CLH News #188 May 2016

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May 2016

Issue 188

Product Portfolio

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Pages 25 - 27

Pages 28-30

Government Takes Action To End 'Unfair Tipping Practices' Page 14

Page 16

Pages 22 - 23

Pages 17 - 20

NEW PLANS to end unfair tipping practices and increase transparency for consumers and employees have been announced by the Business Secretary Sajid Javid.

Following a call for evidence on the tipping practices in the hospitality, leisure and service industry last year (2015), the government has launched a consultation on its proposals to secure a fairer deal for workers.

The consultation paper reflects the evidence received from consumer, worker and employer groups, and sets out the government’s proposals for the handling of tips and service charges. They include: • Updating the current voluntary code of practice and putting it on a statutory footing to increase employer compliance • Uncreasing transparency for consumers to make it clearer that suggested discretionary payments for service are discretionary and that consumers are free to choose • Preventing or limiting any employer deduction from discretionary payments for service, except for those required under tax law Business Secretary Sajid Javid said: "We’ve been very clear. As a one nation government we want workers who earn a tip to be able to keep it.

That’s why I, like many others, was disappointed by the tipping practices of some of our well-known chains. This has to change.

"Today I’m setting out our proposals to make tipping fairer, clamping down on unfair practices and securing a better deal for the millions of workers in the service industry. We will look closely at all the options, including legislation if necessary.

"Underlying all the proposals is our aim that additional payments for service should be voluntary to the consumer; received in full by workers where appropriate; and transparent to the consumer who makes them."

Currently there is no legal requirement for the treatment of discretionary payments for service regarding the proportions that go to employers and workers. The voluntary code of practice was introduced in October 2009 to improve the information available on tips, gratuities, cover and service charges and to increase transparency in this area.

The call for evidence received nearly 200 responses and there was broad agreement that current practices were not clear for workers or consumers, and change was needed to better understand how tips are distributed.

Worker groups called for a requirement for 100% of tips to be paid to workers. The majority of customers would prefer to see all tips either going to the employee (61%) or shared in a tronc without any employer control (23%). Employers were more supportive of retaining the current treatment of discretionary payments for service; maintaining their flexibility to reward workers but increasing the transparency of actions.

In addition the government is considering: • Whether to ban or restrict the levying of table sales charges on staff – a fee paid by waiting staff based on their sales during a shift • How to incentivise and increase the prevalence of well managed tronc systems

Image Courtesy of Lea Latumahina

A recent survey by OpenTable found that 87% of UK customers always leave a tip and that the average percentage of the bill left is 9%. In addition, over 80% of consumers want to see tips go directly to workers or distributed among staff.

The consultation closes on 27 June 2016.

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Editor's Viewpoint

May 2016

QUITE A few years ago, I found myself meeting somebody on a first date in a local pub. I remember it well, since I turned up to 15 minutes late to be greeted with “I was just about to leave!!” This was a bit of a surprise since people normally get to know me first before walking out!

EDITOR

Anyway, the evening did turn out rather well, but I have to say it was rather daunting, I’m sure first dates are for most people, so “hats off” to the Brickyard pub in St. Albans who have come up with a fantastic initiative of putting up a sign in the ladies toilets, urging them to contact a member of staff if they feel threatened or uncomfortable on a “Tinder” date, and they will help by calling a cab, or ensuring that the person can leave the premises safely. A “get out of jail card” if a date goes wrong.

Really is a great idea, a customer had apparently photographed the sign displayed in the toilets and posted it on Facebook where it went viral receiving over 400,000 views. After which it became national news.

Many venues now offer dating evenings, which are great fun and very lucrative, particularly for a normally quiet mid-week evening, so I am pretty sure this initiative will reassure people will catch on!

We lead this month with an article which states that 25% of people with food allergies are suffering reactions when they eat out. This really is very serious. My partner is coeliac, and we always advise in advance of dietary requirements, and of course we have to check menus simply to see if they offer gluten-free alternatives. I myself have an intolerance to sulphur dioxide and have to stay clear of certain drinks. So we were both quite pleased when the allergen law came into effect simply due to the seriousness in adverse effects caused by inadvertently eating foods containing allergens and the inconvenience of having to constantly check with establishments.

The article goes on to say that over two thirds of people, almost 70% have experienced staff not understanding the severity of an allergy, and how easily a mistake can cause a reaction.

As readers are aware the law changed in December 2014 when legislation came into force, forcing’s food businesses to make information available on 14 allergens to consumers. I’m sure readers will recall the tragic case of a young student in Manchester who after informing the restaurant have dietary requirements, died of a severe allergic reaction.

The severity surrounding this issue cannot be overstated, and we hope in the coming months to include articles from industry experts who will give guidance and advice on training, and implementing procedures help businesses keep on the right side of the law, and more importantly ensure customer safety.

Once again we will be very interested in any views that you wish to share with us, so please feel free to contact us!

Peter Adams

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Ali Lane Published by

American-Style Restaurants Will See UK’s Biggest Growth AMERICAN-THEMED barbecue pits, smokehouses, burger bars, and diners could be about to replace Mexican outlets as the biggest growth area on the UK’s eating out scene over the next few years, according to Horizons’ latest Ones To Watch research.

The biannual Ones To Watch report, which tracks the growth of new and emerging brands with between five and 25 outlets and which have shown over 20% growth over the past three years, lists a number of US-themed outlets in its list of the top10 fastest growing brands, either by number of new outlets or percentage growth, and an even larger number of US-themed fledgling ‘Bubbling Under’ brands.

While Dunkin’ Donuts tops the latest chart of the fastest growing brands by percentage growth rate (2013-2016), US themed Red’s True Barbecue comes in jointly at number six alongside Grillstock Smokehouse while Coast To Coast, the Restaurant Group-owned American-themed outlet, now has 21 sites with another four planned to open this year.

“We have seen a significant rise in the numbers of Ones To Watch and Bubbling Under brands (those that have yet to reach five outlets) offering US-style dining including barbecue pits, smokehouses, burgers bars and classic American diners,” commented Horizons’ analyst Nicola Knight.

“They are opening across the UK on high streets in affluent market towns and secondary cities, many in converted pub premises, which offer the size, location and parking facilities that suit these all-day diners.”

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American casual dining outlets, whether home-spun or US-based, have also been attracting the attention of investors as well as larger operators, largely because of their rollout potential and scaleability.

“American casual dining certainly isn’t new to the UK but we are seeing a steady resurgence in its popularity as operators have modernized and upgraded the concept,” said Knight.

“They appeal to a broad range of consumers, whether dining as a couple, a family or a group of friends. Not only that but they are good value, often offer a broad range of dishes of various cuisines, with friendly service and sophisticated marketing.”

While Mexican burrito bars and restaurants were the growth story of the past few years the market now seems to have reached a point of consolidation whereby the main players continue to expand but fewer new operators are emerging.

Horizons’ latest list of Bubbling Under brands, those currently with less than five outlets but with plans to expand, shows nearly 70 concepts offering an American-style dining or burger experience.

“This means there will be a lot of competition amongst these players, particularly when it comes to sites. Typically only three or four will emerge as true high street brands with the staying power to survive and there’s likely to be mergers, and even closures, while others fail to expand as intended,” added Knight.

Customers Want To Enjoy Restaurants’ Taste In Food, Not Music

As part of Lipreading Awareness Week – 12-19 September 2016 – we will be is asking restaurants to choose a day to invite their customers to ‘come and enjoy their taste in food, not their taste in music’.

In return ATLA will give participating restaurants some basic deaf awareness training for their staff, a poster to display of their local lipreading class and a press release template to send to the local media.

It’s a way that restaurants can show to their community that they are thinking about potential customers’ needs and it could help to generate new business, says ATLA’s vice-chair Molly Berry.

“The silver pound is very important to restaurateurs and Lipreading Awareness Week is a good time to ask yourself if your restaurant is welcoming this business. Getting this right could earn your business a lot of money, with nearly half of people aged 65-plus having some form of hearing loss,” says Molly.

The problem that people with hearing aids have is that their devices amplify sound, including all the background

noise, and the sound gets distorted by echo. For this reason ATLA is asking restaurants to reduce this echo or bouncing of sound on hard surfaces by using tablecloths, the wipe clean variety is fine and preferably with under cloths, to cushion the effect.

Longer term, ATLA would like restaurants to introduce more soft furnishings: curtains, cushions and carpet, or where this is impractical, easy to clean rubber flooring. Alcoves, booths and room dividers also help shut out unwanted noise, even if it’s just to head height. And acoustic ceiling tiles, supplied by specialist companies, are effective in making it easier to hear, for customers whether they have a problem or not.

Also, good lighting is important so lipreaders can see the face of the person speaking. And personal loop systems, which enable hearing aid users to hear just what is said within the range of the device, are available for a very reasonable cost. It is worth having one or two hearing loops available for anyone who requests them, says Molly, ensuring customers know they are on site.

“Many hard of hearing people avoid going to restaurants because it’s just too difficult for them to follow conversations and pick out the sounds they want to hear,” says Molly.

“But minimum investment can fix this and make a restaurant a much more pleasant environment for everyone to hear each other and hold conversations in, not just the hard of hearing.”

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May 2016

Are Restaurants Missing Out On The Craft-Brewed Beer Boom?

NEW RESEARCH shows 1 in 3 people would visit restaurants more often if they served a range of independent craft brewed beer.

New independent research released by the Society of Independent Brewers (SIBA) shows that more than 1 in 3 people would visit restaurants more often if they served a range of craft brewed British beer.

The organisation say that despite the growth in the popularity of craft-brewed beer the majority of restaurants in the UK are not meeting the consumer demand. SIBA would like to set up meetings with small and large restaurants chains to offer them a solution that suits their business so they can benefit from the growing interest in craft brewed beer. SIBA are also encouraging their brewing members to use this research to open doors with their own local, independent restaurants.

Nick Stafford, SIBA’s Operation’s Director said, “Craftbrewed beer is growing in popularity across the UK and the restaurants which have recognised this and started to serve a range of interesting, flavoursome beers have thrived.

Unfortunately though most restaurants don’t put in the same effort when it comes to beer as they do when selecting their wine list, something our new research suggests could be seri-

ously damaging their commercial potential.

This new research shows that over a third of people would visit restaurants more if they served craft-brewed beer. It seems consumers are wanting more than the traditional brands associated with perhaps an Indian or Italian restaurant. SIBA has access to thousands of different beers and therefore we would like to work with restaurants in the UK to create the right beer solutions for their businesses.”

“The advances made in quality bottled, canned and craftkeg beer means that it has never been easier for outlets beyond pubs to sell beer. Craft-brewed, canned beer generally comes in smaller 330ml cans, which can be stacked, fit neatly in fridges and get cool quickly – making them the perfect choice for restaurants who want to serve beer but don’t have the space or expertise to look after draught beer lines.”

Nick added.

It’s clear that the quality of beer in the UK has never been better and there has never been this much choice. From classic British Golden Ales, stouts and porters, to American influenced IPAs and Pale Ales, or even Belgian inspired saisons and sour beers – the breadth of styles being brewed in the UK in 2016 is staggering.

Pub Offers Safety Advice for “Dates That Go Wrong”

A PUB in St Albans in Hertfordshire has been praised on social media for displaying a sign offering help and guidance to anyone on a Tinder date that’s gone wrong.

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The Brickyard pub posted a message in their ladies toilets reassuring its customers that staff would help out if their online match didn’t turn out to be what they’d expected.

“Tinder date gone wrong?” it asked. “Doesn’t look like his picture, or just plain weird?”

“If you’re on a date and it’s not going well, come to the bar and ask for Rachelle or Jennifer and we’ll get you out it and / or get you a taxi,” the sign promised. “Your safety is our highest priority.”

“If anyone is bothering you or making you feel uncomfortable please tell us. We will discreetly move them away and if necessary ask them to leave.”

The image has been viewed and shared thousands of times and praised across social media.

The pub said on Twitter earlier this week that the public’s support has “touched our hearts,” and “caught the eyes of 1000s (all genders).”

The idea for the sign “came about because two different women asked two different managers if men they were with looked like photos they had on their smartphones,” James Hanning, the Brickyard’s owner told Mashable.

“They were light-hearted conversations, but we realised there was a potential for discomfort and thought that a discreet sign would help give dates the confidence to ask for assistance if things weren’t going well.”

“The forums have been fantastic at promoting the idea that all hospitality venues should pick up on this,” he added. “We have revised our sign to remove the unintended gender bias, realising that there is a broader issue here and anyone may feel uncomfortable and we are here to help.”

A similar safety campaign for men is now also planned.

Food Hygiene Number One Priority for Consumers When Eating Out 75% OF diners refuse to visit restaurants that have experienced food hygiene issues and would rather suffer poor service than unclean premises or low food ratings UK consumers are united in not tolerating poor food hygiene ratings and simply will not visit businesses that have had food safety issues. Three quarters (75%) said they wouldn’t risk dining at an establishment that had been implicated in a food hygiene incident, even if recommended by someone that they trust, whilst 61% would not eat at a restaurant, takeaway, coffee shop or pub that has a low Food Standards Agency (FSA) Food Hygiene Rating.

These are the headline findings of UK consumer research carried out by Checkit.net, which also found that diners would rather put up with poor service from rude and unhelpful staff than eat at dirty restaurants. 66% of respondents rated unclean or dirty premises as the first or second reason for not returning to an eatery. Just 16% cited slow or poor service and 32% said rude or unhelpful staff would stop them coming back.

The impact of being implicated in a food hygiene incident can be catastrophic for any foodservice business. Of the 75% of consumers that wouldn’t risk a visit, 43% said they’d never dine there, no matter what, while 32% would only return if it had closed down and reopened under new ownership. A further 22% said they’d only return if the food hygiene rating improved dramatically – illustrating how difficult it is to rebuild consumer confidence and attract diners back, once trust is lost.

“It doesn’t matter if you are a Michelin starred restaurant or a local takeaway –

May 2016

Caterer, Licensee & Hotelier

consumers will not tolerate poor food hygiene and will vote with their feet if you’ve been implicated in a food hygiene incident,” said Dee Roche, Marketing Director, Checkit.net.

“This demonstrates the enormous impact that poor food safety has on a business’ survival – how would you cope with 61% of your customers boycotting your premises? These findings are a wake-up call to any operator that thinks that food safety is not a customer priority – diners rate hygiene as the number one reason, above service or rude staff when it comes to choosing whether to return for subsequent visits.”

The research found that consumers had the highest expectations of fine dining restaurants, with 69% saying they would not visit any that had a low food hygiene rating. This was followed by takeaways (including Chinese, Indian or kebab sellers), with 64% of people avoiding any with low food hygiene ratings. In contrast, they were slightly better disposed to cafés and coffee shops (55%).

“Food hygiene ratings matter to consumers, and are an increasingly important part of choosing where they eat,” said David Davies, Managing Director, Checkit.net. “Businesses therefore need to ensure they are doing everything in their power to comply with regulatory guidelines – or the consequences could be dire. Most operators understand the importance of food safety management, but can be held back by antiquated paper-based record keeping that is time-consuming, reactive and makes it easy to forget scheduled checks. It is therefore time to move away from paper and digitise food safety management in order to make it faster, simpler and safer to achieve compliance and consequently attract ever-more discerning customers.”

Pubs Enjoy the “Family Feel” According To Survey NEARLY THREE quarters of respondents in a new survey by guest experience management experts, HospitalityGEM, said they felt that pubs do enough to appeal to families.

When visiting a pub 91% of respondents stated they would expect a separate children’s menu to be available and 36% said they favour smaller portions of dishes from the full menu.

Steven Pike, MD of HospitalityGEM, said: “For those pubs wishing to be more than just wet-led, and wanting to appeal across all of the day parts, then it is clear that making younger guests feel welcome offers a great opportunity to boost income.

“It’s also very positive to see that the vast majority of cus-

tomers think that pubs are already doing enough to make their venues suitable and attractive for those with children.

“Elsewhere in the hospitality sector, chain restaurants scored particularly highly in catering for children, so it may be worthwhile for those keen to improve their offering further to look at brands in this area for inspiration.

“We’ve found from diner feedback that each chain often has one or two things they do well or differently, which means there are sure to be some specific aspects from these brands that other operators can apply to their own business.”

A mini roast dinner and chicken nuggets were the most popular dishes for children. Family specific special offers, and availability of colouring books and goodie bags, were also highlighted as attractive.

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

edit@catererlicensee.com

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May 2016

Beer Drinkers Build a Thirst for Beer Knowledge Guide to Keeping Your Independent Establishment Up to Industry Cleanliness Standards

A NEW study looking at British drinking habits has thrown up some surprising results, with a clear trend towards consumers becoming more selective in the beer they drink, as discerning drinkers develop a thirst for beer knowledge following an explosion in craftbrewed beer across the UK.

The results of the major research project shows that Britain’s beer drinkers are increasingly aware of the provenance of beer, with 53% of consumers believing it is important that beer is brewed in the UK and 46% believing craft beer is ‘made by small brewers rather than large corporations’. More than 9 out of 10 consumers are interested in learning more about the many different styles of beer now available and two-thirds want to know more about the ingredients in beer, such as hops and malt.

Whilst almost half of consumers surveyed already demand local beer, we predict this number will rise steeply over the next few years as our members get their beer in to the hands of even more people. This report was launched to meet that demand for knowledge from consumers and ensure SIBA’s craft-brewing members are at the forefront of British beer, ” said Mike Benner, SIBA Managing Director.

The report also shows that 24% of women are drinking more beer than they did two or three years ago, compared to 16% amongst consumers in general, a sign that the variety of locally-produced beer is attracting more women to beer.

“SIBA are hugely impressed by the results of the survey, which show a clear trend towards consumers being more open-minded when it comes to beer choice. There has never been more choice and quality available to beer drinkers than there is right now and this is clearly reflected in the attitudes presented in this consumer research, something very promising for SIBA’s 850 independent craft brewing members.”

Mike Benner, SIBA Managing Director.

The fact it is women that are turning to beer in everincreasing numbers is testament to the variety of beer styles and flavours now available, says Benner.

“For the vast majority of people, men and women, who say they don’t like beer what they really mean is ‘I haven’t found a beer I like’ – which was understandable when the choices were so limited in days gone by. But the fact is we now have more different styles of beer being brewed in the UK than ever before. The flavour spectrum of beer has expanded massively in recent years and this has gone a long way to attracting new drinkers, including women.”

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ESTABLISHING AN independent restaurant is generally done for one of two reasons – a love of cooking or a passion for hospitality. Very few restaurateurs, though, have a particular fondness for polishing cutlery….

Alas, keeping a restaurant clean is without doubt one of the most important (if not primary) aspects of making a restaurant a success; the cleaner a restaurant is, the more likely it is headed for repeat custom and ultimately success.

For independent businesses, the luxury of hiring a private cleaner isn’t feasible due to affordability, hence staff are generally expected to contribute to the upkeep of the establishment for which they are working. More often than not these staff are untrained and unsure of what exactly the rules and regulations are when it comes to food safety and cleanliness etc.…

Although inaugurating a cleaning rota probably isn’t the reason you got into the business nor what you wish to be spending your time on, it is in fact vital to your restaurants success; a clean environment (including the bathrooms, kitchens and bar area) is a reflection on both you as a restaurant manager/owner and your establishment as a whole.

See below for our guide to keeping your workspace spick and span:

Bathrooms The bathrooms should be cleaned daily, with checks scheduled throughout the day (on the hour every hour is a good guideline).

Toilets should be paid special attention, and floors mopped with a bucket of soapy water.

Sinks should be wiped down and any paper towels or toilet paper picked up and put into bins.

Kitchen This is the place where the food is kept, therefore it is mandatory that a high standard of cleanliness is met. Bad hygiene can lead to infections and bacteria being spread to customers, resulting in illness and hence, depleting your chances of repeat custom and defiling your reputation.

Worse, your establishment could be subject to paying damages if taken to court. To avoid this, all food should be prepared and stored in clean, dry places.

Exhaust fans, filters, hoods and extractors should be cleaned weekly due to the high level of use they’ll be experiencing in a restaurant environment. A build-up of grime, grease and dust is likely therefore regular cleaning is mandatory.

All cleaning should be done at the end/beginning of a shift so that as little food is exposed and at risk of coming into contact with cleaning products – obviously this isn’t true in circumstances where spillages or accidents have happened mid shift; these should be cleared up immediately.

Surfaces and sinks should be wiped down and kept free from soap suds, excess water, dirt and insects. This can be done by wiping down with antibacterial cleaning product.

Kitchen paraphernalia should be kept in good working order and, again, cleaned very regularly.

Cutlery and glassware needs to be steamed and polished after every single use.

Although the dishwasher is a cleaning entity, many people forget that it too gets dirty and needs attending to; it should be thoroughly cleaned daily including the rinse tubes and the machines openings should be checked for clogging and lime scale.

Microwave ovens, ovens, deep fat fryers, stoves, mixers, peelers and fridges should also be sanitised daily and the temperature in the fridge needs to be kept constantly below 4 degrees centigrade.

Finally, note that all equipment should be purchased from an accredited and credible retailer – eBay isn’t the place for making restaurant acquisitions.

Restaurant Area Floors should be mopped, hoovered and, if wooden, polished at the end of every day.

The ceiling should always be cobweb-free and the walls clean and free of marks/stains.

All doors, windows, lights, fixtures and the like should be cleaned regularly, and anything broken should be immediately fixed.

Exterior Rubbish should be taken outside through the back of the restaurant, never coming into contact with the fresh food or cooking surfaces. Bins should be regularly emptied so as to discourage vermin and insects from entering the area due to overflowing bins.

Written by Leila Glen of www.busyclean.co.uk

BBPA and ALMR Join Forces for VAT Reduction Campaign TWO LEADING industry organisations representing retailers, producers and pub goers have joined forces to campaign for a reduction in the level of VAT in the hospitality industry as well as highlighting the overall tax burden faced by their members.

The Association of Licensed Multiple Retailers (ALMR) and the British Beer & Pub Association (BBPA) will be collaborating on the campaign.

It will focus on reducing the overall tax burden for pubs as well as a reduction in the level of VAT which retailers have to pass on to their customers.

It has hired Chris Guyver to head the campaign.

Mr Guyver has advised the leisure and hospitality industry on a number of issues including licensing reform during a 20 year career as a political consultant in Westminster.

He said: “ The overall tax burden on the pub remains too high and there is a big differential between pubs and supermarkets.

“Pubs pay a third of their turnover in taxes and regulatory costs and supermarkets around a fifth.

“This disparity inhibits job creation and investment and also gives supermarkets an unfair advantage

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over pubs.

“The VAT regime is also unfair as supermarkets pay zero VAT on most food, compared with pubs which pay 20 per cent and use this financial advantage to sell alcohol at low prices.

“Unlike other countries in Europe, the British government hasn’t taken action to reduce VAT in the sector, despite the positive contribution it would make to job creation. We believe it should address this important issue.”

BBPA Chief Executive Brigid Simmonds said: “ I am delighted we will be working together on this campaign. I have always believed that action is needed to tackle the VAT burden on pubs, not least because when it comes to food, it is a burden that falls too heavily on our sector.”

ALMR Chief Executive Kate Nicholls said: “ We are delighted to be working together with the BBPA and its members in order to address the important issues of tax and VAT. Food led pubs and casual dining restaurants are labour and property intensive and the high tax burden is a barrier to jobs, growth and investment.

“We are very pleased that Chris will lead the campaign and his experience advising some of the world’s largest companies will be invaluable in getting the message over to politicians and opinion formers.”

Restaurant Owners Face £135,000 Legal Bill after Losing “Pink Burger” Court Case RESTAURANT OWNERS in Portsmouth are facing a huge £135,000 legal bill after losing a landmark court case to sell burgers which are “pink” in the middle.

Proprietors James Baldry and Piotr Mientkiewic, who own 6 oz Burgers in Southsea, Hampshire, were ordered by council inspectors to remove their speciality pink burgers from the menu following spot-check in April last year.

The restaurant directors decided to fight the emergency prohibition order, claiming they had served in excess of 20,000 burgers and that no one had become ill from their food, however, following after a four day civil court case, it was ruled by the courts that Portsmouth City Council was ‘doing its duty’ due to

the risk involved in serving ‘undercooked’ burgers.

The decision has left the business facing not only their own legal costs of £100,000, but also the council’s legal fees, which are understood to be in the region of £35,000, which, according to the directors will have a huge impact on the business’s ability to continue trading.

According to Portsmouth News the restaurant’s representative Edward Strickland said the request for additional payment was “ludicrous”.

He added: “It’s ludicrous to award costs in tens of thousands of pounds for a notice being applied to their premises for the cooking of a type of burger for no more than eight days.

“They changed their procedures immediately and have been dragged back to court.”

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

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Hotel Britain 2016: Regional Hotels Continue To Lead the Way

REGIONAL HOTELS outperformed their London counterparts in all three performance indicators – rooms yield, occupancy and average room rate – last year, according to the latest analysis from business advisory and accountancy firm BDO LLP.

BDO’s Hotel Britain 2016, an annual report into UK hotel performance, reports that rooms yield in the regions increased by 5.1% compared to 1.1% by London hotels.

Average achieved room rate (AARR) increased by 4% and occupancy by 1.1% in regional UK, compared to just 0.9% and 0.2% respectively in London.

Overall, UK AARR grew by a robust 4.6% to £95.80 against a modest rise in occupancy of 1%.

Budget hotels led the way amongst the individual hotel segments with an increase of 7.5% in rooms yield in London and a whopping 14% in the regions, highlighting how highly price-conscious customers remain in their search for good value deals.

In terms of M&A activity, UK hotel deal volumes hit a nine-year high at £8bn in 2015 demonstrating the UK’s attractiveness to investors with London remaining one of the

top cities for hotel development globally. BDO predicts that there will continue to be a dominance of big brands over independent operators, with 90% of new developments in the market being operated under a brand name.

Robert Barnard, partner at BDO, said: “The UK hotel sector has performed well again in 2015 and regional hotels continue to outperform London although at a slower rate compared to the previous year.

“Transactions in the sector surpassed pre-downturn levels for the first time last year and the UK remains firmly on the radar as one of the top locations for development.

“With GDP expected to grow by 2%, we remain confident for another positive industry performance this year.

However, there will be many challenges in 2016 including the impact of a strong pound and the newly introduced National Living Wage, not to mention the outcome of the Brexit referendum and the US election result.

“Despite these, and a lack of major sporting events to boost footfall and spending, we remain positive. With VisitBritain predicting the number of UK visits to increase by 3.8% to 36.7m and visitor spending to reach £22.9m (up 4.2% on 2015), we have much to look forward to.”

Restaurants Should Offer Tap Water to 'Help Fight Child Obesity'

RESTAURANTS SHOULD offer tap water to families dining out, so children have an alternative to a sugary drink, say councils.

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The Local Government Association, which represents more than 370 councils with responsibility for public health, says tap water needs to be made more freely available, rather than something you have to ask for.

It wants the Government to use its forthcoming childhood obesity strategy as an opportunity to encourage restauranteurs to take responsibility and offer parents and children the choice of tap water as an alternative drink.

One-in-five people do not know that licenced premises have to provide free tap water by law. Many restaurants however, currently only do so on request.

Council leaders want restaurant owners and chains to step up and give tap water without customers feeling the need to ask for it.

This comes as figures show most people don’t ask for tap water when they eat out.

Eight out of 10 people usually drink tap water at home, yet only a third do so when eating out at restaurants.

The same survey also found that 15 per

cent of people who usually drink tap water at home, never think of asking for water in cafes or restaurants, while 13 per cent said it made them feel awkward.

The LGA wants government to promote initiatives where children are encouraged to drink more water in the childhood obesity strategy, and has previously called for tap water to be made more freely available in schools, nurseries and children’s centres.

Cllr Izzi Seccombe, LGA Community Wellbeing spokeswoman, said: “We want restaurant owners to play their part in tackling childhood obesity by offering families tap water.

“While most restaurants will happily provide a glass of tap water on request, we’re saying it shouldn’t be something you have to ask for. Some people may be too embarrassed or find it awkward to ask for tap water. Others may simply forget it’s an option.

“Water brings important health benefits and keeps people hydrated. For children it’s an alternative to a sugary drink, while for adults it might dissuade them from ordering another alcoholic drink.”

Brits Becoming 'A Nation of Coffee Drinkers' FIGURES REVEALED following a survey by the NPD Group, a global information company has found that in the out of home British foodservice market, consumers are 2 ½ cups of coffee for every cup of tea.

We Britain’s consumed some 2.098 billion cups of coffee out of home (OOH) in the year ending December 2015, up 4.3% or 87 million more than yearend December 2014.

In contrast consumers drank 874 million cups of tea in the same period, down by 1.8%. Tea consumption is nearly 19% down on 2010. Tea now accounts for just over one-quarter (27%) of all OOH hot beverage servings in Britain, down from close to one-third (31.5%) in 2010. That means tea’s market share vs coffee has shrunk by over 14% in that time.

Muriel Illig, account manager at the NPD Group, said: “There’s no quenching our thirst for the three most popular speciality coffees – Cappuccino, Latte and Americano – and those three account for around two-thirds of all the coffee we buy away from home.

“In Britain, we love coffee when we are on the go. But as coffee climbs then tea is teetering – it really needs to fight back. The share of tea in a country famed for its love of this beverage has slipped significantly and the thirst for speciality coffees completely swamps demand for speciality teas.”

The information released also finds that Brits are buying coffee when they stop to fill up their cars. Nearly 17 million cups of coffee were bought at petrol stations in 2015, 5 million more than 2012.

Pub and Restaurants Groups See Sales Growth Slowing Down

BRITAIN’S MANAGED pub and restaurant operators are experiencing a sales slowdown at the start of 2016, latest figures from the Coffer Peach Business Tracker show. Collective like-for-like sales for March were up just 0.6% on the same month last year, and come on the back of zero growth in February.

“It’s a generally flat market out there, and the March numbers will be particularly disappointing as they include Easter weekend trading, which fell in April last year. Although the weather over the four-day holiday depressed sales overall, Easter still normally provides a boost to the eating and drinking-out market, no matter how poor the weather,” said Peter Martin, vice president of CGA Peach, the business insight consultancy that produces the Tracker, in partnership with Coffer Group, RSM and UBS. “Sentiment in the market is that 2016 will be a tougher year than last. Optimism levels are still positive, but down on this time last year, and we are already seeing a cutback in site openings among a number of operators,” Martin added.

“It will be interesting to see if confidence among both consumers and operators picks up once the uncertainty surrounding the EU referendum is out of the way.”

Restaurants chains performed marginally better than managed pub groups over the month, with collective like-for-likes up 1% against 0.4%. Regionally, like-for-likes grew 0.8% outside of London and 0.4% inside the M25, compared to March 2015 – a reversal of the trend seen in February when London performed better.

Total sales for the month among the 32 companies in the

Tracker cohort were up 4.9% on 2015, reflecting the effect of new openings over the past year.

The underlying annual trend shows sector like-for-likes running at 1.3% up for the 12 months to the end of March, with little difference between London and the rest of the country.

David Coffer, chairman of the Coffer Group, said: “Operators have for some months now endeavoured to expand outside of the central London core to avoid spiralling high rents and prices being sought within the capital.

This has increased rental values in provincial markets. The acceleration of many excellent brands into these regions has enhanced customer demand and trade, and this is reflected in the latest figures. In our opinion, this trend will continue as we see a far greater reluctance in the central London core to pay major premiums especially for licensed premises.

We feel that there is a strong possibility that more opportunities will become available in all markets across the UK and particularly central London.”

Adam Spencer, associate director at RSM, added: “Another month of sub-1% like-for-like growth figures will be giving investors in the UK eating and drinking out sector pause for thought. Couple this with the EU referendum vote, which is now only two months away, and we are expecting a notable slowdown in sector activity, with investment decisions being postponed until the outcome of the referendum is known.”

Jarrod Castle, leisure analyst at UBS Investment Research, commented: “Like-for-like growth showed a continued soft trend. The 12-month moving LFL average inside the M25 ended at 1.2%, compared to 1.1% in both February and January, and outside it was also 1.2%.”

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May 2016

“Big Chains” Restaurants Pushing Global Study: Millennials Mobile Use Out Independents Says Restaurateur Reshaping Hospitality Industry A Birmingham restaurateur has called on independent operators to make their voices heard with local planners to prevent being forced out of town centres by multi outlet chains.

Mr Jabbar Khan a Birmingham restaurateur who said that despite running four successful restaurants he had been unable to complete a deal without being pushed out of the city centre due to he says, landlords favouring large chains, adding that he had previously outbid competitors at least twice but lost out on both occasions to larger businesses.

Mr Khan added: “We are prepared to spend as much as the big boys, or more, but you are in a situation where as soon as a PLC comes in you have no chance.

“PLCs are always favoured over independents irrespective of whether there is a good concept or how important what they are doing is to the city.

“The problem with that is Birmingham becomes the same as

every other developed city. We should be in a position where Birmingham can make itself a bigger global player. The question is what kind of city do we want to become?

“We either become homogeneous and give everything to PLCs or we try to be individual.”

Mr Khan’s comments follow a successful campaign in London after catering operator Benugo pulled out of contracts to run Parliament Hill café on Hampstead Heath, and the Golders Hill Park and Highgate Wood cafés, following public opposition.

The company announced earlier this month that they had “reconsider their position” having listened to concerns of local residents.

A social media petition was also organised, which gathered tens of thousands signatories within days of being launched, accompanied by rising negative comments on Twitter. The main concern of those protesting was the perception that we are corporation was favouring “big business” over a family run business.

Brits Want To Ban Phone Use At Restaurant Tables

BRITS ARE growing increasingly frustrated at the use of mobile phones during a meal and would welcome a ‘no phone zone’ in restaurants, according to new research by restaurant booking platform OpenTable.

The research found that nine in ten Brits find it ride when others use their phones during a meal, while eight in 10 (83%) would welcome a ‘no phone zone’ in restaurants.

Adrian Valeriano, vice president, Europe, OpenTable, said, “Mobile phones and social media are now a central part of both our professional and social lives, so it isn’t surprising to see that diners are using their mobiles at the dinner table more than ever.

Happy Birthday, Ma’am

THE QUEEN’S 90th birthday celebrations will bring Brits out in force to celebrate, according to one of the country’s biggest party supply companies.

Peeks of Christchurch in Dorset has stocked up on its red, white and blue products in preparation for the demand.

Managing director Nick Peek – the third generation of the family to run the firm - said the country’s celebrations will be the biggest since the Diamond Jubilee in 2012.

The company has ordered 500 miles of bunting, and enough union flags, garlands, balloons and street party paraphernalia to cover the nationwide event.

The Queen’s birthday was on April 21 and the official celebrations will take place between May 12 and 15 and will

“It’s fair to say that in recent years the restaurant industry has had to adapt to this change in dining behaviour, but you would be hard-pushed to find an establishment that had a problem with it. However, if diners are serious about wanting no-phone zones, it will be fascinating to see whether restaurants adopt it.”

The booking service found that two thirds (66%) of the UK will use their mobile phone at the table when dining and, of those that do, 41% would post images of their food on social media.

A further sign of our increasing reliance on social media was proven by one third (32%) of the UK admitting to asking for a restaurant’s Wi-Fi password before they even order their meal, while 40% would not to go to a restaurant if it didn’t have Wi-Fi.

include a pageant like the one for the jubilee.

On June 11 is the Trooping of the Colour, which is the official celebrations of the Queen’s birthday, and on June 12 a giant street party will be held in The Mall, with plans for street parties to be held concurrently across the country.

Nick said: “There is a huge interest in Royal occasions and Brits love an excuse to have a party.

“This year is Peeks’ 70th birthday and over the years we’ve sold products for every Royal occasion and the interest never seems to drop.

“We have Queen cut-outs, a variety of hats, face paints, posters, waistcoats and everything a party needs including party packs. And for street parties we have table cloths, cutlery, plates, napkins and even sandwich racks. ” Peeks has a giant party store in Christchurch as well as a website and it produces catalogues for its mail order customers Visit www.peeks.co.uk or see the advert on page 7.

NEW REPORT from Oracle Hospitality – Millennials and Hospitality: The Redefinition of Service – highlights the ways in which hospitality operators need to adapt their services to meet the individual needs of millennials.

More than 9,000 millennials from around the world discussed their use of technology in hotels, restaurants, bars and coffee shops in a groundbreaking survey that quantifies the impact mobile devices are having on hospitality.

Demonstrating, in some cases, that mobile use is pervasive and reshaping the industry, key findings from Millennials and Hospitality: The Redefinition of Service include: 39% have already ordered delivery or take-out using their smartphones, and 20% have used a mobile device to check-in at a hotel.

“Mobile is very much here and happening in hospitality,” said Ray Carlin, Vice President of Solution and Strategy Management at Oracle Hospitality, which commissioned the global study. The results underscore how technology is altering consumer expectation and presenting hospitality operators with an unprecedented opportunity to win millennials’ business.

“It will require a redefinition of service – one that offers millennials tremendous choice, speed and personalization based on their individual preferences,” Carlin said. “Providing such tailored service not only means accommodating consumers’ use of smartphones, but for operators to leverage their own mobile devices to better serve them.”

Among the report’s other major findings: Loyalty is a priority for food and beverage: 52% of millennials want to use their mobile devices to take advantage of loyalty programs offered by restaurants, bars and coffee shops. Millennials want to be acknowledged, with personalized rewards that reflect their individual preferences. For the operator, this offers huge potential in collecting invaluable data about customer behavior and delivering targeted promotions to drive order value and revenues.

Hotels face a mobile frontier: Make no mistake – millennials in every country are already using their mobile devices to conduct core functions with hotels. Among the findings: 20% had checked into a hotel using their mobile, while 46% had booked a hotel room through similar means. Only 12% had ordered room service by smartphone, yet room service was the number one request when millennials were asked how else technology could improve their stay.

Gaps exist between desire and ability: In several instances, millennials’ desire for mobile-driven activities and their actual experience using them varied significantly. For example, only 29% of U.S. millennials reported already having paid with a mobile device, but 44% expressed a desire to do so – suggesting an opportunity to grow business by meeting demand.

Geography makes a difference: Many similarities exist among millennials around the world, but behavior and preferences also vary greatly by geography and culture. Japanese millennials, for example, were surprisingly less likely to use their smartphones in hotels or restaurants – only 19% wanted to pay for food or drink by mobile device.

Voices need to be heard: When evaluating hospitality employers’ use of technology, more than one third (36%) of millennials who had worked in the industry said that there was much room for improvement. Interestingly, only 15% said their employers solicited their suggestions for improving technology use.

Not all mobile devices are equal: Millennials, no surprise, can’t part ways with their smartphones – 87% of survey respondents said they use one daily. The Apple Watch is already being used by 10% of UK millennials. But other devices are used less than perhaps expected: only 37% reported using iPads and tablets daily.

Carlin continued: “The other significant finding is that the demand for ordering and paying by smartphone is not universal – there are plenty of millennials that still want personal service when they’re in a hotel or a restaurant. Our job is to help operators adapt and define how technology supports a personalized, flexible service offering.”

Campaign Launched To Curb Antibiotic Use in Food

FIFTY FOUR large investors managing in excess of 1 trillion pounds in assets have begun a campaign to curtail the use of antibiotics in the meat and poultry used by ten large U.S. and British restaurant groups.

McDonalds and JD Wetherspoon were among 10 multi outlet groups who received a letter last month from institutions including Aviva Investors. The request to set a timeline to stop the use of medically important antibiotics in their supply chains.

The move follows warnings from the World Health Organisation that the world is moving towards a post-antibiotic era in which many infections would no longer be treatable because of the overuse of antibiotics.

In a statement the coalition said that eighty percent of antibiotics produced in the United States are given to livestock, adding that failure to confront their “irresponsible” use threatens both health and investor returns.

In a written response dated March 24, JD Wetherspoon said that growth-promoting substances, including antibiotics, were already banned across all of its livestock supply chains.

Mitchells & Butlers said the use of antibiotics in livestock production is an important issue and the company is reviewing the matter across all species as part of its sourcing policy.

The Restaurant Group, meanwhile, said that it ensured responsible animal welfare standards throughout its supply chain and it is a strict requirement of suppliers’ contracts that antibiotics are used only for the treatment of disease.

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Cocktail Sector Continues to Surge More than three quarters of the country’s bars now sell cocktails, with healthier and premium mixed drinks among the big trends driving the flourishing market, exclusive new research from CGA Strategy reveals.

The latest Mixed Drinks Report finds that 78% of British bars now sell cocktails. Across the licensed trade as a whole— including pubs, restaurants and hotels as well as bars—penetration is now at 28% of sites, up by more than four percentage points on last year. Cocktails are most popular in London, where 36% of outlets now sell them.

CGA Strategy’s research also shows that well over a quarter (29%) of cocktail drinkers now prefer to order skinny options.

That is up by 13 percentage points on last year, and fits with a wider UK trend of healthier drinking and eating. One in four (25%) now frequently drink cocktails made with premium spirits—a sign of surging interest in craft producers and micro distilleries.

The Mixed Drinks Report calculates that cocktails now account for 6% of all spirit sales by volume, continuing a steady increase over the last few years. Other insights from CGA

Strategy’s important snapshot of the market include: • The mojito remains the country’s most popular cocktail—but the Pornstar Martini, now the fourth most bought with a market share of 8%, is the biggest riser of the last year • Vodka is the most common ingredient, featuring in nearly two thirds (64%) of cocktails served • Gin and sparkling wine are increasingly important elements of the cocktail mix, drawing 16% and 11% of sales respectively • Men now account for 45% of total consumption—proof that the days of cocktails as the preserve of female drinkers are long gone.

The report also highlights the massive benefits of cocktails and their drinkers to the licensed trade now. It shows that cocktail fans tend to drink out 25% more often than average consumers, and are twice as likely to try new drinks.

CGA Strategy client services director Rachel Perryman says: “Our research reveals how bars have transformed the cocktail market, taking mixed drinks from the niches of drinking-out to a hugely popular mainstream consumer choice. And with the peak cocktail season of summer fast approaching, this report illustrates the great opportunities that bars, pubs and restaurants now have to take their sales to new heights.”

Carluccio’s Raises £1.5m For Action Against Hunger

Carluccio’s restaurant group has announced that it has raised a staggering £1.5m for humanitarian charity Action Against Hunger since it began supporting it in 2007. The organisation is committed to ending child hunger and runs life-saving programmes in over 40 of the world’s poorest countries.

Last week saw Carluccio’s chairman, Simon Kossoff, visit the north east of Senegal and a scheme that the group funds – an Action Against Hunger nutrition project in Matam, on the border with Mauritania.

Simon, along with Susie Aliband (Senior Marketing Manager) and Daniel

Jeffries (Recruitment Manager), visited a number of projects in Matam including a garden where villagers are taught to plant vegetables such as beetroot, carrots and parsley and a health post that monitors and treats over 1600 children under five years of age from the villages in the area. The team also took part in a community awareness session, part of a Carluccio’s funded project to teach good hygiene/food practices and occupational therapy for malnourished children.

A highlight of the trip was the cooking of Carluccio’s signature dish, Penne Giardiniera, with villagers using the brand’s own pasta brought from London and locally sourced ingredients – most of the group’s fundraising comes via a 50p donation from the sale of this dish.

Vintage Displays by Morplan KEEPING UP with the current trend for all things retro, Morplan now stocks a huge choice of display props, shopfittings and more made from natural, recycled or reused materials.

There are crates, shelving units, trays and counters in a lovely, worn driftwood finish (Cargo), tables, shelves and gondolas in rough, whitewashed or natural finishes (Heritage)

plus carrier bags in traditional brown paper or 50s style polka dots. Alongside those you'll find essentials such as acrylic menu holders, chalkboards, cash registers and pricing guns. With over 5,000 products from stock and mainland UK delivery free on orders over £85 exc.

VAT (exceptions apply), it's worth taking a look at what Morplan has to offer.

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Quarter Of People With Food Allergies Suffer Reactions When Eating Out A SURVEY by the FSA and Allergy UK has shown there have been improvements for those with allergies since new labelling rules came in, but more needs to be done.

The survey found one in four has suffered a reaction while eating out in a restaurant or cafe since new allergen labelling legislation came in a year ago. It also found that nearly one in five (19%) of those allergic reactions resulted in a hospital visit.

The EU Food Information for Consumers (FIC) legislation came into force in December 2014, and means that food businesses have to make information on 14 allergens available to consumers. This ranges from the most common allergens, such as peanuts and gluten, to less well known triggers for allergic reactions such as mustard and celery. Around 2 million people in the UK suffer from allergies, including 2% of adults and 8% of children.

The survey, which was carried out to mark Allergy Awareness Week 2016, found that overall 83% of respondents reported noticing an increase in measures designed to make life easier for allergic consumers – including menus marking out allergens, and staff actively checking food information with the kitchen. More than half (58%) of allergic consumers said that their overall experience of eating out has improved; just 6% said it has got worse. As a result, a similar proportion (52%) say they now feel more confident eating out than they did before the legislation was introduced.

However, people with allergies still report a number of problems when eating out. More than two-thirds (69%) have experienced staff not understanding the severity of an allergy, and

how easily a mistake can cause a reaction. A similar number (68%) have seen staff with a lack of knowledge of what’s on the menu or in the food – including staff confusing eggs with dairy, or assuming that the customer was asking for gluten-free rather than avoiding lupin (a grain commonly used in place of wheat). Over half of allergic consumers (56%) said they have been made to feel like an inconvenience due to their allergy.

In total, around a third of those with a food allergy have suffered a reaction in the last year when eating out of the home.

The vast majority of these (25%) took place in a restaurant or cafe, with 9% being a result of takeaway food. In most cases (88%) the reaction was self-treated, with 19% of reactions resulting in a hospital visit.

Dr Chun-Han Chan, Food Allergy Expert at the FSA, commented: 'It’s been more than a year since the introduction of this legislation and we’re pleased to see real progress in how food businesses provide information on allergens to their customers. In general, the situation is improving for the two million food allergic consumers in the UK, and greater numbers have the confidence to eat out.

Allergies can be fatal, and this is why it is vital food businesses give their customers information they can trust 'However, our survey has found that this isn’t true for everyone, and that many establishments aren’t yet providing the information that their customers need. The number of people suffering from food allergies and intolerances has increased in the last decade, so it’s clear that it is not something businesses can ignore. Allergies can be fatal, and this is why it is vital food businesses give their customers information they can trust.'

BBPA Helps Develop Tool for Pub Sector

THE BRITISH Beer & Pub Association (BBPA) has helped develop ‘How Good’s Your Business Really?’ (HGYBR), a free online productivity tool for managers in the hospitality sector, and is urging licensees to make the most of the new tool.

HGYBR uses five short surveys to assess a business across key performance areas, and benchmarks the user against their competition. It has been developed as part of an initiative led by Sir Charlie Mayfield (Chairman of the John Lewis Partnership), with the support of the Government, and is a provocative callto-arms challenging business managers to test what they’re leaving on the table by continuing ‘business as usual’.

The BBPA helped to develop the tool with McKinsey & Company during the pilot phase, ensuring the tool’s relevance to the pub sector.

HGYBR provides practical advice on steps that businesses can take today in order to improve, information on key industry trends that businesses should be preparing for, and an

assessment of how much extra profit a business could make by improving their performance.

Pubs will benefit from the insights the tool gives on issues such as increasing sales potential, effective business planning for the future, management of staff, and operational efficiency in comparison to similar businesses.

Developed to complement the Government’s productivity plan, ‘Fixing the Foundations: Creating a more prosperous nation,’ HGYBR is a not-for-profit initiative funded by the private sector.

The app is free to try and can be found here. http://howgoodsyourbusinessreally.co.uk/ BBPA Chief Executive Brigid Simmonds comments: “There are considerable cost pressures on pubs. Looking at how we can improve productivity and become more profitable is essential. This should prove to be a really useful tool to promote effective business management in pubs, and I would urge licensees to try it.”

Why Magazine Advertising Still Packs a Punch in 2016

MAGAZINE ADVERTISING is still a great way of pushing marketing messages to a captive audience, argues Karl Hunter at HFE:We live in an internet age, with virtually every adult in possession of a smartphone which is their gateway to the information highway known as the internet.

With social media such as Facebook and Twitter prevalent like never before, it’s a natural progression that advertisers look towards these platforms with a bulk of their advertising budget although this can often be a flawed approach.

While people enjoy using social media, the way in which they devour information is short and sharp in comparison to the way a consumer will pick up a magazine or newspaper and leisurely flick through the said publication in a more relaxed fashion.

Whether it’s a sport, lifestyle or car magazine, this method of advertising means you’ll get focused attention that doesn’t exist with smartphones and tablets. You can also target a certain section of consumers with the magazine in which you choose to advertise.

There’s also the question of impact. Here at HFE, we want to push our fantastic PVC banners and other products and using a magazine to advertise would allow for something more visually stunning than an online banner or text ad where the advertiser is restricted to a certain number of characters.

The same applies to a car, watch or shoe manufacturer who might want to utilise a full page in a magazine to show off the technical specifications of their products. A beautiful glossy colour mix can really show off the product.

The credibility of advertising in magazines should also not be underestimated. This is especially the case if you choose to follow the advertorial route where advertisers produce a feature which integrates nicely with the actual editorial of the magazine in question.

Consumers are more likely to trust a product or company which is effectively endorsed by a magazine that they actually choose to buy. They are also a great vehicle to endorse the brand on a segment of consumers and encourage loyalty as part of the bargain.

For further information on HFE, see the advert on page 7.

May 2016

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See the Latest FRIMA VarioCooking Center at Commercial Kitchen, The Catering Equipment Show 7-8 June 2016, NEC Birmingham, Stand B6.

THE FRIMA family will be out in force at Commercial Kitchen, The Catering Equipment Show, with three different models on the stand.

The biggest is the 211+ floor-standing version and the smallest is the counter top 112T, while the newest is the counter top 112L. These models will give visitors a great overview of the FRIMA range. The FRIMA VarioCooking Center is a modern, multifunctional cooking appliance that can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. It’s super-fast too – four times faster than conventional cooking. For even speedier cooking the 211+ has a pressure cooking feature that can cut cooking times for products such as casseroles, soups and stocks by 50% or more.

The latest member to the family, the 112L, was developed in direct response to customer demand. It is a two-pan unit, each with a capacity of 25 litres. Previous Frima twopan units have had 14 litre pans.

The 112L’s two pans offer maximum flexibility both in production and in à la carte.

Chefs can be boiling pasta in one pan and cooking steaks in the other, frying chips in one and creating béchamel sauce in the other – the potential is vast. The 50 litre capacity provides sufficient frying surface and boiling capacity even at peak times. The height of the pan base is ergonomically designed to make it easy for chefs to work with, which is an important benefit compared to tilting pans or other multifunctional appliances.

The 112T has already proved popular as it brings the advantages of multi-function equipment to the kitchens where space is limited. It can be sited anywhere. On a table, a work surface, a central cooking block, a production area… wherever it’s needed. Measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans, giving it the same capacity as its larger stablemate, the VCC 112.

On the stand FRIMA experts will be able to advise chefs and catering managers as to which VarioCooking Center is right for their establishment.

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

14

Caterer, Licensee & Hotelier

May 2016

The Softer Side of the Harborne Local; Records Broken For International Visits The King’s Head ‘Give Back’ in 2016 NEW FIGURES revealed last month show that a new February record has been set for the number of international visits to the UK, up 8% on the same month last year, with spend also up 6%.

THIS YEAR The King’s Head in Harborne has pledged to work with as many local charities as possible after hosting several successful charity nights since the beginning of 2016 - so far the King’s Head team has raised over £600 for notable local causes.

Staff from The King’s Head hope to see their locals get involved with their charitable events throughout the year.

Since January the Birmingham based pub, listed in many food guides as a ‘go to gastro-pub’ in the city, have held events for The Warley Woods, Birmingham St. Mary’s Hospice, St Albans Community Association and Birmingham Dogs home through their Networking events, monthly charity pub quizzes and most recently, their ‘Doggy Food Drive’. With more events lined up, they are hoping to be able to give a lot more throughout the year to help encourage donations and spread the word about the great things that charities in their community do for

the locals of Harborne and Birmingham.

Jo Scone Marketing Manager at The King’s Head said, “We are a really close knit team here at The King’s Head, and we all know how important the local community is to this venue. Our venue has always been a key figure in the Harborne area, ever since it was built as The King’s Head Coaching Station in the early 1900’s. Giving back to charities in our community is a given - what we really want to say by committing this year to raising the awareness of our chosen charities is a massive ‘Thank you’ to those who have helped make us who we are today.”

The King’s Head aren’t stopping there - Their next charity events are in support of: the Queen Alexandra College with a charity quiz on the 24th April and Action on Hearing Loss with another charity quiz on the 28th May. The team hope that their popular historic venue will become the ‘go to’ place for locals to feel involved in their community, and that locals will take the opportunity to give to worthy charities throughout the year.

Luxury Waterproof Mattress Protection

FULLY ENCASING your mattresses is becoming an ever more popular choice in multiple occupancy environments like hotels and guest houses, as more and more managers switch on to the multiple benefits.

The luxury mattress encasements from CIMEXINE SureGuard come a silky soft, smooth, absorbent and breathable fabric that is a pleasure to sleep on, yet is 100 per cent waterproof thanks to its miracle inner membrane. The membrane also makes them bed bug proof, odour proof and dust mite proof, and so acts as an allergy barrier.

The encasements stay on the mattress long term, keeping it permanently pristine underneath (or hiding unsightly stains) and significantly extending mattress life.

Unwanted ‘accidents’ soak into the fabric, but do not get through to the mattress itself, thanks to the waterproof membrane. The encasements can be machine

washed and tumble dried without losing their features.

CIMEXINE Sure-Guard supply more sizes of mattress encasements than any other company (over 35!), and at very competitive rates. Visit https://shop.cimexine.com or call 01832 770483.

Pillow encasements and fitted mattress protectors (elasticated corners) are also available in the same luxury waterproof fabric at www.sleep-a-sured.com .

CIMEXINE also has a division that specialises in guaranteed eradication of bed bugs using heat treatment. Call 0207 416 6671 for more advice.

CLH News has teamed up with Cimexine to offer a 20% discount to hotel and guest house owners on all Cimexine Sure-Guard mattress and pillow encasements on orders of 10 units or more. The discount can be activated at the checkout stage at https://shop.cimexine.com by keying in ‘CLH188’ into the coupon code area and then clicking ‘Apply Discount’.

Alternatively call us for advice or a sample on 01832 771838 or email info@cimexine.com.

The Office for National Statistics figures show that 2.25 million visits were made in February 2016 with visitors spending £1.08 billion. Strong growth was seen in business visits, 12% up on the same month last year with 750,000 visits and securing an all-time February high.

Today’s figures come on the back of a record-breaking January for inbound visits.

VisitBritain Director Patricia Yates said: “These back-to-back record-breaking figures leave no doubt that 2016 is off to a cracking start for inbound tourism as we continue, through our international marketing campaigns, to promote Britain as the ‘Home of Amazing Moments,’ inspiring even more visitors to come and explore all our nations and regions.”

Tourism Minister David Evennett said: “This record-breaking start to the year shows that our fantastic array of attractions remain hugely popular with visitors from all over the world.

“There is so much to see and do across the whole of the

UK and we are absolutely committed to encouraging tourists to see all the hidden gems we have to offer.”

And Britain as a tourist destination could also expect another boost from its time in the global media spotlight this week following Her Majesty The Queen’s 90th birthday yesterday, the arrival of US President Barack Obama, and the 400th anniversary of Shakespeare’s death on Saturday 23 April.

VisitBritain is running a social media campaign from its twitter handle @VisitBritain to encourage President Obama to tweet during his visit using #OMGB (Oh My Great Britain) – the hashtag at the heart of the organisation’s marketing campaign for 2016 to promote Britain as the ‘Home of Amazing Moments’. President Obama has the highest number of Twitter followers and Facebook fans of any world leader with more than 73 million followers and 48 million fans respectively.

Last year set a record for inbound tourism to Britain with 35.8 million visits, 4% up on 2014. Comparing growth over the last five years shows that there were six million more visits in 2015 than 2010, an increase of 20%.

Inbound tourism is worth more than £26 billion to the UK economy.

Ratings Revision Must Put More Weight on Pest Prevention, says Trade Body PLANS TO extend the food hygiene rating system in the UK must put greater focus on pest control, according to a national trade body.

The Food Standards Agency (FSA) is keen to see a ‘scores on the doors’ scheme introduced in England – making it mandatory for all restaurants, pubs, hotels, cafes and takeaways to display their ratings in public.

The body is putting together a case for new legislation following the success of the initiative in Wales and will present it to the government later this year.

But the British Pest Control Association (BPCA) insists any measure of the cleanliness of food outlets should be more affected by its approach to pest management.

Simon Forrester, chief executive, said: “The current Food Hygiene Rating System (FHRS) is essentially a simple method to rate standards.

“We think greater importance should be placed on pest control and the approach each outlet is taking.

“Pests are vectors of disease and infestations can cause serious issues with the storage and preparation of food.

“Public tolerance of pests, particularly around food, is understandably very low and problems can have a massive effect both on an outlet itself and neighbouring businesses.

“But very few have a pest management contract in place.

The alternative is to provide proper training for staff, either inhouse or externally, to recognise the signs of an infestation, why pests are a problem and what to do about it.

“We think that should be a requirement in any revision of the rating scheme and we would welcome the opportunity to discuss the idea with the FSA.” Existing regulations require food outlets to have ‘adequate procedures’ in place to control pests, depending on the nature of the business, and food safety officers will consider those

procedures as part of their assessment.

But the not-for-profit BPCA insists pest control should be more of an ongoing matter for owners, managers and staff of every outlet.

Mr Forrester added: “All businesses involved in the commercial preparation, transport or storage of food should understand potential issues and be able to take basic steps to keep pests out and maintain safety standards.

“Prevention is far better than cure, so staff should be obliged to learn about measures that can be taken to avoid an infestation and how to spot the first signs of one.

“Problems would then be unlikely to occur and, if they did, could be quickly nipped in the bud.

“Food businesses affected by pest problems can be badly damaged, so the expense of providing basic, low-cost training would be far outweighed by the potential consequences of ignoring the issue.

“It would also demonstrate that businesses are taking pest management and food hygiene seriously.”

Inspections should be far from the be-all and end-all for food businesses, according to Mr Forrester.

He added: “There might have been no issue with pests when the previous inspection took place, but what’s to say there won’t be one around the corner?

“How will any infestation be spotted before it becomes a major problem and what will be done about it?

“A problem is unlikely to become evident, to the authorities or public at least, until the food safety officer’s next visit. That could be a year or so and consumers would be none-thewiser.”

Businesses keen to fully protect themselves against the prospect of a damaging infestation should seek advice from a professional pest management company, according the BPCA.

Soft Drinks and Mineral Waters Hampstead Tea

WITH SUMMER 2016 currently on track to be the warmest summer for years, why not hydrate your clientele with something a little bit different?

Hampstead Tea have started a tea revolution with the creation of four mouthwatering delicious iced teas. Hampstead Teas Iced teas come in four flavours; Elderflower,

Lemon, Raspberry and Peach. Uniquely, all the iced range from Hampstead Tea is made from freshly brewed whole-leaf organic Darjeeling Tea which is organic, biodynamic and fairtrade.

Nothing unexpected is added and they are made as you would make an iced tea at home, which gives them an artisan character. The Iced teas are beautifully presented in 330ml tetra and can be stored ambient but are best served from the fridge. An ideal accompaniment to a meal or as refreshing long drink taken on its own.

Reader enquiries - Tel: 01908 583701, email: sales@hampsteadtea.com or visit www.hampsteadtea.com

Say Hello to the NEW Radnor Hills Dragon Bottle

2016 IS an exciting time for the team at Radnor Hills with a much anticipated launch of their new Dragon Water Bottle Design! We love the new look and judging from the response of our customers…everyone else does too!

The fresh new look has really made the 500ml bottle stand out on the shelves, and with the Welsh Dragon cleverly embossed on the front of the bottle, what better way to reflect our strong Welsh heritage!

Radnor Hills have designed this bottle making it an easy ‘Grip and Go’ basket item, perfect for slipping into your handbag or pocket so wherever you go or whatever you get up to the Radnor Hills

Vero Water

®

VERO WATER® provides chilled still, sparkling and ambient water, supplying major hospitality organisations across the world. Its trademarked water purification system delivers consistently clean water with a crisp taste unlike any other currently available in the marketplace.

Vero’s systems produce high quality water at a lower price point than traditional bottled water (the cost per litre can be less than 10p). This benefits the establishment and customers, increases profits and less waste and storage reduces the environmental impact.

“On-site purified water systems, which deliver premium chilled, still and sparkling water, are a profitable, environmentally friendly alternative to pre-bottled mineral water,” says Vero Water’s founder David Deshe.

bottle will be your perfect companion!

What doesn’t change is the perfectly pure and natural mineral water inside the bottle, sourced from the old county of Radnorshire in Mid Wales. In this very under populated area, the water is able to filter naturally through layers of rock to achieve its exceptional taste and purity. As you enjoy each bottle you will be consuming one of the natural wonders of Mid Wales!

All the new PET Dragon Bottles are available in sports cap and screw cap and are all blown onsite at Radnor Hills.

Pick one up today!

Call Radnor Hills on 01547 530220 or visit www.radnorhills.co.uk

“Not only are our systems good for the environment, but they also provide good revenue for the outlet and a great product at a cost-effective price for the customer."

“As for the cost of water, tap water may be free, but Vero systems enable hotels, restaurants and bars to offer customers water at a very low cost indeed, usually as little as £1 per 1-litre bottle. A far cry from the £4-plus eateries ask for a small bottle of branded water."

An innovative five stage purification system incorporates breakthrough, unique Vero+ technology to remove impurities, chemicals and imperfections in the water. This leaves only fresh and hydrating water that is noticeably more palatable than ordinary filtered alternatives. Once purified, the water is flash chilled, if required, and served still or sparkling in its signature reusable, dishwasher safe litre glass bottle.

The Vero+ systems are available in different formats, making them ideally suited to different sizes of establishment and the monthly lease price for the system is fixed, regardless of the total water dispensed.

Find out more about Vero’s latest offers by calling 01953 857975 or visit www.verowater.co.uk

16

Caterer, Licensee & Hotelier

May 2016

BHA Calls For Inquiry into Online Travel Agents THE BRITISH Hospitality Association is calling for an enquiry into online travel agents calling for a ban on rate parity, speedier resolution when dealing with complaints and greater transparency for consumers. In statements the BHA said; “The BHA welcomes the House of Lords Report which recommends greater accountability and transparency of online travel agents. These OTAs wield vast power and hold our industry hostage by commanding punitive rates of commission. We are pleased that this influential committee is proposing Europe wide steps to enable our industry to challenge anti-competitive online practices when they arise. The BHA calls upon on the government and policy makers in the European Commission to support our lobbing in this area and get engaged – this is a significant step forward for our industry and we want to see the momentum continue,” said Chief Executive of the British Hospitality Association, Ufi Ibrahim.

The Report by the House of Lords Select Committee is called Online Platforms and the Digital Single Market. It is a response to the EU Commission consultation on how the largest online platforms use their market power and whether current regulation and competition law is effective in the digital economy.

The British Hospitality Association has called for: • An outright ban on rate parity clauses – which prevent hotels from offering lower rates than those on the online booking sites where they are listed. This practice impacts directly on consumers since it means less competitive pricing with similar room rates offered by online travel agencies and hospitality venues across the board. Rate parity clauses are already illegal in France and were found to be anti- competitive in cases brought against Booking.com and HRS in Germany; • More effective and speedier methods for resolving competition and consumer protection issues and codes of practice for online platforms; • Transparency for consumers in rankings, ratings, reviews.

Equipment Buyers Gear Up for Commercial Kitchen 2016 LEADING EQUIPMENT purchasers and specifiers many of the UK’S leading restaurants, pubs, hotels and contract caterers have confirmed their attendance at Commercial Kitchen 2016.

Taking place at the NEC Birmingham on 7-8 June, it’s the UK’s first trade show dedicated to the running of effective, profitable kitchen operations across every sector, including the important hospitality sector.

The event will feature 80 hand-picked innovative exhibitors showcasing the complete range of equipment, devices and utensils required to run an efficient, sustainable commercial kitchen; including cooking equipment, refrigeration, storage, warewashing, fit out and design.

The show’s organiser Diversified Communications UK (behind the award-winning lunch! and Casual Dining exhibitions), says it’s delighted with the industry-wide support Commercial Kitchen is receiving.

“It really is fantastic to see the way that everyone is responding to the launch,” says group event director Chris Brazier, “more operators and specialist catering operators across the UK are looking to invest in better kitchen facilities, which meet their specific needs and budgets. Commercial Kitchen aims to be the most comprehensive trade show of its kind, in this country.”Commercial Kitchen will take place at the NEC, Birmingham on 7-8 June 2016. For further information and to register for a free trade ticket, please visit www.commercialkitchenshow.co.uk quoting priority code CK120.

How To Unlock Your True Selling Power AT UK Point of Sale, we have been manufacturing hospitality display and merchandising products for over 26 years right here in the UK.

We boast some of the world’s finest machinery for creating outstanding visual communication products from wood, plastic and metal. As a manufacturer, prices, service and quality are at the forefront of our minds throughout the whole production process, which is what has driven us to be a bold leader in the industry.

Our next day service, dedicated account managers and 25 million stocked products are just some of the qualities that make us the first choice

supplier for over 500 global brands.

Our vast product catalogue covers all bases of your business; the pavement, the front door, the window display, the bar top, the till and the dining table. If you see something you love but want to tweak it a little, we can do that. If you don’t see what you’re looking for, we can help you design the perfect product.

Our team of experts on hand to help you create innovative, high quality stand out displays to maximise your sales, increase your footfall and boost brand loyalty. Call UK Point of Sale® today at 03300 370 475 for bespoke advice and quote.

Annual Holiday Study Predicts Bumper Year for Seaside Locations THIS YEAR is set to be a bumper one for the Great British seaside as over half (58%) of Britons will holiday or take a mini break to the coast this summer, says the annual Travelodge holiday index. The report also shows that Britons will spend more than ever on their UK holidays this year – splashing out £729.80 on their breaks to give the UK economy a welcome boost of almost £20 billion.

The report, which has surveyed 3,000 British adults for the past six years, shows that 2016 is set to be the biggest year for a jaunt to the seaside since the study started.

Coastal locations dominate the list of most popular destinations, with Cornwall topping the Staycation charts for the second consecutive year, followed by Devon (3rd), Blackpool (5th), Brighton (8th) and Scarborough (10th).

The previous biggest year for visits to the seaside was 2015, when the figure was 56%. In 2013 just 31% visited a UK coastal location, showing how much the seaside has increased in popularity recently. (A full year-on-year comparison of key findings from 2011-2016 can be found in the notes to editors section).

The study also reveals that over two-thirds (67%) of Britons are taking a Staycation break this year. The average British family is taking a one-week holiday supported by four short breaks throughout 2016. A fifth (19%) of families are going all out and taking a ‘traditional’ two-week holiday.

This year British holidaymakers will be splashing out on

Uniform Just Got Interesting

BURLINGTON UNIFORMS Ltd is a privately owned company which specialises in supplying corporate uniforms for all industries and business sectors.

The company started over 40 years ago in Saville Row servicing the Hotel and Hospitality Industries. For a long time now we have been providing a one-stop shop for some of the biggest and best known Government Agencies, Local Authorities, Tourist Attraction, Hotels and Blue Chip companies in the UK. The needs of whom are constantly changing and evolving. We pride ourselves as being ableto adapt and evolve in order to match our clients requirements.

It is this forward thinking approach that brought us to evolve our new catalogues.

Going for a fresh approach, we have split the

Tableware

Stoneware Revolution

STANDING OUT from the crowd and the competition is the pursuit of all businesses – to offer something truly unique, a different and memorable experience to its customers.

This is more true now than ever before, as chefs, designers, brand managers, marketing look to excite and inspire through visual interaction and

Redefining traditional stoneware for contemporary catering SPECIFICATION: TM

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

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

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

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

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

average £729.80 on their UK break, the highest spend since the study began in 2011 and a 46% increase on last year when the average spend was £501.28. This is also an 83% increase from the lowest total holiday spend in 2013, when it was just £399.28. In total this means that Britons will spend almost £20 billion on UK holidays this year.

Over half (55%) of Britons stated that Staycation breaks provide great value which is why they are spending more this year, and 46% say their holiday is the one thing they refuse to cut back on.

The report has also highlighted that the UK’s top Staycationers are, for the second year running, in Wolverhampton, with 88% of people there taking a Staycation break and the average household spending £1,077.63. The other cities making up the top five are Bradford, Liverpool, Sheffield and Edinburgh.

After the seaside holiday, the second most popular type of UK holiday at 38% for Britons is the city break with the top locations being: London (2nd), Edinburgh (6th), Manchester (12th), York (13th) and Liverpool (17th).

Shakila Ahmed, Travelodge Spokeswoman said: “Rooms across our 512 UK hotels are selling fast for this summer, especially at our coastal locations. We have become a nation of savvy value shoppers and we want our holiday to work hard for our pound.”

Respondents from the study also cited a sense of patriotism towards Great Britain as a holiday destination, with 80% stating that the UK is a perfect holiday destination.

Churchill Tabletop Solutions WITH OVER 220 years of manufacturing expertise, Churchill has built a global reputation for creating the highest quality tabletop solutions.

Delivering innovative and high performance ranges which offer the balance of perfect presentation combined with superior strength and durability.

Summer 2016 will see the launch of the brand new Discover collection. A range of organic shapes, inspired by our natural surroundings. The brilliant white pieces with a soft embossed edge are a complementary canvas for a chef's creative presentation and allows

catalogue into the following two new collections allowing us to bring you a wider selection of products to meet your requirements.

The Corporatewear Collection contains our Suiting, Blouses and Shirts, Knitwear, Tie and Scarf ranges through to more specific uniforms requirements for the Hospitality, Catering, Healthcare and Beauty industries.

The Workwear Collection highlights our extensive range of High Visibility, Personal Protective Equipment, Workwear, and Leisurewear garments for the Construction, Utilities, Infrastructure, Transport & Civil Engineering Industries.

For further details Tel: 08707 300150, Email: sales@burlington-uniforms.co.uk or visit www.burlington-uniforms.co.uk or see the advert on page 4.

stimulation, be that shape, colour, or texture.

This has led to an explosion in demand for Stoneware and the feel and look that only true stoneware fired products can achieve – many emulate but only few produce the real thing.

A true reflection of that positive customer experience is when as the manufacturer you are contacted by the general public enquiring “ where can we buy those lovely plates we ate off ? “ Why not give us a call and see how we might be able to help you with your presentation requirements.

Reader Enquiries - Tel: 01428 604404 modern restaurateurs to showcase flavours, fragrance and texture. Sympathetic to nature, Discover is the perfect balance between beauty and durability.

Bringing together both style and strength, collections Studio Prints and Stonecast bring a rustic feel to the table with a contemporary twist on traditional decorating techniques. With hand banded edges and striking colourways, these collections inspire exciting tabletop creations and add colour and texture to a menu. As always, Churchill's comprehensive collections of ceramic, glass, melamine, wood and cutlery provide the complete solution to any venue.

Respected for service excellence, product quality, environmental responsibilities and product innovation, Churchill are the natural tabletop partners.

Reader enquiries - Tel: 01782 577566 or visit www.churchill1795.com

Steelite International Partners Exclusively with Bodum STEELITE INTERNATIONAL has partnered with Danish brand Bodum to exclusively supply its coffee and tea ranges to the hospitality industry.

Steelite International, supplier of award-winning, inspirational tableware, now exclusively supplies the UK hospitality sector with Bodum’s iconic Chambord Coffee Press, the Assam Tea Press and a collection of double walled glasses, perfect for coffee or desserts.

Heather Lovatt, head of marketing at Steelite International, said: “We are excited to be working with Bodum. This partnership reflects Steelite International’s commitment to providing its customers with the latest innovative and on trend tabletop solutions. Bodum gives hotels a stylish and effective way to make and present

their coffee and tea offerings.

“The Bodum collections we are working with allow us to have a product suitable for all levels of beverage service. This supports our goal to offer operators a choice of products with price points and product attributes to suit their needs. The Bodum products integrate successfully with Steelite International’s existing range and this really showcases our ability to offer a full composite solution to operators.”

Bodum has a rich history of producing high quality beverage products. Its coffee and tea brewing ranges come in a variety of designs and finishes to create the highest quality hot beverage experience.

Reader enquiries - Tel: 01782 821000 or visit www.steelite.com

Outdoor Leisure

Making the Most of the “Great Outdoors” SPRING HAS finally sprung, and whilst we’ve only seen glimmers of sunshine thus far, (and a lot of rain), things should “hopefully” be picking up soon which means many hospitality establishments will start to offer al fresco dining. From a traditional pub to a swanky hotel or a small high street restaurant to a large casual dining outlet businesses have been working hard to bring that dining outside experience and provide customers with an unforgettable experience.

There is no doubt that operating an outdoor dining area can be a great investment, as the weather warms up and even on mild autumn/winter days, an outdoor dining space can provide additional seating and increased revenue.

Research by an international patio shading company revealed that outdoor seating can add as much as 30% in sales to an establishment’s takings. So, if you own or manage a pub or restaurant or hotel, this can be a great opportunity to cash in on extra trade from Brits who have now embraced the continental way of life that is alfresco dining!

In 2017 Brits are expected to spend a staggering £55 billion on eating out, and according to the latest Greene King Leisure Spend Tracker for January 2015 there has been a 13% year on year increase in the average household spend on Eating Out, so there’s never been a better time to create or revamp and alfresco area and grab your share of this ever increasing market.

British weather has a worldwide reputation for being unpredictable, however, that is no excuse in this day and age for not being able to take advantage of alfresco dining should the weather turn. There are many reputable companies now offering a variety of products and services to enhance your outdoor area, furniture, awnings, shading, seating, heating, lighting, foodservice equipment, signage and wind breakers, and not forgetting epos systems where orders can be put straight to the kitchen and billing done immediately.

Make sure that you are seen, large eye-catching banners are a great way to publicise events and theme nights that you should rarely be planning, in particular your menu’s special offers, in fact, fixed price per head or special sharing menu offers always a good draw for custom, particularly midweek.

Taking advantage of key events is always a winner, Euro 2016, Wimbledon, FA Cup, Charity Shield, even the forthcoming referendum on Europe “Brexit”, is a fantastic opportunity to hold alfresco themed evenings, in particular, popular Mediterranean dishes.

Making alfresco dining family affairs again is a great way of attracting custom, offering play/game/activity facilities, outdoor ice creams machines with eye-catching toppings, create

your own Sundaes, even entertainment or face painting is a great way of attracting family custom.

Now, summer would be complete without a range of long drinks and cocktails, either with or without alcohol, table pitchers to share, and special offers between particular times is another crowd puller.

It might also be worth contacting and linking up with local businesses and set up special discounts for nearby offices, shops, hotels, bed and breakfast establishments who recommend their guests, whatever that is, careful planning and investment will payback dividends increasing customer spend, in particular during periods when business may be traditionally quieter.

CLH News contacted reader Jon Ellse, who owns The Perch in Oxford, Portobello Restaurant in Summertown, and two successful Mumma Mia Pizzerias, also in Oxford, to share his expertise on what is important when planning your outdoor space.

Three of our four restaurants have outdoor dining areas, which we consider to have great value; they’re all extremely well used and generate extra turnover and bottom line profit.

Outdoor areas are often the first impression our customers get of our restaurants and they help to conjure up an idea of the overall offer and atmosphere inside. Any useable outdoor space, either roadside or courtyard terrace, has value, and not just as smoking areas! A small sun trap for four guests is worth investing in.

Its well worth spending time researching what type of furniture best suits your offer….The market place is awash with inexpensive generic outdoor furniture but will that furniture set your restaurant, café or bar apart and allow it to stand out?

Outdoor areas, whether it’s a few pavement tables or a ½ acre beer garden, need the same attention to detail that’s given to the interior dining areas. We all have budgets to work to, but it’s good to keep in mind that the design of outdoor spaces and the furniture used is a constant week in week out advertisement.

Our industry is extremely competitive and customers have, rightly so, high expectations. The brands that dominate the High Street, which are now filtering into our neighbourhoods, are focused, professional and well run. They fully understand that customers want to know what they’re buying into before setting a foot through the front door and so they invest accordingly into their branding.

Although our restaurants have been established for many years, it’s easy to forget that there are many potential new customers walking or driving past our front doors daily. First impressions matter enormously and they last a long time.

We are as a nation embracing the great outdoors, so really utilise your outdoor area and see your profits soar!

Mobile Wood Fired Pizza Ovens

DO YOU want to stand out from the competition?

Do you want to share your culinary talent, wherever you are?

You do not like to be limited?

Wherever you arrive with a mobile pizza oven you can be a culinary king, be it an indoor or an outdoor event, giving your customers a new quality catering experience.

Enrich your restaurant menu or create a traveling kitchen that satisfies the most demanding of paletes.

Mobi Pizza Ovens Ltd. are the sole UK distributor for this innovative catering product.

With its patented design and rigorous build quality you can be assured no detail too small has been overlooked.

The mobile catering sector is an ever-growing industry.

Taking into account current market trends, our trailer equipped with a professional wood-burning stove provides an excellent solution for your catering business.

At Mobi Pizza Ovens Ltd we want the high cost associated with this trade and your potential lack of experience not to be an obstacle on the road to your success, equally it’s a professional solution to existing businesses . Our flagship product - a mobile wood-burning stove - will generate high profits with small investment.

It's a dream start for beginners in business catering and an excellent opportunity for development and self-realization.

Contact us today at Mobi Pizza Ovens Ltd. on 0330 010 1303, email info@mobipizzaovens.co.uk or visit www.mobipizzaovens.co.uk

Are You Getting The Best from Your Outdoor Area?

• You recognise the potential to generate additional income from your outdoor area, so any expenditure needs to be a long term 'value for money' investment.

• A well-designed hospitality area will transform the look and image of your venue. Providing a stylish covered outdoor area will attract return custom and increase revenue, the return on investment can be dramatic.

• By adding a stylish gazebo to your outdoor area your customer will more feel comfortable and relaxed.

A White Pavilion Hospitality Gazebo Gives You • A Contemporary Styled Gazebo That Looks Great • Can Be Personalised With Side Screen & Colours • Gives Your Customers More Enjoyment Time (and more spending with you) • Will Last for 20 Years or More • Withstand 100 Mph Winds • Simple DIY installation • Choice of 3 sizes from £1655 Always look for - Quality, Value, Guarantee, Testimonials Solutions at White Pavilion Gazebos : 1000 sold and counting www.whitepavilion.co.uk : 01653 695 285

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Outdoor Leisure Different Ways Publicans Can Offer BBQs To Their Customers Alfresco Dining Publicans should consider staging a barbecue serving an al fresco menu to liven up their food offering and appeal to both new and existing customers, according to Big Al’s Foodservice.

“Al fresco dining is undoubtedly becoming more popular in the UK, with an increasing number of bars and restaurants offering outdoor areas to eat, drink and relax while customers make the most of the limited British summer.” says John Savage, General Manager at Big Al’s Foodservices.

“There is no denying the allure for publicans as well as for diners, with the opportunity to create special outdoor menus with that ‘summer feeling’ to attract customers who would otherwise not dine indoors during such weather.”

Offering BBQ’s whatever the weather Pubs and bars planning a barbecue must have plans in place should the weather be inclement on the day of the event. Big Al’s provides the ideal solution, with a range of BBQ favourites that can be cooked on the barbecue or in the kitchen and deliver that flame-grilled taste customers love.

Tiger Furniture

WE ARE based in Oxfordshire in the UK. Our distribution centre is based in Tilbury in Essex and handled by The Uniserve Group out of The London Mega Terminal.

From here we ship banquet chairs and all types of event furniture to all parts of the UK and Europe. In order to keep our costs as low as possible we do not have a fancy show-

“For pubs and bars who want to make the most of the good weather and guarantee an outdoor barbecue experience for their customers, social media is the ideal tool to publicise events at short notice and get the message out to the local community in an instant.”

Inventive and on-trend menus Big Al’s enables publicans to tap into the growing trend for pulled pork dishes with its two pre-cooked products, a pulled pork sandwich filler and a sandwich topper.

“Pulled pork has really struck a chord with consumers, who love its tender, juicy flavours and American barbeque taste,” says John Savage, General Manager at Big Al’s Foodservices.

The Big Al’s Mesquite Chicken Wings, flame cooked until tender with a mesquite glaze, are also ideal for the barbecue.

Big Al’s products are frozen, which reduces waste, and they are pre-cooked for a worry-free, consistent result every time. They require no special storage or preparation equipment and can be quickly prepared to order and cooked in high volumes when required.

For further information visit www.bigalsflamecooked.co.uk room, however if you'd like to see a banquet chair or a folding chair sample before you order please email us or simply purchase one on line.

Our mission is simple, we aim to provide high quality furniture at the lowest UK prices with a friendly and professional customer service.

If you require a quote to present to a colleague please simply email us and we'd be happy to send you one back by return.

If you require a very large order please call us to discuss your requirements, we're always happy to talk.

Contact us on 0843 289 1974 or visit www.tigerfurniture-shop.co.uk

The Big Umbrella Company Ltd

THE BIG Umbrella Company is a leading supplier and installer of a wide range of shade solutions.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising COMMERCIAL SHADE SOLUTIONS Make the most of your outside space

Our installation service can include every aspect of works so that you can just concentrate on using your new product!

T: 01256 475099 or visit www.thebigumbrellacompany.com

We specialise in large umbrellas, parasols, heat & lighting, awnings, canopies, terrace screening, cafe barriers, glass screens, along with service and repairs.

TIGER FURNITURE CLEARANCE SALE!!

Milan Rattan Dining Set Perfect for Pubs, Restaurants, Hotels & Cafes Was £399.00 plus vat - SPECIAL OFFER Just £199.00 plus vat with Free UK Delivery* • Hardwearing and built to commercial quality • Strong rustproof aluminium frame • No assembly of chairs required - they are already assembled • Simple fast assembly of table • Table with 5mm transparent tempered glass The Millan Rattan Dining Set comprises of:

The Big Umbrella Company has many years experience in supplying and installing a range of shade solutions, including large umbrellas, hardwood parasols, awnings and heat solutions.We also maintain, recover and service all umbrellas and awnings throughout the UK. Our in-house designers can also create branding on umbrellas and awnings which can help promote your business and make you stand out from the crowd.

Many businesses are finding the need to utilise outside space to create a warm, sheltered and comfortable area for your customers, if this sounds like you please call us for a free site survey or quotation.

Tel: 01256 475099

sales@thebigumbrellacompany.com

LARGE STOCKS OF UMBRELLAS AVAILABLE FOR FAST DELIVERY

www.thebigumbrellacompany.com

We welcome visitors to Stand 1870 at Hotelympia

• 1 x 90cm x 90cm table with toughened smoked glass top • 2 x chairs with arms • 2 x chairs without arms *Exceptions apply to free delivery - please see our website for details

0843 289 1974 www.tigerfurniture-shop.co.uk

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

Outdoor Leisure

May 2016

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glassware storage 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.

Outside Structure Solutions

OUTSIDE STRUCTURE Solutions are proud to announce that we have now been appointed dealers for the Renson range of terrace covers, roller walls and brise soleil.

Renson are one of the largest manufacturers in Europe we are looking forward to showcasing the fantastic Camargue terrace cover which features a pivoting louver roof, built-in roller walls, lighting and heating as well as optional glass walls and sliding panels. This structure is truly the best we have ever seen and will turn your outside area into an elegant dining or chic relaxing zone.

In addition we are pleased to offer the Lagune retractable ter-

race cover. The roof is held secure in a frame and then retracts like an awning into a rear wall-mounted cassette. It also features a built-in roller wall to the front and can have side enclosures to suit.

All operated at the touch of a button.

If you are looking for something simpler to help with sunlight through your windows, look no further than our brise soleil. Fixed louvers installed above any window or door will help reduce direct sunlight.

If you would like to see how we can help you transform your establishment with any of these structures please get in touch.

For further information Tel: 0844 561 7679, email: sales@outsidestructures.co.uk www.outsidestructures.co.uk

Kirklees Developments Ltd Catering Equipment New for 2015 is our Decarboniser soak tank.

Designed for ease of use and robustness. Fabricated from stainless steel with 150Litre usable capacity. Simply switch it on, leave your pans and grills in it overnight, take out the clean stuff in the morning.

With over 35 years’ experience of designing and manufacturing barbecues and a variety of gas appliances with C.E approval Kirklees Developments now produce 2 sizes of hog roasters, to cook up to 200lb pigs.

The 200lb pig roaster, the largest on the market, has a viewing window and wooden handles

for comfort. It`s geared motor unit is 4 times the power of smaller roasters in its class. Chickens, jacket potatoes etc. can be cooked in the optional attachment & tall chefs may specify the optional adjustable carving brackets. Carving trays are also available.

Kirklees Developments produce an extensive range of large professional catering grill & griddle barbecues including the widely respected Masterchef and Zenith ranges.

The 8 burner Magnum has removable grills for easy cleaning and is most versatile due to its overall size and independently controllable burners.

Tel: 01484 401134, Email: enquiries@kdev.co.uk Web: www.kdev.co.uk

Country Coolers

Refrigerated Trailer Hire for:

Wedding Receptions • Outdoor Events Game Shoots • Sporting Events Farmers Markets Emergency Cold Storage for Butchers, Hotels, Restaurants, Pubs etc

ALL ENQUIRIES WELCOME

Te l : 0 1 2 5 8 8 4 0 2 1 2 Mob: 077 340 55913 w w w. c o u n t r y c o o l e r s . c o . u k

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Outdoor Leisure

May 2016

Cinders Barbecues

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

NEW SEASON SALE!

Special Price: £179.99

CINDERS BARBECUES celebrate thirty four successful years with their legendary ‘Slimfold’ range of LPGas barbecues. Whilst there are no ‘cinders’ in a Cinders Barbecue, these rugged and versatile folding units are popular with widely varied catering operations, from market traders to five star hotels and everything inbetween.

This British made equipment will deploy and cook in less than ten minutes, leaving little excuse not to boost

Country Benches - High Quality Benches COUNTRY BENCHES is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

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

Economy Benches 4 Seat Sale Price: £59.99 6 Seat Sale Price: £69.99 8 Seat Sale Price: £79.99

SPECIAL OFFER FOR MAY BUY 5 GET 1 FREE

Supreme Benches 4 Seat Sale Price: £74.99 6 Seat Sale Price: £84.99 8 Seat Sale Price: £94.99

Call us on 01480 400346 or 07446 101657

All prices exclude VAT

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

profits with an outdoor presentation whenever possible.

Over a thousand burgers at a large event is well within capacity for the best selling TG160 model, yet the unique design of grilling surface will easily support delicate items like fish or fruit. Investment is minimal and return on capital can be measured in hours, rather than years.

Profits can be extended by the welcoming glow of economical outdoor heating. CINDERS add to the versatility of their barbecues with the launch of the new infrared Quartz patio heaters, with unique retro-industrial styling and a very high weatherproof IP rating. CINDERS heating can be permanently fixed, whilst sturdy tripod options offer set up times of less than five minutes, and both the tripod heaters and barbecues save on storage through clever design.

Reader enquiries - Tel: 01524 262900 or www.cindersbarbecues.co.uk

Leisurebench Ltd

THERE HAS been tremendous interest in the new Oasis collection from Leisurebench, suitable for outdoor or indoor use. This has really added a new dimension to the existing Rattan range and includes sofa sets, dining sets plus tables and chairs of the highest quality.

Leisurebench has also recently introduced a new collection of Tolix style table and chairs, classic designs made from extra thick steel plate for commercial strength and durability. Unlike most on the market the steel has been electro-galvanised before powder coating. The galvanizing helps to prevent rust even if the outer powder coating

den furniture. Call Country Benches to see what we can do for you.

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors. Our services are great value for money and are of the absolute best quality.

All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis.

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

For further details see advert this page.

is damaged. This makes this range suitable for outdoors and more than suitable for indoor use. The chairs are also available in a range of exciting colours.

The company will also shortly be announcing the launch of a new range of smart and chic ISO table tops.

The Leisurebench range of products is extensive, ranging from traditional teak furniture through to a collection made entirely from recycled plastic, which is growing massively in popularity.

A fast delivery is guaranteed from our own warehouses and over 55.000 square feet of storage space, ensures there is always a large range in stock.

A wide range of accessories is also available including parasols, jumbrellas, heaters, cushions etc.

Visit the Leisurebench website at www.leisurebench.co.uk, or telephone our dedicated sales team on 01949 862920. Email: sales@leisurebench.co.uk.

Outdoor Leisure The Shape of Things to Come?

May 2016

Caterer, Licensee & Hotelier

New Quirky Roundhouse Accommodation Concept Launches in Derbyshire

An exciting new development is currently underway for the self-catering accommodation site at Nether Farm in Ashbourne, Derbyshire.

Since the renovation of the 17th century barns in 2003, the proprietor Pam Brown has seen business thrive and has now seized the opportunity to expand her business and capitalise on the recognised rising demand for luxury self-contained holiday & glamping units in the UK. Working with the eco-buildings firm, “Rotunda Roundhouses”, Pam's pioneering a completely new concept and plans to have the three quirky, circular 'Rotunda' Lodges available for her guests early this summer.

The handcrafted timberframed Roundhouses were the ideal solution which

Grumpy Joes Ltd Grumpy Joes Ltd is a British manufacturing company that supplies portable dance floors, tent floors, staging, bar counters and event furniture to the hospitality, catering and rental industries.

Having invented and made the first ‘no tools, no screws’ interlocking dance floors in 1974, ‘Grumpy’ Joe WestonWebb and his family business have supplied portable dance floors to all the major hotel

ticked the boxes in terms of providing a unique experience and the “WOW” factor required to further grow her business whilst also maintaining the high standard of accommodation which her guests have come to expect. It's not the shape alone, however which held the most appeal; being situated on the edge of a National Park did mean that it was essential that the buildings selected for this venture were highly insulated, were constructed with locally sourced materials and tied with their environmental objectives to satisfy key planning requirements.

Please visit www.netherfarmbarns.co.uk for the opportunity to stay in one of these unique little cabins or visit www.rotunda.co.uk to enquire about purchasing your own Roundhouse (tel: (0161) 2223350 & email: info@rotunda.co.uk) groups for over 40 years. These have now progressed to an exciting range of wireless twinkling LED floors, Colour Commander RGB LED floors and bar counters which allow users to display text, animations and images effortlessly.

Our floors are compatible with all Horizon, Florlok, Publok and Weblok floor systems. All can be supplied with custom trolleys which store panels and edging safely. Our floors have featured for several years in Strictly Come Dancing, The X Factor and Britain’s Got Talent.

For more information on all of our products and services, visit our website www.grumpyjoe.co.uk, email sales@grumpyjoe.co.uk or call us on 01509 670006.

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

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Refrigeration

Refrigeration: The Sustainable Chill

by Simon Frost, chair of CESA

CATERING REFRIGERATION is under the microscope as we head towards July 2016 and the launch of energy labelling and MEPS – minimum energy performance standards. Ultimately these will apply to many other categories of catering equipment, but it’s refrigeration that gets them first.

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

Refrigeration is on 24/7 and it accounts for around 28% of a kitchen’s energy consumption – so it makes total sense to look for energy-saving models.

The Carbon Trust’s research highlights the energy-saving potential of ‘best available technology’ (BAT) in connection with refrigeration. It concludes that the improvement potential of BAT, compared to ‘base case’, is up to 62%, depending on the type of refrigeration. It also says that BAT delivers the least life cycle cost – in other words, investing in the best available technology works out cheaper over the lifetime of the equipment.

Whilst energy labelling will be welcomed by the whole industry, as it will make it easy to see which model is the most efficient, initially it will only apply to cabinets and counters. That means a lot of refrigeration won’t be included: blast chillers, cold rooms and ice machines to name but a few.

When looking for the most energy efficient model, ask about lifetime costs. If your supplier quotes energy consumption figures, ask if they are based on ‘real life’ tests.

For example, how many times was the door opened and closed during the test?

Sustainability tips:

• There are three key issues in the 'greening' of refrigeration. They are the controller, the refrigerant and the insulation foam • ‘Green’ refrigerant gases, such as hydrocarbons, can lower energy consumption significantly • Intelligent controllers that detect changing situations keep energy use to a minimum during quiet periods. They can ensure the evaporator works more efficiently, increasing performance, economy and service life • The type and thickness of the insulation can save energy • Modern technology is allowing ice makers to produce and store more ice on a compact footprint and to be quieter, too Maintenance tips: • Load the unit correctly, to ensure that the airflow is not restricted. This will ensure even temperature throughout the cabinet, protecting the contents • To ensure a tight seal, clean door gaskets and the cabinet frame regularly with a mild soap solution • If possible, position refrigeration away from sources of heat (such as cookers) and moisture (such as dishwashers) • Ensure all ventilation grills are clear and clean; clean the condenser regularly • Ice is classed as a food, so icemakers need to be kept hygienically clean. The storage bin needs emptying, cleaning and sanitising regularly. Machines should be deep cleaned and sanitised, according to the manufacturer’s instructions The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 180 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

The UK's Trusted Catering Equipment Specialist

• Brand New Website • Tade Prices • Over 20 Years Experience • Free UK Deliver • Over 10,000 units in stock • Factory seconds also available

www.alexanders-direct.co.uk sales@alexanders-direct.co.uk 01264 333388

Refrigeration

May 2016

Caterer, Licensee & Hotelier

Flying Fish Gets Flying Start with Stancold LEADING SEAFOOD Supplier, Flying Fish got off to a ‘flying start’ with new coldrooms installed by Stancold.

Stancold, specialists in temperature controlled hygienic areas since 1946, have recently extended and refurbished a large fish processing facility for Flying Fish Seafoods in Cornwall.

Flying Fish Seafoods are suppliers of high quality fish to restaurants and hotels all over the South and West of England.

The requirements were over two phases, the first phase was to form a chilled fish preparation area in the newly built extension. The second phase was to rip out and reinstall a new chill store and temperature controlled processing area linked to

the newly built preparation area. The lobster unit was part of an additional phase added later in the project. Stancold were causing no disruption to production and observed strict site requirements.

By working closely with main contractors, Project Link over the 3 Phases, Stancold have met tight deadlines and managed to exceed the client’s expectations. With the creation of suitable temperature controlled areas, Stancold have enabled Flying Fish Seafoods to grow their product line with lobster.

For any coldroom enquiries please contact Stancold’s experienced, friendly and knowledgeable team on info@stancold.co.uk or call 0117 316 7000. For more information about Stancold’s products and services please visit: www.stancold.co.uk

Maidaid Icemakers - The Difference is Clear

THIS SUPERB range of automatic ice makers provides various size ice cubes or flakes of extremely high quality.

The Maidaid range caters for everyone, from small businesses in need of an attractive, compact model for a small space, through to businesses with large scale demands.

Restaurants, hotels, bars, fish markets and supermarkets, hospitals and laboratories – Maidaid has the perfect product for every application.

What places Maidaid ice machines head and shoulders above the rest is their capacity to create the optimum quality of ice when housed in ambient temperature surroundings usually around 21°c. This is how machines spend their working life, so that is how we test them, unlike other makes that use unrealistically lower test temperatures of around 10°c. Through ongoing technological innovation, Maidaid icemakers are energy saving with quick recovery times.

Reader enquiries - Tel: 0845 130 8070 or www.maidaid.co.uk

Alexanders - The UK's Trusted Catering Equipment Specialist ALEXANDERS ARE a Nationwide Supplier of Commercial Catering Equipment throughout the UK for Commercial Refrigeration, Kitchen Catering Equipment and Chest Freezers. We supply all types of catering equipment directly to Restaurants, Cafes, Schools, Hospitals, Bars, Pubs, Hotels, the Professional Chef, Caterer and also to the domestic market.

Also we are one of the very few online retailers to carry our own stock, particularly for chest freezers and commercial refrigeration in the UK, which means we can deliver quickly and efficiently direct to you whether

it is a fully fitted Commercial kitchen or a simple ‘one off’ chest freezer for your kitchen, garage or outbuilding.

Have a look at our website to see a huge range of products including Commercial Refrigerators, Bottle Coolers, Wine Coolers, Counter Fridges, Display Chillers, Display Freezers, Icemakers, Blast Chillers, Coldrooms, Chest Freezers, IceCream Freezers, Laundry,Medical Fridges and much more. We also have our promotional offers which are updated daily, with discounts up to 70% off this is a real favourite with our regular customers For further information, Tel: 01264 333388 or visit www.alexanders-direct.co.uk

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The Coravin Wine System THE CORAVIN Wine System is the one and only tool in the world that will help you sell more and better wines by the glass without ever opening the bottle.

Product Portfolio Wineries & Wine Stores can offer customers a taste of fine wines before they buy and use the Coravin System as an educational tool for in-store trainings and classes.

Introducing now Coravin Model Two Elite in bright and bold colours of Red, Gold and Silver, to make your every pour a statement in style.

For further details visit www.coravin.com or see the advert on page 11.

Restaurants & Wine Bars can use the Coravin System to expand their wine programs by offering better wines by the glass, without the risk of oxidation if a bottle is not sold that night.

BV Dairy

BV Dairy in Shaftesbury is the home of awardwinning Dorset Clotted Cream and a widely respected independent manufacturer of consistently top quality dairy products for the food service and manufacturing industries across the UK. Established in 1958, the company sources the majority of its milk from Red Tractor accredited farms within a 25 mile radius of its base, many of these are located on the rich pastures of the Blackmore Vale. BV Dairy’s farm liaison team work hard forging strong, lasting relationships with their Farmers and

assist in helping maintain herds of healthy, happy dairy cows.

BV Dairy maintains the highest standards and recognises the importance of applying advanced process technology alongside a knowledgeable background of traditional techniques. There is also a strong focus within the business to work continually on reducing its environmental footprint without any compromise on quality.

Innovation is provided by a dedicated development team who work with customers to provide the best solutions for their needs and the wide range of products offered includes: Soft Cheeses, Crème Fraiche, Buttermilk, Single, Double, Whipping and awardwinning Dorset Clotted Cream, Fromage Frais, Yogurts including Greek Style, Soured Cream, Ricotta and Mascarpone.

For more information contact BV Dairy at Wincombe Lane, Shaftesbury, Dorset, SP7 8QD, visit the website at www.bvdairy.co.uk, telephone 01747 851 855 or e-mail Sales@bvdairy.co.uk

I-Sushi Premium Sushi Rice, Not Just For Sushi

SOP INTERNATIONAL Ltd are proud to announce the launch their latest I-Sushi premium sushi rice.

SOP have long been importing and distributing rice under their flagship brands of Golden Swan and Golden Orchid to the ethnic market. Due to the great success and the growing market it was the next logical move to produce a sushi rice that is not only of a premium quality but also versatile so that it can be used in almost any dish.

Good sushi is about good rice. It doesn’t mat-

ter what you put on top of it, if your rice isn’t up to standard, neither will your sushi be.

Everything else is incidental, but the rice is essential. It’s no great surprise, therefore, that ISushi rice is of the finest quality.

I-Sushi premium rice is packed into a handy 10kg bag, the perfect size for kitchens, restaurants and even students. Quick and easy to prepare, I-Sushi rice is an essential part of authentic Asian & Oriental cuisine.

For more information on any of the products available from SOP International Ltd get in touch via: Web: www.sopinternational.com Email: info@sopinternational.com Tel: (+44) 01992 584 466

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 variety 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 or see ad page 2.

State-Of-The-Art EPOS Systems from 3R Our State-of-the-art EPOS systems are designed to become an essential part of your business.

Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multi-sites and single-site businesses.

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

Whether you own a convenience store, restaurant or a bar, the 3R Epos system can

integrate products that are unique to your business. This can include the ability to store new promotions, daily specials as well as adding local dishes to the menu.

3R Epos systems will contribute to the success of your ongoing 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.

For more information on our services please contact our dedicated team on: 01992 574 650.

Flexepans Graduate With Flying Colours THE UNIVERSITY of East Anglia is reaping the benefits after its catering department chose to replace some of its porcelain dishes with a selection of durable and colourful Flexepans from Primeware Ceramics. The Flexepan range of non-stick, unbreakable and lightweight pans was chosen by the catering team not only for cooking but also for display on the food counter where it is already proving a popular choice.

Logistics and procurement manager Karen Gallant is particularly impressed with the quality, having suffered constant breakages with porcelain: “We noticed a magazine advertisement for the Flexepan range and tried a sample. We were immediately sold on the idea, and loved the colour options too, so we stocked up on 11 x 1/1 GN, and about 36 x 2/1 GN dishes.

“The beauty of the Flexepan range is that it doesn’t chip, is stackable, and is easy to clean. The dishes don’t stain like the previous white porcelain ones either, which is an added bonus.

We get really good use out of them too as they are used at breakfast, lunch and dinner for cooking a wide range of dishes including lasagne, pasta bakes, cannelloni, pies, gratins, moussaka, enchiladas and burritos. Other items, such as vegetables, we decant into the Flexepans, which highlights their versatility."

The five sizes of Flexepan, in five colourways, can be used to bake, freeze, reheat and serve. The 100% food-grade silicone pans can be taken from freezer to oven, where they promise an even bake, and are quickly cool to the touch once removed. They are also dishwasher safe and stain resistant.

For further information on Flexepans, and other products in the Primeware Ceramics range contact julia@primewareceramics.com, call 020 8995 1306 or visit the website www.primeware.co.uk.

Front-Runner

HOTMIXPRO GASTRO is the hard to beat ‘Work Horse’ every busy kitchen has been waiting for.

The 2 litre capacity heavy usage mixing bowl sits within a fully insulated stainless steel body and operates exactly to programme.

With a speed range from 0 -12,500rpm blending, small and large amounts, to just the right texture, has never been easier.

Producing specific dishes at a desired temperature, 24°-190°, could not be safer.

There is no end to creative possibilities from the simple to the sublime, all at a touch of one finger.

The integrated memory SD card not only stores numerous extremely useful recipes, but also allows users to memorise their very own unique creations to be saved and reproduced to precise standards by anyone, whenever and wherever required.

HotmixPro Gastro is an essential support for every hard-working chef and certainly pays for itself very quickly indeed.

Can you afford to be without?

For further information, please visit our website www.barbel.net or contact us via info@barbel.net.

Wake Up Naturally Thanks to James White’s Organic Ginger Zinger Shot

JAMES WHITE Drinks is waking up the ginger drinks market and hotel guests with a zing, courtesy of its new Organic Ginger Zinger Shot.

Waking up is often hard to do when staying in a comfortable hotel bed, but guests and tired travellers will benefit from the natural zing of the Organic Ginger Zinger at any time of day. It’s a refreshing, natural and caffeine free alternative to an early morning espresso or sugar and caffeine loaded energy drinks.

This is ginger for the true ginger lover. A 7cl shot made with 26% crushed ginger juice, 57% apple juice, 17% water and nothing else - the Ginger Zinger gives off some real heat and enough to give the consumer a real jolt. It is 100% natural (no nasty preservatives, artificial colours or flavours) and certified organic by The Soil Association, with a RRP of £1.49 per shot.

The characteristic flavour and aroma of the ginger comes from three volatile oils – gingerols, shogaols and zingerone - hence the Ginger Zinger!

James White Drinks’ founder Lawrence Mallinson is

excited by his latest development and commented: “We have been making ginger drinks using pressed ginger juice, rather than ginger flavourings, for many years and they still constantly surprise consumers who are used to ginger drinks made with flavourings.

“You really can taste the difference as the heat from real ginger comes more slowly and less intensively than expected. It is softer, but with 26% of the Zinger made of ginger juice when the zing arrives you definitely know about it. The Ginger Zinger is a revolutionary new addition to the drinks market – a drink to savour and to get a jolt from. Add to that the renown that ginger has for its use in both Traditional and Chinese medicine, as a help with nausea and arthritis.”

“Ginger enthusiasts are fans for life and our Ginger Zinger gives them something new and distinctly different to try.”

For further information, please call 01473 890111. www.jameswhite.co.uk

RS100 Background Music Systems

RS100 SUPPLIES cost effective Background Music Sound Systems and is owned by Award Winning Entrepreneur Roddy Stewart, who has been trading in the Sound & Lighting business for over 25 years and built a strong reputation all over the UK . Our sole job is creating the right sound atmosphere in Hotels, Restaurants, and Retail, really anywhere that music or voice announcements are required.

Some of our recent customers have been, Rick Steins, Di Maggio’s, Edinburgh Airport, Loch Fyne Restaurants & Burger King Creating the right sound is of key importance to give customers a feeling of ease and create the mood or experience that is required to generate sales or atmosphere.

We specialize in background music systems and do both ceiling and wall mounted speakers, all sound systems can be configured to each customer’s needs , be it 1 Zone 4 speaker systems to Multi Zone speaker systems in Airports , Hotels or Conference Centers.

Our online company is a set up to sell specialist packaged systems giving customers an easy way to buy a 1 stop solution for their needs. Or we can custom design a sound system bespoke to any requirement. In addition to supplying sound systems we also supply music playback systems, ranging from iPod docking systems to CD, MP3, SD and USB based systems.

Visit us at www.rs100.co.uk to find our full range of solutions and see how we can help you drive your business forward today, or contact Roddy Stewart directly on 0141 337 1100 or email: sales@rs100.co.uk

Find Paradise with Kinedo Eden from Saniflo THE RANGE of self-contained Kinedo shower cubicles from Saniflo has been extended with the addition of the stunning Eden.

The new cubicle features polished chrome profiles and external glass panels plus internal panels in gorgeous opaque white glass. As with all Kinedo cubicles they are completely leak-free with no requirement for silicone or grout. The glass panels are all coated with Cristal Plus, a permanent, antilimescale coating that minimises the build-up of calcium deposits and dirt and encourages water to run off the glass without leaving ‘hard to clean’ water marks and streaks.

The Eden is available in both quadrant and corner versions, with either pivot or sliding doors and left and right handed versions. It comes in the full range of popular sizes including 800mm x 800mm, 900 x 900, 1000 x 800, 1200 x 800 – ensuring it is suitable for every shape and style of bathroom.

The package includes a shower tray that works in harmony with the panels to create a watertight environment whilst a modern, square design thermostatic valve is supplied as standard and features a neat built-in shelf for shampoo and shower gels. This combines with a contemporary rainshower head and separate handshower to provide a luxurious showering experience in a competitively priced package, which will appeal to housebuilders, domestic customers

and hotel or guest house owners.

Ann Boardman is Marketing and Customer Services Manager for Saniflo; “We’re expecting a great response to the Eden from commercial and housebuilding customers. It’s an integrated package that is attractive for many reasons. It is leak-free, so minimises call backs on new build sites, it is exceptionally quick to install, saving on labour costs, it’s great looking and suits any room décor and is supplied with tray and shower valve/head; saving specification time and comes at an attractive price.”

In Chester and Orpington two brand new restaurants – part of the Lounge Group portfolio of eateries – both feature the XLs for waste discharge from the kitchen areas, as well as the ladies and gents bathroom facilities. Jeff Bateman of BGS Gas Services has been using commercial pumps from Saniflo for a number of years. Since the introduction of the XL, however, he believes the large capacity, combined with the vortex technology, make them the ideal units for these particular sites because any chance of clogging is virtually eliminated. The vortex breaks down waste as it enters the pump chamber and then passes through discharge pipework of either 80mm or 100mm width to connect to mains drains located a floor above.

Reader enquiries - Tel: 020 8842 0033, visit www.saniflo.co.uk or see ad page 11.

The DOT - Digital Oven Thermometer is No Lightweight

THE NEW Digital Oven Thermometer (DOT) has been designed to do one thing really well!

Simply set your target temperature with the ‘Up’ or ‘Down’ buttons, insert the probe into your food, and the DOT beeps (70 dB) when the food gets to the required temperature. It’s as easy as that. Press any button and the beeping stops but the display still flashes until your temperature drops below the required set temperature.

With a resolution of 1 °C/°F, the DOT measures temperature over the range of -50 to 300 °C. Designed for commercial food service applications, the DOT is no lightweight and outperforms consumer thermometers for intuitive usability and survivability in the demanding kitchen environment.

With just two buttons – ‘Up’ and ‘Down’, there’s no complicated programming or flashing food icons. The DOT has been designed for professional kitchen staff who don’t want to get bogged down

in gadgetry or restricted by someone else’s pre-programmed settings. Setting your own temperatures is faster and easier than ever before. You can even add a few degrees by tapping the ‘Up’ button when the alarm sounds.

Designed for commercial use, the DOT is a professional kitchen tool. The moulded-in, splash-proof seals and commercial grade plastic body will survive even in the busiest of kitchens.

Each unit includes a tilt-out stand for counter use and a strong magnet for attaching to metal surfaces. Applications for the DOT include Sous Vide, roasting, baking, grilling, smoking, bread making, home brewing and lots more.

The DOT Digital Oven Thermometer is supplied with a food penetration probe. A range of alternative temperature probes are available as optional extras, such as food penetration and oven temperature probes. The DOT is competitively priced at £24 exclusive of VAT and carriage from Electronic Temperature Instruments Ltd. For further information contact Electronic Temperature Instruments Ltd Phone 01903 202151 email sales@etiltd.com www.etiltd.com

Design & Refit

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

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

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

The Hotel Three Pocket, a luxury mattress in the Hotel Pocket range from the British Bed Company, contains 1200 pocket springs (in a king size) and has a medium/firm tension. Pocket springs provide fantastic support, as they move individually, moulding to the shape of the user and cradling them in their natural sleeping position. They also minimise

Dining Chairs UK

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 to meet your deadlines. We

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.

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

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

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.

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

May 2016

Caterer, Licensee & Hotelier

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Caterer, Licensee & Hotelier

Design and Refit

May 2016

Retain Credit & Debit Cards and Be PCI Compliant While Increasing Profits The CardsSafe® system is now the “best practice” way of handling credit and debit cards retained by merchants in the UK hospitality industry. More than three thousand venues now use the system every day and when managers share their experience they report these financial benefits: • Chargeback drops by more than ninety percent (90%) • Walkouts are reduced by at

least fifty percent (50%) • Tab mistakes drop significantly and finally – • There is a major uptick in sales In addition, their customers really appreciate that their security concerns are dealt with in this easy to use system as offered by CardsSafe limited.

If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”.

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

Custom Made Red Carpets ESTABLISHED in 2008, Custom Made Red Carpets are suppliers of Event Carpets in any Colour, Size or Shape. Whether its a stunning Ivory White carpet for a Wedding Venue or Royal Blue to match your corporate colour, we can give an immediate quotation, with free samples & deliver on the required date.

Our Red Carpet range consists of 6 types: from Scarlet Red, Vermillion Velvet, Poppy Saxony, Garnet Red, Economy Red & Splash Red All Weather, each type selected to meet with our clients specific requirements.

All carpets, apart from Economy Red are double over-

Wet and Forget

Why use Wet & Forget?

Moss, mould, lichen, algae, and black mould are part of our lives.

Because of our climate these biological growths attach themselves, uninvited, to every exterior surface around our home.

These growths are seriously unattractive and dangerous (slippery pavers and concrete). These growths damage paintwork, masonry, bricks, roof tiles, outdoor furniture, and whatever else you can think of!

What to do about it??? It all sounds like hard work!!

Not with Wet & Forget!!

Just wet any exterior surface with the product... then forget it!! The weather does the work.

It has a pH of 8. Tap water is 7!

Waterblasting has been a common method of removing grime & growth but it is very aggressive and abrasive. It can lift paint, scour timber and lift the fine sand and cement out of concrete. Plus it does not kill the growth - so even as you are waterblasting, the growth spore is busily re-establishing itself.

Then there are aggressive chemicals like bleach, caustic soda and acid based products which have the same effect as waterblasting.

For further information visit www.wetandforget.co.uk Phone Number 0800 999 3309 Or see the advert on page 8.

Is Wet & Forget Safe?

A great big YES IT IS!!

Wet & Forget is non caustic, non acidic and contains no bleach! locked with Perfect Colour Matching yarn, & are available in any width, any length & practically any shape to the nearest centimetre.

Standard Delivery 7 - 10 days is included in price*(mainland uk) Next Day delivery is also available with surcharge.

Optional extras available: Fitted Safety End Plates to reduce trip hazards. Non - Slip Backing to prevent movement on polished floors, or where placed upon another carpet... Scotchgard Stain Protection for added stain resistance. We also supply Stair Rods in several types & finishes.

Some examples of prices for various sizes in Scarlet Red / Garnet Red / Ivory White can be found on the Price Calculator page on our website at www. custommaderedcarpets.co.uk Free, no obligation sample packs, quotations or any other query call 01726 816572

MAJISIGN - The UK’s Largest Manufacturer Of Wooden A-Boards, Chalkboards and Wooden Displays WITH STATE of the art machinery and a huge choice of timbers, plastics, aluminium and foamex, we are sure that we can create the perfect item for you and your business. All of our wooden products are designed and manufactured in house at our UK workshop, where we house an 18,000 sqft factory and design studio. Here we can create any bespoke item, from laser engraved logos to custom made designs.

As well as providing top quality wooden displays, MAJIsign also have an experienced design and digital print studio. With a large range of print media available

Tel: 01404 890290 sales@allenpavitt.com Complete Table system for Banqueting

Folding Tables Nylon Flock Plain Timber Laminate

Conference Cloth Table Skirting

Wheeling Folding Stage one man operation

Conference Tables Portable Dance Floor Easy clean no polishing Locks together will not come apart All Manufactured in the UK at one premises Allen Pavitt Contracts

we can design and print all of your point of sale.

Every step of production is looked after by our highly skilled experts, ensuring you have the best possible finish to your products.

We are very proud of our fast turnaround times. All stock products can be delivered in 1-2 days, with personalised or bespoke products taking only 3-5 days.

From a chat on the phone, a written idea in an email or a scribble on a piece of paper, we will create your bespoke item for you.

Contact our sales team on 0800 7835 887 or visit www.majisign.co.uk

Design & Refit

May 2016

Caterer, Licensee & Hotelier

RapidFit, by Rearo, An Instant Washroom Solution IF YOU are looking for an an instant, off-theshelf solution for toilet cubicles in a bar, restaurant or hotel then RapidFit, by Rearo, provides everything you need.

Incorporating cubicles, vanity units & IPS, RapidFit can quickly transform even the most basic facility into a great looking, modern, functional washroom.

The easy to install system is available in five modern laminate shades from leading industry supplier Egger. Laminate components are available in each shades allowing to mix and match and create a unique design RapidFit’s design allows for maximum flexibility. With a choice of panel heights

and dimensions, it can accommodate most typical configurations that may be required including transverse and adapted (disabled) installations All components come with a comprehensive five-year warranty.

From their Glasgow manufacturing facility Rearo also manufacture and supply a full range of bespoke washroom solutions with a selection of ranges suitable for all budgets and design requirements.

For more information, or to request a brochure, contact Rearo today. www.rearo.co.uk

Why PVC Banners Have The Midas Touch For Your Business PVC banners are a cost-effective way of pushing marketing and sales messages to the paying public “Brown paper packages tied up with string, these are a few of my favourite things” sang Maria in The Sound of Music, although the attractive songstress forgot to include PVC banners amidst the mentions of schnitzel with noodles and snowflakes that fall on her nose and eyelashes.

PVC banners are certainly one of our favourite things and that’s why HFE was set up in the first place. We recognised that there was a growing demand from businesses to pursue this cheap and effective way of peddling their wares all year round.

For the uninitiated, a PVC banner is a display item that you might see outside a pub, restaurant, leisure centre, gym or public event. These banners are built to last with strong durable outdoor 550gsm coated PVC ensuring that they stand up to any weather condition. The full solvent inks used on the banners have been severely road-tested to make sure that the message stays sharp irrespective of snow, sleet or rain.

Why use PVC banners?

We’ve already mentioned that they’re a cheap option that caters for any marketing budget. Starting from £13.99, PVC banners don’t break the

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal ser-

bank so there is little downside to getting involved and testing the market.

Businesses now recognise that word of mouth can only take you so far, with their premises often ideal for attaching a PVC banner or two. So a pub who does a cracking Sunday carvery can create themselves a banner at HFE advertising this fact along with some gorgeous imagery of roast meats and vegetables.

At the HFE website, we offer customers the chance to design their own PVC banners. It’s a free design service which is great for those businesses that want something unique or bespoke. However, on the flip side, we already have banner designs that you can grab “off the shelf” for popular events such as pub nights, Valentine’s Day and Christmas.

When you order more than one banner with HFE, then we’ll throw free delivery into the equation. Then there’s the fact that any order before 11am means next working day delivery and we’re naturally a 24/7 business when it comes to designing and ordering online.

PVC banners tied up with string, they might just be our favourite thing! www.hfe-signs.co.uk vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England.

Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons..

We also hold regular Auctions ”On Site” and "On Line".

See advert on the facing page for further details.

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

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Caterer, Licensee & Hotelier

Property and Professional

May 2016

Business Owners Must Not Take The Challenge Presented By Payroll Data Lightly MANY OF the country’s 1.8 million small employers approaching their pensions auto-enrolment staging dates are in danger of missing deadlines by underestimating the amount of data needed to complete the process, warns Lighthouse Group, one of the UK’s leading financial advisers.

Tens of thousands of food and beverage SMEs and micro employers are now starting to grapple with the complexities of employer pension schemes for the first time. The Pensions Regulator recently stated that only 29 per cent of those staging in 2016 were fully aware of their date and only 46 per cent of those staging in 2017 were aware of their responsibilities.

Pensions expert Roger Sanders, OBE, cautions business owners to familiarise themselves with the requirements and assess their business as soon as possible, even if their staging date is two years away. Roger is Managing Director of Lighthouse Group Employee Benefit, which is helping SMEs across the country meet their enrolment requirements.

“Employers’ auto-enrolment duties go far beyond setting up a pension scheme and enrolling staff in it,” he said. “They must LOCK-UP CAFÉ WITH PROFITABLE SANDWICH TAKE AWAY TRADE, AMIDST assess their workforce, work out who to enrol and decide how MULTIPLE SHOPPING PRECINCT, COMMUTER TOWN CENTRE, BETWEEN PORTSMOUTH & PETERSFIELD. Eye-catching shop has pavement seating for much they and their employees will contribute. They also need 27. Attractively decorated, air con unit – seats 36. Adj. L-shaped counter to keep records of all this information, together with any includes 5 display cabinets & rear prep area with espresso & soft ice cream changes, all of which represents a significant amount of work machine. First flr prep rm & wc’s etc. Mainly staff run. SCOPE. Takings for smaller employers. £4,000/£5,000 p.w. incl. approx. 40% take away. T/O £226,394 ex VAT. GP “However, we are finding many businesses in food and beverapprox. 68%. 10 yr lease from July 2012 @ £18,500 p.a.x. - £84,495 + S.A.V.

ANDREW GREENWOOD BUSINESS TRANSFER AGENT

The Swan, Sandhurst on the Market with A W Gore

(Ref. C.3586) 80-COVER RESTAURANT WITH FULL ON-LICENCE, PROM HIGH ST POSN IN CENTRE OF NEW FOREST VILLAGE, HAMPSHIRE. Located close to a lge car park. Eye-catching restaurant has Grade II Listed frontage. Recently refurbished at a cost of approx. £100,000 & fitted out at an additional £76,000 (not verified). Air-con, split-level dining area seats 80, with central cocktail bar.

Comprehensively equipped catering kitchen & yard with 3 car parking spaces.

T/O £6,000 pw (winter), rising to £9,000 pw (summer). GP 65%. All eat-in.

Open 5 eves only, except at weekends. 10 yr lease from Oct 2014 at current rental of £22,500 pax. - £185,000 + S.A.V. (Ref. C.3644) LICENSED CONTINENTAL STYLE CAFÉ/RESTAURANT, PRIME POSN IN MARKET SQUARE, PETERSFIELD, HANTS. Character prop with 4 opening dble doors to sunny paved terrace with seating for 30 people. Tastefully decorated with exposed brick wall & strip wood effect floor. Offering seating for 20/28 people. Wood panelled servery with espresso & catering kitchen. Same hands 4 years. Open 7 days, closed at 6/7 pm. T/O £5,500 p.w. Recorded T/O £239,786 ex VAT y/e June 2015. GP £160,965 (67%). Leasehold with approx.

11 yrs remaining at £25,000 p.a.x. - £160,000 + S.A.V. (Ref. C.3640) LEASEHOLD PUBLIC HOUSE & 14 BEDROOM BOUTIQUE HOTEL, CITY CENTRE, SOUTHAMPTON. Imposing period property, steeped in local history.

Thoroughly modernised. Air-con corner bar has capacity for 120 people, with DJ console & 2 screens. Adj. Real Ale Bar – capacity 80, was former restaurant.

Comprehensively equipped catering kitchen. Superior ‘boutique style’ hotel accom. comprises 14 letting bedrms on 1st & 2nd flrs. Entirely staff run. Bar

A W GORE & CO LTD’s TENTERDEN OFFICE is pleased to offer a very well presented community oriented public house near the Kent & Sussex border.

To advertise in

CLH News Tel 01202 552333

www.andrewgreenwood.com

romsey (01794) 522228

Anglo Continental Placements Ltd Established recruitment agency for 20 years

DO YOU NEED STAFF?

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

www.anglocontinentalplacements.com F 01273 77 66 34 E info@acplacements.com

MAIDSTONE • Retirement Sale • Wet led pub

(Contact Sharon/Rachel)

• 3-section bar • Good trade patio • 4-5 bedrooms

REDUCED TO £575,000 FREEHOLD

NR CANTERBURY • Bar and restaurant • 100+ covers

• Large trade garden • Car Park • 3 bedrooms

£465,000 FREEHOLD

NR ARUNDEL • Public house • Skittle alley

• Catering kitchen • Patio & large car park • 3 bedrooms

KINGSNORTH, • Level cellar ASHFORD • Trade patio, car park • Two bars • 5 bedrooms • Trade kitchen £95,000 LEASEHOLD

HENFIELD • Public house • 38 cover restaurant

• Trade garden, play equip • Good car park • 2 bedrooms

SANDHURST KENT • Large garden & patio • Free of Tie village pub • Car park • Games annexe • 3 bedrooms £49,950 FREE OF TIE LEASE

£450,000 FREEHOLD

£25,000 FREE OF TIE LEASE

TENTERDEN 01580 766522

ground floor is a games annexe with pool table and AWP machines, fully equipped trade kitchen, level mechanically cooled beer cellar and store rooms. Externally there is a car park for some 10 vehicles and a lawned rear terraced trade garden and a fully enclosed trade patio to the front of the property.

The private accommodation comprises three double bedrooms, bathroom, separate WC, lounge/dining room and domestic kitchen.

The premises are held on a private lease with 11+ years to run at a current rent of £18,000 per annum. Free of all trade ties. Offers are invited on £49,950 LEASEHOLD. For further details please contact A W Gore & Co. Tel: 01580 766522.

The SWAN is situated on the A268 in the centre of the thriving and sought after village of SANDHURST and near the larger villages of Hawkhurst and Northiam. This modern village pub is in first class order, has a good local trade and is supported by a village football team, 2 pool teams, 2 cricket teams and the shooting fraternity. Trade accommodation includes a main bar area with oak flooring, wood burning stove, well fitted oak counters and back fittings. Also on the

takings £5,000/£8,000 a week incl. food. GP 50%. Hotel takings £4,000/£5,000 a week. ‘Free of tie’ lease for 25 yrs at current rental of £45,000 p.a.x. – OIRO £275,000 + S.A.V. for 100% shareholding in Ltd Co. (Ref. F/H.3637)

T 01273 77 66 60

ages 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 the facing page for details.

BRIGHTON 01273 565621

www.pubsales.co.uk

Preparing Your Hospitality Business for Sale

by Jeremy Over, Partner, Corporate and Commercial, Moore Blatch MOST PEOPLE set up a business in the hospitality sector – whether it is a B&B, Pub or catering business - as a lifestyle decision with a view to making a decent living but most, will also consider cashing in at some point. So, how do you maximise the cash that you can receive should you wish to sell your business as a going concern?

their own copyright for intellectual property assets, such as their brand name or image. Often, depending on the wording of the contract, these rights vest with the developer (such as the marketing agency), even though you paid for the creation. You must check that the developer transferred ownership of those rights to you so that you are free to sell them with the business.

While not complicated, securing a trademark or corporate brand is something that you probably should take advice on, and there is a good government guide and checklist to intellectual property valuations at www.ipo.gov.uk.

It’s worth starting the obvious: a seller wants the highest price and the buyer will want to negotiate it down. And, while there are many ways to value a business, including earnings multiples, asset valuation, cost to set up and replicate, discounted cashflow, or industry-based models, there are some fundamental issues that will underpin how much the business is worth.

Whether you are running a small catering business or a smart 5 star dinein restaurant your most valuable financial asset is normally intangible and that is your reputation. Reputation breaks down into a number of factors and, financially, is referred to as ‘goodwill’. Goodwill covers a range of areas including intellectual property, customer loyalty, your corporate brand and any customer database.

Tangible assets, on the other hand, are generally easy to value and offer little differentiation, whether it is the property, unless it is in a particularly key location, catering equipment, or stock. Also, tangible assets typically have the same value from business to business as broadly you will have the same fixed assets as everyone else. So, barring prudent good practice such as demonstrating the necessary compliance with health & safety, food standard regulations, general upkeep etc, your most important considerations are those intangible assets.

To make the most cash from a sale you need to look at what makes your business different and better than your competitors and normally it’s your name (brand) and the reputation that goes with it.

Most hospitality businesses are fiercely protective and proud of their ‘brand’, so it can be a surprise to business owners that they often don’t own

In order to demonstrate the value of your brand and reputation you need to take a look at your business’s accounts and accompanying financials. We would therefore advise spending time before any discussions to pull together all the necessary documentation that supports your turnover and profitability claims and that the financial information is presented in a clear and coherent format.

Other legal issues that need addressing before a sale are to ensure contracts with key customers/ suppliers are in place and are not terminable in the event of a change of ownership. Therefore, if any relationships is key to the operation of your business, such as a deal with suppliers or a contract to supply a local nursing home with 50 meals once a week then you will want to ensure that a sale will not result in those contracts coming to an end.

Staff issues often need addressing including having a record of working hours and whether staff have signed an opt-out form regarding the EU’s working time directive. You also need to hold records of any benefits provided, for example compliance with the new auto-enrolment pension regulations. Also, you should have a record of any contractors or workers that are used and a copy of any relevant contract/agreement that is in place, or alternatively a summary of the arrangement in practice.

Finally, look at any historic financing issues as businesses are often set up where a director or shareholder has given a personal guarantee for a loan or bank finance and it is essential to ensure that this is terminated upon any sale. Failure to do so could inadvertently mean that this guarantee stays in place for the buyer – good news for them, but not for the guarantor.

A LANDMARK report from the Federation of Small Businesses (FSB) has found the UK’s dramatic shift toward self-employment could be saving up long-term retirement problems for the future.

Among the key recommendations made by FSB in the report are measures to improve the safety net for the self-employed who miss out on many benefits employees take for granted. This includes increasing the Maternity Allowance so it is in line with the more generous Statutory Maternity Pay, as well as working with the insurance industry to develop more affordable income protection insurance products for the self-employed.

FSB is also calling on the Government to establish a statutory definition of self-employment in order to provide legal certainty for the millions of individuals who are legitimately self-employed – the vast majority of those who go it alone. Such a move would also help to protect workers from ‘bogus self-employment’ – whereby a small minority of unscrupulous employers use self-employed contracts to avoid paying National Insurance Contributions (NICs) or observing employment rights.

FSB found significant diversity among the self-employed population, including with regards to their income levels. While a third of self-employed people (32%) claimed to be earning more than £2000 per month, earnings varied significantly. 41 per cent claimed to be earning under £1000 per month and 19 per cent said they earned less than £500 a month. Nearly two thirds of self-employed people (60%) said they had experienced extended periods, of at least two weeks or more, where they earned nothing at all.

FSB wants to see the self-employed get better access to business support and financial assistance where it is available. Ministers should take advantage of delays in the rollout of Universal Credit to make it more flexible and responsive to the needs of the self-employed. The current rules are overly complicated, bureaucratic and will penalise many self-employed individuals on low incomes.

FSB Warns Of Self-Employment Savings Time Bomb

The report found that less than a third (31%) of self-employed people are saving into a private pension, with 15 per cent suggesting they do not have retirement savings of any kind.

A quarter (27%) plan to rely on their business to fund their retirement, although with many self-employed individuals earning a low income this is unlikely to be a viable solution for all.

FSB is urging ministers to work towards a savings solution for the selfemployed, who are not currently being catered for by automatic enrolment – the government programme which is sweeping millions of employees into workplace pensions saving.

Mike Cherry, National Chairman at the Federation of Small Businesses (FSB), said: “It has never been easier to go it alone and self-employment now stands at the highest level since records began. This should be celebrated as it brings freedom and flexibility to millions of people.

“Yet policymakers have been slow to respond to the boom in self-employment and are therefore playing catch up. If we do not act now to adapt to this changing workforce, we will only be shoring up problems for the future.

“In a whole range of areas, the self-employed are akin to round pegs in a system built of square holes. Their ways of working don’t fit with the support frameworks in place. Many are being shut out of financial services like mortgages or personal insurance because they don’t fit the usual mould. More must be done to support these workforce pioneers.”

Property and Professional

May 2016

Caterer, Licensee & Hotelier

J.J. Morris Estate Agents, Auctioneers and Valuers WE ARE an independent firm of Chartered Surveyors, Estate Agents, Valuers and Auctioneers situated within South West Wales with high profile strategically located offices in Cardigan, Fishguard, Haverfordwest and Narberth, offering a wide range of services throughout Pembrokeshire, West Carmarthenshire and South Ceredigion.

Specialists in the sale and rental of a wide variety of residential and commercial property, land, farms and smallholdings.

We are please to offer for auction a trophy property widely acknowledged as offering one of the finest Sea-View locations in the World. Trading Potential. Possible alternative uses.

Voted in the "Top Ten World Hotel Room Views" (Sunday Times).

For Auction: Saturday 18th June 2016 at 3:00pm.

Guide Price: £2,000,000 to £3,000,000.

Contact Mr Arwel Thomas at the Fishguard Office on +44 (0)1348 873836.

Email: fishguard@jjmorris.com Full printed Brochure available upon request.

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

Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include:

Are You Focused?

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

• 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

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

29

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Caterer, Licensee & Hotelier

Property and Professional

May 2016

The Forest Inn, Hexworthy Nr Princetown, Devon for Sale

THE WEST COUNTRY SPECIALISTS DELI & CAFÉ EXMOUTH, DEVON

CAFÉ MORETON-IN-MARSH, COTSWOLDS

PUBLIC HOUSE NORTH DEVON

SET IN a popular tourist area in the heart of Dartmoor National Park, The Forest Inn at Hexworthy benefits from extensive, unspoilt moorland views overlooking the Dart Valley and unusually this renowned coaching inn, is now being offered for sale freehold through licensed property specialists Stonesmith of Exeter.

Dating back to the 1800’s, this substantial detached property is arranged over three floors and the accommodation briefly comprises:- Main Bar, Lounge Bar, Dining Room and Restaurant. In addition, there is an Overflow Dining Area and Commercial

SOLD LEASEHOLD

SOLD LEASEHOLD

GUEST HOUSE EXETER, DEVON

SOLD LEASEHOLD PUBLIC HOUSE MID DEVON

SOLD BY US IN THE FIRST QUARTER OF 2016

THINKING OF SELLING? • FREE VALUATIONS • NO SALE NO FEE • NO UPFRONT FEES

SOLD FREEHOLD RESTAURANT LOOE, CORNWALL

SOLD LEASEHOLD

RESTAURANT TOPSHAM, DEVON

SOLD LEASEHOLD

GUEST HOUSE TAVISTOCK, DEVON

SOLD FREEHOLD

WANT TO SELL YOUR BUSINESS IN 2016?

CALL STONESMITH FOR A FREE VALUATION

SOLD LEASEHOLD

01392 201262 www.stonesmith.co.uk

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

Catering Kitchen with ancillary areas. The letting accommodation provides 10 En-Suite Bedrooms, a Self-Contained Flat, 4 Further Owner/Staff Bedrooms and Bathroom, and a Separate Self-Contained 1 Bedroom Flat.

Externally, the grounds extend to 7 acres and include a Paddock and Field Areas, numerous outbuildings including a Laundry/Boiler Room, Pump House, Storage and Workshop and Basement Storage. The grounds also provide a decked Trade Garden and Car Parking for approx 30 vehicles.

Stonesmith are seeking offers in excess of £250,000 for the freehold interest. Full details are available from the website www.stonesmith.co.uk and viewings can be arranged by calling 01392 201262.

The Plough, Smallford, Hertfordshire on the Market LEADING NATIONAL Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive and traditional 16th century inn; the Plough situated in the highly sought after and affluent location of Smallford.

Martin McConnell said “this delightful inn, available for the 1st time in 11 years; has an extremely well-established trading foundation that can be fully emulated by a new entrepreneurial hands-on fully focussed business partnership yet still offers massive potential to take this business to greater heights by focussing on an intensive marketing campaign to promote the diversity of the premises for being

used for parties, meetings and wakes etc.”

The Plough features a traditional Lounge Bar (circa 30+), a relaxing Restaurant (circa 30 covers) and a versatile Function Room (circa 30+). There is also a fully equipped Commercial Catering Kitchen. The family accommodation briefly comprises 3 bedrooms, lounge, kitchen and a bathroom and outside there is a lovely lawned Beer Garden (circa 150+) and parking facilities for circa 25 cars.

Price: £795,000. Tenure: Freehold.

Turnover: Advised sales for Y/E March 2014 circa £322,000 (incl. VAT). Trade Split: 30% food and 70% wet.

Contact Guy Simmonds on 01332 865112.

Iconic Pub For Sale For The First Time In Over 25 Years

AWARD WINNING Licensed and Leisure Agents Bettesworths are delighted to announce the availability of the iconic Turf Inn, a picturesque and unique, fully licensed ‘landmark’ waterside freehouse situated in a spectacular location between Exeter Canal and the beautiful River Exe Area of Outstanding Natural Beauty.

The Turf is one of the best known and loved pubs in the West Country, accessible by foot, bicycle or water only, on the market for the first time in over 25 years.

The Turf is an imposing Grade II listed, two storey detached building with slate hung exterior elevations originally designed by James Green in 1823.

The property briefly comprises a bar, dining and seating areas for approximately 80 plus, a fully equipped commercial kitchen with walk in cold room and wash up, two letting bedrooms with a further

three bedroom owner’s flat with two bathrooms and a stunning dual aspect lounge, all with estuary views. There is also an owner’s snug and separate domestic kitchen, extensive lawns and outside trade and BBQ areas overlooking the estuary together with a landing pontoon and two swing moorings. To the rear of the property is an outbuilding with planning application recently submitted for a three unit holiday accommodation use.

The Turf is held on an under lease from Exeter Canal and Quay Trust Limited (landlords Exeter City Council) on fully repairing and insuring terms with 64 years unexpired (free of tie) with a benefit of security of tenure.

Rent payable is based on the higher of 7.5% of turnover on a base figure of £35,000 per annum. Bettesworths are marketing the long leasehold interest, to include trade inventory and goodwill with ‘Price on Application’.

For further information please contact Bettesworths on 01803 212142 or visit www.bettesworths.co.uk

Thinking of selling?

Regional Specialists National Exposure

W! NE

PUB OF THE MONTH

RIVER EXE, DEVON

• Picturesque & Unique 'Landmark' Waterside Freehouse • Located Between Exeter Canal & the Beautiful River Exe • On the Market for the First Time in Over 25 Years

WEST SUSSEX £120,000 ‘FREE OF TIE’ LEASE

• 2 Letting Rooms/3 Bedroom Owners Accommodation • Substantial Turnover and Very Strong Net Profit

REF: 7681L

PRICE ON APPLICATION LONG LEASEHOLD REF: 2389

W! NE

PRICE £725,000

W! NE

PRICE: £99,000 RS FE ED OF NVIT I

PRICE: £245,950

NR ST MAWES, CORNWALL

• Stunning Freehouse Located in a Premium Location • Well, Established, Profitable Business with Strong Turnover • Traditional Character Bar/Dining Areas for Approximately 50+ Covers • Superior Owners 3 Bed Accommodation with Loft Conversion • Only Freehouse on the Roseland Peninsula – Viewing a Must!

TORCROSS, DEVON

• Beautiful Waterside Thatched 16th Century Property • Situated on the Beach at Slapton Sands • Thriving Business Providing B&B and Café • Al Fresco Seating with Outstanding Views out to Sea • 2 Letting Rooms/ 1 Bed Owner’s Accommodation

FREEHOLD

REF: 2406

PAIGNTON, DEVON

• Well Established and Profitable Business • Enviable Position in Prime Location • Currently Trading Seasonally to Suit Current Owners.

• Internal Seating for Circa 74, External Covered Seating for 8 • Well Equipped Commercial Kitchen and Prep Area, Takeaway Service Area

LEASEHOLD

REF: 2384

PRICE: £535,000

FREEHOLD

DAWLISH, DEVON

• Thriving Lock Up Café Situated Within Dawlish Train Station • Main Café Area Seating 36, Outside Seating for Circa 10 • Separate Gift Shop/Ice Cream Parlour • Service Hatch to Railway Platform • Successful & Well Run Business Showing Healthy Profit

W! NE

PRICE: £49,950

LEASEHOLD

FREEHOLD

REF: 2197

REF: 2401

BROADSANDS, DEVON

OKEHAMPTON, DEVON

• Well Established & Hugely Successful Restaurant Trading as an American Diner • Themed Trade Area with Seating for 28 • Currently Trading Daytimes only with Scope to Increase Trading Hours • Commercial Kitchen • Self-Contained 2/3 Bedroom Accommodation

REF: 932

PRICE £20,000

• Popular Lock-up Business Comprising Takeaway, Sandwich Bar and Cafe • Located on a Busy Main Road Connecting Paignton and Brixham • Internal Seating for 8 and Al Fresco Dining for 12 • Well Equipped with a Strong Local Customer Base • Tourist Boost During Holiday Season

LEASEHOLD

01803 212142 www.bettesworths.co.uk

REF: 2324

IMPRESSIVE AND EXCEPTIONAL UNOPPOSED 18th CENTURY PRIVATE ‘FREE OF TIE’ TRADITIONAL COUNTRY INN WITH LETTING ROOMS SITUATED IN THE HIGHLY DESIRABLE VILLAGE OF BOLNEY

www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk

Diners and Restaurants Embrace Menu NEW RESEARCH by OpenTable has uncovered an interesting change in the ordering habits of British foodies. Inspired by our American counterparts, almost a third (28%) of the UK now reveal they like to order completely off-menu at a restaurant.

Known as ‘menu hacking’ a growing demand for a bespoke experience has seen a rise in menu customisation, with over half (56%) the UK adapting a dish on a restaurant menu to suit their taste. The majority (38%) of diners also admit that when craving a specific dish, they would rather visit a restaurant they love and order off-menu than try out somewhere new.

With over half (57%) of diners believing it is their right to order food off-menu, UK restaurants are going out of their way to oblige diners. A recent survey of UK restaurateurs revealed that an impressive 94% of restaurants would accommodate a guest’s requirements and requests, in order to encourage loyalty to their restaurant. A further 80% of restaurants backed this growing trend by admitted to seeing an increase in diners ordering dishes that are not on the restaurant menu, or changing a dish that is on the menu.2 The Savoy’s Executive Chef Holger Jackisch commented “We will do anything we can to meet a guest’s request and to ensure they have the best experience they can at Kaspar’s

Seafood Bar & Grill (The Savoy). We always say “If we have the ingredients in house we will move mountains to make it happen”. We mostly have guests omitting butter, gluten and dairy for health/allergy reasons. Our menu is fairly extensive, but guests also ask us to create classic dishes from our premium A La Carte items such as Dover Sole Meunière, Lobster Thermidor and an array of risottos. Being able to accommodate these requirements helps create a higher level of loyalty as a lot of these requests come from our regulars.”

The most frequently removed items on restaurant menus include sauce (11%), mushrooms (10%) and meat (8%) while the principle motivation is a dislike for certain ingredients (56%), followed by enjoying adding extras (22%) and a lack of menu choice (15%).

The research also showed that women are less abashed when making requests to change their order, with 59% of women proud to do so in comparison to 52% of men. As many as 4.8m (15%) women admit to altering menu dishes in order to make them healthier while 30% of men adapt their dish as they enjoy adding extras.

Mike Xenakis, Managing Director at OpenTable, comments, “It is refreshing to see British restaurants accommodating the expansive tastes of diners in the UK. At OpenTable we celebrate the growing trend of menu hacking and encourage diners to experiment and try new ways of eating their favourite foods, at the restaurants they love.”

Coeliac UK To Host First Gluten-Free Networking Event For Caterers, Retailers, Food Service And Manufacturers COELIAC UK, the national charity for people with coeliac disease is hosting its first glutenfree networking event for food industry professionals from catering, food service, retail and manufacturing industries who wish to benefit from the growing gluten-free market.

Coeliac UK is the expert body on the gluten-free diet, providing independent and evidence based information and support to those with the condition and the sectors that cater for them since 1968.

The daylong event is being held on Tuesday 14 June at the British Motor Museum, itself the first conference venue to gain gluten-free accreditation from Coeliac UK for its catering, and will allow delegates to not only hear from industry specialists during an afternoon of interactive workshops, but also gain valuable insights from those organisations who already provide gluten-free.

Speakers include the Food Standards Agency, Mintel, Horizons, RSSL, British Motor Museum, Pizza Express, Hard Rock Café, Marks & Spencer, Unilever, Bells of Lazonby and Nestlé. In addition, experts from Coeliac UK will provide updates for the industry and details on the gluten-free consultation services and accreditation schemes provided by the charity, which has a unique insight into the needs of those following a gluten-free diet.

One in 100 people in the UK has coeliac disease, an

autoimmune disease caused by a reaction to gluten which is a protein found in wheat, barley and rye. It is estimated that the catering industry is missing out on £100 million a year from people with coeliac disease and requiring a gluten-free diet and those they eat out with. According to Mintel, the UK Free From market is currently valued at £365million and forecast to grow by 50% by 2019 and the gluten-free market is worth an estimated £210million.

Sarah Sleet, chief executive of Coeliac UK who is chairing the morning panel discussion said: “The aim of the event is to allow manufacturers, retailers and the catering sector to gain essential insight from those companies that have already embraced a gluten-free offering and also facilitate opportunities for them to work together to help improve consumer experiences.”

“With half a million people in the UK still to be diagnosed with coeliac disease and many people choosing a gluten-free lifestyle, the demand for new products across the retail sector and catering establishments where people can enjoy a wide range of gluten-free menu options will only increase and we hope that this event will encourage debate and valuable information for all sectors.”

Places are limited, to see the agenda and to book online go to: https://www.coeliac.org.uk/forms/staying-ahead-of-thegame/ Delegate day rate is £99 + VAT and includes all refreshments, parking and entry into the museum.

May 2016

Caterer, Licensee & Hotelier

31

New Figures Show Increase in Domestic Tourism for 2015

THE LATEST results from the Great Britain Tourism Survey (GBTS) reveal strong growth in domestic tourism in 2015 with recordbreaking spending and the highest trip numbers since 2012.

Key figures include: • 103 million overnight trips recorded in England, an 11% increase compared to 2014.

• 8% increase in expenditure compared to 2014, with a total spend of £19.6 billion – a record.

• The number of holidays taken in England in 2015 increased by 7% from the previous year to 43.7 million and holiday expenditure also increased by 7%.

• Visits to friends and relatives were an important driver of growth with the number of trips up by 13% to 40.6 million, the highest level since 2006, and a 15% increase in expenditure.

• All regions across England experienced growth in overnight trips and spend.

• Regions which saw the biggest increases in overnight trips include Yorkshire (+20%), the West Midlands (+22%), London (+14%) and the South West (+14%).

• Regions seeing double-digit increase in spend include the West Midlands (+26%), North East (+15%), South West (+13%) and Yorkshire (+11%).

• Trips to the English countryside saw growth of 17%.

• 124 million trips recorded across Great Britain, a 9% increase on 2014 with spend also up by 9% to £25 billion.

Culture Secretary John Whittingdale said: “Tourism is one of our fastest growing sectors and we are absolutely committed to helping support the industry across the whole country.

“The increase in visitors and spend throughout the regions is excellent news for our economy and shows that our stunning countryside and world-leading attractions are a huge draw for domestic visitors.”

VisitEngland/VisitBritain Chief Executive Officer Sally Balcombe said: “These hugely encouraging results demonstrate the growing importance of tourism to the UK economy as we continue our drive to get visitors out exploring more of our regions, ensuring that economic growth from tourism is felt across the whole country.”

Cumbrian Pub Is Nation’s Heartwarming Hero A CUMBRIAN pub has scooped top prize in Heinz’s Heartwarming Heroes competition – and has pledged to turn hundreds of children into life-saving heroes with the prize money.

The Kings Arms, in Burton-in-Kendal, won first place in the national competition, which was searching for pubs and restaurants that go the extra mile.

Winners Ann and Neil France, Licensees of the Thwaites pub, will receive £10,000 prize money as well as £10,000 towards a community event.

Ann said: “We couldn’t believe it when we were told we had won. Neil read out the email to me and I thought he was joking but we’re absolutely thrilled with the news. It’s a great honour for the pub and it will be great for the village.

“We’ve been overwhelmed with the support we’ve had from everyone and would like to thank all those involved.”

Ann and Neil are planning to spend the prize money on a community first aid day for the local primary school, teaching youngsters, their parents and teachers valuable life-saving skills. The day will include demonstrations, practical advice and take away materi-

als to help keep the whole community safe. They are currently contacting local organisations that may be interested in supporting the event, including the Air Ambulance and Community First Responders.

The Kings Arms is a former coaching inn dating back to 1753, and listed as a stop off on the John O’Groats to Land’s End cycle route, as well as the Wainwright Coast to Coast walk. As a result, it is a popular spot for walkers and cyclists and recently expanded, converting a barn into seven luxury bedrooms, which gives them 13 ensuite News that they had been named top community pub in the Heinz competition came as no surprise to Andrew Buchanan, Daniel Thwaites’ Director of Pub Operations, who said: “Ann and Neil have high standards in place and take pride in the pub as well as making a valuable contribution to the local community. Whenever I speak to them they are always at the heart of activity taking place in Burton-in-Kendal and willing to get involved in anything that brings the community together.

“Their friendly approach makes the King’s Arms welcoming for both locals and visitors alike and they deserve every success.”

“RENTAL OF QUALITY LINEN IS OUR SPECIALITY AND CUSTOMER SERVICE IS OUR PRIORITY”.

Tip Top Linen Services Ltd. is a family run growing business that has expanded over its twenty-year history. With over twenty years experience in this sector we specialise in the rental and cleaning of linen.

With a vast range of colours and fabrics to choose from we are able to meet our customers needs. From Quality table linen to bed linen, bathroom linen and more.

OUR SERVICES ARE SECOND TO NONE WITH CARE TAKEN FROM THE VERY START WHEN THE ORDER IS TAKEN TO DELIVERING THE LINEN AND ENSURING THAT OUR CUSTOMER IS ALWAYS FULLY SATISFIED. • Large stock of linen for any additional requirements • Covering a 50 mile radius (Bedfordshire, Hertfordshire, Buckinghamshire, Cambridgeshire, Northamptonshire, Middlesex) • Open during Christmas and bank holidays • One off hire available • Service is available six days a week.

• If you are busier than normal we can provide same day service without any additional cost.

• The linen we supply will be specifically for you and not be shared with any other customers.

Tel: 01582 495 485, Email: info@tiptoplinenservices.com