CLH Digital - Issue #167

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Wetherspoon chairman and entrepreneur Mar tin has raised the possibility of a 10 pound pint!

A ver y alarming warning!

My take on this is that it would be the death knell for the sector There are , of course , “high end” establishments already charging that, but they, in my opinion, are the exception to the rule and cater for a ver y small and affluent sector of society

I really cannot see the majority of the British public embracing £10 a pint, and I suspect it will drive people into home drinking, where the big winner would be supermarkets and home enter tainment

Of course , Tim Mar tin's comments are not reflection on pubs, more a reflection on the ‘ eye watering’ high taxes hospitality and licensed on trade have to pay

I really don't believe the government understand the role British pubs play within communities up and down the countr y

The great British pub has long been an iconic institution, ser ving as a social hub and a place of community gathering for centuries However, as we all know, the beloved pub industr y has faced a series of challenges that have threatened its existence , on these challenges seemed to increase

Rising inflation and energ y costs have put a strain on the profitability of pubs and other hospitality outlets across the countr y The increase in the prices of essential goods and ser vices, coupled with the rising costs of utilities, has placed an intolerable burden on the sector Margins are shrinking and many establishments find it increasingly challenging to maintain profitability These financial pressures have forced some pubs to raise prices, which, in turn, can deter customers and fur ther impact sales, and I genuinely think the prospect of a 10 pound pint will be the straw that breaks the camel s back

Another stor y on page 7 reveals that the food and drink market (including retail) is on course for recover y by 2025

And when one famous politician said a week is a long time in politics , I think 18 months is a lifetime in hospitality!

The repor t reveals that the shor t term view between 2023 and 2025 we'll see a shift in consumers eating out to eating in The sector s biggest challenge are supermarket meal deals with cheap “booze”

The disaster that was lockdown during the COVID pandemic resulted in the public having no option but to eat at home and there is of course a lasting legacy

A huge challenge for the sector!

All is by no means lost, as our front page stor y reveals Amidst these difficulties the concept of Staycation summer and the allure of beer gardens provide a glimmer of hope for the hospitality sector, par ticularly pubs and outlets with an outdoor/ patio area, which promises potential solutions to current economic woes

It was revealed this week that the costs of holidays in popular tourist destinations have increased as much as 25% I think for an average family that too may be unaffordable

So thanks the current weather will shor ter ad hoc breaks in the UK provide the boost the sector needs?

A shift to Staycation presents a unique oppor tunity for pubs to tap into a larger local customer base and drive sales As people explore their own countr y, and we do have a lot to offer, they seek experiences that blend relaxation, leisure , and local culture – precisely what UK hospitality offers

In our front page stor y, the recent warm weather has seen huge growth in sales pumps/ bars and restaurants with beer gardens and terraces

Beer gardens, a quintessential feature of British pubs, hold immense potential in attracting customers during the summer season This is something we have been promoting for many years We always include an outdoor encouraging operators to create welcoming outdoor spaces adorned with vibrant flora, comfor table seating, and visually appealing aesthetics, and I am delighted to say this has really taken off, par ticularly when the pandemic broken businesses had to adapt

While British pubs and the UK hospitality sector generally continue to face huge challenges, the Staycation summer trend and the allure of beer gardens is, as our from page stor y confirms providing a much-needed oppor tunity for sur vival and revival!

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

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

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

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

taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom All rights reser ved, reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised

ever y care

EDITOR

Peter Adams

Hospitality Buoyed By Price Increases & Hot Weather Despite Reduced Footfall

(CONTINUED FROM FRONT COVER)

COULD NON-ESSENTIAL CUTBACKS IMPACT RESTAURANTS?

Restaurants

Q1 this year showed the toll tighter budgets are taking on the restaurant sector – as month-on-month spend fell 15% between Januar y and Februar y and a fur ther 4% from Februar y to March of this year

Upscale restaurants are already seeing the impact of tighter budgets with year-on-year declines as spend fell 7% and visits were down 12%

Chris Harris Head of Restaurants at Cardlytics: “For most brands the key will be offering introductor y discounts to entice new customers and longer-term rewards to keep them coming back With 38% of consumers saying they d be more likely to eat out if restaurants provided more rewards and offers, there s a clear incentive for brands to develop the right programs for their customers ”

DOOR-TO-DOOR DELIVERY TAKES A HIT

The pandemic drove a boom for door-to-door deliver y meaning spend on food deliver y apps in 2023 is up 104% compared to pre-pandemic levels in 2019

However, this level of success will be hard to sustain as restaurants have to put their prices up across these apps Between 2022 and 2023, spend has declined 2% for food deliver y apps and transactions have fallen 11%

BRITS LOVE OF PUBS BOOSTS SPENDING WHILST BARS STRUGGLE TO KEEP UP

Spending in pubs saw a year-on-year increase of 5% between Q1 2023 and 2022, whilst bars witnessed a fall of 16% in the same period With 46% of consumers saying they’ve visited pubs and bars less often in the past year to save money, it’s unsurprising to see that the number of trips fell 1% for pubs and 17% for bars

Compared to pre-pandemic levels, spend overall is up 12% despite trips only increasing 4% in that time This is likely due to inflation as average transaction values have risen 8% in that time from £13 55 to £14 64

CONSUMERS WILLING TO PAY MORE FOR THEIR COFFEE

Cafés have seen continued upticks in spend with a 7% rise yearon-year and 17% growth compared to pre-pandemic spend in 2019

Whilst overall spend is on the up, the number of trips made by consumers has flatlined This coupled with a 7% increase in ATV to £6 72 in 2023 indicates that loyal customers are still visiting cafés and coffee shops and are happy to pay slightly more as prices continue to increase

“For brands that interact often with customers – coffee shops, deliver y platforms and quick ser vice restaurants – it’s time to consider what their customer data is telling them What habits do their customers have? Is it a favourite coffee shop? A lunchtime treat ever y Friday from the same place? Takeaway orders through a particular platform? Looking at an individual’s data to create tailored offers shows that they understand and care about giving their customers the best deals for the brands they want to spend money on, added Chris Harris

WARM WEATHER BOOSTING SALES

The UK's recent hot weather has also brought a welcome boost to on- trade sales According to data from CGA ‘ s NIQ’s Drinks Recover y Tracker, average sales in the week to Saturday (17 June) were 7% ahead of the same week in 2022

Widespread sunny weather created year-on-year growth on ever y day of last week (June 17), with beer gardens and terraces benefiting most Trading peaked at +12% on Monday and Saturday (12 and 17 June) and was weakest at +1% on Friday (16 June)

As has been the case for several weeks now, Long Alcoholic Drinks (LAD) categories fared best in the high temperatures Cider and beer sales were up by 25% and 10% respectively year-on-year, while soft drinks were 8% ahead By contrast, wine sales were only 1% ahead and spirits were down by 7% as some consumers switched categories

GOOD START TO SUMMER SALES

“It has been a good star t to the summer for drinks sales,” says Jonathan Jones, CGA’s managing director, UK and Ireland It s impor tant to remember that excessive temperatures can keep some people at home , but for beer and cider brands and pubs with outdoor spaces it s been a ver y strong first half of June With news this week of continued high inflation and another interest rates rise , operators and suppliers will be hoping consumers can maintain their confidence in the weeks ahead ”

Drinking Through the Mask: Age Verification Hurdles in On Trade Sectors Post COVID-19

By Ed Heaver, CEO of Ser ve Legal (www ser velegal co uk)

COVID-19 changed drinking habits Alcohol sales increased by 2%5% across the globe and drinkers rejoiced at the convenience of having their age-restricted products delivered to their doorsteps, including young adults who would not, and should not have access to them

According to Ser ve Legal’s recent comprehensive audits across the UK and Ireland, a concerning decrease in pass rates for alcohol purchases creeped up, and it’s not a pretty picture Pass rates are instances where age verification IDs are promptly requested, and only after the satisfactor y requirements are met, is the individual allowed to purchase the restricted product In the UK and Ireland individuals under 18 are not allowed to purchase alcohol, and to maintain compliance with these regulations, several policies like the Think21 and Think 25 policy are set in place Think21 and Think 25 policy is one which compels retailers to ask for proof of age if customers appear to be under 21 or 25, but due to off-site deliveries and face mask protocols in place , the pandemic made age verifications a difficult ordeal

During their pre , during and post pandemic audits, Ser ve Legal found that in on-trade sectors like bars, restaurants and pubs, the pass rates were the worst What star ted at 71% pre-pandemic , dropped by 1% during the pandemic era and to a shocking 60% post COVID 40% of Ser ve Legal’s auditors aged 18-19 were able

to purchase alcohol without any age verification protocols in place and it is not a good sign This drastic change is the result of several factors playing in simultaneously, with one of the biggest ones being ‘’higher turnovers in the post-COVID labour market says Ed Heaver, Founder and CEO of Ser ve Legal The pandemic has worsened the already struggling retail industr y when it comes to age verification and compliance The audits we conduct are evidence of the decline in pass rates, especially with the on-trade sector where compliance was low to begin with The labour market has faced higher turnovers than expected due to COVID, and it’s putting increased pressure on new staff members when they’re still adjusting to their roles and acquiring the necessar y knowledge to address age-restricted sales challenges ’’

There’s a rising need for retailers to adopt responsible practices when dealing with age-restricted product sales to vulnerable adults It is crucial to prioritise the well-being and safety of these individuals, while also ensuring that the retailers are meeting all regulator y requirements by implementing appropriate policies, regulations, and training for their staff The policies they introduce should outline the steps to be followed in verifying the age of customers, including acceptable forms of identification, and the process for refusing sales to underage individuals Staff must be trained appropriately to equip them with the necessar y knowledge and skills, so that they can make informed decisions and effectively handle age-restricted transactions Areas of neglect must be identified and assessed through regular policy checks and independent audits, so that there is no room left for error

As the need for responsible practices in age-restricted products, like alcohol, continues to rise , it is upon the retailers to comply with the regulations not only due to legal obligations but also as a moral imperative to contribute to a safer and more conscientious retail environment

UK’s Top Chefs Unite To Raise Funds For Life-Saving Leukaemia Research

Twenty of the most accomplished and innovative chefs from the UK food scene will gather at The Dorchester on Monday 18th September 2023 for ‘Who’s Cooking Dinner?’ a one-ofa-kind night of food and fundraising for Leukaemia UK

Established in 1999 by Chris Corbin OBE co-owner of some of London’s most iconic restaurants such as The Ivy, Le Caprice and The Wolseley, Who s Cooking Dinner? has since raised over £7 million for ground-breaking research to stop leukaemia devastating lives This year, household names including Tom Kerridge , up-and-coming stars like Imogen Davis and Ivan Tisdall-Downes of Native , and chefs at thrice-Michelinstarred establishments such as Ed Cooke of The Fat Duck, will be coming together at London’s first and foremost charity culinar y event to raise funds for life-changing leukaemia research

This unique event invites 20 tables of 10 guests to gather at The Dorchester, Park Lane , for a champagne reception, before a random chef prize draw pairs esteemed cooks with their diners – meaning no guest knows which chef will cook for them until that evening

Each chef donates their ingredients, materials and time free of charge , so 100% of funds raised go directly to Leukaemia UK

Elliott Grover, Executive Chef at 45 Park Lane , said: ‘It’s a dream come true to be asked to take par t in ‘Who’s Cooking Dinner?’ in aid of Leukaemia UK I’m looking forward to working alongside some of the industr y ’ s best; demonstrating how wonderful it is to collaborate and create some amazing food ’

When asked what diners could expect from the night, Elliott said: ‘It’s so much more than just a dinner It’s a truly bespoke unique intimate event with an exclusively tailored menu – and the best steak ever ’

Previous alumni of ‘Who’s Cooking Dinner?’ include Rick Stein Gordon Ramsay Marcus Wareing Angela Har tnett Mark Hix and Leukaemia UK Ambassador Francesco Mazzei

Francesco Mazzei said: ‘Eight years ago I lost my father to leukaemia, so this is a cause really close to my hear t Leukaemia UK find and fund life-changing research that can make a real difference to the lives of

those who receive this devastating diagnosis

Last year ’ s event raised over £263,000, a figure that the charity hopes to surpass this year through ticket sales and the spectacular Grand Auction Hosted by Sotheby’s Chairman Harr y Primrose , Lord Dalmeny, prizes on offer include personal dining experiences with some of the evening’s chefs

WITH A WHOPPING 20 MICHELIN STARS

BETWEEN THEM, CONFIRMED CHEFS FOR 2023

SO FAR ARE:

Elliott Grover – CUT 45 Park Lane

• Isaac McHale – The Clove Club (2 Mic helin**/no 35 in the Estrella National Restaurant Awards/no 35 in the World’s 50 Best Restaurants)

• Jean-Philippe Blondet – Alain Ducasse at The Dorc hester (3 M c helin***)

• Tom Barnes – L’Enc lume/Rogan & Co (3 Mic hel n*** & No 1 in the Good Food Guide’s Top 2022/1 Mic helin star*)

• Rafael Cagali – Da Terra (2 Mic helin**/no 3 n the Estrella National Restaurant Awards)

• Andrew Yeo – Hakkasan (1 Mic helin*)

• Theo Clenc h – Cycene (1 Mic he in*)

• Andy Beynon – Behind (1 Mic helin*)

• Graham Garrett – The West House

Mark Hix – The Grouc ho Club/The Oyster & Fish House

• Sameer Taneja – Benares (1 Mic helin*/no 39 in the Estrel a National Restaurant Awards)

• Tom Booton – The Gr ill at The Dorc hester

• Chet Sharma – BiBi’s (No 29 in the Estrella Restaurant Awards)

• Sam White – 45 Jermyn Street @ For tnum & Mason Tim Hughes – Scott’s

• Tom Kerr idge – The Hand & Flower s (2 M c helin**)

• Ed Cooke – The Fat Duc k (3 Mic helin***)

• Imogen Davis and Ivan Tisdall-Downes – Native

• Jordan Sc lare – Chotto Matte

• Soon Li-Ong – The Ar ts Club

An incredible kitchen brigade , led by The Dorchester Executive Chef Mario Perera, will be suppor ted by LUK Ambassador, Francesco Mazzei – cookbook author regular on Saturday Kitchen and Masterchef; Gar y Lee , formerly Exec Chef of The Ivy; Ronnie Murray, previously of Scott s, Hix and J Sheekey, alongside appearances on Cooking with the Stars; and, Anna Hansen, owner of legendar y establishment Modern Pantr y The Front of House crew will be run by Corbin & King alumni and General Manager of The Delaunay, Michelle Chillingwor th, who has been overseeing the event now for the last ten years

Fiona Hazell, Chief Executive of Leukaemia UK, said: ‘We’re so grateful to Chris Corbin and Peter Gordon for establishing ‘Who’s Cooking Dinner?’ a truly remarkable event which unites food and philanthropy in a spectacular celebration of gastronomic innovation Fundraising never tasted so good!

She continued: ‘Leukaemia affects thousands of lives ever y year with an estimated 27 people in the UK newly diagnosed ever y single day The money raised at Who s Cooking Dinner? allows us to continue finding and funding the research that matters most to those affected, paving the way for kinder and more effective treatments against this devastating disease ’

Hospitality Hit As Foodservice Prices Rise By More Than A Third In Two Years

are under par ticular strain include Vegetables, Meat and Poultr y and Sugar, Jam, Syrups & Chocolate

Potato prices rose sharply in during May, influenced by rising production costs, labour shor tages, a 202223 storage crop more than 5% below the prior year, and significant shor t-supply in many par ts of continental Europe Drought and irrigation are having an increasing impact across Europe on product quality, size and price

Year-on-year inflation as measured by the CGA Prestige Foodser vice Price Index increased again to 21 6% in May only just below the record high of 22 9% of December 2022

At the same point last year, inflation in the Index stood at 10 2%, which when combined with the latest figure means prices have risen by around 34% since May 2021

A slowdown in inflation in the first quar ter of this year had led to hopes that pressures would ease during the rest of 2023 but improvements in many key upstream indicators have failed to materialise Food and drink price rises come on top of rising costs in other areas of hospitality and a squeeze on consumers discretionar y incomes, leaving many businesses operating on ver y tight margins

On a month-on-month basis, inflation dropped slightly to 1 8% compared to April Categories that

Shaun Allen CEO of Prestige Purchasing said “Food prices in the UK hospitality sector continue to increase at just under 2% each month This rate of increase is likely to be close to a tipping point where dominant inflationar y pressures should star t to be eased by competing deflationar y factors The exact timing of this tipping point is uncer tain whilst impacts like Brexit, energ y, labour costs, interest rates and climate change remain volatile ”

James Ashurst, client director at CGA by NIQ, said:

“A 34% hike in prices in just two years has been ver y harmful to hospitality Added to rising payrolls, ongoing labour shor tages and a heavy tax burden, it has left hospitality businesses that were weakened by Brexit and COVID-19 especially independents in fragile condition Restaurants, pubs and bars have had no choice but to raise menu prices which in turn risks a drop in visits As we move into the second half of 2023, businesses and individuals alike will be hoping for long overdue respite ”

HMRC Fines Well-Known Employers Over Minimum Wage Breaches

By Waqar Shah, a Par tner specialising in Tax Disputes at Kingsley Napley LLP (www kingsleynapley co uk)

nesses it is especially impor tant to note that tips do not count towards the NMW but that unpaid time before or after shifts (for example security checks, changing into work clothes, cleaning duties, or locking up) might be caught

Tips on avoiding NMW investigations

To avoid finding themselves subject to an HMRC investigation, businesses should carefully review existing worker contracts and staff handbooks These documents are often scrutinized for any potential oppor tunities HMRC could use to challenge NMW compliance It is crucial to ensure that staff policies, including those concerning uniforms, working times, and any other deductions made by the employer, are in accordance with the NMW regulations

of an investigation and such a question process taking place can have a detrimental impact on staff morale

To stay ahead of the game therefore , employers should conduct their own internal assessments to identify any potential issues before HMRC becomes involved By proactively addressing concerns such as unpaid over time , deductions for uniforms, or miscalculations in pay among others, businesses can rectify these shor tcomings and prevent them from escalating into full-blown investigations

If an underpayment is identified, it is wise to repay monies to the relevant workers swiftly before HMRC are involved That helps avoid a Notice of Underpayment and being included on a name and shame list

Dealing with investigations: resolving and mitigating

HMRC recently fined, named and shamed 200 companies found to have breached National Minimum Wage (NMW) obligations with Roka Whitbread, Benugo and others in the hospitality and restaurant sector featuring on the list

One of the most common misconceptions among employers is the belief that so long as they pay the NMW, they can t have any issues with HMRC However, HMRC s draconian approach to interpretation of the rules surrounding the minimum wage can mean employers face penalties irrespective of their intention to comply with the legislation

The lesson from HMRC sanctions in this area in recent years is that they are unforgiving even of technical breaches

Businesses need to be aware of the potential pitfalls and take proactive measures to avoid similar investigations which may lead to fines and inevitable reputational damage For restaurant, bar or hotel trade busi-

By conducting regular audits of these policies, businesses can minimise the risk of penalties, both financially (which can be up to 200% of the alleged underpayment depending on the circumstances, going back six years to cover current and former staff) and reputationally (through HMRC's "naming and shaming" practice)

Companies should be aware that the naming and shaming list does not explain the background to the breach It is left to the public to guess whether the breach was a technical one based on an unintentional consequence of a cer tain policy, or something more specific and deliberate by the employer Without due context the ver y fact of being on the list can be damaging in the eyes of customers, employees and potential recruits

Additionally, employers need to understand that HMRC's investigative process extends beyond reviewing correspondence and documents They often conduct staff inter views to gain insight into the actual working conditions and practices of employees Indeed, a significant number of such investigations star t on the basis of tip-offs or supposed ‘whistleblowing’ from what may be a disgruntled former worker Even the fact

If an investigation is commenced, prompt action is essential HMRC have the authority to look back up to six years and can contact current and past workers To mitigate potential penalties and reputational harm, it is crucial to act swiftly and take professional advice

Cooperation is usually advisable HMRC’s guidance makes it clear that they will not accept reasons to avoid naming and shaming a business on the basis (among others) that there was an inadver tent breach of the rules, that the business relied on advice from a third par ty, or that the underpayment took place under a previous owner or different trading name However it is also wise to ensure HMRC is furnished with all relevant information

In conclusion, prevention is better than cure It is essential that employers recognise that paying the NMW alone is not enough to satisfy HMRC requirements By proactively reviewing staff policies, ensuring compliance with NMW regulations in the broadest sense and seeking professional advice when needed, businesses can avoid penalty and safeguard their reputation going forward

Total Food And Drink Market Moving Towards Recovery By 2025

Inflation continues to be main driver of growth in the shor t-term

The total UK food and drink market is predicted to be wor th £315 2bn by 2028, experiencing a growth of 19% from 2023 (£265bn), according to a unique new forecast from IGD that presents a combined outlook covering eating in and eating out

Merging IGD’s sought after UK retail channel and eating out forecasts, the new outlook provides a total picture of the challenges and oppor tunities across the whole food and drink market over the next five years including a comparison and breakdown of both sectors

Forecasted growth for the total market is driven largely by inflation, which IGD predicts peaked in March 2023 However, growth is down in real terms across the total landscape due to the impact the cost-of-living crisis is having on consumer spending, with the eating out sector more impacted as consumers switch to eating at home to save money

In retail, consumers are also trading down to private label and discount options By 2025 the market will begin to stabilise as inflation lowers and household disposable incomes rise

SHORT-TERM VIEW: 2023 – 2025

This year has seen a switch back from eating out to eating in as consumers are forced to cut back on spending Retail has seen a switch from hypermarkets and supermarkets into discounters, convenience and online , as well as down-trading to cheaper products

Foodser vice is experiencing a bigger decline in the shor t-term compared to retail as consumers reduce spending or drop out of the market completely In 2020 the effect of lockdowns showed a switch from eating out to eating in followed by a bounce back in dining out from 2022 But retail has stolen some share of stomach back in 2023 as consumers switch more routine and impulsive eating out occasions to eating in, using meal deals and ready meals to satisfy the demand for ease and speed on a lower budget

LONG-TERM VIEW: 2025 – 2028

real value of the industr y will be just shy of pre-pandemic levels, showing the longer-term effects of the pandemic and the cost-of-living crisis on consumer spending appetite and habits out of the home

TOTAL FOOD AND DRINK VIA THE RETAIL CHANNEL

This year the food and drink retail sector will experience an annual growth rate of +15 1% driven by high inflation Removing inflation from 2023 the market will decline by 2% in real terms as shoppers reduce how much they re purchasing to save money 2024 will see a continuation of trading down to cheaper products, such as private label options, and shoppers switching to discount retailers such as Aldi and Lidl The multiples will look to compete using loyalty schemes, price matching, and own-label price reductions

Commenting on the outlook for the UK food and drink retail landscape , Global Insight Leader at IGD Br yan Rober ts said: “Discounters are playing a big role throughout the cost-of-living crisis as people continue to look for ways to save on their food costs, and this this – plus their store opening programmes – is reflected in their projected growth over the next few years

“During this period it’s going to be hard for the other channels to compete , however as costs star t to level out and shoppers become more comfor table with discretionar y spending over time , we will begin to see more multi-channel use Shoppers will continue to maintain a mixed shopping reper toire , prioritising convenience and experience while continuing with some money-saving behaviours that will have become ingrained by this point This creates oppor tunities for other channels par ticularly as the timings will coincide with a slow-down in discounter expansion plans

While shoppers continue to look for ways to save money, a variety of initiatives such as strong value messaging and loyalty schemes is set to continue in the shor t-term ”

ly driven by price increases lagging behind commodity inflation rates

This will however be offset by a continuing reduction in visits and down trading within the sector The longer-term view sees hospitality volume growth returning from the beginning of 2025 as real wage growth and consumer confidence improves

Looking at the challenges and oppor tunities for eating out over the next five years, senior analyst and sector exper t Nicola Knight said: “Eating out will return in line with household income rise in the midterm but there will be an expectation from consumers for great experiences and a high-quality offer Full ser vice will be at a premium, creating a polarisation in the market between treat occasions and ever yday QSR missions

“The shor t-term view for restaurants will involve consumers using tactics to manage their spending They will trade down to fewer or smaller courses dine out at cheaper alternatives and look for deals and discounts Restaurants will have to work hard to attract customers back in the long-term, which will include improvements to value and experience , fighting for loyalty and encouraging people to trade-up on their meals and buy more courses

“Operators will continue to reduce costs by opting for cheaper ingredients and simpler processes Businesses that can effectively utilise loyalty scheme data to retain customers will benefit in the long-term, which will help the sector maintain its share of the total eating out market Drive-thrus, fuel station concessions and leisure locations will also be popular location strategies for QSRs

While the long-term outlook for the overall market is fairly positive as the countr y moves out of the cost-of-living crisis, consumers will still be impacted by a lag in price reductions where food is concerned due to factors such as wages and the price of commodities Businesses should therefore be mindful of how they can continue to suppor t consumers in saving money, even as the industr y moves towards a state of recover y

TOTAL FOOD AND DRINK CONSUMED THROUGH THE UK EATING OUT CHANNEL

The full repor t is available to IGD Retail Analysis subscribers: Total UK food and drink market outlook - https://retailanalysis igd com/presentations/presentation-viewer/t/total-consumption-outlook-20232028/i/11932

2028 the

In the longer term the switch back to eating out will be counterbalanced by an increase in food-to-go options from retailers and additional space and range dedicated to food in larger format stores

By

2024 is predicted to see modest growth of 4 1% in eating out, primari-

Barclays Release Hospitality & Leisure Sector Report

A new repor t released by Barclays today has revealed the latest trends in customer and operator behaviour in the Hospitality & Leisure sector

KEY HIGHLIGHTS

Experience needs to be distinctive differentiated and value for money

Trends in customer behaviour show that the average amount young people are spending on leisure continues to rise:

– Under-25s are spending 28% more in pubs and bars and 26% more on eating out than in 2022

IT’S ALSO CLEAR THAT BRITS LOOKING FOR SOMETHING DIFFERENT FROM HOSPITALITY AND LEISURE:

– 38% of consumers saying discounts and promotions would encourage them to visit hospitality and leisure venues more often

Brits are also taking advantage of new working patterns to create more time for fitness and leisure breaks:

– 42% of those whose work patterns have changed since the pandemic now use g yms or leisure centres more

‘COMPETITIVE SOCIALISING’ – FROM OLD-SCHOOL ARCADE GAMES AND REINVENTED TABLE-TENNIS TO ESCAPE ROOMS, AXE-THROWING AND ELECTRIC SHUFFLEBOARD – IS ALSO GROWING IN POPULARITY:

35% of consumers keen to tr y this activity for the first time

A case study of Red Engine is included in the repor t, who provide Fight Club and Electric Shuffle venues –

Barclays’ suppor t has helped both footprint growth and increase staffing levels for the group

TRENDS IN OPERATOR BEHAVIOUR SHOW THAT OPERATORS HAVE OVERCOME HURDLES AND ARE FEELING CONFIDENT:

Nearly four out of five (78%) businesses have confidence for the future , including 32% who are ver y confident

Predicted growth ranges from 18% among travel businesses to 46% for hotels The biggest increases are forecast by businesses in East of England (41%) and London (39%), with the lowest in the South West (19%) and Wales (17%)

OPERATORS ARE ALSO INVESTING:

– 48% of businesses are carr ying out upgrades to their premises to enhance customer experiences

The majority have also been able to overcome the recruitment issues which heavily impacted the industr y last year :

– 70% now say they are either fully staffed or able to cover gaps, with only 7% in severe difficulty

INDUSTRY IS STILL FACING SOME MAJOR CHALLENGES:

– Operators have seen costs soar by 40% over the past year Only around half of those costs on average (53%) have been passed on through price rises to consumers

• Nearly a quar ter (23%) repor t energ y costs as their biggest challenge whilst others (23%) point to continuing supply chain problems

The full repor t can be accessed at https://www barclayscorporate com/insights/industr y-exper tise/evolvingthe-experience/

SLTA Welcomes Scottish Government’s Renewed Engagement With Business

The SLTA (Scottish Licensed Trade Association) has welcomed the Scottish Government’s renewed engagement with the business community and the creation of an independent review board to oversee regulations in direct response to requests from business

SLTA managing director Colin Wilkinson commented:

“This is really good news for the licensed trade and hospitality industr y and we ’ re delighted that First Minister Humza Yousaf has taken on board suggestions from the business community, including the SLTA which has already fed into the New Deal for Business Group

“Hospitality needs improved regulation that is more flexible for businesses and it’s imperative that we are

involved in all discussions so that we don’t encounter the same problems that we did with the deposit return scheme

One good example of how we can work together with the Scottish Government is the outdated nondomestic rates system which is now under review although we urge changes to be implemented sooner rather than later

“We previously welcomed the First Minister’s announcement that he would send the proposed restrictions to alcohol promotion and marketing ‘back to the drawing board’ and we would be keen to engage in fur ther discussions about that soon

“This renewed engagement with businesses gives the licensed trade and hospitality sector hope at a time when many are struggling to sur vive find staff and meet the costs of soaring utility bills Businesses in cities towns and villages across Scotland need suppor t if they are to be par t of effor ts to rejuvenate communities, boost economic growth and create jobs ”

Tipping Point: An Employer’s Guide To The New Gratuities Law

By

Jefcott,

Many hospitality workers rely on customer tips to top up their pay –especially amid the current cost-of-living crisis Yet traditionally, employees have been left powerless if businesses don t pass on ser vice charges from customers to their staff

However, this is now set to change Last year the government introduced the Employment (Allocation of Tips) Bill, which has now made its way through parliament and is expected to come into force during 2024

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality, leisure and ser vices sectors, helping to ease cost of living pressures and give them peace of mind that they will keep their hard-earned money

It also places a greater obligation on employers to ensure that tips and gratuities are allocated fairly – and a failure to do so will prove costly With this in mind, it’s impor tant that hospitality operators are on top of the new legislation ahead of its introduction

PLAYING FAIR

So, what does the Act say?

Simply put, hospitality employers will be legally obliged to allocate all tips, gratuities and ser vice charges to workers – with no deductions for breakages or any other costs

Tips must be shared fairly between workers and must be paid no later than the end of the month following the month in which the tip was paid Employers will also have to share a written tips policy with all workers and keep records of all tips and ser vice charges in the last three years, which must be provided to any worker who asks for it

A key point wor th noting is that the Act gives the same rights to agency workers as it does to employees

Fur ther guidance is expected when the government publishes its statutor y code of practice – including advice on how tips should be allocated Employers that run a tronc system will still be able to do so under the

new Act However those arrangements will need to be reviewed

COMPLIANCE AND CLAIMS

Formulating a written tips policy could be tricky while we are still waiting for fur ther government guidance , but it may be helpful to consult with workers at this stage to incorporate their views – especially as those businesses that don’t comply with the new rules will leave themselves open to workers taking a claim to an Employment Tribunal

Claims can be made if there is evidence that an operator has not allocated all tips and ser vice charges to workers during the last three years

The Tribunal has the power to order an employer to “revise an allocation” or make payments to workers or categories of workers, with workers eligible for compensation of up to £5,000 each

They also have the right to bring a claim if their employer does not provide a copy of their tips policy or a written records of tips when asked

RISK TO REPUTATION

At a time when the countr y is experiencing a cost-of-living crisis the danger of non-compliance isn’t just the cost associated with an Employment Tribunal Indeed in the era of conscious consumerism the reputational impact could be far more dangerous driving away both potential customers and employees

By the same token, those employers who can demonstrate their commitment to fairness will find it pays dividends when it comes to recruiting and retaining staff, while enhancing their reputation with consumers too

This Act has been in the pipeline for a while and should not be coming as a shock to any employers However, hospitality or leisure operators that are unsure about how to apply the new rules should cer tainly consult with a specialist adviser

Lee

head of the Leisure and Hospitality sector group at leading independent law firm Brabner s (www brabner s com/sector s/retail/leisure-and-hospitality)

Price of a Pint Could Hit £10 Tim Martin Warns

JD Wetherspoon chairman Tim Mar tin has said pints could possibly cost as much as £10 due to the cost of living crisis

Talking to Andrew Marr on LBC radio he said the cost of a pint of beer would "quite probably" reach £8 if things continue to go on as they are , adding that there were " no limits" on prices during the cost of living crisis when asked about price rises

"Around the countr y – I go around the countr y visiting pubs and talking to our pub managers – whereas it’s not a fiver in our pubs, it’s a fiver in a lot of pubs from Penzance to Wick at the moment

"So yeah, the price has gone up a hell of a lot " He said A number of breweries have allegedly been reducing the strength of beers in order to save on costs, as well as qualify for a tax break, which

Tim Mar tin says is “ a bad idear”

Mar tin said he thinks that is a “ crazy move ”

He said: “Ever ybody at the moment, one way or another, is struggling with inflation and rising prices, and some of the big breweries are diluting the alcohol content with their beers

to avoid these charges, these extra charges ”

It s financed by tax because if you bring beer down to 3 4%, which is much lower than almost any beer you’d ever buy in a pub, you get a big tax break on the basis of the incredibly stupid reasoning that people will drink less alcohol if they drink weak beer That’s just not the way people are So, I think it’s a bad idea Brewers have jumped on the bandwagon because]they can’t resist the 25p tax break ”

In May Mr Mar tin also warned of continued pressure on the hospitality sector due to soaring costs

He said: “Sales in the last quar ter have continued their positive momentum, although inflation, especially in labour, energ y and food costs, remains a more intractable issue

“In order to bear down on inflation, political par ties should encourage free enterprise rather than a reliance on additional regulations

“A lack of understanding among some senior politicians about the need to encourage a successful free market economy presents a real threat to the future prosperity of the countr y ”

Greene King Pub Partners Gala Dinner Raises Over £29,000 For Macmillan Cancer Support

Greene King Pub Par tners the leased tenanted and franchise division of Greene King has raised over £29 000 for Macmillan Cancer Suppor t

The funds were raised at a gala dinner organised by members of the Pub Par tners operations team for Greene King’s leased and tenanted par tners in the South-West

The gala dinner, hosted at The DoubleTree by Hilton in Swindon, Wiltshire , was attended by 180 people including Greene King Pub Par tners tenants and lessees from across the South-West Suppliers also attended and sponsored the event, including Heineken, S4Labour, Nationwide Energ y and more

Guests were ser ved a three-course meal and enjoyed a DJ, live band and fundraising raffle that topped up the amount fundraised for

Macmillan Cancer Suppor t

Fur thermore , licensees Richard and Louise Grindon were presented with a gift by Pub Par tners Managing Director Dan Robinson in honour of their upcoming retirement after 34 years of operating The Tally Ho in Lewes with Greene King Pub Par tners

All the funds raised from the gala dinner will be used to help Macmillan Cancer Suppor t, which Greene King is a corporate par tner of

Dan Robinson, Managing Director for Greene King Pub Par tners, said: Not only have we hosted a great night of celebration for our Par tners, but we have raised over £29,000 for Macmillan Cancer Suppor t Thanks to our South-West team, our Par tners and our suppliers for delivering and suppor ting this wonderful event ”

BII Launches Sustainability Champion Award

The British Institute of Innkeeping (BII) has announced the launch of its Sustainability Champion Award, to recognise and celebrate the pub sector’s outstanding commitment to sustainability and the environment

As the pub industr y continues to evolve , so does the impor tance of sustainability The BII understands the crucial role that pubs play in creating a more sustainable future , and the new Sustainability Champion Award aims to recognise the remarkable achievements of individuals and teams that go above and beyond to make a positive impact

The award will be presented to deser ving pubs and their teams that have demonstrated exceptional leadership innovation and dedication in implementing sustainable practices This includes initiatives related to energ y conser vation, waste reduction, responsible sourcing and community engagement

“We are excited to launch the BII Sustainability Champion Award, which showcases our commitment to promoting sustainability within the pub sector, Steve Alton BII CEO commented This award will not only

acknowledge the remarkable effor ts of pub professionals in driving sustainable change but also inspire others to adopt environmentally conscious practices, critically reducing costs and waste whilst contributing to a greener future

“Unlike other platforms the Sustainability Champion Award will not seek to find an ultimate winner instead recognising all pubs that are demonstrating their commitment to a sustainable future

“We were delighted to announce the first six recipients of the award in our Licensee of the Year Award Winners at our Summer Event on Tuesday 20th June at the beautiful HAC Royal Ar tiller y Gardens Their excellence spans ever y area of their businesses, including building towards a more sustainable future and the par t that pubs can play in that Nominations for the Sustainability Champion Award are now open inviting pub teams from across the sector to showcase their sustainability initiatives and achievements For more information on the award, including eligibility criteria and the application process, please visit the BII Sustainability Champion page on the BII website

Chesterfield Landlord Celebrates 30 Years at the Helm

Chesterfield landlord Adrian Matthews celebrated his 30-year anniversar y running The Barley Mow pub this month

Taking over the local on the 10th of June 1993, as a 24-year-old who grew up in the pub industr y Adrian still remembers the first words from a customer three decades ago

He recalled: “I remember this guy came up to me and said ‘ you won’t last two minutes here mate’ and at that point if you’d have told me all of them years ago that I would still be here 30 years later, I’d never have believed you

Adding: “The best thing is, that same guy came in last year, 29 years later and he remembered those words straight away! We laughed about it; he couldn’t believe it!”

Following in the footsteps of his mum and dad, who had always run pubs through his childhood, Adrian first delved into the industr y aged 16 Helping in his parents’ pubs and learning the tricks of the trade from them, it was inevitable that one day he would be at the helm of one of his own

Having originally taken on the Chesterfield local on a temporar y basis, it wasn’t long before Adrian put a permanent stamp on what is now a hotspot in the historic market town

“When I first walked into the pub, It was totally different to how it is now, ” Adrian said “By the end of 93’ a lot of work had gone into its transformation, I’m proud to say The Barley Mow is always clean, it’s immaculately kept and myself and Sarah do our absolute best to stand out That’s the secret to running a good pub –keeping your standards high ”

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

In standing out from the town centre’s competition, The Barley Mow has successfully been recognised on multiple occasions by Chesterfield-in-Bloom with Adrian ensuring that the pub not only delivers a great pint but also looks the par t too

It’s not just it’s bright and beautiful floral displays that attract the crowds, the reputable pub also offers a range of draught beers and real ales as well as home-cooked dishes and decadent desser ts from chip shop-style mains to their three-meat Sunday roast

Having endured their fair share of challenges, Adrian, and his fiancé Sarah – who star ted working in the pub 27 years ago – credit the people and friendships they have developed over the years to keeping them afloat, even during the toughest of times

“Meeting Sarah would have to be the best memor y here at The Barley Mow,” Adrian said, “but it’s also the amazing friends I’ve met too Talking to customers, having a laugh and a drink, that’s what it’s all about and I wouldn’t give that up any time soon ”

Marking his outstanding journey at The Barley Mow, is Punch Pubs and Co Operations Manager, Zacc Hirst, who commented: “It is an honour to be working alongside Adrian as he celebrates his 30th year at the pub “Running any business and succeeding for that amount of time is a huge achievement but doing that in the hospitality industr y, which is so fast paced and ever-changing, is amazing The Barley Mow is a fantastic traditional pub offering a great experience whether visiting for a drink food or just a great time I hope Adrian enjoyed his well-deser ved celebration with the team and all his fantastic customers ”

To celebrate our launch, we invite you to trial THE FULL SET (one of each of our five fantastic flavours)

Enter the code CATER23 to receive The Full Set at only £19.99 (RRP £27.99)

Then from your first trade customer order we will discount £19.99

Picture credit: Punch Pubs & co

10th Anniversary - The Delivery Giant

Publishes a Unique Look Into the Future of Food in 2040

Deliveroo has marked its 10th bir thday with an exciting repor t looking into the future of food trends and deliver y

Welcome to the tomorrow’s world of future foods and enjoyment in 2040!

To celebrate the 10th anniversar y of the iconic UK deliver y brand Deliveroo has commissioned the exclusive insight into future food trends And the results are mouth watering!

From desktop to dining table , bench to beach Deliveroo has launched a SNACK TO THE FUTURE repor t bringing together leading futurists and exper ts from the worlds of food, science , technolog y and innovation to create a forward-looking view of how the nation will be eating by 2040 and how our dinner tables are set to revolutionise

The SNACK TO THE FUTURE repor t from Deliveroo and guest exper ts including Georgie Barrat (Technolog y Journalist and TV Presenter on The Gadget Show) and Tom Cheesewright (applied Futurist), reveals key predictions and technological advancements by 2040 that are set to rock consumers ’ worlds, including:

• BREATH-PRINTS: Find out how breath-pr ints will make our future food dec sions for us Expect per sonal tec h devices to be enab ed with BreathTec h, meaning you can breathe on your device and get a deep level of insight into what foods you should be eating to have optimal impact on your individual hea th and wellbeing

• ME-GANSIM: Move over Keto, the predicted next big thing in dieting and set to be the mainstream diet of the future , is the Me-gan diet (Me-ganism); a hyper-per sonalised diet whic h is fully bespoke to your individual nutr itional needs , powered by AI tec hnology

• PERSON AL AIs: Underp nning the Me-gan diet and lifestyle AI tec hnology will offer you your own per sonal AI (a life long AI buddy) whic h will help automate and tailor what you are eating based on preferences and needs at any given t me

• FOODGASMS: Food that makes you feel food de iver y ser vices will be using addit onal digital audio and visual content to elevate the meal enjoyment exper ience , so muc h so that it could take food pleasure to the next level with ‘foodgasms’ (braingasms via what you eat)

• EDIBLE BEAUTY: Get ready to see the food and beauty industr y become more integrated than ever with a r ise in edible beauty products like anti-aging ice-cream and the c hance to dine from hormone-balancing and dopamine dr iving menus

• 3D PRINTED MEAL PLANS: From pac ked lunc hes to pr inted lunc hes , food prep is about to become a lot easier with advances in 3D pr inting tec hnology helping you create perfectly por tioned and nutr itionally balanced mea s , of your c hoice at home

• VR DINNER PARTIES: Dine with celebr ities , royals and late loved ones in your favour ite holiday destination, or recreate food moments from famous movies thanks to VR tec hno ogy, whic h will s mulate dining exper iences from the

comfor t of your home - think: enjoying a delightful breakfast at Tiffany s , while you re tuc king into a bacon sandwic h on the sofa

• FAREWELL FUSSY EATERS: Thanks to VR and AR tec hnology your brains cou d be tr ic ked into thinking you are eating something you are not, for example , if you are a fussy eater who doesn’t want to eat vegetables , you cou d put on smar t glasses and think you are eating c hocolate or sweets

• RESTORATIVE RESTAURANTS: New restaurant concepts will remove outside wor d distractions , w th per sonal tec h devices banned at entr y and a r ise in the popular ty of silent cafés and restaurants , ONLY offer ing tables for one to encourage mindful eating

• PASS THE AMARANTH: Whole grain staples , suc h as corn or maize , are about to look ver y different with alternatives suc h as amaranth, fonio, sorghum, teff, khorasan, einkorn and emmer, all likely to be mainstream in 2040

• ALT-OHOL: As the nation increasingly seeks alcohol alternatives , we can expect to see a r ise in popular ity of ‘ w ne ’ cordials that mimic the taste and flavour profile of real wine , without the negatives

• Researc h commissioned by Deliveroo reveal that solo dining (18%), vir tually smelling and tasting your takeaway before you c hoose your order (17%) and breath-pr ints (15%) are at the top of the list of exper t predict ons that you and the nation can t wait to exper ience

SNACK TO THE FUTURE: 2040 is commissioned by Deliveroo and written by Avansere with contributions from Will Shu (CEO and founder at Deliveroo) and;

Carlo Mocci (Chief Bus ness Off cer UK&I at Deliveroo)

Devesh Mishra (Chief Product and Tec hnology Officer at Deliveroo)

Georgie Barrat (Tec hnology Journalist and TV Presenter on The Gadget Show)

Sarah DaVanzo (Quantitat ve data-dr iven Futur ist, exper ienced star t-up Entrepreneur, Agenc y Leader and F500 Corporate Executive)

Tom Cheesewr ight (appl ed Futur ist helping people and organisations to see share and respond to a c learer vision of tomorrow)

Kaave Pour (Co-Founder of Space10, IKEA’s independent researc h and des gn lab)

Tracey Pollard (Managing Director of Bruce G llingham Pollard)

Will Shu Founder and CEO of Deliveroo said:“I star ted Deliveroo in 2013 with a mission to connect people to the best quality food from local restaurants and deliver it directly to people’s doors It has been an incredible ride over the past ten years and I am really proud of what we have built As we look towards the next decade and beyond, Deliveroo will continue to create exciting new innovations in food deliver y build new and better consumer experiences and take Deliveroo beyond functionality and convenience to really capture the passion and emotion of food ”

London’s Hospitality Stabilises After COVID Closures

dip of just 0 2% in the four th quar ter of 2022

This improving picture is reinforced by figures from the Coffer CGA Business Tracker, which has shown that year-on-year sales growth for managed operators within the M25 has been around twice as high as in the rest of Britain over the first few months of 2023

London s city centre is by far hospitality s most concentrated and significant market in the UK, with nearly 3,000 licensed premises more than Britain’s six next biggest city centres put together

Central London’s hospitality sector is recovering after suffering hundreds of closures of licensed premises during the turmoil of COVID-19, according to the latest Hospitality Market Monitor from CGA by NIQ and AlixPar tners

Research for the Monitor shows that central London saw a net decline of 540 licensed premises in the three years between March 2020 and March 2023 15 6% of the city’s pre-COVID total and equivalent to one closure ever y two days

The heavy toll reflected London’s dependence on commuters and domestic and overseas tourists for hospitality visits With millions of people working from home and international travel severely restricted in 2020 and 2021, many pubs, bars and restaurants especially independent ones became unsustainable

However, the return of office workers and visitors since 2022 means the downward trend may be bottoming out The Hospitality Market Monitor indicates that London saw a net decline of only 1 0% of its licensed premises in the first quar ter of 2023, after a

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “This slowdown of closures is a ver y welcome sign for London’s hospitality scene , which was dispropor tionately hit by COVID lockdowns and working from home London businesses still face some daunting challenges including high inflation and labour shor tages, and more closures can be expected but it’s clear that the sector is back on its feet ”

Graeme Smith managing director at AlixPar tners said: This stabilisation of such an impor tant hospitality market is encouraging and clearly underpinned by a return of significant footfall to central London We may see ongoing closures as more vulnerable and indebted businesses succumb to the demanding trading environment However we know that London remains a highly attractive market in the longer term, for strong operators with well-defined and differentiated propositions As inflationar y cost pressures ease , we would expect to see the capital return to site growth possibly as soon as the third or four th quar ter of this year ”

Quality British Food is Key To Menu Success says Lynx Purchasing

High quality produce with a focus on the best of British is a key oppor tunity for hospitality businesses to thrive beyond the cost-of-living crisis, says hospitality buying specialist Lynx Purchasing

“There are some ver y difficult choices for operators ahead ” says Rachel Dobson, Lynx Purchasing managing director “It’s either keeping menu prices low, or ser ving high quality produce that offers consumers a genuinely different choice when compared to eating at home Consumers may be going out less often, but many are looking for better quality when they do ”

As Lynx Purchasing publishes the Summer 2023 edition of its regular Market Forecast, Dobson adds: “While the Bank of England is forecasting that inflation will ease later this year, the price rises that operators have seen over the past two years are now bedded in “We’re star ting to see some price improvements on products that have seen the biggest increases, such as dair y and oils, but higher food costs are here to stay Once consumers star t to feel more confident about spending the oppor tunity for hospitality will be to add value to menus, rather than cut margins In addition, showing suppor t for British food producers has genuine customer appeal

The National Farmers Union (NFU) has recently called for closer links with hospitality, with NFU president Minette Batters arguing that developing relationships between the out of home sector and British farmers

and growers will create even more oppor tunities to ser ve up local food that is safe and fully traceable providing the provenance the public increasingly appreciates ”

Dobson adds: “In retail while supermarkets are not necessarily profiteering, their drive for lower prices often comes at a cost in terms of food quality There are plenty of examples of produce where poorer quality has become the norm Think of fruit and veg which look good but have no flavour ; chicken that is intensively produced; or potatoes that are small and damaged due to extreme weather ”

Dobson adds: “Operators will have to factor continued volatility across a range of produce into their planning Each hospitality business has to make its own decision about the trade-off between menu quality and pricing, based on its customers’ expectations In the current market though tr ying to compete with the cheapest place town for eating out is a race to the bottom

“Poor quality produce also contributes to food waste for example by loss of yield during preparation and cooking or simply when indifferent-tasting food is returned uneaten on customers’ plates There is a real oppor tunity for operators to forge par tnerships with British food producers and make eating out a genuinely different experience

A FREE copy of the Summer 2023 Market Forecast can be downloaded from the website at www lynxpurchasing co uk

Star Pubs & Bars Invests £6.8m In External Makeovers

HEINEKEN-owned Star Pubs & Bars is investing £6 8m in developing premium outdoor areas and revamping pub exteriors in 2023, benefitting 220 pubs The investment leverages Star’s par tnership with HEINEKEN, creating a series of stunning gardens themed with the company ’ s cider and beer brands

With customers increasingly seeking out exceptional alfresco experiences, some 70 pubs will be given upgraded outside eating and drinking areas As well as adding to the pubs’ appeal, the new garden layouts will expand the number of covers and extend the outdoor season to nine months of the year boosting licensee income

Following a successful trial in 2022 £1m is being allocated to branding 50 of the gardens with one of four Heineken products – Inch’s, Moretti, Beaver town or Heineken – that best complements each pub’s style The branding is an integral par t of the outdoor design It appears on features ranging from murals and huts to fire pits, planters and jumbrellas, creating a unique outdoor environment with a point of difference for customers

£5 5m will be spent improving the kerb appeal of 150 pubs The outside of the buildings will be redecorat-

ed and new lighting, planting and signage highlighting each pub s offer to passersby will be installed Entrances will be improved to enhance access and the look of the buildings, whilst finishes like cladding will be used to transform estate pubs

Says Chris Moore , Star Pubs & Bars’ Proper ty Director : “Many people invested in their own gardens during the pandemic and their expectations are higher than ever when it comes to sitting out at the pub Customers want a fantastic outdoor space and to feel they’re having a treat The cost of living crisis is fuelling the demand for quality; with less disposable income pubgoers are more selective about where they spend their money First impressions count, and a great looking exterior is key to attracting people

“Being par t of HEINEKEN has ensured consistent investment for our pubs despite the challenges of recent years Our new branded gardens initiative is an additional advantage bringing beer and cider brands alive in pubs ”

£5 8m of Star s outdoor expenditure is par t of its £40m investment in pub upgrades in 2023 The £1m branded gardens project is an additional investment

Heartwood Collection Awarded Top Three-Star Food Made

Good Rating By The Sustainable Restaurant Association

Hospitality group Hear twood Collection has been awarded a threestar rating under the Food Made Good Standard from The Sustainable Restaurant Association (The SRA), the highest possible score awarded to businesses leading the way to a more sustainable hospitality industr y

With 20 premium pubs and 14 Brasserie Blanc restaurants currently operating across the UK, and a fur ther five pubs under offer, Hear twood was specifically credited for its responsible and sustainable food sourcing and the impact this has on the livelihoods of communities and higher standards of agricultural practices

Sustainability and locality underpin ever ything Hear twood does The Group takes a seasonal approach to menu development working with the seasons not against them to ensure all ingredients are used when they are at their best Guests are ser ved the freshest local and seasonal dishes which have been sourced with the greatest of care from farm to fork

This includes sourcing all meat from award-winning butchers Aubrey Allen, who supply the royal household and ethically rear flocks at the highest welfare standards All fish ser ved is currently rated 1-3 by the Marine Stewardship Council’s Good Fish Guide Fruit and vegetables are Red Tractor accredited Hear twood uses Fair trade coffee and sugar as well as Rainforest Alliance tea and chocolate , and works with a number of Cer tified B Corp Producers including Jude’s ice cream and lly coffee The Group’s sourcing approach is widely communicated to guests on menus, websites and across other communications

Hear twood’s commitment to sustainability doesn’t stop with its suppliers The Group prioritises the wellbeing of its people through a number of initiatives, including a structured career development approach and wellbeing programmes, and suppor ts the community through its charity of the year par tnership alongside

numerous local charitable initiatives

The Group has the highest standards when it comes to recycling and food waste , from its 34 pubs and brasseries to its head office

The Group’s three-star rating will be displayed across all its existing and new sites, showcasing the achievement and demonstrating Hear twood s ongoing commitment to dishing up a sustainable future

Juliane Caillouette Noble , Managing Director of The Sustainable Restaurant Association, said:

“Completing the Food Made Good Standard is an achievement in itself, but a three-star rating is indicative of a truly exceptional commitment to measurable and transparent sustainability practices throughout ever y aspect of a hospitality business We would like to offer our wholehear ted congratulations to Hear twood Collection for outstanding work across the board – most notably in their effor ts to suppor t producers and celebrate seasonality and provenance We were especially impressed by how they treat their staff, providing access to a variety of mental health resources suppor t and training as well as operating an internal employee advice helpline Well done to the entire team at Hear twood Collection – we know that a result like this demands dedication from ever yone across the organisation ”

Richard Ferrier, Managing Director, Hear twood Collection, said: “We are honoured and proud to have been awarded with a top three-star rating from the Sustainable Restaurant Association Sustainability and locality underpin ever ything we do – from sourcing and menu development to the way we run each one of our pubs and restaurants – and we ’ re delighted to receive recognition for our ongoing effor ts This result couldn’t have been achieved without the hard work and dedication of our talented people who work hard to implement our sustainable vision at ever y single one of our pubs and brasseries across the UK ”

Spiralling Food Costs Highlight Hospitality ’s Continuing Profitablity Challenge

Ongoing hikes in food and drinks prices are piling the pressure on hospitality operators as supply chain fragility continues to hit the industr y hard

A perfect storm of factors, including double-digit food inflation, labour shor tages and high end-user energ y prices are making profitability a constant challenge for operators

A new repor t from Four th, the leader in workforce and inventor y management technolog y for the hospitality and retail industries, reveals how hospitality continues to deal with the fallout from global events such as the pandemic and the war in Ukraine

The repor t is based on data collected from pubs, bars, restaurants and hotels with more than 1,500 sites collectively and a combined spend of £750m with 200 suppliers

IT REVEALS THAT:

• The price of daily essential items rose at historic levels between May 2022 and 2023 Milk was up 36% bread +22%, flour +19% and eggs +17%

• This compares to overall food inflation of 19 1% in the 12 months to March 2023 – a 40 year high outstripping Consumer Price Inflation of 10 1%

• Meat prices have also risen sharply in the last year : chicken +15% and beef +6%

• Drinks prices have proved to be more robust with lager and red wine up by 4% and white wine by 5%

The result has had an inevitable impact on profitability with operators repor ting that Cost of Goods Sold

(COGS) was 27 3% in Februar y – an increase of more than five percentage points in less than two years

The gap between what operators are anticipating they will spend on food and the actual price they pay is also growing Theoretical COGS has risen sharply from 18 2% in May 2021 to 22% in Februar y this year

The consequences of supply chain fragility and rising costs are massive , inevitably impacting the profitability of hospitality businesses It is therefore imperative for operators to identify where profitability is most impacted and make smar t, timely decisions to control costs and adapt to changing circumstances

Sebastian Sepierre , Managing Director – EMEA, Four th, said: “The data in Four th’s latest repor t reveals the extent of the challenges hospitality businesses continue to endure However there is hope on the horizon with energ y prices and inflation both forecast to head south this year

“Hospitality executives must also continue to examine ever y aspect of their business to futureproof their operations This is where embracing technolog y in the form of data-driven inventor y management plays a significant role It provides the most efficient way of comparing and changing suppliers, checking product availability and knowing exactly when stock needs to be replenished”

Food price inflation is undoubtedly one of the most pressing issues the industr y faces, and it is essential to have the right tools at hand to tackle it head on Technolog y can play a vital suppor ting role in helping businesses navigate the various challenges that continue to plight the hospitality landscape”

Young & Co.’s Brewery, P.L.C. Board Changes

Young & Co ’ s Brewer y P L C (“Young’s” or the “Company”) announces that Steve Goodyear is to stand down as non-executive chairman and will retire from the board following the company ’ s Annual General Meeting in July 2024 He will be succeeded in this role by Steve Cooke

Steve Goodyear has ser ved as non-executive chairman of the Company since July 2017 The Board has planned carefully for Steve’s succession and having overseen Simon Dodd assume the chief executive role last July, agrees that next year is the right time for Steve to step down He was previously chief executive from 2003 to July 2016, at which point he stood down and became a non-executive director Over his time at Young’s, Steve has overseen the transformation of Young’s into a premium, individual and differentiated managed house operator of pubs with rooms He originally joined the Company in 1995, having previously worked in a number of senior positions across the industr y for over 20 years

Steve Cooke will join the board as a non-executive director on 1 November 2023, before transitioning to

non-executive chairman in July 2024 after the Company’s 2024 Annual General Meeting Steve is currently the senior par tner at Slaughter and May and has a wealth of corporate experience having joined the firm in 1982 before heading its mergers and acquisitions practice from 2001 to 2016 He has advised companies in the consumer, leisure , media and retail sectors, and will bring invaluable experience and an external perspective to the Board He will retire from Slaughter and May on 30 April 2024

Commenting on the appointment, Steve Goodyear, Chairman, said:

"Steve Cooke is an exceptional corporate lawyer with an excellent reputation who has risen to senior par tner at one of the most admired law firms in the world He will bring a strong and valuable external perspective to the Board, and I’m delighted that, with the full suppor t of the board, he will be joining Young’s as a non-executive director in November before taking over as chairman in July 2024 "

Scotland’s Wholesale Sector On The Road To Net Zero

The Scottish Wholesale Association (SWA) has set out ambitious plans to reach net zero by 2040, in time for Scotland’s net-zero target of 2045, in a new repor t, ‘Decarbonising the Scottish Wholesale Sector’, which explores the sector’s carbon emissions and attitudes to climate action

SWA’s repor t is launched alongside the UK Wholesale Sector Net Zero Roadmap, developed in collaboration with FWD (Federation of Wholesale Distributors) and was unveiled at the FWD conference on 29 June

Nine months in the making the project highlights how the Scottish wholesale sector is stepping up to the challenges presented by climate change and joining the UK-wide sector ambition of reaching net zero by 2040

The UK Wholesale Sector Net Zero Roadmap consists of three key elements: a calculation of carbon emissions from the wholesale sector ; a bespoke carbon calculator tool which will be free for all SWA and FWD members to use in order understand their own emissions; and a comprehensive step-bystep climate action guide to help wholesalers reduce carbon and ultimately reach net-zero targets

The repor t reveals that the UK wholesale value chain (which consists of manufacturers, wholesalers, retailers and foodser vice outlets) was responsible for producing 18 million tonnes of CO2 equivalents in 2021

However, across the UK, wholesalers are only directly responsible for approximately 4% of these in the operation of their businesses (referred to as Scope 1 & 2 emissions), with the majority in the chain upstream from manufactures and suppliers (referred to as Scope 3 emissions) This highlights the critical need to work together across the food and drink supply chain to reduce climate change emissions

The ‘Decarbonising the Scottish Wholesale Sector’ repor t highlights the carbon emissions from Scotland’s

The British Street Food Awards in Association with Majisign

The British Street Food Awards were founded back in 2009 by Food Mutiny, the events company star ted by award-winning food journalist and broadcaster Richard Johnson British Street Food Awards

The British Street Food Awards are all about recognising the best of the new food heroes who are selling food on our streets through a great series of live events in the summer Taking place all over the UK and Europe , visitors will be able to sample the ver y best from the street food finalists whilst they cook to win your vote and the vote of the exper t judging panel made up of Michelin-star Chefs and Food Writers Majisign Ltd are delighted to once again be making the trophies to celebrate the street food winners of the

wholesale sector, the motivations, and barriers to taking action on climate change , and the suppor t needed in order for the sector to be able to achieve net-zero emissions

Colin Smith, SWA chief executive , commented:

“The SWA and our members are sector leads in decarbonising our fleet emissions within Scotland’s food and drink supply chain

“In this repor t we outline the primar y sources of operational GHG emissions within our sector We also highlight by region and business size the key motivations for member action, the barriers that we must overcome , and crucially the suppor t needed if we are to make decarbonisation of the wholesale sector a reality by 2040 – our net-zero ambition as a sector across the UK –and in time for Scotland’s net-zero target by 2045

“This repor t is an impor tant step on our sustainability journey during which the SWA will work hard to drive a just transition to a net-zero economy that can benefit all of Scotland s wholesale sector

“While the repor t shows that wholesalers overwhelmingly are willing to take action to achieve a just transition to net zero, the upfront capital investment required is the key barrier which is why that is one of our key policy asks of government ”

At the FWD, chief executive James Bielby added: It is clear wholesalers are acting across all areas of their business, but more help and encouragement is needed to enable the sector to fully measure progress towards net zero This is no longer an added extra, it’s a business essential for a wholesale channel which is sustainable – in both senses of the word ”

2023 British Street Food Awards We create wooden A Boards, condiment holders and menu holders primarily for the hospitality industr y and working closely with the founder Richard Johnson we are proud to be a par t of championing the world’s new food heroes and the Michelin stars of tomorrow ”

The 2023 British Street Food Awards are underway so visit them to taste the best in UK street food and vote to send your favourites to the final of the British Street Food Awards in August

The finalists who win the grand finals in London, they can go to the final of the European Street Food Awards in September Visit www majisign co uk

BBPA Responds to Public Health Scotland’s MUP Report

Public Health Scotland (PHS) has published the final repor t on the independent evaluation of the impact of minimum unit pricing (MUP) for alcohol in Scotland Evidence shows that MUP has had a positive impact on health outcomes including addressing alcohol-related health inequalities It has reduced deaths directly caused by alcohol consumption by an estimated 13 4% and hospital admissions by 4 1%, with the largest reductions seen in men and those living in the 40% most deprived areas

MUP led to a 3% reduction in alcohol consumption at a population level, as measured by retail sales The reduction was par ticularly driven by sales of cider and spirits through the off-trade (supermarkets and shops) products that increased the most in price Evidence from a range of data sources shows that the greatest reductions were amongst those households purchasing the most alcohol, with little impact on households purchasing at lower levels

For those people with alcohol dependence there was limited evidence of any reduction in consumption and there is some evidence of consequences for those with established alcohol dependence on low incomes, that led them to prioritise spending on alcohol over food At a population level there is no clear evidence of substantial negative impacts on social harms such as alcohol-related crime or illicit drug use

The evaluation repor t shows that while the impact on alcoholic drink producers and retailers varied depending on the mix of products made or sold, there is no clear evidence of substantial negative impacts on the alcoholic drinks industr y in Scotland as a whole

Responding to the repor t, Emma McClarkin, CEO of the Scottish Beer & Pub Association said: “It is positive

to see a continued reduction in alcohol health related harms, this follows a sustained trend of decline which predates the introduction of MUP It also comes after over a decade of investment from industr y in responsibility messaging, substantial growth of low and no products through innovation and adver tising, as well as a host of regulator y inter ventions such as discount bans, happy hour bans, restrictions to the hours of offsales and much more So, while the reduction in health harms is rightly celebrated, we question if this can be directly attributed to MUP

“We must also be mindful of the unintended consequences of MUP in its current blunt form and its interaction with other government policies As highlighted in the evaluation, there has been a negative impact on those with dependency issues and drinking at harmful levels This has led to these people switching to stronger products par ticularly vodka resulting in increased toxication as repor ted by themselves and their families The evaluation also notes MUP has resulted in other unintended consequences like ‘reduced spending on food and utility bills increased borrowing from family friends or pawnbrokers running down savings or other capital and using foodbanks or other forms of charity’

“The introduction of a DRS now without glass could fur ther drive consumers towards higher strength products like vodka as they will have no deposit In comparison as multipack of aluminium cans could have as much as £4 80 added on top of the price This all must be considered before the Scottish Government and Parliament decide on whether or not to continue MUP in its current form beyond next May or potentially adapt it to take account of DRS and avoid disincentivising the consumption of lower strength products ”

Shepherd Neame Raises £30,000 For Its Charity Of The Year, Kent Wildlife Trust

Faversham-based brewer and pub company Shepherd Neame has raised £30,000 for its Charity of the Year, Kent Wildlife Trust

Shepherd Neame chose KWT as its Charity of the Year at the star t of 2022, and fundraising activities by team members at the brewer y and across its pub estate have included taking par t in the Jurassic Coast Ultra Challenge in Dorset last May, organising a Royal Brewer y Bake Off competition as par t of Platinum Jubilee celebrations, sponsored pub walks, photography competitions and a series of summer beach cleans at four of its coastal sites

Shepherd Neame Chief Executive Jonathan Neame marked the end of the par tnership by presenting a cheque to KWT’s Chief Executive Evan Bowen-Jones last Friday (June 23) They met at Oare Marshes Nature Reser ve – just a couple of miles from the Faversham Brewer y – as the funds raised by Shepherd Neame during the past year are being put towards a new green energ y project at the site

Oare Marshes is a flagship site for Kent Wildlife Trust (KWT) designated as a Site of Special Scientific Interest (SSSI), Local Nature Reser ve (LNR), Special Protection Area (SPA) and Ramsar site The site suppor ts nationally impor tant numbers of breeding and over-wintering wading birds along the coast of the Swale Estuar y and wildfowl, egrets, bittern, and raptors KWT is planning on using Shepherd Neame’s contri-

bution to fund a new solar and wind power to electrify the reser ve (namely the building known as The Watch Tower), enabling their team to increase the number of education activities on the site and create more oppor tunities for engagement and income

Jonathan Neame said: We have really enjoyed par tnering with Kent Wildlife Trust during the past year to help raise awareness of their fantastic work to protect and improve habitats in the countr yside , coast and town for the benefit of the wildlife and people of Kent We are incredibly proud to present them with this donation, which is going towards a fantastic project just a stone’s throw from our brewer y I would like to thank the many customers and team members who have suppor ted our fundraising effor ts during the past year ” Kent Wildlife Trust’s Director of Fundraising Marcoms and Advocacy Tamarin Ward said: “We are incredibly grateful to Shepherd Neame and their amazing effor ts which will help us deliver a Wilder Kent

“Over the last year Shepherd Neame has raised much-needed funds and staff and patrons have given up their time to clean beaches, removing plastics and rubbish from our shoreline Their effor ts have been inspiring and directly contributed to improving the Kentish landscape Through collaborations like this, we strengthen and grow, taking meaningful action for nature together ”

Sustainability Initiatives Key To Attracting and Retaining Hospitality Staff

Better sustainability credentials and communication could hold the key for hospitality operators to attract staff, reduce turnover and ultimately increase retention, according to a repor t from leading food ser vice technolog y provider, Nutritics, and hospitality data and insights consultancy CGA by NIQ

The repor t, Sustainability Matters: What teams want and how brands can win, sur veyed UK hospitality employees to understand their perspectives on a range of sustainability issues and found that an operator’s environmental credentials can have a massive impact on their ability to recruit and retain talent

The repor t makes it abundantly clear that sustainability really does matter to hospitality workers More than nine in ten (94%) hospitality professionals say living an environmentally friendly and sustainable lifestyle is impor tant to them, notably more than the 70% of consumers who say they actively tr y to lead an environmentally friendly lifestyle

While a competitive salar y, recognition and job satisfaction are typically key motivators for employees to consider staying in a role , almost all employees sur veyed (94%) say that a company ’ s commitment to social and environmental responsibility is a significant factor when deciding where to work What’s more , half (50%) have accepted one job over another par tly because the company was more sustainable

Sustainability is also crucial to retention, with 84% of hospitality professionals saying they would be more likely to stay in their job for longer if their employer has, and continues to create a positive environmental impact With operators looking to reduce costs wherever possible , better environmental practice could help reduce recruitment costs significantly

Commenting on the findings, Stephen Nolan, CEO of Nutritics, said: “Staff are crucial to any brand’s engagement on this urgent challenge They are the people who will ultimately deliver sustainability strategies They are also highly stimulated by environmental issues and younger workers in par ticular are much more likely to be attracted to employers who share their concerns As we show in this repor t, good sustainability practice can be a ver y powerful recruitment and retention tool

In addition to identifying employee attitudes, the repor t also provides operators with potential answers and solutions

Employees want to work in an environment that reflects their own ethics and values However, with so many potential areas of focus, it can be difficult for operators to know where to star t The repor t seeks to point businesses in the right direction, by asking hospitality workers what they feel are the most impor tant subjects to tackle Recycling, reducing food waste and sustainable packaging (91%) emerged as the top priorities, so better stock planning and menu management, making recycling facilities easy and visible , cutting the use of

plastic and identifying recyclable alternatives are all ways in which an employer can demonstrate their responsibility

There is also a real enthusiasm for staff training and education (87%), a welcome sign that frontline teams want to be par t of the sustainability journey Plenty of online or in-venue training packages are available , including Knowledge Labs by Nutritics, to help staff understand more about Net Zero and cutting carbon footprints 85% want to work with sustainable suppliers while 84% favour local or sustainably sourced ingredients, showing the opportunity for buyers to work with suppliers and demonstrate responsible sourcing and labelling, both on menus and back-of-house

An encouraging 82% of hospitality employees see their workplace as a sustainable and environmentally friendly venue , however, only a quar ter (27%) think their workplace is proactive in reducing waste and energ y and prioritising ethical sourcing This ‘action gap ’ is a common theme , showing that there is currently a gulf between what staff think is impor tant, and what actually happens in practice

For example , while 82% of team members think that links with community sustainability initiatives are impor tant, only 21% obser ve them at their business – a huge gap of 61 percentage points On other issues like providing access to environmentally friendly transpor t, using local and sustainably sourced ingredients and staff training and education the number of staff who see action is less than half those who think they are important More positively the gap between impor tance and action on recycling is just nine percentage points and it’s relatively narrow on food waste reduction too But these figures are conclusive proof that team members are not seeing nearly enough progress on the sustainability issues they care about Stephen Nolan concluded: “There’s a lot more for operators to do, but what’s clear is that they have real oppor tunities to engage their people and go on this sustainability journey together Staff are willing helpers on the mission to make hospitality more sustainable – they’re personally committed and grasp consumers ’ concerns, so giving them the freedom to suggest and deliver initiatives can accelerate meaningful change “Two-way communication with teams on sustainability issues is impor tant, but the businesses who can help educate them as well will be the ones who really notice a step-change in engagement, recruitment and retention ”

Sustainability Matters: What teams want and how brands can win, is available to download at https://nutritics1741847 hs-sites com/sustainability-matters-staff, alongside a sister repor t, Sustainability Matters: What consumers want and how brands can win Together, the repor ts deliver an exclusive and holistic analysis of the issue of sustainability across the hospitality sector

St Austell Brewery Reports Record Trading Results

St Austell Brewer y has posted record sales for 2022

Despite the challenging economic conditions, annual turnover grew by 34% to £209 2 million – surpassing prepandemic sales by 10%

The business also repor ted an increased underlying operating profit of £11 4 million in the 52-week period December 31 2022

Sales in the company ’ s managed pub estate have seen ver y strong growth in 2023 so far with momentum steadily building

In the 23 weeks to June 10 like-for-like (LFL) sales were up 12% with growth accelerating in recent weeks The last four weeks of trading to June 10 show LFL sales up 20%

Non-executive chairman Will Michelmore , said: “I am pleased to repor t that the company achieved record sales in 2022 and grew its profitability Despite the impacts of the pandemic beginning to abate at the star t of the year, the economic challenges facing the business continued to intensify due to external factors –largely beyond our control – which significantly increased the cost of doing business

“Against this backdrop, we still achieved sales growth, significantly improved the profitability of our beer business, and made good progress against our objective of releasing the full potential of our high-quality pub estate

“Despite the current challenging environment, we are optimistic about our long-term prospects and remain confident that we have the leadership, talented teams, and focused strateg y to ensure the company ’ s future success ”

New Award Winning Technology Can Save

Chief executive , Kevin Georgel, said: “We entered 2022 in a strong position, having seen our profitability recover to near pre-pandemic levels and with a refreshed and clear strategic direction However external cost pressures beyond our control have required us to navigate numerous challenges These include the extraordinar y increases in energ y costs, the highest rate of inflation for over 40 years, ongoing shor tages in the labour market, and reduced visitor numbers in our region

Despite these challenges we had a record year for sales In our beer business, the strength of our brands and continued improvements in efficiencies enabled us to also deliver record profits We remain fully committed to building on our brewing reputation, as highlighted when we invested into Nor th Cornwall’s Harbour Brewing Company in November

“Our underlying operating profits across the group were also ahead of the previous year The fact that we have increased profitability, despite the headwinds, is testament to our teams and our tenants I would like to thank them all for their continued hard work and commitment

“We remain committed to ensuring that a visit to one of our pubs, or drinking one of our beers, represents good value for our customers and does not become an occasional treat Therefore , we have sought to mitigate the cost increases as best we can and improve the overall experience However the withdrawal of Government suppor t and the increase in taxation and regulation is adding to the already escalating cost of doing business which disincentivises investment

“Having successfully completed our refinancing in March, we continue to have significant headroom in our funding This will allow us to continue investing in our business and pursuing attractive acquisition oppor tunities However, we urge the government to work harder to create conditions which incentivise investment and suppor t businesses that are committed to growth

“In summar y, we are confident that our financial performance compares strongly with the market and builds on our recover y from the pandemic We remain focused on unlocking the full potential of our business and taking advantage of growth oppor tunities which lie ahead ”

Just One Third Of Brits Say Bosses Do Enough To Support The LGBTQ+ Community

Fewer than a third of Brits (28%) say their workplace adequately suppor ts the LGBTQ+ community, according to the latest research from Greene King

The sur vey of 2,000 Brits was commissioned by the pub company and brewer to explore the different ways both employees and customers can suppor t the LGBTQ+ community

While data shows suppor t for the LGBTQ+ community is strong across the UK, with 42% saying they consider themselves an ‘ally’ to the community – it’s clear from the results that more action is needed from employers

When it comes to workplace policy, use of pronouns (30%), came top of the list of ways employees can suppor t the community At Greene King, team members are encouraged to share their pronouns on their email addresses and signatures as well as their Teams profile to demonstrate allyship for fellow team members from the LGBTQ+ community and as a way to show respect for the gender identity of all its team members by helping to remove assumptions around a person ’ s gender

When it comes to other ways to suppor t the LGBTQ+ community, having a dedicated gender identity policy (25%), having gender neutral bathrooms (23%), having an LGBTQ+ employee group (20%) and donating to LGBTQ+ charities (20%) were voted as the top ways employers should show suppor t

While the research shows there is a clear appetite for LGBTQ+ suppor t amongst Brits, there are some areas, such as gender identity, that are still an unknown quantity to many

When questioned on use of a transgender person s chosen name , 34% said that while they would use it, they d struggle to remember it A fur ther 17% said they d only use the name if they had to, and 8% said they d never use it at all

Opening up a conversation about LGBTQ+ issues is often easiest in a familiar setting, and according to the

latest data, the pub was voted as the perfect place to have an open discussion with a friend by 4 in 10 Brits (38%), beating out restaurants (29%) and the workplace (14%)

To help raise awareness of the need for allyship in Pride month and beyond and to show how easy it can be to open up a conversation with a friend or loved one – Greene King par tnered up with celebrity quizzer and LGBTQ+ ally Jenny Ryan, to debunk common myths about LGBTQ+ issues

Jenny Ryan, TV personality said: “Research from Greene King shows that a huge number of people see LGBTQ+ issues debated across social media, where there’s ver y little scrutiny or fact checking going on Ever yone is absolutely entitled to their own opinion but it’s impor tant to be informed before you speak out on issues at the hear t of the community

“No one is expecting you to be up to date with ever y single issue – but if you ’ re unsure about someone or something – whether that’s in the workplace or at home , there’s absolutely no harm in asking politely If you need someone to talk to, either about your own experiences or those of a loved one , Switchboard LGBT is the place to go ”

Assad Malic , Greene King s chief communications and sustainability officer, and board sponsor for The Village Greene said: “It’s clear from our recent study that the humble pub is a fantastic place to open up a conversation about issues experienced by members of the LGBTQ+ community Therefore , we need to do ever ything we can to ensure our pubs are a safe and welcoming space for all, regardless of gender or sexual identity

“We’re proud of the steps we ’ ve taken, from the creation of The Village Greene to the fundraising work for Switchboard LGBT, but we have more to do It’s clear that both employers and customers want to see more action when it comes to LGBTQ+ suppor t, and we ’ re committed to offering this at ever y level of the business, to ensure pubs remain at the hear t of the community for all ”

Craft Guild Of Chefs Reveals National Chef Of The Year

Semi-Finalists After ‘Exceptional’ Standard Of Entries

Following an outstanding standard and number of entries for the National Chef of the Year, the judges have whittled entries down to just 40 semi-finalists Throughout the day, competitors have been ner vously awaiting a courier deliver y with a Continental Chef

Supplies (CCS) jacket and crocker y gifts from Churchill At the judging some of the biggest names in the industr y praised the overall standard of entries describing the level as ‘exceptional’ and ‘ one of the strongest set of entries

To enter, chefs had to design a three-course menu following a challenging brief set by Chair of Judges, Kenny Atkinson All entries were judged anonymously with different judges scoring each course along with some looking at the overall balance of the menu

THE CHEFS WHO HAVE MADE THE NEXT STAGE OF THE COMPETITION ARE:

• Adam Fisher, head chef, Pennyhill Park Hotel

• Alex Angelogiannis, senior sous chef, The Glenturret Restaurant by Lalique

• Arbinder Dugal, owner, Arbinder’s At Home

• Ben Boeynaems, executive chef, The Beaumont Hotel

• Charlotte Vincent head chef The Candlelight Inn

• Chris Loye owner Flavour Chocolate

• Christopher Beavis, executive chef, Royal Air Force Combined Ser vices Culinar y Ar ts Team

• Cleverson Cordeiro, head chef, Frog by Adam Handling

• Craig Edgell, head chef, Buoy and Oyster

Danny Young, head chef, Por t Gaverne Hotel

• Elly Wentwor th, executive chef, The Holland Group/The Angel Restaurant

• Fergus Wilford, senior sous chef, Fallow Restaurant

• Grahame Wickham, head chef, Guards Polo Club

• Iain Gourlay, head chef, Cringletie House Hotel

• Jamal Bendghoughi teaching chef Le Cordon Bleu

• Jethro Lawrence development chef Apetito UK

• Jozef Rogulski, executive head chef, The Stafford London

• Kacper Walor, development chef, Bubble Food

• Karl O’Dell, head chef, The Monarch

Kyle Bowman, development chef, Sodexo

Lee Parsons, owner, The Parsons Table Restaurant

• Marc Billings, head chef, Prestwold Hall and Hall Barns at Prestwold

Sam Clover, head chef, The Peacock Inn

• Sergio Cinotti, head chef, Gem 42

• Mark McCabe , owner, The Ethicurean

• Matthew Smith, head chef, Inver Restaurant

• Michael Bullard, head chef, Estelle Manor

• Oliver Dovey, sous chef, Coutts & Co, Baxterstorey

• Olivier Cer tain, head chef, The Bittescombe Inn

• Paul Leonard head chef Forest Side

• Richard Sharp development chef chefsTABLE at TRUEfoods

• Rohan Wadke , owner, Rohan’s Kitchen

• Ruth Hansom Rigby, head chef, Swinton Estate

• Ryan Gibson, sous chef, Morston Hall Hotel

• Simon Webb, executive head chef, Baxter Storey

• Stefan Sewell, head chef, RAF Honington

• Steven Halligan, chef patron, Restaurant Metamorphica

• Tom Bennetts, head chef, Driftwood Spars

• Vladimir Hromek head chef South Farm Wedding Venue

• Yiannis Mexis head chef Hide

These for ty chefs have just a few weeks to complete the next stage of the competition which involves focusing on ‘One Humble Ingredient’ Competitors are required to create an innovative vegan signature dish suitable as an amuse bouche or small first course Semi-finalists are also asked to share fur ther information on their initial three course menu entr y which gives them an oppor tunity to share details on their recipes and why they created the dish they did

Chair, Kenny Atkinson who is chef patron at House of Tides and Solstice in Newcastle said: “Judging these entries was a difficult task, not only because of the number we received, but the standard was so strong with only a handful of marks separating a large number of chefs The brief has really captured the attention of the industr y and it’s been great to see the creative ways chefs have thought about costs and reducing waste I’m really interested to see how the chefs interpret the next challenge focusing on a humble ingredient Having seen so many incredible dishes I know the judges are in for a treat at the final ”

Competition director, David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland added: “It’s been fantastic to see chefs from such a wide variety of culinar y backgrounds enter this year and we ’ ve seen entrants from some of the most talked about establishments in the UK The entries reflect how impor tant this competition is for shining a spotlight on the most up and coming talent If you ’ ve been given a shot at the title this year then really go for it as we ’ ve already seen the incredible oppor tunities that winning has given our current title holder, Ben Murphy It could literally change your life If you ’ ve missed out, then please come back next year as it really was extremely close this year

National Chef of the Year is not only the most sought-after culinar y title in the UK, but the winner will take home a host of impressive prizes including culinar y experiences, equipment and trips of a lifetime

Hospitality Rising Scoops Prestigious Award For Best Customer Engagement And Experience

Leaders behind the biggest hospitality recruitment initiative in the UK, Hospitality Rising, are celebrating after being named winners of the highly coveted Marketing Society Best Customer Engagement and Experience Award 2023

This esteemed accolade ser ves as a testament to the movement’s unwavering commitment to delivering exceptional customer experiences and revolutionising the recruitment landscape

The award recognises organisations that have demonstrated remarkable innovation, creativity, and dedication in engaging and delighting customers

Throughout its journey, Hospitality Rising has attracted over 100,000 job applications while consistently prioritising customer satisfaction by adopting innovative strategies and technologies to bolster the industr y

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “We are incredibly honoured and proud to receive this recognition from the Marketing Society

“This award fur ther solidifies Hospitality Rising’s position as a trailblazer in the industr y, setting new benchmarks for customer-centricity and redefining the boundaries of excellence

“It is also a testament to our unwavering commitment to delivering exceptional customer engagement and experience I want to extend my sincere appreciation to our dedicated team, whose hard work and passion have made this achievement possible ”

Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young,’ has gone from strength to strength since it

was launched last October during a challenging time for the industr y

The agencies involved in the campaign include Ogilvy UK, VCCP, Forever Beta, Antler Social, Smithfield, Saved By Robots, Tigerbond, Wildstorm PR and the Four th Angel

Suppor ted by some of the world’s most successful hospitality leaders and best-loved chefs, #RiseFastWorkYoung aims to entice new recruits by showcasing the oppor tunities and promise that come with a career in hospitality

The targeted social media-led campaign uses long-term branding building to drive awareness and change consideration to work in hospitality whilst also offering suppor ters unlimited job postings on the Hospitality Rising careers website

Mark continued: From day one , our goal has been to transform the recruitment experience for both candidates and employers in the hospitality industr y This accolade reaffirms that we are on the right path and motivates us to continue pushing boundaries and raising the bar even higher

“Through Hospitality Rising, we are tr ying our best to create a new era in hospitality by working with the best employers who care for their teams and are committed to changing it for the better

“We also want employers, role models and parents to shine a light on the oppor tunities and promise of where hospitality can lead This movement is all making the industr y a better place for all, including creating an environment that suppor ts young people and gives them the confidence to be the best they can be ”

Crafty Ayr Cocktail Connoisseur Crowned New Iron Bartender Winner

A crafty cocktail connoisseur from Ayr has been crowned this year s Buzzworks Iron Bar tender at an annual competition held by the leading hospitality group in par tnership with Flor de Caña rum

Elaine Ward, representing The Tree House and T-Bar in Ayr, shook off competition from 12 entrants across the group ’ s por tfolio to claim top spot for her ‘BBT’ black banana iced-tea inspired masterpiece

The annual competition, which this year, was held at Buzzworks brand-new, purpose-built bar training facility at its central suppor t office in Kilmarnock, challenged staff to show off their skills and create delicious cocktails that champion sustainability

This year ’ s winning concoction featured recycled banana peel, which combined delicious home-made sugar syrup with banana tea and Flor de Caña sustainable rum

Elaine’s creativity seen her walk away with the title of Iron Bar tender 2023 and the top prize of an overnight stay and a trip for two to the Fettercairn Distiller y in Fife , as well as a personalized bottle of 25year-old Flor de Caña rum

What’s more her cocktail will be featured on Buzzworks’ autumn drinks list for guests visiting any of the group ’ s bars or restaurants to tr y for themselves later this year

Elaine said: “I am delighted to have been crowned Buzzworks Iron Bar tender of 2023 and had so much fun developing my skills throughout the entire competition process

“Whether it was testing out my ideas, enjoying one to one mentoring sessions, presenting my final cocktail, or finding great friends amongst my fellow competitors, I made some fantastic memories and can’t wait to see my cocktail featured across the business later in the year ”

The competition was judged by Buzzworks’ Company Bar Manager David Howie; Bar Trainer Gavin Goslan; Flor de Caña

UK Brand Ambassador Mateo Or tiz and previous Buzzworks

Iron Bar tender winner Grant Cameron

Ahead of the event finalists were provided with hands-on mentorship by David who provided top-tips and exper t advice to the team He said: “This is the four th year of our Buzzworks Iron Bar tender competition and the standard just keeps getting higher and higher

“The event really gives our team the oppor tunity to challenge themselves and improve their skills, and I was so impressed by the originality and ingenuity shown by all of those who chose to take par t

“We were blown away by the creativity shown on the night, which made our job as judges extremely hard There were sustainable twists on the classic espresso mar tini ser ved in coconuts and innovative creations with an eye towards Nicaraguan culture , but in the end, it was Elaine s banana inspired masterpiece that stood out the most ”

Whitbread Reports Strong Trading for Q1

Premier Inn owner Whitbread posted a jump in first-quar ter sales as it said consumer demand in the UK has remained strong

In the 13 weeks to 1 June , total revenue was up 19%, with UK revenue up 16% and a 124% increase in Germany Like-for-like sales growth was 14% and 63%, respectively

Total UK accommodation sales were 18% higher versus the same period a year earlier while LFL accommodation sales were up 16%

Whitbread said consumer demand in the UK has remained strong and Premier Inn delivered an “excellent” operational and financial performance

Whilst there was good revenue growth in both the regions and London, demand was par ticularly strong in London

In Germany, meanwhile , Whitbread said the recover y in market demand continued during the first quar ter

The group said the strength of its overall performance and forward booked position has increased our confidence in being able to deliver a strong first half result in FY24”

Chief executive Dominic Paul said: “In the UK, our market-leading brand and value-led customer proposition is continuing to deliver impressive revenue growth and a healthy revpar premium versus the wider midscale and economy market

“The structural reduction in hotel supply, coupled with strong consumer demand, is highlighting the strengths of our differentiated business model as evidenced by our continued strong performance Our forward-booked position into Q2 underpins our confidence in being able to deliver a strong first-half result

He continued: “Our business is in great shape and trading well Given the lack of branded supply growth and permanent decline in the independent sector, I am confident our business model will continue to deliver as we strengthen Premier Inn’s position in the UK, unlock our potential in Germany and maximise long-term returns for our shareholders "

Hat-Trick Of Bank Holidays Boosts Hotel Sector In May

The UK hotels sector benefitted from a starker increase in room rates than usual in May as the hat-trick of bank holidays helped to boost demand according to the RSM Hotels Tracker

The data, which is compiled and produced by Hotstats and analysed by RSM UK shows average daily rates (ADR) of occupied rooms increased from £138 38 (April) to £150 12 (May) The London hotels market saw an even bigger increase from £218 58 to £239 16 Room rates are up 15% in both the UK and London when compared to May 2022

Occupancy rates rose slightly from 73% (April) to 74 7% (May) for UK hotels and from 74 3% to 76% in London

Revenue per available room (RevPAR) jumped from £100 96 (April) to £112 08 (May) in the UK and from £162 51 to £181 74 in London UK hotels also benefitted from an uptick in gross operating profits from 31 5% to 37% in May, after taking a slight decrease the previous month, and were up from 37 7% to 43% in London

Chris Tate , head of hotels and accommodation at RSM UK, said:

‘The hat-trick of Bank Holidays, and an influx of overseas travellers for the King’s Coronation, undoubtedly resulted in a bullish performance for the hotel sector Demand is robust and, although we expect hotels to

perform well during the busy summer season, May has provided a better boost than usual for the industr y RSM’s latest consumer survey shows people still want to book breaks away and are doing so while households rein in their spending in other areas such as eating out

‘Hotel investors are looking for new hotel builds but the rising costs are delaying and even preventing such projects from going ahead This will have an impact on supply and feed into the current pent-up demand for hotel bookings, which could mean RevPAR continues increasing While other areas of leisure and hospitality are seeing insolvencies rise , the hotel sector appears to be performing well ’

Thomas Pugh, economist at RSM UK, added:

‘The hotel sector epitomises the recent resilience of the UK economy where demand has remained robust despite the cost-of-living crisis and rising interest rates

‘However, consumers are taking out less credit and are using savings to pay down expensive debt It now looks more likely that the lagged effect of the huge rise interest rates that has already happened, combined with the risk of fur ther rate rises, tips the economy into recession later this year or in early 2024 This will impact on consumer demand and affect spending on discretionar y items like holiday bookings ’

Pledge to Do ‘Whatever We Can’ to Save Brighton Pub

The owners of a Brighton pub may be forced to close in just two months unless it can turn its for tunes around, have been given a boost as the deputy council leader has promised to help saying “ we will do whatever we can ” to save the pub

The Bevendean Cooperative Pub, affectionately known as “The Bevy”, is Brighton’s only community-owned pub, and was founded in 2014 by residents to replace The Bevendean, which closed in 2010

The team behind it have admitted to having “ never really turned a profit” in the nine years it has been open, with souring energ y costs contributing to the current plight

Deputy leader of Brighton and Hove City Council Jacob Taylor, who represents the Moulsecoomb and Bevendean ward has said the par ty is “committed” to tr ying to help in “whatever way we can ” to save the pub from closure

He said: “The Bevy is a true community asset Like many across the hospitality sector it’s facing tough circumstances Residents and others across this community have made it work for years We love it, and so

we re concerned about the challenges the pub faces

As a team of three Labour councillors, we re committed to engaging with the pub and community to tr y and help in whatever way we can ”

The Bevy, the countr y ’ s only community-owned pub on an estate , is holding a public meeting about its future on July 1 at 2pm at the pub

A spokesman for the pub said: “Despite massive cost-cutting and the amazing effor ts of Lizanne and her team, it’s becoming a real struggle Add to this, grants dr ying up, the cost of living crisis and inflation through the roof with people having even less money to pop out for a pint, we are running out of optionsHe said: “Pubs are closing across the countr y – even Wetherspoon is shutting down branches “We don’t want The Bevy to be the first and last community pub on an estate ”

People can buy shares in the pub for as little as £10 a year to help staff continue their work to provide a community hub for residents

New Beginnings For Nailsea Pub As New Management Partner Takes The Helm

An investment by independent pub company Punch Pubs & Co has helped to relaunch a Bristolian pub with a new face behind the bar just one of the many changes

The Moorend Spout sits within the town of Nailsea and is just a stone’s throw away from the sea and the bustling city of Bristol Thanks to the investment, the pub has undergone a dramatic refresh with several elements being reinvented and adapted with the hopes of bringing it back to life

Positively, one of the biggest changes, is the addition of new Management Par tner Fernando Kucmanski, who is taking the helm and hoping to drive the pub into new beginnings

No stranger to the pub trade , Fernando has a histor y of managing pubs and now, alongside his wife , Noeli and their daughter, he is excited to see what the future has in store for them

Fernando said: “We recently had our first bank holiday in the pub, and we didn’t expect it to be so busy We’ve had great feedback from really happy customers, and people have been so positive

“I’ve always been a salesman and when this oppor tunity came along, I couldn’t wait to get star ted The pub has been refurbished, but it’s still classic , my family and I are hoping to have some great memories here ”

Punch Pubs & Co Operations Manager Helena Perr y is optimistic that with a new face behind the bar, a fresh menu and enter tainment, the sky is the limit for this popular local

Helena said: Fernando s presence is just what The Moorend Spout needed and with the investment from Punch I am confident that these exciting changes are going to be popular with the locals In the first few weeks of trading, Fernando is already off to a great star t, so the only way is up from here onwards

Products and Services

Summer Ready with Alliance Online

As temperatures soar and our summer begins, we Brits star t to more readily look for oppor tunities to eat out and enjoy a weekend staycation As a result the hospitality industr y sees an influx in business so needs to be ready for the summer season At Alliance Online we have a wide selection of essential products for restaurants and hotels across the nation for this summer

POLYCARBONATE IS IN

Polycarbonate glassware ranges are becoming increasingly popular for several reasons Not only do they have brilliant impact resistance but also have chip mark, and shatter resistance too Utopia’s Lucent Polycarbonate Glassware features a wide range of with the look of stunning glassware with the practicality of polycarbonate The super stylish Lucent Eden Cocktail Glasses are ultra clear, safe , and durable whilst the stunning Gatsby range boasts a cut glass effect to give its vintage look and feel The exquisite Diamond stemware collection replicates the look of refined stemmed glassware with the versatility of polycarbonate

BONNA CROCKERY

The first thing to note when it comes to carefully selecting the appropriate crocker y for a commercial establishment should always be practicality Another aspect that is of paramount impor tance in the decision is suitability, think of a bar or restaurant like a jigsaw where each piece needs to be perfect to ultimately create the ideal atmosphere and customer satisfaction The impressive thing about the new Bonna range is that both requirements are met effor tlessly, each product range of Bonna delivers something unique that sets it apar t from the others Whether it be sentimentality joy peace or any other feelings, there is a Bonna range catered towards your demographic

LATEST FRONT OF HOUSE

Discover the latest products that can reinvigorate passion in your commercial establishment or introduce a new atmosphere and ambience to proceedings Here at Alliance Online , we have worked with industr y-leading brands to provide a peerless and comprehensive range of products for the last 25 years Each product has been carefully selected to meet industr y standards of the professional hospitality industr y In our time of operations Alliance have become a market-leading supplier of crocker y, cutler y, napkins, glassware , signage , bar and restaurant supplies For a digital copy of our Front of House brochure simply navigate to our site www allianceonline co uk and within the Trade section select Digital Brochures and you will find it in our digital catalogue’s librar y See the adver t on page 12 for fur ther details

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset we understand the diverse dietar y preferences of your patrons whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

As a trusted supplier to independent shops pubs and the hospitality industr y we offer a range of sizes in all our products for direct reselling

Our vibrant packaging is designed to catch the eye , while the contents are sure to satisfy From our stackable pots which optimise your shelf space and fit most cup holders to our elegant mason jars which add the " wow factor" to any display

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special

WHY CHOOSE ROBERT'S DORSET?

Established in 2011 we are a family-owned and operated business At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

Sheppy ’s Launches Apple’ing New Cider In Time For Summer

All of the flavour and none of the cider-effects introducing Sheppy’s new Low Alcohol Cider with Raspberr y Landing just in time for the warmer weather and peak cider season, the world-renowned Somerset cider brand has captured summer in a bottle with the launch of its new low alcohol cider Available exclusively from Sheppy s webshop in 500ml bottles, RSP £21 50 for 12 bottles, it s perfect for those looking to enjoy the flavours of cider without the alcohol

Crafted on the Sheppy’s Cider Farm to have the same flavour profile as Sheppy’s classic ciders, the new low alcohol variant is made using a carefully selected blend of Somerset’s finest traditional and desser t cider apples and pure raspberr y juice , but has an ABV of just 0 5% The deliciously refreshing drink combines the crisp, fruity taste of apples with the sweet, tang y flavour of raspberries to deliver an exquisite

option for those looking for a low-alcohol drink without compromising on taste

Fur thermore , as with all ciders with fruit in its range , Sheppy’s makes a point of using pure fruit juice to avoid an overly sweet taste and there isn t an ar tificial flavour in sight Plus the new thirst quencher is naturally gluten-free and vegan friendly too

As one of the oldest cider makers in the world, Sheppy’s knows a thing or two about crafting the perfect blend using traditional cider-making techniques and the new Low Alcohol Cider with Raspberr y is sure to make for a ‘berr y ’ good star t to British summer time

Visit www.sheppyscider.com for fur ther information or see the adver t on the facing page

come

Free on Loan from Verde Coffee

Are you looking for a coffee machine and coffee bean supplier who can help you provide the best coffee around while also help maximise your profits?

Here at Verde Coffee we offer our customers exquisite machines carefully ser viced and inspected by our in-house engineering team, and all the additional equipment required to help you set up your coffee ser vice!

With ever y Free on Loan offer our trained engineers will provide full training on the machine and equipment as well as show you and your staff how to get the best out of our coffee beans through a selection of best-selling hot beverages

From £215 per month you can get a 2 group machine , a grinder, essential equipment, 4kg of coffee beans and free goodies to help you get star ted All Free on Loan packages

Ready To Work Together On Food Waste?

The UK government aims to stop food waste to landfill by 2030

In China, menus now note the weight and content of a dish to stop overordering In the US, $370 billion in clean energ y solutions is pledged by the Biden-Harris administration, which allows hospitals and universities to fund food-waste-to-energ y recycling technolog y

Dishwashing manufacturer Meiko is at the forefront of rapidly developing food waste recycling technologies across Europe Food waste naturally comes back to dishwash areas and exciting changes are coming to suit large-scale caterers like hospitals and small-volume food waste producers such as high street restaurants cafes and takeaways

Anaerobic digestion will be at the hear t of future solutions because it is selffunding and generates clean energ y and fer tilizer

Small-scale waste producers could benefit from collaboration Shared local recy-

even higher profit margin! (around £2250 per case)

Considering all of your equipment and maintenance costs are covered in your monthly payment the Free on Loan deal can be a real profit centre for your business

We want to help all of our customers become as profitable as possible , your success is our success With over 20 years of experience we can advise you on how to get the most out of your coffee machine We can also assist with marketing supplies and have a range of add-on sale products which your customers will find too good to resist info@verdecoffee co uk 0800 980 6009

cling by high street cafes and restaurants could see farms and growers buying the fer tilizer while local homes and businesses use the energ y Big waste producers such as hospitals universities and food manufacturers will have on-site recycling systems that capture , process and store food waste before sending it for processing to generate energ y

The future is wide open for the rapidly developing AD technolog y, which is experimenting with mixing different waste streams to generate even more power than each stream separately

One thing is sure , caterers and food waste processing plants will help power the nation in future

PAUL

ANDERSON,

MD, MEIKO UK

Meiko manufactures the MEIKO GREEN BioMaster® waste recycling system, which conver ts fr ying oil, coffee grounds, fats, peelings, plate waste , flower stalks etc into fuel for anaerobic digestion

BioMaster comes in small, medium and large-scale solutions It s ver y hygienic , easy to use , fits into counter tops or works as a stand-alone unit And it is easy to share!

See the adver t on page 9 or visit https://www meiko-uk co uk/en/products/food-waste-systems

Products and Services

What Can a TROLLEY Do for You?

Trolleys can be an invaluable way of increasing spending per head This could be through offering a cocktail champagne by the glass a cheese course at the table or even tempting your customers with delicious desser ts

VISUAL APPEAL IS EVERYTHING!

Many customers feedback that their trolley pays for itself ver y quickly and they are often searching for a different type of trolley to add to their collection

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

Restaurants, pubs, hotels, conference centres, and coffee shops are sure to find a

model to suit their décor Euroser vice trolleys range from ver y traditional designs to more contemporar y models

ANY TROLLEY, ANY SIZE,

ANY COLOUR!

The use of a trolley will not only enhance your ser vice but alleviate all too frequent staff shor tages to ensure a swift and elegant ser vice

Trolleys are invaluable to good ser vice and with a choice of style and colours to suit your environment, you are sure to find the right trolley for you

Contact our friendly sales team today and find out how much a trolley can do for you!

Freephone: 0800 917 7943 e: sales@euroser vice-uk.com visit www euroser vice-uk com or see the adver t on page 7

Do You Need a FAST, Easy-Fit Washroom Upgrade?

RapidFit by Rearo is an instant solution for washroom surfaces

Designed to accommodate time-constrained commercial washroom projects, Rearo’s ‘off-the-shelf ’ RapidFit range is the perfect, fast solution for projects requiring toilet cubicles or vanity units

Washroom design plays a vital role in the overall appearance of your company branding and can have a lasting impression on visitors – that’s why Rearo offers a dedicated core range of nine high-pressure laminate décors within the commercial washrooms range

The RapidFit finishes were hand selected by the Rearo design team with colours and textures chosen to ensure compliance with The Equality Act and future-proofed for a minimum of three years The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours Par ticularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels

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

RapidFit toilet cubicles vanities and IPS are available in either an MR MFC or Compact Grade Core

Suppor ted by a five-year manufacturer guarantee , MR MFC is ideal for light to medium-traffic spaces For higher traffic areas requiring a little added durability, choose the RapidFit Impact range Completely water resistant, this solid-grade laminate core is ideal for humid and wet environments and backed by a comprehensive ten-year guarantee

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities Matching IPS can be made to order in only 3-4 weeks

Ask your fitter/joiner y/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance Or, order your RapidFit washroom now

0141 440 0800 commercial@rearo co uk www rearocommercial co uk

See the adver t on page 15

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 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

• W ne tastings

S gnificant discounts

• Online accounts

• Handling of al shipping & log stics from vineyards Decades of exper ence in hospitality

• Help with food & w ne pair ing

• Sourcing rare wines

The option to buy sma ler quantities

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

Vanity Group Introduces Floating Non Refillable Bottles

In-Room Amenities That Float Above The Rest

VANITY GROUP, industr y exper ts in guest cosmetics and products, launches its Floating Non Refillable dispenser solution – the newest fashion-forward, ultra hygienic floating display for hotel bathrooms across the globe

Renowned as being hospitality’s house of beauty, VANITY GROUP’s Floating Bottles are their latest innovation offering a concealed bracket that is flawlessly secured to the wall displaying chic hair and body care Designed for Housekeeping to replace with ease , the non-refillable floating solution is tamper proof, super hygienic and avoids the risk of cross contamination has a discrete fill line and requires minimal upkeep – saving on operational costs

With sustainability at its core , the bottles are created using OceanBound Material, made from plastic waste that is at risk of ending up in oceans which is collected and recycled into reusable pellets and manufactured into the packaging

VANITY GROUP Founder & CEO Paul Tsalikis said: “We believe innovation and sustainability should harmo-

niously co-exist Our Floating Non Refillable Bottles are design-led, guaranteed tamper proof, eco-friendly, and are one of the most hygienic solutions in-market today

He continued: “Around the globe our hotel par tners have shared staff shor tages - especially within Housekeeping depar tments - are causing operational strain Our Floating Non Refillable Bottles are a solution to this, allowing Housekeeping teams to safely replace empty bottles within a matter of seconds

Created for VANITY GROUP’s esteemed por tfolio of over 40+ progressive brands including KARL LAGERFELD, Jo Loves by Jo Malone CBE, KEVIN MURPHY, TEMPLESPA and Carner Barcelona each luxurious formulation is Vegan Trademarked by The Vegan Society and cer tified by PETA’s Beauty Without Bunnies program

Hoteliers looking to provide an elevated hotel experience can do so with VANITY GROUP’s Floating Non Refillable Bottles For in-room amenities that float above the rest request samples via info@vanitygroup.com or vanitygroup com/en/contact See the adver t on page 19

Products and Services

Hospitality Uniform Trends for 2023

Hospitality is ever evolving, with uniform design playing a crucial role in creating a memorable guest experience Here at Simon Jersey we cover a wide range of professions, be it bar and restaurants, hoteliers, housekeeping or front-of-house , so are always at the forefront of the latest uniform trends Here we share just some of trends we ’ ve seen our customers adopting over recent months

1. THE IMPORTANCE OF COLOUR

Colours play a significant role in setting the tone and creating a cohesive brand image for hotels and restaurants We are seeing the industr y is embracing shades of blue green purple and ear thy tones

Above all, these colourways evoke a sense of calm and relaxation that softens the mood, creating a

visually appealing ambience In turn, they also contribute to a positive guest experience by enhancing mood and establishing a welcoming atmosphere

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

The hospitality industr y has been actively pursuing sustainable practices, and uniform styles are no exception A growing number of establishments are opting for eco-friendly uniform options that reduce their environmental footprint

Simon Jersey believes in building a supply chain ethos, from the sourcing of raw materials to its supply of customers We call it “respecting the garment life cycle ” We strive to source products built on the back of recycled materials, like recycled polyester from post-

consumer plastic

Above all, hospitality firms need to trust suppliers that practice the standards of product longevity By choosing high-quality sustainable uniforms, establishments can: reduce water and energ y consumption, decrease waste , and minimise the use of harmful chemicals

3 LIGHTWEIGHT UNIFORM

In the pursuit of comfor t and flexibility, lightweight materials have gained immense popularity in the hospitality industr y Traditional heavy fabrics have been replaced by innovative textiles of lighter weight For instance , recycled cotton and polyester blends microfiber and moisture-wicking fabrics These materials offer breathability, durability, and ease of movement, ensuring that employees can perform their duties comfor tably throughout the day Moreover lightweight uniforms contribute to a more professional appearance , enabling staff members to exude confidence while delivering exceptional ser vice

For more information on our range of hospitality uniforms and ser vices please contact our friendly team on sales@simonjersey com or 0344 499 4414

See the adver t on the facing page for details

Forward Vending and Catering Jamu Wild Water

Have you tapped into your sometimes over looked profit maker COFFEE Yep you read that correctly and with costs to produce a cup of coffee star ting from as little as 27p per cup per cup depending on your choice of coffee and equipment, from pods to give you a consistent top class drink ever y time without

satisfaction , gives the oppor tunity to create custom for different times of the day for instance a good coffee menu lends itself to cake and coffee mornings and retails anywhere between £1 75 to £3 50 per cup The oppor tunity from expanding your coffee menu is endless

Forward Vending and Catering Limited have over 50 years experience in helping pubs and restaurants create a system just right for each site and are ready to help you find the best coffee solution for you so star t your profits coming in NOW!!!

Call us on 0800 44 44 43 or email BILL@FORWARDVENDORS CO UK

See the adver t on page 3 for details

Is It Time For Some Fresh Promotions?

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

Luquel - Revolutionising the World of Water

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

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 or see page 2

The Future in Pub Entertainment Is Here Right Now

Keeping the customer entertainment offering fresh and appealing is critical for licensees in of 2023 as we move in to the next generation of the Metaverse , AI and NFT worlds of technolog y!!! So is Our touch screen enter tainment system, The Enter tainer Lite is changing the way licensees manage their enter tainment, providing the ability to plan captivating events calendars and increase revenue The system is crammed with music videos karaoke bingo race nights quizzes games and adver tising features now featuring the ability to Request music by your phone • Online Adver t sing “ you can be anywhere in the world

ter

“send to your venue Karaoke/Music Request ng via the App Interactive Quizzing

The Enter tainer lite means licensees take total control of their enter tainment rather

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

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 see the adver t on page 15

Food Safety

Allergy Insights: The Implications for Food Business

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

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 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 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

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 impor tant 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 crosscontamination or how the risk is communicated to the customer

Elevating Food Safety with Innovative Temperature Monitoring Solutions

Logicall is revolutionizing temperature monitoring with their advanced LoRaWAN technolog y, ensuring precision, longevity, and convenience Their state-of-the-ar t temperature probes are designed for cold storage units, offering real-time insights, extended batter y life , and versatile monitoring capabilities

Equipped with LoRaWAN technolog y, Logicall’s temperature probes capture readings ever y 5 minutes, allowing for continuous monitoring of fridges, freezers, and cold rooms With a remarkable batter y life of 6-8 years, these probes provide long-lasting performance , reducing replacements and maximizing cost savings

Logicall s temperature probes are versatile and adaptable to diverse moni-

toring needs The probes feature an external probe for measuring core simulant temperatures, providing accurate insights into both air and core temperature conditions This innovative feature ensures precise monitoring of food products, leaving no room for compromise

For food-specific temperature checks Logicall offers their Bluetooth food probe This por table and user-friendly device enables quick and easy temperature measurements during the cooking process Simply inser t the probe into the food product, and the temperature data is instantly relayed to a tablet or compatible device This seamless integration of Bluetooth technolog y streamlines food temperature monitoring, making it faster, more efficient, and enjoyable Monitoring temperature is only par t of the equation Logicall s system offers a range of aler t options to address temperature breaches promptly Instant aler ts through text messages, emails, or audible wall-mounted alarms ensure swift action to prevent food spoilage This proactive approach saves stock, reduces waste , and upholds food safety standards with confidence

With Logicall’s solutions, reliable wireless communication is made possible through LoRaWAN technolog y Effor tlessly monitor temperature conditions in diverse locations, from expansive storage facilities to distant distribution centers This extended range capability ensures comprehensive temperature monitoring across your entire operation

In conclusion, Logicall s innovative temperature monitoring solutions bring precision, convenience , and efficiency to the food safety industr y LoRaWAN temperature probes provide real-time insights, extended batter y life , and versatile monitoring capabilities The Bluetooth food probe simplifies foodspecific temperature checks, making them faster and more efficient With instant aler ts and reliable wireless communication, businesses can confidently safeguard their products, minimize waste , and uphold food safety standards Let Logicall be your par tner in achieving excellence in temperature monitoring and taking your food safety practices to new heights

Visit www logicallmonitoring co uk or see the adver t below for further details

Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

restaurants provide complex matrixes, but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly the information, which is ver y prone to mistakes

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

you can find restaurants in your location on a map

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

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

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

Electronic Temperature Instruments Ltd

Temperature control is critical to ensuring a high quality and safe product is delivered to the consumer ’ s plate This is enabled by the constant har vesting and monitoring of data through wireless data loggers These are IoT-enabled devices which can provide catering facilities with the information they need to act immediately should any unforeseen issues arise when it comes to food temperatures

They transmit data via the cloud which is stored locally on PCs and other devices

The data is passed through a Wi-Fi router to a computer, regardless of where the user is based It stays locally on a hard drive so the user can access real, live temperature monitoring data wherever they are This ensures checks are completed correctly, issues are identified, and corrective actions are taken to reduce spoilage

Wireless data loggers are ideally suited to applications

where there are challenges in collecting real-time and recorded data, making them ideal tools for the likes of large retailers and catering enterprises which rely on industrial refrigeration units

Overfilling refrigerators and cool rooms with produce reduces the air flow and leads to hot spots, where bacteria can flourish even if you think you have the right temperature set on the dial To combat this, caterers should keep an inventor y of how much their stock needs to be refrigerated and use this technolog y to back temperature recordings ever y few hours so that it never goes above critical limits

Companies that can invest in the speed of their operation will reap rewards in a climate which is seeing growing costs to employ people Technolog y allows organisations to react faster to situations because of instant access to accurate data

www.etiltd.com

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

KEY BENEFITS TO RESTAURANTS

Meet regu ations for allergy information n one s mple step

Ensure your menu allergens are always accurate and up to date

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

• No need to re-pr int menus if 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 hello@allerg ymenu uk www.allerg ymenu.uk

See the adver t on the previous page for details

Mock Trial Food Allergy Prosecution Event

Caroline Benjamin Director of Food Allerg y Aware is organising their 3rd Mock Trial Food Allerg y Prosecution Event which takes place on Tuesday 26th September 2023

Previous attendees of The Mock Trial have stated that The Mock Trial Food Allerg y Prosecution was the best Food Safety Training Event I have attended!

Ever yone involved in a food business operation has a legal responsibility to ensure that the products they supply are correctly described and safe to consume The costs of getting it wrong are high Failure to control risks in food safety can result in a criminal prosecution regardless of whether any harm has been caused

The exper t Legal Team from Blake Morgan LLP and Six Pump Cour t Chambers will present the case for Prosecution and the case for The Defence The Judge will preside over the Cour t and will make his decision based on evidence presented

The delegates will assist the Judge in deciding the sentence by completing the exercise and applying the guidelines for sentencing which came into force in Februar y 2016 You will have the oppor tunity to be par t of the jur y (in breakout groups) which will ultimately play a significant role in the final sentencing of the defendant

During the Morning Sessions, attendees will listen to a variety of interesting speakers Dr Belinda Stuar tMoonlight who was the exper t witness in the Celia

Marsh Pret a Manger case will explain the key findings from this case We will also hear from representatives from The Food Standards Agency and Wakefield Council Other speakers include Iain Ferris from The University of Birmingham, who will discuss food laws and improvement notices

Cressida Langlands from The Free From Awards will highlight the businesses who work hard to offer Free

From products Ruth Holroyd-What Allerg y Blogger presents her own witness statement when she had a severe reaction eating out in a pub restaurant Sterling Crew, The President of the Institute of Food Science and Technolog y will host the event and make sure that ever ything runs smoothly

There will also be an oppor tunity for all delegates to network and make new connections

What past attendees have stated:

“I thought the event was excellent, FATC took an impor tant but extremely challenging concept and alongside Blake Morgan, executed it superbly The result was an incredibly informative and compelling conference” Tom Trever ton Director F2F

Early Booking is advised

https://foodallerg yaware co uk/events

Early Bird & discounted group rates for 5 or more available please contact Caroline Benjamin for fur ther details admin@fatc co uk or call 07732 637292

With 20+ Industry awards under our belt, there isn’t much we don’t know about producing delicious, nutrient packed ingredients and garnishes

Whether you want them sliced, diced or powdered; from ginger to sea buckthorn to watermelon – we’ll make it happen.

• Made in Kent, UK

• AA Grade BRC, M&S and Pret approved

• 100% allergen free

• No added sugar Minimally processed

• Vegan certified

• 12+ months’ shelf life

• Stock item or bespoke to suit your needs

Website: nimsfruitcrisps.com

Email: aidried@nimsfruitcrisps.com

Phone: 01795424238

Cambridge Regional College and Award-Winning Pasta Chef Otello

In May, La Pastaia and NOWAH arranged for award-winning pasta chef Otello to visit student chefs at the Cambridge Regional College culinar y depar tment Otello showed the students how easy it was to make a variety of fresh pastas, using a La Pastaia machine , before letting them make their own pasta; which they quickly turned into delicious dishes using simple fresh ingredients

Otello went on to explain he normally prepares and ser ves 100+ por tions of fresh pasta on a busy evening and that these types of machines make it possible for small kitchens to cope with such volumes, if they are organised Graham Taylor Head of Culinar y Ar ts Management Team at the college , joined the young chefs in the pasta making process, while

Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved Product’ Status from The Craft Guild of Chefs

Lamb Weston s exciting, innovative REALLY Crispy Fries have received the ‘Approved Product’ accolade , winning top marks with a rare A grade across all three varieties

A panel of highly regarded industr y chefs, appointed by the Craft Guild, rigorously tested the products to determine suitability quality and product excellence

Lamb Weston created REALLY Crunchy Fries to satisfy demand for unique sensor y dining experiences and sustainably-minded quality ingredients

These ground-breaking coated fries promise unbeatable long-lasting crunch sensation staying hot in excess of 30 minutes, setting new benchmarks for takeaway and home deliver y channels

Research and sales date across 10 years show diners love the look, taste and heat-holding benefits of coated fries, perceiving a rough or uneven outer texture as more ar tisanal/hand-crafted Lamb Weston combined this insight with data from chefs and guests that revealed the most impor tant attributes in choosing a high-quality frozen fr y are real potato taste , high level of crispiness and long-lasting crunchiness *

All the chefs were extremely impressed with the quality, flavour and crunchiness scoring REALLY Crunchy Fries top marks for feeling indulgent

“They were right up there , I could not say that there was a better fr y on the market at present ”

“Savour y, rich flavour ”

“Best fr y I have had that fries and bakes the longlasting crispness is ver y unique , adds a great dimension to the fr y ”

Lamb Weston’s UK Marketing Manager Pete Evans says: “We set out to create the crunchiest fr y ever, and with REALLY Crunchy Fries we ’ ve cracked it! This is a new exciting product 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 ”

REALLY Crunchy Fries are available in 9x9mm skinon, and 6x6mm and 9x9mm skin-off options

*W ndsor Edge Researc h QSR and CDR operator s 2021 Visit www lambweston eu or see the adver t on the facing page .

reiterating the impor tance for all chefs to continuously develop new skills, be up-to-date with culinar y trends, and strive for healthy and sustainable menus

NOWAH were delighted to suppor t the student chefs and staff at Cambridge Regional College , and will continue to do so in the future , by engaging talented professionals and providing student chefs with oppor tunities to familiarise themselves with equipment they’ll encounter in their professional careers

See the adver t on this page for fur ther information or visit https://nowah co uk/la-pastaia-products

New PEPPADEW® Bites - The Ultimate Bite to Pep Up Menus & Profits

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

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW®’s latest innovation is set to take menus by storm Made in the UK these delicious new bites balance the sweet, tang y flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb 100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ Extremely versatile , they’re perfect for star ters, sides, tapas, bar bites, or as an addition to sharing-platters Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu Crucially these delicious bites can also drive margin as over 50% of consumers would pay more for PEP-

PADEW® Bites than jalapeño poppersii, and each 5kg case offers a £200 return Their frozen format, 18month shelf life and versatility help minimise waste , providing a sustainable and cost-effective choice

Speaking of the PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd said:

“Now more than ever ever y par t of your menu needs to taste great, work hard and most impor tantly drive spend and margin PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trendsvi - from indulgence and meatfree to sustainability ”

PEPPADEW® Bites are available through leading wholesalers including Bidfood KFF and Eden Farms Visit www peppadewfoodser vice co uk for more information

For 60 years, La Pastaia has manufactured the best electric fresh pastamaking machines in the world The machines are simple to use, robust and reliable To show just how easy it is for anyone to make fresh pasta using La Pastaia machines, we demonstrated a machine to 16-year-old students, and then asked them to make and serve (starting with raw ingredients) 11 different pasta dishes in under 30 minutes

Check our website, Instagram and YouTube Channel to see for yourself Full training and pasta recipe book provided with each NOWAH La Pastaia

Chef's Buyer's Guide

Chef’s Special Crispy Coated – For A Crunchier Crunch

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

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 icecream, 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:

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 opera-

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

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

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

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

For fur ther information see the adver t on this page

tion 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

Celebrate Summer in Style with LittlePod

Summer is 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 further 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

Sustainable Resources

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

By Nathan Gray, Head of Sustainability at Reconomy (www reconomy com)

The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series

The hospitality industr y is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken

According to government estimates, consumers in England use 2 7 billion items of single use cutler y per year, with only 10% of these recycled This has a devastating effect on the environment and wildlife

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023

Plastic bowls cutler y balloon sticks plates and trays will be banned alongside types of polystyrene food containers and cups Consumers can no longer buy these products from businesses such as takeaways and retailers

With wide-ranging repercussions for the hospitality industr y, we share our thoughts on what this means and how businesses can embrace waste reduction and recyclability

IS THIS A GOOD IDEA?

While the government’s decision should be welcomed, it is impor tant to remember that the new products selected should be more sustainable than the single use plastics they are replacing If disposed of correctly some single-use plastics are recyclable yet issues arise when large quantities of these materials are littered

Businesses should ensure that they are not just switching to another single use alternative which isn’t much better than plastic Ensure that you are not opting for materials with ver y few recycling options and infrastructure available For example , compostable products may degrade quicker than plastics but this is pointless unless these can be segregated from other waste streams These will likely end up in landfill, producing methane or carbon dioxide

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

CONDUCT A PLASTIC AUDIT

One of the first things businesses should do is to identify ever y piece of plastic used during their operations The goal should be to calculate the total plastic weight used as well as the different types of plastic

Itemise each material so you get a complete over view of your operations Your audit should be separated into plastic items sent to waste , and those which will be recycled

Calculating the true impact of your enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across your workforce

REDUCE YOUR USAGE

A plastic audit should help you establish which single-use items you used in the largest quantities Tackle these first by tr ying to source more sustainable alternatives

This could involve a conversation with your suppliers to source easily recyclable materials It is best to take advice on what products are the most sustainable in terms of recyclability production and circularity cre-

dentials Wood cutler y, though more expensive , may be a better alternative as it is 100% renewable and contributes no plastic waste

CONSIDER REUSABLE ALTERNATIVES

If possible , tr y to promote products that are reusable such as steel cutler y plastic tableware and ceramic plates Of course this will be easier in closed environments such as offices canteens and restaurants This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with ever y drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times

RECYCLE AND REPURPOSE

Businesses should also look to extend the life cycle of their plastic products through recycling and reuse

The cyclical nature of this process allows materials to be reused again in your manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods

For any on-site waste , ensure that you have dedicated recycling bins available You should also brief your employees accordingly on which materials go where and the benefits of following this

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetar y award This could be a voucher or even a charitable donation

Sources

Far-reac hing ban on single-use plastics in England - GOV UK (www gov uk) https://www ovohydro com/visitor-information/stac k-cups https://www thebubble org uk/lifesty e/travel/the-hospitality-industr ys-over-relianceon-sing e-use-plastic/

Plastic Rec yc ling | Singlye- Use Plastics | Reconomy | Waste Management Rever se Vending - Reconomy

made from 100% aluminium Aluminium can be easily (and infinitely) recycled and reused – alongside domestic cans for example - instead of more pods contributing to landfill

Crafted from arabica specialty-grade coffee beans and medium-roasted, Gara promises a well-balanced, smooth taste to delight coffee aficionados Guests can indulge in a guilt-free cup knowing it's both ethically sourced and exceptional

Note: pods are compatible with Nespresso® original coffee machines, widely used in the hospitality industr y *Gara was voted the UK s Best Organ c Coffee at the So l Association s BOOM Awards 2019 No other coffee has had this tit e since those awards at the time of publ sh ng

Sustainable Resources

Why Hotels Should Be Offering

EV Charging

As people look to make more sustainable choices to reduce their carbon footprint and protect the planet, the number of EV drivers on the road is growing rapidly There are currently over 780 000 fully electric cars on the road in the UK as well as 500 000 plug-in hybrids (https://www zap-map com/ev-stats/ev-market/) With the sale of new diesel and petrol vehicles set to be banned in 2030, this number is only going to continue increasing –now is a crucial time for hotels to star t offering guests accessible and convenient EV charging Hotels can expect to welcome a wider clientele when they provide EV charging, as drivers often choose their destination based on the availability of charging The ability for users to seamlessly integrate charging into their stay greatly enhances the overall guest experience , as it removes any concerns surrounding range anxiety – guests are able to enjoy their visit whilst they charge up and leave with a full batter y This in turn helps build relationships between hotels and guests as it demonstrates the commitment to providing a convenient and comfor table stay

Offering this amenity also boosts occupancy rates and provides additional revenue generating oppor tunities through use of the chargers

EV charging facilities are not only crucial to improving guest experience , but also show a commitment to a more sustainable future Adding chargers to the network suppor ts the transition to a cleaner, greener way of transpor t The benefits of this sustainable initiative don’t end there – providing EV charging helps to differentiate hotels from competition, attracting guests who prioritise sustainability that are looking for a place to stay that aligns with their values

EVC recently entered an exclusive par tnership agreement with Macdonald Hotels & Resor ts to roll out bespoke EV charging solutions across their por tfolio of sites on a fullyfunded basis, covering the cost of installation and ongoing maintenance of the chargers This collaboration puts the hotels guests and the planet first, providing a seamless charging experience

Now is the perfect time for hotels to prepare for the EV revolution – avoid the rush in the future and contact EVC now for a bespoke charging solution

See www evc co uk or the adver t on the facing page for details

Riso Gallo – High Quality Rice, Produced Efficiently, Sustainably And With Great Care To Protect Our Natural Environment

Established in 1856 Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering premium rice to consumers around the world for over six generations

Excitingly, Riso Gallo is also now the first International rice brand to produce rice from sustainable agriculture making their premium best-selling risotto rice fully sustainable from field to fork!

All of the Riso Gallo premium rice varieties are produced from sustainable agriculture , as cer tified by the international “Farm Sustainability Assessment” Their high quality Carnaroli and Arborio grains are grown just a shor t distance from the company ' s headquar ters in the Pavia area, and cutting edge technolog y works in harmony with a skilled workforce to build a modern, robust agricultural model which respects both nature and the farming community itself to create a wonderful natural balance

Riso Gallo take great pride in collaborating with farms that respect their workers’ rights, and guarantees fair and stable prices to assist their farming suppliers with planning, which are agreed and confirmed before sowing begins

Sustainability and a commitment to plastic that is suitable for recycling are key to Riso Gallo’s production, and they have uniquely created their own Circular Economy within rice production, collaborating with various innovative star t-ups to give useful new life to by-products from the rice mill See the QR code for more information on these exciting new developments

Riso Gallo is delighted that its plastic vacuum packaging is now suitable for recycling, following the launch of a new, eco-sustainable plastic with a low environmental impact Riso Gallo are proud to be the first company to adopt this sustainable packaging, and the Gallo Risotto

Traditional, Arborio, Carnaroli, and Carnaroli Rustico are now in packs using FSC cer tified cardboard outers to protect the grains inside

The excellence of the products and the high quality standards of the Riso Gallo supply chain are guaranteed and endorsed by BRC , IFS cer tifications and the Sustainable Rice Platform scheme which leads to total reassurance for consumers who are cer tain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing

Visit

Sustainability In the Carpet and Textile Flooring Sector

Following significant growth in its membership network, Carpet Recycling UK (CRUK) is seeking fur ther engagement from the construction, facilities management and flooring sectors to reduce textile flooring waste such as broadloom carpets, carpet tiles, event carpets and underlay

The not-for-profit association is now working with 80% of the UK’s carpet and textile flooring manufacturers and distributors which puts it in a stronger position to represent the sector when it comes to discussions on favourable policy outcomes

Adnan Zeb-Khan: CRUK Scheme Manager says, “Moving forward, companies will need to demonstrate reductions in the use of new resources design products with recycling in mind including methods of identification of material make-up and consideration of reverse logistics for take-back schemes to suppor t reuse and recycling out-

comes Our members are making great strides with many developing products with recycling in mind, from single polymer ranges to ones made with recycled content ”

David Healey: Finance Director of CRUK member Saint Flooring, implemented waste material recycling throughout the company s nationwide sites in 2019 He says that membership of Carpet Recycling UK is contributing to its sustainability goals and helped achieve annual savings of up to £170 000 annually on disposal costs by reusing and recycling their waste materials

CRUK is the only organisation representing the carpet and textile flooring sector in the UK, which is helping to industr y to reduce waste diver t waste from landfill and become more sustainable Please visit www carpetrecyclinguk com for more information

Hygiene & Infection Control

Make Sure Your Business is Compliant with Legionella Testing

Regular testing for legionella in hotels and catering environments is of paramount impor tance Legionella bacteria thrive in warm water systems such as those found in large buildings, including hotels and catering establishments By conducting regular testing, potential sources of Legionella contamination can be identified and appropriate measures can be taken to mitigate the risk of infection, safeguarding the health and well-being of staff and guests

Regular testing allows for the early detection of any contamination enabling prompt action to be taken to eliminate the bacteria and prevent their spread This proactive approach reduces the likelihood of an outbreak occurring and helps maintain a safe and healthy environment

Regular testing for Legionella in hotels and catering environments is also crucial for compliance with legal and regulator y requirements It also helps to build trust and confidence among guests, who can be assured that appropriate measures are in place to protect their well-being

In conclusion, regular testing for legionella in hotels and catering environments is essential for preventing the spread of Legionnaires' disease ensuring the safety of water systems and complying with legal requirements By proactively monitoring and managing the risk of Legionella contamination these establishments can prioritize the health and safety of their staff and guests while also maintaining their reputation and avoiding potential legal issues

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 dissipate 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

In the ever-evolving hospitality industr y, creating unforgettable guest experiences is paramount

One way to achieve this is by incorporating high-quality outdoor furniture that not only complements the aesthetics of your establishment but also provides numerous benefits to your guests Hotel Buyer, a leading supplier of hospitality products, offers a wide range of outdoor furniture options that can elevate your hotel’s outdoor spaces to new heights

Hotel Buyer’s outdoor furniture selection features ergonomically designed chairs sofas loungers and tables that provide optimal comfor t without compromising on style With a variety of contemporar y and timeless designs Hotel Buyer s furniture seamlessly blends with any outdoor setting, whether it’s a rooftop terrace , poolside area, or garden oasis Crafted from premium materials such as teak, aluminium, and synthetic rattan, commercial products are designed to withstand UK weather conditions

By investing in outdoor furniture , you elevate the guest experience to new heights Thoughtfully designed outdoor spaces with comfor table seating arrangements encourage guests to unwind, socialize , and connect with nature Whether it’s savouring a cup of coffee on a sunny morning or enjoying a sunset cocktail these inviting outdoor spaces create lasting memories and leave a positive impression on your guests

Hotel Buyer s outdoor furniture collection offers a range of benefits for hospitality businesses seeking to enhance their outdoor spaces The combination of durability, comfor t, style , versatility, and customization ensures that your hotel’s outdoor areas become captivating and welcoming spaces for guests to enjoy By investing in Hotel Buyer’s outdoor furniture , you not only elevate your establishment’s aesthetics but also provide memorable experiences that differentiate your hotel from the competition

Sunny Days = Great Business

proof shelter provisions

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

Contact

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

THE SOMERSET GRILL COMPANY

The trend for wood-fired cooking in restaurants and caterers gathers apace , led by some prominent chefs, and embraced by a consumer more comfor table cooking, eating and enter taining outside

The Somerset Grill Company has taken the principles of the Argentinian WoodFired Asado, and created two Grills which overcome the main challenges of cooking with fire – easy temperature control, and simple fire and fuel management

Simply add logs to the integral Ember maker at the rear for a constant flow of cook-ready embers from 40 minutes after lighting – and continuously as long as you add more logs No more running out of temperature at the critical moment it is high output with quick cook times and big grill area for fast turnaround

To control cook temperature , simply wind the Grill surface up and down using the axle wheel – so you can sear at 350C at it’s lowest and warm or simmer at 50C higher up And with our larger Grande double , you get twin Grill surfaces operating height independently for

multiple cooking areas The unique V-grills prevent flare ups in-cook, and collect all fat and juice for re-basting or later use

Think steaks, slow roasts, smash burgers, fish, stews

Made in the UK by us the Grills offer high output opportunities for outdoor hospitality spaces, pop up events, and caterers

All off grid, wood-powered only Choose between free-standing models with integral woodstore stand and wheels to move around, or build in to your outdoor kitchen set-up, with gunmetal steel or

Outdoor Leisure

Enjoy the Sunshine with 10% Off Our Maintenance Free Outdoor Furniture!

With warmer weather star ting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing TDP’s furniture , made from recycled UK plastic waste , will be ready and waiting as it doesn’t have to be stored away for the winter or be treated for the new season

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture All products benefit from a 20-year warranty and ver y low maintenance, with no annual staining or treatments required It will not rot or splinter, is ver y stable and extremely durable lasting for decades in even the busiest of areas TDP has been supplying environmentally friendly products to the industr y for over 30 years We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes of recycled plastic waste from landfill By producing our furniture from recycled plastic rather than

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 single grill (SG80) with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

Creating Unique And Inspiring Outdoor Environments

wood we have saved over 10,000 trees from being felled

We manufacture all our furniture in Derbyshire

Ever ything is handcrafted and as such you can order your furniture in custom colourways and we can include branding, establishment names, table numbers and other key information as either engravings or plaques Our furniture is longer-lasting and easier to maintain than their wooden alternatives meaning you buy them once and they will last a lifetime for your business

From your first contact with us, to taking deliver y, we want the whole experience to be both enjoyable and stress free We’re here to help so please do visit our website www tdp co uk, give us a call on 01629 820011 or drop us an email at info@tdp co uk

To take advantage of our 10% discount off RRP please give us a call and quote CATERER!

offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down

The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away

To discover more call 01524 262900 or www cindersbarbecues co uk

We are the UK’s leading manufacturer and suppliers of innovative commercial furniture and structures for the alfresco hospitality and leisure industries If your business is looking to improve your outdoor dining experience we have a range of shade & shelter furniture heating & lighting, and flooring & decking solutions to improve your outdoor environment

Our elegant structures are manufactured using high quality materials made to vir tually any size Options include remote control retractable louvered or glass roofs and multiple features including heat and light

These solutions assure

SBI Ltd Are A Family Business You Can Rely On

At SBI Ltd we re a well-established 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 c 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 perfect solu-

tion for your shade and shelter requirements We offer a full contract installation ser vice to private and trade customers who are not equipped or do not have sufficient time to carr y out installations

If you ’ re looking for branding or personalisation we ve got you covered Our popular vinyl graphics or traditional handpainted signwriting are especially useful for businesses and trade customers schools and colleges

In addition to ser ving homeowners and domestic customers, our contracts division suppor ts hotels, pubs, clubs, restaurants, coffee shops, schools, colleges, universities, government buildings, hospitals and other organisations

Call Now: 0800 074 2721 or visit www sbiproducts co uk

It’s a Wrap

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,

Outdoor Leisure

consumers 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!

printedgreaseproof com itsawrap@jrpress co uk

Outdoor Space You Cannot Use Because Of The Weather Has No

Outdoor Leisure

The Perks of Listing a Wallflower

Lanchester Wines has launched its latest range of wine in cans The new Wallflower range of 187ml Spanish wines is presented in a funky, fresh format - perfect for on-the-go occasions or as an alternative to glass

Unlike its namesake, this Wallflower will most certainly be in the midst of the celebrations as it has been designed to enjoyed at festivals, events, travel retail or on-trade as a single ser ve The range comprises easy drinking red, white and rose wines; the fruity red is a blend of Tempranillo and Cabernet Sauvignon, the zesty white is Airen and Macabeo while the rose is a fruity Garnacha Rosado

Bold, vibrant colours have been used to depict the different wines in the range with colours creating cognitive connections to the colour of the wine inside

All Wallflower wines are suitable for vegetarians and

vegans

Mark Rober ts: “Whether displayed on a shelf, back bar or marquee , these brightly coloured cans stand out from the crowd Cans are an uncomplicated packaging solution which are lightweight, easy to stack and infinitely recyclable Cans can be chilled quickly and are hermetically sealed to ensure the wine stays fresher for longer ”

The Wallflower cans were filled at Greencroft Bottling’s wine canning line which was the first wine canning line in the UK Greencroft Bottling is predominantly powered by clean renewable energ y generated by Lanchester Wines on-site wind turbines Lanchester Wines and its sister business, Greencroft Bottling, are pioneers in sustainable energ y having installed its first wind turbine back in 2011

www lanchesterwines co uk/wallflower

Café Culture - Pavement Profit

We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:-

• planter s with real or faux p ants

• cafe banner s and restaurant screens

• ighting

• heating

• c assic neon s gnage parasols insta led and repaired

• enticular bladed roofed shelter s

• tables and c hair s

Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is

not only 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

Catering Equipment & Kitchen Fit-Out

David Chesshire , National Accounts Manager, Blue

(www.blue-seal.co.uk)

Why LP Group Mixers Are A Top Choice for Artisan Bakers

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

LP Group produces fantastic mixers for consistent high-quality ar tisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as experimenting and testing,

all with less wastage

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

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electromechanical 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

Cooking Suites

Catering Equipment & Kitchen Fit-Out

Fridge Seals Direct

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 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

From restaurant kitchens to food warehouses - we

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 measure install or maintain your fridge or freezer door seal

Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time

Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www.fridgesealsdirect.co.uk

Williams Helps You Look Good and Save Energy

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

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

The Gem range can be customised to suit a huge range of applications Customisation options include LED strip lights inset within the ticket holders which enhance the display while using little energ y and generating minimal heat There are also night blinds security shutters front doors either sliding or hinged rear loading doors for easy restocking of goods impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements Fur thermore , there’s also the option of remote refrigeration, and the ability to multiplex units

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

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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

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

• Next-day delivery service

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

sales@fridgesealsdirect.co.uk

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

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

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

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

fridgesealsdirect.co.uk

The New DrainMinor C (Combi Oven Pump) Catering Equipment & Kitchen Fit-Out

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!

Electrolux Professional Has Unveiled

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

Temperature Rises Increase Risks In The Summer Season

Managing Director of Swiftclean, Gar y Nicholls, adds:

“The maintenance manager for our largest customer mentioned that prior to him using Swiftclean’s ser vices they always experienced fires in ducts during hot periods, it was always a worr y whenever the temperatures soared”

With soaring temperatures in the UK, now is a time

that many restaurant owners fear

THE RISK

Kitchen extraction systems should be compliant with the TR19® Grease specification Elevated ambient temperature tends to increase the working temperature of extraction ducts making it much more likely that any uncontrolled grease accumulation inside an extraction system could catch alight

Surprisingly, only a small amount of grease in the extraction system – as little as half the thickness of a standard business card – can be enough

This significant increase in risk can be a huge worr y to those responsible for kitchen extraction systems

As the temperature increases during summer it s impor tant to ensure that your building is compliant with regulations Does your building have a kitchen extract system?

We’ve been around for over 40 years and have been instrumental in the development of the industr y specification, TR19® Grease , which helps to keep you, your staff and your visitors safe

If you are concerned about the risk of fire from a greasy kitchen extract duct, please do get in touch with our technical sales consultancy team, for a FREE quotation/technical advice – Nationwide

Call us on 0800 243 471 Or email us at info@swiftclean.co.uk

Temporary Catering Facilities For Events & Kitchen Refurbishments

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 firstclass 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

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available

The standard specification of our Medium Production Kitchen unit includes a six burner oven range salamander grill twin basket fr yer undercounter fridge undercounter freezer hot cupboard double bowl sink unit with integral hand wash basin storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc Internal equipment can be interchanged, and clients can effectively specify their preferred layout

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

So, if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal

For fur ther information or to arrange a site visit, email: sales@mk-hire co uk or call us on 0345 812 0800, or visit our website: www mk-hire co uk

Catering Equipment & Kitchen Fit-Out

E AIS - The Ideal Solution

EAIS is a leading Manufacturer and Supplier of storage and transpor tation products supplied both to the Foodser vice and Healthcare industries Proud to be based in King’s Lynn, Norfolk we are renowned for our innovation and ability to offer solutions which not only meet the customer’s demands but their expectations as well Whether you are looking for food storage shelving racking systems trolleys and fabrication or maybe its healthcare shelving and medical trolleys or even bespoke

design products

With the combination of our ability to hold vast stocks of our key product lines, combined with our hugely experienced and award winning customer ser vice it has made EAIS the number one choice within the Industr y

Why not put us to the test and let EAIS become your Ideal Solution? Contact our sales depar tment on either 01553 765205 or sales@eais.co

Fatstrippa Grease Recovery

Fatstrippa has been at the forefront of Fats Oils and Greases (FOG s) Management for the Catering and Food Manufacturing Industries since the 1990 s when it introduced its patented Fatstrippa Range of nonmechanical Grease Recover y Units These units achieved FOG recover y rates of well below 35 ppm eliminating the need for secondar y treatment with costly enzymes or chemicals

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

This Warwick based company offers nationwide coverage for all your commer-

cial catering needs: free site sur veys, quotations and designs (C AD) quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen 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: www caterquipventilation co uk, email: info@caterquipventilation co uk

close cooperation with Water Authorities Environmental Agencies and Restauranteurs the Fatstrippa quickly established itself as a market leader in performance requiring little maintenance and a reputation for robustness Manufactured from 304 Grade 3mm Stainless steel many of the units installed over 20 years ago are still giving peak performance to this day For fur ther information contact info@fatstrippa co uk or see the adver t on the previous page Please

WACR cash register specialises in touch screens and cash register tills sales and hires We are also able to under take repairs and ser vicing for business throughout Avon, Wiltshire , Gloucestershire , Somerset, South Wales Berkshire Hampshire and Oxfordshire We have 40 years experience of in supplying and maintaining EPOS

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

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Hospitality Technology

MCR Systems

MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations We do this by combining high-quality software and

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

First of all, the team at Loomis just want to acknowledge the great news that

Indeed,

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-

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

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

Contact us today on 0845 309 6419 for more information and get your business’s cash flowing more freely

Boost Your Efficiencies During The Summer Rush

In the midst of the busy summer period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever

Call Systems Technolog y (CST) specialise in innovative communication technolog y and software solutions that transform and enhance the hospitality industr y –for both customers and operators

Helping to deliver a truly first-class ser vice whilst subtly elevating the experience to stand out from competitors

Paging systems, specifically designed with the hospitality industr y in mind allow staff to remain readily available without being constantly visible This allows teams to communicate effectively while still allowing the establishment to operate at its best

Here are our top tips to make sure your summer is a sizzler :

1) Instead of getting customer s to wait in a ong, tedious queue , create an invisible one instead Ut lising customer paging solutions gives diner s the freedom to wait where they wish – suc h as the bar - wh le

reducing congestion

2) Simple but effective , WaiterCall instantly connects front and

bac k-of-house for the slic kest ser vice Instant communication el minates the need to run bac k and for th from the kitc hen pass leaving more time to upsell dr inks and mainta n high levels of customer ser v ce

3) With many operator s currently shor t-staffed, call buttons allow customer s to nstant y gain a team member's attention when needed, making it easier to order additional food and dr ink or request to pay the bill

4) Two-way radios provide instant communication between manager s and kitc hen staff

Meaning table turns are increased, incidents are dealt with immed ately, and the overal guest exper ience s enhanced

No guessing or time wasted – just c lear communication Keeping on top of the latest technolog y not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most impor tantly, loyal

For more information on CST:

www call-systems com

solutions@call-systems com 020 8381 1338

Hospitality Technology

Little Hotelier’s Local Booking Insights

Can data be your friend? We think so After all, using data has kind of always been par t of running a small proper ty

It might have previously come from things like manual market research, or by speaking with that friendly local ‘competitor’, while today, online solutions can crunch the numbers and provide usable insights in real-time

But what data points do you actually need to know, and how can they be used?

Analysing our UK proper ties, we ’ ve pulled together some findings we ’ re sharing for the ver y first time creating a simple (shor t and snappy) repor t that highlights both the latest trends among the countr y ’ s small proper ties and the easy ways you can bring data and technolog y into day-to-day life at your proper ty

After you ’ ve finished reading it, you’ll have an understanding of:

• The c hannels br inging in the most revenue for UK s 1-20 room properties

• How room rates are c hanging, and the tools you need to pr ce your rooms with c lar ity

The c hanges happening in booking lead time , and the oppor tunity th s provides to dr ive more revenue

• The current sp it between guests arr iv ng from within the UK and abroad

Our aim is to provide you with access to the tools and info you need, so that you can make smar ter decisions more easily

Head here to get your copy of Little Hotelier’s Local Booking Insights: tiny.cc/LocalBookingInsights

Castra Solutions - Wired and Wireless Solutions

At Castra Solutions, we understand the impor tance of reliable and high-speed WiFi for businesses of all sizes Our WiFi solutions are designed to provide seamless connectivity and exceptional performance , ensuring that your employees and customers can stay connected at all times

In the hospitality industr y, having a reliable and high-speed 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 impor tance 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 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

Design & Refit

Additional Ranges as ILF Continue to Expand

It's Not Time To Sit Down Yet

Well

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

past work We are also available on Facebook and Instagram, so give us a follow!

A Glass Act - Enomatic Wine Dispense and Preservation

Enomatic is the world leader in wine dispense and preser vation

Studies show that wine-by-the-glass sales increase turnover and are more profitable than bottle sales enomatic was created to offer a more premium wines by glass offering thus creating a more profitable business models for restaurants, bars and wine merchants

enomatic’s quality control provides customers with confidence that wines are always fresh and ser ved at their optimum temperatures With patented preser vation technolog y and automatic self-cleaning of the pouring spout, our systems ensure the highest hygiene and superb wine quality

REDUCING WASTE

It is a simple fact that wine that is not consumed oxidizes in the bottle and is wasted creating unnecessar y costs and profit loss for a wine business enomatic was designed to eliminate waste , reduce overheads and maximize profits

WINE PRESERVATION

Using state-of-the-ar t iner t gas preser vation, enomatic prevents wine from being altered by oxygen and protects its organoleptic integrity (taste , aroma, body, and colour) for up to 21 days or more (tested and

cer tified)

PORTION CONTROL

Staff over-pouring results in reduced profit margins enomatic’s precise automatic por tion control prevents inventor y shrinkage , over pouring, and ensures accurate measures time after time

FUNCTIONALITY

enomatic's advanced electronics and automation increases the speed of ser vice By simply pressing a button, you can select and ser ve any wine desired Your staff ’ s time is costly; that’s why enomatic was also designed to make their time more efficient - no more wasting time re-corking or vacuuming bottles after each use

Software functionality allows you to track not only all the wines in your system, but also the use of the system by customers You can even limit the amount a customer can consume for any given period of time With card operated systems, enomatic is a vir tual sales person and responsible bar tender all wrapped up in one!

sales@enodirect.co.uk

www enodirect co uk

Tel +44 (0)1603 768046

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

seating and even outdoor furniture They can manufacture in both metal and wood and have an extensive catalogue available to showcase their standard range

Having the skills ‘in house’ allow ACE to be a preferred supplier for any bespoke requirements you have , so from a simple idea the team at Ace can design and build to your specific needs

To discuss your furniture requirements fur ther please don’t hesitate to get in touch with ACE Furniture on 01536 203244, email sales@acefurniture .uk.com

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

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

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/

Adveco Gas To Electric Decarbonisation Design and 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

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

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

issues

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 food, beverages, laundr y, and luggage more efficiently between floors reducing the manual time and effor t required for tasks This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers

Ser vice lifts like the Microlift or Trolley lift can also reduce the risk of injur y for staff and improve staff wellbeing by reducing physical strain making the workplace more inclusive for those with disabilities or mobility

Mayfair Furniture

Mayfair Furniture will be celebrating 11 years this year of providing the UK s fastest and affordable com-

Many business owners may be under the impression that a ser vice lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact structure-suppor ted and quick and easy to install These reliable and hard-wearing 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

time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it's time for your establishment to go through a refurbishment we also offer a complete clearance ser vice

We

We'll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish 01733 310115 sales@mayfairfurniture co uk www mayfairfurniture co uk

Create A Retro Cool Space with Stylish Seating Design and Refit

If you ’ re looking to update your café, bar, hotel or restaurant’s chairs with comfor table yet chic vintageinspired seating that’s built to last, look no fur ther than Trent Furniture’s stylish and cost-effective range

Available in goes-with-anything tan or fossil suede upholster y, our Cologne Chair makes a retro style statement while its suppor tive back and arm rests make it perfect for unwinding with a drink at the end of the day It can be supplied with its strong black steel legs attached for a nominal charge , but if it ordered separately, it’s a simple process to screw them in Alternatively, the Stockholm Armchair makes a for a showstopping feature in your lobby or waiting area

Upholstered in a versatile golden tan suede finish with stitching detail, it pairs perfectly with the Stockholm Two Seater to create an atmosphere of understated luxur y Carr ying on the theme to your bar area the

Dusseldorf Hairpin Stool exudes retro industrial cool with its sturdy statement legs and comfor table padded seat in tan suede upholster y

To add extra interest, why not pair any of these seating options with the Bauhaus-inspired Munich Retro Chair, which is available in tan or fossil or the vintage industrial good looks of the Bavaria Chair which features detailed stitching in golden tan? Whichever combination of seating you choose to create your own unique space , you can rest assured your stylish new chairs will last for years to come All options are made using high density PU foam for comfor t and durability and crib 5 fabric to meet UK standards for contract grade furniture These chairs also feature the heavy-duty steel legs and frames that are necessar y for a hospitality setting

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporar y seating, please call us on 0116 2989 927 or fill in our contact form at www trentfurniture 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

Over 5000 venues now utilise the system For example , the London Golf Club, one of the UK s most prestigious golf centres, first installed the CardsSafe system in 2008, adding additional units in 2014 and again in 2020 At the club, CardsSafe is used by the catering staff as they also ser ve golfers with food and drinks on the course

Grant Rumbelow Food and Beverage Operations Manager explained "CardsSafe has been a welcome

addition to the London Golf Club We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Bugg y With CardsSafe , we can safely store customers' cards whilst they enjoy their round of golf " CardsSafe has protected business and customer assets for over twenty years, acting as a proven and genuine deterrent for walkouts, dine & dash and chargebacks In addition, CardsSafe is cost-effective and pays for itself Each ten-drawer unit hire comes with excellent customer ser vice , free replacement keys, and additional units that can be added at any time

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

Or contact the sales team on 0845 500 1040

Property and Professional

Upcoming Hospitality Trends

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?

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 it - when the recover y comes

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

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 ending - spiralling 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

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 sur vived

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 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

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 plant-based 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

Why Use a Specialist Hospitality Consultant?

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability Operational Strateg y Staff Management Marketing and The Future of your business

PROFITABILITY & OPERATIONS

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

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

labour usage in your business

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 UK in nominal terms

The dollar strength against the pound translated into 380 000 US-based 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

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 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 0330 822 4906 or see the adver t on page 17

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you

MANAGING PEOPLE

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

MARKETING

We will help you build a workable planned Marketing Strateg y From Digital Marketing such as Social Media marketing, Websites, eMail Marketing and online adver tising, to print design, Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you