CLH Digital - Issue #171

Welcome to the latest issue of CLH Digital

The announcement that energ y regulator OFGEM has announced plans to address the ongoing energ y crisis are most welcome One would also add, “Better late than never!”

I think one would have to be living in a cave on Mars not to recognise that the sector, which is the hear t and soul of British social life , has been grappling with a relentless adversar y - soaring energ y costs

The sector's spokespersons and organisations have repeatedly raised grave concerns about the dire consequences these escalating expenses pose to the industr y ' s sur vival

Operators in the hospitality and pub trade are facing an unprecedented level of pressure due to the unrelenting surge in energ y prices These costs have reached alarming heights, squeezing profit margins to the point of near extinction for many establishments What was once a thriving sector is now struggling to keep its doors open and maintain jobs for countless workers who depend on it And that is due , in my humble opinion, to government inaction They have simply failed the sector!

This has impacted on operators and their loyal staff due to the sheer number of closures leaving devastated communities and lost livelihoods in their wake These closures are not only affecting business owners, but also the loyal patrons who have cherished these establishments as social hubs for years

Despite their best effor ts to adapt and streamline operations, many operators find themselves unable to make a profit, which have turned into huge losses, with many trapped in a vicious cycle where ever y penny spent on energ y bills is one less investment in customer experience , staff welfare , or necessar y upgrades and refurbishment to remain competitive in an already challenging market

Finally!!! In response to the urgency of the situation, the Office of Gas and Electricity Markets (OFGEM) has stepped in with a much-awaited announcement of reforms

The devil will be in the detail, however, the hospitality and pub trade remains apprehensive , rightly so, as past experiences have shown that reforms may take time to materialize into tangible benefits

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing

tion, however, no responsibility will be accepted for loss or damage Views expressed within

The sector desperately needs swift and decisive action from regulator y bodies and the government to save countless establishments from imminent closure

The pressure on operators, coupled with a staggering number of recent closures and the inability to make a profit, has pushed the industr y to the brink of collapse This OFGEM announcement of reforms offers a glimmer of hope , but it is imperative that these measures are promptly implemented to prevent irreparable damage to an industr y that is, as we often say, integral to British culture and community life!

It’s great news to see that the “Lionesses” are packing the pubs out!

According to research today s game was set to make retail and hospitality and extra 17 3 million in sales!

And I am delighted to say that England have beaten Denmark one nil Yes, we are through to the qualifying stages, so watch this space Hopefully the Lionesses can go all the way to the final, and what a bonanza that will be to the on trade!

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

publication are not necessarily those

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

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

EDITOR

Peter Adams

Sector Welcomes New Ofgem Business Reform Announcement

(CONTINUED FROM FRONT COVER)

For the non-domestic market, some of the immediate changes Ofgem has taken to help the non-domestic energ y market include working with industr y to adapt the Retail Energ y Code to avoid excessive delays and unreasonable requests for documentation during tenancy changes and urging suppliers to be more flexible with businesses who signed up for peak fixed rate prices

CONSULTATION

However, there are issues flagged in the review the regulator says that require regulator y change , so Ofgem is announcing it will consult on: Introducing better complaint handling between suppliers and businesses – the review heard businesses did not always get the right level of customer ser vice

• Extending micro business protections to all businesses so energy b lls spell out what is being paid to energy broker s plus allowing businesses to resolve disputes through a redress sc heme

• Creating better guidance over deemed contract rates between customer s who have not yet agreed contractual terms with a supplier to avoid problems like overc harging

As Ofgem s powers in non-domestic retail market are more limited than in the domestic sector, it is asking government to consider fur ther protections in areas it doesn t have the power to regulate like energ y brokers Ofgem is also asking for businesses to be given access to the energ y ombudsman It also calls for fur ther consideration for vulnerable domestic consumers on non-domestic contracts – like people who live in care homes, social housing and in mobile home parks – who are at risk of missing out on impor tant protections

REVIEW “EXTREMELY WELCOME”

UKHospitality Chief Executive Kate Nicholls said: “Ofgem’s market review is extremely welcome as energ y continues to be a critical concern for hospitality businesses It’s great to see that our ongoing campaigning has been acknowledged and that action is being taken to provide some much-needed suppor t

“By opening up new channels of communication extended protections and more guidance , businesses across the industr y can benefit from levels of suppor t that simply have hither to been lacking

“UKHospitality has continued to raise the reckless behaviour of some energ y suppliers with Government with some offering rates well above wholesale prices, hiking standing charges, demanding eye-watering deposits and in some cases refusing to work with hospitality companies

A recent member sur vey shows that energ y costs are up 80% year-onyear and almost half of businesses who signed a contract at the peak of the energ y crisis fearing their business is at risk of failure

Whilst it has been a long time coming it is reassuring to see that Ofgem is now doing what it can to suppor t the hospitality sector

“Energ y companies must be held to account and we are committed to continuing to work with Ofgem and Government to ensure the market is future-proofed The recommendations in this review must be actioned

urgently, as delays could lead to fur ther business failures – of which there have been a significant number SUPPLIERS

“SHORT CHANGING CUSTOMERS”

Neil Lawrence , Director at Ofgem, said: “Suppliers are shor t-changing too many of their customers, who deser ve better ”

“Customers need more suppor t when they are struggling and should be able to contact their supplier without frustration or undue delay when they need help

“The plans we are announcing put the welfare of business and domestic consumers first and set out a comprehensive package to tackle poor behaviour by energ y suppliers

“Good customer ser vice is impor tant for all consumers, but it can make a critical difference to welfare and the safety of the most vulnerable

“While we have seen good practice from some suppliers, we expect ever y company to raise the bar to provide a consistent ser vice that customers can rely on – and this mission should be driven from the top

“We believe these recommendations can make a positive difference to consumers and we aim to have changes in place before the cold winter months return ”

Ofgem chief executive Jonathan Brearley recently visited Manchester, where he met with several businesses and learnt first-hand about issues troubling the business community because of energ y costs and severe stress caused by volatile prices

Mr Brearley also met with Sacha Lord the Manchester Nighttime Economy Advisor, who has welcomed Ofgem’s market review

PROPOSALS “MAJOR STEP FORWARD”

Mr Lord said: These proposals would be a major step forward in ensuring customers are given fair and proper protections against energ y companies who have not been as transparent as they could have been

“Ever y week we are being contacted by restaurants, pubs and bar owners up and down the countr y – the backbone of our hospitality sector –who simply cannot see a viable way forward

Ofgem has led the way on effor ts to hold energ y companies to account Reforms that properly protect the rights of consumers could not be more vital and I welcome them wholehear tedly ”

In keeping with Ofgem’s commitment to build a healthy, financially resilient energ y market, the regulator is also announcing the introduction of a new minimum capital requirement This will comprise a Capital Floor of £0 and Capital Target of £115 Adjusted Net Assets per dual fuel equivalent customer

The new rules, which will take effect from 31 March, 2025, will ensure that companies have a level of capital to make them more resilient to any sudden changes in market conditions, such as the price shock in 2021 that prompted the failure of 30 suppliers

This follows Ofgem’s open letter to suppliers on 4 July, where chief executive Jonathan Brearley warned that the regulator is ready to act

against suppliers that do not yet have sufficient capital if they use profits for paying dividends above recapitalising

PUB CLOSURES

The announcement came too late for a popular Southampton Pub which announced this week that it is to close its doors permanently next month citing rising energ y costs and high rents

In a hear tfelt statement on Facebook The Black Phoenix pub which regularly receives five star reviews said: “We really hoped to never have to type these words but; unfor tunately we have made the decision to permanently shut our doors in about a months time ”

“This decision has not come lightly but it is one that needed to be made If it wasn’t for our pride and love of the venue , it would have been made earlier ”

“The team also made an appeal but customers to suppor t the public last few weeks of trading to help staff find new positions ”

We would love it if you could continue to suppor t us in these last few weeks whilst we roll things back so that the staff have time to find new homes – If you are aware of any venues that are looking for fantastic staff then please let us know so we can pass it on to them

“A massive thank you is due to ever yone that has suppor ted us over the years and to all our staff past and present for breathing such life into the place We re sorr y if we let anyone down but at least we have some great memories to go out with ”

OVERALL ENERGY CONCERNS REMAIN

Night-Time industries association (NITA) CEO Michael Kill said: “While these proposed reforms are seen as a step forward, they will not provide immediate relief to the thousands of businesses within the sector who are facing fur ther anxiety each time they receive an energ y bill ”

“Some of the main concerns for businesses in the hospitality and night time economy is the issue of overzealous security deposits, unsubstantiated rates based on risk and the withdrawal or refusal of energ y supply These practices are still prevalent and are causing significant worries for businesses in these sectors ”

“In par ticular mentioning the hospitality or night time economy to energ y suppliers or brokers at the point of engagement can lead to higher charges, sometimes up to 15% more than our retail counterpar ts pay, or even result in a complete inability to obtain energ y supply

“This has created a considerable loss of confidence in the energ y sector, as businesses feel that suppliers have taken advantage of the vulnerability of these sectors

“Additionally, the government’s response to the energ y crisis has been perceived as slow and inadequate , with the crisis already lasting for over a year and a half and seemingly no end in sight

“Overall, the situation in the energ y sector remains concerning for businesses, and there is a strong need for comprehensive and immediate measures to suppor t and stabilise the energ y market for all sectors ”

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR , RESTAURANT & OFFICE .

Out with the New: Rediscovering the Motivations of Leisure and Hospitality Consumers

By Emma Titchener, manging director at brand strategy consultancy, Brand Vista (www.brand-vista.com)

We’re obsessed with the new Who doesn’t want to be an inventor, an entrepreneur or a renegade? There s nothing exciting about treading someone else’s path, or following what’s gone before

But when it comes to creating brands, that’s exactly what more of us should be doing

Back in 2016, we conducted a major global Usage and Attitude (U&A) study for Merlin Enter tainments’ SEALIFE and Madame Tussauds brands We wanted to find out what motivated people to visit these attractions, what they loved about the brands, and what would encourage them to visit more frequently It was a repeat of some work done 10 years earlier which had driven huge growth across the two attractions

Amongst a whole bunch of brilliant insight for each brand something more fundamentally interesting emerged

What we found was that whilst leisure time was more valued and more needed than ever before , the four fundamental motivations that leisure and hospitality brands tr y to satisfy hadn t changed at all

In the same way that many people are determined that each generation is completely different to the one before , the four leisure and hospitality motivations, those fundamental things we re looking for from experiences, don’t change They are:

1 Escapism: Life has become a pressured treadmill, and escaping the day to day s essential to remind us there is more to life Escapism is multi layered: there can be physical and emotional escape It draws a line between peoples’ working and social lives , allowing them to reconnect with their true selves

2. Togetherness: Togetherness represents the fundamental human need to connect with the people that you love It’s created through shared moments and exper iences whic h generate memor ies and are c her ished Togetherness is as

muc h about what happens after the event (laughing, remember ing) as the event itself

3 Betterment: Betterment is about growing as a human being whatever your age

Enr ic hing your self and other s with knowledge , exper ence and skil s to get more out of life As well as pure learning, this is also about c hallenge and per sonal ac hievement

4 Belonging: Belong ng is a more purpose-led motivation It is the col ective human need to feel that you are par t of something It is an extension of your own identity outside the intimac y of fr iends and family

What did change , and will continue to change , is the way that these motivations are satisfied Back in 2016, we found five to six desires that aligned with each motivation - the ways in which people wanted to experience that motivation

What this doesn’t mean is that all leisure and hospitality brands should adopt one of four brand positions

Whilst they should absolutely have Escapism, Togetherness, Betterment or Belonging at their hear t, the secret is to find a unique combination of these motivations, and a special way of delivering against people’s desires

It was fascinating to see how each of Merlin’s attractions delivered strongly against one or two of the motivations with clear gaps to focus on to make them even stronger experiences

SEALIFE, a brand built on ‘Amazing Discover y ’ , performed strongly against Betterment, but weaker against some of the Belonging messages, which represented a real oppor tunity to position it as a purpose-driven brand, leading the way in conser vation and climate change

Conversely, for Madame Tussauds, ‘Famous Fun’ was satisfying the Escapism motivation well, but a desire to see new things was a weakness in its current experience Focusing on digital approaches allowed Madame Tussauds to incorporate this desire for the new into an experience that normally took months - preparing a new waxwork figure

So when defining leisure and hospitality brands don’t be too quick to do away with the old The fundamental leisure and hospitality motivations of consumers are unlikely to change The brands that acknowledge this, but find new, unique and compelling ways to satisfy them are the ones that will thrive

Now, making sure that the teams of people who work for these leisure and hospitality brands understand the motivations and what they mean to their customers is another challenge altogether

Simpsons in the Strand Auction

The Opportunity

A cache of unique furniture from the iconic Simpson's-in-the-Strand will be entering the auction market this August, providing an opportunity for the connoisseur to find rare and exclusive pieces exhibiting the evolution of the venues distinctive style

A huge array of lots are on offer from commercial catering equipment restaurant furniture, fixtures and fittings and Wedgwood bespoke table wear

Exclusive Collection

Pro Auction is delighted to announce a two-day auction sale in collaboration with the iconic Simpson's in the Strand On 2nd and 3rd August 2023, loyal patrons and champions of the historical site will be presented with a rare opportunity to acquire a curated list of furnishings and artefacts that have decorated Simpson’s in the Strand While the stories, history and foundation of Simpson's remain, a select few items will be available to purchase as it enters a new chapter

As one of London’s most renowned luxury destinations, Simpson’s in the Strand has been captivating guests since 1828 From the exceptional cuisine to extraordinary hospitality, Simpson’s has long been a beacon of sophistication and class Pro Auction will be selling select items to give buyers a chance to own a piece of this legendary establishment

The sale will feature items including furniture and lighting from Simpson’s award winning restaurants and bars Additional items to go under the hammer include some of Simpsons’ symbolic Drakes silver carving trolleys along with the vast collection of the finest Wedgewood crockery

All items have been carefully selected by experts at Pro Auction who are dedicated to providing buyers with only the finest quality assets available on the secondary market today

Commenting on the sale, Auction Director at Pro Auction Simon Rose said This is an incredibly exciting opportunity for buyers to get their hands on some truly unique pieces that were once part of one of London’s most iconic establishments " He added “We are expecting strong interest in these beautiful items which have been carefully chosen for their design excellence as well as their historical significance "

In addition to offering buyers high-end items at competitive prices, Pro Auction also provides professional advice on purchasing procedures and offers secure bidding methods for those unable to attend in person Buyers can also take advantage of pre-sale viewing days where they can inspect each item prior to bidding The Simpsons in the Strand Auction will be live and webcast online from 10 30am over the two days

Make sure you don't miss out on this incredible event! If you ' re looking for top quality items from one of London's most prestigious locations then head down to the Pro Auction's sale at Simpson's in The Strand between 2nd and 3rd August 2023 or attend the sale preview day on August 1st 2023 between 09:30hrs and 16:00hr

From the bar and dining room to the event spaces upstairs, luxury can be found in every corner of Simpson's in the Strand one of London's oldest traditional English restaurants Situated in the Strand, it is part of the Savoy Buildings, which also contain the world famous Savoy Hotel

Since it s opening Simpson s has been a popular London attraction and famous regulars over the years have included Winston Churchill Charles Dickens George Bernard Shaw Sir Arthur Conan Doyle (and his fictional creation, Sherlock Holmes), Benjamin Disraeli and William Gladstone

The Event

This exclusive auction takes place at Simpsons commencing at 10 30am, over two days between the 2 - 3rd August 2023

Bidders are invited to register for the event and participate in the sale in person or remotely online

The sale will be webcast live throughout with Online bidding enabled The viewing takes place on August 1st 2023 or by prior arrangement

57% of Women Will Head To The Pub To Watch Football Following Success Of The Lionesses Research Reveals

Following the recent success of England’s Lionesses in the 2022 Euros, a poll of 1,350 women in the UK who love the beautiful game unveiled that 57 per cent are now more likely to head out to a pub to watch a match the study conducted via OnePoll com found

With the Women’s World Cup kicking off yesterday 79 per cent believe another successful tournament for the Lionesses will empower even more women to watch more football at stadiums and in pubs Despite widespread excitement about the tournament and the England team, one in three UK female football fans have avoided cheering their team on – because they are worried about their safety heading home at full time

The poll found that there is widespread apprehension by women who love the beautiful game about their onward journey after watching a match in a pub or stadium

Budweiser Brewing Group UK&I have par tnered with personal safety app WalkSafe , an app that empowers nearly 100,000 users to map a safe route home leveraging police data and safety information like taxi rank and police locations, to address these concerns As long-time sponsors of spor t, Budweiser Brewing Group wants to ensure ever yone can enjoy watching the game and can get home safely

51 per cent of those sur veyed have avoided watching evening games so they don’t have to walk home in the dark For 59 per cent, there are concerns about the large crowds that congregate after matches

The sur vey shows that 63 percent won’t let safety concerns diminish their love of football, while 62 per cent have managed to make new friends because of their shared passion for the spor t

Brian Perkins, President of Budweiser Brewing Group UK&I said:

“Ever yone should be able to enjoy a football match and not worr y about getting home safely at the final whistle

“But as the research shows it is still a major concern for a significant number of female fans who simply want to cheer on their team

“As a sponsor of football across the globe and this year ’ s

Women’s World Cup and with the role our products play in bringing people together, we want to empower people to enjoy the game and get home safely ”

Emma Kay, Founder of WalkSafe , said: An exciting summer of spor t is already well underway, and with the incredible achievements of the Lionesses and a raft of other inspirational spor tswomen, it’s no surprise more and more want to suppor t these stars in pubs and stadiums

“But as many have unfor tunately discovered, getting back following the events isn’t always the most hospitable environment

“That’s why it is impor tant we continue our par tnership with Budweiser Brewing Group, to help suppor t our mission to make the world a safer place , giving our users the tools to put their personal safety first ”

Shepherd Neame Signs Partnership Deal With Millwall Football Club

Shepherd Neame has agreed a new pouring rights par tnership with EFL Championship team Millwall Football Club The independent Kent brewer and pub company has been selected as the official provider of beer, cider, wines, spirits and soft drinks at Millwall FC’s stadium The Den Shepherd Neame Chief Executive Jonathan Neame said: “We are ver y pleased to embark on this new par tnership with Millwall Football Club The Lions have an incredibly loyal base of suppor ters, and we look forward to introducing them to our beers and joining them in celebrating the club’s achievements during the coming season

Millwall Football Club CEO Steve Kavanagh said: “This is a really exciting par tnership for the club Feedback collected from our suppor ters over the last year showed clearly that fans wanted more drinks variety available to them in The Den Teaming up with Shepherd Neame allows us to offer a diverse range of brands which we are sure will prove popular with suppor ters including Spitfire Lager Bear Island East Coast Pale Ale Hurlimann Lager and Whitstable Bay Pale Ale We are really looking forward to a successful par tnership with Shepherd Neame during the coming months

4 Ways Managers Can Support Mental Wellbeing In Hospitality Workers

With mental health being an impor tant topic in the hospitality industr y as of late , Kelly Friel from tool and PPE exper ts Zoro (www.zoro.co.uk) shares her tips for suppor ting your team's wellbeing.

It's no secret that the hospitality industr y is fast-paced and high-pressured However, because of this, the sector has one of the highest rates of mental health problems in the workplace , according to data from the University of Cambridge , with just under one in four people working in hospitality saying they ve struggled with their mental health

Stress and anxiety can lead to an unhealthy work-life balance and increased absenteeism, making it crucial for managers to prioritise their team's wellbeing Below, we'll go through just some of the ways you can help look after your hospitality staff's mental health

MANAGING UNSOCIABLE SHIFTS

Hospitality staff tend to work long or unsociable hours and while this is necessar y for the business to run smoothly understanding that this can put pressure on your staff is key Encourage a healthy work-life balance by fairly distributing unsociable shifts across the team For example , many establishments have implemented a 'four days on, three days off' rota, which ensures employees get at least three days off per week

SECOND

Offering shift flexibility, such as shift swapping, can also make a big difference among staff, giving them more control over when they work so they can organise their shifts around their other commitments This is especially impor tant in the hospitality sector as the industr y hires a large propor tion of par t-time staff like students Managers should work with their staff to organise their shifts around commitments such as impor tant exams

PROVIDING A CLEAN AND SAFE WORKPLACE

The working environment can significantly impact employee wellbeing Unsafe or poor working conditions can make staff feel unappreciated, make ever yday tasks more difficult, and reduce productivity Maintaining a

clean establishment is therefore key to suppor ting a healthy workplace overall This includes providing proper hygiene and infection control procedures to protect staff from illness, as well as ensuring facilities are fully stocked and providing PPE to reduce the risk of injur y

It's impor tant to remember that many people can be more vulnerable to cer tain illnesses including COVID-19 so giving them the option to wear extra PPE such as face masks and shields can help assure staff that they can feel safe at work

HANDLING DIFFICULT CUSTOMERS

Whatever kind of establishment you run, customer satisfaction is at the hear t of ever ything you do, but it's impor tant to acknowledge that "the customer is always right" doesn't always apply 95% of hospitality workers repor ted receiving abuse at the star t of the COVID-19 pandemic according to a study from Strathclyde Business School three quar ters of which came from customers

Conducting regular customer ser vice training sessions can help make staff feel better equipped to deal with these situations as they arise However, you could also consider a zero-tolerance policy when it comes to abuse of staff either from customers or other staff members, to protect your team

PRIORITISING MENTAL HEALTH AS A COMPANY

Fostering a culture of openness and honesty is one of the best ways to ensure staff feel suppor ted while at work This is also a great way to learn more about the challenges your team are facing, so you can put strategies in place to make your workplace the best it can possibly be Ensure your staff's concerns are heard by scheduling regular one-to-one sessions creating a suggestion box or offering anonymous sur veys to give staff an oppor tunity to discuss anything they feel is impacting their work

Incorporating mental health awareness as par t of your company values can kick-star t the conversation and make staff feel more comfor table to be open Conduct mental health awareness training with senior members of staff to ensure they're suppor ting their team in the best way possible This will help your team to recognise signs of burnout not only in themselves, but amongst their colleagues, and give them the tools and skills to be able to offer suppor t

By following some of the steps above , you can help suppor t your staff's mental health at work, resulting in a happier, more productive team For even more essential tips, take a look at the latest news and advice at CLH News

Hospitality Loses One In 18 Sites In Latest 12 Months, As Costs Crisis Bites

In the latest 12 months Britain has lost around one in 18 of its licensed premises – that’s 5 736 pubs hotels restaurants bars and cafes – the new Hospitality Market Monitor from CGA by NIQ and AlixPar tners reveals

The current closure rate means that about 5% of the market is closing annually and that since March 2020, the market has seen an astonishing figure of close to 15,000 outlets close – as measured by on-premise licenses

In the latest quar terly analysis, Britain’s number of licensed premises dipped by 1 1% (in the three months from April 2023 to June 2023) The drop represents 1,139 net closures in the second quar ter equivalent to 12 5 per day It follows relentlessly high costs for businesses and consumers alike , which have sent many venues that were already weakened by COVID-19 to the wall

Smaller businesses have borne the brunt of closures and the independent segment has shed 7 0% of outlets in the last 12 months in sharp contrast to fractional growth of 0 1% in the managed hospitality sector

However, the Hospitality Market Monitor also reveals signs for cautious optimism Net closures across the first half of 2023 (1,895) were less than half the number seen in the second half of 2022 (3,841), and some units vacated recently have been repurposed by other operators including emerging groups The casual dining segment is now 5 6% smaller than 12 months ago, but food-led pubs (down 2 9%), high street pubs (down 3 1%) and community pubs (down 4 1%) have all recorded notably fewer closures than the sector as a whole Britain’s city centres are meanwhile showing growing resilience , with a 4 2% net fall in licensed premises in the 12 months to June 2023 a better figure than the drops of 5 9% and 5 4% in large and small towns respectively It follows a steady return of commuters and visitors to major hubs, and an increase in residents in central areas of many of the countr y ’ s largest cities in recent years

Karl Chessell, CGA by NIQ’s business unit director – hospitality operators and food, EMEA, said:

“It’s been another tough quar ter for hospitality, with soaring energ y, food and labour costs squeezing businesses ’ margins and inflation and interest rate rises sapping consumer confidence Against that backdrop, managed groups have been impressively resilient in many segments and areas and there are welcome signs that

city centres in par ticular are back to their pre-COVID vibrancy

More venue closures are sadly inevitable while costs remain so high, but the outlook for well-resourced, distinctive and customer-focused groups remains good

Graeme Smith, AlixPar tners’ managing director, said:

“It is clearly a ver y difficult time for some hospitality businesses right now, as these latest numbers illustrate But par t of the stor y here is the remarkable resilience and robustness of large swathes of the market in the face of a challenging, high-inflation environment

“Despite the current cost-of-doing-business crisis, which has ser ved to squeeze profitability, suppress investment and, in the worst scenarios, challenge viability, a number of segments of hospitality and leisure are holding up extremely well And this, in a market that was already challenged and in recover y mode after the events of the past three years

“While ever y business lost is a tragedy many more are managing to navigate their way through We are all waiting for this margin-compression cycle to turn, and when that switch comes, the market will, from an investment and lending perspective , right itself quickly Investors will return, with businesses that have delivered stability and are able to demonstrate growth, top of the agenda ”

Kate Nicholls, Chief Executive of UKHospitality, said:

“These figures clearly demonstrate the challenges faced by hospitality businesses In par ticular, smaller independent businesses, who have borne the brunt of the ongoing challenges of soaring costs, workforce issues and more Alongside the increased rate of business failure across the independent market, there has been an industr y-wide freeze on investment and new openings due to the current crisis, providing a ver y constrained shor t-term outlook

“We can draw hope from this, though, as when these challenges do begin to subside , the longer-term prospects will become increasingly more positive , as demand continues to remain stable which will lead to increased growth prospects It’s vital that the sector, especially including our smaller and independent venues, receives as much suppor t as it can get, if it’s going to bounce back and experience that positivity, and play a key par t in driving the recover y ”

Hospitality Alliances Announce Partnership to “Accelerate Change” in the Global Hospitality Industry

The Sustainable Hospitality Alliance (the Alliance), the network for responsible hospitality, and Travalyst, the sustainable tourism non-profit and coalition of travel and technolog y companies, have formed a cooperation agreement to accelerate positive change across the tourism sector

Through the par tnership, the Alliance and Travalyst aim to accelerate the industr y on the path to net positive hospitality and create a positive impact on the communities and destinations the travel sector ser ves

The strateg y combines both the Alliance’s and Travalyst’s technical and sector-specific exper tise with the scale and reach of their respective members to fur ther enhance joined-up action on sustainability across all par ts of the industr y Initial areas of collaboration are intended to enhance understanding of the latest in innovation and key sustainability indicators, to advance common measurement and empower positive consumer choices

The travel and tourism industr y brings huge economic , and other, benefits to communities worldwide Prior to the pandemic , the industr y accounted for over 10% of global GDP and over 10% of employment While this provides great oppor tunity for people from within the local communities from all backgrounds, with the number of tourists travelling across borders expected to reach 1 8 billion a year by 2030, the industr y needs to ensure this growth is managed with environmental and social impact accurately measured for Last year the Alliance launched its Pathway to Net Positive Hospitality in direct collaboration with the hospitality industr y and its value chain including in consultation with Travalyst The Pathway first outlined the environmental ambitions across four stages which take account of the different levels of sustainability maturity across the industr y The latest par t of the Pathway now incorporates social and economic elements, bringing together people , planet, place and prosperity to create a better and more sustainable future for all The framework provides

pragmatic direction, over four stages, which enables ever y hotel to advance their positive impact, no matter their star ting point

Glenn Mandziuk, CEO, Sustainable Hospitality Alliance , said: I have been involved with the hospitality industr y for all my career and have witnessed the immensely positive impact it can have – especially where the business sector works in harmony with their local communities and ecosystems to tackle the per tinent issues for that region and ensure the benefits are reaching those who most need them I am delighted to welcome Travalyst as a strategic par tner We each recognise the need to protect our planet and its people and places and bring exper tise from our complementar y par ts of the tourism ecosystem I am confident we can work together to accelerate the industr y on the path to net positive hospitality

Sally Davey, CEO of Travalyst, said: “The strategic par tnership with the Sustainable Hospitality Alliance marks another significant milestone in Travalyst s mission to change the way we travel for good Our active collaboration will make our frameworks even more robust, ensuring operators can contribute in a meaningful and scalable way A lack of access to reliable , consistent information has been cited as a barrier to travellers making more sustainable choices, so collaborating on bringing clear and comparable data to the mainstream will not only make it easier for customers, but reduce the impact on operators to manage information requests ”

The Alliance network comprises world-leading hotel companies, including Hilton, IHG Hotels and Resor ts, Marriott International and Radisson Hotel Group, as well as regional brands and other par ts of the hospitality value chain, including owners, investors and suppliers Travalyst’s coalition comprises nine of the biggest brands in travel; Amadeus Booking com Expedia Group Google Skyscanner Travelpor t Trip com Group Tripadvisor and Visa

Stockton-On-Tees Pub Gets £108,000 Makeover

offer!

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

for the past three years, another Proper Pub Operator of the Stag Inn, Carl McDowell said: "Opening night was fantastic , it was amazing to see all customers, old and new, coming to see what the pub has to

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

“On behalf of the Proper Pubs team we would like to wish our community heroes, Carl and Reece ever y success for the future in making the Stag Inn a fantastic hub of the community”

Why Hospitality Contact Centres Need to Plan, Schedule, and Forecast Differently

In an industr y where many customers expect 24/7 ser vice , the contact centre is indispensable With leisure and travel demand currently growing faster than expected customers are reaching out after hours and from different time zones And they re communicating via a wider range of channels, from chat and SMS to social media and more

That makes for a complex contact centre Interactions can involve multiple agents With a hotel booking, for example , there’s potentially one agent who speaks to the customer another who processes the booking request and in the case of an issue someone in the claims depar tment working to resolve the problem

With the soaring adoption of digital channels it’s increasingly common to have omnichannel, blended work streams where an employee works on multiple channels or different types of tasks simultaneously This makes it harder to manage staffing requirements across contact centres, back-office operations, and digital teams effectively

By Nathan Stearns , Vice President, Product Management, WEM, NICE (www nice com)

To address these challenges and maintain excellent customer ser vice , hospitality leaders can implement three key workforce management tactics:

• Generate activity-based staffing requirements: In the hospitality sector, as well as across all customer-focused ndustr ies , companies with a large base of agents are shifting from being call- or work-item-based to being activity-based By looking at not only how many work items are being received but also how many become active in eac h inter val across the contact centre bac k off ce and digital c hannels you can translate ever y work tem into the activity required to complete it This gives you the abil ty to generate activity-based staffing requirements and ensure that the r ight employees , with the r ight skills , are on hand at the r ight times performing the r ight activities The result? Customer s get prompt answer s , bookings are completed, issues are resolved quic kly, and employees are able to work efficiently and effectively

• Normalise work planning and scheduling: To effectively blend work tems across the traditiona phone contact centre , the omnic hannel digital centre , and the bac k-office operations , you need a common planning interval It s unreasonable to expect a contact centre to move away from a 15- or 30-minute planning inter val in order to cross-utilise people with the bac k office whic h s muc h less sens tive to 30-minute increments

Normalise work planning and sc heduling in the bac k office and digital c hannels to the smallest planning inter val by deconstruct ng long async hronous work, analysing the time it takes to handle an interaction over the cour se of multiple planning inter vals and forecasting activity volume and sc heduling

agents using this inter val specific activity per interaction The result? Greater insight into staff utilisation and ser vice level performance across all blended c hannels

• Implement “True to Inter val” data analysis: Async hronous work tems ike c hat or email or bac k-office work typically have long life spans from star t to finish For example , a work item rece ved via c hat in the morning may not be completed until later in the day but it only has a few m nutes of work effor t occurr ing sporadically dur ing the overall life span To under stand what’s happening to a work item as it spans inter vals , ensure that the amount of agent time applied to the contact is repor ted in the inter val in whic h it occurred

This requires you to deconstruct contacts to the inter val in whic h work occurred, count the contact when it arr ives and again in eac h subsequent nter val in whic h the contact is worked or active The result? By deconstructng contacts into the amount of time and number of contacts worked in eac h inter val, you are positioned to generate accurate nter val staffing requirements

These three steps represent a paradigm shift for the evolving blended digital contact centre and back-office operation, but modern workforce management (WFM) solutions can help By leveraging WFM tools to generate activity-based staffing requirements, normalise work planning and scheduling to the smallest planning inter val, and implementing true to inter val data analysis, you can plan and forecast blended work streams more accurately to make best-in-class ser vice , in the most cost-effective manner, a reality

Chiswick's The Silver Birch Appoints New General Manager

The Silver Birch is delighted to announce the appointment of Thomas Proden as its new General Manager Proden, a seasoned hospitality management professional, brings over 15 years of experience in customer relations, team leadership, and business development to the role His passion for enhancing customer experience , fostering employee development, and his love for exceptional food and beverages make him a perfect fit for The Silver Birch Proden joins The Silver Birch from Les 110 de Taillevent, a renowned French fine-wine restaurant in central London Prior to that, he held the position of Assistant General

Manager at the prestigious Hakkasan Group His extensive experience and proven track record in the hospitality industr y will undoubtedly contribute to the continued success and growth of The Silver Birch

We are thrilled to welcome Thomas to our team, said Owner Tim Price His vast experience , coupled with his passion for customer ser vice and team development, aligns perfectly with our mission We are confident that under his leadership, The Silver Birch will continue to provide our guests with an unforgettable dining experience "

Hospitality Investors Maintain Confidence Amongst Uncertain Times

A sur vey of major global investors has demonstrated an overall positive outlook for the hospitality sector, despite macro-economic challenges

Whilst the overall index score in the Hospitality Investor Sentiment Sur vey Q3 2023 has fallen 0 7 points to 51 2, it s score of 50 0 implies a steadfast, ongoing confidence This is despite the sur vey revealing a polarised views among investors, revealing different interpretations of the macro environment and market oppor tunities available

For the first time since the sur vey was relaunched the index score for urban investments has fallen in direct correlation with an increasingly negative outlook on corporate demand Meanwhile , investors are seizing oppor tunities within the resor ts market where the average price of a holiday is up more than 30% against pre-pandemic pricing across the top five destinations

Marking the highest score since the sur vey ’ s relaunch the appetite for risk has surged, driven by necessity rather than choice as macro-economic factors such as ‘stubborn’ inflation rates and employment challenges, continue to significantly influence investor decision-making

In contrast to Q2 2023, investors in Q3 agree that the availability of investable stock is on the rise , hitting a high score The increase in oppor tunities to purchase at discounted rates can be attributed to the current

instability within the economic landscape Although investors face challenges such as high tender price levels and limited development finance options, the sentiment towards development oppor tunities remains negative yet stable Whether this comes to fruition, however, hinges on the stability and continued focus on hospitality investments which has seen a decrease this quar ter

Investors are also predicting that whilst revenue growth is expected to continue into the last quar ter of 2023, they believe that the pressures of profitability are to remain an ongoing issue faced by the hospitality industr y

Joe Stather, VP market lead, operational real estate at Questex Hospitality, said “The overall index score suggests that leading investors on balance still see the outlook for hospitality investment in a positive light However delving into the individual questions we have never seen such a polarised set of responses, as different funds interpret, and are impacted by, the macro volatility and relatively high interest rate environment in different ways Most investors do concur that there will be more stock coming to the market in the latter par t of this year, a prospect which many industr y stakeholders will be looking forward to ”

The latest edition of the quar terly sur vey is launched ahead of the Annual Hotel Conference (the AHC) taking place in Manchester Central Convention Complex on 11-12 September

Marston’s Reports Sales Boost Due To Summer’s ‘Warm Weather’

Marston s pub company has repor ted a 10 9% increase in likefor-like sales in the 16 weeks to 22 July 2023, as it said the level of “customer demand continues to be good”

It said the increase in like-for-like sales in the 16 weeks reflected the warmer weather in June , which enabled it to maximise the return on investment in its outdoor trading areas under taken ahead of the summer months Like-for-like sales for the 42-week period were up 10 7% versus FY2022 It said that both drink sales and food sales have been strong demonstrating the “steadfast trading resilience of our predominantly community pub estate”

Total retail sales in the group ’ s managed and franchised pubs for the 42-week period were up 12% on last year The company said:

The level of customer demand continues to be good, demonstrating that the positive experiences our guests have in our pubs is impor tant and continues to drive demand As we set out in the interim results, we trialled rolling out the franchise-style model in 13 of our food-led managed pubs to complement the 717 wet-led pubs currently operated under this model

We are ver y pleased with the result of the trial, with sales growth exceeding our broader food business As a consequence , we expect to grow the number of food-led par tnerships to more than 50 pubs in 2024 and will continue to invest in the future growth of the business and remains well-positioned to deliver posi-

tive trading from its community pubs across the UK

Andrew Andrea, CEO, commented:

“Marston’s has delivered another strong trading performance , validating the strateg y we are implementing and demonstrating the appeal of our pubs We are making good progress and are beginning to see the benefits of the actions we have taken in H1, simplifying our trading formats and repositioning our pub por tfolio, as well as the investments we have made in our pub gardens and outside trading areas

“In addition, we are encouraged by the success of the trial extending the par tnership model into our food-led pubs The trial has been positive and we will extend this model to over 50 foodled pubs in FY2024 Marston’s pioneered the operator managed agreement in 2009, which now operates in over 700 wet-led pubs, and we are pleased to lead the evolution of this format and are excited about its future growth potential for our business We remain focused on delivering on our debt reduction strateg y and continue to make good progress in that regard Whilst macro-economic challenges persist for the time being, we remain encouraged by the Group’s trading resilience and that the pub remains an affordable treat for our guests An improving cost outlook, together with the actions we are taking to maximise efficiencies, leaves Marston’s well-placed to navigate through ongoing economic headwinds”

Tips For Negotiating A Commercial Lease

Whether you are looking to take on a new lease or you are par t way through your existing lease , you may need to negotiate different lease terms

CAN YOU NEGOTIATE YOUR COMMERCIAL LEASE?

You can negotiate your rent at the Heads of Terms stage before completing a lease , or at each rent-review date (although the lease usually prevents any reduction when it is reviewed) When you complete a lease you are contractually bound to perform the agreed terms including payment of the agreed level of rent If you think your rent is too high or there are other reasons you need to reduce your rent, you could still negotiate a lower rent during the lease term, even on a temporar y basis

If your landlord agrees a new rent, there are various ways to document the change such as a side letter or a deed of variation

You need to be well prepared for discussions, before approaching your landlord or their agent We have set out some tips for you to consider

ESTABLISH A STRONG WORKING RELATIONSHIP WITH THE LANDLORD

If you are a new tenant, a landlord is less likely to agree a lower rent when you are first entering into the lease arrangement You are likely to be in a much better negotiating position when you become an estab-

lished tenant

To be in a strong position for negotiations, it is impor tant to:

• Build rappor t with the landlord and have mutual trust

• Be reliable and punctual with payments

RESEARCH THE LOCAL RENTAL MARKET

You need to understand the local rental market:

What are the rental trends and vacanc y rates? If demand is low the landlord may have a hard time finding a new tenant

How muc h is c harged in rent for similar proper ties in the area?

• Are you aware of any other factor s that might influence the rental market eg: escalating interest rates or ava lability of similar proper ties?

Steps you should take before you negotiate terms

After you have gathered the above information, you will want to decide the position to put forward to your landlord You should firstly:

• Set realistic goals and objectives You may have a specific sum in mind for a new rent but be prepared to compromise You will want to continue a good working relationship with your landlord after an agreement is reac hed

• If affordab e , tenants should seek the advice of a valuation sur veyor who w ll know the market rates and other terms whic h might make a lower rent more acceptable

• Have a bac kup plan If you ' re unable to negotiate a lower rent, you should have a bac kup plan in place This could inc lude finding a new location or subletting your current space (if your agreement allows it) You may be able to exercise a break c lause if there is one in the lease

• Seek legal advice from a commercial proper ty solicitor and the advice of other profess onals , especially if you do not have exper ience negotiating rent payments

You are then ready to negotiate Here are some useful points to note and tips for this stage:

Process - How you star t the conver sation will depend on your relat onship with the landlord If you have a direct relationship you may have better luc k by approac hing them direct for a discussion You may need to negotiate through their agent or engage your solicitor to negotiate on your behalf For efficienc y and to secure the best terms , it is advisab e to engage professionals early in the process

• Timing - For an existing lease the process could take weeks by the time any agreement amendment is documented but may drag on for months depending on factor s suc h as the reasonableness of the par t es or the c hanges to terms agreed For a new lease negotiated by solicitor s , typically, a smal er straight forward lease negotiation would take 6 to 8 weeks A ver y comp ex arrangement may take many months

• Compromise - If you are not able to secure a lower rent, you may be able to negotiate other terms of the lease , suc h as the frequenc y of payments or for some rent to be deferred to a later date You might be able to fund monthly payments but would struggle to find three months' rent in advance It may be in the land ord's best interest to accept rent monthly rather than effectively forcing a tenant nto insolvenc y, leaving the landlord with no rent and possibly a liability to pay rates on an empty proper ty You might instead ask for a rentfree per iod, allowing you some time to fit out the premises and star t build ng income

• Offer other terms - If lower rent is a top pr ior ity then you may be able to negotiate this by offer ng other less favourable terms , suc h as quar terly rent payments or signing up to a longer lease term

SUMMARY

The extent of your negotiating power will largely depend on market conditions You may not manage to negotiate the figure you have in mind but you may still achieve a lower rent or some other concession which allows you to successfully continue your business from the premises

Paul Davies , Head of Commercial Proper ty at Harper James (www harperjames co uk), shares some practical tips for those looking to negotiate a lower rent payment

Weather Cools July ’s Drinks Sales

On Premise drinks sales dipped slightly last week in line with falling temperatures ending an 11-week stretch of year-on-year growth CGA by NIQ’s Drinks Recover y Tracker, which measures average sales in managed venues, shows sales in the seven days to Saturday (15 July) were 0 3% down on the same week in July 2022 This represents a drop from sales growth of 5% in the first week of the month to Saturday 8 July, and is the first negative weekly performance in the On Premise since late April

The figures are a reminder of the close correlation between weather and drinks sales June and early July brought widespread sunshine , attracting consumers to pubs with outdoor spaces but milder and wetter weather made last week much tougher Sales were in negative territor y on Monday (down 12%), Tuesday (down 2%), Wednesday (down 2%) and Friday (down 6%), though they were better on Saturday (up 6%)

Long Alcoholic Drinks categories were hardest hit by the falling temperatures, with cider sales down 18% last week and beer sales only 2% ahead of July 2022 Soft drinks (up 1%) and spirits (down 5%) had modest weeks too, but consumers moves indoors, and towards food-led occasions, created 14% year-on-year growth in wine sales

After a long run of fine weather and sales it was little surprise to see more modest trading last week,” says Jonathan Jones, CGA’s managing director, UK and Ireland “Eleven consecutive weeks of growth marks an impressive late Spring and early Summer for the On Premise especially given all the current cost pressures and this is hopefully a weather-driven blip in the pattern However, with more poor weather forecast and consumers ’ spending fur ther squeezed by interest rate rises, trading conditions will remain challenging for some time yet ”

Countdown to the Great British Beer Festival 2023

The Campaign of Real Ale s flagship event, the Great British Beer Festival (GBBF) opens its doors to visitors next week, returning to Olympia London from 1-5 August

The Great British Beer Festival, now in its 46th year, will feature more than 700 different beers from both the UK and beyond Enjoy some of the best beers this countr y has to offer in cask, keg and bottle , with a fantastic range of traditional and contemporar y styles and flavours Adventurous festivalgoers can also sample American cask beer specially impor ted from the United States, as well as European beers hailing from Belgium the Netherlands and Germany

Real cider and perr y are also celebrated at C AMRA’s premier festival, with a dedicated bar showcasing an assor tment of sweet and dr y styles to satisfy all palates

The festival will also boast a wide range of street foods to suit all dietar y requirements and tastes with various soft drinks and coffee for those wanting a break from alcoholic beverages

For the first time since 2019 C AMRA’s Champion Beer of Britain competition returns to GBBF after a hiatus due to the COVID-19 pandemic The competition runs over a two-year calendar, thanks to the dedication of thousands of C AMRA members who vote for their favourite beers across 12 beer styles each Autumn The final round of judging and the announcement of the overall winners will take place

Throughout the week, industr y exper ts and beer sommeliers will be running an exclusive schedule of beer tastings to help you learn more about the craft which goes into making Britain’s best beers From beer and

food pairings to an introduction to beer judging, there is a tutored session for ever yone to enjoy at GBBF

While sampling the impressive range of beer, cider and perr y at the Great British Beer Festival, guests can also enjoy a delightful enter tainment schedule Step into the captivating world of breweriana at the festival auction, where collectors, enthusiasts, and connoisseurs gather to celebrate the rich histor y and ar tistr y of brewing Live music from a string quar tet, rock ar tists and even a full brass band will supply a great atmosphere

Festival Organiser Catherine Tonr y said: “We’re incredibly excited for the Great British Beer Festival this year, and the return of the Champion Beer of Britain award We look forward to inviting beer lovers from across the UK to London to sample some of the best beers in the countr y Come and experience the natural magic of grain to glass, while enjoying delicious street food and our incredible selection of only the finest beers, ciders and perries

The Great British Beer Festival wouldn t be possible without the hard work of dedicated volunteers from across the countr y who converge on London to organise the best beer show in the countr y Nearly a thousand volunteers take par t in the event on behalf of C AMRA, a not-for-profit consumer group that campaigns on a range of issues to suppor t beer, cider, pubs and clubs, and ultimately, the consumers All festival proceeds go directly back into C AMRA campaigning activity Festival tickets are still available to purchase online at gbbf org uk

Trade Drinks Expo - 10th and 11th of October 2023

We are excited to announce that we have par tnered with Trade Drinks Expo this year, the UK’s only event dedicated to maximising drink sales for on-trade and off-trade! They are coming to the ExCeL London for the 10th and 11th of October with a brand new look Make sure to get a ticket now to access endless business growth oppor tunity!

Get your ticket for FREE here now!

This year Trades Drink Expo has 200 innovative exhibitors alongside 100 industr y-leading speakers who are ready to educate you on the latest top tips, tricks and strategies

of the sector! You must take advantage of the perfect oppor tunity to learn precisely how to stand out from the competition and grow your business!

That is not all! Network with thousands of industr y professionals! With potential business par tners, clients, and buyers attending the event it is the perfect place to expand your network and get those valuable business connections that would otherwise be impossible! You can now also network whilst tasting the tastiest products in the trade drink industr y with the brand-new Trail on tap!

Save the date and get your ticket here , we hope to see you there!

Over £3,500 Raised for Macmillan Cancer Support at ‘Greene King Carling Cup’ Football Tournament

Greene King Pub Par tners and Carling have raised over £3,500 for Macmillan Cancer Suppor t by hosting a ‘Greene King Carling Cup’ football tournament

The tournament took place at St George’s Park, which is the FA’s National Football Centre where all England teams train

In total, 10 teams took par t in the tournament, ranging from Greene King and Molson Coors members of staff to Greene King Pub Par tners licensees and suppliers The overall winner of the tournament was a team fielded by Diageo who lifted the ‘Greene King Carling Cup’ after a thrilling final

The tournament was made possible thanks to sponsorship from Carling who provided access to St George’s Park for the tournament to make the ‘Greene King Carling Cup’ final experience just like a professional football cup final

To round the day of football off a charity auction was also held at the end of the tournament to top up the amount fundraised

for Macmillan Cancer Suppor t All the money raised will help the charity continue to provide vital care and suppor t for people living with cancer

Phil Arnold, Operations Director for Greene King Pub Par tners, said: “We are really thrilled to have raised over £3,500 for Macmillan Cancer Suppor t Thank you so much to the teams at Carling and St George’s Park for making it possible – as well as our own team for organising it

“Pubs are a force for good and the ‘Greene King Carling Cup’ football tournament shows just that ”

Ror y Naylor, Channel Director for Molson Coors, said:

“Ever yone in the Carling team is delighted to have suppor ted Greene King Pub Par tners to stage such a great event This is the second year in a row our teams have put on the ‘Greene King Carling Cup Football Tournament, which helps to raise much needed funds for such a great cause ”

British Tourism Industry Calls On Government To Reverse Decision To Increase Visa Fees

competitive disadvantage already existed before these measures were taken In 2019 the UK ranked last out of 147 countries in the World Economic Forum’s global price competitiveness for travel and tourism Joss Croft OBE, UKinbound, CEO said: “The Government’s announcement of this significant increase to visa fees is catastrophic and could not have come at a worse time for our industr y, which is still striving to recover to pre-pandemic levels of growth

UKinbound The Tourism Alliance and English UK are calling on the Chancellor to reverse the Government’s recent announcement to ‘significantly increase visa application fees as par t of the new public sector pay deal They have stated that this decision will have an “incredibly detrimental economic impact on the UK inbound tourism sector ”

The key organisations, which represent hundreds of businesses and operators key to the UK inbound tourism sector, have united in an open letter to the Chancellor to highlight their “upmost concern ” at the fee increase which will render the UK “uncompetitive compared with many other countries, including our nearest competitors across the EU ”

On 13 July, the Government announced plans which will mean visitor and business visa fees will be hiked by 15%, and 20% for all other visas, in order to fund the public sector pay increase This follows the 5% visa fee increase which was already introduced last year These changes mean that the cost of a five-year multiple entr y visa will be going up from £670 to £770 By way of comparison, the US charges Chinese visitors £135 ($155) for a 10-year visa Under these new rules, a 10 year visa from China to the UK will now cost £962 55

The industr y open letter condemns this increase , stating it is undeniable that this exorbitant cost will put off tourists visiting the UK The UK tourism industr y already faces significant challenges, and this

“The UK is still struggling to recover to 2019 levels, whilst our competitors have grown beyond recover y The next six months are critical to our industr y ’ s recover y and its ability to bring significant new expor t revenue , yet this announcement only places us at a fur ther economic disadvantage This is an industr y wor th £28 4bn in expor ts in 2019 – more than car manufacturing expor ts – and one that has the potential to grow at least twice as fast as the wider UK economy Why the Government thinks that this anti-growth measure is advisable , is beyond belief

“The UK Government must reverse this ill-considered fee increase and focus on implementing visitorfriendly policies to properly welcome tourists to our countr y The economic growth potential of the UK tourism industr y is huge , and therefore , its growth must be suppor ted and recognised, not penalised or suppressed ”

Jodie Gray, English UK, CEO said, While we suppor t the pay rises for our doctors, teachers and nurses, this is not the right way to fund them UK English Language Teaching and the wider tourism sector are expor t industries which bring much-needed revenue into our nation If visa and health fees become uncompetitively high, we risk losing that revenue and the jobs that these sectors suppor t This plan is incredibly shor t-sighted, and we believe must be reversed before it takes effect in October ”

Celebrations Begin For Twelve National Chef Of The Year Finalists

Following two rounds of recipe creation and deliberation, the Craft Guild of Chefs has announced that twelve chefs are still in the running to be crowned the National Chef of the Year winner Throughout the day the finalists have received a celebrator y bottle of champagne courtesy of Hallgar ten & Novum Wines and Champagne Collet confirming their place in the final which will take place at the University of West London on Tuesday, 10th October, 2023

In previous years, the competition has seen ten finalists make the final but the standard this year has impressed the judges so significantly that it was one of the closest semi-finals in histor y Chair of judges, Kenny Atkinson requested that twelve chefs were given the oppor tunity to cook their dishes for the judges

THE FINALISTS FOR THIS YEAR ARE:

• Alex Ange ogiannis , The Glenturret Restaurant by Lalique

• Ben Boeynaems , The Beaumont Hotel

• Charlotte Vincent The Candlelight Inn

• Clever son Cordeiro, Frog by Adam Handling

Grahame Wic kham, Guards Polo Club

• Jethro Lawrence , Apetito UK

• Karl O Dell, The Monarc h

• Mark McCabe The Ethicurean

• Matthew Smith, Inver restaurant

Paul Leonard, The Forest Side

• Ruth Hansom Rigby, Swinton Estate

• Simon Webb, BaxterStorey

Two chefs have also been confirmed as reser ves for the final, Yiannis

Mexis from Hide and Jozef Rogulski from The Stafford

In addition to entering their original three course menu, which they will now ser ve up to the judges in the final the chefs had to create an innovative , vegan, signature dish based on the theme ‘One Humble Ingredient’ Competitors also had to answer a series of questions from the judges exploring why they chose to enter their dishes and what winning would mean to them

Chair of judges Kenny Atkinson said: “It was absolutely fascinating to watch the videos and see how each chef celebrated their one humble ingredient The standard of dishes was genuinely mind-blowing from the semi-finalists and so when we put the scores from both rounds together, we had a real challenge on our hands As chair of judges, I knew I needed to taste the dishes of ever y single one of these finalists which is why

we ’ ve increased the number of chefs still in the running The results have been so close to call in both judging rounds so I would say to ever y chef who hasn’t made it through to tr y again as you ’ ve absolutely risen to the challenge and next year it could be you in this position ”

Competition director David Mulcahy food innovation & sustainability director at Sodexo UK and Ireland, commented: “This year has already proven to be one of the most hotly contested and closely fought competitions I ve seen in all the years I ve organised it Working closely with our sponsors, we ’ ve got an exciting few months lined up with plans for a thought-provoking and inspiring mentor day at the Waitrose Food Innovation Studio well underway From the dishes we ’ ve seen in both rounds, we know it is going to be a thrilling cook-off in October ”

Current title holder, Ben Murphy, who is chef patron at Launceston Place , added: “It’s hard to believe it’s been almost a year since I was in the same position as these chefs as so much has happened since winning Getting to the final of this competition is an incredible achievement but the hard work really star ts now Knowing they’ve got this far ; these twelve chefs will be hungrier than ever for the title , so my advice is to put ever ything you have into the competition as only one of you will take it It was and always will be a career-defining moment for me ”

The standard has been so impressive this year that those who didn’t make the final still have the oppor tunity to showcase their main courses

Headline par tner, Lumina is inviting the semi-finalists to adapt their original lamb dish for the oppor tunity to take the wildcard spot in the Lumina Challenge 2024 where there is a chance to win a trip to New Zealand All recipes entered into the Lumina Challenge will be included in their recipe collection and used in marketing material across the globe , helping to raise the chefs’ profiles even fur ther

Admiral Taverns Invests Over £10 Million Into Its Community Pubs

Admiral Taverns has invested more than £10 million into upgrading its community pubs throughout the first half of 2023 The group which owns almost 1 500 pubs in England Scotland and Wales has invested the funds into 138 pubs across both its leased and tenanted estate and its wet-led operator division, Proper Pubs

The active investment programme is a core par t of Admiral’s strateg y to ensure that ever y pub can thrive and make a positive difference within their communities across the UK Investments range from transformational interior and external refurbishments through to upgrading licensee accommodation and making essential structural repairs As a result of the ongoing Capex scheme , Admiral has been able to enhance essential social hubs, fur ther suppor ting all aspects of community life

Chris Jowsey, Chief Executive at Admiral Taverns, said: “At Admiral, we strongly believe in creating long-term, sustainable pubs that sit at the

hear t of their communities and suppor t all aspects of local life Pubs are the cornerstone of British life and have been bringing people together for centuries so it’s essential that we continue to facilitate such an impor tant par t of community life The results from these refurbishments are incredible and I wish each of our licensees and operators ever y success for the future ”

Highlights of the ongoing programme include the recent openings of leased and tenanted pubs, The Toad Hall Inn in Colwyn Bay following a £200,000 investment, and The Plume of Feathers in Hitchin after a £180,000 refurbishment

For Proper Pubs, 2023 has seen a record number of openings These include the Strawberr y Gardens in Manchester which received an investment of almost £248,000, as well as the Gamull in Preston which opened following a transformational £360,000 capex investment

Travelers Spend Over 5 Hours Researching Trips On Average - Longer Than Flying From The UK To The Canary Islands - According To Expedia Group Research

Expedia Group s Path to Purchase research has revealed the travel content consumption habits of travelers as they seek inspiration and plan their trip, with UK travelers spending 303 minutes or over 5 hours on average with travel content in the 45 days prior to booking The research, conducted by Expedia Group and Luth Research, sheds light on traveler preferences and behaviors throughout the online shopping journey and illustrates where and how they plan and book travel, from the typical number of travel website visits and page views to destination considerations, trip resources, and influences at ever y stage

THE GROWING ROLE OF TRAVEL CONTENT IN THE BOOKING PROCESS

The research revealed the significant volume of content that travelers consume to inform their decision to travel as they seek to refine their options in the 45 days prior to booking a trip online On average , across the seven countries sur veyed:

Travelers view 141 pages of travel content in the 45 days prior to booking a trip, and as high as 277 pages for travelers in the U S , with these page views distributed throughout their path to purchase

In the early stages of planning, research is more spread out (about 2 5 page views per day), while it increases exponentially in the few days prior to a booking, ending with 25 page views on the day of purchase

Travelers from the U K spend one month thinking about their trip during the initial inspiration phase and over a month researching and planning it, which is aligned with the average Once they finalize their plans, the window from booking to the star t of the trip is over three months,

which is longer than the average of 73 days

It also highlighted the top resources that travelers are using in the 45 days leading up to purchase:

OTAs (80%), search engines (61%), social media (58%), airline websites (54%), and meta travel websites (51%) are the top five resources used by most travelers

And four in five travelers visit an OTA at some point before making a travel purchase , indicating that travelers likely visited an OTA for inspiration, research, or planning purposes, even if travelers book on another website

TRAVELERS ARE LOOKING FOR DESTINATION INSPIRATION

Most travelers revealed they were undecided on where they would like to travel to before they star t the trip planning process, with:

Nearly three in five travelers sur veyed said that they did not have a specific destination in mind, or considered multiple destinations when they first decided to take a trip (59%)

And more than 80% of travelers from Mexico and 62% of travelers from the U K were undecided on their destination, indicating that these travelers may be even more open to destination inspiration

86% of U K travelers use online travel agencies (OTAs) in their path to purchase vs 80% on average to help guide them with finding the ideal booking process

Significant numbers also said that they are influenced by what they consumed on social media and in adver tising

Of those that use social media in the path to purchase , 77% use it for inspiration

Among U K travelers who used social media prior to booking a trip: 22% use it for links and codes from influencers (higher than any other countr y)

Nearly one in five (19%) travelers said adver tising influenced their decision to book a trip This number was highest among travelers from Mexico at 40%

Vacation rental guests (26%) and hotel guests (22%) are also more likely to be influenced by adver tising

Cher yl Miller, SVP and CMO, Expedia for Business, said: “The traveler path to purchase is often complex, and full of twists and turns This research highlights just how much thought and consideration travelers put into planning a trip in the weeks leading up to booking as they seek to niche and refine their choices This means there are many oppor tunities to connect with travelers before they make their decisions, underlining the impor tance of par tnership, given that it’s essential to show up across multiple touchpoints and beyond your owned brand channels, as frequently as possible along this path By providing actionable insights to help reach, inspire , and engage travelers during their path to purchase , we re pleased to provide B2B travel par tners with the tools required to conver t their guests and customers ” Turning ins ghts into action, here is the full repor t

Blind Tiger Inns Invests And Expands With Star

Nor th West pub operator, Blind Tiger Inns, is taking the leases on two new pubs with Star Pubs & Bars – The Arg yll & Sutherland at Eastham and the Towneley Arms Hotel in Longridge The pubs will undergo joint refurbishments totalling £340 000 before opening under Blind Tiger’s management The new sites increase Blind Tiger’s estate to 20 sites – 19 of which are with Star – and will create 22 new jobs

The revamps of The Arg yll & Sutherland and the Towneley Arms will take a common approach, upgrading them into premium locals specialising in spor ts and enter tainment

The wet-led venues will offer an extensive selection of drinks from premium brands to traditional favourites

Whilst Star Pubs & Bars will provide finance for both revamps, Blind Tiger Inns will under take the projects using their preferred local designers and contractors Says Chris Tulloch: “The flexibility to invest like this is a benefit of par tnering with Star Having worked with them for more than a decade , we have a strong relationship built on trust They understand our business, which makes agreeing new deals ver y straightforward ”

Comments David Pritchard, Star Pubs & Bars’ operations director : “We’re delighted to be developing

more pubs with Blind Tiger Inns – it’s a mutually beneficial par tnership They are incredibly creative and know how to deliver exceptional locals that keep up with customers’ changing tastes and appeal to all Impor tantly they’ve developed a strong pub management team so the ser vice is phenomenal,”

Despite the cost of living crisis and the challenges of inflation and high energ y prices, Tulloch says it’s “ business as usual” at Blind Tiger Inns and he remains positive about the outlook for pubs We ve made no cut backs and have continued to give our customers the great experience they know and love when they come to our pubs We’ve invested in the best glassware , revisited our wine and gin menus, revamped gardens and kept up our maintenance programme , so our pubs look as good as ever As a result, our volumes are in growth, albeit increased costs have dented profits We’re confident we’ll emerge from this tough period as a strong business and will recoup our profit margins as energ y prices settle down ”

Looking to the future Tulloch says Blind Tiger Inns remains “ open to taking on new sites if they’re the right oppor tunities Any expansion will be driven by leased pubs We like the flexibility of leasing and the stable overhead of rents that are fixed for five years compared to the risks and uncer tainty of proper ty ownership

The Perfect Evening? It Really Was a Midsummer Night’s Dream…

Could Cobots be the Answer to Crippling Staff Shortages?

Staff shor tages continue to plague the UK hospitality industr y, with little sign of improvement on the horizon

Triggered by Covid lockdowns and compounded by Brexit, the shor tage of workers is forcing many restaurants to restrict trading hours, and hotels to leave rooms uncleaned on cer tain days a week

According to trade body UKHospitality, vacancies remain 48% higher than preCovid

The organisation’s chief executive Kate Nicholls said: “The workforce shor tage is creating a serious crisis Nearly half of businesses are reducing trading hours per day, and a third are having to close on some days each week

So what is the answer to the recruitment headache facing the UK’s hotels and restaurants? How about making a robot (or cobot to give them their more apt moniker due to their collaborative work alongside humans) your newest recruit?

Softbank Robotics general manager Stefano Bensi explained: With a cobot on hand, menial and time-consuming tasks are taken care of autonomously Staff have more time to concentrate on higher-value , more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner) or spending more time with customers (in the case of tray deliver y robots)

“We know that in the hospitality industr y it’s a real struggle to recruit and retain staff: robots can help add additional suppor t to existing teams, plug labour gaps and shor tages, and work when necessar y to improve processes ”

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes, vacuum 1,500 sq m of carpet on a

single charge , and be programmed to clean at any time of day

It is equipped with a 3D camera and a lidar (light detection and ranging) system - the same kind of technolog y used in self-drive cars

Rather than taking the human interaction aspect away from restaurant ser vice , Softbank’s tray deliver y robots simply look after the “bussing” side of the job (bringing and removing dishes) meaning staff are present in the dining room at all times and able to respond quickly to customers needs

Bensi said: Because the waiter isn t constantly going to and from the kitchen, stuff just happens: customers can order that extra bottle of wine , a side , a pudding, and suddenly you have the average price per sitting going up, and the table turnaround time going down, because when the customer is ready to ask for something it can happen straight away ” For hotels offering room ser vice , Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to aler t them once their order is outside their door

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic , with operators forced to adopt automated methods to keep guests and staff safe Could it be the time has come for operators to recognise that technolog y isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too

To find out more , visit https://emea softbankrobotics com/

Electronic Temperature Instruments Celebrates 40 years of Innovation

Electronic Temperature Instruments Ltd (ETI) a manufacturer and supplier of digital thermometers and probes, is this year celebrating its 40th anniversar y Founded in 1983 by Miriam and Peter Webb MBE in their garden shed, ETI has now developed a worldwide reputation as a manufacturer and supplier of digital temperature solutions

ETI’s Thermapen One thermometer is widely used among commercial kitchens and caterers, and Michelinstarred chefs remain amongst its top buyers The product has been featured on television programmes such as MasterChef and Great British Menu

The company also makes industrial thermometers for some of the harshest working environments, and wireless data loggers which can monitor and record temperatures in storage and transpor t facilities and relay it in real-time It employs 180 people and has three sites in Wor thing, West Sussex working across numerous sectors including food & drink, industr y, hydroponics, hotels & hospitality, and pharmaceuticals

Throughout the past 40 years, ETI has remained a family business at its core Having star ted and steered the firm since 1983, Peter Webb handed control of the business over to his three children, Claire , Lisa, and Jason early last year, the latter now the managing director of the business

Jason Webb, managing director at ETI said: “It’s a fantastic legacy to take on that my father and mother built from their home garden shed back in 1983 ETI has and always will have the hear t of a family business, but with an international reach We continue to grow and evolve , and that is down to the foundations laid by my parents The Thermapen continues to be a pillar for our business I am thrilled that after 40 years our teams are still innovating, refining and pushing boundaries ”

ETI remains a proud British expor ter and manufacturer, and the success of Thermapen has led it to three Queen’s Awards in Enterprise for International Trade It has also won a Queen’s Award for Enterprise for Innovation in 2018, as well as numerous local and national accolades over the years Peter has been awarded an MBE from the Queen for ser vices to business

Looking to the future , ETI is continuing to diversity and invest in thermometer technologies, with a range of Bluetooth and Wi-Fi capable thermometers

Visit www thermometer co uk for fur ther information

Greene King Pub Partners Licensee Celebrates 30th Anniversary

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

Gerr y McGrath has run The Poachers in Bedwell Crescent, Stevenage since 1993 and is thought to be the longest ser ving pub landlord in the town

Originally from Sligo in Ireland, he left home in 1989 at the age of 22 for a holiday in England and never returned, eventually taking on The Poachers just a few years

Lucy, at The Poachers

In recognition of Gerr y s 30 years at The Poachers – as well as his commitment to the local community – Greene King Pub Par tners Managing Director Dan Robinson presented

“The

“Here’s

Trade Bodies Welcome Consultation On Gaming Machines In Pubs And Venues

Leading pub trade bodies have welcomed the consultation published by Government, which seeks views on various matters relating to gaming machines in pubs and other venues

The measures on which views are sought include the use of debit card payments on machines and player protections to promote responsible gaming, all of which will help future proof the gaming offer in pubs

The Gambling Act Review white paper published in April 2023 set out the government’s plans for modernising the regulation of gambling in Great Britain This included a number of measures to adjust outdated regulator y restrictions applying to the land-based gambling sector

Restrictions on supply were originally viewed as an impor tant protection in the 2005 Act, but in the light of the availability of remote gambling the characteristics of products and quality of monitoring have assumed greater impor tance

THE PROPOSALS THAT THE GOVERNMENT ARE SEEKING VIEWS ON INCLUDE:

• Relaxation of casino rules: al owing large casinos to increase the number of their gaming mac hines to 80, allowing smaller casinos more than 20 mac hines on a pro rata basis commensurate to their size and permitt ng betting in all casinos

• Mac hines n arcades and bingo halls: c hanging the 80/20 ratio governing higher to lower stake gaming mac hines to enable venues to better meet customer

demands and save on energy costs

• Cashless payments on gaming mac hines: helping future-proof the industr y by consulting on the player protections needed to remove the prohibition on the direct use of debit cards on gaming mac hines

• Introduction of a legal age limit of 18 for cer tain gaming mac hines: protecting c hildren and young people by banning anyone under the age of 18 from playing low stake Categor y D slot mac hines that payout cash

• Licensing author ity fees: ensur ng that l censing authorities have the funding they need to carr y out their licensing and enforcement duties for premises licences

In a joint statement, UKHospitality and the British Beer and Pub Association said: “This consultation is a welcome step towards a much needed review of issues that could protect the longevity of safe and enjoyable gaming in pubs

“UKH and BBPA work closely on gaming issues and our joint group will feed in via the associations no doubt with one voice and unanimity ”

Draft Anti-Terror Bill Focus On Venue Capacity Fails To Address Real Risk Of Terror Attacks, Home Affairs Committee Warns

Onerous new anti-terror regulations could place small businesses and voluntar y organisations at risk of closure but fail to make a difference to public safety, the Home Affairs Committee has warned Following pre-legislative scrutiny of the Draft Terrorism (Protection of Premises) Bill the Committee calls on the Government to ensure safety measures are based on risk and not on the size of a venue

The Draft Terrorism (Protection of Premises) Bill was introduced by the Government in response to recommendations made in the inquir y into the 2017 Manchester Arena attack It sets out how venues should assess the risk of terror attacks and take measures to mitigate their consequences, with different standards for venues above 100 and above 800 capacity

The Committee found that in its current form the bill would place a significant and dispropor tionate burden on smaller venues while failing to ensure adequate safety measures at all public events at risk of terror attacks Thousands of small organisations, many of them reliant on community and volunteer suppor t, would be required to implement potentially costly safety measures without adequate resources to do so Yet other events and venues with a greater histor y of terror attacks or with a higher footfall fall out of scope such as farmers markets or Christmas markets

Evidence heard over the course of the inquir y indicated that measures in the bill would not have made a significant difference in recent terror attacks in the UK The Committee is also concerned that the Bill’s objectives are unclear, with the bill promoted as terror prevention legislation while most of its measures relate to mitigating the consequences of attacks

While the Committee suppor ts measures in the bill that would improve the response to terror attacks in larger venues, it calls on the Government to introduce the legislation in stages, beginning with these larger venues, and review its implementation annually to assess its impact It should carr y out fur ther research to better assess whether the threat to small businesses and venues is sufficient to require them to under take anti-terrorism measures

Outdoor events continue to be at heightened risk of terror attacks and the Government should also ensure that they are covered by the legislation, the Committee finds

The Government should also ensure that the new duties established by the bill fall on the right people , and coordinate effectively with existing responsibilities Training must be high quality, have a clear purpose and be to a prescribed standard if it is to have an meaningful impact

The Committee was par ticularly concerned by low training standards in the security industr y and urges the

Government to ensure improved education and standards in this sector

The ability of on-site staff to provide immediate medical treatment in the event of a terrorist attack could be the difference between life and death, the Committee finds The Government should ensure all premises covered by the bill provide mandator y life-saving training to staff and medical kits required on site

Adequate funding needs to in place to enable smaller venues or voluntar y to implement the bill’s requirements par ticularly if they fall within the enhanced tier of over 800 capacity Evidence heard in the inquir y suggested that companies were already seeking to exploit uncer tainty around the impact of the bill by offering expensive consultancy ser vices The Committee urges the Government to carr y out a comprehensive communications campaign to ensure venues know what is required of them and where to get more information

Despite playing a critical role in how the regulator y framework operates, there is a lack of clarity over the role of the regulator This includes whether the regulator would be independent, who they would be accountable to, and what investigation and enforcement powers it would have The Committee calls on the Government to ensure there are comprehensive proposals for the regulator are published in the next two months before the bill returns to Parliament

Michael Kill CEO NTIA Says:

“The NTIA were pleased to be able to suppor t the Home Affairs Select Committee’s pre-legislative scrutiny of the Terrorism (Protection of premises) Bill with sector specific evidence , and welcome the repor t released today ”

“While recognising that the overall intent of the bill is positive , there are concerns about its current lack of detail propor tionality risk legislative integration regulator y framework and sector specific financial and operational impacts ”

“We are in agreement with the Select Committee in that the bill needs fur ther clarity and evaluation to inspire confidence in its ability to effectively address and prevent terror attacks in the future ”

“The lack of specific details and the range of uncer tainties raised by the sector regarding the bill’s implementation and implications reinforce the committee’s repor t, which suggests that the bill requires significant improvement and refinement before it can be considered a practical and viable measure to enhance public safety in public spaces ”

GBS Celebrates Student Success At Summer Graduation

Global Banking School (GBS) celebrated the success of its students with a graduation ceremony held at the Queen Elizabeth II Centre , on Tuesday 11th July he event marked an impor tant milestone in the lives of these exceptional individuals who worked diligently to achieve their academic goals having to balance their studies with a range of commitments including work, family and caring

The graduating class of 2023 received awards marking their success in a range of business and health related subjects GBS students are all either in full time work or raising families, but GBS have developed and honed ways of working with and suppor ting these students such that their dreams of improving their lives through education can become reality Our students have demonstrated remarkable determination, perseverance , and intellectual growth throughout their educational journey Under the guidance of dedicated faculty members, these students have acquired a comprehensive set of skills and knowledge that will ser ve as a solid foundation for their future endeavours and ensure they are making valued contributions to society

GBS were proud to have Sir Graham Brady distinguished Conser vative MP for Altrincham and Sale West and Chair of the Conser vative Par ty 1922 Committee as their guest of honour who addressed graduates

and celebrated their remarkable achievements

Professor Ray Lloyd, Chief Executive Officer, said of the occasion "We are immensely proud of our new graduates They have had to overcome many challenges to complete their studies and we are immensely proud of what they have achieved It gives us much satisfaction to celebrate their success with them just as it has been a privilege to work with such an extraordinar y group of people as they have progressed through their challenging journey with us at GBS They have grasped the oppor tunity that a GBS education can provide , and we are confident that they will now go on to achieve even more in their careers We wish them ever y success for the future ”

The graduation ceremony was a joyous occasion filled with a sense of accomplishment, pride , and anticipation for the future Families, friends, faculty members, and distinguished guests gathered to honour and celebrate GBS is immensely proud of each graduate , recognising their unique contributions and the positive impact they will undoubtedly make in their respective fields

For more information about GBS, please visit https://globalbanking ac uk/

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers

tain fewer calories Good for the consumer, good for the bottom line

Reduce carbon footprint: It will minim ze your environmental impact through a reduction in energy and oil consumption

Faster ser vice: Food cooks quic ker

Reduce food waste: Food is cr ispier and holds its shape and texture for longer Great for food deliver y

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the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical, but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer will give you a compet-

fried food items will absorb less oil and therefore will con-

Health

Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability Benefits to No1 Soho Place

“The bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client s carbon footprint

With healthy hydration and sustainability as par t of the brief, Smar t Soda UK has recently installed a purpose-designed self-ser ve multidrinks bridge tower dispensing system for Apollo Management International LLP at its new premises at No1 Soho Place London Tricon Foodser vice Consultants was appointed as sub-consultants by the project management team at Gensler, the architects, with a brief to deliver a system that provided a free-issue self-ser ve hydration solution plus a wide range of non- and low-sugar beverages At the same time , they were looking to remove all plastic waste from the premises

Apollo had experience of self-ser ve multi-drinks systems in its New York offices, but those mainly featured branded sugar y sodas, and the client asked us to find a supplier which could meet the brief, both for heathier drinks and a more environmentally friendly solution,” says Tricon Foodser vice Consultants Project Director Chantal BourquinQuéva “We found Smar t Soda UK, which was able to offer more than just plain water and already provided a variety of dispense solutions We then began the process of designing something special which suited the unique needs of the client and the aesthetics of the building

“Sustainability is at the forefront of ever ything we do, and we are always looking to implement systems where we can use reusable products and avoid disposables The development of the bridge tower selfser ve dispensing system has been a complete success We work with architects and interior designers so the look and feel of the Smar t Soda bridge tower drinks system is hugely impor tant Alongside the benefits of healthy drinks and sustainability gains, all par ties have been impressed by the ease of installation – without too much disruption – and how flexible this solution can be , so we will be recommending similar solutions to other clients in the future ”

Tricon was also scoped with carr ying out the tender process to bring a caterer for the site on board, and B-Corp cer tified Houston and Hawkes was selected

SAVING SPACE AND TIME

“We look after all of Apollo’s catering and hospitality needs from the restaurant to events, and that averages around 350 people a day,” says Houston and Hawkes general manager on site , Andre Welman

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

“The bridge tower saves space and time In respect of space-saving, we don t need to store cans and bottles, or have rows of refrigerators, and we don’t have to manage lots of deliveries Removing single-use plastic from the site , also saves the time which would otherwise be devoted to separating and storing waste for collection for recycling

“With so many people using the system ever y day, the choice and variety of drinks has proved popular, and at lunchtimes almost ever yone who comes through the door is using it On our side , we also appreciate that the system is easy to clean and maintain

“As a B-Corp business, genuine sustainability gains are hugely important to Houston and Hawkes, so the bridge tower system is a perfect fit for us Eradicating single-use plastic cutting energ y use for refrigeration and reducing the number of deliveries to the site all make a positive and measurable contribution ”

TEAMWORK DELIVERS FIRST IN EUROPE DISPENSE SOLUTION

The Smar t Soda bridge tower incorporates 10 Multiplex® CRAFTtaps Made from 100% stainless steel, each streamline post-mix valve tap delivers a durable and hygienic – easy-to-clean – dispense solution which ensures drinks are ser ved at a consistent cold temperature and a consistent taste ever y time

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 consumers repeatedly tell us

The development of the bridge tower was down to successful teamwork, involving Tricon Foodser vice Consultants senior design consultant Stuar t Wilcox working with cooling and dispense equipment specialists Multiplex Welbilt Halesowen, and Italian draft dispensing system specialists Global Fountain

“This is the first, and only, dispensing unit of its type in Europe , ” says Global Fountain’s Massimo Todeshini “It was great to have the oppor tunity to work on the development of a bespoke unit which we know is operating perfectly and has been so well received Despite the special nature of the unit requiring the fitting of a lot of technolog y into such a small space , from the initial request to installation, took only eight weeks ”

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION

Smar t Soda is the world’s first water company to offer functional pHenhanced, vitamin-infused sodas and flavoured waters – crafted with alkaline water, and made with only reduced British beet sugar – or no sugar at all – via a post mix dispenser

“We were chosen for this project as Smar t Soda is well known for helping companies demonstrate that they care about staff wellbeing through the provision of unlimited, healthy and sustainable drinks,” says Smar t Soda UK Operations Director Ian Webb

“Smar t Soda is all about the consistent quality and taste of the drinks, hence we source the best equipment to deliver our beverages to the highest standard Our dispense solutions are delivered using a bag-in-box system – so the drinks are delivered in recyclable cardboard boxes Bagin-box reduces carbon footprint by taking up less space and reducing weight in the supply chain

“In this way, Smar t Soda eliminates the creation, distribution, storage , and waste disposal of lorr y loads of plastic bottles and cans Each 5 litre bag-in-box drinks removes 120 (330ml) cans or 80 (500ml) bottles from the distribution chain

“Our client is delighted that the bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks while at the same time eradicating plastic waste and reducing the client’s carbon footprint In addition, Gensler, the architect for No1 Soho Place is pleased with the way that the unit complements the carefully designed aesthetics ” www.smar tsoda.co.uk

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

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

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

www printedgreaseproof com itsawrap@jrpress co uk

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

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 16 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 13 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

Park and Urban Furniture

ENHANCING REVENUE THROUGH OUTDOOR SEATING

Businesses, such as restaurants, cafes, and pubs can significantly boost their revenue by providing outdoor seating options

This strateg y appeals to a broader customer base , as many individuals prefer the refreshing atmosphere while dining or shopping

The outdoor space creates a welcoming impression enticing potential customers to stop by and suppor t the establishment Additionally, by offering outdoor seating, the business can accommodate more guests during busy times resulting in higher sales and quicker table turnovers

The improved customer experience fosters loyalty and positive word-of-mouth, fur ther attracting repeat business Consequently this elevates the brand's image , attracting more customers, and ultimately driving revenue growth

Email sales@hags.co.uk or visit www.hags.co.uk

Outdoor Space You Cannot Use Because Of The Weather Has No Value

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

Please

Catering Equipment & Kitchen Fit-Out

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

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

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

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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4

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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

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

, 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

Design & Refit

Additional Ranges as ILF Continue to Expand

www.ilfchairs.com email terr y.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholster y and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes A full range of table bases in metal and stainless steel

leisure Also included now is an extensive range of stock seating barstools, table bases and table tops

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification

Outdoor items offer a variety of colours within the same product style

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specification, just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

It's Not Time To Sit Down Yet

Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their wear y bones Investing in new seating for your premises during unclear financial times can be a tough decision but with small new bars, restaurants, cafes and fast food establishments opening all the time , and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently effectively and on time within budget Drakes have been providing bars, pubs, restaurants,

cafes, clubs, and hotels with high-quality furniture for decades We employ over 15 joiners upholsterers polishers and designers who are capable of installing fixed seating and bespoke joiner y, full refurbishments, or simply making bespoke stools for the front of the bar Our dedicated team are either time-ser ved officially trained craftsmen or externally based professionals Got you interested? Let us give you a free quote or ask for professional advice We are available for a chat Monday – Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer email us at sales@askdrake com, and of course please visit our website www askdrake com to see some of our range and past work We are also available on Facebook and Instagram, so give us a follow!

Sparcstudio Collaborates with Pennyhill Park on the Launch of New Luxury Cabanas

Pennyhill Park par t of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as par t of its offering Located in 120 acres of Surrey woodland, Pennyhill Park’s luxur y cabanas, designed by Sparcstudio, are like a luxur y hotel room set in

nature

We re delighted to elevate our spa experience at Pennyhill Park even fur ther,” explains Graham Copeman General Manager at Pennyhill Park “With the introduction of four bespoke luxur y cabanas, it’s the perfect oppor tunity for guests to indulge in the best and feel at their best

Each elegant space features its own private copper bathtub and personal spa lounger There is also a coffee machine a fridge with stocked soft drinks phone charging point and lockable storage for personal belongings

Each cabana is named after a different herb –Bergamot Lemon Thyme Peppermint and Sorrel The corresponding namesake herb has been planted around each respective cabana These can be used for making signature infused water, tisanes and cocktails for guests

A tablet is provided so guests can order food and drinks to be delivered directly to them

STYLE BY DESIGN

The cabanas at Pennyhill Park feature a neutral backdrop of materials accentuated with pops of colour on the bespoke inbuilt sofa

Beverley Bayes, Creative Director at Sparcstudio comments “We are delighted with the cabanas at Pennyhill Park spa We worked closely with the client team to create the fully bespoke design, with the aim of creating a luxurious guest experience much like you would

expect in a treatment room or hotel suite ”

“Durability and ability to withstand the elements was a key factor in the design detailing and materials,” add Bayes

The team used millboard decking and a wall cladding system with solid surface tops from Caesarstone Exterior grade fabrics in the soft furnishings add a pop of colour The roof louvre panels are fully waterproof and are remote controlled Together with the blinds, these provide a sense of privacy and shade

“We specified grasses to soften the edges of the cabanas, providing privacy whilst herbs add a subtle aroma, ” explains Bayes After twilight, a soft warm glow of light from concealed LED strip lighting brings the design to life

Sparcstudio is a privately owned spa and interior design practice which specialises in the creation of award-winning Spa, Fitness, Wellness and Hotel facilities The team has just been voted Top ID company 2022 by NEWH Sparcstudio has an in depth understanding of operational issues, are known for their attention to detail in terms of deliver y and specification of finishes that work in spa environments, and they apply a ‘bespoke’ design approach to all elements of ever y project, including pools thermal experiences treatment zones luxur y changing rooms relaxation spaces and café restaurants fitness areas and Spa suites and accommodation They always aim to create a unique product with a real ‘ sense of place’ individuality and luxur y and an elevated guest journey and experience www sparcstudio co uk

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

from

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

Property and Professional

What Does A Future Employer Look Like? YOU

At GBS, we aspire to create an environment where our students can explore new possibilities, realise their true potential and make progress towards the careers they want

The entrepreneurial spirit is at the hear t of ever ything we do at GBS We provide students and staff with a platform to discover new ideas and innovations creating the oppor tunity to find solutions that elevate our institution and the communities we ser ve

Many of our students are older and are returning to education later in life and half of our student base are small business owners As people move on in life , other responsibilities become more impor tant than a long-standing desire to return to higher education GBS has created a feasible way to get back into the classroom with flexible learning designed to fit in with our student’s lifestyles

Protect Your Pavement Licence

What a wonderful summer! The ability to sit outside and enjoy refreshments has been a huge benefit to businesses and their customers If you have outside seating on an area owned by the local authority it will need authorisation In the past, that has been by a Local Authority Highways licence , but the pandemic saw the introduction of what was originally intended as a temporar y scheme to help with business recover y after lockdowns with a favourable , new lower cost, fast-track Pavement Licence system which does not require separate planning permission Be aware these Pavement Licences are due to expire on 30 September 2023

There are plans afoot to make the Pavement Licence system permanent, through the Levelling-up and Regeneration Bill but that is still making its way through Parliament However Regulations extending the scheme have been issued and at the time of writing we are waiting for these to come into force When they do, all holders of a Pavement Licence should reapply for their Licence If approved, most will then continue until 30 September 2024 although local authorities can grant for a shor ter period (no less than 3 months)

NOT YET GOT A PAVEMENT LICENCE?

We provide the ideal educational space to gain new skills and experiences, build confidence and realise their potential for a brighter future Our students have worked hard to reach where they are , and they possess high aspirations for their futures The only thing they were missing was the right oppor tunity at an institution that believed in their potential and provided the flexibility to suppor t their busy lifestyles GBS has stepped in to be that institution, with a great desire to see people from a wide variety of backgrounds get the oppor tunities in education that they deser ve We are working towards the change we want to see in higher education and the wider world and the progress we have made is the ambition that will take us to the next level

If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system

To be eligible , your business must use (or propose to use) premises for the sale of food or drink for consumption on or off the premises

Such businesses include pubs, cafes, bars, restaurants, snack bars, coffee shops and others

A Pavement Licence allows furniture on a designated area of the highway (which includes a pavement) for your customers to eat and drink in that area

A completed application form and suppor ting documentation, such as a layout plan, details of the furniture to be used and public liability insurance , will be required A public notice must be displayed on the premises for 7 days, with a fur ther 7 day determination period If the local authority does not determine the application within that period, it will be deemed granted subject to the national conditions attaching to all grants (such as no obstruction and smoke free areas), and local conditions

Before making an application for either a new licence or a renewal, you will need tocheck the requirements of your local authority as they can have:

• the r own application form and payment methods for the £100 fee

• the r own cr iter ia for the public notice

• specific requirements for the accompanying documents and plan

• the r local condit ons whic h you will have to comply with

You will apparently benefit from having a Pavement Licence when the Levelling-up and Regeneration Bill is made law, as the fees proposed under this legislation are £350 for a renewal, but £500 for a new application

You will also have the benefit of the use of thisvaluable trading area in the meantime

Please contact Karen Lush or the Licensing Team at Trethowans on 023 80321 000 if you would like assistance in applying for a Pavement Licence or other licensing matters