CLH Digital - Issue #195

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 195

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Twas a Happy Christmas for Pubs and Bars as Drinks Sales Rise 7%... ...With “Mad Friday” Delivering 2023’s Biggest On-Trade Sales Day

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Christmas delivered a much-needed boost to the UK On Trade with the traditional ‘Mad Friday’ (the last Friday before the big day) producing a sales boost that demonstrated a resurgence to pre-pandemic drinking habits,

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Consumers’ growing confidence and a curtailing of rail strikes helped to lift average sales in managed venues by 9% in the week to Saturday 23 December, compared to the same week in 2022. That was followed by 6% growth in the following seven days to Saturday 30 December. Both figures are well above the latest 4% rate of inflation, as measured by the Consumer Prices Index.

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CLH DIGITAL

Issue 195

Editor's Viewpoint

Welcome to the latest issue of CLH Digital SOS: UK HOSPITALITY IN PERIL - A CALL FOR URGENT ACTION ON RISING CLOSURES Is it time for the hospitality sector to send out an SOS distress signal?

Perhaps not quite yet, but feedback I am getting reveals that we are as a sector are standing at the crossroads of 2024. The state of the UK hospitality and licensed ontrade sector is disconcerting, with high-profile closures of beloved pubs and restaurants making headlines almost EDITOR daily. These are not new ventures, they are long established businesses, which for years traded very well, offering excellent standards of food service and overall hospitality. A quick look on any review site reveals that these businesses were highly respected and admired and cherished by their patrons.

Peter Adams

It is not all doom and gloom. While we do see boarded windows and empty dining rooms revealing a tale of struggle, quite a few of these businesses do reopen. There has, I understand, been a surge in people making applications to run a pub. Apparently January is one of the top three busiest months of the year for licensing recruitment. One pub company in January and February 2023 saw increases of people registering interest up 89%.

Nevertheless these are testing times, and while the reasons for closures are diverse, a common thread weaves through the narrative: the relentless burden of high energy costs, soaring taxation, and a perceived lack of government support. High-profile restaurants, once bustling with life, are now closing their doors, and the blame game points to an environment that is increasingly unsustainable.

A prevailing concern echoed by industry organizations such as UKHospitality, the British Beer & Pub Association, and the British Institute of Innkeeping, as well as numerous sector operators, is the heavy taxation levied upon hospitality businesses. Skyrocketing energy costs, coupled with an overall tax burden, have become an albatross around the necks of establishments, pushing them to the brink.

One critical point of contention is the high level of VAT rate imposed on the sector, which really is the elephant in the room.

We here at CLH News have regularly reported the UK hospitality industry finds itself at a disadvantage compared to its European counterparts, with countries like France, Spain,

Italy, Germany, Poland and Portugal all enjoying lower VAT rates for hospitality and accommodation. The glaring discrepancy is not lost on sector advocates and frontline operators, who argue for a VAT rate cut as an essential lifeline.

The call for action is not merely a plea for sympathy but a demand for tangible support from the government. It is imperative that policymakers recognize the vital role the hospitality sector plays in the UK economy and take steps to alleviate the burdens it currently bears. The growing clamour for a VAT rate cut is not unfounded; it is a strategic move to align the UK with its European counterparts, fostering competitiveness and ensuring the survival of our cherished establishments.

The resilience of the UK hospitality industry is commendable, but it is not invincible.

Our front page/lead story demonstrates that the public have a real appetite despite the adverse times to get out and enjoy hospitality whenever they can, but without immediate intervention we risk losing the vibrant tapestry of experiences that define our cultural identity. The time for change is now, and the sector's plea for a VAT rate cut must be heard, not as a luxury but as a necessity for the survival and revival of our pubs and restaurants.

In this crucial moment, we implore the government to heed the collective voice of industry organizations, operators, and the countless individuals who make up the backbone of UK hospitality. The path ahead may be challenging, but with decisive action, collaboration, and a commitment to the well-being of our sector, we can ensure a future where our pubs and restaurants thrive once more. The hour is late, but it is not too late to save the heart and soul of UK hospitality.

Once more I would ask you to please do follow us on Twitter, and encourage as many people you know in the trade to sign up to our digital issue. Further details can be seen at www.catererlicensee.com

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

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Twas a Happy Christmas for Pubs and Bars as Drinks Sales Rise 7%...

CLH Digital

Issue 195

3

...With “Mad Friday” Delivering 2023’s Biggest On-Trade Sales Day

(CONTINUED FROM FRONT COVER) YEAR-ON YEAR GROWTH

For the average pub, this equated to 7,658 pints of Draught Beer & Cider served over December resulting in a £36k income generator.

In terms of location, City Centres showed a welcome revival up +8.2% vs. 2022 which was driven by a +4.7% uplift in consumer visit time and a +2.6% increase in visitor numbers – this is particularly impressive when you consider the backdrop of fewer trading hours as venues traded for 2.5% less time than in 2022.

Trading achieved year-on-year growth on ten of the 14 days over the final fortnight. Christmas Eve sales were 3% ahead while Christmas Day finished 10% up, though Boxing Day achieved just 0.1% growth. Other notably strong days included ‘Mad Friday’ (22 December), when sales were up by 21%.

Average consumer dwell time grew at a total level to 128 mins vs. 123 mins in the same week last year (+4.3%) with Suburbia driving the highest growth at +4.7%.

It was an excellent end to 2023 for the Long Alcoholic Drinks (LAD) category. Beer sales were 12% and 13% ahead year-on-year in the last two weeks, while cider was 12% up in both weeks. Wine achieved sales growth of 8% and 7%, completing a welcome year of revival for the category. A mixed year for soft drinks ended with growth of 4% and 5%.

Footfall also increased vs. last year up +2.6% across all locations with the biggest increases in Rural & City Centre venues as we see the welcome return of Office Parties to celebrate the festive season. Suburbia also performed well versus 2022, with all days performing ahead of last year, which is a very strong performance given the huge growth seen in 2022.

It was a more difficult festive season in the spirits category, where trading was well behind 2022 for most of last year. Sales were 3% ahead in the penultimate week of 2023, but 11% down in the final week.

PRE-PANDEMIC LEVELS

“STRONG END TO 2023” “After a soft November and early December it was great to see such a strong end to 2023 for many operators and suppliers,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “Despite ongoing pressure on their spending, consumers were clearly eager to celebrate Christmas with friends and families in the special environments that pubs and bars provide. While trading conditions remain challenging, we can be cautiously optimistic that these positive trends will continue into early 2024, despite the pressures of reduced spending and Dry January.”

The uplift was further demonstrated with a resurgence to pre-pandemic drinking habits, with Draught Beer and Cider sales up +8.8% for December, with the last two weeks of the month +7.6%.

That is a whopping 290 Million Pints sold in December – +619 Extra Pints Sold Vs 2022.

CITIES “WELCOME REVIVAL”

Overall, Christmas 2023 contributed 4 of the biggest sales days of 2023, which mirrors 2019 and pre-pandemic levels and echoes trends seen in the Off Trade.

With Mad Friday at no. 1, Christmas Eve came in second and became the second biggest sales day for Draught Beer and Cider in 2023.

In the last two weeks of 2023, Ale, driven by Cask, was the biggest category. Stout was the big winner over the festive period +24%, with Non & Low Alcohol Craft, World Lager and Apple Cider also doing well.

The Top 10 Days in December show the importance of the last few days before Christmas, with the consumer returning to pre-pandemic drinking occasions over the festive season.

“We had all been hoping to see these kinds of results for the On Trade in the run up to Christmas and thankfully, our data demonstrates a really strong festive season for draught sales,” comments Alison Jordan, Chief Executive Officer of the Oxford Partnership.

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Going Green: How Renewable Energy is Reshaping UK Hospitality 4

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CLH Digital

By Kat Auckland, director of communications and projects, Geo Green Power (www.geogreenpower.com) The hospitality industry, the third-largest employer in Britain, has a substantial impact on the planet, making up to 15 per cent of the UK’s greenhouse gas emissions.

of consumers say that they would stop buying from a company if they were found to have been misleading in their sustainability claims. While almost a fifth (18%) are already voting with their feet and say they have changed their mind about a company due to misleading green claims[1].

It’s little surprise, then, that amid growing international pressure following events at COP28, and increasing scrutiny from the public, many of the industry’s biggest players have stepped forward with bold statements about reaching carbon neutrality and Net Zero.

These findings spotlight an interesting narrative: sustainability is no longer a secondary consideration but a primary driver influencing consumer behaviour, shaping brand loyalty, and ultimately changing the landscape for businesses in the hospitality sector.

But with the roadmap to Net Zero and a greener future for pubs, bars, restaurants, and hotels appearing increasingly complex, understanding how to back those statements with meaningful action can be a challenge. Indeed, even knowing where to begin can be a significant barrier for many.

Energy is a substantial cost and a major contributor to scope 2 emissions, so it’s a great place for many companies to start. A mix of energy saving initiatives and investment in renewables can have an almost instant and significant impact on cost and emissions; and savings can then be re-invested into other measures.

MOTIVATION MATTERS Operating at the forefront of renewable energy system installation for over 13 years, we’ve seen the industry go through many changes but one of the main shifts has been what motivates customers to invest in renewable energy.

While the Feed in Tarriff (2010-2017) was a major driver for businesses investing in solar panels – and recent high energy prices have been another financial reason behind uptake – it's important to recognise that motivators extend beyond simple cost savings and return on investment.

Increasingly the hospitality industry is motivated by reducing its emissions and increasing its sustainability credentials – even more so as consumers’ demands for eco-conscious brands are rising.

In the UK, we stand on the precipice of a pivotal moment, and the hospitality sector is not exempt from the winds of change. What was once considered a "nice-to-have," the sustainability credentials and commitments that companies make to our planet are quickly changing into critical factors influencing consumer choices and purchasing decisions.

Recent research conducted by KPMG in the UK underscores the significance of these shifts. Over half (54%)

It's increasingly evident that hospitality brands are actively addressing this, and we’ve already seen positive progress. Almost 400 companies operating UK pubs, bars, restaurants, and hotels across 4,738 sites, have signed up to UKHospitality’s carbon calculator to better understand their own emissions and take action to address them.

Armed with such insights into scope 1, 2 and 3 emissions throughout the supply chain and product life cycle, organisations can begin to formulate strategies to reduce emissions and improve their green credentials.

A CASE FOR CHANGE: MITCHELLS & BUTLERS One such brand taking progressive steps to a greener future is Mitchells & Butlers. The largest operator of restaurants, pubs, and bars in the UK took a landmark step in 2019 by implementing a sustainability strategy.

Alongside their commitments to the local communities they serve and responsibly sourcing products, the brand has set ambitious targets.

These targets include reaching Net Zero by 2040, reflecting a commitment to offsetting or neutralising their carbon footprint. Additionally, there is a pledge to achieve zero operational waste to landfill and produce 50 per cent less food waste by 2030, emphasising a focus on waste reduction and efficient waste management practices. But how is the brand delivering on these promises?

Mitchells & Butlers has taken a proactive approach to environmental sustainability by ensuring that all its energy is generated from renewable sources. While this initiative has notably reduced the company's emissions, it didn't shield them from recent price hikes. To counteract this challenge, in 2023, the brand initiated a strategic programme to install solar panels on numerous freehold properties, identified for their potential for rooftop solar installations.

The overarching objective is ambitious: to generate more than 20 per cent of the company's total energy consumption through these solar applications. By doing so, Mitchells & Butlers not only aims to bolster its commitment to sustainable practices but also anticipates a significant reduction in overall energy costs.

This forward-thinking approach underscores the brand's dedication to both environmental responsibility and operational resilience in the face of economic shifts – setting the standard for operators seeking to improve their green credentials and reduce environmental impacts.

2 AA Rosette The Purefoy Arms to Close Award-winning Hampshire pub The Purefoy Arms will is to close under its current owner, following the sale of the freehold.

“It’s been strange, facing challenges of covid and the food shortage, but it has been wonderful.

The pub under head chef/landlord Gordon Stott will serve its last orders on Saturday, January 27.

“We hope whoever takes over the Purefoy Arms does well.”

Mr Stott whose awards include ‘Pub Chef of the Year’ and two AA Rosettes, said: After five years, it feels like it is about time to move on.

As for the future, I’m not really sure, it would be nice to stay local.

He opened the Purefoy Arms in 2018, following his role as head chef of the Sun Inn in Hampshire.

“I’ve got some options for moving on, but at the moment I’m just going to take the month off.

Posting on X (formally twitter) Mr Stott said: “This is a very difficult message for us to be writing but we are so thankful for all your support over the years and have loved every minute.

“I want to thank all of our staff, our customers and everyone else for the support we’ve had after looking after this local pub.

“We really hope you understand and thoroughly apologise for any inconvenience caused.”

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BII Calls For Vital Investment in Pubs at the Heart of Every Community CLH Digital

The British Institute of Innkeeping (BII) has today written to the Chancellor calling for vital investment in pubs at the budget on the 6th of March. A survey conducted in the last few days across its 13,000 UK members, the majority independently operating single pubs, has highlighted the challenges they are facing; • 2023 revenues were flat or down for 62% of pubs • Exceptional costs of energy, staffing, food & drinks supply biggest impact to profit • 3 in 4 pubs operated unprofitably in 2023 Steve Alton, CEO of the British Institute of Innkeeping commented: “Our members’ pubs continue to face a cost of business crisis, driven by exceptional cost increases in energy, staffing, food and drink supply. These short-term pressures are undermining long-term, viable businesses in every community, stifling investment and growth, with many now at risk of failure. Pubs are essential businesses at the heart of every community, pro-

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viding accessible spaces for all. They are vital in supporting local suppliers including brewers, providing essential skilled jobs, and have the capacity to generate real growth in the economy.

“Pubs are highly valued by their communities and have evolved their offering to ensure they can both survive and thrive moving forward. The lack of profitability, driven by both short-term exceptional pressures and longer-term unfair taxation, undermines this future. The Chancellor has recognised the vital role of pubs in our communities and we now ask him to invest in pubs to secure their viable future for generations to come. This investment can be delivered via fair taxation through a reduction in VAT for all pub sales, which will deliver a meaningful investment that will have immediate impact, allowing pubs to plan, invest and deliver future growth, benefiting the economy and communities across the UK.” See the letter to the Chancellor at http://tinyurl.com/yckkenf9

UK Hotels Perform Better Than Expected In November Occupancy and room rates of UK hotels held up better than expected in November. Despite following seasonal trends and declining slightly, both indicators outperformed the same period in 2022, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy was down from 79.2% in October to 76.8% in November in the UK and from 81.9% to 80.8% in London. Although occupancy is yet to reach pre-pandemic levels, it surpassed those seen last November in both the UK (75.2%) and London (77.5%).

Average daily rates (ADR) of occupied rooms in the UK decreased from £150.70 (October) to £146.76 (November) and from £228.04 to £223.87 in London. These rates are ahead of the rates charged in November 2022, at £139.32 in the UK and £217.85 in London.

Revenue per available room (REVPAR) declined from £119.25 (October) to £112.77 (November) in the UK and from £186.73 to £180.81 in London. However, REVPAR was up 7.7% (UK) and 7.1% (London) on the same period in 2022, exceeding current inflation rates. Gross operating profits fell slightly in the UK at 37.1% (October) to 35.2% (November) and remained relatively flat in London from 42.8% to 42.0%.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘The hotel sector performed relatively well in November, with room rates and occupancy holding up better than expected for this time of year and particularly considering the continued squeeze on household budgets. This was helped by early festive celebrations and companies holding Christmas parties which provided a welcome boost to food and drink

revenues. We expect this to be evident in the December results too.

‘A number of economic indicators showed positive signs of improvement during the month, including an uptick in retail sales figures and the easing of inflation. Uncertainty remains but things are heading in the right direction, as consumer confidence gains traction. However, while labour costs continued flatlining in November, the real pain will come in April when the rise in national minimum wage kicks in and hoteliers need to factor in this steep increase in costs.’

Thomas Pugh, economist at RSM UK: ‘Amid the cost of living crisis and the recent period of economic malaise, consumers have generally continued to prioritise spending on experiences, such as hotels and restaurants over spending on retail goods. Indeed, output in the accommodation and food services sector is about 2% above its 2019 level, while retail activity is about 2% below it.

‘This strength in spending on hotels appears to have continued in November with hotel occupancy remaining relatively resilient.

‘Looking ahead, the first six months of this year are likely to remain tough with high interest rates dragging on economic growth and inflation remaining well above target. However, things look brighter in the second half of this year. The inflation rate will probably fall to around the 2.5% range, which will allow the Bank of England to start cutting interest rates. At the same time real earnings growth will continue to rise and there is the distinct possibility of further tax cuts coming in March. All this would mean more consumer spending, which will be a positive for the hotel and travel sector.’

What Does 2024 Have in Store for the Southwest Hospitality Sector 6

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CLH Digital

CLHNews invited to Matt Whitchurch, partner at specialist business advisory firm FRP in Bristol, and James Greenslade, director of hotel capital markets at Savills in Exeter to provide insight on sector trends in the region currently, the main challenges and opportunities the sector’s businesses face, and their outlook and tips for business success in the sector this year.

“The sector’s seasonal nature also means that financial planning and forecasting is even more important, but one recurring obstacle is the rise of last-minute bookings which makes it difficult for businesses to plan ahead.

“Two other macro challenges that impacted business growth in 2023 – staff shortages and increased energy costs – also remain. Both prevented some establishments from being able to open as much as they’d like last year. From a recruitment perspective, companies will be hoping that supply can better keep up with demand this year, while we wait to see what replacement, if any, is announced for the government’s Energy Bills Discount Scheme, which ends at the beginning of April.

“However, the Chancellor announcing a 12-month extension to the hospitality business rates reliefin his Autumn Statement will have been welcomed by the industry.”

JG: “A standout challenge for the industry is that, largely because of the pandemic and the need for businesses to offer a flexible cancellation policy during that time, customers now consider this the norm. Not offering this flexibility can be the difference between someone making a booking or not, but it’s a two-way street, and it needs to be recognised that establishments also need some protection from last-minute cancellations in place.”

James Greenslade

Matt Whitchurch

What were your main observations of the South West hospitality and leisure sector in 2023?

JAMES GREENSLADE (JG): “In 2023 the region’s hospitality and leisure sector looked as close to ‘prepandemic’ levels as we’ve seen since lockdown. This means that when we review the sector’s performance over the last year it’s best to make comparisons with 2019, as these figures aren’t skewed by the impact of post-Covid re-openings and restrictions on international travel.

“With this in mind, the stats for the South West in 2023 show a sector in good health. While the summer months, the industry’s busiest period of the year, saw a slight year-on-year decline in hospitality average daily rate (ADR), when compared to the same period in 2019 it’s a different story. For example, the average monthly revenue per available room (RevPAR) across both Cornwall and Devon in 2023 was a significant 24% above what was achieved in 2019.

“Across the South West, one of the trends we’ve seen is the region’s famous staycation market driving the sector’s strong performance. The luxury segment, on the other hand, has been more exposed to the return of international travel and people being able to take holidays abroad.”

Matt Whitchurch (MW): “The stats for South West hotels are a mixed bag as they do reveal a slower summer. This is reflective of the unseasonable wet weather we experienced during the industry’s high season and the Indian summer that followed.

“This presented a challenge for many of the region’s hospitality and leisure businesses, which often rely on the peak summer months to build sufficient cash reserves to get them through the leaner winter. They needed to keep the faith for that bit longer last year that the weather would turn in their favour, which thankfully it did, and ensure that most had the necessary cash reserves in place to see them through the winter months.”

What are the main challenges hospitality and leisure businesses here currently face?

MW: “As we enter 2024, there are several challenges facing businesses across the sector. Firstly, while inflation has stalled and is expected to come down this year, the cost of food and drink is still not totally under control. Business owners will be hoping that these pricing pressures decrease steadily over the coming months.

What are you looking out for in the sector this year?

MW: “At the start of the year, while the public is still in relative hibernation and before the restaurant sector in particular sees a significant uptick in bookings, businesses will be studying their cashflow following the busy festive season and reviewing how fruitful a period was for them. Like summer, the run-up to Christmas represents a good opportunity for companies to build their cash reserves and set themselves up for the quieter months that follow. Those that have done that effectively will have built a solid foundation for a successful year ahead.

“Another announcement made in November’s Autumn Statement that could shape the narrative for the sector in the South West this year is the impact of the increase in the National Living Wage. Coming at a time when economic headwinds such as high food and drink, energy and wage costs remain at large, the potential knock-on effect of the increase represents cause for concern for some of the business owners we’ve spoken to.”

JG: “Last year, one of the areas the sector saw continued growth is with the year-on-year rise of staycations outside of the usual busy summer period. This is something we’ll be keeping a close eye on and expect to see more of. The appetite for staycations remains strong, albeit more so during the slightly quieter months compared to previous years.”

What advice would you give to businesses operating in the sector to help them succeed in 2024?

JG: “I’d urge businesses to review their cancellation policies to make sure they offer them the requisite protection from last-minute drop-outs and no-shows. This could be done by requesting deposits, which may prevent customers from cancelling late in the day, or a percentage of the cost per head for late drop-outs. Doing this collectively will help to reverse the perception that cancellations have no real impact on business trading, and help to level the playing field for establishments and their customers.”

MW: “Companies will have hopefully already maximised revenue during the busy festive period to help them through the leaner months of January and February. It’s important they also try to take the same approach during the summer, along with trying to minimise non-essential expenditure in the quieter months where possible.

“When forecasting for the months or year ahead, it’s important to carry out a robust financial assessment and speak to funders and advisers well in advance to identify any potential pinch points.”

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CLH Digital

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Restaurant Closures Show Impact Of No Business Support The Scottish Government’s decision not to introduce a business rates relief scheme is being felt in a number of venue closures in Scotland.

While hospitality businesses on Scotland’s islands will get 100% non domestic rates relief capped at £110,000 the rest of Scotland’s hospitality businesses will get no relief whatsoever, although poundage has been frozen for all businesses up to a value of up to £51k, announced SNP Finance Secretary Shona Robison in her budget on December 19.

In England hospitality businesses received a 75% rates relief package and Wales has revealed a 40% relief package for hospitality. But only Scottish island businesses will get relief in Scotland due to the “unique challenges ” they faced Shona Robison said.

UKHospitality Scotland Executive Director Leon Thompson said: “These recent closures demonstrate the enormous economic challenges facing hospitality businesses, which are always more acutely felt during the quiet early months of the year.

“Persistent rising costs over the past two years have already dented business confidence considerably and this has only been exacerbated by the Scottish Government’s shocking decision not to introduce a business rates relief scheme.

“The hope of Government support was one of the last lifelines many venues had left and that was brutally ignored in last year’s Budget.

Closures this early in January are just the tip of the iceberg and I truly fear that we will see more to come, as venues struggle to make ends meet.

“Given hospitality’s ability to drive economic growth, create jobs and support communities, it is a great shame that the Scottish Government has not taken the decision to support the sector. Unfortunately, these closures are the end result.

“I would urge it to reconsider its decision and introduce a business rates relief scheme. This would offer much-needed support for businesses and ensure Scottish businesses are not operating at a competitive disadvantage to England and Wales.”

Proper Pubs Collected 20,000 Selection Boxes To Spread Cheer To Communities In Need Over Christmas Proper Pubs, the community wet-led division of Admiral Taverns – which owns more than 200 pubs across England, Scotland and Wales – collected 20,000 Christmas selection boxes and other festive treats in December, beating 2022’s total of 18,800. The selection boxes and gifts were collected by individual community members from across the UK, dropped off at their local Proper Pub and donated to a host of local charities in need.

As part of this Christmas campaign, each pub was tasked with collecting as many selection boxes and festive gifts as possible. These were then donated to several local charities in need, chosen by the operators of each pub, including local foodbanks, children’s hospitals and nursing homes.

Proper Pubs is committed to making sure it is continuously supporting individuals, families and children within its communities all year round.

Community spirit shone across the estate with several

pubs raising over 750 selection boxes alone. The Old Millstone in Macclesfield collected a total of 770 for Silklife Foodbank whilst the Pilot in Hull collected 1,080 for youth charity Unity in the Community, Hull and the Sutton Arms in Bransholme collected an incredible 1,150 for the Children’s Orthapedic Centre at the Hull Royal Infirmary.

Mark Brooke, Director – Proper Pubs, commented: “I am delighted that we ran this initiative again in 2023 as a way to thank our communities for their constant support each and every day. Pubs are so much more than just a place to drink, they are hubs of activity for residents to enjoy and places where people come together to support one another, and I think this stands testament to that.

“As ever, I’d like to thank our fantastic operators and their communities who, once again, came together to make this happen.”

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The Tamworth Tap in Tamworth Awarded CAMRA Best Pub in the UK walks through our door.

The Tamworth Tap in Tamworth, has been named as the best in the country by the Campaign for Real Ale (CAMRA) for the second year in a row, winning the National Pub of the Year 2023 award.

“We aren’t just a pub; we are a hub of the community, and we aim to bring people together. That and the perfect pint is what it’s all about.

Thank you to all at CAMRA, from branch to national level, for recognising what The Tap stands for. A huge thank you also to ‘Team Tap’ for delivering our vision with such passion, commitment and enthusiasm we share this recognition with you. And, to our beloved Tappers, we have such a special place because of you. Thank you for supporting us in all we do.”

CAMRA’s prestigious National Pub of the Year title is the highest honour the Campaign can bestow upon a pub. Running since 1988, the annual competition seeks to find the very best pub in the UK, and the illustrious award helps to showcase quality pubs around the nation that are worth seeking out and visiting.

The Tamworth Tap – which also scooped the award in 2022 - is an impressive brewpub located in a 16th century shop front, falling within the shadow of Tamworth’s historic Norman castle. It enthralled judges to become just the second pub ever to win the prize two consecutive years in a row, following the Kelham Island Tavern in Sheffield, South Yorkshire, who achieved the feat in 2008 and 2009.

The pub is an elegant building, home to Tamworth Brewing Company and its tap. The cosy upstairs rooms have Tudor features, the historic courtyard beer terrace to the rear offers striking views of Tamworth Castle, and there is café-style seating to the front. Eight hand pulls usually feature one Tamworth ale, the rest from near and far. Various snacks are offered, plus a wide range of ciders, gins, wines and bottled beers. A ‘CAMRA corner’ at the bottom of the stairs includes a rare, complete set of Good Beer Guides.

The judges described the pub as: “An excellent example of a pub at the centre of its community that supports a wide variety of diverse local activity groups, with knowledgeable, helpful staff to help you find a real ale or cider to suit your taste. We thoroughly enjoyed our visit and look forward to returning at some time in the future.”

On receiving the news, George and Louise Greenaway said: “Words really can’t express how we feel right now. It took a while for the magnitude of the occasion to sink in when we won last year; to have retained it is beyond incredible! We vowed to continue to evolve, with the aim of providing the ultimate drinking experience to everyone who

CAMRA Awards Director Laura Emson said: “The Tamworth Tap should be incredibly proud of this feat, to be named the best pub in the UK two times on the trot is a remarkable achievement. The pub encapsulates everything that CAMRA aims to promote and protect, and each member of the team deserves the recognition twice over!

“A pub doesn’t have to be a national award winner to be a vital part of a local community and following a tough few years for the industry, our support is needed more than ever.”

Pubs in the competition are selected by CAMRA volunteers and judged on their atmosphere, decor, welcome, service, community focus and the quality of the beer. Runners-up in the competition were the Nelson Arms, Tonbridge; Trafalgar Hotel, Ramsey, Isle of Man; and The Beer Engine, Skipton.

Step Into The New Year With An Epic Challenge To Support The Burnt Chef Project In a concerted bid to get the hospitality industry moving in 2024, The Burnt Chef Project has launched an epic fundraiser – the Bourdain Challenge – asking supporters to join forces to virtually cover an astounding 35,218 miles .

Commemorating the late, great Antony Bourdain, the challenge will see participants cover the 35,218 miles that legendary chef and bestselling author covered during his award-winning Parts Unknown series, which first aired 10 years ago. Premiering in the US, Parts Unknown was a series where Bourdain travelled the world to uncover lesser-known places, exploring incredible cultures and cuisines in the process.

A chef that many aspired to, Bourdain’s unrelenting love and respect for food, culture and people was well documented – as was his struggles with his own mental health. As a force for good in the foodservice sector, The Burnt Chef Project is on a mission to eradicate the stigma around mental health and offer support to those across our industry.

The Bourdain Challenge is a virtual activity challenge, whereby participants become part of a team looking to achieve the incredible 35,218 distance. With the option to sign up individually or as a group, participants can walk, run, cycle, swim, hula hoop or any other activity. Logged on a fitness watch, smartphone or manually through the challenge page, each mile will count towards the overall total and ultimately the team’s success. Joining fees start from £15 per person and all participants will receive a custom The Burnt Chef Project ‘Bourdain Challenge’ die-cast medal. Proceeds from the challenge will go directly to supporting the work of the project throughout the hospitality industry.

On the launch of the challenge, Kris Hall, Founder and CEO of The Burnt Chef Project adds: “Antony Bourdain was a truly iconic chef and someone who through his own, welldocumented struggles, helped to change the way that we view mental health in hospitality.

Commemorating 10 years since Parts Unknown first aired, we felt it was only right to launch an epic virtual activity challenge of our own – one that will not only help to get the industry moving but will also help to raise vital funds to support the ongoing work of The Burnt Chef Project.

Launching on Friday 19th January, the challenge will begin ‘virtually’ in Asia, where Bourdain travelled for the first of the Parts Unknown episodes. A special interactive map will show our progress throughout the challenge, where the collective effort of the team will help us to complete the challenge and contribute to the overall target. It’s a huge undertaking to hit 35 thousand miles in just nine weeks but with our incredible community, we’re sure we can make it!”

The challenge officially starts on the 19th January, however, participants are free to sign up for the event throughout the challenge, with activity being added to the collective team total. The Burnt Chef Project hopes the challenge will be completed and celebrated at their upcoming gala dinner, Love Hospitality, set to take place at ExCel London on Monday 25th March.

To find out more about The Burnt Chef Project’s ‘The Bourdain Challenge’ and to sign up for yourself, please visit www.theburntchefproject.com/bourdainchallenge2024 or check out ‘The Burnt Chef Project’ on social media.

London’s Restaurants Bounce Back – with 253 New Launches in 2023, a Post-Pandemic Record CLH Digital

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46% OF LAUNCHES ARE IN W1 AS FINE DINING SEES A RESURGENCE

led by Claude Bosi, holder of two Michelin stars, who also opened Socca in Mayfair in January 2023.

London’s restaurant scene is thriving in spite of the cost-of-living crisis, with 253 new openings in the Capital in 2023, up from 243 in 2022 and a 13% increase compared to 216 in 2021, shows data compiled by Hot Dinners, London’s largest independent food and drink website, and analysis by independent real estate consultancy, Robert Irving Burns (RIB).

Antony Antoniou, CEO of Robert Irving Burns says: “Demand for high-quality hospitality spaces in some of the city’s most exclusive postcodes remains strong, despite the current economic headwinds. Mayfair, home to some of the world’s largest hedge funds, is experiencing a boom in terms of hospitality and leisure spaces, with the right spaces demanding a 20% premium on the per square footage.

While the total annual volume of openings hasn’t quite returned to pre-pandemic levels yet (281 launches in 2019), the concentration of new restaurants in Prime Central locations, such as Mayfair, Soho and Covent Garden, shows confidence in the luxury end of the market. In these locations, restaurant premises can premium rents and the right space, in the best location, is increasingly rare. Amongst the high-profile openings this year was Japanese restaurant, Aragawa, where diners can feast on wagyu steaks costing up to £900.

The Capital’s fine dining restaurant scene has also been boosted this year with the opening of two £1bn hotels – The Peninsula near Hyde Park Corner, where rooms start at £1,300 per night and Raffles at The OWO, where a classic room costs £1,165 per night. Raffles has nine restaurants, including three by threeMichelin star Argentine chef, Mauro Colagreco, whose French Riviera restaurant Mirazur was voted Best Restaurant in the World in 2019. The Peninsula’s line up is

“This consumer demand is being driven by the rinsing number of businesses who are returning to the office and the resurgence of the working lunch. We are also seeing a rise in fine dining as diners look to enjoy higher quality meals, but on fewer occasions. This spells good news for the wider economy as the restaurant sector is generally seen as a bell weather for consumer spending and confidence.”

Gavin Hanly, Co-Founder of Hot Dinners says: “While there have certainly been plenty of restaurant closures, our figures show that London’s hospitality scene remains buoyant with restaurant openings slightly up year on year. Those figures have been bolstered by multiple restaurants being launched inside luxury London hotels like The Peninsula and Raffles London at The OWO. Mayfair has also been one of the busiest parts of London for new restaurant openings, so the luxe end of the market seems to be faring the best.”

Fears 650 Stonegate Pubs at Risk Over ‘Refinance’ £2.6bn Debt Union Warns More than 650 Stonegate pubs across the South East, Dorset and Wiltshire could be at risk as private equity parent company TDR capital seeks to refinance £2.5 billion of debt , warns GMB union.

Stonegate assert that the company remains resilient, your Gary Lindsay, boss of TDR Capital which also owns supermarket giant Asda, told the Business and Trade Select Committee on Tuesday [9 January] he was ‘confident’ £2.6 billion of debts in the Stonegate Pub Company could be refinanced this year.

However, with current high interest rates, GMB Union is concerned refinancing could lead to crippling payments to service the debt, Stonegate is one of the largest pub companies in the UK, with more than 4,500 pubs and more than 19,000 workers, including brands like Slug and Lettuce, Yates and Walkabout.

Stonegate has more than 650 pubs in the South East and in Dorset and Wiltshire.

Justin Bowden, GMB Southern Regional Secretary, said: "“The position with the Stonegate Pub Company’s

finances is equally lacking in transparency, with the ultimate holding company based in the Cayman Islands.

“TDR Capital must be accountable to local people and they have a duty to safeguard the 650 local pubs which are vital community assets.

“GMB’s experience with private equity owners has been, and continues to be, wholly negative.

“We fear for the future of our local supermarkets and pubs in the hands of their private equity owners.

A spokesman for Stonegate said: “we continue to invest in our pubs and our people, in particular supporting local pubs which play such a key role in their communities. Our put business remains very resilient despite the challenges are interested faces, with good like for like sales and growth across the group.

Following our recent successful financing announced in December as well as strong recent trading, we are well placed to deliver on our long-term objectives, and we are very confident in our ability to refinance at the appropriate time”.

Welsh Government’s Visitor Accommodation Registration Scheme a ‘Positive Step’ CLH Digital

Plans to introduce a statutory registration and licensing scheme for all visitor accommodation in Wales have been announced by the Deputy Minister for Arts, Sport and Tourism, Dawn Bowden today with legislation expected to be introduced to the Senedd before the end of the year.

The visitor economy is changing rapidly, and while the growth of online booking platforms has brought many benefits, there are concerns around compliance with existing requirements and the impact of short-term lets on housing stock and our communities.

The registration and licensing scheme is intended to deliver a register of visitor accommodation types and to enable providers to demonstrate compliance with safety and quality requirements.

I’d like to thank businesses across the visitor economy for the enormous resilience they’ve shown through the unprecedented challenges of recent years. The input from the sector, visitors and communities has been invaluable to our work so far. We will continue this engagement as we develop the scheme.

It is intended to enhance the visitor experience and visitor safety expectations in Wales by ensuring anyone who lets out visitor accommodation meets a relevant set of standards.

This follows a public consultation, extensive engagement with the sector, as well as a recently published survey that found 89% of visitors considered it important the accommodation they stay in is operating safely.

Deputy Minister for Arts, Sport and Tourism, Dawn Bowden said: Tourism makes an important contribution to the Welsh economy and to Welsh life so this information will be crucial in helping us better understand the sector, as well as helping to inform future policy decisions at a local and national level.

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standards.

“I’m pleased that short-term lets will be brought up to the standards of the wider accommodation sector and the introduction of a registration scheme is a positive step to develop a proper understanding of where these businesses are.

“Not only will it demonstrate just how important our sector is to the Welsh economy, it can also provide additional information and data that may be useful to tackle wider issues, like housing and planning.

Trade body UKHospitality Cymru has long been campaigning for a scheme that will bring short-term lets up to the standard of the established accommodation sector.

“The eventual move to a licensing scheme to ensure short-term lets are compliant with safety standards is something we support, provided there is no additional red tape or cost placed on well-established and already heavily regulated businesses such as hotels and holiday parks.

The announcement from the Welsh Government to first introduce a registration scheme, followed by a licensing scheme, will go a long way to achieving that.

“These businesses are already subject to rigorous health and safety inspections, so the focus of the scheme should be on ensuring short-term lets are complying with regulations.

David Chapman, Executive Director of UKHospitality Cymru, said: “The Welsh Government is absolutely right to create a level playing field and require all visitor accommodation to operate safely and to appropriate

“The Welsh Government has listened closely to the thoughts and concerns of UKHospitality Cymru on the development of this scheme and I look forward to working with them to move this forward.”

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.

Issue 195

These include Space Heaters, Radiant Heaters, Halogen Heaters and Industrial Heaters.

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

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

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.

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

PRIME THE PUMPS Flash floods have become the norm recently, 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.

Visit www.machinemart.co.uk/c/heating-ventilation to see our full range of heaters and pumps available this winter.

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Lumina Intelligence UK Menu & Food Trends Report 2023 Reveals Operators are Adapting Menus to Drive Spend While Retaining Value Perceptions LIFESTYLES ARE CHANGING

Latest research from Lumina Intelligence UK Menu & Food Trends Report 2023 shows that mainstream chain and pub & bar operators are using menu engineering tactics to both drive average spend and keep perceptions of value in consumers’ minds.

Lifestyle shifts are helping the growth of party dining, with more consumers seeking atmospheric, social media-worthy experiences. People are going out earlier and coming home earlier as a result is increased home working, however, the decline of the late-night sector – also influenced by rail strikes, hotter summers and the pandemic – has seen the emergence of late-night entertainment in premium restaurants. Luxurious and differentiated interiors, live DJs and immersive elements are key features of party dining venues, influenced by the rise of social media and the revival of unused spaces – such as Bacchanalia Mayfair with its opulent décor, created in a former Porsche showroom.

HIGHER-PRICED NEW DISHES High levels of inflation persisted through 2023, seeing chain restaurant and pub operators raise the prices of same-line dishes by +8.5% and +6.7% in spring and summer respectively.

Operators are encouraging consumers to spend more by introducing higher-priced new dishes, which are aligned with the current trends towards more premium and sharing options. Chain restaurants have, however, kept entry price points at the same level to boost value perceptions, whilst focusing their more significant increases on the highest-priced lines.

BOOSTING THE VARIETY OF DISHES Mega-trends are being reflected on mainstream menus as operators widen the variety of dishes available.

Healthier, more sustainable and experience-led items including veg-centric and Asian-inspired dishes are growing on menus. There are more meat-free main dishes in chain restaurants: up by +8ppts this year. Garlic, pickle and mushroom are emerging as the vegetables being most featured, whilst ‘spiced’ and ‘pickled’ are top of the list of adjectives most used in menu descriptions.

VALUE LEADS THE MEGA-TRENDS Value scrutiny was the most important mega-trend in 2023, highlighted by both customers and businesses as shaping their needs and priorities. Frugality was central to many product trends in 2023, with interest in cheaper cuts of meat, veg-centric and affordable cuisines growing as many consumers adjusted to financial challenges by becoming thriftier – although wage growth is starting to pick up. Product trends include tinned meat and fish, zero-waste and pea protein.

Corby Hall The Aura commercial flatware collection

by Corby Hall provides a cost effective high end service for your restaurant or pub.

Available in mirror or satin finish and featuring a 13 piece

item range, the Aura pattern is the perfect solution for high volume foodservice operations.

Corby Hall, a US based tabletop supplier with strong Yorkshire roots, supplies 3 – 5 star hospitality operations globally. Please contact your local distributor for pricing. www.corbyhall.com

PRIORITIES FOR BUSINESSES IN 2024 Finally, the Lumina Intelligence UK Menu & Food Trends Report 2023 predicts that social corporate responsibility and streamlining operations are top business priorities for the coming year with the economy set to stabilise. The total eating out market is forecast to be worth £102.4 billion by 2026F, underpinned by higher inflation post-Covid and the predicted strengthening of consumer spending power. Sustainability, workforce diversity and digitalisation are the top three initiatives being prioritised by businesses. Digitalisation and artificial intelligence will be central to streamlining operational costs and boosting customer satisfaction.

ABOUT LUMINA INTELLIGENCE MENU & FOOD TRENDS REPORT 2023 The Lumina Intelligence Menu & Food Trends Report 2023 provides a comprehensive overview of menu engineering and pricing trends from across the chain restaurant and pub & bar sector, showing how operators are adapting their menus in the face of headwinds, including price inflation, dish count and product labelling.

The report also identifies the mega-trends impacting the UK hospitality sector and the opportunities and challenges that these present, including the attitudes and expectations of consumers.

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.

Protecting Your Licensed Premises From Insolvency 16

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By Sarah Taylor, licensing partner at Keystone Law (https://www.keystonelaw.com/)

Over the past year, news of insolvencies being at an all-time high has dominated the media. Data published by UHY Hacker Young shows the number of pub and bar insolvencies increased from 438 to 725 in 2023 with increased energy prices and inflation seeing many previously successful hospitality venues close their doors. Insolvency specialist Begbies Traynor has recently reported that higher interest rates are pushing an increasing number of companies into insolvency.

Premises licences are a valuable asset which can increase the value of a property. In many city centres, licences which permit late trading hours and those with favourable conditions are increasingly rare due to the presence of Cumulative Impact Zones which means there is a presumption that applications for new licences, or variations of existing licences, will be refused where representations are received.

AN INSOLVENCY EVENT

The Licensing Act 2003 which deals with the grant and preservation of premises licences, states that an ‘insolvency event’ shall result in the lapse of the premises licence. That lapse is immediate as soon as the insolvency event takes place. For example, if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved. The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed. Many operators and insolvency practitioners are unaware that an ‘insolvency event’ causes a premises licence to lapse immediately.

from residents with concerns regarding the potential for public nuisance or crime and disorder.

Following the ‘insolvency event’ there is a 28-day window within which to preserve the premises licence. This either requires the transfer to another active company or, as a temporary measure, the application for an interim authority notice.

Landlords of hospitality premises can find themselves particularly vulnerable if a tenant holds a licence, but the landlord is not kept informed of an insolvency event. Landlords can submit a ‘Notification of Interest’ to the Licensing Authority so that they are notified of any applications or changes made to the licence but there is no guarantee that the notification will be received in time, if at all, and these notifications do not notify any insolvency events. Landlords can register to receive notifications from Companies House regarding insolvency events for a particular company but, once again, there is no guarantee that any notification would be received in time. A useful solution for landlords is to apply for a ‘shadow licence’ which is effectively a premises licence which duplicates the terms of the licence held by the tenant but this licence is held by the landlord. This acts as a type of insurance policy to give greater protection than relying upon the tenant, the terms of any lease or other notifications systems.

Licences are not always held by companies, and it is still commonplace for an individual to hold a premises licence. The ‘insolvency event’ in the case of an individual would be being made bankrupt, entering into a trust deed for creditors or entering into an Individual Voluntary Arrangement (IVA). Licences also lapse upon the death of an individual licence holder or where the holder no longer possesses the capacity to hold the licence. The procedure for preserving the premises licence is the same a transfer must be made, or an interim authority notice must be applied for within 28 days of the insolvency event, loss of capacity or death.

If a licence is not transferred in time, or if an interim authority is in place but the requisite subsequent transfer does not take place within three months, the licence will be permanently lost. Securing the grant of a new licence upon the same terms as the previous licence may not be easy or even possible. Often, for example, if residential accommodation is in close proximity, it is common for representations to be received

Insolvency is a time of uncertainty and stress both for individuals and business owners and it can be difficult to find the time to concentrate upon administrative tasks whilst trying to navigate other challenges.

Seeking advice from a specialist insolvency practitioner and a licensing specialist will ensure that steps can be taken to preserve any premises licence and avoid the consequences, and potentially significant costs, of a loss of trade and the requirement for an application for a new premises licence.

WHAT ABOUT LANDLORDS?

It is undoubtedly a difficult time for businesses in the hospitality industry. Business owners should consistently review the company’s financial statements and be prepared to take action if required. Being proactive in respect of the company’s financial health will help avoid disputes with any stakeholders involved, as well as the premises’ landlord.

Haven Announces Exclusive Partnership With J D Wetherspoon To Operate At Its Parks Haven, the UK’s leading holiday park operator, has announced it has signed an exclusive agreement with J D Wetherspoon to operate at its parks.

ing Burger King, Papa Johns, Slim Chickens, Costa Coffee, Millie’s Cookies and Chopstix.

The agreement means that Haven is the first and only UK holiday park operator to enter a commercial partnership with the pub company, which operates over 830 pubs in the UK and Republic of Ireland and is famous for its good value all day food and drink offering.

The new pub will replicate the very best of the Wetherspoon offer and is aligned with Haven’s family-focused mission of providing great value experiences for all families and couples to enjoy.

The first Wetherspoon pub will open at Haven Primrose Valley Holiday Park in North Yorkshire, with the first pint to be pulled in March ahead of what is expected to be a busy summer.

Haven has invested over £170m in its parks over the past year and the latest agreement with J D Wetherspoon forms part of an additional £4 million investment being made to expand Haven’s food and beverage offering in 2024. Wetherspoon joins an impressive roster of household names operating at Haven’s 41 parks, includ-

Peter Blake, Chief Operating Officer at Haven, said “We are thrilled to be the first holiday provider to partner with one of the UK’s leading and much-loved pub operators. This new venture underlines our dedication to growing our food and beverage partnerships and offering for our holidaymakers and holiday home owners.”

Michael Barron, Commercial Director of Wetherspoon, said, “We are delighted to be partnering with Haven and are confident that the pub will prove popular with holidaymakers.”

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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Bristol Hoteliers Hope 2024 Brings More Support whether the budget in March will offer us any kind of meaningful support.

Hoteliers in Bristol hope 2024 will be the year that hospitality is given the support that recognises the huge contribution it makes to the UK economy.

“While 2023 was a good year in terms of occupancy, we’re still some way from feeling secure as we still struggle to address the impact of Brexit, the pandemic and the cost-of-living crisis.

Members of the Bristol Hoteliers Association (BHA) have been reflecting on 2023 and looking ahead to the New Year with cautious optimism.

“Our trade in number of covers over the Christmas and New Year period was about the same, if not a little above, 2022, but still lower than pre-pandemic levels in 2019 – yet our costs remain high and, in some areas, continue to rise.

Data recently released by UK Hospitality says the sector is the UK’s third largest employer, directly giving work to 3.5million people and accounting for 10% of all UK jobs.

Hospitality also provides some £7.5bn worth of investment in UK high streets and communities every year, according to the data.

“The latest data from UK Hospitality gives a very clear indication of the significance of our sector to the nation’s economy, so we hope that 2024 is the year that we finally see some serious recognition of this from Government and see some support which can enable us to continue to contribute to this country in a positive and meaningful way.”

BHA Chair Raphael Herzog said: “The importance of hospitality to the UK economy should not be underestimated, which is why we deserve to get the support we need to sustain our sector.

“Overall, occupancy rates were good in 2023 and have given us something to build on, but it seems as if we are always being presented with additional challenges, too.

who will pay the increased wages, it is us.

“The biggest impact on our sector for 2024 at present is the increase to the National Living Wage which the Chancellor announced in his Autumn statement.

“We have been calling, for some time, for a reduction in VAT for hospitality businesses, like the temporary ones that were introduced during the pandemic, which would be a huge help to us in coping with the new higher rates of living wage.

“This will rise by almost 10% from April, but it’s not the Government

“It will be interesting to see, as we enter a General Election year,

An ongoing challenge to hoteliers is that posed by Airbnb lets, with the BHA joining many other hospitality organisations in calling for greater regulation.

Mr Herzog has recently written to local MPs Thangam Debbonaire and Darren Jones in a bid to rally their support in addressing this threat to hospitality businesses.

To find out more about the BHA, visit info@bristol-hoteliers.co.uk

Simon Rogan Awarded MBE For Services To Food Industry Simon Rogan, chef and owner of UMBEL Restaurant Group, was awarded an MBE in the New Year’s Honours List for his services to the food industry.

Speaking about the MBE, Rogan commented: “It is a great honour to be recognised with an MBE and I’m proud to have made an impact on the hospitality landscape, all of which would not have been possible without my amazing team.

“The British dining scene has changed a lot in the last 20 years, and it has been invigorating to be a part of that, namely raising the profile of the ‘farm-to-fork’ way of growing and eating, and hopefully inspiring others to follow suit.

“I believe that promoting our incredible produce and farmers in the Lake District has an important, long-lasting effect on the whole industry which will support British agriculture for years to come.

“Looking ahead at the next decade, I will strive to continue learning and building on our philosophy further whilst focusing on taking it forward, such as through the Simon Rogan Academy, which provides opportunities for future generations of aspiring young chefs and front of house – our work is never done.”

Arc Inspirations Toasts Record December With 20% Like For Like Sales Growth Award winning bar group, Arc Inspirations, the leading operator of premium bar brands, Banyan, BOX and Manahatta, has announced record sales for December 2023, with like-for-like (LfL) growth and successful new openings contributing to the company’s best ever Christmas.

LfL sales for the four weeks to the end of 2023 were up by 19.9% compared to December 2022 (FY23), with all brands outperforming FY23 on a LfL basis. LfLs at BOX were up by 30%, Manahatta by 24% and Banyan by 10%, while recent openings, BOX Nottingham (+77%), Manahatta Sheffield (+48%), and BOX Brindleyplace in Birmingham (+25%) all significantly exceeded forecasts.

As destination venues, Arc’s brands continued to thrive on key dates, with significant LfL sales increases on “Mad Friday,” as well as strong LfL increases on Christmas Eve, Boxing Day and New Year’s Eve. In a momentous week for the business, twelve of the company’s twenty-one sites recorded their best ever sales week during the week commencing 11th December.

Co-Founder and CEO Martin Wolstencroft said: “Total sales grew by 54% over the festive period which is a remarkable performance and one which I am delighted with. This gives us confidence in our brands, our teams

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.

CASUAL DINING MINIMALISM Simplistic, refined but stripped back is the way to nail casual dining minimalism. The trend predominantly relies on white crockery with occasional pops of neutral light shades to build a subtle flow of tones

and the market to accelerate our growth, with two Manahattas planned for opening this summer in Edinburgh and Liverpool.

“To deliver these record sales is testament to the passion, commitment and flair shown by our teams, and great credit must go to our team in all departments who have pulled together to launch four new sites in the last year and delivered the best Christmas performance ever. I am extremely proud of everyone who works at Arc as without them we could not achieve the fantastic performance that we have.”

Next in Arc’s growth plan will be its debut Scottish site – Manahatta Edinburgh, which will be the brand’s tenth site, and Arc’s 21st overall. The newest addition will bring the beat of New York to Edinburgh, with a vibrant bar that offers a timeless chic design, perfect for glam get-togethers and everyday escapism.

Arc is also eyeing further launches in London, Liverpool, and Cardiff in 2024. This year the company will create around 300 new jobs, which can turn into long-term careers, with team members at all levels able to take advantage of Arc’s industry-leading training and development programmes and immerse themselves in the company’s famous culture. 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 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.

For further information see the advert on page 10 or visit www.allianceonline.co.uk

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Holiday Bookings and Festivities Brought December Cheer For Hospitality And Leisure 20

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Consumer card spending grew 2.3 per cent year-on-year in December – less than the latest CPIH inflation rate of 4.2 per cent and lower than November’s growth of 2.9 per cent. Retail spending struggled to maintain the momentum it had built up in November through early seasonal discounts, while entertainment and travel thrived as consumers booked experiences and getaways for 2024.

Looking at broader financial goals, nearly half of consumers (48 per cent) want to save more money this year, with 12 per cent intending to invest more money in stocks and shares, and 9 per cent looking to make greater contributions to their pension.

ENERGY COSTS CAUSE CONCERN, YET CONSUMER CONFIDENCE CLIMBS

Spending on essential items slowed, rising just 1.8 per cent compared to 3.3 per cent in November, as falling petrol prices continued to impact fuel spending (-12.5 per cent). Meanwhile, the deceleration in food price inflation meant supermarket shopping saw its lowest uplift (2.8 per cent) since September 2022 (2.8 per cent). This could also be due to shoppers already having stocked up on festive food and drink in November, taking advantage of early supermarket discounts and deals.

On the other hand, food and drink specialist stores – including butchers and delicatessens – saw a notable uptick in spending (5.1 per cent), as consumers chose to invest in more premium, seasonal ingredients and to support their local businesses in the run up to Christmas.

FESTIVE CHEER FOR PUBS, BARS AND CLUBS Spending on non-essential items rose 2.5 per cent, as festive activities and celebrations boosted the hospitality and leisure sector (up 8.9 per cent).

Christmas parties and gatherings fuelled spending at pubs, bars and clubs (7.9 per cent), while restaurants, though still in decline (-8.8 per cent), had their best month since August. The comparatively smooth running of transport networks certainly helped the sector in December, compared to 2022 when industrial action hampered Christmas plans.

LATE GLASTO FEVER FUELS ENTERTAINMENT EXPENDITURE The entertainment sector was a particular bright spot, seeing noticeable growth (12.3 per cent) following a -1.7 per cent decline in November. This included shows and concerts, which grew 13.9 per cent, as Brits snapped up tickets for Glastonbury Festival, which were released two weeks later than usual, as well as for Christmas pantomimes and shows. Meanwhile, new blockbuster releases such as ‘Wonka’ and ‘Aquaman and the Lost Kingdom’ boosted cinema spending by 8.0 per cent.

CHRISTMAS SHOPPING FRENZY FIZZLES YET DECEMBER 22ND WAS BUSIEST DAY OF THE YEAR Meanwhile, both clothing and department stores fell back into decline (-2.0 per cent and -0.2 per cent respectively), after witnessing a spike in November. This is likely due to retailers starting their festive promotional activity earlier in 2023, which encouraged Brits to shop for Christmas

party outfits and gifts in November rather than December to take advantage of the best deals.

Yet, Friday 22nd December** was especially busy and saw Barclays set an all-time record for transactions processed per-second, as many Brits celebrated finishing work for the year in pubs and bars and sought out last-minute gifts. Retail and food & drink transaction volumes were up 66.8 per cent and 38.1 per cent respectively in comparison to the average day in 2023. Supermarket transactions also peaked on Saturday 23rd, representing a 41.8 per cent increase compared to the year’s daily average.

TRAVEL TRIUMPHS It was another positive month for the travel sector, with airlines (20.2 per cent) and travel agents (12.8 per cent) both enjoying even stronger growth than in November (14.0 per cent and 9.2 per cent respectively), as holidaymakers booked getaways for 2024. One in seven Brits (15 per cent) say they plan to take more holidays in 2024 than in recent years, one in 10 (11 per cent) has been saving up to afford a bigger holiday in 2024, and the same proportion (10 per cent) will be taking advantage of deals in the January sales.

Beach holidays (44 per cent), city breaks (37 per cent), and adventure holidays (12 per cent) are the most popular types of getaways Brits are booking, while the UK (47 per cent), Spain (24 per cent), and Greece (12 per cent) are travellers’ top destinations.

NEW YEAR, NEW GOALS Beyond travel, Brits are setting themselves other goals for the year ahead. Nearly one in five (18 per cent) is planning to take part in Dry January, citing being healthier (50 per cent), saving money (42 per cent), and wanting to drink less alcohol (30 per cent) as their main reasons for participating. Dry January participants expect to save an average of £48.90 over the course of the month by cutting back and switching to non-alcoholic alternatives.

Michelin Star Pub Mason Arms Up for Sale Mark and Sarah Dodson, joint owners of the Michelin-starred Masons Arms in Exmoor, have put the restaurant up for sale as they head into retirement after 18 years of trading.

"We’ve loved owning and running The Masons Arms," says Mark.

"Although we have a Michelin star, it’s also still the village local, and has a role to play in the community here.

The couple bought the freehold for the 25-cover Masons Arms in 2005 and were awarded a Michelin star the following year.

"The 18 years we have spent here have been remarkable. We have achieved everything we set out to do by creating a first-class eating experience in relaxed and informal surroundings while maintaining the feel of the village pub. We hope that we have brought a little bit of magic to North Devon but now is the time to hand over the reins to a new owner who will be able to hopefully continue with the success of The Masons Arms."

Mark previously help roles at The Waterside Inn in Bray in 1983, working side by side with Michel Roux Snr. Following this, he moved to Cliveden House, Taplow, in 2001 as executive head chef, where he stayed until buying The Masons Arms.

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.

Meanwhile, the energy price cap increase on 1st January is also playing on Brits’ minds, with nearly nine in 10 (87 per cent) concerned about the impact of rising household bills on their personal finances. To save energy costs, over a third (35 per cent) are planning to switch on their lights and heating less frequently, while 28 per cent will be prioritising wearing more layers and using hot water bottles to keep warm this winter.

Reassuringly however, more consumers are feeling confident about their household finances (67 per cent – the highest since August 2023) and ability to live within their means each month (73 per cent – the highest since November 2021), likely as a result of falling inflation and mortgage rates.

Karen Johnson, Head of Retail at Barclays, said: “Hospitality and leisure businesses will be encouraged by December’s strong growth, particularly in the entertainment category, which saw growing demand for live shows, new films and TV series.

“Meanwhile, grocery and retail spending didn’t see as much of an increase as we might have expected during the height of the festive season. This is likely due to many retailers and supermarkets starting discounts and promotional activity earlier than usual, meaning that many Brits had been making the most of these deals and completed most of their Christmas shopping by December.

“While the upcoming energy price cap is weighing on Brits’ minds, the falling rate of inflation offers a glimmer of positivity and it’s encouraging to see the nation’s optimism increase slightly as we head into a new year.”

Jack Meaning, Chief UK Economist at Barclays, said: “We saw inflation fall significantly at the end of 2023, and we expect it to fall further in the opening months of 2024. This puts more spending power in the pockets of UK consumers and should help support them to continue to spend, even against the tough backdrop of weak economic growth. ”It’s also encouraging to see tentative signs of an improving mortgage market; approvals have begun to rise and mortgage rates are continuing to fall. However, it’s worth remembering that many people this year will still be dropping off of fixed-term mortgages onto new deals with higher rates than they had previously, eating away at some of their newly found spending power.”

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.

UK’s Largest Independent Hotel Group Prepares For Significant 2024 Expansion Plan 22

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The UK’s largest independent hotel group has started the new year with a bang – announcing major plans to expand and renovate its existing portfolio in 2024.

Bespoke Hotels, a collection of almost 90 independent hotels across the length of the British Isles, has unveiled its plans to strengthen its existing portfolio with a series of development projects over the next 12 months – with a pipeline of openings and refurbishments set to take place.

WHILE MORE DETAILS ON THESE EXCITING VENTURES WILL BE ANNOUNCED THROUGHOUT THE COURSE OF THE YEAR, THE COMPANY CAN CONFIRM THE FOLLOWING PLANS: - The openings of Hotel Gotham Newcastle and Hotel Gotham Bristol – winter 2024/25

- Working with Biarritz Hôtel in Jersey for its season opening in April 2024 – this includes a full refurbishment programme next winter - The commencement of construction at the Noss on Dart Marina, Dartmouth – hotel opening in 2025 Thomas Greenall, Chief Executive Officer at Bespoke Hotels, said: “This is a very exciting time for everyone at Bespoke Hotels and we look forward to a significant year ahead in elevating the brand to new heights.

Whether it be new openings, acquisitions or refurbishments, 2024 will be an eventful year for the Bespoke Hotels family and its loyal guests, as we look to build on our status as the UK’s largest independent hotel group – which ranges from specialist golfing hotels, to award-winning spa resorts and chic city centre properties.”

- The opening of Bailiffgate Hotel in Alnwick – summer 2024

He continued: “There will be a constant update on developments throughout the next 12 months so this really is a ‘watch this space’ situation – we can’t wait to open the doors to new venues, new guests, and new possibilities.”

- Full takeover of Lumley Castle Hotel, County Durham – this includes a soft refurbishment in the coming months

The expansion plan for 2024 will further strengthen Bespoke Hotels’ portfolio within the UK hotel market, taking its coverage to almost 90 hotels, over 5,000 rooms and more than 6,000 staff.

Knorr Professional Launches New Chef Competition Exclusively for Scottish Students

Knorr Professional has launched the competition with the goal of unearthing and recognising the next generation of young Scottish chef talent from the best catering colleges across the country. Their mission is to support and inspire students to reach their full potential, fostering creativity and culinary innovation.

Students will have the opportunity to impress the judging panel through their delivery of a two-course meal and the completion of a skills test. Students will be asked to submit their menu idea digitally, before a round of shortlisting that will determine 8 finalists who will compete in the live cook off.

The competition boasts an esteemed judging panel, led by Chef Gary Maclean.

Knorr Professional, as part of Unilever Food Solutions, recognises that keeping menus on-trend and inspiring is something that keeps chefs busy and is becoming increasingly challenging in an ever-changing world. To help support and inspire chefs, Unilever created the Future Menus Report, which identified eight major food trends from rigorous global research. This year’s competition brief asks students to put their own twist on two of those trends: Modernised Comfort Food and Irresistible Vegetables.

Joining Gary on the judging panel are acclaimed chef Adam Handling MBE and Executive Chef of Unilever Ireland, Audrey Crone.

Born in Glasgow, multi-award-winning Chef Gary Maclean runs his own highly honoured seafood restaurant in Edinburgh. Gary also won MasterChef the Professionals 2016 and is Scotland’s first National Chef. Gary is now thrilled to be fronting the Knorr Professional Scottish Student Chef of the Year Competition as both an ambassador and Head Judge.

Gary Maclean said: “This competition is not just about finding the best young chef; it’s about nurturing creativity, passion and the future of Scottish culinary excellence through Scotland’s next generation.”

WHAT CAN STUDENTS WIN? Prizes will be awarded to first, second and third place students, with the overall winner, their lecturer and Assistant receiving an all-expenses paid trip to Italy that will both educate and inspire.

Adam Handling MBE said: “It’s great to be involved in this competition during its first year. As a very proud Scotsman, a competition that recognises Scottish students is close to my heart and I can’t wait to see what these young chefs can produce. I’m sure they’ll make Scotland proud!”

Entries officially open today, Monday 8th January, and Knorr Professional invite students 18 years and over from catering colleges across Scotland to participate in this exciting culinary journey.

With a wealth of accolades and experience between them, this distinguished panel will help guide and evaluate shortlisted students in teams, comprising a Head Chef and Assistant, as they showcase their talents in a live final on the 21st of March at the prestigious City of Glasgow College.

For more information about the Scottish Student Chef of the Year Competition and to request a copy of the 2024 Competition Briefing pack and full Terms & Conditions, contact Nicola from the competition organising team at ScottishSCOTY@omne.agency.

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/

NTIA Unveils Alarming Figures on Business Trade During the Festive Period

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The Night Time Industries Association (NTIA) has released the results of a comprehensive flash poll involving over 453 NTIA member businesses within the UK’s Night Time Economy (NTE). The poll aimed to evaluate trading levels and impacts over the festive period, revealing critical insights that underscore the urgent need for targeted government support with the upcoming Spring Budget.

The poll shows varied footfall trends, with both increases and decreases reported, highlighting the complex and unpredictable nature of consumer behaviour under the current inflationary pressures faced by consumers. This inconsistency poses challenges for businesses in planning and adapting to changing market dynamics, raising concerns about the overall stability of the Night Time Economy.

A substantial percentage of businesses faced revenue challenges during the Oct – Dec period, with 21.7% experiencing a 0-10% decrease and 18.8% observing an 11-20% decrease. The 13% encountering over a 30% decrease in revenue is particularly alarming, signalling a need for urgent measures to stabilise and support businesses facing significant financial setbacks.

While 55.7% of businesses estimate they can last up to four months without further support, 25.7% project sustainability between 2-3 months. This indicates a critical need for immediate government action to prevent a substantial portion of businesses from facing financial distress and potential closures.

The overwhelming majority of businesses are advocating for specific government interventions, including VAT reduction (82.9%), restructuring of business rates or further relief (57.1%), and additional energy support (32.9%). The high percentage of businesses expressing these needs emphasises the urgency and critical importance of government support.

vulnerability of the sector seeking government interventions. Businesses, especially, are voicing a predominant request for a VAT reduction, emphasising the overarching importance of this measure. In addition to this central plea, there are appeals for relief in areas such as business rates, energy support, alcohol duty freeze, and National Insurance reduction. Recognising the unique vulnerabilities and focusing on the crucial need for a VAT reduction forms the cornerstone of an effective and comprehensive support strategy for the Night Time Economy.

Revenue Trends: 21.7% faced a 0-10% decrease.

18.8% observed an 11-20% decrease.

7.2% saw a 0-10% increase.

13% encountered over a 30% decrease.

8.7% maintained revenue levels similar to the previous year.

2.9% experienced over a 30% increase

“As the CEO of the Night Time Industries Association, I want to highlight the critical concerns we are currently facing. The Night Time Economy is grappling with the widespread impact of external factors, unpredictable consumer behaviour, ongoing financial challenges, and the limited sustainability of businesses without support. It is imperative that we address these issues with targeted government interventions. The findings underscore the fragility of the Night Time Economy, emphasising the urgent need for coordinated efforts to ensure its survival and facilitate a robust recovery.” – Michael Kill, CEO of the Night Time Industries Association

Amidst current operational costs, 55.7% of businesses estimate they can last up to four months without further support. However, 25.7% project sustainability between 2-3 months, emphasising the need for immediate government action.

KEY FINDINGS: A DEEPER LOOK

82.9% advocate for VAT reduction.

Industrial Action Impact:

Business Sustainability:

Government Interventions: Businesses have voiced their priorities with the upcoming Spring Budget: 57.1% highlight the restructuring of business rates or further relief.

A staggering 70% of surveyed businesses reported being adversely impacted by industrial action that occurred between October and December 23, 2023. This reflects a significant challenge faced by the NTE during a crucial period.

32.9% emphasise the need for additional energy support.

31.4% call for an alcohol duty freeze.

24.3% express the importance of a National Insurance reduction.

Footfall Trends:

Analysis: Urgent Government Action Needed

25.7% experienced a 0-10% decrease.

The figures present a stark reality for the Night Time Economy, with businesses grappling with decreased footfall, revenue challenges, and the prolonged impact of industrial action. The NTIA urges the government to consider these findings seriously and implement measures in the coming Spring Budget to support the survival and growth of businesses within the Night Time Economy. Targeted interventions are crucial to ensure the sustainability of businesses that play a vital role in the economic landscape.

20% witnessed an 11-20% decrease.

A staggering 70% of surveyed businesses reported adverse impacts from industrial action. This highlights a significant challenge faced by the Night Time Economy during a critical period, raising concerns about the industry’s vulnerability to external disruptions.

11.4% saw a 0-10% increase.

The Night Time Economy, with its diverse challenges, underscores the

4.3% enjoyed over a 30% increase.

7.1% reported an 11-20% decrease.

5.7% maintained the same footfall as the previous year.

Le Gavroche Marks Closure with Events for Hospitality Industry and Charities

Michel Roux outside Le Gavroche – credit Jodi Hinds

the best.”

Le Gavroche will be running its last service on January 13th 2024 after 57 years of trading, and marking the closure of the restaurant with three hospitality industrylinked dinners being held over the following week and an open day sale of branded goodies at the end of January.

There will be a charity dinner and auction on the 18th January, which sold out within minutes of being announced on Le Gavroche’s newsletter. All the money from the evening will be donated equally to three charities which have been supported by Michel over many years; VICTA, Hospitality Action and BIGKID Foundation. The uptake was instant, adding to the enormous waiting list for tables which has grown to 25,000 since the announcement of the closure was made in August last year

The first of the special dinners will be on January 16th when catering students from Westminster Kingsway College, College of Food University College Birmingham, and University of West London will be the guests of Michel Roux. Each college will be represented by 21 students and three lecturers who have been selected by their colleges to enjoy the full Le Gavroche dining experience. “It’s in the Rouxs’ DNA to empower the next generation. By giving this opportunity to these students, they will carry a bit of Le Gavroche in their culinary future,” says Michel Roux.

On 17th January, Michel will be hosting a dinner for Le Gavroche’s long-standing suppliers to say a huge thank you for their excellent and valued service over the years as part of the Roux extended family. Michel Roux says: “It’s thanks to them that Le Gavroche has stayed at the top over the decades; they’ve never failed to deliver

The restaurant will also invite guests in on the 27th January for an open day when cookbooks, house wine, branded T-shirts and aprons, chairs, sofas, glassware, silverware, kitchen equipment and crockery will be on sale.

“It’s incredibly important to me that we close the restaurant on a high as a fitting tribute to everyone who has ever worked with us, dined with us or been inspired by what we have created at Le Gavroche. This is not ‘farewell’, but ‘au revoir’, as ‘Le Gavroche’ name will continue to be a familiar presence in pop-ups both in the UK and overseas, as well as in our other ventures,” says Michel.

Rigatoni’s Opens Four Locations Across Manchester Rigatoni’s has added to Manchester’s culinary scene with the opening of its flagship first pasta kitchen in Ancoats.

Rigatoni’s comes from the Manchester-born brothers who originally founded Sugo Pasta Kitchen, in Altrincham in 2015. Having gathered a cult following over the last eight years, the team behind the brand have now developed Rigatoni’s, set to champion simplicity and affordability, bringing quality pasta to the masses.

The brand envisions creating a versatile dining experience which customers can enjoy on any occasion, whether it's a quick Tuesday lunch or gathering with friends for a Saturday night celebration. Their commitment is to integrate pasta seamlessly into the everyday dining scene in the city, serving the communities for years to come.

The opening marks the beginning of Rigatoni’s launch roll-out, with two additional Greater Manchester locations which opened in Altrincham and Sale on Tuesday 9th January and Wednesday 10th January, respectively.

Alex de Martiis, co-founder said "Rigatoni’s marks a new beginning for our restaurants. Our aim is to serve our communities for years to come with a quality, accessible and uncomplicated menu.

“So far we have seen an incredible reception for Rigatoni’s, and we are looking forward to welcoming old and new customers into our restaurants over the coming weeks”.

Rigatoni’s is also set to open its kitchen within Exhibition in the city centre this weekend, with Deliveroo and takeaways available from all venues from 15th January.

Cleaning and Hygiene

CLH Digital

Issue 195

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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 195

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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Issue 195

CLH Digital

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.

Issue 195

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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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

Spirits and Mixers Add A Memorable Finishing Touch With Mixologist’s Garden G&Tea - Tea Distilled Gin CLH Digital

G&Tea was created from a long-standing background in tea blending. Creating the perfect balance of leaves in a tea gives the drinker a rich flavour full experience and we wanted to capture that depth of flavour in our gins.

“We created a long steep tea distilling process to create crystal clear pure distilled spirits packed with flavour but with no artificial colourings or flavourings that is all too common in the industry today”. Said Managing Director Chris Robinson-Brown The G&Tea signature label style brings the spirits to life with images “within” the bottles, magnified by the spirits, inviting you into the world beyond and gives the gin's fantastic shelf appeal.

They have created both black tea and fruit

infusion tea blends including the multiple awards winning 80 Days Gin, with apple, pear, cinnamon and burnt orange as well as The Great Earl, distilled with their own blend of Earl Grey tea. Their latest creation, Citrus Buzz, uses Cornish Black Bee Honey from Kings Orchard Bee Keepers and a bold citrus from Valencian Orange, with the blend having just won a gold at Taste of the West 2024.

The great news is G&Tea will be at the ExpoWest at Wadebridge in March with their full range of spirits, available to take home on the day and to add to your retail store or bar range at special show exclusive Trade pricing. Visit them on Stand H44.

See the advert on this page for details.

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.

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 some-

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 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

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thing 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

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 plasticfree, 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

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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 195

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 195

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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 195

47

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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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Issue 195

CLH Digital

Kitchen Equipment and Fit-Out

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

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

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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Issue 195

CLH Digital

Kitchen Equipment and Fit-Out

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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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CLH Digital

Design and Refit

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.

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

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 195

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

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

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Design and Refit

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

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

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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Property and Professional

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