CLH Digital - Issue #181

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

I was rather perplexed by our lead ar ticle where the Migration Advisor y Committee (MAC) failed to add hospitality workers to its Shor tage occupation List (SoL) and at the same time call for the list to be abolished!

The sector is, as we are all aware , still navigating the “tumultuous waters of post-pandemic recover y ” , with the sector facing several challenges, but one in par ticular - a critical shor tage of skilled labour, especially in the roles of chefs and managers

It is a crisis that is threatening the ver y essence of the industr y and its ability to bounce back to its full glor y, and the exclusion of the hospitality sector from the SoL is par ticularly in the shor t term hugely detrimental to the sector as industr y exper ts and obser vers in our lead ar ticle confirm

Expanding the Youth Mobility Scheme while a laudable long-term solution is insufficient to address the sector's immediate needs

I have been attending seminars in recent months and staff shor tages, par ticularly in kitchens, are raised on a regular basis and rather alarming

Only last year we repor ted here at CLH NEWS that almost half of hospitality operators were cutting trading hours or capacity in order to cope with ongoing staff shor tages, and the loss of business resulting from reduced trading had cost the industr y £21b in lost revenue and an estimated £5b tax loss for the Exchequer

This was revealed by a joint sur vey conducted by UKHospitality, the British Institute of Innkeeping, and the British Beer and Pub Association showing that staff shor tages are forcing one in three hospitality businesses to close one or more days a week

I can confirm this only recently when attending a trade show A pub that we always go to for an early evening bite to eat was not ser ving food on Mondays or Tuesdays!

Aside from being one of, if not the , hardest-hit sectors during the pandemic , the sector is contending with an unfair business rates system, skyrocketing energ y costs, inflation, reduced footfall which has left many businesses barely clinging on, a shor tage of skilled labour which could easily have been resolved in the shor t term appears to be the icing on the cake!

The demand for pub visits, dining out, travel, and leisure activities is skyrocketing, creating an immense pressure to meet customer expectations and this month October is traditionally the month where many Christmas bookings are made However this demand is

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met with a stark reality – a dwindling pool of skilled chefs and managers to staff our restaurants, hotels, and bars

Why, then, has the government not added the hospitality sector to the SoL, a move that could alleviate some of the sector's woes? The SoL is designed to address labour shor tages by facilitating the immigration of skilled workers from outside the UK By not including hospitality, the government is inadver tently jeopardizing the recover y of an industr y that contributes significantly to the UK economy and provides countless jobs

One key argument against adding hospitality jobs to the SoL has been the belief that these roles can be filled by UK residents While it's true that some positions can be , the reality is that it takes years to train skilled chefs and managers, and the current workforce is insufficient to meet immediate demands We can't simply conjure up experienced professionals overnight

This brings us to the Youth Mobility Scheme , which aims to encourage young people from cer tain countries to come to the UK for work and travel experiences Expanding this scheme is indeed a commendable long-term solution, as it promotes cultural exchange and fosters a global perspective However, it falls shor t in addressing the pressing needs of the hospitality sector today

Firstly, the scheme is limited to young people from specific countries, excluding many potential skilled workers from other nations Secondly, the training and development required to become a skilled chef or manager cannot be rushed It takes time mentorship and hands-on experience Relying solely on young and often inexperienced individuals, while valuable in the long run, won't fill the immediate void of skilled labour

For what it’s wor th, I think it's imperative that the government recognizes the urgency of the situation and takes action to suppor t the hospitality industr y/on-trade , and adding hospitality roles to the SoL would be a significant step in the right direction, allowing businesses to hire the skilled professionals they need to sur vive and thrive

While expanding the Youth Mobility Scheme is a positive step for the future , it must be complemented by shor t-term solutions that address the industr y ' s acute labour shor tage

Imagine how much the treasur y is losing out in tax revenue by not at least in the shor t term allowing overseas workers!

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EDITOR

Peter Adams

Hospitality Sector Overlooked in Shortage Occupation List Review

(CONTINUED FROM FRONT COVER)

The list was introduced to help fill vacancies by attracting overseas workers and allows employers to hire international workers on 80 per cent of Britain’s “going rate” for the occupation, down to a minimum of £20,960 a year, which is cheaper than under the main “skilled worker” visa route where employees must be paid at least £26,200 The SOL also allows employers to pay lower visa fees

SLOW PROGRESS

Three years ago MAC recommended that chefs be removed from the list as it said not enough was being done to train a UK workforce but now said while there is evidence of a shor tage of chefs in the UK in 2023,the industr y was making "slow progress " to improve working conditions and attract more domestic talent

The MAC said a "substantial" number of chefs were coming to the UK through the skilled worker scheme and it did not want to push the wages they were offered down by adding the role to the shor tage list

At the same time the body also called for the abolition of special visa rules for shor tage occupations amid concerns of exploitation while providing little value for money In a letter to home secretar y Suella

Braverman Brian Bell a professor of economics at King s College London and chair of the MAC , wrote: “No employer should be able to pay below the ‘going rate’ regardless of whether they are experiencing shor tage

EXPAND YOUTH MOBILITY SCHEME

UKHospitality has urged the Government to implement the recommendation from the Migration Advisor y Committee (MAC) to expand the Youth Mobility Scheme to more countries

The committee , however, did take up UKHospitality’s request to reclassify sommeliers to be eligible for the skilled worker visa route

JUST SELL 5 DRINKS PER DAY AND THE KALEA COST IS

UKHospitality

Chief Executive Kate Nicholls said: “Expanding the Youth Mobility Scheme has been a long-standing ask to help the sector recruit and I m pleased the Migration Advisor y Committee continue to make this recommendation

“It’s imperative that the Government implements this recommendation from its own advisor y body, in order to help hospitality businesses recruit This is par ticularly impor tant in light of the Committee’s refusal to add chefs to the Shor tage Occupation List

“We would strongly refute the Committee’s reasoning behind not recommending chefs to be included on the Shor tage Occupation List, which demonstrates a lack of understanding and outdated perception of chef roles in hospitality

HOLDING BACK SECTOR

“It has ignored the many changes to working practices, including increased pay, better working hours and increased development opportunities since 2020 There is a significant amount of work taking place to recruit and train chefs, but the Committee needs to recognise that these initiatives take time to bear fruit

“The pandemic significantly exacerbated chef shor tages by wiping out two years-wor th of newly trained chefs and this should have been taken into account The Shor tage Occupation List is specifically designed to bridge gaps caused by a shor tage , which is why we’d asked for a temporar y addition

“The Committee’s refusal to add more hospitality roles to the Shor tage Occupation List is holding the sector back from reaching its full potential of creating even more jobs and driving economic growth

“DIFFERENT PLANET”

Raphael Herzog, Chair of Bristol Hoteliers Association, said:“This decision really makes us wonder if the people who sit on MAC are living on a different planet The chef shor tage is a fact and not only in the UK but all around Europe

“Post-lockdown, there were regular repor ts in the media about hotels, pubs and restaurants who were struggling to get their businesses back up and running because they could not recruit the staff they needed

“The hospitality sector was hit par ticularly hard during the pandemic , being among the first businesses to be forced to shut down and the last to be allowed to open

“Add to that the recruitment issues posed by the impact of Brexit, soaring energ y prices, and the cost-of-living crisis, which has reduced the money people have to spend in the hospitality sector and it’s easy to see why we feel so deeply disappointed by the response of the Migration Advisor y Committee

“The BHA completely agrees with the trade body UK Hospitality whose Chief Executive Kate Nicholls OBE said MAC has shown a ‘total lack of understanding of chef roles ’

“It seems MAC is absolutely clueless about what is currently happening in our sector, and rather than help us get our businesses back up and running again, they seem to be putting more barriers in our way and creating more challenges

“We’ve been working tirelessly to tackle our staff shor tages Only recently we held a successful Have A Go At Hospitality event, and earlier this year we provided some state-of-the-ar t equipment to the City of Bristol College to help inspire and train the next generation of chefs There are still over 700 job offers within 15 miles of Bristol for a chef role!

“But it does take time for the results of effor ts like this to provide the benefits we all hope for, and while we work hard, MAC had the power to give our businesses a huge helping hand, but has decided to reject our calls for help

“We feel ver y let down ”

How To Win The Payment Generation Game

By Delia Peder soli, COO of MultiPay Global Solutions (www.multipayglobalsolutions .com)

Despite the rising cost-of-living, research from PwC suggests consumer confidence is growing With finances stabilising more people are feeling ready to spend their disposable income Retirees over 65s, and those aged between 18-34 years old, who less likely to be tied to mor tgages and rents than those in their 30s and 40s, are par ticularly optimistic

This is great news for business However, with both groups having different expectations and demands, striking the right balance and pleasing both groups could be a significant challenge Choice and control are two key elements of improving customer experiences and satisfaction – whether it’s in the products and ser vices sold, how they are consumed and impor tantly how they are paid for

As hospitality and leisure businesses look to futureproof their payment systems, its impor tant to deploy the right strateg y and technolog y that appeals to both groups So where should they star t?

for businesses too

For example , with Pay by Bank, which removes the use of credit and debit cards from the transaction, there are zero interchange and scheme fees As such, businesses can make substantial savings on ever y transaction Fur thermore , there’s no need to clutter payment devices with third-par ty apps as no additional downloads for Pay by Bank to work are required Universally compatible they can also seamlessly integrate with any payment device

In fact if businesses can encourage only a relatively small fraction of their customer base to pay via Pay by Bank, they will feel the benefits Fur thermore , being app-based, Pay by Bank can easily link to loyalty schemes For consumers, this is especially appealing once tailored offers are available to boost oppor tunities for repeat business in the future

AGE DOESN’T ALWAYS MEAN TRADITIONAL

Older generations, especially those over 65 years old, have seen significant changes to technolog y, consumerism, and payment options over their lifetime In a global sur vey by FIS, 71% of baby boomers (those born between 1946 and 1964) repor ted being more comfor table using the same payment methods they’ve always used, such as cash, credit cards and debit cards

Having an array of more common payment methods available for consumers to choose from is therefore crucial in striking the right balance However, FIS’ research also found that nearly half of baby boomers say they also like to stay up to date with the latest payment methods Catering to these customers could also require a similar mindset and payment set-up needed to appeal to more mobile-inclined Gen-Z consumers

MOBILE

FIRST - PAY BY BANK KEY FOR GEN-Z

Propelled by an acceleration in the already existing shift from cash to contactless digital and mobile payments during the pandemic , there is a rapidly growing interest and excitement from consumers in using alternative payment methods (APMs) such as Buy Now Pay Later (BNPL), cr ypto, and Pay by Bank This is especially true for younger consumers According to a global sur vey by card issuing platform Marqeta, 77% of UK Gen Z respondents feel confident enough with contactless payments to leave their wallet at home and just take their phone

When it comes to increasing appeal to younger consumers, mobile-based payment schemes are critical With this in mind, Pay by Bank, whereby customers pay by simply scanning a QR code and opening their mobile banking app, is not only appealing to consumers thanks to its simplicity, but more convenient and cost-effective

DON’T FORGET CASH

Finally, with cash still the second most popular payment method in the UK, after debit cards, UK Finance data suggests inflation and the rising cost-of-living has meant many people are making greater use of cash to manage budgets compared to just a few years ago With the total number of cash payments made in the UK during 2022 reaching 6 4 billion, businesses should be mindful of physical money ’ s continuing impor tance in the payment mix

Ultimately, with a cost-of-living crisis in full swing and customers increasingly more discerning about their spending, all businesses need to focus more than ever on delivering a superior customer ser vice – whatever this looks like for the consumer In the pursuit for speed and convenience , ensuring you are equipped to accept any payment, by any method, is key to pleasing ever y consumer, no matter their age

Footballing Hoteliers Net Over £500 For Charity

Teams from a dozen Bristol hotels netted more than £500 for charity after taking par t in a fund-raising football tournament

The hotels, all members of Bristol Hoteliers Association (BHA), set a goal of raising as much as possible for Bristol Autism Suppor t

It all happened at Lockleaze Spor ts Centre and was won by the team from the Mercure Bristol Grand Hotel

The Leonardo Hotel team finished runners-up with The Bristol in third and De Vere Tor twor th Cour t four th

BHA Chair Raphael Herzog said: “The event was a great success and ever yone had a great time , especially the Mercure Bristol Grand Hotel team, who took first place; congratulations to them

We are hoping to have another football tournament in the spring

Bristol Autism Suppor t is the BHA’s charity par tner for 2023

Mr Herzog said: “Our decision to par tner with Bristol Autism Suppor t was driven by a unanimous desire to encourage change and suppor t for our local communities ”

Bristol Autism Suppor t began as a small pub group in 2012 but has grown into a respected charity with more than 3,000 local families in its network

It is a peer-to-peer suppor t charity for parents and carers of autistic children either diagnosed or undiagnosed, in Bristol

Its goal is to improve outcomes for autistic children by providing their parents/carers with information and timely suppor t while connecting them with other parents and carers, to share experiences, knowledge and provide mutual suppor t with like-minded people

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Businesses Forecast To Pay An Extra £1.56 Billion In Rates Bills Next April

On current predictions business rates bills look likely to rise by a total of £1 56 billion next April, giving unsustainable rises to all sectors of the economy, says John Webber, Head of Business Rates at Colliers

Rates bills rise in line with inflation and are based on the CPI figure for the previous September With CPI announced at 6 7% for August, Colliers are expecting to see CPI figures at around 6% for September 2023, with the result the total tax take from this tax will rise from around £26 billion in 2023/4 to £27 56 billion 2024/5 from next April

This is unless the government steps in and freezes the business rates multiplier

Last year, Chancellor Jeremy Hunt froze the multiplier for the current tax year, keeping it at 51 2p for ever y £1 of a commercial proper ty’s rateable value and 49 9p for small businesses

For ty-four major British retailers have already written to the Chancellor ahead of his Autumn Statement, urging him to do the same again otherwise they estimate an extra £400m will be added to the retailers cost base next year, par ticularly as Covid related reliefs come to an end

However as John Webber points out retail is not the only sector that will be penalised by this unsustainable tax The logistics/manufacturing sector now pays 26% of the total business rates tax bill and has seen steep rises in its rates bills, as a result of the 2023 Revaluation With inflation at 6%, Colliers estimate the sector will see its rates bills rise by around £406 million in April Combined with the revaluation increases, Colliers estimates the Amazon London distribution park in Tilbur y, for example will see its rates bill rise from around £4 7 million in 2023 to £6 7 million from April 2024- a massive £2 million increase- unless something is announced

Similarly, the offices sector is expected to face an extra £354 million in its total rates bill Barclays Bank in 1 Churchill Place in Canar y Wharf, for example , will see its rates bills rise from around £9 1 million this year to £9 6 million in April 2024- a half a million pounds rise At a time when companies are considering their office space requirement, this is cer tainly not going to help the “ case ” for investing in the office

According to Webber such rises are unsustainable “All sectors are suffering from increased costs, whether from increased wage bills, materials or energ y costs They cannot cope with the hike in rates bills too Higher occupation costs will only dampen expansion and growth plans and for many businesses might be the last straw The government must do something Freezing the multiplier for 2024/5 is the first step but only really papers over the issues Ultimately, we need proper business rates reform ”

Webber has been an ardent campaigner for business reform and critical of successive governments that have

totally failed to grab the nettle and just tinkered around the system or put it in the “too difficult box” He believes the current system which provides £32billion gross (£26 billion net) for local authority funding is just unsustainable in current form, with the main issues being that rate bills are just too high and increasingly unaffordable for many businesses

COLLIERS HAS DRAWN UP A MANIFESTO FOR REFORM, THE MAIN COMPONENTS OF WHICH ARE:

The government should rebase the Multiplier to a level that businesses can afford– to say 34p in the £ A lower fairer UBR would reduce the barriers to entr y, help expansion and innovation for businesses and encourage growth It would broaden the tax base , disincentivise tax avoidance and help reduce any gaps in revenue for the Exchequer caused by a lower UBR

Reform the sticking plaster reliefs system Re-basing the multiplier to something affordable will mean that the whole question of the myriad of reliefs can become simplified and resolved, as not so many businesses will need to claim them Ever yone that benefits from public utilities and local ser vices needs to pay something- but at a fair rate maybe star ting at 10 or 15% for the smaller businesses Colliers believes reliefs should be reviewed at least ever y 3 years

Introduce annual revaluations The Government has moved from five-yearly revaluations to three-yearly revaluations, which is a step in the right direction, but in Colliers’ view is not far enough By implementing annual revaluations, business rates bills will accurately reflect the dynamic movements of the market and allow occupiers to benefit immediately from adjustments to rateable values

Reform the appeal system and demand transparency from the VOA The current system makes it too hard for businesses to either access the fairness of their assessments or to appeal them Recent tinkering with (CC A) has only added to the confusion and the request for the annual provision of information from the ratepayer has also added a significant administrative burden

Colliers believes the current system needs to transparent, easy to access for all and allow appeals to be resolved in 12 months, so that businesses can get on with what they do best- running their businesses Webber continued, “In its 2019 Manifesto, the Conser vative Par ty promised, “To cut the burden of tax on business by reducing business rates This will be done via a fundamental review of the system “ With rises of over £1 5 billion looming next year, it clearly has not fulfilled this promise We urge the Chancellor to make a statement and to do it soon ”

The UK Single-Use Plastic Ban is Here

Alastair Cupper, Group Procurement Manager from leading independent procurement provider allmanhall, outlines the changes that come into effect in October regarding the use of single-use plastics , and how it effects foodser vice operator s .

From 1 October 2023, the new ban on single-use plastic will be enforced as law in England and Wales aligning these nations with the rest of the United Kingdom This initiative is a key step in the UK Government's aim to nudge the countr y ' s consumption habits and lessen the impact of plastic waste on the environment

This new legislation aligns with the European Union's directive , established in 2019, which outlines ambitious goals for reductions in plastic usage across Europe by 2025 The urgency stems from the impact of plastic pollution, with its lengthy degradable timeline , inflicting severe harm on the environment, and contributing significantly to greenhouse gas emissions throughout its lifecycle

WHAT IS BANNED?

The for thcoming plastic ban is poised to cover a range of single-use plastic items, including plates, trays, bowls, cutler y, balloon sticks, and specific types of polystyrene cups and food containers These items, often discarded after a single use have been a substantial contribution to plastic pollution and environmental degradation

HOW DOES THIS IMPACT FOODSERVICE OPERATIONS?

Under the new legislation, it will be illegal to provide banned products to consumers from 1 October 2023 Affected caterers and foodser vice providers should be aware that the ban includes:

• P astic dr ink st rrer s

• Disposable plastic p ates – exc luding plates , trays , and bowls that are used as pac kag ng, in shelf-ready pre-pac kaged food items as defined in The Pac kaging (Essential Requirements) Regulations 2015 regulation 3(b) (suc h as bowls and platter s n a frozen meal)

• Single-use plast c cutler y – inc luding single-use plastic knives , forks , spoons and c hopst c ks made of plastic , inc luding standard-size or mini-size cutler y or a combination of cutler y, suc h as sporks

• Expanded polystyrene container s suc h as takeaway food and dr ink container s ARE

COMPOSTABLE AND BIODEGRADABLE PLASTICS SUITABLE ALTERNATIVES?

Concerns have been raised about the potential impacts of compostable and biodegradable plastics in closedloop environments While these materials are marketed as eco-friendly, their effectiveness in real-world conditions is variable , potentially contributing to plastic pollution

SO, HOW CAN THESE PRODUCTS BE DISTINGUISHED?

The current confusion around the disposal of biodegradable plastic products, as well as the lack of infrastructure for dealing with them at end of life , will mean biodegradable plastics will have adverse effects on the environment

A biodegradable plastic is a material that can be broken down naturally by bacteria or other living organisms and returned to the environment without pollution A compostable plastic is similar in that materials are broken down and recycled by mimicking the conditions created by nature Whilst there is no timescale for a product to be biodegradable a compostable material must degrade within 12 weeks And just as biodegradable materials will not necessarily degrade ever ywhere , those that are compostable are so under varied conditions

For food and drink packaging this means that the materials will not biodegrade in home composting conditions, but only in industrial conditions, such as an IVC plant And dependent on counties and councils, the facilities that create these conditions are usually not in place

When reviewing the use of biodegradable and compostable plastics, it is impor tant to consider how to deal with them in the existing system as well as how they will fit into a future circular economy:

ADVANTAGES

Composting provides an alternative to landfill or incineration for products that cannot be rec yc led

Biodegradable plastics could have a lesser impact on the environment if leaked from rec yc ling or collection systems

DISADVANTAGES

Not a true ‘circular economy ’ as the mater al is not rec yc led Some products , for example , single-use food pac kaging, may in fact be more sustainably made from rec yc lable plastic , as long as the product is disposed of correctly

There are industr y concerns about whether or not it is feasible to design a mater ia that will reliably decompose across all environments For example , compostable plastics will likely not degrade in the sea or cold, dr y environments

ADVANTAGES

Better collection, sor t ng and processing nfrastructure , as well as c learer, standardised information for consumer s would help reap the potential benefits of biodegradable and compostable p astics

DISADVANTAGES

Most established biodegradable' products rely on industr ial composting conditions and wi l not degrade n home composting conditions or the open environment

Most compostable mater ials contaminate rec yc l ng streams Additionally, without the r ight separation infrastructure , non-biodegradable plastic can also act as a contaminant in compost

The Government's stance emphasises the necessity for compostable plastics to undergo proper industrial composting for effective degradation The limited industrial composting capacity across the UK poses challenges for managing compostable plastics, and with the latest ban including PLA cutler y, the Government's longer-term plan may be more aligned to 'circular economy ' recycling schemes

Considering these complexities, the ultimate effectiveness of the ban hinges on its coverage of items derived from bio-based, biodegradable , or compostable plastics

Another alternative that might be encountered when exploring sustainable packaging solutions are terms such as " aqueous, " or "water-based" coatings These were initially considered the 'future' in recyclable packaging, promising solutions to recycling challenges and regulator y concerns But what do these terms mean and is the solution sustainable?

Conventional linings to coffee cups like PLA or PE are 'glued' to the paper or sprayed onto the paper, leaving a coating on the paper ' s outermost layer Instead, aqueous lining is painted onto the food packaging material Most of the water-based coating soaks into the paper fibres (rather than forming an outer layer), thus constituting a structural component of the coating

This distinction gives rise to the notion of sustainability, as it is presented as "plastic-free" since it is not either PLA and PE lined, but in fact, this coating still contains plastic polymers as it is made out of par ticles that derive from it such as polystyrene or acr ylic

So why do some manufacturers promote this packaging as plastic-free? Simply because the coating can evade the current legal definition of plastic and accounts for less than 10% of the total weight of the packaging passing the composting and paper recycling tests However when broken down the residual from the paper are plastic par ticles

The latest guidance from the EU Single-Use Plastic Directive (SUPD) stipulates that by the end of 2023, aqueous lining can no longer be considered plastic-free due to the presence of these petrochemical polymers

As a result, it must be appropriately labelled for sale and use within the EU to promote responsible disposal practices

In the UK, the Foodser vice Packaging Association (FPA) has recently expressed the opinion that these claims are misleading consumers and do not comply with the UK Green Claims Code which is similarly aiming at preventing greenwashing in the industr y Whilst the UK stance is not as vir tuous as the EU, the emerging global education and commitment to the environment will lead to enhanced knowledge and hopefully the elimination of misleading marketing

SO, WHAT ARE THE SOLUTIONS?

In response to these challenges various sustainable alternatives are emerging in the market Companies like Vegware and Notpla are at the forefront introducing innovative products made from sustainable materials such as seaweed and plants Notably, Notpla's offerings extend to edible packaging solutions, revolutionizing the concept of single-use packaging Unlike most takeaway packaging, the Notpla coating is made from seaweed, designed to disappear naturally

CUTLERY

As far as innovation in food packaging goes, it may be seen that edible packaging is one of the more unconventional concepts, with the consumer effectively eating the packaging as par t of the product and so eliminating it from causing pollution An example of this innovation is the creation of spoons made from jowar (sorghum) flour, offering a playful and innovative alternative to plastic cutler y While this product can contribute to waste reduction it should be noted that its practicality is somewhat limited with edible cutler y often losing structure when wet

More suitable and cost-effective alternatives to plastic cutler y include wooden and paper utensils Birchwood cutler y is a pre-existing plant-based substitute for plastic Birchwood, sourced from fast-growing trees ser ves as a versatile material capable of withstanding various temperatures Notably unlike bamboo birchwood doesn't necessitate chemical treatments for a smooth finish The tree's inherent strength and rapid growth make it readily accessible in large quantities

Vegware has introduced paper cutler y that is remarkably durable The compressed layers of paper provide a sturdy and unique alternative to banned plastic products

EXPANDABLE POLYSTYRENE CONTAINERS

Expanded polystyrene , often known as EPS, originates from crude oil and is a plastic resin EPS poses numerous environmental issues It cannot be recycled, lacks biodegradability, and tends to break into microplastic par ticles, readily escaping landfills and spreading throughout ecosystems

With bans on EPS already in effect in Scotland and Nor thern Ireland, the impending ban has less attention, as many foodser vice establishments have already transitioned to more sustainable alternatives There are diverse options for more sustainable EPS food packaging alternatives, including Microflute Kraft Board and bagasse packaging

Finalists Announced For Asian Restaurant & Takeaway Awards 2023

Finalists have been unveiled for the annual Asian Restaurant and Takeaway Awards (ARTA), the most prestigious celebration of Pan Asian cuisine in the UK, which this year will be taking place on Sunday 8th October at London’s Hilton Park Lane ARTA 2023 will welcome a guest list of the nation’s most popular Asian restaurateurs alongside MPs, dignitaries,

Chancellor Announces National Living Wage Increase To £11 Per Hour

Chancellor Jeremy Hunt used his speech to the Tor y par ty conference to confirm an increase in the national living wage (NLW) to at least £11 an hour from April 2024

The national living wage presently £10 42 an hour sets out the lowest amount workers aged 23 and over can be paid per hour by law

Younger workers under 23 are paid at a lower rate

The rates are decided each year by the government based on the advice of an independent advisor y group the Low Pay Commission

The Conser vatives said this meant the annual earnings of a full-time worker on the national living wage would increase by £1 000 next year

“Since we introduced the national living wage nearly two million people have been lifted from absolute pover ty ” Mr Hunt is expected to say

“That’s the Conser vative way of improving the lives of working people Boosting pay cutting tax

“But today we go fur ther with another great Conser vative invention the national living wage

“We promised in our manifesto to raise the national living wage to two-thirds of median income – ending low pay in this countr y

The Conser vatives said the move would benefit two million of the lowest paid, with Mr Hunt also expected

to announce that ministers will have another look at the benefit sanctions regime in a bid to get the unemployed back into work

The Chancellor also sought to lower the expectations of those who are pushing the government to reduce taxes with Mr Hunt saying: “I believe in lowering taxes but we don’t know whether that’s going to be possible before the next election at the moment ”

He said any tax cuts this year would be inflationar y, making it more difficult to achieve Prime Minister Rishi Sunak’s promise made in Januar y to halve inflation by the end of the year

Following the announcement Michael Kill, CEO of Night Time Industries Association commented:

“We’re deeply disappointed by the Chancellor’s announcement on the National Living Wage increase , and we see it as a token gesture that’s timed at our industr y ’ s expense It’s nothing shor t of a slap in the face for our already struggling businesses ”“The night-time economy has been battered by the pandemic , with our venues facing closures restrictions and crippling financial losses Now just as we ’ re tr ying to get back on our feet the Chancellor decides to unload the burden of a wage increase squarely onto the shoulders of operators ”

“This move effectively erodes any positive impact from the current business rates suppor t, and it shows a complete lack of understanding of the night-time sector’s fragile state While we suppor t fair wages the timing couldn’t be worse It’s a cynical attempt to score political points at our expense ”

“We call on the government to engage with us, the Night Time Industries Association, and other stakeholders in our sector Let’s discuss a more sensible , phased approach to implementing this wage increase Our industr y is struggling to sur vive , and we need a government that truly understands and suppor ts us ”

Award Winning Restaurant The Hardwick Closes After 18 Years

Chef Stephen Terr y, who represented Wales on the Great British Menu, beating Angela Har tnett in the Great British Menu in 2008, has announced the closure of The Hardwick, in Abergavenny, Monmouthshire , after 18 years

He posted a photo announcing the move reading : ‘The final “Family” last breakfast supper Thank you to all our staff and customers from the last 18 years It s been emotional Onwards and upwards ’

The Hardwick is regarded as one of the best restaurant Wales winning a multiple awards including a Bib Gourmand in the Michelin Guide has also

been named the best restaurant in Wales in consecutive years and has been featured in the coveted Estrella Damm 50 Best Gastropubs list in 2020 Reviews on TripAdvisor where it is described by customers as “ an incredible culinar y experience with absolutely stunning food and incredible ser vice by the ever so friendly and polite staff ”

The restaurant recently fell victim to one of the former employees defrauding £150,234 during her time there and leaving the company in huge debt during the Covid pandemic

Hospitality Spend “Holding Up Well” Study Reveals

Consumer spending in hospitality is holding up well despite the cost of living crisis, according to CGA by NIQ’s new BrandTrack Plus research

The exclusive insight ser vice shows 6 5 pence in ever y pound of consumers ’ spending between Januar y and July 2023 went on out-of-home eating and drinking an increase from 6 2 pence in the same period last year The enter tainment / leisure and travel categories also increased their share of spending in a welcome sign that consumers remain keen to prioritise hospitality experiences even when money is tight

The figures are revealed in the launch edition of BrandTrack Plus, CGA by NIQ s powerful new research tool that combines consumers out-of-home preferences with card spending data to deliver exper t analysis of engagement with key hospitality brands

As well as highlighting more trends in consumers ’ share of wallet, BrandTrack Plus provides impor tant insights into spending at hospitality brands compared to their competitors, with extensive rankings of leading operators by various metrics

Typically, consumers that visit Nando’s spend over a quar ter of their restaurant budget there (27%) and 73% at other competitor restaurant brands Ego (21%) and Pizza Hut (19%) rank second and third for restaurant

groups with the highest level of consumer spending at brand relative to their competitors, while Dishoom, Hickor y ’ s and Hawksmoor score highest for both guest satisfaction and Net Promoter Score

The new ser vice fuses CGA by NIQ’s long-running quar terly BrandTrack consumer sur vey with more than 1 billion anonymised transactions from leading bank and credit card companies to help operators benchmark performance by daypar ts and track key metrics like frequency, spend per head and more It enhances leadership teams understanding of consumer behaviour and identifies ways to grow loyalty, boost engagement and gain share of spending from competitors

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “It’s encouraging to see that hospitality venues have increased their share of consumers ’ spending this year, and it’s testament to the compelling experiences offered by Britain’s restaurants, pubs and bars But in a competitive and fast-changing market, there is no room for complacency Our data consistently shows the close correlation between satisfaction and sales, so all brands need to stay laser-focused on guest experiences and the fundamentals of hospitality Cutting through the noise of data to get actionable insights is the first step to gaining share over the rest of 2023 and beyond and our new BrandTrack Plus ser vice is the ideal launchpad for successful strategies ”

The Landlord Of Edinburgh’s Famous LGBTQ+ Pub, Celebrates 20 Years At The Helm

The Landlord of Edinburgh’s famous LGBTQ+ real ale pub, Alan Nicholls, has celebrated 20 years at the helm

The Regent, with its comfor table sofas, quirky décor and relaxed ambience is one of Edinburgh s most popular pubs, which has amassed a strong and loyal customer base over the years

Offering an open door to the LGBTQ+ community, the award-winning pub was a breath of fresh air compared to what the scene of Edinburgh was offering 20 years ago

Once an Astronomy undergraduate , Alan had no idea that at 40-years-old he would be taking on what is now an iconic pub on the outskir ts of the Scottish capital, which many people both locally and afar desire to enjoy a pint in

Looking back on the last two decades and from recessions and bank crashes to international wars and the Covid pandemic , there’s always been one thing in par ticular that kept Alan going

“I’ve been really for tunate to have a fantastically dedicated and loyal team around me and I ve never felt alone , he said With the suppor t from the team alongside my Operations Manager Chris and ever yone at Punch, I ve always felt like there was somebody holding my hand

I would have hated to be in this industr y alone so even during the most challenging times, I’ve always had a shoulder to lean on Business isn’t the same as when it first opened, things develop and they change but you have to be open to that In this business you must be flexible , aware of what the trends are and how things are going “You couldn’t possibly please ever ybody and you can’t be all things to all people , but as long as you know that, I think anybody could be successful in this industr y ”

Whilst there have been numerous stand-out moments for Alan in the last two decades, he says that he is most proud of being declared the Campaign for Real Ale’s (C AMRA) Edinburgh Pub of the Year 2008 – which was also a first for an LGBTQ+ venue in Scotland – and for becoming a Punch Publican of the Year Finalist in 2022

Community-Owned Pubs Have Increased by 63% Research Reveals

Research from Co-Operatives UK has revealed that the number of communityowned pubs has increased by 62 6% over the last five years

Community pubs involve people coming together to form a new democratic business where ordinar y people can own a stake and where the pub is run for the benefit of the local community

New data reveals impressive growth in this area of the market, considering the backdrop of record pub closures in the wider industr y

Research also showed that credit unions grew revenues by 13 5% and added 40,000 new members in the last 12 months

These not-for-profit financial institutions are owned and controlled by their customers, demonstrating the popularity of fairer and more equitable forms of finance during the cost of living crisis

The study shows that the cost of living crisis is driving the growth of democratic businesses like co-opera-

tives mutuals credit unions and building societies as communities look for fairer more ethical finance options to help at a time of financial crisis

The repor t is the first ever to measure the full size of the ‘Democratic Economy’ in the UK – meaning those businesses and organisations that give people genuine control and ownership

It revealed that there are 9,113 such businesses in the UK with a combined annual income of £87 9 billion

Rose Marley, CEO of Co-operatives UK, said: As we enter the four th industrial revolution, we really are coming full circle , with co-operation at the hear t of economic growth Ever ywhere in modern business, from AI to farming and culture to data, there are co-ops

“This repor t demonstrates the resilience , growth and power of co-operation Ahead of the political par ty conference season, I urge all par ties to move away from business as usual and embrace those democratic business models that are giving people real power, control and a stake in the future ”

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

‘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

UK Hospitality Responds To Creation Of ‘Advanced British Standard’

The Prime Minister announced this week the creation of a new Advanced British Standard that will combine academic and technical education for 16-19 year olds, which, the government says, will put technical and academic education on an equal footing and ensure that all young people leave school knowing the basics in maths and English, Prime Minister Rishi Sunak has announced

The new Advanced British Standard will bring together the best of A Levels and T Levels into a single new qualification Students will take a larger number of subjects at both ‘major’ and ‘minor ’level, with most studying a minimum of five subjects at different levels – for example , three majors alongside two minors Impor tantly, students will have the freedom to take a mix of technical and academic subjects, giving them more flexibility over their future career options

Under the new plans ever y student will for the first time be required to study some form of maths and English to age 18 This will help reverse the long-term trend whereby too many students – par ticularly the most disadvantaged – leave school without achieving the minimum standard in literacy and numeracy This change will bring England into line with other major western economies such as France , Germany, Japan and the USA

Students will also spend more time in the classroom, increasing taught hours to a minimum of 1,475 hours over two years Currently, a typical A Level student in England studying three subjects is taught for 1,280 hours over two years, and a typical technical student for 1,000 hours This is significantly lower than Denmark, the Netherlands, and Norway, all of whom deliver over 1,600 hours Children in Italy are taught for over 1,700

hours and in France and many US states they get over 2 000 hours in the classroom

Responding UKHospitality Chief Executive Kate Nicholls said:

“Putting vocational education on the same footing as academic education is long overdue and sectors like hospitality will stand to benefit when this plan comes to fruition

“With T-Levels being pinpointed as playing a major role in the creation of the new Advanced British Standard, there needs to be rapid development of the hospitality and tourism T-Levels This is essential to ensuring our sector is adequately equipped to benefit from the new system

However, this is a long-term ambition that will take time and there remains the need for shor t-term action In par ticular, reform of the apprenticeship levy to give businesses more control of the funding and flexibility of where it is spent ”

In his speech, the Prime Minister also announced that the rest of the HS2 project will be stopped and replaced with ‘Network Nor th’, with £36 billion of funding

“It’s ver y disappointing that a major infrastructure project like HS2 is being scrapped but investment in transpor t across the nor th of England, connecting cities and improving transpor t links, is positive This investment will benefit commuters and leisure travellers alike , ” Kate Nicholls said

“It is impor tant that the countr y is as interconnected as possible and that infrastructure projects remain under constant review ”

‘No Christmas Strikes’ – Hospitality Leaders Urge Unions

Leading hospitality businesses have joined UKHospitality’s calls for the crucial festive season to be protected and for an urgent resolution to the ongoing rail dispute

Iconic hospitality brands, including Wasabi, Greene King, Fuller’s, and Mitchells & Butlers have signed an open letter, alongside UKHospitality, to the Transpor t Secretar y, RMT, ASLEF and Rail Deliver y Group, urging them to ‘redouble effor ts’ to resolve the ongoing dispute

It comes as fresh rail strikes beginning today are set to cost the sector up to £400 million on top of the £3 5 billion already lost over the last 16 months The letter, signed by 37 leading hospitality businesses, urged both rail unions to make a public commitment to not strike during the critical festive period, to avoid significant economic harm to the sector

In the open letter, the group says: The significance of the festive season to our sector cannot be overstated It represents a crucial time when we traditionally see a substantial por tion of our annual revenue generated, crucial to enabling venues to operate during the quiet months at the star t of the year

“The festive season is a crucial period for our workforce: missed shifts and subsequent lost earnings –

including lost income from tips – would be most acutely felt around Christmas

“We are urging the rail unions to make a public commitment to not strike during the critical festive period Striking would cause significant harm to hospitality businesses, undermine workers’ ability to earn and disrupt the plans of hard-working families across the countr y ”

All types of hospitality businesses have been affected by the strikes, from city centre food-to-go to family-run pubs on the Kent coast

Neil Sebba, Managing Director of Tossed, said the ongoing strikes had been ‘extremely debilitating’ as a business that depends on the flow of office workers

Beds & Bars which operates pubs tourist accommodation and entertainment venues said its sales were down 70% on average on strike days Keith Knowles, its CEO, said its staff were significantly affected in being unable to get to work

Phil Thorley runs Thorley Taverns with almost 20 pubs in Kent and said strikes had ‘decimated’ the number of visitors from London to the Kent coast He said it had ‘deeply affected’ trade

Standing Out and Earning Business: Navigating the UK's Competitive Hospitality Landscape

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

treasures can captivate guests and elevate their experience , leaving a lasting impression and enhancing a hotel’s brand identity

While under taking a complete renovation can be both expensive and time-consuming and thus may not always be a feasible option, implementing smaller, detail-oriented changes can be a surefire way to enhance the unique features of your space For instance as par t of Burgh's rolling renovation, great care was taken to restore its authentic 1920s Crittall windows In turn, when guests now gaze out of the windows to admire the wilderness of the island they are also immersed in the island’s histor y and ar t deco charm Subtle refinements, such as varnishing and maintaining period-appropriate stairs or meticulously polishing and cleaning intricate tile designs, not only transpor ts guests to the beauty of the 20s but elevates their experience

CAPTURING LOCAL CULTURE

In the ever-evolving and competitive landscape of the hospitality industr y, the pursuit of distinctiveness has become a paramount concern for hoteliers The UK presently stands as the vanguard of Europe s burgeoning hotel sector, with a robust pipeline boasting 322 ongoing projects and 45,181 rooms under construction figures that tower over its closest competitor, Germany, by a staggering 50% With new hotels springing up like wildflowers it is impor tant that each hotel can stand out and show off what makes it unique

Setting a hotel apar t is no small feat and may initially seem like a toohard-to-achieve endeavour However, it's impor tant to remember that differentiation does not always require grand gestures or extravagant budgets Sometimes, it is the subtleties, attention to detail, and embracing one ' s unique identity that can truly captivate guests and transform their experience

Hotels should always highlight their attributes, such as architecture and cultural surroundings In doing so, hoteliers can ensure that their hotels remain not just places to stay, but destinations in themselves, a crucial strateg y in navigating the fiercely competitive UK market

BUILDING A BETTER EXPERIENCE

The architecture of a hotel is a silent stor yteller, narrating tales of histor y, culture , and identity Whilst Burgh Island has its opulent Ar t Deco grandeur, ever y establishment possesses a unique architectural signature , which can shape a guest’s experience From sleek and modern designs to rustic and charming lodgings, ever y built feature and architectural element deser ves to be showcased Highlighting cer tain quirks or design

In an increasingly interconnected world, travellers are not merely seeking a place to rest their heads; they are in pursuit of immersive cultural experiences Remarkably, cultural tourism now comprises a significant por tion of all European tourism, with 4 out of ever y 10 tourists in Europe selecting their destination primarily for its cultural allure For hotels the oppor tunity to stand out and distinguish themselves lies in their ability to expand upon this cultural offering

More than ever, hotels should aim to be a gateway to local cultural and seasonal events The allure lies not just in highlighting and educating guests of culture and traditions of the area but also in weaving it into the ver y fabric of the guest experience A location with a deep-rooted heritage , like Burgh Island with its pirate histor y dating back to 14th centur y, can set the stage for such immersive experiences

One of the hotel’s dining options, the Pilchard Inn, was a past hotspot for smugglers and pirates and is allegedly still haunted by the infamous smuggler Tom Crocker The nautical décor and annual celebration of Tom Crocker Day gives guests a glimpse into the island’s pirating past Burgh Island also hosts murder myster y nights, 20s-themed affairs, and live jazz music in tribute to its more recent ar t deco histor y and connection to Agatha Christie From the 1400s to the 2000s, infusing the essence of the locale into your hotel, whether through cultural festivals or historical celebrations can help create an unforgettable and authentic guest experience

PERSONALISED SERVICE

With hotels facing a tough economic climate and the need to fulfil var-

ious technological and environmental standards, guest personalisation can often be forgotten However, tailoring the guest experience is now a universal expectation, with only 16% of guests staying they would stay loyal if their provider fell behind in quality or ser vice Fostering a sense of genuine appreciation and incorporating thoughtful, personalised touches into their experience is pivotal to cultivating lifelong loyalty among guests

While some guests crave solitude and autonomy, others desire a more hands-on approach The key is to strike a balance that caters to diverse needs Whilst technolog y can help with small touches such as creating individual welcome messages when a guest checks in, nothing is better than human interaction to make guests feel comfor table and like they are staying in a home away from home Skilled and attentive staff, such as the amazing team led by Head Concierge Simon James at Burgh Island, can make all the difference Ensuring that each guest feels valued and receives a truly unique and tailored experience is the hallmark of a standout hotel

The hospitality industr y ' s relentless evolution demands that hoteliers continually strive for distinctiveness It's not just about providing a place to stay; it's about offering an unforgettable experience By embracing their unique attributes showcasing architectural individualities capturing local culture , and delivering personalised ser vice , hotels can stand out in a fiercely competitive market and ensure that they remain not just places to stay but destinations in themselves Such tactics are key to success in the ever-evolving world of hospitality

Wetherspoon Opens At Heathrow Terminal 4

Wetherspoon has opened its new unit at Heathrow Airpor t today (Monday October 2)

Star Light opened on the site of the former Carluccio’s in Terminal 4 (airside)

It is the company ’ s 2nd trading unit at Heathrow Airpor t and its 8th airpor t unit in the UK, and the company hasspent £500,000 developing the new unit, creating up to 60 full and par t-time jobs

Star Light has seating for approximately 140 customers

It will be open from before the first flight until after the last flight each day

Wetherspoon chief executive John Hutson said: “We are pleased to have opened Star Light

“We have operated units at Heathrow Airpor t since 1991 and are proud of our association with one of the world’s largest airpor ts ”

The name refers to the fact that towards the end of World War II, land in and around Heathrow was requisitioned for an international airpor t

On 6 December 1945 Donald Bennett landed the first civil aircraft (a 13 seat Avro 691 Lancastrian) named Star Light

In 1946 the new airpor t was officially named ‘London Airpor t’ and renamed Heathrow in 1966

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

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

Lumina Intelligence Research Finds Consumers Remain Value Conscious When Dining Out

The latest research from Lumina Intelligence Eating and Drinking Out Panel (4WE 03/09/2023) has revealed that rising consumer confidence and easing inflation year on year are boosting consumer optimism with more UK consumers having an out of home occasion – driving an increase of +6ppt penetrations

However, frequency has remained flat, with consumers remaining cautious about discretionar y spending The Bank of England’s continual interest rate hikes are impacting rents and mor tgages, causing consumers to cut back on eating and drinking out

RESTAURANTS ARE FAILING TO ATTRACT AT DINNER

Share of dinner occasions grew year on year, although consumers opted for value-led channels including pubs & bars and QSR, which gained +1 1ppts and +1 0ppt share respectively Restaurant share slipped back -0 6ppts

Consumers opted to stay at home to avoid the volatile weather and train strikes, with deliver y share of occasions up +0 7ppts

CONSUMERS ARE INCREASINGLY OPTING FOR DRINK-ONLY OCCASIONS

Drink-only occasions are up +4 2ppts with consumers opting for both pubs & bars and retail channels for this occasion

Coffee & sandwich shops lost the most share (-1 9ppts) due to less footfall because of poorer weather –finer weather being key for coffee & sandwich shops Also, because of the poor weather, fewer consumers had a breakfast occasion year on year (-1 9ppts)

Be At One’s Annual ‘Bartender Challenge’ Has Crowned A Winner For 2023!

The final of Be At One’s Bar tender Challenge 2023 took place recently and saw Megan, from Be At One Richmond crowned the winner of the impressive £3 000 prize The competition reached new heights this year with lots of energetic and technical challenges for all its bar tenders to get involved in

Over the last few months, more than 200 incredible mixologists from 39 Be At One venues across the UK competed for the coveted title of Bar tender of the Year , putting their exper tise and skills to the test

The site bar heats kicked off the competition, which saw the bar tenders going head-to-head in their bars around the countr y, flexing their incredible cocktail-making skills across Be At One’s Impressive and Iconic menu, which includes 150 different mixes! The par ticipants also impressed with their showmanship abilities, to go on to win a place in the area semi-finals

Finding the best of the best across the regions at the semi-finals, ten exper t mixologists were selected to

battle it out in the highly anticipated grand final round, which took place on Wednesday 13 September and was sponsored by the globally acclaimed Pernod Ricard’s Altos Tequila

Helen Charleswor th, Managing Director for Stonegate Group said:

“Congratulations to all the talented Be At One bar tenders who have par ticipated in this exciting competition Our bar tenders consistently strive to be the best they can be and provide guests with an unforgettable experience when they come into our venues We loved seeing the talents of our industr y-leading bar tenders at the final and are immensely proud of you all We want to congratulate Megan on winning ”

The final of the Be At One Bar tender Challenge was held on Wednesday 13 September at Be At One Regent Street, with over 200 individuals in attendance , and winner Megan was named Bar tender of the Year and received an incredible cash prize of £3,000! Runners-up included Abbie from Be At One Norwich, who received a cash prize of £2,000 and Eliot from Be At One Greek Street Leeds who won £1,000

Fuller’s and Cotswold Inns & Hotels Achieve Green Tourism Bronze Award

Fuller’s are celebrating after seven Cotswold Inns & Hotels sites plus five Fuller’s hotels have received Green Tourism Bronze Awards Green Tourism is an internationally recognised third par ty assessor whose awards are an indicator of excellent sustainability practice within the hospitality sector

The Bronze Awards achieved by all seven of its hotels places the Cotswold Inns & Hotels as one of the few hotel groups in the area to have received this accreditation

To achieve the award, Green Tourism assessed the 12 hotels’ entries which covered a range of sustainability topics – including community, experiences and energ y – across its people , places and planet goals

Oliver Rosevear Fuller’s Director of Sustainability said: “This is a fantastic achievement for the teams at the sites who received the award and great recognition of all their hard work Through our sustainability programme , Life is too good to waste , Fuller’s has made great progress – but the sites’ individual actions were key in securing these awards It’s inspiring to see that so many of our team members are passionate about sustainability and bringing that passion with them to their place of work

“The Cotswold Inns & Hotels are popular with corporate bookers and we know that sustainability is often a deciding factor for those bookings There has been plenty of work taking place to improve sustainability at the Cotswold Inns & Hotels It’s fantastic to have this cer tified through a third-par ty assessment by Green Tourism – a well-known organisation – as it demonstrates to existing and prospective customers that we are a sustainable business that cares about our impact on our planet, people and communities

A huge thanks and congratulations to each and ever y one of the hotels team members We re delighted with Bronze Awards – but will be looking for ways to improve fur ther and achieve Silver and Gold next year ” Green Tourism Founder and CEO, Andrea Nicholas, said: “I’d like to add my congratulations to all those involved at the seven Cotswold Inns & Hotels sites and five Fuller’s hotels on their achievement This is due reward for their hard work and commitment We are proud to suppor t Fuller’s and Cotswold Inns & Hotels as they continue to fur ther their sustainability standards ”

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

Bidfood Unveils The Food And Drink Trends Set To Hit The Out Of Home Market In 2024

Bidfood, has announced the latest food and drink trends set to dominate the out of home market in 2024

This year it s all about creating a sense of adventure and providing consumers with the oppor tunity to tr y something new, as well as focusing on authenticity and provenance From interesting flavour pairings, to creative , playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year ’ s trends are tipped to be more exciting than ever!

Catherine Hinchcliff, Head of Corporate Marketing and Insight at Bidfood said: “This year we ’ re excited to see that the trends and flavours surfacing are around adventure and tr ying something new as well as comfor t authenticity and provenance All of which will allow chefs to be creative and have fun when planning their menus for 2024 ”

BIDFOOD’S 2024 TRENDS:

Flavours Less Travelled: Authenticity is one of the key drivers behind this year ’ s repor t with 56% of consumers saying they would pay more for a dish if they perceive it as more authentic This is heavily reinforced in our Flavours Less Travelled trend, giving consumers the oppor tunity to feed their sense of adventure by exploring global cuisines in their most original format Research has shown that the three global cuisines gaining momentum are:

Authentic Caribbean – Expanding across UK cities in the form of restaurants , pop ups and food stalls there is growing demand for Car ibbean comfor t dishes like r ic h spic y stews that feature seafood indigenous vegetables and meats suc h as goat

Authentic Mexican – Although 44% of consumer s have already tr ied Mexican cuisine , they now want to elevate their passion with traditional flavour s and ngredients Familiar TexMex dishes will continue to be popular, but operator s should look towards authentic c lassics like mar inated pork belly tacos or c harred corn elotes w th c hic ken

Eastern European – From hear ty stews to delicious cakes Eastern European food is becoming more well-known and appreciated With their array of flavour s and familiar UK formats , these dishes offer countless culinar y oppor tunities and unique exper iences

BRITISH FUSION: More and more restaurants are star ting to merge different cuisines with each other, but although consumers are becoming more adventurous with new flavours, they are still reluctant to spend money on cuisines they are unfamiliar with In fact 68% of consumers find British fusion appealing with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the

familiarity of British classics Tr y mixing up your Sunday roasts, English breakfasts and even desser ts such as crumble with interesting global flavours

MIND, MOOD AND BODY: This trend centres around consumers shifting priorities when it comes to their health and wellbeing, focusing not just on their physical health but also their mental health and state of mind Almost half (48%) of consumers are looking for foods that directly impact their physical wellbeing, and 71% feel the aroma of food and drink can help boost their mood Take consumers on a sensor y journey with appealing and colourful products to enrich their healthy lifestyle experience but be mindful when it comes to making specific health claims on your menu

RUSTIC AND RURAL: Consumers are making more mindful choices about where and what they eat when out of home Farm to fork concepts provenance and menu stories are becoming increasingly popular Cosy decor, handmade pasta and baker y products, garden salads, heritage produce and open flame cooking are ways operators can tap into this trend

LET’S PLAY: During a cost of living crisis, consumers are looking for something to cheer them up, and provide them with something exciting and out of the ordinar y Colour, playful presentation, novel styling and a touch of theatre will cer tainly tick the boxes to offer the experience desired Mixing flavours is another way of adding novelty and can really elevate a dish In fact, 70% of consumers find the idea of flavour contrasts appealing, with sweet and sour being the most popular

PLAYFUL DRINKS: With social media taking the world by storm, consumers can’t resist taking a picture of their cocktail to post on their accounts, with 43% of 18-35 year olds doing this ever y/almost ever y time To leverage this trend operators are star ting to take their cocktail offerings to the next level creating imaginative theatrical and themed ser ves Incorporating dr y ice colour-changing ingredients and even sparklers will really give it that wow factor!

Ms Hinchcliff added: “Sustainability remains a prominent factor to us as a business and continues to influence consumer decision-making This year, instead of being a standalone trend, we ’ ve incorporated it into all our trends which reflects the way many chefs weave sustainability into ever yday ways of working

“Once again we worked with CGA by NIQ to conduct our own bespoke sur vey and exclusive research We also worked with a semiotician and futurist, Dr Rachel Lawes, to get a steer on how food and drink trends will evolve over the next two to three years, as well as visiting and inter viewing restaurant operators in London and Manchester to see how they are manifesting on the high street ”

Hospitality Rising Hits 250,000 Job Applications In One Year

One year on from the official launch of Hospitality Rising s groundbreaking campaign, Rise Fast, Work Young, the movement has generated 250,000 job applications for suppor ting hospitality businesses

The campaign has now reached more than 50% of people under the age of 30 (its target audience) at least once and has significantly improved the image of the industr y with jobseekers

Thanks to the work of the Hospitality Rising team and its suppor ters, now 1 in 3 jobseekers are considering hospitality as a sector in which to work, compared to just 1 in 5 in August 2021, with 75% of 18–30-year-olds saying the campaign encourages them to work in hospitality

In addition, more than 90,000 job oppor tunities have been posted to date , gaining more than 800,000 views, emphasising the campaign’s demonstrable impact on both employers and job seekers

The Hospitality Risings TikTok campaign has been par ticularly successful Three bursts on the channel over the 12-months, involving 19 creators and 22 pieces of unique content, have achieved a reach of 3 million, 60 000 clicks 17 million impressions In its entirety across all social channels the campaign has generated 64m impressions

Hospitality Rising was formed as the industr y faces a chronic workforce shor tage with figures from CGA by NIQ showing that 61% of hospitality businesses are experiencing staff shor tages and are being forced to reduce trading hours and days as a result The collaborative movement was formed by former Pret a Manger

Saniflo Launches Sanicubic GR HP Range

Hot on the heels of unveiling the first industrial pump with brushless technolog y, Saniflo has added two models to the Sanicubic lifting station range The Sanicubic GR HP range consists is manufactured in France to the same exceptional quality as the whole range of Saniflo products

The Sanicubic 1 and 2GR HP are designed to be highly competitive solutions, with performance that positions them between the best-selling Sanicom grey water lifting stations and the classic Sanicubic models The 1GR features a single pump, whilst the 2GR has twin pumps for situations where continuity of operation is essential Both models are designed to lift grey and black waste water and feature Pro XK2 grinder technolog y, an aluminium motor frame and a sturdy Rotomoulder tank in high-density polyethylene (HDPE)

Exceptional access for maintenance , including to the pressure switch and motor, is a notable benefit, as is the adjustable motor power, enabling the units to be fine-tuned to the job at hand

and YO! Sushi marketing chief Mark McCulloch, to create an innovative , world class marketing campaign that will attract new talent to the sector and shine a light on exemplar employers who are raising the bar for employee experience across the industr y

So far, the campaign has raised £1m and gained the suppor t of six celebrity chefs, more than 300 operators, suppliers, and all of the major sector trade bodies

Mark McCulloch, Hospitality Rising founder of and campaign director, said:

“These incredible results mark a significant step towards addressing the ongoing challenges in the sector’s job market and its image as an appealing sector in which to work They prove our strateg y and creative are the right ones and show the progress we are making

“Such numbers also clearly show the power of the industr y when it comes together to tackle issues such as the workforce crisis and how much we can achieve working collaboratively in this way To date we ’ ve raised £1m to fund our work but think how much more we can do if additional hospitality operators and suppliers come on board

“As we head into our second year of activity we ’ ve got some exciting plans in the pipeline and are fizzing with ideas to help build on the amazing work that’s already been done and I would urge ever yone to come and join us on this journey ”

The compact yet powerful Sanicubic 1 GR HP is designed for pumping black waste water from individual houses, flats, pool houses or small business premises and features automated pneumatic control via an internal immersion pipe

The Sanicubic 2 GR HP is a larger unit with twin pumps for commercial premises, large individual buildings or multiple small buildings During normal operation, the pumps work alternately to even wear and increase longevity and efficiency However, should one pump fail, the other will assume all operations whilst any issue is swiftly addressed An optional alarm or control box can be specified with either option

For fur ther information visit www saniflo co uk

Foodservice Price Inflation Falls For A Third Consecutive Month But Pressures Continue

Inflation as measured by the CGA Prestige Foodser vice Price Index decreased for a third consecutive month in August but remains above 20% year-on-year

Price increase have slowed in both foodser vice and supermarkets in recent months However, the rate of easing has been faster in retail, as month-on-month inflation in supermarkets as measured by the Consumer Prices Index stood at just 0 3% in August compared to 0 8% in the Foodser vice Price Index

All 11 categories of the Index from CGA and Prestige remained in double-digit inflation, though some saw prices drop month-onmonth, including Fish, Fruit and Sugars Meat prices increased again, by 1 7%, and the Vegetables categor y recorded the highest year-on-year inflation of any categor y at 33 5%

Inflation is being fuelled by the high cost of transpor t and packaging after crude oil prices rose 30% above the levels seen in June Impor t costs remain an issue after sterling fell marginally against the dollar and Euro in August, while wage inflation of 8% has driven up costs fur ther Inflationar y chal-

lenges outweighed a 2 1% drop in the price of key food commodities in August that was recorded by the UN FAO Food Commodity Index

Shaun Allen CEO of Prestige Purchasing said:

“The outlook for kitchen-door food prices is becoming more positive because inflation will continue to ease but we expect this slowing of inflation to take effect more slowly than in retail A fall in prices (deflation) on the full basket of food and drink is unlikely until at least early 2025 ”

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

Drops in inflation over the summer have been welcome , but they have been modest and foodser vice prices remain under huge pressure especially by comparison to slower rates in retail Frustratingly, meaningful relief is still some way off, and price will continue to be a major factor in trading conditions in hospitality as we move into the final quar ter of 2023 ”

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!

BII Calls For Business Rates Campaign Support

The British Institute of Innkeeping (BII) has been running its #MyPub campaign through the summer calling on pubs across the UK to write to their MPs and invite them to visit their vital, local businesses at the hear t of their constituencies The MP visits across the countr y have been key to sharing the positive impact pubs have within their communities, the realities of trading, and calling for their suppor t in gaining the investment needed for their pub to be a growth engine in their local economy

Trading conditions continue to be the most challenging pubs have ever experienced, with exceptional energ y costs, continuing inflationar y cost increases across all areas of their business, and significantly increased staff costs The current business rates relief, in place until the end of March next year, has been a vital lifeline and recognised that pub businesses needed breathing space to star t the long road to recover y With soaring inflation and devastating energ y costs in par ticular their recover y has not yet star ted and the business rates relief has been critical for many pubs just to continue trading Recent data from a BII member sur vey highlighted that whilst 2 out of 3 pubs are trading strongly with revenues back to normal level or growing, half of them were only breaking even

Ahead of the Autumn Statement in November the BII are calling on all pubs to contact their MP to seek their backing for a continuation of this vital suppor t, for at least another year, to allow pubs to star t their recover y and once again give them confidence to invest in their businesses and teams

Steve Alton BII CEO commented: “There is no second chance , we need ever y pub to contact their MP leave them in no doubt of how critical business rates suppor t is and gain their backing for its continuation for at least another year The Government has provided significant suppor t through the pandemic and through this year with the current business rates relief in England, but without the continuation of this suppor t this investment in pubs will be lost As our sector proves time and time again, we are at the hear t of local communities & economies powering growth and local skilled employment The case is clear for investment in their future at the hear t of ever y community

The Chancellor has an oppor tunity to provide a lifeline to help suppor t pubs through these exceptional trading conditions The business case is also clear for a longer-term levelling of the playing field with a reduction in the unfair and dispropor tionate taxes that pubs face holding back their potential for investment and growth We will continue to make the clear case for a reduction in taxation with a priority on VAT

Both the Chancellor and the Prime Minister have regularly referenced pubs as “treasured community institutions” and they have an oppor tunity with continued business rates suppor t to show their commitment to their future

To get involved, please visit the BII’s website for a template letter and full contact details for your local MP

End Of Shortage Occupation List Marks New Beginning For Sommeliers

The hospitality industr y will reap benefits of the latest review by the Migration Advisor y Committee (MAC) of the Shor tage Occupation List (SOL), published on 3 October

While the future of the SOL is now in doubt with the MAC saying it is no longer fit for purpose questioning whether it should continue to exist in its current form and instead directing attention to alternative routes for meeting shor tages it provides a new route for sommeliers as the hospitality industr y looks to fill approximately 700 vacancies

Although the MAC did not recommend sommelier inclusion on the SOL it did recommend that the occupation be reclassified to RQF 3+ and thereby an occupation now eligible for entr y under the Skilled Worker route

Charlotte Wills, a Par tner at Fragomen, the world’s leading provider of immigration ser vices, and adviser to the hospitality sector comments

“The hospitality industr y will welcome the ability of sommeliers to enter under the Skilled Worker route making it easier, to an extent, for businesses in the sector to recruit overseas talent to fill the sommelier vacancies

“Sommeliers had previously not been considered for the UK’s skilled visa route and while the MAC has suggested a restriction on those will less than three years ’ experience , the inclusion now recognises the skilled nature of the job It now provides a pathway to utilise the skilled worker route for a role recognised to be in shor tage

“Hospitality businesses will also welcome the MAC’s recommendation to expand the Youth Mobility Scheme route to include more countries and potentially our European neighbours The MAC recognise that a more fluid labour market would be par ticularly beneficial to the sector

“However, there will be disappointment that the SOL has not been expanded as so many business groups had called for, with many industr y sectors facing a critical shor tage of staff following post-Brexit restrictions on the movement of EU workers

We do not yet know how the Government will respond to the MAC s recommendations, although historically it tends to accept them It is now clear, however, that it is crucial to strategically plan to ensure the continuing advantages of the UK immigration system are fully used when building out immigration programmes to ensure they are effective and efficient in the development of talent pipelines ”

Free From Food Returns to Amsterdam with Over 250 Innovative Exhibitors

This year s Free From Food exhibition will return to the RAI Amsterdam from 21-22 November 2023, with over 250 exhibitors showcasing their new innovations to the industr y Companies with products in the free-from, plantbased vegan healthy organic functional and health ingredients space will all take to the show floor to highlight their latest products and discuss the current trends sweeping the sector

Among them will be a mixture of companies who are new to the event and those who have par ticipated previously First-time exhibitors this year include sustainable food packaging business, Packiro GmbH authentic pita and Arabic flatbread producer Nina Baker y Europe , innovative egg-based food manufacturer, Mundo Healthy, Szega Foods and the Time Travelling Milkman, as well as revolutionar y food producers, Those Vegan Cowboys

Those Vegan Cowboys will be highlighting how it is possible to produce food – specifically milk and cheese – by precision fermentation without cows or other production animals Using a stainless-steel cow and casein as the raw material, Those Vegan Cowboys will demonstrate to visitors how they are creating foods that are more sustainable and ethical free-from animal cruelty and that taste just as good, as Hille from the company explains:

“Our mission at Those Vegan Cowboys is simple , to free the cow from cheese production By using our stainless-steel cow and teaching her how to turn grass into milk proteins, we can create a product that not only avoids animal suffering, but also significantly reduces the burden on land, water, biodiversity and climate At this year ’ s Free From Food exhibition we will aim to highlight to visitors how it is possible to make cheese that looks and tastes as good as the typical dair y-farmed variety, but that is at least five times more effective than traditional milk production ”

Among the returning exhibitors to Free From

Food this year will be free from flours and semi-finished products manufacturer Favero Antonio, innovative and functional workwear specialist Kentaur, free from flour and food ingredients specialist Mar tinoRossi and Nutrilab B V Also exhibiting at the event once again will be Meurens Natural, a family-owned Belgian business, which specialises in processing cereals and dried fruits into organic and natural ingredients for the food sector The company will be exhibiting its Sipal range of non-refined organic cereal and dried fruit extracts which provides numerous sweetening and technical functionalities for all food processing sectors

Commenting on their par ticipation, Tim from Meurens said: “This will be our four th year exhibiting at Free from Food and it has always been a fantastic event for us At the event this year we will be showcasing our Sipal range and will be hoping to continue to increase brand awareness as well as developing our buyer relationships with new and existing contacts As always, sustainability and product authenticity will be a big focus and we are looking forward to having some meaningful conversations with significant retail buyers in this area at the event ”

Ronald Holman Event Director at Free From Food concluded: “We are ver y excited about this year ’ s event We have a fantastic line-up of extremely high quality exhibitors taking par t with some truly innovative food and drink products from across the different sectors of the industr y There will be buyers in attendance from supermarket chains and smaller independent retailers across Europe , so huge opportunities for exhibitors and visitors alike We are really looking forward to welcoming ever yone to our market-leading event in November ”

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/

Young Adults Are More Likely To Drink At High Risk Levels Despite Growth In Non-Drinkers

Young adult drinkers are more likely to binge drink and drink at high-risk or possible dependent levels compared to the rest of the population, according to new research by Drinkaware , published today (Friday)

The research sur veyed 5,213 young adults aged 18 to 24 over a six-year period and revealed that while more young adults are not drinking alcohol, rising from 14 per cent in 2017 to 21 per cent in 2023, four in five (79 per cent) still drink alcohol Young adults who drink alcohol are more likely to binge drink (74 per cent vs 63 per cent), and they are twice as likely to drink at high risk or possible dependent levels compared to the rest of the population (11 per cent vs six per cent)

• Young adult dr inker s are more ikely to screen positive for anxiety or depression (43 per cent vs 26 per cent)

• Young adult dr inker s are more ikely to exper ience memor y loss (40 per cent vs 19 per cent) morning cravings (14 per cent vs 4 per cent), and fa lure to meet their usual responsibilities (24 per cent vs 12 per cent)

Young adult dr inker s are more ikely to dr ink alcohol on nights out with fr iends (84 per cent vs 74 per cent) but less

likely to dr ink alone at home (43 per cent vs 52 per cent)

• Young adults dr ink less often, at least once a week (46 per cent v 56 per cent)

Karen Tyrell, the charity Drinkaware s Chief Executive , said:

“It is really encouraging to see more young adults choosing not to drink and those that do drink less often These positive trends are welcome , but we must be careful that they don’t mask some of the more concerning drinking behaviours that still exist Young people are still more likely to binge drink than other age groups and suffer from memor y loss and depression, linked to their drinking

“We must ensure that young people’s drinking habits are not ignored and they are properly addressed as par t of any new alcohol strateg y We need to normalise conversations around alcohol, making it easier for people to speak up and get help if they are worried about their own or others drinking ”

Craft Union Pub Company Raises Over £6,500 for Motor Neurone Disease Association

Team members from the award-winning Craft Union Pub Company have recently taken par t in ‘Craft Union on Tour’, a 100km bike ride in West Yorkshire to raise money for Motor Neurone Disease Association

A team of Craft Union Regional Managers, Operations Directors and senior team members, recently put on their lycra and helmets to hit the roads of Wakefield and surrounding areas, cycling 100km in aid of a charity bike ride The group of keen cyclists, road for just over ten hours, passing by a number of Craft Union pubs in the Nor th of England, where they were cheered on by the pub teams and customers

Each of the team was able to raise money through the suppor t and donations of their venue ’ s local communities, fellow colleagues, friends and family The Craft Union family has raised a grand total of over £6,500

This fundraising initiative is par t of Stonegate Group’s ongoing corporate fundraising par tnership with the MND Assocation and MND Scotland

MND Association and MND Scotland aim to improve access to care and provide information and suppor t for those living with or affected by MND in England, Wales and Nor thern Ireland, and Scotland Both charities fund and promote research that leads to new understanding and treatments and brings a cure closer,

whilst raising awareness of the disease It is estimated that around 5 000 adults in the UK are currently living with MND and on average six people are diagnosed with Motor Neurone Disease each day

Frazer Grimbleby, Operations Director for Craft Union, said: “It was great to par ticipate in this challenging fundraising activity for such a brilliant cause We wanted to do something that would push us outside of our comfor t zone as well as be something we would enjoy, and we are all ver y avid cyclists The work carried out by MND Association is amazing and we love being able to suppor t them for future research and suppor t for individuals suffering from the disease Myself and the team would like to thank all of you who suppor ted us and donated ”

Ian Gardner, Head of Development at the Motor Neurone Disease Association, said:

“We are extremely grateful to the Craft Union Team for their fundraising from this fantastic challenge Contributions like these help us to suppor t people living with MND their families and carers There is currently no cure or effective treatment for MND Continued fundraising activities through our par tnership with Stonegate Group help us to continue our crucial MND research into treatments and a cure for this devasting disease

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

Britain Loses 30% Of Nightclubs Since COVID As Consumers’ Late-Night Habits Evolve

COVID and changing consumer habits have led to a sharp drop in Britain s nightclubs as consumers high tempo habits diversify and shift towards a broader range of outlet types and periods of the day

CGA s latest Hospitality Market Monitor with AlixPar tners reveals a 30 0% net decline in nightclubs between the star t of the COVID-19 pandemic in March 2020 and June 2023 This is more than double the 13 0% drop in all licensed premises over the same period Ten years ago, Britain had nearly 1,700 nightclubs, but in June the total was barely half that at 873

The sharp decline reflects the impact of long periods of COVIDrelated closures of nightclubs, which were among the last venues to emerge from trading restrictions It also follows longer term changes in people’s habits that have diversified the late-night market and increased the popularity of competitive socialising venues and other experience-led and immersive concepts

Despite the significant losses among nightclubs, the market has seen a growing diversity of alternative hightempo experiences, and bar numbers have fallen by only 3 1% since March 2020 a fraction of the 30 0% drop in nightclubs

CGA’s for thcoming repor t into the evolution of *high tempo occasions outlines the changes in demand for nightclubs, bars, and other venues, and emphasises the enduring appeal of high tempo occasions which are evolving across daypar ts, not just late-night There’s also increased interest in experiential experiences within hospitality, as research from CGA’s REACH Global Sur vey shows half of global consumers plan to visit venues that offer an exciting experience , with street food/pop-up markets and food and drink festivals also showing popularity with over half of consumers (57%)

The Repor t provides many more insights into the sector to help suppliers and operators grow sales Well over half (57%) say they are most likely to tr y new drinks brands on higher tempo visits, which creates oppor tunities for suppliers to encourage trial and trade-up, especially in the spirits and cocktails categories

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “COVID-19 hit nightclubs harder than any other licensed sector, and lockdowns were the final straw for hundreds of venues But our research shows the late-night market isn’t disappearing it’s just changing Bars pubs competitive socialising venues and other new leisure concepts all now rival nightclubs, giving consumers a greater choice of venues than ever Young adults remain eager for big nights out with their friends, and while clubs are still a par t of their mix they are also open to alternatives that deliver memorable social experiences and good value ”

Graeme Smith, AlixPar tners Managing Director, said: This latest data highlights just how severely the nighttime industr y has been impacted by both the pandemic , changing customer behaviour and increasing competition in the late night market with consumers looking for more immersive experiences (including competitive socialising)

“We’ve seen a recent explosion of experiential bar and restaurant concepts across the industr y, and with bars and other venues also now staying open later into the early hours, consumers have a wide array of experiences and options to choose from As the industr y becomes increasingly dynamic , these venues need to compete more than ever to become the late-night experience of choice , whilst keeping evolving consumer habits front of mind ”

Scotland’s On-Trade Calls for Government Support as Pressures Mount

The (SLTA) Scottish Licensed Trade Association today releases a snapshot sur vey of the challenges facing Scotland’s pubs, bars and hospitality venues

The summer sur vey, which covers the full spectrum of hospitality business including restaurants, bars and hotels, contains key insights into the significant impacts of a sustained wave of macro and micro economic challenges with outlets struggling to fill vacancies and simultaneously dealing with a continued wave of cost increases

Paul Waterson, SLTA media spokesman, said:

“Our sector plays a critical role in Scotland’s food and drink strateg y and our sur vey highlights huge challenges in recruiting skilled staff Some 68% of our respondents are operating with staff vacancies, and this has a domino impact on opening hours, the economic viability of our businesses, and our role as a key par t of Scotland’s tourism industr y

“Our sur vey is based upon quantitative research from outlets covering the length and breadth of the countr y and is suppor ted by major food and drink chains and independent pubs, bars and hotels in Scotland’s hospitality sector

“We have still not recovered from lockdown, and 58% of our respondents are still trading below preCovid levels with two-thirds expecting the economy to decline in the next 18 months

In addition, 77% of

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,”

members are seeing continued increases in utility charges and 95% see supplier costs rising ”

Mr Waterson added: “In previous sur veys we warned that it wouldn’t be economically viable for many outlets to remain open, and we are now seeing this come to fruition with a worr ying 9% of outlets either planning to close or considering options

“Scotland’s pubs and bars face a continued barrage of economic challenges and we call on the UK and Scottish governments to assist us in dealing with these challenges ”

EXECUTIVE SUMMARY OF KEY CHALLENGES

• Staff recruitment – 72% of respondents are struggling to fill vacancies, with 68% of outlets under-staffed

• Challenging macro-economic environment

• 58% of outlets are trading below pre-Covid levels

• An onslaught of rising costs in supplier costs and wage inflation, although there is a slight sign that utility costs are stabilising

• 67% of outlets expect fur ther economic decline

• A concerning 9% of outlets are planning to close or are considering options

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

Night Time Industries Association Appoints 30

Night Time Economy Ambassadors Across The UK

The Night Time Industries Association (NTIA) has announced a significant milestone in its mission to strengthen the nighttime economy across the United Kingdom The national trade body, which represents tens of thousands of businesses across the Night Time Economy (NTE) has appointed 30 NTE Ambassadors representing major cities across the UK This initiative is a major step forward in the NTIA’s commitment to enhance local representation by key business leaders in the nighttime economy

In response to the growing impor tance of the NTE and the vital role it plays in our cultural and economic landscape , the NTIA launched a campaign last year calling for the appointment of Night Time Economy Advisors in ever y major city throughout the UK Despite the urgency and significance of this call, the UK has appointed only two Night Time Economy Advisors in the last three years

The 30 Night Time Economy Ambassadors will play a pivotal role in bridging the gap between the industr y and policymakers, fostering collaboration, and ensuring that our cities thrive not only during the day but also after sunset Their dedication and exper tise will be instrumental in shaping the future of the night time economy across the UK

Michael Kill, CEO of the Night Time Industries Association, has called for faster progress across UK regions in appointing NTE Advisors, saying:

“We believe that the UK has been lagging behind in recognising the potential and significance of the nighttime economy, compared to other world-leading countries

“The nighttime industr y is not merely about enter tainment It is a crucial driver of local economies, providing jobs and oppor tunities while contributing to the unique community character and culture of our cities

“With the appointment of 30 Night Time Economy Ambassadors in major cities across the UK, the NTIA aims to accelerate representation and advocacy for nighttime economy businesses

“These Ambassadors, who are prominent business leaders and stakeholders within their respective communities, will act as champions for the night time economy They will work closely with the current network of Night Time Economy Advisors local authorities businesses and communities to ensure that the nighttime sector’s needs and potential are recognised suppor ted and cultivated ”

“We are excited to have these 30 Night Time Economy Ambassadors on board and believe that their collective effor ts will create a brighter future for the nighttime industr y in the UK It’s time for our cities to fully embrace and benefit from the night-time economy, and with these Ambassadors leading the way, we are confident that we are on the right path

The Night Time Industries Association extends its hear tfelt gratitude to all the newly appointed Night Time Economy Ambassadors for their commitment to enhancing the nighttime economy Together, we will create vibrant, diverse , and thriving nighttime economies that reflect the unique character of our cities

Lyle Bignon, NTE Ambassador for Birmingham, said: It is crucial, in both the current financially challenging climate and during periods of cultural and economic success, that the UK fur ther recognises, harnesses and celebrates the contribution of the Night Time Economy

“The NTIA has campaigned hard for improvements in domestic legislation, policy and governance affecting Birmingham’s NTE I look forward to working on behalf of Michael, his team, and the city’s brilliant NTE com-

munity to continue this work, as well as celebrate the many successes and achievements of one of the most lively and vibrant NTE landscapes in Europe ”

Clair Moffat NTE Ambassador for Por tsmouth said: “We cannot understate the value of the night time economy across the UK, in Por tsmouth there are so many facets to the industr y it’s impor tant to be plugged in both locally and nationally ”

“The NTIA initiative will allow me as a representative in the city to share upto date information, and generate a stronger local link to national influence ”

Jenn Nimmo-Smith NTE Ambassador Glasgow said: “The NTIA has been a vital suppor t for Glasgow and the wider Scottish and UK night time economies, championing its cultural relevance and campaigning for improvements

I look forward to working alongside the NTIA Scotland and UK team to give suppor t to our local infrastructure , amplifying their needs and feeding into a national voice

The Glasgow NTE is a crucial contributor to the economic success of the city and it’s essential that the sector is suppor ted and its potential is realised More work needs to be done to ensure its future success ”

Nick Newman NTE Ambassador for Cardiff said: “Cardiff boasts a vibrant night time economy infused with creativity entrepreneurial zeal and a passionate commitment to championing this sector This endeavor empowers us with a more unified and influential presence , both within our community and on a national scale

Yuval Hen NTE Ambassador London said: “The past three years have posed significant challenges for businesses within London s night-time economy However, a silver lining has emerged in the form of industr y communities coming together and collaborating effectively to provide mutual suppor t The initiative introduced by the NTIA will enable us to formalise this collective effor t, enabling local business representatives to contribute to a unified national voice ”

James Slater & Michele Somers NTE Ambassadors for Nottingham said: “As we know, being outside of London can sometimes feel like we are a lost voice in the bigger picture of things, nationally Nottingham now being represented by the NTIA is great news and a positive and progressive step in increasing our city’s visibility amongst policy makers and the UK’s key players Showcasing Nottingham’s culture , addressing local challenges suppor ting businesses and ensuring that the city’s voice is heard on the national stage This also brings with it more oppor tunities for information sharing as well as celebrating our home-grown successes and initiatives, whilst growing our ability to share these with our wider networks for national consideration

Nottingham is an incredibly vibrant independent forward-thinking and proud city with diverse pockets of culture around ever y corner A city that wants to be heard and celebrated for its differences A city that also wants to be understood for our nuances and what tailored suppor t and recognition we need in growing, whilst best protecting the interests and characteristics of our city Representation on this level will ensure the city’s concerns are considered in national discussions, advocating for policies that benefit the way in which our city works best Providing suppor t and solutions, par ticularly during challenging times or as we face new and emerging issues locally and nationally

NTIA representation will shine a spotlight on the things that matter to Nottingham, providing us that voice centre stage ”

Only A Pavement Away Celebrates 5th Anniversary

Industr y charity Only A Pavement Away has announced the launch of brandnew podcast series, Hospitality Against Homelessness, An Only A Pavement Away Podcast, this October The charity, which suppor ts prison leavers, veterans and people facing homelessness in gaining meaningful employment in the hospitality sector, celebrates its 5th anniversar y on 10th October, having been set up by Greg & Gill Mangham on World Homelessness Day in 2018

With a focus on purpose and positive change , podcast host Mark Stretton, CEO of Fleet Street, will be speaking to visionar y industr y leaders about their own journey in hospitality, how they have driven forward environmental, social, and corporate governance in their businesses, and championed diversity and inclusion

The Hospitality Against Homelessness debut series will launch this month with a 4-episode run featuring guests including Nick Mackenzie , CEO of Greene King, Kate Nicholls CEO of UK Hospitality and Michelin starred chef Tom Aikens who was recently recognized as patron of Only A Pavement Away In addition to the feature length inter view with these visionar y hospitality leaders, each episode will include insight from an Only A Pavement Away champion and an industr y update from Only A Pavement Away CEO Greg Mangham

The initial 4-episode series has been sponsored and suppor ted by leading soft drink company Britvic hospitality and leisure investment firm Imbiba and Brew Dog who generously provided its studio at Brew Dog

Waterloo for the recording of all episodes

The debut series, will be followed by a longer run of episodes launching in 2024

Greg Mangham, CEO of Only A Pavement Away, said “Our industr y is filled with some truly incredible people , making real change across hospitality With this podcast series we wanted to give these visionaries a platform to talk about their career journeys and their approach to purpose ESG and diversity and inclusion, to inspire other businesses to progress in this space

I’ve found the insight from our guests in this series truly fascinating and hearing how they are working with Only A Pavement Away is a reminder of how far the charity has come Thanks to ever yone who helped bring this series together, and I hope these stories inspire listeners to make a positive change in their businesses ”

Mark Stretton, CEO of Fleet Street and podcast host, said “One thing that is ver y clear from inter viewing industr y leaders for this series, is that when Greg Mangham asks, people tend to say yes, and this was certainly the case when he approached me about hosting the Hospitality Against Homelessness podcast

Purpose is such a vital area for businesses now, yet there’s so little content dedicated to this topic in our sector Thus, this series feels like it is filling a real gap, and provides a great oppor tunity to share the stories of some truly remarkable people , innovating across their businesses The guests are brilliant, the charity they are suppor ting is fantastic , this series really is a must listen!”

Urban Pubs & Bars Take Their First Venture Into Station

Have you tapped into your sometimes over looked profit

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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

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

New Stock Chair Ranges from ILF

www.ilfchairs.com

With the continuing success of the ILF Chairs website , 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholster y and selection of frame colours plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes A full range of table bases in metal and stainless steel are also kept in STOCK In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use

More STOCK ranges coming soon please check the website Their online website offers both indoor and outdoor

terr

seating and table solutions

Divided into Contemporar y seating, Boutique , Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style Enquiries can be sent to ILF directly from the website and they will reply within 24 hours ILF 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

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 establish-

ments that source ingredients grown locally and organically

WASTE NOT, WANT NOT

While reducing single-use plastics and increasing recycling are impor tant 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

purchase price

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

Recruiting Candidates from Outside the United Kingdom

The UK hospitality sector as we are constantly being told is suffering staff shor tages Hotels, restaurants and pubs are struggling to find the right candidates for the jobs they are adver tising And with Christmas on the horizon this cannot be a good thing This is the busiest time of the year for the hospitality sector, and not having enough staff will affect company performance How do we solve this problem? A possible solution is to look at recruiting from outside the UK More and more companies are going down this route to find the employee they need

So how does a company go from recruiting within the UK to looking for candidates from abroad? The daunting prospect of dealing with the Home Office and making sure your recruitment team and HR systems are all in place

Workpermitcloud is a legal ser vices company that helps UK businesses bring in skilled workers from outside the UK – helping with the sourcing of candidates, HR software solutions and getting all the licences and visas

required If a company wants to bring a skilled worker from outside the UK as an employee the company will have to have a sponsor licence This takes 8 weeks but can be fast tracked - 10 working days Once a sponsor licence is issued the candidate is issued a ‘ cer tificate of sponsorship’ by the sponsor The candidate applies for his/her visa This can take up to 8 weeks

Let us help your company access the global talent pool www workpermitcloud co uk

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