CLH Digital - Issue #162

Welcome to the latest issue of CLH Digital

Today s comment is not entirely my own work!!

I have been at a trade event this week and asked visitors on our stand what they thought of the current economic situation, the issues the sector faces and what the government should consider to suppor t the sector

So a big thanks to those who shared their views!

We all agreed that the great British pub has long been cherished as the vibrant epicentres of communities, ser ving as social hubs and nur turing the quintessential British spirit However, as we all know, and our lead stor y highlights, these cherished establishments now find themselves battling an existential crisis, marred by a combination of excessive taxation withdrawn energ y suppor t schemes and the burden of business rates To safeguard this vital cultural institution, urgent government action is required It is imperative that the government recognizes the severity of the situation and takes decisive steps to alleviate the burden on British pubs

So, how should the government suppor t the sector? Well it was no surprise to see the longstanding issues top the “feedback” list:

1. ADDRESSING HIGH LEVELS OF TAXATION AND DUTY:

British pubs face an oppressive burden of taxation and duty, making it increasingly challenging for them to remain financially viable The government must recognize that pubs are more than just commercial enterprises; they are crucial community assets To alleviate this burden it is vital to reduce the exorbitant levels of taxation and duty imposed on the pub sector Lowering VAT rates specifically for food and drink ser ved in pubs would encourage greater footfall and stimulate economic activity within these establishments

2. REINTRODUCTION OF ENERGY SUPPORT SCHEMES:

The withdrawal of energ y suppor t schemes has dealt a severe blow to pubs, hampering their ability to invest in energ y-efficient technologies and leaving them vulnerable to soaring costs To revitalize the pub sector, the government must reintroduce energ y suppor t schemes, offering incentives for the installation of renewable energ y sources, energ y-efficient lighting, and insulation This approach would not only reduce operating costs for pubs but also contribute to the nation's broader sustainability goals

3 OVERHAULING BUSINESS RATES:

The

Skyrocketing business rates have become an insurmountable hurdle for many British pubs, par ticularly those situated in high-value locations The government must under take a comprehensive review of business rates, ensuring they are fair and reflective of the challenges faced by the pub sector Implementing a tiered system that takes into account the size , location, and profitability of pubs would provide much-needed relief for struggling establishments while incentivizing growth and investment

4 STREAMLINING LICENSING LAWS:

The current licensing laws in the UK are overly complex and cumbersome , posing a significant obstacle to the viability and success of pubs The government should streamline these regulations, making the process more straightforward, cost-effective , and conducive to business growth By reducing bureaucracy and simplifying licensing requirements, pubs will be empowered to focus on what they do best providing a welcoming atmosphere and high-quality ser vices to their patrons

5 INVESTMENT IN TRAINING AND SKILLS:

To ensure the long-term sustainability of the pub sector, the government must invest in training and skills development programs specifically tailored to the needs of pub owners and employees With hospitality seen as a career and not a stop gap job Offering financial suppor t for vocational training, business management courses, and specialized hospitality training would enhance the professionalism and efficiency of the pub industr y elevating its reputation and attracting a new generation of entrepreneurs

The crisis facing British pubs demands immediate attention and proactive measures from the government The resurgence of British pubs will not only safeguard countless jobs and local economies but also preser ve a cherished British tradition, fostering a sense of community and belonging I have lost count at the number of times governments have been called upon to act and show suppor t

It is time to act decisively and ensure that the hear tbeat of Britain continues to thrive for generations to come

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

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

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

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EDITOR

Peter Adams

Pubs “Could Be Lost for Good” Unless Government Thinks Again, Trade Warns

(CONTINUED FROM FRONT COVER)

High Street Rental Auction proposals are currently under consultation with the aim of rejuvenating highstreets by letting Councils auction leases for a range of vacant proper ty types, but these proposals miss the mark by reintroducing permitted development rights that would see pubs conver ted, divided up into multiple units, or gutted of fittings without the need for planning permission

The e-lobby campaign follows a letter sent to Levelling Up Minister Dehenna Davison MP by C AMRA National Chairman, Nik Antona, asking the Government to think again about removing pub protections with High Street

Rental Auctions

STAND UP FOR HIGH STREET PUBS

Commenting Nik Antona said: “Last week the Government opened the latest round for bids to the Community Ownership Fund while at the same time consulting on taking planning protection away from the kinds of venues that so many communities are working to save

“It’s vital that the Depar tment for Levelling Up, Housing and Communities, which is responsible for both the Community Ownership Fund and High Street Rental Auctions, takes a more joined-up approach to legislation surrounding the trade , and offers meaningful change that empowers communities to suppor t, or even run, their locals

I urge ever yone to contact their MP and ask them to stand up for high street pubs

BROKEN SYSTEM

The government has faced repeated calls to suppor t the sector, earlier this year, the British Beer & Pub Association (BBPA) called on Chancellor Jeremy Hunt to freeze duty rates, implement a significant increase in the discount for draft beer sold in pubs, and introduce the previously announced reduced rate for lowerstrength beers from 1st August

The BBPA also highlighted the poor practice of energ y suppliers and the ongoing impact soaring energ y costs is having on the industr y, insisting that the Government holds suppliers accountable and fix a broken system that is penalizing hospitality businesses

The BBPA’s call came as data from Oxford Economics estimates on-trade beer sales will decline by 9% in 2023/4 This equates to one million fewer barrels of beer sold (288 million pints) and 25 000 potential job losses in pubs and the wider industr y

It also follows a new sur vey that reveals just how much Brits value their beloved locals – with venues up and down the countr y celebrated as spaces that provide first jobs, form friendships, bring communities

together and help people find love

69% of respondents agreed that local pubs play an impor tant role in bringing communities together, while over two thirds (67%) say they play an impor tant role in creating jobs Six in 10 of us (60%) are concerned about an increase in loneliness if more local pubs close down, whilst 42% agree that closure of their local pub would devastate their community

ENERGY BILLS “DECIMATING SECTOR”

This latest warning to the government follows the withdrawal of the cap on the unit price of gas and electricity , and replaced by a new scheme which will saw suppor t cut by 85%

Speaking last month, BBPA chief executive , Emma McClarkin, said: “Energ y bills are decimating our sector, with extor tionate costs wiping out profits and closing pubs at a faster rate than the pandemic ”

She added: Pubs that were profitable and thriving before the energ y crisis are being left with no option but to shut up shop We have been raising the alarm for months that energ y costs are posing an existential threat to pubs across the countr y, and these figures are evidence of that ”

Under the government’s new energ y bill suppor t scheme , which began this month, businesses receive a discount of up to £6 97 per megawatt-hour (MWh) on their gas bill and a discount of £19 61 per MWh on electricity up until March 2024

But the discount will only apply to energ y prices above a threshold level of £107 per MWh for gas and £302 per MWh for electricity, meaning if energ y prices fall, firms may no longer be eligible for suppor t McClarkin has called on the government to allow pubs to renegotiate energ y contracts that were agreed during the period of higher wholesale energ y prices seen last year

“Make no mistake , the longer this goes on the more pubs will be lost forever in communities across the countr y, something must be done immediately to save them,” she said

PUB CLOSURES INCREASING

Earlier this year research also revealed that more than 150 pubs closed for good in England and Wales during the first three months of 2023 as soaring energ y bills and other costs pushed many operators over the edge

Analysis of official government data by the commercial proper ty firm Altus Group found that 51 pubs were lost each month in the first quar ter of 2023 – almost two a day

That compares with 32 pubs a month disappearing on average across last year and takes the overall number of pubs in England and Wales by the end of March, including those vacant and being offered to let, down to 39,634

Is Cash Still King?

For a while now exper ts have been predicting the death of cash and as contactless cards, mobile payment platforms and other digital payment options proliferate , the need to carr y cash has, for many, reduced And yet, we must be aware of the dangers of sleepwalking into a cashless sociecty

Cash is still incredibly impor tant It provides inclusivity and accessibility for many For example , there are many people who are less comfor table with technolog y and who are reluctant to launch their full payment ability into digital ’cyber space ’ There are those who live in rural communities with poor digital connection and there are those with challenging financial situations, who may not be able or willing to have a bank account

According to Bank of England there are still over 1 million people inthe UK who are unbanked leaving them totally reliant on cash What s more , in the light of the recent cost of living crisis, there’s whole new swathe of people who have found that cash is the best way to budget effectively in challenging times Paying digitially can often mean we are tempted to spend above and beyond our preferred limits – with cash you can’t go over budget and that’s why ideas such as ’envelope cash stuffing’ have become a social media phenomena!

Impor tantly too we should remember that there are individuals who are reluctant to spend digitially due to their preference for privacy Some do not like the possiblity of ’big brother’ traking our spending habits and the potential control this gives card companies over our daily lives

With all these factors in mind it is obvious that there are many people for whom cash is their preferreed method of payment and many others who like to use it combination with digital transactions

For those in the hospitality industr y therefore refusing to accept cash could prove to be extremely damaging In the vast majority of scenarios, providng customers with the flexibility and payment choice is the optimal

Nicky Severn from Loomis UK (www.loomis .co.uk) discusses the impor tance of cash in today’s society and how those in the hospitality sector can best manage this invaluable payment tool.

solution – in fact many people consider and expect the right to choose how they pay as a basic human right Alongside the impor tance of providing customer choice there is another reason why the acceptance of cash remains impor tant Imagine the scenario - a cyber attack natural disasters or other significant events that knock out internet connections, digital banking and payment systems If there were no physical alternative to digital payment, the whole payment eco-system would be left high and dr y!

It is for a combination of the reasons above that the UK government is keeping a close eye on protecting cash and an independent Access to Cash Review was established in 2018 While not advocating a view on the merits of a cashless society”, the Review highlighted the risks to millions of people of such a situation and called on Government, regulators and financial ser vices to work together to keep cash viable for the foreseeable future

In the 2020 Budget, the UK Government made a commitment to legislating to protect access to cash and there have been a number other measures taken and action groups established to do so

The dangers of leaning too far into the cashless arena have already been demonstrated Take Norway for instance , it is on the verge of being a cashless society but now the Norwegian government is applying the brakes, with proposals planned to force businesses to accept cash Why? Not ever yone is comfor table with digital solutions and there have been issues with payment systems going down in recent years One such event happened the day before Norway's constitution day in 2022 and caused chaos for consumers stocking up on champagne beer and food for the big day Consumers were forced to use cash where possible or miss out and the government said the experience “showed us that the ability to pay with cash must be preser ved ” So all that being said what is the role of Loomis in helping to keep cash alive?

In an environment where bank branches are closing at a steady rate Loomis is proud to provide an alternative way for transactional businesses in sectors such as hospitaity to deal with the cash coming into their businesses From smar t safes and cash collection, to cash processing ser vices and coin and note deliver y, Loomis UK suppor ts businesses throughout the UK by providing safe , secure and effective solutions to cash management Here at Loomis, we firmly believe that it’s still vital to keep the cash flowing and we are proud to help businessses do so

For fur ther information please visit www loomis co uk

Stonegate Group Raises £250,000 for the Motor Neurone Disease Association and MND Scotland

Britain’s restaurant, pub and bar groups achieved like-for-like and year-on-year sales growth of 6 9% in April 2023, the latest Coffer

CGA Business Tracker shows

It is a seventh positive month in a row for the Tracker which is produced by CGA by NIQ in par tnership with The Coffer Group and RSM UK and significantly higher than the figure of 1 4% in March However, growth remains well below the current rate of inflation, and rising costs continue to impact both consumers ’ spending and businesses’ margins

April trading was boosted by public holidays, including Easter and the star t of the early May Bank Holiday weekend Good weather helped to draw consumers out to pubs, where like-for-like sales were 8 1% ahead of April 2022 Growth in the restaurant sector was fractionally behind at 7 6% but bars had another difficult month with sales down 9 1%

Managed groups continued their strong post-COVID recover y in London where April sales rose 10 4% year-on-year just ahead of inflation Growth beyond the M25 stood at 5 8%

Karl Chessell director – hospitality operators and food EMEA at CGA by NIQ said:

“April’s trading figures show the impressive resilience and appeal of managed restaurant, pub and bar groups in a ver y challenging market It’s par ticularly pleasing to see the sustained recover y in London where COVID restrictions took a heavy toll on hospitality Consumers clearly remain eager to eat and drink out,

and we can be optimistic that their spending will increase when household bills star t to ease but with inflation so high, real-terms growth remains elusive ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said:

Eating and drinking out sales continue to lag inflation Pubs and restaurants continue to see sales growth much of which is on the back of price rises There is much innovation in the sector and competition remains strong Inflation can breed inflation Consumers are not surprised by price rises but operators need sales to at least keep up with costs and volumes to increase Whilst numbers continue to improve , we are not yet seeing this ”

Paul Newman, head of leisure and hospitality at RSM UK, said:

“A full month without train strikes undoubtedly contributed to central London pubs and restaurants enjoying like-for-like sales growth of over 10% for the first time since the end of the pandemic Cost pressures might be easing but they haven’t gone away and the ability to trade without interruption is crucial if the sector is to take full advantage of rising consumer confidence With rain having dented hopes for a bumper Coronation weekend, operators will be desperate for the sunshine forecast for the rest of this month to help save what many had optimistically been calling “mega-May”

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

Strong April for Pubs, Bars and Restaurants but Inflation Erases Growth

Britain s restaurant, pub and bar groups achieved like-for-like and yearon-year sales growth of 6 9% in April 2023, the latest Coffer CGA Business Tracker shows

It is a seventh positive month in a row for the Tracker which is produced by CGA by NIQ in par tnership with The Coffer Group and RSM UK and significantly higher than the figure of 1 4% in March However, growth remains well below the current rate of inflation, and rising costs continue to impact both consumers ’ spending and businesses’ margins

April trading was boosted by public holidays, including Easter and the star t of the early May Bank Holiday weekend Good weather helped to draw consumers out to pubs where like-for-like sales were 8 1% ahead of April 2022 Growth in the restaurant sector was fractionally behind at 7 6%, but bars had another difficult month, with sales down 9 1%

Managed groups continued their strong post-COVID recover y in London, where April sales rose 10 4% year-on-year just ahead of inflation Growth beyond the M25 stood at 5 8%

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said:

“April’s trading figures show the impressive resilience and appeal of managed restaurant, pub and bar groups in a ver y challenging market It’s par ticularly pleasing to see the sustained recover y in London, where COVID

restrictions took a heavy toll on hospitality Consumers clearly remain eager to eat and drink out, and we can be optimistic that their spending will increase when household bills star t to ease but with inflation so high, real-terms growth remains elusive ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said:

“Eating and drinking out sales continue to lag inflation Pubs and restaurants continue to see sales growth much of which is on the back of price rises There is much innovation in the sector and competition remains strong Inflation can breed inflation Consumers are not surprised by price rises but operators need sales to at least keep up with costs and volumes to increase Whilst numbers continue to improve we are not yet seeing this ”

Paul Newman head of leisure and hospitality at RSM UK said:

“A full month without train strikes undoubtedly contributed to central London pubs and restaurants enjoying like-for-like sales growth of over 10% for the first time since the end of the pandemic Cost pressures might be easing but they haven’t gone away and the ability to trade without interruption is crucial if the sector is to take full advantage of rising consumer confidence With rain having dented hopes for a bumper Coronation weekend, operators will be desperate for the sunshine forecast for the rest of this month to help save what many had optimistically been calling “mega-May”

Award-Winning Oxfordshire Pub To Go For National Award

The Rusty Bicycle in East Oxford has won the National Pub and Bar Award for the Best Pub in the county and will now go on to represent the region in a grand final with the aim to be crowned best in the countr y

The annual event, held in London on 28 June , will see 94 venues go head-tohead with only one leaving with the national accolade

The Rusty Bicycle , situated on Magdalen Road in East Oxford is par t of the Dodo Pubs Co a small group that began at this site in 2009 This was the first of one of three Arkell’s Brewer y pubs that the group took on and run in their own style , redefining the neighbourhood pub

Alex Arkell, now the head brewer for the Swindon based family run business, studied with Dodo founder, Chris Manners, then later par tnered with Chris as

the first landlords in the Rusty Bicycle in 2010, before moving on to learn brewing and qualify as a master brewer

Alex Arkell said of The Rusty Bicycle’s achievement: “The Rusty and Dodo have come a long way since those early days and of course the late nights! We’re incredibly proud to have been involved from the star t It is also a great award for Oxford and Oxfordshire as a county

Chris Manners added: We were incredibly for tunate to get the backing of the brewer y in those early years As with all star tups, you have hundreds of ideas and you need someone to believe in you Arkell’s backed us 100% and we delivered three fantastic neighbourhood pubs with them This gave us the corner stone to grow the business and we continue to work closely with them ”

Steps Hospitality Businesses Can Take To Stem National Venue Closures

Since the pandemic , times have been tough for the hospitality sector Businesses spent a year without being able to even let customers inside their venues Then, almost as soon as the lockdowns ended Brexit and other factors outside of their control brought about one of the most severe UK labour and skills shor tages, which the industr y is still tr ying to navigate When you couple this with the cost-of-living crisis, which has tightened many consumers ’ purses it’s easy to see why so many restaurants, bars and pubs are struggling

Recent analysis from Altus Group found that an average of 32 pubs closed ever y month throughout 2022, while restaurant closures increased by 64% between May 2021 and May 2022, totaling around 120 closures ever y month across the 12-month period These findings highlight what many in the industr y already know; that hospitality businesses are in direct need of help, and a change in approach is long overdue

TECHNOLOGY TO HELP TACKLE CURRENT ISSUES

When it comes to the labour and skills shor tage , many of the original avenues for securing staff are becoming less and less useful Instead, we ’ re seeing lots of hospitality businesses turn to technolog y to help plug the gaps For example , restaurants that have traditionally been driv-

By Scott Muncaster, Owner & Managing Director at Adactus (www.adactus .co.uk)

en by at-table-ser vice , are now introducing solutions such as QR code self-ordering or kiosk systems While some fast-food chains, which have already been using kiosks for a longer period, are leaning into fully automated front of house ser vice which use solely self-ordering systems These changes in approach help to reduce the number of human staff needed to run a successful ser vice and can actually help to improve efficiency overall, rather than just fill in the gaps and adapting to customer needs

The move towards technolog y is something we ’ re likely to see growing at pace among hospitality businesses With the rise in ar tificial intelligence and other groundbreaking technologies, it won’t be long until we see venues adopt ever-more advanced systems It’s entirely possible that AI-sommeliers could become a reality in high end restaurants, while bars, pubs and restaurants begin to use AI ordering systems, which can interact with customers in a similar way to a person

But knowing which technolog y is right for any business can be difficult, and far too often venues are left guessing as to which direction to turn Do my customers want faster ser vice with more automation? Or do they value the human element over ever ything else?

HOW TO DECIDE ON WHAT IS RIGHT FOR YOUR BUSINESS

Selecting the right technologies for your business is extremely important especially for those struggling who might view a change in process as their last chance at success So, it s crucial that there is something guiding these decisions, and so the top priority for ever y hospitality business should be mature data analysis

Mature data analysis is when businesses are using asser tive har vesting processes to collect a large quantity of clean secure and segmented customer information This data is analysed and used to shape brand communications and direction to align with each customer’s specific needs

Through mature data analysis restaurants, bars and pubs can begin to understand ever ything that makes their customers tick What time do they usually visit? What are their favourite menu items?

Do they usually bring a par tner, a group, or visit alone? These questions can all be answered using data analysis, allowing venues to shape their entire approach with genuine insights behind their decisions

HOW DOES THIS INFORMATION HELP HOSPITALITY BUSINESSES?

For ever y hospitality business, whether they’re a national chain or an independent sole trader, the most impor tant thing is attracting and retaining customers This is something that technolog y can make easier however it’s only possible for venues to make informed decisions about what technolog y they need through data analysis By taking on board customer data pre , during and post visit, venues are able to gain a comprehensive single-view of their customer and can use this to mould ever ything a brand does to reach, attract and retain those individuals

Whether it’s choosing which channels to focus marketing effor ts on, which menu items to keep and add or which deals to introduce or lean more heavily into, data can help brands understand what their customers want and need And once they know this they can then choose the appropriate technolog y to align with these findings From online booking systems to self-ordering and vir tual queueing solutions, ever ything is on the table for brands as we head off into 2023

Although the hospitality industr y is currently navigating one of the most difficult periods in recent times there are still plenty of oppor tunities to not only sur vive but grow and improve

Technolog y may well hold the key for many businesses; however, it is the brand’s data which holds the true value and allows them to make tough decisions black and white

Take Strides to Promote Wellbeing In Aid of Hospitality Action This Autumn

UK charity Hospitality Action invites the nation to put on their walking shoes this autumn and take par t in Walk for Wellbeing, a nationwide movement to help promote health and wellbeing within the hospitality industr y Now in its 4th year, powered by UK hospitality talent par tner mum in par tnership with Caterer com and Peoplebank, the charity’s annual walk is a fun, flexible event all about coming together to take simple steps towards raising vital funds to suppor t individuals and their families in the hospitality sector who are facing challenging times

Five hosted 20km walks will take place in key cities across the UK on Sunday 8 October in London, Bath/Bristol, Birmingham, Manchester, Glasgow Those who can t make that date can Walk It Your Way' at a location of their choice any time between Saturday 30 September and Sunday 15 October, encompassing World Mental Health Day on Tuesday 10 October Created with flexibility in mind, these challenges allow par ticipants to spend quality time on a long or shor t walk of their choosing with family, friends, colleagues and pets whilst helping raise awareness and critical funds for Hospitality Action

With mental health issues, the cost-of-living crisis and fear of homelessness at an all-time high, since the star t of 2020 Hospitality Action has helped more people than ever, answering 26,809 helpline calls and deliv-

ering 6,753 face-to-face and over-the-phone counselling sessions More than half of those contacting the charity for suppor t directly reference mental health issues such as extreme stress, anxiety and feelings of hopelessness, with the overwhelming majority also struggling with household debts with many facing the threat of cour t action or eviction

A key priority in 2023/24 is to provide essential suppor t relief and security to those experiencing times of crisis The money raised will help:

• Suppor t the 1 in 2 people with mental health issues that contact Hospitality Action for suppor t

• Deliver in-per son and phone counselling sessions

• Provide emergenc y grants to put food on the table

• Ease the pressure of r ising food and fuel costs for those households forced to c hoose between heating and eat ng

• Clear arrear s for households at immediate r isk of homelessness , providing essent al relief, secur ity and ultimately improved wellbeing

Register today and let’s walk the walk and make a difference together For more information and to register please visit www.walkforwellbeing.org

Local Community Pub Reopens Following £155,000 Investment

The Castle , a local community pub in Swindon, reopened on Friday 19th of May following a significant £155 000 investment from leading community pub company, Admiral Taverns, which owns more than 1,500 community pubs across England, Scotland, and Wales

Together with Admiral Taverns the passionate licensee , Audrey Kamugisha –alongside her par tner Adam Willis – has worked hard to breathe a new lease of life into the pub ahead of the summer Throughout the refurbishment Audrey has made sure to retain the pub’s traditional features, whilst enhancing the overall look and feel with brand-new modern furniture , fixtures and fittings Inside , the pub features brand-new bars, new flooring, a new stage , a dar ts board, pool table and deep-red painted

painted

white exterior alongside brand

community Additionally, The Castle’s cour tyard

has been fitted with new sheltered seating for those wanting to enjoy the warmer months outside and so the space can be enjoyed all year round

At the helm is pub enthusiast, Audrey Kamugisha, who brings a wealth of experience and charisma to the pub Having worked in the industr y for 35 years, the licensee will use her exper tise and passion to ensure The Castle becomes a pillar of the local community For Audrey, this is a dream come true as she has worked at The Castle for 13 years and is determined to give something special back to her beloved neighbourhood

Licensee at The Castle , Audrey Kamugisha said:“It really is such an honour to take over The Castle with my par tner Adam by my side I know how much this pub means to local residents so I am delighted to have this oppor tunity, and I can’t wait to fur ther cement its place

Pragmatic Approach To Migration Can Unleash Hospitality

Net migration to Britain reached a record high of 606,000 last year, data has revealed, bringing renewed pledges from Prime Minister Rishi Sunak to reduce arrivals, but underscoring the difficulty of doing so at a time of acute labour shor tages

The increase was driven by people from outside the European Union coming to Britain to work or study and by people arriving from Ukraine and Hong Kong under special visa schemes, the Office for National Statistics (ONS) said

Responding to the publication of legal migration figures this week, UKHospitality Chief Executive Kate Nicholls said:

“If there is one thing evident from today’s figures, it’s that the immigration system is not working effectively for businesses

“Unfor tunately, despite the numbers published today, there remain significant shor tages across hospitality with 132,000 vacancies, 48% above pre-pandemic levels These shor tages are actively forcing businesses to reduce their opening hours, or even days This is not good for businesses, the public or the economy

“While there is enormous investment in skills and training, it’s not enough on its own in the shor t term and it’s time we had a sensible and pragmatic discussion about immigration

“We need to take stock of the current labour mar-

ket, where we have shor tages and what role the immigration system can play in aiding businesses

For example , adding chefs to the Shor tage Occupation List would be a practical measure to plug a gaping hole for businesses and provide a huge boost to the sector

“I urge the Government to take a twin-track approach to investing in developing our own skills and making best use of the immigration system to plug vital job roles – both of which can drive economic growth ”

Staycations: Trends and Tips for the Hospitality Sector

By Alasdair Swan, Senior Commercial Manager for England, Wales , & Scotland, Cumberland Building Society (www cumberland co uk)

tioned issues, it must be aware of a constantly changing landscape , and harbour the adaptability to be able to deliver on the trends which matter most to their customers front and centre of its operations to ensure success in 2023

For those looking to do so the Cumberland Building Society armed with 20 years ’ experience in long-term lending to the hospitality sector, is on hand to help with its relationship managed approach, offering suppor t and insights to those businesses who drive the sector forward There is a growing onus being placed on the value of experiences rather than possessions Indeed a repor t from Retail Connections found that after the pandemic 58 percent of people felt they had missed the experience of being ‘out’ With people looking to cherish ever y moment there is a new climate emerging of doing rather than having After all memories last longer than material things, and as such the hospitality industr y is uniquely placed to offer consumers experiences which they will remember for the rest of their lives

The hospitality industr y has navigated numerous challenges in recent years as it worked tirelessly to recover from the pandemic But for all the pressures brought about by Covid-19, many in the industr y showed a robustness to meet them head on with an unabating perseverance in what was unprecedented circumstances

While many in the sector successfully steadied the ship there are still choppy waters to overcome moving into 2023 and beyond Cost of living environmental consciousness staffing challenges increased regulation, and the energ y crisis with rising bills all remain significant obstacles In fact in a repor t recently published by Cumbria Tourism 95% of tourism businesses in Cumbria are concerned about rising energ y costs and 88% concerned about rising costs in general

If the hospitality industr y is to rise to the challenge of the aforemen-

Insights from Mintel have uncovered that it is millennials who will be more inclined to dig deep in 2023 in order to experience the joy of a break away They’re not only more likely to book trips within the UK to create new memories but they’re also 22% more likely than any other demographic to spend more to make their trip extra special Typically, it is the 45+ age bracket that are targeted for upsells and luxur y add-ons, but it may be wor th considering shifting tact Additionally, packages that include additional ser vices such as spa access, enter tainment or activities will have a significant advantage as people look for greater value from their purchases Helping people to get more for their money by promoting discounts and early-bird offers is a simple way to keep attracting those opting to stay in the UK this summer

Data has also uncovered that there’s quids in the quirks One in five domestic holidaymakers aged 16-34 highlight unique accommodation as one of the most impor tant factors when choosing a holiday destination in the UK By investing in developing your offering to something that offers more unusual and unique experiences, your business will appeal more to a younger demographic which is willing to spend Brand proposition in 2023 is key to ensuring that a business remains relevant and in touch with its customer base Qualtrics spoke to over one thousand people , researching what it takes to win their loyalty as a consumer in 2023, and the wide response was to ‘be more human’ When consumers are forced to make tough decisions about where to spend their money, it’s the businesses that they have the greatest connection with which will win their loyalty

In recent years the hospitality industr y has proactively risen to the challenges which have caused turmoil in the market, but there is still work to do It is those in the industr y who place what matters most to people at the hear t of what they do who will thrive going forward But doing this can be easier said and done , and that is why The Cumberland is here to provide signposting to the relevant professional ser vices with friendly and strategic advice whenever needed

At The Cumberland, our ambition is to suppor t all our customers through these turbulent times With our relationship-first approach to banking, we truly understand our customers and take the time to nurture those relationships so that we can provide suppor t for them during any situation, whether it be good or bad, as well as providing them with the latest industr y insights which will help them connect with their customers

ENTA and the SHA Join Forces to Support Disability Inclusion in the Hospitality Sector

Sustainable Hospitality Alliance is par tnering with the European Network for Accessible Tourism (ENAT) to increase disability inclusion and promote universal access in the hospitality industr y

The par tnership will see both organisations act in close collaboration, enabling knowledge sharing to make the world’s hospitality industr y accessible to all

ENAT aim to be the ‘frontrunners’ in the study, promotion and practice of accessible tourism and by par tnering with the Alliance , it will have the oppor tunity to engage with an influential network of member hotels

The Alliance has a wide reach in the hospitality sector representing over 50 000 proper ties and 7 million rooms globally This par tnership combines the Alliance’s exper tise and global network with ENAT’s experience improving the accessibility of tourist information, transpor t, infrastructure , design and ser vice for visitors with all kinds of access needs, providing models of excellence in accessible tourism for the whole of the tourism industr y This par tnership will see both the Alliance and ENAT share information and collaborate on joint projects, with the potential to set up commissions and advisor y bodies The Alliance will encourage

stakeholders to engage in ENAT programmes and activities including training

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said: “Here at the Alliance we are delighted to welcome the European Network for Accessible Tourism (ENAT) as a par tner ENAT’s work striving for greater inclusion for people with disabilities, will greatly suppor t the work the Alliance is doing in opening up the sector This par tnership is an oppor tunity for both organisations to share best practice align on research and produce tangible solutions to make the hospitality industr y more inclusive for people with disabilities

ENAT President, Anna Grazia Laura said: “We , at ENAT see the agreement signed with Sustainable Hospitality Alliance as an impor tant step forward to increase the possibility for tourists with specific access requirements to have a wider oppor tunity to be welcomed in facilities that will respond to their requirements in terms of comfor t and quality We are delighted to engage with the Alliance to offer our exper tise and resources in training and planning according to Universal Design principles, strengthening the accessible offers provided by the members with the ultimate common goal of achieving the highest levels of customer satisfaction ”

Tourism Awards In South West And South

East England Close For Entry On 18 June

The 2023/24 Tourism Awards are open and tourism and hospitality businesses from the South West and South East are invited to enter Businesses in Bristol, Bath and Somerset, Dorset, Devon, Cornwall and the Isles of Scilly must enter in their county schemes and those in the South East into the Beautiful South Awards

The awards offer businesses the chance to win not only regionally but – for matching categories – to progress to the national VisitEngland awards

The categories include pubs, cafes and restaurants as well as hotels, B and Bs, spa, wedding and business venues, attractions, tourist information centre , events and experiences There are also awards for unsung heroes, new businesses, dog friendly, accessibility and sustainability and in the South West only water efficiency

Feedback from last year ’ s entrants listed the benefits of entering as increasing bookings, generating PR, free feedback, making great contacts, boosting staff morale and helping with recruitment

Awards organiser Robin Barker says “We’re delighted to be opening this year ’ s Tourism Awards with yet more tweaks and refinements to ensure they keep at the cutting edge of excellence in tourism, offering businesses the chance to shine as well as receive invaluable feedback”

Entries must be submitted online no later than the deadline of midnight on Sunday 18 June; more details about all the schemes can be found here:

BRISTOL, BATH AND SOMERSET

www somersettourismawards org uk

CORNWALL AND ISLES OF SCILLY www.cornwalltourismawards org uk

DEVON www.devontourismawards.org.uk

DORSET www.dorsettourismawards.org.uk

SOUTH WEST www.southwesttourismawards.org.uk

Businesses in Wiltshire and Gloucestershire (except South Gloucestershire) should enter direct into the South West awards unless they are members of Bristol or Bath or Somerset DMOs in which case they should enter the Bristol, Bath and Somerset awards

SOUTH EAST www.beautifulsouthawards.co.uk - the area covers

and Kent

Spirits Drive Growth In Alcohol Revenue Over Past Decade

The Scotch Whisky Association (SWA) has released figures which show that the spirits categor y has driven growth in alcohol revenue over the past decade

The official HMRC figures show that spirits revenue from excise duty grew to £4 12bn in 2022/23 – up 40% since 2013/14 This is in contrast to the beer industr y which grew revenue by only 7% and the cider revenue falling by 28% This is despite the fact that cider has had the same tax treatment as spirits over the ten-year period, and beer given one additional freeze in duty than spirits

Spirits now account for 33% of all alcohol revenue , up from 29% in 2013/14

The SWA launched the #KeepTheCommitment campaign in April, a month on from the HM Treasur y decision to increase duty on Scotch Whisky and other spirits by 10 1% from August and give fur ther tax breaks to beer and cider in pubs and other on-trade businesses The SWA is asking the government to uphold the pledge made to the industr y in 2019 to “ ensure the tax system is suppor ting Scottish whisky ”

These new figures remove any doubt that freezes to spirits duty have benefited HM Treasur y revenue – and show that suppor ting spirits like Scotch Whisky through the tax system brings greater fiscal benefits than suppor ting other alcohol categories

Commenting on the figures, Chief Executive of the SWA Mark Kent said: “The Chancellor’s reference to ‘ warm ale’ in his Budget speech in March showed that out-dated views of the UK’s alcohol industr y persist where the industr y ’ s duty rates are set Pubs and other on-trade businesses are about far more than beer and cider, and the modern consumer is looking for a premium experience , with the majority drinking less and drinking better over time

This suits the Scotch Whisky industr y which is made to be measured and savoured, and these figures make clear that it also suits the government’s bank balance Growing revenue by 40% over a decade when fewer units of alcohol have been consumed is an impressive return on the government’s investment in the industr y through previous duty freezes In contrast, at least the same tax suppor t has been given to other alcohol categories but without the same benefit to Treasur y coffers

“HM Treasur y would not have continued to suppor t Scotch Whisky at annual Budgets if it was not beneficial to the public finances The official HMRC figures show that previous freezes have driven government revenue and the spirits categor y has driven this growth as the increasing choice of the modern consumer

“The industr y wants the commitment the government made to distillers to be honoured These figures should be a wake up call for the Chancellor to cancel the retrograde tax hike and once again suppor t Scotch ”

Targeted Strategy Needed For Visitor Levy Funds

UKHospitality Scotland has said ringfenced funds must be spent effectively to ‘protect and enhance’ Scotland’s reputation as a leading tourist destination

UKHospitality Scotland Executive Director Leon Thompson said:

“The introduction of the visitor levy will leave hospitality businesses frustrated that yet another cost is being lumped onto a sector already challenged by record costs

“Scotland is rightly regarded as one of the world’s leading tourist destinations but with a visitor levy and a significantly higher rate of VAT than the rest of Europe there is a real danger that we become uncompetitive compared to our neighbours

“Whilst disappointing that the Scottish Government is going ahead with legislation to give local authorities the power to introduce a levy, it is positive that it has signalled that revenue raised should be spent to boost destinations and enhance the visitor experience

“The creation of an exper t group to develop guidance on how the levy should work in practice is also a welcome development A key consideration must be the development of a targeted strateg y on how these funds can be spent effectively to protect and enhance Scotland s reputation on the world stage

Revolutionising Hospitality: How Embracing AI Can Change The Space

ing for customers to browse and/or order from online food menus, whilst online table booking tech has become a must-have that floor managers wouldn’t think twice about integrating These digital methods have helped to automate time consuming manual processes and reduce margin for error, making life easier for staff and customers alike

Aside from the efficiencies, the versality for customers to be able to use their smar tphones for ever ything has added pressure to be integrating the latest tech Coffee shops and cafés are another great example , as these have become a second office for countless workers, making a fast and reliable network connection a non-negotiable to securing their custom

WHERE DOES ARTIFICIAL INTELLIGENCE (AI) AND SMART TECHNOLOGY COME IN?

tomers are more likely to enjoy

New AI-driven technolog y can also help hospitality staff by tracking orders and managing inventories which can save time and resources For example , using AI can help restaurant owners to predict demand for certain dishes and ingredients and can then automatically adjust inventor y levels, leading to less waste and lower costs Smar t technolog y and automation can also help to reduce wait times for customers by automating order-taking and payment processing, freeing up time for staff to focus more on enhancing the overall dining experience for their guests

It doesn’t need to be a huge transformation project; it can star t small with using tech to help with online orders before leading onto bigger changes like automated stock takes

WHERE CAN CHANGES BEGIN?

Restaurant owners are under increasing pressure to save money Rising food prices and staggering inflation rates has left many hospitality business owners struggling to future-proof their businesses With energ y bills high, many independent restaurants have been pushed over the edge , with closures across the UK increasing to as high as 64% between May 2021 and May 2022

Right now, it s put greater pressure on hospitality businesses to be more efficient and deliver a more valuable experience to customers Summer is fast approaching, and that’s led hospitality business owners and tech-leads to explore how new smar t technolog y can suppor t

HOW IS TECHNOLOGY ALREADY USED IN HOSPITALITY?

It’s easy to forget how much technolog y has already transformed hospitality in just the past few years QR codes are common practice , allow-

According to TalkTalk Business’ own research, conducted in par tnership with Don’t Be Shy, we found that 74% of IT decision makers (ITDMS) believe that hotels will be the first hospitality subsector to become fully automated

The transition from phone-based hotel room ser vice to tablet-based ser vice is an obvious first step and now there are also moves to optimise back-end operations like inventor y management and housekeeping scheduling, resulting in increased efficiency and cost savings These are all processes that can be automated by smar t technolog y and AI It’s about moving away from the paper diar y to digitised processes that centralise information and cut out manual tasks

There are lessons that can be learnt here for restaurants and bars with some bigger players utilising automated technolog y to personalise customer experiences by using the data collected from previous visits or orders Through the collection and analysis of data, AI could use previous experiences to recommend dishes, drinks, and other offers that cus-

Although technolog y like AI and automation might be perceived as daunting or out of reach its integration can be easier than many realise It can also be a game-changer in relieving cost pressures in areas where it wasn’t thought possible

The first step in using this technolog y is to ensure you have the right foundations in place such as secure and resilient connectivity that is capable of scaling to suppor t new applications and increasing amounts of data Network infrastructure is critical, so optimising and investing in this will provide your platform room for growth and will underpin other improvements such as the installation of new hardware and software integration to suppor t a holistic approach to embracing new technologies

There’s also lots of help out there for restaurant and bar owners to create a solution that is tailored to their needs It s the key to improving efficiency whilst elevating customer experience

Ian Cairns , enterprise sales director at TalkTalk Business (https://business talktalk co uk), discusses how the hospitality sector can adopt new technologies to help keep up with the changing industr y and evolving customer demands .

Sector Growth Stalls as Inflation Continues to Bite

Hospitality turnover in the last year was 14 7% down compared to pre-pandemic levels, when accounting for inflation

The UKHospitality Quar terly Tracker, in association with CGA, shows that the revenue generated in the last 12 months is 4 1% above generated pre-pandemic , demonstrating strong consumer demand but still falling significantly below the ‘like-for-like’ sales required to keep up with inflation

The tracker also shows that the sector’s turnover contracted by 0 3% in Q1 this year, compared to Q1 in 2022

UKHospitality Chief Executive Kate Nicholls said: “Unfor tunately these figures no longer come as a surprise and simply reinforce the chronic nature of the pressure hospitality is under due to

inflation

“Despite consumer demand remaining strong and revenue being up on 2019, businesses are simply nowhere near able to keep up with the cost pressures they’re facing across energ y, food and drink “Even more concerning is that our fears that this endless pressure would cause the sector to contract are star ting to be realised, with turnover contracting in the first quar ter of this year

While it s marginal at the moment, we want to stem that bleeding, so suppor t from Government is essential Energ y remains the single biggest cost to businesses and direction to energ y suppliers from Ofgem and the Government to renegotiate the highest contracts is an essential star ting point ”

Toque d’or® Finalists Revealed as Grand Prize Awaits the Winners

Nestlé Professional announced this year ’ s Toque d’Or® competition finalists following an action-packed Heats round which included several days of intense challenges and exper t mentoring

The 48 students who competed at the Heats enjoyed a learning experience of a lifetime BOH competitors were tasked with creating a nutritious and sustainable plant-based main course , after experiencing a masterclass from Whitbread s Senior Quality & Innovation Chef, Paul Fletcher The eventual winner of the BOH competition will be offered the oppor tunity to develop their plant-based dish, before being featured across Whitbread’s menus

Commenting after delivering his masterclass, Paul Fletcher said: “I was really impressed by the level of skill our students demonstrated, with many high-quality dishes being put forward It was also encouraging to see how innovative our chefs were in their approach to plant-based cooking which we know has become a mainstay in people’s diets We look forward to working with the winner of the back of house competition on an exciting oppor tunity to feature their plant-based dish on our menus here at Whitbread

Fur thermore , BOH competitors had to replicate a plant-based star ter created by guest judge Louisa Ellis Nestlé Professional s Business Development Chef, Darren Chapman, oversaw the BOH competition during the Heats, suppor ting students by offering his exper tise on plant-based diets

Commenting after the national Heats round, Raul Diaz said: “It was a pleasure to see the passion of our students come through in this stage of the competition They were able to learn about the ar t of hospitality and put ever ything into practice through an intense lunch ser vice , from

delivering excellent customer ser vice to confidently explaining food and wine pairings to guests Well done to ever yone who took par t!”

THE 12 BOH AND FOH STUDENTS ADVANCING INTO THE GRAND FINALS ARE: BACK OF HOUSE

Elycia Rayner, Westm nster Kingsway

Emily Simkins , Nor th Her tfordshire College

• Cather ine Ripley, Westminster Kingsway

• Owen Mar sh Milton Keynes

• James Wheatley Nor th Her tfordshire College

• Amber Clay, Un ver sity College Birmingham

FRONT OF HOUSE

• Alexander Lloyd, Ar yshire College – Kilmarnoc k Campus

Joshua Kerr, City of Glasgow Co lege

• Chloe Collinwood, Cardiff & Vale

• Raheim Saddler, Nor th Her tfordshire College

• Alison Watson Nor th Her tfordshire College

• Ryan James , Co eg Cambr ia

Katya Simmons, managing director Nestlé Professional UK&I said:

“The Heats have been both challenging and rewarding for ever yone It was an intense action-packed round and the standard was incredibly high, so ever yone who has taken par t should be ver y proud As we look ahead to an exciting Final s week, I want to wish the ver y best of luck to our 12 finalists who will be put to the test one last time ”

Taking place in York for the first time ever, The Finals will comprise a series of challenges built around the overarching theme of sustainability with a key focus on home-grown, locally sourced produce Competitors will get the oppor tunity to sharpen their skills while exploring the latest culinar y trends and learning about farm-to-fork dining Some challenges have been created by the competition judges, including the Fine Dining Challenge which will see BOH finalists replicate a menu created by two-Michelin star chef Tommy Banks

The Grand Finals will take place from 4th-8th June 2023, with the winners announced during the Awards lunch on Friday 30th June 2023

This year ’ s winners will enjoy a once in a lifetime culinar y trip to Brazil, sampling high-end gastronomy through to street food, and learning about sustainability on a bean to cup journey with the world’s biggest coffee producer

Inflation Falls but Food Prices Remain High

Inflation has fallen back to its lowest level in over a year at 8 7 per cent, however, the cost of food remains sky-high and rising at a near record pace

The Office for National Statistics (ONS) said on Tuesday inflation fell to 8 7 per cent in April – down from 10 1 per cent in the previous month, but still leaving Britain with the joint highest rate of inflation among Group of Seven advanced economies alongside Italy

ONS chief economist Grant Fitzner said: “The rate of inflation fell notably as the large energ y price rises seen last year were not repeated this April, but was offset par tially by increases in the cost of secondhand cars and cigarettes However, prices in general remain substantially higher than they were this time last year, with annual food price inflation near historic highs ”

UKHospitality Chief Executive Kate Nicholls said:

“It’s encouraging that we have seen a more substantial drop in the overall rate of inflation, but it is worr ying that food and drink inflation remains stubbornly high “This continued inflationar y pressure shows there is a long way to go in this crisis yet Food and drink are par t of the core hospitality offering and it is becoming impossible for many to continue to absorb these costs

“Sharp drops in energ y, food and drink costs are urgently needed for businesses to remain viable and continue to ser ve communities across the countr y create jobs and drive economic growth ”

Bradley Post MD of RIFT Tax Refunds commented:

“Despite an unexpected increase at the star t of the year the rate of inflation has continued to ease over the last few months, albeit it remains slightly higher than widely anticipated

This will be welcome news to the many households who are still feeling the squeeze of the cost of living crisis, but who should now see a reduction in the previously high running costs of their home

While the reduction in these core household costs has been offset by increases in recreation and culture , alcohol and tobacco those struggling to make ends meet will be far better positioned to negotiate a hike in these non-essential outgoings ”

Jason Ferrando, CEO of easyMoney commented:

“The latest look at inflation suggests that the Bank of England’s aggressive approach to curb inflation via a string of interest rate hikes is now star ting to yield results, with the current rate of inflation dropping below 10% for the first time since August of last year and now at its lowest since March 2022

This latest reduction should also help to steady the ship with respect to the proper ty market and the cost of borrowing, with many mor tgage lenders expected to now reduce rates In doing so, we should see a boost to homebuyer sentiment which in turn should help to breathe new life into the market and maintain the ongoing growth seen with respect to house prices

All eyes will now be on the Bank of England and how they choose to proceed come the end of next month While we ’ re heading in the right direction, the job cer tainly isn’t done yet and so a reduction to the base rate is far from guaranteed ”

Ireland to Introduce Label Health Warning on Alcohol

Ireland to become first countr y in the world to put health warnings on alcohol

The Republic of Ireland is set to introduce health warning labels on alcohol products

Stephen Donnelly the Irish minister for health signed new regulations into law earlier this week however they will not come into force until 2026

The Irish government said the regulations would bring alcohol products in line with requirements for food packaging Labelling will warn consumers about the risks of drinking alcohol as well as providing a product’s calorie content and the number of grams of alcohol

Mr Donnelly said: “I welcome that we are the first countr y in the world to take this step and introduce comprehensive health labelling of alcohol products

I look forward to other countries following our example

Consumers will be warned about the dangers of drinking while pregnant as

well as the risks of liver disease and fatal cancers

Ireland’s plan has faced protests from Italy, Spain and six other EU member states that have said it could cause problems within the single market

In Januar y, Italy’s ambassador to Ireland told Irish broadcaster RTÉ that the plans were “totally dispropor tionate”

Ruggero Corrias said: “There is nothing wrong with the warnings, the point is the warnings should be propor tionate and, in this case , since you ’ re talking about wine saying that drinking alcohol on a bottle of wine causes liver disease is totally dispropor tionate ”

Dr Sheila Gilheany the chief executive of Alcohol Action Ireland welcomed the regulation

She said: “This measure goes some way to ensuring consumers are informed about some of the risks from alcohol ”

Pedalling 2 Pubs UK Edition 2023 –Pedalling , Pints, Pubs And People

Following the incredible success of the intrepid Pedalling for Pubs riders, who raised over £315k for industr y charities, Only a Pavement Away and the Licensed Trade Charity by cycling across Sri Lanka last month, 50 UK riders are now on a mission to boost the total fundraising by another £50k! The inaugural Pedalling 2 Pubs UK Edition will set off this summer, with 50 hospitality professionals cycling 240km across the idyllic Yorkshire Wolds countr yside between the 9th -11th June 2023

Led by ride organiser Steve Alton CEO at the British Institute of Innkeeping (BII), this impressive challenge will help the hospitality sector towards the revised goal of £400k, after the Sri Lankan crew smashed through the original £300k goal

Commenting on the upcoming challenge Steve Alton said “After taking par t in last year s inaugural Pedalling for Pubs ride across Jordan, I realised the only thing that was missing from such a fantastic fundraising initiative , was the opportunity to visit some great British pubs!”

“Thus, Pedalling 2 Pubs was born It is a testament to the work under taken by founder Katy Moses and the organisers of the flagship ride , that there is already

so much excitement around the UK edition We have already raised over £32k but we want to turn that into £50k by the time we ride into our last Yorkshire village ”

The riders will be stopping along the way to visit a host of great British pubs to keep them focussed as they tackle the hills and dales on their bikes Suppor ters and par tners for the ride include Punch Pubs who will be fuelling the fundraisers on the Thursday night before they set off at the Cornerhouse in Beverley as well as hosting the team at The Buck Inn after their first day’s riding, where they will be cheered on by Minister Kevin Hollinrake in his local constituency Marstons are also providing some welcome respite on the final evening, welcoming the wear y riders to The Ship Inn at Bridlington with some much-needed refreshment Local brewers Theakston and low alcohol beer brand Lucky Saint will be ensuring the team are kept well hydrated Lucky Saint alongside hospitality technolog y providers Zonal have also provided the riders with branded cycling jerseys and hoodies to highlight the cause they are championing to ever yone who sees them on their three-day journey

Businesses Should Take More Responsibility To Prevent Food Allergy Deaths

Mr Demetriou spoke out in the aftermath of a Parliamentar y debate in Westminster Hall last week on two petitions, one calling on the Government to appoint an allerg y tsar and the other calling for Owen’s Law to be introduced

Owen Carey was celebrating his 18th bir thday in 2017 when he bought a chicken burger

Although he told the ser ver about his dair y allerg y, the ser ver was unaware that the chicken had been marinated in buttermilk

Since Owen’s tragic death his family have been campaigning for the introduction of Owen’s Law, which would compel restaurants to state the allergens in their dishes specifically on the face of the main menu Regency Purchasing Group works with more than 5 000 businesses across the UK, supplying food and drink to hotel groups, restaurant chains, zoos, farm parks, visitor attractions and others

staff members, to alleviate the pressure placed on the individual, especially in a sector where staff turnover is so high

“Perhaps some businesses – par ticularly in the current financial climate – are concerned about the costs of introducing technolog y to help their staff

“Many other sectors have embraced technolog y in recent years to deliver efficiencies, yet the food and beverage sector seems slow to use technolog y which, ultimately, can prevent tragic loss of life which, in turn, would have a positive impact on consumer confidence

The technolog y already exists to prevent tragic deaths from food allergies but the hospitality industr y is being slow to adopt it

That s according to Regency Purchasing Group (www regencypurchasing co uk) whose managing director Alex Demetriou has been campaigning for decades for more to be done to make allerg y information much clearer

Mr Demetriou said businesses need to take more responsibility for protecting staff from being put in a tragic situation where they may feel to blame for someone ’ s death when the technolog y is now available to provide businesses and their staff members with easy access to up-todate allergen information

The group also runs several successful hospitality businesses, giving it a unique insight as both a supplier and an operator

Mr Demetriou said: “One of the issues raised in the Parliamentar y debate concerned more training for staff, to ensure that they are aware of all the allergens

“But many businesses employ lesser experienced transient staff many of whom tend to be young – for some it may well be their first job –and on minimum wage , all of which means that the skill sets to understand all there is to know about dishes, ingredients and allergies simply doesn’t exist

“The emphasis should be placed more on business owners to ensure that updated information is easily accessible and readily available to all

Mr Demetriou added: “Thousands of people have signed the petitions for Owens Law, and for the introduction of an allerg y tsar “Owen’s family don’t want to see his death be in vain and for other families to have to suffer the kind of loss they have The technolog y is there now to make this happen, it just needs more businesses in the sector to take more responsibility and embrace it

“Perhaps this is something that the Government can do quickly in response to the petitions, which is to look at the technolog y already out there and compel businesses to adopt it and protect their customers and in doing so their businesses

“There’s nothing more hear t-breaking than a death which could so easily have been preventable The way to stop more senseless tragedies like Owen’s stor y exists and is out there now

“We just need the Government and the sector to wake up to it and let today’s technolog y protect people and increase consumer confidence , which can only be good for food and beverage businesses ”

Award-winning , 3 Rosette Head Chef Johnny Stanford to Open Exquisite Fine-Dining Restaurant on Worthing Pier, Sussex

the Sussex seaside town attracting national interest for its rejuvenated and exciting restaurant scene award-winning sunsets and ever-growing creative community Now the town may well be on it’s way to boasting it’s first Michelin star restaurant; Johnny Stanford, former Head Chef at Alexander House opens Tern , a fine dining restaurant set on the first floor of the iconic Ar t Deco southern pavilion of Wor thing Pier, known as Perch on the Pier

Manchester born and bred, Johnny began his career working with Paul Kitchin at his acclaimed restaurant Juniper in Altrincham, before heading to Cumbria, Edinburgh and finally settling in Sussex in 2012, working as sous chef at the Michelin starred restaurant Matt Gillan @ The Pass In 2017 he took the reins at Pascere in Brighton as Head Chef to much acclaim Most recently he headed up the fine dining restaurant AG’s at Alexander House Hotel, retaining its 3 rosettes for the last 3 years

Described by highly-acclaimed food critic Marina O’Loughlin as “No messing brilliance ” and “Cooking that can stand shoulder to shoulder with the countr y ’ s best” by Tom Parker-Bowles Johnny’s style is to combine creative and masterful cooking with strong ethics He creates captivating menus using British produce in the peak of its seasonality His cooking is driven by the desire to celebrate the vibrant diversity of the UK’s countr yside , coastline and producers, creating plates which sing of the seasons Hearing and seeing first hand the dedication, passion and effor t that goes into creating their products, he takes that same care and attention, using his exper tise to showcase this produce through his food

“My inspiration comes from seasonality & my relationships with suppliers, hearing and seeing first hand the dedication, passion and effor t that goes into creating their products From wine and spirits to fish and cheese our small island produces some of the best ar tisan ingredients that I have ever used I’ve lived in Sussex for almost 11 years now and so much has changed in that time The food scene has exploded with

new independent restaurants opening almost ever y month, it's been amazing to see On the produce side of things Sussex has had loads of amazing producers and farmers pop up in the last few years Chefs in Sussex are really spoiled for produce Living in the ‘champagne region’ of the UK has its benefits for restaurants too We have so many amazing English vineyards that for any independent restaurants having a bottle of English sparkling on the list is a must!

"I made the decision to use as much UK based produce as possible throughout our restaurant Although what’s available in Sussex is incredible this island we inhabit is so small that transpor ting produce within it is so easy This led me away from the ‘local, local’ and into thinking of the whole of the UK as local I think using suppliers on your doorstep is amazing and it’s something we do ever y day at Tern But if you concentrate on this 50 mile radius, you ' re actually creating a 50 mile wall around your restaurant limiting yourself to your own bubble

"Waking up in the morning checking the weather forecast in the highlands of Scotland to see if the boats are going to be able to go out calling our shellfish supplier and having a chat about what’s coming in, then that produce being in my kitchen less than 24 hours later is one of the stories I go to when talking to guests about our food and process I think that these connections are one of the things that make the UK’s food scene so unique ”

Johnny is thrilled at the oppor tunity to open Tern this Summer and is driven to create an experience that is sure to delight and surprise guests in equal measure

“I believe that fine dining isn’t just for expensive ingredients like lobster, truffles and caviar It’s what you can do with humble ingredients like a cauliflower or peas Taking something familiar and transforming it into something special is what excites me the most about cooking ”

P&G Professional: Reduce Energy Without Compromising Results

Why Commercial TV Fleets Are a Must-Have for Hotels: Boosting Revenue and Guest Loyalty

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

makes them the perfect display devices in common areas such as lobbies, reception halls, restaurants, or function rooms At the same time , these devices can also play videos or adver tisements that can promote the hotel’s many offerings In a pinch, smar t TVs can even ser ve as digital kiosks or self-ser vice terminals Using these devices, guests can self-register, view their bills, or check out without needing assistance

HOW ANDROID TV MANAGER ENHANCES THE GUEST EXPERIENCE

To provide a seamless guest experience that’s also cost-effective many hotels choose Android TV as their operating system of choice The Google-powered operating system provides an easy way for administrators and guests to operate TVs and add functionality It also allows guests to connect their devices more easily Finally, Android TV enables access to popular applications such as streaming platforms and social media channels In contrast, using proprietar y operating systems developed by TV brands can limit hotels’ freedom to choose hardware suppliers

With travel and tourism set to return to pre-pandemic levels in 2023, hotels and hospitality centres should brace for the influx of guests and tourists However, guests’ wants have changed especially their expectations for hotel television sets Public TV stations and movies on demand no longer cut it Instead, hotel owners should revisit their commercial TV fleets to ensure they deliver what customers want

UNDERSTANDING THE BENEFITS OF COMMERCIAL TV FLEETS FOR HOTELS

Modern hotels have embraced the idea of improving the customer experience by allowing guests to connect smar t devices to the hotel TV They can also install smar t TVs in hotel rooms to let guests access popular apps and programs

Providing over-the-top (OTT) streaming ser vices is one benefit of upgrading their commercial TV fleets When not logged in to streaming ser vices, hotel TVs can also work as digital directories that display contact information for the hotel’s many ser vices They also allow users to surf the web, access social media platforms, or connect to online gaming and enter tainment sites

Smar t TVs can also function as digital billboards or slideshows This

IMPLEMENTING A CUSTOMIZED CONTENT STRATEGY WITH DEVICE MANAGEMENT

SOFTWARE

Managing and maintaining this commercial TV fleet will require reliable device management software Commercial TV fleets may also require around-the-clock security monitoring and countermeasures deployment As such, relying on off-the-shelf solutions or free device managers might not be satisfactor y Specifically, the right device management should perform the following functions:

MAINTENANCE AND MANAGEMENT

The ideal device management software should have no problem performing cloud-based and low-level device management, such as over-theair (OTA) updates and ad-hoc suppor t

Using cloud suppor t, system administrators can easily connect to individual devices and perform the needed fixes and updates during down times, when the devices are idle Remote management reduces or eliminates the need for user inter vention, which means fewer costly suppor t calls or onsite visits

SECURITY

Realizing many guests might forget to log out of their hotel room TV after checking out, the ideal device manager should perform this function

Ever y time a guest checks out the system admin can remotely log users out of all hotel devices They can also clear the devices of any remaining private data So, when a new guest checks in, the room TV will not record previous logs

In addition, device management security prevents guests from fiddling with the TV too much Admins can prevent them from tweaking system settings, installing unauthorized apps, or viewing private data They’ll also nix attempts to go beyond authorized usage by shutting down or disabling any device remotely

MAXIMIZING REVENUE AND LOYALTY WITH COMMERCIAL TV SOLUTIONS FOR HOTELS

The first option is to upgrade the entire fleet to smar t TVs and allow unbridled access to their many ser vices Alternatively, hotels that wish to retain their existing flatscreen TVs can still go smar t Investing in set-top boxes or USB sticks can add smar t TV functionality to each device Giving guests the ability to cast their devices or log into streaming ser vices via hotel TVs allows them to enjoy their stay more In fact, in a 2020 sur vey, both guests and hoteliers confirmed that enjoying streaming ser vices on the hotel TV is a preferable experience versus video-ondemand

EMBRACE THE NEW NORMAL WITH A SMART COMMERCIAL TV FLEET

With travel restrictions lifted, business travellers and tourists are now bringing their playlists with them to their destinations In the absence of any scheduled activity, hotel guests want nothing more than to lie down and watch their favourite streaming shows

By investing in commercial TV fleets that allow streaming and other smar t features, hotels give guests what they want The increased functionality provides an unmatched customer experience , which will drive loyalty to your hotel and boost your revenue

Navigation Brewery and Attic Brew Co. Named Best in the Midlands at SIBA Independent Beer Awards 2023

Navigation Brewer y in Nottingham and Attic Brew Co in Birmingham have taken the overall Gold awards in SIB A’s Midlands Independent Beer Awards in Cask and Keg beer – making them officially the two best beers in the Midlands for 2023

The awards are run by the Society of Independent Brewers (SIB A) and are hosted by the Rail Ale Festival at the Roundhouse , near Chesterfield which continues today The competition sees a huge range of beer styles judged across cask and keg format from traditional Bitters Stouts and Por ters to New England IPAs, Lagers, Speciality and Sour beers

It was Navigation's deliciously fruity Golden Ale 'Rebel' that wowed judges in the cask competition with tropical fruit and citrus flavours and a clean bitterness in the balanced finish Craig Nightingale , reserach and development brewer at Navigation, was on hand to collect the Overall Champion Cask Beer award on behalf of their three-person team;

"I'm over the moon to win, I love this beer, it is one of my favourite beers, and its the one I drink in the pubs at night So it's great to see it win as it's the first time it has been in the running for awards aswell The beer is based around citra hops and it's just super sessinable , super easy drinking, really crisp and really

flavourful

The other big award was the Overall Champion Keg Beer, which went to Attic Brew Co s Signals IPA, which impressed with big citrus and strone fruit flavours of grapefruit, apricot and blackcurrant Attic Brew Co ' s Business Development Executive John Nowacki accepted the prestigious award;

"It's amazing to win the award, we think we ' re brewing some really good beers but it's nice to have that backup to know that we re on the right track We brew really hop-forward but really drinkable beers with loads of body and not too much bitterness so you can enjoy a few different beers "

SIB A Chief Executive Andy Slee was on hand to dish out the top awards in the Midlands he commented on the quality of the entries;

“Huge congratulations to all of this year ' s winners and in par ticular our Overall Champions who not not only won their style categories but went on to be named the best of the best in what was an extremely hard fought final round judging The quality of beers in the competition was superb and I want to say a huge thank you to the Rail Ale festival for being such fantastic hosts and for ensuring all of the beer was ser ved in such superb condition "

New Award Winning Technology Can Save You 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

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Essex Pub Hate Crime Incident - It’s Not Simply A

Question Of The Law, But What The Public Want

By Craig MacKenzie , a par tner and Head of the High-Profile & Private Crime Division at Forbes Solicitor s (www.forbessolicitor s .co.uk)

Although a high-profile incident of an alleged hate crime involving an Essex pub may not end in criminal charges, it ser ves as a reminder of the impor tance of respecting public opinion for hospitality operators

The White Har t Inn in Grays, Essex hit national news headlines after police officers removed golly dolls from its premises The Home Secretar y was repor tedly furious with Essex Police Force’s approach with Suella Braverman supposedly of the opinion that police effor ts should have been concentrating on catching real criminals rather than seizing toys

Following the police action, the team running the pub hit back and vowed to put dolls back on public display This wasn t the end of the matter Suppliers refused to work with the pub, its premises were graffitied and vandalised, and Camra removed the pub from its Good Beer Guide The whole incident led to the leaseholders closing the pub for business around four weeks after police seized the dolls

This recent chain of events was set in motion by an allegation of a hate crime against the leaseholders and their refusal to remove the dolls from public display earlier this year The publicans argued they weren’t racist, and that young people don’t understand the histor y of the dolls

It also seems that the leaseholder’s position of defiance was buoyed by the local authority’s previous position on this matter In 2018 a complaint was made to Thurrock Council about the dolls being offensive and representing a racially aggravated crime The council launched an investigation, but ultimately no fur ther action was taken by them

The complexities of this incident could explain the council’s previous decision Displaying the dolls would not

automatically result in the commission of an offence or constitute a hate crime A hate crime is any criminal offence motivated by hostility or prejudice towards a victim due to their membership or perceived membership of their race or religion

However, in some circumstances, such actions could amount to a hate crime It is a question of purpose and intention If, for example , they intended to cause harassment, alarm, distress, or stir up racial hatred, then they would likely have committed a hate crime In a case like this, the police would usually look for suppor ting ‘mindset evidence’ that determines the intent of such actions This may involve gathering evidence including social media posts and witness statements that show previous occasions of racism committed by the leaseholders

Updated non-crime hate incident guidance issued by The College of Policing which is due to be enforced in the coming months, adds another layer of consideration for police investigations The guidance aims to suppor t the prioritisation of freedom of speech and that non-crime hate incidents should not be recorded where there is no basis to conclude that an incident was motivated by hostility

Fur ther investigation could find that the leaseholders haven t shown any hostility or demonstrated intentions of racial hatred, and there are no grounds for criminal charges Although this is a possible outcome , it becomes almost irrelevant - cer tainly from a commercial perspective - for the leaseholders The opinions of suppliers, customers, and the general public are that the publicans were being, at the ver y least, racially insensitive

Any business looking to engage and sell to the public successfully must be mindful of the cour t of public opinion Suppose customers and the third par ties critical to running a successful hospitality business disagree with an organisation’s position and come up against conflicting values In that case , the business will likely fail In this case , the pub operators had an oppor tunity as early as 2018 to consider that their public display was not what the public wanted Positively responding could have saved their business from a backlash and closure Taking early advice from an independent legal or business advisor might have prevented the business from failing

13 Esteemed Hoteliers Awarded Master Innholder Status

13 hoteliers that have showcased their commitment to the hospitality industr y have been awarded Master Innholder status following this year ’ s round of applications

The award, created by the Worshipful Company of Innholders, is given to those that have demonstrated themselves as proven leaders within the industr y Those selected are also chosen for their commitment to influencing and improving standards, as well as inspiring the next generation of talent The 13 new Master Innholders include:

Anne Golden, Vice President Operations, UK & Nor th America and General Manager, Pan Pacific London

Chris Wayne-Wills, CEO, Crerar Hotels

Douglas Waddell, Operations Director, Hand Picked Hotels

Grant Campbell, Nobu Hotel London Por tland Square

Jeremy Goring, Chief Executive , The Goring

Johan Scheepers, General Manager, Kimpton Clocktower Hotel

Lynn Brutman, Regional Vice President and General Manager, Four Seasons Hotel London at Park Lane

Matt Townley Regional Operations Director Dakota Hotels

Nick Davies General Manager at the Mar ylebone Hotel London

Richard Hassell, Co-Proprietor and Managing Director, the Islington Countr y House Hotel and Spa

Richard Palmer, Managing Director, Devonshire Hotels and Restaurant Group Limited

Sonja Vodusek, Managing Director, The Peninsula London

Stefanie Hardy, General Manager, Park Plaza Victoria

Commenting on the new Master Innholders Dan Rose-Bristow MI the chairman of the Master Innholders said: “I am extremely proud to extend a warm welcome to the Master Innholders organisation’s 13 new members They have all displayed a remarkable passion and dedication to the hospitality industr y and are making valuable contributions not only to their own hotels but also to the industr y as a whole My hear tfelt congratulations go out to each of our new Master Innholders ”

As a leading force in the hotel industr y, the Master Innholders is renowned for its commitment to promoting education and development within the sector Its various programs, such as the Master Innholders Aspiring Leaders Diploma, the Innholders Scholarship, the Hotel Leadership Conference and MIDAS, are all designed to offer career-changing training and suppor t and promote discussion and research into the pressing challenges the industr y faces today

For more information about the Master Innholders visit: www masterinnholders co uk

Plymouth’s Hotel Market Vies For Top Spot As UK Rising Star

Colliers UK Hotel Market Index highlights Britain’s Ocean City’s strong performance and ever-growing popularity as a destination

Plymouth has been named as a rising star in the UK hotel sector

Britain’s Ocean City came out ahead of destinations including Glasgow and Oxford in the top five rising markets identified by commercial real estate firm Colliers in its 2023 UK Hotel Market Index

It was ranked second in both that categor y and in the ratings for the highest occupancy rates in 2022 – boasting 79 7% just a couple of percentage points behind Norwich

The index analysed the performance of 38 UK cities across ten performance indicators including occupancy figures average daily room rates, RevPAR growth, development costs, land prices and market appetite

Plymouth also featured as joint third in the Development/RevPAR Index which lists the best markets for future investment potential when considering hotel performance in the region and development costs

Amanda Lumley, Destination Plymouth s Chief Executive , says: It s exciting and rewarding to see our beauti-

ful city going from strength to strength

The results of the Colliers 2023 UK Hotel Market Index clearly show how regional cities are continuing to perform well, and Plymouth’s achievements are something we are ver y proud of Plymouth has recently been spotlighted as one of the most underrated destinations in the World to visit by ‘Time Out’ magazine as well as England’s best place to live by ‘Totaljobs quality of living index’, so what better time to invest in new hotel development oppor tunities here in the city

The results of this year s Index follow Colliers prediction three years ago that positioned Plymouth as the hotel market set to bounce back quickest after the easing of Covid-19 lockdown restrictions

Marc Finney, head of Hotels & Resor ts Consulting at Colliers added: “For some years now Plymouth has enjoyed significant demand growth, without a commensurate increase in supply This market imbalance is likely to continue until new quality stock can be opened While there are new projects and openings in the pipeline which will be welcome new additions it is unlikely that those projects underway will be sufficient in themselves and there’s oppor tunity for fur ther investment in the market

£2 Bus Fare Extension Good News for Pubs: CAMRA

Speaking after the Depar tment for Transpor t announced an extension to the capped £2 single journey bus fare in England until the end of October, C AMRA

Chairman Nik Antona commented:

“£2 bus fares have helped to make getting to and from the pub more affordable

At a time when the beer and pub trade needs as much suppor t as it can get, the decision to extend the cheap fares scheme until the end of October is undoubtedly good news

“Our local pubs, social clubs, breweries and cider producers are vital par ts of community life up and down the countr y That’s why C AMRA’s Summer of Pub campaign is encouraging as many people as possible to head down to their local this summer to enjoy the community spirit that only a pint of real ale or cider

down the pub can bring

“We hope that the extended £2 bus fare scheme will help more people to suppor t their locals over the next few months in an affordable and environmentally friendly way ”

With bus patronage still at around 85 to 90% of pre-pandemic levels, there are a number of ongoing challenges for bus operators

The government’s existing £60 million investment to cap single bus fares has already shown early signs of increased bus use , with an independent sur vey of 1,000 people from passenger watchdog Transpor t Focus showing that 7% of people say that they are using the bus more

Fordham Pub Opens New Coffee Shop to Provide Meeting Place for Local Community

The opening of a new coffee shop at the Three Horseshoes in Fordham, Essex, is helping members of the local community get together

The pub was purchased by Moira Edwards just before the third Covid lockdown in 2020 Moira and her team like many pubs across the UK began to ser ve takeaway drinks and snacks to people living locally from an outdoor shed next to the pub

It soon became obvious that the coffee shop was needed as a permanent ser vice for the local area offering affordable snacks and a place for people to meet Fordham is a village six miles from Colchester Halstead and Sudbur y with limited transpor t and a lack of local ser vices

The new coffee shop called The Coffee Shed was opened with the exper t help and a Community Ser vices Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local ser vices

The Coffee Shed is now situated in a renovated building next to the pub and has seating with views over the Woodland Trust fields

It has extended its food offer from freshly made croissants and sausage rolls to include paninis, cro-buns,

seasonal fruit, locally-made Temprd chocolate and old-fashioned sweets It also offers freshly baked ar tisan sourdough, Sticky Pickle chutneys and pickles to takeaway

The Coffee Shed also suppor ts a wide range of other local suppliers including Dedham Vale honey, Fairfield Farm crisps, Colchester fresh fish and Anglia Produce

Moira said: “It’s an exciting time for us We have so many visitors to The Coffee Shed in the mornings so we wanted to create a comfor table welcoming space for our guests to enjoy their time with us It’s become a popular destination for locals and dog-walkers, so it s great to be able to create this new area and also expand the food offering

Pub is The Hub regional advisor Jeremy English said: The Coffee Shed is a great place for people to meet and socialise in a relaxed environment

The Three Horseshoes is at the hear t of the village offering a place for people to get together It is a great example of a pub suppor ting people in the local community ”

Punch Pubs & Co Launches ‘Punch Promise’

Punch Pubs & Co has unveiled its inaugural Environmental Social and Governance (ESG) repor t – Punch Promise – highlighting the business’ ongoing commitment to sustainability and responsible business practices

Punch’s strateg y, which forms a par t of their ‘Doing Well, By Doing Good programme , is underpinned by the United Nations Sustainable Development Goals (SDGs), with the aim of helping its pubs to contribute towards the world’s goals, albeit at a local level

The business has identified four SDGs that are most relevant and has set ambitious commitments and targets to tackle these

The SDGs are par t of the largest and best-understood framework, adopted by more than 80% of leading businesses

Goal 3 – Good Health & Wel -being

Aimed at promoting and enabling both physical and mental well-being ensuring that Punc h is a great place to work and encourages the commun ties that it ser ves to consider health c hoices

Goal 7 – Affordable & Clean Energy

Aimed at accelerating the transition to c lean energy

Goal 8 – Decent Work & Economic Growth

Ensur ing good working conditions whilst suppor ting sustainable economic growth

Goal 12 – Responsible Consumption & Production

A focus on ac hieving zero waste to landfil , educating and suppor t ng supp ier s on sustainable c ho ces , and ac hieving net zero by the end of 2040, aligned to the science-based targets initiative

Punch has already taken significant steps towards reducing its carbon emissions and has introduced innovative employee mental health diversity and inclusion programmes as par t of their ‘Push the Pineapple’ initiative

The team has also developed relevant strategic par tnerships, implemented energ y audits/saving solutions and a behaviour change programme , as well as star ting to roll out smar t metering, parcel lockers and electric vehicle charging points across their pub por tfolio

Chief Executive Officer, Clive Chesser, said: “We’re on an exciting journey, and ongoing collaboration with our employees, Publicans, Management Par tners, and suppliers is helping to make our business and, in turn their business’, more ethical and environmentally friendly for the benefit of our guests and the communities that we ser ve

“We are focused on offering safe and suppor tive spaces that provide reasons for people to visit whilst having a positive impact on society ”

You can read the repor t, including Punch’s overarching commitments and targets in more detail at: www punchpubs com/promise

‘New Approach’ Needed to Business Rates

Lack of action to address an outdated and costly business rates system is holding businesses back, UKHospitality Scotland said today

Responding to the Ministerial Statement on non-domestic rates, UKHospitality Scotland Executive Director Leon Thompson said:

The current system of business rates is holding our businesses back, with the punitive rates they pay preventing investment It’s clear a new approach is needed if we are to achieve the Barclay Review’s aim of a business rates system that suppor ts and encourages long-term investment

“We’re hearing from hospitality businesses that their rateable values have increased by up to 50%, which makes the repor t from the Chief Statistician today, that rateable values are decreasing, surprising The repor t does not reflect the reality on the ground, as felt by many of our businesses

Contract caterers sales in the first quar ter of 2023 finished 30% above the same period in 2022, the latest Contract Catering Tracker from CGA by NIQ and Bidfood reveals

he strong quar ter extends the sector’s recover y from the COVID crisis and reflects consumers ’ steady return to workplaces and other locations ser ved by contract caterers It represents a small improvement on the 27% growth recorded by the Tracker in the four th quar ter of 2022

However, the latest year-on-year comparison benefits from a challenging first quar ter of 2022, when the Omicron variant of COVID-19 kept some consumers away from public spaces With inflation running above 10%, growth is also more modest in real terms

CGA’s Contract Catering Tracker aggregates sales from leading operators to provide quar terly repor ts with year-on-year analysis It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and par ticipants in the Tracker receive additional analysis in return for their contributions

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “These figures show contract caterers have made a strong recover y in the last 12 months from the turmoil created by COVID restrictions Demand for the sector remains high, and we can expect the positive trends to continue through the spring and summer However, with soaring costs putting caterers and their clients they ser ve under strain,

Instead, increased business rates are reducing the ability of businesses to invest, stifling economic growth and the creation of new jobs Additionally, businesses are spending thousands of pounds and precious hours on appeals, in an effor t to reduce poorly calculated bills

“The divergence in business rates north and south of the border sees our members pay higher rates here in Scotland than comparable businesses in England Today’s news that the Scottish Government will not deliver on its manifesto commitment to reduce the Higher Property Rate, bringing it into line with England, is a further illustration of the extra costs hospitality businesses face here

“The New Deal for Business Group and details of a sub-group to look at nondomestic rates is welcome news There is much to do to improve the system and UKHospitality Scotland looks forward to engaging with the Business Group and the sub-group on this issue ”

trading conditions will remain challenging for some time to come

Debra Morrell, business development controller for B&I at Bidfood, said:

Although there are some variations by month and the trend for March looks to be a little down on the months of Januar y and Februar y, the latest quar terly growth vs last year remains encouraging, sitting at 29 6%, which is ahead of the previous quar ter which was 26 8% We are hear tened to see that positive upward trend across contract catering continues, par ticularly in the private sector, despite the three major challenges impacting the sector : rising food inflation the cost of living crisis and staff shor tages Businesses are showing strong resilience agility and resourcefulness when it comes to encouraging footfall and spend at a time when consumers are counting ever y penny

UKHospitality chief executive Kate Nicholls said:

“Contract catering plays such an impor tant role in keeping the nation fed in our workplaces, schools, hospitals and armed forces, to name a few, and I’m pleased that it has continued its strong performance and is able to take advantage of increased demand

Of course , food and drink inflation remains stubbornly high and that continues to be a significant challenge that prohibits the sector growing at the speed it could be We ve seen incremental decreases in the rate of food and drink inflation and I hope this continues to ease pressure for contract caterers ”

CAMRA Closes its Brew2You Platform

The Campaign for Real Ale will cease its Brew2You operations from 31 May 2023

In the early months of the COVID-19 pandemic , C AMRA launched its Brew2You platform in response to brewers, pubs and consumers who wanted an efficient way to buy real ale , cider and perr y from outlets other than supermarkets Brew2You gave consumers access to live fresh beers throughout the national lockdowns of 2020 and 2021

To date the Brew2You platform has accumulated more than £207k of revenue for suppliers through a total of 5751 orders 85% of this revenue was amassed during the lockdown periods when beer lovers were unable to frequent their local for a pint The suppor t that the ser vice provided for independent brewers and cider makers was paramount in a period of uncer tainty for the trade

With lockdown restrictions no longer in place , and many UK brewers and cider makers having since developed their own online platforms, enabling consumers to purchase beer and cider directly from the producer, there has been a reduced need for the continued maintenance of Brew2You

Sellers and customers were given two months’ notice of the decision to close down Brew2You by 31 May 2023

C AMRA national Chairman Nik Antona said:

“I am pleased at how successful C AMRA’s Brew2You initiative has been over the past few years, and I would like to thank the public who used the platform to suppor t local suppliers

“The pandemic was an age of uncer tainty for publicans and the brewers and cider producers who ser ve them, with its effects still being felt today Now lockdown restrictions have been lifted, consumers can freely access fantastic real ale cider and perr y by suppor ting our local pubs social clubs and taprooms meaning Brew2You has now ser ved its purpose

“Although we have now seen the end of the COVID-19 pandemic , the outlook for the trade is far from stable With government help with energ y bills being cut and costs still rocketing, many pubs and social clubs are struggling at this make-or-break time for the licenced trade That s why C AMRA is encouraging ever yone to suppor t their locals as par t of the Summer of Pub campaign, so they can continue to sur vive and thrive ”

Middlesborough Pub Undergoes £310,000 Refurbishment

The Miners Arms on Eston Highstreet has re-opened following a major investment of £310 000!

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brandnew look with fresh décor to appeal to the local community Inside , the pub s existing two spaces have been merged into one to offer a larger and brighter space for socialising The renovation has also allowed for a dedicated spor ts and enter tainment area to be installed, complete with flat screen televisions, as well as a brandnew bar and updated furniture and flooring throughout

Outside , the Miners Arms features brand new lighting and signage to greet customers, as well as a refreshed outdoor space for visitors to enjoy all year round

For opening night, customers enjoyed live music from local singer and ar tist, Micky Glamz who performed a special rock show

Operator of the Miners Arms, Nicki Jack, 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!”

Matthew Gurney Operations Director for Proper Pubs said:

“The refurbishment at the Miners Arms 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, Nicki, ever y success for the future in making the Miners Arms a fantastic hub of the community”

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local foodbank donations This Easter, Proper Pubs collected over 12,200 Easter Eggs for local charities and recently installed its 85th defibrillator across its estate

The Cost of Socialisation Crisis? Survey Reveals How Rising Cost Of Living Is Impacting The Drinks Industry

A new sur vey has uncovered the impact of the impact that the cost of living crisis is having on the drinks industr y, as over a quar ter (28%) of Brits say they’re going out with friends to bars, cafés, and restaurants less now since the cost of living crisis began

According to the research, consumers ’ favourite setting to catch-up with friends and family is over a drink in a bar or café However as the purse strings tighten Brits are catching up in bars cafés and restaurants much less now

And Gen Z is the worst affected age group with 42% of 18-24-yearolds saying they’re going out with friends to these places less since the cost of living rose

Instead, the research suggests that Brits are catching up via text –instead of over a drink (or even just a phone call – as more than one in five admitted they haven’t called a friend in over three months)!

The research was conducted by The Ice Co, Europe s leading ice manufacturer, as par t of its Break The (dev)Ice campaign – which aims to encourage Brits to get together in-person, over an cold drink, to have more meaningful conversations

The sur vey also looked at Brits’ drinking habits when they’re catchingup with friends and family – with the ‘sober curious’ trend emerging, as Brits said they would rather catch-up over a cold drink, such as lemonade or juice rather than a wine beer G&T or cocktail!

However cocktails still prevailed over their non-alcoholic counterpar ts, mocktails

Consumers’ favourite drinks to catch-up over were revealed as:

• Cup of tea coffee or hot c hocolate

• A cold soft dr ink

A beer or cider

• A glass of wine

• An iced tea or coffee

• A coc ktail

• A smoothie or milkshake

• A gin and tonic

• A spir it (e g vodka wh sky or rum)

• A moc kta l

The sur vey also found that Gen Z are turning their backs on the tradi-

tional cuppa, as 18-24 year-olds were the only age group not to place a cup of tea at the top of the list – with cold drinks taking the top spot!

Despite the cost of living impacting Brits’ levels of socialisation, the well-being benefits of meeting up with friends and family are clear to see – 50% of respondents said it makes them feel happier and a fur ther 28% said it helps them to feel less stressed With this in mind The Ice Co is encouraging Brits to come together to have more meaningful conversations over a nice , icy drink

Lucy Redman head of marketing at The Ice Co said: “Catching up with friends and family is so impor tant for our well-being, but worr yingly, our research has shown that the cost of living crisis is having a real impact on how often consumers are doing this

At The Ice Co, we want to encourage friends and families to Break The (dev)Ice this summer, and come together in-person, rather than via text or call, to enjoy a refreshing, icy cold drink

“Whether it’s a gin and tonic , a cocktail, or an icy lemonade , it’s so impor tant that we take the time to reconnect, enjoy each other’s company, and have our meaningful conversation in-person rather than through our phones ”

Award Winning Operators Take on Second Pub after £300,000 Investment

The Bell in Tring Her tfordshire has reopened its doors after a £300 000 investment by pub owner Greene King Pub Par tners

The pub will be operated by award winning multiple operator and Her tfordshire based brewer y Farr Brew Farr Brew also operates The Elephant & Castle in Wheathampstead with Greene King Pub Par tners, which recently won ‘Best Rural Craft Beer Pub’ at the SIB A Business Awards 2023

The £300,000 investment has been used to transform The Bell, which is believed to be one of the oldest pubs in Tring, into an upmarket and contemporar y pub

Inside , the pub has been completely redecorated with new fixtures and fittings including new seating, lighting, tables and a newly built bar

Operated by Farr Brew, The Bell in Tring will ser ve Farr Brew’s ales along-

side a food menu of pub classics plus delicious a la car te options with light bites too – all locally sourced from high end suppliers and producers It will also pride itself on a high quality of ser vice in a modern and contemporar y environment

Dan Robinson, Managing Director of Greene King Pub Par tners, said: Our £300,000 investment has transformed The Bell I am delighted to be growing our successful business par tnership with Farr Brew as we help them to grow their award-winning pub business I look forward to seeing The Bell go from strength-to-strength as their second pub with us ”

Nick Farr and Matt Elvidge , founders of Farr Brew and operators of The Bell, said: “As a growing pub operation, we are delighted to have opened our second pub in par tnership with Greene King Pub Par tners

“The pub has been transformed through its investment and we look forward to welcoming new customers through its doors to experience our great beer and wonderful hospitali-

Chef Tommy Banks And Family Open The Abbey Inn, Byland

The aim to reduce food waste and offer more low carbon foods in the hospitality industr y is set to be a key focus for the Sustainable Hospitality Alliance’s par tnership with World Resources Institute (WRI)

The Alliance and the WRI have a shared commitment to helping the hospitality industr y reduce its food-related emissions by 25% by 2030 By shifting to low carbon foods and reducing food waste the industr y can maximize its action on climate change and meet its targets for addressing the climate crisis

The par tnership aims to engage employees and customers by bringing the latest science to the industr y and provide networking oppor tunities to share lessons in reducing food-related emissions As par t of this activity, WRI attended and suppor ted the Alliance’s annual summit earlier this month

The par tnership will include the WRI helping to formally verify the Alliance’s renowned Hotel Carbon Measurement Initiative (HCMI) aligns with the GHG protocol The HCMI has recently been updated by the Alliance and they look forward to it being peer reviewed

The Alliance will urge its members, representing over 50,000 proper ties and 7 million rooms globally, to commit to the Coolfood Pledge , as par t of the par tnership This WRI initiative is a science-based target to reduce food-related emissions by 25% by 2030

Those committed to the Coolfood Pledge receive individualized data analysis in an annual GHG emissions repor t in order to track progress in reducing GHG emissions The aim is to provide an understanding to the industr y as to what works with consumers to shift more diners toward plant-based foods

Alliance members will be urged to join the Friends of Champions 12 3 network which helps organisations use a “target-measure-act” approach to halve food loss and waste by 2030 This target aligns with the UN Sustainable Development Goal Target 12 3 ‘Friends of Champions 12 3’ is par t of the Champions 12 3 network, of which WRI ser ves as secretariat

World-class research and cutting edge resources will also be available to members of the Alliance who are on the journey towards Net Positive Hospitality

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said:

“We are delighted to be par tnering with the World Resources Institute (WRI) to move the hospitality industr y towards food sustainability Combining the Alliance’s resources and knowledge with the WRI’s exper tise and platforms, this par tnership can help accelerate our members towards reducing food waste and

food-related emissions We look forward to our Hotel Carbon Measurement Initiative (HCMI) being peer reviewed by the WRI, which will ser ve as an impor tant step to ensuring a transparent and globally comparable approach to carbon, water and waste repor ting ”

Reducing food waste is a triple win for the hospitality industr y – it helps meet impor tant sustainability targets, engages customers, and can save significant money Research has shown that hotels have saved $7 for ever y $1 invested in fighting food waste , ” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at WRI

“By joining Friends of Champions 12 3 SHA is connecting its members to a network of businesses and others who are leading the fight to halve food loss and waste by 2030

“This par tnership sets the hospitality industr y up to significantly reduce the climate footprint of the food it ser ves, ” said Jenny Ar thur, Head of Membership Development for Coolfood at WRI “Through Coolfood, companies will have access to cutting edge behavioural science on how to sell low carbon food, as well as rigorous data and suppor t to help them reduce emissions

We’re excited to welcome them to the movement for delicious climate action ”

KEY STATISTICS ON FOOD AND SUSTAINABILITY:

The production of food including agriculture and related land-use change (e g , deforestation) accounts for nearly a quar ter of global greenhouse gas (GHG) emissions Shifting diets is essential to hit the global climate targets

As the world population approaches 10 billion by 2050, emissions from agriculture and land could grow to take up the majority of the “carbon budget” for limiting global warming to acceptable levels

Beef requires 20 times more land and emits 20 times more GHG emissions per gram of edible protein than common plant proteins, such as beans Helping more people shift away from meat-centered and toward more plant-forward diets can have tremendous climate and other environmental benefits

More than one billion tonnes, or one third of all food produced, is lost or wasted each year

Approximately 17% of food is wasted at the retail and consumer levels

Current levels of food loss and waste are responsible for wasting a quar ter of all the fresh water used in agriculture , wasting nearly a quar ter of all the fer tilizer that is used, using an amount of land greater than the area of China, which could have otherwise been used for food that was consumed, driving 8-10% of global greenhouse gas emissions, costing the global economy more than $1 trillion ever y year

A Touch Of Class: Stannah Helps Modernise Historic Entertainment Venue

It can be said that ever y enter tainment venue has a sole purpose: to transpor t their patrons into another world where their cares can be forgotten if only temporarily For those venues that wish to transpor t their guests to a bygone era of glitz and glamour, it can be challenging to strike the right balance between modern conveniences and historical preser vation

Lifts are a regular focus of this challenge in heritage buildings, and Blackpool Winter Gardens is no ordinar y building First opened in 1878, this Grade II Listed 3,000-seater enter tainment complex has enter tained countless millions throughout the histor y of the popular Lancashire seaside resor t town Like any other building with more than one level, the requirement to safely and reliably transpor t people from one floor to another especially those with limited mobility is an essential one

THE CHALLENGE

One of the lifts at the Blackpool Winter Gardens, located right next to the historic Opera House theatre , had been in desperate need of repair for a long time Used to transpor t patrons up to the upper Circle and Balcony seating areas, it is an essential piece of infrastructure to allow step-free access to these sections The existing OTIS passenger lift dated back to somewhere around the 1950s was only safely able to carr y 4 persons or a maximum load of 380 kg, and looked ver y dated with its plain oak panelling

was selected to under take a complete replacement

“Stannah was the ideal choice for the replacement of our Opera House passenger lift, which had been out of ser vice for over 12 months Working with Stannah has been so easy and constant communication was kept from star t to finish ”

Philip Jackson Head of Maintenance Winter Gardens Blackpool

THE CLIENT

Winter Gardens became a popular trend in the late 1800s in numerous seaside resor ts and spas, and were so called because they offered the possibility of extending the fun and enter tainment of the summer season into the cold and darkness of winter The Winter Gardens enter tainment complex in Blackpool includes a theatre , ballroom and conference facilities and has been rebuilt and added to many times over the decades

with its retro push buttons

The existing l ft dated bac k to the 1950s and n ooks did not quite matc h up to the r c hness of its surround ngs

Since the lift could not be repaired due to some of its components becoming obsolete , the lift had been long out of ser vice until Stannah

The beautiful Ar t Deco inter or of the Blac kpool Winter Gardens Opera House , reconstructed in 1939, oozes sophistication and c haracter

The Opera House is one of the UK’s largest theatres and continues to attract some of the world’s biggest touring shows and events to Blackpool The iconic theatre has seen a host of famous stars on its stage since it first opened in 1939, including Frank Sinatra, Judy Garland and Shirley Bassey

THE RESULT

The project manager from Stannah Lee Mahoney worked in close collaboration with the Winter Gardens’ head of maintenance Phil Jackson to design a lift that would complement the iconic architecture and decor of the first and third floors Stannah also designed the brass plates on the landings to give a glamorous look to the control panel

The new Stannah ift features ref ect ve

Although there were some challenges involved in the installation process, such as large heating pipes which had to be removed in the shaft, and having to avoid noisy works during opera and cinema shows on cer tain days, these issues were worked around with good communication on both sides, and the installation was completed in 8 weeks “Stannah has been great to work with from star t to finish They have impressed us so much that I am once again working with them on our replacement program for another two lifts ”

Philip Jac kson Head of Maintenance Winter Gardens Blac kpool

With its 150-year histor y, Stannah truly understands the impor tance of heritage , and with their Stannah Promise , also live up to their company values on a daily basis to offer Blackpool Winter Gardens the perfect mix of quality safety sustainability reliability and cost-effectiveness

Visit www.stannahlifts.co.uk for fur ther information

Sustainable Hospitality Alliance Partners with World Resources Institute to Support the Hospitality Industry Tackle Climate Change Through Food

The aim to reduce food waste and offer more low carbon foods in the hospitality industr y is set to be a key focus for the Sustainable Hospitality Alliance’s par tnership with World Resources Institute (WRI)

The Alliance and the WRI have a shared commitment to helping the hospitality industr y reduce its food-related emissions by 25% by 2030

By shifting to low carbon foods and reducing food waste the industr y can maximize its action on climate change and meet its targets for addressing the climate crisis

The par tnership aims to engage employees and customers by bringing the latest science to the industr y and provide networking oppor tunities to share lessons in reducing food-related emissions As par t of this activity, WRI attended and suppor ted the Alliance’s annual summit earlier this month

The par tnership will include the WRI helping to formally verify the Alliance’s renowned Hotel Carbon Measurement Initiative (HCMI) aligns with the GHG protocol The HCMI has recently been updated by the Alliance and they look forward to it being peer reviewed

The Alliance will urge its members, representing over 50,000 proper ties and 7 million rooms globally, to commit to the Coolfood Pledge , as par t of the par tnership This WRI initiative is a science-based target to reduce food-related emissions by 25% by 2030

Those committed to the Coolfood Pledge receive individualized data analysis in an annual GHG emissions repor t in order to track progress in reducing GHG emissions The aim is to provide an understanding to the industr y as to what works with consumers to shift more diners toward plant-based foods

Alliance members will be urged to join the Friends of Champions 12 3 network which helps organisations use a “target-measure-act” approach to halve food loss and waste by 2030 This target aligns with the UN Sustainable Development Goal Target 12 3 ‘Friends of Champions 12 3’ is par t of the Champions 12 3 network, of which WRI ser ves as secretariat

World-class research and cutting edge resources will also be available to members of the Alliance who are on the journey towards Net Positive Hospitality

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said:

“We are delighted to be par tnering with the World Resources Institute (WRI) to move the hospitality industr y towards food sustainability Combining the Alliance s resources and knowledge with the WRI s exper tise and platforms, this par tnership can help accelerate our members towards reducing food waste and food-relat-

ed emissions We look forward to our Hotel Carbon Measurement Initiative (HCMI) being peer reviewed by the WRI, which will ser ve as an impor tant step to ensuring a transparent and globally comparable approach to carbon, water and waste repor ting ”

“Reducing food waste is a triple win for the hospitality industr y – it helps meet impor tant sustainability targets engages customers and can save significant money Research has shown that hotels have saved $7 for ever y $1 invested in fighting food waste , ” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at WRI By joining Friends of Champions 12 3, SHA is connecting its members to a network of businesses and others who are leading the fight to halve food loss and waste by 2030 ”

“This par tnership sets the hospitality industr y up to significantly reduce the climate footprint of the food it ser ves, ” said Jenny Ar thur, Head of Membership Development for Coolfood at WRI “Through Coolfood, companies will have access to cutting edge behavioural science on how to sell low carbon food, as well as rigorous data and suppor t to help them reduce emissions We’re excited to welcome them to the movement for delicious climate action ”

KEY STATISTICS ON FOOD AND SUSTAINABILITY:

The production of food including agriculture and related land-use change (e g , deforestation) accounts for nearly a quar ter of global greenhouse gas (GHG) emissions Shifting diets is essential to hit the global climate targets

As the world population approaches 10 billion by 2050, emissions from agriculture and land could grow to take up the majority of the “carbon budget” for limiting global warming to acceptable levels

Beef requires 20 times more land and emits 20 times more GHG emissions per gram of edible protein than common plant proteins, such as beans Helping more people shift away from meat-centered and toward more plant-forward diets can have tremendous climate and other environmental benefits

More than one billion tonnes, or one third of all food produced, is lost or wasted each year

Approximately 17% of food is wasted at the retail and consumer levels

Current levels of food loss and waste are responsible for wasting a quar ter of all the fresh water used in agriculture , wasting nearly a quar ter of all the fer tilizer that is used, using an amount of land greater than the area of China, which could have otherwise been used for food that was consumed, driving 8-10% of global greenhouse gas emissions, costing the global economy more than $1 trillion ever y year

Spirits and Cocktails

Mixologist's Garden: The Rising Sensation Among UK Bartenders

Mixologist s Garden, a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y drink experiences

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks The brand's products are all-natural vegan-friendly gluten-free and without any preser vatives ensuring that ever yone enjoys them, while freeze-dr ying technolog y offers months of ambient shelf-life for bars

The response from bar tenders has been overwhelmingly positive with many praising Mixologist's Garden for its commitment to quality and sustainability

"Our mission is to empower bar tenders to create the Perfect Ser ve and

delight their customers," said Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist's Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality "We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve , whereas, in reality, only 42% of bars have any berries

For more information about Mixologist s Garden, please visit www.mixologistsgarden.com or contact the brand directly at hi@perfectyourser ve info

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

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

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

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

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

Mermaid Spiced Rum

Introducing Mermaid Spiced Rum the latest spirit from the Isle of Wight Distiller y Tropical island blends crafted for sipping on island time Carried on trade winds across the Atlantic from the sunny Caribbean and discovered basking in golden light on Isle of Wight shores, then married together with local fruits and spices

Mermaid Spiced Rum is crafted from a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic , distilled in column stills and aged between 25 years in oak bourbon whiskey barrels Inspired by a long histor y of shipwrecks bringing Caribbean rum to our island shores, the unique spirit was created to honour heritage and

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

folklore

Infused on the Isle of Wight with fragrant rock samphire fresh white cherr y and apricot honey from our beehives and black salt from our floodtides Gently spiced with local holy grass cassia and 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

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

Using Payment Systems to Increase Recession 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 catchups 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

No More Trips To The Bank - And Your Cash Taken Care of with Loomis

ment cash flow information - a true end to end solution

Par ticularly popular is the Loomis SafePoint Compact, recently launched and exceptionally well received at the National Convenience Show in May Measuring just 610 x 200 x 460mm (HxWxD) Safepoint Compact fits easily into most busy environments and offers low-cost weekly terms which include ser vice and maintenance

tant issue which can diver t valuable personnel time and attention away from delivering the best possible standard of ser vice and product to customers

So, if someone told you no more cash counting and reconciling, reduced shrinkage and no more trips to the bank, how would that sound? Pretty good we hope!

Loomis has a comprehensive range of cash management solutions which are perfect for busy and dynamic environments - there is a menu of options to choose from but right now the most popular choice of businesses in the retail sector is a Loomis smar t safe package - including an ‘intelligent safe’ which will validate notes, count and reconcile cash, trigger automatic secure collections and provide valuable manage-

With cer tain packages and banking par tners Loomis is also able to offer Same Day Value , with takings credited to the bank account on the same day There are also other Loomis options available to help cash management run more smoothly, including cash collection and coin and note deliver y Yet again mo more trips to the bank!

With Loomis taking care of your cash, you can focus your attention exactly where you want it to be - on retaining customers attracting new ones - and developing a successful business

freely

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

Products and Services

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

Is It Time For Some Fresh Promotions?

The star t of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas There is no better way to adver tise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Fur thermore , if you order printed banners by 11am they are delivered next working day and if that isn t good enough, the design is free too For more information on Printed Banners, check out www hfe-signs co uk today or see the adver t on page 5!

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 virtually 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 easyto-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

Visit www girbau com

Products and Services

The Hielo® Wine Cooler -

“Style as Well as Substance”

this really is a fantastic and far superior cooler

It takes just 5 ice cubes in the bottom to keep the temperature of your wine cooler for longer, or, until you have finished the bottle!

The real advantage 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 w th 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

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 day from existing hot water systems to accurately understand actual usage , including critical peak demands and their profile shape Adveco’s specialist engineers will visit to fit the meter and assess the proper ty The data will then be processed, and a repor t generated with design recommendations for a replacement system that

the exact needs of the building New designs by Adveco will show carbon reduction and outline new operational costs Accurate to the actual demands of the proper ty, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building Businesses which opt to purchase the recommended 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

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

Battling Staff Shortages? Here’s How A Service Lift May Help

Staff shor tages have been a challenge for British hospitality businesses with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like

By Mark Chapman, General Manager, Stannah Microlifts

compact, structure-suppor ted and quick and easy to install These reliable and hardwearing products are designed for operation 24/7 365 days a year suppor ted by regular ser vice visits from our exper t local engineers

So even when staff shor tages bite , great ser vice can still be provided to your customers - without the heavy lifting With a durable and reliable Stannah lift sharing the load, your staff will be well-protected ever y day and able to do more than ever before

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injur y and prevent fur ther shor tages due to injur y

For more information visit: resources stannahlifts co uk/manual-handling

Beer Piper Putting Quality First To Deliver Cost Savings For Customers

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 hello@allianceonline co uk

Williams Helps You Look Good and Save Energy

sky s the limit (speaking of which, it can look like the sky, too)

Williams Multidecks

as

to create their

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

with Williams’ Chameleon vinyl wrapping system – which means the

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 re-engineered 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 properties, 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

Outdoor Spaces

Feeding the Growing Appetite for the Al-Fresco Dining Experience

Ever yone wants to spend more time in nature – exper t advice from Unalome’s Ako Ardalan (www unalomeinterior com) will help you transform any space , small or large , for your guests this summer

Warm evenings and sunny days mean al fresco dining is on the menu

Thanks to new laws that allow restaurants and bars to extend their seating areas onto pavements, the oppor tunity for outdoor dining and socialising has reached new heights just in time for the summer months

So whether you ’ re designing for breakfast on the rooftop terrace or envisioning a captivating space for your esteemed hotel guests, look no fur ther, as I present to you a collection of tips that will ser ve as your ultimate guide to creating the perfect outdoor living experience this summer Prepare to immerse yourself in the beauty of nature-inspired designs and witness the seamless blending of indoor and outdoor spaces, promising an effor tless space to relax in the sun

IMMERSE YOURSELF IN NATURE

The first and perhaps simplest trick to elevating your outdoor space is to integrate the natural surroundings By incorporating plants, flowers, hanging baskets, or even more immersive elements like ver tical gardens, you can effor tlessly breathe new life into your outdoor area When strategically positioned, vibrant flowers illuminate your overall décor, taking it from bland to beautiful These organic components not only invigorate your outdoor space but also evoke a profound sense of tranquillity and serenity, creating an environment where your guests can unwind and fully immerse themselves in the unparalleled beauty of nature

DON’T FORGET TO ACCOUNT FOR THE WEATHER

Despite forecasted warmth and sun, the weather is often unpredictable Consider this when designing For large patios, retractable awnings can protect from the sun ' s rays during the day, whereas canopies offer shelter from freak tropical downpours! When choosing suitable weather protection, make sure they not only ser ve their purpose , but also blend harmoniously with the colour scheme of your hotel, restaurant, or bar Let your chosen shelters become an extension of your impeccable taste and style The Unalome Cabana furniture range , for example , blends luxur y with function The cream sofa offers the perfect place to relax under the canopy

Unpredictability calls for adaptability Consider the possibility of cooler evenings and be prepared to wow your guests with style and comfor t Patio heaters, fire pits or perhaps offering snug blankets not only add undeniable aesthetic appeal to your al fresco setting but allow you to extend outside living into the autumn months

CREATE A COOKING HAVEN

If your space allows, take your guests’ dining experience to the next level, incorporating a cooking or bar area From specialist pizza ovens to BBQs, outdoor cooking is sure to captivate your guests, making for a memorable experience A well-designed cooking space encourages not only excitement but also interaction with guests If your space is limited opt for a socialising hotspot such as a small bar where guests can enjoy their conversations with a drink in hand The Unalome Arunika Mini Bar is crafted from galaxy black granite , sustainable teak wood and outdoor rope This compact yet stylish bar provides the ideal focal point for socialisation whilst adding a touch of elegance to your outdoor setting

INVEST IN SUSTAINABILITY

Sustainability is key when deciding on outdoor furniture You want your pieces to be as durable as possible to ensure longevity and minimise waste Sustainably sourced teak or aluminium withstand the elements from weather or beverages, whilst being environmentally friendly

Sustainability is a trend that is here to stay By prioritising eco-friendly options you not only align with the eco-movement but also ver y likely the preferences of your guests Knowing that your furniture has been responsibly produced and obtained through ethical means can create a positive impression and even spark conversations with your guests

BLURRING INDOOR AND OUTDOOR

Finally, take the indoors outdoors! It's the little touches that will spark joy in your guests’ outdoor dining experience By adopting homely touches customers are sure to feel more comfor table Think about adding an outdoor rug that can act as a great focal point for zoning larger spaces Much like in your home , lighting can make a huge difference to your space and really sets the mood Fair y lights strung across trees or canopies can add a romantically rustic feel Alternatively, larger lanterns placed strategically around the dining area provide a soft glow and create a cosy ambience that will encourage your guests to stay longer

By incorporating these exciting ideas, your outdoor space can transform into a lively and vibrant hub of socialisation Don't forget to crank up the tunes and offer mouth-watering food It's time to create unforgettable moments and enjoy the sunny days to the fullest!

At SBI Ltd, we ’ re a wellestablished, family-run business, based in Kent

Since 1998 we have been ser ving trade & private customers homes, schools, hospitals, hotels & pubs, delivering a great ser vice for over two decades

Our friendly and professional teams are located across the UK and ready to supply & install any of the following:

• Made-to-measure awnings , victor ian & contemporar y verandas , glass verandas , glass rooms & canopies

• Carpor ts , ver tical screens , manual, electr ic or solar-powered secur ity shutter s & roller garage door s

• Conser vator y sail blinds louvred roof pergolas aluminium fencing and more

Our professional advisors and installers at SBI will be more than happy to help you create the

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 y seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business?’ Often, they’ll find that, in a relatively shor t period of time , these outdoor areas can pay for themselves and continue generating revenue years afterward

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12 50 per head

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

completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment

From our workshops in Kent we deliver UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done all within your available budgets

We firmly believe the better you look on the outside , the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture .biz

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 162

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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