THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 184
Extend Business Rates Relief, Cut VAT Government Urged www.CLHNews.co.uk
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Recent figures from CGA NeilsonIQ released by the Night Time Industry Association (NTIA) reveal that the UK’s night time economy crisis is deepening, with a report highlighting the rapid erosion of independent businesses, painting a
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grim picture of the challenges faced by businesses across the sector in the last 12 months. The year-on-year statistics underscore the dire need, NTIA says, for government intervention to save these vital establishments.
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Issue 184
Editor's Viewpoint
Welcome to the latest issue of CLH Digital I’m probably showing my age, but I have lived through 17 general elections! As I got older I realised we are often taxed to the hilt during periods in office and in the lead up to any general election the purse strings are released and as one MP famously put it “we are then bribed with our own money” to vote said government back into office! So it will be interesting to see what the Autumn statement on November 22 brings.
EDITOR
Peter Adams
The report from the Night Time Industries Association (NTIA) should be a resounding wake-up call for the government. With 43 late-night businesses closing each week the signs of distress in the UK's nightlife and hospitality industry are too stark to ignore.
NTIA's plea to Chancellor Jeremy Hunt, to extend business rate relief and reduce VAT to 12.5% for the hospitality sector, comes at a crucial juncture, and is nothing new. Sector organisations have been calling for this for several years and, as regular readers will know, we wrote to Rishi Sunak, our now Prime Minister, back in October 2021 when he was Chancellor, urging him to reduce VAT to 12.5% to at least December 2023. Alas it fell on deaf ears! While the impact of the pandemic remains a significant challenge, the removal of business rate relief on March 31, 2024 will be a disaster. This decision could deal a devastating blow to the pubs, bars, restaurants, and hotels that have struggled to stay afloat in these trying times. The government must recognise that the survival of these businesses is essential not only for the economic wellbeing of the nation, but also for our cultural identity. Pubs, bars, and restaurants are not just places of business; they are pillars of our communities. Additionally, the high levels of VAT have been a heavy burden on the UK's hospitality sector. As we've seen in countries across Europe, including France, Spain, Italy, Germany, and Poland, a reduced hospitality VAT rate has provided a lifeline for struggling businesses. These countries have witnessed the positive impact on their hospitality industry, stimulating growth, and preserving jobs. In light of these successes, it is high time for the UK government to follow suit and lower VAT for the hospitality sector. Such a reduction would not only ease the financial
strain on businesses but also make dining out and enjoying the vibrant nightlife more affordable for consumers, encouraging them to support local businesses. As the Chancellor prepares for his Autumn Statement on November 22, he has a unique opportunity to demonstrate support for the hospitality and on-trade sector. In the lead-up to a possible general election, showing a commitment to the sector's revival will be a vital political move. Once again I would urge the Chancellor to consider the following measures in his Autumn Statement: 1. Extend business rate relief for the hospitality sector beyond March 31, 2024, to provide much-needed stability for businesses struggling to recover, in fact reform the business rate system altogether. 2. Reduce VAT to 12.5% for the hospitality sector to help businesses remain competitive and alleviate the burden on both entrepreneurs and consumers. 3. Learn from our European neighbours and their successes with reduced hospitality VAT rates, making the UK an attractive destination for tourists and encouraging locals to support their local establishments. The closures highlighted in our lead page or alarming, and the decisions made now will determine whether our pubs, bars, restaurants, and hotels can thrive once more or if they become relics of the past. It's time for the government to recognize the importance of this industry, take bold action, and secure a brighter future for the heart and soul of UK hospitality. Please do follow us on Twitter @CLHNews, 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
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Extend Business Rates Relief, Cut VAT Government Urged (CONTINUED FROM FRONT COVER)
lifeline at a challenging time.”
Leading industry voices are now urgently calling for an extension of business rates relief and a reduction of VAT to 12.5% to provide financial lifelines for struggling businesses.
“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.”
NTIA Night Time Economy Figures produced by CGA Powered by NeilsonIQ reveal: • In September 2023, there are 35,469 independent businesses operating within the night time economy, a sharp decrease from the number of businesses in 2020 at 41,596 – with a staggering 5% decline in just the past year. (2022-2023) • Independent night time economy businesses are vanishing at a rate of 35 businesses per week, with 1825 lost in the 12 months leading to September 2023. The decline in independent businesses within the night time economy started in 2020, with a 7% reduction compared to 2021. Since then, the decline has continued at an alarming pace, with an additional 3% decrease between 2021 – 22, and a further 5% in the last year leaving communities bereft of cherished businesses. • A total of 6127 Independent businesses have been lost between Sept 2020- Sept 2023 • The total number of outlets in the Night Time Economy decreased from 70,826 in September 2022 to 68,583 in September 2023, a 3% decline. • Night Time Economy businesses are vanishing at a rate of 43 businesses per week, with 2243 lost in the 12 months leading to September 2023. • A total of 8501 Night Time Economy businesses have been lost between 2020-2023
EXTEND RELIEF CUT VAT Michael Kill, CEO of the Night Time Industries Association said: “These figures are not just numbers; they represent the livelihoods, dreams, and cultural heritage of our communities. The night time economy, which includes a thriving ecosystem of independent businesses, has been disproportionately affected by the pandemic and cost inflation. The decline in independent businesses is a stark indicator of the immense challenges faced by those who contribute to the vibrancy and soul of our nighttime culture. “We urgently call upon the government to recognise the gravity of the situation. As we approach the autumn budget, we implore them to provide proportionate support that will safeguard the future of these independent businesses. The night time economy is an essential part of our national identity, and it is at risk of fading into the shadows without immediate intervention.” “To secure the survival of these vital businesses, we urge the government to extend the current business rates relief and reduce the VAT to 12.5%. These measures are the financial lifelines that independent businesses and the night time economy desperately need to weather this storm.” To reverse this alarming trend, it is imperative that the Government intervenes with support in the Autumn budget and we come together as communities to support and uplift our local, independent businesses within the night time economy. The survival and success of these businesses are vital to the resilience and uniqueness of our high streets and neighbourhoods, and they require immediate attention and support.
UNFATHOMABLE AND INSURMOUNTABLE Earlier this month Chief Executive Kate Nicholls also called for a business rate review, saying: “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
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“It’s imperative that the Chancellor takes clear action at the Autumn Statement to extend the current relief measures for a further year to protect the vital community assets that make up the UK’s vibrant hospitality sector.”
FIVE “KEY ASKS” Inbound tourist body UKinbound has also called on the government to act and support the tourism industry, and has submitted five key asks ahead of the Government’s Autumn Statement in November: • The introduction of a new five-year low cost visitor visa which would ensure the UK’s visa and entry systems are globally competitive. Research from The Tourism Alliance shows that an additional £2 billion could be generated in revenue for the government by reducing the cost of a five-year multiple entry visa to £145 and encouraging international visitors to upgrade from a £95 standard visa. • Expand and reform of the UK’s Youth Mobility Scheme to three years and with the UK’s major EU source markets. • An increase in the marketing budget of VisitBritain so that the UK is on a level playing field with the rest of Europe. • That the Government commissions an independent review of its figures on the cost of VAT free shopping to take into account wider economic activity and behaviour change, rather than simply the refund of VAT. • The introduction of a new Youth Group Travel Scheme which would facilitate the travel of young people under the age of 18 to travel more easily to the UK from EU countries.
STRONG DEMAND UKinbound also released the results of its latest Business Barometer member survey which it undertook in September 2023, which revealed that: • Confidence levels remain high for 81% of those businesses that responded. • Expected or confirmed bookings for Q4 of 2023 are at the same level or higher than they were pre-pandemic for 80% of businesses responding to the survey. • 79% of businesses stated they expected revenue for Q4 of 2023 and booking levels for Q1 of 2024 to be the same or higher than before the pandemic. • There is strong demand from US visitors to come to the UK with over two thirds of businesses (67%) responding to the survey reporting that they are seeing growth from the USA however, only 11% of businesses responding to the survey said they are seeing growth from China. CEO Joss Croft OBE commented, “Over the last 12 months, our business barometer survey has demonstrated increasing business confidence amongst our members and this is reflected in the growth of their bookings and revenue levels. This is just fantastic to see after the events of the last few years. “But we cannot be complacent as international tourism is a very competitive industry with lots of choice for consumers which is why we are calling on the Government to support and further boost the UK’s inbound tourism industry with five key policy asks.”
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Reaching Tipping Point - What Are The New Laws on Tipping and Service Charges in the UK? By Tom Moyes, a Partner in the Employment team at Blacks Solicitors (www.lawblacks.com/business/employment-law) Unless prevented from doing so for tax purposes, businesses will soon have to pay workers 100% of tips under new legislation. Withholding tips from employees will now officially become unlawful following the provision of Royal Assent to the Employment (Allocation of Tips) Bill (the Act), which aims to protect more than 2 million workers and their tips across the UK. As employee’s tipping records are no longer concealed, it is estimated that around £200 million a year will go back into the pocket of hard-working staff by retaining tips that would have otherwise been deducted1. But what are the new laws on tipping and service charges and what does this mean for employers and employees? Tom Moyes, a Partner in the Employment team at Blacks Solicitors who works with a number of hospitality businesses including a national restaurant chain and 5* star hotel, discusses what this new law means for hospitality workers and how this will affect the industry.
The Act was introduced to overhaul the previous tipping practice in the UK and requires that: • Allstaff tips must be passed on by employers without any deductions (unless the employer cannot do so for tax purposes); • Employers must have a written Statutory Code of Practice (SCOP) which will set out how tips should be distributed in order to demonstrate fairness and transparency; • Records detailing the distribution of tips must be kept by employers for three years from the date the tip was received; • Workers have the right to request a record of their tips for any particular period and the employer must respond to this request within four weeks; If a tronc system is in place, any owed tips must be paid to workers no later than the end of the month the tip was received; This Act will apply to all agency workers in the same way; and The SCOP will need to be followed by all employers.
WHAT IS THE ACT?
WHAT DOES THIS MEAN FOR STAFF AND HOSPITALITY BUSINESSES?
The Employment (Allocation of Tips) Act 2023 gained Royal Assent in May, protecting hospitality workers by making it unlawful for employers to withhold tips. The entirety of the Act will come into force in 2024.
Following the Act being introduced, any breach of this will entitle a worker to make a claim at the Employment Tribunal for reallocation of the tip and/or compensation.
Workers within the hospitality sector are often paid minimum wage, relying upon tips or service charges to make up their income. Whilst cash tips are frequently paid directly to the worker, any tips paid by card are instead paid directly to the employer or business prior to distribution to workers, where certain deductions such as card processing fees can be deducted meaning that workers may often be left short changed.
CHANGES TO THE LAW:
Ultimately, the Act requires that the total amount of tips received are fairly distributed to the workers, therefore, the employer will be responsible for the financial burden of paying card processing fees and administrative charges that are associated with non-cash tips. With the introduction of the entire Act imminent, businesses and employers within the hospitality sector must start considering what they need to do to ensure that they are compliant with all aspects of the Act before it comes into force in 2024. Much emphasis will be placed on the SCOP, which will provide employers with valuable information.
The Sustainable Hospitality Alliance Launches New Net Positive Hospitality Academy The Sustainable Hospitality Alliance (the Alliance) has announced the launch of the Net Positive Hospitality Academy (the Academy), a groundbreaking sustainable training system that will empower the hospitality industry and translate vision into action. With the generous support of XU sustainable, this innovative initiative aims to educate all stakeholders on sustainability and the Net Positive Pathway, transcending sectors, and supply chains with a comprehensive top-down and bottom-up approach. Unveiled during the Alliance’s “Mainstreaming Net Positive Summit” on October 18th at the London Heathrow Marriott Hotel, the Academy is set to provide scalable knowledge assets, tools, and training programmes that will equip the sector with the necessary skills and resources to accelerate sustainability. At its core, the Academy will offer a multi-device e-learning platform, guaranteeing an exceptional user experience and allowing for seamless customization and scalability. The platform will be available through licenses and can be tailored to individual hotel groups through a white-label solution. The Academy’s ultimate objective is to drive transformative change within the wider ecosystem, revolutionizing how the industry recruits new talent, plans, and constructs new hotels, and establishes supply and value chains. Together, we aspire to establish the ‘Thought Leadership of Net Positive Thinking’ as the standard in the global hospitality sector through a new digital education and certification framework.
KEY FEATURES OF THE NET POSITIVE HOSPITALITY ACADEMY
INCLUDE: - Customized learning journeys and resources on sustainability, tailored to the specific needs of our industry, encompassing courses, masterclasses, live sessions with experts, and a constantly updated media library. - High-quality standards upheld by collaborating with experts, showcasing best cases, and partnering with renowned hotels and universities. - Availability at any time and from anywhere through an intuitive online platform, specially tailored to target groups. - Seamless integration into hotel learning management systems (LMS), ensuring effortless implementation and adoption. - Easy scalability of content to reach the entire ecosystem, extending the Academy’s positive impact far and wide. Glenn Mandziuk, Chief Executive Officer of the Sustainable Hospitality Alliance, expressed his enthusiasm, stating, “As part of our five-year strategy and within our Net Positive Pathway, our aim is to equip the hotel industry with the qualifications and skills needed for tomorrow. Our Academy will offer sustainable expertise at the click of a button. The learning experience platform will provide learners with personalized recommendations, news feeds, and skill assessments, revolutionizing their learning journey. This will undoubtedly be a game-changer for our industry.” The Alliance’s Summit served as the inaugural step in the establishment of the Academy, fostering collaborative discussions to create industry-specific content and develop a robust framework for the prototype.
The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers. At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all. As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling. Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display. Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special. WHY CHOOSE ROBERT'S DORSET?
Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers. • Exceptional customer service, led by a dedicated Account Manager. • Convenient ordering options, whether online or by phone. • Handcrafted products made in beautiful Dorset, England. • Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality. Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com
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Christmas To Give A £12bn Boost To The Hospitality Industry – But Visitor Numbers Set To Fall Hospitality venues are forecast to see a £12bn boost over the festive season, as consumers celebrate with family, friends and colleagues. The VoucherCodes.co.uk Shopping for Christmas Report 2023 predicts 40.1 million people will visit a hospitality venue over the festive period this year, however this marks a 4.5% decline on the previous year. In 2023, just 28.7% of consumers say they plan to visit a restaurant, pub or bar over the festive season, compared to 33.2% who visited last year.
VISITORS TO HOSPITALITY VENUES OVER THE CHRISTMAS PERIOD. 2022
to save money.
However, Christmas markets are forecast to hold up well this Christmas compared to other types of venue, with 30% of consumers (13.8m) planning a visit over the festive season. This is likely because of the festive atmosphere they provide which can’t be recreated at home. The report also shows pubs can expect 10m visitors (26%) over the Christmas period, and restaurants can expect 8.6m (24%), as consumers celebrate. At the other end of the scale, clubs are forecast to see just 1.4m visitors (4%), ice-skating risks will see 2m visitors (6%), and bars can expect 4.1m (10%) in the run up to Christmas. Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, comments:“The hospitality industry has faced a tough year, with high inflation rates and rising costs eating into profit margins, and sadly challenges are set to continue over the Christmas season.
ACTUALS, 2023 FORECAST This comes as half of consumers say they’re cutting back on visiting hospitality venues this Christmas because of price rises (48.8%). Instead, one-third of people plan to host friends and family at home as a way
“Despite many consumers returning to hospitality venues since the pandemic to celebrate with friends, family and colleagues, many will be prioritising their money for Christmas essentials such as gifts, travel and the Christmas dinner. “To make the most of the festive season, hospitality venues should offer festive deals to encourage customers to visit and part with their hard-earned money. Set menus, happy hours, and festive specials are just a few ways to offer customers real value when they’re out socialising with friends and family this Christmas.”
Search Is On for the 2024 Broadland and South Norfolk Pubs of the Year Pub is The Hub is backing the search for the Broadland Pub of the Year 2024 and South Norfolk Pub of the Year 2024. As part of its close association with the region and the Broadland and South Norfolk Business Awards Terry Stork, Pub is The Hub’s regional advisor, will again take part in choosing the winners in the pub competition. The category, sponsored by Pub is The Hub, is open for public nomination which means residents need to vote for their favourite pub. The finalists will then be judged by a panel of experts. Judges are looking to recognise exceptional pubs in both the Broadland and South Norfolk area that supports its local community. It also wants the pubs to have a varied product offer, which can
include local produce and beer, excellent customer service, be accessible to all and a range of facilities such as a beer garden or games room. Pub is The Hub regional advisor Terry Stork said: “This is great recognition for pubs and publicans that go above and beyond in the region. Pub is The Hub is honoured to support these awards and we look forward to being involved in the judging again this year.” South Norfolk Council’s Cabinet Member for Stronger, Greener, Economy, Cllr Lisa Overton-Neal, said: “Despite the difficult economic times, many of our local businesses are thriving and this is a chance to congratulate them on their success and recognise their hard work.”
How Can UK Hospitality Businesses Protect Themselves Against Fraud? 6
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By Andrew Doyle, CEO, NorthRow (www.northrow.com) The total monetary value of reported fraud in the UK stands at a staggering £1.1 billion according to data from FastTrack and there is a sharp increase in incidents of fraud occurring across a range of industries, including hospitality.
reputational damage and a loss of trust and credibility in the eyes of customers if they are not adequately protecting themselves. This, in a sector as competitive as hospitality where customer reviews and testimonials are crucial, can be absolutely catastrophic.
WHY IS THE SECTOR SO OPEN TO FRAUD?
WHAT SHOULD HOSPITALITY BUSINESSES BE DOING TO PROTECT THEMSELVES?
It is easy to see why cases of fraud are increasing in this way. The high volumes of transactions that occur in hospitality can make it harder for businesses to spot fraudulent activity, especially if proper controls and monitoring systems are not in place.
Just as is the case with any industry, there are simple steps hospitality businesses can take to mitigate the risk of fraud and therefore protect themselves against its devastating effects. Investing in employee training to help recognise the tell-tale signs of fraud is an important first step, as well as implementing a regular review and audit of historical transaction records to spot any irregularities.
The rise in online booking platforms and payment systems (a lot of which were introduced as a result of Covid), also means there are a lot more opportunities for cyber fraud to occur, including stolen credit cards being used to make purchases or cases of identity theft to make and pay for bookings.
It is also important to conduct thorough vendor and supplier due diligence to ensure they are reputable and trustworthy. Having a customer verification process in place to ensure they are who they say they are is equally important, especially when it comes to high-value transactions.
WHAT ARE THE IMPLICATIONS? According to a report from Capcon, a typical fraud case will cause hospitality businesses a loss of £6,800 a month and last a year before detection. This loss is significant at any time, but none more so than during a cost of living crisis when consumer spending is way down and costs are skyrocketing. As well as the significant and obvious financial cost of fraud, hospitality businesses leave themselves open to
While this sounds like a lot of time and effort for hospitality businesses (especially during a time of staff shortage and economic uncertainty), it doesn’t need to be. There is technology available that can take care of almost every part of this, including real-time monitoring that detects and alerts you to any suspicious activity, vendor and supplier due diligence and biometric authentication that can verify your customers’ identity. The rise in fraud is alarming for UK hospitality businesses, especially when both the financial and reputational costs are so high, but by ensuring your staff know what to look out for and by adopting the right technology, you can protect your business, your reputation and give yourself the time to focus on what matters most your customers.
FSB Calls For Autumn Statement To Include Commitment To Business Rate Discount The Federation of Small Businesses (FSB) has labelled the upcoming Autumn Statement a watershed moment for the Government to cement its commitment to the small business community and cultivate conditions that focus on business recovery. The UK’s largest business group’s call comes exactly one month before the Chancellor delivers his speech to set the economic agenda for the next year. The timing emphasises the speech’s potential to serve as a catalyst for the robust economic recovery and growth that current conditions are failing to achieve, with all sectors from hospitality to construction firms feeling the pinch.
FSB IS CALLING FOR THE UPCOMING BUDGET TO INCLUDE: - The SME focussed 75 per cent business rates discount for Retail, Hospitality and Leisure should be extended beyond March 2024, when it is due to expire. These sectors are facing falling revenues as the cost-of-living crisis impacts consumer spending. Many companies have been reluctant to raise prices despite escalating costs, and FSB believes they would struggle to handle an increase in business rates from the current, discounted level. - Training in new skills should be tax deductible for the self-employed. Under current HMRC guidelines, expenses can’t be claimed for training that expands into new areas of business. This means a 50-year-old self-employed construction worker looking to pivot his business in favour of a less strenuous job will not qualify. This counterproductive disincentive against acquiring new skills needs to be eliminated to promote lifelong learning among the UK’s 4.1 mil-
lion self-employed. - Take action to increase housebuilding through changing the timing of Community Infrastructure Levy (CIL) payments and introducing a new Brownfield Development Relief. This will help support small housebuilders, which are key to meeting ambitious housing targets and to economic growth. - Introduce measures to help reduce health-related labour market inactivity. FSB supports expanding benefit-in-kind rules and recommends Government take decisive action to incentivise employers recruiting those who have been out of work for a long time. - The Chancellor should take a strong stand against late payments from the despatch box. Initial announcements at the Conservative Party conference about tackling late payments are welcome, and the Chancellor has a major opportunity to lead from the front. FSB National Chair Martin McTague said: “This Autumn Statement cannot be business as usual. There’s exactly one month to go until the Chancellor delivers his speech, and we need focussed action. With inflation barely budging, the Chancellor has a golden opportunity to spur the economic vitality the UK needs. “We need clear plans to help small businesses grow. Whether it’s a corner shop or a web designer, a hotel, or a car garage, they are all crucial. Small firms were key to helping the economy bounce back in 2008, and to replicate that, we need to face this issue head on. “The Government must act swiftly to end late payments, extend business rates relief, and eliminate the perverse disincentive against acquiring new skills. The future of our economy is at stake, and there’s no room for half measures.”
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)
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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
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NTIA Calls on Political Parties to Adopt Recommendations in its Manifesto for the Night Time Economy 2024 The Night Time Industries Association (NTIA) has announced the official launch of ‘Darkest Before the Dawn”, its 2024 Night Time Economy Manifesto. Written by Philip Kolvin KC in collaboration with key stakeholders, the manifesto is the first of its kind in the UK, and signifies a milestone in NTIA’s advocacy for a thriving and secure night time economy throughout the United Kingdom. NTIA’s manifesto is an all-encompassing roadmap, containing 44 recommendations to fortify the nighttime industry within towns, cities and regions across the UK. It urges policy makers at national and local level to adopt cohesive strategies to protect and foster the night time economy, for the benefit of residents, visitors, workers and businesses. This blueprint is the culmination of research, dialogue with stakeholders and the invaluable expertise of Philip Kolvin KC, a distinguished legal authority and writer in the fields of licensing and the night time economy. The manifesto requires policy-makers to measure up to the systemic challenges faced by independent businesses in the nighttime industry and the wider cultural landscape, from rising business rates, high levels of VAT, crippling energy costs, commodity prices, labour shortages and reduction in consumer spending power. Data from CGA Neilson shows that free tenure outlets in the Night Time Economy have reduced by 8.2% in the year to March 2023. The decline is repeated across all regions. For example, CGA’s data shows that Birmingham has seen a 12.6% decrease in outlets since the start of Covid in 2020, Leicester 13.7% and the Central regions 7.1%. Even these falls mask a cliff edge now faced by the independent sector, particularly music venues, nightclubs, LGBT venues and community pubs, with closures continuing to accelerate, threatening the nation’s grassroots cultural base. The evidence underscores the urgent need for direct action to prevent a catastrophic downturn in the nighttime economy, and to ensure the continued vibrancy of our cultural landscape. The Night Time Industries Association, in collaboration with its partners, is committed to addressing these challenges and advancing the principles outlined in the Night Time Economy Manifesto 2024. By doing so, it aspires to illuminate the path
forward in these dark times, and to secure a brighter, more resilient future for the nighttime industry and the communities it serves. Philip Kolvin KC, emphasized the crucial role of the nighttime industry: “Pubs, nightclubs, and music venues are the bedrock of popular culture, particularly for young people, but for many years have been closing at an unsustainable rate. The financial challenges they now face often appear overwhelming. Darkness before the Dawn advocates a paradigm shift, requiring policymakers to view the night time economy as a social good to be celebrated and protected, and not just regulated. It shows how a strategic, systematic, and creative approach to governance of the sector will help to drive its revival for the economic and cultural benefit of the nation.” Michael Kill, CEO of the Night Time Industries Association, underscored the significance of this manifesto, saying, “The Night Time Economy Manifesto represents a pivotal moment in the history of our industry. It showcases the vital role our nighttime businesses can play in shaping both national and local night time economy strategy. This work is of paramount importance, and its implementation will not only revitalize our nighttime businesses but also enrich the cultural and economic fabric of our nation.” Sacha Lord, Night Time Economy Advisor for Greater Manchester, offered strong support for the manifesto, stating, “Coming out of the pandemic, the NTIA has consistently been the leading voice for the night time industry recovery. This manifesto should be treated as the bible for our industry. For the first time ever, a document has been compiled by industry leaders to help both form and create the industry’s future. I’d strongly urge politicians from all parties, local authorities and decision makers not only to read this manifesto but to adopt it.” Link to Manifesto 2024: https://ntia.co.uk/wp-content/uploads/sites/13/2023/10/Darkest-Before-The-Dawn-FINALpdf.pdf
Bidcorp UK Businesses, Bidfood and Bidfresh Awarded Top MSC Award Last night, Bidcorp UK companies, Bidfood and the Direct Seafoods division of Bidfresh, scooped the prestigious MSC Foodservice Wholesaler of the Year award for their outstanding, all round focus on seafood sustainability. Passionate fish experts with unrivalled industry knowledge, all Bidcorp UK business are driven by a shared desire to provide kitchens with quality fresh and frozen produce to help customers create inspired menus, with sustainability being paramount across all practices. Held yesterday evening at the historic Fishmongers' Hall in London, and now celebrating its tenth anniversary, the MSC awards celebrate the outstanding achievements and performances in sustainable fishing across the entire UK business spectrum.
Considered the crème de la crème of awards across fish and seafood foodservice, the MSC UK Foodservice Wholesaler of the Year award is judged on the number of MSC labelled products, variety of MSC certified species on sale and volume of MSC certified fish on sale to UK foodservice companies. Andrew Selley, CEO of Bidcorp UK said: “I’m incredibly proud of both businesses picking up such a prestigious award. It’s testament to the teams hard work and achievements over the past year and beyond. “Along with extensive customer support, including menu planning, recipe inspiration and training, sourcing fish responsibly is paramount to both businesses and we passionately believe in promoting the most sustainable products available to us.”
10,000 Venues Sign Up To Hospitality Wellbeing and Development Promise Issue 184
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“Businesses, both big and small, have come together to show that offering our employees the right support is an absolute priority and that initiatives like this are a key part of that journey.
More than 100 leading businesses from across hospitality have united in their commitment to supporting the development of their workforce. The Hospitality Wellbeing and Development Promise, driven by the Hospitality and Tourism Skills Board, which is part of the Hospitality Sector Council, was launched in April this year.
“I’m delighted that the development and launch of the Promise has had the backing of Government, through the Hospitality and Tourism Skills Board, and I look forward to working with the Department for Business and Trade to drive it forward.”
It has already garnered the support of 109 leading businesses, representing more than 10,000 venues. Signatories include Greene King, ODEON, Parkdean Resorts, Pizza Express and Sodexo.
Minister for Enterprise, Markets and Small Business Kevin Hollinrake said: “Hospitality is at the heart of our economy, so I’m glad to see that the hardworking staff of over 10,000 venues are now working for companies that are rightly prioritising their wellbeing by signing up to this promise.
Collectively, they have committed to: • Creating a working environment that facilitates respect between all team members • Identifying training and development opportunities for team members at all levels • Implementing a diversity and inclusion policy • Ensuring team members are well-rewarded for their work, considering a wide range of pay and benefits, communicated through a clear pay policy. Steve Richards, chair of the Hospitality and Tourism Skills Board and CEO of Parkdean Resorts, said: “It’s fantastic to see so many businesses from across hospitality sign up to the promise and commit to this level of training and support for their staff.
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“This work was borne out of industry and government working together as part of the Hospitality Sector Council and will be boosted by new laws protecting workers’ hard-earned tips and right to request a flexible working pattern.” The Hospitality Wellbeing and Development Promise sits alongside initiatives like the Hotelier’s Charter as part of the sector’s ongoing work to support its workforce. All hospitality businesses are eligible to sign up to the Promise by visiting www.wellbeingpromise.co.uk
Make the Most of the Longer Nights and Support the Capital’s Nightlife Says Night Czar As the clocks go back this weekend, London’s Night Czar Amy Lamé is encouraging Londoners and visitors to enjoy the longer nights and support our world-leading nightlife, as she urged Government to do more to help the culture and hospitality industries.
Spaces at Risk programme, cutting red tape through the Business Friendly Licensing Fund, working closely with the sector through roundtables and night surgeries across the capital, and encouraging more businesses and organisations to sign up to the Women's Night Safety Charter.
London has been roaring back this summer with more than one million additional tourists visiting the city in the three months to June, one million people attending live music shows in one week in July, and bumper cinema sales with Barbie and Oppenheimer.
There is a range of events to enjoy across the capital in the coming months as Londoners and visitors prepare to celebrate Halloween, bonfire night and Christmas. These include the Croydonites Festival, part of the Mayor’s London Borough of Culture programme, spectacular fireworks and light displays, ice rinks popping up at well-known locations including Battersea Power Station, the Southbank Centre Winter Festival and a host of Christmas markets. All these alongside the regular offer provided by London’s bars, pubs, restaurants and cultural venues.
In recent months London’s nightlife has been boosted BY the opening of Drumsheds in Tottenham, late-night licences for HERE and The Lower Third in Tottenham Court Road and extended hours for Electric Ballroom in Camden, and She Soho and Little Ku in Soho. The Institute of Contemporary Arts on The Mall has also adjusted its hours to attract later visitors. The capital’s nightlife has been named a top strength compared to competitor cities, and, despite some changes in work patterns, Friday and Saturday nights remain the most popular nights of the week in central London with people travelling in for evenings out. The Mayor’s Night Time Enterprise Zones have helped support the capital’s high streets with Bromley High Street seeing an increase in visitors of 127 per cent after 9pm during its range of events. Vauxhall has seen visitor numbers increase by 28 per cent for events, and Woolwich has seen footfall increase by 23 per cent across 10 events. However, the hospitality industry is facing significant pressures including staff shortages, the spiralling costs of doing business, and concerns about insecure leases and licensing issues. That’s why as the sector’s golden quarter begins, London’s Night Czar is urging Ministers to do more to help businesses deal with the impact of the cost-of-living crisis and ensure they can reap the benefits of these vital winter months into the new year – including scrapping VAT-free shopping to attract international visitors. London’s Night Czar has also been supporting venues through the Mayor’s Culture and Community
London’s Night Czar Amy Lamé said: “London’s nightlife is the best in the world and as the clocks change this weekend I encourage Londoners and visitors to the capital to enjoy that extra hour and make the most of our longer winter nights. There are so many fantastic events and venues to experience, and I’m delighted that in recent months we’ve seen our capital roaring back from the impact of the pandemic. However, our nightlife, culture and hospitality industries are still facing significant challenges. We’re committed to doing all we can to provide our support as we build a more prosperous London for all, but we need Ministers to urgently step forward to provide the assistance so these vital businesses can reap the benefits of the vital ‘golden quarter’.” Kate Nicholls, UKHospitality Chief Executive, said: “The upturn in elements of London’s nightlife sector is great news, with new openings providing consumers with an even wider choice of social and entertainment venues to enjoy this winter. It is particularly heartening given the challenges that the hospitality sector continues to face, with inflation, energy prices and staff shortages causing a strain on businesses across the UK. We urge the Government to help maintain this momentum by relieving cost pressures through the extension of business rates relief and reviewing the rate of VAT for hospitality, which will spur further growth, the creation of jobs and investment in local communities.”
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.
How to Put The Fizz Back Into Wine Sales: Five CGA Insights 10
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Issue 184
Sparkling wine sales are steadily building back from pre-COVID levels, and there are major opportunities for more growth within the broader category, English wine and spritzes. Those are among a wealth of insights in CGA by NIQ’s latest Wine Insight Report, which reveals the latest trends in the sparkling wine category and spotlights ways On Premise suppliers and operators can increase sales and share. A Deep Dive Into Fizz shows value sales in the total Sparkling Wine & Champagne category in the year to May totalled £859m—18% below the figure of £1,043m in the last 12 months before the pandemic. However, value sales of sparkling wine (excluding Champagne) have grown in the latest last 12 months and it remains a very popular choice, with nearly one in five (18%) consumers typically drinking it in the On Premise at least once a quarter. CGA’s exclusive report, based on an in-depth survey of consumers’ wine habits in the On Premise, delivers a wide range of actionable insights to help suppliers and operators bring sales back towards pre-pandemic totals. Here are just five.
1. OPPORTUNITIES IN WINTER It’s no surprise that sparkling wine consumption peaks in the summer, when 29% of the year’s share of sales are generated. However, winter has increased its share by nearly 3 percentage points, thanks to the return of COVID-free festivities. There will be ample opportunities to push this higher during this year’s festive celebrations.
2. CHANCE FOR A CHAMPAGNE REVIVAL? Champagne has lost a notable slice of its share of wine sales in the last 12 months, primarily due to the cost of living crisis. But it remains a go-to for special celebrations, and younger adults (18-34) are now more likely than older age groups to be drinking it more often at the moment.
3. BRUNCH Sparkling wine consumption peaks in the early evenings, but its allure extends throughout the day, and there is particularly good potential during brunch. Many of the leading operators taking advantage of the bottomless brunch opportunity currently.
4. ENGLISH SPARKLING WINE Country of origin remains a key driver, and there has been a diversification in preferences in recent years—including a move towards British sparkling wine. One in six (17%) of those consumers who typically drink Sparkling wine now chooses it in the On Premise.
5. SPRITZES There is a large overlap between the sparkling wine and cocktail categories, and spritzes are an ideal way to satisfy consumers who enjoy both. With two in five (42%) sparkling wine consumers choosing cocktails based on Champagne, Prosecco or other sparkling wines. A Deep Dive Into Fizz offers much more analysis of consumers’ engagement with sparkling wine, including by channel, occasion, category and daypart. It is the second of a four-part series of Wine Insight Reports, with other editions exploring the impact of the cost of living crisis, the rosé category and the growing importance of ethics and sustainability in consumers’ decision making. The four Wine Insight Reports are packed with actionable learnings and recommendations that can be quickly applied to wine strategies. Each comes with a comprehensive PowerPoint deck of findings that can be used in strategy and sales meetings, plus executive summaries. The Wine Insight Reports are available individually at £1,075 each, or as a complete set of four for £3,900. To learn more, click here and contact Mark Newton at mark.newton@nielseniq.com.
Restaurants’ Delivery Sales Rise Again But Takeaways Drop As At-Home Habits Change Britain’s restaurant groups achieved double-digit growth in delivery sales in September—but takeaways dipped after a convenience-driven change in consumers’ habits. CGA by NIQ’s Hospitality at Home Tracker shows delivery trading was 10% higher than in September 2022. By contrast, takeaway and click-and-collect sales were down by 3%. Deliveries accounted for 71 pence in every pound spent by consumers on at-home orders last month, while takeaways attracted 29 pence. Combined delivery and takeaway sales in September were up by 7% year-on-year, the Tracker shows. It is a fourth consecutive month of growth following 18 months of negative numbers in the aftermath of the COVID-19 pandemic, when consumers switched back from order-
ing in to eating out. Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “After a surge during COVID restrictions and a steady fall when they ended, restaurants’ at-home sales are settling into a new pattern of solid year-on-year growth. Lockdowns and the convenience of ordering platforms have led millions of consumers to move from takeaways to deliveries, and we can expect more migration in 2024. Restaurants will need to carefully manage the logistical and financial aspects of their relationships with third-party aggregators if they are to optimise customers’ experiences and profit margins in the delivery channel.”
Weather and Rugby lift LAD in Another Solid Week For Drinks Sales On Premise drinks sales rose 3% in the week to last Saturday (14 October)—making it eight weeks of growth out of nine for the Daily Drinks Tracker from CGA by NIQ. Unseasonably warm weather helped to drive year-on-year growth of 13% and 8% on Sunday and Monday (8 and 9 October). Figures were more modest in the middle of the week but bounced back to 4% growth on Saturday (14 October), thanks to Rugby World Cup quarter finals involving Wales and Ireland. The rugby and high temperatures helped make LAD categories the biggest winners of the week, with cider sales up 13% year-on-year. Sport gave beer a good week too, with sales in Scotland soaring 66% on Thursday as the men’s
football team took on Spain in a Euros qualifier, and trading in Wales up 41% thanks to the Rugby World Cup quarter-final clash with Argentina. The weather and sport didn’t suit all categories though, and the week’s wine sales were up by only 1% year-on-year, while spirits were down 6%. “Changeable weather has made for an up-and-down few months for the LAD category, but the sunshine and Rugby World Cup have given suppliers and operators a strong start to the autumn,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “England’s semi-final this weekend should extend the run and give the On Premise a springboard into November and the festive season.”
Pub Closures Set To Rise Ten-Fold Without Rate Relief Pub Boss Warns Issue 184
The hospitality sector will see closure rates increase tenfold without business rates relief, the boss of Fuller’s has warned, as businesses brace for an increase in their tax bill.
Simon Emeny, chief executive of Fuller’s, warned high numbers of pub closures in 2023 would only accelerate without a drastic intervention from the Government. He said: “The number of pub closures and restaurant closures that have happened so far this year will be multiplied tenfold, if the Government doesn’t extend the business rates relief for small businesses.” Mr Emeny said: “Until the Government finds a more equitable way of raising taxes through business rates, you will continue to see pubs closing. “The tax burden on pubs is huge. We, as a region, account for 0.5 per cent of UK revenues, but we pay 2.5 per cent of UK business rates, so we are disproportionately paying our way. Earlier this month data from real estate analysts Altus Group revealed that almost as many pubs shut across the UK in the first six months of 2023 than did across the entirety of last year. The study also revealed that London is the hardest hit, with more pubs closing in London in the first six months of this year than anywhere else in England. The capital lost 46 watering holes up to the end of June, and across the UK as a whole, 383 pubs closed in the same period, almost matching the total for the whole of 2022 when 386 were lost.
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unsustainable rises to all sectors of the economy, according to John Webber, Head of Business Rates at Colliers, unless the Government steps in and intervenes. “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,” he said.
Mr Emeny said Fuller’s pubs have not been as badly hit during the cost of living crisis because its pubs attract a more affluent clientele. “We have deliberately built a business in more affluent parts of the UK.” Although it has raised prices due to inflation, he said it has tried to keep them “as low as possible”. Despite rising inflation, he said that when people go to Fuller’s pubs they are drinking more expensive lagers and ales. “Our customers are thinking that if I come out, I’m going to enjoy a really good quality drink. “We are seeing the fastest growth in our most premium products.” He said Fuller would not stock beer made by brewers who have recently weakened their power to save taxes. Mr Emeni said: “A customer falls in love with a particular brand because of its taste and the way it is made. And if you do start tinkering with wine, you do so at your own peril and risk. I’m not a fan of it at all.”
In total, business rates bills will rise by a total of £1.74 billion next April, to around £27.74 billion, giving
Shepherd Neame Announces Three Year Maidstone United Partnership Deal Independent family brewer and pub company Shepherd Neame has agreed a new three year pouring rights partnership with Vanarama National League South team Maidstone United. Britain’s oldest brewer has been official drinks partner for the Kent club, known as ‘The Stones’, since it moved into the County Town’s Gallagher Stadium in 2012. The stadium’s clubhouse is named the Spitfire Lounge after Shepherd Neame’s award-winning beer range, and work has just finished on a stylish new Shepherd Neame-branded bar area at the ground, with three large screens showing live football.
What can a TROLLEY do for you? BOOST YOUR SALES
Shepherd Neame Chief Executive Jonathan Neame said: “We are delighted to continue our successful partnership with Maidstone United. The Stones are a fantastic club with an impressive commitment to their community and their loyal base of supporters. We look forward to joining them in celebrating the club’s achievements during the coming season.” Maidstone United co-owner Terry Casey said: “When Oliver Ash and I took over Maidstone United in 2010, Shepherd Neame was among the first companies to support our vision for the club. After more than a decade working together, we are incredibly pleased that our successful relationship is to continue for at least another three years.”
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Best Practice Property Disposal 12
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Issue 184
By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) Hospitality was the sector most affected by the pandemic and many businesses were forced to take out loans to continue. In many cases, consistently rising interest rates have compounded that debt.
Determining the best marketing price is also impacted by the owner’s priorities in terms of timing: some will opt for a quick sale as an opportunity to move on, whereas others will decide to hold out for the best price or a potential uptake in demand. An understanding of the market is crucial, and so we would always recommend that when any property valuation is by an RICS qualified valuer.
PWC’s Hotels Forecast 2022 – 2023 precited that real terms growth is likely to fall by -0.6% to -9.4% for all UK regions except London, due to continued volatility of trading conditions and rising operational costs.
Understandably a concern about selling is that the chain may break and all progress will be lost. So bear in mind that there are companies which provide a guaranteed sale. Although full market value is not necessarily achieved, many offer an additional payment if they are able to sell within a defined time or price bracket.
Many hotel and catering businesses are being repurposed or restructured. Faced with a rapidly changing landscape and a variety of potential scenarios, some of which may be unfamiliar, it is important that business owners with substantial property assets consider the variety of options carefully to gain maximum return.
CAPITALISING ON PROPERTY / LAND VALUE
Our Corporate Sales division advises on options for property disposal – and options to avoid it where possible. This takes into account timeframes, adversity to risk and flexibility.
REVIEW THE OPTIONS A viability study is the first step. This involves ascertaining current market values, proposed disposal options and understanding the demographics of best target market and future investment values/yields. A valuation will determine whether any sale should be structured as a portfolio investment, or marketed as individual assets. Many larger hotels will have the potential to be sold as separate businesses – for example, a health spa may be sold separately, retaining the central services of the hotel as a business in its own right. External factors and changing propensity to risk as the situation evolves will invariably impact on these decisions and, economic circumstances may change – so reviews are best revisited regularly.
EQUITY RELEASE THROUGH PROPERTY / PROPERTY SALE If a sale is considered the best route, the price achieved can be considerably increased if the asset is stabilised prior to the sale. This might involve securing business rates rebates, or overseeing maintenance and repair obligations, licensing and regulatory requirements.
Depending on timing and resources, there is considerable value in investing to increase the value of a hotel. For example, if a hotel has substantial grounds, this might involve seeking planning consent for additional buildings. Another planning route is change of use. Change from commercial to residential may result in a much more favourable price being achieved. Alternatively it might return the asset to a more viable position and provide a new income stream for the existing owner. Change of use can now be achieved through permitted development rights. Amendments to planning legislation were introduced during Covid specifically to help struggling businesses. Class E was created to assimilate a number of previously separate planning use classes (shops, financial and professional services, food and drink; office space; clinics, health centres, creches, day nurseries, and day centres; gyms and most indoor recreations, and research and development or light industrial town centre use). This enables those individual uses to be changed, providing they remain within Class E, without the need for a full planning application. In 2021 legislation enabled a Class E building to be changed to residential use, again without the need of a planning application (providing certain conditions are met). So a restaurant or hotel can be changed into a home with a relatively straightforward planning process.
LEASEHOLD ARRANGEMENTS Finally, whether the use of the building changes or remains, there may be tenants in place. A property consultancy can negotiate new leases and tenancy agreements as necessary, protecting the interests of both parties and ensuring minimal disruption. It is important to note that existing leases can impact substantially on viability, and so a review of leases is a necessity. The same applies to any outstanding rent or other debts. Selling a business or a property asset can be difficult for anyone, and so its important to get the right advice, from the strategic overview, to the detail of the sale.
Stonegate Group Celebrates Accelerator Graduates! The success of the Accelerator programme has seen an incredible 823 delegates graduate since launch with 75% progressing to General Manager level. Within the latest cohort, 25 deputies have already been appointed as General Managers.
Stonegate Group recently celebrated the graduation of 48 team members who have been through the company’s award-winning Accelerator programme. A key programme within the ‘Albert’s Theory of Progression’ career development suite, Accelerator develops and supports talented Deputy Managers to progress to General Manager level equipped with the skills and confidence to achieve success.
The graduation ceremony is an opportunity for all graduates to come together, along with their managers and trainers, to reflect on how they have developed, and celebrate their achievements. HR Director, Tim Painter, presented certificates including a number of special awards for those who made an outstanding contribution during the programme. The graduation day and awards reflect Stonegate’s values, with colleagues coming together as a team to celebrate their success.
Focussing on leadership development, Accelerators develop the skills and knowledge they need to lead a team and run a successful pub, bar or venue. The focus on leadership supports Stonegate’s approach of ‘freedom in a framework’, whereby they trust and empower their managers to develop their business and their team. The teams work in groups, with delegates coming from across Stonegate’s diverse Managed estate, and creates a network that not only provides peer support during the programme, but throughout the Accelerators progress as they develop their careers within Stonegate.
“We are extremely proud of our Accelerator programme and of all of our Accelerator graduates,” said Tim. “At Stonegate, our bar-to-boardroom ethos is central to our business ethos, and we are committed to providing all our colleagues with the opportunity to develop themselves and progress their careers.”
Catering for Every Eventuality 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.
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.
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 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.
Love Is In The Air, But Lo-Fi Is In The Airwaves 14
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Issue 184
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
Research Shows Likely Cost Of Living Hit To Christmas Spending KPMG research shows consumer intention to cut back on socialising, buying gifts, groceries.
Responding to the findings, Linda Ellett, UK Head of Consumer Markets, Retail and Leisure for KPMG, said:
The scale of Christmas spending cutbacks due to the cost of living is highlighted in new research from KPMG UK – which shows consumer intention to cut back on buying gifts, groceries and socialising.
“Unsurprisingly, the higher cost of living looks set to take its toll on Christmas spending for many households. Four in ten consumers told us that their gift buying budget will fall this year, whilst a third said they will spend less on festive groceries and do less eating and drinking out.
Over 2600 UK consumers were surveyed for KPMG – with the largest percentage (45%) saying that their gift buying budget would be the same as last Christmas. But nearly four in ten (39%) of those polled said that the cost of living meant that they would have a smaller budget to buy gifts this year. A third of consumers (35%) also said that they will be eating and drinking out less this Christmas – broadly the same amount as those who said they will do the same as last year (36%). Only 3% said they would be eating and drinking out more. Those saying they will have to cut back their gift budget were most commonly aged 35-44. People aged 65 and over were least likely to say that they had to reduce their gift buying budget. Only 4% of all the consumers surveyed said they would have more to spend on gifts this Christmas. Spending plans for festive groceries also told a similar story – with the largest amount of consumers (53%) saying their spend will remain the same as last
“The largest percentages of people said that their spending will remain the same this year, but only small amounts of households said that they were in the position to spend more this Christmas. Even for those spending the same – the volumes that they receive may well be less due to inflation. “The upshot of this for retailers is continued competition for shrinking consumer spend and reduced volume and a need to capture audiences via strong campaigns, well targeted promotions and discounting and great customer experience. Older consumers told us that they were least likely to have to cut their gift buying budgets – so focus on that group and the presents for kids and grandchildren may be key. Retailers will of course also know that getting people of all ages spending early on Christmas gifts can often mean they end up spending more overall due to the likes of late impulse purchases.” KPMG’s Consumer Pulse research (released at the end of September) showed that 39% of consumers say they are buying more promotional or discount items in 2023. And a third of consumers (29%) said that they have switched to shopping at less expensive retailers.
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.
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Trends Show Hospitality Becoming ‘Workplace Of Choice’ For The Over 50s More than 165,000 workers over 50 have joined the hospitality sector in the last three years, according to a new report from industry recruitment platform Caterer.com.
“Hospitality businesses are paving the way for other sectors with the introduction of truly age diverse policies and hiring approaches, and the rewards are clear to see.
The report reveals that people over 50 now make up over a third (34%) of the sector’s workforce. This proportion is up 14% on February 2020 levels.
“This is a strong and innovative sector and employers within it continue to evolve in order to succeed, despite the many challenges of the current trading environment.
More than four in five (84%) hospitality businesses have introduced age diverse policies and benefits to improve their proposition for this demographic, ranging from re-entry or returner programmes (49%), age inclusive diversity and inclusion training for all staff (23%) through to flexible scheduling to accommodate individual needs (21%).
“Employees over 50 offer a wealth of experience and transferrable skills, which enhance the overall customer experience and foster a positive workplace culture.
With sustained labour shortages, the report shows how the sector has been quick to adapt to attract previously untapped talent pools. Age diversity is the top priority for hospitality employers when it comes to improving the diversity, equity, and inclusion of their workforce and the vast majority (77%) of hospitality employers say over 50s are important in solving the sector’s labour shortages. The report says that contract services provider Compass Group, brewer Fuller’s, and The Wolseley Hospitality Group are among the businesses building age diverse workforces and attracting over 50s talent. Kathy Dyball, director at Caterer.com, said: “We know that age diversity is a top priority for hospitality employers when it comes to improving the diversity, equity and inclusion of their workforce.
“With the UK experiencing an ageing population, and the hospitality sector still seeking to fill 118,000 open vacancies (ONS), this growing talent pool is a clear and ready source of new hires.” The report asked why more over 50s are joining the hospitality industry. Four in five (72%) hospitality employers agree that the cost-ofliving crisis is inspiring more people over the age of 50 to take on new jobs to boost their income. The report concluded that nearly 3m people over 50 in the UK would consider a job in the hospitality industry, and the most common drivers for this go well beyond financial reasons. The sector provided this age demographic with opportunities to keep physically active and build social connections, with job roles to suit almost any schedule.
Star Opens The Unicorn in Cardiff, its Biggest Single Investment in the UK This Year Star Pubs & Bars has completed its biggest single investment in the UK this year, a £1.4m upgrade of The Unicorn in Cardiff. The opening of its flagship pub in Wales brings the company’s investment in Wales in the last month to £1.75m and its investment in Wales in the last three years to in excess of £4m. Other projects include a £200,000 revamp and garden makeover of The Talbot in Talbot Green, Llantrisant. Now a premium local, it opened at the end of September with trade exceeding expectation. Another village pub, The Newborough Arms, Bontnewydd, also opens this week following a joint £200,000 investment with Steven Hughes, licensee of The Crown in Caernarfon. New operator, Gemma Morgan says: “I’ve been helping out in my parents’ pubs since I was 15. Hospitality is in my blood. Taking The Unicorn on a managed operator agreement gives people like me who haven’t got a financial background or resources the opportunity to do so.”
Says Lawson Mountstevens, Managing Director of Star Pubs & Bars “We’re delighted to have brought The Unicorn back to life – it’s now a stunning pub inside and out and is our flagship pub in Wales. “With so much housing on its doorstep, local offices and a retail park nearby and no other pubs in the vicinity, the area is crying out for a pub like The Unicorn, which offers something for everyone. The news of its reopening has so delighted residents that the church bell ringers are ringing the bells to celebrate its opening day. It will become the beating heart of the community, a place where residents can come together. It is also in walking distance for many, which plays into trends for people wanting to socialise locally. “The Unicorn brings the investment that we have made in Wales in the last three years to over £4 million and demonstrates our commitment to the Welsh economy.”
Bigger Snacks Sales with KP 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
Over Half of UK Restaurants Raising Prices To Cope with Energy Costs 18
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UK-based restaurant booking software business – Favouritetable – has written to Energy Minister, The Rt Hon Graham Stuart, to raise the issue of increasing energy costs for the hospitality sector after surveying its clients to find out if growing bills are inhibiting their businesses. As part of its ‘Big Question’ series – an initiative aimed at getting to the heart of issues that inform restaurant owners, Favouritetable asked over 350 of its clients and other UK restaurateurs if they had raised their prices due to current energy costs. Some 52% of respondents reported that ‘yes,’ they have increased and passed on rising energy costs to their customers. Comments returned by restaurateurs about the impacts on their business included: “I hate to raise prices, but I had to.” “We have reduced our opening hours and are now closed one day a week.” “Not yet, but it will happen this winter. Our energy bills have tripled and we are now averaging £200 per day.
That’s two people’s salaries and they may have to be dropped to cover the others. If we raise prices again we are going to outprice our guests. There should be a complete cut on VAT on all hospitality businesses for the next two years.” “Our average monthly electricity bill has gone from £1,200 to £3,800. We can’t afford it and now owe British Gas a lot of money. We also haven’t been able to pay our VAT bill and owe thousands.” Jaipal Yadav, MD of Favouritetable, said: “The subject of increased energy costs is clearly causing significant challenges for an already under-pressure hospitality sector, and I have written to Graham Stuart expressing our grave concern that more than half of the restaurants we work with appear to be struggling against this pressure. “We have already seen data earlier this year indicating that UK pubs and restaurant average bills have surged by 81% owing to increased energy and food costs, and our findings add further fuel to this fire.
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
Arc Inspirations Appoints New People and Culture Director Bar operator Arc Inspirations has announced the appointment of Lee Woolley as its new People and Culture Director, supporting Arc Inspirations’ commitment to driving a people first culture, and with training and development at the heart of its business. Woolley, who will join the Martin Wolstencroft-led business this January, brings a wealth of knowledge with over 30 years of experience within the hospitality industry. Having started his career as a qualified chef, Woolley quickly progressed to General Manager at Scottish & Newcastle Retail, before transitioning to HR. He has held a number of senior HR and people roles at leading hospitality businesses such as Stonegate, Mitchells & Butlers, and Spirit Group. Most recently, he served as Director of Learning & Organisation Development at Stonegate Group, a position he held for over 13 years. Arc Inspirations aims to provide the finest guest experience through the recruitment and retention of exceptional people who embody its famously celebrated culture. As the business continues to grow and put its people first, Woolley’s role will focus on the development of Arc Inspirations teams across the business, helping harness fantastic talent as well as continue to drive development programmes which support team members with
their personal and career progression. Commenting, Arc Inspirations Co-Founder and CEO Martin Wolstencroft, said: “We’re thrilled to have Lee come onboard and join the Arc family. He embodies the passion and values we have here at Arc and brings with him a unique wealth of knowledge and experience which will be invaluable as we take our business into the next phase of its growth and development. Our success is truly down to the incredible hard work and dedication of our people and we are delighted to have Lee involved to drive this further in the months ahead.” Lee Woolley, said: “I’m delighted to be joining the wonderful Arc team and to build on what’s already a great culture. Martin and the team have created a truly inspirational business with a winning culture and passion that I’m excited to be a part of. Arc offers fantastic training, rewards and incentives to people across all levels and everyone get involved in team development, which makes it stand out from the rest. I’m excited to bring my experience in to help people make a career for themselves within this fantastic industry, and at a wonderful business like Arc Inspirations.”
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
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Tripadvisor Serves Up The World’s Best Restaurants TripadvisorⓇ, has announced its final Travellers’ ChoiceⓇ Award for 2023: Best of the Best Restaurants. These are the world’s best restaurants, according to Tripadvisor reviewers, across six categories: Fine Dining, Everyday Eats, Date Night, Hidden Gems, and two new subcategories for 2023, Family-Friendly and Vegetarian-Friendly Restaurants. Analysing 12 months of review data from June 1, 2022 to May 31, 2023, the winners span six continents, 58 countries and 478 destinations – with 49 UK restaurants scooping awards this year. Five British restaurants have been named best in the world for 2023 and overall London comes out top with five winning restaurants, followed closely by Edinburgh and Bath with four each. The UK’s top three Fine Dining restaurants, all Michelin-starred eateries, have secured a place on the global stage this year. Last year’s number one Fine Dining restaurant in the world, The Old Stamp House Restaurant, Ambleside, takes third place for 2023, followed by Paul Ainsworth at No. 6 in Padstow at No. 8 and Edinburgh’s The Kitchin, at No. 13. The UK bagged two top world spots in the inaugural Vegetarian-Friendly Restaurants category. Mallow – Borough Market, London, has been named best Vegetarian-Friendly restaurant in the UK and No. 12 in the world and Herb, Leicester, the UK’s second best Vegetarian-Friendly Restaurant takes 13th place globally.
rants located in the Scottish Hebrides. Uig Sands Restaurant on the Isle of Lewis tops the charts at No. 1 and The Galleon Bistro on the Isle of Mull at No. 6. The Old Bank in Lynton, Exmoor National Park, has been named No. 8. South Asian cuisine comes out top in the UK’s Hidden Gems list, with Ganesha Authentic Indian Cuisine in Bristol taking the No. 1 spot followed by Gurkha Bar and Restaurant Musselburgh at No. 5 and London’s The India – Best of the City at No.6. Yorkshire tops the charts for this year’s Everyday Eats restaurants, with La Boca Steakhouse, Doncaster No. 1 in the UK, a new entry for 2023, followed by Rio Brazilian Steakhouse, Middlesbrough at No. 2, climbing one place from last year. Edinburgh also dominates the leaderboard, taking three out of the top 10 spots for the UK. Makars Gourmet Mash Bar is named No. 4 this year, while Dine and Howies Waterloo Place come in at No. 8 and No. 9 respectively. Sarah Firshein, Head of Editorial at Tripadvisor, said: “Restaurants provide a great way for travellers to get immersed in a destination’s history and culture. This year’s Travellers’ Choice Restaurant winners—whose diversity and geographic reach reflect the fact that the last remaining pandemic-era travel restrictions have lifted—are especially exciting. We know Tripadvisor travellers seek out first-hand intel and guidance, and that’s exactly the spirit of these lists: All of our winners were selected not by professional food critics or editors, but by real diners who have left their feedback on Tripadvisor within the past year.”
Rural romantic escapes are popular with diners this year, with two of the UK’s top 10 Date Night restau-
The Arkell’s Strawberry Thief Awarded The New Build Award In CAMRA’s Pub Design Awards The Arkell’s Strawberry Thief, Swindon has been awarded the New Build Award in CAMRA’s Pub Design Awards, New Build category and today played host to a special certificate presentation to recognise the win.
Representatives from the Swindon & North Wilts CAMRA Branch were present at the certificate presentation acknowledging their appreciation for Arkell’s Brewery’s dedication to architectural excellence and design innovation in the pub industry.
Local CAMRA (Campaign for Real Ale) branch, represented by Richard James (Chair), Kevin Galton, Bill Bendall, Danny Grey, and Bob Major, took the opportunity to honour this remarkable achievement and joined George & Alex Arkell and pub Managers, Tom & Mairead Titcombe, at The Strawberry Thief in Tadpole Garden Village.
George Arkell, Managing Director of Arkell’s Brewery Ltd, expressed his excitement about the New Build Award. “We are thrilled that The Arkell’s Strawberry Thief pub has won the New Build Award from CAMRA. Our incredible team, including Clark & Maslin, Edmont Complete Solutions, and Concorde BGW Group, have done a fantastic job helping us create a fabulous community pub. Wherever possible, we tried to use local suppliers on the project. Our goal from the outset was to create a contemporary pub that the local community could be proud of, with a fantastic bar at its heart serving all our beers.”
The Strawberry Thief, a flagship public house of Arkell’s Brewery, located in the new development of Tadpole Garden Village on the edge of Swindon, has been recognized for its ambitious and innovative design. This modern pub, was two and a half years in the making; it opened in June 2022, and has already become a standout in the pub industry. Arkell’s invested over 5 million pounds into the build of the new neighbourhood pub which has over 400 covers inside & out, making it one of Arkell’s biggest pubs. The Swindon site is located on Mackay Crescent, Tadpole Garden Village, SN25 2PY and looks out onto green space and lakes.
CAMRA’s Awards Director Laura Emson, remarked: “We hope beer-lovers across the country will seek out these examples of excellence and plan visits to them whether they are local or just visiting. It has been an incredibly difficult few years for the pub industry, so let’s all support our locals this year and raise a glass to these shining examples in pub excellence.”
Brewdog Launches New Half Price Offering For 18-25 Year Olds BrewDog has announced a new Under-25 Club, an initiative that offers 50% discounts for customers between the ages of 18-25 across everything from beer, to cocktails and spirits, to BrewDog hotel stays.
guests with a mega saving of up to £145.
Taking place UK-wide across all BrewDog bars, the independent Scottish brewery is offering this massive discount from 4pm to close every Sunday – a handy way to ease those end-of-weekend blues.
Founder and Captain of BrewDog, James Watt said: “The weekend is all about having fun, so it’s really exciting to offer our BrewDog spaces as the perfect hangout spot for under 25s at a huge discount. Hopefully, knowing you’ve bagged yourself a big saving will help ease the thought of going back to work or university on Monday.
On top of food and drink in its bars, BrewDog hotels are also part of the promotion. Offering the same discount of 50% for a Sunday night stay in any of the Manchester, Edinburgh or Aberdeen branches, the Under-25 Club could provide
“Whether you’re looking to pop in for something to eat, have a few drinks, or maybe even a night’s stay – our BrewDog spots will be pretty hard to beat when it comes to a super affordable day out.”
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 cit-
rus 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 know-how 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
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Issue 184
NOWAH Equipment, Receive Prestigious Recognition Award as ‘Most Trusted Specialist Equipment Supplier’ 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 cost-of-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 PreSales 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
London Hotel Performance Growth Moderated in September With the summer travel surge concluded, London’s hotel industry showed more normalized levels of growth, according to preliminary September 2023 data from CoStar, provider of online real estate marketplaces, information and analytics in the property markets.
SEPTEMBER 2023 (YEAR-OVER-YEAR % CHANGE): Occupancy: 84.3% (+3.1%) Average daily rate (ADR): GBP208.51 (+2.6%) Revenue per available room (RevPAR): GBP175.75 (+5.7%)
Measured against strong performance in September of 2022, the ADR and RevPAR increases were London’s lowest this year. The market’s occupancy increase was the second lowest of 2023, behind July (+2.0%). Regardless, 84.3% was London’s highest September occupancy since 2019 When looking at the daily data, London posted its highest occupancy levels during the Defence and Security Equipment International exhibition on Wednesday, 13 September and Tuesday, 12 September (at 94.6% and 94.2%, respectively). The market’s daily occupancy levels remained above the 70.0% mark throughout the month apart from Sunday, 3 September (66.3%).
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, free-from animal cruelty and that taste just as good, as Hille from the company explains: “Our mission at Those Vegan Cowboys is simple, to free the cow from cheese production. By using our stainless-steel cow and teaching her how to turn grass into milk proteins, we can create a product that not only avoids animal suffering, but also significantly reduces the burden on land, water, biodiversity and climate. At this year’s Free From Food exhibition, we will aim to highlight to visitors how it is possible to make cheese that looks and tastes as good as the typical 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 products 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 familyowned 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/
Real Living Wage Increases by 10% Issue 184
“During these tough economic times, it is heartening that record numbers of employers are signing up to join the Living Wage movement, protecting everyone who works for them – including cleaners – from rising prices and seeing the benefits of a more motivated and engaged workforce. The Real Living Wage has never been more important and we encourage those who can to join the 14,000 Living Wage employers across the UK who are committed to always pay a wage that covers the cost of living.”
Unlike the Government minimum wage (‘National Living Wage’ for over 23s – £10.42) the real Living Wage is the only wage rate independently calculated based on rising living costs and applies to everyone over 18.
Katherine Chapman, Real Living Wage Foundation director, said: “As inflation eases, we cannot forget that low-paid workers remain at the sharp end of the cost of living crisis. Low-paid workers continue to struggle with stubbornly high prices because they spend a larger share of their budget on food and energy. These new
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real Living Wage rates are a lifeline for the 460,000 workers who will get a pay rise.
Over 460,000 people working for 14,000 real Living Wage Employers throughout the country are set for a vital cost-of-living pay boost, as the Living Wage Foundation’s real Living Wage rates rise to £12 an hour across the UK (£1.10 increase), and £13.15 an hour in London (£1.20 increase). The Real Living Wage Foundation announced the increase today (October 24), saying the cost of living crisis continued to hit low-paid workers the hardest.
A full-time worker earning the new, real Living Wage would earn £3,081 a year more than a worker earning the current government minimum (NLW), and £2,145 more than their current pay. In London, a full-time worker on the new real Living Wage rate would earn an additional £5323.50 a year compared to a worker on the current NLW.
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Kristina Maculska, who earns the real Living Wage and works in the catering team at the London Stadium, said: “The rate rise makes a real difference to me and my family especially when the cost of living is so high, particularly in London. The real Living Wage has a positive impact on my motivation and productivity at work. Additionally, it helps to feel secure about tomorrow and maintain stable mental health, which is important for healthy relationships with colleagues and family.”
Nestlé Professional Showcases Power of Regenerative Agriculture At Cumbrian Farm face of extreme weather, making an important contribution to the livelihoods and health of communities, as well as our planet.”
Nestlé Professional has reinforced its commitment to sustainable practices welcoming 12 key customers to one of its dairy farms in Cumbria which supplies them with fresh milk to discuss regenerative agriculture’s place in the future of farming.
Attendees enjoyed a tour of the farm seeing some of the solutions put in place, including rotational grazing, mimicking nature to allow the cows to keep moving; digging up the earth to count earthworms, demonstrating improved soil health; and the planting of hedgerows to act as a nature highways.
The visit, which pre-launched Nestlé Professional’s ‘Is Regenerative the Future of Farming?‘ report, brought together contract caterers, farmers, managers of responsible sourcing and sustainability leaders. Attendees were given a tour of a dairy farm that supplies milk for use in products such as KitKat and Nescafé frothy coffee, before hearing from a panel about the key findings of the report. Nestlé’s ‘Milk Plan’ supports regenerative dairy farming in a partnership with First Milk co-op, to reduce the environmental impact by improving the sustainability and efficiency of the supply chain. Each farmer receives a ‘sustainability bonus’ for taking practical measures that protect and enhance natural assets on their land. Katya Simmons, managing director at Nestlé Professional UK&I, said: “Regenerative agriculture plays a key part of the solution as we seek to build long-term food resilience and security. “At Nestlé, we want to positively impact ecosystems, farmers, the environment and society, so our aim is to source 20% of key ingredients through regenerative agriculture methods by 2025 and 50% by 2030. Regenerative agriculture has huge potential to improve soil health and fertility, sequestering carbon, protecting water resources and safeguarding biodiversity. This can improve the resilience of farms and yields in the
The day was concluded with a panel Q&A from: Robin Sundaram, responsible sourcing manager, Nestle UK&I, Lee Truelove, responsible sourcing manager, First Milk, Robert Craig, vice chairman, First Milk, Richard Messenger, farmer, Howes Farm, Cumbria, and Julie Owst, head of sustainability, Bidfood. Through the Q&A the panel discussed a number of topics linked to the new report ‘Is Regenerative the Future of Farming’, including what regenerative farming means to consumers, its impact on climate change and the role of policy. Summarising its purpose, panellist Robin Sundaram, responsible sourcing Manager at Nestlé UK&I, said: “Climate change is one of the biggest threats to society and we are using our size, scale and reach to tackle climate change as part of our net zero roadmap.” The report and panel discussion, can be downloaded from https://bit.ly/3FkW3Qr
Desmond Payne Installed as Grand Rectifier as The Gin Guild Reaches New Corners of the Global Spirit Market with Focus On Mixology Simon Ford, Founder of Fords Gin, was thrilled to welcome such prestigious names to the Guild. He says, “This year the Gin Guild installed two of the bartending world's biggest legends, Salvatore Calabrese and Erik Lorincz, whose influence has been recognised globally and whose contribution to the promotion of gin can't be underestimated.
The Gin Guild has installed Desmond Payne MBE as its new Grand Rectifier at a memorable member installation event which saw the Guild welcome distillers from India, Australia, and for the first time, Chile. The Gin Guild’s 21st London member installation saw 40 members swear the oath of the gin industry’s global body - taking the Guild’s total number of members installed to 492.
"The bartender has played an integral role in promoting the gin category over the last two centuries and continues to do so today. There are arguably more classic cocktails made with Gin than any other spirits category driving presence for the category internationally and each decade more gin drinks are added to the ever-growing list”
The event also included new international memberships from across three continents - including The Gin Guild’s first corporate members in Australia and Chile, Four Pillars and Gin Provincia.
Desmond Payne MBE, Beefeater Gin Master Distiller Emeritus, who has received not one but two lifetime achievement awards for his work in the industry, was appointed as Grand Rectifier following Lesley Gracie, Master Distiller of Hendricks Gin’s two-year term in office.
Four Pillars were fresh from winning International Gin Producer of the year 2023, sponsored by the Gin Guild, for a record third time at the 2023 IWSC (International Wine & Spirit Competition) awards. The Victoria-based producer’s Co-Founder Cameron Mackenzie, spoke about attending the event for the first time, saying: “The Gin Guild Autumn Installation at Mansion House exceeded all expectations. It's hard not to be overwhelmed by the presence of so many gin legends from Desmond Payne and Lesley Gracie to Anne Brock and Jared Brown. I cannot wait to attend again. “From start to finish the evening was incredible and my installation will remain a highlight of my 10 years distilling this wonderful spirit. The Gin Guild is a must for anyone who makes, mixes or represents the world’s most important aromatic spirit (in my humble opinion!).” The annual event, held at the prestigious Mansion House on October 20, 2023 and graced by the presence of the Rt Hon, the Lord Mayor, Nicholas Lyons, also saw Head Spirits Buyer from Waitrose John Vine, along with celebrated Mixologists such as Salvatore ‘The Maestro’ Calabrese, Rich Woods a.k.a. The Cocktail Guy, Hiroshi Komoriya and Erik Lorincz join the ranks, further enhancing the diverse and dynamic nature of The Gin Guild's membership.
Mr Payne said: “It is an honour to be installed as the new Grand Rectifier of the Gin Guild but it is also a pleasure and a delight to take up this position after a lifetime spent in the production and promotion of this fine spirit.” Pal Gleed, Director General of The Gin Guild added: “Being an active part of The Gin Guild means joining a fantastic network of gin experts and industry colleagues. This expansion solidifies The Guild's position at the heart of the global gin industry, dedicated to fostering excellence and camaraderie. “The welcoming of these new members, including our first corporate members from Australia and Chile, has demonstrated our dedication to promoting international collaboration and recognising the global appeal of our timeless spirit. “I’d like to thank the Desmond for accepting the role of Grand Rectifier, and would like to pay tribute to our wonderful outgoing Grand Rectifier Lesley Gracie for her fantastic support during her time in office”
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Tableware
Issue 184
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 184
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 184
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 184
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
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Issue 184
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.
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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.
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Issue 184
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 184
CLH DIGITAL
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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.
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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 184
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.
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• 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!
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Issue 184
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 184
CLH DIGITAL
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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
ɓɲڳɬǠɋǚڳƌڳ۬שڳưƷȲȏȽǠɋڳڳ۔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 ✓ ژۑדưƷȲȏȽǠɋژבژڹژǠȄɋƷȵƷȽɋٮǑȵƷƷژǠȄȽɋƌǹȂƷȄɋȽ ✓ k wGژk °¾UwG ׅژæƵƊȲ JɐƊȲƊȁɈƵƵ
✓ ª DzÀ(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
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Issue 184
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 184
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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Issue 184
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 184
CLH DIGITAL
47
48
CLH DIGITAL
Issue 184
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 184
CLH DIGITAL
49
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