CLH Digital - Issue #180

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Once again it is good to lead with some positive news!

In a world of rapid change and for want of a better phrase many “challenges” there are cer tain constants that anchor us to a sense of community and tradition

One such constant is the local pub a place where we often say friends gather, memories are made , and a sense of belonging is nur tured The British pub is an institution, and for countless communities across the countr y, it is the hear t and soul of their neighbourhood

The sector has taking a battering in recent years

Without wishing to sound too contentious, the disaster that was COVID lockdowns brought immeasurable harm to the sector, after which energ y costs, inflation, and high interest rates have all taken their toll

That said, the government appears to be recognising, (although long overdue), the impor tance of this cultural cornerstone and is taking action through initiatives like The Community Ownership Fund to bolster local pubs

Local pubs have long ser ved as more than just a place to enjoy a pint; they are hubs of social interaction places where people come together to celebrate commiserate and connect They are venues for live music , quiz nights, and community meetings Pubs are also essential to the local economy, providing jobs and suppor ting other local businesses

However, the past decade has witnessed a decline in the number of these cherished establishments, with many struggling to stay afloat due to various economic challenges and changing societal trends

The government s commitment to levelling up the countr y includes recognizing the impor tance of local pubs and their pivotal role in fostering community cohesion The Community Ownership Fund, established as par t of this initiative , is a beacon of hope for many pub owners and patrons alike

Grants and suppor t to community groups interested in taking over and running their local pub, are always welcome , effectively giving communities a say in the fate of their cherished gathering places

This initiative is undeniably a step in the right direction, but there is always room for improvement Hospitality leaders and pub organizations have offered valuable insights and suggestions for the government to enhance its suppor t for local pubs:

1 Consider fur ther tax breaks or incentives for pub owner s who actively engage w th their communities Tax incentives could encourage more pubs to adopt community-centr ic models ,

The Caterer Licensee & Hotelier News Group is published

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

when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any

permission is obtained

material is

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emphasizing their role as more than just profit-dr iven businesses

2 Invest in training programs for pub staff to ensure they can offer top-notc h ser vice and ma ntain the unique atmosphere that makes local pubs special

3 Simplify the process for communities to access funding and take owner ship of their local pubs

Streamlining bureaucrac y can make it easier for nterested par ties to save their pubs from c losure

4 Recognise the impor tance of diver sifying pub ser vices Suppor ting pubs that provide food live enter tainment, and cultural events can make them more appealing and economically viable

5 Encourage local counci s to work c losely with pub owner s and community groups to develop strategies for preser ving and rejuvenat ng local pubs Local pubs are not just businesses; they are cultural treasures that bind communities together The government's commitment to The Community Ownership Fund is a commendable step in preser ving these vital institutions By incorporating the suggestions from hospitality and pub organizations, the government can go fur ther in ensuring that local pubs remain vibrant centres of community life

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

Levelling Up Funding Boost to Support “Cherished” Local Pubs

(CONTINUED FROM FRONT COVER)

Jacob Young, Minister for Levelling Up, said: Our priority is to suppor t communities and deliver oppor tunities right across the countr y, which is why we ’ re investing £12 3m to secure the future of cherished community institutions ”

SUPPORTING COMMUNITIES

These places – from pubs to historic railway lines – are the golden thread which run through our social fabric and keeping them going is vital for suppor ting communities

Other projects which have received funding include:

• Lordsfie d Sw mming Club in Hampshire , a vo unteer-run fac lity wh c h will be sustained for the future with an £835,400 grant so it can provide low-cost swimm ng to local sc hools and the wider community

• £1 2 million to secure the future of four pubs , inc luding the Vale of Aeron, so they can continue to pull pints for loca s

Knutsford Market Hall in Cheshire received £560,000 to ensure it continues to host and suppor t a number of small businesses

• Ster ts Theatre in Cornwa l will be restored with £300,000 so that it can resume its community and professional performances

• The Margate Sc hool in Kent will be able to under take essential repair s with £400 000 that will secure a long-term future for the not-for-profit ar t sc hool

• Dar tford Gym and Youth Club will undergo essential refurbishment w th £244,920 to restore it as a space for local sc hools , c lubs and community organisations to engage in spor t and social activit es

£8 MILLION FOR 36 PUBS

The Community Ownership Fund has now given £49 3 million for 195 projects across the UK This includes almost £8 million for thir ty-three pubs so that local people can still go to their beloved local, and £14 6 million for sixty six community centres so they can continue to play an impor tant role in people’s lives

The latest round of allocations includes £770,057 for three projects in Wales, £992,825 for four projects in Scotland and more than £1m for four projects in Nor thern Ireland

Changes which came into effect for this round of bids also meant that all projects could bid for up to £1 million in funding, not just spor ts clubs, and the amount organisations needed to match fund decreased to only 20%, to allow more places to benefit

The George pub in Kent previously benefited from a £250,000 grant from the fund, which allowed it to reopen in May 2023 The pub shut during the Covid-19 pandemic and the owners decided to sell up and retire , but locals were able to get the doors open again because of the funding and are now planning for the future

HEART OF COMMUNITY

Local resident Alex Withington said: We’re going to have a café that opens during the day too When we did a sur vey, a lot of people said they wanted somewhere during day to use as well

We’re also looking to have a petanque area and a community librar y in the pub We’re just so happy to have helped restore The George to the hear t of Bethersden for our community

The Community Ownership Fund is currently open again for bids and will close on 11th October 2023 and groups are being urged to apply for up to £2m in funding for the ver y first time

In July government announced £1 44m for six projects across Wales as par t of the UK Government’s Community Ownership Fund Pubs in Wales received £694 250 from the Community Ownership Fund allowing them to stay open and ser ve the needs of local people

The Cross Inn and the Tafarn Cr ymych Arms in Pembrokeshire will receive £244,250 and £210,000 respectively and are among six projects across Wales to receive UK Government funding

REALLY POSITIVE NEWS

UKHospitality CEO Kate Nicholls said: “This £12 3m in funding, with £1 2m earmarked specifically for four pubs, is really positive news For the pubs in receipt of grants this will no doubt prove a lifeline at a time when trading can be tough and enable them to continue ser ving their communities

In addition to this, the boost to tourism that will come from the new tourist railway line in Yorkshire , which is to receive £1m to rebuild the line between Keighley and Oxenhope will be a massive boon to hospitality businesses of all kinds in the region Local hotels, restaurants, pubs and attractions will be able to look positively to the future and invest in job creation and the local area

“This kind of targeted government investment is crucial to suppor t hospitality, both directly and indirectly, and we hope the sector can continue to benefit from initiatives like the Community Ownership Fund ”

The team beh nd the Vale of Aeron pub whic h has received £300,000 from the Community Owner ship Fund

Supporting the Mental Health of a Hospitality Workforce

By Daniel Stander, employment lawyer and cer tified mental health fir st aider at Vedder Price LLP (www vedderprice com)

The above numbers make for difficult reading From an employment perspective , failing to take a pro-active approach to the wellbeing of staff risks raising the likelihood of poor performance , sickness absences and misconduct This can result in problems with employee morale retention and at worst, the risk of claims arising which can damage a business’ finances and reputation

With that being the case , how can employers in the sector best respond to this escalating issue?

THINK ABOUT CULTURE

From a global pandemic to a cost of living crisis, employers in the hospitality sector have had to contend with a perfect storm buffeting their organisations in recent years as the stresses and strains impact on their workforce’s wellbeing and resilience

THE NUMBERS ARE IN…

Research from the Royal Society of Public Health repor ted that more than 84% of hospitality workers people have experienced mental health issues during their career, and 62% do not think the hospitality sector takes care of its employees According to another recent repor t, 80% of hospitality workers want more proactive wellbeing suppor t from their employer

Employers are recommended to take steps to foster a more inclusive culture that allows employees to feel safe and more confident engaging in difficult and sensitive discussions around their wellbeing This can include senior management leading by example by reviewing the working environment for wellbeing “hot spots” and putting policy and procedural mechanisms in place dedicated to promoting a more positive environment Additional measures such as regular check-ins from managers, encouraging employees to take their annual leave entitlements ensuring workers take proper rest breaks, and actively managing the distribution of work fairly and equitably are just a few ways in which businesses can star t to do this Those who do so stand to gain a competitive advantage by being more likely to retain existing employees and attract new talent, something that has par ticular resonance for Gen Z workers where there is a sense that issues around fairness and ethical behaviour in the workplace have changed significantly

INVEST IN TRAINING

In order to mitigate against the potential pitfalls associated with a perceived lack of suppor t, and to set about creating a more sustainable business that is fair robust and built to last hospitality employers should

also consider investing in high quality training for staff on the early warning signs of mental ill-health including being able to pick up on often subtle changes in a person s emotions or behaviours which might indicate they could benefit from a wellness check-in and potentially signposting to appropriate forms of suppor t

BOLSTER YOUR EMPLOYEE BENEFITS PROVISION

Considering a range of preventative-leaning options in terms of benefits provision can be helpful Whether this comes in the form of financial suppor t like implementing a policy whereby employees can access a percentage of their salar y early each month, or physical and mental provision through employee assistance programmes or discounted g ym memberships these are all ancillar y suppor ts to an organisation’s wellbeing strateg y

TAILORED RESOURCES FOR HOSPITALITY EMPLOYERS

Employers who recognise the impor tance of good mental health in the workplace but who may never theless be concerned about the financial implications of doing so are also recommended to consider a new toolkit produced by the Institute of Hospitality (IOH) and the charity, Mind The toolkit provides a range of resources to help individuals across the industr y tackle mental health issues in the workplace , including information on physical, mental and financial wellbeing

It is clear that effor ts to improve mental health in the sector require urgent suppor t As the IoH and Mind have demonstrated, help is at hand, and employers need not face these issues alone in their effor ts to build a happier healthier and more productive workplace

Punch Pubs & Co Announces Their Lifetime Achievement Winner At Their National Publican Of The Year Awards

A much-loved Publican from Surrey has become Punch Pubs & Co’s Lifetime Achievement winner at the pub company ’ s National Publican of the Year awards

Publican Diane Crathern of The Richmond Arms in Godalming received the award at a glamorous Oscar-style ceremony which saw more than 200 guests attend

Hosted by Punch Pubs & Co at their Bur ton-On-Trent headquar ters, it was this award in par ticular which left guests in the room feeling nothing but pride and admiration

Lovingly known as Aunty Di , Diane first took over the pub with her late husband Stephen in 1982 She has since become a stalwar t of the community and is adored by her team, who she says are like her extended family

With huge pride and passion for the Richmond Arms, Diane still loves to be behind the bar and her enthusiasm for the beloved pub and the community still shines bright

Whilst delivering Diane’s award, Punch Pubs & Co CEO Clive Chesser said: “I’ve had the pleasure of visit-

ing Diane’s pub on several occasions and I can tell you when you walk into her pub you instantly feel a sense of warmth

“You could and people do lose time in this beautiful traditional pub because you ’ re made to feel at home Diane thoroughly deser ves this award; she has been a stalwar t within her community for over for ty years, and is quite simply an inspiration to anyone who wants to run a bloody good pub ”

As Diane s name was announced, the room filled with raucous cheers and applause and guests took to their feet to honour the ver y special Publican

Speaking on behalf of her win, Diane who on the night was noticeably overwhelmed by the room ’ s response said: “I was absolutely amazed, I didn’t expect it at all Last year I celebrated 40 years in the pub, which I credit to having good family, good friends, and suppor t around me I also have a fantastic team, our chef Anne has been with me for 39 years and Joe , our Bar Manager has been here for 20 years It is a special pub and it feels lovely to have that recognition ”

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On Premise Gets A Fifth Week Of Year-On-Year Drinks Sales Growth

Drinks sales in Britain’s On Premise last week were ahead of 2022 levels for the fifth week in a row, despite the September heatwave coming to an end

Average sales in managed venues in the week to Saturday (16 September) were 7% ahead of the same period last year, CGA by NIQ’s Daily Drinks Tracker shows It follows a year-on-year leap of 16% in the previous week as temperatures soared though growth was more modest at around 1% over the for tnight before that

Sales were ahead of September 2022 on ever y day of last week, peaking at 12% on Thursday A run of good weekends continued with growth of 6% and 5% on Friday and Saturday

Cider was the best performing categor y for the second week in a row, with sales 17% ahead of last year Beer was also in double-digit growth at 10% while soft drinks (up

7%) and wine (up 5%) weren’t far behind However, the spirits categor y continued a tough year of comparatives with a 3% dip in sales

It s encouraging to see solid year-on-year growth in drinks sales despite the end of the heatwave , and it goes some way to making up for the washout of August, says

Jonathan Jones, CGA’s managing director, UK and Ireland “News this week that inflation has eased and interest rates have been held will raise hopes that consumers might be able to spend a bit more freely in the final few months of the year though real-terms growth will continue to be hard won ”

Historic Greene King Pub Reopens After Fire

The Axe & Compasses in Arkesden, Essex has reopened after a devastating fire caused by an electrical fault burned the pub down more than a year and a half ago

The pub was officially reopened by Greene King Pub Par tners Managing Director Dan Robinson, alongside operators David and Emma Christou whose family have run the pub business for more than 30 years

In total more than £1 6 million has been invested to repair and reopen the Axe & Compasses back to its former glor y

The attention to detail with the re-build has been second to none , with key aspects such as the pub’s historic chimneys being removed and rebuilt brick by brick, and the discover y of the pubs original

floor which has now been conser ved and re-laid

As par t of the pub s rebuild, modern technologies have been incorporated with the inclusion of a heat pump and a solar thermal system – uniting tradition and heritage with an eye on the future

The considerable investment in the pub has also been an oppor tunity to enhance its exterior, including upgrading the outdoor trading space so customers can enjoy the pubs garden all year round

Operated by the Christou family for over 30 years, originally by Themis Christou and in more recent years son David and daughterin-law Emma Christou, the Axe & Compasses has long been known in the local area as an excellent pub with fresh food, great ser vice and the community at its hear t

Experienced Hotelier's Perspective On Business Rates

In recent years, SMEs, including those within the UK hospitality sector, have faced a multitude of challenges The hospitality industr y has long been a significant contributor to the UK economy and recently it has weathered a series of storms star ting with the COVID-19 pandemic and more recently soaring inflation, and high energ y costs, not to mention the highest interest rates for decades

For some , there have been fleeting glimpses of recover y, although, the persistent unpredictability of inflation remains and the recent rise in interest rates continue to be a concern Another pressing challenge which looms on the horizon is the ending of business rate relief in April 2024

To alleviate the strain on businesses during the COVID-19 pandemic , business rate reliefs were introduced in the March 2021 Budget These reliefs were made available throughout 2020/21 and extended into 2021/22 In Autumn 2022 the Government announced a comprehensive suppor t package of £13 6 billion, including a freeze on business rates In usual times, these would have typically increased annually Now, this relief is set to expire , and based on current projections, business rates are poised to rise in April 2024 due to the government's "multiplier" system, linked to inflation

Inflation fell to 6 8% in July, there are concerns it may rise again , potentially subjecting SMEs to higher costs

The impending end of rate relief and the association with the inflationar y multiplier could push many SMEs in the hotel and leisure sector to evaluate the commercial value of trading

Business owners across the sector are tr ying hard to not pass on costs to consumers, these potential further increases will leave them little choice , though there is a ceiling as to consumer affordability – finding the balance is key Recently Stonegate , Britain’s biggest pub chain, announced it will charge 20p extra per pint during peak hours, to ensure they can keep up with increased costs / additional staffing when the pubs are busy It is likely consumers will experience a knock on effect with other SME’s looking for ways to increase prices to combat the significant uplift in operating costs

As a significant contributor to the economy the hospitality and leisure sector requires the tools to thrive

by Lionel Benjamin, cofounder of AGO Hotels (www.agohotels .co.uk)

Between March and May 2023, the number of people employed by the industr y reached 3 5 million, with the ONS citing the sector as the biggest driver of job growth for the wider UK economy A repor t by UKHospitality and Ignite Economics earlier this year found over the past six years hospitality has increased its annual economic contribution by £20bn, to £93bn, with the possibility to drive a fur ther £29bn and 500,000 new jobs by 2027 only if the sector is suppor ted with the right tools It is imperative the Government considers this before announcing potential tax increases

Prominent voices in the hospitality and leisure industr y, including UKHospitality, are advocating for change

The British Retail Consor tium penned an open letter to Chancellor Jeremy Hunt, urging him to freeze the business rates multiplier AGO stands in solidarity with its peers in the hospitality industr y and asser ts while a shor t-term freeze is crucial, the entire business rates system requires a thorough overhaul This inflexible system dispropor tionately affects SMEs, especially when external factors like interest rates and energ y costs are wreaking havoc on their financial stability hindering their recover y effor ts

Business rates, in their current form, represent a tax burden without necessarily delivering tangible benefits or reflecting a business's ability to prosper Perhaps it is time to transition to a performance-based system, aligning taxation with a business s profitability and economic realities Regardless of the approach, a re-evaluation of the criteria determining business rates is urgently needed

The rigidity of business rates is par ticularly damaging to the hospitality sector given its pronounced revenue fluctuations tied to seasonal changes A potential solution could involve the Government introducing temporar y reductions in business rates during off-peak seasons or during economic crises This would enable businesses to manage their cash flow more effectively, similar to the positive response garnered from the Chancellor s announcement of a business rates freeze in the previous year ' s Autumn budget

With numerous establishments in this sector and others already having closed their doors – 4 600 hospitality firms were repor ted to close between March 2022 to March 2023 due to cost increases – serious consideration needs to be given to not ending the relief in place

As we navigate the challenging landscape for the hospitality sector and SMEs in general, there is a hopeful expectation Government will make the right decisions Whether it involves extending the freeze on business rates or implementing alternative solutions that demonstrate the Government's recognition of and consideration for SMEs' significant role in the countr y ' s long-term economy decisive action is crucial If nothing changes for the hospitality and tourism industr y and the wider economy this will be another significant hit on UK PLC

Only A Pavement Away Celebrates Placing 400 Members Into Hospitality Roles

Only A Pavement Away, the hospitality sector charity aiding prison leavers, veterans and those facing homelessness find employment in the hospitality sector, announced that it had past the fantastic milestone of placing 400 people into roles in the hospitality industr y while raising an incredible £42k at its annual Cook and Dine event last Wednesday

The event held at the stunning Grade 2 listed Freemasons Hall in Covent Garden was attended by 300 hospitality professionals, who were ser ved by over 85 industr y leaders volunteering on the day including, Kate Nicholls, Steve Alton and Nick Mackenzie The event also saw the return of celebrated Michelin starred chef Tom Aikens, who prepared the delicious 3 course lunch enjoyed on the day The event also ser ved as a fantastic oppor tunity to recognise Tom Aikens for his untiring suppor t of the charity and appoint him as the charity’s official Patron It was also announced that the CEO of Only A Pavement Away Greg Mangham who has recently celebrated 50 years in the hospitality industr y, was awarded Prime Minister Rishi Sunak’s daily Points of Light award on Tuesday 20th September, in recognition of the invaluable work the charity has done over the past 5 years

The amount raised, which is still rising, was the combination of table ticket sales, corporate sponsors, and a raffle and auction with companies from across the industr y donating prizes and lots

The premise of this unique fundraising event is simple; to bring ever yone who works in the hospitality industr y together, no matter their background, experience , or seniority, and raise funds to help suppor t people facing homelessness find and forge new careers in hospitality As industr y guests and volunteers

cook together, ser ve together, and dine together

Money raised from this year ’ s event will go towards delivering the resources needed to enable Only A Pavement Away’s mission to provide pathways out of homelessness into purposeful employment within the hospitality industr y The fantastic impact these funds can make on people’s lives was seen first-hand yesterday with the first ever Deborah Moses Bursar y Award being granted to Only A Pavement Away member Levi to help him star t his own food truck business

Greg Mangham CEO Only A Pavement Away said “We are delighted by the success of yesterday’s Cook & Dine fundraising event, where we were once again able to come together and demonstrate the magnitude of the suppor t from our industr y dedicated to helping those facing hardships The money raised at this year ’ s Cook and Dine event is vital in helping us place even more people facing homeless into meaningful employment across this fantastic industr y

“I am honoured to have been awarded the Points of Light award and be par t of placing 400 members into work This is such an impor tant milestone , and none of it would have been possible without the suppor t of the industr y at amazing events such as this I would like to thank all those who attended par tnered and sponsored the event for their huge generosity Thanks also to Tom Aikens our newly appointed Patron who prepared such a fabulous meal for us all with the suppor t of volunteers from across hospitality And congratulations to Levi, for being the first person to receive the Deborah Moses Bursar y Award, this is ver y well deser ved, and we can’t wait to see how you progress in your career ”

Night Time Economy Loses £3.5 Million Due to Strikes and Could Double If Strike Action Persists into the Festive Season

The Night Time Industries Association has is waring how damaging the latest rail strikes in the UK will be for bars, clubs, venues and other night-time businesses, par ticularly if they stretch into the sectors busiest period, the festive season

Michael Kill CEO NTIA says “We are deeply frustrated at the recent announcement of fur ther rail action by the RMT and ASLEF The continued disruptions to the rail ser vices has caused immense damage to the hospitality, events and night-time economy sectors, resulting in staggering losses of up to 3 5 billion pounds This situation is simply unsustainable , and we urge all par ties involved to come to a resolution swiftly ”

“The impact of these ongoing disruptions on our industr y has been severe , and it cannot continue unchecked As the transpor t committee rightly points out, our industries are among the hardest-hit, but we must concentrate our collective effor ts on finding a resolution that ensures the vitality of these sectors ”

“We are par ticularly concerned about the timing of these disruptions, as we enter what is traditionally known as the “golden quar ter ”between October & December This period is crucial for our businesses, as a significant por tion of our annual revenue is generated during this time , and it helps sustain us through the

slower months in early 2024 The losses incurred due to the rail disruptions threaten the livelihoods of countless individuals and businesses within our industr y, with many worried that the continued industrial action could double the current losses to the sector ”

“We call upon all par ties involved in this dispute to prioritise the wellbeing of the night-time economy and hospitality sectors We understand the impor tance of fair labour practices and the rights of workers, but we also emphasise the need for balance and compromise The current situation is detrimental to ever yone involved, and it is in the best interest of our nation’s economy to resolve these issues promptly ”

The Night Time Industries Association is ready and willing to engage in constructive dialogue to help facilitate a solution that minimises fur ther damage to our sector Our members have already faced numerous challenges in recent years, and we cannot afford to shoulder these additional losses

In conclusion, the NTIA implore all stakeholders to recognise the urgency of this matter and work together toward a resolution that allows our industries to thrive once again The NTIA remain committed to finding a way forward that supports both workers and businesses within the night-time economy and hospitality sectors

MP Gets A Taste Of Life Behind The Bar At Melksham Pub

Local MP for Chippenham, Michelle Donelan, got to tr y out what it’s like behind the bar to celebrate the opening of popular Melksham community pub

Michelle Donelan visited the Grapes on Bank Street to celebrate its re-opening following a major investment of £238,000

The pub, which opened on the 10th August, 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 all of the local community

At the helm of the pub is community hero and passionate operator Antoni Pearce , who has lived in the local area his whole life and has fantastic knowledge of the local community Antoni has been able to spend time establishing strong relationships with fellow residents which will enable him to foster a friendly social hub for the Melksham community to enjoy He 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!

“It was great to take Michelle Donelan on a tour of the new look and improved pub A huge thank you for coming down to say hello!”

Michelle Donelan said: “It was great to visit the Grapes and hear from Antoni and Matthew on how well the pub is being suppor ted by local residents since it reopened last month Antoni told me that he is really enjoying getting to know all the local customers and he will be launching a fundraising appeal shor tly to raise money to place a defibrillator outside the pub ”

“Thank you Antoni and Matthew for taking the time to meet with me and show me around the pub If you have not done so already, make sure you pop down for a drink

As well as having a fantastic drinks and enter tainment offer, The Grapes will be collecting food for a local food bank and raising money to suppor t the installation of a defibrillator outside the pub

Matthew Gurney, Operations Director for Proper Pubs, said: The Grapes opening was a fantastic evening, and the pub looks superb! I’m really excited for what the future holds for Antoni and the local Melksham community!”

Champions League Kicked Off to a Great Start with Strong Sales in the On Trade

Earlier this month saw the return of the much anticipated UEFA Champions League as Manchester City look to defend their crown under manager Pep Guardiola

And, yet again, spor t has proven its power in delivering strong footfall and great sales for the UK on trade , despite miserable weather across the board

The welcome return of the UEFA Champions League kicked off the week in style with some exciting games including Bayern Munich outclassing Manchester United in Munich, Real Madrid beating Union Berlin 1-0 with a late winner from Jude Bellingham and Arsenal thrashing PSV 4-0 in their opening game , after a lengthy 6 year absence from the league

Oxford metrics show that pubs screening the games on Tuesday saw an increase in their average number of visitors +12% compared to a usual Tuesday night, with the Nor th East showing the highest increase (+17%), as the Magpies cheered on their team after a 20 year absence from the Champions League On Wednesday pub visitors were up again, and even the turbulent weather didn t deter the fans, as venues showing the game in London saw a +11% increase in footfall versus an average Wednesday evening

Add to this the return of the Europa League on Thursday with Liverpool, Brighton and West Ham all in action, and the trade really saw the benefits of spor t in their pubs, a trend set to continue over the weekend

as the Rugby World Cup star ts to get really interesting

So what did this mean in terms of draught beer and cider sales?

Quite simply outlets that showed the Champions League generated more sales this week compared to outlets with no football showing Over 6 6m pints were ser ved across the UK with Tuesday +31% vs venues with no football

The average pub ser ved 487 pints of Draught Beer & Cider over the three nights, equating to a £2,230 income generator and an additional 88 pints ser ved to thirsty football fans

Ever y UEFA Champions League match from the group stage to the final live over the course of the 2023-24 season will be broadcast exclusively on TNT Spor ts, as will the entire Europa League , meaning real benefits for TNT Spor ts outlets

Alasdair Collis, Commercial Director at TNT Spor ts, comments:

“It is wonderful to see customers returning to the on-trade to enjoy first class hospitality and live spor t The 2023-24 season is already shaping up to be a real winner for licensed venues and we are genuinely delighted to be able to provide our customers with great enter tainment and strong footfall ”

Draught volume data is powered by VIANET

UK’s Restaurant & Hotel Elite Honoured at the AA Hospitality Awards 2023

Picture credits (L-R):

Top: Fingal interior; Cottage in The Woods cuisine; Allium at Askham Hall wine selection; Angela Hartnett Middle: Cail Bruich cuisine; Crockers Tring interior; Chutney Mary cuisine

Bottom: THE PIGgardens; Paul Ainsworth; The Old Stamp House cuisine; Killeavy Castle

The Crème de la Crème of the UK hospitality industr y gathered at JW Marriott Grosvenor House for the AA Hospitality Awards 2023 hosted by AA Hotel & Hospitality Ser vices The glittering awards ceremony, presented by TV presenter and broadcaster Claudia Winkleman, celebrated the UK’s top hotels, spas, restaurants, and pubs and the people behind them

In a dazzling showcase of excellence , the awards hosted around 1,000 guests to honour the outstanding contributions to the UK’s hospitality sector spanning an impressive array of fifteen categories The night s highlights included the crowning of AA Restaurant of the Year, AA Hotel of the Year, AA Accessible Award, AA Spa Hotel of the Year, AA Wine Award, AA Chefs’ Chef, AA Lifetime Achievement Award, AA Sustainable Award and AA Housekeeper of the Year

Simon Numphud Managing Director at AA Media said: “It’s a

delight to be back at Grosvenor House as we mark the greatest hospitality celebration across England, Scotland, Wales and Nor thern Ireland The last year has been tough on the hospitality industr y as we ’ ve felt, like many others, the challenges facing businesses Yet I’m so proud of the resilience , innovation and quality shown by the UK hospitality industr y in response We would like to extend a massive congratulations all the winners and shor tlisted establishments for their hard work, passion, and dedication

The AA introduced the renowned star rating scheme for quality in 1908 and have continued to shine a well-deser ved spotlight on individuals and establishments who consistently deliver excellence to their guests The AA Hospitality Awards, now celebrated as the pinnacle of recognition in the industr y, have once again showcased the innovation, dedication, and brilliance that define the UK’s hospitality landscape As the stars of hospitality continue to rise , these awards have cemented their place as the ultimate authority in recognising excellence , setting the gold standard for hotels and restaurants across the nation This year the AA is celebrating 115 years of recognising excellence in hospitality

The full list of this year ’ s AA Hospitality Awards winners can be found at www ratedtrips com/travel-ideas/discover-all-the-winnersfrom-the-aa-hospitality-awards-2023

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right

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

This is due to inappropriate hiring, legal misguidance and Home Office errors

Large scale non-compliance within the hospitality industr y sectors has become a wakeup call, especially in the current immigration focused political climate The hospitality industr y is again under intense focus as Home Office embark on ‘taking back control’

The extent of unchecked activity has led Home Office to roll out exhaustive retrospective on site legitima-

cy 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 law-abiding 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

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

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

Bristol Hoteliers Cautiously Optimistic About Future After A Strong Summer

The unpredictable weather throughout August did not prevent hoteliers in Bristol from enjoying a strong summer and being cautiously optimistic about the future

Overall occupancy rates for Bristol in August were 79 7%, compared with 74 4% in August 2022; city centre occupancy in August 2023 was 78 4%, compared with 71 9% in 2022; four-star occupancy rates were 81 7% in August 2023 compared to 74 9% the previous year Bristol South and Airpor t also saw occupancy rates rise from 91 9% in August 2022 to 94 8% in August 2023

But the Bristol Hoteliers Association (BHA) has warned that the sur vival of events like the International Balloon Fiesta and Harbour festival is vital to keep Bristol on the map and ensure it remains a destination of choice in future years

Thousands of people descended on Ashton Cour t for the four-day event in August, but balloon fiesta organisers say they face tough decisions over its future because of the increasing costs of staging it

There is no entr y fee to attend the balloon fiesta, with income coming from site fees, sponsorship and parking charges, but this summer there was still a funding shor tfall

BHA Chair Raphael Herzog said: “Our members have repor ted having a strong summer, and August in par ticular was a good month, despite the weather not being as nice as we may all have hoped

“There is no doubt that events like the Bristol International Balloon Fiesta in August and the Harbour Festival in July, contributed to the strong summer They help provide a major boost to many businesses par ticularly those in the hospitality sector

“I don’t think we can emphasise enough how much Bristol needs events like this nor how damaging it might be if they were lost

“These events are enjoyed by locals and visitors alike of all ages and backgrounds and they create a vibrant and exciting atmosphere in the city

“I’m not sure what the solution is – we are living in challenging times – but

I do believe Bristol cannot afford to lose these large events which are so good in so many ways

“As well as the benefits they bring to businesses like ours there is also the ‘feel good’ factor too which we all need

“We have had a decent summer which we are grateful for and are hoping this momentum will remain as our businesses continue to recover from the impact of Brexit and the pandemic ”

£800,000 Refurbishment For West End Pub With Boxing Heritage

Shepherd Neame has unveiled a knockout transformation of its West End pub, the Tom Cribb

Just off Leicester Square in central London, the 18th centur y pub – is named after bare-knuckle boxer Tom Cribb, who became a world champion and ran the pub when he retired from the spor t

Situated on Panton Street, the attractive building with a Victorian façade , has been lovingly restored over 12 weeks, bringing it up to date for 21st centur y city drinkers, while also retaining its unique features and boxing heritage

The £800,000 renovation has seen the pub redecorated outside , giving it a refreshed and inviting look, while inside internal improvements include renovation of the bar and a change to the layout, creating a more open plan feel

Memorabilia paying tribute to the pub s namesake , who ran the pub when it was called the Union Arms in the 19th centur y, has been given pride of place

Managing Director, Pubs, Jonathon Swaine , said: “The Tom Cribb is a well-loved London pub, situated in a superb location, right in the hear t of London It has long held a strong association with bare-knuckle boxer Tom Cribb – once one of the most famous men in the countr y –and we are delighted to conser ve and honour that legacy as par t of this stunning refurbishment

“The Tom Cribb may be small, but it is now punching above its weight in terms of its offer for London drinkers and diners! We look forward to welcoming many more in to see the work we have carried out and enjoy our new offering ”

Improving Guest Experience with Technology

Technolog y is revolutionizing ever y aspect of our lives

From the cars we drive to the smar t speakers we use in our homes, technolog y is innovating at a furious pace The hospitality industr y is no exception, and the pandemic cer tainly accelerated the adoption of technolog y across the industr y From ordering food and paying at restaurants to checking in and booking amenities at hotels, more and more is being done on our mobile phones

WHY SHOULD PROPERTIES CARE ABOUT TECHNOLOGY?

In one word: staffing Nearly ever y industr y is facing staffing shor tages, but the hospitality industr y has been hit harder than any other On top of that, hospitality faces some of the highest employee turnover rates of any industr y According to Hotel Management Magazine , the hospitality industr y in the United States faces a turnover of more than 86% vs a national average of just over 47% The American Hotel and Lodging Association states that 82% of US hotels are suffering from staffing shor tages with nine openings per proper ty on average In the UK, UK Hospitality said that current vacancies are 48% higher than pre-pandemic , and a repor t by Deloitte states that these issues should remain well into 2025

To give some color to this, the highly anticipated Fontainebleau casino and resor t in Las Vegas has been years in the making and is planning a December 2023 opening With less than three months to go, the hotel still has nearly 6,000 positions to fill Lack of staff directly impacts guest satisfaction and, therefore , revenue Tables can’t be ser ved in the restaurant; long lines form at check in, and rooms aren’t cleaned as thoroughly or quickly

SO HOW CAN TECHNOLOGY HELP?

Hotels have turned to robots for room cleaning For the price of less than one staff member they get a robot that can do the work of multiple individuals and is never sick The manager of the Garden City Hotel in Long Island uses robots for room cleaning and catering At a price of $30,000 per unit, they are easily showing their wor th The hotel s guests are back, but the staff is not, so technolog y has filled the gap

By Branigan Mulcahy, Co-Founder and CEO of Virdee (https://virdee io/)

Ordering at a restaurant using one ’ s phone is a fantastic experience There is no waiting on staff to take an order, and the menu is easy to browse A simple scan of a QR code at the tables is all it takes, and the table number is also embedded in the QR code The best par t about the experience is that once you are done with your meal, you simply pay via the phone and leave In the end a hybrid model will likely be the longterm solution where guests who prefer to interact with staff can order from a person while others can order via phone

The elephant in the room is the lack of front desk staff They are the first people guests interact with, and the experience sets the tone for the stay With a lack of staff, long lines and sometimes hours long waits, the result is angr y guests and reduced return business Two forms of technolog y rule here: mobile check in and kiosks Together, they address 100% of guests and enable a fully contactless guest experience Going beyond check in these guest experience apps can follow the entire guest journey from check in and payment to ordering room ser vice and space treatments to checking out and ordering the car from the valet

WHAT’S IN IT FOR THE GUESTS?

Simply put, guests are demanding the option to interact with hotels on their terms, and the pandemic only accelerated that demand Cer tain types of guests, like business travelers, especially want the fastest check in and ordering option 40-50% of guests being business travelers, what proper ty can afford not to adopt new technolog y? Even at luxur y proper ties, where an ever-younger clientele likes to splurge on getaways, guests expect contactless options Technolog y has become an amenity

In the end, happy guests equal successful hotels Investing in technolog y addresses the staffing crisis, improves the guest experience , and increases proper ty profitability

Take A Look Inside New Telford Pub Following £250,000 Makeover

The Bridge Inn on Wombridge Road in Telford has re-opened following a major investment of £250,000!

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete internal transformation giving it a brand-new look and fresh décor, to appeal to all the local community Inside , the pub has been divided into two main spaces – the ‘Lounge’ and the ‘Vault’ which feature brand-new fixtures, fittings, flooring and furniture throughout to give the pub an elevated feel

Outside , the pub hosts a revamped garden area which features brand-new wooden benches newly planted greener y and festoon lighting to make for a welcoming atmosphere

For opening night, customers got to enjoy a buffet along with a live music performance from The June Collins Band, whilst the rest of the weekend saw a packed schedule of enter tainment – including a live performance from Stoke-based singer-songwriter Levi Knapper, and plenty of family-friendly karaoke

Operator of The Bridge Inn Jayne Bushell 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 Bridge Inn hosts a wide range of drinks offers, including cocktails, wine and fizz promotions, as well as a full spor ts package including TNT Spor ts, Sky Spor ts and horse racing Moving forward, Joe and Jayne will introduce regular karaoke , quiz and disco nights, and look forward to suppor ting the local food bank and raising funds to get a defibrillator and a ‘Control The Bleed’ kit installed Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Bridge Inn looks fantastic – the team has worked really hard to ensure it is a success for the local community

On behalf of the Proper Pubs team, we would like to wish our community heroes, Jayne and Joe , ever y success for the future in making The Bridge Inn a fantastic hub of the community ”

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 further filter the water In some cases bacteria can star t to grow on the filter, so it is impor tant to change this filter ever y 4-6 months They remove impurities to around 2 microns in size , such as bacteria moulds and spores

SEDIMENT AND ACTIVATED CARBON FILTERS DON’T REMOVE MICRO-IMPURITIES.

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

These types of finer filtration will remove:

• 1 m cron: Med cal residues suc h as the pill bromine 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, insecticide dust, ead dust, skin flakes

• 0 001 microns: Dust, Pesticides and herbicides , nano-p astics

• 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

Around 1-In-2 Will Travel More, Internationally Only: Research Reveals The Plans, Motivations Set To Impact UK’s Accommodation Industry

When it comes to accommodation in spite of inflation, 84% of British travellers say they are happy to spend money beyond the cost of their room British travellers are also the most resilient in Europe to price increases, and second only to the Chinese among the markets sur veyed, with almost one-third repor ting no impact on their choice of accommodation Regardless of this, the majority of the UK’s travellers will make changes to their accommodation purchasing patterns with package deals and cheaper rooms listed as the two most common ways they will overcome risen costs

Hotel platform Siteminder has released the 2023 edition of the world’s largest consumer research on accommodation, which reveals that, during the coming 12 months, 91% of the world’s travellers intend to travel at least the same amount as they did over the past year, including at least 1-in-2 (57%) who intend to travel more

Additionally, the propor tion of travellers planning to travel only internationally over the next year has more than doubled, from 20% in 2022 to 42% this year Amongst British travellers this rises to 53% making the UK second only to Germany when compared to other European countries, in this regard With regards to Britain s leading source markets, a majority of Americans will travel more than last year, whilst the percentage intending to travel only internationally has more than doubled, with similar figures repor ted amongst Italian, Spanish, French and German travellers Additionally, SiteMinder’s research shows that Asian markets such as India China and Indonesia will also be strong drivers of global growth in international travel over the coming year

These findings are detailed in SiteMinder’s Changing Traveller Repor t 2023, an analysis of more than 10,000 travellers sur veyed across the UK and 11 other countries They underpin the four key traveller profiles shaping the travel plans and motivations that will impact the global accommodation industr y over the coming year :

1 The endur ing explorer : Committed to travelling, regardless of living costs

2 The digital dependent: Reliant on new tec hnolog es and bound to devices

3 The memor y maker : Investing in exper iences , in a roaring ‘20s rerun

4 The conscious collaborator : An open a ly to accommodations and the community

The finding is unsurprising given that, globally, 3-in-4 travellers say that what they need from their accommodation has changed in the last year A ‘great experience ’ and ‘connection with the local culture and community’ are what travellers today want most and, in third place , it is more impor tant now than this time last year that their accommodation provides space for family and friends

Globally, the propor tion of travellers intending to work during their next trip has risen incrementally from 29% last year to 30% this year However almost four-fifths of British travellers do not intend to work on their next trip

SiteMinder’s chief growth officer, Trent Innes, says the research affirms the health of the global travel sector and the critical role played by accommodation providers

“While ‘ revenge travel’ has followed the recent period of disruption, it is clear through our research that travel over the coming year will continue in a planned and sustained albeit considered way, ” says Innes “Contrar y to recent years, we are seeing a stronger intent to travel internationally only even as travellers search for ways to adapt to inflationar y pressures by seeking package deals and cheaper rooms for their accommodation Additionally, we are seeing accommodation providers play a more pivotal role than ever before For 1-in-2 travellers, the accommodation will ser ve as the destination ”

Adds Innes: “Today’s traveller is enduring, digitallydependent and conscious, with a strong desire to create memories for as long as the privilege of travelling remains available to them It is impor tant for the accommodation and broader travel industr y to understand the intentions and motivations of today’s traveller, in order to meet their expectations ”

James Bishop, SiteMinder’s vice president of ecosystem and strategic par tnerships, adds: The growth of

international travel in all of the UK’s leading source markets is an encouraging sign for British accommodation businesses However, to ensure they capture these returning travellers, as well as new travellers from high-growth Asian markets, hoteliers would do well to invest in tools to drive visibility online , as well as ensure a consistent, quality and frictionless digital experience for potential guests, from their first encounter with the proper ty through to booking and beyond SiteMinder’s Changing Traveller Repor t 2023 contains a wealth of information on the expectations of today s discerning and digitised guests broken down by nationality, age , and other demographic data thereby empowering accommodation providers to adapt their offer in line with their target customers ”

While a majority of UK travellers will be tolerant of accommodation providers having lower standards of ser vice in light of staff shor tages, a fundamental finding from SiteMinder’s Changing Traveller Repor t 2023 is that the accommodation sector is perceived to be lagging other industries from a technolog y standpoint

Eighty-six percent of travellers think the accommodation industr y is either average or behind when it comes to technolog y adoption, while more than half (56%) agree that their booking experience and stay could be better if accommodation businesses were more tech-savvy

SiteMinder’s research has found that technolog y use among travellers includes:

AI – more than half of traveller s globally inc luding more than two-thirds of millennials are e ther likely or ver y like y to use AI to generate accommodation recommendations Br itish traveller s are more cautious , with only a quar ter either likely or ver y ikely to use AI to generate accommodation recommendations , however th s r ises to a major ity (51%) among millennials

Social med a – Almost one half of UK traveller s inc luding 85% of Generation Zer s , say social media influences how they discover their accommodation

Book ng websites – while 60% of Br itish traveller s will arrange their accommodation by booking online , more than a third (36%) say they have decided not to proceed with a booking because of a bad exper ience Difficult processes and websites that don’t feel secure are the top two contr butor s to this dec sion

Today s traveller is enduring, digitally-dependent and conscious, with a strong desire to create memories for as long as the privilege of travelling remains available to them Through our research, we now

know that guests perceive the accommodation industr y as being behind when it comes to technolog y adoption As such, accommodation providers should see this as an invitation to invest in modern commerce technolog y that allows them to best cater for current customer needs and expectations,” says Bishop SiteMinder’s Changing Traveller Repor t 2023 is available here

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 oxygen 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 car-

bon 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

Financial Expert Shares Cost Of Living Tips For Hotel Owners, As Energy Bills Rise By 62%

The rising cost of living has undoubtedly had a significant impact on hotel owners across the UK with the latest data from Money.co.uk revealing their energ y bills increased by more than 62% last year

As a result Cam Jaques financial exper t at Money co uk business insurance has provided his insider tips on how hospitality and catering business owners impacted by the cost of living crisis can save money

CAM’S TIPS INCLUDE:

1. Be creative with adver tising and marketing

“Be creative when it comes to adver tising and marketing You can adver tise your business and spread awareness for next to nothing Hand out samples in return for reviews Send out flyers in your local areas Word of mouth is still a great way to adver tise a product and you can get it star ted for cheap by offering discounts on your products or ser vices to get them out there

2 Collaborate with neighbouring businesses

“If you can, look to see if you have any willing neighbouring businesses (as long as they aren’t your direct competitors) who you can split adver tising and promotion costs with For example , jointly promote your businesses on a shared adver tising space , or share your marketing mailing lists You could even share distribution channels and suppliers with businesses that sell complementar y goods or ser vices and are in your local area ”

3. Become tax savvy

“All business owners should also have on their mind any crucial tax deductions they could be entitled to Many businesses already know they can deduct a por tion of their rent and utilities as a business expense , but

some often miss out on many other tax-deductible expenses Travel costs, including fuel parking train or bus fares clothing expenses like uniforms and safety equipment staffing costs for example salaries or subcontractor costs and even things you buy to sell on, like stock or raw materials, can all be claimed as allowable expenses in the UK, so make the most of it!

4. Negotiate

“Negotiate with your suppliers! Many small business owners, especially those with less experience , don’t haggle anywhere near enough You will often be able to get a better deal from your suppliers by negotiating This can include things like bulk buying stock or paying in advance , but often you can persuade your supplier to bring their prices down by doing your research and getting multiple quotes from their competition

5 Outsource non-essential tasks

“In a similar vein, you can outsource work if possible Hiring internal employees is expensive , even if they are inexperienced We know there will be plenty of impor tant things you ll need to keep in-house , but there could also be a good deal of tasks that could be outsourced In today’s modern, highly-digital world, you can outsource much more of your work to outside help

“Things like graphic design, digital marketing, payroll, bookkeeping, and event planning can all be outsourced to agencies or individual freelancers This means you can often save money on this work compared to hiring a full-time employee This will also free up work capacity for your current employees to focus on business growth and strateg y

National Hospitality Day Returns September 29!

A National Hospitality is almost here , just two days away!

National Hospitality Day is a nationwide celebration of the sector the people who work within it, and the suppliers that suppor t them, with operators across the nation pulling together to throw the mother of all par ties, to help the community truly celebrate their hospitality workers and their favourite local businesses!

Organisers are asking the nation to go out to help out the places they love and the people whose livelihoods are literally disappearing Par ticipating venues will collect money for the sector’s five main charities: Hospitality Action, The Licensed Trade Charity, The Drinks Trust, Springboard and Only a Pavement Away – meaning that guests can help hospitality people in crisis, whilst enjoying the places they love

Taking par t is the New Forest Collection: “It’s great to be back celebrating the third annual National Hospitality Day After the phenomenal successes of the previous two our pride and passion for our industr y is greater than ever before ”

“This year, in celebration of our people , we are championing the backbones of our incredible industr y those who continue to go above and beyond in their roles and demonstrate our core Collection values; brave , team, nur ture , open Beginning on National Hospitality Day we will be running four experience days with local New Forest par tners A chance for our people to step out of their comfor t zones, learn a new skill and collaborate as a team Alongside this, throughout September we will be donating £1 from ever y Wyrd Gin and Tonic purchased across our Collection to National Hospitality Day and their suppor ting charities ”

With operators across the countr y prepping new menus activities and fundraising ideas, organisers are ready to celebrate local businesses and the staff that run them this September

For fur ther details visit: https://www nationalhospitalityday org uk/

A New Dawn For Fine Dining? Trencherman’s Guide Heralds A New Era For Hospitality

At the recent launch of the 31st edition of the Trencherman’s Guide – the South West’s original dining guide – Michael Caines MBE, chair of the Trencherman’s committee , said: ‘Many have declared a new dawn for fine dining in this post-Covid world – and this 31st edition of the Trencherman s Guide proves it

In the South West and across the rest of the UK, the dining scene is evolving; there’s no question about it,’ says Michael, a leading light on the South West food scene who owns Michelin-starred Lympstone Manor in Devon, The Cove at Maenpor th in Cornwall, and Mickeys Beach in Exmouth ‘Browse the pages of the Trencherman’s Guide edition 31 and you’ll find, more than ever before , the diverse ways that chefs and restaurateurs are extending their core business to incorporate a variety of dining experiences that don’t compromise on quality

‘From wood-fired pizzas ser ved on hotel terraces to family-friendly beach bars and fish shacks in pub gardens authentic South West dining experiences are reaching an even greater audience , which is fantastic for ever yone – including the region s food and drink producers The ceremony of multi-course meals and starched linen still holds huge appeal to those chasing a real sense of occasion – but it s time to expand our perspective on the definition of the most exquisite dining experiences ’

The annual epicurean bible for the region launched its latest edition on Monday September 25 at Ugly Butterfly by Adam Handling in Carbis Bay with a champagne reception and exquisite four-course lunch This year ’ s guide , which covers the entire South West region from Land’s End to the fur thest reaches of Dorset and the Cotswolds, features 106 restaurants that have surpassed the strict Trencherman’s entr y criteria This year ’ s members range from formal restaurants to dining pubs, bistros and bottle shops

At the helm of the guide is new editor Abi Manning, who describes it as ‘ a true celebration of the best places

to eat in the South West – in their many guises The concept of fine dining isn’t dead but there’s cer tainly a movement towards a more casual restaurant experience , as shown in the guide This is the direction the industr y is now taking – as a result of food and energ y prices putting pressure on restaurants, as well as the cost-of-living crisis for consumers However, quality is still key and we believe a casual meal using hyper-local ingredients cooked extremely well is equally as valid as a multi-course tasting menu ’

Abi points to the 25 new additions to the guide: ‘It’s evidence of the talent that continues to flourish in this food-rich corner of the UK,’ she says ‘The guide – and the independent dining scene – is moving into a new era We’re incredibly lucky that we have such an abundance of incredible chefs paving the way, and along with their teams are finding innovative methods to use the rich produce of our land and sea to create memorable dining experiences ’

The guide launched in style at the event in nor th Cornwall attended by Trencherman’s members and guide par tners Dole , The Eco Laundr y, PKF Francis Clark, Hallgar ten & Novum Wines, Navas Drinks and Trevethan Cornish Craft Distiller y Event suppliers included Yallah Coffee , Matthew Stevens Cornish Fish, Philip Warren Butchers and Otter Valley Farms

A sumptuous four-course banquet was created by four chefs who appear among its pages: Ugly Butterfly chef-patron Adam Handling (and this year ’ s Champion of Champions on Great British Menu), Guy Owen of The St Enodoc Hotel in Cornwall, Harriet Mansell of Robin Wylde in Dorset and Nicholas Balfe of HOLM in Somerset Each chef sought to highlight the bountiful produce of the South West, with ingredients including Somerset lamb, Cornish duck, Dorset dandelion root and Cornish seaberr y

Vacancies Fall By 33% As Workforce Strategy Delivers Successes

Commitments made in UKHospitality’s Workforce Strateg y launched in May 2022, have helped bring down hospitality vacancies by 57,000 at its peak

In a significant update on the strateg y ’ s progress since its launch, the sector now boasts record levels of employment in accommodation and food ser vice with 2 7 million people employed, according to the Office for National Statistics

• The progress update summarises significant achievements over the past 18 months that have helped businesses recruit and develop their own talent, including:

An enhanced par tnership with the Depar tment for Work and Pensions, resulting in the launch of a new employment programme to help the economically inactive back into work

• The major ity of local author ities inc lud ng hospitality in its Local Skil s Improvement Plans

• Launc h of the Hospitality Wellbeing and Development Promise

• Ma or reform of the c hi dcare system by Government

UKHospitality Chief Executive Kate Nicholls said:

“High levels of vacancies have plagued hospitality for years and what this update shows is that huge progress had been made to reduce the overall vacancy rate by a quar ter

“We can’t kid ourselves that the work is complete because there is plenty more to do, but what we can and should do is recognise the achievements driven by our Workforce Strateg y

“Recruitment skills and training working lives image of the sector and infrastructure were pinpointed in the strateg y as key areas of focus and they remain the driving force behind our work

Whether it s the par tnership with the Depar tment for Work and Pensions to help recruit those currently out of work, making hospitality a focus in Local Skills Improvement Plans or making our businesses better places to work through a focus on wellbeing, we can see real achievements in each area

“Being able to see such a significant reduction in vacancy numbers since the launch of the strateg y is hear tening to see and is testament to the work taking place in hospitality businesses across the countr y There’s still a long way to go but I’m confident we ’ re on the right path to making hospitality’s offering top of class across the economy ”

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!

Large Businesses Invest £1 In Every Five To Attract ‘Active Leisure’ Tourism

Large businesses in the UK are feeling buoyant about the economy, with more than three-quar ters (76 per cent) optimistic about their own prospects, and 59 per cent feeling positive about the wider UK economy In contrast, less than a fifth (19 per cent) felt pessimistic This is according to data from the first Barclays Business Barometer focused on large businesses which measures the UK corporate business environment in the hospitality and leisure , retail and manufacturing industries

This optimism is driven, in par t, by the rise in ‘active leisure’ tourism: tourism which is driven primarily by physical activities, such as cycling, running or walking holidays 65 per cent of business leaders sur veyed said these types of trips have surged in popularity in recent years, with more than seven in ten (71 per cent) hospitality businesses seeing an increase in ‘foot’-traffic due to active leisure

As a result, business revenues this quar ter are expected to increase 21 per cent year-on-year – an increase of around £14 9m in revenues per business sur veyed on average – with more than two-thirds (67 per cent) of UK corporates planning high levels of investment over the next 12 months

In fact, the average large business has already invested more than £1 in ever y five over the last year in targeting active leisure customers, through initiatives like offering dedicated accommodations (such as shower facilities or bike racks), interior design upgrades or new product ranges

ACTIVE LEISURE TOURISM SURGE

The rise in active leisure tourism has brought significant benefits to the UK hospitality and leisure sector, which struggled during the COVID-19 pandemic Nearly three-quar ters (74%) of those in the hospitality and leisure sector said that targeting active leisure tourists enabled them to increase their revenues, whilst 64 per cent of business leaders credit its increasing popularity with helping high streets to recover

Nearly seven in ten (69 per cent) businesses also believe active leisure

is encouraging more Brits to visit historic buildings and sites, with tourists adventuring all across the countr y in search of iconic buildings and locations – par ticularly from their favourite films, TV series and video games In fact, 76% of hospitality and leisure businesses with increased revenues repor t that the growth in active leisure allows them to target customers who are fur ther away from where their physical premises are located

A third (33 per cent) of businesses also agreed that active leisure tourism enabled their locations outside London and the South East to benefit from increased footfall

Active leisure tourists are also seen as bigger spenders while on holiday, with businesses agreeing that they were more likely to pay more on retail (37 per cent), drinks (35 per cent), accommodation (32 per cent) and dining (31 per cent), when compared to the average consumer

David Farrow, Head of UK Corporate Banking at Barclays, said:

“The surge in popularity of active leisure holidays in the UK has been a boon for large businesses par ticularly in the hospitality and leisure sector As many more of us visit historic sites and go on more walking trips and cycling tours, businesses in ever y corner of the countr y have the oppor tunity to feel the benefits of these dynamic and growing categories of leisure

This is reflected in the positive outlook displayed by the UK s larger businesses, who expect growth both for themselves and for the wider UK economy ”

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

ADAPTING TO CONSUMER REQUIREMENTS

Over the past fifty years, there has been a huge shift in attitudes towards food and drink Europe’s market is increasingly organic , free-from 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 freefrom, 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

Also addressing the impor tance of conscious and health-focused consumption, Free From Food 2023 will invite a line-up 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

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/

National Pubwatch Extends Free Educational Film Series To Help Pubs

National Pubwatch (NPW), which works to promote safe , secure and social drinking environments, has launched its latest range of free information films to help licensees and Pubwatch schemes

The educational videos offer free advice and help on a range of challenging issues; such as whether Pubwatch membership should be a condition of a licence to how to promote The Ask for Angela initiative

These shor t films, follow the five launched earlier this year, which focused on the role of Pubwatch schemes and their powers

Steve Baker OBE, Chairman of NPW, which suppor ts over 800 Pubwatch schemes, said:

“I hope that this second tranche of films will provide people with an accessible way of obtaining answers to a range of issues I would urge anyone interested in understanding some of

the complex issues faced by Pubwatch schemes, to spend a few minutes watching the films ”

THE FIVE SHORT FILMS, WHICH RUN AT AROUND THREE MINUTES EACH, COVER –

- Should Pubwatch membership be a condition of our licence?

- Can the Pubwatch ban someone who is working in a members’ venue?

- How Can Our Pubwatch encourage active membership of the scheme?

- How can we promote our Pubwatch?

- Can our Pubwatch help promote The Ask For Angela Initiative?

To watch the films in the FAQ playlist at https://www youtube com /playlist?list=PLfg9 Y8V4FIBGuewigG6aKVlUYKVWDEUp

NTIA Warns Destructive Transport Policies Threaten London Nightlife

London’s vibrant community of night workers, commuters, and the tourism industr y are facing an uncer tain future , grappling with the challenges posed by the recent and pending transpor t policy decisions A coalition of concerned businesses representing a diverse cross-section of the city has raised its voice against these measures that threaten the hear t and soul of London

At the centre of these contentious policies is the impending abolition of the day travel card in Januar y 2024, accompanied by the introduction of a tariff for using the Blackwall Tunnel and heightened parking fine charges Additionally, thousands of night workers are confronted with the burden of double payments as there shifts bridge the rigid midnight threshold These changes coincide with the expansion of the Ultra Low Emission Zone (ULEZ), a move that couldn’t have arrived at a worse time , given the prevailing cost-of-living crisis Campaigners have decried these actions as nothing shor t of “outrageous,” as they place the onus of bridging TFL’s funding gap squarely on the shoulders of ever yday Londoners

While the ULEZ expansion ostensibly targets air quality improvement, which in no way should be understated, it’s difficult to overlook that the removal of the day travel card appears to be framed as a revenuegenerating initiative by TfL Especially when data from Transpor t for London (TfL) suggests up to 20million journeys per year would be affected by the change , which would bring in an extra £40million of revenue per year

This shift in priorities has garnered widespread criticism, par ticularly due to the clandestine manner in

which these changes were unveiled Alarmingly, tens of thousands of commuters remain unaware that in less than 100 days the cost of their daily commute could rival their rent or mor tgage expenses

Michael Kill, CEO of the Night Time Industries Association, expressed his deep concerns, stating, “We are deeply concerned about the recent and ongoing transpor t policy decisions, which have significant implications for the capital The proposed removal of the day travel card in Januar y 2024, the expansion of ULEZ aswell as exposure of thousands of night time workers to a midnight threshold double charge under the scheme , has raised concerns amongst both workers, residents, and visitors ”

“These decisions, while ostensibly aimed at promoting eco-friendly measures, which cannot be understated, appear to place an undue burden on ordinar y citizens, par ticularly at a time when many are grappling with a cost-of-living crisis The impact on thousands of commuters tourists and night workers cannot be ignored ”

Kill continued, “Campaigners have rightfully described these moves as ‘obscene’ due to their potential adverse effects on ever yday people Moreover, the secrecy surrounding the removal of the day travel card is alarming, as it leaves many commuters unaware of the impending cost increases ”

The coalition of businesses stands united with those who demand transparency and open dialogue London’s leadership must reconsider these decisions and actively engage with its constituents to find balanced solutions that prioritise the well-being and economic vitality as well of our great city "

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

NEHA Awards Ceremony Acknowledges The Best In Hospitality

The Nor th East Hotelier’s Association (NEHA), established over three decades ago, has announced their ball is to be held at the Federation Brewer y this year, after the membership numbers have increased considerably in the last 12 months

NEHA ser ves as a vital organisation providing invaluable suppor t, guidance and a sense of community to hoteliers and businesses connected to the hospitality industr y

Distinguished as one of England's largest associations of its kind NEHA presently comprises 64 of the most prominent hotels in the region, ser ving as the collective voice of the hospitality sector Its core mission is to advocate for change and question decisions impacting their industr y while ensuring their voices are heard NEHA is committed to simplifying the lives of hoteliers by addressing common challenges encountered in the field

Over 370 guests last year enjoyed the experience at their annual awards ceremony, however it is expected that this years ’ event, on Sunday 26th October will see record numbers of up to 500 attendees who are all there to celebrate the best of the best in the hospitality industr y

The organisation annually celebrates industr y achievements through the Excellence Awards, recognising outstanding contributors at a grand black-tie gala

Guests on the night will be treated to a 3-course sumptuous dinner, live music and compering on the evening is none other than Geordie favourite Charlie Richmond

In collaboration with key regional sponsors, the gala spotlights exceptional individuals in 10 categories, presenting awards to those who have demonstrated excellence despite formidable challenges and celebrates their successes Their objective is to seek out exceptional individuals who have gone the extra mile in delivering outstanding ser vice

Anna Wadcock General Manager of the Maldron Hotel and affiliated with NEHA expressed her gratitude:

“Our dedicated staff have admirably achieved so much again this year and shown that the hospitality industr y is one to be celebrated We extend our hear tfelt appreciation to our members and sponsors for their unwavering suppor t over the years This year ' s Excellence Awards Ball promises to be an exceptional evening for all, and we hope that the event continues to grow over future years "

With the hospitality and tourism industries being the 4th largest employer in the region, NEHA aims to encourage individuals into these professions and make people realise that in them, they can have good, fulfilling careers

The hospitality industr y significantly impacts the regional economy, boasting over 5,350 bedrooms and an expenditure of £78 million on goods and ser vices Hotel revenue alone exceeds £205 million, contributing to an estimated economic footprint of £632 million

Anna concluded: "In an industr y that employs over 3,400 staff and indirectly influences around 11,400 jobs in the region, we invite more hoteliers to consider joining NEHA to ensure their voices are heard and celebrate in the success of the profession "

Highland Business Ends Hospitality Staffing Crisis

-NOVEL WORK-TO-LIVE SCHEME SECURES 100% RECRUITMENT-

A hospitality business on the NC500 has ended a post-Brexit staffing shor tage which reduced trading hours by 29% by introducing an innovative ‘work to live’ programme for staff

The Seafor th restaurant and bar in Ullapool was forced to cease trading 2 days a week during the pandemic when a chronic lack of workers and rental accommodation forced them to slash business hours

Left with no choice , they purchased a local motel in order to attract and accommodate workers

Now they have gone a step fur ther, introducing a programme of benefits including online skills training personal mental health courses free leisure access and optional half days – a switch which has seen them rewarded with 100% staffing levels

The change represents stability for the business but also highlights the creativity involved in attracting –and keeping- hospitality staff in the west highlands

During the turbulent Covid period and with Brexit labour shor tages biting a local ‘staff-sharing’ scheme had to be put in place in Ullapool by local resident, Mamta Patel, which enabled businesses to train and pool casual employees within the community

Thanks to the success of their recruitment innovations, The Seafor th have not required to use the community scheme this year, although they have provided online training for locals and accommodation for staff who could not find rentals

Following The Seafor th s diverse inter ventions in the labour market, all 35 positions required to run the

No More Relying on the Weather

The well-known Brokenwood winer y is situated in the Hunter Valley in New South Wales, in Australia In October last year, the outside terrace of the estate was fitted with an awning system from manufacturer markilux The newly designed open space can now be used for events and wine tastings whatever the weather

“We covered an area of almost 180 square metres in the winer y here in Pokolbin in the Hunter Valley Our solution consists of three markilux markant systems with four folding-arm awnings of the markilux 970 model additionally mounted on the sides and front,”

business, 7 days per week, were occupied during the summer tourist season

Workers received online hospitality training programmes, complementar y leisure access and half-day breaks to promote positive work-life balance , as well as an affordable place to live

Mental wellbeing courses proved hugely popular, with staff also being aler ted to oppor tunities to volunteer and par ticipate in events and classes within the community

The positive recruitment news represents a glimmer of hope with the tourism and hospitality sector in Scotland continuing to battle serious staffing shrinkages

A summer sur vey by the The Scottish Tourism Alliance said 52% of businesses were still in sur vival mode , with 31% citing lack of suitable candidates for jobs as a principal factor

“We experienced both periods of operation and closure during the really difficult time during the pandemic Local businesses faced constraints, with limited operating hours and days available , ” said Delia Keating, Recruitment Manager

“At one juncture , we could only operate five days a week due to staffing challenges, despite having the necessar y jobs and resources This presented significant challenges

This situation underscored the impor tance of our commitment to promoting a healthier work-life balance for our employees We consider our team to be an integral par t of our extended family, and this year, we ’ ve witnessed positive outcomes from this approach in our recruitment effor ts We implemented a comprehensive plan to ensure our staff feel well-suppor ted, rested, and welcomed, which is a core value for us ”

says Neil Marot, General Manager at the Australian subsidiar y This combination offers maximum flexibility to shade the entire area or par ts of it The sun and weather protection system is also equipped with dimmable LED light and infrared heaters The idea was, to be able to use the terrace in the future for a range of events –completely independently from the weather and the time of day Alongside these functional aspects the topic of modern design also played a decisive role in the choice of the markilux products markilux-project.com

Council Fails To Respond To Restaurant Nuisance Complaints

A Brentwood homeowner, suffering years of distress because the council did not properly investigate her concerns about the restaurant next door to her, has had her complaint upheld by the Local Government and Social Care Ombudsman

The woman complained to the council about various nuisances she experienced living next door to the restaurant, including noise , smells, drainage of chemicals into her garden, and excess waste She told the Ombudsman she could not enjoy her home and garden because of the issues and her health had been adversely affected

The woman had been repor ting nuisances from the restaurant to Brentwood Council since 2018 She repeatedly told the council that the restaurant:

-was in breac h of its business licence conditions;

- had failed to comply with a plann ng condition set by the council in 2017 and then continued to complete fur ther developments without planning per-

mission; and

- was causing her significant issues due to these breac hes and associated nuisances

The council investigated some of the woman ’ s concerns and decided there was no statutor y noise nuisance The woman asked the council to visit her when the restaurant was busy and the issues were at their worst, but it did not respond to this request

The council also spoke to the restaurant about issues with drainage and breaches of its license conditions, but this did not change anything and the council did not consider taking any fur ther action

The woman made a formal complaint to the council, but it decided there had been no failings in its planning process, and as there was no evidence of a statutor y noise or smell nuisance , it could not take any action

She continued to repor t issues and escalated her complaint

The council said its decision remained the same

The woman then brought her concerns to the Ombudsman

The Ombudsman’s investigation found the council did not properly:

- consider the power s it had to take planning enforcement action over a sixyear per iod, after the restaurant failed to comply with a plann ng condition the council set to protect the woman s home from being overlooked; - consider the var ious nuisances the woman repor ted via its environmental health enforcement and statutor y nuisance procedures;

- communicate with the woman or respond properly to her complaint The council s teams did not deal with her concerns in a co-ordinated way, whic h meant she had to ra se the same concerns many times with different teams; and

- have due regard to her human r ights whic h entitles her to peaceful enjoyment of her home and land

NTIA Responds to New National Police

Commissioner’s Council Figures on Reported Spiking

New data from the National Police Chiefs’ Council has revealed that there were 6 732 repor ted spiking offences between May 2022 and May 2023 – including 957 needle spiking offences

Figures show there were an average of 561 repor ted spiking offences per month during this period with the policing body stating the data includes modified vapes and food which have been spiked Campaigners are warning that the figures are only the tip of the iceberg as many victims do not come forward as they fear not being taken seriously or feel too much shame

Michael Kill, CEO of the Night Time Industries Association: “As the CEO of the Night Time Industries Association I want to emphasise the significant effor ts that our industr y has under taken to mitigate the risks associated with spiking within night time economy businesses We have always prioritised the safety and well-being of our patrons, and we take any incidents of spiking ver y seriously ”

“The recent data released by the National Police Chiefs’ Council is deeply concerning The repor ted 6,732 spiking offences between May 2022 and May 2023, including 957 needle spiking offences, highlight a troubling trend that we must address urgently It is especially dishear tening to learn that these figures may only scratch the surface , as many victims remain silent due to fears of not being taken seriously or the stigma attached to such incidents ”

“Freshers’ week at universities is a par ticularly vulnerable period, as new students explore the night time economy It is crucial that we create a safe environment for them, and we must redouble our effor ts to ensure their protection Moreover the emergence of spiking involving modified vapes is a stark reminder of the evolving nature of this threat We must adapt our security measures to encompass these new challenges effectively ”

“While we acknowledge the steps taken by some venues and universities to address this issue , it is clear that there is still much work to be done The responsibility for preventing spiking extends beyond our industr y, encompassing the Police , medical ser vices, and the wider com-

munity We must work collaboratively to protect the well-being of all those who engage with our night time economy ”

“This issue extends beyond nightclubs and bars, as the incidents of spiking in house par ties and halls of residence par ties also pose significant challenges These environments often lack the necessar y provisions to manage and prevent such occurrences ”

“As we move forward, we call on the relevant authorities to prioritise this pressing societal issue We need comprehensive strategies that not only include rapid testing, dedicated welfare and active bystander staff, safe spaces at venues, and drink-testing kits but also address the broader cultural and educational aspects of this problem ”

“In par tnership with the Police , universities, and advocacy organisations, we must collectively work towards creating a safer night time economy for ever yone Spiking is a crime that affects victims deeply, with long-lasting consequences for their mental health and well-being We cannot afford to underestimate the impact of this crime on individuals and society as a whole ”

“We echo the call from David Sidwick and Joy Allen of the Association of Police and Crime Commissioners urging university students to be vigilant and look out for their friends during this freshers’ term Together, we can make a difference and create a safer and more inclusive night time economy for all ”

Peak District Pub Entrepreneur Set To Reopen Historic Ashford Arms

Rob Hattersley 39 from Bakewell in the Peak District founded Longbow Bars & Restaurants, an independent hospitality business, shor tly before the pandemic hit After selling his house to fund his first venue , The Maynard in Grindleford, Rob almost went bankrupt after opening just 6 weeks before the first lockdown

However, fast-forward three years and he is preparing to open his third venue in early 2024, The Ashford Arms in Ashford-in-the-Water A beautiful 17th centur y pub at the gateway to this popular Peak District village , The Ashford Arms didn’t sur vive the pandemic and has been closed for the past three years

Rob has under taken the lease on the pub – which was once owned by the Duke and Duchess of Devonshire of nearby Chatswor th House – in August 2023 and has kicked off an extensive 1 5m GBP refurbishment with the ground floor hotel bedrooms gardens and kitchen undergoing a complete transformation

“The Ashford Arms will look strikingly different as it undergoes necessar y structural work and a complete redesign of the restaurant bar and nine hotel bedrooms ” said Rob “As with our other two venues we will

be offering a premium pub experience that ticks all of the boxes; whether visiting the Peak District as a tourist, seeking a pint with friends, a romantic date night by the fire or a lively gathering with loved ones

The Ashford Arms will join The Maynard, which has won numerous awards as a wedding venue , restaurant, and hotel, and The George , an award-winning historic bar, restaurant and hotel in Hathersage , which was frequented by Charlotte Brontë

Rob Hattersley said, “Hospitality was one of the hardest hit sectors in the pandemic and personally I wondered whether I’d ever financially recover I had no choice but to go on Universal Credit in lockdown as the team and I struggled to keep The Maynard afloat

I’m so proud of the team and what we have achieved over the past three years, and there is a great deal of excitement about the new addition to the Longbow family As a Peak District lad, nothing brings me greater pleasure than breathing life into unviable hospitality businesses in my home county I can’t wait to share The Ashford Arms with ever yone whether they are local or from fur ther afield in the New Year ”

Brighton Pier Sales Group Report Sales Fall in “Challenging Environment”

Brighton Pier Group has announced a decline in total revenues due to “ongoing inflationar y pressures ” in its unaudited results for the six months ending 25 June 2023

Total revenues for the Group were £16 2 million (2022: £17 3 million), following a challenging second quar ter as previously announced by the Group The majority of this sales decline was from the Bars division which faced tough comparable numbers, following exceptionally strong trading from a post-pandemic surge in demand in the first half of 2022 Ongoing inflationar y pressures, in par ticular to food, beverage and staff costs have had a significant impact on the Group’s operating margins in the first half of 2023, resulting in lower earnings than in the previous year

BPG’s bars division operates under a variety of concepts, including Embargo República Lola Lo Le Fez Lowlander and Coalition The group is best known for operating Brighton Palace Pier which sales performance was up 2% versus 2022

“As highlighted in our last trading update the group is navigating a challenging environment with persistent high inflation and cautious spending by consumers negatively impacting trading,” says Anne Ackord, chief executive officer of BPG When combined with the ongoing cost pressures, this has resulted in the group recording lower than expected sales and earnings in the first half of 2023

“Trading in the 12 weeks to 17 September 2023 has been fur ther impacted by events outside of our control The regular weekend train strikes in par ticular have reduced visitor numbers on the pier by 18% versus comparable weeks in 2022 Combined with the unseasonably wet weather and the hotel fire that disrupted sales on the pier for the final two weeks of July (two of the top 10 trading weeks of the year) trading has been unusually difficult

“The group continues to be cash generative and has a robust balance sheet making it well placed to weather the macroeconomic challenges and execute its longer-term growth strateg y I believe as a result there is significant upside oppor tunity for the group in a more typical year ”

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!

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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

Festive Ordering with Bacchus Wines PLDC

Bacchus Wines PLDC is a UK-based independent boutique wine wholesaler They sell topquality, award-winning wines at prices that hospitality businesses can appreciate They have excellent relationships with French family-run winemakers, including Château de Parenchère and offer a personal approach to selling wines to the UK hospitality industr y They manage the impor t of wine into the UK solving any freight and trade agreement issues As a smaller firm they offer more flexibility and a personal ser vice

As wine drinkers become more discerning, they seek delicious wines that offer value and provenance from vineyards that they may not be familiar with Bacchus Wines PLDC only sell wines they love to drink from independent estates they know personally and festive orders are being taken now

As consumer preferences change , and after 'cost vs benefit' considerations, their focus leans towards sustainability, wines without added sulphites, and vineyards with provenance

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

Unlike larger wine merchants Bacchus Wines has simplified the wine-selling business for hospitality venues They choose wines that are not faddy, and their selection process is based on decades in the hospitality industr y, so they know what drinkers and diners will enjoy

The small yet perfectly curated wine collection is popular among chefs and hospitality venues Chef & restaurateur Jake S Watkins commented "I have been buying wines from Bacchus Wines for over twenty-two years - when I owned the Michelin-starred JSW Restaurant in Hampshire and since retiring I always receive excellent wines and ser vice " Registering for a Bacchus Wines PLDC trade account is easy and they offer significant discounts to those who sign up for trade accounts just in time for festive ordering

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 AND FUNCTIONAL

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

Embracing the Chill: The Benefits of Utilising Outdoor Spaces in Cooler Months

As winter sets approaches and temperatures drop the idea of dining or enjoying a drink outdoors may seem counterintuitive However, the cold season offers a unique oppor tunity for pubs and restaurants to leverage their outdoor spaces Embracing the chill can lead to a range of benefits, not only for businesses but also for their patrons

EXPANDED SEATING CAPACITY

One of the most apparent benefits of using outdoor spaces in winter is the potential to expand seating capacity By providing heated and sheltered areas, establishments can create a cozy atmosphere that encourages patrons to brave the cold This increased capacity can lead to higher revenue and a more vibrant, lively atmosphere

ADAPTABILITY AND FLEXIBILITY

Utilising outdoor spaces during winter showcases a business's adaptability and innovative spirit It demonstrates a commitment to customer comfor t and a willingness to go the extra mile This adaptability is especially important in times of uncer tainty, such as during public health crises or unexpect-

ed weather patterns

ENHANCED ATMOSPHERE

Winter brings its own unique charm, with the crisp air and potential for snowfall creating a magical backdrop Well-designed outdoor spaces with warm lighting blankets and fire pits can amplify this ambiance offering patrons an experience they can't get indoors This enchanting atmosphere can lead to longer stays and repeat visits

HEALTH AND SAFETY CONSIDERATIONS

In light of recent global events outdoor dining has become increasingly popular for health and safety reasons Providing well-maintained outdoor spaces with proper distancing measures in place can give patrons peace of mind while still allowing them to enjoy the dining experience

MARKETING AND BRANDING OPPORTUNITIES

Embracing outdoor spaces during winter can be a powerful marketing tool Businesses can promote their winter offerings, such as special seasonal

Increase Your Revenue with a Commercial Shading Solution

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

menus themed events and unique outdoor amenities This can attract a wider audience and strengthen brand loyalty among patrons who appreciate the effor t to create a memorable winter experience

COMMUNITY ENGAGEMENT

Outdoor spaces create oppor tunities for community engagement and social interaction Hosting events like winter markets, live music performances or themed par ties can draw locals and visitors alike fostering a sense of belonging and community spirit

While the winter months may bring cold weather, they also present a unique oppor tunity for pubs and restaurants to leverage their outdoor spaces By providing a warm, inviting atmosphere and offering a range of amenities, businesses can create a memorable winter experience for their patrons This not only leads to increased revenue but also builds customer loyalty and strengthens the establishment's reputation within the community Embracing the chill can truly be a win-win for both businesses and their customers

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

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

Keeping Bar Tabs – The Myths & Benefits

CardsSafe specialises in food and bar tabs Their wireless system makes the process professional and secure and helps venues to upsell by allowing tabs to be kept CardsSafe is a proven and genuine deterrent for walkouts and chargebacks It enables staff to upsell, increases trust between the venue and customers, and is why over 5000 brands, including Young s pubs, Hilton Hotels Lord's Cricket Ground and many independent restaurants and bars utilise the system

With more and more contactless, chip & pin or phone sales, it is less likely that customers will be offered to run a tab However, according to VISA, venues that encourage running tabs will have at least 30% higher takings than those that do not

Interestingly, it has never been illegal to retain cards What was unlawful was to allow customers to drink alcohol on credit, i e , run a liquid tab However, the Blair

government repealed this in the latest licensing act, so keeping food and bar tabs is legal

CardsSafe does not store payment details so is GDPR compliant Customers bank details are safe, and it is safer for the card to be placed in a CardsSafe box than left in a till or folder behind the bar

To ensure that the bank card is not stolen or expired staff can run a 1p charge against the card before a tab is opened The EPOS system will alert you if the card has expired or has been reported stolen

At just £9 95* + VAT per unit per month rental, CardsSafe pays for itself The question is, can you afford not to have CardsSafe as a part of your business?

Please visit www cardssafe com or contact the sales team on 0845 500 1040

*Plus , a sign-up fee of £39 95 (p us VAT) for new customers

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

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

Create A Cosy Atmosphere With Chic & Comfortable Café Seating

Comfor table seating that can easily be moved around is a must for any café Trent Furniture supply a fantastic range of café furniture that’s perfect for friends to relax over coffee and cake or a leisurely lunch

The Italia Bistro Chair is a firm favourite for a reason Newly revamped it s now available in a huge range of upholster y fabrics and a choice of stylish dark oak or walnut wood finishes The combination of the timelessly stylish ladder-back design and the comfor table padded seat are perfect for relaxing over a drink Add the Tall Italia Bistro Stool at your counter top dining area for a seamless style statement

Alternatively, the Solero Chair is another great choice for a traditional chair that won’t let you down in either the style or the durability stakes

Both these versatile chairs can be used with different table styles to create a unique look Pair with a cast iron table like the Square Bistro Table for a rustic chic feel or opt for a more streamlined contemporar y look

with a Shaker Table

Emulating classic Parisian café style the Bella Chair is a chic and practical choice for any café interior or exterior Currently with 10% off, and available in nine fabulous colours including mint green, blue , red and silver, this eye-catching chair is precision-welded in high quality steel and easily stackable when not in use It also comes with the option of a wooden or padded seat for enhanced comfor t and the Bella Tall Stool complements it perfectly at your counter tops or poseur tables The Bella Chair is often paired with contemporar y tables such as the Chrome Pyramid Table but is equally at home with more traditional designs To find out more about Trent Furniture s fantastic range of café furniture please call us on 0116 2989 927 or fill in our contact form 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