CLH Digital - Issue #176

Welcome to the latest issue of CLH Digital

In what was last long weekend of the summer, we Brits did what we traditionally do - headed out to enjoy the August bank holiday Being based in Bournemouth we get a rather “qualified” view on just how successful a bank holiday is

As our lead stor y reveals the sector enjoyed a welcome boost in sales However and I speak as an exoperator, it is clear just how much of an impact the staffing shor tages are having

The unmistakable buzz, the seamless ser vice , and the mouthwatering meals that we once took for granted have been replaced with something far less “appetising”

The staffing crisis that has plagued the UK's hospitality industr y is coming to a head, and it really is time we address it

Enjoying a bank holiday Staycation I saw first-hand just how stretched operators and their staff were , and it is rather painful to watch I have experienced it myself - the chaos that staff shor tages bring - and I can only sympathise and admire operators in the sector generally as it “paddles its canoe ” through this storm

The sector, according to the BBPA, generates £1 6bn in tax for the Treasur y across the whole of the summer season I’m sure it will either equal or surpass that this year simply due to inflation but imagine how much more the Treasur y would take if the sector was fully staffed

I highlighted in a recent comment when I attended a hospitality seminar how the situation has grown so dire that operators are now forced to rely on semi-skilled workers, resulting in what can only be described as a "de-skilling" of our once-proud kitchens

With the sector having to compete with supermarket prices and “meal deals” it is vital that we offer that unique experience that simply cannot be matched elsewhere

In June former government minister George Eustice called for EU workers to be allowed into the UK to ease post-Brexit shor tages, and UK Hospitality said staffing was in "serious crisis - with vacancies 48% higher than pre-Covid

The government must recognise the urgency of this situation and take meaningful action

Adding hospitality workers to the shor tage occupation list is a necessar y first step This designation would help attract skilled workers from abroad, alleviating the immediate crisis However, this alone is not enough

We must also invest in training homegrown talent The hospitality industr y can, and

The Caterer Licensee & Hotelier News Group is published

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

should, be a source of sustainable employment for our citizens By investing in training and development programs, we can nur ture a new generation of skilled workers who are not only adept at their craft but also proud to represent British hospitality

The benefits of such investments are manifold They would not only address the current staffing crisis, but also help to raise the overall quality of ser vice in our establishments

This would, in turn, boost the reputation of the UK's hospitality industr y on the global stage , attracting even more tourists and bolstering the economy

Fur thermore , the government should work closely with industr y bodies to identify and suppor t initiatives that promote careers in hospitality as an attractive and viable option for young people From apprenticeships to scholarships, there are numerous avenues through which we can build a workforce that is skilled passionate and dedicated

In conclusion, the staffing crisis in the UK's hospitality industr y is not just a shor t-term inconvenience; it's a threat to the ver y essence of what makes our countr y so special Operators are struggling, menus are shrinking, and the August bank holiday has ser ved as a stark reminder of how successful we can be with the right suppor t and action

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

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

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EDITOR

Peter Adams

Pubs Enjoy Bank Holiday Boost But Staff Shortages Result in 5 million Lost Pint Sales

(CONTINUED FROM FRONT COVER)

A recent cross-industr y sur vey conducted by the British Beer and Pub Association, British Institute of Innkeeping, Hospitality Ulster and UKHospitality, revealed that 61% of hospitality businesses are currently experiencing staff shor tages, with 42% reducing opening hours on weekends due to a lack of team members

LESS TREASURY REVENUE

For over two years hospitality has had the highest vacancy rate of any sector, with the most recent ONS figures showing the UK’s average vacancy rate is at 3 2% with hospitality almost two percent higher than that at 5 1%

With £1 6bn usually generated in tax for the Treasur y across the whole of the summer season, the BBPA is calling on the Government to take action to solve the staffing crisis to allow pubs to unlock their full economic potential

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Our pubs suppor t economies across the countr y and during the summer season they thrive on welcoming people from near and far, but they are being held back by an ongoing staffing crisis

“Businesses are taking initiatives to overcome these challenges through altering menus and shor tening hours, but ultimately this means they are not trading to full capacity and in turn that means lower sales and less revenue generated for the Treasur y

We urgently need the Government to implement solutions to solve the staffing crisis by making changes to the youth mobility scheme and widening the Shor tage Occupation List, because brilliant pubs thrive on brilliant people and we need more of them to reach our full economic potential "

BREXIT TO BLAME?

The staffing crisis sector has resulted in fur ther calls for the government to add hospitality workers shor tage of occupation list (SoL)

In March this year the Migration Advisor y Committee (MAC) produced

a repor t into labour shor tages in the hospitality industr y and the possible use of the immigration system as a response

The repor t findings rejected the need to add hospitality workers to the SoL despite record levels of vacancies stalling the recover y of the industr y

UKHospitality Chief Executive Kate Nicholls said at the time: “As we have continued to highlight, we need to have a pragmatic and sensible approach to immigration and that simply isn’t the case now

“While the sector continues to invest significantly in growing its own talent, there needs to be changes to our immigration system to enable businesses to fill essential skills gaps

“The Shor tage Occupation List is a critical par t of that and adding chefs to the list is a simple move that can have enormous benefits In our evidence submitted to the MAC , we highlighted how a quar ter of members told us they would restrict their trading hours if this level of chef vacancies continued This is likely to be on top of cutbacks many businesses have already been forced to make

“It’s not just chefs Critical roles like super visors, executive housekeepers and multi-lingual receptionists are all in high demand from the sector but they are just unable to be filled A reclassification of these impor tant roles to make them eligible for the skilled visa route would provide a massive boost

“I’d urge the MAC to recognise the value hospitality can bring to the economy when it’s operating at full strength and grant our requests to help alleviate the devastating shor tages that continue to plague our sector

Before the summer season got underway the Bristol hoteliers made an urgent plea to the Government to relax some of the post-Brexit rules which, they said have hindered their ability to recruit in recent years and has caused “huge problems” for the hospitality sector, which has traditionally drawn heavily upon European workers to help staff hotels, pubs and restaurants

Prior to Brexit, it was estimated that the UK hospitality sector employed more than 400,000 EU workers, however pre-summer season EU employees made up just 28 percent of the UK’s hospitality workforce , compared to 42 percent pre-pandemic

Anticipating a summer staff shor tage Raphael Herzog, Chair of Bristol Hoteliers Association (BHA), said: “The past few years have been extremely challenging for the hospitality sector and there are still some huge difficulties to overcome

“Brexit, the pandemic and now the cost-of-living crisis, par ticularly in terms of energ y prices, have created the perfect storm

“One of the biggest issue for us remains recruitment in some key areas of our businesses, such as chefs, food and beverage staff, room attendants and so on, which is why we think it is time for the Government to look at relaxing some of the Brexit rules

“This will help not only hotels and other hospitality providers, but many other sectors which have also been struggling with staff shor tages, to help get Britain’s businesses back on their feet

“The countr y is on its knees because of a shor tage of staff in so many sectors, which is why we are urging the Government to open up the EU borders more and give many British businesses the helping hand many of them so badly need ”

GOVERNMENT RETHINK

BBPA’s Emma McClarkin also urged the government to rethink its approach to the SoL list and hospitality, she said: “We urgently need the government to implement solutions to solve the staffing crisis by making changes to the youth mobility scheme and widening the shor tage occupation list, because brilliant pubs thrive on brilliant people , and we need more of them to reach our full economic potential”

“HUGE PROBLEMS”

Q&A with Simon King , Igniting Hospitality

Simon King is an inspiring hospitality professional, renowned for his success in helping household names like Gordon Ramsay Heston Blumenthal and Danny Meyers build awardwinning restaurant por tfolios through his exceptional Ser vice , Front-of-House , and Management skills

Having launched his own business, Igniting Hospitality, in May 2020, Simon now provides operational advice , guidance , project and crisis management, concept development and staff training to hospitality establishments across the UK; while also running his own gastro pub The Victoria Oxshott

Here , he provides insight into the skills and talent shor tage in the hospitality sector while touching on the oppor tunity provided by Brexit and the impor tance of positive culture for business success

According to statistics, the number of job vacancies within the hospitality sector hit 146,000 between November 2022 and Januar y 2023, being 72% higher than the figure recorded prepandemic What impact do you feel the ongoing talent shor tage is having on hospitality establishments?

It’s no secret that the hospitality sector took a ser ious hit both dur ng and in the aftermath of the pandemic , par ticu arly with over 200,000 European professionals returning to their home countr ies

As suc h it’s no surpr ise that the sector is exper iencing a concerning talent shor tage , with trade body, UK Hospitality, actually deeming it a ‘ ser ious cr isis’ according to repor ts issued at the beginning of July

While there is no doubt this has and will continue to cause a significant c hallenge for bar s , pubs and restaurants across the UK, propr ietor s and business owner s alike need to perceive this as an oppor tunity to be innovative and to c hange tact For example , instead of looking for resource to get us through the busier per iods , we need to work harder to make the sector more appealing to young people looking to commence new career paths , or to really engage those currently working within the sector on a par t-time or temporar y basis There is so muc h to gain in working in hospitality and it’s about time that business owner s and leader s throughout the industr y pulled together to showcase that Do you feel this issue has been fur ther exasperated by Brexit? And what do you feel could be done to attract new talent to the sector?

There is no denying that Brex t has exasperated the talent shor tage , however I genuinely believe that it has also created an oppor tunity for the UK hospita ity sector

In European countr ies suc h as France and Italy, Front of House and Wa ting roles are perceived as prestigious career paths , r fe with oppor tunity, development, and progression

Yet, in the UK, working in hospitality is synonymous with rudimentar y work and unsociable hour s whic h cer tainly doesn’t leave muc h to the magination, et alone stand as a source of inspiration

So, while Brexit has fuel ed the staffing and resource c hallenge , it has also created an oppor tunity for the sector to reset, to re-inspire and to br ing about positive c hange Key to this will be shifting percept ons and really highlighting the positives in hospita ity, while enabling young people to develop and showcase the r talents , as seen with competitions

like the annual international Young Chef and Young Waiter awards

The hospitality sector is synonymous with a fast-paced, high-pressurised environment, with individuals often working long and anti-social hours. Do you firstly feel that this perception is still accurate? And how could it be altered to attract more talent to the industr y?

The hospitality sector is a fast-paced environment whic h often requires staff to work dur ing evenings and weekends , par ticu ar y dur ing busy per iods However, the negative and high-pressur ised culture often showcased on TV shows for dramatic affect has come a long way in the last few year s

Essentially, all humans need to make mistakes to grow and evolve – inc luding those working at the top – and this is something that we as a soc ety have got better at under standing and even embracing

As suc h, more and more establishments are working hard to develop positive and suppor tive work environments , where all team member s feel valued and have the oppor tunity to progress through regular training and development oppor tunities –whic h may range from the ntroduction of new tec hnologies and operationa processes to specialist food and dr ink pair ing

I believe that showcasing positive eader ship, a suppor tive cu ture and oppor tunity for progression is key to attracting more talent to the sector and long-term could enable the industr y to overcome its staff shor tage

What do you consider the main ‘barrier’ to young professionals choosing Hospitality as a long-term carrier?

Ultimately, I don t think hospital ty is perceived as a viable career path for many, despite the wea th of oppor tunities available for professional development and I actually think this is the main ‘barr ier’

To overcome it there needs to be an industr y dr ive to showcase the oppor tunities and the positives of working within hospitality – and to ensure it is perceived as a viable career path r ife with growth and development

What advice would you give to hospitality establishments struggling to both attract and retain staff?

I think establishments need to be honest about why they are struggling to both attract and retain staff – it could be something as simple as not being competitive with salar es to failing to develop and implement a posit ve culture , where management listen to and suppor t their staff

Too often, leader ship focuses on the number s and not the atmosphere and culture of a working environment While the number s are impor tant, you can’t build and generate revenue without the staff required to suppor t and upho d the business and it is vital for hospitality leader s to remember this

You have an impressive background in working with household names like Gordon Ramsay, Heston Blumenthal, and Danny Meyers. What were your key lessons and/or takeaways about team culture?

I have learnt so muc h about culture dur ing my career – when working with leading industr y names , n aunc hing my own businesses and while suppor ting other hospitality establishments in the development of their s

One of my main lessons came from working with Danny Meyer and Union Square Hospitality Group where the main ethos is staff being their number one pr ior ity - followed by guests , supplier s , neighbourhood and finally the financials In taking this approac h, the Group has been incredibly successful, and has both attracted and retained some incredible talent as a result

As suc h, I am firm believer of the statement ‘culture eats strategy for breakfast’ in that it effectively sets the entire tone of any establishment, while unifying the team and cementing the ‘How’ of the bus ness In addit on, I believe all team member s should be offered regu ar tra ning and mentor ing oppor tunities as this dr ives passion profess onalism and consistenc y throughout the business while enabling individual staff member s to grow and thr ive

Ultimately, culture really is K ng especially in hosp tality where it could be the rea make or break between both individual business and wider industr y success

The Perfect Snack for All Your Trade and Hospitality Needs

Confidence High Amongst Hospitality Leaders But Challenges Remain

Optimism among Britain’s hospitality leaders has risen for the third quar ter in a row, the new Business Confidence Sur vey from CGA by NIQ and Four th reveals

The exclusive poll shows 62% of leaders currently feel optimistic about prospects for their business over the next 12 months an increase of eight percentage points from the last sur vey in May The propor tion of leaders feeling confident about the hospitality market in general has climbed by five percentage points quar ter-on-quar ter, to 45%

The figures are a welcome vote of confidence in Britain’s hospitality sector and follow solid trading in 2023 despite pressure on consumers ’ disposable income More than four in five (84%) leaders say they operated at a profit in the second quar ter of the year, and 37% did so at a higher margin than in the same period last year

The sur vey also indicates a notable upswing in confidence among smaller businesses Nearly two in five (38%) leaders of independent operators now feel optimistic about prospects for hospitality sharply up by 15 percentage points from the last sur vey

However, hospitality businesses continue to face severe challenges, including high inflation in key areas All leaders say they are concerned to some extent about inflation in food and drink and more than nine in ten are concerned about energ y prices and contracts (96%) and interest rates (91%)

These inflationar y pressures are denting businesses’ profits the sur vey shows Two thirds (67%) of leaders say their year-on-year sales growth is less than or equal to their cost increases while one in nine (11%) lead-

ers say their business remains at risk of failing though this is three percentage points down from the last sur vey

Businesses are also dogged by personnel issues with 91% of leaders concerned about staff shor tages and 92% by increases in National Living Wage levels One in nine (11%) roles are currently vacant and open for applications a quar teron-quar ter increase of two percentage points

Karl Chessell, CGA by NIQ s director – hospitality operators and food, EMEA, said: “Leaders’ optimism levels are impressively high at such a difficult time for UK businesses and consumers It’s encouraging to see businesses of all sizes looking to the future with such confidence , and with strong underlying demand for pubs, bars and restaurants the outlook is good However, ongoing high inflation and staffing issues mean trading conditions will remain challenging until at least the end of the year There is no room for complacency, and operators will have to work ver y hard to mitigate costs and protect sales over the rest of 2023 ”

Sebastien Sepierre , managing director – EMEA, Four th, said: “It’s fantastic to see business confidence return to the hospitality sector in recent months especially in the face of continuing industr y challenges As these figures show it’s clear that hospitality leaders remain cautious about key issues such as inflation and staff shor tages, which can have a major impact on profitability Technolog y plays a pivotal role in helping businesses reduce costs and drive efficiencies, and at Four th we have seen confidence levels rise even fur ther amongst customers who have invested in innovative solutions such as AI forecasting, which enable operators to effectively manage their spend across labour and supply ”

Young Restaurant Team Of The Year Competition Unveils 2024 Theme

The theme for the 2024 UK Young Restaurant Team of the Year competition has been announced and entr y packs are now available for competing chefs

The competition theme is ‘Classical Innovation’ and the judges are asking teams to create a three course menu taking inspiration from Auguste Escoffier

In the year 1890 Auguste Escoffier joined the Savoy Hotel and began to create his culinar y legacy In his honour former Craft Guild of Chefs National Chef of the Year winner Gordon Ramsay opened Restaurant 1890 in Februar y 2022

Vicky Enderson, chair of judges and director of MSK Ingredients, commented: “We want teams to create their own version of the Escoffier dishes that have been included in the rules and this will create an exciting

challenge ”

The competition will also welcome Jocky Petrie , group executive development chef for Gordon Ramsay and James Sharp, executive head chef at Restaurant 1890 to the judging panel

The closing date for entries is 2nd Februar y and the semi-finals will take place at the Gordon Ramsay Academy on Tuesday 19th March The selected finalists will compete on 26th June prior to the commencement of the Skills for Chefs Conference

A study tour will await the winners To register for an entr y pack email: information@universityhospitality co uk

Latest Payment Technology Trends for Restaurant Checkout

By Dwaine Thomas , Deputy Chief Operating Officer at PXP Financial (www pxpfinancial com)

With mobile payments in Europe expected to reach 1 1 trillion by 2025 it’s no surprise restaurants from fast-food joints to fine dining are leveraging innovative payment methods to increase food ser vices efficiency and enhance customer satisfaction Dwaine Thomas, Deputy Chief Operating Officer at PXP Financial, looks at the payment tech making this a reality

Consumer expectations have risen when it comes to payments; they want a quick, convenient and seamless experience And restaurant owners ’ needs are changing too, they want to streamline the checkout process and enable customers to complete the whole process, from ordering to payment, all on their mobile devices

Tech in the payment space is constantly evolving and there are exciting developments on the horizon to meet the needs of both restauranteur and diner

WIDER ADOPTION OF ‘PAY AT TABLE’

Not so long ago the idea of having an entire the checkout process completed on a smar tphone rather than using payment terminals may have seemed not only unrealistic , but unnecessar y There’s no denying that attitudes have changed

Around 950 million of us use online mobile payments, leading to the rise of pay-at-table technolog y This allows diners to use a smar tphone to scan a QR code at the table , taking them to a digital menu where they can place an order and pay

Four in five (81%) of restaurant operators have already incorporated some form of mobile payment into their operations, recognising the benefits it brings to both the business and the consumer

Moving to a pay at table model, or providing it as an option for customers does require a small amount of

training and outlay from the establishment, which may account for those that have been reluctant to adopt the tech That being said most payment terminals are compatible with this technolog y requiring little additional cost or work and that payment options are as impor tant as ambience and food quality for many diners par ticularly younger consumers who value convenience and technolog y in equal measure

BEYOND MOBILE PAYMENTS

Mobile payment options are a game-changer in the hospitality industr y, but payments technolog y is evolving at a rapid rate so norms are being challenged and the bar constantly raised Take for example Amazon’s ‘ pay by palm’ plans offering consumers an effor tless option for payment and identity verification by simply holding their hand over a scanner

While some critics have raised concerns about pay-by-palm technolog y and stored biometric information, I believe restaurant owners should see pay-by-palm as the next evolution in quick payment And once biometric payments become the norm, voice payments won’t be far behind Siri and Google Assistant have made this tech familiar to so many, making performing tasks via voice command practically mainstream

Setting up a voice payment system is ver y similar to paying through any other kind of online wallet The first step is to link a credit/debit card to the device However once this is all set up the user doesn’t need to go into the app and click any buttons to initiate payments; they simply prompt the device using a voice command

Once a command is vocalised, the app will open and the user will be asked to confirm the payment The receiver of the funds will then be sent a confirmation message

Although hurdles remain – namely around security, privacy and difficulties with accents - it looks like voice technolog y could become more commonplace in banking and financial ser vices, and in turn we ll see it deployed across a range of sectors, including hospitality For restaurants looking to adopt any form of new payment technolog y, its vital to find an exper t par tner which can not only provide the tech, but guidance on the best solution for their unique needs

With integrations to many longstanding food and beverage points of sale , PXP Financial can get restaurants up and running in a matter of days

Shepherd Neame Reopens The Duke Of Cumberland

In Whitstable After A £1.8m Refurbishment

Independent family brewer and pub company Shepherd Neame has reopened historic pub The Duke of Cumberland in the hear t of Whitstable after a stunning £1 8 million transformation

Dating back to 1867, the building has been completely refurbished inside and out, with care taken to retain and refurbish its original features – including a Grade II Listed bar – while invigorating it with a contemporar y and stylish feel

In addition to a complete refurbishment of the bar and dining room the pub’s cour tyard garden has also undergone a stylish transformation with a spacious new decking area and an outside kitchen

A new external function room, named The Boatyard, has also been created in the cour tyard, which has its own bar and is available to book for private events

New General Manager, Tina Kennedy, brings a wealth of experience to the role as she moves from nearby Shepherd Neame pub The Royal at Tanker ton, which she has run for the past six years

She said: “It is a real honour to be asked to take on the Duke of Cumberland following this major trans-

formation It is a fantastic to see Shepherd Neame making such a major investment in the town, and I’m excited about welcoming locals and visitors to see just what we have to offer here ”

The pub was previously renowned for its live music events, and Tina, who frequented the pub as a teenager growing up in the area, plans to retain that tradition with regular jazz and swing nights at the pub, along with sunset acoustic evenings

Managing Director, Pubs, Jonathon Swaine , said: “We are incredibly proud to reopen The Duke of Cumberland after this extensive refurbishment project

“The renovation has been completed to a ver y high standard and we hope that both locals and visitors to the town will enjoy seeing the amazing work which has been carried out to ensure such a muchloved pub continues to be a lively local for many years to come

“It has also been a number of years since the pub’s rooms have been available for guests to stay in, and it has been a labour of love for Shepherd Neame to bring them back into use We look forward to welcoming guests to enjoy a relaxing stay with us ”

Britain’s Oldest Brewer Joins Pubaid

Shepherd Neame Britain’s oldest brewer and owner of more than 300 UK pubs and hotels, has joined PubAid, the industr y ’ s working par ty dedicated to promoting pubs as a force for good

Shepherd Neame will join PubAid as a ‘friend’ – one of three levels of par tnership offered by the group – to suppor t the initiative in raising awareness of the positive contribution pubs make to society among the public and Government

PubAid’s promotion of the work pubs do in their local communities and for charity fits perfectly with Shepherd Neame’s commitment to good causes It relaunched its charitable arm, Sheps Giving, in 2018, which co-ordinates the donation of thousands of pounds wor th of beer each year, along with vouchers for its pub and hotel estate , to local groups and individuals in suppor t of their fundraising activities

Last year the business raised £30 000 for its Charity of the Year Kent Wildlife Trust, and team members and licensees are currently raising funds for new par tner FareShare

PubAid co-founder Des O’Flanagan added: “Shepherd Neame is yet another great example of pubs being a force for good so we re delighted to welcome them on-board We will suppor t them in raising even fur ther awareness of the good work they do via our national campaigns, award programmes and our Parliamentar y links ”

Shepherd Neame Chief Executive Jonathan Neame said: “We are committed to doing the right thing for our communities, our people and our environment, and our pubs play a vital par t in that effor t We are proud to suppor t PubAid, which does a fantastic job in raising awareness of this impor tant role ”

Growth of Room Rates in UK Hotel Market Cools Off In July

UK hotels saw another increase in occupancy, room rates and gross operating profits in July as the sector returns to the normal seasonal peaks and troughs However, the rate of growth slowed last month due to a drop in consumer confidence and possibly even the wet weather according to the RSM Hotels Tracker

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy rates continued to creep up from 81 5% (June) to 82 7% (July) for UK hotels and from 82 6% to 85 7% in London

Occupancy is almost at pre-pandemic levels, at 86 2% (UK) and 88 9% (London) in July 2019

Average daily rates (ADR) of occupied rooms increased slightly from £162 64 (June) to £164 49 (July) in the UK and rose from £253 09 to £257 58 in London Room rates have been on an upward trajector y since the star t of the year, climbing significantly from £116 85 (UK) and £177 94 (London) in Januar y 2023

Revenue per available room (RevPAR) was up from £132 55 (June) to £136 11 (July) in the UK and from £208 95 to £220 71 in London Gross operating profits of UK hotels also increased from 41 8% to 42 1% in July but fell from 47 9% to 47 8% in London

Chris Tate , head of hotels and accommodation at RSM UK, said: Despite the wet weather and a drop in consumer confidence in July, that didn’t filter through to the hotel sector The growth in room rates may have cooled off last month, but rates and occupancy have been strong all year, so there’s only so much that hoteliers can reasonably do to increase their gross operating profits

Driffield Pub Has £200,000 Makeover

The Original Keys on Market Place in Driffield re-opened on Thursday 24th August following a major investment of £200 000

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 Original Key’s garden has been renovated which includes new-signage lighting and furniture

For opening night, customers enjoyed a prosecco reception and live music from X Factor Star, Samantha Atkinson The pub was officially opened by the local Mayoress Councillor Gillian Helliwell

Operator of The Original Keys, Jeni Weaver, 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!”

‘Consumer demand in the hotel industr y remains bullish and bucks the decline in spending seen in other sectors such as retail Hoteliers will be making the most of the high demand now before summer comes to an end The upcoming seasonal drop in demand, combined with the challenge of refinancing and higher cost of finance is when the real pain will set in Hotels needed to be prepared, as after all, they have been relatively shielded from the full impact of interest rates so far ’

Thomas Pugh, economist at RSM UK, added: ‘A strong performance in the hotel sector in July underscores the resilience of the broader economy Indeed, consumers seem willing to spend on experiences over goods But much of that has been due to pent up demand from the pandemic , which will star t to wane soon

‘Trading will be difficult for the rest of the year Admittedly, consumers ’ real incomes will increase over the next year as inflation falls sharply But much of this increase will be eaten up by higher mor tgage and rent payments What’s more , consumer confidence fell sharply in July suggesting that the unrelenting headlines about mor tgage rates are taking a toll on consumers meaning many will choose to use any extra income to pay down debt rather than splurge on holidays

‘A significant improvement will have to wait until the economy more broadly improves, that probably won’t be until the second half of 2024

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights Jeni’s first aim is to raise money to install a lifesaving defibrillator at the Original Keys Matthew Gurney, Operations Director for Proper Pubs, said:

“The refurbishment at The Original Keys 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, Jeni, ever y success for the future in making The Original Keys a fantastic hub of the community

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local food bank donations Proper Pubs recently installed its 104th defibrillator across its estate through the help of fundraising from its locals

Britain’s Best-Looking Pubs Revealed

C AMRA announces the winners of its prestigious Pub Design Awards

C AMRA has just unveiled the winners of its prestigious Pub Design Awards, which recognise the most innovative new projects of architecture , design and conser vation in British pubs across the countr y

There are five winners and four highly commended pubs across different categories ranging from refurbishment to new build in this year ’ s awards These include:

New Build (assessing newly built pubs in 2022):

• Strawberr y Thief, Swindon (winner) – An ambitious new-build pub for Arkell’s brewer y in a new development on the edge of Swindon known as Tadpole Village

CONVERSION TO PUB USE AWARD:

• Turk s Head, Exeter (winner) – Originally an inn for over 700 years, this proper ty was entirely reconfigured from a pizza restaurant into a functional pub whilst keeping its historical character

• bod Matlock, Matlock (highly commended) - A building that originally housed a Boots chemist, which retains its ar t deco heritage

• Four th Fiend, Meltham (highly commended) - a conversion by the local Three Fiends Brewer y of a 19th Centur y school building later used as a Conser vative Club Use of traditional features such as matchboarding and different wall finishes gives the impression that a single large space is divided into ‘bar’ and ‘lounge’ areas

REFURBISHMENT:

• Cadogan Arms, London (winner) – The restoration of the pub sought to recreate the lost early Georgian architectural details and ornate timber panelling of the original building

• The George , London (highly commended) – The intensive renovation of this pub pays homage to its histor y as a hub for the political, cultural and social movements of the late 18th centur y

Historic England Conser vation Award (sponsored by Historic England, this award is given for work which conser ves the pub’s architectural features, whilst updating its facilities):

• Black Lion, London (winner) – A Grade II* listed proper ty dating back to 1898, with features of special historical interest in the main bar and dining room

• Spread Eagle , London (highly commended) – A pub and hotel that has been sensitively restored to a ver y high standard harking back to its glorious hey-day, whilst being exceeding respectful to the fabric of the building

Community Local (reser ved for outstanding refurbished street-corner locals):

• Gordon Arms, Bedford (winner) – A neighbourhood hangout which offers great beer, tasty food and friendly ser vice

C AMRA will be celebrating the achievement with a presentation event at the Cadogan Arms on Tuesday September 5th, which is open to the press Please contact press@camra org uk for more details

C AMRA s Awards Director Laura Emson adds: We hope beer-lovers across the countr y will seek out these examples of excellence and plan visits to them whether they are local or just visiting It has been an incredibly difficult few years for the pub industr y, so let’s all suppor t our locals this year and raise a glass to these shining examples in pub excellence ”

The celebration takes place during C AMRA’s Summer of Pub campaign, which aims to promote pub-going post-pandemic while raising a glass to our locals

Arkell’s Toast Long-Serving Licensees At The Duke Of Edinburgh, Winkfield

Nicholas Tilt and Anne Andrews have been running The Duke of Edinburgh, Winkfield, an Arkell s Brewer y pub, since 13 August 1998 and to mark their 25-year milestone anniversar y, Arkell s Chairman and directors visited the pub and toasted Nick and Anne’s quar ter-centur y at the helm

Nick and Anne , who have proudly ser ved behind the bar of The Duke of Edinburgh, for an impressive 25 years were presented with a cer tificate of achievement, flowers and a gift in recognition of their length of ser vice

James Arkell, Chairman of the Swindon based brewer y, commented “We would like to acknowledge with appreciation, the quar ter-centur y Nick and Anne completed on 13th August 2023 Their contribution during that time has without doubt helped to ensure the well-being and success of our company and the local community, and we thank them ver y much for their unwavering commitment to the pub ”

Over the past two and a half decades, despite challenges in the industr y, Nick and Anne have created a cherished gathering place , renowned for its warm hospitality, outstanding ser vice , and excellent selection of food and beverages Their dedication to creating a welcoming and enjoyable environment has made the pub a treasured destination

for locals and visitors alike

Under their astute leadership The Duke of Edinburgh has featured in C AMRA’s Good Beer Guide , and their real ales have been accredited Cask Marque 5-star status Nick and Anne s dedication to quality and their relentless pursuit of excellence have set a high standard in the industr y, earning them the admiration and loyalty of patrons throughout the years

Now with bar manager Luke , the kitchen chefs and their great team of staff, the Duke continues to thrive Found in Woodside , just off the main road to Ascot from Windsor Great Park, the Duke offers a wide variety of food from the bar menu to an extensive A la Car te menu There are always chef ’ s specials available daily and traditional Sunday Lunch

Nick Tilt expressed “Embracing this career has been a joy over the past 25 years at The Duke of Edinburgh Ever y pint poured and ever y laughter shared makes this journey more special Anne and I have loved ser ving this wonderful community, and we look forward to the many chapters yet to come ” They would like to extend their hear tfelt appreciation to their loyal customers, the Winkfield community, and Arkell’s Brewer y for their continued suppor t throughout their journey

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right

‘Because just about ever yone is doing it wrong, and about to be caught out’

The post Brexit ‘points-based system’ is an overly complex, contradictor y and largely unfathomable jumble that has subver ted commercial immigration ‘Skilled Worker’ visas have been has junked into an unchecked freefall where anything goes

The Home Office simply abandoned suitability and eligibility checks on a flood of sponsor licence and visa applications The approval of thousands of invalid applications has legitimised a lucrative open door for intentional and unintentional misuse

Many who believe they’ve acted lawfully are now at risk of punitive Home Office action due to hidden irregularities

is due to inappropriate hiring, legal misguidance and

a wakeup call, especially in

intense focus as

y is

The extent of unchecked activity has led Home Office to roll out exhaustive retrospective on site legitimacy checks on sponsors and their workers These checks lasting 5 to 6 hours have already descended on the hospitality industr y all across the UK and mainly targeted at Asian themed restaurants pubs QSR brands and takeaway outlets

The inevitable tightening of Skilled Worker immigration is fast approaching and of concern to genuine lawabiding employers

Goldstar Plus is a management system that safeguards your sponsor licence by ensuring all activity to date has been according to the correct interpretation of sponsor rules and retrospective corrections made where necessar y It also ensures you are able to pass the most stringent Home Office compliance checks, which do happen

As a hospitality immigration practitioner and recruitment agency you will find us ideally placed to supply you the professional Chefs and managers you want, and make sure it s done right Whether you re a single fine dining restaurant, multiple restaurant group, QSR outlet, events catering, hotel or any other, you will find us the ideal one

Cadogan Arms winner of the Refurbishment Award

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

WASHCO are specialists in the supply, installation and maintenance of commercial laundry equipment for hotels. To find out more, get in touch with their expert team on

or

Cut Business Rates For Pubs And Bars Scottish Government Urged

Scotland’s on-trade is calling on the its government to consider a new deal for the nation s pubs and bars on non-domestic rates, to help desperately relieve pressure on such firms that are branded a major growth driver of the Scottish economy

The Scottish Beer & Pub Association (SBPA) is proposing a new hospitality specific business rates multiplier set at 35p in the pound marking a reduction from the present range of 49 8p to 52 4p depending on the proper ty

The organisation said this proposal, which it has outlined alongside others in its Programme for Government 2024 document, would suppor t the industr y in continuing to rebuild from the pandemic while dealing with rising costs and staffing pressures

Emma McClarkin, CEO of the Scottish Beer & Pub Association said:

“The Programme for Government gives the Scottish government an

oppor tunity to show clear suppor t for the sector by committing to investigating a new deal on business rates,

“Scotland’s pubs and bars continue to face a multitude of strong headwinds, which is preventing many being able to recover fully from the impacts of the pandemic We desperately need to relieve pressure on these businesses and additional suppor t on business rates continues to be the number one ask from pub operators in sur vey-after-sur vey

Other recommendations from the SBPA include suppor t for reduced VAT, official endorsement of low and no-alcohol products as ways to encourage responsible consumption, and recognition for the cumulative regulator y burden currently facing the sector

Ms McClarkin added: “Our pubs and bars are a critical element of Scotland’s tourism offer, contributing more than £1 8bn to the economy ever y year but we need better suppor t for this to continue

The Best Clubs In The UK Have Been Announced By The Campaign For Real Ale

Marden Village Club: National Club of the Year 2022 and Maidstone & Mid Kent C AMRA branc h Club of the Year 2023

The best clubs across the UK have been announced as par t of C AMRA s prestigious Club of the Year competition 2023

C AMRA is delighted to reveal the 16 regional finalists who now compete for the National Club of the Year title , one of the highest accolades afforded to the UK’s clubs

The final four will be announced in early October

The aim of the competition is to seek out the best clubs, all showcasing their commitment to quality real ale , a fantastic atmosphere , welcoming surroundings and most impor tantly, top quality real ale , cider and perr y ser ved in great condition

The overall winner will be announced early in 2024

Phil Gregg National Coordinator for the Club of the Year competition says:“I am delighted to be able to announce the top clubs in the UK This competition aims to highlight the ver y best examples of what a social club can be

“These amazing venues are a vital par t of communities across the UK, promoting social well-being in their local areas and providing an impor tant hub for local residents

“All pubs and clubs have faced many challenges since the pandemic , with the cost-of-living crisis, soaring business rates and energ y costs These shining examples are a real testament to their determination, professionalism and suppor t for their communities ”

To see finalists Top 16 clubs in the UK go tohttps://tinyurl.com/3vy5nk43

2023 Cashless Payment Trend Survey Reveals Just 17% of UK Consumers Prefer Paying in Cash

In the digital age wherein almost ever ything can be done from our phones – including making payments – and contactless bank cards have become synonymous with the shopping experience , the time wherein consumers opted to pay in cash has seen its heyday come and go But just how popular have cashless payments become?

In a new research repor t published by one-stop business comparison website BusinessComparison (www.businesscomparison.com), the most recent data from across the globe was gathered alongside a sur vey of 2,000 UK adults to determine how often people pay using cash, and which payment types are the most commonly used

The research found that, overall, Europe had seen 180,147 million cashless payments in 2020 The continent recorded the third-highest volume of cashless payments at the time of the data being collected, accounting for 20% of all global cashless payments

In terms of the United Kingdom, the countr y recorded 30,914 million payments during the 12-month period of which 20 722 million were cashless – making up 67% of total payments for the UK Broken down per capita, this amounted to 455 32 cashless payments per person in 2020, with the United Kingdom recording a population size of over 67 million people at the time

Whilst the research clearly indicated that cashless payments have grown exponentially in popularity, BusinessComparison wanted to know which cashless payments had come out on top – debit/credit cards, or digital wallets

The UK recorded 17,522 million debit card payments, alongside 2,851 million credit card payments and 345 million delayed debit card payments Interestingly, no records for digital wallet payments were found at the time of the data collection

From the data collected, it was clear that debit card payments were the most prominent form of cashless payment

With cashless payments rapidly becoming so popular, what has become of traditional cash? BusinessComparison sur veyed 2,000 UK adults to find out more about their cash-spending habits Consumers were asked

when they had last paid using cash, where the cash was spent, and what had prompted them to use cash rather than a cashless method

Interestingly, the sur vey found that cash was still being used relatively often in the UK 44% of respondents said that they had paid in cash within the last week with a fur ther 17% using cash in the last two weeks An additional 13% repor ted paying in cash within the last month 1% of respondents had never paid using cash Unsurprisingly, many of these respondents were between the ages of 18-24 (8%)

In par ticular, 62% of respondents from Wales had paid in cash within the last week, alongside 51% from the Nor th West In comparison, 24% of respondents in the Nor th East and 20% in Nor thern Ireland had used cash within the last month

When asked where they had last paid using cash, it was hospitality that came out on top 11% of respondents said they had been in a cafe or deli, with 9% spending cash in a restaurant Other common locations for physical cash to be spent included:

Char ity shop (9%)

• Farmer’s market (7%)

• Pub (6%)

• Butc her’s shop or fishmonger s (5%)

Finally, BusinessComparison wanted to know why consumers were choosing to pay using cash For many, it was a matter of necessity Almost 30% said they had used cash as they were only making a small purchase (29%), with another 29% saying they were using up cash they already had on them

Other common reasons for paying in cash included:

• The business only accepted cash (15%)

• Tec hn cal issues meant only cash could be used (7%)

Prefer paying in cash (17%)

Most notably just 17% of respondents said they prefer paying in cash –highlighting how much attitudes towards cash payments have changed A vast majority of respondents had spare cash to use up (29%) with just under 30% using cash to make small purchases (29%)

22% of respondents from the West Midlands said they preferred paying in cash, alongside 20% from the East of England

Philip Brennan, Founder and MD at BusinessComparison, commented on the research:

“In recent years, we ’ ve seen cash payments become increasingly undesirable , whether due to inconvenience or something else Cashless payments have quickly risen in popularity to become the most predominant form of in-person payment

“As well as highlighting the global success of cashless payments our research shows how cash payment trends var y in different par ts of the UK, with Wales and the Nor th West making notable contributions to the growing popularity of convenient cashless payments

"It's clear that savvy UK consumers understand the benefits of cashless payment methods, making it essential for businesses to cater to their preferences "

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

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, brom ne , cr yptospor idium, microplastics

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

• 0 1 micron: Makeup, c lay, copier toner, paint, nsect cide dust, lead dust, skin

f akes

• 0 001 m crons: Dust, Pesticides and herb cides , 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 facing page for fur ther information

Transforming Risk Management in the Hospitality Industry: Navigating New Challenges and Insurance Solutions

The hospitality industr y is a dynamic and ever-evolving landscape , presenting unique challenges for businesses As customer expectations shift and new risks emerge , effective risk management becomes paramount to thrive in this competitive sector Here , Simon Lancaster, founder and CEO of SJL Insurance – one of the largest independent insurance brokers in the countr y - explores the key challenges faced by the hospitality industr y and discusses innovative insurance solutions that can help businesses navigate these risks successfully

The hospitality industr y is no stranger to risks, and staying ahead of the cur ve is essential for businesses to sur vive and thrive Two prominent areas of concern are cybersecurity breaches and liability risks related to customer expectations These challenges require businesses to adapt their risk management strategies to effectively mitigate potential threats

ADDRESSING THE RISING THREAT OF CYBERSECURITY BREACHES

With the increasing reliance on technolog y and datadriven operations, in addition to the reliance on online and Wi-Fi payment processes, the hospitality industr y is becoming more vulnerable to cybersecurity breaches The risk of data breaches, hacking, and unauthorised access to sensitive information is a significant concern for businesses By implementing robust cybersecurity measures and investing in comprehensive insurance coverage tailored to cyber risks, businesses can protect themselves from financial loss, reputational damage , and legal liabilities

NAVIGATING CUSTOMER EXPECTATIONS AND LIABILITY RISKS

Customer expectations in the hospitality industr y are evolving rapidly, driven by factors such as personalised

experiences, sustainability, and health and safety considerations Meeting these expectations is crucial to maintain customer satisfaction and loyalty, especially considering the vulnerability to reputational damage However, it also brings liability risks such as claims related to food allergies slips and trips accidents or proper ty damage Businesses must proactively manage these risks through effective training, strict safety protocols and recording, and comprehensive liability insurance coverage

PROACTIVE RISK ASSESSMENT: MITIGATING CHALLENGES AHEAD

To effectively manage risks hospitality businesses need to adopt a proactive approach This involves conducting and recording comprehensive risk assessments to identify potential hazards, vulnerabilities, and emerging risks By understanding the specific risks they face , businesses can implement tailored risk mitigation strategies and take proactive measures to minimise the impact of potential incidents Regular reassessment of risks and adapting risk management strategies accordingly is crucial in this dynamic industr y and a legal requirement

TAILORED INSURANCE COVERAGE: PROTECTING BUSINESSES FROM UNIQUE RISKS

Insurance solutions tailored to the hospitality industr y play a vital role in mitigating risks and protecting businesses from financial loss By par tnering with experienced insurance brokers, businesses can access a wide range of coverage options designed to address their specific needs These may include general public and employers liability insurance proper ty insurance business interruption insurance cyber liability insurance and more Working closely with insurance exper ts allows businesses to source specialist advice on the secure comprehensive coverage that safeguards their assets, reputation, and financial stability

A RESILIENT FUTURE THROUGH EFFECTIVE RISK MANAGEMENT

In an ever-changing industr y risk management is key to ensuring the long-term success and resilience of hospitality businesses By understanding the evolving landscape of risks, addressing cybersecurity threats, navigating customer expectations, conducting proactive risk assessments, and securing tailored insurance coverage , businesses can navigate the challenges ahead with confidence With exper t insurance advice and the right risk management strategies businesses can make insurance easier and more cost effective to put in place ensuring the hospitality industr y can thrive and continue to deliver exceptional experiences to guests while protecting their interests

Cooking Up A Solution

Saving Costs By Recycling Food Waste

Despite soaring energ y prices, unaffordable commercial rent hikes and wage demands going through the roof, food waste is still widely considered one of the catering sector’s highest costs Philip Simpson, commercial director at ReFood, explains why recycling can help to make a notable difference to both sustainability credentials and the bottom line

According to insight from AI technolog y business Winnow, commercial kitchens typically throw away between 4-12% of all the food they purchase From plate scrapings and spoiled produce to shells gristle peelings and bones the vast majority of unwanted waste is simply binned

However, with landfill tax rates across England and Nor thern Ireland now sitting at a staggering £96 70 per tonne , combined with everincreasing budgetar y pressures resulting from the aftermath of the COVID-19 pandemic , food waste is fast becoming one of the sector’s largest overheads – and by far its biggest headache

Is this perfect storm of market forces the final nail in the coffin for the UK’s struggling catering and hospitality sector, or is there an effective solution that could help to successfully offset bills? At ReFood, we believe the latter Indeed, if waste is seen as a resource , businesses have the oppor tunity to reduce their disposal costs alone by more than 50%

A SUSTAINABLE SOLUTION

Food waste recycling sees food broken down in the absence of oxy-

gen via anaerobic digestion (AD) to create renewable energ y and sustainable liquid biofer tiliser Nothing is wasted from star t to finish, which means that food waste can be easily diver ted away from landfill, with zero landfill tax charges to pay

For catering and hospitality businesses, this could see waste management bills effectively cut in half – a sizeable impact to operational overheads But the positives don’t end there Alongside the financial benefits, food waste recycling delivers a notable environmental impact too

When food waste rots in landfill, it releases greenhouse gas emissions with a global warming potential more than 21 times greater than carbon dioxide By switching from traditional waste management solutions

to food waste recycling, you effectively eliminate the issue

As the UK’s leading food waste recycler, ReFood operates three state-of-the-ar t facilities in Dagenham, Doncaster and Widnes, which collectively handle 480,000 tonnes of food waste ever y year Working with organisations operating across the food supply chain including hospitality and catering businesses, our operations play a key role in diver ting unavoidable waste away from landfill

Harnessing the anaerobic digestion (AD) process, whereby food waste is degraded in the absence of oxygen, our operations capture the methane released and use it to create renewable energ y The residual material a liquid digestate is used as a biofer tiliser to aid crop growth

As the sector looks forward to its long-awaited resurgence , tight overheads and uncer tainty over future customer demand means that savvy operators should be looking at effective ways to cut unnecessar y costs Cutting waste relies on a multi-faceted approach to tackle it from multiple angles

If adopted in line with the principles outlined by the food waste hierarchy, food waste recycling recognises waste as the valuable resource it is A simple yet effective solution businesses can diver t waste from landfill, improve profits and boost their green credentials alongside See the adver t on the facing page for details of how ReFood can help your business

Wellness Works - Avoid Employee Burnout In The Travel Industry

By hospitality exper t Sonal Uberoi, best-selling author of the book The Wellness Asset, and founder of Spa Balance (www.spa-balance .com)

PRIORITISE YOUR PEOPLE

The travel industr y is one of the largest ser vice industries People are at the core , and the way in which they connect is impor tant It is noticeable when staff are stressed, and it affects ever ything from the level of ser vice to the overall atmosphere Issues such as teams being understaffed and employees being asked to work 14-hour days are unfor tunately too common within the industr y and can lead to negative outcomes such as higher rates of staff turnover and low team morale Staff are your biggest asset, and therefore creating an environment where employees feel valued and wellness is prioritised is essential Simple strategies to implement could include ensuring staff take regular breaks and are offered flexibility with shift patterns where possible Helping employees to prioritise their workloads could also help to relieve pressure - not ever ything is urgent These steps will benefit your guests too, as they will be able to deal with people who are happy, healthy and pleased to be there

The 24/7 travel industr y has higher-than-average rates of employee burnout Providing a ser vice to guests can lead to a mentality of prioritising others’ needs before your own and the non-stop nature of the industr y fur ther intensifies this

Although burnout is a risk within the industr y effective leadership with a focus on wellness can mitigate these risks and create a healthy work environment with optimal employee performance Here are four ways to suppor t people with mental health and wellbeing, from wellness exper t

FOCUS ON BALANCE TO MITIGATE BURNOUT

Although burnout can be a risk in any industr y the travel industr y has cer tain characteristics that increase this risk for employees across all levels The key aspects of burnout are feelings of being physically or emotionally drained, so it is understandable that the long shift patterns and unsociable hours in an industr y that never stops can take a toll This is evidenced in the data – with an estimated one in seven hotel employ-

ees experiencing burnout

In an industr y centred around guest experience , it is impor tant to find ways for staff to consider their own needs and achieve a balanced approach to their work Finding ways to prioritise staff wellness will mitigate some of these pressures and lessen rates of burnout within the industr y – which is good for the individual and good for business Let people have a mental health day if they need it Offer them access to mental health resources In a spa or wellness space , have an after hours session where staff can use the facilities

EMPOWER YOUR LEADERS TO SUPPORT TEAMS

Leadership is key when it comes to creating a healthy work environment A holistic approach where wellness is prioritised just as much as skills and processes can benefit the business It is impor tant to set the tone and build a culture centred around empathy and respect Clear and respectful communication with employees will fur ther build an environment where ever ybody feels valued and comfor table

LESSEN THE LOAD

Ensuring that all members of staff have enough time off without the pressure to cover additional shifts will enable them to have a healthy work/life balance and lead to enhanced performance within working hours Reducing unnecessar y stress will enable employees to better deal with the unique pressures that come with working in the travel industr y The world won’t stop if a ser vice is a minute late

Perthshire Hotel Backing Rugby Charity After Teen Suicide Loss

A Per thshire hotel will use the untimely loss of an inspirational rugby-mad teenager to raise money for youth mental health charity BraveMind during the duration of the Rugby World Cup

Issy Phipps was a 17 year old with the world literally at her feet (and in her hands) when she tragically took her own life in April this year

An England touch rugby internationalist and European gold medal winner, Issy was popular with peers, a talented musician and student and planned to embark on an elite rugby programme

The news of her passing in Spring came as a shock to ever yone who knew her, including McKays Hotel Bar and Restaurant owner Richard Drummond, who had known her personally since early childhood

A shared love of fun meant Richard and Issy enjoyed a connection and Issy had discussed working a season at McKays in Highland Per thshire; something which, sadly, never came to pass

Now, after learning about the work of mental health charity BraveMind, which works with rugby clubs and schools to promote young peoples’ wellbeing

Richard and the McKays staff are to under take a range of initiatives to suppor t the charity’s mission during the World Cup in France

BraveMind, founded by ex rugby player Simon Trower, is also suppor ted by Issy’s parents who want to help teenagers like Issy to navigate mental health challenges and reach their potential

Issy’s mother Sarah recently met the Princess of Wales at Maidenhead Rugby Club, gifting her a pair of earrings in Issy s memor y, which Kate promised to wear

“I first met Issy when she was 7 She was full of life and ver y talented,” said Richard, who attended the funeral celebration of her life , fulfilling the request to wear a rugby top by adorning a Scotland shir t

“Issy had talked about doing a summer season at McKays because she also had relatives in Scotland We actually met for breakfast about 2 years ago and she talked about her plans for the future

When I got the message of her passing, I struggled to believe it It is only when you know someone , personally, that you wonder why It leaves you numb

“You see a beautiful young girl, a talented rugby player and musician with her life ahead of her ”

The decision to raise money and awareness came to Richard, himself a father of three daughters, after he learned about the work of BraveMind

Spurred by the memor y of Issy, and in recognition of the stresses young people can face in the hospitality trade , he is delighted McKays will suppor t the charity, with staff already raising £500 before the World Cup has even kicked off at Stade de France

“Obviously there is a personal connection but it is such a good cause BraveMind is geared around rugby but it is about young people and I know, in our sector, the pressures young people feel are sometimes underestimated ”

Staff will wear BraveMind t-shir ts during all televised Scotland matches in McKays and are set to donate taking from Quiz nights, a race night and charity Dinner

They also intend to reach out to rugby clubs in Per thshire to spread awareness of BraveMind which counts ex-Scotland internationalists Graeme Morrison and Ror y Lawson, as ambassadors

The charity’s founder Simon Trower said: “We are about educating suppor ting and working with grass-roots clubs and organisations to change the culture in order to prevent tragedies from happening By using rugby as a vehicle , we can star t conversations and it is great to work with McKays, who we will also be doing some training with, in mental health first aid ”

Sonal Uberoi

NTIA Slams London’s ULEZ Expansion: Night Workers and Economy Under Siege

The Night Time Industries Association (NTIA) condemns in the strongest terms the reckless expansion of London’s Ultra Low Emission Zone (ULEZ) scheme The poorly conceived midnight threshold, coupled with the removal of day travel passes, underscores a shocking lack of consideration for the city s workforce This showcases a worrisome detachment from the working dynamics inherent to the capital since the end of the pandemic , and a distressing ignorance of the pivotal role played by workers who constitute the ver y bedrock of the city’s vibrant economy

Michael Kill CEO NTIA Says “The midnight threshold unfairly condemns countless night workers who are unable to afford compliant vehicles to a double whammy of charges as they diligently fulfil their duties during unconventional hours It also brings into question how many night workers are paying double when public transpor t is limited due to industrial action ”

“This long standing issue will be fur ther compounded by fur ther policy changes which will see parking fines increase and the imposition of outrageous charges for using the Blackwall Tunnel These unjustified financial impositions, coupled with the impending removal of the day travel pass in Januar y, are unmistakable signals that

London’s authorities are turning their back on the ver y essence of accessibility safety and inclusivity ”

While the NTIA acknowledges the significance of embracing environmental sustainability these hastily imposed measures fail to strike a reasonable equilibrium between ecological concerns and the safety and vitality of the workforce and economy The potential fallout from these misguided policies threatens not just economic stability, but London’s ver y identity as a leading global metropolis

As a relentless advocate for the interests of businesses and communities, the NTIA demands an immediate and thorough reevaluation of these draconian measures Collaboration with stakeholders across sectors is imperative to rectify this assault on workers, residents, and visitors alike It is imperative that London’s reputation as an exhilarating, affordable , safe and economically feasible destination is not decimated by shor tsighted policy choices

The NTIA vows to vehemently engage with policymakers business leaders and community representatives to safeguard London’s position as an extraordinar y accessible and thriving global hub of innovation and culture

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

The UK’s only event dedicated to maximising your drink sales for on-trade and off-trade is coming to the ExCeL London on the 10th & 11th October with a brand-new look!

Your FREE ticket to the Trade Drinks Expo will allow you to meet thousands of like-minded individuals in the drinks sector

The ExCeL London is being transformed into the ultimate and exciting hub of innovation and trends, showing you what the future of the drink’s industr y holds We are ready to present you with the unmissable event of 2023!

Over the course of the two days of the show there’ll be an

incredible range of suppliers showcasing their off-trade and ontrade innovative drinks and taking par t in seminars teaching you about the industr y ' s biggest issues led by your favourite brands! Hear from the likes of Britvic and Four seasons who are ready to teach you the best tips and tricks the sector has to offer Not only that but you will be able to taste and experience all samples from our suppliers in our brand new Trail on Tap, as well as being exposed to endless networking oppor tunities!

Better still, this year ’ s instalment runs alongside 6 other industr y-leading events, THE biggest business growth event for the world of food and drink

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

NTIA Says Government Drugs Policy in the UK is Dangerously Outdated

Following the release of the repor t released by the Home Affairs Select Committee on Drugs and committee recommendations Michael Kill, CEO of Night Time Industries Association, calls for urgent modernisation of UK Government’s Drug Policy

Michael Kill, CEO of the Night Time Industries Association (NTIA) suppor ts the recommendations within the Home Affairs Select Committee repor t released today, and has issued a strong call for the UK Government to address the dangerously outdated nature of the countr y ’ s drug policy The Misuse of Drugs Act 1971, which forms the cornerstone of drug regulations in the UK is now over 50 years old and ill-suited to the contemporar y challenges posed by drug misuse and harm reduction

While the UK has long been a pioneer in the global music and entertainment scene , our approach to drug policy has lagged behind the progressive measures embraced by our European counterpar ts Across the channel, countries have taken significant steps forward by integrating drug checking initiatives into festivals and cultural events These programs, aimed at ensuring the safety of festival goers and reducing drug-related harm, have proven to be effective tools in minimising risks associated with substance misuse

Kill emphasises that the time has come for the UK to embrace a comprehensive reform of its drug policy

He states, “The Misuse of Drugs Act 1971 has ser ved its purpose , but the landscape has evolved dramatically since its enactment Our European neighbours have taken proactive measures to address drug-related challenges prioritising harm reduction and public safety It is high time for the UK to catch up and adopt a more

pragmatic and modern approach ”

The NTIA believes that this reform cannot be achieved solely through legislative changes It requires a collaborative effor t involving all stakeholders, including industr y players, policymakers, law enforcement, and the public The night time economy, including festivals and enter tainment venues, plays a crucial role in this dialogue Enhancing drug testing measures across festivals and nightlife businesses can significantly contribute to minimising risks and fostering a safer environment for patrons

Fur thermore , Kill stresses the impor tance of incorporating comprehensive drug education in schools and throughout the industr y “Education is a cornerstone of effective drug policy reform By providing accurate and unbiased information, we empower individuals to make informed decisions about their health and well-being, he adds

The NTIA commits to facilitating these crucial conversations and fostering an inclusive approach to drug policy reform By working collaboratively, the industr y can contribute its insights and exper tise to help shape a modern, evidence-based, and harm-reducing drug policy that prioritises the safety and well-being of all citizens

As CEO of the NTIA, Michael Kill aims to rally suppor t from the industr y, policymakers, and the public to drive forward this essential reform He concludes, “Our goal is to ensure that the UK remains a global leader not only in enter tainment but also in the responsible management of the challenges our society faces It’s time for a safer, more effective , and more modern approach to drug policy ”

Setting the Stage for a New Era of Conscious

Consumption: Free From Food 2023 Returns to Amsterdam

Registration is now open for the for thcoming Free From Food 2023 which returns to the RAI Amsterdam from 21-22 November 2023

With the European free-from food market poised to grow at a C AGR of 8 7% by 20271, over 4000 visitors – including retailers, traders, manufacturers, and technologists – are expected to descend on the two-day event in search of innovative new products and inspiration from over 350 specialist exhibitors from more than 46 different countries

REWARDING THE INDUSTRY

New for 2023, the legendar y Captain of the Categor y award – organised by the Food Personality and Trade Marketing Association (TMA) which rewards leading suppliers to the retail industr y – will take place on the show floor for the first time Aimed at categor y managers, as well as retail and trade marketeers the award is well-known to those operating within the European food and drink industr y Also recognising excellence in the industr y, the Healthy Innovation Award will return to celebrate outstanding innovations within the health ingredients sector Organised by Foodlog, the winners of these awards will be announced during a prestigious awards ceremony on 21 November 2023, demonstrating the industr y s commitment to excellence and progress

In addition, the Gezonde Innovatie Award – jointly sponsored by retailers Aldi, Alber t Heijn and Jumbo – will be a central feature of the exhibition this year The award will showcase an array of new and innovative health food products in the Innovation Galler y, highlighting the impor tance of promoting health ingredients as well as providing a platform for emerging brands and products to gain visibility

ADAPTING TO CONSUMER REQUIREMENTS

1 https://www mordorintelligence com/industr y-repor ts/europe-free-

from-food-market

Over the past fifty years, there has been a huge shift in attitudes towards food and drink Europe’s market is increasingly organic , freefrom and plant-based, with the vegan food sector expected to grow from $29 19 billion in 2027 at a C AGR of 12 4%2 Some of the driving factors behind this include sustainability (30%) animal welfare (22%) and technolog y advancement (20%), meaning consumers are now looking for produce that meets these requirements

At this year ’ s event, a diverse range of exhibitors, covering current food industr y trends including free-from, plant-based, vegan, healthy, organic , functional and health ingredients, will showcase their innovative and exciting products that align with consumer dietar y preferences, health goals, and ethical values

These include Caremoli, a trailblazer in the free-from categor y, who will highlight its variety of gluten-free ingredients that can be used in a

wide range of applications, as well as Vitae Slow Drinks with its authentic plant-based, vegan kombucha that is later flavoured by macerating fruits, plants, spices and/or roots In addition, De Smaakspecialist is also exhibiting, showcasing its range of products of which 97 5% have no added refined sugars and 90% are also vegan

Also addressing the impor tance of conscious and healthfocused consumption, Free From Food 2023 will invite a lineup of exper t speakers to take to the stage in the Free From Retail, Vegan & Plant-Based and Supplier & Insights Conference Theatres Here , attendees will be privy to a topical agenda, encompassing a wide range of presentations and panel discussions which equip them with actionable strategies to drive business forward in a highly competitive and rapidly evolving market More details of the educational programme will be unveiled in the coming weeks

Speaking about this year ’ s event, Ronald Holman, Event Director, said:

“The free-from categor y is no longer considered a ‘fad’ Global demand is rising for products that suit changing consumer needs

We re expecting the Free From Food 2023 event in Amsterdam to be a resounding success, bringing together industr y leaders and professionals to collaborate as we shape the future of this exciting, dynamic and booming industr y As the event draws nearer, we ’ re looking forward to welcoming both exhibitors and visitors to celebrate innovation, promote health and sustainability, and set the stage for a new era of conscious consumption ”

2 https://www prnewswire com/news-releases/vegan-food-global-market-repor t-2023-301745495 html

Free From Food 2023 returns to the RAI Amsterdam from 21-22 November 2023

For more information and to register to attend visit: https://amsterdam.freefromfoodexpo.com/visiting/

Enfield Council’s Approach To Pub Protection Branded ‘Troubling’ By Campaigners

The Original Keys on Market Place in Driffield, re-opened on Thursday 24th August following a major investment of £200,000

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 Original Key’s garden has been renovated, which includes new-signage , lighting and furniture

For opening night, customers enjoyed a prosecco reception and live music from X Factor Star, Samantha Atkinson The pub was officially opened by the local Mayoress, Councillor Gillian Helliwell Operator of The Original Keys, Jeni Weaver, said: “Opening night was fantastic , it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing and

we can’t wait to see them again soon!”

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights Jeni’s first aim is to raise money to install a lifesaving defibrillator at the Original Keys

Matthew Gurney, Operations Director for Proper Pubs, said: The refurbishment at The Original Keys 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, Jeni, ever y success for the future in making The Original Keys a fantastic hub of the community ”

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local food bank donations Proper Pubs recently installed its 104th defibrillator across its estate through the help of fundraising from its locals

Increase Sales with Crisps and Snacks from Tayto Group

“Conser ving cash and maximising sales have never been more important to the on-trade Bar Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it

Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference explains Matt Smith, Marketing Director for Tayto Group Ltd owners of the UK’s top pork snacks brands – Mr Porky and Midland Snacks – as well as the awardwinning hospitality-exclusive REAL Hand Cooked Crisps

REAL-ly GREAT NEWS – REAL HAND COOKED CRISPS WIN TWO 2-STAR GREAT TASTE 2023 AWARDS!

Tayto Group are delighted to announce they have been awarded

TWO 2-star Great Taste Awards for their premium hospitality-exclusive REAL Hand Cooked Crisps flavours – Sea Salt & Black Pepper and Sea Salt & Cider Vinegar

Great Taste - the world’s most coveted food and drink award - is recognised as a stamp of excellence among consumers and trade alike and celebrates taste above all else Two-star awards are given only to products considered “above and beyond delicious – OUTSTANDING!”

Adding to their already impressive list of Great Taste Award winning flavours – Sea Salt, Sweet Chilli and Roast Ox - is a real testament to the care and exper tise of the REAL Hand Cooked Crisps brand

By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains “Our research shows that most people either have no idea what they pay for pub snacks or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack1 All it takes is for staff to ask Do you want some snacks with your drinks?”

Snacks also have the potential to increase sales of drinks Pork scratchings are a great example The perfect par tner to cider wine and especially premium beers and lagers their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack This comes as no surprise as 83% of pork snacks are consumed with a drink The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience There really is no matching a scratching!

Premium crisps are another essential bar snack given 82% of pub goers eat them4 and consumers are willing to pay up to 30% more for premium over standard products Having products that aren’t available in supermarkets such as REAL Hand Cooked Crisps also enables venues to justify their premium pricing

It’s impor tant to cover a large range of ages and dietar y requirements with your snacks offering Pub goers are more and more conscious about what they – and their families – eat, and many follow a free from diet The premium REAL Hand Cooked Crisps range is gluten free , with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too For younger family member, Animal Adventures are lightly salted animal-shaped fun snacks which are gluten-free , with no ar tificial preser vatives or ar tificial colours and suitable for vegetarians Ringos Puffs have also been launched - with a low calorie content and low salt levels they pack a flavour punch and the light bite appeals to all ages

MERCHANDISING TIPS

Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers! Tayto has a range of award-winning snacks to suit ever y pub:

– Mr Porky Original Scratchings – the No 1 brand from the most recognised name in scratc hings and a Great Taste award-winning scratc hing

– Mid and Snac ks Traditional Scratc h ngs – the No 2 brand6 and our bestselling pubcard – is also a Great Taste award-winning hand cooked scratc hings using a recipe that has stood the test of time

–

Mr Porky Crispy Strips - a lighter bite , akin to cr ispy bacon r ind, for those who want all the taste of a scratc hing but a less hard texture , and another Great Taste award-winner

– REAL Hand Cooked Crisps – premium, award-winning, hospitality exc lu-

sive cr isps with strong flavour s and c haracterful pac kaging whic h really stands out and dr ives sales

Animal Adventures – vegetar ian, gluten-free , no added nasties , an malshaped fun snac ks that kids love

Ringos Puffs – The lighter snac k in Sweet Chilli and BBQ whic h is ow in calor ies and salt – a flavour pac ked snac k for all ages

Given that snac k sales increase by up to 80% when they are more visible7, Tayto provides pub-focused solutions suc h as eye-catc hing pubcards for pork scratc hings to be hung behind the bar and a range of FREE POS for REAL cr isps - avai able at realcr isps com/POS

CLOSE THE DEAL

Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks Thankfully there are a few simple tips for venues to achieve this:

Stoc k a range of proven, premium snac ks that have been developed for the licensed sector

o Award-winning pork scratc hing pubcards from Midland Snac ks and Mr Porky

o Premium REAL Hand Cooked Cr isps - whic h are exc lusive to the hospitality sector

o ‘Lighter’ options suc h as Animal Adventures for c hildren and Ringos Puffs for all ages

Get your team to prompt purc hase

o ‘Would you like some snac ks with your dr nks?’ s all it takes!

– Put your snac ks where customer s can see them

o Pubcards or c lip str ips behind the bar

o A full range of cr isps on the bar

o Bar runner s and coaster s are great eye-catc hing prompts

For fur ther information see the adver t on the facing page , Tel: 01536 204200 or visit www taytogroup com

Photo by Kake Pugh

TOCA Social Unveils Further Expansion With Third UK Venue A Westfield London

TOC A Social the world’s first interactive football games and social enter tainment venue , is excited to unveil plans for its third UK location at London s renowned retail, leisure and enter tainment destination, Westfield London, continuing its impressive journey of growth and expansion

This announcement follows the success of TOC A Social’s inaugural venue launch at The O2, London, in August 2021, attracting over 300,000 visitors in the past year alone and earning a market-leading 4 8 Google review rating Construction for the venue which will transform an entire floor of the unit previously occupied by Debenhams is scheduled to commence in 2024 bolstering the impressive leisure and dining offer at Europe’s largest shopping destination

In response to high market demand TOC A Social’s Westfield London venue will feature 25 playing boxes spread over 35,000 square feet, making it the highest capacity TOC A Social venue to-date Complementing the interactive football gaming, the venue will also house two world-class bars, seamlessly blending interactive football experiences

with modern Americana-inspired dining to offer an unmatched convergence of enter tainment and culinar y excellence

Alex Harman President of TOC A Social said: “Building on the fantastic success of TOC A Social’s first venue at The O2, London, launching our third UK venue at Westfield London will be a big step in the growth of our brand As the largest mall in Europe and a major entertainment destination, Westfield London is the perfect platform to launch what will be the highest capacity TOC A Social in the UK ” Scott Parsons, UK COO of Unibail-Rodamco-Westfield added: “Our strateg y focuses on evolving and transforming our spaces in line with changing consumer demand, creating cutting edge enter tainment and retail experiences that are second to none We’re excited to sign TOC A Social to Westfield London the latest example of a URW par tnership to repurpose a traditional anchor depar tment store into a fresh and dynamic offer Recent sales data repor ted that Dining is up 21% and Enter tainment is up almost 36% at Westfield London – clearly an area that is booming for us now and one we expect to continue with the opening of TOC A next year ”

Growing Multiple Operator Takes On First Greene King Pub After £400,000 Transformation

The Original Keys on Market Place in Driffield, re-opened on Thursday 24th August following a major investment of £200,000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brandnew look with fresh décor to appeal to the local community Inside , the pub has been completely transformed, featuring a brand-new bar, flooring, and furniture throughout Outside , the Original Key’s garden has been renovated which includes newsignage lighting and furniture

For opening night customers enjoyed a prosecco reception and live music from X Factor Star Samantha Atkinson The pub was officially opened by the local Mayoress, Councillor Gillian Helliwell

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

The feedback we received from our community was amazing,

and we can’t wait to see them again soon!”

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights Jeni’s first aim is to raise money to install a lifesaving defibrillator at the Original Keys

Matthew Gurney, Operations Director for Proper Pubs, said:

“The refurbishment at The Original Keys 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, Jeni, ever y success for the future in making The Original Keys a fantastic hub of the community ”

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives from Christmas selection box collections to local food bank donations Proper Pubs recently installed its 104th defibrillator across its estate through the help of fundraising from its locals

Premier Inn Guests Contribute Over £3m Each Year To Communities That Host Them

Whitbread PLC has unveiled a economic impact repor t analysing the contributions of Premier Inn hotels to the UK economy

The research found that Premier Inn guests typically spend £137 externally on items such as enter tainment, with £79/night (56% of the total spending) being spent in the local area within which their chosen Premier Inn is located This spending figure relates to the average external spend per bedroom per night and excludes accommodation costs

Applying this logic on a national basis, Whitbread calculates that spending by its guests on food, drinks, enter tainment, shopping, and local transpor tation could be contributing £1 6 billion annually to those catchments that have a Premier Inn This is equivalent to an average annual benefit of £3 3 million in visitor expenditure for local businesses in each Premier Inn hotel location

The research, which was under taken by IPSOS and Turley Economics, was commissioned as par t of Whitbread’s Force for Good initiative – an impor tant par t of which is making a meaningful contribution to the customers and communities ser ved by the Group

The comprehensive study involved sur veying over 12,600 Premier Inn guests staying in 357 Premier Inn

hotels across the UK within 24-hours of check-out These hotels were chosen to help Whitbread understand the visitor preferences and spending habits of its guests across unique settings, encompassing Adventure , Coastal, Cultural, City Centre , Central London, and Inner London destinations

Food and drink and enter tainment were the top categories of spending for Premier Inn guests followed by non-food shopping and travel The amount spent by guests also varied across the six categories of locations sur veyed, with Premier Inn customers staying in city centre locations spending the most during their stay

Alex Flach, UK Development Director in the UK & Ireland for Whitbread, said:

“From shopping to sight-seeing, local dining to local drinks, this analysis shows the positive economic impact of Premier Inn hotels on local economies across the nations and regions of the UK

“As a business, we are committed to using our scale and national footprint to make a positive difference to people’s lives and to create long-term value We are delighted that, for the first time , we can demonstrate clear evidence of the economic impact our hotels have on the communities they ser ve ”

Have you tapped into your sometimes over looked profit

Exclusive Elegance and Quality by Design

Benefiting from Fracino s extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

Available in 2 or 3 group versions it boasts all the power technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality –whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that s Romano!

sales@fracino com www fracino com

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

•

MICRO ROASTERS FOR CRAFTY BREWS

• 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

Spirits and Cocktails

SALES DATA

The sales data from the past five years shows that the demand for cocktails in the UK hospitality and on-trade market has grown steadily According to CGA, a leading data and research company, the sales of cocktails in the on-trade market increased by 7 5% in 2019 alone This figure indicates that cocktails have become a significant revenue generator for businesses in the sector

BEST-SELLING COCKTAILS

To capitalize on the growing trend for cocktails, operators need to ensure their menus include the best-selling cocktails The classics, such as the Mojito, Margarita, and Cosmopolitan, should be on ever y menu However, newer creations have also gained popularity, such as the Pornstar Mar tini and the Aperol Spritz These cocktails are often seen as refreshing and easy to drink making them popular with a wide range of customers

NEW INNOVATIONS

Cocktails have become a popular choice for customers in the UK hospitality and on-trade market over the past five years Bars, pubs, restaurants, and hotels across the countr y have noticed the trend and invested in their cocktail menus to cater to the increasing demand from customers who want to tr y

new and innovative drinks In this ar ticle , we explore how operators can capitalize on the growing cocktail summer trend and sell more , highlighting sales data, best-selling cocktails, new innovations, age groups and demographics, and popular spirit and mixer ingredients

To stand out from the competition and capitalize on the trend, operators need to invest in their cocktail menus and offer bespoke creations that cater to their customers' preferences The use of unusual ingredients such as herbs spices and fruit has become increasingly popular, as has the incorporation of local and sustainable ingredients Operators should also consider offering non-alcoholic options to cater to customers who do not drink alcohol

AGE GROUPS AND DEMOGRAPHIC S

Operators should consider the age groups and demographics that are most likely to purchase cocktails when creating their menus According to CGA, cocktails are par ticularly popular among younger consumers, with 38% of cocktail sales in the on-trade market made by those aged 18 to 24 years old However, the appeal of cocktails is not limited to this

age group, with 29% of sales made by those aged 25 to 34 years old, and 23% made by those aged 35 to 44 years old

POPULAR SPIRIT AND MIXER INGREDIENTS

Operators should ensure their cocktail menus include the most popular spirit and mixer ingredients to cater to their customers' preferences The most popular spirit ingredients used in cocktails in the UK hospitality and on-trade market are vodka gin rum and whiskey However, other spirits such as tequila and mezcal have also become increasingly popular, as have non-alcoholic spirits, such as Seedlip Popular mixer ingredients include tonic water, ginger beer, and fruit juices, but more unusual mixers such as kombucha and coconut water are also being used to create innovative and unique cocktails

Whatever the time of year, it s impor tant for UK licensed on-trade establishments to capitalize on the growing trend for cocktails and attract customers with refreshing and innovative drinks

(CONTINUED ON FOLLOWING PAGE)

Mixologist's Garden: The Rising

Sensation Among UK Bartenders

freeze-dr ying technolog y offers months of ambient shelf-life for bars

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

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

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

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks The brand's products are all-natural, vegan-friendly, gluten-free and without any preser vatives ensuring that ever yone enjoys them, while

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

(CONTINUED FROM PREVIOUS PAGE)

Here are some tips on how to sell more cocktails this year

1 Offer seasonal and unique cocktails: Customer s are always looking for something new and exciting to tr y, especial y dur ing the summer months Consider offer ing seasonal coc ktai s that utilize fresh, local ingredients or unique f avor combinations that will stand out on your menu

2 Host cocktail events: Summer is the perfect t me to host coc ktail events or masterc lasses to promote your menu and educate your customer s on the ingredients and tec hniques used to create your coc ktails This will not only attract customer s , but it will also create a loya following for your establishment

3 Promote on social media: Use social media to promote your coc ktai menu post photos and videos of your coc ktails , and engage with your customer s This will not only attract new customer s but also encourage

Spirits and Cocktails

repeat business

4 Offer happy hour : Happy hour is a proven way to attract customer s and encourage them to tr y your coc ktails Offer discounts or promotions dur ing cer tain hour s to encourage customer s to come in and tr y your menu

5 Collaborate with local distilleries or breweries: Collaborating with local distiller ies or brewer ies can create unique coc ktails and promote your par tner ship on social media This will not only attract customer s interested in suppor t ng local businesses but also create a buzz around your establishment

By following these tips, UK licensed on-trade establishments can capitalize on the growing trend for cocktails and sell more during the summer months

Don't be afraid to get creative and offer unique and refreshing drinks to stand out from the competition

Remember, summer is the perfect time to attract new customers and create a loyal following for your establishment

Introducing Pergola's Margaritas

Introducing Pergola's Margaritas, crafted with recipes originating from a traditional Mexican bar

We have two amazing options:

The Poolside Margarita (19 2% ABV) - A refreshing twist on the Classic Margarita, infused with Mint and Yuzu A tar t yet delicious drink!

The Sunset Margarita (18 4% ABV) - A delightful spin on the Tequila Sunrise , elevated with Cognac and Pomegranate The fruitier option!

The real Point of Difference of these Margaritas is their strength and versatility; they have been designed to work in multiple ways:

• Classic Margarita cocktails when shaken and ser ved on ice

• Frosty delights as Frozen Margaritas with crushed ice

• Refreshing Long drinks by pairing them with your favorite mixers .

Introducing Master of Malt Trade, the Award Winning Future Forward Drinks Wholesaler

“Our industr y is constantly evolving to meet customer needs so as a supplier you must be able to rapidly evolve your offering and ser vice to best suppor t these” explains Liam Belton, Trade Lead at Master of Malt Modern hospitality requires a modern approach, we strive to deliver a ser vice that keeps up with what we ourselves as consumers expect For us this is a focus on offering flexibility, simplicity and responsiveness to suppor t modern trading ”

• Embrace adventure by using them as Shots

It s many drinks in one bottle - perfect to tailor the drink to suit customers!

Why Pergola for the Catering Industr y?

We combine 100% agave Tequila, premium Cognac , Cointreau, and orange liquors; twinned with fresh juices and plant extracts while being Free from Allergens, Additives and Preser vatives

Available in 500ml and 200ml bottles, the versatility and freshness of our Margaritas are perfect to provide perfectly mixed cocktails & drinks that:

• Save time

• Reduce wastage

• Ensure consistent quality

• Control the strength and the kind of drink

Here's to creating unforgettable moments for your customers!

info@pergoladrinks com

Pergola Ready to Drink Margaritas

Master of Malt Trade stock and deliver an almost unrivalled range of over 15,500+ spirits, liqueurs, vermouths, sherries, bitters, wines and champagnes that are curated by their team of passionate specialists With an ethos of ‘by the industr y, for the industr y ’ , they have a focus on offering flexibility, simplicity and responsiveness to meet modern trading needs There is no minimum order across their extensive catalogue , they also offer national next day deliver y with an 8 30pm cut off time , as well as free deliver y on orders over £200 (ex VAT) With an innovative people centric approach their customer on-boarding and management systems offer a personal touch, with the convenience and accessibility of a multi-award winning digital platform

The hospitality landscape is changing; unpredictability around consumer attendance and spending habits means that businesses are having to become incredibly nimble and flexible, whilst closely watching cashflow It is with this foresight that Master of Malt Trade have extended their next day deliver y cut off time to 8 30pm, to offer their customers the ability to navigate whatever situations arise with ease and minimal impact on the following days, from last minute events to unexpected busy periods and running out of products

Master of Malt Trade pride themselves on a digital first approach and want to lead the future of trade wholesale by making it easier to discover and order new products They also have a flexibility of response in creating their own products, as par t of their sister business Atom Labs as well as wanting to take care of the future by working with responsible farmers who are sustainable in their methods and production, such as B-Corp cer tified Mijenta and the Oxford Distiller y

From caterers, bars, restaurants, nightclubs and hotels, to independent retailers, wholesalers and events companies, Master of Malt Trade is here to suppor t your business www.masterofmalt.com/trade

Plant-Based Dining

Serving the Future: The Flourishing Trend of Plant-Based Foods

In a world driven by conscious consumption and sustainability the hospitality industr y is undergoing a culinar y revolution that echoes the values of its diners The surge in demand for plant-based foods and the rise of vegetarianism and veganism over the past decade have reshaped menus and redefined dining experiences across the UK This seismic shift towards plant-based offerings isn't just a fleeting fad but a transformative movement that requires the keen attention of ever y establishment in the licensed ontrade sector This dietar y evolution has not only brought about changes in individuals eating habits but has also revolutionized the hospitality and licensed on-trade industr y As the demand for plant-based options continues to rise , the sector has had to adapt to meet the evolving preferences of consumers

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

The journey from plant-based foods being considered a niche offering to becoming a mainstream culinar y choice has been truly remarkable Over the past 10 years, the UK has witnessed a staggering growth in the demand for plant-based options According to industr y statistics the number of people identifying as vegan in the UK has quadrupled since 2014, and the vegetarian population has also seen a significant increase This shift is not limited to the health-conscious; it s a reflection of broader cultural and environmental considerations Over the past two years, there has been a remarkable surge in the adoption of plant-based diets among the British population, indicating a notable shift in public opinion and lifestyle choices

Approximately 23% of UK consumers are actively tr ying to incorporate more plant-based foods into their diets, with 9% identifying as vegan or vegetarian These figures position the UK as having one of the highest shares of plant-based eaters in Europe second only to Germany

THE RISE OF VEGANISM AND VEGETARIANISM IN THE UK

A significant catalyst for this movement has been the yearly campaign known as Veganuar y, which encourages individuals to adopt a vegan lifestyle

for the month of Januar y Since its inception in 2014 Veganuar y has experienced exponential growth, with par ticipation increasing from 3,300 par ticipants in its first year to over half a million in 2020 This substantial increase underscores the growing public interest in plant-based diets The growth of Veganuar y, par ticularly over the past five years is a testament to the expanding appetite for plant-based dining experiences The campaign s impact is evident not only in the skyrocketing number of par ticipants but also in the response from the hospitality industr y Restaurants and pubs across the UK have begun to embrace the challenge incorporating innovative vegan and vegetarian dishes that cater to a diverse range of tastes This has sparked a culinar y revolution inspiring chefs to experiment with plantbased ingredients, flavours, and techniques

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

Generation Z, born into an era of unprecedented connectivity and information sharing, holds the key to the continued success of plant-based offerings This tech-savvy and socially conscious generation places a premium on sustainability, health, and ethical choices They are not just customers but brand advocates who wield the power of social media to amplify their preferences, with one food blogger and influencer, stating: "For Gen Z, dining out is an experience that extends beyond taste They want their choices to reflect their values, and plant-based options provide exactly that Sharing their dining experiences online is a way for them to spread the word and encourage their peers to make similar choices "

CHEF CREATIVITY: THE KEY TO ADAPTATION

The transition to a more plant-based dining landscape presents a unique oppor tunity for chefs to showcase their creativity and culinar y prowess Chefs are faced with the task of devising dishes that appeal to the discerning palates of both dedicated vegans and flexitarian diners This involves not only sourcing high-quality plant-based ingredients but also mastering the ar t of flavour balancing and presentation From vegan "meat" substitutes to elaborate plant-based charcuterie boards, chefs are redefining the bound-

aries of gastronomy CAPITALIZING ON THE GREEN WAVE: TIPS FOR RESTAURANTS AND PUBS

1 Diver se Menus: Embrace creativity by offer ing a wide range of plantbased options that appeal to different tastes and preferences From comfor t foods to globally inspired dishes , var iety is key

2 Quality Matter s: Don't compromise on quality Just like any other dish, plant-based offer ings should be f avorful well-presented and sat sfying

3 Collaborate with Exper ts: Par tner with culinar y exper ts who understand the nuances of plant-based cooking Their insights can elevate your offer ings and cater to discerning diner s

4 Educate Staff: Equip your staff with knowledge about plant-based ingredients and d shes They should be able to confidently guide customer s through the menu and offer recommendat ons

5 Engage on Social Media: Leverage the power of social media to showcase your plant-based offer ings Engaging v suals and stor ies can pique the interest of potential customer s

6. Flexibility and Customization: Allow customer s to customize their dishes , cater ing to var ious dietar y preferences and restr ictions

7 Sustainability Stor y: Share the sustainability journey of your plant-based offer ings Transparenc y about sourcing and environmental impact resonates with conscious diner s

In conclusion, the plant-based movement is more than just a dietar y trend; it's a cultural shift that reflects evolving consumer values The growth of vegetarianism and veganism in the past decade , par ticularly among Generation Z, underscores the need for the hospitality industr y to adapt and innovate By embracing this trend with creativity, authenticity, and sustainability at the forefront, restaurants and pubs can successfully capitalize on this thriving movement and ensure a delicious ethical and vibrant dining experience for all

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 plant-based 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

PEPPADEW® Bites

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 O ives and Antipasti MAT 18/06/2022

**Source: Independent Toluna Insight w th 1 000 UK consumer s , Marc h 2022

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

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 ” www littlepod co uk

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

UK Champagne Sales Buoyant With Consumers Increasingly Trading Up

Lanchester Wines has par tnered with Champagne Moutard to bring its range of premium Champagnes to the UK trade CLH spoke with James Dainty from Lanchester Wines:

“Recent figures from Le Comité Interprofessionnel du vin de Champagne (CIVC) shows UK Champagne sales as steady with 28million bottles of Champagne expor ted to UK in 2022

Non Vintage Brut Champagne the big success of 2022 accounting for 78% of all UK sales and impor tantly British 18-34 years old buying more Champagne than a year ago This is great news for the sector as we expect they will continue drinking Champagne as they mature with their wine choices increasing in value inline with their income

Sales to supermarkets are on the decline but remain the go-to outlet for the big brands or value Champagne However we re increasingly seeing consumers trading up to more expensive Champagnes which are most often sourced from the high quality on trade venues or independent off trade outlets who are able to offer advice and information This trend isn’t specific to the UK

The Champagne region had two weeks of rains at the end of July/early August which can bring disease (Mildiou/Mildew), but

sun and warmer temperature are expected which will help the healthy growing of the grapes We do not yet know how har vest will go, but there is already quite a lot of grapes this year Vintage wines are ‘ a photograph of the year ’ a snapshot of unique climate conditions creating exclusive expressions The blending of these vintages to create something utterly new and bespoke is a skilled craft and what makes Champagne brilliantly unique

“Lanchester Wines has par tnered with Champagne Moutard which, alongside is excellent Grande Cuvée Brut NV, creates the only Champagne made with old vine Arbane – only two hectares of this extremely rare grape can be found in the whole of Champagne! This grape is also blended into its Cuvée Six Cépages Brut Nature Vintage 2011 which is created using six of the permissible Champagne grapes (Arbane , Chardonnay, Pinot Noir, Pinot Meunier, Petite Meslier and Pinot Blanc – the seventh grape being Fromenteau) which is barrel fermented followed by 10 years on the lees This is real craftsmanship and love for the wine , which the customer understands and translates to quality – this stands out for consumers who are seeking an exciting, unique Champagne ” www lanchesterwines co uk

Sustainable Resources

Destination Charging: Harnessing Cost-Free EV Charging to Amplify Footfall and Revenue

Did you know that when it comes to charging away from home , one in five electric vehicle (EV) drivers actively seek out locations that offer retail and hospitality amenities?

New research from Deloitte found the top amenities sought out by EV drivers while charging their vehicle include coffee and beverages (64%), bathrooms (56%), WiFi connectivity (55%), snacks and food options (43%) and a lounge or sitting area (42%) Interestingly the sur vey also showed that as much as a quar ter of EV drivers (one in four) are happy to wait up to an hour while their vehicle is charging Hotels restaurants and other leisure sites offer a perfect location for the installation of EV charging facilities, says Tom Davies, Business Development Director for the PoGo EV Charging network: “EV drivers seek out safe , comfor table places to wait while they charge their vehicle and most hotels, restaurants and pubs tick all the boxes for what the driver is looking for –

whether it s a business driver stopping for a coffee while they charge or a family breaking their journey at lunch time

“Adding EV charging to your parking area provides existing customers with an additional ser vice and suppor ts customer loyalty It also helps you to unlock the value of your site by giving other EV drivers a reason to stop, who will be only too happy to use your facilities while they wait and become new customers to you, ” he explains “EV charging doesn’t have to be a costly ser vice to provide PoGo offers fully funded EV charger installation for landowners, where we take care of the costs and oversee the whole process from install to the ongoing maintenance and the customer ser vice for drivers, so that you can reap the rewards of giving customers what they need

There are now more than one million electric vehicles on UK roads, and a new batter y electric car was sold ever y 60 seconds in the UK in the month of July EV ownership is reaching a tipping point, meaning that more and more customers will be expecting EV charging facilities Their loyalties

What Makes Wicker Such A Good Choice?

There are many key benefits to selecting sustainable wicker for your packaging and display options due to its environmentally and socially responsible nature

It’s a natural renewable resource , growing quickly to replenish what is depleted, unlike nonrenewable resources such as plastics or metals It s also biodegradable and minimal chemicals are used during production so wicker will naturally breakdown over time and return to the ear th without causing harm

1 Renewable Resource: Wic ker grows relatively quic kly and can be har vested without causing long-term damage to the environment

2 Biodegradabi ity: W c ker mater ials are biodegradable , break ng down natural y over t me returning to the ear th without caus ng harm

3 Durable and Long-lasting: Sustainable w c ker products are durable and can have a long lifespan if properly cared for

4 Aesthetic Appeal: Baskets , Shopper s and Hamper s have a natural, rustic , and complimentar y traditional aesthetic

5 Reduces Plast c Usage:

By c hoosing susta nable wic ker products over plastic-based alternatives , you help combat plastic pollution and its negative impacts on ecosystems

6 Indoor Air Qua ity: Natura w c ker mater ials do not offgas harmful c hem cals or contr ibute to indoor air pollution contr ibuting to a hea thier indoor environment

Aside from the most impressive credentials of the sustainability of wicker, it creates a really, useful, tactile container perfect for food, drink, gifts, or storage

From traditional hampers to storefront shopping baskets small bread baskets to deep storage baskets wicker will last for many years That’s what makes wicker such a good choice www candigifts co uk salesdesk@candigifts.co.uk

01502 501681

will quickly align with businesses that share a similar outlook on sustainability and suppor t zero emission driving

“EV motorists are growing in number and it’s a target market that is only getting bigger,” says Tom “Catering for their needs now and building customer loyalty will put you a step ahead of the competition

PoGo is already working with a number of par tners to demonstrate the value of EV charging solutions, including a major par tnership with Kew Green Hotels to kick star t the hotel operator’s plans across the UK The agreement will see PoGo create 40 new accessible EV charging hubs at hotel brands including Holiday Inn Holiday Inn Express voco and Cour tyard by Marriott, that will provide a mix of ultra-rapid chargers to attract passing motorists, as well as overnight chargers to meet the needs of hotel guests

To find out more about PoGo visit https://pogocharge com or see the adver t on the facing page

Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability

Benefits to No1 Soho Place

“The bridge tower perfectly delivers on the brief to dispense a range of low- and nosugar 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 purposedesigned self-ser ve multidrinks bridge tower dispensing system for Apollo Management International LLP at its new premises at No1 Soho Place , London Tricon Foodser vice Consultants was appointed as sub-consultants by the project management team at Gensler, the architects, with a brief to deliver a system that provided a free-issue self-ser ve hydration solution plus a wide range of non- and low-sugar beverages At the same time , they were looking to remove all plastic waste from the premises

“Apollo had experience of self-ser ve multi-drinks systems in its New York offices, but those mainly featured branded sugar y sodas, and the client asked us to find a supplier which could meet the brief, both for heathier drinks and a more environmentally friendly solution ” says Tricon Foodser vice Consultants Project Director

Chantal 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 BCorp 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

“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 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 pH-enhanced 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-in-box drinks removes 120 (330ml) cans or 80 (500ml) bottles from the distribution chain

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

www smar tsoda co uk

Catering Equipment & Kitchen Fit-Out

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

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

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 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

Sparkling Glass Made Easy with the UC Excellence-iPlus from Winterhalter

Sommeliers know the impor tance of sparkling clean glassware

Ser ving fine or vintage wine in streaky or dir ty glasses reflects badly not only on them but the whole business The quality of the glassware your guests experience acts as a business card for your business The latest version of Winterhalter's UC Excellence-iPlus glasswasher guarantees that even the most delicate stemware can be cleaned to the highest standards of cleanliness and hygiene , without the need for polishing

Winterhalter is often called "the home of glasswashing " thanks to its pivotal role in the development of professional glasswashing systems

The company is constantly looking for ways to improve the quality of the results its range delivers The current undercounter UC

Excellence-iPlus models combine a range of technical innovations that allows all kinds of glassware to be cleaned perfectly without the need of fur ther attention, like polishing, before they are used in ser vice

These include powerful insulation, eco-friendly chemicals, an integrated reverse-osmosis system and features that help to ensure hygiene like deep-drawn water tanks and rack guides specially designed to stop debris col-

lecting

One key to the UC Excellence-iPlus superior performance is the wash arm The wash arm reduces water consumption by up to 25%, which in turn reduces both energ y and chemical consumption This means an overall reduction in operating costs of up to 22%

A four stage filtration system removes even the finest par ticles from the water, reducing how often it needs to be changed while increasing its cleaning power The UC Excellence-iPlus can also be fitted with a hybrid water treatment system that offers both reverse osmosis filtration and a standard water softening system

Reverse osmosis removes minerals like calcium and magnesium which can cause streaks on glasses as they dr y, delivering the best possible cleaning results RO water gives the UC Excellence-iPlus the ability to clean glasses perfectly and means that they are ready for use straight out of the machine with no need for additional and time consuming hand polishing

All of this technolog y allows the UC Excellence-iPlus to deliver the wash results Sommeliers demand, without the need for laborious and expensive polishing This allows staff to concentrate on providing customers with the best possible ser vice

For fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email info@winterhalter.co.uk

Evolution Fryers and Filter Units

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

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

The pump features a tank with its

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!

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

The core ser vices offered by Midlands Warewash

Solutions include:

• Repair s and Maintenance: Midlands Warewash offer s prompt and effic ent repair ser vices for a wide range of commercial dishwash ng equipment We have the knowedge and exper tise to hand e var ous brands and models , ensur ing minimal downtime and maximum productivity

• Ser vice Contracts: The company offer s comprehensive ser vice contracts designed to keep commerc al dishwashing equ pment n optimal work ng condition These contracts inc lude routine maintenance visits , inspections and proactive troubleshooting providing businesses with peace of mind and min mising unexpected breakdowns

• Equipment Supply: Mid ands Warewash Solutions ser ves as a trusted supplier of commercial dishwashing equ pment, representing reputab e brands suc h as Winterhalter C asseq and Maidaid Clients can rely on Mid ands Warewash Solutions to provide them with topquality products ta lored to their specific needs

Contact information for Midlands Warewash

Solutions: www MidlandsWarewash co uk

Contact@MidlandsWarewash co uk 01384929099

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

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

Outdoor Spaces

Keeping Food Hot? We Have All The Answers

First of all you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www clickonstore net or www.kangaboxuk.com

Park and Urban Furniture

ational spaces across the world

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

We have teamed up with some of the most renowned Scandinavian designers to develop products encouraging the local community to socialise and enjoy spending time outdoors

Boasting a timeless aesthetic and improved usability, our park and urban furniture range will cope with heavy use and age beautifully over the years Suitable for all weather conditions and environments Suitable

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

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

Outdoor Spaces

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

Beautiful and Functional

Villiers designs and creates beautiful furniture and works of ar t Built with the finest materials and superb craftsmanship pieces are individually made to last more than a lifetime

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes Designed to breathe new life into external spaces the materials are chosen so they can evolve with time and exposure to the elements – each unique to its surroundings

Ever y Villiers piece is made to order, whether working to an existing design, or a oneoff bespoke commission Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look

With well-honed ar tisanal skills, Villiers combines traditional methods and machiner y with modern tools and technolog y One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral par t of the production process –

an ancient metal working skill that they are keen to keep alive through the specialist exper tise of the team Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture , each designed to complement elegant and aesthetic interiors Villiers has built an outstanding reputation over 30 years with classic and contemporar y pieces displayed in the finest hotels private residences yachts and luxur y spas across the world Villiers will be exhibiting at Landscape , the industr y trade show at NEC Birmingham, 27th and 28th September 2023

The new collection of planters are currently displayed at the flagship Linley store in Belgravia You can view a selection of sculptures and furniture online at www villiers co uk and keep up to date with the latest designs and works in progress on Instagram

@villiersfurniture

For enquiries and fur ther details about Villiers please contact the team at hello@villiers.co.uk or telephone 01799 516680

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL

You can view a selection of sculptures and furniture online at www.villiers.co.uk

Contact the team at hello@villiers.co.uk or on 01799 516680

Outdoor Spaces

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 g amping bubble bur st?”

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

• “Farming to Glamping – Planning Permiss on & Business Rates ”

The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place , now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience , our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again

At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor as well as the stunning Louvred Roof systems from both Renson and Weinor Our team of exper ts have over 20 years ’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable

floorspace , both kerbside and in any garden areas you may have

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfor table while they enjoy evening meals or drinks For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing

Our teams of engineers and sur veyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard

Call us on 0800 060 8844 to arrange a free site sur vey or visit www rocheawnings com

“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 investment?”

• Green Glamping – Demystifying the journey to Net Zero

The expo at The Glamping Show has grown significantly over the past few

Café Culture - Pavement Profit

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

• planter s w th rea or faux plants

• cafe banner s and restaurant screens lighting

• heating

• c lassic neon signage parasols installed and repaired

• lent cular bladed roofed she ter 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

Hospitality Technology

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 certain 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

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

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

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

Par tnering with Enhance Hospitality is the best financial decision you will make

See the adver t on this page for fur ther information

AK Techotel has been the leading supplier of Proper ty Management Systems to the European hotel market for the last 40 years and have entered the UK market with a bang Establishing themselves in Yorkshire , National Operations Manager Alistair Brown states “It seems logical that eventually Techotel would reach the UK shores, and have found that there is definitely a need for what we can provide , the timing was great as their is definitely an oppor tunity here and with recent installations it shows Picasso may be what has been missing”

“We like to think of ourselves not as a one size fits all supplier, but more of a bespoke package builder where we build the elements of the Picasso PMS around your wants and needs”

“Take for example the recent development of our digital assistant ’Mona’, we could see that the hotel users of the future did not want to wait, they wanted ever ything now, at their finger tips, or in this case on their phone , so we took the entire reception process and revolutionised the front desk, ever ything that used to slow down the check in at a traditional hotel reception is now performed digitally, by the PMS and by “Mona””

Alistair continues “Mona is really pushing boundaries in changing the norm, leading the way in a world where contactless reception is now almost expected, we have gone several steps fur ther We have seen the evolution of the traditional role of front of house move from the computer screen to more meet and greet, adding the traditional extra touch to the guest experience that the UK Hotel market is well known for, Mona allows the hotel reception to do just that”

In recent years AK Techotel have developed a whole range of products for the hotel market, to go alongside their staple product, their Proper ty Management System Picasso

Picasso is the PMS that AK Techotel have developed supplied and suppor ted throughout Europe

since 1983 The features that have recently been released include their entirely integrated Channel Management System, their commission free online booking engine , their mobile housekeeping and maintenance application and their mobile bar and restaurant system that can now be operated from the phone , to name but a few

Having seen how Europe have sprinted ahead with mobile technolog y within the restaurant and bar industr y, Techotel decided that they should look to integrate their handhelds with Picasso, where not only it is linked to the Bar and Restaurant Module ”Appetite”, but is also able to provide the waitering staff with up to date information regarding the requirements of the hotel guest So for example , if a guest is celiac , they would only need to record this once The information would be available not only on their hotel booking, also at the dumb water but also in the hands of the staff who are ser ving the guest

Visit www techotel ie or see the adver t on the facing page for information

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Hospitality Technology

Could Cobots be the Answer to Crippling Staff Shortages?

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

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

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

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

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

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

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

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

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

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

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

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

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic , with operators forced to adopt automated methods to keep guests and staff safe

Could it be the time has come for operators to recognise that technolog y isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too

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

MemSec™ EPoS - User-Friendly & Feature-Rich EPoS System for the Hospitality Trade

MemSec™ EPos produce one of the most user-friendly yet feature-rich EPoS systems currently available to the hospitality industr y

For over 25 years, MemSec™ EPoS has provided IT solutions to customers in the hospitality industr y We provide each customer with a system tailored to their individual requirements at a competitive price

One of the most impor tant factors in MemSec™ EPoS s approach to systems development is the recognition of the types of users our customers are likely to employ Unlike in an office environment, hospitality staff cannot be expected to be computer literate , and staff turnover

levels can be high

We therefore design our programs to be useable with the minimum amount of training, and by staff of all ages and abilities

As well as providing software that users love , we install all the requisite hardware to ensure that you get the best from our programs Various configurations are available to suit your requirements and all are available via rental or purchase schemes

For fur ther information, see the adver t on this page or visit www.memsecepos.co.uk

Hospitality Technology

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices With competitive rates and durable , secure hardware , 3R’s signature EPOS software , CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial

repor ting

Another essential feature of CES Touch is its full Stock control functionality which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels avoid overstocking or understocking, and keep track of their stock movements accurately

In addition to these features, CES Touch offers intensive operator management and in-depth financial repor ting which is vital for businesses seeking to manage their staff and finan-

cial performance effectively With full cloud business analytics, CES Touch also provides businesses with realtime 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

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 upsell, 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-and-dash, 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

Products and Services

As one of the UK’s leading foodser vice providers, here at Bidfood we have a passion for great food and are always focused on going the extra mile for our customers Being the best is a key par t of our ethos, and we strive to deliver ser vice excellence making life easier for customers and helping them grow

The success of our customers is paramount to us and we believe that providing great ser vice is more than simply dropping off deliveries, it’s about adding value Our exper tise , industr y knowledge , nutritional advice and guidance on food standards and legislation help to keep our customers ahead of the cur ve

As we know in the food ser vice industr y the festive season doesn’t just star t and stop on the 12 day lead up to Christmas Therefore operators need to be prepared and ready well in advance for what is most wonderful but also busiest time of the year

PREPARATION

Preparation is key in the build up to Christmas and is something that should be taking place months in advance

With all sectors requiring similar produce at the same time suppliers can often be left with unavailability To avoid this happening it’s crucial to work closely with account managers and suppor t teams to plan menus in advance and to make sure products are readily available

FESTIVE MENU MUST-HAVES

Christmas time is all about having a fun and sprinkling a little magic , and what better way to do this than with a dedicated festive menu Guaranteed to get consumers excited and also provides an excellent upsell oppor tunity

with over 1 in 3 willing to paying more for festive specials versus regular menu options

Despite Christmas foods being ladled in tradition it shouldn’t mean that your festive menu is predictable In fact to ensure no consumer is left out a variety of ‘musthaves’ are needed to go alongside the festive offering Classic comfor t foods, winter warmers, indulgent choices and a few usual favourites should all piece together to make the perfect Christmas menu A slow-cooked shor t rib of beef with rich French onion gravy lends itself perfectly to this Or for a sweet treat, a twist on the cult classic , sticky toffee Christmas pudding drizzled with toffee sauce is sure to be popular with consumers

While many take the festive period as an oppor tunity to indulge , there’s still a demand for lower calorie options as well Operators need to ensure that while they offer plenty of indulgent treats they re not forgetting the health conscious consumer either The same is true with meat-free options Although we think of turkey, gammon and ham around Christmas, vegan and vegetarian dishes aren’t to be forgotten about either, our phat vegan mushroom & leek pie is a delicious perfect meat-free main that consumers will love!

CHRISTMAS TIPPLES

And remember, it’s just as impor tant to have a strong drinks offering, both hot and cold Applying a festive twist to a premium drink by infusing with alcohol or providing a limited edition option are all likely to be popular A gingerbread latte , Baileys hot chocolate or a hot apple cinnamon cider will all be a hit amongst consumers

See the adver t on the back cover or visit www bidfood co uk

Food Safety and Confidence

Navigating the intricacies of food allergies and safety regulations can be a daunting challenge for any food producer or business This is where Allergen Checker steps in offering a comprehensive solution that not only streamlines compliance but also enhances customer confidence What truly sets Allergen

Checker apar t is its innovative QR code system

In a world driven by convenience this feature empowers your customers like never before A quick scan of the QR code , placed conveniently on your menus or a printout of the individual labels for your packaging, opens up a world of accurate allergen information Customers are no longer left in the dark; they can make informed choices tailored to their dietar y needs, fostering trust and loyalty

Our platform’s significance goes beyond just meeting current labelling regulations including Natasha s Law It anticipates the future with the potential enactment of Owens Law, ensuring your business remains ahead of compliance requirements With Allergen Checker you ’ re not just adapting; you ’ re thriving in an evolving landscape of food safety

A Simple 3-Step Process

• Add Ingredients Begin by seamlessly inputting your ingred ents into our user-fr iendly system Our platform becomes your

vir tual food cupboard, housing accurate a lergen data for eac h ingredient This initial step lays the foundation for precise al ergen information

• Create Dishes: W th your ingredients catalogued, crafting dishes becomes a breeze As you create dishes Allergen Chec ker automatically generates detailed allergen information for eac h one Th s real-time accurac y ensures that you ’ re providing the most up-to-date information to your customer s

• Generate QR Codes & Labels: The magic unfo ds as you effor tless y generate QR codes and abels for your d shes and products These become your br dge to customer transparenc y and conf dence Place them on menus or pac kaging enabling customer s to access comprehens ve allergen information instantly

In a world where allergen transparency can make or break a customer’s dining choice , Allergen Checker is your ultimate ally Join a community of forward-thinking businesses that prioritise safety, build trust, and elevate the dining experience

Say goodbye to allergen-related stress and hello to a new era of culinar y confidence Explore Allergen Checker today and unlock a safer, more informed, and truly satisfying dining journey For fur ther information see the adver t on the inside front cover or visit www allergenchecker co uk

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

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

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

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will con-

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

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oi consumption

Faster ser vice: Food cooks qu c ker

Reduce food waste: Food is cr ispier and holds ts shape and texture for longer Great for food deliver y Zero flavour transfer : It prevents flavour transfer between different foods be ng cooked in the same oil

Kitchen smoke and fr ying odour s: It reduces the smoke and odour s of fr ying in your kitc hen/restaurant Creating a more pleasant working and dining exper ience and minimizes the workload on your air filter ing systems and maintenance

Health & safety: It reduces the smoke point of your oil, and thereby lower s the r isk of a deep fr yer fire Also, staff nteract on with c hanging the fr yer oil is cut down by at least half, reducing r isk of accidental burns and oil spillage

Reduce operating costs: It gives you the oppor tunity to cut down or move away from costly monthly additives required to improve o l quality Fewer people hour s are required eac h month for fr yer c hanges

For fur ther information visit www oilchef co uk

See page 19 or contact Louis Farr y by phone or email: louis farr y@oilchef com or Tel 07448419664

5 Top Cellar Management Tips That Will Save You Time and Money

Design & Refit

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 The luxur y cabanas, designed by Sparcstudio, are like a luxur y hotel room set in nature

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

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

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

The cabanas 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 final product We worked closely with the client team to create the fully bespoke design with the aim of creating a luxurious guest experience much like you would expect in a treatment room or hotel suite

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

Mayfair Furniture

Mayfair Furniture will be celebrating 11 years this year of providing the UK’s fastest

We

Bayes

The team used millboard decking and a wall cladding system with solid surface tops from Caesar stone 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 Examples of the team’s work includes the £14 million Sopwell Cottonmill Spa; South Lodge Spa for the Exclusive Collection; Dormy House Spa and Calcot spas in the Cotswolds; Aqua Sana Forest Spas; Champneys Mottram Hall, and Third Space at Tower Bridge They recently completed works on an £8 million new Harrods Hair and Beauty spa on the 5th floor of the Knightsbridge store www.sparcstudio.co.uk

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 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

RapidFit by Rearo is an instant solution for washroom surfaces

Designed to accommodate time-constrained commercial washroom projects Rearo’s ‘offthe-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

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 timeser 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!

Design & Refit

Indoor Dining & Bar Furniture

As Autumn beckons, our focus moves to creating memorable , visual and comfor table indoor hospitality spaces to enhance your customer experience , dwell time and your revenue

But what suits your venue ’ s style?

Woodberr y longtime exper ts in supplying outdoor furniture have now launched a range of indoor furniture based on client favourites

This first indoor range sees dining, bar and café furniture in 4 distinct styles TRADITIONAL

If your venue is more traditional with cosy interiors and a focus on wooden furniture , Woodberr y has you covered with a range of dark

wood dining and bar furniture SCANDI-STYLE MINIMALISM

For sleek, minimalist interiors, there is a range of design-led light oakcoloured chairs and pedestal tables Each chair has a distinct design style that can easily be mixed and matched

INDUSTRIAL

For stand out, quirky industrial look interiors, Woodberr y has developed their iconic outdoor designs for indoor use Gabion cage base tables can be filled with your choice of filling Or if long communal tables work best for your venue , the Discover y Range Tables and Benches have black metal legs and chunky wood effect tops

COLOURFUL BISTRO

Featuring brightly coloured mix and match metal chairs colourful vintage distressed tabletops, and marble effect pedestal tables This bistro range offers subtle Parisian elegance or bright colourful vintage vibes

Woodberr y is keen to understand what furniture works best for your needs so please talk to the friendly team about your requirements

For an indoor furniture brochure call our team or download a copy from the Woodberr y website 01926 889922 mail@woodberr y co uk www woodberr y co uk/brochures

Adveco FUSION - The Next Generation Of Packaged Low-Carbon Electric Water Heating

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

FUSION-T 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)

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

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/

Design & Refit

Additional Ranges as ILF Continue to Expand

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

Make a Style Statement With Stacking Chairs

When planning events and catering for busy periods in your venue there s nothing more useful than stacking chairs Often, the temporar y nature of these chairs is reflected in a basic design, which isn’t suitable for ever y occasion However, the good news is that Trent Furniture supply a great choice of stacking chairs, which look good enough to be par t of the furniture on a permanent basis!

The brand new Loopback Stacking Chair is the newest addition to Trent s bestselling Bentwood range which is inspired by classic Parisian 19th centur y bistro style This chair features all the effor tless elegance and durability of the original Loopback Side Chair, but with the ability to stack up to eight high when not in use With a chic and versatile walnut finish, it’s available with a wooden seat or with an upholstered seat pad in a choice of over 100 fabrics including vinyl and faux leather

Another great choice for stackable chairs with style as well as functionality is the York Crossback Stacking Chair Perfect for venues with a contemporar y rustic vibe , this chair is full of character and is available in a great choice of walnut, light oak, vintage oak and dark oak, with 15% off currently available on the vintage and dark finishes Again, stackable up to eight chairs high when not needed, it’s the perfect addition for busy bars, restaurants, cafés and more Choose from a simple wooden seat or add upholstered seat pads in a fabric of your choice to complement your colour scheme Whichever stacking chair you choose for your bar, restaurant, pub or café, you can be assured of great value and contract grade durability that’s built to last in a hospitality setting To find out more about Trent Furniture’s great range of stylish stacking chairs, please call us on 0116 2989 927 or fill in our contact form at www trentfurniture co uk

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

By Mark Chapman, General Manager, Stannah Microlifts

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

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

So even when staff shor tages bite , great ser vice can still be provided to your customerswithout 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

Saniflo's Sanibest Pro Provides Robust Service For Guest House

Saniflo UK - a leading designer and manufacturer of macerators, pumps and lifting stations - continues to solve some of Britain's quirkiest plumbing issues while providing best-in-class technical consultation to ensure the right product is specified first time

In March 2023, a 100-year-old twostorey guest house apar tment above commercial premises in Inverness received a new Sanibest Pro to replace a non-Saniflo macerator that had been changed three times in seven years and had required multiple repairs and maintenance due to clogged blades

The exper ts at Saniflo advised the proper ty owner that the Sanibest Pro, although usually specified for commercial applications, would suit this domestic scenario because a more powerful product was required to dispose of items that clog blades, such as wet wipes

The Sanibest Pro occupies the same space as its defunct predecessor, so no additional plumbing or pipework was required Matt Watson, Saniflo National Sales Manager, recommends that customers call the Saniflo technical team to doublecheck their requirements as ever y situation differs, and there may always be a better solution He says: "Our engineers often attend call-outs where a product has been misspecified We would always recommend a commercial product for an application like this, par ticularly when members of the public use the facility Guests often don't follow disposal guidelines and put bulky items down the WC; they don't tend to worr y as they do in their homes so mitigating for that is impor tant "

Reader Enquiries: 020 8842 0033 or go to www saniflo co uk

Education and Training

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 longstanding 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 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

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

Increasing Customer & Staff Loyalty In One Easy Step

Repeat custom & Staff Retention Star ts

With Great Training

Times are tough and businesses are constantly looking for new areas in which they can save money Retaining customers is cheaper than acquiring new ones so customer loyalty is vital to profits How can you encourage customers to stay for another pint?

Simple , by ensuring it’s the best pint they’ve ever had! How do you do this? By ensuring staff are fully trained and reaching their potential Investing if your staff will also have a knock on affect on staff retention If staff feel valued, they are less likely to leave So customer loyalty and staff loyalty are inextricably linked

This is something Chemisphere UK are ver y aware of and is one of many reasons behind the opening of their brand new Training Academy at their Trafford Park head office The unique facility brings together classroom training with real hands-on practical training in their purpose-built fully operational training cellar This set-up means delegates can learn all the theor y and then put it into practice immediately – honing their skills until they get it right

“It is a widely held belief within the industr y that quality standards could be , and should be , higher We have always believed and suppor ted this” said Linda Adamson, Marketing Manager at Chemisphere

Chemisphere is primarily a manufacturer and supplier of detergents for beer line cleaning and ware-washing and over the years has become increasingly aware of worr yingly low industr y quality standards This is where the idea of the training academy was born Now up and

running and welcoming delegates on a wide range of courses the academy is helping to raise quality standards across the industr y

The training academy and the wide range of courses it offers is led by brewing industr y luminar y Allan Stevenson “What Allan doesn’t know about beer, beer quality and the industr y as a whole isn t worth knowing! said Linda Adamson Allan added My background in quality training and being one of only a handful of International Draught Masters in the world means we are offering the highest standard of training by an accredited trainer

Delivering the perfect pint star ts with immaculately clean beer lines and glassware – and that’s where Chemisphere feel they can really make a difference They are so committed to the industr y ’ s mission that they are slashing the prices of their courses for the first 12 months to make them accessible to ever yone and encourage as many companies as possible to educate themselves correctly They want this to be the year of the beer and are doing all they can to spread the word

They offer a wide variety of training courses, from one hour Perfect Pint courses to day-long Masterglass courses for technicians and quality teams – there is a course for ever yone from as little as £10 per person* They also have the knowledge and flexibility to create bespoke training courses to meet your unique needs –either at the Training Academy or at your premises

Visit www chemisphereuk com/trainingacademy for more information

*based on maximum number of de egates be ng booked on cour se

Property, Professional and Recruitment

Hospitality Businesses Look For Green Growth Opportunities

With many smaller hospitality businesses continuing to struggle in challenging operating conditions, owners are looking for new ways to achieve their growth aspirations As sustainability climbs up the agenda for consumers and policy-makers, hospitality operators are recognising the business benefits of going green

Our most recent Business Confidence Sur vey found that 73% of hospitality businesses are falling behind their turnover forecasts for H1 2023 Yet with 64% aiming to grow their revenues over the next 12 months new growth oppor tunities are needed One such oppor tunity can be found in a focus on sustainability, which can attract new customers, boost profitability and suppor t global net zero ambitions

FOCUS ON EFFICIENCY

The first step to a greener kitchen is investing in more energ y-efficient equipment – and while the initial capex is higher, energ y savings pay off in the mid-term Electrification especially is transforming modern kitchens Energ y Star repor ts that induction kitchen appliances deliver about 85% of their energ y to the food being cooked compared to 45% for gas appliances, as well as reducing the amount of energ y needed for ventilation

EVOLVING MENU OPTIONS

Changing demands of today’s hospitality customers are also driving oppor tunities A recent study by Foodprint from Nutritics found almost

half (45%) of UK consumers feel a venue s commitment to sustainability is an impor tant par t of deciding where to go and spend money Indeed, sustainable considerations are expected to have profound impact on menu design, especially for younger consumers

Each year, The Unilever Food Solutions Future Menu Trends Repor t canvasses the opinion of 250 professional chefs, to determine the trends it feels will shape the food and beverage industr y For 2023, it predicts that vegetables will see a “promotion from side-dish to main event” in response to increasing numbers of vegan vegetarian and flexitarian diners looking for well-crafted plant-based foods

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for Indeed, the National Restaurant Association s 2022 State of the Restaurant Industr y repor t

indicating that one third of restaurant customers are more likely to choose establishments that source ingredients grown locally and organically

WASTE NOT, WANT NOT

While reducing single-use plastics and increasing recycling are important in demonstrating greener practices, businesses should look at the impact of cutting food waste The average hospitality business throws away more than 100kg of food ever y week half of which is preventable repor ts Sustainability Victoria

GO FOR GREEN

Pursuing energ y and waste efficiency not only reduces overheads but prepares hospitality businesses for an increasingly sustainably-conscious consumer base Adapting your business to meet these oppor tunities will likely require some investment At Capify we offer a range of business loans and have helped thousands of small businesses meet the oppor tunities of a changing business landscape

Check to see if you ’ re eligible for one of our loans with our online eligibility checker Or, if you’d prefer to talk to a member of our team, we’d be happy to guide you through the process

Give us a call today on 0330 822 4906, visit www.capify.co.uk or see the adver t on page 15

Hospitality Businesses Can Use Finance to Access New Tax Incentives

The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased

This equates to a saving of 19% or 25% of the asset s purchase price (depending on your tax rate) The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses

For example , a pub refurbishing with £30,000 of qualifying equipment would

Goldstar Chefs

The loss of EU free movement and flexible working work-life balance are among the leading causes behind the dramatic labour drain in hospitality industr y

Attracting and retaining Chefs is the Achilles Heel of running a hospitality business

The ‘ new normal’ job market has evolved to working from home , shor ter hours and weekends off Desk jobs and transpor t are attracting hospitality workers by the droves with higher pay and a better work-life balance

Many EU-nationals who worked in the industr y have either returned to their home countries, or have chosen other occupations after gaining UK

settlement

Much of UK’s hospitality industr y to date has been shaped by migrant labour

It seems only those coming to UK for a better life have the motivation and willingness to work in demanding roles, and at reasonable salar y levels

The government has modified skilled worker immigration allowing employers greater scope to hiring foreign nationals

Whilst the bar for EU nationals has raised it’s been lowered for non-EU nationals This has made it unattractive for EU’s due to visa costs However, it remains appealing to people from non-EU countries who have a different perspective of coming to work in the UK

Goldstar Chefs are nationwide recruitment organisation and hospitality immigration specialist busy procuring skilled Chefs from around the world for UK’s varied and diverse hospitality industr y Sectors include Restaurants, Hotels, Events Caterers, QSR brands, Pubs and any foodser vice operation that needs Professional Chefs

Goldstar Chefs gives you an optimal and cost effective staffing break-

Protect Your Pavement Licence

not require separate planning permission Be aware these Pavement Licences are due to expire on 30 September 2023

through that can transform your business Discover the most potent and productive avenue to attract and retain Chefs

Our team are intuitive business-minded people who are on your side , who understand your problems, see what others can’t, and give you solutions, answers and of course , the Chefs you want

You too can have dedicated professionals who are passionate committed and be assets in your business Chefs specialising in Worldwide cuisines as well as British are ready and waiting

You get more than CV’s You will see skill demos on video as well as other visuals We do meticulous skill checking, and enable your direct involvement in the vetting and selection process You get superior practical knowhow and simply the best care and attention

Are you having Chef headaches? The cure is Goldstar Plus Contact us now, we ’ re at your ser vice 24/7 We will visit you in person any where in UK

Make the call and get your life back!

Call 0203 930 8969 or www goldstarchefs co uk

outside seating on an area owned by the local authority, it will need authorisation In the past, that has been by a Local Authority Highways licence but the pandemic saw the introduction of what was originally intended as a temporar y scheme to help with business recover y after lockdowns with a favourable new lower cost, fast-track Pavement Licence system which does

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

NOT YET GOT A PAVEMENT LICENCE?

Why Use a Specialist Hospitality Consultant?

Answer:

With over 30 years of industr y experience in the

sector, The Bowden Group’s Managing

David Hunter will work with you to address the following

If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system To be eligible, your business must use (or propose to use) premises for the sale of food or drink for consumption on or off the premises Such businesses include pubs, cafes bars restaurants snack bars coffee shops and others A Pavement Licence allows furniture on a designated area of the highway (which includes a pavement) for your customers to eat and drink in that area

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

figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you MANAGING PEOPLE

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:

• their own application form and payment methods for the £100 fee their own cr iter ia for the public notice

• spec fic requirements for the accompanying documents and plan

their local conditions whic h you will have to comply with

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

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

ed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development

MARKETING

Our

Managing people brings with it a whole set of new skills that are now need-

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