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ISSUE 220

CLHNews

Editor's Viewpoint

JANUARY 2019

Festive Pub & Restaurant Spend Increases Despite Consumer Concerns

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Consumer spending grew 1.8 per cent year-on-year in December, the lowest rate of growth seen since March 2016. With inflation at 2.3 per cent, this equated to a contraction in real terms. However, it was good news for the hospitality sector which saw year-on-year spending in pubs increase by12.9 per cent whilst restaurant spending increased by 9.1 per cent as Brits made the most of the festive period by relaxing and dining out. Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, shows that essential spending growth dipped to just 0.6 per cent – the lowest figure recorded since July 2016 – caused by a contraction in supermarket spending of 1.1 per cent.

Non-essential expenditure saw a muted month, rising by a modest 2.0 per cent. This figure however, was boosted by strong growth in pubs and restaurants. The high street, on the other hand, continued to face challenges despite the festive season. Clothing spending saw its third consecutive month of negative territory, falling by 3.0 per cent, while department store expenditure declined by 6.3 per cent. Spending in this sector remained subdued as shoppers cut back on clothing and balanced out their budgets when it came to Christmas time. In the face of numerous reports of store closures and the challenges facing well-known high street brands, over half of Brits (52 per cent) say they want

to support their local high street. Furthermore, 38 per cent said they are deliberately choosing the high street over online-only retailers, suggesting consumers want the high street to remain an important part of their local community. Despite Brits’ good intentions to support their local economies, many remain concerned about their spending power. One in two consumers (49 per cent) expect to cut back in January to cover the cost of Christmas, while 48 per cent say they feel less confident about their personal finances in the coming year than they have done for many years.

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January 2019

Editor's Viewpoint

Welcome to the January CLH News, and, if it’s not too late a very happy New Year to you all. Welcome to any new readers, we are free to trade hospitality and licensed publication and very much hope that you find us interesting and useful! Unfortunately, I am writing this column just days before the “meaningful vote” in Parliament over Brexit. How I wish I had a crystal ball! For my “ten penneth” I suspect our Prime Minister will lose the meaningful vote, and I suspect within days article 50 will be extended triggering another round of negotiations. That will lead to even more uncertainty, I have always expected that a “no deal” has always been off the table, and after two years we appear to be as far away from a deal as ever! Are you, like me suffering from “Brexit fatigue”? For me it beggar’s belief that governments, political leaders, trained professional and skilled negotiators have not been able to ratify or come close to ratifying an exit deal. It is particularly concerning given that 15% of the hospitality sector’s EDITOR workforce is made up of EU migrants, in London that figure is nearer 40%. A survey launched by workforce collaboration software company Planday and conducted by YouGov last year revealed that just over one in 10 workers (11 per cent, which is equivalent to about 330,000 staff nationally) working in UK restaurants, catering, bars and hotels are thinking about leaving the UK as a result of Brexit. The government have already made it clear post-Brexit that priority will be given to higher skilled workers from anywhere in the world over lower skilled EU workers, which poses a significant hospitality labour threat even if it’s only in the short term. Recruiting workers for the hospitality industry in the future will I suspect involve an increase in labour costs, and changes in terms and conditions which will result inevitably in further increased costs, disastrous to a sector reeling from increased business rates and lower footfall.

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Furthermore, recent survey by procurement company Prestige Purchasing, showed that a significant number of food supply chain leaders are fearful about the costs impact of Brexit. Fears revolved around changes to import tariffs and a weakening pound. There were high levels of concern amongst survey respondents about product availability, food costs and food quality, as well as the associated rising costs of distribution.

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Peter Adams

I attended a seminar recently held by foodservice supplier Bidfood, with leading industry figures taking part in a QA session, with Brexit and its consequences high on the agenda. Increased costs in the supply chain was the biggest concern, along with risks of currency. The good news to come out of the seminar was how much industry is preparing. Bidfood have invested a considerable amount of money in investing to ensure that there is minimum or no disruption to the supply chain, and other companies are doing the same. However, the threat of food shortages, disruptions to the supply chain, increased food costs is significantly eating away at consumer and industry confidence. There may however be a ray of sunshine on the horizon. Staycation! Despite wanting to travel more in 2019, roughly a third of British travellers will opt for a staycation as prices for international travel are expected to rise. In a survey from the savings website VoucherCodes, 56% of Brits expect the cost of international travel to go up this year as a result of Brexit. The company found that the average cost for a couple to go abroad will be £987.50 (€1097.39), while staying in the UK will only cost £574.10 (€637.99). The fact that staying home is cheaper means that 40% of respondents said they plan to go on multiple trips around the UK, while 34% still expect to make more than one international trip this year. The summer of 2018 was a real shot in the arm for the hospitality sector, and we hope during the coming months to bring comments tips and advice from industry specialists and suppliers on how you can capitalise on what could potentially be a fantastic staycations year Another part of our service is digital promotion for our advertisers, without our valued advertisers we would not be able to continue, and I would ask you to sign up online for our twice-weekly digital newsletter, bringing you a roundup of the industry’s latest News plus offers from our reliable and trusted advertisers. This enables us to continue our free to trade publication and provide the best possible service to our advertisers.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

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The festive increase in hospitality spend comes amid a report that business confidence among leaders of Britain’s eating and drinking-out market remains strained. The report in the latest edition of the CGA Business Confidence Survey, revealed that 63% —slightly down from the last poll in July— are optimistic about their own businesses’ prospects for next 12 months, just 39% are upbeat about the market as a whole over the same period. The exclusive poll of senior executives from across the pub, bar and restaurant sector, from big corporates to entrepreneurial start-ups, shows that confidence levels have shifted only a few percentage points over the year. Market optimism has moved from 34% in February to 36% in July and 39% last month, following a temporary jump to 47% in May. However, the number of leaders confident in their own company’s prospects has actually slipped slightly from 64% in February and 69% in July to 63% now, despite the fact that last month more than three quarters said they had traded ahead of or in line with their expectations in the last six months. “This simply reflects the volatility and uncertainty in the market,” said CGA group chief executive Phil Tate. “This quarterly survey, conducted in November 2018, shows that operators are getting on with business, focusing on improving service and customer experience, as well as increasingly embracing trends in healthy eating and sustainability.”

More than a third (38%) of leaders report that their performance over the last six months had been ahead of their expectations—a rise of nine percentage points from three months earlier. A similar number (39%) say they have traded in line with expectations, with less than a quarter (23%) trading below expectations. But there is pessimism about footfall in 2019, with half (50%) of leaders predicting a decrease in consumers’ frequency of eating and drinking out, and only one in 20 (5%) expecting a rise. The downbeat assessment comes amid growing concerns about the impact of Brexit on consumer confidence. CGA’s Phil Tate said: “Our latest CGA Business Confidence Survey reflects a complex and mixed picture in the market at the moment. Many businesses continue to find conditions extremely challenging, and confidence clearly remained fragile as the year ended. Christmas trading has had an enormous impact on the levels of optimism as we enter 2019.” The Business Confidence Survey also reveals that more than two thirds (69%) of drink-led companies now feel optimistic about prospects for their business—more than their counterparts in food-led businesses (63%). It follows a strong period of trading for drink-led pubs, whose recent sales growth as measured by CGA’s Coffer Peach Business Tracker has been significantly higher than that of restaurants. The new survey also revealed: • Service and the quality of consumers’ experience are leaders’ two most important priorities at the moment—ahead

Foodservice Price “Uncertainty” Ahead Year on year inflation in wholesale foodservice prices climbed to over 6% in November, the highest point of 2018, the latest edition of the Foodservice Price Index from CGA and Prestige Purchasing reveals. The Index was pushed up by the Milk, Cheese and Eggs category, where year on year inflation sat at 13%. The highest numbers of November were within the Fish and Oils and Fatscategories, both of which saw prices hold relatively firm in the second half of 2018. By contrast, the Sugar category saw sharp movement in the opposite direction, with year on year deflation of 12%, mainly due to overproduction. In the dairy sector, healthy grass growth has helped the UK’s milk production to remain relatively strong despite harsh weather earlier in 2018. However, farm-

gate milk prices have continued to increase, and there are some concerns for production over the coming months, with silage forecast to run short. Demand for eggs is expected to increase in the UK, following a revision of Food Standards Agency guidelines on the consumption of raw and runny eggs. The Fish category of the Index has continued a trend of significant year on year inflation. Although there was a small month on month decrease in November, Barents Sea fishing quotas and heavy demand for salmon in the run-up to Christmas means this downward movement is unlikely to continue There is a similar trend in the Oils and Fats category of the Index, with very high inflation year on year and a slight fall month on month. This was helped by a decline in UK wholesale butter prices after a period

of food quality and value for money • Operators are embracing the trend for healthier eating, with more than half (55%) indicating that healthy options have increased in importance for them • Sustainability is a growing priority, with half (50%) of leaders saying their business has dedicated more time to the issue over the last year. Tate added: “Many drinks-led pub businesses are clearly buoyant at the moment, riding high on the hot summer and football World Cup and anticipating a strong festive period. However, our Survey shows that they, like all operators, will need to stay resolutely focused on the consumer next year—supplying not just good food and drink but embracing key trends and delivering the highquality all-round experiences that guests now demand.” Ben Hood, CEO of Fourth, said: “Despite the lingering uncertainty of Brexit, the results do show the confidence of hospitality operators remains steady as they prepare for the year ahead. To manoeuvre through this tough period of rising costs, operators are rightly harnessing the power of technology to support most, if not all, aspects of their businesses. However, this is creating a complex digital infrastructure, with multiple logins and technologies working independently. The big challenge the industry now faces – operators and their lead tech partners – is to work together to bring myriad digital business systems into a single, integrated and coherent platform, and our focus for 12 months is to continue to support our operators and to work collaboratively with our fellow technology providers to deliver this.”

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Festive Pub & Restaurant Spend Increases Despite Consumer Concerns

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of high and volatile prices, and an improvement in the EU availability of butter following overall strong global milk production in 2018. The Index also indicates that the downward trend in sugar and confectionery prices continues, with a 12% decrease year on year in November. Cocoa farmers have received welcome news from a 20% raise in the minimum price paid for Fairtrade cocoa. In the Vegetables category, UK shortages of some items have continued to push up prices, with potato shortages also now having a knock-on effect on the prices of manufacturers of crisp and chip products. Shaun Allen, Chief Executive of Prestige Purchasing, said: “These latest inflation figures show how volatile the supply markets continue to be within the foodservice and hospitality sector, and it is only anticipated to become more challenging as we head into 2019 with the outcome of Brexit still to be determined. It is crucial that businesses take appropriate measures and actions to manage the future risks of inflation.”

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January 2019

How Restaurants Should Use Tech In 2019 To Innovate – And Thrive By Tom Weaver, CEO of Flyt

It’s fair to say it hasn’t been a brilliant year for the restaurant industry. Jamie’s Italian kicked off 2018 by announcing the closure of 12 restaurants. Shortly after, fellow Italian restaurant chain Strada said it was closing 11 branches due to disappointing trading and rising costs. At around the same time, burger chain Byron announced forthcoming closures, and several sites have already shut up shop – most of them outside London. The reasons behind this rather dramatic demise include rents soaring, sales stagnating and broader economic uncertainty. But thankfully, there’s light at the end of the tunnel as some new research Flyt commissioned has shown that mobile technology could play a key role in improving guest experiences and helping this casual dining sector thrive in 2019. The YouGov research Flyt commissioned in November 2018 uncovered the key frustrations with dining out at the moment and young people's expectations for how tech can reduce these pains. The poll shows 40% of Millennials want to be able to book a table via and app or social media, 32% want to be able to use their smartphones to get more accurate wait times for a table and 26% want to be able to order food on a tablet provided by the restaurant – or on their own device. Seperately, we conducted research earlier in the year with 1,000 consumers which identified some key differences between people that visit restaurants frequently compared with those who visit occasionally, which can be used by casual dining operators to help them develop their business models. High visit frequency guests (classed as those who dine out during the week more than four times per month) spend twice as much per head as the less frequent diner, and represent a key audience for understanding their expectations in terms of how tech plays a role in their experience:

• • • •

68% 62% 55% 55%

say good use of tech improves perception of the brand say more likely to visit if making good use of tech say a good restaurant app makes them visit more frequently of these would increase frequency by at least once a week

With this in mind, and in the context of the tumultuous year for the industry, I believe 2019 is the year restaurants will really step up

their efforts to introduce cutting edge technology to streamline the dining out experience and propel people to eat out more. However, a real challenge exists for operators in terms of working out how to make sense of all the tech opportunities that are now being presented; it can be confusing, daunting even. While previously being able to lean on their key technology provider, the POS supplier, to cover the foundations of the operations, the connections into operations now become a critical route to provide better experiences through tech. A vibrant food tech ecosystem means operators can now look outside of their traditional technology providers for innovations, with confidence. The universal platform that Flyt has been building since 2016 is beginning to address some of this complexity. Increasingly, integration into POS, and between different applications, is becoming a core business activity. Whether it is Deliveroo initially integrating via Flyt for GBK, Byron and Ask Italian, who now offer their own partner API for POS to connect in with. Or whether it is Just Eat, which is integrating into KFC via Flyt in order to keep improving service as they continue to build relationships with major QSR and casual dining brands. Consumer services such as the Facebook Messenger payment chatbot which has just been introduced at burger chain Byron, rely on smart integrated technology. In this instance, using POS and Adyen payment provider integrations, Flyt was able to develop this chatbot to create a highly effective Pay At Table service which means people can pay for their bill at a time that suits them. Indeed, when the bot was piloted at Wahaca earlier this year it accounted for up to 14.5% of payments in the restaurant, with a peak conversion rate of 69%. We are also seeing restaurant services appearing in other major social media platforms. Quandoo have recently integrated their booking technology with Instagram which makes it possible to book directly with a restaurant who are advertising on the platform. Restaurant branded apps have been shown to be important to 77% of guests in comparison to third party applications, according to the research by Flyt. When Pizza Express relaunched their app it was a great success with over 200,000 downloads in the first week. Since then, millions of pounds of transactions have been processed via the integrated Pay at Table service which connects the Zonal Aztec POS to the Flyt APIs that securely process payments using the CyberSource payment gateway. The keyword in all of these examples is integration. In the last two years, integration has been one of the key requirements for an operator to consider trialling new technology designed to help them solve challenges in the customer experience. By emphasising the importance of integration, Flyt has been at the forefront of establishing collaborative partnerships with major POS across the UK, and are now branching out to do the same in the USA. It’s becoming clear that all major restaurant tech developments in the coming years will have integration at their heart. Whether that is tech to improve sustainability, allergen information, menu management, consumer services or creating delivery efficiencies, all will be ensuring their tech is integrated into a restaurant operation, and in some cases, integrated with major consumer channels in order to further reduce the friction guests experience.

Fry January? Brits Ditch Bacon As Well as Booze for January

With 2019 on the horizon, many will be turning their thoughts to the year ahead and looking at what positive changes they can make in the New Year. Figures released today have revealed the UK is now as likely to give up on meat as it is alcohol, as the trend of veganism continues to boom. VoucherCodes.co.uk, surveyed over 2,000 people across the country and discovered that 2,662,900 Brits will be aiming to avoid eating and using animal products as part of Veganuary in the New Year. Indeed, 1 in 20 (5%) will not consume meat or dairy products in January – making Veganuary as popular as those attempting Dry January (6%). Indeed, young adults (16-24 year olds) are particularly invested in the veganism trend, with a tenth (8%) aiming to go vegan compared to 7% who are planning to go without alcohol. A third of Brits (37%) say they undertake a New Year’s resolution to improve their health and well-being, while a quarter (27%) do it to challenge themselves. For some, however, it is an opportunity to prove they can achieve something they have previously failed to do (15%).

NEW YEAR’S RESOLUTIONS After the excitement and excess of Christmas, many Brits view the New Year as a chance to wipe the slate clean. A third of Brits (34%) believe January represents an opportunity for ‘New Year new me’ and two-thirds (67%) have already decided on a New Year’s resolution. More than two out of five Brits (44%) resolve to exercise more in 2019. However, despite the average person spending £39.55 per month on their renewed ambition of getting fit, the research has discovered half (50%) will have given up by March. Indeed, just a third (35%) will continue to make the most of their gym memberships for more than six months.

TOP YEAR’S RESOLUTIONS RESOLUTIONS TOP NEW NEW YEAR’S Save Save more more money money Exercise Exercise more more Eat Eat more more healthily healthily Read Read more more books books Learn Learn aa new new skill skill

44% 44% 44% 44% 40% 40% 23% 23% 18% 18%

Perhaps prompted by overindulging in too much food and booze over Christmas, two out of five Brits (40%) aim to eat more healthily in the New Year and a tenth (12%) want to cut down on their alcohol consumption. While the typical Brit claims they would be able to eat healthy for just three months, the research has found alcohol is a much tougher feat – particularly for men. Indeed, a quarter (26%) say they wouldn’t be able to do it at all while the average man wouldn’t reach the end of February. On the other hand, half of women (48%) believe they would still be going strong in July. Brexit impacting millennial aspirations While we are pretty confident with plans for New Year’s resolutions, the longer-term future is out of our hands with Brexit expected to impact both the economy and jobs. This is particularly the case for millennials (16-34 year olds), with more than a quarter (28%) admitting they’re uncertain what the immediate future holds and two out five (43%) saying Brexit will impact their decisions. The research has discovered that millennials are most worried about money, with two out of five (41%) admitting that their top goal for the new year is to be financially secure. Half believe it will be harder to save money in 2019 (49%) and plan to cut back as a result of Brexit (49%), causing three out of five (60%) to confess they will rely more heavily on sales and discounts.

BREXIT IMPACT ON MILLENNIALS I will cut back on spending due to Brexit 49% It will be harder to save money in 2019 49% 19% Will cut out on going on dates Postpone buying a property 11% Postpone starting a family 10% This is having a big impact on millennials’ professional aspirations and their ambition to achieve them. A third (35%) worry that Brexit could lead to them being unemployed, causing as many as two out of five (39%) to reveal they hope to get a new job in the next 12 months. Indeed, in an effort to become as employable as possible, a quarter say they want to secure a new qualification (23%) and learn a new skill (25%) in 2019.

“Spike” In EU Workers Entering Hospitality Industry As free movement of labour takes centre stage in Brexit negotiations, the latest figures from Fourth has revealed that, despite the ongoing narrative around the end of free movement, there has been an increase in EU workers entering the industry during November. The news comes after several months of declining numbers, with new EU entrants to the industry falling from 41.5% in July, to 38.5% in September. However, the latest statistics for November reveal this has now reverted, with 44% of new starters from the EU. The driving force behind this growth has been an influx of seasonal workers to the pub industry. Over the last four months the makeup of the pub workforce has remained relatively flat with 78% of workers from the UK, 17% from the EU, and 5% from the Rest of the World (ROW). However, November saw a marked increase in the proportion of EU workers in the pub industry, with figures altering to 68% from the UK, 26% from the EU and 6% from the ROW. Interestingly, these figures directly correlate to a surge of EU workers experienced this June, which suggests that seasonal workers from the EU support the pub trade when it enters a busy period, such as Christmas or a large sporting event. During August and September there was a surge in new starters from the UK, with figures rising to 54.5% in September (up from 52% in July). November figures show this trend has also reverted with 47% of new starters coming from the UK; and 8.5% from the rest of the world (ROW). The number of UK workers leaving the industry fell to 48% in November, after rising to 55.5% in September. Meanwhile, the number of EU workers leaving the industry increased to 42% in November, after falling to 37.5%

January 2019

CLH News

in September; while leavers from the ROW increased slightly to 8.5% in November, up from 7% in September. The increase in new starters from the EU is welcome news for the hospitality industry which is heavily reliant on foreign workers. Looking at the make-up of the workforce, the statistics reveal that, as of November 2018, 42% of workers in the restaurant, QSR (quick service restaurants/fast-food), hotel and pub sectors are from the EU. British workers make up 48% (down from 50% in July) and the remaining 10% come from the ROW. However, the numbers spike significantly for QSR, with almost two thirds (65%) of workers coming from outside the UK – 54.5% from EU and 10.5% from rest of the world. While the reliance on foreign workers remain high, these figures show there has been a significant influx of UK workers to the sector, rising by 8% since September. On the other hand, the restaurant industries reliance on foreign workers is increasing further, particularly in skilled back of house roles. In July, we reported that 30% of restaurant workers in BOH roles were from the UK, but this number has now decreased to just 26%; with EU workers climbing from 58% in July, to 62% in November. Considering, ROW workers account for 12% of the workforce, 74% of workers are from outside of the UK. From a regional perspective, the hospitality industry’s reliance on EU workers is significantly exacerbated in London with 52% of the workforce from the EU. Interestingly, the figures show that Northern Ireland and East of England are also very reliant on EU workers representing 46% and 45% of the workforce, respectively.

Sign Up to Host An International Women’s Day Quiz Aid charity Care International UK is calling on pubs and bars across the country to sign up for ‘A Quiz Night Out’ for International Women’s Day. The quiz, which will be broadcasted by different hospitality outlets, will offer an evening of entertainment presented by celebrities that puts a woman-themed spin on popular quiz topics. Singer Jamelia, former Blue Peter presenter Konnie Huq and soap star Michelle Collins are just three of the celebrities joining Care International in a quiz to be screened by pubs any time between

4 and 12 March 2019. The international development charity, which focuses on women and girls, is organising ‘A Quiz Night Out’ as part of its #March4Women campaign, a global movement for gender equality throughout the month of March. Kathryn Betts, head of events and community fundraising at Care International UK, said: “We are delighted to have so many wellloved figures taking part in the quiz to support Care’s work. “People love pub quizzes – they bring together friends and commu-

nities. This will give pubs an opportunity to draw people in and help raise money for a fantastic cause. “Care supports women and girls in some of the world’s most vulnerable places, from conflict-ridden Yemen to refugee camps in Jordan, Bangladesh and Uganda. The money raised will go towards our work lifting women and girls out of poverty – a very worthwhile cause for International Women’s Day!” For further details visit www.careinternational.org.uk/ get-involved/our-events/quiz-nightout-2019/quiz-night-out-sign-hostquiz

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

Caterer, Licensee & Hotelier

January 2019

Brexit - The Final Countdown Wetherspoon chairman Tim Martin shares his views with CLH readers With less than 70 days to go until Brexit, and with opinion between parties the public and trade organisations utterly divided CLH News spoke with Wetherspoon chairman Tim Martin on his views on how leaving the EU affects the hospitality industry:

The Wine & Spirit Trade Association (WSTA), like the CBI and the British Retail Consortium (BRC), has lobbied relentlessly for Remain in the referendum, and ever since for a ‘deal’. In doing so, in the eyes of the public, these organisa-

tions have resolutely identified themselves with the metropolitan elite, whose interests are at a wide divergence to their own. In calling now for what amounts to ‘a deal at all costs’, the WSTA is yet again giving the impression that it is myopically concerned with its own sectarian interests – and it hasn’t even understood those properly. The increasingly undemocratic EU is plainly a protectionist organisation, which charges import taxes (tariffs) on 12,651 products from non-EU countries, including oranges, rice, coffee, children’s clothes and shoes , many of which are not produced in the UK. Provided we leave the EU without a deal, parliament will have the power to end these tariffs, reducing prices for consumers in shops, restaurants and pubs. New World wines from countries like Australia, New

Zealand and North America, for example, are currently subject to tariffs, creating an uneven playing field, which favours EU wineries. As massive exporters of wines and spirits to non-EU countries, you would think that the WSTA, wearing its European hat, would campaign to end tariffs – what’s sauce for the goose, is sauce for the gander. But not a bit of it, the ostrich-like WSTA campaigns, in effect, for continued EU protectionism. EU tariffs are collected by the UK government and sent to Brussels – so ending them will improve prices for consumers, without denting government income, otherwise known as a win-win.

As the House of Lords European Union Committee said on 4th March last year, “we conclude that if agreement is not reached .... the UK would be subject to no enforceable obligation to make any financial contribution at all”. No deal also allows the UK to immediately regain control of its fishing grounds, from which 60% of the fish are landed by EU boats. The UK has a large coastline and everybody benefits if coastal communities become more prosperous.

Not only that, even though a trade deal with the EU hasn’t even been agreed, the desperate Theresa May, in thrall to the CBI, has offered to pay £39billion, with nothing in return.

But the biggest advantage of leaving without a deal is that the UK becomes more democratic. Democracy is economic steroids – look at the performance of democratic South Korea versus the north, or the performance of Japan once it became democratic, or indeed the performance of democratic North America versus the south, which has been plagued by dictatorships for the last century.

In contrast, leaving without a deal means there is no legal obligation to pay any money at all to the EU, a fact that the honchos at the WSTA probably don’t understand - living, as they do, in the echo chamber of Remain.

Shame on the WSTA, the CBI and similar organisations. In their metropolitan bubble they hear only voices which reflect their own bias - rejecting the path of greater democracy, prosperity and, implicitly, the referendum result, in the process.

Why Embracing Digital Ordering Isn’t As Scary As You Might Think by Nick Hucker, CEO, Preoday

There is no escaping digitalisation in the hospitality industry. The way people want to order their food is at the front and centre of change for restaurants and takeaways. According to new research by Barclaycard, a third of younger diners avoid restaurants with no online presence; the study of 2,000 UK adults found that 22% of diners look up both a restaurant’s menu and social channels when choosing to visit. This is a trend that is set to evolve as customers continue to look for more convenient and faster experiences. Adopting a mobile and/or online ordering platform is an excellent way of digitising your business and provides customers with an ordering experience that drives real value and leads to greater customer retention. Offering customers the opportunity to skip the

queue by ordering and paying ahead, then handing over piping hot food as they arrive through the door, is key to winning their long-term custom. Digital ordering isn’t only beneficial to the customer, with shorter queues, the business can also serve more people, accessing fresh revenue streams, and better manage instore productivity. Mobile ordering has been around for a while now and many of the bigger chains have been the early adopters (Pizza Express, Weatherspoons and Pizza Hut), leading the way with their own branded apps. Digital ordering has now become significantly more accessible and affordable for businesses of all sizes including independent business owners. Using a whitelabel monthly subscription platform like Preoday means you can advertise your online ordering platform to customers under your logo, with your images and colour scheme. There is a demand for own branded third-party platforms over high commission aggregator sites such as Deliveroo and Just Eat. Research from Epoll found that a majority (53%) of consumers order food directly through a restaurant brand. Similarly, Preoday’s research found 70% of consumers would rather place an order through a platform not taking commission fees from a brand, so the demand for third-party apps is there. Don’t be put off by the thought of implementing the

service; it is a lot easier than you’d think. The beauty of a white-label platform like Preoday is that you don’t need to invest in a lot of kit to get started. At its most simple, a business needs an internet-connected device like a tablet, or even a phone to manage delivery orders, and a cloud software service. A good digital ordering platform should also have the ability to integrate with existing EPOS tills or order management system. Integrations with EPOS will further streamline operational efficiencies and provide a flow of real-time information across the business and have a single view, which helps make informed business decisions. It is critical to consider any operational adjustments that are needed when launching an online and mobile ordering service and your technology provider should be here to help you every step of the way. Think ahead about how an increase in sales is going to be managed, both in the kitchen and with regards to customer interaction. Some questions that should be considered are: • Should a separate area for mobile/online collection be created? • Should a separate area of the kitchen be dedicated to pre-ordering as it grows? • Depending on order volume, tracking and managing customer communication of pre-orders can itself be a mate-

rial operational adjustment that needs to be thoroughly planned. Who is going to do this? The marketing of the service is also essential, so making time to build a launch marketing campaign is crucial, so customers know that the service is available. Look for a provider that offers marketing support to help you understand best practice and that build up to the launch is as effective as possible. Having access to customer data is also vital as it allows businesses to get to know their customers, both as individuals and as a wider group. This, in turn, can feed into personalised loyalty campaigns, boosting profitability and attracting a higher number of repeat visits. Ultimately, the potential for independent hospitality businesses to grow revenue and customer retention by using technologies like digital ordering is huge. They should not be put off by assuming that implementation is complicated and should look for providers who make life as easy for them as possible.

Sources https://www.restaurantdive.com/news/most-diners-orderdelivery-through-restaurants-not-third-party-apps/539861/ https://www.bighospitality.co.uk/Article/2018/12/10/Thirdof-younger-diners-avoid-restaurants-with-no-online-presence https://resources.preoday.com/restaurant-research

Heatwave Helps Gin Sales Double in Two Years Gin sales in the UK have reached another recordbreaking high helped by this summer’s heatwave, world cup fever and by Millennials discovering their love for new pink and flavoured gins. The Wine and Spirit Trade Association’s end of year market report shows a massive boost in gin sales over the summer taking the total sales value to over £1.9 billion. Over 66 million bottles of gin were sold in the UK in 12 months, up 41% and over 19 million more bottles than the same period last year. More gin was sold during three months of the 2018 heatwave, when the equivalent of almost 28 million bottles were bought, than the summers of 2014 and 2015 combined, which saw almost 27 million bottles sold over the two summers. This quarter saw gin grow 53% by volume and 59% by value, compared to the same period in 2017, the largest growth by quarter on record for gin and the first time a spirit has seen growth of over 50%. And it was in Britain’s pubs, bars and restaurants that gin saw the largest growth in value sales where for the first time in a 12 month period sales passed £1 billion, with over 56% more gin sold than last year. So many gins were served over the bar, in the last recorded 12 months, the gin category has jumped two places in the spirits leader board. It is now the second most popular drink sold in the on-trade, behind vodka, overtaking whiskies and liqueurs for the first time. A huge part of the gin surge, this year, has been down to sales of pink and flavoured gin as Britain has seen

January 2019

CLH News

hundreds of new products coming onto the market. The latest data shows that flavoured gin has driven over half of all growth in gin in the last recorded 12 months, despite only making up one fifth of total sales. Almost three quarters of the flavoured contribution to gin’s growth has been driven by pink gin. Flavoured gin alone brought in £165 million during this time up a whopping 751% on the same period last year. Research has shown that the explosion in the flavoured and pink gin category comes down to its appeal to consumers under 45. The category is expected to continue to grow in 2019 as brands are set to launch new flavoured and pink gins on to market. According to HMRC we exported £532 million worth British gin this year which is expected to grow even more in 2019 adding to the value of the gin category. Miles Beale Chief Executive of the Wine and Spirit Trade Association said: “Gin is once again breaking records helped by our innovative distillers who have introduced an exciting array of new flavoured, pink and more traditional gins this year. The popular new products combined with a fantastic long hot summer and the excitement of the World Cup has helped boost the category beyond all predictions. It was only a few months ago that we announced that gin sales at home and abroad had broken the £2 billion mark. Our latest Market Report shows that sales of gin in the UK alone is just shy of the £2 billion. It seems we may have been a bit premature hailing 2016 to be the ‘Year of Gin’. Just two years later we’ve almost doubled sales of gin. 2019 will have to be crowned the year when gin was in the pink.”

Casual Dining “Crunch” Sees 30 Jobs Per Day Lost The casual dining crunch saw 30 people a day lose their jobs during 2018 through administrations, CVAs and rationalisation a study by the Centre for Retail Research has revealed. Gourmet Burg er Kitchen, Carluccios, Prezzo, Chimichanga, Byron and Jamie’s Italian were amongst a host of big name restaurant chains that all closed outlets this year shedding jobs as the sector grappled with overcapacity and rising operational costs. End of year figures by the Centre for Retail Research show that there were a total of 10,413 job losses across the entire casual dining sector in the UK during 2018 with Professor Joshua Bamfield saying each one of the job losses was a “personal tragedy” for the people involved.

Real estate adviser Altus Group say property taxes through business rates in England Wales for restaurants were £564.70 million during 2018/19 up by 23.3% representing a 2 year cumulative increase of £106.64 million since the controversial revaluation came into effect in April 2017.

were squeezed.” Small restaurants in England, those with a rateable value of less than £51,000, will see their business rates bills cut by a third in April through measures taken by the Chancellor at the Autumn Budget to address the squeeze although the help is likely to be severely limited for those restaurants operated by chains given the €200,000 3 year EU state aid cap.

Alex Probyn, President of UK Expert Services at Altus Group, said that “there had been huge growth in Despite the Budget measures, the the casual dining market with Centre for Retail Research forecast restaurant numbers up 16% overall that a further 10,950 jobs will be since 2010.” lost across the casual dining sector Probyn added “the race for space in the UK in 2019 up 5% with indepushed up rents impacting on rate- pendent restaurants being hit hard able values which came into effect in with Professor Bamfield adding 2017. Extra tax for business rates “many of the large chains have coupled with rising food prices and already made cuts and, in 2019, we staff costs through increases in both expect the smaller and independent the national and minimum wages restaurants to bear the weight of created a lethal cocktail as margins the losses.”

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January 2019

Hospitality Sector Leads the Way When It Comes to Water Sustainability Three more forward-thinking companies have been granted self-supply licences for water and sewerage services by regulator Ofwat. This brings the number of organisations taking this revolutionary route to eight since the opening of the non-domestic water market; six of which operate in the hospitality sector. Heineken UK Ltd and Stonegate Pub Company join fellow hospitality giants Greene King, Whitbread, Marston’s and Coca Cola European Partners by choosing to self-supply, while Elis Group (formerly Berensden) becomes the first organisation in the industrial sector to be granted the opportunity. Blackpool Council also has a licence, spearheading change in the public sector. A self-supply licence uniquely enables companies to be active participants in the open water market. This will not only help improve understanding of customer needs, but also fuel innovation and drive down water consumption and costs in the longer term. In all cases, Waterscan will act as the companies’ managing agent and provide technical support and services (including meter reading, CMOS transactions, wholesaler management and finding further water efficiency savings) while the companies them-

selves will build direct relationships with wholesalers and pay water and sewerage charges through the settlement process. Neil Pendle, Managing Director at Waterscan, commented: “Self-supply is a logical next step for all the companies concerned. It is an opportunity for Heineken UK and Stonegate Pub Company to build on the works they have already undertaken in implementing water cost and consumption controls and really take their efforts to the next level. With water being such a key component in their business operations, any opportunity to act on this precious resource should be embraced. Self-supply offers just this opportunity and we very much look forward to demonstrating how it can bring about positive impacts to their sustainability and financial agendas.” He continued: “The granting of these licences is an important step in realising the ambitions of all the companies involved but it also signals support for innovative approaches to challenge the status-quo in the water sector as a whole. With eight organisations now eligible to self-supply, we can begin to realise its benefits at scale.” Information on self-supply can be found at: www.waterscan.com/water-self-supply

WSTA Calls for Temporary Suspension on Wine Tariffs The Wine and Spirit Trade Association is calling for clarity from Government on its post no deal tariff plans, warning that any no deal Brexit will see wine prices hit an all-time high. In the event of a no-deal Brexit the WSTA believes that a temporary suspension on all wine tariffs for 6-12 months would massively reduce the strain on the supply chain that a no deal Brexit will inevitably bring about. It argues that there would be minimal impact to Treasury coffers and probably cost much less than having to introduce a system for collection of tariffs on products that currently enter the UK tariff free. Currently an average priced bottle of still wine costs £5.73. If the UK crashes out of the EU without a deal tariffs on EU wines alongside a planned duty increase on 1 February would add an extra 20p to the price of a bottle. In the absence of any certainty from Government and in a bid to try and keep shelves stocked and wine prices down wine importers across the country having to stockpile wine. Direct Wines are bringing in an additional 2 million bottles, about a 40% increase, on their usual stock. And Bibendum PLB (as part of C&C) say they have developed a “robust Brexit plan” which will see them order-

C.C.R Systems Ltd CCR Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 34 years. We are an ISO-9001 registered company with a dia-

ing “significant” extra wine to have ready in stock. Majestic Wine reported last year that they will hold another 1.5 million more bottles of European wine as part of emergency planning. The WSTA has been advising members for over a year that they should increase their stock by 20% as a starting point in case of a no deal Brexit. Miles Beale Chief Executive of the Wine and Spirit Trade Association said: “Since the Referendum, the WSTA has campaigned consistently for a deal with the EU that delivers frictionless trade in goods, with no additional tariffs or costs. If the UK ends up with a no-deal Brexit then wine businesses will have to cope with additional tariffs as well as another duty rise – which is highly likely to end up full square in the consumer’s lap, bumping up wine prices to an all-time high. We are calling on government to clarify their tariff plans now and – in the event of a no deal Brexit – to commit temporarily to imposing no tariffs on wines for at least 6 months. This would be a pragmatic solution with any loses to the Treasury covered by not having to implement a costly new system. It also leaves intact government’s ability to remove tariffs on wine permanently – but as part of a future free trade deal.”

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Currently there are no tariffs on wines from the EU, Chile and South Africa. A no deal Brexit would result in the introduction of tariffs estimated to cost UK wine importing businesses over £100 million a year. The introduction of no deal Brexit tariffs would be a double blow for wine businesses after the Chancellor elected to single wine for a duty rise at the Autumn Budget. From February 1st duty on a bottle of wine will go up 7p. Add a tariff to the duty rise and VAT this means an average priced bottle of wine, which today costs £5.73, will cost £5.93 in the event of no deal. An extra 53p a bottle more than consumers paid before the referendum result when an average priced bottle of wine was £5.40. For sparkling wine, which is taxed at an even higher rate, an average priced bottle currently costing £7.14 will go up 37p to £7.51. The WSTA warns that a no deal Brexit would also mean the loss of access to the EU’s Excise Movement Control System (EMCS) which tracks alcohol coming in and going out of the country documenting consignments electronically. EMCS allows alcohol to and from the EU to be moved on with no extra checks, without it ports are likely to descend into chaos. The WSTA last year launched its #NoToNoDeal Campaign – www.dontbottleit.co.uk, which sets out exactly why passing a deal with the EU is so crucial to the prospects of the UK’s world leading wine and spirit industry.

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Clearwater Makes World’s Quickest On-Site Legionella Test Kit Available for Purchase Clearwater Technology Ltd, the nationwide provider of water, air and hygiene management has launched an online store selling HC Rapid25, an on-site Legionella testing device that detects Legionella in just 25 minutes instead of the current period which is typically 10-12 days. Since the launch of HC Rapid25 in November 2018, Clearwater’s own engineers have used the testing kit in all regular water tank inspections and Legionella risk assessments carried out for customers across a diverse range of sectors. Based on the success of the kit, Clearwater has now decided to make HC Rapid25 available to businesses that undertake their own Legionella risk assessments as well as other third party businesses that carry out Legionella testing as a service. HC Rapid25 has enabled the detection of Legionella in water systems quickly on site for the first time. The kit significantly reduces the time it takes to respond to a Legionella outbreak and enables immediate action to control the risk. The simple swab-test kit and has been validated for use in hot and cold water systems, cooling towers, decorative fountains, hot tubs, pools, sinks, showers, water heaters, fire suppression, ice machines, hot water storage, misters, sprinklers, air washers and humidifiers. Compliance is a major pain point for any business operating a water system that is susceptible to Legionella contamination. Testing with HC Rapid25 will help businesses to manage that responsibility and increase the ease of governing compliance with official regulations and codes of practice including ACoP L8, ACoP HSG 274 and HTM 04-01. Clearwater is the sole distributor of HC Rapid25 and the product is highly suited to businesses that have their own competent personnel managing water quality in remote locations or across multiple sites, including retail and hospitality chains, healthcare organisations and care home groups where people are more vulnerable to the risk of Legionella. HC Rapid25 can be ordered directly from Clearwater’s online store with next-day shipping across the UK. The kit is supplied in packs of 10 including simple instructions that any competent user can follow. Visit shop.clearwater.eu.com/products or see the advert on page 9.

Dry January?- Make Sure It's Not Bad For Your Health! risk of being the perfect “decoy” as it “can make it seem like people have a grip on their drinking”, advising that people should be aware of what they drink all year round . Although there are physical benefits to giving your body a break, Dr Wright warns that the approach is not the best psychologically for problem drinkers – and it won’t improve your health if you just go back to your usual habits again. It is estimated that over 4 million people will take part in what has become a familiar January “tradition “, known as dry January , after overindulging during the festive period, also to lose weight, and also to rebalance the finances. However, dry January is not a “fix-all solution” to having a healthier lifestyle when it comes to drinking, and we risk fooling ourselves into thinking we have a more restraint over our drinking habits than we may in reality. Dr Mark Wright, a consultant in liver medicine at University Hospital Southampton NHS Foundation Trust, said the month-long break from alcohol runs the

He said: “Giving up alcohol for dry January as some sort of detox is like maxing out your credit cards all year and thinking you can solve your financial problems by living like a hermit for a month. “It just isn’t going to make things better if you then go back to your usual habits in February. “The danger is that abstaining for a month can make it seem like people have a grip on their drinking, but, in fact, it can be the perfect decoy to justify drinking far too much in the festive season. It’s not a fix-all solution. ‘What people need to do is be aware of their consumption all year round, aiming to stick to 14 units per week with three to four dry days.’

Common Sense with Printed Banners more.. Have a look on their website and keep it safe, you will need them one day! www.hfe-signs.co.uk

HFE Signs have received valuable feedback from a number of their regular customers in the Pub & Hotel industry and have decided to share this – given some thought it almost seems common sense once its pointed out!

Putting up a Printed Banner outside your Pub with a Special Offer, a Meal Deal or even a Theme Night works very well but, be careful, its time is limited and this is why typically a PVC Banner will increase sales and draw in the customers very well for 2 – 3 weeks and then it gradually slopes off and eventually ceases to work. Why does this happen and what can we do to keep the success levels? People simply get used to seeing the design or the offer and the advert goes stale, the Banner no longer has their attention or the impact it once did. The solution to this problem is to rotate your

offers and adverts every 2 – 3 weeks keeping the message fresh, for best results change the complete offer and even the design colours.

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Themed Nights Banners

To help customers prove how successful this works and to see for themselves HFE are now offering a great deal on Printed Banners – Buy 2 Get 1 FREE! And furthermore, all three banners can be of different designs and you even get FREE UK Delivery!

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There's something in the water

January 2019

CLH News

HC Rapid25 is the latest innovation from Clearwater, designed to detect Legionella in just 25 minutes.

There are various measures for controlling the Legionella risk and protecting staff, guests and visitors in and around your premises from the fatal impact of Legionnaire’s disease. But Legionella can be hard to detect. Even when you think you have the correct measures in place, Legionella could be thriving in your water system.

Reducing exposure with rapid detection

Regular water testing will determine the level of risk in your water system. Typically, this takes 10-12 days which leaves plenty of opportunity for contamination to occur. This is why Clearwater has developed HC Rapid25, the world’s fastest Legionella testing kit which detects Legionella in just 25 minutes.

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HC Rapid25 is the world’s only genuine field test, providing rapid results at the sample point. Following simple instructions, your staff will be able to test for Legionella with no specialist training required.

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Caterer, Licensee & Hotelier

January 2019

Feed It Back Statistics Reveal the Make or Break Occasions For Operators Feed It Back, the customer feedback and online reputation specialists, has analysed data from May to November 2018 to identify the impact special occasions, such as birthdays, graduations, anniversaries, and other celebrations, have on driving positive and negative reviews. The statistics, which were taken from thousands of social reviews across the restaurant, quick service restaurant and pub industries, demonstrate that special occasions in general generate positive reviews, but have the propensity to drive extremely negative reviews if dealt with badly. Reviews referencing graduation had the most positive results, in particular on Google Reviews where 78% of reviews received the top five-star rating, compared to 64% for anniversaries and only 52% for birthdays. Birthday reviews were more polarised on Google Reviews, where almost a fifth of reviews received the minimum one out of five stars, while 52% of reviews scored the maximum five-star rating. Anniversaries received the lowest score overall, with a fifth of reviews scoring the minimum rating possible on both Google Reviews and Facebook. Digging deeper into what was impacting negative scores, the data revealed that guests are particularly upset when they have flagged a special occasion at the

Victory at The Victoria

When Team Vic’s Natalie Whear & Holli Pike from The Victoria Inn decided to run a competition, they contacted Henry Milton, their Carlsberg sales rep to see if he could help. #HolliandNat (their digital name) launched the competition at two St Austell pubs, the Victoria Inns in Roche and Threemilestone that are run by Inn Cornwall that also recently took over the Norway Inn in Perranworthal.

time of booking but feel ignored or let down on arrival. In contrast, analysis of the positive reviews indicate that customers are happier when the booking process has been smooth and information or special requests have been taken on board. Staff going the extra mile and taking some of the stress away from the organiser were also cited as contributing factors to positive reviews. Commenting on the figures, Carlo Platia, CEO of Feed It Back said: “The data clearly shows these special occasions are make or break moments for operators where they can create loyal brand advocates or disgruntled customers, who then turn to social channels, feedback platforms and friends and family to vent frustration or share enjoyment. “Interestingly, the main drivers behind positive and negative reviews are not related to food and drink, but rather the smoothness of the booking process and recognition of a special occasion. With this information, operators should focus on introducing systems to identify when customers are booking a special occasion and treat them accordingly upon arrival. “Tracking, understanding and action on the levers impacting the customer experience is imperative to remaining competitive in today’s challenging market, and operators are increasingly approaching us to understand how our technology can help with this.” Sponsored by Carlsberg Export, it was a wonderful opportunity to win a trip for two people at the Carlsberg Brewery in Copenhagen with a brewery tour, lunch at the Carlsberg headquarters with beer – of course, flight tickets to Copenhagen and a 2-night hotel stay. With well over 2,000 entries, twenty-four were shortlisted for the final round and on November 8th, with a film that was streamed live on social media from the Norway Inn, Mel Hudson a customer from the Victoria Inn, Roche was picked as the lucky winner. Mel was absolutely delighted to hear the good news and cannot wait to go to Copenhagen with Stuart following his recovery from the stroke that he suffered. As anyone dealing with a stroke patient knows, it’s a long, arduous and deeply emotional journey to recovery for the patient and the carer. Natalie Whear said, “We are so happy that we could make a difference to their lives. Our customers mean the world to us and the Hudsons absolutely deserve this. We’re successful only because our customers return to our pubs and we all feel like one big happy family.”

January 2019

CLH News

Caterer, Licensee & Hotelier

January 2019

BII Licensee of the Year 2019 Competition Launches Entries are now open for this year’s BII Licensee of the Year award, sponsored by Sky. The British Institute of Innkeeping are celebrating all that is good about the licensed retail sector and can’t wait to recognise the top individual licensees operating in the industry in 2019.

Licensees can either nominate themselves or be nominated by colleagues, customers or suppliers at www.bii.org. Entrants must have been operating their business for a minimum of 2 years, hold a Personal Licence and have a food hygiene rating of 4 or 5.

The competition is open to managers, lessees, tenants and free traders, and last year saw over 200 entrants from across the country vying for the top spot. The toughest competition of its kind with a rigorous four month judging process, culminates in the crowning of the winner at the prestigious BII Summer Event on June 4th 2019. As well as the title of Licensee of the Year, the winner will receive a year's free Sky Sports Pubs and Clubs subscription for their venue.

The 2018 winners, Alex and Tanya Williams from the Polgooth Inn in St Austell delivered the whole package with their community spirit, kitchen garden and support for staff and training. Speaking about winning last year, they commented: “The reality hits and you realise it is the biggest competition for licensees. It was such a build-up and as naïve as this sounds, it was only half way through the lunch it dawned on us quite how big it was!”

Pubs Served Up 10 Million Pints and 3 Million Dinners On Christmas Day Pubs served up an estimated 10 million pints of beer and 3 million traditional dinners on Christmas Day according to the British Beer & Pub Association

demand for beer in both pubs and supermarkets to celebrate Christmas will see the equivalent of 780 million pints sold – 135 million pints more than the average month.

Across the festive period as a whole the BBPA said that 40 million pints of beer were be sold in Britain’s pubs, a Christmas present for pubs worth £150 million.

BBPA Chief Executive Brigid Simmonds comments: “Christmas is a very busy time for Britain’s pubs and many see them as a home from home during the festive period. In fact, 10 million pints will be served by pubs on Christmas Day and 3 million Christmas dinners will be served at the pub as well.

As popular venues for Christmas parties and celebrations, pubs will have already been planning their Christmas menus and quality beer selections well in advance, to keep festive punters happy and deliver a brilliant Christmas experience. The extra number of pints sold during the festive period will also bring Christmas cheer for the taxman. With tax on beer, in addition to VAT, meaning that HMRC could get an additional windfall as high as £22 million from pub goers celebrating Christmas at their local. Across the month of December, increased

“The role of the pub at Christmas is far greater than a place to eat and drink though. In many ways, the pub is the original social network and Christmas is a great chance to use it to reconnect with friends and family. “The pub brings the community together and for those who aren’t so fortunate to be spending Christmas with loved ones, the local will be a great place to soak up the festive cheer and avoid feeling lonely.”

Cider at The Core of UK Winter Market Success New Forest Pub at the Centre of a Campaign to Keep it Open Has Been Saved

As the Christmas events draw to a close, Brothers Drinks Co, trading as The Showerings Cider Mill, has reported an increase of over 100% in like-for-like cider sales across UK winter markets for its Spiced Toffee Apple and Mulled Festival Ciders, as well as the recently-launched Mallets brand. This surge in sales follows a very successful year for the Brothers cider brands generally, which grew by over 40% during the year. This is against a backdrop of 3.5% value growth for the total UK Cider cate-

gory during 2018, taking the total market to £2.98 billion1. The Brothers winter markets tour visited a total of 22 events including Hyde Park’s Winter Wonderland which attracts 3 million visitors each year2 and saw Brothers positioned as the exclusive mulled cider brand served throughout the park. Recent research reveals more than one third of Brits visit a Christmas market every year3, whilst food and drink spend at independent festivals is up 36% from 2008 to 2017.4 Emmy Webster, Senior Marketing Manager, comments: “The growth we have experienced over the winter period is testament to the hard work put in by everyone at Brothers. As the UK’s love of cider continues to grow, it’s important for us to offer something for every occasion. The winter markets have been a fantastic growth opportunity for us and we look forward to developing our brands further in this area during 2019.

A pub at the centre of a community campaign to keep it open following its closure brewers Hall & Woodhouse has now been saved.

Jason added: “People have had concerns about the future of the Horse and Groom but I will definitely be keeping it as a pub and sticking to its traditional roots.”

The community in the village of Woodgreen, near Fordingbridge, launched a campaign to raise £700,000 to keep their local pub open, following the brewers decision to put it on the mar

Villagers who had campaigned to save the pub were disappointed they had lost out but called on locals to support the new landlord.

ket, however, as villagers hit the £550,000 market it transpired that the Horse and Groom had been bought by a new owner and will reopen next month. Landlord Jason Schinkel, who already runs The Bat and Ball in Fordingbridge and the Radnor Arms in Salisbury.runs situated in the area, has taken over the business. The pub, which has been part of the local community since Victorian times, closed in September and was put on the market in June.

The popular watering hole was designated an asset of community value in a move which gave villagers months to submit a bid to save it. Jason said: “I know this area well as I have been here for eight years now. I know local people and hopefully this will mean I will have a good following. The pub has a lot of potential and I think that it will be great as a food operated pub. I want to ensure we serve good quality food and I currently have a new chef lined up to work at the pub when it opens.

Julie Rich who was spearheading the community pub limited campaign said:”It is disappointing. “We gave it our best shot and I don’t think we could have possibly done much more.” More than a 150 investors helped to raise the cash, 96 per cent of those who invested live within a 15 mile radius of the watering hole. Julie added: “It was an amazing effort and it was quite humbling. Jason is a fabulous publican but I hope the community effort shows the owner that residents are really behind keeping this as a traditional pub.

January 2019

CLH News

Daewoo KOM9P11 Light Duty 1100w Programmable Touch Control Commercial Microwave

Daewoo KOM9M11S Light Duty 1100w Manual Dial Control Commercial Microwave

Daewoo KOM9P11 Features Include: • 1100w Microwave Output Power • 29 Litre (1.02 cu.ft) Oven Capacity • 20 Memory Settings • Sealed-in Ceramic Base for Easy Cleaning • Stainless Steel Cavity/Cabinet • 3 Year Manufacturers on-site Warranty

Daewoo KOM9M11S Features Include: • 1100w Microwave Output Power • 29 Litre (1.02 cu.ft) Oven Capacity • Separate Start Button • 5 Power Levels • 10 Minute Select Timer Dial • Sealed-in Ceramic Base for Easy Cleaning • Stainless Steel Cavity/Cabinet • 3 Year Manufacturers on-site Warranty

The stand out feature in the specification for the Daewoo KOM9M11S 1100w Light Duty Manual Control Commercial Microwave is its separate start button; a simple sounding addition which dramatically reduces damage caused to the microwave, essentially lengthening its lifespan. The high level of power that a commercial microwave oven is able to produce makes it particularly at risk of damage if it is operated without food inside; a situation that a separate start button greatly helps to avoid.

Also available in 60htz versions for marine application

Daewoo KOM9F50 Medium/Heavy Duty 1500w Microwave complete with CPS6A Microsave Cavity Liner

The Daewoo KOM9p11 is ideal for reheating snacks and desserts in any commercial kitchen, garage forecourt, office or canteen vending. Simple to use with 20 programs and designed to withstand the rigours of a commercial kitchen.

Daewoo KOM9F85 Heavy Duty 1850w Touch Control Commercial Microwave complete with CPS6A Microsave Cavity Liner

Daewoo KOM9F50 complete with CPS6A Microsave Cavity Liner features include:

Daewoo KOM9F85 complete with CPS6A Microsave Cavity Liner features include:

• NSF Approved Microsave Cavity Liner keeping the cavity clean as well as helping to avoid costly repairs and downtime.

• 1500w Microwave Oven Power

Offering reliable, exceptionally high quality performance for commercial catering concerns, the Daewoo KOM9F50 1500w Medium/Heavy Duty Touch Control Commercial Microwave delivers exceptional value for its comparatively reasonable price. Minimum training or instruction is needed to use this commercial microwave oven directly out of the box; even programming this microwave is a cinch! Further adding to this Daewoo commercial microwave’s value is its stainless steel construction, which increases lifespan, while also ensuring that it remains easy to clean and maintain.

• Top and Bottom Feed Magentron for Even Cooking • 27 Litre (0.95 cu.ft) Oven Capacity • Double Quantity Facility • Top Mounted Touch Controls with Braille. Easy to Use and Programmable • Stainless Steel Cavity/Cabinet • 3 Year Manufacturers on-site Warranty

• 1850w Microwave Oven Power

The Daewoo KOM9F85 is designed for heavy duty commercial and industrial locations. It has a dual emission top and bottom energy feed. It has a 1850W power output and 27 litre capacity. This commercial microwave oven is built to last, featuring an easy to maintain stainless steel cavity/cabinet which is additionally protected with a cavity liner, as well as a 3 year manufacturer’s on-site warranty. The Microsave Cavity Liner saves you time and money by protecting the interior of your commercial microwave oven from spills and burnt food particles; reducing the chance of damage and increasing hygiene

Fizz Sales Hit a Record High in 2018 Sales of sparkling wine and Champagne, combined, reached a record high this year when Brits bought almost £2.2 billion worth of fizz. The Wine and Spirit Trade Association’s latest market report shows that almost 165 million bottles of sparkling wine and Champagne were sold in the UK in the last recorded 12 months. A record £1.5 billion, the equivalent of 146 million bottles, of this was from sales of sparkling wine alone. And supermarket wine buyers are reporting a boost in sales of Crémant, a French sparkling wine, this festive season. The UK’s sales of sparkling wine have enjoyed rapid growth in the last decade, however more recently the category’s growth is slowing. Despite this 2018 still saw more sparkling wine sold in the UK than any previous year. Combined sales of sparkling wine and Champagne have almost doubled in volume and value in the last five years. In 2013 Brits spent around £1.2 billion on fizz compared to the £2.2 billion bought in the same 12 month period this year. The popularity of fizz has helped to boost the English wine industry which this year saw a record harvest following near perfect growing

conditions following the 2018 heatwave. Last year around 5.9 million bottles of English and Welsh wine were produced by vineyards, this year’s harvest is expected to exceed 6 million bottles. The Ridgeview estate in Sussex was last month awarded the coveted trophy of the world’s best winemaker in the International Wine and Spirit Competition. This is the first time in the IWSC’s 49-year history that the award has been presented to an English producer. The sparkling wine category includes Prosecco, Cava, Crémant and English sparkling wine amongst others all of which have found their way into supermarkets and onto drinks menus in bars across the UK. The lion’s share of sparkling wine sales in the UK is from Prosecco, however the growth in sales of Prosecco has slowed markedly, with drinkers exploring other fizz offerings. Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “Fizz is traditionally enjoyed over the Christmas holiday period and 2018 looks to be another sparkling success for wine makers. UK consumers now have a far greater range to choose from than ever before, including world class English sparkling wines, Cava’s, Prosecco and Crémants. But to allow consumers to continue to enjoy a wide range of quality sparkling wines, the government cannot allow a ‘No Deal’ Brexit which will stifle trade and limit choice. The greatest gift for sparkling wine lovers this Christmas is a deal which allows for frictionless trade without tariffs.”

Main Course Meals Face “Calorie Cap”

Main courses in the hospitality sector could be limited to 951 calories under draft proposals from Public Health England. The proposal, following discussions with industry bodies, could see restaurants, hotels, pubs,cafes and takeaways forced to limit the calorie content of several specific dishes, including pizza at 1,040 calories, and chips, waffles and mashed potatoes at 416 calories. Proposed calorie limits include:

:• All convenience meals – 544 • All restaurant mains – 951 • Sandwiches – 550 • Salad (as a main) – 550 • Pizza – 1,040 • Portion of chips sold in supermarkets – 302 • Portion of chips in a restaurant – 416 • Onion bhaji – 134

Dr Alison Tedstone, chief nutritionist at Public Health England, said: “Children and adults routinely eat too many calories and severe obesity in 10- to 11-year-olds has reached an all-time high.

“These are early days in the calorie reduction programme but the food industry has a responsibility to act. We are consulting on ambitious guidelines to help tackle everyday excess calories – we welcome the industry’s feedback to help shape the final guidelines.” The consultation, following further approvals, could roll out in spring. It comes amid concerns that calorie counting and labelling could put extra pressure on an industry already struggling under the strains of skills shortages, business rates and high rents. In September 2018 UKHospitality chief executive Kate Nicholls said: “The consulta-

tion does seem to acknowledge that there will be difficulties for some businesses, particularly smaller ones, to implement calorie labelling. UKHospitality has been very clear that any inflexible mandatory requirements will place considerable burdens on smaller businesses and those venues that change their menus regularly.

“UKHospitality will be using the consultation as an opportunity to reiterate that point and highlight the efforts already being undertaken by the sector to provide transparency and choice. “At a time of economic and political uncertainty, and with costs continuing to rise for employers, the last thing businesses need is additional, unwieldy legislation. We will be making this point forcefully to the government to ensure that any new rules are proportionate and take into account the challenges faced by SMEs.”

January 2019

CLH News

Regale Microwave Ovens Ltd Regale Microwave Ovens Ltd are proud to announce that they have been appointed sole distributor for the UK and Ireland for the commercial microwave oven range of Daewoo microwaves. The Daewoo company, taken over by Winia Dayou during 2018, decided to close down the operation in the UK and appointed different sole distributors for their various ranges of electrical equipment. As Regale Microwave have been instrumental in advancing the brand within the last five years by helping to develop and work with the factory to produce a good quality range of reasonably priced commercial microwave ovens plus the promotional support that Regale put behind the brand, Winia Dayou decided in October 2018 to award Regale with the responsibility of continuing the Daewoo brand within the UK and Ireland. As part of the agreement, Regale will continue to provide the three year warranty period that Daewoo UK gave with their commercial products with Regale appointing ‘Masterwaves’ as their main service agents. Masterwaves will also be responsible for covering all ‘in warranty’ work and Daewoo spares will also be available via Masterwaves should customers wish to purchase items such as consumer parts. Patrick Bray and Barry Clark set up Regale Microwave Ovens Ltd in 1983 and have gone from strength to strength in being the ONLY independent commercial microwave oven specialists in the UK with over 70 years practical knowledge and experience in commercial microwave ovens between them. Barry Clark, Research and Development Director said “Being factory trained engineers we only specialise in commercial microwave ovens and have experienced the problems

that users in busy kitchens suffer and try to help develop ideas such as the Microsave® Cavity Liners to save Cleaning time, Down-time and unnecessary repairs to microwaves under constant pressure - sometimes twelve hours a day! We also understand the back-up and advice users need to make sure that they are using the correct power levels and quality of microwave that they need to purchase. What is the point in buying a piece of equipment that is incapable of handling high pressure work and finding that the equipment purchased keeps breaking down due to not being able to perform correctly. We have come across instances whereby a microwave of only 1000watt output has been purchased purely on price and not 1850watts which was really needed. I think that the reason Winia Daewoo appointed Regale as their sole distributor is they understood the way Regale handle their customer’s needs and appreciated the way that we have helped to develop the Daewoo brand over the past five years – we are pleased that they decided to keep the name Daewoo so that we can carry on working to build up the brand to the position it deserves” Regale Microwave Ovens Ltd: 140 Ordnance Business Park, Aerodrome Road Gosport PO13 0FG Telephone 01329 285518 – microwaves@regale.co.uk – www.regale.co.uk – www.microsave.co.uk See the advert on the facing page for details.

Caterer, Licensee & Hotelier

January 2019

Immigration Policy To “Prioritise Skilled Workers” The government has confirmed that it will introduce a skills-based immigration system once the UK leaves the European Union. In its White Paper, the emphasis will be on “talent and expertise… rather than where they come from”, said to home secretary Sajid Javid. The white paper sets out the government’s plans for immigration after Brexit, and puts in place a number of recommendations set out in the independent Migration Advisory Committee report, published in September. These will include plans to scrap the cap on Tier 2 visas for skilled workers coming into the UK, while the proposed £30,000 minimum salary threshold to qualify for visas will go out to a consultation. Low-skilled migrant workers will lose the right to live and work in the UK . Skilled workers will be recognized as those who have A-Level equivalent qualifications or higher. A salary threshold , yet to be set will also be introduced. Unskilled workers will be able to apply for entry through a “transitional… time-limited route for temporary short-term workers” with a visa that will permit entry for 12 months, with a 12-month cooling-off period “to prevent people from effectively working in the UK permanently”. Visa holders will also be denied access to public funds through mechanisms like benefits or the NHS, no right to stay and no right to bring dependent family members.

Commenting on the Immigration White Paper, BBPA Chief Executive Brigid Simmonds said: “We welcome the Immigration White Paper and its recognition that migrant workers play an important role in the UK economy. Greater flexibility shows the Government has been listening to the beer and pub sector as well as the wider business community. “We have previously called for a review of the Tier system and welcome the intention outlined by the Government to remove the annual cap on the number of Tier-2 work visas issued, widen the skills threshold to include people with qualifications equivalent to that of A levels, and end the requirements for labour market tests by employers wanting to sponsor a worker. “We have also previously raised our concerns over retaining the salary cap of £30,000 as pub chefs, who are very much in short supply within our sector, would in many cases not meet this prohibitively high cap. A further consultation on the appropriate salary cap is therefore most welcome and we will also seek that chefs are included on the shortage occupation list going forwards. “It is good that the white paper recognises the administrative burden involved in employing migrant workers, particularly for SMEs, stating that the Government intends to make the visa sponsorship process less onerous. No small pub could take on the current sponsorship requirements as they stand, let alone the cost and bureaucracy that currently goes

Consumer Spend on A Night Out Up 8.9% Year On Year •

• • The latest Deltic Night Index reveals that average consumer spend on a night out is up an impressive 8.9% year on year to £67.05. Spending is up across all categories (food, transport, entry fees and drinks in the venue), with the exception of pre-drinks, which is down 1.5% on last year. These figures are in contrast to consumers’ frequency of nights out, with 53.9% of individuals going out at least once a week (2017: 60.1%), a 6.2% decline year-on-year. Commissioned by late night operator The Deltic Group, the Deltic Night Index is a quarterly report that tracks the changing consumer habits in the UK’s night time economy. This latest research also highlights that there is an opportunity to ensure more consumers enjoy the night time economy by putting further emphasis on safety and security. Nine in ten (90.4%) of consumers said that how safe they feel on a night out – from the venue itself, to travelling there and back – is an important factor when judging how good a venue is. Respondents were then asked how safe they felt in various situations, and what might make them feel safer. The contrast between male and female respondents was clear: • 63.2% of respondents feel safe using public transport when travelling to a night out, compared to just 52.1% on the way home – this figure drops to 46.3% among women • Similarly, 64.1% of women, and 54.2% of men, said that increased lighting on streets would make them feel

•

safer on a night out 38.3% of women and 19.1% of men said that the provision of phone charging points would make them feel safer, while 32.1% of women (compared to 20.4% of men) said that the provision of emergency phones would 34.1% of women (compared to 13.8% of men) said that female venue security makes them feel safer 76.9% of respondents feel safe being in a venue that searches customers before entry and 71.2% of respondents feel safe in a venue that has metal detectors on the door Just 27.4% of respondents feel that bodycams intrude on their privacy, whereas 74.1% are happy that bodycams are being adopted in late night venues

The responses show that the winners will be the towns that increase late night public transport, street lighting and police presence, and the operators that focus on enhancing their security. However, it is also interesting to note that when asked who is most responsible for providing a safe night out over half of respondents – 55.6% – said themselves. This was followed by nightclub owners (19.0%), and local council public and emergency services (10.0%). Peter Marks, Chief Executive of The Deltic Group commented, “We know safety is a key priority for both operators and consumers, and we have always worked with all local stakeholders to ensure this is the case. But this data shows that there is an opportunity for operators and local authorities to come together to help create an environment that feels even more safe. “This is now our ninth Deltic Night Index, but the first one to look at safety, and the first where the data has revealed a consistent, clear discrepancy in attitudes between men and women. Clearly, when it comes to creating a healthy late-night economy, the focus needs to be on creating a night out that everyone can enjoy.”

with it. “The BBPA has repeatedly called for the Youth Mobility Scheme to be extended to the whole of the EU, so it is great to see the Government commit to doing this in the white paper. The Youth Mobility Scheme allows young people up to the age of 30 from a prescribed list of countries to work in the UK for up to two years and considering some 42% of employees in pubs are under the age of 25, it is great news for our sector. “Whilst through the proposed Tourism Sector Deal we will be working hard to recruit and retain more UK nationals, the announcement of an additional transitionary short term work visa for workers from lowrisk countries will also be welcomed by our sector. “The white paper has outlined that the Government does not intend to require visitors from the EU to require a visa to travel to the UK. This is good news for the Britain’s brewers and pubs who are a vital part of the countries tourism industry. “Overall, the Immigration White Paper is more positive step than had been anticipated for Britain’s beer and pub sectors and addresses some of our key concerns. However, there are still some major challenges to address in terms of salary thresholds, costs and affordability and we look forward to building on it through consultations and discussions with the Government moving forward.”

We need the Government to keep to its word, listen to business over the next 12 months and realise that these proposals will be crippling for business, and Britain’s high streets in particular. An immigration policy that recognises the contributions of migrants of all skill levels is one that works for Britain. “We are working to develop the pipeline of domestic talent, through the Tourism Sector Deal, of which hospitality is a major part; but the hospitality sector needs EU workers to support our homegrown teams and keep the sector growing. “We welcome the Government’s commitment to expand youth mobility arrangements. All the evidence shows that young migrants contribute significantly to the UK economy. We await further detail on this, but it needs to have sufficient incentive for workers to want to come to the UK in the first place. “The introduction of 12-month temporary visa could risk creating a dual workforce, with those permitted to stay being invested in and those on temporary visas unable to plan or progress. This could prove a significant drag on productivity.

HRH Pops in for Christmas Visit

HRH The Prince of Wales paid a visit to the communityowned pub, The Fleece Inn at Hillesley, to highlight the importance of great pubs within rural communities. He was greeted by the children from Hillesley Primary School before going into the pub to meet representatives ofthe pub’s clubs, societies and sporting teams. He even managed to throw a few darts on the way and to pull his own pint of a pint of Mosaic pale ale by local brewery Arbor Ales. The Fleece Inn dates from the 17th century and is the last remaining pub in the parish of Hillesley and Tresham. In 2011, the pub closed for trading after the regional chain that owned the pub failed and the building was under threat of redevelopment. Residents in the village came together to see what they could do to retain the pub and to make it a hub at the heart of the community. A specialist advisor from Pub is The Hub, Anthony Miller, gave the village general advice on the acquisition. Five families underwrote the purchase and 120 members of the

community contributed to the funding and became shareholders in Hillesley Pub Company Ltd. The freehold purchase was completed in June 2012 and with overwhelming local support from the village, the pub was refurbished and redecorated in order to reopen its doors again as a free house, all within five weeks in July 2012. After four years of ups and downs, it was decided to switch the business model and appoint tenants on a leasehold basis. Rod Undy and Karen McGeoch became tenant licensees in late 2016, with the pub now thriving. It was recently named CAMRA Pub of the Year 2018 for the South West region. The pub trades as a traditional local with a loyal customer base from the village and the immediate

surrounding area, but also attracts ramblers walking The Cotswold Way. Two darts teams have formed as well as a golf society, and the pub is used by the local football, tennis, bridge and cricket teams, as well as a weekly cycle group. They also hold regular charity fundraisers and work closely with the church, the school and the Parish Council. Licensee, Karen McGeoch said: “The visit was fantastic for us, the pub and the community. His Royal Highness was very relaxed and seemed to really enjoy himself, having some great banter with the locals. He even offered a local cider maker the chance to visit his own private orchard and had a lovely chat with the village’s oldest resident, Margaret Plummer.” John Longden, Chief Executive of Pub is The Hub added: “His Royal Highness has always been keen to maintain essential services in rural communities and we were delighted that he chose to visit this lovely community-owned pub to raise awareness about the vital role that pubs play in our day-to-day lives.”

BBPA ‘Bitterly Disappointed ’ By Confirmation Of Low And No Alcohol Consultation Outcome

Firefighters Welcomed to Saracen’s Head

The Department of Health and Social Care has published its formal response to the consultation on low alcohol product labelling, confirming a previously widely-reported decision that there will be no changes to the descriptors for low and no alcohol products.

Almost a year to the day since they put out a serious fire at the Saracen’s Head, local firefighters were given a warm welcome when they visited the pub recently to enjoy a pre-Christmas beer or two.

The fire at the Saracen’s Head last December started early evening and, because of its position in the chimney, proved difficult to control. Firefighters from four local fire stations, and a hydraulic platform, were needed to extinguish it.

Commenting on the decision, Brigid Simmonds, Chief Executive of the British Beer & Pub Association, said:

Landlady Melanie Roberson said, “We were delighted when we found out that some of the firemen drinking with us had been at the pub a year earlier and done such a great job extinguishing our chimney fire. It was lovely to see them back in the pub in happier circumstances and thank them again for their heroic actions last December.”

Melanie added, “The fire last year was terrible, but it would have been much, much worse without the firemen’s skill and dedication. They took care to avoid damaging the pub while putting out the blaze, and we even managed to open for business the next day. They saved the pub, and they saved last Christmas for us, so we’re glad they came back for a Christmas beer!”

The firemen, from Reading Fire Station, were part of a larger group of firefighters from several local stations who gathered in Henley to enjoy a few beers on the Ale Trail, which takes in a number of Brakspear pubs in the town, including the Saracen’s Head.

UKHospitality commented: “The central plank of Government’s immigration policy, to cut off lowerskilled migration with a salary threshold, is fundamentally flawed and will damage the hospitality sector and the wider UK economy. It also does little to build bridges with our European friends.

“Confirmation of this decision is bitterly disappointing. The Department of Health has missed this opportunity to give consumers greater clarity when it comes to the labelling of low alcohol beers. “Changing the current definition of ‘alcohol free’ beer from 0.05% ABV to 0.5% ABV – as we suggested during the consultation process – would have brought the UK in line with the rest of Europe and other global markets. This creates the perverse situation whereby beers at 0.5% ABV produced in Europe can be sold in the UK as “alcohol free”, but British brewers brewing at the same strength

must label their beer differently. This is discrimination and will create confusion for consumers. “Whilst we have already seen significant growth in the low alcohol beer sector, the Government has failed to implement changes that would enable Britain’s brewers to further innovate and promote lower strength drinks to stimulate this growth further. “A decision by the Australian Government to introduce tax reductions for ‘lighter’ beer has already led to growth of such beers to occupy 25% of the market there. Sadly then, this decision by the UK Government represents a missed opportunity to provide a similar incentive here and gives no encouragement to those seeking to moderate their alcohol consumption. “There is plenty of evidence to show that moderate drinking brings health benefits, and beer, which is typically a low strength form of alcohol, is a great way to enjoy a wellearned drink whilst supporting your local pub.”

Caterer, Licensee & Hotelier

January 2019

NFU Mutual Issues Advice To Prevent Hotel Fires are unknown. Problems with access to the property by the Fire and Rescue Service, and inadequate water supplies and resources were contributory difficulties for eight of the fires. Hotel and motel fires accounted for 54% of the estimated cost of large losses in the 'other residential' sector (including care and nursing homes) as whole, totalling over half a million pounds more on average (‘other residential’ cost averaged £848,000).

ADVICE TO BUSINESSES TO PREVENT FIRES AND FOR FIRE RISK ASSESSMENT:

Recent figures from the Fire Protection Association, reveal that large loss fires in hotels, motels and B&Bs cost an average of £1.4m each, prompting hospitality insurer NFU Mutual to issue advice to help prevent them. During the six year period, there were 47 fires in hotels and motels that were deemed to be ‘large losses’, with almost two thirds of the average cost (63%) owing to business interruption expenses compared with 29% for material damage. The majority of fires took place in the evening between 6pm and 12am (28%) followed by the early hours, between 12am and 6am (23%). Nathan Brew, Health and Safety Technical Manager at NFU Mutual Risk Management Services Ltd, said: “Fire remains one of the greatest hazards to the lives and livelihoods of hoteliers. The assumption is that most fires start in the kitchen, but the hazards range from self-combusting tea towels to electrical faults and chimney fires. “The average cost of reinstating a hotel following a large fire is a staggering £1.4m, due mostly to the way that fire spreads through dry wall systems used in modern properties that leave them less resilient to fire. While older brick-built properties with wet masonry walls and fire doors tend to hold a fire within the compartment of origin, these hotels also tend to use unique, listed or heritage buildings which are particularly expensive and slow to reinstate due to protection rules. Even for smaller fires, the interruption suffered to a business’ ability to operate is often the biggest concern. “The scale of these figures shows how important it is to take all possible steps to prevent fires breaking out, and to have adequate means to evacuate people safely in the event of a disaster.” Of the disasters, 57% were deemed accidental and 23% deliberate, while the causes of the remaining fires

Nathan Brew, Health and Safety Technical Manager at NFU Mutual Risk Management Services Ltd provides the following advice to help prevent fires in hotels, as well as some information that could also be included in a Fire Risk Assessment: “Many businesses assume that a fire will never happen to them, however the figures show a different story. Business owners should ask themselves whether their protection measures are safe, and their Fire Risk Assessment (FRA) is suitable and sufficient. “When reviewing an FRA, we often see ‘standard cooking equipment – all maintained’, however an assessment should list all kitchen equipment, including the fondue or raclette set that lives in the loft, explaining why it’s not going to start a fire. “As fires in the hospitality industry routinely start in kitchens with high temperature frying equipment operating for long periods, many hotels believe that they are not at risk. “However, the kitchen is still a priority risk area for all types of catering business, containing numerous appliances that could overheat or cause an ignition. The kitchen should take up numerous pages in the FRA to cover all bases adequately. It should detail the safe operation/precautions for kitchen equipment including ovens and all other cooking equipment, their location and fixings, and oil changing, cleaning and maintenance arrangements (such as testing thermostats and removing any grease build up). “There are also some other more general questions that should be asked, which can be taken as obvious indications that the fire risk is not being properly managed. “Does the FRA stipulate who’s trained to use the equipment and who is responsible for it? Who cleans the ducting and filters, and how is this logged? Is it to the standard stipulated in the FRA? “Astonishingly, we have seen a case where the FRA has been handwritten on one piece of A4 paper by the

Casual Dining is Back Casual Dining – the definitive trade show for the UK’s hotel, pub and restaurant sector is back, opening on 27-28 February, at its new home ExCeL London.

WHAT IS IT? Google Chromecast is a small device that plugs into a television’s HDMI socket, enabling the casting of media from a guest’s device to a hotel’s television, allowing access to content from apps such as Netflix, BBC iPlayer and Spotify.

HOW DOES IT WORK? Using a portable device (e.g smartphone, tablet) as a remote control, a guest can choose from a list of

1. Check that the FRA discusses the ‘kitchen passive protections’ adequately. This means the quality of the walls, ceilings, fire doors and shutters separating the kitchen from the rest of the building. This is important, as any blaze starting in the kitchen should be contained within the kitchen for as long as possible, if not completely. 2. Consider active fire safety protections, including fire alarm coverage and automatic suppression, the correct fire extinguishers, and ensuring staff are adequately trained to use them. There should also be isolation controls on fuel supplies and automatic suppression systems should be considered - especially as access can be a problem for fire crews - they are very reasonably priced nowadays and could make the difference between having a small fire or a disaster. 3. Washing and drying equipment should be addressed. The FRA should stipulate keeping plugs positioned away from the floor in case of water leakage, and the need to be located within a contained ‘fire resistant’ environment that will stop flames jumping out onto an escape route. 4. Discuss the filter cleaning arrangements on driers, and ensure the full cooling cycle is always used to prevent self-heating. Self-combusting tea towels are a more bizarre phenomenon caused by oils and heat, but one which has seen several of our clients’ businesses suffer serious fire damage and business interruption losses. The FRA should also review the use of automatic suppression on driers (again cheap to do, and some commercial equipment can come with this fitted as standard). 5. Open fires continue to cause problems. Chimneys should be routinely checked or surveyed to ensure that

Thanks to the addition of a second Keynote Theatre for 2019 (both theatres sponsored by Yumpingo), visitors will be able to enjoy even more free content from some of the industry’s most inspiring business leaders, as well as essential insights and market updates from CEOs, MDs and senior directors from some of the UK’s biggest and most well-known pub and restaurant chains. “It’s more important than ever that our amazing industry is completely united. I’m delighted to be speaking at our industry trade show, Casual Dining. See you at ExCeL,” says CEO & Founder of Mowgli, Nisha Katona MBE. For more information and to register for a free trade ticket to Casual Dining 2019, please visit www.casualdiningshow.co.uk and use priority code CD81.

The new, larger venue ExCeL London will accommodate around 220 exhibitors showcasing everything from new food

Watch what you want, when you want. Chromecast for hotels allows guests to watch their own content on the hotel TV, providing a home from home experience.

BASIC FRA CHECKLIST:

and drink products, catering equipment and tech, workwear, tableware, payment solutions and business services.

Already known as a magnet for top buyers from across the sector, Casual Dining is aiming to raise the bar yet again. With countless new, innovative products on offer, a visit to Casual Dining gives visitors the unique opportunity to refresh their food and drink offering for the coming year.

Chromecast For Hotels

hotel’s receptionist. The FRA should be crafted by a competent person who could end up defending it in court, and that person needs to be qualified and experienced in fire risk. Any business owner who feels that they do not have the relevant experience should seek the help of a specialist, but not abdicate responsibility to them. Get involved, make sure it is agreed and understood so that it can confidently be put in to action. The FRA will then need to be updated and periodically reviewed to ensure it remains current. “An FRA that is beautifully crafted, considered, bound and sat on the same shelf since being written five years ago may not be able to be relied upon as a defence in court. It should be checked over, reviewed and re-signed at least every twelve months. Things change, and so do staff. If what is included in the FRA isn’t happening, then there could be trouble if things head south.”

See the advert on page 11.

apps and simply “cast” the app’s content onto the TV. All that’s needed is a wifi connection and a TV’s HDMI port.

Hospitality Chromecast is configured to prevent interference between rooms and housed in protective casing, preventing tampering and theft.

WHY IS IT IMPORTANT?

I’D LIKE TO KNOW MORE

Eight in ten UK adults (40 million people) watch catch-up TV and subscription services such as Netflix, and over 45 million people own a portable, smart device. Chromecast enables a guest to watch their own content on the room’s big screen, providing the much sought after “home-from-home” experience.

To find out more, get in touch: info@airwave.tv or 0845 555 1212 or see the advert on page 3.

DO I NEED A SMART TV? No. A Chromecast unit turns a non-smart into a smart TV!

WHY IS A 'HOSPITALITY CERTIFIED’ CHROMECAST NECESSARY?

‘Pudding Tax’ Suggested Despite Falling Consumption Calls for a so-called “pudding Tax” covering cakes, biscuits, sweets and other sugary snacks have been made following a report by Public Health England which revealed the average child has consumed 18 years’ worth of sugar by the time they reach the age of 10. The heath body has said that while sugar intakes have fallen in recent years, the average child still consumes the equivalent of 2,800 excess sugar cubes each year. According to the report, a third of children leave primary school either overweight or obese and PHE are working with the food industry to remove 20% of sugar from products most contributing to children’s sugar intakes by 2020. Manufacturers have been set targets to cut the sugar content of common foods but have so far made little progress – with puddings actually containing more sugar.

Dr Alison Tedstone, chief nutritionist at Public Health England (PHE) said officials will tell ministers that further action, including taxes is needed if the next set of results, due later this year does not show a substantial improvement. Speaking to a daily newspaper she said: “We will be very clear to Government if it is not good enough. We would be saying that other actions are needed.” Calls for a pudding tax follow the introduction of the soft drink’s “tax” brought in last year on soft drinks which placed a levy on drinks with a high level of added sugar. The food industry was told to cut sugar content in common foods by a fifth by 2020.

they are structurally sound, well-maintained and able to cope with the demands of modern heating appliances. It should be swept by a professional chimney sweep at least twice a year if it is in use frequently or all year round, and the lining (if there is one) should also be regularly inspected, especially when the main fuel is wood, as tar deposits are highly combustible and corrosive. 6. The appropriate type and numbers of fire extinguishers must be present in the correct places, and must not prop open doors. Staff should be trained on how to use them correctly for the different types of fire they could encounter. 7. Test the fire alarm routinely and ensure all staff know what to do in the event of an alarm activation. Time the escapes, share results and follow up on problems and delays. Check the decibel outputs on fire alarm sounders in sleeping rooms, and emergency lighting. The FRA should stipulate who, when and how all are tested. Walk the fire escape routes both in the day and night, and ensure they’re sensible, clear and as short as possible, clearing any items that could fuel a fire or impede escape. 8. Staff should be aware of their role in the event of a fire, particularly the procedures which should be followed at night-time when the number of available staff is limited. Work on the basis that many guests may be a little worse for wear overnight after visiting the bar, and plan evacuations accordingly. Ensure building floor plans are available for the Fire and Rescue Service and ensure all staff know where the nearest hydrant is located. 9. The fire alarm panel should be accompanied by a zone plan (unless the fire alarm panel has a display which shows the area in which there has been an activation). This is helpful for the Fire Service and staffing teams in identifying where there might be a problem and where the initial emergency response should be focussed. 10. Consider whether storage solutions are suitable. For instance, is the boiler room the best place to store the ‘back up mattresses’, spare cooking oil and those portable gas heaters for emergency use? If it’s not flagged it up, then the FRA needs a closer check for adequacy. While the above is not everything that should be considered, those left wondering might consider bringing in a professional to take a look and help make the FRA suitable and sufficient for purpose. For more information about NFU Mutual Risk Management Services Limited, visit: www.nfumutual.co.uk/business/risk-management/

CK Direct Joins Ceda CK Direct is proud to announce it has been accepted by ceda as a Silver Partner to offer ceda members the best in professional kitchen ventilation and extraction solutions, designed and manufactured by the Peterborough-based company. “Since 2002 CK Direct has developed a reputation for innovation, specialist advice and manufacturing excellence when it comes to professional kitchen ventilation and extraction systems. We have seen ceda developing into a leading resource and authority in design, projects and equipment for the food service and hospitality sectors and the time is ideal for us to add our reputation in kitchen ventilation and extraction to them and to work closely with member companies. Our client base already includes ceda members, architects, food service consultants and many of the UK’s leading restaurants, so connecting directly with more ceda members is great for us,” comments CK Direct Managing Director Tony Ricciardi. The CK Direct extraction hoods are designed to the UK’s current DW/172 specification for commercial kitchen ventilation systems from the Building Engineering Services Association (BESA) that reflects the latest legislation, cooking techniques and types of professional catering equipment. Offered in 1000, 1200 and 1500mm deep models, the extraction hood designs embody CK Direct’s experience in working with foodservice operations across all sectors to provide effective kitchen ventilation. CK Direct’s continued investment in the latest equipment enables it to design, manufacture and install high quality professional kitchen extraction and ventilation systems at a competitive price with fast turnaround times. The experienced team of designers, fabricators and installation engineers will be on-hand at CK Direct for ceda members and their clients to deliver just what they need for successful and profitable food service operations. For further details see the advert on the back cover of this issue.

Professional Kitchen Show platform to connect directly with visitors; and badgescanning data capture software at no extra charge. They will also receive education sessions pre and post show, discussing how best to capture data across the two days, and how to use it effectively.

INTRODUCING THE HRC 200 BIRMINGHAM BUYERS CLUB The Professional Kitchen Show is bringing immersive features and a first-of-its-kind buyers’ club to NEC Birmingham on 22-23 January. With over 8,000 key senior buyers, 250 exhibitors and unmatched support pre, during and post show, this is a must-visit for every professional across the supply chain. THE SHOW FOR THE ENTIRE SUPPLY CHAIN The Professional Kitchen Show is where kitchens and technology meet, resulting in a show dedicated to the entire supply chain; manufacturers, dealers, distributers, designers, owners and the all-important end users of professional kitchen equipment. To maximise ROI for everyone that attends, the show sees an unrivalled level of investment in experiential features and technology. This guarantees exhibitors and visitors leave the show with the information, relationships and products they need to drive their business forward. Meanwhile visitors will experience a unique range of immersive features, centred on an interactive ‘smart kitchen’, with more details to be announced soon.Exhibitors will receive: a superior stand build that moves away from old-fashioned shell schemes; a dedicated pre-event communications

A leading feature of the inaugural show is the 200strong buyers’ club – the HRC 200 Birmingham. The program is officially launching later in the summer, and founding members already include Sodexo, Amadeus, Vision, Spirit and Bartlett Mitchell. Ross Carter, Portfolio Director at event organiser Fresh Montgomery, says: “The HRC Buyers Club is the first of its kind, and brings over 200+ of the country’s most influential buyers together to discuss the future of the market. It’s a fantastic opportunity to get faceto-face with key decision makers and build relationships that matter to your business.” Members that join The Professional Kitchen Show’s dedicated buyers’ club will receive the complete VIP experience, with local accommodation, fast-track entry, dedicated meeting spaces, and an exclusive evening networking party and unmissable morning seminar. Ross Carter adds: “The HRC Buyers Club is truly one-of-a-kind, and we’re excited to announce more details about its features, and the wider show, over the coming weeks. “The Professional Kitchen Show is built around return on investment, for exhibitors and visitors alike. The result is a show that’s not just market leading, but market defining.”

BOOK YOUR PLACE TODAY The Professional Kitchen Show is running alongside The Foodservice Show (to be officially launched shortly). Both shows are taking place at NEC Birmingham for one incredible event on 22-23 January 2019. With the most innovative equipment and the finest food combining under one roof, this is the must-visit event on the industry calendar. Availability for The Professional Kitchen Show is limited, so visit http://www.professionalkitchenshow.co.uk/visiting/whatto-expect today to see the event promo video and enquire about your place.

Connectology: Winterhalter Showcases The Latest Connected Dishwashing Technology Winterhalter stole a march in the ‘connected kitchen’ with the launch of its Connected Wash technology back in 2016, and the company has kept ahead of the field since. The new models on show at the Professional Kitchen Show (PKS) showcase the marketleader’s expertise – both on stand 620 and in the show’s Kitchenology Smart Kitchen feature. On stand 620 Winterhalter will show its new UC undercounter glasswashers and dishwashers – as well as offering Connected Wash, they have been extensively upgraded to make them even more energy and water efficient, while delivering the best ever wash results. A new smartphone-style touchpad control panel makes them even easier to use, and offers more functions, while the UC warewasher cabinet has been reengineered to give the longest possible service life.

Also on stand will be the company’s latest PT passthrough dishwashers, which include a variety of energy saving features as standard. In addition, Winterhalter is offering the new PT under its innovative Pay Per Wash (PPW) scheme. This allows operators to get a Winterhalter with no upfront costs or capital outlay. They simply pay per wash as they go along, by purchasing ‘wash credits’ online or by phone. PPW includes not only the machine but also service and chemicals – so most of the headaches

Koppert Cress Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening. Every year at least one new item is added to the collection of Micro-vegetables. A collection, which is presented as ‘Architecture Aromatique’. Koppert Cress has a direct approach of these users, to ensure awareness and create demand for its unique products. Cressperience is a meeting room with demonstration kitchen, where chefs are introduced to the products and can experiment on end

associated with dishwashing are taken away. All staff have to do is load and unload! Another stand draw will be the opportunity to meet Glenn Roberts, Winterhalter’s new sales director. One of the foodservice equipment industry’s best known faces, he officially joins Winterhalter on January 1st, so PKS will be the ideal time to catch up with him and find out about his plans for his new role. Winterhalter will have a selection of models featured in the PKS Kitchenology Smart Kitchen. Here the focus is on how the most innovative products and smart technology are delivering business efficiencies and sustainability. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

with them.Every day, more than 160 motivated staff of Koppert Cress supply the Dutch traders and wholesalers, who in turn distribute the micro-vegetables all over Europe and beyond. The end users of the products are mainly chefs, restaurants, caterers, hotels and food services. Reliable supply of the fresh and tasteful ingredients allows chefs to be creative and surprise their guests. In recent years the company has received several rewards, recognizing the innovative approach of the product and the market. Twice the ‘AGF innovation award’ was presented to Koppert Cress. A prestigious biannual award given by a jury of peers in the Dutch vegetable industry. But also the gastronomic world has learned about the achievements of Koppert Cress and come to appreciate its products. Please visit us on stand 920.

January 2019

CLH News

January 2019

CLH News

Professional Kitchen Show

Bespoke Cooking and Food Preparation Systems Valentine and sister company Cuisinequip have an exciting range of cooking and food preparation systems on show at Professional Kitchen Show 2019. The core of the range includes the Valentine Evo 200 – 600 model fryers and new to the stand will be the Evo 2200PP twin pump fryer with oil filtration. This keeps the oil separate from each tank to minimise contamination and allergy issues. The Evo fryers will be alongside the latest technology from the Swiss manufacturer in the shape of the Alpina

300 Eco fryer. Stand 430 has a strong display of induction cooking systems from Locher including the Electric Chargrill, Hotstar display trolley and Rustica Electric Steak Grill. Bottene completes the line-up with its PM50 fresh pasta machine in bold red and the BE90 ravioli machine. For more information on Valentine Equipment and Cuisinequip call: 0118 957 1344 or visit: www.valentinefryers.com www.cuisinequip.com

Kitchenology: CESA Zone Showcases The Latest Foodservice Technology The impact of digital technology on commercial kitchens is gathering pace and the Professional Kitchen Show’s Kitchenology Zone, which is supported by CESA, will spotlight the very latest advances. Centre stage will be a Smart Kitchen, where visitors will be able to walk through a complete kitchen showcasing some of the latest models, including connected warewashers, refrigerators and cooking appliances. “Equipment that’s connected via the internet is already proving its worth in terms of improved efficiencies, lower running costs, less down time and much-enhanced ‘first time fix’ rates,” says John Whitehouse, chair of CESA. “The Kitchenology Zone Smart Kitchen is the place to see how it all works together.” CESA will also be promoting its training and education programme for 2019. The CFSP accreditation (Certified Food Service

foodservice operators get answers to their equipment questions. Visitors to the stand will be able to find out about the Foodservice Knowledge resource. CESA has created specialist committees, covering everything from refrigeration to warewashing, and part of their function is to provide a pool of specialist knowledge and advice on their area of expertise, which anyone in the industry can access, via CESA. Professional) has become internationally recognised for giving an holistic understanding of how foodservice businesses work. However, it’s only a part of the programme that CESA is developing. For 2019 courses range from Principles of Foodservice, a short introduction for new starters to the industry, to a comprehensive Networking and Connectivity module aimed at maintenance staff and service engineers. A major part of CESA’s remit is to help

For more information visit the CESA Stand 448 at the PKS or contact CESA direct. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 190 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk

New Meat Ageing Cabinet, Grab and Go Unit and Chef’s Drawer: Williams at PKS The Williams stand at the Professional Kitchen show will be the place to get a look at some brand new refrigeration products. Meat ageing is the latest trend and Williams has market-leading expertise in the area, having worked with restaurants for many years to develop refrigeration solutions. On stand 530 the company will launch its new Meat Ageing Cabinets – as well as delivering a superior product, they are available in a wide range of colours and finishes to suit front of house décor. Williams is also expanding its range of Gem Multidecks with the launch of the Scarlet, the company’s first heated grab and go unit. Again, it’s available in a wide range of finishes to help maximise impact. Centre stage on the stand will be the latest Williams Chef’s Drawer. Available as either a fridge or a freezer, the Drawers bring refrigerated storage right into the heart of the kitchen, and can even be sited under cooking appliances. Williams will demonstrate this feature by showing the Chef’s Drawer with a Falcon Dominator Plus Electric Chargrill mounted on it. Visitors to the stand can see for

themselves how practical and versatile the Chef’s Drawers can be in a busy kitchen. They are built with stainless steel interior and exterior, can operate in ambient temperatures up to 43°C, accept 2/1GN pans, up to 150mm deep, and offer a capacity of up to 94 litres. The fridge version of the Chef’s Drawer can be adjusted between 1 and 4°C, while the freezer offers a temperature range of -18 to -21°C. Both versions measure 880mm wide by 850mm deep and 475mm high. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

January - Are You Prepared for the 'Dry' Season? just proved that! To quote CAMRA, ‘pubs provide a wealth of social benefits to individuals and communities’. Ironically, in what’s considered the most miserable month of the year, when our mental health is most at need, we stop visiting a place which can help counteract the blues.”

EXTEND YOUR RANGE John Hadingham, Managing Director at St Peter’s Brewery explains how operators can drive sales during Dry January. “Offering high quality, non-alcohol alternatives will help increase sales, particularly for those who still want to go out and have fun but commit to Dry January.

If your business is in, or if you are employed within the hospitality and on-trade sector you will be all to familiar with “Dry January”, which is a campaign initiated by Alcohol Concern and first came to prominence around about 2012 when an estimated 17,000 people gave up alcohol for the whole month of January. Along with “Sober October”, Dry January is now a calendar event encouraging a month of abstinence to “recognise the health and wellbeing benefits” of curtailing drinking habits and indirectly links with a period of frugality as people look to offset Christmas spending. Things have moved on rapidly since the original Dry January in 2012. Wind the clock forward seven years, and this month an estimated 4.5 million people are expected to take part - an increase of over 23,000%, and over one million up from 2018.

What might be good for the liver isn’t necessarily good for business, and any potential fall in trade can hit businesses hard, particularly during traditional lean winter months, and in these uncertain times of Brexit and rising costs. So, does the thought of an empty pub, or restaurant fill you with dread? Do you see Dry January is a threat or an opportunity? Traditionally January is the worst performing month in terms of on trade sales, however, if January 2018’s figures are anything to go by it is certainly not all doom and gloom. According to industry analysts CGA Like-for-likes sales in January 2018 were up 0.6% nationally, against January 2017 with pub businesses having the best of the month’s trading! As the saying goes “if the doors don’t swing……the tills don’t ring” so it is pretty vital to ensure that those partaking in Dry January are catered for, and more importantly catered for with lots of choice! People crave social interaction - Christmas has

“The alcohol-free drinks market is beginning to have a huge impact on the drinks industry and operators need to consider zero alcohol options both during Dry January and beyond. With people paying more attention to how much they drink and wanting to lower their intake, more demand for decent alcohol-free drinks has arisen. People want a decent alternative to their favourite ale or wine, which is why this category is growing. We’ve seen huge success with Without®, our zero alcohol craft beer brand as people seek out a pint that’s as good

as the real thing.” "Operators need to make sure during Dry January - and beyond - that they don’t just run with one or two zero alcohol brands. With demand growing, one brand is not a solution, they need to have a range of drinks: ciders, ales, lagers, wine, even spirits, and probably more than one brand in each category and ensure their customers know these products exist. Up until now operators have almost hidden away their no and low alcohol offerings. They need to start letting people know they are offering it. Advertise the different beers, wines and ciders available and encourage customers to try them.” “We’ve just introduced St Peter’s Without® on draught and its doing incredibly well. We all know bar taps are at a premium, but given the rapid growth of this sector, I suspect it will not be long before alcohol-free on draft becomes more common, especially as international brands continue to enter the category. However, the consumer demand is definitely there so it is just a matter of time before more bar space is dedicated to no alcohol brands." Over the past four years, the level of abstinence has grown to over 5.5 million adults in the UK said Jerry Shedden category and trade marketing director of Heineken UK he says; “one of the findings reported within Heineken’s the green paper is the live better trend, which incorporates low and no alcohol alternatives. Predicted to add £58 million to the channel by 2021, more and more people are trying to lead healthier and more sustainable lifestyles, whether by watching what they eat, or moderating their alcohol intake. It’s clear the market is in demand, with 50% of people now moderating the alcoholic intake and 15% claiming they would visit pubs more often if they were better non-alcoholic drinks available.” (CONTINUED ON FOLLOWING PAGE)

January - Are You Prepared for the 'Dry' Season? January 2019

(CONTINUED FROM PREVIOUS PAGE) Simon Baldry, Director at Woodstar Beverages, comments: "In the last year alone, we have seen huge growth of the low/no alcohol drinks category as Brits turn their backs on high alcohol content in favour of healthier choices. This change has been particularly prevalent during Dry January, with research from Alcohol Change UK revealing that 4.2m planned to participate during 2019.

CLH News

REACH A NEW GROUP OF CONSUMERS Making yourself attractive to the sober crowd can also pay off; make sure you can cater to them with an extensive range of soft and hot drinks. It may also be worth creating a small ‘mocktail’ menu or offering other low- or non-alcohol options to give your customers as wide a choice as possible.

"For the no/low alcohol category to grow even faster, we need to deliver an experience. Consumers want to feel part of the occasion, but traditional soft drinks do not deliver this and fail to excite their everadventurous appetite. "According to our recent research, there are three qualities that consumers look for when avoiding alcohol; a drink that delivers big on taste, has the right look and feels the part – as they still want to feel they are having an alcohol moment. When it comes to low/no alcohol alternatives, it is important that they allow the consumer to participate in the same experience and enjoyment as those choosing to drink."

OPEN FOR COFFEE Flexibility is king in an ever changing hospitality market, “it is not the strongest that survives; it is the one that is able to adapt to and to adjust best to the changing environment in which it finds itself”... so says Charles Darwin! While some operators might be uneasy at the thought of becoming a kind of bar-café/coffee shop amalgam, which has in recent years eaten away at so much of the traditional pubs trade, it is a good way of attracting customers during the daytime when a pub/bar/restaurant might otherwise be quiet. Wetherspoon are a successful example of this! Invest in a quality coffee machine, serve quality coffee, supercharge your WiFi, buy some daily newspapers and you could be successful in tempting some of the from Starbucks.

PROMOTIONS With the average consumer prepared to pay in the region of 5 pounds for an alcohol free cocktail, Ed Jones, senior customer marketing manager at Vimto out-of-home also sees the importance of providing varied non-alcoholic offerings :“This is a crucial time for publicans to design the non-alcoholic offering that ensures those following dry January enjoy each round as much as the rest of the group ,with 42% of consumers believing the choice of softs when eating and drinking out is too narrow there is definitely room for the pub trade to improve by jumping on trends such as the one for frozen drinks for example pubs can jazz up the drink offering. A wide ranging exciting drinks offer can help promote a message of balance and that pubs are still a great place to socialise without alcohol which is important” Being prepared and having a strategy in place to combat the drop-off is essential. One way to attract customers is offering deals throughout the month. Another, more adventurous, approach might be to introduce new products. Says Conor McArdle, Brighter Business.

EXPERIMENT WITH NEW PRODUCTS

Phil Smith, Head of Category & Insight at UCC added “The non-specialist sector (non-coffee shops) is tipped by UCC to be the main growth area through 2019, presenting licensed operators with significant opportunities to drive sales during typically quieter parts of the day.”

UPSKILL YOUR CUSTOMERS Put some fun into January! Your venue can demonstrate its worth as a community cornerstone by holding embracing traditional pub events, evening classes and workshops for those who want to upskill in 2016. Remember the traditional pub favourites? Bar Skittles, Shove ha’penny, cribbage, shut the box, and the ones that have not gone out of fashion, pool and darts. (and yes Our Editor is old enough to remember Indoor League) Whether it’s letting out a function room to a dance teacher, putting a smile back on peoples faces with January Salsa classes, or yoga instructor, or finding a foreign languages tutor willing to teach people once a week, there are numerous of ways you can encourage keen punters through the door.

HOLD A JANUARY SALE Ok, this tip isn’t exactly “farm fresh” but offering heavily discounted food and selected drinks in January is a good way of drawing in the punters, that’s why retail does it EVERY YEAR! Try offering something that you wouldn’t normally offer – perhaps a ‘small plates’ menu for people looking for a quick bite. JD Weatherspoon see January is an ideal sales opportunity, spokesman Eddie Gershon says "If some people wish to stop drinking or drink less in January, that's their decision. However, people enjoy going to pubs and that is not going to stop because of a campaign. For the last 15 years, all Wetherspoon pubs hold a January Sale, where a number of drinks - alcoholic, non-alcoholic, coffee etc - are reduced in price. This is always very popular.

If you’re planning on introducing new drinks ranges or trialling a new menu, you can attract customers by offering experimental dishes at discount prices, like one entrepreneurial restaurant owner in London. Yotam Ottolenghi, a chef and restaurateur, realised that he could open a kitchen to trial new dishes and get customer feedback at the same time. He opened a test kitchen in Camden which gave him the chance to experiment while also securing business.

REVAMP YOUR OFFERING These strategies can also apply to long-term plans; a change of menu, or an introduction of new range of drinks, can extend beyond January to become a quarterly or seasonal event. Offering exclusive product ranges alongside customer favourites can make your business stand out from the crowd, as well as broadening the customer base you can attract.

January is also traditionally the time where people also look to healthier options when it comes to food. The number of vegans and vegetarians has increased rapidly in recent years. Many more people say they are flexitarian – meaning they are occasional vegetarians. NPD’s CREST panel data shows that OOH flexitarian visits have increased at twice the

rate of overall market growth over the last three years. Among 16-34 year olds, overall visits have declined by -3% since 2015, but flexitarian visits within this age group have increased +4%. However, some operators have failed to adapt because they see veganism and vegetarianism as a short-term fad, but others have evolved their menus already, and combined with Dry January this is a great opportunity to combine the two!

rule of thumb is the more good quality images you use the more they will be shared, particularly if you use them strategically, in the lead up to lunchtimes and evenings.

Winners will need to respond carefully, ensuring they provide a balanced menu with the right choices for vegans and vegetarians while not alienating meateaters.

SOCIAL MEDIA January is a great month to experiment with food and drink, and in this day and age social media is vital in getting your message out. According to statistics the three most popular social networks, Facebook, Instagram and Twitter have a combined UK user base of 59 million people. And as mobile technology advances that is likely to increase which means you are able to communicate with your customers and potential customers around the clock. Special offers, food and drink images, employee images, guest images, are an absolute must, and the

Use it Social media promotion can help your January campaign get off the ground!

www.stpetersbrewery.co.uk / 01986 782322 www.heineken.co.uk www.mywoodstar.com www.ucc-coffee.co.uk / 01908 275 520 www.ivor-thomas.com / 0345 061 5050

Let’s get fizzical rising rates and the living wage. Improving the quality of beer, along with food and the pub environment, is one way of reducing the impact of challenges facing the licensed trade. If you train your bar managers and staff in the correct (and safe) use of food-grade dispense gases from BOC Sureserve, you can ramp up quality and increase cost savings.

IT’S NOT JUST DIRT THAT HURTS When you teach bar staff how to pull a pint, you’ll probably cover the importance of clean glassware, chilling and the 45 degree pour. You might also explain why glasses are etched to nucleate the gas and generate better bubbles and which glasses are right for a Guinness versus a cider. These are all essential lessons if you want to create draught masters in pouring perfect pints – and happy customers. Dispensing gas is one of many factors that influence the quality of beer, cider and soft drinks in a pub or club. Yet it’s often left out of training about the perfect pour. Carl Goode, Product Manager at BOC Sureserve, explains why ‘fizzical training’ can prevent you losing customers through poor quality products – and save money in the long run. Remember the carbon dioxide shortages of June this year? Suddenly everyone from manufacturers to customers began to appreciate the importance of dispense gases. Yet they’re still overlooked as a factor in the perfect pour.

Dispense gases put the fizz in a pint of beer, cider or soft drinks like Coca-Cola and are essential for serving drinks the way the brands intended. This benefits licensees as well. With the correct food-grade gas and the right mixture, bar staff will pull a great pint and customers will order another. Get the mix wrong, or use poor quality gas, and drinkers will feel as flat about your pub or club as they do about your beer. They may not come back. That’s the last thing a cost-conscious landlord wants to happen as margins continue to be squeezed by increased competition from other leisure activities, more consumption of alcohol in the home, and pressures such as

However, all that hard work can be undermined if you don’t get the gas mixture right or fail to use food-grade gas. Customers don’t much care for bubbles in a Guinness, a frothy head of beer or a flat Coke – all consequences of using the wrong gas or bad gas. That’s why the gas needs to underpin all other training, whether your staff have 20 years’ experience or two hours’. Trained correctly, they’ll be able to use the right dispensing gas in the correct way, which has several benefits. • Only with a good dispense gas do you get a stable head, carbonation at the right

level, clarity, great flavour and no bitter after-taste – the perfect pour that brings customers back. • The wrong mixture wastes beer, because it fobs and foams and isn’t servable. Given that there’s about 2.5p of gas in every pint, gas is pretty inexpensive. But if you’re throwing away four pints each time it fobs, the costs mount up. In today’s trading climate, it’s tempting to try and save money by using cheaper products than food-grade gas from a reputable supplier. But it doesn’t save money in the long run.

Gordon’s Ultra Low Alcohol Gin and Tonic flavoured drink! Gordon’s Ultra-low Alcohol Gin & Tonic flavoured

fantastic addition to the market that aims to meet

drink offers a low ABV gin alternative with all the

this consumer demand.

across Europe. Perfectly blended with natural fruit

depth of flavour and complexity of a classic Gordon’s Gin and Tonic.

The new product is being launched across GB and extracts to produce two flavour variants; Gordon’s

“Consumers are at the heart of our business and

Ultra Low Alcohol G&T with a Hint of Lime and

we’re passionate about bringing them new and

Gordon’s Ultra Low Alcohol G&T with a Hint of

Gordon’s announced the introduction of two ultra

exciting socialising experiences, whether they

Grapefruit.

low-alcohol gin and tonic flavoured sparkling

choose to drink on these occasions or not. The

variants. Featuring less than 0.5% ABV and 68

launch of Gordon’s Ultra Low aims to do just that

Diageo’s no and low alcohol portfolio globally

calories per serve, the pre-mixed drinks provide a

and I look forward to seeing its success.”

includes Guinness Open Gate Pure Brew - a low

premium low ABV alternative for consumers

ABV lager, Malta Guinness and Orijin Zero

during those social occasions when they choose

Gordon’s Ultra Low Alcohol G&T with a Hint of

produced in Nigeria and we have invested in

not to drink or want to moderate their intake of

Lime and Gordon’s Ultra Low Alcohol G&T with a

SEEDLIP – a non-alcoholic distilled spirit via Distill

alcohol.

Hint of Grapefruit, bottles and glass serves.

Ventures.

Gordon’s Ultra Low Alcohol G&T with a Hint of Lime and Gordon’s Ultra Low Alcohol G&T with a Hint of Grapefruit. The product has been developed by our innovation team as well as our R&D team at Woodside in Hertfordshire, who have carefully created a liquid that contains all the botanicals found in Gordon’s London Dry Gin as well as a small amount of Gordon’s London Dry Gin distillate – which is extracted from the still to infuse further flavour into product and keep it credible to the Gordon’s name. The launch comes at a time when gin is booming, with figures from the Wine and Spirit Trade Association (WSTA) showing that gin sales in the UK reached £1.5 billion (US$2bn) in the 12 months to March 2018, the equivalent of almost 55 million bottles. Charles Ireland, General Manager for Great Britain, Ireland and France, said: “Gin is booming at present and there is currently a real unmet demand from consumers for a credible low or non-alcoholic gin alternative that has the same depth of flavour and sense of occasion as an alcoholic drink. I’m therefore delighted to see the launch of Gordon’s Ultra Low Alcohol G&T - a

drinkaware.co.uk for the facts

January 2019

CLH News

Products and Services

Tulakalum 75% - Belize Pure Origin - The Revelation Of A Rare Taste Strength of character and gentleness… Tulakalum 75% reflects a whole country’s identity, just like all of Valrhona’s Pure Origin chocolates. This exceptional chocolate comes from a shared passion for rare flavours and the extraordinary collaboration between sourcers, producers, experts, tasters, Valrhona pastry chefs… All together, they have created Tulakalum 75%, meaning “together” in the Mayan language.

The partnership between Valrhona and Maya Mountain Cacao plantation in Belize is part of Valrhona's Corporate Social Responsibility program, "Live Long". In Belize as elsewhere around the world, Valrhona is committed to the sustainable development of producer communities and to preserving local aromatic cocoa heritage. For further information, visit www.valrhona.com

Linking Hygiene and Customer Satisfaction in the Hospitality Sector Washrooms that sparkle, dining areas that are clean and inviting, glasses, cutlery and crockery that are spotless, not to mention food preparation areas that are safe, sanitised and hygienic. All these elements combine to ensure that your customers enjoy the experience of eating and drinking out. Customers will repeatedly come back if you can demonstrate the highest standards of hygiene and cleanliness. Also consider the back of house elements – warewashing, maintaining grease traps and so on – that customers never see but are equally important. This isn’t just about how customers feel, there are also regulatory reasons for ensuring that you maintain high standards.

3R EPoS Systems

3R Telecom established in 2001, when three independent retailers joined together has become one of the largest distributor of Prepaid Mobile Top up vouchers and International calling cards. The key, they say, to their ongoing success has been the determination to cherish relationships with customers, developing a friendship rather than a working relationship and working alongside them at each stage providing you with high levels of support and guidance. Their State-of-the-art EPoS systems are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multi-sites and single-site businesses. Built on over 16 years of experience, 3R EPoS reporting facilities safely stores infor-

Ivor Thomas Amusements Ivor Thomas Amusements hires and maintains fruit machines and a variety of gaming and leisure equipment in pubs and clubs throughout Kent, Sussex, Surrey, Essex, Hampshire, London & other areas in the South East. Established in 1976, Ivor Thomas is a family run leading independent fruit machine and leisure equipment operator. Our goal is to identify and maximize profit potential within individual

Achieving this isn’t easy – and that’s why many businesses in the hospitality sector turn to Chemex International for products, advice and support. It’s not sufficient to simply use products that perform better than others – although this is a fundamental requirement – but your peace of mind comes from a local support service that is second-to-none – that both identifies the correct product dilutions and regularly checks them for you, that trains staff in how to use chemicals safely and that will help you troubleshoot any hygiene concerns you may have. For hygiene solutions that you can trust, contact Chemex on 0121 565 6300. mation regarding your business and can be uniquely tailored to suit your needs. Whether you own a convenience store, restaurant or a bar, the 3R EPoS system can integrate products that are unique to your business. This can include the ability to store new promotions, daily specials as well as adding local dishes to the menu. 3R EPoS systems will contribute to the success of your on-going business as it includes the ability to inform managers when your stock is reaching minimum levels thus allowing you to re-order stock accordingly. Furthermore, 3R EPoS systems will calculate and suggest what should be ordered based on current and archived sales, recent orders and current stock level thus saving time and money. In order to also boost your sales and gain customer satisfaction, 3R EPoS systems also offer a range of handheld touch screen devices. Such benefits can contribute to your cost savings and enhance your purchasing ability across your business. Reader Enquiries www.3rtelecom.com or see the advert on page 15. establishments and maintain it by delivering outstanding customer service. Additionally, Ivor Thomas can provide unique solutions for background music, digital advertising and surveillance for the comfort of your customers. We can also offer competitive bespoke packages for ancillary products, including glasswashers, ice machines, under-counter fridges and cellar cooling. For a competitive, no obligation quotation, please call: 0345 061 5050 or email: sales@ivor-thomas.com See the advert on page 9.

Infocus ID - Solutions. Identified. Delivered Infocus ID are an award winning supplier specialist supplier of new, used and factory refurbished plastic ID card & badge printers. Our family-run business provides printers and accessories for care homes, training companies, clubs, delis, schools and the government. If you're looking for a plastic card printer, then you've come to the right place. We help businesses and organisations choose the right machine, as our unique range allows you to create high-quality photo ID cards and name badges for staff, visitors, and contractors. Card printers are also used for mak-

ing attractive price tags for food displays. Create your own designs and use your own logos to highlight whichever features you wish (price, product origin, etc.) Clearly display allergen and cooking advice for your customers and strengthen your brand. We are the only supplier trusted by the manufacturers’ with our refurbished range. Infocus ID offer free technical support with our entire range. Call or visit our website today and start printing tomorrow! Visit www.infocusid.co.uk Tel: 01724 277 777 or see the advert on page 4.

New Schwank Patio Heater for the Hospitality Sector Schwank, a world leading manufacturer of gasfired infrared radiant heaters, has launched lunaSchwank, its newest product range for heating the outside areas, patios and terraces at all types of hospitality venue. lunaSchwank is an exciting new development combining the latest advances in radiant heating technology with elegant cutting-edge design. Capable of being wall mounted or installed on an overhead structure, lunaSchwank heaters, unlike conventional mushroom patio heaters, don’t take up valuable terrace space, enabling venues to create more covers and open areas. Further benefits include:

• Offering average energy savings of 62% when compared with conventional patio heating systems.

Props4Shows Now that the Christmas season is over and the New Year has been welcomed in, we at Props4shows are looking forward to the new sea-

son with great enthusiasm. Our extensive range of display props, including fake foods, artificial flowers and foliage, replica animals and birds and all things seasonal is getting an overhaul, with lots of exciting new products. Many replica food items have just been introduced into our range and we are currently working on

• Comfortable heat activated by a single switch and felt almost immediately • Heat distributed uniformly without the separated hot spots associated with mushroom heaters • 2-stage modulation able to reduce heating temperature by half, cutting energy consumption and adding to customer comfort • lunaSchwank incorporates a highly effective rain protection hood and Schwank’s unique WindSecure system, which ensures that the heater’s flame is almost completely wind resistant The lunaSchwank range, which will be sold alongside the well-established Schwank terrasSchwank patio heaters, comprises three fully pre-assembled models measuring 752mm, 936mm and 1120mm in width. Further Information sales@schwank.co.uk Website www.schwank.co.uk extending our beautiful range of flowers and greenery. Even though we are a small family run business, we are proud to offer one of the UK’s largest and most extensive ranges of display props, available for next day delivery directly from our warehouse. Specialising in replica foods, we have worked closely with bar, hotel and restaurant chains, as well as many small independent businesses. All of our stocked products can been found on our website, with up to date stock information. Large quantities of some items can also be sourced for your bigger projects, as well as special order items. So if you can’t see what you want on our website, just contact us and we’ll try to help. Tel: 03333 440078 or Email: sales@props4shows.com or see the advert on page 8.

A Packaging Revolution for Accelerated Cooking Accelerated ovens deliver huge efficiencies to commercial kitchens, but up until now menu choices have been limited. SIX500 is the first high performance packaging for use in accelerated ovens, enabling a wider and tastier food range to be delivered to customers. Disposable packaging is used in accelerated ovens but can only sustain a maximum temperature of 400°F (205°C) and a restricted length of cooking time. SIX500 is the only packaging that can withstand temps of 525°F and for up to six minutes. The integrity of this packaging unlocks the full potential of accelerated cooking technology by providing: • Shorter cooking times for a more efficient operation

• A custom laminated food contact surface for clean, easy release of food once cooked • Quick to cool and handle for staff and customers Throughout the cooking process, the quality of the ingredients is maintained whether cooking from frozen, chilled or thawed conditions. The end product is produced at the correct consistency and texture with optimal aesthetics. A wide range of food combinations were included in the testing to support as many dietary requirements as possible including elimination of potential allergen contamination. As one of only a few UK distributers, Marren Microwave Ltd realised the huge potential of this product in the hospitality sector. To find out more or to order your free sample contact Kelly Barrell on 07748 320544 or email Kelly@marren.co.uk.

eCatering, What’s New for 2019

eCatering, one of the UK’s Leading and Lowest Price Online Catering Equipment Suppliers has been readying itself for 2019 and wants to let you know what’s new for this year for the growing online distributor. For 2019, eCatering are expanding many of their ranges to ensure that customers have a wider choice and more options when deciding on what suits their business best. A prime example is their range of convection ovens which has expanded by over 50% in the last 3 months ensuring there is a good selection for every type of business and catering requirement from their entry level 42ltr at a mind-boggingly low price of just £279 up to the new digital steam premium models at £899. They have also expanded the speed-cook oven ranges for those who have a high-demand need for

these versatile and top of the range ovens. New lines have also been added such as Blenders, Potato Baking Ovens, Coldrooms, Thermal Circulators, Knife Sterilizers, Knife Sharpeners, Ice Cream Displays and Cake displays to name just a few. Marketing Manager Mike Morris said “2019 is set to be a fantastic year for the industry with more innovative and low-cost equipment being brought in for customers. The options are just getting more varied and we’ve expanded our ranges to ensure we deliver on our promise to provide customers with more choice in 2019.”. To find out more and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk

Woodstar, the premium acai berry blend for the low/no alcohol drinks category, has been unveiled to pioneer the ‘at the table’ experience. Following a surge in demand for low/no alcohol options, with the drinking rate among British adults now at its lowest in eighteen years, Woodstar enables operators to offer diners the ritualistic experience, traditionally associated with wine, without the high alcohol content. Skilfully crafted using a combination of acai berries, French blackcurrants, blueberries and cherries, together with botanicals and a hint of cocoa, Woodstar

was created to compliment the chef, partnering well with fish, meats and cheese. With an ABV of 1%, Woodstar also provides operators with an opportunity to support those leading a healthier lifestyle; Woodstar contains fruits known to be high in anti-oxidants, has no added sugar, no artificial colours or flavourings and just 25 calories per 125ml serving. Set to provide operators with a low/no alcohol drink that matches the price of house wine, it can be sold both by the glass or bottle. For more information, visit: www.mywoodstar.com

Dualit Launches CaféPro Capsule Machine Woodstar - Premium Acai Berry Blend

The ideal solution for small cafés, boutique hotels, pubs, workplace canteens, spas, salons and outlets that would like to offer a professional coffee service without extensive coffee-shop style equipment, the new Dualit CaféPro Capsule Machine prepares a variety of beverages conveniently, quickly and mess free. With a double brewhead and 20 bar pressure, the machine can extract two espressos or lungos at the same time in seconds, whilst milk can be texturised simultaneously with the professional boiler operated steam function and individually controlled steam wand. Offering users choice and convenience, the Dualit CaféPro is compatible with Dualit’s range of NX® Coffee capsules and Fine Tea capsules as well as Nespresso®* coffee capsules. Thanks to a dedicated hot water outlet, teapots, mugs and takeaway cups can also be filled.

Other features include a digital display and touch button operation, a large 2.7L water tank, thermobloc heating elements for each brewhead, descale programme, two capsule baskets that hold 30 capsules each and two, 2L removable drip trays with drain valves. The freestanding unit can also be moved if required to free up worksurface space. Price: £1,500 + VAT. Stockists: Available from February 2019 at www.dualit.com or call 01293 652500

*Nespresso® trademark is owned by Société des Produits Nestlé S.A

The Source Tradeshow

January 2019

CLH News

Give Your Business The Edge At The Source Trade Show Total Produce - Stand C3

Looking for new suppliers and inspiring ideas? Have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality? Then the Source trade show is the show for you. The South West’s biggest and best trade show for the food & drink sector takes place at Westpoint, Exeter on Wednesday 6th and Thursday 7th February, and is perfectly timed for buyers looking to get set for the season ahead. The size and scope of the show means there’s no need to spend valuable time attending other shows. It’s been growing steadily in recent years - in fact it’s grown 35% over the last two years alone! Although the Source show is growing Hale Events, the show organisers, are working hard to reduce its impact on the environment. They’re aiming for all their shows to be single use plastic free and have introduced an innovative badging system for exhibitors and visitors that removes the need for any plastic wallets. Hale Events is also trying to better manage general waste and, for example, work with QCR Recycling Equipment who provide innovative solutions to save money, space and time on waste. They crush and bale cardboard at the show, reducing the waste that ends up in landfill and increasing recycling. The Source show is delighted to be supporting OLIO – the free app that connects neighbours with each other and with local shops so surplus food and other items can be shared, not thrown away. If you love food, hate waste, care about the environment or want to connect with your community, OLIO is for you. Currently environmental awareness and healthconsciousness are shaping food and drink buying habits. Consumers’ tastes are constantly evolving and the industry never stands still. That’s the reason

so many visitors consider this a ‘must-attend’ show. It’s a unique opportunity to keep up with the latest developments and spot fresh opportunities. Everything a food business could possibly want is all in one place, with over 200 exhibitors from a wide spectrum of sectors; from remarkable local products with fascinating provenance to innovative catering equipment, stylish furniture to the latest EPoS systems, this year’s kitchen design trends to the most advanced business services. You’ll also see more Taste of the West companies than at any other trade show! 96% of visitors in 2018 said they would be happy to recommend the show to colleagues and intended to return in 2019. The Newcomers area is always popular as it gives visitors the chance to experience the offerings of new companies from the South West that have never exhibited at a trade show before. The Source offers special rates for such companies from the South West, like Exmoor Distillery, Just Desserts, Kernel Cobs, Moorjam, and Rogue Wines, giving them the chance to promote their products to retailers and discover new routes to market. If you want to differentiate yourself from your competitors and add that element of surprise or novelty, then time spent in this area of the show is certain to pay dividends.

Liquid is a dedicated area to provide a hub for the on-trade and the off-trade. Here the focus is on new and exciting beverage products, the latest techniques, services and trends, as well as providing a convivial environment in which to network with industry colleagues. There will be local, national and international drinks exhibitors throughout the hall, showing hot, cold, alcoholic and non-alcoholic beverages.

Recipes for success will be served up regularly in the Demo Kitchen. It’s where you can take time out to see a variety of inspiring chefs and passionate artisans and hear about 2019 trends for food and drink in the South West. Amongst these will be the winners from the 2018 South West Chef of the Year competition, Sophie Kennard (South West Student/Apprentice Chef of the Year), Gercelynn Mae Dionio (South West Young Professional Chef of the Year) and Tim Kendall (Overall South West Chef of the Year and South West Professional Chef of the Year). There also will be a range of demonstrations, such as the South West producer showcase by Jim Fisher, and the Ginspiration provided by Simon Robinson of LWC& Tom Litten of Salcombe Distilling, with cocktails featuring Salcombe Gin, Agnes Arber and Empress gins. Meet the students from Exeter College, who will be supporting the demos – they could be your future employees As if that was not enough the successful and growing Westcountry Tourism Conference will be running alongside the show. Over two half days leading tourism businesses and industry experts will come together to share valuable experiences, knowledge and insights. The 2019 Conference will be focussing on ‘Excellence and The Future‘ on Wednesday 6th February, whilst the theme on Thursday 7th February will be ‘Marketing, Digital and PR‘. Confirmed speakers so far include John Sheaves from Taste of the West, Sir Tim Smit from the Eden Project, Mark Godfrey from The Deer Park and Sue Bradbury from SBPR. Whether you are looking for that special ingredient to give your menu an intriguing twist, that unique artisan product to liven up your shop’s offering, or that new item of equipment that’ll take your kitchen to the next level, then this show is for you. The huge spread of comparative tastings, networking opportunities and inspirational experiences is a winning combination sure to inspire you personally and give your business the fresh impetus it needs to wow customers over the coming months. For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow @SourceFoodDrink or visit thesourcetradeshow.co.uk. For information about the Westcountry Tourism Conference visit www.westcountrytourismconference.org.uk

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. 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 C3 or see the advert on page 22.

Daisy Wholefoods - Stand H65 Daisy Wholefoods we supply a large range of Organic and Conventional ingredients. We pride ourselves on supplying only the finest materials. If your looking for a reliable partner to buy your wholefoods from you have came to the right place. We pride ourselves on supplying high quality foods with a service to match. We can supply a wide range of Nuts, Seeds, Dried Fruits, Superfoods, Grains, Herbs, Spices and Botanicals.

NUTS We offer a range of both Conventional and Organic Nuts; Raw, Roasted or Coated.

SEEDS

Whether you are looking for Organic or Conventional, Hulled or Unhulled. Our Seeds are of the highest quality.

DRIED FRUITS Daisy Wholefoods offer a large range of Conventional and Organics Fruits which are perfect for snacks, muesli or fruit bars. Superfoods Our range of Organic Superfoods are rich in nutrients, which are considered to be beneficial for your health and well being. Please visit us on stand H65 or see the advert on page 23.

January 2019

CLH News

The Source Tradeshow

Wholesale Fruit & Vegetable Importers

Papillon Gin - Stand NC4 Papillon Gin is lovingly created in our small distillery nestled within the Dartmoor National Park in Moretonhampstead. We are a husband and wife team distilling small batches in our copper alembic still.

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!

Telephone: (01626) 832 848 Fax: (01626) 834 452 Website: www.totalproducelocal.co.uk SEE US ON STAND C3

We supply a wide range of catering requirements and desires • Macarons • Chocolates • Patisseries • Confectionary we also provide fine dining catering, private events, weddings, birthdays and anniversaries and afternoon teas

Culver Court, Venny Tedburn, Crediton, Devon EX17 3QB

017713 283683

We marry traditional gin botanicals with Dartmoor flavours. It is distilled with 17 different botanicals which gives it a complex, full flavour. These include our ‘Dartmoor botanicals’ which are gorse flowers, rowan/hawthorn berries, chamomile, and Devon

violets. We named it Papillon for the Pearl Bordered Fritillary, an endangered Dartmoor butterfly that feeds on wild violets and are donating 1% from every bottle sold to a local Butterfly Conservation project. We get our power through a 100% renewable supplier, use compostable cups at events and our gift packaging is made with cardboard, not plastic. We try to keep our product as environmentally sensitive as possible. Please visit www.papillongin.co.uk

Foxcombe Bakehouse - Stand C42 Foxcombe Bakehouse produce award winning cakes, biscuits and sweet snacks, all handmade in the bakery on our farm in rural West Devon. We use 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 delicious sweet

snacks in both sharing and individual

Kingdom Coffee - Stand A65 As one of UK’s Fairtrade and Ethical Coffee and Tea suppliers we believe in developing strong partnerships with our customers, suppliers and growers. Continually striving to source quality products from ethical sources, we carry a large range of brand leading products that don’t cost the Earth.

packs, standard and gluten free, catering for convenience stores, farm shops, garages, garden centres as well as tourist attractions, holiday properties and cafes. Christmas is also a very important event on the Foxcombe Bakehouse calendar with various Christmas cakes, mince pies and festive shortbread. For further information contact Foxcombe Bakehouse: Tel: 01837 861802 , Email: info@foxcombebakehouse.co.uk

Passionate supporters and suppliers of Fairtrade teas and coffees since the late 1990's. Great Fairtrade coffee at fair prices - Suppliers of instant coffee, beans, filter and Nespresso compatible capsules. We also supply milk portions, sugars and other sundry goods. www.kingdomcoffee.co.uk

Pretty Little Pastries - Stand NC10 Pretty Little Pastries is a Devon based company, aiming to provide a wide range of catering requirements and desires. Chef and owner Samuel Brook has worked in several high end hotels throughout Devon, spending over four and a half years under Michael Caines, and holding the Head Chef role at Paschoe House. Pretty Little Pastries can offer anything

from birthday and wedding cakes, macaron favours to full wedding catering, private dining, canapes to full afternoon tea or just a dessert for a dinner party. Samuel will endeavour to create something special and memorable for you and all your guests. Call 017713 283683 or visit www.prettylittlepastries.co.uk

The Source Tradeshow

35 Years In The Baking! Our Master Baker is one of the finest in the country and been baking since 1982. Trained in France and top bakeries in the UK we believe our range of scones and cup cakes are the finest on the market. Our jumbo scone is organic and is also available as gluten free, sugar free and vegan with plain, fruit,

cherry and almond and cheese. We use only the finest ingredients in our luxury, light and tasty pastries that will make your customers return again and again. Choose from ready baked to ready to bake, all are freshly frozen to encapsulate the flavours. Orders are available for one off or ongoing requirements with quick delivery and excellent service to meet your needs. For more information, please visit our website www.thewholesomebaker.com or contact Paul on 01803 813777

Westcountry Tea Co. - Stand G26a Established in 2010, Westcountry Tea Co. is a family business blending & packing 100% plastic free award winning teas in Cornwall. There has been a lot of publicity on plastic in tea bags but did you know there is plastic in “paper” envelopes? Exiting News!! We are launching

the UK’S first plastic free envelope tea selection for the catering trade. The new enveloped teas are an exciting new edition to our existing and popular ranges: Time Out Tea, Lazy Days Tea and Loose Leaf Tea.

From tea bags to the envelopes and outer packaging, all is 100% plastic free, biodegradable, compostable and recyclable. Since the beginning we made a conscious decision to only supply independent retailers. We understand the need for flexibility in dealing with small and large businesses, so please contact Martyn or Martina on 01637 879409 westcointrytea@gmail.com to discuss your individual requirements.

January 2019

CLH News

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

See Us On Stand A13 at The Source Tradeshow www.catererlicensee.com See us on Stand h65

Northmoor Gin - Infused with Passion - Stand NC20 Named after the historic estate of Northmoor, nestled amongst the steep wooded valleys on the southern edge of Exmoor, our Northmoor Gin is a delight for the discerning gin connoisseur. Light on the lips, this full-bodied gin, with 44% ABV, has a punchy three-dimensional taste, leaving a deliciously smooth flavour at the back of the mouth. Our premium recipe packs an authentic taste sensation of the traditional juniper berry with personally chosen botanicals of angelica root, citrus and spice. Our gin, fine enough to sip neat over ice, comes into its own when mixed

HS French Flint Ltd

HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND G43. Having moved into a new and larger showroom overlooking the River

with a quality tonic to produce a classic G&T with wonderful citrus notes that linger on the palate, or as the premium ingredient to many a cocktail. Harvested from September to January, there are over 50 species of juniper grown in the Northern hemisphere. Hand-picked by collectors in the mountains, only the very best berries and botanicals are sourced for our Northmoor Gin. Call 01398 323488 or visit www.exmoordistillery.co.uk

Thames near Tower Bridge we have continued to expand our range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750. HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16

Exmoor Distillery Ltd Producers of Exmoor's Premium Quality Gin

Northmoor Gin ‘Infused with passion’

Northmoor Gin is a delight for the discerning gin connoisseur. Northmoor Gin can be supplied direct to hotels, pubs and restaurants.

01398 323488 www.exmoordistillery.co.uk

At Daisy Wholefoods we supply a large range of Wholefoods from Nuts and Seeds to Superfoods and Botanicals

Nuts We offer a range of both Conventional and Organic Nuts; Raw, Roasted or Coated

Dried Fruits Seeds Whether you are We offer a large range of looking for Conventional Organic or and Organics Conventional, Fruits which are Hulled or perfect for Unhulled. Our Seeds are of the snacks, muesli or fruit bars. highest quality.

Superfoods Our Organic Superfoods are rich in nutrients, which are considered to be beneficial for your health and well being.

01245 850267 www.Daisywholefoods.co.uk

January 2019

CLH News

30 S US EE STA ON N F26 D

• Gluten, Dairy, Egg, GMO, Palm Oil and Fat Free. • Full of fresh fruit, ethically sourced 100% natural ingredients • Handmade in small batches • 100% recyclable, biodegradable, compostable packaging

07471 655022 info@grownupmarshmallows.co.uk www.grownupmarshmallows.co.uk

The Source Tradeshow

Simply Safer How important is your Food Hygiene Rating Scheme number to your customers? When surveyed 84% (FSA) of the public are aware of the scheme and what it means, 41% (West Sussex CC) asked would not eat in a business that did not display their sticker and 57% (West Susses CC) would only eat in a business with a score of 4 or 5. What is the cost to your business if you get a bad score? If you lose one £10 customer a day you could lose £3650 over a year! You can be inspected at any time on any day, you must always be ready, as your score is based on what the inspector observes at that time. Call Simply Safer and book a FREE 20 minute over the phone assessment and we can get you working towards being inspection ready, always! Contact info@simply-safer.co.uk, 07941421809

Grown Up Marshmallows - Stand F26

Grown Up Marshmallows are handmade in small batches and flavoured with organic fruit grown in rich soil on Exmoor National Park. Maintained by Nature, pollinated by bumblebees, Exmoor’s pure fresh air and water swells our berries until they are sweet, ripe and ready to hand-pick and flavour our luxury marshmallows. The Grown Up Marshmallow range are FREE FROM gluten, egg, dairy, fat, palm oil and GMO. There are 6 flavours in the range. No artificial colourings, flavourings

or drying agents are used in the production of Grown Up Marshmallows, and the chocolate used is Fair Trade. It is as important that the packaging adheres to the same ethical philosophy as our marshmallows. Therefore, the Grown Up Marshmallow range is packaged in 100% recyclable, biodegradable, compostable material, including the bag inside, out of consideration for the planet. Call 07471 655022 or visit www.grownupmarshmallows.co.uk for further details.

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are known

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 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’

by different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand D56 to view our products.

expectations. Seven 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 C62 at The Source Trade Show.

The Source Tradeshow

Clear-flow Ltd - Stand G39 Clear-flow Ltd is a family run drainage company. We specialise in commercial work and currently hold a framework contract with the local water authority. Our activities include liquid waste disposal, Tankering, drain clearance, confined space cleans, tank cleans, CCTV surveys and Sewer rehabilitation. We operate in all areas of the South West and offer value for money. Our fleet of 65 modern vehicles and 76 experienced

staff gives us an unrivalled capability. We are pleased to advise that we are accredited for ISO 9001, 14001 and 18001, Constructionline, SafeContractor SSIP, and Chas. We also offer a portal to assist you in proving compliance for your liquid waste disposal. We routinely offer a 24/7 emergency response and with vehicles spread across the whole area we aim to be on site very promptly. Visit our stand, website (www.clearflowltd.com) or give us a call on 01626 824022 to find out more.

Cornwall Waste Solutions - “Providing A Different Opportunity” Waste Disposal, recycling and the general managing of waste is an ever increasing complicated issue. New legislations, regulations and environmental responsibilities all increase the labour. The result is that you spend more time, money and manpower ensuring that you fulfil your obligations. There is an easier way. Cornwall Waste Solutions can deliver a cost-effective solution that meets your complete waste management needs. Does your waste contractor support your business to help reduce costs, bring innovation, communicate effectively, respond to your needs, appreciate your business?

Contract Furniture Group 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 and supply service; if you send us a picture of an item we

• Is your waste management invoice value for money? • Is there value in your waste? • When was the last time your waste contractor brought innovation to save you costs? • Is your waste contractor interested in your business? • When did you last market test your waste charges? • Do you feel valued to your waste contractor? • Can you get revenue for your waste streams, rather than costs? We will, a different opportunity for our partners…visit us on stand G39 will do our up most to supply to you at the best price. All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics. For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk See us on Stand A18.

Cottonfrog – A Different Kind Of Uniform Company A uniform that portrays your business in the best way possible is crucial, especially in industries where lots of personnel are working in customer-facing roles. This is particularly prevalent in the competitive hospitality and food sector where a tidy image, coupled with a requirement for a strong brand presence is critically important.

Cottonfrog understand what is needed from a uniform solution. The majority of key staff members at Cottonfrog have backgrounds in either marketing, design or fashion, meaning that you will receive advice not only regarding the practicality of the garment, but also a uniform that will support your brand in the best possible way. This is coupled

with brilliant customer service for a seamless uniform procurement experience. With a customer list that boasts big brands, Cottonfrog will provide a uniform solution that is not only practical and looks great, but is also designed to support your brand effectively. Call today on 0844 272 1195 or visit www.cottonfrog.co.uk

January 2019

CLH News

January 2019

CLH News

Design and Refit Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a

period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

Stop the Waste - Cistermiser Streamlines Hydraulic Valve Range Cistermiser is streamlining its market-leading range of hydraulic urinal flushing control valves. The High Sensitivity Low Pressure (HSLP) valve, suitable for tank-fed systems with a 0.5 to 3 metre head of water, is being withdrawn to slim down the range. Cistermiser will continue to supply the popular Standard (STD) and Low Pressure (LP) valves, which are colour-coded blue and green respectively. Cistermiser hydraulic valves, fitted on the supply pipe to the urinal cistern, use a unique mechanism that

prevents water waste by ensuring an auto-flush cistern is only filled and can only flush when the washroom is used. The valves operate in response to short-term pressure drops created by the use of taps or WCs on the same supply.

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

“In recent years our best-selling IRC2 infrared urinal flushing control has become the solution of choice for high sensitivity low pressure applications” says Mark Schlotel, Marketing Manager for Cistermiser. “Our Trade merchant partners readily stock the IRC2, so they can supply this product alongside our STD and LP hydraulic valves for future projects, to offer installers and clients a complete range of solutions.” For further information contact T: +44 (0) 118 969 1611 E: sales@cistermiser.co.uk or www.cistermiser.co.uk

Design and Refit

January 2019

CLH News

Fujitsu Brings Cooling And Heating To New Thai Restaurant An energy saving Fujitsu Air Conditioning (UK) AirstageTM VIII VRF heat pump system, complete with 12 indoor cassette units, has been installed at Yum-Sa Thai restaurant in Putney. While the products were fitted primarily for their cooling capabilities, they can also provide heating throughout the London venue. The completed VRF air conditioning system comprised a V-III two-pipe heat condensing unit connected to nine 600mm x 600mm four-way compact cassettes, as well as three 840mm x 840mm four-way ‘slim type’ cassettes. The Fujitsu products were fitted by Essex-based Fan Rescue Ltd, specialists in commercial air conditioning for restaurants and catering venues. The cassettes were painted dark grey to match the interior design of the restaurant, prior to being suspended from its exposed ceiling. Pipework was laid to a painted cable tray, while the condensing unit was positioned on a concrete ledge in the venue’s underground car park, but with full exposure to the open atmosphere. Commenting on the restaurant

Fujitsu’s AirstageTM V-III twopipe heat condensing unit (AJY126LALBH) has a 40kW cooling capacity, boasts a smart, cutting edge design and can be connected to up to 30 indoor units. A flexible communication method and piping connections ensure ease of installation and maintenance, even as part of a large system. project, Irfan Nakip, Director of Fan Rescue Ltd, said: “We have worked closely alongside Fujitsu, with the equipment selected proving instrumental in achieving excellent results for Yum-Sa. Fujitsu is our preferred air conditioning brand of choice, as we admire the quality and performance of the Japanese technology. The equipment fitted looks amazing and is extremely energy efficient; I have no doubt that it will be reliable and effective for many years to come.” Prior to the project commencing, there was in-depth discussion and planning at Fujitsu’s training facility at Elstree, Hertfordshire, while James Richardson, Fujitsu General’s Technical Supervisor, also provided commissioning assistance once the installation was complete.

Europa Furnishings

At Europa Furnishings we pride ourselves on our ability to turn whatever you can imagine into reality. With decades of experience in commercial, contract and speciality upholstery, we always aim to deliver the best for our clients. Over the years our versatility has been proven as we’ve worked closely with clients from many sectors, including hotels, restaurants, cruise ships, wine bars, pub-

The 600m x 600m compact cassettes used in Yum-Sa were Fujitsu’s AirstageTM AUXB07GALH and AUXB12GALH models, which have capacities of 2.2kW and 3.6kW respectively. There was also an 840mm x 840mm AUXD24GALH cassette, featuring a slim, low height design for circumstances of limited space inside a ceiling void. Mark Derriman, Fujitsu General’s VRF Business Development Manager, added: “Fujitsu’s air conditioning equipment certainly fits in well with the restaurant setting, and we are grateful to our customer, Fan Rescue Ltd, for presenting us with the opportunity to work on this project.” For more information about Fujitsu, please visit www.fujitsu-general.com/uk/

lic houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients. We have particularly built up 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? Reader Enquiries: 01489 557460 or 07557 885644 or go to www.europa-ltd.co.uk

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

e ot n qu he g w se 0 in ea 2 nd Pl H 2 p o CL res

January 2019

CLH News

Design and Refit

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

British climate really needs something tough enough for the job.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

If we can help you do drop a line to sales@cafeculture.biz See the advert on page 33.

Drakes Bar Furniture - UK Bar Furniture Supplier We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles.

Below are just a few examples showing what we have done in the past. With clever planning, seating generates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. In a busy environment high backed seating can create quieter sections for a restaurant, bar or club. While in a working mans club or sports club for example it can maximise the space around a wall allowing for easy access in and out and the ability to use the rest of the venue for

larger events which might include dancing. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email.

Space Air - The UK Distributors of LG-HVAC

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

Since 1980, Space Air’s experience in the HVAC industry (Heating, Ventilation and Air Conditioners) has been unrivaled and are a UK wide distributor of LG (yes, the electronic company) covering a wide range of products including, Splits, Multi Splits, Multi V™ VRF (Variable Refrigerant Flow), Therma V™ (Air to Water Medium/High temperature heat pumps), extensive control systems and spare parts. The air conditioning capacity ranges from 1kW to 269kW Heating or/and Cooling systems with the extensive variety of indoor units from Cassettes (1, 2 and 4 Way air distribution), Ceiling, Floor, Wall and Low/Medium/High static ducted type.

The HRV (Heat Recovery Ventilation) offers flexible and high efficiency ventilation. The unique Therma V™ medium (55˚C) and high (80˚C) temperature heating and domestic hot water systems, which is ranked amongst the leading technology in the world. Space Air offers nationwide coverage including design, selection, logistics, spare parts, remote and on site technical support. Contact us on 01483 478 715 or by email sales@spaceairltd.co.uk or visit our website www.spaceair.co.uk for extensive information.

Home Front Playgrounds Now is the time to start thinking about the outside spaces at your property. Spring may seem a long way off in a bleak January but with March often bringing surprisingly pleasant days it makes sense to be ready. The extra business and profits the family market brings to any operator make an outdoor play area a top choice to attract that group. Maybe you already have one which is looking a bit old and tired; or are thinking of installing one for the first time. But in either case we strongly suggest that you invest in a proper commercial standard (EN1176) installation. While the back-garden versions have temptingly low prices they are usually not capable of standing up to

Design and Refit the demands of a commercial establishment; and as the site operator you have a duty of care to your customers - so make sure you comply with the standards to stay safe. Commercial play companies such as Home Front will be able to provide designs to suit a particular environment as well as advice on how to get the best out of a budget or the space available. In many cases a design can offer scope for expansion in the future too. A properly chosen, professionally designed outdoor play area should repay itself many times over with the increased revenue it will bring; and, as importantly, help give your premises that competitive edge. For further information, please call 0845 643 2373, Email: info@home-front.co.uk or website: www.home-front.co.uk

Introducing The UK’s First Eco-Friendly Mattress For Hospitality Our range of eco-friendly foam-free mattresses feature our breathable Eco Comfort Fibres™, which are made from 100% recyclable plastic bottles to bring you premium comfort that won’t cost the planet or your pocket and so far Silentnight have prevented 105 million bottles from entering our oceans. This revolutionary mattress is soon to be available for the hospitality sector because a great night’s sleep shouldn’t cost the Earth!

This time last year Silentnight set themselves a goal to lead the way on sustainability and are delighted to have been awarded the coveted Sustainability Award 2017 by the Furniture Makers Company as recognition for the work in this area, they are extremely proud to have been re-awarded it for 2018 too. For more information visit www.silentnight.co.uk/eco

Go Traditional With A Decorative Cast Iron Table

There aren’t many pieces of furniture that add a sense of classic heritage to a room better than the cast iron table. That’s not without saying that the table doesn’t come with other advantages too. The decorative qualities of the intricate Victorian era design are what first come to mind but what becomes apparent when using cast iron tables is that they are extremely hard-wearing. The table’s longevity is legendary and many of the 19th century examples remain in use today, still as strong as the day they were assembled. Trent Furniture’s process of casting iron has remained fundamentally unchanged from that of the 19th cen-

tury. This means customers benefit from the visual attractiveness, detail and durability of those in years gone by. The instantly recognisable cast iron design is one of the most popular traditional tables for a pub but is equally as effective in bars, restaurants and cafés. Trent Furniture provides a range of decorative cast iron tables with many based on classic Victorian era designs. The cast iron table range starts from just £39.90 (exc VAT). View the full range as well as other traditional furniture pieces at www.trentfurniture.co.uk. Call 0116 2985 852 for more information.

January 2019

CLH News

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

• Attract more customers with your own play area • Beautiful natural timber for long life • Huge range of designs to suit all budgets and areas • See more on our website www.home-front.co.uk For more details. a full colour catalogue or to get a quotation Contact us today

0845 643 2373 info@home-front.co.uk www.home-front.co.uk

January 2019

CLH News

Design and Refit

Almost 50 Years of Industry Experience from Adveco

With almost 50 years of industry experience, Adveco Ltd., which also trades as A.O. Smith Water Heaters in the UK, is the trusted specialist provider of bespoke hot water, heating and power systems to hotels, restaurants and leisure facilities. Committed to partnering with its customers, Adveco helps create comfortable, efficient, functional, safe and sustainable buildings through invaluable support in the design, supply, commissioning and service of business-critical hot water, heating and power.

Responsible for the introduction of condensing water heating to the UK, Adveco continues to innovate today. Working in exclusive partnership with Europe’s most reputable manufacturers, Adveco designs, supplies and supports more than a thousand commercial boiler, hot water, solar thermal and cogeneration systems every year. Headquartered in the UK, the company operates across Europe from offices in the Netherlands and Belgium. Visit www.adveco.co for details.

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 manufactur-

ers 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 call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk

Add Romantic Ambience with Clearcraft Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Valentines night is just around the corner and everybody is looking for a lovely romantic ambience. But nobody is looking for the horrible waxy mess that you so often get with wax candles. Every time you move them, wax spills everywhere. Customers play with them and make more mess. You get a lot of wastage, throwing half used tea lights away. They don’t last a full service and they look ugly. It’s time to switch to oil candles. Mess

free, wax free but with a real flame, our glass oil candles provide the perfect ambience. We have over fifty designs to choose from. If you need something for small tables, elegant pieces for the mantelpiece, lanterns or candles for a candelabra, we have something perfect for you.

Give us a call to take advantage of our Free sample Service or simply go on line at www.clearcraft-catering.co.uk

Property and Professional

January 2019

The Three Tuns Biddenham Bedfordshire Leading National Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive 19th century inn the Three Tuns, situated in the heart of the affluent and highly sought after parish village of Biddenham National Sales Director Martin McConnell said “this substantial and imposing partially thatched traditional village inn, is offered on a highly desirable ‘part tied’ lease with approximately 10 years remaining and is an extremely popular venue with ever increasing levels of trade all year round, yet still has immense potential to increase the turnover and profits. This delightful village inn features an inviting Lounge Bar (circa 20), a welcoming Public Bar (circa 25) and a versatile and multi-

you to concentrate on your customers and the business. We promise to identify effective solutions and options to keep you trading, or if you prefer, a seamless and managed exit with no adverse effects on you for your future plans. Every problem has an answer! Call us today without delay on 01183 800949 / 07538 161544.

Hotel & Pub Rescue Ltd www.hotelandpubrescue.co.uk enquiries@hotelandpubrescue.co.uk functional Restaurant (circa 50+ covers). There is also a fully-equipped Commercial Catering Kitchen and the family accommodation briefly comprises: 3 bedrooms, lounge and a bathroom There is also a good sized Beer Garden and Patron’s car parking facilities for circa 20 cars. McConnell added “This is a golden opportunity to acquire a thriving business and family home offering untold growth potential with a wonderful quality of life in this enviable locale and expect a sale to be agreed extremely quickly! Speed is of the essence here to secure!” Price: £99,950. Tenure: Leasehold – Part Tied. Turnover: Advised current turnover circa £650,000 (incl. VAT). Trade Split: 40% wet and 60% food. Rent: £70,000 per annum. Landlord: Greene King. Contact the agent, Guy Simmonds, on 01332 865112.

For Sale: The Night Jar, Aylesbeare, Exeter, Devon The Night Jar is an extremely impressive and deceptively spacious award-winning village free house which was newly built to exacting standards in 2017. Presented to an exceptionally high standard throughout, the owners have created a fabulous purpose built and equipped destination pub/restaurant with impressive owner’s accommodation. This popular and extremely well-regarded business provides a superior trading environment and is fitted with fixtures, fittings and a trade inventory of the highest quality. The business briefly comprises: - Main Lounge Bar Area (40+), First Floor Restaurant (42+), fully fitted Commercial Catering Kitchen, spacious and superior Owner’s Accommodation with 2 Double Bedrooms, spacious Lounge/Dining Room with open plan Kitchen, Office Area and Shower Room. Externally, the property benefits from a Customer Car Park for around 14 vehicles, and an enclosed Patio Area. The Night Jar occupies a prominent trading position in the heart of the popular and sought after East Devon village of Aylesbeare. Aylesbeare is a popular commuter village situated just off the A3052, the main coastal

route between Exeter and Lyme Regis. As such, the Night Jar is well located to attract custom from a range of surrounding towns and villages within the immediate vicinity. The high standards inherent throughout the business ensure excellent levels of regular repeat business and word of mouth recommendations and this has resulted in The Night Jar being awarded The Best Pub Restaurant in the 2018 Food Drink Devon Awards. Personal circumstances and other business interests means that The Night Jar is now offered for sale after an extremely successful inaugural year of trading. Our clients advise that there is a genuine opportunity to continue to build on the reputation already established and to develop all aspects of the trade still further. The Night Jar has its own website: www.night-jar.co.uk which provides further background information. The freehold business is on the market for £425,000 plus VAT. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

ANDREW GREENWOOD

Is Your Business In Trouble? Are You Having Sleepless Nights? Do you have serious money problems, are you facing legal threats, are you avoiding the post, your phone and your emails ? We can sort out all your financial and legal problems no matter how severe they are, our success rate is 100% Let us take control of all your problems and shield you completely from all the pressure you are facing. We will deal with all your creditors and their litigators allowing

CLH News

BUSINESS TRANSFER AGENT LICENSED MEDITERRANEAN STYLE COFFEE SHOP & RESTAURANT WITH SMALL DELICATESSEN COUNTER, JUST OFF HIGH ST, IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN, HANTS. Occupying an enviable posn. Character premises have small pane window frontage. Attractively decorated with air-con seating for 28. Small deli counter with display shelving & rear catering kitchen. Takings £5,500 pw. Accts record turnover of £222,482 (ex VAT) for y/e 31 March 2018. GP £156,082 (70%). Scope for eve & Monday opening. 5 yr lease from Sept. 2018 at £26,500 p.a.x. - £75,000 + S.A.V. (Ref. C.3775) SPECIALITY SANDWICH BAR, ON FRINGES OF MULTIPLE SHOPPING PRECINCT, IN A HAMPSHIRE CITY CENTRE. Located in an area with high footfall. Close to student halls of residence. Retirement sale – same hands 18 yrs. Offering varied take away menu. Superbly fitted air-conditioned unit – refurbed in 2015 at cost of approx. £100,000. More or less staff run with scope for later eve opening & deliveries. Takings £6,500 pw. Accts record T/O of £303,001 (ex VAT). Offered with new lease at initial rental of £40,000 p.a.x. – OIRO £100,000 + S.A.V. (Ref. C.3773) LICENSED RESTAURANT WITH BAR, ENJOYING VIEWS ACROSS INNER YACHT BASIN, WATERSIDE MARINA VILLAGE, ON THE FRINGES OF THE NEW FOREST, HAMPSHIRE. Tastefully furnished, 60 cover Restaurant, with sep. Bar – seats 10+ & unexploited outside seating for 40. Well-equipped catering Kitchen. Rec. T/O approx. £255,000 p.a. (ex.VAT). SCOPE to open Monday & Tuesday. 15 year lease from Jan. 2011 at current rental of £17,000 p.a.x. - £57,500 + S.A.V. (Ref. C3772)

www.andrewgreenwood.com

romsey (01794) 522228

• Emergency rescue & debt management • • Creditor problems & legal actions • • HMRC, utilities & business rates arrears • • Secured & unsecured financing • • Cash-flow funding & Investor finance • • Business & appraisal plans • • Planning consents & redevelopment • Ca ll us • Project management • toda y • Business purchase • witho ut For Hotels, Pubs & Restaurants delay (Leasehold, Freehold, single & multi-unit) www.hotelandpubrescue.co.uk

01183 800949

enquiries@hotelandpubrescue.co.uk

07538 161544

T H E W E S T C O U N T RY S P E C I A L I S T S THE BEARSLAKE INN NR OKEHAMPTON, DEVON

HARBOURSIDE ISLES OF SCILLY

THE KINGS ARMS THORNFORD, DORSET

THE BLUE BALL SIDFORD, DEVON

POWDERHAM FARM SHOP KENTON, NR EXETER

MONKTON COURT HOUSE MONKTON, DEVON

SOLD FREEHOLD

SOLD LEASEHOLD

SOLD FREEHOLD

THE COSY TEAPOT BUDLEIGH SALTERTON, DEVON

THE BARRINGTON BOAR ILMINSTER, SOMERSET

THE LYMINGTON ARMS LAMA CROSS, DEVON

ALLEY CATS KINGSBRIDGE, DEVON

SOLD FREEHOLD

PUBS, HOTELS, GUEST HOUSES, RESTAURANTS, CAFES & CATERING BUSINESSES ARE SELLING! These are just a small selection of the businesses sold by Stonesmith in 2018. Following Another Busy Year Of Sales, We Require New Instructions For Waiting Purchasers

FREE VALUATIONS, NO SALE – NO FEE, NO UPFRONT CHARGES AND COMPETITIVE FEES CALL US FOR A CONFIDENTIAL NO OBLIGATION VALUATION OF YOUR BUSINESS

SOLD LEASEHOLD

SOLD FREEHOLD

THE RAMS HEAD INN DOLTON, DEVON

ZUTE EAST LOOE, CORNWALL

FURZLEIGH MILL BUCKFASTLEIGH, DEVON

SAVEURS EXMOUTH, DEVON

BEECHWOOD GUEST HOUSE POSTBRIDGE, DEVON

MOORISH ASHBURTON, DEVON

SOLD FREEHOLD

SOLD LEASEHOLD

SOLD FREEHOLD

SOLD LEASEHOLD

SOLD FREEHOLD

THINKING OF SELLING IN 2019? CONTACT STONESMITH FOR A FREE VALUATION

01392 201262 www.stonesmith.co.uk

January 2019

CLH News

Property and Professional

The Yorkshireman - Rugeley, Staffordshire for Sale The Yorkshireman at Colton near Rugeley is available at the freehold asking price of £349,950 subject to contract. This successful food lead business is located opposite Rugeley Trent Valley Railway Station and enjoys an excellent catchment from Lichfield, Stafford, Rugeley and the various affluent surrounding villages. To the front of the property is a cosy bar with seating for 20 customers, opening up into the characterful well fitted restaurant laid up

for 50 diners. The Yorkshireman also includes a large 3/ 4 bedroom flat with potential to convert an existing dry store to a further bedroom/ bed sit. The business has traded successfully as a food lead business over the recent years with proven accounts but there is undoubted potential to promote the business to benefit from additional wet sales, particularly early evenings. For further information regarding this property please get in touch with Matthew Phillips Surveyors on 0121 353 2757.

For Sale By Leading National Licensed Property Agents Guy Simmonds A Freehold Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :- 152a Highland Rd, Southsea, Portsmouth, Hampshire. This well positioned Commercial Licensed Property is located on Highland Rd, only a short walk from Eastney Beach, Southsea. Southsea is a popular seaside resort located in Portsmouth, at the southern end of Portsea Island, Hampshire.

This commercial premises offers an array of opportunities with a

Café/Coffee Shop, Restaurant, Retail Unit or Gin/Craft Beer/Cocktail Bar being just a few. The property consists of a Ground Floor Trading Area (circa 40 covers), Patio Courtyard, W.C’s and Commercial Catering Kitchen. Asking Price £130,000. Freehold. Currently Closed. Contact the agent Guy Simmonds on 01332 865112.

Dartmouth Catering Premises for Sale with Bettesworths Leading Licensed & Leisure Commercial Estate Agents, Bettesworths are delighted to be marketing two catering premises in the affluent and sought after location of Dartmouth. This world famous waterside location lies at the mouth of the river Dart and is widely considered to be one of the most beautiful rivers in England. Firstly, 10 Fairfax Place is a well-maintained lock-up catering unit located in the heart of town. The business is being marketed at an asking price of £59,950 for the leasehold interest, to include the trade inventory and goodwill. The premises are available via assignment of a 15 year lease from September 2013 at a rent of £15,000 per annum The lease has internal & shop front repairing and insuring obligations.

The second offering is the Singing Kettle in Smith Street. This well-known and established ‘Olde Worlde’ tea shoppe is a pretty Grade 11 listed building with spacious owner’s accommodation making this the perfect home and income premises. The current owners choose to trade daytimes only for 10 months of the year therefore offering the next owner/occupiers huge potential to increase turnover. This business at an asking price of £99,950 to include the trade inventory and goodwill. The premises are held on a 15 year Lease from June 2017 at a rent of £22,000 per annum. The tenant has repairing and insuring obligations. For further information please contact Genevieve Stringer on 01803 212021 or email: genevieve@bettesworths.co.uk

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:

Other areas that David advises on include:

• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary

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

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

Price Reduction: The Old Thatch Inn, Cheriton Bishop, Exeter, Devon Stonesmith are delighted to be marketing a fantastic opportunity to purchase the leasehold of The Old Thatch Inn – a quintessential thatched free of tie village inn, extremely well presented throughout with strong levels of trade and profit. The inn is in the attractive Mid Devon village of Cheriton Bishop, a thriving and growing village community on the edge of Dartmoor National Park’s eastern flank, which is only eleven miles from Exeter. This impressive and attractive Grade II Listed inn, is deceptively spacious, and presented to an extremely high standard throughout whilst still retaining many character features. The property briefly comprises: Character Main Bar Area (20+), Two Dining Rooms (42), Commercial Catering Kitchen, 2 En-Suite Letting Bedrooms and well appointed Living Accommodation with Sitting Room, Kitchen/Dining Room and 2 EnSuite Double Bedrooms. Externally, the property benefits from a Customer Car Park for 18 vehicles, Front terrace area (10) and rear Beer Garden and Patio providing outside seating for 60 customers. The Old Thatch Inn is a well presented

W! NE

PRICE: £79,950

EAST LOOE, CORNWALL

• Fabulous Quayside Bar/Restaurant Overlooking the Estuary • Waterside Dining and Drinking for Circa 46 Internally and 30 Outside • Fully Refurbished Property with Stylish Nautical Theme • Strong Business with Booming Summer Trade • Rare Opportunity to Secure a Waterside Business in Looe

LEASEHOLD

REF: 3386

DARTMOOR NATIONAL PARK

• Substantial & Historic Grade II Listed Traditional Village Inn • Situated within the Beautiful Dartmoor National Park • 9 Letting Rooms – 5 En Suite & 4 Sharing House Bathroom • 8 Person Bunk House to Rear • Separate Self-Contained Owners Apartment

PRICE: £25,000

W! NE

PRICE: £79,950

W! NE

PRICE: £29,950

LEASEHOLD

REF: 3312

DARTMOOR NATIONAL PARK, DEVON

• Award-winning Brewery for Sale in Dartmoor National Park, Devon • 2 Unit Brewery Situated in Stunning Location • Extensive Client Base - National, Regional & Direct Sales • Comprehensive Inventory • Established Business with Further Growth Potential

LEASEHOLD

REF: 3337

country village inn and a viewing is strongly recommended to fully appreciate the standards inherent throughout all aspects of this business. The Old Thatch Inn trades as quality country village pub and restaurant with letting bedrooms (not currently utilised). The Old Thatch Inn is a popular and well regarded business with an excellent reputation which benefits from excellent levels of regular, year round trade, not only from the village, but also from the surrounding villages and towns. As the only pub in the village, the business benefits from an excellent local following and its proximity to the A30, with prominent signage, boosts trade levels further. The business is well regarded for its quality freshly prepared food, using the best available local produce, set within a quintessential thatched character freehouse. The Old Thatch Inn has its own website www.toticb.com which provides further background information. The business is for sale on a free of tie leasehold basis for £50,000. Full property details are available from the website www.stonesmith.co.uk and viewings can arranged by calling 01392 201262

CE PRI EN W

PRICE: £260,000

W! NE

PRICE: £59,950

W! NE

PRICE: £139,950

NEWTON FERRERS, DEVON

• Beautiful Landmark Inn Situated in Idyllic Riverside Location • Views Over the River Yealm Estuary to Twin Village of Noss Mayo • Substantial L Shaped Character Trading Area, Separate Restaurant • Spectacular Patio Beer Garden with Estuary Views • Free of Tie Lease - Priced to Sell

LEASEHOLD

REF 3348

WELLINGTON, SOMERSET

• Town Centre Freehold Catering Premises • Large Residential Accommodation • Smart and Well-Equipped Licensed Restaurant/Cafe/Bistro – Currently Closed • Perfect Turnkey Operation Suitable for a Variety of Catering Uses • Great Opportunity for Owner Occupiers

FREEHOLD

REF: 2867

DARTMOUTH, DEVON

• Well-equipped Licensed Catering Premises • Situated in Glorious & Affluent Location • Versatile Lock up Unit Suitable for a Variety of Catering Uses • Restaurant & Bar Providing Spacious Seating for 40 • Excellent Opportunity for Husband & Wife Team or Partnership

LEASEHOLD

REF: 3094

• Stylish Restaurant Premises & Two 3 Bed Holiday Lets • Modern Nautical Décor & High Quality Finishing • Prominent Harbourside Location with Waterside Views • Growing Business with Strong Local Support and Huge Tourist Boost • Excellent Opportunity for Owner Occupiers

BRIXHAM, DEVON

LEASEHOLD

REF: 3362

• Thriving & Vibrant Bakery & Wholesale Business in Stunning South Hams • Two Established & Profitable Businesses Trading Throughout the Year • Award Winning Bakery & Convenience Store Located in Frogmore • Bakery & Sandwich Shop Located on Kingsbridge High Street • Viewing Highly Recommended

KINGSBRIDGE, DEVON

PRICE: £120,000

LEASEHOLD

REF: 3140

Property and Professional

5 Ways to Improve Efficiency in the Hospitality Sector Hospitality businesses are complex organisations, with multiple procedures and processes that can easily become inefficient if not addressed. As a business owner, you will be aware of how difficult it can be to keep all the plates spinning and still make a profit. Make things a little easier with these 5 tips for improving efficiency in your hospitality business:

reduce plate waste, keep portion sizes smaller – offering a top up for hungrier customers – and package up un-eaten food for the customer to take home. For more tips, WRAP offer a 4 step guide for reducing food waste.

1. SAVE ON UTILITY USE

Another large cost in the hospitality industry is staffing costs, especially since the introduction of the National Living Wage. To increase productivity without impacting service, turn to time-saving changes that will allow your team to get the most out of their working hours.

Making changes to how your business uses its utilities can introduce efficiency improvements, and multiple small changes can soon add up to bigger cost savings.

HEATING

Keep landfill waste to a minimum by recycling as much as possible and making clearly-labelled recycling points available around your premises. Consider switching individually packaged toiletries to on-the-wall dispensers. If you are replacing equipment, consider offering it to charities who can sell it or use the parts.

3. INCREASE STAFF PRODUCTIVITY

Research from the Carbon Trust suggests that heating can account for up to 60% of energy use in a hospitality environment, so it makes sense to target this area when looking to be more energy-efficient. Set any thermostats to the recommended temperature range of 18-21 °C for maximum comfort and efficiency. If you have zoning within your business, you can save further by turning off the heating in unused areas.

Food and hygiene safety checks, although vital, can be time consuming. Have a documented process for staff to follow and consider the use of handheld devices to digitally record readings instead of writing up handwritten notes later. If the budget is available, employ digital sensors to take recordings such as fridge temperatures automatically.

If you are also running air conditioning units make sure there is a few degrees difference between when the heating shuts down and aircon starts up. This ensures that you aren't running both systems at the same time.

Training should also be a focus, ensuring your team members know exactly what is expected of them, particularly in difficult or unfamiliar situations – with the right processes in place and the right training, your staff will be able to accurately and quickly react.

LIGHTING The next biggest use of electricity in a hospitality setting is lighting. The easiest change you can make is to switch from fluorescent bulbs to their LED counterparts. LED bulbs are more energy efficient and can provide a brighter light. If you offer accommodation and have a bit more budget, occupancy linked controls – such as those that activate when a guest uses their key card – ensures that lights are switched off in unused areas.

WATER After electricity, water is the largest utility cost for businesses in this sector, as it is used in so many areas from cleaning and food preparation to bathrooms and laundry. Regular maintenance of white goods will help your machines be more energy efficient, lessen water leakages and mean a reduced chance of breakdowns – costing you less in the long run. If you do laundry in-house, wash at full capacity as much as possible and take advantage of non-peak hours energy price reduction. Landscaped areas, while making your premises look nice, do require a lot of water. Consider switching sprinklers to drip systems and rain sensors.

2. REDUCE WASTE Food waste costs the hospitality sector £2.5 billion a year according to research from WRAP, so improvements to efficiency here can be invaluable. A menu that requires fewer items to be kept in stock will reduce the chance of spoilage and special dishes are a good way of using up soon-to-expire items. Reconsider buying in bulk as this may not be a cost saving if some of the stock goes unused. To

4. ACT ON CUSTOMER FEEDBACK Sometimes you can be too close to an issue to notice efficiency savings, so it makes sense to ask your customers for their thoughts. By collecting and reviewing customer feedback you can notice trends that will not only make your processes more efficient but will also improve the customer experience. Make sure to look into the root cause of a customer's feedback – not just the symptoms they may be describing. An issue that was noticed in one area of your business, may actually be caused by another area impacting on it.

5. USE A MANAGEMENT SYSTEM A Management System is a great way to improve efficiency within an organisation as it standardises operations allowing for smoother processes and ways of working. The importance placed on the continual improvement of the Management System means complex or inefficient processes are improved over time. By implementing a Management System, you will be putting processes that ensure each customer receives the same quality of service in every interaction with your business. You will also have the tools you need to consistently meet customer needs, helping you to save money, drive up business and increase profits. There are a wide range of ISO Standards available, but ISO 9001 – Quality Management is particularly useful when looking to improve efficiency, as it supports staff training and customer focus, as well as encouraging the documentation of existing processes and best-practice. The ISO 14001 – Environmental Management is also useful as it will allow you to put in place waste-reducing processes – simultaneously benefiting your business and the environment around it.

January 2019

CLH News

Free Review of Your Gas and Electricity Rates from The Bowden Group Alliance The Bowden Group Alliance have, for a number of years, been providing professional impartial purchasing advice on a wide range of supplier areas including Gas and Electricity rates for independent and multiple operators within the Pub, Hotel and Restaurant industries.

BOWDEN GROUP ALLIANCE

The Bowden Group Alliance are offering to undertake an Energy Audit of YOUR business … totally Free of Charge. To undertake a review we will need a copy of the most recent Gas and Electricity bills so that The Bowden Group Alliance can establish any existing contractual obligations and termination rules. If the agreement is due for renewal within the next 5 months, the Bowden Group Alliance will provide you with Renewal Rates with the best deals available to you from a wide array of business energy providers. If, following a review, you wish to proceed to making those savings, The Bowden Group Alliance can, with your written authority, manage the whole process for you … including submitting paperwork, sending termination notices to existing suppliers and confirming when the new contracts are live. We will also diarise the next renewals … making sure that you never slip onto the very high ‘’out of contract’’ rates. This professional impartial advice is ‘Free of Charge’ to you from The Bowden Group Alliance!!! All the relevant Utility Companies would pay us direct a very small commission … but that is outside the rates you are offered. For more information contact Mike Crawshaw from The Bowden Group Alliance on 01628 487613. Visit www.bowdengroup.co.uk

GINO D’ACAMPO CHAIN COMES UP SMELLING SWEET Gino D’Acampo’s My Pasta Bar faced the wrath of its neighbours when its kitchen odour management system proved to be insufficient. But after calling in ventilation experts CK Direct, it found a way of getting its detractors on side and saving costs in the process.

THIS UNIT HAS “CERTAINLY MADE OUR LIVES EASIER WITH THE OFFICE STAFF ABOVE

”

CK Direct was called into survey the original installation and immediately spotted why the management of the unit was so inconvenient — it needed topping up with liquid on a regular basis, which cost £400 every month to source.

ino D’Acampo’s My Pasta Bar on Fleet Street in London had received several complaints from the offices above about bad odours emitting from its kitchen. Neighbours complained of a strong smell of garlic in the mornings and spicy smells during the course of the day.

After six months of kitchen trials to try and rectify the problem, the issue

became an urgent one, especially with the prospect of legal action looming if a resolution was not found. The odour system in place was proving to be insufficient and an inconvenience to manage. Staff at the site also needed something that would not only eliminate the smell and stop the protests, but prove cost-effective and easy to maintain.

KEEPING A LID ON KITCHEN ODOURS AND GREASE Kitchen ventilation specialist CK Direct’s Ozocube grease and odour removal system has undergone significant performance testing to prove that it performs equally, and in some cases better, than ESP and carbon blocks. Ozocube can reduce up to 89% of odour and rancid grease smells, significantly cuts the risk of fire by preventing grease build-up and extends the operational life of foodservice kitchen ventilation systems.

compact, energy and spacesaving, Ozocube, which can be fitted to existing ventilation systems and specified in new installations,” says Tony Ricciardi, managing director of CK Direct.

“We have spent four years and significant investment developing and testing the

The company has also recently completed further tests that confirm Ozocube will remove 95% of odour and grease to match current ESP and carbon filtration systems. This, says Ricciardi, is truly groundbreaking as the use of trioxygen and key components inside the Ozocube have never been used before to combat both grease and odour at the same time by turning them into vapour.

“The Ozocube is a single application product that treats both grease and odour in combination, unlike ESP and carbon blocks which are fitted separately.”

whatsoever, secondly the maintenance costs are 75% cheaper than a carbon system, as there are no carbons or prefilters to change, and thirdly employees simply turn on the fans when they arrive and the system works automatically. Chris Green, MD of My Pasta Bar, says the system has stopped the complaints. “This unit has certainly made our lives easier with the office staff above.”

KEY OZOCUBE USERS

The kitchen had already tried increasing the amount of liquid used, and even changing its cooking patterns, but Tony Ricciardi, managing director at CK Direct, identified two simple solutions that would rectify the issue and allow the restaurant to continue its normal cooking schedule.

- Gino D’Acampo Restaurants - Iceland Manufacturing - Individual Restaurants - Kintan Japanese BBQ - Piccolino - Restaurant Gordon Ramsay - TLC Inns Every six months, CK Direct changes the filters and, as a result, it is now fitting Ozocube in all new individual restaurants and retrofitting existing Gino D’Acampo kitchens.

One solution was a carbon filtration system which included a pre-filter, but it was the other option — the Ozocube — that most enticed My Pasta Bar. The Ozocube is an ozone generated deodoriser that offers an extremely easy solution for three main reasons.

You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems via:

Firstly, the ease of a retro-fit installation causes no downtime