

– We have higher debts payments coming out of the pandemic presenting a perfect storm of costs that pubs/bars restaurants and accommodation providers cannot absorb

The petition is calling on the government to reduce VAT to 10% to help weather this unprecedented storm stating that this rate should be extended to:

• Hot Food

• Soft Dr inks

• Hot Dr inks

• Events & Door Tic kets

• Accommodation

• Attractions

Just one day before the Chancellor’s spring budget on March 15 Scotland’s Licensed Trade Association managing director Colin Wilkinson once again called for the VAT cut “ : “The Chancellor, if he

were to reduce VAT for hospitality, would be sending out a clear and unequivocal message that he recognises the impor tance of the sector to the economy

“We need to see a host of urgent measures to help businesses, including a reduction in the rate of VAT and lower business rates ” There has been a long-running campaign by the tourism industr y dating back over 13 years for the UK to introduce a rate on VAT below the standard rate of 20% on ser vices supplied to tourists Suppor ters of the cut, including CLHNews who wrote to then Chancellor (and now Prime Minister ) Rishi Sunak , have argued that this would allow hotels restaurants pubs and visitor attractions to cut prices, boosting sales and employment in this sector, which in turn would generate growth in the wider economy, all thus far to no avail The government is obligated to consider parliamentar y debates for petitions which reach over 10,000 signatures, and this current petition standing at 13,700 signatures has a deadline of May 7, 2023

Five Mistakes Restaurant Marketers Will Make In 2023

By Neil Kent, MD of Chapter Communications (https://chaptercommunications co uk)

Restaurant operators have become ver y thick-skinned over the past couple of years Good news has been hard to come by, so when a glimmer of blue skies can be seen, they double-down on what they do best – bringing people together to meet, laugh, catch up, celebrate and commiserate

The outlook for 2023 is still fuzzy And as you line up, head down waiting for the star ter’s gun these are the hurdles you’ll need to spring over as you go for glor y

ERODING YOUR VALUE PROPOSITION

When we first launch our businesses, we are dead set on our business plan We won t discount, we won t cheapen our brands and we absolutely won’t be dragged into a race to the bottom Then the pressure seeps in You have stock you need to shift One little promotion won’t hur t, will it?

It is imperative , for the long-term health of our brands, that we constantly remind ourselves of our core values and stay true to them Why did we set out on this road in the first place? What did we want to be known for?

When they came in droves, what did they come for? Our values are ever ything

If a foundational pillar of your business is quality, under no circumstances do you drop your standards Quality equals value for money, regardless of price

IGNORING LOYALTY

To tempt new customers you need to do something different – be bold and bright and better than the rest

Your snazzy social media posts and themed nights appear to be drawing in the people , but are these ‘ your ’

people?

Customer loyalty is the lifeblood of any successful business, and the reasons for this are plentiful Retaining customers costs a fraction of acquiring new ones Loyal customers will forgive small mistakes They are brand advocates, and they want you to win Ignore them at your peril

CURTAIN TWITCHING

Distraction will be a major problem for restaurant marketers this year The truth is, that whilst you know the market pressures that your competitors are facing, you don’t know what internal struggles they may have Don’t be fooled by the herd all heading in one direction, often blindly Stick to the decisions that will impact your business and make your customer’s experience better

FORGETTING THE BASICS

In an effor t to tr y something new, hospitality settings will forget the foundations of communication Weekly newsletter? No one reads it anyway Website updates? It’s all about social media these days Loyalty programme? Customers only care about the price now Think again

The key to sustainable success in marketing is continuous improvement Evolution not revolution Drastic changes of direction can spook customers unless they are properly explained and ideally forewarned Consumers don’t like surprises, so pre-empt any changes with clear, concise and transparent messaging This will land far better and bring them on the journey with you

CUTTING BACK

When things are rocky, or uncer tain, businesses often clam up This might be due to cutting spend or simply not knowing what to say The silence is deafening Cutting back on your communication, marketing and customer engagement is a flag waver to say that things are not as they should be Instead, look at efficiencies rather than taking a sledgehammer to your marketing budget Use the oppor tunity to review and shift spend to areas that are providing ROI, and challenge your suppliers to demonstrate their impact

Ty ’n Llan in Llandwrog Diversifies Services to Help Local

Residents Come Together with Support from Pub is The Hub

The Ty’n Llan in Llandwrog, Nor th Wales, is the first pub to be suppor ted in diversifying its ser vices as par t of a new two-year programme for Wales from Pub is The Hub in par tnership with The Prince’s Countr yside Fund

Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local ser vices, is suppor ting projects in rural areas across Wales after receiving a grant of £25,000 from The Prince’s Countr yside Fund

The Ty’n Llan was reopened after four years of closure in December 2021 by local residents who formed a community benefit society called Menter Ty’n Llan The core vision to create a busy community hub, encouraging a wide range of ages and interest groups to come together Its focus is also to suppor t local people by promoting wellbeing and helping to tackle the issues of social isolation and loneliness

Exper t help and a Community Ser vices Fund grant from Pub is The Hub was provided to help suppor t the pub s calendar of social events, groups and volunteer oppor tunities The grant helped with the purchase of equipment to assist these groups, including a crock pot, soup warmer, bingo machine , por table PA, IT equipment, PlayStation, iPad, and garden tools

This has helped to suppor t an over 60s lunch club, quiz and bingo evenings for all the community, and local clubs including a young people’s group, which have Chromebooks and a PlayStation for educational sessions, enter tainment and socialising

There are now also oppor tunities for volunteers to be involved in the upkeep of the garden, which

includes a sensor y and wellbeing corner, for all the community to enjoy Chair of the management committee of Menter Ty’n Llan, the community benefit society that owns and runs the pub, Car yl Elin Lewis said: The range of activities offered at the pub has created a real sense of community and helped to improve people’s health and wellbeing through volunteering, socialising and learning new skills

She added: “The suppor t from Pub is The Hub has been invaluable in helping us to facilitate and run these impor tant groups that bring local people together People who would never have previously visited Ty’n Llan as a pub, now visit on a regular basis to par ticipate in activities and meet friends ” Wales Regional Advisor for Pub is The Hub Malcolm Harrison said: “The Ty’n Llan is a pub that is truly at the hear t of its community It has become the hub of the area and the focus of a range of exciting activities for those in the village and fur ther afield It has been a privilege to help the team at the Ty’n Llan bring people together in this rural area

“We are continuing to help pubs in Wales to diversify to help their local communities whether that is projects such as village stores, cafés or allotments ”

Ellie Burnage Head of External Affairs at The Prince’s Countr yside Fund said: “We are so pleased to be suppor ting projects such as Pub is The Hub and their work with businesses such as the Ty’n Llan is vital in ensuring that rural communities remain sustainable Our grants programme , which opens again for applications in March 2023, helps to address the challenges faced by those who live and work in rural areas by powering community-led solutions ”

Looking Ahead to… Food & Drink Expo

Food & Drink Expo returns to the NEC , Birmingham this April (24th –26th) as par t of the UK Food & Drink Shows Visitors to the UK’s premier trade event for the food, drink and hospitality sectors, will leave with heightened awareness of the sector s capabilities as well the latest innovations Register for a free pass here

The event will showcase the latest products and ser vices in the market Expect big-name exhibitors such as Belvoir Fruit Farms (Stand K278), Jersey Dair y (Stand K260), Mizkan (Stand J240), Meadow Vale Foods (Stand J231), and Grumpy Mule Coffee (Stand K268), who will all be showcasing their wares

For a full list of exhibitors and products, visit: https://www foodanddrinkexpo co uk/exhibitors-2023#/exhibitors/

In a first for Food & Drink Expo, the show will also include two exclusive sections in 2023, Healthy & Natural and Plant-Based, which will each be dedicated to exhibitors showing the latest innovations and NPD in these flourishing markets

Meanwhile , on The Grocer Live stage , exper t panels will be discussing some of the biggest issues facing the sector Industr y heavyweights such as Kate Nicholls OBE, Chief Executive at UKHospitality, Will Shu, CEO & Founder of Deliveroo and Tom Athron CEO at For tnum & Mason are just some of the names that have been

lined up to tackle hot-topic issues

The programme is set to cover a variety of essential themes across the three days, such as people , sustainability, trends, health and technolog y, with individual sessions promising to drill down fur ther on various aspects of each Key highlights of the programme ’ s schedule include:

The cost-of-living crisis: How has UK food and drink adapted and what is the outlook?

In this session we are joined by the leading trade organisations to analyse the suppor t available to businesses (1:20pm, Monday

Apr il) Charity par tner : Tackling food waste with FareShare

Modest Growth and Falling Frequency in the UK’s Eating and Dining Out Market

The latest data from Lumina Intelligence’s Eating and Drinking Out Panel (EDOP) reveals that the UK’s eating and drinking out market has experienced a modest increase in penetration and a fall in frequency in the 12 weeks ending in 19/02/2023 The average penetration has increased by just +2 0ppts yearon-year, hindered by the rising cost of living and train strike activity Despite a reduction in COVID concerns and the World Cup the market failed to gain the anticipated boost

Consumers have been impacted by rising prices, leading to an +8% increase in average spend However, the Pubs and bars segment has seen the largest increase in share occasions year-on-year (+1 3ppts), mainly due to recover y from a weak comparison Pubs and bars have also benefitted from increased lunchtime patronage during the World Cup

The data also shows that consumers are prioritising value for money Lunch

has enjoyed the largest increase in day-par t share this year, with retail and catering channels both up by +0 6ppts year-on-year Value for money has seen the most significant growth as a reason for choosing an establishment at breakfast (+3ppts) and lunch occasions (+2ppts) as consumers prioritise affordability when on the go

“The current market presents a challenge as seen in our latest EDOP data with a slight increase in penetration and a decrease in frequency,” obser ved Katherine Prowse , Lumina Intelligence’s Senior Insight Manager “Despite this, the pubs and bars sector has shown its resilience

The ongoing challenges in the market make it essential for operators to focus on meeting consumer demands for value for money and providing an experience that meets their changing needs

The Hospitality Blue Badge Access Awards 2023 Launches Next Month

The search is underway to find the ver y best in exceptional accessibility for disabled people and to reward hotels, restaurants, leisure , and tourism venues worldwide that are getting ‘Accessibility with Style’ right The launch of the Blue Badge Access Awards 2023 sets the gold standard for ‘Access for All’ in the hospitality industr y and will take place at the brand-new Sun Street Hotel, in London EC2 on Tuesday 25 April 2023

• There are now 14 6 million disabled people in the UK increasing with an ageing populat on (Source: FRS 2020/21)

• Nearly 1 in 5 working adults have some k nd of disability and the spending power of disabled people and their househo ds is wor th over £274 bill on per year to UK businesses

(Source: Scope/Purple Pound)

• 45% of disabled consumer s say their c hoice of hospitality venues were limited because of their disability or access needs (Business Disability Forum/Open Inc lusion 2022)

• Accessible tour ism in England is wor th a £15 3 billion a year (Source: Vis t Br itain)

The aim of the awards is to encourage hospitality industr y bosses, architects, and designers worldwide to consider ways in which they can address the needs of disabled people and to make their experience more joyful and inclusive The Blue Badge Access Awards are the only awards that recognise exceptional accessibility for disabled people through stylish thoughtful design innovation and liber ty in the hospitality industr y

12 categories will award the best accessibility in bars, hotels, restaurants, historic buildings, and any public venue in the hospitality sector Nominations can be made by the public , design professionals, venue managers and owners in the hospitality business NEW for this year is the Best Accessible Spa award

• The Access Champ on of the Year Award and 2 Conceptual Design Awards

• Along w th the most Accessible Toilet Award 2023, the BB AA announces that the Ludicrous Loo Award is B ACK! (The exception award for lac k of accessibility)

The BB AA awards are run by Fiona Jar vis and Robin Sheppard united by their mission to celebrate thoughtful and stylish inclusive design Fiona Jar vis Founder and CEO of Blue Badge Style says “If you have gone the extra mile to make your venue accessible to ever yone and in doing so you have treated disabled guests as customers rather than ‘compliance issues’ then you are just what we are looking for

Co-Founder Robin Sheppard, President of Bespoke Hotels is the leader of accessibility in the hospitality industr y adds, We want to drive the industr y to replace the DDA compliant rooms and re-title them Liber ty Rooms Disability is not only about wheelchair access 9% of disabled people are wheelchair users, and 75% of disabled people have hidden impairments We need to look after all our disabled guests Many accessible hotel bedrooms can look more like a hospital than a hotel This needs to change”

Has Food Inflation Reached Its Peak?

In Februar y 2023 the twelve-month rate for ONS CPI food and nonalcoholic drinks inflation reached 18% This is higher than general inflation (10 4%) for the same period The IGD had forecasted this to peak at 17 to 19 % in early 2023 Mike Meek, Procurement and Sustainability Director at allmanhall (www allmanhall co uk), looks at why we are still seeing such high food prices and rates of inflation and what to expect for the rest of the year

As an independent measurement of food inflation, The Food Foundation’s ‘Basic Basket’ repor ted that food inflation increased by approximately 17 to 22% March 2022 to Februar y 2023 The 12-month rates of inflation for all individual CPI food categories increased by over 12 5%, with the exception of fruit, at 6% The highest price rises were for breads and cereals at 16% oils and fats at 26 7% and milk cheese and eggs at 31 1% Food inflation is expected to remain problematic shor t term Despite the rate of inflation expected to gradually fall over the next twelve months immediate marketplace inflation is still historically high, which will continue to impact food prices

With so many uncer tainties in the market, providing accurate forecasts and predictions is not an easy task UK food manufacturers are still experiencing increases in the price of goods, and global commodity prices are still 50% higher than pre pandemic levels, though the effects of Covid disruptions on supply chains are finally diminishing

“We had expected that the current global economic slowdown and the UK recession would lead to falling demand and act as a downward pressure on prices from a supply side , and that better weather in 2023 post La Niña would lead to improved har vest yields ” comments Meek “Constraints on supply as a result of the war in Ukraine coupled with its impor tance as a global food expor ter and high gas prices, have , however, all contributed to keeping to keeping prices stubbornly high

As an example of how continued high input costs are impacting industries, the UK egg industr y has suffered a decline in the national flock,

causing market failure and a decline in self-sufficiency, and the resulting increase in price for eggs

Weather is also compounding the problem There are concerns that UK farmers are restricting crop plantings upon fears of potential drought or water restrictions following the record low levels of UK rainfall in Februar y This will reduce supply, impacting availability, which is likely to then drive-up potato prices later this year Abroad, poor weather conditions in Nor th Africa and Spain have already had a dramatic effect on prices and availability of some fresh produce such as salads, capsicum peppers and tomatoes resulting in empty supermarket shelves

On a positive note , some goods are going against the trend Vegetable oil commodity prices are falling and this should eventually flow through to lower product prices for caterers Spring is a time at which dair y commodity prices begin to soften, with a drop in the average farmgate milk price And the price of UK old season lamb is now 10 35% lower than a year ago – good news for those who can afford to keep meat on

their menus

Meek predicts“ food inflation will initially remain tenaciously high, forecasted to be well above the five-year average ” However, many categories have reached or are close to reaching peak inflation This is not to be confused with cost reductions; really what it means is a slowing of the rate at which prices are increasing Products that this deceleration could star t to impact are bacon and pork As well as any products that require energ y intensive production methods like hothouse tomatoes and capsicum peppers

So what can foodser vice operators do to traverse the recent price rises?

Moving from branded purchases to own label can be highly economical Par ticularly if they’re being used in back of house production and where quality standards allow Another way to release value is by understanding the relative costs of similar product groups and rebalancing purchases in preference of cheaper alternatives For example , looking at protein at a commodity level deadweight lamb is 511p/kg beef 492p/kg and pork 211p/kg Whereas non-meat protein alternatives such as lentils are 168p/kg – food for thought when planning menus?

It’s impor tant to take into consideration the likely future market dynamics Be cautious about tr ying to secure long term price holds when commodity market prices are high, as they currently are , and when some are likely to fall Longer term price fixes are more effective when commodity prices are low as the risks associated with overpaying are minimised

Food procurement suppor t from an exper t that understands the complexities of food markets and supply has never been so impor tant This enables the management of the supply chain and offers foodser vice operators proficient negotiation, mitigation of extreme and sudden price rises and insightful advice to help plan and make best use of budget available

Nightlife Venues Launch “Pub Pride” with ‘Ask for Clive’ Campaign to Make Venues Inclusive and Safe

Returning on Friday May 26th for its third year, the fast growing Pub Pride event from the Ask for Clive campaign invites British pubs and nightlife venues to establish themselves as friendly spaces for the LGBTQ+ community

The event welcomes in Pride month for local communities, with pubs, bars, and clubs par ticipating in a range of ways Some simply display Pub Pride flags and bunting to show their suppor t, while others put on special events including live music , drag shows, karaoke , street ar t, as well as food and drinks

Campaign organisers recommend that venues spread the celebration across three nights, including softer enter tainment such as cinema and talks on Thursday and a par ty night on Friday Venues can take par t by signing up by March 30th 2023 at www pubprideshop co uk

2022 saw more than 250 venues across the UK sign up, from villages to major cities Ask for Clive aims to grow this significantly in 2023 and are working to this end with existing venues and trade par tners including Punch Big Smoke Brighton Gin Piano Works and GigRealm

Registration star ts from just £25 This will sign a venue up map it and register it as an Ask For Clive venue and a welcome space for the LGBTQ+ community £50 will get a venue Flags and Bunting in our 2023 theme of Purple , and £100 will get all of this and six staff tees The campaign will market par ticipating venues on its social channels, and send a pack of custom digital assets with their logo on that can be used in the lead-up and on the night

Danny Clare , Co-Founder and Chair of Ask for Clive commented: “Pub Pride drives much needed footfall and sales for venues, but more

impor tantly it boosts inclusivity We created Ask For Clive to counter a rise in discrimination, but through positive means The campaign is most effective where you’d least expect it, and is present in almost ever y type of hospitality and retail sector across the nation

“Being registered with Ask For Clive makes a more desirable , welcoming venue for all, as people are able to see inclusivity values on your front door Since star ting in 2019, the campaign sticker is now on the doors of over 3 000 establishments across the UK including iconic gay clubs in major cities, but also pubs in rural communities, which we celebrate even more

“Pub Pride is our biggest annual fundraiser, and we aim to do this through added value and engagement, contributions from Par tner Beers and our cocktail competition, discretionar y contributions to enter tainment, food and beverage promotions are all encouraged Visitors

shouldn’t feel like they are donating, and we won’t be shaking a tin ”

Sean Hughes, owner of Gastropub Dylan’s at the Kings Arms, said: “Pub Pride is all about getting people into local pubs in cities, towns and villages all over the UK where maybe people wouldn’t usually have access to a local Pride event It’s an oppor tunity for ever yone to come together and celebrate the diversity of people that come into and possibly work with your venue or in the venue Most impor tantly, it happens where you eat and drink in your home village town or city Pub Pride will always be held on the last Friday of May, just before Pride month in June This way, pubs and venues can use this as a nice transition into Pride celebrations, leaving the flags and decorations up for the duration of Pride Month ”

With around 60% of the UK’s dedicated LGBTQ+ venues disappearing in a decade , Ask for Clive is also working on a ‘Lost Venues’ initiative to reanimate some of the iconic spaces lost in the past few years These include The Yard in Coventr y which faces imminent closure due to development of their site

Ask for Clive is a charity that focuses on inclusivity It asks inclusive establishments to put a sticker with the charity name on their door with a clear message that “Ever yone is Welcome Here”

The charity also provides a brief for staff on how to deal with discrimination queer patrons may experience It is pre-emptive , and aims to create a welcoming environment where discrimination is clearly not accepted If pub-goers see the sticker, they’ll know the pub is LGBTQ+ friendly Register at www pubprideshop co uk before March 30th

Glasgow Pub Receives Transformational Garden Refurbishment

The Florida Park, a community pub on Battlefield Road in Glasgow – located next door to the iconic football stadium, Hampden Park – is unveiling its brand-new garden on Saturday 25th March following an incredible refurbishment of nearly £85,000 The garden will reopen just in time for Scotland’s eagerly awaited UEFA EURO 2024 qualifying game against Cyprus

The Florida Park is par t of Proper Pubs, Admiral Taverns’ community wetled operator business, which has over 165 pubs across the countr y The investment was funded by pub company, Admiral Taverns, which owns community pubs across England, Scotland, and Wales, in par tnership with Tennent’s Lager

The pub will showcase a major exterior transformation enhancing the pub’s overall offering, and fur ther cementing its place within the community as a popular social hub The Florida Park’s beer garden has been completely reimagined to create a vibrant, inviting space for locals and football fans from

fur ther afield to use all year round

At the helm of the Florida Park is passionate operator, Elaine Ferrie , who came to the pub back in October 2021 with almost 35-years of experience Elaine has an extensive background in hospitality and more specifically running bars and events across the UK and Europe Her wealth of knowledge and exper tise in the industr y is invaluable and will be key to unlocking the pub s full potential

Elaine Ferrie , operator at the Florida Park, said: “I am absolutely delighted to be unveiling the Florida Park s brand-new beer garden to my customers! It’s been incredible seeing my vision come to life and I couldn’t be happier with how it’s turned out It looks amazing and I can’t wait for my customers to experience it None of this would have been possible without them or the suppor t I’ve received from my team and Admiral Taverns Thank you!”

Hospitality Sector Omitted from Additions to SoL List

Chancellor Jeremy Hunt has announced measures to tackle immediate labour shor tages in the construction industr y as par t of the Spring Budget 2023

Prior to the Budget the Migration Advisor y Committee (MAC) was commissioned on 7 Februar y 2023 to under take a rapid assessment of the Shor tage Occupation List (SOL) for the construction and hospitality industries, however, the independent advisor y said it did not recommend the addition of roles within the hospitality sector to the list in an interim repor t

In the repor t, the MAC said it had not received “substantial evidence which proves that shor tage cannot be filled with domestic recruitment “For the few hospitality occupations at skill level RQF 3-5 in-scope we do not feel that we have sufficiently clear evidence that these specific occupations are in shor tage , or, that a lower salar y threshold would be sensible , ” the repor t said

The MAC had previously considered RQF 3-5 roles in the hospitality sector in the 2020 SOL repor t but did not recommend any addition of occupations from the hospitality sector to the SOL and recommended the removal of Chefs

For the few hospitality occupations at skill level RQF 3-5 in-scope , MAC said “We do not feel that we have sufficiently clear evidence that these specific occupations are in shor tage , or, that a lower salar y threshold would be sensible As a result, we do not recommend the addition of any occupations in the hospitality sector to the SOL ”

“We again paid par ticular attention to Chefs, as we did in the SOL 2020 repor t Here there is clearer evidence of shor tage and the occupation is the major user within the hospitality sector of the immigration system We reviewed the evidence that stakeholders provided regarding new training initiatives for chefs and welcome these developments Less positively, there still appears to be little progress in improving terms and conditions, and in par ticular pay growth continues to be driven to a large extent by the statutor y minimum wage It is unclear how the sector foresees sustainable domestic recruitment and retention for this skilled occupation when wages remain so low Overall, the MAC is not persuaded that our decision in 2020 to recommend the removal of Chefs from the SOL should be reversed ”

While the MAC did not suggest any additions to the SOL in relation to hospitality five roles were recommended to be added in relation to the construction industr y The government has accepted these recom-

mendations in full

The following roles are expected to be added to the SOL before the summer recess:

5312 (Br ic klayer s and masons)

5313 (Roofer s , roof tiler s and slater s)

5315 (Carpenter s and joiner s)

5319 (Construction and building trades not elsewhere c lassif ed)

5321 (Plasterer s)

The addition of these five professions will be advantageous to some licence-holding employers, and businesses in the construction industr y Addition to the shor tage occupation list means that employers will benefit from reduced salar y thresholds and application fees for these shor tage occupation workers

The MAC will conclude a full review of the SOL later this year and will complete regular reviews in the future , to ensure the immigration system is more agile and responsive to business needs The success of this endeavour will largely depend on the government’s willingness to adopt recommendations and only then will businesses see how successfully the government is delivering on its promise to grow the economy

UKHospitality Responds to Latest ONS Figures

UK inflation jumped unexpectedly in Februar y after food prices surged at their highest rate for 45 years, while price increases in alcohol in pubs and hospitality outlets has been the main driver of the increase between Januar y and Februar y 2023

The rise followed price falls in Januar y for gin whisky and some beers However the monthly rise in Februar y was larger than the price falls seen in Januar y

Inflation on food and non-alcoholic drinks rose 18 2% in Februar y 2023, up from a high of 16 8% in Januar y

This marks the highest annual rate in this categor y for over 45 years, with fresh fruit and vegetables becoming scarce in some supermarkets driving the jump

Responding to the latest ONS figures, UKHospitality Chief Executive Kate Nicholls said: “The ONS stats released this morning show a clear correlation between the unexpected rise in inflation and inflated prices

in the hospitality sector, where food and drink costs for businesses have risen by 24% This, along with soaring energ y costs, has resulted in prices for customers rising more than 12% –the highest in 30 years

“If the Government is serious about bringing inflation under control quickly then it therefore needs to address this cost of doing business in the sector, par ticularly as this is only set to get worse this April when suppor t with soaring energ y costs falls away At this point, contracted prices are due to rise a fur ther 82% on average , which will force operators to raise prices for consumers again, fur ther driving inflation

“The solution is clear : urgent action on the market failures identified by OFGEM last week to force suppliers to the table , to enforce the renegotiation of contracts signed between July and December 2022 penalty-free and to enact full regulation of the non-domestic energ y market, if suppliers are not willing to act ”

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

Demand for UK Hospitality Workers Soars by 46% — With Job Adverts in North East Doubling Since 2019

Demand for UK hospitality workers has risen by 46% compared to pre-pandemic levels – with the number of online job adver ts for staff in the Nor th East more than doubling, according to an analysis of new ONS data1 by Indeed Flex, the online staffing platform for temporar y work

It’s a pattern repeated across the countr y, as employers in many sectors struggle to find staff The biggest jump in demand for hospitality workers is in the Nor th East, while Scotland saw a 61% increase in job adver ts towards the end of 2022

London had the highest total number of job vacancies, with 10,460 positions adver tised online in December 2022, an increase of 26% compared to pre-pandemic levels

With soaring supply costs and rising wage demands amid the cost-ofliving crisis businesses in the hospitality sector are feeling the pinch

Indeed Flex offers a way for employers to boost their numbers by using temporar y staff

It was recently anticipated that hospitality job roles might be added to the Government’s shor tage occupation list which would make it easier for businesses to recruit from abroad However, Migration Advisor y

INCREASE IN JOB ADVERTS FOR HOSPITALITY WORKERS, 2019 VS 2022

Committee only added roles in construction

Recent research from Indeed Flex found 58% of businesses will be turning to temporar y workers to suppor t their permanent teams this year A quar ter (28%) of HR professionals whose business already uses temporar y workers expect to make increased use of temps during 2023

Novo Constare CEO and Co-founder of Indeed Flex said: “The hospitality sector is not alone in its struggle to fill positions it’s a problem facing most sectors right now

“But during the pandemic , hospitality was one of the sectors hit the hardest Many businesses were forced to close for long periods and thousands of people were furloughed or made redundant

“The uncer tainty in the hospitality sector made many workers look for other employment Unfor tunately, not all staff have returned

“On top of rising costs and stretched budgets, it’s a difficult position for companies to be in and many businesses have come to see temporar y staff as a vital resource

Green & Fortune Annual Fundraiser Secures £45,000 for Charity

St Patrick s Day marked Green & For tune s annual charity fundraiser This year ’ s event raised the biggest ever amount since it was founded in 2019

More than 200 guests joined John Nugent, Green & For tune s Chief Executive , for the lunchtime celebration at King’s Place where £45,000 was raised for The London Irish Centre and Hospitality Action

Guests were drawn from the hospitality industr y, London-Irish based businesses, as well as Green & For tune’s clients and supplier par tners

After a lively lunch with Green & For tune’s noted hospitality and signature bonhomie there was an auction of lots with the high-stake prizes securing the best ever bids

Joining the event were the rowers from the Spirit of Hospitality, a twoman crew of Chris Mitchell and Robbie Laidlaw who are set to row the Atlantic in December 2023 for Hospitality Action They gave guests a glimpse behind the scenes into the conditions and constraints of taking on

the Toughest Row in the World Monies raised from the St Patrick’s Day Event will be split between The London Irish Centre and Hospitality Action with a view to suppor ting and helping those in need Over the past four events Green & For tune has raised more than £100,000 for charities underlining its commitment to suppor ting, caring, and creating oppor tunities within its community

John Nugent, Chief Executive at Green & For tune , comments: “A hear tfelt thank you to ever yone who donated and suppor ted the day It’s a huge date in the calendar for the whole company and for all of the guests to get behind it and for so many brands to give amazing lots and raffle prizes it’s ver y humbling We had the best event to date – more money means more people helped, we had more guests attend and we had many more great experiences made My sincere thanks to ever yone and to my team who brought a small piece of Ireland to Kings Cross!

How To Protect Your Small Hospitality Business from Fraud and Scams

By Lauren Har vey, Assistant Accounts Manager at The Accountancy Par tner ship (www theaccountancy co uk)

With the cost-of-living crisis, rising inflation and the possibility of impending recession, small businesses across the countr y are experiencing higher levels of fraud As techniques are rapidly evolving it is increasingly difficult for businesses to keep up with these well-armed fraudsters

Fraudulent activity is fur ther compounded by the staff shor tages the hospitality industr y has been facing With the loss of over 200,000 workers nationwide , many businesses have had to take on inexperienced staff, that aren t used to working in high pressure environments This combination has increased the likelihood of mistakes and the risk of becoming a victim of fraud, as staff members can be less vigilant or aware of the potential signs

Research found that in 2021, 84% mid-sized businesses in the UK were impacted by fraud in some way Small businesses are more susceptible to fraud due to smaller teams and cybersecurity budgets, meaning businesses are less protected Smaller businesses are often easy targets for fraudsters as they also pose less of a threat when it comes to legal action and damages

WHAT TO LOOK OUT FOR

In hospitality, providing excellent customer ser vice is the main priority for employees Unfor tunately, this is often the thing that is preyed upon as members of staff are careful when it comes to challenging or upsetting customers A common scam seen across the hotel industr y is the use of pre-paid bookings scams Fraudsters will claim to have paid through an external booking system at the star t of their stay, but the hotel has never received payment

Another common scam repor ted by restaurants and hotels is the use of stolen cards to pay for meals or

hotel stays, before the card is repor ted stolen By the time it is cancelled, the guest or diner will be long gone and unlike with online retail fraud, guests do not provide a deliver y address to trace payments

More generally, small businesses have found themselves on the receiving end of cyber-attacks and phishing scams, targeting sensitive customer and employee data Instances of phishing emails, encouraging employees to enter credit card details to renew an ‘expired subscription’ have been repor ted, resulting in the sharing of this sensitive data

Small businesses should also be aware of invoice fraud In a 2022 sur vey, UK Finance found that across businesses £56 7 million was lost due to invoice fraud in 2021 where the average payment made was around £14 000 For hospitality businesses these cases have occurred when fraudsters have contacted the business directly, pretending to be one of their suppliers to let them know that their bank details have changed, meaning invoices are paid to a fraudulent account

HOW TO PROTECT YOUR BUSINESS

Businesses can take two impor tant steps to protect themselves Firstly, ensure that all staff members are aware of the risks and the types of scams that could affect the business Usually, leadership teams are the most informed on fraud prevention and how best to deal with the consequences However, it's not just the role of senior members to protect the business from fraud It’s impor tant for businesses to hold regular training for all employees that focuses on recognising the signs of fraudulent activity They should also encourage employees to question anything that seems suspicious especially when it involves sensitive information

Another step businesses can take is to consult their accountant or financial advisor, who will likely have experience with dealing with financial fraud and HMRC-related scams Businesses should also talk to their IT provider and ensure that their systems are robust and up to date with the latest security settings to ensure that all sensitive data is securely encr ypted

As scammers are becoming more creative and sophisticated with their attacks, it's crucial that businesses are well equipped with the right security measures Ensuring employees know how to spot the signs of fraudulent activity and remain vigilant is the key to mitigating the risk of fraud

Ukrainian Refugees Secure Hospitality Jobs Following Industry Training Initiative

A number of refugees from the Ukraine have successfully found work in Edinburgh hotels after completing the Destination Hospitality Programme to advance employment skills and help people into jobs in the UK hospitality industr y

Nine individuals fled the war and were enrolled onto the programme , run in Edinburgh by Springboard, a charity set up to suppor t people – and par ticularly those from disadvantaged backgrounds – find employment in hospitality The employability course was funded by Solidarity Accor Accor’s long-established endowment fund created to fight economic and social exclusion, and was run in par tnership with Accor

Since graduating the training programme , so far five of the trainees – 90 per cent of whom were Ukrainian refugees - have successfully secured jobs, including two who have secured roles in Accor hotels in Edinburgh

Olga, who left the Ukraine with her children, has secured a role as a receptionist at ibis South Bridge , shares:

I was amazed by the willingness to help, involvement and flexibility of all Springboard team members They were ready to find additional placement after learning that the biggest par t of our group didn’t have normal access to the internet in our accommodation They were ready to rebuild and customize some days of the program to respond to the group ’ s needs Moreover, they helped me not to forget who I am

“The Springboard charity course gave me an oppor tunity to understand the standards of the UK customer ser vice and hospitality working approaches which are a little different from Ukrainian ones Being a stranger in a new countr y, it’s necessar y to understand local rules, and business habits and build professional connections Springboard’s mentors helped me a lot not only with studying modules but with good advice and psychological suppor t ”

Mar yna, a single mother who fled the war in the Ukraine to find shelter for herself and daughter in Scotland, is now successfully working as an F&B Assistant at the ibis Edinburgh Centre , South Bridge Commenting on the programme , she states: “I learned to work in a team and I have become more confident I learned many differences in working with clients in my countr y, Ukraine and Scotland

“Given that I am a refugee from Ukraine , I would like to be useful for the countr y which provided us with shelter Eventually I would like to return to Ukraine and bring the knowledge I received here to my home countr y ”

The Destination Hospitality programme was a three-week programme consisting of in-person and online training and engagement to help to develop soft skills and industr y-specific knowledge/qualifications, culminating in a one-week work placement

The programme offered work placements in several Accor hotels in Edinburgh including Novotel Edinburgh Centre , Lauriston Place; ibis Edinburgh Centre , South Bridge; and ibis Edinburgh, Royal Mile

Fran Carr, Talent & Culture Director, Accor UKI, commented: Accor, our hotel teams and Solidarity Accor are proud to work with par tners like Springboard to create a brighter future for those who deser ve it It is our duty to suppor t those impacted by economic and social exclusion, and why programmes like this are so impor tant I’m excited to hear of the ongoing success these new recruits achieve ”

Chris Gamm, CEO, Springboard, commented: “It was a huge honour to work with this highly capable and enthusiastic cohor t of candidates The hospitality industr y desperately needs great people and each individual brought a unique skill set to the table , along with a desire to learn and a real drive to get back to work Having experienced a huge upheaval in their lives and been forced to leave ever ything, including their careers behind it is admirable to see this resilience in action ”

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 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 www.rosemulliondistiller y.com

Tax Reforms Good News for Small Brewers but Changes Needed to Avoid a Stealth Ban on Takeaway Pints

Nik Antona, C AMRA National Chairman, has responded to the publication of details on reforms to the Alcohol Duty System coming into force on 1 August 2023

On the new draught duty rate for beer and cider :

“C AMRA has campaigned for many years to secure a draught duty rate , and we are pleased that this has come to fruition We par ticularly welcome the confirmation that traditional gravity dispense will be captured within the new lower duty rate

“With the Chancellor extending the differential between the general and draught duty rates to 9 2% in the Budget we look forward to campaigning to fur ther increase that differential to the benefit of pubs social clubs, and consumers ”

On the new Small Producer Relief Scheme:

“Small brewers and cider makers will be pleased to see the details of the new Small Producer Relief Scheme so that they can star t planning for the future

“With stubbornly high inflation and the impending cliff-edge drop-off in energ y bill suppor t small producers need more help than ever to compete with the purchasing power and economies of scale enjoyed by the global producers that dominate the UK beer and cider market

“Small cider makers will also benefit from a progressive duty system for the first time ever, suppor ting them to grow and increase choice of ar tisanal ciders for consumers ”

On the announcement that decanting from draught-duty paid containers for consumption off the premises will be prohibited:

“Despite our formal representations and extensive engagement with the Treasur y a workable solution to allow pubs and social clubs to make incidental takeaway draught sales has not been found It’s good that specialist bottle shops will be able to buy casks and kegs with the general duty rate paid on them to make takeaway sales, but most publicans – who the draught duty rate is designed to benefit – won t be able to afford or accommodate extra draught containers just to make takeaway sales

This, if implemented, will equate to a stealth ban on takeaway pints and is extremely disappointing for licensees and consumers, and especially designated drivers that like to take away a pint or two to enjoy responsibly at home We will continue to campaign for a workable solution ”

On the confirmation that the reforms will apply in Nor thern Ireland:

We are pleased to see confirmation that the reforms will apply to Nor thern Ireland, including the Small Producer Relief Scheme Nor thern Ireland has a growing independent small beer and cider scene , and those producers need to be suppor ted in their quest to increase choice for consumers ”

Down Hall Hotel, Spa & Estate Wins Large Hotel of the Year at East of England Tourism Awards

Essex Based proper ty Down Hall Hotel Spa & Estate has won ‘Large Hotel of the Year’ at this year ’ s East of England Tourism Awards, which champions the ver y best tourism and hospitality businesses in the region, recognising quality, innovation, and best practice

Held at Milsoms Kesgrave Hall in Ipswich, Suffolk on Thursday 16 March, the awards highlight the incredible work being done in the East of England, and celebrate the people places and par tnerships that enable the tourism sector to grow and thrive The event was held in association with Visit East of England, and in par tnership with Visit England Awards for Excellence Down Hall Hotel will now com-

pete with other areas of England at the Visit England Awards for Excellence held later in the year – the most coveted accolade in English tourism

Linden Beattie , General Manager at Down Hall, comments: “We are thrilled to have been awarded Large Hotel of the Year at the East of England Tourism Awards It is testament to the hard work, commitment and effor ts from the team who strive to offer memorable hospitality across 24 hours a day, 7 days a week We will continue to invest in the hotel and are currently creating our all-new casual dining space developing schemes for our next phase of bedroom upgrades, and working hard to achieve higher levels of sustainability across all aspects of the hotel

Healthy and Plant-based Dominate New Product Development in the Food-to-Go Space

In response to changing consumer preferences, over two-thirds of all new products in the food industr y are now aligned with vegan or healthier eating trends, according to Lumina Intelligence's Food to Go Repor t 2023

Awareness around health and sustainability is driving innovation resulting in a surge of new product development focused on offering healthier and more sustainable options to consumers The repor t reveals that Italian products have increased +17% in 2023, as Coco Di Mama’s raft of new products indicates, while Asian cuisine continues to be a popular focus of new product development with notable health credentials

The repor t also highlights that vegan, high protein, and calorie-controlled new product development reflects the growing demand for lighter and healthier options Sainsbur y s Flourish meal deal line is a low calorie , high protein and healthy lunch time alternative that aligns with these current trends

Other leading food brands such as Pret a Manger and Costa have introduced vegan and indulgent snack NPD, ensuring their offerings include vegan snacks to cater to a wide variety of dietar y preferences and tastes in response to evolving food eating trends The repor t emphasizes that indulgent snacks are impor tant to attract and tempt consumers to trading up

Indulgence is influencing new drink launches as well, without compromising the healthier and more dietar yinclusive focus, as can be seen with Starbucks' Caramelised Macadamia Oat Latte suitable for vegans Costa and Leon are also among the brands introducing high-priced, on-trend beverages to cater to changing consumer demands Tea has also become increasingly popular helping businesses and manufacturers avoid the sugar levy while offering strong margins

Stella Artois Partners With British Artists and Hospitality Action To Raise Money For Struggling Pubs

In an effor t to suppor t the nation’s pubs, the UK’s most loved premium lager Stella Ar tois has par tnered with leading British ar tists to reimagine a series of pub signs as nude ar tworks to encourage Brits to raise money for struggling pub sector and those who work in it

Inspired by the launch of Stella Ar tois Unfiltered, ‘Beer, au Naturel’, the eleven-piece collections showcase iconic British pub signs in a more ‘free-spirited’ approach The nude signs are available for online auction for a limited time only, with all profits being donated to Hospitality Action to assist pub workers struggling with the cost-of-living crisis Stella Ar tois will then match funds raised, up to £50,000

The Pub Renaissance collection is the latest iteration of Stella Ar tois’ suppor t for the On-Trade Last year the beer brand launched Stella Please which saw it donate 10p up to the value of £150,000 to Hospitality Action, ever y time someone said “please” when ordering a pint of Stella Ar tois Additionally, in 2021 the launch of “Stella Tips,” provided bar staff with much-needed financial suppor t over the period of closure donating £500 000 to staff

The latest campaign aims to highlight the impor tance of pubs in UK culture , with new research by Stella Ar tois today revealing that over half of Brits (55 per cent) agree that pubs are still the hear t of their local community but 41 per cent of people have noted that two or more pubs in their local area have closed down in the last 10 years

Whilst the cost-of-living crisis takes its toll pubs and their employees across the countr y struggle to pay bills as energ y prices continue to skyrocket The latest data from charity, Hospitality Action, has revealed applications for financial suppor t from hospitality workers are up by almost a third (29 per cent) from the previous year

The significance of pubs to British culture has been made clear in the research commissioned by Stella Ar tois - 43 per cent agree pubs can be a lifeline for members of their community and a similar number (42 per cent) say they re a great place for the community to come together

Over three quar ters (77 per cent) agree it’s sad to see the downfall of so many pubs in recent years, with over 8 in 10 (86 per cent) adding they’d be upset to see their local go and over half (55 per cent) believe the government should do more to suppor t the hospitality industr y Meg Chadwick, Senior Brand Manager at Stella Ar tois commented:

“As a brand committed to tackling big issues within our communities, we wanted to offer our suppor t to pubs and their amazing staff during this challenging time As bastions of British culture , pubs deser ve to be valued as much as any piece of ar t hanging in a galler y, which is why we

wanted to use this traditional medium - albeit with a cheeky twist - to suppor t them We want to raise as much money as possible so ar t and pub lovers - buy nude ar t, help pubs ”

Mark Lewis CEO at Hospitality Action said “The research clearly identifies the vital role pubs play in our local communities as a place to meet and socialise But, like many hospitality businesses, pubs are struggling to just stay afloat in these difficult times That s why it s great to see Stella Ar tois create such a fun way to suppor t pubs and the people who work within them ”

The Pub Renaissance features work from renowned ar tists including Reuben Dangoor and Heath Kane Pub landlord and former model, Jodie Kidd, is also lending her suppor t to the campaign by posing in the buff for a new sign that will temporarily hang outside her West Sussex establishment, The Half Moon

Pub landlord Jodie Kidd said, “I’m ver y proud to be involved with this campaign As a landlord myself I’m ver y aware of the struggles that pubs and the whole of the hospitality industr y are facing My pub is fittingly called The Half Moon, and I can’t wait to see the new sign in all its glor y - all for a good cause!

The cheeky series features the sign of ‘The Cricketers’ reimagined by Reuben Dangoor to star a batsman with a strategically placed bat a new view of 'Queen Victoria' by Sam Rees-Price , and a brand-new portrait of HRH King Charles for 'The Kings Head' by Heath Kane ahead of the coronation in May

Please find more information on the auction here: www theauctioncollective com/auctions/stella-ar tois-the-pub-renaissance/

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 alcohol-free beers and ciders, are not just an addition to an alcoholic product but are all carefully brewed and de-alcoholised 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

"We

How Can The Hotel Industry Evolve To Keep Up With The Informed Consumer?

Ewald Damen – Creative Director / Managing Par tner – Virgile + Par tners

The internet, and search engines like Google , have made it possible for people to seek the information they need for practically anything –something that would have been impossible , or at least ver y difficult, just decades ago This type of “ smar tening” of devices and software has transformed how we access information, the speed at which we access, as well as the way we interact with other people and businesses and how we get presented with specific and targeted adver tisements and content based on our online behaviour

HOW AI IS CHANGING SOCIAL MEDIA

Is the vir tual world usurping the real one? Are we slowly being taken over by ar tificial intelligence and androids? Are we controlled by machines?

As we ponder questions like these it’s natural for many people to feel anxious and scared However, the reality is, AI and algorithms are already far more embedded in our global society than some of us might realise This growing use of AI is changing the way that we interact with technolog y and the world around us

While many popular films, such as Blade Runner and The Matrix, portrayed AI as a doom laden scenario, it is actually helping us to have a better understanding of the world we live in, and improving the ways we can respond to challenges

Although I am not an exper t in the evolution of AI or algorithm technolog y, I have witnessed its adoption accelerating over the past few years Now, most people own a device that assists their daily routines in some shape or form, with intelligent algorithms that point us to what we “should know” We no longer need to spend time trawling through the TV guide , instead we can let Netflix dictate what we watch each night

It is not only functional information that has become more targeted thanks to AI – enter tainment and other leisure experiences have been transformed Social media has a strong influence over the population and has become more specific through increasingly clever, focussed tech Social media has provided more enriched information for consumers and increased awareness of available options – impacting their opinion of what they like Influencers and brands on social media have become players of the algorithm system, directing consumers to products and experiences they did not know they wanted, raising the bar for anyone tr ying to sell something

THE INFLUENCE ON THE HOSPITALITY AND TRAVEL INDUSTRY

Hotels and the travel industr y have been significantly affected by this and they need to follow suit and improve information access They must stand out and provide a notewor thy, “Instagrammable” experience – be that through theme design lifestyle luxur y or ser vice This has been driven by consumers and hotel guests being able to compare and find more desirable destinations faster – even in an ever more complicated network The wide and easy sharing on social media has meant the exceptional rises rapidly to the top, while the (sub)standard more evidently is no longer good enough

The rise of the low-budget airline is an early example of how online comparison star ted But now it seems a fur ther reliance on AI technolo-

g y is driving the next generation of consumers to more extreme demands For example , expectations are no longer focussed purely on the ultimate stay there’s now a growing awareness around the environment – which is impacting the industr y as it has to cater to new consumer requirements Sustainability local organic sourcing and health aspects have become much more impor tant in a guest's choice at different levels, putting luxur y resor ts like the Brando in French Polynesia and the Pig Hotels in the UK as favourable selections

HOW DOES THIS TECHNOLOGY IMPROVE THE CUSTOMER EXPERIENCE?

Hotels and the wider industr y also benefit from increased knowledge and intelligent technolog y The same channels that inform customers, inform the industr y They also allow businesses to collect consumers ’ personal preferences and, by analysing their data, the companies can better personalise their experiences

The benefits are evident from simpler booking and checking-in processes, to better communication with guests prior to, and after, their stay – often through apps and social media

WHAT’S GOING TO HAPPEN NEXT?

To predict where the industr y will develop and how it will adapt to changing customer expectations, I would probably need AI myself But the travel industr y will be affected by change just like other sectors and, taken to the extreme , this could mean AR and sensor y VR experiences replacing some of the real-world travel experiences I e brands such as Four Seasons already propose to use this technolog y to remotely tour their site in a search for event spaces

One thing is for sure technolog y is embedded in society and into the hotel and travel industr y It should be seen as a chance to progress, for brands to create much more tailored and individual offers, targeted at a focused audience , giving them more memorable and enjoyable moments to savour – and share

Company of Cooks and Venues by CH&CO Merge Under Reimagined Company of Cooks Brand

Company of Cooks has merged with Venues by CH&CO The two successful CH&CO leisure catering and hospitality businesses have been brought together under the Company of Cooks brand to create a £70million business boasting a por tfolio of 30 renowned venues and destinations

Company of Cooks now offers specialism in catering and hospitality for the visitor attraction and cultural sectors, and catering, event and sales exper tise for venues The Royal Opera House , Royal Academy of Ar ts, Southbank Centre , RSA House , Old Royal Naval College , Royal College of Physicians, Historic Royal Palaces and Royal Botanic Gardens, Kew are just some of the famous and well-loved names in the Company of Cooks’ impressive collection eve – CH&CO’s full-ser vice venue and events solution – will be the sales platform for Company of Cooks, giving eve customers access to an even broader por tfolio of venues

The merger has brought about a reimagining of the Company of Cooks brand to reflect the values and approach of the new business putting craft creativity and community at the centre of ever y action and interaction made by the team

Rob Fredrickson, Managing Director, Company of Cooks, said: “The bringing together of Company of Cooks and Venues by CH&CO makes perfect sense Both businesses have a reputation for brilliant food, drink and ser vice and uniting them is the obvious next step in creating a leisure catering and hospitality brand that reflects our shared focus and strong values Uniting the team and reimagining the brand has been incredibly exciting Our teams are enthusiastic , professional yet personal, with an amazing eye for detail We look forward to delighting our clients and customers across our por tfolio of wonderful venues ”

P&G Professional: Reduce Energy Without Compromising Results

The Menu Matters: One Little Tweak Will Get Meat-Eaters Going Veggie

A sur vey carried out by global food awareness organisation, ProVeg International, has found that people are significantly more likely to choose plant-based options in restaurants if those options are both integrated into the main menu and featured in a separate vegetarian section

“The use of menu design can actively promote the consumption of plant-based foods and help people to transition to more climate-friendly diets Our sur vey has uncovered simple strategies to achieve that, which we hope the catering industr y will employ to good effect, Jasmijn de Boo, Vice President of ProVeg International, said

Plant-based foods emit half as much greenhouse gas as animal-based foods, so it is vital that people are encouraged to choose more plantbased options The most recent Intergovernmental Panel on Climate Change (IPCC) has also pointed out the impor tance of more plantbased diets to bring down carbon emissions and suppor t biodiversity

“SEGREGATED

AND DOUBLED” WORKS BEST

The ProVeg sur vey which inter viewed 1 000 mostly omnivore people explored how four different menu designs impact the likelihood of meat-eaters choosing vegetarian options

One of the main findings was that the most effective menu for triggering the selection of plant-based meals was the “segregated and doubled’ menu

The “segregated and doubled” menu is where the vegetarian options are presented twice – both mixed into the main menu, and in a segregated vegetarian section Compared to a completely segregated menu design, displaying vegetarian items in this way led to a 102% increase in the selection of vegetarian options

MENU DOES WELL

The sur vey found that a menu described as “mixed, labelled” also helps to direct consumers to plant-based meal selection This menu listed 18 options together with the vegetarian and meat options mixed and vegetarian options labelled with a (v)

With this menu design 16 4% of meat-eating respondents chose vegetarian options compared with 83 6% who chose meat-based options

“MIXED,

UNLABELLED” MENU DOES BETTER

But a menu described as “mixed, unlabelled” and presenting the same mix of 18 vegetarian and meat options, but with the vegetarian options unlabelled, did better

With this menu design, 16 9% of meat-eating respondents chose vegetarian options, while 83 1% chose meat-based options

“SEGREGATED” MENU FALLS SHORT

A “segregated” menu presenting the nine meat options and the nine vegetarian options in a different section of the menu with the vegetarian section labelled with (v)s performed the poorest in terms of attracting diners to eat plant-based meals

With this menu design, 8 8% of meat-eating respondents chose vegetarian options, compared with 91 2% who chose meat-based options

MENU INTEGRATION MORE IMPORTANT THAN MENU LABELLING

Dietar y symbols are impor tant for consumers who are seeking a guarantee that a product is vegan or vegetarian However, these consumers typically make up less than 10% of the total market

ProVeg is therefore recommending putting less focus on menu labelling and more focus on menu integration

FLEXITARIANS ABOUND

As par t of the sur vey, consumers were also asked about their eating habits A total of 32% of respondents described themselves as ‘flexitarian ’ , meaning they are reducing their meat consumption, while 59 3% follow an omnivorous diet

“ProVeg is responding to the growing number of people who wish to reduce their meat consumption by providing key resources for manufacturers retailers and food ser vice providers to better appeal to flexitarians, ” De Boo said

As well as providing regular repor ts for industr y ProVeg also runs an Incubator scheme which helps to accelerate alternative protein products to the market through financial suppor t and communications and regulator y exper tise

Wetherspoons Reveal Solid Results - But Challenges Remain

J D Wetherspoon has announced results for the six months ending 29 Januar y 2023:

• Like-for-like sales were up 13% compared to the same per od last year and up 5% ver sus pre-pandemic levels

• The group made an operating profit of £37 4m ver sus a profit of £63 5m pre-pandemic

• The out ook for the full year str ikes a tone of cautious opt mism

Commenting on the results, Tim Mar tin, the Chairman of J D Wetherspoon plc , said: “Trade for the last seven weeks was 9 1% above the equivalent period in FY19 and 14 9% above the equivalent period in our last financial year (FY22)

“As repor ted last year, the company has a full complement of staff, although the labour market is competitive , with unemployment, in spite of economic problems at approximately its lowest level in the last 50 or so years

“Supply or deliver y issues have largely disappeared for now and were probably a phenomenon of the stresses induced by the worldwide reopening after the pandemic , rather than a consequence of Brexit, as many commentators have argued

“Inflationar y pressures in the pub industr y, as many companies have said, have been ferocious, par ticularly in respect of energ y, food and labour The Bank of England, and other authorities, believe that inflation is on the wane , which will cer tainly be of great benefit, if correct

“Having experienced a substantial improvement in sales and profits, compared to our most recent financial year, and with a strengthened balance sheet, compared both to last year and to the pre-pandemic period, the company is cautiously optimistic about fur ther progress in

the current financial year and in the years ahead ”

Charlie Huggins, manager of the ‘Quality Shares Por tfolio’ at Wealth Club, commented:

“This is a solid performance from Wetherspoons set against an exceptionally challenging trading backdrop Like-for-like sales have proved robust and have strengthened in the last 7 weeks, despite cost of living pressures on consumers Wetherspoon s commitment to low prices is keeping customers loyal, as evidenced by the robust like-for-like sales growth These value credentials are critical and should mean the group is better placed than many of its peers to weather a downturn in consumer spending

Profitability however remains well below pre-pandemic levels Wetherspoon’s business model is heavily exposed to the rise in labour, energ y and food costs Unfor tunately, it doesn t have the pricing power to fully offset these cost pressures In the current inflationar y environment that means one thing – pressure on margins

Overall, while there are reasons for optimism, 2023 is shaping up to

be yet another challenging year for Wetherspoons Higher interest rates and inflation are strangling the economy, and leading to significantly higher costs for the group Combine this with Wetherspoons low margins and low price strateg y it means the group faces an uphill battle in the current environment "

Julie Palmer, par tner at Begbies Traynor, said:

“Wetherspoon’s boss Tim Mar tin prides himself on running pubs that offer cheap and cheerful food and drink to punters who want value for money, meaning his empire of more than 800 pubs is well suited to the current cash-strapped economy

“That positioning is working in today’s economic climate , posting sales above pre-pandemic levels despite what Mr Mar tin called ‘ferocious’ inflation in the pub industr y – meaning rising costs caused a plunge in profits before coronavirus changed the world

“Struggles with supply chains that previously led to shor tages of products did get a mention with the pub chain saying these have now largely disappeared, and Mr Mar tin concluding the issues were more like down to the pressure of the economies reopening after lockdowns rather than Britain leaving the EU

“Studies have calculated that each week more than 30 British pubs call time for the last time and close for good as they fall victim to high costs, such as staggering electricity bills, rising wages and the fight for staff compounded by fierce competition from supermarkets with cashconscious drinkers increasingly cracking open cans at home In such a tough environment, Wetherspoon’s value-for-money offering and the company ’ s sheer scale means it is well placed to outlast smaller or more expensive rivals

OiLChef Wins Prestigious Best Kitchen Innovation Award

“MIXED, LABELLED”

Why Digital Transformation Is The Top Destination for Travel and Hospitality

By Chris Lanckbeen – Global Sales Director, Travel and Hospitality, Worldline (www worldline com)

The Travel and Hospitality (T&H) industr y is now rallying close to pre-pandemic levels and market players are jubilant Global travel is expected to recover to 80-95% of 2019 levels this year, up from 65% in 2022 Meanwhile analysts are expecting several trends to increase including exchange rate travel, revenge and “bleisure” trips, digital nomadism and sustainable travel

Arguably the biggest trend of all is the digitalisation of T&H and how it will create more efficient and immersive user journeys for travellers This means adapting modern solutions to the tasks of booking and experiencing travel Having these solutions in place will help merchants build better relationships with customers and provide them with the ser vices they need, at the right price points

So, what are some of the new solutions driving change in T&H?

TRAVEL TECH SOLUTIONS TO CONSIDER:

WEB 3.0

Covering technologies including blockchain, cr yptocurrencies, augmented reality and vir tual reality (AR/VR), Web 3 0 is much more than just another technolog y stack It delivers an entirely new vir tual experience for users This will also transform the way consumer data is used reduce the power demand and carbon intensity of online commerce redefining relationships between merchants and their customers for generations to come

METAVERSE

The Metaverse and the way we will share an immersive 3D vir tual space , using headsets or other vir tual reality (VR) technolog y, looks set to redefine travel and 2023 could well be the star t of a big decade for Metaverse investment Whether it's during booking, at the travel agent, or maybe it's buying tickets, checking-in luggage or navigating the airpor t, companies are increasingly leaning into the Metaverse to aid and enrich the travel experience For those at the booking stage , travel agents are considering offering online vir tual experiences so that travellers can “tr y before they buy”

BIOMETRIC PAYMENTS

Another emerging innovation is facial recognition technolog y Biometrics recognise the unique shape of your face , eyes or fingerprints, providing a high level of security in terms of authentication An example of this in practice is how hotels can allow customers access to rooms via fingerprints or allow for semi-contactless check-outs Biometrics can be easily integrated into a merchant’s application or in an unattended queue , providing a frictionless and enhanced payment experience while impacting on operational efficiency and reducing fraud

Central Bank Digital Currencies (CBDC)s & Non-Fungible Tokens (NFTs)

CBDCs are digital replications of existing monetar y cash value and should be on the agenda for any business looking to advance their digital payments capabilities Meanwhile the conversation around NFTs has been prevalent in recent years And it won’t be long before T&H organisations favour the issuing of tickets provision of hotel room ser vices the reduction of carbon footprints and much more via NFTs

PERSONALISING PAYMENTS

Alternative digital payments options like digital wallets and Buy Now Pay Later (BNPL) are gaining traction mainly due to their accessibility, affordability and the option of spreading the cost Flexible payment options are attractive to businesses with higher average transaction values, as they allow customers to split the payment into multiple instalments and reduce the shor t-term impact on their budget It also protects merchants from chargeback exposure by settling the full transaction value upfront

DIGITAL WALLET & DIGITAL ID

The EU’s proposal for a set of strong digital identity credentials that will be recognised anywhere within the zone is a welcome one These credentials will be accessible through a digital wallet and available to anyone from their mobile device and could dramatically improve the customer experience when booking guaranteeing, and paying for products and ser vices This also saves time and money when booking a hotel or a flight if a customer s digital ID is already verified and officially approved

Undoubtedly, innovative technologies and communications technolog y ensure digitally enabled growth in the T&H industr y Digital transformation helps to improve the customer experience and builds a positive impact during the entire customer experience – star ting from the booking or buying tickets process, checking in, sightseeing, checking out, and returning home safely Surely, then, fur ther digitalisation of this sector will only bring about even more benefits and improve the discover y of all four corners of the world?

Hospitality Sector Well Represented Among More Than 100 Employers

Signing Up to Become an Age-friendly Employer Within First 100 Days

More than 100 employers including HM Treasur y the Depar tment for Work and Pensions and a number of Marriott hotels have joined the Centre for Ageing Better scheme to help develop more age-friendly employers within its first three months

More than 200,000 employees now work at organisations that have signed the pledge while in excess of 130 additional employers have registered an interest in joining the scheme since its launch on November 30

The nationwide programme , run by the Centre for Ageing Better, requires employers to commit to taking one action a year to improve the recruitment, retention and development of older workers

Organisations across the countr y, from the Isle of Wight to Warrington and from Llandover y to Lincoln have signed the pledge and from a broad range of sectors including recruitment, construction, health and social care , charity, manufacturing, finance , leisure and hospitality

Around half of businesses and organisations to have signed the pledge are SMEs with fewer than 50 employees while one in four are larger employers with more than 1,000 employees

The pledge has launched as the issue of economic inactivity among older workers has risen in impor tance for the government Chancellor Jeremy Hunt highlighted the value of older workers during last week’s budget speech while announcing new policies intended to help more older people back into work

Work and Pensions Minister Mel Stride is leading a review of economic inactivity, due to conclude in May, while a House of Lords repor t published in December cited earlier retirement as the biggest factor behind the UK’s skills and labour shor tages and warned the rise in inactivity poses serious challenges to the UK economy

The number of inactive 50- to 64-year-olds has increased by 320,000 since before the pandemic , with this age group accounting for 65% of the increase in working-age inactivity over this period The employment gap between 35-49 and 50-64-year-olds now stands at 14 6 percentage points – 1 5 percentage points higher than at the star t of the pandemic

Dr Emily Andrews, Deputy Director for Work at the Centre for Ageing Better, said:

“It has been encouraging to hear the government’s recent recognition of the vital impor tance for UK PLC of having more older workers in employment

“Employers can show that they are singing from the same hymn sheet as the government by taking action to create a more suppor tive and attractive work environment for the recruitment, retention and training of older workers by signing up to our Age-friendly Employer Pledge It is encouraging to see that hundreds of

businesses are already showing this intent by registering their interest and signing up to our free nationwide programme ”

Under the Age-friendly Employer Pledge businesses and organisations identify a senior sponsor for age-inclusion within their workforce and ensure that age is specifically named within their Equality, Diversity and Inclusion policies

Employers are also suppor ted with practical guides and resources including case studies and examples to help them improve their practice and a learning network where they can share challenges and successes with fellow employers

Potential actions from par ticipating employees include reducing age bias in recruitment and introducing flexible working which are vital to helping over 50s remain in work

The pledge is one of the first steps in realising the Centre for Ageing Better s vision of building an Age-Friendly Movement that encourages, inspires and enables the change needed to create better later lives for all The movement includes a public-facing campaign to shift attitudes to ageing and working with communities, industries and sectors to help them be more age-friendly and inclusive as the population ages

Catherine Vaughan, Age Champion and Finance Director General at the Depar tment for Work and Pensions, said:

“We know that older staff provide invaluable exper tise , skills and experience to the impor tant work the Depar tment does

“I’m pleased that by signing the Age-friendly Employer Pledge we ’ re continuing to show how much DWP values an age-diverse workforce This will provide a tangible boost to help all our staff feel valued and suppor ted whatever their age ”

Marion Fr y Multi Proper ty Human Resources Manager for Bristol Royal Marriott Hotel and Delta Hotels by Marriott Bristol said:

“At the Bristol Marriott Hotels we recognise the exper tise and value older employees bring to our workforce Multigenerational workforces drive productivity and innovation – older employees play an impor tant role in this through sharing the life skills and maturity they have gained with younger members of the team

“Within our company we will be working towards removing the existing stigma that the hospitality industr y is for the younger population, by actively adver tising that we are also looking for older talent to join our team and strengthen the industr y Signing the pledge will help us action these steps in our recruitment process, enabling us to find this older talent ”

For more information on the Age-friendly Employer Pledge visit https://ageing-better org uk/age-friendly-employer-pledge

Kenny Atkinson Encourages Chefs to Consider Economic Crisis as He Unveils New National Chef of the Year Brief

The Craft Guild of Chefs has begun its mission to find the next talented chef to follow in the footsteps of current National Chef of the Year title holder, Ben Murphy The UK’s most sought-after culinar y title spans five decades during which it has crowned some of the biggest stars in hospitality including Gordon Ramsay, Simon Hulstone and Luke Selby

This year the National Chef of the Year criteria focuses on food waste and the creative use of ingredients as the UK and rest of the world grapple with the cost-of-living crisis food inflation supply chain disruption and ongoing global events, which continue to challenge us all The NCOTY judges are keen to see how culinar y skills along with sustainable , local and global produce are used to demonstrate an excellent understanding of ingredients

Chefs should continue to celebrate and suppor t food producers and farmers as well as small businesses through their competition entr y

The star ter can be a fish, seafood or vegetarian dish with a focus on zero waste It should have a strong emphasis on vegetables, pulses and/or grains within dishes Chefs must demonstrate techniques that show waste reduction, whilst using ingredients which are harmonious and belong together

For the main course , chefs should create a delicious lamb dish using two cuts of lamb suitably garnished The choice of primar y and secondar y cuts is down to the chef, but the dish must make use of ingredients, techniques and cooking styles that bring the ver y best from this main ingredient

For the final dish, the way to the judges’ hear ts will be using chocolate as competitors are required to produce a warm or cold desser t The recipes should include a savour y aspect which may be a vegetable or veg-

etable derivative to balance and marr y the desser t

Chefs have until Wednesday 10th May to complete their menus and these are to be submitted online at www nationalchefoftheyear co uk It is recommended that chefs register their details now and then they can keep working on recipes over the coming weeks By registering early, chefs will receive any updates from the Craft Guild of Chefs including answers to any FAQs

Chair of Judges, Kenny Atkinson who is chef patron at House of Tides and Solstice in Newcastle said: “This year I really want chefs to focus on how they use ingredients and showcase their creativity and skills With the cost-of-living crisis, ever yone is having to think outside the box and look for ways to reduce costs and waste , not only to ensure a more sustainable business but also to meet the demands of consumers National Chef of the Year is one of the most anticipated culinar y events in the UK so it’s great we can use this platform to shine a light on issues which are so impor tant to both businesses and consumers right now ”

Organiser of the competition David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland added: “Each year when planning the brief we tr y and address the key challenges or big issues that are affecting the hospitality industr y Food waste , sustainability and money saving are so impor tant for chefs to think about as the world tries to find new ways to overcome the current financial crisis Chefs are mindful of these issues ever y time they create a new dish and so we hope entrants relish the oppor tunity to show us how innovative , creative and skilful they can be As always with this competition, we want to see professional chefs from all ethnic and gender backgrounds get involved as whatever stage you get to it’s a fantastic way to push yourself into the limelight, test your skills against other chefs and potentially open new doors ”

Current title holder, Ben Murphy, chef patron at Launceston Place said: “Since winning this title , I’ve already had some incredible experiences From featuring on magazine covers to being invited on an unforgettable culinar y tour of the south-west thanks to CCS, attending the launch of Gordon Ramsay’s new TV show and cooking for huge audiences at leading industr y events As it’s the most sought-after chef title I’ve always dreamed of winning it and sometimes still can’t believe it happened I’d encourage all chefs to believe in themselves and give it a go as it literally could be your turn next ”

UK Foodservice Delivery Market Set to Reach £14.4 Billion in 2023

The UK foodser vice deliver y market is expected to reach a total value of £14 4 billion in 2023, according to Lumina Intelligence’s recently released Foodser vice Deliver y Repor t 2023 The market is projected to grow by +7 8% in 2023, driven by wide-reaching investment in deliver y ser vices, including the development of aggregator platforms, optimization of brand sites and prominent marketing activity

Whilst high inflation and increases in fees will contribute to the market’s growth, the repor t highlights that volumes may suffer as cost-conscious consumers reduce market penetration and frequency in 2023 In fact, 57% of those not ordering deliver y are doing so to save money As such value scrutiny is a crucial consideration in 2023 and deliver y operators must prioritize value messaging, reward schemes, and subscription models to attract and retain cost-conscious consumers

The repor t also indicates that most market channels are continuing to grow share as the market matures and becomes more segmented Channels including restaurants, fast food, coffee shops/sandwiches, bakeries and pubs are seeing deliver y command a higher share of revenue as availability increases and demand endures

Moreover, the repor t highlights that wider availability on the supply side has been met with increased con-

sumer demand as dinner now accounts for less than two in three deliver y occasions Breakfast, lunch, and drink-only occasions increase share year-on-year, with coffee emerging as a key oppor tunity With a wider variety of deliver y players contributing to growth at different day-par ts, the market’s future growth will hinge on consumers moving away from treat-led ordering to habitual spending

Consistent growth at a C AGR of +5 3% from 2023 to 2026 is forecast to see the market reach a total value of £17 0 billion in 2026

The repor t suggests that the market is expected to continue its prepandemic trend of total eating out market share growth, as operators continue to invest in deliver y propositions as a revenue stream Fur ther technological advancements will provide increased efficiencies for aggregators and operators alike , with current efficiencies including stacking

“The UK foodser vice deliver y market is set to reach £14 4 billion in 2023, driven by wide-reaching investment in deliver y ser vices, but deliver y operators must prioritize value messaging, reward schemes, and subscription models to maintain growth and attract cost-conscious consumers, ” commented Senior Insight Manager Katherine Prowse

Beer Piper Putting Quality First To Deliver Cost Savings For Customers

Beer Piper, home of the automated beer line cleaning system, are offering a package deal to make beer line cleaning simpler, more consistent and ultimately cheaper by focusing on quality

For just £175 a month* customers will receive a beer piper automated cleaning unit and all chemicals delivered bi-monthly This amazing deal also includes installation, training, technical suppor t, a free hygiene star ter pack, discounts on other products, as well as use of the dedicated app and por tal

It’s no secret that times are tough and businesses are worried and the hospitality industr y is no exception Identifying new money saving measures is at the forefront of ever yone ’ s minds and this is where Beer Piper can help

The Beer Piper system is easy to use and can result in major cost savings for customers by reducing the amount of time staff spend on the task – a Beer Piper clean takes just 8 5 minutes! Not only does the system improve staff efficiencies, but it also ensures consistent high quality cleans are achieved ever y time The sealed system mixes the neat beer line cleaner with fresh water directly into the lines, ensuring the correct dilution rate regardless of flow

The superior quality chemicals used and supplied by Beer Piper ensure lines are immaculate and allow customers to ser ve the best pints possible Another advantage of this is

that with time customers can go longer between cleans The automated nature of the system also means that there is no need to manually mix these chemicals thus reducing the associated risks to staff

No CO2 is required with the Beer Piper system so the surging costs of CO2 in the UK need not be a concern The system also uses much less water than a manual clean so this also adds to the cost savings being made As does Beersave – a function unique to an automated line clean as it allows the beer that would usually be wasted and poured down the drain before a clean to be sold, ensuring even more money is saved

Beer Piper moved into a new facility last year along with their sister company Chemisphere UK The extra space has allowed the companies to expand their Research & Development depar tment and invest in new equipment and develop a wider range of products

Beer Piper are currently working on their next generation machine , the new BP5, which will utilise sister company Chemisphere’s game changing powder-based line cleaning product The companies are also developing a training academy as their mission to raise the bar in quality standards in the industr y gathers pace

Visit www.beerpiper.co.uk for more information

*up to 10 taps

Licensed Trade Charity Launches New Support Campaign

With increased emotional and financial pressures being placed on those who work in the drinks industr y, The Licensed Trade Charity has unveiled a brand-new campaign, ‘Because Ever yone Needs A Little TLC , ’ to drive greater awareness of the ser vices the LTC offers and to encourage more industr y professionals to access suppor t when in need

It is estimated that around 250,000 people working in the licensed trade are in need of suppor t at any one time Although awareness of the Licensed Trade Charity has increased in recent years, research has found that the majority of people working in the drinks industr y are still unaware of the suppor t they can access from the charity ‘Because Ever yone Needs A Little TLC , ’ has been launched to impactfully communicate how the Licensed Trade Charity can help, who can access LTC ser vices and to encourage those working in the licensed trade to seek suppor t earlier to prevent an issue turning into a crisis

The new campaign from the LTC is being suppor ted by senior leaders throughout the industr y, who will kick off the campaign with a thunderclap across social media on Monday 20th March, with fur ther activity delivered by the charity and its par tners across social and digital channels, trade events, PR and adver tising The charity will also be distributing material to over 2 000 businesses working in the sale ser vice production or distribution of alcoholic drinks to fur ther communicate the ser vices available which includes emotional suppor t specialist guidance and financial grants

Paula Smith Head of Marketing at the Licensed Trade Charity said “With the cost-of-living crisis biting and

the hospitality industr y facing continued challenges, we are ver y aware this is a tough time for many working in the drinks trade However, if you are struggling, there is free suppor t available from the Licensed Trade Charity ”

“With the launch of this new campaign, ‘Because Ever yone Needs a Little TLC , ’ we are determined to reach more people who work, or have worked, in the sale , ser vice , production and distribution of alcoholic drinks, and encourage greater usage of our ser vices among those who need them Whether you or your colleague requires emotional suppor t specialist guidance or a financial grant we implore you to speak to us because we can stop an issue turning into a crisis, and help you get you back to your best

The launch of this new campaign comes as the Licensed Trade Charity releases its usage figures for 2022, the results of which show that drinks people accessing LTC ser vices since the pandemic has remained markedly high, with the charity helping 36,000 people in 2022, bringing the total number of people helped since the star t of 2020 up to 155k Last year alone , financial suppor t awarded by the Licensed Trade Charity through grants and ser vices reached £1 17 million

Calls to the charity’s helpline has also sustained ver y high numbers with the Licensed Trade Charity receiving 3 173 calls last year up from 2 061 in 2021 and 1 037 in 2020 Of the calls last year 63% were related to mental health

Parkdean Resorts Voices Support for English Tourism Week 2023

Parkdean Resor ts has pledged its suppor t to VisitEngland’s English Tourism Week, an annual celebration of English tourism that highlights the impor tance , value , and vast contribution the sector makes to the UK economy

English Tourism Week taking place this week 17 to 26 March and sees the industr y highlight tourism’s economic impor tance , with English tourism making up 80% of the UK s visitor economy In 2019, English tourism generated over £100 billion a year and suppor ted 2 6 million jobs

The tourism industr y is a major employer of school leavers and young people , and as a business that champions and employs thousands of young people , Parkdean Resor ts is keen to suppor t the campaign

VisitEngland’s campaign aims to increase awareness amongst domestic and overseas visitors of the value and quality of the English tourism offer, whilst also encouraging domestic travel The campaign

also provides an oppor tunity for businesses to engage with local stakeholders such as local MPs to bring attention to tourism’s contribution in their area

Throughout English Tourism Week, VisitEngland is also encouraging people to show suppor t for English tourism on social media by using the #EnglishTourismWeek23 hashtag

This is not the only time Parkdean Resor ts has pledged its suppor t to helping more young people into the tourism and hospitality industr y The holiday park operator joined the Government’s Kickstar t Scheme in 2021, giving young people an oppor tunity to launch a career within the hospitality industr y at one of its 66 parks across the UK As an official Kickstar t employer, Parkdean Resor ts provided young people on Universal Credit and at risk of long-term unemployment with a 6-month work placement, alongside a fully approved training programme , and aims to give them the skills needed to succeed in the industr y

Coffee Shops and Cafés Show Strongest Growth Potential in Food to Go

Lumina Intelligence’s latest market repor t on the food-to-go industr y revealed that coffee shops and cafés are expected to see the strongest growth in share from 2017-2023F, with the top 5 coffee shop/café brands projected to increase their estates by a combined addition of +110 net sites in 2023F This places coffee shops and cafés at the forefront of operators looking to expand their food-to-go business

According to the repor t, coffee is by far the most impor tant breakfast drink, accounting for 61% of all breakfast drink occasions Operators should take advantage of this and ensure they have a high-quality coffee offering to boost business

However, the repor t also found that consumers are increasingly purchasing foodonly, with both food and drink purchases declining by -4 2ppts year-on-year This trend indicates that operators should focus on developing cross categor y meal

deal offers to boost value perceptions and encourage spending

Breakfast meal deals can foster value for money credentials and boost spend

Operators should consider offering breakfast meal deals to attract price-conscious customers and increase their spend

Commenting on the findings, Insights Senior Manager Katherine Prowse stated:

"The food-to-go market continues to evolve and it's clear that coffee shops and cafés are the main focus for operators looking to expand their business With consumers placing increasing impor tance on high-quality coffee and food-only purchases, operators should focus on developing offerings to meet these changing trends "

The repor t provides a comprehensive analysis of the food-to-go market, including trends oppor tunities and growth prospects for key players

Hospitality Titans Raises Over £10K for Strong Gens at Charity Dinner & Auction

On 28th Februar y, hospitality industr y membership group Hospitality Titans hosted their ver y first Charity Dinner and raised £10,880 13 for Strong Gens

Held at Maria G s Fulham, the charity dinner invited members of the group to help raise money for Strong Gens, a non-profit organisation that aims to help children in conflict and crisis by providing them with safe spaces, access to education, and their basic needs

During the event, which was hosted by Hospitality Titans founders Liam Nor val and Pete Warden, attendees were able to enjoy Italianinspired dishes by Maria G’s with all profits from tickets going towards Strong Gens

A charity auction also took place during the dinner with sought-after items like Beyoncé concer t tickets and a football shir t signed by the whole England squad up for grabs

The fundraising event was suppor ted by drinks sponsors Enotria & Coe , providing still and sparkling wines, Solovey, bringing the spirits, and Double Dutch Drinks, supplying mixers to pair

Co-Founder of Hospitality Titans Liam Nor val comments: “At Hospitality Titans, we acknowledge that much of our ability to reach professional success and become business leaders comes down to the privilege of being born in the right place at the right time ”

Strong Gens works to suppor t the children that haven t had this advantage and don’t have access to the tools they need to develop skills, empowering them to thrive and become strong future leaders in their communities We are incredibly proud to have been able to raise such a fantastic amount of money for this superb organisation, which we believe will make a hugely positive impact on children around the world

The National Association of Care Catering Launches its Care Chef of the Year 2023 Competition

The National Association of Care Catering’s (NACC) Care Chef of the Year 2023 competition has opened for entries officially star ting the association’s search for the best chef working in the care sector

The prestigious competition has been celebrating the culinar y talent across the care sector for 23 years Open to all chefs and cooks working in care settings1, it recognises, showcases and celebrates their sector-specific knowledge , skills and flair

The entr y brochure can be downloaded here and the deadline for entries is Monday 24 April 2023

The NACC Care Chef of the Year 2023 competition is once again suppor ted by main sponsor Unilever Food Solutions and event sponsor The Worshipful Company of Cooks

Focusing on the impor tance of food, nutrition and positive mealtime experiences as par t of quality care , entrants are challenged to create an appealing and delicious two-course menu (main and desser t) appropriate for people in a care setting The combined food cost for both courses should be no more than £3 50 per head based on three por tions and it must be nutritionally balanced The menu must also feature at least one product from Unilever Food Solutions’ sector-relevant catering range2

All paper entries will be judged by a central judging panel and the successful chefs that make it through to the next stage will compete at the regional heats in June 2023 Here they will have 90 minutes to produce their dishes and demonstrate their skill set and knowledge under the watchful eyes of the competition judges The judges will be looking for clear nutritional understanding of the foods they are using and how they benefit the needs of their clientele plus culinar y flair through flavours menu balance execution presentation and hygiene best practice

The two highest-scoring competitors from each regional heat will compete for the title NACC Care Chef of the Year 2023 at the national finals on Tuesday 3 October at West Nottingham College

Sue Cawthray National Chair of the NACC said: “The launch of the NACC Care Chef of the Year is always an exciting event This fantastic competition is a highlight of the NACC calendar and a brilliant platform to showcase the skills, knowledge and excellence of chefs working in our sector, as well as the career oppor tunities it offers

Delicious, nutritious food and positive dining experiences are fundamental to quality care , so you could say that the kitchen is at the hear t of a care home It’s therefore only right that we celebrate and champion the

incredible talents of care chefs who, day-in-day-out, ensure the individual and varied needs of those in their care are understood and met with skill flair and dignity

“I encourage ever yone to enter their amazing chefs and celebrate the culinar y excellence our wonderful sector delivers I can’t wait to see how this year ’ s competition unfolds Good luck ever yone!”

Alex Hall, Executive Chef at Unilever Food Solutions, said: “We are ver y excited and proud to continue our sponsorship of the NACC Care Chef of the Year competition in 2023 This competition provides a great opportunity for care chefs around the countr y to showcase their skills and raise the profile of care catering

“Our team at Unilever Food Solutions is delighted to be working alongside chefs within the care sector to ensure that ever y mealtime is the highlight of the residents’ day, be that suppor ting with activities to nutritionally analysed recipes, training, inspiration and competitions like this We look forward to seeing how this year ’ s competitors rise to the challenge and wish them the ver y best of luck ”

The Reverend Keith Powell, Master of the Worshipful Company of Cooks, said: “Once again, the Worshipful Company of Cooks is proud to sponsor the NACC competition For more than 500 years we have been involved in the world of cooker y; initially being responsible for standards of catering and hygiene in the City of London and more recently closely engaged through our suppor t for competitions such as this one in encouraging chefs to achieve high standards that they can then take back into their workplace

“To all competitors we send our best wishes and we look forward to being able to host the winner at our annual Prize Winners’ Lunch when you will be able to sit back and enjoy the results of someone else’s hard work Good luck!

For more information on the NACC Care Chef of the Year 2023 competition and to download the entr y form visit https://www thenacc co uk/events/nacc-care-chef-of-the-year-competition-2023

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 Running from Februar y to March the Epic Eats radio activity is par t of McCoy’s ongoing par tnership with Global radio and will feature a range of on-air adver ts including an exciting competition offering listeners the chance to win their own epic adventure

See the adver t on page 21 for details

Exclusive Elegance and Quality by Design

extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail ensuring a truly outstanding finish Featuring latest technolog y integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a

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

bespoke finish for their Fracino espresso machine Our exper tise caters for individuality – whether it be to enhance a theme or interior design, promote a brandor simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that’s Romano!

sales@fracino.com www.fracino.com

See the adver t on page 13

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!

MAGNIFIQUE BAUBLES

The same great product manufactured using the exact same processes, but adapted for the warmer months 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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• All our products are handcrafted in the U K

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Visit www.gibsonplus.co.uk call 028 9181 8801 or email admin@gibsonplus.co.uk

See the adver t on page 7

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,

Chef Tom Kerridge has joined forces with Knorr Professional Bouillons to launch a new online training hub for chefs ‘The Base’ contains exclusive recipes, video tutorials and training tools that will help other professional chefs to improve their skills in the kitchen

As the new Creative Director for Knorr Professional Bouillons, two Michelinstarred Chef Tom has also developed a range of classic recipes with modern, seasonal twists, each using products from the range in a different way The dishes showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement

There is a better way to feed our future Founded in 2009, Beyond Meat pioneered plant-based meat that is crafted to look, cook and taste like its animal counterpar t while being better for people and the planet Today we ' re growing the plant-based movement globally

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OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown r icecontain no GMOs , antibiotics , hormones or c holesterol They re also pac ked with nutr ients , providing you with a great source of protein and other impor tant benefits you get

Tom said: "Using bouillons in kitchens isn t about cutting corners It s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels ”

Knorr Professional’s Bouillons are available in Powder, Paste and Jelly formats, offering chefs versatility and flexibility in usage and application plus consistent depth of flavour ever y time

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See the adver t on the facing page for details

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For example compared to 80/20 ground beef , our iconic Beyond Burger contains 35% less total and saturated fat fewer calories and a comparable micronutrient profile

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Lamb Weston’s Next Generation of "Really Crunchy Fries"

Lamb Weston has launched its latest potato innovation in the United Kingdom: Really Crunchy Fries Created to satisfy growing demand for unique sensor y dining experiences and sustainably-minded quality ingredients the coated potato product has been formulated to appeal to diners who desire top quality food experiences

When choosing to eat out, one in two diners in Britain want food experiences they can t get anywhere else and right now 75% of them crave indulgent foods that offer sensor y pleasure

Meanwhile , foodser vice operators want added-value products that offer a “ wow factor” moment for their guests, whether they are seeking a memorable in-restaurant experience , or expecting restaurant-quality food as a takeaway or home deliver y On top of this, operators need product solutions that are elegantly simple , reliable and efficient in ever y type of kitchen Altogether this creates a need for a new generation of fries that make operators stand out for all the right reasons

“Expectations on foodser vice operators have never been higher Guests want to be wowed like never before and ever y element of a dish needs to deliver a great quality sensor y experience that goes beyond just taste ” said Pete Evans Lamb Weston’s UK marketing manager “Our innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities And now the time is right to elevate the fr y experience to a new standard in indulgent, sensor y potato enjoyment

Sensor y research by audiologist Dr Natan Bauman has revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in the human brain As this makes crunchier foods more pleasurable to eat, it stands to reason that ser ving Really Crunchy Fries will be a satisfying experience

In a separate sensor y study, Professor Charles Spence of Oxford University found that potato chips with

superior crispy and crunchy sounds were perceived to be more fresh As many consumers regard freshly-prepared foods as better quality frozen fries that look feel and taste more ar tisanal command a higher perceived value and provide a more desirable dining experience

Consumer research and sales data from all foodser vice sectors over the past decade show that diners like the look, taste and heat-holding benefits of coated fries but over this time , fries with a visible , rough or uneven outer texture are perceived as more ar tisanal or hand-crafted

The Lamb Weston team combined this insight with data from chefs and guests that revealed the most impor tant attributes in choosing a high quality frozen fr y are real potato taste , a high level of crispiness and long lasting crunchiness

“We set out with clear vision to create the crunchiest fr y we ’ ve ever made , and with Really Crunchy Fries we have cracked it,” said Evans “This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators ”

The vegan-friendly fries have one of the lowest CO2 impacts of any popular food, at just 0 5-0 6kg of carbon output per Kg of fries produced This is lower than pasta, rice and bread

Really Crunchy Fries are available as a 9x9mm skin-on product, which has a 6% lower carbon footprint to comparable skin-off fries Also available are 6x6mm and 9x9mm skin-off options

What’s more , these innovative fries boast the added benefits of more than holding their heat in excess of 30 minutes, which repor tedly sets a new benchmark for takeaway and home deliver y channels Plus they are free from allergens and suitable for healthier cooking methods, including oven preparation

See the adver t opposite for fur ther details

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 he in-starred JSW Restaurant in Hampshire , and since retirng, I stoc ked my cellar with the joyful w nes of Château de Parenc hère They are my go-to wines and I always receive excel ent 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 compl mented my salmon s salty, smoky notes The c hampagne solic ted muc h pra se 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 ving

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

Spirits and Cocktails

Goldstone Rum

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

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

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

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

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

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

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

To find out more visit www goldstonerum com

Pineapple and Ginger Daiquiri

INGREDIENTS

50ml Goldstone white

Rum®

50ml pineapple ju ce

25ml ginger syrup

25ml coconut water

Ju ce of half a lime

METHOD

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

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

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

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

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

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

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

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

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

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

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

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

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

“The ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

Spirits and Cocktails

Introducing Bareksten – A Premium Range Of AwardWinning

Spirits From The Dark Norwegian Forests

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

Bareksten has bottled the essence of Norway, in both taste and character – dark, wild, breath-taking and dramatic Developed

Stig

& Tonic

Ingredients:

• 35ml Bareksten Botanical Gin

• Premium Tonic Water

• 2 Cherr y tomatoes halved

• Coriander leaves

Method:

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

• Pour Bareksten Botanical Gin in a glass full of ice cubes

• Top up with premium tonic water and garnish with halved cherr y tomatoes and coriander leaves

Osprey Charging Sustainable Resources

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

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

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.

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

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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

JUST HOURS WE MAKE GROUT & TILED SURFACES LOOK BRAND NEW AGAIN!

Hospitality Technology

Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups

When Sage 200 Extra Online was withdrawn it was the perfect oppor tunity for Rober t McCluskey, Financial Controller at The Spa Hotel in Tunbridge Wells, to implement new accounting software that would offer advanced financial analysis, reduce the time spent on manual tasks and gain a competitive advantage for this independent hotel He chose Aqilla’s cloud-based accounting software to help achieve these strategic goals

Explaining his reasons for choosing Aqilla, Rober t said, “Having come from larger hotel groups, I’m used to working with the level of financial analysis you get from bigger applications QuickBooks was never going to do it, and the bigger packages are out of my range , but Aqilla is in that middle space where you can get lots of functionality from quite a light product and a low cost of ownership ”

THE CHALLENGE

The 70-room independent hotel has several revenue streams, including a Spa and Leisure Club, restaurants, conference ser vices and events Different business applications are in place to suppor t each depar tment; the hotel management system covers bookings and housekeeping and a spa and leisure club system manages therapy bookings and memberships There is also a food and beverage till system, which stores information to help manage stock and predict purchasing needs in line with historic trends

There are around 2 000 metrics that can potentially be har vested and analysed daily for improved financial control The data from each system is currently impor ted into Excel However, it wasn’t possible to upload Excel data into Sage This meant that the financial analysis could only span the volume of data the accounts team could manually input each day – on average just 30 lines Par ticularly impor tant following the impact on the business caused by the pandemic , improved financial analysis would help the hotel control costs, increase efficiencies and make more accurate predictions

THE SOLUTION

Sage’s limitations meant that Rober t could only tap into a small percentage of the total data available to him, limiting his range of performance measures and the quality of the insights from such a small data pool Aqilla s Excel Add-In means that Rober t can combine 100 per cent of his data in Excel before impor ting it to Aqilla He explained “I was only able to manually input about 30 lines a day Now I have almost 100 automatically uploaded that I use to check costs and performance

He continued “With Aqilla I push a button and it takes seconds to populate the data The sheer volume it can handle is incredible , and it gives me the kind of detailed insights you’d expect from a much larger system It saves me an insane amount of time maybe as much as two hours a day that I can spend improving efficiency

Rober t also uses Sharperlight, a self-ser vice BI tool integrated with Aqilla that draws information out for repor ting purposes He explained how it saves time tr ying to find the source of discrepancies, “I’d often get to the end of the month and wonder why my spreadsheet is different to the accounts Drawing repor ts from Aqilla via Sharperlight means my repor ting is always in sync ”

Quantifying some of the advantages the finance team have experienced since switching to Aqilla, Rober t added, The daily banking process used to take two and a half hours with Sage With Aqilla it takes less than an hour The bank reconciliation process at month end that used to take three or four days now takes me less than half a day ”

Streamlined, accurate accounting and access to cross-company data can help hospitality businesses recover from the challenges of Covid and get through today’s turbulent economic times Summing up Rober t says “Our accounting needs are basic; bank rec , general ledger and purchase ledger Mainly, I want to get large volumes of data in and out of the system, fast The level of analysis we can get from Aqilla and our ability to combine data from various sources gives us a real advantage I ve got big system analytics from a fast and light mid-range system It doesn’t matter if it’s 10 or 100 lines, I push a button on the toolbar, and the data is in ”

For fur ther information email or info@aqilla com visit www aqilla com

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

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 d

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

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

in Microwaves Food Processors, Toasters etc Internal equipment can be interchanged and clients can effectively specify their preferred layout

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project

So if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal For fur ther information or to arrange a site visit, email: sales@mk-hire .co.uk or call us on 0345 812 0800, or visit our website: www mk-hire co 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

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver high-quality assured dough production The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr yleading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan use , such as at small restaurants and bakeries with an array of different sizes suited to dough handling production from 40kg to 250kg

“LP Group produces fantastic mixers for consistent high-quality ar tisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland

“We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility Bakers can even make batches of just half a dozen loaves or a handful of pizza bases –ideal for smaller requirements, or to use as experimenting and testing, all with less wastage

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors built for many years of use Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements The mixers are capable of handling many types of dough, but are especially suited to ar tisan dough mixtures with hydration greater than 55% with European flour

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-touse control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table Meanwhile , the VIS line is designed for dough capacities from 60kg to 250kg

LP Group mixers are available in the UK and Ireland from baker y equipment specialist EPP For more information visit www.eppltd.co.uk

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

Prepare For Wedding Season With Chic and Cost-Effective Furniture

To make sure the happy couple’s wishes are catered for on their big day, it’s vital to offer seating that’s as flexible as it’s attractive Trent Furniture’s fantastic range of banqueting furniture is designed to tick both boxes

Our Banqueting Folding Table is available in diameters from 92cm to 183 cm, to comfor tably seat groups from 3-4 to 10-12 Its round shape makes it perfect for socialising, but if a rectangular shape is required for the top table , our American Trestle Table is a great choice Wedding chairs need to look stylish while withstanding heavy use Our Harrow Steel Stacking Chair is an economical option available in a silver or gold finish Or for a touch of opulence , opt for the Chiavari Stacking Chair –

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 hospitality business tool that

available in gold, limewash and silver finishes, it features a removable seat pad for added versatility

All our banqueting furniture is great value , making it a viable option for wedding venues to buy different styles to accommodate var ying tastes Not only that, it’s lightweight and stackable too, making it easy to accommodate when not in use

For more information about our elegant and durable range of wedding furniture please call us on 0116 2864 911 or fill in our contact form at www trentfurniture co uk/contact-us

increases 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 sales

TRUST

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

EASY TO INSTALL & USE

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

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

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

• 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