CLH Digital - Issue #156

Welcome to the latest issue of CLH Digital

Our lead stor y makes rather grim reading And, of course it comes as a surprise to nobody in the hospitality industr y

The sector has been warning the government, well, for years, about issues such as hospitality VAT, business rates, duty and a multitude of other problems, but additionally this past 18 months the government has been repeatedly warned that increased costs, with inflation, bank rates and energ y costs, are crippling the sector Now ver y sadly the chickens are coming home to roost

These now closed pubs were , of course , at one time once profitable businesses providing the treasur y with regular “income” in the form of taxes, employment for local people , and were vital hubs suppor ting the local community I think sometimes the problem when we read stories like this in the media, is that we can often be a little detached, but as I have said before that is not the case when you meet people face to face and hear first-hand the issues they are facing

That was the case back in November, when as previously discussed I attended I demonstration at parliament this is where you get real feedback, at the coalface

We protested at Parliament Square and, outside the treasur y, we made as much noise as we possibly could Speakers told some harrowing tales, which are no doubt even worse now that the government have removed energ y suppor t, and operators are seeing bills triple

I think I have said before we are not imper vious here at CLH News Our costs have increased significantly causing us great difficulty and some readers have probably realised that some other publishers have withdrawn from print completely,

they are maintaining a digital presence but they haven't published a printed copy for quite some time now I’m happy to say we have resisted this trend and continue to publish both in print and this weekly digital format

However, the situation of rising costs simply cannot go on, and I am staggered at the government’s “indifference” There really is no other word for it! “Rome is burning, while the government fiddles

I did say last week I cannot for the life of me understand why the government doesn't step in on these unfair contracts where operators were forced to negotiate at the highest possible price and are stuck with them now despite the fact that wholesale energ y costs have fallen

The government could go one better, the bounce back loan, where the government underwrote loans up to £50,000, should be reintroduced for established businesses of, say, over three or five years

I'm sure this would motivate banks to suppor t the business sector par ticularly the hospitality and licenced trade , and it would give operators breathing space until such time that energ y costs subside

A simple solution that would keep operators trading people employed and revenue flowing into the treasur y

I was angered to see that one in twenty restaurant bookings since the beginning of the year result in no-shows, the absolute bane of any hospitality operator

They are a massive unwelcome problem for the hospitality unlicensed on trade sector As one of the industries hardest hit by the pandemic the financial impact of no-shows is one that operators can ill-afford right now Once bookings fail to materialise any operator will almost cer tainly be looking at a loss for the shift

I remember it well! I'm sure in cer tain cases that are reasonable and justifiable excuses, but there will be other cases where it is just downright bad manners!

Mind you I had a couple of other instances when I had my wine bar/restaurant here in Bournemouth which made my blood boil One was a couple who told me they were “celebrating an anniversar y ” and pushed the boat out with cham-

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pagne etc only to sneak out of the fire escape without paying, and another time when another couple , again pushing the boat out paid, with a cheque that turned out to have been stolen

Those were the days when you wrote the cheque number on the back of the cheque The High Street bank refused to honour the cheque even though I had followed all the rules that they themselves had laid down It was two pounds under the bank guarantee limit, the bank guarantee card was given to me to put the number on the back of the cheque , and I did examine the signatures which were ver y similar

So, what did I do when the bank refused to honour their own guarantee and I was £98 pounds out of pocket? I took the bank to cour t citing that the only reason I accepted the cheque was because of their guarantee , had they not issued a guarantee card which accompanied the cheque I would have refused to accept it They counted with the cheque and the cheque book was stolen from a parked car a month earlier, and I counted that if they, the bank issue guarantees in such a casual and haphazard manner then they must accept liabilities for misuse

The judge transferred the case to a higher cour t after which the bank immediately settled!

Times, of course , are different now but sadly the issue of “ no shows” remains It is better I understand falling from 11% to 6% but still cost the sector over £12 5 billion a year

This is down from a previous high of £17 5 billion a year, never theless a staggering sum and we will be contacting some industr y exper ts to see how we can bring this down!

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

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

EDITOR

Peter Adams

60% Rise in Pub Closures During First 3 Months of 2023

(CONTINUED FROM FRONT COVER)

Pubs are grappling with soaring energ y costs, rising food prices, and weakened consumer demand with landlords being forced to increase menu and drinks prices as well as cut costs as the Government’s suppor t for non-household energ y bills fell away

BILLS TRIPLE

Simon Clear y, who runs the Plough at Great Chesterford, near Saffron Walden in Essex, said he will close the doors at the end of April after his gas and electricity bills almost tripled from £13 000 a year to £37 000 a year

“Initially we were ver y upset but honestly that’s more turned into relief now It’s got to a point where it’s become unprofitable and for the last few months we have been unable to pay ourselves a wage , meaning we have been working for nothing We just can’t carr y on with these bills ”

Mr Clear y, who has run the 150-year-old pub for the last five years, said his Januar y gas bill alone was more than £2,100 compared with £460 for the same month a year earlier

VALUES FALL

Alex Probyn, President of Proper ty Tax at Altus Group, said “Pubs have seen their values for the business rates tax fall 17% overall and, with measures taken at last year ’ s Autumn Statement, that will mean a tax saving of £5 500 for the average pub but that simply won’t compensate for the energ y suppor t being lost making plots even more attractive for alternative investment ”

The British Beer and Pub Association has warned that the average energ y bill for a pub will rise by £18,400 a year from this month with the Energ y Bill Relief Scheme ending

GOVERNMENT INTERVENTION ESSENTIAL

Responding to figures Emma McClarkin Chief Executive of the British Beer and Pub Association said:

“Energ y bills are decimating our sector with extor tionate costs wiping out profits and closing pubs at a faster rate than the pandemic Pubs that were profitable and thriving before the energ y crisis are being left with no option but to shut up shop We have been raising the alarm for months that energ y costs are posing an existential threat to pubs across the countr y and these figures are evidence of that

“It is essential that the Government inter venes to ensure energ y suppliers are offering the option of renegotiation to pubs locked into unmanageably high energ y contracts Make no mistake , the longer this goes on the more pubs will be lost forever in communities across the countr y, something must be done immediately to save them ”

“NO END IN SIGHT”

New data today showing food ser vice price inflation remains above

20%, coupled with rising energ y costs and a lack of suppor t, signals the need for urgent inter vention to save hospitality businesses

With sustained inflation showing no meaningful sign of abating and price rises mounting across the board for hospitality businesses UKHospitality is urging energ y regulator Ofgem to force suppliers to engage in automatic renegotiations for those businesses paying the highest costs

Energ y suppliers are also being asked to play their par t and offer the option of spreading payments over a longer period time , to help cashflow

UKHospitality Chief Executive Kate Nicholls said: “It’s becoming ever more clear that this level of inflation is simply not going to budge for a significant period of time and, while there have been extremely marginal reductions, there appears to be no end in sight for businesses

“The 20% level of inflation in food ser vice we ’ re seeing confirmed once again today, alongside the £7 3 billion per annum in rising energ y costs as a result of the reduction in government suppor t, is unsustainable We have already seen 150 pubs lost for good so far this year2 and that really is the tip of the iceberg if nothing is done

BUSINESS FAILURE

“Energ y costs, food price inflation and staffing shor tages are a triple whammy that are dragging businesses to failure Something has to be done or hospitality will look like a shell of itself in a year ’ s time

The simplest action on offer is to get energ y suppliers in line It s Ofgem’s job to do that and we need to see action urgently Automatic renegotiation of the highest cost energ y contracts, signed during the peak of the crisis, needs to be enforced and suppliers need to show flexibility in their payment rates

“Those two actions would remove a huge weight from the shoulders of businesses and decrease the possibility of venues having to put up prices to sur vive , which ultimately fuels inflation ”

Pub Wi-Fi Data Sheds Light On Post-Pandemic Habits

The hospitality sector has never been under so much pressure to engage customers, attract them, and keep them loyal Whether you operate a pub, a hotel, a restaurant or another type of business, technolog y in 2023 is about far more than efficiency and security – though these remain impor tant

Solutions today can offer businesses incredible insights into customer behaviours and preferences, and facilitate new ways of reaching them You can even use your data to offer your customers tailored rewards and personalised messages, increasing their loyalty to your brand

We were first to market with a white-labelled guest Wi-Fi solution back in 2005, and in the 18 years that have passed an exponential digital transformation has taken place across the hospitality sector which continues to this day While research has shown that the vast majority of pub customers expect to see increased technolog y in their local <https://www walesonline co uk/whats-on/food-drink-news/britonswant-pubs-future-high-25118627> the hospitality sector as a whole has some catching up to do, and hotels still have a reputation for being slow to adopt new innovations <https://skift com/2022/12/22/hotels-are-still-too-slow-to-adopt-techpost-pandemic/>

We recently teamed up with our customer Robinsons Brewer y & Pubs, which has 260 pubs across the Nor th West of England, to uncover how drinkers Wi-Fi habits have changed since the Covid-19 pandemic

Our data revealed that watching the Six Nations in pubs has never been more popular : a whopping 40% more people connected to pub Wi-Fi on their devices for the first Six Nations fixture of 2023 than they did in 2022

We also found that the weekend is star ting earlier than pre-pandemic Sunday was the busiest day for pubs in 2019, but Fridays are now neck and neck with Sundays as each day accounted for 19% of the connections in 2022 Thursdays are now the new Friday, with connectivity on Thursdays in 2022 the same as Fridays in 2019 (by connectivity %)

By Jon Shaw, Director and Founder, EvolveODM (www evolveodm co uk)

We also looked at the ages of people connecting to pub Wi-Fi comparing last year ’ s data to pre-pandemic data The number of over 60s in pubs on the rise as 2022 saw a 45% increase , compared to 2019’s pre-pandemic levels, in this age group connecting to pub Wi-Fi While all other age groups have not significantly changed their Wi-Fi habits since 2019, the 26-35 group (which includes most Millennials) also saw a 43% increase in 2022

This data is helping to inform Robinsons and other licensees of pub footfall ahead of the Rugby World Cup star ting in September, and helping them to craft rewards and offers that genuinely resonate with their customer base

Using a guest Wi-Fi solution provides a wide range of benefits that pubs, hotels and restaurants should take advantage of if they want to remain competitive in this increasingly digital world The data captured on customers can include email addresses, bir thdays, and demographics, which can be used to create targeted marketing campaigns and promotions This can even be used to create personalised messages such as promotional offers, event announcements, or loyalty programme information, which are tailored to their interests The solution can also integrate with the company ' s loyalty program, allowing customers to earn points or rewards for using the Wi-Fi network

It s even possible to use social media integration to promote your business s social media channels, and you can galvanise your customer ser vices by providing a platform for customers to ask questions, provide feedback, or repor t issues Increased brand awareness is another key benefit, as customers have a seamless branded experience from the moment they log in to the Wi-Fi

In 2023, data capture is clearly king When it is combined with an approach that keeps the customer’s needs at the hear t of your business, data capture can facilitate a deeper understanding of and connection to your customer base that suppor ts you to roll with the punches of today’s hospitality industr y

Boutique New Forest Hotel Serves More Than 25,000 Guests in Just Three Months Following Multi-Million Pound Refurbishment

A boutique hotel in the New Forest is reflecting on a highly successful first three months since reopening its doors at the end of last year – with espresso mar tinis and lobster macaroni already proving guest favourites

Stanwell House , a privately owned luxur y hotel situated in the hear t of Lymington, has recorded a notable 25,603 covers since its reopening, including 12,000 from the Salt Bar, the hotel’s informal yet comfor table and stylish dining space – one of three dining options available

Reflecting on the past few months, Lance Bar tlett, General Manager at Stanwell House said: “We’re thrilled with the way our first few months have gone , especially during what has been a difficult time for hospitality The statistics speak for themselves, we ve had a ver y busy, but fun few months and ever y member of the Stanwell team has stepped up to deliver exceptional ser vice

We d like to thank all our guests, tourists and locals, for their custom and keeping us busy We will continue to focus on providing our guests with the best possible experience and we look forward to what the summer has in store "

Following its multi-million pound refurbishment, which transformed the Georgian proper ty into an elegant and welcoming destination, guests have enjoyed a selection of drinks including 414 bottles or 2,484 glasses

of Sea Change prosecco While Espresso Mar tinis have proven to be the top-selling cocktail alongside Birra Morretti as the most popular beer on tap For those who prefer a non-alcoholic beverage , an Americano has proven extremely popular, with the black coffee topping the barista char ts

When it comes to food, the Salt Bar's lobster macaroni has emerged as a standout dish, while their sticky toffee pudding is also a crowd favourite for desser t However, the salted caramel fondant reigns as the most popular desser t in the Samphire Restaurant – where the hotel delivers attentive ser vice , sumptuous décor and great food The restaurant’s reputation has seen a flurr y of guests flock to the High Street hotel, including renowned food critic Grace Dent, who described the red shrimp risotto as ‘ gorgeous ’ , whilst ever ything sweet she saw looked ‘delicious’, before opting for the dark chocolate and gingerbread marquise

Chris Wheeldon, Head Chef at Stanwell House said: “Whilst there have been some clear favourites on the menu, we ’ re continually reviewing our dishes to provide the best seasonal options for our guests, using quality locally sourced produce where we can It will be interesting to see what appears top of the list in the next few months following the introduction of our spring and summer menus ”

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Easter Weekend Lifts Spending Across Hospitality and Leisure

New data from Barclays shows that Hospitality and Leisure businesses benefitted from a 2 7% per cent increase in the total number of sales over the Easter Bank Holiday Weekend (7-10 April) – compared to Easter 2022 – as Brits made the most of the warmer weather and enjoyed days out after months of cutbacks

The categories which saw an uplift in transaction volumes, compared to the Easter Bank Holiday weekend in 2022*, include:

Restaurants

o Up 3 09 per cent

• Camping & Caravan sites:

o Up 8 4 per cent

• Spor ts centres (including football and golf):

o Up 21 per cent

• Fast Food

o Up 0 5 per cent

Marc Pettican Head of Barclaycard Payments said: “After a period of reduced non-essential spending, it’s encouraging to see so many Brits make the most of their Easter celebrations this year Consumer spending surged across Hospitality and Leisure as people enjoyed the sunshine across much of the UK this weekend and headed out to restaurants, camping and caravan sites, and spor t centres

“While our research shows that half of consumers are consciously tr ying to cut back on discretionar y spending overall, this uplift in transactions demonstrates that many Brits are still keen to spend their time off outdoors, socialising and eating out with friends and family This will be welcome news for UK businesses amid the rising cost of living, and as they look forward to another boost in trade over the Coronation weekend and upcoming May bank holidays ”

City Hotel Checks in on Climate Action

GUESTS at a forward-thinking Scottish hotel will have the chance to make a meaningful contribution towards improving the environment, simply by forgoing housekeeping visits mid-stay

Ten Hill Place Hotel in Edinburgh will contribute towards ecological initiatives ever y time a guest opts out of room cleaning during a two-or-more night stay

Contributions made by the hotel, which is owned by the Royal College of Surgeons of Edinburgh, when guests abstain from housekeeping will offset half a tonne of CO₂e a night

The new collaboration with Ecologi has already resulted in 100 tonnes of CO₂e offset through a verified carbon avoidance project in Thailand, generating electricity from wind 100 tonnes of CO₂e is roughly equivalent to 55 roundtrip flights from London to New York

The next project set to receive suppor t will be a small-scale onshore wind power project in Sri Lanka – with projects set to change ever y four months

The new initiative follows a major carbon audit on ever y aspect of the hotel’s operations by Carbon Futures Ltd and Business Energ y Scotland which has already resulted in rolling out daylight sensors and set the plans for plant equipment upgrades that would help the Old Town hotel introduce its own energ y sources

Mark McKenzie , General Manager at Surgeons Quar ter which operates the 129-bedroom hotel, said:

It s ver y impor tant to us that we make decisions which positively impact the environment and ensure this is at the hear t of all of our operations – while also actively encouraging guests to minimise their effects on the environment

“Ten Hill Place Hotel is a good choice for conscious consumers as we are committed to doing our bit for the planet With more and more people looking to live a greener life at home –it makes sense to stay at a hotel with similar ambitions

“However, we ’ re still mindful of the effects that travel and the tourism industr y have on our planet which has been reflected into how we fulfil all our green commitments and continue the highest standards possible ”

A doorhanger has been designed for all guest rooms explaining the initiative with a QR code linking to the venue ’ s Ecologi profile so guests can learn about the various projects suppor ted to date

Linda Adams, Head of Par tnerships at Ecologi, said:

“When businesses put sustainability in their plans, the list of wins really does go on and on It is great to be working with Surgeons Quar ter and see organisations stepping up and taking climate action to make a positive difference ”

The venue ’ s commitment to sustainability has been ongoing for many years In 2019 the hotel joined a Scottish Water campaign and removed single use bottles of water in the 129 bedrooms to reduce plastic waste This has already saved around 80,000 plastic bottles and £22k per year

Casual Dining Brands Partner with Multiple Delivery Aggregators, Driving Growth in UK Foodservice Delivery Market

According to the Lumina Intelligence UK Foodser vice Deliver y market repor t, the market is set to value £14 4 billion in 2023F, with a growth rate of +7 8% The growth is underpinned by continued high inflation and increased fees across deliver y platforms, as well as operators driving growth through upselling on third par ty platforms, rolling out fur ther deliver y ser vices, and creating vir tual and deliver y-only brands

The repor t also highlights that two in three foodser vice channels have increased their share of the deliver y market from 2017-2023F Branded traditional fast food, branded restaurants, and pubs are expected to have led share growth in the market from small bases Deliver y has been crucial to brand strategies with operators optimising site designs to maximise deliver y revenue

Deliveroo has increased its share of occasions year-on-year driven by regional growth Deliveroo’s growth of +1 1ppt to 17 2% has been driven by its new McDonald’s par tnership, as well as the utilisation of data col-

lected through its Editions business Aggregators have increased profitability in 2022 through increasing fees, stacking, and streamlining head office operations

Fur thermore , four in five casual dining deliver y brands work with multiple deliver y aggregators The majority of casual dining brands (77%) now offer a deliver y ser vice , with 82% par tnering with more than one aggregator As more operators add a deliver y ser vice , aggregators are increasing deliver y fees and reducing minimum orders to allow for low ticket transactions

The repor t concludes that foodser vice deliver y is set to continue to grow its share of the total eating out market, to 12 8% in 2026F Channels including fast food, restaurants, coffee shops, and pubs are expected to see higher propor tions of revenue coming through the deliver y channel Many growing channels are benefitting from relatively low-ticket offerings and growth oppor tunities across different day-par ts

UK Chefs Visit Norway on Study Trip with the Norwegian Seafood Council

Some of the UK’s top emerging chef talent have visited Norway, the whitefish nation, on a trip organised by the Norwegian Seafood Council and led by Seafood from Norway chef par tners, Michel Roux and Simon Hulstone The chefs have under taken a discover y into why origin matters when it comes to sustainable seafood

Visiting Norway’s cold, clear waters and the fishing communities that have remained the beating hear t of the countr y for thousands of years has been a truly eye opening experience for many of the chefs, which include: Nikita Pathakji MasterChef The Professionals 2022 Winner ; Aled Williams winner of the CHEF & Restaurant Magazine lockdown chef competition; Kyle Bowman 2022 Sodexo Chef of the Year ; and winners of the last four Young National Chef of the Year competitions

William Keeble , Edwin Kuk, Dan Cornish and Mae Dionio

The chefs have been exploring the wild nor thern territor y of Norway, taking a trip through harsh winter landscapes, visiting fiords and mountains to reach Tromsø, Honningsvåg and Skarsvåg, the world s nor thernmost fishing village The educational agenda gave a deep dive into Norway’s responsible fisheries management and quality measures, in addition to time with locals to understand how the seafood industr y helps keep coastal communities thriving, especially in the far nor th

The group were challenged to catch their own supper from cold, clear waters around Honningsvåg with local producer Cape Fish at the helm to explain the impor tance of quality, from catch to market The catch of the day was then cooked over an open fire in a traditional lavvo by acclaimed Norwegian chef, Gunnar Jensen With seasonal skrei flamed with garlic and tarragon, followed by red king crab with herb butter, smoked cod’s roe and pan-fried cod’s liver the chefs were treated and inspired by a host of traditional Nordic delicacies

Norges Råfisklag the Norwegian sales organisation for cod fish and shellfish delivered educational talks

along the way detailing Norway’s world-leading responsible fisheries management practices – from pioneering quotas regulations and zero discard policies to diverse fishing fleets and investment in the latest research, equipment and technolog y

Mae Dionio, winner of Young National Chef of the Year 2022 from Le Manoir aux Quat’Saisons commented, “It’s been really interesting to learn about the provenance and processing of seafood from Norway – often using the whole fish with minimal wastage It was great to meet the owner of the boat and see the quality of Norway’s cod which was incredible I found it fascinating to see what they do with the whole fish from the tongue and liver to the flesh – how they fillet it is amazing How the Norwegians use the roe has given me to some great ideas to take back to the UK ”

Michel Roux added: “The beauty of this par ticular trip was that we were finally able to take Young National Chef of the Year Competition Winners, who missed out due to Covid travel restrictions, to Norway – and it really did blow their minds For me it was great to reconnect with the Norwegian fishermen and chefs and enjoy dishes like the Skrei Mølje – made with beautiful white and flaky steamed seasonal Norwegian cod, with lashings of roe and liver, boiled potatoes and chopped onion It really doesn’t get much better than that, with the products really speaking for themselves The young chefs have come home brimming with ideas to take back to their kitchens thanks to their experience tr ying such amazing produce ”

Whilst Victoria Braathen, UK Director for the Norwegian Seafood Council said: “It was a pleasure to welcome such a talented group of young chefs to Norway, the whitefish nation, and illustrate first-hand why origin matters when it comes to sustainable seafood Being able to demonstrate Norway’s pioneering stock management and wild fishing processes is always a real eye opener for those that haven’t visited our fishing communities before , and the group were able to enjoy cooking and tasting our fresh seafood right at source , from our seasonal cod to haddock, salmon and red king crab In the words of our chef par tner, Michel Roux, the proof is always in the eating!

Only a Week to Go Until Food & Drink Expo

Doors to Food & Drink Expo open next week at the NEC , Birmingham (24th – 26th April)

Opening its doors as par t of the UK Food & Drink Shows, the flagship event for the food and drink industr y will offer visitors an unrivalled oppor tunity to see the latest trends products and challenges set to shape the sector in 2023 and beyond

A SHOWCASE OF INNOVATION

With over 180 products at Food & Drink Expo stamped with the ‘Innovation’ seal of approval, the show is set to be a hotbed of new and exciting product launches Take Cutwater Spirits founded on a mission to provide quality cocktails in a can Their three flavours – Lime Margarita Passionfruit Mojito and Rum Mint Mojito – will be launching on Stand P198 Meanwhile , Polaris Elements Limited (Stand H180) will be showcasing their state-of-the-ar t EPOS and payment device , mPay – designed to speed up ser vice and eliminate human error

Find out more here

BIG NAME EXHIBITORS

With over 200 exhibitors expected on the show floor there’s going to be a real wealth of products on display Belvoir Fruit Farms Ltd (Stand K278), Chaucer Foods Limited (Stand J279), Food & Drink Federation

(Stand H209), Meadow Vale Foods (Stand J231), and Radnor Hills Mineral Water (Stand P220) are just a handful of the brands preparing to showcase their wares at the show in April See the full list of exhibitors here

UNRIVALLED EXPERTISE

A speaker line-up including industr y heavyweights such as Kate Nicholls, OBE, Chief Executive of UKHospitality, Marisa Heath, CEO of the Plant-Based Food Alliance , Karen Betts, CEO of the Food and Drink Federation and Will Shu CEO & Founder of Deliveroo will be taking to The Grocer Live Stage to discuss and engage with many of the complex issues facing the industr y today Q&A sessions at the end of each panel discussion will also allow visitors the opportunity to tap into our speakers’ specialist knowledge with their own burning questions See the full line up of speakers and seminars here

The UK Food & Drink Shows are a product of the award-winning team at William Reed Register now: https://food-drink-expo-2023 reg buzz/

‘No End in Sight’ – Businesses Unable to Cope with Sustained Inflation

New data today showing food ser vice price inflation remains above 20%1, coupled with rising energ y costs and a lack of suppor t, signals the need for urgent inter vention to save hospitality businesses

With sustained inflation showing no meaningful sign of abating and price rises mounting across the board for hospitality businesses, UKHospitality is urging energ y regulator Ofgem to force suppliers to engage in automatic renegotiations for those businesses paying the highest costs Energ y suppliers are also being asked to play their par t and offer the option of spreading payments over a longer period time , to help cashflow

UKHospitality Chief Executive Kate Nicholls said: “It’s becoming ever more clear that this level of inflation is simply not going to budge for a significant period of time and, while there have been extremely marginal reductions there appears to be no end in sight for businesses

The 20% level of inflation in food ser vice we re seeing confirmed once again today, alongside the £7 3 bil-

lion per annum in rising energ y costs as a result of the reduction in government suppor t, is unsustainable We have already seen 150 pubs lost for good so far this year2 and that really is the tip of the iceberg if nothing is done

“Energ y costs, food price inflation and staffing shor tages are a triple whammy that are dragging businesses to failure Something has to be done or hospitality will look like a shell of itself in a year ’ s time

“The simplest action on offer is to get energ y suppliers in line It’s Ofgem’s job to do that and we need to see action urgently Automatic renegotiation of the highest cost energ y contracts, signed during the peak of the crisis, needs to be enforced and suppliers need to show flexibility in their payment rates

“Those two actions would remove a huge weight from the shoulders of businesses and decrease the possibility of venues having to put up prices to sur vive , which ultimately fuels inflation

Gwynedd Pub Diversifies with Community Garden to Support Local Residents

The Tafarn y Plu, which is also known at the Feathers Inn, in Llanystumdwy, Gwynedd in Nor th Wales, has diversified its pub s offer by extending its community garden and allotment to help local residents get together and to help combat loneliness and isolation

Exper t help and a Community Ser vices Fund grant from Pub is The Hub was provided to help with the purchase of raised beds, the creation of a sensor y garden and improved pathways to make the garden more accessible Volunteers from the village gave over 70 hours of their time to help develop the community garden and get it ready for spring There are now also oppor tunities for more volunteers including those with mobility issues, to be involved in the upkeep of the garden There are also plans this spring to get the garden s sensor y and wellbeing area ready, which is located near a former Chapel on the site There are also exciting plans for the local primar y school to help with some of the raised beds to educate and show local children how to grow their own food

The pub is located in former Prime Minister David Lloyd George’s home village of Llanystumdwy It was purchased by members of the local community in 2019 who set up a community benefit society called Menter y Plu This is the second 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 Publican Siôn Jones said: “This community garden will give local people the chance to grow their own food in a safe and friendly environment The raised beds, along with the new accessible pathway means the project can include ever yone from older people with mobility issues, to the disabled to young children

He adds: “We also have plans for a self-ser vice garden hut where people can leave a donation and purchase fresh food grown in the garden The contact offered by gardening in an allotment environment will be a great help to combat social isolation in this rural area

Wales Regional Advisor for Pub is The Hub Malcolm Harrison said: This community garden will be an ideal place for people of all ages to get together and socialise

This pub is the hub of its local community that is helping people form friendships and connections in a healthy, outdoor environment We are continuing to help pubs in Wales to diversify to help their local communities whether that is projects such as community gardens, village stores or cafés ”

New Research Shows That Four in Ten 18-30 Year Olds Have Been Left on Their Own by Their Friends on a Night Out

● 43% of young people said that they had been intentionally or unintentionally left on their own in a bar or club;

● Over half of people (53%) aged 18-30 questioned said that they had felt unsafe or uncomfor table on a night out;

● One quar ter said that they didn’t believe they would be able to tell the difference between someone who was drunk and someone who’d been spiked;

● Young people are calling for venues to make people feel safer by having safe waiting areas, phone charging sockets and better trained staff

New research by leading bar group Nightcap PLC shows that young people are being left alone on night’s outs with 48% of women and 31% of men revealing that they had been left Over half of those questioned said that they had lost their friends in a crowded venue and 33% said that their friends had left early

OTHER REASONS INCLUDE:

● 47% of those questioned said that they couldn’t communicate with their friends (e g phone batter y died);

● 30% said that they had left of their own accord;

● One quar ter (25%) said that their friend went home with somebody else or hooked up;

● 24% said that they had had an argument with their friends

The research was commissioned by Nightcap PLC , which has 36 bars and restaurants across England, as it launches its ‘Nightcap Safer Together’ campaign The campaign, which star ts on March 31st, will focus on customer safety and security throughout all its venues and will encourage bar-goers to look out for each other

As par t of the new campaign Nightcap is launching a char ter which includes a pledge to provide extensive training to staff The new training will focus on empowering staff to make sure ever yone feels safe in Nightcap

venues and will include specific training on vulnerability awareness, dispersal protocols and how to suppor t victims of intoxication, violence , aggression, drugs and spiking if these incidents occur Going forward, the mandator y training will form par t of all company inductions and training programmes for both internal team members and external security agencies that Nightcap work with

Sarah Willingham, CEO and Founder of Nightcap PLC comments:

“This research shows that we are ‘safer together’ on nights out We need to have each other's backs and ensure that we ’ re all looking out for each other From our friends to the staff in our bars, we must do all we can to make sure that people feel safe and are as safe as they can be It’s so impor tant to me that the women and men in our bars feel that they can let go and have a great night out in a safe environment At Nightcap we are training all our staff and are committed to making sure that ever yone feels safe with our new char ter which we ll be launching this Friday Whether it’s needing a safe place to repor t anything that has made you feel uncomfor table , taking time out or simply charging your phone so you can send that all impor tant ‘I’m home safe’ message , we will have your back ” “I’ve spent decades in this industr y and it’s work like this that really matters - I hope that more people will get behind our campaign so our customers feel that we are all ‘safer together’ ” Nightcap’s char ter will include tips and their commitment for people on how to keep safe in their venues These will be available to all customers and will be promoted in all Nightcaps venues

OUR COMMITMENT:

1 Bad vibes – If you feel uncomfor table in anyway, please let a member of our team know

2 Better together – Stay together and look out for each other

3 We’ve got you - Free spiking test kits available behind the bar

4 Stay juiced - Ask us for a phone charger cable Because I’m home safe texts are impor tant

5 Check yourself - We have a zero-tolerance approach to abuse , hate , assault or harassment of any kind

Greene King Pub Partners Licensees Celebrate 30th Anniversary

Greene King Pub Par tners, the leased, tenanted and franchise division of Greene King, has celebrated the 30th anniversar y of one of its Par tners

Couple Siobhan and Chris Humphrey took on The Red Lion in Bromley, South East London in 1993 and have run the pub ever since

During their 30 years of tenure , the couple have turned The Red Lion into a proper community pub that provides a warm and friendly atmosphere The pub is known locally for its exceptional selection of well-kept ales which has seen it win C AMRA awards and even be featured in The Good Beer Guide 26 consecutive years in a row As well as its great beer, the pub ser ves fresh stone-baked pizzas popular with pub-goers

In recognition of Siobhan and Chris dedication and commitment to The Red Lion and the local community it ser ves, Greene King Pub

Par tners Managing Director Dan Robinson presented the couple with a specially made plaque to showcase in their pub Siobhan and Chris Humphrey, licensees for The Red Lion, said: “We feel incredibly proud to have been par t of the local community for the past 30 years Our pub has always been more than just a place to drink and eat; it’s a place where people come to socialise and create memories We would like to thank our customers, staff and Greene King for their suppor t over the years and we look forward to many more happy years at The Red Lion!”

Dan Robinson Managing Director of Greene King Pub Par tners said: “We are thrilled to celebrate 30 years of our par tnership with Siobhan and Chris at The Red Lion Their commitment to ser ving the local community is truly inspiring Congratulations to Siobhan and Chris on this incredible milestone We are proud to call you our Par tners and look forward to continuing our par tnership with you in the years to come ”

New Data Reveals High Confidence Levels for UK Inbound Tourism Industry

The latest data from leading travel trade association UKinbound shows that confidence levels for the UK s inbound tourism industr y are at their highest level for the past three years

The association, which represents over 300 UK tourism businesses that ser vice international tourists visiting the UK (inbound tourism), under took its latest business barometer member sur vey in March 2023

CONDUCTED BY QA RESEARCH, THE SURVEY SHOWS THAT:

• 86% of respondents said they were feeling confident about bookings and revenue for the next 12 months (compared to 63% of respondents in April 2022, 34% in April 2021 and 11% in April 2020)

Expected or confirmed bookings for Q2 of 2023 are at the same level or higher than they were pre-pandemic for nearly two thirds of businesses responding to the sur vey

Just over two thirds of businesses responding to the sur vey stated they expected revenue for Q2 of 2023 and booking levels for Q3 of 2023 to be the same or higher than before the pandemic

• There is strong demand from US visitors to come to the UK with nearly half of businesses (48%) responding to the sur vey repor ting they are seeing growth from this market

Businesses were also asked if they had seen an increase in bookings or enquiries from international visitors due to The King s Coronation and/or The Eurovision Contest in May but only 16% of respondents had seen an uptick in business due to these events

Joss Croft OBE, CEO of UKinbound commented “It is a relief to see that so many businesses in the inbound tourism industr y are feeling so confident about current and future bookings and revenue and that there is a ver y high demand from our US visitors to come to the UK

“The return of the Chinese market will of course take some time to come back and although our members are not repor ting a huge increase in interest or bookings from international visitors related to the for thcoming Coronation or Eurovision Song Contest – we know that historically we usually see an increase in the desire to visit the UK after these type of events have taken place due to the substantial

Drinks Sales Flat in the Final Fortnight of March

On Premise drinks sales hovered either side of last year ’ s levels over the second half of March, CGA by NIQ s latest Drinks Recover y Tracker data shows

Average sales by value in managed venues were down by 3% in the seven days to 25 March the poorest week of 2023 so far They recovered to finish 4% ahead in the following week to last Saturday (1 April) However, with inflation still in double digits, trading remains well behind March 2022 in real terms

As is usually the case in the Spring, sales were heavily influenced by the weather Rain and low temperatures in the week to 25 March compared unfavourably to the sunshine of one year ago, keeping people out of pub beer gardens and terraces But the weather picked up in the following week, making for more positive comparisons with March 2022

Day-by-day sales over the last two weeks of March fluctuated from a low of 11% down on 2022 to 15% ahead Stronger days included Sunday 19 March (up 15%) and Wednesday 29 March (up 12%), when the weather was par ticularly sunny

The Drinks Recover y Tracker’s breakdown of sales by categor y also shows the impact of the weather In the week to Saturday 25 March, beer (down 1%) and cider (down 16%) suffered because of the lack of outside drinking but they bounced back the following week to finish 5% and 10% ahead year-on-year respectively

The wine categor y (up 11% and 3%) had two good weeks as many people stayed indoors, but spirits (down 13% and 6%) fared badly year-on-year, as they have for most of 2023 so far Sales of soft drinks (up 3% and down 1%) were broadly flat across the for tnight

“Small differences in temperature can make a big difference to sales at this time of year and that’s how it proved in the last two weeks of March,” says Jonathan Jones CGA’s managing director UK and Ireland “A difficult third week of March was followed by a much better final week highlighting the fragility of year-on-year growth in 2023 Operators and suppliers will be pinning hopes on sunshine over the Easter weekend to bring consumers out to drink and loosen their spending despite the ongoing cost of living challenges

Entries are Being Sought for the National Pubwatch Awards 2023

Pubwatches are being encouraged to enter the 2023 National Pubwatch awards, sponsored by JD Wetherspoon, which recognise the work of schemes and their effor ts to provide safe drinking environments Finalists will get to attend a prestigious awards dinner in the House of Lords on 17 October 2023

Chair of National Pubwatch Steve Baker OBE said:

“These awards promote good practice and recognise those pubwatches and publicans that are working hard to provide safe and responsible drinking environments

He added: “This national award is a fantastic oppor tunity to promote the work of a local Pubwatch scheme receive recognition at a national level and celebrate these achievements at a prestigious event

Wetherspoon legal director Nigel Connor said: Pubwatches only work because of the fantastic day to day effor ts of their many members but it is still important to specifically recognise those schemes and individuals which go the extra mile and provide an example to others The National Pubwatch awards help do that and Wetherspoon is pleased to suppor t them for the four th successive year ”

The 2022 winner was Reading Pubwatch, which was recognised for the range of new initiatives launched

including a new standard operating procedure for licensed premises, a drink spiking campaign, increased security searches and the running of anti-terrorist seminars The pubwatch was also rewarded for its robust banning system that has had over one hundred offenders being banned for a period of three months through to five years

Bill Donne , honorar y secretar y of Reading Pubwatch, said: “We were honoured to have won the prestigious National Pubwatch of the Year award in 2022 against stiff competition To receive the award at the House of Lords was such a highlight

He added: “You need tenacity and resilience to run a successful pubwatch and that is how Reading has lasted for 20 years The win has given members a real boost that the par tnership working we spearhead with organisations such as the council, Police , BIDs, street pastors, Fire and Rescue , and the Security Industr y Authority is really proving successful in creating a safe late-night economy ”

The application process will close on Friday, 18 August 2023

To submit an on-line application to enter the National Pubwatch Awards 2022 now go to www nationalpubwatch org uk

RECONDITIONED & SECOND USER CATERING EQUIPMENT

Government Responds to Cut Hospitality VAT Petition

The government has responded to petition which called for the reduction in VAT on Hospitality to 10% from the current rate of 20% to allow Hospitality 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 petition follows a letter sent in Februar y 2022 to then chancellor Rishi Sunak, signed buy more than 250 hospitality business leaders who urged the Government to keep VAT at 12 5% which was introduced during the pandemic to help the recover y of fragile hospitality and leisure firms

The 2022letter to Chancellor Rishi Sunak warned that the return to 20% will “exacerbate the squeeze on household finances” The issue has strongly been a bone of contention , since the hospitality sector in the United Kingdom is one of the highest in Europe , however the government has yet again refused to consider a cut

GOVERNMENT RESPONDED:

(This response was given on 3 April 2023)

The VAT relief for the hospitality sector was a temporar y measure designed to suppor t the viability of sectors that had been severely affected by COVID-19 There are no plans to reintroduce it

VAT is the UK’s third largest tax forecast to raise £161 billion in 2023/24 helping to fund key spending priorities such as impor tant public ser vices, including the NHS, education, and defence The previous VAT relief for tourism and hospitality cost over £8 billion and introducing a

10 per cent rate would come at a significant fur ther cost

It was appropriate that as COVID-19 restrictions were lifted and demand for goods and ser vices in these sectors increased, the temporar y tax reliefs were first reduced and then removed in order to rebuild and strengthen the public finances

However the Government recognises the impact of COVID-19 on the tourism industr y, which is why the Government published the Tourism Recover y Plan to help the sector return to pre-pandemic activity levels as quickly as possible Since the star t of the pandemic , over £35 billion has been provided to the tourism, leisure and hospitality sectors in the form of grants, loans and tax breaks

The Government also understands businesses are struggling with the cost-of-living crisis At Autumn Statement 2022, the Government announced a package of suppor t wor th £13 6 billion for businesses over the next five years Together with the revaluation, this package ensures bills will more accurately reflect current market values whilst protecting businesses from large bill increases

Businesses in the retail hospitality and leisure sectors including pubs will receive a tax cut wor th over £2 billion in 2023-24 Eligible properties will receive 75 per cent off their business rates bill, up to a cap of £110,000 per business The Government has also committed to freezing the multiplier for a fur ther year, which is a tax cut wor th £9 3 billion to businesses over the next 5 years, and means all bills are 6 per cent lower, before any reliefs or supplements are applied, than without the freeze

On 9 Januar y, the Government also announced that it would be

launching a new energ y suppor t scheme for businesses, charities and the public sector The Energ y Bills Discount Scheme (EBDS) will provide all eligible businesses and other non-domestic energ y users with a discount on high energ y bills for 12 months from 1 April 2023 until 31 March 2024 It will also provide businesses in sectors with par ticularly high levels of energ y use and trade intensity with a higher level of suppor t This follows an unprecedented package of suppor t for non-domestic users through the Energ y Bill Relief Scheme last winter

EBDS will help those locked into contracts signed before recent substantial falls in the wholesale price manage their costs and provide others with reassurance against the risk of prices rising again

The Government recognises the impor tant contribution pubs and hospitality venues make to our society and is committed to suppor ting this sector through the duty system by reducing the tax burden on products sold in these venues This is why as par t of the historic alcohol duty reform, the Government announced that it will ensure a duty differential between on and off-trade , reducing the duty on draught beer and cider by 9 2% and draught wine , spirits and other fermented products by 23% from 1 August 2023

Fur ther, on 19 December, the Government announced that the freeze to UK alcohol duty rates has been extended for six months to 1 August 2023 This decision was made to provide cer tainty and reassure pubs and alcohol producers as they face a challenging period ahead

While the Government has no current plans to reduce the rate of VAT for the hospitality sector, all taxes will continue to be kept under review

HM Treasur y

The Silver Birch in Chiswick Appoints Nathan Cornwell as Head Chef

Chiswick's neighbourhood restaurant, The Silver Birch, has announced the appointment of Nathan Cornwell as Head Chef, coinciding with its second bir thday in May Cornwell, who previously ser ved as Head Chef working alongside chef patron Mark Birchall at the award-winning The Barn at Moor Hall, brings his wealth of experience and exper tise to the restaurant

During his four-year tenure at Lancashire’s The Barn at Moor Hall, Cornwell helped the restaurant achieve several accolades and awards, cementing its position as one of the UK's top restaurants

The Barn at Moor Hall opened in 2017 and two years later, Cornwell was at the helm working alongside Mark to ensure the menus celebrated ingredients picked from the kitchen garden or produced within the venue ’ s five-acre estate In 2022 The Barn at Moor Hall was awarded a coveted Michelin star

Prior to his stint at The Barn at Moor Hall, Nathan worked in top-flight kitchens, including roles at Kitchen W8, Copenhagen’s Geranium (3 Michelin Stars), Stockholm s Kadeau and Oaxen Krog (2 Michelin Stars respectively), and 2 Michelin-starred Le Champignon Sauvage in Cheltenham Cornwell was successful in reaching the final six at the 2021 Roux Scholarship, following a series of regional heats and beating off competition from across the countr y

Sticking to the restaurant’s ethos of using locally sourced, hyper-seasonal ingredients, Cornwell has devised a new menu showcasing the regional ingredients found on the restaurant’s doorstep or from a network of local suppliers Highlights from the new menu include snacks such as Coolea cheese sables, Trout and seaweed tar ts and Crispy pig’s head savora mustard alongside star ters of Ex-dair y cow tar tare , smoked oyster, kohlrabi sea herbs, herb cracker and Salt-baked organic celeriac , Berkswell cheese hazelnut, celeriac broth

New Hospitality Initiative on a Mission to Promote and Support Industry Wellbeing

WITH ITS FIRST FUNDRAISING CHALLENGE ANNOUNCED FOR THIS SEPTEMBER - SUPPORTING ROOM TO REWARD, HOSPITALITY ACTION AND SPRINGBOARD

March 2023 - ‘Fit for Hospitality’ is a new hospitality initiative , aiming to provide practical suppor t for those in the industr y on how to work on their physical and mental wellbeing, as well as free to enter challenges and events across the UK

Inspired by his own personal industr y experiences, founder Simon Maguire, who spent decades in hospitality (most recently as MD of Luxur y Family Hotels) and now heads up hospitality leadership training for West Peak, is on a mission to suppor t fitness and wellbeing within hospitality; with exercise and challenges providing not only a goal to work towards, but a sense of achievement

To kick star t the initiative , Fit for Hospitality will be staging its first UK challenge this year, with a 5k or 10k fundraising run on Thursday 21st September The race will take place along Bournemouth beach promenade and is open to anyone who works in hospitality There are 600 free places on a first-come basis, with par ticipants encouraged to sign-up and raise funds towards three great causes

Recognising the positive link between health and performance , as well as improved mental health, Simon Maguire says: “This initiative is about suppor ting the wellbeing of our teams across the industr y, encouraging and suppor ting people to get the best out of themselves

With a squeeze on people and companies’ budgets, Fit for Hospitality couldn’t come at a better time I’m incredibly excited about the prospect of 600 people crossing the line in September and believe this is only the star t of the Fit for Hospitality journey”

Raising funds for three of the industries most recognised and impor tant charities, all funds will go towards Room to Reward Hospitality Action and Springboard Maguire adds: “Each of these charities are crucial in suppor ting not only those working within hospitality, but also the unsung heroes within our communities ”

Mark Lewis, Chief Executive of Hospitality Action says: “At Hospitality Action, we strongly believe that a healthy and happy workforce is a key ingredient in a successful hospitality business, and we ’ re excited to be involved in the Fit for Hospitality Challenge Not only will the event promote workplace wellbeing but the money raised will help hospitality families in crisis during these difficult times

Chris Gamm, CEO of The Springboard Charity says: The Fit for Hospitality challenge is an exciting and fun way to keep your people fit and healthy and take par t in a team challenge Springboard is delighted to be one of the chosen charities and all money raised will go towards helping young, unemployed and underprivileged people into great jobs in hospitality ”

Adam Terpening, Room to Reward says: “Fit for Hospitality is a fantastic way of looking after physical and mental health and developing a strong team spirit whilst exploring the stunning Bournemouth coastline Ever y penny raised enables us to help charities community groups and the inspirational volunteers who do so much for them ”

Providing the fundamental sponsorship for the event to take place Fit for Hospitality is delighted to announce Umbrella Training Limited, Harri, Thissaway and WPA WPA Health Insurance as par tners for its first event – which is being powered by West Peak Maguire says: “We are hugely indebted to our sponsors, as we would have not been able to run this event without their generosity I d also like to thank Steve Lewis (Lainston House), Lindsay Southward (Village Hotels) an Simon Farrow (TAO Hospitality) who have kindly offered their suppor t in the planning of this event ”

For details on how to enter, please visit: https://challenging events/e/fit-for-hospitality-9255

Once registered, par ticipants can set up a Just Giving fundraising page here: https://justgiving com/campaign/Fit-for-Hospitality

Take a Look Inside New Hull Community Pub

The Jesmond Arms on Holderness Road re-opened last Thursday 6th April following a major investment of £185,000

The pub is par t of the Proper Pubs division at Admiral Taverns, a leading community pub company, and has undergone a complete transformation with new flooring, a new sound system, new TVs, as well as new seating areas and booths, new toilets, a brand-new pool table and electronic dar ts board The new-look pub boasts a fresh décor to appeal to all of the local community

For opening night, customers got to enjoy live music from local musician, Liam Pattison, and the pub has already had an incredibly successful bank holiday weekend with lots of residents visiting the

community pub

Kiely Sharkett Operator of The Jesmond Arms said: “Opening night was fantastic , it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing, and we can t wait to see them again soon!”

The Jesmond Arms will be offering a wide range of drinks offers, including cocktails, wine and fizz promotions The pub will also be hosting an annual schedule of events with offers all year round for the local community to enjoy

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives from Easter Egg collections to local foodbank donations Last Christmas Proper Pubs collected over 18 000 selection boxes for local charities and recently installed its 80th defibrillator across its estate

The Source Roadshow Carries on Bristol’s Trading Tradition

650 years ago in 1373 the Great Char ter of Liber ties gave Bristol and its suburbs jurisdiction independent from other county authorities, making it a county in its own right From then it has gone from strength to strength as a centre for trading, thanks to its location on the River Avon, and then the creation of the Floating Harbour in 1809, which kept Bristol viable as a commercial por t until its closure in 1975 Now the por t area has been revitalised as a centre for leisure , commerce , and residence , and is just one of the many reasons Bristol now has a well-deser ved reputation as a foodie city with a wide variety of cultural influences leading to ever ything from pop-ups, street food, and restaurants of all shapes and sizes, up to and including those in the Michelin Guide

As members of Business West, Bristol s Chamber of Commerce , who are themselves celebrating their bicentennial this year, Hale Events are delighted to be once again bringing the Source Roadshow to Ashton Gate Stadium on Tuesday 27th June

Although our trade show is a mere toddler when compared to these significant Bristol anniversaries, having only launched last year, we are proud to be continuing this city s trading heritage , and to be doing so at such an iconic Bristol venue The Source Roadshow brings a wide range of producers, hospitality and catering supplies, food ser vice , and business ser vices to Bristol It’s a great oppor tunity for the hospitality industr y to connect network and share ideas whilst tr ying out the best products from the South West and beyond Visiting this show is free for trade buyers who can register to attend now, at bristol thesourcetradeshow co uk Information about exhibiting at this show is available from James Cur tis, or Paul Thomas on 01934 733433 or by emailing stands@hale-events com Media par tnerships are available Contact Mike Anderson on 01934 733433

Foodservice Price Inflation Easing but Remains Above 20%

Year-on-year food inflation fell slightly to 20 6% in Februar y 2023, the new CGA Prestige Foodser vice Price Index reveals

The figure is below the record high of 22 9% in December 2022, and there is now clear evidence of price increases beginning to slow The full basket of food measured by the Index increased by only 0 7% month-on-month one third of the average rate recorded in the latter par t of 2022

This pattern, combined with prior year base effects, should continue to push down inflation during the remainder of 2023, with prices rising but at a slower rate than in 2022 However, all categories of the Index remain in double-digit inflation, with Oils & Fats achieving the highest rate of 37% year-on-year, and the Sugars, Jams & Syrups categor y lowest at 12%

Major upstream influencers on the price of food, including oil prices, exchange rates and commodity markets, are now stable when compared to 2022 The cost of oil remained level during Februar y at $84 a barrel, and sterling was stable against the Euro at €1 13 and marginally down against the dollar at $1 20

The UN FAO Food Price Index meanwhile averaged 129 8 points in Februar y 2023, marginally down by 0 6% from Januar y This continues the downward trend for the 11th consecutive month and the index has now fall-

en by 29 9 points (18 7%) from the peak of March 2022 The marginal decline in Februar y reflected significant drops in the price indices of vegetable oils and dair y together with fractionally lower cereals and meat indices, more than offsetting a steep rise in sugar prices Lower consumer demand in the sector is now beginning to impact sales volumes, which should also help to ease prices However, energ y and labour costs remain a significant challenge , so the rate of inflation decline may be slow for some time

Prestige Purchasing CEO Shaun Allen said: In spite of falling inflation we expect the pressure on margins for operators to increase during 2023 Although the rate of increase will slow, supplier food prices will continue to increase during the year at a time when consumer demand will be tightening and scope for increased menu pricing will be limited Operators should take action now to optimise their supply to preser ve margin ”

James Ashurst, client director at CGA by NIQ, said: “News of an easing in foodser vice price inflation is ver y welcome after months of historically high numbers Key indicators point to fur ther respite as the year goes on, but commodity markets and oil prices remain vulnerable to various macro and micro pressures, so there is no room for complacency With pressure on consumers ’ spending continuing, trading conditions will remain ver y challenging for businesses across the sector

“Offensive Doll” Row Sees Pub Removed from Awards Guide

A pub at a centre of a row over a display of “racist dolls” has been removed and barred from featuring in the definitive list of the UK s best pubs, known as The Good Beer Guide

The ban comes after police seized several of the soft toys from the White Har t Inn in Grays on April 4, as par t of an investigation into an allegation of an alleged hate crime repor ted earlier this year

Landlady Benice Ryley said she has displayed the collection of around 30 dolls, donated by her late aunt and customers, in the pub for nearly 10 years As the row grew, including an inter vention by Home secretar y Suella Braverman, C AMRA released a statement saying, it: “believes pubs should be welcoming and inclusive places and it’s baffling that any pub would choose to discriminate against customers or potential customers by continuing to display offensive material”

ON THEIR OFFICIAL TWITTER PAGE, A SPOKESPERSON FOR CAMRA

WROTE: “C AMRA believes pubs should be welcoming and inclusive places and it’s baffling that any pub would choose to discriminate against customers or potential customers by continuing to display offensive material

“We have had clear national guidelines in place since 2018 that no pub should be considered for an award if it displays offensive or discriminator y material on the premises, or on social media associated with the pub

“We are currently discussing why this guidance was seemingly ignored by our South West Essex branch & instructed them not to consider the White Har t, Grays, Essex, for future awards, or inclusion in our Good

Beer Guide , while these discriminator y dolls continue to be on display ”

“We have therefore made an edit to the entr y on WhatPub and the resulting Good Beer Guide App description to warn about the discriminator y material on display, while we continue to review the situation ”

The group also said that a change had been made to the White Har t’s listing to warn about “discriminator y material ” They added: “As many have pointed out, the description featured on C AMRA’s database Whatpub and the Good Beer Guide App, submitted by the local branch in question, is problematic and makes light of the offensive nature of the materials displayed at the White Har t

On its website the pub said it had won the Southwest Essex C AMRA Pub Of The Year awards in the past due to its great ser vice

Mr Ryley said the pub was used by South West Essex C AMRA and Thurrock Beer Festival for meetings

Survey Reveals Growing Demand for Gin-Based Cocktails and Innovative Drinking Experiences in the UK

Lounge/bar Amazing Grace has released new data indicating a growing demand for gin-based cocktails and unique drinking experiences across the countr y The data collected from a sur vey of over 1 000 bar patrons offers insights into the preferences and habits of UK bar-goers, shedding new light on the trends shaping the bar industr y

According to the sur vey, 68% of respondents prefer gin-based cocktails when visiting a bar or lounge , making it the clear favorite among UK bar patrons In addition, 76% of bar-goers are willing to pay more for highquality gin-based cocktails, indicating a growing demand for innovative and well-crafted drinks When it comes to other preferences, the sur vey found that 71% of respondents prefer bars that offer a wide selection of spirits and mixers, while 54% look for drinks with natural and organic ingredients

The sur vey also showed that UK bar-goers are interested in unique and innovative drinking experiences For example 62% of respondents indicated that they would be interested in attending cocktail-making classes or workshops, while 48% prefer classic cocktail recipes with a modern twist In addition, 89% of bar patrons prefer bars with a relaxed and welcoming atmosphere , indicating that the ambiance of a bar is an impor tant factor in their decision to visit

The owner of Amazing Grace , Sammie Ellard-King, commented on the findings of the sur vey, stating: "Our sur vey shows that UK bar-goers are increasingly looking for high-quality, innovative drinks that offer a unique and memorable drinking experience”

The sur vey ' s findings also offer insights into the trends shaping the UK

bar industr y With the popularity of gin-based cocktails on the rise , bars across the countr y are likely to focus on expanding their gin-based drink offerings and experimenting with new recipes and flavors The sur vey also suggests that bars that prioritize a relaxed and welcoming atmosphere and offer unique and innovative drinking experiences will be wellpositioned to attract and retain customers in a competitive market

Craft Guild of Chefs Opens Vote for Culinary Hero Award

The Craft Guild of Chefs has revealed the five nominees for the 2023 Culinar y Hero Award with the winner being decided by a vote

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industr y The awards ceremony is taking place on 1st June at the Park Plaza Westminster Bridge in London

The Craft Guild of Chef Awards Culinar y Hero Award is voted for by the organisations members and other industr y colleagues Nominations were sought for chefs from any par t of the hospitality and catering industr y for a specific achievement or for commitment over many years

The criteria for nomination included having a proven track record, be a highly professional craftsperson, demonstrate a true passion for food as well as showing clear examples of excellence and achievement in their field

THE FIVE NOMINEES ARE:

Matt Abe , Chef Patron – Restaurant Gordon Ramsay: Matt has par ticipated in many charity initiatives including the Table Talk Foundation which raises funds to provide food education to children and suppor t the hospitality industr y and he is also a Brand Ambassador for La Font a brand committed to providing high quality and innovative workwear to trade and craft industries

Paul Askew, Chef Patron – The Ar t School: Paul actively encourages and helps young chefs enter the

key annual awards; in 2021 Beth Disley achieved The Craft Guild of Chefs

Graduate Award for Pastr y 2021 following on from Junior Sous Chef

Edwin Kuk winning Young National Chef of the Year 2021

Darren Passmore , Executive Chef – Compass Group and Rustic Rhubarb: Darren’s core strength is that he understands the transformative power of food and uses it to improve lives – from the patients when he worked in a hospital, customers within his current workplace to the people with learning disabilities he teaches cooker y skills to in his spare time

Gar y Townsend, Head Chef – One Devonshire Garden: Gar y has always been held in highest respect from all of his team working alongside him and from all obser vations has always an excellent example of how a Head chef should be Immaculate , polite , calm and above all mentioned the driving force and rock for any team he has worked with

Colin Wheeler-James, Development Chef – Ground Up Cooker y & IMCD Group: Colin has long suppor ted the green social prescription ‘Resilient Young Minds’ by delivering a co-designed foraging workshop during this nature-based wellbeing programme that is aimed at suppor ting young people 18-25years-old experiencing mental health challenges, deprivation and social isolation

For more information on the nominated finalists and to cast your vote , visit here (voting closes on 5th May 2023)

P&G Professional: Reduce Energy Without Compromising Results

Against the backdrop of the current energ y crisis and impending net zero targets, companies are now more aware than ever as to how much their practices are impacting the environment Customers are also increasingly conscious of the products businesses use , and how sustainable they are However, an emphasis on sustainability should not come at the expense of product performance

Brits Cut Back on Eating Out in March

Consumer card spending grew just 4 0 per cent year-on-year in March, less than half the latest CPIH* inflation rate of 9 2 per cent, as Brits made fur ther cutbacks to cope with the cost-of-living crunch

However, home improvement and DIY stores enjoyed a seasonal boost, while the latest season premieres of popular TV shows fuelled a rise in digital content & subscriptions

Spending on groceries increased 7 1 per cent well below the latest ONS food price inflation rate (18 2 per cent) as 88 per cent of shoppers say they are concerned about the impact of rising food prices on their household finances, and more than six in 10 (62 per cent) are finding ways to reduce the cost of their weekly shop

Over half (53 per cent) of these value-seeking consumers are cutting down on luxuries or one-off treats for themselves, while a sizeable propor tion are planning meals in advance to avoid wasting food, or using vouchers to get money off their grocer y bill (both 38 per cent)

ENERGY COSTS CONTINUE TO CAUSE CONCERN

As the cold weather persisted into March and households kept their heating on, spending on utilities rose 39 3 per cent year-on-year, with 88 per cent of consumers feeling concerned about the impact of rising household bills on their finances

In response to the UK Government’s Spring Statement announcement that the Energ y Price Guarantee will be extended beyond April, nearly six in 10 (59 per cent) consumers say they are glad about the extension, but are still worried about their ability to afford energ y bills beyond June A similar propor tion (58 per cent) are hopeful that energ y bills will fall this summer but are already concerned about their ability to afford energ y bills this autumn and winter

Spotlight on Gen-Z

Gen-Z consumers (aged 16-24**) are spending higher propor tions of their income on discretionar y purchases compared to those over 25 – on average , Gen-Z spends 41 per cent less than older groups on essential items, while their spending on non-essential items is only 21 per cent lower This is perhaps because they’re more likely to live with parents, and therefore have fewer responsibilities when it comes to essential spending

Looking at individual categories, Gen-Z consumers are spending twice as much (101 per cent more) as older consumers on fast food & takeaways Conversely, older age groups spend nearly six times more (488 per cent) than Gen-Z on ‘Home Improvements & DIY’

SPEND ON HEATING IMPACTS EATING

As rising household bills continue to bite , over half (54 per cent) of consumers say they are cutting down on discretionar y spending, especially eating out at restaurants (62 per cent) and new clothes and accessories (63 per cent) This comes as restaurants saw a noticeable drop of -5 6 per cent, while clothing stores saw their steepest year-on-year decline in six months (-3 4 per cent)

Increasing costs are also having a wider impact on hospitality spending: over a third (36 per cent) are now cooking more at home instead of eating out, while a fifth (21 per cent) are even avoiding social plans that involve eating out so they can save money

BRITS WON’T BREAK THE BANK (HOLIDAY)

Looking ahead, just a third of Brits (35 per cent) will spend on activities over the King’s Coronation Bank Holiday weekend in May, with one in 10 (11 per cent) consumers planning to purchase food and drink for hosting friends or family and only 8 per cent planning to spend money on drinks out at bars and pubs

This may be because consumers are currently feeling slightly less confident in their household finances (59 per cent) and ability to spend on non-essential items (48 per cent) than they did in Februar y (64 per cent and 51 per cent respectively), although confidence in the UK economy has remained steady at 23 per cent

Esme Harwood Director at Barclays said: “The below-inflation rise in grocer y spending shows that Brits are still tr ying their hardest to shave money off their weekly shop, as energ y bills continue to rise Cutbacks are also impacting restaurants, with a number of cash-strapped consumers even avoiding social plans that involve meals out

Hospitality & leisure businesses will be hoping that the busy Bank Holiday period provides a boost to counteract consumers ’ ever yday cost-savings While predictions for the Coronation weekend are lacklustre , the results from Mother’s Day are more encouraging, demonstrating that Brits are still taking advantage of one-off moments to go out and celebrate ”

Silvia Ardagna, Head of European Economics Research at Barclays, said: “Inflation remains stubbornly high, with food and beverage prices up notably in Februar y, and driving the sharp acceleration in prices set by restaurants and hotels

“In this light, it is not surprising that consumers are moderating spending in these categories But, with the decline in energ y prices, we also expect a fast deceleration in food prices, which should provide some suppor t to households’ consumption, and allow the UK to experience just a mild recession in H1 23 ”

Kent RFU Brews Up a Plan with Shepherd Neame to Tackle Match Cancellations

Kent County Rugby Football Union, in collaboration with the RFU, is hoping it’s game on for more rugby matches in the county after teaming up with independent family and Britain’s oldest brewer Shepherd Neame

The ‘Game On’ initiative will reward Kent clubs to tr y and avoid the issue of frequent match cancellations due to a lack of players on the day It forms par t of the overall RFU initiative ‘Project Phoenix’ which aims to get games played

Under the RFU Game On adaptations introduced earlier this year, matches may take place with a minimum of 10 players on each side The scheme has already saved hundreds of fixtures across the countr y, as well as encouraging the spor t at community level

This new scheme will offer an extra boost and fur ther encouragement to clubs to complete their Kent Merit league fixtures with some memorable off-field experiences provided by Shepherd Neame

Ever y team which completes at least 90% of its league fixtures will be entered into a draw to receive either a tour of the brewer’s historic Faversham brewer y or a voucher towards a team meal at a Shepherd Neame pub or hotel of the club’s choice

Those teams which complete at least 75% of their league fixtures will receive two crates of Shepherd

Neame beer

For the clubs that has used ‘Game On’ on the most occasions to fulfil their fixtures, the incentive scheme will also reward the player from that club who has gone above and beyond to make themselves available The reward will be a voucher for the player and their par tner or a friend to use in any par ticipating Shepherd Neame pub or hotel

Kevin Cope from Kent RFU said: “Rugby players simply want to play rugby each weekend and are frustrated when matches are cancelled due to lack of player availability The KCRFU s par tnership with our principal sponsor, Shepherd Neame and its generosity will help to ensure that clubs increasingly use ‘Game On’ rules, so that their matches can take place , even when fewer than 15 players are on either team

Shepherd Neame’s involvement with the initiative was overseen by its Head of Customer Relations Giles Hilton, who is also Chairman of Canterbur y Rugby Club He said: “Shepherd Neame takes great pride in suppor ting a diverse range of spor ts across the communities it ser ves, from grassroots to county level We are delighted to be able to par tner with the Kent RFU on this fantastic initiative to boost rugby in the county by providing targeted incentives, and hope it proves a great success!

The trial is being monitored and, if successful, could be rolled out in other areas

OiLChef Wins Prestigious Best Kitchen Innovation Award

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

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

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

The OiLChef device is now available for fish pans and can cost as little as one

pound per day and guaranteed for 3 years!!

60 second explainer video: https://youtu be/UMGuvCnFSHc

No wires, chemicals, replacement par ts and vir tually unbreakable , each unit comes with a full 3-year warranty, and we give you a “tr y before you buy 14-day money back guarantee”!

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

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

Restaurants Continue to Lose Out Due to Diner No-Shows

1 in 20 UK restaurant bookings between the star t of the year and Februar y 2023 have resulted in no-shows, according to a recent repor t from restaurant booking system ResDiar y, and its diner-facing recommendation app, Dish Cult

It follows a continuing trend of no-shows that have cost the average restaurant £1,325 between the star t of the year and Februar y 2023

The ‘Beyond the Booking repor t’, detailing responses from a sur vey of over 200 restaurants and 820 UK consumers, found that while more than half of UK restaurants have some form of a deposit system in place , 38% still operate without one

While more than half of UK restaurants have some form of a deposit system in place , 38% still operate without one Of those operating with a deposit system in place almost half (48%) have a minimum booking size

This number can var y depending on the venue type or their market but on average , the minimum number required before a deposit is taken on a booking is eight people

Commenting on the repor t’s findings, Colin Winning, CEO at ResDiar y, said: “With almost half (49%) of diners booking dinner reser vations a week or more in advance , managing bookings and commitments is vital in helping restaurants to operate efficiently, maximise revenue , and provide excellent ser vice

While the trend of no-shows is a challenge for restaurants, implementing a deposit system can ensure cus-

tomers are far more likely to arrive at their booking The risk of losing a deposit in the current climate is enough to prevent a no-show and to enable restaurants to manage their bookings effectively ”

In terms of practical implementation to secure the booking, restaurants are advised to ensure they invest time in communicating with diners ahead of their booking, sending confirmations in advance and one day prior to the booking

Laura Barnes, Senior Relationship Manager at ResDiar y said: “Make sure your confirmation and reminder emails have your no-show terms clearly outlined to ensure there are no disputes should cancellation fees need to be collected

“It’s also impor tant that you make your messaging as friendly and as approachable as possible as this can help build brand loyalty and repeat visits from diners ”

Kate Nicholls chief executive of UK Hospitality which represents about 100 000 venues across the Countr y said: “We are seeing it across the UK and it’s more severe in tourist locations where you rely more on booked rather than walk-in trade

“We are seeing a significant level of cancellations and it’s really difficult at the moment because of the costof-living crisis, “ and has urged customers to call if they want to cancel: “Just let people know if you can’t make it, she added

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

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

Stroud According to AI: Hotel Reimagines the Region

With AI as it Encourages People to ‘See the Real Stroud’

With the Stroud & District Chamber of Trade & Commerce (the Chamber) having launched its Staycation campaign for April, a Stonehouse hotel has reimagined the Stroud region using AI – as it seeks to shine a light on the beauty of the area, while encouraging visitors to ‘See the real Stroud’

With domestic travel set to remain a popular choice in 2023 and the UK forecast to see an 18%1 increase in annual visitors, the Chamber is looking to encourage more visitors to Stroud and the surrounding region by highlighting its many attractions

In light of this drive to persuade visitors, Stonehouse Cour t Hotel, a 36-bedroom, 17th centur y Manor House , has turned to Ar tificial Intelligence (AI) as it seeks to showcase the beauty of the region –whilst encouraging visitors to come and explore the real thing

Sarah Brewster, Director of Stonehouse Cour t Hotel and Chair of Stroud Tourism Par tnership commented saying: “AI is developing at an astonishing rate and we wanted to not just explore its capabilities but also explore what its current technological level depicts as the Stroud region And to be frank, whilst the results are incredibly, some might say disconcer tingly, realistic – they re just not the real thing

Focusing on eye-catching sights from across the wider Stroud region, including Painswick, Nailswor th, Stonehouse , the Stroud Water Canal, Berkeley, Dursley, Wotton-Under-Edge and Minchinhampton, the team at Stonehouse Cour t have used Midjourney, one of a raft of AI tools flooding the market, to generate images of its interpretation of local landmarks

The results, whilst astonishingly realistic , are a far cr y from the real thing, and this is something Stonehouse Cour t is keen to emphasise , with Sarah commenting: “The rise of AI tools means people are

going to find it ever more difficult to distinguish between what’s real and what’s not It won’t be long before people’s Instagram feeds are awash with AI generated imager y that s good enough to make you believe that person s actually been there – even if they haven t

She continued: Not only this, it will allow a distor ted reality – a picture perfect, chocolate box view with no blemishes or authenticity The truth is though there’s so much more to a place than merely its aesthetics All of our senses work together to enrich our experiences – and that’s something AI can’t replicate Well, cer tainly not yet anyway! Visitors, though, need to head to the Stroud region to experience its vibrant and eclectic mix of wonderful sights people sounds and smells for themselves You just can’t beat the real thing ”

As par t of its promotion of Stroud and its surrounding region Stonehouse Cour t Hotel is using its social channels to encourage people to guess what real life scene or landmark they think each AI image represents However a blog on the hotel s website also reveals the answers for those too impatient to guess

Sarah Brewster concluded, saying: Through AI, we re seeking to get people thinking and appreciating the beauty of our region, whilst also introducing it to new audiences Stroud and its surrounding areas have so much to see and enjoy, and the more we can celebrate that, the better ”

To book your staycation please visit https://www stonehousecour t co uk/ or call 01453 794950, and to find out more about the Stroud region visit www visitstroud uk/staycation

To see additional AI images of the region, please visit: https://www stonehousecour t co uk/blogs/stroudaccording-to-ai

Thatchers Digs Deep for Pub Gardens

Thatchers, the leading family cider maker in the UK, is continuing its suppor t for pubs this spring and summer with the launch of a new competition that offers the chance to win one of three top prizes of a £10,000 garden makeover Each winner will be offered a bespoke makeover of their outside space ensuring the design meets the needs of the winning pub and its customers

There will also be 10 runners-up prizes of a garden parasol kit comprising a sought-after Thatchers jumbrella and five eye-catching premium parasols

All the winners and runners-up will receive a Thatchers sampling event for their outlet

As British consumers continue to show their love for premium ciders 1 in ever y 7 ciders sold in the UK on–trade is from family run cider maker Thatchers, with brands including Thatchers Gold, Thatchers Haze and its new Fusion flavours Blood Orange , Cloudy Lemon and Dark Berr y,

To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from par ticipating wholesalers before the closing date of 30th April

2023 For the list of par ticipating wholesalers and the full terms and conditions visit www.thatcherscider.co.uk/pub-garden-makeover

Pubs can enter the competition as many times as they like during the promotion period

James Palmer, Head of On Trade at Thatchers says,

“A pub’s outside space , whether a garden or cour tyard, however large or small, has an increasingly growing appeal to customers The addition of plants and shrubs creates an attractive and welcoming environment with items such as garden furniture , umbrellas and planters adding interest throughout the year

“The winning pubs will each receive exper t advice from our makeover team who’ll work closely with them to implement the new design in time for the summer season, to create the perfect pub garden for the perfect pint of Thatchers ”

The cider maker’s continued investment into pub suppor t follows its Pledge campaign during the Covid restrictions, which saw over 6,000 pubs receive a free keg of cider

Products and Services

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

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

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

Old Jamaica, The UK’s Number One Ginger Beer Brand

Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fier y to choose from – through to our recent launch of our Ginger Ale , as well as a Rhubarb & Ginger Ale , we are the OG s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range

In addition to ginger beers, Old Jamaica has a range of Sodas too Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the countr y!

All of the products in the Old Jamaica por tfolio deliver a bold and unique flavour, meeting the

Gain Valuable

increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no 1 ginger beer brand and consistently tap into consumers ' growing demand for quality, versatile , flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions

A wide-ranging communications strateg y will suppor t the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘ norm ’ within the soft drinks categor y Visit www refresco com or www oldjamaicagingerbeer com for details or see the adver t on page 10

With Adveco For Gas To Electric Decarbonisation

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as par t of a decarbonisation strateg y should invest in data gathering first recommends hot water specialist Adveco

Live Metering is a simple to install, non-invasive onsite ser vice provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage , including critical peak demands and their profile shape Adveco’s specialist engineers will visit to fit the meter and assess the proper ty The data will then be processed, and a repor t generated with design recommendations for a replacement system that meets the exact needs of the building

The most consistent issue we see in hotel and restaurant hot water systems is oversizing whether through lack of understanding of application design or concerns over providing suitable back up to ensure system continuity The result of oversizing is always the same , unnecessar y capital costs for system supply and installation As the hotel and catering sectors seek to adopt greener building operations, replacing old gas-fired

systems with like-for-like electric is another guaranteed way to gain an oversized system Should the new system s electrical demand exceed a building s available amperage of electrical supply, project installation costs will inevitably soar, or even stall the project This can be avoided by understanding your actual hot water demands and designing the replacement to meet those specific needs This is why accurate data is so valuable

The recommended replacement design by Adveco will show carbon reduction and outline

Is It Time For Some Fresh Promotions?

Chef's Buyer's Guide

Plant-Based Egg Alternatives from OGGS®

while removing an allergen from your menu With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu

Ariela’s Gelato

Gelato is more than just icecream – it’s a pure taste of Italy

A truly ar tisan treat Ariela’s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients, our Gelato is never loaded with ar tificial additives and preser vatives

was so frustrated when I couldn’t find a Gelato in London like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK

Made in small batches using only the purest, highestquality ingredients our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly ar tisan, lovingly crafted, authentic Italian Gelato

What really sets Ariela’s Gelato apar t is the ar tistr y and exper tise that can only come from true experience and passion The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand one by one flavour by flavour

With plant-based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y over 600 000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes quiches and so much more with Scrambled OGGS® Producing 60% less CO2e than eggs, it s not just kinder to animals, but the environment too

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails With six months shelf life and a neutral flavour profile , OGGS® Aquafaba functions exactly the same as egg whites in cocktails,

Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That’s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use , taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint ”

For more information contact trade@loveoggs com

Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition And unlike mass-produced ice-cream, ar tisan Gelato is carefully crafted from the hear t

When you forget tradition, you lose taste; and without the ar tisan, you lose the ar t But with Ariela s Gelato, you experience – and can taste – a true labour of love

Ariela s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana after moving to London, it was impossible to get a true taste of home: “I

Care goes into ever ything we do to make sure you and our customers receive the truest Gelato experience and when it comes to creating our range we ’ ve been passionate about pursuing perfection Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings

For fur ther information see the adver t on this page

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best-selling 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 ecosustainable , 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

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

WE'RE ON A MISSION

Through small, ever yday choices -like shifting to plant-based meat- ever yone has the ability to make a meaningful impact on some of the most pressing issues our world faces today: human health, climate change , constraints on our natural resources and animal welfare With products in retail and foodser vice outlets, we ' re making plant-based meat more accessible to the ever yday consumer

BETTER FOR YOU

OUR PROCESS: Through a simple process of heating cooling pressure and mixing we ' re recreating the meaty taste and texture you love about animal meat

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

GET TOM’S RECIPES AT UFS COM/BITB

See the adver t on the facing page for details

*Aggregated UK who esaler va ue sa es 52 w/e 27th Januar

from animal meat

Beyond Meat products enable you to Eat What You Love™ no sacrifice required

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

BETTER FOR OUR PLANET

Plant-based meat is far more sustainable to produce than animal-based meat

Compared to a 1⁄4lb U S beef burger, producing an original Beyond Burger uses*:

99% LESS WATER

93% LESS LAND

46% LESS ENERGY

TASTING IS BELIEVING

Visit www beyondmeat com for fur ther information or see the adver t on the previous pages

*As of June 2021

The Next Generation of Fries Have Arrived… and They Are RE ALLY Crunchy!

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensor y dining experiences and sustainably-minded quality ingredients and designed for the next era of dining out these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fr y can rival, appealing to diners that want the ver y best food experiences

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensor y pleasure as a means to boost their mental wellbeing and make them feel happier and UK operators want added-value products that offer a ‘ wow factor’ moment for their guests, whether in-restaurant takeaway or home deliver y

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “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! Our industr y-leading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality taste and heatholding capabilities, but 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 acclaimed audiologist Natan Bauman MD revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains † This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

Pete Evans adds; “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! 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 ”

Ready to experience REALLY Crunchy Fries for yourself? Visit https://pages.lambweston eu/en/really-crunchy-fries to request a sample now

Sources/References:

^ Foresight Factor y: Consumer behaviour s towards dining OOH, 2022

†C Spence , 2004 – Journal of Sensor y Studies The Role of Auditor y Cues in Modulat ng the Perceived Cr ispness and Staleness of Potato Chips , 2004

Chef's Buyer's Guide

Bacchus Wines PLDC Announce UK-Exclusive Deal with Champagne House Paul Lebrun

Bacchus Wines PLDC Ltd, an independent wine merchant, offers wines to restaurants caterers, bars, pubs and wine enthusiasts

The UK-based wine wholesaler sells top-quality, award-winning wines at prices that hospitality businesses can appreciate They have excellent relationships with family-run winemakers in France , and the team personally select their wines to ensure top quality at great prices

In addition, they handle the impor t of wine into the UK, solving all freight and trade agreement issues

Bacchus Wines are pleased to announce its 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

Bacchus Wines Co-Founder Trond Rornes told us, "We are ver y excited to bring the fantastic Champagnes by Paul Lebrun to the UK market The Champagne house has been exper tly making Champagne for generations, and we love the unique character and the rich taste of Chardonnay their Champagnes offer We know our customers will love this Champagne as

much as we do

Over the decades, the VignierLebrun family have adopted a progressive outlook to understand better and look after the unique terroir to grow exceptional Chardonnay grapes for their cuvees The grape variety is grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne which are rare in the Champagne vineyards These exceptional terroirs must be protected and respected to produce their outstanding Champagne , which is necessar y to achieve their Grand cru classification

Private Chef Tim Whittam told us, "I ser ved the Extra Brut champagne at my supper club The Champagne solicited much praise from the diners!"

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 In addition, 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 a quality and exciting seafood range can be guaranteed to impress their diners Providing creative and innovative menu dishes will entice consumers to enjoy eating out of home and drive footfall in the hospitality sector

With the additional challenges of a well publicised labour shor tage , Pacific West provides a wide range of great tasting, easy to ser

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

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

The Quick Oven Fries range is ideal for food outlets who need to ser ve great tasting fries but can t use deep-fr yers due to location operation or regulation These fries can be oven cooked in a conventional, trade oven from frozen in just four minutes Fast cooking times mean these fries allows operators to cook five times more por tions in 20 minutes than other oven fries

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

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

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

(CONTINUED ON FOLLOWING PAGE)

GroutGleam - Refresh, Recolour, Restore

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

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

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

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

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

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

edencleen from Cleenol

(CONTINUED FROM PREVIOUS PAGE)

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

• RSPO cer tified palm oil der ivatives

• No animal der ived products

• Cruelty free

• Minimal petroc hemical der ived products

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

• VOC free and phosphate , EDTA, NTA free

• Rec yc lable / rec yc led pac kaging

• 100% bio-based surfactant - made by us ng bio-based ethy ene oxide whic h is manufactured from biomass ethanol

EXAMPLE ONE:

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

EXAMPLE TWO:

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

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

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

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

See the adver t on this page for fur ther information

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

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

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

See the adver t on this page for fur ther information

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

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

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

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

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

Recruitment Challenges Set to Continue in 2023

MCR Systems

MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise

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

Extending Outdoors Ltd Outdoor Spaces

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

Many hoteliers restaurants and cafes depend on their openair 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

Country Benches - High Quality Benches

Countr y Benches is run by a vastly experienced and time ser ved tradesman who has been ser ving in the trade for over 25 years

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers Countr y Benches is also pleased to be able to offer you a deliver y ser vice for smaller orders with a deliver y cost In addition to this, Countr y Benches can offer you these prices much cheaper than our competitors Our ser vices are great value for money and are of the absolute best quality All our products are built to order and delivered within seven days and we also operate a "payment on deliver y " basis So contact us today so that we can build

order to your exact specifications For details call 07446 101657 or email countr ybenchesltd@aol.com

Bolsius Professional Helps Operators To Unlock Revenue In Their Outdoor Spaces

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

Outdoor Spaces

Keeping Food Hot? We Have All The Answers

or visit www clickonstore net or www.kangaboxuk.com

With warmer weather star ting to appear 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

Outdoor Spaces

Café Culture - Pavement Profit

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

We

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

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

Get Ready for a Hot and Profitable Summer!

If no, you need to shout about your outdoor areas with visible signage at your frontage and marketing promotions

INCREASE DWELL TIME

If customers are comfor table they will stay longer and hopefully spend more! Ensure your customers are comfor table with the right outdoor furniture but also make sure they are protected from weather conditions too

Have you got enough shelter and shade provision for sunshine and rain? If we do have a hot summer, make sure you ve got enough parasols!

INCREASE PROFIT

With the long range forecast (MET office) saying summer 2023 will be hotter than 2022 due to El Nino effect, get your outdoor spaces ready for bumper trade

What can you do to maximise footfall, dwell time and profit? At Woodberr y, we help our hospitality clients maximise their outdoor spaces for customer enjoyment and profitability

INCREASE FOOTFALL

Is your garden or outdoor area visible from the outside of your venue? If yes that’s great for business but make it even more stand-out with brightly coloured parasols or plants to draw in passers-by

To generate more profit, can you increase the throughput of your customers by zoning drinking and dining areas? This is easily done with different types of outdoor furniture , bar height tables for drinkers, dining tables and chairs or picnic tables for diners

Contact Woodberr y Outdoor Furniture suppliers Woodberr y are long-time exper ts in supplying outdoor furniture to the hospitality trade We offer a wide range of hardwearing furniture , shelters and planters to help our clients maximise their outdoor spaces Call our friendly team on 01926 889922 or visit the Woodberr y website 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

After over 30 years of trading Capricorn Contract Furnishings are closing down due to retirement

As a result we are offering customers a 25% discount on all stock items (excluding special offers) while stocks last Just quote CAT 2023 when contacting the office

Capricorn Furnishings are based in a 30, 000 square feet showroom and distribution warehouse on the outskir ts of Exeter in Devon From within the distribution area we are able to offer a next day deliver y ser vice on thousands of products

The

Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporar y environment to compliment the culinar y style of Executive Chef Rober t Potter Taking inspiration from the exceptional surroundings, produce grown in the hotels kitchen garden and the river from which the restaurant takes its name , Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage

A new wine room star ts the journey having a rich décor intentionally contrasting the light environment of the restaurant Eurocave wine fridges sitting on a light oak floor surrounded by “bottle green ” textured wallcovering presents the perfect sense of “Theatre”

The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent

including tables chairs stools and lounge furniture suitable for pubs restaurants cafes etc

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market Here you can relax and let Capricorn help and advise you with your requirements Please call office to arrange appointment

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www ccf-ltd uk

Brook Room Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette All are upholstered in a textured faux hide , combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot”

Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light

An existing collection of three fret cut leaves together with two new commissioned pieces of Ar t dress the now papered walls adorned with a pattern chosen for its “nod” to the formality

Design & Refit

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 –

If you want to build trust and relationships with your customers CardsSafe can help The system wirelessly and securely holds customers bank cards while they run a tab As a result, staff can spend more time with customers, upsell and build valuable relationships Customers will also feel more relaxed knowing that their cards are safe

The CardsSafe system is specifically designed to securely retain customer credit debit and ID cards while the cardholder runs a tab As a result the technolog y not only protects against credit card fraud but also eliminates walk-outs and allows for checking the validity of bank cards

The CardsSafe system has now revolutionised how hospitality businesses manage their customers' payment obligations Their wireless technolog y can be safely tucked away behind the bar POS or ser vice station The units are easily installed and the system does not capture data so it never breaches GDPR CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits by allowing staff to

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

Prepare For Wedding Season With Chic and Cost-Effective Furniture Avoid Losses, Increase Profits and Build Relationships with CardsSafe®

upsell to their customers

That's why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires

From Young s pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system

Timothy Young's Bar Manager explains "Average spend is up and chargeback has vir tually disappeared after we installed CardsSafe which really puts our customers minds at rest

CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9 95 per month In addition, each hire comes with customer ser vice troubleshooting and free replacement keys Additional units can be added at any time

Avoid losses with CardsSafe® and reap the benefits today!

For more information please visit www.cardssafe .com

Or contact the sales team on 0845 500 1040

Design & Refit

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

CONCEPT bars

CONCEPT bars have enjoyed a surge in businessrecently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resor ts Their expansion and commitment to improving their hospitality offer ; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countr yside locations up and down the countr y

CONCEPT bars have over 30 years ’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industr y venues throughout this time

They were delighted to work on the exciting new venues across the Parkdean estates Each has its own particular style , and it was CONCEPT s mission to provide the ideal bar setup to maximise speed of ser vice customer satisfaction and efficiency - and ultimately enhanced sales for the operator

The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!) a range

of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer The stainless steel counters allow for speed of ser vice , optimised design, easy cleaning, and the upmost hygiene

Regarding this successful collaboration CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars we pride ourselves not only on the quality of our product and our ser vice , but also on our ability to listen to our clients We realise their vision - always offering the best advice and our in-house experienced manufacture and installation teams always ensure a quality offer”

We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”

Neil added “It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resor ts ”

bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays With over 30 years experience of bar design tel +44 (0)1484 852 666 info@conceptbars com www conceptbars com

Design & Refit

Healey and Lord

We regularly work with design and hospitality professionals to specify good value , durable washroom schemes for high profile venues

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects We have an extensive range of less able products designed to complement modern and traditional schemes perfectly Recent projects we have supplied include The Shard The Tower of London, Windsor Castle , Lords Cricket Ground The Queens Club, Battersea Power Station, The Globe The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club

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

Hospitality Businesses Can Use Finance to Access New Tax

Why Use a Specialist Hospitality Consultant?

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

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

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:

• Manag ng shor t-term cash flow issues

• Purc hasing seasonal food and dr ink

• Hir ing addit onal staff

• Purc hasing new cater ng 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