CLH Digital - Issue #187 by CLH News

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 187

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Freeze Alcohol Duty and Provide Business Rate Support Chancellor Urged… ...Or See Investment Cut

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And at the same time Wine and spirit businesses are calling on the Chancellor to freeze to alcohol duty, until the end of the Parliament, when he delivers his Autumn Statement on 22 November.

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A coalition of leading hospitality, retail and leisure organisations have written to the Chancellor urging him to freeze the business rates multiplier and extend existing reliefs for a further year at the upcoming Autumn Statement.

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Hospitality, retail and leisure organisations combine to pay more than £10 billion in business rates a year. The inflation-linked increase to the business rates multiplier will cost retail businesses £480m and hospitality businesses £234m. An end to current relief will cost hospitality £630m and retail £750m.

(CONTINUED ON PAGE 3)

CLH DIGITAL

Issue 187

Editor's Viewpoint

Welcome to the latest issue of CLH Digital it will come as a surprise to no one that the Chancellor is under intensive pressure to offer support to the hospitality and licensed on trade sector. One has to give credit where credit is due and the government have certainly achieved their goal of reducing inflation by half, and they have done that one month ahead of their planned target. However, that is not without consequence.

EDITOR

Peter Adams

The hospitality and licensed on trade sector has suffered enormously and seen record closures, and the Chancellor has been distinctly warned in recent months that unless he offers relief and support, then keys will be handed back to landlords in the early part of 2024.

I don’t think you need me to tell you that inflation, soaring energy costs, exorbitant alcohol duties, and reduced footfall have collectively cast a long shadow over an industry that has long been the lifeblood of local communities. So we are pleased that the sector has united to present a collective front. We lead with warnings and suggestions from many of the sectors governing bodies and spokespeople, including UKHospitality, the British Beer & Pub Association, and the Wine & Spirit Association, combining their voices in a plea to the Chancellor for a much-needed lifeline. Their primary requests include the freezing of alcohol duty and an extension of rate relief beyond the current deadline in April 2024. The implications of neglecting these appeals will be profound. The hospitality and pub sector, known for its resilience, risks reaching a breaking point under the weight of these economic challenges. Reduced footfall, driven by economic uncertainty and changing consumer behaviour, poses a significant threat to the very existence of countless establishments that have weathered previous storms. The call for a freeze on alcohol duty is not merely a plea for financial respite; it is a pragmatic appeal for the preservation of jobs and the sustenance of a cultural and economic cornerstone. Duty freezes have historically proven to be a win-win situation. While providing a lifeline to struggling businesses, they simultaneously contribute to increased revenue for the treasury—a fact that cannot be ignored in times of economic strain. Business rates are one of the most outdated and unjust tax systems facing hospitality and it is in dire need of review and reform. The system has not caught up to the digital age and hospitality is one of the most unfairly treated in the current system, significantly

overpaying. However, the ask does not end there. A reduction in VAT could be a powerful tool in the Chancellor's arsenal, providing immediate relief to both businesses and consumers. Lower VAT rates could stimulate spending, revitalizing an industry that has been hit hard by reduced consumer confidence.

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Another concerning aspect is that the sector is warning that unless it is supported the very future of our towns and city centres are threatened, and operators have warned that investment will be curtailed.

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It is a puzzle when one sees so many empty business units in town and city centres, why anyone would consider burdening existing businesses with taxes so high that the only option is to close up and add to the ever-growing number of empty units.

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I see here in Bournemouth units large and small, some that were once thriving department stores, busy banks, shops and restaurants empty and have been for many years. Quite a lot of them would make wonderful hospitality venues, but with this current economic uncertainty who would take a gamble and invest? I suspect the entire country is urging the Chancellor to heed the collective plea of industry leaders. Freezing alcohol duty, extending rate relief, and exploring innovative measures such as a VAT reduction can serve as a lifeline for an industry on the brink. It is the whole country that benefits. We all enjoy a good meal out, whether that’s celebrating or just hopping out for a midweek bite to eat, an after work drink or watching sport in a pub, and as we approach Christmas the Chancellor has an opportunity to put some cheer back into the country after the tumultuous years since the pandemic. Once more I would ask you to please do follow us on Twitter, and encourage as many people you know in the trade to sign up to our digital issue. Further details can be seen at www.catererlicensee.com

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

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 187

CLH DIGITAL

Freeze Alcohol Duty and Provide Business Rate Support Chancellor Urged (CONTINUED FROM FRONT COVER) A recent survey of UKHospitality members revealed that 66% of businesses would reduce investment, 61% would raise prices and 41% would reduce opening hours if rates relief was removed. Members of ukactive reported that 75% were ‘extremely likely’ to have to increase customer pricing in the next six months, with 88% having already been forced to raise prices over the past year. In a survey of BRC members, 66% of retailers responded that they were ‘very concerned’ about an increase in businesses rates, with 69% saying it would place ‘significant pressure’ on the prices paid by customers.

• The average price of a bottle of fortified wine is £11.53 – up 17% on last year. These average bottle prices do not however include the full impact of the August duty rises – as not all the stock sold in August and September would have included the new duty rates. If consumers were expected to pay for a second duty rise this year the average price of a bottle of red wine is expected to go over £8 for the first time. And the average price of a bottle of gin or vodka is expected to exceed £18 for the first time.

BREATHING SPACE

JOINT LETTER

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said:

The joint letter warns of the ramifications of such dramatic increases in business rates:

“We are calling for a freeze for the remainder of this Parliament to prevent budget busting price rises.”

“An inflationary increase in the business rates multiplier and removal of reliefs would be disastrous for our sectors. It will mean business failures, job losses and boarded up properties in our high streets, denying people their livelihoods and their social pleasures.”

“Consumers are still in the grip of a cost of living-of-living crisis and cannot afford to keep stretching their budgets just to be able to enjoy some of life’s little luxuries. Wine and spirit businesses need a breathing space to stay afloat in the current economic climate, which continues to combine lethargic growth with persistently high inflation.”

Kate Nicholls, Chief Executive of UKHospitality, said: “Freezing rates and extending relief will be a lifeline for a sector that simply cannot absorb any more costs. Inaction will leave hospitality businesses with no choice but to put up prices, open less or, in the worst-case scenario, shut their doors for good. “Pubs, restaurants, cafes and hotels, to name a few, act as pillars of their communities and they want to continue in that central role, as well as driving economic growth and providing countless jobs. Action on business rates at the Autumn Statement is critical to that.”

DUTY FREEZE “ONLY OPTION” The Wine and Spirit Trade Association argues that a duty freeze is the only option to prevent further inflation-stoking price rises for cash strapped consumers. If Jeremy Hunt chooses to increase duty by RPI, currently 8.9%, when added to the increases on 1 August this would result in cumulative excise duty increases of 68p on a bottle of wine, £1.50 on a bottle of spirits and £1.67 on a bottle of port. The budget busting duty hike would mean the Chancellor has announced a 30% increase in wine duty and 20% increase in spirit duty, in the space of six months. According to ONS data for average prices on items in your shopping basket in September 2023: • The average price of a bottle of red wine is £7.72 – (ONS price increase data for last year is unavailable) • The average price of a bottle of vodka is £16.80 – up 14% on last year. • The average price of a bottle of gin is £17.01 – up 10% on last year.

“In August the Treasury introduced the largest alcohol tax hike for almost 50 years adding over 10% duty increase for spirits and over 20% increase for 4 out of 5 wines of all wine sold in the UK.” “A further rise would make a mockery of the Government’s priority is to cut inflation as further prices rises will lead to reduced sales and less revenue to the Exchequer.” The WSTA has written to the Chancellor to highlight the unfair approach to taxing alcohol, which has seen wine and spirits treated more harshly by successive Conservatives Chancellors since 2010” • Beer duty has gone up 21% • Spirits duty has gone up 32% • Still wine duty has gone up 58% • And duty on a bottle of 20%abv Port by 90% Wine businesses have repeatedly raised their concerns that the new tax rates unfairly target wine drinkers and will make the UK market a less attractive place to sell wine.

FREEZE INCREASES REVENUE History has shown that freezing duty tends to increase Treasury revenues, not the opposite. The new alcohol duty regime which came in on August 1 means all alcohol is taxed by strength for the first time. This comes on top of dramatically increased supply chain costs. The cost of wine and spirits has continued to rise in recent years due to the enormous increase in the recycling fees that glass manufacturers must pay.

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ECONOMY AT “CROSSROADS” the Federation of Small Business (FSB) is also called on the Chancellor to stand up for small firms. FSB Policy and Advocacy Chair Tina McKenzie said:"Thousands of pubs, cafes and small shops face sky rocketing business rates bills unless Jeremy Hunt acts at the Autumn Statement. We are at a crossroads for the future of our economy. Real life businesses need a platform to power through troubled times. “Government is about choices and the Chancellor must concentrate his firepower where it can do the most good – small firms and the 16million jobs they support. The prize for getting this right is massive. “Small firms face huge inflation-linked increases to the so-called Small Business Multiplier in April – worse, this is timed to coincide with the scheduled withdrawal of tax support to the high street. Big retailers have already gotten a rates bonus from the last revaluation, but small firms have had an incredibly bruising few years and want to see a hopeful message from Government. “The Chancellor has built a reputation as a steadying hand, but he and the Prime Minister must now act to secure the prosperity on which future stability depends. As well as urgent action on rates, that means tackling real bread and butter issues blocking small firms from success, like late payment and skills shortages. “The Autumn Statement is the key moment for Parliament to stand up for the small firms across the country who work hard, pay a fortune in taxes, and provide the jobs our communities need. Small firms will be watching and hoping that the Chancellor delivers what the country needs. Jeremy Hunt must seize the moment. “The prize if the Chancellor gets this right is massive. Small businesses have an amazing capacity to grow, expand and generate the increases in living standards that everyone across our country needs. Combining stability with prosperity is the key. The UK economy has proved time and time again that it is resilient. With the right Government approach, we cannot just get through difficult times, but secure a positive more prosperous future for all of our local communities and the businesses that make them what they are.”

Hospitality Awaits Chancellor’s Business Rates Announcements With Baited Breath 4

CLH DIGITAL

Issue 187

By Chris Grose, Rating Director at Hartnell Taylor Cook (https://htc.uk.com/)

The hospitality industry has been struggling over the years post Covid, with the change in work patterns in major cities resulting in a loss of business trade, whilst the availability of staff has reduced and the cost of hiring them increased. All the while, there has also been a major increase in other associated costs, particularly utilities. At the same time, the independent operators who are benefitting from the 75% Retail Hospitality and Leisure relief (RHL) will be looking at their business rate bill and wondering whether it will remain in current years. Those larger companies whose relief is capped will be looking at the UBR, the inflation rate and wondering if the full increase will be applied, potentially increasing the rate in the pound from 49.9p to 53.2p or 55.2p for those larger properties. They’ll be less aware of the Non-Domestic Rating Act 2023, which received Royal Assent recently. Information on implementation is awaited, but it formalises the move to revaluations every three years, removing any doubt about the 2026 Revaluation. Of course, revaluations benefit those whose rental values are falling in comparison to everyone else, so we wait to see the long term impact of this alteration. The Act introduces an obligation of business ratepayers to provide a unique identification number to the Inland Revenue, whether this is VAT registration, National Insurance or unique tax reference number. The provision of the number itself is not onerous, but will be an issue for anyone currently breaking rules on small business relief or RHL relief. Of more concern is the Duty to Notify, which will require ratepayers to notify the Valuation Office of any changes to their property, lease or rent, within 60 days of the alteration and to issue an annual declaration

that there have been no changes. There are penalties for non-compliance as well as an inability to appeal one’s rateable value until this has been complied with. On the plus side, the need to provide this information should make appealing one’s rateable value easier. There will no longer be the need to go through the Check process and just maybe, the process of registering on the Valuation Office portal will be made easier. The additional information will remove the need for the VO to issue their rent return forms – completing them always having been a challenge for independent operators without legal or property knowledge. It should also mean that changes which should adjust the rateable value will result in a faster alteration of the Rating List, giving businesses better certainty about their rate payments, albeit there is no obligation on the VO to act on the information received. The Autumn Financial Statement on 22nd November may include announcements about the UBR from April 2024, and the future to RHL relief. In reality, we are likely to see the Chancellor state that he has capped the increase in the UBR below the rate of inflation, saving businesses’ rates. In reality, it won’t be a real saving, but will simply mean their costs don’t go up as much. It would be a surprise to see RHL relief removed, particularly as we approach the next general election. Whether the amount of the relief will be reduced is unknown, but in the current political world, this is possibly unlikely. Of course, during the recent Fundamental Review of Rating carried out by the Government, many respondents highlighted the level of the UBR as a major concern. By comparison, when the current business rates system was introduced in 1990, the rate in the pound was 35p. Under statute the amount of business rate revenue the Government is meant to receive increases by inflation annually, but the theory being the increase in the rate of the pound would be offset by the rise in rateable values, reflecting the viability of the economy. The fact that instead, the UBR has increased so significantly, implies that property values have lagged behind inflation. Many commentators wanted the UBR to return to 35p, however the government resisted this on the basis it would cost the Exchequer £9 billion a year. This could be overcome by revaluation and reform of Council Tax and in particular, ensuring those in high value properties are paying their share.

Wagamama Launch First Ever Cooking Classes At Female Prison To Teach Future A TEAM of top wagamama chefs visited HMP Downview to serve up cooking classes to inspire female chefs of tomorrow.

In partnership with the Ministry of Justice, it was the first time ever a major UK restaurant group worked within a female prison and fed the entire population. The chefs from wagamama trained 18 prisoners some of the restaurant’s classic dishes to bring to life the experience of working in one of their busy kitchens, by bringing the wagamama experience to the prison kitchen The wagamama team, headed by Lauren Robbin, wagamama Early Careers Partner and supported by senior wagamama chefs, fed hundreds of inmates and staff food prepared by the women inmates.

A wagamama spokesperson said: “Supporting prison leavers into meaningful work has seen us visit a number of prisons across the UK where we have talked to men and women, close to release about wagamama, who we are, what we stand for and the job opportunities we have to offer alongside the apprenticeship opportunities to build on any kitchen-based education they have received from the prison. “wagamama believes that people deserve a second chance and we commit, through our people promise, ‘all on one bench’ that our teams will always feel part of our no judgement community. “We were proud to work with HMP Downview’s kitchen and turn it into a wagamama kitchen for the day, enabling the women to see firsthand what it is like to work back of house in one of our restaurants.

On the day the chefs were joined by Sarah McKnight, Head of Director General’s office to witness the highly successful wagamama project with HMP Downview Deputy Governor, Esther Dainton.

“We’re committed to making sure these women see the opportunities available to them, especially having seen the impact first hand from our previous sessions and hope to help more people transition into meaningful work at wagamama, whilst supporting in the wider goal of reducing reoffending.”

Over the last year the Ministry of Justice and wagamama restaurants have formed a special partnership to take chefs into prisons and teach inmates cooking skills and ultimately offer them work so they have a job when they are released, helping to minimise the risk of re-offending.

New Futures Network Chief Executive Duncan O Leary said:“Getting prisoners into work is the best way to cut reoffending and keep the public safe.

The project has been extremely successful in the five male prisons they have visited so far, including a number of hires and in one case an apprentice has been promoted to managerial level.

“That’s why some of the nation’s best-loved restaurant and pub chains are teaming up with prisons to give inmates the skills they need to secure a job on release – all while helping hospitality firms train the workforce they need to grow and thrive.”

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Issue 187

CLH DIGITAL

On Premise Drinks Sales Up 7% As Footfall Bounces Back Britain’s pubs and bars have entered November with strong year-onyear drinks sales growth, thanks to a combination of Halloween, Bonfire Night and big sporting events. CGA by NIQ’s Daily Drinks Tracker shows average drinks sales in managed venues in the week to last Saturday (4 November) were 7% ahead of the same period in 2022. This is the best weekly performance since September and follows a flat second half of October, when poor weather hit footfall in pubs and bars. Sales were in year-on-year growth on four of the seven days. They peaked at +15% on Sunday (29 October), when early Halloween visits, the Manchester football derby and a boxing match for Tyson Fury all brought people out. There was growth of 11% on Halloween night itself (Tuesday 31 October), followed by 17% on Wednesday (1 November). The week ended on a high, with bonfire celebrations, decent weather and

more big football matches luring people to pubs and bars and triggering a 10% uplift on Saturday (4 November). All drinks categories were in year-on-year growth, with cider (up 10%), beer (up 9%), soft drinks (up 10%) and wine (up 6%) all enjoying a strong week. Sales in the spirits category, which have lagged last year throughout most of 2023, achieved 2% growth, thanks to Halloween celebrations. “After a damp October it’s great to see drinks sales growth beat the current rate of CPI as we start November,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “It’s a positive sign for the crucial run-up to Christmas, and with a potential deal to end rail strikes being voted on at the end of November, we can be cautiously optimistic about festive footfall and sales. While consumer spending remains under pressure, the last week has shown that people are still very keen to get out to pubs, bars and restaurants for big communal occasions.”

Lincolnshire Publicans Celebrate 40th Anniversary At Popular Village Pub The publicans of a highly valued Lincolnshire village pub have been recognised for their service to the community on their 40th anniversary at the helm. Believed to be the longest-serving licensee in Coningsby and the surrounding area, 67-year-old Carol Scanlan of The Black Swan was presented with a long-service award by the pub’s owners, Star Pubs & Bars. Carol was just 27 when she took on The Black Swan in 1983 with her late husband Tom, transforming it from a little used local serving a barrel of beer a week into a hub of Coningsby life. Since Tom’s death seven years ago, Carol’s son Lee – who grew up at the pub and has helped out since his teens – has returned to run it full time, whilst these days Carol is more likely to be found on the other side of the bar, collecting glasses and chatting with customers. Having revamped the pub when they took over, the Scanlans have kept its ‘olde worlde’ traditional look. Horse brasses and pictures of The Black Swan and Coningsby in bygone days adorn the walls of the beamed pub – which is thought to date back to the 1800s – and a log burner adds to the cosy atmosphere. Other than crisps and nuts, The Black Swan serves no food. As in the 1980s, the emphasis is on pouring a perfect pint and providing a friendly meeting place for villagers. Staff know everyone by name and go out of their way to make new customers feel welcome and comfortable. The pub also fulfils an important role for personnel from RAF Coningsby as a home away from home where they can get to know the village. Inspired by Tom – who helped revitalise Coningsby football team – sports is also a big feature of the pub. Coningsby football team still drinks at The Black Swan, and the pub has a pool table, pool teams and a darts

board and hosts screenings of major tournaments for residents. Originally from Liverpool, Carol and Tom only planned to stay at The Black Swan for ten years. Recalls Carol, “We immediately fell in love with the pub and clicked with the regulars. They soon became good friends, I’ve been serving some for 40 years, and their children and grandchildren are now customers. It’s my love of the pub, the people and the community that keep me here. It’s not work to me; there’s nowhere I’d rather be. I couldn’t have kept going for so long without Lee’s help. It’s fantastic that he is carrying on the family tradition.” Sharing his parents’ passion for The Black Swan, 36-year-old Lee is determined to keep it thriving for residents to enjoy for many years to come. Comments Lee: “I’m very proud of mum and dad’s achievements. Coningsby has changed out of all recognition since they started out. I can see how much people appreciate the sense of continuity the pub provides, and how it can help introduce new residents to the village. I am delighted to have the chance to keep that going. I can’t think of any other job that would give me so much satisfaction.” Adds Dan Littlewood, Star Pubs & Bars’ area manager for Lincolnshire: “This award couldn’t be more well deserved. Carol and Lee are respected figures of their community. They are always thinking about others, and their warm welcome and care for their customers shine through at The Black Swan. Thanks to the Scanlan family’s genuine hospitality over four decades, The Black Swan has stood the test of time and epitomises all that is best about the great British local. It’s a fantastic achievement and testimony to the important role that pubs continue to play in society.”

CLH DIGITAL

Issue 187

Pubs Still Command The Highest Share Of Hospitality Spend But Must Diversify Says Report like it. 51% find it acceptable that pub prices have increased but the level of acceptance is decreasing (was 80% in 2022). In other words, pub customers, will accept price increases up to a point, but it’s the value for money balance which is critical in ensuring that they are willing to pay the price.”

Pubs still command the highest share of hospitality spend but must diversify to keep up with consumer trends according to new research from KAM and the BII. Insight consultancy KAM have partnered with the BII (British Institute of Innkeeping) to launch the ultimate Pub Roadmap: a robust and practical toolkit for the evolving pub industry. Steve Alton, CEO BII: “Proudly partnering with the leading industry insight and research consultancy, KAM, we wanted to provide an essential toolkit, based on real data from our sector to allow operators to assess their businesses against the opportunities available to them. Consumer’s needs have significantly evolved over recent years, starting with the pandemic and changing habits, through to the current cost of living crisis, and we must adapt our offer accordingly.” The report states that pubs still command the biggest share of consumer spend (29%) compared with other hospitality sectors such as fast food (16%), delivery (14%) or casual dining (5%) according to data from Hospitality Data Insights (HDI). Share of consumer spend across core hospitality channels has remained relatively flat year-on-year, with a slight migration from pubs, casual dining and other restaurants, towards fast-food/takeaway and coffee & sandwich shops. KAM points to the impact of the cost-of-living crisis being potentially at play here with people changing how they’re spending their money.

THE PUB CUSTOMER BASE IS LEVELLING OUT The research also found that the pub landscape is levelling out as the wider population re-engages with their locals. Overall, the pub customer base had shifted slightly in recent years; post pandemic, it was the younger people and men who were the quickest back into the on trade, but the older age groups are now accounting for a bigger proportion of spend. The 18–34-year-old age group still makes up the highest share of spend in UK pubs and bars (28%) and are the age group who visit most frequently. Blake Gladman, Strategy & Insight Director, KAM: “Both the share of spend and visit frequency figures for this year highlight a levelling out of consumer behaviour and potentially an end to the chaos experienced over the last few years for the industry. This more stable customer base should give us confidence that the shape of the market we have now IS the shape of the market. Therefore, it represents a point in time from where the industry can use as the platform from which to grow. We’ve launched The Pub Roadmap to provide critical knowledge and advice so venues can continue to improve the offer and service that the great British pub can provide.”

Interestingly the research found that ‘quality of food’ is even more important than ‘cheap prices’ or ‘promotions’ in terms of what value for money means to pub customers. 82% said they’d rather have a smaller portion of better-quality food than a large portion of poorer quality when dining in a pub.

The research also shows that average dwell time in pubs is slightly down vs 2022, with a net decrease of 4%, with women (-12%) and 55+ age groups (-7%) showing the strongest decline. This is likely to be driven by a bigger shift in behaviour however - the rise in drink-led compared with food-led occasions. ‘Drink-only’ visits to pubs have increased significantly accounting for 36% of visits in 2023 compared with 26% in 2022. KAM suggests that the fact we’ve not seen share of spend taken from pubs, suggests that the ‘drinking occasion’ remains a core footfall driver and is still a key differentiator for pubs compared to other on-trade venues. Pubs, however, must ensure that the focus is on delivering quality, value for money, an inspiring range and an experience that customers can’t easily replicate at home when it comes to their drink offer. Jez Galaun, Brixton Brewery co-founder: “Recent research with KAM showed that craft beer offers a real opportunity for publicans to drive revenue growth with a well thought out range, as 61% of people look for their craft beer fix when they are at the pub. In particular, they are after brews with a strong local connection and a compelling story; quality, premium experiences and low alcohol options.”

CUSTOMERS ARE SYMPATHETIC OF RECENT PRICES Despite the increased cost of a pint, the research showed that many customers are tolerant of recent price increases and have empathy with the pressures that pubs are currently facing. 76% of respondents said they expect pub prices to increase this year compared to last and 51% think it’s acceptable for prices in pubs to increase in 2023 compared to 2022. Blake Gladman, KAM: “Whilst it’s reassuring to know that many customers are sympathetic to the impacts that wider social economic factors are having on the average price of a pint, it doesn’t mean that they

PREMIUMISATION AND CUSTOMISATION REMAINS A GROWING OPPORTUNITY ‘Premiumisation’ and quality is one of the key gaps which the report identifies between what customers want and what British pubs are delivering. According to KAM there is a strong disconnect between the desire from pub customers for a more premium experience and the pro-activeness from publicans in encouraging their staff to upsell premium options. KAM suggests this represents a huge missed opportunity for pubs to maximise the potential sales uplift. Pub customers also want a more customised experience: 70% of pub customers say they want to be able to customise their food orders (52% for drinks) in pubs yet only 51% of publicans believe it’s important for them to offer the ability for food and drink to be customised and personalised in their venues. Blake Gladman, Strategy & Insight Director, KAM: “While carrying out this research we’ve seen some phenomenal examples from pub operators of how they are addressing the key consumer trends impacting customer behaviours identified within this new report, including sustainability, premiumisation, personalisation and crafting an exceptional food and drink offer. A consistency across all of these operators is how they not only listen to their customers, but also expand their thinking beyond their current customer mix to understand what more they can do to attract new consumers and to always remain relevant. The Pub Roadmap is designed to give publicans critical insights to help them identify opportunities to evolve their businesses.” Find out more about the report here: https://kaminsight.com/insights/pub-roadmap/ Supported by Brixton Brewery and Brakes, the report contains feedback from pub customers and publicans. As well as card spending data provided by Hospitality Data Insights (HDI) which tracks the debit & credit card spending of 10.2 million unique customers across 180,000 uniquely identifiable hospitality venues.

Community Strives To Buy Closed Local A community organisation that is trying to buy its local pub is now offering shares in the venue in a bid to raise funds for its reopening. The Miners Arms closed its doors in 2020 and has not reopened, which saw the creation of The Miners Arms Community Association (MACA) to try and achieve a community buy out of the Miners Arms.

Earlier this year a planning application seeking approval to transform Nenthead’s only public house into a private home waswithdrawn as efforts are made to see if it can become a community-run pub. The next step in the campaign has been to launch a pledge in principle where supporters can make a pledge to buy shares in principle of The Miners Arms. “A pledge in principle asks how many shares you think you may be willing to buy,” says Simon Walker, chair of MACA. “Each share costs £1 and the minimum amount of shares you can purchase is 100. Although there isn’t a commitment at this stage, being able to show the support for the project is vital to help secure grants from other

organisations.

“The support we have had already is tremendous but there is a lot of hard work ahead and I would encourage anyone who feels able to make a pledge.” An update on Facebook said: “We’ve applied to become a community benefit society and are awaiting registration with the FCA. EDIT we are now registered as the Miners Arms Community Pub Limited. We’ve lodged our expression of interest in bidding for a community ownership grant with the government.” “We launched our “pledge in principle” request and our fantastic supporters (that’s you lot) pledged over £40k in the first 48 hours but there’s plenty of time and it’s not a final commitment if you want to add your support.” “We are gathering letters of support from businesses and politicians – if you own or know someone who owns a business please ask them to write a letter of support and send to minerarms.nenthead@gmail.com”

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

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

THE CATEGORY OPPORTUNITY

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

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

What if it’s better?

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

GET IN TOUCH

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

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

Menzies LLP, Deliver Autumn Statement Wishlist For The Hospitality & Leisure Sector Issue 187

The Chancellor, Jeremy Hunt, will deliver his Autumn Statement to Parliament on Wednesday 22 November. With the state of the economy still feeling somewhat uncertain, much of his statement is likely to surround a progress update on how the Government is delivering on its key targets, namely halving inflation, growing the economy, and reducing national debt. The Hospitality and Leisure sector has been calling out for measures that provide stability and that encourage and enable long-term planning and investment. In the current economic climate, businesses and employees alike need certainty and reassurance above all from this Autumn Statement. Laura Madeley, Director and Hospitality & Leisure Sector Specialist at Menzies, has outlined her top wishlist items that would benefit the sector if announced later this month.

• BUSINESS RATES RELIEF: The first critical demand from the sector revolves around the urgent need for a freeze in the business rates multiplier and an extension of the existing business rates relief scheme. With the scheme’s scheduled

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conclusion on March 31, 2024, industry players strongly advocate for its continuation for an additional year, citing the relentless surge in operational costs and mounting energy bills that continue to strain their financial stability.

• HOSPITALITY VAT RATE: The second crucial plea is for a comprehensive review and reform of the VAT rate governing hospitality services. Industry stakeholders propose the implementation of a reduced VAT rate, aimed at stimulating consumer spending and providing a much-needed boost to the overall economic performance of the sector.

• ATTRACTING SKILLED OVERSEAS WORKERS: Moreover, addressing the persistent labour shortage is a pressing priority. The sector calls for a relaxation of immigration rules concerning skilled workers from overseas, alongside a substantial increase in funding and incentives for apprenticeships and training programmes. Such measures will enhance the attractiveness of careers in the hospitality and leisure industry, fostering a sustainable talent pipeline for the sector’s continued growth and resilience. With high expectations for the forthcoming 2023 Autumn Budget, industry stakeholders look to the Government for recognition of the sector’s significance and for the necessary support to facilitate its recovery from the pandemic’s impacts. By addressing the key recommendations put forth by the sector, the Government can lay a robust foundation for the sector’s sustained revival and future prosperity.

Action Against Hunger Dinner Surpasses £5m Milestone Action Against Hunger held its 17th annual Fine Wine and Art Dinner on Saturday 4 November. With £460,000 raised on the night, the event has now surpassed £5 million raised since its inception 17 years ago. The flagship gala, which was held at the prestigious 1 Lombard Street in London, was attended by 200 guests, who enjoyed four-course meals cooked by renowned Michelin-starred chefs Angela Hartnett, Robert Reid and Neil Borthwick, complemented by wine selections from Liberty Wines. Hosted by Mariella Frostrup, the evening included live and silent auctions showcasing a range of eye-catching prizes, including a personal cooking day with Raymond Blanc and Angela Harnett, a kitchen table lunch at Mark Hix’s home, a tour of the Burgundy wineries with David Gleave, and a private carriage on the British Pullman for 16 guests. Funds raised over the course of the evening will go towards supporting Action Against Hunger’s work, providing vital aid to those in need. “We’re delighted to have raised such a staggering sum for this year’s event, with £5 million raised overall since the Fine Wine and Art Dinner began 17 years ago,” said Jean-Michel Grand, Action Against Hunger

UK’s Executive Director. “This incredible generosity from the attendees will support our programmes in 55 countries around the world, where we can predict, prevent and treat life-threatening hunger.” Robin Hutson, founder of THE PIG Hotels, said, “‘We have been long term supporters of the amazing work undertaken by the Action Against Hunger team all over the world. There are so many charities needing support for their causes, but the simple and basic ambition to eradicate malnutrition feels appropriate for us to get behind in the hospitality sector. “At The Pig and Limewood we are very proud of our association with Action Against Hunger and pleased to be able to assist them. This event has gathered fantastic momentum since food writer Bill Knott and I started it all those years ago. It has become the biggest single fundraising event for the charity in the UK.” Hunger rates are rising throughout the world with 49 million people in 43 countries across the globe at risk of falling into famine or a severe hunger crisis.

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Rates Rise Threatens Future Of Town And City Centres rates at the Autumn Statement is critical to that.”

Helen Dickinson, Chief Executive of the British Retail Consortium, said: “Retailers are staring down the barrel of a £480 million-a-year hike in their business rates bills from next Spring.

UKHospitality, British Retail Consortium, Association of Convenience Stores, British Independent Retail Association and ukactive are warning that businesses, jobs and the future of high streets are at risk without the measures.

“Such a hefty increase will threaten to put renewed pressure on retail prices, as well as block new investment in our town and city centres. It is essential that the Chancellor uses the Autumn Statement to freeze business rates and give our local communities a fighting chance to thrive.”

The sectors combine to pay more than £10 billion in business rates a year. The inflation-linked increase to the business rates multiplier will cost retail businesses £480m and hospitality businesses £234m. An end to current relief will cost hospitality £630m and retail £750m.

Huw Edwards, CEO of ukactive, said: “Our nation’s gyms, swimming pools and leisure centres continue to face increased pressure from high energy and living costs, with 88% of private sector operators having already been forced to raise prices and 50% making redundancies over the past year.

A recent survey of UKHospitality members showed that 66% of businesses would reduce investment, 61% would raise prices and 41% would reduce opening hours if rates relief was removed. Members of ukactive reported that 75% were ‘extremely likely’ to have to increase customer pricing in the next six months, with 88% having already been forced to raise prices over the past year. In a survey of BRC members, 66% of retailers responded that they were ‘very concerned’ about an increase in businesses rates, with 69% saying it would place ‘significant pressure’ on the prices paid by customers.

“Continued Government support by extending relief and freezing business rates is vital for the survival and growth of fitness and leisure facilities, which will be integral to improving the health of the nation and the economy.” Andrew Goodacre, CEO of the British Independent Retail Association, said:

THE JOINT LETTER WARNS OF THE RAMIFICATIONS OF SUCH DRAMATIC INCREASES IN BUSINESS RATES:

“Independent retailers are finding life on the high street incredibly difficult. Significant increases in interest rates have reduced consumer expenditure and in the first half of 2023 21,000 independent businesses closed.

“The current 75% retail discount on business rates must be retained as those smaller retailers cannot afford any increases in costs – many of them are still dealing with 10% increases in their rateable values earlier this year.”

Kate Nicholls, Chief Executive of UKHospitality, said: “

James Lowman, Chief Executive of the Association of Convenience Stores, said:

Freezing rates and extending relief will be a lifeline for a sector that simply cannot absorb any more costs. Inaction will leave hospitality businesses with no choice but to put up prices, open less or, in the worst-case scenario, shut their doors for good.

“Ongoing support with the cost of business rates is essential to incentivise investment in local high streets and shopping parades.

“Pubs, restaurants, cafes and hotels, to name a few, act as pillars of their communities and they want to continue in that central role, as well as driving economic growth and providing countless jobs. Action on business

“We urge the Chancellor to maintain business rate reliefs and to freeze any increase in business rates at the Autumn Financial Statement. This will support the continued growth of the £600 million annual investment that local convenience stores already make in their communities.”

The Burnt Chef Project and Brigad Join Forces To Host Hospitality Mental Health and Well-Being Workshop “This workshop gives the skills to cover how to spot stress, how to speak to your teams about mental health and ultimately support them, leading to better productivity and increased retention throughout the festive period and beyond.”

Hospitality workers can learn how to handle the workload stresses of the festive season in a special one-off workshop hosted by The Burnt Chef Project CEO and Founder, Kris Hall. The workshop, which will be held at The Corner London City, Adler Street, on Monday 4th December from 9.30am - 12pm, has been jointly organised by The Burnt Chef Project and hospitality freelancing platform Brigad to raise awareness of the need for hospitality staff to manage their mental health and well-being.

Brigad, which will supply hundreds of freelance hospitality workers to meet demand during the traditional ‘party season’, is supporting the venture as part of its own campaign to raise awareness of mental health and wellbeing issues in the hospitality industry.

The event will start with a networking breakfast, followed by a stress workshop presented by Hall, which will enable attendees to understand how to identify, tackle, and manage workplace stress. Mental health awareness is a continual issue for the industry, which will be compounded by the additional demands on workers to cope with the demands of the festive period. The Burnt Chef Project identified that 4 out of 5 hospitality workers had experienced mental health issues within their career, while almost half would not feel comfortable talking about their health concerns with their colleagues. Hall said: “It's no secret the hospitality industry faces increased pressures throughout the festive season, with increased footfall, new menus, personal pressures of family, expense and missed time with loved ones can all add up. “Hospitality staff will work an average of 28 hours overtime at Christmas, which can lead to burnout, exhaustion, and ultimately mental health issues if not properly managed. It's vital we put structures in place to support our teams during this busy period.

Nicolas Ferrary, Brigad’s UK Managing Director, said: “Brigad’s mission is to make work attractive and accessible to all. This includes empowering those in the industry to be able to care for their wellbeing and mental health, in order to have sustainable and successful careers. The holiday season is always a tough period for those in hospitality, and we’re thrilled to be partnering with The Burnt Chef Project to provide more support.” Tickets for the workshop are priced at £10 with all proceeds going to The Burnt Chef Project. Tickets can be purchased on Eventbrite via this link.

The workshop will cover subjects such as: • financial and legal implications • identifying some of the signs of workplace stress • methodology for tackling work-related stress • designing and implementing workplace risk assessments These will form the foundation for bases to reduce burnout risk and work towards psychological safe accreditations, such as globally recognised ISO 45003 standard.

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

certain single-use plastic items as of October 2023.

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

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

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

The ban includes the following items:

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

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

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Issue 187

Confronting The Mammoth-Sized Elephant In The Room Gwen Powell of CleanConscience calls on the hospitality industry to be held more accountable for unwanted assets that still have value (www.cleanconscience.org.uk) The hospitality industry is trying hard to be more open about its environmental and sustainability obligations. However, according to Gwen Powell, the Founder of UK-based charity, CleanConscience, greenwashing is still rife and needs to be addressed.

Authority (CMA) now has the power to take action against organisations making ‘false or misleading environmental claims' and will ensure such statements align with UK consumer law. In fact, the CMA can levy fines of up to 10 per cent of global income for serious breaches.

Reporting is largely focused on operational activities and, to a much lesser extent, on the construction phase. What is completely overlooked, however, is what happens during renovations and whether redundant materials, such as furniture, fittings and linen, that still have resource value, are given a second life.

Powell goes on to say that, "The hospitality industry is well known for this ‘throwaway' culture, following the quick-and-easy route of hiring a waste carrier to take care of unwanted items that are not easy to redistribute. Somehow, however, hotels still manage to belong to certifying bodies such Green Tourism, Considerate Hoteliers, and Green Key, and use ‘green' slogans in their marketing".

"What goes unseen is the mountains of duvets, pillows, curtains and linen that end up in skips, and yet are in perfectly good condition", says Gwen Powell. "It's especially galling to see mattresses thrown away when more than a million children and families in the UK are currently in ‘bed poverty'", she added. A surge in the number of hotel renovations is expected due to the UK Government's recent announcement that the 400+ hotels, currently used to house asylum seekers, will be returned to normal use. This will inevitably mean a soft or hard refurbishment, which in turn will create a large amount of redundant assets. Frustratingly, a cost-effective alternative exists in the shape of CleanConscience; a social enterprise specialising in hotel ‘decant and soft-strip ‘projects that benefit the environment, the hotel, as well as the many charities it supports, numbering 73 in the UK plus 3 in Sierra Leone and 7 in Lithuania. Gwen believes that, "It should not just be illegal

Emma Whitlock, Manager in England for Green Key, the leading standard for excellence in the field of environmental responsibility and sustainable operation within the tourism industry says, to greenwash, it should also be illegal to dispose of perfectly good assets via a waste contractor". Waste carriers are claiming a 98 per cent recycling rate on hotel refurbishments by factoring in those items sent for incineration at energy from waste plants, saying that the waste has been ‘recovered'. Gwen Powell believes that is misleading and it should change. Maybe it will, thanks to new legislation. The next time a hospitality chain thinks to make an over-the-top green claim, it could do well to remember that, since the end of April 2023, ‘greenwashing' has been outlawed under the Digital Markets, Competition and Consumer Bill. The Competition and Markets

"The topic of waste is central to Green Key criteria. It is mandatory that establishments register their total amount of waste and have recycling facilities in place. In addition, the Guideline criteria recommend that establishments have a waste plan in place in order to reduce waste and donate materials that are no longer used to charitable organisations." "It is a requirement that all awarded hotels increase the number of Guideline criteria being met each year that they apply, and we encourage them to seriously consider the amount of waste they create and what happens to it. Seeing redundant items reused and bringing real social benefit to communities in need, is far better than sending it to landfill or incineration."

Tourism Businesses Commit To Making The North East One Of The Most Accessible Visitor Destinations In The UK with all seven local authorities.

Tourism businesses from the North East gathered this week to celebrate Purple Tuesday, recognising the importance of creating accessible experiences for visitors and residents.

Ian Thomas, Visitor Economy Director, NGI, said: “Government wants the UK’s tourism offer to be considered the most accessible of any in the world and to maximise the value of the ‘purple pound’, which is the spending power of people with access needs. There are 1.8 billion disabled people in the world, representing 17% of the population and our region is committed to ensuring that visitors with access needs receive the warmest possible welcome.

Renowned for a famous warm welcome, the region’s industry showed a commitment to ensuring their visitor experiences are accessible and inclusive, recognising that small changes can have a huge impact. At the event, held at Crowne Plaza in Newcastle, businesses heard from industry expert, Chris Veitch from Access and Inclusion UK about ways to improve their offer for people with access needs, from businesses who have implemented processes and tools to improve their visitor experience and directly from service users. As part of the Everybody Welcome initiative, funded by North of Tyne Combined Authority and delivered by Destination North East England, businesses across the region have been accessing support, industry expertise and tools to increase their share of England’s £15.3 billion accessible tourism market. Everybody Welcome helps improve experiences for visitors, ensuring visitors, including those living in the region with hidden and physical disabilities, can experience the destination with confidence. Purple Tuesday is a global social movement for improving the customer experiences for people with access needs and their families 365 days a year. Tourism businesses attending the event were encouraged to make a public commitment to improve accessibility and practices, ensuring that customers with access needs have a more inclusive and positive experience. Destination North East England has set out an ambition and commitment to driving the accessibility agenda across the regional visitor economy, celebrating, and driving quality within the industry. Destination North East England is led by NewcastleGateshead Initiative (NGI) on behalf of the region, working with delivery partners Visit Northumberland and Visit County Durham and working in partnership

“Ensuring the North East is playing its part in making the UK the most accessible visitor destination in Europe, is a key priority for the visitor economy here. We hope that through the Everybody Welcome initiative, businesses feel empowered to continuously improve their offer so that any visitor receives the same excellent welcome the North East is so famous for.” Chris Veitch , Inclusive Tourism Consultant , Access and Inclusion said: “At the heart of Purple Tuesday is the message of how important the welcome is for disabled people, as it is for us all. A warm welcome tells customers how a business knows them, understands them and values them. In other words, being inclusive puts all customers at the heart of any business. “I have been working with Destination North East England to support tourism businesses in the North East to make small changes that can have a big impact and importantly, to shout about how accessible they are already because it benefits both the business and the person when accessibility information is easy to find.” Paul Borg, General Manager, Crowne Plaza Hotel Newcastle, said: “Hotels play a pivotal role in ensuring that every guest, regardless of their abilities, feels welcome and valued. At Crowne Plaza Newcastle – Stephenson Quarter, we are committed and dedicated to creating a warm and accessible environment for all, because we believe that inclusivity is not just a choice but a responsibility.”

Hilton Named No. 1 Best Place to Work in the World For the first time ever, Hilton has been named the No. 1 World’s Best Workplace by Fortune magazine and Great Place to Work. This recognition – the culmination of eight consecutive appearances on the “World’s Best” list – also marks the first time a hospitality company has achieved the top honor in this best-in-class program. Since first earning a spot on this list in 2016, Hilton has continued to build its strong culture through an unwavering focus on a creating a workplace that is inclusive, offers strong growth opportunities, is driven by purpose, and provides the kind of support that empowers its 460,000 team members around the world to thrive each and every day. Simon Vincent, EVP and President, Europe, Middle East & Africa, Hilton, said: “We’re proud to be named the world’s best workplace, which follows awards in more than 20 countries across Europe, Middle East & Africa. This award celebrates our remarkable team members’ dedication and the culture of innovation and inclusivity we’ve nurtured for more than a century. It’s a testament to the power of investing in our people to create an exceptional workplace where everyone can thrive.” Hilton, along with the Hilton Global Foundation, also announced today that it will launch Hilton Cares – a

program that will provide $500,000 in scholarships and financial assistance for both team members and members of the community passionate about building and growing careers in hospitality. Applications will open in early 2024. To determine the World’s Best Workplaces each year, Great Place to Work invites companies to take part in a rigorous, data-based model that quantifies the employee experience. The process includes soliciting employee feedback through surveys, collecting data about company culture and workforces and achieving certification status. From there, companies must be identified as outstanding global employers by appearing on at least five Best Workplaces™ Lists in Asia, Europe, Latin America, Africa, North America, or Australia during 2022 or early 2023. This recognition is a result of positive feedback directly from team members among a workforce spanning 460,000 people across 124 countries and territories. In addition to the World’s Best Workplace honour, earlier this year Hilton was named the Best Workplace for Women in the U.S. and is honoured to have been recognized throughout 2023 as the No. 1 Best Workplace in multiple countries, including Argentina, Austria, China, Dominican Republic, France, India, Italy, Peru, Portugal, Switzerland and Uruguay.

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Pubs Still Command The Highest Share Of Hospitality Spend But Must Diversify Report Reveals Insight consultancy KAM have partnered with the BII (British Institute of Innkeeping) to launch the ultimate Pub Roadmap: a robust and practical toolkit for the evolving pub industry. The report states that pubs still command the biggest share of consumer spend (29%) compared with other hospitality sectors such as fast food (16%), delivery (14%) or casual dining (5%) according to data from Hospitality Data Insights (HDI). Share of consumer spend across core hospitality channels has remained relatively flat year-on-year, with a slight migration from pubs, casual dining and other restaurants, towards fast-food/takeaway and coffee & sandwich shops. KAM points to the impact of the cost-of-living crisis being potentially at play here with people changing how they’re spending their money.

are the age group who visit most frequently. Blake Gladman, Strategy & Insight Director, KAM: “ Both the share of spend and visit frequency figures for this year highlight a levelling out of consumer behaviour and potentially an end to the chaos experienced over the last few years for the industry. This more stable customer base should give us confidence that the shape of the market we have now IS the shape of the market. Therefore, it represents a point in time from where the industry can use as the platform from which to grow. We’ve launched The Pub Roadmap to provide critical knowledge and advice so venues can continue to improve the offer and service that the great British pub can provide.” Steve Alton, CEO BII:

THE PUB CUSTOMER BASE IS LEVELLING OUT

“Proudly partnering with the leading industry insight and research conImage by prostoolehon FreepikDrink sultancy, KAM, we wanted to provide an essential toolkit, based on real The research also found that the pub landscape is levelling out as the data from our sector to allow operators to assess their businesses wider population re-engages with their locals. Overall, the pub customer against the opportunities available to them. Consumer’s needs have significantly evolved over recent years, base had shifted slightly in recent years; post pandemic, it was the younger people and men who were the starting with the pandemic and changing habits, through to the current cost of living crisis, and we must adapt quickest back into the on trade, but the older age groups are now accounting for a bigger proportion of spend. The 18–34-year-old age group still makes up the highest share of spend in UK pubs and bars (28%) and our offer accordingly.”

Shepherd Neame Expands Estate With Acquisition Of Historic Seafront Pub Independent family brewer and pub company Shepherd Neame has expanded its estate with the acquisition of historic seafront pub The Ship Inn in Herne Bay. The addition of the freehold property, which was part of the Stonegate Group portfolio, takes Shepherd Neame’s total of pubs and hotels to 296, across Kent, London and the South East. The Ship Inn will continue to be run by current licensees Alan and Michele Clarke, who already have another Shepherd Neame pub, the Chestfield Barn. The husband and wife team took on The Ship Inn in April this year, and welcomed the change in ownership.Alan said: “We have been running the Chestfield Barn for the past six years, and have always enjoyed a great relationship with Shepherd Neame during that time, so we were really happy to learn that they would be taking on this site as well. “We know Shepherd Neame’s team well, and are confident that we can work together to fulfill our ambitions for the pub.” The Ship Inn is thought to be the oldest building in Herne Bay, with parts dating back to 1385, and was once a renowned smugglers’ haunt. Located on Central Parade, it boasts extensive sea views, particularly

What can a TROLLEY do for you? BOOST YOUR SALES

from its large terrace area, which is a popular spot for al fresco drinking and dining. Alan said: “Things have been going really well at the Chestfield Barn, so Michele and I had begun looking for another opportunity to expand into a second site, and when The Ship Inn came up earlier this year, we decided to go for it. It is in a fantastic location and there was a huge amount of potential as it had been closed for a while and needed some refurbishment. “We have introduced the elements of our offer which have proved popular at the Chestfield Barn, including creating a delicious new menu of traditional pub classics and light bites. We have received a fantastic welcome from locals and are really pleased with how things are going so far.” Jonathon Swaine, Shepherd Neame’s Managing Director, Pubs, said: “We are delighted to expand our tenanted estate with the acquisition of this characterful pub. We look forward to continuing our successful partnership with Alan and Michele and supporting them in their efforts to ensure the pub goes from strength to strength.

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Making Your Festive Tills Ring 12

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Issue 187

Research by Access Hospitality (https://www.theaccessgroup.com/hospitality/)

TICKETING AND MARKETING CAPABILITY

Recent research predicts that hospitality is set to benefit from a £12bn boost over the festive season with over 40 million people expected to visit a hospitality venue. Pubs (10m), restaurants (8.6m) and bars (4.1m) are amongst the most likely to profit and technology can help you claim your share of this bonanza with some final planning.

For festive events and functions a combined ticket and marketing solution provides your own ticket office that manages sales, exports sales reports, issues refunds, and gives you the flexibility to make changes quickly and easily if necessary.

Champa Magesh, managing director of leading sector technology specialists, Access Hospitality, shares some key factors for finalising your festive offer, and some easy technology solutions to make sure you maximise your festive sales.

The optimum time to start promoting an event is four to six weeks in advance, so it’s not too late for Christmas and New Year, and the solution can be used to collect customer data, view attendee lists and email ticket holders directly from the system. For bigger venues, consider the addition of a scanner app to quickly check in attendees through the use of an e-ticket.

“Leading discovery and booking platform DesignMyNight has identified that the most popular days for 2023 Christmas parties are 1st, 7th, 8th and 14th December and that a surge of bookings should be expected by late November. As Thursday and Friday nights start to fill up, be prepared to encourage group bookers to switch to alternative evenings and consider providing a different offer, or incentives, for the quieter nights of the week.

AVAILABILITY OF GIFT VOUCHERS To capture the Christmas gift market, creation of monetary or experience vouchers can add another revenue stream and be as simple or elaborate as you decide. They are easy to set up with personalised redemption instructions and terms and conditions to suit your business. They can be sold through your own website, social channels or a platform such as DesignMyNight and are easily redeemed through a booking platform, your own online ticket office or against a live transaction through your EPOS terminal.

“By reviewing data from the suite of Access Hospitality technology solutions, some of the key Christmas trends for this year have been identified as: A post pandemic resurgence of private hire, corporate hire, and large Christmas parties A desire for an easy and frictionless customer experience An inclination to go out less but spend more A tendency to make a repeat booking with a known venue rather than risking a new option “Ideally, therefore, your planning schedule should include a series of integrated technology platforms to accommodate these needs but which can be prioritised according to the style and needs of your business. I recommend

A ROBUST BOOKING AND RESERVATION SYSTEM This is the starting point and provides the ability to streamline everything from small bookings through to larger enquiries in one system. The most effective platforms provide multiple booking types with individual settings that enable you to separate out different areas of the venue and will take deposits or card authentication at the point of booking to help reduce no shows. Additional revenue can be captured by taking pre-orders for larger groups and upselling food and drink packages. With a live diary and floorplan, day to day management is straightforward and frees up valuable admin time to focus on providing a great guest experience.

Purchasing of e-vouchers peaks in early December, so now is the time to set them up and start promoting the option. Access Hospitality recorded an increase in voucher sales of 600% from October to December last year and they show every indication of being a valuable part of the sales mix in 2023.

CUSTOMER RELATIONSHIP MARKETING Bookings taken this festive season yield data that can strengthen your trading potential in 2024 so make sure that it is used effectively. Technology is most powerful when it is integrated so connecting reservations, ticketing and gift vouchers provides a valuable, shared customer database. Individual customer Information is received from multiple sources to provide a detailed summary of preferences based on previous visits to create a profile that drives bespoke communication opportunities featuring individually tailored promotions and incentives.” A free to view webinar outlining the technology available from Access Hospitality to make your Christmas a cracker is available at Access Hospitality (theaccessgroup.com)

North East Hotel Association Excellence Awards Celebrate Outstanding Achievements In Hospitality The North East Hotel Association (NEHA) recently hosted its prestigious Excellence Awards, showcasing the region’s hospitality sector.

formance by the band Storm, with Charlie Richmond skillfully hosting the proceedings.

Comprising 50 of the area’s leading hotels, NEHA stands as a beacon of support and camaraderie for hoteliers, advocating for positive changes within the industry.

Under the leadership of Co-Chairs Anna Wadcock, General Manager of Maldron Hotel Newcastle, and Sarah Harrison, General Manager of Delta by Marriott Newcastle Gateshead, NEHA continues to champion skills training and talent acquisition within the industry.

The masquerade-themed gala dinner, held last month, attracted over 400 attendees, marking yet another successful event for NEHA. The evening not only celebrated the excellence of the association’s teams through 10 award categories but also featured a special recognition award, honoring outstanding contributions to the hospitality industry.

Anna Wadcock, Chair at NEHA, stated, “We were thrilled with the event’s turnout and the evening itself; it was a remarkable celebration of the extraordinary hospitality talent from within the region.

Guests were treated to a delectable three-course menu, supported by Bidfood, complemented by a selection of fine wines provided by Lanchester Wines. The evening’s entertainment, curated by Legacy Events, included a captivating live per-

Events like these wouldn’t be possible without the support of our exceptional sponsors, many of whom have been with us throughout the history of the awards, and we are sincerely grateful for their contributions.”

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.

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Issue 187

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

Matfen Hall Recognised For Interior Design Renovation Excellence By Winning Condé Nast Award Matfen Hall has won the Best Recently Renovated Hotel category in the 2024 Condé Nast Johansens Awards for Excellence UK, Europe & The Mediterranean. Matfen Hall, a luxury hotel and country house nestled in the heart of Northumberland, beat off impressive competition to come away with the top award, presented at a gala dinner on 6 November in London, attended by the who’s who of the hospitality industry. Walwick Estate Group took over the ownership of Matfen Hall in 2020, acquiring the property from the Blackett family, focusing on a multi-million pound investment programme to ensure it provided the very best quality of experience for visitors. The expansive Grade II-listed building has undergone astylish transformation and makeover, resulting in an enchanting blend of “history, luxury, and modernity”. Matfen Hall’s head of commercial development, James O’Donnell, said the significant refurbishment was

about maximising what space already existed and adding and replicating the historic beauty to previously unused areas. James O’Donnell added: “I’m delighted for the team, colleagues and our owners who have invested so much energy into the reinvention of our wonderful historic hotel. This 2024 Condé Nast Johansens Awards is a major accolade and a great reflection of what has been achieved, and we thank everyone who voted for us. “If you haven’t experienced our impressive renovation yet for yourself, then we look forward to welcoming you.” Paul Motzheim, Senior Account Manager at Conde Nast Johansens said:”I am delighted that Matfen Hall after an extensive transformation has been rewarded with an Award for Excellence as voted for by our audience. The Hotel is stunning and I look forward to my next visit. It has been a pleasure working with their dedicated team of Hospitality professionals over the last year.”

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.

CLH DIGITAL

Issue 187

Artificial Intelligence Is Hospitality’s Missing Ingredient By Conor Sheridan, founder and CEO of Nory In the blink of an eye, the rapid advancement of artificial intelligence (AI) in the past year has transformed industries, capturing the attention of investors and promising a seismic shift in our daily lives. As AI becomes an integral part of our technological landscape, the potential impact on various industries, from healthcare to retail and manufacturing, is palpable. However, in the realm of hospitality, the focus is not on replacement but instead, on augmentation—utilising AI as a powerful tool to enhance efficiency, profitability, and sustainability.

THE PROOF IS IN THE PUDDING With the advent of AI chatbots including ChatGPT, the general public is growing more and more accustomed to engaging with artificial intelligence. As the impact of worker shortages are being felt far and wide, service robots are fast becoming more common in various activities of daily life, like in healthcare, mobility, and also in hospitality. A staggering 64% of business owners believe AI will improve customer relationships, and a happy customer is a repeat customer, which means increased profits. As the widespread adoption of AI in hospitality takes hold, it will revolutionise customer loyalty. Harnessing data analytics and machine learning means AI can empower businesses to understand customer preferences, anticipate needs, and tailor offerings to match tastes creating a sense of connection that fosters trust and loyalty.

PRODUCTIVE PEOPLE Workplace management can be one of the most arduous tasks in the hospitality sector. Those that have worked in hospitality know the struggle of trying to swap shifts with colleagues or request time off, especially when managers aren’t on top of issuing the rota in advance. Enter, artificial intelligence. As much as AI can be beneficial for customers, it also has immense power to transform and take pressure

off both the employee and manager experience. The cost of labour remains one of the most contentious issues with employees desperate for staff but not paying more to get them. To help this, restaurants can use AI to manage data and suggest simple operational actions for teams on the ground, enabling them to run venues more efficiently. For example, creating AI-generated action lists for front line teams as well as predictive ordering and prep lists and tasks for kitchen staff. In addition to this, AI serves as a transformative force in simplifying and streamlining HR processes, particularly in relation to payroll management. AI can automate payroll calculations with precision, ensuring accuracy and compliance with labour regulations. It can also predict peak periods, helping HR departments optimise staffing levels and allocate resources efficiently.

WASTE NOT, WANT NOT Using resources efficiently also means limiting waste. Restaurants in the UK produce almost 200,000 tonnes of food waste annually, costing the food industry £682 million. The equivalent of 320 million meals are thrown away every year by British restaurants, which is five-times its population. Variables like seasonality, sourcing and availability of produce have a significant influence on the environmental impact of the hospitality industry. By leveraging historical data analysis, artificial intelligence in the hospitality sector plays a pivotal role in streamlining inventory management and enhancing demand prediction accuracy. These AI-driven insights enable restaurants to implement demand-based ordering strategies, ensuring they stock precisely what is needed. This approach not only streamlines operations but is crucial in minimising food waste, aligning with the increasing societal emphasis on sustainability and reducing carbon footprints.

EMBRACING AI Granted, the prospect of AI service robots and automated processes can be scary, but the hospitality industry need not fear the rise of AI. Rather, it should embrace it as a powerful tool for progress or run the risk being left behind in this brave new world. AI benefits restaurateurs seeking enhanced experiences, takes pressure off of their already overstretched staff and can save the planet. As we stand on the precipice of this technological transformation, the recipe for success in the hospitality industry is clear—embrace AI, innovate, and elevate the dining experience for all.

Ex-Greene King Assistant Managers Open Second Hive Pub After £450k Investment Greene King Pub Partners has opened another Hive Pub, taking the total number of Hive Pubs to 43.

In line with the Hive Pubs concept, The Inn for a Penny has been transformed throughout with new lighting, furniture, decorations and flooring to create a modern and welcoming environment.

The Inn for a Penny in Carlton, Nottingham, has been transformed into a Hive Pub following a £450,000 investment.

Speaking about the opening of The Inn for a Penny, Franchisees Colin and Sandra Meakin said:

It will be operated by franchisees Colin and Sandra Meakin, who also operate The Hayloft in nearby Giltbrook – which was the eleventh Hive Pub Greene King opened. A husband-and-wife team, the pair had in the past worked together as Assistant Managers for Greene King managed hotels.

“We are delighted to be opening our second Hive Pub! “Taking on The Inn for a Penny enables us to grow our franchise pub business with the full backing and support of Greene King. We know how to deliver the Hive Pubs concept and also know that the model is successful. “We really look forward to bringing our own initiatives which have worked so well at other Hive Pub – The Hayloft – into The Inn For a Penny.”

NTIA Welcomes Announcement of Grass Roots Support Fund Following the announcement of the Grass Roots Support Fund from DCMS through the Arts Council. Michael Kill, CEO of the Night Time Industries Association (NTIA), expressed excitement about the newly announced NTIA Grassroots Music Fund. With a substantial £5 million allocation for grants of up to £40,000, this initiative is poised to have a significant impact on the dynamic landscape of grassroots music. Describing the fund as groundbreaking, Kill emphasised its potential to be an inclusive and dynamic resource for the grassroots music sector. He particularly commended the fund’s commitment to representing the diverse facets of the industry, distinguishing it from traditional approaches that focus solely on ‘live’ performances. In a departure from convention, the fund explicitly embraces participation from the electronic music and

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

club scene, acknowledging their crucial contributions to the cultural and artistic tapestry. This forward-thinking approach ensures that the fund remains relevant to the evolving landscape of music creation and performance. Kill also praised the fund’s holistic perspective, extending support beyond the spotlight of live performances. By giving due consideration to rehearsal spaces and recording studios—integral components of the grassroots ecosystem—the fund recognises the interconnected web of elements that sustain and nurture the grassroots music community. The NTIA CEO extended full support and encouragement to all prospective applicants, emphasising that the fund’s commitment to inclusivity, innovation, and comprehensive support aligns seamlessly with the values of the Night Time Industries Association. He expressed confidence that the fund will catalyse positive transformations within the grassroots music sector. 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 1 Mintel, Crisps, Savoury Snacks and Nuts, UK, Feb 2020 2 Lumina, CTP Average 09.01.22

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Issue 187

Journey Towards Sustainability: Top Considerations for Hospitality By Alex Smith, Co-Founder and Owner, FuturePlus (www.future-plus.co.uk) Sustainability is not a new concept for the hospitality industry; for years, businesses within the sector have championed locally sourced goods and produce, waste and water reductions, and other initiatives to minimise their environmental impact. However, as the concept of ‘sustainability’ continues to evolve, redefining our understanding of its meaning for the hospitality sector is crucial. There is considerable conversation around greenhouse gas emissions and businesses reaching Net Zero, and whilst addressing these issues is essential, it is important to note that sustainability is more than carbon footprints and renewable energy; it encompasses a comprehensive understanding of your impact across climate, environment, social, economic, and diversity and inclusion factors. A broad perspective ensures businesses can identify their opportunities, challenges, and risks and understand their influence not just on climate change, but also across environmental conservation, social responsibility, economic contributions, and inclusivity. Recognising, quantifying, and overseeing your social and environmental obligations is crucial, given the growing expectations from stakeholders, encompassing both staff and guests. There is a rising demand for a more comprehensive outlook, addressing social impact, workers' rights, equitable compensation, localised sourcing, and robust community involvement. Amidst the increasing regulations relating to climate and carbon, finding a balance that resonates with the company's values becomes imperative, ensuring effective communication of your actions to stakeholders. While many view sustainability through the lens of responsibility, it's equally important to recognise its commercial benefits. Beyond the ethical considerations, sustainability initiatives can significantly impact a hospitality business's bottom line. Indeed, since the ’70s, the common phrase ‘Reduce, Reuse and Recycle’ has focused on awareness, efficiency and decreasing waste. Reduced operational costs, increased efficiency, positive brand image, and heightened guest loyalty and staff retention are tangible commercial benefits of sustainability initiatives. We see time and again that embracing sustainability can lead to improved financial performance and a competitive edge in the market. Whether you are doing a little or a lot, the first step in establishing your baseline

becomes a key step in this journey. It involves evaluating where you are now, where you want to be in the future, and what needs to happen to get there. Prioritising impactful, achievable actions that align with your values will help employees and customers engage with the process. Setting an ambitious roadmap towards improvement and ensuring alignment with longterm goals sets a clear trajectory for sustained environmental, social, and economic progress, which can be aligned with your financial growth.

SO, WHERE TO START? Define your sustainability goals across five themes (Climate, Diversity & Inclusion, Social, Economic and Environmental) and consider issues such as: Energy Efficiency and Conservation, Waste Reduction and Management, Water Conservation, Resource Use, Sustainable Sourcing and Procurement, Communication and Community Engagement, Workers Rights and Pay, Diversity Policies and Procedures. 1. Assess current practices and identify the gaps. 2. State your ambitions. 3. Create a timebound sustainability action plan to help you meet your goals. 4. Measure and monitor progress - make sure to measure what is valuable to you and not just what is easy to measure. What is the impact you are after? 5. Look for ongoing support to help plan, educate and improve. 6. Look for ongoing support to help plan, educate and improve. Hospitality businesses that embrace a comprehensive approach, balance environmental responsibilities with social considerations, navigate evolving regulations, and effectively communicate their initiatives are meeting expectations and securing a resilient future in an increasingly conscientious marketplace. These businesses are setting the stage for a new era of responsible and impactful hospitality experiences, ushering in a future where sustainability isn’t just an option but an integral part of exceptional service.

Michelin Chef Launches Apprentice Academy At Dean Clough A Michelin-trained chef from Yorkshire has launched a new Hospitality and Catering Apprentice Academy at the historic Dean Clough Mill complex in Halifax. Matthew Benson-Smith, who prefers to avoid the limelight enjoyed by his celebrity peers, is dedicating his time to training, and empowering the next generation of aspiring chefs, future managers and craft bakers in an industry that is currently in a state of decline. Chef Benson-Smith Academy is a new practical training facility, purpose designed to educate and mentor intimate numbers of apprentices working for establishments across the UK. The government registered and approved independent training academy is now operating level 2 -5 training programmes tailored to the requirements of a broad range of workplace clients. Matthew Benson-Smith is a world-renowned figurehead who forged his culinary skills during his Michelin training at Ecole Lenotre Paris, Matthew made his mark in Yorkshire through helping convert Hazelwood Castle with his also renowned brother John Benson-Smith (ex-BBC MasterChef judge) before becoming Head Chef at Rudding Park Hotel. His career highlights include Senior Chef positions at the 5-star Landmark and Browns Hotels in London, World Curry Festival Host & Demonstrator UK & Malaysia and Chef to the UK Prime Minister. He also worked in new product development for M&S products. After becoming a Consultant Assessor/Examiner for City & Guilds of London Institute and a Consultant Assessor/Examiner for Highfield Qualifications, Matthew is pursuing his passion to deliver highly skilled pro-

fessionals for Hotels, Restaurants, Fishmongers, Butchers and Bakers. Matthew Benson-Smith was a Principal tutor and Director at the former cooking school at Dean Clough. He said, “For the hospitality industry. My father was a steel business entrepreneur in Sheffield and often hosted dinner parties from which I was raised to appreciate good food. Both my brother John and I have forged great careers in the industry, and I want to inspire young people to do the same. Certainly, the industry needs some positive injection after a turbulent few years throughout the pandemic and other economic events, and putting skilled and motivated individuals directly into the business is our objective.” “Dean Clough provides the prefect environment to help inspire our apprentices to be the best that they can. There is a special quality about the place with an ownership team that engenders strong family values and community spirit. Good public transport accessible by foot is also an important attribute given that our apprentices travel from all over the UK.” “The feedback so far from both employers and apprentices has been exceptional. Not only do they value the focused training they’re receiving, they also enjoy the culture and environment of Dean Clough Mills.”

Christmas Rail Strikes To Cost Hospitality £800 Million New strikes announced by Aslef will hit hospitality during the critical festive period and disrupt its busiest trading month UKHospitality Chief Executive Kate Nicholls said: “These strikes will hit hospitality businesses at the start of the critical festive period and will devastate trading during one of the busiest weeks of the year, costing the sector up to £800 million. “The ongoing rail dispute has already cost the sector £3.5 billion over the past year and a half and continues to disrupt businesses, prevent staff from working and interrupt families’ Christmas plans.

“I would urge all parties to get back round the table to resume negotiations and work urgently to reach a solution that avoids these devastating strikes, including following the lead of the RMT who have reached an agreement to avoid strikes over Christmas. “Hospitality businesses rely on revenue made during the busy festive period to see them through the fallow months of January to March, so it’s essential strikes during December are avoided. “The significant impact to trading that these strikes will cause reinforce the critical need for the Chancellor to extend business rates support at the Autumn Statement next week, to help businesses navigate and offset the damage of ongoing rail strikes.”

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

Natasha’s Law: Reflecting on the Past Two Years 20

CLH DIGITAL

Issue 187

By Simon Brennan, Senior End User Client Manager for Labelling and Specialist Print, Brother UK (www.brother.co.uk) FURTHER CHANGES AHEAD

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

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

THE STATE OF COMPLIANCE IN THE UK The initial response to the new law was positive, with Brother UK research finding that 100% of food industry businesses surveyed agreed it would make customers with food allergies feel safer. But while motivation to comply was there, businesses were faced to do so quickly. Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size, and sticking it to the packaging. So, what has this meant for compliance rates? A study carried out by Erudus, a market leading source for accurate allergy, nutritional and technical product data, found that more than half (54%) of PPDS1 food labels still failed to accurately declare the presence of allergen ingredients. One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text.

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

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

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

Marston’s PLC Appoints Justin Platt as New Chief Executive Officer remains in line with management expectations. As previously highlighted, the Group will announce its preliminary results on Tuesday 5 December 2023.

Marston’s PLC today announces that, having navigated the Company through the pandemic and more recently the challenging macroeconomic conditions, Andrew Andrea has agreed with the Board that he will step down as Chief Executive Officer with immediate effect. He will, however, be available to the business for a period to ensure a smooth handover of responsibilities.

William Rucker commented: “Andrew has worked for the Company for over 20 years and the Board thanks him for his valuable contribution, particularly in recent times, which has been one of the most challenging for our sector. He leaves with our very best wishes.

The Board wishes to take this opportunity to express its gratitude to Andrew for his commitment to the Group over his tenure, which extends over 20 years. The Board is pleased to announce that following an external process, Justin Platt has been appointed as Chief Executive Officer with effect from 10 January 2024. William Rucker, Chair, will support the management transition in the short interim period with the Executive team reporting directly into him. Justin has over 30 years’ experience in hospitality and consumer-facing businesses, having spent the last 12 years at Merlin Entertainments; most recently as Chief Strategy Officer and prior to that in a variety of operational leadership roles. Justin has a proven track record of delivering sustainable business growth through his clarity of strategic focus, a passion for enhancing customer experiences and a relentless focus on business results delivery. Justin’s combination of operational and strategic experience in multi-site leisure businesses equips him perfectly to lead Marston’s through the next phase of its development.Current trading

“Looking forward, I am very pleased to be able to announce the appointment of Justin Platt whose broad Consumer sector expertise, strategic acumen and prowess in customer experience at Merlin will be of great benefit to Marston’s at this stage in the Company’s journey.” Andrew Andrea commented: “I am extremely proud to have navigated Marston’s out of the pandemic as a focussed pub business and put in place a first-class management team who are achieving market outperformance. This is the right time for me to step down and I am confident the business is in great shape with strong future potential. I wish William, Justin and the whole team continued success in the future.” Justin Platt commented: “I am delighted to be joining Marston’s. The Company has massive potential and a passionate and talented team. I am really looking forward to working with the Board and the management team to deliver the sustainable business growth that will drive value for our shareholders.”

Stellar Lineup of Industry-Leading Speakers Added to Free From Food 2023 Agenda Free From Food 2023, the highly anticipated event focusing on the ever-evolving landscape of 'free from' products, is set to return to the RAI Amsterdam from 21 – 22 November 2023. As the excitement builds, the event organisers have announced new additions to the Conference Program, enriching the event with diverse perspectives and insights. This year, the program features three dedicated theatres – Free From Retail, Vegan & Plant-Based, and Supplier & Insights – each offering a dynamic array of informative sessions spread across the two-day event. Amongst the notable speakers set to grace the Free From Retail Theatre stage is Julianne Ponan, founder and CEO of allergen-free brand Creative Nature. Drawing from her own personal experiences and challenges from living with allergies, Ponan will lead two enlightening sessions during the event. The first session, 'The trends of the free-from industry and how to increase customer loyalty', will explore the evolving landscape in the 'free from' category, offering valuable insights on maintaining strong customer relationships. In her second session, 'The issues of 'May Contain' in the Free From sections! May Contain may as well say May contain Glass', attendees in the Supplier & Insights Theatre will be educated on the critical concerns surrounding 'May Contain' labels, delving into the imperative need for heightened awareness and stringent regulations in this area. In the Vegan & Plant-Based Theatre, Professor Atze Jan van der Groot from the Wageningen University & Research, will take centre stage to deliver an insightful session on 'How to make the best meat analogues?' This session promises to unveil cutting-edge methods in crafting meat analogues, revealing the underlying strategies aimed at emulating the intricate fibrous structure of meat. He will advocate for the exploration of alternative ingredients beyond the conventional realms of soy, pea, or wheat, emphasising the significance of ingredient diversity in shaping the future of meat analogues.

Furthermore, Winfried Muehling, Marketing and Communications Director of Pro Carton, will spearhead an insightful session in the Free From Retail Theatre on 'Cartonboard - leading the road to circularity', delving into the pivotal discussions surrounding the ongoing Plastic Packaging Waste Regulations (PPWR). This session will underscore the critical role of sustainable packaging solutions in realising the ambitious objectives outlined in the EU Green Deal. As well as an educational Conference Program set to leave visitors feeling inspired, The Free From Food 2023 Exhibitor List continues to grow. Bijenbaas will be advocating for sustainable beekeeping practices while empowering beekeepers in Ukraine, particularly women, through knowledge transfer, equipment support, and organic certification. Vamvalis Foods joins the lineup, boasting over 40 years of expertise in processing and packaging nuts, fruits, and seeds, alongside their wellreceived nut bar production. Additionally, Belgian company KPNI Foodie / TR-EAT will present its diverse offerings, including gluten-free, dairy-free, meat-free, sugar-free, soy-free, palm oil-free, vegan, and low-carb & keto range products. With a focus on prebiotic fibres from tubers and seeds, the company’s products aim to promote holistic health and well-being, catering to health-conscious consumers. Ronald Holman, Event Director of Free From Food 2023, said: “With an unparalleled lineup of speakers and sessions, Free From Food 2023 presents significant prospects for industry professionals and thought leaders, offering a unique platform for knowledge exchange, networking, and fostering innovation within the 'free from' sphere. We eagerly await the opportunity to host both exhibitors and visitors at our industry-leading event this November at the RAI Amsterdam.” 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/

Issue 187

CLH DIGITAL

Inflation Falls to 4.6% as Energy Prices Ease UK inflation fell sharply in October to its lowest rate in two years, mainly due to lower energy prices. Inflation fell to 4.6% in the year to October, down from 6.7% the month before, meaning a government pledge to halve inflation by end of the year has been met early. Observers have said the main reason inflation has fallen from a high of 11.1% in October 2022 is due to a fall this month in the energy price cap, which limits what suppliers can charge consumers per unit of energy. They also note the Bank of England’s decision to raise interest rates, in a bid to cool demand in the UK economy and slow price rises. Rates are currently at 5.25%, a 15-year high, which has pushed up mortgage costs but also meant higher savings rates. However, the Night-Time Industry Association (NTIA) have dismissed to fall as “Superficial Victory” and warn of a prolonged struggle ahead.

“The headline-grabbing numbers don’t tell the real story – operational costs and trading conditions for Nighttime Economy businesses continue to be a challenge. The struggle is far from over, and the clock is ticking on livelihoods.” “Behind the scenes, thousands of businesses are suggesting that the so-called victory won’t pay the bills. The stark truth is, if the government doesn’t act fast, job losses and closures are inevitable. It’s time for more than just statistics – it’s time for action.” As businesses navigate the challenging landscape, stakeholders call for swift and decisive action from the government in the coming Autumn budget to address the persistent issues on the ground. The fragility of the Night Time Economy underscores the need for a holistic approach that not only acknowledges statistical improvements but also delivers tangible and timely support to businesses facing unprecedented challenges.

While this signals a move in the right direction, it remains imperative to acknowledge the persistent challenges faced by businesses, particularly within the Nighttime Economy sector.

UKHospitality is calling for business rates relief for hospitality businesses to be extended for a further year, saving the sector £630 million, and for the business rates multiplier to be frozen, avoiding an inflation-linked rise of £234 million.

Despite this marginal improvement, businesses on the ground continue to grapple with high operational costs and precarious trading conditions. The Nighttime Economy sector, in particular, remains extremely fragile, with a prevailing sentiment that tangible relief is yet to materialise.

A recent survey of members revealed that 61% would raise prices if business rates bills rise in April. It also showed that 66% would reduce investment, 61% would reduce staffing levels, 42% would reduce opening hours and 22% would close sites.

The optimism surrounding the dip in inflation is tempered by the stark reality faced by businesses, echoing concerns that the positive trend has not translated into immediate alleviation of operational burdens. Many enterprises within the Nighttime Economy sector fear that livelihoods are at imminent risk, emphasising the urgency for government intervention to address the crisis comprehensively.

UKHospitality Chief Executive Kate Nicholls said: “While this significant decrease in inflation is encouraging to see, all of that will be put at risk if the Chancellor does not take action at the Autumn Statement to avert the looming business rates bill facing hospitality.

While the gradual decline in inflation rates signifies progress, there is a palpable consensus among businesses that tangible relief must extend beyond statistical improvements. Immediate and targeted support measures are deemed essential to safeguard businesses, jobs, and the overall economic vitality of the Nighttime Economy sector. Michael Kill CEO NTIA Says “This is no time to break out the champagne. For Night Time Economy businesses, it’s a warning sign of ongoing hardship, not a victory lap.”

“Almost a billion pounds of extra cost will be set upon the sector in April if the current relief scheme ends and rates increase with inflation. We already know from our members that the direct impact of that will be almost two-thirds putting up their prices, as they simply cannot absorb any additional costs. “The Chancellor can ensure this doesn’t happen and that we avoid an inflationary spike early next year by extending business rates relief for a further year and freezing rates. The decisions hospitality businesses make can really drive or curb inflation and we would urge the Chancellor to work with us to help deliver positive economic outcomes.”

Young’s Set to Acquire City Pub Group in £162m Deal UK pub operator Young’s has agreed a deal to buy competitor City Pub Group, which operates 50 venues across southern England in a £162mn deal, as the sector struggles to grow as high interest rates, energy costs and a squeeze on consumers have hit the sector hard. City Pub Group said it intends to recommend unanimously that shareholders vote in favour of the scheme. Under the terms of the acquisition, each City Pubs shareholders will be entitled to 108.75p in cash and 0.032658 of a new Young’s A Shares for each City Pubs share, valuing City Pubs at approximately £162m. This represents a premium of 46% to the closing price of 99 pence per City Pubs share on the last practicable date; and 65% to the volume weighted average closing price of 88 pence per City Pubs share over the three months ended on the last practicable date. Young’s chief executive Simon Dodd noted that both businesses had “performed well in a tough trading environment recently”, adding that the acquisition would “allow us to expand our estate through the addition of a complementary, high-quality pub and bedroom portfolio, with the potential for the benefit of significant operational synergies”.

The acquisition, which is set to close in the first quarter of next year, will give Young’s access to a primarily freehold estate in popular locations across London and south-east England of mainly wet-led pubs, and it will increase Young’s number of bedrooms by more than 25 per cent to 1,065 rooms. Clive Watson, founder of City Pub Group which has been listed on London’s Aim since 2017, said the board had initially rejected Young’s earlier approaches but after careful consideration decided the deal “significantly accelerates the value that could be realised in the short term by City Pubs if it were to remain independent”. “Young’s has closely followed the City Pubs estate for some time and holds City Pubs’ premium, wellinvested and wet-led approach in high regard,” the business said. “The transaction represents a rare opportunity to acquire a high-quality pub and bedroom portfolio of scale, allowing Young’s to increase its managed trading estate by 50 pubs to 279 pubs. Young’s notes City Pubs head office costs in the 52-weeks ended 25 December 2022 of £5.6m and believes it will be able to integrate the two estates, and operate the incremental pubs and bedrooms, with very limited additional overheads. City Pubs’ predominantly freehold portfolio of premium, individual and well-invested pubs and bedrooms presents an attractive opportunity for Young’s to drive future growth.

Wet Weather Softens Hospitality Growth In October Britain’s leading hospitality groups saw year-on-year growth slow to 3.2% in October amid widespread poor weather, the new CGA RSM Hospitality Business Tracker reveals. It is a 13th consecutive month of like-for-like growth for managed restaurants, pubs and bars. However, it represents a slowdown from a 5.9% rise in September, when brighter weather encouraged consumers out to eat and drink. By contrast, Storm Babet and the early stages of Storm Ciarán kept some diners and drinkers at home for periods in October. The Tracker, which is produced by CGA by NIQ in partnership with RSM UK, shows a brighter month for pubs, with fans watching the Rugby World Cup helping to lift sales 5.0% above October 2022. Managed restaurants had a softer month with growth of only 2.7%, while the bar segment endured another difficult month, with sales down by 7.8%. For the 18th month in a row, groups achieved better growth in London than the rest of the country, the Tracker shows. Like-for-like sales within the M25 rose 4.8%, compared to 2.7% elsewhere. Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “Thirteen successive

months of year-on-year growth amid a cost of living crisis is encouraging, but there is no escaping the fact that rises are being driven by price rises and remain below inflation. The weather made for challenging trading conditions in many parts of the country, offsetting boosts from occasions like the Rugby World Cup and Halloween. Consumer demand for hospitality remains high, but venues will have to be at the top of their game to achieve real-terms growth over the crucial run-in to Christmas.” Paul Newman, head of leisure and hospitality at RSM UK, said: “With poor weather in October to blame for much of the slowdown in eating and drinking-out growth, the sector will be desperate to see an end to the wet weather that has continued to hamper sales in the first half of November. The lead up to Christmas is a key trading period for hospitality but economic headwinds are dampening festive plans. Cuts to corporate funded Christmas parties combined with consumers tightening purse strings, the continued threat of rail strikes and the looming end to business rates support in March will come together to create considerable financial strain on businesses in the months ahead. The Chancellor needs to step up and use the Autumn Statement to provide renewed support for the hospitality sector which could otherwise see a swath of jobs being lost in the New Year.”

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

CLH DIGITAL

Issue 187

How Asian Restaurant and Takeaway Awards Has Started A Silent Revolution in the UK's Asian Restaurant Industry In recent years, the Asian restaurant industry in the UK has experienced exponential growth, with a wide variety of cuisines and flavours captivating the palates of British diners. Amidst this culinary renaissance, the Asian Restaurant and Takeaway Awards (ARTA) has emerged as a significant event, transforming the industry landscape. In this article, I will delve into why ARTA has become such a momentous occasion for Asian restaurants in the UK, exploring its historical context, current trends, and potential future implications.

restaurants have invested in online ordering systems, delivery services, and mobile apps. This has allowed them to reach a more extensive customer base and cater to the evolving preferences of modern diners.

SUSTAINABLE PRACTICES ARTA has drawn attention to the importance of sustainability within the Asian restaurant industry. Many establishments now focus on using locally sourced ingredients, reducing food waste, and adopting ecofriendly practices. This shift towards sustainability demonstrates a commitment to the environment and resonates with conscious consumers who are increasingly concerned about the impact of their dining choices.

HISTORICAL CONTEXT: THE RISE OF ASIAN CUISINE IN THE UK Before delving into the significance of ARTA, it is essential to understand the historical context that has contributed to the rise of Asian cuisine in the UK. Over the past few decades, there has been a significant increase in immigration from countries across Asia, particularly India, China, and Bangladesh. This influx of immigrants brought their rich culinary traditions, establishing a vibrant Asian restaurant scene in the UK. The popularity of Asian cuisine can also be attributed to the growing interest in international flavours, cultural diversity, and the advent of globalisation. British diners have become more adventurous in their culinary choices, seeking unique and authentic experiences. The Asian restaurant industry has seized this opportunity, providing many flavours and dining options that cater to a wide range of preferences.

favourite Asian restaurants and takeaways. This will enable customers to voice their opinions and create a sense of ownership and involvement within the community. By involving the public, ARTA has fostered a deeper connection between Asian restaurants and their customers, leading to increased loyalty and support.

ARTA: CELEBRATING EXCELLENCE IN ASIAN FOOD

CURRENT TRENDS: THE IMPACT OF ARTA ON THE ASIAN RESTAURANT INDUSTRY

In 2017, the Asian Restaurant and Takeaway Awards (ARTA) was launched to recognise and celebrate the exceptional culinary talent within the UK's Asian restaurant industry. ARTA serves as a platform for Asian restaurants and takeaways to showcase their skills, creativity, and commitment to delivering outstanding dining experiences.

Since its inception, ARTA has profoundly impacted the Asian restaurant industry in the UK. Let's explore some of the current trends and implications brought about by this significant event:

PROMOTING COMPETITION AND EXCELLENCE

ARTA has prompted Asian restaurants to elevate their dining experiences beyond serving good food. Restaurants now focus on creating memorable experiences through innovative menus, stylish interiors, and attentive service. This shift has led to a more holistic dining experience, where customers are satisfied with the food and the overall atmosphere and ambience.

ARTA has brought a new level of competitiveness to the Asian restaurant industry, encouraging establishments to innovate and improve their offerings continuously. By fostering healthy competition, ARTA has driven restaurants to push boundaries, experimenting with flavours, presentation, and techniques, ultimately raising the overall quality of Asian cuisine in the UK.

RECOGNISING DIVERSITY AND AUTHENTICITY One of the critical strengths of ARTA is its recognition of the diverse range of Asian cuisines. From Indian curries to Chinese dim sum and Thai street food, ARTA celebrates the authenticity and unique flavours that each cooking brings to the table. This inclusivity allows for a truly representative event that acknowledges the contributions made by various Asian communities in the UK.

ENGAGING THE PUBLIC ARTA actively engages the public by allowing them to vote for their

FUTURE IMPLICATIONS: THE LONG-LASTING EFFECTS OF ARTA Looking ahead, ARTA will likely have a lasting impact on the Asian restaurant industry in the UK. Here are a few potential future implications:

CONTINUED INNOVATION ARTA has ignited a spirit of innovation within the Asian restaurant industry that will likely endure. Restaurants will continue experimenting with flavours, presentation, and cooking techniques, keeping the industry dynamic and exciting. This constant innovation will ensure that Asian cuisine remains at the forefront of the culinary scene in the UK.

STRENGTHENING CULTURAL EXCHANGE

ELEVATED DINING EXPERIENCES

FUSION AND MODERNISATION To stand out from the competition, many Asian restaurants have embraced fusion cuisine and modernisation. By combining traditional Asian cuisine with contemporary cooking techniques, they create unique and exciting dishes that appeal to a broader audience. This trend has attracted younger diners and encouraged a more diverse customer base to explore Asian cuisine.

EMBRACING TECHNOLOGY AND DELIVERY ARTA has also spurred Asian restaurants to embrace technology and adapt to the changing dining landscape. With the rise of food delivery platforms and the increasing demand for convenient dining options,

ARTA serves as a platform for cultural exchange, bringing together people from different backgrounds to celebrate Asian cuisine. This event not only showcases the diversity of Asian cultures but also fosters understanding and appreciation among various communities. As ARTA continues to grow, it will further strengthen cultural ties and promote a sense of unity within British society.

ECONOMIC GROWTH AND JOB CREATION The success of ARTA may contribute to the overall growth of the Asian restaurant industry in the UK, leading to increased employment opportunities. As more restaurants strive to meet the high standards set by ARTA, they require skilled chefs, servers, and support staff, thereby boosting local economies and providing job opportunities for individuals with a passion for Asian cuisine.

CONCLUSION The Asian Restaurant and Takeaway Awards (ARTA) has undoubtedly become a significant event for the Asian restaurant industry in the UK. By celebrating excellence, promoting competition, and engaging the public, ARTA has revolutionised the way Asian cuisine is perceived and experienced. ARTA continues to shape the industry through its current trends and potential future implications, driving innovation, fostering cultural exchange, and contributing to economic growth. As ARTA grows in stature and influence, it will undoubtedly solidify its place as an indispensable occasion for the Asian restaurant industry in the UK.

Bidfood Appoints New Business Development Controller For Hotels And Restaurants Bidfood has recently revealed the appointment of Vicki Philpott as Business Development Controller for Hotels and Restaurants. Vicki will be responsible for leading the national sales teams in representing and further strengthening the businesses support within these important sectors Vicki brings with her a wealth of experience, particularly from a supplier perspective. Having begun her career with Diageo almost 25 years ago, since then, Vicki has also undertaken roles within notable companies such as Molson-Coors, Twinings, Mars and most recently, Hain Celestial. As well as bringing with her an excellent understanding of the industry, Vicki is a strong advocate of diversity and inclusion, championing industry networking programmes such as

Women in Wholesale which recently rebranded as Diversity in Wholesale. Talking about her new role, Vicki commented: “The last few years have been challenging for hotels and restaurants, however I’m optimistic that as we approach 2024 the sector will continue to flourish and bring with it a number of opportunities. “My passion for the foodservice industry has always been at the forefront of the work I do and I’m extremely excited to have joined Bidfood. This role will allow me to put my existing relationships and knowledge to good use, whilst working with the team to continue the outstanding work they do to deliver service excellence and help our customers grow.”

Freeze Business Rates And Extend The Current Rates Relief Packages As Stealth Costs Set To Hit Paul Newman, head of leisure and hospitality at RSM UK: ‘The hospitality industry is currently grappling with stealth costs it has no control over due to high inflation. Planned inflation-linked rises in business rates, rent reviews tied to the Retail Price Index (RPI) alongside National Living Wage increases will all come together in April next year to cast a shadow over the viability of bars, pubs and restaurants across the UK. ‘We know the golden quarter is going to be tough for the hospitality sector this year, with four out of ten Brits planning on cutting back on socialising this

Christmas*, which is a significant blow during the busiest trading time of year. ‘With headline inflation rates expected to fall quite dramatically over the coming months, consumers will be less sympathetic to the price rises that businesses will have to charge to cover the further cost increases set to be inflicted on the sector. The Chancellor should use the Autumn Statement to freeze business rates and extend the current rates relief packages to help the hospitality industry survive the current high inflationary environment and stimulate growth in 2024.’

Restaurant Market Growth Remains Behind Pubs as Outlet Decline Hinders Recovery Issue 187

CLH DIGITAL

achieve value growth of 9.0% in 2023 and set to open a modest, yet significant 1.1% more outlets.

The UK restaurant market is forecast to reach a value of £18.7 billion in 2023, marking a growth of 5.2% and positioning the sector 2.6% behind its pre-pandemic value, latest research from Lumina Intelligence UK Restaurant Market Report has shown.

Brands are adapting by driving recovery with more mergers & acquisitions activity, making operational efficiencies and aligning themselves with consumer trends in products and experience. Restaurant menu management tactics are evolving to balance consumer demands with cost control as operators must, of course, navigate price increases without deterring customers. Menu price inflation, a boost in meat-free dishes and lower-calorie additional courses are key menu strategies in 2023. Using premium ingredients, exploring ‘kitchen tourism’ to appeal to the appetite for international cuisine, and adding more ‘veggie-centric’ dishes are leading trends across menus.

Although operators are struggling to boost volumes, penetration has remained flat-year-on-year ‒ seeing restaurants lose share of the total eating out market and leaving growth behind that of pubs & fast food outlets. Restaurant players are, inevitably, more exposed to the impacts of cautious consumer spending, rising staff costs with the new national living wage, and ongoing cost hikes for food, ingredients and drinks. The unsettling decline in the number of outlets continues to dampen recovery in the restaurant market, with an average of eight sites each week forecast to close in 2023. This equates to a total of 27,020 site closures ‒ around 4,000 fewer than in 2018. Challenging trading conditions are not the sole cause of these closures: overexpansion in some areas of the restaurant market has also played a part.In 2023, closures are being driven by independents, as branded restaurants are navigating the challenging conditions more successfully. Indeed, this segment is predicted to

As the economy continues to recover the future looks brighter, with a market value of £19.5 billion forecast for 2026 ‒ underpinned by a continuing stronger performance from branded restaurants. Over the next three years, interest rate reductions and average earnings outpacing inflation are expected to boost consumer spending power. However, restaurant market growth is forecast at 1.4%, sitting behind the total eating out market growth of 2.6%.

Historic Chef Competition International Salon Culinaire Opens For Entries International Salon Culinaire, which is taking place on 25-27th March 2024 at ExCeL London, has opened for entries with more than 100 live and static competitions taking place over three days.

chef at The Ritz London; Will Torrent, senior brand development chef at Waitrose & Partners; Michelin-starred chef and consultant Daniel Galmiche and Cherish Finden, pastry chef and judge on Bake Off: The Professionals.

The Skills Theatre will allow aspiring and student chefs to demonstrate their skills in live competition and provide a platform to showcase their talents and refine their skills essential for their career growth.

The competition is once again supported by Compass Group UK & Ireland as headline partner. Nick Vadis, culinary director and Compass Group, added: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers.

Salon chef director Steve Munkley commented: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.”

“The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”

Judges for the 2024 edition of Salon Culinaire include John Williams MBE, executive

Food Delivery Companies Urged To End Unchecked Account Sharing “Unchecked account sharing places the public at risk, enables – and therefore encourages – illegal migration, and leads to the exploitation of workers. That’s why I’m calling on these companies to end the use of unverified substitution.”

Food delivery firms have been urged by the government to conduct checks on all delivery drivers, to protect the British public and prevent illegal working. Immigration Minister Robert Jenrick has demanded Uber Eats, Deliveroo and Just Eat end the practice of unchecked account sharing, known as ‘substitutions’, by implementing stricter controls.

“We’re taking the action needed to safeguard the British public and prevent the scourge of illegal working. It is critical these companies work with us to achieve this.”

Under the current model, food delivery companies allow account holders to substitute deliveries to multiple people who are not checked by the companies. This means customers have no way of knowing whether the person who hands over their order has been properly vetted, and the delivery companies do not know if the delivery driver has the right to work in the UK. In a letter from Minister Jenrick to online food delivery platforms (PDF, 107 KB, 2 pages) to each company, ahead of a meeting with them today (14 November), the Minister called for the practice to end, warning that the substitution business model is enabling illegal working, allowing exploitation and putting the British public at risk.

The government is calling on firms to introduce stricter vetting measures to make sure people representing each company are allowed to work in the UK, and do not have a criminal record.

Image by senivpetro on Freepik

Immigration Enforcement teams have already ramped up action targeting illegal working in the food delivery sector, conducting over 250 enforcement visits and making over 380 arrests involving food delivery drivers so far this year.

Immigration Minister Robert Jenrick said:

The Home Office has led engagement with Uber Eats, Deliveroo and Just Eat over recent months. In August, an agreement was secured with the businesses to strengthen existing recruitment processes and improve awareness of illegal working in the UK.

“When someone orders a takeaway to their home, they deserve to know that the person arriving at their door has been properly vetted and is who they’re expecting.”

The government will continue to work with the food delivery sector to build on this cooperation and prevent illegal working.

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

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

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Issue 187

Spirits and Mixers in the UK On-Trade: A Soaring Success Story the whole spirit category. Figures for the latest quarter meanwhile show sales have rocketed by 51% since the equivalent three-month period in 2019.

GIN BOOM Since 2016, the number of gin distilleries in the UK has tripled in size, with Gin becoming the "it" spirit of recent years. Gin continued to be popular despite the disruption in the previous two years, as indicated by the Wine and Spirit Trade Association's (WSTA) report of a 22% increase in sales from the previous year, in particular with the growing popularity of subsegments of flavoured gin capturing consumers' interest and fuel impressive growth.

PREMIUM IS KING

In the dynamic landscape of the UK hospitality and licensed trade, there's an enduring star that continues to captivate patrons and drive business growth: spirits! From classic spirit & mixer, from cocktails to innovative creations, spirits have cemented their position as the cornerstone of this thriving industry. It would be fair to say that the on-trade category has not been without its recent “challenges, the disruption of Brexit, the closure of the industry due to Covid, and the current economic climate, however, there are bright spots on the horizon, spirits continue to grow in popularity in the UK - generating £12.4 billion GBP (£) alone last year. Furthermore, the UK has a strong and vibrant hospitality sector, irrespective of the challenges, with spirits being an integral part of our socializing and drinking culture.

they will agree telling you that consumers are ‘drinking better, not more’ They want quality, authenticity and taste! This shift in preferences can be attributed to the rising consumer awareness about the production process and ingredients used in spirits. Customers are also becoming more adventurous in their choices, exploring different types of spirits, and flavoured spirits.

WHISKY A heavyweight in the spirits category, As more distilleries are emerging, more products are being blended and aged in casks whisky brands have started adding new innovative and stimulating flavours and textures like Sherry into their age-old favourites to augment the taste. It is helping them to attract more new and younger customers.

In fact, a recent survey revealed that 62% of leaders say they feel optimistic for their businesses over the next 12 months, according to the new Business Confidence Survey from CGA by NIQ and Fourth.

TEQUILA’S TIME TO SHINE According to industry experts, tequila will become the most popular alcoholic beverage over the next few years. Several premium brands of tequila have introduced their product offering customers to choose from a wide range of brands. It is ideal for tequila enthusiasts. Tequila is no longer viewed as a shot drink or just used in margaritas. Now, cocktail creators are showcasing the versatility of agave spirits in a variety of drinks. It is the ideal time to learn about this modest and exceptional Mexican spirit because there are an increasing number of Tequila-specific bars and Mexican-themed establishments, as well as grocery stores in London that offer a wide range of Tequila. According to the WSTA, UK consumers purchased more than 1.5 million bottles of Tequila in shops and supermarkets in the year to 11 September 2021.

RUM The market for Spirits is also expected to show a volume growth of 4.0% in 2024. This trend is not just a statistical anomaly; it reflects a broader shift in consumer preferences and the industry's adaptability. This has created a favourable environment with customers maintaining a loyalty to mainstream brands but at the same time showing an increasing interest in premium and craft spirits, seeking unique and highquality products that offer a distinct flavour profile and often “provenance”. If you ask most licensees,

SHAKING UP THE MIXERS MARKET Behind every great spirit there lies an unsung hero – the mixer. Mixers play a pivotal role in the hospitality and licensed on-trade sectors in the UK, enhancing the drinking experience, offering versatility with different spirits, and continuously innovating to create new and exciting flavours. While spirits provide the backbone of many iconic cocktails and drinks, mixers are the secret ingredient that elevates these concoctions to new heights. They do more than just dilute or lengthen a drink; they bring unique flavours, effervescence, and balance to the beverage. Whether it's the fizz in a sparkling tonic water, the zing of ginger beer, or the tartness of a citrusy mixer, they enhance the sensory experience, making it more enjoyable and refreshing.

CGA’s On Premise Measurement (OPM) service indicates that mixer sales totalled £109.8m in the last quarter. While the mixers category has generally struggled, premium brands have bucked the trend.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, Europe, Middle East and Africa (EMEA), said: “Leaders’ optimism levels are impressively high at such a difficult time for UK businesses and consumers.

According to data from statista, by 2027, 55% of spending and 20% of volume consumption in the Spirits market will be attributable to out-of-home consumption (e.g., in pubs bars and restaurants), with volume expected to amount to 350.90m L by 2027.

Furthermore, as consumers become more health conscious are consuming less alcohol but of premium quality.

One of the standout features of mixers is their remarkable versatility. They're not limited to a single spirit; instead, they complement a wide array of alcoholic beverages, allowing for endless creativity behind the bar.

Additionally, the proportion of leaders feeling confident about the hospitality market in general has climbed to 45%, demonstrating a ‘welcome vote of confidence’ in the sector despite pressure on consumers’ disposable income.

“It’s encouraging to see businesses of all sizes looking to the future with such confidence, and with strong underlying demand for pubs, bars and restaurants, the outlook is good.

Data from the wine, beer, and spirits sector indicate that luxury and premium quality alcoholic beverages have started to become the core elements of postpandemic drinking. According to Bacardi's report on cocktail trends for 2022, 50% of bartenders worldwide said that customers are choosing more premium drinks.

While drinking Rum you can feel that time flies away!

Premium packaged mixers accounted for 62.0% of all packaged mixer sales in the last quarter—a rise of 2.3 percentage points in just 12 months. This has largely been driven by growth in rate of sale, with the average outlet generating £1,057 in premium packaged mixer sales over the quarter, up by 0.4% yearon-year. While this is still some way short of the 8.8% growth in the wider soft drinks category, it compares favourably with the total packaged mixer segment, and CGA’s data shows around 63,000 licensed premises now stock at least one premium brand. “Our research emphasises the value of premium mixer consumers to On Premise operators and suppliers,” says Matthew Meek. “Many of them are ready to spend and experiment on nights out, which means they’re potentially open to in-venue activations and promotions. But with discretionary spending under strain, these consumers are also increasingly demanding about getting full value for their money. Venues have to deliver consistently excellent serves and experiences in mixed drinks and all other categories if they are to keep people coming back.”

FESTIVE SPIRIT: THE HOLIDAY BOOST

Rum sales last year smashed through the £1bn-ayear barrier in the On Premise thanks to dynamic new brands and flavours and surging interest from younger consumers.

Spirits and mixers experience a surge in demand during the festive season. The UK's love affair with seasonal cocktails and timeless classics spikes during the holidays and New Year's celebrations. From mulled wine to champagne cocktails, the possibilities are endless.

CGA by NielsenIQ’s trading data revealed total rum sales were worth just over £1bn in the last 12 months in the On Premise, and now makes up 13% of

The festive season is a golden opportunity for ontrade establishments. By curating a special festive cocktail menu and promoting it effectively, bars and

restaurants can significantly boost their sales.

CONCLUSION The spirits and mixers segment in the UK on-trade is riding high on a wave of success, with a decade of remarkable growth and unwavering popularity. As consumers continue to seek unique and memorable drinking experiences, on-trade establishments have a golden opportunity to capitalize on this trend. By embracing the versatility of spirits, celebrating both mainstream and craft offerings, and tapping into the festive spirit, businesses can raise their glasses to a prosperous future in the spirits and mixers market. Cheers to the art of mixology and the craft of hospitality!

Marketing and Product Promotion Tips To capitalize on the growing popularity of spirits and mixers, here are some actionable marketing and product promotion tips: 1. Craft a Unique Cocktail Menu: Create a seasonal cocktail menu that showcases both classic and innovative drinks. Consider offering limited-time promotions and exclusive cocktails to entice customers. 2. Engage on Social Media: Utilize social media platforms to showcase your drinks and interact with customers. Share cocktail recipes, behindthe-scenes content, and customer testimonials to build excitement. 3. Training and Knowledge: Ensure your staff is well-versed in the world of spirits. Knowledgeable bartenders can make recommendations and provide a personalized experience. 4. Collaborate with Distilleries: Partner with craft distilleries for exclusive events, tastings, and promotions. Collaborations can attract a dedicated customer base. 5. Loyalty Programs: Implement a loyalty program to reward repeat customers. Offer discounts, free drinks, or exclusive access to events.

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Tableware

Issue 187

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 187

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 187

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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Festive Buyer's Guide

Issue 187

Award-Winning Cornish Pork - From Our Family To Yours! START THE PREPARATIONS EARLY AND SAVE!

Leave a comment requesting your preferred delivery date - we'll do our best to get your meat to you on or very near that day.

Our popular early bird Christmas Hamper Offer is back, helping you spread the cost of Christmas and get some of your food shopping done in advance. Order before the end of November and specify a delivery date closer to Christmas. Enjoy the feeling of preparedness as you anticipate the arrival of those all-important pigs in blankets! We have a large variety of hampers to choose from in either 'Luxury for two' or 'family sized', with a choice of smoked or unsmoked pork, and gluten free chipolatas and sausage meat stuffing available too. All you have to do is decide which one is right for you and your guests this Christmas! Enter the code HAMPEROFFER at checkout to receive 20% off. Usual delivery charges apply (free on orders over £100).

ARE YOU COMING TO THE CORNISH FAIR THIS MONTH?

Visit The Christmas Shop www.primroseherd.co.uk/onlineshop/christmas/

One of our favourite weekends of the year falls on the 18th & 19th November, when The Cornish Winter Fair takes over the Royal Cornwall Showground at Wadebridge. We use this as an opportunity to catch up with friends and colleagues in the food and farming business, and do a little Christmas shopping ourselves...

WE WON BIG AT THE NATIONAL CRAFT BUTCHERS AWARDS!

There's so much lovely Cornish produce under one roof, as well as the Prime Stock show of course. Entry and parking is free, and it's a great day out for the whole family. See you there!

We were thrilled to pick up not one, but five accolades at The National Craft Butchers Awards last month, coming home with one Gold, three Silvers and a Bronze award for our Cornish pork products. The biggest winners were our Chorizo sausages which picked up the Gold for their superb texture and flavour.

Pick up quality local meat direct from our butchery

All the more reason to take advantage of our Hamper Offer and treat the family to award-winning pork this Christmas!

You'll find us on Lighterage Hill in Newham, less than five minutes drive from the city centre and a short hop from the A39. We have a full range of Cornish pork available, including our award-winning Hog's Pudding. Ask us about our Westcountry beef too! We're a working butchery and ask that you call ahead so that we can prepare your order for you, but we're happy to come to the door with anything from a pack of sausages to a selection of BBQ favourites, or a large roasting joint for the weekend! Give us a call on 01209 821408 or email us at primroseherd@tiscali.co.uk

REAL Vanilla is the Best Gift of All Make Profitable Adjustments to 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 in this feature.

What Makes Wicker Such A Good Choice? There are many key benefits to selecting sustainable wicker for your packaging and display options due to its environmentally and socially responsible nature. It’s a natural renewable resource, growing quickly to replenish what is depleted, unlike non-renewable 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.

Your Wine List This Festive Period

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

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

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

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

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

CLH DIGITAL

Issue 187

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 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.

ECO-CRACKERS 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

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.

DRESSING THE TABLES 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. 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.

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

CLH DIGITAL

Issue 187

Festive Buyer's Guide

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

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

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

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

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

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

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

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

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

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

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

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

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

New Forest Shortbread

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

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

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

CLH DIGITAL

Issue 187

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

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

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 187

CLH DIGITAL

How To Win The Payment Generation Game

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

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

MOBILE FIRST - PAY BY BANK KEY FOR GEN-Z Propelled by an acceleration in the already existing shift from cash to contactless digital and mobile payments during the pandemic, there is a rapidly growing interest and excitement from consumers in using alternative payment methods (APMs) such as Buy Now Pay Later (BNPL), crypto, and Pay by Bank. This is especially true for younger consumers. According to a global survey by card issuing platform Marqeta, 77% of UK Gen Z respondents feel confident enough with contactless payments to leave their wallet at home and just take their phone. When it comes to increasing appeal to younger consumers, mobile-based payment schemes are critical. With this in mind, Pay by Bank, whereby customers pay by simply scanning a QR code and opening their mobile banking app, is not only appealing to consumers thanks to its simplicity, but more convenient and cost-effective for businesses too. For example, with Pay by Bank, which removes the use of credit and debit cards from the transaction, there are zero interchange and scheme fees. As such, businesses can make substantial savings on every transaction. Furthermore, there’s no need to clutter payment devices with third-party apps as no additional downloads for Pay by

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

AGE DOESN’T ALWAYS MEAN TRADITIONAL Older generations, especially those over 65 years old, have seen significant changes to technology, consumerism, and payment options over their lifetime. In a global survey by FIS, 71% of baby boomers (those born between 1946 and 1964) reported being more comfortable using the same payment methods they’ve always used, such as cash, credit cards and debit cards. Having an array of more common payment methods available for consumers to choose from is therefore crucial in striking the right balance. However, FIS’ research also found that nearly half of baby boomers say they also like to stay up to date with the latest payment methods. Catering to these customers could also require a similar mindset and payment set-up needed to appeal to more mobile-inclined Gen-Z consumers.

DON’T FORGET CASH Finally, with cash still the second most popular payment method in the UK, after debit cards, UK Finance data suggests inflation and the rising cost-of-living has meant many people are making greater use of cash to manage budgets compared to just a few years ago. With the total number of cash payments made in the UK during 2022 reaching 6.4 billion, businesses should be mindful of physical money’s continuing importance in the payment mix. Ultimately, with a cost-of-living crisis in full swing and customers increasingly more discerning about their spending, all businesses need to focus more than ever on delivering a superior customer service – whatever this looks like for the consumer. In the pursuit for speed and convenience, ensuring you are equipped to accept any payment, by any method, is key to pleasing every consumer, no matter their age.

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

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

CardsSafe specialises in food and bar tabs. Their wireless system makes the process professional and secure and helps venues to upsell by allowing tabs to be kept. CardsSafe is a proven and genuine deterrent for walkouts and chargebacks. It enables staff to upsell, increases trust between the venue and customers, and is why over 5000 brands, including Young's pubs, Hilton Hotels, Lord's Cricket Ground, and many independent restaurants and bars, utilise the system. With more and more contactless, chip & pin or phone sales, it is less likely that customers will be offered to run a tab. However, according to VISA, venues that encourage running tabs will have at least 30% higher takings than those that do not. Interestingly, it has never been illegal to retain cards. What was unlawful was to allow customers to drink alcohol on credit, i.e., run a liquid tab. However, the Blair

government repealed this in the latest licensing act, so keeping food and bar tabs is legal. CardsSafe does not store payment details, so is GDPR compliant. Customers' bank details are safe, and it is safer for the card to be placed in a CardsSafe box than left in a till or folder behind the bar. To ensure that the bank card is not stolen or expired, staff can run a 1p charge against the card before a tab is opened. The EPOS system will alert you if the card has expired or has been reported stolen. At just £9.95* + VAT per unit per month rental, CardsSafe pays for itself. The question is, can you afford not to have CardsSafe as a part of your business? Please visit www.cardssafe.com or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers.

CLH DIGITAL

Issue 187

Hospitality Technology

Technology To Enhance Hotels Sustainability the hotel looking for rooms to clean. Monitoring “Make Up Room” and “Do Not Disturb” signals (MUR/DND) in a centralised system help increase the overall efficiency as teams can be assigned to those parts of the hotel that require more immediate attention. Combining this information with room occupancy and access controls enhance guest privacy and provide deeper knowledge of how our hotels work, for example giving information on how much time it takes to clean each room.

The last few years has been one of the hardest periods, if not the hardest, for the hospitality industry worldwide. Lockdowns, staffing issues, war on the European Continent and unprecedented energy costs have all put pressure on the on the industry. When looking at reducing operating costs in a hotel, optimization comes as a very handy word; optimize labour, optimize training, optimize energy, optimize maintenance…but we many times fail to address the way to achieve this “optimization”.

Another big cost centre control systems help reduce drastically is Maintenance, as these solutions allow the use of predictive and preventive policies. Sorting issues before they become fatal or even before they appear decreases the amount spent in replacing broken units (for example AC units) but also minimizes the risk of refunds to guest because things are not working or because there has been an AC leakage nobody noticed before.

As in life, information is the starting point to approach the problems we aim to solve, so gathering information about what is going on in our building becomes essential to optimize the way the building – our hotel – works. Once we have the information, we need to actually control those variables to be able to change them, and this is where technology can really make a difference. Starting with the rooms, sharing information between the hotel PMS (such as if the room is booked for that day or if the guest has already checked-in) and the HVAC control system (room occupancy for example) help reduce energy waste to a minimum as the AC will only turn On when the room is occupied and the guest is checked-in, but not if the hotel staff gets in the room before the guest has arrived to the hotel. This can be applied to all room controls (lighting, TV, sockets…) but also to common areas, and bearing in mind energy accounts for 3 to 6% of an average hotel running costs, eliminating energy waste can really make a difference. Following on to the hotel staff, housekeeping is many times overlooked with teams left to wonder through

A robust long-lasting control system combined with a Building Management System (BMS) that integrates with our hotel’s PMS is vital to get to know how our building operates to optimize all those little things that end up costing several thousand every year. These are the type of solutions Zennio develops and delivers in over 100 countries, helping hotels all around the world become more efficient and sustainable and supporting all projects locally and remotely to make sure everything works every day. For further information see the advert on the facing page.

Retail POS Needs And Wants: Data, Security And The Best The Market Has To Offer

By Jay Kim, Managing Director of BIXOLON Europe GmbH

It’s no secret that point of sale (POS) systems and receipt printing are crucial to retailers and hospitality businesses. Without them, they cannot enable sales effectively and grow their businesses optimally. In fact, to say they are important, for many, is an understatement. Especially when you consider their strategic importance to not only drive sales efficiency; but to track and record sales data, and provide an optimum customer experience. What is more, within this, retailers and their customers have many different needs when it comes to managing and accepting payments. So, as the market evolves and businesses grow, what should retail and hospitality organisations consider when deploying POS systems and related technologies? Jay Kim, Managing Director, BIXOLON Europe GmbH explains what the retail market, and wider value chain, needs to consider when exploring options that enable retail sales more effectively.

POS NEEDS VS WANTS Within busy retail and hospitality environments it is vital that POS systems are “always on” and that these systems do not experience downtime. Simply put: failure to execute transactions can lead to lost revenue and a poor customer experience. Therefore, when purchasing these kinds of technologies, retailers typically consider an array of important factors. This includes network connectivity options; the performance of POS systems; how these system looks aesthetically when installed; how they integrate into the business; and the price of the investment. Additionally, with the need to keep up-to-date with the latest technology trends and requirements, many retailers are turning away from only using Serial or Parallel connectivity for printers. Instead, they are and moving to Ethernet, USB, Bluetooth and WLAN for integration with tablets and other peripherals as part of POS systems. Since technology has always been central to buying decisions, many retailers now build their hardware solutions around their software – whether this be a simple payment solution for an independent company, or part of a more complex omnichannel ecosystem.

integration – which allows it to just fit into a POS set up easily and attractively. Ease of integration is also essential here. With many retailers looking to upgrade their systems, many look for hardware which they can essentially plug in and play. As time means money, retailers look for installs which take hours rather than days, to avoid costly downtime and loss of productivity. Pricing is also a factor; however, a lower priced printer doesn’t always provide the quality and reliability required. Typically, when you buy cheap, you buy more, as the old adage goes.

DRIVING INSIGHTS AND PROTECTING DATA Data and reporting is important to retailers. They need to know what inventory is being sold and when to restock. Sure, smaller companies can keep a written tally; however, larger companies often link their Electronic Point of Sale (EPOS) systems with their Enterprise Resource Planning (ERP) to allow a seamless reordering of supplies – and, sometimes they also combine both their store and e-commerce sales if that makes more sense and is more effective. This kind of approach can be crucial when used in conjunction with a more sophisticated just-in-time stock control methods. Security is also important. Whether it takes the form of employee logins, systems to track transactions, or security systems to maintain secure transactions. In many European countries, fiscal law has been brought in to avoid retailer fraud. With reporting done through the cash register, fiscalisation is always done through software. However, measures can be put in place which cover both software and the POS hardware. For example, in Slovenia fiscalisation is handled through software; in Italy and Poland it is done through a specialised module and hardware within a POS device; or in Germany’s case, the software used needs ensure it meets criteria set out by the government.

THE BEST THE POS MARKET HAS TO OFFER There are many types of POS solutions on the market for retailers and hospitality organisations to consider. Standout options include mPOS, mobility solutions and kiosk solutions.

mPOS – The days of traditional bulky POS setups are dead, mPOS solutions are now taking centre stage as more compact, cost-effective solutions. These interchangeable setups typically consist of a tablet, printer, card reader, scanner, customer display and cash drawer; which are commonly bundled together by resellers with additional EPOS software (electronic point of sale). These interchangeable solutions provide a cost-effective solution which can be upgraded as a business’ POS estate evolves. But these types of solutions now require more intelligent printers too, such as those that can seamlessly connect to a host Naturally, the performance of hardware within these systems is key. tablet device while supporting a charging port and up to four USB Printers form a vital component here at checkout. They enable the peripherals. This solution is a great way to use existing peripherals printing of receipts, coupons, vouchers, and more depending on the scewhich are operated through the printer as it communicates to the nario. They are rated not only on the speed and reliability of the printtablet device via Bluetooth. ing hardware, but also the performance of the cutter and print head, Mobility Solutions – For busy seasonal retail periods and pop-up which leads to less maintenance and possible downtime. Within retail stores, the need for accessible printing is becoming more popular. situations, sleek, compact printer designs are becoming increasingly Mobile printers are the perfect solution as they easily connect to a popular, because retailers are looking to streamline their cash desks. For instance, cube printers have increased in popularity with their com- smart device and can print receipts or labels. As batteries continue to pact features and front exit feed for either on-the-desk or under-desk improve, many printers can now be used for a complete shift and

recharged outside of opening hours. Many proven printer providers offer technologies that enable receipt, ticket and labelling solutions. Alternatively, another market innovation in the POS printer space is a battery-powered POS receipt printer. Much like a mobile printer, battery-powered POS receipt printers offer fixed location printing; such as at a pop-up where power is not available. This type of printer is attractive for higher volume receipting for pop-up locations; which take larger quantities of transactions; so a larger receipt roll can be used. Kiosk Solutions – Kiosk systems are becoming increasingly popular, which has been accelerated by the pandemic. These self-service solutions typically come with two types of printers, either a packaged printer or a kiosk mechanism, which are chosen based on the kiosk design and user requirements. Typically, stand-alone unmanned solutions are fitted with kiosk printing mechanisms which use a presenter; allowing for larger paper rolls to be used, which require fewer changes and thus less maintenance.

THE FUTURE OF POS PRINTERS The face of retail is changing. Traditional brick-and-mortar stores are being complemented with e-commerce; and, with this, the use of printing and its technology is being adapted. As orders now also come in online, new software technologies such as native, web and cloud-based mPOS applications will enable printing to come directly to a designated printer for efficient picking, shipping or collecting. Additionally, retailers will also be looking for mixed estates of printing technology covering both receipting and labelling, with linerless labelling becoming increasingly important as a traditional labelling alternative. This eco media removes the need for label packing paper, enabling variable-length labelling with either semi-permanent or permanent adhesive. This type of media is ideal for home delivery orders, click-and-collect, product markdowns and more.

CONCLUSION The future of POS is bright and offers retailers and hospitality businesses of all kinds the opportunity to manage sales more effectively. Further, during check-out scenarios it remains important to provide customers with a receipt too – which is the legal form of proving a purchase of a product or service. While some might argue that ereceipting is coming, or is already here, this will not mean the death of the physical receipt. They will work in tandem, depending on differing requirements. Labelling, though, will continue to innovate the industry. This is because as more business is done online, the need for labelling for services such as home delivery and click and collect will continue to rise. So retailers will require printers for different logistics scenarios within their fulfilment centres. In either case, a POS system will sit at the heart of purchases and either offer customers physical printed receipts, or they will drive organisation and logistics operations within e-commerce distribution centres. In both cases, proven, robust, reliable and accurate printers will be required to support these operations, and provide receipts and labels for customers or e-commerce logistics teams in warehouses.

CLH DIGITAL

Issue 187

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.

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

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 187

CLH DIGITAL

Blue Seal Fryers and Oil Filtration By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk)

Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator. Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below the

batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products. Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction. Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life. The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

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

pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle. It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated. It looks like the New DrainMinor C is a real winner!

Evolution Fryers and Filter Units

The New DrainMinor C (Combi Oven Pump)

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

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

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

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

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

• Hygienic Wall Cladding & Ceiling Systems

01392 360 999

The Premium Fryer and Burner System

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

CLH DIGITAL

Issue 187

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

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

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 187

CLH DIGITAL

Embracing the Chill: The Benefits of Utilising Outdoor Spaces in Cooler Months As winter sets approaches and temperatures drop, the idea of dining or enjoying a drink outdoors may seem counterintuitive. However, the cold season offers a unique opportunity for pubs and restaurants to leverage their outdoor spaces. Embracing the chill can lead to a range of benefits, not only for businesses but also for their patrons.

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

ADAPTABILITY AND FLEXIBILITY Utilising outdoor spaces during winter showcases a business's adaptability and innovative spirit. It demonstrates a commitment to customer comfort and a willingness to go the extra mile. This adaptability is especially important in times of uncertainty, such as during public health crises or unexpected weather patterns.

ENHANCED ATMOSPHERE Winter brings its own unique charm, with the crisp air and potential for snowfall creating a magical backdrop. Well-designed outdoor spaces can amplify this ambiance, offering patrons an experience they can't get

indoors.

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

MARKETING AND BRANDING OPPORTUNITIES Embracing outdoor spaces during winter can be a powerful marketing tool. Businesses can promote their winter offerings, such as special seasonal menus, themed events, and unique outdoor amenities. This can attract a wider audience and strengthen brand loyalty among patrons who appreciate the effort to create a memorable winter experience.

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

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

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

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

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

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again. At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable floorspace,

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

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard. Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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

ɓɲ‫ڳ‬ɬǠɋǚ‫ڳ‬ƌ‫ڳ۬ש׮ڳ‬ưƷȲȏȽǠɋ‫ڳ׬ڳ۔ڳ‬ǠȄɋƷȵƷȽɋ‫ډ‬ǑȵƷƷ‫ڳ‬ǠȄȽɋƌǹǹȂƷȄɋȽ ɓȵ‫ژ‬OȏȽȲǠɋƌǹǠɋɲ‫ژ‬ǒƌɼƷƨȏȽ‫ژ‬ƌȵƷ‫ژ‬ƷǑǑƷƩɋǠɫƷǹɲ‫ژ‬ǑȵƷƷ‫ژ‬ƨƷƩƌɓȽƷِِِ‫ژ‬ •

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

•

We will ǚƷǹȲ‫ژ‬maximise income from your outdoor area.

•

This is your essential long-term investment‫خ‬

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

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

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

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

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

CLH DIGITAL

Issue 187

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.

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

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 187

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

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

CLH DIGITAL

Design & Refit

Issue 187

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 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 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

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

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 budget constraints. We are

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 EASYCLEAN FURNITURE Investing in high quality and easy-clean 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 SEE THE ADVERT ON THE BACK COVER

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

Don’t Miss Fantastic Discounts On Furniture Favourites

Here at Trent Furniture, we’re offering some remarkable reductions on some of our bestselling ranges for a limited time only. Combining classic good looks with hardwearing durability, our Shaker Table range is a perennially popular choice for restaurants, cafes and bars. So, with between 10% and 15% off across the range of round, square and rectangular Shaker Tables, all available in dark oak, light oak and walnut, it’s a great time to give your venue’s tables a refresh. We also have some great deals available on seating. Our Shaker Stools, which are available in tall and small sizes and with a hard top or in a great range of upholstery, currently have 20% off. They are the perfect stylish and space-saving seating solution for any hospitality setting. Or for a more traditional look, why not take advantage of 20% off our Tall Colonial Stool or Tall Brass Rail Stool for timeless style and quality with great savings?

Chairs currently available with fantastic discounts range from hardworking classic wooden chairs like the York Crossback Chair which currently has 15% off, to statement pieces like the Portobello Tub Chair, with 20% off the full range which includes the attractive Autumn and Cappuccino upholstery options as well as the easy-to-clean, goes-with-anything brown faux leather. If your outdoor furniture needs replacing for 2024, look no further than the Monaco Stacking Chair. Currently available with 20% off, this contract grade chair is available in a choice of wicker finishes as well as wood effect or aluminium. Whichever style you choose, this chair pairs perfectly with the Alma Table or Capra Table, both outdoor favourites which also have 20% off in both the round and square styles. To see more of the brilliant savings currently available at Trent Furniture, please visit trentfurniture.co.uk. Alternatively, for more information or to order new furniture for your venue, please call us on 0116 2989 927 or fill in our contact form.

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 187

CLH DIGITAL

Issue 187

Property and Professional

Great Potential for Hotels in 2024

seeking their own ventures. Currently we are seeing a particular interest in hotels and properties with letting bedrooms, especially in rural and semirural areas as buyers can profit from surrounding affluent villages. In the present economic market, there are numerous reasons for this increase in interest from vendors as the segment experiences huge consumer demand for British hospitality. Following the pandemic, the hotel industry showed its durability with its fast recovery and demand levels remained consistent throughout. The resumption of business travel, weddings, and leisure travel has continued to boost demand for inns and hotels. Freehouses have a unique opportunity to diversify by providing letting rooms to benefit from more income security. Tenants can alter room rates to provide protection from rising inflation as they can be adjusted each day. Again, being flexible as a commercial property, hotels can adapt through branding and a change in management to encourage demand and ensure profit.

We, at Sidney Phillips, are currently experiencing high demand for licensed properties - in particular those providing accommodation, despite the present state of the economy. Interest rates have consecutively risen for 14 months up to the current rate of 5.25%, which is the highest in 15 years. With increasing interest rates we would expect the market to suffer, with less investment in commercial property, however, there has not been a notable fall in either demand or prices for our listings.

Commercial property remains so resilient because it is versatile to changes in the market. This has been proven following the pandemic, despite the rise in the cost of living. The adaptability of this type of property remains a key strength as owners can easily adapt their business’s use and purpose to changes in customer demand. An example of this is the increasing number of gastropubs appearing as customers want good quality food at good prices, in a relaxed and comfortable environment. Furthermore, with typically longerterm leases than residential property, freehold owners are provided with committed tenants, ensuring increased financial security with a stable and greater income. This enables higher rent than residential property fuelled by the opportunity for tenants to make profits. In this way, commercial properties can sustain appreciation of long-term value and have healthy cash flow positions, making them less reactive to the increasing interest rates we see now.

2024 hopes to bring even more positive news for the commercial property market where we expect to see a continued rise in the rental market for public houses and for free of tie leases. As well as further demand for properties with accommodation, including hotels, properties with rooms to let, campsites, and guest houses. Call 01981 250333 for more information

The industry continues to draw in first-time buyers, particularly those with management or chef experience

www.sidneyphillips.co.uk

Why Use a Specialist Hospitality Consultant?

wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Answer: because we can help your business to succeed.

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:

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

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.

PROFITABILITY & OPERATIONS

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

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’’. 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

Call 01981 250333 for more information WWW.SIDNEYPHILLIPS.CO.UK

THE SALWEY ARMS, SHROPSHIRE, FREEHOLD: £1,100,000

LOOKING TO BUY OR SELL A LICENSED PROPERTY? THE WYE VALLEY HOTEL, MONMOUTHSHIRE FREEHOLD: £675,000

Sidney Phillips is a company of Chartered Surveyors established in 1898. We offer national coverage via a network of regional branches. We deal with sales, acquisitions, and finance of licensed businesses.

PENRALLT HOTEL, CEREDIGION LEASEHOLD: £1,500,000

This includes but is not limited to: nightclubs, bars, hotels, restaurants, B&B's, guesthouses, pubs, bistros, cafes, leisure and development units and investments. WE ADVERTISE ON MORE WEBSITES THAN ANY OF OUR COMPETITIORS

RIVER HAVEN HOTEL, EAST SUSSEX FREEHOLD: £1,750,000

NO SALE | NO FEE

CLH DIGITAL

Issue 187

Property and Professional

Best Practice Property Disposal 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.

The Hidden Costs of the Visa Fee Increase for the UK’s Hospitality Industry

By Michael Clitheroe, General Manager of Balmer Lawn Hotel and Spa (www.balmerlawnhotel.com) This October marked a turning point for the United Kingdom's hospitality sector, as it contends with the far-reaching consequences of a hike in visa fees. In July of this year, the UK government announced an overhaul of visa fees, causing frustration across both the travel and work visa spectrum. These changes, enacted at the outset of October, brought with them a 15% uptick in work and visitor visa charges, a 35% surge in student visa fees for overseas applicants, and a minimum of a 20% rise in fees associated with settlement and British citizenship applications.

The impending visa fee increase poses a considerable conundrum for the UK's hospitality sector, exacerbating the myriad challenges it already faces. The industry has been struggling with severe labour shortages, compounded by the twin blows of Brexit and the enduring COVID-19 pandemic. According to UKHospitality, its member establishments currently grapple with an 11% job vacancy rate, while data from the ONS reveals an astounding 132,000 vacant positions within the sector, representing a staggering 48% increase compared to pre-pandemic levels. The recent rise in visa fees only serves to complicate these issues further. The heightened financial barriers may deter prospective skilled workers from considering the UK as an attractive employment destination, exacerbating the existing scarcity of a workforce already stretched thin. It is entirely plausible that these skilled professionals might opt for countries boasting more accommodating immigration policies and less onerous financial demands.

Drawing attention to this issue, John Dickie, the chief executive of BusinessLDN – a representative body for more than 175 Londonbased employers, wrote a letter to the Prime Minister in August. He explained the UK's pre-existing reputation for having some of the world's most expensive work visas, sounding the alarm about the implications of this further increase.

Independent hotels, operating on smaller budgets compared to their larger chain counterparts, find themselves particularly vulnerable. The substantial surge in visa fees will exert financial pressure on these establishments, potentially compromising their ability to attract skilled workers – especially those from overseas. Such financial constraints could subsequently impede their capacity to deliver the level of quality service that distinguishes the industry.

Consider, for instance, the application fee for a Skilled Worker Visa exceeding three years' duration, previously standing at £1,235. Under the newly introduced regulations, this figure escalates to approximately £1,480. While this may appear to be a marginal rise on the surface, it masks the wider financial burdens confronting skilled workers.

The hospitality sector has persistently advocated for revisions to the government's immigration policy, shaped in the aftermath of the UK's departure from the European Union. This plea is rooted in the belief that the existing policy framework is ill-suited to the post-COVID world. However, despite ongoing appeals to revise the 'Shortage Occupation List', these calls have often met with resistance, hampering the industry's capacity to meaningfully address its persistent workforce shortages.

Prior to this adjustment, these visa fees often retained a competitive edge within the broader market, especially when weighed against the charges levied by recruitment agencies for local hires. Their worth became even more evident when factoring in the extended duration of these employment relationships, which frequently spanned several years. However, lurking beneath the surface is a pertinent concern – the potential destabilisation of a recruitment channel that has proven to be both reliable and enduring for the industry.

Furthermore, diversity has long been celebrated as a cornerstone of creativity, innovation, and excellence in the realm of food and service within the hospitality sector. Yet, as visa costs continue to rise, a shadow of apprehension looms over this invaluable source of diversity. Whether it's language proficiency, culinary innovation, inclusivity, or cultural sensitivity, the advantages of a diverse workforce are indispensable to the industry.

As Mr Dickie explained in his letter to the Prime Minister, the escalating Immigration Health Surcharge, a substantial financial obligation for migrant workers, is set to soar from £624 to £1,035 per adult per year. When coupled with supplementary costs like the Immigration Skills Charge, the cumulative expenditure incurred in bringing a single skilled worker to the UK will creep closer to the £10,000 mark.

To safeguard the continued growth and prosperity of the hospitality sector, industry stakeholders must actively champion immigration policies that extend a welcoming hand to international employees and recognise the profound contributions they make. By engaging constructively with their local MPs and presenting evidence-based arguments against visa fee escalations, stakeholders can encourage policymakers to acknowledge the pivotal role skilled immigration has played in the industry's success and overall guest satisfaction.

Recruitment

Issue 187

CLH DIGITAL

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

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

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

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

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

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