CLH Digital - Issue #174

Welcome to the latest issue of CLH Digital

CHEERS TO VICTORY: PUBS, WOMEN'S FOOTBALL, AND AN UNFORGETTABLE WORLD CUP FINAL!

I have a little humble pie to eat At one time I was not a huge fan of women ’ s football!

To be fair, I never said anything derogator y, I simply wasn’t too sure whether it would “take off ” Boy was I wrong!

We are now through to the final and what an exhilarating journey it has been!

England's remarkable Women's World Cup team has defied odds, and, given the quality of some of the teams, we have perhaps surpassed expectations, wonderfully so

The journey has captured our hear ts on the road to the ultimate stage – the World Cup final and as the nation's eyes now turn to the grand showdown against Spain a significant and timely oppor tunity presents itself: a chance for the government and councils to relax licensing laws and allow our beloved pubs to ser ve alcohol during the match I was delighted to see levelling up secretar y Michael Gove seize the initiative and get a letter out quickly to all councils urging them to relax licensing laws and let people celebrate this historic occasion in the best place to watch spor ts, the great British pub!

Pubs, often referred to as the beating hear t of our communities, hold a special place in British culture They are more than just places to enjoy a pint; they are hubs of camaraderie , passion, and shared experiences The atmosphere within these walls during monumental spor ting events is unmatched, uniting strangers under a common cause and igniting a collective spirit that reverberates throughout the land

When it comes to watching spor ts, especially football, UK pubs are unparalleled

The electric ambiance the lively chants and the unfiltered emotions that fill the air create an immersive experience that can only be matched at the live event itself

Pubs have long been the go-to destination for friends and families to come together, adorned in team colours, to cheer, celebrate , and share in the highs and lows of the beautiful game

Now, as England's women stand on the brink of histor y, the impor tance of this

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

moment really cannot be overstated A World Cup final appearance is not just about athletic prowess; it signifies a giant leap forward for women ' s football, ser ving as a powerful reminder of the talent, dedication, and determination that our female athletes possess

This game is a real shot in the arm for the sector which is enduring ver y tumultuous times with rising costs and falling footfall

So this is a real oppor tunity to get behind our Lionesses, and as our lead stor y proves is only fitting that we create an environment that fosters a true celebration of their achievements

By relaxing licensing laws for the World Cup final, the government and councils have the oppor tunity to enhance the sense of unity and pride that envelops our nation during such monumental events Allowing pubs to ser ve alcohol during the match will undoubtedly amplify the festive atmosphere , bringing people together to raise a glass in honour of our team's remarkable journey

Moreover, embracing this occasion also ser ves as a reflection of a progressive and inclusive society It sends a message that we value and suppor t women ' s spor ts, acknowledging their contributions and granting them the spotlight they deser ve By fostering an environment that encourages communal celebration, we not only celebrate the success of our team but also pave the way for greater recognition and suppor t for women in spor ts

So, as the countdown begins, the nation is calling upon the decision-makers to consider this unique oppor tunity, to cheer, and make histor y

Let us toast to the incredible journey of our Lionesses and create memories that will be cherished for generations to come Let our pubs be filled with joy, camaraderie , and the sweet taste of victor y

This is more than a game; it's a defining moment for our countr y Let us make it truly unforgettable!

Cheers to the Lionesses, and cheers to the future of women ' s football

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EDITOR

Peter Adams

Get Pubs Open Earlier for World Cup Final, Government Urges

(CONTINUED FROM FRONT COVER)

In cases where an application is being rapidly considered to allow a shor t extension to licensing hours the government is encouraging local authorities to continue to do ever ything they can to complete the process in time , working closely with local police forces

An estimated seven million viewers tuned in on Wednesday to watch England beat co-hosts Australia to reach the final, and according to repor ts, interest in the final could provide a £41million boost to the hospitality sector

ENGLAND’S BIGGEST GAME SINCE 1966

Levelling Up Secretar y Michael Gove said: “The whole nation is ready to get behind the Lionesses this Sunday in what is England’s biggest game since 1966 ”

“I’ve asked councils to do ever ything they can to help pubs get open earlier on Sunday so people can come together and enjoy a drink before kick-off for this special occasion ”

Kate Nicholls CEO of UK Hospitality said: “The nation will be cheering on the Lionesses on Sunday and the next best thing to being in Australia is enjoying the match in the pub or hospitality venue Many are taking advantage of the fact that they can open to encourage people to come out for breakfast or brunch to get ready for this historic match Demand from fans has been exceptional, with bookings filling rapidly, and there s no doubt the day will be a huge boost for the sector, potentially delivering an additional £41 million in sales ”

It s been really positive to work with the Government to ensure ever yone can get a chance to join in the celebrations I’d echo the Government’s suppor t for local authorities taking a pragmatic view to venues opening early to allow people to make the most of this momentous occasion ”

Writing to council leaders, the Levelling up Secretar y thanked local authorities for ever ything they have already done this tournament to suppor t the national team, including flying flags, lighting up buildings and suppor ting communities to hold screenings

FITTING TRIBUTE

The government was already coming under pressure to relax licensing laws for the final, yesterday (August 17) Alun Cairns MP, Chair of the All-Par ty Parliamentar y Beer Group said: ”Early opening and ser ving would

be a fitting tribute to the Lionesses and a welcome boost to the industr y I have raised the issue with the Home Secretar y directly who is looking in to see what is possible We need to do all we can to suppor t the team whilst at the same time backing our great British pubs ”

PUBS BEST PLACE TO WATCH LIVE SPORT

Emma McClarkin, Chief Executive of the British Beer and Pub Association also words the government to consider relaxing the laws when she said: “Millions of people have been cheering on our amazing Lionesses throughout this tournament at their local pub, enjoying the unrivalled pub atmosphere and communal celebrations Now, as England enter their first World Cup Final since 1966 we need the Government to step in and allow the necessar y regulator y easement to allow pubs to ser ve the public from 10am on final day so fan and communities can come together and cheer the Lionesses to victor y at the best place to watch live spor t, the pub Where there’s a will, there has to be a way ”

Chris Jowsey CEO of Admiral Taverns added: “We urge the Prime Minister to allow pubs to open at 10am on Sunday to suppor t our Lionesses and bring communities together to cheer on the team It has been inspiring to watch not only their outstanding achievements on the pitch, but the way it has brought the nation together off the pitch A huge good luck for Sunday!”

BACKING BRITISH PUBS

Steven Alton, chief executive of the British Institute of Innkeeping, said the letter sent by Mr Gove was “ a ver y welcome , pragmatic move ” but he added that for government to help pubs face up to “exceptional and escalating costs in all areas of their business” a sector-wide reduction of VAT or an extension of business rates relief would be needed

Michael Gove’s letter indicates that the government has listened to sector appeals and the Home Office is also writing to police chiefs to encourage forces to work together with local councils to ensure as many venues as possible can par ticipate

This the government says is par t of a commitment to back British pubs and follows this week’s announcement of an extension to licensing rules that enabling pubs to continue selling takeaway alcohol without red tape holding them back

Martyn’s Law: Enhancing Safety and Security in Hospitality Venues

gained significant suppor t from various stakeholders, including politicians, campaigners, and industr y exper ts The legislation has undergone multiple stages of consultation and scrutiny in Parliament to ensure its effectiveness and feasibility

If implemented it will have a significant impact on businesses operating public venues such as those in hospitality such as restaurants, bars, pubs, and clubs, and the retail sector The law will see a tiered approach to the requirements on-premises The standard tier will apply to public premises with a maximum capacity of 100 or more people , whilst the enhanced tier applies to public premises and events with a maximum capacity of 800 or more people Guidance and training materials will also be available to premises with a capacity of under 100, should they want additional suppor t

• Engage with the emergency ser vices – ensure there is a means to contact the emergenc y ser vices , consider ing mobile phone coverage and safe areas from whic h a call could be made ,

• First Aid and FireFighting Equipment – additional f r st and firefighting equipment may be needed to respond to a terror ist attac k Ensure the team is trained in the effective and safe use of the equipment

• Work with neighbours – coordinate the response with neighbour ing proper ties and, if applicable , the landlord Maintain a contact list and consider shared radio networks to enable effective communication Like other risk assessments, the plan must be reviewed annually or at such time there is a significant change to the proper ty, process, or understanding of the risk

In recent years, tragic events have highlighted the need for improved safety and security measures in public spaces The Manchester Arena bombing in 2017, which claimed the lives of 22 innocent people and left hundreds injured, ser ved as a wake-up call for the need to strengthen security practices In response to this devastating incident the Terrorism (Protection of Premises) Bill was drafted, and Mar tyn’s Law sets out the requirements for venues and other organisations across the UK to protect public safety Rob Easton, Head of Environmental Health at Shield Safety (www.shieldsafety.co.uk), explores the background, current status, potential impact, likely requirements, enforcement, and timeline for the implementation of Mar tyn’s Law

Mar tyn s Law is named after Mar tyn Hett, one of the victims of the Manchester Arena bombing Mar tyn’s family, alongside other sur vivors and campaigners, pushed for improved security measures in public spaces to prevent such attacks in the future The law aims to make it a legal requirement for venues to implement comprehensive security measures and emergency planning

As of now, Mar tyn’s Law has not been enacted as legislation but has

Standard-tier premises will be required to under take basic , low-cost activities to improve their preparedness including terrorism protection training and evaluating the best procedures to put in place in order to minimise impact

Enhanced tier premises and events have fur ther requirements in recognition of the potential consequences of a successful attack This will include appointing a designated senior officer who must regularly review the security of the venue Guidance on how to comply with Mar tyn’s Law identifies a 6-stage plan

• Communication – detail how people , inc luding staff, the public , and volunteer s will be communicated with in the event of an incident The messages must be c lear and updated as the situation evolves

• Lockdown – if an attac k is occurr ing outside of the premises , specify how the location loc ks down and the people inside are protected

• Evacuate – if people need to be evacuated, plan how they will be moved to a place of safety This s not the same as a fire evacuation plan, as people will need to d sper se rather than muster

So, when will it become a law? The timeline for Mar tyn’s Law becoming legislation is uncer tain, as it depends on the parliamentar y process However, there is growing cross-par ty suppor t for the legislation, and it is anticipated that it will eventually be passed into law The exact timeframe will depend on fur ther debates, potential amendments, and the prioritisation of legislative agendas

An area that is yet to be confirmed is what body will be responsible for the monitoring and enforcement of the legislation The Security Industr y Authority is the statutor y organisation responsible for regulating the private industr y in the UK but does not currently have the scale and inspecting capability needed to check all the venues covered by Mar tyn’s Law The Health and Safety Executive has also been identified as a potential enforcer but they do not possess specialist knowledge of security and do not inspect health and safety in the hospitality and retail sectors This leaves Local Authorities as the next regulator y body but they are only completing limited health and safety inspections, as resources are incredibly stretched Either way, the enforcing body must have the resources and credibility to ensure compliance with the new and needed legislation

Admiral Taverns Invests £338,000 into Two Berkshire Community Pubs

Admiral Taverns has invested £338,000 across two local community pubs in Berkshire The Millhouse in Dustan Park has received a £177,000 refurbishment, whilst the Blue Ball in Kintbur y, has received a £161 000 refurbishment Both pubs are run by passionate licensees, Mike and Kelly Ohlin who together with Admiral Taverns, has worked hard to breathe a new lease of life into the pubs

The Millhouse , situated on Bradley-Moore Square , reopened on 14th July, whilst the Blue Ball, situated on High Street Kintbur y, reopened on 12th August

Investing in its pubs through capex is a core par t of Admiral s strateg y as it seeks to nur ture community pubs with long-term sustainable futures Capex investment gives licensees the necessar y infrastructure to ensure their pubs can thrive within their communities and offer customers an active social hub

Drawing on a wealth of industr y experience , Mike’s 18-month tenure at the Millhouse and one year at the Blue Ball has allowed him to already build strong local relationships within both communities

Mike Ohlin, Licensee at The Millhouse and Blue Ball, commented: “I am so delighted to have reopened both the Millhouse and the Blue Ball to their communities and showcase these brilliant transformations The

results look fantastic and the feedback we ’ ve had so far has been great Having worked in the hospitality industr y for 20 years I’m confident that both pubs will be impor tant pillars of their communities, bringing people together ”

Kintbur y residents were welcomed back to the Blue Ball on Saturday 12th August with an exciting weekend of enter tainment The pub has undergone a complete interior and exterior refurbishment, including the introduction of a beautiful garden space featuring brand-new seating, heaters and lighting Inside , the pub features a more welcoming look and feel to its restaurant, which offers pub classics such as burgers and pasta

Troy Bett Business Development Manager at Admiral Taverns commented: “I am thrilled with the investment projects that have taken place across Kintbur y and Dunstan Park – the results look amazing and will ensure both pubs sit at the hear t of the communities We re continually investing into our pubs across the UK and strongly believe in the impor tance of offering local communities the resources they need to bring people together Mike brings both experience and charisma and I wish him ever y success for the future ”

Star Pubs & Bars Launches One-Stop Online Support Platform For Licensees

Star Pubs & Bars has invested more than £60,000 in creating a one-stop online suppor t platform for its licensees that is tailored to their pub’s offer

Called MyStar, the package encompasses an online hub bringing together all the suppor t available to licensees in a simple to navigate format and regular emails giving licensees insight and advice on driving more footfall into their businesses

Central to the package is the launch of an interactive digital resource for licensees full of seasonal business-boosting guidance relevant to their pub type A new edition will be emailed to licensees ever y two months It will include up-to-the-minute sales trends from Star’s managed operator pubs, tips on maximising upcoming occasions and specially-commissioned consumer research into pub goers changing behaviours There will also be links to free downloadable social media assets, to best practice videos hosted by industr y exper ts and to staff training courses Embedded sur veys will enable licensees to feedback on trade in their pubs and the help they would like from Star going forward

Says Cathy Olver, Star Pubs & Bars’ Head of Digital and Retail Marketing: “Mindful of the mounting time

pressures faced by licensees in today’s challenging trading environment, we ’ ve looked to upscale our suppor t and simplify access to it MyStar tailors information to licensees’ style of pub, giving them the tools they need to create exceptional experiences and attract customers out during a cost-of-living crisis

It got multiple usage from licensees during the trial, demonstrating its value ”

Tracey Bowen runs The Unicorn – a busy wet led pub specialising in cask ales in Hanley Stoke-on-Trent One of the first licensees to trial MyStar Tracey says she saw immediate benefits: “People’s going out habits have altered since the pandemic , and pubs have to stay on top of the changes to thrive MyStar is proving really useful; it s incredibly informative and, as it s customised by pub type , the content

I get is applicable to The Unicorn Seeing what other wet-led pubs around the countr y are doing is triggering new ideas, and insight on upcoming products is helping me create social media posts that are already attracting new customers ”

Sector Responds to Latest Inflation Figures

Industr y leaders have reacted positively to the news that inflation has fallen sharply, according to the latest official figures

The key, consumer price index (CPI) measure of inflation fell to 6 8% in the year to July, down from of 7 9% in June according to Office of National Statistics (ONS), however the this current announcement of 6 8% is significantly shor t of the government’s target of 2%

This latest announcement means prices are still rising but at a slower rate than before as the energ y regulator Ofgem changed the energ y price cap in July which brought down bills

UKHospitality Chief Executive Kate Nicholls said:

“Another fall in the overall rate of inflation is encouraging and indicates a positive trend

“However, core inflation remaining flat at 7% does raise serious concerns that hospitality businesses will be hit hard by an inflation-linked hike in business rates next year

“With rate increases following the September inflation rate , we need to see a dramatic fall in inflation by then or hospitality will face a business rates bill running into the hundreds of millions

“It’s clear the fall in the overall rate has been driven by decreasing energ y costs, which suggests fur ther action on energ y could result in

inflation coming down far more rapidly Ofgem has set out a number of recommendations to clean up the energ y market and these should be implemented as soon as possible ”

Michael Kill, CEO of NTIA, commented on the recent inflation data, stating that although there’s a positive shift on the surface with a 6 8% inflation rate for July, it still falls significantly shor t of the government’s 2% target

He highlighted the decline in energ y costs and the slower increase in food prices though they remain 15% higher compared to a year ago Kill also noted the continued challenges faced by hospitality and nighttime economy businesses due to high operational costs, leading to customer constraints resulting in a drop in visit frequency and spend

The Bank of England’s stance on interest rates is yet to be seen, but given the substantial gap between the current inflation rate and the 2% target, many analysts predicting a fur ther rate hike in September

Kill pointed out a divergence between the Prime Minister s confidence in the plan and the actual challenges the sector is confronting He expressed concern that immediate sectoral issues are being overlooked in favour of policy adherence

The feasibility of the Government’s commitment to halve inflation within the year remains uncer tain

Ed Bignold, Managing Director with Alvarez & Marsal’s Corporate Transformation Ser vices, said: “’Despite a sharp fall in the overall rate of U K inflation, the hotel and restaurant industr y experienced a slight increase in prices, rising from 9 5% in June to 9 6% in July, driven largely by yesterday’s news that UK wages grew much more than expected and at a record annual pace in recent months This is a concerning development for the sector and consumers alike and indicates that hospitality businesses will continue to feel the squeeze , with wage bills making up a significant propor tion of all costs

There are however some bright spots for business owners International travel has become increasingly expensive , and many Brits have opted for staycations this summer, helping to increase demand for the UK’s restaurants, pubs and bars, and keeping hotels at higher occupancy for longer These benefits should continue to feed through in the coming weeks However, to fully capitalise on this effect amid the costof-living crisis the industr y needs to tread the line between affordability for consumers and sustaining margin

As we approach the end of the high season for much of the industr y and expect that lower overall U K inflation will take time to translate into increased corporate and leisure demand, even if it does prove to be sustained as a trend in the coming months, action needs to be taken by operators to maintain margins and cash for debt ser vicing ”

The Grapes, Melksham Re-Opens Following £238,000 Investment

The Grapes on Bank Street in Melksham has re-opened following a £238,000 investment

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community

Inside , the pub has been completely transformed, featuring a brand-new bar, flooring, and furniture throughout

Outside , the terrace garden has been completely renovated with new lighting, heaters, and a canopy to create an inviting experience all year round

For opening night, customers enjoyed live music followed by an actionpacked weekend, including live spor ting events

Operator of The Grapes, Antoni Pearce , said: “Opening night was fantastic , it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

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

MP Michelle Donelan said: “Following huge investment and major refurbishment, suppor ted by Admiral Taverns, the Grapes has reopened in Melksham Great to see another local business thriving in our town and I look forward to popping into the pub for a drink over the summer ”

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights Additionally, the pub will be raising money for Wiltshire Air Ambulance and to have a lifesaving defibrillator installed at the Grapes

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

On behalf of the Proper Pubs team we would like to wish our community hero Antoni ever y success for the future in making The Grapes a fantastic hub of the community ”

Using Technology To Combat Attrition In The Hospitality Industry

By Mark Williams , Managing Director, EMEA at WorkJam (www workjam com)

The hospitality industr y is widely viewed as having an unstable workforce Frontline workers come and go, flitting between jobs, with a transferrable skillset and an almost limitless demand As a whole , the sector has an employee turnover rate of 30% (according to YouGov) – double the UK average While 42% of new employees leave their jobs within the first 90 days Meaning that businesses are faced with the demands and expense of continuous recruitment It’s an undesirable scenario at the best of times But in the midst of a of a global labour shor tage , it becomes unsustainable And that’s why more hospitality businesses are turning to technolog y to find a solution

HOW TECHNOLOGY CAN HELP TO REDUCE FRONTLINE WORKER ATTRITION

The difficulty most hospitality and leisure businesses have is in connecting to employees Characterised by diverse shift patterns and often antisocial hours, it can be hard for managers within the sector to help employees stay abreast of relevant information To form strong working relationships with team members Or to troubleshoot potential problems as they arise This means that employees can feel unappreciated and unimpor tant – making resignation an act without emotion

There are a number of ways in which technolog y help to combat these problems

SHIFT MANAGEMENT

In hospitality and leisure where shift work is standard, scheduling can be a par ticularly contentious issue Employees have little control over their working hours And with the potential for shifts to be

dropped or changed at shor t notice , the lack of control can be highly frustrating

Technolog y such as an Open Shift Marketplace allow frontline staff to take control of their schedules Not only simple shift swapping between colleagues But helping individuals to simply take on more work, if additional shifts become available – to cover holidays or sick leave And the business benefit of this isn’t simply time-saving But it can be used across multiple locations So, if you operate a chain and you ’ re shor t staffed in Ludlow your employees in Shrewsbur y have the oppor tunity bag extra shifts Helping them to up their earnings, while relieving management of operational pressures

COMMUNICATION

A lack of communication is one of the most frustrating issues for employees Especially where shift work is involved It can leave workers feeling under valued because they’re always left in the dark And that inevitably leads to a lack of engagement

By providing employees with a dedicated communication tool, we can help to reverse that It not only ensures that all information gets to where it needs to be and is seen by ever yone who needs to see it But it provides the oppor tunity to open up two-way communication Increasing the sense of individual value and engagement, by giving each worker a voice

TRAINING

There’s nothing wrong with being a barista, receptionist, or waiter But few people see these roles as their optimum career They’re usually stop-gaps, until something better comes along By offering training and development oppor tunities to your frontline workers, you are showing that you are willing to invest in them as individuals The problem is that is can be difficult to get these oppor tunities in front of the right people

A 2022 McKinsey & Company study found that more than 70% of frontline workers have applied for career advancement oppor tunities But many look for those oppor tunities outside of the organisation they’re currently working with Communication technolog y can not only ensure that all employees have the ability to access available career development But that they can control their own training programme , working at a pace that suits them Helping to secure long-term benefits for the individual, and a loyal workforce for the business

Historically the hospitality and leisure industr y has been reluctant to invest in technolog y for frontline workers Investment has instead focussed on customer engagement But through reducing employee turnover, businesses can also have a positive impact on the customer experience Using digital tools such as an Open Shift Marketplace and a two-way communication module , will improve the employee experience and increase ser vice provision

Wettest July On Record Dampens Drinks Sales

CGA by NIQ’s latest Daily Drinks Tracker reveals the worst weekly measurement year-to-date thanks to the wettest July on record

The tracker, formerly the Drinks Recover y Tracker, shows that average sales in managed venues across the seven days to Saturday (5 August) were down -6% on the same week in August 2022 This drop was exacerbated by three days of double-digit declines, with only two days managing to achieve marginal growth The results were not helped by strong comparatives last year, where temperatures were seen consistently in the late 20s

It’s clear that Sunday bore the brunt of the poor weather, with sales dropping16% compared to last year Rain across much of the countr y disrupted plans and Monday didn’t fare much better (down 10%) Tuesday experienced a slight uptick in growth (up 0 8%), but Wednesday’s figures dropped once again (down 3%) Thursday saw a slight growth (up 0 5%), before Friday sales dipped (down 3%), fur ther adding to the week s

challenges

The week finished with Saturday’s sales down by 4%

The Daily Drinks Tracker s breakdown of sales by categor y shows that cider emerged as a barometer of overall performance , experiencing a -15% decline in sales, although the categor y had poorer weeks in July Spirits witnessed a drop of -11%, while soft drinks dropped -7% and beer categor y also saw a drop into negative territor y, with sales down by -4% Wine managed to hold onto growth with a +1% increase in sales

“As the On Premise reflects on a dampened week marked by disappointing weather and declining sales, operators and suppliers are undoubtedly pinning their hopes on August to bring a resurgence of summer and positive performances, ” says Jonathan Jones, CGA’s managing director, UK and Ireland “The unpredictability of weather patterns highlights the significance for businesses to adeptly manage these challenges and tailor strategies to ensure resilience and growth in the On Premise

Star Pubs & Bars Announces Plans To Expand Its Just Add Talent Managed Operator Pubs

Star Pubs & Bars announces plans to increase its Just Add Talent (JAT) managed operator business from its current 150 pubs to 250 by 2026, which it will see it make up around 12% of the company ’ s 2,400 pub estate The company ’ s core business will remain leased and tenanted though its JAT pubs will be an impor tant constituent

The move is on the back of robust trading and the popularity of the JAT model among applicants for pubs The model is par ticularly attractive in a high inflation environment as energ y and overheads, other than staffing costs, are covered by Star And, unlike other managed operator schemes, earning potential is unlimited

The JAT estate was set up by Star in 2016 and saw Punch’s Falcon estate pubs conver ted to the JAT model when Star took on the Punch pubs in 2018

The JAT format is ideally suited to a cer tain type of pub in the Star estate , not all pubs would suit the centrally driven, locally executed model

JAT offers a high level of suppor t for operators

Based on insight Star Pubs & Bars creates the retail offer

centrally ensuring the right drinks range food menus and promotional offers are in place whilst the operators are free to arrange their own activities such as quizzes, spor ts teams and enter tainment within set parameters

The JAT pubs are overseen by the same Business Development Managers who look after L&T pubs This strateg y allows them to have a closer understanding of the retail offer and as a result share more meaningful insight with their L&T pubs

Says Lawson Mountstevens, Star Pubs & Bars Managing Director :

“Our JAT pubs are great sites which have real appeal to operators and local communities Although JAT pubs currently make up only 6% of the Star estate , 28% of applicants for our pubs are for JAT pubs

Our Just Add Talent pubs are a core par t of our overall business

The JAT pubs provide an invaluable source of business insight for the wider L&T estate and Heineken It allows the company to trial new products and evaluate consumer trends Learnings from JAT estate and JAT supplier deals are rolled out to our leased & tenanted estate ”

Takeaway Pint Rules Extended As Plans To Scrap Them Is Axed

The Government has “had a change of hear t” and has decided to extend licensing laws introduced during the Covid-19 pandemic which allows pubs to sell takeaway beers

Prime Minister Rishi Sunak is said to have personally inter vened to stop the rules from changing, which means pubs will be allowed to continue selling takeaway pints to help them boost income

Taking to social media the Prime minister said: I ve heard the British pub industr y loud and clear – takeaway pints are a boost for their businesses and our economy ”

The move , which saw customers ser ved through hatches during the pandemic , was due to expire on 30 September but will now continue until March 2025, and also means that pubs will no longer need to apply for permission from their local council if they want to continue selling takeaway alcohol

During the pandemic , the government said it would find a permanent solution to suppor t pubs when it implemented the temporar y off-premise sales exception in July 2020, as the countr y emerged from its first lockdown

Through the relaxed rules, pubs and bars were able to sell alcohol directly onto the street within the area covered by any pavement license

The Night Time Industries Association welcomed the Prime Minister’s decision and said that Rishi Sunak’s inter vention now eliminates the need for a separate application process, ensuring that businesses can sustain off sales operations This extension also upholds the licensing easement introduced in July 2020, designed to offer suppor t to the struggling pubs and bars during the ongoing crisis NTIA s CEO, Michael Kill, hailed the decision as a display of common-sense prevailing”, highlighting that this decision will maintain continuity in trading for businesses that have relied on off sales for the past three years, a provision initially implemented in July 2020

Kill added that this decision will provide essential relief to pubs and their business operations He emphasises the sector’s significant contribution to both the economy and the social fabric of local communities

Emma McClarkin, chief executive of the British Beer and Pub Association, said the government had to realise that on-trade venues were still operating “under immense pressure ” and Mar tin McTague , national chair of the Federation of Small Businesses said the move would offer an “extra revenue stream to mitigate the rising costs”

UKHospitality chief executive Kate Nicholls welcomed the move and said that pavement licenses had constructed special areas for such sales outdoors and night czar Amy Lamé said it was “excellent news for our hard hit hospitality businesses”

Cotswold Hotel Set To Support Local Families Through Community Charity Partnership

A hotel in Gloucestershire has announced its par tnership with a local charity that specialises in reducing the effects of homelessness, family breakdown, and exclusion

With community engagement high on its agenda, Stonehouse Cour t Hotel, near Stroud, has par tnered with Caring for Communities and People (CCP), a charity offering suppor t across the South West, with its headquar ters in Cheltenham

As par t of this shared commitment to the well-being of the local community, the hotel will be donating proceeds from its ‘Pass on a Clean’ initiative , which allows guests to forgo a room clean in the best interest of the environment fur ther highlighting its commitment to sustainability and suppor ting meaningful causes

For each guest that chooses to par ticipate , Stonehouse Cour t will make a donation to CCP, directly contributing to the charity’s ongoing effor ts to suppor t those in need within Gloucestershire The donations will be directly suppor ting CCP s community pantr y project a dignified resource designed to suppor t those living in difficult circumstances

As well as this consistent suppor t, the hotel will also be offering a quar terly retreat for families the charity suppor t motivated by the ethos that ever yone deser ves to experience a break away

As par t of this offering, selected families working with CCP will be treated to a stay at the hotel, allowing

them to unwind, recharge , and create lasting memories This project underscores the hotel’s dedication to fostering a sense of community and offering assistance where it is most needed

Commenting on the new par tnership, Maz Jurko, General Manager of Stonehouse Cour t Hotel, said: “At Stonehouse Cour t, we are committed to going above and beyond for the community we are so grateful to be a par t of I believe that our role goes fur ther than hospitality – it’s about creating a positive impact and par tnering with CCP allows us to channel our resources and passion towards meaningful change ”

Maz continued: “Through our collaboration, we ’ re not only suppor ting a remarkable charity but also opening our doors wider, giving families who wouldn’t typically have access to our establishment a chance to experience the magic of the Cotswolds I feel that it’s impor tant for the hotel to do its par t by broadening horizons and leaving a legacy of compassion and care ”

Daniel Chun, Director of Social Value and Engagement at CCP, added: We re delighted to be named a core charity par tner of Stonehouse Cour t Hotel From the outset, they understood our mission and purpose , suggesting several ways they could offer meaningful suppor t to those accessing our ser vices With the costof-living crisis dragging more families into pover ty, the pledge to donate the room clean to our Pantr y will allow us to continue offering affordable access to food and other essentials The luxur y stay will also give families a chance to have a mini-break affording them respite , rest, and joy at a really tr ying time ”

Tipping Point: How To Attract and Retain Talent In Hospitality

is

, an award-winning social enterprise helping organisations retail and develop great team member s and suppor ting thousands of people in their career s

The UK's hospitality sector finds itself at a crossroads With vacancies skyrocketing to 64% above pre-pandemic levels, equating to 144,000 positions, the industr y faces its most significant staffing challenge in recent memor y This crisis has cost the sector a staggering £21bn in lost sales The pressing question for operators now is: How can we attract, recruit, and more impor tantly, retain top talent?

loyal patrons Investing in multifaceted training which includes both technical skills and soft skills boosts employee morale and amplifies the guest experience

4. TAILORED INCENTIVES

Shifting away from generic rewards, customised incentives, based on achievements, ser vice duration, and performance , can make all the difference Profit sharing schemes that take into account these aspects can be ver y effective in retention where the percentage shared increases with tenure and performance

1.

RECOGNISE AND ACCEPT THE EVOLVING LANDSCAPE

Understanding the 'why' behind the statistics is impor tant so we can accept that things have changed, so we need to change tactics The pandemic nudged many to explore careers outside hospitality, some driven by concerns about the industr y ' s stability and others finding renewed purpose elsewhere As hospitality seeks to bring staff back into the industr y, the task is to entice and reassure this workforce The UKs depar ture from the European Union has also changed the supply of previously seemingly ubiquitous labour and this means that competition for staff is significantly higher than pre-pandemic

2. A POTENTIAL GAME-CHANGER: COACHING

Enter coaching, an often under-utilised tool in the hospitality toolkit Coaching goes beyond standard training

it’s a personalised approach that hones an individual s skills, nur tures their aspirations, and bolsters their confidence By providing employees with dedicated coaching, operators signal a commitment to their personal and professional growth This not only draws in potential recruits but enhances retention rates Having a confidential space for people to work through challenges they are facing, par ticularly early in star ting a new role , can help people work through things rather than " rage quitting"

3

COMPREHENSIVE TRAINING WITH A PERSONAL TOUCH

A well-coached employee stands out They're confident skilled and deliver ser vice that turns guests into

6 NURTURE A POSITIVE WORK AMBIENCE

The environment within which staff work plays a pivotal role in their job satisfaction A positive , inclusive , and suppor tive atmosphere can be the difference between a brief stint and a lasting career This can include identifying how more flexibility can be added into the working week, whether that is shor ter weeks or more flexible working hours

7. CULTIVATE OPEN DIALOGUES

Maintain an open line of communication Frequent check-ins, feedback forums, and an open-door approach can mitigate issues ensuring that employees feel valued and understood Impor tantly making sure there is a robust exit inter view approach can help identify gaps and areas to improve , par ticularly for those who leave before the end of their probation period

8. OFFER COMPETITIVE REMUNERATION

While the context may change in which we operate , some things remain the same Though many are driven by passion in the hospitality realm, competitive pay remains indispensable Attractive compensation packages lure top talent and play a vital role in their retention Stay on top of trends in pay locally and make sure the total remuneration package is defensible

By integrating strategies like coaching into recruitment and retention initiatives, operators can foster a vibrant, committed workforce The challenge may be steep, but the rewards of a dedicated, well-coached team are unparalleled As the adage goes: 'Invest in your people , and they'll invest in you '

Dominic Atkinson

founder and CEO at Stay Nimble

Cost of Living Crisis Bites as Young People Cut Nights Out

The cost-of-living crisis continues to impact consumer social lives, according to a new sur vey commissioned by late-night operator REKOM UK

Peter Marks, chairman at Rekom UK, which runs Atik and Pr yzm nightclubs, said he is “desperately concerned” about how this is mainly affecting current students, who are out socialising less regularly than previous groups

Since autumn 2022, over a third (34 9%) of respondents to the REKOM Night Index have reduced the amount of times they go on a night out

Almost half of those said this was as a result of increased general living costs, followed by more expensive bills and the need to save any spare disposable income Increased rent came out as a main concern for over a fifth of those aged 25-34

Pricing remains the most critical factor for consumers when deciding whether to go on a night out

However, this has increased by 6% since the last REKOM Night Index in March 2023 Other top priorities included cheap or no entr y fee and good value drinks

The data also revealed that the average total spend on a night out decreased marginally to £74 78 per night, compared with £74 91 in March this year, with customers barely cutting back on their spending once in venues

Russell Quelch, executive director of Rekom UK, said: “The late-night sector must adapt and evolve as a result of these changing behaviours

“There are definitely oppor tunities out there – it’s all about having the right strateg y and proposition at the right time and engaging with the market

“These factors are even more impor tant during tough economic times where disposable income is lower than ever before ”

A Liverpool Pub Joins Forces With A Local Charity And Gives Back To The Community

The Gardeners Arms pub has teamed up with Liverpool Zero Waste Community CIC , a local charity that collects surplus food from various supermarkets and distributes out to the community

Publican Sam Jones first came across the charity’s Facebook page and immediately reached out to see if she could help Offering up the pub as a pick-up location for food parcels to be collected, she quickly became involved with the group ’ s campaign to help the community and save food from going to waste

Now a volunteer for the charity Sam hosts a weekly pop-up inside the pub where community members can bring a bag and help themselves to pastries, chilled goods, and fresh vegetables

“It’s always been a worr y of mine that older members of the community may struggle to get food ” said Sam “The pub is close-by to high-rise flats and sheltered accommodation, and if you don’t have the suppor t or family around you, some people may struggle to get out to the shops

When I saw the Liverpool Zero Waste Community CIC post, I immediately reached out to see if I could get involved It’s a fantastic initiative , and it feels so good to give back to the community, especially during the cost of living crisis ”

The charity collaborates with various supermarket chains that provide surplus food, which is distributed to

local volunteers and drop-off centres, like The Gardeners Arms Members of the community can then take their own bag along or pick up a pre-made bag, completely free of charge

Sam continued: “People are often too worried to admit they need help or are embarrassed to reach out, but this is nothing to be ashamed of We ve only been running this for a few weeks, and already we ve seen so many new faces Two ladies came from another village last week, I asked them how they knew about us and a friend had told them about what we were doing It’s really catching on, considering I wasn’t sure how many people would come along, after each drop-in all we ’ ve had left is empty tables – it’s great!”

A huge advocate for helping others, Sam is often thinking of the impor tant role her pub and the team plays at being the hear t of the community She has successfully run various days out and is currently transforming the pub’s generous garden to offer a social space for people to gather, sit and enjoy each other’s company “I like to do different things for the community; it’s not all about drinking beer,” said Sam “I want to offer something for ever yone , you don’t have to come to the pub for an alcoholic drink; it s much more than that

This is a place where you can enjoy a hot drink socialise with friends or plan a day out Last month we took a group of 35 to Chester races, and I’m planning another day trip ver y soon ”

Photo Credit Punch Pubs & Co

What the Hospitality Industry Can Do to Protect People’s Wellbeing During The Cost-Of-Living Crisis

of the nation through its mission to train one in

to protect people’s wellbeing during the cost-of-living crisis .

The hospitality industr y has been one the hardest hit by the turmoil of the last few years Lockdown closures and changing restrictions during the pandemic staff shor tages and VAT rises have created a perfect storm of pressures Now the cost of living crisis is affecting us all and causing sleepless nights for many

When it comes to wellbeing, it seems that more employers are waking up to the need for a whole organisation approach to mental health but clearly there is more work to do A recent repor t found 100 percent of employees sur veyed in the hospitality sector agreed they do not receive enough mental health suppor t, and only a third feel comfor table raising mental health concerns

The cost of living crisis has thrown a spotlight on how sound financial wellbeing suppor ts mental wellbeing It can be tempting to hide away from the realities of the crisis and hope that with time , it improves However, it’s important to face the potential hard winter ahead with a plan in place Whilst stereotypically it is terribly British to not want to talk about money, we all have a par t to play in helping suppor t one another through the coming months

If we remove the stigma of talking about financial insecurities and worries, we can star t to create plans to alleviate financial concerns and promote mental wellbeing Leaders need to take a holistic look at all aspects of their employees’ lives and recognise that financial worries may well have an impact on their wellbeing and mental health and put in place suppor t systems and policies that can help alleviate the cost of living Simple steps such as putting up posters in staff communal areas, with useful helplines and advice which can signpost employees to relevant suppor t is a good place to star t You can also take stock of the benefits and rewards you offer and make sure ever yone is aware of them These could range from season ticket loans to salar y sacrifice options, or ‘cycle to work’ schemes Make sure employees know they exist and understand how to make the most of them You may also want to include all-staff briefings on financial wellbeing and how to plan for the future Managers also have an impor tant role to play in spotting the signs that someone in their team is

experiencing increased stress or pressure Our free My Whole Self MOT provides a number of helpful conversation star ters to help managers check in with staff

Recent employment statistics show that 5 7% of the UK’s hospitality workforce left the sector in June 2022 – so staff shor tages may also impact people’s wellbeing at work Leaders have a responsibility during this challenging time to ensure jobs are designed to suit the needs of their employees as much as possible For example this could include creating work rotas well in advance so that people can plan according to their needs Giving staff the freedom to choose their days off (as much as is practical) could also be beneficial Offering flexibility enables employees to ensure that their work and home lives suppor t each other rather than working against each, other which can reduce stress and poor wellbeing

Workplace Mental Health First Aiders (MHFAiders®) can also be a great suppor t for those experiencing a mental health issue in relation to financial concerns MHFAiders® are a first point of contact for anyone experiencing a mental health issue and they can signpost people to suppor t and fur ther ser vices MHFA England training is proven to make a lasting difference in MHFAider’s® confidence to provide suppor t, with 91% of people agreeing the course increased their understanding of mental health

Providing routes to relax either before or after shifts can also boost team cohesion and wellbeing but do make sure that you are offering activities that don’t rely on alcohol and provide non-alcoholic alternatives Offering a staff meal is also a great way to bond and in the current financial climate , could also help staff with the cost of living

For industr y leaders, it is vital to lead from the front on mental health - ensuring that you have your own time and space is an impor tant par t of protecting your own wellbeing Self-care activities such as being active staying connected and eating and sleeping well are all impor tant to ensure wellbeing Managers who are able to suppor t the mental health of their teams will encourage employees to thrive , increasing talent retention

The next few months may be challenging for the hospitality sector but by working together we have the oppor tunity to be proactive and help look after each other There is no one size fits all approach to managing wellbeing in the hospitality sector, and there will of course be challenges along the way, but I am in no doubt that star ting with the “how” and not the “if ” will benefit employers’, employees’ and organisations’ wellbeing throughout the coming months

To find out more about training MHFAiders® for your organisation visit https://mhfaengland org/organisations/workplace/

Simon Blake OBE is the Chief Executive of MHFA England® – a social enterprise with a vision to improve the mental health

ten people in mental health awareness , knowledge and skills . Here he explores what the hospitality industr y can do

Restaurants Offer Welcome As Weather Dampens Pubs And Bars Sales In July

Britain’s managed restaurant, pub and bar groups continue to overcome widespread challenges to record the tenth successive month of year-on-year sales growth in July 2023, the new Coffer CGA Business Tracker shows

The Tracker produced by CGA by NIQ in par tnership with The Coffer Group and RSM UK reveals like-for-like sales across the managed market increased by 7 8% in July

Pubs have been the market leading segment since May 2022, when year-onyear tracking recommenced post-COVID-19 Additionally, the past couple of months of sunshine provided an extra boost to sales growth in Pubs However, the stagnant temperatures and wet weather throughout July moved consumers back indoors, and Pubs performed below the market average at 7 0% sales growth Bars have continued to hold a similar position as seen in recent months, with like-for-like sales down 7 1% on last year

Whilst a slightly negative period for pubs and bars restaurants were ready to take up the redirected trade boosting their like-for-like sales growth to a market leading 12 2% in July

Growth was steady across the countr y in July, with the performance gap between London and the rest of the countr y continuing to narrow The Tracker shows Managed groups ’ like-for-like sales growth within the M25 were unchanged from June , at 8 1%, whilst growth outside the M25 has risen again to 7 7% Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said:

“As the hotter weather declined in July, the effect this has had on drink-led outlet sales has come as no surprise , especially considering the positive results from the more favourable weather we had in June Whilst its disappointing to see the weather have a negative effect on drink-led outlets, the positive period for restaurants is encouraging, especially considering the negative results from last month’s Tracker and the continuing rising cost challenges the sector is facing ”

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

“The mainstream eating and drinking out sectors are performing better Consumers are continuing to go out and the outlook whilst challenging is looking better We see optimism amongst many operators and are cautiously positive for the coming months

Paul Newman head of leisure and hospitality at RSM UK said: “Whilst July’s weather was a washout for much of the UK it proved to be a ray of sunshine for Britain’s managed restaurant groups with inflation beating 12 2% growth when compared to the year before

The record busting opening weekend of Barbenheimer will also have driven significant footfall to casual dining restaurants and underlines the positive impact that a booming enter tainment sector can have on the eating out market With the pace of earnings poised to outstrip inflation for the first time in more than a year, the outlook for consumer spending in the leisure sector looks somewhat rosier than it did a few months back

BII Announce Partnership with Zero Carbon Forum

The British Institute of Innkeeping (BII) has par tnered with Zero Carbon Forum to suppor t pubs on their sustainability journey as par t of the BII’s recently launched Sustainability Champion Award

The Award recognises and celebrates the pub sector’s outstanding commitment to sustainability and the environment suppor ted by Sky Business The forum, a non-profit organisation dedicated to helping Hospitality and Brewing reach net zero at pace , will be providing BII members with access to the Carbon Calculator and toolkit

The Carbon Calculator and toolkit was developed with funding from the forum, Sky, UKH, BBPA and Brewer’s Company It enables hospitality operators and brewers to calculate their carbon footprint and identify achievable key actions to reduce emissions whilst improving efficiency and sustainability

Mark Chapman CEO and Founder of the Zero Carbon Forum said: “It’s fantastic to see the BII launch this impor tant award recognising the work pubs are already doing to implement sustainable practices across their businesses

“The extreme temperatures we ’ re experiencing highlights that the effects of climate change are happening now Rapid reductions in carbon emissions are critical to maintaining a habitable planet and as food and drink creates over a third of emissions, our customers and employees expect us to take action We are delighted to be suppor ting the BII to help their members measure their climate impact and take immediate

action to build more resilient and efficient businesses through accessing the carbon calculator and toolkit

“We also welcome any BII members who want to join the forum to go further through setting net zero targets and accessing all the suppor t they need to get there with individual and collaborative initiatives We are committed to suppor ting the industr y and ever y business in it to take action to improve efficiency and resilience on the journey to net zero and a more sustainable future for all ”

Steve Alton, BII CEO, commented: “We are delighted to have the suppor t from Mark and the whole team at Zero Carbon Forum, providing our members with access to invaluable resources to enable them to deliver sustainable practices and reduce their carbon footprint

“Our members recognise the huge impor tance of building a sustainable future with many already having made positive changes in their businesses this additional suppor t will help them to fur ther evolve their approach ”

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

Planning Applications Submitted to Bristol City Council for Revised Proposals for Wapping Wharf North

Revised proposals for the final phases of the regeneration of Wapping Wharf, designed to build on the success and special character of Bristol’s popular dockside neighbourhood, have been submitted to Bristol City Council

If approved, the plans for Wapping Wharf

Nor th will secure the future of the C ARGO independent businesses and create a go-to leisure destination on the city docks They will also provide much-needed sustainable new homes, shops, restaurants, takeaways and workspaces, together with generous landscaped public spaces, and more natural habitat for wildlife to improve biodiversity

The proposals, by developers and owners

Umberslade , have been significantly revised following two years of consultation with Wapping Wharf traders, local residents, stakeholders, advisor y bodies and the wider public Feedback identified the need to retain the special character of C ARGO, discussion about the height of some of the buildings and questions about how the landscaping would be delivered and maintained, all of which have been carefully considered and addressed by the design team

KEY CHANGES INCLUDE:

- The double-height restaurant on the top of the landmark building has been removed as well as restaurants from upper levels, lowering the building and giving it a more slender appearance

- an open-air publicly-accessible rooftop shipping container restaurant and viewing terrace has been introduced on the sixth floor, offering expansive views across the harbourside

- the CARGObuilding has been redesigned to reflect the character of the existing shipping containers with covered walkways and external staircases

- the interior of CARGOHall has been re-designed with shipping container cladding a brighter colour scheme and individual pods businesses can tailor to their own needs

- one storey has been removed from block 3, behind M Shed

- four three-bedroom homes for social rent have been created within the 20% affordable housing

- the greenery on the facades of the residential buildings has been re-designed in line with new government fire safety regulations

The proposals are designed to ensure that Wapping Wharf Nor th is sustainable , boosts local biodiversity and positively impacts the wellbeing of the people who spend time in the neighbourhood Highly efficient buildings will have air source heat pumps that can be powered from solar or renewable electricity supplies

Robust long-lasting materials will help achieve high environmental ratings Biodiversity will be promoted with well-maintained planting on buildings, private balconies and generous rooftop gardens and public spaces

Stuar t Hatton, managing director of Umberslade , owners and developers of Wapping Wharf, said: “We have listened ver y carefully to the feedback from all par ties and worked over a considerable period of time to ensure we respond and make changes where possible , whilst maintaining the overall integrity of the design and our vision for these final phases of Wapping Wharf

“We’ve sat down with practically all the traders at C ARGO, who we all have strong relationships with, to understand how they want to develop their businesses within the new building to make sure it really meets their individual needs

We have agreed with most of them exactly where they would be located and although they understand that major development like this takes time , they re ver y excited about the prospect of moving into a permanent home where they can flourish ”

Tessa Lidstone co-owner of Box-E restaurant says: “Wapping Wharf is more than just a physical building it’s the community here The shipping containers were a surprise hit and an impor tant stepping-stone for many of us star ting businesses for the first time but we knew they were only ever a meanwhile use while the site got developed ”

“There have been a lot of oppor tunities for our views to be incorporated into the new plans Umberslade and the design team have taken the essence of who we are and put it into a new building

There’s still that strong connection between the businesses, the lovely walkways to encourage people to wander the greener y the pedestrianisation and the views south towards Southville and over the docks which makes Wapping Wharf what it is If you look at how the plans have changed they’ve now got a lot of the C ARGO personality in them ”

Josh Eggleton, owner of Root and Salt & Malt: “The shipping containers made it really easy to star t a new business but it’s what’s inside them that’s impor tant With the revised plans, the look and feel of the shipping containers will be instilled into the new building The new development will allow us to grow, to invest in our businesses and our staff I know how impor tant it is to Stuar t and Esme that all the businesses in C ARGO can come with them on this journey and that s evident in how committed they are to getting this right for us

Imogen Waite co-owner of Cargo Cantina and Gambas: “The plans are really exciting for us as they will enable us to push forward with our businesses developing something that’s going to be long-lasting and stand the test of time The plans will give us the oppor tunity to put sustainability into the hear t of what we ’ ve doing because we ’ re building from the ground up

“Genuinely, working with Umberslade has been brilliant They’ve listened to our feedback and made changes from things we ’ ve said Wapping Wharf is great at the moment but the new development will take it up several levels and give us the chance to create landmark Bristol restaurants ”

1 In 5 Parents Hope Their Kids Won’t Go To University

One in five parents say they would not encourage children to go to university, new national research reveals

A study of 1,000 parents commissioned by Greene King has revealed that 19% of parents feel university is not the right choice for their children, with cost pressures listed as the main cause for concern

Over seven in 10 (73%) parents say they would struggle to suppor t their child financially if they went to university this year, with almost half (45%) saying they’re worried about the impact of student debt on their kids

This year Greene King will continue its award-winning apprenticeship scheme , building on its 2022 commitment to taking on 5,000 new apprentices by 2025

Since 2011, the business has suppor ted over 16,500 apprentices at various levels

When it comes to the workplace , Brits are in favour of hands-on experience , with 84% saying that experience in a practical working environment such as a pub, builds character

At the same time , over a quar ter of parents (26%) said their own degree qualification was not essential to their chosen career path, with almost half (47%) saying they would not go to university if they were re-living their education years

According to the latest research the ability to ‘ earn as you learn’ (earning a wage while gaining a qualification) was voted as the most appealing aspect of an apprenticeship by 60% of parents

At Greene King, employees will gain hands on expe-

rience working in a dynamic hospitality environment, as well as being able to work towards an apprenticeship qualification as they progress throughout their hospitality career, including Production Chef Level 2 (equivalent to 5 x GCSEs) up to Senior Level 7 (MB A)

With inclusion at the hear t of ever ything Greene King does, its apprenticeships give young people from all backgrounds the oppor tunity to earn as they learn about different facets of the hospitality industr y There are currently a variety of entr y level roles on offer for a range of FOH (Front of House) and BOH (Back of House) positions throughout the countr y

Andrew Bush, chief people and transformation officer, at Greene King said: “We want to wish ever yone the best of luck ahead of A-Level results day

“Whatever happens on A-Level and GCSE results days, it’s wor th remembering that there are alternative career paths available , not just university Our apprenticeship programme allows young people to immerse themselves in the hospitality industr y and forge a long-lasting rewarding and exciting career

“The programme is designed to fit around your chosen role and provide the suppor t you need to reach your true potential It doesn’t matter if you ’ re new to the industr y and looking for some hands-on experience , or if you ’ re looking to enhance your career with a senior qualification – we ’ ve got something for you

“Not only can you earn from the get-go (meaning no restrictive student debt), ever y day is different in this fast-paced and fun industr y ”

Blackpool Beats Brighton As Best Summer Bank Holiday Staycation Destination When It Comes To Affordability

With the Summer Bank Holiday fast approaching, research by finance specialists, RIFT, has revealed that Blackpool and the Lake District top the table as the nation s best staycation destinations this summer, based on a range of factors including the cost of accommodation and a family day out of fun and food

RIFT ranked eight of the nation’s best staycation destinations scoring them on the affordability of accommodation, the cost of a family day out to a nearby attraction, the price of a pint and the cost of an all impor tant fish and chip supper

The lower the cost of each aspect the higher the score with the winning destination crowned based on the highest total score

The figures show that across the eight staycation destinations analysed, the cost of shor t term rental accommodation such as an AirBnB comes in at an average £146 per day

The average day out for a family of four will set you back £63, while the average cost of a pint comes in at £4 29

Perhaps the most surprising findings from RIFT is that the average cost of just one fish and chip supper came in at an unbelievable £11 19

HERE’S HOW EACH STAYCATION DESTINATION PERFORMED

• O v e r a l l – The Lake District and Blackpool ranked joint top for overall affordability with a score of 4 26

Brighton ranked as the least affordable destination overall, scoring just 3 67

• A c c o m m o d a t i o n – Blackpool was home to the most affordable accommodation cost at an average daily rate of £126 versus £162 in Brighton which was the most expensive

• F a m i l y D a y O u t – Dorset was the most affordable day out at £50 for a family of four, versus £116 in Blackpool

• C o s t o f a P i n t – Blackpool also ranked as the cheapest destination for a pint (£3 25), while Brighton again ranked as the least affordable (£5 35)

• F i s h a n d C h i p s – As with the cost of a pint, Blackpool was home to the most affordable fish and chip supper (£9 06), with this cost climbing to £12 68 in Brighton!

Bradley Post, MD of RIFT, commented: “Pandemic restrictions on travel have long lifted, but this Summer Bank Holiday many households will be considering a staycation again this year in order to help keep costs down, whilst also enjoying some of the outstanding spots we have right here on our doorstep – weather permitting, of course

However, while a staycation is cer tainly a great way of cutting travel costs, inflation here in the UK remains high and this is having an impact on the cost of some staycation staples

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!

Renovating Your Hotel For A Future Of Tourism

By Giles Fuchs , Owner of Burgh Island Hotel (www burghisland com)

From manor houses and maritime inns, from conver ted stately homes and old church rectories – Britain is awash with historical hotels For many tourists the attraction of older buildings lies in their classical atmosphere , with the ‘allure of the antique’ appealing to the 88% of travellers that want a nostalgic getaway this year That being said, while holidaymakers are looking for a hotel with a histor y, hoteliers should recognise the vast gap that lies between historical and outdated A sensitive renovation intended to bring life back to an older building has the power the pull the past into the present and allow guests to experience histor y in the here and now

hotels need to balance the charm of the past with the creature comfor ts – and the luxuries – that we ’ ve come to expect

A renovation offers a route for hotels to provide guests with up-todate luxuries, without compromising the historical atmosphere of a building Modernisations such as thermostatic showers, underfloor heating, and spa facilities all help to make a guest feel comfor table and at home in a hotel At Burgh Island for example while we have avoided undermining the character of our Ar t Deco design by choosing not to install televisions, guests do have access to high-speed Wi-Fi This gives visitors the option of engaging with technolog y, while also allowing those who would prefer to remain ‘off-the-grid’ the ability to do so

A GREENER BUILDING

Tourism is back with a bang

and so is the demand for hotels The number of international travellers in Europe this year has reached 90% of pre-Covid levels – emphasising the ongoing enthusiasm of tourists to get back to travelling after the pandemic Meanwhile , British staycations are also enjoying a prosperous Summer with 56% of Britons choosing to holiday at home in 2023 This tourism renaissance offers a tonic to hospitality businesses after the lockdowns of 2020 and 2021; yet, with thousands of UK hotels – and even more holiday rentals – ready to open their doors to these passionate travellers, the question remains: how can hoteliers make their accommodation stand out?

With travel back to its pre-pandemic popularity, one way to impress holidaymakers lies in looking to the future Maintaining an à la mode hotel is vital in continuing to attract tourists, and renovating your proper ty can be an excellent way to inject this freshness From restoring a historical building to its former glor y, to adding a touch of modernity to a classic hotel renovations and refurbishments help a proper ty stand out from the crowd as hordes of tourists return to Britain

MAKING THE PAST THE PRESENT

Where hotels already have period fixtures and furniture , these pieces can be updated with some decorative magic An older chair, for example , could be brought back to life through reupholstering Faded wallpaper can be replaced by a new, but period-appropriate , layer of paper – and a lick of paint always goes a long way At Burgh Island, for example , we under took a refurbishment in 2018, to ensure the building’s Ar t Deco atmosphere remained as fresh as it did when the hotel first opened One aspect of this refurbishment was the reconstruction of the hotel’s elaborate domed ceiling, at the hear t of the Palm Cour t Bar The 2,500 multicoloured panes used in this great glass sky recall the plumage of a peacock – an allusion that epitomises the playfulness and intricacy of Ar t Deco design Repairs and restorations like this – when under taken on either the structure or the decoration of a proper ty ensure that period hotels retain a sense of vitality and avoid slipping over the line from historical to shabby

A TOUCH OF THE MODERN

There’s nothing wrong with a sprinkle of modernism now and then, even for the most historical of hotels While 2023 has seen a vast number of tourists looking for a nostalgic trip away, for many of these historically minded travellers, the appeal of the past should be balanced by modern comfor ts Indeed, even amongst those tourists looking for a more ‘off-the-grid’ style holiday, 48% would only do so if it didn’t mean sacrificing their ever yday indulgences, while 53% said that they required stable internet connection To appeal to the holidaymakers of today,

Naturally, guests have always wanted to feel good throughout their hotel stay; but as the world becomes increasingly eco-conscious, more and more travellers also want to feel good about their trip away With 90% of tourists keeping sustainability in mind when they plan a holiday, hotels looking to enjoy the benefits of a return to tourism will need to consider how their accommodation can achieve eco-positivity

Over 40% of global greenhouse emissions are a result of our built environment, and with such a high por tion of greenhouse gases coming from buildings, hotels hoping to boost their green credentials should aim to make their proper ties more sustainable Renovating a building to include features such as up-to-date insulation, smar t waste systems, and renewable energ y generators – such as the solar panels installed at Burgh – allows hotels to reduce their impact on the environment while simultaneously attracting a new generation of eco-conscious guests

The impor tance of keeping up to date with new sustainable technologies highlights one key truth about the nature of hospitality – what guests want is constantly changing To meet these developing expectations and make the most of our return to tourism, hoteliers should ensure their accommodation is designed with today’s traveller in mind –a goal which can be achieved through what can be small and simple adjustments or more thought-out refurbishments and renovations

University of Sunderland and North East Hoteliers Association Celebrate Successful Hospitality Mentor Programme

The University of Sunderland and the Nor th East Hoteliers Association (NEHA) are celebrating the successful completion of the inaugural Hospitality Mentor Programme , which provided a unique oppor tunity for students to gain valuable insights and guidance from seasoned professionals in the hospitality industr y

Initiated in Januar y this year, the Hospitality Mentor Programme was specifically designed to connect International Hospitality and Tourism students, and later expanded to include Event Management students, with experienced hoteliers from some of the region's most prestigious hotels including the Maldron Hotel and Holiday Inn, Gosfor th Park

The mentors including Anna Wadcock Sarah Harrison Paul Borg Norrie Oswald Lisa Crocker Paul Mandier, and Carlo Lulianella from NEHA and a group of General Managers, generously offered their time to guide and suppor t the students throughout the programme

BBC1 Radio presenter, Jordan Nor th was on hand to offer his suppor t to the students and received an honorar y fellowship at the graduation ceremony

The aim of the programme was to equip students with practical knowledge and experience that would help them excel in their careers and navigate the transition from education to employment By collaborating with NEHA, the University of Sunderland provided students with a unique oppor tunity to network with industr y leaders, learn about various career paths, and acquire valuable skills that they can apply in their future roles

Expressing his enthusiasm about the successful completion of the programme , Serkan Uzunogullari, Programme Leader for BSc (Hons) International Tourism and Hospitality Management at the University of Sunderland, said, "The Hospitality Mentor Programme is a testament to our University's commitment to producing graduates who are well-prepared for success in their careers We are grateful to NEHA and the dedicated mentors for their invaluable suppor t in nur turing the talents of our students and preparing them for the competitive job market "

One of the par ticipating students, Mustafa Zahid Lukmanjee , who is also the University's Student Voice Rep for Tourism expressed his delight about being par t of the programme stating, "The Hospitality Mentor Programme has been an amazing oppor tunity for me , and I'm proud to have been a par t of it Meeting experienced general managers from various hotels in the nor th-east and learning about the inner workings of the industr y has been invaluable I am excited to continue the program and fur ther enhance my knowledge about the hospitality sector "

In addition to providing students with invaluable mentorship, the programme also played a significant role in suppor ting the hospitality industr y ' s post-COVID labour shor tage By fostering par tnerships between students and established professionals, the initiative aimed to encourage more talented individuals to pursue careers within the industr y

Anna Wadcock, co-chair of the NEHA, expressed her gratitude and enthusiasm for the programme , saying, "We are delighted to have teamed up with the University of Sunderland in delivering the first Hospitality Mentor programme This par tnership marks the beginning of a lasting relationship between the Nor th East Hotels Association and the University, with the aim of nur turing future stars of hospitality We extend our hear tfelt thanks to all the experienced general managers who selflessly shared their knowledge and experiences with the students Together, we are shaping a fantastic career path for these bright individuals within our amazing industr y "

The recent graduation ceremony witnessed the proud accomplishments of the students who par ticipated in the Hospitality Mentor Programme Their experiences and growth during the programme exemplified the positive impact of such collaborative initiatives on the next generation of hospitality professionals The mentees who graduated recently, is the first of what will continue to come to fruition in the years to come

The University of Sunderland and NEHA look forward to building on the success of the Hospitality Mentor Programme and continuing to strengthen their par tnership in creating a bright and prosperous future for the hospitality industr y

YOUR COMMON HOTEL L AUNDRY ISSUES – SOLVED!

The quality and cleanliness of your hotel and spa linens can be the difference between an awkward complaint at reception and a five-star review following your guest’s stay

If you ve ever struggled with getting your whites truly white again or wondered how to extend the life of your linens WASHCO’s chemical expert, Craig Banham, shares with you some of his tips and tricks

Yellowing of White Linens

Fresh bed sheets are one of life s simple joys, so it can be frustrating when your once crisp whites begin to yellow While exposure over time to bodily fluids, sweat and skin care products are often the main culprit, your laundry processes can play a part too

In many cases, this can be due to issues such as residual chemicals that turn yellow when they come into contact with heat, or using too much detergent in your wash cycle

Solution:

Using the right chemicals in your laundry process is key here One of the easiest ways to do this is to enlist the help of a laundry specialist who can implement an auto-dosing system which releases only the correct levels of chemicals for different cycle types Not only will this be paired to run seamlessly with your washing machine, but will ensure you achieve the best results from your laundry too

Food-based Stains

Table linens and napkins will naturally fall victim to food stains, but your bed sheets can too, especially when running room service

Solution:

To remove food-based stains, an emulsifier will often be needed to help remove any oils Your best chance at getting the stain out will involve setting the cycle at a minimum of 45C, running for at least 12 minutes at wash temperature

Fake Tan Marks

Did you know that fake tanners are costing hotels in the UK a staggering near £1 8m per year by leaving marks on linens? The new figures from Regenex also found that of the 1,120 tonnes of bedding and towels discarded by the industry each year, 224 tonnes are marked with fake tan

Solution:

For best results set up a prewash with detergent and alkali boost followed by a main wash with the addition of an emulsifier This should ideally run at a minimum of 70C for around 15 minutes You can then run a final wash at a minimum of 60C with hydrogen peroxide to remove any remaining stains

Residual Spa Oils

Essential oils – while great for the skin – can wreak havoc on your hotel s towels and robes Some common issues include staining and greasy residues, as well as unpleasant lingering odours

Solution:

Because essential oils are particularly difficult to wash out of towels and robes, it is often best to start off the laundry process with a prewash We then recommend adding an emulsifier to your main wash and running this for at least 15 minutes at 70C or above For stubborn stains, a final wash may be beneficial Here, you can add in hydrogen peroxide which will help to brighten your whites

Who Is Responsible For Foodservice Equipment Safety? Everyone.

In response to the upcoming sentencing relating to the tragic death of a foodser vice equipment technician the Foodser vice Equipment Association (FEA) is highlighting the impor tance of ensuring that all par ts of the supply chain are aware of, and complying with, their responsibilities for ensuring the safe installation use and maintenance of foodser vice equipment

As with any working environment there are potential risks associated with the foodser vice industr y A commercial kitchen can be a dangerous place with equipment that requires training to use correctly and safely

Much of this will also need to be installed by trained technicians, with ongoing regular maintenance to ensure a long and safe working life

These responsibilities begin with the purchaser of the equipment Safety should be one of the key considerations when evaluating potential new equipment From an electrical viewpoint this includes factors like ensuring that the energ y supply is capable of handling the load of any equipment chosen The manufacturer may specify the type of protective device / supplementar y bonding in the installation manual It is imperative that the manufacturer’s instructions are followed, and you may need to employ the ser vices of a qualified electrician prior to the equipment being installed

Once the parameters of the required equipment have been established, it is the responsibility of the supplier to understand the customer’s brief and help to meet legal obligations This involves ensuring that all required cer tification and labelling are carried out correctly, as well as adhering to the

specific installation requirements of the manufacturer

The installation should be carried out by a competent technician with the appropriate training and qualifications They should ensure the manufacturer s specific instructions are carried out while also adhering to all applicable standards and regulations

Once equipment is installed, any member of staff that works with it should understand both how to use it and how to carr y out basic ever yday maintenance tasks This will generally require specific training

Regular scheduled maintenance is vital, and it’s equally impor tant that the technician understands the original requirements behind the installation as well as the maintenance tasks specific to the equipment They should also be aware of any product recalls or updates and action them accordingly

If anything goes wrong at any stage throughout this process each person in the chain could be held responsible This could potentially lead to prosecution if legal requirements have not been correctly met

“The tragic death of the technician has brought the issue of safety standards surrounding foodser vice equipment into sharp focus,” says Andy Threlfall technical and policy director of the FEA The FEA will continue to work to provide suppor t, advice and training to its members Our aim is not only to help them to meet their legal responsibilities, but also to help them make their business a safe working environment for employees and any technicians or specialists under taking work for them ”

The Foodser vice Equipment Association (FEA) is the independent, authoritative voice of the foodser vice equipment industr y, representing nearly 200 companies who supply, ser vice and maintain all types of commercial catering equipment - from utensils to full kitchen schemes For more information on FEA visit www fea org uk

British Specialty Coffee Update: In-Store Tabletop Roasting Available Soon!

Around the 9th centur y, the coffee plant was discovered by a herder in the Ethiopian plains in today’s Jimma region He noticed his goats were exceedingly active after eating cherries from a small tree which today we know as Coffee Arabica This led to the invention of coffee from another region where this early innovator migrated to Kaffa, Ethiopia

After several centuries the cherished trees arrived (or were discovered) in the Arabian Peninsula, and coffee was widely adopted by about the 12th centur y and sold in public places called “coffee houses ” These were lively places of intellectual discussions, where you would purchase a handful of green coffee beans upon entr y These beans were roasted in a closed rotating device called a “shish” over a charcoal fire for about ten minutes, then ground or crushed before pouring hot water through a filter or directly into the cup, making Turkish-style coffee today

Those early entrepreneurs held the coffee plants and roasting techniques closely as they star ted wider trading of roasted beans into Europe (Sarajevo was quite instrumental in this) Coffee beans made their way into Britain about 1637 when a Greek student brought some beans to Oxford, where it was an instant hit among intellectuals and led to the founding of Britain s first coffee house The Grand Café Over the coming decades cafes proliferated across London and were referred to as “Penny Universities” because when you spent time in them you would inevitably learn from others talking or lecturing about topics of the day Many impor tant cultural and business enterprises flowed from those coffee houses, such as the London Stock Exchange , Lloyd’s of London, and the Royal Society

By Thomas Ruddy, CEO, Kava-Zone Ltd. & Mr. Bean Coffee Ltd.

Kava-Zone’s founder, Tom Ruddy, first saw an antique shish in 2007 while strolling around old town Sarajevo, where he worked as a private sector consultant with the United Nations He created this company to bring back and modernize the old coffee house culture with the shish devices, called nano-roasters by the specialty coffee industr y as their flagship coffee bean nano-roaster After such a long absence the time seems ripe given the “four th wave ” of coffee , fundamentally changing consumer habits and preferences driving the global specialty coffee revolution

Kave-Zone is launching its first Shish® through a new London-based company Mr Bean Coffee Ltd ® They are listing a crowdfunding campaign on Kickstar ter to fund the final expensive development work and production of the first molds for the Shish To par ticipate in this historic offering, please send your email address and basic contact information to info@mr-bean coffee (copy to info@kava-zone com) so we can send an exclusive discount offer for VIP funding backers who will be the original suppor ters of record for this exciting retail hot beverage innovation oppor tunity The value propositions include new customer traffic , new revenue streams such as Shish® rental fees, green bean sales, and residual income from retailer-controlled Shish® Craft Roaster Club membership program based on monthly credit card payments via the Mr Bean Coffee mobile application

Visit Mr Bean Coffee on Stand B32, Cafe Business Expo, ExCeL, London on 10-11 October 2023 to see our prototype Shish roaster

See

MICRO ROASTERS FOR CRAFTY BREWS

The newest innovation in hot beverages: in-store, table-top coffee bean micro-roasters!

• Drive new customer traffic

• Convert to specialty coffee

• Generate new revenue streams, profits

• Residual income from Shish Memberships

• Reduce staff costs

Mr Bean’s Shish table-top coffee micro-roasters will be a game-changer for licensed establishments Roast-coolgrind-brew in under 15 minutes to make beans for 10 cups of coffee and live the historical origin of coffeehouses

We need supporters to help us revive this tradition Send us an email to info@mr-bean coffee and you will receive an exclusive invitation to purchase pre-production discounted roasters today

Visit us at Booth B32 Cafe Business Expo to see our prototype Shish®!

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 pre-Covid

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/

Campaign for Pubs Writes to Prime Minister Over Crooked House Scandal

The Campaign for Pubs has written to the Prime Minister, Rishi Sunak, calling on him to wake up and act to change the law to stop the predator y purchasing and asset-stripping of historic pubs, following the appalling case of the Crooked House in Himley Staffordshire

The letter from the Campaign for Pubs to the Prime Minister is here

The unique Crooked House was shut and then put on the market by Marston’s plc for £675,000 a price well above the market value as a pub and it was subsequently bought by the landfill company based next to the pub (with whom the pub and pub tenant had disputes regarding access) Shor tly after Marston’s “celebrated” this sale , which sealed the fate of this world-famous pub, it burnt down in what police are regarding as an arson attack and then, before this was investigated and without the necessar y permission from the local Council the current owners demolished it

This case has rightly caused outrage with the Campaign for Pubs being amongst the first to call for the Crooked House to be rebuilt brick-by-brick, something that the Mayor of the West Midlands, Andy Street has called for

The Campaign for Pubs has highlighted the weakness of the planning system in protecting pubs and has said that the case of the Crooked House must be the catalyst to change , preventing unscrupulous owners from buying pubs to close and redevelop them, without the community having any say and when the pub could be viable in alternative hands

Many historic pubs up and down the countr y are being lost as owners seek to cash in on the development value of a pub, even despite the pub being profitable and even when there is a potential owner who wants to buy the pub, as a pub This must end to stop the endemic asset-stripping of pubs and the cynical predator y purchasing of pubs, with a view to running them down and profiting from conversion to alternative use or development

The Campaign for Pubs is calling on the Government to introduce it’s Give Pubs Protection policy which would mean that any historic pub (50 years old or more) couldn’t be sold for alternative use until it had been marketed at the independently assessed value as a pub for at least a year This would stamp out the way that owners seek to profit from selling pubs at well in excess of their value as a pub for development or conversion

This simple change would have prevented Marston’s from selling the Crooked House to Oak Farm Quarr y Landfill and would have allowed local buyers or the community to buy the pub, as a pub

Members of the Campaign for Pubs campaigned for the end to ‘permitted development rights’ for pubs, leading to a change in the law in 2017, but more action is needed including the Give Pubs Protection change The Campaign for Pubs also wants to see penalties for unauthorised demolitions or conversions increased substantially

Greg Mulholland, Campaign Director of the Campaign for Pubs said: “What has happened to the historic and unique Crooked House pub is a national scandal, as well as a loss to the local community and its histor y and heritage ”

“As well as a full investigation and appropriate action this sad and unnecessar y destruction of a worldfamous pub must be the catalyst for change , to stop cynical and unscrupulous owners buying up pubs to conver t and develop them and to stop the endemic asset-stripping of our historic pubs ”

We need a simple change to planning law so that no historic pub can be sold for alternative use , conver ted or demolished until it has been properly marketed for at least a year at the independently valued price as a pub This would stop the cynical destruction of pubs and allow licensees local breweries entrepreneurs and communities to buy our historic pubs and make a success of them”

James Watson, Pub Protection Adviser of the Campaign for Pubs said:“All pub lovers up and down the countr y are deeply shocked and appalled at what has happened to the iconic Crooked House pub The Government must act to prevent pubs being lost when there is a buyer as a pub as well as introducing far more serious penalties for unauthorised conversions and demolitions ”

“Many pubs, especially in big cities, are at risk because the value of a pub as a development oppor tunity is much greater than the list value as a pub, despite the fact the pub plays a key community role and also contributes to the local economy ”

“The Government is keen to claim it suppor ts pubs, but without changes to planning law, stricter guidelines for councils and much harsher penalties, we will lose more of our historic pub stock, with a loss to local communities and our histor y and heritage If he cares about stopping the unnecessar y destruction of our nation s pubs, the Prime Minister will instruct his Ministers to act

Entice New Customers With Plant-Based Options

As customer's budgets continue to shrink, offering a complete range of quality, affordable plant-based options can be the difference between a customer choosing your establishment over another Although still only constituting a small percentage of the population those who eat plant-based diets have significantly more power over where groups dine and shop A group of friends with one vegan friend will seek out restaurants that offer an appetising selection of plant-based dishes to accommodate that person Similarly, a parent may choose to do their weekly food shop at the supermarket that offers the widest selection of plantbased options for their child

That's why it's so vital to get your range of plant-based options right - it has the impact to attract more customers to your business Plant Based World Expo Europe is back and ready help you navigate this! With so much innovation taking place at a dizzying pace , the plant-based sector can be hard to keep up with Products

today are a world apar t from earlier versions, with closer texture and taste parity with meat and dair y than ever before Europe’s only 100% plant-based trade show will open at a new, larger location of ExCeL London this year Taking place on 15th-16th November, over the two days professionals from the food and beverage industr y will be able to discover these innovative plant-based products, hear from industr y leaders and pioneers, and make vital connections to help their businesses Plant Based World brings together manufacturers from around the world, offering attendees the oppor tunity to taste products that aren’t yet available in the UK

In addition to over 275+ companies exhibiting their plant-based products and solutions, the event hosts three content theatres which are open to all attendees The conference program will include speakers from key organisations in the sector joining together to envision the future of the categor y The Culinar y Theatre will host sessions run by a mixture of industr y and celebrity chefs to provide a real-time showcase on how plant-based products can create exceptionally easy, and tasty, dishes New for 2023, it will also include sessions going back to the basics, helping chefs reimagine pantr y staples to create enticing, low-cost dishes

The event will also host a key buyer program, offering curated meetings to match buyers with the products they are seeking during the show Registration is free for professionals working within the food and beverage sector, simply visit the website and register to attend For fur ther information and to register, please visit www plantbasedworldeurope com

SME Leaders Bullish About Their Prospects As Majority Expect Revenues To Increase In Next 12 Months

Average volume of daily card transactions up 10% in growing businesses as consumer confidence improves, even amid cost-of-living crisis, according to Dojo

LONDON, United Kingdom: 16 August 2023: Business confidence is high among SME leaders in the UK, with three in five forecasting increases in revenue over the next 12 months, according to payment technolog y provider, Dojo

Small businesses have been under unprecedented strain over the past few years, with the Covid-19 pandemic , the cost-of-living crisis and ongoing economic volatility creating persistent and cumulative challenges Yet the majority of SMEs are looking ahead to the next 12 months with optimism, with two thirds (65%) confident about the outlook for the economy a similar number (63%) assured about the end of the cost-of-living crisis and a fur ther four in five (79%) confident about the outlook for their business

The new figures are based on a sur vey of 500 UK decision-makers, suppor ted by Dojo payments data based on spending across more than one in 10 UK high street SMEs

This is fur ther illustrated through Dojo spend data which reveals that on average , the number of card transactions per location is up by 10% between Januar y and June compared to last year Such an increase suggests that consumers are growing in confidence , even with high inflation and surging interest rates, along with businesses investing in improved payments infrastructure

Three in five (60%) business leaders expect their revenues will increase in the next 12 months – by an average of 22% – while a quar ter (24%) expect revenues to stay the same

Jon Knott, Head of Customer Insight at Dojo, said: “Growing businesses on the high street have been forced to weather all manner of unpredictable storms over the last three or so years – so it’s a testament to them that so many are confident of delivering growth in the current economic climate With the right strategic investments, SMEs will be best-placed to continue improving the experiences they deliver for customers, suppor ting continued growth

INDEPENDENT RESTAURANT MAKI & RAMEN GROW AGAINST THE GRAIN

Indeed, Edinburgh-based Maki & Ramen launched four new locations in the last 12 months bringing it to 12

sites across Scotland and Nor thern England, with plans for four more in 2024, against the backdrop of economic uncer tainty, suppor ted by Dojo

The business – which recorded £10m in revenue in 2022, representing 48% year-on-year growth – saved £40,000 borrowing from Dojo to fund its expansion, with new restaurants set to open in Glasgow, Leeds and Manchester

Michael Salvador, COO at Maki & Ramen, said:

“Having access to flexible funding means we can manage our cashflow which allows us to cover admin costs or relocate staff, whilst continuing to execute our expansion plans Traditional borrowing options were completely unsuitable With Dojo repayments are linked to your revenues so when you ’ re doing well, you can pay down the borrowing so quickly ”

MARKET CHALLENGES REQUIRE STRATEGIC INVESTMENT

While business leaders are optimistic about their prospects over the next year they are also realistic about the challenges ahead with hurdles cited including growing their revenue (43%) expanding to new geographies or opening new branches (36%) and broadening their product ranges (33%)

Many businesses recognise the impor tance of the right technolog y, payments and digital infrastructure to help ensure they navigate upcoming challenges and realise their potential Two thirds (64%) admit they need to invest in better ser vices to fulfil their business’ potential, with over half (53%) agreeing their current technolog y and digital infrastructure is hindering their business’ growth

Over one in five (22%) leaders believe their payments infrastructure is “ average ” , citing it could be improved by delivering more reliable ser vice (51%) better security of payments (45%) and better connectivity (38%) Over three in four (78%) leaders are confident in their ability to invest in the technolog y they need for their business in the next 12 months

“In today’s cost-of-living crisis, going out costs more – and consumers rightly expect more for their increased spend Businesses must therefore invest in the right technologies, from superfast payments to access to data and insights, to ensure their people are enabled to deliver the best possible value and experiences to meet this heightened expectation,” Knott added

The Glamping Show 2023 Offers Fresh Innovations from the Hospitality Industry

With over 100 exhibitors to meet in-person and an exper t-led seminar programme , The Glamping Show 2023 promises to be an exceptional year, and must-attend event for those in the outdoor hospitality industr y

The only trade event dedicated to the glamping industr y, The Glamping Show is the go-to event for anyone looking for products and information to suppor t, refresh or star t their outdoor hospitality business From structures of all kinds, shapes and sizes, to furnishings, hot tubs and business ser vices, this event is fer tile ground for gathering information, brainstorming and decision-making

The exper t-led seminar programme is entirely new this year, with relevant topics to help you along your business journey more than ever before Speakers at The Glamping Show include Sarah Orchard (Get Fully Booked & The Hudnall’s Hideout Treehouse), Edward Busby (Crown & Canopy), Sarah Riley (Inspired Camping), Louis Thompson (Nomadic Resor ts) and many more leaders of the industr y

• Has the glamping bubble bur st?

• Will glamping win the race in a game-c hanging future for hospitality?

• Farming to Glamping – Planning Permission & Business Rates

• “It’s not just the structure , it’s the exper ience ” “With so many structures to c hoose from, how to make the r ight nvestment?”

• “Green Glamping – Demyst fying the journey to Net Zero ”

The expo at The Glamping Show has grown significantly over the past few years, with over 100 exhibitors bringing the ver y best they have to offer, and thus an even bigger array of products and ser vices to supercharge your business – so you can tr y, test, compare and decide Over the course of three days, you will have the oppor tunity to get to know the people behind the companies

No matter what accommodations your glamping business offers – treehouses to tents and ever ything in between – you will also find furniture , insurance , off-grid power, booking systems, consulting ser vices, accessories, and more With exhibitors coming in from all corners of the world, you can accomplish more in a day at The Glamping Show than you could in a year tr ying to do it on your own

The Glamping Show 2023 is held at NAEC Stoneleigh, Coventr y on September 14, 15 & 16 Located in the hear t of the midlands, the venue has excellent road, rail and air access, making it easy to travel to, wherever you ’ re coming from Tickets to attend are free – to discover all our exhibitors and to sign up for your e-Ticket and join us, head to www theglampingshow com

New Award Winning Technology

To Improve The Quality Of Your Drinking Water, You Need Additional Filtration

A Sediment filter takes the tap water through a 5-micron filter, removing plant spores dander algae rust insecticides and some bacteria

Carbon filters remove sediment and par ticles and nasty tastes and odours

The activated carbon binds to the impurities taking them out of the water

Over time the binding sites are filled, and the filter loses the ability to fur ther filter the water In some cases, bacteria can star t to grow on the filter, so it is impor tant to change this filter ever y 4-6 months They remove impurities to around 2 microns in size , such as bacteria, moulds, and spores

SEDIMENT AND ACTIVATED CARBON FILTERS

DON’T REMOVE MICRO-IMPURITIES.

We are seeing more ar ticles on micro and nano impurities It is said that we ingest many par ticles of microplastics ever y week through our drinking water and food, so there is now an expectation for filters to remove these smaller impurities as well Now businesses are looking at Ultrafiltration which can remove impurities to 0 001 microns in size , which includes pesticides and herbicides, and Reverse osmosis filtration which can remove impurities to 0 0001 microns in size

These types of finer filtration will remove:

• 1 micron: Medical residues suc h as the pill, bromine , cr yptospor dium, microplastics

• 0 2 micron: Asbestos , heavy metals suc h as cadmium, copper and nic kel

• 0 1 micron: Makeup, c ay, copier toner, paint, insecticide dust, lead dust, skin flakes

• 0 001 microns: Dust Pesticides and herbicides nano-plastics

• 0 0005 micron: Viruses

Of course , you can use distillation to purify your water, this is where the water is vaporised so that it leaves behind inorganic minerals When the water recondenses, you have demineralised water, which is clean but with no taste , as the minerals have been removed with this process

The LUQEL Water Station has been engineered in Germany to address these issues of micro impurities It uses sediment and carbon filters to remove the larger sediments, as a hot tap would, and then it uses a reverse osmosis filter to remove 99+% of these finer impurities from the water

The LUQEL dispenser removes medical residues, heavy metals, insecticides, nano plastics, and viruses It also removes the mineral salts that give water its taste so they use a patented micro dosing system that adds these natural mineral salts back into the water in specific quantities to be able to replicate the tastes of 30 different mineralised waters

In addition, there is a RO filter flush to remove build-up from the filter to keep it clean There is a thermal nozzle and UVC light to stop inbound bacteria and a stainless-steel casing to reduce any external bacterial growth

Using state-of-the-ar t technolog y, this water dispenser can consistently guarantee clean drinking water time after time

Delivering the cleanest and best-tasting drinking water from the mains supply

See the adver t on the back cover for fur ther information

Regale Microwave Ovens Celebrate Their 40th Anniversary With A Record Year & New Head Office Building

Commercial Microwave & Accelerated Oven specialist Regale Microwaves are celebrating 40 years of business this year

Star ted in 1983 by Patrick Bray and Barr y Clark, the business has been at the hear t of the food ser vice industr y, supplying premium commercial microwaves whilst offering unrivaled customer ser vice

The business is based around some ver y simple principles said Managing Director Iain Phillips

We hold large stocks of all major brands deliver free of charge the next working day and the phone is always answered by a human There’s no press button 1 for this, button 2 for that within our business said Phillips

Having had a record year in 2021 the business soared again in 2022 with a fur ther 18% growth, and became Panasonic’s supply par tner for the UK in the same year

Phillips joined the business in 2020 The last 3 ½ years have been quite a rollercoaster he said

Covid obviously had a massive impact on our industr y, but the directors here took the long term view and made the decision to retain all our staff, on full wages As things got back to normal, Regale hit the ground running with a full team of vastly experienced staff able to help our customers whatever the situation straight from the get go, he continued

Following a second consecutive record year, in June ’23 Regale purchased a new head office building As the business has grown, we desperately needed more warehouse and office space said Phillips

We were able to secure another office/warehouse unit just 30 yards from our current building, allowing us to really expand Better offices for the ever increasing staff and we ’ ve upped the warehouse capacity by 80%

The new building will also house a purpose built ser vice area and development kitchen

Time line

1983 – Regale Microwave Ovens Ltd is formed

2004 – move to new prem ses in Gospor t

2005 –

Blame It On Shrinkflation: Hospitality Operators Shrink Menus and Portion Sizes

If you ’ ve dined out recently, you may have noticed a recent trend – reduced menu items, reduce por tion sizes and change recipes

As businesses battle inflation, increased food costs, staffing shor tages and soaring energ y prices, operators are looking for ways to satisfy customers and remain profitable

Raising prices may be necessar y to keep up with inflation, however, this practice alone may be detrimental as consumers are forced to cut back on non-essential spending that includes dining out at restaurants Instead operators are opting to simplify menus and offer smaller por tion sizes Thus, the term shrinkflaton – the process of reducing the size or quantity of product while the price of product remains the same or increases

slightly

Streamline menus More than one third of hospitality operators plan to tighten up their menus with fewer dishes and less complex options A leaner menu helps stock control and supply issues with cer tain products

It will also reduce stress for kitchen teams who are already struggling to keep up due to labour shor tages Research shows that 77% of consumers are happy to visit a restaurant offering a limited menu The size of a menu isn t as impor tant as the quality of food you ser ve and the price you charge In fact, condensing your menu with easy to execute recipes allows you to focus on quality and presentation of dishes that deliver memorable experiences and drive repeat business

Monitor production levels Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins Tracking sales is a good way to review your menu, create more efficient batching levels and eliminate dishes that aren’t selling

Reduce waste It’s estimated that food waste costs the restaurant sector nearly £700 million each year Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins There are many ways to cut down on

waste – from keeping a stock inventor y to keeping an eye on por tion control and monitoring production levels Know what and how much you are selling then make adjustments to the menu and eliminate dishes that aren’t selling

Ser ve smaller por tions but ensure customers still receive value for money Along with simpler menus cutting back on por tion sizes is lowhanging fruit for addressing increasing food costs Shrinking por tions can be a good strateg y as it enables restaurants to keep pricing the same or slightly higher This is impor tant since consumers don’t seem to notice por tion sizes as much as they do price increases

Are you ready for shrinkflation? Hospitality operators need to find creative ways to cut expenses and improve their bottom line Quality and value will both play a crucial role in attracting customers Streamlining menus with simple , cost-effective items will no doubt help your cost-cutting measures in the months ahead

KP Snacks Launches Flavour Kravers Flame Grilled Steak Pub Card

KP Snacks has announced the launch of KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card format Rolling out from the beginning of August, the launch combines the Flavour Kravers range s best-performing SKU with the popular pub card format

The delicious new product capitalises on the growth of meaty flavours and offers the perfect accompaniment to a cold drink The new pub card format has been designed to optimise impulse sales in pubs and bars by increasing visibility and tempting customers to trade up on drinks-only visits

Flavour Kravers delivers bold, innovative flavours to the snacking segment from the UK’s number one Nut brand Wor th £95 8m and growing in value +18 1%, KP Nuts holds a 25 9% share of the Nuts segment nearly five times larger than the nearest branded

competitor

Matt Collins, Trading Director at KP Snacks says: “KP Nuts is the UK’s favourite nut brand which drives sales in the Out Of Home channel as a trusted and recognisable brand, synonymous with tasty nuts Bagged bar snacks offer pubs and bars a crucial commercial oppor tunity to increase sales, and the exciting new Flavour Kravers Flame Grilled Steak pub card is perfectly positioned to engage and tempt customers ”

The new product adds to the market-leading KP Nuts por tfolio which includes a range of delicious and popular flavours, from the iconic Original Salted Peanuts to Dr y Roasted and Honey Roast Peanuts

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

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

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

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

Food Waste Dryer Slashes Hospitality Food Waste Costs

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 page 17 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 the need

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 the

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 As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away It’s not just about the issues of the plastic on our environment, but also about the issue of the micro par ticles in our bodies

“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 than

medical residues, hormones and micro and nano-plastics, through its RO fil-

Unlike other RO filtration systems, the LUQEL system then microdoses natural mineral salts back into the water creating 30 mineralised waters The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low medium and high carbonation Offering a business high quality great tasting water that they can be sure is cleaned to the highest quality A mineralised water system that can deliver 30 different tastes, without the need for purchasing, storing and recycling of bottles or cans A healthy mineralised water for both our bodies and our businesses www luqel-water com or sales uk@luqel-water com or see the adver t on the back cover

Mixologist's Garden: The Rising Sensation Among UK Bartenders

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

The

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

Products and Services

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 multi-drinks 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 Bourquin-Quéva 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 self-ser 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’sa 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 impor tant 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

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

ever y time

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 Bag-in-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-inbox 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

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

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-

in an 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

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

Chef's Buyer's Guide

New Wine Vintages from Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is pleased to offer new vintages by Chateau de Parenchère to excite customer palates

Bacchus Wines PLDC is an independent wine merchant that offers joyful and affordable wines to UK restaurants, caterers, bars, and wine enthusiasts Unlike larger wine merchants, Bacchus Wines have simplified the wine-selling business for hospitality venues Bacchus Wines

PLDC is a boutique wine merchant but selects its wines carefully They work with wine estates who they know personally They also choose wines that are not faddy Their selection process is based on decades in the hospitality industr y, so they know what drinkers and diners will enjoy They cover all duties and

impor ts so prices stay low offering solid markup potentials to venues all over the UK

The small yet perfectly curated wine collection features the Magnificent Seven by the family-run Chateau de Parenchère New 2022 vintages have just been released and offer great ageing potential and great 'drink now ' options

The 2022 Blanc-Sec is a great all-rounder white wine , perfect for all occasions

La Roseraie 2022 is a rosé with delicate and tang y currant scents

The 2022 L'Equilibriste Rouge is a fantastic blend produced without adding sulphites and is excellent to drink now

The 2022 Bordeaux Clairet is more substantial than traditional rosés with a good body and exuberant fruitiness

2020 Bordeaux Supérieur Rouge is a classic blend with a good balance between fruit and tannin red fruit and a long finish It won gold at Concours Mondial de Bruxcelles

Chef & restaurateur Jake S Watkins, commented, I have been buying wines from Pierre-Loup DeCam of Bacchus Wines for over twenty-two years When I owned the Michelin-starred JSW Restaurant in Hampshire , and since retiring, I stocked my cellar with the joyful wines of Château de Parenchère They are my go-to wines, and I always receive excellent wines and ser vice "

If your customers enjoy top-quality wine with provenance from winemakers who respect the terroir and the environment, visit the Bacchus Wines PDC website You will receive significant discounts if you sign up for a trade account

For more information, please visit https://bacchuspldc com/ or call on 0845 500 1040

Celebrate Summer in Style with LittlePod

LittlePod’s products are used by professional chefs all over the world, but when it came to creating a collection of real vanilla recipes for our new website , we found the answer on our doorstep in Devon

Boasting many years of Michelin-starred experience , Peter Gor ton is a long-time advocate for local food companies and, having used our natural extracts and other ingredients in his dishes during a storied career we were delighted when he agreed to join us as a LittlePod ambassador last summer

In addition to helping spread the word about our Campaign for Real Vanilla at various food events, shows and festivals, Peter created our Chef ’ s Collection – 10 new recipes that showcase LittlePod’s products that we have used both on our website and our 2023 calendar

Keen to underline vanilla’s versatility, Peter’s recipes go beyond baking In demonstrating that this adaptable ingredient can be used in both sweet and savour y dishes, our Master Chef of Great Britain is inspiring more and more cooks to keep it REAL

“I love using LittlePod and ever y chef should have it,” explained Peter, one of Devon’s finest chefs, who has trained and worked at some of the best establishments in Great Britain and around the world since embarking on a 43-year career that has also seen him own and run six restaurants It is so versatile and saves so much time without compromising on quality

Here at LittlePod, we use REAL vanilla in all manner of dishes This – Peter s Roasted Salmon with Coconut Milk, Vanilla and Tomatoes – is one of our favourites and our recipe of the month for August as featured both on LittlePod’s 2023 calendar and on our website here: www littlepod co uk

RECIPE: ROASTED SALMON WITH COCONUT MILK, VANILLA AND TOMATOES

Ingredients:

1 tbsp sunf ower oil

3 shallots , minced

2 garl c c loves minced

1 tbsp lemongrass

3 r ipe tomatoes , seeded and diced

150ml passata

225ml coconut milk

1 tbsp LittlePod pure bourbon vanilla extract

6 salmon fillets

Fine sea salt and freshly-ground white pepper

Pinc h of curr y powder

1 lime , halved – one half cut into 6 thin slices , the rest for juice

12 cor iander leaves

540g cooked white r ice

Method:

Warm the oil in a saucepan over medium heat and add the shallots , garlic and lemongrass Cook for 5-7 minutes until tender and softened, but do not a low to colour Add tomatoes , passata, coconut milk and vanil a extract and simmer until the tomatoes release their juices and are soft This should take about five minutes

Place the tomato mixture into a casserole or baking dish arge

enough to accommodate a l the salmon fillets in a single layer Generously season eac h fillet with salt pepper and curr y powder Place the salmon n the dish, top eac h fillet with a slice of lime and cor iander leaves and bake for 7-8 minutes

To ser ve , spoon the tomato mixture onto six warmed plates and top with the salmon fillet Squeeze l me juice over eac h plate , garnish with spr ing onions and ser ve with r ice on the side

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

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

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 longlasting 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 *

PEPPADEW® Bites

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 long-lasting 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 skin-on, and 6x6mm and 9x9mm skin-off options

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

Did you know that PEPPADEW® is the nation’s favourite pepper brand?* Or that 72% of consumers say they find the presence of known brands a sign of a quality establishment**? The Piquanté Pepper Tang y, crunchy and with a mild, slightly sweet heat, Peppadew® piquant peppers – small whole peppers, bright red in colour – are the perfect way to bring an added burst of flavour to pasta, pizza, salads and sandwiches

The Piquanté Peppers are carefully picked and deseeded by hand, then infused with the unmistakeable PEPPADEW® flavour through our secret brine solution to keep their flavour and that satisfying bite Firm and crunchy pickled peppers with an impeccable balance of sweet and tang y flavours and a perfectly matched

mild heat

They are 100% vegan, with no added preser vatives, high in vitamin c and contains antioxidants

Harness the power of PEPPADEW® Whole Sweet Piquanté Peppers - the nations’ favourite pepper brand!

Available now at Booker, Bidfood and KFF

If you ’ re interested in working with us and want to discover how we can pep up your menu get in touch with us today: sales@peppaco co uk or find out more at www peppadewfoodser vice co uk

*Source: IRI SIG Grocer y Olives and Ant pasti MAT 18/06/2022

**Source: Independent To una Insight with 1 000 UK consumer s Marc h 2022

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

Embracing the Essence of Culinary Excellence: Quality Ingredients and Seasonality in Restaurants and Hospitality

The world of gastronomy is an ar t form where the canvas is the plate , and the paintbrush is a chef's creativity Just like any ar tist, a chef's masterpiece can only be as remarkable as the ingredients they use The significance of quality ingredients and seasonality in restaurants and food outlets cannot be overstated As the pillars of culinar y excellence , these factors not only elevate the flavors and presentation of dishes but also contribute to sustainable practices and customer satisfaction

ELEVATING FLAVORS AND EXPERIENCES:

The essence of any dish lies in the quality of its ingredients High-quality produce , meats, and spices have unique flavors and textures that infuse dishes with depth and character Chefs who prioritize top-notch ingredients can create culinar y experiences that tantalize the taste buds and leave a lasting impression on patrons

Seasonality plays a crucial role in this aspect By embracing seasonal ingredients, chefs can work with produce at its peak, ensuring the freshest flavors and highest nutritional value Harnessing the bounty of each season allows chefs to craft ever-changing menus that excite and delight diners

SUSTAINABLE PRACTICES:

Chefs today hold a greater responsibility in advocating sustainable practices within the culinar y world By sourcing quality ingredients, they encourage the use of ethically and locally produced food items This, in turn, reduces the carbon footprint associated with long-distance transpor tation and suppor ts local farmers and producers

Seasonality aligns with sustainability as well Choosing seasonal ingredients helps reduce the demand for outof-season produce , which often requires energ y-intensive greenhouse cultivation or long-haul transpor t By opting for what nature provides at any given time , chefs contribute to a more environmentally friendly approach to food preparation

Ariela’s Gelato - A Pure Taste of Italy

Gelato is more than just ice-cream – it’s a pure taste of Italy

A truly ar tisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients, our Gelato is never loaded with ar tificial additives and preser vatives

Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition

And unlike mass-produced ice-cream ar tisan Gelato is carefully crafted from the hear t

When you forget tradition, you lose taste; and without the ar tisan, you lose the ar t But with Ariela’s Gelato,

BUILDING TRUST AND LOYALTY:

In a world where discerning diners seek not only a delightful dining experience but also transparency and authenticity, the use of quality ingredients can be a significant differentiator for chefs and food outlets When chefs openly showcase their commitment to sourcing the best ingredients, customers are more likely to trust the establishment s intentions and exper tise

Moreover, patrons often appreciate knowing where their food comes from and how it was produced Highlighting local and seasonal ingredients on menus fosters a sense of connection between the restaurant, the community, and the land This connection can lead to stronger customer loyalty and positive word-of-mouth recommendations

SUPPORTING CULINARY CREATIVITY:

Quality ingredients and seasonality can ser ve as catalysts for culinar y creativity When chefs embrace the changing availability of ingredients they are encouraged to experiment with new flavors combinations and techniques This constant evolution in the kitchen allows chefs to continuously push their boundaries and present innovative dishes that keep customers coming back for more

By adapting their menus to the seasons chefs tap into nature's bounty and showcase its diversity This connection to the natural world can inspire chefs to craft dishes that are not only pleasing to the palate but also pay homage to the beauty of the ear th

The impor tance of quality ingredients and seasonality in restaurants and food outlets cannot be emphasized enough From elevating flavors and experiences to promoting sustainable practices and building trust, these elements are the cornerstones of culinar y excellence Chefs who prioritize the use of top-notch, seasonal ingredients are not only offering memorable dining experiences but are also contributing to a more sustainable and mindful approach to gastronomy Embracing the gifts of nature and incorporating them into culinar y creations is a celebration of both ar tistr y and respect for the planet we call home

you experience – and can taste – a true labour of love

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home:

I was so frustrated when I couldn t find a Gelato in London like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK

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

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

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

For fur ther information see the adver t on this page

Chef’s Special Crispy Coated

For A Crunchier Crunch

benefits with even extra crunch from a visible coating

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

The range is pre-fried in 100 percent sunflower oil

The range has been developed following a multi-million Euro factor y investment by Farm Frites to install a state of the ar t production line using the newest technolog y and incorporating some innovation solutions to product quality and consistency as well as featuring sustainability led processes to reduce the impact of the operation on the environment

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

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 takeaway 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

*Local Market test ng w th supp ier s carr ed out w th comparable 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

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

100% aluminium Aluminium

easily (and

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

Midlands Warewash Solutions

Midlands Warewash Solutions, a new company specialising in the repair, ser vice , sales and installation of commercial dishwashing equipment With over a decade of experience in the industr y the company ' s owner Mitchell Ward, who was previously at Winterhalter for 9 years as a technician and then Regional Operations Manager, brings unparalleled exper tise to the forefront Midlands Warewash Solutions aims to ser ve end users, distributors and manufacturers, establishing itself as a reliable and trusted par tner in the Midlands region

Midlands Warewash Solutions prioritises excellence in ser vicing and repairing commercial dishwashing equipment With a focus on exceptional customer satisfaction the company offers comprehensive solutions to businesses of all sizes, ensuring that their operations run smoothly and efficiently

Midlands Warewash Solutions is proud to par tner with leading manufacturers, including Winterhalter, Classeq and Maidaid By supplying products from these renowned brands, the company ensures that clients have access to the highest quality equipment

"Midlands Warewash Solutions was born out of my passion for the warewash industr y and my desire to provide exceptional ser vice ”

"Our goal is to establish long-lasting par tnerships with our clients, offering reliable repairs, exper t maintenance , and access to industr y-leading equipment We are committed to exceeding our clients expectations by deliv-

ering exceptional customer ser vice and tailored solutions to their unique needs "

The core ser vices offered by Midlands Warewash

Solutions include:

• Repair s and Maintenance: Midlands Warewash offer s prompt and efficient repa r ser vices for a wide range of commercial d shwashing equipment We have the know edge and exper tise to handle var ious brands and models , ensuring minimal downtime and maximum productivity

• Ser vice Contracts: The company offer s comprehens ve ser vice contracts designed to keep commercial dishwashing equipment in opt mal working condition These contracts inc ude routine maintenance visits , inspections , and proactive troub eshooting, providing businesses with peace of mind and minimis ng unexpected breakdowns

• Equipment Supply: Midlands Warewash Solutions ser ves as a trusted supplier of commercial dishwashing equipment, representing reputable brands suc h as Winterhalter, Classeq and Maida d Cl ents can rely on Midlands Warewash Solutions to provide them with top-quaity products tailored to their specific needs

Contact information for Midlands Warewash

Solutions:

www.MidlandsWarewash.co.uk

Contact@MidlandsWarewash co uk 01384929099

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 y-leading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan use , such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg

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 han-

dling many types of dough, but are especially suited to ar tisan dough mixtures with hydration greater than 55% with European flour

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector) and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table Meanwhile the VIS line is designed for dough capacities from 60kg to 250kg

LP Group mixers are available in the UK and Ireland from baker y equipment specialist EPP For more information, visit www eppltd co uk

Introducing Midlands Warewash Solutions – the ultimate destination for all your commercial dishwasher and glasswasher needs.

Nestled in the heart of the West Midlands, we take pride in offering top-notch repair, servicing, sales, and installation services

With a deep understanding of the industry our skilled technicians are dedicated to keeping your business running seamlessly Whether it's a sudden breakdown, routine maintenance, or a new setup, we ' ve got you covered We specialize in catering to a wide range of businesses, ensuring sparkling clean results every time

What sets us apart is our commitment to customer satisfaction Our responsive team is always ready to address your unique requirements, providing tailored solutions that fit your operational demands and budget No job is too big or small – we tackle each challenge with expertise and enthusiasm

From bustling restaurants to bustling hotels our services span across the entire Midlands region Wherever your establishment is located – whether it's in Birmingham, Coventry, or anywhere in between – we ' re just a call away Experience reliability efficiency and excellence with Midlands Warewash Solutions Your success is our business

WWW.MIDLANDSWAREWASH.CO.UK

CONTACT@MIDLANDSWAREWASH CO UK

01384 929099

Catering Equipment & Kitchen Fit-Out

Blue Seal Fryers and Oil Filtration

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

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate , as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas

Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator Blue Seal produce high performance thermostatic controlled gas & electric fr yers Our Evolution range gas fr yers GT60 GT46 & GT45 have a premium feature benefit of all using our patented V Ray burner system This system uses infra-red technolog y radiating the heat into the tank only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below the batter plates from continuous cooking

Fridge Seals Direct

and carbonising, which in turn helps prevent the degrading of oil quality

This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life , have great mobility and space saving features as well as powerful pumps & full stainless steel construction

Moisture , fatty acids and food residue contaminate cooking oil spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life

The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

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

Evolution Fryers and Filter Units

Catering Equipment & Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

The build quality of the submersible wastewater pump was also a discussion point with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement especially considering the hot wastewater temperatures and potential grease which these units have to handle

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a real winner!

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

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

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

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

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

Mobile Kitchens Ltd specialises in the hire of temporar y catering facilities and foodser vice equipment Ideal for events or to provide temporar y catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available as individual units in their own

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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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!

Adveco FUSION - The Next Generation Design and Refit

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

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

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

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

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 Sil cone/Grout

• Dir ty Carpets/Upholster y

Commercial hot water specialist Adveco

announces the arrival of the next generation of FUSION electric water heating for hotels and restaurants FUSION-E is a tough, high-efficiency electric water heater FUSIONT extends the system with the addition of a systemintegrated heat pump and advanced controls Both ranges can be fur ther expanded with the addition of an electric immersion for greater resilience (FUSIONEplus and FUSION-Tplus)

Bill Sinclair, technical director, Adveco says: “For restaurants and hotels seeking a hot water system for new buildings or planning to move from existing gasfired systems to electrical alternatives, FUSION provides an impressive range of choices It is the perfect response for projects with small to medium basin and sink-led hot water demands whether cost, sustainability or business security are the driving factors for specification ”

FUSION star ts with all new specially designed single- (ATSI) or twin-coil (ATST) corrosion-resistant stainless steel high-pressure indirect cylinders Offering capacities from 200 to 500 litres the cylinders feature dedicated mounting points for Adveco’s ARDENT electric boiler making FUSION a more compact space-saving option Supplied with pre-built pipework the latest generation of FUSION is now

faster and easier to install

The electric boiler, with multiple automatically balanced immersions, delivers prolonged system life and immediate resilience for the boiler Used in a sealed primar y loop, the electric boiler heats the same water continuously effectively eliminating limescale issues typically found in hard water areas

For the FUSION -T renewable variants the monobloc air-to-water FPi-32 heat pump (ASHP) is used as a source for system preheat Contribution from the ASHP is maximised via the bespoke FUSION Control Box These controls smar tly balance the two heat sources meaning the electric boiler is not required to work as hard to raise flow temperatures to the required 65°C Electrical demand on the boiler is reduced by as much as 30%, delivering operational savings and reducing carbon emissions by up to 71% Where hot water demands become a business-critical ser vice FUSION systems can also incorporation an additional backup immersion (FUSION-Eplus & FUSION-Tplus) for enhanced resiliency Controls are fur ther extended to incorporate SMS output to advise building managers of a fault scenario and automated engagement of the immersion backup to guarantee business-critical hot water supply https://adveco co/products/live-metering/

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 technology Castelan can strip off that paint and in most cases restore that bath to above 85%95% improvement - SO NO MORE PEELING TUBS

Email: commercial@castelangroup.com

M 07787 847 353

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

issues

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

To tackle this issue , businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like food, beverages, laundr y, and luggage more efficiently between floors reducing the manual time and effor t required for tasks This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers

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

Mayfair Furniture

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

Many business owners may be under the impression that a ser vice lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact structure-suppor ted and quick and easy to install These reliable and hard-wearing products are designed for operation 24/7, 365 days a year suppor ted by regular ser vice visits from our exper t local engineers

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

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

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

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

We

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

Create A Retro Cool Space with Stylish Seating Design and Refit

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

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

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

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

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

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

CardsSafe Continues to Support Hospitality Businesses

CardsSafe remains one of the most affordable ways to help hospitality venues up-sell onsite by offering a secure and trusted way to operate customers tabs

Established over twenty years ago, CardsSafe is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab It's a simple affordable and effective system that does not capture data and is GDPR compliant It allows staff to up-sell protect customers' bank cards and give them extra peace of mind that their cards are held professionally while running a tab

Two decades later, over 5000 UK venues trust the CardsSafe system, from Young's pubs, golf courses, Hilton Hotels, Lord s cricket ground, and many independent restaurants and bars

"Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers minds at rest "

Timothy Young's Bar Manager

CardsSafe remains on the side of hospitality and leisure venues by continuing to freeze prices for the past eight years At just £9 95* per month rental for a 10-drawer unit the system pays for itself Just one £120 walk-out, which CardsSafe could have prevented as it acts as a deterrent for dine-anddash, is the rental price for a unit per year CardsSafe continues to support hospitality businesses during periods of economic uncertainty They also offer customer ser vice and free replacement keys, which can be sent out anytime

So what are you waiting for? If you want to increase profits and the bottom line reduce losses and help build stronger relationships with your customers, contact CardsSafe and lock in great prices today! For more information, please visit www cardssafe com

Or contact the sales team on 0845 500 1040

Property and Professional

Immtell - Navigating Immigration, Delivering Solutions

At Immtell, we understand the unique challenges that the UK's catering and hospitality industr y faces, particularly in staffing We are here to help you bridge these gaps by unlocking global talent, bolstering your workforce , and driving your business forward Immtell is more than an immigration consultancy We are your strategic par tner, aiding you in navigating UK immigration laws and procedures A significant par t of our ser vices involves helping businesses acquire and maintain Home Office sponsor licenses, enabling you to legally employ workers from outside the UK At Immtell we provide guidance on the Prevention of Illegal Working legislation underscoring the impor tance of conducting compliant Right to Work checks This is not just a statutor y requirement but a vital component in mitigating the risk of incurring a potential fine of £20,000 per illegal worker Moreover, non-compliance

could lead to substantial reputational damage , which can have a far-reaching impact on your business Our suppor t ensures you understand and adhere to these regulations, keeping your business secure and reputation intact

In addition to assisting businesses we help potential employees navigate the visa application process We aim to facilitate a smooth transition for those seeking to work in the UK, creating a more efficient hiring process for ever yone involved

For more information contact Gavin Webster Director at Immtell at info@immtell.com or visit our website at www.immtell.com We look forward to par tnering with you and helping your business thrive

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

We provide the ideal educational space to gain new skills and experiences, build confidence and realise their

Protect Your Pavement Licence

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

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

Working towards a better society for all is the reason why Visit www globalbanking ac uk for fur ther information

than 3 months)

NOT YET GOT A PAVEMENT LICENCE?

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

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 accompany ng documents and plan

• the r ocal conditions whic h you wil have to comply with

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

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

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

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

labour usage in your business

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

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