CLH Digital - Issue #160

Foodservice Inflation Falls but Interest Rate Rise Will Have “Significant Impact”

The downward trend has been driven by an easing of prices in key commodity markets The Dair y and Oils & Fats categories within the Foodser vice Price Index both recorded month-on-month deflation on the back of improved availability, aided by increased milk production and falling edible oil prices Only two of the Index’s ten categories repor ted month-on-month inflation of 2% or more (CONTINUED ON PAGE 3 )

Welcome to the latest issue of CLH Digital

I have only just received a repor t on Coronation weekend, so unfor tunately I have not had the time to conver t it into a news ar ticle Never theless despite our traditional bank holiday weather, the coronation of King Charles III has proved to be a great success

The weekend saw drinkers consume 50 5 million pints across the UK up almost 6% on the Jubilee weekend in 2022 with, according to the repor t, 73 more pints per pub sold compared to 2022

It comes as no surprise! The UK’s hospitality and pub sector holds a significant place in the nation's hear t ser ving as a cultural cornerstone and a vital par t of its social fabric , and with the coronation celebrations of King Charles III, the sector played a central role in honouring tradition, histor y, and heritage

From the humble village pub to iconic city establishments, these venues have long been cherished for their ability to bring people together in joyous celebration!

While the sector is by no means stuck in the past, one of the most cherished aspects of the UK hospitality and pub sector is its commitment to preser ving tradition and heritage When it comes to special occasions, especially those of royal significance , the UK hospitality and pub sector pulls out all the stops to ensure a memorable celebration During the coronation festivities we saw pubs across the nation embrace a spirit of jubilation From traditional British fare to themed decorations and live screenings of ceremonial events, pubs provided a festive atmosphere that allows patrons to be par t of the historic occasion

Additionally, the hospitality sector often collaborates with local communities and organizations to organize street par ties, parades, and outdoor events that bring people together in shared celebration These occasions foster a sense of unity, pride , and camaraderie among the populace , emphasizing the essential role that pubs and hospitality venues play in forging a collective national identity

And I am from an age group can remember pub “Charabancs” As a child growing up in the nor th-west our local pub used to hire a coach and take us on days out to places like Blackpool It sseems a lifetime away now, but was a wonderful example of fostering community cohesion and spirit

So I think the sector deser ves a huge pat on the back!

While it’s good news to see that inflation fell, albeit only by a small amount, the news was offset by the rise in interest rates

Devastating for any business including, I have to say, us here at RBC Publishing I cannot imagine how many businesses were forced to take out loans during the enforced lockdown, something we had no choice in and now what do we see?

Interest rates rising as those loans fall due

Absolutely disgraceful! The highest interest rates since 2008, high inflation and huge energ y costs are wreaking havoc in the sector

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

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

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

EDITOR

Peter Adams

Foodservice Inflation Falls but Interest

Rate Rise will Have “Significant Impact”

(CONTINUED FROM FRONT COVER)

Inflation has also been slowed by significant falls in the cost of crude oil, a major upstream influencer on the price of food Crude prices fell 24 4% year-on-year and 4 4% month-on-month, which should help to alleviate supply costs

While other factors including labour energ y and currency markets will continue to influence pricing the new edition of the Foodser vice Price Index forecasts fur ther falls in inflation in the months ahead However, some categories including Meat and Sugar are likely to remain volatile as a result of supply uncer tainties

CAUTIOUSLY OPTIMISTIC

Prestige Purchasing CEO Shaun Allen said: “The continued fall in inflation will be some welcome relief for the hospitality sector However, prices remain high and with eight out of ten categories still repor ting month-onmonth increases, the overall cost of food and beverages in the sector continues to rise just at a slower rate

The pressure on operators’ margins is still increasing and acting now to optimise their supply chain and limit the impact is critical

James Ashurst, client director at CGA by NIQ, said: “After months of relentless pressure on prices we can be cautiously optimistic that foodser vice inflation is at last softening But much damage has already been done to businesses’ costs and consumers ’ spending, and with various areas of food and beverage supply still volatile , conditions will remain difficult for some time to come ”

UKHospitality Chief Executive Kate Nicholls said: “We are beginning to see a positive direction of travel with consistently declining food ser vice price inflation but the decreases we ’ re seeing are not significant enough to be felt by businesses yet

“While five months of decline is positive the fact of the matter is that almost 19% price inflation for food and drink is enough to ruin businesses, especially alongside energ y costs and workforce challenges

“Much more needs to be done to tackle the cost increases businesses are experiencing in a meaningful way and that star ts with energ y, with Government forcing suppliers to renegotiate contracts with businesses that fixed during the height of the crisis

“Only by tackling the root causes of inflation can hospitality businesses return to its position of driving economic growth ”

INTEREST RATE RISE

However, this inflationar y respite was offset by an announcement by The Bank of England that interest rates are to be raised by 0 25 percentage to 4 5% this week, which UKHospitality has warned could "significantly impact" the viability of hospitality business

Chief Executive Kate Nicholls said: “Interest rates reaching their highest levels since 2008 will be a huge worr y for hospitality businesses and could significantly impact business viability

“Hospitality was the business sector most affected by the pandemic with a large number of businesses forced to take out loans to sur vive With those loans now due consistently rising interest rates compound debt and inflict fur ther economic pain on venues

Emma McClarkin chief executive of the British Beer and Pub Association said “Pubs and brewers don’t want to put up prices for customers, because with interest rates continually rising customers are watching the pennies – but they are left with little choice ,

“They need to cover their own costs and inflation is hitting them throughout their supply chains, it’s an unsustainable situation that is completely wiping out profits ”

She added: “Not only will pubs be suffering from reduced spend but increased rates make investments in their businesses and the oppor tunity to grow much harder Add to this a drop off in the suppor t on sky-high energ y bills and you ve got a toxic mix that is making it incredibly difficult for pubs to sur vive

END OF SUPPORT SCHEMES

The sector has also seen the end of government suppor t schemes such as the Energ y Bill Relief Scheme , which provided £18bn to businesses to help with mounting costs, and was replaced with the Energ y Bills Discount Scheme which provides less than a third of that at just £5 5bn

It comes as the chief of the boss of JD Wetherspoon, Tim Mar tin, criticized MPs over a “lack of understanding” in regard to inflation

While the pub group repor ted a strong performance this week, he also said that a lack of understanding surrounding inflation from senior politicians presents a “real threat to the future prosperity of the countr y ”

URGENT ACTION NEEDED

Mr Mar tin said: “In order to bear down on inflation, political par ties should encourage free enterprise , rather than a reliance on additional regulations ”

“Inflation, especially in labour, energ y and food costs, remains an intractable issue , ” he added “Loan repayment is not the only price pressure businesses face , with the sector now in a period of peak energ y pain Urgent action is needed from Government to bring costs down, par ticularly on energ y, and more needs to be done to assist businesses in their pandemic debt We would urge HMRC to be lenient in their demands from businesses at this point, allowing Time to Pay arrangements ”

The Importance of Energy Savings to Business Operations Cannot Be Overstated

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

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

Sadly, the star t of a new year has offered little in way of relief to businesses struggling to stay afloat Data from the joint Q1 Hospitality

Members Sur vey2 revealed that sur viving businesses are expecting their energ y bills to be 101% higher during the first three months of 2023, compared to the same period last year

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

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

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

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

REGULAR CLEANING

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

SERVICING AND MAINTENANCE

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

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

CORRECT USAGE OF EQUIPMENT

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

THOROUGH STAFF TRAINING

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

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

EQUIPMENT PURCHASING

Gone are the days of buying something based on the price alone Hospitality has entered a new era, where business owners must be more focused on the cost of appliances in use and pay back Simple calculations can ver y quickly demonstrate how even paying a little more in capital outlay can return far more in savings – and venues should be looking to purchase appliances with high energ y-efficiency ratings from reliable brands

Many organisations still need to procure equipment, typically to replace failed appliances, help roll out a new concept expand their offering or cope with increased numbers In this case it’s essential to speak to an independent equipment supplier with a wealth of knowledge on the latest energ y saving features, who can offer new ideas to venues based on their experience of other projects Utilising the exper tise of specialist suppliers, rather than jumping on the internet to purchase the cheapest appliance , will pay dividends in the long run, saving money through equipment longevity and reducing running costs

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

References:

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

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

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

Wigan Pub Re-Opens After £180,000 Makeover

The Honeysuckle on Pool Street in Wigan, re-opened on Thursday 4th May following a major investment of £180,000!

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation with a new look and feel, including a new bar brand-new furniture and an entire redecoration to ensure a welcoming look and feel Whilst outside in its beautiful open beer garden, a shelter has been installed over the decking area to ensure use all year round

For opening night, customers enjoyed live music from singer, Tom Byrom, whilst the weekend ahead includes live spor ts and Karaoke

Operator of the Honeysuckle , Tara Wade , 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 Honeysuckle provides 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, as well as charity events Operator, Tara’s first aim is to raise money to have a lifesaving defibrillator installed at the Honeysuckle

Matthew Gurney, Operations Director for Proper Pubs, said: The refurbishment at the Honeysuckle looks fantastic – the team have worked really hard to ensure it is a success for the local community

“On behalf of the Proper Pubs team we would like to wish our community hero Tara, ever y success for the future in making the Honeysuckle a fantastic hub of the community”

Robert’s Dorset – The Perfect Snack

Whether you are a hotelier landlord or shop owner, Rober t’s Dorset have the perfect snacks for you

Hoteliers. A customer or client arrives

A snack and a beverage is offered

What a lovely welcome!

Landlords Our products cater for ever y taste

A drink with a snack is a cherished tradition

Shop owners Not only are Rober t’s products delicious, they’re also attractively designed and stackable Our range will look splendid in your store

Our products:

We offer keto vegetarian vegan sugar-free gluten-free and allergen-free crackling, nuts and fudge

Proper Pork Crackling. Keto-fr iendly and allergenfree with no MSG , no ar tificial flavour s and no enhancer s

Yummy Peanuts and Delicious Cashews Our AA-grade nuts are ethically and sustainably sourced vegan and g uten-free Fabulous Fudge . Gluten-free with vegan options ava lable

Panko Keto Crumb Keto-fr iendly and allergen-free , with no MSG , no ar tificial flavour s and no enhancer s

WHITE LABELLING SERVICE

All our products can be supplied in a range of sizes, fully packaged with

your branding Set up fees and minimum orders applies

With us business is friendly and personal This means our trade customers can enjoy:

• Easy order ing options e ther onl ne or by phone

A dedicated account manager

• Trade pr icing

• And we can deliver big order s

All

Pub and Bar Transactions Were Up 26.7% Over the Coronation Weekend

Brits made the most of celebrations and benefitted from the longer opening hours

Data from Barclays shows that during the Coronation bank holiday weekend (6-8 May) transaction volumes increased across hospitality businesses

Restaurants, pubs and bars benefitted from a significant increase in the total number of sales – compared to the equivalent dates in May last year In spite of the rainy weather, Brits made the most of the long bank holiday weekend and celebrated the highly-anticipated Coronation of Their Majesties King Charles III and Queen Camilla with friends and family

CATEGORIES

WHICH SAW A SIGNIFICANT

UPLIFT IN TRANSACTION VOLUMES INCLUDE:

• Pubs and Bars:

o 26 7 per cent compared to the equivalent dates in May last year*

• Restaurants:

o 4 42 per cent compared to the equivalent dates in May last year*

Marc Pettican, Head of Barclaycard Payments, said:

“Consumer spending received a welcome boost across the Hospitality sector during this historic Coronation weekend Pubs and bars – which benefitted from longer opening hours – received a spike in trade as Brits and tourists headed out to socialise with friends and family and make the most of the festivities

“Even though restaurant spending fell 7 6 per cent in April as consumers cut back their discretionar y spending data from the weekend shows that Brits are still keen to spend money to celebrate impor tant moments despite the rising cost of living Businesses will be hopeful for another uptick in sales across the Spring Bank Holiday weekend later this month ”

The White Lion in Broadwindsor Celebrates in Style

Situated in the charming village of Broadwindsor, West Dorset, The White Lion proudly stands as a community-run pub Over the course of the past two weeks, the establishment has been filled with joyous celebrations The pub commemorated its first year as a community-run establishment, sharing in the excitement of an engagement announcement and basking in the grandeur of the King's Coronation

One of the standout events during this eventful period was the remarkable Coronation Weekend hosted by The White Lion The weekend was a resounding success, featuring an array of delightful experiences for all in attendance Guests were treated to the flavors of Asian-style lamb dishes, adding an exotic touch to the festivities and satisfying culinar y desires The pub's skilled mixologists

crafted a tantalizing selection of cocktails, providing a refreshing accompaniment to the vibrant atmosphere In addition, The White Lion offered elegant afternoon teas, complete with delectable treats such as scones, finger sandwiches, and an assor tment of mouthwatering pastries The weekend was fur ther highlighted by the Coronation Ceremony, where the community gathered in awe to witness the crowning of the King followed by the lively Coronation Concer t that had guests dancing and reveling in the electric ambiance

Through its commitment to community involvement and creating memorable experiences, The White Lion continues to hold a special place within the hear ts of the Broadwindsor community

S U R V I V I N G

An Open Letter to Readers of CLH News

By David Hunter, The Bowden Group (www bowdengroup co uk)

Ok we all know that we have been through some ver y difficult times over the last few years

If you are still here VERY WELL DONE but don’t get to complacent ‘’ cos it ain’t over yet’’

I am often asked ‘’how can we sur vive’’ ?

There are always things that we can do to reduce the overhead costs in any business:

Working with a Hotel client in the Nor th West of England, we were recently asked to use our weekly eMailed repor t on the business’s Profitability to get the staff ’ s suppor t for reducing usage of gas and electricity

Common sense you might have thought

What happened though really did amaze me

It wasn’t just that the units of power used weekly reduced by 20% it was that we COULD save that huge amount just by asking staff to par ticipate

Yes it IS a bit sad that we COULD reduce power usage so much but the fact that we did do that shows the power of just talking to the Team and getting their suppor t

It is clear that the staff feel they have a vested interest in helping the hotel get through an approaching massive increase in Power costs per unit and that THEY WANT TO HELP Sounds familiar?

This is the four th Recession that I have worked though in my role , and by now I am ready for the fallout of a Recession but it never ceases to surprise me HOW ever ything changes during and after such a period and it never changes in the same way

I often say that in Hospitality Profit is largely driven by:

• Sales Overall, and Depar tmental

• Bedroom Sales and the Costs of c leaning those rooms

• Food GP%

• Dr inks GP%

• Labour Costs

I promised I wouldn’t write a book for you to print (thinking of the printing costs), so let’s just dip into these one at a time highlighting the bigger issues or the ‘’quick wins’’ as there are things we C AN do to help the situation and we will focus on those

SALES OVERALL, AND DEPARTMENTAL

We need to up our game on Marketing not just increasing the number of people that come to use our facilities, but increasing the Spend per Head of all of those that do use our the businesses

If we attract some new customers, and get existing customers to spend more per visit we stand an even better chance

There are so many special offers and new packages that we can dream up, to increase customer visits

BEDROOM SALES AND THE COSTS OF CLEANING THOSE ROOMS

Yes, we have been tr ying to get more people to book Direct There are a number of ways we can do that but asking guests to book direct in future cer tainly works

As good as the online OTA agencies ARE the more people we can get booking direct with us, the better, as it reduces that extra Commission cost

So look at your website how easy IS IT to book direct with you?

We have also been looking hard at the in-room complimentar y stuff like hairnets for the shower, how many towels, soaps, gels etc we put out

Many of the Budget operators now will not clean a room unless that is specifically requested However, I am not a great fan of that, as its not what we traditionally expect from an hotel

We have been introducing automatic on/off light sensors in bedroom corridors

And some Budget operators have been centrally (at Reception) over-riding the settings that the customer sets on the bedroom heaters turning them off automatically between the late-night ‘’sleeping’’ hours

FOOD GP%

I have a few big tips here:

1 Cost out your menu tems in great detail, and formally, and on a suitable spreadsheet

2 Do those costings ever y single month not twice a year as used to be acceptable

3 Make ver y sure that are ac hieving the r ight level of GP% on ever y single dish There is no suc h thing as an Industr y Standard GP% it all depends on the type of establishment, what it is , where it is , and how it operates

4 Reduce the menu size if you can and use the same ingredients n a number of different dishes reducing the number that you need to buy in

5 Negotiate , and renegotiate , and seek at least two other supplier s to compare with to get the best purc hase pr ices for what foodstuffs that you need to buy in The tough ones might well be: Fruit & Veg / Fish / Meat / Cheese / O ls

6 Get advice on what your Food GP% SHOULD BE

DRINKS GP%

My best tips here are:

1 Take the time to establish what GP% you need not just overall, but per categor y of dr ink (as defined by a licensed stoc ktaker)

2 Make sure that you pr ice accordingly to be able to ac hieve your target GP% overall

3 Get help on the Wines side there is a whole separate pr icing strategy for GP%s on Wines , on different types of wine and on the d fferent glass sizes Call me if in doubt

4 Tr y to reduce the Wine List a bit if you can that helps with cashflow

5 Get adv ce on what your Food GP% SHOULD BE

LABOUR COSTS

Here there is no choice you MUST ACT and NOW Labour costs just keep going up never down and the Minimum Wage doesn’t really help us in Hospitality

My top tips are:

1 Do what is known as a Manpower Planning Study

This identifies exactly how many staff member s you need in any one place at any one time in 15 minute intervals throughout the day ever y day and ever y day being different

2 Then, do your rota str ictly (as str ictly as possible that is) on the number s that you ACTUALLY NEED

3 You may need to c hange the way you employ people you may well need more Par t T me and Casual employees so that you don’t end up with too many staff on duty at any one time

4 Get as muc h flexibility into the manpower system as you can whic h can mean you employing MORE peop e but on LESS hour s eac h

5 Train your staff well, incentivise them too, but most impor tantly, respect them and communicate with them

The ATTITUDE of any member of staff shown towards a customer is paramount, and that often determines whether a Customer returns a second time and more

The above will help but no one should think of it as being easy it isn t !!!

SURVIVING is what we hope happens when you do all that you possibly can

You also need to be ‘’Relentlessly Optimistic’’ at the same time

Panic worr y and being miserable are all things that rub off on others ver y ver y quickly

If you think that I can help you at all

Give me a call on 07831 407984 or 01628 487613

I will be happy to help If you quote ‘’I saw you in CLH’’ the first on-line Video Call session with me will be totally Free Of Charge

Ahead of Summer Months

The Station Hotel a local traditional community pub in Filey has received a £176,000 investment to improve its beer garden just in time for the summer months At the helm are passionate and local licensee duo, Andy Quinn and Victoria Bagley who have been at the pub for over three years together, with Andy having been at the pub for over six years himself The investment at the Station Hotel was funded by leading community pub group, Admiral Taverns, who own over 1,550 pubs across the countr y

The refurbishment has ensured the pub is in “Ship-Shape” for a busy Summer season ahead and has included a complete makeover to its external beer garden, including new furniture , new festoon lighting, as well as a beautiful

Over 55s Wield the Most Influence When Deciding Where to Eat and Drink

New insight identifies which consumers have the most influence in deciding which hospitality venues to visit and the factors influencing their decisions

The latest GO Technolog y repor t from hospitality tech provider Zonal and insight firm CGA by NIQ reveals that those aged 55+ are the key decision makers when it comes to choosing which hospitality venues to visit The data shows that 40% of ‘influencers’ are aged over 55 – nearly double the number who are aged under 25 years old (21%)

The sur vey of more than 5,000 UK adults ser ves as a reminder that it is not just the young and digitalsavvy who have influence when it comes to going out for food and drink and, with the majority of consumers (61%) admitting they are either solely or sometimes influenced by others both when choosing whether to go out and the choice of venue when eating and drinking out, the impor tance this group of consumers plays should not be understated

The repor t also unveils how valuable those who influence are This group spends more time in the trade – a third (32%) drink out weekly – and on average spend £10 a month more on eating and drinking out than non-decision makers They also tend to visit more venues than those who are more influenced than influencer, visiting an average of over seven different brands in the last six months

When it comes to factors influencing which venues consumers visit, aspects such as proximity to home (47%), value for money (35%), and ser ving a customer’s favourite food or drink (26%) come out on top

THE MOST IMPORTANT SOURCES OF INFORMATION WHEN IT COMES TO VENUE RECOMMENDATIONS ARE:

1) Recommendations from fr iends , families and colleagues (56%)

2) Combination of sources (27%)

3) The press (26%)

4) Fr iends’ recommendations on social media (25%)

5) Social media via brands , reviews or blogger s (21%)

Commenting on the findings, Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal, said: “With the cost-of-living crisis squeezing consumer spending habits, it’s vital that operators have a good understanding, not only of the key drivers influencing customers’ decisions when it comes to eating and drinking out, but also who the decision makers are Interestingly, those aged over 55 are highly-influential – a reminder that it is not just the young who wield purchasing power and operators would benefit in engaging this age group as much as others

“Operators who can capitalise on these influences and influencers, and shape their communication, marketing and overall experience with these factors in mind, will ultimately gain that impor tant advantage in an increasingly competitive market ”

Karl Chessell, Director – Hospitality Operators and Food EMEA CGA by NIQ added: “With spending so tight and competition so intense , it’s more impor tant than ever to understand the influences behind visits to pubs, bars and restaurants Our research highlights how the cost-of-living crisis has sharpened people’s focus on price and made convenience and familiarity more impor tant These factors all play to the advantage of managed pub and restaurants groups who tend to offer better value , accessibility and trust than independents

But with influential consumers now so demanding, brands need to deliver dependably great experiences While digital avenues like social media, review sites and Instagrammers are increasingly impor tant, our research makes clear that old-fashioned recommendations among friends are still the king of influences and consistency is the best way to earn them ”

Hand Drying Is Crucial But The Options On Offer Are Failing Us

Written by Dr Salomé Giao, Lead Scientist at Dyson (www.dyson.co.uk)

Ever y year Global Handwashing Day champions and campaigns for the critical impor tance of regular hand washing with soap

The message is a simple one: hand washing can help prevent disease transmission

At Dyson we re huge advocates for ever ything Global Handwashing Day stands for We want to contribute to the conversation by shedding light on a step in the hand hygiene process that itself plays a ver y impor tant role but one that crucially remains little known: hand dr ying

Effective hand dr ying is key to ensuring that clean hands stay clean – if it doesn’t happen there are hygiene risks: it is known that wet hands can pick up more bacteria than dr y ones Moreover damp hands can transfer up to 1 000 times more bacteria than dr y hands while wiping hands on clothes can add bacteria to washed hands if the clothes aren’t clean We need to ensure that people are able to wash and dr y their hands properly

Bacteria cannot be visualised by the naked eye , so instead imagine glitter Now imagine you have one damp hand and one dr y hand, you put both hands in the glitter and what happens? Your wet hand will be covered in glitter while the dr y one will pick up less The process mimics the difference between wet and dr y hands interacting with germs and bacteria, we just can’t see it with the naked eye

But the big problem isn’t that hand dr ying options aren’t provided in washrooms It’s that the options on offer can in fact cause hygiene problems, alongside environmental challenges, and cost concerns

TRADITIONAL SOLUTIONS PRESENT BIG PROBLEMS

Many shared washrooms will offer one of two hand dr ying options – or in some instances both: electric dr yers and, or paper towels

The hygiene issues that can arise from warm air dr yers begin with design issues, such as physical buttons,

long dr y times and other technological limitations – a lack of air filtration being a common problem

This can not only impact hygiene practically but may also be a concern when using warm air dr yers According to the 2021 Dyson sur vey on washroom attitudes 40% of respondents in the UK are concerned that the physical button on warm air dr yers is a hygiene issue , while the use of unfiltered, unclean air to dr y hands is a concern for 24% This could become a deterrent to use them and leave the washroom with wet hands

Paper towels, on the other hand, in general don t cause hygiene concerns but they can come with environmental issues that can’t be overlooked in today’s world To create , transpor t and dispose them at scale requires processes with higher CO2 emissions With society becoming increasingly aware of environmental issues and the sustainability of the products they use; we need to create hand dr ying solutions that address them

In a time when businesses are embedding sustainability at their core and using Corporate Social Responsibility teams to showcase progress, there’s a real oppor tunity to standout and make washrooms a point of differentiation

IMPROVEMENTS FOR HYGIENE, BUSINESS AND ENVIRONMENTAL NEEDS

It’s clear that the hand dr ying solutions often available in workplaces educational settings hospitality – we could go on – are in need of an upgrade

Dyson Airblade™ hand dr ying technolog y places hand hygiene the reduction of CO2 emissions and cost efficiency at the forefront of its design

The Dyson Airblade™ 9kJ has been found to emit up to 88% less CO2 than paper towels Compared with conventional warm air dr yers, the Airblade™ 9kJ uses only one seventh of the energ y needed Dyson hand dr yers are also engineered to alleviate the public s key washroom concerns and prioritise hygiene through touchfree design and HEPA (high efficiency par ticulate air) filters capturing 99 95% of par ticles as small as 0 1 microns

Effective hand dr ying is a key par t of effective hand hygiene , but the options too often in use are problematic We need raise awareness about the impor tance of effective hand dr ying, and promote hand dr ying solutions that improve hygiene , reduce business costs and CO2 emissions

National Hop Collection to Expand with Support from Britain’s Oldest Brewer

The National Hop Collection which preser ves historic varieties of hops and provides the resources to breed new varieties, is to expand after moving to a larger garden with suppor t from Britain’s oldest brewer, Shepherd Neame

The collection was originally established at Wye College in Kent, but after the college s closure in 2007, it moved to land provided by Shepherd Neame at Queen Cour t Farm in Ospringe , near its historic brewer y in Faversham

It was accredited as a National Hop Collection in 2010, and has grown significantly during the past 14 years, so more space was needed A new site at Homestall Farm in Faversham was identified, owned by local hop grower Antony Redsell, and after months of preparation the move took place on April 27

The relocation project has been led by Dr Peter Darby, who founded Wye Hops which oversees the collection holding the position of Director of Research until his retirement in 2020

He said: “I am incredibly proud of ever ything we have achieved with the collection so when the oppor tunity arose to move it to a bigger site where it could be enlarged and improved I wanted to get involved as it felt like a fitting way to finish my work with Wye Hops

“We were grateful to receive such generous suppor t from Shepherd Neame which pledged not only to

fund the move but to continue providing a significant annual contribution to its establishment and maintenance for at least the next five years ”

Due to the additional room available at Homestall Farm, the collection has already been able to expand from 250 to approximately 360 historic varieties of hops, mostly British varieties, with its oldest, the Golding, dating from 1790

Dr Darby said: “It’s an impor tant genetic bank, preser ving the traits and characteristics used in hop breeding When it comes to breeding, I see each hop as like a key on a genetic piano The more notes available when you play, the more interesting the sound you can create ”

Dr Darby said: “Shepherd Neame has been a strong suppor ter of Wye Hops from its infancy The late Chairman Bobby Neame was one of our original directors and they gave us the land at Queen Cour t Farm for free and now have helped to fund its move Their team also provided guidance on attracting pilot brewing clients which was a huge help when we were star ting out Our team are incredibly grateful to the company for ever ything they have done ”

Shepherd Neame Chief Executive Jonathan Neame said: “We are privileged to have so many wonderful hops growing right on our doorstep, in the hear t of England’s hop county We are committed to suppor ting the impor tant work of the National Hop Collection to preser ve our hop heritage and create exciting new varieties, and look forward to continuing our par tnership with them during the coming years ”

East Anglia Operator Takes on Lease of the Coach & Horses, Royston

Vamsi Putta, licensee of The Brook in Cambridge has taken on The Coach & Horses in Royston, his first Star Pubs & Bars lease The pub, which has been closed for over three years, is to reopen in early June as The King James following a £210,000 joint investment by Vami Putta, his business par tner Prash Nellutla, and Star Pubs & Bars

Vamsi, who has 25 years hospitality experience , has a long-term plan to establish an estate of five traditional pubs in East Anglia

Prior to star ting to turning around The Brook, Vamsi was a General Manager for Salt Bar & Dining and a Marriot Hotel manager

Says Vamsi: “Smaller traditional and characterful pubs work well especially in the current economic climate as energ y costs are lower and staff recruitment is less problematic “We decided to rename the pub The King

James to reflect the change of offer while celebrating King James’s connection with Royston

“The King James is in a great location as it is the first pub you pass when walking from the station into town As well as great drinks, we intend to establish a reputation for gourmet burgers and live acoustic music ”

Star Pubs & Bars Business Development Manager, Dan Hayward says: “With Royston already having more food and spor ts led pubs, there’s room for a traditional local offering great drinks and simple good pub food with excellent ser vice Vamsi’s the ideal person to take it forward as he already runs a popular traditional pub in Cambridge and knows the area well We re delighted to be suppor ting Vamsi and Prash in their vision for The King James and reopening a closed pub for the community

Eurovision Spending Set to Provide UK

Retailers and Hospitality Venues with £470m Boost

Hospitality venues will also receive a significant boost as a result of the competition being held on home soil, as £143 million is expected to be made over the course of the competition thanks to the 8 7 million consumers heading to their nearest bar, pub or restaurant Food sales make up the majority of hospitality profit at £83 million, with a fur ther £60 million expected to be generated through drink sales as UK consumers order 2 million pints of beer 400 000 bottles of wine and 300,000 bottles of Prosecco

Additionally restaurants offering deliver y or takeaway food are set to bring in £71 million across the competition as 4 8 million consumers enjoy food within their own home

With the Eurovision Song Contest being held in the UK for the first time in 25 years, UK retailers and hospitality venues are expected to make £470 million throughout the event (9th – 13th May 2023) a new repor t has revealed

The Eurovision Spending Repor t VoucherCodes co uk estimates 15 million consumers are set to watch the contest either from the comfor t of their own home or at in-person events, across the competition

As 13 5 million consumers get ready to tune in from home , a 35% increase in par ticipation in recent years, UK retailers are set to generate £244 million in sales as 9 9 million consumers stock up on food, drink and decorations ahead of the final on Saturday 13th May

The majority of sales made by retailers will come from food and drink spend – accounting for £187 million of the total profit Breaking this down fur ther, the equivalent of 1 4 million bottles of wine , 900,000 pints of beer, and 400,000 bottles of Prosecco are set to be sold to consumers throughout the contest Retailers will also benefit from UK shoppers spending £13 million on decorations, £4 million on souvenirs, and £5 million on fancy-dress wear

Maureen McDonagh, Managing Director at VoucherCodes co uk commented: It s clear the Eurovision Song Contest returning to the UK for the first time in 25 years means excitement levels are high amongst British consumers As our data shows, this buzz will result in a busy period for many pubs, bars and restaurants and a boost in sales during the contest, in what is set to be a bumper month for the hospitality industr y

“With nearly 9 million consumers heading to their nearest hospitality venue to soak up the atmosphere of the contest owners should make preparations to attract customers and take advantage of this greatly anticipated event Screening the final, decorating your venue , offering themed food and drinks, and marketing your offering in the run up to the contest will help attract those looking for a fun venue for the event

It’s also impor tant to remember that saving money is still front of mind for consumers, so ensuring great value for money is impor tant By offering special discounts on food and drink, such as early-bird bookings or packages for large groups, hospitality venues can capitalise on the excitement of the contest being held in Liverpool ”

RECONDITIONED & SECOND USER CATERING EQUIPMENT

How Restaurants Can Fight Inflation and Boost Customer Loyalty

“Today, inflation is a reality that the restaurant and hospitality sector has no choice but to contend with as prices continue to surge in the UK There’s no doubt the rising cost of food is proving an additional challenge for heavily stretched restaurateurs: while they need to emphasize efficiency measures such as reducing more food waste and tighter menu management they also need to stay creative to ensure customers have the best possible experience

Consequently it can be challenging for restaurants to encourage customers to continue visiting their establishments given increasing hesitancy for additional expenditures such as dining out or ordering food online Now more than ever, building and retaining customer loyalty is critical to thrive and grow - here’s how to do so whilst keeping an eye on costs

CUSTOMER EXPERIENCE IS KING

A recent sur vey found that 40% people in the UK get up to three food deliveries a week today despite the recent rise in inflation While people are getting more takeaways and deliveries, they are also being more selective A whopping 68% of people said quality ingredients are more impor tant now than before the rise of inflation What’s more , convenience is a major deciding factor for consumers selecting a restaurant for takeaway and deliver y 69% claim how close a restaurant is and how fast their food can get to them is now more impor tant than ever

This means a focus on offering high-quality, value-driven experiences can be a valuable way of differentiating restaurants from the competition This can include sourcing ingredients locally or from ar tisanal producers, offering unique menu items that can't be found elsewhere , or providing excellent customer ser vice By offering experiences that stand out from the competition, restaurants can keep customers coming back for their own brand of “special sauce ” building a loyal customer base in the process

In addition to offering promotions and high-quality experiences restaurants can also encourage customers by investing in their online presence This includes having a professional-looking website an active social media presence , and positive online reviews With more and more people turning to the internet to find information about local businesses, a strong online presence can be a powerful tool for attracting new customers and driving repeat business

IMPROVE YOUR TECH OFFERING

By Zhong Xu, CEO and Co-Founder, Deliverect (www deliverect com)

According to the same research, more than a third of customers didn’t order from a restaurant again after they had a bad deliver y experience To boot, 19% of those same people told their friends or family not to buy from the restaurant either Avoiding these experiences and customer attrition as a result requires streamlining restaurant operations to ensure orders are fed smoothly from online platforms such as Deliveroo and Just Eat straight into the kitchen, and then back out again

One way that UK restaurants in the UK can do so is by using a cloud-based platform that integrates with their point-of-sale (POS) system and popular deliver y platforms With this type of technological integration restaurants can manage their online ordering, deliver y, and takeout operations from one central location, saving time and reducing errors

One valuable tactic to boost customer retention lies in regular, real-time menu updates This helps to endear restaurants to customers by allowing them to make informed decisions about what to order online and avoids disappointment if an item becomes unavailable due to supply issues or rising costs Syncing menus on apps and websites using menu optimisation makes it easier to make changes Some food deliver y management platforms also offer the ability to temporarily limit the availability of cer tain items, which helps manage customer expectations if the item they want is not currently available

FLEXIBILITY AND SPECIAL OFFERS

Another way to encourage customer loyalty is to offer flexible ordering and payment options With the rise of food deliver y ser vices, many customers now expect to be able to order and pay for their meals online or through an app Since the pandemic , many restaurants have also branched out into owning their own deliver y channels which helps them to own more of their customer experience which can help differentiate their offerings versus the competition Ultimately, offering purchases through multiple channels can help restaurants diversify their revenue streams to drive new sales whilst customers will appreciate the optionality and convenience

Promotions and discounts are also a time-honored way of driving customer traffic too This can include things like loyalty programs, where customers earn rewards for their repeat business, or limited-time offers on popular menu items These promotions can be especially effective when paired with targeted marketing effor ts, such as email campaigns or social media ads, to reach specific customer segments

There are many ways that restaurants can encourage customers in the current inflationar y period in the UK By offering promotions and discounts providing high-quality value-driven experiences offering flexible ordering and payment options, investing in their online presence , and building a sense of community, restaurants can attract and retain customers even in times of economic uncer tainty By using a cloud-based platform to streamline their online ordering and deliver y operations, restaurants can also save time and reduce errors, helping them to better ser ve their customers and grow their business ”

Survey Highlights Only 8% of UK Adults Believe They Will See a World Free From Hunger

Hunger is the world’s greatest solvable problem Yet only 8% of UK adults believe they’ll see the end of hunger in their lifetime; according to a sur vey commissioned by charity The Hunger Project UK in advance of launching this year ’ s World Hunger Day campaign

“Unlike many big global issues, ending persistent, chronic hunger globally is possible And our generation has the power to end it once and for all ” says Rebecca Burgess The Hunger Project UK CEO

She continues “Founded by The Hunger Project UK in 2011 World Hunger Day is an oppor tunity for us all to play our par t in ending world hunger, for good ”

Despite producing enough food to feed ever yone more than 800 million people still go hungr y ever y day On Sunday 28 May, the charity aims to unite people , organisations, Governments and brands alike , to champion sustainable eating, invest in local food systems, and connect the food on our table with our global community

The sur vey carried out by insights agency Obsur vant, shows there is growing appetite to making better decisions when planning food consumption, with 70% of respondents saying they are tr ying to make more sustainable choices

This World Hunger Day, the charity is asking people to host a Sustainable Supper, to raise money to end

CAMRA’s Summer of Pub Kicks Off

The Campaign for Real Ale has encouraged people to head down to their local and suppor t the trade for the star t of their annual Summer of Pub campaign

Pubs and breweries across the UK will be organising events over the summer months, whether it be an open mic night, ale trail, pub quiz or tap takeover, as par t of C AMRA’s Summer of Pub

The past few years have presented an enormous challenge for the pub and brewing industr y, as venues have faced skyrocketing energ y and business costs The Summer of Pub campaign aims to suppor t and promote pub and club-going throughout the summer and there’s plenty to celebrate

Licensees can join the celebrations too, helping spread the word with a wide range of bespoke marketing

hunger, for good To inspire people , downloadable menus from some of the world’s leading chefs, influencers and ambassadors are available on their website www worldhungerday org

World Hunger Day Ambassador and Michelin-starred chef Adam Handling said:

‘Sustainability is at the core of ever ything we do throughout my restaurant group and, as this year ’ s World Hunger Day theme , I feel so honoured to be asked to be par t of a campaign that aligns so closely with my own ethos Hosting a Sustainable Supper or exploring the toolkit are fantastic ways to learn more about sustainability and, most impor tantly, take a step closer to ending world hunger

“Whether you ’ re a local food bank, a National Government, a restaurateur or a member of the public , please join us in making hunger a thing of the past

“We want to celebrate and appreciate food in its entirety and the joy it brings We hope the campaign brings people around the table and take positive action for those living in hunger today,” Burgess said Organisations including JCDecaux, Yellow Sticker Cookbook, Sustainable Restaurant Association, Better Food, Bond, Environmental Funders Network, 23Red, Wrap, x+why, Dock & Bay, 1% For The Planet, Pollen + Grace , COOK, TOAST Ale , The Mazi Project, Food Matters Live and many more , have all pledged their suppor t

materials available from the campaign s website free of charge C AMRA is encouraging its network of over 150,000 members to get their local pubs involved in the campaign, and host events of their own

These can be submitted to C AMRA’s Events platform, allowing beer and cider lovers to seek out pubs, clubs and taprooms that are running Summer of Pub events nearby Commenting, C AMRA’s Campaigns Director, Nick Boley said:

“I think we ’ re all looking forward to summer after a tough winter that has seen the pub trade , brewers, and consumers hit hard by parallel cost-of-living and cost-of-business crises This Coronation bank holiday is the perfect time to star t Summer of Pub celebrations with a visit to the pub, to enjoy the community spirit that only a pint of real ale or cider down the local can bring

“Summer of Pub has much more to come , including the return of Pub Pride from our friends at Ask for Clive , celebration of the Women’s Football World Cup, Better Transpor t Week run by par tner organisation Campaign for Better Transpor t, and of course the publication of C AMRA’s latest Good Beer Guide – which last year had a foreword contributed by King Charles III as the Prince of Wales

“I encourage ever yone to head to their local this weekend and star t their Summer of Pub!”

Soft Drinks Sales Surge in First Quarter of 2023

CGA by NIQ’s data shows it has been a ver y strong star t to 2023 for the soft drinks categor y Sales surged past the £1bn mark to reach £1,007m in the first quar ter up by an inflation-beating 12% year-on-year

Soft drinks now have a 15 5% share of total On Premise drinks sales by value having grown their share by 1 7 percentage points over the last 12 months This is faster growth than any other categor y, and a lot of it has come at the expense of spirits, which has lost 2 4 percentage points of share It reflects many consumers ’ growing interest in health and alcohol moderation, and indicates that ‘Dr y Januar y ’ has been an effective launchpad for soft drinks this year

Here are six more insights from CGA’s exclusive On Premise Measurement Ser vice and consumer research to help suppliers capitalise on this flourishing categor y

CHANNELS

CGA s On Premise User Sur vey shows the wide appeal of soft drinks across all channels They are most frequently chosen in the formal dining (78% of consumers), casual dining (77%) and hotel (77%) segments

COLA

Cola attracts nearly half (45 6%) of all soft drinks sales by value It increased its share by 2 3 percentage points year-on-year, which gave it the fastest growth of any categor y This was largely driven by 18 4% growth in value rate of sale , bringing an average of £4,859 into tills in the first quar ter

MIXERS

The mixers categor y has suffered from the dip in spirits sales in 2023, and gin in par ticular Value sales

are 20% below the pre-COVID19 levels of 2019, though they bounced back a little with 3 1% growth over the last 12 months

BEVERAGE SYRUPS

By contrast, beverage syrups sales rose 9 2% in the first quar ter and the number of outlets stocking them has more than doubled in the last four years, rising 118% to 26,240 sites This has been powered by soaring demand for cocktails in the aftermath of COVID-19 though growth here has slowed in late 2022 and early 2023

SERVES

Packaged ser ves accounted for more than half (53 6%) of soft drinks sales in the first quar ter, having taken 0 2 percentage points from draught Glass bottles stole 0 3 percentage points of share and now attract 37 9% of soft drinks spending

QUALITY

Consumers’ focus on value has had a modest effect on soft drinks choices Just over half (54 4%) of spending has been on mainstream or budget quality brands a year-on-year increase of 0 5 percentage points at the expense of more premium options

“Soft drinks have been a real bright spot in a challenging first quar ter for the On Premise , ” said Matt Meek CGA senior client manager “Interest in moderation and value have combined to pull more consumers into the categor y, and we ’ ve seen some excellent NPD, innovations and activations in early 2023 But with inflation piling pressure on both businesses ’ costs and consumers ’ spending, there will be intense competition for sales over the spring and summer Keeping up to speed with trends and responding with the right strategies in ranging, pricing ser ve and more will be crucial in the battle for soft drinks share ”

Consumer Spending Grew Just 4.3% In April But Bank Holiday Fuels Hospitality Growth

Consumer card spending grew just 4 3 per cent year-on-year in April – less than half the latest CPIH inflation rate of 8 9 per cent but slightly higher than March (4 0 per cent) – as rising costs continue to place pressure on Brits’ finances However, the arrival of spring and the Easter Bank Holiday weekend fuelled growth at pubs and spor ts & outdoor retailers, while ticket sales for the Eurovision Song Contest in Liverpool boosted the entertainment sector

Spending on groceries increased 5 5 per cent, yet this was significantly lower than the latest ONS food price inflation rate (19 2 per cent) and smaller than March’s growth (7 1 per cent) This comes as nearly nine in 10 shoppers (89 per cent) say they are concerned about the impact of rising food prices on their household finances, while 67 per cent are looking for ways to reduce the cost of their weekly shop

Popular money saving methods adopted by these shoppers include buying discounted products nearing expiration, aka “yellow sticker” items (38 per cent), and using vouchers or loyalty points to get money off at the checkout (37 per cent) In addition, almost seven in 10 (69 per cent) have been making product “ swaps ” to save money recently, with over a quar ter (27 per cent) shifting from supermarket own-brand premium ranges to standard or value ranges, and a similar propor tion (24 per cent) swapping fresh food for frozen food Spending on utilities saw less of a year-on-year uplift (34 4 per cent) compared to March (39 3 per cent) largely due to the energ y price cap increase in April 2022 A year on from this energ y price hike Brits’ concern around the impact of rising household bills remains high at 90 per cent, leading over half (55 per cent) of Brits to reduce their discretionar y spending to cope with the squeeze

Despite this, spending on non-essential items saw higher year-on-year growth in April (4 6 per cent) than in March (3 5 per cent), as the Easter weekend and arrival of spring encouraged more Brits to enjoy social and outdoor activities This led to a return to growth for spor ts & outdoor retailers (+0 6 per cent in April vs -4 5 per cent in March), as well as a boost for bars, pubs & clubs which saw a slightly larger uplift (3 7 per cent) than in March (3 2 per cent)

However, restaurants saw a steeper drop (-7 6 per cent) than in March (-5 6 per cent), while clothing remained in decline (-2 3 per cent) for the third month in a row This is likely because new clothes and accessories and eating out at restaurants (both 60 per cent) are the most popular areas for cutbacks by Brits who are reducing their discretionar y spending to cope with rising household bills (55 per cent)

Elsewhere spending on enter tainment enjoyed a sizeable year-onyear uplift (12 0 per cent), largely driven by ticket sales for concer ts and shows including the upcoming Eurovision Song Contest in Liverpool, as well as families looking for more ways to enter tain their children during the Easter half-term holiday This is in addition to demand for enter tainment generally being higher now than in April 2022, when the impact of Covid-19 was still hampering the sector

At-home enter tainment and “insperiences” also saw increased demand – digital content and subscriptions saw its largest rise since September 2021 (8 6 per cent) and fast food increased 9 0 per cent as Brits treated themselves to a night in with a boxset and a takeaway Despite ongoing inflationar y pressures, Brits are still keen to book holidays to look forward to later in the year, with spend on airlines rising 32 1 per cent year-on-year – a slight uplift compared to March (28 5 per cent)

Consumers are feeling noticeably more confident in their household finances and ability to spend on non-essential items (67 per cent and 56 per cent respectively), compared to last month (59 per cent and 48 per cent respectively) Meanwhile , optimism in the future of the UK economy has also increased to 25 per cent, up two percentage points on March

Esme Harwood, Director at Barclays, said: “The arrival of slightly warmer weather, along with the Easter Bank Holiday weekend, led to more Brits venturing outside to enjoy social and leisure activities in April

“Enter tainment received a boost, as music fans rushed to book tickets to the Eurovision Song Contest in Liverpool Meanwhile , Brits are still searching for ways to reduce spend on essentials, so they can enjoy experiences such as holidays, shows and concer ts ”

Abbas Khan, UK Economist at Barclays, said: “High inflation continues to squeeze real household disposable incomes and constrain consumption However, this has been somewhat offset by the decline in wholesale energ y prices and the price cap on household energ y bills which are contributing to an improvement in consumer confidence ”

“The data suggests that pockets of the economy par ticularly the leisure sector enjoyed some renewed momentum in April Going forward, while energ y bills are set to fall from Q3, higher mor tgage rates cloud the outlook as households continue to refinance at significantly higher rates through the year ”

The Travel Landscape Is In Flux: Are Brands Ready To Adapt?

THE STATE OF TRAVEL

Today the travel industr y is facing a multitude of challenges ranging from rising inflation rates to a shor tage of skilled workers As disruptors continue to rise , it’s more impor tant than ever for travel organisations to find strategies to ensure resilience and new growth But how can brands prepare themselves to successfully adapt to the changing landscape and evolving customer expectations?

Competition, fragmentation, and digital disruption have transformed the way people buy travel ser vices Some customers opt for travel packages where the burden is eased for them, while others can book an entire holiday on their smar tphone

Additionally, a lack of loyalty has been the most notable difference in a post-pandemic travel world, as the cheapest and most convenient options win customers over To drive success in this new era there is no choice but to react quickly and embrace new strategies and technologies to meet the changing demands of their customers The ability to thrive depends on a commitment to consistently asking how first-par ty data can be ethically collected, scaled, and utilised to effectively personalise brands messaging

HOW CAN TRAVEL BRANDS BUILD THE FOUNDATIONS FOR SUCCESS?

Data can be harnessed to develop a comprehensive and unified understanding of customers

However, the

By Lar s Formanek, Senior Strategy Consultant

travel industr y is the most connected by experience and least connected by data From booking the hotel and flight through to the destination and beyond, the traveller creates multiple data transactions, but these are rarely joined up to provide the best experience

To succeed in the competitive travel market, travel brands must optimise both digital and offline marketing strategies with powerful audience insights and solutions to enable great customer experiences This extends to being perpetually ready to swiftly adapt offers and methods of communication to keep up with how and where customers want their needs met

Instead of relying on conventional segmentation models, travel companies can utilise behaviour-based typologies to create more detailed customer insights that enable personalised experiences on an individual level This means companies can cater to customers specific product preferences and communicate with them through their preferred channels whilst always ensuring appropriate transparency, ethical treatment, and respect for customer privacy

By deploying people-centric marketing solutions that don’t bombard and are empathetic in their use of data, brands can achieve quantifiable results and attract high value travellers Achieving this is made more feasible as brands recognise the impor tance of a connected travel experience , where they can also gain valuable marketing insights and share data with reliable par tners, capitalising on critical information to make better-informed marketing decisions Ultimately, this leads to enhanced personalisation of customer experiences and a greater likelihood of cultivating a loyal customer base

Put simply, travel brands need to make the path to purchase as frictionless as possible for their customers, utilise data in an ethical and compliant way to create a single view of their customers, and add value to a traveller’s journey by personalising the traveller’s experience

Annual Social Impact Report Demonstrates the Level of Support Delivered by The Burnt Chef Project

The Burnt Chef Project has launched its annual social impact repor t for 2022, highlighting the level of suppor t, training and guidance delivered by the not-for-profit organisation worldwide

‘Ser ving up The Tools’ to end the stigma of mental health in hospitality offers a detailed insight into the mental health crisis across our industr y

Releasing this repor t highlights the vast numbers of people that The Burnt Chef Project has aided in the past year and the life-saving work that the not-for-profit organisation has under taken within the hospitality sector

In 2022, The Burnt Chef Project significantly expanded its ser vices and made an impact with a recent launch with Restaurants Canada in Toronto, as well as throughout the UK – boasting a team of 136 ambassadors around the world The organisation also welcomed a Senior Executive Team to fur ther push the organisation forwards re-launched its Level 4 Hospitality Workplace and Mental Health Apprenticeship and created a par tnership with Thrive Mental Wellbeing app Founder, Kris Hall, summarised It s been an incredible year for The Bur t Chef Project with suppor t provided to thousands of individuals I’m really pleased to have influenced change-makers within the hospitality community who are suppor ting their peers and teams whilst adjusting internal structures and cultures to ensure workplace environments are healthier ”

The Burnt Chef Project has always been more than just raising awareness of how mental health affects the hospitality industr y Its mission is to provide suppor t ser vices to those in the hospitality industr y so that

they can have suppor t with their mental health whilst also healing the industr y from within via a wide range of educational tools and suppor tive structures

“The Burnt Chef Project has impacted my life because there is a project out there happy to help and that we can talk to The Burnt Chef Project is amazing, you ’ re not alone and they will help Please talk”, Tony

Baughan

The launch of the social impact repor t details that The Burnt Chef Journal Podcast hit 76,000 downloads in 2022, reaching 100 countries in the process Hosting weekly discussions with industr y exper ts from both inside and outside hospitality, the success of the podcast means crucial topics are being heard by more people than ever, normalising the conversation and raising awareness of the work the project is doing

A whopping 2,346 hours of in-person training was delivered throughout the year, made possible by the in-house training team which grew to 8 people – a ser vice that was ver y well received with testimonials stating: “We learnt about the need to engage and talk with team to empathise use Wellness Action Plans, Decrease and identify the signs and triggers of mental illness

The Burnt Chef Project has also launched its #notjustforchefs campaign to really begin to highlight the variety of roles that they have been both suppor ting and training over the last few years The ser vices they offer are tailored to be bespoke to those in the hospitality industr y irrespective of role

To read the 2022 Social Impact Repor t for yourself, please visit www theburntchefproject com/about, or for additional information on The Burnt Chef Project, please head over to www theburntchefproject com

P&G Professional: Reduce Energy Without Compromising Results

Using Payment Systems to Increase Economic Resilience

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

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

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

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

GETTING THE BASICS RIGHT

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

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

As we reach another crisis point in the industr y, it’s impor tant to approach it with the same sense of innovation – but not before getting the basics right first

STABILITY AND SECURITY

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

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

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

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

A 360-DEGREE APPROACH

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

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

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

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

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

Take a Look Inside New Manchester Pub following £150,000 Makeover

The Bricklayers on Hardman Lane in Failswor th, re-opened on Saturday, 6th May following a major investment of £150,000!

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete internal transformation with a new look and feel, including a new front and back bar, new lighting and flooring, as well as an entire redecoration to ensure a brighter and modernised feel Whilst outside , two TV s have been installed in its existing beer garden

For opening night customers enjoyed live music from DJ Dan, followed by karaoke

Operator of the Bricklayers, Wendy Sheil, 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 Bricklayers provides a wide range of drinks offers, including cocktails, wine and fizz promotions The pub also hosts an annual schedule of events with offers all year round for the local community to enjoy, as well as charity events

Local operator Wendy has already raised enough money to have a lifesaving defibrillator installed at the Bricklayers through hosting craft fairs within the pub s garden

Matthew Gurney, Operations Director for Proper Pubs, said: The refurbishment at the Bricklayers looks fantastic – the team have worked really hard to ensure it is a success for the local community

“On behalf of the Proper Pubs team, we would like to wish our community hero, Wendy, ever y success for the future in making the Bricklayers a fantastic hub of the community”

New Award Winning Technology Can Save

35% To 55% On Cooking Oil in Deep Fryers

If you own a restaurant or a kitchen with a deep fr yer, then you might be surprised at how much you spend ever y year on cooking oil Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp is helping thousands of professional kitchen operators to dramatically cut their oil costs in half

A new innovative product called OiLChef is revolutionizing the food industr y The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical, but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will contain fewer calories Good for the consumer, good for the bottom line

Reduce carbon footprint: It will minimize your environmental impact through a reduction in

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

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

According to the U S Travel Association, travel spending is expected to increase by 48% in 2023, compared to the 2020 pandemic-era low

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

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

PERSONALISING THE EXPERIENCE

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

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

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

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

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

IS AI THE FUTURE FOR TRAVEL?

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

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

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

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

MOBILE-FIRST TRAVEL

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

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

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

Kitchen Porter of the Year Celebrates its First Decade with Biggest Prizes Ever

Once again it’s time to nominate the heroes hidden in your kitchen 2023 sees Kitchen Por ter of the Year reach its tenth anniversar y The competition, which is organised by Winterhalter UK and The Caterer, aims to celebrate the amazing work kitchen por ters do in professional kitchens across the UK

Kitchen por ters play an essential role in keeping kitchens organised and running smoothly Not only is the work itself vital, but as can be seen in how many of the industr y ’ s top names star ted out as KPs, it’s the ideal foundation to a great career in foodser vice

Since its launch in 2013, hundreds of businesses and organisations across the UK have nominated their star KPs, recognising the exceptional yet so often unrecognised and unrewarded work they do

“The past few years have been pretty tough for a lot for the industr y, ” says Stephen Kinkead, managing director of Winterhalter UK “Like ever ybody KPs have had to work harder than ever to adapt to these tr ying

times, so it’s never been more impor tant to highlight their brilliant work ”

This year ’ s prizes are the biggest to date The grand winner will not only bag a brand new Winterhalter wor th £10,000 for their workplace , they’ll also get £1000 of vouchers for themselves as well as an exclusive celebration event in London for their friends and family Two runners up will each get vouchers wor th £250, and because ever y KP deser ves recognition ever y nominee will receive an exclusive KP of the Year apron “I’ve been a KP, it’s a job that requires dedication and skill,” says Stephen “Down the years we ’ ve seen countless examples of KPs going above and beyond in all sectors of the industr y from fast casual to fine dining from hospitals schools and prisons and football grounds to oil rigs and we hope that our tenth year sees yet more great companies and organisations nominating their kitchen por ters for this award

To enter, simply fill in the form here Closing date for entries is 29th July 2023, and the winners will be judged by a panel of some of the biggest names in the foodser vice industr y

Alliance Online Reviews the Latest Buffet Trends and Products

As temperatures star t to rise and winter becomes a distant memor y, the UK hospitality and tourism sectors begin to look to the beginning of the late spring and summer seasons With one of the largest up and coming trends of 2023 being buffet style dining Alliance Online talk through the newest products to help you take advantage of this theme

DAPPER DISPLAYS

Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options With refined options for crocker y cutler y and glassware it seems only right to match them with an equally premium food display area

So, if you ’ re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys The system is fully modular meaning it can be tailored to your par ticular taste and layout along with various shelves pots and rails allowing you to build exactly what you

need

If you are already happy with your buffet area but want some new ways of displaying the food itself, then Craster have you covered on that front too by way of their Tilt Buffet range The selection comprises of multi-level stainless-steel riser frames and matching presentation plinths and bowls The plinths can be made of either walnut white marble or grey marble whilst the bowls come in brass, grey ceramic and white ceramic giving your displays a stylish and contemporar y aesthetic

VINTAGE IS VOGUE

The next buffet trend hitting the industr y is vintage ser veware and pieces which evoke feelings of retro and rustic vibes One great range which perfectly encapsulated this antique aesthetic is GenWare s Vintage Steel collection The selection of products include classic black with golden handle mini

ser ving fr ying pans, saucepans, and oval dishes along with copper ser ving cups and ramekins and finished with accenting industrial steel pieces too

MELAMINE IS GOING MAINSTREAM

Finally we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions The durability and versality makes it perfect for catering ser veware but the finish ensures that the material doesn’t look plastic A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area

For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on

co uk

Company of Cooks Launches

‘In Good Company ’ Featuring Top Chefs in “Jaw-Dropping Locations”

celebrate great produce at the height of the season

Company of Cooks has announced the launch of ‘In Good Company’, an event series that sees guest chefs, restaurateurs and producers preparing and cooking one-off menus in some truly incredible venues harnessing the ingredients and capturing the spirit of the summer season

Star ting in May and culminating in late September, the series of supper clubs will take place at venues in and near London including Royal Botanic Gardens, Kew, RHS Garden Wisley, Chelsea Physic Garden, Kensington Palace and Chiswick House and Gardens, with events weekly across the whole of the summer season Venues to be added to the line-up include the Southbank Centre , The Old Royal Naval College , The Royal Opera House Kensington Palace and Royal Society of Ar ts

Chefs joining the initiative include José Pizarro the godfather of Spanish cooking in the UK; Douglas McMaster of Silo; Professional Masterchef winner 2022 Nikita Pathakji; and Karan Gokani of Hoppers

For the ‘kitchen garden’ dinners, Company of Cooks will par tner with gardeners and local producers to

The programme of In Good Company events will also comprise ‘London Larder’ dinners, in which some of London’s best-loved producers will par tner up with Company of Cooks own talented chefs to create one-off menus showcasing their produce , including H Forman & Sons

London Cure smoked salmon and Brindisa’s range of Spanish cured meats tapas and dried goods The calendar of London Larder evenings will also see Paxton and Whitfield cheeses paired with Ellis wines, and Cobble Lane’s British charcuterie matched with a line-up of London craft beers

While the cooking talent and producers are a draw in themselves, the locations are as exciting, with the action taking place in the grounds of some of London’s most stunning and historical gardens, palaces, and performance centres during the height of summer offering diners the chance to enjoy an evening out at a venue they may well never normally be able to eat at Tickets will be available via DesignMyNight, star ting at just £60 including a seasonal set menu and a welcome drink

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Wetherspoon Sales 2023

“Likely to Be Record” says Chairman Tim Martin

JD Wetherspoon is on course for a record year, the company has said, after its sales in Easter week were the highest they have ever been Sales in the current financial year are likely to reach record levels, Wetherspoons said in its latest (Q3) trading update

The company said like-for-like sales increased by 9 1% in the 13 weeks to 30 April 2023 compared to the same period in the last full financial year before the pandemic , which ended on 28 July 2019

Year-to-date sales increased by 6 4% compared to the same year Sales in Easter week were the highestever for the company, and sales in the current financial year are “likely to be a record” Compared to FY22 like-for-like sales increased by 12 2% in the third quar ter and by 12 7% year-to-date

The first weekend in May a bank holiday was “exceptionally strong” and the second weekend relating to the Coronation, was “slightly less strong”, with a noticeably quiet Saturday possibly benefitting sales in the off-trade more than the on-trade

The company said: Wetherspoon, its customers and employees generated £764m of taxes in FY19, approximately one pound in ever y thousand collected by the government in that year Since sales in the current year are likely to be at record levels, taxes are also likely to be at a record high The employment and tax contribution of the hospitality industr y to the UK economy is often underestimated, or ill-understood, by the political powers-that-be In fact, the industr y contributes far more in both areas than

other, perhaps more glamorous, businesses ”

In the last quar ter, the company opened one pub (year-to-date three pubs) and sold closed or surrendered to the landlord ten pubs (year-to-date 21 pubs) Most of the pubs were smaller and older, or where the company has a second pub in reasonably close proximity There was a net cash inflow of £4 7m from the 21 disposals A total of 30 trading pubs remain on the market, or are under offer The company currently has a trading estate of 834 pubs

Staff numbers at the pub network were also up according to the trading update

The company said it employed 42,839 people at the end of the third quar ter an increase of 940 compared to the end of the pre-pandemic year of 2019

As at 30 April 2023, net debt was £738m, approximately £67m lower than the company repor ted in its interim results for FY20, immediately before the pandemic Since then, it has invested £185m in new pubs and freehold reversions and has raised equity of approximately £240m The company had financial headroom of £241m at the end of the quar ter

Chairman Tim Mar tin, said: “Lockdowns and associated restrictions have had more profound and longerlasting consequences than most economists, politicians and commentators predicted Sales in the last quar ter have continued their positive momentum, although inflation especially in labour energ y and food costs, remains a more intractable issue In order to bear down on inflation, political par ties should encourage free enterprise , rather than a reliance on additional regulations A lack of understanding, among some senior politicians about the need to encourage a successful free market economy, presents a real threat to the future prosperity of the countr y ”

Bristol Hotel Celebrates 50th Anniversary

In the 1970s and 80s, it hosted casino nights and Cathay Pacific beauty contests, as well as providing meeting rooms for business decisions which changed the face of commerce in the city as well as social meals in its Kiln Restaurant, a remnant of Bristol’s historic glass industr y

In 1982, the hotel was the place where Bristol City Football Club’s ‘Ashton Gate Eight’ agreed to tear up the contracts in order to save the club

But as General Manager Imran Ali told guests at the anniversar y reception: “Ultimately, the hotel is just bricks and mor tar It’s the team members who are the soul of this business ”

Some of the longer-ser ving staff members attended the anniversar y event – the current longest-ser ving staff member having been there for 36 years – and counting!

A city centre hotel in Bristol – described as a “beacon of hospitality and hope by its general manager – has celebrated ser ving the city – and many of its visitors – for 50 years

The DoubleTree by Hilton Bristol City Centre has not just sur vived the global pandemic , but has also seen seven global recessions, two monarchs and more Prime Ministers than it might have expected since it first opened its doors as the Dragonara Hotel in April 1973

The hotel marked its golden milestone with a celebration reception at which a cake was cut by Peaches Golding OBE, Lord-Lieutenant of the County and City of Bristol, using her ceremonial sword

Managed by Focus Hotels, DoubleTree by Hilton Bristol City Centre has welcomed many famous faces over the years, including Princess Diana Muhammad Ali Margaret Thatcher and Terr y Wogan

When it first opened it was Bristol’s largest hotel and soon established itself as a key venue in the city’s social scene , hosting many international events

The hotel’s current team have more than 350 years ’ experience between them, and Mr Ali said the passion and commitment of staff throughout the hotel’s histor y has played a major par t in its success Mr Ali said: “I would like to thank ever yone who joined us to mark our 50th anniversar y, par ticularly the Lord-Lieutenant, at an especially busy time for her, with the coronation of King Charles III

We are proud to have reached this milestone and ver y much look forward to being a major par t of Bristol’s hospitality sector for many, many, years to come ”

Peter Cashman, Chairman of Focus Hotels Management, said: “We’re proud to have the DoubleTree by Hilton Bristol City Centre as par t of the Focus family

“The past few years alone have been par ticularly challenging for the hospitality industr y and it’s no mean feat for the businesses that have sur vived through these recent times, let alone keep going for 50 years

“The fact that there are so many long-ser ving staff members at the hotel is testament to its success and, as Imran says, reinforces the Focus philosophy that people are at the hear t of our business and our success

“Congratulations to ever yone who has played a par t in this hotel’s histor y; I’m confident that there will be many more memorable milestones to come ”

ARC Inspirations Set to Launch Box Brindleyplace, Birmingham

Bar operator Arc Inspirations is set to expand its successful por tfolio of venues with the opening of its largest BOX bar to date in Brindleyplace , Birmingham this June The group currently operates 18 premium bars across the Midlands and the Nor th of England under the brands of Banyan Bar & Kitchen, Manahatta and BOX

BOX is a game-changing, high-quality spor ts bar and kitchen where customers can watch, play and par ty Relaxed by day and energetic by night, BOX has something for ever yone , with award-winning locations in Leeds City Centre , Headingley and Deansgate , Manchester The brand-new 10,000sq ft venue holds 575 guests and is spread over two floors, featuring a spectacular upstairs bar and private dining room The ground floor boasts an impressive open kitchen, an island bar, and is surrounded by 32 top-of-the-range TV screens so guests can watch the biggest and best spor ts live Aside from being the best place to enjoy live spor t BOX will also feature two 18-foot maple wood European Shuffleboard tables so guests can have fun and fully immerse themselves in the spor ts vibe

BOX Brindleyplace will be Arc Inspirations’ second venue in Birmingham following the successful launch of Manahatta on Temple Street in 2021, and the new site will fit into the business’ ‘cluster strateg y ’ of operating complementar y brands in close vicinity to each other in major cities

Commenting on the news, Arc Inspirations CEO Mar tin Wolstencroft, said:

“We’re absolutely thrilled to be opening our biggest venue ever We love Birmingham and we ’ re confident BOX will quickly become a popular addition to the incredible nightlife and bar scene here , just like Manahatta has

“BOX has been a huge hit in major cities like Leeds and Manchester, and this is the right time to bring the brand to the West Midlands The new venue will create 70 jobs in the local area including managers bar floor and kitchen staff and we ’ re truly delighted to be expanding our fantastic team ”

The new opening follows a period of strong trading for BOX where like-forlike sales in the six weeks to the end of 2022 were up 22% year-on-year, and the Deansgate site in Manchester posted a company record gross sales week, turning over more than £200,000 thanks to two England games in the Men s World Cup, and Tyson Fur y vs Derek Chisora III

Arc Inspirations posted record revenues for the year ending 31st March 2022, and the company is planning to open at least two more sites in a ‘transformational’ next twelve months – BOX in Nottingham, and Manahatta in Newcastle In Nottingham, the company has been granted a license to open the 12,000 square foot former All Saints store on Thurland Street, while planning and licensing have also been approved for a site at a former Allied Irish Bank branch on Collingwood Street in Newcastle

New Partnership Simplifies ‘Tipping Bill’ Compliance

Award-winning cashless tipping platform TiPJAR has joined forces with workforce management app Deputy, to enable business owners and managers to automatically distribute tips and tronc transparently and fairly amongst their teams

The announcement comes just as The Employment (Allocation of Tips) Act 2023 - or Tipping Bill - has been passed, and will soon become law that staff must distribute 100% of tips and tronc directly to staff

Honor Anstice , Head of Par tnerships for EMEA at Deputy, said: “The timing of this par tnership couldn’t be better We’ve always strongly believed that businesses have a moral obligation to pass on tips to their staff The Tipping Bill legislation will soon make it unlawful for employers to withhold tips from staff When the legislation comes into force in 2024, two million workers will have the right to see an employer’s tipping record so it makes sense for businesses to automate the process ”

Built by hospitality workers for hospitality workers TiPJAR helps turn tips into an on-demand income stream for staff, empowering them to collect and share tips and tronc fairly and transparently Deputy simplifies shift work and creates thriving workplaces by streamlining scheduling, timesheets, tasks, communication and integrating with payroll, for business owners and their workers

Anita Bodis, Head of Par tnerships at TiPJAR said: No matter where you are within the hospitality industr y, tips are a vital life-line for staff When they get their tips through our platform, it feels like cash did Instant recognition for the great ser vice , totally fair and workers see transaction level detail TiPJAR is the only automated tips and tronc solution that is 100% compliant with new legislation, and now having the added bonus of operational ease and little human inter vention through this par tnership - we hope to give operators a simple , easy solution to navigate the upcoming law changes ”

Honest Burgers is the first company to use the new integration from Deputy and TiPJAR and has already felt a positive impact Tommy Giraux, Head of Project Management, said: I used to spend about 25% of my week fixing mistakes to tips and ser vice charges We barely get any payroll or tipping mistakes anymore Ever ything’s automated so there are no more errors ”

Paul Hunt, Head of Tech at Honest Burgers, added: “We would spend hours going through receipts and adding adjustments manually, but now it’s just automated We use Deputy hours to calculate the ser vice charge split We produce a repor t at the beginning or end of each week to say here’s what people worked and we send it off to TiPJAR and they then calculate the tronc split based on that That’s made our life hugely easier and we have a lot fewer complaints”

With the rapid rise in cashless transactions since the pandemic , the link up between Deputy and TiPJAR means that employers and managers will be free of the pain of handling card payment tips, knowing that records and tax liability are covered Meanwhile their employees have full transparency of their tips based on their hours worked

Honor Anstice said: At a time when the cost of living is spiralling and ever y penny counts, tips and ser vice charges provide a welcome boost to the income of many workers Deputy and TiPJAR coming together puts the employee first and ensures they receive their fair share of tips within seven days with complete transparency

“It is also an attractive selling point to potential recruits at a time when many businesses are competing to fill vacancies Knowing that they will receive a completely transparent and fair distribution of tips and automated, accurate pay based on the hours they work, is reassuring for employees ”

CIDER- A BRITISH “LOVE AFFAIR” THAT JUST KEEPS GROWING!

Cider has been a beloved drink in the UK for centuries, with a rich histor y and a strong cultural association with summer and outdoor drinking In this ar ticle , we explore the British love affair with cider, including its popularity in pubs, bars, and beer gardens, the histor y of the drink, the demographic age groups that consume it and cider sales data for the past ten years We will also provide tips and advice on how pub bar owners can increase sales

Cider has a long and storied histor y in the UK with the first recorded mention of the drink dating back to the 13th centur y It was traditionally produced on small farms and orchards, and each region had its own unique cider-making methods and varieties of apple

In recent years cider has experienced a resurgence in popularity, with a growing number of craft cider producers and a renewed interest in traditional cidermaking methods

DEMOGRAPHIC AGE GROUPS

Cider has long been associated with young people and summer drinking, with the drink being popular among students and festival-goers However, recent data suggests that cider is increasingly popular among older age groups as well

According to a study by Kantar Worldpanel the number of people over the age of 45 who drink cider has increased by 50% in the past decade This suggests that cider is no longer just a drink for young people , but is now enjoyed by a wide range of age groups

Cider is a popular drink in pubs, bars, and beer gardens across the UK, par ticularly during the summer months Many pubs and bars now offer a range of ciders, from traditional farmhouse varieties to craft ciders and flavoured ciders

According to data from CGA, cider sales in the ontrade sector (pubs bars and restaurants) have increased by 1 6% in the past year This suggests that cider remains a popular choice for drinkers, despite competition from other drinks such as craft beer and gin

WHAT ARE THE LATEST TREND DEVELOPMENTS WITHIN THE CIDER CATEGORY?

Charlie Fr yday Categor y Director UK On-Trade for HEINEKEN UK says: “Over 870,000 pints of cider are bought in the UK ever y day (CGA Strateg y, MAT 16/07/2022) Draught ser ves dominate here , with mainstream apple brands such as Strongbow Original and Inch’s Apple Cider, remain best-sellers across most outlet types as mainstream apple cider remains the fastest selling cider categor y (CGA Strateg y: GB MAT Value Share 2YA vs TY (03 12 22)

However, premium cider is on an upward trajector y, providing a lucrative oppor tunity for pubs Value sales of premium draught apple and flavoured ciders have grown by 7% and 195% respectively in the last five years (CGA Strateg y MAT TY vs 4YA 16/07/22) To maximise cider sales, operators should look to suppor t mainstream draught offerings with a selection of premium apple as well as exotic flavoured ciders on draught This does not mean bottled cider should be overlooked, as packaged brings in over £5,800 to the average outlet ever y year (CGA November 2022) ”

years with data from the National Association of Cider Makers (NACM) showing that cider production increased by 5 5% in 2019

UK is now the world's largest producer and onsumer of cider, with sales of the drink reaching £3 5 billion in 2019 This represents a significant increase from ten years ago, when cider sales were just over £2 billion Craft cider has been a major driver of the crease in cider sales, with many consumers king out ar tisanal and traditional varieties of the drink According to data from Nielsen, sales of craft cider increased by 10 4% in the past year, however, mainstream ciders continue to grow with an uplift of 2 1% for mainstream cider brands

YOUR CIDER RANGE THIS SUMMER

When considering your cider selection, star t with the apple – ensure you have a well-loved premium brand on the bar such as Thatchers Gold

The key to success is quality – offering consumers a brand synonymous with con sistent quality and ensuring a perfect ser v ever y pint will maximise rate of sale and keep your cider drinkers coming back for more Thatchers Gold has the highest rate of sale of any draught apple cider

The right range with the right profile will help maximise revenue from ever y visit too as you ’ re able to set a higher price point for premium and premium plus ciders across both apple and flavoured styles

Apple cider remains king, accounting for 3 out of ever y 4 draught cider ser ves, with premium brands showing the strongest growth so you see how vital it is to make the best choice with one or two taps on the bar

If you have strong consumer demand for apple cider in your outlet, consider a second apple tap in a different style – Thatchers Haze complements Thatchers Gold with a sweeter flavour profile

James Palmer, Head of OnTrade , Thatchers Cider said Cider is an impor tant categor y in any pub, at all times of year – if you only have one tap of cider make sure it’s a brand people want to see

We ll be suppor ting our brands with high profile marketing campaigns this spring and summer

We work with our customers to get their range right for their drinkers Depending on if they’re a high tempo outlet or countr y pub it’s impor tant to offer a choice of cider styles, one or two taps, Gold and Haze , with our alcohol-free Zero in the fridge And Fusion

for fruit cider customers

We do see drinkers come into cider from other categories over the summer months especially as they explore fruitier options!

With that in mind, we ’ re expecting Thatchers Blood Orange to boom this summer as it is the leading trending flavour across the UK

WESTON'S CIDER REPORT

According to Westons’ eighth annual Cider Repor t:

• On-trade cider sales were wor th £1 863 4M (+61 5%) in 2022, as the premium and crafted sub-categor ies continue to outpace mainstream cider s

• Draught cider sales hold steady, at 76 2% of the market Apple continues to make up the major ity of the draught categor y (75 4%) and anecdotally it is recogthat draught cider s are seen to offer better value or money dur ing times of auster ity so we can expect this performance to be maintained, if not exceeded, in 2023

• Bag in Box continues to reinvigorate draught ranges , as the cask ale categor y remains in dec line and allows outlets to showcase an interesting and fully stoc ked bar

CIDER DRINKING TRENDS FOR 2023

Trends that will continue growth throughout 2023 and into next year include:

• Premiumisation picks up pace – this long termtrend is continuing and accelerating, as consumers are increasingly interested in the authenticity, craft and connoisseurship of cider This sub-categor y is showing the most growth and value potential growing from 12% of the categor y in the on-trade in 2021, to 14 4% of total volume sales at the end of 2022

• Quality cues – During periods of economic uncer tainty, consumers in the ontrade will be looking for a quality drink that matches the occasion and so cider ranges must deliver this message – especially when compared with other categories

Lead with apple – Apple cider remains the most popular cider type , driving the categor y in value and volume Flavoured ciders have stabilised at around a third of the categor y, with dark berr y taking a significant share of this

• Low & No – this sub-categor y is steadily growing and, in the on-trade , is wor th £26 9M, having doubled over the past three years While no and low alcohol cider is behind the total overall

categor y, more consumers are becoming interested in alternative offerings

POPULARITY IN PUBS, BARS, AND BEER GARDENS

Cider is best drunk in pubs, bars, and beer gardens, par ticularly during the summer months when customers are looking for refreshing fruity drinks to enjoy outside

According to industr y data cider accounts for around 20% of total alcohol sales in pubs making it the second most popular drink after beer In 2020, pub and bar sales of cider totaled £1 5 billion, up from £1 2 billion in 2011

MAKING THE MOST OF THE SUMMER MONTHS

As the summer months approach, pubs in the UK will be looking for ways to increase their sales of cider, a popular drink among customers during the warmer weather Here are some tips for pub operators to increase their cider sales:

MARKETING: Promoting the pub s cider selection through social media and adver tising is an effective way to draw customers in Posting pictures of chilled glasses of cider and adver tising promotions such as happy hours and discounts can create a buzz and increase interest in the pub's cider selection

FESTIVALS: Hosting cider festivals can also be a great way to generate interest in the pub's cider offerings These events can be adver tised through social media and posters in the pub Hosting tastings and having knowledgeable staff on hand to answer questions about the different types of cider available can help customers learn more about the product

and find new favourites

PROMOTIONS: Offering promotions such as 2for-1 deals or discounted pitchers of cider can encourage customers to tr y different types of cider and increase sales Running themed nights such as Cider and Cheese Night or Cider and BBQ Night can also be a fun way to showcase the pub's cider selection and encourage customers to tr y new flavours

FOOD PAIRING: Pairing cider with food can also be a way to increase sales Offering a food menu that pairs well with different types of cider can create a unique experience for customers and encourage them to tr y different types of cider For example , a sweet cider may pair well with spicy wings, while a dr y cider may be best paired with a cheese board In addition to these tips, it's impor tant for pub operators to ensure that their cider selection is varied and includes popular brands as well as local and craft options Providing tasting notes and descriptions can also help customers choose the cider that is right for them

Overall, with the right marketing, events, promotions, and food pairing, pub operators can increase their sales of cider during the summer months and beyond

Glebe Farm: The Purest British Oats

Pure , locally grown, gluten-free: Nobody does oats better

Oats are a natural superfood They are packed full of the vitamins, minerals and soluble fibre that helps suppor t a healthy gut and they are also naturally gluten free

Unfor tunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or r ye This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac or the estimated 10% of UK consumers now following a gluten-free diet

It was this gap in the market that saw sister and brother team Rebecca and Philip Rayner dedicate themselves to producing truly gluten free oats An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats

Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty The

Chef's Buyer's Guide

PureOaty range has been designed as the perfect pairing for barista quality coffee , but is also great with cereal or in a smoothie The range includes: PureOaty Barista

PureOaty Creamy & Enriched, and PureOaty Organic Barista

Packed with all the delicious flavour, creamy texture , and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup The only ingredients you’ll ever see on the car tons are oats, water, sunflower oil, and salt

And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas

100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where ever y single oat that goes into their products comes from That means ever y oat leaving the site is guaranteed to be of the best quality and 100% gluten-free Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products For more information, please visit www glebefarmfoods co uk

PEPPADEW® - the UK’s No 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodser vice

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW® s latest innovation is set to take menus by storm Made in the UK these delicious new bites balance the sweet, tang y flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb 100% vegetarian they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ Extremely versatile , they’re perfect for star ters, sides, tapas,

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 ice- contain 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 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

*As of June 2021

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 Vignier-Lebrun family have adopted a progressive outlook to understand bet-

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 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 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, highest-quality 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

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

ter 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/

The Next Generation of Fries Have Arrived… and They Are REALLY 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 addedvalue 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 yleading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in

quality, taste and heat-holding capabilities, 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

Discover the Power of Chefs’ Most Trusted Bouillon* Chef's Buyer's Guide

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

Plant-Based Egg Alternatives from OGGS®

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, 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 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

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 wholesaler value sales 52 w/e 27th Januar y 2023

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 byproducts 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

ethical 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

Cleaning and Hygiene

Choosing Washroom Equipment & Minimising Costs

wear and corrosion it s also hygienic and easy to clean

Behind-the-mirror systems are an especially durable option With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course , for legal compliance Often however, the costs of maintaining those facilities can far exceed the costs of installing them

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them

Consequently it is often helpful to choose larger-capacity dispensers They will reduce the need for regular inter vention and impor tantly help to ensure that guests don’t find them empty when they need them

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials Stainless steel is an excellent choice; it resists accidental damage ,

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements they should incur substantially lower costs overall Good washroom equipment can also make an important contribution to the customer experience Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business Specifying more reliable washroom equipment will make an impor tant difference , but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes –brushed, painted and lacquered – to match existing corporate branding

Finally, many businesses are keen to promote sustainability and here , stainless steel dispensers afford another benefit Made from 60% recycled content they can be fully recycled at the end of their long working lives Moreover, Dudley Industries’ products are made in a factor y using 100% renewable energ y, so their carbon impacts are fur ther reduced For added peace of mind they are also suppor ted by up to 10 years ’ warranty For fur ther information see the adver t on this page

edencleen from Cleenol

edencleen from Cleenol reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral par t of our DNA

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

Combining carefully formulated products with appropriate packaging, using recycled material or recy-

clable 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

See the adver t on this page for fur ther information

Cleaning and Hygiene

Legionella Risk Assessments

Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist These are; an ideal temperature and some stagnation the perfect temperature is mid to high 30 degrees

C

Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections The Legionella risk assessment needs to be carried out to BS8580 by a competent i e trained person

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19 The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

pate without treatment The more serious illness can involve hospitalisation including ICU and even death

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week (Latest available data)

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly Temperature monitoring is also advisable , both of these actions MUST be recorded

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd

See the adver t on this page for details

Tork Offers Both Hygienic and Sustainable Skincare Solutions

Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market The two new high-quality refills come in foam and liquid formats, are dermatologically proven and cer tified with the EU Ecolabel

Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1 Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste

The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

scious choice

The hands of chefs and kitchen staff are subject to heavy wear and tear, especially in the dining and catering industr y The new Tork OdourControl Hand Washing Liquid Soap is special designed for professional chefs so they can focus on preparing and ser ving safe food The soap helps prevent the transfer of food residues via the hands while also helping to remove food odours such as fish and garlic It

Both come in factor y-sealed one litre bottles with single use pumps that provide a hygienic clean hand wash and help reduce risk of cross-contamination The bottles collapse as the contents are used, helping to reduce the waste volumes by 70%4

The demand for skin-friendly and sustainable hand hygiene products is increasing and Tork offers the perfect product combination to ensure the new standard of hygiene

Please visit: www tork co uk

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling

• Softener installation and maintenance

• ACOP L8 monitoring

Products and Services

Williams Helps You Look Good and Save Energy

With the release of the latest versions of its Gem Multideck range , Williams Refrigeration is highlighting the advances it has made in the energ y efficiency of its products as well as the range of customisation options that allow operators to create their perfect display

Williams Multidecks are designed to maximise available display area and performance while delivering cost savings through energ y efficient operation

The Gem range can be customised to suit a huge range of applications Customisation options include LED strip lights, inset within the ticket holders, which enhance the display while using little energ y and generating minimal heat There are also night blinds security shutters front doors either

sliding or hinged, rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements Fur thermore , there’s also the option of remote refrigeration and the ability to multiplex units

Along with these quality of life options Williams provides a range of aesthetic customisation that allows Multidecks to match existing décor A wide selection of colour combinations is possible and the Gem Multideck range is also compatible with Williams’ Chameleon vinyl wrapping system – which means the specifier can create a merchandiser that can look like it’s a piece of ar t or made of bricks or wooden the sky s the limit (speaking of which, it can look like the sky, too)

Improving energ y efficiency has become one of the most impor tant factors in choosing new refrigeration equipment recently with rising energ y costs and the need to increase environmental sustainability bringing this issue into sharp focus for many businesses The new models are TUV cer tified, fully EcoDesign- and MEPS-compliant, and use a combination of reengineered airflow features, heat exchangers and green refrigerant to produce Williams most energ y efficient Multidecks to date

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope , thanks to a cur tain of cold air drawing down over the front of the unit This includes a newly developed honeycomb profile for the top air discharge system that helps to keep the cold air directed within the display, and redesigned bottom air inlets which improve the temperature stability of the lower shelves

While these latest open fronted models minimise energ y use thanks to their design, if real energ y efficiency is a priority then units with doors can deliver fur ther substantial improvements In tests, hinged doors help to decrease the energ y requirements of Williams Multidecks by up to 60% compared to the open-front equivalent, with clear double-walled glass providing excellent product visibility

Natural hydrocarbon refrigerant reduces energ y consumption thanks to its excellent thermodynamic proper ties, with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential) The Multideck’s operating temperature range is from -1°C to +7°C , making it suited to a wide choice of chilled food display

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters specialist baker y equipment, coldrooms, multidecks and blast chillers

To learn more about Williams extensive product range visit www williams-refrigeration co uk

For just £175 a month*

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

vanilla Smooth yet complex, with a hint of sea air, delicate caramel notes and vibrant fruity spice

This smooth and sophisticated rum gives soft vanilla, gentle spice and a hint of sea air on the nose , with honeyed caramel notes, vibrant cherr y and a sea salt finish to taste

Ser ving Suggestion: Fill a glass with ice and a measure of Mermaid Spiced Rum Top with premium Ginger Ale and garnish with a sprig of fresh mint and a maraschino cherr y for a refreshing and sophisticated ser ve

Purchase from the Isle of Wight Distiller y on 01983 613653 at office@isleofwightdistiller y com or via www.isleofwightdistiller y.com

Products and Services

The Hielo® Wine Cooler“Style as Well as Substance”

is that it is really aesthetically pleasing, modern with that wonderful hint of elegance and “panache”, and, clean, and hygienic , without any “drips”, no water marks on your table from condensation running down the side Highly recommended indeed!

And for anyone interested the menu for the night was:

Panfr ied scal op with Chor izo and a lemon butter

Paella - Home-made of cour se!

Orange Caramel Creams: Flan de Naranja

For fur ther details on the The Hielo® Wine Cooler visit www icecooldesign com or see the adver t on the back cover of this issue

Blue Star Foods

Blue Star Foods have been catching processing and selling crab meat for almost thir ty years, offering a quality product and long shelf-life throughout this length of time!

Sustainability - All the crabs we catch is wild caught and fully sustainable , only adult male crabs are kept for processing

Packaging- Our patented recycled pouch packaging

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 country! All of the products in the Old Jamaica por tfolio deliv-

er a bold and unique flavour meeting the 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 oldjamaicagingerbeer com or www refresco com or see the adver t on page 12

Exclusive Elegance and Quality by Design

Benefiting from Fracino's extensive research and development programme world class engineering skills and state of the ar t production technolog y the new Romano-R is a genuine fusion of style and luxurious quality

enable us to give our customers a long shelf-life of 18 months from production

Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices

Strike the Gold Foods Ltd were appointed the UK distributor twelve years ago who both the food ser vice & retail sectors with the range of crab meats

See advert page 13 or visit www bluestarfoods com or www strikethegoldfoods co uk for further information or telephone 0800 987 5431

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 brand - or 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 7

We’ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years Whether you use traditional wicker hampers with lids or packing trays made from bamboo all are woven from natural materials which are sustainable reusable , biodegradable and recyclable The versatility of quality baskets has kept them in use for centuries, so aside from being incredibly eco-friendly, they are excellent value for money

And now to compliment your hamper why not add one of our new beautiful hand-tied eco-friendly satin bows?

These clever bows are made by recycling used plastic bottles into yarn, which is then woven into a soft sheen satin ribbon It looks fabulous and feels just as satin ribbon should The ribbon is made in England and the bow is hand-tied here too!

The design is a 2-loop 2-tail bow, which means it's never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap On the back of each bow is a tab of double-sided tape to secure to your basket The ribbon strap is 135cm so it will fit ever y hamper and basket we supply and once secured in place , just cut off the excess

The recycled yarns we use are cer tified by GRS The GRS is the Global Recycled Standard Oeko Tex, the global industr y standard for textiles has also cer tified the product In a nutshell the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste

Contact us on 01502 501681 or email salesdesk@candigifts co uk

Alternatively, visit our website www candigifts co uk or see the adver t on page 2

Hygiene is critical when providing food and drinks in reusable glass bottles plastic cups pints flutes bowls plates cutler y and containers

WASHING PLASTICS, STORING

PLASTICS

The critical difference between plastic and traditional crocker y is hygiene Crocker y is dense and retains heat, plastic does not, so it is much harder to dr y Stored plastic cups, pints and food containers must be dr y to prevent hygiene issues Any residual moisture will eventually lead to mould growth

The key is achieving 0% residual moisture when cups bowls food containers etc leave the dishwasher

WASHING SMALL TO MEDIUM VOLUMES:

Existing dishwashers can be conver ted to wash plastic cups and containers for immediate reuse

A weighted grid for light cups converts Meiko’s single basket M-iClean H and double basket MiClean HXL hood-type dishwashers into cup washing machines, with a maximum capacity of up to 1,500 cups/h (M-iClean HXL)

Adveco Gas To Electric Decarbonisation Jamu Wild Water

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

replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering ser vice

Talk to Adveco about booking Live Metering at your proper ty

https://adveco co/products/live-metering/ or see the adver t on page 5

Jamu Wild Water is on a mission to rewild hydration from the inside-out The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocer y shelves with healthy sparkling drink options

Their sparkling water range features three delicious flavours –Lemon, Blood Orange , and Raspberr y Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively suppor t gut-health

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

The option of a dr ying table

people and consumers that find fermented drinks more challenging

The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits Jamu Wild Water prides itself in its zero policy, that is - zero sugar, ar tificial additives, preser vatives and plastics The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge , which suppor ts rewilding projects and ser ves to enrich the lives of young people through nature-led experiences Balancing flavour, wellness benefits, and it s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer

Products and Services

Luquel - Revolutionising the World of Water

In the UK we are lucky that the water boards ensure that the water supply into our businesses is healthy to drink To do that they often have to add chlorine to kill bacterial growth in the pipes Whilst it does protect us, it can also impact both the taste of our water, and the taste of the food we cook in the water

The taste impact is so huge that many businesses are now purchasing hot taps and dispensers to remove the chlorine taste That’s a great step forward, but caterers and restaurants can go fur ther

There are other water dispensers on the market, such as the LUQEL water dispenser Rather than just using an active carbon filter, this system uses a reverse osmosis filter as well, which removes impurities at a more micro level The filtration system removes the chlorine through its sediment and carbon filter but then it also removes smaller bacteria viruses heavy metals medical residues hormones and micro and nano-plastics through its RO filter As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away It s not just about the issues of the plastic on our environment, but also about the issue of the micro par ticles in our bodies

Unlike other RO filtration systems the LUQEL system then micro-doses natural mineral salts back into the water creating 30 mineralised waters The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low, medium and high carbonation Offering a business high quality, great tasting water that they can be sure is cleaned to the highest quality A mineralised water system that can deliver 30 different tastes without the need for purchasing storing and recycling of bottles or cans

A healthy mineralised water for both our bodies and our businesses www.luqel-water.com sales.uk@luqel-water.com

Celebrate Summer in Style with LittlePod

Summer is almost upon us and here at LittlePod we ’ re looking forward to celebrating picnic season in style!

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we ’ re on a mission to spread the word about REAL vanilla and its impor tance to the planet, whilst livening up hampers across the land

Be it a picnic in the park lunch on the lawn or a back garden barbecue LittlePod products will make your al fresco creations – both sweet and savour y – shine like the summer sun

LittlePod s responsibly-sourced products are great for the kitchen and the planet

alike and in choosing to keep it REAL, you ’ re making a difference to the farming communities in the Equatorial regions and, much fur ther afield, to the wider world

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preser ve biodiversity in the rainforest regions protecting the fragile ecosystems that are so impor tant to us all

LittlePod makes it simple to make a difference so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little pod on Instagram

DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering ser vices The company works with a broad por tfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water, steam & condense , oil and gas, soil and vent, rainwater among a range of other ser vices

An FE college in Nottinghamshire called on DL Mechanical’s exper tise to advise on a change of use project that would improve the facilities for mechanics apprentices Changing a classroom to a workshop required the installation of a wash down area A site sur vey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found

With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water

through small bore pipework up 3m to an adjoining pipe This ran by gravity to a soil and vent pipe some 60m away

Terr y Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project; The Sanispeed+ pretty much enabled the project to go ahead Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one ”

The Sanispeed+ is ideal for pumping waste water from appliances and sinks in light commercial applications and with four inlets it connects to a range of appliances It has a working temperature of 35°C but can handle temperatures up to 75°C for shor t periods It has a quiet motor and can be installed below counters or in cupboards out of sight if required

Reader Enquiries - Tel: 020 8842 0033 / www saniflo co uk

Flavour Blaster - Add Theatre to Every Serve

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

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

With

Aromatic Bubble Garnish

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

“The ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

Girbau UK Launches Under Counter Washers and Dryers

Known for its robust commercial and industrial laundr y equipment, Girbau UK has launched its first professional grade Under Counter washers and dr yers that fit underneath standard 900mm height counters Both machines combine energ y efficiency, ease of use and compact size with high quality, durable construction making them ideal for hospitality applications

The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items It is available with a choice of 6kg or 8kg capacity with either a pump or gravity drain All

models have a 180-degree opening door for easy loading and unloading

Quiet long-life operation is assured by the washer’s sturdy Quattro™ construction with durable shock absorbers that allow vir tually vibration-free high-speed spinning The washer features cast iron stabilisers for higher spin speeds, better water extraction and increased spin efficiency It has an easy-to-use LCD user interface and 28 flexible programs including disinfection, mop, microfibre , allerg y settings and three customisable programs It also comes with in-built ser vice diagnostics and a delayed star t function

The Under Counter dr yer can also be stacked on top of the washer to save space The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented The Sensi Dr y system automatically determines the right dr ying time , saving energ y and assuring fabric care Its auto programs save energ y as the running time is automatically adjusted according to load size and the required dr yness

Butterfly dr ying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt The lint filter has an automatic indicator to remind users to clean it for energ y efficiency and safety

The dr yer ’ s memor y function remembers the last program used including any chosen settings so if nothing needs to change you can simply press star t for the next load

The new under counter washer and dr yer are available to order from Girbau UK

Hospitality Technology

Replace Your Allergy Matrix, Reduce Risk and Make Your Customers Happier, All In a Simple App

Our simple but affective app provides the chef the ability to keep a live updated menu with allerg y information held within it Customers simply login to the app and view the menu filtered to only show those dishes that are safe for them to eat

This app significantly reduces the risk of incorrect communication between customers & staff, especially when mistakes can be so easily made , and these mistakes can cost lives

Up to “20% of the population experience some reactions to foods” (The British Dietetic Association) so it’s no longer a minority issue , eating out should always be enjoyable ii should also always be safe

HOW IT WORKS FOR THE CUSTOMER

You can either find the restaurant’s menu by their unique allerg y menu code on their menu or website or you can find restaurants in your location on a map

logo can also be uploaded to ensure the menu follows the restaurants brand

KEY BENEFITS TO RESTAURANTS

• Meet regulations for allergy information in one simple step

• Ensure your menu allergens are always accurate and up to date

• Improve your customer exper ience for allergy sufferer s , vegans and veggies

No need to re-pr nt menus if you c hange ingredients

• Handy email reminder s to c hec k your menu

• Stop front of house staff making mistakes

• Keep your customer s safe from harm

How it will make a difference

Many of us now limit the types of food we eat, for some it’s simply because it will kill them, for others, it’s for health or moral reasons However, it’s become a complex task to eat out these days, ensuring the food you have ordered is what you can eat Some restaurants provide different menus but simply don’t cater for the complexity such as they may provide a gluten free menu but not a gluten free & dair y free menu combined Some restaurants provide complex matrixes, but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly the information, which is ver y prone to mistakes

It’s then ver y simply to filter the menu by the list of standard allergens or click the vegan or vegetarian option The menu then displays showing only the items that you can eat, making a simple and easy to understand menu

HOW IT WORKS FOR THE RESTAURANT

There is an easy account area, where the menu and dish information can be maintained via computer or mobile phone The allergies are assigned to each dish and it can be updated whenever it’s needed An email is also sent out once a month to ensure the allerg y information is checked and the menu confirmed that it is still up to date The company

Castra Solutions - Wired and Wireless Solutions

At Castra Solutions we understand the impor tance of reliable and high-speed WiFi for businesses of all sizes

Our WiFi solutions are designed to provide seamless connectivity and exceptional performance , ensuring that your employees and customers can stay connected at all times

In the hospitality industr y, having a reliable and highspeed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the impor tance of providing a top-notch WiFi experience

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire proper ty from

It’s so hard to ensure accurate communication between customer and the person preparing the food and Allerg y Menu helps to reduce this risk When failures happen in the communication, it cause have serious side effects for the customer and can even kill them Taking steps to reduce this risk is essential to all food establishments

For fur ther information visit www allerg ymenu uk

guest rooms to public areas This requires careful planning and optimization of the network, including access point placement signal strength and interference management By working with Castra Solutions hotels can ensure that their WiFi network is designed to meet the unique needs of their proper ty and guests

In addition to providing reliable WiFi hotels can also use their network to enhance the guest experience and generate revenue For example , hotels can offer premium WiFi ser vices for guests who require faster speeds or more bandwidth or provide access to streaming ser vices and other enter tainment options

In conclusion, providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today's digital world By working with a Castra Solutions and taking steps to optimize and secure their network, hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience

Call us today on 0300 124 5005 or visit www castrasolutions co uk

Hospitality Technology

MCR Systems

Epos Now

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices With competitive rates and durable , secure hardware , 3R’s signature EPOS software , CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial repor ting

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately

In addition to these features, CES Touch offers intensive operator management and in-depth financial repor ting,

which is vital for businesses seeking to manage their staff and financial performance effectively With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventor y, and customer behaviour, enabling them to make data-driven decisions to optimize their operations

CES Touch also links directly to a wide range of Symbol Groups including Londis Booker Premier Budgens Shop Local, Best-one , and NISA, allowing businesses to take advantage of automated promotions and price changes

This feature is par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R’s offering is their commitment to excellent customer ser vice providing 24/7 suppor t 365 days a year Whether you re a small business owner or a large retailer 3R s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed

See the adver t below for details

Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

By Simon Atha, Director, Boyer (par t of Leader s Romans Group) - www boyerplanning co uk

The mainstream media presents a gloomy picture of consumers ’ spending power drawing conclusions about the ‘inevitable’ impact on hospitality industr y

But while some bars and restaurants have already suffered as a result of the cost of living crisis those that are strong innovative and resourceful can sur vive And as the weather warms and the evenings lengthen, there’s ever y reason to shake off the winter gloom

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that ever yone looks forward to as the summer approaches Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous oppor tunities for diversification

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable

It goes without saying that maximising your outdoor space means maximising your profits But it can also help attract passing trade , and options such as awnings can provide cost-effective adver tising for your events and suppliers

So its wor th considering what can and can’t be achieved within planning law In the most simple terms there are three categories of consent: no planning permission required; temporar y uses and structures that fall under the categor y of ‘permitted development and those which require full planning consent through the standard planning application process

Without planning consent, hospitality owners and managers may introduce a variety of temporar y and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters

Since Covid, permission has existed for ‘temporar y ’ structures (essential-

ly, anything which can be moved if required), for a limited period of 28 days per year This may sound restrictive but 28 days is ever y Saturday for half a year, or ever y Saturday and Sunday in June , July and August This use would cover the use of a marquee , pagoda or jumbrella

Then there’s Class BB which allows for 120 days’ use of temporar y structures, following prior approval by the local planning authority This allows for any of those features listed above to be used outside on a daily basis over the summer

The prior approvals process is not complicated or time-consuming In ver y simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building, or 50 square metres

Change of use planning consent which falls under Permitted Development Rights frequently covers other changes that might be necessar y to host al fresco dining For example , louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135°, they can open up to allow a directed yet natural airflow, while also providing shade by responding to the sun ’ s position They can also be shut if needed, providing a water tight seal to prevent the tables and chairs becoming wet

Permanent awnings, outdoor rooms and pods fall under this

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities For example , when discussing predictions for the rise in al fresco dining in 2022 Janice H Dobson Business Development Director at Archatrak said: “Restaurant owners can look at it mathematically, they know the value of ever

categor y Similarly, these provide a great oppor tunity for diversification and all year-round protection from sun wind and rain You might also want to consider louvered bioclimactic pods Similar to louvred roof systems, these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling In some cases extensions, conser vatories and the creation of rooftop terraces can be achieved through permitted development rights but it is impor tant to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing

To ser ve the extra footfall additional parking might be provided on adjoining land Under the principles of ‘temporar y ’ use , this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the oppor tunity for street food vans This doesn t require planning consent specifically, though licensing for food safety may be required

The industr y calculates that even a ver y simple outdoor space can increase revenue by up to 30% - in most circumstances as ver y little cost

Make First Impressions Count with Major Plants

’ re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum Assuming 50% gross margin the investment of 1 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times

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

So taking a 4mt X 4mt parasol with a moveable base , impor t, deliver y and fitting, the monthly payment over 36 months would be

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders Classic comes as a six-foot long double grill (TG160), or a half-sized

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use

The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

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

Outdoor Spaces

Café Culture - Pavement Profit

We are an independent suppli-

Maximise Your Outdoor Space with Patio Heaters

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 operation

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 avail-

able , 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 informationwww.outdoorheating.spaceray.co.uk

Outdoor Spaces

Outdoor Spaces

We’ve waited a long time for summer 2023 to star t Make the most of pent-up demand for pub gardens and outdoor hospitality Create a profitable outdoor space!

OUTDOOR DRINKING

Is your venue all set for long summer afternoons and evenings with customers enjoying a drink or two? Do you have different areas for drinking versus dining? Outdoor bar height tables and stools can add capacity easily without taking up much more space Optimise walls with bar height shelves and stools seated to them if space is tight If your venue is more traditional add some old barrels

Country Benches - High Quality Benches

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 par ticular 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

Design & Refit

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

To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at info@conceptbars com

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

50 CLH Digital Issue 160

Design & Refit 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

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 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 of a traditional “knot garden” and the surrounding landscape

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral par t of the main dining room Plain textured cur tains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike cr ystal have been chosen to balance the aesthetic of the featured stonework all providing the perfect place to dine ! For fur ther information visit www.trevillion.co.uk

Closing Down Sale - 25% Discount on All Stock Items Established in 1972, Trevillion interiors has worked within the design industr y to become a leading international design practice within their field Supplying architectual interior design solutions for both new build and refurbishment projects B M Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB For enquiries, please contact 020 8367 9494, email admin@trevillion.co.uk or visit www.trevillion.co.uk

Top Engraver Supports Hospitality Sector with Etched & Printed Table Numbers & QR Discs

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

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

The numbers and discs enable customers to link to apps or menus eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order “Our investment in additional equipment and software

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

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift ser vice at a fair price Our ISO9001 accreditation means that ever y job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock Sales Director of Brunel Engraving

In addition to rotar y engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print

T: 01275 871 720

E: info@brunelengraving.co.uk

W: www brunelengraving co uk

Design & Refit

Make the Most of Your Space with Bar Stools

Long synonymous with the Great British Pub, bar stools are a great way to maximise your space and provide flexibility with your seating in any hospitality setting

Tall bar stools such as Trent Furniture s Tall Brass Rail Stool encapsulate timeless pub style in a choice of walnut or traditional dark oak, with the option to add upholstered seats in a wide choice of fabrics With at-bar eating and drinking an increasingly popular trend in restaurants and bars, the Tall Shaker Stool, available in hard or button top is the perfect contemporar y alternative

Healey and Lord

Healey and Lord Limited specialise in the supply of high quality sanitar yware to commercial and hospitality projects around the world

Our commercial product ranges are available to suit both modern and classically styled schemes We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes All products are available from stock and are made in the UK or western Europe

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme

Standard-sized bar stools such as Trent’s Small Wooden Stool are a perennially popular choice for pubs Available with hard, piped or button tops, these versatile and durable stools will be the hardest working furniture in your venue

Easy to move around, bar stools also add visual interest to your space when paired with chairs and sofas

With 20% off many of Trent Furniture’s bar stools, now is a great time to boost your seating capacity with new bar stools To find out more about our extensive range , please call us on 0116 2989 927 or fill in our contact form

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

Please contact us on +44

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www healeyandlord co uk for more details

Classic & contemporary designer sanitaryware & accessories

Made in the UK and Western Europe

Commercial Kitchen Fit-Out

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver highquality, assured dough production

The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr y-leading 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

experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers The management team at Fridge Seals Direct have over 30 years of

From restaurant kitchens to food warehouseswe have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, meas-

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-to-use 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

ure , install or maintain your fridge or freezer door seal

Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www.fridgesealsdirect.co.uk

Cooking Suites

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

• Be ready for your inspections

• Damaged fridge seals are unhygienic

and flavour to food items

With most manufacturers investing their R&D into high efficiency technolog y & solutions, to replace gas equipment long term there is no doubt that electric powered appliances are the future

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys, quotations and designs (C AD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air odour reduction (carbon filtration and ESP) and sound

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders

phone, and email support 07936807320 sales@fridgesealsdirect.co.uk fridgesealsdirect.co.uk

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump

Technolog y Ltd

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 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 real winner!

Kitchen Extract Hygiene – A Burning Issue

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

Airborne fat, oil and grease is a natural by-product of even the healthiest diet Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract system to be vented away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, 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

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 Use a Specialist Hospitality Consultant?

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