CLH News #195 December 2016 by CLH News

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Issue 195

Bar and Cellar Equipment

Great Hospitality Show 2017 Preview

Product Portfolio

Property and Professional

Pages 18 - 20

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Design and Refit

Page 22

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Thousands of Restaurant Companies Risk Closure as Costs Rise THOUSANDS OF UK restaurant businesses could be at risk of going out of business over the next three years, as the fall in the value of sterling raises costs for imported food and threatens to squeeze consumer spending.

The Dishwasher Man

December 2016

According to a study by accountancy firm Moore Stephens over 5,500 restaurant companies have a 30 per cent chance of going bust by the end of 2019. The political fallout following the vote to leave the EU in June has resulted in prolonged economic uncertainty, and the value of the pound is now ten per cent less against the Euro than before the Brexit vote. The UK imports 48% of its food, according to government figures, and many restaurants rely heavily on imported food and wine. The cost of labour has also increased, after the government raised the national minimum wage from £6.70 to £7.20 in April, with a further rise to £7.50 to take place next April. Adding to the problem of rising costs is “flatlining disposable incomes”, the amount households have left to spend after tax and bills have been paid. The average gross disposable household income increased by only 0.5% over the last year, from £17,872 to £17,965, Moore Stephens said, quoting official data. The company also pointed to the rising popularity of different cuisines and food styles that has seen a huge market expansion leaving existing operators struggling as fresh innovative new entrants take the lead. Some of the UK’s of the biggest restaurant companies have struggled this year with the Restaurant group closing 33 outlets which include 14 Frankie & Benny’s and 11 Chiquito branches. It also plans to close its flagship Garfunkels restaurant on the Strand in London.

Mike Finch, restructuring partner at Moore Stephens, said: “It’s been a tough year for many restaurants in the face of rising costs and fierce competition. “It is unrealistic to expect UK restaurant groups to avoid the impact of the fall in the pound by substituting for UK produce – they are going to face a big hit. Restaurants have to make tough decisions as to how much they try to pass on to consumers; too much and they risk losing business, too little and they lose margin. “Fluctuations in the foreign exchange markets have hit small and medium sized restaurant businesses particularly hard as they have tighter financial constraints and are less likely to negotiate long term supply contracts. All this comes at a time when many consumers are likely to be very price conscious.” “The high number of potential insolvencies over the next year shows just how fragile finances can be in this sector and demonstrates the importance of careful financial management.” “There may be further challenges to come as the UK’s trading agreements with Europe remain uncertain. Many in the restaurant industry would consider the idea of additional import tariffs on foodstuffs with horror.” The analysis by Moore Stephens follows a report by Prestige Purchasing which warned foodservice operators and caterers that foodservice inflation will hit 3.4% next year, driven by currency fluctuations, political uncertainty and the unknown outcome of trade deals. Speaking at the annual Food Inflation Event in London earlier this month by that the Shaun Allen, Purchasing Operations Director at Prestige Purchasing warned the foodservice sector that, “What we’ve seen so far this year is that inflation for the foodservice sector is running at 0.5%. Movement in the exchange rate alone, has put up to £10.8bn worth of pressure on the UK’s food and drink value”. Allen continues, “Next year, with uncertainty around Russian sanctions, Brexit, the Trump administration, coupled with a cut of 4.5% in oil production, and the currency exchange volatility that all this will bring, we can expect inflation for the foodservice sector to experience a sharp rise”.

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Editor's Viewpoint

December 2016

MERRY CHRISTMAS FROM ALL AT CLH NEWS... ... And, “Do you want to keep getting it”? CLH News of course! We would like to take this opportunity to wish you all a very busy and Merry Christmas and a prosperous 2017. And I would also take this opportunity to advise you of our database changes in 2017. We have employed the services of two professional database management companies, whose job is to ensure that our publication is target marketed in the best possible way, maximising our readership and maximising the response opportunities for advertisers. Sometimes inadvertently some businesses are missed off the new database, as we welcome new hotels, pubs and restaurants, so we would remind you that if for whatever reason you have not received a copy of our publication early 2017 and still wish to receive one simply drop us an email to distribution@catererlicensee.com and we will add you back on! I am sure you will all be too busy to read my column this month, hopefully of Christmas bookings lunchtime and evening right up to Christmas Eve, and New Year bookings too. If I could give myself a piece of advice back in the 90s when I ran my own restaurant it would be gather and store as much data as possible. I know this seems a simple and sensible thing to do, but it’s something I failed to do. I never actually stored sales of which products sold particularly well or what service was in high demand during which period, and whilst I always rewarded the party booker, I never took details of guests or use the opportunity to promote the post-Christmas period. Of course, it is different now, with social media emails etc, but I often look back and view it is a real opportunity missed. So in these highly competitive times, in particular with the relentless growth of the corporate multi outlet chains, who are fortunate to be able to employ marketing and IT teams, I would urge anyone reading this not to make the mistake I did, and store as much data you possibly can, on menus, sales, parties, staff, make sure you have seized this busy period as an opportunity to promote yourselves to people who are likely not been to your premises before. Would also once again remind you of free Christmas and New Year posters which can be downloaded from our website at catererlicensee.com/posters-for-special-events Significant event of the year? Undoubtedly Brexit! A vote which our readers called correctly, our online survey, taken in the run-up to the Brexit vote scored 54% in favour to leave (with the national vote being 51.9%). Although we are still a long way off from leaving the EU if and when we do, we will, in effect, become a competitor to EU countries, and will be competing with them in attracting tourists. The advantage our EU counterparts have of course is lower levels of VAT on accommodation, restaurant meals, theatre tickets and attractions. So now might be a good time to reconsider the many, many calls from organisations and industry leaders to reduce levels of VAT on hospitality here in the UK and level the playing field once and for all! Once again all very best wishes from everyone here at CLH News, Merry Christmas and Happy New Year! EDITOR

Peter Adams

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

December 2016

THINK! Drink Drive Campaign Targets Young Men Digitally This Christmas YOUNG MEN targeted in THINK! drink drive campaign this Christmas as they account for nearly two-thirds of fatalities. The government launches its THINK! Christmas drink drive campaign today (1 December 2016), specifically targeting young males, as figures show they account for almost two thirds of drink drivers killed on our roads. The campaign will target young men through Facebook, Twitter and Spotify, with 5.4 million British males aged 25 to 34 on Facebook alone – the highest single demographic. A new advert will be posted on Twitter or Facebook everyday throughout December playing on the concept of FOMO ‘fear of missing out’. The adverts aim to make it clear to young men that they have plenty to live for the following day, which they may not see if they choose to have a second drink. Chief Constable Suzette Davenport, the national roads policing spokesperson, said:

Brighton Pub Granted ACV Status

A CAMPAIGN to save a Brighton, which was closed without notice, only to reopen the following day as a furniture store, has been successful and that the pub has now been listed as an asset of community value (ACV). The “Save The Dyke Pub” campaign submitted an Asset of Community Value (ACV) nomination to Brighton and Hove City Council in October, which gave the community six months to place the first bid on any future sale of the building. Residents were shocked when the Dyke Pub and Kitchen in Dyke Road, Hove closed with owner Martin Webb, citing lack of trade, and added that the pub was struggling to run a profit in its last 18 months.

Save The Dyke Pub, originally presented a petition with 1,300 signatures and several testimonials in support of the nomination, and campaigner Ian Fardell said at the time: “We have a lot of public support and we have people that want to buy it. Now that the campaign has been successful, fellow campaigner Catherine Swann said the group were thrilled the campaign had led to ACV status for the Dyke. She said: “This doesn’t mean everything goes back to normal; clearly the owners are running it as a shop and may have other plans, but it is a first step in the right direction and means if they decide to sell, we get the first option to buy. Hopefully it will prompt more positive developments, we wait with baited breath.” The granting of the asset of community value now means that the campaigners have six months to come up with a market value bid for the pub, or find a buyer before the owners can market the business/premises for sale.

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Police officers on patrols over the Christmas and New Year period will be specifically targeting people driving under the influence of drugs or alcohol and we will also be doing roadside testing, so we can make instant arrests. Our message is very simple and very clear – you are breaking the law, you are risking your life and the lives of those around you and the consequences of doing so will plague you for the rest of your life. THINK! has also teamed up with a number of partnership organisations, including Coca-Cola, Arriva and Budweiser to offer drivers solutions to avoid drink driving such as two-for-one on soft drinks for drivers and free taxis for those enjoying the festivities on Christmas Eve. The campaign will run on THINK!’s Facebook and Twitter channels from 1 to 31 December, to support the police’s drink and drug drive enforcement campaign. A “Drink drive and face Criminal Consequences” THINK poster can be downloaded here: http://think.direct.gov.uk/assets/pdf/financial-consequences.pdf

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The Race for Space: Tackling the Post-Christmas Trading Conundrum GORDONS LEISURE and hospitality partner Simon Mydlowski examines how pubs, bars and restaurants will tackle the traditionally quiet post-Christmas trading environment. For many businesses, the start of a new year marks fresh opportunity and is often the beginning of new campaigns and strategies designed to boost business, but in the leisure and hospitality sector the post-Christmas period is genuinely the quietest part of the entire year. Every bar, pub and restaurant owner and manager will be aware of the need to prepare for a lull in trading once the busy festive period comes to a close, but rather than taking their foot off the gas, it is a time when the race for space is very much on. The right approach Regardless of the marketing approach adopted in the run-up to the Christmas and new year period, venues can generally be assured of decent footfall as revellers catch up with family and friends, businesses celebrate Christmas parties, and everyone sees in the new year. The challenge is ensuring that the subsequent drop off once wallets are empty and the turkey has been consumed is not so large that it completely erases any gains made over the Christmas period. Rather than waiting until 2017 to tackle the conundrum of boosting trade in a quiet environment, the best approach is to start planning now, in order to gain a headstart once January 1 rolls around. Preparation In January 2016, an unexpected rise in like-for-like trading was witnessed across the sector, with all companies trading outside of London witnessing an annual uplift of 2.4 per cent in the CGA Peach Business Tracker. The index, created in conjunction with Coffer Group, RSM and UB, monitors a number of major brands including Mitchells & Butlers, which owns Harvester, Toby, Miller & Carter and All Bar One, and the Casual Dining Group, owner of Café Rouge, Bella Italia, La Tasca and Las Iguanas. The strong growth confirmed the trend of expansion away from an ever-more expensive London market, with Paul

Newman, head of leisure and hospitality at RSM, saying the figures showed the “growing maturity of regional business” in recent years. Fast forward to late 2016 and the industry is hoping for similar post-Christmas success, but every venue and owner needs to be looking away from collaborative sector success and instead thinking about how to stand out from the crowd. A range of tactics Traditionally, pubs, bars and particularly restaurants have aimed to entice January patrons by offering discounts on a range of products, and while this has been successful to an extent, it also cuts into profit margins and can even prove to be a false economy when including staff costs and other overheads, which will almost certainly not be subject to discounts. In order to gain as much tractions as possible, thought needs to go into marketing the business and its products and engaging potential customers who may have had their fill during the festive period. Social media represents a valuable – and, crucially, free – way of gaining traction that can help to infiltrate potential audiences. Combined with events and promotions that help to offer something different from the traditional Tuesday night pub quiz, venues can help to pull in new visitors in the new year. Loyalty breeds advocacy However, it is important to remember existing customers when launching any promotion – regular visitors provide the backbone of many venues’ businesses and in order to drive new football these customers can be harnessed as advocates. Steps can be taken now to encourage January and February visits by offering loyalty programmes that reward frequent visits – whether this is a free starter, drink or even meal in the new year after a certain number of visits, it can not only help to drive football in 2017, but can even increase visits in the run-up to Christmas by encouraging loyalty. Every business will be keeping an eye on the ongoing impact of Brexit – particularly the so-called ‘hard Brexit’ – and while uncertainty remains about exactly what effect this may have on wholesale and supply agreements, it is important not to get caught up in the moment and instead concentrate on what will be happening three months from now once the decorations have been put away. If you need legal advice on commercial property matters, including the licensed premises sector, please contact Simon on 01274 202514 or simon.mydlowski@gordonsllp.com. For more information about us please visit www.gordonsllp.com/sectors/retail-lawyers/.

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Branded Foodservice Taking Big Bites Out of Independent Competitors IN PAST year to September 2016, independent foodservice operators attracted 1.7 billion fewer visits than year to September 2008 as they struggle to be relevant on Britain’s high street Figures released by global information company The NPD Group show that when we eat away from home, we are more likely to spend our money at branded outlets. Eight years ago (to YE Sept 2008), the market share for brands vs independents in visit terms was 43% vs 57%. As of YE Sept 2016, this has nearly reversed with the brands vs independents share now at 56% vs 44%. That means branded businesses in YE Sept 2016 are enjoying 1.2 billion extra visits in Britain’s £50 billion foodservice industry than eight years before (5.03 billion visits YE Sept 2008; up by + 25% to 6.28 billion by YE Sept 2016). On the same basis, independents saw visits drop from 6.73 billion in YE Sept 2008 to 5.02 billion in YE Sept 2016 (down 1.7 billion). The poor performance among independents is reflected in sales figures. Since 2008, brands have boosted annual sales from around £20.9 billion to well over £30 billion today, while independents have seen sales dive from £30 billion to £23.2 billion. Brands enjoy strong pricing power, having achieved an increase of 16% in the average bill per person over the past eight years versus 4% for independents. What’s driving this change on Britain’s high street? One factor is the success branded foodservice chains are having with young customers. In the pub sector, brands capture 20% of visits among the 25-to-34 age group, way ahead of the 11% figure for independents. In the FSR (full-service) sector, brands win 25% of visits in the same age group, ten percentage points more than independents. Still in FSR, in the lower 18-to-24 age group, brands attract twice as many visits as independents (12% vs 6%). Brands also win in two other ways – breakfast and meal deals. Brands can attribute 14% of their visits to breakfast trade, a much higher proportion than the 8% seen for independents. Brands drive over 36% of their visits through meal deals or promotions, while independents only succeed in driving

around 13% of their traffic through this tactic. Brands get more of their business than independents from London (21% vs 13%), winning hands down in market share inside the capital (68% vs 32%). Drill down into London’s QSR and pub markets and the data shows that brands are even better against independents (80% vs 20%). Cyril Lavenant, NPD’s Director of Foodservice UK, said: “For the branded sector to have reversed its market share with independents over just eight years underlines how quickly Britain’s foodservice market is changing. Independents are struggling to be relevant and appealing to consumers on the British high street and clearly do not ‘speak’ well to young adults. Foodservice chains do a better job in this respect, especially with meal deals and promotions. Consumers are hungry for good value and they know where to go for it on the high street. Another factor is the ability of bigger brands to invest in their products and to expand into new locations. When the public choose where to eat out – whether it’s simple food-on-the-go, a sit-down snack or sandwich, or a more formal meal – people are clearly voting for brands.” The shift from independents to brands is even more drastic in the pub sector. Britain’s branded pubs have increased visits by a massive 65% over the past eight years. Independents have seen business tumble by -48%. It’s a similar story in FSR (excluding cafes & bistros) where brands have grown visits by +39% over the past eight years, while independents have slipped -28%. For the QSR sector, the changes are +22% (brands) and 14% (independents). Cyril Lavenant added: “Thousands of independent pubs have closed down because they have not followed the market trends for a broad range of good quality food served in a child-friendly environment. Yes, we all know an excellent independent pub or restaurant that does a great job with food but they only make up a small part of the overall independent sector.” Cyril Lavenant said: “But do remember that many of the big foodservice outlets we know today started as small independents. So there is clearly room for new players but they must offer something exciting and different or they will not succeed.”

BBPA Highlights Safety Guidance For Pubs In Run Up To Festive Season THE BRITISH Beer & Pub Association has highlighted ‘Managing Safety in Pubs’, a guidance publication for licensees, with tips on helping customers and staff feel secure, comfortable and safe in all licensed premises in the run-up to Christmas. The guidance sets out risk factors to be considered by licensees, and helps to identify preventative measures that can be taken where appropriate. The BBPA’s guidance also includes a risk assessment that can be used by licensees to identify the risk profile of their business, which should be used on an ongoing basis. The guidance also covers the threat of terrorism – with pubs and other venues experiencing some of their busiest times in the run up to Christmas, the BBPA are reminding

licensees to remain vigilant. Whilst attacks on bars and clubs in the UK are extremely rare, the BBPA’s guidance underlines the need to ensure that there are robust protective security measures available to address the threat of terrorism, whilst at the same time maintaining a friendly and welcoming atmosphere within the premises. Brigid Simmonds, BBPA Chief Executive, comments: “Pubs are of course safe and hospitable almost all of the time, and disturbances or incidents are defused quickly and professionally by staff. Our updated guidance is designed to help licensees identify risk, and keep their venues safe and welcoming as we approach the busy festive period. We are urging licensees to use our guidance keep an up-to-date risk assessment of their venue.” For further details visit www.beerandpub.com/

December 2016

Caterer, Licensee & Hotelier

December 2016

Diners Likely to be More Loyal to Businesses with Free Wi-Fi INTELLIGENT SPACES company Purple surveyed over 1,000 people about how they use WiFi in bars and restaurants. The results conclusively showed that the provision of free WiFi increases customer satisfaction and repeat custom.

• 45% said being offered money off their bill for paying online, or via an app, would increase their loyalty (this figure rose to 51% of respondents aged 45-54) Purple’s survey also highlights a need for bars and restaurants to maximise online marketing opportunities and project a positive online image. Three out of ten said that they use the public WiFi in bars and restauPurple’s CEO Gavin Wheeldon Eight out of ten people said being able to rants to check for promotions on drinks and use WiFi in a bar or restaurant would contribute towards a food, which presents an opportunity for venues to create positive, personalised experience. In the age group 35-44, that appealing offers. Just under a quarter of people use it to look figure rose to 90%. In addition, nearly two thirds (60%) said for reviews – great news for venues with an impeccable online being able to use WiFi when out for a drink or meal would reputation. increase their customer loyalty. Providing WiFi, and gathering customer data as a result, Purple’s survey results prove that there is clear demand for opens up a means of marketing to people after they leave the WiFi in bars and restaurants. If it’s available, over half (55%) said venue. But, as Purple’s survey reveals, customers have strong they sometimes use it, while 4 in 10 always log in. Favourite preferences regarding how this should be done. Eight out of ten uses for WiFi included browsing the Internet (84% do this while people would prefer to receive information and offers by email, out socialising) and keeping in touch with friends (58% use free while just under a third preferred contact via an app, and a WiFi for this). quarter would opt for SMS communications. Only 10% would Drilling down further into the survey results, there was also like to receive snail mail, and 5% would prefer a phone call. confirmation that using WiFi combined with analytics and marVenues that misuse the marketing opportunity opened up by keting tools can further boost business. By offering free WiFi to WiFi analytics by failing to target communications effectively are guests, accessed by social login, bars and restaurants are able to likely to alienate customers rather than earn their allegiance. understand more about their customers, including their gender, Two thirds of survey respondents (64%) said receiving irrelevant age, hometown, interests. They can also track how often they messages from a brand negatively affects their customer loyalty. come back. These insights help create more timely, relevant and Purple’s survey gives confidence to bars and restaurants that valuable interactions, which the survey proved to be welcomed the investment of providing free guest WiFi can be offset by the by customers. business benefits it brings. Gavin Wheeldon, CEO of Purple, For instance: says, “We’re pleased that our survey confirms how WiFi differ• Over half (51%) said being rewarded for spending a certain entiates bars and restaurants from competitors and helps drive amount, or visiting a number of times, would make them more likely repeat custom. There’s a huge opportunity for venue owners to to come back. respond to the demand for WiFi and utilise it for targeted and • Over a third (35%) said that being able to access exclusive gifts timely marketing. It’s a massive help in turning casual customers or offers via WiFi would make them a more devoted customer. into brand ambassadors.”

Criton Introduces First Self-Build Digital Concierge for Travel Sector TRAVEL TECH start-up, Criton, is launching a digital concierge for the UK’s thousands of property owners and small businesses offering holiday accommodation to transfer the guest information book into a branded app.

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It is the UK’s first self-build app service for the hospitality and travel industry. Accessed on a low cost subscription basis, it gives the UK’s 81,000 holiday lets, serviced apartments, guest houses and B&Bs the chance to connect with the tech savvy traveller, by making all guest information available at the touch of a screen anytime, anywhere. Criton provides the who, what, where, when and how about a place to stay via a bespoke mobile app. It can be up-dated at any time and is very user friendly, capable of incorporating instruction videos on how to use appliances and directions through to contact details and information on and links to nearby restaurants and attractions for a flawless customer experience. Areas of the app can also be padlocked for additional security. It is brought to the market by Julie Grieve, the former CEO of serviced

apartment group Lateral City and serviced office group Abbey Business Centres. Julie funded the development of the new tech service from the proceeds of her shareholding in Abbey, which was sold in 2011. Now based out of Codebase in Edinburgh and with the backing of Scottish Enterprise in the form of an innovation award, she successfully launched the app service in Scotland last week. Operating in a market which includes all holiday accommodation from hotels to barges and with the anticipated growth over the next few years of the serviced apartment sector and Airbnb generation, Criton is expected to attract 5% of the UK properties within 5 years, delivering a £3-5m turnover. Already easily translated for an international audience for UK holiday accommodation owners, the aim is to raise investment to take the app service overseas next year. Criton has been in Beta testing for the past two months and customers signing up now will be given a two month free trial if they use the code ‘LAUNCH’. The subsequent cost of the subscription service is available from around £10 per month. Reader enquiries - Tel: 0800 970 4410 or visit www.critonapps.com

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Reception Desk Software ✔ Cloud based – works on PC, Mac, iPad, Android ✔ Multiple concurrent staff access with activity logging at no additional cost ✔ Sell rooms as multiple “Room Types”, group adjacent rooms together as a suite ✔ Create rate groups exclusively for corporate partners ✔ Reservations confirmed by email ✔ Vary pricing by occupancy, day of the week, duration of stay and season ✔ Up sell with add-on items, like flowers, chocolates etc ✔ Print guest registration forms, invoices, parking permits ✔ PCI Accredited Secure Website Booking Engine ✔ Responsive and highly customisable to match the look of your website ✔ Configure variable deposit rules ✔ Works with payment gateways to charge deposit in real time at the point of booking ✔ Offer multiple rateplans per room type - eg Bed and Breakfast, Room Only ✔ Supports true last minute and early bird pricing ✔ Create online discount codes to generate new and repeat business ✔ Commission free Channel Manager ✔ Built in Channel manager, not a 3rd party add on ✔ Automatically update Rates and Inventory across all your OTA’s ✔ Download bookings automatically to the calendar ✔ Link with Booking.com, Laterooms, Expedia, TripAdvisor, eBookers and others EPOS Links ✔ Post food and drink items directly to your guest’s room from your till system. Compatible with EPOS Now, ICR Touch, Casio, Vectron, WaiterPOS, Fidelity GPOS, Quantum and others Contact Us To arrange a free trial, product demonstration or if you have any questions, please:

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Restaurant & Pub Continue to Perform as November Spend Grows RESEARCH FROM Barclaycard has revealed that spend in pubs and restaurants is continuing to grow, up 14.2% and 13.5% respectively in November. The data from Barclaycard which processes nearly half of the nation’s credit and debit card transactions, shows the headline growth figure was driven by increased spending on essential items, comprising roughly a quarter of the overall growth, which hit a record high of 4.7 per cent in November. While non-essential spending still grew strongly at 5.4 per cent, the gap between the spending on items deemed necessities and on those where consumers have greater discretion has narrowed, suggesting a shift in shoppers’ priorities as they start to feel the impact of price increases across some essential items. Despite signs that shoppers may soon have to make some tough decisions on where they spend their money, consumers continued to splash out on experiences in November. Travel spend growth received a welcome uptick of 6 per cent, following a brief dip in October. Pubs and restaurants continued to be top-performing categories, with growth of 14.2 per cent and 13.5 per cent respectively, as consumers took shelter from the cold weather by socialising with friends and family. In October, eight in 10 (81 per cent) consumers expected that changes in inflation would cause the price of everyday goods to rise in the next 12 months, and November’s data sug-

Mick Crowned KP Of The Year!

THE KP of the Year for 2016 is Mick Dunn of Rubens at the Palace, London SW1. “Mick won in the face of some incredibly tough competition – the toughest year ever – which shows he’s absolutely a top man in his field,” says Stephen Kinkead, managing director of Winterhalter, the company behind the KP of the Year awards. One of the things the Award judges loved about Mick was his commitment – he’s been with the Rubens for over 27 years, and still has passion and, just as important, a ready smile. The Rubens’ gener-

December 2016

Caterer, Licensee & Hotelier

gests this may have driven them to bring forward big-ticket purchases ahead of the New Year. Looking ahead to December, nearly four in ten (38 per cent) shoppers say they are planning to spend more this month. To compensate for this extra expense, however, a quarter (26 per cent) say they will have to cut back on other purchases in the months ahead. Concerns over the wider economic picture continue to dampen sentiment, with only a third (33 per cent) expressing confidence in the UK economy and 55 per cent in their household finances. This continues the subdued levels seen in 2016, which are down on the average figures in 2015, when the proportion of those confident was 45 per cent and 71 per cent respectively. Paul Lockstone, Managing Director at Barclaycard, said: “November was another strong month for consumer spending growth, the second-highest level we’ve seen this year. Whilst some pockets of discretionary spending, such as that on entertainment, was up again by double-digits, most noticeable was the amount households are spending on day-to-day necessities, with supermarket shopping and petrol hitting an all-time high. “Though there is little visible evidence of households yet being forced to decide between filling up the car or eating out with friends, the narrowing gap between essential and nonessential spend growth means they may need to look more carefully at how they allocate their cash once Christmas is out of the way.” al manager Malcolm Hendry nominated him, describing him as proactive and dedicated, adding, “He’s known by everyone in the business, he has outstanding loyalty, a wonderfully engaging personality and a brilliant sense of humour.” Mick wins a trophy, £1,000 cash plus a celebratory meal for family and friends. Meanwhile his kitchen gets Winterhalter equipment with a retail value of up to £8,000. The competition was so tight that the judges couldn’t decide on two runners up – so they selected three instead. They are Kevin Axtell of Windsor Castle Guard Rooms, Windsor; Daniel Gligorov of The White Hart at Fyfield, Oxfordshire; and Wendy Scott of Beachley Barracks, Chepstow. Each of the three wins £250 cash, plus a trophy. In fact, every single KP who was nominated for the award is a winner, as Winterhalter is giving each of them a special KP of the Year apron, created by Oliver Harvey, in a presentation tin.

The Next Generation Of Electronic Point Of Sales (ePOS) Is Now Here THE WORLD of payments is constantly evolving, driven by consumer demand and the availability of new technologies. Never before has it been so important to offer the best payment services to customers, while simplifying the systems and processes you use to manage your business. Savvy businesses will benefit from an integrated ePOS system that will allow you to manage all aspects of the business – from managing inventory to payments and actionable reporting, accessible anytime, anywhere. In addition, any new ePOS system must be affordable and designed to offer a brilliant user experience.

talech, in association with Elavon, offers pubs, cafes and restaurants a combined ePOS and card payments solution. Not only can you accept card and cash payments, you can take orders, manage menus, track employee hours and see what’s selling & what’s not each day. talech provides valuable insights through real time reporting and the ability to spot emerging trends in your business quickly, enabling you to be more responsive to opportunities to get ahead. To learn more about how Elavon and talech could help you to transform your business, visit www.elavon.co.uk/talechrestaurant or call us on 0203 788 2125

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December 2016

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December 2016

Foodservice Inflation Expected to Hit 3.4% In 2017 PRESTIGE PURCHASING has warned foodservice operators and caterers that foodservice inflation will hit 3.4% next year, driven by currency fluctuations, political uncertainty and the unknown outcome of trade deals. Speaking at the annual Food Inflation Event in London last night, Shaun Allen, Purchasing Operations Director at Prestige Purchasing warned the foodservice sector that, “What we’ve seen so far this year is that inflation for the foodservice sector is running at 0.5%. Movement in the exchange rate alone, has put up to £10.8bn worth of pressure on the UK’s food and drink value”. Allen continues, “Next year, with uncertainty around Russian sanctions, Brexit, the Trump administration, coupled with a cut of 4.5% in oil production, and the currency

exchange volatility that all this will bring, we can expect inflation for the foodservice sector to experience a sharp rise”. Over the last year to date, the following categories have experienced fluctuations • Fish – pricing for the foodservice sector is experiencing great volatility, driven by disease which is affecting supply • Butter – has doubled in price in the last few months due to lower milk production. This is expected to affect other dairy products going forward • Potatoes – reduced crops and lower UK yields have put upward pressure on prices • Wheat – with global production increasing and the possibility of the end of Russian sanctions (one of the largest wheat producers in the world), prices are expected to remain stable, or could even see some downward pressure

Brexit Could Have a Positive Effect On Cut Tourism VAT Campaign THE VAT Campaign, aiming to reduce the level of VAT in pubs and restaurants, says that the decision to leave the European Union could have a positive effect on its campaign. It has outlined its arguments in a letter to 40 Conservative MPs who have expressed support for the VAT reduction within the hospitality industry. It follows on from briefings sent to MPs on the issue from both the Association of Licensed Multiple Retailers (ALMR) and the British Beer and Pub Association (BBPA). Both the ALMR and BBPA, on behalf of their members, are calling for a reduction in the level of VAT on food and drink served in pubs, restaurants and other outlets within the hospitality industry. The VAT Campaign’s lobbyist Chris Guyver said: “ The electorate’s decision could ultimately be very beneficial for our campaign to reduce the level of VAT levied on the sector. “Our letter stresses that Brexit has huge, potentially positive implications for the pub, restaurant and hospitality industry. “The pub and restaurant industry is a bellwether of economic condition and can be a key engine for growth. “Consumer confidence is strongly correlated to the extent people go out to eat and for a drink. “If expert prediction is correct and the UK falls into recession, then it would be logical for a new Government to mitigate the effects of a downturn in the sector by using its new tax levying freedoms to reduce the fiscal burden on the

Charles Roc Services

CHARLES ROC Services truly is Housekeeping reinvented. We behave more like the Hotelier and far less like a generic outsourcing provider. This is because service and standards is our primary goal. This is Housekeeping with a difference: you need to focus on standards, therefore so do we! No one underestimates the importance of a clean hotel and everyone remembers if their room wasn’t perfect. As an industry we have become dependent on both ratings and reviews, therefore customer satisfaction around

hospitality sector. “VAT is regulated at EU-level. It is compulsory to have a rate of at least 15 per cent and the vast majority of the details of system are governed via Brussels Directives. “The UK can now decide whether to keep VAT and, more importantly perhaps whether to change the system.” ALMR Chief Executive, Kate Nicholls, said: “ A new VAT rate specifically for pubs and restaurants can now be designed in a manner that minimises the initial cost to Treasury while maximising the benefit for pubs and restaurants, putting money back in consumers’ pockets and helping to secure vital jobs and creating many more. “There is a tax iniquity compared with other industries, on UK hospitality, which is a key national employment, entrepreneurial, infrastructural and economic driver. “The obvious solution would be for the Government to reduce the VAT applying to the sector, bringing tax rates levied on hospitality more into line with other sectors of the economy.” BBPA Chief Executive, Brigid Simmonds, commented: “ There is now a real opportunity to tackle unfair VAT rates in the hospitality sector which would be a major benefit to pubs and create thousands of new jobs. “It is unfair that if you buy a meal in a supermarket you pay no VAT, but in the pub you do. “Even a drop in the VAT rate, to 15 per cent for eating out, would lead to an additional 78,000 jobs. “I hope the government makes this a priority.” cleanliness has never been more important than it is today in the digital age we live in. However beautiful and well located your hotel may be, a low rating for cleanliness will impact negatively on your bookings, which is why we ensure a positive experience for all your guests. From dust-free bedrooms, to pest control and general maintenance - we'll tailor a service that suits you perfectly at a fixed room rate, allowing you to forecast accurately based on your room occupancy. Like you, we’re passionate about quality and perfection. Working as your business partner, you can truly trust our commitment to outstanding quality, and we’ll protect and enhance your image to create an environment that will delight your guests. For further information call 020 3096 2000 or visit www.charlesroc.com or see the advert on page 14.

Caterer, Licensee & Hotelier

Raw Is The Word, Have You Heard? In a world where sugar now finds itself demonised, ‘the old ways’ of over-processed, mass-produced, convenience and 2nd rate ingredients are finally being brought to book, which is why we salute The Raw Chocolate Company’s commitment to stay in step with nature and show chocolate in an altogether more positive light. According to Deputy Managing Director, Allan Large, ‘We were adamant that we wanted a new look capable of traversing the conventional confectionery and health food markets, a simple yet vibrant identity with genuine mainstream appeal. The Raw Chocolate Company is all about We may be accessibility and rediscovery. organic, fair trade, vegan-friendly and gluten/soy free and but we’re not in the business of elitist, humdrum or dainty discovery brands. For us great taste is the only barometer that truly matters, harnessing the power of responsiblysourced ‘raw’ Peruvian cacao and reminding consumers that top-notch raw cacao is chock-ablock with beneficial vitamins and minerals.’

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December 2016

Trade Shows Done Four Ways in 2017 IF YOU’RE involved in the food & drink business, wherever you’re based in the South & South West, Hale Events have got the trade show for you: The Source trade show takes place at the Westpoint Exhibition Centre in Exeter on Wednesday 8th and Thursday 9th February. The Source is the South West’s biggest and best show for anyone with a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality. Give your business the impetus it needs going into the new season with this huge spread of comparative tastings, networking opportunities and inspirational experiences. Expowest Cornwall takes place in Wadebridge from Tuesday 7th - Thursday 9th March. This trade show is the region’s foremost hospitality and catering trade show - an absolute must for those eager to see, touch and taste the latest products, and to get a feel for the trends shaping the market. If you want to get straight to the heart of the Cornish business community then this is one show you cannot afford to miss. The Hotel, Catering & Retail Show takes place at the Bournemouth

Caterer, Licensee & Hotelier

International Centre on Tuesday 14th March and Wednesday 15th March.The show is one of the UK’s longest running hospitality and food service events, with over 60 years’ history. It features new and innovative products & services, and hundreds of delicious food and drink product tastings. Showcasing trends and exciting innovations from industry leaders, the show offers the chance to network with current suppliers, your peers and key industry players. The Food & Drink Trade Show takes place at the Three Counties Show Ground, Malvern, on Wednesday 3rd and Thursday 4th May. The show offers a unique mix of inspirational speciality food & drink products, from a wide range of exhibitors; from the small and regional, to those who trade throughout the UK and internationally. Hale Events are sure one of their shows will benefit your business. Register for free trade entry now on the shows’ websites: www.thesourcetradeshow.co.uk, www.expowestcornwall.co.uk, www.hotelcateringretailshow.co.uk, www.thefoodanddrinktradeshow.co.uk or call 01934 733456. If you’re interested in a stand, please call 01934 733433 or email stands@hale-events.com.

Tchibo Launch The New Coffea Intense Machine

LOOKING FOR a new coffee machine in the New Year which has the WOW factor?

Introducing the new COFFEA Intense machine exclusively from TCHIBO. The intelligent coffee machine which does the work for you and better than that remembers your name and what you like to drink! It couldn’t be easier! With the new Touch-Screen feature, you can select your drink at the touch of a button and adjust the size and strength of your drink to suit your personal taste. Not sure about whether you want fresh milk or powdered topping? It’s your choice! WOW your customers with an impressive range of 18 drinks in

More Guest Experience. Less Hassle WE BELIEVE in making your operation run smoothly by delivering reliable and innovative products and solutions. But it doesn’t end there. We also believe in giving your guests the service and attention they require and deserve. That’s what really makes the difference. With Hoist Group as your partner you get more time to focus on your guests and far less hassle in your everyday work. We help you create a functional and reliable IT environment with the latest technology that makes your work easier and increases your revenue. We manage the whole process, from planning and installation to after-sales service and support as well as ongoing product development to meet ever evolving market trends . When

up to 3 sizes, suiting every taste and pocket. Hate cleaning? No problem! This intelligent machine cleans itself. With the new COFFEA Intense machine you need never be concerned about cleaning your machine again. With just some simple instructions the machine will take you through the full cleaning cycle – in just 5 minutes! Treat yourself and your customers by making it your New Year’s resolution for 2017. It’s as easy as 1 2 3! Want to know more? Contact our sales team TODAY on 01372-736222 or email us on salesleads@tchibo.co.uk quoting the product code Intense123. You will be glad you did! See ad page 10. you choose Hoist Group for your IT solution, you get a longterm partner who provides you with dependable WiFi. It has never been easier to give your guests a “home away from home” TV experience. With our customised TV solutions your guests can simply lean back and enjoy truly personal entertainment, just like home. Want to raise the standard of your business? As an additional service, we offer attractive financing options on all our products and for all our clients. With Hoist Group as your financing partner you can update your operations without taking unfavorable bank loans. In conclusion, when doing business with Hoist Group you get one professional hospitality partner that offers great products and services that make your work a lot easier. What’s in it for you? Less hassle for the hotelier and staff and more time to focus on what really matters - your guests. For further details contact Hoist Group Ltd. Tel.: +44 207 348 6770 Info.uk@hoistgroup.com www,hoistgroup.com

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December 2016

Hotel Dubbed the Worst in Britain Closed Down

A HOTEL dubbed the worst in Britain was closed down on the spot when inspectors turned up to inspect it, after fears guests could be electrocuted in their rooms. Fire chiefs and safety inspectors immediately evacuated all the guests in at the 27-room Fiorenzo Cazari hotel at a Welsh seaside resort. The hotel will not be allowed to re-open until urgent safety work has repaired their dodgy electrics. Guests were ordered out of the Victorian hotel on the Rhyl seafront after a spot check by inspectors, and were only allowed to reenter and grab their belongings. A sign was placed at the front of the hotel warning other potential visitors about a “risk of electrocution, receiving an electric shock or

fire”. The hotel it has 65 reviews rated as “terrible” on TripAdvisor with the latest saying: “This is hardly a hotel more like a slum … could not sleep here as absolutely filthy. Another stated ;”I am well travelled and this has to win hands down for being the worst hotel I have ever entered. If it was free for the night I would rather sleep in a doorway.” A spokesperson for Denbighshire County Council said: “A Council Health and Safety Inspector has served a Prohibition Notice under the Health and Safety at Work Act due on the ‘Fiorenzo Cazari Hotel’ in Rhyl due to an unsafe electrical installation. This notice prohibits the use of the premises indefinitely until work is done to satisfy that the electrical installation does not pose a risk of serious injury or fire.”

December 2016

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Happy Christmas and Best Wishes for the New Year

Suffolk Pub Named One of CAMRA’s Best Four Pubs in Britain THE STANFORD Arms in Lowestoft has for the first time made it to the finalist round of the Campaign for Real Ale (CAMRA) Pub of the Year awards, one of the most respected and well-known pub awards in the UK. Pubs are selected by CAMRA volunteers and judged on their atmosphere, decor, welcome, service, community focus and most importantly – quality of beer. The four finalists will now have a chance to win National Pub of the Year, which will be announced in February 2017. The Stanford Arms in Lowestoft is in the running for the first time after new local ownership has seen significant improvements to the free house. It is an increasingly rare example of a back-street drinking pub, with a spacious open-plan bar and a large array

of hand pumps serving mainly local beers. It boasts live music at the weekends, a courtyard garden, its own wood-fired pizza oven, and small aviary. CAMRA will presenting the pub with its award on Saturday 10th December at 2:00 pm at an event open to the press. CAMRA’s East Anglia Regional Director Andrea Briers said: “It’s good to see a back street town pub thriving and doing well, especially one which specialises in real ales and ciders. Well done to David and Samantha on their achievement.” Landlords David and Samantha Burd said: “We are absolutely amazed and delighted to have reached the final four in the competition. It is a confirmation for us that our decision to go ‘cask only’ was the right one. We’ll celebrate with our 1000th guest ale on the presentation day!”

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. A short list of other services: -

• 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. Tip Top Linen Services Ltd Tel: 01582 495 485 Email: info@tiptoplinenservices.com See the advert on the inside back cover for further details.

www.newtonsapplfizzics.com newtonsapplfizzics@gmail.com | 0208 241 5779

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December 2016

“No Post European Referendum Tourist Surge” Says BHA Travel Monitor THE NEWLY launched British Hospitality Association (BHA) Travel Monitor shows that the number of leisure tourists have dropped by almost 400,000 in the first nine months of the year.

Flowrite Services Limited is the UK’s leading national refrigeration and air conditioning specialists. We provide reactive repair, maintenance and installations to the leisure and hospitality, retail, public and commercial sectors.

With our dedicated in-house team of fully trained engineers, Flowrite offers full national coverage, rapid response times and high first time fix rates to ensure our customers receive ‘The Flowrite Experience’ on each and every visit.

Flowrite Services Limited, Units 5-7 Tovil Green Business Park, Maidstone, Kent ME15 6TA

T: 0845 603 4040 E: enquiries@flowriteservices.co.uk

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The number of visitors is up by 700,000 – however, the increase is coming from a 3.8 per cent rise in business travellers and an 8.2 per cent increase in people visiting friends or relatives. There has also been a 5.5 per cent increase in the number of people going abroad in the year to date. In September the number of outbound tourists rose 10.1 per cent, compared to the same month last year, confounding post-Brexit expectations. Inbound visitors in September were up by 1.3 per cent

overall, year on year, with business visitors up 6.6 per cent. Ufi Ibrahim, Chief Executive of the BHA said: “We have launched The BHA Travel Monitor so that we can provide, through detailed and structured analysis of passenger data, a true picture of hospitality and tourism performance. For instance our analysis of the increase in the number of incoming people up to the end of September shows that it is not because of more leisure tourists, which might have been the initial impression. There has been no post European referendum tourist surge.” The BHA Travel Monitor, which will be published monthly and quarterly, also highlights a year on year decrease in overall UK holiday spend by overseas visitors.

3 Minutes to Your Own Branded Virtual Waiter

BY THE time you have read this you could have generated a mobile web app for your business with OrderZing that drives your customers to order more food and drink than ever before, whilst making them happier than ever. In a move that OrderZing believes will disrupt the industry, we are providing a low cost monthly solution to take orders with ease from your customers’ mobile devices.

The web app, that you can create yourself in 3 minutes, not only matches the functionality of big chain rivals, but exceeds them. All you need to do is enter your menu, specify your brand colours through your web portal account, and your app is ready to use. The app will manage the order process entirely, including taking payment and emailing the customer their receipt. OrderZing supports both in-venue ordering direct from their table and pre-order/takeaway, slipping seamlessly into your current operation. Every account comes with an internet connected OrderZing printer that sits behind the bar or in the kitchen, meaning you’ll never miss an order, but tickets can also be checked via the web portal - the same place you check your cash balance for orders already taken, or can even be emailed direct to you or your supplier - perfect where dining is outsourced. OrderZing enables you to process orders that otherwise might be missed, whilst enhancing your customer's’ experience of your brand, at the most convenient time for them. Promoting mobile ordering inside and out of your venue means you lift the restriction on the number of orders you can process at any one time, as with a traditional waiter or phone service. One of the biggest strengths of OrderZing comes in the shape of repeat

orders with a saved payment card. Once you have used a payment card once, it can be saved and reused which makes repeat ordering very straight forward for the customer, not to mention cashless - proven to raise average spend as there is no physical cash or card to get in the way. If you would like to order that extra coffee or beer, just tap and the payment is taken and the ticket is printed in the kitchen or bar immediately. Not only does spend increase, but average time for an order is reduced and table turn is increased. All these percentage gains can make the difference between profit and loss in what is a highly competitive industry always pushing to please the customer and look after that bottom line. OrderZing is geared towards small to medium operators providing cutting edge technology that is constantly evolving, inside a fixed monthly fee. Developing an app of your own is a huge undertaking both financially and practically; with no large up front investment small venues do not need to risk the pitfalls when OrderZing provides online ordering out of the box. OrderZing allows you to compete with bigger operators with bigger budgets and more resources on a level playing field. It is not just ordering though. OrderZing also provide a range of marketing services to help promote the venue to their customers from flyer design to popup banners and table numbers with QR codes linking directly to the app. OrderZing understand the problems facing small venues and our support staff are here to support you in the adoption of new technology to ensure it brings success to your venue. Benefits include the ability to send real time notifications direct to customer devices, update your menu instantaneously, or take advantage of the in-app advertising and promotions such as voucher codes and offers. Visit OrderZingApp.com for details, or call 01256 486557 or sales@OrderZing.com

December 2016

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December 2016

Great Hospitality Show 2017

Food Safe Sanitiser and Cleaner THE ONLY WIPE YOU’LL EVER NEED 100 super-size wipes Food & Hand safe Very low foaming Free from alcohol and taint 24 hour residual germ kill, attacks biofilm No Quat, no PHMB, no amine – just totally natural Safe to use on all surfaces

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For the ultimate in efficiency and cleanliness Contact Uniwipe on

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THE UK’S largest exhibition for foodservice and hospitality returns this January with a brand new name and a remit of celebrating greatness in our industry. This time around, the show is strengthened by a team of dedicated Ambassadors, representing the many facets of the industry-at-large. Confirmed so far are: highly respected chef and champion of kitchen skills Cyrus Todiwala OBE; Michelinstarred restaurateur, Andreas Antona and Mike Coldicott, director of kitchen design pioneers, Tricon. Each will be involved in passionate debates and events in and around the show throughout the three days. Now in its fourth rotation, the Great Hospitality Show’s highly successful business mentor programme also returns to help show visitors with a host of challenges including, menu development, PR & marketing, staff motivation, revenue management, technology, design & branding, kitchen management, legal and skills and development. The programme offers visitors completely FREE, bookable face-to-face business surgeries with some of the best in the business including, Senior Director at Michels and Taylor, Krupesh Patel, Client Services Director at Jellybean Creative, Susan Bolam, founder of Rixon Associates, Kellie Rixon, MBE, Sodexo Prestige Chef, Gareth Billington and wine consultant, Alistair Morrell. Sessions can be booked from Tuesday 3rd January by visiting www.hospitalityshow.co.uk with a number of ad hoc appointments kept by, which can be taken during the three days. Brexit, skills, apprenticeships, sustainability, careers, trends, branding, productivity and retention, revenue management, marketing, ground-breaking products, kitchen design; throughout the three days, the beating heart of the show floor – The Business Briefing Stage – is set to welcome a host of debates and discussions on topics setting the hospitality agenda. Exciting new elements will join old favourites in creating a serious buzz on the show floor. The one and only Salon Culinare returns bigger and better with new elements such as the Skills Theatre – which will see students undertake a number of key back and front-of-house challenges. New faces join old heads for a different

take on La Parade des Chefs – the chef team challenge – which will see junior brigades of competitors aged 23 or under, overseen by a senior head chef, tasked with preparing a threecourse lunch menu for 100 covers in the Bonnet kitchen. Another exciting new element, The PS100 Culinary Showcase, will demonstrate the impressive culinary skills within the public sector. Chefs and cooks will have one hour to produce a main course and a dessert using the same key ingredients, but will be constrained by both the budgets and nutritional guidelines faced in their own particular areas of work. 2017 also sees the return of the Staff Canteen Live; a chance for visitors to get up-close-and-personal with some of the UK’s best known chefs as they create recipes from their respective repertoires. Birmingham’s very own Glynn Purnell and his dedicated pastry chef, Luke Butcher, lead a stellar line-up, including: The Beehive’s Dom Chapman; Brad Carter of Carters of Mosley; Beverley Dunkley and Julie Sharp from high end chocolatiers, Callebaut; Shay Cooper of The Goring Hotel; Hywel Jones of Lucknam Park Hotel; Nick Edgar from Cumbria’s The Samling; Cliveden House’s Andre Garret; Mark Abbott from Midsummer House and Adam Reid from Adam Reid at the French. In 2017, the Great Hospitality Show floor will be packed with more catering equipment suppliers than any other event. January will also mark the very first outing for many of the innovative new products. With partnerships in mind, Cedabond, the UK’s leading purchasing consortium for commercial catering equipment, has announced that it will be hosting a VIP members’ lounge at the show. The lounge, which will be accessible by invitation only, will offer a relaxed, private environment away from the main hustle and bustle of the show and be situated on stand 632 in the very centre of the exhibition, close to several Cedabond suppliers. Visitors can pre-register for the Great Hospitality Show 2017 now by following this link: http://www.hospitalityshow.co.uk/ register-interest For further information please see www.hospitalityshow.co.uk and follow us on Twitter www.twitter.com/HospShow for everything Hospitality See the feature on pages 20-21 this issue.

Lyme Bay Winery in Partnership with Enotria&Coe LYME BAY Winery, Devon-based producer of award-winning English wines, has announced a new partnership with leading UK wine and spirits distributor, Enotria&Coe. The new partnership will see four of Lyme Bay Winery’s award-winning English wines join Enotria&Coe’s premium wine portfolio, including still wines Shoreline (2015), Bacchus (2015), and Pinot Noir Rosé (2015), and Lyme Bay’s Brut Reserve (2013) sparkling wine. In 2016, Lyme Bay’s Shoreline, Bacchus and Pinot Noir Rosé won seven prestigious accolades between them at the International Wine & Spirits Challenge, the UKVA Wine of the Year Competition and the

Decanter World Wine Awards. These award successes have elevated Lyme Bay to become one of the most critically acclaimed English wineries in only its second vintage. James Lambert, Managing Director at Lyme Bay Winery, said: “We’re delighted to partner with Enotrie & Coe to distribute four of our award-winning English wines. Enotria&Coe have a fantastic reputation for supplying premium quality wines to the On and Off Trade, and this partnership demonstrates the growing appetite for English wines across the UK. We have some fantastic distribution partnerships set up in key regional areas of the country, and working with Enotria&Coe will enable us to reach customers in regions that were previously inaccessible.” Visit www.lymebaywinery.co.uk for further details.

December 2016

Caterer, Licensee & Hotelier

December 2016

Bar and Cellar Equipment

The Quality of the Message – And the Drink! WITH CONSUMERS becoming increasingly discerning about the food and drink they buy, is the licensed trade missing a trick, asks BOC’s Carl Goode? The success of premium quality brands by the major supermarkets and other retailers suggests that, even in today’s difficult economic situation, people are still prepared to search out something a little bit better than the mainstream – and pay for it as well. The search for quality is not limited to the supermarkets though. At BOC, we believe that it offers a way for pubs and clubs to differentiate themselves from the competition. Licensed premises already aim to create a reputation through the quality of the food they serve. Fine wines to accompany these dishes add to the offering. But what about the beer and lager – are they not equally important in establishing the reputation of the establishment? A series of different factors affect the taste of the dispensed drink. The glass the pint is served in, the angle at which it is poured, the cleanliness of the pipes and the temperature at which it is served are all important. In addition, a crucial but sometimes overlooked factor in this process is the quality of the dispense gas. So why is dispense gas important? The type of gas used to dispense the beer affects both the appearance and the taste of the final product, the head, the carbonation and the sharpness of the taste. Connecting the

The New Hijack iTilt

HIJACK HAVE been at it again, innovating and improving their quality range of products The new Hijack iTilt, is a unique development in the care and dispense of your real ales. Using the iTilt is SIMPLICITY itself. Place a new cask on the frame, insert the Cask Ventilator, pop the handle into the stillage and tilt, that’s all there is to it. Your cask isn’t constantly on the move, iTilt does it all. Nothing could be simpler, and there’s no springs to go soft

Proton Group Ltd.

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

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

Proton are a market leader in Beverage Dispense cleaning, glasswashing, dishwashing, laundry and janitorial hygiene chemicals and have created a number of unique products such as Quash® - The Lipstick Pre-Treatment System, Renovate® - The Glass Restorer and now Beer Line Precise®

recommended gas to a beer can also reduce fobbing and waste. • CO2 for highly carbonated lagers and soft drinks • 30/70 (CO2/ N2) for low carbonated ales and stouts • 60/40 (CO2/ N2) for lagers and ciders • 50/50 (CO2/ N2) used by certain brewers for some smooth beers and ciders. The quality of the gas is also important. There are a wide range of beers available for a public house to choose from. Every effort is made to serve the drinks at the correct temperature in the correct glass. We should ensure that the dispense gas used is of equal quality. Dispense gas cylinders should be supplied to recognised food grade standards: for further guidance on this point check the BCGA guide Drinks Dispense Gas Cylinders Cylinders should be fitted with positive pressure valves. Positive pressure valves prevent moisture getting in and corroding the cylinder on the inside. Corrosion can not only affect the taste of the beer, giving it a metallic taste but could in extreme circumstances lead to a failure of the cylinder Quality is a powerful differentiator between you and your competitors. However, for a long time, it has been regarded as something of a ‘dark art’ in the licensed trade. In fact, it is quite scientific: there are certain steps you can take to ensure that your drinks are always great tasting. Of course, there will always be scope for a certain amount of flair as well! For further information on BOC Sureflow, call 08457 302302 or visit www.BOConline.co.uk with age, (as they do in time). Then again, Hijack leaf springs are longer lasting than all the other types of spring. The new iTilt fits all existing Hijack racking, single tier, two and three tier, plus of course the ever popular floor or bar mount. Hijack has been around for years, supplying the highest quality products to ensure you pull the perfect pint time and time again. The family run business is friendly and helpful and always willing to discuss your cellar needs. Ken Skelton, the company owner has constantly pushed the real ale handling and tilting technology and obtained various patents. Reader enquiries - Tel: 01423 563879 or visit www.hijacksystems.com - A Pre-measured dose of our premium Beer Line Cleaning detergents for safer more controlled cleaning. Manufacturing, administration and distribution are all contained at our purpose built site just off of the M62 in West Yorkshire. We also provide our customers with the very best in support, which can be tailored to their individual needs. From training materials, promotional flyers through to our on-site technical and chemical advice team. Recently Proton have launched a new Web Sales Portal called Proton-Direct where customers can order a selection of our premier product range for next day delivery. If you have any queries contact Proton directly on mail@proton-group.co.uk or 01924 892 834. You can also follow them on Twitter @proton_group or Facebook Theprotongroup

December 2016

Caterer, Licensee & Hotelier

December 2016

Our Bar Saves £7000 Every Year After installing a single LineClenze device

JOHN WATSON, one of our clients at the Drayton Manor Hotel was astounded when he found out he was set to save £7,000 every year simply by reducing the amount of beer he would normally throw away during the line cleaning process of a single hotel bar.

“Our bar now saves £7000 every year... I cannot recommend the device highly enough.” The Lineclenze device is a small, compact box that agitates the yeast molecules in beer lines, lessening the amount of cleans required by 75%. Paul, at the Riverside Bar, StratfordUpon-Avon says: "Anyone wanting to save money should consider the LineClenze system it is well-worth the investment. We have 15 lines here at the Riverside Bar, each

holding 4 pints, which we pour down the drain every time we clean the lines. Thanks to LineClenze we have reduced our line cleaning from weekly to monthly, resulting in significant savings. What's more our customers tell us that our beer tastes better now!" With devices installed around the UK in varying different venues, ranging from hotels to pubs, from sports clubs to theme parks, Lineclenze have a positive portfolio of happy customers making yearly savings ranging from £3000 to £20,000 per bar depending on their wastage levels. For more information on Lineclenze whether that be to delve deeper into the technical side of the device or to browse our testimonials, please visit us at: www.lineclenze.com To arrange a free quote call: 0800 1701564 or email: enquiries@lineclenze.com or see advert on page 18.

Winterhalter’s Hybrid Warewash Technology Wins FCSI Sustainable Catering Equipment Award

WAREWASHING SPECIALIST Winterhalter won the prestigious FCSI sustainable catering equipment award for 2016, which was announced during the CESA Conference. The winning product was the UC Excellence-iPlus, an undercounter warewasher that features a new, hybrid technology that saves water while giving the best possible results. Judges described the product as ‘a compact, integrated solution providing a direct water saving.’ The iPlus technology features an integral reverse osmosis (RO) system guaranteeing brilliant wash results every time, as it removes almost 100% of water impurities. Alongside the RO system is an integral water softener. This offers a variety of benefits, including preventing blockages of the membrane, extending membrane life and ensuring perfect wash results from first wash to last. Thanks to the integrated softener, the iPlus machines also feature VarioAqua. This feature allows the user to select whether to use the RO system or not. So less critical items can be washed using softened water only, which minimises running costs, while more important

ones can have the full RO treatment, for sparkling results. Both water treatment systems are fully integrated within the warewasher. The machine automatically selects the appropriate treatment for certain functions – for example, RO-treated water to flush the boiler, softened water to run the self-cleaning function – and the operating status is displayed on the control panel. If there is an issue with the RO, such as the membrane needs attention, the warewasher switches to softened water only. Similarly, if the softener runs out of salt, it switches to RO-only. Compared to standard RO, the UC Excellence-iPlus saves at least 10% in water usage. Winterhalter provides a total solution for warewashing, from pre-sales advice to aftersales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalterscout.biz or email info@winterhalter.co.uk.

Great Hospitality Show 2017 Preview Induced Energy

Induced Energy are delighted to have confirmed their place at The Great Hospitality show this January at the Birmingham NEC on stand number 652. As Britain's sole manufacturer of commercial induction technology, Induced Energy are the market leaders when it comes to the design and manufacture of premium quality induction products and the team are excited to share our latest innovations at the show which includes our revolutionary invisible cooking suite and the iPlate Induction Keep Hot System.

Redemption - Stand 569

REDEMPTION SUPPLY a comprehensive range of the best tasting soups, stews and fruit toppers, helping you to develop and sustain a strong customer base. Our soups range from the simple to the exotic, from the traditional to the funky, but all are based on our thorough understanding of what makes good soup. Using our expertise in soup making, we have simply added more chunky, fresh ingredients to bring you a range of one pot meals and classic stews. Our fresh fruity toppers are perfect for all your layered yoghurts, and breakfast muesli/porridges.

Avenista - Stand 829 WITH MORE than 10 years’ experience delivering Table Reservation software the team at Avenista know what makes busy restaurants tick and have continuously honed and polished their software to make running a Front of House effortless. These days millions of diners are seated each year using Avenista systems. To achieve this they worked on making Avenista intelligent and efficient without taking away any of the little features that allow restaurants to deliver really personal service to their Diners. And, so keen are they to deliver on the mission they also provide all-inclusive access to

Induced Energy take pride in British heritage and ergonomic manufacturing processes that set us apart from our competition. Each of our product ranges are designed with 3 things in mind. The customer, the environment and performance. By prioritising these things, we’re able to offer an innovative induction portfolio that ticks all the right boxes in the modern day kitchen. The benefits of choosing induction cooking over traditional methods such as open gas burners are vast, not only operationally but financially too. Induction is by far the most energyefficient cooking method. It is 50% more energy efficient than halogen and 86% more energy efficient than gas. Extraction costs will also be significantly reduced and of course there is no requirement to install expensive gas cut-off equipment. For further information visit Stand 652 or call 01280 705900; Alternatively visit www.inducedenergy.com Please see the product pages for full details on varieties and ingredients. Our Commitment to you. • We will develop and produce the highest quality of hand-made soups, stews, fruit toppers and sauces • We will not compromise our standards by increasing our batch sizes and mass producing our products • We welcome your ideas and will strive to meet your requirements – many of our new products are the result of this dialogue • We will continue to develop new and innovative products • At Redemption we eat well and enjoy what we eat Packaging • All our soups are supplied in 4kg foodservice buckets and other packaging upon request • All our stews are supplied in 2kg pouches • All our fruit toppers are supplied in a 1kg foodservice bucket Reader enquiries - Tel: P 01207 508111 or visit www.redemptionfood.co.uk their incredible support team (awards surely coming sometime soon!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software too. It’s no surprise that Avenista customers tend to be busy, extremely well-run restaurants who are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike so many booking systems Avenista do not operate a Diner portal and so will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking. With an impressive client roster, awesome features (including a new online payment feature for events and deposits – saving restaurants huge amounts of time, and reducing no-shows), and pricing lower than anything comparable many restaurateurs are now getting the message and switching to Avenista saving themselves time, money, and headaches. Visit www.avenista.com or call 0845 0500 700.

Great Hospitality Show 2017

LRS Table Tracker Used by M&S PLC LONG RANGE Systems is known for its paging systems but when Marks & Spencer PLC called LRS UK and decided to increase their customer service with a ‘take to table’ solution LRS could see immediately that their Table Tracker could be the perfect solution. Following an introduction of the system to M&S, a trial of Table Tracker was established to quantify whether Table Tracker could be a success in the M&S café environment. Previous to the Table Tracker solution, M&S had been using the LRS customer call paging solution for some time. But customer paging could not work with a take to table solution. The alternatives are well known industry wide, such as table tents and numbering systems that can be ineffec-

tive. But Table Tracker solutions show exactly where the customer is located without anything on the table top which was an important consideration for M&S. Table Tracker has been used successfully in M&S cafés since October 2013 and David Condliffe, Group Hospitality Project Manager is happy with the long-term benefits from using the LRS Table Tracker system. David Condliffe, M&S Group Hospitality Project Manager commented ‘Table tracker has really helped not only with speed of service but also by identifying where we can probe speed of service and make informed decisions with additional resource or cooking equipment. Before table tracker this would have been purely anecdotal. Now we can make investment choices based on facts’. Further information is available on Stand 547, at table-tracker.co.uk or call 01782 537000.

Rexmartins - For All Your Catering Supplies

REXMARTINS HAVE been in the catering industry for over 30 years and take pride in providing quality service and technical support to help you find the best solution for your company. We offer a wide range of established brands from all sectors of catering supplies and equipment, and front and back of house products. Dealing directly with all our major manufacturers and having excellent rela-

tionships with all the companies in our industry enables us to supply the latest products at the best prices and warranties. We're a family run business and believe that customer service is paramount to the rexmartins experience. You'll benefit from talking directly to ourselves, to give you peace-of-mind when making your purchasing decision. We are continuously adding new products to our website. If you do not see what you're looking for, please just ask! Please pay us a visit on stand 513.

CESA's Catering Equipment Knowledge @ Hospitality 2017 HOW DO you work out what size fridge you need? What’s the capacity of an undercounter warewasher? What sort of cookware do you need with induction? Just what are, or is, MEPS? If you’ve got a catering equipment question, head for the CESA stand at The Great Hospitality Show, where the Association will be sharing its knowledge database. With over 180 member companies, CESA is the leading foodservice equipment trade association and has a wealth of expertise to draw on. It’s offering this expertise as a practical resource for foodservice operators – for example, the new CESA website includes sections populated with guides and ‘how to’ articles. On stand will be the Association’s latest Equipment Guides – handy documents that give overviews of various equipment categories along with articles on pertinent topics such as legislation, maintenance tips and the latest technology trends. These are free to Hospitality visitors. CESA’s stand is at the heart of the CESA Innovation Zone, where leading equipment companies will be showing their very latest designs

and concepts. “The Zone is where professional foodservice operators find out what’s new in catering technology in 2017,” says Glenn Roberts, chair of CESA. “With many new product launches on show, it promises to give a fascinating insight into the future for anyone involved in purchasing or using catering equipment.” CESA will also be promoting its CFSP (Certified Food Service Professional) programme. With well in excess of 400 CFSP-accredited alumna in the industry, it is gaining recognition as a key training and professional development tool. The scheme gives students – both suppliers and operators – a holistic understanding of the way commercial kitchens operate. At Hospitality CESA will be talking about new training modules being developed during the coming year. 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 or visit stand 140.

December 2016

Caterer, Licensee & Hotelier

ECOBreeze - Bringing the Outdoors In! AT LAST a system that actually works, forget about batteryoperated aerosols that merely mask smells, they are ineffective in eliminating the source of smells; are unhealthy and unpleasant to inhale; are environmentally unfriendly and are

neither efficient nor economical. Patented and manufactured in the UK, ECOBreeze cleans the air filtering out smells and allergens. Stand number: 760 info@ecobreeze.com www.ecobreeze.com 020 7788 7702

Caterer, Licensee & Hotelier

December 2016

Product Portfolio

Wash Away Negative Reviews In 3 Minutes Gusto Cola Natural Kitchen Launches TO MEET the expectations of hospitality guests (97% of who feel cleanliness is the most important factor when choosing a restaurant, café, bar or a hotel) P&G Professional created Fairy All in One Capsules. The new product helps the industry provide an impeccable clean in three minutes, ensuring dishes and glasses are always up to the highest standard, leaving no room for negative reviews. Whether you are preparing for a busy event or that unexpected rush of patrons, short dish-

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

Users can now manage reservations from any modern web enabled device - giving the convenience of not being tied to one central 'reception' PC. In fact, it's possible for several staff users to access the system at the same time from different locations. As well as a calendar, various screens for managing guests and reporting, CaterBook has very powerful rate structures which allow you to link one rate-plan’s pricing to another, applying an offset amount.

washer cycles are best for businesses as they allow for a fast turnover of dishes and glasses. Fairy All in One Capsules’ superior formula ensures no residue is left behind, whatever the cycle, meaning there’s no need to pre-rinse and rewash, allowing for the most optimised operations process. It also means capsules can be used in short dishwasher cycles, saving money on energy and bills. What’s more, Fairy All in One Capsules are also phosphate-free, ensuring reduced environmental footprint with no trade- offs, leaving no room to negative reviews. For more information about P&G Professional, please visit www.pgpro.co.uk

With a highly customisable and responsive web booking engine, and it’s own built in channel manager, all bookings taken online are imported straight to the calendar without manual intervention, whether from your website or OTA’s. CaterBook links with many Point of Sale systems, saving time by having food and drink items posted directly to the guest’s room account so they can be settled on departure. Supported systems include EPOS Now, ICR Touch, Casio, Vectron, WaiterPoS, Fidelity GPOS, Quantum and others. Having a modern software system at the heart of managing a guest’s stay is key to an efficient operation where tasks are carried out once, and not duplicated across several platforms which don’t communicate. The new CaterBook is available for an obligation free month long trial. Visit our website http://try.caterbook.com to sign up or try our live public demonstrator account, or call 01840 298299 for more details or see the advert on page 6.

New Chicopee Range Makes Light Work of Floor Cleaning CHICOPEE, THE leading brand of professional cleaning materials, has launched an innovative range of Microfibre Floor Mops, together with a new mopping tool system. The range, which is targeted for use in a variety of routines across a range of sectors, delivers superior cleaning performance alongside reduced chemical consumption. Cleaning professionals need to wet mop busy spaces, which are unsuitable for bulky electronic machinery, as they are constantly in use, or have too many difficult to reach areas. Traditional mop bucket systems frequently fail to deliver the best performance, both in terms of cleaning and hygiene control. Dirt and bacteria can be transferred from one surface to the next, and floors can be left wet for up to 10 minutes, increasing the risk of a slip and fall injury. Chicopee’s innovative Fluid Mopping System combines a light, ergonomically designed mopping tool with short term

Maidaid Halcyon

MAIDAID HALCYON has achieved the impressive milestone of supplying cost effective, high quality products to the professional catering industry for over forty years. We are firmly established as leaders within the industry. We specialise in commercial warewashing equipment, icemakers and coffee machines. Whatever the range or product type, our machines have a longstanding reputation in the UK marketplace for durability, reliability and serviceability. Our approved distributors network is expanding our client base is growing, and our technical support is award winning, so we

use Microfibre Mops. The tool has a removable reservoir which can hold up to 620ml of cleaning solution; the user simply pulls the ergonomic trigger to release liquid as they clean. This system of cleaning ensures only the required amount of liquid is used, which enables damp floor mopping as opposed to wet floor mopping. The reduction in liquid means up to 80% less water is used, as well as reduced chemical consumption, bringing cost and environmental benefits. The Chicopee Microfibre Floor Mop range is available in three versions, Light, Economy, and Super. All three attach quickly and easily using micro Velcro. The unique Microfibre design acts like a magnet, trapping dirt and bacteria. Designed for short-term use, the mops are simply thrown away when full, eliminating the possibility of spreading germs onto the next surface. For more information about the Chicopee Microfibre Mop and System, please visit www.chicopee.com must be getting it right! Maidaid Halcyon has a range to suit every application. The Evolution is the range topper and includes undercounter glasswashers, undercounter dishwashers and pass through dishwashers. As with the rest of the catering industry, warewashing technology is evolving all the time. Every model in the range is designed to work efficiently and reliably in the most demanding environment. The Evolution range not only has low water consumption and lower temperature levels of operation across the board – machines also have a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items. The Evolution 2035WSHR has an innovative Heat Recovery system meaning up to 25% less power is required to heat rinse water. When it comes to cleaning and hygiene the Evolution range is the best range in its price bracket that is available on the market today. Call 0845 130 8070 or visit www.maidaid.co.uk or see page 4.

3R Brings You the Ultimate Edge in Business and Simple Payment Management OUR state-of-the-art point-of-sale till systems and handheld devices are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximizing profits, they are excellent for both multi-sites and single-site businesses. 3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development. 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 requirements. 3R hold the advantages of providing customers with: speed of service, bet-

ter staff productivity, cost control, stock control, visibility and reduced shrinkage. Alongside comprehensive account reporting, an increase in profits can be realised immediately. 3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs. With complimentary installation and training provided, you can simply plug in the till and use it from the get go with over 40,000 products pre-installed. Contact our dedicated team today for a complimentary consultation. info@3rtelecom.co.uk www.3rtelecom.co.uk or www.cessoftware.com See the advert on page 8 for further details.

‘ENVY’ Great Back Bar Presences with the Simplest of Bar Calls

ENVY & NV Spirits offers a simple, fresh and independent solution to the drinks industry. Ideal for the on-trade account that wants great base spirits that stands out from the crowd, or an innovative retail prepared to offer a primary spirit range on-shelf together as a set! The Set: ENVY® spirits is a mainstream range under one unified brand, that’s includes Gin, Vodka, Whisky, Rhum and Absinthe. Simple memorable bar call ‘ENVY and textable NV’ are one and the same and protected by EU registra-

tion. A strong back bar presence either solo or bolder as a set, fresh and new with such quality that mixer are only necessary should your customers choose. This is a market space dominated by a few long standing Brands and fewer alternatives. For clients looking for an alternative addition to what every other bar has , ENVY® is a natural choice to project something new with good quality affordable spirits. Consumers are looking for new innovative Brands outside of the usual, as consumers get excited with new premium gins, we offer a fresh new affordable range across all primary spirits. www.nv-spirits.com

PREMIUM NATURAL soft drinks brand Gusto Organic launched their new 250ml Fairtrade and low calorie Gusto Cola in to the Natural Kitchen chain of restaurants on the 1st December with free cans to customers at their flagship Marylebone and Waterloo station restaurants. ‘We have been looking for a healthy swap for Coke for years but have really struggled to find one that tastes good, is natural, and importantly tastes like coke. I think the team at Gusto Organic have done just that, Gusto Cola has created a tasty,

Uniwipe Catering Wipe

UNIWIPE IS excited to launch the new revolutionary Catering wipe – a result of our mission to find the simplest, quickest and easiest way to clean today’s busy catering and hospitality environments. Until now inefficient cleaning methods using spray bottles, concentrate, washable cloths and water have been an integral part of daily life in the cleaning scene. Not only do these create spillage and chemical waste, they also divert valuable time from serving your customers.

low sugar cola, which has about the same amount of sugar as a small apple, made from organic ingredients. It’s totally ethical and free from the chemical nasties you find in so many fizzy drinks so very much fits with the ethos of Natural Kitchen.’ Justin Green MD Natural Kitchen. Gusto Cola is the first naturally low calorie cola in Europe, free from artificial sweeteners and phosphoric acid. Gusto’s innovative approach blends Alpine spring water with organic spices, essential oils and African cola nut to deliver a delicious cola that is only 50 calories a can. For further information visit www.drinkgusto.com With Uniwipe life is simple – it’s the only wipe you’ll ever need. Uniwipe products are pre impregnated with the correct concentration of harmless chemicals. Simply remove one wipe from the packet, fold it in half twice to form a hand sized wiping pad and get cleaning. Utilise all eight sides of the wipe pad to clean big areas with just one wipe. Once the wipe is full of dirt simply bin it - no more cross contamination. Be 100% clean and have more time to serve customers by using Uniwipe Catering wipes. Contact us today for your free sample and join us in our love of these unique products Uniwipe | 03332 419 220 | sales@uniwipe.com | www.uniwipe.com or see the advert on page 16.

New from Newton’s appl fizzics

Newton’s appl fizzics is a curiously refreshing blend of apple juice and sparkling water. It is all natural with no added sugar or sweeteners – and contains about 40% less sugar than apple juice on its own. It comes in a 330ml single serve glass bottle and an elegant and table-friendly 750ml glass bottle for sharing, which looks very at home with wine or mineral water. This large bottle also comes in a lovely new flavour – apple + raspberry. Delicious.

Increasingly popular as a natural alternative to juice or sugary soft drinks, it’s a great choice for the growing number of adults looking for a serious alternative to alcohol. All the fun and none of the hangover. Newton’s appl fizzics Chill and enjoy! For more information, or to place an order, please contact us via the website (www.newtonsapplfizzics.com), email us on newtonsapplfizzics@gmail.com, or call us on 0208 241 5779 or see the advert on page 13.

Logicall Wireless Solutions

THE CONSTANT requirement to perform manual checks on all cold storage units is something all catering establishments are burdened with. Taking a reading from every fridge and freezer is to say the very least, tedious. It may be a tried and trusted method, however its accuracy and reliability is somewhat questionable. With the current process, incorrect temperatures are only discovered after they have occurred, when it’s too late! Checks are often also missed or forgotten altogether for a variety of reasons. Our solution to these hindering concerns is a fully automated temperature monitoring

solution, purpose built for the cold chain, allowing anyone to log, store and access live and historical temperature records from any web enabled device, anywhere in the world. Here at Logicall Wireless Solutions we believe above all else, the consistency, quality and safety of perishable food products is paramount. As food safety becomes a more prominent issue and food regulations become ever stricter, we feel it is necessary to drive change in the catering industry. This past year alone we’ve helped numerous companies to fully automate their temperature monitoring process resulting in money saved, revenue added and productivity increased. Just ask Griff. So why wait? Contact Logicall and get your very own 24/7 temperature monitoring system today, perfect for a catering establishment with a clear view on food safety. Website: www.log-i-call.com Email: info@log-i-call.com Phone: 01672 569374 or see the advert on page 9.

www.shopupster.co.uk - Meiko in Partnership with ENSE Launch New Online Shop Dedicated To Entry Level Glass And Dishwashers

FOLLOWING THE strapline “Professional warewashing technology for a new generation”, Meiko and ENSE have identified that the new generation of café, bar and restaurant owners want to buy and receive equipment fast with the convenience of an online store, but still want the back up of a professional partner, not just a supplier. Designed for owners of pubs and bars, cafes and restaurants or anyone looking for high quality glass and dishwashing, who need it fast, at competitive prices and with the very best nationwide support, SHOP UPster ensures that, with just a few clicks and a credit card, users can buy, and have delivered within 3 days, the latest UPster machines complete with accessories, installation and aftersales support all directly from the manufacturer. The new UPster U400, U500 and pass through H500 models are available, with optional extras including baskets and chemicals and fixed priced installation, tabling modifications and disposal of the old machine. All

machines come with a 24-month warranty as standard. “WITH MEIKO you are able to buy the best German dishwashing engineering and have it installed, commissioned and tested directly by the manufacturer with just a few clicks of a mouse,” says UK MD Bill Downie. “The website is clean, clear, easy and fast to use. And there is always the support at the end of the phone for people who need a bit of advice on what is best for their business. “MEIKO is a world leader in warewashing technology, offering exceptional German-engineered equipment, backed up with a total commitment to absolute customer satisfaction through flawless service. Meiko are running a special Shop UPster launch promotion on the website, buy any machine using Shop UPster before the 31st December 2016 and receive FREE installation and removal of the old machine - worth up to £500. Contact Meiko UK Limited, Tel. +44 1753 215120, Fax +44 1753 215159 E-Mail: MeikoUK@meiko-uk.co.uk www.meiko-uk.co.uk or see the advert on page 13.

New Smartphone App Cuts Risk of Fire Injury and Fire Door Fines

HOTEL AND facility managers are risking the safety of guests and staff and fines of up to £2,000 per incident by failing to ensure fire doors are unlocked and unblocked. Penalties can reach £100,000 for multiple offences from a single fire safety inspection. A new smartphone app, Lodgic, enables managers to check that fire doors are attended and unlocked during opening hours, and then secured again at the correct time, for just £12 per month, which includes 24-7 remote monitoring. The app is downloaded by staff and features a ‘tour’ program with a pre-set activity log; a message and alarm prompts the user to check each fire door and scan a printed QR barcode with the camera function at a pre-set time, which can vary with opening hours. At the Lodgic control centre at Redditch, soft-

ware remotely monitors the activity logged on the app. There is an automatic alert if scheduled activity is not completed at a pre-set time and a series of warning prompts sent to the user; if the task is not completed then the centre manager is alerted and will phone the site manager. If there is no response, escalation can include contacting head office or the emergency services. The scanning of each barcode is time stamped, with the location recorded from the smartphone’s GPS system – so there is a record for management and fire inspection authorities. Other services available include patrol and response and ‘ad hoc’ guarding, with the intelligence centre despatching teams to repair damage or secure a site when required. For further information Tel 01527 587153, visit www.lodgeservice.com or email contactus@lodgeservice.com or see page 31.

Design and Refit

December 2016

Caterer, Licensee & Hotelier

What Happens When the Reviews are Not Fake? OKAY, THIS is possibly the most extreme example, but I’m sure you will all have seen the story which made headline news last month “Hotel Dubbed the Worst in Britain Closed Down” This story centred around a hotel in a Welsh seaside resort, which was closed on the spot by fire chiefs and safety inspectors who evacuated all the guests from the hotel only allowing them to re-enter to collect belongings. After which a sign was placed at the front of the hotel warning any potential visitors about the risk of an electric shock, or fire. Every leading article in mainstream news had visited the review website TripAdvisor, and copied the worst reviews to use in their story. And boy did mainstream media make a meal of it! There were 78 reviews left about the hotel TripAdvisor and almost all of them paint a very bleak picture. While the disappointing factor was that despite the appalling reviews there was not one management response. Responding to critical reviews online is vital, it sent out a message that proprietors/managers care and want to do something about. When any business gets repeated critical reviews, and there is no response whatsoever it really does send out a message of indifference. One of the issues in 21st-century Britain is that few people complain in “real-time”, gone are the days when you could approach a customer and ask them if they enjoyed their stay/meal, and you have a conversation with them about it, and could ensure that whatever the issue was you had put it right before they left. Nowadays, they will simply post online their feelings, often posting in the heat of the moment, and even minor complaints are below out of all proportion. Nevertheless, views such as this hotel was getting on made by guest after guest then really is time to take action. So, your hotel/pub/restaurant looking a little tired, maybe even slightly outdated or mundane? What do your reviews say? Many things in life are in a state of constant change and hospitality is no different, so when was the last time you considered

a refurbishment and/or the purchase of new furniture or equipment? Now may be time to invest into updating your business in order to keep up with the times. Particularly after recent reports have highlighted the aggressive growth, particularly in the restaurant sector of the corporate multi outlet chains, that sector of the market is increasing as the independent sector has remained stagnant. The most essential factor is to consider any refurbishment as an investment, not a cost! And, given the extreme example above not investing in your business, whether that is rooms, reception, dining room, communal area, spa, the building itself or outdoor areas will severely impact on the value of your business, its turnover and profits, and of course it reputation. The Best Time to Refurbish While there is no hard and fast rule regarding refurbishment, many businesses will undertake a renovation every 5-7 years. However, rather than just a refresh there is also a requirement to ensure the decorative elements are modern and meet the needs and wants of your target market. A typical refurbishment of this type will include: • Replacing furniture, furnishings and equipment • General redecoration of rooms • Remodeling or rebranding to attract a different market or take the business in a different direction • Installing new bathrooms & washroom/toilet facilities • Introduction of new guest facilities e.g. spa, leisure, well-being facilities ,WiFi, satellite TV etc • Creating new facilities or additional rooms from unused space • Taking advantage of outdoor areas, adding conservatories or awnings, for summer dining With regard to when is the best time to actually do the refurbishment, the key is that you want to minimize down time and at least maintain revenue during the redecoration period, and after the busy Christmas period, the early part of 2017 might be a good time to consider an upgrade, and start 2017 with a fresh, clean more comfortable and more efficient business that your guests will keep coming back to and you may even find you can command higher rates as a result.

Stretch Your Imagination with New MATCH Panels from Vicaima LAUNCHED AT the Independent Hotel Show this year, the new designer panel range from Vicaima removes limitations experienced with more commonly used decorative finishes and allows limitless design possibilities with multiple applications ranging from wall panels to furniture. MATCH is a revolutionary decorative panel that uses innovative H2P technology and advanced production processes to create tailor-made graphic or pictorial solutions directly onto veneered and other base layers. In this way a collection of décor elements can be brought together to create synergy to a theme or chosen style, such as

wall panels, integrated door systems, displays and furniture, untethering creative flair and removing the boundaries to realising unique concepts. These new MATCH panels have been designed to provide a flexible answer to the hotel and leisure industry, with an offering that includes: choice of base materials including MDF, Superpan and Plywood; selection of surface layers and coatings, all in a choice of industry applicable dimensions. With outstanding performance, product flexibility and the ability to create a truly unique space, MATCH introduces a new level for hotel interior design. For further details about MATCH visit the Vicaima Match website today at www.vicaimamatch.com

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

Caterer, Licensee & Hotelier

December 2016

Design and Refit

The New Balance Range from Elstead Lighting THE NEW Balance range from Elstead Lighting is partially made, wired and assembled in the UK. Pictured is the Balance table lamp in White with Polished Nickel accents. This table lamp has a chic retro style, making it well suited for both modern and transitional settings. The range also includes pendants, a chandelier, wall light and floor lamp. It is also available in a rich mocha Brown with Polished Brass highlights. Elstead Lighting specialise in the design and manufacture of products that blend quality and style, whether they are classic or contemporary in appearance. Based

in the heart of the Hampshire countryside in Alton, England, Elstead uses modern methods and machinery alongside the original hand crafted skills handed down over the years. Elstead Lighting products can be found worldwide, from homes to hotels, restaurants to parks, bringing style and quality wherever they can be seen. To learn more, visit the website or contact the sales team today. 01420 82377 enquiries@elsteadlighting.com www.elsteadlighting.com

Europa Furnishings - We Pride Ourselves On Our Ability To Turn Whatever You Can Imagine Into Realityâ&#x20AC;Ś WITH DECADES of experience in commercial, contract and specialty upholstery, we always aim to deliver the very best for our clients. Over the years, our versatility has been proven as we have worked closely with clients from many sectors including hotels, restaurants, cruise ships, wine bars, public houses, show houses, private hospitals, inte-

Capricorn Contract Furnishings

CAPRICORN CONTRACT FURNISHINGS are now firmly established as one of the countryâ&#x20AC;&#x2122;s largest stockist and supplier of quality contract furniture to cafes, bars, bistro's, restaurants, pubs, clubs and hotels. Capricorn Contract Furnishings are based in an 85,000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service

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

rior designers, architects, manufacturers of leisure furniture and domestic clients. We have particularly built a fine reputation for topquality commercial seating and chair solutions. Whatever you require, from a bespoke one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again. So why not get in touch and see how we can help you? For further information contact Europa Furnishing on 01489 789700 or visit www.europa-ltd.co.uk throughout the UK on hundreds of products including outdoor dining tables, tub chairs, bar stools, lounge furniture, conference stacking chairs. Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. Capricorn Contract Furnishings are in the enviable position of being a sole UK importer of quality furniture which means that you the customer, will be dealing direct with manufacturers from around the world at very competitive prices. For further details, please see the advert on this page.

turn your outside area into an elegant dining or chic relaxing zone. In addition we are pleased to offer the Lagune retractable terrace 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

Design and Refit

December 2016

Caterer, Licensee & Hotelier

The Vandal Resistant Toilet Door Lock For Pubs, Clubs & Restaurants From Burstcatch

LOCKS ARE a critical part of the decision process when designing or refurbishing your bathroom. Durable and hard-wearing toilet cubicle locks are essential to ensure longevity of your investment.

Burstcatch ensures both privacy and security of your bathroom cubicles with its unique, patented vandal resistant design. Built to last in the most extreme of environments, Burstcatch is designed to operate flawlessly in the washroom environment. Suitable for extreme high traffic commercial toilet areas such as night clubs, bars and restaurants.

Mattressman

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

All mattresses meet either Source 5 or Source 7 flammability standard, and we offer a huge variety of types and sizes. The Hotel Three Pocket, a luxury mattress in the Hotel Pocket range from the British Bed Company, contains 1200 pocket springs (in a king size) and has a medium/firm tension. Pocket springs provide fantastic support, as they move individually, moulding to the shape of the user and cradling them in their natural sleeping position. They also minimise disturbance

In the high traffic pub and club environment it's essential your toilet doors stay operational. Burstcatch will give you the piece of mind that once fitted you no longer have to call out service engineers to repair your toilet cubicle doors. Generally a call out would be £60 plus per call, so its a simple calculation to see Burstcatch is a valuable investment. Customer safety is ensured with our unique design. Burstcatch will allow standard privacy but if you are required to access a cubicle during an emergency situation you can easily force the door open without causing any damage to the toilet door hardware or to the door. Safety without the expense! See our advert page 2 or visit www.burstcatch.co.uk

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

Retain Credit & Debit Cards and Be PCI Compliant While Increasing Profits

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

In addition, their customers really appreciate that their security concerns are dealt with in this easy to use system as offered by CardsSafe limited. If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”. Please contact CardsSafe Limited on: Phone: 0845 5001040, Email: cardssafe@cardssafe.com or Web: www.cardssafe.com

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

Caterer, Licensee & Hotelier

December 2016

Design and Refit

Glassjacks Ltd

Glassjacks are pleased to announce a new range of products and an improved website (www.glassjacks.co.uk). Customers can now purchase a full range of beautiful catering quality glassware (Genware) and glassjacks together. From elegant wine glasses and champagne flutes to tumblers, beer glasses, shot glasses, carafes and water jugs. This full range of glassware complements our comprehensive range of glassware storage boxes (glassjacks).

Woodman Chairs

WOODMAN CHAIRS is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables.

The fact that we make gives us greater control and flexibility. It also enables us to offer bespoke chair and chair frame or

MyTent

LONDON BASED Intent Productions have been working with the stretch tent for over ten years now in the UK. Working with venues, pubs, bars and event spaces in London, Bristol, Brighton and other UK cities they have developed a service specifically designed for the hospitality industry and they call it MyTent. The MyTent team will custom design a stretch tent to fit your outdoor space. Using the best materials and know-how a custom cut canopy will be designed specifically for your garden, rooftop or terrace. The MyTent management service will

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.

component production to end customers or other suppliers and manufacturers looking for their own design or seeking to create a unique range or theme, again in both oak and beech, raw or finished. Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs. For further details visit www.woodmanchairs.co.uk, email sales@woodmanchairs.co.uk or call 01884 841789

then look after your tent for you. Installing it when needed, taking it away when not and cleaning and storing it in between. Many pubs use the MyTent service to cover their beer gardens over winter, sealing the weather out and keeping their customers warm and dry and maximising revenue. Once summer rolls around they call up the team and have tent taken away, cleaned and stored until the Autumn. MyTents can also be used for touring situations for breweries and brands who want a tent to serve under at outside events and festivals and don’t want to hire every-time. MyTent is a new type of service, offering stress free solutions for covering your outdoor space. www.intentproductions.com www.facebook.com/Intent.Productions - https://www.instagram.com/intentproductions_uk - 0208 947 2465 info@intentproductions.com

See us at the January Furniture Show Hall 4, Stand A40 NEC, 22 - 25 January

Design and Refit

Fitzpanel - Quick-Fit Modular Wainscotting Rosstweed

AN IRISH company has developed a modular, raised-panel wainscoting system which it believes can offer high quality wainscot finishes, at a fraction of the cost of traditional methods. In order to achieve this, their ‘Fitzpanel’ system uses a range of fixed width panels, which can be configured to fit virtually any wall length. The panels can be purchased for as little as £29 per linear metre. Coupled with the increased installation speed; the system could provide significant saving over traditional installations. ‘New Hampshire Interiors’; the family-run operation which developed the system, have been supplying the panelling in Ireland for use in hotels, apartment blocks and homes in Ireland, is now poised to bring the product

to the UK market. Although the product has a wide range of applications, both domestic and commercial, it is felt that the system will provide maximum value in common areas of hotels, restaurants, bars and apartment blocks where stretches of wall tend to be longer. Company director, Brendan Rice explains; “traditionally, achieving intricate & high-quality raised panel wainscoting has been a slow and meticulous process, often only attempted by highly skilled carpenters. Fitzpanel aims to eliminate this barrier. Now, joiners & woodworkers of reasonable capability; can produce a finish to rival that of a master craftsman.” Fitzpanel will soon be available through a nationwide network of distributors, but is already available in the UK by going directly to the supplier. See www.fitzpanel.com for pricing & further details.

Kreativ Joinery - Hotel, Bar & Restaurant Refurbishment Specialists KREATIV JOINERY are professional, bespoke, joinery contractors who work throughout the UK and continental Europe. We specialise in the creation of bespoke interiors for domestic and commercial clients. Based on a thorough understanding of your needs, we can transform your ideas into dream interiors. We work in conjunction with designers who are often able to add extra creativity to your ideas for a traditional or a contemporary look. Equally, we can integrate with your own designers to ensure you have a top-quality professional finish.

Multi-lite UK

ANTIQUE STYLE lamps have become the most popular style of lamp used to create a warm relaxed atmosphere whilst showcasing a classic design statement. Multi-lite are the UK partner for CALEX Lamps, providing a vast range of LED Dimmable Filament lamps that have been designed specifically for the Hospitality Industry. CALEX are the only company within Europe offering the Giant Range in LED across 5 bold lamp shapes. Multi-lite has been supplying lamps for 29

• • • •

Bar fitting (our specialist service) Fixed seating Bespoke joinery interiors Joinery manufacturers • Purpose-made interiors • Design services available • Cabinet makers • Bathrooms, kitchens and bedrooms • Domestic, school and commercial properties • Shop fitting For further details Tel: 0115-961-7019 (Office) or visit www.kreativjoinery.co.uk

years from its offices in USA, Germany and UK. During this time Multi-lite has established its position as a leading supplier of all major lamp brands including Osram, Philips, GE, CALEX, Sylvania to name just a few. Choosing an experienced supply partner such as Multi-lite provides you with full peace of mind and warranty unlike many other companies. With sales consultants on hand to talk through your ideas and choice of product, independent brand options, stock available in the UK at competitive pricing, energy and cost saving calculations and over the phone after sales support– saving you time, effort and money along the way. Multi-lite UK is a specialist Decorative Lighting Supplier for Restaurants, Bars and Hotels. Multi-lite can be contacted on 0208 561 4501 or by email to sales@multi-lite.co.uk. Web: www.shop4lamps.com

Plaids and herringbones tweeds work well in interior schemes where the impression of quality, comfort and warmth needs to be projected. Picture your guests, relaxing in their high backed tweed armchair, feet gently resting on the matching footstool, the flickering glow of the log fire reflected in the ice slowly melting in their Balvenie. Only Tweed will do it. If your interior schemes, curtains, cushions or furniture needs to project quality, warmth and comfort then pure wool tweeds are the answer. Our Northumbrian Tweed has

December 2016

Caterer, Licensee & Hotelier

Traditional timeless tweed plaids and herringbones in colours that reflect the natural hues and shades of the dramatic countryside around us. been designed to mirror the wild beauty of the Northumbrian landscape around us. Utilising the natural shades and hues found on the heather clad hills, broad leaf valleys or endless Bamburgh coastline. Your choice. Is it Harris Tweed or Northumbrian Tweed? Both ranges are hard wearing, flame retardant and suitable for curtains, cushions, throws and especially covering furniture.

For more information or samples

www.rosstweed.com

Caterer, Licensee & Hotelier

December 2016

Property and Professional

Business Owners Must Not Take The Challenge Presented By Payroll Data Lightly MANY OF the country’s 1.8 million small employers approaching their pensions auto-enrolment staging dates are in danger of missing deadlines by underestimating the amount of data needed to complete the process, warns Lighthouse Group, one of the UK’s leading financial advisers. Tens of thousands of food and beverage SMEs and micro employers are now starting to grapple with the complexities of employer pension schemes for the first time. The Pensions Regulator recently stated that only 29 per cent of those staging in 2016 were fully aware of their date and only 46 per cent of those staging in 2017 were aware of their responsibilities. Pensions expert Roger Sanders, OBE, cautions business owners to familiarise themselves with the requirements and assess their business as soon as possible, even if their staging date is two years away. Roger is Managing Director of Lighthouse Group Employee Benefit, which is helping SMEs across the country meet their enrolment requirements. “Employers’ auto-enrolment duties go far beyond setting up a pension scheme and enrolling staff in it,” he said. “They must assess their workforce, work out who to enrol and decide how much they and their employees will contribute. They also need to keep records of all this information, together with any changes, all of which represents a significant amount of work for smaller employers. “However, we are finding many businesses in food and beverages lack the accurate, up-to-date information on employees vital to completing enrolment smoothly. Firms that leave their enrolment preparation too late will be in for a shock when they discover years of payroll and employee data needs to be sorted before they can properly begin.” Lighthouse advises that employers who use a payroll 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.” For further details call 0800 858590 or visit www.lighthousews.co.uk

Airbnb – What Next?

by Stephen Marks, Partner at Trowers & Hamlins LLP

WE ARE living in the age of the great disruptors. As the sharing economy begins to take over our lives with ever present social media, peer to peer lending and Uber, the hospitality industry has been facing its own changes and challenges. The talk at all the major hotel conferences for the last two years has been of disruption to the hotel industry whether by greater digitalisation, online travel agents or from Airbnb. The rise of Airbnb has been nothing short of staggering. With 60million users, 2 million listings and 500,000 stays per night, it is now estimated that the company has a market value of $24billion. Quite simply, although it was set up only eight years ago, Airbnb has kicked the legs from under the hospitality industry. A recent report by Colliers International suggests that for London, although the hotel sector is strong, the continued growth of Airbnb presents a tangible threat. Other data also provides an interesting insight as to why the demand of Airbnb continues to grow. The main reasons for using Airbnb are a cheaper price, location and an authentic experience. It reinforces the idea that travellers want to holiday like a local and feel part of the community. It is no surprise then that Airbnb challenges the end of the market that is particularly bland and doesn't have a lot of value – what would typically be known as the 1 – 3* market. The growth of Airbnb can also be measured in the rise of short let companies offering multiple Airbnb listings, new initiatives offering a super host or various services to guests and companies like Airplus offering a new platform to streamline

booking and payment for corporate travel. Some hotel groups have acquired rivals such as Accor's purchase of OneFineStay. Other independent hotels even list their rooms on Airbnb sites. Yet in the main the hotel industry's reaction has been an aggressive one. Large hotel chains have argued that the Government has been unable to keep up with the rise of tech start-ups and must ensure they are subject to the same taxes, regulations and consumer protections as hotels. The BHA has called for stricter controls on health and safety and security checks and has called on home exchange websites to take responsibility for ensuring that Airbnb providers properly conform with all necessary regulations. Some foreign cities such as Paris (Airbnb most popular city), have increased inspections of premises and introduced hefty fines for hosts who break the law. In Barcelona, hosts must be registered and comply with health and safety law and Berlin has allowed landlords to evict tenants subletting their apartments. The UK courts have also been active and in September of this year, Iveta Nemcova a fashion designer received a ruling against her that she could not short-let her 1 bedroom flat in north London because the lease stated it was only to be used as 'a private residence'. Increasingly then as a result of leaseholders' complaints, freeholders and landlords are taking action to stop properties being used by Airbnb providers. Against this fairly hostile backdrop we were asked to provide a collaboration agreement between Airbnb providers and the operator of an independent hotel – the Bermondsey Square hotel .This represents a positive shift by a forward thinking hotel manager about the ways in which a hotel can work with Airbnb. The contract we were asked to advise on involved the hotel providing certain key services such as cleaning, maintenance and front of house services in return for a fee. In essence the contract is a bespoke form of managing agents contract and is possibly the first of its kind to be used in the UK. As such, the agreement had to be succinct and user friendly while also being flexible and containing certain pre-requisites which the property owner or manager had to satisfy before the contract could go live.

The Hospitality Business Mentor from The Bowden Group FOR SALE – Oriental City Restaurant and Takeaway, Exeter, Devon

DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses. Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include:

• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary positions. • Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him. Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk

THE ORIENTAL City Restaurant and Takeaway is an established and prominent business, located in the centre of the village of Pinhoe, on the north eastern edge of Exeter. The premises are presented to an extremely high and modern standard, having undergone extensive refurbishment, and comprise of a 120-cover restaurant, lounge bar and takeaway. There is also a commercial catering kitchen, a spacious 5/6 bedroom self-contained owner’s apartment

and a customer car park. Currently in operation as a Chinese restaurant and takeaway, seven evening per week, the contemporary design of the restaurant offers tremendous potential for incoming operators to purchase a thriving business or to develop their own style of cuisine within these superior trading premises. The Oriental City is for sale on a leasehold basis with a price of £120,000. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

Property and Professional

December 2016

Caterer, Licensee & Hotelier

YHA Businesses Offered for Sale for the First Time SIDNEY PHILLIPS has recently been instructed by the YHA (Youth Hostels Association) to offer three of their hostels to the open market. The first time in their history the businesses have been offered to the public in this manner. Providing new and exciting opportunities for entrepreneurial operators with vision and flare to become part of this thriving, and growing, sector of the leisure and tourism industry. The successful candidates will have the opportunity to run an established hostel with the benefit of working alongside,

and drawing from the wealth of knowledge of, the YHA which is without doubt one of the sectors leading operators. The three hostels cover a wide demographic area in some of our country’s most beautiful areas and all provide an element of the traditional YHA business, but also have different strengths to offer and areas for the new operators to exploit. If you are interested in the opportunities and would like to discuss them in further detail please do not hesitate to contact Ceiron Griffiths of Sidney Phillips on 01981 250 333, alternatively visit our website on www.sidneyphillips.co.uk and check references 41105, 41108 and 41109.

The Chef Shortage - What’s Being Done to Solve It? by Katie Mellor, Director of Sales & Operations at CJUK THE CHEF shortage has once again exploded onto our news feeds, following a survey released by the Recruitment & Confederation (REC).

The survey found that 89% of Recruitment Agencies asked had reported that the demand for Chefs has increased over the last three years. The REC identified that the main reason for the Chef shortage was poor staff retention. With that in mind, it begs the question, what needs to change within the industry in order to combat this shortage? The problem isn’t education ‘More needs to be done to get young people to join the industry!’ At CJUK we hear this all the time but we couldn’t disagree more. There are plenty of people joining the industry with many college courses fully subscribed, however students coming into the hospitality industry are not fully aware of what to expect when they actually start work. Popular TV shows are giving them the view that being a chef is glamourous and in reality, it’s very far from that. CJUK Chef Matt says: ‘If you were offered a job and told “you will get to travel the world, learn something new every day and do what you love!” you would jump at the opportunity, but when you’re told “It’s a Chef role and you will probably be working 80 hour weeks for 40 hour pay and missing out on all of your important family events” most people would walk away! At CJUK we believe Chefs should be paid for every hour

they work! When did it become normal for Chefs to just accept that they will be working unpaid overtime? In any other job, if you had to work until 8pm you would receive overtime, so why is it different for Chefs? Welfare should be our number 1 priority More emphasis needs to be put on the welfare of our Chefs. With 47% of vacancies for chefs proving difficult to fill due to lack of skilled applicants, shouldn’t we be nurturing the talent we already have? Ensuring Chefs are happy should be our number one priority. Making sure their mental health is always taken into account is a big must. We’re constantly hearing stories that our Chefs have been through in the past, alcoholism, substance abuse and depression, all these things are just accepted as being part of the job, but why? Every year at CJUK, we hold an annual conference to bring all our chefs together to recognise and reward them for all of their hard work throughout the year. The next CJUK ‘live’ Conference on Tuesday 17th January 2017 is going to be bigger and better than ever with over 100 Chefs attending, guest speakers and Q&A’s with industry professionals. The hospitality industry is possibly one of the most creative, innovative and forward thinking industries in the world, so isn’t it about time we began to move with the times in terms of employee relations? Chefs are in demand and they have the control. With the pick of the jobs, they now have the power to be able to negotiate when looking for that perfect role. But until it becomes the norm to have straight shifts, two consecutive days off a week and Chefs are paid for every hour they work, the Chef Shortage issue will continue to feature in our headlines.

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Caterer, Licensee & Hotelier

Property and Professional

December 2016

Tim Martin Hits Out At “Pub Killing” Taxes

01622 685261 sales@porterssurveyors.com

6 Clarendon Place, King Street Maidstone, Kent www.porterssurveyors.com

WETHERSPOON chairman Tim Martin has criticised taxes which he says are killing pubs. In an article submitted to CLHNews he says:

AYLESHAM NR. CANTERBURY KENT

Two taxes in particular are killing pubs- business rates and VAT. Their effects are far more harmful than the admittedly penal rates of excise duty (alcohol tax), since pubs’ main competitors , supermarkets, pay far less business rates and VAT than we do, whereas they pay the same excise duty. So, industry campaigns that prioritise excise duty help supermarkets as well as pubs. Information supplied by Dalton Philips, former CEO of Morrisons, indicated that supermarkets pay about 2% of their sales as business rates. Based on an average selling price for a pint in a supermarket of £1.00, excluding VAT, supermarkets are paying business rates of about 2 pence per pint, and perhaps much less in some cases. Pubs, on the other hand, are assessed for business rates at about 12% of sales and the industry pays about half of that (6%) in cash tax. Assuming an average pub price for a pint of £3.60, including VAT, pubs pay about 18 pence per pint (6% of the ex VAT price of £3). Pub rating assessments are about to increase nationally by an average of around 15% from April 2017, which works out at about 3.6 pence per pint ( 15% of 18 pence = 3.6 pence). Adding on the same again for margin would result in about a 7 pence increase per pint for pub customers. On the other hand, if supermarket business rates increase by the same 15% , they will pay less than a third of one pence in additional tax (15% of 2 pence = 0.3 pence). In contrast to pubs, an increase of a mere half a pence (0.5 pence) is likely to be enough to preserve supermarket margins. So , once again, as a result of taxes, the pub trade will be forced to raise prices by far more than supermarkets in order to maintain the margins that are essential for any business. Just to rub salt in the wound, at least one of the major supermarket chains has told investors that it is expecting minimal impact

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from the April business rates revaluation. A second factor will dramatically increase the cost difference between pubs and supermarkets in April- the proposed rise in the ‘living wage’. Judging by Sainsbury’s accounts, supermarket wages are about 10% of sales. So a pint selling at £1 ex VAT, as above, will have a labour cost of about 10 pence. A pint in a pub however, where wages are around 30% of sales, will have a labour cost of about 90 pence per pint (30% of the ex VAT cost of £3 = 90 pence). Assuming the April wage increases go through at 5% , the cost to supermarkets will be an extra half pence per pint (5% of 10 pence = 0.5 pence), whereas the cost to pubs will be 4.5 pence (5% of 90 pence = 4.5 pence). Adding on the same amount for margin and pubs will be increasing prices by 9 pence or so to cover this cost. As in the above example, the increase in prices that supermarkets will need to preserve margins is minimal. In addition to these increases is the biggest sword of Damocles over the industry- the VAT disparity with supermarkets. Pubs pay 20% VAT on food sales, whereas supermarkets pay almost nothing- an identical sandwich bought in pub attracts 20% tax in a pub and nothing in a supermarket. This allows supermarkets to sell food for less, and to subsidise the selling price of alcoholic drink sales- the pub industry is always competing with one arm tied behind its back. The playing field is anything but level. Pubs contribute to society in many ways, including their role as a huge employer and contributor to the exchequer. We understand that society and governments need taxes- and we also want and need to pay our staff well. However, if the pub industry is to survive and thrive in the future, equality of taxes with supermarkets is vital. Many thousands of pubs have closed in recent years and thousands more are shadows of their former selves. Unless there is a sensible rebalancing of the tax regime, so that pubs and supermarkets pay approximately the same tax per drink or meal, the price gap between pubs and supermarkets will continue to widen. This will have inevitable consequences for pubs- and for the country. The message from the industry needs to ring out loud and clear- lower excise duty is important, but tax equality is paramount. MPs , the government and the public want to help pubs, and they generally appreciate their vital role in the economy and society- but, unless the industry explains the maths, which most pub companies have signally failed to do, supermarkets will continue to be the beneficiaries of the tax fog in which our industry flounders.

The Fox & Duck, Stotfold, Bedfordshire on the Market

LEADING NATIONAL Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive 20th Century the Fox & Duck, situated in the highly sought after village of Stotfold. This delightful property features a traditional Public Bar (circa 20+); a relaxing Snug (circa 15) and a versatile and multi-functional Restaurant (circa 40+ covers). There is a fully equipped Commercial Catering Kitchen. And the family accommodation briefly comprises: 4/5 bedrooms, lounge, kitchen, office, bathroom and shower room. There is also a good sized Beer Garden (circa 100) and Patron’s car

parking facilities for circa 50 cars. There is also an additional plot of land circa 2.75 acres, ideal for event. National Sales Director Martin McConnell said, “This is truly an exceptional opportunity to purchase a well-established business and home that offers untold growth potential! Hence, speed is essential to secure and expect a sale to be agreed extremely swiftly!” Price: £115,000. Tenure: Leasehold FREE OF TIE – approximately 8 years remaining. Turnover: Advised current turnover is circa £260,000 (incl. VAT). Trade Split: 50% wet and 50% food. Rent: £37,000 per annum. Landlord: PRIVATE. For details, contact Guy Simmonds on 01332 865112

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

December 2016

It’s Show Time With January Furniture Show THE HOSPITALITY industry will get a double whammy at the January Furniture Show 2017 (JFS), as it announces a collaboration with the Great Hospitality Show.

Taking place at Birmingham’s National Exhibition Centre (NEC), the four-day event (Sunday 22 - Wednesday 25 January) is a must attend for those in the contract and hospitality industry. This year, the Great Hospitality Show will run alongside the JFS in Hall 9 (23-25 January) and on offer will be dual registration for visitors as well as a free shuttle bus in between halls. It will give visitors the opportunity to see many more designs and products than ever before. Said Laraine Janes of the January Furniture Show: “We are delighted to collaborate with the Great Hospitality Show taking place over three of our four days. This is an opportunity to bring in retailers and buyers that may not have come to JFS otherwise and vice versa. Both shows offer visitors the first opportunity of the year to see up and coming trends.” JFS has also announced a raft of new names, a partnership with the Society of British Interior Designers and a designated new exhibitor zone. Premier Housewares, Celio Furniture, Lifestyle Europe, Gwinner and Michael Tyler are some of the latest big brands that are joining the UK’s number one furniture and furnishing exhibition. There are over 450 confirmed exhibitors for the 2017 show

Caterer, Licensee & Hotelier

including major brands Parker Knoll, Baker Furniture, Libra, Whitemeadow, Duresta, Willis & Gambier, Gallery Direct including Frank Hudson and Dreamworks, Westbridge, Alstons, Dar Lighting and ercol. The next show will also see a partnership with the Society of British Interior Designers (SBID) to host a members area in Hall 2. A dedicated exhibitor zone, for smaller companies, will also feature in Hall 3 along with the return of the Flooring Showcase with companies such as Westex, Edel Telenzo, Victoria Carpets and Think Rugs. The fabric area will, once again, take place in Hall 1 with Kobe, Swaffer and The Isle Mill. Said Laraine: “We are excited by the high calibre of companies exhibiting for 2017 ensuring that visitors to the show will have the best experience. “We had 85% of 2016 exhibitors sign up for next year on the spot. The show has become such a success in the past two years, that it is now an integral marketing tool for any furniture and furnishings business. We have had to increase hall space by 10% to accommodate the new enquiries and, laying strong foundations for the future of the show, we have just signed a seven year deal with the NEC which underlines the centre’s confidence in its future.” Online registration for the January Furniture Show is open and visitors can see the full list of exhibitors for 2017 and secure their free badge by visiting www.januaryfurnitureshow.com or see the advert on page 15.

Flowrite Strengthens It Senior Team WE ARE pleased to announce the following changes to the Flowrite Services senior team: • Tod Harrison now holds the position of Chief Executive Officer. • Andy Moore has now taken the position of Development Director. • Vicky Pluck has been promoted to the role of Customer Services and Performance Director. • Dan Hudson formally joins on the board as Operations Director. Flowrite is one of the UK's most respected refrigeration and air conditioning specialists whom have a team of highly trained specialist engineers offering 24/7/365 reactive repairs and maintenance to its customers. Its first-time fix rates are unrivalled in the refrigeration industry, and the teams are supported by an experienced management

team and the company’s innovative service enhancing technologies. The company has steadily been gaining the trust of new customers over the past year through its excellent customer service ethos and reliable service provision. The company’s new CEO Tod Harrison said of the above changes, “These are crucial appointments which will influence the future success of the business. We are delighted that we now have such a high quality team, with managers who are both experienced and confident in their fields and keen to see Flowrite meet its potential in the years to come. I am looking forward to working with the new team as we enter a new era for Flowrite.” See the advert on page 14 or Contact: Jude Parsons (Business Support Coordinator) Tel: 0845 603 4040 Email: enquiries@flowriteservices.co.uk

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