CLH News #180 September 2015

H RY 15T ERSA N NIV TIO AN EDI

THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR

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THIS WILL BE COMPULSORY - whereas the current “Living Wage” is NOT! This will be extremely difficult for all of our industry’s businesses and FATAL for some!

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Sous-Vide Cooking

The Restaurant Show Preview

Hospitality Technology

Outdoor Leisure

Page 8

Pages 16 - 18

Pages 19 - 23

Pages 24 - 27

September 2015

Issue 180

Design and Refit

Property and Professional

Pages 28 - 35

Pages 36 - 38

Business Secretary Launches Investigation into Abuse of Tipping BUSINESS SECRETARY Sajid Javid has launched an investigation into abuse of tipping, as part of the government’s commitment to making sure everyone is paid fairly. The Government’s intervention follows an investigative report by the London Evening Standard which revealed that some high Street chains were keeping the service charge to offset against wages.

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concerned about recent reports, suggesting some restaurants pocket tips for themselves. That’s just not right.

“I’ve ordered an immediate investigation to look at the evidence and consider the views of employees, customers and the industry to see how we can deal with the abuse of tipping.

“As a one nation government we want a fair deal on pay for working people and that includes taking action on tipping abuse.”

The call for evidence will look at how restaurants treat tips left by customers and whether government intervention is necessary to strengthen the voluntary code of practice run by the industry.

The inquiry which will seek information and views from the hospitality industry and other key stakeholders and will consider whether there should Concerns were also expressed with reports of one Brasserie style chain be a cap on the proportion of tips restaurants can withhold from staff for alleging to add service charge to staff pay to give workers an hourly rate of administrative costs and, if so, what this level should be. around £7.50 to £8, which is above the national minimum wage of £6.50.

Research from 2009 found that one in five restaurants did not pass tips to Campaigners have warned this was just the 'tip of the iceberg', adding that their staff, yet the vast majority of customers said they wanted waiting staff many restaurants are keeping all or part of the service charges automatically to receive tips left for them. More than three quarters wanted to see the added to bills rather than passing them on to staff. restaurant’s tipping policy clearly displayed.

Last month Business Secretary Sajid Javid said that this would be something While there is a voluntary code of practice which is overseen by industry that the government would take a serious look at and now he has ordered a body the British Hospitality Association (BHA), restaurants may currently formal call for evidence on the issue. choose to ignore its principles of transparency and adopt various tipping The Business Secretary Sajid Javid said: practices.

“When a diner leaves a tip, they rightly expect it to go to staff. In full. I’m BHA’s code of practice can be seen on page 3 of this issue.

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Editor's Viewpoint

September 2015

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EDITOR

Peter Adams

WELCOME TO our 15th Year Anniversary Edition of CLH News.

Some of you reading may be receiving a copy for the first time. We are distributed to the independent sector of the hospitality industry free of charge to qualifying businesses, and since some businesses come off our distribution list for whatever reason, we constantly update and add businesses. If you are a first time reader we very much hope you will enjoy it and find our publication of benefit to your business!

There have been some particularly interesting milestones during our time of trading - the ones that spring to mind are the introduction of 24-hour licensing, and the abolition of smoking in public places.

Despite the controversy at the time the smoking ban has been universally accepted. A study of bar workers, using saliva, lung function and air quality tests, showed their respiratory health had greatly improved after the laws came in, thanks to the reduction in exposure to secondhand smoke, meaning there will be no chance of ever seeing the law repealed in any way.

However, and I say this as a lifelong non-smoker, is the new proposal to ban smoking in beer gardens and alfresco restaurants a step too far? This is one issue I would very much welcome your views on. I have to say I agree with is of FOREST spokesman Simon Clarke, who said, “Banning smoking outside pubs and bars will discriminate against adults who quite legitimately prefer to smoke. It won’t stop people smoking, it will simply deter more people from going to the pub and that could lead to even more pub closures.”

I feel not only pub closures, but many restaurants and hotels now have increased the dining facilities to include alfresco dining not only in the summer but also when weather permits in spring and autumn. It has become an integral part of British culture and I do feel that any proposed ban will certainly affect people’s decisions on socialising and dining out.

24-hour drinking has been a resounding success, and was long overdue.

The doommongers, predicting social disorder increases in alcohol related crime, and alcoholism have been proved wrong. According to a report entitled Drinking, Fast and Slow: Ten Years of the Licensing Act, alcohol consumption per person has fallen by 17% since pubs and clubs were given permission to apply for longer opening licenses under the Licensing Act, the largest decline since the 1930s. In addition, the report revealed that fewer people under the age of 45 are binge drinking, and violent crime has reduced by 40%.

So what’s next on the horizon? Has to be our old favourite a reduction in VAT for the hospitality industry. A recent call, as seen on story page 5, the staggered reduction from 20% to 10% and then 5% is a great idea. It really does beggar belief why, when all studies and opinion point to a VAT reduction, having huge benefits, creating jobs increasing revenue, leading to a huge surplus to the Treasury, it has been resoundingly rejected by the government, despite many MPs speaking out in favour.

I have always said this change will only be brought by pressure on the government, so, once again invite you, and particularly those who may be reading as the first time to get behind the campaigns, and there are two separate groups, http://www.cuttourismvat.co.uk/ and http://www.vatclubjacquesborel.co.uk/ We would also take this opportunity on behalf of us all here at CLH News, to thank you all, readers and advertisers for your support during this past 15 years, we very much look forward to being of future service and should you have any suggestions or ideas or opinions regarding the industry please do not hesitate to contact us.

PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Ali Lane Published by

September 2015

Staycation Holidays Are Boosting Local Businesses According To Survey A FLOURISHING staycation economy is boosting small businesses around the country according to a new survey from Barclays Business, with over three quarters of UK adults (77%) that have been on, or are planning a UK staycation.

Barclays business data reveals turnover for SMEs in the accommodation and food services sector is up 17% since 2009, the highest since its peak in 2002.

The research also revealed £22.5billion is spent on UK staycations every year, with the Brits spending £575 per party on average.

Men spend over 5% more than women, while those over 55+ budget £619 on average and are most likely to go away in September than any other month. In the last five years the overall number of businesses in accommodation and food services in the UK has risen by 17%. The seaside is the most popular type of staycation for Welsh consumers with 53% heading to be beside the sea, followed by a city break (40%).

Caterer, Licensee & Hotelier

A country break is chosen by one in three (37%).

Furthermore, 13% of Brits have a penchant to be pampered on a UK spa break – including one in twelve men (8%).

When choosing where to go, famous landmarks and attractions (48%) are the main draw for Welsh domestic tourists, followed by finding the best deal (44%) – despite having a bigger budget, men are more likely to hunt for a bargain than women. Other key factors when selecting UK holiday accommodation are online reviews (35%).

Head of Business & Corporate Banking Cardiff and South Wales Valleys said: “With this weekend the last bank holiday getaway of the year it’s great to see a boom in UK staycationers.

“The staycation economy is a huge driver for businesses across the UK and with Pounds 22.5billion spent on average every year, this presents business owners and the tourism industry with an opportunity to plan ahead to make the most of the rise in domestic tourism. We have seen a number of businesses adapt and diversify to make the most of seasonal tourism.”

Code of Practice on Discretionary Tips and Service Charges

RECONDITIONED & SECOND USER CATERING EQUIPMENT

COOKERS • ICE MACHINES • FRYERS • SLICERS •

What is discretionary service charge?

This is a payment suggested by the restaurant, which the customer is totally free to make or not. The payment is made to the restaurant (or similar establishment) by cash, card or cheque. It is not a cash tip (see below).

What are tips and gratuities?

These are additional payments given by the customer over and above the amount of the bill and any discretionary service charge. They fall into two categories: cash tips (see below), given to an individual employee, or non-cash tips, being additions to the amount on the bill and paid to the restaurant, whether by card or cheque.

How should cash tips be dealt with?

Cash tips are payments given directly by customers to individual employees, not to the restaurant (or similar establishment). Any arrangement for sharing cash tips among employees should be in accordance with their wishes. The restaurant owner will not be involved in this process. It is the responsibility of the employees receiving such cash tips to make proper disclosure to HM Revenue and Customs and to account for Income Tax in respect of these earnings.

What deductions may be made from discretionary service charge or non-cash tips paid to the restaurant before they are made available for allocation to employees?

There is no legal requirement for the restaurant to allocate a particular proportion of the service charge or tip income to employees. However, a deduction for costs incurred in handling these sums would cover credit card and banking charges, payroll processing costs, and the average costs of credit card fraud. The level of costs deducted will vary, depending on the nature of

the business. Any deductions made by the restaurant over and above those for these costs should be disclosed to customers as part of the disclosure process (see below).

How should discretionary service charge and non-cash tips be paid out?

Where discretionary service charge and non-cash tips are paid to employees by the restaurant, they are most commonly paid from the restaurant’s bank • MICROWAVES • EXTRACTION CANOPIES • account, with Income Tax deducted under PAYE. The broad process for distribution of these amounts should be disclosed to customers as part of the disclosure process (see below).

EDWARDS, KING & EDWARDS What disclosure should be made?

Restaurants should disclose to customers • We have a comprehensive how they deal with discretionary service range of Re-conditioned charge and non-cash tips, at least by a writCatering Equipment in stock • We can supply most of the ten note available for inspection at each markets leading names in restaurant and on the restaurant’s website, if New Equipment at there is one. competitive prices The disclosure should cover: • Full Service & Installation i) Whether an amount is deducted for facilities by fully qualified engineers handling costs (and how much); • We can also supply modular ii) How the remainder is shared between fridge & freezer rooms the restaurant and the employees; Telephone with enquiries: iii) The broad process for distribution, for example, that they are shared between the Tel: 01273 492488 employees in the restaurant through a sysEmail: kingedwards@btconnect.com tem controlled by a representative of the Mobile: 07860 274243 employees.

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September 2015

Brits Fork Out One Quarter of Their Annual Income Dining Out OPENTABLE, THE world’s leading online restaurant booking service, has revealed that eating out has become a regular habit for the majority of Brits. The new research also shows that Brits are potentially spending up to one quarter of their annual income on dining out each year.

The UK wide study revealed that on average Brits eat out 1.5 times a week, spending up to £53 per meal. This equates to a potential £4,166 a year on dining out, almost one quarter of the average annual income.

In addition the research showed that more than half of Brits spend the majority of their income on food (58%), over going out, buying clothes, leisure activities and family.

The study delved further into the attitudes towards dining from a generational perspective and found that, while over 55s earn on average 30% more than 18-24 year olds, 18-24 year olds actually eat out twice as much as the over 55s .

It appears the older generation (35+) value quality over quantity when it comes to dining, as more than half (57%) of over 35s would rather have one expensive meal than dine out cheaply three times. In contrast, the majority (71%) of younger diners prefer to eat out cheaply and more often,

rather than hold out for one lavish meal.

Topping the leader board of most frequent diners were the people of Portsmouth, who eat out on average 2.23 times a week, more than any other city in the UK. Those that eat out least are the residents of Aberdeen and Aberystwyth, who both visit restaurants less than once a week. It appears however that it is the citizens of Southampton and Liverpool who actually enjoy dining out the most, with 87% of both cities choosing this over having a meal at home.

Finally, it appears the way to a woman’s heart is through her stomach as the study shows women prefer to dine out more than men, with 34% of women admitting they would rather enjoy the experience of eating out at a restaurant, compared to 29% of men.

Mike Xenakis, managing director at OpenTable, comments ‘It is no surprise to discover that Brits are spending a healthy amount of their income on dining out. With the diverse quality and variety of food in the UK, there is more culinary choice for diners than ever before. Whilst London continues to hold the reputation as the country’s culinary capital, we are seeing more and more award winning restaurants opening in the regions, giving a larger percentage of the population access to world class dining.’

Punch Taverns Set To 158 Non-Core Pubs In £53.5m Deal PUNCH TAVERNS are set to sell 158 of its pubs to NewRiver Retail, the company focussed on converting pubs into retail spaces, in a £53.5m deal.

The deal, set to be completed on September 11th, follows Punch’s strategy to sell around 200 of its non-core pubs a year. Proceeds from the sale will be used to reduce net debt.

Punch will sell 150 pubs from its non-core estate and eight pubs from its core estate which no longer meet the company’s requirements. Following the deal, Punch will operate 2,900 core pubs and 550 non core pubs.

The projected annual profit before tax of the portfolio is circa £6 million, which is expected to generate a cash on cash equity return in excess of 20%.

Duncan Garrood, chief executive officer of Punch Taverns,

said: “This transaction is in line with our stated strategy of disposing pubs within the non-core estate, reducing the overall level of our debt, whilst focusing on our higher quality core pub estate.”

Allan Lockhart, property director at NewRiver Retail, said: “We are delighted to announce the acquisition of the pub portfolio from Punch Taverns, which represents a strategic progression for NewRiver, following our acquisition of a similar portfolio from Marston’s in late 2013, the successful result of which has led us to identify similar opportunities.

In many ways this Portfolio is similar to our Marston’s transaction, in that we expect to deliver exceptional cash on cash returns and attractive capital growth through asset management and development. We are confident that this acquisition will add significant long term value for our shareholders.”

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September 2015

VAT Cut ‘Would Create 425,000 New Jobs In Hospitality Industry’ HUNDREDS OF thousands of jobs would be created if the Government cut VAT on food and drink from 20% to 10%, according to a new report.

VAT Club leader Jacques Borel said suggested that his previous calls for the VAT reduction be staggered, reducing VAT from 20% to 10%, as opposed to earlier calls to cut it to 5%.

The campaign group said 425,000 new jobs would be created, with a further 150,000 if VAT was reduced to 5%.

Jacques Borel has repeatedly said that research by his VAT Club found VAT reductions in other EU countries led to price reductions and increased customer demand.

He said: “The high rates of VAT applying to pubs, restaurants,

Caterer, Licensee & Hotelier

5

hotels and catering businesses in the UK is restraining the growth of the UK hospitality industry.

“Also the increase in the minimum wage will result in increased costs for businesses in the leisure and hospitality industries and a VAT cut would offer a viable solution to this.

“By lowering the rate of VAT in the sector, the Government will reduce the unfair competition from supermarkets which benefit from the zero VAT rates that apply to the food it sells and which is used to subsidise the sale of alcoholic drinks.”

The group, backed by dozens of food and drink companies, will submit a report to the Government, claiming that reducing VAT to 10% will lead to a surplus for the Treasury of £111 million after three years.

Report Highlights Staffing Crisis In Hospitality Industry

A REPORT by the Recruitment and Employment Confederation (REC)in Association with KPMG has highlighted the difficulties the hospitality industry is facing with staff recruitment .The REC and KPMG Report on Jobs –provides the most comprehensive guide to the UK labour market, drawing on original survey data provided by recruitment consultancies.

Although permanent placements continued to rise in August, the rate of growth eased further, hitting a 27-month low.

Similarly, temporary/contract staff billings increased at the slowest pace since May 2013.

The report highlighted in particular shortages with chefs and front of house as a major concern.

The availability of candidates for permanent roles fell further in August, with the rate of decline accelerating to the sharpest for a year. Temporary/contract staff availability was also down, with the latest drop the most marked in ten months.

Starting salaries for people placed in permanent roles continued to increase in August. The rate of growth remained

strong relative to the survey’s historical average.

Temporary/contract staff pay rose further, albeit at the slowest pace in 16 months.

Bernard Brown, Partner at KPMG, comments: “There was no respite for recruiters in August, who were left struggling to fill vacancies after a vast swathe of Britain’s job seekers appeared to take the summer off. The number of people looking for a job fell at the sharpest rate seen for a year, leaving unfilled posts across the economy.

“Many candidates may have simply shelved their plans for the summer, believing their prospects to be stronger in September.

However this is of little comfort to those businesses needing staff now to meet demand for their goods and services.

“This frustrating dynamic continues to have an inflationary effect on pay, which rose yet again in August. With candidates having their pick of the job market, companies need to offer more than just cash. In order to attract and retain the best people businesses need to offer a bespoke package of benefits, including flexible working, which can be tailored to suit the individual and their priorities and commitments.”

Battle of Britain Fighter Pilot Opens Library in Cornish Pub THE NEW library at the Old Inn at Mullion was officially opened by a Battle of Britain fighter pilot, author and local resident, Geoffrey Wellum. The project has been completed in partnership with Cornwall Council’s Library Services and the support of rural pub champions Pub is The Hub. When it came to finding a VIP to open the library, Mullion boasts a very special resident in Geoffrey Wellum, now aged 94.

He fought in the Battle of Britain in World War II and, as a result, subsequently a published the book: ‘First Light: The Story of the Boy Who Became a Man in the WarTorn Skies Above Britain’ The book was made into a TV drama in 2010.

Situated in one of the myriad of small rooms within the pub, the library room boasts several shelves of books,

comfy seating and a computer terminal connected to the internet. There, customers can browse the shelves that are managed and monitored by the Library Service or order books online to be delivered weekly.

Licensee, Sara Liddle is thrilled with the project and loves the idea that local people will have access to library books. She said: “I am incredibly proud of our new library. I love books and the whole thing is very in keeping with the traditional and timeless feel of the Old Inn.” Assisting in the library and funding 50% of the cost with Pub is The Hub has been Pat Terry from Cornwall Council’s Library Services. Pat said: “We have developed 15 micro libraries in Cornwall in the last two years and this is the eleventh such library in a pub. I’ve also been talking to Sara about how she can facilitate some IT training for older residents who want some support in using the online ordering system on the computer.”

A secure future Cusack Gordon is the managing director of a national security company and counts some of the UK’s biggest brands amongst his clients. Cusack’s business – Leisure Sec plc – has been winning awards for its ground-breaking approach to security for many years, but he doesn’t come from a security background!

“I’m from the hospitality industry originally,” says Cusack, “and I completed my 706/1 and 706/2 City & Guilds qualifications on day release. But it was my further training in people management that got me hooked on the psychology of customers and how I could use my experience to stay calm and polite under pressure, even when encountering the odd difficult customer!”

Handling customers is second nature to people in the hospitality industry, and after a spell at Gardner Merchant Trust House Forte and as Catering Manager of Royal Sun Alliance, Cusack started using his people skills in a new direction: “I moved into nightclub reception management, sowing the seeds of Leisure Sec’s rise in providing services to iconic casino and hotel venues, and in 2006 I became a founding director of UKAP - the UK Association of Security Professionals.”

The success of the company’s innovative compliance app is bringing in even more

clients, so Leisure Sec plc is now taking on more staff. And Mr Gordon’s background makes it ‘a natural’ to target bright, friendly and helpful professionals who may currently be working in hotels or restaurants but fancy a new challenge that will build on their experience and open the door to a satisfying and well-paid career.

If you’re interested then watch the YouTube video (search Leisure Sec plc – Recruitment), see the website LeisureSec.plc.uk and email your cv to office@leisuresec.plc.uk.

FOR ALL THE LATEST NEWS VISIT THE

CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

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Caterer, Licensee & Hotelier

September 2015

The Rise of the Fake Online Review WHEN IT comes to fake online reviews that damage your business, the law can help, says Claire Gill, Partner at Carter-Ruck

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. 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.

According to the Competition and Markets Authority (CMA), 54% of adults use online reviews, and around £14.38 billion of purchases in the travel and hotel sector are influenced by online reviews. This is a double-edged sword for those in the hospitality sector. Dealing with negative reviews is challenge enough, but the CMA identified a growing problem with fake reviews.

In June, the CMA published a Report following a call for information about online reviews. The British Hospitality Association (BHA) responded to the CMA after conducted its own survey, which shockingly found that all of its respondents had suffered blackmail, malicious or patently false reviews in the last two years and that 55% of respondents said a single bad review had caused the business harm. Small businesses are especially vulnerable.

The CMA has issued guidance to review sites, which includes putting in place better systems to detect and remove fake reviews and to act promptly to respond to reports of suspected fake reviews. It announced it would be investigating the practices of a number of companies.

Meantime, what does the law say about all this? Is there anything you can you do if your business is targeted by fake reviews?

The Consumer Protection from Unfair Trading Regulations 2008 prohibits unfair commercial practices, especially misleading and aggressive practices. The regulations make it clear that companies must not falsely represent themselves as a consumer, or pay for endorsements without the fact that money has changed hands being made clear. If, then, you believe that your business is being targeted by a rival, you could complain to the CMA. Paid-for fake reviews would undoubtedly come within the definition of an unfair commercial practice, and Trading Standards may be able to bring a prosecution for breach of the Unfair Trading Regulations.

A fake review of your hotel, or a genuine but malicious or false review could be dealt with by the law of libel. This is designed to protect not merely individual reputations but those of commercial entities too and anything that is likely to make reasonable people think less of you or your business would be construed as defamatory. You then need to demonstrate that it has or is likely to cause “serious harm” to your reputation or in the case of a business, actual or likely “serious financial loss”. Libel actions can be brought on a no win, no fee

basis.

By way of an example, imagine that a series of fake reviews of your hotel start to appear on TripAdvisor.

They are all critical, condemning everything from the service and the spa to the receptionist and the quality of the bedding. Soon enough, you receive emails from various guests saying that as a result of the negative reviews on TripAdvisor, they are now cancelling their bookings. In this instance, your business has suffered serious harm and demonstrable financial loss, so you may have the basis for a claim.

What if you can’t identify who is posting the review?

The website hosting the reviews ought to be the first port of call. Although operators of websites have special protection if they were not responsible for the posting, that protection may be lost if they do not respond to a formal notice of complaint and make an efforts to pass on the complaint to the poster with a view to getting the post removed. The host site should in any event remove the reviews.

IT experts might help track down who is posting the bad reviews or you may be able to get a court order requiring a company to release information. A US law firm, the victim of fake online reviews about its business published on Google Maps, tracked down the author by getting a subpoena to obtain Google’s records. The IP address led them to a British man, Jason Page, who the firm then successfully sued for libel in the English courts.

The CMA’s Report also notes that consumers can be tempted into bad practices, threatening to publish negative reviews unless they get refunds or money off. It will be tempting to reimburse your disgruntled customer, and it is unlikely to be good for customer relations to accuse your customer of blackmail. However, if the threat really is unjustified or malicious, you may not want to play ball.

Instead, keep details of the threat and its author. If a negative review is then published, you can ask the host site to remove the review and may be able to take civil action for libel.

In most cases, reviews are genuine and a bad review will be an expression of honest opinion. Taking action for libel would not be wise unless there is clear evidence of a false allegation of fact. For example, the allegation that the food was vile is an expression of opinion. The allegation that the customer got food poisoning is an allegation of fact. If that allegation is untrue, you may have a claim.

In most cases, it will be better to stick to the old adage that the customer is always right. Assuming you give a warmer welcome to your guests than Psycho’s Norman Bates, being seen to give a constructive public response to negative feedback is likely to be the best PR.

Number of Businesses Using Zero-Hours Contracts Increases By 6% THE NUMBER of businesses using zero hours contracts in the hospitality industry has dropped from 45% to 39% in new figures released by the Office for National Statistics.

Overall, the data shows a 6% increase in the use of zero hours contracts by UK businesses, to 1.5 million.

The data compares the number of businesses using zero hours contracts in January 2015 to the previous January. The ONS said that it is the first data that can be directly compared to a previous point in time, but also claims the rise in usage is ‘not statistically significant’.

It is also estimated that the number of people employed on zero hours contracts has risen by 19% to around 744,000, or 2.4% of the working population. However, the ONS has warned that this may reflect greater recognition of the term rather than new contracts themselves.

In the accommodation and foodservice sector, which encompasses the hospitality industry, figures fell for the number of

September 2015

Caterer, Licensee & Hotelier

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businesses using the contracts, whereas in the education and production sectors figures rose to 25% and 8% respectively.

Of those working on zero hours contracts, 54% were women, 20% were in full time education, 34% were aged 16 to 24 and 6% aged 65 and over. Companies who employed 250 or more workers were more likely to use zero hours contracts.

The data also showed a worker on a zero hours contract worked an average of 25 hours a week, but 40% said they wanted more hours from their current job, rather than a different or additional one.

Paul Kenny, GMB general secretary, said: “All across the economy the deal employers are offering workers is seriously decreased while workers often have little alternative but to accept what is on offer but workers are fighting back.

“One example is the kitchens at Staverton Park Hotel near Daventry owned by the De Vere Group. GMB had to fight for permanent hours contracts for some of them who were on zero hour contracts for nearly four years.”

CAMRA Launch Competition to Find Britain’s Best-Looking Pubs

CAMRA, the Campaign for Real Ale, has launched its National Pub Design Awards 2015 in a quest to find the most stunningly designed pubs in the UK. The awards, held in association with English Heritage and the Victorian Society, recognise high standards of architecture in the refurbishment and conservation of existing pubs, and the construction of new ones.

“Whether it’s a converted theatre or a Victorian Coaching House, we are looking to discover the best pub interiors and exteriors that Great Britain has to offer. The CAMRA Pub Design Awards competition is open to all pubs in the UK, and buildings can be nominated by their owners, landlords, local CAMRA branch members, or anybody else that thinks the pub deserves to win.” Sean Murphy, organiser of CAMRA’s Pub Design Awards However Sean added that “entrants should bear in mind that they may be required to provide additional photographs and plans of the building during the judging process, so the pub licensee should always be made aware of, and approve of, the entry.”

The competition includes five categories: • New Build category: This category is for entirely newly built

pubs. The judges look for a number of details when judging the worth of any new establishment. The pub might reflect pubs of the past but without becoming a mere pastiche of Edwardian, Victorian or even Georgian artefacts. Or it could be completely modern, using materials of the 20th or 21st century.

• Refurbishment category: Refurbishment can range from a complete gutting and replacement to an enhancement of what was originally there. Refurbishment should suit the individual pub and not be an excuse to use uniform furnishings to brand the pub with brewery or Pub Company’s image.

• Conversion to Pub Use category: This is where an existing building is converted to pub use. Pubs are judged on the taste and restraint used on both the outside and inside of the pub.

• CAMRA/English Heritage Conservation award: This award, sponsored by English Heritage, is usually given for work which conserves what is good in the pub to ensure its future for generations of customers.

Joe Goodwin Award Category – named after the late CAMRA chair Joe Goodwin – is reserved for outstanding refurbished street-corner locals.

The work on entries should have been completed in the period 1st January 2014 to 31st December 2014. To enter the competition visit: www.camra.org.uk/pub-design-awards-online-entry

BAFE – The Independent Registration Body for Quality in Fire Protection THE NATIONAL legislation across the UK requires property managers to take responsibility for fire protection.

BAFE provides you with the means to find competent providers who will help you meet your obligations.

Most important is to start with a professional fire risk assessment and companies that are registered to the BAFE scheme Life Safety Fire Risk Assessment SP205 offer this service backed by third party certification.

When introduced, this scheme was the first UKAS accredited, independent scheme for companies who carry out fire risk assessments which is a vital part

of meeting obligations under fire legislation.

The scheme considers the competence of the individual assessors as well as the quality management procedures for the organisation. Each assessment must be approved by an authorised signatory within the organisation, but the scheme has been designed to ensure that competent small and medium-sized businesses are able to register.

There are a growing number of companies registering to the scheme, throughout the UK and increasing recognition that an independent measure of competence is a vital requirement.

If you want to get your fire protection done properly head to www.bafe.org.uk and search for companies in your area, email: info@bafe.org.uk or 0844 335 0897.

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

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September 2015

Calls for Pub Garden Smoking Ban Extension SMOKING BANS should be extended to beer gardens, al fresco eating areas of restaurants, parks, and outside school gates and outside pubs and bars, as part of concerted moves to make smoking seem “abnormal”, the Royal Society for Public Health says.

Publishing a new paper entitled, ‘Smoking cessation: taking a harm reduction approach’, the Society states that “public confusion” over nicotine needs to be addressed as a way of encouraging smokers to use safer forms of the substance. A RSPH commissioned poll of 2,072 British adults for the report reveals that 90% still regard nicotine itself as harmful and the organisation is now calling for measures to promote safer forms of nicotine products to smokers and make it harder to use tobacco.

Shirley Cramer, the Royal Society for Public Health’s chief executive said: “Children are hugely receptive to the behaviour of the adults around them. The sight therefore of individuals smoking at prominent locations risks teaching them that smoking is a normal and safe habit.

“We believe that banning smoking in these locations via an exclusion zone could further denormalise smoking, ensuring that it is seen as an abnormal activity and potentially, prevent children and young people from beginning in the future.”

Simon Clark, director of the smokers’ group Forest, said he welcomed ideas that encouraged people to use electronic cigarettes but they should not rely on “coercion and prohibition”.

He told the BBC: “Banning smoking outside pubs and bars will discriminate against adults who quite legitimately prefer to smoke.

“It won’t stop people smoking, it will simply deter more people from going to the pub and that could lead to even

Greenerpack Launches New Website GREENERPACK, the UK’s leading manufacturer of plastic cutlery, has launched a new website, designed to benefit its customers and colleagues in the Foodservice industry.

Greenerpack is experiencing a sustained period of growth, with the last few months having seen the recruitment of a new Sales Team and the on-going development of new product ranges.

The new site presents quick and easy navigation around Greenerpack’s complete product portfolio, providing comprehensive photography and details of their bespoke product capabilities.

Visitors to the site can also keep up to date with Greenerpack news, which will soon include details of industry accreditations that are currently in the pipeline.

Managing Director Andrew Lowden

more pub closures.”

He said renaming e-cigarettes was a “silly idea” that “ignores the fact that e-cigs are popular because they mimic the act of smoking”.

Ukip deputy leader Paul Nuttall said banning smoking in beer gardens because it looks “bad” would be an outrageous affront to millions of people acting perfectly within the law The Royal Society for Public Health says smoking should be seen as “abnormal” and wants even more controls over where people can or cannot light up.

Mr Nuttall, MEP for the North West, said further controls on smoking would sound the death knell for the already under-pressure pub industry.

He said: “We should think back to 2007 before the smoking ban came in, when we were told it would increase the number of people visiting our pubs. The truth is the exact opposite happened. In the first six months of 2014 we were losing 31 pubs a week as the businesses closed down.

“The idea of now extending the smoking ban from inside the pub to the beer garden is ludicrous. The Royal Society even admits that this is nothing to do with passive smoking.

They say that even the ‘sight’ of someone smoking could influence a child to do the same. This is inflammatory nonsense and an outrageous affront to the ten million people who smoke perfectly legally.

“Presumably the Royal Society will want to ban BBC Crimewatch, as the sight of it on television might encourage children to break the law.

“By the same notion we’ll have to ban fat people so we can discourage obesity and ban power stations because they encourage pollution.“This idea is from crackpot killjoys who refuse to accept that actually, adults are free to make their own decisions and also know best how to bring up their own children.” explains: “Due to the recent changes at Greenerpack, we felt a new platform was needed to fully showcase our company to the industry. Our research and development into new product ranges, coupled with our new team, has placed Greenerpack in a stronger position than ever, to supply first class products and service to the Foodservice sector.

“The new website has pulled together everything our customers need to know and makes it easy for them to keep up to date with our every-day news.”

All Greenerpack products are manufactured in the UK from carefully sourced quality raw materials to ensure sustainable production methods. The result is a significant reduction in the emission of CO2 into the atmosphere during transportation, when compared to shipping from the Far East and other international destinations.

Visit the new website at www.greenerpack.com or call 0161 790 8655 for more information.

How Hoteliers Can Capitalise On the UK’s Love Of Dessert WITH AN 881% increase in sales of baking trays and a 30% rise in sales of flour, sugar and eggs – this August has seen Great British Bake Off fever hit the nation once again, and cakes, bakes and desserts are the only thing on customers’ minds.

With consumers faced with the availability of an everexpanding array of sweet treats, it’s never been more difficult to make your dessert menu stand out from the crowd.

Beacon, Britain’s leading purchasing company, has worked with national foodservice provider, Bidvest Foodservice to identify its top tips to help hotels take advantage of the popularity of the Bake Off to upsell baked goods across their menus.

Emma Warrington, Senior Food Buyer at Beacon commented: “With the food menu being an important part of a guest’s stay and an opportunity for hoteliers to really demonstrate their creative flair, it’s vital to keep your menu up to date and in line with current trends. There’s no doubt that the popularity of shows such as the Great British Bake Off has put a much wider array of dessert options in the public eye, which is impacting the hotel dessert trolley.

“Whereas a few years ago menus were filled with traditional options such as profiteroles and pavlova, now customers are coming to expect a lot more variety and exotic flavours on the menu, and chefs are having to work hard to keep ahead of the curve. What’s more, with the popularity of Instagram, consumers are more likely to share photos of their desserts – making presentation more important than ever before. Although the classics should remain on the menu as a way to drive consistent dessert sales, it’s important to consider your specials board and added value options as a way to increase profits.

Perfect your portions “As Britain becomes ever more health conscious, it’s more of a challenge to convince customers to follow their meal with dessert. According to research by Foodwatching, over a third of consumers agree they would be more likely to order a dessert if a miniature portion was available, so consider offering a selection of mini puddings alongside your menu, to attract diners who might pass on a full plate. Taster

plates are also a good option to boost sales – try grouping three or more complementary desserts to pitch as a sharing dessert, or a treat for one. Furthermore, consider your dessert menu as a stand alone offering, rather than simply an extension of your dinner or lunchtime offer. With the rise of all day dining, many consumers are choosing to eat out for dessert on its own, as a mid-morning or mid-afternoon snack – to take advantage of this, ensure you effectively communicate the times that your menus are available.

Keep it seasonal “Try to use local, seasonal produce wherever possible in your desserts, updating your menu each season to keep choices in line with the fruits of the season. Research from The Pub Visiting 2015 report by Mintel revealed that 54% of people choose dishes with locally sourced ingredients, and 38% pick plates with seasonal ingredients. Fruit salads are still in the top ten desserts for hoteliers, according to the Horizons Menurama report, so as summer starts to draw to a close, try updating fruit salads with blackberries and plums.

Other desserts can also benefit from an autumnal twist, such as pear and Bramley apple tarte tatin, or pumpkin swirled on top of brownies.

Time for tea “It’s not all about the desserts when it comes to sweet treats at your hotel, as afternoon tea can offer the perfect indulgent experience, creating an additional occasion to boost sales. While afternoon tea is a traditional British staple, hotels are increasingly moving away from the quintessential finger sandwiches and cream scones to attract customers.

Consider adding subtle twists such as brioche or sourdough bread to your sandwiches to add a point of difference, but bear in mind that classic flavours still win, with 39% of people choosing smoked salmon as the perfect filling in a recent survey by afternoontea.co.uk. Keep seasonality in mind too by choosing speciality jams – strawberry in summer and hedgerow jams such as damson or blackberry in autumn.

And don’t forget the tea – a recent study by Mintel found that black tea sales had dropped by 13% between 2012 and 2014, whereas green, fruit and herbal teas were up by 31%, suggesting a trend towards healthier, herbal alternatives among consumers.”

Scotch Egg Challenge 2015 - Will You Egg-cept the Challenge?

BOIL THE egg and fire up the fryer – entries are now open for this year’s Scotch Egg Challenge.

Founder, Oísin Rogers (previously of The Ship), will this year take the coveted competition to his pub and restaurant; The Canonbury Tavern in Islington. On Tuesday 20th October, shortlisted contestants will be invited to take to the kitchen as they battle to hatch up their best eggs in a most egg-traordinary contest, hosted by Joe Warwick aka Joe Warwegg.

If you’re a restaurant, pub, café or food shop and you serve up a cracking Scotch Egg then get entering for your chance to be crowned the nation’s best. Last year, The Cornwall Project’s Michael Harrison was victorious with his

Sous-Vide Cooking

hog pudding and Cornish Scotch Egg. Now in its fifth year, all shortlisted entries will be put to the test and scrambled in what promises to be the most hotly contested egg-off yet. The final judgement will be laid in the clutch of a panel of food eggsperts who will cast their votes following a blind tasting.

The deadline for applications is 10th September, so if you think you have an egg-cellent entry email canonbury@youngs.co.uk for an application form.

For further information please contact Jay Poachera or Eggvana Yolko on 020 7704 2887. Email Canonbury@youngs.co.uk with the subject ‘Scotch Egg Challenge’

Sous Vide Thermapen Thermometer ®

IN RECENT years Sous Vide cooking has become increasingly popular with chefs.

New cooking methods require different temperature testing techniques. With this in mind, ETI has developed the new Sous Vide Thermapen® thermometer for Sous Vide cooking where precise temperature measurement is paramount.

The thermometer measures temperature accurately and quickly over the range of -49.9 to 299.9 °C. The Sous Vide Thermapen incorporates a miniature, stainless steel needle probe that has a Ø1.1 x 60 mm reduced tip, which conveniently folds back through 180° into the side of the instrument when not in use.

Sous Vide is French for ‘under vacuum’ and

is a method of cooking food that has been sealed in airtight plastic bags then cooked in a water bath for a long time at a lower than normal temperature, typically between 60 and 140 °C. Testing the core temperature is important in Sous Vide cooking and an accurate thermometer is a must, however the actual process of probing food in a sealed bag is somewhat demanding, as chefs need to maintain the integrity of the food at all times. However utilising the Sous Vide Thermapen and special self-sealing foam, it is possible to probe the food without compromising the Sous Vide bag.

The Sous Vide Thermapen is competitively priced at £64 each (including a FREE traceable certificate of calibration) exclusive of VAT and is available direct from www.etiltd.com ordering code 231-011.

Smartvide8 by Sammic, A New Generation of Stirrer Circulators TEMPERATURE-CONTROLLED sous-vide cooking has become an indispensable technique for any kitchen that follows the latest trends. More than a fashion, it is a cooking technique that gains adherents for both its advantages related to product quality as the economic and organisational benefits that this means.

SmartVide8 and SmartVide8 Plus by Sammic belong to the latest generation of commercial sous-vide cookers, offering cuttingedge features. Designed to work in up to 56-liter-containers, they are highly precise and extremely easy to use, offering all the information at a glance thanks to their fullcolour TFT display. They can be equipped with an optional core probe and the thick, stainless steel,

ergonomic handle makes it easy to move from a container to another one easily. The transport bag supplied allows easy transport – wherever the chef goes.

SmartVide8 Plus is HACCP-ready. Thanks to Bluetooth connectivity, the user can export or print cooking results at the end of each cycle.

Designed for chefs and developed with chefs, SmartVide stirrer circulators are made by Sammic in Azkoitia (Spain), in the heart of the Basque culinary pole and tested one by one before sale, guaranteeing the highest quality standards.

For further information, contact:SAMMIC LIMITED Unit 2, Trevanth Road Troon Industrial Park LEICESTER LE4 9LS TEL: 0116 246 1900 www.sammic.co.uk uksales@sammic.com

Greene King Leisure Spend Tracker Report WITH THE kick-off of the Rugby World Cup fast approaching, the Greene King Leisure Spend Tracker shows that almost half of Britain’s adults are planning to watch the tournament, with the pub the second most popular place to view it after the home.

More people will be watching the World Cup games at a pub than at a friend or family member’s home, and Greene King’s tracker has revealed that rugby is the second most popular sport to watch at a pub or bar, following football.

The report also demonstrates that those who play sport are much more likely to follow the tournament’s progress with twice as many likely to watch a game live at a stadium compared to those who do not participate in sporting activities.

Fiona Gunn, Greene King’s marketing director, said: “Major international sporting events regularly encourage Brits to go to the pub, and the Greene King Leisure Spend Tracker shows that the Rugby World Cup will be no exception. With the tournament being hosted in England for the first time since 1999, this competition has the potential to capture the hearts and minds of the British public. The tournament will be watched by local and international fans, which could prove a real boost for pubs across the country in September, especially if the home nations do well.”

KEY HIGHLIGHTS • Household spend on out of home leisure increased by 2% year on year, representing a relatively strong performance given inclement weather during July, which was cooler than both June and the same month a year prior • In July, the average British household spend on Eating Out increased 11%, due to eating out being seen as a family friendly activity and a way to keep children entertained in poor weather • Year-on-year, family households reduced their total leisure spend by 4% as many households may have looked to constrain spending in the run-up to the holidays to mitigate some of the financial pressure they bring • Year-on-year, households in London and the South East reduced total leisure spending by 2% while throughout the rest of Great Britain household spend increased by 4%.

Commenting on this month’s Leisure Spend Tracker, Fiona continued: “Strong year-on-year growth of 11% shows that poor weather failed to dampen the appetite for Eating Out among British households in July, but did limit the appeal of Drinking Out and Other Leisure, which both saw similar declines in spending of 4%. Despite a mixed picture, modest growth in overall leisure spending mirrors the ongoing resilience in consumer confidence despite underlying sources of uncertainty at home and abroad.”

Bohemia Named One of the UK’s Best Restaurants in the Waitrose Good Food Guide 2016 BOHEMIA RESTAURANT within the Club Hotel & Spa, Jersey has been listed as one of the best restaurants in Britain and has received its highest score yet in the Waitrose Good Food Guide 2016.

Bohemia’s increased score of 7 from 6 in the 2015 guide makes it the highest rated Michelin Starred restaurant and the only restaurant in Jersey to be featured in the guide’s Top 50 Restaurants. The list recognises the best talent throughout the country. The top entries and award winners were revealed on 26 August 2015 ahead of the launch of its 65th anniversary issue.

Bohemia has been rated above both three Michelin star restaurants such as The Waterside Inn and Alain Ducasse at The Dorchester. To qualify for a score of 7 in the guide, restaurants must demonstrate a ‘high level of ambition and individuality, attention to the smallest detail, accurate and vibrant dishes.’

Head Chef Steve Smith said: ‘We are absolutely thrilled to

have been awarded a score of 7 in the Waitrose Good Food Guide, increasing our score from 2015. It is an absolute honour as the Good Food Guide is one of the most valued in the business, and it makes the award that much more significant when you know it’s come from customer feedback and opinions.’

To qualify for the awards, restaurants need to be independently run and offer regional or local produce. The awards are voted for by the public who submit nominations for their favourite restaurants.

Steve Smith has taken Bohemia to new levels since joining over two years ago. Steve has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus. He has enjoyed a spectacular year with being named Catey Chef of the Year 2014, retaining Bohemia’s Michelin Star, being awarded 4AA Rosettes, as well as being listed in The Sunday Times Top 100 Restaurants, with special praise being given to Bohemia’s desserts which were listed ‘6th Best in the UK’.

September 2015

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Takeaway Sector Growth Now Worth £9 Billion THE UK takeaway industry is worth £9 billion to the UK economy according to the first economic impact assessment of the sector, published today by JUST EAT the UK’s number one online and mobile marketplace for takeaway food.

The analysis, conducted by independent economists the Centre for Economic and Business Research (Cebr), was commissioned by JUST EAT to establish the contribution of the sector to the UK economy in 2014.

The research also shows that the takeaway sector supported more than 220,000 direct jobsin 2014. Adjusting for the proportions of full and part-time jobs, this equals 153,000 full-time equivalent (FTE) jobs.

Total employment in the takeaway industry rose by 10% from 2012 to 2014 and by nearly 17% over the past five years, mirroring the wider growth the sector has seen. In addition to the people employed directly in the sector, the knock-on economic impact of the industry supports a further 72,000 FTE jobs, of which 38,000 are indirect jobs in the supply chain, and 34,000 are induced jobs in the wider economy. What’s more, the sector is expected to generate another 30,000 jobs over the next five years.

Graham Corfield, UK Managing Director of JUST EAT, said: “We know takeaways contribute a huge amount to our culture but what many don’t realise is the enormous impact takeaway restaurants – often small, independent, and family-run – make to our economy.”

The analysis shows the takeaway sector contributed £4 billion in Gross Value Added (GVA) to the UK economy last year, equivalent to one eighth (12.5%) of the entire food services sector (which includes restaurants, cafes, canteens, pubs, bars, events catering and of course takeaways).

In addition, every £1 in GVA generated by the sector stimulated an additional 54p throughout the industry supply chain.

When including the spending of takeaway employees and the workers along the sector’s supply chain, each £1 of takeaway GVA supports an additional £1.08 of GVA. Taking account of these multiplier effects, the total contribution of the takeaway sector is estimated at £8.3 billion in 2014 – equivalent to 0.5% of UK GDP last year.

Graham continued: “The takeaway sector rightly deserves to be recognised and championed as one of the key industries supporting small businesses across the UK and this is why JUST EAT has launched the British Takeaway Awards – the first ever multi-cuisine takeaway awards in the UK.” The British Takeaway Awards will take place on 9th November at The Savoy in London, where 250 of the most celebrated names in British takeaway food will come together to applaud the success of Britain’s best independent takeaway businesses. In total 15 awards will be presented; made up 13 regional awards for the best loved takeaway restaurants locally, a special recognition award, and the most coveted of the prizes, the best takeaway restaurant in Britain.

Reflecting the industry’s continuing development, there is an ever increasing variety of food on offer at the UK’s takeaway restaurants. JUST EAT processed more than 45.5 million orders in the UK last year and, with more than 90 cuisines available on JUST EAT, the company has seen strong order growth across a surprising range of foods. For example, African food, which first became available in 2012, saw a 150% growth in orders between 2013 and 2014 and Brazilian food experienced a 150% increase in orders in 2010. With such diversity, it’s little surprise the UK sector has grown so rapidly and continues to do so.

Survey Reveals Hotel Cleanliness Standards CLEANLINESS IS always the most important factor for the hotel industry. However not all countries come up to the expectations of their hotel guests. Where looking for a room can be a “clean” matter (or not) is demonstrated by the booking portal HOTEL INFO in its survey of its more than two million guest evaluations.

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

Whilst some countries do not have the best reputation in respect of the cleanliness of their hotel rooms, others are just the opposite. The current survey of the booking portal HOTEL INFO dispels some myths in this respect.

An excellent standard is noted especially amongst hotels in Slovakia. With 8.75 points the hotels there are the best in Europe. The evaluations of overnight guests placed the south eastern European country of Bulgaria with 8.70 points in second place.

Swiss hotels were also excellent Good news for Swiss hotels which have suffered from the shock of the increased value of the Franc with double figure percentage losses in occupancy since January. The booking customers voted the hotels in Switzerland into third place in the European comparison with 8.66 points. Travel in the Alpine country has meant that tourists have to pay as much as 20%

more for their accommodation due to the increase of the Franc against the Euro. The Swiss hoteliers have tried to encourage guests with more extensive and better services.

Also German hotels have gained a few places during the past year and now are seventh with 8.53 points, just behind Croatia (8,54) and equal with Portugal (8,53).

Scandinavian hotels have some catching up to do In Scandinavian countries the hotels seem to have adopted an attitude of “laissez-faire”. Especially in Denmark hotel guests expressed less satisfaction with the cleanliness of their room and only awarded 7,73 points. With 7.92 points Norwegian hotels came off better but were still at the end of the European list.

Also in the United Kingdom the hoteliers were not so particular in respect of hygiene as those in the Top 10. However with a score of 7.95 they only just missed achieving a mark of “Very Good”.

“Cleanliness in European hotels with a score well above seven points can be generally said to be good to very good”, stated Jörg Malang, Chief Product Officer of HOTEL INFO. It is worth having a look at the online customer evaluations before making a booking as this can save dissatisfaction later.

European comparison: Where are the hotel cleaners the most industrious – and where not?*

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London Hotels Show Increases in Supply and Demand for July STR Global’s preliminary July 2015 data for London indicates positive year-over-year results in each of the three key performance metrics.

Based on daily data from July, London reported: • Increases in supply (+2.6%) and demand (+5.4%); • A 2.7% increase in occupancy to 88.3%; • A 4.3% increase in average daily rate to GBP151.27; and • A 7.1% increase in revenue per available room to GBP133.54.

According to STR Global analysts, London saw accelerated occupancy and ADR growth following the conclusion of Ramadan (17 July) as hotels capitalized on an influx of visitors from the Middle East. The commencement of United Kingdom school holidays in mid-July also brought families to the capital, and the strength of the U.S. dollar relative to the

British Pound has contributed to an increase in U.S. visitors.

After a slow first half of 2015, July’s demand growth and improved performance indicators point to a stronger second half for London.

STR Global provides clients—including hotel operators, developers, financiers, analysts and suppliers to the hotel industry—access to hotel research with regular and custom reports covering Europe, Middle East, Africa, Asia Pacific and South America. STR Global provides a single source of global hotel data covering daily and monthly performance data, segmentation data, forecasts, annual profitability, pipeline and census information. Hotel operators can join the surveys on a complimentary basis and benefit from free industry data.

STR Global is part of the STR family of companies and is proudly associated with STR, STR Analytics and Hotel News Now.

Screach Extends Free BT Sport Offer For Another 1,000 UK Pubs A FURTHER 1,000 UK pubs and clubs will be able to receive the free BT Sport Screach Lite service to help increase sales after cloud-based communication and entertainment platform Screach and BT Sport announced an extension of the original offer following unprecedented demand from UK licensees.

The announcement comes as pubs and clubs across the UK snapped up the first 1,000 free BT Sport Screach Lite packages, in just five weeks at a rate of up to 70 per day.

The Screach Lite service is available completely free of charge to all BT Sport Total customers, and is designed to help licensees drive footfall and sales through their existing TV screens. This extended offer will see a further 1,000 BT Sport Total customers able to sign up to the package which includes free equipment and installation worth £299, delivering a combined saving of £755 in the first year.

Robert Rawlinson, CEO of Screach, said: “Licensees clearly understand the benefits that Screach can offer by supporting venues to increase profitability by using their existing TVs to share their messages such as food and drink promotions or special events. The extended installation offer means that not only are they receiving a totally free service, there’s no equipment or installation charges either – and, as Screach

uses existing TV screens, there are no costs at all to the licensee for this service.

“With such high demand we are delighted, alongside BT Sport, to be able to offer free installation to a further 1,000 pubs and clubs.”

By installing a Screach box into the venue, BT Sport Total customers will have access to an hour long channel of regularly updated content that includes, BT Sport highlights, and all other main televised sporting events whether free to air or pay TV. Up to 24 bespoke venue adverts and promotions, national and local community adverts along with news headlines and weather information.

Bruce Cuthbert, BT Sport’s director of commercial customers, added: “It is great to see so many of our customers choosing to benefit from Screach’s unique service and with this announcement even more will now have the opportunity to take advantage of the extended free offer.

“BT Sport is all about great sporting content which drives occasions, footfall and customer spend. Our partnership with Screach builds upon this by giving our customers the digital tools to help themselves further drive profitability at their venues through Screach’s high degree of functionality, flexibility and wealth of content available.”

For more information on Screach, please visit www.screach.com

CIEH and TiFSiP Launch Food Allergen White Paper

THE CHARTERED Institute of Environmental Health (CIEH) and The Institute of Food Safety Integrity & Protection (TiFSiP) have launched a white paper which considers good practice around precautionary food allergen ‘may contain’ statements following calls from the food industry for greater clarity and guidance.

The white paper suggests that current approaches should be changed to improve the accuracy and reliability of information provided to consumers with food allergies.

Suggested measures for food businesses to improve ‘may contain’ allergen statements include: 1. Consistent use of authoritative guidance, along the supply chain, to improve consistency and reliability

2. Limiting and simplifying the range of ‘may contain’ descriptors 3. Establishing threshold levels for allergen contaminants to improve risk management and communication Frank Post, CIEH’s Executive Director of Commercial Services, said: “We continually look for ways to support the food industry and together with our TiFSiP colleagues, we believe this white paper provides them with useful information about how to pass on ‘may contain’ statements to consumers.”

To promote further discussion of the paper there will be a Corporate Breakfast Briefing at the end of September held in London.

The white paper is available as a PDF download from the CIEH (www.cieh-corporate.com/allergens/) and TiFSiP (www.tifsip.org/) websites.

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Increase in Overseas Searches for UK Hotel Accommodation Q2 Beer Barometer – Support Still Needed For British Beer ACCORDING TO data from the Expedia Group, the number of US travellers browsing for UK hotel stays in August has risen 35 per cent compared to the same period last year. Canadian interest is up 25 per cent, while searches from Germany have risen by approximately 20 per cent. The UK is also attracting strong interest from emerging markets.

Browsing from South Korea has increased by 100 per cent since 2014. Searches from Brazil rose 30 per cent while interest from China peaked at a more modest five per cent. Despite a reported rise in UK travellers opting for domestic staycations this summer1 , Expedia has found that international visitors tend to provide more value for hoteliers by staying longer and spending more per night.

According to data from summer 2014, American tourists spent an average of 46 more per night on their room than UK

citizens – while Brazilians spent on average 36 more. While Britons stayed an average of 1.6 days, American travellers stayed 2.5 days , Germans three days and Brazilians 3.5 days. In terms of destinations international searches for Cornwall, Bournemouth, Devon and the Scottish Highlands have all doubled on the same period last year.

London and Edinburgh are the most searched for cities, with seaside destinations such as Bournemouth, Brighton and Cornwall all seeing increased interest.

Isabelle Pinson, Expedia group senior director of market management for the UK and Ireland, said: Our numbers paint a very encouraging picture for UK hotels in summer 2015 with emerging traveller markets combining with more established ones to give solid, year-on-year growth in interest.

Whilst staycations are on the rise, the rise in shoppers from emerging markets such as Brazil and South Korea show how Expedia s hotel partners are able to reach far flung international markets.”

AN EARLY Easter, and the impact of the World Cup 2014, resulted in disappointing beer sales in the second quarter of 2015, according to the latest figures from the British Beer & Pub Association’s Quarterly Beer Barometer.

Total sales were 5.6 per cent lower in Q2 compared with the same quarter in 2014. When it comes to the latest annual trend, the decline was lower, with off-trade sales down 1.9 per cent over the 12 months to June 2015, and on trade down 2.9 per cent. Total sales were down 2.4 per cent on the previous 12 months.

The BBPA is pointing out that Easter was in early April in 2015, meaning that some brewery sales may have shifted into

Q1 compared to 2014, when Easter was in late April.

Furthermore, the football World Cup took place in June 2014, boosting sales in that period – Q2 sales this year, remained above those in Q2 2013.

Brigid Simmonds, BBPA Chief Executive comments: “While we may see a bounce back in Q3, these latest figures give no room for complacency, and show that more action is needed on beer duty. The Chancellor has made a great start, with his three, one penny cuts, but with inflation very low, and an industry still experiencing the impact of the 42 per cent rise under the previous Government’s escalator policy there is no doubt that more action is need to create a more sustainable future for Britain’s national drink.”

CESA Heavy Duty Equipment Forum: The Casual Dining Chains Outstripping Pubs In Market Sales Growth Latest Catering Technologies, In A Day

EXPANDING CASUAL dining brands are increasingly competing with pubs for out-ofhome consumer spending, latest figures from the Coffer Peach Business Tracker show. In July collective like-for-like sales for the managed pub and restaurant market grew 1.1%, with the highest growth coming from restaurant groups.

“While the overall eating and drinking out market continues to grow steadily, it is the growth of branded restaurant chains, especially outside of London that is driving the market,” said Peter Martin, vice president of CGA Peach, the business insight consultancy that produces the Tracker, in partnership with Coffer Group, Baker Tilly and UBS. “Restaurant operators in our Tracker sample collectively registered like-for-like growth of 4.3% last month – and 4.9% outside of London. In contrast, pubs and bars had an essentially flat month against the same time last year, with food-led pubs, including pub restaurants, collectively seeing a fall in like-for-like sales. It is a trend that we been seeing for some months now,” Martin added.

“Big name casual dining brands have been opening new sites, particularly away from London, and also improving their offerings, giving the public more choice – and the public has been taking advantage of that choice,“ he said.

The Tracker numbers show that total sales in July, which include the impact of new openings, were ahead 4.8% across the market as a whole. Within that, restaurant chains con-

Innovate Foods INNOVATE FOODS is an award-winning producer of bespoke foods for the foodservice sector. Over the last 25 years Innovate Foods have developed a range of market leading appetizers, starters, sides and sharers that perform consistently in the busy commercial kitchen and products that consumers want to order time and again.

New products Mac n Cheese Bites Pieces of elbow pasta combined with mature cheddar cheese sauce all wrapped

Wow – Emily’s Dream Machine…

WHEN THE Kingham Plough’s kitchen was redesigned, to provide more space and capacity, the focus was on quality equipment that could help push this award-winning pub restaurant to the next level. “We also put a big emphasis on energy-saving,” says chef proprietor Emily Watkins, “both for the environment and the bank balance.”

Winterhalter was the brand of choice for the restaurant’s warewashers. The company’s PT is the market’s first passthrough with energy-saving heat exchangers fitted as standard. It’s also faster and cleans more effectively than conventional models – and the Energy version at the Kingham Plough saves

tributed a 9.2% total sales increase against July 2014, with a 12.3% increase outside the M25. “These figures simply underline the fast roll-out of new sites that casual dining groups are driving,” added Martin.

“Where managed pubs are doing better is in London. Likefor-like sales were up 1.4% in July, with drink-led pubs, aided by better food sales, performing best. Alongside solid casual dining growth in the capital, this helped London to trade better than the rest of Britain in July, with like-for-likes up 2.1% compared to just 0.8% for the rest of the country,” he said.

“In a highly competitive market, the public is being given more choice than ever, and appears to be happy to be tempted by the new and different,” Martin concluded.

Trevor Watson, director at Davis Coffer Lyons, part of the Coffer Group, said: “The continuing strength of these results is being replicated in the property market with strong corporate demand for sites outside London. The central London market is equally strong, however. It is dominated by fast growing smaller independent operators, which are more difficult to track due to their size and emerging status. The health of the sector is also clearly reflected in recent corporate activity as well.

“The impact of the National Living Wage on consumer spending and operating margins is not yet clear; while the impact on costs can be modelled with a degree of certainty, the effect of increased disposable income on spend in restaurants and pubs for those earning the National Living Wage is more difficult to predict at this stage.”

Now Hubbard Systems has launched a new Scotsman ice dispenser, the DXG35, that’s designed to deliver the ideal self-serve ice provision in hotels while making superior ice cubes, in the form of crystal clear, long lasting gourmet supercubes. Its stainless steel exterior is attractive and tough while the simple electromechanical controls ensure reliability and consistent production. The DXG35 can produce up to 30kg of ice per day – the equivalent of 1500 x 20g supercube ice cubes – and has an 11kg storage bin, allowing it to cope easily with peaks in demand.

That’s why CESA launched the Heavy Equipment Forum. It gives time-poor buyers, specifiers, operators, distributors, consultants and equipment sales executives the opportunity to get up to speed on the new technologies and techniques, in just one day. CESA runs the Forum in association with CEDA, Cedabond and ENSE. For the 2015 event, fifteen of the market’s leading manufacturers will be showing their latest models, with in-depth presentations and the opportunity to handle equipment and discuss benefits and features one-to-one. This year’s first-time exhibitors underline the quality of the event: they include BGL Rieber, Falcon, Hubbard Systems, Rational and Williams. They join Electrolux, First Choice, Gram, Grande Cuisine, Jestic, Manitowoc, Retigo, R.H.Hall, Victor and Wexiodisk, who are all returning after the success of the inaugural 2014 Forum.

Product Portfolio

up in rice flaked breadcrumbs.

Deep fry from frozen at 180 degrees for 4 minutes.

Jalapeno and Red Pepper Mozzarella Sticks A spicy twist on the very popular mozzarella stick– these are infused with spicy jalapeno and red pepper pieces.

The best performing mozzarella stick on the market for your fryer! fry from frozen in 2 minutes at 180 degrees

Sweet Potato Crunchies Pieces of delicious sweet potato in a Rosemary and Thyme herb infused flour. A perfect accompaniment to main meals, sharing platters or sides Benefiting from a dual cook functionality and excellent heat retention - sweet potato ready to cook straight from the bag Totally unique in UK foodservice these morsels of delicious sweet potato can be enjoyed hot or cold and are suitable for vegetarians.

For more information please visit www.innovatefoods.co.uk around 32% in running costs compared to predecessors.

Emily and her team have been amazed by its performance.

“Wow! This machine is like a dream,” she says. “It works brilliantly and has made an enormous difference, both in the kitchen and front of house, where staff no longer have to furiously polish plates, because they come out so shiny! I’m loving the control screen, the filters, the energy saving features and especially the results.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Scotsman’s New Hotel Guest Self-Serve Ice Machine MAKING SURE guests have a ready supply of ice is increasingly important in today’s hotels.

Usually the self-serve unit will be placed in lobbies, lounges or hotel bedroom corridors, and usually most of the ice will be taken at night. So apart from ensuring that the ice itself is top quality, hotel owners are looking for machines that are easy to use, as hygienic as possible and operate quietly – to minimise disruption for other guests.

Catering equipment manufacturers are developing new, more efficient and ever more innovative technologies to store, prepare, cook and wash.

Most are designed to help operators meet the enormous challenges of rising energy costs, skill shortages, the demand for better quality food, the quest for points of difference and increasingly diverse menus. However, finding the time to learn about these latest developments is almost impossible for busy foodservice professionals.

Operation is very user-friendly and hygienic. Guests simply place their glass in the dispensing area and push the button. The system automatically dispenses the cubes, minimising handling.

The DXG35 operates quietly even during the ice harvest cycle, thanks to a new design of internal deflector that minimises noise caused by cubes dropping into the storage bin.

Scotsman’s ‘designed-in simplicity’ means maintaining and installing the ice dispenser is easy, too. For example, on the air-cooled version the air-filter is easily removable, from the front, for cleaning. The water system is protected by Scotsman’s patented anti-scale feature, while moulded plastic components are embedded with an AgION antimicrobial agent. Since the machine size is compatible with the industry standard, it can slot in to replace old dispensers. Water hoses and cables can be connected either through the side or the back of the unit and the adjustable legs mean the dispenser can sit directly on the floor, even if it is uneven.

Reader Enquiries - Tel: 0800 616559 call 01473 350045 email sales@hubbardsystems.co.uk www.scotsman-ice.co.uk

“The day offers a focussed, time-efficient way to keep up with the latest catering equipment technologies and techniques,” says Simon Frost, chair of CESA. “It delivers professional product training, covering areas such as service and technical support and environmental approaches as well as new developments and leading-edge technology.”

The day is followed by the Heavy Equipment Forum Awards presentation dinner.

Places at the Forum are free to bona fide foodservice professionals, provided they are involved in the specifying or supply of catering equipment. Also included free are places at the Awards Dinner, plus free overnight accommodation at Whittlebury Hall Hotel, including breakfast, on the night of Thursday 1stOctober.

Attendance at the event is worth three points towards the CFSP Evaluation of Experience.

To book places on the Forum, visit www.cesaevents.co.uk or call 0207 793 3030 for more details. “Last year we were oversubscribed, so anyone planning to come in 2015 should book up as soon as possible,” says Simon.

The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 170 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk

A New Service Launched By BS Confidential

THE UK’S first frozen gluten and wheat free donuts have picked up an award in the prestigious Free From Food Awards 2015.

Free from food brand Feel Free For Gluten Free is celebrating their success, having heard the news at an awards ceremony in London this evening.

The sugared ring donuts made the shortlist in the ‘tea time’ category, competing with products from larger free from brands and supermarkets. Feel Free For Gluten Free’s delicious donuts were declared joint winners in the category.

Feel Free For Gluten Free also supply their donuts to food service customers, giving them an alternative gluten free sweet treat to the ubiquitous chocolate brownie. The donuts are sold in packs of 12 individually wrapped donuts, which are easy to thaw and refresh and can be kept frozen for

up to six months.

All of Feel Free For Gluten Free’s products are free from gluten and wheat. Many are also free from other common food allergens including eggs, dairy and soya. Feel Free For Gluten Free’s product range is wide and varied, with frozen ready meals, desserts, breaded fish and Indian snacks, a range of baking mixes, plus oat free granolas and pasta.

To find out more about Feel Free for Gluten Free, visit their website www.feelfreefoods.co.uk or call the Feel Free team on 08081 290 261.

For more information about the 2015 Free From Food Awards, visit www.freefromfoodawards.co.uk.

Email Us: sales@bs-group.co.uk Bournemouth - 01202 474 468 Southampton - 02380 212 155, Andover - 01264 782 740 See for advert on page 2.

Christmas Comes Early At Snowbird Foods

Christmas is coming early for customers of innovative Snowbird foods. The company has put together an exciting hamper full of seasonal specials, using both new and established ideas from its fully cooked and frozen products ranges for caterers and ready meals manufacturers.

Sure to star is a new, 50g. Vegetarian Stuffing Ball. The recipe features chestnut mushrooms, candied orange peel, cranberries, pumpkin and sunflower seeds and lots of herbs and spices, including basil, oregano, cinnamon, ginger and nutmeg. Also listed is a delicious Bramley Apple Stuffing, which Snowbird expects to become a huge Christmas seller. It will be offered to customers alongside established successes like

flavoured meatballs and award winning sausages.

A special offers is Poppers – 12g. flavour-filled balls which are a must for buffets. These deliver an initial explosion of the chosen flavour which is followed by the taste of the meat carrier to complete a unique eating experience.

As Christmas wouldn’t be Christmas without a classic sausage, Snowbird has its awardwinning 60g. Gourmet Lincolnshire – made with breed specific outdoor bred pig meat drawn from single source Farm Assured holdings and for caterers seeking the highest quality Snowbird offers its wide selection of Gourmet Plus Sausages, all with a meat content of 90 per cent plus.

Reader Enquiries - Tel: 020 8805 9222.

Fax: 020 8804 9303. www.snowbirdfoods.co.uk

Commercial Dryer From Armstrong Makes A Huge Difference To Managing The Laundry At Alltybrain Holiday Cottages And B&B THE BEAUTIFULLY situated Alltybrain complex located near the Brecon Beacons National Park consists of three self-catering farm cottages and a farmhouse B&B – at full capacity the complex can accommodate 18 guests. Owned and run by Patrick & Rose Vyvyan-Robinson, Alltybrain also has stables and paddocks to accommodate visiting horses, so is the ideal stopping off place for anyone trekking or touring in the National Park.

Until recently Rose handled all the laundry for the complex with a domestic tumble dryer, but has now installed a 9kg (200 litre drum) Huebsch LEZ commercial tumble dryer from Armstrong Commercial Laundry Systems. Rose said “I’m thrilled with the new dryer. It makes such a difference to the job of handling all the laundry.”

The Huebsch LEZ is the world’s best selling 9kg dryer, able to handle large loads in a very small floor space. For further information contact Armstrong Commercial Laundry Systems, Ampere Road, Newbury, Berkshire RG14 2AE Tel: 01635 263410 E: sales@armstrong-laundry.co.uk Website: www.armstrong-laundry.co.uk

VisitBritain Unveils Record Breaking UK Tourism Figures UK tourism has experienced a record breaking first half of the year, as visitor numbers reached a srtaggering 16.8 million.

The figures released by VisitBritain, are the highest recorded over the first six months of any year, and demonstrates a 5% increase compared the same period in 2014.

Visits to the UK by overseas visitors are also on the up at 34.9 million, 3% higher in the 12 months to June 2015 compared to the previous twelve month period.

The North American market continues to show recovery with an increase of 15% during June compared to the previous year, with the number of visits 4% higher in the first six months of 2015, compared to the start of 2014.

Business visits have set a new June record with 16% growth in June 2015 compared to the same period in 2014, as have visits from the UK’s largest visit-generating region,

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the EU15 countries, who with 9.8 million visits made up more than half of all overseas visits.

Spending throughout the first six months of 2015 reflects the impact of exchange rate shifts, in particular, strong Sterling compared to the Euro. Overseas visitors spent £2.1 billion (in nominal terms) while in the UK during June, 1% below the record June 2014.

However, overseas visitor spending remained on-par with the first six months of 2014, which closed as a record spending year.

Patricia Yates, director of strategy and communications, commented: “Tourism continues to be one of Britain’s most successful industries, where we are competing in an environment of shifting exchange rates. It is also positive to see continued return to growth from North America market, our most valuable market, and business visitors.”

Weymouth’s Successful October Beer Festival Stays at The Ocean Room OVER 70 different barrels of real ale from all over the South West will be featured at the Campaign for Real Ale’s [CAMRA] Weymouth autumn beer festival in five weeks time, on Friday 16 and Saturday 17 October - two weeks later than usual. The venue is again Weymouth’s Ocean Room, much praised by festivalgoers in the four previous years and said by the organisers to be a key part of the success of this annual event.

This week, 1500 tickets have been put on sale over four sessions, 11am to 3.30pm and 6pm to 11.30pm on Friday and Saturday 16 & 17 October. Tickets cost £5 for Friday & Saturday evenings, £4 for Saturday lunchtime and only £3 for Friday lunchtime. They are being sold by West Dorset CAMRA online at www.camrawdorset.org.uk/Octoberfest.htm or from The Boot, The Globe and Charlbury Food & Wine in Weymouth and the Blue Raddle at Dorchester. The

Royal Portland Arms and the George at Portland have a supply too Weymouth Pavilion box office http://weymouthpavilion.com [01305 783225] has a supply, as has CAMRA Chairman Dave Harris at 01305 772286.

“This will be our fifth October beer festival at the Ocean Room and some CAMRA members will come long distances to enjoy Weymouth,” comments CAMRA spokesman Michel Hooper-Immins. “Many will stay for the weekend as their families shop in the town- a valuable out-of-season economic boost for Weymouth. In addition, many festivalgoers will converge on the Ocean Room from all parts of Dorset, including CAMRA members from other branches all around the South and South West.”

Last year almost all 1500 tickets were sold for the event, spread over two days. There will again be live music only on Saturday evening. Some 70 firkins* of real ale will be on tap from many different breweries, amounting to 5040 pints of beer. Around a dozen ciders and perries complete the choice. *One firkin = 72 pints.

Boost Your Bottom Line, One Glass At A Time THE CORAVIN System lets you easily pour from your best bottles without pulling the cork. No oxidisation, and no waste – just enjoyment, and profit, by the glass.

Pour your finest wines and earn higher revenues with every fresh glass.

Create flights and verticals of world class wine that will delight and educate guests.

Offer the often requested “half bot-

tle” selections for the most discriminating palates.

Encourage your customers to try iconic wines they might not have tried otherwise, for an exciting experience tableside or at the bar.

Offer your guests personalized food and wine pairings to enhance their dining experience.

Seeing is believing at Coravin.co.uk

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

The Restaurant Show 2015 Preview

September 2015

Exciting Line-Up On Parade At The Restaurant Show 2015 WITH JUST one month to go, registrations are open for the expanded and re-located Restaurant Show 2015.

This year the three day exhibition, which opens on 5 October, has moved to a bigger and better venue: London’s premier exhibition venue, Olympia.

This year the show will feature many of the top names from the restaurant and foodservice industry including Michel Roux Jr and Raymond Blanc OBE as well as over 350 exhibitors from across the sector.

And if that’s not enough, visitors can also take advantage of expert insights on The Stage where the industry’s leading lights will share their experiences and offer their tips for success.

Notable speakers this year include Eric Chavot, chef de patron at Brasserie Chavot who will discuss family-inspired French cooking and James ‘Jocky’ Petrie who will give a rare insight into life in the Gordon Ramsay Group.

Other highlights include Stephen Terry, owner and chef at acclaimed Welsh gastropub the Hardwick Arms who will give a sneak preview of the ideas infusing his hotly-anticipated new book. Plus Neil James Rankin, executive chef of innovative London eating destination Smokehouse, discussing how to take slow cooking to the next level.

The Show will also feature the final of The Craft Guild of Chefs National Chef of the Year. Plus the Best New Idea Award

DecorLamps & Fuels DecorLamps & Fuels is a new, specialist division of a long and well established distribution company supplying the leisure industry. We have many years experience ensuring that our products are delivered on time and at an affordable price.

As a specialist supplier we will not be side-tracked by trying to supply multiple, varied product lines and will always strive to offer a professional and friendly service. We are not tied to any one manufacturer so we can offer a comprehensive range of lamps for any situation and any budget. Our sources span the globe!

Lamps are available in varied sizes, shapes and styles, with

SBS EPOS

SBS EPOS will be showcasing a range of hospitality designed EPOS solutions in partnership with Sharp UK at stand UE28.

Our latest product range includes a fixed counter 11” tablet solution for deployment to restaurant and bar areas and a portable rugged 8” tablet solution for waitress and mobile ordering. This enables us to utilize or deploy an enterprise class wireless network to accommodate the devices as well as inter-

chosen from the most innovative ideas from the show floor and voted for by visitors.

This year the event has also extended its reach with a new complementary show: Conscious Hospitality Show. Absolutely in tune with the evolving awareness of today’s diners, Conscious Hospitality Show will address the issues they care about most, such as sustainability, local sourcing and ethical trading. It brings together over 50 suppliers from across the sector and showcases a range of products and services – from eco-friendly cleaning products to food waste management services and catering equipment to gluten free beer and organic meat.

Elizabeth Duncan, The Restaurant Show commercial director, said: “The Restaurant Show has really stepped up another gear this year and we’re looking forward to officially opening the doors on 5 October. Visitors will have plenty to feast their eyes on with a whole host of new exhibitors, an exciting speaker line-up and action-packed competitions. Each year we aim to bring to bear the latest trends in the industry to ensure decision makers at all businesses with a food and drink element are well equipped to attract customers. This year’s show will be no exception, making it a must-attend.”

Conscious Hospitality Show will run alongside The Restaurant Show 5 – 7 October 2015 at Olympia, London. For further info, visit www.therestaurantshow.co.uk

shades in clear, opaque or coloured glass or other flame-proof material. Fuel Cell lamps (also known as candle lamps or oil table lamps) offer a safe, clean and cost effective alternative to wax candles in creating and maintaining the ambiance and relaxing atmosphere of any establishment whether restaurant, club or casino The mineral oil of the fuel cells will not burn without a wick, If used in conjunction with a decorative sleeve the flame will be extinguished if the lamp is knocked over. The oil burns with an odourless flame and causes no drips or residues, making it the cleaner alternative to the wax candle. The long internal wick ensures maximum burn time by using 100% of the available fuel.

If you need to replace your existing lamps, are looking to make a first time purchase or just require a competitive quotation for the fuel cells that you use, contact DecorLamps & Fuels by phone: 01789 721684 or email: sales@decorlampsandfuels.co.uk or visit stand UT03 at the Restaurant Show nal business networks and public access.

With the boom in contactless payments and the launch of Apple Pay we will also be exhibiting our integrated card payments solution, which interfaces directly with Sharp POS. This enables transaction and table balances to be passed automatically to the card terminal, streamlining service in business hospitality environments.

These front end systems compliment our back end software to offer a complete hospitality EPOS solution covering; cloud reporting, stock management, customer loyalty, table bookings, room bookings and much more.

Reader Enquiries: Tel: 0845 094 8268, Email: sales@sbsepos.co.uk or web: www.sbsepos.co.uk

Redefining traditional stoneware for contemporary catering SPECIFICATION: TM

• VitriMax high fired stoneware • Extremely durable • Microwave and oven to table suitability • Dishwasher and freezer compatible • Long-lasting finish - looks good for many years • Low breakage rate • Extensive range of shapes • Made in the UK

ORDERING: Soho is one of a range of pre-selected tableware collections. We have created a series of these mood inspired collections by matching glaze finishes with appropriate tableware items to aid your selection.

Alternatively, our design catalogue offers 190 different tableware items for you to choose from. Once you have selected the items you want, select a finish from

the separate glaze finish and colour card. You have complete freedom to mix and match shapes, styles and colours allowing you to create the perfect tableware set.

Use the order sheet to compile your choices, or call our sales hotline for advice and to ask any questions about our product range.

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Danmade Light Sparkles For Restaurant Sector

Danmade Ltd, one of the UK market leading suppliers of indoor sparklers to the restaurant and hospitality sector, will be exhibiting their premium brand of Light Sparkles at the Restaurant Show, Olympia in October 2015.

Danmade supply a safe form of indoor sparkler which you insert in a cake, dessert or attach to a champagne bottle, for a party or celebration. They are a cardboard tube construction with a pyrotechnic material inserted in one end and hollow on the other end to which you can attach a plastic spike to place it in a cake or dessert. You touch the ignition end with a Danmade Lighter and it will emit a stream of

Grayshott Stoneware “Redefining traditional stoneware for contemporary catering” Grayshott Pottery is a leading manufacturers of fine stoneware to the catering industry, and has built a reputation as an English Pottery of distinction.

Listening to our customers is a core value of the company, and has led to inspired designs and glaze finishes to produce both traditional and contemporary tableware, such as our Soho range which is organic in its conception with soft undulating surfaces and irregular shape, it brings a contemporary twist to the dining experience.

This partnership between manufacturer and customer means that we are able to offer an extensive table-top solu-

sparkles for 45 to 55 seconds enough time to bring into a restaurant and sing happy birthday or play a celebration tune.

Danmade prides itself in placing quality and safety at the heart of everything it does, ensuring that its Light Sparkles are completely non-toxic and conform with the relevant European and British safety standards.

So whether it’s a birthday bash, romantic gesture or a show stopping event, Danmade Indoor Sparklers are a great way to get the party started.

If you would like to find out more about how Danmade can give your business the celebratory edge by impressing your guests, please visit www.danmade.co.uk/trade, email sales@danmade.co.uk or call 01359 242292. See us on Stand UU35. tion to suit all catering requirements, from tableware to Hot and Cold Counter service.

So no matter what or where your food inspiration comes from, be it Italian, Spanish, Mexican, Oriental, Moroccan or other, we will have products suitable for your presentation requirements.

We will be exhibiting at Hotelympia stand number GM40 – so why not pay us a visit or call on 01428 604404 or visit www.grayshottpottery.co.uk or www.grayshottstoneware.com

Grease Guardian From FM Environmental

WITH THE high profile of fatbergs, and flooding from drain blockages, wastewater engineers FM Environmental respond to these concerns by mechanically separating and recovering waste oils from the kitchen drainage at source as the manufacturer of the world leading Grease Guardian.

Manufactured entirely from stainless steel, the HACCP certified Grease Guardian is available in different sizes and variations to suit your kitchen size and type of cuisine.

We offer complete nationwide site survey, installation and servicing solutions thus ensuring that your systems works for you and is compliant with Water Authority requirements.

The Restaurant Show 2015 sees the

official unveiling of the new GGX series on Grease Guardian exhibition stand GL11, which incorporates a new dry food waste basket, water, skimming device access from outside, a spray bar for self-cleansing of the skimming drum and blower/agitator for more difficult applications. This range of highly finished models complements the current D series range of products, and is defining the minimum standard expected of grease traps.

The range is supplemented by solutions to tackle other kitchen drainage problems such as food waste particles and coffee grounds from coffee machines.

Grease Guardian looks forward to meeting you at our stand: Grease Guardian GL11 Reader Enquiries www.greaseguardian.com +44(0)2830266616

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The Restaurant Show 2015 Preview

Caterer, Licensee & Hotelier

September 2015

Who Needs Service? See At A Glance With Reculver Sustainable Warewashing at Conscious Hospitality Show WHETHER IT’S a romantic date with someone special, a convivial evening with friends or a business lunch, catching the waiter’s eye is a distraction that we don’t want. Now Dinertech puts an end to that with their new product, Reculver.

Whether the waiting staff are professionals at the top of their game, or casual staff needing all the help they can get, Reculver makes their job easier. They can see at a glance, easily, who needs service.

Reculver provides a great new experience for diners, taking the stress out of ordering. For the management, • When it is easy to order, diners order more • When service is snappier, tables are turned over quicker • When diners have a better experience, they come back again Reader Enquiries – Tel: 01886 821765 www.dinertech.co.uk See Us On Stand GL50

Reculver is an elegant device that stands on the restaurant table. For service, you click the button and a light goes on to alert staff – leaving you free to concentrate on your companions.

Reculver lights up blue, gradually changing to pink, so waiters can see at a glance who has been waiting longest. (And the restaurant manager can see at a glance if the service is not good enough!)

Rokill – Stand UL01 In Green PEST ACTIVITY is increasing in the U.K so it is important that when you have a problem that you choose the right people to help you.

Rokill is a professional company, established over 35 years and holds the Queen’s Royal Warrant for Pest Control. We are members of the British Pest Control Association and abide by the Association's strict and professional code of practice.

We operate one of the highest supervisor to technician ratios in the industry to ensure our standards are maintained in accordance

Homarium UK

HOMARIUM UK was set up by enterprising owner David Pirouet, who was inspired to do so after a visit to Belgium in 2002 brought his attention to the most impressively structured crustacean tank he had ever seen. “Working in the fish trade meant I often used lobster tanks,” David explained. “It wasn’t until I was on holiday in Bruges when I came across this sophisticated machine – I was simply knocked out by its superior appearance and quality design.

“I immediately chased the company who supplied the product and secured a deal with them to distribute these tanks in the UK. As a Belgian company, Homarium has been in existence for over 30years, making lobster tanks primarily on a national basis.”

Homarium UK has since developed to become the foremost supplier of lobster tanks in the country. The Southamptonbased business focuses explicitly on the provision of unique

with our total quality commitment.

Rokill is one of the few pest control companies to have achieved ISO9001:2008 Quality Standard, ISO14001:2004 Environmental Standard, ISO18001:2007 Occupational Health and Safety Standard, the ROSPA Gold Medal Award for Occupational Safety (12 years in succession) and the prestigious Investors in People Award (Since 1997).

Rokill is a member of the SafeContractor, Constructionline and CHAS safety schemes.

This means that when you choose Rokill you will receive A high quality, cost effective service from A team of professional pest controllers.

Reader Enquiries - Tel 0800 783 0011 or visit www.rokill.co.uk shellfish display equipment; cabinets designed purposefully to maximise customer impact as well as to optimise living conditions for the crustaceans. To date, over 5000 of these tanks are currently in use(predominantly on the continent, but continued growth has ensured that they are becoming increasingly popular in the UK).

The tanks are available in eight “standard shape” designs with a choice of colours, but virtually all of the equipment can be built to order. The option for customisation means clients can choose their tanks depending on individual preferences (based on their company’s image). Homarium also provides the Eurobox, itseconomical bulk system constructed using the company’s tried and tested principals. Additionally, the team has the competencyto ensure a safe and secure delivery and installation of the apparatus.

Homarium’s main clients are supermarkets, fishmongers, restaurants, retailers and markets. It is largely popular with the oriental trade, but it is looking at increasing its position within all seafood specialist establishments: “We have experienced gradual expansion but we want to have a greater prominence in the industry, particularly within the next 10 years,” David concluded.“After this period of time we would like to be utilised by all of the restaurants in the country specialising in seafood.”

For further information call 07711 188045, email homarium@btinternet.com or visit www.homarium.uk.com

Attendees at this year’s Conscious Hospitality Show will discover how Winterhalter machines reduce running costs and the environmental impact of warewashing. Conscious Hospitality is part of the Restaurant Show, which takes place at Olympia London, 5th – 7th October 2015.

As warewashers are heavy consumers of water, power and chemicals, it is becoming increasingly important to make them more sustainable. Winterhalter’s resource-saving machines are not only economical, requiring less energy, water and chemicals than conventional washers, they also produce outstanding wash results.

“For any business assessing its green credentials it is essential to look at how energy, water and chemical consumption can be reduced in the warewashing operation,” says Paul Crowley, marketing manager of Winterhalter UK. For example, Winterhalter’s PT Series is the only passthrough warewasher to have energy-saving heat exchanger technology fitted as standard. This extracts energy from waste water, using it to heat incoming cold water, reducing costs by up to 10%.

The company’s popular UC Series of undercounter units reduces water

use with its elliptical wash fields. These concentrate water jets and pressure to efficiently cover the entire wash cabinet.

Winterhalter also offers a UC Energy Model, which uses a heat recovery system to use energy from the waste steam to heat water for the next wash cycle.

Winterhalter’s STR conveyor warewasher offers a two-stage economy rinse that helps save water, while the latest MT Series provides a controlled start-up feature to reduce energy consumption.

“As its name suggests, the Conscious Hospitality Show is all about discussing ways we can make the hospitality industry greener and more economical,” says Paul. “By highlighting the latest resource-saving technologies, we hope to demonstrate how warewashing can be increasingly more sustainable in modern foodservice.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Logs Direct To Pick October’s Woody Winner From Restaurant Show-Only Entries LOGS DIRECT, are heading to the Restaurant Show at Olympia to fan the flames of a catering trend that’s growing in popularity and reward one ambassador of the trend, who’s attending the show, with the hottest catering award on the block.

Logs Direct will naturally be showcasing its kiln-dried logs and kindling, restaurant grade charcoal, food-friendly firelighters and briquettes, supplied to chefs at all levels, from trattoria to TV! However, it will also be shouting about the only award scheme available specifically for chefs who cook with a woodfired oven – its very own ‘Woody Awards’ – and will be proudly displaying a Woody, which is rapidly becoming an iconic statement of great wood-fired pizza and pasta.

To celebrate its appearance at the Restaurant Show, Logs Direct has decided that the October ‘Woody’ should be presented on the basis of recommendations submitted at the exhibition. Woody Awards are awarded thanks to customer feedback about the wood-fired food they have eaten, with three comments needing to be submitted by eateries wishing to win a Woody. For October, Logs Direct will base its judging purely on the comments handed in to its stand, making October 2015’s Woody winner sure to be an eatery or chef attending

the Restaurant Show.

All a wood-fired-oven-owning chef needs do is get their three customer testimonials ready and then take them to GK48, where the Logs Direct team will take the eatery’s details and pop their entry in the judging box. The winner will be advised after the Restaurant Show has ended.

During the Restaurant Show, Logs Direct’ s team will explain to stand visitors why buying kiln-dried wood, with a moisture content of less than 20 per cent, is better for cooking and how they can save money on their wood by buying in bulk.

They will also be introducing some of the new fruit woods chefs could use in wood-fired service. These are apple, hazel, sweet cherry and silver birch and all deliver their own unique flavour to the food being cooked in a wood-fired oven.

Stand visitors will be encouraged to sign up for Logs Direct’s restaurant newsletter, which features a recipe from Andrew Manciocchi, of Orchard Ovens by Valoriani, in every issue and which has so far carried articles on chefs such as Massimo Bottura and the ‘Boho Chef’, Stefano Corvucci, of the Culinary Institute of Bologna.

There will also be an on-stand competition, which will allow one lucky person to win a month’s free supply of Restaurant Grade cooking wood.

Head to GK48 to discover all of this and visit www.logsdirect.co.uk for more information on the range of logs from the Logs Direct !

Whether you are looking for kiln-dried wood for open fires or closed stoves, pizza ovens or even Restaurant charcoal for the rotisserie. Logs Direct are guaranteed to have a solution for you!

From their base in North Lancashire and through distributors across the country, Logs Direct Ltd offers free delivery throughout mainland UK.

›› Brilliant Range of Kiln-dried Hard Woods – Inc fruit woods/ Oak /Ash ›› Complete Supply of Charcoal and smokeless fuels. ›› Long Established Family-based Company ›› A company that prides itself on family based values, which have built the business to where we are today ›› Normal Delivery Terms: 5-7 Working Days or Next Day Nationwide, if needed

SEE US AT T RESTA HE URANT SHOW!

The Restaurant Show 2015 Preview

September 2015

Caterer, Licensee & Hotelier

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Free From Italy: Authentic, Italian Free From Products Tabletop to Bulk-Cooking: FRIMA has a Multifunctional Solution for Any Size of Kitchen AT RESTAURANT SHOW 2015, FRIMA will be showing its latest VarioCooking Center Multificiency 112T. Visitors to stand GJ41 will be able to see the multifunctional compact 112T in action and get the opportunity to book a free trial with it in their own kitchen.

Chefs can use the tabletop 112T to boil, grill, fry, low temperature cook and deep fry, precisely and easily, with perfect results. Despite measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans, giving the capacity to cook high volumes of food. The free trial enables chefs to see how the 112T can revolutionise their kitchens and streamline operation.

The trial lasts up to four weeks and there is no obligation to buy – though the company expects many chefs will want to keep the hi-tech unit once they have had a taste of its abilities.

Being a countertop unit, it is easy to install. Operators taking up the offer will get on-site training from an expert FRIMA chef to ensure they get the most out of the trial.

Also on the FRIMA stand will be the VarioCooking Center Multificiency 211+, a bulk-cooking expert. As well as boiling, frying and deep frying, the 211+ offers a completely reliable and accurate way to pressure cook, doing it faster and more consistently than most dedicated units and without any need for monitoring. It is also excellent for

long, slow, overnight cooking.

“We use it for a range of different foods, using different techniques, from blanching asparagus to cooking pork belly under sous vide,” says Jeremy Bloor, head chef, Oxo Tower Restaurant, Southbank, London. “Our oxtail cooked under pressure is also great, falling from the bone, super-moist, in half the time it takes to cook conventionally.”

With the launch of the new Dynamic option, the VarioCooking Center technology is now available to more kitchens, even those with restricted power supplies. Ask on the stand for more details.

VarioCooking Centers can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. Plus, they are up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. FRIMA’s VarioCooking Center Multificiency units have been independently tested and certified by the European-based HKI cert and the energy consumption figures uploaded to the HKI CERT database. It ensures that those buying or specifying modern kitchen technology have access to comparative energy usage figures that are based on set guidelines, which can help them make informed buying choices.

For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981, email info.uk@frima-online.com or visit www.frima-online.com

FREE FROM Italy passionately believes that just because you have an allergy does not mean you have to compromise when it comes to authenticity or taste. The company has focused on real Italian Free From food made and sold in Italy with the aim to supply UK diners with the same quality that Italians expect and enjoy.

The company plans to play its part in making good quality Free From Italian food available to restaurants, at the same time helping chefs with no cook, portion controlled sauces to avoid any risk of contamination.

Portion control will also help with waste management. The quality of Free From Italy products are such that most consumers would not be able to tell the difference between a good standard pasta or sauce or one from Free From Italy's.

Thoreau UK

THOREAU is a total system for restaurants and hotels that allows you to deliver unlimited quantities of fresh, filtered, chilled water served still or sparkling in stylish glass bottles which will enhance the best of tables.

We also have contemporary stoppers for event and conference use and our polycarbonate bottles are ideal for spa and pool areas. As well as the machine, which incorporates a top of the range filter, the package includes beautiful dispensing taps, a generous supply of bottles and specially designed

Hospitality Technology

UK Contactless Spending Triples In Just 12 Months DATA RELEASED by Barclaycard shows that contactless spending has more than trebled in the last 12 months, with important implications therefore for hospitality businesses.

Barclaycard,which processes nearly half of all credit and debit card transactions in the UK, saw the amount consumers spent using contactless payments soar 150 percent, with the number of transactions rising 134 per cent.

The figures come as the maximum amount which can be spent on contactless cards and mobile devices in a single transaction increases from £20 to £30. This starts to roll-out across the UK from 1st September.

Barclaycard figures also show that almost six in 10 shoppers (57 per cent) intend to take advantage of the limit increase to £30 by upping their contactless usage, suggesting that the speed and convenience of ‘touch and go’ payments is becoming increasingly popular among consumers.

Across the country women are closing the gap on men

when it comes to contactless adoption, with females now accounting for 45 per cent of active customers compared to 36 per cent at the end of 2014. In addition, 50 per cent of contactless users are now aged 50 or over, with 20 per cent aged 65 plus, indicating that this technology is being embraced by all consumers regardless of gender or age.

Overall, London continues to lead the way for contactless penetration with 40 per cent of eligible transactions made contactlessly, up from three in ten in 2014. This continued rise is largely accounted for by the increase in popularity of contactless travel on London’s tubes, trains and buses. Last year Barclaycard was a key partner in TfL’s roll out of contactless travel throughout London, which has now seen more than 150 million journeys since its launch September 2014.

Restaurants generate the second highest number of contactless transactions at 20 per cent, and Barclaycard’s July Spend data also shows that consumers are eating and drinking out more than they were 12 months ago, with year-on-year spend-

Cutting Edge Technology from Lashbrooks SITTING ON the cutting edge of technology it's our job to keep the restaurants, hotels & bars right up to speed with the latest EPOS innovations. Android handheld tablets are proving very popular running ICR PocketTouch software they provide paper free food & drinks ordering, the waiting staff take the order at the table then send the information to chef in seconds. This improves service time and reduces mistakes. Also, TouchOffie Web our online backof-

fice software allows access to real time sales information from anywhere in the world using any web enabled device.

THE PUB, bar, dining and restaurant scene is not immune to global trends towards increased automation and the smart use of technology.

will inevitably transform the experience at restaurants, bars, pubs and clubs. Waiting for the bill will soon be consigned to the history books Founder Alex Macdonald, Paying restaurant bills can be a wearisome ordeal. Be it going out in a small party, splitting the bill, finding enough change for a decent tip or trying to attract the waiters’ attention long after the coffee cups have been drained, all leave a bitter taste in the mouth. Velocity reduces post-meal hassle from an average of eleven minutes to less than one, a win-win for restaurateurs and their customers.

Commenting on the inevitability of our migration to paying with our phones when dining out, Frank Bandura, CFO of Carluccios, “In order to make mobile payments in restaurants the norm, it’s crucial that customers’ smartphones seamlessly integrate with the restaurants’ electronic point of sale systems; making payment effortless for both the customer and the restaurant. It’s a win-win situation and is exactly what long overdue solutions like Velocity are aiming to provide.”

The app is being rolled out across the UK this year, it is currently being rolled out across London. Early adopter restaurants and bars include Nozomi, Gymkhana, Sumosan, Tramp and the Cuckoo Club but expect plenty more including upmarket chains to sign up in the coming months.

See: www.paywithvelocity.com Facebook, Twitter, Instagram: @paywithvelocity

Lashbrooks provide face to face training, support and installation of EPOS technology to businesses throughout the North of England.

Chris Lashbrook explains "There is a large element of hand holding along the way to ensure our customers get the best performance from their EPOS systems, it's all part & parcel of the process to make installation and change as pain free as possible!"

Call us on 01642 482629.

New Restaurant Payment App, Velocity, Paves The Way For Dine & Dash Generation The latest entrant is Velocity a free app which improves the going out experience for the customer and revolutionises the host’s POS system. For the customer Velocity lets customers book a table at their chosen venue, the ability to split the bill if you have a large party right from your phone, leave tips and a comment on your experience if so inclined. The app also comes with a built in loyalty wallet. For the host it’s the customer relationship management analytics platform which is of interest, allowing the host not only to quickly find out how their operations are doing but also to discover who their customers are, what they like and where else they eat. You can even devise how to keep them coming back, if you use the available information intelligently.

• The phone payments are processed by Braintree and secured by Paypal.

• A four week pilot using Velocity at Nozomi in Knightsbridge saw an increased average spend per cover by 33% and drove up tips significantly • Recently published UK-wide research undertaken by Berland cited that restaurants can capture an additional £5.6 billion revenue per annum (an increase of 14% sales) if they embraced the mobile age. Just as Uber and Hailo revolutionised the taxi industry, Velocity

ing rising 13.6 per cent.

Yet, alongside this, we’re also spending less each time we eat out, with the average amount spent falling -5.6%. These trends indicate that consumers will not only be more likely to use contactless to pay when they dine in restaurants – as the limit increase will cover a higher spend – but are also set to use it more often given the increased frequency of restaurant visits.

The continued growth in contactless usage underlines Barclaycard’s leading role in developing and progressing the technology, having introduced it into the UK in 2007 and remaining at the forefront of its ongoing rollout to consumers

The range consists of 2 tomato pasta sauces, 2 pesto sauces and 4 pastas, produced by two of Italy’s best-known quality food manufacturers - Pasta Lensi and Gruppo Fini.

The range will be launched by Woods Foodservice, London this month. Woods were voted The Best Food Service Company 2015 by The Restaurant Magazine readers.

Free From Italy has seen a growth in demand from consumers for higher quality, authentic Italian food in the Free From category both in and out of the home. Brits spent an extra £100m on free from foods in supermarkets last year, a rise of 26.9% (Kantar World panel 52 wks. to Mar 15). One million new consumers entered the market for the first time in 2014.

Free from Italy will be showing at the “The Restaurant Show”, Olympia 5,6.7 October Stand Number UD65.

Alternatively visit www.freefromitaly.co.uk trays for the glass washer to ensure bottles are cleaned to perfection. The system is economical to run, cuts down costs incurred moving, chilling and recycling expensive bottles of water, reduces the carbon footprint incurred shipping bottles of water, and has been proven to reduce the number of requests for “a jug of water” changing this free service to a revenue stream.

Call at our stand and be amazed at the taste of the water, the quality of the system and see how the commercials can work for you and contribute to increased profits for your business.

Reader Enquiries: T – 020 7841 3180 W –www.waterconcepts.co.uk Or visit Stand Number Uf70

and retailers ever since.

Tami Hargreaves, Head of Contactless, Barclaycard said: “In the fifty years that we’ve been in business, we’ve seen consumers adopt many innovations in payments that have become part of our everyday lives. From the credit card to Chip and PIN to contactless and mobile payments, Brits are renowned as fast adopters of new technologies that make our lives easier. Our data released today underlines this trend and shows that ‘touch and go’ is fast becoming a favourite way to pay as both shoppers and retailers value the speed and ease it brings.”

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Caterer, Licensee & Hotelier

September 2015

Hospitality Technology

Hugh Symons Can Supply all your Audio Visual Needs

HUGH SYMONS AV based in Poole Dorset has over 20 engineers that can support your business throughout the UK. We have over 40 years experience in the industry and can offer leading brands such as Sony, Panasonic, BenQ, LG, Samsung, Epson, Smart and Hitachi to name but a few.

If you have a conference room, meeting room, board room, bar, restaurant, reception area in fact anywhere where clients may gather then you will need some form of audio visual equip-

ment.

We supply, support, train and install the latest 4K Screens, projectors, electric screens, audio solutions, IPTV, hotel TV's, digital signage and much more.

Managing Director of Hugh Symons AV, Jo Kenny, is delighted that in addition to the portfolio that we offer, we now have an interactive technology suite open to everyone in Poole, Dorset. The latest products are on hand and we can demonstrate how they can be used in your environments.

For further information please contact Jackie Cornick on 01202 711622 or email Jackie.cornick@hughsymonsav.com

The Lovat Loch Ness Adds The Gift Of Booking Management with NFS roomMaster pms THE LOVAT Loch Ness has integrated NFS Technology Group’s specialist hotel management system to ensure the smooth running of hotel operations as well as the restaurant and bar facilities.

Nestled in the heart of the magnificent Scottish Highlands, in Fort Augustus near Inverness, the stylish independently owned hotel is ideally featured as a golf destination alongside an opportunity for guests to enjoy the local experience in fishing, walking, historic sight seeing and even monster watching!

Keen to maximize its presence on online booking channels and ensure an efficient process is maintained at hotel level to deliver a guest experience, the owner, Caroline Gregory, selected NFS’ roomMaster technology as a total solution provider.

NFS’ roomMaster hotel system was seamlessly installed to deliver an effective technology solution for the hotel, fully integrated with Navarino/SynXis for channel management and online bookings, with room availability and pricing being widely distributed to several online booking channels.

CaterBook in the Cloud WITH THE rollout of the new Version 4 system, CaterBook moves away from the windows platform and into the cloud.

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

Users can now manage reservations from any modern web enabled device - giving the convenience of not being tied to one central 'reception' PC. In fact, it's possible for several staff users to access the system at the same time from different locations.

As well as a calendar, various screens for managing guests and reporting, CaterBook has very powerful rate structures which allow you to link one rate-plan’s pricing to another, applying an offset amount.

The hotel also chose to adopt a gift card programme to maximize guest loyalty, available as part of the roomMaster software suite. The gift card programme encourages return visits to the hotel and restaurant facilities and makes it easy to run promotions and special offers with full tracking of spend and a link to the guest profile. roomMaster from NFS is a fully integrated property management software for hotels from ten to more than 1,000 rooms. It easily and seamlessly handles reservations, sales ledger, point of sale, gift cards, sales and marketing functionality and the ability to make better rate decisions through dynamic yield management.

Linking to leading channel manager Navarino/SynXis, roomMaster enables automatic updates to GDS’s and leading booking sites such as Expedia, Wotif, Booking.com and Agoda.

For maximum efficiency, reservations from booking sites and from the hotels own website are automatically captured by Navarino/SynXis and imported directly into the hotels’ roomMaster reservation system, eliminating the need to manually re-key reservation emails and faxes.

With a highly customisable and responsive web booking engine, and it’s own built in channel manager, all bookings taken online are imported straight to the calendar without manual intervention, whether from your website or OTA’s.

CaterBook links with many Point of Sale systems, saving time by having food and drink items posted directly to the guest’s room account so they can be settled on departure.

Supported systems include EPOS Now, ICR Touch, Casio, Vectron, WaiterPoS, Fidelity GPOS, Quantum and others.

Having a modern software system at the heart of managing a guest’s stay is key to an efficient operation where tasks are carried out once, and not duplicated across several platforms which don’t communicate.

The new CaterBook is available for an obligation free month long trial. Visit our website www.caterbook.com to sign up or try our live public demonstrator account, or call 01840 298299 for more details.

Hospitality Technology

Norwich’s Latest Multi-Entertainment Venue, Stadia, Thrives Using The New Casio V-R7000 Hospitality Cloud Based Solution CASIO ELECTRONICS Co Ltd, have announced that Stadia Nightclub, including ‘The Bierhaus’ German Pub in Norwich, has adopted the Casio V-R7000 Hospitality Cloud EPOS solution throughout to enable efficient, friendly service.

From day 1 of the new venture, the management team were determined that visits to the bar for service would be smooth and seamless, searching with their trusted retail partner, MicroTill, to identify the latest superfast serving technology.

MicroTill recommended deployment of PC free EPOS solutions and stress tested a couple of market options as the final décor touches to the venue were being applied. The new Casio V-R7000 Android POS solution came out far faster in terms of entry, ease of use and sensitivity to touch and it offered Stadia a seamless interface into a Cloud-based platform packed with hospitality applications to help optimise their business, directly from the internet. With an impressive 15.4 inches of viewing and an easy flick through menu system the V-R7000 is ideally suited for the fast pace of the hospitality trade. Steven King, MicroTill were on hand for every element of the install, from inception to completion, uploading the venue’s drinks and food options prior and ensuring connectivity come opening night.

Given that the V-R7000 is designed as plug and play into hospitality environments, there was no awkward PC set-up, with each unit featuring wireless connectivity for a fast and uncomplicated install. Housed on the counters, the team were pleased to note that the V-R7000 was spill proof and wipe clean sitting on a small-base, in a contemporary unit

State-Of-The-Art EPOS Systems Our State-of-the-art EPOS systems are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multi-sites and single-site businesses.

Built on over 16 years of experience, 3R Epos’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your needs.

Whether you own a convenience store, restaurant or a bar, the 3R Epos system can integrate products that are unique to your business. This can include the ability to store new promotions, daily specials as well as adding local dishes to the menu.

3R Epos systems will contribute to the

that looked the part in the new surroundings. Training was straightforward, with the 30 strong staff liking the big screen, vivid colour images and backdrop together with additions like Stadia Loyalty card tabs to automatically generate discounts.

The busy opening night passed successfully and the install continues to surpass expectations.Stadia offers a popular food menu – and there’s a direct interface from the V-R7000s into the kitchen printer ensuring that customer preferences on their food items are captured accurately and that food is delivered in the correct rotation.

Stocking is also controlled by the V-R7000. Each Monday, stock is reconciled using Casio Cloud’s sales tracking tool to verify stock counts against sales and highlight discrepancies over and above noted wastage. This helps deter any attempt to give away drinks and given that each transaction is tracked through individual servers’ keys, anomalies are easy to spot. In the near future, automatic ordering through the stock management application onto trusted suppliers will be deployed once pre-set thresholds are exceeded.

Given that Stadia was actually one of the first adopters of the V-R7000 worldwide, the entertainment venue continues daily to unveil further hospitality advantages available from the control unit or online. In the future, Stadia can use the reservations functionality to reserve one of their 13 individually named booths or take party bookings over the phone. They can use it to access FaceBook, Twitter and social media, uploading online the evening’s events and pictures in near real time and a marketing enabler to communicate offers and promotions to their Loyalty base.

For further information:- Tel: 0800 011 3211, email: sales@microtill.com or visit: www.microtill.com

success of your on-going business as it includes the ability to inform managers when your stock is reaching minimum levels thus allowing you to re-order stock accordingly.

Furthermore, 3R Epos systems will calculate and suggest what should be ordered based on current and archived sales, recent orders and current stock level thus saving time and money.

In order to also boost your sales and gain customer satisfaction, 3R Epos systems also offer a range of handheld touch screen devices. Such benefits can contribute to your cost savings and enhance your purchasing ability across your business.

We aim to ensure all our customers feel protected and secured when doing business with us and that you feel that you have got the service you deserve.

For more information on our services please contact our dedicated team on: 01992 574 650 or see the advert on 9 for further details.

Norwich’s latest multi-entertainment venue, Stadia, thrives using the new Casio V-R7000 Hospitality Cloud based solution.

Casio Electronics Co Ltd, have announced that Stadia Nightclub, including ‘The Bierhaus’ German Pub in Norwich, has adopted the Casio VR7000 Hospitality Cloud EPOS solution throughout to enable efficient, friendly service. From day 1 of the new venture, the management team were determined that visits to the bar for service would be smooth and seamless, searching with their trusted retail partner, MicroTill, to identify the latest superfast serving technology.

MicroTill recommended deployment of PC free EPOS solutions and stress tested a couple of market options as the final décor touches to the venue were being applied. The new Casio VR7000 Android POS solution came out far faster in terms of entry, ease of use and sensitivity to touch and it offered Stadia a seamless interface into a Cloud-based platform packed with hospitality applications to help optimise their business, directly from the internet.

With an impressive 15.4 inches of viewing and an easy flick through menu system, the V-R7000 is ideally suited for the fast pace of the hospitality trade.

Steven King, Managing Director of Stadia notes. “Accurate finger recognition and tracking is key to fast and precise order taking. We found that Casio’s touch screen sensitivity backed by their larger, vivid screen was far superior, so we placed an order for 8 across the venue.”

MicroTill were on hand for every element of the install, from inception to completion, uploading the venues drinks and food options prior and ensuring connectivity come opening night. Given that the V-R7000 is designed as plug and play into hospitality environments, there was no awkward PC set-up, with each unit featuring wireless connectivity for a fast and uncomplicated install. Housed on the counters, the team were pleased to note that the V-R7000 was spill proof and wipe clean sitting on a small-base, in a contemporary unit that looked the part in the new surroundings. Training was straightforward, with the 30 strong staff liking the big screen, vivid colour images and backdrop together with additions like Stadia Loyalty card tabs to automatically generate discounts.

The busy opening night passed successfully and the install continues to surpass expectations.

With the back office Cloud access enabled, Steve and his managers now have a secure log-in vantage point on the business and ongoing sales and can access reports on and off site. “Not only can I sit in my office 6 miles away and see how sales are going, or call up that days’ top selling item, I can view who the top servers are and reward them accordingly.” Recognising that hard working staff equate to happy customers, Steve rewards bonuses each month to the top two staff members identified by the V-R7000.

For staff assistance, the V-R7000 efficiently guides servers through each transaction, prompting appropriate upsells, deals and promotions along the way.

Programming price changes and promotions is incredibly easy and conducted by one of Stadia’s Managers, Kerry Hale. She comments: “The back of house system is simply amazing. I make all the changes to prices, promotions or adding staff keys via the Casio Cloud. It’s just a couple of clicks to upload new items, add a promotion for the night, or change prices. I can do it remotely accessing the management console and even via

my phone while sat in the bar!”

Readings per till area are also tracked throughout the night, allowing management to track flow and rotate serving staff to help in busier areas.

Stadia offers a popular food menu – and there’s a direct interface from the VR7000s into the kitchen printer ensuring that customer preferences on their food items are captured accurately and that food is delivered in the correct rotation.

Stocking is also controlled by the VR7000. Each Monday, stock is reconciled using Casio Cloud’s sales tracking tool to verify stock counts against sales and highlight discrepancies over and above noted wastage. This helps deter any attempt to give away drinks and given that each transaction is tracked through individual servers’ keys, anomalies are easy to spot. In the near future, automatic ordering through the stock management application onto trusted suppliers will be deployed once pre-set thresholds are exceeded.

Given that Stadia was actually one of the first adopters of the V-R7000 worldwide, the entertainment venue continues daily to unveil further hospitality advantages available from the control unit or online. In the future, Stadia can use the reservations functionality to reserve one of their 13 individually named booths or take party bookings over the phone. They can use it to access FaceBook, Twitter and social media, uploading online the evening’s events and pictures in near real time and a marketing enabler to communicate offers and promotions to their Loyalty base.

www.casio.co.uk/pubco

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Hospitality Technology

Powersolve Electronics Ltd

POWERSOLVE ELECTRONICS Ltd is a part of the XP Power PLC Group who are a UK listed public company. They have been in the power conversion business for 28 years supplying products to some of the world’s largest manufacturers.

They now have a division supplying portable rechargeable USB power charger packs to the mobile communications market.

Their products are used primarily to give additional power to

mobile smart phones, but can be used with other portable electronic devices such as tablet PCs, MP3 players, digital cameras, in fact anything that can be charged from a standard USB 5V charger output. With over 7 billion mobile phones being used worldwide, 70 million of those in the UK, the market for this type of product is very large indeed! These products are ideal to be sold as gifts or given to your customers as corporate gifts. Most people who use a mobile phone have run out of power at some time or other and these products help prevent this from happening, especially when you are away from home and your usual AC mains power charger. Check out their website www.powersolvemobile.com to see all products on offer.

Digital Connectivity Has Never Been More Important

ACCORDING TO a recent hotels.com study, guests rank free Wi-Fi as the number one amenity when deciding where to stay. Guests expect to be able to access free internet wherever they stay, and to get a great connection on their phones, laptops and tablets. All this usage slows down networks and leaves guests frustrated unable to connect or suffering unbearably slow speeds.

Many hotels struggle to offer a reliable, ultra-fast internet service and are falling short of guests' expectations. The problem lies in the antiquated copper networks that most businesses connect to and the huge cost of dedicated

Queuing – A Middle Finger to Guests JOHN JONES is Commercial Director of Welcome Systems Ltd, the experts in affordable online booking systems for independent hotels, B&Bs and guesthouses which are perfectly suited for use across smartphones, tablets and PCs. Whether you find yourself in charge of a hotel reception or restaurant, there are few more disheartening experiences than witnessing a slow-shuffling line of disgruntled guests suddenly form before you.

Nobody sees queuing as a desirable part of their holiday or business experience, and it’s just as unpleasant if you’re the person responsible for trying to charm customers who simply want to register and retire to a comfy bed.

The queue is viewed by guests as a giant middle finger to their ambitions for a hassle-free accommodation or hotel restaurant experience.

If people feel poorly treated they won’t be racing home to spread the

leased line connections.

The good news is times are changing, CityFibre is building pure-fibre ‘Gigabit City’ networks throughout the UK, bringing affordable speeds of up to a gigabit (1000Mbps) to businesses in Peterborough, York, Coventry, Bournemouth, Kirklees, Aberdeen and Edinburgh. This new era of digital infrastructure means all your guests can connect as many devices as they like simultaneously, with no drop in speed or experience. What’s more, a pure fibre connection can support high-quality voice services and even HD video conferencing. If you’re based in a CityFibre ‘Gigabit City’ and want to upgrade your hotel’s connectivity, visit cityfibre.com/hospitality Alternatively, see the advert on the back cover. word about an establishment’s super-popularity. It’s far more likely they’ll be telling everyone about the extraordinary lack of customer-care on show.

It’s difficult to see how a loathing of queues can be turned into a positive, but savvy hoteliers are doing exactly this by eliminating the problem altogether.

Harnessing the power of mobile check-in is the solution and the process goes something like this: • Welcoming staff step in the moment they see a queue start to form, gently ushering guests to the bar or coffee lounge • They then use their web-based property management system on tablets or smartphones to check in guests quickly and with ease • Relaxed guests, suitably impressed by this show of effective crowd-control skills, may even take up the friendly offer of ordering a drink or meal while savouring the ambience Job done.

Welcome Computer Systems delivers the latest in affordable online booking systems for independent hotels, B&Bs and guesthouses, perfectly suited for use across smartphones, tablets and PCs. Sign up for a FREE one-month trial at www.welcome-systems.uk, or call 0845 4582121.

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Caterer, Licensee & Hotelier

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Outdoor Leisure

September 2015

Glassjacks Ltd GLASSJACKS ARE pleased to announce a new range of products and an improved website (www.glassjacks.co.uk).

Customers can now purchase a full range of beautiful catering quality glassware (Genware) and glassjacks together.

From elegant wine glasses and champagne flutes to tumblers, beer glasses, shot glasses, carafes and water jugs. This full range of glassware complements our comprehensive range of glassware storage

Tasty Trotter

TASTY TROTTER is a well-established brand of hog roast ovens and accessories offering you a range of catering equipment ideal for outdoor events such as markets, BBQ’s or weddings.

We are dedicated to supplying premium equipment for a modest price. That’s why our professional spit roasting ovens offer a list of features equal to hog roast machines twice the price.

boxes (glassjacks).

If it’s just glassware storage boxes (glassjacks) you are looking for there is a new feature on our website, the “Glass Measurement Guide” where you simply insert your glass height and width to be directed straight to the glassjack you require.

Our additional new products include compartment glass racks, dishwasher racks, barware and plastic glassware.

Glassjacks Ltd have supplied products for over 5 years to thousands of delighted customers; from catering hire companies; race courses; hotels; bars; restaurants; golf courses; glass manufacturers; catering wholesale suppliers, event companies and many more.

For your glassware storage box and glassware requirements please take a look at our new website www.glassjacks.co.uk. equipment including twin gas burners and charcoal machines to suit every event. We also offer a full range of accompanying accessories from swift shelter gazebos to professional butcher’s knives.

Our team would welcome the opportunity to show you the range at our Derbyshire based showroom and warehouse.

Here you will be able to see our equipment first hand and quiz the team with any questions you may have. We pride ourselves on our knowledge so please come along to take a look or feel free to call us on 01246 866800.

Alternatively you will be able to see our team and equipment next at the Farm Shop & Deli Show held at the NEC from April 20th-22nd, Stand L92

We have a selection of spit roasting

Country Coolers THE TIME of year has come around again for our clients and event organisers to start ringing and emailing us for them to book one of our lovely Fridge trailers for their various events or music festivals the earlier you book the more you are assured of securing one ,they are a invaluable at any event where food or drink is wanting to be kept COOL and FRESH. We have just updated our website (COUNTRY-COOLERS.CO.UK) with

EVENT HIRE • RENT • LEASE PURC HASE

Sizzling Pub Package 12 Rock Black Rock Grill Package From Only £995.00+VAT. Package includes 1 Oven, 12 Rocks, 12 Bamboo Platters and all accessories!

To get your venue rocking this year call 01256 359 858

www.blackrockgrill.com

more info to make easier to see what they are hiring and if they have any questions they want to ask its all on there now and a enquiry box as well.

All our trailers go out with shelving unless the customer does not require any,a 15m electric lead also goes with it and a key for the back doors,all trailers are left secure on site ,and we deliver them all ourselves.

The main of our summer business comes from weddings ,festivals,and outside events,we supply hotels and pubs and care homes if they have any sort of break down in there refrigeration.

Country-coolers was established in 2008 and has a lot of reat customers now and has always given a top class service to them,so whether its 50 or 2500 people you are catering for a fridge trailer is what you need if catering outside.

For information, please call 01258 840212 or 07734055913

Outdoor Leisure

September 2015

Caterer, Licensee & Hotelier

Smart Fire Launches Innovative New Heater

SMART FIRE has launched a revolutionary heater, offering minimalist design and outstanding performance for both indoor and outdoor areas.

The Platinum Smart-Heat Electric is designed by Bromic Heating and has just hit the UK, and is available from Bromic’s only British distributor, Smart Fire UK. This innovative heating solution offers more heat than traditional options and has the increased appeal of a new stylish design.

The thin black design of this ceiling or wall mounted heater makes it subtle, with minimal light emission, creating a stylish and unobtrusive appearance.

With a width of less than one meter and a height of just 177mm, this heater is considerably smaller than other options currently on the market, particularly freestanding designs?

Made from high-quality stainless steel, it both looks the part and is built to last.

The use of infrared technology means that this product releases powerful heat and is incredibly efficient, with a heat output of 2200W. Due to its simple design and innovative technology, this heater can be fitted either indoors or out,

Country Benches COUNTRY BENCHES is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years.

The business was started 13 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

Premier Plants

PREMIER PLANTS is a family run business. We specialize in making your premises become more appealing to existing and potential customers.

The winter displays we supply are also very popular. Using evergreen shrubs, long trailing ivys and a mixture of bright flowering winter plants, we can still achieve a large colourful show, even through the cold, frosty and dark months. These

with other perks including the ability to integrate this with smart control systems and an IPX5 water protection rating.

Additionally, the heat-zones allow one or more heater to be switched on or off from a single remote located switch.

Paul Holt, Business Manager at Smart Fire UK said: “We’re really pleased to see the release of the latest Bromic heater and we’re proud to be the only UK distributor.

“This heater is revolutionary in comparison to previous designs, with its minimalist appearance, is ideal for any space.

“We can picture it above stylish outdoor bar areas and restaurants, keeping people toasty and allowing them to make the most of outdoor entertainment even once the weather starts to cool down.

“It also allows outdoor areas in bars, restaurants and hotels to be used all year round, rather than just the summer months.

“We really do value our partnership with Bromic Heating.

They’re first in terms of design and quality and their innovative new releases always have features we haven’t seen before.”

Other Bromic heaters stocked

by Smart Fire UK include the gas and electric Platinum Smart Heat as well as the gas and electric Tungsten Smart Heat.

For more visit: http://www.smartfireuk.com/bromic/.

Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we can do for you.

Our services are great value for money and are of the absolute best quality. All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis.

So contact us today so that we can build your order to your exact specifications.

For further details call 01480 400346 or visit www.countrybenches.co.uk plants will carry on blooming till late May when we change for summer planting.

With our maintenance packages we guarantee all our plants, even if they are to fail due to cold winter temperatures, they would be replaced free of charge with no questions asked.

For more info please feel free to visit our website www.premierplants.net or call on 0800 0599 472

www.countrybenches.co.uk 01480 400346 Octagonal Bench 8 Seat

SEPTEMBER SALE NOW ON!

Special Price: £160

Economy Benches 4 Seat Sale Price: £50 6 Seat Sale Price: £60 8 Seat Sale Price: £70

Supreme Benches 4 Seat Sale Price: £65 6 Seat Sale Price: £75 8 Seat Sale Price: £85

Free Delivery on 4 or more benches

Call us on 01480 400346 or 07446 101657

All prices exclude VAT

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Outdoor Kitchens and Barbecue Bars are this year's hottest trend in the hotel and catering sector.

With Li vi ng Out si de you can stand out from your competitors this season and next with our range of bespoke outdoor kitchens and barbecue bars.

The South's number one outdoor living company

Available for the commercial and residential markets book your FREE consultation today -

797211

OUTDOOR KITCHENS - PIZZA OVENS - BBQ BARS - KAMADOS GARDEN BUILDINGS - BBQ HUTS - OUTDOOR FURNITURE - PATIO HEATING AWNINGS - GLASS ROOMS - GARDEN DESIGN - LANDSCAPING - HOT TUBS VISIT OUR SHOWROOM (Near Makro) Li vi ng Out si de Unit 5/6 Chancery Gate Trade Park, Holyrood Close, Broadstone, Poole BH17 7AE T 01202 797211 F 01202 658841 E admin@livingoutsideltd.co.uk www.livingoutsideltd.co.uk

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September 2015

Outdoor Leisure

Café Culture - Pavement Profit

WE ARE an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps

Trago2Business

Trago2Business, the contracts division of Trago Mills, services the South West. It is specifically tailored to give our business customers a more personal service and excellent value for money.

Trago2Business provides a one-to-one service through a personal account manager who can co-ordinate every aspect of a clients requirements from sourcing products through to delivery.

The service is backed by full field support and a team of professional in-house

and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement.

If we can help you do drop a line to sales@cafeculture.biz

buyers whose expertise and buying power can obtain the highest quality goods at the lowest cost possible. We have developed an exclusive new contract range only available to our business customers which meets exacting contract quality standards but at affordable prices.

Sometimes your needs might be just a bit too specific for an off the shelf solution, in which case you can take advantage of our bespoke service.

We have a showroom in Liskeard, Cornwall, where one of our highly knowledgeable account managers will welcome you and discuss your requirements.

We can offer you an account facility, an impressive range of bulk discounts and a delivery service.

T: 01579 321331 E: sales@trago2business.co.uk www.trago2business.co.uk

LeisureBench is Expanding Rapidly

LEISUREBENCH WAS established fourteen years ago, and rapid expansion has seen us quickly grow into one of the Country’s leading suppliers of outdoor products.

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

Such was the success rate of the company, we had to move into larger premises two years ago, and are now looking to expand yet again.

Through years of experience of supplying the pub trade with a range of goods specifically for this market, we have gradually brought our expertise into all other marketplaces requiring outdoor furniture and accessories.

All our outside furniture is designed with strength and longevity in mind, to withstand commercial use.

We are full BCFA and LOFA members, and have passed the tests for quality, pro-

fessionalism and standards of service. We buy from manufacturers worldwide, and deliver from our own warehouse, so you can always be assured that all our products are of the highest quality, offering excellent value for money.

The LeisureBench range of products is extensive. It encompasses traditional teak furniture through to a collection made entirely from recycled plastic.

Our range of traditional picnic tables allows for maximum use of outdoor space, and along with accessories such as parasols, cushions, heaters etc., outdoor space is easily and quickly turned into a living space.

With the increasing need to merge the outdoors with indoors, LeisureBench products provide the ideal solution.

For sales enquiries, please ring our dedicated team on 01949 862920, or email us at sales@leisurebench.co.uk.

Goldmine or Liability?

ANY ESTABLISHMENT with an outside area knows that it can either be a goldmine or a liability. At Outside Structure Solutions we are here to help you turn your liability into your biggest asset.

As specialist suppliers of external shade and shelter products we source ranges from across Europe, bringing continental style to the UK. From the simplest parasol umbrella to hi-tech retractable terrace covers we can help turn dreams into reality, no matter the budget or the size.

Outdoor Leisure Every site is different and we discuss your requirements with you to make sure that the design suits your needs as well as your budget. Not only do the canopies help turn an area into a profit centre, they can also turn it into an area that your customers want to be seen in.

External terrace covers are a fantastic way to add valuable space to your premises. Whether it is additional dining space or just making use of an under-utilised area, our structures can help you to make more sales.

Outside Structure Solutions work closely with our clients to build a strong long term relationship ensuring that we provide the right structure for your needs.

For more information contact Outside Structure Solutions on 0844 561 7679 or via the website at www.OutsideStructures.co.uk

Cantabria Canopy Maximises Cover Numbers and Provides Added Value To Restaurants THE LAUNCH of Canopies UK’s newest, state-of-the-art system helps restaurants, cafes and pubs capitalise on their outdoor space all year round, maximising the profitability of any establishment whatever the weather.

The Cantabria has been specifically designed for the hospitality industry, and has already proved a huge benefit to those early adopters who are using the canopy to its full potential. The system comes with built-in heaters, LED lighting and can be remote operated; you can even control it through a smart device.

Providing customers with a unique and luxurious dining experience, the canopy allows restaurant owners to use their outdoor terraces 365 days a year for both regular service and private functions.

The automated retractable roof and wall sides, as well as the innovative waterproof, sun proof and translucent screen make the Cantabria perfect whatever the weather, protecting customers as well as the property come rain or shine.

For Alec Smith, owner of Alec’s Restaurant in Brentwood, Essex, the installation of the Cantabria has provided additional accessibility benefit too: “In addition to wind, rain and sun protection to the terraced area, the beautiful Cantabria Canopy enables us to offer disabled access into the restaurant. And not only do we get full

use of our terrace area no matter the weather, we can also leave the patio doors open simply to let fresh air into the restaurant. “ The sleek and durable design has many benefits, but its primary advantage is to allow businesses to generate additional weekly revenue, with an 8m x 6m model allowing space for 32 extra customers per sitting. This number can be incrementally increased with the addition of more modular units, meaning there is a system to suit even the largest establishment’s needs.

Rob Cassidy, Marketing Manager at Canopies UK stated: “The Cantabria is one of the most advanced and sophisticated canopy’s on the market. Owners can rest assured that this addition will set them apart from the competition financially and aesthetically, making them the talk of the town.”

Alec’s Restaurant has been making full use of their outdoor terrace already, as the Cantabria canopy has allowed them to take advantage of high diner numbers with an expanded outdoor cover service.

“We decided to install a Cantabria canopy because of its very attractive design and unbelievable flexibility; the restaurant is always busy through summer and it’s created a lot of interest and lots of positive comments,” says Alec.

More information about the Cantabria Canopy can be found on the Canopies UK website: www.canopiesuk.co.uk/hospitality/cantabria

September 2015

Caterer, Licensee & Hotelier

Canopies come in different shapes and sizes, and no two are the same - just like businesses.

Retractable canopies and terrace covers are a great way to create additional outside space without the expense and hassle of an extension. They enable you to make the most of our climate by opening the roof when the sun shines and closing it at other times.

Fixed canopies allow you to expand your inside space simply by installing close to existing buildings enabling you to move seamlessly from one area to another whilst undercover.

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Design and Refit

The Importance of Conservatory Comfort IT IS fairly safe to say that the hospitality sector. Hotels pubs and restaurants is a very competitive industry. Attracting custom depends on a variety of things, location, standard and reputation on offer, quality of food, service all play a part, but once you have attracted them how do you accommodate growth? How do you cope with the challenge of how best to accommodate the ever increasing number of diners and at the same time retain the venue’s special atmosphere and popular charm? There are several options on offer, parasols and patio heaters, awnings, an extension, or a conservatory.

All have their advantages and disadvantages, conservatories, or orangeries as they were once called have a deep history, going back to the days when wealthy families of Victorian Europe would travel the world and bring back specimens of plants and trees that needed a warm environment to survive the colder climate, so the idea of a glassenclosed conservatory was developed.

Europe has the majority of conservatories in existence today, and they continue to grow popularity.

Adding a conservatory to any pub hotel or restaurant is a very cost-effective way of extending your facilities, offering your clients something a little bit different, from breakfast, family dining to functions, casual dining or formal. As the hospitality sector sees sustained growth, particularly in the

growth of staycation, a visually appealing outdoor space is an absolute must for any businesses in the leisure and hospitality sector. Commercial conservatories bring exceptional value, beauty and functionality to external spaces, and can be used to create a continuous progression between indoors and out.

Making sure your commercial conservatory maintains the correct temperature, taking into account the volume of people using it, is a separate task. Conservatories that are too hot in the summer and too cold in the winter will not generate the profits anticipated, and may even deter customers from returning, in this instance the old saying you never get a second chance to first impression would certainly apply.

So it is imperative that your conservatory retains comfortable temperatures in all seasons. One option is to consider insulating your conservatory roof the advantages being: • Cooler in the summer • Warmer in the winter • Reduced heating costs • Energy efficiency With a staggering £56 billion being spent on staycation holidays this year in Britain alone, and £22 billion spent on inbound tourism, both record figures, there has never been a better time to look at your business and consider how you can grow. According to a Barclays survey tourists that holiday in Britain alone will contribute £108 billion to the economy by 2017 and hospitality businesses are expected to grow by a quarter. So make use and take advantage of any area the business has that can be developed!

The UK Market Leader for Conservatory Roof Insulation IS YOUR conservatory too hot in the summer and too cold in winter? Then you have found the perfect solution with our Premium Conservatory Roof Insulation!

With an insulated conservatory roof from Conservatory Insulations, the UK Market Leader for conservatory insulation, you really can say goodbye to intense heat, unbearable brightness and glare from the sun and the winter chill typically associated with a conservatory.

Conservatories are often built to be used as a multifunction room and for extra space; for casual or fine dining, functions and weddings or general guest relaxation. In reality however they become unusable, due to a lack of insulation and protection from changing sea-

sonal conditions.

Conservatory roof insulation will change all that and you will be using your extra room all year round, whatever the weather.

Let Conservatory Insulations insulate your conservatory roof for a fraction of the cost of a new roof. Our conservatory roof insulation is installed directly onto the ceiling of your conservatory for minimum disruption. Once installed, your insulated conservatory roof will allow you to use your room 365 days a year. Our conservatory roof solutions are suitable for all roof styles, and are a proven energy saving product with only 5% VAT to pay. For further details visit www.conservatoryinsulations.com or Call 0800 634 3179 For a Free No Obligation Quote or see the advert page 33.

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Design and Refit

Mattressman

Our contracts department at Mattressman supplies mattresses of the highest quality to hotels, landlords, holiday cottages, leisure parks and more.

All mattresses meet either Source 5 or Source 7 flammability standard, and we offer a huge variety of types and sizes.

The Hotel Three Pocket, a luxury mattress in the Hotel Pocket range from the British Bed Company, contains 1200

pocket springs (in a king size) and has a medium/firm tension.

Pocket springs provide fantastic support, as they move individually, moulding to the shape of the user and cradling them in their natural sleeping position. They also minimise disturbance between partners to ensure a restful night’s sleep. The thick layers of luxurious hypoallergenic fillings used in the Three Pocket ensure comfort and are perfect for allergy sufferers.

The Hotel Three Pocket is just one of the many mattresses we can supply, and plenty are in stock ready for free next day delivery, especially useful if you need to replace a mattress at short notice. With sizes from small single to super king and custom sizes available, as well as a wide range of prices and types of mattress, we’re confident that we can cater to you no matter what you require.

Call: 0800 5677625 or visit www.mattressman.co.uk/contract

ILF - Seating With A Wider Appeal

ILF LTD are a specialist within the Contract Furniture market, whose main client base are Hotels, Restaurants, Café, Clubs, Licensed Trade outlets and general contract leisure breakout areas.

We have a nationwide client base consisting of both Interior Designers and End Users.

Established over 20 years in this sector, we pride ourselves in offering quality products and genuine value for money. We

can offer items in Wood, Steel, Aluminium, Cast Iron, Resin, Polypropylene and Rattan both for indoor and outdoor use.

We also have a large selection of Fabrics, Faux Leathers and Real Leathers for upholstery.

Browse our website at www.ilfchairs.com and view the wide range of chairs and tables, however, this cannot fully represent the extensive range of products we can source and supply. For any further information do not hesitate to contact our experienced team on 01293 783783 or e-mail us at terry.kirk@ilfchairs.com.

The Perfect Finishing Touch For Your Event!

• IVORY WHITE ULTRA

WE ALSO STOCK: Cadbury Purple, Orange, Lime Green, Royal Blue, Black, Navy Blue, Wine OTHER COLOURS CAN BE MATCHED & PRODUCED

www. Custom Made Red Carpets Email: info@custommaderedcarpets.co.uk Tel: 01726 816572 or 07876 698730 SUPPLIERS OF SUPERIOR EVENT CARPETS TO HOTELS, WEDDING VENUES, CORPORATE EVENTS, PREMIERS ETC CHOICE OF SEVEN TYPES OF RED CARPET • ECONOMY RED For One – Off Events • SCARLET RED – Our Best Seller!

• VERMILLION VELVET • POPPY RED SAXONY • GARNET RED • SPLASH RED ALL WEATHER • PURE NEW WOOL VELVET ALSO STOCKED: • IVORY WHITE STANDARD

Produced in hard wearing, Stain Resistant fibre Supplied any length, any width & almost any shape!

All edges double overlocked in perfect colour matching yarn OPTIONAL: FITTED SAFETY END PLATES To reduce trip hazards NON-SLIP BACKING To prevent movement on polished floors SCOTCHGARD STAIN PROTECTION For added Stain Protection STAIR RODS Hollow or Solid with a choice of finishes FREE STANDARD 7 DAY DELIVERY mainland uk NEXT DAY DELIVERY AVAILABLE subject to stock VISIT OUR WEBSITE or CALL or EMAIL US FOR ADVICE & QUOTATIONS

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PRO-DUET Next Generation Food Serving Boards from Row & Sons A completely new way of serving food to the table, ECS wood fibre slate-like board lovingly crafted and recessed into the warmth and charisma of luxurious American Ash. This practical solution allows the super eco friendly ECS wood fibre board to be removed for daily cleaning (dishwasher safe) whilst the American Ash wood board just needs an occasional wipe. ECS wood fibre is heat resistant to 178°C too. PRO-DUET is available in a range of shapes and sizes to suit your menu or offering – contact our sales office for more details.

For that little extra personal touch and a small additional charge, each board can be engraved with your logo or name permanently in the middle, corner or handle. Every board includes a juice groove, but also a circular recess for your sauce pot or ramekin can be machined at no extra cost.

The complete solution!

Find out more @ www.sjh-row.co.uk or call us on 01206 396688 email; info@sjh-row.co.uk

SJH Row & Sons Ltd, Block 6 Riverside Ave West, Lawford, Manningtree, Essex CO11 1UN

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Design and Refit

September 2015

Spa Island Delights in Leicestershire New arrivals ready for immediate delivery

Special

Pric £60.00 e eac h

SPA CREATORS, designers and developers of mid to luxury hotel spas and leisure businesses around the world announces the latest project to open in the summer. The company have over 15 years of experience in developing new spa businesses and developing existing leisure and spa sites with refurbishment and new build spas or extensions.

SPA Creators were selected by the Hinckley Island hotel to review their current leisure business needs and make recommendations.

SPA Creators initially completed a full feasibility and cost analysis for the owners to indicate the business and operational benefits of a refurbishment project to the current facility. This include a

plus VA T Cruz Chair available in Black, Cream, Red and Dark Brown faux leather

Special

Pric £90.00 e eac h

plus VA T

Romeo Tub Chair available in Black, Cream, Red and Dark Brown faux leather

full market analysis and review of the guest service’s needs. This also included the production of a full 3 year business plan for the addition of a treatment zone.

Having completed the feasibility SPA Creators were appointed to completed the concept and detailed design with a full interiors package for the refurbishment of the leisure business at the Hinckley Island hotel. As part of the brief SPA Creators have designed a spa treatment area including 5 treatment rooms, manicure and pedicure zone and relaxation areas taking advantage of the great views overlooking a lake within the grounds.

In addition to the treatment areas SPA Creators are looking at the refurbishment of the fitness suite, male and female changing, spa lounge and wet spa facilities including the pool and vitality pool.

Working with the client SPA Creators have refined the scheme into phases with the initial work due for completion in the late summer 2015.

Ongoing phases will be implemented in the very near future.

For more details on this and other projects by SPA Creators contact T: ++44 [0]1189 471857 or view the website www.spacreators.co.uk

Bright Goods LED Filament Lamps Offer Vintage Appeal LED ECO Lights has launched an innovative range of filament-style retrofit LED lamps. Designed to provide a timeless vintage feel, the new Bright Goods products include a wide selection of popular shapes, including globes, squirrel cages, candles, long tubes and traditional GLS bulbs to create the designer-induced decorative glow, previously only the territory of energy-hungry incandescents.

The new range is designed to invoke nuances of Victorian nostalgia, whilst offering the energy saving benefits of a 21st century LED lamp. Inspired by the charm and elegance of a bygone era, the Bright Goods lamp range provides a stylish choice across a broad spectrum of commercial, hospitality and domestic environments.

Capricorn Imports

CAPRICORN IMPORTS are now firmly established as one of the country’s largest stockist and supplier of quality contract furniture to cafes, bars, bistro's, restaurants, pubs, clubs and hotels.

Capricorn Imports are based in an 85,000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are

With packaging made from 100% recycled material, the Bright Goods range is incredibly eco friendly. Where a filament bulb consistently in use over 10 hours a day would require replacing in less than a year, all lamps in the Bright Goods range are fully dimmable and provide a high-performance lifespan of 30,000 hours which is around ten times that of a conventional filament bulb.

Interior designers, architects and energy managers will welcome the versatility, flexibility and energy efficiency of the Bright Goods range. For example, where a 100 lamp installation of filament bulbs would weigh in at a massive 6000W, the retrofitting of Bright Goods bulbs would reduce this to a mere 600W energy usage – and provide a brighter, consistent light output.

For more information on the Bright Goods range, visit www.brightgoods.co.uk able to offer a next day delivery service throughout the UK on hundreds of products including outdoor dining tables, tub chairs, bar stools, lounge furniture, conference stacking chairs.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements.

Opening hours for the showroom are Monday to Friday, 9am to 5pm.

Capricorn Imports are in the enviable position of being a sole UK importer of quality furniture which means that you the customer, will be dealing direct with manufacturers from around the world at very competitive prices.

For further details, please see the advert on this page.

HERITAGE REFURBISHMENT (BOURNE) LTD

tel: 01778 425543 email: info@heritagerefurb.com www.heritagerefurb.com

Buyers and Suppliers of Quality Hotel, Restaurant and Pub Furniture Nationwide

Quality hotel bedroom suites from £395 per complete bedroom. Available in Kingsize, Queensize, Double, Single and Twin bedrooms

A standard bedroom consists of: • 1 x Dressing table • 1 x Dressing table chair • 2 x Bedside lamps • 2 x Bedside tables • 1 x Quality double bed • 1 x Double bedspread • 1 x Double headboard • 1 x Pair of full length curtains • 1 x Fully upholstered tub chair • 2 x Pictures • 1 x Dressing table mirror • 1 x Full length mirror • 1 x Occasional table • 1 x Chest of drawers • 1 x Standard lamp with silk shade

For more information on all our hotel bedroom packages and a large selection of other quality hotel furniture please contact us. Telephone 01778 425543.

Design and Refit

September 2015

Caterer, Licensee & Hotelier

Pizza-Express Cirencester - Capturing a Town’s Identity in an Interior EACH BRANCH of Pizza-Express is uniquely designed and aims to capture the identity of the town or city with unique interiors. For the past few years Hill Cross Furniture has worked closely with Pizza-Express’s team to develop their vision for each unique venue with bespoke contract seating and furniture.

Recently the Cirencester division of the popular pizza restaurant was redesigned to create a stunningly unique interior, which is rich in detail to reflect the town's identity.

Due to the medieval history of the town, wooden 'settles' finished with solid oak arms, were chosen for the featured free standing seating for the venue. The 6 metre’s of Settles were

Free Ventilation – Really?

PROPER VENTILATION is essential to maintaining good air quality in any environment. There’s no excuse for poor air circulation, especially since, when integrated with the heating system, ventilation is free, as Dave Garvey of Nordair Niche explains.

In commercial buildings, good ventilation will keep bad odours, irritating pollutants and potentially harmful gases like carbon monoxide at bay. Plus, it prevents the formation of mould and/or mildew, which is vital for employee health and building hygiene – especially important when in a kitchen or food processing environment.

Combining heating and ventilation

then upholstered and hand-finished with feature stitch detail of the skyline of the town, representing the town’s impressive array of buildings from its rich history. The consistent quality of the skyline detail is a testament to the skill of Hill Cross’s seamstresses and upholstery team.

The Pebble solid-beech chair was developed for the venue to compliment the upholstered Steeples – upholstered in green contract leather was selected to add a subtle tone to the palette of the venue. In all, the contract-quality seating results in a venue which is comfortable, unique and made to withstand a heavy footfall.

For further information:www.hillcrossfurniture.co.uk 01325 378307 info@hillcrossfurniture.co.uk functions gives optimum control and avoids the problem of coordinating and balancing separate heating and ventilation units.

The combined system also has significant benefits on the operation of the heating, since the system utilises a large air volume/low discharge temperature principle.

Working together with Mitsubishi Electric, Nortek were able to develop a bespoke heating, ventilation and cooling system solution for McDonald’s Restaurants Ltd that reduced running costs, was transferable across sites and improved customer experiences with a reliable, consistent and comfortable temperature inside all restaurants.

The fast food giant saw a massive 35% reduction in energy consumption across 250 UK restaurants following the installation of the Air Handling Unit developed by manufacturers Nortek and Mitsubishi Electric.

For further information, please visit www.ambirad.co.uk or call 01384 489 700.

Cosy, Romantic Candlelit Dinners Follow Wet And Windy Days!

IT SEEMS that the bad weather in August has turned people’s minds towards candles a little earlier than in previous years, so perhaps it’s time for you to think about them now too. As people fight their way home through driving rain, what more enticing a sight could there be than the twinkling of candle light through the window of your inviting hostelry.

But wait! You don’t want to start getting everything covered in wax again, like previous years. You don’t want to be chipping the stuff off candle holders, tables and floors, or be paying for having linen cleaned. What you real-

ly want is an oil candle, which burns cleanly, odourlessly and has no messy wax to drip everywhere. A glass candle that always looks as good as it did when you first lit it, that lasts through a whole service unlike a tea light, and costs half as much as a pillar candle to run.

And you want to be able to try a sample free of charge! Go to our website now at www.clearcraft-catering.co.uk, choose a model, then contact us by phone or e-mail, and we will send it to you, with some oil, free of charge, with absolutely no obligation whatsoever. We know you’ll love them and we look forward to hearing from you!

Sales contact: Mike Winterbotham E-mail: mike@clearcraftltd.co.uk Tel: 01279 731621 www.clearcraft-catering.co.uk

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Design and Refit

Stop Scratched Floors- Solve Noise Issues

STROOLMOUNT UK Ltd is a company which specialises in furniture and floor protection.

We stock short and long term solutions. Please take a look at our retail website www.finchys.com to see our full range, and then contact us direct for trade prices.

STROOLMOUNT UK LTD is a family run business which specialises in furniture and floor protection. The company was started in 2007 by managing Director Gill Finch and sells a variety of products to Reduce scratched floors,

Solve noise issues, Move furniture with ease & Repair kits.

We sell mainly to the trade but have recently opened an online retail ecommerce site www.finchys.com to showcase all our products.

Most consumers purchase furniture and flooring and forget about protecting it until it’s too late and the damage is done.

Stroolmount believes in this economic climate we need to look after what we have and save money in the long term.

Please contact direct for trade prices on 08454 706670.

Dining Chairs UK

to meet your deadlines. We also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

DINING CHAIRS UK has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices.

We carry a lot of our range in stock so we can help you

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030 or email info@diningchairsuk.com

Pro Auction Valuers & Auctioneers PRO AUCTION Limited are one of the leading specialist valuers & auctioneers. Providing a comprehensive range of services to ensure that the full value of surplus or redundant assets are realised, to maximum value, be that by a private treaty, tender or auction.

Auctions are conducted on a regular basis, throughout Europe in the Hospitality, Catering & Leisure sectors.

We provide valuation and sale advice on all classes of industrial and commercial business assets.

Auction sales are conducted both on site and webcast through our world-wide bidding platform.

Pro Auction runs both traditional and online auctions throughout Europe, using the latest auction platforms and software, developed to meet the demands and needs of both the seller and purchaser. The company provides expert advice to insolvency practitioners, corporate recovery specialists and turnaround professionals. It is widely acknowledged as a leading provider of machinery and business asset advice – from initial valuation to exit strategy planning and

implementation – helping clients through the whole process.

Our approach is simple: • We provide a comprehensive service based on the needs of our clients. Our expert ability to evaluate, market and sell surplus assets ensures confidence in our overall asset recovery process while securing maximum realisation values.

• Our international network enables us to conduct live auction sales around the world and include partnership firms in Canada, Europe, Southeast Asia and the Middle East.

• Our client attentiveness and results-orientated focus is synonymous with our integrity, expertise and professionalism.

• With an unparalleled access to the most extensive asset sales database in the UK, we work across the entire range of industrial plant and machinery, from traditional to high technology. We`re also clear about what we don`t do. We are not dealer auctioneers (or principals). There are no conflicts of interest: we simply arrive at an accurate value and deliver the most cost effective way of realising it.

• We use an incentive-based fee scale to ensure the best possible results are achieved for each and every one of our clients with no upfront charges or hidden surprises we are paid based on successful conclusion of a project.

Contact Pro Auction Limited on 01761 414000 or email info@proauction.ltd.uk

Design and Refit Lock in Customer Satisfaction TILLSECURE Systems Ltd are specialists in Hospitality & Hotel Locking Systems.

In addition to the latest systems for Commercial and Hotel Guest Room Locks we also provide service and support for existing systems. We have over 30 years experience in Support and Installation of Systems throughout Mainland UK, Ireland and the Channel Islands and always provide the highest level of service and support

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to our clients.

From a new install to a system upgrade using the latest RFiD systems TillSecure can help. Cost effective locking solutions installed with minimal disruption and industry leading support for you and your staff. Why struggle along with mechanical keys when there is a better solution available? User friendly Software interface, Full audit trail available direct from the lock, Simple card cancellation for lost cards, Cards are reusable many hundreds of times. We can also supply In-room energy savers, door indicators, Mini Bars, Room Safes, and Gym or Sauna Locks.

The latest addition to our range is the RFiD Euro-Cylinder for situations where the changing of lock bodies is not feasible.

Tel: 0844 99 33 253 Website: www.tss-locks.co.uk email: info@tillsecure.co.uk

Retain Credit & Debit Cards and Be PCI Compliant While Increasing Profits THE CARDSSAFE® system is now the “best practice” way of handling credit and debit cards retained by merchants in the UK hospitality industry. More than three thousand venues now use the system every day and when managers share their experience they report these financial benefits: • Chargeback drops by more than ninety percent (90%) • Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally – • There is a major uptick in sales

In addition, their customers really appreciate that their security concerns are dealt with in this easy to use system as offered by CardsSafe limited.

If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls.

CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”.

Please contact CardsSafe Limited on: Phone: 0845 5001040, Email: cardssafe@cardssafe.com or Web: www.cardssafe.com

Fläkt Woods New JMv Axial Fans Outperforms the Rest

FLÄKT WOODS has introduced a revolutionary new axial fan to its offering, with the launch of the new JMv range. The innovative fan can save end users an outstanding 24 per cent on running costs compared to other products available on the market, and is a pioneering, highly efficient solution for the catering and hospitality sector in particular. With versatility being integral to Fläkt Woods’ design, the JMv can also be used for general ventilation and smoke extract applications to improve indoor climate and preserve life.

Borne from a breadth of research and innovation, JMv utilises Fläkt Woods’ Vortex Creation Control technology, which features a CFD optimised aerodynamic impeller design. Integral to the design are vortex generators on the trailing edge of the impeller blades, which intelligently manage airflow and

reduce turbulence to deliver optimum aerodynamic performance.

The unique design means that JMv can deliver enhanced aerodynamic performance, whilst significantly reducing running costs and carbon dioxide emissions, which makes a positive contribution to decreasing the impact of climate change. The fan design also features two-stage guide vanes that boost efficiency further, whilst also providing support for the motor and reducing unnecessary weight.

JMv can also be specified with a range of speed control options which deliver a customised solution to meet specific customer needs.

Control options range from simple speed controllers to inverter drives that have full BMS connectivity capability.

Fläkt Woods develops, manufactures and distributes ventilation and air climate products, as well as system solutions for commercial and industrial applications. For more information on the complete range of fans and other ventilation products from Fläkt Woods, visit www.flaktwoods.co.uk

Turn it into an all-round living space thanks to an insulated roof from Conservatory Insulations and relax in comfort no matter the season. The company’s exceptional system – suitable for all roof styles – will insulate your conservatory for a fraction of the cost of a new roof and involves minimal disruption.

A proven energy-saving product liable to only five per cent VAT, your new conservatory roof allows you and your customers to enjoy your space 365 days a year.

Call now to arrange a free quotation and quote 25CLH

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

RFiD Hotel Locking Systems specifically designed for use in the hotel and accommodation industry.

0844 99 33 253

For more information, please contact:

Email: info@tillsecure.co.uk Website: www.tss-locks.co.uk

Design and Refit External Wall Insulation Will Save 40% on Your Heating Costs Restaurant Design Associates 34

Caterer, Licensee & Hotelier

September 2015

EXTERNAL WALL Insulation will save 40% on your heating costs.

RESTAURANT DESIGN Associates is an innovative design and installation company, specialising in the hospitality, catering and retail industries. We create environments that our clients love, thanks to our creative spirit, attention to detail and extensive knowledge of eating trends.

We pride ourselves on offering the complete service: design and consultancy, equipment procurement and delivery, installation and project management. Whatever you need, we’ll tailor our service to your individual requirements. Our passionate team have a wealth of experience and a real understanding of how a restaurant and kitchen should look, feel and operate.

Whether you are looking to refurbish or completely re build, our designs work in harmony with your menu and service style to maximise space and efficiency. We understand how to entice your customers into a space that has ambience and style, and we consider the use of colour, branding and careful selection of fixtures and materials that all have a positive impact on the customer experience. Our in-house specialists can provide support to include kitchen planning, measured site surveys, food concept support, tender package compilation, conceptual sketching, presentation support, 3D ‘Photorealistic’ visuals, CAD plan drawings and 3D ‘Walkthrough’ animations.

Our portfolio features a wide range of work with independent businesses – including heritage projects. In Newcastle upon Tyne, our team restored Blackfriars Banquet Hall - which dates back to 1239 AD and was used by King Edward III to receive the Scottish King

Not to be confused with “coloured render”. EWI, at this level of installation, is completely unique. It will put up to 6% additional value upon your property, primarily from its uprated u-value, but also from its ability to halt structural decay and the provision of a truly healthy environment.

Property finished with this product is completely transformed for the better.

For further information please call 01708 300299 / 01708 300900, email info@isowall.co.uk or visit www.iso-wall.co.uk Alternatively see the advert on the facing page.

Iso Wall Advanced Render Technology requires no painting or indeed any maintenance whatsoever. Its unique ability to completely re-engineer facades to any classic or modern style makes it ideal for hotels and guest houses requiring a quality makeover or facade re-design of stunning effect.

The product’s colour range is almost limitless. It will not crack or de-bond. It is German construction engineering and science made available from iso-wall.

Edward Balliol – to its former glory. We were tasked with creating a design to showcase the historic features of the building while introducing an efficient food service operation. The result is stunning, and the formerly dormant banquet hall, adjacent to Blackfriars Restaurant, is now a hub of activity for medieval banquets, lectures, parties, weddings, school visits and all manner of corporate events.

We have also worked with sport and leisure venues such as the Motorpoint Arena Sheffield and Harrogate International Centre - one of the UK’s largest exhibition, banqueting and conference centres. In Harrogate, we designed and refurbished the retail outlets in three key areas of the venue, including the fitting of new floors, ceilings, new shop-fitted and fabricated counters, decoration, new equipment, a new prep kitchen, and mechanical and electrical installations.

As a family-run business which began trading in 2007, RDA has a strong family core which influences our professional, friendly and approachable values and company ethos. We like to think that it is this set of values, as much as the quality and diverse experience that exists in the RDA team, that brings us repeat business from a range of valued clients throughout the UK and overseas.

For further information about our projects please contact us: t: 0844 873 4993 e: info@rdalimited.co.uk w: www.rdalimited.co.uk Follow @rdalimited on Twitter

Plumbing for Café Royal’s Refurbished Bathrooms Provided by Geberit The iconic Café Royal on Regent Street has reopened as a luxury five star hotel in the heart of central London. As part of a major refurbishment, grand historic areas have been sensitively restored and 160 contemporary guest rooms, including 49 suites and six signature suites, have been upgraded.

A prestigious project, with guests expecting nothing but the best, making sure essential services are out of sight, mind and ear-shot is of paramount importance; an often tricky task in buildings that are home to multiple bathrooms. Plumbing noise can be a real problem, but with visitors paying upwards of £400 a night for the cheapest rooms, tolerating bathroom disturbances is not an option.

Geberit offered a range of plumbing

Design A Sofa JOHN COCKERILL-WRIGHT started work at the age of fifteen as an apprentice upholsterer.

After attaining City and Guilds in upholstery and soft furnishings, took a further fully technical course and work study.

Continuing for many years as an upholsterer in the high quality factories in Derbyshire, moved to Bournemouth in 1983 to start his own company - "CockerillWright Upholstery" still maintaining the highest quality whether in new bespoke furniture or reupholstery. Aiming to give quality at a reasonable price.

and bathroom solutions, including Duofix frames and flushplates for the bathrooms’ WCs and sustainable HDPE pipe for the rainwater pipes. Key to this project was keeping unwanted noise to a minimum, hence the specification of Geberit Silent-db20 for the soil stacks.

Geberit Silent-db20 pipework comes complete with sound insulation, making it ideal for hotel projects with multiple bathroom users.

Made from polyethylene, a mineral reinforced plastic, Silent- db20 is robust and weighty, effectively reducing natural vibration and the sound it generates, with insulation ribs in the impact zones to further reduce noise. In addition, system pipe brackets for wall fastening decouple the drainage system acoustically from both walls and ceilings, thus preventing a transmission of solid-borne sound.

For further information, call 0800 0778 365 or visit www.geberit.co.uk Design A Sofa With our name change we now encompass our other company - "Upholster Direct" which specialised mainly for the trade for interior designers, antique dealers, pubs, clubs and hotels.

We will continue this work along side the re-upholstery and manufacture of high quality bespoke upholstered furniture.

Design A Sofa offers a unique service. We cover all aspects of upholstery. Choose your fabric from a wide range of designer fabrics, choose your design and interiors to suit your needs and requirements.

With our many years of experience we offer a home service to advise on choice and designs.

Please visit us on www.designasofa.co.uk or contact us on info@designasofa.co.uk or contact John CW on 07825686976.

Mayfair Furniture Clearance Ltd MAYFAIR FURNITURE Clearance Ltd is a specialist trade supplier to the United Kingdom’s leisure and hospitality industries. Supplying chairs, tables, leisure furniture in a wide variety of sizes, styles and colours.

As well as their new contract furniture, Mayfair offer a leading clearance service to the hospitality industry clearing hotel furniture from high end hotels when they decide to refurbish there establishment. This high quality furniture – often bespoke is then lovingly refurbished by Mayfair

and supplied to establishments such as B&B’S and Guesthouses providing them with very high end complete bedroom sets with significant savings.

They offer a modern and fast service including next day delivery, which many furniture suppliers are still lacking, with online ecommerce available, a friendly, helpful and knowledgeable sales team over the phone Mayfair really go the extra mile to provide the best possible service to its customers.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Design a Sofa

Upholstery Manufacturers • • • •

Bespoke furniture made on the premises Traditional and modern designs Contract work undertaken Over 40 years of experience

• Design & Comfort • Visits Can Be Arranged • Built to Last • Excellent Re-upholstery Service

07825 686976 | www.designasofa.co.uk | info@designasofa.co.uk

Design and Refit Urbanise Your LED Lighting LED lighting is evolving fast, and J.G. Harrison & Sons are keen to ensure that we remain at the forefront of developments in order to offer clients the highest quality along with the very latest in technology, trend designs and CO2 emission reductions wherever possible, along with up to 90% reductions in energy consumption.

This season sees vintage industrial lighting as the key trend, whether they are reproductions or genuine finds, they work well in a wide range of interiors, whether used to contrast a minimal scheme or add to an eclectic look.

LoCooker from Barbel

PRINCE CHARLES has tried scrumptious lamb cooked in it…

Some of the UK’s top chefs have road-tested it …

And the Government’s ‘Greenius’ (Green Genius) award has put the stamp of approval on it…

‘It’ is the revolutionary new LoCooker, the energy-efficient, precisetemperature water cooker which is available only through Barbel Trading Co Ltd. The LoCooker is a new concept in cooking with water.

It brings a new approach to cooking a wide range of food, with the emphasis firmly on quality.

It operates by a unique combination of water spray, water vapour and convec-

Surface Concepts

SURFACE CONCEPTS provides high quality, bespoke solid surfaces. From reception desks to bar tops, table tops, wash hand basins, work tops, vanity tops and much more, we can fabricate whatever it is that you require! We specialise in working with Corian, Hi-Macs and Staron materials, however other materials are available on request.

September 2015

Caterer, Licensee & Hotelier

Happily vintage lighting, all the rage in the latest refurbishments, now has a quality LED lamp offering.

Industrial Chic blends the urban edge of utilitarian design with the warmth of aged woods and textures. A typical raw industrial light will be in muted tones, with a cage. Copper and brass lighting is also popular this season for adding a rich metallic accent to a dwelling’s space.

Contact: Harrison Lighting on 01422 363525 pr www.harrisonlighting.co.uk. tion, delivering heat energy into food in a highly efficient way.

It runs using a 13amp plug. It requires no plumbing, and no extraction. It is portable.

The food prepared by the LoCooker has improved flavour, texture and provides extra freedom for chefs at all levels.

The LoCooker will reduce operating costs, and wastage in commercial kitchens.

The LoCooker uses only 1.5 litres of water to cook up to 8 kg of food. It is truly ‘Green’, with no hidden installation or running costs. It has precise temperature control from 35°C to 95°C. As well as being ideal for any professional kitchen, it is also a useful tool for field catering, and pop-up kitchens.

The LoCooker is UK designed and manufactured.

To book your free, no obligation trial please contact us via email at info@barbel.net, call us on 01629 705110 or visit the website at www.barbel.net Solid surfaces are a very high standard of material that can withstand the harsh every day use within a bar, restaurant or other business and even if any damage were to occur, they are easily repairable and we are always available to give your surface a repolish if required.

Each brand of material have over 80 colours in their range so we are sure that you will be able to create the perfect look for your home or business.

We are based in central Scotland and can cover all of Scotland and the islands and the North of England.

Give us a call and one of our friendly team members will be happy to have a chat with you about your requirements.

Phone: 01555 890335 or 07836 706667 Email: info@surfaceconcepts.co.uk

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Fowler Penfold

FOWLER PENFOLD is a trading arm of AOne Insurance Group which is a top 75 UK insurance brokerage and absolutely dedicated to making sure our clients get precisely the protection they need.

We offer a full service range

Property and Professional of personal and commercial risk management from six UK regional offices and our headquarters in Ringwood, Hampshire with specialist divisions run by experts in their fields to provide the high quality personal service that has been our touchstone for more than 20 years.

By taking the time to properly understand your needs and combining local knowledge with our hard-earned reputation within the industry we are able to offer custom policies to reduce risk and cost that you won’t find elsewhere.

For a quotation or consultation with a us call Rebecca on 01425 486533 or email rebecca.hills@aoig.co.uk

The Rose & Crown, High St, Worton, Wiltshire on the Market A FREEHOLD INN has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :- The Rose & Crown, High St, Worton, Wiltshire This delightful and characterful Freehold village Inn has a wonderful location within the stunning and very affluent Wiltshire village of Worton. This charming village is situated within 4 miles of Devizes, an historic market town with a colourful medieval past.

This pleasant business consists of a Lounge Bar/Dining Area (circa 40), Restaurant (circa 24), Function

The Taxman Doesn’t Have to Win IN THESE past few years of difficulty for the catering trade, one factor has remained constant. HM Revenue & Customs enquiries, compliance checks, etc – generally known as tax investigations – have continued to be directed at pubs, restaurants and cafes. The Revenue knows that, even in these days of credit and debit cards, they remain predominantly cash businesses. And in the taxman’s eyes, where there’s cash there’s potential for fiddling.

So you may like to know where help can be found. This week, we spoke to Ken Anderson. Ken is a chartered accountant, with many years of experience in catering. He is based near derby, but covers the whole country. He was formerly a

ANDREW GREENWOOD BUSINESS TRANSFER AGENT COFFEE SHOP & LICENSED TAPAS BAR, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering an authentic Spanish menu but suitable for many styles of cuisine. Furnished in a rustic style with seating for 22 & courtyard seating for 36. T/O £80,000 p.a. (not VAT reg). GP 65%. Open 10 am to 4 pm/5 pm. Closed Sunday. NB. Lic til 11 pm. SCOPE. New lease avail at £12,000 p.a. + VAT. – OIRO £50,000 + S.A.V. (Ref. C.3620) LOCK-UP FAST FOOD RESTAURANT & TAKE AWAY, CLOSE TO UNI BLDGS, CITY CENTRE, SOUTHAMPTON. Fronting busy main road with car park to rear, en route from station to football ground. Offering a fried chicken & burger style menu. Det. bldg recently fitted out at a cost of approx. £110,000 (not verified). Grnd flr seats 20 with adj well equipped L-shaped service & take away counter. First flr restaurant seats 46. Useful LG flr store rm & office. 3 parking spaces. Term time T/O between £4/£5,000 pw – mostly eat in. 5 yr lease from Aug 2014 at current rental of £18,000 p.a.x. – OIRO £100,000 + S.A.V. (Ref. C.3618) DAYTIME FISH & CHIPS TAKE AWAY WITH ADJ. 56 COVER LIC. RESTAURANT, JUST OFF MULTIPLE SHOPPING THORO’FARE, RESI OUTSKIRTS OF SOUTHAMPTON. Retirement sale – same hands 29 yrs. Eye-catching take away with sep in/out doors, includes a 5-pan Mallison island range. Adj. simply furnished restaurant has 14 tables with seating for 56. Traditional fish & chip shop menu. T/O £4,000 p.w. (80% take away). Accts avail. Scope for later opening as closed at 6.30 pm most eves & not open Sunday. New lease, length negotiable, at initial rental of £12,000 p.a.x. – OIRO £89,500 + S.A.V. (Ref. C.3617) HIGH TURNOVER RESTAURANT WITH FULL ON-LIC, FRONTING BUSY ‘A’ RD WITH VIEWS ACROSS OPEN FOREST, OUTSKIRTS OF NEW FOREST VILLAGE, HAMPSHIRE. Character prop circa 1900. Tastefully furnished 105 cover restaurant with adj. 30-seat cocktail bar, S&W facing alfresco seating for 80. Lge superbly fitted kitchen with extensive inventory. Trade gdn. 42 space car park with lge free car park nearby. Owners/staff accom comprises 2 more or less S/C 1 dble bed flats & in addition 3 staff bedrms, etc. Retirement sale – same hands 19 years. Ave gross takings £23,000 pw. Accts avail soon to record T/O of approx. £1,000,000 (ex VAT). GP 70%. Scope to open Mon & for afternoon & later evening opening. New lease at initial rental of £75,000 p.a.x. – OIRO £400,000 + S.A.V. (Ref. C.3602)

www.andrewgreenwood.com

romsey (01794) 522228

Room/Skittle Alley (circa 50) and a wonderful trade garden to the side (circa 50).

To complete the business is a large commercial catering kitchen, car park and 3 bedroom living accommodation.

Marc Blackford of Guy Simmonds said ‘This property offers a traditional Wiltshire Village Inn with a locals bar, dining area, large car park and excellent gardens, all you require for a quality freehold village Inn’.

Asking Price £275,000 + vat.

Freehold. Turnover for y/e 11/13 was approx. £136,000 (inc vat). Trade Split circa 40% Food and 60% Wet. Contact the Sales Agent, Guy Simmonds, on 01332 865112. general accountant, specializing in pubs and catering outlets.

For the past 15 years he has specialized in defending taxpayers under investigation by HMRC. Ken agrees that your normal accountant is generally well qualified, and supremely competent. However, he insists that this particular area is one for the specialist, He will invariably work with your accountant’s full approval and co-operation, and that of the insurer, if you are in an insurance scheme covering professional fees or such matters. Many accountants, he maintains, are secretly relieved to hand their clients’ investigations over to him.

So, if you are in this unhappy position, why not give him a call. We found him very friendly and approachable, and his success rate in these areas could make it one of the best calls you have ever made.

Contact Ken Anderson at Tax Investigation Services on 01332 799815, email help@taxtis.co.uk or visit www.taxtis.co.uk

FOR ACCOUNTING SERVICES

TELEPHONE 0 2 0 8 6 7 3 2 25 5 TAX

PAYE

ACCOUNTS

VAT

10 Tips When Considering Alternative Funding

ALTERNATIVE FUNDING was virtually unheard of before 2007 but then Lehman Bros fell over and the world changed. But small British businesses kept on trading, kept on cutting hair, servicing cars, selling beer and wine and doggedly kept their retail premises open.

From late 2008 and well into 2010 the crowd funding & peer-to-peer lending industry started. New banks opened their doors to the SME sector. Specialist Invoice discounters appeared and cash advance was created. The alternative funders had arrived. Nowadays, traditional banks are never going to take a corner shop to a national high street chain, providing every conceivable financial service along the way but there are alternatives and here our some tips if you are considering this way forward.

1. Be aware that your bank is not your only option when you need a loan and that you shouldn’t give up if they say no.

2. Don’t be shy in asking for help and advice. If your bank can’t help then ask what alternatives it can recommend. Ask around, as you never know where a supplier or fellow business owner might have got their finance.

3. Be brave and get educated about what is out there. The names of the new alternative sources of funding sound unfamiliar but that doesn’t mean they are not bone fide. Challenger Banks, Business or Merchant Cash Advance providers, peer-topeer lenders, crowd funding, specialist invoice discounters and the like are keen to help well-run businesses and you should be speaking to them and learning how they work.

4. Use common sense – you need to be comfortable with who you are dealing with so check that you are talking to lenders that are either regulated by the FCA or affiliated to a regulated entity.

Some types of finance are not regulated

but still check the company is well known and has a good reputation or that a broker is a member of a regulated body like the NACFB. 5. As far as is possible try and compare at least two sources of finance, their rates, fee structures and generally try and gauge with whom you would like to work.

6. If considering the cash advance option, which lets you raise finance against your future credit and debit card receipts, then it works best if you are looking to quickly secure shortterm unsecured finance for something that is expected to boost the strength of your business such as refurbishment, expansion, the purchase of additional stock or advertising.

7. Plan ahead and don’t leave raising finance until the very last minute. If you have a healthy history of credit and debit card transactions and there is no reason why the future shouldn’t be the same, then some cash advance providers can make a decision in as little as 5 to 10 days but many others need a lot longer.

8. When approaching a new lender, make sure you are absolutely clear as to why you want the money and how you are going to pay it back.

9. If worried that an option like cash advance seems expensive at first glance, remember that there are no hidden fees, legal fees or valuation costs to consider. Repayment is against a daily percentage of the businesses card takings so when takings are down you pay less and vice versa. In other words the repayment cycle follows your cash flow.

10.Most importantly, don’t give up on your dream just because the bank won’t support you.

There is alternative help out there.

Richard Morley, Director of European Development at Liquid Finance Partners Limited 0845 600 3573 www.liquidfinance.co.uk See the advert on page 13 for details.

The Hospitality Business Mentor from The Bowden Group DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses.

Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include:

• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary positions.

• Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him.

Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk

THE WEST COUNTRY SPECIALISTS

A comprehensive, specialised service whether you are starting up or run an established business

H D BUSINESS SERVICES LTD enquiries@hudsondeane.co.uk www.hudsondeane.co.uk

Tax Investigation Services • HMRC enquiries, compliance checks, investigations etc • I am a specialist in the defence of publicans and caterers • Years of experience in the hotel, restaurant and licensed trade

Call Ken on 01332 799815 Or email: help@taxtis.co.uk

SIDMOUTH, EAST DEVON

SIDMOUTH, EAST DEVON

TIVERTON, MID DEVON

Attractive Licensed Cafe & Bistro Regency Coastal Resort Town Dining Areas (56+), Terrace (12) Potential for Evening Opening Must be Viewed

Daytime Town Centre Coffee Shop Lucrative Coastal Town Trading Position Main Cafe Seating Area (34+) Daytime Trading Easy Menu Scope to Increase Trade

Spacious Riverside Guest House Prominent Landmark Position Guest Lounge, Bar & Dining Rooms 10 Letting Rooms. 2 Bedroom Private Riverside Gardens & Patio Area

LH £139,950

2021

EXETER, DEVON Highly Profitable City Fish & Chip Shop Sought After Landmark Position Customer Servery & Seating Area Exceptional & Increasing Profits Rare Opportunity. Must be Viewed

LH £165,000

2023

LH £85,000

2020

FH OIRO £425,000

5955

MOBILE PIZZA CATERING BUSINESS

EXETER, DEVON

Branded Vauxhall Movano Van

Restaurant in Prime City Location Main Restaurant Area (50+) Commercial Catering Kitchen 3 Bedroom Private Accommodation Net Profits in Excess of £55,000

Custom Built Teardrop Trailer Pod Fully Equipped & Fully Relocatable Events & Bookings Until 2016

£35,000

2028

LH £125,000

2029C

DARTMOOR NATIONAL PARK, DEVON

TOPSHAM, DEVON

CORNWALL

Character FREE OF TIE Moorland Inn Prominent Roadside Trading Location Bar & Restaurant Areas (56) Superior 3 Bedroom Owners Accom Lawned Beer Garden (90+), Parking

High Quality Award Winning Restaurant Affluent Sought After Location Intimate 32 Cover Dining Areas Impressive 3 Bed Accommodation Highly Profitable Evenings Only

Detached Village Inn Bar (30+), Restaurant Area (30), Games Rm 3 Well Appointed En-Suite Letting Rooms Owners Accom, Trade Garden & Car Park Currently 90% Wet. FREE OF TIE.

LH: OFFERS ON £39,950

4672

LH £145,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2024

LH £10,000

4550L

01392 201262 www.stonesmith.co.uk

Property and Professional

September 2015

Caterer, Licensee & Hotelier

Business Owners Must Not Take The Challenge Presented By Payroll Data Lightly MANY OF the country’s 1.8 million small employers approaching their pensions auto-enrolment staging dates are in danger of missing deadlines by underestimating the amount of data needed to complete the process, warns Lighthouse Group, one of the UK’s leading financial advisers.

Tens of thousands of food and beverage SMEs and micro employers are now starting to grapple with the complexities of employer pension schemes for the first time. The Pensions Regulator recently stated that only 29 per cent of those staging in 2016 were fully aware of their date and only 46 per cent of those staging in 2017 were aware of their responsibilities.

Pensions expert Roger Sanders, OBE, cautions business owners to familiarise themselves with the requirements and assess their business as soon as possible, even if their staging date is two years away. Roger is Managing Director of Lighthouse Group Employee Benefit, which is helping SMEs across the country meet their enrolment requirements.

“Employers’ auto-enrolment duties go far beyond setting up a pension scheme and enrolling staff in it,” he said. “They must assess their workforce, work out who to enrol and decide how much they and their employees will contribute.

They also need to keep records of all this information, together with any changes, all of which represents a significant amount of work for smaller employers.

“However, we are finding many businesses in food and beverages lack the accurate, up-to-date information on employees vital to completing enrolment smoothly. Firms that leave their enrolment preparation too late will be in for a shock when they discover years of payroll and employee data needs to be sorted before they can properly begin.”

Lighthouse advises that employers who use a payroll

Are You Focused?

35 years ago, I stood on Lambeth Bridge & threw my briefcase in the Thames saying 'never again will I work conventionally. At the time I was MD of 3 companies, part of a large group, but I couldn't stand the politics. That was on a Thursday, the following day I went to my 3 offices & said goodbye to all my staff & put my car keys in the postbox of the group head office & caught

bureau should ask whether their systems and software are geared up to deal with auto-enrolment, assessing if they can extract needed information easily, in a suitable format, and on a regular basis.

A payroll bureau generally holds information such as an employee’s full name, their salary or wages and National Insurance number, but may not have the employee’s address and other contact details such as email, which is often held by the employer. However, under auto-enrolment all this information needs to be brought together each time an employee is paid, whether monthly, fortnightly or weekly.

SMEs should begin the process at least six months before their staging date, starting with checking what data their payroll function holds and how to export it, as well as what information is missing and must be tracked down. At three months before the staging date, businesses must have a process to collate all the information needed in a suitable format and on a timely basis. Data must be in a standardised format and should cover all employees, even if they will not be enrolled automatically.

Roger adds: “The data challenge doesn’t end once everything is in place. Businesses also need to run a data check for every pay period, to verify employees’ eligibility criteria, new joiners and contribution levels. This will ensure that any employees who become eligible later are enrolled, for instance because their earnings have increased or they have reached the age of 22.

“Automating as much of the data gathering, collating and transmissions as possible will significantly lower both the margin for error and the overall cost to the business.

Choosing a pension provider that offers locally-based support in person as well as from an administrative centre will also make all the difference. While there may be a small additional cost, being able to concentrate on running their business while knowing they are meeting the requirements, and are therefore unlikely to be fined, can make it worth every penny for SME owners.”

the train home.

The following day I went to Italy for 2 weeks & on the first day back, I saw a Midland Bank Manager, told him what I'd done & he said "despite the fact you're young, you've had a lot of experience in running companies, I think you can help some of my customers".

So for 35 years, I've been helping companies & it took me years to work out the 1 reason why a business makes money is the same reason why a business makes money: FOCUS. Focus just on your skill, you'll never make money. Focus on profit & you'll make money.

Reader enquiries - Tel: 01202 551193, email: office@markliddle.com or visit www.markliddle.com

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

37

38

Caterer, Licensee & Hotelier

Property and Professional

September 2015

Catering Business for Sale, West Berkshire. T/O £250k, OIR £79,000 BUSINESS LUNCH Express is a well established outside catering business, catering for a big list of corporate clients in the affluent West Berkshire location where Vodafone has it’s headquarters.

The company has been trading for 12 years and is owner run by a former chef caterer with a team of 5 part time staff. The business operates from high quality furbished leasehold premises with a 5 star hygiene certificate. The business also operates a walk in morning and lunch snack bar from the premises serving local office

staff and trades people.

I started the business from scratch after deciding I didn’t want to work in London for a large contract caterer any more. The business took off straight away and within weeks I was employing new staff. It was hard work to begin with as I was the main cook and food preparation person however I soon had trained staff to work for me and although I am still am very much hands on, I believe that is why the business has been successful and has a great reputation.

If you are interested in buying the business or finding out more please telephone 07881 588 025

The Shipwrights Arms, Shaldon is Let by Bettesworths LICENSED PROPERTY Agents, Bettesworths are delighted to confirm the recent letting of the Shipwrights Arms at Shaldon, South Devon on behalf of clients, The Wellington Pub Company.

The Shipwrights Arms is located in an attractive village being close to the river Teign with two trade areas, good sized commercial kitchen and owners accommodation, with the benefit of a walled beer garden to the rear. The pub is situated close to the centre of this affluent riverside village of Shaldon which is a hugely popular place to live and visit.

The Shipwrights Arms has been

operating as a traditional wet led licensed premises with about 10% of the turnover coming from food which allows the new owner huge scope. Bettesworths have been marketing the business on a new fully repairing and insuring 20 year Lease on a free of tie basis. The advised turnover to April 2015 was £128,000 ex VAT. The Shipwrights has been let to Ray Knight, a local operator who previously ran the Sandy Park Inn at Sandy Park near Chagford. Ray and his partner Julie have plenty of experience in the trade and are looking to tap into the full potential of this rather special pub.

For further information call Bettesworths on 01803 212142 or visit www.bettesworths.co.uk

Popular and Established Fully Relocatable Wood Fired Pizza Mobile Catering Business

A MOST unique opportunity to purchase this fully equipped mobile outside catering van and pod. Although based in South Devon, the business is fully relocatable and is now being offered for sale through licensed and leisure specialists, Stonesmith of Exeter.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Thinking of selling?

Regional Specialists National Exposure

GUIDE RENT: £30,000 PA

W! NE

PRICE: £350,000

W! NE

PRICE: £59,950

• An Attractive and Spacious Inn Situated in the Centre of the Village • Previously Popular and Well Supported but Currently Closed • Ideal Opportunity for Owner/Occupiers to Resurrect this Popular Pub • Three En Suite Letting Rooms, with Owners Apartment • Main Bar with Three Separate Trade Areas • New 20 Year Free of Tie Lease

• Lovely Grade II Listed Thatched Devon Inn • Beautiful Building with a Retro Interior Design • Fully Equipped Commercial Kitchen (Rebuilt and Newly Equipped 2012) • Self Contained 3 Bed Owners Accommodation, Separate 4 Bed Bunkhouse • Very Strong Business. T/O YE March 2015 £417,000 ex VAT

DEVON/CORNWALL BORDER

ST NEOT, CORNWALL

W! NE

REF: 2100

THORVERTON, DEVON

• Lovely Traditional Wet Led Pub Situated in a Most Sought after Village • Character Lounge Bar with Open Fireplace & Snug • Skittle Alley/Function Room • Well Presented Owners Accommodation with 4 Bedrooms • Outside Seating Area and Smoking Shelter

FREEHOLD

REF: 1937

TAVISTOCK, DEVON

• A Well Established Restaurant Situated in a First Class Location • Smartly Decorated Premises Comfortably Seating 44 Over 2 Trade Areas • Fully Equipped Commercial Kitchen • Superb Family Accommodation • Large Private Garden

LEASEHOLD

REF: 2198

PRICE GUIDE: £670,000

FREEHOLD

POLPERRO, CORNWALL

• Stunning and Deceptively Large Character Property • Great Location in Stunning Cornish Tourist Resort • Character Bar Area, Boathouse & Snug (75+ covers) • 7 Beautifully Presented, Completely Refurbished En-Suite Letting Rooms • Projected T/O to Sept 2015 £244,000 ex VAT

W! NE

PRICE £475,000

FREEHOLD

OKEHAMPTON, DEVON

FREEHOLD

LEASEHOLD

REF: 847

REF: 2197

BRIXHAM, DEVON

TORQUAY, DEVON

• Smartly Decorated and Well Equipped Licensed Restaurant • Located in the Heart of Brixham with Harbour Views • First Floor Licensed Restaurant with Covers for 34 • Well Run Business Operating 10 Months of the Year

• Prime Location Near Torquay Harbour • Successful and Profitable Business • Potential to Increase Trade • Tex Mex Theme, 84 Covers • Separate Owners Accommodation • New Lease Available

PRICE: £99,950

REF:2034

• Well Established & Hugely Successful Restaurant • American Diner Themed Trade Area with Seating for 28 • Currently Trading Daytimes only with Scope to Increase into Evenings • Self-Contained 2/3 Bedroom Accommodation • Alternatively Available Leasehold £30,000 Ingoing Premium

W! NE

PRICE: £260,000

REF: 1824

PRICE: £47,950

LEASEHOLD

01803 212142 www.bettesworths.co.uk

REF: 1784

Piccolo Pizza Co is a popular and well established mobile wood fired pizza business operation run on a lifestyle basis, catering for a wide range of events including weddings, birthdays, corporate events, festivals,

caravan sites and many more and with forward bookings for the remainder of 2015 and for 2016. Our clients would like to retire and are therefore offering this business for sale with the offer of full handover and training if required.

Included in the sale are a branded Vauxhall Movano 2.5 diesel van together with a separate custom built teardrop trailer pod. Both have inbuilt wood fired pizza ovens and come fully equipped.

The business is being offered for sale at £35,000 and details can be downloaded from the web site www.stonesmith.co.uk and viewings arranged by calling 01392 201262

September 2015

Caterer, Licensee & Hotelier

39

LivingSocial Has Released Its 2015 Report Into Local Restaurants Unwelcome Guests Pose New Threat to Hospitality Industry LOCAL DISCOVERY engine LivingSocial UK & IE has released its 2015 report into local restaurants across the UK and Ireland.

Questioning diners across 16 cities on a range of topics from restaurant choice and alcohol consumption, to tipping and average spend, the report offers in-depth insight into diners’ attitudes and behaviours.

Key findings include the average price diners expect to pay for a restaurant main course is £12.04, the nation’s average tip is just 5.5% of the bill and the availability of deals and offers is more important than reviews when it comes to choosing a restaurant.

Prices diners are willing to pay vary from cuisine to cuisine, with people willing to shell out most for seafood, followed by French dining, while Vietnamese was what diners are least willing to spend on.

Price ranks as the most important factor when picking restaurants, with 70.5% of diners saying it influences their decision, followed by personal recommendations (41.8%), availability of deals or offers (41.4%) and the ability to book a table over the phone (40.3%). One in five favour the ability to book online or via a mobile app. Diners in Leeds (43.4%) read the most reviews, while those in Nottingham (58.1%) make the most of discounts.

Diners rely on a variety of factors when deciding whether, and how much, to tip. The report suggests friendly service (66.7%) eclipses food quality (63%) in importance, and one in twenty diners say that they tip regardless of their dining experience.

Swing Low to Peeks Peeks, one of the country’s biggest party supply companies, believes the upcoming Rugby World Cup will give a huge boost to British business.

With the tournament being held in England and games kicking off at 8pm it promises to galvanise the home nations.

Peeks, based in Christchurch, Dorset, is already distributing its products to pubs, bars, rugby clubs and hotels which are showing the games.

According to an economic impact study, the tournament is expected to generate up to £2.2 billion of output into the economy and add up to £982m of value to national GDP. There are likely to be over 40,000 jobs supported by the World Cup and the 11 host cities will see an influx of visitors.

The study, undertaken by EY on behalf of the organising committee for Rugby

The common perception that a 10% tip is the norm is dispelled by the report – the national average is actually 5.5%.

Diners in Edinburgh are the most generous towards restaurant staff but still only tend to add 8.8% to the bill, almost double those in Nottingham (4.5%).

The report also reveals attitudes towards drinking alcohol in restaurants. 50.9% of men drink alcohol always or most of the time, compared to just 39.5% of women. Restaurantgoers in Belfast (61.1%) are most likely to opt for an alcoholic beverage, with people in Southampton (25.7%) drinking the least.

When it comes to our favourite foods, Indian (21.2%) and Chinese (20.8%) meals out are the most popular, while traditional British cuisine2 ranked third, with 18.5% noting it as their favourite. Analysing the gender split revealed that Italian is more popular with women (21.3%), while British meals are more popular with men (21.7%).

While the cuisines above are readily available throughout the UK and Ireland, the report reveals that the restaurants diners consider to be lacking are Brazilian (45.1%), Vietnamese (44%) and Caribbean (42%). Edinburgh, Leeds and Sheffield showed a strong demand for Greek eateries, while in the south, in Cardiff, Bristol, Southampton and London, demand is high for Japanese cuisine.

HOTELS AND restaurants are being warned to be on the lookout for unwelcome guests.

Pest experts say a new generation of tropical ants, some of which were unknown in the UK until relatively recently, are now establishing significant colonies in several areas of the country.

Multiple-occupancy buildings such as hotels create ideal living conditions for the insects which will also head to areas where food is prepared.

Species such as pharoah and argentine ants have been in the UK for decades, but others including ghost, crazy and big-headed ants have emerged from all over the world to pose a risk to public health.

Some will bite or sting and they can carry a wide range of disease organisms such as streptococcus, which causes infections. They can also contract salmonella, which makes them particularly dangerous if they contaminate food.

Pest control companies have reported a significant increase in the number of infestations in Britain in the last few years.

The trend is being blamed on the continuing growth of world trade along with the increasing popularity of multioccupancy buildings such as flats and tower blocks, which provide perfect conditions for the insects.

Pest control expert David Cross said: “Species like these were once contained to their own parts of the world, but they now seem to be on something of a world tour.

“The population of tropical ants is this country is certainly growing all the time and we’re now seeing many more problems with colonies of certain species than we have witnessed in the past.

“Most arrive here via container ships from different parts of the world either in food or perhaps soft furnishings.

“Others are brought in by people who travel abroad and

come back with a queen in their luggage.

“And once they’re established, they become ever more prevalent.”

Mr Cross, of independent register BASIS PROMPT, says hotels provide ideal living conditions for the insects, which need constant warmth to survive.

He added: “Most tropical ants can’t live outside, but they can thrive in places where heating is on all the time.

“Areas around heated water pipes in particular create an ideal environment and they’ll often be found foraging for protein or sugars around bins or behind fridges – they’ll generally head to areas where food is manufactured or prepared.”

Colonies of some tropical ants can contain up to 200 queens – a fact which makes treatment of an infestation particularly difficult.

Mr Cross added: “Colonies native to Britain such as the black garden ant typically have one queen, which makes infestations relatively easy to eradicate.

“But many of the tropical species we’re seeing in this country now have multiple queens. If a nest is disturbed, some of the queens set up another colony in a different part of the building.

“People could end spreading the problem, rather than removing it, so treatment is specialised and proper control techniques must be used – it’s a job for the experts.”

Hoteliers are being urged to employ a member of BASIS PROMPT – a professional register providing independent proof of pest control credentials.

Rob Simpson, managing director of the scheme, said: “Our members are all fully-trained experts who are obliged to stay up to date with the latest products, techniques and legislation.

“They’ll give the best advice as well as provide safe, effective and legal treatment to remove tropical ants and every other pest infestation.”

B&Bs The Most Expensive Small Businesses World Cup 2015, also showed that there will be more international visitors than for any previous tournament.

Peeks has been supplying party products for almost 70 years and for the Rugby World Cup since the inaugural tournament in 1987.

Managing Director Nick Peek said: “I really think this world cup will be a huge event. There has been no major football tournament this summer and with the home nations all involved there is likely to be massive interest.

“We have a full range of products for all the home nations but also flags and bunting of all countries taking part. Our party packs have everything you need to help build up interest before games.

“Already pubcos and hotels are ordering from us in preparation and by time the time the first ball is kicked the anticipation will be electric.

“Feedback we have had shows that pubs, hotels, clubs and individuals are going to get behind the event in a big way.”

The tournament runs between September 18 and October 31. www.peeks.co.uk

NEW RESEARCH from small business insurer, Direct Line for Business, reveals that B&Bs are the most expensive type of small company to purchase. When using a valuation model based on multiples of turnover, B&Bs are consistently ranked the most expensive.

Analysis of small businesses for sale in the UK reveals that on average, for every £1 of turnover generated, B&Bs have a purchase valuation of t £4.491. The second most expensive small businesses were care homes with a sale valuation of £2.56 per £1 of turnover generated followed by nurseries which have a valuation of £1.91 per £1 of turnover. The average small business on sale in the UK is valued at £1.74 for every £1 of turnover generated.

Industry sectors with the lowest sale valuations compared to business turnover are Internet-based businesses and service businesses, which can be picked up for £0.51 and £0.81 per £1 of turnover respectively.

Top three most expensive businesses based on valuation price to turnover Price to Turnover Business type B&Bs 4.49 Care homes 2.56 Nurseries 1.91 Top three least expensive businesses based on valuation price to turnover Business type Price to Turnover

Internet businesses Service businesses Pubs

0.51 0.81 0.96 Source: Direct Line for Business B&Bs, care homes and nurseries top the table as they will normally mean that the buyer is also purchasing a valuable asset in the form of a property and/or land with the business purchase. Alternatively, purchasing an internet business will normally involve the transferring of intellectual property, which at the small business stage does not hold as much value as physical assets.

Nick Breton, head of Direct Line for Business said: “Small businesses are the lifeblood of the UK’s economy and it’s great to see that in many sectors there are deals to be had.

People looking to become their own boss or invest in a business can purchase an existing enterprise with a proven revenue stream and customer base.

“However, whilst turnover is a positive marker it isn’t the whole story. Current and future profitability need to be thought about when assessing the potential value of a business as well as the assets that come with the business.

There are many different models for valuing a business so it is important potential purchasers analyse the valuation price using a range of metrics. As such, ensure that you have undertaken thorough due diligence and recognise that you are not just taking on a business, you are potentially taking on staff, stock and property, and as such all of this needs to be protected.”

Free Trial Month * Free Setup * Free Training * Support Included * Rolling Monthly Contract

The Simple and Sophisticated Hotel Booking Software The new CaterBook is an all in one system, combining reception desk software, website booking engine, its own built-in channel manager and works with a growing number of Point of Sale systems.

Reception Desk Software 4 Cloud based – works on PC, Mac, iPad, Android 4 Multiple concurrent staff access with activity logging at no additional cost 4 Sell rooms as multiple “Room Types”, group adjacent rooms together as a suite 4 Create rate groups exclusively for corporate partners 4 Reservations confirmed by email 4 Vary pricing by occupancy, day of the week, duration of stay and season 4 Up sell with add-on items, like flowers, chocolates etc 4 Print guest registration forms, invoices, parking permits 4 PCI Accredited Secure Website Booking Engine 4 Responsive and highly customisable to match the look of your website 4 Configure variable deposit rules 4 Works with payment gateways to charge deposit in real time at the point of booking 4 Offer multiple rateplans per room type - eg Bed and Breakfast, Room Only 4 Supports true last minute and early bird pricing 4 Create online discount codes to generate new and repeat business 4 Commission free Channel Manager 4 Built in Channel manager, not a 3rd party add on 4 Automatically update Rates and Inventory across all your OTA’s 4 Download bookings automatically to the calendar 4 Link with Booking.com, Laterooms, Expedia, TripAdvisor, eBookers and others EPOS Links 4 Post food and drink items directly to your guest’s room from your till system.

Compatible with EPOS Now, ICR Touch, Casio, Vectron, WaiterPOS, Fidelity GPOS, Quantum and others Contact Us To arrange a free trial, product demonstration or if you have any questions, please:

Call Us on 01840 298299 Email Us at info@caterbook.com Visit Our Website www.caterbook.com