CLH Digital - Issue #165

Welcome to the latest issue of CLH Digital

It will come as a surprise to nobody ofthe Vital Role of the Hospitality Sector in Boosting the UK Economy, but it would appear that there are exceptions to the rule!

Our lead stor y highlights not only what it currently delivers, but also how much more it could deliver is it was not “hamstrung”

The stor y shines a light on a repor t which reveals that in the past six years hospitality has increased its annual economic contribution by £20 billion to £93 billion It also shows that employment in the sector has risen to 3 5 million making hospitality the third largest employer in the countr y operating at the ver y centre of the economy

In 2022 alone – and in spite of post-pandemic challenges still stifling growth - hospitality contributed £54 billion in tax receipts to the Treasur y, generated £20 billion wor th of expor ts and £7 billion in business investment

Fur thermore , with the economy practically stagnating figures released by the Office of National Statistics (ONS) again shines a light on the hospitality sector being the largest contributor to the increase in consumer-facing ser vices in April 2023 ONS director of economic statistics Darren Morgan said: “GDP bounced back after a weak March Bars and pubs had a comparatively strong April ”

When we look back at the contribution the sector makes overall the hospitality sector has consistently demonstrated its economic prowess In 2021, the industr y ' s sales revenue surpassed £130 billion, marking an impressive growth trajector y over the years These numbers reflect the unwavering demand for hospitality ser vices in the countr y showcasing the sector's ability to drive consumer spending and stimulate economic activity

Fur thermore the hospitality sector stands as one of the largest employers in the UK providing jobs to approximately 3 2 million people From bustling restaurants and vibrant pubs to luxurious hotels and charming bed and breakfasts, these establishments are the lifeblood of local communities, offering employment oppor tunities across a wide range of skill sets The sector not only suppor ts the livelihoods of millions but also helps reduce unemployment rates and fosters social mobility However, that does seem to fall on “deaf ears ”

This issue also reveals that, despite assurances from those in power that food inflation is dropping, in the real world it is doing no such thing

While the hospitality sector makes substantial contributions to the economy, it is burdened with dispropor tionately high levels of taxation, par ticularly in alcohol duty when compared to other European Union (EU) countries The current taxation regime places an undue burden on businesses within the sector, hindering their growth potential and undermining their ability to invest in innovation and job creation

Here in the UK, alcohol duty rates are significantly higher compared to many EU countries (my favourite topic) This disparity not only affects businesses, but also has wider implications for consumers as it leads to higher prices for alcoholic beverages

Addressing this issue by reducing excessive alcohol duty levels would not only suppor t the hospitality sector but also promote social responsibility and the responsible consumption of alcohol

The hospitality sector is an invaluable asset to the UK economy providing employment oppor tunities, generating substantial sales figures, and enhancing the overall quality of life for citizens and visitors alike Recognizing the sector's contributions and reducing the tax burden it faces, par ticularly in alcohol duty, will not only enable businesses to thrive but also unlock its full potential as a catalyst for economic growth and job creation

It really is imperative that policymakers, industr y stakeholders, and the public at large acknowledge the impor tance of the hospitality sector and actively work together to create an enabling environment that nur tures its growth and maximizes its positive impact on the UK economy, before it is too late and the damage is done for good! Suppor ting this vital sector is not only a matter of economic prosperity but also a testament to the rich cultural heritage and diverse offerings that make the UK a world-class destination

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

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

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

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

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

EDITOR

Peter Adams

Hospitality Can Deliver

£29 Billion Economic Boost, With Right Support

(CONTINUED FROM FRONT COVER)

UKHospitality Chief Executive Kate Nicholls said: “These figures show just how much of an economic powerhouse hospitality is ”

“Despite going through a pandemic and a cost-of-living crisis over the past six years as a sector we have continued to overcome challenges to increase our value to the economy and cement our position as a major employer

“It’s essential that our role as a strategically impor tant sector for the nation is recognised by politicians, and that we work together to help grow our economic contribution, create more jobs and enhance our offering in communities

“This repor t shows what can be achieved if we can stimulate growth, bear down on inflation and have an enabling and suppor tive policy environment in place for hospitality The potential for the sector to deliver another £29 billion to the economy annually is an oppor tunity that the Government should be eager to embrace

SEIZE THE OPPORTUNITIES

“I urge the Government to work even more closely with us to seize the oppor tunities available and unleash the incredible potential of hospitality This means tackling shor t-term issues that are stifling fur ther growth, like enormous energ y costs, food and drink inflation and damaging labour shor tages, and really looking at the long-term structural issues

holding businesses back, across business rates, licensing and planning

“I’m incredibly proud of the resilience our sector has shown in recent years and the fact we continue to be a significant source of economic growth

“Our sector has a long track-record of growing rapidly and driving the economy – these figures back that up and I hope the potential of hospitality is harnessed by the Government ”

HOSPITALITY LARGEST CONTRIBUTOR

The UK economy was fur ther confirmed as the Office for National Statistics (ONS) yesterday (June 14) cited hospitality as one of the biggest drivers of jobs growth after UK employment hit a record high of 33 million

The UK economy recorded slow growth in April, after having shrunk in the previous month, according to data released by the Office for National Statistics (ONS)

The economic output grew by 0 2 per cent, month on month, in April, in line with economists’ expectations, the ONS said

However, the hospitality sector was the largest contributor to the increase in consumer-facing ser vices in April 2023, ONS director of economic statistics Darren Morgan said: GDP bounced back after a weak March “Bars and pubs had a comparatively strong April, while car sales rebounded and education par tially recovered from the effect of the previous month’s strikes ”

“Not substantive but positive signs of growth and recover y – and dependent on discretionar y spend – but clearly fragile confidence and vital action to tackle inflation uses the right levers and tackles the right causes – energ y and labour ”

She added the results ser ved “ a reminder of the impor tance of hospitality in driving economic growth and why it matters whether the sector is resilient”

It comes after the ONS revealed the UK economy unexpectedly grew by 0 1% in November 2022 as a result of people going to the pub to watch the FIFA World Cup PLAN

TO CUT RATE OF INFLATION

Chancellor Jeremy Hunt repeated his plan to cut the rate of inflation in half, which is currently running at 8 7 per cent

“We are growing the economy, with the IMF [the International Monetar y Fund] saying that from 2025 we will grow faster than Germany, France and Italy,” Mr Hunt said

“But high growth needs low inflation, so we must stick relentlessly to our plan to halve the rate this year to protect family budgets ”

Shadow chancellor Rachel Reeves from the opposition Labour said: “Despite our countr y ’ s huge potential and promise today is another day in the dismal low-growth record book of this Conser vative government

The facts remain that families are feeling worse off, facing a soaring Tor y mor tgage penalty and we ’ re lagging behind on the global stage ”

Don’t Miss Out On Summer Spending

By

Sprucing Up Your Outside Space

It’s been a slow star t to summer this year but as the weather finally warms up licensees should act now to get ahead of the game The latest figures from Barclays showed a 6 4% year-on-year increase in spend in bars pubs and clubs in May 2023 This is significant growth especially compared to other sectors including clothing, restaurants and furniture all of which fell during the same period

There’s a fantastic oppor tunity for publicans to increase footfall and associated spend if they ensure premises have options for outdoor drinking and/or eating during the summer months Pavement licences - also known as tables and chairs licences, are a great way to maximise space for a minimal spend

Suraj Desor, Associate Solicitor at Poppleston Allen (www popall co uk) said:

“Applying for a pavement licence can often be straightforward, but it’s impor tant to get ahead of the game and give yourself plenty of time There are a number of different aspects to consider when thinking of applying, including whether the land is public highway or council owned, the type of furniture you ’ re allowed to use and if you need to seek planning per-

mission

It’s also vital you check your premises licence as there may be restrictions that prevent you ser ving alcohol and/or food outside

“Completing applications can be daunting and if information is missing or incorrect, the consequences can be severe This can be anything from large fines, seizing of assets and in the worst case scenario a revocation of your licence

The team of specialist licensing solicitors at Poppleston Allen has years of experience and has secured thousands of pavement licences in almost ever y par t of England and Wales and can advise ever yone from individual publicans to national chains ”

It’s also wor th noting pavement licences are granted by your local council but unlike many other licences used in the trade , such as a premises licence or personal licence , they usually only last for a set period of time - a maximum of 12 months So if you want to ensure your profits are up for the season, apply today so you can allocate the resources required ensure your space has ever ything it needs to make it a welcoming area for patrons to spend their time and money And, don’t forget, there’s another bank holiday on Monday 28 August too

Amber Taverns Continues To Expand With Three New Pubs Opening This Month

Amber Taverns, the operator of 165 high quality community wet-led pubs located throughout the NE, NW and Midlands, Wales and Scotland, announces the opening of three new, freehold pubs this month (June 2023), in Cheshire , County Durham and Ayrshire

A leading value-focused, pub group, which is uniquely focused on the hybrid “operator-managed” business model, Amber’s pubs are entirely wet-led Focussing only on drink sales enables Amber to provide best- in-class value for money and a tailored wet-led offer with a pint for as little as £2 50 or less, together with strong spor t (all Amber pubs have Sky and BT spor t) and live enter tainment

The triumvirate commences with The Leopard in Chester which opened this week A former Bonmarche store site in Foregate Street in the city centre , the pub has undergone a significant £900,000 investment which includes a spectacular roof terrace perfect, perfect for the warmer weather Secondly, The Water House opens in Durham next week, following a £500,000 investment A former J D Wetherspoon pub in Nor th Road, it takes its name from the premises’ long association with the city’s water supply as home to the Weardale and Shildon Water Company in Victorian times and the Durham County Water Board which moved there in the 1920s for several decades

The third new pub is due to open in Ir vine Ayrshire Established as a

popular spor ts bar formerly known as the R&A Spor ts the pub is undergoing a £500,000 refurbishment as a contemporar y community pub, building on the success of the previous independent owners, and will reopen as The Nor thern Way at the end of this month

In addition to continued organic investment in the existing estate , Amber has an encouraging pipeline with a variety of good new site oppor tunities and is looking to add c 14-16 new pubs to its growing por tfolio a year The Company has consistently achieved historic high returns of >20% on new freehold acquisitions and has lots of target towns within its existing geography to continue to expand its geographic footprint with well invested pubs at the hear t of their communities with broad appeal across the UK James Baer, Chief Executive of Amber Taverns, commented: These three new pub openings demonstrate our continued conviction in the Amber model of a well- designed, contemporar y pub with broad demographic appeal, which offers a good quality customer experience in a vibrant and comfor table setting at reasonable prices

“Interestingly, the three freehold proper ties derive from different sources – one former retail site , a private operator and a large national chain – all of which demonstrate our ability to identify oppor tunities and carr y out good quality refurbishments which enable us to keep growing the business, underpinning the enduring appeal of a high quality local community pub thriving at the hear t of the communities they ser ve ”

The Perfect Snack for All Your Trade and Hospitality Needs

Sustainability Still A Priority For Cash-Strapped Brits When Eating Out

Better sustainability credentials and communication could hold the key for hospitality operators to tap into an audience of more than 37 million eco-conscious Brits according to a repor t from food ser vice technolog y provider, Nutritics, and hospitality data and insights consultancy CGA by NIQ

The repor t, Sustainability Matters: What consumers want and how brands can win, sur veyed 5,000 UK hospitality consumers and found that despite the ongoing cost-of-living crisis, sustainability remains a key priority for UK consumers when eating out

70% of Brits are now actively tr ying to live a more sustainable lifestyle , and over a third (34%) of UK pub and restaurant goers are prepared to spend more than usual in venues with strong sustainability credentials

Consumers in the 18-34 age group are nearly twice as likely to pay more for sustainability than those aged 55+ and with women frequent hospitality visitors and Londoners all over-indexing for engagement there should be significant rewards for hospitality operators who put sustainability at the hear t of their business

Fur thermore , only 23% of UK consumers are now saying that sustainability is currently unimpor tant in their choice of venues, showing that sustainability matters to the vast majority of diners

However, consumers want better communication, demanding more guidance from the pubs, bars, cafés, and restaurants they visit to enable them to make more environmentally friendly choices[1], and the research shows that existing green credentials aren’t cutting through[2] With nearly half of consumers (47%) saying they want more information about carbon footprints on menus, and 41% saying it would influence their order, educating consumers about the environmental impact of their meals appears to be one way that brands can drive sales, and demonstrate transparency, establish trust, and build advocacy in the process

Stephen Nolan, CEO of Nutritics, said: “The climate crisis has focused consumers ’ minds on environmental impact not just their own, but they also want to see hospitality playing its par t in reducing its environmental impact

“Operators who seize the oppor tunity to capitalise on this demand, through better customer communication of credible initiatives will profit from an ever-increasing competitive advantage The operators who invest in understanding which sustainability initiatives make customers tick will drive loyalty and spend and effectively build not just environmentally sustainable brands but economically sustainable businesses ”

The repor t also identified which hospitality brands have the most eco-conscious consumers Customers of

Bella Italia are the most eco-conscious, with 79% saying they tr y to lead an environmentally friendly lifestyle , with McDonald’s customers the least likely (68%)

Sustainability matters most to casual dining customers; people who visit restaurants like YO! Sushi, PizzaExpress, Wagamama and Frankie & Benny’s are more likely to think about sustainability when they choose a venue , and more likely to be influenced by carbon footprint information, suggesting that these brands have a significant oppor tunity to engage and retain consumers if they can find a way to communicate their environmental credentials on menus

Driven by their own general views, customers of JD Wetherspoon (35%) Greggs (36%) and McDonald’s (37%) were the least likely to consider sustainability when choosing where to eat or drink However not all sustainability initiatives are wasted on fast-food lovers and pub-goers Wetherspoons and Greggs customers both over-indexed on engagement with recyclable materials and locally sourced products, while McDonald’s customers are more likely to be influenced by a venue s sustainability credentials than the average UK consumer Tellingly, customers of two QSR brands which have made significant strides on sustainability and purpose in recent years, Burger King and KFC , over-indexed in a number of areas, including leading an environmentally friendly lifestyle , and the impor tance of both sustainability, and a venue ’ s environmental credentials, when choosing where to eat or drink, suggesting that the two fast food giants have taken their consumers on a journey and succeeded in engaging with them on these impor tant issues

Karl Chessell, Director, Hospitality Operators and Food, EMEA at CGA, added: “Despite the fallout from the COVID pandemic and cost-of-living pressures the message is clear – consumers still care about sustainability and want to be equipped to be able to make informed choices

“But it’s impor tant to focus on the positives in sustainability Pubs bars and restaurants that show good practice can improve brand trust and increase guest spend Good sustainability practice isn’t just the ethical thing to do, it’s commercially valuable too ”

“Tailor-Made Touch” More Important Than Digital Efficiency For Leisure Travel Advisors

Highly-personalised ser vice is becoming the key differentiator for travel advisors, according to a new repor t from Accor hospitality group

The repor t titled ‘Tailor-Made Touch or Digital Efficiency?’ looks at the strategies technologies and trends impacting leisure travel advisors in the recover y and beyond It says that while continually digitally transforming their operations is of course vital even more impor tant is to develop the ser vices and nur ture the par tnerships that can help them delight and connect with their customers on a level that is beyond what alternative intermediar y models can achieve

The repor t focused on the European market outlines how the pandemic accelerated the transformation of the leisure travel intermediar y market with the widespread adoption of digital technolog y and many key players shifting their models in a bid to become platform businesses or b2b technolog y providers

It suppor ts the notion that, used properly, technolog y from messaging platforms to payments and ar tificial intelligence can be travel advisors’ best friend helping them to optimise their capacity with a wide variety of inventor y; access powerful digital distribution channels; better understand their customers market themselves and provide more sophisticated and efficient ser vices

However, it argues that even more key to travel planners’ success as they evolve is the ability to get close to their customers, to provide the high-touch personalised ser vice now expected by travellers

Saskia Gentil SVP Sales Europe & Nor th Africa at Accor explained:

“Consumers increasingly value the ability of travel advisors to remove the stress from their trip tailor it to their preferences plan ever y last detail in a flexible way, and be the reassuring presence that takes care of problems when they arise

“The ability to provide this bespoke level of ser vice is a competitive advantage over the purely digital platform competitors, and one that should be maximised It allows travel advisors to exceed expectations, delight customers and build an emotional connection that others cannot Of course , digital technolog y has an impor tant role to play in this experience , but the tech must suppor t the ability to provide the human touch if travel advisors are to truly differentiate themselves This is the

cornerstone of how Accor builds technological transformation – it is tech with hear t, technolog y that empowers teams and augments the guest experience ”

The repor t contends that to provide this kind of high-level ser vice , it is vital that travel planners understand the ever-evolving desires of leisure travellers From the hot destinations of the moment to long-term burgeoning trends like slow travel, wellness and the hunger for sustainable trips, advisors must not only be aware of these factors but must have the inventor y par tners and the local know-how to provide their clients with relevant options and insights

This insight and exper tise can come par tially from digital means, but by no means entirely On-the-ground par tners that can share their local knowledge and exper tise and the language capabilities that are essential in a continent as culturally and linguistically diverse as Europe of paramount impor tance , alongside the scale and variety of inventor y to give advisors options as trends continue to evolve

The repor t, which also covers future factors such as AI, cr yptocurrency and the metaverse as well as some of the top destinations of 2023 and beyond can be downloaded from here It the first of a series of three repor ts scheduled to be released by Accor over the coming months, with the second and third set to look at business travel and MICE, respectively

CAMRA’s Good Beer Guide Enlists The Help Of A Music Icon

Good Beer Guide – the UK’s best-selling beer and pub guide – is celebrating its 51st edition with a striking cover and a foreword supplied by Iron Maiden’s Bruce Dickinson The Guide which sur veys 4 500 of the best pubs across the UK, is the definitive beer drinker’s guide for those seeking the best pints in the nation’s pubs Dickinson’s foreword shines a spotlight on the cultural tradition of pubs within the United Kingdom, the impor tance of protecting the heritage , charm and welcoming nature of pubs and clubs, and not taking them for granted Pubs and clubs are a rite of passage for many bands and musicians star ting out in the UK, and Iron Maiden themselves began their career almost 50 years ago playing in London pubs The conviviality of these venues creates the perfect atmosphere for burgeoning music scenes, and helps to drive footfall into pubs, especially after a challenging period for them brought on by the pandemic

The cover of The Good Beer Guide 2024 features Eddie Iron Maiden’s mascot and icon of the band’s range of Trooper beers brewed by Stockpor t brewer y Robinsons Trooper celebrates its 10th anniversar y this year

and has become one of the UK’s most established ales in that period

C AMRA National Chairman Nik Antona said:

“We’re honoured to have Bruce Dickinson pen the foreword for The Good Beer Guide 2024 As we enter our second half centur y of producing the Guide there is no one better to introduce this year ’ s edition, and highlight what makes these institutions so wor th visiting “The last few years have been an incredibly difficult time for the industr y, and we need more suppor t than ever before to keep our nation s pubs open and thriving I d encourage ever yone to use this year ’ s Guide to visit the ver y best pubs across the UK and suppor t them for generations to come ”

Foodservice Price Inflation Jumps Back Above 20% in April

Price increases had begun to slow in the first quar ter of this year, and inflation dipped below 20% in March for the first time since mid-2022

However, the rebound in April underlines the severe cost pressures facing businesses throughout the foodser vice sector at the moment

The rise was driven by pressure in the vegetables, fish and sugar, jams & syrups categories, each of which saw prices increase by between 3% and 4% month-on-month Potatoes, in which the UK is more than 90% self-sufficient, suffered a par ticularly sharp increase during April, in the wake of rising production costs labour shor tages lower storage crops and significant shor t-supply in many par ts of Europe This supply/demand imbalance looks set to continue for much of the rest of 2023

More optimistically conditions within three major upstream influencers on the price of food oil, exchange rates and commodity markets are now relatively benign compared to the volatility of 2022 The cost of Brent Crude oil has eased from $87 per barrel at the beginning of April to below $80 at the end of the month, with more falls expected

during May, while sterling has remained stable Inflation in categories that had been affected by high inflation since the star t of the war in Ukraine , including oil & fats and dair y, continues to be subdued

Prestige Purchasing CEO Shaun Allen said: “In spite of these April increases we expect to see inflation ease slowly over the course of 2023 as commodity pricing and prior year impacts kick in The major question that remains is the speed of that decline as energ y, labour costs and climate change remain significant constraints on progress with inflation reduction ”

James Ashurst, client director at CGA by NIQ, said: “After welcome signs respite over the first quar ter of the year it was disappointing to see inflation surge above 20% again in April On top of soaring costs in other key inputs and the impact of the cost of living crisis on consumers, it leaves hospitality businesses facing some seismic challenges The long-term outlook for this sector remains good, but trading remains exceptionally difficult ”

VisitEngland Reveals Awards for Excellence 2023 Winners

VisitEngland has announced the winners of its annual Awards for Excellence 2023 celebrating the tourism industr y ’ s brightest stars

The 20 Gold Award winners were announced at an evening ceremony on 7 June hosted by Alex Polizzi at Warner Bros Studio Tour London – The Making of Harr y Potter, in categories ranging from ‘Small Visitor Attraction of the Year and B&B and Guest House of the Year to ‘Business Events Venue of the Year’ and ‘Experience of the Year ’ The Gold, Silver and Bronze winners were selected from hundreds of tourism businesses across England including hotels, self-catering accommodation, B&Bs, glamping operators, attractions, restaurants, pubs and museums

The prestigious VisitEngland Awards for Excellence , running for more than 30 years and in 2023 sponsored by the Caravan and Motorhome Club, celebrate and champion innovation quality and best practice across the industr y recognising businesses and individuals who raise the bar of England’s tourism offer

VisitEngland Director Andrew Stokes said:

“It is fantastic to come together as an industr y to celebrate our world-class tourism businesses

Competition this year was fierce with customer ser vice excellence evident across ever y categor y thanks to the passion and dedication of individuals

“From an outdoor theatre in Suffolk to a boutique B&B in Essex from an arboretum museum in Staffordshire , a zoo farm in Bristol, to island boat tours in Nor thumberland, this year ’ s awards also showcase the wonderful range of quality tourism products on offer across England

“I congratulate all the winners and especially those who won Gold an achievement cementing their place as the countr y ’ s crème de la crème , standard-bearers for England’s tourism industr y ”

In addition to the 16 core categories award winners four special awards were also presented this year including an ‘Outstanding Contribution to Tourism Award, a Travel Content Award , a Tourism Superstar Award’ and a ‘TXGB Trailblazer Award’

The Tourism Superstar Award went to Geoff Colvin Geoff, a volunteer stationmaster at the Kent and East Sussex Railway, was the winner of the VisitEngland Tourism Superstar 2023 run in par tnership with the Mirror, following a public vote and competition earlier this year

The Outstanding Contribution to Tourism Award went to ‘England’s Coast’ in recognition of its valuable role in boosting domestic and inbound tourism to England

The Travel Content Award, which recognises the media’s impor tant contribution in championing domestic tourism, was won by Alicia Miller of The Independent with her stor y ‘How to do a classic Cotswolds weekend, car-free ’

The TXGB Trailblazer Award went to Red Funnel, Isle of Wight, in recognition of its effor ts in driving inbound bookings through the business-to-business platform, also benefitting the domestic market Tourism is one of England’s largest and most valuable industries, suppor ting hundreds of thousands of businesses, employing about 2 6 million people and, in 2019, generating £76 billion in domestic visitor spending

To see the full list of VisitEngland Awards for Excellence 2023 winners go to https://www visitbritain org/visitengland-reveals-awards-excellence-2023-winners

May Records “Lower than Expected Sector Growth”

Hospitality sales saw a marginal increase of 2 7% in May compared with the same month in 2022, according to data released by management software specialists

S4labour

The data reveals that the overall increase was driven by food-focused sites, which were up 5 7% compared with last year, while sales in drink-focused sites were down 0 9%

Chris Welham, chief customer officer at S4labour, said:

“May marks the second positive month in a row However, with warmer weather and three bank holidays growth is lower than operators would have expected and falls below the rate of inflation Dr y weather and longer weekends seem to have encouraged more at-home drinking rather than spending in pubs ” The data also suggests the growth was split relatively evenly between London and outside the capital with a 3 1% and 2 7% like-for-like increase respectively

Loneliness Awareness Week Charity

Marmalade Trust – Is Heineken UK’s New Official Charity

HEINEKEN UK has announced that Marmalade Trust, the charity behind Loneliness Awareness Week (12 – 18 June), is its new official charity par tner Marmalade Trust is one of the UK’s leading loneliness charities dedicated to raising awareness of loneliness and helping people to make more social connections

To coincide with Loneliness Awareness Week, HEINEKEN UK commissioned research1 reveals that almost half (46%) of adult Brits experience feelings of loneliness at least once a week

Almost the same number of Brits (45%) will conceal their loneliness by fibbing to friends about what they did at the weekend Instead of funfilled time with friends, they are too embarrassed or ashamed to say they spent the weekend alone

Fur ther to this, Brits are quite comfor table telling lies about their fake weekend social plans with friends: 40% saying they’d been to the pub 36% claiming they’d been into town and 34% saying they’d gone shopping with company

Despite the prevalence of loneliness in communities Brits are in fact longing for more moments of social interaction 45% of Brits say they would like to go on more nights out but that they don’t get many invites

The new par tnership between HEINEKEN UK and Marmalade Trust will see them work together on a number of initiatives, including introducing loneliness awareness staff training within both organisations and raising awareness of the charity and its work through the Star Pubs & Bars estate and the wider hospitality industr y, which is well placed to suppor t social connections

Those Star pubs wanting to get behind the charity will have access to free point-of-sale kits including double sided beer mats, conversation star ter topics, and an easy-to-use fundraising QR code that customers can

scan to donate directly to Marmalade Trust

Lawson Mountstevens Managing Director of Star Pubs & Bars at HEINEKEN UK, says: “Most of us experience loneliness at some point in our lives, but the study shows almost half of us experience it on a weekly if not daily basis While it’s nothing to be ashamed of, it’s something that we need to talk about and address Social connections are key to helping people who are experiencing feelings of loneliness Pubs are at the hear t of communities They are places where we can meet family and friends, make new connections, laugh, share problems and build bonds with people over a cider or beer Par tnering with Marmalade Trust is a natural fit for us – we ’ re going to work together with them to build a more connected world ”

Amy Perrin Founder of Marmalade Trust says: “We’re thrilled to be par tnering with HEINEKEN on a cause which is incredibly impor tant to both companies At Marmalade Trust we know just how prevalent loneliness is amongst those living in the UK and we also know how impor tant the role pubs play is in bringing people together and fostering connections With HEINEKEN’s suppor t, we hope to be able to raise even more awareness of loneliness across all demographics in society, and most impor tantly continue to provide Brits with the resources that they need to feel and get more connected ”

Adam Griffiths of The Duke of Wellington, Chewmoor-Lostock caters for a Local Friendship Group which has led to group members now par ticipating in pub quizzes and visiting the pub at other times to socialise Says Adam: “Being at the hear t of the community, pubs can and do play a central par t in bringing people together Putting on events providing people with a reason to come out and oppor tunities to talk to one another is essential for the health and wellbeing of ever yone ”

Growing Trend For Healthier Beers Research Reveals

The appetite for low calorie , gluten free and sustainable beers is growing with almost half of Brits saying they perceive them to be healthier than other beers

Nine out of 10 Brits said they would like to tr y a low calorie beer and there was high awareness with almost two thirds of UK consumers (62%) having heard of them The most popular brands are Bud Light (54% Brits have tried it) Corrs Light (47%) Heineken Light (42%) and Becks (40%)

The research was conducted by product intelligence business, Vypr, ahead of National Beer Week (15 June 2023)

There’s also a demand for gluten free beers with 45% of Brits sur veyed via Vypr’s 65 000 database saying they are aware of these types of beverage Men aged 25 – 34 are the biggest gluten free beer drinkers while it’s older men (aged 35 – 44) who go for a low calorie option The most commonly tried gluten free brands are Peroni (38%), Stella (30%) and Skinny Lager (26%)

Less known breweries also featured in the top 10 list with 18% having drunk Kirkstall Breweries Kirkstall Vir tuous and a fur ther 18% enjoyed organic , craft beers from Black Isle Brewer y Low or no alcohol beers also have a high level of appeal with 91% of Brits saying they would be interested in tr ying one

It s the smaller brands that also have good success in the alcohol free section Despite the top three being international breweries with Heineken (49%), Becks and Peroni (equal second place with 46% of Brits who drink beer saying they have tried), less mainstream breweries have also made it into the top 10 brands These include Erdinger (12%), Doom Bar (10%) from Sharp’s Brewer y, the fully alcohol free product range from Days

Circa 400 Jobs Saved With Sale Of National Cocktail Chain & Restaurant Firm

lockdown and trading restrictions relating to COVID-19 and experienced tough trading conditions over the last year, in line with the hospitality industr y in general including the negative consequences of train strikes, the cost-of-living crisis and inflation

Jolly’s is a brand new cocktail company that manufactures READY MIXED ORIGINAL (NOT traditional) VIBRANT COCKTAILS

All you need is a glass with some ice

If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you

To

(9%)

and IPAs from Beaver town (9%)

Ben Davies, founder of Vypr, commented:

There is a huge selection of specialist beers available now that will cater for all tastes, as well as allergies and personal preferences for healthier options It’s interesting that the biggest UK breweries don’t feature any products within this list and it’s the international brands and smaller UK based breweries who are making headway

“This is an area which will continue to grow and more brands entering this sector will have to compete on price as well as of course having a great tasting product This means that choice will only get better for consumers and attract more into this once niche area

“Currently two thirds of UK consumers would not be willing to pay more for gluten free or low which shows that with more competition to drive prices down there is a huge number of beer drinkers who could be attracted to this sector ”

Sustainability is also shown to be a key trend for the beer industr y as with so many other sectors according to the research from Vypr Sustainable beer brands have got a high appeal and just over half (52%) of consumers are happy to pay more for a sustainable brand

Heineken is cited by the majority of consumers (63%) as being a sustainable brand they’ve tried This is followed by smaller independents – Sierra Nevada (24%), Toast (23%), Freedom Brewer y (23%) and Seven Brothers (21%)

The sur vey was conducted via Vypr s database of 65,000 consumers which was developed for businesses to understand consumer behaviour quickly

Leonard Cur tis conducted a restructuring exercise via a pre-packaged administration to save the core businesses and trading sites, conducting a discrete AMA process to market the oppor tunity without damaging any key assets of the businesses ”

Transforming Efficiency and Customer Experience Within Hospitality

The UK restaurant industr y expected to grow 15% between 2022 and 2027 to £90 billion But how are providers going to meet escalating demand for a great customer experience both eating in and via deliver y apps when official figures show hospitality vacancies have risen by 72% since Brexit, while the number of EU workers in the industr y has fallen by 26%? With food inflation hitting 17% in 2022, how can restaurants retain margin without passing on rising costs to cash strapped customers? And how can businesses ensure compliance to both essential food safety information and demands from both government and customers for more food ingredient information?

Jay Kim, Managing Director BIXOLON Europe GmbH, outlines five ways the hospitality industr y can use intelligent printing solutions to address key operational challenges and deliver tangible return on investment

EFFICIENT FOOD DELIVERY

The cost-of-living crisis has shifted consumers attitudes to eating out, with many restaurants increasing their commitment to food aggregator ser vices to retain profitability Indeed, the food deliver y industr y is expected to grow to $320 billion by 2029, underlining the level of oppor tunity However while food deliver y apps offer a great additional revenue stream the model places new pressures on kitchen staff to meet tight turnaround times irrespective of levels of demand

There is simply no room for errors Food deliver y apps encourage restaurants to use cloud printing to dedicated printers to get orders to the restaurants quickly and efficiently, avoiding any problems associated with orders being transcribed manually One of the additional benefits restaurants could consider is the use of linerless printing products In addition to the lack of wastage offered by linerless labels with no backing material, these labels can be any size – the printer simply cuts the label to fit the information printed, whether the label is for a single coffee cup or a large meal order

Fur ther, linerless labels can use two different adhesives - permanent or

semi-permanent – allowing restaurants to embrace flexible printing A permanent adhesive label can be printed to include customer name address and the food order, and be used to provide an anti-tamper seal on the packaging

Additionally, semi-permanent labels can be used to automatically provide kitchen staff with the accurate information they need to complete the order, including time stamps to ensure deadlines are hit

MAXIMISING STAFF AVAILABILITY

With customers increasingly viewing ‘eating in’ as an occasion, the hospitality industr y is focusing on improving the quality of experience Given endemic staff shor tages, technolog y is playing a vital role in suppor ting staff efficiency Many restaurants use mobile devices to take customer orders which are then printed as required, in kitchen and bar areas

Adding a mobile printer to this system allows staff to handle the entire customer experience at the table There is no need to return to the Point of Sale (POS) to print out a bill or collect the card payment system – something that can be ver y time consuming at peak times when there is a queue for the POS and printer

In addition to improving the customer experience and increasing table turnover, intelligent use of printers can ensure experienced staff spend more time with customers Touch screen printers mean ever y meal, coffee or drink is accompanied by its table number, allowing the restaurant to effectively use new or seasonal staff to deliver food and clear tables This frees up the time of experienced, trusted individuals to leverage their exper tise to discuss allergens, for example , explain menu items and take orders and payments New staff can be immediately productive while the restaurant maximises the skills of longer-term employees

HIGH QUALITY SELF-SERVICE EXPERIENCES

To address the staff shor tage , a growing number of restaurants are also exploring the power of customer self-ser vice , from QR codes on the table that link to an app with the menu, to kiosks for fast food orders App based ordering is par ticularly useful in high tourism areas, with the app automatically offering different language options Customers place their orders which are immediately printed in the kitchen; once ready, the order includes the information required to ensure it goes to the right table Because customers place their own orders there is less risk of error ; and payment can be made online fur ther reducing the number of staff required

The use of kiosk systems with printers is also driving up sales – with fast food restaurants repor ting customers buy between 10-20% more food when at a kiosk compared to ordering from a ser ver In addition to reducing the queues, which attracts more customers, people feel less pressure at the kiosk and are happy to take the time to browse through

the menu leading to larger orders With the inbuilt printer providing the order and receipt the entire process is both less staff dependent and more profitable

REDUCING FOOD WASTE

With the cost of raw ingredients rising at the fastest rate in decades and supply chain shor tages continuing to create challenges for restaurant kitchens staff are under enormous pressure to minimise food wastage Staff shor tages can, again, cause problems A lack of experience combined with staff working different shifts can make it hard to keep track of product usage , leading to unnecessar y wastage of fresh items

Using integrated tablet printers in tandem with a food labelling solution enables kitchen staff to easily keep track of items such as freshly created salads or newly opened jars In addition to avoiding waste , an effective labelling solution improves stock rotation while also suppor ting the allerg y repor ting that is key to comply with legislation such as Natasha’s Law

ECO-VISIBILITY

Indeed, improving information about allergens and ingredients has become far more impor tant in recent years, with many customers interested in the quality and histor y of ingredients, especially for venues with a strong local ethic While information is available on the menu adding specific messaging to the customer’s receipt is also powerful – especially if the restaurant embraces the new environmentally friendly blue printer paper (e g Koehler’s Blue4estâ thermal paper)

As an added benefit, the new blue paper provides a great customer talking point – and demonstrates the business’ commitment to environmental issues Unlike traditional white receipt paper, these receipts can also go directly into a customer’s food box or with open food, helping with the deliver y side of the business as well

CONCLUSION

Balancing cost control with improved customer experience , especially with the lack of staff, is challenging and restaurants are becoming ever more innovative and flexible as a result But even simple changes can deliver significant benefits Eradicating errors from the kitchen to reduce wastage and avoid deliver y problems adds immediate bottom-line value Leveraging mobile printing can maximise the skills of trusted employees to improve the customer experience And exploring eco-friendly printing options can transform customer perception

Restaurants that innovate today to get through this current crisis will be well placed to maximise potential when the economy improves and will be well placed to maximise the oppor tunities of the industr y ’ s predicted growth

UK’s Biggest Hotel Chain Is A Winner At Welsh Training Provider’s Awards

The UK’s biggest hotel chain with more than 800 hotels 400 restaurants and 36 000 employees has picked up an award from a leading Welsh apprenticeship provider Whitbread plc was named Macro Employer of the Year at Cambrian Training Company s apprenticeship awards held at The Metropole Hotel & Spa, Llandrindod Wells

The awards recognise employers and learners who have excelled in apprenticeship, skills and employment training programmes delivered by Cambrian Training Company and par tners

Richard Brooks-Harley, Whitbread’s apprenticeships deliver y manager, said the company was delighted to win the award “I am ver y proud of what we do to suppor t our apprentices across the devolved nations

“Apprenticeships provide oppor tunities to all our employees and to receive this award on their behalf is ver y meaningful to me ”

Over the last year, 230 apprentices have achieved their apprenticeship with a fur ther 2,100 now on the programme A wide range of apprenticeships associated with the hospitality industr y, from Levels 2-5, are provided and help to retain staff which improves the guest experience boosts sales and reduces costs

The apprenticeships are delivered by Lifetime Training in par tnership with Cambrian Training Company In 2022 70% of the company ’ s apprentices were promoted within a year of completing their apprenticeship

Whitbread plc’s founder Samuel Whitbread was himself an apprentice which underlines the company ’ s commitment to learning and development

Charlene Clark, Whitbread plc’s apprenticeship suppor t co-ordinator, said: “Our apprenticeship provision fits in with our Force for Good programme and gives all our team members the opportunity to learn and develop With a no barriers to entr y approach, all our team can reach their potential

“We have an available apprenticeship programme for ever y operational role within our organisation and strive to provide industr y leading training and development in an inclusive environment for all our teams ”

Highlighting the value of retaining employees, a one per cent decrease in staff turnover adds £5million to the company ’ s bottom line Retention is 10% higher for apprentices

Faith O’Brien, Cambrian Training Company’s managing director, congratulated Whitbread and the other award winners and finalists “Employers are the driving force behind the success of apprenticeships and their dedication to providing quality training and mentorship is commendable ” she said

“Through their par ticipation, they open the doors to real-world experiences, enabling apprentices to acquire the practical skills and knowledge necessar y for their chosen fields

“Apprenticeships are an investment in our future and they provide the foundation for a strong and vibrant economy ”

UK Economy Grew by 0.2% in April with Boost from Hospitality Sector

The UK economy recorded slow growth in April, after having shrunk in the previous month, according to data released by the Office for National Statistics (ONS)

The economic output grew by 0 2 per cent, month on month, in April, in line with economists’ expectations, the ONS said

The hospitality sector was the largest contributor to the increase in consumer-facing ser vices in April 2023, ONS director of economic statistics

Darren Morgan said: “GDP bounced back after a weak March “Bars and pubs had a comparatively strong April, while car sales rebounded and education par tially recovered from the effect of the previous month’s strikes : “Not substantive but positive signs of growth and recover y – and dependent on discretionar y spend – but clearly fragile confidence and vital action to tackle inflation uses the right levers and tackles the right causes – energ y and labour ”

She added the results ser ved “ a reminder of the impor tance of hospitality in driving economic growth and why it matters whether the sector is resilient”

It comes after the ONS revealed the UK economy unexpectedly grew by 0 1% in November 2022 as a result of people going to the pub to watch the FIFA World Cup

Chancellor Jeremy Hunt repeated his plan to cut the rate of inflation in half, which is currently running at 8 7 per cent

We are growing the economy, with the IMF [the International Monetar y Fund] saying that from 2025 we will grow faster than Germany, France and Italy,” Mr Hunt said

“But high growth needs low inflation, so we must stick relentlessly to our plan to halve the rate this year to protect family budgets ”

Shadow chancellor Rachel Reeves from the opposition Labour said: “Despite our countr y ’ s huge potential and promise , today is another day in the dismal low-growth record book of this Conser vative government

“The facts remain that families are feeling worse off, facing a soaring Tor y mor tgage penalty and we ’ re lagging behind on the global stage ”

Take A Look Inside New Northampton Pub

The Gardeners Arms on Wellingborough Road, in Nor thampton re-opened on Friday 9th June following a major investment of £217,000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a significant transformation to create a brand-new look with fresh décor to appeal to the local community Inside , the pub has been completely redecorated to brighten and refresh the space , including a brand-new bar, flooring and fixtures and fittings throughout

Outside , the Gardeners Arms features brand new lighting and signage to welcome customers in and an updated cour tyard space to enjoy during the summer months

For opening weekend customers got to enjoy disco music on Friday night and a special live music performance on Saturday night from local ar tist, Reggae Ray

Operator of the Gardeners Arms Diane May Round 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!”

Andrew Lewer MP for Nor thampton South who officially reopened the pub commented: “Diane and her enthusiastic staff team could not have been more welcoming when I cut the ribbon on Friday The pub looks

great, and I wish ever yone who has worked so hard to get it open ever y success ”

The Gardeners Arms provides a wide range of drinks offers, including cocktails, wine and fizz promotions, well as a full spor ts package of Sky Spor ts, BT Spor ts and Horse Racing The pub also hosts an annual schedule of events for the community to enjoy such as regular live music evenings with a DJ and karaoke , as well as charity events in aid of the local foodbank and to have a lifesaving defibrillator installed

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Gardeners Arms looks fantastic – the team has 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, Diane , ever y success for the future in making the Gardeners 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

Up to £5,000 Fines for Operators Who Breach Tipping Laws

Following years of campaigning by trade unions and hospitality workers, a new tipping law was passed last month that will ensure ser vice charges go directly to the employees who receive them

The Employment (Allocation of Tips) Act 2023 which received Royal Assent in May, will come into effect in 2024 and is expected to put £200 million back into the pockets of workers each year The new law seeks to address the longstanding issue of employers deducting ser vice charges from tips and gratuities, leaving workers with less than customers may believe they are receiving Under the new legislation businesses will be forbidden from withholding any par t of the tips gratuities or ser vice charges paid by customers, and must ensure that the full amount goes directly to the workers who provided the ser vice

Gill McAteer, Director of Employment Law at Citation For years, there has been concern about practice of some employers of withholding tips or ser vice charges paid by customers to recognise great ser vice and hard work The increase in card payments is thought to have compounded this issue , but last month Parliament finally passed new laws which will bring this practice to an end In a move which the government claims will see over 2 million workers boost their income by £200 million a year, the Employment (Allocation of Tips) Act 2023 will implement 2 objectives, firstly to require employers to pay over to workers all tips which are either paid to

them directly or over which they have control, without any deductions Secondly, they will be required to put in place a fair system for distributing tips between workers and to have a written policy clearly setting out these arrangements Employers will be required to make their tips distribution policy available to all workers (not just their employees) and they will be required to keep records of all tips received and distributed for a period of at least 3 years Workers will have the right to request these records and when such a request is received employers will have to respond within 4 weeks

The government will also be publishing a Code of Practice which will spell out for employers the principles of fairness and transparency which they should bear in mind when deciding on their tip distribution system

Penalties for employers who do not comply with the new rules will include orders to compensate workers for the financial loss attributable to the breach up to £5000 (this could also include people who have not made a claim) However, workers will need to wait a little longer to see the benefit of these new rights because although the Act came into law in early May the government has not yet confirmed the date it will come into force , nor have they published the regulations which will set out in more details how these rules will be applied It is expected that the new rules will are likely to come into force next April

Hilton Checks In As The World’s Most Valuable Hotel Brand

Hotel industr y sees gradual return to normality as pre-pandemic travel patterns resume , while over half of top 50 hotel brands remain below pre-pandemic values

Hilton delivers exceptional ser vice as the reigning champion of hotel brands, valued at US$11 7 billion

Le Méridien is named the fastest-growing hotel brand as a new entrant to Top 50 ranking-

Conrad takes an extraordinar y leap to become the world’s strongest hotel brand, with an AAA+ rating

Hilton has the highest Sustainability Perceptions Value (SPV), at US$565 million, while Taj has the highest Sustainability Perceptions Score , at 5 04 out of 10

Hotel industr y sees gradual return to normality as pre-pandemic travel patterns resume , while over half of top 50 hotel brands remain below pre-pandemic values

After two years of global travel restrictions and economic uncer tainty, the past year has witnessed an increasing return to pre-pandemic travel patterns However, Brand Finance research finds that the hotel industr y is slow to recover from the pandemic’s long-lasting effects, as 27 out of 50 hotel brands remain below their pre-pandemic values

HILTON DELIVERS EXCEPTIONAL SERVICE AS THE REIGNING CHAMPION OF HOTEL BRANDS, VALUED AT US$11.7 BILLION

leading global brand Through innovative strategies and a dedication to shifting consumer needs, it has retained its title as the world’s most valuable hotel brand

LE MÉRIDIEN IS NAMED THE FASTEST-GROWING HOTEL BRAND AS A NEW ENTRANT TO TOP 50 RANKING

formance Compliant with ISO 20671 Brand Finance’s assessment of stakeholder equity incorporates original market research data from over 100,000 respondents in 38 countries and across 31 sectors Conrad (brand value up 65% to US$537 82 million) has jumped up 16 spots to 31st position overall, while jumping an astonishing 38 spots into the winning position for brand strength, scoring 91/100 Known for its luxurious options and personalised ser vice , Conrad has boosted its brand strength this year through significant global expansion Hilton opened six new Conrad Hotels and Resor ts in various desirable locations, including LA and Shanghai, with the aim of enhancing its longstanding reputation for seamless luxur y and exceptional hotel design HILTON HAS HIGHEST

SUSTAINABILITY PERCEPTIONS VALUE (SPV) AT US$565 MILLION, WHILE TAJ HAS THE HIGHEST SUSTAINABILITY PERCEPTIONS SCORE, AT

5 04 OUT OF 10

Le Méridien (brand value up 375% to US$669 4 million) checks into the 2023 top 50 ranking in 23rd as the fastest-growing hotel brand Par t of the Marriott (brand value up 33% to US$3 1 billion) International por tfolio, LeMéridien has been expanding its presence across the globe in the past year Most recently Le Méridienestablished Le Méridien Melbourne Its premium location and luxur y features have attracted both tourists and locals, fur ther boosting the hotel’s revenue from bookings in one of Australia s most popular coastal cities Other significant growth milestones for Le Méridien include its second hotel opening in New York City, which is hoped to boost its familiarity score in the US and globally

CONRAD TAKES AN EXTRAORDINARY LEAP TO BECOME THE WORLD’S STRONGEST HOTEL BRAND, WITH AN AAA+ RATING

Hilton (brand value down 2% to US$11 7 billion) retains its title as the world s most valuable hotel brand, according to the latest repor t from leading brand valuation consultancy, Brand Finance 2022 was an exceptional year of brand value growth for Hilton, with revenue soaring as both business and leisure travel surged post-pandemic This year ’ s result indicates a slight slowdown in this growth momentum, as the industr y returns to a more normal trajector y That said, Hilton’s brand value remains above its pre-pandemic level, and it is almost double that of runner-up Hyatt (brand value up 3% to US$6 1 billion)

Henr y Farr Associate Director at Brand Finance commented “In the post-pandemic world Hilton has demonstrated remarkable resilience and a steadfast commitment to delivering exceptional experiences With an unwavering focus on guest satisfaction, Hilton has not only recovered but has emerged stronger in several aspects, solidifying its position as a

In addition to calculating brand value , Brand Finance also determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment stakeholder equity and business per-

As par t of its analysis, Brand Finance assesses the role that specific brand attributes play in driving overall brand value One such attribute is sustainability Brand Finance assesses how sustainable specific brands are perceived to be , represented by a ‘Sustainability Perceptions Score’ This is an indexed score that provides a view of the role of sustainability in driving positive brand reputation The value that is linked to sustainability perceptions, the ‘Sustainability Perceptions Value’, is then calculated for each brand

Hilton has the highest Sustainability Perceptions Value (SPV) at US$565 million Although Hilton has committed to becoming more sustainable , its position at the top of the SPV table is not an assessment of its overall sustainability performance Rather, it indicates how much brand value it has tied up in sustainability perceptions Hilton's commitment to sustainability is evident through its ESG program, Travel with Purpose The brand has set ambitious targets, aiming to reduce emissions intensity by 75% in Hilton-managed hotels and 56% in Hilton-franchised hotels by 2030

India based hotels group, Taj (brand value up 19% to US$374 35 million) earns the highest Sustainability Perceptions Score in the Hotels 50 2023 ranking at 5 04 out of 10 In 2022, Taj's parent company, IHCL, launched the Paathya sustainability programme , encompassing several key initiatives, including eliminate the use of single-use plastics across its hotels, and installing electric vehicle (EV) charging stations

Wales Chefs President Shortlisted for Welsh Veterans Awards

The president of the Culinar y Association of Wales has been shor tlisted for this year s Welsh Veterans Awards in two categories

Arwyn Watkins, OBE, is also group executive chairman with a strategic focus on Cambrian Training Company, Trailhead Fine Foods and Mid Wales Fayres, all based in Welshpool and Char tists 1770 at The Trewythen, a four star restaurant with rooms in Llanidloes

He will contest the Entrepreneur of the Year Award, sponsored by Pinnacle Document Solutions Group and Leader of the Year Award, sponsored by Veteran Trees This year ’ s winners will be announced at an awards dinner to be held at the Village Hotel Cardiff on July 5

A farmer’s son from Llanwr tyd Wells, Arwyn joined the Army as an apprentice chef in 1978 and has maintained his commitment to apprenticeship programmes ever since On leaving the Army in 1992, he joined the Merchant Navy, working for Stena Line and became a catering college lecturer in Kent before returning to Mid Wales to join Cambrian Training Company in 1998

In 2002, he led a management buy-out of the company which has enjoyed considerable growth and success under his leadership The company was named Apprenticeship Provider of the Year at the 2007 and 2012 Apprenticeship Awards Cymru Arwyn is a key figure in the work-based learning sector in Wales, having previously ser ved as chairman and chief executive and currently as a board member of the National Training Federation for Wales

In the New Year’s Honours List in 2018, he received an OBE for his ser vices to education and training in Wales Passionate about developing chefs in Wales, he coached the Welsh Junior Culinar y Team to a Culinar y Olympics gold medal in 2004 and was appointed C AW president in 2015 In 2018 he received the Worldchefs Presidents Medal for promoting the advancement and profile of the culinar y ar ts and profession in Wales

Late last year Arwyn led a successful Team Wales bid to host the Worldchefs Congress and Expo 2026 at the International Convention Centre Wales, Newpor t Wales It will be the first time this global event has been held in the UK

Wetherspoon Records Almost Perfect Hygiene Scores

Wetherspoon has scored an average rating of 4 99 out of 5 in the latest food hygiene rating league for its 763 pubs in England, Wales and Nor thern Ireland

The Food Hygiene Rating Scheme (FHRS) is the only independent government scheme assessing the

visiting

Environmental health officers assess three areas; food hygiene and safety procedures, structural compliance; confidence in management

Wetherspoon’s personnel and retail audit director James Ullman said:

“We are proud of our pubs’ hygiene ratings

“To achieve an average rating of 4 99 out of 5 across 763 pubs is a wonderful achievement by our pub managers and staff

“We will continue to strive to maintain the highest standards of hygiene in our pubs at all times ”

Hilton Boss Steve Cassidy To Become Chair Of UK Hospitality

Steve Cassidy, Managing Director, Hilton UK & Ireland, will take over as Chair this week from Steve Richards, CEO of Parkdean Resor ts who moves to President

In line with UKHospitality’s policy, the change will take place at its summer conference and AGM on Wednesday 14 June The conference also marks constitutionally scheduled changes to the wider membership of the UKHospitality Board

UKHospitality Chief Executive Kate Nicholls said:

“I’m delighted that Steve has taken on the role of our Chair to which he will bring a wealth of knowledge from decades working in hospitality, tourism and travel

“There’s never been a more impor tant time to have one voice to Government and I know that Steve will continue working across our broad membership for the betterment of the sector, as he did in his role as Vice-Chair

“UKHospitality is continuing to build on its success – bringing in new members from across the sector and fur ther extending our work across hospitality, tourism and leisure – and I’m looking forward to working with Steve to develop our offering even fur ther ”

Steve Cassidy has been a key member of the UKHospitality Board since it was formed, most recently as Vice-Chair, and has more than 30 years ’ experience in the travel industr y He joined Hilton in 2009 and now heads up the international hotel company ’ s business in the UK, Ireland and Israel where it has more than 170 hotels

He said: “I am incredibly proud to become chair of UKHospitality, an organisation that has suppor ted and championed our industr y with such passion and drive especially through the recent tough years we have endured

“Our industr y is unique in its ability to create economic value enable social mobility and build communities

I look forward to working with Kate and the UKHospitality Board to fur ther galvanise our powerful sector and speak with a united voice to Government, helping deliver meaningful change for our members, benefitting the whole of the UK

Kate also paid tribute to Steve Richards, who ser ved as UKHospitality Chair since 2018 Steve will remain on the board and succeed Nick Varney as President of UKHospitality

She said: “I’d like to thank Steve Richards for his diligent ser vice to UKHospitality since its inception five years ago, and for his dedication in his time as Chair, where his leadership and ability to bring people together had a hugely positive impact on our sector, par ticularly during the pandemic He is a fantastic ambassador for the sector and I know he will continue working hard on its behalf both in his new role as President and also as chair of the Hospitality Tourism and Skills Board

THERE HAVE ALSO BEEN A NUMBER OF CHANGES TO THE BOARD’S MEMBERSHIP. JOINING THE BOARD ARE:

• Fiona Eastwood, Chief Operating Officer, Midway and Resor t Theme Parks at Merlin Enter tainment

• Simon Emeny, Chief Executive , Fullers

• Steve Holmes CEO Azzurri Group

• Dave McDowall CEO Stonegate Group

• Rob Pitcher, CEO, Revolution Bars Group

• Mar tin Robinson, Non-Exec Director, Burger King, Parkdean Resor ts and Travelodge

• Catherine Roe , Chief Executive , Elior

Leaving the Board after full terms are Wendy Bar tlett, Executive Chairman, BM Caterers; Peter Marks, Executive Chairman, REKOM UK; Calum Ross, Proprietor, Loch Melfor t Hotel and Restaurant; Nick Varney, former CEO Merlin Enter tainment; Paul Wigham CEO All Our Bars

Steve Richards said: “As I move on from my role as Chair, I’d like to thank Wendy, Peter, Nick, Calum and Paul who have worked tirelessly, and I know they will continue to lend their considerable influence to the work we do as our sector faces into a fresh set of challenges and political uncer tainty ”

Kate concluded: “I want to thank those Board members whose tenures have come to an end, many of whom have also ser ved since UKHospitality’s inception They have all brought valued exper tise and insight which has helped influence our campaigning over the past five years ”

Budget Chain Travelodge to be Put Up for Sale

But get chain hotel group Travelodge is to be put up for sale with an asking price in excess of £1bn US hedge fund GoldenTree , which acquired Travelodge in 2012, has held meetings with investment banks to discuss a possible sale of the chain of 595 hotels

The proposed sale follows strong trading in 2022 as the business recovered from the pandemic and a breakdown in relations with some landlords following a 2020 Company Voluntar y Arrangement (CVA)

For the year to 31 December 2022 the business repor ted an increase in total underlying revenue of

£909 9m, an increase of 25% on 2019 levels Adjusted earnings before interest, tax, depreciation and amor tisation (EBITDA) were £212 9m, up £83 8m on 2019, with the average price for a room being £64 21 Travelodge , which offers rooms from as little as £50 a night, is run by its former finance chief Joe Boydell, who took over from Craig Bonnar last year

The chain has benefited from an increase in demand for what has been termed “blue collar” business travel Its ambition is to open 300 more hotels

The Search To Find The Next Young National Chef Of The Year Gets Underway

The Craft Guild of Chefs has revealed the challenging brief which Chair of judges, Lisa Goodwin-Allen has set for the competitors in Young National Chef of the Year which kicks-off today Chefs who have been invited to take par t in this first stage of the competition, have less than four weeks to create three course menus that will wow the judges

Candidates are required to create a star ter dish using fresh Norwegian cod that is suitably garnished and ser ved Lisa wants to see a delicious dish focusing on how the cod is prepared and cooked to perfection This could be pan fried, steamed or baked and must be accompanied with a seasonal garnish Successful finalists will be required to fillet a whole cod at the beginning of the final cook-off as par t of a skills test

For the main course , chefs need to create a dish using whole fresh duck using two different cuts The chefs are advised to pay real care and attention to the way the duck is cooked and demonstrate how to prepare it, while minimising waste from both the duck and the other ingredients they use Competitors must include details of where the duck has come from in their entr y to demonstrate consideration for provenance , sustainability and sourcing

Finally, the chefs are required to create their own interpretation of the regional classic Manchester Tar t for desser t Lisa Goodwin-Allen is encouraging chefs to think ‘out of the box’ with a fresh approach to create a well-balanced delicious and pleasing finale to their menu

Entries from invited young chefs will be reviewed by the judging team to determine six candidates to join the four seeded finalists from The Graduate Awards, Royal Academy of Culinar y Ar ts Annual Awards for Excellence , British Culinar y Federation Chef of the Year and World Skills Successful finalists will then attend the Mentor Day in September to watch masterclasses, par ticipate in skills tasks, gain exper t advice from guest judges and take par t in a Q&A session

They will also be put into the limelight for their official Young National Chef of the Year photographs and videos in preparation for the highly anticipated final

CHEFS INVITED TO TAKE PART IN THIS YEAR’S SEMI-FINAL ARE:

Benjamin Mabley, senior chef de par tie , Har twell House Hotel & Spa

Cliodhna Reid commis chef Gleneagles Hotel

Elliot Wakefield, junior sous chef, Dorian, Notting Hill

George Baldwin-Edie , development chef

Harr y Donnelly chef de par tie The RAF Club

Imogen Parrish, head chef, The Running Horses, Mickleham

Joshua Singer, senior chef de par tie , Scott’s, Richmond

Maciej Pisarek, demi chef de par tie , The Savoy

Miltan Masha, senior sous chef, Monarch Theatre

Morgan Stephens, demi chef de Par tie , L’Enclume

Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa, Bath

Nicole Watt ABCS Royal Navy HMS Defender

Rick Owens, sous chef, Tottenham Hotspur Stadium

Sam Dixon, demi chef de par tie , Nor thcote

Stephanie Belcher, junior sous chef, Coast Restaurant, Saundersfoot

Subhan Malik junior sous chef The Beaumont Hotel

Lisa Goodwin-Allen, executive chef at Nor thcote said: “When thinking about the criteria for this year, I really wanted to see how the chefs demonstrated a strong understanding of classic culinar y skills I’m looking for a delicious three-course menu which would be suitable for an elegant lunch Each dish requires its own specific focus and personal approach so I would advise all the semi-finalists to consider this brief carefully All three dishes must be appealing to the eye , have finesse and be packed full of flavour This is my second year as chair of judges and it s an honour to be back heading up the panel that will find this year s winner It s set to be an inspiring few months for these young chefs who learn so much from this experience , whatever stage they get to ”

David Mulcahy NCOTY and YNCOTY competition director and food innovation & sustainability director at Sodexo UK and Ireland added: “With the Young National Chef of the Year competition, we spend time searching for chefs who we know have already demonstrated a high level of skill in other respected industr y competitions or who have been strongly recommended to take a wild card spot It’s the toughest competition out there for chefs of this age and level so we need to have confidence that they are ready for this challenge

We’ve seen so many incredible winners over the years who have used it as a platform to fur ther their careers and enjoyed a host of impressive prizes and culinar y experiences including trips to Norway and Lyon in France It’s an oppor tunity that chefs should grab with both hands ”

Successful candidates will be required to cook their menus at the live final which will be held on Tuesday 10th October 2023 at the University of West London Chefs will have two hours to produce two plated portions of their three-course meal and the menus should reflect the season in which they will be cooked

Steel Keg Association Announces 2023 Keg Champions In Celebration Of World Refill Day

The Steel Keg Association (SKA) is honouring the inaugural 2023 Keg Champions for UK today, World Refill Day, in celebration of pubs, bars, breweries and restaurants embracing the remarkable benefits REUSABLE steel kegs and casks deliver ; sustainability, efficiency and a fresh experience most consumers can’t get at home

THE 2023 KEG CHAMPION AWARD RECIPIENTS FOR UK IN SEVEN CATEGORIES COMPRISE:

1 Stonegate Pub Co – National restaurant

2 Bundobust – Regional restaurant

3 St John Restaurant – Local restaurant

4 Adnams – Large Brewer y (100 000+ hl)

5 Purity Brewing Co – Mid-sized

Stainless steel kegs’ reusability and 30+ year lifespan make them the ideal circular choice for pubs, breweries, bars and restaurants The Steel Keg Association created the Keg Champion Awards to recognise hospitality leaders’ sustainability programmes and the positive impacts of

New Award Winning Technology Can Save You 35%

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

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

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

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oil consumption Faster ser vice: Food cooks quic ker

steel kegs on the beverage industr y

Dan Vorlage , Executive Director of the Steel Keg Association and MicroStar Logistics’ VP of Global Marketing comments: “We were blown away by the response to the first Keg Champion programme Over 3,000 breweries, pubs, bars and restaurants were nominated! While this is really about celebrating all of the keg champions out there , we ’ re proud to raise a pint to our inaugural recipients, each a standard bearer in their categor y They were distinguished by their commitment to sustainability and to delivering differentiated consumer experiences Impor tantly, we also have a shared belief that this is not the culmination of an awards programme , but just the beginning Cheers to these winners and all of the keg champions out there ”

In addition to winning a coveted, iconic green Keg Champion Award (physically, the biggest award in the histor y of the food and beverage industr y!) the Steel Keg Association will donate £7 000 to benefit seven charitable organisations chosen by the 2023 Keg Champions

in Deep Fryers

NTIA Says Night Workers Punished with Double Ultra Low Emission Zone Charges

The Night Time Industries Association has called for a revision of London’s Transpor t for London system, which currently puts 58,000 night workers at risk of being charged twice in one shift under the ULEZ scheme

People working late at night whose shift crosses the midnight threshold and have a non-compliant vehicle will be charged twice , one for each 24 hour period pre and post midnight

Businesses and workers across London are without doubt committed to sustainability and the drive towards cleaner air within the capital, but want to be treated fairly and equally in the collective mission towards sustainability

Recent Industrial action presents fur ther challenges where a considerable level of public transpor t is not available after 7pm in the evening, leaving many more night workers to face onerous ULEZ charges

Under the current guidelines set out by Transpor t for London, the ULEZ charge has a rigid timeline which requires non compliant vehicle owners driving into London to pay £12 50 per day if they access specific areas in London between a midnight to midnight window

London has a population of circa 8 6 million people according to figures in 2023, with 1 in 4 people working at night within the capital equating to 2 16 million people This is made up of venues hospitality cleaners doctors nurses taxi drivers g ym workers and many more

According to Transpor t Statistics Great Britain (TSGB) & Depar tment of Transpor t London has the lowest commuter numbers accessing the capital by car compared to other regions at around 70% only 27% access London by car Meaning that 583,000 people working at night in the capital travel by car to work

Recent estimated figures from GLA also suggest that only 10% of those travelling by car will be in vehicles that are non-compliant, resulting in a potential 58,300 night workers potentially being subject to multiple ULEZ charges

As the ULEZ scheme expands across London, and the implementation of a scrap-page scheme which has the right intention, but does not consider the current climate , par ticularly for low income workers

It is clear that for some time now the ULEZ system limitations have exposed thousands of night workers to additional costs dispropor tionately for working at night

Michael Kill CEO NTIA Says “The potential impact on the workforce at night is quite considerable , and would urge the Mayor of London & TFL to consider reviewing the scheme to account for a rolling 24 hour period within its charge structure to create a fair and considered charge which does not penalize night workers for their hours of work ”

“The Night Time Economy sector has struggled to maintain a consistent workforce for the last three years with many workers already stretched and under considerable financial pressure Exposure to these additional charges will substantially lower peoples pay, and will not help businesses to recruit people within the sector in the future ”

I would also ask that there is consideration for the impacts of industrial action on workers who may have no other option but to access work via car or alternative modes of transpor t, at a time when the cost of living crisis is pushing people to breaking point ”

Take A Look Inside New Chester Pub

The Brewer y Arms on Chester Street in Saltney re-opened on Friday, 9th June following a major investment of £160,000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to give it a brandnew look and feel to ensure it appeals to all of the local community Inside , the pub features new flooring and furniture throughout, as well as a new bar, dar ts board and pool table

Outside , the pub hosts a new, all weather cour tyard area with state-of-the-ar t televisions and new seating so customers can watch their favourite spor ts team play all year round

For opening night, customers got to enjoy live music perform-

ances on both Friday and Saturday night, including from local ar tist, Ellie Marsh, who won Proper Pubs Idol in 2021

Operator of the Brewer y Arms, Warren Kelly, said: “Opening night was fantastic , it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing, and we can’t wait to see them again soon!”

The passionate operator, Warren looks forward to hosting special events for the local football club, as well as running regular charity events to raise money for the local foodbank and to have a lifesaving defibrillator installed

Copyr ght David Hawgood

Allergy Insights: The Implications for Food Business

Research published by Dr Hazel Gowland unveiled prosecutions for food allergen incidents increased almost ten-fold over a period of six years with peanut being the most common allergen involved followed by milk and egg Fur ther to the significant increase and with public consciousness of allergens at an all-time high, Rob Easton, Head of Environmental Health at Shield Safety and Fellow of the Char tered Institute of Environmental Health, shares an insight into the latest trends in food allerg y incidents and the implications for food businesses

Fur ther research conducted by Shield Safety echoed Dr Gowland’s findings Senior Safety Consultant Vicky Wood, recently led a team of Environmental Health Practitioners in reviewing over 2000 allergen incidents over a four-year period The research discovered that the most common cause of allergen incidents was peanut (23%), followed closely by gluten (20%) and then milk (13%) An explanation for the higher rate of prosecution for peanut incidents could be the more severe immediate symptoms repor ted by allergic consumers to peanuts compared with gluten Of the 2,000 incidents reviewed, there were only 4 cases of sulphites, 3 of celer y, and 1 of lupin

To consider how we are able to manage allergens more in a business, it’s impor tant to look at the food value chain – the process in which a company adds value to raw materials to produce products eventually sold to customers, from dish design to deliver y of the food As par t of the research, a number of hotspots have been recognised throughout that journey, sharing a strong over view of the primar y reasons for the allergen incidents in the business and enabling controls specific to that area to be put into place

ALLERGEN IDENTIFICATION

Whilst there is still the critical need to identify and communicate the

By Rob Easton, Head of Environmental Health at Shield Safety (www.shieldsafety.co.uk)

errors that have possibly occurred to be picked up It may be that someone hasn’t appreciated that there’s a par ticular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct

COMMUNICATION

Communication is key Researched revealed that with 10% of cases explored, the communication of the allergen taken from the front of house was not passed to the kitchen We are also seeing that the wrong food is delivered to the customer

EPOS systems can be exceptionally useful in communicating allergens but, it s also impor tant to back this up with personal interaction The clear marking and segregation of food on pass also needs to be considered Are you ensuring that the dish not containing allergens is separate , marked and clear? Following that, then making sure that this is communicated to the consumer upon deliver y, whether that s in a restaurant or a takeaway

deliberate inclusion of the four teen regulated allergens research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted, and therefore eliminating the hazard early in the food journey Incorrect information contained in the matrix used to communicate allergens is also a primar y reason To address that as a food business, look to implement one source of the truth; by having one point of data entr y and one point of communication to the customer, the oppor tunity for human error is then eradicated To strengthen that fur ther there is great value in having an independent review of the matrix allowing any

An increased prevalence of vegan products is also presenting a challenge , representing a risk to consumers who are highly sensitive to milk and eggs Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include milk and egg as an intended ingredient the necessar y segregation may not be in place and therefore trace amounts of the allergen may be present in the food and at a level that can cause a reaction It is important for food businesses to be aware that customers are using vegan claims as a method of avoiding food with allergens and consider if they can reduce the risk to zero for cross-contamination or how the risk is communicated to the customer

FSB Launches ‘Sunshine List’ of Ideas to Empower Hospitality as Tourism Season Kicks Off

Policymakers have a golden oppor tunity to help small firms make the most of tourism season this summer as the holiday season kicks off, according to the Federation of Small Businesses (FSB )

The UK’s unparalleled attractions, coupled with favourable exchange rates, will likely attract a wave of international visitors over the next few months – while budget-conscious Brits will be looking to make their money go fur ther with local staycations

Recent data from the latest Small Business Index (SBI) shows there has been a big rebound in confidence in accommodation and food ser vices, up 53 7 points to -17 8 points

The fact that it remains in the negative zone highlights the challenges faced by the sector in the aftermath of Covid-19 – with 77% of small tourism and hospitality firms saying they carr y some sor t of debt compared to 59% pre-pandemic

This means the Government and other policymakers must consider urgent ways to alleviate the burden on our tourism industr y

TO HELP, FSB HAS CREATED A SUNSHINE LIST

TO HELP LIFT TOURISM FIRMS THIS SUMMER:

Transpor t needs to run smoothly – and the Government must ensure its Pothole Fund is fairly allocated

Parking must be accessible on high streets, with tourist hotspots increasing park and ride

Raising the VAT threshold from £85 000 to £100 000 could spark growth in the hospitality industr y, as currently, many tourism firms halt trading near the end of the tax year to avoid hitting the current limit and incurring additional costs

The Small Business Rates Relief threshold should be increased to £25 000 to remove 200 000 small firms out of the rates system Cheaper energ y costs – energ y firms should adopt FSB s proposal to allow small firms who negotiated their contract at the height of the energ y crisis last year to be able to ‘blend and extend’* their contracts to take advantage of lower, wholesale prices

Local Visitor Economy Par tnerships should come up with plans that are fully reflective of small business interests

FSB National Chair Mar tin McTague said: “This summer presents a kaleidoscope of oppor tunities for small firms in the hospitality and tourism sectors across the UK There’s a wealth of things to do here –from historical sites to traditional fish and chips by the sea – so it’s no wonder people flock here ever y summer

“Long term weather forecasts are notoriously unreliable , but we hope the Met Office s predictions of a warm summer come true , giving a fillip to small firms that rely on tourists

Small firms have already endured the profound impact of the pandemic and overcome numerous obstacles, and now they must navigate high inflation The improvement in hospitality confidence indicates the first green shoots of recover y but they need continuous care and suppor t

“Stimulating our tourism and hospitality sectors with our Sunshine List this summer could make the world of difference , allowing hospitality firms to be the best they can possibly be In turn, this will mean tourists can properly suppor t our small business ecosystem, helping confidence leap into positive territor y

Electrolux Professional Has Unveiled Southern Contracts, Based in Dorset, as Their Top Performing UK Distributor Across Last Year

This award is for the company with the highest national sales of their professional laundr y products

Adam Elphinstone , MD of Southern Contracts, said: “This is the 25th year we ’ ve won this award and consequently cherish a long and special relationship with Electrolux Professional and are always proud to work with their products for both provision, installation and ser vicing The installations have been carried out across all our sectors; marine , care and hospitality Some have been incredibly complex but all have been extremely satisfying ”

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “We’ve had a special relationship with Southern Contracts for over 30 years, and during that time they have regularly confirmed themselves as our highest performing par tner for

laundr y in the UK We count them as a first-class par tner

“I personally have worked with them over 6 years and can always trust them to select the best solution and provide exemplar y after-care for all our customers, whatever their sector

“With their in depth understanding of our products, gleaned over the decades of our relationship, they continue to preser ve the first-class friendly care of a family run business for both their remote and local customers ”

For more information about products and ser vices on offer, contact Southern Contracts’ exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commitment to ser vice , please telephone 03301 222888 or visit www southerncontracts co uk

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

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,

Potato grower and manufacturer Farm Frites has launched Chef ’ s Special Crispy Coated – a range to satisfy the demand for crispy, coated, tasty fries with greater heat retention

As par t of the Farm Frites Chef ’ s Special concept, offering market driven solutions for operators, the Crispy Coated range has been developed to help operators ser ve consistently crispy fries that stay hotter, longer The range is available in a range of cut sizes and also premium length - all with the perfect crunch Chef ’ s Special Crispy coated also features a 10mm skin on for more rustic menus or for more

variety with a classic cut size

The Chef ’ s Special EXTRA product offers the same benefits with even extra crunch from a visible coating

Chef ’ s Special Crispy coated has a gluten free coating which creates the perfect crunch while suppor ting menus with special dietar y requirements

The range is pre-fried in 100 percent sunflower oil

The range has been developed following a multi-million Euro factor y investment by Farm

Frites to install a state of the ar t production line using the newest technolog y and incorporating some innovation solutions to product quality and consistency as well as featuring sustainability led processes to reduce the impact of the operation on the environment

Local testing has shown that Farm Frites Chef ’ s Special Crispy coated performing better in crispiness & heat retention against market competitors*

The range is well suited to casual, fast casual and take-away menus as well as being ideal for deliver y where products need to stay tasting their best longer

We invite operators to ‘Let Their Bite Decide’ and contact us to sample Chef s Special Crispy Coated for themselves

*Loca Market testing with suppl er s carr ied out with comparab e product

For fur ther information about the Chef s Special Crispy coated range contact Farm Frites UK & Ireland on 01452 415845, visit our new UK website www farmfrites co uk

Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is an independent UK-based wine merchant offering joyful and affordable wines to the UK hospitality industr y The collection is small yet perfectly hand-picked by the founders The wines are selected on merit and never dictated by trends and showcase family-run vineyards that have been producing quality wine for decades Bacchus

Wines offers top-quality, award-winning, beautiful wines at prices that venues can appreciate As well as managing all impor ts and customs, their consultancy can provide wine tastings advice on food pairing and significant discounts for businesses that sign up for trade accounts

So, what are the benefits of working with a small wine merchant?

Unlike bigger wine merchants, Bacchus Wines have simplified the wine selling business for hospitality venues Bacchus Wines PLDC is a boutique wine merchant but selects their wines carefully They work with wine estates who they know personally They also choose wines that are not

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

Chef's Buyer's Guide

faddy, they specifically pick wines based on decades in the hospitality industr y, so they know what drinkers and diners will enjoy Their range constantly evolves, and they are not tied to a par ticular vineyard Adding new choice vintages and limited editions they're convinced your customers will enjoy their wine offer

What else can Bacchus Wines PLDC offer hospitality venues?

As well as their personal approach to selling wine , they offer the following ser vices:

• Great pr ices

• Wine tast ngs

• Significant discounts

• Online accounts

• Handling of al shipping & log stics from vineyards

• Decades of exper ence in hospitality

• Help with food & wine pa r ing

• Sourcing rare wines

• The option to buy smaller quantities

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

If your customers enjoy top-quality wine and Champagne with provenance from winemakers who respect the terroir and the environment, get in touch Visit their website if you ' re after good prices with solid markup potential And if you want to book a wine tasting to discover just how good their wine range is, Bacchus Wines want to hear from you!

Find out more here - https://bacchuspldc .com/ Or call us on 0845 500 1040

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

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

CLH

Hospitality Technology

the information, which is ver y prone to mistakes

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

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

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

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

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 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 int menus f you c hange ingredients

• Handy ema l 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

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

hello@allerg ymenu uk

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

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

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

Can Your Hamper Packaging Be Sustainable?

Absolutely! Take A Look At Ours...

Jamu Wild Water

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

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

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

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

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

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

Visit www jamuwildwater co uk

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 Visit www bluestarfoods com or www.strikethegoldfoods.co.uk for further information or telephone 0800 987 5431

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

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

It’s

It s likely one of the first actions your customers take on being ser ved food, isn’t to pick up their cutler y but to grab their phone instead With diners continuing to share their food experiences across social media, creating the wow factor has never been more impor tant

But are you making the most of this influential adver tising oppor tunity? Ser ving your dishes alongside custom printed greaseproof paper elevates your presentation but, more crucially, it guarantees customer images are branded with your logo Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your products to their social media network

Presentation matters for take-out customers too, with the unboxing event now considered a fundamental par t of the buying experience Adding intentionally customised touchpoints, such as branded greaseproof paper, improves both the look and feel of products, and helps create a sense of anticipation and value In fact,

01502 501681 or email salesdesk@candigifts co uk Alternatively visit our website www.candigifts.co.uk or see the adver t on page 2

a Wrapconsumers repeatedly tell us that the use of branded greaseproof encourages them to rate a venue as more professional, longer established and raises their expectations of the food they’ll eat Most impor tantly it encourages an experience that consumers want to repeat and can’t wait to share with their friends

If you ’ re looking ahead to a summer filled with outdoor food events, then you’ll know that standing out from the competition is vital Ser ving your brand alongside your food is an obvious adver tising oppor tunity when customers eat on-the-go and it s an ideal way of increasing footfall Branded greaseproof sheets are an affordable way to spice up your existing plain packaging and provide a new and convenient way to wrap and ser ve your items

At it’s a Wrap we believe adding branding to your food shouldn’t be difficult and it’s our passion to help businesses of all sizes to brand like the big guys with our custom printed greaseproof paper That’s why we continue to offer cer tified, compostable products with low minimum orders, and deliver them in the fastest, standard lead times We also offer our free in-house design ser vice – simply send us your logo and we ll do the rest!

www printedgreaseproof com itsawrap@jrpress co uk

Washing and Drying Reusables For Safe, Hygienic Foodservice

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISERS

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 create appealing and comfor

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

Sunny Days = Great Business

let rain stop play with weatherproof shelter provisions

With so many outdoor shelter options available , it is easier than you think to incorporate outdoor shelter to your garden areas

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

A Special Offer from Fenton Timber

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

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

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

Aside from customers whom might have outdoor functions, barbecues, summer fairs, live music etc there are also unfor tunate times whereby customers have been flooded and suffered losses and we are there to assist getting them back up on their feet As readers of the Caterer & Licensee – you can also take advantage of our current offer –10% off RRP on Supreme and Octagonal Tables (Ends 7th July '23) so call us free on 0800 085 6447.

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

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

PLEASE

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

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

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

if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide

“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

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

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-

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

Commercial Kitchen Fit-Out

Cooking Suites

Blue Seal have noticed over the last few years a definite increase in demand for electric equipment

This expansion is predominantly for new site install where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems

Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases This encourages the large chain restaurants to invest in high efficiency low carbon sites There has not, however been any downturn for demand on gas equipment in general, especially twin

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

tank gas fr yer units, chargrills, ranges and griddles

The running cost of gas is on the increase , however it is still cheaper running cost than electric & there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high performance electric cook suite A more common general application is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fr yers which give the operator a unique equipment performance or finish 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

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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

Caterquip Ventilation

–

For All Your Commercial Catering Ventilation Needs

design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages Basildon Hospital The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available

Call: 01926 887167, visit:

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

• Next-day delivery service

• Discounted prices on large orders WhatsApp, phone, and email support 07936807320

sales@fridgesealsdirect.co.uk fridgesealsdirect.co.uk

They

strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen

www caterquipventilation co uk, email: info@caterquipventilation co uk Please

Cooking Suites

The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

Design & Refit

Improve Those Customer Reviews:

Castelan Commercial Ser vices are now the ‘go to’ Company for Bath Tub Restoration work They cover the whole of the UK and use modern day innovative techniques to achieve results not seen before within the Hospitality Industr y that will extend the life of your fixed assets

We caught up with Rob Jackson, from Castelan Commercial Ser vices to ask what ser vices have caught his eye since our last meeting and have grabbed the attention of the Hospitality sector

“I have been working around asset restoration now for the best par t of 20 years and almost a decade of that at Castelan In that time I have seen many reoccurring issues that result in negative feedback and Hotels and Restaurant’s need assistance with the resolution to these issue Guests today want total value for money as the visual effect of a room or eating environment is a key par t of their experience – says Rob

The issues that draw the guest’s attention and cause negative feedback (via reviews and online websites such as Trip Adviser) are:

• Peeling or dir ty Bath Tubs/Shower Trays ,

• Moldy Silicone/Grout

• Dir ty Carpets/Upholster y

These areas are what draws the guest’s eye when they arrive in the bedroom and experience where they will be living for the duration of their stay Hoteliers, for many years, have struggled to maintain these - especially the Bath Tub anti slip area which gets soiled or goes a ver y dark colour which looks unsightly and that, along with enamel chips and rust catches the eye of the guest

Hoteliers then turned to restoration companies to rectify the issue and were , for many years, advised to repaint the bath tubs However this brings its own issues - such as peeling and the yellowing of the paint It worked but was a temporar y solution as often the paint star ts to peel off making the bath tub look awful Castelan do not paint any baths, as, in reality, this is masking over the problem and not actually resolving the problem beneath

But with new found technolog y, Castelan can strip off that paint and, in most cases, restore that bath to above 85%-95% improvement (we all know if you are looking for 100% improvement that means buying a new bath tub) but our job as a Restoration Asset Management Provider is to keep the fixed asset in situ for as long as possible and extend the life of that asset to perhaps two, three or four times the original capex expectation and this is what Castelan can do - SO NO MORE PEELING TUBS

Email: commercial@castelangroup com

M 07787 847 353

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

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

mention the

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/

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 165

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

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Design & Refit 52 CLH Digital Issue 165

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

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:

info@brunelengraving co uk

www brunelengraving co uk

CardsSafe - 20 Years in the Hospitality & Leisure Industries

CardsSafe Ltd has worked in the leisure and hospitality industr y for more than twenty years

From pubs bars hotels and restaurants to golf courses caterers and sports grounds, the CardsSafe system continues to be successfully utilised in all types of customer-facing venues

The CardsSafe system is specifically designed to securely retain customer credit debit and ID cards while the cardholder runs a tab As a result it makes it easier for venues to manage their customers bills allowing staff to up-sell and build better customer relationships

in clubhouses

and

Hospitality and leisure venues across the UK have trusted and benefitted from CardsSafe for twenty years So the question is, can you afford not to have CardsSafe as a par t of your business?

For more information, please visit www cardssafe com

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

Property and Professional

10 Hospitality Trends for 2023

The hospitality industr y has been hit hard by the events of the past three years But for those who weathered the storm, there are oppor tunities ahead How can SMEs capitalise on the trends set to shape their sector over the coming year?

There are many subtle trends that will undoubtedly impact owners and operators dependent on their market and offering, but the following are likely to shape businesses across the broad hospitality industr y in 2023

1. BLENDED WORKSPACE/ LEISURE SPACE

The rise of hybrid working arrangements and the increase of ‘digital nomads’ is a COVID-created trend that seems here to stay Many hospitality venues can capitalise on this shift by enhancing their offering to cater for local home-workers or business travellers Ensuring you have good wifi, charging points, quiet spaces and quality coffee will help capitalise on demand from this segment

2. COST-CONSCIOUSNESS

The cost-of-living crisis has undoubtedly tightened available consumer spend for eating out and weekends away According to a repor t by Forbes Advisor, 83% of UK consumers have reduced restaurant spend in response to rising domestic costs

UK in nominal terms

The dollar strength against the pound translated into 380,000 USbased visitors arriving in the UK in the last quar ter of 2022 (a 6% increase on Q4 2019 levels) Businesses that can adver tise to – and cater for - a return to higher levels of tourism from both the US and Europe are likely to fare well But hospitality owners also need to consider increases in middle-class affluence in markets such as China, South East Asia Nigeria and India and how that might shape guest and dining preferences

5 SOLVING PROBLEMS THROUGH TECHNOLOGY

operator s struggling with staffing shor tages

It is hard to think of a sector more impacted by the challenges of the past few years than hospitality Almost overnight, the pandemic closed the entire idea of travel and eating out and - just as that was endingspiralling inflation and reduced consumer spending have dealt many firms a hammer blow According to the Hospitality Market Monitor from AlixPar tners and CGA by Nielsen IQ, the sector now has 13,037 fewer sites than it did before venues were first closed through lockdown three years ago

Rising energ y bills and other costs saw 1 611 UK hospitality businesses permanently close in the four th quar ter of 2022, the equivalent of nearly 18 a day

Hospitality recorded a drop of 4,809 premises across the whole of 2022 with more than three quar ters shutting their doors in the second half of the year

Nearly nine in 10 of these businesses were independents as small businesses weakened by the impact of Covid were forced to close The Market Monitor said many closures last year were the result of spiralling costs, whilst fragile consumer confidence , industrial disputes and labour shor tages have also made it a challenging star t to 2023 for many SME operators

Over the course of the past three years, those UK SMEs that have survived have had to demonstrate remarkable resilience and agility These attributes will stand them in good stead to take advantage of new trends shaping the industr y – and the consumer landscape that underpins itwhen the recover y comes

Hospitality operators will need to ensure that for customers who will be looking for a good deal, that their offering delivers This doesn’t necessarily mean a race to the bottom however It just means that your business needs to communicate what makes it wor th the spend Wulfric Light-Wilkinson, General Manager International at Wunderkind says that consumers are definitely in deal-seeking mode and will be par ticularly receptive to timely recommendations and offers from businesses This is especially the case when the messaging is relevant, personalised, and based on previously viewed products, categories and basket behaviour "

3

EVOLVING MENU DEMANDS

Each year, The Unilever Food Solutions Future Menu Trends Repor t canvasses the opinion of 250 professional chefs working in over 70 different countries to determine the trends it feels will shape the food and beverage industr y For 2023, it predicts that vegetables will become an increasingly major par t of menu design It predicts their promotion from side-dish to main event” in response to increasing numbers of vegan, vegetarian and flexitarian diners looking for well-crafted plantbased foods

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for

4 INCREASED INTERNATIONAL TOURISM

VisitBritain are forecasting 35 1 million inbound visits in 2023 (86% of the 2019 level and 18% higher than in 2022) and £29 5 billion spend (104% of the 2019 level and 14% higher than in 2022) If the latter figure is achieved, it would be a record for the value of inbound spend in the

Like many other sectors of the UK economy, hospitality has been badly impacted by recent labour shor tages To overcome these staffing issues, more hotel and restaurant operators will adopt digital tools such as QR menus, cloud kitchens, web-based booking and guest ser vice apps This also helps meet a shift in consumer behaviours as digitally savvy Gen Zs and millennials actively digital interactions with mobile ordering and automated kiosks, for example Restaurants may also explore and less labour-reliant concepts such as smaller restaurants and open kitchens where chefs can double up as ser vice staff

The turbulence of the past three years have hit most UK businesses hard, but no sector has faced quite the storm that hospitality has In the face of this, many businesses have tragically closed – a dispropor tionate amount of which were SMEs Those that have sur vived, still face operating headwinds, but with economic recover y expected later this year, there are new oppor tunities to evolve and prosper

Adapting your business to meet these oppor tunities will likely require some investment

If your business does not have the necessar y means to fund this today, you may need to consider external finance

At Capify we offer a range of business loans to help suppor t small businesses throughout their growth journey Check to see if you ’ re eligible for one of our loans by visiting www capify co uk Or, if you’d prefer to talk to a member of our team we’d be happy to guide you through the process Give us a call today on 0800 151 0980.

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

Why Use a Specialist Hospitality Consultant?

just a few of the other areas that David Hunter your Restaurant Consultant, will work on with you, and improve with you MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development MARKETING

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

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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing, Websites, eMail Marketing and online advertising to print design Promotions and offline adver tising,