CLH News #181 October 2015

THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR

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COPING WITH THE NEW £7.20ph LIVING WAGE From April 2016, all Hotel, Restaurant and Pub businesses will have to pay any staff members who are over 25 years old the new “Living Wage” which starts at £7.20ph!!!

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Liberal Democrats Back a Cut in Tourism VAT The party adopted the new policy to reduce VAT on visitor accommodation and attractions at its annual policy-making conference in Bournemouth in September. Tim Farron MP, the leader of the Liberal Democrats, said after the decision: “Local hotels, B&Bs and tourist attractions are the backbone of our economy and I think they need more help and support. I would like the Government to reduce VAT for tourist attractions and accommodation to boost UK exports, create more jobs and support our local economy.”

Eluned Parrott AM, the Welsh Liberal Democrat Shadow Economy Minister, said: “Tourism accounts for 10 per cent of our economy and employs three million people, with nearly half of those jobs taken up by young people. But we have some of the higher VAT laws in Europe, with the vast majority of EU countries having already lowered the tax on the industry. If we want to boost tourism, create more jobs and continue to showcase the best of Britain, it’s time we gave the sector a helping hand.”

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THE LIBERAL Democrats have become the first main political party to call for a cut in the rate of VAT on domestic tourism from 20% to 5%, which if adopted nationally would create 123,000 jobs and £4 billion of extra revenues for the Exchequer over 10 years.

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motion said: “This policy will level the uneven playing field, help small businesses, grow the economy and create jobs over time whilst delivering a net benefit to HM Treasury, and it’s popular too. It’s a win, win win.”

Cllr Keith Aspden, Liberal Democrat Deputy Leader of City of York Council who attended the debate, commented: "Tourism is hugely important to York and supports 19,000 jobs across the city. This 15% cut would be a real boost to local hotels and attractions, particularly smaller businesses in the sector. A VAT cut would show that that the Government is supporting the local tourism sector and sending out a message to international visitors that the UK is open for business. Crucially, the policy would be fiscally responsible. The aim is that it would be financially neutral in the long-term with a tax cut offset by increased growth in the sector. I hope that the Government will support this policy in the coming months."

The Campaign to Cut Tourism VAT is supported by over 125 MPs from across the political spectrum. An All Party Parliamentary Group for the Visitor Economy has been established and is co-chaired by Nigel Huddleston MP (Conservative) and Margaret Ritchie MP (SDLP).

The aim of the group is to enhance the local economy by promoting measures and incentives, including a reduction of VAT on tourism, which would increase visitor numbers and investment in all parts of the UK. The UK has the second highest rate of VAT on hotel accommodation in the European Union and is one of only three EU member states that have not reduced VAT on accommodation and attractions.

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Caterer, Licensee & Hotelier

Editor's Viewpoint

October 2015

FINALLY, A political party has come off the fence and stated that they support a cut in hospitality VAT. Long overdue, and whilst welcome it does beg the question, why did you not support it when you were in coalition government for five years?

Whether this is posturing remains to be seen, as I say I am very supportive and as readers are well aware we have been campaigning for this EDITOR reduction for over 10 years. During that time we have joined with two leading campaign groups, started a petition, signed petitions and have written to MPs. The evidence is plain to see, and has been for several years, and yet now four months after being voted out of office the policy is being embraced.

25 of the 28 member states in Europe have cut VAT on accommodation and attractions. Personally, I would extend that further to dining out that we must recognise “one step at a time.”

These are the basic facts which were the same basic facts when the Lib Dems were in coalition nothing has changed. They were as relevant then as they are now: a) The campaign to cut VAT on tourist accommodation and attractions from 20% to 5% which is supported by the British Hospitality Association; the British Association of Leisure Parks, Piers and Attractions; Merlin Entertainments Group; Butlins and many others. b) That the UK Government can set VAT at either 20% or 5% under EU regulations. c) That the UK is the seventh largest international tourism destination, ranked by visitor expenditure and numbers. d) In 2013, tourism accounted for 9% of UK GDP (£127 billion) and more than 3.1 million jobs, making tourism the UK's sixth largest export earner. e) The World Economic Forum places Britain in 140th place for price competitiveness for tourism, out of 141 countries. f) 44% of people employed in the sector are less than 30 years old. g) The UK has the second highest rate of VAT on hotel accommodation in the EU h) 25 of 28 EU member states have lowered VAT on tourist accommodation and attractions. i) In 2009, France cut VAT on meals in restaurants from 19.6% to 5.5%, creating 28,200 jobs and saving 15,000 businesses. j) Ireland's cut in VAT on tourism from 13% to 9% "appears to have met its original aims of driving employment and stimulating activity in the sector, at a lower cost than originally estimated" according to a Failte Ireland/Deloitte analysis. k) A 15% cut in tourism VAT could become revenue-neutral and result in an increased tax take of £3.9 billion over 10 years, delivering a £4 billion boost per year to the gross domestic product, according to research by Nevin Associates.

The greatest puzzle is not only why the Lib Dems failed to recognise this whilst in office, but why the government today and the opposition are not calling for VAT reform in this sector. Surely they must have researched, surely they must have observed the success of the countries.

So, once again I urge if you are not signed up for the campaign, please do!

Peter Adams

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

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October 2015

120,000 Hoteliers Receive Five Times More Clicks by Using trivago Hotel Manager trivago, the world's largest hotel metasearch, has announced the global relaunch of its free trivago Hotel Manager (tHM) platform. Over 120,000 hoteliers use trivago Hotel Manager to build a unique profile in order to rank higher and receive five times more clicks on average than those who don’t have a profile.

Registered, top-ranked hotels receive 35% of their bookings through trivago.

“We were impressed when we found out that registered, top-ranked hotels receive 35% of their bookings through trivago. This illustrates the significance of our platform to hotel owners and marketeers and delivers tangible results to hoteliers’ businesses,” says Johannes Thomas, Managing Director and Head of Hotel Relations at trivago. trivago receives the hotels’ content from Online Travel Agents who want to advertise hotels on the world’s leading hotel metasearch. However, profiles are not always up-to-date or complete. “And that’s where the hotelier comes in. We see hoteliers as the most valuable source of our information for their hotels. They know best what they are good at and we want to present those insights to our users. A unique and up-to-date hotel profile results in more clicks from travellers, which positively influences their ranking on trivago as well,“ Thomas added.

Data shows that hotels using trivago Hotel Manager are seeing an average increase of more than five times more clicks (467%) to their properties than hotels who leave their profile as is. In countries such as Spain or Germany, this number goes up as high as 14 and 12 times respectively.

Almost every other traveller (47%) uses hotel metasearch sites to compare prices, according to ResearchNow data from 2013-2015. trivago itself saw 59% growth during 2015 in users searching for their ideal hotel. Simultaneously, the number of hoteliers managing their trivago profiles has more than doubled every year in the last seven years (119%) on average. This resulted in a need to further scale up the trivago Hotel Manager platform and improve its usability for the hoteliers and marketeers.

The new streamlined, more intuitive navigation focuses on three main hospitality pillars: hotel information, reputation and rates. These pillars enable hoteliers to find a variety of easy-to-use features to manage and improve their hotel profile on trivago to rank higher. trivago Hotel Manager was created to help hoteliers build a unique profile, thereby making the trivago audience choose their hotel and increasing their revenue. Hotel owners must be registered on trivago Hotel Manager to use the free service. They can access the platform via www.trivago.co.uk/hotelmanager.

BBPA Comments On Proposals For Business Rates Reform The BBPA has commented on the Chancellor’s proposals for Business Rates reform announced at the Conservative party Conference.

The new proposals will see local authorities keeping all of the money generated through business rates, a total of £26 billion. The Uniform Business Rate (UBR) will be abolished and local authorities will be permitted to reduce the rate to a level they feel is appropriate for their local area to generate local business investment. For those areas with an elected mayor a surplus of up to 2p for each pound of rateable value could be added to fund investment, if local businesses support the plan.

The BBPA believes that this proposal could see business rates fall in more affluent areas and where local authorities are actively looking to encourage growth. This gives an opportunity for the BBPA and the wider industry to work constructively with local authorities to support businesses.

There is a concern that some local authorities will lose out from this move and therefore look to raise funds through other measures.

As part of the wider review Government needs to look at how to include a wider range of businesses within the business rates regime to spread the burden more evenly across the economy. The BBPA will also be pushing for appropriate reliefs to be expanded to reduce the rates bills of pubs in the sector.

Brigid Simmonds, BBPA Chief Executive, comments: “We will be looking at the details but at present, pubs pay 2.8 per cent of all business rates, and account for just 0.5 per cent of turnover. For pubs to thrive, they need support from local authorities to ensure that pubs, which are so important to their local communities, receive support.

“For some time local authorities have had the ability to use discretionary relief to help local businesses, but most only use it (if at all) for new businesses to help them become established. Almost none has been used to help pubs. Most pubs have been operating for decades or hundreds of years and whilst local people value them, I am not sure that their support is always backed by the local authority.

“Much work will need to be done on the detail of this new policy and we have no timetable for its introduction. In the meantime BBPA will be concentrating on asking the Chancellor to freeze business rates in the Autumn Statement, continue retail relief (currently £1,500 for retail properties with a rateable value under £50,000) which helps 75 per cent of pubs, continue Small Business Rate Relief and review Rural Rate Relief.

“If the Treasury insists on raising the same total sum after the revaluation in 2017, some pubs will find that their business rates bill rises. There is a real need to look at how other businesses, such as those who operate online can contribute through the business rates system – at present, pubs are operating at a real disadvantage and paying far more than they should.”

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October 2015

Dangers of the Rare Burger - Consumers at Risk of Contracting E.coli COOKING BURGERS rare without the correct controls may put consumers at risk from E.coli warns Mike Williams from food safety and food hygiene specialists STS. The growing popularity of gourmet burger brands, ‘street food’ and ‘pop up’ restaurants has brought the rare or ‘pink’ burger into the spotlight. Consumer demand has been responsible for taking this new trend and embedding it into emerging restaurant chains leading to growing concerns amongst enforcement teams and the Food Standards Agency (FSA) over the safety of ‘pink’ burgers and the risk of E.coli.

In one such case, Westminster City Council served Improvement Notices on a well known burger chain for what it considered to be breaches of food safety legislation whilst serving rare burgers. The subsequent court ruling during the appeal against the ‘Notice’ surprised some in the ‘food safety community’ but in reality clarified the position. Food Business Operators (FBOs) are responsible for the safety of the food that they offer and as long as suitable procedures are in place and are followed appropriately, food such as rare burgers, can indeed be served. This seemingly has led to the latest guidance from the FSA being issued. So, any establishment wishing to serve foods such as rare burgers must have safe procedures in place, based on HACCP principals which effectively control the risks.

E.coli bacteria is naturally present in the digestive tract of cows, but not found within the meat of the animal. The bacteria may be spread across the outer surfaces of cuts of beef during the slaughter process. Therefore cooking the surface of the meat thoroughly is the critical control point to prevent food poisoning and because of this beef steak can be served rare, even blue.

This changes when the beef is minced when making burger patties. Should bacteria be present on the surface of beef, the act of mincing it effectively turns the meat inside out.

The previously protected inner part of the meat is now in contact with the contaminated outer, spreading bacteria throughout the entire burger. With E.coli being a low dosage pathogen, the merest trace of the bacteria is required to cause illness.

The Advisory Committee on the Microbiological Safety of Food (ACMSF) advises that ground beef should be cooked to a core temperature of 70 C for two minutes to make it safe to eat, with this being the critical control point. The critical question for any business selling rare burgers is: was that business able to adequately risk assess its food preparation processes?

Failure to do so may result in legal issues, both criminal and civil.

There are accepted exceptions, using the ‘sear and shave’ method, where the surface of the meat can be heat seared, then shaved off before the raw interior is hand chopped under controlled conditions. This approach has been used in preparing patties for the ‘rare’ burger; however, this is labour intensive, adds to the cost of preparation, which results in waste and higher unit costs.

Good food safety practices and controlling the risk of cross contamination are also crucial. If a food operative came into contact with a contaminated surface or handled a steak that contained bacteria and then minced meat for a burger, the bacteria could be spread throughout the entire pattie. If cooked rare, this would result in transferred bacteria not being killed by heat. Not keeping mincing machines clean, or using them for ‘poorer’ quality cuts of beef can also cause cross contamination. Many establishments may also cook burgers from frozen and if cooked ‘pink’ in the centre, that patty may be raw, even cold, with insufficient heat to kill off any present E.coli bacteria.

Mike Williams from food safety specialist STS comments: “In order for businesses to serve rare burgers, other control points must be identified, at least in line with the FSA guidance.

Food businesses need to understand the risk regarding this type of food preparation and if the intention is still to proceed, working with a reputable food safety professional to make sure that they get it right is a very sensible step to take!”

Mike concludes, “Also, don’t be fooled by such misconceptions as ‘beef is completely safe to eat rare as long as you source your meat responsibly and it is of good quality’. How the animal is slaughtered and butchered, how it enters the food chain, how the meat is stored, handled and finally cooked are all critical factors in making the product safe. It is not just about which supplier it came from.”

Improved Health and Safety Within Hotel Leisure Facilities Could Save Lives and Prosecutions LET’S BE honest, health and safety is not the most exciting part of operating a hotel business.

It is often over looked and not given the time and consideration it deserves. Having the appropriate systems in place could not only safe lives but will give you the peace of mind you are taking all reasonable measures to ensure the safety of your clients.

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It has been highlighted in a recent survey completed by 3d Leisure that a number of hotels do not have the right systems and precautions in place to protect their users and reduce the likely hood of prosecutions from any unfortunate accidents.

Paul Dickinson, Business Development Director for 3d Leisure told us ‘a lot of hotels rely on the likelihood that nothing will go wrong and think they will cope with a potential emergency at their venue but it has been our experience that only those hotels with robust systems in place following the appropriate guidance can truly say they are doing all that is reasonable prac-

ticable to keep their users safe. It is much better to take a proactive approach rather than reacting when something goes wrong’.

If you would like to do a quick check to see if you are currently taking the appropriate measures simply check that the answers to the below questions are yes; • If you have a swimming pool do you have staff on duty who can respond in an emergency?

• Are staff qualified in emergency pool procedures?

• Do you have an ongoing training programme for staff?

• Are the staff operating your pool plant room qualified?

• Do you have detailed risk assessment in place to deal with any leisure emergency?

• Do you screen users of the gym before they use it?

• Do you have a first aider on duty to respond in an emergency?

For more information on health and safety in hotel leisure clubs you can contact 3d leisure on 01252 732220.

See the advert on page 22 for details.

October 2015

AA Announces Winners Of AA Hospitality Awards 2015 A VERITABLE ‘Who’s Who’ of the hospitality world were in attendance at last night’s AA Hospitality Awards. With 23 coveted awards presented, the winners were all celebrating at the Grosvenor House Hotel on London’s Park Lane.

The AA Hospitality Awards are considered to be the industry’s own ‘Oscars’ and is one of the unique times when the hospitality industry come together to recognise the achievements of the nations’ best hoteliers, restaurateurs and publicans. Drawing on the unrivalled knowledge and expertise of the AA inspectorate and other industry professionals involved in the judging process, winners are selected in recognition of excellence and success within their chosen category, having shown a significant improvement in the preceding 12 – 18 months and proving their dedication to raising industry standards and enhancing both their guest and diner experiences. From top hotels and restaurants to the best of British pubs the AA Hospitality Awards celebrate everything that is great in British hospitality. All the winners will appear in the latest edition of the 2016 AA Hotel, Restaurant and Pub Guides which were launched at the event.

Guests at the event, hosted by Fiona Bruce, were treated to a gastronomic menu created the 2014 AA Chef’s Chef, Nathan Outlaw.

Last night’s winners included: AA Chefs’ Chef of the Year 2015 Winner – Daniel Clifford Daniel is one of the countries most respected chefs, and rightfully so. His background in working in some of the best restaurants in the UK and France has led to an absolute focus on purity of flavour in his cooking.

Quietly going about his business and committed to the stove, his food and Midsummer House has evolved and matured into one of this country’s finest restaurants.

Caterer, Licensee & Hotelier

Daniel’s pursuit of continual development, sheer dedication for perfection and exemplary belief in his craft, has made him an inspiration to so many chefs at all levels.

AA Lifetime Achievement Award Winner – Robin Hutson AA Hotel of the Year Winner, England (sponsored by Temple Spa) – Cliveden, Taplow Winner, Wales (sponsored by Avanti Gas) – St George’s Hotel, Llandudno AA Restaurant of the Year Winner, England – House of Tides, Newcastle Upon Tyne Winner, Wales – Coast Restaurant, Saundersfoot Nominees are judged on the quality of their wine list and their ability to inspire customers to make wider and more adventurous choices.

Winner, England and Overall – The Sun Inn, Dedham Winner, Wales – Walnut Tree, Abergavenny AA Pub of the Year Combining the provision of enjoyable food, a great pub atmosphere, and a warm welcome with a high standard of management Winner, England – The Porch House, Stowon-the-Wold Winner, Wales – Kinmel Arms, Abergele AA Food Service Award The AA Food Service Award recognises establishments who not only deliver excellent standards of restaurant service and hospitality but also have technical service skills, food and beverage knowledge of the highest standard and a clear commitment to staff training and development.

Winner – Belmond Le Manoir aux Quats’ Saisons

Hold Your Nerve’ on Christmas Pricing, Urges Lynx Purchasing

OPERATORS ORDERING essential seasonal produce such as turkeys have room for negotiation with suppliers thanks to lower costs this year, advises buying specialist Lynx Purchasing.

‘Hold your nerve’ is a key message in the newly-published Autumn 2015 edition of the Lynx Purchasing Market Forecast. Lynx managing director John Pinder said, “Most hotels, restaurants and pubs have their Christmas menus in place by now and hopefully, bookings starting to fill the December diary.

“The temptation is to agree the prices being quoted by wholesalers and suppliers in order to secure supplies of core festive menu items. However, with inflation low, and producers benefiting from lower feed and transport costs, we think there’s definitely scope for some old-fashioned haggling.

“Understandably, suppliers tend to hold back some of the savings they make when margins are good in order to balance the bad times. Nobody begrudges farmers and food producers the chance to make a little more in the current market, but it’s important to remember that operators also take a margin hit when costs are high.

“In the current market, it’s only fair that producers, wholesalers and operators spread the upside and each take their share of the opportunity presented by good quality, price and availability on Christmas turkeys, as well as other seasonal menu staples such as ham and smoked salmon.”

Lynx Purchasing works with more than 2200 businesses, offering access to the best prices in the market, with no fees or contracts. Lynx customers also benefit from detailed market insight, enabling them to plan menus more effectively.

For further details: www.lynxpurchasing.co.uk, savings@lynxpurchasing.co.uk or call 01937 591 088

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Cocktail Sales Rising In Restaurants

MORE THAN half of all cocktail drinkers now enjoy them in restaurants, new research from CGA Strategy reveals—proof that the popularity of mixed drinks continues to surge.

The finding is one of a host of insights in the latest Mixed Drinks Report, the definitive annual survey of the market from CGA Strategy. It also reveals that cocktails are now sold in around a quarter of all on-trade outlets in the UK—up by 2.3% in just the last six months.

Once the preserve of late night bars and nightclubs, cocktails are now firm favourites on the drinks menus of pubs and restaurants too, the report concludes. Restaurants are now just as popular a choice for cocktail drinkers as bars, especially among younger drinkers, with pubs not far behind. This reflects both the sophistication of cocktail offers in casual dining restaurants now, and the increasingly close connection between mixed drinks and food.

Other findings unveiled in CGA Strategy’s Mixed Drinks Report include: • The mojito remains the UK’s most popular cocktail—but among frequent drinkers, choices like Aperol Spritz, Caipirinha and Pornstar

Martini are common selections too • Vodka is the country’s most common cocktail ingredient, with the branding of the spirit becoming more important to consumers • Berry, fruity and citrus are the most popular cocktail flavours for women and younger drinkers—but men tend to prefer smoky and sour flavours • Low-fat and non-alcoholic cocktails take a growing market share, with a quarter of cocktail drinkers now preferring to order a skinny option.

The report confirms the importance of cocktails to restaurants, bars and pubs now. Cocktail drinkers drink nearly three serves on an average visit and are willing to pay £5 to £7 for a drink, while promotions like happy hours and two-for-one deals are particularly effective in enticing younger adults.

CGA Strategy client services director Rachel Perryman says: “Cocktails are one of the big growth areas in drinking out, and our Mixed Drinks Report shows how well the on-trade is catering for their drinkers now. Their soaring popularity in restaurants is a sign of just how far cocktails have penetrated into the mainstream, and the increasing sophistication of drinkers shows the trend has a long way to run yet.”

Nottingham’s Larwood And Voce Scoops Best British Roast Dinner Title NOTTINGHAM’S LARWOOD and Voce Pub and Kitchen has beaten off stiff competition from more than 440 hopefuls to win the coveted title of Best British Roast Dinner 2015.

The Nottingham pub-restaurant’s Sunday roast impressed the competition’s judges, who included top food critic Charles Campion. Following mystery dining, Larwood and Voce scooped the crown owing to its faultless cooking and choice of four meats. The judges were also impressed by the pub’s high degree of local sourcing: using pork from its own rare breed pigs, making its own condiments and baking its own bread.

Chris Brown, channel category manager, Unilever Food Solutions, said: “Standards were exceptionally high across the board, and to choose between the five finalists was an extremely close call, but Larwood and Voce just had the edge over the

rest. Not only does it offer perfectly cooked food in a welcoming pub setting, there are plenty of innovative touches too, such as the option to buy a takeaway roast dinner or bring your own veg in exchange for a free pint.”

He added: “Entering the competition is a great way for pubs to earn a reputation for offering stand out roasts. And there’s no better way to bring in the bookings. Last year’s winner, The Truscott Arms in Paddington, London, saw its food revenues soar by 50%.”

Dan Cramp, General Manager of Larwood and Voce, said: “We are over the moon to be awarded the Best British Roast Dinner title. Our roast dinners are incredibly popular, we pride ourselves on the consistent quality. They form an important part of our menu and being crowned the winner of this prestigious national competition has made the whole team very proud.”

Announcing The UK’s First National Pheasant Week

November is the start of pheasant season and, to mark the occasion, Monday 16th – Sunday 22nd November will become the UK’s first National Pheasant Week.

Offering the perfect opportunity for Britain’s best restaurateurs, chefs, home cooks and farmers to come together, London gastropub The Jugged Hare – part of ETM Group – is set to champion one of Britain’s most underrated game birds by encouraging interested parties to exchange their best pheasant cooking tips, menus, recipes and events.

Restaurants from across the country can use the dedicated Pheasant Week website www.nationalpheasantweek.com to

promote any pheasant-related dishes, special promotions or one-off events. Chefs and home cooks can send in recipes, cooking tips and pheasant dish photography, whilst landowners, game keepers or shooting schools wanting to get involved are encouraged to host clay pigeon/pheasant shooting activities throughout the week and post details to the website.

Fast becoming an authority on game, The Jugged Hare in the City of London is dedicated to enthusing and educating diners about game with innovative menu specials, seasonal activities (Glorious Grouse Race, National Pheasant Week) and game recipes.

To get involved, simply visit www.nationalpheasantweek.com, register your interest and ETM Group will be in touch.

October 2015

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Prestigious New Award Launched For Britain’s Pub Chefs THE BRITISH Beer & Pub Association and the All Party Parliamentary Beer Group have launched the Parliamentary Pub Chef of the Year award in partnership with Nestlé Professional. The prestigious new award seeks nominations from all MPs to recognise a pub chef or chefs in their constituency renowned for their great food. Nominations close on the 13th of November. Entries will be judged by an expert panel and will be presented in the New Year.

Pubs serve almost a billion meals a year, with more and more pubs recognising that great food will attract more customers. Pubs are also vital to the local economy in every part of the country, offering valuable and flexible employment, with around 900,000 UK jobs dependent on the trade.

With a national shortage of pub chefs, earlier this year the BBPA, in conjunction with the British Institute of Innkeeping (BII) and the Perceptions Group launched the Pub Chef Passion initiative, including a short film aimed at promoting the pub chef as a career option. This award seeks to build on that work, and encourage young chefs towards a career in the pub trade.

Brigid Simmonds, BBPA Chief Executive, comments:

“I am delighted to be launching this new award. A career as a pub chef is exciting and demanding, and it offers young people development, rewards and a great working environment.

“Pubs are increasingly serving very high quality food, and for ambitious chefs, it’s a great chance to take control of your own kitchen. I think it is time that we recognise the efforts of superb pub chefs up and down the country, and I am delighted that Members of Parliament can get involved by nominating great food in pubs in their constituency.”

Andrew Griffiths MP, Chair of the All Party Parliamentary Beer Group, comments: “Great British pubs now produce brilliant food as well as serving brilliant beer. We want to celebrate that so this is an opportunity for MPs to showcase the best of the best in their locals, and also to raise the standards of pub food.

“I am sure MPs of all parties and all across the country will be eager to find the best pub chef in their own constituencies and I expect the nominations will be extremely competitive.”

George Vezza, Managing Director of Nestlé Professional UK&I comments: “Nestlé Professional is delighted to be supporting these awards which will reward excellence within the pub chef community.”

BBPA Reveals New High for Tax Receipts UK ALCOHOL consumption remained stable in 2014, and is 19 per cent lower than at the recent peak in 2004, with the UK ranked 19th in EU per capita alcohol consumption – this and a huge range of other key drinks’ industry statistics are now available in the latest Annual Statistical Handbook from the British Beer & Pub Association.

A comprehensive section on taxation shows that the sector remains a very healthy source of tax revenues for the Treasury, despite recent cuts in duty. In 2014/15 Government tax receipts from alcohol sales (made up of excise duties and VAT) reached a new high, of £18.4 billion. At £6.2 billion, revenues from beer made up 34 per cent of the total.

Despite recent tax cuts, the BBPA says there is still huge scope to cut beer duties in the UK, as the Handbook reports that the duty paid on each UK pint remains the second highest in the EU at 52.2p, trailing only Finland at 64.6p.

The duty rate in the UK is now an astonishing 14 times that in Europe’s largest beer market, Germany.

The hospitality sector remains a key economic sector for jobs and the economy; employment in the sector grew by

over 9 per cent, or 151,000 new jobs, in 2014.

There was also good news to report for the brewing industry, with the number of breweries up again; there has been an astonishing increase to 1,700 in 2014 from just 500 in 2000. The BBPA also reports the first annual rise in UK beer sales since 2004, with sales up 1.3 per cent in 2014.

Other developments mark the continuation of long term trends in the sector. For the first time on record, in 2014 beer sales in the off-trade (50.5 per cent) exceeded those in the on-trade (49.5 per cent). Looking at all alcohol, just 32.6 per cent of sales were made through the on-trade; the lowest proportion on record.

Figures also show the continuing decline in indicators of the harmful use of alcohol. The proportion of young people (11-15) that have tried alcohol fell from 20 per cent in 2007 to just 8 per cent in 2014.

Brigid Simmonds, Chief Executive, comments: “It’s great to see beer putting in such a solid performance in 2014, while at the same time, the trends in alcohol harm are coming down. Our comprehensive Stats Handbook also shows that with the right policies for the hospitality sector, there is huge scope for growing the economy, creating new jobs and careers.”

October 2015

Caterer, Licensee & Hotelier

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Caterer, Licensee & Hotelier

October 2015

Greene King Leisure Spend Tracker Report ‘BAH HUMBUG!’ A ghost of Christmas past, as Brits plan for an extravagant Christmas This year’s Christmas is set to be a bumper celebration as Brits reveal their spending plans. This month’s Greene King Leisure Spend Tracker has revealed that over a quarter of British adults (27%), who expect to celebrate the festive season, intend to spend more this Christmas than last year, while almost 60% have indicated that they have no plans to cut spending this year.

Not only are Brits side-lining attempts to reign in the Christmas budget, the nation is also planning to start Christmas shopping early. Around 60% of British adults making merry this Christmas have either already begun buying their presents or plan to have their shopping underway by the beginning of December. Just 9% intend to leave buying their gifts until the fortnight before Christmas Day. Stereotypically, men are twice as likely to be last minute shoppers than women.

Fiona Gunn, Greene King’s marketing director, said: “Further growth on last year’s spending would mean a great boost for the UK economy. Beyond showing how much Brits enjoy the festive period, these findings indicate that consumers are much more confident in their personal finances than in recent years. Interest rates are expected to stay low,

supermarket price wars are driving household costs down and online orders are making the Christmas shopping much easier.”

KEY HIGHLIGHTS • Overall, average British household leisure spend increased by 1% year-on-year, while it increased 8% month-on-month • Month-on-month, family households increased their total leisure spending by 12%, as school holidays encouraged high• Year-on-year, Eating Out saw the most significant increase as the casual dining sector continued to grow. This trend was particularly notable in London and the South East • Households without kids increased spending on Other Leisure by 11%. Much of this increase was a result of increased spend on live sports events, particularly given the early start of the Premiership this year Commenting on this month’s Leisure Spend Tracker, Fiona added: “The continued increase in wages and rise in consumer confidence could be a driver of the recent uptick in spending on Other Leisure. Over the school holidays, parents have been entertaining their children with trips to the theatre, the cinema, museums and other attractions. Spending on live sports events has also seen an increase due to the earlier start to the Premiership football season and, as the Rugby World Cup has just kicked off, we look forward to seeing this trend continue throughout the autumn.”

Conditions are Excellent for Britain’s ‘Food-on-the-Go’ (FOTG) Market to Resume Growth

‘ON-THE-GO’ visits declined by -1.8% in the year ending June 2015 but NPD Group says technology, innovation, healthier choices and new formats will spur growth in 2016

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Get closer to busy mobile consumers. Ride successful new product concepts and trends. Satisfy demand for unexplored, exotic cuisines. These are some of the potential opportunities in Britain’s food-on-the-go (FOTG) market identified by global information provider The NPD Group.

FOTG visits declined by 1.8% in the year ending June 2015 while ‘on-premise’ visits grew by almost 5%. But this may be the result of increasing competition as foodservice outlets of all kinds compete for a smaller number of visits (438 million fewer out-of-home visits in YE June 2015 compared to YE June 2009). Operators – especially in the QSR and Casual Dining sectors – have invested significantly to improve the instore offering to consumers. This renewed focus on ‘experience’ and ‘environment’ has contributed to the growth in ‘on-premise’ visits.

FOTG is ready to fight back But the NPD Group points to a range of factors that could see the FOTG sector fight back. There are healthier FOTG product choices offering lower calories, lower fat and lactose-free, gluten-free and dairy-free options. Eating on the go is becoming easier thanks to product innovations including more portable breakfasts as well as convenient pots and soups for lunch. Packaging is underlining authenticity, portability and premium quality. Retail outlets have strong ‘ready to eat’ offers. Technology is a catalyst to all this with online

ordering and new apps for consumers on the go and selfcheckout and contactless payment for consumers visiting a retail outlet for food and drink they can take out.

Jack MacIntyre, NPD Group Senior Account Manager, UK Foodservice said: “The QSR and Casual Dining sectors have competed and invested fiercely, helping the ‘on-premises’ market to grow. But with the food and/or drink in over half of all visits to the British foodservice market being taken ‘off premise’ for consumption, ‘food on the go’ is clearly a very important feature. The huge importance we place on convenience in our culture of fast-living and instant gratification points to clear opportunities.”

Signs of FOTG growth?

The NPD Group says dinner is an occasion that is seeing signs of FOTG growth. While the overall dinner occasion is down -1% in terms of on-the-go visits for the YE June’15, the fast-food (QSR) and retail channels have each seen growth in on-the-go visits at dinner time. The NPD Group also cites the London foodservice market. FOTG visits in London grew by +3.6% in the latest year to June ’15, although ‘on-premise’ visits still did better with growth of +8.8%.

Jack MacIntyre added: “Anybody drawing up a checklist of strengths and opportunities for the FOTG sector only needs to recognise the increased portability of products, mobile ordering and payment, social media campaigns, the growing incidence of working from home and from different locations, commuting over bigger distances, and of course the street-food revolution. There are many factors at play that can only give us all a growing appetite for a breakfast, lunch, dinner or snacks on the go.”

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Prince Calls In For Last Orders AFTER A day of engagements in Yorkshire last month month, HRH The Prince of Wales popped into the local on his way home for a beer.

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The final engagement took him to The George and Dragon Inn, Hudswell, near Richmond, as his role as patron of The Prince’s Countryside Fund, and The Prince’s Pub is The Hub Foundation.

Having closed in 2008 due to bankruptcy, the community raised the money to by the pub in 2010 and it was reopened by the MP and then Foreign Secretary, William Hague in June 2010. Pub is The Hub supported them to set up ‘The Little Shop’ inside the pub a few months afterwards in December 2010. It is now run by lessees called Stuart and Melissa Miller.

HRH The Prince of Wales was shown around the pub by Pub is The Hub’s Chief Executive, John Longden and met the management committee of the Hudswell Community Group – Paul Cullen, Martin Booth and Ron Lightfoot – as well as

the Claire Saunders, Director of The Prince’s Countryside fund, Charlotte Foster from the Plunkett Foundation and representatives from the community groups that use the pub.

Stuart and Melissa Miller said they were thrilled to have such a high-profile customer, even allowing the Prince behind the bar to pull a half pint of a Yorkshire Brewing Company pale ale.

Miko Coffee Judges The ‘Best Barista’ Finals In The English Italian Awards 2015 RENOWNED COFFEE company Miko is back to sponsor the English Italian Awards 2015, and for the first time has been asked to judge the finalists in the ‘Best Barista’ category.

The Italian Awards began two years ago in Scotland, and are being brought to England for the first time this year. The awards celebrate the English Italian community and their passion for excellent food and drink.

The public vote for the nominations in each category, which range from ‘Best Pizzeria’ to ‘English Italian Chef of the Year’. Then a panel of expert judges decides on the winner.

Since the awards began, Miko has been sponsoring them alongside Portioli, a coveted Italian coffee brand and one of Miko’s most distinguished suppliers. This year the Miko team was asked to judge as

well, so on September 15th, at Miko’s training hub in Sheffield the seven finalists were put through their paces in the ‘Best Barista’ competition. The finalists competing were Nonnas Sheffield Ltd, Enzo Nantwich, Al Porto Hull, Paolo & Donato’s Deli, Caffe Venecia, Panis Cafe and Casanova. The Miko team was judging the finalists to UK Barista Master Standards, which means their coffee making skills had to be first rate.

“We were very impressed with the professionalism, quality and level of skills displayed,” said Simon SpeedAndrews, Head of Training and Product Development at Miko and one of the ‘Best Barista’ judges. “It shows that the quality of coffee being served in the UK is constantly improving and the baristas are continuing to strive for perfection and should be applauded.”

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October 2015

Beer Goes ‘Green’ As More British Breweries Become Eco-Friendly MORE BREWERIES than ever before are ‘going green’ and doing everything from fitting solar panels, recycling grain into animal feed to filtering waste water through environmentally friendly reed beds.

A growing number of British brewers are taking action to support the environment, the 2016 edition of the Good Beer Guide reports. The annual guide, published by CAMRA, the Campaign for Real Ale, lists breweries throughout the country that are making a contribution to reducing carbon footprints by recycling ingredients and using solar energy.

Editor Roger Protz says: “This is encouraging news. Brewers take the finest raw materials from the land in the form of grain, hops and water and now a growing number are ‘putting something back’ by recycling.

“In a number of cases, used grain and hops are sent to farms as animal feed while power for brewing is supplied by solar panels and biomass boilers, while water is cleaned and re-used.

The fact it was a brewery, Purity Brewing, who were in August named Sustainable Manufacturer of the Year shows how far things have come for the industry. The brewery is based at Upper Spernel Farm at Great Alne in Warwickshire and as well as used grain and hops being supplied to the farm as animal feed, an innovative eco-filtering system using reed beds has also been introduced In the first bed, the water is a dirty brown, but as it moves through the beds it is naturally filtered and algae starts to form, in subsequent beds plants start to grow and then in the final bed the water is crystal clear and ducks and moor hens are

seen swimming – clean water from the bed is then returned to the brewery and recycled.

Roger Protz comments: “Paul Halsey, the founder of Purity, says he brews with a conscience. I salute him and all the other ‘eco brewers’ who are helping the environment by reducing the need for fossil fuels.”

“But it’s not just new craft breweries that are aiding the environment. Adnams, the large family-owned brewery in Southwold, Suffolk – whose beers are sold nationally – has been a pacesetter.” Roger Protz, Editor of CAMRA’s Good Beer Guide.

Adnams’ new brewhouse in Southwold is low carbon and uses 58% less gas than the equipment it replaced. All the steam created during the brewing process is recycled and spent grain and hops go to local farms for cattle and pigs.

The walls are built of compressed hemp rather than concrete which helps to maintain an even temperature inside, aided by heating powered by solar panels on the roof of the building, which is itself made of sedum, a succulent plant that acts as insulation. Rain water is even collected to be used in the washing of equipment and delivery vehicles.

“This is a trend we’re seeing across the country as more breweries consider the impact of their business on the environment. Another example in Devon is Otter Brewery, where willow beds, ponds and lagoons help to recycle water and again the roof is made of sedum, which insulates the cellar and captures rainwater for cask and vehicle washing. As well as that more than half the ground floor was built underground, helping to keep the cellar cool and doing away with the need for electric chilling systems.”

Reducing the Risk of Salmonella During British Egg Week BETWEEN 5-11 October we celebrate British Egg Week and chefs and restaurants around the UK will be ‘cracking up’ new celebratory and innovative dishes. But are caterers and consumers aware of the risks when dealing with fresh eggs as the Salmonella bacterium can exist on the outside and the inside of fresh eggs which if eaten raw or lightly cooked can cause illness.

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Eggs are one of the most versatile of food ingredients, both nutritious and great to cook with. However, like many foods, there are risks attached to storing and cooking with them, with the potential to put the public at risk unless proper procedures and processes are observed. The more Salmonella bacteria there is in an egg the more crucial it is to cook that egg properly. Storing eggs in a refrigerated environment prevents Salmonella from growing in numbers, reducing risk, as does proper and adequate cooking.

Mike Williams, Director of food safety specialists STS, lists his ‘Top 10 Tips’ to safely storing and cooking with eggs to avoid putting consumers at risk of Salmonella: 1. Keep eggs refrigerate eggs at a temperature ≤ 5°c.

2. Discard dirty or cracked eggs.

3. After handling raw eggs, wash your hands thoroughly and wash and sanitise all surfaces and utensils the raw egg has been in contact with.

4. Cook eggs until yolk and white are firm, or if cooking dishes with ingredients that contain eggs, ensure the internal temperature reaches a minimum of 75°c.

5. Try to consume eggs immediately after cooking.

6. Do not keep cooked eggs at room temperature for more than two hours.

7. Refrigerate leftover dished that contain eggs.

8. Restaurants serving dishes containing raw eggs should use pasteurized eggs in any recipes.

9. Consumption or raw or undercooked eggs should be avoided at all costs.

10. Consumers should consider buying and using eggs that are Lion branded (or equivalent) in preference to all other types.

Salmonella manifests as fever, abdominal cramps and sickness between 12 to 72 hours after consuming the infected egg, and can last for between four to seven days.

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October 2015

Micropubs Leading the Way for Better Beer as New Research Shows 70% of Pubs Now Serve Real Ale NEW RESEARCH released to mark the launch of the Good Beer Guide 2016, shows 70% of all pubs now serve real ale, compared to just a third when the book was first published in 1975.

Rather than just traditional pubs going back to their roots though, it seems a different type of drinking establishment is gaining momentum and getting real ale into thirsty drinkers’ hands: The micropub.

The growth of micropubs – from zero ten years ago to a predicted 200 by the end of the year – has helped to get real ale into spaces a traditional pub couldn’t fit, filling the gaps on our high streets and improving choice for beer drinkers.

Roger Protz, Editor of the Good Beer Guide 2016 says: “Micropubs prove the old saying that ‘small is beautiful’. Many of them are based in disused buildings, they have low overheads and can offer beer at sharper prices than many traditional pubs. They have carved out a new relationship between drinkers, publicans and brewers.”

The first micropub, the Butcher’s Arms in Herne, Kent, is based, as the name suggests, in an old butcher’s shop. It was launched 10 years ago by Martyn Hillier, who was named CAMRA’s Campaigner of the Year for 2015 for his inspirational work in launching the Micropub Association and encouraging beer lovers to open small pubs in empty premises.

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Hillier says there are well over 150 micropubs in the UK – all of which serve real – and that he expects this to grow to over 200 by the end of 2015.

“Micropubs go back full-circle to how pubs used to be, when people actually talked to one another. If you get fifteen people together in a nice environment then conversations are going to spark.” But Martyn is keen to stress that beer is equally important too “The quality of beer is parallel to the conversation and is the reason people visit in the first place – real ale is central to everything for us.”

The pub’s beer casks are mounted in the old butcher’s freezer room, where there’s room for just eight casks.

Overhead’s are minimal and the biggest start-up investment was installing air conditioning to keep the beer fresh and cool, taking the total spend on the pub to just £5,000.

The single room pub has space for 10 people sitting and 20 standing. “The record number of customers has been 37 – and that was like being on a London Tube train!” Martyn says.

Editor Roger Protz adds: “Micropubs are appearing like mushrooms at dawn and are offering beer lovers choice, keen prices and convivial meeting places. They now exist as far north as Northumbria, across into Lancashire, in Wales and the West Country. There are two in that bastion of beermaking, Burton-on-Trent, which is not short of traditional pubs as well.”

Get On Board With Seafood Week

SEAFISH, THE industry authority on seafood, is calling on the UK foodservices industry to get behind Seafood Week, taking place from Friday 9 -16 October, and help the nation celebrate its incredible ocean wealth.

A jam-packed week of festivities is planned to encourage consumers up and down the country to eat more seafood, more often. This awareness campaign seeks to further highlight the abundance of seafood on offer at local restaurants, takeaways, hotels, public houses and retailers.

Starting on Friday 9, each day of the campaign will focus on a different species of seafood demonstrating to the Great British public that their perfect fish dish is out there with a range of tastes and textures to suit all lifestyles and budgets.

This provides the foodservice sector with the opportunity to showcase a product or dish containing the key ingredient of the day.

To support industry, Seafish has developed a range of ways for businesses to get involved which can be as easy as putting up a poster, to entering its exciting new competition, or attending a cutting-edge industry insight event. In addition, a full, specially designed industry toolkit is available to help your business get hooked on seafood this

October.

By celebrating one of the UK’s most cherished natural resources, participating outlets can promote their business, reach new audiences and even be with the chance of being recognised as having the UK’s most sought after seafood dish.

Chris Middleton, Head of Communications and Marketing at Seafish, said: “The support from industry to date has been fantastic and we’re now looking forward to giving seafood a real push over the course of the week.

“At the World Seafood Congress, which has just concluded in Grimsby, delegates heard that innovation within the seafood market is continually required in order to see consumers eating more fish more often.

“To achieve that customers want to be inspired by an increased variety of fish species and differing formats being available.

Seafood Week is the perfect opportunity for our industry to capitalise on these opportunities and demonstrate what a delicious, fast and healthy product seafood is.”

For more information on Seafood Week and to download the toolkit please visit: http://www.fishisthedish.co.uk/seafoodweek

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October 2015

I T ’S A L L I N T H E DE TA I L When you think about uniforms, it’s not usually design flair or the latest style details that automatically spring to mind. The word ‘uniform’ itself suggests something bland that you have not chosen to wear but have to wear.

In a competitive recruitment market, potential employees are often selecting where they work because of what they wear to work and savvy companies recognise the added value of commissioning exclusive designs that successfully promote their brand values– while at the same time giving their staff clothes they love to wear.

The most desirable uniforms today take their influence from high street fashion, inspired by top designers like Paul Smith or Ted Baker. Their skills lie in incorporating intricate details, such as contrast piping, exposed zips and reflective tape, into high fashion. These finer details are changing the way we think about uniforms.

More and more employers are turning away from ordering standard stock ranges. Instead, they’re commissioning bespoke collections that incorporate exclusive details that not only help make their staff recognisable to customers, but also give them a sense of pride their uniform.

Often a company’s logo, corporate colours or environment form the start point. The JSD design team cleverly incorporated the Eurostar ‘e’ into scarves and ties, into the cut and seaming of the tailored suits and even embossed onto the leather strap of the ’50s airline stewardess style hat.

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Jermyn Street Design used equine influences to create a quirky range of clothing exclusively for Ascot race course’s newest restaurant, On5, such as a leather buckle detail on canvas aprons and suede elbow patches on crisp white shirts.

In designing a new range of uniforms for Center Parcs across all areas, including formal restaurants and more casual dining venues, designers looked to the forest setting for colour inspiration and utilised a palette of all the berry colours, together with fragrant lavender offset by woodland greens.

Employers without a strong brand colour are able to use the knowledge and experience of specialist designers to choose colours that are most flattering and make their staff most approachable.

The use of cleverly designed prints can have a dramatic impact. For the range of bespoke accessories designed by staff at St James Court Taj Hotel in London, designers created a heritage-look using the iconic scallop shell emblem on the silk scarf and tie.

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Restaurants Are Top Of The Tree For Office Christmas Party Bookings A COMPREHENSIVE survey into the UK’s eating out market by Guest Experience Management experts HospitalityGEM, has revealed that 68 per cent of consumers plan to book a restaurant for their office Christmas party over celebrations at pubs, bars and hotels. Furthermore, two thirds of respondents stated they intend to try out a new restaurant or pub which offered a unique menu and different experience for the festive season, opening the door for innovative operators keen to attract new customers.

Operators should start training staff early to deliver their Christmas offering, as 50 per cent of consumers opting to dine with friends and 59 per cent of work colleagues looking to reserve their party booking, would choose to do so three months prior to Christmas. This makes Monday 14 September a real focus date for operators, most of whose Christmas sales drives got underway in July. For 48 per cent of respondents the chosen date for their festive party will be w/c 14 December. Only 6 per cent of those who took part in the survey would choose to book their Christmas party in January, as they feel it would be less busy.

The survey also revealed how much respondents would be willing to pay for their Christmas meal in certain environments. 70 per cent choosing to dine in a pub with friends stated between they would spend between £15 and £45 per head, whilst 47 per cent of diners choosing a restaurant environment would be willing to spend between £30 and £45; giving operators’ significant opportunities to drive profit margins.

Looking at the length of time diners want to spend enjoying their festive meal with friends, a resounding 98 per cent of respondents would expect to have their table for a minimum of two hours but also expect to stay as long as their group wanted. Only two per cent of respondents would be happy with a table for just one hour.

When booking a Christmas meal with friends’ 42 per cent would choose to book by phone (with roughly the same proportion choosing online). 72 per cent expect the process to take between one and five minutes and 38 per cent would choose to make the call between noon and 3pm.

With reference to food and drink options for a work Christmas party with ten or more colleagues, a third of respondents prefer to pre-order by phone or

email for everyone in the party across the set Christmas menu, but still want to retain the option of choosing from a standard menu. Whereas 23 per cent of respondents would not want to pre-order, but prefer to choose from a festive menu on the evening.

Other findings from the survey include: Staff: When dealing with Christmas party bookings, one diner recommended “staff be aware of Christmas meal offers and deposit information at least six months prior to Christmas.” Also “show a bit of excitement over the booking and be welcoming and friendly”, as 34 per cent of diners would see an unfriendly tone of voice on the phone as the most likely reason to put them off booking. Further to this, one diner recommended front of house teams “don’t rush the booking and make sure they explain everything that is required carefully” as 26 per cent see hurried and abrupt responses on the phone as the most likely cause of putting a diner off booking.

Christmas food: Quality is still key at this time of year.

One diner recommends that operators “ensure the quality of the food at Christmas matches the quality throughout the year” as this can put the guest off returning in the New Year.

This is reinforced by another diner who recommended operators “don’t scrimp on the quality of food or portion size when offering a set menu as this may be the lasting memory diners have of your restaurant”.

Further to this, diners want something different to the regular food offering as diners will “often get ‘turkeyed’ out

by Christmas” and operators should look beyond the regular “clichéd items on a festive menu”.

Steven Pike, Managing Director of HospitalityGEM commented: “Christmas is a make or break time for operators as guests are expecting one of the most memorable and amazing hospitality experiences of the year. With two thirds of guests looking to try somewhere new, it is even more important that operators get the offering for each party spot on every time, as it could turn into the first visit of many for a new diner.”

“But securing the bookings in the first place is essential – remember that the most common time for people to make booking enquiries is during the busy lunch period.

So make sure teams are properly trained, and have availability, to deal with these professionally. Teams should be trained months in advance, so it is even worth planning now for Christmas 2016, taking account of learnings in the next few months while they are fresh in the mind. You can bring these learnings into sharper focus by conducting mystery calls to test the process.”

New Restaurant Openings Top 1,700 THE CONTRAST between the 6.9% growth in restaurant sites and the 4.4% decline in drinkled pubs and bars – including a 5.1% fall in community pub numbers – in the year to the end of June reflects the continuing shift in consumer preferences towards eating-out occasions.

The first quarterly Monitor figures show that there was growth too in numbers of wine bars, café bars and food-led pubs – the latter increasing by 1.1% over the last 12 months.

Branded food pubs saw a 9% growth in numbers – and the bulk of the overall growth in restaurants came from the, largely branded, chain restaurant market.

There are now more restaurants with licences in GB than drink-led ‘community locals’ – 27,500 against 26,700. The number of pubs and bars overall fell by 2.6% over the year to just above 53,000.

“But the good news is that the long-term decline in the total number of licensed premises in Britain – including hotels, clubs, restaurants and other venues selling alcohol on the premises – appears to have bottomed out,” said Peter Martin, Vice President of CGA Peach, the business insight consultancy that produces the Monitor in partnership with AlixPartners.

“Over the last year, total numbers actually increased slightly by a net 965 to just over 124,000, driven largely by the expansion in restaurants. In the previous five years, numbers had fallen by over 8,000,” Martin said.

Urban areas are the main focus for the new growth, seeing a 2.9% uplift in licensed premises in the year to June, with food-led sites, including restaurants and pubs, increasing 5.9%, while the numbers of drink-led businesses remained largely static.

However, not everything is gloomy in suburbia or rural parts, added Martin. Total numbers of licensed premises were largely unchanged year-on-year, with growth in food-driven sites off setting declines in traditional pubs and bars. The suburbs, in particular, saw a marked ‘move to food’, with a 5.2% increase in those type of operations – not far behind the growth rate in urban centres.

“In an active deal market with many groups looking to expand, this is an important and timely barometer. The figures from our first Market Growth Monitor illustrate that restaurant growth is genuinely a UK-wide story, with growth in many parts of the UK outstripping that of London,” said

Christmas Tree World CHRISTMAS TREE World is a family run business that specialises in Artificial Christmas Trees and other Christmas lights and decorations.

Christmas Tree World is offering a further 10% discount on trees over 8ft to hotels and restaurants this Christmas on-top of our already fantastic prices in our October sale.

A Christmas Tree World artificial Christmas tree is a perfect choice for your hotel or restaurant as all our trees are

October 2015

Caterer, Licensee & Hotelier

Paul Hemming, Managing Director, AlixPartners, the global financial advisory firm.

“The reality of today’s eating-out market is that, beyond the M25, there are more expansion opportunities for the leading branded operators, as shown by the presence of cities such as Leicester, York and Sheffield in the top 10 growth towns.

“The proliferation of branded eating-out concepts to relatively new destinations, and its obvious implications for the independent operator cohort, is a picture that chimes with what we hear in the marketplace anecdotally, through the businesses with which we work. It is clear that the desire for quality food and bar offerings has spread across the country.

Many of our clients are taking advantage of this new market and are finding the combination of strong demand and (typically) lower rent is delivering highly attractive ROI. “The reality of the move to food is borne out in the CGA Peach data which shows that today in Britain, for the first time, the number of licensed restaurants outstrips the number of drink-led community pubs – a switch that occurred earlier in 2015. How times have changed.”

Regionally, Greater London remains the growth engine.

Total numbers grew 3.3%, with food-led businesses up 6.9% over the past 12 months – representing a net increase of almost 500 new licensed businesses.

The North West and Wales were the regions to see overall declines, but then only marginally, both down 0.1% on the year before. Again, the expansion of eating-out venues off set the decline in alcohol-led sites – and all regions saw a drop in drinking establishments.

City centres, however, are the real hot-bed of competition – where the premiumisation of the drinks market has also led to a net increase in bars and other drink-led operations opening up, in contrast with what has been happening elsewhere in the country.

While central London saw most new openings last year in number terms – up by over 100 – other cities are overtaking it in terms of rate of growth for both restaurants and bars.

While central London saw a 3.3% increase in licences – and Manchester, a current major focus for brand openings, a 3.7% jump – others like Glasgow, Newcastle, Leeds, Cardiff, Bristol and Birmingham are outstripping both with growth rates of around 5% or above (see tables left). In the last 12 months, Birmingham even saw a 5.5% increase in bars and other drink-led operations in its centre. flame retardant, allergy friendly, drop no needles like a real tree and are of such exceptional quality that we guarantee the trees for parts and replacements for 10 years meaning great value for money.

We have a large range of trees and energy efficient LED lights to suit any size, space or style you would like including super realistic PE/PVC trees, hassle free pre-lit trees with hinged branches, beautiful fibre optic trees and LED blossom trees.

Christmas Tree World, where you’re perfect Christmas is just a few clicks away.

Order online at www.christmastreeworld.co.uk and see the advert on page 22 for a special offer.

If you have any interesting news articles that would be of interest to our readers please email us at

edit@catererlicensee.com

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October 2015

Bookatable Reports 80% Growth In Michelin Dining RESTAURANT BOOKING platform Bookatable has revealed an 80% increase in the number of bookings made to its Michelin star restaurants since 2013.

2014 to 2015 saw the biggest jump in bookings, some 50% up year on year. Bookatable has delivered 395,000 covers to Michelin star restaurants each year, through its online booking platform.

The news comes as Michelin reveals its new 2016 guide, with 15 one stars and two new stars awarded across the UK, including several in London, one in Loughborough and a number of new restaurants in Ireland and Scotland.

The new two star restaurants are both Japanese, Araki and Umi. Whilst London’s one star restaurants include Lyle’s, Bonhams, Portland and the Dining Room at the Goring.

The most popular MICHELIN star restaurants on the Bookatable platform have remained fairly consistent since 2012 with The Square unswervingly topping the list year after year. Hakkasan, L’Atelier de Joel Robuchon and Sketch, London also appear regularly in the top five with Helene Darroze at The Connaught and Alain Ducasse at The

Proton Group Ltd.

FOR THE past 40 years Proton Group Ltd. have been providing high quality cleaning solutions to publicans, restauranteurs, hoteliers and stadium managers.

Proton are a market leader in Beverage Dispense cleaning, glasswashing, dishwashing, laundry and janitorial hygiene chemicals and have created a number of unique products such as Quash® - The Lipstick Pre-Treatment System, Renovate® - The Glass Restorer and now Beer Line Precise® - A Pre-measured dose of our premium Beer Line Cleaning detergents for safer more controlled cleaning.

Dorchester the newest additions to the top ten.

Delving deeper into the restaurant booking platform’s data insights, fine dining bookings have a longer lead time on Bookatable.co.uk than casual dining, with the most popular day to book being a Monday or a Tuesday with most people dining on Saturday night (24 per cent) – indicating Brits are making weekend plans already on a Monday. The average spend per booking has also increased significantly. In 2013, the average spend per booking was £46.98 but in 2015, the average spend has gone up to £99.17.

Joe Steele, CEO of Bookatable, said: “It’s great to see such a healthy growth in fine dining bookings over the last few years. It clearly shows that MICHELIN star restaurants continue to appeal to diners and that Brits are potentially feeling they have a little more disposable income than in recent years.

“When a restaurant is awarded a star, it’s a huge accolade and promises to be a positive impact on that restaurant’s business so it is well worth all the hard work involved to get there. We wish all the restaurants that are new to this year’s MICHELIN Guide, and those who continue to retain their stars, a prosperous year ahead.”

Manufacturing, administration and distribution are all contained at our purpose built site just off of the M62 in West Yorkshire.

We also provide our customers with the very best in support, which can be tailored to their individual needs. From training materials, promotional flyers through to our on-site technical and chemical advice team.

Recently Proton have launched a new Web Sales Portal called Proton-Direct where customers can order a selection of our premier product range for next day delivery.

Murray Angus, Managing Director of The Proton Group said “From feedback we have found that customers had issues in the past finding distributors that could supply our products. To address this Proton have launched our direct trading website to give customers more choice and flexibility” If you have any queries contact Proton directly on mail@proton-group.co.uk or 01924 892 834. You can also follow them on Twitter @proton_group or Facebook Theprotongroup

FESTIVAL and BAR – For All Your Beer Festival and Cellar Needs FESTIVAL AND Bar are a small company specialising in the manufacture and supply of beer festival equipment to the brewing industry and licenced trade.

Choose from either our full AUTO-Rack festival racking or the simpler modular FAB-Rack system; both are fully zinc plated for durability and corrosion resistance and are easily assembled with high tensile bolts giving market leading strength and rigidity.

Both systems have great build quality and finish, giving a really professional look to your beer festival.

We think that temperature control is a vital part of a successful beer festival and we

have taken the standard cooling probe and enhanced its efficiency by added a cooling manifold to produce our Hi-flow cooling probe.

Our cask covers have also proved very popular with our customers. Festival and Bar's cask cooling jackets use the latest radiant barrier laminated foil technology. The covers are lighter than the traditional padded covers and are fully washable and extremely robust.

As well as our core beer festival products, we stock quality bar and cellar products at extremely competitive prices. Visit our online shop to view our complete range.

Phone 07887 568576 Email sales@festivalandbar.co.uk www.festivalandbar.co.uk

App Helps Match Sports Fans With Pubs GREENE KING Pub Partners has struck a deal for its tenants and lessees to receive a year’s free subscription to top sports app ‘MatchPint’.

MatchPint is a leading app that allows sports fans to find pubs showing sport. It usually costs £200 for a pub to be included. As well as helping customers find somewhere to watch the latest game, offers on popular drinks brands are also available, helping pubs bring new customers through the doors.

The cost of the app and funding of the drinks deals is being met by Greene King and suppliers Diageo, AB InBev and Matchpint.

Clive Chesser, business unit director for Greene King Pub Partners, said: “We are constantly working to secure deals like this which directly help our licensees reach new cus-

tomers and boost their trade. This is great news for our tenants and lessees, particularly with the Rugby World Cup on our home turf.”

“Hundreds of hard-working Greene King licensees will benefit from being on this app.”

MatchPint is used by more than 270,000 people.

One of the Greene King licensees already on the app is David Moyce, from the Alma in Cambridge. He said: “MatchPint has genuinely increased my beer sales, especially during rugby matches.”

Many Greene King pubs have comprehensive TV packages with Sky Sports and BT Sport thanks to deals secured by Greene King.

For more information on running a pub with Greene King visit www.greenekingpubs.co.uk.

Girbau UK’s Drop-in Laundry Consultancy at Independent Hotel Show GIRBAU UK is offering hoteliers a Drop-in Laundry Consultancy Service from stand 318 at the Independent Hotel Show, taking place 20-21 October at Olympia, London.

Girbau UK’s dedicated hotel laundry design and advice service helps hoteliers to assess the feasibility of bringing in-house all or part of their currently outsourced linen, particularly towelling. Significant savings of up to 50% are being achieved and return on investment can be in as little as 12 months.

Laundry specialists at Girbau UK will conduct a detailed feasibility study and cost analysis into an on-premise laundry solution, helping to establish the best option to suit any hospitality business. The company installs commercial laundry equipment to support a central group laundry, a full site laundry, a towel laundry or even a back of house facility to support the dayto-day operation.

Girbau UK laundry equipment for hotels includes energy efficient HS 6Series washers and ED Eco-dryers. The company has recently been appointed as exclusive distributor of GMP ironers in

Peeks are Crackers!

CHRISTMAS WILL go with a BANG this year because Peeks the party people have their biggest cracker range ever!

Millions will be sent to pubs, hotels and restaurants as well as clubs, societies, families and ex-pat Brits celebrating Christmas abroad.

They come in every colour and to suit every budget with a variety of goodies inside, including toys, trivia questions, paper crowns and of course the dreadful jokes!

Nick Peek, MD of Peeks, said: “Having

the UK, which complement the larger Girbau PB Series ironer range.

“We firmly believe that service and on-going customer care are fundamental to the success of our business,” says Stephen Hodgkins, National Business Development Manager at Girbau UK. “We care deeply about what we do and go to great lengths to provide customers with the best possible bespoke solutions before, during and long after the machines have been installed.”

Girbau Laundry consultants on the stand at the Independent Hotel Show include Stephen Hodgkins and Debbie Jones, Account Manager.

Girbau only manufactures, supplies and services commercial laundry equipment, so customers benefit from working with a company that knows its products and industry inside out. The Girbau Group is a global, familyowned company renowned for quality, reliability, affordability and engineering excellence and this year celebrates 55 years of success.

For more information visit: www.girbau.co.uk or call 01462 427780. supplied crackers for decades we know exactly what people want to accompany their Christmas dinner.

“From the budget end to the luxury market we can supply everyone either in bulk or in smaller cracker packs.

“We will be responsible for millions of explosions this Christmas and it’s something we take very seriously.”

As well as crackers Peeks has everything else for the yuletide festivities including decorations, trees, fairy lights and much more besides.

Everything is available from Peeks’ huge party store in Christchurch, Dorset, its mail order catalogues and its website: Peeks.co.uk So make a meal of it this Christmas and make sure you’re crackers - like Peeks!

For sales call 01202 489489 or visit www.peeks.co.uk or see ad page 5.

October 2015

New French Dining Experience for Welsh City LE BISTOT Pierre’s success continues as the group is set to open its fourteenth bistrot in a new, city-centre development in Newport, South Wales.

The independent restaurant group will offer its popular French cuisine as part of the Friars Walk retail and leisure development from 12 November 2015.

This will be the second bistrot in Wales – joining the established Cardiff restaurant and 13 other restaurants across the UK. School friends, Rob Beacham and John Whitehead, set up the business 21 years ago and the group has gone from strength to strength.

“This is one in a series of new openings we have planned in the next 12 months. Newport has been in our sights for a while and Friars Walk provides the perfect place for diners looking to enjoy quality French food at an affordable price.

Caterer, Licensee & Hotelier

“We’re very pleased with the growth of Bistrot Pierre and have big plans for 2016. Our newest addition to the group opened in Bath earlier this year and is doing incredibly well so we’re looking forward to continuing the group’s success across the border,” said Rob. “This is our first restaurant in a shopping centre – it’s something very different from what we’re used to, but we’re confident our great value lunch dishes, brand new children’s menu and a pre-theatre option will be popular with the locals,” Rob added.

“It’s essential to be innovative and creative, there’s no room to be complacent in this business, so we are looking forward to branching out into new territory with a wealth of experience behind us,” added Rob. “Newport has been in our sights for a while. Friars Walk is the ideal setting for us to showcase to the people of Newport what we offer – great value French cuisine.

Congratulations to CLH News on your Green Cooling Wins National Excellence Award 15th Anniversary LANCASHIRE BASED commercial and industrial cooling and refrigeration specialist Green Cooling has scooped the prestigious Excellence in Food Service Award at the RAC Cooling Industry Awards ceremony held at the London Hilton, Park Lane on Wednesday 23rd of September.

The award was won following the submission of detailed technical information and a case studied around the innovative, practical & proven Twin Energy CO2 unit.

Now in its 11th year, the industry’s biggest and mostrespected Awards event, the RAC Cooling Industry Awards, champions the leading innovations and environmental successes in the refrigeration and air conditioning industry and is attended by over 500 of the industry's key players cheering on winners and finalists. The awards bring together the whole industry - including end-users, clients, manufacturers, designers, distributors, consultants, contractors and service companies - to celebrate the best advances being made The Twin Energy system is an innovative system to capture the heat produced by demanding refrigeration

Spikomat Ltd SPIKOMAT LTD www.skewers.co.uk have been supplying a wide and extensive range of

systems and use this heat energy to provide heating and hot water elsewhere in the business thus substantially reducing the overall energy demands and carbon emissions in the process.

The Twin Energy system based around a highly efficient CO2 system that has the potential to operate across a wide temperature range from 5°C to -20°C in cooling mode and 20°C to 80°C in heating mode with 100% heat recycling. However despite being completely self-contained the Twin Energy unit requires a complete integrated system in order to deliver benefits to the food service sector where the delivery of cooling to highly demanding cold rooms, kitchen and display refrigeration is the main priority along with integrating the high temperature recycled heat in order to achieve the maximum level of cost and carbon savings.

Gary Broadbent Director at GreenCooling said “we are delighted to have won this prestigious award in such a competitive category and we are equally delighted the food service industry is recognising the commercial benefits of effective heat recovery. With energy costs only going one way, this technology is going to become key if businesses want to stay competitive” Reader enquiries - Tel: 01253 685145 or visit www.greencooling.co.uk

skewers since 1984. BRC accredited, our speciality skewers will add visual appeal to your creative food design.

A family run business since 1984, all our goods are available from stock, usually on a next day delivery basis.

We have 20 new product lines available for 2014 and full information on our extensive range of exciting skewers at www.skewers.co.uk

21 Church Road, Parkstone Poole, Dorset BH14 8UF Tel: (01202) 730736 Fax: (01202) 730738 E-mail: manager@raaaccountants.com Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

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October 2015

WORLD FOOD DAY - UK Schools Declare War on Hunger Tebbutt To Take The Helm At Bournemouth’s New Hilton Hotel UNILEVER FOOD Solutions (UFS) is helping school caterers across the UK to play their role in fighting world hunger on 16 October 2015, by helping them get involved in World Food Day and turn it into a week-long celebration of world cuisine.

World Food Day raises awareness for organisations like the World Food Programme (WFP), which work to combat hunger.

This year, UFS will continue to support schools by donating 10 meals to the WFP for every case of KNORR® Create More Concentrated Sauce or Ethnic Paste sold into schools before the end of October.

James Allred, channel marketing manager for Unilever Food Solutions, said: “Last year’s World Food Day was a great success, with more than 1,000 schools hosting activities.

Together they raised more than 200,000 meals for the WFP school feeding programme. This year, we’re aiming to work with schools to make an ever bigger difference.”

As well as winning the support of schools, the initiative has received the enthusiastic backing of local councils too.

Carolyn Smith, menu planning and costing manager, Lancashire County Council, said: “World Food

Week is important to schools in Lancashire because it helps our children realise that not everyone enjoys a plentiful supply of food. It goes beyond just raising awareness to as by getting involved we can make a real difference.”

To help children learn more about food security, UFS has created a fundraising pack for schools with everything they need to get started. Full of educational promotional materials, recipes to engage students and fundraising ideas, they’ve caught the imagination of both caterers and children.

Janet Sylvester, schools catering manager, Doncaster Schools Catering, said: “The kits have inspired our school caterers with recipes. They are full of ideas for using the canteen as an extension of the classroom to teach children about international cuisine. This resource is a real helping hand in responding to new OFSTED guidelines, which ask us to demonstrate the ethos of our kitchen.”

Schools can claim a free fundraising pack when ordering five or more cases of KNORR Create More sauces by calling UFS’ telebusiness team on 0800 7833728 (option 1).

As an added incentive, UFS will donate 10 meals to the WFP for every case of KNORR Create More concentrated sauces or Ethnic Pastes sold into schools before the end of October.

VG Energy Has The Right Solution For You LOOKING TO reduce costs and improve your business green credentials? VG Energy has the right turnkey solution for you.

The rising price of electricity and heat is often at the forefront of every business owner. Over the last ten years fuel prices have soared and are often unpredictable and costly.

VG Energy have worked with many hotels, restaurants and breweries to turn their quarterly overheads in to a profit!

By assessing your businesses needs we can find a solution to potentially eliminate your utility bills, or at the very least fix the price for the foreseeable future. In addition to this, the Government is offering generous subsidies which are guaranteed for twenty years, providing many customers will additional income and peace of mind.

With over 1200 installations we are recognised as market leaders for Combined Heat and Power Units (CHP), Biomass, Wind Turbines and Solar PV. We bring industry leading capabilities and specialist expertise to fully complete projects from start to finish with in-house personnel.

We offer an obligation free energy

assessment followed by a bespoke solution for your business.

Renewable technologies don’t need to cost the earth, we work with a number of finance companies to provide you with a solution that wont affect your cash flow.

VG Energy has continued to lead the way in the renewable technology industry. We are well known for providing quality products, efficient installation and a high level of aftercare.

VG Energy is able to service and maintain any gas, oil or biomass boiler. In addition we can service commercial gas and oil appliances. We have an experienced team of fully qualified service technicians operating UK wide to improve the operational efficiency of your boiler and appliances, saving your business money!

VG Energy are currently offering some fantastic servicing packages to suit your business.

If you would like any more information please contact us on 01563 829990, info@vgenergy.co.uk or visit our new website www.vgenergy.co.uk or see the advert on page 19.

CHEF MATT Tebbutt who has worked in some of the country’s most prestigious restaurants and is also known for presenting shows such as Channel 4’s Drop Down Menu with Gizzi Erskine and Market Kitchen: Big Adventure with Penny Smith, is to oversee the restaurants and bars at Bournemouth’s new fivestar Hilton hotel due to open in December.

The town centre 172 bedroomed hotel currently under development by THAT Group also includes a spa, health club and conference facilities.

CLH News understands that Tebbutt is to oversee the ground floor restaurant which will be open breakfast through to dinner, and a sky bar. The 130 seater sky bar, LEVEL8IGHT will become Bournemouth’s highest bar with panoramic views of the town and sea.

The opening of the hotel in December follows the opening of another Hilton hotel adjacent to the site called Hamptons , which opened in May. The Hilton development is part of an ongoing major developments in Bournemouth town centre, which also includes a cinema complex, which is set to include up to 14 you restaurants restaurants, including as ASK, TGI Friday’s, and Prezzo.

Mediatheme Launches Revolutionary Jukebox

MEDIATHEME LTD., the UK’s leading provider of touch screen entertainment systems, is launching a revolutionary addition to its touchscreen entertainment system. The Pulse jukebox is to be launched at the Holiday Park Innovation Show at the NEC in November and will attract a lot of attention for one good reason: the customer retains control of the cashbox!

Designed and manufactured in the UK as an optional upgrade to the Entertainer ™ system, the new Mediatheme jukebox is an easy to operate, music machine, offering up to 20,000 audio tracks from its comprehensive library. This newcomer to the

Mediatheme range follows on from a raft of many recent innovations, such as national bingo and pig racing.

According to Managing Director Scott Williams: “Mediatheme has become the industry leader in touchscreen entertainment with a customer base ranging from luxury cruise liners to holiday parks, from pubs to play centres. Mediatheme’s Entertainer™ is easy to operate, it enables venues to organise different themed evenings from one source and includes karaoke, quizzes, bingo, pub games, and much more. The Pulse will not only be a superb music platform for our customers, but an opportunity for venues to earn direct income from their entertainment system.”

Reader enquiries - 01572 771363, sales@mediatheme.com or visit www.mediatheme.com

Peter Kay Wins Celebrity Pub Pal Prize

COMEDIAN, WRITER and actor Peter Kay has been named the Greene King Celebrity Pub Pal of the Year for 2015.

Bolton-born Kay secured the award after a national poll asked, ‘which British celebrity would you most like to have a drink down the pub with?’.

Last year’s inaugural winner, the actor, writer and presenter Stephen Fry, was narrowly beaten by Kay into second place.

The third most popular suggestion this year was David Beckham, with Sir David Attenborough and Jeremy Clarkson making up the top five. Dame Judi Dench was the highest placed female suggestion in eighth place with Simon Cowell also featuring in the top ten.

The title is awarded annually by leading pub retailer and brewer Greene King and marks out Kay as Britain’s most popular celebrity today.

Rooney Anand, chief executive of Greene King, said: “We go to the pub with the people we most want to spend time with, so a fantasy pub pal is a good measure of the popularity of today’s celebrities.

“It is also gives us a real insight into what the nation

responds to and it is good to see a diverse list of characters in the top ten who, in their different ways, would all offer interesting company down the pub.

“As one of this country’s most loved comic personalities, it was not a surprise to see the irrepressible Peter Kay top our chart this year.”

Hundreds of famous names were nominated in the research with Alan Carr, Bradley Walsh, Ant and Dec, David Tennant, Paul O’Grady, Billy Connolly and Benedict Cumberbatch all featuring high on the list as popular choices.

The top ten celebrity pub pals for 2015 were: 1. Peter Kay 2. Stephen Fry 3. David Beckham 4. Sir David Attenborough 5. Jeremy Clarkson 6. Sir David Jason 7. Simon Cowell 8. Dame Judi Dench 9. Keith Lemon 10. James Corden

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October 2015

BBPA Says Small Businesses Such As Individual Pubs Scotch Egg Challenge 2015 - Who Will Egg-cel?

‘Should Be Excluded From Apprenticeship Levy’ THE BBPA has called for the exclusion of small businesses such as individual pubs, in the Government’s proposals for an Apprenticeship Levy. These, and other detailed comments, are contained in the BBPA submission to the consultation on the issue. The BBPA has also commented on the introduction of the National Living Wage, in a submission to the Low Pay Commission.

While the BBPA has concerns about the need for a Levy, it says that any scheme should only apply to larger companies, to avoid placing an excessive burden on very small businesses; companies with over 250 employees would be broadly the right approach.

The BBPA has also made a number of detailed suggestions to secure the maximum benefit from the scheme. It wants to ensure that the system of vouchers is designed to enable companies to get more out than they put in, if others are not using their allocation of vouchers, and to allocate their vouchers to partners in their supply chain, if they so wish. Employers must also be given the flexibility to decide where their employees

are based within the UK where they work across devolved boundaries, and this must be simple to administer.

On the Low Pay Commission submission on the introduction of the National Living Wage, the BBPA has stressed that the proposals represent a significant ‘unknown’ in terms of costs and impact on the sector. Other measures to mitigate this impact are therefore needed, such as reform of business rates and continued reductions in beer duty.

The association wants to see an evidence-based approach to setting the National Minimum Wage rates for October, to support businesses and employees. The large increase in the apprenticeship rate just introduced needs time to settle in and this will also tie in with the impact of the Apprenticeship Levy.

BBPA Chief Executive Brigid Simmonds comments: “Apprenticeships are vital for our industry. We need the new Levy system to provide flexibility to allow the large number of apprenticeships offered in our industry to develop and grow, so we need legislation that encourages this process that is not too burdensome for smaller businesses.

The potential cost of the Living Wage makes it all the more important that the Government retain a strong focus on tax cuts and other regulatory burdens.”

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.

Pool Health & Safety Management Are you fully compliant?

There has been some high profile incidents recently which have resulted in pool operators facing costly court cases. Speaking to some hoteliers we find that many still don't understand the correct procedures that they should be following in order to protect their businesses and directors.

3d leisure focus on driving income and reducing costs for our clients but we also ensure that they are protected and in many cases, we take over the responsibility of Health & Safety completely.

If you would like to understand more about how to ensure that you are operating within the correct guidelines then please contact Paul Dickinson on:

TEL 07818 454574 EMAIL paul.dickinson@3dleisure.com WEB www.3dleisure.com

3d leisure, Peel House, Upper South View, Farnham, GU9 7JN Tel: +44 (0)1252 732220 Fax: +44 (0)1252 732221 info@3dleisure.com www.3dleisure.com

NOW IN its fifth year, The Scotch Egg Challenge 2015 is set to be the most egg-traordinary yet. On the 20th October, contestants will hail from as far afield as Devon and Nottingham, ready to take to the kitchen and do battle at the competition’s new Islington home, The Canonbury Tavern.

Journalist and author Joe Warwick will compère the evening as chefs from more than 20 UK pubs and restaurants fight to have their scotch egg crowned victorious.

The shortlisted contestants will compete in two categories; Traditional and Unconventional.

Who will egg-cel in the Challenge this year, and who will crack under the pressure? Head to The Canonbury Tavern to find out.

Love Your Fridge with Williams Refrigeration

A GOOD fridge is one of the most important pieces of equipment in any kitchen, but it’s usually taken for granted, Williams wants to put an end to this.

Williams Refrigeration has decided that it’s time these stars of the kitchen get the recognition they deserve, and is launching the #loveyourfridge campaign. The aim of #loveyourfridge is to help raise awareness - in a light-hearted manner - of the vital role fridges play in commercial kitchens. It will help ensure your fridge has the longest possible working life by highlighting simple maintenance tasks that can keep it in tip-top condition.

“While the best quality fridges will last the longest, they still need to be looked after properly too,” says Malcolm Harling, Sales and Marketing Director at Williams. “Even the most robust fridges, like a Williams, can benefit from some TLC. After years of unassuming service, it’s time for fridges to have their moment in the spotlight!”

Chefs are encouraged to get involved on Twitter by sharing pictures and tips using the

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 word about an establishment’s super-

hashtag #loveyourfridge. Particularly creative or amusing tweets could receive a fridge care pack, featuring useful items to help keep fridges looking and performing as good as new.

The pack includes a polishing cloth, stainless steel cleaner, and a condenser cleaning brush. Also included is a guide packed with useful tips on looking after your fridge.

Not only that, but the brand new loveyourfridge.co.uk website is bursting with hints, tips and other exclusive content, including a complete guide to choosing the right fridge, and more chances to receive goodies.

“Whether you’re showing off a new purchase, celebrating years of hard work, or you just want to let others know your top tips for a happy fridge, #loveyourfridge and celebrate all things refrigeration” says Malcolm.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk. 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.

See our advert on page 15

Beverage Systems and Supplies How to Keep Momentum in the Hot Beverages Market Hot Beverages 24

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October 2015

suppliers like Matthew Algie are able to provide not only the beans and machines, but the barista training too.

Serving a proper brew – from English breakfast to herbal and fruit

Natalie Cross, Out of Home Manager at Taylors of Harrogate

What must hotels, pubs and restaurants do to keep momentum in the hot beverages market?

What should they be serving?

Last year, Taylors of Harrogate conducted consumer research that found 57 per cent of UK tea drinkers feel that tea served out-of-home is too weak, whilst 67 per cent stated that they would never return to an outlet that had served them a bad cup of tea. Consumers are looking for premium branded tea when out of home, with 34 per cent claiming they would choose Yorkshire Tea over another brand (Allegra Report, 2014). With this in mind, it’s important to remember that serving your customers a fantastic cup of tea is very important and will encourage them to visit time after time and recommend your hotel, pub or restaurant to friends and family.

Those that are looking to differentiate themselves may want to consider including a fruit and herbal offering on their drinks menus, which is becoming increasingly popular with consumers. Green tea, as well as fruit and herbal are all considered healthier beverage options and are growing in demand, with 95 per cent of consumers stating they have, or would like, a healthier lifestyle (Allegra Report, 2014*). We’ve found that consumers are expanding their repertoire of drinks throughout the day, switching to a caffeine-free fruit and herbal infusion in the afternoon for instance, which offers both a low calorie hot drink option and a different taste profile.

At Taylors we have worked in partnership with the Royal Botanic Gardens, Kew, and have developed a caffeine free fruit and herbal infusions range which includes flavours such as: Blackberry & Elderflower, Chamomile & Vanilla, Peppermint Leaf, Lemongrass & Ginger, Sweet Rhubarb and Spiced Apple. Consumer feedback has been phenomenal and we’ve continued our partnership with Kew again to develop a range of fantastic tasting green teas. The teas have been created using Chinese Sencha green tea, which gives a gentle base flavour.

Our green tea range consists of four refreshing blends, including: Pure Sencha Green Tea, Green Tea with Grapefruit and Lime, Green Tea with Strawberry and Vanilla and Green Tea and Sweet Mint. The range is available in cases of five boxes of 20 tea bags, at a starting price of £9.99.

Is there pressure for customers to serve as much variety as possible?

It’s important to ensure that great tasting quality tea stays front of mind, so that customers are not encouraged to only think about buying the cheapest tea available. According to the Allegra Report (2014), 62 per cent of consumers consider a premium brand (i.e. Yorkshire Tea), to be the most important factor when ordering tea out of home. Serving a premium tea is more likely to ensure a return experience, and consumers are willing to pay more.

However, the world of tea is now an amazing specialist area that some customers love to explore. At Taylors of Harrogate we have an extensive range of high quality special-

ity teas available to the out of home sector and can assist with helping you understand which ranges will work best for your customers. Our wide range of teas include black teas like English Breakfast and Earl Grey, antioxidant-rich green teas, flavour-rich decafs, organic herbal teas, flavoured blends like Lemon and Orange and naturally sweet fruit infusions like Sweet Rhubarb.

Amid this wide range, there are great opportunities to pair your tea menu carefully with the food being served.

Yorkshire Gold for example, with its rich and malty taste offers a perfect morning beverage, and works well with most breakfast foods.

Likewise, Taylors’ Fairtrade Breakfast Tea is a fine single origin tea is grown by Fairtrade co-operative farmers east of the Rift Valley in Kenya, which is known for exceptionally high quality tea. Its flavour profile is bright, brisk and invigorating – ideal for anytime throughout the day.

What advice can you offer to help operators keep sales steaming ahead in hot beverages?

There is a growing trend for consumers requesting premium quality tea within the out of home market with 53 per cent of consumers claiming they would spend more on a premium tea (Allegra Report, 2014).

Tea drinkers of today are well educated in the standard of the tea they’re drinking, they’re willing to pay more for better quality and they’re also looking for premium tea brands.

34 per cent would choose Yorkshire Tea as a preferred brand, when out of home (Allegra Report, 2014) and the fruit, herbal, green and speciality tea market is also continuing to grow in popularity and will only get bigger.

At Taylors of Harrogate, we can advise on how you can confidently introduce customers to new flavours, advise them on food matches and handle any tricky questions from people who really know their stuff.

How much training in preparing hot beverages should be offered to staff?

At Taylors of Harrogate, we’ve created a formula, that when followed, will guarantee a high quality tasting pot of tea. The steps to follow are: 1. Boil the water only once (believe it or not, water tastes a bit ‘flat’ if you reboil it).

2. Warm the teapot by washing it out with boiling water – this stops it cooling the tea, which can hinder the brewing process.

3. Add one teaspoon of tea per person plus one more for the pot. For teabags, add one for every two people.

4. Let it brew for 2 to 5 minutes (depending on the type of tea) to draw out all the flavours. Advise the customer on the remaining brew time if you can – it will help them enjoy perfect tea.

Also, via our newly launched out of home website, Taylors of Harrogate customers will have access to the tea and coffee manual, which will assist with instructions for how to make the perfect cup of tea.

For more information on Taylors of Harrogate please call 01423 814006 or visit www.taylorsoutofhome.co.uk

By Kelley Walker, Regional Purchasing Manager at Beacon A NATION of coffee lovers – how to provide the perfect cup.

Breakfast is the highest consumption period for coffee and the UK coffee shop market continues to show solid growth and last year had an estimated turnover of £7.2billion, representing a growth of 10.7% in 2014 vs. 2013 (Allegra, 2014).

When it comes to what consumers are looking for, it’s all about quality, taste, strength and roast – not size, and as coffee-drinkers become more knowledgeable, it becomes essential for hoteliers to train their staff as well as purchase premium equipment. The humble latte may be the UK’s favourite coffee, with sales growing year on year to 13%, according to Allegra’s Project Café 13 research, but more and more they are looking for variety and an added value experience, which is where Barista-made coffees come in. In order to meet these consumer needs staff need to be personable and efficient, and have great knowledge themselves –

Tea is making a return to the spotlight, according to Allegra data and research from Britain’s leading purchasing company, Beacon, and the rise in popularity of unique blends is being driven by a need to differentiate from what can be bought on the average supermarket shelf (which is now a lot!). Breakfast tea is the perennial best seller, Matthew Algie is reporting a rise in the popularity of the loose leaf Suki Tea range – the range boast 19 artisanal teas and infusions to choose from including fruit and herbal flavours. There is an element of theatre to the preparation of coffee which can often be lost when it comes to tea, investing in good quality teapots, premium trays and cups and saucers ensure good visual presentation and can encourage consumers to repurchase, therefore increasing profits. An innovative tea offering is key to boosting profits – there is often a substantial menu for coffee drinkers, so it is important to develop a creative and extensive tea menu to sit alongside.

For more information about Beacon please visit www.beaconpurchasing.co.uk or follow Beacon on Twitter @Beacon_YPP.

Treat Your Customers To The Perfect Coffee This Christmas

JURA, A significant innovator in luxury Swiss made bean-to-cup technology, has raised the bar for standards in performance, aesthetics and perfection with its collection of commercial coffee machines.

With high performance alongside sleek elegant looks, JURA’s machines will make a real impact to any establishment looking to deliver high quality coffee this winter.

JURA has a wide range of products which

deliver state-of-the-art technology. From machines which can prepare a range of 29 speciality coffees at the touch of a button to ceramic grinders which ensure even grinding every time, JURA has something for everybody.

All machines also feature an Aroma Boost function, providing a natural, refreshing energy boost when you need it, as well as a ZeroEnergy Switch which allows the machine to use up to 40% less energy.

For more information, please visit www.uk.jura.com

Lavazza BLUE Introduced to the Hospitality Industry BLUE CAP COFFEE is introducing Lavazza BLUE to the hospitality industry so hotels can serve a really good cup of coffee without the expense of trained baristas.

Blue Cap's service is ideally placed to help hotels take advantage of the demand for quality coffee. Offering a free, on loan, machine which is both easy to use and maintain, Blue Cap offers an internationally acclaimed brand which delivers consistently great tasting coffee supported by excellent service. Whether hotels wish to offer superb coffee to those enjoying fine dining in restaurants, quick and efficient service to large conference groups and special events or a relaxing, delicious coffee in the on-site

coffee shop Lavazza Blue delivers every time.

The Lavazza BLUE capsule machine guarantees excellent coffee - the machine is so simple that it takes no more than half an hours training to operate and staff can relax knowing that on busy days each and every cup will be as good as the last.

When coupled with the level of service that Blue Cap Coffee provides, the wider hot drink offering, the respect that the Lavazza brand enjoys and the sheer simplicity of the system, Blue Cap Coffee is confident that hotels throughout the UK will soon be enjoying Lavazza coffee in hotel restaurants, coffee shops and front of house.

For info call 0800 678 5304.

Beverage Systems and Supplies

October 2015

Caterer, Licensee & Hotelier

The Latest Blends and Infusions from The London Tea Company THE LONDON Tea Company has come of age in its 12 year history to become one of the UK’s leading fully Fairtrade tea brands and master blenders of the highest quality teas and fun, exotic herbal infusions.

The London Tea Company now boasts an incredible range of award-winning teas, all Fairtrade and environmentally friendly: five black traditional teas, six green teas and eight herbal infusions that really show-off the innovation behind the brand. The herbal flavours completely unique to The London Tea Company include Raspberry Inferno, Lemongrass, Ginger and Citrus Fruit, Peach and Rhubarb and Raspberry, Ginger and Vanilla. There are also three Rooibos including the distinctive Chilli Chocolate and the exceptional White tea - Pear Tatin. No fewer than four of the teas have been awarded Gold Awards at the 2014 Great Taste Awards.

The company is dedicated to promoting fresh and zingy tea experiences with new and challenging flavours. The team behind it

is highly enthused and dedicated and go to all lengths to maintain the highest and most exacting standards of quality and ethics throughout the vertical supply chain from bush to cup.

The tea team scours the world for the leading growers and producers to bring the freshest tastes from the Ambootia Tea Estate nestled in the foothills of the Himalayas, Nilgiris in Southern India, the plantations in Ceylon, to the highland plains in Kericho west of Kenya’s Rift Valley to the banks of the Brahmaputra River in Northern India and China.

With the rise of coffee now levelling off, tea is set to be the next big thing; with fruit and herbal Infusions, in particular, showing exponential growth especially amongst 25 to 35 year old drinkers – and The London Tea Company is leading the vanguard of this exciting new growth explosion.

Make sure you are part of the tea revolution and order your London Tea Company 10 envelope sachets samples now from Rosie Hearne on rosie.hearne@londontea.co.uk or 0207 8023250 or www.londontea.co.uk

Miles Tea & Coffee Brimming with West Country Warmth FOR THE most fabulous teas, coffees and hot chocolate, why not enjoy a moment with Miles Tea and Coffee? They blend teas and roast coffees daily by the coast and ensure that everything they do is expertly made and brimming with West Country warmth.

The West Country's easy going nature and simple charm inspires the Miles team and shines through in all they do. Miles foster loyal relationships in the catering industry from the smallest cafes to the largest premium hotels.

Miles Tea and Coffee is a cheery, family run business established in 1888. Miles are a founding member of the Ethical Tea Partnership and members of the Fairtrade Foundation.

The company believes in doing things well

Café Fair Trade

At Café Fair Trade, we’ll work with you by providing an excellent service and value for money.

We are a Nationwide Services Company offering bean to cup coffee machine hire.

For help and advice regarding the commercial hire and lease of coffee machines, please call our FREEPHONE customer service and sales line on 0800 505 30 96 or click here to email us!

Since 2002, we have been one hundred percent committed to providing our customers with a delicious range of hot beverages available for commercial hire and lease. With over 20

and the three specialist tasters use traditional methods to ensure quality and consistency of taste for their classic blends.

Recently Miles teamed up with a West Country Zoo to officially launch their new company re-branding. The elephant logo has undergone a makeover.

The whole range of tea, coffee and hot chocolate is being rebranded. Their new Heavenly Hot Chocolate will be available in mid October followed by their stunning new coffee packaging at the end of November.

Miles Tea and Coffee are very active on social media through Facebook and Twitter as well as a comprehensive website at www.djmiles.co.uk. More information about Miles new packaging can be obtained by calling 01643 703993 or emailing info@djmiles.co.uk Enjoy a moment with Miles. years of experience in the food service industry, we have the expertise, knowledge and passion to deliver a coffee machine best suited for your organisation.

We are proud to have an excellent range of Fairtrade coffees, teas and hot chocolates and our portfolio demonstrates this through the most innovative coffee making machines in Wales, Cardiff, Swansea and London. We provide an a commercial coffee machine solution for all environments, from plug and play table-top models for small offices to traditional espresso machines for coffee shops and restaurants, schools, colleges and offices. Whether that is bean to cup coffee machines or more specific powdered milk machines, we have something to hire or lease for everybody.

For help and advice please call our FREEPHONE Customer Service and Sales Line 0800 505 30 96 or visit www.cafefairtrade.co.uk

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

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Caterer, Licensee & Hotelier

October 2015

Alfresco Dining 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.

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.

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.

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

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

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

Furniture Designed To Withstand The British Weather

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

EVERY SUMMER here in the UK we are desperate for the sun to shine and to bring the indoors outside. British manufacturer, Gopak, who have been manufacturing quality furniture for over 60 years, offers a stylish, durable and versatile solution for al fresco dining, which is ideal for pub and hotel gardens enabling your clientele to make the most of the sunshine – and it’s guaranteed to stand the test of time.

Designed to withstand the unpredictable Great British weather, the Enviro range can be left outdoors all year round. Thanks to an attractive UV resistant mahogany wood effect top – built around a lightweight aluminium frame – being 100% maintenance free and UV resistant, it only needs a quick wipe over to keep it looking at its very best.

Combining strength, style and durability, the Enviro range of outdoor tables and benches represent the very best in Great British design and manufacturing innovation.

Call: 0845 702 3216 Email: gopakinfo@gopak.co.uk www.gopak.co.uk

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

END OF SEASON SALE!

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

Alfresco Dining Pop-Up Restaurant Pavilions THE BRIEF was to create two bespoke high quality ‘open restaurant’ pavilions to provide temporary facilities for two restaurants (an Asian eatery, ‘Tampopo’ and Italian restaurateur ‘Salvis’), whilst the Corn Exchange is undergoing a multi-million pound renovation into a new ‘food and drink’ destination.

The pavilions also had to serve as a working fascia to the front of the development and keep the exposure of the tenant restaurants alive throughout the construction period.

DP Structures were approached and commissioned by Avia in Spring 2014 to technically design, manufacture and

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.

We have a selection of spit roasting

install two (6m x 12m) restaurant pavilions, for temporary use. A proto type was developed to agree the detailed design of the structure with the client and its conceptual designer (5Plus Architects).

The rectangular form of the structure comprised a modular steel sub-frame with a plywood skin, clad in part with decorative steel fretwork. The materials used for the pavilion design was to be cost effective, yet strong and durable for the required 12 month life span.

The whole frontage to the pavilions opens up, to expose a fully operational restaurant with kitchen and dining area, with a covered deck area for alfresco dining.

All the components and modular units were manufactured off site at DP Structures’ workshop and installed on site within a week.

Call for a free design consultation on 01282 697563 or 07766242059 Email: enquiries@dpstructures.co.uk Web: dpstructures.co.uk 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

October 2015

Caterer, Licensee & Hotelier

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Product Portfolio

Trend For Micro-Brewed Beer Boosts Interest In Džiugas Cheese FOR ANYONE looking to make the most out of the increased interest in craft beer, the answer may be to pair it with a Lithuanian cheese in a beer and cheese tasting. Džiugas, the cheese from the Baltics, is getting a boost from the surge of demand for locally brewed beers because this mature hard cheese has the character and savoury/sweet robustness to go perfectly with beer.

The lighter, younger Džiugas maturities (Mild 12 and Piquant 18) work well with the paler brews, while the more mature varieties (Delicate 24 and Gourmet 36) are

ideal with the stronger, darker ales. Džiugas therefore becomes a good proposition to match the trend for micro-brewery beers.

Pre-Christmas sampling sessions with local beers alongside a Lithuanian cheese offer a great talking point for a festive event or menu. Traditional pairings to taste with Džiugas include nuts and honey and together with a chunk of each of the four maturities (12, 18, 24 and 36 month), they make an interesting tasting platter.

For more information regarding Džiugas in the UK please contact dziugas@clear-group.co.uk. More details can be found at www.dziugashouse.lt/en/home/ and on Facebook www.facebook.com/dziugaslegendarycheese

Comark Instruments Introduces M9 Software Upgrade for RF500 Monitoring Solution With delivering best-in-class Temperature Monitoring solutions and a desire for continuous improvement as primary focuses, Comark Instruments has announced the release of a new software upgrade for the well-established RF500 Monitoring System.

“Providing innovative temperature monitoring solutions that meet and exceed our customers’ expectations is at the heart of what we do,” says Comark Director of Product Marketing Mick Hall. “By upgrading the already userfriendly RF500 software to the M9 interface, we are delivering on our commitment to continue providing advanced, compliant-focused solutions. The M9 software interface will enhance user experience, and provide customers with new levels of monitoring capabilities.”

Developed with valuable insight from

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

customers, the M9 software upgrade will bolster the Comark RF500’s software application with new features and technical enhancements that complement its existing industry leading 24/7 monitoring of temperature, humidity and door event data through energy-efficient wireless technology.

New features and technical enhancements include: • Single screen, at-a-glance system status; • Flexible data views, including graphing and improved filtering; • Icons and transmitter notifications complete with hover text for easy diagnosis; • Improved navigation; • Single location transmitter management; • 24 email notifications capabilities – double previous interface; • Simplified user setup; • And more.

For more information about Comark and its products, visit www.ComarkInstruments.com.

specials as well as adding local dishes to the menu.

3R Epos systems will contribute to the 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.

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

Thatchers Premium Ciders Now In 330ml Bottles

Thatchers Cider has introduced a new range of 330ml bottles for three of its premium ciders.

Thatchers Gold, Thatchers Old Rascal, and Thatchers Red are all now available in the new, fridge friendly 330ml bottle.

Thatchers Gold, 4.8%, is a medium dry Somerset cider, full of flavour with a wonderfully rich, golden colour. Thatchers Old Rascal, 4.5% is a full bodied, bittersweet cider, while Thatchers Red, 4.0%, has a distinctively red colour and soft fruitiness, with a mellow sweet flavour.

With consumers increasingly looking for premium quality, authentic crafted ciders, fourth generation cidermaker Thatchers offers a genuine story behind the brand.

Operators therefore have a huge opportunity to stand out and benefit from this demand by growing their cider range with these Somerset ciders that offer three distinct taste profiles.

Add a further point of difference by offering food pairing recommendations alongside the Thatchers 330ml range.

Thatchers Cider has developed a number of food pairing ideas with chef Tim Maddams and Indian cookery specialist Bini Ludlow, that act as a

guide and inspiration when compiling drinks and food menus.

Thatchers Gold cuts through rich foods with ease, and pairs perfectly with fish and chips or tapas style dishes such as Tim Maddams’ mushroom and blue cheese croquettes. Thatchers Red, with its light, sweet flavour, complements the heat of spicy dishes, such as Bini Ludlow’s delicious chicken tikka kebabs.

While the Thatchers Old Rascal makes a perfect accompaniment to an appley dessert such as apple doughnuts.

“We really believe that there’s a huge opportunity for operators to recommend a host of interesting food pairing suggestions with our range of premium ciders,” says fourth generation cidermaker Martin Thatcher.

Thatchers Cider is consistently growing ahead of the UK cider market, with its flagship brand Thatchers Gold growing at +18% in the On Trade (CGA Brand Index 18/4/15). In the Off Trade Thatchers Gold is growing at +32% value (IRI June 2015).

The new range of 330ml bottles are available in twelve-packs. All three of these ciders are also available in 500ml bottles, with Gold and Old Rascal also available in cans to complete the range. www.thatcherscider.co.uk Tel: 01934 822 862

Paramount 21 Launches Gluten-Free Seafood Range PARAMOUNT 21, the premium frozen seafood and vegetarian specialist, has launched a range of gluten-free products developed specifically for the foodservice market including tastefully blended fishcakes and a delicious jumbo cod fish finger.

The demand for gluten-free products has seen significant growth in the UK over the last few years and looks very much set to continue.

Indeed, Coeliac UK has reported that the catering industry is missing out on an estimated £100 million a year by not catering for people with coeliac disease and their friends and family.

In addition to being sought after by diagnosed coeliacs, trends are showing that gluten-free products are increasingly being chosen by consumers for other reasons such as suspected gluten intolerance and are attracted by the health benefits that are reportedly associated with a gluten-free diet.

After 27 years in the seafood industry, Paramount has the experience and confidence to create and produce innovative products that supply trending consumer demand. The team at Paramount are constantly evolving their seafood, vegetarian and now their gluten-free offering and MD, Ali

Hannaford, and her team aim to be ‘best in class’ across the board as well as sourcing locally wherever possible.

Sue Cullum, Sales & Marketing Director of Paramount 21 is confident that seafood lovers will be unable to tell the difference from the traditional recipes, which use a wheat breadcrumb. Sue said: “Consumers following a gluten-free diet have previously missed out on value-added seafood products whilst eating out. We are really excited to have developed gluten-free recipes and innovative crumb coatings so everyone can enjoy pub classics such as fish fingers and premium fishcakes.”

The Paramount 21 Gluten-Free Frozen Seafood Range The NPD Team carefully selected their best selling recipes using popular species to create the range of four fishcakes and a Jumbo fish finger.

The full range is:- Smoked Haddock Fishcake, Salmon & Dill Fishcake, Thai-Style Cod & Prawn Fishcake, Smoked Haddock, Mozzarella & Spring Onion Fishcake. MSC Jumbo Cod Fish Finger, Please call 01626 837650 or email marketing@paramount21.co.uk for further details. Product details can be found on the website www.paramount21.co.uk

Just Arrived! Clear Cellophane Basket Bags OUR CELLOPHANE basket bags make the whole wrapping process so easy.

Once filled, just slide your basket or tray into the bag, gather together at the top and finish with a pull bow or curling ribbon.

They come in packs of 10, have a side gusset and a flat base and

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

Cloudy - With A Hint Of Dew

Scrumpy-tious! Fresh from the orchards comes a new addition to the award winning cider range from Sheppy's. Produced on the Sheppy family farm in Somerset - Orchard Dew is a naturally cloudy, medium cider - which is available in a Bag in Box format.

Orchard Dew is made from a classic traditional cider blend of mostly cider apples with a few dessert apples to give this cider a fine, crisp edge, with an ABV of 6%. Orchard Dew can be served slightly chilled - though it is just as good at room temperature!

Bag in Box is the ideal solution for pub and bar

are available in 8 sizes to fit our most popular baskets and hampers. How simple can it be? In stock and ready to ship. www.candigifts.co.uk

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. operators looking to offer a choice of ciders. The box can be placed directly on the bar where the cider is poured from a tap - or it can be dispensed on hand-pull. Sheppy's Bag in Box is also a premium choice for festivals and other events - so no kegs are needed. Bag in Box contains 20 litres (36 pints) of cider - with a six month shelf life from filling, and six to eight weeks from opening.

David Sheppy, managing director at Sheppy's, said: "We are constantly innovating and trying new flavours and combinations at Sheppy's. Our cloudy - Orchard Dew - is a welcome addition to the growing Sheppy's Bag in Box range. It offers operators a simple and convenient way to serve, and experiment, with premium quality traditional ciders. Cider is also a great accompaniment to food - and Orchard Dew works particularly well with pasta and chicken dishes."

For details visit www.sheppyscider.com

New – SuperFast Thermapen® 4 Thermometer

THE SUPERFAST Thermapen is the UK’s number one selling food thermometer measuring temperature over the range of -49.9 to 299.9 °C. Used by hundreds of thousands of people worldwide, it offers a combination of speed, accuracy and convenience of use. Electronic Temperature Instruments Ltd, the UK manufacturers of the Thermapen thermometer have now made it even better ….

Advanced technology makes the new Thermapen 4 even more intuitive than previous models. The patented 360° selfrotating display automatically turns so the user can read the thermometer in any position — in either hand, left or right.

The Thermapen 4 knows when it’s dark and turns on the backlight for you, making it easy to read in poorly lit areas or complete darkness.

Alternatively, just touch the sensor window with your finger and the display lights up. The Thermapen 4 is powered by a single AAA battery with a life expectancy of 3000 hours in normal use. Both low battery and open circuit (broken probe) are displayed, when applicable.

The motion-sensing sleep mode automatically turns the Thermapen 4 on or off when the user picks it up or puts it down, maximising battery life. The thermometer will stay on all the time you are using it, but when put down, it will switch to sleep mode to save battery life. Close the probe when you’re finished and the Thermapen 4 turns off for storage. High-tech, intuitive, fast and accurate.

The plastic casing is washable and includes 'Biomaster' additive that reduces bacterial growth. The ergonomic rubber seal minimises the risk of the ingress of water, dust or food. As well as being waterproof to IP66/67, it is still 'probably' the fastest reading contact thermometer on the market today. The true temperature of a product can be tested in just three seconds.

The Thermapen 4 incorporates a reduced tip, stainless steel, penetration probe (Ø3.3 x 110 mm) that conveniently folds back through 180° into the side of the instrument when not in use.

Each Thermapen 4 is supplied with a traceable certificate of calibration. Competitively priced, at £50 each exclusive of VAT and available in ten vibrant colours direct from www.etiltd.com Tel: 01903 202151.

New Exotic Flavour Bar Snacks From Edgars Choice In October 2015 Bar managers looking for something different will soon be able to tempt customers with a new premium range of peanuts and other snacks from Edgars Choice that are distinctly different from existing products. Featuring flavours from around the world, the new range will feature exotic spices and includes Jalapeno, Wasabi, and Premium Dry Roasted peanuts in a special coating for more flavour.

The range will also have a Bar Mix selection with spicy coated peanuts, rice crackers and wasabi peas. The range has been specially developed to appeal to discerning bar customers that want something more than the usual snacks currently available from an exclusive Foodservice brand.

As a first for the UK market the peanuts and snacks are roasted in peanut oil which is lower in poly unsaturated fats, and represents both a more healthy and better tasting product. Peanut oil has

been used for centuries in oriental cooking and gives the snacks their distinctive and better flavour.

Targeted to appeal to customers who want something that compliments the drinks, the new snacks will be highly branded to attract attention, and are designed to complement stylish bars. The range will be exclusively available to the on-trade sector as single bagged portions, and also in bulk bags for decanting into Kilner jars for on bar dispensing.

The coated peanuts are manufactured using unique spice blends which coat the roasted peanuts to form a crunchy case.

To ensure quality and long life freshness all products are gas flushed when packed which helps to ensure product quality and gives an extended shelf life. Edgars Choice only use high quality ground peanuts and tree nuts which are sourced direct from the best growing regions from around the world.

Available in October 2015 the Edgars Choice branded products will be supported by a strong marketing campaign For more information visit www.Edgarschoice.com Tel: 01483 563323

Falcon F900: Setting the Standard for Professional Catering Equipment Form meets function in new Series of high performance, practical, cost-efficient catering equipment.

Falcon’s new F900 Series is designed to set the standard in professional catering equipment, by delivering what the marketleading manufacturer describes as ‘the perfect combination of form and function.’ On one level all the products in the range deliver the practical, robust and reliable performance that the industry expects from a Falcon product, on the other the F900 Series features elegant, distinctive styling making it ideal for modern kitchens.

The F900 Series comprises a comprehensive choice of professional catering equipment, including ranges, boiling tops, griddles, chargrills, fryers, pasta cookers, bratt pans, boiling pans and rise and fall grills.

“There’s an increasing demand for equipment that not only delivers on performance but is also aesthetically appealing,” says Lawrence Hughes, Sales Director at Falcon. “Key sectors include casual dining, education, hotels and restaurants, where the customer can often see the equipment in action. Here the need is for quality appliances that can handle the busiest kitchen environments, and that look attractive, but are also cost-efficient.

“We’ve developed the F900 Series with chefs, for chefs, to provide the ideal solution.”

The hob is the heart of most commercial kitchens, and the F900’s hob typifies this ‘form with function’ design ethos.

Manufactured in 2mm Scotchbrite stainless steel, it is laser-cut to allow edge to edge joining – so it’s robust, looks great and is easy to keep clean.

Amongst the F900’s innovative technologies is the Dynamic Link System (patent pending)*. This brand new concept uses a specially developed method to create a virtually seamless link between appliances, giving the flexibility of a modular system, with the looks and hygiene benefits of a one-piece island suite – without the price tag associated with one-piece tops. The Dynamic Link System also makes installation easier and faster than conventional linking methods, saving time and money.

Sustainability, energy-efficiency and lower running costs are built into the fabric of the F900 Series. This is evident not only through features like the ultra-fast induction hobs and the deep fat fryers’ sophisticated filtration, but also ‘under the skin’ – for example, the ‘from-the-front’ maintenance design ensures servicing is simple and fast. In addition, the F900 is IPX5-rated for deep-cleaning.

For more information on the F900 Series visit www.FalconF900.com

Design and Refit

October 2015

Caterer, Licensee & Hotelier

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.

Vehicle Wall Art WE ONLY get one chance to make a first impression and breaking the ice is a key factor. You won’t find a better opportunity than to have an iconic piece of Artwork hanging in Reception or the Boardroom to get people asking and talking.

Vehicle Wall Art has been taking things to a whole new level with it’s range of wall-mounted car sides. All the pieces are real vehicles that were once on the roads in the UK and are supplied with Chassis Plates detailing the original Vehicle Registration

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 Number, Chassis Number, Original Colour, Date of Original Registration and date of VWA Build.

When it comes to workplace interiors, designers have to focus on the psychological wellbeing of employees. Some people like quiet spaces, some like hustle and bustle, some like music and others work better in a group of people. The challenge of a 0.workplace designer is to be able to satisfy all of these different needs.

Research shows that a well designed office interior will increase staff efficiency by up to 25%, which in turn affect the overall profitability of your organization. It comes as no surprise then to discover that Vehicle Wall Art work is hot with the office world at the moment as businesses seek to make that all important first impression.

For further information, call Vehicle Wall Art on 0800 056 4966 or visit www.vehiclewallart.com

Vehicle Wall Art offers a wide range of wall-mounted car sides to fit any setting whether a hotel reception, entrance, or boardroom.

Our Mission is to showcase the beauty and elegance of world motoring and it's rich history. We become upset when seeing rare cars taken off the road, destined to be sold for parts or even worse... scrapped. Our aim is to restore vehicles that are no longer in use and display them as works of art to be admired by visitors and owners alike.

Telephone: 0800 056 4966 www.vehiclewallart.com

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

Refurbishing?

Changing Operator?

Change of Use? Pro Auction are the worldwide leaders in the sale of surplus Furniture, Fixtures and Fittings, Catering Equipment and Surplus Assets, we assist restaurant, hotel owners and operators in the sale of surplus assets. Contact us today for a confidential no obligation discussion.

Or visit us on stand 304 at The Independent Hotel Show 20-21 October 2015 Olympia West London Visit our website for all the latest auction sales and information at

www.proauction.com Pro Auction Limited. Bath. London. New York Telephone: (+44) 01761 414000 Facsimile: (+44) 0845 280 2492 Email: info@proauction.ltd.uk Direct Mobile: 07903 018 331 Mobile #2: 07946 496 697

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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

The Perfect Finishing Touch For Your Event!

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

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 To see a sample pack please call or email us

www.CustomMadeRedCarpets.co.uk Email: info@custommaderedcarpets.co.uk Tel: 01726 816572 or 07876 698730

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.

For details, call 01733 310115, email: sales@mayfairfurniture.co.uk or www.mayfairfurniture.co.uk

Design and Refit

October 2015

Caterer, Licensee & Hotelier

Dealers UK - Wholesale Furniture & Ornaments DEALERS IS a one stop warehouse for all of your refurbishment and design needs - with over 8,000 different and continuously changing items in stock – with 4,000 of them currently being shown on our web-site.

For both interior and exterior requirements – we stock an enormous choice of furniture including tables, chairs, benches, shelving, and cabinets plus decorative items also.

Always researching and striving to keep on, and ahead of, what is, and will be the very best of the next trends and innovative ideas.

With the extensive experience we have acquired over 40 years we source buy, and sell what we think are the best quality items whether old, refurbished, vintage or repro-

duction - including some of our own designs.

We also find some of the most unusual and quirky items that can be used in many establishments for a complete refit or for a themed design – we have everything from an egg cup to a search submarine !

If you can’t find what you are looking for on our website give us a call and we shall try and find it for you.

We do recommend a visit in person to our premises in the countryside to view our showrooms, barns and outdoor space so as to fully appreciate what we stock – registrations can also be made on our extensive on-line site to access prices and place orders.

Dealers really is a one stop warehouse !

Contact us on: Phone: +44 (0)1743 761241 Email: dealers@dealers-uk.com www.dealers-uk.com

www.dealers-uk.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.

Andy Cardy, operational marketing manager for Fläkt Wood’s fans division, explains: “JMv is actually our first ‘all new’ axial flow fan product for 22 years, so this is an exciting time in our company history. JMv is a huge step forward in fan technology that will allow us to build on the existing JM fans’ success that has, for many years, been a market leading product.”

“JMv also addresses key needs of modern installers, who are faced with a rapidly changing legislative environment, the impact of rising energy bills and increasingly stringent building regulations.”

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

We have a constantly changing assortment of over 8,000 items - with only 4,000 of them currently being shown on our web-site - including decorative goods, old and new, recycled, vintage, upcycled and reproduction items of furniture, accessories, garden wares, architectural and unusual items for both interior and exterior requirements. We can provide an enormous choice - stocking quirky pieces from an egg cup to a search submarine.

And if you cannot see it on our web-site, contact us and we will do our best to find or locate what you are after!

It is also well worth making a visit to our 36,000 square feet warehouse, showrooms and acres of outside display area.

www.dealers-uk.com

Contact us on Phone +44 (0)1743 761241 Fax +44 (0)1743 761442 Email dealers@dealers-uk.com TRADE ONLY

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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

Looking To Refurbish Your Bathrooms, Washrooms Or Heating System? – Then Look No Further

ROCKETT PLUMBING & Heating Supplies Group Can Help!

Based in Moordown, Bournemouth our 3 businesses are now firmly established as a leading local supplier to the plumbing and heating industry serving both the domestic and commercial sectors.

Rockett Plumbing & Heating Supplies – from a toilet seat to a full heating system, bathroom accessories, underfloor heating, renewable products, pipe & fittings up to commercial sizes we have it all “off the shelf”.

Rockett Bathroom Showroom – offering domestic and commercial grade bathroom, washroom and showering products

from leading manufacturers to suit all budgets. We offer a free planning and design service.

Rockett Kitchen Showroom– in conjunction with Steve Ferris Kitchen designs we can offer rigid or flat pack kitchens including domestic and commercial appliances, and again a free planning and design service.

Add to all this 40+ years experience in the industry, you can be confident that we can offer outstanding technical advice and back up when you need it most.

So if you are looking to refurbish, replace or simply freshen up then one call does it all.

TEL - 01202 548080 or www.rockettplumbing.co.uk

HERE TO HELP!

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

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-toone 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 buyers whose expertise and buying

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.

Contact Pro Auction Limited on 01761 414000 or email info@proauction.ltd.uk 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 showrooms located at both our Liskeard and Newton Abbot branches 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

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.

Maszma Marketing MASZMA MARKETING, is a Malaysian Company based in Vietnam that has been involved in furniture exports for over 20 years. Our main export markets include USA-Canada-Europe-Australia-New Zealand.

Design and Refit 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

Almost 90 % of our products are customer designed items (OEM) and are made exclusively for them.

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

We operate mainly out of Vietnam and Indonesia and Malaysia.

Kinemagic Cubicles – Now with the Option of an Electric Shower KINEMAGIC CUBICLES – now come with the option of an electric shower.

The newly upgraded range of Kinemagic cubicles has proved exceptionally popular since its launch earlier in the year. Now, following requests from customers, the team at Saniflo has developed a new optional panel that allows the fixing of an electric shower unit of the customer’s choice.

The drillable panel is mounted on a high quality metallic frame and perfectly complements the styling of the Kinemagic cubicle. The neat, compact

unit is installed in such a way that all water pipes and electric cable is fed into the frame from behind and stowed neatly out of sight.

Now any customer can benefit from the compelling reasons to install a Kinemagic shower cubicle. The electric shower panel will overcome issues such as insufficient stored hot water or low water pressure to provide a luxurious walk-in shower solution.

For more information please visit the Kinemagic website on www.kinemagic.co.uk.

October 2015

Caterer, Licensee & Hotelier

33

MASZMA MARKETING

At Maszma we have over twenty-five years of experience in furniture exports, operating out of VIETNAM and MALAYSIA. We specialise in providing contract furniture; from bedroom furniture to tables and chairs for a variety of clients including HOTELS, PUBS, RESTAURANTS, UNIVERSITIES and APARTMENT BLOCKS.

Our designs are custom-made according to the client’s specifications, and can be supplied via mail order.

We use a variety of materials, from oak, beech, ash and MDF to local woods, veneers, metals and many more.

PHONE BOOTH REPLICA Made from solid wood, our replica London phone booths feature tempered glass windows and quality brass fittings.

Maszma Marketing Sdn Bhd (462852-H) No11a, Jalan Balakung 27/7 Taman Alam Megah Sek 27 40000 Shah Alam Selangor Malaysia Tel: 603-51915072 / 73 Fax: 603-51915076 Email: mint158@gmail.com / marketing@maszma.com

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

34

Caterer, Licensee & Hotelier

Design and Refit

October 2015

Temporary Catering Facilities During Refurbishment

New arrivals ready for immediate delivery

MOBILE KITCHENS Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

Special

Price

£60.00 eac h

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

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The elements that make up our temporary kitchen and restaurant facilities can be provided as

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

individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mobilekitchensltd.co.uk, call us on 0845 812 0800, or visit our website: www.mk-hire.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.

Looking To Refurbish Your Bathrooms, Washrooms Or Heating System This Winter? – Then Look No Further TO ADVERTISE IN CATERER,

LICENSEE & HOTELIER CALL

01202 552333

Rockett Plumbing & Heating Supplies Group Can Help!

Based in Moordown, Bournemouth our 3 businesses are now firmly established as a leading local supplier to the plumbing and heating industry serving both the domestic and commercial sectors.

Rockett Plumbing & Heating Supplies – from a toilet seat to a full heating system, bathroom accessories, underfloor heating, renewable products, pipe & fittings up to commercial sizes we have it all “off the shelf”.

Rockett Bathroom Showroom – offering domestic and commercial grade bathroom, washroom and showering products from leading

manufacturers to suit all budgets. We offer a free planning and design service.

Rockett Kitchen Showroom– in conjunction with Steve Ferris Kitchen designs we can offer rigid or flat pack kitchens including domestic and commercial appliances, and again a free planning and design service.

Add to all this 40+ years experience in the industry, you can be confident that we can offer outstanding technical advice and back up when you need it most.

So if you are looking to refurbish, replace or simply freshen up then one call does it all.

TEL - 01202 548080 or www.rockettplumbing.co.uk

HERE TO HELP!

Sunflow Heating STATE OF the art primary electric heating built in Britain in Royal Wootton Bassett.

All of our heaters are designed, manufactured and installed exclusively by us. Overseeing the process in this way ensures our high standard and competitive prices are maintained.

From initial consultation right through to installation we pride ourselves in unparalleled customer service. Our team of over 40 staff based in Royal Wootton Bassett are ready to help you every step of the way.

Our heaters allow a fine degree of temperature control and we are the only British manufacturer of refractory clay heaters. We build them ourselves and take pride in what we do, with every heater passing strict quality assurance measures.

We are market leaders in the manufacturing and installation of low input electric heaters.

More and more British businessesare turning to refractory clay heaters to heat their premises These slimline heaters function economically using advanced thermostatic control

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

Design and Refit

October 2015

Caterer, Licensee & Hotelier

and a specially developed heat storage technology. With our own patent pending technology, we ensure the very best in efficient heating design.

These modern electric heaters do not rely on a big charge of electricity during the night but deliver constant and economical heating at the times you specify, thoroughly heating your space with no waste.

Our heaters deliver on style and are available in a wide range of sizes, colours and finishes.

We also offer a range of beautifully crafted fireplace surrounds that work with our heaters and complement any room.

Available as commissioned pieces from individual artists, also available in more conventional styles, white or a wide choice of colours.

Free brochure 0800 158 8270 Questions call Suzanne 0800 158 8272 www.sunflowltd.co.uk

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

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

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Caterer, Licensee & Hotelier

Property and Professional

October 2015

ANDREW GREENWOOD BUSINESS TRANSFER AGENT LICENSED SNOOKER CLUB, OCCUPYING SOUGHT AFTER 1ST FLOOR PREMISES, IN AFFLUENT RESIDENTIAL SUBURB, NR. EASTLEIGH, HAMPSHIRE. Family run for past 25 years – retirement sale. 550 members with active junior section. Trad furnished, air-con snooker hall (approx. 3,282 sq.ft/304.9 sq.m) incls 10 full size snooker tables & perimeter seating for 40.

Adjoining pleasantly furnished lounge bar seats 20+ with fully equipped servery incl. prep area. Recorded T/O £142,511 (ex VAT) for y/e 31 Dec ’14. GP £114,695 (80%). 20 yr lease from Dec 2009 at current rental of £27,500 p.a.x. - £80,000 + S.A.V. (Ref. F.3621) FREEHOLD FISH & CHIPS TAKE AWAY (A3 & A5 USE), WITH SELF-CONTAINED 1 BEDROOM FLAT ABOVE, OPPOSITE WATERFRONT DEVELOPMENT, EASTERN OUTSKIRTS OF SOUTHAMPTON. Run by same family since 1946. Well fitted to include Preston & Thomas 3-pan island range. 1 dble bed etc flat above. 2 rear parking spaces. Offering traditional menu with scope for deliveries. Open congenial hrs –closed at 7/8 pm – 6 days. Takings £3,000 p.w. Accts record a T/O of £131,665 (ex VAT) for y/e July 2014. GP 60%. A RARE OPPORTUNITY. £330,000 + S.A.V. (Ref. C.3607) HIGH TURNOVER RESTAURANT WITH FULL ON-LIC, FRONTING BUSY ‘A’ RD WITH VIEWS ACROSS OPEN FOREST, OUTSKIRTS OF NEW FOREST VILLAGE, LYNDHURST, 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 record a T/O of £941,843 (ex VAT). GP 68.4%. Scope to open Mon & for afternoon & later evening opening.

New lease at initial rental of £75,000 p.a.x. – OIRO £375,000 + S.A.V. (Ref. C.3602) LOCK-UP CAFÉ WITH PROFITABLE SANDWICH TAKE AWAY TRADE, AMIDST MULTIPLE SHOPPING PRECINCT, COMMUTER TOWN CENTRE, BETWEEN PORTSMOUTH & PETERSFIELD. Eye-catching shop has pavement seating for 27.

Attractively decorated, air con unit – seats 36. Adj. L-shaped counter includes 5 display cabinets & rear prep area with espresso & soft ice cream machine. First flr prep rm & wc’s etc. Mainly staff run. SCOPE. Takings £4,000/£5,000 p.w. incl. approx. 40% take away. T/O £210,000 ex VAT. GP 67%. 10 yr lease from July 2012 @ £18,500 p.a.x. - £94,950 + S.A.V. (Ref. C.3586)

GA-SELECT

WE HAVE experienced over our 33 years In the Licensed Business Transfer market that July & August sees us “catching our breath”. Not so this year with record sales especially with interest in Middle England.

Of particular focus is the 200 square miles of the national Forest which has 7.8 million visitors pa spending £314.7 million with local businesses. GA-SELECT has completed on 18 sales within the Greater Midlands, a mix of tied leases and freehouses A forward phenomenon is the interest in Retirement Villages and Assisted Living

Homes which will have new build pubs & restaurants within their village facilities for residents, their families and general public to use. We have three sites already sold with substantial option deposits lodged and ongoing client requirements of a further 10 sites by the end of next year.

The King Richard 3rd Centre in Leicester has also attracted a large number of visitors worldwide since the re-internment of The King with the firm selling a 200 cover leasehold New York style warehouse conversion Bar & Restaurant within yards of the centre in under a week of receiving instructions, the purchasers having lodged a non-refundable “lockout” deposit ensuring that they can proceed with confidence and not be “gazzumped”.

View our full online property book: www.ga-select.com

Hacienda for Sale - Granada Province, Andalucia

DRS. GLYNN and Anne Snelling left their work in education in the UK for a new retirement life in Andalucia in 2002. They had fallen in love with the Lecrin Valley, (close to Granada) and www.andrewgreenwood.com bought some beautiful and highly protected land situated on a plateau overlooking the white-washed, sundrenched villages nestled in the shadows of the mighty Sierra Nevada.

Anglo Continental Placements Ltd

romsey (01794) 522228

Established recruitment agency for 20 years

DO YOU NEED STAFF?

South African / EU Nationals available for immediate start We supply Live in or live out candidates From all levels of staff right up to management positions We supply branded companies right through to small B&B’s We pride ourselves on reasonable rates and professional service

www.anglocontinentalplacements.com T 01273 77 66 60 F 01273 77 66 34 E info@acplacements.com (Contact Sharon/Rachel)

6 Clarendon Place, King Street Maidstone.

Tel (01622) 685261 FREEHOLD PUBLIC HOUSE BENEATH THE WHITE CLIFFS OF DOVER

• Public House with hostel use on the first floor.

• Mid terrace property close to Dover Harbour entrance.

• Development potential for residential use, subject to permissions.

OFFERS INVITED IN EXCESS OF £150,000 + VAT

THE FOX AND HOUNDS ROMNEY STREET SEVENOAKS

• New Lease available for this fully fitted restaurant/wine bar in Tenterden town centre • Modern Bar area with equipped servery, fully fitted catering kitchen and restaurant capacity for 50 covers • Front raised patio area with seating for 30+ customers • Flat over comprising kitchen, bathroom and 2 double bedrooms.

Freehold Guide Price £550,000 ‘All At’ PLUS SAV

THINKING OF SELLING YOUR PROPERTY? WE OPERATE A NO SALE - NO FEE BASIS.

The building is constructed around a central courtyard in the traditional hacienda style, which offers great versatility. They have held a range of concerts, exhibitions and other activities and the centre is ideal as a wedding venue, conference-centre and restaurant. The building offers substantial private quarters, four/five luxury bedrooms with en-suite bathrooms, a guest kitchen and a swimming pool.

The complex is being sold with nearly all of its contents.

Details can be found in their website: lossec.com. See advertisement on page 21 for further details.

Traditional Village Inn for Sale - The Plough Inn, Vale of Belvoir, Leics THIS BUSINESS is located in the village of Stathern sitting in the stunning Vale of Belvoir.

This village inn is of fully rendered brick construction sitting on a large plot. Trading areas are: Traditional Bar area (circa 40) has wooden beams and an exposed stone wall with a built in open coal fire. There is a well presented bar server of wood construction offering 3 cask ales. Attractive Lounge area (circa 36) has an open coal fire set in an exposed stone built fireplace, wooden ceiling beams and wood cladded walls. Multiuse Restaurant/Function Room/Meeting Room/Skittle Alley (circa 70 seated / 100

standing) is ideal for private parties, meetings & conferences and is also used as a restaurant.

There is a fully equipped commercial Catering Kitchen, with 5* EHO rating. Below ground floor Beer Cellar with remote, pumps and python etc.

Laundry/Utility room. The owner’s accommodation has 3 double bedrooms.

Location (village/town, county): Stathern, Leics.

Price: £425,000. Tenure: Freehold. Rent (if applicable): N/A. Landlord (if applicable): N/A. Turnover (annual): £155,511 (inc VAT) to March 2015. Wet: Dry split: 70% Wet ; 30% Food sales.

For details, contact Guy Simmonds on 01332 865112.

The Fat Goose, Tavistock on the Market

BETTESWORTHS, AWARD Winning Licensed Property Agents, are pleased to offer for sale the Fat Goose Restaurant in Tavistock.

The Fat Goose is situated within a Grade II stone and slate fronted building understood to have been constructed between 1780-1820 for a local mine owner. The main entrance to the Bistro is off the busy high street and the premises has operated as restaurant for approximately 30 years.

The restaurant is decorated in a modern style whilst remaining sympathetic to the character of the building, has seating for 44 over two trade areas and a fully equipped commercial kitchen with wash up area. The owner’s accommodation comprises of a lounge, kitchen, 2 bathrooms

and 4 large double bedrooms over two floors with access to a substantial garden with views across the town and Dartmoor.

The turnover for year ending October 2014 was £155,762 Inc. VAT with an abridged net profit of £39,458. Further accounting information will be made available to bona fide applicants following a formal viewing.

The premises is available by way of assignment of a 5 year lease from October 2013 at a rent of £24,000 per annum and the business is being offered for sale at an asking price of £59,950 for the Leasehold interest to include the trade inventory and goodwill.

For further information please contact Genevieve on 01803 212021 or via genevieve@bettesworths.co.uk.

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 autoenrolment 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 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.”

See the advert on page 17 for details.

DYMCHURCH • Bar & dining area • 50 cover restaurant • Trade garden & car park • 8 letting bedrooms • Proprietor’s flat

£65,000 LEASEHOLD

HURSTPIERPOINT

• Two bars

• Large trade kitchen

• Trade patios, car park

• 3 letting bedrooms

• Manager’s flat

REDUCED TO £59,950 LEASEHOLD HASTINGS

SANDHURST KENT

• Bistro bar

• Free of Tie village pub

• Function room

• Games annexe

• Catering kitchen

• Large garden & patio

• Pavement Licence

• Car park

• 3 bedrooms

£49,950 FREE OF TIE LEASE

HENFIELD

• Public house

• 38 cover restaurant

• Trade garden, play equip

• Good car park • 2 bedrooms

£45,000 FREE OF TIE LEASE

• 3 bedrooms

£49,500 LEASEHOLD

WITTERSHAM KENT • New 10/15 yr lease • Two bars & snug • 30cv restaurant • Large car park • Gardens & patio • 3 bedrooms £35,000 FREE OF TIE LEASE

NEAR MAIDSTONE

NR TONBRIDGE

• Grade II Listed

• Well presented

• Games bar

• Village pub

• 25 cover dining area

• Small restaurant

• Garden & car park

• 3 bedrooms

REDUCED TO £34,500 LEASEHOLD

TENTERDEN 01580 766522

• Trade patio

• 3 bedrooms

REDUCED TO £29,950 LEASEHOLD

BRIGHTON 01273 565621

www.pubsales.co.uk

BlueSky Pensions UK BLUESKY Pensions UK, the award winning innovators, are a leading provider of highly governed workplace pensions and are at the forefront of pension provision in the UK. The BlueSky Pension Scheme, a non-profit arrangement, is one of the largest multi-employer Mastertrusts in the UK and has been in operation for nearly 30 years. It offers free access to any employer with additional competitively priced support available.

The BlueSky Pension Scheme received the Pension Scheme Innovation award early in 2015 in recognition of adding value and originality to the pensions industry and for displaying excellence and a true commitment to the needs of its members.

Employers can meet their auto enrolment needs and give their employees a high quality employment benefit by nominating the award winning BlueSky Pension Scheme as their workplace pension scheme.

All employers in the UK must comply with Auto Enrolment legislation and have been assigned a ‘Staging Date’. Further information on ‘Staging Dates’ can be found in the Auto Enrolment section of the BlueSky website.

What employers need to do:• Nominate a contact • Know your staging date • Prepare a plan • Review pension arrangements • Check process and software • Know your workforce

Are You Focused?

Property and Professional

the group head office & caught the train home.

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

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

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

We offer a full service range of

Caterer, Licensee & Hotelier

• Communicate with staff • Declaration of Compliance with The Pensions Regulator The secret to successful compliance is preparation and keeping the process simple.

• Assess payroll processes • Assess existing pension arrangements • Commence investigations 6 months before your staging date Auto Enrolment Solution In addition BlueSky offer the Real-Time Auto Enrolment Data and Communications package, for employers to assess their workforce and satisfy Auto Enrolment responsibilities effectively, for only £10 per employee per annum.

Crystal Drawdown – Managed Flexi-access Drawdown solution BlueSky recently launched The Crystal Trust, the UK’s first trust based managed flexible drawdown plan and is open to any employer, pension scheme or individual.

At retirement, a transfer of pension rights into the Crystal Trust, will enable individuals to receive a tax free lump sum and pension income.

In the new world of flexible savings which includes pension changes, there is more control and freedom of choice available through Crystal, where historically, individuals had to make a single irreversible decision and buy an annuity.

There are no set up fees or minimum terms when joining Crystal, with investment and drawdown options starting at just 0.75% per annum.

Further details can be found by visiting www.crystaldrawdown.uk For further information on how BlueSky can help your business, please visit:www.blueskypensions.uk or contact info@blueskypensions.uk.

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

Fowler Penfold

October 2015

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

37

38

Caterer, Licensee & Hotelier

Property and Professional

October 2015

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.

NE W

NE W

THE WEST COUNTRY SPECIALISTS

DARTMOOR NATIONAL PARK, DEVON

EXETER, DEVON

EXMOOR NATIONAL PARK, SOMERSET

Charming Moorland B&B Honeypot Tourist Location 5 Letting Rooms, 2 Bed Private Set in 6 Acres, Meadows & Paddock Viewing Highly Recommended

Thriving Well Regarded Restaurant City Centre Trading Location Restaurant Area for 50 Customers 3 Bed Private Accommodation First Time on Market for 25 Years Net Profit in Excess of £55,000

Quality Destination Inn & Restaurant Bar & Restaurant (50+) Trade Gardens & Terrace (100+) 5 En-Suite Letting Rooms, 2 Bed Private Set in over 1 Acre Grounds

5971

LH £125,000

2029

DARTMOOR NATIONAL PARK, DEVON

MOBILE PIZZA CATERING BUSINESS

Character Free of Tie Moorland Inn Prominent Roadside Trading Location Bar & Restaurant Areas (56) Superior 3 Bedroom Owners Accom Lawned Beer Garden (90+), Parking

Branded Vauxhall Movano Van

4672

Events & Bookings Until 2016

£29,950

2028

3831

DARTMOOR, DEVON

Detached Character Hotel & Restaurant Bar (18+), 2 Restaurants (74) 14 E/S Letting Rooms 3 Bed Private Accom & Sep Cottage Gardens, Car Parks & Paddock Area

FH £775,000

5980

NE W

LH: OFFERS ON £39,950

Custom Built Teardrop Trailer Pod Fully Equipped & Fully Relocatable

FH £695,000

NE W

£420,000

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

Harley’s Bar & Grill, On The Market THIS RARE, prominent and substantial Fully Refurbished Bar & Restaurant is situated on the High Street of Fordingbridge, a highly sought after town within the New Forest, Hampshire.

Fordingbridge is a tourist town in Hampshire, close to the Dorset and Wiltshire borders and sits on the edge of the ever popular New Forest. The town has a population of approx.

6,000 residents and sits on the

River Avon.

This well presented and positioned business consists of an Open Plan Lounge Bar/Public Bar/Dining Area (licensed for 150), Commercial Catering Kitchen, Beer Cellar and 4 Bedroom Living Accommodation.

Asking Price £45,000 Lease or £375,000 Freehold.

New 10 Year Private ‘Free of Tie’ Leasehold or Freehold.

Rent: £35,000.

Turnover £6,500 per week (inc vat).

Trade Split 80% Wet & 20% Dry. Sales Agent – Guy Simmonds 01332 865112

Substantial Detached FREE OF TIE Country Hotel And Restaurant NR TAVISTOCK, DEVON

TEIGNMOUTH, SOUTH DEVON

NORTH DEVON

Substantial Country Hotel & Restaurant Bar (18) Restaurant (40), Lounge (18)

Thriving Well Regarded Restaurant Garden Terrace Dining Area (24)

Character Country Village Freehouse Extremely Well Presented Throughout Bars (38+), Dining & Function Areas (82) Trade Gardens (54), Car Parking (60+) Net T/O £426,666 Under Management

7 En-Suite Letting Rms, 1 Bed Bungalow Garden, Terrace & Car Parking

2 Restaurant Areas 40+ Self-Contained 3 Bed Owners Accom Rare Opportunity

Internal Viewing Essential

LH £99,500

5963L

LH £79,950

2026

THINKING OF SELLING? CALL FOR A FREE VALUATION

FH £595,000

4707

01392 201262 www.stonesmith.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Thinking of selling?

Regional Specialists National Exposure W! NE

PRICE £725,000

• 16th Century Former Coaching House with Plenty of Character • Low Beamed Ceilings and Open Fires • 6 Letting Rooms of an Extremely High Standard with En Suite Facilities • Attractive Sheltered Gardens on Three Levels • Turnover for YE March 2015 £483.276 ex VAT

FREEHOLD

REF: 1750

BRIXHAM, DEVON

PRICE £60,000

• Licensed Restaurant with Stunning Views Over Brixham Harbour • Well-Equipped Premises Suitable for a Number of Catering Uses • First Floor Restaurant Spaciously Seating 44 • Second Floor Trade Area or Owners 2nd Bedroom • Owners Accommodation with Balcony and Kitchenette

LEASEHOLD

REF: 2068

OKEHAMPTON, DEVON

PRICE £199,950

EAST LOOE, CORNWALL

• Substantial and Highly Visible Inn on the Main Road into East Looe • Good Sized Trade Area and Large Beer Garden • Five Bed Owners Accommodation Arranged Over Two Flats • Exceptional Condition Internally & Externally • Fantastic Opportunity to Develop an already Successful Business

SANDFORD, DEVON

• Freehold Premises in Prime Town Centre Location • Ground Floor Unit Currently Trading as Take Away and Sandwich Shop • Well Presented One Bed Maisonette Above with Separate Entrance • Suitable for Retail Use, Subject to Necessary Consents • Available with Vacant Possession

FREEHOLD

REF: 1798

• Stunning and Deceptively large Character Property • Great Location in Lovely Coastal Resort • Character Bar Area, Boathouse & Snug (75 + covers) • 7 Beautifully Presented, Completely Refurbished En Suite Letting Rooms • Trade Area to the side of the Village River

PRICE £35,000

LEASEHOLD

PAIGNTON, DEVON

• Smartly Decorated Lock up Café in Excellent Trading Location • Extremely Popular with Strong Local Customer Base • Plus Seasonal Tourist Boost • Internal Seating for 38, Covered External Seating for 12 • Separate Studio Flat

W! NE

PRICE £60,000

LEASEHOLD

WHIMPLE, EAST DEVON

LEASEHOLD

FREEHOLD

REF: 2034

REF: 2241

KINGSBRIDGE, DEVON – OFFERS CONSIDERED

POLPERRO, CORNWALL

PRICE £475,000

REF: 2149

• Stunning Inn in Heart of Village • 3 Interconnecting Trading Areas for 80 plus • Spacious 3 Bed Owners Accommodation • Trade Gardens and Car Park • T/O for YE 2014 £423,000 ex VAT with Strong Net Profit

W! NE

PRICE £95,000

REF: 2183

• Smart First Floor Lock up Unit in a Busy Town Centre Location • Previously Trading as Licensed Bistro/Takeaway • Main Trade Area Seating approx. 40 • Bespoke Bar Area • Commercial Kitchen

PRICE £35,000

LEASEHOLD

01803 212142 www.bettesworths.co.uk

REF: 2053

LOCATED AMONGST rolling farmland on the edge of a tiny hamlet close to Dartmoor National Park and approximately 2 miles from the historic town of Tavistock, this substantial detached hotel and restaurant is now for sale through licensed property specialists Stonesmith of Exeter.

The Coach House Hotel and Lamertons Restaurant is a detached former carriage house whose originals reputedly date back to the mid 19th Century but which has been recently sympathetically removed and converted and offers 7 well appointed en-suite letting rooms together with a one bedroom semi-detached owners bungalow.

The property briefly comprises Bar and Restaurant Areas catering for up to 76 customers together with fully equipped commercial catering kitchen and ancillary facilities. There are 7 indi-

vidually en-suite letting bedrooms sleeping up to 15 guests and each with hospitality trays, colour televisions etc. The Coach House Hotel & Lamertons Restaurant trades for 12 months of the year and enjoys a good reputation with much regular repeat custom and word of mouth recommendations. In addition, the business has its own website www.thecoachhousehotel.net, which is linked to a number of accommodation sites and booking agency websites.

Externally, the property offers an enclosed walled garden mainly laid to law with a pond area, a raised sun terrace and patio area and there are opportunities for al fresco dining directly to the rear. Opposite the Coach House are 2 private car park areas with spaces for around 20 vehicles.

For sale on a free of tie leasehold basis, Stonesmith are looking for offers off a guide price of £99,500. Details can be downloaded from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.