CLH Digital - Issue #183 by CLH News

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 183

Hospitality “Business Rates Bombshell”… www.CLHNews.co.uk

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... As CPI Inflation Figures Add £234 million to Hospitality Rate Bill

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The hospitality sector is facing huge business rate increases from April 2024 unless the government intervenes and either freezes rates and/or extends the current business rates relief set to run out in April 2024. Chancellor Jeremy Hunt is coming under increased pressure to provide a package of relief in his forthcoming Autumn Statement to avoid this

“unaffordable rise”. Last year’s autumn statement, which froze rate rises, also saw businesses occupying retail, leisure and hospitality premises granted a 75% business rates discount up to a cash cap of £110,000 per business.

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Issue 183

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Once again the government is being sent a stark message that it cannot go on overburdening and overtaxing the hospitality and licensed on trade sector. Leading figures from the hospitality sector and the wider business community are warning the government that it must intervene to avoid an April 2024 disaster .

EDITOR

Peter Adams

Recognizing the unique challenges faced by pubs and bars, sector-specific relief measures should be introduced. This could include targeted discounts, extended grace periods which all business leaders are calling for, or even temporary freezes on rate hikes for businesses in the hospitality sector. These tailored solutions can provide a much-needed breathing space for struggling businesses.

3. Encourage Local Initiatives and Community Support:

As the April 2024 deadline approaches, businesses are bracing themselves for a sharp and clearly unsustainable increase in business rates, a development that threatens to deal a severe blow to an industry still reeling from the impacts of the pandemic.

Local governments can play a pivotal role in supporting their community businesses. Encouraging local initiatives, offering grants or subsidies, and fostering partnerships between businesses and local communities can create a supportive ecosystem that helps businesses weather the storm.

The timing couldn’t be worse, especially considering the current economic climate and the challenges faced by pubs and bars across the country.

Investing in the skills and training of the workforce in the hospitality sector can enhance productivity and profitability. Government-backed training programs can empower employees with new skills, making businesses more efficient and competitive, thereby aiding in revenue generation.

The impending rise in business rates is tied to the Consumer Price Index (CPI) of September 2023, which stood at a staggering 6.7%. This significant spike means that businesses, particularly in the hospitality sector, will face a substantial increase in their operational costs. Moreover, the withdrawal of the 75% business rates discount, which was capped at £110,000 per business until March 31, 2024, adds fuel to the fire. Pubs, the heart and soul of communities across the UK, are particularly vulnerable, with an alarming increase in closures already visible on the horizon. The consequences of these developments are dire. Many businesses, already stretched to their limits, will be forced to make tough decisions. Staff may face layoffs, investments in improving customer experiences and venues may be postponed indefinitely, and the vibrant tapestry of the UK’s hospitality sector could face irreparable damage. So, what must the government do to avert this looming catastrophe? Well, it’s safe to say the warnings from industry and business experts are there to be seen and hopefully heeded. It is imperative that immediate action is taken to make business rates fairer and more affordable for pubs, bars, and the wider hospitality industry, once again only my “tenpenneth”, but here are a few crucial steps that must be considered:

1. Reassess the Business Rates Calculation Method: The government must revisit the formula used to calculate business rates, taking into account the challenges faced by the hospitality sector, which is inherently different from other businesses. Factors such as location, size, and profitability should be more accurately reflected in the rate calculation.

2. Implement Sector-Specific Relief Measures:

4. Invest in Skills and Training:

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5. Foster Innovation and Sustainability:

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Supporting innovation and sustainability initiatives within the hospitality sector can not only reduce operational costs but also attract environmentally conscious consumers. Providing incentives for adopting eco-friendly practices and energy-efficient technologies can be a win-win for businesses and the environment. A seminar I recently attended by one of the country’s leading foodservice operators highlighted how important hospitality businesses environmental credentials are, particularly to generation Z who are now placing the environment high on the agenda when you’re choosing venues to socialise.

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The Chancellor must act in his forthcoming Autumn statement, and offer some hope for the coming year. I do try to take an “apolitical” stance, but as we all know the government took a bit of a drubbing last night into by-elections, and if that does not set the tone for the forthcoming Autumn Statement nothing will! Furthermore, the government must engage more in meaningful dialogue with industry experts, business owners, and relevant stakeholders to create a fair and sustainable solution. Failure to do so could result in a catastrophic wave of closures, leading to the loss of jobs, cultural hubs, and community spaces. Let’s not allow the heart of our communities, our pubs and bars, to wither away. The future of the UK’s vibrant hospitality sector is under threat, and it’s up to the government to secure it. So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 183

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Hospitality “Business Rates Bombshell”… ... As CPI Inflation Figures Add £234 million to Hospitality Rate Bill

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measures for a further year to protect the vital community assets that make up the UK’s vibrant hospitality sector.”

This discount was only a one-year pledge to be applied for 12 months from 1 April 2023 and is set to expire on 31 March 2024. With the rate of inflation in September revealed as 6.7%, it is now confirmed that the planned inflationlinked rise next April will cost hospitality businesses an additional £234 million. With the £630 million that the ending of rates relief would simultaneously represent, this combination would leave hospitality facing a huge £864 million in business rate costs next April.

GOVERNMENT MUST INTERVENE Overall, the country is facing business rates increase totalling £1.74 billion next April, to around £27.74 billion, giving unsustainable rises to all sectors of the economy, says John Webber, Head of Business Rates at Colliers, unless the Government steps in and intervenes. 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 September 2023, the total tax take from this tax will rise from around £26 billion in 2023/4 to £27.74 billion 2024/5 from next April. This is unless the government steps in and freezes the business rates multiplier as Chancellor Jeremy Hunt did for the current tax year, keeping it at 51.2p for every £1 of a commercial property’s rateable value, and 49.9p for small businesses.

PREVENT CLOSURES To avoid this unaffordable rise and keep businesses from closing as a result, UKHospitality is urging the Chancellor to: • Freeze the business rates multiplier, avoiding an inflation-linked rise and saving businesses £234 million. • Maintaining the business rates relief for hospitality businesses at 75%, saving the sector £630 million. The trade body is urging businesses to write to their MPs to stress the need for action at the Autumn Statement, with an easy-to-use tool made available by UKHospitality to ensure parliamentarians are aware of the urgency of the situation. UKHospitality Chief Executive Kate Nicholls said: “Today’s (October 18) figures finally confirm the bleak picture facing hospitality businesses next April. Almost a billion pounds in extra costs from business rates alone is unfathomable – and insurmountable – for many. “Such dramatic cost increases would undoubtedly be the final nail in the coffin for many businesses. It would be particularly perilous for small, independent businesses, for which ongoing relief measures are a lifeline at a challenging time. “Hospitality is at the heart of our communities and it’s essential we do all we can to protect them and the value they bring, from driving economic growth to creating jobs. “It’s imperative that the Chancellor takes clear action at the Autumn Statement to extend the current relief

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UNSUSTAINABLE TAX Without government intervention, John Webber points out, all sectors will be penalised by this unsustainable tax: • The retail sector pays around 21 % of the total business rates tax bill and will see its rates bills rise by around £366 million in April. The sector will be hit even harder as business rates reliefs come to an end at the same time. This could have a deep impact on retail businesses in the high street. • The logistics/manufacturing sector also pays a hefty 26% of the total business rates tax bill and has seen steep rises in its rates bills this year already, as a result of the 2023 Revaluation. Colliers estimate the sector will see its rates bills rise by around another £453 million in April. Combined with the revaluation increases, Colliers estimates the Amazon London distribution park in Tilbury, for example will see its rates bill rise from around £4.7 million in 2023 to £6.75 million from April 2024- a massive over £2 million increase- unless something is announced. • Similarly, the offices sector is expected to face an extra £401 million in its total rates bill. Barclays Bank in 1 Churchill Place in Canary Wharf, for example, will see its rates bills rise from around £9.1 million this year to £9.8 million in April 2024. At a time when companies are considering their office space requirement, this is certainly not going to help the “case” for investing in office space. According to Webber such rises are unsustainable. “All sectors are suffering from increased costs, whether from increased wage bills, materials or energy 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, primarily by the government rebasing the multiplier to a level that businesses can afford- say 34p in the £ and reforming the sticking plaster relief system- so that every business contributes something for their local amenities.” “It is desperately disappointing that at neither the Conservative nor the Labour party conferences was there any real mention of what to do on “the business rates question. With rises of over £1.74 billion looming next year, we are fearing a “head in the sands” approach yet again by both parties. This clearly needs to change- and soon.”

“ACT AGAIN” Alex Probyn, global president of property tax at Altus Group, has urged the chancellor to use his autumn statement on 22 November to act again. He said: “The chancellor must not only set stringent targets for the clearance of tens of thousands of outstanding challenges to facilitate the return of years of overpayments, but also permanently end the policy of increasing tax rates by inflation whilst maintaining the discount. “Our clients tell us that the business rates burden is a disincentive to invest and are already at an unsustainable level."

Managing Insolvency and Ensuring the Best Outcomes for Tenants and Partners 4

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Issue 183

By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) At the time of writing, The Bank of England has just raised interest rates to the highest rate for 15 years. The leisure industry was quick to respond, warning that this could significantly impact on the viability of multiple businesses in hotel and catering. Interest rates also impact on deals in the market, and we have seen a slowdown in transactions as investors evaluate the impact of interest rates on the cost and availability of debt. Leaders Romans Group’s Corporate Sales team works with a variety of clients to advise and put into practice the best strategy for disposing of, or repurposing an underperforming property asset. Since the pandemic we have seen scenarios in which a business’ profits are unable to service the debt on the property which then falls foul of the covenant with the lender. This may result in the sale (or part sale) of the property, but other options are available. This article looks at liquidation – both voluntary and involuntary – and its impact on the building and its various stakeholders. Voluntary liquidation takes place when shareholders decide to put the company into administration, but are unable to pay the creditors in full, meaning that the company is insolvent. The Gov.uk webpage Liquidate Your Limited Company describes this in more detail. The rights and responsibilities of lenders and borrowers who use property as collateral or security for a loan, and the process for the lender taking back the asset (if necessary), is detailed in the Law of Property Act 1925 (LPA). The Act sets out options for lenders to take to

recover the loan and LPA receivers can be appointed to deal with the case. Owners of a hotel or catering business will undoubtedly be concerned about the property’s future and that of any permanent occupiers or employees. The property is secured, repaired and insured as necessary before it changes hands. At this point a property specialist such as LRG oversees the disposal strategy ensuring minimal financial loss. In insolvency, the mortgagee may become entitled to exercise the statutory power of sale. In this case, a receiver is appointed by a lender, who has a fixed charge over property under the statutory power given to that lender in Section 109 of the LPA. A receiver's powers are limited to collecting rent and safeguarding the property, which includes making repairs and insuring it. The LPA details the rights and responsibilities of lenders and borrowers. If the terms of the loan have been breached, LPA receivers may be appointed to deal with the case. Depending on the timing and circumstances, sometimes there are also planning permissions to pursue, new leases to be negotiated and tenancy agreements to observe, all of which can improve the resalable value of the property. Other responsibilities may include settling business rates and overseeing maintenance and repairs. When LRG is appointed to manage the disposal of the property asset, we always hope to do with the utmost consideration towards owners and occupiers, with the intention of securing the best possible result. In addition to the financial and procedural side of the process, we believe it is important to work with the property owner to protect all those impacted. Mostly this will concern employees, whose future involvement in the property will depend on the nature of the disposal. In some circumstances, we will be able to sell a property on (repurposed or otherwise) and staff associated with it will be retained. Often this will be a high priority for the owner and we will do our best to facilitate it. The forced sale of a business understandably creates a very difficult position for the owner, and so in our role in selling the property assets, we - and we would hope, others in our sector - aim to create the best circumstances for the owner and other stakeholders, while also meeting the legal requirements.

Initiative to Improve Nottingham's Night-Time Economy Receives National Award Nottingham Pubwatch, chaired by DHP Family area Manager Michele Somers, has been named National Pubwatch of the Year in recognition of its impact on creating a safe night out in the city for customers and staff. At a ceremony at the House of Lords earlier this week, Michele and committee member James Slater, Venue Leader at Nottingham Trent Students Union, received the national accolade. Michele said: "The committee has worked hard to establish Nottingham Pubwatch as a place for community and sharing of best practice to keep Nottingham's night-time economy thriving. Winning the National Pubwatch Award is a huge honour. It is a testament of the dedication of members who have worked tirelessly, in collaboration with stakeholders to make Nottingham's vibrant nightlife a safe and inclusive destination for all." The partnership approach is already paying dividends in bringing together Nottingham's operators of licensed premises - which include several hundred pubs, clubs, live music venues, hotels, restaurants and entertainment venues - to tackle issues including drink spiking, staff training and customer safety. Nottingham City Council's Portfolio Holder for Leisure and Culture Cllr Pavlos Kotsonis said: "Congrats to Nottingham Pubwatch and its chair, Michele Somers, for winning this award showing the dedication and hard work of everyone involved. Thank you for your continuing work making spaces of social interaction, drinking and entertainment into safe places for everyone to enjoy" Nottingham MP Lilian Greenwood said: "I'd like to offer huge congratulations to Michele Somers and the whole Nottingham Pubwatch team on winning this brilliant award. Having seen first-hand the hard work the team do to ensure that people have safe, secure and inclusive places in which to drink, socialise and work in

our city, I know that this award is very much deserved." As well as chairing Pubwatch, Michele - along with James - has been appointed Night Time Economy Ambassador for Nottingham by the national trade body, The Night Time Industries Association (NTIA). They are among 30 NTE Ambassadors, representing major cities across the UK, who will play a pivotal role in bridging the gap between the industry and policymakers, fostering collaboration, and ensuring that cities thrive not only during the day but also after sunset. Michele added: "I'm very passionate about championing the nighttime economy and showcasing the amount of talent there is working within it. We work in a very undervalued industry, I'd love to change that. I want to highlight how creative, resilient and inspiring the people working across the sector are and empower operators by providing solutions and sharing best practice. "Unlike some other major cities, Nottingham doesn't have a Night-Time Economy Manager or Night Czar so there isn't anyone whose specific job is to look after the NTE. As an ambassador with James, I hope we can make sure that Nottingham's vibrant NTE continues to thrive and we can build a community of business operators that feel informed, considered and supported." National Pubwatch chairman Steve Baker OBE said: "Nottingham Pubwatch was a worthy winner of this years' award. Its focus on partnership working and collaboration has made Nottingham a safer environment for consumers and workers. "The National Pubwatch Awards are so important in recognising the hard work of pubwatches, their members and individuals, in ensuring we have a safe pub and licensed trade for customers and staff."

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NTIA & Save Our Scene Demanding VAT Cut For Hospitality & Cultural Sectors In November Budget Issue 183

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‘Culture Calling,’ a major campaign that promises to no longer tolerate the UK Government’s negligence towards the cultural and hospitality sectors, demanding a VAT Reduction to 12.5% for Cultural and Hospitality Sectors in the upcoming Budget.

In the last few years, the UK has lost one in three much loved venues and nightclubs, and is reported to be losing two pubs everyday due to the cost of operating crisis. The knock on effect for communities is vast, leaving many with few places to socialise and connect with each other.

‘Culture Calling’ is a rallying cry to anyone that values cultural spaces to stand up for these venues before they are extinguished forever. SOS and NTIA, alongside industry leaders, are calling out the government’s indifference towards our cultural sanctuaries, including Pubs, Nightclubs, Live Music Venues, Festivals, Bars, Restaurants, Cafes, Theatres, and the unsung heroes behind them.

Culture Calling, alongside its partners, is demanding a VAT reduction for the hospitality & cultural sectors, in line with European counterparts, that could salvage thousands of businesses and safeguard countless livelihoods, as well as give a level of hope and security to the future of the sector. ‘Culture Calling’ rides on the passion and determination of Save Our Scene and the might of the NTIA. RESY/DENCY, Jubel Beer, Riot Noise & NDML have all stepped up, so far, as campaign partners. The campaign and demonstration looks to unite a relentless collective of supporters, from mainstream media to fearless industry titans.

The Government’s perpetual undervaluing of the hospitality and cultural sectors has gone on for too long, leaving millions of businesses & jobs high and dry in times of crisis. Over 3.8 million freelance workers were left behind during the pandemic, over 13,000 night time economy and hospitality businesses have been sacrificed since March 2020, with countless more teetering on the precipice, impacting tens of thousands of livelihoods with no end in sight (The Caterer, 2023).

In the coming four weeks, Save Our Scene and NTIA will be visiting cities across the UK, raising awareness through events, interviews and activations. The campaign’s peak will be the UK’s largest-ever cultural march on Saturday, November 18th, as the industry stands together to protect what so many hold dear.

In 2019 the UK Night Time Economy generated over £116 billion in revenue, employing 1.94 million people and attracting 300 million nightlife tourists to the UK. In recent times we have seen a devastating shift, with figures showing a 20 billion drop in revenue leading to 2022 and beyond, as they have had no chance to recover.

The Culture Calling demonstration marks a critical turning point for the independent businesses and cultural sectors that have been severely impacted by the challenges brought on by the ongoing crisis. Visit https://www.culturecallingcampaign.co.uk for more information if you dare to stand with us!

Hospitality Vacancy Rise Prompts Calls For Action Reforming the Apprenticeship Levy and committing to scale up ongoing hospitality skills pilot schemes could reduce vacancies, according to UKHospitality. New data released by the Office for National Statistics today shows vacancies in accommodation and food service activities increased to 121,000, after five months of consecutive decreases. Vacancies remain more than 30,000 above pre-pandemic levels. UKHospitality is calling for the Government to: Commit to scaling up skills pilot projects currently running with the Department for Work and Pensions, which are showing early success. Reform the Apprenticeship Levy to allow 25% of funds to be used for non-apprenticeship training and to allow a modular approach to delivery. Instigate Youth Mobility Scheme agreements with a range of European nations.

UKHospitality Chief Executive Kate Nicholls said: “Staff shortages remain a significant challenge for hospitality businesses, causing many to operate far below full capacity. “This surprise increase in vacancies demonstrates the fluctuations that remain in the labour market and the need for action to help businesses get people into work. “As the third largest employer in the UK, implementing these measures will unlock thousands of job opportunities. Not only is hospitality well placed to kickstart someone’s career but it can help bring people back into the workforce too, providing a key solution to an economy-wide challenge. “Government action in these areas would be a clear signal it is prepared to help businesses resolve a key issue, as well as keeping venues at the heart of their communities thriving.”

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Issue 183

Seizing Opportunities in Food Delivery for SMEs By John Gillan, General Manager, Stuart UK (www.stuart.com) there's the advantage of consolidating orders and paying for delivery only once, bolstering profitability.

While the global pandemic impacted businesses across the board, small, independent restaurants were hardest hit. As they were forced to temporarily close their doors to indoor dining during multiple lockdowns, a surge in remote food ordering and restaurant delivery services swept across Europe. These restaurants had to explore innovative ways to reach their patrons and, ultimately, survive.

SUSTAINABILITY IN DELIVERY The surge in e-commerce and last-mile delivery services has brought urban logistics to a critical juncture, particularly in the food and hospitality sector. The delivery landscape has embraced technology and automation, replacing outdated infrastructure and motorised fleets with flexible, customer-focused solutions. Obsolete models have transitioned into customised delivery options, including same-day and next-day services, to meet consumers' heightened expectations.

Fast forward three years, and this burgeoning revenue stream shows no signs of abating. Online food delivery in Europe is poised to reach an estimated market value of €54.7 billion by 2027. Even as dine-in customers return, restaurants recognise the need to continue offering robust delivery services to remain competitive. This challenge is magnified as they grapple with inflation, stretched supply chains, and a challenging cost-of-living crisis impacting businesses and their customers. In today's increasingly digital economy, consumers have embraced online deliveries as the new norm, no more so than in the food sector. Whether it's their weekly grocery shopping or indulging in a restaurantquality meal at home, we're witnessing a fundamental shift in consumer behaviour. Businesses in this sector must keep pace with this evolving landscape. To ensure long-term survival, small and medium enterprises (SMEs) in the food and hospitality sector must focus on future-proofing operations by developing resilient and sustainable delivery systems that connect them with their customer base. The ability to adapt continuously will be paramount. However, this challenge also represents an opportunity for growth, opening up new avenues for business expansion.

INTEGRATING TECHNOLOGY TO FOSTER CUSTOMER RELATIONSHIPS There's no denying that consumer expectations are on the rise, especially regarding delivery services. Consumers now demand options that offer both speed and affordability. SMEs in this sector must heed this call, as delivery services are pivotal in shaping the overall customer experience. However, choosing the right delivery solutions can be overwhelming for restaurant owners, a topic we've explored in our latest Food Guide. Building a loyal customer base is imperative for restaurant survival in an increasingly competitive environment. While outsourcing orders and

deliveries to food aggregator platforms may seem cost-effective and time-efficient, managing multiple online and in-house orders arriving simultaneously on various devices can be challenging. Many restaurants are affiliated with multiple food marketplaces, and this can create operational chaos. Recognising this gap in the market, new technology players like Otter and UrbanPiper have emerged, aiming to streamline online orders through a single tablet. Once food leaves the restaurant, it’s down to the last-mile delivery partner. If a customer's food arrives late or cold, an overwhelming majority (80%) of them blame the restaurant, not the delivery service, according to Deliverect. Ultimately, the delivery experience is intricately linked to customer retention. For many businesses in this space, building their own delivery capabilities from scratch is simply not a viable option. It necessitates a substantial upfront investment, including recruiting, training, and contracting couriers, purchasing vehicles, and building in-house systems and infrastructure from the ground up. However, leveraging delivery partners does not necessarily mean relinquishing control. Through collaboration with third-party logistics partners like Stuart, restaurants can access a pool of couriers while maintaining a direct relationship with their customers. Additionally,

Consumer attitudes are not only changing the speed of delivery, however. Recent research from Stuart revealed that nearly a third (30%) of business representatives believe their customers are seeking more sustainable delivery options. Consumers are aligning their values with their purchasing power, creating a significant challenge for small businesses to adopt more environmentally friendly delivery practices without imposing a premium on customers. Fortunately, the delivery landscape is responding in kind, with many providers shifting towards more sustainable models. Investing in green solutions and innovations now will fortify businesses for the long term. As restaurants look to decarbonise their supply chains, they must select a delivery model that aligns with their unique business needs, enhancing efficiency while working towards net-zero targets.

UNLOCKING BENEFITS FOR SMALL BUSINESSES IN FOOD AND HOSPITALITY As the hospitality sector continues to evolve, the survival of SMEs increasingly depends on an effective and thoughtful approach to delivery. Partners in this space must maximise their ability to adapt to shifting consumer preferences while keeping a keen eye on market trends to remain ahead of the curve. SMEs are the heart of local economies. According to the World Bank, SMEs represent about 90% of all businesses and provide over 50% of employment opportunities. When SMEs thrive, so do the communities and economies around them. That’s why it’s so important that they are adequately supported as we enter this new era of delivery-powered hospitality.

Pedal Power: Chestnut Group Raises £21,000 in Charity Cycle Challenge for East Anglia’s Children’s Hospice to tackle individual legs of the gruelling route.

Chestnut, East Anglia’s premier hospitality group, has raised £21,000 for East Anglia’s Children’s Hospice (EACH) to support children and their families facing life-threatening conditions in the region.

Chestnut’s patrons were invited to support the cyclists by adding a £1 donation to their bills leading up to and during the challenge as well as being able to make donations via GoFundMe.

The five-day cycling challenge featured distances ranging from 70km to a jaw-dropping 142km. The challenge began at The Carpenters Arms in Great Wilbraham on 25th September and finished at The Weeping Willow in Barrow on 29th September 2023.

Tori Dexter, Head of Marketing at Chestnut, recognised the team’s accomplishments stating: “Following the success of the last Cycle Safari, we dared to dream big for this year’s event, hoping to raise as much as possible for EACH. The money raised so far has made a huge dent in our fundraising commitment for the year. Our team trained relentlessly and we’re really proud of them for taking on the challenge to raise awareness of such an important local charity.”

Twelve cyclists took on 550-kilometers, navigating a route across Cambridgeshire, Essex, Norfolk, and Suffolk visiting Chestnut’s 16 locations, with stops at three EACH hospices – Milton, The Treehouse in Ipswich, and The Nook near Norwich. Cyclists included Chestnut’s Ian Kyle, Head Chef at The Three Blackbirds (40), Chris Matthews-King, Assistant Manager at The Packhorse Inn (35), Justin Newton, Regional Head Chef at The Black Lion and The Crown (51), and Ben Foxcroft, Head of Sales (44) with support from additional team members

Hannah Forbester, EACH’s Senior Corporate Fundraiser for Cambridgeshire and West Essex, said: “We’re so appreciative of the support Chestnut has provided us, not only with their amazing fundraising efforts but also through the fantastic exposure they have provided us in the local community.”

Welcome To Choice... It’s Not So Black and White Anymore For years your customers have had just one choice when it comes to the black stuff – now there is another, and it might just be better. Now available as part of BrewDog’s headliner range, Black Heart is a 4.1% ABV classic draught stout alternative, brewed in and for this century.

THE BEER A no-nonsense dry-Irish style stout. Chocolate and extra dark crystal malts give layers of roasted, toasted coffee and cocoa, with a hint of caramel coming through. It’s smooth, it’s creamy, it’s all head and it’s all heart.

THE CATEGORY OPPORTUNITY

DISCOVER THE ALTERNATIVE At BrewDog we believe drinking beer is about discovery and experimentation, with a mountain of different types and styles available. However, when it comes to stout, there really is only one choice in most pubs and bars and has been for years. As the experts in taste and quality, we have worked with our brewers to develop a classic draught stout, that can be offered to those looking to try something new. With flavour at its core, Black Heart is already introducing more younger consumers to the stout category, indicating its potential to drive further growth by appealing to those that have all but given up on the chance of a stout alternative.

Stout is the second fastest growing beer category +10.9%, worth almost £1bn (£947m)

What if it’s better?

It grew +8.8% in value and +0.9% share in the last three years – exceeding pre-covid levels1

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Draught Stout has 97% Category Share, but with the category dominated by just one brand, this provides a huge opportunity for an alternative premium stout to drive further growth and higher margins

Available NOW in 50L KEGS and to be poured through a NITRO LINE. Also available iconic assets including hero font and tap handles, glassware, POS and staff t-shirts. For more information, visit https://www.brewdog.com/uk/black-heart, or contact us on salesenquiries@brewdog.com or see the advert on page 3.

Issue 183

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42% of Hospitality Workers are Likely to Consider a Career Change

Spencer, Harri’s SVP Sales UK. “Businesses know that further improvements are needed at every step of their teams’ journeys, from recruitment and onboarding onwards. Investment in digital engagement solutions can help employees feel more valued and better at their jobs while substantially reducing the high costs of recruitment.”

42% of hospitality workers would consider a career change according to a new report entitled ‘Getting Retention Right: Insights to Navigating Hospitality’s Top Talent Challenge,’ from CGA by NIQ and Harri. The report explores the experiences of today’s hospitality workers and reveals how better recruitment and technology can cut shortages.

Among the potential improvements for hospitality businesses in the report are:

While job satisfaction levels in hospitality have increased significantly over the last 12 months, according to a new report from research experts CGA by NIQ and Harri, providers of the revolutionary Frontline Employee Experience platform serving more than 35,000 restaurant and hotel locations and four million hospitality employees globally, labour shortages and high turnover remain major challenges. The exclusive ‘Getting Retention Right: Insights to Navigating Hospitality’s Top Talent Challenge’ report reveals that operators and managers are looking at employee satisfaction with cautious optimism. Pay is up and well-being is a growing priority; however, more than two in five (42%) of employees are still considering a career outside of hospitality. Yet, despite rising costs and staff shortages, 62% of industry leaders feel optimistic about prospects for their business over the next 12 months, and two-thirds (67%) of respondents agree with the statement that ‘hospitality offers a good and worthwhile career.’ Nearly three-quarters (74%) of employees in the sector feel satisfied in their current hospitality job role—an increase of 13 percentage points since the last survey in 2022 – and over a quarter (27%) say they have actively chosen hospitality as their career path, which is four percentage points more than 12 months ago. The numbers are a welcome sign that hospitality businesses are improving their employees’ experiences, and may also reflect widespread increases in pay in the sector over the last 12 months, but recruitment and retention remain major challenges in hospitality. “It’s good to see that increasing numbers of hospitality professionals feel content and motivated—but with two in five considering a change of career path, job satisfaction in this sector remains precarious,” said Tristan

• Wellbeing… A third (30%) of staff say their employer supports a good work-life balance, up from 19% a year ago—but more support is still needed • Values… More than a third of employees say they look for honesty (41%), equality (35%), or mutual respect (34%) when searching for a job, so employers that communicate positive values can get a head start in recruitment. • Technology… Only a fifth (20%) of employees currently think their business’ technology for staff is very advanced, and there is substantial potential to make better use of online platforms in tasks like payroll, communications, and shift and holiday management. The report is available now and offers many more actionable insights into employees’ experience in hospitality, plus extensive breakdowns by age and place of work. It also features interviews with HR leaders across the sector, on issues including recruitment, team support, and the role of technology, including Artificial Intelligence. Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “High staff shortages and turnover have been a huge challenge for the hospitality sector in recent years, but our research shows businesses are making good progress on their engagement strategies. It’s already paying dividends in improved satisfaction, and in time should help to bring down turnover and overcome some negative stereotypes to finally earn hospitality the reputation it deserves as a great place to build a career.”

Deliveroo Reports Strong Q3 Trading Performance Deliveroo revenues in the UK and Ireland increased to £297m in its third quarter, according to its latest trading statement. Orders were 38.3 million in the third quarter, up 3% year on year. Group-wide, the company said GTV was up 3% year on year in the quarter in constant currency. It said orders were down 1%, which was an improving trend. In international, GTV was £671m in the third quarter, down 1% year on year in constant currency. Orders were 30.9 million in the third quarter, down 5% year on year. The business said food price inflation was moderating. It added the GTV growth was underpinned by “further strengthening of the consumer value proposition, including expanded selection, targeted promotions and service enhancements”. Deliveroo said it was maintaining its

full year guidance with GTV growth expected to be lower single digits percentage growth in constant currency and adjusted Ebitda expected to be in the range of £60m-80m. Chief executive Will Shu said: “I’m really pleased with our results and proud of the team’s execution, especially the continued progress on service towards a seamless delivery experience. We’ve also made clear progress in promoting value within the app, which remains so important given the tough consumer backdrop. We continue to deliver strong performance in the UK and Ireland and I’m encouraged by the improving growth trends in key International markets. My confidence in our ability to drive growth and deliver on our goals for profitability and sustainable cash flow generation has never been stronger.”

Extend Tax Cut On Pints To Save Our Pubs, CAMRA Urges Chancellor Issue 183

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Next month’s Autumn Statement a ‘make or break’ moment for nation’s pubs, consumers warn Jeremy Hunt

Speaking about the launch of CAMRA’s Autumn Statement campaign Chairman Nik Antona said:

Action from the Chancellor of the Exchequer to cut duty on beer and cider served in pubs, extend help with business rates and deliver a fair deal on energy costs are needed to save the future of the UK’s pubs.

“This really is a make-or-break moment for the future of the nation’s beloved pubs and social clubs, which are at the heart of community life. “In August, the Government’s new alcohol duty system introduced a lower rate of tax charged on draught beer and cider served in pubs, clubs and taprooms. To really protect and promote pubgoing, the Chancellor should reduce draught beer and cider duty further – and give our locals a fighting chance with the likes of supermarket alcohol.

That’s the message from the Campaign for Real Ale (CAMRA), whose 150,000 members are sending messages to the Chancellor and MPs ahead of the Autumn Statement on 22 November in a bid to protect community pubs and social clubs.

“The Government should also axe the red tap which bans pubs selling take-home beer and cider from draught-duty containers which is a lifeline, particularly in rural communities.

CAMRA members in all corners of the UK are contacting their local MP to ask them to support the organisation’s ‘Save Our Pubs’ campaign ahead of the Autumn Statement, which calls on the Chancellor to: • Reduce duty on draught beer and cider – cutting tax on pints in pubs to help them compete with the likes of supermarket alcohol. • Replace business rate relief schemes in England which are due to end next year – with money to do the same in Scotland, Wales and Northern Ireland. • Make sure energy supply and pricing issues are fair for hospitality businesses. • End the ban on take-home draught beer and cider from most pubs and festivals.

“As customers continue to tighten their belts, licensees, brewers, and cider makers face an uncertain economic future as they don’t know what their business rates or energy bills will look like in the next year. “That’s why the licenced trade and consumers will want to see the Chancellor taking action to guarantee a fair deal from energy supplies for hospitality businesses – and crucially to extend help with business rates relief in England beyond April next year and allocate money to do the same in Scotland, Wales and Northern Ireland.”

Greene King Launches Its Biggest Ever Interactive Quiz For Macmillan Cancer Support Wembley in 2023/2024.

A survey of 2,000 Brits commissioned by Greene King marks the launch of ‘Small Change, Big Quiz’ - the biggest ever interactive quiz sponsored by Guinness and Coca-Cola and powered by Kwizzbit and Startle technology.

When it comes to quiz topics, Brits are happiest answering questions on general knowledge (50%), followed by film & TV trivia (31%), and music trivia (29%).

The quiz, which will raise funds for Macmillan Cancer Support, will be played on TV screens at over 900 pubs nationwide this coming Sunday 22 October.

Despite this, Brits often get basic general knowledge questions wrong on a wide range of topics. In terms of geography, one in five don’t know how many countries are in the UK (four), 60% of people get the number of US states wrong (50) and 39% can’t name the capital of Canada (Ottawa).

The survey revealed that almost a third of Brits (28%) admit to having cheated on a pub quiz, new research has revealed. When it comes to quiz tactics, searching for answers on a smartphone is the most common occurrence, followed by asking members of staff for help, and looking at another team’s answers. With a suggested donation of £3 per person to take part in the Small Change, Big quiz, every player will receive either a free pint of Guinness or regular glass of Coca-Cola Zero Sugar, Diet Coke or Schweppes Lemonade. All money raised through Small Change, Big Quiz will help Macmillan Cancer Support continue to do whatever it takes to support people living with cancer, with Greene King aiming to raise £70,000 for the charity. As a nation, Brits are pub quiz mad, with 70% of people regularly taking part in them and almost one in ten (8%) attending a pub quiz every single week. In fact, 72% of Brits say a good pub quiz is an integral part of a traditional British pub. The most important element of any pub quiz is a strong team, and Brits have voted teachers as the most knowledgeable profession to have on the team, taking up 46% of the vote. Journalists came in a close second at 33%, followed by doctors, (31%) and solicitors (16%). This Sunday, players in Small Change, Big Quiz will play along on their smart phones, testing their knowledge and speed to compete both nationally against each other and against their fellow pub teams. In each participating pub, the winning player will receive a £50 gift card, while on a national level top prizes include a paid holiday to Dublin, as well as premium tickets to an England Men’s or Women’s football fixture at

What’s more, a quarter of Brits (25%) don’t know how many makes up a 'baker’s dozen’ (13) and nearly seven in ten (67%) think you can see the Great Wall of China from space (you can’t). Nick Mackenzie, Chief Executive Officer at Greene King said: “To date, our incredible team has raised over £16m for Macmillan Cancer Support, and we’re not stopping there. This quiz is a fantastic coming together of pub teams and customers to raise money for what couldn’t be a more important cause. “Cancer is something that impacts people from all walks of life, right across the country, so it was important for us to make Small Change, Big Quiz open to as many people as possible, and the response from our pub teams has been incredible. Over 900 pubs are taking part in the quiz, and we’re confident we’re going to raise a fantastic amount of money this weekend.” Becky Ettinger, Head of Corporate Partnerships at Macmillan said: “We are really excited for Greene King’s biggest ever Small Change, Pub Quiz. Cancer affects so many and it will be amazing to see everyone coming together, up and down the country, raising money for people living with cancer. “As our long-term partner, Greene King has already raised millions of pounds for Macmillan Cancer Support and we are so grateful for their continued dedication and support. Every pound raised through the interactive quiz will go towards Macmillan nurses and professionals helping us continue to do whatever it takes to support those who need us.”

The Law Has Changed On Single-Use Plastics – What Do Businesses Need To Know? Whilst previous campaigns on the responsible disposal of plastic items have urged many businesses to think more sustainably, a number of them still rely on single-use plastics.

certain single-use plastic items as of October 2023.

We use 4.7 billion plastic straws, 2.7 billion items of single-use cutlery, 721 million single-use plates, and 316 million plastic stirrers every year – but only 10% of these items are recycled and many find their way into our ocean. According to recent studies: “The flow of plastic into the ocean is projected to nearly triple by 2040. Without considerable action to address plastic pollution, 50kg of plastic will enter the ocean for every metre of shoreline”1.

• straws • cotton buds • drink stirrers • plates, bowls and trays • cutlery • balloon sticks • polystyrene food or drink containers • polystyrene cups

To address these environmental issues, protect our marine wildlife, and ultimately eliminate all avoidable plastic waste, The Environmental Protection (Plastic Plates etc and Polystyrene Containers etc) (England) Regulations 2023 prohibits businesses from supplying, selling or offering

The ban includes the following items:

If businesses fail to follow the new rules, they risk being investigated by their local authority, which has the power to conduct inspections and issue fines to those

that break the law. Whilst the ban on single-use plastic is beneficial for the environment, we understand that navigating consumer law and how it applies to your business can be complex. So, whether you’re a takeaway business, a retailer, or a charity organisation that uses single-use plastic products in any way, the latest Business Companion guide on single-use plastics is here to help you. This free resource covers all the key areas of the ban in detail, so you can be prepared and adapt accordingly. Visit the website to find out more: bit.ly/single-use-plastics-ban 1 *PEW Charitable Trusts and SystemIQ. “Breaking the Plastic Wave: A Comprehensive Assessment of Pathways Towards Stopping Ocean Plastic Pollution,” 2020.

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Issue 183

Natasha’s Law: Reflecting on the Past Two Years By Simon Brennan, Senior End User Client Manager for Labelling and Specialist Print, Brother UK (www.brother.co.uk) FURTHER CHANGES AHEAD

Two years ago, we saw the introduction of a new law that required any food industry company that sells pre-packaged for direct sale (PPDS) foods to re-think how they’re labelled. The law, formally known as Food Information (Amendment) (England) Regulations 2019, means that all PPDS foods must be clearly labelled with information on potential allergens present.

It’s clear that many UK businesses are not yet compliant with current regulations, there are now calls for even clearer rules on food labelling, arguing that terms like “free-from” and “vegan” can be misleading. And there is the potential for changes to be made on how allergens are labelled on menus in restaurants if Owen’s Law – a campaign launched by the family of 18 year old Owen Carey, a dairy allergy sufferer who died after eating a mis-labeled chicken burger that contained buttermilk – is introduced.

THE STATE OF COMPLIANCE IN THE UK The initial response to the new law was positive, with Brother UK research finding that 100% of food industry businesses surveyed agreed it would make customers with food allergies feel safer.

Reliable, easy-to-use technology can greatly improve a business’ ability to keep up with any regulatory changes and take the hard work out of compliance, day-in, day-out.

But while motivation to comply was there, businesses were faced to do so quickly. Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size, and sticking it to the packaging. So, what has this meant for compliance rates? A study carried out by Erudus, a market leading source for accurate allergy, nutritional and technical product data, found that more than half (54%) of PPDS1 food labels still failed to accurately declare the presence of allergen ingredients. One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text.

ADAPTING TO NEW REQUIREMENTS It’s clear that there is work to do if businesses are to consistently meet these regulations while maintaining efficiency. Implementing the right technology can be an excellent way to do this, without adding extra pressure or strain on your team. The most appropriate solution will depend on the scale of the business, and how many locations it has.

For those with a single location, a stand-alone label printing solution might prove a cost- and time-efficient way to ensure good legibility of information. For those with multiple sites, or more complex requirements on a single site, integrating food labelling with a menu management system can help streamline the process of making changes to information by allowing it to be done from a single, central database. Marka is one such system. Marka has helped customers, including leading international multi-channel Japanese food business Snowfox Group, find a better way to label accurately and in accordance with Natasha’s Law. It achieved this by analysing the group’s unique needs and implementing the right software and hardware to allow Snowfox to focus on the growth of its business without worrying about the tech.

Evolving food labelling regulations have played a major role in improving food safety standards over the years, and have undoubtedly saved lives. While it’s alarming that so many British businesses are still falling short of the current standards, the good news is that the challenges they face are easily fixed, with a wide range of robust and good-value labelling systems now on the market purpose built to make efficient compliance easy. For in-depth, expert guidance on achieving and maintaining compliance as efficiently as possible, visit www.brother.co.uk/food-labelling See our Food Safety feature on pages 32-33 of this issue. 1 Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafes, food markets and festivals across the UK.

Jesmond Dene House Wins The Good Hotel Guide’s 2024 Wedding Hotels Award Boutique hotel, Jesmond Dene House, is celebrating after being selected as one of the esteemed winners of The Good Hotel Guide Editor’s Choice 2024 Wedding Hotels Award. This remarkable achievement marks the fourth time the hotel has been recognised by this prestigious publication. Established in 1978, The Good Hotel Guide is a truly independent UK hotel guide, where hotels cannot secure a place in the print edition through payment, and both the editors and inspectors maintain their impartiality by declining complimentary hospitality during their incognito hotel visits. Christina Stephenson, the Sales, Marketing, and Events Manager at Jesmond Dene House, expressed her delight, stating, “We are thrilled to announce our selection as a winner of The Good Hotel Guide Editor’s Choice 2024 awards

for Wedding Hotels. We feel deeply honoured to have received this prestigious, independent award and extend our gratitude to our dedicated team for consistently upholding the high standards at Jesmond Dene House. This marks our fourth time winning this incredible accolade, and we couldn’t be prouder!” The Good Hotel Guide, known for its 12 César Awards, has unveiled its latest list of exceptional hotels, inns, and B&Bs across Britain and Ireland, all recommended by readers and endorsed by professional inspection. These César Awards, inspired by Swiss hotelier César Ritz, are announced annually. Christina concluded: “Although this is the fourth time of winning this prestigious award, we take nothing for granted at Jesmond Dene House, so will continually look at ways to improve our quality, services, and value, so that our loyal clientele always receives an exceptional experience.”

Tony Cleary of Lanchester Group Wins ESG Award Tony Cleary of Lanchester Group has won The ESG Award as part of The LDC Top 50 Most Ambitious Business Leaders programme for 2023.

eration across its sites and today the business is powered almost completely by renewable wind and solar energy.

Created by trusted investment partner LDC - part of Lloyds Banking Group, and supported by The Times, The LDC Top 50 champions the business leaders who are pushing for growth and building successful medium-sized businesses. The ESG Award recognises the business leader who has created a company that is driven to contribute to a more sustainable future.

Tony said: “We’re a family business which has invested significantly in renewable heat and energy generation at our North East and Yorkshire sites; wind turbines and solar panels create our electricity and we heat warehouses with geothermal heat pumps, using water from a disused mine workings. We are about to finish building Greencroft Two, our new wine bottling facility and possibly the most sustainable large building worldwide. That’s cost £21 million, £4.8 million of which is sustainable practices, and will be able to bottle up to 400 million litres a year – about a quarter of all the wine sold in the UK.

This year’s nominations were of an exceptionally high calibre and the competition was fierce, showcasing the drive and determination that unites business leaders across the UK. The leaders featured in The LDC Top 50 are growing their businesses at home and overseas, making a positive contribution to society and driving progress against their sustainability goals. They hail from every corner of the UK and span every sector of the economy. Together, they employ more than 6,700 people and turn over more than £1.2bn. The awards, presented last night at a celebratory event at BAFTA in London, were given out after an intense judging session, during which this year’s judging panel of Carl Castledine, CEO of Away Resorts; Janette Martin, CEO of Talos360; John Garner, Managing Partner of LDC; and Kate Bassett and Bex Burn-Callander, editors of The LDC Top 50 2023 selected the final award winners. Tony has built Lanchester Group, which encompasses Lanchester Wines, Greencroft Bottling, The Wine Fusion, Bon Bon’s Wholesale and Spicers of Hythe, into a much-admired business with outstanding sustainability credentials. He is a real advocate of renewable energy, with a proven track record for pushing the boundaries of green technology – leading the development of a new self-powered bottling plant, which he believes is the most sustainable large building on the planet. To date, the privately-owned family business has invested over £13million in renewable heat and energy gen-

“As a business, we continue to make choices about our long-term sustainability which go above and beyond both legislation and common practice. However, there is no ‘one size fits all’ answer to sustainability, we identified our greatest opportunity was to minimise our use of fossil fuels. We implore every business to review how they can make changes.” John Garner, Managing Partner at LDC, said: “We started The LDC Top 50 six years ago to champion the remarkable success stories of medium-sized businesses, the unsung heroes of the British economy. In business, ambition is the driving force that propels innovation, growth and success, and the winners, as well as those recognised in The Top 50 and Ones to Watch should be proud of their achievements. “Tony has achieved end-to-end sustainable operations at an industrial scale, investing significantly in his sustainable buildings and running all operations on renewable energy. He has leveraged technology to show what can be achieved and I’d like to congratulate him on everything he’s achieved at Lanchester Group.” You can find out more information on this year’s LDC Top 50 Most Ambitious Business Leaders programme here: https://bit.ly/3S1QQF3

Sun Shines On Drinks Sales In Solid Fortnight For Pubs And Bars Issue 183

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Warm weather and the Rugby World Cup have helped operators and suppliers end September and start October in robust year-on-year growth.

latter benefiting from temperatures in the mid-20s and England’s World Cup fixture against Argentina.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the final week of September were +8% ahead of the equivalent week in 2022. That was followed by year-on-year growth of 4% in the following week to last Saturday (7 October).

The warm weather made it a good fortnight for the Long Alcoholic Drink (LAD) category. Cider sales were up by 16% and 9% in the last week of September and first week of October respectively, with beer not far behind at +12% and +7%. Wine (+7% and +4%) and soft drinks (+5% and +3%) were in decent growth too, though spirits (flat and -5%) were in the red.

Daily sales fluctuated in line with the temperatures and the dates of big matches in the World Cup and other sporting competitions. There was particularly notable growth on Sunday 24 September, when games for Scotland and Wales and Premier League fixtures triggered a year-on-year uplift of 16%, followed by double-digit increases on Monday and Tuesday (25 and 26 September)—though sales tailed off towards the end of the week. Sales climbed in line with the temperatures over the first week of October, with growth peaking at 6% and 7% on Wednesday and Saturday (4 and 7 October)—the

“It’s good to see drinks sales growth holding up well with inflation as we start the final quarter of 2023,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “The unusually warm weather has helped pubs and bars to claw back at least some of the sales they missed over a dismal summer of weather, and the Rugby World Cup has delivered further valuable growth for LAD brands. It’s very clear that consumers remain as eager as ever to drink out despite ongoing pressure on disposable incomes, and that bodes well for the all-important festive season.”

BBPA Annual Dinner 2023 Raises £20,000

The British Beer & Pub Association (BBPA) and members of the pub sector held its Annual Dinner & Fundraiser at The Albert Hall in Manchester.

Over £20,000 was raised for both Pub is The Hub and Only a Pavement Away at the event which saw members of the trade take part in a fundraising raffle and auction. Pub is The Hub chief executive John Longden said: “We would like to thank BBPA chief executive Emma McClarkin and chairman Kevin Georgel for their ongoing support of Pub is The Hub’s work, including this great fundraiser. And thanks to all the members of the industry that supported us and Only a Pavement Away on the night.” He added: “These funds will help us support many more pubs and publicans in providing vital local services and activities such as village stores, allotments and community cafes, which can also offer safe spaces to help tackle the major societal issue of loneliness.”

What can a TROLLEY do for you? BOOST YOUR SALES

Emma McClarkin, chief executive of the British Beer and Pub Association, said: “We’re very proud to have raised so much money for two amazing causes last night, thanks to the generosity of our membership.” This is the first year that Pub is The Hub has been one of the partnering organisations supported at the annual fundraising event. Prizes for the excellent auction and raffle, which were hosted by TV presenter Mark Durden-Smith, were kindly donated by Chapel Down, Greene King, Carlsberg, Diageo, Molson Coors, Lucky Saint, Heineken UK, Asahi, Robinsons, Sky Business and Joseph Holt.

The essential role pubs have in supporting people in their local communities was highlighted in a new report by Localis, called ‘Inn-valuable’ which was supported by the BBPA. The report authors make the case for those for £4m to support Pub is The Hub to help 1,000 pubs to diversify at a cost of £4,000 per pub.

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A Pub’s Guide To Creating A Happening Halloween

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Issue 183

With Halloween lurking just around the corner, Publicans nationwide will be on the prowl for innovative ideas to attract new and existing customers and transform their establishments into the talk of the town. It’s widely known that the increasing popularity of Halloween in the UK will see a spike in sales for pubs nationwide. According to Statista, Halloween spend is set to reach £777M this year, which is £100M more than 2022 and more than three times the amount in 2013.* To help pubs maximise their chance for incremental sales this year, PubAid has created an in-depth downloadable guide to Halloween. The guide is packed with low and higher cost ideas for how pubs can drive footfall on October 31st, as well as in the lead up and beyond. The guide includes ideas of how to create mesmerising settings with a Halloween theme, ensuring Instagram-worthy spots for patrons; how to make the most of the nation’s love of fancy dress; ideas for games and events including how to take advantage of trending Tik Tok challenges and more.

It also includes detailed promotional strategies encompassing in-pub advertising, social media engagement, community outreach, leveraging hashtags, and much more. Des O’Flanagan, Co-founder of PubAid, said: “Our comprehensive guide is a treasure trove of ideas that are tried and tested and brought together in one place as an easy tool for publicans nationwide to use. PubAid is here to help celebrate the good that pubs do for their local area and we want to help pubs bring their communities together for some spooktacular fun this year. “The guide is jam packed with tricks of the trade for pub owners and landlords and will only deliver treats for their customers this Halloween.” Download the PubAid Guide to Maximising Halloween now and set the stage for an unforgettable fright night. Download here: https://www.pubaid.co.uk/news/a-pubs-guide-to-creating-ahappening-halloween/

Surrey Operator Takes On Second Pub Ollie Bailey, licensee of The Running Mare in Cobham, has taken on The Seven Stars in Ripley, a Star Pubs & Bars lease. The pub is Ollie’s first leased pub and site with Star Pubs & Bars.

Seven Stars are both are located in an affluent area. 10-15 years ago people would come out to drink, now it’s important to offer food to entice people out.

Together with Star Pubs & Bars, Ollie is undertaking a joint £265,000 refurbishment of The Seven Stars which starts on 23rd October. It will reopen at the end of November as a dog and family friendly traditional local, a hub of the community with a reputation for great food. 10 new jobs are being created on the back of the investment.

“I am optimistic about the future. If you have a good head and know what you’re doing there are opportunities like The Seven Stars to be had.” The refurbishment will retain the traditional look and feel of The Seven Stars while giving it a fresher, lighter ambience and an improved layout. Richard Foster, Business development manager at Star Pubs & Bars says: “The investment will broaden the appeal of The Seven Stars and is timely given the new housing being built nearby in the next couple of years.

Ollie says: “The Seven Stars was tired and old looking but the bones of it are good. It is a decent size and similar layout to The Running Mare with a great outdoor garden. I wouldn’t have been interested however if Star wasn’t investing as it needs this cash injection to enable it to reach its potential.

“We’re delighted that Ollie is taking on the lease of The Seven Stars. The food and reputation for great hospitality at The Running Mare have won it a number of Surrey based awards.”

Catering for Every Eventuality “In spite of the economic climate we’re lucky as The Running Mare and

Catering and hospitality prides itself on reacting to changing conditions, like a sudden influx of business, with aplomb. It’s what makes hospitality the fascinating industry it is and makes it such a good subject for films and TV programmes. However, when something unexpected occurs, like a drastic change in the weather, it pays to be prepared. As we come to the end of the outdoor catering season, an unexpected cold snap could affect customer comfort. In larger buildings where airflow is limited, additional heating may be required to ensure a comfortable ambient temperature throughout. At Machine Mart we supply Clarke heaters which cater for all scenarios. Space Heaters, Radiant Heaters, Halogen Heaters and Industrial Heaters.

HALOGEN HEATERS Halogen heaters are favoured in an external setting and are typically used as patio heaters, and for heating smoking areas and al fresco dining spaces. Halogen heaters are also infrared and so only heat solid objects like you so there is no loss of heat when used as heat source outside.

INDUSTRIAL HEATERS Our range of electric fan heaters is perfect for external buildings, heating up quickly and efficiently. A low heat setting can take the chill off an exposed conservatory for a comfortable dining experience. Prime the Pumps

SPACE HEATERS Space heaters heat large spaces. They work by heating the air and are ideal for heating a marquee or large hall. Great as a fallback option should the boiler fail, they are either paraffin/diesel powered or gas fired and can vary in output. For convenience, we also supply trolley mounted models so you can easily transport the heat where it is needed.

RADIANT HEATERS

Perfect for cold spots, gas, paraffin or diesel powered radiant heaters work by radiating infrared light. A safer option in locations where children or vulnerable adults could harm themselves.

Flash floods have become the norm recently meaning cellars are at risk of being flooded. Machine Mart’s range of Clarke water pumps painlessly remove water from subterranean levels in the most trying of conditions. Explore our full range of heaters and pumps this autumn. See the advert opposite for details.

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY AND LICENSED TRADE SECTORS VISIT

WWW.CATERERLICENSEE.COM

Love Is In The Air, But Lo-Fi Is In The Airwaves 14

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Issue 183

Something about summer makes the season perfect for getting back into the dating scene, whether the hot weather or the brighter evenings. Music licensing company PPL PRS working with neuroscientist Dr Julia Jones (AKA Dr Rock), has revealed the results of their recent survey unveiling how hospitality businesses can help to calm the first date nerves with music. In a brand new survey* the music licensing company discovered that when it comes to the UK’s most preferred hospitality venues for a first date, cafes (40%) and pubs (40%) were ranked the favourite rendezvous hot spots.

LOVE IS IN THE ATMOSPHERE

When it comes to building an atmosphere that’s good for business and lends a hand to the lovebirds of society, here are some things for hospitality venues to consider from the experts at PPL PRS.

THE TIME OF DAY Setting the mood ready for when daters arrive is key – so opening shift workers will not have to worry about witnessing any awkward first dates, as the more popular times for budding couples to meet for a first date are evenings (65%), followed by afternoons (22%), with having something to eat alongside a cocktail or coffee seemingly a winning combination.

MENU OPTIONS

Love is all about compatibility, but external factors play a crucial part on a first date. When asked about how a venue’s atmosphere and music influence first dates, almost two-thirds (61%) of respondents said that they prefer there to be music playing in the background of a date. Most said that music helps them relax (64%), reduces awkwardness (57%) and helps to break the ice (42%). Others also said it puts them in a happy mood (34%) and gives them something to talk about (33%) with their date.

Music licensing company PPL PRS found that singletons plan on sharing a meal on afternoon dates (13%) and evening dates (35%), venues could entice new customers with date (or mate) night offers, discounting meals and/or drinks when bought in pairs. Set menus or drinks deals could also help bars and restaurants to cement their status as a trendy date location.

THE MUSIC PLAYING

CAN YOU HEAR THE LOVE TONIGHT? The choice of music can also be crucial in setting the right atmosphere. More than half (57%) shared that they would prefer to hear chill-out music, like lo-fi, during a first date, which can be perfect for those first date jitters. Dr Julia Jones, Smart Wellness Coach for PPL PRS, explains that “Listening to music that you find relaxing can help reassure your brain that you’re in a safe environment - so the stress response can be disengaged. Timing your breath with music to slow inhales and extend exhales also deactivates that ancient stress circuit and engages your relaxation mode. This is because our breath engages the vagus nerve that regulates the relaxation response.” The next favourite genre of music for first dates was pop, being ranked second by 45% of people, and RnB – one of the more romantic genres – followed as 27% of daters preferred the genre.

Depending on what you specialise in as a venue, switching up the tracks you play during common date hours could lead to a couple becoming regulars, remembering your venue as where their relationship began. We asked UK singletons which genre of recorded music they’d like to hear on a first date from different venues, and this is what they shared: · Bars should bop to pop (47%) · Pop music in a pub (48%) · Restaurateurs should add chill-out to the musical menu (63%) · Cafes should play chill-out music (55%) Dr Julia Jones said: “Studies show that our brainwaves often synchronise to the music we hear. This means that you can use slow, relaxing music to slow your brainwaves and enter relaxing brain states.” So, if you know you’re going to have a string of nervous daters in your venue, you can use music to ease their experience. A word for the wise is that the most important thing for hospitality and daters alike is making sure the atmosphere and mood boost the relationships, new and old, within the customer base and employees to ensure that everyone has a good time – whether done through music or playing on another of the senses. The atmosphere created could be the reason someone scores a second date. * A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

Greene King Pledges Support For The Natasha Allergy Research Foundation “This is a really important partnership to be supporting the Foundation in what will be life-changing research for millions. It will make a difference for people with, or affected by, food allergies.

Greene King is strengthening its resolve to help customers with food allergies as it becomes the first UK pub company and brewer to form a strategic partnership with The Natasha Allergy Research Foundation.

“We serve meals to customers every day in our pubs and have strong procedures and menu information about food allergens in place to help protect them but this research is crucial to help us reach a time when everyone can eat at home or in a pub without the fear of an allergic reaction.

The Natasha Allergy Research Foundation is focusing on medical research, law and policies, and educating and raising allergy awareness to bring about positive change for people with food allergies. The new partnership sees Greene King, the leading pub company and brewer, pledge a six-figure sum over three-years to The Natasha Allergy Research Foundation for vital medical research looking at causes and developing ways to prevent and treat allergic disease.

“I think the incredible work Tanya, Nadim and the charity have done to raise awareness and champion this cause is awe-inspiring and I’m proud we are able to partner with them.” The Natasha Allergy Research Foundation was set up by Tanya and Nadim Ednan-Laperouse following the death of their daughter Natasha in 2016. Her tragic death after eating a high street- bought sandwich has fueled their determination to change the world for

Successful medical research could be a welcome relief for many pub customers, friends and families who have to be allergy-aware every time they eat for fear of an adverse allergic reaction. Up to three million people in the UK have food allergies and 48% of consumers say they, or a person in their household, avoids at least one food or ingredient as a result. Sadly, severe food allergic reaction and anaphylactic shock can be life-threatening. Latest NHS England data from the Medicines and Healthcare products Regulatory Agency (MHRA) shows there were over 25,000 admissions for allergies and anaphylaxis in 2022-2023 – that’s more than doubled over the past 20 years. Greene King Chief Executive, Nick Mackenzie, said:

everyone with food allergies. They successfully campaigned for Natasha’s Law, which came into effect in 2021, requiring all food outlets to provide full ingredients lists with clear allergen labelling on food pre-packed for direct sale. Tanya Ednan-Laperouse says: “We are delighted that Greene King is joining us in the fight to make allergy history by funding game-changing medical research. We want to transform the lives of people and families living with food allergies. Everyone has the right to feel and be safe in their environment, be that home, school, work, or out with friends and family.”

Time to Show Off the Best the South West Has to Offer! Are you looking for new suppliers and inspiring ideas? If you're involved in food retail, catering, or hospitality, wherever you're based in the South West, Hale Events have got a perfectly timed trade show for you:

The Source trade show - Tuesday 6th & Wednesday 7th of February 2024, at Westpoint near Exeter. The Source is where the region’s food and drink buyers come to shop. From delicious speciality foods and locally produced drinks to major, market-leading brands and artisan produce to suit every taste, The Source is here to inspire retail choices, great hospitality, and facilitate profitable catering. In partnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas. New to the show in 2024 are companies such as Kin Vodka, House of Sarunds and Sloe Motion, who will be exhibiting alongside more familiar names such as Forest Produce, Denhay Farms, Frobishers, The Real Olive Company, and Friary Liqueurs. Running each year at the start of February, The Source offers the ideal way to bring fresh momentum to your business and prepare you for the trading season ahead. With plenty of free parking and a friendly and collaborative ambience, there’s no better way to get the new year off to a flying start than a visit to The Source!

Expowest Cornwall - Wednesday 6th & Thursday 7th March, at the Royal Cornwall Showground, Wadebridge.

As the only trade exhibition in the region that’s truly dedicated to hospitality and catering, Expowest Cornwall is an unmissable event for professionals in this sector.The show is strategically timed to take place well before the main spring/summer tourist season gets underway, helping to make it a cornerstone of the Cornish business calendar. You’ll find new exhibitors such as Franke Coffee, Mcwhinney’s Sausage and Passmore Cleaning, exhibiting alongside Hunts Foodservice, Westcountry, R D Johns, T Quality, J&R Foodservice and many more. LWC will once again be bringing their range of national and regional drink brands to quench your thirst for the best for your business. If you are eager to see, taste and testthe best that the South West of England has to offer and truly understand what shapes the local market, this is one show that you can’t afford to miss. Both these shows will satisfy your appetite, whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attraction, catering business, supermarket or if your business is food and drink. You can register for free trade entry now on the shows’ websites at www.thesourcetradeshow.co.uk and www.expowestcornwall.co.uk or call 01934 733456. If you’re interested in a stand, please call 01934 733433 or email stands@hale-events.com. In the meantime, if you’d like to keep up to date with all the hospitality, catering, food & drink news in the South West, why not visit www.riseandshine.hale-events.com and sign up for the Rise & Shine enewsletter, which is delivered bi-weekly by Hale Events.

Using Technology To Combat Attrition In The Hospitality Industry 16

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Issue 183

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

HOW TECHNOLOGY CAN HELP TO REDUCE FRONTLINE WORKER ATTRITION The difficulty most hospitality and leisure businesses have is in connecting to employees. Characterised by diverse shift patterns and often antisocial hours, it can be hard for managers within the sector to help employees stay abreast of relevant information. To form strong working relationships with team members. Or to troubleshoot potential problems as they arise. This means that employees can feel unappreciated and unimportant – making resignation an act without emotion. There are a number of ways in which technology help to combat these problems.

SHIFT MANAGEMENT In hospitality and leisure, where shift work is standard, scheduling can be a particularly contentious issue. Employees have little control over their working hours. And with the potential for shifts to be dropped or changed at short notice, the lack of control can be highly frustrating. Technology, such as an Open Shift Marketplace, allow frontline staff to take control of their schedules. Not only simple shift swapping between colleagues. But helping individuals to simply take on more work, if additional shifts become available – to cover holidays or sick leave. And the business benefit of this isn’t simply time-saving. But it can be used across multiple locations. So, if you operate a chain and you’re short staffed in

Ludlow, your employees in Shrewsbury have the opportunity bag extra shifts. Helping them to up their earnings, while relieving management of operational pressures.

COMMUNICATION A lack of communication is one of the most frustrating issues for employees. Especially where shift work is involved. It can leave workers feeling undervalued because they’re always left in the dark. And that inevitably leads to a lack of engagement. By providing employees with a dedicated communication tool, we can help to reverse that. It not only ensures that all information gets to where it needs to be, and is seen by everyone who needs to see it. But it provides the opportunity to open up two-way communication. Increasing the sense of individual value and engagement, by giving each worker a voice.

TRAINING There’s nothing wrong with being a barista, receptionist, or waiter. But few people see these roles as their optimum career. They’re usually stop-gaps, until something better comes along. By offering training and development opportunities to your frontline workers, you are showing that you are willing to invest in them as individuals. The problem is that is can be difficult to get these opportunities in front of the right people. A 2022 McKinsey & Company study found that more than 70% of frontline workers have applied for career advancement opportunities. But many look for those opportunities outside of the organisation they’re currently working with. Communication technology can not only ensure that all employees have the ability to access available career development. But that they can control their own training programme, working at a pace that suits them. Helping to secure long-term benefits for the individual, and a loyal workforce for the business. Historically, the hospitality and leisure industry has been reluctant to invest in technology for frontline workers. Investment has instead focussed on customer engagement. But through reducing employee turnover, businesses can also have a positive impact on the customer experience. Using digital tools such as an Open Shift Marketplace and a two-way communication module, will improve the employee experience and increase service provision.

Opening Date Revealed for Lathom Pub Revitalised with Total Refurb Following a total refurbishment, a popular Lancashire pub is set to reopen next month. The Ring O’Bells, a country pub that closed down in 2016 and has lain vacant for the past seven years, has been the subject of a major refurbishment following its purchase by the new owners. The Lathom-based pub reopens on November 4th, with its new design featuring a 325-cover capacity as well as an open, spacious bar area with views out onto the canal at the rear of the venue. The venue will also bring a total of 30 new jobs, with a well-supported team that can ensure great service even with such a large venue. Sustainability has been a key driver for the design of the new space, with a series of ‘green’ design decisions being built into the refurbishment. These include the addition of solar panels, a brand-new set of ground-source heat pumps to reduce energy consumption and a set of electric charging stations for vehicles in the pub’s carpark.

and flooring, both improving the sustainability of the project as well as providing an aesthetically pleasing design that merges new improvements with classic design elements. Paul Harrison, General Manager for Ring O’Bells, said: “Across the venue there’s a real sense of excitement ahead of our opening next month. The pub has been refurbished from top to bottom, with a real design-led approach that will attract customers from both near and far. “We’re also acutely aware of the importance of sustainability and energy efficiency, particularly in an industry as energy-heavy as the hospitality sector. We built in the idea of efficiency from the ground up, with elements such as heat pumps and solar panels allowing us to offset some of the naturally high usage you get with a venue such as ours. “We’re incredibly excited to see the interest after we open. The offering that you will be able to get at Ring O’Bells is unlike anything else in the local area, and we’re sure that it will be a big draw for people from Lancashire and beyond.

Bigger Snacks Sales with KP A number of original features have also been retained, including open fireplaces

Snacks represent an excellent commercial opportunity for pubs, encouraging consumers to increase spend. While snacks won’t replace meal occasions, they offer pubs the opportunity to trade up on drinks-only visits, with 56% of customers saying they like to consume savoury snacks with an alcoholic drink1. 68% of bagged snacks shoppers purchase on impulse2 so pubs and bars should be ready to capitalise on this by stocking a range of snacks and displaying these prominently. As trends towards more cautious spending continue, it’s important to stock brands that consumers trust and recognise. KP Snacks offers a broad and flavoursome portfolio of popular snacks to help pubs and bars gain sales. From its market-leading KP Nuts to its award-winning Tyrrells crisps, KP Snacks offers something for everyone and all occasions. KP Nuts is the UK’s number one nut brand. Perfect when paired with a cold beer, the KP Nuts range was recently expanded with the launch of KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card. The new product combines

the best-performing SKU from the Flavour Kravers range with the popular pub card format. Designed to optimise impulse sales in pubs and bars by tempting customers to trade up, KP Flavour Kravers delivers a bold snacking experience. KP Snacks’ premium hand-cooked crisp brand Tyrrells is an ideal choice for customers looking to make trips to pubs and bars feel like a special occasion. With 91 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine, offering classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar. Pubs and bars can maximise snacks sales by following a few simple tips: Credibility: Stock a range of best-selling snacks and NPD to meet all your customer needs Availability: Ensure your range is always available to purchase Visibility: Position your snacks with high visibility to drive sales See the advert on the facing page or visit www.kpsnackpartners.com

CLH DIGITAL

Issue 183

Bristol Hoteliers Join Call For Business Rates Support Hoteliers in Bristol are adding their voices to calls for the Chancellor to take action to prevent a huge business rates bill next April. Trade body UK Hospitality has warned that there could be an ‘insurmountable’ £864m bill and has urged businesses to write letters to their MPs calling for action ahead of next month’s Autumn Statement. The Bristol Hoteliers Association (BHA) plans to write to local MPs asking for their support. Business rates increase in line with inflation based on the Consumer Price Index for the previous September, which stood at 6.7% according to figures from the Office for National Statistics. UK Hospitality says the planned inflation-linked rise in April will amount to an additional £234m, while the ending of rates relief for the financial year 2023/24 would represent £630m.

Raphael Herzog, BHA chair, said: “UK Hospitality is calling on the Chancellor to freeze the business rates multiplier, and maintain the business rates relief for hospitality, which has amounted to up to £110,000 per business for each billing year. “The potential business rates bills next April could be the final blow for some businesses, which is why we fully support UK Hospitality’s calls for the Chancellor to extend the current relief measures for a further year. “The impact of Brexit, the pandemic-enforced lockdowns and soaring costs, especially around energy, have meant hospitality businesses have had an extremely difficult time over the past few years. “We’ve all been trying so hard to recover from this ‘perfect storm’ but if the Chancellor doesn’t take action to support us, I fear that the rug could be pulled from beneath many businesses. “We’ve had a fairly strong summer and, overall, we were cautiously optimistic about the future, but right now that looks quite bleak after the new figures from UK Hospitality.”

Waterblade - Hotel Resort & Innovation Expo Sustainability Award Winner Inspired by Dyson Air Blade which was improved by spreading the air flow out Nigel Bamford created the water saving device WATERBLADE to save significant amounts of water. With the help of Innovate UK, the EU and the Green Growth Platform he developed it to fit easily to most taps. Waterblade provides luxury washing and rinsing performance using dramatically less water achieving a 50% reduction in the tap water used. The WRAS approved tap flow mod has been fitted to over 10,000 UK hotel, restaurant and pub hand basins in the last year. It uses the surface tension of the water to spread a small flow into a sheet making it efficient for washing and rinsing but using dramatically less water. It uses between 1.9 and 2.7 litres per minute, compared to a normal tap which

uses 10 to 20 litres per minute. Here you can see Nigel of Waterblade receiving his well deserved award at Hotel Resort & Innovation Expo Sustainability Award held at Excel London and hosted by Fortem International. Waterblade has won the top UK innovation and water industry awards both in the UK and overseas and is now used by companies such as Sainsbury’s, HSBC, Microsoft, Unilever and many others. For more information about Waterblade please visit www.thewaterblade.com or email info@thewaterblade.com or telephone 07956 247392

The Wych Elm In Kingston Announced As Winner Of Fuller’s Glorious Gardens Competition Fuller’s is delighted to announce The Wych Elm in Kingston as the winner of its annual Glorious Gardens competition – an internal garden competition across all of Fuller’s Tenanted Inns. Now in its second year, the competition saw four Fuller’s tenanted pubs shortlisted who were each visited for a final round of judging. Publicans of The Wych Elm, Michael Pearson and Charlotte Salaman, were presented with a plaque and a cash prize at an award ceremony hosted by last year’s competition winners – Derek O’Brien and Ushma Patel at The Plough in Norwood Green. The Glorious Gardens competition is a celebration of outdoor spaces and the care publicans have put into them. As an extension of the pub itself, gardens attract customers throughout the year for a range of occasions – from after-work drinks and weekend socialising to alfresco family dining. The other competition finalists were The Old Hatchet in Windsor, The Red Lion in Fernhurst and The Three Horseshoes in Alton. Winning publicans, Michael Pearson and Charlotte Salaman, said: “We are delighted to have won this compe-

tition. The Wych Elm’s garden is a hidden gem – a leafy and floral sanctuary in the heart of Kingston. We take pride in our garden and a lot of hard work goes into making sure it’s just as comfortable and welcoming as the rest of the pub. It’s great to have this recognition from Fuller’s and special thanks go to Charlotte’s mother, Liz, who is our Head Gardner and takes great care in looking after the garden. She is also delighted with this award.” Iain Rippon, Fuller’s Tenanted Director, said: “Congratulations to Michael and Charlotte – this is a welldeserved win. All of the finalists have fantastic gardens but The Wych Elm’s garden is a truly beautiful outdoor space. Charlotte’s mother, Liz, does a fantastic job as their Head Gardner – she should be proud. You can tell a lot of hard work goes into looking after the garden all year. “The Glorious Gardens competition is a great opportunity for our pubs to showcase their outdoor spaces. Gardens are key trading areas year-round, so it’s important we look after them. Visiting our pubs to judge the outdoor spaces is always a treat – it’s great to see the imaginative ways publicans look after their gardens and make sure they’re comfortable for customers come rain or shine.”

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 fryer, then you might be surprised at how much you spend every 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 industry. The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fryers today. It is not a filter or a chemical, but rather a device which is simply installed in your deep fryer in less than 10 seconds! Putting the OiLChef in your fryer will give you a competitive edge and attract more consumer dollars. Your fried food items will absorb less oil and therefore will contain 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 oil consumption. Faster service: Food cooks quicker.

Reduce food waste: Food is crispier and holds its shape and texture for longer. Great for food delivery. Zero flavour transfer: It prevents flavour transfer between different foods being cooked in the same oil. Kitchen smoke and frying odours: It reduces the smoke and odours of frying in your kitchen/restaurant. Creating a more pleasant working and dining experience and minimizes the workload on your air filtering systems and maintenance. Health & safety: It reduces the smoke point of your oil, and thereby lowers the risk of a deep fryer fire. Also, staff interaction with changing the fryer oil is cut down by at least half, reducing risk of accidental burns and oil spillage. Reduce operating costs: It gives you the opportunity to cut down or move away from costly monthly additives required to improve oil quality. Fewer people hours are required each month for fryer changes. For further information visit www.oilchef.co.uk See page 19 or contact Louis Farry by phone or email: louis.farry@oilchef.com or Tel. 07448419664

MONE Y GUAR BACK ANTEE . 3 YE A WARR R ANTY .

New Award Winning Technology can SAVE YOU 35% TO 55% ON COOKING OIL in deep fryers. REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

We look forward to the day that all food industries will join our Eco Friendly quest.

Until then we will provide eco friendly solutions that will help them all to reduce their carbon footprint.

Why spend all that money on oil, energy and labour when you can dramatically reduce these costs today?

www.oilchef.co.uk

Contact Louis Farry by phone or email: louis.farry@oilchef.com Tel. 07448 419664

Luxury Hotel Sector Leads The Way With Record Room Rates During Summer Season 20

CLH DIGITAL

Issue 183

The UK hotel sector saw a strong performance during the summer season, but it’s the luxury hotels that have driven the industry’s recovery postpandemic, with a boost to average room rates and revenues per available room across the UK. Whilst occupancy levels still sit behind pre-pandemic levels, many consumers are also trading down to budget hotels, so it’s the middle market hotels that are being squeezed, according to the RSM Hotels Tracker: Focus on Asset Classes. Average daily room rates of UK luxury hotels reached a record £400.18 in the peak of the summer season this year (July), falling to £333.33 in August. In the same period, rates of middle market hotels were £149.76 in July and fell to £131.89 in August and decreased from £108.70 to £101.49 for budget hotels. While luxury hotels have always been able to charge much higher room rates than the budget market, the gap has widened, with luxury hotel prices being 268% higher than budget hotels in July 2023, when compared to the pre-pandemic peak season at 244%. Similarly with gross operating profits (GOP), luxury hotels are benefiting the most, with GOP (per available room) reaching £186.32 in July but dropping to £119.49 in August. Despite this decline, GOP of the luxury market remains significantly higher than the middle market (£69.25 in July, down to £49.15 in August) and budget hotels (£48.44 in July, down to £37.24 in August). GOP is lower in both the luxury market (down 2%) and middle market (down 6%) in August 2023 when compared to the same period in 2019, but budget hotels bucked this trend (up 4%). When looking at occupancy rates it’s the lower end of the market that comes out on top. Occupancy of UK

budget hotels was 83% in August (down from 86% in July), compared to 80% (down from 83%) for the middle market and 73% (down from 78%) for the luxury market. Across the board, occupancy is lagging behind prepandemic levels, at 84% in both the budget and middle market, and 80% in the luxury market during August 2019. Chris Tate, head of hotels and accommodation at RSM UK, said: ‘It’s clear to see the lion’s share of the growth in room rates is in the luxury market, as the gap between luxury and budget hotels widens. That said, budget hotels are experiencing exceptional occupancy rates and achieving higher gross operating profits than pre-pandemic levels, as people trade down due to the cost-of-living. With both luxury and budget doing well, it’s the middle market that’s being squeezed. ‘Since the pandemic, people have prioritised trips away, and with the return of international travel, the luxury market is thriving. This looks set to continue as high-end consumers are less likely to be impacted by cost-of-living pressures, so demand is unlikely to tail off during an economic downturn. However, occupancy rates aren’t quite at pre-pandemic levels, which may be a result of the removal of tax-free shopping impacting international travel plans. ‘On the other hand, the budget hotel market has benefited significantly from the cost-of-living crisis. Those that traditionally stay in budget hotels and the mid-range tend to be more cost-conscious consumers, so with the cost of goods, interest rates and inflation remaining high, many are opting for budget options at the expense of the middle market. With a great deal of uncertainty still hanging over the UK economy and an unlikely boom in consumer spending over the next year, this trend looks set to continue which could put a large swathe of quality mid-range hotels under pressure.’

NTIA Launches ‘Listen for Life’ Campaign at the House of Commons in Partnership with Specsavers The Night Time Industries Association (NTIA) has announced the launch of the “Listen for Life” Campaign at the prestigious House of Commons on Wednesday 18th October, a ground-breaking initiative aimed at preventing hearing loss and addressing the mental health challenges associated with Tinnitus. This momentous event will feature esteemed guests from a variety of industry sectors the campaign has garnered significant backing from creatives and businesses across the nation, who are united in support of this essential cause. Hearing is a vital sense that impacts everyone, and the NTIA recognises its paramount importance. The organisation is excited to Partner with Specsavers and work in conjunction with the World Health Organisation’s Make Listening Safe UK Campaign, aligning their efforts to create a safer auditory environment for all. Hearing loss and Tinnitus are unfortunately prevalent among those working in the industry. The NTIA is fully aware of the pivotal role that the industry plays in safeguarding the hearing of individuals in various roles, from bar staff to performers, security personnel, and crew members. In addition to adopting the guidance provided by the WHO, the NTIA will introduce a campaign to collaborate with the industry. This initiative will promote the importance of testing, developing training, and raising awareness about the impacts of hearing loss and effective methods for protecting one’s most valuable asset when enjoying music. Michael Kill CEO Night Time Industries Association says “I truly did not understand the devastating impact that hearing loss has had on our industry prior to engaging in this campaign. I have spoken to hundreds of artists and DJ’s who have suffered for years with this debilitating issue. People have ended their careers because of this, so it is important to increase awareness and champion the future of hearing health for people coming into our industry, or just enjoying culture.” Jeff Smith MP for Manchester Withington & Co Chairperson for the Night Time Economy APPG says “As co-chair of the Night Time Economy APPG I am really pleased to see the NTIA shining a light on this issue with the Listen for Life Campaign. Hearing loss can affect anyone, and it’s sadly prevalent in the music indus-

try. Performers, staff and gig-goers at clubs and music venues need to be aware of the potential impact on their hearing of loud volumes and be supported to manage the risks safely. This campaign is an important step toward achieving that goal.” Rob Shepheard Consultant Audiologist says “For nearly 4 decades I have treated countless individuals whose lives are greatly impacted by hearing loss and tinnitus. These conditions are extremely common with people working in or enjoying music rich environments. Although this sound induced injury is permanent, it is also 100% avoidable.” “Sometimes it is not fully understood how much irreversible effect listening to loud sound can have on many aspects of our health and well-being. As the NTIA’s audiologist I am thrilled to see the work I have undertaken for the last 25 years in developing hearing health conservation taking shape in our “Listen For Life” Campaign, and to see the industry taking such a proactive step to maintain the health of everyone involved.” Sonam Kaur Sehemby – Head of Clinical Training, Specsavers says” We as health care providers are passionate about delivering patient centred care and understanding the importance of hearing health through a coordinated national approach. Our partnership with the NTIA and access to care report allows us to highlight the scale of impact that needs to be addressed and the steps we can take to start the conversation nationally.” The NTIA is embarking on one of the most ambitious programs in the world to engage and inform all individuals involved in the music industry we all cherish. It is our mission to prevent unnecessary harm to their health, allowing them to continue enjoying music for years to come. The NTIA eagerly looks forward to collaborating with other organisations that share a sincere interest in preserving the health of everyone involved. For more information about the “Listen for Life” Campaign and the NTIA’s mission to promote hearing health, please visit www.ntia.co.uk. Join us in championing a future where everyone can Listen for Life.

Legendary Rockstar Sir Rod Stewart Launches Wolfie’s Whisky To On Trade Wolfie’s Whisky, the new blended scotch whisky from music industry icon Sir Rod Stewart, is now available for licensed venues via Champers Wholesale. Embodying his reputation as ‘the Cockney Scotsman’, Wolfie’s pays tribute to Rod’s Scottish heritage and cheeky chappie image. Designed to reflect Rod’s rock ‘n’ roll heritage with subtle nods to Americana, Wolfie’s was inspired by the legendary musician’s early hell raising days with the Faces. “Wolfie’s is a rascal of a thing and with just a sip the whisky takes you back to the good old days. Fine-tuned and perfectly balanced, Wolfie’s is a delight both over ice and mixed into a favourite cocktail,” says Rod. “It’s a fine tipple, whether you’re partying with friends, celebrating a Celtic win or reminiscing with family. For me, Wolfie’s depicts the carefree behaviour of my more mischievous days and the excitement of what life still has to offer – let the good times roll!” Wolfie’s Blended Scotch Whisky (40% ABV) is wonderfully balanced with flavours of warming cinnamon, fresh vanilla and baked apple. The whisky has a delicate taste of sweet peat and pears in syrup before finishing with candied citrus peels and a gentle

oak spice. A selection of suggested serves including Rod’s favourite cocktail, a Wolfie’s take on the Apple-tini, are available online at https://wolfieswhisky.com/serves/. With its unique blend of rock ‘n’ roll roots, Americana and Scottish heritage, Wolfie’s is bringing something new to the Scotch whisky market. Distilled on the banks of Loch Lomond by an expert team with decades of whisky-making knowhow and an all-Scottish team behind the brand, Wolfie’s truly has Scotland at its heart. Referencing the opening track from Rod’s 1991 album Vagabond Heart, the lyrics ‘Rhythm of My Heart’ are emblazoned on the base of the bottle. Rod’s recording of the song was a nod to his own Scottish heritage having adapted the melody from the traditional folk song, Loch Lomond. Follow Wolfie’s Whisky on social media for exclusive updates by searching @WolfiesWhisky on Instagram and Twitter and @WolfiesOfficial on Facebook. For more information, visit www.wolfieswhisky.com

NOWAH Equipment, Receive Prestigious Recognition Award as ‘Most Trusted Specialist Equipment Supplier’ 22

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Issue 183

NOWAH, wholesalers & distributors of bakery, pastry, and restaurant equipment, receive prestigious recognition award as ‘Most Trusted Specialist Equipment Supplier’. We talk with NOWAH’s director Youli and look back at their first three and a half years of trading; a period that included a global pandemic, war in Ukraine, and an ongoing costof-living crisis in the UK. EDITOR. Youli, congratulations on the award. YOULI. Thank you. I have to say we were rather surprised when contacted as we are a relatively new company in a pretty niche market. We were actually nominated by the pastry team at a hotel that is consistently ranked in the Top 50 in the world. The awarding committee conducted their own research and, after speaking with some of our customers and end-users of the equipment, gave us the award. I understand the main feedback the committee received related to the high level of Pre-Sales Care & After-Sales Service offered. EDITOR. Looking back, what made you decide to open a catering equipment supplies company during a pandemic? YOULI. Firstly, I would like to say that NOWAH would not be here today without the support of all our customers, suppliers, and associates. Now, to answer your question, Michael (my husband) was made redundant at the very start of Covid by another start-up equipment supplier; that’s when we decided to start NOWAH. EDITOR. How has NOWAH managed during these past few years? YOULI. The pandemic, lockdowns, delays in supply chains, war related price increases, stock shortages, the cost-of-living crisis and the subsequent impact on the hospitality sector have hurt a lot of businesses, but these events also allowed our small company to project our character, our spirit of collaboration and above all our Values to customers. Everyone out there has had to overcome difficulties and take hard decisions, it’s been the same for us, however I’m hoping we’ve made more good ones (decisions) than

bad. We decided to continue offering a very high-level of personalised presales care and support at a time when sales were slowing down, and other wholesalers were cutting back on expenses and staff; our decision had its risks, however I’m sure a lot of customers appreciated our engagement. In general, these years have been very good to us; we started with zero assets/ stock and today have respectable amounts. NOWAH has grown more than anyone could imagine and continues to grow. For us, NOWAH is more than just a business, it’s a labour of love for everyone involved. The way we run the company is shaped by our values and our passion to offer exceptional quality products at sensible prices; always backing-up those products with excellent aftersales support. NOWAH is a small dynamic business that communicates and operates in a direct and personal manner that is very different from any other distributor/ wholesaler; that is the main difference, and it’s what makes NOWAH special. EDITOR. Do you have any memorable moments? YOULI. Over these years we’ve had many amazing, and at times, challenging experiences. Becoming UK agents for Italian manufacturer GGF within weeks of starting up, was an honour and we are grateful to GGF for their support and faith in us. Six months into the business we started collaborating with two American-owned manufacturers and it soon became clear we needed larger premises. One of our first milestones, albeit a scary one, was taking on 3000sqft of warehouse space just a few weeks after paying for three 40’HQ containers that were on their way to the UK; that period was particularly challenging as the hospitality industry was suffering, yet as a start-up catering sector business, we were ineligible for any kind of government support scheme or financial support from banks…those are the kind of memories that stay with you. In April last year we secured the Exclusive Distribution Rights (in the UK) for KMP, owners of the Avancini, Kemplex and La Pastaia brands; the signing of that agreement was thrilling, but sobering at the same time, because it meant the very same factories that manufactured equipment for some of the most prestigious names in the catering equipment world, were entrusting NOWAH with the wellbeing of their own brands in the UK. However, I suppose the best highlights are to do with the training and sponsorship work we do with talented chefs, competitions, culinary course providers/colleges, world renowned chefs & culinary associations. Over the last 12 months, it’s been our honour to work with Pastry World Cup Champion Massimo Pica; last November we hosted upskill days in Milan for some of the UK’s leading pastry chefs, including Andrew Ditchfield, Sarah Frankland, Mathieu Dias, Lillian Savage, and Hannah Catley.

This November we are providing the same experience to 7 talented young chefs through our sponsorship of the 2023 National Young Pastry Chef of the Year competition - endorsed by The British Culinary Federation, The Craft Guild of Chefs (CGC) and the Association of Pastry Chefs, and through our sponsorship of the (CGC) Graduate Awards course. In May we arranged for national award-winning pasta chef Otello to provide training to student chefs at the Cambridge Regional College, while in July we arranged for Massimo Pica to visit the UK and provide upskills training to the Leeds City College pastry department lecturers and staff. We also provide ongoing sponsorship & support to The School of Artisan Food (Welbeck Estate) bakery department and students. Finally, we are always happy to support young professionals and start-up businesses, as we ourselves are a relatively new company so understand what they’re going through. EDITOR. So, what are your plans for the future? YOULI. Well, despite the challenges we’ve faced, I always look for the positives in situations and remain hugely optimistic. This month we moved into a new 5000sqft warehouse, so as to bring all our stock under one roof. However, our main plan is to continue growing NOWAH through new initiatives, partnerships, collaborations, quality equipment and exceptional service. EDITOR.Thank you and good luck. YOULI. Thank you. Visit NOWAH's website at www.nowah.co.uk or call 01772 305161

Beer & Pub Sector Celebrate 12 Years Of Challenge 25 Challenge 25 – the age verification scheme for the purchase of alcohol – has turned 12, after initially being launched by the Scottish Beer & Pub Association (SBPA) in 2011. Age verification checks for those who appear under 25 years of age became a mandatory condition for all of Scotland’s licensed premises on 1 October 2011 under the terms of the Alcohol Etc. (Scotland) Act 2010, after the SBPA launched Challenge 25 as a voluntary scheme earlier that year. The SBPA has now updated the posters for pubs and bars across the country, available at the new site Challenge25.Scot. Commenting, Paul Togneri of the SBPA said:

ago, it was a major change which seen many more customers being asked for proof of age for the first time. “There were some concerns about potential flash points for conflict, people forgetting their ID, but that failed to materialise, largely due to the successful launch and early roll out of the Challenge 25 scheme. “It’s now become second nature for responsible licensees and the dividends are there to see, with a reduction in alcohol consumption amongst young people in Scotland. “As the scheme turned 12, we felt the time was right for a refresh and have now launched new look posters, which operators can now download from Challenge25.Scot.”

“When Challenge 25 was first introduced in Scotland 12 years

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 industry. Companies with products in the free-from, plant-based, 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 participated previously. First-time exhibitors this year include sustainable food packaging business, Packiro GmbH, authentic pita and Arabic flatbread producer Nina Bakery Europe, innovative egg-based food manufacturer, Mundo Healthy, Szega Foods and the Time Travelling Milkman, as well as revolutionary 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, freefrom 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 dairy-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 prod-

ucts manufacturer Favero Antonio, innovative and functional workwear specialist Kentaur, free from flour and food ingredients specialist MartinoRossi 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 participation, Tim from Meurens said: “This will be our fourth 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 very excited about this year’s event. We have a fantastic line-up of extremely high quality exhibitors taking part with some truly innovative food and drink products from across the different sectors of the industry. 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 everyone 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/

Government Must Ensure Minimum Rail Service or Provide Compensation Issue 183

UKHospitality chief executive Kate Nicholls has said the government must ensure a minimum rail service in the lead up to and over the festive period or compensate businesses and workers for any losses. The call follows warnings train strikes could last another six months as union members back further action. More than 20,000 union members were balloted across the 14 companies contracted to the Department for Transport, with 90% voting to give the union a continued mandate for strikes, on a 64% turnout. The RMT general secretary, Mick Lynch, said the members had given the union “a decisive mandate for future industrial action” while it pursued a negotiated settlement in the long-running dispute over jobs, pay and conditions. This is the fourth time the RMT has secured a six-month mandate for national industrial action in the longrunning dispute threatening once again the hospitality sectors busiest period.

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Ms Nicholls wrote on X, (formerly known as Twitter “While we recognise right to strike, we urge all sides to avoid damaging the hospitality sector at its busiest trading period – in the run up to Christmas last year we lost more than £1.5bn due to cancellations. Government must ensure minimum service or compensate our businesses and workers.” The Rail Delivery Group (RDG) offered train staff in the RMT a 9% two-year deal early in 2023, which was rejected by the union. A spokesperson for RDG said: “We want to resolve this dispute and are acutely aware of the damaging impact it’s having on our passengers, our people and the many businesses up and down the country who rely on rail. We call on the RMT executive to bring an end to this dispute and put the deal – which offers job security guarantees and a pay rise of up to 13% to the lowest paid workers – to its members so we can end the uncertainty and move forward with delivering a better railway for our customers.”

Hilton Global Foundation Announces Almost £400,000 In Grants To UK Charities The Hilton Global Foundation, Hilton’s primary philanthropic arm, has announced a commitment to grant a record £2.7 million in funding to organisations that are supporting career development, community resilience and environmental sustainability, including two UK charities. Through funding provided by the Hilton Global Foundation, this year’s grantees are estimated to meaningfully impact more than 50,000 community members, provide nutritious food to more than 25,000 people, divert more than 450,000 pounds of food waste from landfill, preserve more than 150 acres of land and support over 20,000 learning and career growth opportunities. This positive impact supports Hilton’s Travel with Purpose strategy and efforts to create five million learning and career growth opportunities while meaningfully impacting 20 million community members by 2030. As part of this global commitment, almost £400,000 will be granted to two long-standing Hilton partner organisations in the UK – the Down’s Syndrome Association and Only A Pavement Away. Julie Baker, Vice President London, Luxury and Ireland, Hilton said: “We are passionate about creating an inclusive working environment that empowers individuals from all walks of life to thrive. Through our continued partnership with WorkFit from the Down’s Syndrome Association and Only A Pavement Away, we’ve had the privilege of employing and supporting many individuals who bring unique skills and perspectives to the workplace. We’re delighted that both organisations have been awarded grants by the Hilton Global

Foundation to ensure they can continue to build on the invaluable support they already provide to so many people in the UK.” Greg Mangham, Founder and CEO of Only A Pavement Away added: “Hilton has been such a valuable supporter of Only A Pavement Away for a number of years now. The team have passionately advocated for and supported our work, even beyond the generous financial assistance they have provided. In fact, Hilton is one of our leading Employer Partners and has been instrumental in helping us to get our one-week ‘Passport-2-Employment’ programme off the ground, which has fasttracked a great many of our members into long-term employment. That said, this donation is truly remarkable, these funds will go a long way in moving the charity forward in its mission to place 9,250 people facing homelessness into meaningful employment by 2028. The generosity & support of Hilton epitomises what hospitality is all about in how our industry serves the communities it works in. Thank you, Hilton.” Carol Boys, Chief Executive, Down’s Syndrome Association added: “The DSA provides support to people who have Down’s syndrome throughout their lives, from birth and into old age. Work is such a huge part of a person’s life experience, and it’s vital that anyone who has Down’s syndrome that wants to work should be supported to do so. Thanks to Hilton’s amazing generosity, and the genuine commitment of the organisation to inclusion, we will be able to give even more people who have Down’s syndrome the chance to enter the world of work.”

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Tableware

Issue 183

Creating A Sustainable Ambiance effort as it is a decorative item that is easy to implement by staff members. Candles can be lit quickly and arranged in strategic locations to enhance the ambiance and placed in candles holders or candelabras for added elegance. Our own research highlights that candlelight ambiance invites consumers to stay longer and spend more – a key objective for any business.

Dining by candlelight is one of life’s little pleasures. The ambiance created by the soft flicker of a flame can make a venue feel intimate, warm, and inviting, elevating a night out to create a more premium experience. At Bolsius Professional, the biggest candle producer in Europe, Paul Christodoulou emphasises the importance of candles in determining the look of the table setting and demonstrates how well-positioned the company is to serve the needs of catering and hospitality businesses. As the hospitality industry prepares for what could be one of their busiest times of year, ambiance is high on the agenda as customers crave warm and inviting spaces to kick-back in over the autumn and Christmas period. As night outs may be less frequent but more special, value for money, service and atmosphere have all risen on the list of priorities for those visiting hospitality venues.

TABLEWARE PAINTS A PICTURE With that in mind, tableware and decorative accents are key elements that need careful coordination if you want to effectively convey your venue’s character or signpost to a theme or event. When it comes to the table setting, our research shows that 89% of diners expect a candle on their table. So, as well as making sure that cutlery, glassware, and table linens convey the desired level of decadence, be sure to leave space for a candle, to heighten the romance, set the mood and draw focus to the table.

Corby Hall

A candle provides the perfect ambiance with minimal

Corby Hall, a family-owned business based in Randolph, N.J. USA, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the

BOLSIUS PROFESSIONAL RELIGHT RANGE Bolsius Professional’s Relight® range, which is available in a wide range of colours and designs, are created with ease and sustainability in mind, as Relight® refills can be quickly changed or replaced to reflect the season, theme or occasion yet still offer a burn time of 24 hours, or no less than 30 hours for the new Relight® Plus. The refills can be recycled after use making them the leading contemporary solution for using candlelight to enhance the atmosphere in hotels, restaurants, and bars. Consumers now value sustainability in all areas of their lives: drinking or dining out are no exception and here at Bolsius Professional, we place a strong emphasis on sustainability and eco-friendly practices in the product of our candles. We keep our ecological footprint as small as possible by sourcing materials locally, and we’ve eliminated palm oil and animal fats – instead, our candles contain plant-based wax from Europe. For further insight on the importance of candlelight when creating ambiance at your establishment visit www.bolsius.com/en/professional/ past 40 years. With designs ranging from traditional to contemporary at extremely competitive price points, Corby Hall has the ability to supply all food & beverage outlets associated with a full-service foodservice operation. Our global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders as well as re-supply. www.corbyhall.com

Uniforms and Workwear Being Sustainable Will Save You Thousands Of Pounds. How? Issue 183

A Stalwart Crafts interview with Will Murray, head chef of Fallow about their curious choice of staff uniform – Leather Aprons How did you think of leather aprons as a uniform for a restaurant? I was enjoying a slice of pizza and a nice cold beer at Pop Brixton market when I found myself chatting with Tim de Ket, a Dutch guy that moved over to London following his dream to open a leather-crafts workshop for the hospitality industry. As the evening progress we found that we were getting on like a house on fire; it turns out we both felt strongly about one shortcoming of the Hospitality industry – its lack of sustainability: the amount of unnecessary food waste, and how restaurants were often more preoccupied with cutting costs than focusing on doing right by the planet. I was in the process of opening my restaurant Fallow, and I was looking for a uniform for my staff members that tied in with the sustainable ethos of the restaurant. Tim was already making leather aprons I decided to give him the challenge of making me a bespoke tailored apron for my new restaurant that not only looks good, but is lightweight, comfortable to wear, easy to clean, and made of sustainable sourced materials. 6 weeks later after going back and forward with designs, he came walking

around the corner with a big smile on his face holding the Fallow leather apron – and it was gorgeous! He rolled out this impressive black leather apron made of sustainably sourced leather from European Ex-dairy cow skins. He had it branded with our logo and the cross straps for the back were exactly right. After trying it on I know this would be the look for Fallow. Fast forward to the present day and we are still wearing some of these aprons we bought on that first day we opened. Not only did it make our look, it saved us thousands of pounds on washing cost. Just one apron per staff member for years to come. That’s it! I cannot thank Tim enough for making us this masterpiece of craftsmanship. We were so happy that we’ve had Tim working on other projects the new menu covers they are making right now!

What would you say is your favorite thing about the aprons? I can’t get over how long they’ve lasted. Sure they were pricey compared to a run-of-the-mill cotton apron, but we’re so glad we moved away from the hassle of constantly having to replace beaten up cotton aprons with holes in them. We look so much smarter now.

How do you clean your aprons?

Lafont Hospitality Workwear Lafont, a brand steeped in a rich 180-year history, is renowned for its exceptional chef's jackets. Serving as the esteemed global partner of Michelin, Lafont has firmly established itself as the pioneer of uncompromising quality in kitchen uniforms. We pride ourselves on bringing high quality garments at affordable prices to chefs worldwide.

We are honoured to have the calibre of brand ambassadors we do. Lafont has nine of the UKs most recognised Michelin-Star chefs as brand ambassadors, all who choose to represent us in their kitchens. These culinary luminaries place their trust in Lafont, not only for the superior quality of our products but also for the longevity and value of them. Simon Rogan- owner of L’Enclume, a three Michelin-Star restaurant, has dressed his entire team across all of his restaurants in Lafont and has the following to say about our jackets:

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All you do is wipe them down with a damp cloth and anti-bac spray. Couldn’t be easier! Tim explained that they’ve used a high-quality leather with an impregnated coating that makes the leather completely sealed meaning anything just wipes off: dirt, wine, butter, fat, you name it!

How many aprons did you go for? We have one per staff member. There’s no need for laundering the aprons as they wipe down, so they’re always ready to use. They never leave the site, so they never go missing. In all honesty we could have just gone for enough aprons for the shift, but the staff enjoy having their own apron – it means they can adjust it the first time they wear it and then never have to again. It’s a nice thing to own as well – like a set of personal chef’s knifes.

Is a leather apron actually comfortable? Our aprons are made from a full-grain Italian leather that is unbelievably soft and flexible. We went for cross straps which make the apron sit across the shoulders and back as opposed to around the neck meaning you barely feel like you’re wearing an apron! The aprons are really adjustable, as well, so they fit great on the entire team. A note from Tim: We’ve continued to hone our craft since working with Will. While we remain good friends and continue to work together, we have capacity for more projects. If you’d like to explore having some leather aprons, menu covers or other leather goods made for your business, please contact us today for a free sample package or a business meeting. +44 (0) 20 3744 2271 www.stalwartcrafts.com “Let’s craft your new look together and elevate your business.” More info on our leather aprons and menu covers on our advert on this page.

“My Lafont jacket is the most comfortable and easy wearing jacket I have ever worn. The longevity in the jackets is great, and they keep me and my entire team looking smart and professional all day.” Discover our extensive range of jackets, available in an array of colours, short and long sleeve lengths, and a wide range of fits to cater to individual preferences. Lafont ensures that we have the perfect jacket to not only meet your aesthetic desires but also guarantee an optimal fit, so you can both look and feel your absolute best, regardless of your body type or style preferences. As a prominent global authority in the realm of hospitality uniforms, Lafont remains dedicated to innovation and setting new standards. We ensure that everyone from Head Chef to Kitchen Porter have access to workwear that not only meets the demanding requirements of the kitchen but also exudes sophistication and style. Find your new favourite jacket in our catalogue by scanning the QR code! Tel: 020 3769 3523 Email: salesuk@cepovett.com Find us on Instagram and Facebook too @lafont_hospitality_uk

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Issue 183

Cleaning and Hygiene

Maintaining Good Hygiene with Kärcher Maintaining good hygiene ensures a safe and clean environment for facility users. Consistent and proactive cleaning reduces the need for intensive deep cleaning, enabling facilities managers to redirect their efforts. Regular cleaning and disinfecting within facilities help to prevent the build-up of bacteria and doing so in a time efficient manner is key whilst in a busy workplace setting. It is important that routine cleaning and decontamination measures are followed to ensure facility safety is not compromised. This practice guarantees that individuals entering and utilising a hospitality venue enjoy a hygienic and welcoming environment that enhances the likelihood of their future visits. Running costs and sustainable operations are often top of mind for those in the hospitality sector as operational costs continue to rise. Customers are much more conscious when it comes to the environmental practices of businesses and it’s now becoming a strong factor when choosing who to invest in. Investing in cleaning and maintenance equipment, particularly within the catering and hospitality sector, could save you time and money in the long run. Battery-powered cleaning and maintenance solutions allow for a more robust, cost-effective and environmentally friendly cleaning operation due to their cordless design, being quiet and relying less on mains power.

easily clean surfaces without the need for cables to be strewn across the area. Added attachments allow for it to be used on a multitude of surfaces from entrance mats to curtains to keep the lobby area pristine for guests.

PERFECTING CLEANING QUIETNESS Those staying in hotel rooms or frequenting restaurants expect a high-level of cleanliness, however they do not want to be disturbed by loud cleaning appliances. Using battery powered machines can help to reduce noise levels without compromising the performance. Vacuum cleaners such as the Kärcher T 9/1 Bp have a robust design and emit low-noise levels. The reduced noise output enables cleaners to use them in areas that are open to the public. This is perfect for cleaning corridors and passageways between rooms when dirt may have built up during hours when customers may be sleeping.

SUMMARY

Battery powered devices such as the Kärcher Vacuum Cleaner BVL 5/1 Bp Pack allow users to easily remove loose dirt to maintain the premises. Lifting dirt from carpeted flooring, the backpack vacuum cleaner can be used effectively in a matter of seconds to whisk away dirt and maintain the luxury aesthetic.

Making the move to battery power is about more than pursuing a more sustainable outlook for hospitality venues, battery power should also be top of mind for many companies who are looking to reduce fuel costs, noise and increase productivity. Kärcher’s range of professional battery powered machines offer unique advantages that help to speed up cleaning times and maintain effective cleanliness to suit catering and hospitality businesses of all sizes.

With its super-lightweight design, the Kärcher BVL 5/1 Bp is worn by the user on their back enabling them to

Visit www.kaercher.com/uk/professional.html

Tork, the professional hygiene products and services brand has announced the launch of a range of new washroom products, aimed at helping enhance guest experience and reduce complaints. Tork has launched a new system that makes keeping washrooms constantly fresh much easier. At the same time, aimed at upmarket hotels, restaurants, and spas are three new luxury soap offerings from Tork.

Also new is Tork Luxury Hair & Body Shower Cream with 94% of ingredients from natural origins1. Combining a shampoo, conditioner, and moisturising shower cream in one, this contains argan oil plus an extra conditioner to provide a luxurious shower experience.

EXCEPTIONAL CLEANING QUALITY

Tork Launches Range of New Washroom Products for 2024 The latest innovation from Tork is a new air freshener system designed to be quick and easy for cleaners to maintain, to keep washrooms constantly fresh. The Tork Constant Air Freshener uses a unique distribution technology that is propellant free, ensuring scent is distributed evenly and continuously throughout the washroom. Lasting up to 90 days before needing a refill, the system is available in a range of scents that eliminate bad odours and provide a consistent, fresh washroom experience. What’s more the dispenser can be mounted at a reachable height and is certified ‘Easy to use’ making it easy to refill and maintain for cleaners. Tork Luxury Foam Soap and Tork Luxury Liquid Soap contain natural magnolia extract, known for its relaxing properties. Derived from 94 per cent natural ingredients1 Tork Luxury Foam Soap has a pleasant hand-feel, while Tork Luxury Liquid Soap is soft and silky and comes from 95 per cent natural ingredients1.

All three products have been dermatologically tested while their improved formulations meet stringent new EU Ecolabel criteria. “Customers in facilities such as upmarket hotels, restaurants, spas and gyms expect a more luxurious washroom experience,” said Essity’s Pilar Jimenez . “Our three new offerings fulfill this need and deliver high quality and effective solutions that also address sustainable hygiene expectations and meet ongoing business challenges.” All three soap products have a fresh new label designed to appeal to upmarket environments. They are housed in a dispenser that is quick to refill and certified as being easy to use. For more information, please visit the Tork website www.tork.co.uk. 1 in line with ISO16128

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Issue 183

Festive Buyer's Guide

It’s Christmaaaassss! (Well Nearly! Less Than 70 Days) r “Christmas is the Season fo lity” Kindling the Fire of Hospita Washington Irving

As autumn sets in, the anticipation of a busy festive season fills the air. For the UK hospitality and licensed on-trade sector, this time of year isn't just a celebration; it's a lifeline. The festive season is synonymous with joy, gatherings, and the warmth of togetherness—a period that boosts trade, lifts spirits, and offers hope, especially in the midst of the current economic challenges. To make the most of this opportunity, operators must act now, laying the groundwork for a successful festive season.

Paul Bolton said: “This research shows consumers are as keen as ever to enjoy pubs, bars and restaurants when they can. A strong end to trading in December has created good momentum for 2023, but the cost of living crisis is casting a shadow over spending. Finding the right balance of quality and value will be crucial—as will reassuring the small but significant So, inn 2023, the importance of this festive boost cannot be overstated. The economic crisis facing the UK has left many consumers and businesses feeling the pinch. The festive season presents a unique opportunity for the hospitality and licensed on-trade sector to provide respite, lift spirits, and contribute to the nation's sense of well-being.

A Much-Needed Boost Families, friends, and colleagues gather to celebrate and share special moments. Christmas and New Year's parties are the lifeblood of the hospitality industry, injecting a vital dose of revenue. CGA’s Christmas 2022 Report revealed that 78% of consumers went out over the festive period— 20 percentage points more than in 2021, when fears about the Omicron variant of COVID-19 kept some people at home. The figure is now level with the number typically who went out over Christmas before the pandemic. CGA’s Christmas Report also revealed some important changes in consumers’ On Premise habits. It showed 41% of consumers visited a casual dining restaurant in 2022, up by four percentage points on 2021. Numbers visiting pubs increased too, but hotel and nightclub visits both fell. Well over half of consumers went out for relaxed or quiet drinks (60%) or casual meals (55%)—year-on-year increases of 16 and four percentage points respectively. The On Premise remains a key hub for drinks trial and experimentation, with nearly 1 in 3 consumers trying new drinks over the festive period. With less money in their pockets, consumers are more selective and have higher expectations than ever when they go out. They want good value for their extra spend, which means not just high-quality food and drink but memorable all-round experiences. Venues that can’t deliver experiences over and above what consumers can get at home will be at risk.

Plan Now, Prosper Later Operators should ensure they have the tools in place to accommodate seamless and simple bookings. According to Zonal’s research into booking trends, a third of consumers now use social media to book tables and so having a reservation system that can be linked to these online platforms will also benefit operators. Connected technologies and automated systems that send out automatic reminders and confirmation communications will also help prevent no-shows, drive reservations and ultimately boost revenue.

A Season of Hope The festive season is more than just a revenue boost; it's a source of hope and renewal for patrons and businesses alike. It's a time to create lasting memories, foster connections, and share joy. In 2023, as we navigates economic challenges, the hospitality and licensed on-trade sector has a unique opportunity to provide solace, create magical moments, and help communities come together. By planning ahead and offering exceptional experiences, operators can make this festive season a beacon of hope for patrons seeking respite from the everyday challenges.

What Makes Wicker Such A Good Choice? Make Profitable Adjustments to Your Wine List This Festive Period 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 earth without causing harm. 1. Renewable Resource: Wicker grows relatively quickly and can be harvested without causing long-term damage to the environment. 2. Biodegradability: Wicker materials are biodegradable, breaking down naturally over time, returning to the earth without causing harm. 3. Durable and Long-lasting: Sustainable wicker products are durable and can have a long lifespan if properly cared for. 4. Aesthetic Appeal: Baskets, Shoppers and

Hampers have a natural, rustic, and complimentary traditional aesthetic. 5. Reduces Plastic Usage: By choosing sustainable wicker products over plastic-based alternatives, you help combat plastic pollution and its negative impacts on ecosystems. 6. Indoor Air Quality: Natural wicker materials do not off-gas harmful chemicals or contribute to indoor air pollution, contributing to a healthier 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 SEE THE ADVERT ON THE INSIDE FRONT COVER.

Tom van der Neut is Business Unit Controller at Lanchester Wines: The festive period creates one of the simplest opportunities to make profitable adjustments to your wine list. The Christmas season signals parties and celebrations, a time for pushing the boat out and trading up from everyday drinks. Sparkling wine is the obvious addition to a wine list at Christmas, whether by the glass or by the bottle – perhaps a trade up on the size of bottle, to a magnum or even a jeroboam for extra special celebrations. Thinking about something to fill the gap in the middle of your existing list of sparkling wines is wise for Christmas – many French or English sparklers fill this opportunity between Prosecco and Champagne perfectly. For example a bottle of London Cru Pinot Gris Sparkling Rose (grapes grown in West Sussex) or a Domaine Moutard Méthode Traditionnelle Blanc de Blancs (made by a Champagne house in the Champagne style, but with grapes grown in Burgundy) suit the celebratory style, but without massively impacting budgets, making this an ideal welcome drink or toasting fizz. Affordability and familiarity are always important at the pointy end of a well curated wine list. Consumers may well be watching the pennies this festive season, so in the same way you want to maximise those trading up, you still need to have the easy

wins and great wines for those customers watching their budget. This doesn’t necessarily mean buying in an extremely cheap wine especially for that purpose – your flagship house wines should fill that gap already. Commoditising wine will only result in a poor customer experience. You know your customers better than anyone, so create a Christmas wine list that directly suits their specific tastes – and likewise, if something isn’t working, change it. Perhaps even invite key customers to taste the wines with your merchant before listing. When exploring new ranges and you’ve pretty much confirmed your core list – so after your first or second consultation – it always works incredibly well to invite your top customers to an exclusive tasting of the wines before you finalise your selection. Thus giving your customers a sense of ownership with the festive wine list. But of course the most important factor for any list at any time of the year is if you don’t list it, customers can’t buy it. By no means are we talking about tying up cash by buying cases and cases of premium wine, but just a small stockholding and a place on the list will be enough to maximise these opportunities when they arise. And, of course, Champagne is not just for Christmas. For more information on Lanchester Wines and the wines mentioned in this feature, please visit www.lanchesterwines.co.uk

CLH DIGITAL

Issue 183

Festive 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 industry. They manage the import of wine into the UK, solving any freight and trade agreement issues. As a smaller firm, they offer more flexibility and a personal service. 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.

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 industry, 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 service." 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.

Get Ready for Christmas with Alliance’s Festive Ranges toilet doors, mantles, shelves and other places. Equally, fairy lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year.

Ensuring your establishment is appropriately decorated and furnished during the festive period is a necessity for the hospitality industry. In turn, restaurants, bars and pubs will all want to capitalise on the seasonal influx of business which is available. The best way to do so is make your establishment as appealing as possible during this period.

DRESSING THE TABLES

ECO-CRACKERS

There are many ways to dress your table to add a hint of Yuletide style. Firstly, if you have a colour scheme or a set theme for Christmas which features one particular colour, replicate that in your table setting. You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins.

As a business, sustainability and our impact on the environment are at the forefront of how we operate, as such this year we have opted for an initiative which ensures our crackers are fully recyclable. The way this has been achieved is by removing the silver fulminate which is used to achieve the traditional snap. Now when the cracker is pulled it will instead break apart with the audible crack of cardboard meaning you can still enjoy a cracker with your meal whilst knowing you are doing something right for the environment.

DECORATING THE ROOM When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit. Once you have done this check, you can begin to decide how you want your festive design to look. We would always recommend a tree, go for a larger one if you can as this can be quite a statement piece, attracting party photos in front of it which can act as great free publicity across social media if your venue gets tagged. In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as

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For tableware you could opt for classic whiteware or go for something more modern which can be a way of introducing colour to your table. Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you’re serving. Finally, if you’re finding you’re being booked up with groups looking to celebrate a Christmas works party, you could offer party accessories to go with the meal. Whether it be party poppers, a festive mask kit, artificial snow spray, all are great for adding a party vibe for customers. With winter on the immediate horizon, restaurants, pubs and other such businesses should look to start ordering Christmas decorations and planning for the festive period now. Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year. Visit www.allianceonline.co.uk or see the page opposite for details.

REAL Vanilla is the Best Gift of All projects in the vanilla-growing region of Madagascar.

This is our gift to the farmers who cultivate the vanilla orchid in the Equatorial regions, helping to regenerate the rainforests, increase biodiversity and improve the air we all breathe. In choosing REAL vanilla over cheap synthetic substitutes this Christmas, we are supporting their livelihoods and encouraging them to continue to grow a precious crop that benefits us all. This makes vanilla a gift that keeps on giving long after the Festive Season has passed. Baking is going to be big this Christmas and as the Festive Season draws ever closer LittlePod has the perfect gift for the passionate cook. Oozing luxury, vanilla is exotic and expensive, but not all vanilla is real. For those seeking something special to pop beneath the tree this December, LittlePod offers pure vanilla at an affordable price making this the best present of all. Here in East Devon, we have enjoyed another eventful year and thanks to the LittlePod website, Christmas shopping has never been easier. LittlePod’s vanilla paste, extract and pods can all be purchased from our website shop, along with our chocolate and coffee extracts, with 10% of all online orders donated to Blue Ventures to aid community

Why not create a hamper packed with LittlePod products so your loved one can remember you throughout the year, use our ingredients to bake an edible gift or use a REAL vanilla pod to spice up a bottle of rum or another festive tipple? The options are endless. For more ideas about how to use our products, be sure to follow us on social media and take a look at our new website, where alongside our online shop, you’ll also find our latest recipe collection, created just for us by Peter Gorton, LittlePod ambassador and Master Chef of Great Britain. Choose LittlePod and keep it REAL this Christmas. Vanilla is the best gift of all. Visit www.littlepod.co.uk for further details or see the advert on the inside front cover.

Real Vanilla Ice Cream By Annabel Heron, from Cucumber Food Design

INGREDIENTS 284ml double cream 397g condensed milk 1 tbsp LittlePod natural vanilla paste

Method • Whisk the cream to soft peaks in a small one pint bowl that can be frozen and will look good on your table to serve the ice cream in.

• Add the condensed milk and vanilla paste to the cream and whisk in lightly, just until combined. Taste the mix, always essential with puddings, and add more vanilla if you like. • Cover the mixture with a disc of baking parchment and cling film the bowl, then put in the freezer. There’s no need to stir or churn the vanilla ice cream, it’s ready after about 4-6 hours.

CLH DIGITAL

Issue 183

Festive Buyer's Guide

PEPPADEW® Bites: Elevating the Festive Dining Experience in Pubs and Restaurants As the festive season approaches, pubs and restaurants seek to create an unforgettable dining experience for their patrons.

There is no preparation time, all the hard work of stuffing the pepper has been done. There is no waste, as the product comes in Frozen, you just take out what you need.

PEPPADEW® Bites offer a flavour explosion in every bite. The signature PEPPADEW® sweet piquanté peppers provide the perfect balance of sweetness and heat, which have been hand filled with West Country cream cheese and then hand rolled in a Panko Style bread crumb.

Recommended portion size is 5 and there are 11 portions in the 1kg bag. The average price is £1.54 for a portion of 5 and the recommended selling price is £7, so a high margin of 74%. The PEPPADEW® Bites are versatile and can be used on the menu as ‘while you wait’, as they are perfect with a glass of wine or pint of beer, or as a starter as portion or even on top of a winter salad.

When it comes to crafting the perfect starter for Christmas menus, PEPPADEW® Bites emerge as the ideal choice, adding a touch of innovation and culinary excellence to the festivities. PEPPADEW® Bites recently earned recognition with a Silver Award for innovation at this year’s Casual Dining show and are currently shortlisted for a prestigious Q award in the Food Service Party Food and Buffet category.

This Christmas, delight your customers with PEPPADEW® Bites and watch them savour the season’s joy with every delectable bite. For further information see the advert on the facing page or visit www.peppadewfoodservice.co.uk

Here’s why Peppadew Bites are the ultimate choice for pubs and restaurants.

Classic Christmas Tree Decorations From Gibson Plus Gibson Plus are a well-established, family-run manufacturing business based in the UK. We pride ourselves on having built our family business around a core of loyal, returning customers over many years. Quality products at fair prices, attention to detail, speedy delivery and excellent customer service are top priority at Gibson Plus.

CLASSIC ENAMEL CHRISTMAS DECORATIONS Our enamel Christmas decorations have been specially designed in house by chief designer, Susan Gibson. These beautiful ornamental decorations will add that real touch of class to your 2023 Christmas range. With luxurious golds, vibrant reds and atmospheric blues our decorations truly stand out from the crowd! The range has seven elegant designs, so you can have a beautiful enamel bauble to suit each part of your tree. Each decoration comes complete with a beautiful gold presentation envelope. The decorations have been finished to the very highest of standards and when you take the product in hand it has that lovely weight that just oozes with quality!

BESPOKE ENAMEL CHRISTMAS DECORATIONS If you’re wanting to stand out from the crowd our Bespoke Enamel Christmas Decorations will be perfect for you! The

same luxurious quality, but with your very own design. All we need to get started is your ideas and our design team can begin bringing it to life for you. By choosing your own bespoke design you can be guaranteed that your decorations will be truly unique and won’t be sold anywhere else in the world! With bespoke designs we recommend a minimum quantity of 500 in order to maintain a competitive RRP.

LANDMARK BAUBLES Our Landmark Baubles are high-quality, hand-crafted, engraved baubles made from durable 3mm ethically sourced, maple veneer wood with a 70mm diameter. The engraved detail of the bauble is spectacular – the foreground showcases your landmark depicted with acute attention to detail, while the background features an idyllic Christmas night sky with a silhouette of Santa and his reindeer flying over the moon. The beauty of the Landmark Bauble is they can be produced with the landmark or image of your choice. This allows you to create a design that you can be confident your customer base will love! The fantastic thing about the landmark baubles is that you can have your own bespoke design from quantities of just 60.

WANT TO KNOW MORE? Contact us on 028 9181 8801 for more information and a free sample.

New Forest Shortbread

These boxes of award-winning traditional artisan shortbread are made by local people in the heart of the New Forest. They are genuinely a local product. Tracy Thew has made shortbread for family and friends for more than 50 years, now her team make small batches of her recipes at Burley Rails Cottage. They lovingly craft and seal them in recyclable bags and biodegradable boxes on the day they are baked. The packaging is charming, every box is adorned with images of the stunning New Forest by local Artist, Will Drew. They feature stories on the tear-off cards will illustrations by another local Artist, Shaun Stevens. They make perfect doorstep gifts, hamper fillers, welcome gifts in guest hotel rooms and table gifts for business meetings and conferences. Also wedding favours acting as a delicious gift that can be dressed up by a Wedding Planning or Calligrapher to match a wedding theme and act as a place setting. Indulge in the buttery bliss of our artisan New Forest Shortbread with every bite - a delectable treat with a 1-star rating in 2022

Guild of Fine Food Great Taste Awards! Our shortbread are made using only the finest ingredients, ensuring a premium taste experience and wholesome treat every time.

Tracy's All Butter Original New Forest Shortbread was recognised by the Guild of Fine Food and their 'Great Taste Awards 2022' with a 1-star rating. This esteemed organisation of 500+ experts gave their consent for the irresistible flavour and texture of this traditional shortbread, noting its "homemade appearance, even golden bake, rich buttery finish, soft snap, and dairy aromas", which melt in the mouth with a toasty flavour. These boxes say your hospitality is grounded in the beauty and culture of your area; they give a tangible take away which will be remembered...long after the shortbread has been consumed. Please call Tracy Thew on 07471 684639 for information on prices, discounts and added value, e.g., bespoke boxes and seals.

CLH DIGITAL

Issue 183

Food Safety

AllergyMenu

Our simple but affective app provides restaurants the ability to keep a live updated menu with allergy information held within it. Customers simply login to the app or visit your website and view the menu filtered to only show those dishes that are safe for them to eat. This app significantly reduces the risk of incorrect communication between customers & staff, especially when mistakes can be so easily made, and these mistakes can lead to prison sentences for the restaurant owners. Up to “20% of the population experience some reactions to foods” (The British Dietetic Association) so it’s no longer a minority issue, eating out should always be enjoyable ii should also always be safe.

HOW IT WORKS There is an easy account area, where the menu and dish information can be maintained via computer or mobile phone, or imported from other systems. The allergies are assigned to each dish and it can be updated whenever it’s needed. An email is also sent out once a month to ensure the allergy information is

FoodCheck from Kelsius

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The hospitality industry faces constant challenges when it comes to staffing, costs and delivering the best service to its customers in a dynamic and competitive environment. But one aspect of the business which must always be a priority is food safety. Stringent food compliance regulations, inspections and audits mean that hospitality providers must deliver a constant and consistently high level of food quality and safety. Not only is this vital for the health and safety of customers, but delivering a high standard of safety compliance also serves to establish a long-term business reputation and create trust and loyalty with repeat customers. A digital HACCP system serves not only to meet food safety regulatory requirements, but it also helps hospitality

checked and the menu confirmed that it is still up to date. The company logo can also be uploaded to ensure the menu follows the restaurants brand.

Key Benefits to Restaurants • Meet regulations for allergy information in one simple step. • Ensure your menu allergens are always accurate and up to date. • Improve your customer experience for allergy sufferers, vegans and veggies. • No need to re-print menus if you change ingredients. • Handy email reminders to check your menu. • Stop front of house staff making mistakes • Keep your customers safe from harm.

How it will make a difference It’s so hard to ensure accurate communication between customer and the person preparing the food and Allergy Menu helps to mitigate this risk while ensuring your allergy information is always up to date and easy to manage. "At the Bannatyne Group working in partnership with Allergy Menu has given our business confidence when it comes to giving our customers transparent and simple information around allergic ingredients. The App is simple and very user friendly."

Denise, The Bannatyne Group www.allergymenu.uk providers to save time and cost across their operations. Automated wireless temperature monitoring saves time on manual temperature recording, allowing staff to record data easily and without hassle. This frees up staff time to focus on delivering a high-quality service to customers and to focus on other tasks. With FoodCheck from Kelsius, a user-friendly interface makes it simple and easy for all staff members to record data and create lists for daily tasks including deliveries, cleaning and cooking. Automated reminders for hot temperature checks help to ensure that HACCP is being implemented. The digital system means that the business also reduces its paperwork and paper storage costs, contributing to better sustainability practices. Real-time reporting gives management visibility of task completion as it happens. This also makes it easy at the touch of a screen to create the reports required for audits and inspections. The FoodCheck system is tamperproof and provides HACCP compliance by using the best available technology that delivers good corporate governance and better risk mitigation – protecting your customers, your business and your reputation. To find out more, visit www.kelsius.com/food, call 02045 799 048 or email sales@kelsius.com

Hospitality Technology

Issue 183

CLH DIGITAL

How To Win The Payment Generation Game

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

As hospitality and leisure businesses look to future-proof their payment systems, its important to deploy the right strategy and technology that appeals to consumers of all ages So where should they start?

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), crypto, and Pay by Bank. This is especially true for younger consumers. According to a global survey 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 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 every transaction. Furthermore, there’s no need to clutter payment devices with third-party apps as no additional downloads for Pay by

Bank to work are required. Universally compatible, they can also seamlessly integrate with any payment device.

AGE DOESN’T ALWAYS MEAN TRADITIONAL Older generations, especially those over 65 years old, have seen significant changes to technology, consumerism, and payment options over their lifetime. In a global survey by FIS, 71% of baby boomers (those born between 1946 and 1964) reported being more comfortable 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.

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 importance 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 service – 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 every consumer, no matter their age.

Why a Sponsor Licence is Good for Business Keeping Bar Tabs – The Myths & Benefits The UK hospitality sector is currently grappling with a welldocumented shortage of staff. Hotels, restaurants, and pubs are |facing challenges in finding suitable candidates for their advertised positions. As the holiday season approaches, this shortage becomes even more concerning. Christmas is undoubtedly the busiest time of the year for the hospitality industry, and a lack of sufficient staff can significantly impact a company's performance. So, how can this problem be addressed? One potential solution is to consider recruiting candidates from outside the United Kingdom, a path that an increasing number of companies are exploring to meet their staffing needs. But how does a company transition from recruiting domestically to searching for candidates overseas? The process can seem daunting, involving interactions with the Home Office and the need to ensure that your recruitment team and HR systems are fully prepared.

Work Permit Cloud is a legal services company that specialises in assisting UK businesses bring skilled workers from abroad. We provide support in candidate sourcing, offer HR software solutions, and facilitate the acquisition of all the necessary licenses and visas. For a company to employ a skilled worker from outside the UK, it must have a sponsor licence. This process typically takes eight weeks, but it can be fast-tracked - 10 working days. Once a sponsor licence is granted, the company can issue their candidate a 'certificate of sponsorship' (CoS), the candidate then applies for his/her work visa. Access to a diverse talent pool, staying competitive, expanding market reach, and ensuring regulatory compliance are just a few of the compelling reasons why companies should prioritize obtaining a sponsor licence. If you would like to know more see the advert on this page or visit https://tinyurl.com/42hcwrsh

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 (plus VAT) for new customers.

CLH DIGITAL

Issue 183

Kitchen Equipment and Fit-Out Clean Away Your Fire Risk with TR19 Grease® Compliance Professional kitchen extract ductwork cleaning is not just a matter of hygiene; it is also an essential fire safety measure, as Gary Nicholls, MD of ductwork risk experts, Swiftclean, explains. In every kitchen, no matter how lean or sophisticated the cuisine might be, the cooking process generates minute airborne droplets of fat, oils and grease, known collectively as FOGs. As the grease-laden air within the kitchen is drawn through the extract system, the air cools, leaving FOG deposits which gradually form a greasy film on the inside surfaces of both the canopy and the ductwork. To remain compliant with the TR19® Grease specification, which is issued by the Building Engineering Services Association (BESA), the grease layer should not be allowed to exceed an average depth of 200 microns – about half the thickness of an average business card. Compliance with TR19® Grease is an essential fire safety precaution, benefiting your staff, restaurant patrons, and also any residents, in both your own and neighbouring premises.

need your buildings insurance to pay out so that you can repair any damage. Increasingly, insurers will expect you to be compliant with TR19® Grease. It is, therefore, important to be able to demonstrate your compliance with TR19® Grease. This can be achieved by using a member of the Vent Hygiene Register (VHR) as your specialist cleaning provider. VHR members can issue post-clean certification, providing evidence that you have fulfilled your legal obligations. Also, under the Regulatory Reform (Fire Safety) Order 2005, you must appoint a Responsible Person for your property. They are legally obliged to ensure your compliance with TR19® Grease as part of your fire safety protocols. Doubtless your kitchen is spotless. Unfortunately, the extract system is out of sight and can, as a result, easily end up out of mind. Its cleanliness should, however, be just as important in your list of maintenance priorities, as should compliance with TR19 Grease®. www.swiftclean.co.uk

Should the worst occur and a fire break out, you will

Caterquip Ventilation Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

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This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen. Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, 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

Kitchen Equipment and Fit-Out

Issue 183

CLH DIGITAL

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 fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer 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 fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery 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 particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer 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.

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected. The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens. 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!

Evolution Fryers and Filter Units

The New DrainMinor C (Combi Oven Pump)

• Available in White & 10 new exciting colours • Complemented by colour coded matching trims • Fire rated to BS476/7 Class 0 • Sheet sizes 2440 x 1220mm & 3050 x 1220mm • Range of cladding sealants & adhesives

For more information, please contact us on 01392 360 999, or alternatively Visit us at:- Unit 21, Apple Lane, Trade City, Exeter, EX2 5GL

Email : info@plastexe.co.uk Web : www.plastexe.co.uk

The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

• Hygienic Wall Cladding & Ceiling Systems

01392 360 999

The Premium Fryer and Burner System

Rece 10% d ive iscoun on all t claddin hygiene g rang on pro es ducti of this on adver t!

CLH DIGITAL

Issue 183

Outdoor Spaces

No More Relying on the Weather The well-known Brokenwood winery 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 winery 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,”

says Neil Marot, General Manager at the Australian subsidiary. This combination offers maximum flexibility to shade the entire area or parts 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

Park and Urban Furniture Stylish Outdoor Area 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 strategy 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 for all weather conditions and environments, it has added value to many outdoor recre-

The outdoor space creates a welcoming impression, enticing potential customers to stop by and support 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, further 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

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for Popular Dorset Pub

Guests visiting The Old Inn pub based in Wimborne, Dorset can enjoy their food and drink inside an all-weather enclosed terrace area thanks to Broadview Shading Solutions. Wanting to make more of their outside space all year round, the owners approached Broadview to come up with a solution. Being at the front of the property, the new area would also need that all-important kerb appeal. Having provided outdoor cover solutions for the likes of Rick Stein Restaurants, The Sandbanks Hotel, and Dorset brewery pub chain Hall and Woodhouse, the team at Broadview drew upon all of their experience to propose an innovative, unique, fully weather-adaptable

outside covered area. Two large parasols, in a vibrant turquoise, along with vertical guillotine glass to serve as a wind and rain barrier were installed. Staff are able to lower or raise the glass in line with weather conditions, and heating and lighting have been built into the parasol structures - all to bring optimum comfort to their guests. If you’d like to discuss the idea of transforming the outside space of your pub, restaurant, or hotel, don’t hesitate to get in touch with the team at Broadview. Please call us on 01202 679012 or visit our website www.outdoor-shading.co.uk

Outdoor Spaces

Issue 183

CLH DIGITAL

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 opportunity 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 comfort and a willingness to go the extra mile. This adaptability is especially important in times of uncertainty, such as during public health crises or unexpected 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 can amplify this ambiance, offering patrons an experience they can't get

indoors.

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

According to our pub customers, each hospitality gazebo typically pays for itself in about 8 weeks!

COMMUNITY ENGAGEMENT Outdoor spaces create opportunities for community engagement and social interaction. Hosting events like winter markets, live music performances, or themed parties can draw locals and visitors alike, fostering a sense of belonging and community spirit. While the winter months may bring cold weather, they

Increase Your Revenue with a Commercial Shading Solution both kerbside and in any garden areas you may have.

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.

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 weatherresistant 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 comfortable 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.

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 experts 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,

also present a unique opportunity 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.

Our teams of engineers and surveyors 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 survey or visit www.rocheawnings.com

'Your outdoor area begs you to earn more money’ JǞɨǞȁǐ ɯȌɐȲ ƧɐȺɈȌǿƵȲȺ Ɗ ǐɐƊȲƊȁɈƵƵ ȌǏ ƦƵǞȁǐ ƊƦǶƵ ɈȌ ȲƵǶƊɮ Ǟȁ ƊǶǿȌȺɈ ƊǶǶ ɩƵƊɈǘƵȲ ǞȺ Ɗ ƦǞǐ ƦɐȺǞȁƵȺȺ ƦȌȁɐȺ‫خ‬

ɓɲ‫ڳ‬ɬǠɋǚ‫ڳ‬ƌ‫ڳ۬ש׮ڳ‬ưƷȲȏȽǠɋ‫ڳ׬ڳ۔ڳ‬ǠȄɋƷȵƷȽɋ‫ډ‬ǑȵƷƷ‫ڳ‬ǠȄȽɋƌǹǹȂƷȄɋȽ ɓȵ‫ژ‬OȏȽȲǠɋƌǹǠɋɲ‫ژ‬ǒƌɼƷƨȏȽ‫ژ‬ƌȵƷ‫ژ‬ƷǑǑƷƩɋǠɫƷǹɲ‫ژ‬ǑȵƷƷ‫ژ‬ƨƷƩƌɓȽƷِِِ‫ژ‬ •

According to our pubs, each gazebo typically pays for itself in about 8 weeks!

•

We will ǚƷǹȲ‫ژ‬maximise income from your outdoor area.

•

This is your essential long-term investment‫خ‬

✓ׄ ȺǞɹƵȺ ‫ ب‬ȺɈƊȲɈǞȁǐ ƊɈ ‫ؾ אזדةׁڍ‬Ƶɮ ɨƊɈ‫ؿ‬ ✓ ‫ژۑ׎ד‬ưƷȲȏȽǠɋ‫ژבژڹژ‬ǠȄɋƷȵƷȽɋ‫ٮ‬ǑȵƷƷ‫ژ‬ǠȄȽɋƌǹȂƷȄɋȽ ✓ k wG‫ژ‬k °¾UwG‫ ׅژ‬æƵƊȲ JɐƊȲƊȁɈƵƵ

✓ ª Ç²À‫(ٶ‬0²XJy‫ٶ‬ǐɐƊȲƊȁɈƵƵƮ ɈȌ ɩǞɈǘȺɈƊȁƮ ׁ‫ ׀׀‬wȯǘ ȺɈȌȲǿȺ ƧǘƵƧǲ ȌɐɈ R ²§XÀ mXÀæ J ð0 ² ȯƊǐƵ ǏȌȲ ɈǘƵ ǏɐǶǶ ȯǞƧɈɐȲƵ ƌǹǹ‫ژ‬ÅȺ‫¾ژ‬ȏưƌɲ‫ژ‬ɋȏ‫ژ‬ǑǠȄư‫ژ‬ȏɓɋ‫ژ‬ɬǚƌɋ‫ژ‬ɬƷ‫ژ‬ƩƌȄ‫ژ‬ưȏ‫ژ‬Ǒȏȵ‫ژ‬ɲȏɓِ àRXÀ0 § ßXmX y R ²§XÀ mXÀæ J ð0 ² ‫ׅ׈ׂ ׅ׉׆ ׃ׅ׆ׁ׀ ب‬ ƮƵȺǞǐȁƵƮ ƊȁƮ ƧƊȲƵǏɐǶǶɯ ǿƊƮƵ ƨɲ‫ژ‬ɓȽ‫ژ‬Ǟȁ æȌȲǲȺǘǞȲƵ ‫ ب‬ɩɩɩ‫خ‬ɩǘǞɈƵȯƊɨǞǶǞȌȁǐƊɹƵƦȌȺ‫خ‬ƧȌ‫خ‬ɐǲ

Please Read ‘Nearly 2 years on, it was the best decision we ever made to buy 3 White Pavilion Gazebos. They have paid for themselves many, many times over. I dread to think of the business we would have missed out on if we had not made the investment.’ ‘We now have 11 hospitality gazebos – this is how we get a fabulous ROI.’! Susie, Proprietor: Grantham Arms, Boroughbridge -The Bay Tree, Swillington, York – The Black Horse, Kirby Fleetham

Get ready for more winter sales !4 sizes : starting at £1,582 [ex vat] ! 50% deposit + 3 interest-free instalments ! LONG LASTING 5 Year Guarantee ! ROBUST DESIGN guaranteed to withstand 100 Mph storms

Call Us Today to find out what we can do for you. WHITE PAVILION GAZEBOS 01653 695 285 designed and carefully made by us in Yorkshire : www.whitepaviliongazebos.co.uk

CLH DIGITAL

Issue 183

Products and Services

Airwave Europe Commits to a Greener Future The Label Group

Leading display technology integrator, Airwave Europe, is delighted to announce a partnership with conservation company, Gift-A-Tree, agreeing to plant one tree for every TV sold to a new customer.

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

Based in Tiverton, Devon, Gift-A-Tree work with charities (such as WWF, The Rainforest Action Network & The Rainforest Trust) and companies, generating woodland and forests across 40 countries worldwide. A Gold Package partnership agreement allows Airwave to plant approximately 25,000 trees a year, in turn contributing to the preservation of natural ecosystems, supporting biodiversity, enhancing air quality, and helping educate local communities. “As a technology company, we can’t avoid creating a carbon footprint” said Airwave Head of Marketing, James Grant, “however this partnership will help us mitigate the effects of our operations. It’s a small step, but one we’re very proud to make.” “It’s such a pleasure to welcome Airwave to the family” said Gift-A-Tree Founder, Andy Fields “I look for-

Walter Geering Established in 1903, Walter Geering is an industry leading supplier to hotels, holiday parks and accommodation providers across the UK, specialising in ecofriendly toiletries and welcome packs including kitchen and bathroom packs, pet packs, games night packs, birthday parks, to name but a few. Walter Geering also offers a comprehensive collection of bedroom and bathroom accessories, bedding, linen and towels. Walter Geering has become a leading supplier due to its firm commitment to the environment. For most of us, the use of singleuse plastic is all about convenience. As industries go, none are quite as keen on single use plastic as the hospitality industry. This makes sense; few people are more set on convenience than those who are on holiday, and whilst many of our products are not single use, we remain committed to supporting our customers (and their guests) in reducing the amount of plastic in their business.

TOILETRIES AND WELCOME PACKS Walter Geering has led the toiletry and amenity market for a number of years thanks to its innovative products and eco-friendly credentials. Browse their extensive toiletry collections and choose from bottles and tubes made from oxo-biodegradable plastic, postconsumer recycled plastic, prevented ocean plastic and wheat straw. In the spring of 2023 Walter Geering launched its new floating dispenser system. A simple, yet innova-

The labelling gun market can be complicated. Many products are known by

ward to playing a part in their sustainable future.” Airwave would like to thank Philips Professional Displays, LG Displays and Samsung Displays, for their support in this initiative. For enquiries, please contact: info@airwave.tv or 01403 783 483 or see the advert on the front cover.

Moor Coffee Ltd. Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the South West and the UK. With over 25 years' experience in the beverage vending industry.

tive, solution that offers a new generation of toiletry dispensers. The system is designed to fit any bathroom and comes with a matchbox sized bracket hidden behind the dispenser to offer the illusion your dispenser is floating. The system features a simple tamper-proof locking mechanism that takes housekeeping only 3 seconds to unlock with the security key. The entire system; bottle, bracket is just £4.28 per product per room.

KITCHEN AND CLEANING WELCOME PACKS At Walter Geering, we want to contribute to a circular economy where packaging material never becomes waste, but is recycled, reused or composted. To address the issue, we are investing time and money to reimagine and redesign our packaging. This includes designing a completely new range of packaging types across our diverse welcome pack portfolio to fit with the recycling infrastructure that either exists today or is likely to exist in the near future in the markets where we operate, making it easier for consumers to reuse or recycle our packaging. When your guests first arrive at your accommodation, the last thing they are thinking about is whether there will be essentials such as washing up, liquid, black bin bags a sponge or cleaning cloth. However, these are the kinds of items your guests will need before too long. Fortunately, with our cost-effective and highly practical kitchen packs, your guests will not have to worry too much for those first few days. Contact Walter Geering today and quote CLH10 for 10% discount on your first order. Sales@waltergeering.co.uk www.waltergeering.co.uk SEE THE ADVERT ON THE INSIDE FRONT COVER.

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We understand that choosing a new coffee machines can be difficult - bean to cup - group machine - instant machine, what is right for you?. That is where our dedicated team can offer help & advice.

different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. See the advert on PAGE 7 or call 01736 810334 for details.

industry we can guide you to finding the right solution for your business. Call us now on 01409 231166 or visit www.moorcoffee.co.uk We offer a range of purchase options on both new and refurbished equipment. Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff. After-sales support is taken seriously so we provide you with a comprehensive back-up service with regular customer contact, a range of point-of-sale material and a fully equipped service department. www.moorcoffee.co.uk 01409 231166 SEE THE ADVERT ON PAGE 11.

With our knowledge gained by our time in the

Big K Introduces an Exciting Range of Smoking Wood Chunks and Chips Big K Introduces an Exciting Range of Smoking Wood Chunks and Chips, adding a smoky flavourful twist to their extensive range of natural cooking fuels.

endless possibilities.

Big K Products UK Ltd unveils its brand new range of Smoking Wood Chunks and Chips. These exciting additions to Big K's product line-up offer food hospitality professionals an unparalleled opportunity to elevate their culinary creations with rich and distinctive flavours.

"We are thrilled to introduce our new range of Smoking Wood Chunks and Chips," said Mike Theodorou, sales Director at Big K Products UK Ltd. "These premium products are designed to empower food hospitality professionals with the ability to create exceptional and memorable dining experiences. With seven enticing flavours to choose from, chefs can unleash their creativity and elevate their dishes to new heights."

The new range features seven captivating flavours that promise to delight the taste buds and ignite culinary creativity. Chefs and grill enthusiasts can now choose from a variety of options, including Cherry, Apple, Grape Vine, Whiskey Barrel, Hickory, Oak, and the refreshing Citrus blend of Lemon and Orange wood. Each variant brings a unique aroma and taste, enabling chefs to craft unforgettable flavour profiles for their menus.

In addition to their exceptional flavour profiles, Big K's Smoking Wood Chunks and Chips are crafted with the utmost care and quality. The wood is carefully selected, sourced from managed and sustainable woodlands, and undergoes rigorous processing to ensure consistency and optimal performance. With Big K's commitment to sustainability and eco-friendliness, chefs can enjoy the range's delightful flavours while knowing they are making a responsible choice.

Smoking wood chunks and chips are the perfect complement to charcoal, allowing chefs to infuse their dishes with a smoky essence. Whether it's enhancing the richness of grilled meats, adding a hint of fruitiness to seafood, or lending a distinct smoky undertone to vegetables, Big K's Smoking Wood Chunks and Chips offer

Discover the art of flavour infusion with Big K's Smoking Wood Chunks and Chips. For more information call 0208 808 6336 for deliveries with M25 area. For nationwide deliveries call 01366 501 485. www.bigk.co.uk SEE THE ADVERT ON PAGE 7.

Blast Chilling is Best When It’s Fast Chilling Williams Refrigeration has released a new version of its reach in blast chillers and blast chiller/freezers which provide significant improvements over previous models. Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required. The new models ensure chilling food safety regulations are followed by rapidly chilling food through the danger zone where harmful bacteria can grow, to a safe storage temperature. The new models help to protect food by lowering it from +90°C through the danger zone where harmful bacteria can grow to a safe storage temperature. The range now uses natural hydrocarbon refrigerant which has low Global Warming Potential and zero Ozone Depletion Potential. As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment, which means there’s no need for costly insurance or zone control and allows it to be installed directly on a cookline. Chilling and freezing times have been reduced compared to previous models, while a powerful food probe sensor can save energy by stopping the cycle as soon as the food reaches the required temperature. The probe can be stored away helping to avoid damage when not in use. A powerful self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the program cycle is activated. While some manufacturers promote a maximum capacity for their blast chiller/freezers, this is often smaller for freezing than it is for chilling. However, Williams blast chillers have the same capacity regardless of whether it

is being used to freeze or chill. The overall design has been improved, with a sleek new door and the popular, easy to use Williams EasyBlast (WEB) controller. A simple 1-2-3 interface makes it easy for staff to program the cycle, while a clear digital display shows the elapsed time and the food probe temperature. The door can be configured to be either right or left hand hung. A full-length integral door handle provides an easy to use, non-slip grab that is designed to be easy to clean, with no potential dirt traps. The reduction in chilling and freezing times helps to deliver significant savings in energy compared with previous models. Efficiency is further improved by the 75mm high density polyurethane insulation which helps to maintain operating temperature in ambient conditions up to 43°C. Williams blast chiller and chiller/freezer ranges are available in both reach in and roll in models in a variety of capacities. Its new range of reach in models are available from the compact 10kg undercounter unit up to 50kg cabinets while roll in models start from 70kg capacity up to 320kg. List prices for Williams blast chiller freezers start from £6070 for the WBC10. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

Mayfair Furniture Mayfair Furniture will be celebrating 11 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways. We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

Design & Refit

Issue 183

CLH DIGITAL

ment we also offer a complete clearance service. We'll organise everything 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

We are not just a supplier; we understand that from 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 refurbish-

Choose Your Path For Assured, Sustainable Hot Water Restaurants, bars and hotels have an often uniquely business-critical need for hot water to ensure smooth daily operations. With hot water demands generating up to 30% of a business’ daily energy use it is a prime candidate for addressing carbon emissions and climbing operational costs. Unless a new build, which will be electrical-based, most refurbishments will look to either improve on existing gas systems or aim to completely replace them with electrical alternatives, typically heat pumps and/or direct-electric heating. The latest generation of electric boiler, such as Adveco’s ARDENT, offers new levels of resilience, with multiple immersions in a protected sealed indirect loop arrangement that dramatically cuts issues associated with limescale damage in hard water areas. Digital controls and monitoring ensure 24/7 operational service. Adveco Live Metering of the hot water demands of a building is a quick, non-invasive, and extremely costeffective means of gauging needs. It also provides application design which enables owner/managers to develop realistic and sustainable development strategies which deliver active results today with low to no

impact on ongoing operations. The process helps to avoid the common, and costly pitfalls of system oversizing, for immediate capital savings. Combining heat pump pre-heat and electric boilers will cut carbon emissions, by as much as 70% compared to equivalent gas-fired applications, so is a big tick in the box for business sustainability. This does come at a cost currently in terms of operational expense, due to higher electricity costs. So, we would advocate the use of solar thermal which not only helps further reduce carbon, but crucially also reduces the expense associated with operating on both gas or electric. A correctly sized and installed solar thermal system will reduce UK annual energy requirements of a business on average by at least 30%. Southern/western counties could expect to offset most hot water energy demands in the summer months with a solar thermal system. With a less than 10-year return on investment now possible, solar thermal, as a proven renewable should be on any list of net zero technologies being considered as part of a wider sustainability strategy. www.adveco.co

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CLH DIGITAL

Issue 183

Cult Furniture Cult Furniture is a renowned furniture brand that offers a wide range of products suitable for bar venues. Our Cult Trade collection encompasses a variety of styles and designs that cater to the diverse needs and

Design & Refit aesthetics of the hospitality industry. We are strongly committed to quality and design and draw inspiration from iconic mid-century and contemporary designs, ensuring that products are not only functional but also visually appealing. We frequently update our collections to stay in tune with the latest trends in interior design, making us a go-to choice for bar owners looking to create a chic and inviting space for their customers. At Cult Trade, we offer bar stools, bar tables, dining chairs, dining tables, ceiling lights as well as other accessories

budget constraints. We are dedicated to customer satisfaction, offering excellent trade account management, easy ordering, and reliable delivery options.

to complete your style. We offer a diverse range of stylish furniture which allows bar owners to curate a cohesive and aesthetically pleasing interior that aligns with their unique vision and branding. Our products are designed and constructed to meet the highest standards, including Crib-5 certification, ensuring durability and longevity in high-traffic bar environments. Bar owners can trust that their investment in Cult Trade products will stand the test of time. While offering high-quality and stylish furnishings, Cult Trade remains competitively priced, providing bar owners with exceptional value for their investment. This affordability allows for more extensive transformations and improvements within

Our trade membership offers access to exclusive benefits. Join us to enjoy perks only available to Cult Trade members: - Exclusive trade discounts - Bespoke orders - High stock quantities on all of our best sellers - Personal trade manager - 48- hour dispatch time on in-stock items

Visit www.cultfurniture.com or see the advert on this page for further details.

Get in the Christmas Spirit with Furniture to Cater for Groups Having the right furniture in place is key to making the most of the busy festive season. Trent Furniture supply a fantastic range of seating designed to look good, while catering from everything from romantic dinners to family gatherings and large office parties. Available in a choice of dark oak, light oak and walnut finishes, the Shaker Table, which currently has 10% 15% off, is a timelessly stylish choice that will never let you down. The simple four-leg design offers durable stability even in the largest tabletop size of 150cm x 80cm and the corner legs give diners generous leg space. A mix of round, square and rectangular Shaker Tables gives any restaurant or pub a flexible and attractive layout for accommodating diners. The Christmas period often means catering for more guests than usual. Trent Furniture’s great range of folding and stacking tables enables you to create extra dining space without compromising on comfort or style. The clear varnish finish on the plywood top of the

New Year, New Look 2024 is fast approaching and it is a fantastic opportunity to give your hospitality site a fresh look that works hard for you and your customers in the upcoming year. Woodberry are sharing some tips so that you can plan and get your hospitality venue to work harder for you in 2024.

CREATE ZONES Creating different zones with demographic appropriate furniture is a fantastic way to cater to your customers different needs. As well as this, it gives you scope to attract a different customer demographic. You can create different zones by using different items of furniture. For example, bar height furniture will appeal more to a younger demographic visiting for a drink whereas armchairs and tables will appeal to older customers.

INVEST IN HIGH QUALITY AND EASY-CLEAN FURNITURE

American Trestle Table means it can be used with or without tablecloths. Not only that, the choice of three sizes that can easily be folded away makes it a smart back-up for any venue, and with 10% off now is a great time to buy. The Semi Circle Folding Table is another excellent option for offering different layouts and making the most of your venue’s capacity. Trent Furniture’s fantastic range of restaurant chairs pairs perfectly with the versatile Shaker Table. The faux leather or fabric Sorrento Chair (currently with 10 – 16% off) and the Boston Chair are popular choices. When extra chairs are needed, stackable banqueting chairs such as the Harrow Steel Stacking Chair, which has 10% off for a limited time, is a stylish and practical choice. To find out more about Trent Furniture’s attractive range of contract grade furniture to cater for Christmas and beyond, please call us on 0116 2989 927 or fill in our contact form. www.trentfurniture.co.uk

Investing in high quality and easyclean furniture will mean that your investment will last longer without a lot of maintenance. It will also mean that staff are not having to spend too much time cleaning furniture during busy trade times.

BE BOLD Businesses are becoming more aware of social media for growth. Having a bold or unique interior is a great way to encourage visitors to share photos of your establishment. You may decide to get furniture that is bespoke to your brands colours or have a feature wall with a unique design. Woodberry offer a wide range of colourful chairs with upholstery options and colourful pedestal tables for a unique look. The Woodberry team are keen to help you find the best products for your establishment. We offer a variety of quality indoor dining and bar furniture from traditional styles to unique and eye-catching designs. Call our team or discuss your needs or shop online. 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk/indoor

Design & Refit

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@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 upholstery 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

seating and table solutions. Divided into Contemporary 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.

The World’s First Brushless Industrial Pump From Saniflo Saniflo continues to innovate in the industrial waste pump sector by becoming the first manufacturer to offer a brushless option. The popular Sanicubic 2 Pro Smart is a pumping station designed to lift grey and black waste water from individual properties, small businesses and light commercial premises such as pubs and restaurants. The new brushless version extends the range to three models – the classic, the Pro Smart and the Pro Smart brushless. Widely used already in a variety of products including power tools, boiler pumps and appliances such as lawnmowers, brushless is an advanced technology that improves motor lifespan, product efficiency and reliability. It eliminates the electrical connection to the spinning motor -which can create heat, friction and noise and in the Sanicubic 2 Pro Smart it allows regulation of the motor so it can run at variable speeds. This offers further advantages including: • Energy saving of up to 30% • High efficiency

• High torque and thus better grinding quality • Lower noise The Sanicubic is widely used in the hospitality sector to discharge grey and black waste water from whole buildings, particularly those where change of use has occurred. The unit has multiple connections for connections to kitchen and WC areas. Single and three phase versions are available as well as models with single or double pumps. The new brushless pumps are highly suitable for businesses in the hospitality sector, particularly given the potential savings in energy. Tim Pestell, Managing Director of Saniflo, believes the new technology will have strong appeal for commercial businesses in particular; “As pioneer of the macerator concept, Saniflo, true to form, is now pioneering the use of new brushless technology in lifting stations. We believe it will be a popular option with customers installing pumps for industrial projects.” For further information visit www.saniflo.co.uk

Issue 183

CLH DIGITAL

Issue 183

Property and Professional

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 every £1 of a commercial property’s rateable value, and 49.9p for small businesses. Forty-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, particularly 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 Tilbury, 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.

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.

Similarly, the offices sector is expected to face an extra £354 million in its total rates bill. Barclays Bank in 1 Churchill Place in Canary 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 certainly not going to help the “case” for investing in the office.

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. Everyone that benefits from public utilities and local services needs to pay something- but at a fair rate, maybe starting at 10 or 15% for the smaller businesses. Colliers believes reliefs should be reviewed at least every 3 years.

According to Webber such rises are unsustainable. “All sectors are suffering from increased costs, whether from increased wage bills, materials or energy 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 entry, help expansion and innovation for businesses and encourage

Why Use a Answer: Specialist Hospitality Consultant? because we can help your business to succeed.

Introduce annual revaluations. The Government has moved from fiveyearly 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 (CCA) 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 Conservative Party 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.”

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.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

MANAGING PEOPLE

PROFITABILITY & OPERATIONS

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

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.

T H E W E S T C O U N T RY S P E C I A L I S T S

W! NE

SOUTH HAMS, DEVON

MID DEVON TOWN

NORTH CORNISH COAST

Stunning Country Village Inn

Award Winning Free Of Tie Inn

Renowned Country Inn With 6 Acres

3 High Quality Letting Rooms

Trade Areas (60+), Catering Kitchens

8 Letting Rooms & Letting Cottage

Character Trade Areas (64+)

3/4 Impressive Letting Rooms

Bar & Restaurant Areas 150+

External Seating (98+) & Parking

2/3 Bed Owners Apartment

Free Of Tie Leasehold Opportunity

New Free Of Tie Lease Opportunity

Exceptionally High Trade Levels

Sales In Excess Of £500,000 Net

LH NIL PREMIUM

4845

LH NIL PREMIUM

4842

LH £99,750

TOPSHAM, DEVON

EXETER, DEVON

Stunning Free Of Tie Bar

Established Licensed Restaurant

Licensed Restaurant & Bar

68+ Seats Inside, 80 Seats Outside

Much Sought After Location

Desirable & Vibrant Location

Exceptional High Quality Business

44+ Covers, Newly Fitted Kitchens

42 Seats Inside, 18 Seats Outside

Impressive Levels Of Trade

Prominent Trading Position

First Class Purpose Fitted Unit

Unique Stylish Business Opportunity

Excellent Reputation & Reviews

New Free Of Tie Lease Available

4839

LH £75,000

2160

LH £35,000

EXETER, DEVON

FREEHOLD

REF: 4721

PRICE: £48,000

LEASEHOLD

REF: 4073

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

TORQUAY, DEVON

PRICE: £79,000

LEASEHOLD

REF: 3853

• Stunning Coastal Pub Situated in the Beautiful Heybrook Bay. • South Facing Outside Terraces, with 180 Degree Sea Views. • Two Fully Refurbished Owner’s/Letting Apartments. • Fully Refurbished One Bed Staff/Manager’s Flat. • Very Profitable Business with Huge Potential to Push Revenue Further.

SOUTH HAMS, DEVON TAVISTOCK, DEVON

CORNWALL VILLAGE

Village Store & Tea Gardens

Exceptional 78 Cover Restaurant

Freehold Pub Investment

Spacious 4 Bedroom Family Home

Superbly Presented Throughout

Detached Village Inn

Easy Lifestyle Hours

Currently Run Under Management

Rental Income Of £18,000

Gardens With Stables & Garage

Owners/Managers Apartment

Lease With 11 Years Unexpired

Potential To Develop Business

Substantial Trade and Profits

For The Attention Of Investors

DUCHY LH £325,000

2149

LH £189,500

THINKING OF SELLING? CALL FOR A FREE VALUATION

2144

FH £195,000

4836

01392 201262 www.stonesmith.co.uk

PRICE: £75,000

TOTNES, DEVON

2162

DARTMOOR, DEVON

PERRANPORTH, CORNWALL

• Delightful Cafe in Sought After Location of Totnes • Quietly Trading to Suit Current Owner/Operators • Profitable Business with Further Potential • Trade Area Seating up to 34, Bespoke Servery, Kitchen • Car Parking for 1 Car

4841

DEVON COASTAL TOWN

LH £115,000

PRICE: £575,000

• Substantial Character Pub with 3 sets of Versatile Living Accommodation • Successful Business with Strong Net Profit, Recently Trading on Limited Hours • 2 Main Atmospheric Trading Areas with Function Room/Skittle Alley • Pretty Private Garden, Roof Terrace & Car Park • Fantastic Opportunity - Would Suit Multi-Generational Family

OFFERS IN EXCESS OF £1,000,000 FREEHOLD REF: 4656

• Stunning 17th Century Traditional Cornish Inn. • Successful Business, Oozing with Character and Atmosphere. • 2 Welcoming Trading Areas, Well Equipped Commercial Kitchen. • Attractive Owner's Accommodation. • Outside Seating Areas with Sunny Aspect & Car Park.

LEASEHOLD

REF: 4711

• A Delightful Café & Takeaway with Commercial Kitchen • Busy Main Road Location Close to Tourist Attractions & Campsites • Popular Early Morning Breakfast Venue with Busy Local Lunch Trade • Internal Seating for 14, Outside Seating for 12 • Ideal Opportunity for Owner Operator

PAIGNTON, DEVON

PRICE: £37,995

LEASEHOLD

REF: 4731

TEIGNMOUTH, DEVON

• Established Cafe in the Sought After Town • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu • Social Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

OFFERS IN THE REGION OF £70,000 LEASEHOLD REF: 4520 • Charming ‘Free of Tie’ Country Inn Situated in the Beautiful South Hams. • Traditional Pub with a Contemporary Style & 5 First Class En-Suite Letting Rooms. • 2 Character Main Trading Areas, Commercial Kitchen & ‘Back of House’ Space. • Secondary Outside Bar, Trading Outside Terrace & Newly Installed Pergola. • Beer Garden with Uninterrupted Views of the Rolling Countryside & Car Park.

SOUTH HAMS, DEVON

OFFERS IN THE REGION OF £20,000 LEASEHOLD REF: 4714

Recruitment

Issue 183

CLH DIGITAL

Avoiding a Scrum at the Bar; Last Minute Hospitality Talent Will Be Needed During the Rugby World Cup

By Florent Malbranche, CEO and Co-founder, Brigad (www.brigad.co)

Just as finishers in rugby are strategic reinforcements to get a team through the most challenging parts of a match, integrating freelance hospitality talent into your team can also successfully raise your business game. The Six Nations Rugby Tournament earlier in the year drove pub footfall up by a third and beer sales to over 17 million pints on match Saturdays. This year’s Rugby World Cup promises to be one of the most popular ever with fans, given that the matches are scheduled for the afternoons and evenings for UK viewers. 15 million people in the UK watched England beat Australia in the 2003 final - and that was mid morning in the UK. So, we can expect even more fan fervour if the home teams do well in this year’s tournament, which promises to be a bonanza for the UK hospitality trade. How can you reinforce your team with competent workers, whilst also wasting as little time as possible? Should you turn to temping agencies, hire on a short-term contract, or call in casual staff to temporarily beef up your teams? Perhaps the best solution is a freelancer. Freelance jobs are, by nature, ever-evolving, and freelancers have to deliver quality and reliability in order to ensure longevity in their business venture. This extra drive is incredibly important in industries where a general lack of motivation invariably leads to lower-quality service and delivery. Of course, the aim is not to completely replace your existing salaried staff with freelancers. Quite the opposite. Freelancers offer the possibility to support and reinforce existing teams. Every organisation in the service industry needs a permanent team that knows the place like the back of its hand, but finding dependable extra staff to complement the team at periods of exceptionally high demand can be tricky.

Since 2016, hospitality freelancing platform and app Brigad has enabled thousands of high quality hospitality businesses in London, Birmingham and Manchester - from the Berkeley Hotel to a raft of passionate independent cafes, restaurants and pubs - to connect with the best self-employed hospitality professionals for this blended approach. Brigad gives the same advice to every business that they support: recruit and train a permanent team that represents your business best, and when you need to, call for backup from a talented self-employed professional. These people bring a new injection of energy and passion about their career or craft, and are experienced enough to gel with existing teams for a short time to help with staff shortages. In the hospitality industry, every second saved is important. So, to avoid wasting time, Brigad puts you in contact with qualified freelancers for your short-term personnel needs. All profiles are verified and approved by our team in advance. Calling in a freelancer who can hit the ground running saves you precious time. For a restaurant owner, that means less time taken away from looking after your customers. There are parallels between sport and business. The sport of rugby has already shifted its approach from mere ‘substitutes’ to ‘finishers’, highly skilled individuals that bring a specific expertise on a flexible basis to relieve or complement the team. Hospitality businesses would be wise to draw inspiration from it: the best performing businesses are now the ones who are agile and reactive enough to adapt their team strategy, depending on the events happening. And in this new paradigm, new solutions such as Brigad are emerging, enabling them to manage a blended workforce. Time is precious, but it only takes around 3 minutes to post a mission on the Brigad app, and 80% of missions posted are accepted in less than 2 hours. Be prepared for the Rugby World Cup and secure support to maximise takings during this busy period. To book last minute talent now, email: hello@brigad.co

Are You A Chef Looking for A Work-Life Balance? Work-life balance are three words that do not often come up in a chef’s vocabulary but are regularly used by the chefs employed by Care UK. Care UK are currently looking for chefs of all levels to work in our care homes across the UK. We are looking for people who want to make a difference to residents’ lives every day. When you join Care UK, you’ll be joining a team who all share the same values: caring, passionate and teamwork. Life as a chef with us means that you will be preparing rosette level dishes in our stateof-the-art kitchens using fresh ingredients, for our residents and their families. We also have an exceptional track record in catering team career progression with countless

examples of chefs progressing from sous chef level to head chef positions. We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all that’s needed to have a successful career as a Chef with us. Our high quality, innovative training and coaching will support the development of your skills throughout your career with us. We are committed to recruiting diverse, talented people, who share our passion for helping others. We see the potential in everyone, let us help fulfil yours. You can find out more about our rewarding careers by visiting careers.careuk.com