THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 194
Tube Strikes Expected to Cost Hospitality Sector £50m www.CLHNews.co.uk
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Strikes planned by London Underground staff belonging to the RMT union in January are set to cause huge disruption in the capital next week.
or no service across the entire Tube network from Monday to Thursday. Service is expected to resume late on Friday morning. Members of the Rail, Maritime and Transport (RMT) union rejected a five percent pay offer at the end of 2023, with various departments that run the Underground striking on different days as part of a ‘rolling programme’ of industrial action.
Beginning on Sunday (7 January) services will stop early that evening, and little
(CONTINUED ON PAGE 3...)
The hospitality sector could lose up to £50m as it braces itself for a series of Tube strikes next week, hospitality leaders fear.
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CLH DIGITAL
Welcome to the first issue of CLH digital for 2024, and a very happy New Year to you all.
EDITOR
Peter Adams
Editor's Viewpoint
Issue 194
We would firstly take this opportunity to advise you that our database is undergoing its annual “cleanse”, for our printed issue, so if you have been receiving a copy of our printed issue and do not receive a copy next month please do email us at edit@catererlicensee.com
2024 has unfortunately got off to a rather “depressing start”, although we are in an election year. According to yesterday’s reports Prime Minister Rishi Sunak is predicting a general election in the latter part of the year. I suspect that is to give him and his government a final opportunity to put the economy back on track and we may very well see tax cuts, and possible help for the hospitality sector later in the year. That said, the news that the tube strike could cost up to £50 million for the sector is rather disturbing. January is traditionally a quiet month, and operators work very hard to maintain footfall, so I do hope that disruption to the sector while the economy is on its knees can be avoided. We did report last year from several sources that the first quarter of 2024 was viewed as a “make or break” for operators. The sector is, and has been post-pandemic, facing huge financial pressures, making it increasingly difficult for operators, particularly those running pubs and restaurants to stay afloat. Some businesses this week have decided to shut their doors which is truly heartbreaking. This week we have seen ex-Masterchef finalist Tony Rodd, who appeared on the BBC cooking competition in 2015, announce he has closed his restaurant after its monthly energy bill tripled. The chef had previously said his "terrifying" £80,000 energy bill left him struggling to sleep. A vegetarian restaurant in Manchester, run by TV chef Simon Rimmer, also closed this week after 33 years - with higher rent and running costs blamed. Chef James Allcock owner Pig and Whistle restaurant in Beverly, Yorkshire who has been highly critical of the lack of government support for the hospitality sector since Covid, has announced the closure
of his restaurant. And today bar chain Revolution announced they are to close eight sites. The number of licensed premises in the UK fell by 3.6% in the 12 months to September 2023, according to Hospitality Market Monitor from CGA by NIQ and AlixPartners. The 3,766 fall to 99,691 sites equates to over 10 closures every single day. The total figure is also the first time the monitor has dropped below 100,000. As regular readers know in November 2022, I attended a demonstration outside Chancellor Jeremy Hunt’s Treasury office. The first one I had ever attended in my life. It was a hospitality organised demonstration with some leading figures who came along to address the crowds, and yet here we are 13 months later in an even worse predicament. The sector has so much to give! The wider economy would benefit if any Chancellor took the bold decision to reduce hospitality VAT in line with other EU countries. I am not revealing any secrets when I say the government will pay dearly at the ballot box this year if they don’t provide instant relief to prevent a wave of closures. Following on from last week’s “editor’s comment”, I would like to recap on the headline issues reported from July through to December! July saw the Chancellor once again urged to scrap proposed alcohol increases there were further calls to scrap late-night levies, and we also saw the introduction of flexible working measures and an intervention by Ofgem on energy reform (which I doubt has even remotely come into effect) August saw a survey reveal a complete lack of faith in political leaders to protect the pub sector (I was shocked)! Manchester’s hospitality czar Sasha Lord called for an immediate general election as sector closures mounted a call that we here at CLH news wholeheartedly supported. The government was also urged to get pubs open earlier for the World Cup final and the August bank holiday saw and almost £3bn staycation boost. September saw the government once again urged to intervene and act quickly to avoid a second energy crisis for the hospitality sector (and we are now seeing that lack of intervention being played out) and we also saw the introduction of “dynamic pricing”, pub company Stonegate introduced a policy of an extra 20p on a pint during busy periods, controversial I do understand but additional cost for staff and security have to be met somewhere. September also saw news that UK travel and tourism was worth over a quarter of a trillion pounds, and we also saw levelling up funding to support local pubs.
October saw the sector overlooked is the government reformed its Shortage occupation List. While other sectors in the UK economy can enjoy the benefits of overseas labour when facing shortages, the government did not recommend adding hospitality roles to the list. Another report revealed that despite an increase in sales only 50% of pubs were operating at a profit, which led to calls yet again for government support as closures increased. The government was also warned in October that the hospitality sector faces huge business rate increases from April 24 without government intervention or extension of rates relief the government was also urged to cut VAT (something we have repeatedly lobbied the government for). November saw a little bit of relief as interest rates remain the same but there were warnings that they could increase at any time, and the King’s speech do disappointment since there was no mention whatsoever of any support for pubs, brewers or the wider hospitality sector, this was despite a survey just days before the King’s speech which revealed that government action on business rates was a top priority among respondents. The Chancellor was urged to freeze alcohol duty and provide business rate support prior to his autumn statement which he delivered, an extension on business rate relief and a freeze on alcohol duty, r Jeremy Hunt said the £4.3 billion tax cut recognises the role of pubs and high street shops in our communities we also froze the small business multiplier for an additional year. December saw Owens Law move a step closer, a proposed change in the law following the tragic death of a young man in a burger restaurant who suffered an allergic reaction to an ingredient after advising the venue of his condition. The first week of December also saw a bonanza for pubs with 35.9 million pints sold. The government was also warned not to cut off hospitality from the rest of the world as it announced changes to immigration rules, namely the salary threshold coming into effect next Spring with warnings it will “shrink the talent pool” within the sector. Employers were urged don’t be a Scrooge and reminded not to shortchange the staff during the festive period, and on a more positive note, the government saw sense and scaled back its plans to increase the salary threshold for immigrants coming to work in the country. So that very briefly recaps and sums up 2023! This is going to be an interesting year, and we would encourage you to share your views with us we intend to do a fair bit of lobbying to all the main parties, finding out what their intentions are towards the sector and how they intend to support it! 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
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Tube Strikes Expected to Cost Hospitality Sector £50m CLH Digital
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Issue 194
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MSLs are already in force in countries such as France, Spain and the US, and the new UK regulations have been carefully designed to help reduce the impact of industrial action by balancing the ability of workers to strike and the rights of the public to get to work and access key services.
Tube passengers have been advised by Transport for London (TfL) to “only travel if their journey is essential”.
FRUSTRATING NEWS
The statutory code of practice has also come into force, which sets out the reasonable steps trade unions should take to ensure their members comply with work notices and help ensure minimum service levels are met, following a public consultation. Where MSL regulations are in place and strike action is called, employers can issue work notices to identify people who are reasonably required to work to ensure MSLs are met.
UKHospitality Chief Executive, Kate Nicholls said: Yet another tube strike is frustrating news for Londoners, workers, and the thousands of hospitality businesses that operate in the Capital. With the strike days affecting Tuesday, Wednesday and Thursday next week (9-11 January) – the key week days that commuters now come into the city – we estimate that the impact to the sector from next week’s tube strike could be up to £50 million.
MAXIMUM DAMAGES The law requires unions to take reasonable steps and ensure their members who are identified with a work notice comply and if a union fails to do this, they will lose their legal protection from damages claims. Last year, we raised the maximum damages that courts can award against a union for unlawful strike action. For the biggest unions, the maximum award has
And that figure is on top of the lost £4 billion in sales over the past 18 months that hospitality businesses have already had to absorb from ongoing transport strikes. January is already one of the quieter trading months of the year for hospitality, where every sale counts, and this disruption will make the start to the year even more challenging. We need all parties to come together to urgently reach a resolution and bring to an end this long-running disruption. Unions are staging the walkout in a dispute over pay, with different unions taking action on different days. In December 2023 new laws to reduce the impact of industrial action on rail, border security and ambulance services while balancing the ability of workers to strike were passed. Following Parliamentary approval, the regulations to apply in the rail sector and border security and ambulance services.
MINIMUM SERVICE LEVEL LAWS For the rail sector, minimum service level laws ( MSLs) will provide an additional tool for train operators to reduce the impact of strike action, meaning that rail operators can aim to run 40% of their normal timetable during any strike. For a strike affecting infrastructure services, certain key routes will also be able to stay open and for longer than is normally the case during strikes.
risen from £250,000 to £1 million. Rail Minister, Huw Merriman, said: “Strikes cause stress and disruption to passengers and businesses and, while there is no silver bullet to mitigating the disruption from strikes, these regulations deliver a manifesto promise and will enable employers to reduce the impact from strikes.” “As the government, we have a duty to ensure the public can access key services and, while it is important workers maintain their ability to strike, this must not come at the cost of people getting to work, accessing healthcare or education.”
“FULL AND FINAL” OFFER TfL says it has made a “full and final offer” of a five per cent pay increase, which members of the ASLEF union have accepted. “We have been clear throughout our productive discussions with our trade unions that this offer is the most we can afford while ensuring that we can operate safely, reliably and sustainably,” said Glynn Barton, TfL's Chief Operating Officer. “We encourage the RMT to engage with us to avoid disruption for Londoners.”
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Issue 194
CLH Digital
What’s in Store for UK Hospitality in 2024? By Nicolas Ferrary, UK Managing Director, Brigad (www.brigad.co) We take a look at what’s in store for the UK Hospitality industry in 2024, including the rise in business rates beginning in April.
UK HOSPITALITY IN 2024 As we enter the new year, we should all be looking forward to what 2024 has in store. Rates of inflation seem to be slowing, however, economic research groups have been offering some gloomy predictions for the industry, primarily because of the rise in business rates coming into effect in April 2024. Nevertheless, as ever the industry is adaptable and will find ways to curb difficulties. Small businesses will hope to avoid the steep rise in business fees, as was hinted at in the Chancellor's Autumn Statement. And remember, if you are in need of more support for your team , use the Brigad app to connect with experienced, self-employed professionals in the hospitality industry looking for short-term work.
GLOOMY ECONOMIC FORECASTS It has not been plain sailing for the hospitality industry post-pandemic; whilst there have been bumper seasons, price rises stemming from unprecedented rates of inflation have put immense pressure on businesses. Energy and food costs have been particularly difficult for hospitality businesses. A survey conducted by Sky News revealed that pubs, bars and restaurants say their energy prices have surged an average of 81% over the past year, on top of rising food and wage bills. Unfortunately, these pressures do not look to be easing anytime soon. The National Institute of Economic and Social Research (NIESR) has predicted inflation to remain high well into 2027. Although the research group stated that the UK will not suffer another recession in 2023, they have stated the risk of a recession happening at the end of 2024 as being 60% likely. Industry leaders are once again calling on the government to make moves to protect the hospitality industry. Kate Nicholls, CEO of UKHospitality, has said “the hospitality industry is a proven driver of economic growth and with consumer demand for eating and drinking out remaining stable, can play a key role in driving the UK economy into recovery. In order to deliver this, however, we need to take urgent action.” Nicholls has called for more flexibility in paying back Covid loan payments, as well as support to mitigate the continued rise in energy costs.
ONGOING HIGH ENERGY COSTS High energy costs will be another factor continuing to pressure hospitality businesses this winter. Industry bodies, including UKHospitality and the BBPA have called for Ofgem to act with urgency and implement changes to protect businesses. According to data collected by the BBPA, energy costs still pose a serious threat to the viability and survival of many pub businesses, with 15% citing the risk of failure in the next 12 months. Speaking to the consultation response, Emma McClarkin Chief Executive of the British Beer and Pub Association said: “Just last week we saw Ofgem rightly step in once again for domestic users, but we must not forget that thousands of businesses are still struggling with their energy bills, and this will only get worse as we head into the colder months. “We support Ofgem’s recommendations, which are sound and sensible, but they mean very little if they are not implemented quickly to protect businesses from future energy price hikes. In turn, the Government must also recognise the severity of this issue has not gone away and ensure Ofgem has the power to regulate effectively now and protect our pubs and brewers in the future as well.”
RISING BUSINESS RATES New bills, laws and the chance of a changing government mean that making a forecast for hospitality next year will be a little tricky. However, there is one change set in motion which will be giant for the industry - rising business rates. Business rates are calculated in line with inflation, and given the current rate of 6.7%, business rate bills are expected to soar in April. Global investment groups have estimated that this rise will add an extra 1.74 bn to the collective bill. In the hospitality sector specifically, UKHospitality calculates the sector will see a £234m rate rise in April if no action is taken.
However, CEO Nicholls was also quick to highlight the rise in business rates beginning April 2024, calling for a freeze to protect hospitality businesses. “The rise in business rates next April will drop an almost-billion pound bill on the sector. An extension of relief and a freeze in the multiplier is essential for the sector to continue doing what it does best – creating jobs, driving economic growth and investing in communities.” Last year the Chancellor froze the multiplier across the board to help businesses facing bill rises. Small businesses can hope that the Chancellor repeats this next year, as was hinted in this year’s Autumn Statement. However, the Chancellor said nothing about supporting the bigger retailers or hospitality chains, which could have a knockdown effect on staffing.
CHANGES OUTLINED IN THE KING’S SPEECH The King’s speech earlier this year also gave us an insight into changes that we can expect in 2024. In King Charles’ first speech as king, he outlined two bills that would be significant to hospitality businesses. The first is the Digital Markets, Competition and Consumers Bill which covers measures to stem fake reviews, as well as digital platform power in certain markets, and drip pricing. The second is the Terrorism (Protection of Premises) Bill, which has been in review since the Manchester Arena attack. This second bill will review safety measures for venues with a capacity between 100 and 799 people. Chief Executive of UKHospitality Kate Nicholls released a statement highlighting the importance of tackling fake reviews. She said that “the carryover of the Digital Markets, Competition and Consumers Bill will be important in tackling the scourge of fake reviews. While there is, rightly, a clear focus on consumers, we are continuing to urge the Government to ensure there are measures included to also protect businesses affected.” It is unclear yet as to how the renewed terrorism bill will affect medium-sized hospitality venues, however, if it is to benefit public safety then many will view it positively.
RISE IN MINIMUM WAGE DISPROPORTIONATELY AFFECTING HOSPITALITY The Chancellor outlined in the Autumn Statement that the minimum and living wage would be rising in April of 2024, however, industry experts are arguing that this rise is disproportionately affecting the hospitality industry. These are the proposed rises outlined by the Low Pay Commission: • The National Living Wage should increase by 9.8% from £10.42 to £11.44 an hour, with the age threshold lowered from 23 to 21 years old. • The rate for 18 to 20 year olds should increase by 14.8% from £7.49 to £8.60 an hour. • The rate for 16 to 17 year olds and the Apprentice rate should both increase by 21.2% from £5.28 to £6.40 an hour. • The accommodation offset will increase from the current rate of £9.10 to £9.99. Workers will also have their National Insurance contributions lowered from 12% to 10% - however, employer payment rates will remain the same. The minimum wage required to obtain a skilled work VISA will also be rising by almost 50%, from £26,000 to £38,700. According to UKHospitality, “around 95% of the 8,500 hospitality visas issued to skilled chefs and managers last year would no longer be eligible under the plans.” Whilst these pay rises will undoubtedly be welcomed by the majority, business owners will struggle to match their increasingly tight budgets to these increases, as many businesses are already struggling in the current economy. As the wage for hospitality jobs increases, business owners will have to find other ways to reduce costs. UKHospitality Chief Kate Nicholls released the following statement: “This is a significant increase in the National Living Wage, such a rise will have significant knock-on impacts on costs as businesses struggle to maintain appropriate wage differentials across all of their staff, including at more experienced levels. If businesses are expected to deliver these wage levels, there must be action to drive down costs in other areas. The first priority on that list needs to be extending business rates relief and freezing the multiplier at the Autumn Statement. In the longer term, stronger consideration needs to be given to a lower rate of VAT for hospitality to create a more sustainable tax burden for a sector that employs 3.5 million people and delivers £93 billion to the economy.”
GOING INTO 2024 Although this year is looking difficult for the industry, small businesses can hope that the Government will continue to freeze the rising business rates, keeping them more affordable. As for the end of 2024, the industry will be looking forward to the rise in spending as the Christmas season begins. If you are looking to increase staffing over the festive period, be sure to access the Brigad network via the Brigad app and connect with hundreds of talented and experienced self-employed professionals.
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Action on Growth, Investment and Jobs Critical in 2024 says UKHospitality CLH Digital
Issue 194
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In a New Year message, UKHospitality outlines its priorities for the next year.
ate jobs through Apprenticeship Levy reform and drive economic growth through a lower rate of VAT.
UKHospitality Chief Executive Kate Nicholls said: “Hospitality businesses will be hoping this year brings some respite from the endless price rises that have plagued the sector over the past 18 months.
“With a General Election set to take place in 2024, this clear plan will be our focus with all political parties to ensure hospitality is at the front and centre of policy making.
“What’s becoming more apparent is that, despite falling inflation, government action is still needed to bring costs down and allow hospitality businesses to reach their potential.
“Hospitality is clearly one of the most strategically important sectors in the economy – contributing £93 billion to the economy, employing 3.5 million people and generating £54 billion in tax revenues for the Treasury.
“We have a clear three-point plan that will deliver both those objectives: generate investment through root and branch reform of business rates, cre-
“With the potential our sector has for growth, it’s essential we receive the support and investment needed to achieve our goals.”
Urban Pubs & Bars Christmas Appeal Raises Over £42,000 For Homeless Charity Streetsmart Urban Pubs & Bars group raised over £42,000 for StreetSmart, a charity that helps homeless and vulnerable people across the UK. The premium pub group which operates 42 pubs, bars and restaurants across London including premium tapas restaurants raised the money as part of its Christmas charity partnership. The UPB Group includes flagship pubs The Punch Tavern, Fleet St, The Wheatsheaf, Tooting, The Railway, Putney and The Gatehouse, Highgate and raised the money along with its generous guests. StreetSmart was established in 1998 and since then the charity has raised over £12 million for homeless and vulnerable people across the UK. At participating venues during the festive months of November and December, with the benefit of a tablecard or a reference on the menu, a
voluntary £1 is added to the diners’ bill. Guests donated £21,000 and UPB is match funding this amount giving StreetSmart over £42,000 to use to support the homeless. UPB Managing Director, Chris Hill, said: “Our pubs, bars and restaurants are pillars of their local communities and we are really proud that we can support this brilliant charity. The work that StreetSmart do to tackle homelessness and help those who need it most is very inspiring, that’s why we are doubling the donations from our customers.” Restaurateur and Chef Marcus Wareing, a supporter of the charity said: “StreetSmart is a fabulous charity that remembers the homeless in our city at a time of year when we should be thinking about others. More importantly, our guests agree.”
3 Technology Trends That Your Hospitality Business Should Adopt in 2024 6
Issue 194
CLH Digital
By Louis Carbonnier, co-founder and President of Hokodo (www.hokodo.co) More than ever, hospitality businesses are adopting technological solutions to tackle the challenges facing their industry. In fact, 67% of businesses surveyed by KPMG in 2022 said that they will embrace emerging technology platforms over the next two years - and that this is necessary in order to grow and evolve. In an industry with slim margins and increased competition, hospitality businesses need to do what they can to stay ahead, which includes adopting innovative solutions to propel their business forward and cement their place in the market. Here are the top technology trends that businesses in the hospitality sector should consider to get ahead in 2024.
TAKE ADVANTAGE OF DIGITAL PAYMENT TERMS B2B sellers are starting to integrate digital payment solutions into their platforms for ease and simplicity of ordering. Taking advantage of payment terms can have a huge benefit to your business, freeing up time and money to spend on growth initiatives, and with a digital system there’s no need to worry about the paperwork associated with traditional lines of credit. When sellers adopt a digital payment terms solution like Hokodo’s, they can pick and choose from a full B2B payment suite, meaning that they can design a payment terms solution that is tailored to both the needs of their business and their customers requirements. As a business buyer, you can take advantage of flexible payment terms with ease and convenience. Many hospitality businesses operate under squeezed liquidity and within tight margins, so utilising payment terms can help to improve cash flow and offer much needed flexibility to invest in new growth strategies. In addition to deferring payments or paying in instalments, Hokodo also offers trade accounts, meaning that you can combine multiple invoices for your hospitality business over an
agreed period and pay in one go, saving precious time.
OFFER COMPETITIVE PRICING USING AI In a competitive industry, it’s important to keep your pricing competitive, too. For hospitality businesses with a range of products or services on offer, manually checking that your pricing is up-to-date and accurate can be a laborious task. Adopting AI-driven pricing software could make this process less time consuming, as it can analyse market data in real-time and adjust prices accordingly. Market demand or supply chain disruptions could have a huge impact on your pricing, so an automated system will make sure that you’re not under- or over-charging your customer - keeping your pricing competitive.
TAKE ADVANTAGE OF CHATBOTS Lots of consumers rely on chatbots when shopping online, and there’s no reason that your hospitality business can’t reap their rewards, too. Not only can chatbots provide product information and insight to your customers, but their automated interactions can also nurture and qualify new leads, make personalised recommendations to your customers and collect important data. Integrating a chatbot to your site can boost loyalty and satisfaction amongst your existing customers, and attract new ones by creating a personalised buying experience. Chatbots are particularly useful for businesses with smaller teams or those that are used to an influx of customer questions, as they can handle a large amount of enquiries at the same time. No need to worry about manually working through dozens of customer requests - your chatbot can handle the initial questioning all on its own, giving you much-needed time back. From digital payment terms that improve cash flow and free up precious time to chatbots that take the manual labour out of customer service, there are technology solutions for each challenge that your hospitality business is facing. As the majority of businesses look to adopt emerging technologies to boost growth, it’s important to embrace systems that will streamline your processes and keep your business at the front of the pack.
Revolution to Close Eight Sites Despite Strong Festive Trading Revolution Bars Group is to close eight sites across England as it warned that its younger customers are still feeling a “disproportionate” strain from rapid increases in the cost of living. The announcement came despite the company reporting its most positive Christmas trading period since 2019, before the Covid-19 pandemic hit, forcing the closure of the hospitality sector across the UK. The group’s “least profitable” bars in Beaconsfield, Derby, Reading, Liverpool, Wilmslow, Sheffield, Southampton and Newcastle-Under-Lyme will shut to reduce losses, a Friday statement
added in the update. Net debt sat at £18.3 million, meanwhile, compared to £20.8 million last July. Festive trading over the four weeks to 31 December 2023 had been positive, Revolution said, with 9% likefor-like sales growth marking its best for the period since 2019 - before the pandemic shut bars and restaurants.
“Our younger customers are still feeling the disproportionate effect of the cost-of-living crisis and the national living wage will increase materially in April 2024,” chief executive Rob Pitcher commented.
"We have had the best festive trading period for four years with all of our brands recording positive likefor-like sales,” Pitcher added.
“Therefore, we have taken the difficult yet ultimately beneficial step for the group to close several bars which are unprofitable.”
“Again we have demonstrated that when our customer base can afford to do so, they are choosing to celebrate with us.”
Sales over the first half of the year, despite demonstrating an improving trend, fell by 2.8%, Revolution
The closures will leave Revolution Bars with 58 bars and 22 pubs.
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UK Consumers To Spend £64.20bn On Holidays In 2024 – A 6.9% Rise YOY CLH Digital
Over 2024 UK consumers are set to spend £64.20bn on travel and holidays despite the ongoing cost-of-living crisis. New research by VoucherCodes.co.uk reveals that spending on travel is forecast to rise by 6.9% versus 2023, which saw £60.06bn spent by consumers. This means that each person in the UK is set to spend £1,140 on average, and each household is set to spend £2,239 on holidays. However, whilst 2024 is set to see travel spending grow year-on-year, growth has slowed significantly since the end of the pandemic. Between 2022 and 2023 travel spending rose by 18.3%, but between 2023 and 2024 YoY growth has dropped 11.4%. This drop in growth is caused by Brits trying to cut back on travel spending over the next twelve months, with over one-third saying they plan to spend less (34.5%). In comparison, just 16.5% say they plan to spend more and 49% say they will spend the same. Looking at when travel spending will take place, the data shows most consumers will be spending over the summer months, with June to September accounting for almost half of all travel spend (46.1%), in line with the European summer and school holidays.
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However, this year one-fifth of Brits say they plan to book their holidays early to get the best savings (20%). A further 17% of consumers will save money by choosing their travel plans based on where and when they can get the best deals. Despite rising costs, just 1.9% of consumers say they won’t be booking a holiday this year because of the cost of living, suggesting that Brits are prioritising their travel plans above other purchases. Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, comments: “Although the cost of living crisis continues to eat away at consumer budgets, the travel sector is set to hold up well over the next twelve months. Whilst many consumers will be trying to cut spending, inflation will push sales figures up resulting in considerable growth in the sector. “With many consumers having to be careful about where they spend their money, it seems many are choosing to prioritise holidays as a way to relax and spend time with friends and family. However, with budgets stretched offering value, deals and discounts will be more important than ever if travel companies want to convince consumers to part with their hard-earned cash.”
Purity Brewing and Purecraft Bar Acquired by Breal Capital The joint administrators to Purity Brewing Company Ltd and Pure Craft Bars Ltd (“Purity, Purecraft, the Companies”) have announced the sale of the businesses to entities owned by Breal Capital Ltd (“Breal Capital”), saving all 60 jobs across the Companies. Purity Brewing Co. was established in 2005 and has established itself as one of the UK’s most respected independent breweries. It’s portfolio includes household names such as its Mad Goose IPA, Longhorn IPA and Lawless Lager, each produced at its farm-based brewing facility in the Warwickshire countryside. It also operates a busy taproom and kitchen in the heart of Birmingham. Headquartered in London, Breal Capital is an equity, lending and advisory services business. Its previous investments include D&D London and the Yorkshire-based Black Sheep Brewery. Mike Denny, Managing Director, Alvarez & Marsal, said: “Like many operators in the hospitality sector, Purity
Brewing and Purecraft have endured tough market conditions. Most recently, the impact of significant cost inflation coupled with reduced discretionary spend has placed significant strain on the Companies. We’re pleased to have preserved the future of both businesses and the Purity brand by delivering the sale to Breal Capital, safeguarding all 60 local jobs.” John Hunt, Managing Director at Purity Brewing Co. said: “We all know the brewing industry has had a turbulent time of late, and like many others, the business has certainly felt the pressure of rising costs. However, we’re incredibly pleased BREAL recognises the value and uniqueness of our offering and had the vision to invest in securing the future of the brewery. “We’re very much looking forward to continuing to brew our much-loved, award-winning beers and delighting drinkers in the Midlands, London and beyond.”
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New Travel & Tourism Social Impact Report Reveals Significant Increase In Female Employment Since 2010 H.E Gloria Guevara, Chief Special Advisor of the Minister of Tourism of Saudi Arabia, said: “We see this joint report as another milestone for the global travel and tourism sector. By supporting quality employment for young people and for women, we develop a more sustainable sector. This approach is in alignment with Saudi Vision 2030, which aims to create a vibrant Saudi society in which all citizens can thrive.”
New research from the World Travel & Tourism Council (WTTC) and Sustainable Tourism Global Center (STGC), initiated by the Ministry of Tourism of Saudi Arabia, reveals that the global Travel & Tourism sector is delivering soaring employment opportunities to women and young people around the world. The report shows that the Travel & Tourism sector directly employed a rapidly rising number of women between 2010 and 2019, increasing from 38.6 million to 47.8 million, an increase of 24%.
The report provides a regional breakdown of employment across Europe, the Americas, the Middle East, Africa and Asia-Pacific, and is the first analysis of Travel & Tourism’s global social footprint, broken down by age, gender and income.
It also found hospitality to be the leading employer of women within the sector, accounting for more than half of female employment. Young workers are shown as an important component of the sector’s workforce, representing 15% of all jobs in the sector in both 2010 and 2021. By contrast, the share of young workers in overall global employment fell from 16.5% in 2010 to 12.5% in 2021, highlighting the importance of Travel & Tourism to youth employment. H.E Ahmed Al Khateeb, Minister of Tourism of Saudi Arabia, said: “Providing insights and data on the sector’s status quo, the report allows countries and regions to set clear goals to empower women and engage youth. “The Kingdom of Saudi Arabia continues to play a major role in investing in the talent required to meet the needs of this thriving sector. This is strategically aligned with Saudi Vision 2030 goals in relation to youth empowerment and women. As an illustration, we have increased female
WOMEN IN TRAVEL & TOURISM (HIGHLIGHTS)
labour force participation by 64% since 2021.”
The report reveals that the sector employed a marginally higher share of women compared to other sectors globally in 2021 – 39.3% compared to a 39.2% average.
Julia Simpson, WTTC President & CEO, said: “As part of our Environmental & Social Research, we are incredibly proud to have worked alongside the Sustainable Tourism Global Center and to be releasing this incredibly important report.
According to the report, hospitality is the leading employer within the Travel & Tourism sector for women, accounting for more than half (52%) of all female employment in 2019.
“For the first time ever, we can show that the sector has an incredibly positive impact globally, supporting more high wage jobs, a level playing field for women, and provides long-term, sustainable, economically attractive jobs to young people across the world.”
Around the world, women make up a larger share of Travel & Tourism employment than the economy-wide workforce in Asia-Pacific and the Americas. The share of women working in Travel & Tourism in Africa has been rising since 2010, and female employment across the economy in the Middle East has also grown significantly.
Nestlé Professional Makes Last Call For Toque d’Or Competition Registrations Nestlé Professional has called for final registrations to its Toque d’Or competition, extending the deadline to 19 January 2024. Katya Simmons, managing director Nestlé Professional UK&I, says: “We want to give as many students as possible the chance to take part in 2024’s competition where they’ll be given a once-in-a lifetime opportunity to push the boundaries of the culinary world through a series of exciting challenges.
“It’s quick and easy to enter. Lecturers with star students simply need to visit the website, register their college details, plus the names of the students they’d like to put forward before 19 January.” The competition is open to all back and front of house Level 2, 3 or 4 students. To register and find out more about the competition’s format and timeline, college lecturers should visit: https://t.co/s9cgKfzn6h.
YouGov Survey Shows Rise In Popularity of Low and No Alcohol Alternatives CLH Digital
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For the sixth year in a row the most popular reasons to drink alcohol alternatives are to avoid drinking excessively at social events and being able to drive home.
The Portman Group’s sixth annual survey in partnership with YouGov shows that young people are the biggest consumers of low and no alcohol alternatives, with nearly half (44%) of 18-24 year olds surveyed considering themselves either an occasional or regular drinker of alcohol alternatives, compared to 31% in 2022*.
This reinforces how they could play an important role in tackling wider alcohol-related harm, such as drink driving, and aiding people in staying within the Chief Medical Officer low-risk guidelines of 14 units per week.
Trends also show that the younger generation are now the most sober age group overall, with 39% of 18-24 year olds not drinking alcohol at all.
Of those who could recall, UK consumers most often drink these products alternating with alcohol or on drink free days during the week and 83% first tried an alcohol alternative through a product which shared branding with an alcoholic product.
The results show how these products have contributed to increasing moderation among UK drinkers – with a rise in respondents who have seen their alcohol consumption decrease as a result of low and no alcohol products (23% compared to 21% in 2022)** and over a third (35%) of those surveyed now consider themselves an occasional or regular drinker of alcohol alternatives – a significant increase from 2022 (29%). Our research continues to tell a positive story of how low and no products have become an important and normal part of how the UK public moderate their drinking and tackle potential harm – with three quarters (75%) of UK drinkers having at least tried a low and no alcohol alternative, compared to a third (33%) of non-drinkers.
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Matt Lambert, CEO of the Portman Group said: “It is welcome to see a further rise in the popularity of low and no alcohol alternatives as well as further evidence of how they are an important tool to help UK drinkers, particularly younger adults, to drink responsibly. “The availability of alcohol alternatives has never been more abundant and we eagerly await the outcome of the recent UK Government consultation on low alcohol descriptors, which we hope will further facilitate the growth of the UK low and no alcohol market.”
Christmas Cheer: Culinary Students Serve Up Support for Local Hospice A North Kent based charity received an extra special Christmas present as local students raised £1,000 to support its efforts.
The money was raised when the students held a charity night in aid of the Hospice, which featured a two-course menu prepared by students, live music, a pop-up bar and shop and more.
North Kent College Culinary Academy students invited ellenor Hospice to the Gallery Restaurant, at the College’s Gravesend campus just before Christmas, for a festive afternoon tea and to hand over the donation.
“This was a wonderful event organised by staff and students, showcasing their skills and contributing to a very worthy and local cause,” said Nikki Franks, Assistant Principal – Construction and Engineering at North Kent College.
Sustainability: Meeting Hospitality’s Existential Challenge 12
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By Katharine Le Quesne, a hotel industry advisor and educator, with over 25 years’ experience in international hotel development, investment and operations. From whichever angle you look at it, the hospitality industry seeks to be a positive force. It exists to bring pleasure and enjoyment, and whether you are staying in a hotel for business or leisure the nature of the product is to deliver comfort and convenience. The industry also delivers from an economic and social perspective, creating jobs both directly as well as indirectly through the businesses that serve visitors drawn to a tourism destination. It also provides a platform not just for economic growth in the developing world but also for economic diversification – witness the huge investment in tourism infrastructure across oil-producing markets in the Middle East. In addition, something which I believe has come to the fore post-pandemic is that hospitality is a superb industry in which to develop soft skills – teamwork, conflict resolution, problem solving, etc. These are all incredibly hard to learn sitting in front of a computer and they will be a great asset in this age of artificial intelligence (AI). It does not matter if you are working on the front desk, in housekeeping or in maintenance, you are required to interact with hotel guests. We are a sociable, hospitable crowd. It makes hospitality a hugely attractive industry for developing transferable skills. As an industry, we also possess a very under-utilised superpower – community development. This skill is actually far more powerful than building bricks and mortar. As employers, service professionals, event managers, experience curators – and more – we have an opportunity to deliver positive social and economic impact through local employment, training and engagement. So, as an industry we have lots to be proud about. At the same time, we have to acknowledge that our license to operate – and more directly our ability to operate – is going to depend on how we approach the task of becoming more environmentally sustainable.
THE REGULATORS ARE COMING We are seeing legislation being put in place across the world, but especially in the United States, Europe and other areas of the so-called ‘Global North’, to try to curb ‘greenhouse gas’ emissions, and thereby reduce global warming to 1.5 degrees Celsius above pre-industrial levels. Unfortunately, lack of leadership and urgency globally means this target looks extremely challenging, according to climate scientists. So we need to act fast. This compels the hospitality industry to understand, measure and then control the emissions we generate. If we don’t act, the financial, social and legislative fall-out will be significant. For example, the first climate “loss and damages” fund was announced at COP28 in December 2023. This risk, coupled with legal commitments made at global climate summits, is driving regulatory activity. As an example, in July this year we saw the release of detailed standards for the EU’s Corporate Sustainability Reporting Directive (CSRD), aimed at creating fuller and more transparent reporting of social and environmental issues across the bloc. This will replace the Non-Financial Reporting Directive (NFRD) and will apply to substantially more businesses (more than four times the number to circa 50,000). Large companies in scope (including subsidiaries of some non-EU entities) will have to report on their Environmental, Social and Governance (ESG) practices from 2025 onwards (commencing with the financial year 2024). This is the next phase of sustainability reporting legislation, aimed at meeting Europe’s target of net-zero by 2050 and will extend over time to more businesses of a certain size operating in the EU, wherever they are headquartered. Regulations like the CSRD cover multiple dimensions of ESG performance, but to illustrate the point let’s focus on energy. For a hotel investor or operator, this particular challenge is intensified by the need for it to be tackled across three dimensions. First, there is how the asset is actually built, in terms of its inherent energy efficiency; second, is the hotel being operated in a manner that minimises emissions as far as possible? And third, how sustainable and ‘clean’ is the energy being used to power the asset? All three of these elements are largely within an investor/operator’s control. And with the current high price of energy in many markets it makes good business sense to reduce energy usage, alongside the obvious environmental benefits. But there’s an added dimension in the form of Scope 3 emissions; and this is a challenge which is going to
be much tougher for the hotel industry to get to grips with. Scope 3 emissions are those that a hotel is not directly responsible for what we might call the upstream or downstream emissions. Examples of these emissions could be: guest/staff/supplier transportation to the property; and product manufacturing of goods consumed on property (e.g. imported F&B). As an example, if I run or own a hotel in Europe and import much of my F&B or FF&E equipment, there are carbon costs associated with that. Or if I operate a luxury resort on a remote island and my guests arrive via a long haul flight and helicopter transfer, these associated emissions need to be accounted for. We are at least starting to see Scope 3 emissions acknowledged by operators in their sustainability reporting, but our reliance on CO2-emitting transportation is “the elephant in the room”, frankly, for our industry and, as yet, there is no magic bullet solution to this challenge.
WHAT WE LEARNED FROM THE PANDEMIC Although it is not an experience any of us would wish to go through again, the Covid pandemic did yield unprecedented data from which to gauge the impact our traveling, manufacturing and consuming has on the planet. In terms of the former, we saw some remarkable things, like the return of dolphins to the canals of Venice and a clear dip in global atmospheric CO2 levels. Of course, the solution is not for Venice to dismantle its tourism industry permanently; but it does show that our planet has the potential to heal itself if circumstances allow. From a hotelier’s perspective, the other huge factor in this equation is the consumer, i.e. the hotel guest. Here the picture is far from black and white, because the hotel consumer base is gloriously diverse. Even among the younger generations we do not find a homogenous picture. I would say that Gen Z have in general been more socially and environmentally proactive than previous generations; but there is anecdotal evidence that some late Gen Zs and early Gen Alphas have lost confidence in our ability to solve the climate crisis – they were told many things but they have not seen committed action. That’s not a good legacy for today’s leaders. So it is a nuanced picture. Some operators have successfully targeted guests who want a measurably more sustainable, low impact experience and are happy to pay a premium. The choice is definitely increasing. That said, there will always be a proportion of guests who will not trade the trappings of comfort and luxury in order to make their stay more sustainable, so sustainable practices are perhaps not the marketing message for this customer segment. However, from an owner’s perspective, sustainable practices are becoming core feature of risk mitigation strategies and price negotiation.
IT’S GOOD TO TALK I feel the most important element in many ways is communication; the way you talk to your customers and set out your principles. You can also do things that support your principles while giving the guest a degree of agency. For example, some restaurants now include the carbon intensity of dishes on their menus, so diners who care about such things can make informed choices. Or you can place refillable bottles of filtered tap water in hotel rooms, with a note that anyone who’d prefer a branded mineral water can simply contact housekeeping. If you talk to your guests about your sustainability journey and what you are trying to achieve, and you can take those guests with you on that journey, then your business will have a better chance of a strong and successful future in a world where regulation, investor criteria and consumer preferences are all moving in that direction. For me, the people who hold the key to meeting this challenge are the current generation of leaders, who need to set the direction of travel – fast – and next generation talent destined for the hospitality industry, who will be part of the implementation and evolution of strategies to address this challenge. On days this feels like an overwhelming responsibility, I encourage people to reframe their perspective by referring to the Chinese word for “crisis”, which is a blend of the words “danger” and “opportunity”. Focus on opportunity. And this is something which provides extra motivation to all of us who lecture at Glion. We’ve seen a trend towards greater mindfulness on the consumer side, but I think that has to cut across all aspects of the way we live and the impact it has on the planet. It does not matter whether you are a guest, investor, operator or employee; for our industry to survive and thrive we must be focused on creating a positive social, environmental and economic legacy. The market and the regulatory environment are pushing us in this direction. And we are already seeing businesses which are getting ahead of this trend benefiting from first mover advantage when it comes to attracting long-term finance, because investors are recognising the obvious risks of not doing so. The time to act is now.
Chef James Allcock Closes the Pig and Whistle Due to Increased Costs Chef James Allcock owner Pig and Whistle restaurant in Beverly, Yorkshire who has been highly critical of the lack of government support for the hospitality sector since Covid, has announced the closure of his restaurant. Taking to social media on December 28, Mr Allcock said: “After a December with a record day, record week and record month, it is better to burn out than to fade away. That’s why I’ve come to the most gutwrenching decision of my life, to unfortunately close. I’m just a person who’s done his best and can do no more, and for that I’m sorry. Allcock thanked industry colleagues for support but said numerous pressures facing the industry meant the restaurant would be unable to continue. “I love the Pig and Whistle, I love our team, I love our guests, I love Beverly, but to say it’s been hard is an understatement and whilst if it was easy everyone would be doing it. I equally don’t think it’s sustainable to be this hard and when I thought I was pulling in a direction with another person I felt stronger to go on, now I’m back alone I don’t feel I can do that anymore.”
He added: “It is therefore with great sadness that I have taken the difficult decision to close the Pig and Whistle in its current form and again whilst I don’t want to be disingenuous or cryptic about what that could mean, I want to remain very clear that long-term we simply will not reopen.” The chef said the restaurant would operate as a Pig Pantry deli for guests to use their gift vouchers while all deposits would be refunded. In September 2022 Mr Alcock hit out at the untenable rise in energy cost when his energy bill quote, which rose from £2,928 a year to £22,516.34, describing the rise as “unsustainable” and called for a cut in VAT to help him keep his business alive. “We don’t even take that money in a month and that is more than we pay rent – it is one of our most expensive bills behind wages. I’ve worked out that it’s going to cost £125 a day to turn the heating on in winter. We seat 22 covers, if we were full every day lunch and dinner – which we’re not – that’s £2.84 per guest.”
Pints’ Of Wine Stocked On Britain’s Shelves For The First Time Ever CLH Digital
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Innovation, freedom and choice – that’s what today’s announcement gives to producers and consumers alike.
The government is to allow the sale of ‘pint’ sized still and sparkling wine across supermarkets, pubs, clubs and restaurants, the Department for Business and Trade has announced.
Our exit from the EU was all about moments just like this, where we can seize new opportunities and provide a real boost to our great British wineries and further growing the economy.
The move to introduce the 568ml size would sit alongside the 200ml and 500ml measures already available, offering more flexibility and choice for customers.
Nicola Bates, CEO of WineGB said: We welcome the chance to be able to harmonise still and sparkling bottle sizes and we are happy to raise a glass to the greater choice that allows UK producers for domestic sales.
The UK’s wine sector is set for the boost as part of the Government’s smarter regulation programme to ensure regulations are up to date and agile,. The move comes following engagement with the industry, with businesses now being able to sell prepacked still and sparkling wine in 500ml and 200ml sizes as well as a new 568ml ‘pint’ quantity.
The Windsor Framework also means that newly packaged wine will be able to be sold by bars, restaurants and retailers in Northern Ireland – with products able to move in what is known as the retail “Green Lane”, under the Northern Ireland Retail Movement Scheme.
900 vineyards are set to benefit from the new freedoms, boosting production and supporting British businesses, which currently produce around 12.2 million bottles of still or sparkling wine a year*. These optional reforms from Government are thanks to our new Brexit freedoms via the Retained EU Law (Revocation and Reform) Act 2023 and are wholeheartedly backed by industry wanting to reduce burdensome regulations. The changes will help to boost innovation, increase business freedoms and improve choice for consumers. Minister for Enterprise, Markets and Small Business Kevin Hollinrake said:
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In addition to announcing the deregulatory measure on wine, the Government has published a response to the consultation Choice on units of measurement: markings and sales. Following the extensive consultation, the Government has decided not to introduce any new legislation in this area. But new guidance has been issued to promote awareness and use of imperial measurements. The Government will continue to keep this legislative framework under consideration, as part of a wider review of metrology EU derived legislation.
Wetherspoon Begins its “January Sale”
JD Wetherspoon is reducing the price on a range of drinks and meals from January 2, until January 17 in England, and begins January 3-17 in Scotland. The pub chain has launched its January sale slashing the costs of certain beverages and food Pub-goers can now purchase Bud Light and Doom Bar for £1.99, whilst select cocktails are priced at only a pound more.
Other alcoholic drinks in the sale include Corona seltzers and spirits. Those who prefer low or alcohol-free drinks are also in luck, as beverages such as Heineken 0.0, and Kopparberg Strawberry and Lime have also had their cost cut. Wetherspoons founder and chairman Tim Martin said: “Department stores and shops hold their sales in January, so it is the perfect time to have a sale in the pubs too.
The range of drinks and food on sale in the pubs is aimed at suiting a wide variety of tastes. This year we have included our biggest selection of low and non-alcoholic drinks. "I believe that the January Sale will prove popular with our customers. As always, staff at the pubs will serve customers responsibly.” The January sale is available across the 800 and more Wetherspoons pubs.
Managing the Staffing Crunch 14
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By Isabelle Shepherd, Director, haysmacintyre (www.haysmacintyre.com) The hospitality sector has been facing a staffing crisis for over three years now, and this shortage of workers, along with an increasing National Living Wage, has been driving up payroll costs. This strain on business’ cost base will only be amplified by the Autumn Statement announcement that the National Living Wage will increase by a further 9.8%, which equates to over £1,800 a year for a full-time worker over the age of 21. To retain staff, minimise churn and optimise cost structures, businesses are having to consider each cost line in their profit and loss account and be inventive in their approach to retention. Recent years have seen a shift in the sector in terms of the wellbeing and benefits offered to employees. A strong package in this area can help attract and retain the best employees. When implanting benefits packages its important to consider who will cover the tax on these. One option is ‘payrolling’ whereby the employee is taxed each month on the value of their benefits. This reduces the cost to the employer but is naturally less attractive to the employee. An underused benefit is the use of pension salary exchange. Businesses may wish to explore this as an option for their higher paid workers who make pension contributions. Employee pension contributions are typically deducted after net pay, but for an employee who commits to pension salary exchange, their salary is reduced by an amount equivalent to their pension contributions and their employer pays the total contribution into the pension as an employer-only contribution. This results in savings to the employer and the employee on national insurance as the employee’s salary is lower. Employers could opt to share their part of
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these savings with the employee or retain these within the business. Once a pension salary exchange scheme is set up, it is a straightforward process each month to maintain. A scheme like this can bring great benefits, with the only significant pitfall being the need to ensure that wages do not fall below the national minimum wage threshold. Looking beyond employee benefits, we are starting to see an increase in the use of technology to reduce costs. In the world of quick service restaurants, businesses that have to date not utilised self-service kiosks may wish to reconsider installing these. Not only do they allow a site to operate with reduced employees, but it is also reported that average orders are increased by up to 20% when ordering through this method than with traditional cashiers. The kiosks require an initial cash investment but should save on payroll costs in the long run. The extension to capital allowances rules announced in the Autumn Statement could allow those business who are tax paying to offset the investment against their corporation tax bill. Given the levels of inflation we have seen, the cost of food and beverage is high on the list of every management team. This has led to an uptake in businesses employing a dedicated procurement officer to negotiate with suppliers, or for smaller business employing a contractor to support in this area. Although procurement can be heavy on management time and effort, the costs savings that can be achieved in the area can be substantial and it is well worth exploring if it is something yet to be considered. During the pandemic a lot of businesses went through menu reviews to reduce the number of options available to customers to streamline kitchens however, in many cases the menu options removed have been reintroduced. If costs are particularly tight this maybe an area to reassess as it can reduce food waste and have environmental benefits. Looking to the future, it is hard to predict when cost pressures will begin to subside. It is therefore essential that businesses continue to be proactive, respond quickly to changes in the operational environment and challenge themselves constantly on operational efficiency. Otherwise, there is a risk of high levels of continued closures within the hospitality industry (particularly for independent restaurant groups), fewer site openings and new brands. All of which may mean stifled growth in 2024 and perhaps beyond.
Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements. Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive
selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers for you. Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space. For full details about our vast array of top-quality outdoor picnic benches for sale, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.
Sustainable Hospitality: Cutting the Carbon Footprint of Chilled Drinks 16
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By Colin Rodgers, director, V-Tex (https://v-tex.cool/)
The possibility of serving chilled drinks more sustainably has become a reality, thanks to emerging technologies entering the market. Bars, hotels, and restaurants strive to provide a premium experience for their discerning customers, including serving frosty beers and lightly chilled wines. However, the quest for excellence in drink service comes at a cost, with a substantial amount of water and energy dedicated to the refrigeration of beverages. This is something UK Hospitality has pledged to tackle as part of its net zero by 2040 pledge, made in October 2022. The pressure is on, as carbon emissions from refrigeration in the overall food industry stands at 3.2% of total UK emissions , according to the latest industry research. Traditional refrigeration methods in hotels and restaurants often involve continuous operation of large-scale refrigeration units, leading to substantial energy consumption. With energy bills escalating for businesses, this is far from ideal. So, how can costs be reined in, while saving enormous amounts of water and energy worldwide?
SMART REFRIGERATION AND RAPID CHILLING In recent years, there have been significant developments in technology aimed at reducing the carbon footprint of refrigeration systems used in hospitality. One notable advancement is the increased adoption of energy-efficient and environmentally friendly refrigerants. Traditional refrigerants like hydrofluorocarbons (HFCs) are potent greenhouse gases, contributing to climate change. In response to this, newer refrigerants with lower global warming potential (GWP) have been introduced, helping establishments comply with stricter environmental regulations. Moreover, smart refrigeration systems have gained traction in our industry, offering enhanced energy management, and reduced environmental impact. These systems leverage sensors, data analytics, and automation to optimise cooling processes. For instance, intelligent controllers can adjust temperature settings based on realtime demand, ensuring that refrigeration units operate only when necessary.
The latest ‘rapid chilling’ technology takes this a step further. It employs advanced cooling mechanisms in small units that chill beverages in a fraction of the time required by conventional methods, as and when needed. By significantly reducing the duration of refrigeration, establishments can cut their energy consumption, resulting in lower utility bills and a direct, positive impact, both on the bottom line, and Scope 1 GHG emissions. Additional benefits are that fewer chiller cabinets are needed, while more space is freed up, which could be more profitably utilised.
BEVERAGE CHILLING ON DEMAND Unlike traditional systems that often operate at a constant temperature, rapid chilling technology adapts to the specific cooling requirements of each bottle or can, improving the customer experience, while optimising energy usage and minimising waste. A quality Chablis will need to be served at a different temperature to a can of cider, for instance. Rapid chill units can also help hotel staff become more efficient and streamline their processes – able to chill on demand according to customer preferences, and in line with real-time demand. With a small rapid-cooling unit, wine, beer, soft drinks, and mixers can be chilled to order, as and when required.
HAPPY HOUR FOR THE PLANET New rapid cooling solutions being patented today harness ground-breaking technology. One innovation in drink-chilling is to deploy a ‘Rankine vortex’ within a small unit. This is a mathematical model of a vortex in a viscous fluid. Drinks are placed in a unique gripper and subjected to ‘forced convection,’ as opposed to the natural convection of existing equipment. Drinks are chilled in minutes, offering energy savings of 50-90%. This system also eliminates the need for commonly-used chemicals and glycol, adding to the environmental benefits.
LESS REFRIGERATION MEANS LOWER OVERHEADS Britain suffered a net decline of 4,593 licensed premises in the year to March 2023, according to the Hospitality Market Monitor from CGA by NIQ and AlixPartners. Although the rate of closures has since slowed, there’s no denying businesses are being pushed to the limits, and all the economic indicators suggest 2024 is going to be challenging. Forward-thinking hospitality and catering businesses are already embracing eco-friendly refrigeration solutions. Recognising the dual benefits of cost-efficient business operations, and positive environmental impact, they are paving the way to serving drinks at the perfect temperature, while protecting the planet.
Zest Quest Asia’s Finalists Announced The six finalists have just been announced for the 2024 Zest Quest Asia competition!
Entries were plentiful and standards were high but after paper entries were scrupulously judged, six student teams have been chosen to compete at this year’s esteemed event. Going through to the final cook-off, to be held at the University of West London, on 27th February are Cheshire College South & West, Loughborough College, North Hertfordshire College, The Sheffield College, University College Birmingham and New College Durham. The cook-off will be held on 27th February, at the University of West London, where the finalists will endeavour to impress a team of judges, all of whom are highly regarded industry professionals. Each team of three students are challenged to create a four course menu and are urged to research their chosen cuisine well. They are required to consider authenticity, taste, presentation, cost, skillset and innovative use of sponsors’ products, as well as minimising waste. The winning team will be grandly rewarded with an educational trip of a lifetime to be revealed at the Gala Dinner; previous destinations have included Japan, India, the Philippines, Thailand, Vietnam and Sri Lanka!
The passion, expertise and sincerity behind Zest Quest Asia makes it an industry event like no other, with many positive comments from past participants highlight the benefits of competing:
“The educational journey that our students took on whilst doing Zest Quest was invaluable, they grew in confidence, gained the ability to research independently, and worked as a team.” Andy Gabbitas BEM, Chef Lecturer, The Sheffield College. “The competition was so well constructed and sponsored. Having informative and educational videos from the industry sponsors was of great help. ZQA promotes knowledge enhancement, rather than solely practical cooking, with the requirement to make a presentation setting it apart and above any other competition.” Simon Rodgers, Professional Cookery & Hospitality Lecturer, North, West and Hebrides. “The competition has given the students a platform to express themselves in a cuisine not naturally embedded in the curriculum and has highlighted the diversity of cultures and cuisines.” Anthony Gascoigne, North Herts College As is customary, the canapes served during the drinks reception will be prepared by current Zest Quest Asia champions, University of West London, who spent over a week in Bangkok as their main prize. Tickets for the Gala Dinner and Awards Night are now on sale priced at £110pp, or £1,000 per table of 10, and include the drinks reception and 3-course dinner with wines. Please follow this link to book. https://www.tickettailor.com/events/mcculloughmoore/1016589
Prepare a Warm Welcome this Winter In the bleak midwinter, it’s not easy keeping a cheery face when toes are froze. Ensuring our venues remain open, and events go ahead as planned, is a full time job. Hotels, restaurants and event venues are often located in older, larger buildings which require a lot of maintenance and are rarely heat efficient. But, having adequate heating and a solid back up plan should the boiler fail, is paramount to ensuring a comfortable environment for staff and guests alike.
These include Space Heaters, Radiant Heaters, Halogen Heaters and Industrial Heaters.
SPACE 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. 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.
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.
INDUSTRIAL HEATERS
PRIME THE PUMPS
For instance, in larger buildings where airflow is limited, additional heating may be required to ensure a comfortable ambient temperature throughout.
For instance, a large dining hall 13m sq. with a 3m high ceiling would require a heat output of 34kW. The Clarke Devil 1600DV produces 36.6kW so is ample for heating a cold dining hall when the central is on the blink. To calculate what size kW heater you require, visit our simple calculator at https://www.machinemart.co.uk/stove-calculator and simply add in the dimensions of your room.
Clarke have a whole range of heaters which cater for all scenarios.
RADIANT HEATERS
Visit www.machinemart.co.uk/c/heating-ventilation to see our full range of heaters and pumps available this winter.
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.
Flash floods have become the norm recently, following snow and heavy rain, meaning cellars are at the risk of becoming flooded. Machine Mart’s range of Clarke Water Pumps painlessly remove floodwater from cellars and basements at subterranean levels even when working flat out.
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VisitBritain Publishes Inbound Tourism Forecast For 2024 VisitBritain CEO Patricia Yates said: “International visitors spend tens of billions of pounds in the UK with the money generated supporting local economies and jobs, so it has been great to see the double-digit growth in spending from the US as well as the overall growth forecast for next year on 2023.
VisitBritain has published its tourism forecast for 2024 showing an increase in inbound visits and spend overall to the UK compared to 2023 levels, although with varying rates of recovery and growth across its major inbound visitor markets. VisitBritain’s overall forecast for spending by international visitors in the UK in 2024 is £34.1 billion, up 7% on the spending predicted in 2023 and up 20% on 2019, although 96% of 2019 levels when adjusted for inflation.
“We have however seen a slow-down in the overall pace of recovery compared to the strong start seen in the first half of 2023 and we face fierce competition from our European neighbours. To drive spending to Britain our international campaigns will remain focused on those markets showing strong growth, including Australia and the US, and we’ll continue to compete hard in our major European markets and the valuable Gulf Co-operation Council (GCC) countries.
Looking at the number of visits to the UK, 39.5 million visits are forecast, up 5% on the 37.8 million expected in 2023 however still 3% shy of 2019 levels. The United States (US) continues to lead tourism’s recovery with record-breaking spend by American visitors in the UK in 2023, up 28% on 2019 based on latest figures even when adjusted for inflation. VisitBritain is expecting the US market to be worth £6.7 billion in 2024 with American visitors contributing almost £1 in every £5 of all inbound spending.
“We also want more destinations across Britain to feel tourism’s economic benefits. Our global GREAT Britain campaigns are showcasing our vibrant cities, contemporary culture and beautiful coast and countryside, inspiring visitors to discover more of Britain, stay longer and to come now.
The pace of recovery from Europe slowed as 2023 progressed with spending, in real terms, remaining just below 2019 based on the latest data.
VisitBritain’s GREAT Britain marketing campaigns in 2024 are set to run across Australia, France, Germany, the GCC and the US, inspiring visitors to ‘See Things Differently’ by showing fresh and exciting experiences, alongside a warm British welcome.
China, the UK’s second most valuable inbound market in 2019, has continued to build back with visitor numbers increasing throughout 2023, although overall East Asia has been relatively slower to recover. VisitBritain is expecting China to recover to a value of £1.7 billion in 2024 to be the UK’s fourth most valuable inbound visitor market. VisitBritain is predicting that inbound tourism, both the number of visits and spending by international visitors, will recover to 2019 levels by early 2025.
VisitBritain’s research shows that one of the biggest drivers for visitors globally in choosing a destination is that it is a welcoming place to visit. Its campaigns in 2024 are also harnessing the power of screen tourism to showcase Britain’s regional diversity, highlighting film and TV locations, destinations and visitor experiences to drive visits. VisitBritain’s research shows that films and TV are powerful motivators for travel while Expedia Group’s latest ‘set-jetting’ forecast showed that more than half of international travellers said TV shows and films inspire their travel plans.
Seventh Annual Riso Gallo Young Risotto Chef of the Year 2024 Now Open Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2024 has officially opened for entries.
REGIONAL HEATS WILL TAKE PLACE AT:
It is the seventh year of the competition, aimed at young chefs aged 17-23 years, who are either in education or starting out in their professional careers. Entries are open from 1st January until 31st March 2024.
NI & Ireland – IFEX 2024 – 5th March
Entrants are asked to produce, photograph and tell us why they selected their risotto dish, and those selected will be asked to attend a regional heat to produce their recipe. Regional winners will have their dishes judged by professional chefs at the top of their game at the Grand Final in London at the Tottenham Hotspur Stadium on the 10th June, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2024. The winner will receive an all expenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the 2 Michelin starred Il Luogo Aimo e Nadia in Milan, Italy. Emily Simkins won in 2023. She said: “This has been a phenomenal opportunity I will never forget. I’m so glad I could experience this so I have more of an idea of where I want to go in my career. To be able to work in such a prestigious restaurant at the age and level I am was incredible and one of the best opportunities I’ve had so far in my culinary journey.” “Just a handful of things I learnt while working in Il Luogo Aimo e Nadia; lots of Italian pastry techniques, pasta making, breads, canapés and how to make the most amazing risotto, plus I even learnt a bit of Italian! The runner up will win a stage at the Italian Embassy in London.
Wales – ICC Newport – Welsh National Championships – 23rd January
Scotland – West Lothian College – 18th April North East – Durham College – 19th April North West – Trafford College, Manchester – 25th April Midlands – Loughborough College – 26th April South East – North Herts College – 2nd May South West – Reading College – 3rd May GRAND FINAL – The H Club, Tottenham Hotspur Stadium, London – 10th June 2024 The final judging panel will include; Danilo Cortellini, Consultant Chef, Jiri Dvorak, Head Chef at The Italian Embassy, Adriano Cavagnini, Executive Chef at the Bvlgari Hotel; Fabio Pisani from Il Luogo Aimo e Nadia in Milan; Davide Degiovanni Head Chef at 5 Hertford St, Francesco Dibenedetto, Chef de Cuisine Brooklands at the Peninsula Hotel, in London and food journalist Barney Desmazery. Jason Morrison, MD Riso Gallo UK commented; “For over 167 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. Our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength each year.”
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 pounds. 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 Contact Andrew Jackson – andrew.jackson@oilchef.com Landline: 01278 691327 Mobile: 07902 745435
14 dA y 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 Andrew Jackson by phone or email: andrew.jackson@oilchef.com Landline 01278 691327 Mobile 07902 745435
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Chef Adam Handling Appointed Member of the Order of the British Empire Chef Adam Handling has been appointed Member of the Order of the British Empire for services to Hospitality and International Trade in the New Year Honours List 2024.
GREAT Ambassadorship, Adam also created an official recipe for HRH King Charles III’s Coronation, for which he presented his Strawberry and Ginger Trifle, which was made at Coronation celebrations across the UK.
Born in Scotland, Adam’s career began at Gleneagles at the age of 16, where he was the first ever apprentice chef, before going on to become Fairmont’s youngest ever Head Chef. Almost two decades on, he is now the Chef Owner of the Adam Handling Restaurant Group, which includes his Michelin-starred flagship restaurant Frog by Adam Handling in London, alongside Ugly Butterfly in Cornwall, his pub, restaurant, and rooms The Loch & the Tyne in Old Windsor, and Eve Bar in London.
Says Adam Handling: “This truly is my proudest achievement yet, to the point that I still keep pinching myself thinking that this just can’t be real. I’ve always been quite a self-motivating person and I’ve set myself goals. One of those goals has always been to promote sustainable British food – it’s to work closely with farmers and suppliers to source incredible quality ingredients, it’s to use ingredients in their entirety and it’s to never a waste of thing, whilst changing the perception of sustainability and making it luxury. I want to help change the way Britain thinks about food and how British food is seen around the world.
Throughout his career, Adam has received a number of impressive awards, including Scottish Chef of the Year, British Culinary Federation’s Chef of the It’s incredible to be appointed an MBE for two things that mean the most Year, Craft Guild of Chefs Restaurant Chef Award. He was the youngest perPhoto credit Jason Alfred Palmer to me – education and hospitality. I always instil education, inspiration, motison to be one of the Caterer’s ‘30 under 30 to watch’ in the Acorn Awards vation into my team – that’s our ethos and how we work every day. and was also named Restaurateur of the Year in the British GQ Food and Inspiring not only my team but also our guests, the future of the industry and the wider public in terms of Drink Awards. Awards for his restaurants span from the ‘Sustainable Practices Award’ in the CLASS Bar Awards for Ugly Butterfly and ‘Best Pub for Food’ in the Great British Pub Awards for The Loch and the Tyne, what British food is all about, in a sustainable and luxury manner, is what I set out to do and what I intend to to the Group being awarded the ‘Judges Special Achievement Award’ at the Institute of Hospitality Awards, and continue to focus on. multiple inclusions in Top 50 and Top 100 lists, including Frog being listed 9th in the UK in the National I am so overwhelmingly happy – this is, to date, the most heartwarming, humbling recognition I’ve ever Restaurant Awards. received in my almost 20 years of cooking. Thanks to everyone who has been in my life, who have both positively and negatively contributed – you have all been part of making me who I am today and I really do hope I This year, Adam was crowned ‘Champion of Champions’ on the BBC’s Great British Menu, and his Majestic can make the UK proud.” Chicken Pie was voted the winning dish on The One Show’s Coronation Dish competition. As part of his
Warwickshire Hotel Launches New Brailled Guide For Visually Impaired Guests A Warwickshire hotel has taken a big step toward inclusivity and accessibility with the launch of its pioneering braille wedding guide – coinciding with National Braille Day on January 4, 2024. Billesley Manor Hotel and Spa has announced the braille initiative as part of its journey to make the hotel more accessible to visually impaired guests. Recognising the importance of inclusivity in hospitality, Billesley Manor has crafted a comprehensive braille wedding guide, designed to provide visually impaired guests with an immersive and independent experience during their stay. The guide offers a detailed layout of the manor, including room layouts, amenities, and essential information, empowering all guests to navigate their wedding at the estate with confidence. Laura Cherrington, Sales Director at Billesley Manor, expressed her enthusiasm for this initiative, saying: “Today, more than 30,000 people in
Winter Trends for 2023 Outside of the festive fervour there are a number of trends which are becoming popular as we enter the colder period of the year. The key themes we have identified are casual dining maximalism and minimalism and premium dining maximalism and minimalism.
CASUAL DINING MAXIMALISM Casual dining maximalism is all about embracing life, vibrancy and excessiveness. Allowing for a huge mixing pot of colours, patterns and textures to be embraced and showcased it is a case of go big, bold and bright and do not shy away. The only advice we’d give is ensure the rest of your venue follows suit too, if you have a bold restaurant then double down and chose a vibrant table setting to further embrace the perfection which exists within the chaos. Churchill’s wide variety of Stonecast colours is the perfect place to start when looking to incorporate this trend.
the UK use braille to help them communicate. At Billesley Manor, we believe in creating an environment where every guest feels valued and welcomed. The introduction of our braille guide aligns with our commitment to ensuring an inclusive and accommodating experience for all our guests, regardless of their circumstances.” Laura continued: “Embracing inclusivity is a constant evolution and a promise we continue to uphold, and it’s our commitment to building it into the very essence of our offerings, ensuring that every person feels welcome here. With every addition, we’re redefining hospitality.” This launch serves as a catalyst for future initiatives as Billesley Manor pledges to extend its accessibility efforts throughout 2024. Plans are underway to expand the braille provisions to encompass menus and room information packs, creating a more independent experience for visually impaired guests. The braille wedding guide will be available for use this month.
relies on white crockery with occasional pops of neutral light shades to build a subtle flow of tones throughout your table offering. With this theme you must let the food do the talking so ensure your dishes are vibrant, well dressed and visually stunning. A great range which can help you achieve this is Vintage Med Tiles from Churchill.
PREMIUM DINING MAXIMALISM High end, premium maximalism is a contemporary theme which draws on the eccentricity of high society dining and the art deco scene in Miami during the 1980s. The idea is to be bold and visual and allow the colours and patterns to take centre stage. The trend is exciting and somewhat limitless allowing you to go beyond the table display and bring in elements from the wider restaurant such as plant foliage, internal architecture, and other such textures. A glassware range which is perfect for this is Villeroy & Boch’s New Moon
PREMIUM DINING MINIMALISM
CASUAL DINING MINIMALISM
Premium dining is where minimalism shines. Elegant whiteware combined with subtle accents of colour with a shimmer of discreet gold is the best way to capitalise on this trend. To clarify, this does not need to be boring but rather wants to evoke the feeling of a clean canvas with just a hint of colour allowing the food to be visually elevated to a higher aesthetic level. If you are wondering where to start regarding accented tones, we’d suggest either tying in colours from your current venue theme or select monochromatic visuals to offer a bolder contrast. A perfect place to start for this trend would be with the Spyro range from Steelite.
Simplistic, refined but stripped back is the way to nail casual dining minimalism. The trend predominantly
For further information see the advert on page 10 or visit www.allianceonline.co.uk
CLH Digital
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Self-Awareness: A Key Ingredient In QSR Success 22
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By Sanjeev Sanghera, Co-Founder and Managing Director of Doner Shack,
Self-awareness is the new buzzword in management. You might wonder, is it really essential for managing a Quick Service Restaurant (QSR)? Absolutely! But what exactly makes it so important? Sanjeev Sanghera, Co-Founder and Managing Director of Doner Shack, the Berlin-inspired street food concept, discusses what self-awareness really is and why it is essential for any QSR brand. Self-awareness in business, particularly for QSR brands, extends beyond simple self-reflection. It's about having an in-depth grasp of your brand’s identity, recognising its strengths, and acknowledging its weaknesses. In the competitive landscape of QSRs, self-awareness isn't just beneficial, it's a necessity for achieving success. Research indicates that clear self-perception enhances confidence, creativity, and effectiveness in leadership and communication, leading to better decision-making. Interestingly, research points out that only about 10-15% of individuals are truly considered self-aware1. In the business world, this contrast is stark: around 83% of high-performing professionals are deemed self-aware, in sharp contrast to just 2% among those who perform at lower levels2. A brand's self-awareness is rooted in a clear, authentic vision. It involves knowing your audience well and customising your brand to connect with different groups. This insight not only forms the backbone of your brand's message but also influences how and where you deliver it, be it through digital channels or traditional media. Simple, value-led marketing messages are the secret to cutting through the noise and reaching your audience directly. Understanding your brand's position within your industry is essential. The hospitality sector is broad, ranging from fast-casual to fine dining so being aware of where your business fits in this spectrum is crucial before initiating customer outreach or engagement. At Doner Shack, for instance, we worked hard to transition from fast-casual, as we were when we launched, into a more defined QSR brand, as this felt like a more authentic fit for our target audience. On that note, it’s important not to shy away from times when perhaps your brand isn’t hitting the right mark. If you find your brand isn’t attracting the right audience, then something isn’t quite right! It’s worth taking a step back and re-assessing where you are and where you want to be. Consider it an opportunity to
pause and introspect. Reflect on your brand's current position and what you could be doing more effectively. It's essential to understand that realigning your brand's direction doesn't mean losing its authenticity. It's about modifying and growing to make sure your brand's voice is heard as intended. Re-positioning can be a powerful strategy to forge a stronger connection with your audience, without compromising the core values and authenticity that define your brand. This is something we are proud of at Doner Shack and it has helped us to look at our brand and rediscover exactly what it is we love about our business and how we can share that with as many of our target audience as possible. Your menu is a key ingredient in your brand’s self-awareness too. It’s important that your offerings match your brand's identity and meet customer expectations. For example, a QSR would be better suited to concentrating on its own specialties and steering clear of menu items that are more fitting for high-end dining settings. Adding a distinctive signature dish can also be an effective approach to communicate your brand's unique identity and keep your customers coming back for more. Similarly, it's vital to consider your target audience when choosing the range of food and price points. At Doner Shack, we dedicated significant time to determining our target market for our menu. This led to us offering a diverse spread of dishes, aiming to meet the preferences of our main demographic, stay competitive and differentiate ourselves in the market. We also focused on pricing our products reasonably, ensuring they were affordable for a broader customer base while also fostering customer loyalty. The design and aesthetics of your QSR space are also crucial. They shape how customers perceive your brand and contribute to its identity. For instance, a contemporary bar with an Instagram-friendly design might not appeal to those looking for a casual place to enjoy drinks or watch sports. Similarly, a basic, no-frills pub might not attract those seeking a place with aesthetic charm and trendy vibes. Self-awareness is a powerful tool, yet it comes with its own set of challenges. Striking a balance between adapting to current trends and preserving a cohesive brand identity is key. Failing to do so might lead to a compromise in quality. Of course, keeping up with trends is important for staying relevant, but pursuing trends that don't align with your brand could end up distancing the audience you want to engage. Self-awareness is not just a buzzword but a fundamental component of success in the QSR industry. It encompasses a holistic strategy, incorporating elements like brand vision, menu creation, aesthetic design and tactical marketing. By investing effort in deeply grasping and accepting your brand's distinct identity, your business can skilfully manoeuvre through the competitive arena and establish a strong connection with your target audience.
Sustainable Solutions Help Improve Waste Management at Expowest Cornwall 2024 food and drink brands all under one roof.
To improve its sustainability values, the Expowest Cornwall trade show is leading the charge in responsible waste management. Beyond the vibrant showcase of hospitality and catering innovations, this year's event prioritises minimising environmental impact through strategic partnerships.
Mike Anderson, Managing Director of show organisers Hale Events, expresses the commitment to waste reduction, stating, "We are constantly striving to better manage the waste produced at our trade shows. It's great to be working with Passmore Cleaners, TQuality, and Biffa in Cornwall to enhance waste separation and removal, with a focus on recycling as much as possible."
Passmore Cleaning Company, who are exhibiting at the show for the first time, will spearhead the collection of waste from stands, along with cleaning the show, while TQuality takes on the responsibility of recycling cooking oil used during the show. Biffa, the waste management experts, will be playing a crucial role in ensuring the responsible disposal of the various wastes generated by a trade show, including food waste, glass, cardboard, and mixed general waste. All this will be either recycled appropriately or taken to a waste plant for conversion into electricity. Taking place on Wednesday 6th and Thursday 7th March at the Royal Cornwall Showground in Wadebridge, Expowest Cornwall brings together buyers from the hospitality, catering, and food retail industries, offering a unique opportunity to explore a diverse array of
Smashed Drinks - Rethinking Drinking Drink Natural, a key player in the soft drinks sector with a decade of experience, has recently acquired the fastest-growing premium craft AF 0.0% brand, Smashed Drinks. This strategic partnership has set the stage for Smashed Drinks to revolutionize the market with its range of Craft Beer, Ale, and Cider using a vacuum distilled process, which is the only one of its kind in the UK. With a focus on low calorie content, vegan and gluten-free options across its cider range, and Halal certification, Smashed Drinks is poised to redefine the concept of alcohol-free craft beverages. With the slogan "REAL BEER, REAL CIDER, REAL TASTE, REAL AF," and the enthusiastic endorsement of CEO John Hodgson, Smashed Drinks is ready to disrupt the industry and reimagine the way we drink.
This pioneering initiative aligns with the broader vision of Expowest Cornwall, which not only offers free attendance for trade buyers but also promises two unparalleled days of networking with the leading producers, service providers, and distributors in the industry. Register online at www.expowestcornwall.co.uk or call 01934 733456 to be part of this innovative and sustainable trade show experience.
traditional alcoholic beverages.
HEALTH-CONSCIOUS OPTIONS: Recognizing the growing demand for healthier beverage alternatives, Smashed Drinks goes above and beyond to cater to a diverse range of dietary needs and preferences. By being low in calories, Smashed Drinks appeals to those who are mindful of their calorie intake, without compromising on taste or quality. Moreover, the brand's commitment to vegan and gluten-free options across its cider range ensures that individuals with dietary restrictions can enjoy the full range of Smashed Drinks' offerings. This dedication to inclusivity and health-consciousness sets Smashed Drinks apart as a brand that truly understands and respects its diverse consumer base.
CONCLUSION:
Smashed Drinks is at the forefront of redefining the concept of alcohol-free craft beverages. With Drink Natural's acquisition and a focus on craftsmanship, innovation, and inclusivity, the brand is leading the CRAFTSMANSHIP AND INNOVATION: charge in disrupting the market. From their range of Craft Beer, Ale, and Cider to their unique vacuum distilled process, low calorie conSmashed Drinks has quickly gained recognition as the fastest-growing premium AF 0.0% brand, owing to its tent, vegan and gluten-free options, and Halal certification, Smashed Drinks is setting a new standard for AF unwavering commitment to craftsmanship and innovation. The brand's range of Craft Beer, Ale, and Cider 0.0% beverages. With the enthusiastic support of CEO John Hodgson, the brand is poised to reshape the way showcases a depth of flavors that rivals their alcoholic counterparts. Through the vacuum distilled process, Smashed Drinks achieves a remarkable feat: preserving the authentic taste and essence of traditional craft bev- we think about drinking, offering a real and satisfying experience to consumers seeking an alcohol-free alternaerages while ensuring a complete absence of alcohol. This innovative approach sets Smashed Drinks apart from tive that doesn't compromise on taste or quality. other alcohol-free options, providing a real and satisfying experience for consumers seeking an alternative to See the advert on the facing page for details.
Custard’s Top Hospitality Trends for 2024 24
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Article supplied by www.custardcommunications.com, marketing and PR strategy for your hospitality business. From AI and weather patterns to experience-led packages and extended weddings – Custard’s top hospitality trends for 2024 explores some of the challenges and opportunities for the new year.
their responsibilities significantly increase around contingency planning, safety measures and crisis preparation. There are calls from across the industry for further clarity and guidance, however, no one can afford to be complacent and wait for this to come. Associations and trade bodies will be focussing on this messaging throughout the year to support on how to implement the necessary measures effectively and efficiently in terms of costs.
BLAME IT ON THE WEATHERMAN With El Nino weather patterns back with a vengeance and the ongoing climate crisis reaching ‘global boiling’ point, unpredictable weather patterns are set to disrupt the travel industry for months or even years to come – providing opportunities for UK hotels and venues to really push for holidaymakers, corporate bookers and meeting organisers to remain on the isle.
Custard top tips: Be prepared! Analyse the current guidance in place and make a start on how to implement the changes. Adopting a pandemic mindset – agile and fast moving – will ensure the quick-thinking and action that may be required. Communication is key – update websites, terms and conditions and contracts to ensure compliance is included.
Last-minute booking is a trend likely to continue into 2024 as leisure travellers and those travelling on business and for events not only seek the best deals, but also convenience and opportunities to avoid the hassle of travel. Custard top tips for 2024: UK hospitality need to remain agile and make offerings unique and desirable to entice UK bookers to continue to choose the UK. Stay ahead of the curve and adapt offers based on seasonality and unexpected weather conditions, with up to date website information and timely offers sent out to press at least one week in advance.
THE POWER OF EXPERIENCE Despite the UK economy fluctuations and inflation challenges, travel is still on the agenda, and meetings and events continue to flourish. One thing is clear, however – bookers are looking for experiences, not just accommodation or meeting spaces. With 72 percent of millennials stating they would rather open their wallets based on experiences rather than on material items, content seeking activities that instigate feelings of ‘FOMO’ amongst friends, colleagues and social media followers are high on the agenda for this age group. Exclusive experiences are more popular than ever in the luxe market too, with an emphasis on natural surroundings, getting back to nature to escape daily life, and the incorporation of wellness into hotel stays, conferences and meetings. Location is a key selling point, so make sure this is showcased when marketing your hotel or venue. Custard top tips for 2024: If an image speaks a thousand words – just imagine how chatty video content is! Create a video content strategy that showcases the USPs and experiences on your doorstep and invite content creators and journalists with relevant interests in to champion it online. Target different customer segments who can travel or book outside key periods.
BLEISURE SEEKERS Savvy business travellers and meeting delegates continue to extend their stays into mini breaks to incorporate leisure, tourism or wellness into their trips. Driven by a desire for a more maintainable work-life balance and the ability to ‘work from anywhere’ this is a trend set to continue and thrive into 2024 supported by businesses who are adopting more flexible travel policies to retain staff who are required to travel regularly for work. Purpose built conference centres, hotels and event venues are going to have to work harder and innovate to compete with disruptive competitors in unique new spaces such as converted boats, historical buildings, and museums. The uniqueness, quirks, or talk-ability of these spaces deliver a ‘wow’ factor and therefore an immediate perception of ‘experience’ which have risen in demand through 2023. Custard top tips for 2024: Hotels and venues should review mid-week packages typically booked by business travellers to enable or encourage longer stays highlighting facilities and local attractions – tapping into anything quirky and unique. Host a well themed showcase or event that really shows off the spaces available, and make sure experiences are posted on social media chan-
INTERNATIONAL TRAVELLERS TO RETURN WITH FORCE nels.
BUDGET MANAGEMENT Whilst travel spending is showing no signs slowing down, there are signs that travellers are managing their spend differently, and being more budget-cautious during their stays which is likely to have a longer-lasting impact on uplift sale opportunities such as leisure, spa, and F&B. All-inclusive stays have always been synonymous with foreign destination holidays for sun-seekers seeking hassle-free, luxe experiences, however, as we move into a more budget-conscious economy could this start to be more prevalent in hotels and resorts across the UK? ABTA research found that 29% of people were planning to take an all-inclusive holiday in 2023 to help them manage their finances, so with the UK economy remaining tumultuous consumers are likely to increasingly seek packages to eliminate hidden surprises and manage costs. Custard top tips for 2024: UK hospitality – whether focused on leisure or corporate events, would benefit from building packages to incorporate F&B, spa, leisure, or any other activities to appeal to bookers seeking a simpler, more rounded experience. Ensure websites include key phrases such as allinclusive for SEO purposes, and that your promotion strategy includes website, social media and PR.
SEAMLESS TRANSACTIONS Technology is emerging as a crucial ally for hospitality events teams, with planners prioritising end-to-end digital booking services from initial registration through to reporting, incorporating enhanced budgeting and engagement technologies. Additionally, instant book options will continue to rise in demand into 2024 and beyond, where delegates book smaller meeting rooms at short notice (up to 20 delegates) through online booking systems with basic catering and AV requirements. This turns the transaction into a direct purchase as opposed to an enquiry route reducing the interaction between the delegates and venue. AI plays an important role in the management of the guest experience too, providing tools for personalisation and streamlining efficiencies. Embrace it or not – it is here to stay and will only become more important for the hospitality industry. Custard top tips for 2024: Inspirational marketing to drive direct bookings will continue to be key for hotels and venues going into 2024. Working with content creators and partners will generate authentic, creative content through social media and online channels to drive awareness amongst consumers. Exploring options for personalisation using AI is a must to improve guest and delegate experience.
BE PREPARED Martyn’s Law, now likely to come into effect in 2024, will see venues and hotels with conference spaces having to adjust their operations as
The post-COVID decline in Chinese tourists visiting the UK has been further affected by the removal of tax breaks for shoppers. The tax break removal has diminished the appeal of the UK as a shopping destination for Chinese tourists, who are now opting for more conservative spending habits and exploring alternative options across Europe. When will Chinese tourists return in mass? Some sources such as STR say they are expecting it to return to pre covid numbers by 2025, with WHG Corporate stating that flights to Europe will increase next year. Custard top tips for 2024: Whatever the answer, you must be ready. If - or when - changes are made to the taxation of goods, and new routes are opened by Chinese airlines, this market will be prime and ready to spend once again. Equally, the hospitality industry needs to maintain their focus on domestic travel and alternative international markets, given the uncertain timescales.
THE FORGOTTEN “I” – INCENTIVES? Incentive travel is a way for companies to reward their top-performing employees with a holiday or trip, paid for by the company. Many companies worldwide use incentives to recognise their top employees or to drive sales – it is also a great way to create strong teams and combine meetings and conferences with an added ‘jolly’ for the team. The UK is increasingly a popular destination for incentive trips from Europe and beyond, with groups visiting for a two-three day trip with excursions, meals and sometimes team meetings too. And the big cities are no longer the only draw – countryside locations offering fun and ‘quirky’ experiences – as well as accommodation and dining for the group – can really benefit from this high spending market. Custard top tips for 2024: Showcase what you can offer incentive groups on your website and on social media, especially in terms of team building packages and local attractions that are suitable for bigger groups. Research the market and host incentive bookers to ensure you get included in the itinerary when trips are planned. Special rates and packages with local attractions help, too.
EXTENDED WEDDINGS According to Hitched.com searches for ‘weekend wedding venue’ have risen by 50% in the past year, demonstrating that couples are looking to make even more of a celebration out of their wedding. These extended stays could include pre-wedding celebrations, brunches, indoor or outdoor activities, and wellness experiences – something which is key for the millennial market in particular. In addition, the term ‘pre-moon’ is appearing in search terms, for couples looking for a pre-wedding holiday or mini break to escape the planning madness. Custard top tips: It’s all about the experience! Think beyond the big day and look at how the venue or hotel can offer other services to this captive audience. Promote ‘add on’ experiences such as brunches, hen parties or pre-moon breaks on social media, with video content and ensure the packages are searchable online for couples looking at venues.
Make It Tasty, Make It Easy, Make It Free From – Make It Meatless!
THE MEATLESS revolution is here, with 50% of consumers reducing their meat consumption out-of-home, is your menu catering for diners looking for great-tasting plant-based food?
The Meatless Farm range offers something for everyone, with a versatile range that makes it easy for you and your customers to swap out meat, without sacrificing on the flavour and texture they crave in their favourite dishes! But making sure your menu keeps customers coming back for more doesn’t just stop at fabulous taste and variety. According to the Food Standards Agency, it is estimated that two million people are living with a diagnosed food allergy and 600,000 with Coeliac Disease. With these numbers increasing, more of us are looking for dishes that are safe to eat for those with food allergies - but these options must deliver on enjoyment too. Free From meals are often limited and can lack taste and imagination…. …Well look no further because Meatless Farm has it covered with our core range of Sausages, Burgers, Meatballs and Mince. Made with peas, these signature products are all Free From top allergens, low in fat and high in protein - making them a must for your menu!
Set taste-buds sizzling with Meatless Farm Sausages – bang them in a bun or serve on top of hearty mash! Our plant-based Quarter Pounder Burgers are juicy and succulent – simply bung them in the oven or on the griddle! Why not swap out beef and pork on the menu for our Meatless Mince in crowd-pleasers, such as Lasagne – or give dishes a twist with Meatless Meatballs - perfect with pasta! At Meatless Farm we’re on a mission to help people reduce their meat consumption by taking all the compromises out of plant-based catering and going large on the benefits. Our products are not only loaded with taste and texture – they are also frozen for convenience and super simple and quick to prepare.
The Meatless Farm range is a sinch for caterers to create a menu of tasty dishes that tick all the boxes. So, whether it’s a classic cooked English breakfast, a gourmet burger or a fiery chilli, everyone can get stuck in and enjoy Meatless made easy! For More information visit https://meatlessfarm.com/professionals/
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Issue 194
CLH Digital
No Small Feat For Littler Means Massive Opportunity For Publicans This week we saw 16 year old Luke Littler compete in the World Darts Championship final before losing to Luke Humphries. And though Littler didn’t win, he certainly captured the nation’s interests with a huge majority backing him. However, what’s interesting for publicans is the rise in general interest in darts.
Alex Tomlinson, solicitor at Poppleston Allen, said: “The playing of darts itself is not a licensable activity requiring a premises licence. However, if you are to have an audience watching a darts tournament or league game in the pub and the audience is being 'entertained' by the tournament then this technically would be licensable.
Though darts is hugely popular with loyal fans, it’s not a sport that tends to attract new viewers. However, the rise in media coverage of Littler’s impressive winning streak has piqued the interest of the general public. So there’s a huge opportunity for publicans to draw some much needed additional footfall in January by jumping on the bandwagon and dusting off the darts board.
“Luckily, in June 2013 the government brought in a range of deregulatory measures, one of which related to the playing of indoor sports. As a result, any indoor sporting event played between 8am and 11pm with an audience of up to a maximum of 1,000 people is simply not licensable and therefore does not need any explicit authorisation stated on the licence.
By promoting the use of a darts board in their venue, licensees could welcome in new and existing customers this weekend who want to try their hand at a game whilst enjoying the pub environment. And whilst it’s a great way to incentivise attendance, leading licensing solicitors, Poppleston Allen, is advising on how publicans should proceed.
“Clearly, if the tournament does go beyond 11pm or in the unlikely event more than 1,000 people are watching then you will need authorisation. “Please do remember if there are no spectators and only the people participating themselves are watching this is not licensable whether or not it is before 8am or after 11pm.”
Celebrity Chef Aldo Zilli becomes the Face of British Tequila Brand Mis Amigos Celebrity Chef Aldo Zilli becomes the face of British tequila brand Mis Amigos as Essex firm strives to capture vast international market.
“I love the product, so I was honoured when they asked me to join the Mis Amigos family as their brand ambassador.”
British tequila brand Mis Amigos has announced celebrity Chef Aldo Zilli as its brand ambassador as they embark on a bold plan to put their bottles in the hands of mixologists behind cocktail bars across the globe.
Already 120,000 litres of Mis Amigos tequila have been shipped to Miami, most of which was loaded aboard cruise liners bound for the Caribbean, and Mexico the spiritual home of the blue agave plant from which tequila is made.
With annual UK sales of £500,000, the company has registered a division in the EU to sell more easily to its 27 states and will begin trading in 20 US states by the end of next year, where it already has orders to ship 140,000 litres (12 forty-foot containers) in 2024.
Since breaking into the US market, the Mis Amigos team have turned their focus towards Asia with CEO Gina Duke taking the family’s tequila to major international trade shows in Mumbai and Shanghai. As a result, the first consignment of Mis Amigos is already being drunk in India, and it is hoped that last month’s trip to Shanghai will see the Chinese market open up in 2024.
The Essex firm is also in negotiations with distributors in China, Peru, Chile, and Japan to sell its drinks, with one Chinese customer placing an initial order of close to a hundred thousand bottles.
Gina said: “We are very much a family firm with old-fashioned values and it’s very important to us who we work with. When we met Aldo we knew instantly that he understood us and would be the perfect brand ambassador.
Mis Amigos flavoured tequila is the product of eighty years of cocktail mixing experience by brothers Simon and Rupert Duke. Not happy with the products on the market, the mixologist duo set about designing their own super-premium range, from behind the bar of their family’s Essex restaurant. Three years later the recipes were perfected and the Dukes were ready to share their creations with British drinkers and the world, exporting their range of cream and flavoured tequilas, plus three premium vodka and gin lines, to Europe, Asia and the United States. Aldo Zilli said: “When I met the Mis Amigos guys and they showed me what they had created I could immediately see lots of different ways to use it in my cooking, and that it would be a great addition to Casa Zilli. “Tequila is such a unique and subtle spirit that combines beautifully with chocolate, and the coffee flavour makes the best tiramisu and espresso martinis, and I can’t wait to make summer desserts with the strawberry flavour.
“We are small and based in Essex in an industry dominated by some very huge players and brands. But what we have is a unique blend of extremely high-quality ingredients, a ‘can do’ spirit and the belief our drinks are the best in the world. “Last month I attended a trade show in Shanghai and already I have a headache because the Chinese want 70,000 litres of our premium gin.” The Mis Amigos range contains chocolate and strawberry cream tequilas, plus chocolate, coffee and chocolate and lime flavours. The range also includes ‘88’ brand vodka and gin, and Jillion’s gin, named after the Duke family’s Aunt, who worked as a codebreaker at Bletchley Park during WW2. Mis Amigos, 88, and Jillion’s gin are available in the UK at: www.gi-spiritgroup.co.uk or you can sample the pure Mis Amigos experience at La Quinta, in Benfleet, Essex, where Simon or Rupert will happily mix you a cocktail.
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Cleaning and Hygiene
CLH Digital
Issue 194
27
Five Star Levels of Hygiene for All Hotels, Restaurants, Cafes and Public Houses Hygiene and cleanliness are important in many areas of business but are perhaps most pertinent in the hospitality sector where first impressions really count. Guests visiting hospitality venues both expect and demand these facilities to be clean and inviting and judge this as being an integral part of their experience.
team of Field Service Engineers are strategically located throughout the UK to enable them to easily visit your site to carry out regular service visits and any repair work, if required. Each Engineer is a full-time employee of the company and has been fully trained to work on your Rotowash.
We appreciate that flooring surfaces will differ from location to location within your facilities and that each area presents unique cleaning challenges. The Rotowash floor cleaning machine has been specifically designed to tackle all these difficulties and to deliver the highest standards of cleanliness.
We offer all our customers a preventative maintenance agreement (PMA) operating on a rolling twelve-month basis at an extremely competitive price. Each PMA covers you for all call out and labour costs in the event of emergency repairs being required, as well as two planned service visits carried out on a five-month cycle.
Uniquely, the same Rotowash floor cleaning machine can be used to clean both carpets and hard floors, guaranteeing not only a quality finish but real value for money. Coupled with this, our machines are built to last, particularly if they are cleaned after each use and maintained regularly. We are committed to providing you the best in customer care and see selling a machine as only the start of the journey. Our
As well as customer care, health & safety is extremely important to us. The design features of a Rotowash machine helps to work injuries by reducing the risk of musculoskeletal disorders. Additionally, although we believe that Rotowash machines are easy to use, we offer free training to all operatives for the lifetime of the machine. For more information, please visit at www.rotowash.com
Make Sure Your Business is Legionella Risk Assessments Compliant with Legionella Testing Regular testing for legionella in hotels and catering environments is of paramount importance. Legionella bacteria thrive in warm water systems such as those found in large buildings, including hotels and catering establishments. By conducting regular testing, potential sources of Legionella contamination can be identified and appropriate measures can be taken to mitigate the risk of infection, safeguarding the health and well-being of staff and guests. Regular testing allows for the early detection of any contamination, enabling prompt action to be taken to eliminate the bacteria and prevent their spread. This proactive approach reduces the likelihood of an outbreak occurring and helps maintain a safe and healthy environment.
Regular testing for Legionella in hotels and catering environments is also crucial for compliance with legal and regulatory requirements. It also helps to build trust and confidence among guests, who can be assured that appropriate measures are in place to protect their well-being. In conclusion, regular testing for legionella in hotels and catering environments is essential for preventing the spread of Legionnaires' disease, ensuring the safety of water systems, and complying with legal requirements. By proactively monitoring and managing the risk of Legionella contamination, these establishments can prioritize the health and safety of their staff and guests, while also maintaining their reputation and avoiding potential legal issues.
Legionnaires disease can cause serious illness and even involve hospitalisation including ICU and even death. Public death, it was named after the 1st major recorded outbreak Health England confirms there were 503 cases of at a conference/gathering in the United States. Legionnaires' Disease in 2019 for England and Wales – an The bacteria are present in all water and become an issue average of almost 10 cases a week. (Latest available data).
when the right conditions for them to proliferate exist. These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C. Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed. This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections. The Legionella risk assessment needs to be carried out to BS8580 by a competent, i.e. trained, person. The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19. The mild illness is called Pontiac fever and will generally be flu-like and may dissipate without treatment. The more serious illness can
The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol. Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly. Temperature monitoring is also advisable, both of these actions MUST be recorded. In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health. Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd See the advert on page 2.
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Issue 194
CLH Digital
Products and Services
Choose Your Path For Assured, Sustainable Hot Water
Upgrade Your Air Freshener System To Keep Washrooms Constantly Fresh
Restaurants, bars and hotels have an often uniquely businesscritical 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 directelectric 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 cost-effective means of gauging needs. It also provides application design which enables owner/managers to develop realis-
tic 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. 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 See the advert on page 7.
LeisureBench Ltd, is proud to introduce its new sister company SGM Recycled Plastics Ltd. Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology. From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee. Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money. Our new website www.sgmrecycledplastics.com has automated muti-buy discounting. Discounts start from
as little as two of the same product for exceptional value. We believe we are the most competitive in the market. Our in-house design team can design bespoke products for our clients and no job is too small or too big. Customer service is key to our success. We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. SGM T: 0333 0112314 Calls charged at local rate. E: support@sgmrecycledplastics.com SGM W: www.sgmrecycledplastics.com LeisureBench W: www.leisurebench.co.uk We all want to see less waste plastic and sustainability; our products are a small, but not insignificant, step in right direction. Thank you. See the advert on page 9.
FRNHZ Linen
website www.kangaboxuk.com. We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products. In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net. Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business. Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now. See the advert on the inside front cover.
The bath linen collection from FRNHZ is equally impressive, featuring an array of plush Face Towels, Hand towels, Bath Towel, Bath Sheets, Bath Mats and Bath Robe. FRNHZ's commitment to quality extends into the kitchen, where its linen collection includes essential items such as kitchen towels and cloths, contributing to a functional and aesthetically pleasing culinary environment.
SGM Recycled Plastics Ltd.
Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available. Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen. Comprehensive product details can be found on our
Blaze Signs Blaze Signs is a name that’s widely recognised in the signage industry; we are one of the largest signage businesses in the UK after all, offering a full turnkey solution from concept, design and planning through to manufacture and installation. We offer unparalleled capabilities and expertise, from project management, creative design services, manufacturing equipment and talent, and professional nationwide installation teams. However, our talent and facilities mean we can provide far more than just standard signage for your business… We have worked with countless customers spanning multiple sectors and industries to design and produce a variety of non-signage specific items. This includes:
• Bespoke fixtures, fittings and furniture • Feature lighting – inside and outside • Building cladding • Working with specialised materials – e.g. glass and wood With Blaze Signs, you can fit-out your restaurant, office or commercial outlet from the signage to the
table, lighting fixtures and mirrors. Our promise of the highest quality service and product extends to these additional business solutions, so you can rest easy knowing you’ll receive the same standard that we’re best known for in the signage industry. ESG is a huge focus for Blaze, and our dedicated group of employees who belong to the Blaze People&Planet working group are continuously looking at ways to reduce our environmental impact, create equitable solutions, take better care of our employees, and drive broader change within the industry and our communities. So, for those potential customers out there not currently talking to us, we would love you to. It could prove to be the start of a highly rewarding experience! Call: 01843 601 075 Email: info@blazesigns.co.uk Website: www.blazesigns.co.uk See the advert on page 9 for details.
Washrooms are the biggest source of complaints, accounting for over 45% of the complaints that facility managers receive.1 In addition, recent research from Tork tells us that 67% of employees say they’re more likely to complain about a washroom than any other aspect of their office.2 Therefore, it’s crucial that washrooms are run efficiently to ensure a standard of cleanliness that makes people feel cared for. A NEW AIR FRESHENER THAT DISTRIBUTES SCENT EVENLY AND CONTINUOUSLY Tork has launched a new system that makes keeping your washrooms constantly fresh much easier. It uses a unique, high-tech technology that is propellant free to neutralise odours continuously and evenly. Research shows that the most important factor customers state when selecting an air care product is the “long lasting performance”3. The Tork Constant Air Freshener can last for up to 90 days before needing a refill, with a range of scents that eliminate bad odours, creating a consistent, fresh washroom experience, which helps facility managers to avoid washroom complaints.
FRNHZ Linen supplier are holding the esteemed title of one of the largest suppliers of bed linen, bath linen, Table Linen, kitchen linen, Chef wears, packaging items and refreshment wet towels. In the Sphere of bed linen, FRNHZ's extensive collection is a testament to its dedication to transforming bedrooms into havens of luxury. From premium bed sheets to elegant duvet covers, each product is crafted with meticulous attention to detail and an unwavering commitment to unbeatable quality.
A SYSTEM THAT IS EASY TO MAINTAIN AND REFILL 71% of cleaning staff agreed that if washroom dispensers were quicker and easier to refill, they would have more time for other cleaning tasks2. The Tork Constant Air Freshener dispenser is certified ‘Easy to use’ for speedy refilling.4 Its flexible placement at reachable heights also allows for easy maintenance. Refills and battery changes can also be planned into existing cleaning routines to save staff valuable time. IOT CONNECTED DISPENSERS With Tork Vision Cleaning, the world’s leading datadriven cleaning solution, cleaning staff will now know exactly when and where to refill all Tork dispensers in the washroom. The new air freshener dispenser will enable them to keep the dispensers replenished and save time by avoiding unnecessary checks. It’s easy to provide a great washroom experience with smart, sustainable hygiene management from Tork. For more information, please visit Tork.co.uk. For more information on Tork air freshener, please visit Tork.co.uk/airfreshener. or see the advert on page 13.
The first-class collection of premium linens for clients all over the UK. Experience the luxury of our table linen, designed for a soft and sumptuous feel that adds a touch of elegance to any occasion. Simplify your restaurant operations with our easycare table linens. Our fabrics are resistant to wrinkles and stains, making maintenance a breeze and allowing your staff to focus on providing excellent service Beyond hotel textiles, FRNHZ extends its reach into Chef Wear, recognizing the significance of highquality and durable garments in various professional settings. The brand's workwear line is designed to meet the rigorous demands of industries, providing both comfort and durability for individuals in their work environments. In a unique and thoughtful addition, FRNHZ also stands out as a supplier of refreshment wet towels and packaging items. This offering caters to the need for convenient and refreshing options, providing a practical solution for various settings, including hospitality and travel industries. For further information call 01234 910 660, visit www.frnhz.com or see the advert on page 7.
Elevating Hospitality: UK Hotels Embrace Walter Geering's Innovative Floating Dispenser Collection In a landmark decision reflecting a commitment to sustainability and guest experience, UK hotels are increasingly turning to Walter Geering's cutting-edge floating dispenser collection. Established in 1903, Walter Geering has evolved into an industry-leading supplier for hotels, holiday parks, and accommodation providers nationwide. Specialising in eco-friendly toiletries and welcome packs, including kitchen and bathroom essentials, pet packs, games night packs, birthday packs, and more, Walter Geering stands at the forefront of the hospitality supply chain.
A LEGACY OF ECOFRIENDLINESS Walter Geering's ascent to a leading supplier is grounded in its unwavering commitment to environmental responsibility. Acknowledging the hospitality industry's reliance on single-use plastic, particularly in toiletries, Walter Geering has pioneered eco-friendly alternatives. Despite the allure of convenience, the company remains dedicated to supporting its clients in reducing plastic consumption, aligning with a broader global push toward sustainability.
TOILETRIES AND WELCOME PACKS REDEFINED Walter Geering has consistently led the toiletry and amenity market through innovative products and ecofriendly initiatives. Their extensive toiletry collections boast bottles and tubes crafted from oxo-biodegradable plastic, post-consumer recycled plastic, prevented ocean plastic, and wheat straw. Spring 2023 witnessed the launch of the ground-breaking floating dispenser system,
a simple yet ingenious solution designed to fit any bathroom seamlessly. Priced at just £4.28 per product per room, the system features a tamper-proof locking mechanism, with a discreet matchboxsized bracket creating the illusion of a floating dispenser.
KITCHEN AND CLEANING WELCOME PACKS Beyond toiletries, Walter Geering extends its commitment to sustainability into kitchen and cleaning welcome packs. Recognizing the imperative of a circular economy, the company invests in reimagining and redesigning its packaging. A new range of packaging types aligns with existing or foreseeable recycling infrastructure, facilitating consumer reuse or recycling. The practicality of their kitchen packs addresses guests' unspoken needs upon arrival, ensuring essentials like washing up liquid, bin bags, sponges, and cleaning cloths are readily available for the first few days.
SPECIAL OFFER: CLH10 FOR A 10% DISCOUNT Walter Geering invites accommodation providers to join the movement towards eco-conscious hospitality. Contact them today and quote CLH10 to avail of an exclusive 10% discount on your initial order. Elevate your guests' experience while contributing to a sustainable future—Walter Geering, where innovation meets responsibility. W:www.waltergeering.co.uk P:01233 658085 E:sales@waltergeering.co.uk See the advert on page 11.
Food Safety
Diners Offered Allergy Lifeline
The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic.
A woman who developed a life-changing service for allergy sufferers after her friend was served nuts, is hoping it will help save thousands of others.
After speaking to her friend, Juliet realised this was a communication issue between front-of-house staff and restaurant chefs.
Juliet Moran, the founder of AllergyMenu.uk created the service following an incident where her friend almost suffered a severe allergy attack whilst on holiday.
She created a website and app to help save those suffering from allergies customers can now see which items on the menu they should avoid and which dishes are safe to consume.
Whilst in Amsterdam, Juliet’s friend Kate informed the front-of-house staff about her allergies - including nuts.
With the number of those suffering with food allergies on the rise, Juliet hopes AllergyMenu.uk will be a life-changing addition for those eating out.
Despite getting the message across in both English and Dutch, the first dish to arrive was Kate’s meal, rich in peanuts. And, without thinking, she put her fork to her mouth about to take a bite.
It also helps restaurants streamline their booking services by flagging any allergy issues before diners arrive.
It wasn’t until her husband pushed his arm across Kate and shouted, ‘Stop!’, that she realised the dish could have sent her into an anaphylaxis
shock.
Juliet said: “I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it. “We were having a few glasses of wine and chatting away when Kate put
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her fork in her food, about to eat it when her husband suddenly put his arm over her and shouted ‘Stop!’ He’d realised the restaurant had put nuts in her dish. “I was really taken aback about how serious it was and spoke to her about all these problems and came to the conclusion that it seems like a communication problem between the front of house staff and the restaurant chefs. “Most businesses already have a chart with all the allergen information on but we’ve found that the real problem is that the chefs aren’t communicating with the front of house staff about what exactly is in the food. “But putting the allergens into a proper computer system and giving the information directly to the consumer who downloads the app or looks on our website can instantly see what food substances are in their dish. “Everytime I speak to users of our service, their only frustration is that not every restaurant is on it. I created this app to help solve this problem - and I’m doing this because I think it can help people out like my friend Kate.” https://allergymenu.uk/
Logicall: Elevating Food Safety Navigating Compliance: Owen’s Law and with Smart Monitoring Solutions Allergen Checker’s Seamless Support
In the bustling world of cafes, bars, and restaurants, Logicall’s temperature monitoring solutions aren’t just a luxury—they’re a necessity. Here’s why your establishment needs our innovative technology: Food Safety Compliance: Regulatory bodies demand stringent adherence to food safety standards. Logicall’s LoRaWAN temperature probes ensure continuous monitoring of fridges, freezers, and cold rooms, providing real-time insights into temperature conditions. This proactive approach not only prevents food spoilage but also safeguards your business against compliance issues. Instant Alerts for Swift Action: Temperature breaches can be disastrous for perishable goods. Logicall’s instant alert system via text, email, or audible alarms ensures swift action in the event of fluctuations. This rapid response not only saves stock but also maintains the quality and safety of your food products. Easy Deployment and Scalability: Forget the hassle of Wi-Fi dependencies. Our temperature probes utilise longrange communication technology, ensuring seamless connectivity across your entire establishment without the need for complex Wi-Fi infrastructure. This not only simplifies deployment but also makes scaling your monitoring capabilities a breeze.
Preventative Maintenance with Smart Sockets: Logicall’s smart sockets go beyond temperature monitoring. They provide real-time data on energy usage and cold storage unit health, allowing you to proactively address potential issues. By optimising energy consumption and preventing equipment failures, you not only save money but also ensure uninterrupted service to your customers. Logical Checks Food Probing App: Simplify your kitchen operations and go paperless with our Logical Checks app. Designed to digitise all your HACCP temperature checks, this user-friendly app streamlines your kitchen’s daily routines. Ensure compliance with ease, leaving behind the burden of manual checks and embracing the efficiency of digital monitoring. Real-Time Display Screens: Take control with Logicall’s real-time display screens deployed throughout your kitchen. Monitor the status of your fridges and freezers in real-time, ensuring that your entire kitchen team is on the same page. This visual solution enhances communication and allows for swift corrective action, minimising the risk of temperature-related issues. In summary, Logicall’s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance, and operational efficiency. Invest in our technology today and secure the longevity of your perishable inventory while ensuring the highest standards in food quality and safety. See the advert below for further details.
Recent court cases have highlighted the critical need for robust allergen management systems in the hospitality industry. The legal consequences for breaching allergen-labelling laws have intensified: urging establishments to prioritise compliance and transparency. One noteworthy case involved a Blackwood pub, fined for failing to provide allergen information, where the establishment’s stance was shockingly expressed as “We are unable to cater for customers with food allergies.” This alarming case underscores the urgent necessity for a proactive and comprehensive approach to allergen transparency. As the industry braces itself for positive changes with Owen’s Law within the next 12 months, Allergen Checker (www.allergenchecker.co.uk) emerges as an indispensable ally for establishments navigating this complex landscape. Already a champion of compliance through its labelling function, the software positions itself at the forefront of the industry’s move toward enhanced allergen transparency. Allergen Checker not only supports Natasha’s Law
requirements but anticipates Owen’s Law, offering a forward-thinking solution. Picture a future where every ingredient, even beyond the standard 14 allergens, is meticulously accounted for. Allergen Checker excels in offering this level of transparency, ensuring that compliance with Natasha’s Law and the upcoming Owen’s Law becomes an opportunity to enhance customer trust and safety. Not only does Allergen Checker help those with allergies it also provides invaluable information to millions who suffer from intolerances. Listing every ingredient will only encourage your customers to trust what they are eating. All the information can be hidden behind a useful QR Code to be placed on your menu without encroaching on your menu design. For those seeking a smooth transition and an opportunity to enhance their offering Allergen Checker invites you to explore its capabilities with a 14-day free trial. Owen’s Law is not a challenge; it’s a chance to redefine how we approach allergen management, and Allergen Checker is here to lead the way. Follow the link and step into the future with confidence. www.allergenchecker.co.uk
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Coffee and Beverage Systems
Consumers Ready To Spend On Hot Beverages in 2024 While some drinkers are happy to upgrade, The Hot Beverages Spotlight Report indicates others will be seeking more value in 2024. The research provides expert insights into the impact of price on decision-making, as well as the formats and flavour profiles that consumers want at both the premium and value ends of the market.
The Hot Beverages Spotlight Report, part of CGA’s Food Insights Spotlight series, delivers a bird’s eye view of the segment to help suppliers, wholesalers and operators sharpen promotional, pricing and ranging strategies, as well as pinpoint opportunities for growth. It sets out the latest hot drink preferences, habits, channels, as well as plus consumer demographics, drivers to purchase and much more.
Andy Hodgson, CGA by NIQ’s senior business development manager, said: “Hot beverages are an increasingly valuable part of On Premise drinks menus and they can unlock incremental sales in new dayparts. But with competition so fierce and consumers more knowledgeable about their drinks than ever, it’s crucial to understand exactly where, when and why these drinks are bought. With spending likely to fluctuate widely between premium and value offerings, crafting the right ranges and hitting the pricing sweet spots will be the keys to success in 2024.”
The research shows well over a quarter (28%) of consumers expect to spend more on hot beverages in the next 12 months, while more than half (54%) say they are likely to pay extra for a better quality drink—a figure that rises even higher to 62% of adults aged 18 to 34. There is a particularly strong appetite for trading up in coffee, where the quality of beans has become integral to marketing campaigns.
Sanremo Coffee Machines Sanremo Coffee Machines is an Italian espresso machine and coffee grinder manufacturer that designs and produces professional equipment dedicated to coffee extraction enthusiasts. This strong passion has guided the company over the years and has now become its greatest sign of recognition. The ability to accept and respond to constant market changes with courage, ideas and products that are born from thinking outside the box, summarized in their philosophy “The Brave Inspire”. This philosophy simultaneously expresses a way of being and an invitation to be inspirational. Sanremo’s machines are designed and hand-built in Treviso, Italy. Creating one of the widest ranges of traditional espresso equipment from a single brand in the world. From their entry-level CUBE machines perfect for the home enthusiast or small bar operations to their Café Racer range, the machines are designed to deliver the consistency and quality required for the busiest of speciality coffee outlets.
Design and technology are at the heart of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient. Matched with an engineering quality using the best materials available for the task at hand, with a focus on sustainable life-long components and high levels of insulation and thermal stability to increase efficiency and reduce energy consumption and costs. During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London. Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible. It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together. The Hub is open to the public and no appointment is required to come and experience all the brand has to offer. With Sanremo’s unwavering passion and dedication to innovate, 2024 is again set to represent another milestone in its history with the launch of a new machine that completely reimagines what is achievable at an entry-level machine, matched with Sanremo’s distinctive design and customisation options. Called the D8 it will be launched in the UK at the end of April. If you are interested in finding out more about Sanremo you can visit their website www.sanremouk.com or contact them via phone or email 01364 644445.
Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality. Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability. Our powerful combination of stylish design and
creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention. Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com
TRY BEFORE YOU BUY
Have you ever thought about investing in a great coffee machine, but are not sure it would work for you? All you need to do is watch your customers enjoy great coffee and your profits rise!
We are so confident that our coffee systems will enhance your business we will install a
LOAN MACHINE
Plus sufficient coffee
completely free of charge for a week.*
CALL US TODAY TO START YOUR COFFEE JOURNEY
0800 44 44 43 OR EMAIL BILL@FORWARDVENDORS.CO.UK *Terms and conditions apply.
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The Source Trade Show Preview
Unlock Culinary Potential at the Source Trade Show – Registration Now Open!
Calling all food and drink buyers in hospitality, catering, and food retail – save the dates for The Source trade show on February 6th and 7th at Westpoint near Exeter. This vibrant regional event brings together an array of food and drink brands, food service, equipment, and business services, making it a one-stop-shop for your needs. As 2024 approaches, it's time to plan your menus and source top-quality ingredients, and essential equipment and services. Whether you manage a pub, hotel, restaurant, café, deli, farm shop, holiday park, or supermarket, the Source is tailored to meet your unique requirements. In partnership with Taste of the West, this show facilitates direct orders from South West artisan producers and well-known companies such as; Bartletts, Chunk of Devon, Clipper, EPOS Buddy, Farm Frites, Forest Produce, Franke Coffee, Frobishers, Gusto Organic, Heritage Cider, House of Sarunds, Proper Cornish, The Cress Co, The Real Olive Co, Unox, Westaways,
Westcountry Fruit Sales, and Yeo Valley. MD Mike Anderson expresses the essence of The Source: “It’s a show packed with reasons to attend; the best producers, market-leading business ideas, networking opportunities, a tourism conference, and it’s open to the entire food and drink industry.” Attendees have 2 days to explore trends, network with industry peers, and gain insights into the challenges and opportunities shaping the sector in 2024. The Source is free for trade buyers, easily accessible, and has plenty of free parking. In addition, many exhibitors at the show will have exclusive show offers for visiting buyers, including discounts, free delivery, free POS items, and deals on service packages. It’s a great opportunity to get yourself a deal and increase your profit margins! For more information about the show and to register to attend, visit www.thesourcetradeshow.co.uk, or call 01934 733465. You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink.
The Source Trade Show Preview
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The Moray Honey Company The Moray Honey Company is a family run business. Our hives are surrounded by lavender, wild flowers.
health properties, aroma and goodness.
We are based near Forres and have apiaries at home and throughout Morayshire and some surrounding areas to the Highlands.
We produce many products ideal for the hospitality, catering and hotel sectors and their customers, which will be on display at The Source Trade Show on Stand F9.
Our Honey is simply hive to jar, as nature intended keeping all the beneficial
Visit us there or see our website at www.themorayhoneycompany.co.uk
The Label Group
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. The labelling gun market can be complicated. Many products are known by
Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds. From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty. Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.
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 us on Stand H4 or call 01736 810334 for details. Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help. Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand H16 at The Source Trade Show.
Our Honey is simply hive to jar, as nature intended keeping all the beneficial health properties, aroma and goodness. Phone 07727 148588 Email yogi@themorayhoneycompany.co.uk Web www.themorayhoneycompany.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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The Source Trade Show Preview Blizzard Refrigeration and Catering Equipment Experts in professional, affordable refrigeration and catering equipment Blizzard is excited to visit The Source show 2024 in February for the first time and show of some of the fantastic equipment we have to offer. Head over to Stand F26 to have a chat to our team about how Blizzard can help you, while you’re there why not take a guess on how many balls are in
our HSG40 to be in with a chance of winning a mini bar!
The Artisan Distilling Company The Artisan Distilling Company is born out of the award winning Devon Distillery. Focusing on creating high quality, bespoke spirits for clients that would like to bring their dreams to life. With clients from the Royal Navy to local pubs, prominent brands to private events, the focus on quality and detail for each and every project if central to our process.
The Artisan Distilling Company also operate the only mobile stills in the whole of the UK, so the opportunities are endless when creating your own bespoke spirit, it can be made on your very doorstep, and indeed inside! Make sure to visit them and start your journey of making your dreams into reality at Stand C15.
Say Goodbye to Plastic Lids THE ADVENTURE OF ARTISAN DISTILLING
01803 224856 artisandistillingcompany.co.uk See us on Stand C15
In 2023 the South West had over 18 million single use hot and cold drinks cups. The plastic lids and PLU lined cups equate to over 80,000kg of single use plastic waste. The hospitality industry sustains us but is also responsible for a large part of this plastic crisis. The is now a solution launching to the trade at Source 24. The Good Cup is a 100% plastic free hot and cold drinks cup with a unique integrated folding lid: meaning No More Lids! Fully compostable or simply recycled as paper. The Good Cup is being brought to the UK by Liskeard based No More Lids Limited and leading the change from our glorious South West. The cup is available in 4 sizes and suitable for drink
and food service. Its unique aqueous lining ensures no leaks or soggy cups and even if the cup goes to landfill there will be no trace in under 6 months and ZERO negative impact on the environment. The South West counties have the largest combined coastline in the UK and we know first hand the issues the single use plastic and increasing tourism waste can create on our beaches and wildlife. It's time to make a change! Say Goodbye to PLU lined cups and plastic lids and say Hello to The Good Cup. Visit No More Lids and Swift Catering Supplies at Stand H7 to find out more. Or visit www.nomorelids.com
The Source Trade Show Preview Let’s Talk About The Finance Your Business Needs To Grow CLH Digital
All businesses, no matter what their size, should have access to the funding they need to grow. Finding the right bespoke advice is often very difficult and this is where Asset Finance Brokers can be really valuable. Colin Chastey is an experienced Broker with a wealth of business knowledge. He has a banking background but fiercely believes relationships and great customer service matter. In his experience, small and growing businesses do not always know that there are so many more options than just traditional banks. All businesses need a person to speak to. A person to help them understand all the options so an informed decision can be made… that’s Colin, the Asset Finance Man.
Asset Finance allows a business to buy or hire new or used equipment, machinery, vehicles etc and spread the cost over a period of time. It also
Rum and Reggae: Our Adventure So Far The seed of Rum and Reggae was born from our love for tunes and of course, rum. Blending the sunny sounds of reggae with our renowned rum punch was a no-brainer and we knew this experience needed to be shared. Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events. And guess what? People loved it! From punch to product, we crafted our signature ‘serious rum,’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink. Our initial success paved the way for our next creation: a rum infused with honey sourced from rescue bees. As the buzz grew, our reach extended to pubs, clubs, restaurants,
He works with a wide range of leading lenders to find the right solution for each business. Call Colin Chastey today on 07760 454244 – www.assetfinanceman.co.uk See Stand I33 at the Source Trade Show.
HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND E17.
expand our range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.
Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to
HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16
Continuing our flavour journey we recently released two new tantalizing rums – mango and coffee. With rave reviews already pouring in, you can be sure that even more innovative flavours are in the pipeline. Stay tuned!
Visit us on stand 567 at the Source Trade Show.
VISIT CLH NEWS ON STAND B20 AT THE SOURCE TRADE SHOW
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offers the ability to raise cash against assets already within a business.
and bars, revealing a demand for our rums with a difference. Our brand's visuals are a burst of excitement – simple, fun, and full of colour, they effortlessly capture the heart of Rum and Reggae whilst drawing in customers with their vibrant charm.
Now ready to spread sunshine nationwide through the hospitality trade.
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Caribbean style rum, with a hint of spice and a touch of caramel, making it perfect to sip on its own, or mix with Ginger ale or cola.
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Chef's Buyer's Guide
CLH Digital
Looking Forward to 2024 with Lanchester Wines
Lesley Cook is Lanchester Wines’ director of purchasing. We caught up with Lesley to look at what will affect the wine trade in 2024. One of the biggest impacts to the wine trade in 2023 was the Alcohol Duty Reform which saw wine duty increase by 20%. This will continue to impact the trade in to 2024 and beyond, with further half percent
incremental duty changes due in February 2025. This increase in duty has been very detrimental to every alcohol-related business over the last six months. Unfortunately, we can’t offset the costs; businesses in our position don’t make enough profit to offset costs so unfortunately these have to be passed onto our customers. But, where we had to increase our prices, this increase is 100% duty on every line and, of course, some products, such as Sparkling wines and lower ABV, have been reduced, which has also been passed onto the customer. There’s a lot of admin involved in the importation of alcoholic goods – we’re an HMRC bonded warehouse and Authorised Economic Operator (AEO) which means we’re effectively an inland port. Our bond and logistics departments work through every single wine to ensure tax codes are implemented correctly and, if the Government continues with its plans for February 2025, it’ll cost tens of thousands of pounds in administration and computer systems not just for our business, but for every business in the wine trade. Wine is an agricultural crop: the climate is heavily involved in determining the alcohol level (unlike beer and spirits which can be determined very
accurately on production). A hot growing season naturally increases alcohol by volume while cold, wet weather decreases it. This could mean that a wine from one vintage goes up by two or three duty increments from the previous vintage.
you can imagine, this takes a lot of planning, it can’t be done instantly and has to be changed while the grapes are starting to grow or before. But this ensures the wine still has the mouthfeel and profile you’d expect. Customers want to taste a Pinot Grigio, not a watered-down version.
The alcohol percentage of wine, in my opinion, isn’t the issue. High ABV wines such as Barolo, Chateauneuf-du-Pape, Amarone are high quality, expensive wines to be enjoyed for what they are and certainly not for binge drinkers.
I attended the World Bulk Wine Exhibition (WBWE) in Amsterdam last month and many of the vineyards are already planning to pick early next year. But this is a huge risk for them – if the wine doesn’t have the right flavour profile and they can’t sell it, then they’ve got no home for this wine. It’s only the UK Government implementing these tax regimes; wine is sold across the globe, growers can’t amend their entire vineyards just to flex to UK requirements. At some point, someone is going to lose out – its unlikely the growers will continue to forfeit their crops purely for one country, so I guess they’ll look to sell elsewhere and the UK will suffer. The next twelve months will be crucial, so watch this space.
We’re currently lobbying Government to try and stop this from happening, as I’m sure other alcohol businesses and bodies are too. It is my thought that we can maintain a stepped alcohol duty but at a simplified scale: 1.Below 11% 2.11% - 13% 3.13% - 15% 4.15%+ This will not only maintain duty tax receipts but also save the UK wine industry millions of pounds in administrative fees. Although, obviously we’d prefer to leave the alcohol duty as it is. We’ve introduced a couple of lower ABV wines within our own brand portfolio which will help minimise duty. I’ve tried a lot of lower ABV wines, all the wines you can think of, but the quality can suffer when you remove some of the alcohol and customers don’t want that - we don’t want that. We’ve only progressed with Pinot Grigio and White Zinfandel because they’re both naturally lower in ABV and lowering by a percentage or two hasn’t reduced the quality. But some lower ABV wines can be green or tannic, you wouldn’t know what you were tasting. They’re not indicative of the varietal and I’m not prepared to lower our quality. We started working with our producers as soon as we knew these duty changes were imminent – to achieve these lower ABV, the grapes are harvested earlier and the vines have been covered to reduce sun exposure. As
There is of course a glimmer of positive news, in that sparkling wines saw a reduction in alcohol duty. For Lanchester Wines, the time was quite fortuitous as we’ve just launched a new partnership with Domain Moutard, the renowned Champagne house and also introduced new sparkling Italian ranges; an organic Raboso Frizzante and Valdobbiadene Conegliano Prosecco Superiore DOCG, both of which are also lower in ABV (11%). And these producers continue to innovate to ensure they remain relevant. For example, Domain Moutard has created a pair of Pet Nats (Pétillant-Naturel) from grapes grown in its vineyards in Tonnerre, close to Chablis in Burgundy. The Pet’ Mout’ wines, a Chardonnay and a Pinot Noir rosé, are produced according to the Methode Ancestral – an ancient method of making sparkling wines. These natural wines have gained popularity in recent years as an artisanal alternative to sparkling wines. These Pet Nats signal an evolution. We have a world-renowned Champagne house growing grapes near Chablis and using an ancient winemaking method to produce cutting edge on-trend wines. This is really exciting. Moutard isn’t afraid to experiment and have fun with their wines, and what’s more fun than a farting sheep (a Péter Mouton) on the bottle?
Producer Celebrates a Meaty Haul at the National Craft Butchers Awards Cornish meat specialists Primrose Herd came away with an impressive haul at the National Craft Butchers Awards this year, receiving one Gold, three Silver and a Bronze from an experienced panel of expert judges. Flying the flag for Cornwall, Primrose Herd’s Chorizo Hotdogs were their biggest hit at the hotly contested industry awards, securing a prestigious Gold for their outstanding quality and flavour. Silvers followed for Sally Lugg’s Smoked and Unsmoked Bacon, and Cracked Black Pepper Sausages; a Bronze
www.primroseherd.co.uk
award for Primrose Herd’s traditional Pork Sausages completed the medal set. Sally, who started the Primrose Herd butchery in 2000, said: “The National Craft Butchers Awards are the pinnacle of recognition in our industry. All products are tasted blind, so it really is just the quality of meat and production that’s being evaluated. I’m thrilled to come away with not just one, but five awards for our Cornish products.” Primrose Herd are based in Newham, where their modern butchery facilities process prime meat from across Cornwall; cuts are carefully prepared by the skilled butchery team, bacon meticulously dry cured, and sausages made to exacting family recipes. Primrose Herd meat is often name-dropped on the menus of top restaurants.
If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk
Lanchester Wines Put Focus on Sustainability At Primrose Herd we know how important quality is to you and your customers. We supply the finest pork individually prepared to a wide range of customers throughout Cornwall and beyond. These include pubs, hotels, restaurants, farm shops delis, cafés, and box schemes.
Customers can buy in confidence knowing they are dealing with a family business that is dedicated to them. So whether its belly pork, dry cured bacon or even a bespoke sausage you want for your menu our dedicated and experienced team are here to help. If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk
Tom van der Neut is business unit controller at Lanchester Wines. While carbon offsetting is relatively mainstream, more and more businesses are looking at how they can introduce carbon insetting when companies invest in carbon reduction projects within their own supply chain. By engaging in carbon insetting, companies are investing in making their own products, practices and supply chains more sustainable. The good news for operators is that the wine trade has focused on insetting for centuries. As the wine industry spans (literally) the globe, insetting has to be apportioned to the different elements of the wine process. You can firstly start by looking at the winery; how its adapted to its environment and social surroundings, and used the resources available from water conservation to soil management, vineyard grazing through to community projects. Next, is the transportation of wine. Bulk shipping has many benefits, both monetary and sustainably: a Flexitank containing 24,000 litres will fit in a 20ft container, while the same volume in bottle would require two 40ft containers. With this comes a significant win on the environmental front, with CO2 savings of 37%
(bulk vs bottled at source) which is around 2kg of CO2 per kilometre travelled. Then look at how your importer or merchant has implemented their insetting programmes. There’s no one size fits all solution to sustainability, so its important to understand what each business has done to minimise their own specific impact on the environment. At Lanchester Wines, we started our insetting programme back in 2011 with the installation of our first wind turbine and solar panels shortly after – we’ve now invested over £13million in renewable energy and heat generation projects at sites across the North of England and our business is powered almost completely by wind and solar. Lanchester Wines also actively seeks business partners and suppliers who share our vision to proactively improve their sustainability. Each of our wine suppliers has adapted to their environment and social surroundings, and used the resources available to them – from water conservation to soil management, vineyard grazing through to community projects. In simple terms, it’s absolutely vital that every business implements carbon reduction programmes as soon as possible. Depending on budget, depending on suitability – but it’s vital to do what you can where you can. Lanchester Wines has created a Sustainable Bulk Wine Partner Portfolio which can be downloaded from our website and shows the commitment from each of our partners, so our customers can be assured the wine in their glass truly is sustainable. https://www.lanchesterwines.co.uk/ what-we-do/sustainable-wine-business/
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Chef's Buyer's Guide
Winning Cheese and Whiskey Pairings from Northern Ireland Northern Ireland is one of the food world’s best kept secrets, with artisan cheese makers and passionate producers providing an array of different types of cheese and an abundance of gastronomic delights. Through a combination of age-old traditions, local connections and diverse natural landscapes, this little corner of the world hosts a whole legion of diverse, award-winning producers. From velvety triple-cream bries and complex ale-washed cheddars to smoky whiskeys and rich, aged balsamics. This interconnectedness is not only a regional characteristic; the symbiotic nature of these lovingly crafted products is such that when paired together on a plate, an explosion of taste is enjoyed. Cheese pairings have come a long way from the retro marriages of cheddar and pineapple. They are now more sophisticated, more inventive, and certainly more flavoursome. Why not take some tips from Academy of Cheese and pair them with some of the region’s best spirits? Kearney blue with a tot of Mourne Dew Distillery Pooka Hazelnut Poitin
- this delectable spirit is infused and distilled with roast hazelnuts to give a strong, rich nutty flavour which complements the flavour of the poitín. The rich notes of fruit and nut chocolate cream fit seamlessly with the subtle spiciness and salty blue cheese. Mike’s Fancy Cheese Young Buck with Dunville’s Three Crown Peated Irish Whiskey - The Three Crowns, winner of many awards, is a peated vintage blend of selected aged malt and grain whiskeys with a subtle wisp of smoke. Incredibly accessible, it has a creamy bite finished with a kiss of heat that perfectly complements the savoury notes of the Young Buck. These unusual marriages certainly break with the traditional cheese and wine pairings. That said, they do satisfy the common rule of matching ingredients from the same geographical region, and when that region has the mighty smallness of Northern Ireland, they are certain to delight you and your guests. Visit buynifood.com and academyofcheese.org.
Riso Gallo – High Quality Rice, Produced Efficiently, Sustainably And With Great Care To Protect Our Natural Environment Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering premium rice to consumers around the world for over six generations. Excitingly, Riso Gallo is also now the first International rice brand to produce rice from sustainable agriculture, making their premium best-selling risotto rice fully sustainable from field to fork! All of the Riso Gallo premium rice varieties are produced from sustainable agriculture, as certified by the international “Farm Sustainability Assessment”. Their high quality Carnaroli and Arborio grains are grown just a short distance from the company's headquarters in the Pavia area, and cutting edge technology works in harmony with a skilled workforce to build a modern, robust agricultural model which respects both nature and the farming community itself to create a wonderful natural balance. Riso Gallo take great pride in collaborating with farms that respect their workers’ rights, and guarantees fair and stable prices to assist their farming suppliers with planning, which are agreed and confirmed before sowing begins.
British Premium Meats
Sustainability and a commitment to plastic that is suitable for recycling are key to Riso Gallo’s production, and they have uniquely created their own Circular Economy within rice production, collaborating with various innovative start-ups to give useful new life to by-products from the rice mill. See the QR code for more information on these exciting new developments. Riso Gallo is delighted that its plastic vacuum packaging is now suitable for recycling, following the launch of a new, eco-sustainable plastic with a low environmental impact. Riso Gallo are proud to be the first company to adopt this sustainable packaging, and the Gallo Risotto Traditional, Arborio, Carnaroli, and Carnaroli Rustico are now in packs using FSC certified cardboard outers to protect the grains inside. The excellence of the products and the high quality standards of the Riso Gallo supply chain are guaranteed and endorsed by BRC, IFS certifications and the Sustainable Rice Platform scheme, which leads to total reassurance for consumers who are certain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing. Visit www.risogallo.co.uk or see the advert on this page for details. service across a large part of the country including parts of Wales, Monday to Saturday. The business operates across all sectors of the industry and has a vast knowledge and experience of supplying to all sectors including leading brand hotels, restaurants, event caterers, contract caterers and many others.
British Premium Meats is a family run Foodservice meat supplier which has been trading since 1986.
Orders can be placed daily via phone, email and we also work with a number of EDI platforms.
The company operate from two separate facilities the main production and distribution hub in Welwyn Garden City, Hertfordshire, as we well as a second distribution only facility in Leeds, West Yorkshire.
Across the two depots the business operates a fleet of over 70 refrigerated delivery vehicles and also holds AA Grade BRC at the Welwyn Garden production site.
From these premises, the company is able to offer a day one for day two delivery
or visit www.britishpremiummeats.com
Call 01707 361 370 Email info@britishpremiummeats.com
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Issue 194
CLH Digital
Spirits and Mixers
Spirits and Mixers: A Soaring Success Story 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. 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. 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. 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. “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. 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. 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.
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 sub-segments of flavoured gin capturing consumers' interest and fuel impressive growth.
PREMIUM IS KING
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 high-quality products that offer a distinct flavour profile and often “provenance”. If you ask most licensees, they will agree telling you that consumers are ‘drinking better, not more’ They want quality, authenticity and taste!
Data from the wine, beer, and spirits sector indicate that luxury and premium quality alcoholic beverages have started to become the core elements of post-pandemic drinking. According to Bacardi's report on cocktail trends for 2022, 50% of bartenders world-wide said that customers are choosing more premium drinks.
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.
CONCLUSION
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.
GIN BOOM
Isle of Wight Distillery - Free Your Spirit Rooted in the natural landscape of a unique island, we are the Isle of Wight’s first and only distillery. Our founders Xavier and Conrad and our small team distil spirits shaped by our stunning surroundings and the unique character of our island. Doing things differently, minimising waste, using ethically sourced and often local, foraged ingredients to craft a range of smooth, complex spirits. Our signature spirit Mermaid Gin delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - a refreshing and invigorating serve. Mermaid’s name was inspired by its lead botanical rock samphire, known locally as ‘mermaid’s kiss’. This aromatic succulent clings to the cliffs surrounding the island and marks the high tide line on its majestic beaches. Like the kiss of a mythical mermaid, saving sailors lost at sea, the rock samphire signalled to shipwrecked sailors and smugglers that they were safe from the raging seas. Alongside Mermaid Gin, we produce subtly sweet, naturally flavoured Mermaid Pink Gin, infused with fresh
Furthermore, as consumers become more health conscious are consuming less alcohol but of premium quality.
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!
Island strawberries grown in the rich and fertile microclimate of the Arreton valley and Mermaid Zest Gin, a citrussy and herbaceous blend of Mermaid with island bergamot, grapefruit and wild-foraged coastal rosemary. Mermaid Salt Vodka (a favourite with mixologists), is crafted using salt harvested from the flood tide off the island’s southern coast, while our latest addition, Mermaid Spiced Rum, blends Caribbean rums with local fruits and spices, including honey from our beehives and fresh white cherries from Godshill Orchards. Our spirit range also includes HMS Victory-branded Navy Strength Barrel-aged Gin and Rum, which incorporates real oak from the famous warship, in a unique and exclusive partnership with the National Museum of the Royal Navy. We blend traditional methods with contemporary techniques, hand-crafting our spirits in small batches and slow distilling before cutting with local spring water and bottling on the island. The result is an award-winning range of spirits with a contemporary style, layered complexity and signature smooth delivery. We are passionate about protecting our island and the planet. As part of our commitment to sustainability, conservation and a circular economy, we’re proactive in helping to protect the environment, actively working to reduce our carbon footprint and supporting reforestation and seagrass meadow restoration projects. Awarded first place in the IWSC Design Awards and certified as plastic-free, our Mermaid range is crafted from recyclable glass, with a sustainably sourced natural cork and compostable tamper-proof seal. In 2022, we achieved another sustainability goal of becoming a B Corporation, joining a global, progressive community of organisations using business as a force for good, balancing profit with purpose and people. We are a purpose-driven distillery; inspired by the natural world to create premium, hand-crafted spirits, working in connection with nature. Contact: office@isleofwightdistillery.com +44 (0)1983 613653 Web: www.isleofwightdistillery.com Social: Facebook: @iowdistillery | @mermaidgin Instagram: @isleofwightdistillery | @mermaidgin LinkedIn: Isle of Wight Distillery
Add A Festive Finishing Touch With Mixologist’s Garden Mixologist Garden’s unique new range of innovative, ready to use fruit garnishes created to help bartenders create the perfect serve – will give customers a drinks experience to remember while adding a little festive magic to bar sales this Christmas and New Year. The six freeze-dried fruit options - Lemon, Lime, Orange and Strawberry slices, as well as whole Raspberries and Blueberries are the ultimate bar hack enabling staff to quickly and easily deliver a memorable perfect serve for customers within seconds. Hand selected for their superior quality and then freeze-dried to capture 100% flavour and appearance, these jewel-like fruits enable bartenders and mixologists to enhance the flavour and appearance of almost any drink - including cocktails, mocktails, sparkling wine, spirits and soft drinks - without having to buy, store, prepare and ultimately waste fresh ingredients. Available in resealable 100g pouches, they quickly rehydrate on contact with liquid in the glass and with a long shelf life, can be stored at ambient temperatures without the need for refrigeration. Each 100g pouch contains the equivalent of approximately 1kg of fresh fruit.
“Customers who go out to enjoy a drink are seeking something more than they can make for themselves at home – these fruit garnishes quickly and easily elevate all sorts of drinks from the fairly ordinary to the simply amazing,” commented Stuart Findlater, business director at Mixologist’s Garden. “They’re the essential addition to any busy bar especially at times of peak demand, enabling bar staff to add a truly memorable finishing touch to a drink in just a few seconds.” Research carried out by Mixologist’s Garden showed that whether serving an alcoholic or non-alcoholic drink, for the occasions that demand a perfect serve, 90% require a drinks garnish. The research also revealed that 98% of consumers are willing to pay 5% more for their drink if it is served perfectly. “While people buy with their eyes, their drinking enjoyment is enhanced by appearance and flavour,” added Stuart. “Equally importantly though, our fruit garnishes give operators a valuable opportunity to maximise profits at such a critical trading time of year.” For more information, please visit the website: www.mixologistsgarden.com
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Issue 194
CLH Digital
Hospitality Technology
Technology To Enhance Hotels Sustainability 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”. 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 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. 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. 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.
Hospitality Technology That Helps to Avoid Losses and Increase Profits Keeping bar tabs has always been a good idea. In doing so, staff can spend more time with customers, upsell and build valuable relationships. But it has not always been secure to hold customer's bank cards. Plastic wallets and till points have proven insufficient in ensuring that bank cards are safe, but that has changed exponentially in the past twenty years since the launch of CardsSafe®. The innovative technology is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. It protects against credit card fraud but is also a significant deterrent for walk-outs and allows for checking the validity of bank cards. In a nutshell, CardsSafe® helps hospitality businesses avoid losses and increase profits by assisting with secure bar tabs. The CardsSafe technology has revolutionised how hospitality businesses manage their customers' payment obligations. Their wireless technology can be safely tucked away behind the bar and work alongside POS. The units are easily installed, require minimal training, and the system does not capture data, so it never breaches GDPR. Customers will also feel more relaxed knowing that
their cards are securely held while they enjoy the facilities. CardsSafe helps pubs, bars, and restaurants avoid losses, and it helps increase profits by allowing staff to upsell to their customers. That's why over 5000 venues trust CardsSafe to manage customer food and drink tabs. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's Cricket Ground, and numerous restaurants and bars utilise the CardsSafe system. Timothy, Young's Bar Manager, explains, "Average spending is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest." CardsSafe is affordable, too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each hire comes with customer service troubleshooting and free replacement keys, and additional units can be added at any time. For more information, 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.
MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations. We do this by combining high-quality software
and cutting-edge EPOS technology. MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on page 40.
Castra Solutions - Wired and Wireless Solutions At Castra Solutions, we understand the importance of reliable and high-speed WiFi for businesses of all sizes. Our WiFi solutions are designed to provide seamless connectivity and exceptional performance, ensuring that your employees and customers can stay connected at all times. In the hospitality industry, having a reliable and highspeed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay. With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the importance of providing a top-notch WiFi experience. One of the biggest challenges in hotel WiFi is providing coverage throughout the entire property, from guest rooms to public areas. This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management. By working with Castra Solutions,
hotels can ensure that their WiFi network is designed to meet the unique needs of their property and guests. In addition to providing reliable WiFi, hotels can also use their network to enhance the guest experience and generate revenue. For example, hotels can offer premium WiFi services for guests who require faster speeds or more bandwidth or provide access to streaming services and other entertainment options. In conclusion, providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today's digital world. By working with a Castra Solutions and taking steps to optimize and secure their network, hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience. Call us today on 0300 124 5005 or visit www.castrasolutions.co.uk
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Issue 194
CLH Digital
Hospitality Technology
Boosts Customer Experience and Business Operations with Cloud Telephony Running a business in the hospitality sector has many communication challenges. Utilising cloud telephony enables you to face these business challenges by making informed business decisions and provides you with the time you need to focus on your customers.
them to contact you via WhatsApp, Email, or Live Chat. • What is a Property Management System integration? Offer simple solutions to enhance guest experience with guest voicemail, wake-up, maid status and guest call charges.
Evolve IP provides a range of products to help ease these business pain points. But without understanding the value that these technologies bring; how can businesses be expected to invest? Cloud telephony is more than making a phone call, it’s everything else around it that enables a business to collaborate effectively internally and externally with the customer. All of these moving parts to a business's operations seem small but once you see how disjointed they can become, it slowly evolves into a much bigger business challenge. We look at how we can help you better understand how cloud telephony can help your business.
TRANSFORMING OPERATIONS WITH CLOUD TECHNOLOGY
Focusing on Customer Experience From taking payment, managing bookings, and responding to queries across a range of communication platforms, the front-of-house team is a busy department. Utilising cloud telephony brings all day-to-day administrative tasks into one space. For example, tools like business analytics, call recording, CRM integration, Property Management System Integrations and even an
omnichannel contact centre all support these intertwined platform communications. Providing your team with focus whilst also optimising the team operations effectively. How do these technologies help? Understanding the wide range of technologies can be a challenge. Utilising a service provider to act as your trusted advisor will help you with managing this element of your business is invaluable.
• What does Call Recording mean? Access sentient analysis to identify trends and pain points within the business. E.g., “unable to make a booking”. • How can Business Analytics help? Identify business times within the business and ensure you’re sufficiently resourced. • Why is a Contact Centre important? Be where your customers are, enabling
Airwave Upgrade the Royal Society of Medicine’s TV System
Situated on the corner of central London's Wimpole Street and Henrietta Place, The Royal Society of Medicine (RSM) is one of the UK's leading providers of postgraduate medical education. Delivering multidisciplinary, specialist and general education to a global network of 20,000 members, the RSM brings together healthcare professionals across multiple specialties, offering learning resources, specialty events, club facilities and a hotel.
THE HOTEL Domus Medica, offers 47 member only guestrooms set within a hotel environment on the RSM's first floor. Stylish, comfortable accommodation complements amenities such as a restaurant, lounge bar, meeting rooms and library - providing a welcome respite for members staying before or after a RSM meeting. Members also benefit from the hotel's fabulous location, set within a few metres of London's iconic Oxford
Street.
THE TECHNOLOGY Having previously supplied TV technology to the London venue, Airwave was delighted to be invited back to upgrade and refresh the hotel's TV system. As the typical Domus Medica guest uses the guestroom for sleeping and bathing only, a simple Freeview system was all that was required on this occasion. Airwave installed an IPTV headend, updating the network infrastructure and providing access to on-demand content and an extensive selection of TV and radio channels. 32-inch LG LT661H Series displays were wall-mounted on tilt and swivel brackets ; the LT661 Series is run on LG's WebOS 4.5 platform, and offers fully customisable hotel TV features. For further information on Airwave, see the advert on the front cover or visit www.airwave.tv
Technologies available to the hospitality sector come with unique requirements for each business and providers need to work with each business to better help alleviate those pain points. Investing in technology will ultimately increase your revenue and customer retention long term. Onboarding your team and business to the cloud is a worthy investment into your communications strategy which will give you the tools to grow and scale your business efficiently. Capturing live data and your current business output gives you a full view of the business and empowers you to invest in the correct areas of the business. To find out more about cloud telephony and how Evolve IP can support your business visit evolveip.uk. See the advert on the previous page for details.
HotelREZ Increases Revenue and Market Share for Accommodation Providers HotelREZ Hotels & Resorts is one of the UK’s leading hotel representation companies, dedicated to connecting independent properties with bookers. With market-leading sales, marketing and revenue teams, combined with cutting-edge technology, HotelREZ helps hoteliers achieve their commercial potential by working closely with their customers to produce high-rated revenue from the most suitable target markets at an attractive cost of sale. Partnering with over 600 UK independent hotels, aparthotels, pubs with rooms and hotel groups, HotelREZ drives more direct bookings via distribution systems through its’ best-in-class booking engine ‘REZbooker’, meta, OTA and GDS travel agency system. A dedicated account manager assists to secure additional incremental income from corporate travellers, RFPs, and chain level agreements with global TMCs, consortia and agency networks alongside niche marketing programmes. To generate greater demand and reach a wider audience, HotelREZ gives access to its leisure subsidiary brands, World Rainbow Hotels and Best Loved Hotels.
HotelREZ focuses on exceptional support, speed to market and cost effective interfaces to PMSs, channel managers, RMS, payment gateways and unique booking widgets.
ADVANCING OPPORTUNITIES HotelREZ representation, technology and its’ in depth distribution knowledge, helps properties gain greater market share at an increased value per reservation by strengthening the quality of its global exposure. In 2024, HotelREZ will be rolling out a newly enhanced WebServices division, including a marketchanging retail booking engine to help hoteliers sell more than just rooms or F&B, expanding into upgrades, amenities and external products like transfers and tours. The HotelREZ team has a proven record of consultative, communicative account management where you speak with a real person, committed to helping your hotel generate increased revenue at an attractive cost of sale. Open a world of new booking and revenue opportunities. Learn more https://www.hotelrez.com/
SumUp Launches End-To-End Product Package For Quick-Service Businesses The quick-service package from SumUp includes a range of solutions for coffee counters, takeaways and everything in between—all at a discounted price. Kitting out your business with tools that support your staff and satisfy your customers improves the flow of your venue. SumUp is launching an all-in-one setup for quick-service businesses that transforms how these businesses operate. The quick-service package includes a range of SumUp solutions with savings on hardware, software, transaction fees and more. Each included product optimises a different customer or staff touchpoint, simplifying orders and payments, reducing queues and relieving staff—especially during those busy periods. Point of Sale Pro One POS solution for all of your daily tasks. SumUp Kiosk Customers order and pay freely, while your team focuses on the food. Solo card reader Never miss a sale with reliable payment acceptance. Kitchen display screen Give your kitchen staff the boost they deserve. Point of Sale Pro, SumUp’s most extensive POS solution, is the central hub within this package. Made up of easy-to-use hardware and software, staff can take orders, accept payments and make important changes in a few clicks.
The POS system provides valuable insights through data and reports, and is integrated with tools like Uber Eats, Deliveroo and Xero—ensuring businesses have everything they need in one place. Orders can also be accepted via SumUp Kiosk, a self-service terminal where customers order themselves—reducing queues by up to 50%. The kiosk suggests add-ons to customers at checkout, potentially upselling on every order. When it comes to payments, kiosks have an integrated card reader so customers can pay right away. The package also includes a Solo card reader, which can be used to accept flexible payments with POS Pro. All orders—including those from delivery apps—are synced with the kitchen display screen, a separate display that supports staff by organising orders on-screen in real time. With these solutions, SumUp provides an ecosystem of tools that work seamlessly together at an accessible cost. All of these individual products can now be purchased as the quick-service package, priced at £599 (instead of £1,929). Software costs are reduced to £59 per month (instead of £118) and card reader transaction fees are discounted to 0.99%. These fees are guaranteed to never be increased. Businesses can access their daily earnings made via SumUp the next day at 7am—even on holidays and weekends. See the advert on the facing page for details.
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Issue 194
CLH Digital
Kitchen Equipment and Fit-Out
South Coast Catering Equipment Ltd If you are a Chef, Restaurateur, Hotelier or Entrepreneur, we have the experience and expertise to help with Feasibility Studies and the Design and Installation of all your Catering Requirements
South Coast Catering Equipment Ltd a family business was formed in 1970 and is now in its 53rd year. To trade for over half a century through three recessions is a remarkable achievement and founder Mike Barnes says it’s down to giving reliable service at competitive prices. Our engineers are on call 365 days a year, and it is with great pride that the company has held the service contract with East & West Sussex County Council School meals division for 48 years. Our customers range from large hotel groups, a wide variety of high profile clients, restaurants, small cafes, schools and care homes. The areas which we cover are East & West Sussex, Hampshire, Surrey and even as far as the Channel Islands. 2020 proved to be a difficult year, but we maintained our presence and our service division was busy throughout the whole of lockdown. Our design office with our New Cad System can provide a design layout very quickly, and when service drawings are provided it means our clients can obtain correct quotations with each company tendering quotes like for like. This in turn means the client gets the correct price and the equipment as specified on the design drawing. We are main distributors for New Equipment Including Rational, Falcon, Lincat, Williams and Foster Refrigeration. We also produce Extract Ventilation Systems and purposed manufactured stainless-steel tables & sinks. Our engineers are fully trained on all this
equipment. In the year 2020 we set up our ‘New Factory – SCCE 36 Station Road ‘producing refurbished equipment. There are over 300 items of refurbished heavy duty catering equipment at our showroom in Hailsham and it has proved very popular with our customers who are on a fixed budget, as in many cases there can be savings of over 70%. Many of our customers mix new and refurbished equipment in their kitchens and because we offer a guarantee and service back up, this is enjoyed by many of them. Tel: 01323 444530 www.southcoastcatering.co.uk sales@southcoastcatering.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising Tel: 01323 444530
Established 1970
SOUTH COAST CATERING EQUIPMENT LTD Sales, Service, Design and Installation of Commercial Catering Equipment
Commercial House, Units 4 & 5 Apex Park, Diplocks Way, Hailsham, East Sussex BN27 3JU
www.southcoastcatering.co.uk | sales@southcoastcatering.co.uk
THE LARGEST SELECTION OF GUARANTEED REFURBISHED CATERING EQUIPMENT IN THE SOUTH Gas & Electric Combi Ovens, Gas & Electric Ranges, Fryers, Chargrills, Griddles, Glasswashers, Pizza Ovens, Pasta Boilers, Stainless Steel Tables, Stainless Steel Sinks, Dishwashers, Coffee Machines, Gas & Electric Grills, Hobart 20 QT Mixers, Microwave Ovens, Tea Boilers, Freezers, Refrigerators, Display Serve Over Refrigerators, Refrigerated Multi-Decks, Slicers, Potato Peelers.
HUGE SAVINGS OF UP TO 70% ON REFURBISHED EQUIPMENT
We also supply and design complete new kitchens including extract ventilation canopies
Kitchen Equipment and Fit-Out
CLH Digital
Issue 194
49
Blast Chilling Is Best When It’s Fast Chilling Nationwide Equipment Training Williams Refrigeration has released a new versions 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 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
On-Site Kitchen Rentals Ltd On-Site Kitchen Rentals Ltd supply temporary kitchen units, catering equipment and refrigeration solutions across the UK, Europe and occasionally worldwide. Supplying to a variety of industries from events and festivals to the hospitality sector, fast food companies and many more. With over 40 years of experience in the industry, we have a fastpaced, hard-working team with an infrastructure of assets and resources to find the best solutions for all types of catering and foodservice requirements. We are a supplier with a proven track record and a long list of completed installations with a wide and varied number of satisfied
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. 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. clients from local businesses to major international names. Our recipe for success is based on keeping things simple. We believe that all our contracts have been gained because we listen and advise on what's right for the client. All our customers are very different with differing priorities. However all have a few things in common, such as government regulations, hygiene restrictions and probably just as difficult to please, professional chefs and catering managers. We pride ourselves on meeting every client's specific requirements. Each of our kitchen installations is a bespoke solution designed around your needs. www.onsitekitchens.co.uk 01253 863305 info@onsitekitchens.com
At Nationwide Equipment Training, we're qualified, accredited consultants specialising in catering equipment training. Based in Staffordshire, we cover the whole of the United Kingdom and have over 60 years of industry experience. We deliver training on all types of catering equipment from a range of manufacturers and suppliers. We take pride in our ability to offer the highest standard of catering equipment training for businesses across the country.
WHY CHOOSE US? • We specialise in commercial catering equipment training • Full UK coverage • Reactive to short notice requests The services we offer can be used on an ad-hoc or continuous basis, depending on the needs of your business. We provide individual and/or package requests and support for your existing team(s). We deliver the information so that it is easily understood by the end user, we have the skills to assess what learning style is best. We ask the right questions to ensure that the information provided, or the processes demonstrated have been fully understood.
REFRESHER TRAINING: Refresher training is hugely beneficial, ensuring that colleagues are kept up to date and routines and processes are embedded. Over time colleagues may start to take shortcuts, when this happens, it is usually detrimental to their equipment,
their customers, and their due diligence defence. This may result in an avoidable cost to your business. Bad practices in almost every case will cost your business money.
WHAT WE CAN OFFER: • Provision of on-site equipment training (suitable as a 1-2-1 or group sessions) • Able to support equipment roll outs across the whole of the UK • Able to provide ad hoc training requests • Able to support your existing training team during times of greater demand, sickness, maternity etc • Offer training days (suitable for end of project new builds or refurbishments) to include facilitating the training day, delivering training and coordinating supplier attendance Your training can be covered with our flexible approach to training. Contact Nationwide Equipment Training Ltd:bookings@netltd.uk www.netltd.uk
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NATIONWIDE EQUIPMENT TRAINING LTD Supplying kitchens to the Pub and Restaurant Industry
For all your catering equipment training needs We are accredited consultants specialising in catering equipment training with full UK coverage and over 60 years of industry experience.
• Equipment hire for breakdown appliances. • Kitchen hire for planned refurbishments. • Kiosk hire for additional revenue. www.onsitekitchens.co.uk • Cold-room hire for additional space or breakdown.
01253 863305 info@onsitekitchens.com
You might need us one day.
Telegraph House 59 Wolverhampton Road Stafford Staffordshire ST17 4AW
Email: bookings@netltd.uk
Phone: 07957 938243 Web: www.netltd.uk
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Blue Seal Fryers and Oil Filtration By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk)
At Impact Hygiene we specialise in all cleaning services related to commercial kitchen cleaning, including kitchen deep cleans, the canopy, filters, and extract duct.
We also clean air handling units, and building ventilation systems. We work to tr19 guideliness and our teams are fully qualified.
For a free no obligation quote call Hannah on 0161 274 9572 or email support@impacthygieneservices.co.uk
www.impacthygiene.co.uk
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Evolution Fryers and Filter Units
The Premium Fryer and Burner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.
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!
The New DrainMinor C (Combi Oven Pump)
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Gamechanger: Winterhalter’s New High Volume Conveyor Dishwashers as extra wash zones, allow the machine to be tailored exactly to individual requirements. If new wash items are added that are difficult to dry, due to their shape or material, the MT can be retrofitted with additional drying units. In addition, Winterhalter offers neutral zones that mean the MT can accept extra-large wash items, such as crates or containers. The neutral zones do this by extending the draining distance between zones. They also enhance the machine’s performance.
Winterhalter has launched new versions of its MT (Multi Tank) high volume conveyor dishwasher systems. The company says these MTs set new benchmarks in terms of performance, sustainability and adaptability. Stephen Kinkead, managing director of Winterhalter UK, believes the new MTs are a ‘gamechanger’ that will help designers and operators meet the demands placed on commercial kitchens today. “Functional and energy efficient technology, clever spatial planning, economical operating processes, ease of use and maximum hygiene safety – the MTs deliver in all these key areas,” he says. There are two models of MT conveyor systems. They are the MTF flight machines, where dirties are loaded directly onto the conveyor, and the MTR rack machines, which use racks to carry the ware. The MT’s high performance washing system produces first class results while the superior, multi-filtration process minimises running costs, by lowering water use and thus reducing the energy needed to heat it. MT systems have a huge washing capacity – the largest MTF can handle 8,000 plates per hour, while the equivalent MTR has a capacity of 355 racks per hour. As well as cleaning efficiently, the ‘air knife’ and standard drying zones deliver optimised drying results, so that ware can be handled efficiently and quickly after the wash. The new MT is based around a versatile modular system that allows machines to be configured to very precise specifications – so that it can be constructed to exactly match the application, and designed to match the shape and size of the room it is intended for. The basic structure of the machine consists of the pre-wash, main wash and rinse zones, plus an inlet zone, positioned upstream, and loading and unloading zones. Additional zones, such
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Fridge Seals Direct Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers. The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges. From restaurant kitchens to food warehouses - we
have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal. Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time. Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk
• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders
WhatsApp, phone, and email support
07936807320 sales@fridgesealsdirect.co.uk
fridgesealsdirect.co.uk
The adaptability doesn’t stop there – the MT can be modified if business requirements change. For example, extra wash zones can be retrofitted to increase capacity. Sustainability is at the heart of the new MT, with a variety of features and options to minimise both environmental impact and running costs. Typical are the heat pumps and exchangers that not only recycle the energy from waste water and water vapour, but also minimise the heat and steam emitted by the machine, enhancing the work environment and reducing the workload on the ventilation system. List prices for the new MT start from around £51,000. Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.
Caterquip Ventilation Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year. 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
Design & Refit
Do You Need a FAST, Easy-Fit Washroom Upgrade? RapidFit by Rearo is an instant solution for washroom surfaces. Designed to accommodate time-constrained commercial washroom projects, Rearo’s ‘off-the-shelf’ RapidFit range is the perfect, fast solution for projects requiring toilet cubicles or vanity units. Washroom design plays a vital role in the overall appearance of your company branding and can have a lasting impression on visitors – that’s why Rearo offers a dedicated core range of nine high-pressure laminate décors within the commercial washrooms range. The RapidFit finishes were hand selected by the Rearo design team, with colours and textures chosen to ensure compliance with The Equality Act and future-proofed for a minimum of three years. The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours. Particularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels.
RapidFit toilet cubicles, vanities, and IPS are available in either an MR MFC or Compact Grade Core. Supported by a five-year manufacturer guarantee, MR MFC is ideal for light to medium-traffic spaces. For higher traffic areas requiring a little added durability, choose the RapidFit Impact range. Completely water resistant, this solid-grade laminate core is ideal for humid and wet environments and backed by a comprehensive ten-year guarantee. Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks. Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now. 0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk
Just Artificial - Plants • Trees • Flowers
Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories, which we offer at competitive prices. We have a range of fantastic options which will set your space apart from the rest, allowing you to create an indoor Eden. Our products are highly realistic, durable, and designed with particular care and attention by our master craftsmen, all of whom are experts in their field. Our range is always growing, supporting current modern trends as well as traditional needs, for indoor and outdoor use, tailored to complement any business. We offer a complete product range including silk flowers, floral arrangements, artificial
plants, trees (even palm trees), topiary, exotics, plant and tree displays, hedges, fruit, hanging baskets, ivy garlands and other foliage, synthetic lawn grass and astroturf, planters, pot pourri, organza ribbon, decorative butterflies, essential oils, oasis foam, metal wall art, and Christmas supplies. Whatever your choice, we have the design experience and the tools to make your space stand out. Whatever the case, we have the perfect solution for your décor – one which will transform your space into something extraordinary. Contact (01524) 858888, sales@justartificial.co.uk or visit www.justartificial.co.uk
Artificial Plants & Trees for Businesses
At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.
Our master craftsmen construct each one with painstaking care and attention to create an exceptionally ‘real’ artificial flower, and we offer bespoke solutions to suit the needs of your space, business and tastes.
(01524) 858888 sales@justartificial.co.uk www.justartificial.co.uk
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How to Weather-Proof Your Trade
Many hospitality establishments found their trade impacted by unpredictable weather conditions in 2023. This has led to more businesses looking into how they can make themselves less weather reliant. Woodberry are sharing some top tips on weather-proofing your trade so that you feel confident in welcoming customers rain or shine!
Invest In a High-Quality Shelter Investing in a high-quality shelter that meets all your customer’s needs is a great way to encourage them into your space, even if it’s dark and raining. Investing in a shelter will give your customers as a warm, dry and atmospheric space to sit all year round. Your shelter can also be used for holding events or hiring out for parties which offers you another way to bring in profit during quieter times.
Set the Atmosphere The atmosphere of your establishment will help people decide if your space is the right one for them. During the warmer months you may want to bring in brighter colours and faux plants to create a relaxed but fun envi-
ronment. You might also want to consider string lights and patio heaters as people stay outside longer. In the winter however, it is a good idea to provide throw pillows, blankets and mood lighting to create a cosy atmosphere.
Use Indoor-Outdoor Furniture Indoor-outdoor furniture offers you an extra element of flexibility so you can easily move the chairs in or out depending on your customer’s needs. A lot of commercial indoor-outdoor furniture is light weight, stackable and easy to store which also makes it an ideal investment for establishments that occasionally hosts events. Woodberry offer a wide range of outdoor shelters that can be tailored to your needs and furniture for indoor and outdoor use. Call our friendly team for any advice on which outdoor shelter is best for you. 01928 889922 mail@woodberry.co.uk www.woodberry.co.uk See the advert on the back cover of this issue.
It's Not Time To Sit Down Yet
Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their weary bones. Investing in new seating for your premises during unclear financial times can be a tough decision, but with small new bars, restaurants, cafes, and fast food establishments opening all the time, and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers. We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently, effectively, and on time within budget.
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ABOUT DRAKES BAR FURNITURE Drakes have been providing bars, pubs, restaurants,
cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either timeserved officially trained craftsmen or externally based professionals. Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!
Design and Refit
CLH Digital
Issue 194
Battling Staff Shortages? Here’s How A Service Lift May Help
By Mark Chapman, General Manager, Stannah Microlifts Staff shortages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shortages in the accommodation and food service sector compared to pre-pandemic levels. To tackle this issue, businesses have had to turn to technology to ensure they can operate efficiently with fewer staff members. One option that can be easily implemented is the addition of service lifts to business premises. These lifts can move items like food, beverages, laundry, and luggage more efficiently between floors, reducing the manual time and effort required for tasks. This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers. Service lifts like the Microlift or Trolley lift can also reduce the risk of injury for staff and improve staff wellbeing by reducing physical strain, making the workplace more inclusive for those with disabilities or mobility
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. 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 refur-
issues. Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all. Microlifts from Stannah are compact, structure-supported and quick and easy to install. These reliable and hard-wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers. So even when staff shortages bite, great service can still be provided to your customers - without the heavy lifting. With a durable and reliable Stannah lift sharing the load, your staff will be well-protected every day and able to do more than ever before. As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injury and prevent further shortages due to injury. For more information visit: resources.stannahlifts.co.uk/manual-handling
bishment 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
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Get Ready For a Golden Year of Sport in 2024 With Euro 2024 kicking off in Germany on June 14th and the ICC T20 World Cup and the Olympics and Paralympics also taking place next summer, 2024 is set to be a fantastic year of sport. With popular annual fixtures on the sporting calendar such as the Six Nations Championship, the Premier League and the FA Cup also going on, there’s never been a better time to show the big event in your venue. Trent Furniture supply a great range of stylish, contractgrade furniture, perfect for giving everyone the best possible view during the big match and for enjoying food and drinks long after the final whistle has blown. Stacking chairs are a must when planning for the extra footfall that big sporting events bring. Trent Furniture’s Monaco Stacking Chair is the perfect solution for overflow seating to accommodate sports fans in comfort. Available in a range of wicker, aluminum or wood finishes, this hardworking chair is suitable for indoor or out-
door use and pairs perfectly with the big screen in your bar or beer garden. At quieter times, or in the winter months, it’s easy to stack away. Poseur tables are a great way to offer your customers a place to congregate and rest their drinks as they concentrate on the action on screen. The simple modern design of Trent’s Chrome Pyramid Poseur Table makes it a firm favourite, while the Single Dolphin Poseur Table is the perfect choice for any traditional British pub interior. Trent also supply a great range of tall bar stools, from the modern Tall Boston Bar Stool to the traditional charm of the Tall Captains Bar Chair. Please call us on 0116 2989 927 or visit www.trentfurniture.co.uk
In 2023 the Contract Furniture Group created a Refresh, Rejuvenate and Refurbish service to offer pubs, bars, restaurants, bistros and hotels a way of reinvigorating hospitality spaces that is both cost-effective and eco-friendly. Our dedicated UK furniture refurbishment facility means we can deliver an end-to-end service that means logistics, disposal of irreparable items, reparations and replacement of tables, chairs and a host of other types of furnishings can all be taken care of quickly and
simply. Throughout the year, our collaboration with household names like Harvester and Pizza Express have marked a series of triumphs in nationwide initiatives. A recent highlight was our engagement with The Barn in Chichester, where Harvester’s ongoing efforts to revitalise its existing sites and commitment to sustainability came to the forefront of the program. Beyond elevating guest experiences, Harvester prioritises environmental considerations by implementing a refreshing approach. Instead of replacing worn furniture with new, the brand has embraced a conscious strategy of refurbishing existing pieces. These furnishings are expertly handled by our skilled team, where frames underwent rejuvenation and reupholstering, returning them to their original integrity and aesthetics. This enhancement strategy not only reduces waste but also minimises environmental impact, underscoring Harvester’s dedication to ecofriendly practices. Beyond the sustainability benefits, this approach enables Harvester to maintain a consistent visual identity and safeguard the distinctive character of its establishments. Visit our website – www.contractfurniture.co.uk
Cost Effective Care from the Contract Furniture Group
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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.
Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point. Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again. At Roché we offer award-winning retractable wallmounted 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, both kerbside and in
any garden areas you may have. All our products are made-tomeasure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from. Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be 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. 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
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CLH Digital
Best Practice Property Disposal
to the sale. This might involve securing business rates rebates, or overseeing maintenance and repair obligations, licensing and regulatory requirements.
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 By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) property valuation is by an RICS qualified valuer. Understandably a concern about selling is that the chain may break and all progress will be lost. So bear in mind Hospitality was the sector most affected by the pandemic and many businesses were that there are companies which provide a guaranteed sale. Although full market value is not necessarily achieved, forced to take out loans to continue. In many cases, consistently rising interest rates many offer an additional payment if they are able to sell within a defined time or price bracket. have compounded that debt. 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. 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. 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
Great Potential for Hotels in 2024 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 longer-term 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. The industry continues to draw in first-time buyers, particularly those with management or chef experience seeking their own ventures. Currently we are seeing a particular interest in hotels and properties with letting bedrooms,
EXETER, DEVON
CHAGFORD, DEVON
SOMERSET TOWN
Manageable Character Café & Tearoom
Landmark Inn With 16 Letting Rooms
Desirable & Vibrant Location
Tearoom (22), Catering Kitchen
Bar & Restaurant 82+, Kitchens
42 Seats Inside, 18 Seats Outside
2/3 Bedroom Owner’s Apartment
Owner’s Apartment, Car Park
First Class Purpose Fitted Unit
Easy Daytime Hours, 5 Days A Week
Free Of Tie Leasehold
New Free Of Tie Lease Available
Tremendous Potential
Impressive & Profitable Business
LH £39,950
2150
LH £69,950
4829
SOUTH HAMS, DEVON
SOUTH CORNISH COAST
DARTMOUTH, DEVON
Stunning Country Village Inn
Free Of Tie Village Pub/Restaurant
Impressive Waterside Restaurant
3 High Quality Letting Rooms
Stunning & Profitable Business
Extremely Profitable Business
Character Trade Areas 64+
Impressive Bar & Dining Areas 94+
Restaurant 32+, Catering Kitchens
External Seating 98+ & Parking
Gardens, Parking, Owners Accom.
2/3 Bed Family Sized Apartment
New Free Of Tie Lease Opportunity
Excellent Reputation & Reviews
Town Centre With Stunning Views
LH NIL PREMIUM
4844
LH £45,000
4850
LH £125,000
2158
LOOE, CORNWALL
SOMERSET VILLAGE
DARTMOOR, DEVON
Coastal Town Licensed Restaurant
Stunning Country Inn & Restaurant
Lucrative Letting Business & Home
Spacious 2 Bedroom Apartment
3 E/S Letting Rooms, 2 Bed Owners
Set In 14 Acres With Stables
Trading Just 8 Months Of The Year
Bar & Restaurant Areas 82+
Spacious 6 Bedroom Owner’s Home
Exceptional Business Opportunity
Commercial Kitchens, Gardens 40+
7 Individual Letting Properties
Potential To Develop Business
Impressive Multi-Faceted Business
Idyllic Lifestyle Business
LH £79,995
2161
FH £525,000
THINKING OF SELLING? CALL FOR A FREE VALUATION
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. especially in rural and semi-rural 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. 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 or visit www.sidneyphillips.co.uk
Why Use a Specialist Hospitality Consultant? With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.
Licensed Restaurant & Bar
2162
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.
Answer: because we can help your business to succeed.
T H E W E S T C O U N T RY S P E C I A L I S T S
LH £35,000
CAPITALISING ON PROPERTY / LAND VALUE
4848
DUCHY LH £995,000
6013
01392 201262 www.stonesmith.co.uk
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 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 wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business. Budgeting, Forecasting, Menu Management, Stock
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.
Are You A Chef Looking for 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 state-of-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 pro-
gressing 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
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