CLH News #182 November 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!!!

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

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www.catererlicensee.com

November 2015

Issue 182

Product Portfolio

Festive Ordering

Hospitality Technology

Property and Professional

Pages 16

Pages 18 - 21

Design and Refit

Pages 22 - 25

Pages 27 - 35

Pages 36 - 38

Brits Fork Out £1.1 Billion A Month Dining Out At Independent Restaurants • 49 per cent of Brits say independent restaurants are their favourite places to eat out, • Love for local: desire to support community is top reason Brits prefer local eateries • Those who favour local spend an average of £44 over the course of a month at their top regional restaurants

diners with over 3,000 restaurants, and increasing their client base by raising their profiles with key local customers.

Research released by VoucherCodes.co.uk shows that a love of independent restaurants is giving the UK’s local restaurant scene a £1.1 billion boost each month, with diners spending an average of £44 each month at their top regional restaurants. The research from VoucherCodes.co.uk was commissioned to mark its new partnership with leading dining club, Hi-Life, meaning customers now have access the best deals for local eateries as well as the major national restaurant chains they have access to already via the VoucherCodes.co.uk app and website.

“The club’s focus on finding the hidden gems on the UK dining scene and supporting local independents and communities really appealed to us, as we aim to support independent businesses as well as provide a large range of choices to our customers. We hope our users make the most of the new partnership and use it as an excuse to explore the culinary delights their area has to offer!”

The research also found that 49 per cent of Brits class independent restaurants as their favourite places to eat, with a further 34 per cent favouring local pubs and cafes.

Supporting the local community is the main reason diners enjoy eating at smaller, independent restaurants, with over half (51 per cent) surveyed saying they prefer to spend their money locally. The new partnership between VoucherCodes.co.uk and Hi-Life will support local businesses by connecting

Claire Davenport, Managing Director at VoucherCodes.co.uk commented: “In a mobile-led, always-on world it’s our priority to provide our customers with the savings and deals that matter most to them. So, when our customers tell us that they wanted to see more offers to help them support local business, teaming up with Hi-Life was a no brainer.

James Tolland, Director at Hi-Life said: “There is increasing attention paid to where our food is sourced and with so much fantastic local produce on offer at our doorsteps, it is really positive to see British people getting behind their local communities by supporting local independent restaurants. The collaboration with VoucherCodes.co.uk is an exciting one for us as we’re looking forward to connecting with many new customers who were unaware of us before.

Similarly to VoucherCodes.co.uk, we want to team our users up with the best experiences possible and are excited to be able to introduce many new customers to the best restaurants in the UK.”

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Editor's Viewpoint

November 2015

EDITOR

Peter Adams

IN AN age where we are witnessing the march, particularly in hospitality, of the corporate multi outlet chains, I cannot tell you how much pleasure gives me to report our lead story with Britons spending an average of £1.1 billion a month at independent restaurants. Also a further story on page 7 which reveals that business travellers are considering more and more staying in independent hotels.

About 18 months ago I objected here in Bournemouth to a town centre development near where I live - the main reason for my objection was the fact that right across the road was a project already underway with cinemas and many of the leading casual dining chains including Nandos, Prezzo, Ask, the Handmade Burger Company, TGI Fridays and Giraffe signed up. Across the road from that complex is also a new 160+bedroomed five-star multinational hotel. My objection quite simply, was that the town was seeing a huge influx of chain casual dining restaurants, and the new proposed complex adjacent, was more of the same, which would have a detrimental effect on many of the long established independent businesses who have supported Bournemouth for decades. The fact a prime location used in such a way would be a lost opportunity to give Bournemouth a badly needed all weather tourist attraction.

So reporting that the British are still in love with independent restaurants, still spending and still supporting them and that independent hotel bookings on the rise, fills me with deep joy! A trend I very much hope will continue and one we look forward more water reporting.

Our lead story last month regarding the Liberal Democrats formally adopting calls for a VAT reduction as party policy was picked up by a reader who wrote to me, rightly pointing out that whilst I was critical they had not adopted it before, I had previously ran an article in 2014 reporting that the the Lib Dems were discussing the topic. I am delighted to include our reader’s letter below: Dear Mr Adams I have just been reading your editorial in this CLH News and as a Liberal Democrat was pleased to see your headline!

However, I was slightly disappointed with your editorial which insinuated that we as a party had not done anything whilst in coalition. Nothing could be further from the truth, in fact your publication actually ran a piece on our local MP, Mark Williams, on this very subject in June 2014 (copy attached). We have not been sitting on the fence as you put it!

I can honestly tell you that I have been lobbying Mark on this subject for a long time and he has been working hard behind the scenes, with other MP's, to get this unfair situation looked at. However, the Tories and certainly the Chancellor were having none of it, and as such we are still fighting.

As you rightly point out we have made it a policy commitment and hopefully, the powers that be will eventually see the benefit of such a cut.

Perhaps you should be embracing the fact that we as a party are moving forward on this issue, and try not being so cynical!

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Ali Lane Published by

Yours Rowland Rees-Evans I very much hope this encourages other readers to share their views and comments with us. I know hospitality is very busy, but I would really like to see a reader’s comments page develop so please feel free to share your views with us.

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November 2015

High Dining Prices Scaring Away Non-Residents From Hotels NEW RESEARCH by Guest Experience Management experts, HospitalityGEM, has revealed that nearly 50 per cent of customers think food prices at hotels are too expensive, stopping them from dining at these locations as a non-resident.

While 64 per cent of those surveyed eat out more than five times a month, only 15 per cent choose to visit a hotel they are not staying in for food more than once a month.

This identifies a considerable potential market for those hotels keen to up their food sales amongst non-residents.

However, it is not awareness of hotels as a dining destination that is hampering customers, as a huge 77 per cent would expect their hotel to accept walk in diners at their restaurants, and only seven per cent would be put off if the restaurant was not visible from outside or easily accessible.

The HospitalityGEM survey found the perception that hotel food is expensive is the key reason that stops individuals dining at hotels, with 49 per cent citing this. However, it is clear that customers consider the dishes available at hotels appealing, as only four per cent chose a lack of variety on the menu as a reason why they avoid these sites, and only 14 per cent said it was because of poor quality food.

Meanwhile, 37 per cent of respondents said that they would choose to visit a hotel specifically for food if the establishment had a great reputation and 27 per cent if it was a special occasion. This demonstrates that managing rep-

utation and word of mouth is key for driving more traffic to hotel restaurants.

When it comes to dining times, the majority of people would visit a hotel for dinner (56 per cent), while afternoon is also a popular choice, with 20 per cent saying they are most likely to visit a hotel for this. This is a particularly popular choice between 18-30 year olds, with 42 per cent of those who chose this meal in this age range.

Steven Pike, Managing Director of HospitalityGEM commented: “As the hospitality industry enjoys ever greater numbers of people choosing to dine out more frequently, it seems the hotel sector is missing out on attracting non-residents to its restaurants, with perceived price identified as the main reason. However, if a hotel leverages its strong reputation well our research demonstrates that this can attract customers and highlights the importance of promoting reputation and also generating positive word of mouth.

“Hotel marketing tends to focus on people coming into town to stay, for obvious reasons. But the local market can be used to either fill gaps at quiet times of day or to brand a hotel’s dining offer as a standalone operation. It’s also worth considering what you offer for special occasions and how this ties into the most popular day parts – whether that’s a birthday afternoon tea or anniversary dinner. These can all create a memorable experience for the guest and will encourage them to recommend your venue to other people.”

Landlady Conquers Fears, Taking On The Great Wall For A Great Cause FOLLOWING A week of intense hiking, sheer drops, crumbling crevices and only a block of wood to lay her head on at night, Jeanette Reid, co-owner of The Queens Arms in Corton Denham, Somerset, has completed her 76km hike along the Beijing province section of the Great Wall of China, raising over £5,250 for the NSPCC through Charity Challenge.

Inspired by the stunning countryside walks surrounding The Queens Arms pub and a desire to get fit before a significant birthday, Jeanette has been on quite a journey since the start of her training ten months ago, shedding six stone, conquering her fear of heights and collecting enough money to help over 1,500 children.

“With sections of the Great Wall appearing to be impassable at times and many more sheer drops and ladders than I’d expected, the trek pushed my willpower to its limits.

Thankfully the thought of the money we were raising for the NSPCC kept me going – one careful step at a time! Having faced freezing temperatures, high winds and hazardous, overgrown sections of the Great Wall that were out of bounds to tourists, I feel a huge sense of achievement, but am delighted to be safely back in Corton Denham with my home comforts. One of our chef’s pork pies by the open fire was the perfect welcome home, but my own pillow was even better!” explains Jeanette.

Jeanette kept a short diary of her trek along the Great Wall, which is attached to this press release. Those who would like to sponsor Jeanette can donate by visiting www.justgiving.com/Jeanette-Reid3.

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November 2015

Hospitality Industry Must Act Now Record Number Of Visits And Spend By On National Living Wage Changes International Visitors To Britain Back in July it was announced that from April next year, a National Living Wage will be enforced, on top of the National Minimum Wage, for employees over the age of 25. These employees will initially be entitled to £7.20 per hour, rising to £9 by 2020. The hospitality industry is expected to be one of the worst hit by this change. Here, Karen Bexley, head of employment law at commercial and private client law firm MLP LAW, looks at some of the possible impacts of this change.

George Osborne’s announcement during July's budget that the Government is to enforce a ‘National Living Wage’ (NLW) has been met with mixed feelings. With the introduction of the NLW, all staff members aged 25 and over will receive a new premium on top of the National Minimum Wage (NMW) which will initially be at a rate of £7.20 per hour and will increase steadily to £9 an hour in 2020.

Decision makers are hoping that this will help to solve the problem of in-work poverty and help put a stop to companies benefitting from taxpayers subsidising wages through tax credits. And although the decision sounds like a positive step for individuals struggling to make ends meet on their current minimum wage salary, the news could spell disaster for a number of sectors.

Hardest hit?

Those that are likely to be worst affected by the changes are industries with flexible workforces, such as the hospitality and retail sectors, as around 26% of the workforce is employed on the NMW. And despite the Government offering employers a £3,000 cut to their national insurance contributions in an attempt to offset the impact of the wage rises, quite understandably businesses are concerned.

The introduction of the NLW could potentially put hundreds of jobs in the firing line as businesses struggle to stay above water and make a profit because of these wage increases. Share prices of some businesses operating in the sector have already been slashed upon the announcement – indeed, JD Wetherspoon's profits are expected to suffer by as much as 25%.

Combatting the issue In an attempt to combat the problem businesses may attempt to revaluate their existing pay structures altogether.

Businesses that currently pay the standard adult rate (or

THE NUMBER of international visits to Britain continue to grow, with visitors spending more even slightly higher) to all its employees regardless of age and inbound tourism setting new records for might consider reverting back to the age specific rates visits in the first six months of 2015 and very (which are lower for workers under 21) in order to offset strong Quarter 2 (Q2) figures from the Office the increased rate which they will now need to pay to workof National Statistics show.

ers aged 25 and over. Depending on the age profile of the workers within a business, this may allow increases to staffing costs to be kept to a minimum.

However businesses considering this strategy need to be wary. The knock-on effect of changing the pay structure in response to the NLW could result in claims being made against businesses that range from discrimination, to unfair dismissal. Interviewees aged 25+ who have been unsuccessful in a job application could seek to claim they're being discriminated against because of their age and could claim they didn’t get the role as they'd be entitled to a higher wage.

Similarly, anyone of that age who is sacked could seek to claim it is because of the extra costs due to their age.

Knock-on effects Aside from the immediate effects, there is also a concern about the impact that the NLW will have on workers that aren’t directly affected by it. For example, after NLW comes in to effect, junior hourly workers could be paid an equivalent wage to more senior salaried members of staff, whose pay is supposed to be greater to reflect their higher level of skill and additional responsibilities.

It is likely that these more senior staff members may feel undervalued and demotivated by the fact their more junior counterparts are earning a similar wage than them.

Businesses may therefore find themselves in the middle of an employment relations crisis as they are forced to deal with disgruntled staff. Either that or they may find themselves having to introduce pay increases across the board to try to retain the existing structure and incentivise people to move into salaried management roles.

So what next?

Clearly the NLW is likely to force certain businesses into a very sticky situation regarding reviewing pay structures. But businesses simply cannot be seen to be favouring employees under 25 as a result of the new laws. So what can businesses do to minimise the damage that NLW could cause?

It is advised that businesses think about the issue sooner rather than later. Despite the new legislation not coming into effect until next April it would be very wise for businesses to sit down with their budgets for the next 12 months and seriously re-evaluate in light of this announcement. Unfortunately the rise in wages could mean staff cuts or price rises, if businesses are to remain profitable - however implementing a full audit now will give businesses as much time as possible to make the best decision.

For more information, please visit www.mlplaw.co.uk

Britain has welcomed 3% more visits over the first six months of 2015, beating last year’s record figures for the same period. Spending in the first six months of 2015 increased by 2%, contributing £9.5bn to the UK economy.

The English regions, outside London, were big winners with a 6% increase in both visits (4,049,000) and spend (£1.858bn) in Q2 compared to 2014.

Visitors from China and the Gulf Co-operation Council (GCC – Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and United Arab Emirates) markets have indicated their growing love of Britain as a holiday destination with record numbers visiting during the first six months of 2015. Visits from Britain’s two most valuable markets, USA and Germany, spent record amounts in the first six months, with visitors from India, Singapore and Sweden also increased their spending during this period.

Strength in the numbers of visits from growth markets such as China – rising 28% to a record 90,000 in the first half of the year – and the GCC, with record numbers of visits, 282,000 (2% rise), and spend of £677 million (up 3%) indicates the success of regional VisitBritain campaigns and commercial partnerships in both markets.

The number of visits from the US was up 3% to 1.4 million compared to the first six months of 2014, with spend up 2% to £1.3 billion – a record on spend for any first six months, and a sign of the strengthening US economy. Italians and Belgians have also seen record numbers coming to the

UK for the first six months of any year.

Whilst international holiday visits to Britain of 6.5 million were on a par with the record numbers seen during the same period in 2014, those visiting friends and relatives (VFR) and business visits in the first six months of this year have continued to show impressive growth. Business visits especially show signs of a strengthening recovery, with visits up 11% in the first six months, setting a new record of 4.4 million, the highest number of business visits ever in the first half of the year.

Spend by this journey purpose has also been strong, up 17% compared to the first six months of 2015 – a record £2.6 billion. VFR visits grew 3% to 4.8 million in the first six months of 2015, and spending £2.1 billion (up 7%).

The strength of Q2 inbound visitor numbers of 9.9 million (up 5% on last year) was bolstered by the even larger spend of almost £5.8 billion during visits between April and June, up by 7% compared to Q2 2014, which means the average spend per visit in Q2 rose from £573 last year to £584 in the same period this year.

Business visits posted the highest increase of 11% in the three months of April to June 2015, compared to the same period last year. Holiday visits rose by 3% and visits to VFR increased by 4per cent.

Patricia Yates, Director of Strategy & Communications said: “The UK continues to be a draw to all visitors and the increase in business visits reflects the return to the UK as a place to come and do business. It is heartening to see the growth in visitor spend and numbers for Q2 as we continue to compete in an environment of shifting exchange rates. It is also positive to see record visits from China and the GCC and a continued return to growth from North America market, our most valuable market, during the first six months of this year.”

Exciting Business Opportunities With Marston’s

HUNDREDS OF people across the country have teamed up with Marston’s to help realise their dream of running their own pub.

With over 1,600 pubs in the UK, Marston’s is one of the country’s leading pub businesses, and are the leading brewer of cask and premium bottled beers, including famous names such as Marston’s Pedigree and Hobgoblin.

Offering a number of agreements, including leased, tenancy and franchise, there is something for everyone, whether you’re an experienced operator or totally new to the pub trade.

What’s most important is having ambition, business acumen and a

great service ethic.

Tom Faulkner, lessee at the Hogget in Hook, has these qualities in spades and says of working with Marston’s, “They have a healthy respect for us as business people: they allow us to get on and run our business without interference, however if help is ever needed they are there. We never underestimate the value of the framework that Marston's has put in place to assist us in running a successful business.”

For more information on how to make your dream of running a pub a reality please visit www.marstonscareers.co.uk or call the recruitment team on 01902 329760.

November 2015

Eating Out Gets Cheaper But Side Dishes Boost Consumer Spend COMPETITION IN the eating out sector is pushing the price of some dishes down in many high street pubs, restaurants and hotels, although operators are compensating by introducing a wider variety of side dishes, extra toppings and special sauces to sell to consumers, according to Horizons’ Menu Trends report.

“Our menu survey picked up a big increase in the number of new side dishes being added to menus (45% more new side dishes compared with last year) as well as upgrades, extras, toppers and sauces. These add-ons are ways the operator can boost average spend, without appearing more expensive on the menu,” said Horizons’ analyst Nicola Knight.

Examples of typical side dishes include onion rings, extra cheese, bread & butter, garlic bread, special sauces and additional fries. These typically cost anything from 75p to £1.50.

Horizons’ Menu Trends, which tracks menu and price changes across high street restaurant, hotels, quick service restaurants and pubs, shows that according to the average cost of starters, mains and desserts, it’s getting comparably cheaper to eat out in some high street chains. Meal deals are still widely available too, with 61% of brands offering them.

The average cost of an adult, three-course meal in a pub was £18.74 this summer, compared with £19.19 last year, in a restaurant it was £21.55 [£21.69 last year], in a hotel it cost £27.09 [£26.20], while the cost of a two-course quick service meal was £8.55 this summer, compared with £9.85 last year.

The price of a meal* at Frankie & Benny’s was £20.89 this summer, compared with £24.15 in summer 2014, while a meal at Pizza Hut cost £16.24, compared with £18.41 last year. Prices at pub chain Wetherspoon also fell, with an aver-

age meal costing £13.62 this summer, compared with £14.20 last year.

These price decreases have been mostly on starters and desserts with the average price of a starter dropping 2.2%, while desserts are 4.2% cheaper than they were last year.

The average price of a main course, however, has risen slightly at 1.1%.

Pubs have lowered the cost of their starters the most compared with last year, with prices some 5.4% lower. The average price for a starter in a pub is now £4.71, compared with £4.98 a year ago.

Restaurants charged an average of £5.40 for a starter this summer, compared with £5.47 a year ago while hotels charged an average of £6.55, up from £6.48 last year.

Hotels raised their main courses prices by an average of 7.35% on last year’s prices, pubs by 2%, while restaurants were some 0.9% cheaper year-on-year. The average cost of a main course dish in a hotel is £15.29, compared with £11.28 in a restaurant and £9.67 in a pub.

When it comes to desserts, hotels charge an average of £5.74 [Summer 2015], up from £5.47 a year ago, restaurants charge an average of £4.87, down from £5.04 a year ago, while pubs charge an average of £4.36, down from £4.73 a year ago.

“The fact these price changes vary according to the type of outlet, and even the brand, show that there is a degree of price engineering going on as the price increases don’t relate to changing food costs or increases in overheads.

“What we are seeing is operators ensuring their offer is competitive compared to other outlets, and that they are perceived as being cheaper,” added Knight.

75% Of Families See Eating Out As ‘Quality Time’ Together NEW RESEARCH shows that more people than ever are choosing to eat out with their family to spend ‘quality time’ together.

The study found almost 75 per cent of families questioned now visit restaurants more frequently in comparison to five years ago and are choosing dining out as a way to find essential family time in an increasingly busy lifestyle.

The majority (57 per cent) cited ‘quality time family together’ as the main reason ahead of a family celebration and socialising with the family. Almost half of families asked considered ‘quality of food’as the most important thing, followed by ‘value’, and 63 per cent preferred restaurants that offer a children’s activity pack.

Le Bistrot Pierre commissioned the research to find out what was important to families before developing something to help drag kids away from screens.

Rob Beacham, co-owner of the business and father of three children said: “Quality family time can be hard to factor in at home surrounded by distractions, so the Bistrot Pierre family felt that a meal out together would be the perfect time to put away phones and tablets and really enjoy each other’s company.

Caterer, Licensee & Hotelier

“That’s why we have chosen to invest in our younger customers to create something really special for our activity pack.

Our entirely hand-drawn activity pack includes 14 Frenchthemed puzzles, games, story writing and “Ouest Pierre?”

Created by established artist Julia Whitehead and mother of two, the activity pack aims to bring families together over meal times and offer something different when eating out.

Julia hopes the new packs will make mealtimes more fun for children and adults. “I really want the children who visit Bistrot Pierre to feel like they are about to have fun and be entertained during their meal, but also take home with them afterwards to enjoy,” she said.

“The booklets come in a striped-paper bag with a set of individual crayons, so they really are something special for children.”

Menu Enfant includes a choice of main such as: Roasted Chicken Breast, Fish Goujons, Tartes Flambées (French-style flat bread), Macaroni Cheese, Mini Burger, Croque Monsieur, dessert: Coupe Framboise, Chocolate Torte, Ice Cream and choice of a drink for £6.50. All of which were vetted and selected by a children’s food panel in Bistrot Pierre’s Harrogate bistrot earlier this year.

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November 2015

UK Hotel Investment to Surpass 2006 Peak at £8.5 Billion By Year End INTERNATIONAL REAL estate advisor Savills has forecast that total transaction volumes in the UK hotels market could reach £8.5 billion by year end. This marks a 39% increase on 2014’s post recession peak of £6.1 billion and marginally exceeds the record total of £8.3 billion in 2006.

The firm reports that £5.7 billion worth of UK hotels have changed hands so far in 2015, with the H1 total 76.8% higher than the same period last year at £3.5 billion. High profile portfolio sales such as the LRG2 portfolio of Holiday Inn hotels (£225 million) have played a key role in this.

Savills expects a further £1.6 billion worth of portfolio sales to complete in the final quarter or early part of 2016, including the £1 billion final tranche of the LRG portfolio of IHG branded hotels. This increase in activity is exerting downward pressure on yields with greatest compression seen in the franchised hotel sector where yields now range from 5.5%-8.5% compared to 6.5%-10% in 2014.

Savills also notes that regional transactions have dominated the UK hotels market so far this year, accounting for more than 78% of the total. US private equity houses have been behind 65% of hotel acquisitions in the regions (spending c.£2.1 billion), with key deals including Lone Star’s acquisition of the Jury’s Inn portfolio for £676 million. While US investors have remained the most acquisitive overseas buyers of regional hotels, this is down on the 90% share they held in 2014.

Marie Hickey, commercial research director at Savills,

comments: “Availability constraints in London have attracted new overseas buyers to the regions, including Asia Pacific investors who have acquired more than £1 billion worth of regional hotel assets so far this year. Frasers Hospitality’s purchase of the Malmaison and Hotel du Vin portfolio at £363 million is a good example. While there were no country house hotel acquisitions by Asia Pacific investors in 2014, we have already seen five this year.”

In terms of UK institutions, Savills reports that hotel investment is increasingly being seen as mainstream with acquisitions by UK institutions reaching an all time high of £1.2 billion last year. More than 93% of institutionally owned hotels are tenanted by a lessee, which indicates a clear preference for this type of asset. The biggest barrier to entry for institutional investors is therefore the fact that 80% of UK hotels are owner occupied or third party managed. In order to satisfy appetite for hotel investment, UK institutions are looking to new brands and concepts such as serviced apartments. Notable examples of this includes LaSalle Investment Management’s £9.6 million purchase of Staycity in Deptford.

Rob Stapleton, hotels investment director at Savills, adds: “The UK hotel investment market is on course for a record year as the appetite among overseas and domestic buyers in both London and the regions shows no sign of waning. With yields close to or at their pre-recession peak, further downward shifts will be constrained but we expect transactional activity to remain robust as the operational markets continue to show growth and portfolios acquired over the last four years are broken up”.

British Pie Awards 2016 Open For Entry PIE ENTHUSIASTS from all over the UK are invited to enter the 2016 British Pie Awards.

The world-famous Awards, which are to be held on 9th March 2016 in the Leicestershire town of Melton Mowbray, are in their eighth year. The fiercely popular contest continues to grow in popularity, with last year’s Awards seeing a staggering 830 pies entered from 131 professional bakers, butchers and chefs – judged by 109 pie aficionados.

The Awards celebrate our nation’s love of pies – be they hot or cold, sweet or savoury. A few simple pie rules must be adhered to though: all pies are to be totally encased in pastry with a closed top, and fit into one of the pre-assigned classes. All pies, except the specialist class (see below), must also be commercially available in the UK. And new for this year, the Awards will now take place during British Pie Week (7th to 13th March). Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association, said, “We’re very much looking forward to another Awards celebrating the craftsmanship, creativity and innovation in pie making and what better time to do so but during British Pie Week itself.

“Each year we’re impressed by the fantastic calibre and number of entries – last year we had everything from Chilli

Beef and Chocolate Pie to Wild Beaver Pie and Kangaroo and Ale Pie.” Each year the British Pie Awards have a Speciality Class that encourages pie makers to get creative with their baking.

For the 2016 Awards and in celebration of HM The Queen’s 90th birthday – bakers, butchers and chefs are invited to create a pie ‘fit for Her Majesty The Queen’.

Although judged to the same standards as other classes this class is all about the ‘wow factor’, with more decoration and freedom to choose filling and pastry type. It also does not have to be commercially available.

In 2015 the Speciality Class ‘Bride’s Pie’ was well contested with beautifully crafted and ornately decorated pies with a variety of delicious sweet and savoury fillings.

Following the success of adding extra classes in 2015 to allow for a wider range of pies, this year there are 20 classes to enter again. This includes the return of the ‘Free From’ class – only allowing entries from pies that are free from gluten. The category acknowledges the developments in dietary needs – something that is increasingly recognised across the baking realm.

Entry to the Awards is open now until 22nd February 2016. It’s open to anyone who sells pies commercially in the UK, with a special rate for companies with fewer than 10 pie makers. Full details of how to enter, as well as a full list of this year’s classes, can be found on www.britishpieawards.co.uk

Living Wage Could Cost Hospitality Businesses an Extra £13.2m on Wages by 2020 LARGER HOSPITALITY businesses employing an average 11,000 people expect to pay an extra £2.2m on average in wages in next year, and up to £13.2m by 2020 due to the introduction of the National Living Wage, a survey has revealed.

The survey conducted by PwC reviewed the businesses to understand how they are preparing for the introduction of the new National Living Wage, revealing that those organisations which presently have a large number of employees earning below £7.20 an hour, and will subsequently be affected from the first year, will characteristically see their wage bill rise by £2.3m in 2016 and £15m by 2020.

Of all of the employers surveyed, nearly a quarter of their workforce (23%) are currently paid less than £7.20 an hour and nearly four in ten (39%) are currently paid less than £9 an hour – the target wage by 2020.

PwC suggests that businesses should start planning on how they will implement the National Living Wage now, even if they won’t be immediately impacted in 2016. This is a chance for organisations to consider where they want to position themselves in the market and review their pay and benefit structures accordingly.

Around a third of respondents (32%) say they are planning to pass on the increased costs to customers and over a quarter (26%) say they plan to reduce

their headcount due to the increased wage bills. Half of respondents say they are planning to change their pay and grading structures in response to the National Living Wage.

John Harding, employment tax partner at PwC, said: “The National Living Wage will be a great boost for millions of workers. Businesses have been given time to prepare for these changes and should be using this as an opportunity to introduce wider workforce interventions and technology to improve productivity, rather than defaulting to passing the costs on to consumers.

“The National Living Wage announcement is already changing the competitive landscape in the most impacted sectors. How organisations react to this change will set them apart for the future. Given the timetable of proposed increases, even those employers currently paying above £7.20 an hour need to be wary of complacency. Employers who are able to quickly adapt to these changes and embrace them are most likely to thrive as they will be best positioned to attract and retain talent.

“While many employers should be able to afford the increase to their wage bill, the disproportionate impact on sectors employing a large number of lower paid workers can’t be ignored. Organisations must have a plan to deal with these costs, that isn’t simply passing them on to consumers or reducing headcount.”

It's Official - Waiting On Is The Most Stressful Job

WAITING ON is the most stressful of jobs, according to Chinese scientists. Waiters and waitresses are doing the most demanding job there is, with anti-social hours and low sense of personal empowerment contributing to an increased risk of stroke among staff.

Dingli Xu, MD, with Southern Medical University in Guangzhou, China, and her team analysed six previous studies on the subject, which took in over 138,000 individuals who’d been followed for periods from three to 17 years.

The researchers found that people who had high-stress jobs were 22 percent more likely to experience a stroke than those who had low-stress jobs.

Furthermore, those with high-stress jobs were 58 percent more likely to have an ischemic stroke, which is the most common type of stroke, caused by a blockage of blood flow in the brain, compared to people with low-stress jobs.

“These results revealed that being exposed to high-stress jobs was associated with an increased risk of stroke, especially for ischemic stroke,” said study author Dr. Yuli Huang, of Southern Medical University in Guangzhou, China.

When the investigators looked at the participants’ gender, they found that women with high-stress jobs were 33 percent more likely to have a stroke than those with low-stress jobs.

The researchers did not find a link between having a highstress job and an increased risk of stroke when they only

looked at men. However, this may be due to the limited number of studies included in the analysis, the researchers said.

People tend to experience high levels stress at their job when they have little control over what they have to do, are under high time pressure and have to coordinate a lot of tasks, the researchers said. Examples of such jobs include working as waiters and nursing aides, whereas examples of low-stress jobs include working as natural scientists and architects.

The study showed an association, not a cause-and-effect relationship between high levels of job stress and an increased risk of stroke.

Dr. Jennifer J. Majersik, an associate professor of neurology at the University of Utah in Salt Lake City who was not involved in the new research, said the studies included in the analysis did not always measure the participants’ metabolism or inflammation levels, which may also mediate people’s risk of stroke.

“Once there is further clarity on this issue, high job strain may be considered an independent stroke risk factor in the future — and one that is potentially modifiable,” Majersik said, writing in an editorial that was published in the journal along with the study.

Employers can help lower workers’ stress levels, for example, by allowing them greater latitude in making their own decisions at work and embracing flexible working arrangements such as telecommuting, she said.

New Data Shows More Business Travellers Considering Independent Hotels New data from the hotel solutions provider HRS has revealed that independent hotel bookings are on the rise within the business travel sector.

In 2015, figures from the hotel solutions provider showed that month on month from 2013 to 2014 there was a 38% increase of independent hotels booked in the UK and from 2014 to 2015 an increase of 59% as corporates look for further savings.

The latest data suggests that more travel managers are now seriously considering independent hotels within their corporate travel programme when booking overnight accommodation for employees.

As demand for independent hotels has grown and is predicted to grow further in the coming years, HRS has responded by increasing its portfolio of independent hotels by 20,000 within the last year, now offering over 170,000 non-chain properties. The hotel solutions provider can therefore offer a wide variety of choice to travel managers and bookers to meet the needs of the indi-

vidual and the business. As a result, with more than 290,000 properties in 190 countries, HRS offers a big selection of independent and chain hotels worldwide.

Jon West, Managing Director of hotel solutions provider HRS in the UK and Ireland, said: “Outside of the US, 30% of the hotels available are chain and 70% are independent but this is not currently reflected by the majority of corporate travel programmes. Interestingly, our latest data for 2014 tells us that whilst 66% of newly sourced hotels in the UK were independent, a staggering 84% of those actually booked by business travellers in the same year were still chain hotels.

So, while it is fantastic news that individual hotels are finally starting to get the recognition they deserve from hotel bookers in 2015, there is still a job to be done in order for them to be truly considered part of a mixed hotel programme combining both chain and independent properties.

“Indeed, as our content starts to become integrated into the systems of many TMCs, OBTs and GDSs, we expect to see a further upward lift in the number of independent hotel bookings”.

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TripAdvisor Launches Free Analytics Dashboard For Accommodations, Restaurants TRIPADVISOR HAS announced the launch of the Review Performance report – an enhanced online analytics dashboard available free to all registered businesses on the site. Designed based on user feedback, the new dashboard provides registered business owners with insights and trend data about their reviews, ranking and competitors in an interactive online display. The Review Performance report analytics are designed to help businesses easily monitor and maximize their presence on TripAdvisor.

The Review Performance report offers improved functionality from existing analytics tools including the ability for businesses to track trends over time and to create their own competitor sets. The robust trend data and competitor analysis allows business owners to see how travellers are engaging with their listing on TripAdvisor and to easily identify actionable insights on operations and performance.

For the first time, restaurant and attraction businesses will also be able to track their performance against their competitors on TripAdvisor, analytics previously only available to accommodation providers. Through the Review Performance report, all businesses registered on TripAdvisor are now able to easily monitor competitor performance in weekly, monthly and quarterly displays.

“According to the recent research conducted by Atmosphere Research Group in partnership with TripAdvisor, highly engaged businesses get more visibility,

have higher popularity rankings and receive more booking enquiries through TripAdvisor. In fact, highly engaged hotels receive almost four times more page views and are on average 63% higher in popularity ranking than non-engaged hotels,” said Minesh Shah, senior director, global hotel partnerships, TripAdvisor.

“The Review Performance report has been designed to make it is easier for businesses to engage with their TripAdvisor listing and their guest feedback,” continued Shah.

“What makes this new dashboard so valuable for registered business owners is that it automatically aggregates performance trends and presents them in an easy-to-digest display, placing valuable learnings at their fingertips to help them drive engagement and optimise their presence on TripAdvisor.”

• Free and available to all registered businesses in all languages across all points of sale • Data is viewable in weekly, monthly or quarterly displays • Owners can build and modify up to 10 competitor sets • Ability to compare reviews and rankings with their competitors over time • Consolidated performance information in one easy-to-use dashboard Registered business owners can access the Review Performance report through the https://www.tripadvisor.com/Owners– the hub page for businesses on TripAdvisor. Hospitality businesses can register free to have access to the Management Centre and the Review Performance report, among other tools.

New Liquid Hall At The Hotel & Catering Show THE HOTEL & Catering Show takes place at the Bournemouth International Centre on Tuesday 8th March and Wednesday 9th March 2016. It is one of the UK’s longest running hospitality and food service events, and is celebrating 60 years in 2016. The show fills two halls, and this year, in response to increased industry demand, the Solent Hall will now be totally dedicated to drink products & related services, and called the Liquid Hall.

Located in the Liquid Hall will be the Mixology Bar; the alcoholic and non-alcoholic drink zone organised in partnership with Nectar Imports and the UK Bartenders Guild, situated around a central feature Bar. Here mixologists will work with local drinks to deliver demos and workshops. Alongside the Bar, the drinks hall will also have an Erdinger Pils beer garden.

Sue Palmer, Marketing Manager at Nectar

Imports says “The new Liquid Hall provides us with a great environment in which to showcase some of the fantastic brands we represent including local specialities and smaller, premium brands in the drinks trade. Outside London, this is a unique chance to see what’s new in the drinks trade”.

Salvatore Damiano, Vice Chairman of the UK Bartenders’ Guild, and Lounge and Bar Manager of the Captains Club Hotel, Christchurch says “The UK Bartenders’ Guild are looking forward to this opportunity to show off the fantastic mixology skills of our barmen. Our barmen are the top in their field and never fail to impress with their creations”.

Whether you are looking to source new suppliers or are in search of the latest and most original products on the market, this is the leading hospitality and food service event for the South.

For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit www.hotel-expo.co.uk, or follow @HotelCaterShow.

MP Nominations Flood In For Pub Chef Of The Year Award TV CHEF, food writer and owner of three gastro pubs, Paul Merrett, along with a panel of industry experts, will judge the exciting new Pub Chef of the Year Award, the British Beer & Pub Association has announced.

Entries are now flooding in from MPs following the recent competition launch by the BBPA and the All Party Parliamentary Beer Group, in partnership with Nestlé Professional.

With over 40 entries received over the last few weeks, supportive MPs have made a plethora of positive comments on the amazing talent of the chefs working in pubs and bars that they have nominated (see quotes below). Many more entries to the competition are expected as the campaign gathers momentum with the closing date set at 30th November.

Paul Merrett’s passion for developing young people within his own business, The Victoria in Sheen, The Malthouse in Fulham and The Fox and Grapes in Wimbledon makes him the ideal choice for supporting and judging the awards.

“In my former life as a West End fine-dining chef, being twice awarded a Michelin Star was most definitely the highlight of my career, but for the last half dozen years or so I have loved running my own pub. High quality food and produce remains key to our success but the pub environment allows for a far more relaxed and friendly vibe – for the customers and for the staff too. Like all good businesses I rely on having a great team of people around me. Nothing is more rewarding than seeing young people come into my kitchen with limited experience yet full of enthusiasm and energy and watching them develop into really talented chefs that have the ability to create fantastic food for our guests,” said Paul. “I am extremely excited to see the range of talent around the country who have come to the notice of their local MPs, demonstrating the important role they play in a local pub’s business.”

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 a national shortage of pub chefs, earlier this year the BBPA in conjunction with the Perceptions Group and the British Institute of Innkeeping (BII), launched the Pub Chef Passion initiative, 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, Chief Executive of the British Beer & Pub Association, said: “I am delighted that so many MPs are nominating great pubs within their constituency. This is a great initiative to showcase to the Government the skills and attributes of the people who are behind the scenes, contributing to the success of the local pub. If you have not done so already, please contact your local MP and ask them to get on board and to nominate one of your outstanding pub chefs.”

Many MPs have been talking about why they have nominated a local pub chef for the competition.

On the Crooked Billet in Old Leigh, Southend West MP Sir David Amess said that he was, “Delighted to have the opportunity to nominate this pub, and in particular, Luke Cannadine, for the wonderful and fantastic contribution that the pub offers to the local community – notwithstanding a hearty meal.

“Guests are welcomed to an authentic experience of an old fishing village when dining at The Crooked Billet, especially as food on the menu is often locally sourced from the surrounding cockle sheds and fishmongers. I would recommend constituents to visit the Crooked Billet for a traditional taste of what Southend West has to offer!”

Rebecca Pow MP (Taunton Deane) commented, “The Ring of Bells is just the kind of friendly pub serving bona fide English food made from the best local ingredients that everyone would like to find on their street corner. There is a strong emphasis on produce sourced from the South West, especially ciders and real ales on the drinks menu. They have brought an out of town pub into the centre of Taunton and chef Dan Lowman is a great asset to the business."

Deadline for entries is November.

The Liquid Finance Advance: Financing Your Business Dreams!!

Do you long to renovate your pub or restaurant?

Do you have your eyes on your next venue?

Is your kitchen makeover long overdue?

If you answered yes to any of the above then you will know two things…

1. That doing any of these “jobs” will cost money and 2.

Done well, they will help your business grow.

BUT how do you finance these types of projects when cash flow is already stretched?

Acquiring finance in the current economic climate can be a daunting task with seemingly few options available. The first and most obvious option is to contact your bank and discuss the lending options that are available to you. However, unsecured bank lending to small businesses is

currently very low, so don’t be surprised if your loan isn’t approved straight away or even rejected outright.

BUT this need not spell the end of your business dreams.

A further option is to apply for an unsecured cash advance – like the ones offered by Liquid Finance who specialize in advances to the hospitality sector. In simple terms you can raise finance against your future credit/debit card receipts.

With no repayment deadlines, Liquid gets paid a daily amount plus an agreed fee via your terminal until the advance is repaid. There are no legal fees, no application fees and no other charges. SIMPLE!!

INTERESTED? THEN CONTACT US

BY CALLING 0845 600 3573 or VISIT OUR WEBSITE www.liquidfinance.com Alternatively, see the advert on the back cover of this issue.

BHA Calls for New Law on Tipping and Service Charges RESTAURANTS AND hotels should be legally required to tell customers how service charges and tips are distributed among staff. That’s the message from the British Hospitality Association (BHA) in a new initiative proposed to Business Secretary Sajid Javid.

The BHA – which represents 40,000 hospitality establishments in the UK – wants the Government to introduce legislation to make businesses reveal exactly what happens to the ‘extras’ customers pay at the end of a meal.

“For us it’s all about transparency,” said Ufi Ibrahim, Chief Executive of the BHA, which has outlined the proposal in a letter to the Business Secretary.

“Although restaurants are legally entitled to deduct administration costs from service charges, for example, we think it’s important the customers understands exactly how much is deducted and why.

“Customers should be able to reward good service and know where their money ends up and how much of it goes to the staff.”

Many restaurants and hotels have signed up to the British Hospitality Association’s voluntary code of transparency on tips and service charges.

But now the BHA wants to make it a legal requirement.

The BHA wants to end confusion among customers about who is entitled to service charges.

Since 2009 it has been illegal for restaurant owners to use tips and service charges to bring wages up to the national minimum wage.

Service charge usually goes into a ‘Tronc’ – which is then distributed among waiters, front of house and the kitchen team – allocated according to arrangements agreed by the

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staff.

The letter to the Secretary of State, Sajid Javid says: “…we propose that the following disclosures be made compulsory: Restaurants should disclose to customers how they deal with discretionary service charge and non-cash tips, at least by a written notice available for inspection at each restaurant and on the restaurant’s website, if there is one.

The disclosure should cover: 1. Whether an amount is deducted for handling costs (and how much); 2. How the remainder is shared between the restaurant and the employees; 3. The broad process for distribution, for example, that they are shared between the employees in the restaurant through a system controlled by a representative of the employees.”

Ms Ibrahim added: “Restaurants are legally entitled to deduct credit card and administration costs from service charges. But we think it’s important that customers understand how much is deducted and why.

“Customers should be able to reward good service and know where their money ends up and how much of it goes to the staff.”

Following concerns raised in the media, the government launched an inquiry into the issue.

The Department for Business, Innovation and Skills has called for evidence into how cash and non-cash tips, gratuities, cover and service charges are collected and how much employers deduct from their employees.

The inquiry does not only cover the hospitality sector but goes much wider, extending to other industries where tipping is prevalent, such as hairdressing and casinos. The deadline for responses is 10 November.

Brakspear Jazz & Blues Festival Back For Third Year PUB OPERATOR and brewer Brakspear is once again supporting its licensees through November with its third annual Jazz & Blues Festival, designed to drive footfall and enhance customers’ experience of their local Brakspear pub.

The Jazz & Blues Festival runs from 13th – 22nd November. Participating pubs will host at least one performance, with the line up so far showcasing a wide range of music from jazz classics to Irish folk, performed by established artistes as well as new voices. From its beginnings in Henley in 2013, the Jazz & Blues Festival now reaches more widely across the Brakspear estate, with pubs in the Cotswolds and East Sussex taking part this year, including the Dolphin in Eastbourne which is staging six events.

Licensees wanting to take part in the Festival can call on Brakspear for help to find appropriate artistes and stage their gig, and all participating pubs are supported

with tickets, posters, a Facebook advertisement and a section for their performance on the dedicated website: www.brakspearjazzandblues.co.uk.

Brakspear chief executive Tom Davies said, “We’re looking forward to another set of stunning performances from both the musicians and our pubs, who have made the Jazz & Blues Festival one of the entertainment highlights of the year in Henley and beyond. The success of the event shows that the combination of great live music and fine Brakspear ales can tempt customers into our pubs, even during the traditionally quiet trading period of November.”

Stephen Luscombe, licensee of the Golden Ball near Henley-on-Thames, said, “We staged seven performances during last year’s Jazz & Blues Festival and are looking to do similar this November. Live music adds value to customers’ experience of the Golden Ball, which translates into lasting good will and repeat business.”

All the Jazz and Blues Festival events are available to view at: www.brakspearjazzandblues.co.uk.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained.

All material is assumed copyright free unless otherwise advised.

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Michelin Eating Out In Pubs 2016 THE MICHELIN Eating Out In Pubs Guide 2016 is available today in bookshops and at http://travel.michelin.co.uk, priced at £14.99 (€16.99 in Ireland).

This year’s guide recommends more than 590 pubs, of which 60 are new entries. “This is a carefully selected group of pubs, chosen for the standard of their cooking”, said Editor, Rebecca Burr. “Each of them has been anonymously judged by our team of full-time inspectors, and we feel justly proud of them.”

“The great news is that our pubs are spread all over Great Britain and Ireland”, commented Burr, “Stretching from Kylesku in the North of Scotland to Newlyn in the far South of England; and from Southwold in the East of England, to Cahersiveen in the West of Ireland.”

“There’s no denying that there continues to be a demand for good quality food in the relaxed setting of the local pub”, said Burr.

“We are seeing more and more pubs serving flexible all-day menus, with some even incorporating breakfast, brunch and afternoon tea into their expanding repertoires. The pub industry should be congratulated for moving with the times.”

Pubs which we have found to be particularly charming and those which offer something extra special are given our “Inspectors’ Favourites” stamp of approval in the guide.

These include all 15 pubs with Michelin Stars and also the 40 which have been awarded a

Bib Gourmand for great value cooking.

One of the new Bib Gourmands for 2016 is The Coach in Marlow. This non-bookable pub is run by Tom Kerridge, who also owns the only Two-Starred pub in the guide, The Hand and Flowers.

“We are noticing that for successful chefs wanting to open their own place, a pub is often the perfect choice”, said Burr.

“Another of our new Bib Gourmand award-winners, The Hundred of Ashendon, is a prime example of such a place, where the chef, Matt, has returned to his roots, and is looking to his immediate surroundings in order to source his produce. Like many of the pubs in the guide, it also offers accommodation.”

Another successful chef turned pub-owner is James Winter, proprietor of our Pub of the Year 2016: The Butchers Arms in Eldersfield. “While he creates Michelin-star cooking in the kitchen, his wife, Elizabeth, makes their customers feel at home”, Burr said. “The couple’s aim was to open a proper locals’ pub serving real ale and great food – and despite their runaway culinary success, that’s the way it has stayed.”

The full list of pubs in the guide, along with a cover image and a picture of the Pub of the Year can be downloaded at: www.travel.michelin.co.uk You can now follow the inspectors around the country via Twitter! Get behind the scenes and learn more about the guide @MichelinGuideUK

Hotelier Dedicates Award To Her Mother

ROSIE WALLACE, director of the Marsham Court Hotel, has dedicated the hotel’s Dorset Tourism Award to her terminally-ill mother.

The Edwardian Marsham Court Hotel stands on Bournemouth’s East Cliff and won Silver in the Venue & Business Tourism Award category of this year’s awards.

Rosie said: “I am so proud of my staff, my family and especially my mum, Jennie Deavin for making this award possible.

“Mum bought the hotel in 1987 when it was in a very dilapidated state and she has been the driving force behind its massive refurbishment and continuing success.

“Unfortunately she has had to step back from her busy role at the hotel this year, as she has cancer, so while this

award is very much appreciated, it is also bittersweet.”

The Marsham Court is one of the few, remaining, familyrun hotels in Bournemouth and was among 76 tourism businesses which entered the Dorset Tourism Awards this year.

Rosie continued: “It has been very emotional stepping into mum’s shoes, but she has taught me well.

“She is now living in the hotel in a specially-adapted apartment and is there with advice and support whenever I need it.

“Mum was also presented with an honorary membership of the Bournemouth Accommodation and Hotel Association (BAHA) this year.

“This Tourism award is also for her as we simply wouldn’t have won it without her.”

Wetherspoons Chairman “Slams” Jamie Oliver’s Soft Drinks Tax JD WETHERSPOON PLC Chairman Tim Martin has hit out at TV chef Jamie Oliver’s campaign for higher taxes on soft drinks, saying that if applied, would cost pubs millions.

Jamie Oliver earlier this week called on the UK government to introduce a tax on sugary drinks in a bid to combat the rising levels of childhood obesity, having already introduced a 10 pence tax on fizzy and sugary drinks in his own restaurants, the proceeds of which will be used to fund better education on healthy eating.

The Wetherspoons founder and chairman, however, said that the implementation of a tax on soft drinks would threaten the pub industry.

“A new tax on soft drinks will cost pubs millions at a time when prices in pubs are already very high compared to supermarkets,” Martin said.

“I believe that he should campaign for tax equality for pubs, restaurants and supermarkets, since pubs and restaurants pay 20% VAT on food sales, compared to zero for supermarkets,” he added.

According to Martin, Pepsi is now the company’s biggest selling draught product with 580,000 drinks served in the past seven days, of which 197,000 were Diet Pepsi. In the same period, it served almost one million coffees and teas, which were served sugar-free.

“Sales of non-sugar drinks in the non-alcoholic category are increasing at a rapid rate and are in the great majority, when you take into account coffee and tea. Customers already pay a lot for soft drinks when they go out and we don’t need another ‘big brother’ tax,” Martin said.

“Showboating of this kind by Jamie Oliver will close pubs,” he added.

New National Minimum Wage Offenders Named and Shamed EMPLOYERS WHO have failed to pay their workers the National Minimum Wage have been named and shamed.

More than 100 employers who have failed to pay their workers the National Minimum Wage were named and shamed, Business Minister Nick Boles announced last month Between them, the 115 companies named owed workers over £389,000 in arrears, and span sectors including hairdressing, retail, education, catering and social care.

Since the scheme was introduced in October 2013, 400 employers have been named and shamed, with total arrears of over £1,181,000 and total penalties of over £513,000.

Business Minister Nick Boles said: Employers that fail to pay the minimum wage hurt the living standards of the lowest paid and their families.

As a one nation government on the side of working people we are determined that everyone who is entitled to the National Minimum Wage receives it.

Next April we will introduce a new National Living Wage which will mean a £900-a-year pay rise for someone working full time on the minimum wage and we will enforce this equally robustly.

On 1 October 2015, the National Minimum Wage (NMW) rose to £6.70. Employers should be aware of the different rates for the National Minimum Wage depending on the circumstances of their workers.

The naming and shaming scheme was revised in October 2013 to make it simpler to name and shame employers that do not comply with minimum wage rules.

Amongst the employers named are pub and restaurant companies Spirit Company Ltd in Burton-on-Trent; divisions of Subway in Morden, Barbican, Richmond and Twickenham; SCC Leisure Ltd trading as Bar Soda in Glasgow; Charsi Tikka Ltd in London; The Square Bar and Restaurant Ltd in Harrogate; Pilning Kings Arms Ltd trading as The Kings Arms in Bristol and Huddleson Enterprises Ltd trading as The Lock Keeper’s Inn in Belfast.

Brasserie Blanc Launches Christmas Cards with All Profits Donated To Shelter

BRASSERIE BLANC, the 18-strong restaurant group led by CEO Mark Derry and acclaimed chef Raymond Blanc, will launch limited edition Christmas cards to raise money for housing and homelessness charity ‘Shelter’.

Available from 2nd November, with all profits going to Shelter, each brasserie will receive approximately one-hundred packs of six cards, with a festive message from Raymond, retailing at just £5.

Photography of the cards was taken by Jill Mead who also shot several seasonal food photography collections for

Brasserie Blanc during its current re-branding programme.

Every year Shelter helps millions of people who are struggling with inadequate housing or homelessness, campaigning to make it more affordable so one day everyone can have a home.

Mark Derry, CEO of Brasserie Blanc, says: “The work that Shelter does and the issues it deals with really hits home at this time of year. We hope to raise over £7,000 from the sales of our Christmas cards. Jill’s images are stunning so turning them into something our guests can enjoy and share, whilst raising money for a great cause, seemed the logical step.

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New Pubs Code Consultation Launched Menu Jargon Leaves British Diners Puzzled THE DEPARTMENT for Business, Innovation and Skills (BIS) has published a new short consultation on the Pubs Code and adjudicator.

The Government is seeking views on the market rent only option and rent assessments. Following responses, draft regulations will be put before both Houses of Parliament for debate. A second consultation is due to open shortly.

The controversial Pubs Code and adjudicator outlines the policy that the Small Business, Enterprise and Employment Act 2015 will put in place. According to BIS, the legislation aims to ensure that tied pub tenants should be no worse off than if they were free of tie. The Code will apply to all businesses in England and Wales that own 500 or more tied pubs, however it will not govern relationships between businesses and their managed or free-of-tie tenants. Tied pub tenants will be able to request to pay rent calculated by market rent and go free of tie, under the plans.

A previous Government consultation on the issue in 2013 received 1,100 responses from all parts of the industry, and 7,000 responses to an online survey run in parallel. The Government response to this consultation was published in 2014, ahead of the introduction of the act to Parliament.

Trade bodies have welcomed the new consultation. Brigid Simmonds, Chief Executive said: “There is a large amount of detail to be studied in these proposals, but I do welcome that the Government appears not to be proceeding with parallel rent assessments, which we always argued strongly would be too costly and complex to operate. “We also welcome proposals to allow for an MRO waiver in return for a significant capital investment. Over £200 million is invested

by BBPA members in their leased and tenanted pub estates, each year. It is essential that this investment continues. “We will be responding in detail as we do need to work very closely with Department of Business, Innovation & Skills, and tenants’ representatives to make the legislation work in practice.”

Association of Licensed Multiple Retailers (ALMR) chief executive Kate Nicholls said: ‘This has been a polarising debate and the ALMR has continually emphasised a pragmatic and moderate approach.

‘We have been working closely with BIS over the summer to ensure a workable solution for businesses and to secure investment across the sector, from both landlords and other sources, to secure funding for lessee investment and will continue to make the case in these consultations.

‘Following this we hope that Government will set out the details of the Code implementation in a timely fashion to provide the sector with some degree of certainty going forward, particularly for those going ahead with rent reviews.’

GMB, the union for tied pub tenants, commented :Steve Kemp, GMB lead officer, said “It is nearly a year since Parliament voted for legislation to give tied pub tenants a market only rent option with freedom to buy drinks wholesale on the open market.

GMB hope that the intention of the consultation is to implement that principle and not to water it down. GMB will study the proposals and members will respond to the BIS request for views.”

For further details visit https://goo.gl/PcIHBo

Guidance Published To Help Your Business Comply With the Modern Slavery Act THE GOVERNMENT launched ‘Transparency in the Supply Chain‘, a practical guidance document which will help businesses to comply with the Modern Slavery Act (2015).

The British Hospitality Association (BHA) have been working closely with the Home Office in the production of this document to ensure that guidance is put in place that is practical and informative, but allows businesses to put their own measures in place.

The principal purpose of the Act is to consolidate existing legislation relating to slavery, including human trafficking, forced labour and other forms of exploitation, into a single statute to tackle modern slavery and enhance protection for victims. The UK is the first Country to introduce such provisions on services and goods, and Europe will be looking to us in the near future to follow our lead.

Businesses with a turnover of over £36 million will be expected to report on what they are doing, and those with a year-end of 31 March 2016 will be the first businesses required to publish a statement for their 2015-16 financial year. As part of the consultation process, the BHA successfully excluded franchises from the legislation, unless the franchisee is itself over the turnover threshold of £36 million where it would report on its own responsibility, not as part

of the franchisor. This is because franchisees generally have their own commercial arrangements which they are not obliged to report to their franchisors.

Under the new legislation, organisations must develop a slavery and human trafficking statement each year which is published on an organisation’s website with a link in a prominent place on the homepage, and approved and signed by the organisation. It is up to the organisation to how they present information in the statement and how much detail they provide, however, the statement must state what steps have been taken.

The Guidance Document, sets out the basic requirements of the legislation, as well as advice on what can be included in a statement to give assurance to those scrutinising the statements. The document also includes best practice tips and case studies to help your organisation produce its own strategy to tackle modern slavery.

The BHA is supporting members to ensure they comply with the legislation, and maintain best practice through measures such as checking their supply chain and procedures, engaging staff and fully reporting on activities.

For more information on the Modern Slavery Act and what it means for the hospitality industry, please contact Lucy Aldrich-Smith, BHA Policy Manager, at lucy@bha.org.uk

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For all the latest news from the catering and licensed industry visit the CLH News website daily at

www.catererlicensee.com Or follow us at @CLHNews www.facebook.com/catererlicensee

As the cuisines offered up by UK restaurants becomes increasingly intricate, so does the language on their menus. Confronted with words such as mirepoix, gyro and fricassee, some diners are left feeling slightly baffled when it comes to ordering their meal.

New research by OpenTable, the world’s leading restaurant booking service, reveals that almost 8 out of 10 (79%) diners feel restaurant menus can be overly confusing, and over half (51%) the UK have had to ask a waiter/waitress to explain an item on a restaurant menu.1 As a nation it appears Brits aren’t embarrassed by their confusion with three quarters (76%) of the UK admitting they’ll happily ask a waiter/waitress to explain an item on the menu.

Additionally, it seems women are more inquisitive than men, with 54% of female diners admitting they have asked for an item to be explained, compared to 49% of men.

Though, when analysing the data by age, it was revealed that the younger generation are more reluctant to ask for assistance, with 40% of 18-24 year olds admitting they have felt too embarrassed to enquire about a confusing dish, compared to just 13% of over 55’s.

The folk of Wolverhampton are the most discerning when it comes to understanding dishes on UK menus, with just 32% having asked their server for an item’s description. Coventry folk are the least knowledgeable, with almost two thirds (63%) admitting they need some assistance on occasion.

The study also discovered the top ten most confusing words on British menus and Salmagundi; a salad dish with 17th century origin which has come back in to popularity on gourmet menus, came out on top as the most confusing word on UK menus.

Mike Xenakis, Managing Director at OpenTable, comments, “With UK restaurants becoming more and more experimental when it comes to the ingredients in their dishes and cooking techniques, it is understandable that British consumers may be left feeling a

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.

little baffled by certain terms on the menu. Luckily, it seems most diners are an inquisitive bunch, happy to ask for a little guidance from restaurant staff and they, of course, are always happy to give it.”

In response to this confusion, OpenTable has launched a helpful menu jargon buster, which deconstructs some of the trickiest foodie terms.

The top 10 most confusing words on British restaurant menus, in ranking order, are: 1. Salmagundi – a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices 2. Buccan cooked meat – meat which is slow-roasted or smoked over a fire on a wooden framework or hurdle 3. Beignet – a pastry made from deep-fried choux pastry 4. Mirepoix – a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavour base for a wide variety of dishes, such as stocks, soups, stews and sauces 5. Brunoise – a mixture of finely diced vegetables fried in butter and used to flavour soups and sauces 6. Chiffonade – a chopping technique in which herbs or leafy green vegetables, such as spinach and basil, are cut into long, thin strips 7. Gyro – a Greek dish made of meat cooked on a vertical rotisserie, normally beef, veal, mutton, pork or chicken, or other alternatives such as feta or haloumi cheese, and usually served in a pita or sandwich, with tomato, onion, and tzatziki sauce 8. Veal Hongroise – Veal served with a paprika-flavoured Sauce Velouté. It is one of the classic sauces from French cuisine 9. Ceviche – a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers 10. Lardo – a unique cured pork product produced in Italy. It is made from the thick layer of fat directly below the skin of a pig; the fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time

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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

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Caterer, Licensee & Hotelier

November 2015

Two Thirds Of Consumers Judge A Hotel Greene King Leisure Spend Tracker Report On The Quality Of Its Coffee NEW RESEARCH has revealed that two thirds of consumers judge the quality of a hotel, restaurant or pub based on the quality of its coffee.

The survey of over 1,000 consumers by UCC Coffee UK & Ireland, the total coffee solution provider, also found that 77% of diners say a good coffee makes the difference between a mediocre and an exceptional dining experience.

Coffee quality is deemed highest at fine dining restaurants, followed closely by independent restaurants, then branded restaurants and hotels with pubs deemed the lowest quality by consumers.

Phil Smith, head of category and insight, UCC Coffee UK & Ireland, comments: “Coffee clearly plays a significant role in guest satisfaction. With consumers looking for quality, consistency and choice, what’s key is that hotelier’s get the basics right, in all food and beverage areas, and deliver a coffee experience that consumers will

remember because it exceeds expectations. This in turn will lead to guests’ enjoyment of their visit and potential to return.”

Other results revealed: • Less than 50% expect to get a great cup of coffee when they eat out • The five most important factors when choosing a coffee are taste, strength, freshness, brewing method and the roast • Eight out of 10 consumers have chosen a coffee over a dessert when eating out…with 5% always choosing coffee • Consumers would expect to see the popular high street coffees on a menu in a hotel restaurant including cappuccino, latte and espresso.

1 in 10 would also expect to see seasonal options such as a gingerbread latte • 48% of people choose to drink coffee with lunch, compared with 40% with dinner The research of 1,277 UK consumers was conducted by Allegra Insight in September 2015 on behalf of UCC Coffee UK & Ireland.

HALLOWEEN, WIDELY recognised as one of the fastest growing seasonal events in the calendar, is dividing the nation as more than half of British adults claim to have never celebrated the spooky occasion, according to the latest Greene King Leisure Spend Tracker.

52% of people report they have never got involved in the day and will not this year, and a further 14% claim to have celebrated the event in the past, but are making no plans to do so this time round. Consequently, it appears only a third of British adults will not be scared off from partaking in the eerie evening despite it falling on a Saturday this year. Those expecting to get into the spirit of the event have said the customary celebrations of “trick or treating”, apple bobbing and playing pranks will take a back-seat as they opt to carve pumpkins and create Halloween-themed treats.

The Leisure Spend Tracker also suggests that this is a day for families with more than half of those living with kids expecting to celebrate Halloween. But interestingly, only three in 10 of those expect to go trick or treating with the preferred option to stay at home.

Those living in households without kids report the pub will be the first choice leisure venue for Halloween, more popular than nightclubs, the cinema and restaurants combined.

Fiona Gunn, Greene King’s marketing director, said: “Halloween is typically loved across the pond, and while we know it’s a celebration that is growing in popularity in Britain, the latest Leisure Spend Tracker has revealed 52% of Brits find it a real horror, saying they have never celebrated it. It seems when it comes to Halloween, you either love it

or you hate it.”

She continues: “Halloween is widely celebrated at home, and supermarkets have capitalised on this opportunity in recent years, selling costumes, toys and decorations. We know from the report that one in eight people who celebrate Halloween plan to do so at the pub, so we think it’s a great opportunity for the licensed trade to take advantage of this growing occasion and treat their customers to a thriller night.”

KEY HIGHLIGHTS • In September, the average British household spent £208 on out of home leisure, showing no change compared to the same month last year • A strong increase in spending on Other Leisure, coupled with a decline in spending on both Eating Out and Drinking Out, saw these activities gain share of total household leisure spend yearon-year in September • A notable fall in leisure spend year-on-year, among households where the respondent was aged over 55, suggests that those with an older age profile are responsible for holding back spend growth across British households • Households in London and the South East increased their spend on out of home leisure by £9 (4%), compared with last year, offsetting a decline of £3 (1%) among households in the rest of Britain Commenting on this month’s Leisure Spend Tracker, Fiona added: “We are continuing to see a growing disparity in spending on Eating Out between London and the South East and the rest of the Great Britain. The Eating Out market in the capital has continued to grow and this could be due to real earnings growth being felt more keenly in London and the South East, compared to the rest of the country. ”

QED Supplies New Spa & Leisure Café At Portavadie, Loch Fyne Hotel And Marina From Country Lanes To The Great Wall, Pub Owner Goes The Extra Mile For The NSPCC

QUALITY EQUIPMENT Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments.

The company has recently completed a prestigious project for the design and installation of food service equipment at the Portavadie hotel and marina development on the shores of Loch Fyne in Argyll, Scotland.` The project centred around the company’s new Spa & Leisure Café for daily users of the resort’s spectacular outdoor heated pools, spa, sauna and gym facilities.

QED designed and constructed a full length, self-service deli counter and bar with refrigerated counter-top displays for deli sandwiches and other snacks.

The Italian-style counter and bar has built-in refrigerated under storage. There is also a range of useful stainless steel food service equipment, including bottle coolers and sinks at the rear of the main counter.

In addition, QED supplied a full range of kitchen utility equipment for the new café, including a pizza oven, dishwasher, storage refrigerators and food preparation tables.

The entire project was carried out by QED’s own design and shopfitting team, under the supervision of managing director, Robert Campbell.

Commenting on the success of the project, Iain Jurgensen, general manager of Portavadie said: ‘Portavadie is a hugely ambitious organisation, so we needed to locate a supplier to match our high standards. QED were equal to the task and we’re very happy with the outcome.

‘Our vision is always to have clean lines with no clutter and we like to develop facilities that picture frame our impressive surroundings. QED have managed to pull that vision into a very workable space.

‘Portavadie is a demanding organisation, with high expectations and standards which QED were able to meet.’

Tel/Fax: 0141 779 9503, email: info@qualityequipment.co.uk. www.qualityequipment.co.uk

TEN MONTHS of training later and six stone lighter, Jeanette Reid, co-owner of The Queens Arms in Corton Denham, Somerset, is set to embark upon a challenge of epic proportions in aid of the NSPCC, travelling to Beijing this month to complete a 76km hike along the Beijing province section of the Great Wall of China. With the added issues of vertigo and a nut allergy to tackle along the way, Jeanette will be overcoming significant personal and physical obstacles during her seven day expedition.

Inspired by the stunning countryside walks surrounding The Queens Arms pub, located just a few miles from the historic market town of Sherborne in Dorset, and a desire to get fit before a significant birthday, Jeanette was presented with the perfect opportunity to take her rambling one step further while at a Weight

Watchers meeting in January. Jeanette chose to support the NSPCC during her Charity Challenge-organised trek and has since raised over £5,000 for the children’s charity, a staggering 118% above her original target.

Jeanette explains; “The support I’ve received from our diners and guests has been overwhelming and I’m delighted to have raised so much money for a cause so close to my heart. All the quiz nights, raffles, coffee mornings and auctions have paid off and now only the final challenge awaits in Beijing! I’ve been walking at least 15,000 steps per day, so feel in great shape to take on the Great Wall, and although my vertigo and nut allergy won’t make life easy for me in a country where peanut oil is used in so many dishes, these challenges pale into insignificance when you consider the hardships that the children supported by the NSPCC are confronted with.”

Those who would like to sponsor Jeanette for her trek along the Great Wall of China can donate by visiting www.justgiving.com/Jeanette-Reid3.

14

Caterer, Licensee & Hotelier

November 2015

Hotel Growth Reveals Trading Success For East Midlands Flexibility and Clarity Key to Fair Tipping Practice HOTELIERS IN the East Midlands successfully recorded growth across all key market segments last month to fuel a 6.8% year-on-year increase in RevPAR (Revenue per Available Room), according to the latest data from HotStats.

In addition to growth of 1.1 percentage points in room occupancy, to 78.2%, the 5.2% increase in achieved average room rate was as a result of positive movement in the rate recorded in the corporate (+7.1%),residential conference (+7.3%), individual leisure (+5.0%) and group leisure (+11.1%) segments.

The year-on-year growth in RevPAR contributed to a 5.3% increase in TRevPAR (Total Revenue per Available Room), to £99.77 from £94.73 during the same period in 2014. The ongoing period of successful trading for East Midlands hoteliers was further illustrated by the 4.6% increase in Gross Operating Profit per Available Room (GOPPAR) to £32.22 from £30.80 in September 2014.

Hotels in Stratford-upon-Avon recorded another strong month of RevPAR growth in September, driven by year-onyear increases in both room occupancy (+3.8 percentage points) and achieved average room rate (+3.6%). The resulting 8.7% increase, to £64.60 from £59.44, contributed to RevPAR growth of 9.9% in the nine months to September 2015.

Whilst the Stratford-upon-Avon hotel market remains one of the top performers in the UK, due to its strong leisure and conference base, association with ‘The Bard’ and high barriers to entry, incremental increases in costs are beginning to impact the profitability of hotels in this market, illustrated by the 0.1% year-to-date decline in GOPPAR. In addition to the 28.8% year-on-year increase in Rooms Cost of Sales (i.e. the cost associated with travel agents’

commissions, reservations fees, GDS fees, third party representation fees and internet booking fees) at hotels in Stratford-upon-Avon in the nine months to September 2015, growing labour costs (up by 1.2 percentage points to 33.2% of total revenue) are noteworthy.

A significant increase has also been noted in property and maintenance expenses (+17.6%) in the year to September 2015. Whilst this may be, in part, due to the age of a number of the properties in the sample, it may also be attributed to many of the properties in the sample being involved in major transactions in the last 12 months (i.e. The Hotel Collection’s Billesley Manor and Walton Hall & Hotel, Q Hotels Stratford Manor and The Stratford, as well as Principal Hayley’s Ettington Chase) and the costs associated with pre-sale ‘fluffing’ and post-sale product improvements.

Birmingham is currently one of the top performing hotel markets in the UK, in terms of GOPPAR, with a 23.3% yearto-date increase recorded in the nine months to September 2015, to £34.42 from £27.92 during the same period in 2014.

Despite the addition of more than 850 bedrooms into the market since 2013, Birmingham hotels have remained resilient, recording consistent growth in RevPAR, on a rolling 12-month average, from £48.07 in the 12 months to August 2014, to £54.85 in the 12 months to September 2015.

Whilst the Birmingham hotel pipeline for 2016 includes another 250 bedrooms from Holiday Inn Express and a 253bedroom Park Regis from the Staywell Hospitality Group, a positive outlook for the local and national economy bodes well for Birmingham’s hotels where the commercial segment accounts for more than 50% of total hotel demand. In addition, strong visitor numbers to the city have contributed to a 5.6% increase in the achieved rate in the leisure segment in the nine months to September 2015.

New Education Support For Families In The Licensed Drinks Trade LICENSED TRADE Charity Support & Care has launched its new support arm for families.

The charity provides support to thousands of people in the licenced drinks industry each year on a wide range of issues including debt, housing and health, and has now expanded its services to offer help with education-related issues.

The new Education & Training Support programme provides practical help and guidance to families in many aspects of education. The programme includes useful, downloadable guides on subjects such as how to deal with problems at school and how to keep children active, and also provides financial assistance for essential education costs for families that are struggling financially, including grants for school uniforms, school meals, text books, class materials, school trips and learning aids.

Kath Gill, Head of Licensed Trade Charity Support &

Care, says: “We know what a joy and a challenge raising children can be. The aim of our Education & Training Support programme is to support families in the trade by providing useful, practical guidance on school life, and to help with the extra costs that make a difference if you are struggling. Our grants are designed to give you a helping hand if you need it during tough times so your children can make the most of their time at school.”

You can find more information about Licensed Trade Charity’s Education & Training Support by visiting supportandcare.org/education-and-training-support or by calling the helpline, 0808 801 0550, which is open seven days a week between 8 am and 8 pm. The helpline is free to call from landlines and most mobile networks.

Licensed Trade Charity offers support free of charge to people who work in or have retired from licensed drinks trade. The charity has long-established experience in providing practical help with money problems, health issues, housing and family matters.

BUSINESSES NEED to retain the flexibility to invest in their teams and recognise great service in any review of the rules on tips. Those rules need updating and strengthening, with the emphasis on clarity and transparency, but new legislation is not necessary to deliver best and fair practice. That’s the conclusions from an ALMR survey of members on tipping practice presented in a meeting with Government earlier this week.

The ALMR survey highlights the increased prevalence of tipping across the hospitality sector – including pubs, clubs and bars as well as casual dining restaurants – with over 85% of companies responding having a written tipping policy which mirrors the existing Government Code of Practice and all of them redistributing tips to staff in a variety of different ways.

Discussing the findings, ALMR Chief Executive Kate Nicholls said: “it is important to remember that the Government has issued a call for evidence on this issue and so it is vitally important that we have hard facts and detailed information to take to them. With 1 in 5 of our members’

outlets now drawn from casual dining, this is an area where we have a lot of information to help Ministers make a decision on next steps and to understand the implications on investment, recruitment and pay. This is a complex issue and clarity and flexibility will be key to getting it right.

“There is appetite for practical reform to update the Code of Practice to reflect the increased use of credit cards and the changing consumer and employment culture – and over two thirds of our members were supportive of proposals to strengthen the Code. But we have not found any evidence which suggests new regulation is required to deliver that.

“Businesses are aware of their responsibilities regarding tipping and we should not forget that they are carrying out their obligation to ensure that tax properly collected and performing a vital role. Any revisions by made by the Government to tipping guidelines should make this point clear.

“In our meeting with officials at the Department for Business, Innovation and Skills, we have emphasised the need to ensure flexibility for businesses and to ensure that there is greater transparency for our teams and our guests. In a competitive market place, that will deliver best practice more effectively than legislation.

“A one size fits all approach will fail to recognise the pressures that small businesses in particular are facing. Additional costs to businesses already facing tightening margins have the potential to disrupt investment and future job creation. We have therefore updated our draft policy on tipping and will continue to discuss issues of best practice with our members.”

Soft Drinks Sector Boosts British Economy A NEW report from Oxford Economics shows that Britain’s soft drinks industry supports over 340,000 jobs and contributes over £11 billion to the UK economy.

The report was commissioned by the British Soft Drinks Association and sets out, for the first time, the true extent of industry impact on the wider economy including supply chain, retail and hospitality.

Using data from the Annual Business Survey published by the Office for National Statistics (ONS) it shows that while soft drinks manufacturers directly employ some 15,000 people, the sector supports total UK wages of £5.6 billion.

The impact on retail and hospitality sectors is notable.

Total retail sales of soft drinks add £4.5 billion in value to the British economy, and supports over 91,000 jobs.

The sale of soft drinks in hotels, restaurants and bars contributes £2.3 billion to the UK economy and supports nearly 128,000 jobs.

Today’s economic report was unveiled at an event at Westminster as figures confirm that the industry is helping consumers to reduce their calorie intake.

Data from Kantar WorldPanel shows that calories across the soft drinks market were down by 7.5% in the 3 years to January 2015, helped by reformulation, new product development, availability of smaller pack sizes and increased investment in advertising low and no calorie drinks.

Examples of actions by soft drinks manufacturers are included in the British Soft Drinks Association’s 2015 Responsibility Report, which is available here http://www.britishsoftdrinks.com/write/MediaUploads/Publ ications/2015_BSDA_Responsibility_Report.pdf Gavin Partington, Director General, British Soft Drinks Association, said: “This report by Oxford Economics analyses the full extent of the sector’s impact on the wider economy and shows that at least 100 jobs in every Parliamentary constituency are supported by the sector. In some it’s many more.

“Taken together it shows that our sector contributes over £11 billion to the UK economy and supports over 340,000 jobs. By any standards that is a major economic contribution to this country.”

Speaking on Monday at the launch of the Oxford Economics report, Brecon and Radnorshire MP Chris Davies said: “I am delighted that Oxford Economics has highlighted the extent to which the soft drinks sector contributes to the UK economy, though it is not surprising. Businesses in this sector, including Radnor Hills in my constituency, sustain thousands of jobs and are a vital part of the UK economy.

“The successes achieved so far by the industry in increasing the consumption of low and no calorie products is admirable and demonstrates its responsible nature.”

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16

Caterer, Licensee & Hotelier

November 2015

Product Portfolio

Josdiaries, Supplier Of The Restaurant Diary, Have Been Trading For Over 35 Years And Are The Original Restaurant Table Booking Diary JOSDIARIES SUPPLY the finest quality strongly bound casebound hardback 800 page diary to last the year without falling apart. Their diary is also the only specialist restaurant diary to print the DAY of the week and the DATE for ease of use. Many of their competitors do not print the day of the week purely the date, which leads to much confusion. All diaries have 2 pages per day for lunch and dinner.

RAK Porcelain

RAK PORCELAIN presents a new artisanallooking dinnerware collection: Peppery.

With round, oval, square and rectangular serving pieces, this "all-over" decoration fits to the current trend for rustic, natural, and agrarian looks for the tabletop. Made with a variety of colors that can be mixed and matched, Peppery is decorated underglaze and designed to meet the toughest hospitality industry standards.

Beginning in 2005, RAK has successfully

The range is available in three colours; Black, Burgundy and Dark Green – Also in Black Leather and a four ring binder loose leaf version.

Josdiaries offer a full personalisation service with gold embossing of the establishment name on the front cover (at extra charge).

Also available are 27 Room Hotel Reservation Planners, and a smaller 15 Room version. Visitor Books & Registers of Guests complete their range.

Order quickly and easily online at www.josdiaries.com or call 01903 743374.

See the advert on page 3 for details. launched a number of innovative professional collections on the global tableware market. Each of the 37 collections combines exceptional strength and creativity, thanks to the inspiration of renowned designers and the power of industrial know-how, resulting in unfailing solidity.

The process of intensive vitrification of the porcelain strengthens the items, reduces the risk of chipping and offers good chemical resistance in the dishwasher for optimum strength.

RAK reassures professionals by thoroughly controlling its operating costs and also thanks to the exceptional longevity of its products. That is the RAK guarantee.

See the advert page 8 for details.

Contact nsalman@rakporcelaineurope.com or www.rakporcelain.eu

Espresso Hygiene: Schaerer Solves The Milk System Cleaning Issue CAFFEINE SAYS radical, eco-friendly disposable system is a ‘game-changer’ Fresh milk is the best thing for taste and foam texture in espresso-based drinks. On the other hand, it’s amongst the worst when it comes to hygiene. Until now, bean-to-cup coffee machines that incorporate a fresh milk system have been a real challenge for staff when it comes to cleaning.

Milk can clog pipes creating odours and bacteria, and it requires expensive, powerful and unpleasant chemicals for thorough cleaning.

Now Caffeine has launched a new milk system, the NC (no-clean) Foamer, developed by Schaerer, which is eco-friendly and needs no nasty chemicals. In fact, it’s also cheaper than a single dose of the chemicals used to clean a traditional system.

The key to the new system is that it’s disposable. Designed for use in the popular Schaerer Coffee Prime range of bean-to-cup espresso machines, at the end of each shift the operator simply opens the door, unclips the NC Foamer and disposes of it. It’s fully biodegradable and HACCP-compliant. The next day they simply clip in a fresh one.

“What used to be a horrible end-of-shift task is now a cinch,” says Justin Stockwell, managing director of Caffeine Limited. “The fact that there’s no need to use powerful cleaning chemicals is a big plus for staff health and safety, too.

The system is truly radical, it’s a game-changer.”

The Coffee Prime makes up to 100 espressos or 70 cappuccinos per hour and features a touch-screen control. The superiority of espresso drinks is guaranteed by fine adjustment controls, to ensure the perfect beverage, and features such as air pump technology, which delivers consistent milk foam quality.

A single NC Foamer costs around 60p. List prices for the Coffee Prime, with the Fresh Milk Fridge, start from £6,500. All Schaerer models are backed by a comprehensive 12 month parts and labour warranty and they are available through Caffeine Limited’s national network of distributors.

Caffeine Ltd is one of the UK’s leading coffee machines specialists, distributing brands including Schaerer and Gaggia. The company also offers a comprehensive choice of coffee service accessories. For more information visit www.caffeineonline.co.uk

What The Industry Thinks Of The Falcon 900

HUGE POTENTIAl for innovative, British-manufactured cooking appliance range.

Falcon recently launched its F900 series, a comprehensive selection of 900mm-wide catering equipment capable of being linked together virtually seamlessly via the innovative Dynamic Link System. This allows chefs to create their ideal cookline, combining the flexibility of modular systems with the looks and hygiene benefits of one-piece island suites. The first major launch from the UK manufacturer in nearly twenty years, the F900 series has already been creating excitement in the UK industry – the more so since, until now, this category of cooking appliances has mainly only been available from European manufacturers.

The F900’s Dynamic Link System in particular has been praised for its potential.

Mark Kendall, Project Director at Inox Equip Ltd, said “The interlocking mechanism was, for me, the standout thing in a very strong product”. He also recognised the importance of bringing new UK manufactured product to market. “Within our industry we have a very busy period between July to September, which can make supply difficult as European manufacturers tend to close for holidays dur-

New TM2 Thermometer Caters For All NOW AVAILABLE from Martindale Electric, the new TM2 waterproof digital penetration thermometers combine accuracy with speed of response and durability. The rapid response and choice of colours which help to prevent cross contamination between food types make them ideal for catering applications.

Temperature control is one of the most critical factors in ensuring food quality and safety. The Food Safety (General Food Hygiene) Regulations 1995 state that certain foods must be kept at temperatures either below 8°C or above 63°C to ensure they are safe to eat.

Establishments that fail to meet these standards may end up penalised – or worse still, out of business.

ing that period. Having British products available will make it easier for dealers, specifiers and manufacturers.”

Yvonne Martin, MD of Equipt to Cook Ltd agreed, “It’s great that we’ve got a British company investing money in new products,” she said.

Iain Munro, MD of ScoMac Catering Equipment Ltd thought these features will make it a popular choice. “Most professional kitchens are looking for equipment with nice, smooth lines and something that’s easy to keep hygienic. The F900 and its Dynamic Linking System undoubtedly delivers that, it’s clearly going to be popular.”

The early signs are that Falcon has a hit on its hands, which is music to the ears of Tim Tindle, Falcon’s MD. “I’m biased but I’d say the launch has gone extremely well, everybody seems enthusiastic and we’ve got a great opportunity to take our business forward into new sectors.”

Falcon is the market-leading UK manufacturer of professional cooking equipment. With a company history going back nearly 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is backed by award-winning customer support. For more information visit www.falconfoodservice.com Featuring a strong thin probe tip, the TM2 is easy to use on all food types and ensures a fast and reliable reading with an accuracy of up to 0.5°C and resolution of 0.1°C. Unlike other thermometers on the market, the new TM2 from Martindale Electric includes the ability to record Min/Max values, which is a valuable feature to ensure ‘The Danger Zone’ of temperature for bacteria growth has been avoided. Another useful feature of the TM2 includes a Hold function, which ensures critical readings are never missed.

The TM2 is a waterproof thermometer which features full IP67 rating and comes supplied with a practical protective sheath for additional protection against contamination. The display can be easily set to °C or °F for personal preference and the thermometer includes a useful battery level indicator to alert the user to low battery, preventing costly downtime and missed readings.

For more information, please contact Martindale Electric on 01923 441717 or visit www.martindale-electric.co.uk or email: sales@martindale-electric.co.uk

Winterhalters Star In Hollywood Blockbuster…

Bradley Cooper’s chef in ‘Burnt’ values the cleanest crocks As if we needed proof that chefs are the new rock and roll, über-sex symbol Bradley Cooper is the star in ‘Burnt,’ where he plays a Michelin-star chef. For the kitchen scenes the producers wanted the very best equipment – the sort of appliances a real Michelin chef would demand. Having got the full SP on what they needed from their foodservice consultants, they approached Winterhalter for the warewashers.

“The film set looks great, it’s all about accuracy in terms of how a

top commercial kitchen works,” says Paul Crowley, marketing manager of Winterhalter UK. “I’m pleased to say stardom hasn’t turned the heads of our dishwashers and glasswashers – they’re still the hardworking, reliable workhorses they were before Hollywood came calling.”

The film also stars Sienna Miller, Omar Sy, Daniel Brühl, Matthew Rhys, Uma Thurman and Emma Thompson and opens on October 23 2015 in the USA. For further details on Winterhalter call 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Manufacturer Of Name Badges, Long Service Pins And Uniform Accessories DO YOUR name badges give your guests and staff the right impression of your Brand? Are your badges hard-wearing enough to stay looking smart? Are you getting the most efficient, friendly, fast and accurate service from your badge supplier so that your costs are cut to an absolute minimum?

The true running cost of badging your staff is not just the initial unit price. A well-designed badge will look more prestigious longer than a cheap option. If your badges start to look anything less than perfect they actually undermine your Brand.

You can choose from the widest vari-

ety of economical and robust name badges and long service pins - all produced in the UK. We use the highest-quality materials, fittings and finishes, so your badges will be incredibly hard-wearing and give excellent value.

Fattorini specialise in developing distinctively individual solutions unique to you.

Our reputation is founded on high quality products and our excellent customer service.

Having been approved suppliers to both prestigious hotel chains and small businesses for many years, a partnership with Fattorini will give you everything you need.

For further information, email: manchester.sales@fattorini.co.uk Tel: 0161 748 0441

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

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.

A Mighty Meaty Sharing Platter

ADDING A new dimension to Sharing Platters is Snowbird foods. The company offers a selection of award-winning mini sausages and burgers, meatbites, poppers and meatballs, so caterers can offer a Mighty Meaty Platter that will generate serious repeat business.

Poppers are exciting meatballs with attitude – the difference is that they have a selection of built-in flavours. Beef is teamed with ginger, turkey with cranberry (or a spicy and fruity alternative), lamb with apricot and pork with BBQ flavouring. There is also a chicken variant.

Mini burgers are always popular and there are award-wining sausages like 12g. pork cocktails. There is a range of sausage coins which includes pork and beef, beef, Cumberland, Lincolnshire free range and Halal.

The big three meatballs are beef, lamb and pork (in smallish sizes for sharing!) and even smaller are 4g. pork meatbites and a memorably flavoursome Merguez Beef option.

For variety (and a vegetarian option) there are stuffing balls flavoured with lemon and thyme, chestnut and thyme and the long-lasting favourite, sage and onion.

“Many of these products are must-have buffet items which have proved enduringly popular so it is a natural extension of their use to present them as a sharing platter,” said Snowbird commercial and marketing director, Roy Anderson.

All the products are delivered fully cooked and frozen and can quickly be heated in a microwave or an oven – or just fully defrosted for cold service.

Tel: 020 8805 9222.

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

100% BIM: All Scotsman Machines Now Available As Revit Files HUBBARD BELIEVES it is the first ice machine supplier to be 100% BIM-compliant Hubbard Systems has made Revit BIM files available for all Scotsman’s ice machines and accessories. The company believes it is the only icemaker supplier to be 100% BIM compliant.

“We know how important it is for designers, consultants and specifiers to have the right tools for the job,” says Simon Aspin, commercial director of Hubbard Systems. “Operators are increasingly looking for specialist ice equipment, to make specific types of ice – be that nugget, gourmet cube, dice, flake or whatever. So it’s vital that anyone putting together a BIM-based project can put in the right equipment models.

That’s why we’ve taken the step to produce files for the entire Scotsman

range.

“We believe Scotsman is the only brand of ice machine to have all its models available in BIM format.”

In all there are over 30 files available to download, which collectively cover hundreds of model variations. All the files are suitable for any BIM-based projects. They can be accessed from the Hubbard Systems website download area. Also available free to download there is the Hubbard Scotsman Guide to ice varieties.

Hubbard Systems is the UK distributor for the market-leading Scotsman range, which is available via dealers nationwide. For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045 email sales@hubbardsystems.co.uk or visit www.scotsman-ice.co.uk

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

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November 2015

Ready for the Christmas Party Season?

THE CHRISTMAS party season is an opportunity to make some serious cash, and while there can be no doubt that the Christmas period can be an extremely profitable time for the trade, but a word of caution, publicans, hoteliers and restaurant owners should tread carefully, as mistakes in this period can be costly in both the short and long term.

The key point to note is that you need to be thinking about your Christmas arrangements early, and by that we don’t mean sitting down to think about it now, because customers are already starting to make bookings for Christmas parties. A HospitalityGem study revealed that 59% of work Christmas parties, and 50% of Christmas dining amongst friends will be made in the three months for Christmas.

A previous study revealed that those surveyed who said they would be booking Christmas meals for groups, 69% indicated that they would be doing so over the telephone. This ‘phone call will be the first part of their customer experience so it is important that the first impression is a good one. With only 11% of those surveyed saying that they will chose a venue for their Christmas party on the basis of having been there before, it is highly likely that this phone call will be the customer’s first contact with your venue.

Remember that you need to keep your staff up to date with what’s going on! For those early phone calls to your venue, you

need to be confident that whoever answers will not be caught off guard with a Christmas booking, a survey also revealed that 34% of people said an unfriendly voice response would put them off booking. HopsitalityGem managing director Steve Pike said “"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," When it came to Christmas bookings, HospitalityGEM's survey also found that: • Spend: 70 per cent choosing the pub would spend between £15 and £45 per head, while 47 per cent of diners opting to hold a Christmas do in a restaurant would be willing to spend between £30 and £45.

• Time: 98 per cent of respondents expect to have their table at a festive gathering for a minimum of two hours. Only 2 per cent said they would be happy with a table for an hour.

• Bookings: The means of making bookings for Christmas meals was mostly split between over the phone and online (42 per cent for both). Seventy-two per cent of people expected the process to take between one and five minutes and 38 per cent will make the call between 12pm and 3pm.

• Ordering: When it comes to ordering off special menus 33 per cent of bookings for 10 or more people opting to pre-order their food while 23 per cent preferring to choose from a festive menu at the event. itself.

Boost Your Bottom Line, One Glass At A Time

THE CORAVIN System lets you easily pour from your best bottles without pulling the cork. No oxidisation, and no waste – just enjoyment, and profit, by the glass.

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

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

Offer the often requested “half bottle”

selections for the most discriminating palates.

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

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

Seeing is believing at Coravin.co.uk

Exotic Bar Snacks From Edgar’s Choice Now Available In Packs FOLLOWING THE successful launch of the Edgar’s Choice brand of premium bar snacks the company have now made their distinctive products available in packs designed to complement stylish bars. Using distinctive packaging the packs are designed to attract attention and have flavours that will be remembered by customers.

For bar managers looking for something different this premium range of peanuts and other snacks from Edgar’s Choice feature flavours from round the world using exotic spices and including Jalapeno, Wasabi, and Premium Dry Roasted peanuts in a special coating for more flavour. Specifically branded to attract attention the single portion packs are available in seven different flavours and are gas flushed to ensure long life, product quality and extended shelf life.

The range also has a Bar Mix selection

with spicy coated peanuts, rice crackers and wasabi peas and all the products will appeal to bar customers that want a change from the snacks currently available. The peanuts and snacks are roasted in peanut oil which is lower in poly unsaturated fats, and represents both a healthier and better tasting product.

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

Developed over the last two years the Edgar’s Choice brand has been developed on the expertise gained from over 60 years of experience in the food industry. The new flavours show the expert palette of the makers. The coated peanuts are manufactured using unique spice blends which coat the roasted peanuts to form a crunchy case and use the best quality ground peanuts and tree nuts which are sourced direct from the best growing regions from around the world.

For more information visit www.Edgarschoice.com For more product information please contact Chris Sears on 01483 563323 or Chris@edgarschoice.com

Does Christmas Send You Crackers?

The festive season is a busy time for the hospitality industry and we know just how stressful it can be for you. At Dawn Direct, we pride ourselves on our personal touch to ensure you have a less stressed, more relaxed experience.

With one of the biggest Christmas and New Year collections available matched with exceptional customer care, it’s easy to see why we’re a market leader. Our collection includes Christmas crackers and co-ordinated

tableware, stunning festive decorations, indoor and outdoor LED lights, party accessories, chocolates and much more.

We’ve worked hard over the last 15 years to develop solid, lasting relationships with our customers and always endeavour to go the extra mile. From sending you samples to advising on colours, we’ll help you select the perfect collection for your establishment to create the fun, festive atmosphere that your customers will love.

Request your Christmas and New Year Collection Catalogue by calling us on 01236 468 000 or visit www.dawndirect.com

Try Littlepod's Christmas Beery Bake Cake

Ingredients 450g/1lb mixed dried fruit 50g/2oz cherries (optional) grated rind of one orange 1 tbsp LittlePod Chocolate extract 350g/12oz plain flour 1/4 tsp mixed spice 175g/6oz butter or margarine 275g/10oz soft brown sugar 50g/2oz walnuts or 50g/2oz blanched almonds grated rind of one lemon 1/2 tsp bicarbonate of soda 150ml of LittlePod Vanilla Beer 3 eggs, beaten 1 tsp LittlePod Vanilla Paste

Directions Soak the dried fruit, cherries and orange rind in the chocolate extract overnight (you can add the juice of the orange too for extra orangey-ness) or for at least one hour.

Line and grease a 20cm/8 inch round cake tin and wrap a band of baking parchment (or tin foil) around the outside of

the tin and 5cm/2 inches above it to prevent the top of the cake from burning during baking.

Sift the flour and mixed spice into a mixing bowl. Cut the fat into the flour and rub until it resembles breadcrumbs. Stir in the sugar, soaked fruit, nuts and grated lemon rind and mix well.

Dissolve the bicarbonate of soda in the warm vanilla beer over a low heat. Beat the eggs, add the vanilla paste and combine with the beer and bicarb (off the heat). Stir this into the dry ingredients and mix well.

Pour into the prepared tin and bake in the centre of a preheated cool oven at 140°C/275°F, Gas Mark 1 for 2 hours or until firm. Reduce the heat to 120°C/250°F, Gas Mark 1/2 for a further 30 mins or until a skewer inserted comes out clean.

Allow to cool in the tin before turning out. Do not cut the same day if possible. It is best kept to mature in an airtight container. If you add extra fruit this would make a perfect LittlePod christmas cake ( and less time-consuming!)

For further information on Littlepod, please visit www.littlepod.co.uk or Tel: 01395 232 022.

Festive Ordering 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

November 2015

Caterer, Licensee & Hotelier

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 this page for a special offer.

Wine on Tap Pioneers Frizzenti Extend Their Range LEADING WINE brand and supplier, Frizzenti is extending its range of still wines in keg with the launch today of nine new reds, whites and rosés sourced from across Europe: • Riesling (German) • Pinot Grigio (German) • Rosso Toscano (Italian) • Bordeaux Rouge • Bordeaux Blanc • Sauvignon Blanc (French) • Single Varietal Syrah (Portuguese) • Single Varietal Cabernet Sauvignon (Portuguese) • Single Varietal Touriga Nacional (Portuguese) Frizzenti co-founders, George Workman and Daniel Spinath are pioneers in the wine world; rebels with a cause who have provided a practical solution to bring better wine to market in an easy, more responsible way for both consumers and the trade. In 2009 they were first to introduce wine on tap to the UK. Initially just Italian Sparkling Wine – something they had seen the Italians doing with great success, enabling them to benefit from the growing popularity of Prosecco, but since early 2015, Frizzenti has sold three still wines on tap too. Following the success of these, the company has worked closely with a leading Master of Wine to develop a range of wines that provide a practical solution for today’s pub and bar industry - good quality but approachable and affordable wines that can be drunk in volume.

This is the difference between Frizzenti and other fine wine suppliers who have just started to dabble with the concept of wine on tap but who, none the less have seen an opportunity even for top quality wine to be sold in this way. Frizzenti provides wines that are excellent quality, easy to drink and approachable for non-wine aficionados to be sold in outlets that sell high volumes of wine.

Daniel Spinath from Frizzenti says: “There is definitely a move in the UK towards buying wine by the glass which is why we have extended our range of still wines in keg. We have

worked with a wine expert to develop our range and believe that we now have the best selection of on-tap wines in the UK for the pub, bar and high street restaurant sectors.”

Selling wine on tap is already hugely popular in the United States. Keg wine increasingly appeals to younger consumers who appreciate the guaranteed quality of the wine and the speed of service, but who are also more attuned to the environmental benefits of drinking wine in this way.

When a keg is tapped, the contents become pressurized by an inert gas which prevents oxygen from ever touching the wine. This ensures oxidation, affecting the taste of the wine, never happens guaranteeing a consistently good quality glass of wine. The first glass is genuinely as fresh as the last putting an end to half empty bottles of below par wine that cannot be served and have to be thrown away –for the publican, literally like pouring money down the drain.

The bottling process is extremely resource intensive and includes bottles, corks, foils, labels, boxes and pallets. Kegs eliminate literally tons of packaging. It’s estimated that there are more than 25 per cent cost savings with kegs compared to bottled wine with lower packaging costs and no product waste. Standard kegs hold around 20 litres which equates to a little over 26 bottles. Bars, restaurants and pubs in the UK currently throw away over 200,000 tons of glass every year into landfill*, so clearly serving more wine on tap would reduce this waste dramatically, not to mention the costs of recycling. Furthermore, kegs are a lighter, more efficient and cost effective package to ship; according to US sources, wine’s transportation accounts for one third to one half of the wine industry’s carbon emissions. In addition, unlike bottles, kegs do not need to be stored in chillers eliminating the need for fridges and the associated energy required to run them plus the greenhouse gases they emit. Stocktaking is also much easier and quicker – counting one keg instead of 26 bottles takes considerably less time!

Join the revolution: Tap in, Turn on, Pour out! Call Frizzenti on 020 3286 2692 or visit www.frizzenti.com

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

Wine on Tap Pioneers Frizzenti Extend their Range

L

eading wine brand and supplier, Frizzenti is extending its range of still wines in keg with the introduction of nine new quality reds, whites and rosés from across Europe:

• • • • • • • •

Riesling (German) Pinot Grigio (German) Rosso Toscano (Italian) Bordeaux Rouge (French) Bordeaux Blanc (French) Sauvignon Blanc (French) Single Varietal Syrah (Portuguese) Single Varietal Cabernet Sauvignon (Portuguese) • Single Varietal Touriga Nacional (Portuguese) Frizzenti co-founders, George Workman and Daniel Spinath are pioneers in the wine world; rebels with a cause who have provided a practical solution to bring better wine to

market in an easy, more responsible way for both consumers and the trade. In 2009 they were first to introduce wine on tap to the UKinitially Italian Sparkling Wine but since early 2015, Frizzenti has sold three still wines on tap too.

Following the success of these, the company has worked with a Master of Wine to develop a range of wines that provide good quality but approachable and affordable wines that can be drunk in volume for the UK bar trade. that the last glass is as fresh as the first. This eliminates waste and the costs of recycling When a keg is tapped oxygen is prevented bottles, together with the growing problem of from ever touching the wine, guaranteeing landfill where a surprising number end up.

Each 20l keg contains the equivalent of 26 bottles reducing storage issues and the need for chiller space. Stocktaking is faster, and service is slicker with no need to uncork and stop-up bottles.

Frizzenti’s wines are available through most major wholesalers or visit

www.frizzenti.com or call 020 3286 2692.

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November 2015

Festive Ordering 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

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 supplied crackers for decades we know

CoffeeCare South West

WITH OVER 25 years experience in the coffee industry, our company prides itself on being the exclusive agents and distributors of Segafredo coffee and La San Marco coffee machines.

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

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.

Segafredo Zanetti is now the leading Espresso producer in Italy and throughout the world, with more than 70,000 clients and 50 million cups of espresso drunk each day.

Its mission is to spread the taste and the culture of the true Italian Espresso to the uk.

Translating this objective into action means offering a product of the utmost quality, quality that is guaranteed from the coffee plant to the cup, as only Segafredo Zanetti knows how.

For further details see advert page 2.

MexImport Brings Laterra Artisan Harvest Sauces & Marinades To The UK MexImport, the specialist importer and distributor of quality Mexican food and drink, is bringing Laterra Artisan Harvest’s authentic Mexican cooking sauces and marinades to UK retailers and foodservice outlets.

Laterra Artisan Harvest was created by Mexican entrepreneur Carlos Sanchez Mejorada and chef Ada Valencia in 2008.

The business grew from the pair’s love of the Mexican countryside and deep respect for the country’s traditional cooking methods.

Laterra Artisan Harvest foods available from MexImport include: • Sinaloa Sauce, a mild Mexican red tomato sauce with fresh tomatos, ser¬rano chilli peppers, sea salt and coriander • Michoacán Sauce, a salsa verde or (green sauce) made from tomatillos native to Michoacán. This is the most common culinary sauce in México. The tomatillo, or green toma-

Did you know that according to recent research, authentic Mexican food is becoming the UK’s favourite ethnic cuisine?

Chef Ada Valencia Creator of Laterra Artisan Harvest recipes and Head of the Slow Food Movement in Central Mexico

We offer chefs, adventurous cooks and food lovers the opportunity to create unique Mexican-inspired dishes at home or add spice and variety to their favourite foods.

We produce high quality products that are 100% natural and gluten-free, without using preservatives and especially taking care that the artisanal process is maintained.

Our Flavours • De la Costa - Savoury Sweet Tamarind Sauce • Del Trópico - Savoury Sweet Mango Sauce • Guerrero - Spicy Peanut Sauce • Guava Marmalade • Michoacán - Mexican Tomatillo Sauce (Salsa Verde) • Mexican Seasoned Sea Salt • Sinaloa - Savoury Mexican Red Tomato Sauce • Veracruzana - Savoury Tapenade • Zacatecas - Spicy Sweet Chipotle

We’re giving away a copy of our digital catalogue with over 30 recipes FREE. Just write to us at info@MexImport.co.uk Receive free printed recipe cards with your first order while supplies last.

MEXIMPORT Importers & Distributors of the Finest Food & Beverages From Mexico

info@MexImport.co.uk | 01582 391511 www.LaterraArtisan.com | www.MexImport.co.uk

to, originated in México and its name is derived from the Aztec tomatl. This sauce also contains the serrano chilli pepper, the most common fresh chilli pepper in Mexico The brand uses all natural ingredients. There are no artificial preservatives and every product is gluten-free. This means they give customers the real flavours of Mexico as prepared and enjoyed by many previous generations of Carlos’ family.

Laterra Artisan Harvest foods were nominated for the Best New Condiment or Marinade accolade at the IFE World Food Innovation Awards 2015.

MexImport’s full product range includes sauces, marinades, alcoholic and non-alcoholic beverages, herbs and spices, cooking oils and agave. The company distributes directly to delicatessens, farm shops and market-leading multiples in the UK and Europe.

For further information, visit www.meximport.co.uk. Follow MexImport on Twitter and like on Facebook.

Festive Ordering

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Caterer, Licensee & Hotelier

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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.

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

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

Try Ribs Marinated in Zacatecas Chipotle Sauce with MexImport MEXIMPORT, THE specialist importer and distributor of quality Mexican food and drink, is bringing Laterra Artisan Harvest’s authentic Mexican cooking sauces and marinades to UK retailers and foodservice outlets.

Recipe Ribs Marinated in Zacatecas Chipotle Sauce Ingredients: • A rack of pork spare ribs • 1 bottle of Laterra Zacatecas Chipotle Sauce

• Add agave nectar for extra sweetness.

Steps: Marinade overnight.

• Preheat the oven to 170C. • Add 100ml cold water to the roasting tin and cook the ribs in the oven for 3 hours or until very soft and tender, the meat should be almost falling off the bones.

• Turn every hour and add a little extra water to avoid burning.

For further information, visit www.meximport.co.uk. Follow MexImport on Twitter and like on Facebook.

The Tipsy Tart - Liqueurs From The Heart!

AWARD WINNING, Ludlow-based infused liqueur producer, The Tipsy Tart, today announces it is open for business for all hospitality operators wishing to enliven their offerings to customers over the festive period. Stacking bottles of vodka and gin based liqueurs are available in 6 flavour ways - all of which will add a new and distinctive dimension to any bar display. The stacking bottles can be supplied with 700ml serving bottles. Pictures/details of the full range of products and bottles are on the new web site – www.thetipsytart.co.uk.

Inspired by a heartfelt wish, Elizabeth Grinker founded Tipsy Tart in 2013. Tipsy Tart is a family run business which produces ‘luscious’ liqueurs, funky drinks merchandise and a

small range of beauty products (which feature in the Tipsy Tart Pamper Hampers). The imaginative and quirky brand, again the brainchild of Elizabeth, is proving to be as highly desirable as the products themselves – increasingly seen as a ‘must have’ purchase which can bring fun and originality to any social occasion.

The range of infused drinks available are VODKAS - Caramel (Award Winning), Rose and Raspberry and White Peach and GINS Lavender, Blackberry and Blood Orange.

The awards were given at the 2014 Heart of England Fine Foods show in the Best Alcoholic Beverage category.

As well as enjoyed on their own, the infused vodkas and gins contribute wonderfully to cocktails - a good range of cocktail suggestions are provided on the ‘Mixology’ page of the web site, which bar owners and their staff can delve into in producing highly original cocktails for customers.

For information visit www.thetipsytart.co.uk

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

Stacks Of Fun ... Bar None...

With Infused Liqueurs From The Tipsy Tart!!

INCREASE YOUR FESTIVE DRINK SALES BY OFFERING TIPSY TART PRODUCTS IN YOUR ESTABLISHMENT THIS YEAR...

This award winning, funky brand is offering hotels, restaurants, bars and pubs the opportunity to stock: • Display stacking bottles, accompanied by 700 ML serving bottles • 6 Vodka and Gin based infused liqueurs available in the following flavour ways: Vodkas - Caramel, Rose and Raspberry and White Peach Gins - Lavender, Blackberry and Blood Orange All the infused liqueurs contribute wonderfully to cocktails as well as being delightful on their own - you can take this originality and make it yours - ensuring your customers have a happy hour every hour!

ORDERS & ENQUIRIES: You can order direct from our web site - www.thetipsytart.co.uk or please phone: 01584 872078 / 07752 122437 or e.mail: elizabeth@thetipsytart.co.uk

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Caterer, Licensee & Hotelier

November 2015

Hilton Bournemouth Appoints Matthew Budden As Executive Chef MATTHEW BUDDEN has been appointed as executive chef, Hilton Bournemouth.

With more than a decade of experience as an executive chef in Michelin-listed and AA Rosette-awarded kitchens in the U.K., Budden also brings international experience gained in restaurants across Asia and Australia.The hotel is expected to welcome its first guests on the South coast in December.

Budden began his kitchen career training in several four and five-star country house hotels including Chewton Glen Hampshire, Royal Bath Hotel Bournemouth and Mansion House Hotel, Poole. Matthew used this grounding to travel extensively across the world, working in celebrated kitchens in Australia, New Zealand and Vietnam.

In the U.K., he led kitchen brigades at a number of two AA Rosette restaurants in celebrated hotels including Goodwood

Park Hotel and Country Club, The Felbridge Hotel and Spa and Rhinefield House. Prior to joining Hilton Bournemouth, his most recent role was executive chef at Bournemouth’s Highcliff Marriott Hotel. Matthew Budden will run all food operations for the hotel with Matt Tebbut overseeing the kitchen at Schpoons & Forx and LEVEL8IGHT. Cedric Horgnies, general manager, Hilton Bournemouth, said, “We are very lucky to have Matthew on board at Hilton Bournemouth as executive chef. He is from Bournemouth and worked here a number of years so knows the town inside out.

Matthew is always highly involved in both Bournemouth and Dorset food festivals making him an ideal candidate for us. His skill, expertise and talent makes him a fantastic addition to our hotel.”

Budden said, “I am thrilled to be joining the team and really looking forward to working with Matt Tebbutt on the brilliant food offering at Hilton Bournemouth. Modern British sharing plates with fresh seasonal ingredients will be available at Schpoons & Forx and a great bar menu will be on offer at our LEVEL8IGHT Sky Bar to compliment the delicious cocktails. We are bringing something truly different and exciting to the town.”

Don’t Cut Our Tourism Boards Says UK Travel Trade IN A recent survey of its 350 members, UKinbound reports that 80% of members said that support from local or national tourist boards was important for their business. Marketing strategies such as VisitBritain’s GREAT campaign coupled with strong product development at local level were frequently cited as factors supporting the success which the inbound industry has benefited from in recent years.

With just over a month to go before the release of the Autumn Statement, concerns are growing within the tourism industry that this year’s Comprehensive Spending Review will see the axe fall heavily on non-protected Departments such as the Department for Culture, Media and Sport – resulting in drastic cuts for the UK’s national tourism boards – VisitEngland and VisitBritain.

In a recent survey of its 350 members, UKinbound reports that 80% of members said that support from local or national tourist boards was important for their business. Marketing strategies such as VisitBritain’s GREAT campaign coupled with

strong product development at local level were frequently cited as factors supporting the success which the inbound industry has benefited from in recent years.

In a letter to the Chancellor, Deirdre Wells OBE, Chief Executive of UKinbound has urged the Treasury to acknowledge the importance of the national tourism boards and the vital role they play within the British tourism industry: “VisitBritain and VisitEngland are recognised universally as having done an enormous amount to deliver the step change in visitor numbers to the UK which we have seen in recent years.

However, both organisations suffered cuts in the previous Spending Round which resulted in core activity, such as business support and the overseas network being reduced dramatically. There is a real concern within the industry that a further cut in this Spending Round – to an already modest budget – will have a serious impact on vital services.

Every extra visitor who comes to the UK brings an additional £630 in export earnings and contributes £216 to the Exchequer; therefore supporting VisitBritain and VisitEngland in growing this industry further is sensible economics.”

Business Rates - Welcome For Streamlined Process For Appeals Operators Realistic As Growth In Food Sales Expected To Slow

THE BBPA has welcomed proposals today from DCLG to streamline the appeals process for Business Rates, which should make it easier for pubs to secure much deserved rebates.

Brigid Simmonds, Chief Executive said, “We very much agree that the system needs to be streamlined. The BBPA had called for modest fees, and specifically that they be refundable where the challenge is successful, which is what is now being proposed.

“We need to ensure that cases needing urgent attention are dealt with promptly and effectively, so that licensees get the rebates they deserve, for overvaluations, and pay the right level of rates in the future.

“It is in everyone’s interest that the system is not clogged up with more speculative appeals, while still providing pubs a more effective route to challenge unfair valuations than we have at present.”

British Sausage Week Winners Revealed!

British Sausage Week has revealed Britain's best bangers! The pork sausage elite, which sit across menus from breakfast to dinner, have been declared the nation’s ‘sausages of distinction’.

Taking gold in the nationwide competition, which drew hundreds of entries, were Frank Parker Butchers, Broad Oak Farm Sausage Company and Fairfax Meadow. They were awarded at a special ceremony in London hosted by British Sausage Week ambassador and renowned chef, Michel Roux Jr. Gold, silver and bronze awards were given across categories for both traditional and innovative pork sausages, as well as reflecting standard and premium tiers.

A ‘Handmade Thin Breakfast Sausage’ from Warwickshire-based Frank Parker Butchers topped the traditional standard category, with Broad Oak Farm Sausage Company from Essex taking gold in the traditional premium category with ‘Cumberland Sausage’. Using inspiration and flavours from abroad, leading catering

butcher Fairfax Meadow triumphed in the speciality premium category with a ‘Sicilian Fennel Traditional Style Sausage’.

Together, with all of the winners, their sausages appear on menus throughout the sector; from pubs and restaurants, hotels and leisure to contract catering.

Keith Fisher, butchery development manager for AHDB Pork and head judge, said: “With sausage pride running high, the competition to mark the 18th annual British Sausage Week was particularly fierce. Judges looked at the texture, appearance and cooking and eating quality of all entries, with only the very best pork sausages making it onto the 2015 roll of honour.

“Sausages remain a mainstay on menus, with quality, consistency and originality all key ingredients. Record levels of entry and innovation this year prove the sausage market is in no danger of standing still.

“It remains imaginative and forward-thinking, delivering a fantastic array of quality pork sausages to satisfy the country’s entire legion of sausage fans.”

Confidence remains relatively strong amongst the UK’s eating out operators, with nearly twothirds of those taking part in the latest Eating Out-Look survey saying that their food sales had increased year-on-year.

However, compared with last year, a smaller proportion of operators reported a growth in sales, with nearly a third saying they had experienced no real change in food sales over the past 12 months, a significant increase on the 18% of operators who said that this time last year.

The survey, conducted amongst a cross-section of foodservice operators by JRA [9 Sept-4 Oct] on behalf of Horizons, is designed to gauge operators’ impressions of how the market is performing and their expectations for future growth.

Looking ahead, over 70% of the operators, which included representatives from the restaurant, hotel, pub and bar, and contract catering sectors, were optimistic that food sales would rise over the next 12 months, while a quarter expected no real change in food sales in the future. This represents a significant fall on last year’s survey results where nearly 90% of operators

expected some growth in the forthcoming 12 months.

Operators reported less trading down and fewer meal deal purchases this year, compared with last year. Only 15% of those taking part thought consumers were still trading down to lower priced meals, compared with 22% who thought this 12 months ago. Likewise, 27% said consumers were choosing meal deals and promotional meals, compared with 34% who said they were in Autumn 2014.

One in five operators reported that they were no longer taking cost-cutting measures such as renegotiating supply contracts or re-engineering menus to save money. This suggests greater confidence in the market and a change on last year when a third of operators said they had reduced staff wages or instigated a wage freeze.

When it came to issues that might impact dishes in the future, two-thirds of operators thought the biggest influence would be the provision of gluten-free dishes, while 42% expect dairy-free and lactose intolerance to have an impact. Reducing sugar content and providing low carbohydrate dishes were also mentioned as likely to become important factors.

Guide To Storing, Caring For And Serving Cask Ale

CAMRA, the Campaign for Real Ale, launch the 6th edition of their definitive professional guide to cask ale, written by cask beer expert and author Patrick O’Neill.

Cellarmanship is an essential book for publicans, brewers and other professionals working in the drinks trade, outlining all you need to know about cellaring and serving real ale, with step-bystep instructions, concise information, illuminating anecdotes and – for this edition – new content on KeyCask, FastCask and other recent technologies.

Hospitality Technology

Cask Beer is outperforming the rest of the beer market and is now the most popular way to serve ale. But as the author highlights in his introduction, this growth can present its own issues when it comes to training barstaff, “Caring for cask-conditioned beer, a product now almost unique to Great Britain, requires some learnt skills and technique.”

The easy-to-follow textbook is essential reading for those that want to serve the best possible pint of cask-conditioned beer and is available to purchase from www.CAMRA.org.uk/shop

PLUSREZ Online Reservation Portal

WE HAVE spent many years developing Property Management systems. We are proud to announce our new online reservation portal’ PLUSREZ’ that is easy to use and tailor to the same look and feel as your own website.

Full Room details with pictures, full promotional details with pictures guest registration account with preferred rates.

Duchy Cash Systems DUCHY CASH Systems is a Southwest supplier of premium EPOS solutions. We work closely with our customers ensure they get the best solutions that help to run their business efficiently.

From taking a reservation, processing an order, managing tabs, receiving payment, to back office accounting and stock management - our modular solutions will be configured to your needs.

Save your business time and labour with a till system that works for you, and importantly, keeps working for you. Duchy Cash Systems provide unrivalled after sales support and servicing that you can rely on.

We are long standing dealers for ICRTouch

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

Payment gateway to take secure payments online when booking, all from as little as £20 per month.

Take advantage of online exposure by capturing Guest reservations taking their payment and confirming the booking by email.

For further information, Tel: 0844 770 9 771, email: sales@hotec.co.uk or visit www.hotec.co.uk.

Alternatively, see the advert on page 25.

EPOS software – a UK based software house that concentrate on cutting edge solutions for hospitality EPOS: • Online reservations for restaurants, • Online ordering for takeways, • Electronic menu display boards, • Waiter tablets for table ordering, • Kitchen video displays, • Cashless transactions/customer accounts • Customer loyalty We now offer an advanced, cloud based back office solution – TouchOffice Web. Your sales are uploaded almost instantly giving you fast access to sales data. And it works from anywhere you can browse the web on PC, tablet or phone, so you always know what’s going on. Detailed historical sales data is stored, providing easy reference at the click of a button.

Call 01208 80 80 90 or see the advert on this page.

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 page 23 for further details.

Hospitality Technology New Payment Technologies: What Should Small, Independent Hoteliers Invest In?

By Andrew Key, President of Europe at Elavon THE UK economic recovery is gathering momentum and one industry that’s particularly benefiting from the boom is the hotel sector. However, hoteliers are facing new challenges and particularly for smaller, independent hotels it can be daunting to know which new technologies and innovations they should invest in to remain competitive in the long term.

Here Andrew Key, President of Europe for Elavon, discusses how changing consumer behaviour is evolving the way we pay for goods and services, the new payment solutions worth investing in and the rise of affordable technology for all.

The rise of contactless payments According to data published by The UK Cards Association, spending on contactless cards in the UK has more than trebled over the last year to reach a record £2.32 billion in 2014.1 Contactless payment terminals, already well-established in the UK, have dramatically improved transaction times by allowing consumers to simply ‘tap and pay’ for their purchases.

For the hotel industry, contactless payments open up a range of new and exciting payment options. For example, guests could use their contactless card to enter their hotel room, pay for room service or even drinks from the mini bar. Contactless payments are popular with consumers because they make the payment process quicker, and the increase in the maximum contactless limit from £20 to £30 in October could further drive consumer take-up and usage.

Accepting multiple currencies According to our own research of the hotel industry, tourists visiting the UK spent 11% of their total trip expenditure on accommodation in 2014. With more and more international visitors looking to spend time in the UK, one easy way

U-Eat Limited - The Takeaway Experts

for hoteliers to keep them happy is to ensure they can pay in the currency of their choice.

Typically referred to as ‘Dynamic Currency Conversion’ (DCC), the service enables international visitors to choose whether they pay in the currency of the country they are visiting, or their home currency. Payment companies manage the entire conversion process, from working out the exchange rate to back-end reconciliation, settlement and funding.

DCC helps international visitors to know the exact cost of the goods or services they are buying, meaning no surprises when they return home. With each DCC transaction, hotel owners would also receive a rebate — which means that the more international business you do, the more you can earn.

Accessible, affordable technology Larger chains often have the luxury of being able to invest in a variety of technologies but for smaller, independent hotels this is typically not financially viable. However, emerging technologies such as the cloud, software advancements and apps are making it easier for hoteliers to enhance the booking experience as the technology is much more accessible and affordable.

For example, new tablet-based point of sale solutions are coming to market which utilise the technology of a portable device and the software of a payment terminal. This easy to use and affordable platform provides hoteliers with a more dynamic way to process payments and valuable insights to help analyse business performance.

Having a hand-held device provides staff with increased mobility and flexibility as they can access room bookings and process payments anytime, anywhere – removing the need for a stationary reception area. In addition, staff working in the hotel’s restaurant, lounge or spa area can also use this type of technology to improve the customer experience. For example staff working within a busy hotel restaurant can use the technology to communicate orders to the kitchen or bar area much more efficiently and reliably.

Reader enquiries - Tel: 0800 028 1662 or visit www.elavon.co.uk to the customer.

Mobile Phone Screen Shots:

We are The Takeaway Experts, please go to: www.u-eat.co.uk We’re so convinced you’ll love our services that you can have your first £1,000 of U-Eat orders processed free of charge. But hurry! Only the first 100 eligible takeaway businesses will be able to access this offer.

MOBILE SPEED ORDER PROCESSING Mobile Phones are used much more than websites to make purchases.

Make it easier for your customers to order food from you – more and more people prefer to order from their mobile phone instead of a website.

Order a takeaway with just two clicks: 1. Select the menu of your choice, preview the order, and then place the order.

2. The order is checked with the takeaway and the payment is processed.

3. Order confirmation with collection/delivery time is texted

The App displays your list of Favourites, restaurant and cost of meal excluding delivery charge.

Preview the order and see the menu items before you order; Debit and Credit card information is securely stored, so you don’t have to keep entering your card details.

U-EAT LIMITED © 2015 ALL RIGHTS RESERVED.

November 2015

Caterer, Licensee & Hotelier

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Caterer, Licensee & Hotelier

November 2015

Hospitality Technology

Offer Your Customers Mobile Phone Charging With Tank

• Charge Mobile Phones, Tablets & Cameras

• Each Tank System has Six Rechargeable Power Bank Units

• Charge two Phones at Once from Each power Bank

An Introduction to Hotel Technology International Ltd (HTI) and Cotell EMEA AT HTI we provide technology products and solutions specifically for the hospitality industry via a network of specialist solution partners in most countries around the world.

Our products and solutions include IP and analogue telephony, with the emphasis on design led guestroom telephone solutions from our Cotell and Vivo ranges.

We provide the Harmony range of media and connectivity solutions, including IP TV solutions, integrated WI-FI networks, in-room control devices/switches and the Aura Series of alarm clocks as well as many other technology products designed specifically for the hotel guest room.

Our mission is to provide our partners with latest designs to continually keep pace with the rapid changing technology trends. We source the very lat-

est products and concepts for the modern hotel to reflect the continually evolving world of emerging new technologies.

Our customers include some of the world's finest luxury hotels as well as many modern business class hotels.

We constantly re-evaluate our offerings using the following criteria: • Attractiveness • Functionality • Relevance • Efficiency • Cost effectiveness We always welcome new supply partners. For further enquiries please contact us: www.hotel-tech.net or www.cotell-international.com Tel: +44 (0) 203 405 1200 Email: sales@hotel-tech.net

Phone Charging Station with Video Advertising £549 ex VAT

The Tank Power Bank system is a phone charging system ideal for bars, restaurants, golf clubs, meeting rooms & hotels, in fact anywhere where your customers want to charge their smart phone or tablet.

Pager Call Systems Ltd 21 Babbage House, Northampton Science Park, Moulton Park Industrial Estate, Northampton, NN3 6LG

www.PagerCall.co.uk 0845 6444109 enquiries@pagercall.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

PAGER CALL Systems have introduced the UK’s first phone charging system with integrated video advertising screen.

The Power Station 2 incorporates 12 rechargeable wireless phone charging modules in a sleek charging rack.

The Power Station 2 can run full video along

with the facility to display images. Ideal for Bars & restaurants that want to offer mobile phone charging to their customers and use the video screen to promote events & menus the Power Station 2 is sure to be a popular choice for hospitality operators.

Contact Pager Call Systems on 0845 6444109 for more information.

RoomMaster Grows With Award Winning Hotel Group

The Hebasca Hotel Group has successfully integrated a third hotel to using NFS Technology Group’s specialist hotel management system to ensure total management capability of accommodation together with restaurant and leisure facilities.

The Hebasca Group, which compromises Tommy Jacks Beach Hotel, Hebasca and An’Mor in the heart of Bude is one of Cornwall’s newest hotel groups and already a category winner in The Sunday Times Ultimate 100 British Hotels.

The Hebasca Group introduced roomMaster initially to Tommy Jacks and Hebasca Hotels so that General Manager Bo Strohm could maintain overall management on online booking capabilities and ensure an efficient process is maintained at hotel level to deliver a great guest experience.

Says Bo: “As a newcomer to the Cornwall hotel scene, we know we are up against intense competition with soaring standards, innovations rising and different tastes to cater. It is up to us to ensure we offer the greatest guest experience, and this is right from booking stages, through to experiencing our facilities and the review of their stay.

“Here, roomMaster from NFS has been invaluable as a total solution provider to which we have come to rely. The multilevel functionality simplifies administration tasks so that we can run our hotels even more efficiently than before. roomMaster’s flexibility also allows us to integrate even more tasks into the software such as gift cards, allowing the technology to evolve with us as we grow, ultimately for the benefit of our guests.” roomMaster from NFS is a fully integrated property management software for hotels from ten to more than 1,000 rooms. It easily and seamlessly handles reservations, sales ledger, point of sale, gift cards, sales and marketing functionality and the ability to make better rate decisions through dynamic yield management.

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

For maximum efficiency, reservations from booking sites and from the hotels own website are automatically captured

by Navarino/SynXis and imported directly into the hotels’ roomMaster reservation system, eliminating the need to manually re-key reservation emails and faxes.

For more information on roomMaster or further details on NFS Technology Group, please visit roommasterpms.co.uk

Hospitality Technology

November 2015

Caterer, Licensee & Hotelier

Stuart Grant from Go Do World Discusses the World of Mobile Apps for Hospitality Businesses BIG COMPANIES within the hospitality arena, from Starbucks to Nando’s, hotels to events have all launched their own Mobile Apps.

When smaller companies launch an app, it aligns them with bigger companies in a customers mind. Google and Apple, two of the biggest companies in the world, want to grow this platform, so mobile apps are only going to see huge investment and growth, and give so much more than a website, or print.

Stuart Grant a former radio presenter and DJ, created Go Do World to assist businesses in the race for the mobile space. “Customers check their phones every six minutes, and 95 per cent of people are never more than 3 feet away from their phone,” says Stuart Grant. “The functionality of an app is unprecedented. Increase loyalty, see more engagement on Social Media and make it simple for customers to access information” Go Do World have made a number of apps for hospitality businesses including high end hotels, bars, restaurants and

events. Stuart and his team created two apps for Jimmy Doherty from BBC Two’s Jimmy’s Farm; “We have made two apps for Jimmy.

One for the Farm itself, which gives information about the venue, loyalty cards for the restaurant, and lots more. We also developed an app for Jimmy’s Festival. Push notifications are one of the most powerful tools of a mobile app, and they see a 97 per cent open and read rate - which is just not possible on any other platform. Jimmy’s Festival used the push notifications to make announcements about stage times, appearances and events all the way across the weekend.”

For more information contact Go Do World at www.godoworld.com or via info@godoworld.com and quote CLH for an exclusive deal of £899 an app for CLH readers.

The Holidays Are Coming – So Why Not Drop Prices?

JOHN JONES is Commercial Director of Welcome Systems Ltd, the experts in affordable online booking systems for independent hotels, B&Bs and guesthouses, and which are perfectly designed for use with smartphones, tablets and PCs. With half-term just over and the Christmas and New Year holiday season fast approaching, is it time for your hotel to drop accommodation prices during one of the busiest times of the year?

If this doesn’t sound like an attractive proposition, bear with me a moment and consider the very public arguments currently involving parents, schools and policy-makers over taking children on holiday in term-time to save money.

Strict rules on term-time absences came into force in September 2013 and since then the number of fines has trebled, with 50,414 penalty notices being issued over 2012-13

alone - an increase of 173 per cent over the academic year.

There is undoubtedly a growing resentment of peak season holidays costs amongst parents. Travelzoo has been campaigning since 2013 against what it describes as ‘the Parent Trap,’ with a focus on overseas flight taxes, inflexible school-holidays and hoteliers for taking advantage of seasonal demand.

This represents a tremendous opportunity for UK hoteliers to offer a better deal that will also help them address annual peaks and troughs in demand by bolstering their reputation for fairness and a genuine desire to welcome guests allyear round.

Whatever your view, hoteliers can take advantage of getting involved in the debate and show their willingness to work with families with children to find better solutions to pricing and availability, building loyalty and repeat custom in the process.

Visit www.welcome-systems.uk, or call 0845 4582121, for a FREE one-month trial of our latest affordable online booking systems.

New - Easy to use online booking functionality for you all your rooms • Payment gateway integrated to take payment online.

• Room Details with Pictures and Prices • Promotional Offers with Pictures and Prices • Guest Account registration and preferred rates • Back Office to upload Rates and availability integration to our PMS. • Customised Email confirmations • Complete functionality from as little as £20 per month all included!

0844 770 9 771 sales@hotec.co.uk | www.hotec.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

25

Design and Refit Clark Electrical Industries Ltd CLARK ELECTRICAL Industries have been established since 1952 and are specialists in assisting the Hospitality Industry achieve Electrical Health and Safety Compliance and ensure continuous service through a 24hr breakdown facility and a wide and varied range of services.

Their extensive customer portfolio of restaurants, hotels and nightclubs have all benefitted from Clark Electrical Industries’ fast and professional service. From test and inspection services including Portable Appliances, EICR, Fire Alarms and Emergency Lighting, 24hr Breakdown service through to installation, refit and remedial works, you can rest assured that every element of your electrical

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

Goldmine or Liability?

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

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

requirements will be expertly and efficiently handled.

Clark Electrical Industries also have a fully functioning workshop which offers rewind, refurbishment and sale of electric motors / pumps / gear boxes and control gear including installation and vehicles equipped for on-site repair facilities. Full technical back-up and a 24hr electrical emergency department offers you complete peace of mind that if you are working, so are we.

Clark Electrical Industries hold NICEIC, AEMT, SAFEContractor and CHAS accreditations as well as full commercial insurance up to £10 million pounds.

For a free quotation, simply call 020 7474 7404 or visit www.ceiltd.co.uk

Caterer, Licensee & Hotelier

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

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

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

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

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

November 2015

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

020 7474 7404 24HR EMERGENCY SERVICE

Electrical Specialists For The Hospitality Industry Full Electrical Compliance Testing Service EICR (Fixed Wiring), Portable Appliances, Emergency Lighting, Fire Alarm & Installation.

Electrical Installation Full installation, Re-fits, EICR Remedial works and minor electrical installations carried out. All quotations Free of Charge Pumps & Motors Fully functioning workshop for motor and pump servicing / overhauls Clients include: Caprice Holdings Ltd, Birley Group, Soho House Group, Corbin & King, Mark Hix Restaurants, Maxwells Restaurants, Corrigan’s Restaurants, Crussh Juice Bars

www.ceiltd.co.uk

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Design and Refit January Furniture Show 2016 – New Designs and Innovations Galore THE JANUARY Furniture Show (24-27 January NEC Birmingham), returns in 2016 with more as the catchword. There will be more space, more exhibitors, more feature areas and more opportunity to see and buy the best new designs and innovations available from the best manufacturers and suppliers of furniture and furnishings from the UK and abroad.

The 2016 Show will be 25% bigger than in 2015, expanding from 3 halls to 5 with in excess of 450 exhibitors. New feature areas include dedicated showcases for flooring, fabric, lighting, gifts and accessories. Also increased is the number of bed manufacturers and suppliers who are exhibiting in Hall 5 with an NBF (National Bed Federation) sponsored coffee and cake cafe. As well an A list of exhibitors from the UK, there will be dedicated areas for international groups from Poland, Romania and Malaysia and some of the biggest and best names from Italy, Germany, Belgium, Portugal, Denmark and France.

Furniture remains at the core of the Show and there will be upholstery from Duresta, Parker Knoll, Collins & Hayes, Buoyant and Whitemeadow among many others. Cabinet exhibitors include Ercol, Mark Webster Designs, Baker, Bentley Designs, Furniture Origins and W&G to name just a few.

New bed exhibitors in Hall 5 include

Bodyease, Highgate and Kaydian. They are joining Sweet Dreams, Vogue, Breasley and Birlea who are already signed up to exhibit. With beds and mattresses on show from rustic to sleek modern and including foam, sprung, memory, motion, upholstered, ottoman and metal framed it will be impossible not to find the right style, size and quantity.

The Show will be filled with the latest trends in furniture and furnishings. Texture combinations are all the rage and wood combined with marble, stone, metal, glass and leather on show. Fabrics for upholstery, beds and soft furnishings are heavily influenced by the current trend for everything 70s, so there will be lots of geometrics in bright colours, fringing and wild florals. Exhibitors of furnishing accessories and lighting will emphasise the current furnishing trends. Dar Lighting, Gallery Direct, Libra, Stone The Crows, Mindy Brownes and Pacific Lifestyle are all bringing new collections which highlight the in vogue interior décor fashions - everything from hard edged industrial to countrified Scottish gentry and taking in the clashing and vibrant 70s along the way.

The January Furniture Show is now the most comprehensive interiors trade show in the UK calendar and is a one-stop shop for buyers, designers and specifiers from every sphere of interiors and interior décor supply. To see who’s exhibiting and to register your attendance go to: www.januaryfurnitureshow.com

Appliances Of Science: Catering Equipment Manufacturers Unveil Latest Technologies COMPACT EQUIPMENT for smaller kitchens, theatre cooking, lower heat emissions, faster prep and energy saving: these were all prominent themes at the CESA Heavy Equipment Forum 2015. In this period of massive product development, the Forum was used as a sounding board for novel concepts as well as the UK launchpad for several new technologies – ranging from a compact, super-fast combi microwave aimed at coffee shops, to an ozone-based food waste system that reduces water consumption.

“Today is all about increasing knowledge, product training and better communications,” said Simon Frost, chair of CESA, as he opened the Forum. “These are vital elements in helping the catering equipment supply chain serve its customers, and meet their challenges, more effectively.”

This was the second annual Heavy Equipment Forum; organised by CESA, it is supported CEDA, ENSE and Cedabond. It gave representatives from over twenty different organisations, including distributors, dealers and kitchen design houses, the opportunity to see and discuss the latest equipment from fifteen of the catering equipment industry’s leading manufacturers and importers.

Delegates were full of praise for the Forum. “It helps us provide the best possible advice to our clients,” said Darren Sanden, technical director of Aggora. “It’s been very informative, with a wide range of equipment on show.”

Awards for Heavy Duty…

At the end of an intense day the Forum’s gala dinner, attended by over 100 delegates and supporting companies, hosted the Heavy Equipment Awards. The Distributor of the Year, which celebrates the company that has done most to deliver customer satisfaction, went to Lockhart Catering Equipment, for whom sales controller Ian Parsons collected the award. The Outstanding Sales Initiative of the Year, for a company whose marketing initiative increases sales most successfully, went to CES Limited, with Lisa and Lewis Johnston accepting the award. Meanwhile, in a double celebration for Lockhart, the hotly contested Heavy Duty Catering Equipment Salesperson of the Year went to Graham Knott.

The Forum’s fifteen equipment companies showed a thought-provoking and eclectic mix of new and established lines. Here are some of the highlights: Falcon Foodservice Equipment focused on its new F900 Series. Good looking and practical, it is designed for theatre kitchens and uses a specially developed linking system to provide almost seamless joins between different cooking modules – giving the benefits of a single top and a very competitive price.

Victor Manufacturing’s equipment is designed to ‘keep hot food hot and cold food cold.’ A £1.5million investment programme over the last two years has given the manufacturer the ability to produce significantly more equipment. It also enables them to hold more stock and reduce manufacturing lead time. The Forum product focus was a new table top addition to their Sovereign range of heated drawers, designed for a major high-street chain, it is a compact unit developed to speed up ‘food on the go’ service from the smallest possible footprint.

The ECO Design Directive’s energy labelling is a huge project for all refrigeration manufacturers, says Gram, with models due to be tested by July 2016. The company is planning several new product launches over the next few months and years, making use of its Superior Generation 5 technology. Gram also announced it would be on CESABIM by the

end of 2015.

Jestic was another company pushing the small is beautiful concept, with products like the Zumex Soul juicer, which is sleek, compact and fast. Another initiative was helping operators control food costs by using technology to partly or completely cook overnight and extend the time that cooked products can be held. This means that only the amount of food needed for a particular period has to be made ready for serving. The Henny Penny SmartHold cabinet achieves this using a ‘controlled vapour environment’ that balances moisture and dry heat.

Williams is developing a wide range of products in advance of the Eco Design Directive energy labelling, with new designs due to be unveiled in the coming months. They will include hydrocarbon versions of the company’s popular Grab and Go Multideck merchandisers. Meanwhile the company has recently launched an off-the-shelf coldroom range and a choice of freezer counters with drawers, the latter offering competitively priced alternatives to the variable temperature drawers on the market.

Rational has recently launched several options for its SelfCookingCenter 5 Senses combi steamer, including a smoker unit, a sous vide feature and an integrated fat tray.

For event caterers there’s a new mobile stand and the options to power a six-grid combi with either single phase or LPG. ClubRational is the company’s online resource for chefs and has over 80,000 members worldwide.

Electrolux was another company talking about front of house cooking with its Libero mobile cooking centre, which uses induction and is odourless and self-venting. Meanwhile the brand’s HSG Panini grill is super-fast, heating a range of sandwich-type snacks in anything from 30 to 90 seconds.

Another product aimed at cafes is a new glasswasher.

First Choice focused its presentations on its Enviropure food waste decomposition systems. Designed to turn food waste, including bones, into safe grey water in 24 hours or less, they are hugely popular in the USA. The American manufacturer is now responding to its UK customers’ space issues by developing systems with a smaller footprint. A new ozone system is also available, which is designed to reduce water consumption during the decomposition process.

Manitowoc also had a Forum launch – the Merrychef e2s combi microwave. Designed for the food to go market, it’s a compact unit that fits the front of house counter. Easy to use and easy to clean, it is twenty times quicker than a conventional oven and can cook a toastie in just 55 seconds. The company also showed the latest Garland induction modules, including a griddle and a bratt pan.

RH Hall was pushing its Smeg range of convection ovens.

The latest model is the ALFA45UK, which features a sideopening door with electronic button opening. It’s based on the best-selling ALFA43UK, which has a drop down door.

Meanwhile the ALFA150 has a refractory stone lining, perfect for cooking pizzas. It’s ideal for front of house, as the stone heats up to an attractive orange glow.

Hubbard Systems markets the Scotsman range of ice makers and used the Forum to promote the different types of ice now available to operators – from upmarket gourmet cubes for posh G&Ts to dice cubes for soft drinks in QSRs to ice nuggets for bottomless drinks service. The company also pushed Scotsman’s new ‘Superdice’ – a hybrid that combines the good looks of the gourmet cube, for ice presentation, with a softer structure that’s kinder on blender blades.

For details of the 2016 Heavy Equipment Forum, contact CESA. CESA also runs an annual Light Equipment and Tableware Forum. The next one will be at Whittlebury Hall on Tuesday 12 and Wednesday 13 April 2016. For information contact CESA. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 170 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk

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.

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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 page 17.

We operate mainly out of Vietnam and Indonesia and Malaysia.

External Wall Insulation Will Save 40% on Your Heating Costs EXTERNAL WALL Insulation will save 40% on your heating costs.

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

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

Not to be confused with “coloured ren-

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 posi-

der”. EWI, at this level of installation, is completely unique. It will put up to 6% additional value upon your property, primarily from its uprated u-value, but also from its ability to halt structural decay and the provision of a truly healthy environment.

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

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

tion. 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

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

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Trade Outdoors Whatever the Weather FREE REMOTE CONTROL

SOLUX UK is the leading national supplier and installer of canopies, sun awnings and security shutters to the pub and hospitality trade – putting customer service and quality first.

We offer a variety of made to measure options in a wide choice of colours and finishes – all with remote controlled operation at the touch of a button.

Usually installed in one day by a fully

trained member of our own fitting and service team.

Sun Awnings • Enjoy the outdoors whatever the weather • Add more covers to your catering and bar operation • Auto wind sensors available • Made to measure • Heater and lighting options • Large range of fabrics, styles and colours • Protect your carpets, curtains and furniture from fading Security shutters also available.

Call FREE today: 0800 458 0479 www.soluxuk.com Part of the Rolux UK group

Temporary Catering Facilities During Refurbishment MOBILE KITCHENS Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

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 individual units in their own right – Production

Transformation Tubes In the leisure industry it is important to create the right atmosphere as this leads to increased revenue per guest/visitor. Lighting plays an important part in helping achieve an improved environment.

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

Creating The Light Effect

Filter sleeves for fluorescent tubes convert standard tubes into a rainbow of colours. The cost effective way to create the ideal environment, be it for decorative or protective purposes.

Colorrap filter sleeves are manufactured to fit T5, T8, or T12 sizes.

T5 are 300mm and 600mm lengths while T8 & T12 are available in either 600mm or 900mm lengths.

Now stocked in 20 colours plus clear ultra violet filter. Others to special order.

A prompt efficient service is our standard not our objective.

Transformation Tubes 118 Winkworth Road, Banstead, Surrey SM7 2QR Tel: 01737 373483 Fax: 01737 370590 Web: www.transformationtubes.co.uk

At Transformation Tubes we have for the last 25 years been helping many establishments to do just that, by breathing new life into tired fluores-

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 Please quote CLH182 when responding. cent lighting or by softening the harsh glare produced by modern LEDs. Our range of filter sleeves and gels offers a vast selection of colour options all of which help to improve the image of your establishment. This inexpensive way of updating/improving your lighting also allows you to theme certain events, for example use our green filters to create the ideal “St Patricks Day” evening, the oranges for Halloween and the reds for Christmas the possibilities are endless.

Transformation Tubes gels are available as preformed T4,T5, T8 and T12 sleeves or in sheet form.

For information please call 01737 373483 or visit www.transformationtubes.co.uk.

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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 reproduction - 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

Home Front Playgrounds NOW IS the time to start planning for any new outdoor play areas. If you have the space and are keen to attract the high value spending of family groups this is one sure way of attracting that market.

It needn’t cost the earth either; companies such as Home Front Playgrounds can install an impressive outdoor play area for around £3000 - £5000, although you can spend more or less than this sum.

Its important to get the planning right. Is the area large enough to include the all-important safety margins? Will parents be able to watch their children while enjoying a drink or meal? Is there any risk from traffic – roads or the carpark? Will it be possible to

expand the area in the future as demand grows ? Will you need planning permission for the installation?

And we would strongly recommend that you choose equipment which complies with commercial playground standards (EN1176). Not only is back-garden equipment not strong enough to cope with lots of kids but the operator could find himself liable in the event of an accident.

There’s no doubt that a new outdoor playground can add the wow factor to a garden, and make your location a destination of choice for families going out for a drink or meal. It can also give your site a real competitive advantage in this crowded market. But don’t delay – now is the time to start planning for the Spring.

Reader enquiries - Tel: 0843 643 2373 or email: info@home-front.co.uk

www.dealers-uk.com 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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Retain Credit & Debit Cards and Be PCI Compliant While Increasing Profits

New arrivals ready for immediate delivery

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

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

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

Trago2Business TRAGO2BUSINESS, the contracts division of Trago Mills, services the South West. It is specifically tailored to give our business customers a more personal service and excellent value for money.

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

Taking The Wobble Out Of Wood – And Bringing Stability To British Pubs Carlick Contract Furniture Launches the World’s First Wooden, Self-Stabilising Table with FLAT® Inside

UK-based FLAT Technologies Ltd and Carlick Contract Furniture Ltd are pleased to announce the launch – and inaugural installations – of the world’s first wooden, self-stabilising table base with alignment technology: the ‘Wellington’. Utilising FLAT’s award-winning technology, located in the table base, the Wellington doesn’t wobble on uneven surfaces and it allows users to perfectly align multiple table tops. The table provides a solution to two major problems that pubs, bars and restaurants worldwide all suffer – table stability and alignment.

The launch of the new table bases has made an immediate impact. One of the UK’s largest pub chains has recently had the technology installed at a number of locations, with more planned.

Patrons at these establishments can expect to not have their drinks spill due to wobbly tables, meaning the chain benefits from improved customer satisfaction and their staff no longer have to waste time propping up tables with unsightly beer mats or dealing with related customer complaints.

FLAT has been selling their self-stabilising cast iron, stainless steel and aluminium table bases worldwide, providing a unique alternative to regular wobbly tables. Their collaboration with Carlick has resulted in their technology being integrated into wooden table bases for the first time bringing traditional base design and 21st century technology together.

The launch of Carlick’s Wellington table base has been equally as ground-breaking for FLAT. “Working with Carlick has opened up a host of new opportunities for both companies. Wooden table bases suffer from

the same issues as their metal counterparts; they wobble,” said Mike Drake, Managing Director at FLAT. “We have been able to integrate our solution into other manufacturers’ base styles and materials via a licencing agreement. This adds tremendous value to our partners’ products and provides a tried and tested solution for their customers.”

Carlick were able to integrate FLAT’s technology into their wooden table base by working closely with FLAT’s engineering team. Ozcan Ozagir, Chief Operating Officer at FLAT, explained: “We provided Carlick with a patented clip called a PUK (Patented Undercarriage Key), which is fixed underneath the table base. The PAD (FLAT’s stabilising technology) then easily connects with the PUK and stays secure. The process was very straight forward and demonstrates that FLAT can be retrofitted into some types of wooden table bases.”

Carlick’s self-stabilising table base is available in both dining and poseur heights. Bases can be made in different sizes and customers can even have their own custom design to suit their needs and style. Initial interest has come from the pub industry but the company is also receiving interest from restaurants and other eateries with uneven floors.

To enquire about having Carlick’s self-stabilising table in your business contact Simon Brennan on +44 (0)844 811 2330 or see www.carlickcontractfurniture.co.uk/product/ wellington-base/.

Manufacturers interested in integrating FLAT technology into their table base designs should contact Andy O’Donnell on +44 (0)844 247 9411 or via www.flattech.com.

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 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.

The service is backed by full field support and a team of professional in-house buyers whose expertise and buying power can obtain the highest quality goods at the lowest cost possible. We have developed an exclusive new contract range only available to our business customers which meets exacting contract quality standards but at affordable prices.

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

We have 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

Lakeland Paints ODOURLESS PAINTS from Lakeland Paints – ideal for pubs, restaurants, hospitals, clinics & other premises where paint smells cannot be tolerated.

Free of all solvents, VOCs & smells – clean-up with water.

With 180 colours in all the finishes you will ever need, Lakeland has been used by many organizations and Local Authorities where the smell of paint would cause problems - like food processing & storage, supermarkets, schools etc.

No down-time, no need to close wards or

Portway Commercial

PORTWAY COMMERCIAL is a fresh thinking supplier of quality catering equipment and refrigeration to the commercial environment.

Also specialising in laundry systems we really can cover all bases for the commercial business sector.

In a highly competitive market Portway Commercial constantly evolves. We realise that our business can only flourish by understanding our customers business and providing them with the tools that meet their needs. We are always on the lookout for new

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Caterer, Licensee & Hotelier

rooms – no need to vacate the premises at any time.

Example – Bristol Cancer Health Hospital – the inpatients were wheeled in the beds down to the end of the ward – painting completed within the day - then wheeled back & the remaining part of the ward completed, with no need to interrupt services or vacate the ward at any time.

Established 26 years, here are a few more clients you may have heard of: Duchy of Cornwall, Google, Scottish Parliament Building, British Museum, Westminster Abbey, South West Trains, Heathrow T4, UK 2012 Olympic Village.

Customer comments – Outstanding, H.O. Interior designer - Decorator is so impressed, J.S – A joy to use, R.S - I am a decorator using your excellent products, D.B. – Unbelievable superior quality, C.H. For further information, visit www.lakelandpaints.co.uk or call 01524 852371. products & manufacturers to ensure we are at the forefront of the market.

In a world where energy costs are constantly on the up we source the most efficient products possible, we can provide chest freezers, gastronorm refrigeration and cooking equipment that are kinder to your pocket and the planet.

Brands like Foster, Lec, Vestfrost & Samsung can all boast outstanding products with amazingly low running costs, they handle the design; we make sure you get the right product.

Portway Commercial has a 60,000 square foot warehouse a 25 year trading history and a long line of satisfied customers.

Contact us for any further details and also to see how we can help your business. www.portwaycommercial.co.uk Sales@portwaycommercial.co.uk General Enquiries: 0800 328 5567

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

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Rosstweed

TRADITIONAL TIMELESS tweed plaids and herringbones in colours that reflect the natural hues and shades of the dramatic countryside around us.

Plaids and herringbones tweeds work well in interior schemes where the impression of quality, comfort and warmth needs to be projected.

Picture your guests, relaxing in their high backed tweed

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

armchair, feet gently resting on the matching footstool, the flickering glow of the log fire reflected in the ice slowly melting in their Balvenie. Only Tweed will do it.

If your interior schemes, curtains, cushions or furniture needs to project quality, warmth and comfort then pure wool tweeds are the answer. Our Northumbrian Tweed has been designed to mirror the wild beauty of the Northumbrian landscape around us. Utilising the natural shades and hues found on the heather clad hills, broad leaf valleys or endless Bamburgh coastline.

Your choice. Is it Harris Tweed or Northumbrian Tweed? Both ranges are hard wearing, flame retardant and suitable for curtains, cushions, throws and especially covering furniture. For more information or samples www.rosstweed.com 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.

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

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Britain’s Leading Trailer Firm is Thinking Outside the Box with Business Inabox

We are very excited to introduce our newest range of trailers – Business Inabox. With recent trends in the ‘pop up’ market, Ifor Williams Business Inabox takes mobile retail to a new level.

For over 50 years, people have put their trust in our trailers.

As specialists in trailer design and engineering we have continued to set the standard both in the UK and worldwide. We are an independent company who put customers’ needs at the forefront of our research and design.

When it comes to Business Inabox the possibilities are endless. We can make your creative vision a successful business reality. We can purpose build your trailer to suit your needs.

Whether your business is retail, offers a service or you’re looking for an exhibition unit, our designers and highly skilled engineers can create a bespoke

trailer that will set your business apart from your competitors.

From mobile cake shops, microbrewery, licensed bars to a fully functional high spec Catering trailer, anything is possible.

Why wait for your customers to come to you, with a Business Inabox you can take your business directly to them.

Our dedicated and ongoing investment in new technologies and materials ensures that our products continue to exceed expectations. We know that quality, strength, value and ease of maintenance are of vital importance to you. That’s why we have made them the driving force behind everything we do. With a low rate of depreciation, buying an Ifor Williams Trailer is guaranteed to be a worthwhile investment.

Our success is built on delivering the very best – Business Inabox is built for yours.

Contact details – 01490 412527, email: sales@iwt.co.uk or visit www.iwt.co.uk

Pro Auction Valuers & Auctioneers

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

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

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

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

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

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

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

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

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

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

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

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

IFOR WILLIAMS TRAILERS - Britain’s leading trailer manufacturer

BUSINESS INABOX Versatility, Adaptability, Flexibility Catering Trailers, Retail Units, Mobile Workshops, Exhibition Units.

Over 50 years’ experience.

Individually designed with you and your business in mind.

The only limitation is your imagination!

01490 412527 sales@iwt.co.uk www.iwt.co.uk

ANDREW GREENWOOD BUSINESS TRANSFER AGENT DAYTIME FISH & CHIPS TAKE AWAY & LIC. RESTAURANT, JUST OFF MULTIPLE THORO’FARE, OUTSKIRTS OF SOUTHAMPTON. Retirement sale – same hands 29 yrs. Eye-catching take away with 5-pan range. Adj. restaurant seats 56. T/O £4,000 p.w. (80% take away). Accts avail. Scope for eve and Sunday opening. Available FREEHOLD with 2 dble bed flat above - £380,000, OR, as a lock-up with a new lease, at £12,000 p.a.x. – £89,500 + S.A.V. (Ref. C.3617) LOCK-UP CONTINENTAL STYLE CAFÉ/BAR & RESTAURANT WITH FULL ON-LIC, PROM MAIN RD POSN, IN MULTIPLE CITY CENTRE, HAMPSHIRE. Attractively furnished grnd flr bar & restaurant seats 50 and 1st flr dining/functions rm seats 50. Well equipped catering kitchen. Same hands 15 yrs. Mediterranean style menu. Current average T/O £8,000 p.w. GP 70%. Recorded T/O approx. £414,000 (ex VAT) for y/e March 2015. Currently closed at 10.00 pm, offering scope for later eve opening. 10 yr lease from March 2015 at current rental of £25,000 p.a.x. - £165,000 + S.A.V. (Ref. C.3579) MARQUEE HIRE BUSINESS FOR SALE, SOUTHERN ENGLAND. Offering a bespoke service for weddings, parties & corporate events, operating from an accessible 7,000 sq.ft. Warehouse with adjacent furnished office. Extensive inventory valued at approx. £400,000. Run under occasional supervision of Vendor with fully staffed sales office & marquee erection team. Accts record T/O of £544,247 (ex VAT) y/e 31 Dec 2014 – 50% corporate customers. Premises leased at current rental of £24,000 p.a.x. - £495,000 to include inventory, handover period/intro to trade given. (Ref.M.3594) 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)

www.andrewgreenwood.com

• Patio & large car park

£465,000 FREEHOLD

• Catering kitchen • 3 bedrooms

£450,000 FREEHOLD

TUNBRIDGE WELLS

HURSTPIERPOINT

• Two bars

• Wet led pub

• Trade patios, car park

• Commercial kitchen

• Main bar

• Large trade kitchen

• Beer garden

• 3 letting bedrooms

• Manager’s flat

REDUCED TO £59,950 LEASEHOLD

SANDHURST KENT

• 3 bedrooms

£57,500 LEASEHOLD

HASTINGS

• Bistro bar

• Free of Tie village pub

• Games annexe

• Function room

• Car park

• Pavement Licence

• Catering kitchen

• Large garden & patio • 3 bedrooms

£49,950 FREE OF TIE LEASE

• 3 bedrooms

£49,500 FREE OF TIE LEASE

HENFIELD

NR TONBRIDGE

• Public house

• Well presented

• 38 cover restaurant

• Village pub

• Trade garden, play equip

• Small restaurant

• Good car park • 2 bedrooms

£45,000 FREE OF TIE LEASE

TENTERDEN 01580 766522

• Trade patio

• 3 bedrooms

REDUCED TO £29,950 LEASEHOLD

BRIGHTON 01273 565621

www.pubsales.co.uk

Martin McConnell said, "This delightful inn is offered for sale on an extremely desirable NEW 10 YEAR ‘FREE OF TIE’ lease."

This imposing pub features a delightful Public Bar (circa

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 37 for details.

THE WEST COUNTRY SPECIALISTS NE W

• Car Park

25), a Dining Room (circa 30+ covers) and a Pool Room/Lounge Area (circa 25+). There is also an equipped Commercial Catering Kitchen and the family accommodation briefly comprises: 5 bedrooms, office and 2 shower rooms. There is also a Beer Garden and Patrons car park for circa 10 cars.

Price: £10,000. Tenure: NEW Free of Tie Lease. Rent: £20,000 per annum. Turnover: Advised current sales circa £2,000 (incl. VAT) per week.Trade Split: 100% wet sales.

Landlord: Private.

Contact the agent, Guy Simmonds, on 01332 865112

PENZANCE, CORNWALL

EXETER, DEVON

CORNWALL

Quirky Licensed Cafe & Bistro Predominantly Daytime Only Opening Bar (16+), 2 Dining Areas (36), Lounge Rear Courtyard Al Fresco Seating (28) Move In and Start Trading!

Thriving Well Regarded Restaurant City Centre Trading Location Restaurant Area for 50 Customers 3 Bed Private Accommodation First Time on Market for 25 Years Excellent Profit Levels

Detached Village Inn Bar (30+), Restaurant Area (30), Games Rm 3 Well Appointed En-Suite Letting Rooms Owners Accom, Trade Garden & Car Park Currently 90% Wet. FREE OF TIE

LH £79,950

2030

LH £125,000

2029

LH £20,000

4550L

SOUTH DEVON

LOOE, CORNWALL

TEIGNMOUTH, SOUTH DEVON

Detached Country Hotel & Restaurant Bar (18), 2 Restaurants (74) 14 En-Suite Letting Bedrooms 3 Bed Private Acc & Sep Cottage Gardens, Car Parks & Paddock Area

Quality Award Winning Restaurant Sought After Cornish Fishing Port Intimate Main Restaurant (28) Separate Bar/Pre Dinner Drinks Area (10) Trading Only 2 Evenings a Week

Thriving Well Regarded Restaurant Garden Terrace Dining Area (24) 2 Restaurant Areas 40+ Self-Contained 3 Bed Owners Accom Rare Opportunity

FH £775,000

5980

LH £35,000

1949

LH £69,950

2026

NE W

• Skittle alley

LEADING NATIONAL Licensed Property Agents Guy Simmonds have been instructed to sell the substantial and traditional early 16th Century Inn the Boars Head; situated in the sought after location of Bishops Stortford.

NE W

• 100+ covers

• 3 bedrooms

• 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

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:

NE W

NR ARUNDEL

• Public house

• Large trade garden

DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses.

NE W

NR CANTERBURY

The Hospitality Business Mentor from The Bowden Group

The Boars Head, Bishops Stortford, Hertfordshire on the Market

romsey (01794) 522228

• Bar and restaurant

Property and Professional

SOMERSET

NR TAVISTOCK, DEVON

TOPSHAM, DEVON

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

Detached Country Hotel & Restaurant Bar, Restaurant & Lounge Areas (76) 7 En-Suite Letting Bedrooms 1 Bedroom Owners Bungalow Garden, Terrace & Car Parking Internal Viewing Essential

Easy to Run Daytime Cafe Sought After Estuary Town Dining Area for 20 Customers Enclosed Rear Garden Impressive Levels of Trade & Profit

FH £695,000

LH £99,500

3831

THINKING OF SELLING? CALL FOR A FREE VALUATION

5963L

LH £97,500

1961A

01392 201262 www.stonesmith.co.uk

Property and Professional

November 2015

Caterer, Licensee & Hotelier

Kevin Ayton Adds His Experience To GA Select MD GRAHAM Allman states that Kevin will be building on the established contacts and opportunities, and will be enjoying expanding the geographical coverage immensely.

Introducing our services to businesses with an open mind, my aim is to provide an enthusiastic match making service between potential vendors and potential purchasers.

Managing the expectations of both parties is what we do best and our experience underpins that, we value and market businesses exploring all the potential options for our bank of GA Select clients keen to invest.

Our professional targeted marketing brings your business to the attention of those who would be most interested in

PXL Insurance Yorkshire PXL INSURANCE Yorkshire are an independent commercial insurance brokerage based in Thirsk, North Yorkshire, with over 15 years' experience in the insurance industry. Using a broker gives you better options for your insurance and we have access to ever changing competitive markets, so we can ensure we only offer you the best deals to suit your business.

We are specialists in the hospitality industry (including hotels, guest houses, public houses and restaurants) and we are the Federation of Licensed Victuallers Association's (FLVA's) recommended insurance broker.

The cover can include the following: • Buildings and Contents - cover for commercial property and/or the contents of

Are You Focused?

35 years ago, I stood on Lambeth Bridge & threw my briefcase in the Thames saying 'never again will I work conventionally. At the time I was MD of 3 companies, part of a large group, but I couldn't stand the politics. That was on a Thursday, the following day I went to my 3 offices & said goodbye to all my staff & put my car keys in the postbox of

the opportunities on offer.

Are you exploring the options for selling your business as either a tenancy, leasehold or freehold?

Has your business been on the market for some time without moving?

Talk to us, we will help you accurately value it, market it and sell it.

Lincolnshire, Rutland, Cambridgeshire, Norfolk and Suffolk are wonderful hot beds of opportunity, we would welcome the chance to further explore possibilities within these counties. We would appreciate the prospect of arranging a conversation with you about the value of your business and the transfer opportunities available.

We cost nothing to talk to, well, maybe a cup of coffee!

Tel: 01530 41 41 40, Fax: 01530 41 41 10 Email: info@ga-select.com, www.ga-select.com that property including glass & signs, machinery, stock, computer equipment, office equipment etc.

• Employers' liability - cover against your liability for injuries to employees at work. This is a legal requirement for employers • Public and products liability - covers injury or damage to others resulting from negligent business activities • Business interruption - protection for your reduction in income following serious loss or damage • Money - cover for cash held on the premises or by an authorised employee • Goods in transit - cover for theft and accidental damage to goods whilst in transit • Computers - specialist cover available for breakdown, loss of data and increased costs Don't forget to ask one of our senior account executives about OUR CUSTOMER LOYALTY SCHEME which will keep the price you pay the same for the next 3 years.

Call us now for a quote on 01845 525747.

the group head office & caught the train home.

The following day I went to Italy for 2 weeks & on the first day back, I saw a Midland Bank Manager, told him what I'd done & he said "despite the fact you're young, you've had a lot of experience in running companies, I think you can help some of my customers".

So for 35 years, I've been helping companies & it took me years to work out the 1 reason why a business makes money is the same reason why a business makes money: FOCUS. Focus just on your skill, you'll never make money. Focus on profit & you'll make money.

Reader enquiries - Tel: 01202 551193, email: office@markliddle.com or visit www.markliddle.com

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

The Benefits...

We ensure that we offer you the best deal to suit your business needs.

Access to the most competitive insurance markets to ensure you get the best possible policy.

Customer service is top of our priorities; we aim to go above and beyond to assist you.

We offer 24 hour a day contact to all our clients, which you would NOT get with most brokers or insurers.

We are a professional team and we are ready to assist our customers no matter how big or small the problem.

We also offer competitive insurance for breweries, hotels and other sectors of the leisure industry,

GUARANTEED TO BEAT YOUR RENEWAL PREMIUM Terms and Conditions apply

Contact our experienced team: tel: 01845 525747 email: info@pxlinsuranceyorkshire.co.uk web: www.pxlinsuranceyorkshire.co.uk

37

38

Caterer, Licensee & Hotelier

November 2015

Property and Professional

13 Fore Street, Okehampton on the Market

AN INTERESTING freehold property is being offer by the leading Licensed Property Agents, Bettesworths that could be transformed into any number of commercial uses making this an ideal opportunity to purchase a prime town centre property to suit owner occupiers or investors.

The premises are located in a prominent high street location surrounded by a wide selection of shops from national supermarket chains to small independent shops. The commercial lock up unit is currently trading as a take away sandwich shop; however the unit will be available with vacant possession

and suitable for retail use subject to necessary consents. The large one bedroom maisonette, with separate access, is of a high standard with a lounge on the first floor and stairs leading up to the kitchen. It has a fully fitted bathroom and a large double bedroom.

Currently let on AST at a rent of £425 (to include water rates) per calendar month.

This is also available with vacant possession.

Viewing is highly recommend in order to get an idea of its potential and off an asking price of £199,950 for the Freehold interest, this makes 13 Fore Street a lot of property for the price.

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

The Kings Arms Hotel, Kirkby Lonsdale, Cumbria for Sale

THIS SUPERB Inn with accommodation occupies an enviable town centre spot in the idyllic South Lakeland tourist ‘hotspot’ town of Kirkby Lonsdale, Cumbria.

Dating back to the 17th C this characterful property retains many interesting and original features. The main bar area has seating for approx 30 persons and features a magnificent stone fireplace. There is a games area with pool table and darts throw which is popular with both locals and visitors. The spacious upstairs living accommodation has four bedrooms and a lounge with stunning views over the main street and Church. The town has many shops and

quality businesses which ensure an all year round tourist trade.

The inn benefits from having three en-suite letting cottages in the rear courtyard which provide a good ancillary income trade. Turnover for the 10 months to April 2015 was circa £270,000 (inc VAT) with trade split 80% wet, 5% food and 15% accommodation. An established business with a wonderful quality of life in an enviable location.

Price: £49,950. Tenure: Leasehold. Rent: £33,000 pa. Turnover : £270,000 (inc.VAT) 10 months only. Landlord: Admiral Taverns.

Wet, Dry, Accommodation split : 80:5:15.

Contact the agent, Guy Simmonds, on 01332 865112.

Herbies, Exeter, Devon for Sale Through Stonesmith THIS EXTREMELY well established and well known Exeter city restaurant with 3 double bedroom family sized accommodation above, is now being offered for sale for the first time in 25 years through licensed and leisure property specialists Stonesmith of Exeter.

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

Regional Specialists National Exposure EAST BUDLEIGH, DEVON

SOUTH HAMS, DEVON

• Special Character Freehouse by the Creek • Beautifully presented Rustic Trading Areas • 'Beer Garden' to side & Terraced Areas Overlooking Brook • Superior One Bed Owners Accommodation • Turnover Y/End Dec 1024 £462,600 ex VAT

PRICE £850,000 FREEHOLD (OR WILL LET) REF: 2228

PRICE £475,000

• Lovely Grade II Listed Thatched Village Inn • Main Character Bar & Lower Bar Areas • Pretty Courtyard Beer Garden • Well Presented 3 Bed living Accommodation • Turnover for Y End 31st July 2015 £235,756 ex VAT

FREEHOLD

• Stunning and Deceptively Large Character Property • Great Location in Stunning 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

POLPERRO, CORNWALL

HOPE COVE, DEVON

OFFERS INVITED

• Cliff Top Licensed Hotel with 180 Degree Sea Views • Overlooking the Beautiful South Hams Village of Hope Cove • 14 En-Suite Letting Rooms with Indoor Swimming Pool • Staff Accommodation and Car Park • Magnificent Lawned Gardens with Sea Views

FREEHOLD

REF: 1813

PRICE £475,000

FREEHOLD

PRICE £199,950

FREEHOLD

REF: 1789

• Very Profitable 27 Bed Hotel • Coastal Location • Very Strong Occupancy & Forward Booking • Run Almost Entirely Under Management • Turnover in the Region of £550,000

PRICE £845,000

FREEHOLD

LEASEHOLD

REF: 2128

REF: 2105

TAVISTOCK, DEVON

• Well-Established Restaurant Situated in a First Class Location • Smartly Decorated Premises Lending Itself to a Number of Catering Uses • Fully Equipped Commercial Kitchen • Restaurant Comfortably Seating 44 Over 2 Trade Areas • Large Family Accommodation with Large Garden

PAIGNTON, DEVON

• Highly Visible & Spacious Lock up Café • Smartly Decorated & Well Equipped • Main Trade Area Seating 32 • Large Outside Seating Area • Strong Local Customer Base

PRICE £79.950

REF: 2034

EXMOUTH, EAST DEVON

OKEHAMPTON, DEVON

• Freehold Premises in Prime Town Centre Location • Currently Trading as Take Away however suitable for retail use • Well Presented One Bed Maisonette Above with Separate Entrance • Of Interest to Owner Occupiers or Investors • Available with Vacant Possession

REF: 2048

PRICE £59,950

LEASEHOLD

01803 212142 www.bettesworths.co.uk

REF: 2198

Herbies, a thriving and well regarded licensed ground floor restaurant presented to a high standard throughout, is renowned as being not only Exeter’s first vegetarian restaurant, opening both lunchtime and evenings, but is also rated as one of the best restaurants in the city. Benefiting from high levels of regular repeat trade and word of mouth recommendations, its reputation is further enhanced by having been given a

TripAdvisor Award for Excellence. Of particular interest to potential purchasers is the fact that the business currently shows excellent levels of profits.

The main restaurant and ancillary areas occupy the ground and lower ground floors providing covers for 50 customers with ample room for more if required. On the second floor of the premises, there is family sized owner’s accommodation to include 3 Double Bedrooms, Sitting Room, Dining Room, Kitchen, Bathroom and Private Roof Terrace.

Stonesmith are offering Herbies Restaurant off a guide price of £125,000 for the leasehold interest and viewings can be arranged by calling us on 01392 201262. Full details are available to view on our website www.stonesmith.co.uk.

APPG For The Visitor Economy Launch Inquiry Into Apprenticeships and Skills Development THE ALL-PARTY Parliamentary Group for the Visitor Economy has launched an inquiry into apprenticeships and skills development in the hospitality and tourism industry.

The APPG, co-chaired by Nigel Huddleston MP for Mid Worcestershire and Margaret Ritchie MP for South Down which met for the first time this week, has issued a call for written evidence around the key challenges and opportunities for apprenticeships and how the Government can attract more apprenticeships to the industry.

Evidence is invited from all stakeholders across the UK including hospitality and tourism businesses, local and other trade associations, representatives of UK, Devolved and Local Governments, Local Enterprise Partnerships, non-government organisations, educational institutions, charities and community groups.

The Group was established earlier this year to enhance local economies through promoting measures and incentives, including a reduction of VAT on tourism, which would increase visitor numbers and investment in the regions. The British Hospitality Association serves as the Secretariat to the APPG.

The decision to hold the inquiry coincides with publication today of a critical Ofsted report which states that the number of 16-18-year-olds being taken on as apprentices is as low as it was a decade ago. Only five per cent of 16 year olds go into an apprenticeship which the report says “is little short of a disaster.”

Nigel Huddleston MP, Co-Chair of the APPG said: “Job creation is crucial to improving the UK’s economy and the potential within the hospitality and tourism industry is enormous. The call for written evidence is an exciting opportunity for businesses to have their say on how the Government can improve skill development and attract more apprenticeships to industry.”

Margaret Ritchie MP, Co-Chair of the APPG said: “Our tourism Industry is a great economic driver and opens up many opportunities for our young people and those seeking a change in their career path. I am delighted that the APPG’s first inquiry will focus on apprenticeships and skill development within the hospitality and tourism sector. We look forward to receiving written evidence from interested individuals and organisations.”

Does Incorporation Still Pay Dividends?

Many independent businesses operating within the catering and hospitality sector do so via a limited company.

Whilst the decision to incorporate is influenced by many factors, not just tax, many sole traders were incentivised to incorporate by the tax reliefs for the sale of the goodwill on incorporation and by changes to the tax system that were put in place by the last Labour government which included, for a short while at least, a 0% starting rate of corporation tax.

This is a position that is now being reversed by measures designed to “start to reduce the incentive to incorporate and remunerate through dividends rather than through wages to reduce tax liabilities”. These include the abolition of tax relief for the acquisition of goodwill on incorporation and changes to the taxation of dividends which will increase the tax liability of many owner managed businesses (OMBs) Given the reference to such measures being to start to reduce the incentive to incorporate the indications are that those independent proprietor-led hotels, pubs, bars and restaurants operating via limited companies could face further changes and/or future increases to the dividend tax rates.

Changes to the dividend tax rates would not technically be subject to the tax lock on income tax and NIC rates for the life of the current Parliament. Whilst this would be a backdoor way of raising taxes which could trigger a backlash

it is one which, with the introduction of the £5K dividend allowance, the Government has perhaps already moved to head off by framing any future increases to dividend tax rates as targeted at the wealthy and higher earners. This ignores the fact that the proprietors of many small and medium sized businesses, which are the lifeblood of the economy and which include independent hotels, pubs, bars and restaurants that have suffered heavily during the downturn, currently use dividends as their primary source of income.

Extracting profits by way of dividend as opposed to salary will (absent any future increases in the dividend tax rates) generally remain more tax efficient albeit the differential and tax savings will be of a reduced magnitude. This may, in some circumstances, lead to an increased focus on building businesses to sell so as to provide capital returns at lower tax rates, particularly where Entrepreneurs’ Relief can be claimed on the disposal.

It also remains to be seen if, as anticipated, there will be a rush to pay dividends before 6 April 2016 when the dividend tax changes take effect. This will of course depend upon the availability of distributable reserves and surplus cash (which are not necessarily, or indeed that often, the same thing).

Disincorporation is also an option, particularly as there are now tax reliefs in place for this, but again the wider commercial implications (such as the loss of limited liability) would need to be considered and it is unlikely that this option will be widely taken up.

One thing that is clear however is that there are likely to be more changes on the tax front for independent proprietor led companies within the catering, licensing and hospitality sector.

Haydn Rogan is a partner at national law firm Weightmans

November 2015

Caterer, Licensee & Hotelier

Birmingham Takes Lead As UK’s Fastest Growing Regional Tourist Destination BIRMINGHAM ATTRACTED a record 37.2million visitors last year, an increase of almost 10% and more than any other regional UK city.

The city’s visitor economy is now worth almost £6 billion having grown by half a billion in just one year. This growth has resulted in the creation of nearly 5,000 local jobs and further boosted Birmingham’s drive to become a leading global tourism and business destination. The figures were released today by Marketing Birmingham’s research arm the Regional Observatory and tourism research body, Global Tourism Solutions (GTS).

The STEAM report, produced annually by GTS to assess the economic impact of visitors to the UK’s major cities, revealed that since 2013, the number of people visiting Birmingham rose by 9.4% to 37.2million.

Birmingham’s visitor numbers, their economic impact and the number of jobs created by the tourism sector grew at a higher rate than a range of its UK competitors including Edinburgh, Liverpool, Glasgow, Cardiff, Swansea and Aberdeen. Birmingham saw its visitor numbers rise by 9.4% and their economic impact by 12% – more than 6% ahead of the other cities on both counts.

Continued investment in the city’s infrastructure, connectivity and its renaissance as a retail, cultural and ‘foodie’ hub are being viewed as key to its growing appeal.

Paul Kehoe, Chairman of Marketing Birmingham, said: “Birmingham is now the UK’s fastest growing tourism destination with multi-million pound investments in our infrastructure, connectivity and visitor offering combining to bring record numbers to the city.

“New air routes to China, major events including the city’s Christmas Markets and the Conservative Party Conference and a growing retail and independent culture offering saw millions travel to Birmingham and boost our status as a global destination.

“Looking ahead, this year will see the £150million Resorts World leisure destination reach completion – adding to the recent £600million New Street Station redevelopment and brand new £150million Grand Central retail complex.

It is clear that Birmingham’s place as the UK’s most connected regional city with a leading retail offering is secure.

Add this to our growing culture, arts, food and hospitality offering, and it becomes obvious why Birmingham is regularly on the must-visit lists of global and national visitors.”

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 obliga-

tion 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 5.

Have You Got Beds for Builders?

THE COMPUTER age over the past thirty years has led to many changes as previously manual operations have been mechanised and carried out more cheaply. The rise of the internet has led to many changes in the way we live our lives and our social habits. The increase in internet shopping has led to the demise of shops on our high street and has also seen a decrease in travelling sales people.

One industry, however, which has not been affected greatly by this increase in technology is the construction industry. All

building projects will always need skilled operatives to carry out the required works. These tradesmen will travel the length and breadth of the country and are always looking for a decent place to stay whilst away from home. A welcoming, comfortable pub, B&B or hotel will always attract workers.

Construction UK wide is now on the increase which will lead to more tradesmen looking for affordable accommodation usually Monday to Thursday. Beds for Builders helps establishments find extra bookings via the construction industry in addition to the seasonal holiday and tourist trade.

Please visit www.bedsforbuilders.co.uk to find out more and join us today. See our advert on the inside front cover of this month's issue.

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