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January 2017
Issue 196
The Source Trade Show Preview
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Product Portfolio
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Page 15 - 18
Pages 20 - 21
Design and Refit
Page 21
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Pages 28 - 30
Will Bath Be the First to Introduce a “Tourist Tax”? BATH COULD become the first UK city to impose a tourist tax on overnight visitors, following the announcement that Bath and North East Somerset Council is considering implementing a “tourist bed tax”,
Charles Gerrish, a Conservative councillor, said that the local authority is considering the introduction of a tax to be paid by all those staying in a hotel or b&b, to help offset the £37m of cuts it is facing over the next five years, the tax would be in addition to the basic room rate and VAT, and would contribute towards the running of the Bath and North East Somerset constituency. “We’re looking at options for generating additional revenue,” said Mr Gerrish, the Cabinet Member for Finance and Efficiency. “If you go on holiday in Europe when you stay in a hotel, you are asked to make a very small contribution to the local authority in addition to your hotel bill. When I stay in Italy, for example, I pay something like one euro per head per night. “It is something we believe, in an area that receives as many tourists as we do from all over the world, we ought to be allowed to consider.” A £1 per person per night tax would add £12 to the cost of a three-night break in Bath for a family of four. Several major European cities, including Paris, Barcelona, Venice, Florence, and Berlin, charge a hotel tax, however rate of VAT paid on accommodation is significantly lower in those countries, and is in fact lower in most European countries than in the UK. A proposed tourist tax would be in addition to the 20% VAT paid on accommodation. Whereas VAT rate on accommodation in Spain, Italy and France, for example, is 10 per
cent and in Germany it is seven per cent. As well as being one of the most visited cities, Bath currently has the highest hotel rates outside of London, and many oppose an additional tax which has the potential to drive visitors away with excessive prices. Harry Tedstone, chairman of the Bath Independent Guesthouse Association highlighted that the UK is already “one of the most expensive countries to come and visit” and, also added his concern that European cities that charge the tourist tax only charge VAT of between 5 and 9% while the UK charges 20%. Ufi Ibrahim, chief executive of the British Hospitality Association (BHA) said: "With political and economic uncertainty increasing it is more important than ever to ensure UK tourism can compete. The UK continues to have on average twice the tourism VAT rate across Europe." Nowhere else in the UK currently collects a tourist tax, though the idea has been “mooted” in several parts including Edinburgh and the Scottish Highlands, both of which also receive a large numbers of tourists. ALMR Chief Executive Kate Nicholls said: “At a time when businesses are facing tightening margins and increased property and wage costs, and when pubs already pay a third of turnover in taxes, any additional costs burdens could have a hugely detrimental effect on revenue streams for retailers and undermine Bath’s economy. “Businesses in Bath already contribute enormously through business taxes and engage in voluntary partnership work to promote the city’s fantastic hospitality sector. “The Council may view the tax as a good way to increase revenue, but the effects on tourism spend in the city are far from certain. The Government’s own response to the Lyons inquiry states that local tourist or bed taxes could make the UK’s tourism and hospitality industries less competitive. With this in mind, we are urging local authorities to avoid increasing cost burdens for businesses in their areas and introducing taxes which may have an unfavourable effect on their own tourism offering.”
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Editor's Viewpoint
January 2017
WELCOME!! Welcome to January’s edition of CLH News, and a very Happy New Year to you all. We would like to welcome our new readers to CLH News. EDITOR
Who are we? We are a free to trade publication for the hospitality, catering and licenced industry and have, this month, “refreshed and extended” our database to include many new businesses. We have been around 17 years, publishing news stories on both a national and local level, exhibiting at national and regional tradeshows, and our publication is mainly sent to stand-alone independent businesses, and small chain/groups.
Peter Adams
Our job? Well we have for the past 17 years been introducing companies, products and services to our readership which will help make your business more attractive, efficient and profitable. I spent many years in the hospitality industry working for corporate chains, in hotels and pubs, after which I bought a wine bar/bistro in Bournemouth. The “transition” going from working in a company supported by a head office with Health & Safety, Human Resources, Licensing, Planning, Purchasing and Marketing to a “lone wolf” without any support was both daunting and costly. Often, “I did not know what I wanted, or where to get it!” So, each month we provide just that - companies, products, services, advice from industry professionals - anything and everything you need without too much fuss enabling you to do what you do best: concentrate on running your business! We do very much hope you will find us of use. We have many years behind us in both hospitality and publishing, and can call on many industry professionals to provide advice. However. if for whatever reason we are “not for you” then you can simply unsubscribe by emailing us with your address at: distribution@catererlicensee.com Please do visit our website www.catererlicensee.com, our news is updated daily, we have a directory of industry suppliers, expert comment from industry professionals and recipes too!
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You can also follow us on Twitter @CLHNews or visit us on Facebook at www.facebook.com/CLHNews Best wishes, and once again, best wishes to all, and welcome to our new readers Peter Adams Editor
Welcome... to our New (and old) Readers! Yes, we have revised, cleansed and updated our distribution database to reach even more businesses! Who are we? CLH News (Caterer, Licensee & Hotelier News) is an established trade publication published by RBC Publishing Ltd. Now in our 17th year we primarily serve the independent sector of the hospitality industry, single outlet and independent small chains. What do we do? We aim to introduce to you companies, products, services and expert advice which will help you in the smooth running of your business. CLH News recognise that many independent and proprietor led pubs, hotels and restaurants do not have the luxury of the support of a corporate head office to deal with purchasing of new equipment and products, marketing, human resources, finance, legislation etc, and we have been introducing just that for the past 17 years. How much do we cost? Here’s the good news, nothing! We are free of charge to qualifying businesses. We only ask one thing; please should you respond to an advertiser either by phone email or online, please mention CLH News. We have always welcomed input and feedback so please drop us a line on any topic you feel wll be of interest, and if you have any industry questions please send them to us, if we don’t know the answer we will try to find someone who does!
Once again welcome to all our readers old and new from all the team here at CLH News!
January 2017
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Sports Have Huge Impact on Sales in Pubs
In the 12 months to the end of October this year, the Treasury secured an additional £101m from spirits duty – including the tax consumers pay on a bottle of Scotch Whisky. The increase should give Chancellor Philip Hammond some Christmas cheer over the festive period. In total, the spirits industry, including Scotch Whisky, contributes around £3.2 billion a year to the Treasury in duty. This figure has grown since the Government decided to end the policy of increasing excise by inflation plus an additional two percent – the alcohol duty escalator – in 2014. The industry was given a further boost in 2015 when the Chancellor cut duty paid on Scotch Whisky, and all spirits, by 2 per cent. Over the next 12 months spirits revenues increased by £123m. And in this year’s Budget excise on spirits was frozen. Receipts from spirits duty are now £155m higher per
• Football, and specifically the Premier League, is the biggest driver of sales in the On Trade. The average pub saw incremental sales of over £30k • Other sports had a larger one-off impact – the Superbowl saw incremental sales of £1,000 and the Rugby World Cup saw uplifts of 47% • Fans of different sports differ greatly – for example the average Boxing fans spends 15% more per visit than a Football fan.
annum than before the escalator was scrapped. The Scotch Whisky Association (SWA) says the latest good news figures for the iconic British industry show that recent Government moves to ease punitive tax rates benefited both consumers and taxpayers. Julie Hesketh-Laird, acting chief executive of the SWA, said: “Easing the duty regime on Scotch Whisky has helped customers, businesses and taxpayers. The boost to public funds is the result of a successful policy.” However, the SWA believes that despite the promising signs of recent years, more is required – particularly during a period of pre-Brexit uncertainty. More than three quarters – 77% – of the average price paid for a bottle of whisky is tax – excise and Vat. Ms Hesketh-Laird added: “The current tax rates remain unfair and we believe that there is an opportunity for the Chancellor to bring cheer to consumers and boost the Treasury’s coffers.”
Arrests Made As Harrods Tips Protests Grow
TWO PEOPLE have been arrested after protests at one of London’s most iconic department stores Harrods, following claims management kept 75 per cent of tips left for waiting staff working in the store’s cafes and restaurants. A smoke bomb was allegedly discharged and roads in the Knightsbridge area of central London were blocked during the action on Saturday afternoon, demonstrators also held banners and chanted demands for a fairer deal from the iconic London store. Dozens of hospitality staff joined the demonstration, which was organised by the United Voices of the World (UVW) union. Harrods had pledged to improve tips for its catering workers after the union threatened strike action, however workers are demanding the full 100 per cent share of diners’ tips. UVW’s general secretary, Petros Elia, said Harrods was keeping up to £2.5m a year in tips from its hospitality staff, which, if accurate is the equivalent to the store depriving each of its
• • •
Findings
Distillers Serve Up A £101m Christmas Bonus For The Treasury WHISKY sales in the UK have helped give a boost of more than £100 million to the public purse, latest figures reveal.
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catering staff of up to £5,000 a year. A former Harrods waitress, who did not wish to be named, told a national newspaper the practice dated back to at least 2011. “It was an awful place to work,” she said. “Putting a ‘discretionary’ service charge on stopped customers giving us cash tips, and we knew we weren’t getting anywhere near the full 12.5 per cent. A Harrods spokeswoman said: “Harrods currently employs over 450 employees in its 16 restaurants, all of whom are paid fairly and above national living wage. “Like many businesses in the hospitality sector, Harrods operates a Tronc system on behalf of its restaurant employees. The Tronc system manages the distribution of the service charge only. Petros Elias, general secretary of the UVW union, said: “The lack of transparency in the system gives Harrods huge power over its staff. Catering wages are barely enough to survive on in London, and waiters in particular depend heavily on tips just to get by.”
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The report has also identified a huge variation in drinking behaviour and demographics across sports and tournaments. The investment required by pubs is increasing, and with no signs of slowing do the returns follow suit? The newest Premier League TV rights agreement has cost Sky and BT an average of £10.2 million per game – the overall cost has risen by a staggering £2.1 billion since 2013 and prices are now at an all-time high. It has always been clear that football dominates the UK sports market, a thought supported by 53% of all 10 million searches made on MatchPint being for football. However, there is mounting pressure on both publicans and broadcasters to
make the most of the large opportunities presented by other sports. Now over 85% of publicans show a wide variety of sport in their premises. MatchPint and CGA Strategy partnered up, in a genuine market first, to analyse how sales data correlates with what sports and competitions. With an aim to establish for the first time the actual benefit of showing live sport to pubs and in the wider UK on-trade. This has enabled us to provide an in-depth report covering the value of football, rugby union, boxing and Superbowl 50.
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January 2017
New Year, New You, New HACCP When Was Your HACCP Last Updated? Could You Fall Foul of Your EHO?
by Fiona Sinclair
A FOOD safety management system based on HACCP principals is a legal requirement and yours may have been documented some time ago but may not have been reviewed since. Part of the legal requirements for food safety management procedures is to regularly review your food safety management system and ensure that these documents are up to date. So does yours reflect your current operation? If not, now is the time to take stock explains Fiona Sinclair from food safety consultancy STS and outlines six key points that should be considered.
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#1 - Changes to Guidance Consider new guidance relevant to your industry. 2016 saw the introduction of two important key pieces of guidance: the first being the Food Standards Agency’s ‘Listeriosis Guidance’, which is all about reducing the risk of vulnerable groups contracting listeriosis. The other is the ‘Catering Industry Guide to Good Hygiene Practice’. Over the coming 12-months we can expect further new guidance, for example, something relating to eggs and also acrylamide, the carcinogenic chemical that can be formed in starchy foods cooked at high temperatures. #2 - Changes in Legislation It is vitally important that your Food Safety management system is in line with current legislation and industry best practice. December 2014 saw the introduction of new allergen requirements stemming from the Food Information for Consumers Regulations. Any catering operation that has not included allergens within their HACCP or within a separate allergen management policy are well behind the curve and could leave themselves particularly exposed. For those who are now over two years into implementing their allergen procedures, it may be a good time to review their procedures, checking whether they need reviewing whilst refining them where necessary in order to make them more comprehensive, practical and streamlined. #3 - Changes to menus, products and processes? Whenever you modify your menu, your methods of preparation or any steps in your operation, you should review your procedures as it may lead to necessary changes. Your written HACCP plans must be reviewed for accuracy, confirming that they summarise your current operations and practices. You should also review any process flow charts you’ve created to ensure they accurately represent your
operation from start to finish. Do you have new menu items and ingredients which may have new hazards associated with them? Some of these may require different controls! Have you introduced new processes such as sous vide? Make sure your systems are comprehensive and fully documented. #4 - New equipment? Any new equipment in use needs to be incorporated within your HACCP plan, such as blast chillers, water baths, mixers and vacuum packers. Physically walk through the catering areas and ensure all relevant equipment is included making modifications to your HACCP plan where necessary. #5 - Is your system practical and effective? Are your food safety procedures effective and practical to implement? A periodic review of procedures is a good opportunity to consult with key personnel and streamline any aspects that can be carried out more effectively to save time. For example, a review of the food safety management system provides a good opportunity to amend temperature monitoring forms, to make them more time efficient, or clearer and more straightforward to complete. #6 - Incidents It is best to be proactive and diarise forward dates so they don’t get forgotten. If and when an incident arises, you should consider whether a re-visit is necessary whilst also updating the food safety management system to avoid future recurrence. Incidents could include food complaints, allegations of food poisoning, product recalls or customer complaints. Audit and/or inspection findings and results of any food or environmental swab sampling are also useful sources of information as to whether the food safety system/HACCP is effective. If such incidents have not been considered during the year, then the end of the year may provide a good opportunity to review and also reflect back on incidents that have occurred during the year in the context of the food safety system. Considering these six key points will not only help you run a better food business but could also prevent a catastrophic situation that could cause pain, suffering and the downfall of your entire operation. A review can be completed by internal personnel; however, it is highly recommended that you regularly involve the expertise of a third party for a review, to help ensure the documentation is comprehensive and robust. Further advice and assistance is available from your EHO or an independent food safety and health & safety organisation like STS. For more information please call: 01252 728300 or visit www.sts-solutions.co.uk STS is part of the ELAS Group of companies which include: ELAS Business Support, Sound Advice, OME (Occupational Medicals Enterprise) and STS who collectively provide a full range of support and compliance services including: Food Safety, Employment Law, Health & Safety, Occupational Health, Payroll and Accredited Training.
Future Shock Reveals Causes For Optimism Amid Challenges BREXIT AND rising costs will present out of home eating and drinking operators with big challenges in 2017—but new openings growth, technology and the Night Tube are among the reasons to be optimistic about the sector’s future. Those are among the findings in the second issue of Future Shock, a major new collaboration between CGA Peach and the ALMR that provides a ‘state of the nation’ report into the eating and drinking out sectors and rounds up important new insights into consumer, supply chain, drinking and economic trends for operators. The report shows that operating costs now account an average of nearly half (47.7%) of turnover for businesses in the sector, with rising property and staff costs an increasing challenge for many of them. Another staffing issue has arisen from Brexit and the resulting uncertainty of the future of EU migrants, who account for close to half (46%) of the workforce in hospitality and tourism. But the Future Shock report also demonstrates how technology, and social platforms like Facebook, Twitter and Instagram in particular, are now integral to the planning of nights out, and can be harnessed by operators to increase their profile and sales. Another opportunity comes from the introduction of the Night Tube in London, with CGA Peach data indicating that there are more than 3,000 licensed premises
January 2017
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within 500m of stations on the lines that now operate around the clock. Other key stats revealed by the exclusive report include: The number of food-led licensed venues in Britain has increased by 13.5% in the five years to September 2016—compared to a 12.4% drop in the number of drink-led venues Nearly half (46%) of British consumers say they now eat out at least weekly. A third (33%) say they drink out at least weekly Three in five (60%) consumers say they trust online reviews, rising to 71% of 18 to 24 year-olds—an indication of the huge importance of platforms like TripAdvisor and social media Half (52%) of British consumers think the government’s planned sugar tax on soft drinks is a positive change—but only a fifth (19%) are likely to reduce their sugar consumption as a result. CGA Peach business unit director Jamie Campbell said: “It has not been an easy ride for operators in the eating and drinking out markets in 2016, and CGA Peach’s research shows that any growth is hard won in an intrinsically flat market. And with the seismic shock of Brexit yet to play out in full, and property and staff costs still rising, conditions aren’t likely to get much better in 2017. But as Future Shock shows, there are still plenty of growth opportunities for the leading brands over the coming year. By good use of technology, smart marketing and giving consumers the food, drinks and experiences they want—plus, crucially, some support from government over industry issues—operators can look forward to 2017 with optimism.”
Merseyside Hotels Rated UK’s Best to Stay
MERSEYSIDE HAS been named the UK’s best place to stay in 2017, based on feedback from hotel guests. The announcement follows the unveiling of the online accommodation site Booking.com official Top Rated hotels list, which reveals the UK’s best-loved hotels according to guest reviews as part of its annual Simply The Guest Awards. Top rated status is awarded to hotels according to average guest review scores over the past year, and properties must have an average review rating of 80 percent or above to receive the accreditation, as well as a minimum number of reviews over 2016. According to the data, Merseyside has come out on top as the county in the UK with the highest proportion of Top Rated accommodation. 41 per cent of all hotels in the county
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achieved the accolade, adding up to an average Top Rated guest satisfaction score of 87 percent. Andrea Tarpey, spokesperson for LateRooms.com, comments: “Guest reviews give genuine, unbiased insight into the experiences other guests have had at a property, which is so important in helping customers decide on the best hotel to book for their stay. They’re also a great way for hotels to receive feedback on the experiences and service that they’re providing. “It’s really interesting to see Merseyside rise to the top of the list with the highest concentration of Top Rated hotels, meaning that when you book a hotel in Merseyside, the chances of that property providing you with a fantactic guest experience are higher than anywhere else in the UK. The area also really offers an all-in-one package with a bustling city as well as picturesque seaside towns.” and want to try your hand at something different or more challenging? We’ll help you create the kind of business you’ve always wanted to run. With Punch, you’ll get great support, a quality pub and a business Publican you can trust. Our fair operating practices and transparent terms are setting new standards in the industry. Punch has over 3,000 pubs and invests millions of pounds every year in creating high-quality, individual pubs for people just like you. Whatever your background, there’s a Punch pub that’s right for you. See the advert on page 8 for details, or:Reader enquiries: Tel: 01283 501999 Website: www.punchtaverns.com E-mail: rereruitment@punchtaverns.com
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January 2017
British Spirit of Adventure “Doesn’t Always Extend to Eating” THE SURVEY of 1,000 adults from each of France, Germany and the United Kingdom (UK) found less than half of UK travellers (47%) cited food and drink as very being a very important element of their trip compared to nearly two-thirds (62%) of Germans and half of French (50%) When it comes to the first dish of the day, it seems half of Brits prefer to stick to a savoury start to the day while the French have the sweetest tooth of all at the breakfast table. Nearly four-fifths (79%) of French travellers ensure their morning meal includes some sweet elements, such as pastries, yoghurt or fruit, whereas only two thirds of Germans (64%) and 50% of Britons would do the same. According to the poll, the British tendency to grab and go at work may be a hard habit to break on holiday. When asked how long they would be likely to spend enjoying lunch, those from the UK are three times as likely to spend less than 15 minutes having lunch while away and four times as likely not to eat anything at all compared to their French and German peers. However, the role food plays in British holiday planning could be starting to change, with one in 10 Brits (11%) spending at least an hour over lunch compared to 10% French and just 5% of German responders. Yet, when it comes to dining out, British travellers prefer to play safe and plan ahead. Whilst 56% of French and 49% of German holidaymakers describe themselves as very spontaneous when it comes to deciding where to eat, only 21% of Brits would agree. In fact, those from the UK are four times more likely (13%) than their continental counterparts to admit they’re not at all likely to act on impulse when choosing a restaurant on holiday.
The French also top the poll when it comes to adventurous eating. 75% say they’d be very likely to try local delicacies while away compared to 67% Germans and just 41% of British travellers. Indicating that travelling TV celebrity chefs such as Rick Stein still have a way to go in influencing dining habits, 9% of Brits describe themselves as unlikely to give foreign food a go, compared to 2% Germans and just 1% of French people. According to the Le Boat survey, the aperitif remains a largely French phenomenon, with 89% seeking one out wherever possible on holiday compared to 63% of those from Germany and just over half of UK holidaymakers (53%). And, though 17% of Germans don’t really understand the point of pre-dinner rounds, saying it doesn’t take a drink to get them ready to eat while enjoying sunnier climes, 11% of Brits prefer to enjoy their choice of tipple with a meal. Londoners (21%), meanwhile, are nearly twice as likely than the national average (12%) to think aperitifs are simply a good excuse to drink more. Finally, when it comes to deciding what beverage would best accompany their meal, locally-made topped the menu choice across the board, with 38% of French holidaymakers polled selecting this. And whilst Germans may have a reputation for being beer aficionados, it seems Brits are hot on their heels with 26% of each nationality opting for a brew with their meal and 19% of Brits, versus 20% of Germans, keeping it local. Gracie Davies, spokesperson for Le Boat, said: “Holidays are a great chance for people to indulge their greatest passions, from sampling the local gastronomic highlights to exploring an area’s more traditional cultural delights, this survey shows that the most important ingredient of all is the freedom for people to drink and dine however they choose. After all, it is their holiday.”
Liverpool’s Titanic Hotel Loses Legal Battle Over the Use of Name LIVERPOOL’S TITANIC Hotel situated in the Stanley Dock has lost a legal challenge over use of the ill-fated and famous liner’s name.
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Property Renaissance, which owns the Titanic Spa in Huddersfield, claimed in the High Court that the Liverpool hotel had infringed its trade mark by opening a spa called the T-Spa. In a 15,000-worded legal judgement, Mr Justice Carr agreed however said that steps already taken by the Liverpool venue meant there should be no confusion between the two businesses in future. The Titanic Spa in Huddersfield opened in 2006 in a former textile mill that, because of its size, was known as Titanic Mills, and registered the name Titanic Spa as a trade mark in 2011. In 2014, Stanley Dock Properties, owned by Belfast property developer Pat Doherty, opened the huge Titanic Hotel at Stanley Dock, which included a spa which it called T-Spa. The court was told that when the Liverpool hotel opened, Titanic Spa in Huddersfield began receiving calls and emails from customers who were mistakenly confusing the Titanic Hotel Liverpool, believing it was part of the same operation and connected to the Titanic spa, resulting in a legal challenge to protect its business. In December 2014, the Liverpool scheme was re-named “the Spa” and earlier this year it was named the “Maya Blue Spa.” However, Mr Justice Carr said the Titanic Huddersfield still
took action claiming that use of the word Titanic in the hotel name was a breach of their trade mark, and ruled that there had been infringement of the Titanic Spa trade mark as a result of the Liverpool hotel operation, however added that steps already taken to change the name and further steps proposed would avoid the probability of future confusion. Mr Justice Carr upheld Property Renaissance’s claim that there had been ‘passing off’ of their name Titanic Spa in the past. But he said that in view of the changes already made and proposed there would be no further ‘passing off’ of it in the future, and also decided there was no need for ban Stanley Dock Properties from using the word Titanic, saying they were “legitimately entitled” to use the signs ‘Titanic Quarter’ and ‘Titanic Quarter Hotel Liverpool’ in relation to hotels in the UK. He also rejected a claim by those behind the Liverpool operation that the Huddersfield operation’s use of the name Titanic Spa had in fact breached its trade marks. The judge added that both sides had valuable businesses and the “very high risk litigation” put in jeopardy the goodwill they had both built up. Titanic Spa’s Director of Operations Amy Burton said: “The decision to go to court was not one we took lightly. We are well known in the industry and have no fear of healthy competition but we couldn’t stand by and allow our brand to be diluted in this way.
BBPA Expresses Concerns Over Liverpool’s Late Night Levy Implementation THE BRITISH Beer and Pub Association (BBPA) has written to Liverpool City Council to express concern regarding the recent decision to implement a Late Night Levy, urging the council instead to look at an alternative approach. In its letter, the BBPA notes concerns around the process through which Liverpool arrived at the decision to implement a Levy, given that the Licensing Committee had previously recommended against implementation in March. At the Full Council meeting in November, Liverpool’s Licensing Committee put forward four different recommendations, one of which was to impose a full Late Night Levy, rather than reiterating its single recommendation against a Levy, as was previously the case. Underlining feedback from the consultation earlier in the year, to which the BBPA responded on behalf of its members, the organisation notes that a Late Night Levy in Liverpool will impact on a significant number of small, local businesses, such as pubs, and will have a negative impact on the nighttime economy of Liverpool overall. The BBPA recently welcomed the news that Cheltenham Council has become the first Council to consult on removing
their Levy. Other major cities, including Bristol and Leeds, have also decided against imposing a Levy on businesses, and the BBPA will continue to oppose their introduction, instead championing Business Improvement Districts (BIDs) and other partnership schemes, such as Pubwatch and Best Bar None, that have been shown to be more effective. Brigid Simmonds, Chief Executive, BBPA, comments: “Levies are an unwelcome new tax on local businesses, such as pubs, which are already struggling with high business rates, high beer duty rates and red tape. “Pubs within Liverpool’s authority area contribute £161 million to the economy, and a further £15 million in investment. They are also responsible for the direct employment of around 6,500 people, of which 42 per cent are under-25. “Within the area that the levy would cover, Purple Flag status has already been granted, crime and anti-social behaviour is already falling, and there are a number of local partnership schemes operating successfully, including a BID. “Considering the above factors, the BBPA has written to Liverpool City Council to request further clarification on the reasoning behind implementation of the levy at Full Council, following a clear recommendation initially not to proceed from the Licensing Committee earlier in the year.”
Revealed: Most Bizarre Excuses for Underpaying Staff The NMW TEN OF the most bizarre excuses used by unscrupulous bosses found to have underpaid workers the National Minimum Wage have been revealed by the Government. Excuses for not paying staff the minimum wage include only wanting to pay staff when there are customers to serve and believing it was acceptable to underpay workers until they had ‘proved’ themselves. The list has been published today to coincide with a new awareness campaign to encourage workers to check their pay to ensure they are receiving at least the statutory minimum ahead of the national minimum and national living wages rising on 1 April. The £1.7m campaign aims to make sure workers are being paid at least the National Minimum Wage, or National Living Wage, depending on their age, and is part of the Government’s commitment to making sure the economy works for all. Investigators from HMRC have revealed some of the worst excuses given to them by employers caught out for underpaying staff, which include: 1. The employee wasn’t a good worker so I didn’t think they deserved to be paid the National Minimum Wage. 2. It’s part of UK culture not to pay young workers for the first three months as they have to prove their ‘worth’ first. 3. I thought it was ok to pay foreign workers below the National Minimum Wage as they aren’t British and therefore don’t have the right to be paid it.
4. She doesn’t deserve the National Minimum Wage because she only makes the teas and sweeps the floors. 5. I’ve got an agreement with my workers that I won’t pay them the National Minimum Wage; they understand and they even signed a contract to this effect. 6. My accountant and I speak a different language – he doesn’t understand me and that’s why he doesn’t pay my workers the correct wages. 7. My workers like to think of themselves as being selfemployed and the National Minimum Wage doesn’t apply to people who work for themselves. 8. My workers are often just on standby when there are no customers in the shop; I only pay them for when they’re actually serving someone. 9. My employee is still learning so they aren’t entitled to the National Minimum Wage. 10. The National Minimum Wage doesn’t apply to my business. By law, all workers must be paid at least £7.20 an hour if they are aged 25 and over, or the National Minimum Wage rate relevant to their age if they are younger. Business Minister Margot James said: “There are no excuses for underpaying staff what they are legally entitled to. This campaign will raise awareness among the lowest paid in society about what they must legally receive and I would encourage anyone who thinks they may be paid less to contact Acas as soon as possible. “Every call is followed up by HMRC and we are determined to make sure everybody in work receives a fair wage.”
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Latest Figures Reveal Hospitality’s Reliance on Non-UK Workers LATEST FIGURES from global software company Fourth, , highlight the extent to which UK hospitality industries, most notably restaurants, rely on foreign workers. The research graphically illustrates the impact a ‘hard’ Brexit would have – if Britain’s exit from the European Union served to limit hospitality businesses’ ability to recruit non-UK nationals. The statistics reveal that, currently, 43% of workers in the restaurant, QSR, hotel and pub sectors are foreign nationals. However, the numbers spike dramatically for restaurants, with 57% of workers originating from outside of the UK; split 51% for front-of-house (FOH) and a massive 71% more than two thirds – for the kitchen and back-of-house (BOH) roles. The statistics were mined from Fourth Analytics and based on a sample comprising 25,000 employees working in the hospitality industry, with an even split across the restaurant, QSR, hotel and pub sectors. The study also revealed: • The average length of tenure hospitality workers spend at a business is 12 months. • BOH employees take an average of 9.5 sick days a year – up from 8.5 in 2015. • FOH employees take an average of 6.9 sick days a year.
• The gender split FOH in the hospitality industry is 41% male, 59% female. • The gender split BOH in the hospitality industry is 58% male, 42% female. • 86% of hospitality workers are paid by the hour. • The average hourly pay of hospitality workers is £7.71 – 51p higher than the NLW. • The average ages of hospitality workers, split by sector, are: hotels, 35.5; QSR, 30; restaurant, 29.8; pubs, 28.6. • BOH employees work an average of 34 hours a week – 12 hours more than FOH employees, where part-time work is more prevalent. • 9% of BOH employees are under 21, compared to 20% for FOH. Mike Shipley, Analytics & Insight Solutions Director at Fourth, said: “These figures clearly demonstrate how heavily reliant hospitality is on foreign nationals, especially in the restaurant sector, and especially back of house. “As we know, there is already a battle for talent, with companies working extremely hard to attract, retain and engage staff. It’s an issue that is exacerbated in restaurant kitchens and it’s driving up wage levels well beyond legislative thresholds, such as the national minimum wage. With Brexit uncertainty looming over the industry, the sooner the Government can deliver clarity and reassurance, the better.”
Traiteur de Paris’ Latest Flavour of the Month
TRAITEUR DE Paris blends tradition with modernity to make premium frozen cakes, petits fours, canapés, fine pastries and side dishes for chefs and catering professionals in France and abroad. This French brand is now drawing on its expertise in designing and producing quality catering products to launch two new products: an extra colourful vegetarian canapé platter.with intense flavours, a cutting-edge design and a pleasant lightness on the palate ; and a lemon or strawberry slice dessert. For its very first all-vegetarian canapés, Traiteur de Paris has concocted six trendy recipes made using exclusively
vegetables and vegetarian cheeses. The 54 pieces come ready to serve on a black tray. Traiteur de Paris’ Lemon Slice and Strawberry Slice are traditionally French four-layer desserts which combine multiple textures of lemon creams and cakes. They arrive ready to serve but still allow the chef to easily add an extra special personal touch. The vegetarian tray and the lemon and strawberry slices are all prepared in the Traiteur de Paris production kitchen at La Guerche de Bretagne (Ile-et-Vilaine, Brittany), using ingredients of the highest quality which are guaranteed to be free from preservatives, flavour enhancers, or artificial flavours or colourants. See advert on page 5 or: Contact: Tel. 01737 606 083 lechef@traiteurdeparis.com www.traiteurdeparis.co.uk
Caterquip Used and Reconditioned Catering Equipment Read all the latest news from the licensed industry at
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CATERQUIP SPECIALISE in the supply of quality brand named Used and Reconditioned Catering Equipment. With the Credit Crunch really biting, brand new equipment has become out of reach for even the largest of organisations. We have become incredibly busy as a result
and many more clients are realising there is a viable and trusted alternative to brand new equipment. We are experienced with kitchen planning and support and can supply reconditioned, brand new equipment and extraction systems. Please feel free to call Dominic or Paul on 01733 777 778. Please see the advert on page 10.
Half of Diners Confused About Leaving a Tip MORE THAN half (54 per cent) of British diners find the UK tipping protocol confusing and awkward according to the latest *AA populous survey, and 81 per cent of restaurants surveyed independently say they would welcome clear legislation on where money from tips should go. The survey of 19,317 restaurant-goers shows that there is confusion around how much to tip, how to tip and ambiguity about who gets the money left as a tip. • Over half of customers said they felt awkward about tipping because they were concerned their tips would not go to the waiting staff. • A third of customers never know how much they should tip. Young people were the most confused about this and over half felt the most inclined not to tip at all. • Uncertainties around using credit card machines to add a tip affected 75 per cent of the over 55s, while a third of Brits overall found the process confusing An independent survey of **75 UK restaurants showed that they were all pro-tipping but would like the process to be made more transparent. • Almost all (96 per cent) of UK restaurants welcome tipping
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• Restaurants are divided on their policies regarding optional service charges with an almost even split (54%.17 per cent) between those excluding and including service on their customer’s bill • 81 per cent of UK restaurants would welcome new legislation that requires all restaurants to share tips with waiting staff • Over three quarters (73%) offer the ability to tip via credit or debit card. • Over half exclude service charge from their customers’ bills Caroline Walford, Customer Support Manager, AA Hotel and Hospitality Services said: “Tipping is optional and while there is no legal obligation to leave one, our research brings to light a social dilemma affecting the majority of British diners. Perhaps this survey points towards a lingering British embarrassment surrounding money or perhaps it’s time for more clarity for both consumers and those in the hospitality industry. It’s always advisable to ask whether the service charge is included on a bill at the end of a meal. If not, a standard tip tends to be 10% of the total. However, this amount is discretionary and if your service or dining experience has been exceptionally good or unusually disappointing the amount you leave can reflect your experience accordingly.”
Young Persons’ ID – Don’t Use Passports, Use PASS! BBPA CHIEF Executive Brigid Simmonds has welcomed a new campaign launched by Her Majesty’s Passport Office to encourage students and any young person who uses a passport for age verification to use alternative identification methods. These include PASS, the UK national proof-of-age accreditation scheme which issues a photo identification card, and is funded by trade bodies including the British Beer & Pub Association. The campaign will include posters, letters to key stakeholders, as well as a social media drive to raise awareness of
Checkit Solo
MEETING FOOD safety standards just got easier for small businesses with the launch of Checkit Solo, a simple to use digital food safety system from market leader Checkit (www.checkit.net). It works out of the box and is available at a price point that enables single outlet food businesses to safeguard hygiene, ditch food safety paperwork and protect their revenues. Checkit Solo gets rid of food safety paperwork and checklists, which are time-consuming to complete, check and file. The sys-
the issue and the problem of identity fraud. BBPA Chief Executive, Brigid Simmonds, comments: “I very much welcome this new awareness campaign. “Pubs want to give young adults the warmest possible welcome, and PASS cards help us to do just that. A huge effort has gone into developing and promoting PASS over the years – not just to young people but to venues as well, so that door staff know that PASS is recommended as proof-ofage by both the Home Office and the police. “Carrying your passport around on a night out is not a good idea – and of course PASS cards should be treated just the same by door and bar staff as either passports or driving licences to gain to entry, so this is a great initiative.” tem will save at least a day of staff time every month and make life easier for owners and head chefs. The innovative digital food safety system costs just £199 and then £19.99 a month. It includes the handheld Checkit Memo, which comes pre-loaded with digital, food inspector approved, checklists based on the Food Standards Agency’s Safer Food Better Business, a smart wireless temperature probe, real-time alerts and secure online storage for food safety records. When food hygiene tasks are due, they are automatically flagged on the Memo, making sure staff complete them – and if they are missed managers are immediately alerted. Digital food safety records are instantly created and timestamped as staff finish tasks and stored securely online, meaning they are always accurate, up to date and accessible from anywhere through a smartphone, PC or tablet. Visit www.checkit.net for further information see the advert on page 11 or visit www.checkit.net
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What Can The Leisure And Hospitality Sector Expect In 2017? AUDIT, TAX and consulting services company RSM has compiled a list of seven predictions for 2017. Paul Newman, RSM’s head of leisure and hospitality, looks ahead to what 2017 has in store for the sector: A renaissance of ‘Best of British’ and seasonal menus We will see a surge in British ingredients and drinks hitting menus and the on-trade in 2017. The quality of English wines continues to improve and hugely growing volumes and distribution capability of craft British beer and spirits brands will expand their reach into even the most local pubs and bars. Innovative operators will create seasonal menus in order to benefit from lower input costs of various ingredients throughout the year to interest customers and maximise margins. Homogenisation of prime rental areas The laws of supply and demand are pushing rents up in prime areas in London and other cities to record levels. Very often, the only operators able to compete effectively for new sites are those who are already very well-funded and are typically larger, managed groups. We will see independent operators and smaller groups being squeezed out to off pitch sites with lower footfall and homogenisation of brands in prime areas. The return of vouchers (but not as we know them) With a need for operators to drive loyalty, increased visits and use of their assets throughout all hours of the trading day, we predict the widespread return of discounting. Paper vouchers are certainly outdated for today’s generation. Social media-driven ‘flash’ events to generate excitement and footfall at certain times of day, or geo-targeting to focus on those
Miles Tea & Coffee
THE MILES family, based in the West Country have been producing tea and coffee for over 120 years. The team at Miles pride themselves on producing the finest product range for the catering sector. We offer a full range of coffee blends and flavours along with vending and a selection of large catering sizes. 2016 saw the launch of our new
customers within walking distance, will reduce the risk of brand erosion. Operators fight back against delivery The larger chains will start to take back control, and margin, from the increasingly powerful delivery companies. They will set up delivery options of their own as they seek to engender brand loyalty in their customer base. More failures and restructurings Experience amongst our own client base suggests banks are currently supportive in rebasing previously agreed covenants albeit after a more intense negotiation process. With cost pressures continuing to rise and competition intensifying, we may see banks forcing some disposals of groups that can no longer support the level of debt raised over recent years. A cut in VAT Consumer confidence will stutter in early 2017 once the realities of a Trump presidency, an increase in interest rates and the start of the Brexit negotiations hit. With the world’s eyes on the UK during Brexit negotiations Theresa May will want to retain the UK’s status as one of the G7’s fastest growing economies. The Government will be forced to undertake fiscal stimulus to generate short term demand – it worked once before with a cut in VAT post-Lehman and we predict a repeat of this measure in the Autumn 2017 budget. Less PE investment, more consolidation It’s no secret that private equity has enjoyed a successful run in the sector over the past decade. We see increased private equity scepticism of underlying market growth in the UK and operators’ ability to retain margin. It’s likely though that US private equity or corporates will seize on the opportunity created by recent fall in the pound to increase investment into the UK food and drink sector. coffee range. The ‘Rich and Reviving’ has a striking firework design to give energy and motivation reflecting a burst of the fresh coffee inside. The blend is a roast of Central American Arabica beans, roasted a little longer to develop a deep, rich flavour. Other blends in this range are; ‘Bright and Breezy’, ‘Cheerfully Colombian’ and ‘Delightfully Decaffeinated’. Miles also offer a wide range of specialty roasts. Don’t forget to keep an eye out for our new tea range being launched in Spring 2017! Call us on 01643 703993 for samples of our products and details on prices and products. www.djmiles.co.uk or call the advert on page 6.
Candi Gifts Unveil New Union Jack Design
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THIS FABULOUS new range of sturdy printed packing trays and gable boxes are now available with our stunning Union Jack design. Beautifully made, this selective collection of items sporting our colourful iconic flag, have been chosen with gift making and giving in mind. We have 4 sizes of trays including a mini candy bag tray, right up to a 2 wine
bottle size, two sizes of candy bags with twist ties, a gable box, two sizes of pull bows, teddy bears and ribbons. These are ideal for Great British street parties, gift hampers, sweet wrappings and suitable for shop displays. salesdesk@candigifts.co.uk 01502 501681 www.candigifts.co.uk or see the advert on page 17.
Free Trial Month * Free Setup * Free Training * Support Included * Rolling Monthly Contract
The Simple and Sophisticated Hotel Booking Software The new CaterBook is an all in one system, combining reception desk software, website booking engine, its own built-in channel manager and works with a growing number of Point of Sale systems.
Reception Desk Software ✔ 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:
Call Us on 01840 298299 Email Us at info@caterbook.com Visit Our Website http://try.caterbook.com
January 2017
Positive Growth Forecast for Inbound Tourism to the UK in 2017 FORECASTS FROM VisitBritain, the national tourism agency, indicate that 2017 is set to be another record year for inbound tourism to the UK. Spending by overseas visitors is predicted to reach £24.1 billion in 2017, an 8% increase on spending this year which is expected to top out at £22.3 billion. The number of overseas visitors to the UK is expected to rise next year to 38.1 million visits, up 4% on 2016 which is likely to see about 36.7 million visits by year end. VisitBritain Chief Executive Sally Balcombe said: “These figures not only underpin a longer-term pattern of growth for inbound tourism, one of our fastest growing export industries, but also demonstrates its growing importance as a key driver for economic growth and jobs. “With our hotels, shops and attractions all offering excellent value for overseas visitors right now, it’s a great time to
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come to Britain. Through our strategic partnerships and global marketing campaigns we are converting aspiration to visit into bookings, ensuring that the economic benefits of tourism are spread across all of Britain’s nations and regions.” VisitBritain’s campaigns have continued to produce results and generated an extra £800 million across the nations and regions of Britain during the last year. Every £1 the Government invests in VisitBritain for international marketing, has resulted in an overseas visitor spending £23 here in Britain. VisitBritain is positioning Britain as a must-go-now holiday destination through its global #OMGB ‘Home of Amazing Moments’ campaigns to promote the amazing experiences that can only be had here. It is part of the UK Government’s global GREAT Britain campaign, which showcases the very best of what Britain has to offer as a place to visit, study, invest and do business.
On Your Marks, Get Set, Wok!
The UK’s leading Oriental grocer Wing Yip is delighted to announce the launch of 2017 Young Chef of the Year.
On Wednesday 4 January 2017 the competition opened to young chefs and catering students (18 – 25) across the country. Following an initial paper entry, there will be a live cook-off where one lucky chef will win a once-in-a-lifetime trip to Hong Kong, including culinary work experience in some of the city’s top eateries. Putting the contestants through their paces will be a renowned panel of judges – Michelin-starred Chef Glynn Purnell, MasterChef finalist Larkin Cen and President of the British Culinary Federation, Peter Griffiths.
Winner of Wing Yip Oriental Cookery Young Chef of the Year 2016, Ray Steplin - House of Commons
Marmax Products
Marmax Products are an established, award winning manufacturer of outdoor furniture and play equipment to a range of industries. Marmax specialise in providing a range of hard wearing, outdoor furniture from picnic benches to condiment stations, outdoor play areas and advertising boards. With such a large range of products available we’re sure to have something for every environment. All products are made from 100% UK recycled plastic which is maintenance free and come with a 20 year construction guarantee. Unlike timber alternatives, Marmax Products do not rot, corrode or splinter,
Purnell said: “For up and coming chefs this is an ideal opportunity to gain experience and exposure, and challenge yourself in a live cook off scenario. This year we’ll be looking for dishes that are created using modern techniques, taste authentic and deliver a real wow factor.” Entrants must submit a two-course Oriental menu idea, featuring a street food starter and high-end restaurant-style main. The most creative and innovative menus will be shortlisted, and finalists will be invited to a live cook-off at University College Birmingham on Wednesday 5 April 2017. Entry forms for Wing Yip’s Oriental Cookery Young Chef of the Year can be downloaded at www.wingyip.com/young-chef.
providing you with peace of mind that your purchase will withstand whatever the British weather throws at it, year after year. We know that good quality outdoor furniture is a must, the comfort of the customers and cost-saving for business is vitally important, so we ensure this is taken into consideration when designing and manufacturing all our products. As market leaders in the manufacture of 100% UK recycled plastic products, Marmax designs and develops innovative and environmentally friendly products every time and bespoke designs are also available. All products are extensively tested, safe and maintenance-free, plus come with a staggering 20 year construction guarantee, so it makes sense for your business to use Marmax Recycled Plastic Products for all future orders. Don’t hesitate to contact us with any queries! For further information call 01207 283442, visit www.marmaxproducts.co.uk or see the advert on page 9.
Read all the latest news from the licensed industry at
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Huge Appetite for Permanent Plans to Protect Pubs PERMANENT MEASURES to keep pub doors open need to be introduced now, according to the Campaign for Real Ale (CAMRA), as it marks 2,000 campaigning groups across England successfully listing their local pub as an Asset of Community Value (ACV). Since legislation was introduced in May 2015 which removed Permitted Development Rights from pubs nominated as ACVs, community groups have spent countless hours fighting tooth and nail to ensure their locals are registered, and are therefore subjected to the regular planning application process. Without being registered, pubs can be demolished or converted overnight without public consultation. ACVs can be granted on any building that has a proven strong community focus, but pubs have had by far the biggest take up from local communities. Out of just under 4,000 ACVs on building such as libraries, community centres, post offices, half of them have been granted for pubs. CAMRA is calling on the Government to cut out this frustrating process, which puts a huge burden on local com-
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munities and councils, who deal with this lengthy and clunky procedure. Instead, they believe that placing pubs in a class of their own so that owners must always seek planning permission before converting or demolishing a local will provide permanent security for locals. Colin Valentine, CAMRA’s National Chairman says: “It is heartening that so many communities across England have spent so much time going through the process of nominating their pub as an Asset of Community Value. This shows a huge appetite for protecting pubs, which are more than just businesses – they are invaluable landmarks in our communities. Unfortunately, the ACV process can be time-consuming, fraught with difficulties and at the end of the day is only a temporary measure – listings must be renewed every five years to maintain protection. It simply doesn’t make sense that pub-goers have to jump through these extra hoops when it is clear that so many communities overwhelmingly want a say on the future of their much-loved pub. All we are asking for a level playing field where a planning application on a pub has to go through the full planning process.”
Jamie Oliver to Close 6 Restaurants
JAMIE OLIVER is to close six Jamie’s Italian restaurants following tough trading since the Brexit vote, according to news reports. Simon Blagden, chief executive of the Jamie Oliver Restaurant Group, told The Times: “This is a tough market and post-Brexit the pressures and unknowns have made it even harder.” He said the closures had been forced
on the group by a combination of increased ingredient costs, lower footfall and training costs. He also added that overall the business was “in very good shape”. The closures in Aberdeen, Exeter, Cheltenham, Richmond, Tunbridge Wells and Ludgate Hill, near St Paul’s Cathedral will affect 120 employees. Oliver said that he hoped to find workers alternative jobs.
Showman’s Show Will Return to Newbury Showground in 2017 THE SHOWMAN’S Show was launched in 1984 and is firmly established as the UK’s original and most comprehensive exhibition for the outdoor and special event world. The 2017 edition of the Show will be held at Newbury Showground from 18th – 19th October. With more than 350 suppliers exhibiting the best products and services available in the event industry and almost 4,500 event professionals attending, it is an excellent opportunity to meet new suppliers, network with colleagues and discover the latest innovations. Lance Show & Publications Limited work hard to ensure that they have a broad range of exhibitors offering visitors a good cross section of the entire supply chain, from state-ofthe-art structures and plant and hire equipment, to waste
management, caterers, health and safety solutions and finishing touches. In addition, the rise in demand for sustainable products and surge in appetite for all things technology related is also reflected in the exhibitor list. The popular Campfire Sessions (new for 2016) will return; the dedicated stream of workshops and panel discussions, held in an intimate and informal environment, deliver up to the minute, thought provoking and interesting content to visitors attending the event. The Show also has a strong focus on live entertainment and the Acts and Attractions tent plays host to a wide range of unique ideas. For more information about the Showman’s Show please contact a member of the team on Tel: 01747 854099 or Email: info@showmans-directory.co.uk Alternatively see the advert on page 9 for details.
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New Report Adds Weight to BBPA’s Call for Cut in Beer Duty Rate A NEW report by economic experts Oxford Economics (OE), commissioned by the British Beer & Pub Association (BBPA), has found that the beer and pub industry in Britain employs almost 900,000 people, and contributes £23.1 billion to the British economy. The BBPA says the figures make clear the case for a further beer duty cut in the Budget on 8th March, to protect jobs and investment in the sector. The report demonstrates that the industry brings significant economic benefits to the national economy, with OE data showing that brewing alone sustains over 100,000 jobs. Nearly 800,000 jobs are supported by over 49,000 pubs across Britain. Since the last OE report, commissioned by the BBPA in January 2015, the number of jobs supported by the sector has increased by 29,000, whilst capital investment in brewing and pubs has risen to £2 billion, up from £1.2 billion in the previous year. The report also finds that this vital national industry pays an astonishing £12.6 billion in tax, making clear the case for further reductions in the UK’s very high rate of beer duty in the Budget. The BBPA argues that a further duty cut would help
encourage investment, protect jobs and improve confidence in the sector. As Britain prepares for the economic challenges of leaving the European Union, this is more important now than ever, says the BBPA, for a UK industry where 83 per cent of the beer consumed here, is brewed here. Brigid Simmonds, BBPA Chief Executive, comments: “Our sector supports almost 900,000 vital jobs, and it is particularly important that we can go on boosting employment, especially for younger people, which is why the BBPA is calling for a further cut in beer duty in the Budget. “Three historic beer duty cuts since 2013 have brought huge benefits, created jobs and encouraged investment, but our rate of duty is still many times higher than that of our neighbouring countries. As we leave the European Union, we need a tax system that encourages investment more than ever before, and we will be working hard to encourage the Government to secure further reductions on 8th March.” Adrian Cooper, Chief Executive Officer Oxford Economics, adds: “Our analysis confirms that the UK beer and pub sector continues to be an important source of employment and output at a national and local level. Its activity generates a significant amount of tax contributions, investment and opportunities for young people to enter the labour market.”
Arrests Following Death of Teen After Severe Allergic Reaction TWO MEN have been arrested following the death of a teenage girl who suffered a severe allergic reaction after eating a takeaway meal. Megan Lee, from Oswaldtwistle, Lancashire, died on 1 January, two days after she was admitted to hospital. The men, have been detained on suspicion of involuntary manslaughter by gross negligence, Lancashire Police said, and have also confirmed that the takeaway concerned has closed while the investigation is completed.
In May last year Indian restaurant owner Mohammed Zaman, 52 was jailed for six years for manslaughter after customer Paul Wilson suffered a fatal reaction having eaten a takeaway containing peanuts from the Indian Garden in Easingwold, North Yorkshire. Mr Wilson, a bar manager from Helperby, North Yorkshire, specified “no nuts” when he ordered a chicken tikka masala, an instruction which was written on his order and on the lid of his takeaway, The court heard Zaman cut corners by using cheaper ingredients. A jury was told he switched almond powder for a cheaper ground nut mix, which contained peanuts.
Did You Know… A Broken or Worn Seal Adds to Your Energy Running Costs?
Read all the latest news from the licensed industry at
www.catererlicensee.com @CLHNews
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AT FITA-SEAL we provide a nationwide onsite supply & fitting service for replacement Fridge & Freezer door seals. We have a patented technology that allows us to replace nearly every type of seal on the market and will have the seal manufactured and fitted on the same day, at a fixed price! This is achieved in 3 simple steps; 1) Check and measure the seal, 2) Create the seal on
site, in the Fita-Seal van, 3) Fit the seal, 100% correctly fitted every time! Not only will our service reduce response time but also reduce costs. Typically, FitaSeal works out up to 40% less than other replacement solutions on the market. On top of all of the above benefits we also do not charge any call out or labour fee’s meaning the price of the seal is all you pay! Contact Fita-Seal today on 01788 513090 and see how much we can save you! See the advert on page 24.
January 2017
The Source Trade Show Preview
A Diverse Range of Exhibitors at the Source Trade Show The Source is the South West’s biggest and best trade show for anyone with a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality. Taking place at the beginning of February, The Source gives buyers the opportunity to meet all the suppliers they need to be ready for the season ahead. This year marks ten successful years of the organising partners Hale Events and Taste of the West working together and in that time the show has become a complete one-stop shop for everything a food business needs – covering not just speciality food and drink but everything from raw ingredients to high quality food service products, furniture to EPoS, kitchen design to business services. The Source trade show takes place at the Westpoint Exhibition Centre in Exeter on the Wednesday 8th and Thursday 9th of February 2017. With over 200 exhibitors, you will see the best from local, regional and national food and drink producers, as well as service providers, alongside a superb selection of Taste of the West members. It’s a unique opportunity not to be missed. Discover unusual local products with fascinating provenance, whilst meeting passionate producers and suppliers face-to-face. Special show features include a Newcomer’s area especially for new companies that have yet to exhibit at a trade show. Be inspired by the chefs in the Demonstration Kitchen, add new ideas to your menus, and learn from
Vale Labels
BASED IN the South West, Vale Labels Ltd is a successful, family run business with over 30
the best? It’s a rare opportunity to see leading chefs showing off their skills and sharing their latest ideas. – add value to your business by taking full advantage of their expertise and knowledge. This year three of the winning chefs from this year’s South West Chef of the Year will be taking to the stage - South West Chef of the Year 2016 and South West Professional Chef of the Year 2016, Jamie Coleman, South West Young Professional Chef of the Year 2016 Timothy Kendall and South West Student/Apprentice Chef of the Year 2016 Harrison Brockington. Their winning recipes used ingredients from brill to John Dory, and rib eye to rabbit, so appetising smells and tastes are guaranteed! As an added bonus the successful and growing Westcountry Tourism Conference will be running alongside Source, with two 1/2 day events bringing together leading tourism businesses and industry experts. The conference is designed for businesses working in the tourism industry across Cornwall, Devon, Somerset, Dorset and further afield. If you are looking for that special ingredient for your menu, that unique product for your shop, or the essential equipment for your kitchen, then the Source trade show will both inspire you and help your business grow. Give your business the impetus it needs going into the new season with this huge spread of comparative tastings, networking opportunities and inspirational experiences. For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit www.sourcetradeshow.co.uk, or follow @SourceFoodDrink.
years specialist experience in the self adhesive printed label industry. Fresh thinking and the very latest in digital printing technology, ensures Vale Labels Ltd produces the sharpest solutions for all your labelling needs. For a friendly, expert service, one that offers your business all the flexibility it needs, please contact us on 01823 665504 or email john@valelabels.co.uk or neil@valelabels.co.uk or see us on Stand F43.
New Century - Creative Skills and Marketing Expertise SITUATED ON the Devon, Somerset and Dorset borders, we are well placed to provide our services to food and drink producers, hotels, restaurants, pubs and cafes throughout the
West Country and across our beautiful nation. For further information, call 01460 234941 or visit www.newcenturydesign.co.uk Alternatively visit us on Stand H43.
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January 2017
Create a little hygge in your life
The Source Trade Show Preview
Hoogly Tea We are an independent tea company based in Brighton. Our mission is to spread the simple joy of Hygge through our indulgent, comforting teas, made with real luxury ingredients. All loose tea blends packed in fully biodegradable tea pyramids.
See Us On Stand A11
Tel: 07900 183740 info@hooglytea.com www.hooglytea.com
Yossi Foods
2015 GREAT TASTE award winner Yossi Foods, produces genuine gluten-free herby falafel sold frozen, either partially or full cooked (to finish off on-site) and fresh natural condiments, one of which won Most Innovative Product and Category Champion at the
Foxcombe Bakehouse FOXCOMBE BAKEHOUSE produce award winning cakes, biscuits and sweet snacks, all handmade in our bakery on the farm in rural West Devon. Using real ingredients, local free range eggs, traditional family recipes and methods you would use in your kitchen at home. Foxcombe Bakehouse is so much more than just cakes offering a delicious sharing and an On-the-Go range, catering for conve-
Powderkeg Brewery RECENT WINNER of ‘World’s Best Lager’, Powderkeg Brewery is Devon’s most exciting and fastest growing craft microbrewery. Making international beer styles with ingredients sourced from around the world, Powderkeg is revolutionising Devon drinking, bringing modern beers of the highest quality to beer
But what exactly is Hoogly? Well, it’s the pronunciation of ‘hyggelig’ and is an idea; it’s an experience and it’s a huge reason to why the Danes are voted one of the happiest nations on Earth year after year. Create a little bit of Hygge in your life with our luxury teas. Visit us at The Source Trade Show on Stand A11 or visit www.hooglytea.com. Alternatively email: info@hooglytea.com
recent taste of the West awards. Yossi’s products are all of exceptional quality. Powerful, distinctive flavours and fresh ingredients are the mainstay of Middle Eastern street food. Yossi offers traditional and authentic products taken from centuries old recipes from the streets of Jerusalem. Experience the real taste of the city’s flavours with our signature products. Delicious Falafel balls, Sprightly Coriander Chilli Paste & Pickled Lemon Spread. Please pay is a visit on stand E37 or visit us on Facebook.
nience stores, farm shops, garages, garden centres as well as tourist attractions, holiday properties and café’s. New to Foxcombe Bakehouse is the Gluten Free range which is seriously yummy and very reasonably priced consisting of flapjacks, brownies and biscuits. Christmas is also a very important event on the Foxcombe Bakehouse calendar with various Christmas cakes, mince pies and festive shortbread, as well as the Gluten Free Christmas cakes. Delivery throughout the South West and beyond! For further information contadt Foxcombe Bakehouse, Tel: 01837 861802, email info@foxcombebakehouse.co.uk or see us on Stand F40.
lovers across the south west. The brewery is already well known for its main brands ‘Speak Easy’ and ‘Cut Loose’, both of which exemplify its interesting, elegant and balanced beers. A professional outfit with over 10 years brewing experience, Powderkeg produces premium products for those that want to offer the very best local produce, and with its beers available in keg, cask and bottle, it has something for every forward-thinking venue of any size and set-up. Here at Source Expo for the first time, this is your ideal opportunity to join Powderkeg’s beer revolution. See us on Stand NC10 or alternatively call 01395 488181 or visit www.powderkeg.co.uk
The Source Trade Show Preview Total Produce TOTAL PRODUCE has become one of the UK's largest and most accomplished fresh produce providers, with an extensive network of depot operations throughout the UK, reaching from Cornwall to Edinburgh. Total Produce sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic.
Dartmoor Brewery
SITUATED IN Princetown in the heart of the Dartmoor National Park and surrounded by breath-taking countryside being 1465ft above sea level makes Dartmoor Brewery the highest brewery in the British Isles. The brewery was started in 1994 and soon
Barton Reed & Co BARTON REED & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds. From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty. Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years
outgrew its original home so in 2006 the brewery moved to its current location occupying the site of the old Princetown railway station .It is from here that the brewery continues to brew its flagship beer Jail Ale and portfolio brands and we have exciting expansion plans for the brewery and its brands over the next couple of years. We love brewing great beer here in the heart of Dartmoor and throughout the brewery there lies a passion and pride in every beer we brew. For further information visit us on Stand A4 or call us on 01822 890789. Visit the website at www.dartmoorbrewery.co.uk we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations. Severn reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help. Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand B32 at The Source Trade Show.
We are dedicating to using the best fruit possible and traditional techniques to produce a unique selection of drinks. The vineyard is open all year round and from April to September
we offer vineyard tours and tastings which provide a fascinating insight into the activities of a working vineyard and orchard. We supply all our Polgoon products to a range of restaurants, delis, pubs and farm shops, along with a lot more throughout the South West and the UK. If you are interested in stocking any of our wines, ciders or juices we’d love to hear from you! Please contact www.polgoon.com or call on 01736 333946 or visit us on Stand F26.
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Wholesale Fruit & Vegetable Importers
Serving the retail, wholesale and food service sectors, Total Produce UK is a complete fresh produce solution provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples. Continually striving to offer the highest quality fresh produce along with the best possible service, Total Produce offers national distribution through our fleet of 200 temperature controlled vehicles. Through our unrivalled infrastructure of depots nationwide, we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Total Produce's extensive supply base. A strong, vibrant and accomplished business, Total Produce UK is part of the worldwide Total Produce group. Please visit us on stand B3.
Polgoon - Artisan Wines, Ciders and Juices from Cornwall
POLGOON IS a family run vineyard and orchard in Penzance, Cornwall. We produce a range of Cornish, artisan wines, ciders and juices. We produced our first wine in 2006 which won the best rose in the UK that year and we have continued with similar success ever since.
January 2017
Unit 8 A/B International House. Heathfield Industrial Estate, Newton Abbot, Devon, TQ12 6RY
Suppliers of quality fruit & vegetables to the wholesale, retail and catering trade throughout Devon & Cornwall. DAILY DELIVERIES LARGEST RANGE OF EXOTIC FRUITS IN THE SOUTHWEST 24 HOUR ANSWERPHONE SERVICE QUALITY PRODUCE ON THE MOVE WHEN YOU NEED IT, WHERE YOU NEED IT!
Visit us at www.yossifoods.com See Us on Stand E37
Telephone: (01626) 832 848 Fax: (01626) 834 452 Website: www.totalproducelocal.co.uk SEE US ON STAND B3
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Caterer, Licensee & Hotelier
The Source Trade Show Preview
January 2017
HS French Flint Ltd
HS FRENCH Flint Ltd have been increasing the size of our range as well as the size of our showroom! Lots of exciting additions to our stock range, quite a lot originating from U.S.A., with an extensive Growler range, new models of Round Mason Jars, and American Ketchup bottles. We also work closely with Prize-winning Artisan producers such as Bims Kitchen of North Wales and key manufacturers such
as Viscose Closures, whose tamper-evident neck seals we now stock in many sizes. We are exhibiting on Stand G43 at THE SOURCE TRADE SHOW, if not visiting take a look on our website www.FrenchFlint.com or come and see us in our new showroom at The Gallery, Springalls Wharf, Bermondsey Wall West, London SE16 4TH – this is close to Tower Bridge, and a short walk from London Bridge & Bermondsey stations. Also close to bus routes and to where we were previously located, but OUTSIDE the Congestion Charging Zone. We also have a showroom at our warehouse complex in North Lincolnshire. Call us on 020 7407 3200 or visit us on Stand G43 for more information.
Moor Coffee – Not Just a Coffee Company WE ARE a well established, family-run coffee company based near Dartmoor in Devon.
Traditional Devon Cider Produced in the heart of the West Country
Cash Registers / Epos
Touch Screen • Stock Control Scanning Kitchen print systems • Hand held terminals Loyalty systems Dont buy from someone miles away until you've talked to us! ( Stand C2 )
0800 181694
www.cashregisters-devon.com
01837 83560 www.winkleighcider.co.uk
See us on Stand D58 Source Expo, Westpoint Exhibition Centre, Exeter 8th & 9th February 2017
See us on Stand E38
Tel: 01179 576252 www.chillialchemist.co.uk • themaster@chillialchemist.co.uk
Specialising in commercial coffee machines & accessories, brewing equipment and machine repairs Running our own range of Coffee Beans which is growing in reputation From initial contact we offer you the personal touch, tailored to your needs, to suit your exact budget and service
The Chilli Alchemist
THE CHILLI Alchemist is dedicated to the divine fiery fruits found around the world. Each potion and elixir has been crafted to fuse the versatile chilli with flavours & ingredients that may not always be considered by many but ignite the taste buds & bring pleasure to many. Unlike many sauces available in the UK, many of our sauces are sugar free or low sugar. We only use two types of fruit in our range (chillies and tomatoes) and we always use fresh ingredi-
Devon Distillery
CREATING A micro distillery to produce the UK’s very first grape marc spirit started in early 2013. Devon Distillery moved into a redundant barn on a farmstead in South Devon. DAPPA is distilled by hand in Devon, using an authentic Italian copper still. Only carefully selected grape skins from English vineyards are used to make DAPPA, the first spirit of its kind to be made in the UK.
requirements. Our professional engineering team will install on site, provide all necessary operative training and follow up support As service partners for Jura we provide front line support and servicing. We look forward to meeting you at stand H27 Contact us now on 01409 231166 Or visit our web site www.moorcoffee.co.uk Why look elsewhere - Moor Coffee your one stop shop
ents where available. The Chilli Alchemist is a keen grower and many of the chillies in The Chilli Alchemist’s sauces are grown in the South West of England. With taste buds that have experienced some of the most extreme flavours on this earth, staff at The Chilli Alchemist do not shy away from tasting chilli. As for the method behind the sauces, The Chilli Alchemist takes hygiene and safety very seriously. The sauces have been independently, microbiologically tested by a UKAS accredited laboratory in order to determine their safety, opened & unopened shelf life and provide peace of mind. Furthermore, The Chilli Alchemist has been consistently awarded the top Food Hygiene Rating of 5 by the Food Standards Authority and is regulated by Trading Standards and Weights & Measures. Please visit us on stand D58 for further information. The 2013 blend uses primarily Pinot Noir and Rondo grape skins. DAPPA has clean, crisp and grassy flavours, with hints of berries and earthy tones. A young flavour that still presents complexity. DAPPA is ideally drunk as a digestif, often with espresso. Dark chocolate compliments the earthy and berry flavours in DAPPA. Visit us on Stand F38 or call 01803 812509. More details are available at www.devondistillery.com
Great Hospitality Show 2017 Preview
January 2017
Caterer, Licensee & Hotelier
Great Hospitality Show 2017 THE UK’S largest exhibition for foodservice and hospitality returns this month with a brand new name and a remit of celebrating greatness in our industry. Welcome to the Great Hospitality Show (NEC Birmingham, 23rd – 25th January 2017). This time around, the show is strengthened by a team of dedicated Ambassadors, representing the many facets of the industry-at-large. Newly announced is Sally Beck, GM of London’s Lancaster Hotel and a passionate champion of young talent in the industry. She joins highly respected chef and champion of kitchen skills Cyrus Todiwala OBE; Michelin-starred 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. The Business Mentor Programme Bookings are now open for the Great Hospitality Show’s highly successful business mentor programme which returns this month to help show visitors with a host of challenges. With the UK in a period of economic uncertainty, there has never been a more vital time to seek independent advice and inspiration as 2017 begins. The show has hand-selected some of the most respected names in the industry – its largest and most varied pool of experts ever – to offer visitors completely FREE, bookable face-to-face business surgeries. With a limited amount of spaces available, those looking to book a 20-minute consultation should visit: www.hospitalityshow.co.uk/visiting/businessmentors today. Sessions from 2.30pm onwards are only bookable on the day of the show. Hot topics up for discussion include: design and branding, menu development, PR and marketing, staff motivation, revenue management, technology, kitchen management, legal, skills and development, art con-
sultancy, menu compliance, photography, apprenticeship levy and training, web development and SEO, and chef recruitment and development. Each day will see a new set of faces on-hand to help. 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. Just some of the highlights include: holder of two Michelinstars, Tom Aikens, who will be joined by founder of the World Gourmet Society, Matthias Tesi Baur, to discuss what it takes to reach the very pinnacle of the profession. The Brexit effect and skills shortage will also be up for debate with Great Hospitality Show Ambassador, Cyrus Todiwala, MBE, leading a panel of industry experts including, People 1st Executive Director, Martin-Christian Kent and Chief Executive of the Institute of Hospitality, Peter Ducker. Exciting new elements will join old favourites in creating a serious buzz on the show floor. The one and only Salon Culinaire 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. La Parade des Chefs, the fine dining restaurant serving up a gourmet 3-course menu to show visitors, returns to the Great Hospitality Show this January and is now taking reservations. Teams from City College Norwich, Westminster Kingsway College and University College Birmingham will each take to The Bonnet Kitchen supplied by Hobart and supported by Foster Refrigerator for one day of the exhibition, hoping to impress the judges with their exclusive menus. Visitors can pre-register for the Great Hospitality Show 2017 now by following the link: www.hospitalityshow.co.uk/register
New DishTemp Commercial Dishwasher Thermometer
THE NEW DishTemp thermometer from ETI Ltd is designed to sit inside a commercial dishwasher simulating a plate and accurately recording the maximum surface temperature during the wash cycle. Designed for everyday commercial use the unit incorporates a durable water-tight seal rated to IP66. Featuring just one on/off push button the DishTemp is easy to use, and the clear LCD display indicates the current and maximum temperatures over the range of 0 to 90 °C with a resolution of 0.1 °C/°F and an accuracy of ±0.5 °C.
Supplied with a traceable certificate of calibration at one temperature point (71°C), the DishTemp allows users to comply with current UK guidelines and US FDA food code requirements for monitoring the wash cycle in commercial dishwashers. Using the DishTemp eliminates the need for costly and inaccurate test strips or stem thermometers that don’t stay in place during the wash cycle and often don’t record the temperature at the plate surface. The DishTemp thermometer (order code 810-280) is competitively priced at £25 each (exclusive of VAT and carriage), available direct from www.etiltd.com or Tel 01903 202151.
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Great Hospitality Show 2017 Preview
January 2017
Maitre’D by Posera MAITRE’D BY POSERA is a leading provider of hospitality EPOS systems and services. Since 1999, Maitre’D has become synonymous with excellence with more than 20,000 customers worldwide and 3,000 installations in restaurants, bars, pubs and hotels across the UK. Posera’s international team of professionals, including their trained and certified resellers, handles the setup, installation and support of the Maitre’D software. The Posera Installation team will program the menus, install the hardware, set schedules
and configure 3rd party software integration in coordination with clients to minimise interrupting the work flow of a business. The Posera Training team will guide the client and restaurant staff through front of house operations and managing the back office administrative duties. After training and installation, Posera Support will continue to service and support clients with a local and international help desk. The Maitre’D solution offers highly developed and fully integrated applications that can be personalised to suit specific restaurant management needs, whether it’s for an individually owned restaurant or an international franchise. This innovative tool will provide invaluable data when it comes to making crucial business decisions. Posera understands that to remain a leader in the hospitality industry, continuous high quality support must be provided to customers along with state-of-the-art reliable software. For further details see the advert on this page.
LRS Table Tracker and M&S PLC
LONG RANGE Systems is known for its paging systems but when Marks & Spencer PLC called us 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 who agreed to trial Table Tracker to see whether the solution could be a success in the M&S café environment. Two M&S sites were chosen for the trials which lasted approximately 6 weeks. The results were spectacular and offered M&S an in-depth insight to their business in a way that was inconceivable before Table Tracker was installed. 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 ineffective. 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 comprises of a screen, table trackers, a starter unit and clearing unit. Under table tags that need no servicing complete the solution. As the M&S trial proceeded it was clear that the benefits of the Table Tracker for M&S would change their understanding of their café operation and allow M&S to offer increased customer service while benefitting from improved efficiencies. Lastly, Table Tracker data collected by M&S gave them the tools to have insights to their café operations that could not be achieved any other way. Service levels increased so dramatically that M&S rolled out Table Tracker to the rest of the United Kingdom. Table Tracker has been used successfully in M&S cafés since October 2013 and David Condliffe, Group Hospitality Project Manager is happy with the longterm benefits from using the LRS Table Tracker system. Contact Long Range Systems UK Ltd, Tel: 01782 537000 Fax: 01782 544810 or visit www.table-tracker.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Great Hospitality Show 2017 Preview
January 2017
Caterer, Licensee & Hotelier
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LPGas Barbecues from Cinders Barbecues LPGAS BARBECUES from Cinders Barbecues Ltd are popular with widely varied catering operations, from market traders to five star hotels and everything in-between. See them pre-season at The Great Hospitality Show 2017, NEC Birmingham January 23-25. Pub 17 at Olympia, London, February 7-8 and ScotHot, SECC Glasgow, March 15-16. This British made equipment will deploy and cook in less than ten minutes, leaving little excuse not to boost profits with an outdoor presentation whenever possible. Over a thousand burgers at a large event
is well within capacity for the best selling TG160 model, yet the unique design of grilling surface will easily support delicate items like fish or fruit. Investment is minimal and return on capital can be measured in hours, rather than years. Profits can be extended by the welcoming glow of economical outdoor heating. CINDERS add to the versatility of their barbecues with the launch of the new infrared Quartz patio heaters, with unique retro-industrial styling and a very high weatherproof IP rating. CINDERS heating can be permanently fixed, whilst sturdy tripod options offer set up times of less than five minutes, and both the tripod heaters and barbecues save on storage through clever design. See the advert on this page for details.
Learn How to Save Laundry Costs at Great Hospitality Show GIRBAU UK is offering visitors to Stand 544 at the Great Hospitality Show a free laundry audit to identify exactly what savings can be achieved by installing an on-premise towel laundry. Girbau laundry consultants take data on your current wash weights and loads per day and provide a detailed financial breakdown comparing outsourced costs with savings achievable in-house. Typical ROI is within 12-18 months, including additional utility and labour costs, with expected savings between 25% and 45% while improving quality. Product highlights on display at the show will be the ED Ecodryer range of energy efficient dryers, believed to be the most energy effi-
cient commercial dryers on the market, and the Girbau HS 6 Series range of washers, which are Water Technology List approved. Hotel businesses purchasing new Girbau HS 6 Series washers can benefit from 100% tax relief under the Government’s Enhanced Capital Allowance Scheme. Laundry consultants on the stand include Stephen Hodgkins and Debbie Jones. Girbau works with leading hoteliers globally and in the UK including: Hilton Worldwide, QHotels Group, Nirvana Spa, St Martins Lane Hotel, Britannia Norbreck Hotel, Savoy Hotel, Ritz Hotel, Berkeley Hotel and many more. Tel: 01462 427780 Web: www.girbau.co.uk Email: sales@girbau.co.uk See the advert on page 19 for details.
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.
Product Portfolio
‘ENVY ’ Premium Spirit and a Great Price with the Simplest of Bar Call ®
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 registration.
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. Trade direct www.nv-spirits.com or add to your next Cellar Trends order.
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
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.
advantages of providing customers with: speed of service, better 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 7. 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 10.
Maidaid Icemakers - The Difference is Clear
THIS SUPERB range of automatic ice makers provides various size ice cubes or flakes of extremely high quality.
shoulders above the rest is their capacity to create the optimum quality of ice when housed in ambient temperature surroundings usually around 21°c. This is how machines spend their working life, so that is how we test them, unlike other makes that use unrealistically lower test temperatures of around 10°c. Through ongoing technological innovation, Maidaid icemakers are energy saving with quick recovery times. Reader enquiries - Tel: 0845 130 8070 or www.maidaid.co.uk
The Maidaid range caters for everyone, from small businesses in need of an attractive, compact model for a small space, through to businesses with large scale demands. Restaurants, hotels, bars, fish markets and supermarkets, hospitals and laboratories – Maidaid has the perfect product for every application. What places Maidaid ice machines head and
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.
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.
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January 2017
Design and Refit
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
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
The New Vintage LED Filament Lamp Range, by Lightique
THE NEW Vintage LED filament lamp range, by Lightique is an innovative range of filament-style retrofit LED lamps. This range neatly combines a classic vintage look with state-of-the-art LED filament technology, to offer an entirely new proposition to architects, interior designers; energy managers and residential users alike. Designed to provide a timeless vintage feel, this latest range from Lightique includes a widest selection of popular, designer and niche lamp shapes currently available. These include: globes (G80 and G125) squirrel cages (ST64), long tubes, valves and candles lamps, all with a multitude of filament designs and gold external finish. These fully dimmable, Ultra-warm white (2200K) vintage-style laps can be used to
create the enjoyable ambiance; designed luminosity; and nostalgic chic previously only the territory of energy-hungry incandescent lighting. Smooth and stable 0-100% is now possible with a range of Compatible or Recommended dimmers. The Vintage LED filament range is designed to invoke nuances of Victorian nostalgia, whilst offering the reliability and energy saving potential of the very best in LED filament technology. Lamp efficacies of 100-130lm/W and 30,000 hours lifetime are possible thanks to proprietary drive electronics; patented sapphire substrate LED technology; and thermally enhanced inert gas mix. All of which add up to a market-leading product with a lifetime of up to 10 times that of a traditional incandescent lamp. To see many light fittings that compliment these new filament LED lamps then check out our new website WWW.Lightique.com
The Securicot Baby Listening System ®
DECTEL LTD., a Bristol based telecoms engineering company for over 25 years, is launching its new product, Securicot® Baby Listening System, to the hotel industry. The project to develop the System was inspired by Paul Sadler, General Manager at Calcot Manor, as the hotel needed to replace an obsolete system installed many years ago. Dectel Ltd. manufactures and installs Securicot® and has two systems working very satisfactorily for over a year at Calcot Manor and LFH’s Fowey Hall. The market for Securicot® is hotels wishing to increase their revenue by being able to attract families by offering a safe reliable Baby Monitoring system for their guest
rooms, enabling the parents to make more use of the hotel’s chargeable services. For reliability the Guest Room Units are directly connected to the Control Station located in the Reception Back Office. Here each Room Unit is permanently being monitored but the enabling of the microphone is under the guest’s control. The complete system can be supplied and installed with a cost of around only 15p per room (cost amortised over 5 years). Dectel Ltd., 105 Horse Street, Chipping Sodbury, BRISTOL BS37 6DE Tel: 01454 883300. Email: sales@securicot.com Website: www.securicot.com
The new Vintage LED filament lamp range, by Lightique is an innovative range of filament-style retrofit LED lamps. This range neatly combines a classic vintage look with state-of-the-art LED filament technology, to offer an entirely new proposition to architects, interior designers; energy managers and residential users alike. Designed to provide a timeless vintage feel, this latest range from Lightique includes a widest selection of popular, designer and niche lamp shapes currently available. These fully dimmable, Ultra-warm white (2200K) vintage-style laps can be used to create the enjoyable ambiance; designed luminosity; and nostalgic chic previously only the territory of energy-hungry incandescent lighting. The Vintage LED filament range is designed to invoke nuances of Victorian nostalgia, whilst offering the reliability and energy saving potential of the very best in LED filament technology. To see many light fittings that compliment these new filament LED lamps then check out our new website
www.Lightique.com
See us at the January Furniture Show Hall 4, Stand A40 NEC, 22 - 25 January
Design and Refit Contract Furniture Group
and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.
CONTRACT FURNITURE Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices. We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a unique source
All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics. For further information, call 0115 965 9030, visit www.diningchairsuk.com or email info@diningchairsuk.com
January 2017
Caterer, Licensee & Hotelier
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Europa Furnishings - We Pride Ourselves On Our Ability To Turn Whatever You Can Imagine Into Reality… 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, interior designers, archi-
tects, manufacturers of leisure furniture and domestic clients. We have particularly built a fine reputation for top-quality 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
SBI offer you a range of patio roofs that have high grade aluminium frames powder coated in any colour with a choice of clear, opal polycarbonate or glass roofs. They can be designed as ‘lean to’ structures or completely free standing, providing your customers with welcome cover from the elements. Patio roofs enable your customers to continue with their party whatever the weather. Unlike a conventional awning that can be blown around when windy the Verandas have a fixed rigid roof, allowing your customers to use your outdoor space in any weather conditions. Some of the advantages of owning a Veranda are increased covers all year round, keeping your terrace free from rain, snow and ice. If you have a problem with heat and glare from the sun you can have light defusing glazing options that will reduce glare and heat providing your customers with a more comfortable alfresco experience. When the sun goes in, your customers don’t have to, with a touch of a button you have instant heat and lighting that can be turned up or down to suit
your requirements. Your Veranda can shelter your customers from the rain and wind with the addition of horizontal and vertical screens. Verandas provide the perfect storage area for your expensive patio furniture and outdoor equipment. Unlike umbrellas and awnings that after one seasons use can start to look tired and worn. Your Veranda simply needs a quick wipe over with warm soapy water and it will look as good for many years to come. SBI Verandas are very versatile as you can extend them in the future to create larger covered areas. SBI can cover any width and projections up to 7 metres are possible, providing you with plenty of profitable space. SBI are able to provide you with all types of awnings, giant umbrellas, fixed and retractable canopies, screens, shutters, grilles, security bars and fly screens. SBI are the UK importer and supplier of the Veranda Lux Patio Roof and offer a full design and installation service throughout the South East and have a network of dealers that will be happy to serve you through out the UK. Call SBI for more information: Freephone 0800 0742 721 email sbi.install@btinternet.com or visit the website at www.shopblindslondon.co.uk or www.sbiproducts.co.uk
P CL lea s H re 1 e sp 96 qu on w ot di he e ng n
Want To Make The Most Of Your Patio, Terrace, Or Beer Garden All Year Round? CONTACT SBI Ltd the specialist veranda, awning and umbrella company today and discover what great offers they have.
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Caterer, Licensee & Hotelier
January 2017
Design and Refit
Sealy - The World’s No.1 Bed Brand
SEALY HAS collaborated with some of the largest hospitality chains and leading hotel groups in the UK. From Center Parcs to the Malmasion and the Savoy, Sealy have acquired numerous years of experience in delivering large quantities of beds and mattresses on time and within budget. The World’s No.1 Bed Brand upholds a level of excellence by delivering an extensive range of beds and mattresses that are engineered around a simple premise: that quality of sleep is every bit as important as quantity of sleep. Through the intertwinement of the most advanced technological developments and state-of-the-art design, Sealy
lead the way in product innovation. Luxury hotel company, the Langham Hospitality Group, have recently partnered with Sealy to deliver sleep solutions within its infamous hotel in West London. Known for delivering the highest standard in customer care and satisfaction across the world, the Langham Hospitality Group has chosen Sealy as its preferred supplier to maintain and extend its global reputation. Sealy are delivering an order of around 350 renowned Palatial Crest beds to the hotel in the UK, with the aim of sustaining the company’s promise of luxury, quality and world class service. Contact Sealy Contracts DepartmentTel – 016973 24417 E-mail – contracts@sealy.co.uk Website – www.contract.sealy.co.uk
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
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:
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• 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
Design and Refit
January 2017
Caterer, Licensee & Hotelier
Are Your Table & Chair Legs Damaging And Scratching Your Floor? Then Read On For A Solution ... Our wholesale department here at rubberferrules.co.uk is in a position to supply replacement ferrules (also known as end caps or stoppers) to the catering and hospitality trade. Found at the bottom of table and chair legs, ferrules can be made of plastic or rubber, in various colours, and can be round, square or rectangular. These ferrules not only serve a cosmetic purpose, but also
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 years from its offices in USA, Germany
a very practical one - to protect your valuable floors from damage! We hold in excess of half a million ferrules in stock at any given time, and are therefore able to offer same day dispatch from our modern facilities in Harlow, Essex. We offer a no quibbles return policy, there is no minimum order quantity and free samples are available. Deadline fast approaching? We can offer next day A.M delivery or even same day delivery - please call us on 01279 626900 and we will be happy to assist or take your order. 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
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.
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 ÂŁ60 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 13 or visit www.burstcatch.co.uk
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Caterer, Licensee & Hotelier
January 2017
Design and Refit
Capricorn Contract Furnishings CAPRICORN CONTRACT FURNISHINGS are now firmly established as one of the country’s largest stockist and supplier of quality contract furniture to cafes, bars, bistro's, restaurants, pubs, clubs and hotels. Capricorn 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
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.
Temporary Catering Facilities During Refurbishment MOBILE KITCHENS Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment. We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen and
restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. For further information or to arrange a site visit, please email: sales@mobilekitchensltd.co.uk, call us on 0845 812 0800, or visit our website: www.mk-hire.co.uk
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. • Bar fitting (our specialist service) • Fixed seating • Bespoke joinery interiors • Joinery manufacturers • Bathrooms, kitchens and bedrooms • Purpose-made interiors • Design services available • Cabinet makers • Domestic, school and commercial properties • Shop fitting For further details Tel: 0115-961-7019 (Office) or visit www.kreativjoinery.co.uk
Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.
We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.
For further information or to arrange a site visit, please email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk
Design and Refit
January 2017
Caterer, Licensee & Hotelier
Forecast - High Pressure and Sunny AT THE BEGINNING of the new year Bridgford interiors Business development director Alan Palmer discusses how the specialist interior fit-out company has fared over the past 12 months: Despite fears over the referendum vote and the resulting Brexit, high profile retail administrations and the unpredictable weather patterns experienced in recent months, Bridgford interiors has continued to make hay whilst the sun shines. working within the retail, leisure and hospitality sectors across the UK for 23 different clients, the company has seen a further period of continued growth which is forecast to be sustained into 2017. To ensure that a client’s specific delivery criteria are achieved time after time, Bridgford interiors invest in experienced sub-contractors to provide quality, and in return it provides assurance of payment and the nurturing of long term relationships. due to the fast paced nature of the work Bridgford undertakes, it does not have the opportunity to use newcomers, which in turn may have an effect on the programme, quality and health & safety. “One of our key strengths is consistency, working repeatedly with the same customer builds relationships and in turn produces efficiencies,” says Business development director Alan palmer. “some relationships span back to 1999 and overall around 85 per cent of our business is through retained clients. this is a cornerstone to our success,” Palmer explains. In securing the right project teams, Bridgford has an enviable reputation for providing a safe working environment, a forecast of future workload and a collaborative approach. Bridgford’s client list is impressive and covers a multitude of sectors, increasingly however palmer states that they are being asked to sign confidentiality agreements with clients in this competitive market place and consequently the integrity of the business restricts them from portraying
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
many other completed innovative schemes. For each one of its clients, whether technology, fashion or food based one thing runs across all schemes, and that is the desire to create a memorable experience, one that entices the customer back not just once, but time and again and creates a brand advocate. Whilst they say bigger is better it is also true that good things come in small packages. Bridgford continues to target sales growth, but in a manner that is controlled and can be delivered without any compromise to current relationships and project allocation. “Communication, trust, relationships, delivery, value, partner, flexible, teamwork, experience, control, resilient, competent, passionate, these are all part of our everyday vocabulary. we do the best we can at every stage of a project in the interest of client satisfaction,” explains Palmer. With increased workload comes increased resource requirements across all departments, and there has been a number of appointments over the year to enhance the business. notably, Bridgford interiors has added Karl Brown as she manager to strengthen its team and to review and enhance the company’s policies to ensure that it stays fit, healthy and accident free in the future. Whether it is adding new space, refitting existing space or simply enhancing various components, Bridgford interiors are passionate and enjoy what it does. “Our greatest challenges continue to be those of continuing design development to ensure that the end product meets the customer expectations and also with the decreasing availability of new property stock - the requirement for ever increasing structural / enabling works to ensure the scheme will fit the footprint,” Palmer explains. “A satisfied customer is the best business strategy of all. if we can do what we do better, and do more of what we do, we will be on the right track,” concludes Palmer. 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
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Caterer, Licensee & Hotelier
Property and Professional
January 2017
NR CANTERBURY
• Real ale freehouse
• Large trade garden
• Trade garden
• 100+ covers
• 3 bedrooms
£465,000 FREEHOLD
£380,000 FREEHOLD
BRIGHTON KEMP TOWN
CHALLOCK • Busy food pub
• Open plan bar
• 120-cover restaurant
• New private lease
• 50-cover function room
• Basement cellarage
• Trade gardens & car park
• Rear trade patio
• No accommodation £90,000 FREE OF TIE LEASE
• 3 bedrooms £139,995 LEASEHOLD
HASTINGS
HOVE
• Retirement Sale
• Bar Bistro
• Trade patio
• Catering kitchen
• Function room
• Open plan bar
• Pavement Licence
• 100% wet trade
• 3 bedrooms
• 3 bedrooms
£90,000 LEASEHOLD
£49,500 FREE OF TIE LEASE
NR PETERSFIELD
NR HAYWARDS HEATH
• Food led country pub
• Village pub
• Harvey’s tenancy
• Garden & car park
• Trade garden • 3 bedrooms
TENTERDEN 01580 766522
KEEPING TRACK of any up-front investments in property, efficiency or product development initiatives can help hospitality and leisure businesses to drive value and manage cash flow positively. In a surprising number of cases, such investments could qualify for R&D tax relief or form the basis of a capital allowances claim.
• Smoking solution
• 3 bedrooms
MIN CAPITAL REQUIRED £40,000
by Dave Gosling, Menzies LLP
• 2 bar areas
• Car Park
• Car park
Keeping Track Of Investments Can Drive Business Value
PORTSLADE
• Bar and restaurant
• Potential 5 letting rooms
• Manager’s bedsit
• Free of Tie MIN CAPITAL REQUIRED £20,000
BRIGHTON 01273 565621
In a sector that is required to respond quickly to changing customer preferences and fierce market competition, it is important to stay one step ahead by investing in new service offerings, refurbishments and sales and marketing activities on a regular basis. Crucially however, some business owners are not making the most of their investments, and are failing to claim back significant sums in the form of tax reliefs and capital allowances. In an industry where evolution is crucial, business leaders must be sure to analyse and execute claims promptly and efficiently in order to free up funds for future investment. The R&D tax credit scheme was launched by the Government in 2000 to incentivise businesses investing in innovation. Under the scheme, profit-making SMEs can recoup up to 46p of every £1 invested in qualifying activities and even those that make a loss can claim a tax refund of up to a third of the money they invest. While claims are on the rise, many businesses are still missing out on R&D tax relief because they simply don’t believe that the investments they are making would qualify for the scheme. Tellingly, hospitality and leisure businesses are among those least likely to claim R&D tax credits. HMRC data reveals that less than 1% of claims for R&D tax relief received in 2014/2015 were submitted by ‘accommodation and food’ businesses. There are a number of different types of investment that may qualify for the scheme. These include investment in new products or processes, the creation of websites and software for internal or external use, data management and analysis, sustainability efforts and carrying out work on listed buildings. Some of the more intriguing R&D claims submitted by hospitality and leisure companies include a restaurant
www.pubsales.co.uk
ANDREW GREENWOOD BUSINESS TRANSFER AGENT
www.andrewgreenwood.com
romsey (01794) 522228
17TH CENTURY LEASEHOLD PUBLIC HOUSE, AMIDST RESI OUTSKIRTS, COASTAL RESORT OF SWANAGE, DORSET. Character Grade II Listed Bldg circa 1610, built of local stone with stone clad roof & thatched roof cellar. Enjoying regular local trade with summer seasonal boost. Central main bar has flagstone floor & wood panelled servery. Adjoining games area with pool table. Snug area seats 12 & dining room seats 20. Galley style kitchen. Lawned trade garden with 12 picnic tables & rear car park. Cottage style 2 dble bed accom. Gas CH. Open eves only except Sat & Sun. Accts record T/O of £224,631 (ex VAT) – mostly wet. GP £101,472 (45%). Tied lease from Punch Taverns for a term of 10 years from Aug 2012 at current rental of £20,900 p.a.x. - £39,500 + S.A.V. (Ref. F.3682) RESTAURANT, BAR & COFFEE SHOP, WITH PROFITABLE ICE CREAM & SANDWICH TAKE AWAY TRADE, PRIZED POSN OVERLOOKING THE QUAY, IN AFFLUENT SOLENT SAILING MECCA, HAMPSHIRE. Occupying prom. corner site amidst Conservation Area. Grnd flr bar & coffee shop seats 30 with adjoining sandwich bar & ice cream take away. Grnd flr dining area seats 20 & 3 first flr dining rms seat 40. Comprehensively equipped catering kitchen & walled trade garden with covered seating for 33 plus 9 picnic tables. Staff run. Offering Mediterranean style of cuisine. Ave T/O £10,000 pw (summer) & £5,000 pw (winter). Leasehold at current rental of £30,000 p.a.x. – new 10 yr lease avail. (not verified). - £175,000 + S.A.V. (Ref. C.3678) LIC. RESTAURANT WITH 3 BED MAISONETTE, SOUGHT AFTER POSN AMIDST PROFESSIONAL AREA, THRIVING TOWN CENTRE, BETWEEN SOUTHAMPTON & PORTSMOUTH. Character Grad II Listed Bldg amidst conservation area. Run on chef/patron basis. Same hands 14 yrs. Retirement sale. Tastefully decorated, air con restaurant – seats 36/44 covers with adj. Cocktail Bar & open plan kitchen. 3 bed maisonette above & rear yard. T/O £5,000 pw. Accts. record T/O £198,507 (ex VAT). GP £142,509 (72%). Open 5½ days. – EITHER £770,000 + S.A.V. F’HOLD, OR, with a new 15 yr lease at £25,000 p.a.x. - £120,000 + S.A.V. (Ref. C.3668) LICENSED BISTRO, AMIDST MAIN ROAD PARADE, CLOSE TO RAILWAY STATION, IN CENTRE OF NEW FOREST VILLAGE. Run on a chef/patron basis. Tastefully decorated. 10 tables seat 36. Catering kitchen. 2 first flr store rms. Yard & lge gge/store. Retirement sale – same hands 10 yrs. Open 5 days. T/O £1,500/£2,000 pw. Recorded T/O £67,520 (ex VAT). GP 59%. 10 yr lease from Feb 2009 at £8,400 p.a.x. New lease avail. - £45,000 ONO + S.A.V. (Ref. C.3662)
that used a 3D printer to make bakery and other food products and a hotel that invested in glass structures that help to conserve energy on a golf course by adapting existing technologies to turn grass clippings into energy. When businesses are considering ways to make the most of their investments, it can be helpful to ask ‘what problems have been overcome?’ Approaching the subject in this way can often uncover opportunities to claim R&D tax credits that they may not have been thought of previously. The timing of claims is also important, as claims can only be made for activity dating back two accounting periods. For this reason, a full assessment of the company’s investments and other activities should be carried out at an early stage and tracking processes should be put in place to help monitor R&D spend on an on-going basis. In the case of capital allowances, it may be possible to submit a claim to recover costs associated with building or refurbishment projects. Depending on the use of specific materials or equipment, it may also be possible to increase the value of such claims and reduce the company’s corporation tax liability further. The majority of claims for capital allowances attract tax relief of either 18% or 8% on the expenditure incurred, however businesses should also consider and maximise first-year allowances. In addition, where a business has invested in plant and machinery that is energy-efficient or otherwise benefits the environment, it may also be possible to claim ‘enhanced capital allowances’, which are also calculated based on 100% of the capital investment. Any investment decision should be undertaken following an extensive evaluation of costs, business outputs and the projected return on investment. Care should be taken to utilise R&D tax relief and capital allowances to their full potential, freeing up extra resources for growth and new business development. Driving the business forward in this way will allow firms to streamline processes and access new products and services to gain an edge over the competition and maximise revenues. Dave Gosling is partner and head of the hospitality and leisure sector at accountancy firm Menzies LLP The firm has authored a whitepaper which outlines the key considerations and steps businesses should undertake to unlock R&D tax reliefs and capital allowances, see the full report here. https://www.menzies.co.uk/boost-business-bottom-line/
The Hampton Hotel, Llandrindod Wells, on the Market A FREEHOLD Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :- The Hampton Hotel, Temple St, Llandrindod Wells, Powys This substantial and prominently located Freehold Inn and Hotel is situated in the heart of Llandrindod Wells, Powys. The historic and popular town of Llandrindod Wells is situated on the A483 and is the home of Powys County Council. The area is renowned for its outdoor activities including mountain biking, horse riding, rambling and fishing,
making it a truly all year round destination. This extensive property has 28 En-Suite Letting Bedrooms, Lounge Bar (circa 30), Public Bar (circa 40), Restaurant/Function Room (circa 100) and Reception Area. To complete the property is a Patio Terrace (circa 30), 2 Bedroom Living Accommodation, Car Park and Commercial Catering Kitchen. Asking Price £450,000. Freehold. Turnover £400,000 (inc vat). Trade Split 50% Accommodation & 50% Wet. Contact the sales agent, Guy Simmonds, on 01332 865112.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
THE WEST COUNTRY SPECIALISTS LA PETITE MAISON TOPSHAM, DEVON
SQUID INK LOOE, CORNWALL
TOWN HOUSE B&B EXETER, DEVON
MARTHA’S COFFEE HOUSE MORETON-IN-MARSH, GLOS
THE CRANFORD INN TORRINGTON, DEVON
DELI ON THE STRAND EXMOUTH, DEVON
SOLD FREEHOLD
SOLD LEASEHOLD
SOLD FREEHOLD
SOLD LEASEHOLD
SOLD LEASEHOLD
SOLD LEASEHOLD
THE BANK HOUSE RESTAURANT CHARMOUTH, DORSET
PIZZA PROVENCALE CLIFTON, BRISTOL
THE FOREST INN HEXWORTHY, DEVON
TREWITHEN RESTAURANT LOSTWITHIEL, CORNWALL
SOLD FREEHOLD
SOLD LEASEHOLD
A FEW OF THE BUSINESSES SOLD BY US IN 2016. THINKING OF SELLING IN 2017? WE OFFER:• FREE VALUATIONS • NO SALE, NO FEE
• COMPETITIVE FEES • NO UPFRONT CHARGES
WE SELL PUBS, RESTAURANTS, HOTELS, GUEST HOUSES, CAFES, TEA ROOMS AND OTHER CATERING ESTABLISHMENTS THROUGHOUT THE SOUTH WEST.
SOLD LEASEHOLD
SOLD LEASEHOLD
THE HIGHWAYMAN’S HAUNT CHUDLEIGH, DEVON
THE CLOCK TOWER FISH BAR EXETER, DEVON
THE HORSE & JOCKEY NR BATH, SOMERSET
THRIVE CAFE TOTNES, DEVON
THE FIVE BELLS NR EXETER, DEVON
THE BRIDGE GUEST HOUSE TIVERTON, DEVON
SOLD LEASEHOLD
SOLD LEASEHOLD
SOLD FREEHOLD
SOLD LEASEHOLD
SOLD LEASEHOLD
SOLD FREEHOLD
CONTACT STONESMITH NOW FOR A FREE VALUATION AND GET MOVING IN 2017
01392 201262 www.stonesmith.co.uk
Will your bank lend you enough, or are they going to want more security and higher interest rates? Do you recognise when you are in a hole and it’s time to stop digging? Call us now to talk through the problems, and let’s see if we can
find a way out for you. At Mark Liddle llp, we have a team of specialists who have helped save many business owners from ruin, many times. We know the hotel and catering industry inside out, and we are insolvency advisers, not Licenced Insolvency Practitioners – so we don’t have a legal duty to your creditors be they the bank, tax man or landlord. Of course we will look at the debts and help you sort out what needs to be done, but our focus is to help you, the owners and directors of the business, to find a sensible way out of trouble. So call us for a confidential chat – now! Reader enquiries - Tel: 01202 551193 or visit www.markliddle.com
The Hospitality Business Mentor from The Bowden Group DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses. Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include:
• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary positions. • Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him. Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk
Get Better Control Of The Purchasing Function Did you know that up to 70% of a company’s turnover is spent on purchases? How much do you spend and Is your purchasing still paper based. Or do you use spreadsheets to control purchasing- but who’s responsible for keeping them up to date and reminding people to do it? Then there is the issue of allocating purchases to the right departments, cost centres, and nominal codes – how good are staff at dealing with the ‘detail’?
What’s the answer? For many companies in the small to medium business category, a simple to use electronic Purchase Order system will provide the much improved controls required in today’s commercial world.
Will it save money? Inevitably it will, because the purchasing function can be linked to budget controls. Nobody can order goods or services above the amount of money available for a specific budget at any time. Overspending will be a thing of the past. With the ability to set up contract prices for goods and services by individual supplier (or generically), staff using the same supplier in different offices will have the benefit of commonality of ordering. This may lead to re-analysis of placed volumes that can achieve higher discounts.
CARD SPENDING has continued its upward trajectory throughout 2016. However, just as the cashless society has developed, so too have affiliated crimes. Financial fraud losses across payment cards, remote banking and cheques totalled £755 million in 2015 - an increase of 26 per cent compared to 2014 - and this is expected to rise again in the twelve months to the end of this year. The more recent rise of Contactless payments, combined with the decline in cash usage, serves to further demonstrate the necessity for robust security measures for card payments. Regulators have been proactive in combating this threat with the Payment Card Industry Data Security Standard, or PCI DSS. This is a set of globally agreed compliance standards for any retailer or service provider who processes, stores or transmits cardholder data. It provides a framework for minimising fraud and safeguarding customers' data. PCI DSS affects all outlets taking card payments irrespective of their size, so everyone has to treat card information with an equivalent level of care.
What are the key things to look for in a system? Firstly you should look for a system that is simple to use. Simplicity may belie a great deal of complexity. A cloud based system avoids the need to deploy software to users. It also negates the need for extensive in house server hardware, and support from the IT department. For many, there are major advantages in combining the supplier invoice process with the purchasing system. It means you control the whole purchasing cycle in one system, and just export approved invoices (and PO’s) as a CSV file or Excel spreadsheet which can be imported into an accounts system such as SAGE. A customisable report suite is also important. It provides essential breakdowns of both purchases and invoices for Finance. After these, the list can go on from multiple search options, customised approval workflows, to out of office functions. As you would expect we at Purchase Orders OnLine can provide the right solution which meets the standards outlined here. Systems start at just £75 for the lower function version. Why not visit our web site at www.purchaseordersonline.co.uk or call us free on 0800 840 3336 to reserve a free of charge remote system demonstration. See the advert on page 3 for details.
Caterer, Licensee & Hotelier
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Watch Out for Card Fraud
To advertise in the
Caterer, Licensee
&
Hotelier Telephone
01202 552333
However, retailers also need to take the initiative to protect themselves in other ways as an ever-increasing percentage of their revenue and spending relies on card payments. There are a number of ways to achieve this. Firstly, always be alert, conscientious and stick with best practice. Watch out to tell-tale signs that something isn’t right for example; awkward or unusual behaviour from staff or customers. Always validate the customer’s billing details and card security code via the terminal when taking customer not present (CNP) transactions. If your employees have a mobile card terminal available then Chip and PIN verification can be made wherever they are, providing greater security and peace of mind for all. Finally, if you offer online payments, it is best to enrol in the 3D Secure initiative offered by MasterCard and Visa. This can protect you from chargebacks where a cardholder claims that they didn’t authorise a payment. To find out more please call us on 0800 731 8921 or visit our website: www.globalpaymentsinc.co.uk Alternatively see the advert on page 4 for details.
6 Clarendon Place, King Street Maidstone, Kent www.porterssurveyors.com
01622 685261 sales@porterssurveyors.com
New Year Blues?
IT DOESN’T matter whether you run a bar, restaurant, hotel, take-away, or a supply business. Whatever you do, working in the catering industry is seasonal and tough.
Property and Professional
January 2017
THE KINGS HEAD ROCHFORD
THE SIR ALF RAMSEY PUBLIC HOUSE, BROADMEAD, TUNBRIDGE WELLS
• Large town centre listed Public House overlooking the town square • Main bar, customer toilets, restaurant area, catering kitchen • 5 Bedrooms over, large lounge, kitchen and office. • Freehold with vacant possession • Capable of alternative use, subject to consents • Centrally located close to transport links
• Suitable for alternative Commercial use, subject to all permissions • New Lease available free of tie. • Open plan bar area, customer toilets, domestic kitchen, private living room. • First floor flat 3 bedrooms and bathroom • Enclosed patio/garden area with picnic benches. • Car park for 6/7 vehicles. • The property is a listed Asset of Community Value • Situated in residential area close to town centre
FREEHOLD GUIDE PRICE: £350,000 plus VAT
NIL PREMIUM. GUIDE RENTAL £30,000 P.A.
30
Caterer, Licensee & Hotelier
Property and Professional
January 2017
A Revolutionary New Way to Finance Your Business!
SMALL BUSINESSES across the UK are struggling to secure the funding they need to grow from banks. Fortunately, new, agile online lenders such as Merchant Money have stepped in, providing thousands of growth-oriented SMEs with easy-access finance on flexible terms. At the end of 2015, Merchant Money introduced a revolutionary new product to augment its short-term loan offering – payas-you-trade (PAYT). The PAYT product, specifically designed for businesses that accept card payments, offers clients cash advances from £3,000 upwards based on their future debit/credit card sales. The only charge is a simple, affordable, agreed-upon fee – a
small fixed percentage of the business’s daily card transactions automatically withdrawn until the advance is paid off. “Because repayments rise and fall based on the strength of their sales, businesses never need to worry about being short at the end of the month,” says Mr Girnun, a director at Merchant Money. “There are no additional fees to worry about, no penalties or security required. And because there’s no fixed term to the repayments, there’s never any pressure. With PAYT, there is no such thing as a missed payment – our clients pay only when they earn. It’s that simple.” For further information, call Merchant Money on 0800 848 8480, visit merchantmoney.co.uk, email contact@merchantmoney.co.uk or see the advert on this page.
Axminster Inn for Sale with Guy Simmonds A LEASEHOLD Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds: - Hunters Lodge Inn, Charmouth Rd, Axminster, Devon
This delightful and thriving Country Inn & Restaurant has a wonderful and prominent location on the A35 road between Axminster and Lyme Regis, both being within a few miles. Axminster is a charming market town on the eastern edge of Devon, close to the Dorset border. Lyme Regis is a popular seaside resort best known for its fossils found in the cliffs and on the beach, hence this part of the South Coast is commercially known as
the Jurassic Coast. This very busy and profitable business consists of a Lounge Bar/Dining Area (circa 30), Restaurant (circa 40), Lounge/Family Bar (circa 40) and stunning trade gardens to the rear (circa 100). To complete the business is a large commercial catering kitchen, car park and 5 bedroom living accommodation. Asking Price: Offers in excess of £75,000. Enterprise Inns Leasehold with 7 years remaining. Rent £40,000.00. Turnover for y/e 03/16 is £664,766 inc vat. Trade Split circa 70% Food and 30% Wet. Contact the Sales Agent, Guy Simmonds, on 01332 865112 for enquiries.
For Sale - The White Hart, Bishops Caundle, Nr Sherborne, Dorset THE WHITE Hart is situated in the centre of the well regarded and picturesque village of Bishops Caundle. The village is situated on an elevated ridge overlooking Blackmoor Vale countryside. This detached character property occupies a substantial site in the centre of the village and benefits from a landmark trading position adjacent to the A3030.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
The White Hart is a well presented Grade II Listed character village freehouse with origins reputedly dating back around 450 years. This well-appointed village inn retains many attractive character features which include a character main bar area and 40 cover restaurant, skittle
alley/function room with a capacity of 100, and a commercial catering kitchen with ancillary facilities. There is also a family sized 3 double bedroomed owner’s accommodation with sitting room and bathroom. Externally the property benefits from a substantial car park with space for 36 vehicles, and an impressive lawned trade garden with panoramic views across the surrounding countryside, children’s play area and private owners garden. Additionally, there is a detached stone outbuilding used for storage and staff rooms with potential, subject to the necessary consents, to provide letting bedrooms or staff/owner’s accommodation. The White Hart Inn is for sale on a free of tie lease with a guide price of £69,950. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
Thinking of selling? Regional Specialists National Exposure
W! NE
NIL INGOING
W! NE
LEASEHOLD
REF: 2635
PRICE: £79,950
W NE
DARTMOUTH, DEVON
W! NE
REF: 2565
• A Stylish Restaurant/Brassiere • Situated in the Heart of the Beautiful Estuary Town of Dartmouth • Well-Equipped Licenced Premises Suitable for Variety of Catering Uses • Main Dining Area Seating 40, Currently Trading Evenings Only • Would Suit a ‘Hands on’ Owner/ Partnership to Develop The Trade Further
LEASEHOLD
REF: 2535
PRICE: £65,000
PRICE: £90,000
PUB OF THE MONTH DERBYSHIRE £49,000 FREE OF TIE LEASEHOLD REF: 7768L
REF: 2548
BEER, DEVON
• Fabulous Inn Situated in Sought After Village • Located within a Few Hundred Yards of the Beach • Main Bar with Central Servery (approx 40), Dining Area (16 covers) • First Floor 2 Bedroom Flat (part currently used for storage) • Unusual Opportunity with Huge Potential
PRICE: £375,000
W! NE
LEASEHOLD
LEASEHOLD
! ICE PR
• Licensed Bar Situated within a Historic Period Property • Commercial Kitchen, Main Bar & Seating Area • Ladies & Gents Cloakrooms & Ample Storage • Versatile Private Accommodation • Huge Potential to Extend the Trading Hours and Rebuild the Business
LAUNCESTON, CORNWALL
PRICE: £85,000
CULLOMPTON, DEVON
BROADHEMBURY, DEVON
• Stunning Grade II Listed Inn in Highly Desirable Village • 3 Interconnecting Trading Areas Including Dining Room • Superior Private Accommodation with 3 Double Bedrooms • Second Flat with Planning for 2 En Suite Guest Bedrooms • Rare Opportunity to Purchase a Genuine 'Landmark' Pub
PRICE: £149,950 LEASEHOLD – FREE OF TIE REF: 2631
PRICE: £20,000
• Very Successful Lock Up Licenced Restaurant/Cafe • Situated Opposite Diggerland Adventure Park just off the M5 Motorway • Spacious Open Plan Trading Area (82c), Outside Seating (20c) • Opportunity to Extend Trading Hours to Include Evenings • Growing Business with a Turnover of £201,849 for YE June 2016
KINGSBRIDGE, DEVON
• Fabulous Bar/Restaurant Opportunity in Heart of the South Hams • Character Building with Flexible Space Available at Ground Floor • Shell Unit Ready for Fit Out, Parking Available • Generous Incentives for an Experienced Operator • Leasehold Proposals Invited
FREEHOLD
REF: 2252
KINGSBRIDGE, DEVON
• Popular Licenced Café in the sought after market town of Kingsbridge • Main High Street Location • Stylish Cafe Trading Daytimes Only with Scope to Increase • Main Trade Area Seating 16 & Catering Kitchen • Spacious 2 Bedroom Owners Accommodation
LEASEHOLD
REF: 2617
• Impressive and Extremely Well Presented Character Village Freehouse • Located Close to the Popular North Devon Surfing Beaches • Restaurant for 28 and Bar and Dining Area for 60 • Turnover for Year Ending November 2015 of £677,845 net of VAT • Freehold also available at an asking price of £695,000
CROYDE, DEVON
LEASEHOLD
01803 212021 www.bettesworths.co.uk
REF: 2646
STUNNING & SUCCESSFUL 16TH CENTURY STONE BUILT COUNTRY INN & RESTAURANT SITUATED NR. BRACKENFIELD ON MAIN ‘A’ ROAD EN-ROUTE TO MATLOCK BATH & THE PEAK DISTRICT
www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk
January 2017
Caterer, Licensee & Hotelier
31
New Study Reveals Best and Worst 2016 - The Year of the Savvy Diner Areas for Restaurant Food Hygiene A NEW study has revealed the best and worst council areas for food hygiene ratings at restaurants and cafes in the UK. The Food Standards Agency website holds the data from inspections carried out by each local authority under the Food Hygiene Ratings Scheme. Every business that serves food is awarded with a hygiene rating between 0 (urgent improvement necessary) and 5 (very good). Out of a total of 360 council areas in England, Wales and Northern Ireland, the area with the highest percentage of restaurants and cafes with poor ratings is the London Borough of Newham, with 29.2% rated 0, 1 or 2. The London boroughs actually dominated the list of the worst ranking council districts, with Ealing coming second on 28.2%, Harrow third on 26.2%, and many others with over 15% of their restaurants rated 2 or below. Outside London, Hertsmere, Birmingham and Hyndburn
have the highest percentage of eateries which are poorly rated for hygiene. Scotland has a different rating system to the rest of the UK and is therefore the subject of a separate study. The area where the highest percentage of restaurants are good or very good (rated 4 and 5), is South Derbyshire with 99.1%, closely followed by Darlington with 98.8% and South Norfolk with 97.7%. Food establishments are obliged to clearly display the rating that they are given, and with more and more people paying attention to this scoring system, the rating received by a business can be pivotal to its success. The study, carried out my LoveMyVouchers.co.uk, also found that out of England, Northern Ireland, Wales and the London Boroughs, Northern Ireland had the lowest proportion of restaurants requiring improvement. Most of the best performing council districts, with high percentages of good and very good restaurants, were in England, however.
Enter the Care Chef of the Year Competition 2017 TODAY! What is it?
the competition rules #9 and here.
This competition continually challenges passionate chefs who operate in the care sector to devise new and exciting recipes and to excel in their day to day catering environments. Contestants are required to produce a main course and dessert, suitable for service users in a care setting. The food cost should be no more than £2.25 per head. It should be nutritionally balanced and incorporate one of the Premier Food brands as listed in
Who can take part? Entries are sought from all sectors of the care market. Both NACC members and nonmembers are welcome to take part. This competition aims to raise the profile of the service locally and nationally.
Deadline and how to enter! Entries must be submitted by the 3rd February 2017. For any questions, please call 0870 748 0180 or email info@thenacc.co.uk
Plan Your Playground in Good Time for the Season IN THE middle of winter in can be hard to imagine Spring when families will be out enjoying the weather and spending time and money in your establishment. But now is the time to set in motion the plans for a new playground. Even before you choose what you would like to install please bear in mind these points; • Make sure the equipment you pick is commercial grade (European Standard EN1776) and think about what sort of safer surfacing you want to provide. • Think about its location; parents want to be able to watch their children while enjoying their lunch, but those without children may well want somewhere more tranquil. See if you can compromise here.
• You may well need planning permission, which is unlikely to be withheld. This last item alone could add 6 weeks or more to the process. And an appealing play area need not cost the earth – depending on the number of families you expect at any one time a budget of £4000 - £5000 all in could give a very useful and appealing addition to your site. Home Front Playgrounds offer a design and consulting service to help you get the most out of your premises. We have lots of experience in getting just the right play equipment installation – but act soon in order to take full advantage of the (hopefully) sunny weather to come. For further information, call 0845 643 2373 or visit www.home-front.co.uk. Alternatively, see the advert on page 3.
A NEW study by OpenTable, the world’s leading restaurant booking service, has looked at how the UK dined in 2016. It appears British diners are eating out more than ever and OpenTable reveals how their relationship with restaurants is a gift that just keeps on giving.
With supermarket prices soaring, post-Brexit Brits are dining out on average twice a week with almost a third (29%) [1] saying that dining out is better value than making meals from scratch at home. Over half of the UK (54%) admit the amount they dine out has increased over the past five years, with 37% admitting they did so more in 2016 than the previous year. With food waste costing households £470 a year[2], it’s no surprise that many are choosing to dine out more. Some of the main motivations for eating out more regularly include; over a third (35%) indicating it’s easier than cooking at home and one in three (30%) highlighting it’s because there is an increasing variety of cuisines on offer. With a rise in eating out, comes a rise in money saving tricks by savvy diners. Almost 90% of Brits admit they will always opt for the set menu if provided by a restaurant, while more than 2 in 3 (69%) diners use discount vouchers/promotional offers when eating out and a quarter (27%) will only dine out at restaurants that offer pro-
motions. As well as using restaurant offers and promotions to save money; 42% of Brits will order sharing plates/platters with friends; 28% will dine from the bar menu and 12% will even opt for the vegetarian dish, to save on costs. With its reputation as the UK’s foodie capital, it is unsurprising that Londoners dine out most frequently (2.07 times a week) and almost a third (29%) agree that dining out is cheaper than cooking at home. This is in stark contrast to those living in the north, 77% of whom disagree and believe cooking meals from scratch is more cost effective. 18-24 year olds are dining out most frequently (2.25 times a week) and are the group most likely to opt for a cost effective set menu (6%). Furthermore, research conducted with OpenTable restaurateurs finds that over half (54%) [3] of restaurants are currently offering promotions and 81% are providing set menus, with 57% saying this is to attract consumers with value for money dining. Adrian Valeriano, Vice President, Europe, OpenTable, comments, “It’s great to see that Brits are interested in having great dining experiences while being sensible about their spending. With the increasing rate in dining out, restaurants are competitively pricing their menus in a way that challenges the average cost of dining at home.”
Don’t Let Your Business Go Down The Drain ESTABLISHED AS a company in 2003, DirectDrain are drainage specialists and deal with all drain maintenance and repairs for clients across a number of sectors. We are registered on Pronett and have experience and an understanding of working with major brands in the leisure sector including Carluccio’s, Leon, Brewdog, Marriott, Pizza Hut, Doubletree, Holiday Inn and Beck Interiors. We are based in Enfield and service Greater London, home counties and well into the Midlands. As well as emergency call outs and maintenance work which can assist your bar, restaurant or hotel management, we can even assist with any repair, refurbishment or development projects. • Genuine 365-day, 24 hour emergency response. • Out of hours call out work; the client can talk to the attending engineer prior to our arrival. • Pre-planned drain cleaning and maintenance visits tailored to each establishment. • Both high pressure water jetting and electro-mechanical drain cleaning methods are offered.
• All service vehicles contain drain cleaning equipment, spillage and flood cleaning equipment to ensure all blockages can be resolved quickly and efficiently with minimum in. • Liquid waste removal from grease traps, pumps chambers and drains. • External Health & Safety accreditation from Safe Contractor, CHAS and Constructionline. • Competitive and affordable emergency response prices. • No call out fee: charges made from our arrival to departure time on a half-hour basis after the first hour. • Times on/off site confirmed by independent tracking device fitted to all service vehicles to ensure only time spent on site is invoiced. • No hidden extra costs for hiring equipment or extra • Fully trained and qualified personnel including NRWSA Streetworks trained engineers with plant and machinery certificates. See advert on page 14 for further information or:Tel: 01992 765444 / 01932 300163 Fax: 01993 765777 E-mail: Tim.Hazael@directdrain.co.uk Website: www.directdrain