CLH News #246 August/September 2022

As operating costs continue to surge , putting up to 250,000 sector jobs and one in five hospitality businesses at risk several of the UK’s leading hospitality bodies have signed an open letter calling on the Government to urgently inter vene

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The letter was addressed to Prime Minister Boris Johnson, Chancellor Nadhim Zahawi and Business Secretar y Kwasi Kwar teng and signed by representatives from UK Hospitality, the British Beer and Pub Association, Night Time Industries Association the British Institute of Innkeeping and the Music Venue Trust and highlights, “rocketing energ y prices becoming a matter of existential emergency ”

THE LEADING PUBLIC ATION FOR THE INDEPENDENT HOSPITALITY SECTOR Page 2 Editor's Viewpoint Pages 28 29 Chef's Buyers Guide Pages 30 31 Spirits, Mixers and Cocktails Pages 32 35 Outdoor Leisure Page 36 Products and Ser vices Pages 37 41 Kitchen Equipment & Fit Out Pages 42 47 Design and Refit www.CLHNews.co.uk CLHNews ISSUE 246 AUG/SEPT 2022 Pages 48 49 Proper ty and Professional “Rocketing” Energy Costs Putting Hospitality Jobs & Businesses at Risk, Leaders Warn

The letter comes just one year after the government launched its hospitality recover y strateg y, which envisaged pubs and restaurants helping to reinvigorate local economies, however, only one in three hospitality businesses are repor ting a profit, according to a recent sur vey by the British Beer and Pub Association (BBPA) Energ y bill increases of up to 150% are the main reason for declining turnover and almost 50% have had to reduce opening hours to avoid closure

With hospitality operators facing average annual bill increases in the region of at least 300%, the letter sets out the urgent need for the Government and the Conser vative leadership contenders to outline a comprehensive suppor t package for the sector

The hospitality sector is for want of a better phrase , “ over taxed” It is also a significant contrib utor to the economy It continues to be the U K ’ s third largest employer, and generates billions to the Treasur y Hence it does, in my opinion, deser ve “special treatment”

Almost 1,000 licensed premises closed in the 2nd quar ter of this year

I have heard candidates say that they intend to cut taxation, par ticularly candidate Liz Truss But the devil is in the detail What taxes are going to be cut?

The optimism is there , operators are cer tainly prepared to take a gam ble and invest Just imagine how prosperous and profitable the sector would be how much revenue it would raise how many staff it would employ if the government saw common sense and gave the sector some tax breaks

The repor t which appears on page 6 is not thankfully all doom and gloom There were the same amount of new openings, but this is in spite of the current economic climate and cer tainly not due to any assistance from the government

The entire economy/public is over taxed and the hospitality and licensed on trade is par ticularly over taxed

So I hope the letter trade bodies have sent to leadership candidates will provide clarification exactly what taxes do you intend to cut?

While I am no “leading economist” I have been around long enough to know that you cannot tax your way out of a recession or borrow your way out of debt

This is how one of the world’s greatest economists Thomas Sowell describes inflation: “One of the biggest taxes is one that is not even called a tax inflation When the government spends money that it cre ates, it is transferring par t of the value of your money to themselves ”

He also went on to say “It is hard to imagine a more stupid or more dangerous way of making decisions than by putting those decisions in the hands of people who pay no price for being wrong ”

Dorset, BH1 1LG TELEPHONE: 01202 552333 FAX: 01202

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The decision to lockdown the entire economy during the pandemic will go down as one of the most ludicrous (in my opinion) in modern histor y and we are now paying a ver y high price And that high price is? Inflation!

We are seeing here in Bournemouth new operators opening in the town centre , from leading high end brasseries to smaller independent bars and restaurants

Once again I would ask the favour we are tr ying to maximise our adver tisers reach as much as possible without them would not be possi ble to run CLH NEWS so please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue ther details can be seen at www catererlicensee com Bournemouth, 552666

I have seen nothing from either candidate which remotely touches on how they intend to get U K ’ s third largest employer back on track

sales@catererlicensee com www CLHNews co uk @CLHNews CLHNews EDITOR Peter Adams SALES EXECUTIVES David Bar tlett Guy Stephenson PRODUCTION & DESIGN Matthew Noades PRODUCTION & WEB ADMIN Charlene Fox Published by Editor's Viewpoint2 CLH News Aug/Sep 2022 EDITOR Peter Adams 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 ever y 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 reser ved, reproduction is forbidden unless wr tten permission is obtained All material s assumed copyright free unless otherwise advised

As the battle intensifies between Conser vative leadership candidates Rishi Sunak and Liz Truss to become our next Prime Minister we once again lead with a stark warning to the government of the crisis facing the hospitality and licensed on trade

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To continue driving forward our shared prosperity and producing the UK’s most sustainable beers, we are asking Government to look ahead Businesses need ample time to structure policies and schemes for the longer term, as well as incentives to invest in sustainability to help pro tect our industr y, our people and our planet ”

“ACHIEVING GROWTH” KEY TO RECOVERY

Aug/Sep 2022 CLH News 3 RECONDITIONED & SECOND USER CATERING EQUIPMENT • TOASTERS • STAINLESS STEEL SINKS & TABLING • • W e have a comprehensive range of Re conditioned Catering Equipment in stock • W e can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • W e can also supply modular fridge & freezer rooms • MICROWAVES • EXTRACTION CANOPIES • C O O K E R S • I C E M A C H I N E S • F R Y E R S • S L I C E R DS I S H W A S H E R S • G L A S S W A S H E R S • R E F R I G E R A T I O N EKE EQUIPMENT LIMITED Telephone with enquiries: Tel: 01273 492488 Email: kingedwards@ btconnect com Mobile: 07860 274243 “Rocketing” Energy Costs Putting Hospitality Jobs & Businesses at Risk, Leaders Warn

Nine in 10 business owners said they did not expect energ y prices to return to last year s levels within the next 12 months In response 83 per cent said they had either previously cut staff to tack le the rising prices or were considering making redundancies or reducing staff hours to cope

Neil Manhas, General Manager, UK and Chief Financial Officer, Europe , Pizza Hut UK & Europe said: Surging energ y prices, rising food costs, and geopolitical uncer tainty continue to hammer the UK economy And as we hit double digit inflation, today’s (August 16) figures are just another stark reminder of how this is impacting business as usual For hospitality, the pressure is even higher With an endemic labour shor tage crisis, supply chain disruption, and skyrocketing price rises across food, fuel, and utility supply chains inflation is impairing the industr y ’ s road to recover y

Michael Kill CEO NTIA said: “The Government cannot continue to understate the escalating crisis within the energ y sector the contraction of energ y suppliers is compromising the free markets primar y purpose of generating competitive rates and ser vice levels Limited competition has resulted in energ y tariffs that are already unsustainable , and without the Government’s inter vention, businesses who have sur vived the pandemic , suppor ted by public funding, will face fur ther uncer tainty, and in many cases, permanent closure ” UNDER THE WEIGHT OF RISING COSTS”

We know the key to resolving our economic difficulties is achieving growth, and hospitality is instrumental to this Yet, amid such a backdrop, our industr y needs to hear from our next prime minister about how they plan to tackle the cost of living crisis and prioritise business protection For our sector, this includes lowering VAT for hospitality back to 12 5%, so businesses like ours can continue to deliver on our promise to generate jobs and look after our communities ” Viv Watts, cofounder of a small UK business, AGO Hotels and interna tional proper ty investor said: “Figures out today showing UK inflation has hit 10 1% is more unwelcome news for the hospitality industr y This increase comes at the same time as rising energ y costs, tightening of cash flow and a challenging labour market Up until now, to maintain competi tive pricing, businesses have absorbed inflationar y pressures rather than increase their prices for consumers However, as costs are escalating faster than they have in three decades, businesses will now have no option other than to pass these on Now more than ever the sector needs a reduction in VAT that many have called for this will allow relief and will help to bal ance some of the pressures

Steve Alton, CEO of the British Institute of Innkeeping said: “The majori ty of our members are single site operators, running small, independent businesses at the hear t of their communities Without urgent action from Government, these vital spaces for social connection, suppor ting local jobs, supply chains and community groups, will drown under the weight of the rising cost of doing business In many cases the impact on their busi nesses is now worse than that of the pandemic which has already left them with average debts of £40k per pub The stark reality of the chal lenges now facing them cannot be underestimated Government must act now to ensure we don’t lose these essential local community hubs forev er ”

Brian Perkins, President, Budweiser Brewing Group UK&I said: “Like many businesses across the brewing and hospitality sectors, we are facing severe economic headwinds Today’s ONS figures highlight the need for fur ther Government suppor t and clarity on plans to ease these pressures Beer brings significant value to the UK economy as well as providing employment oppor tunities but we are facing challenges in the form of commodity prices and beer tax

Mark Davyd CEO of Music Venue Trust said: After two incredibly diffi cult years where venues have had to fight for simple sur vival, it would be an extraordinar y outcome to see them closed and permanently lost because of an energ y market that is completely out of control and not fit for purpose The Government must act to create a genuinely functioning market for energ y ser vices that can deliver supply at a reasonable cost or step in to create an affordable supply for businesses”

Kate Nicholls, Chief Executive of UK Hospitality said: “Hundreds of hospi tality businesses across the countr y are staring into an abyss of closure and possible failure, leading to thousands of job losses; so it s now or never for Government help and support if this vital sector is to sur vive the extraordi nar y threats pushing much of it to the ver y brink of existence ”

“DROWNING

( CONTINUED FROM FRONT COVER) EXTRA COSTS OF UP TO £60,000 BY THE END OF THE YEAR

In July a repor t revealed that the number of pubs in England and Wales had fallen to the lowest level on record, with 7,000 having closed since 2012 There are fears that the impact of the energ y crisis will be worse than impact Covid lockdown had, with some venues predicting extra costs of up to £60 000 by the end of the year Fur thermore , there is growing concern among businesses that the long term effects will have an even greater impact on a sector still recovering from lockdowns and supply chain challenges

VENUES FIGHTING FOR SURVIVAL

Chief Executive of the British Beer and Pub Association, Emma McClarkin said: “Our sector hangs in the balance, rising energy bills are crippling pubs across the countr y with only one in three turning a profit and that figure only likely to worsen as winter approaches The situation is dire, what we are experiencing now is arguably worse than the pandemic because we are receiving absolutely no relief on out of control energy costs “We need urgent action from the Government to save businesses and jobs in communities across the countr y, but we also need a long term plan to ensure the health of the hospitality sector so it can continue to sup por t the economic and social fabric of our countr y ”

The BBPA has separately written to Conser vative Par ty leadership hope fuls Liz Truss and Rishi Sunak to insist they convene a summit with busi ness leaders to save pubs and other hospitality venues from closure should they become Prime Minister, calling for the summit to be convened ‘at the earliest oppor tunity’ to ensure there is a plan for tackling the cost of doing business and a long term strateg y in place for hospitality

“SECTOR HANGING IN THE BALANCE”

“We are now in a ver y high inflationar y environment that’s piling pressure on businesses that were already weakened by the shock of the pandemic

However, there was some good news The number of businesses rated as being in “significant distress” was flat on the previous quar ter at 582,452, and down 11 per cent on the same three months in 2021 Ric Traynor, executive chairman of Begbies Traynor, commented:

UKHospitality Chief Executive Kate Nicholls said:

Julie Palmer, par tner at Begbies Traynor, said the data on companies in a “critical” financial distress painted a wor r ying picture: “Having emerged from the pandemic , many companies were hoping for an economic boom but that has simply fizzled out, as supply chain issues and the invasion of Ukraine have taken their toll by driving up raw material and energ y costs and reducing both business and con sumer confidence

A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality

“Additionally, the anticipated double digit rise in business rates next April will heap more pressure on to vulnerable businesses, despite some benefiting from the recent revaluation

Bars and restaurants are major drivers behind a rise in the number of businesses “in critical financial distress” according to the latest Begbies Traynor “Red Flag Aler t” repor t, which has provided a snapshot of British corporate health for the past 15 years reveals the financial strain continuing to be faced by thousands of British businesses The research revealed the number of companies rated as being in “critical financial distress” continued to rise , jumping by more than a third in Q2 2022 compared with the same period last year to 1,957, and edging up 3% compared to Q1 2022 Businesses continue to be impacted by rising inflation in the ‘real economy ’ which is far exceeding the official rate of more than 9% Taken together with higher labour, material and energ y prices, and combined with faltering consumer and business confidence , companies are facing an exceptionally difficult economic backdrop Adding fur ther pressure to many companies is the repayment of the Government backed Covid suppor t loans granted to help them sur vive the pandemic

“The combination of macro economic risks is now taking its toll on UK businesses, as evidenced by this latest Red Flag Aler t data

4 CLH News Aug/Sep 2022

“Rising insolvency rates, combined with our own evidence from speaking to the directors of distressed companies, highlight the impact of rising costs on businesses The ver y same directors who benefited from Government backed Covid suppor t loans to get them through the pandemic , are now telling us that they are simply unable to repay these debts, plus they are having to deal with rising wage demands and higher input costs

“Any help that the struggling hospitality sector gets right now is gratefully received and making pavement licences permanent is hugely positive , offering potentially business saving oppor tunities to hundreds of pubs, bars, restaurants and cafes “Vital in enabling businesses to trade during the pandemic when they might otherwise have been forced to close or restrict their opening hours, these licences can now benefit town and city centres by helping local economies recover faster, contributing to levelling up “Pavement licences also highlighted the hospitality industr y ’ s ingenuity and creativity during Covid, as many venues invested heavily to develop fun, innovative outdoor spaces Those farsighted businesses can now look forward to maximising the return on those investments ”

• Construction • Suppor t Ser vices • Real Estate General Retailer s • Automotive • Manufactur ing • Bar s & Restaurants • Financial Ser vices • Food & Drug Retailer s • Industr ial Transpor tation

Hospitality Sector Sees Increase in “Distressed Businesses”

A visit to The Showman’s Show is an absolute must for anyone involved in events and hospitality You can find more details about the show and exhibitors by visiting www showmansshow co uk or see the adver t on the facing page To register to attend The Showman’s Show 2022 please click https://tinyurl.com/pjyxkkds

Ms Palmer added that suppor t from Government to prop up busi nesses through the pandemic could also be ar tificially lowering the number of businesses in critical distress She pointed to repor ts that the number of small businesses that had failed to meet repayment terms for the Bounce Back Loan Scheme (BBLS) was close to 200,000, almost double the most recent official data Ms Palmer said: “There are firms that are struggling to work out what they will do Do they tr y to battle on or just throw in the towel as they realise that in this new world they just won’t be able to repay the taxpayer funded help they got?

The show delivers practical solutions handy hints and inspiration in abundance For anyone working within the catering and hospitality sector it presents an excellent oppor tunity to meet new suppliers and discover the latest innovations and technologies Exhibitors include state of the ar t temporar y structures perfect for adding additional areas to existing venues or corporate hospitality facilities; caterers, bespoke concessions and catering equipment; the latest sound and lighting solu tions; furniture hire companies; theming visual spectaculars and finishing touches to name but a few

The government's relaxation of “alfresco rules” making it easier and cheaper for hospitality operators to get pavement licences are to be extended and made permanent next spring the government has announced Regulations were relaxed to make it easier for pubs, bars, and restau rants to obtain licenses to ser ve food and drink on pavements and pedes trianised areas during the pandemic This was due to end in September but has now been extended, allowing businesses to continue to offer these ser vices while the government works towards making the changes permanent in the Levelling Up and Regeneration Bill Greg Clark, secretar y of state for Levelling Up, Housing and Communities, said: “We want to see bustling town centres across the countr y and that’s why the changes we made to licensing rules will become permanent “Making al fresco dining a permanent fixture on our high streets is par t of our plan to level up communities and create vibrant places people want to live and work ”

Evidence of this financial distress comes in the form of County Cour t Judgement (CCJ) data, arguably an early warning sign of future insolven cy, which revealed 46,235 rulings in the first six months of 2022, up 5% on 2022the first quar ter, as creditors tried to recover debts This com pares with 59,042 CCJs during the entirety of 2021, with this year ’ s fig ure to date driven higher as the backlog in the cour ts clears and debts are pursued Sectors with the highest number of critically distressed businesses;

The Showman’s Show will return to Newbur y Showground on the 19th 20th October 2022 with hundreds of exhibitors showcasing thousands of products and ser vices

“With inflation nearing 10%, and showing little sign of abating, there can be no doubt that things are going to get worse for UK businesses before they get better This, combined with a deteriorating geo political landscape , is likely to have serious consequences for the UK economy

“Many are fighting on but the environment is only going to get worse , not better, at least until later next year or 2024 I fear that it may be a troublesome autumn as businesses which have struggled for so long are finally overwhelmed ”

Alfresco Dining Rules to be Made Permanent Next Year

Visitors can expect to meet companies launching new products, alongside show cases and demonstrations of existing solutions It s also a great melting pot for ideas with the chance to talk to the exper ts in their field face to face and interact with products and ser vices in a live environment which is really useful for making purchasing decisions

Sectors most exposed to discretionar y consumer spending bars and restaurants and general retailers are feeling the pain most Hit by staff shor tages due to the latest spike in Covid rates, their customers are now reining in spending on anything that’s not necessar y, ahead of the expected hike in the energ y price cap, and we are seeing clear signs of this in this Red Flag data ” “I am also par ticularly concerned for those SMEs who operate in energ y intensive sectors, such as manufacturing, as some could simply become unviable Without the benefit of an energ y price cap business energ y tariffs have at least trebled, and for for many it will be much worse ”

“With this latest research showing almost 600,000 companies in sig nificant financial distress, we would expect the weakest to enter insol vency over the next two years ”

As the cost of living crisis continues to hit people’s wallets, the British public is spending less on food and drink despite the summer holidays according to a repor t from Barclaycard

“We know that this is a really challenging time for many consumers, so it is reassuring to see that more Brits are feeling confident about their household finances and ability to live within their means each month This shows that faced with difficult circumstances many are finding ways to budget and manage their finances successfully to cope with ongoing inflationar y pressures

In March last year the Government said that some businesses includ ing the hospitality sector affected by Covid 19 would be ineligible for a pandemic business rates holiday and announced a £1 5 billion business rates relief fund for these companies Rishi Sunak, the chancellor at the time , gave councils the task of hand ing out the fund to businesses which applied to the Covid 19 Additional Relief Fund (Carf) However the results of Freedom of Information requests by proper ty consultancy specialists Gerald Eve have revealed that hundreds of mil lions of pounds remain unpaid despite less than two months being left before the scheme’s deadline

Just over half of councils in England have begun making payments to firms from a £1 5 billion Covid suppor t package , almost 18 months after it was first launched Real estate specialists have said it is too little too late and could mean thousands of companies miss out on almost £700 million of avail able funding

The FOI requests to 309 councils in England resulted in 207 respons es Just over half, 119 councils, said they star ted making any payments to businesses

A Government spokesperson said: The Government has provided an unprecedented package of suppor t for businesses, including a total of £26 billion in grants to those affected by restrictions put in place to tackle Covid 19 “Councils are responsible for allocating funding and targeting it to businesses, based on local circumstances ”

However, inflation continues to have a noticeable impact, with price rises forcing shoppers to spend more on essential ever yday items such as fuel, butter and milk, and to cut back on some discretionar y experiences such as meals and drinks out, and holidays abroad ”

The popularity of staycations is driving spend in the hotels, resor ts & accommodation categor y, which grew 1 9 per cent compared to June ut questions from the sur vey signified a reduction in consumer spending power due to inflation was also responsible for the dip, and indicate that fur ther decline is on the horizon In addition to more than half of those sur veyed spending less at pubs clubs and bars two thirds said that they would cut back on eating out Off trade may also experience a similar drop as consumers priori tise essentials in their weekly shop 52% said that they are currently cutting down on luxuries and one off treats for themselves

The consumer confidence sur vey relating to spending between 25 June and 26 July this year asked 2 000 people about where they were spending, contrasting it with the results of the equivalent sur vey from July 2021 The eating and drinking categor y was up 9 0 per cent year on year, yet it saw a slight decline ( 1 5 per cent) compared to the previous month

Public are Spending Less at Pubs, Clubs and Bars

The month on month drop is par tly a reflection of how well the sector performed in June , owing to the Queen’s Platinum Jubilee weekend However, demand has also been falling due to the cost of liv ing squeeze; almost three in 10 (29 per cent) Brits say they plan to spend less on social plans and days out this summer, with 67 per cent of this group cutting back on eating out at restaurants and 55 per cent spending less at pubs bars and nightclubs Travel agents and airlines also continued to see year on year growth (204 0 per cent and 112 7 per cent respectively) however both categories were down month on month ( 3 8 per cent and 3 0 per cent) This is likely due to the ongoing disruption across the aviation sector, as well as the 20 per cent of Brits who are choosing not to summer holiday abroad this year, and the 16 per cent instead opting to take a break in the UK

Just Half of English Councils Making Payments from £1.5bn Pandemic Fund

“The Government claimed Carf was the fastest and fairest way of getting suppor t to businesses that need it the most, but the past 17 months has shown this to be complete hyperbole

Responding councils which have star ted making payments account for £632m of the £1 5 billion funding package but have collectively paid out just £329m Jerr y Schurder, business rates policy lead at Gerald Eve , said: “This fund was supposed to help businesses negatively impacted by the pan demic , but which were denied other business rates suppor t

Meanwhile , the data also shows nine in 10 (91 per cent) are con cerned about rising inflation, surging household bills and higher food prices, while confidence in the future of the UK economy remains low at 26 per cent José Car valho, Head of Consumer Products at Barclaycard, said: July saw Brits get into the swing of summer by prioritising non essential spending on staycations, new clothes and beauty products, while the heatwave gave an extra boost to the electronics sector, as consumers bought gadgets to keep cool

“In fact, the opposite is true Sadly, it’s a case of too little , too late for the hundreds of thousands of firms that were retrospectively denied their rights to appeal their rates bills but have yet to receive a penny from the local authorities ”

Aug/Sep 2022 CLH News 5

Hospitality Numbers Stable in Second Quarter but Costs Crisis Threatens Recovery

Julie Adlington, Exhibitions Marketing Director adds, “Between staffing issues, inflation and the cost of the living crisis, our sector continues to face challenges But by building on the fantastic heritage of The Restaurant Show and combining the exper tise of BigHospitality The Morning Adver tiser, MC A, Lumina Intelligence and the World’s 50 Best, The Big Hospitality Expo is in a unique position to help the industr y tackle these communal problems, share exper tise and look to a prosperous future ”

The crucial first step to achieve this is for hospitality businesses to develop a strong narrative , a USP that goes hand in hand with the actual holiday maker experience Operators need to build a clear offering, incorporating the ser vices offered through their business combined by the range of things to do locally With the public’s renewed interest in the sights of the UK consumers are more eager than ever to explore local areas and communities, engaging with small businesses by visiting places of interest, shopping, eating out and taking in enter tainment Ensuring that your business’ messaging ties into local places of interest will make elevate your offering and provide a narrative that is easy for potential guests to see themselves in The hospitality sector can also capitalise on the emerging popularity of issues around wellness, space , safety and sustainability Whilst we are living in a post pandemic world where restrictions are currently lifted guests still want to be assured that proactive measures are in place which put guests and their safety first including those who are most vulnerable The pandemic has ser ved as a break in regular ser vice , which provides an oppor tunity to return with new ideas revisiting sustainability and accessibility policies can ensure establish ments stay aligned with the priorities of potential new customers

The research from CGA and AlixPar tners also highlights key contrasts in for tunes in the licensed sector They include a stronger performance for managed operators whose sites have increased by 1 8% in the last 12 months, than for independents, where numbers dipped 0 4% The casual dining, bar and bar restaurant segments all grew in the last year, while the number of restaurants fell by 1 2% in the same period

6 CLH News Aug/Sep 2022

Inheriting a 30 year legacy from The Restaurant Show which is set to remain a key sector of the revised event the expo will champion the out standing products, people , insight and innovation of the food and drink indus tr y

The Big Hospitality Expo runs from 26th 28th September at Olympia London, and exhibitors at the show will cover the whole hospitality spec trum, from food and drink through to technolog y and furniture Plus, with Low2NoBev, Catering Equipment Expo and Hostech running alongside , it will provide visitors with the tools, ideas and networking oppor tunities they need to build their restaurant, foodser vice or hospitality business

For the hospitality sector, this offers a phenomenal oppor tunity: not only to maintain the increased popularity of staycations during the peak summer season, but to also extend this new found interest in exploring the UK well beyond summer, and into the shoulder months

The Big Hospitality Expo sponsored by Uber Eats opens its doors for the first time this September (Olympia London, 26th 28th), and is set to estab lish itself as a mecca for restaurateurs and chefs, casual dining operators as well as pub, bar and street food operators

With a hotbed of movers and shakers including Uber Eats, OrderPay, me&u, Fentimans, Open Table , Deliverect, Mr Yum and Reputation already signed up to exhibit and hundreds of new product launches expected, the show will offer visitors an exclusive insight into the future of the hospitality industr y

In order to maximise profit, operators should focus on direct bookings, explaining the clear benefits that these have from best price guarantee to special discounts and offers, absence of penalty or cancellation charges to the ability to speak to their team directly, as well as early check in and extended guest use (for example of spa or dining facilities)

Examples of establishments who are already doing this successfully include the South West family run hotel chain Brend Hotels and the luxur y hotel group Exclusive Collection, who have a dedicated page on their web site detailing the benefits of booking directly through them When it comes to staycations, it is impor tant to offer guests great experiences and oppor tunities to upgrade , as we have seen a greater propensity for guests to spend more as they value higher quality and their precious time away

The Staycation Boom and the Opportunities For Hospitality

Kate Nicholls, CEO, UK Hospitality, says: It s really impor tant for operators to take time out of their business to come to the show, you get to see all the new products and a lot of innovation going on ”

The new repor t has a special focus on London, which has been slow er than other cities to recover from COVID but has been in fractional growth over the last 12 months

“While the fundamental, longer term outlook for the sector is strong, there are clearly some near term challenges and it is highly likely a high er degree of volatility will return Many businesses are experiencing a significant step change in their cost base , and with the Bank of England forecasting recession, consumer discretionar y spending will likely come under fur ther pressure , too For the sector, this inevitably means more closures and more churn, but significant market share oppor tunities for the best businesses and brands ”

Analysis reveals a robust performance in nor thern and eastern par ts of the capital, where many businesses have benefited from the growing number of residents working from home However, par ts of central London have suffered from a shor tfall of office workers including the City which now has 14% fewer sites than in March 2020 Karl Chessell, CGA’s director for hospitality operators and food, EMEA said: “These numbers are a welcome indicator of stability in hospitality, and proof that operators have built back well from the turmoil of COVID But this solid recover y is now under severe threat from a powerful combination of inflationar y pressures and other challenges, and we are likely to see a lot more churn of openings and closures over the sec ond half of 2022 Hospitality’s long term outlook remains ver y positive but it is clear that many businesses have a bumpy road ahead ” Graeme Smith, AlixPar tners’ managing director, said: “In the context of the past two years and the shock of Covid, the sta bility of overall numbers (of hospitality venues) revealed in this latest study is ver y welcome “Clearly, after the challenges of the pandemic , the industr y is still in recover y mode and adjusting to various challenges such as clear shifts in demand, brought about by some significant changes to the operating landscape This is graphically illustrated with the impact evolved working patterns and indeed the work from home culture has visibly had on bar and restaurant numbers in business districts such as the City of London

To find out more and register for your free badge visit www bighospitalityexpo co uk

Britain’s licensed sector has stabilised in the second quar ter of 2022, the latest Market Recover y Monitor from CGA by NielsenIQ and AlixPar tners reveals The repor t reveals that there were just under 106,000 licensed prem ises at the end of June 2022 almost exactly the same number as in both June 2021 and March 2022 CGA’s research recorded nearly 1,000 closures over the second quar ter of 2022 as some operators found trading unsustainable but vir tually the same number of new openings as other businesses swiftly took their place However, the Market Recover y Monitor suggests more net closures are possible in the second half of 2022 as cost pressures mount for both businesses and consumers Sharp rises in food and energ y prices, labour shor tages, supply chain issues and high consumer inflation are all likely to threaten many venues that have been left fragile by two years of COVID related challenges

Registration Now Open for The Big Hospitality Expo 2022

Over the past two years, the hospitality sector has seen a significant and prolonged boom in staycations, fuelled by external pressures of the pent up demand and travel restrictions caused by the Covid 19 pan demic but also by positive initiatives such as the Eat Out to Help Out scheme While the restrictions around Covid have now been significantly reduced ongoing airpor t disruptions cost of living crisis increased pass por t controls overseas and uncer tainty around potential Covid infec tions mean that many Britons are still opting for holidays in the UK over far flung destinations

By Simon Numphud, Managing Director of AA Media (www ratedtrips com)

The NTIA has par tnered with NDML insurance brokers to look at immediate inter ventions through guid ance According to the NTIA and NDML, a ‘hard market’, when insurers reduce capacity for turnover and in turn drive up premiums has meant it could be more difficult to get cer tain types of cover having a significant impact on premiums that aren’t properly handled and putting more strain on businesses struggling with soar ing costs

“Having the right tools in place to manage payments, expenses, budg ets, payroll, as well as reinvesting in the finance function as a whole , will be vital for managing cashflow in the coming months With a proactive approach leisure and hospitality business leaders can build resilience get ahead of the competition and ultimately overcome adversity to maintain a positive outlook throughout the rest of 2022 ”

• Adjusting customer ser vice level agreements (27%)

• Supply c hain issues (19%)

Lingering

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Most leisure and hospitality companies (95%) are currently taking measures to address financial challenges

Rising interest rates (19%)

Relocating to another countr y (24%)

• Late payments from customer s or supplier s (19%)

The sur vey, conducted by international business payments firm, Equals Money, found that despite two thirds (66%) having a positive outlook on business performance this year, a similar number (65%) view the current economic environment as a major challenge Business costs on the rise

However, the trade body and insurance broker claimed these challenges could be mitigated against with proper preparation and suppor t to enable businesses to plan for and keep on top of rising premiums

The Night Time Industries Association (NTIA) has called on the government to inter vene over the issue of spiralling insurance premium costs within the leisure sector with some operators seeing increases of more than 100%

Cashflow concerns

The continued impact of the economic disruption on the leisure and hospitality sector makes cashflow a top concern, with 98% of industr y leaders repor ting they are currently dealing with the issue Over two thirds (64%) have either already pivoted or are currently considering pivoting their business model to combat financial pressure , while a quar ter (26%) are worried they may need to close their busi ness

The most common causes of cashflow problems for hospitality and leisure firms are: Rising energy pr ices (22%) Lower customer demand (22%)

Half of Hospitality Leaders Expect Increased Profits in 2022, Despite Financial Challenges

The top five measures are:

• Using specialist accountanc y ser vices (22%)

Over half (58%) expect their overall costs to increase fur ther this year, with raw materials (25%) topping the list of cost increases Just over a third of leisure and hospitality leaders repor t that both Covid (40%) and Brexit (34%) have contributed to a rise in their overall business costs

Simon England, Managing Director at Equals Money, says: “The sur vey findings reflect on the major financial obstacles UK busi nesses are facing in a world disrupted by seismic macroeconomic events like Covid 19, Brexit, and the cost of living crisis However, it’s encouraging to see that leisure and hospitality businesses are maintaining a positive outlook “These events are driving up costs for businesses across all areas and leaders must have solutions in place to ensure maximum financial con trol, visibility, and security to maintain a healthy cashflow Many business es are yet to adopt specialised financial technologies and solutions, which could be the difference between success and struggle in the months ahead

Michael Kill, chief executive of the NTIA, said: “Our industr y has paid billions of pounds in insurance premi ums to protect their businesses for many years but during the pandemic many felt they had been let down by insurers in their moment of crisis We are now facing a cost inflation crisis, from the effects of overseas conflict and domestic policy decisions which have seen insurance costs in some cases double This is not sus tainable , insurance will require creative inter vention from the government to grow confidence in the leisure market and reduce premium costs to an affordable level ”

Most anticipate the current cost of living crisis to intensify, listing decreased customer demand (44%) a diminishing workforce (36%) and failing to meet growth targets (32%) among the expected consequences

Combating financial pressure

Half of leisure and hospitality businesses expect to increase revenue (58%) and profits (52%) in 2022 according to a new sur vey of 250 UK based industr y leaders

The par tnership will also lobby for a change of narrative , looking to address the current insurance premi um cost crisis through a renewed government scheme , which would aim to build confidence back with leisure insurers and reduce premiums

Aug/Sep 2022 CLH News 7

NTIA Calls for Action as Operators See Insurance Premiums Double

• Outsourcing key financia processes (24%)

• Implementing new f nancial tec hnology (22%)

•

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HOLIDAYS

The average cost of coffee has soared above 50% in the last 5 years To put this in perspective , a daily cup of coffee would cost Brits £225 annually in 2017, if they chose to buy one cup of coffee each working day In 2022, the exact same purchase would result in an annual spend of £840, hitting £1154 4 in 2025, one tenth of the current minimum wage!

With the cost of living expected to continue increasing it has become more impor tant to budget for the future and set achievable pension goals Thankfully, there are plenty of resources to kickstar t saving for your future such as using a Pension Calculator which allows you to plan ahead secure future financial stability and find comfor t in retirement ”

A pack of 20 cigarettes has increased by nearly £3 in the last 5 years, with the yearly rise in costs expected to reveal an average price of a 20 pack of cigarettes nearing £15 by 2025 As the average UK smoker smokes 20 cigarettes a day this amounts to over £5000 a year

The top three things that have increased the most since 2017 are:

As we see the fastest price in the last 40 years a sur vey has predicted that beer is likely to almost £14 per pint by 2025

The UK already had some of the most expensive hotel prices worldwide prior to the pandemic , with the average hotel costing £97 20 a night in 2017 Between 2019 and 2021, prices rose by 41%, the equivalent of £300 more per week

RECREATION

ACCOMMODATION

EATING OUT

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int of Beer Predicted to Hit £13.98 by 2025

• Music Concer t Ticket 97 52% • Meal at a Restaurant 91 67% Uber Journey 48% BEERS AND CIGARETTES

The reality is the heightened levels of inflation we are experiencing do not align with how quickly wages have risen An increase of 15 35% has occurred in the last five years, yet overall costs of living have nearly tripled by 41 27%

The cost for a pint of lager has risen 16% since 2017 It’s expected by 2025 the average price of a pint will be £4 42 almost a pound more than in 2017 For Londoners however the average cost for a pint of beer is predicted to reach £13 98 from £8 by 2025!

The cost of an average Uber trip has risen 80% since 2017, from £10 to £18 When it comes to train travel, Brits have the highest prices compared to the rest of Europe at over 55p per mile By 2025, the average single journey could cost up to £26 64

The sur vey compares essential living costs, ever yday items and additional things Brits love to spend their extra cash on we can reveal the top 18 things we spend money on and how much they have increased in cost over the past five years

On average concer t ticket sales have seen a 98% increase in price in comparison to 5 years ago By 2025, the average ticket is predicted to rise up 58% costing a whopping £142 42 Streaming ser vices are seeing higher levels of demand, especially in a post pandemic world By 2025, the monthly price of streaming ser vice subscriptions is expected to increase by nearly double since 2017

The national average continues to grow, with weekly rental prices averaging out at £256 14 weekly, resulting in a spend of £13,319 28 per year Before considering mor tgage rates, the average spending has escalated from £223,807 in 2017, to £281,000 this year Following this trend, the average buyer could be paying £323,150 for a home by 2025

DAILY ESSENTIALS Rising by 27 91%, since 2017, the price of milk has risen from 43p to 55p per pint Buying necessities sudden ly feels like extravagant spending, with prices expected to continue growing yearly By 2025, a 64p pint of milk is expected to be the norm

TRANSPORT

It’s revealed in only five years prices have soared at the fastest pace in 40 years, within the last half decade

The average meal out has seen a 91% increase in the past 5 years, costing nearly £55 in £22 This would have cost less than £30 back in 2017, whereas it is predicted to be nearly £85 in 2025 Chris Eastwood, Co founder at Penfold, a digital pensions provider, Rising prices are impacting people across the UK, with almost ever y activity, commodity, and ser vice obser ving increased costs as shown from our research

Find out more on the research here: https://getpenfold com/news/cost of living crisis the most expensive items

Aug/Sep 2022 CLH News 9

The award can be made to any group which has carried out campaigning activity to save a pub from closure over the last 12 months To enter the competition simply visit: https://camra org uk/pubs and clubs/awards/pub saving award/ before 14 November with your stor y for CAMRA’s Pub Saving Award are Now Open

The award aims to secure publicity for pub saving campaigns and encourage others to get involved in saving their local Last year, the Stoke Ferr y Community Enterprise took the crown after rescuing the last pub in the vil lage of Stoke Ferr y in Norfolk the Blue Bell Inn

“The Pub Saving Award aims to showcase the fantastic achievements of these community groups around the countr y and inspire others to fight to save their local pub from closure ”

It’s undeniable , what once was considered ‘fringe’ is now well and truly mainstream The demand for plant based food options has skyrocketed since 2017, and the categor y is continuing to experience strong year on year growth With more businesses offering plant based options, the competition is fiercer than ever, and an easy way to stand out is to offer a wide range of inno vative products on shelves and menus Plant Based World Expo Europe is the only 100% plant based B2B trade show to bring together buyers and suppliers from across foodser vice , hospitality, retail, and public sector catering Returning to Olympia London on November 30th December 1st 2022 it’s a one stop solution for keeping your business competi tive in one of the fastest growing food categories With so many new plant based products being launched, how do you decide which ones suit your busi ness? Instead of juggling samples, tastings and emails, the show is your chance to meet with 200+ plant based suppliers under one roof You can speak with the right contacts taste the products and access all the informa tion you need to make your decisions Alongside the expo is a world class conference pro grammed for buyers and chefs eager to learn more The educational sessions are designed to suppor t the buying journey, providing top line insights into the next trends, oppor tunities and challenges that will affect your busi ness in the coming months They will be led by world class speakers, from the biggest chains and foodser vice giants to some of the world’s largest food manufactur ers and thought leaders

Nominations open as C AMRA celebrates its “Summer of Pub” campaign aimed to encourage pub going and celebrate the first summer without restrictions

Trade professionals can register to attend for free on the website at www plantbasedworldeurope com Follow @plantbasedworldeurope and #PBWE on Twitter and Instagram for ongoing conversations and updates about the plant based market

An exciting week on the football pitch has helped to deliver a great star t for drinks sales in On Premise in August,” says Jonathan Jones CGA by NielsenIQ’s managing director UK and Ireland “And with temperatures forecasted to soar the appetite of casual con sumers, holiday makers and day trippers will hopefully deliver strong August results This will hopefully provide a welcome relief amidst the headwinds that operators and suppliers are increasingly facing, in terms of inflation, rising costs, and ongoing supply chain issues and staffing challenges ”

adver

Five of the seven days were in 2022 on 2019 growth: Sunday (up 10%) kicked off the week in style , cour tesy of England’s Euro victor y Monday (up 6%), Tuesday (up 4%) and Wednesday (up 8%) delivered continued solid results Thursday ( 0 5%) and Friday ( 0 6%) dipped in to flat performance as the weather turned cooler But Saturday (+6%,) rounded the week off satisfacto rily, with the return of six Premier League fixtures, two of which were televised, and also an earlier than usual star t to the 2022 23 season On a categor y basis, cider prevailed in the warmer summer cli mate , with +12% growth vs 3YA In addition, spirits (+10%), beer (+5%) and soft drinks (+5%) also saw decent growth Wine again remained at the back of the pack ( 11%)

details

“Pubs continue to close at an alarming rate facing rising prices skyrocketing energ y bills and a dip in consumer spending However, those rates of closure would be much higher without the huge number of campaigners around the countr y who are willing to pull out all the stops to save their local

Pubs are encouraged to share events they may be running throughout the summer on C AMRA’s dedicated map at summerofpub camra org uk

See the t on the facing page for

Aug/Sep 2022 CLH News 11

Discover the Future of Plant-Based

C AMRA is looking for the next winner of its prestigious Pub Saving Award which recognises people who have come together to save a pub that would have otherwise been demolished or conver ted to another use

A winning combination of the Euros final, the return of the Premier League and good comparative weather contributed to On Premise drinks sales defying current pressures in the latest week As a result, they helped contribute to the best average value growth since the Jubilee weekend two months ago CGA by NielsenIQ’s Drinks Recover y Tracker shows average sales by value in managed venues in the seven days to Saturday (6 August) were +4% ahead of the same week in 2019 However, with inflation still running significantly higher, there needs to be more positive weeks like this for the remainder of the summer to ensure businesses can fight back against rising costs and mounting debts

Nominations

Football and Fine Weather Result in Winning Drinks Sales Visit our website www.catererlicensee .com Sign up to receive our weekly digital edition and bi weekly newsletter with all the latest news delivered directly to your email! @CLHNews www facebook @com/catererlicensee CLHNews www facebook com/catererlicensee catererlicensee com/ signup

Paul Ainswor th Chair of C AMRA’s Pub Campaigns Group says:

Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023!

Now in it’s 6th year, the competition has gone from strength to strength and is a fixture on the culinar y calendar for many Open to young chefs aged 17 23 from UK and Ireland, either already in our wonderful profession or still in education, the competition offers the oppor tunity to win a 3 day culinar y stage at the esteemed Michelin starred Il Luogo aimo in Milan and see at first hand the Gallo rice mill Established in 1856 Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best selling risotto completely sus tainable from field to fork something which align well with our choice , for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials In addition to the competitive element the competition is known for its fun excitement and sheer enjoyment in the cooking and chefs at the top of their game from around the countr y willingly give up their time to judge the young chefs’ work and offer in many cases ongoing suppor t and encouragement long after the last spoon has been ser ved at the Final With heats around the UK and Ireland, scheduled for Januar y & Februar y culminating in the stellar final in early April the whole thing is a celebration of all things rice and risotto and is just a joy to take par t in For more information please see https://www youngrisottochef com or see the adver t on page 11

A reduction in VAT would provide our hospitality venues with the breathing room to withstand any increas es in supplier costs and boost the cashflow of operators to ensure they have the capital to overcome any fur ther financial shocks and the timing of this could not be more per tinent

12 CLH News Aug/Sep 2022

“With Brits tightening their purse strings, ser ving high quality drinks is more critical than ever As well as want ing value for money, customers will also want a good experience when par ting with their money and spending in the hospitality sector Saving money behind the scenes is a good way to ensure that your customers still benefit from the same great ser vice “After a tumultuous two years, to be hit by rising costs across the board as well as rising VAT is resulting in a grim situation for many landlords and pub owners As a firm based at the hear t of the hospitality sector, we are calling on the government to step in where they can to reduce VAT and also take action against the rising energ y bills which are hitting the industr y ver y hard ” Visit www beerpiper co uk or see the adver t on page 2

Extreme price increases have seen hospitality industr y costs soar for energ y, stock and fuel, but one price hike that has left brewers and landlords reeling is the 350% increase in the cost of Co2

The reason this is so impor tant, is our hospitality sector delivers so much more for our communities than just economic benefit Our hotels, restaurants, bars and pubs are often the pillars of our villages, towns and cities They’re a central location for friends, family and workplaces to meet, and without them, investment needed from government to improve community spaces will no doubt cost more than the VAT reduction we are asking for As a customer experience platform we see day in day out just how valuable operators are to communities We’re witness to the positive feedback, the hear tfelt stories and the special moments that happen during cus tomer visits to hospitality venues

Inflation rose to a 40 year high last month to 9 4% impact ing the overall cost of goods for hospitality venues The skills shor tage continues to burden the industr y too, with recent Office for National Statistics figures showing there were 83% more vacancies in the sector between March and May compared to the same period in 2019 To add to this, we also know that consumer spending is expected to decrease In our more recent Feed it Back Pulse sur vey, which questioned 58,060 consumers, we found that a third (36%) of customers expect to spend less eating and drinking out over the next three months, as a result of rising costs

Price Increases and Co2 Shortages - Why Switching To Beer Line Cleaning Systems Can Save Publicans A Fortune

In fact

The Heatwave Was a Stark Reminder of Hospitality Needs Further Government Support

“Beer Piper’s high tech beer line cleaning systems do not require the use of Co2 to function, as they contain built in pumps that push the chemicals through the lines Soak time is reduced to an average of just five minutes meaning cleans can be done at any time , and there is no need to be exposed to dangerous chemicals, as the machine mixes the line cleaner with water internally to the exact dilution ratio ever y time

It's clear that our entire industr y needs fur ther suppor t from government to avoid any more closures

a recent study from the British Institute of Innkeeping found that the economic and staff pressures have made 15% of UK’s independent pubs no longer viable a statistic that is, unfor tunately, likely to represent the majority of the hospitality sector To make sure our venues sur vive this current wave of economic challenges, we need policy suppor t from the government There is no denying how critical the furlough scheme was during the pandemic it saved thou sands of businesses and suppor ted the livelihoods of many But without fur ther suppor t now, such as a reduc tion in VAT for businesses in the sector, we risk that funding used for furlough going to waste

Why

By Dan Hawkie , Managing Director at Feed it Back (https://feeditback.com/), the customer experience dashboard for hospitality operator s .

We saw the impact of these economic challenges just this week when McDonald’s announced it was increasing the price of its cheeseburger for the first time in 14 years due to rising costs If operators the scale of McDonald’s are having to raise their prices, even with their buying power, it will be almost impossible for smaller venues to avoid price hikes, potentially losing customers as a result

“What’s more the latest BP4 system utilises a “beer save ” function that allows landlords and craft tap room managers to actually sell the beer in the lines during the clean process According to our own data the average British pub wastes 20 pints a week due to inefficient and manual beer line cleaning and now that the average price of a pint is £3 95 in the UK (CGA data) with some pubs in London charging as much as £8 00, this can add up to a saving of between £300 £600 a month for the British boozer Add that to the savings made on the Co2 cylinders and it becomes a no brainer to install a beer line cleaning system “Crucially for punters, using Beer Piper sys tems to clean your beer lines also means that all of your keg and cask conditioned pints are always pulled to perfection, boosting customer satisfaction and encouraging returning custom

The record breaking heatwave last month highlighted just how disruptive extreme weather can be for hospitality Up and down the countr y, venues without adequate cooling facili ties were forced to shut in fear of staff and customers being put at risk The closures came at what should have been peak season for operators This, at a time where the industr y is already battling sky rocketing costs and wider economic challenges, was just the latest blow for many venues who rely on the busy trade during the summer months While the closures were arguably only over two days, it fol lows the ongoing rail strikes which caused many venues to close or reduce their opening hours, as well as the wider financial challenges facing the hospitality sector

“With more price increases in the pipeline possibly as many as three in the next 12 months due to another shor tage of Co2 brewers and landlords are looking for ways to save money and eliminate or reduce the amount of Co2 they use for manual beer line cleans “Manual beer line cleans use approximately half a medium bottle of Co2 per week After mixing the chemicals themselves, exposing themselves to hazardous ingredients, the majority of publicans use Co2 to push the mixed chemicals out of their pressurised bottles into the lines to clean them This is usually done out of hours and the mixture requires at least 20 minutes to soak to ensure a good clean

“With a medium cylinder of Co2 costing around £35, and prices rising all the time , switching to a different method to clean beer lines has never been more appealing What s more many suppliers have had to limit the amount of Co2 sold to each customer because of global shor tages

We are now at a critical time , with the Tor y leadership contest underway, where the next Prime Minister can rightly give the hospitality sector the financial backing it needs and make sure our venues remain the focal point of our communities

By Jeff Singer, Beer Piper (www.beerpiper.co.uk)

Last week’s heatwave was a reminder of just how susceptible the hospitality industr y is to external factors beyond its control We need to make sure we ’ re suppor ting the industr y in ever y way we can to build up its reser ves following a pandemic to make sure it can withstand any future setbacks

Shortage Continues To Trouble The Hospitality Sector

With new café manager Chloe Gibson at the helm of the café it will offer a range of homemade cakes and teas and coffees

A recent sur vey by several trade bodies revealed that front of house staff is the most sought after, followed by chefs and kitchen por ters

Pub is The Hub regional advisor Terr y Stork said: “The pub’s committee should feel proud of the vision and hard work they have put into getting the doors of the Blue Bell reopened The ser vices the pub is offering is of great benefit to locals

The hospitality sector requires targeted suppor t from the government There are calls for a permanent reduction in VAT for the hospitality industr y and an overhaul of business rates The government should consid er the possibilities as well

The café hosts a range of organisations with the local walking group, cyclists and Cribbage Club using the facilities With many elderly people living in the area Elderly Persons Lunches are held once a week offering wholesome meals at discounted prices There are plans for this to be extended to twice a week

The hospitality industr y is yet to see a significant post pandem ic recover y The last two years for the sector have been turbu lent credit to the COVID 19 restrictions and Brexit There are a bunch of challenges before the industr y, such as the cost of living crisis forcing people to cut down on discretionar y spending, restaurants and pubs staying closed due to extreme weather, and more While these are shor t term challenges, there s one that is putting a lot of pressure on the sector's recover y staff shor t age Staff shor tage is among the biggest obstacles the industr y is facing right now, as restaurants, pubs, and hotels are struggling to find and retain staff While there are expectations that the sector revenue will rise this year and provide relief to thousands of business owners facing the headwinds from record inflation and a faltering economy, there's no immediate relief in sight for staff shor tage Notably, having enough staff is critical to capitalising on the growth oppor tunities MORE VACANCIES, FEWER PEOPLE LOOKING FOR JOB

BREXIT

The community café, which has been named the Pub Café, was opened with the exper t help and a Community Ser vices Fund grant from Pub is The Hub, the not for profit organisation that helps pubs to diversify and provide essential local ser vices

Jon Calland, Chair of The Rice Association says, “We’re delighted to be celebrating Rice Week 2022 because rice is of course , such a crucial ingredient for many of the global cuisines, foods and flavours that consumers enjoy when dining out That’s why this year we ’ re highlighting not just the many benefits, but the excitement of rice , to consumers via our media and social media activity We hope that this will help encourage people to sup por t their local venue or takeaway during National Rice Week and make this the biggest National Rice Week yet ” HOW COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK

• Hold tastings , promotions or competitions

Compared with the pre pandemic period, there are fewer people in the workforce at present Reasons behind this are many, ranging from illness and early retirement to people looking for oppor tunities in other, more sta ble sectors

• Encourage staff to talk about the week and recommend new r ice based d shes to diner s

the Foodservice

National Rice Week is returning for its fifth year this September (12th 18th) with a multichannel consumer campaign that sets out to raise the profile of the UK rice sector Led by The Rice Association, with suppor t from relevant influencers, the campaign will invite the nation to ‘Rice Up Your Life’ and highlight all the great things rice has to offer from its versatility and convenience as a recipe ingredient, to its proven nutritional and health benefits The 2022 National Rice Week campaign will engage with our audience on social channels, and suppor t this with media outreach Content will range from inspira tional recipe and ser ving ideas to myth busting facts and nutritional information

• Share content online across websites and social media c hannels using #NationalRiceWeek and #RiceUpYourLife

“This community café will be really key in helping local people to connect, par ticularly after the pandemic lockdowns which caused many elderly people in the area to experience feelings of loneliness

• Feature National Rice Week in promotional campaigns and marketing activity use the logo (available from The Rice Association) to highlight the campaign on mater ial suc h as menus and poster s

‘Rice Up Your Life!’

14 CLH News Aug/Sep 2022

HOW ARE BUSINESSES COPING?

THE ROAD AHEAD

The sur vey also added that the industr y is looking at losses wor th £21 billion due to the shor tage OF

In the hospitality industr y, waiting and kitchen staff is among the biggest beneficiaries of this Other measures to lure more staff include perks like bonuses, flexible working, welfare initiatives, etc Businesses are also adapting to customers changing preferences to keep up their revenues While this may not be directly related to staff shor tage , trends like introducing better home deliver y options and premiumisa tion add to the revenue

New Community Café at Norfolk Pub Helps Connect Locals, Tackle Food Poverty and Rural Isolation

For fur ther information visit www.riceassociation.org.uk/national rice week join in - The Rice Association Supports Industry this National Rice Week

The hospitality sector is seeing a rise in vacancies as the number of people in employment is coming down

To deal with these challenges, businesses are opting for several ways, and one of them is offering pay rises To attract more staff, employers are hiking the salaries of new recruits This practice is being seen across all sec tors in the UK

One primar y reason for the shor tage is Brexit Following the UK's separation from the European Union (EU) immigration rules have changed which means it won't be as easy as before for people to move to and work in the UK

While challenges like extreme weather will be resolved by themselves in some time , workforce shor tage is a major one that needs a resolution soon for the industr y to be able to recover Higher wages or flexible work ing can only help to a limit as most businesses aren't doing significantly well now due to inflation pandemic cost of living crisis, and more Additionally businesses can tr y to train the existing staff to have a small but multi skilled team If there are things that can be outsourced, like in house marketing, sales, etc , they can be combined and outsourced to keep the costs down

The pub has also launched a new fruit and veg market in its gar den where people can donate and buy locally grown surplus pro duce Jim McNeill spokesman of the Stoke Ferr y Community Enterprise , said: “The organising committee and volunteers have worked tirelessly to buy, renovate and, reopen the Blue Bell as a community pub and café at the hear t of its local community He added: “We work closely with the parish council on initiatives around helping to reduce pover ty and are actively collaborating with other community groups to maximise our social impact ”

DAMPENING EFFECTS

• Use National Rice Week to launc h new products or menu items or to run a special offer

By Kunal Sawhney, CEO of Kalkine (www.kalkine .co.uk)

The Blue Bell in Stoke Ferr y, Norfolk, has opened a community café to provide a place for locals to meet up socialise and help combat loneliness The pub which reopened in June after being purchased by over 400 members of the community in June 2021, has opened the café to provide an accessible , safe space for people living in the local area to get together to tackle loneliness and isolation A key focus of the pub is to offer suppor t to address the inequali ties of physical and mental health and poor access to healthy foods in the area

Workforce

When the COVID 19 pandemic struck people from the EU went back to their home countries Soon after Brexit happened it made their return tough Because there's no free movement now it has become difficult for employers to find migrant workers Similarly, migrant workers now find it less attractive to come to the UK

I have seen at firsthand how effective smar t social media activity can be A young entrepreneur opened a bar in a residential suburb of London His key market was mums during the day dropping in for cof fees or snacks and young professionals in the evenings He had an impressively large following online , and was savvy in how he used it often enough to remain engaged, but not so often that over exposure would be counterproductive On hot days a special happy hour would be pushed out to his contacts’ inbox at just the time when thoughts were turning to an end of the day drink Cocktail masterclasses worked well, as did ‘bring a buddy’ specials So in our digital world, ‘community’ has a whole new meaning It’s not all about new tech Consumers see their local pub as a beating hear t of the community, evidenced by recent research commissioned by P&G Professional, which revealed that six in 10 UK adults have a go to local, with half believing pubs bring people together Pubs with private rooms can offer them to clubs and societies generating income , loyalty and goodwill that translates into fur ther business This sounds simple , but of course it’s all done for nothing unless the basics of great hospital ity remain front and centre of the business whether it’s a pub, restau rant, hotel or B&B

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WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY?

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Q&A with Matt Smith, Marketing Director for Tayto Group Ltd (www taytogroup com) (owner s of market leading Mr Porky and Midland Snacks scratchings , REAL hospitali ty exclusive premium hand cooked crisps and Golden Wonder family favourite Animal Adventures)

Hand cooked cr isps par t cularly favoured by Gin dr inker s The staple favour ites of Sea Salt and Sea Salt & Cider Vinegar are must stoc k flavour s , alongside Cheese & Onion (of cour se!) 1 To widen appeal, consider hot and meaty flavour s for younger male c lientele and flavour s like Sweet Chilli too 1 These flavour s , not usually eaten at home , offer something familiar but differ ent a less tradit onal alternative The premium REAL Hand Cooked Cr isps range is gluten free , with no added MSG , suitable for vegetar ians and six flavour s are suitable for vegans too With 82% brand awareness in a recent sur vey of Craft Gin Club member s , they’re proving incredibly popular with the 25 34 year age brac ket And our new improved mouth water ingly meaty Roast Ox flavour has just won a Great Taste 2002 Award!

sector Get your

Premium crisps are another essential bar snack, given a consumer sur vey showed that 82% of pub goers eat them4 As a par tner to a gin & tonic , hand cooked crisps are the top snack preferred five times more than nuts and premium crisps1 Offering hand cooked crisps are that bit more special than ever yday (flat) crisps and consumers are will ing to pay up to 30% more for premium, over standard snacks7 a treat for both customer and licensee!

How To Harness Power Of The Community To Generate Business

By not offering a range of premium snacks, pubs could be leaving money on the bar as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack8 All it takes is for staff to ask, “Would you like a snack with your drinks?” Snacks also have the potential to increase sales of drinks

Golden Wonder Animal Adventures vegetar ian, gluten free , no added nas ties , anima shaped fun snac ks that kids love! Given that snack sales increase by up to 80% when they are more vis ible9, Tayto provides pub focused solutions such as eye catching pub cards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps available at realcrisps.com/POS

Midland Snac ks Traditional Scratc hings the No 2 brand10 and our best selling pubcard is also a Great Taste award winning hand cooked scratc hing using a recipe that has stood the test of time Mr Porky Cr ispy Str ps a lighter bite , akin to cr ispy bacon r inds , for those who want all the taste of a scratc hing but a less hard texture and another Great Taste award winner REAL Hand Cooked Cr isps premium, award winning, hospitality exc lusive brand 100% vegetar ian, no added MSG and 100% gluten free with strong flavour s and c haracterful pac kaging whic h really stands out and dr ives sales

In fact, according to research commissioned by P&G Professional, appropriate cleaning standards are a key factor in choosing which pub to visit, with consumers listing cleanliness as a top priority, along with good food A competent cleaning regime using trusted products is expected and ever y business ignores this at its peril

WHAT ARE THE LATEST TRENDS IN B AR SN ACKS AND WHAT ARE CONSUMERS LOOKING FOR AS THE PERFECT PARTNER TO THEIR DRINKS? We recently asked consumers what appeals to them the most, when looking for a snack to accompany an alcoholic drink1 and they said: Good crunc h and texture Premium qual ty Strong flavour A bigger bag to share with other s A brand that you wouldn’t eat ever y day It’s impor tant to cover a large range of ages and dietar y requirements with your snacks offering Pub goers are more and more conscious about what they and their families eat 4 in 10 Brits regularly shop the free from fixture2, buying local and British made are key purchase drivers for food3 and the flexitarian diet is set to be the No 1 diet in 2022 (more popular than calorie counting) 3

them o Pubcards beh nd the bar o A full range of cr isps on the bar or

o Bar runner s and coaster s are great eye catc hing prompts SOURCES: 1 Craft Gin Club Member s Sur vey | Marc h 2021 2 Harr is Interact ve | 2017 3 Bray Le no Food and Dr ink Repor t | 2021 4 Nor stat | Consumer Usage | Marc h 2019 5 Per spectus Globa Poll | Marc h 2021 6 Nor stat | June 22 7 CGA Strategy Researc h | 2016/2017 8 Nor stat | Nov 20 9 HIM! Foodser vice 2016 10 IRI Market Advantage | IRI Al Out ets GB | Pork Snac ks | Va ue to 52 w/e 15 Jan 22 Get Snacking Sorted

Nearly 3 in 10 pub goers want to see pubs offer a better range4, so here’s a shor t list of the most popular snack types and flavours: • Pork scratc hings an especially popular accompaniment to a lager, beer or cider dr ink Midland Scratc hings are traditional hand cooked scratc h ngs and the ultimate pub snac k! Mr Porky is the the UK s No1 pork snac k The Nation’s favour ite inc ludes a range of textures and bite sizes to tempt and tantalise!

• Family favour ites Golden Wonder Animal Adventures are lightly salted animal shaped fun snac ks , they are gluten free and have no ar tificial colour s or preser vatives

hase o ‘Would you like

We are told the recession will be shor t and sharp let s hope they are right In the meantime , while it seems that the pent up demand for hos pitality and quality leisure experiences remains strong, it’s a brave busi ness that takes customers for granted at times like this

16 CLH News Aug/Sep 2022

scratchings are a great example The perfect par tner to cider, wine and especially premium beers and lagers, their unique taste balances the sharpness or carbonation, while the saltiness enhances the flavour and helps get your thirst on!

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Last month, the whole of the UK was limbering up for the Platinum Jubilee celebra tions and it’s no surprise that ever y consumer facing busi ness was hoping for a boost on that unique occasion The degree of creativity is quite remarkable and nowhere more so than in the pub sec tor For centuries pubs have been at the hear t of their community, in recent times many have worked harder than ever to leverage that position to attract a loyal client base For them a national celebration was too good a chance to miss I see pubs arranging garden par ties during the day for families, special menus, free ‘Platinum Trifle’ desser ts Pubs are often open from breakfast through the day, ser ving different sectors of the community as the day unfolds Nobody ever said running a pub was easy they deser ve to do well When I think of pubs as the ‘hear t of their community’ my mind roams a little Of course we think of their neighbours maybe a five mile catch ment delivering the lion’s share of their trade and that’s right But these days they can have another larger community online using social media platforms to remain visible and engaged, with a view to both long term familiarity and spontaneous response

IS THERE A NO 1 B AR SN ACK? Scratchings really are the ULTIMATE PUB SNACK! They topped the list when 2,000 pub goers were asked to name their favourite pub snack 5 This comes as no sur prise as 94% of pork snacks are consumed with a drink6 The combination of a pint and scratchings has been passed down generations and is fundamental to the Great British pub experience There really is no matching a scratch ing!

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Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industr y and is a member of P&G Professional's Exper t Advisor y Council (www pgpro co uk)

cr isps or

Tayto has a range of award winning snacks to suit ever y pub: Mr Porky Or iginal Scratc hings the No 1 brand10 from the most recog nised name in scratc hings and a Great Taste award winning scratc hing

It s never been easy to run a hospitality business The flip side of that is that in ever y job description the most impor tant objective is to make people happy I can t think of a more rewarding career The cama raderie with colleagues, the engagement with guests combine to make the challenges, the hours and the never ending search for improvement wor thwhile Last but not least let’s rever t back to the word ‘community’ To be par t of a community is a strong human need, to suppor t and engage with a community is a privilege and a responsibility That s why P&G Professional launched its #CommunityOnTap Awards in search of Britain s best pub, celebrating those who have found creative ways to increase footfall, bring communities together and ultimately, run a thriv ing business in these tr ying times A business that becomes par t of a community has a safety net sup por t a community and the community will suppor t you Over time as the community grows, so does your client base Regular patrons can be your greatest advocate and your strongest critic often at the same time Word of mouth is a powerful force

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Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers!

There is one other thing we need to think about nowadays Whichever community we think about they all have one thing in common Nobody is immune from the challenges presented by global unrest and runaway inflation Factor in the wage inflation caused by a labour shor tage and you’d think nothing else can go wrong then there’s the energ y crisis with bills spiralling out of control

inks?’ is all it takes! Put your snac ks where

C AN OFFERING B AR SN ACKS AFFECT REVENUE?

Snacks offer a simple route to incremental sales if customers are prompted to buy them with their drinks Thankfully there are a few simple tips for venues to achieve this: Stoc k a range of proven, premium snac ks that have been developed for the licensed sector Award winning pork scratc hing pubcards from Midland Snac ks and Mr Porky Hand Cooked Cr isps h are exc lusive to the hospitality team to prompt purc some pork with dr customer see visible on the k wall

The basics of great hospitality are as old as time itself A warm wel come good food and drink well presented in a pleasant clean environ ment is always the winning formula In our post Covid world cleanliness and hygiene are more impor tant than ever and as consumer confidence returns so too have their high expectations

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scratc hings

We also know that seeing is believing and visibility can improve snack sales by 80%9 Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference ” explains Matt Smith, Marketing Director for Tayto Group Ltd, owners of the UK s top pork snacks brands Mr Porky and Midland Snacks as well as the award winning hospitality exclusive REAL Hand Cooked Crisps

Bar Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time 80% of people don’t regularly buy a snack with a drink and the main reason for not doing so is “I just didn’t think about it”8

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A special thank you goes to PHS Greenleaf, Rogers Group, SR Signs, Quar ter and Forge Design, Pub Stuff, Molson Coors, HUK, BBG, Coco Cola and our ver y own, Chris Jowsey Emma and the team have done a tremendous job since taking over and have always suppor ted local businesses, so it’s a real pleasure to see them suppor ting the Eagle in return ”

There Is No Planet B

18 CLH News Aug/Sep 2022

There is no planet B That s why it s our mission to produce the most sustainable , environmentally friendly pack aging on the market So what’s in it for you?

Phil Hoddinott, Proper ty Manager at Admiral Taverns, commented:

At BioPak, creating sustainable packaging that puts the planet first is at the hear t of what we do Single use pack aging can be unavoidable but we can help reduce the negative impact on the environment As well as being manufactured in an eco friendly way, and commercially compostable and recyclable , BioPak sin gle use packaging has a host of other benefits, like guilt free convenience It also saves the water and energ y required to sanitise reusables and eliminates the need for cleaning labour

At BioPak, our account managers are fully dedicated to our customers They ll be there ever y step of the way, right from when you get in touch They can advise you on the best packaging solutions for you, and generally just be a helping hand whenever you need them You’ll have access to our free samples ser vice and our enquir y lines are open from 8:00am 5:30pm

Composting is the perfect organic recycling solution for food scraps and food contaminated packaging for the foodser vice industr y That’s why we ’ ve created Compost Connect taking the trouble out of com posting Ask us for more information MARKET LEADERS

YOUR OWN ACCOUNT MANAGER

The Eagle , a traditional community pub in Gospor t, will be hosting a charity family fun day on Saturday 20th August in its newly refur bished outdoor garden, to raise money for mental health charity, Chasing the Stigma The day will include a performance from a pop ular local comedian, as well a raffle prize draw and barbeque Owners of the pub, Admiral Taverns announced Chasing the Stigma as its charity par tner earlier this year Licensee at the Eagle , Emma Pickering, has chosen to suppor t the charity which aims to normalise mental health and ensure it is easy for ever yone to find suppor t when they need it

Local Community Pub Uses Newly Refurbished Garden to

There is a clear need, in the current climate , to make a career in hospi tality an attractive proposition We know the influence that high skilled and highly motivated staff can have on the customer experience Great ser vice is a key factor that differentiates a night out from a night in and is a key driver of venue choice Effor t and contribution should equal reward There shouldn’t be any myster y around how non cash tips get distributed amongst staff mem bers A lack of transparency can create a lack of trust A lack of trust can impact on both staff happiness and staff productivity It can ultimately end up in a situation whereby tips, which should be a motivator, end up as a demotivator to staff performance

The research has shown strong sentiments that a fairer, more transpar ent tipping process will not only alleviate feelings of mistrust but improve satisfaction and retention for staff and can also drive footfall from customers too Readers can access the full research whitepaper A Fair Share at https://tinyurl com/yuh4u768

The £90 000 refurbishment saw a complete exterior and interior redecoration, including new outside accessories and a new bar for residents to enjoy The pub has been heavily suppor ted by the local community, with many local businesses offering their assistance for the event, supplying items such as flower baskets and outdoor fur niture

We mean it when we say you’ll never run out of stock Our ware house is full to the brim of our standard stock, so give us a ring when ever you need anything We also offer next day deliver y ser vices, so it ll be with you in a flash COMPOST CONNECT INITIATIVE

The industr y needs to ask itself: "Are we doing the right thing by our team?" "Are we doing that in a transparent way?" AND it may sound mercenar y, but "Are we telling our customers that we ' re doing the right thing?"

To help raise money for charity, the pub has lined up an amazing raffle , including a one night stay in Bournemouth up for grabs, Por tsmouth and Southampton Football tickets and a “Par ty Night in” pack filled with beer and snacks All proceeds from the event will be donated to Chasing the Stigma which will help it to contin ue its training ser vices and ensure that its Hub of Hope remains free The Hub of Hope is an app that helps ever yone find the most relevant and readily available suppor t near them, when they need it

Unless you ' ve been living under a rock for the last couple of years, you will have noticed that there is an employment crisis in the hospitality industr y We all know that retention is better than replacement and that competition for GREAT team members is fierce Our recent research in par tnership with TipJar shows the surprisingly significant role which fair and transparent tipping can play in attracting both employee and actually also customers As a nation, tipping may not be as embedded in our culture as the US, but Brits do believe it has a rightful place within UK hospitality The research showed that only 1 in 10 UK consumers are against the con cept of tipping, with the vast majority actively suppor ting the act of rewarding staff for a job well done The sur vey of 500 customers and 250 hospitality staff showed howev er a concerning lack of trust in contactless tipping in the hospitality industr y with the majority of staff (84%) worr ying they are not getting their fair share of credit/debit card tips and ser vice charges In addition, their concerns are likely exacerbated through experiencing malpractice with findings revealing two thirds (66%) of staff say they have knowingly had tips held back or had deductions taken from their tips, with almost three quar ters (74%) of them claiming that they were never told the reasons for this It should be a warning sign, and a wake up call to the hospitality industr y that staff are questioning the amount of non cash tips they are receiving It suggests a clear lack of transparency and trust in the processes which are currently in place Fur thermore , 1 in 3 staff said they also see tips held back for reasons such as to cover the cost of breakages to cover tax to go towards basic staff salaries and to go towards staff uniforms It’s clear that some businesses are using non cash tips and ser vice charges as a way to fund basic staff remuneration rather than in addition to their base The majority of cus tomers agree that it’s unfair that a business can keep a percentage of non cash tips for any reason In fact, providing fairer tips could also improve footfall for businesses with 1 in 2 customers being more likely to visit a venue if they knew non cash tips were being shared fairly This rises to as high as 63% for Gen Z and 60% for Millennial customers

NEVER RUN OUT OF STOCK

I recently chatted to James Brown founder of TipJar about some of the implications of this research and he stressed how the modern employee wants transparency and fairness (that goes for the modern customer too by the way!) He thinks the industr y doesn’t have a problem with tip ping, but a problem with transparency which is influencing where people are choosing to work and whether employees are choosing to stay (You can watch the chat in full here at https://tinyurl com/2w2cr69r)

By Katy Moses , MD, KAM (https://kam media.co.uk)

MARKETING SUPPORT

Emma Pickering, licensee at The Eagle , commented: Paul and I have been so grateful for the suppor t from the community since we took over the pub it s been amazing The refurbishment is outstanding and will ensure it attracts more customers to the pub all year round, Admiral has done a tremendous job as always Saturday should be a fantastic day, suppor ting a truly great cause and I hope to see as many local faces as possible ” Host Charity Barbeque

Emma is community obsessed and the generous suppor t she s received from the locals demonstrate how much they value her pulling it all together

Our market leading products are used by some of the world’s leading food and drink businesses and are unrivalled for their durability, quality and end user experience

Fair Tipping Policies Can Help Drive Customer Footfall

Work with our in house creative and digital marketers to produce campaigns and collateral that clearly conveys the positive difference you are making From brochures to social media assets, we ’ ve got you cov ered Visit www biopak com/uk or see the adver t on the facing page

Travelling ethically is being mindful of the consequences of being a tourist from taking conscious actions to reduce your carbon footprint to considering the morality of any activities or attraction visits

The demand for ethical travel is on the rise However a ground break ing repor t by Ethical Consumer assessing the practices of leading travel businesses has revealed that just 10% of those sur veyed are reasonably tackling their carbon impacts and can be regarded as highly ethical But this doesn’t reflect the entire travel industr y When it comes to booking a trip, independent boutique hotels often represent the ethical and self sufficient choice when compared to a corporate chain hotel, where a candid approach to sustainability can be hard to come by

The law must be amended to require that an applica tion for a premises licence should be accompanied by a disabled access and facilities statement

However for independent boutique hoteliers running an establishment is often a labour of love , rather than solely for profit Their effor ts to cater to the ethical traveller are typically more candid and often built into the ver y ethos and foundation of the hotel, acting as the clincher that strengthens reputation and secures bookings

The future of the GOV UK online licensing application platform must be determined and an alternative established before it is removed These are some of the key findings and recommendations of a new repor t from the House of Lords Liaison Committee that follows up the 2017 repor t by the Select Committee on the Licensing Act 2003

Heather Scott is Senior Business Manager at Lanchester Wines (www lanchesterwines co uk)

For example , at Burgh, we offer guests the chance to embark on shark tagging trips to aid in scientific research to protect local shark popula tions Not only does this provide guests with a unique experience but allows them to do some good in the process

The lack of progress in improving access to licensed premises for disabled people is unacceptable

The Government should under take a formal review of the impact of mini mum unit pricing (MUP) across Scotland and Wales and consider the Ministerial repor t on the effect of MUP in Scotland to assess the benefit of implementing MUP in England It should also review the effect of the pro posed alcohol duty reforms on excessive alcohol consumption within three years of its implementation

Significant issues remain between the licensing and planning systems and little progress has been made in addressing the lack of coordination between the two systems

Get Great Wines to Tell Your Story

“This ability to adapt will be vital while we continue to navigate supply chain uncer tainty (across the board, not just wine) and ship ping issues However, this can be somewhat negated by offering of a fluid wine list with manager ’ s specials and exclusive offers Again your wine merchant can provide staff wine training to equip your team with the skills and knowledge required to provide your customers with unparalleled wine ser vice

“Creating a wine list that reflects your venue and elevates your offering with food pairings can be vital at a time when we ’ re all feeling a squeeze on spending

The recent decision not to extend the Licensing Act airside should be reviewed within three years to ensure that disruptive incidents caused by alcohol consumption are being effectively managed by existing industr y initiatives and regulation

Remain Unresolved, says New

Why Boutique Is Best When It Comes To Ethical Travel

Baroness McIntosh of Pickering, former Chair of the Select Committee on the Licensing Act 2003, said: Our original inquir y concluded that the Licensing Act 2003 was fundamentally flawed and needed a radical overhaul It is now five years since we published our findings and we have not seen the progress we had hoped “We urge the Government to review our conclusions and recommendations and act now to tackle the issues that remain unresolved ”

For travellers looking to connect with nature and enjoy a stay off the beaten track boutique hotels are a sure choice over urban chain hotels typically found in polluted cities and nearby busy roads Often located in remote and unique areas of outstanding natural beau ty, boutique hotels provide guests oppor tunities to connect with nature and immerse themselves in the local flora and fauna From experience this is a sure way to help travellers consider their impact on the envi ronment more closely At Burgh Island, we are located just off the 630 mile Southwest Coastal Path providing hours of stunning walking tracks to explore and enjoy, abundant with archaeological sites in the surrounding areas of Burleigh Dolts, Bigbur y On Sea, Westcombe & Wonewell and the iconic Avon Estuar y Of course being an independent boutique establishment makes our job far easier We cherish the landscapes and community we occupy and, free from corporate pressure , can put ethics and sustainability first to ensure it continues to flourish Rather than an after thought this attitude has been built into the ver y core of establishments like Burgh Island, provid ing destinations that truly share the ethical traveller’s desire for impact free adventure

For more information on Lanchester Wines, please visit www lanchesterwines co uk

“Your wine merchant has extensive knowledge as to which wine regions are offering the best value right now which wine varietals are on trend with consumers and which wines are similar to these ‘ super varietals’ but could offer better value For example , the ver y poor 2021 har vest of Marlborough Sauvignon Blanc caused prices to sky rocket Because of our great supplier relationships, we had advance warning and were able to quickly develop a South African Sauvignon Blanc called Moloko Bay which has a similar flavour profile to Marlborough, and which has proved a success with consumers

Similarly, over half are war y of hotels making claims that simply aren t true and guests are rightly concerned Despite the straplines of major hotel chains, such as Hilton’s “Travel with Purpose”, and grandiose sus tainability claims such as Marriott’s target to reduce its carbon footprint by 15% by 2025 many are struggling to meet green targets

This is cer tainly the case at Burgh Island, a recipient of the Green Apple Organisation for Conser vation since 2007, where sustainability is truly par t of the hotel’s identity Here we generate clean energ y from our own solar array, source cleaning water from our own borehole , and even train our staff in energ y efficiency and awareness

TRAVELLING WITH A PURPOSE

By Giles Fuchs , owner of Burgh Island Hotel (www burghisland com)

The ‘Agent of Change’ principle , which captures the idea that those intro ducing a change in the use of land should manage the impact of that change , should first be adopted in the section 182 Guidance to reflect the current policy in the National Planning Policy Framework and then be subject to review and reform The Government should consider incorporating it into current planning reforms in the Levelling up and Regeneration Bill to prevent fur ther uncer tainty

“The key to success is working closely with your wine mer chant and indeed all your suppliers to identify how to maintain an optimum offering while maximising value , both for your customers and yourself Look for a wine merchant, such as Lanchester Wines, who can provide an extensive wine range including high quality bottled and boutique bulk wines from all corners of the world We work directly with some of the lead ing wine producers to make sure we ’ re always offering highest quality wine at the best price

CONNECTING WITH NATURE

The Government should proceed with its proposed review of adding records of refused, suspended and revoked personal licences to the National Register of Taxi and Private Hire Vehicles Revocations and Refusals If this approach doesn t work, it should reconsider the original inquir y s recommendation to estab lish a national database of personal licences

Flaws in the Licensing System Lords

The Government must work with all interested par ties to estab lish clear mechanisms for the licensing and planning systems to work together and communicate effectively A mandator y minimum standard of councillor training needs to be estab lished for councillors who par ticipate in licensing committee or sub commit tee proceedings to ensure consistent decisions across licensing committees

Report 20 CLH News Aug/Sep 2022

The committee’s other findings and recommendations include:

THINK BOUTIQUE FOR THE SELF SUFFICIENT LEADER Sustainable and ethical travel options are must haves to succeed in today’s competitive hospitality industr y

Here , boutique hotels have the advantage of autonomy as their profits are not directed to a potentially distant corporate owner who has little direct involvement in the day to day running of the hotel This means boutique is often best when it comes to investing time and money into ethical practices building connections and suppor ting local industries

“Great wines tell a stor y But, more impor tantly, great wines tell your stor y

For example at Burgh Island one of the leading self sufficient inde pendent hotels in South Devon, almost 80% of the produce used in our kitchens is from locally sourced outlets, both reducing the hotel’s carbon footprint and helping local businesses to thrive

TAKING A CANDID APPROACH According to a repor t from Booking com, over 70% of respondents plan to travel greener this year up by 10% from 2021 However almost 60% of travellers noted difficulties finding the information they need to make an informed choice about where to go and where to stay

While ethical travellers are conscious of the impact of their adven tures, these guests are still travelling with a purpose: to get away from ever yday life , tr y something new and create long lasting memories The independence boutique hotels possess put them in the perfect position to tailor their offerings to meet the dual desires of conscious guests Often you will find that boutique hotels that build an ethical ethos into their character also offer once in a lifetime experiences and oppor tuni ties to engage and learn about the local environment, people and indus tries

The combination of cancelled flights and airpor t chaos, a cost of living crisis and the summer heatwave have convinced mil lions more Brits to holiday at home This summer ’ s Staycation Index, produced by Sykes Holiday Cottages, says 77% of UK residents plan to enjoy at least one holiday in the UK this year and 46% will make it their main summer break

Neil McCour t of Keep it Cool, “The main challenge was to keep the rest of the butcher y running whilst the expansion was happening Panasonic cold chain technolog y was specified because of Panasonic’s sustainable and environmental credentials I know the company invests in research is leading the way in this area ”

The International Drink Expo is Returning in October

The Sykes index shows the top three influencing factors for choice of staycation are whether proper ties have gardens, quality of WiFi, and proximity to a beach Other attractive elements include being pet friend ly, a hot tub and a pub Promote your offering in proper ty descriptions, and use room rate insights from the likes of IDeaS RMS to optimise pricing to secure bookings ahead of competitors

The Society of Independent Brewers (SIB A) has today called on Government to introduce a new “Guest Beer right” which would allow ever y pub to ser ve at least one beer from a small local brewer y Currently thousands of landlords across the UK are tied into contracts which force them to purchase all of their beer and many other drinks from a single big brewer y or pub company Not only would a right to buy a Guest Beer help pubs attract more business, but it would improve consumer choice and help local brewers who have been hit hard over recent years “Pub goers want to see more beer from small breweries sold in pubs and the review of the Pubs Code provides the oppor tunity for the Government to give tied pub tenants in England and Wales the same right to offer a guest beer as is being introduced in Scotland

Millions more Brits are holidaying at home this year which is good news for hotel and accommo dation operators But how can they stand out among an array of staycation options?

Selling through third par ties and OTAs is expensive business, commis sions are high and you don’t own the guest data to sell ancillar y prod ucts or invite them back Encouraging direct bookings will help build long term relationships with staycationers While special offers help, using a simple booking system makes the process effor tless for guests

To find out more about the range https://www.aircon.panasonic .eu/GB en/

The shor tfall in hospitality staff in the UK is already impacting many staycation experiences Hotels are having to limit occupancy or signifi cantly reduce ser vices However it’s essential to maintain guest satisfac tion Look to automation to manage bookings, reser vations and guest communications, as well as contactless and mobile technologies to reduce the pressure on staff Guests can self ser vice with check in hubs like SIHOT KIOSK, make payments by mobile , and use QR codes or web apps to make additional orders

Mer vin Chumun, Senior Technical Engineer at Hawco, fur ther added, “The Panasonic cold chain units dramatically lowered the running costs, alternatives on the market are more expensive CO2 is currently one tenth of the price per kilo The Panasonic range does high and low temperatures competitors aren’t currently able to offer this In addition, Panasonic offer a five year warran ty on the compressor and two years on par ts all other competitors only offer 12 months ”

The event will give 3,000 industr y defining leaders access to 200 exhibitors and their plethora of innovative products, ideas and strategies and inspirational seminars Panel debates are an integral par t of the show as you can hear from industr y professionals discussing impor tant topics and issues that will help you stay above the cur ve and your competitors! The Innovation Awards are also a chance to see the most creative ideas, products and ser vices that could inspire you and your business!

Budgetar y pressures were also an impor tant factor for 35% of the British The index showed 50% were saving money by planning fewer hol idays in 2022 than normal and 44% intended to book multiple stayca tions On average , they were planning three shor ter UK breaks rather than one longer holiday abroad Despite the rise in popularity of staycations, there are no guarantees of success for operators Paradoxically, the trend for shor ter breaks has meant some hotels and B&Bs even in England’s popular West Countr y resor ts have struggled to fill rooms Many cash strapped visitors are staying for a few days instead of a couple of weeks Meanwhile , B&B owners in Torbay, for example , have complained about the market being oversaturated by Airbnbs SO, WHAT CAN OPERATORS DO TO ATTRACT STAYCATIONERS?

Riverford Organic Farm deliver to over 80,000 homes across the UK Nigel Bower Facilities and Proper ty Manager at Riverford commented “We are look ing to make significant in roads by 2030 to drive down our carbon footprint especially within our refrigeration requirements ”

The Government is currently carr ying out its second statutor y review on the operation of the Pubs Code and the performance of the Pubs Code Adjudicator with the consultation closing today The Code came into force in 2016 with the aim of regulating the relationship between pub companies and their tied pub tenants

An estimated 26 million British will take staycations this year boosting the economy by £15 5 billion After years of restrictions, this is welcome news for hotel and hospitality operators in hard hit rural and seaside economies But competition for guests is intense and the most success ful operators will take time to study trends in the staycation market

The Society of Independent Brewers (SIB A) represents more than 700 small and independent brewers across the UK, and their call on Government to give pub tenants a right to stock a local beer of their choice mirrors what is already set to be introduced in Scotland under its own Pubs Code expected in 2023

By Ryan Haynes , host of Travel Market Life podcast from Haynes MarComs . (http://travelmarket.life)

It s wor th creating special staycation promotional offers for guests who book directly, such as free breakfast or tickets to a local attraction It’s a way of standing out from competitors and OTAs and makes the booking offer more valuable The booking process should be easy and carefree to encourage higher value bookings, consider an all in one booking solution like onejourney to include Spa and dining options this way guests can see all the products available at your proper ty

Four : Ease operations

Three: Focus on direct bookings

FLIGHT DISRUPTIONS STRIKE

One: React to staycation trends

Save the 19th & 20th October in your calendar and secure your free ticket now at https://bit ly/3QUsn15

For more information on all involved: www.Hawco.co.uk. www keepitcoolsouthwest co uk/ www Riverford co uk

Panasonic Helps Riverford Butchery Lower its Carbon Footprint

CASH STRAPPED BRITS

Having reviewed several options the Panasonic (R744) Cold chain units proved the best option for Riverford Nigel explains: “We chose the Panasonic units as the best natural refrigeration solution, it offers the best stability and the environmental credentials, along with delivering a low energ y usage and fitted with what we wanted to achieve Energ y usage is going down and the system is so far performing as we expected to achieve what we wanted to keep a stable environment and reduce our costs so all good ”

The UK’s only event dedicated to maximising your drink sales is also running alongside 5 other industr y leading events collectively forming #FES22 THE biggest business growth event dedicated to the world of food & drink A FREE ticket will grant you access to all 6 events see this is an oppor tunity to broaden your understanding of the industr y and this will allow you to expand profits across all sectors!

The trend for staying home became apparent in April when Google trends data showed searches for UK holidays had risen by 56% com pared to a year earlier And ONS data indicated that visits overseas had dropped 33% on pre pandemic levels from 8 4 million in 2019 to 5 6 million in April 2022 Half term chaos at airpor ts in May accelerated these trends And the even worse disruption in July at airpor ts and the por t of Dover put more people off travelling overseas

22 CLH News Aug/Sep 2022

The International Drink Expo is the place you want to be to find innovative ways to stand out from your competitors, boost sales and find the hottest ideas to attract new customers The International Drink Expo aligns your ideas and products with the strategies and connections to execute them into profitable action You will definitely be going home with new found inspiration and top tips from industr y exper ts so that YOU can transform your business Whether you ’ re an independent establishment or a large chain, we can’t wait to see you all there under one roof for THE drink's event of the year, are you ready to maximise your drinks sales? So what are you waiting for?

Two: Promote staycation offers

Tied Pub Landlords Should Be Given 'Guest Beer Right'

How to Take Advantage of the Staycation Craze

The International Drink Expo makes its much anticipated return to London’s ExCeL on 19th & 20th October, forming THE ultimate event to help you boost your profits, build your brand and grow your business

“Pub tenants should have the freedom to purchase a beer from a local small brewer y which would expand consumer choice and allow tenants to meet their customers’ expectations and compete more effectively with nearby free houses ”

Riverford Organic Farm was looking to increase sustainability in refrigeration at its new butcher y in Devon Installer, Neil McCour t of Keep it Cool, sought the advice of refrigeration specialist, Mer vin Chumun at Hawco Ltd, and togeth er specified four 10HP Panasonic Coldchain Refrigeration units to provide the best solution for the Riverford Butcher y ’ s requirements

Said Roy Allkin, SIB A Chairman

A SIB A/YouGov poll earlier in the year found that three quar ters of drinkers believe it is impor tant that local pubs offer a range of craft beer from small breweries

It s wor th speaking to your provider to know how the right room prod uct can be shown to website visitors in the first instance , new technolo g y like Ar voia Hotel AI is making room selection quick and simple for guests

i) Matc h strength with strength Pair delicate dishes with lighter craft beer s and strongly flavoured dishes with intense more asser tive beer styles ii) Th nk of beer as one of the flavour components of a dish, the only differ ence being it’s in a glass not on the plate! ii) Use the dominant flavour or ingredient in a dish as the star ting point Hops are ver y food fr iendly and will go with just about any food v) Consider what cooking methods and tec hniques to use because this affects the end result Gr illing, roasting, smoking and baking when done at high temperatures will accentuate the beer’s malt flavour s while braising or fr ying adds fat that will coast the palate and protect against the ‘bite’ of the alcohol v) Hops can mimic the flavour s of herbs and spices Hops with herbal, spic y, pine , citrus , tropical, fruity or woody flavour notes will complement sim lar herbs and spices used n the dish vi) Avoid ncorporating Amer ican craft beer within a recipe because the cooking process dr ives off the flavour, and depending on the beer in use , may enhance bitterness There are exceptions , of cour se , suc h as mussels in a smooth witbier or a beef casserole using stout, but pair ing a beer with a dish allows the diner to taste all the flavour s in both the food the beer Foods with spice , heat, acid and complex flavours are a great way to showcase and utilise cer tain beer styles Hops can calm heat and spice , carbonation can cleanse the palate and malt in beer balances acidity on the palate

Pairing American craft beer with food is far more prevalent in the USA than the UK From the casual bar to the fine dining restaurant, beer is often the beverage of choice to accompany a meal Many venues list beer pairing suggestions alongside food dishes and may also have a sepa rate and extensive beer list American is a nation of beer lovers!

Beer And Food Pairings: How The US Approach Differs From The UK

Licensees to Take on Second Pub With Greene King Pub Partners

To fur ther suppor t this, we ’ ve recently launched Futuria DME fuel, also known as rDME or Renewable DME (Dimethyl Ether), a sustainable and low carbon fuel produced from renewable and recycled carbon It can reduce greenhouse gas emissions by up to 85% compared to diesel and heating oil4 We are currently working to demonstrate the use of Futuria DME across our off grid customer base with a view to scale up Futuria DME production in the coming years, to meet our sustainability goals and help our customers meet theirs

Catering businesses keen to demonstrate their reduction in carbon emis sions, the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers, while also highlighting the amount of CO2 saved

Delivering A Sustainable Future For Catering Businesses

The event consisted of a four course beer and food paired menu devised, cooked and ser ved by third year students, under the leadership of the Brewers Association s Executive Chef and renowned beer pairing exper t, Adam Dulye The menu comprised: Salad of Heirloom tomatoes , pic kled watermelon, wasabi and g nger granita with Chuc kanut Asian Lager, Chuc kanut Brewer y and Paradox Pi sner, Paradox Brewer y Cannelloni of Br ixam crab mango and c hi li salsa with Weekend Vibes Coronado Brewing Company and Joint Resolution DC Brau Aylesbur y duc k, roast and confit, potato press , her itage carrots , veal and blac k berr y sauce with Baker s Ordinar y Bitter, Virgin a Beer Company and Kr iek, Upslope Brewing Company “Josper” c harred pineapple coconut ice lime mer ingue paired w th Pineapple Mana Wheat, Maui Brewing Company Chefs and caterers are welcome to make use of the wealth of free , downloadable resources available on CraftBeer com

Prestigious, high demand, one off beer and food pairing events take place regularly drawing huge interest from across America, and fur ther afield Carefully curated multi course beer pairing events are also commonplace According to a Nielsen sur vey, 71% of craft beer purchases in the States gave ‘complements my meal’ as a ver y or somewhat impor tant selection criteria in their beer choice when at a bar or brewpub while nearly half of craft beer drinkers in the States say they drink beer with food always or often, 63% of peo ple select beer based on what they re going to eat and 88% enjoy a beer with their meal at least sometimes But why is America more advanced than the UK when it comes to beer and food pairings? Maybe the UK is too entrenched in its ‘pie and pint’ mentality or maybe it’s simply that American chefs have realised that beer has a wider flavour spectrum than almost any other beverage and can accompany almost any food par tner Pairing American craft beer with food can elevate both to a whole new level Here are a few tips to consider :

Images © Brewers Assoc at on Images © Brewers Assoc ation Images © Brewers Associat on

The Old Mill in Salisbur y The couple opened their first pub The Stag in Lyndhurst with Greene King Pub Par tners back in Februar y 2021 With Greene King Pub Par tners’ suppor t, training and guidance , they have grown the pub business, getting shor tlisted for an award at the Great British Pub Awards taking place later this year Steve and Maria are due to take on The Old Mill towards the end of September Their vision for the pub is to turn it into a top hotel experi ence , complementing the accommodation in the pub with a community focussed bar and a restaurant ser ving the same fresh, quality British food of

The Brewers Association, the not for profit trade organisation for small and independent American craft brewers, recently demonstrated beer’s compatibility with food by hosting an American craft beer and food pair ing initiative at Westminster Kingsway Catering College in Victoria, London targeting students to stimulate understanding and trial of beer pairings at an early stage in their careers, in order to arm them with knowledge and experience as they progress through their professional careers

From providing an instant and controllable flame needed to create mouth watering meals, to offering the versatility for heating and hot water require ments, Calor Futuria Liquid Gas is the fuel source catering businesses can trust Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste , residues and sus tainably sourced materials Currently available to catering businesses with a Calor bulk tank installed, Futuria Liquid Gas comes in a 100% blend, and can reduce CO₂ emissions by up to 86%2 (kgCO2e/kWh) when com pared to using heating oil and up to 80%3 compared to conventional LPG

Ar ticle supplied by Lotte Peplow, American Craft Beer Ambassador- Europe , Brewer s Association (www brewer sassociation org)

THE FUTURIA IS HERE Futuria was introduced this year as the new naming convention for Calor’s sustainable fuels por tfolio a key step in Calor’s journey to becoming a more sustainable business Calor is on a mission to become a 100% renewable ener g y provider by 2040 and we are taking our customers on that journey with us

The UK’s ambitious net zero carbon target has brought into focus the need to make carbon savings As energ y intensive operations, for hospitality busi nesses the drive towards sustainability and reducing carbon emissions also needs to factor in the careful balance of customer experience and efficiency Despite being one of the most carbon intensive fuel sources, oil fuelled boil ers are still commonly found in off grid catering outlets Switching to from oil to LPG can immediately cut CO₂ emissions by up to 17 8%1 compared to oil and is ideal for rural businesses where electricity is simply not viable due to the processes needed or simply because of limited supply to the location

CALOR FUTURIA LIQUID GAS

24 CLH News Aug/Sep 2022

To join the Futuria of off grid energ y visit www calor co uk

Licensees Steve and Maria Harris alongside daughter in law Nathalie Harris are to take on their second pub with Greene King Pub Par tners

The Stag in Lyndhurst To deliver on this vision, in the New Year, the couple plan to temporarily close the pub for a full refurbishment with the suppor t of Greene King Alongside The Old Mill the couple are also taking on The Boathouse in Salisbur y a freehold site which is due to re open on the 31st August

Commenting on their par tnership with Greene King Pub Par tners

Steve and Maria Harris said: “When taking on The Stag at Lyndhurst it was our first pub and so we had a lot to learn, but the full suite of suppor t from Greene King was fundamen tal to making the business a success In growing our pub business, we knew we wanted to continue our strong par tnership with Greene King, so when The Old Mill became available through them we knew we had to take it!”

There were six winners and one highly commended pub across different cate gories ranging from refurbishment to new build in this year ’ s awards

It’s vital that the sector receives as much suppor t and backing as it can possibly get only then will hubs like London truly return to form ” the First Half of

2022 26 CLH News Aug/Sep 2022

• Boleyn Tavern, East Ham (winner) an elaborate ‘gin palace’ built in 1899 that was in a sorr y state when purc hased by Remarkable Pubs Ltd They spent around 18 months , and around £1 5m, lovingly overhauling the building

The research showed that Brits carr y twice as much cash with them whilst on holiday in the UK compared to their day to day lives, with over £50 on average lining the pockets of Brits when on holiday in the UK

“We hope beer lovers across the countr y will seek out these examples of excellence and plan visits to them over the summer

No cash for parking was shown to be the most common financial faux pas whilst one in five Brits (21%) have literally been caught shor t whilst on a UK trip finding themselves without cash for public loos

The ease of not having to plan a trip aboard (35%) and suppor ting the UK economy (24%) also featured in the top three reasons

Britain’s Best-Looking Pubs Revealed

New Build (assessing newly built pubs in 2021):

The new research by the Post Office found that four in 10 Brits plan ning to go on holiday this year admitted that the love of holidaying in the UK was their number one reason for taking a staycation

In an increasingly digital world, cash is still king for British staycation ers

These include:

It has been an incredibly difficult few years for the pub industr y with a cost of living crisis now compounded by a cost of goods crisis, all hot on the heels of the Covid 19 pandemic Let s all suppor t our locals this summer and raise a glass to these shining examples of pub excellence ”

Results of the sur vey showed that we truly do like to be beside the seaside Over half of Brits (52%) lining up a UK staycation this year will be grabbing their bucket and spade and heading to the coast However, British staycationers are more likely to be caught out by not having cash at the seaside than at any other destination

The celebration takes place during C AMRA’s Summer of Pub campaign which aims to promote pub going post pandemic while raising a glass to our locals Nik Antona, C AMRA’s National Chairman adds:

• Brewpoint Bedford (joint winner) Wells & Co’s flagsh p state of the ar t multi function al brewer y and office space at the gateway to the town

Julian Ross, founder and CEO of Wireless Social, said: “The first six months of the year have been a hugely welcome return to form for hospitality businesses, with footfall and sales data approaching and, in some cases, exceeding 2019 levels in cer tain par ts of the countr y What has been more alarming is the slow pick up in London, where flexible working patterns have hit city centre businesses that are hugely reliant on trade from office workers This, coupled with 40 year inflation highs, a crippled supply chain, fluctuating consumer confi dence and most recently record breaking temperatures has created a melting pot of operational challenges

At the other end of the rankings, London has consistently finished bottom over the first half of the year, with sales down by 8% on 2019 in the latest four weeks to 2 July A slower than hoped return of office work ers and tourists made worse by rail strikes in June has held down sales in central par ts of the capital though there are signs that sales are now approaching pre COVID levels The research also indicates that device log ins remain well down in all 10 cities compared to 2019

Historic England Conser vation (sponsored by Historic England, this award is given for work which conser ves the pub for future generations): Castle , Macc lesfield (joint winner) Branc hing Out Two Ltd has given a new lease of life to a pub that was apparent ly destined for permanent c losure while maintaining the feel of its histor ic core

Over half of Brits are planning on a UK holiday this year with the week commencing 25 July set to be the busiest week for UK stayca tions

Commenting on the research, Mar tin Kearsley, Banking Director at Post Office said: “Our research has shown that in recent years the UK has become a top choice holiday destination for Brits Hard earned holidays are a time for relaxing, not worr ying about being caught out by not having enough cash Whether you ’ re heading to the seaside , sce nic countr yside or a festival, no matter the staycation destination, Postmasters are on hand to help with any holiday cash essentials ”

•

Bleeding Wolf Sc holar Green Cheshire (high y commended) Rob nsons Brewer y embarked on a refurbishment that has carefully conser ved the inter ior features while subt e alterations have been made to make it fit for use in the 21st centur y

Cash Still King for UK Staycationers

What’s more , the sur vey found that only 14% of Brits want to live in a cashless society and that 40% of those carr ying cash do so as it helps them to budget and keep track of spending

• Coac h & Hor ses , Barnburgh (joint winner) Don Va ley Brewer y has taken this histor ic pub and has carefully carr ied out alterations to update its facilities resulting in another pub that has been given a new lease of life and is bac k at the centre of the village

Community Local (reser ved for outstanding refurbished street corner locals):

• Crown Wharf, Stone , Staffordshire (joint winner) Joules’ new taphouse inspired by his tor ic canal side warehouses

Andrew Davison, chair of C AMRA’s judging panel said: “Once again, the awards underline just how varied Britain’s pubs are , and we have had a hard job in selecting the winners from the entries submitted Amongst the award winners, we have new pubs, old pubs, urban pubs, rural pubs, elegant old inns, elaborate Victorian gin palaces , and inter war pubs There was a concern that pub owners would suspend work on their buildings during the pandemic , but quite a few seem to have taken the oppor tunity of enforced closure to plan and carr y out repairs restoration and improvements

“What links them is that their owners and their architects have responded to them as individual buildings, rather than applying a standard formula the result is a fantastically varied selection of winners We applaud them all, and trust that these revitalised buildings will be ser ving their communities for many years to come ”

The ‘Top Cities’ research combines CGA’s sales data with device log in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s cities It shows that over the first half of the year, Glasgow has secured the highest average ranking, scoring best for vibrancy in three of the six four week periods Bristol and Birmingham rank second and third on average Between late Februar y and early June , Manchester performed better than any other British city

• King’s Arms Dorc hester Dor set (winner) The Stay Or iginal Company have over seen a major refurbishment, whic h has seen careful repair and conser vation of histor ic fixtures and fittings , and careful integra tion of new ones

As staycation hot spots prepare for an influx of tourists this summer, with 11,500 branches across the UK, Post Office is the most conven ient place to access cash for ever yday holiday essentials

TOP SITUATIONS WHEN BRITS USE CASH WHILST ON HOLIDAY IN THE UK 1 Buying ice cream on the beac h 2 paying for car parking 3 Giv ng a tip 4 When at a cafe or restaurant 5 When at a small business that doesn t accept card payments

C AMRA has unveiled the winners of its prestigious Pub Design Awards, which recognise the most stunning feats of architecture design and conser vation in British pubs across the countr y

The awards come as the hospitality industr y continues its slow recover y from the impact of Covid This year ’ s awards recognise work that was carried out dur ing the later stages of the pandemic when restrictions on the industr y were still in place

Solid sales growth in restaurants, pubs and bars has helped Britain’s regional city centres to recover their vibrancy in the first six months of 2022, the latest ‘Top Cities’ research from CGA and Wireless Social shows It indicates that trading in Britain s 10 most populous cities has improved on the benchmarks of 2019 in six consecutive four week periods this year Sales over the latest four week period, to 2 July, were an average of 2% higher than in the same time in 2019

Refurbishment (can range from completely gutting and replacement to enhanc ing the design):

Hospitality Drives Britain’s City-Centre Recovery in

The new research also revealed the situations where holidaying Brits are most likely to use cash Paying for ice cream scooped first place as the most common cash spending occasion with parking and tipping at restaurants also shown to be common reasons for going card less 71 per cent of Brits planning on going on holiday in the UK this year plan to take out cash before leaving to go on holiday

C AMRA will be celebrating the achievement with a presentation event on 26 July at 1 pm at the Boleyn Tavern in East Ham, London, which is open to the press

The ‘Top Cities’ research reveals fluctuations in vibrancy from city to city and month to month In the most recent four week block to 2 July, Leicester is placed top for the first time , while Edinburgh is second, having moved steadily up the rankings this year Bristol and Leeds are third and four th in the latest list GA client director Chris Jeffrey said: Britain s cities were badly hit by two years of COVID restrictions, but this research shows how hospitality can help revitalise them While so much retail activity moves online , restaurants, pubs and bars are giving people reasons to visit cities, and keeping their central areas vibrant However operators face huge inflation ar y pressures which is making real terms sales growth difficult and the cost of living crisis is constricting consumers ’ spending Hospitality can continue to fuel Britain’s economic revival, but it deser ves proper suppor t from government to help sustain fragile businesses over this challenging period ”

Brits have picked up a penchant for staycations in recent times with a whopping 76 per cent going on holiday in the UK in the last five years

Of those who have been on holiday in the UK in the last five years, almost a third (31%) admitted to being caught out cashless whilst on holiday in the UK

With National Rice Week approaching what better time to explore the many benefits of increasing your use of the amaz ing grain in your food offering; few ingredients in a chef's pantr y provide more interesting textures or more versatility and profit potential than rice

Chef's Buyer's Guide

Gluten free Tropical Sun USA Easy Cook Rice is cultivated in the southern American states of Arkansas, California, Louisiana Mississippi Missouri and Texas Tropical Sun USA Easy Cook Rice is steamed before milling This process allows the rice to harden therefore making it less sticky, so the grains remain separate when cooking As a result, this helps the rice to retain much more of its nutritional content which is normally lost during cooking Tropical Sun USA Rice is available in catering size packs of 5kg 10kg 20kg and 40kg from Wanis International Foods, either from their huge wholesale cash and carr y in East London or for nationwide deliv er y

Did you know that rice is the most popular grain on the plan et and the primar y dietar y sta ple for more than half the world’s population? Despite the soaring inflation of food, US grown rice remains one of the most cost effective ingredients in the food ser vice pantr y US rice is ver y high quality and an ideal option when seeking to diversify your menu offering whilst crucially increasing your profit per plate margins; from Thai, Indian, Brazilian, Salvadoran, Chinese , Spanish, Turkish cuisines and beyond With rice on your menu, you can take your patrons around the world Rice is an economical choice for chefs and operators as commodity prices continue to increase The ongoing Ukraine conflict has resulted in a global shor tage of wheat resulting in huge price increases of bread and pasta whilst the cost of potatoes has also risen signifi cantly Rice dishes are always popular, are ideal for diners seeking gluten free dishes and work exceptionally well when tr ying to maximise profits, par ticularly if using the grain as the main ingredient on the plate , adding smaller amounts of higher cost ingredients

So, what can hospitality businesses do to ensure their people are appro priately representing their brand? Can employers insist on defined, cer tain ways of working; or are individuals an unknown quantity who want to do their own thing?

The truth is that while it’s often said that your people are your best asset, you can t think of them in a way that you can, say, a kitchen appli ance , a beautiful walled garden, or interior decor They are not disposable , replaceable things over which you have full control

Individuals have basic needs, including being healthy (both mentally and physically) and enjoying their time at work You can help meet these needs by offering access to mental health ser vices, such as wellbeing programmes and paid for counselling You can extend this to physical health with contributions to g yms and fitness clubs and by stocking and making available fresh fruit and water, or even getting a mobile massage van in the car park!

when

mention the

• One cup has 23% of your daily recommended folic acid

4) Cut down on waste by repurposing leftovers, prepped ingredients from a previous ser vice can be utilised to create dishes like fried rice and stir fr ys Tropical Sun USA Rice is:

As well as making a variety of resources available , it’s impor tant to check in on your team to ensure they’re keeping well You can encourage openness by leading by example showing that you too are a human being with vulnerabilities

By Laura Leyland, Managing Director, Fresh Per spective Resourcing (https://fp resourcing.co.uk)

2) Rice is a fantastic tool in achieving a full looking plate to help adjust por tions as the price of costly proteins continue to sky rocket

Most people also have bigger ambitions than their current job You can work this to your advantage by creating personal development plans, and providing the training and qualifications they need to progress in their careers Listen to them, listen to their personal career targets and put plans in place to suppor t them in their goals, weav ing them into the business goals where possible

For more information, please visit www wanis com; email sales@wanis com or call 0208 988 1100

Please Caterer, Licensee & Hotelier News replying advertising

Beyond their health and wellbeing, individuals are always more committed to their work when they feel a sense of belonging, knowing that they are making a wor thwhile contribution You can meet these needs by encouraging them to take on more responsibilities, asking for their input when key decisions are made , and taking time to per sonally thank them for their effor ts

Positive customer experiences are the bedrock for success in any sector, especially the hospitality sector, generating repeat business, positive reviews recommendations and ultimately a healthy profit Sur vey after sur vey shows that how a customer views their experience is shaped by the interactions they have with hotel staff Where it’s not the number one factor it s almost always in the top three and as we look towards a summer of staycations, it’s time to take heed of advice , top tips and experience so venues emerge with positive customer reviews this season

3) Embrace World Foods customers increasingly want to tr y new and unusual dishes so look to the Caribbean, Africa and Asian to create low cost, high margin rice based meals

The good news is that appreciating your employees as people will not only help you to bring out the best in them but will give you, as a business owner a much more rewarding experience And that in turn will translate into an excellent customer experience and reviews on social channels Star t by recognising that your people have wants and needs outside of under taking their work tasks and that in the modern workplace you as their employer bear some responsibility for fulfilling them

Ultimately, the way your team operates will be largely shaped by the tone you set If you show appreciation, your team will feel valued If you treat them as people and show that you too are more than the person who hires, fires and gives orders you’ll foster loyalty Invest in your team and they’ll give more back to your organisation Show that you enjoy where you work and the people you work with and they will do the same

28 CLH News Aug/Sep 2022

Enhancing Customer Experience By Improving Employee Performance

All of this makes a happy, high performing and collaborative team, which leads to amazing work, efficiency and progression which in turn looks after your customers

Some employers worr y about investing in staff who may leave and take their new skills elsewhere But an employee who has been nur tured in this way is much more likely to show loyalty Their value to your business grows too as they become better equipped to work to a higher standard The return on investment in training is almost always positive

• A free from food with no GMOs • Contains 15 essential vitamins and minerals

If you aren’t personally able to work side by side with your team on a day to day basis, you can create team leads work buddies or mentors in which your employees are encouraged to offer help to and learn from each other Ask them to check in on others, especially younger employees or those newer to the business, and to offer constructive guidance , advice and suppor t This not only improves ever ybody’s skill sets but gives the more senior members a greater sense of responsibility and accomplishment All in all, these systems are fantastic for team building, too Specific team building activities are also impor tant, they help your people create bonds and relationships with each other and their superiors, breaking down barriers and opening communications channels, which creates a more harmonious and seamless way of working together, which will be positively reflected in the quality of their customer ser vice

1) Increase Vegetarian Choices Rice lends itself per fectly to plant based and vegetarian menu options

to

Easy Cook for an Easy Life

Our top tips to keep your profit margins healthy:

We’ve Got A New Website! What Do You Think? Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Based in the hear t of the Fylde countr yside Fylde Fresh and Fabulous Ltd are a well established family run business with over 30 years of histor y growing and processing potatoes We are passion ate about what we do We grow har vest store process and deliver fresh chips and potato products under the Triple F brand to customers the length and breadth of the countr y We operate 24 hours a day 365 days a year We are BRC AA accredited and Red Tractor approved making us a reliable supplier to the foodser vice industr y POWERED BY POTATOES

Chef's Buyer's Guide Aug/Sep 2022 CLH News 29

Some of our personal high lights include the humming bird that buzzes around our beautiful homepage and all our delicious new recipes from our chef ambassador, and Master Chef of Great Britain The Peter Gor ton Collection We would like to know what YOU think, so please , pop the kettle on, have a good look around and do get in touch and share your thoughts Make sure you continue to join us on Instagram (follow @little pod and use our hashtag #CampaignForRealVanilla) www littlepod co uk

Its official, we have done it! Our new website fresh from the oven as it were we think it has turned out rather splendidly Truth be told, this has been some time in the making But the best things come to those who wait It will give us fresh impe tus and the means to add more LittlePodders to our growing family It will help us to showcase our prod ucts and suppor t vanilla farmers in the Equatorial regions It will enable us to underline our most impor tant message: that if you choose to use real vanilla, you will make a difference to our world

Fylde Fresh are committed to suppor ting the environ ment We have our ver y own anaerobic digester which is uses all of the peelings generated from the potato process This produces biogas which powers the site and the local community and produces a fer tilizer for grow ing next years spuds

WHAT WE OFFER We provide national coverage delivering our fresh potato products direct to your door via a network of distributors across the UK We offer a number of fresh potato products from fresh chips to whole peel and quar ter cuts Our chilled prod ucts take all the hassle out of food preparation Products can be delivered fresh daily There’s no waste , prep time , labour cost or mess All you need is chilled space We aim to take the stress out of potato preparation Why not contact us today for a free sample Just email sales@fyldefreshandfabulous com and one of our sales team will be in touch directly to deal with your enquir y FFF chips are now available to buy online from our website www fyldefreshandfabulous com For all the readers of Caterer Licensee Hotelier Magazine we are offering a 10% discount off any purchase of either FFF chips or 20mm chunky chips online Simply add discount code CLHM001 when purchasing any of these two products from our website

Fylde Fresh and Fabulous

Visit

Among consumers who have ordered cocktails including branded spirits in the past 3 months, 2 in 5 have done so ever y time/almost ever y time they have visited the On Premise highlighting the influence this brand exposure has when positioned as a key ingredient in a preferred cocktail type

The post lockdown return to market has seen a growth in demand for premium ser ves amongst treat seeking consumers But the price of cock tails is rising, against a broader market backdrop of growing inflation and a cost of living crisis As a result consumers are increasingly focusing on price and value And their price consciousness highlights a renewed onus on pricing and promo tional mechanics for the categor y CGA by NielsenIQ s sur vey of 1 000 nationally representative GB On Trade cocktail drinkers revealed that 19% of GB consumers drink cocktails out of home Out of 9 million cocktail drinkers, 67% are ver y likely or quite likely to pay more for a higher quality cocktail, (+7pp vs Q1 2021) Many consumers are undecided on the cocktail they will choose before visiting But the most impor tant factors when choosing a cocktail are 1 flavour(s) 2 ingred ents 3 is already tr ied and tested 4 on promotion 5 pr ice compared to other coc kta ls

The latest CGA Consumer Impact repor t shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers ’ last trip to the On Premise was within the past week Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio sea son and the warmer weather

Significantly, the repor t reveals that almost 3 in 5 cocktail drinkers have seen cocktails listing branded spirits on menus when visiting bars and/or restaurants in the past 3 months and 44% have subsequently ordered these cocktails

We ve put together a CLH readers promotion; a package wor th 2,000 drinks for FREE! Within this, you get high quality Absolute Slush/Cocktail Syrups (choose from the standard package or opt for whatever flavours you’d like), glassware and P O S material, including menus and an A board to promote your fantastic drinks With this package you can earn profits of £10,400 as your only cost is the alco hol, based on 1 x 25ml shot per cup After this Lease or purchase an Absolute Frozen Cocktail Machine from us at Absolute Drinks We supply and install the equipment, provide ser vice throughout and sell stock and supplies! Get in touch for a free quote or appointment with a rep 01942 607 634, sales@absolutedrinks.net

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Cocktails

Typically, when ordering spirits, 43% of spirits drinkers order by specific brand while just over a third (33%) order the categor y generally and 24% do so depending on the situation This presents suppliers with the oppor tu nity to engage loyal brand consumers, and to drive consumers to trial brands when presented in a range of cocktail ser ves

Not only are you ser ving a lot quicker, these fun drinks will have them coming back for more Once they’ve tried one of your frozen cocktails, they’ll be returning again and again to tr y the whole menu Plus, you can sell frozen cocktails for a significant markup so profiting from each cup is inevitable!

There is still significant room for growth in this area for brands to entice consumers to tr y a branded spirit in a cocktail by optimising this crucial par t of the consumers ’ path to purchase 52% of consumers order cock tails with branded sprits only occasionally when visiting bars and/or restau rants

BRANDED SPIRITS

30 CLH News Aug/Sep 2022 Spirits, Mixers and Cocktails

Flavourful Fun Fast Frozen Cocktails

The cost challenges currently facing bars, pubs and nightclubs mean that costs are being squeezed and some price rises will have to be passed on These cost expectations have grown across the On Premise , with con sumers expecting sharp increases to prices on each drink in restaurants (+£1 18) and nightclubs (+£1 51) vs Q1 2021 This includes significant increases in expected price points for cocktail ser ves, with inflated prices especially in the nightclub sector “VALUE FOR EXPERIENCE”

Despite cost of living increases, consumers are still planning to prioritise food and drink spend, but they are increasingly “value led” For a significant propor tion of consumers this means “value for experience” for example is the price wor th paying for? Value is considered to be more impor tant than price however value doesn’t necessarily mean cheaper but can be considered synonymous with quality To this end, high quality, premium cocktails that are par t of a memorable experience will keep visitors com ing back Price is also impor tant to consumers, even if it’s not the most impor tant factor in choosing a cocktail with 56% of consumers purchasing this drink type on promotion ever y time or almost ever y time they go out for cocktails (+8pp vs Q1 2021) In addition, non cocktail drinkers are 32% more likely to be tempted by an offer to change to the categor y Phillip Montgomer y director of client ser vices UK & Ireland said: “Many consumers are alleviating the rising cost of cocktails by focusing more on the availability of deals and promotions, as they assess the value outlets are offering So, offering cocktails at great value is impor tant for operators and suppliers hoping to appeal to a much broader consumer base , rather than just competing for consumers who actively seek high quality cocktails ”

Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility fur ther to influence cocktail choice

It’s impor tant for suppliers to consider the effectiveness of branded and non branded options when building On Premise strategies with opera tors and independents Steady Level of Consumer Visits

Defying Cost of Living Impact

We’ve all been there Queuing at the bar for up to 30 minutes as the bar tender uses their mixolog y skills to make a huge order of complex cocktails from scratch You don’t want this for your thirsty customers With an Absolute Frozen Cocktail Machine you can forget never ending queues It takes upto 1 minute per cocktail! To make them, you add alcohol, neutral slush then flavoured syrup to the cup All in under 1 minute It’s really that simple The possibilities are endless There s no order 2 of the same cocktail catch in a 2 4 1 deal because of the slow process Your customers can order lots of cocktails in one round without holding up the queue Your whole menu can be made with just one Absolute Frozen Cocktail Machine thanks to the neutral base syrup in the bowls Our extensive range of syrups cater to ever yone s tastes from fruity flavours like strawberr y to sweet flavours like pink lemonade and sour like sour cherr y

On Premise satisfaction remains high across the board, par ticularly around quality of ser vice The research also suggests operators and suppli ers can expect steady levels of consumer visits to bars and restaurants in the upcoming month, and new oppor tunities to entice target consumers to repeat purchase and trial brands

Matthew Crompton, regional director Nor th America, said “Casual din ing chains continue to be the most visited venue type in the On Premise , with over half of consumers visiting the channel in the past 3 months

Bottleproof Cocktails have been supplying their premium range of pre made bottled cocktails exclusively to the hospitality trade since 2016 Customers include hotels, theatres, restaurants, pubs and events venues across the UK Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on trade Plus they have received a list of awards as long as your arm from IWSC , Spirits Business and LSC Their cocktails are , as Charlie Anderson, co owner of Bottleproof says, “created to replicate the perfect bar ser ve They are all full abv and we only use premium ingredients and branded spirits just as a top bar would We don t add any preser v atives, flavourings or colourings so they really are the real deal with no synthetic tastes”

In addition to their range of cocktails, Bottleproof also make many bespoke cocktails for customers, including a cocktail designed specifi cally for hotel rooms that requires no ice and no shaking! With a range of 0% cocktails as well, Bottleproof really can allow trade venues a full and balanced cocktail list And Eco friendly Paper bottles options

Bottleproof Cocktails are available either direct or through selected trade wholesalers

As cocktail consumption continues to surge and popularity of low and no alcohol ser ves continue to rise , Sanpellegrino brings its 90 years of drinks experience , natural quality ingredients exceptional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range Superbly balanced bitter sweet, crisp and vibrant flavours, presented in beautifully pre mium glass bottles the Sanpellegrino mixers range includes Tonica Citrus Tonica Oakwood, Limonata, Aranciata, and brand new Ginger Beer and Tastefully Light Tonic

The six premium sparkling drinks are made to uplift shared drinking occasions, whether mixing into a cocktail, elevating a mocktail or ser v ing over ice with a slice; inviting consumers to savour their drinking moments in style

Defying Cost of Living Impact FROM PREVIOUS able to truly understand the nuances of consumer preferences, need states and motivations to influence effective decision making is key to success On Premise occasions are impor tant to consumers and suppliers and operators need to be able to cater to the needs and expectations during visits,” said Matt Crompton

WHAT ARE THE UK’S FAVOURITE COCKTAILS?

monthly average

Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients masterfully mixed by Italians to create authentic refreshing premium drinks with a distinctive citrus flavour

Bottleproof cocktails are now ser ved in some of the UK s best hotels, pubs and restaurants and the reason, other than the taste , says Mark Thompson, co owner, who heads up sales is they can be ser ved in less than 30 seconds, require no training (other than how to use a cocktail shaker) and allow venues far greater stock con trol Both Charlie and I have either worked in or supplied the on trade for over 20 years and we understand the hospitality business I think the fact that our cocktails are an on trade exclusive is really appealing to our customers Also the post lockdown staffing difficulties have seen many venues really struggle with staffing and ser ving cock tails with un trained staff has been a real issue Bottleproof ’ s cocktails have provided a solution

The new range aims to bring people together in the Italian way through the tradition al aperitivo drinking occasion

Spirits, Mixers and Cocktails Aug/Sep 2022 CLH News 31

erage The UK’s most popular cocktails • Porn Star Mar tini (108k Monthly Goog e Searc hes) • Espresso Mar tin (92k Monthly Google Searc hes) Piña Colada (71k Monthly Goog e Searc hes) • Cosmopolitan (66k Monthly Goog e Searc hes) • Mojito (57k Monthly Goog e Searc hes)

‘Mix

For more details, visit www.bottleproof.co.uk or email info@bottleproof.co.uk

PAGE) “Being

Well earlier this year on trend online retailer IWOOT conducted an analysis to see what are the top cocktails of 2022

Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails

Cocktails

Google Search

To determine the rankings, the team looked at the previous 12 months of Data and calculated the for totals were then stacked up against one another to determine the winning bev

Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm known in Italy as the aperitivo moment keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021 compared to just 4% in 20191 Italian to our core , this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range Indeed, for moments to savour, mix like an Italian ” Available to purchase online and in the on trade directly from Nestle Waters See the adver t on this page for details Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino

each cocktail These average

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Hotelier

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With decades of experience in the play industr y, Sovereign pride themselves on the qual ity and longevity of their out door play equipment Perfect for busy, family friendly estab lishments, Sovereign s flagship range of timber towers have infinite play value are a great addition to any outdoor area We think you’ll love: Popular for a reason, the Captain Mannering (named after a pub local to Sovereign’s Essex headquar ters) incorporates four tower units to give extra space and capacity to satisfy older and more active children It pro vides a challenging play envi ronment which will inspire endless possibilities for imagi native play

Bringing Imagination Into Play Please mention the

Outdoor Leisure 32 CLH News Aug/Sep 2022

‘Pop up ’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance At all levels of operation initial costs can be much lower, outdoor areas can still be multi purpose and storage space is kept to a mini mum Spot the ‘deliberate’ mistake in the car toon BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids!

Licensee

A truly impressive addition to any play area

Whilst Cinders gas barbecues fold flat for easy stor age , the popular Classic TG160 model is capable of over 1000 burgers a day at a large event which must be the fastest pay back on equipment ever! Made in Britain and with a two year warranty for commercial use , the work horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one side and a couple of gastronorms on the other, to de skill and make life a little less fraught Smaller half sized models also available www cindersbarbecues co uk Have a great summer and remember, POP UP for EASIER PROFITS

Sovereign

Pop-Up for Profit!

The Republican Bench and Table Set is designed with commercial areas in mind Built with our robust planed and pressure treated timber, this set is perfect for high traffic areas and a great edition to beer gar dens and outdoor seating areas Ideal for smaller areas, the Foxtail features a slide , rock climber and a fireman’s pole to keep children enter tained for hours!

The Thumper is a truly impres sive addition to any play area, this tower incorporates many of the features seen in other models, with the addition of a fur ther deck area that allows extra space and capacity to satisfy older and more active children With a 20 year warranty on all timber products, 25 year warranty on all metal products and the option for Sovereign Compliance inspection and maintenance pack ages Sovereign equipment will bring joy to children and families for years to come Find us at www sovereignplayequipment co ukCaterer, & News when replying advertising

As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces Combining stunning exteriors, design tips and cost effective ideas, ‘Investing in outdoor : attract and retain customers to grow revenue ’ provides ideas and guid ance on creating a compelling multi sen sor y outdoor experience for customers

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in and now more than ever Before , outdoor spaces were a ‘nice to have’ used almost exclusively when the British summer finally arrived However as a result of the pandemic savvy pubs bars and restaurant made the most of their outdoor space in recent years and they are now seen as an oppor tunity By investing in your outdoor space and creating a welcoming atmosphere cus tomers want to stay in and revisit again and again, operators are not only able to ser ve more covers over the summer months but growth their full offering through additional year round space To suppor t, we ’ ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfor t to candles we ’ re helping them to unlock revenue through expanding into this typically under utilised area ” Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels To discover more about their candle range , and to down load a copy of the Bolsius Professional guide ‘Investing in outdoor : attract and retain customers to grow revenue ’ , go to www bolsius com/en/professional/inspiration &

Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products We specialise in large format full colour and dye subli mation printing for weather resistance , strength and durability Our top quality products match the ser vice you should expect, and we supply direct to brand own ers, event management, construction, and signage com panies We can provide a range of custom designed and printed products for HERAS fence covers PVC and ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients At Monster Mesh we agree that your brand needs to generate the right impact Getting an eye catching design is the most impor tant when displaying your banner amongst others, so at Monster Mesh we offer a complete in house design ser vice Most of the time this is a free ser vice where our team of designers will take your logo and a brief sample of text to create your individual design Throughout our years of experience in large for mat design, we have learnt several ways to produce the impression you desire The majority of our products include free deliver y and typical lead times are just 7 working days, with some products available through our 5 day express ser vice To find out more , please visit www monster mesh co uk

Monster Mesh

The premium candle specialist has launched the repor t in response to changing market dynamics over the past few years This includes, the government relaxing of pavement dining laws during the pandemic , which allowed restaurants, pubs and bars to ser ve food alfresco and new legislation plans to make this perma nent, representing a valuable oppor tunity for operators with outdoor spaces

Please mention the Caterer, Licensee

Hotelier News when replying to advertising Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces Outdoor Leisure Aug/Sep 2022 CLH News 33

A TAILORED APPROACH

Although The Sausage Man don’t stock all 1,200 of Germany’s sausage varieties they cer tainly stock a lot!

7015, email:

“Handheld options at outdoor events make perfect sense for the situation, as operators are catering for high volumes in a shor t space of time , easy to use , quick ser ve products that deliver great cooking performance and taste ever y time are a real benefit Using premium quality, authentic products will result in repeat custom and increased profit

Unlocking the potential of your outdoor space can be a seriously good business move Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence taking your work outside offers huge attrac tions And as the UK’s leading luxur y outdoor furniture brand, Moda is ideally placed to help turn your vision into reality

Tel:

Having star ted out as a family run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer ser vice This has led to a growing demand for their ser vices from an increasingly diverse client base as a greater variety of commercial sectors have looked to transform their outdoor spaces

With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements

Moda, Where Outdoor Furniture Really Means Business 34 CLH News Aug/Sep 2022 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices

The Sausage Man

Famed for its steins of beer and abundance of sausages, or wurst, Oktoberfest events are growing in popularity throughout the UK British Ar t Historian, Neil MacGregor states ‘ ever y (German) region has its wurst and it’s claimed that there are 1,200 of them ’

With their all weather materials and uncompromising build quality Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace and the great British weather Ever y item of luxur y outdoor furniture is designed exclusively in house This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round What’s more, Moda’s market leading three year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages rein forces their commitment to client satisfaction Take the first step to maximising the use of your out door space Talk to one of Moda s Commercial Business Development Managers 033 3363 commercial@modafurnishings co uk or visit www modafurnishings co uk/commercial

For those following a vegan or vegetarian diet, tr y the tasty Vegan Bratwurst or Hot Dog, both 100g and 20cms comprising of a juicy blend of seitan, spices and seasonings

Providing operators with a quick and easy menu choice, all sausages are fully cooked, ready to eat, and are simple to reheat using the grill or basic kitchen appli ances The sausage range is supplied chilled or frozen benefiting from a long shelf life Apart from the vegan sausage options, all other sausages are gluten free To find out more about our products visit https://wholesale sausageman co uk

Keeping Food Hot? We Have All The Answers

A prolonged hot weather spell has resulted in a bumper season for outdoor enter tain ing across the UK Not only do we celebrate World Funfair Month this September it’s also time for Oktoberfest the world’s largest beer festival and travelling funfair, originally held annually in Munich, Bavaria, Germany running from mid September to around the first Sunday in October The Munich Oktoberfest sees more than six million interna tional and national visitors attend the event, but the cel ebration has spread worldwide such is its popularity

“Customers want to be assured of the quality of their food choice push the best features of your product through interesting, eye catch ing menu descriptions if you are using award winning prod ucts shout about it; social media is the fastest route for your message We’re delighted that four of our German sausages have recently been awarded 1 Star Great Taste Awards this will fur ther enhance our offering, generat ing consumer confidence and interest in our product We offer a diverse range , something to suit all tastes, in a variety of sizes Our selection of Bratwurst and Frankfur ters are par ticular crowd pleasers but we also cater for vegan and vegetarian diets with our hugely popular, satisfying meat alternatives; Vegan Bratwursts and Hot Dogs As the perfect accompaniment to a refreshing Engel German Craft Beer, a selection of Bratwurst is offered including the richly spiced Cumberland Style Bratwurst with a hot mustard kick, weighing in at 110g, 18cm and with a natural casing that gently snaps and a delicious blend of pork and herb filling, The Sausage Man’s Bratwurst XXL 25cm sausages are repeat crowd pleasers To satisfy the sausage connoisseurs choose from the range of Gourmet Bratwurst, three premium options are available , all 100g: Black Angus & Pork, Wag yu Beef & Bacon or Iberico Pork

Outdoor Leisure

As the go to specialists in German sausages, charcuterie and a choice selection of other German food goods, including beers and spirits The Sausage Man are well placed to provide all your alfresco dining and event needs Charles Coleman Sales Director at The Sausage Man “Hot Dogs are a well proven food offer as they appeal to all ages, are simple to ser ve and easy to eat, requiring no real kitchen suppor t We supply to many festival caterers such as Glastonbur y, Latitude and Wilderness, beer gardens pubs along with a host of foodser vice caterers and have enjoyed growing custom and increased interest as we find authentic German sausages are in demand all year round, not only at Oktoberfest or Christmas markets

UNIQUELY MODULAR, UNIQUELY MODA

SMART FURNITURE TO DRIVE BUSINESS ES FORWARD

The insulated box manufac tured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time! Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget there are no consumer con trols the temperature is pre set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www clickonstore net or www.kangaboxuk.com

Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own All of their furniture ranges have a number of modular configurations that can be cus tomised move them around your business areas, expand your collection, split them up or put them together to com plement your changing com mercial requirements

0800 111 4014 info@majorplants co uk Sangria Solsueño, an authentic Spanish sangria, is now available in a 330ml slim line can, bringing a ray of liquid sunshine to the UK market and beyond Crafted in the Denominacion de Origen protected region of Jumilla in Murcia, Spain, Solsueño is a 5% abv, bright red easy drinking liquid and is instantly recognisable as a genuine sangria Tim Smith of Solsueño explains, “the advantages of a ready made liquid are consistency, time saved in preparation and no wastage Solsueño is ideal for all indoor and outdoor settings, available as a single ser ve reflecting modern con sumption patterns and in a format which is innovative and convenient It can, of course , be added to a jug for the sharing experience with ice and fruit’’ Solsueño is vegan, gluten free and uses only natural ingredients plus is packaged in an eco friendly can format With high awareness levels of sangria amongst UK consumers and the travel challenges faced in recent years, Solsueño is bringing a much needed taste of Spain to the UK!

We know that busy businesses have enough work to do without tr ying to remember whether the flowers have been watered, fed, or tidied up Calling in the exper ts like Major Plants Limited means that you can get on with your business while we ensure that out side your plant arrangements and presentation never let you down Making sure your business looking good is our busi ness! Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal ser vice will give you a piece of mind reliable suppor t for your business Please get in touch!

Authentic Spanish Sangria – Now In A Can! Outdoor Leisure Aug/Sep 2022 CLH News 35 Make First Impressions Count with Major Plants Please mention the Caterer, Licensee & Hotelier News when replying to advertising

First Impressions Count! Major Plants Limited spe cializes in providing cost effective , visually striking, hanging baskets rental and maintenance ser vices In business over 10 years our company grown through word of mouth via our satisfied and expand ing customer base

To receive a free Solsueño sample pack and back bar display unit, limited to the first 100 requests, visit: https://www sangria solsueno.com/free sample pack/ Find out more at www sangria sol sueno com or get in touch via email info@sangria solsueno.com

TODAY We

Utilising an eco friendly bio block enzyme ring and integrated bio tablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral a world first but it also prevents costly and damaging back fill flooding caused by the chemical reaction between urine and water which leads to uric salt and biofilm build up that often blocks flushing urinal waste pipes With the ability to be fitted in under a day, Smar ti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the mini mum of fuss, enabling hospitality businesses to function even during periods of water shor tages Visit https://smar tilimited com/ or call 01392 311 202 for a no obligation washroom sur vey and quote See the adver t on page 3 for fur ther details

Weetabix On the Go breakfast drinks are a great way to offer a convenient way to star t the day for cus tomers Available in deliciously smooth chocolate , vanilla, strawberr y, or banana flavours, our Weetabix On the Go range all provide the protein, energ y, and fibre of a typical Weetabix cereal with milk Alpen cereal bars also offer a perfect snacking boost to offer any time of day offering a high in fibre snack in a range to tasty flavours

A

Cereal has a lot of versatility it’s quick and convenient but can also be personalised with additional top pings and different milks, which taps into the trend for personalised breakfasts This is a great option for caterers to allow consumers to customise their breakfast cereal, offering variety in the morning Cereal is also still the number one breakfast product it offers great value for money, which will be impor tant both to consumers and caterers in the months ahead Whether you ’ re expanding your continental breakfast offering or looking for convenient options to ser ve our new por tion pack range helps caterers satisfy convenient individual ser vings regulate por tion control and provide lower volume ser vice

1

A Compostable Straw That Does Not Go Soggy in Your Drink?

Operating in over 3000 venues nationwide , Clear Brew are the beer line cleaning professionals that you can rely on to help reduce waste , save money and time , and improve the quality of the draught products you ser ve your customers At Clear Brew, we understand that recent challenges such as staff shor tages and inflation can add pressure to a business We are pleased to be able to help over 3000 licenced premises across the countr y by pro viding a fully managed, regular beer line cleaning ser vice Our experienced technicians maintain dispense quality across both keg and cask lines on an extended frequency During each visit, your local technician will carr y out a full line clean and cellar check to ensure your products and equipment are kept in top condition Our labour inclusive system comprises of a specialised water fed mixing unit, that uses no electricity or propellant gas, combined with inhibitor technolog y and market leading chemicals This results in a ser vice that is guaranteed to save your venue money, reduce your waste and improve the quality of your draught products OUR NEW CELLAR APP Our ser vice now includes our new cellar repor ting app, paired with our fully managed beer line cleaning ser vice this adds real value to any operator in todays licenced sector The app has been designed to provide our customers with information related to their cellar and bar on each and ever y clean Customers are able to view the ullage , water, labour, and chemical savings they are making on each clean, they will see that standards are being maintained within the cellar and all associated equipment is being cleaned and checked and any possible concerns have been highlighted Clear Brew ser vice combined with the cellar repor ting app allows our customers to be confi dent that their beer, bar, and cellar are being well maintained and managed GUARANTEES Guaranteed to reduce ullage , improve your carbon footprint and save you money Guaranteed to improve beer dis pense quality, protecting yields and sales Guaranteed to relieve the stress associated with organising staff 4 Guaranteed to provide profes sional, fully trained operators Guaranteed to carr y out the first clean FREE of charge and provide a ser vice without any contracts or upfront costs ser vice , always on time and great value for money recommend to any venue big or small Saves a lot of time and energ y when we are all busy ’ Price , Proprietor START CONVERSATION WITH CLEAR BREW are so confident in our cleaning method that we don t request a contract and provide an initial sur vey and clean completely FREE of charge this first visit will measure your ullage and produce a full quotation that will clearly show how much you can save BII

How to Cut Water Use, Bills and CO2 in One Simple Step

See the adver t on page 13 for fur ther information or visit www.weetabixfoodser vice .co.uk

Better

‘Great

Denby Launches 'Kiln' Tableware

The Vor tex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solu tion on the market

For sales and more information visit us online at www buzzcateringsupplies com or see the adver t on page 15

REPORTING

3

Ending the need for water, the eco friendly, retro fit Vor tex valve typically saves 100 000 litres of clean water and 105kg CO2 per urinal per year It also prevents air borne infections caused by flushing urinals which have been shown to spread 500 000 germs per inch per flush landing on skin surfaces and clothing spreading viruses including Covid 19 influenza and norovirus

‘Kiln’ tableware launched this year is a true celebration of British craftsmanship from iconic potters, Denby Using age old potter y methods, Kiln has a calming colour palette of chalk white and hues of oatmeal and grey with a hand decorated freckling glaze effect

New Additions to the Weetabix Portion Pack Range Beer,

INTRODUCING

OUR

5

Agave Fibre Straws are a new 100% plant based compostable straw Made entirely from natural fibres of the Agave plant, a biproduct left over as a waste material when making Tequila Manufactured sustainability in Mexico, they are natu rally biodegradable and compostable at end of life They are also vegan friendly and gluten free Agave straws break down naturally in as little as 12 months, but unlike paper they do not disintegrate or go sogg y when submerged in drinks Instead they pro vide a similar drinking experience to plastic This makes them the perfect choice for bars & restaurants ser ving high end cocktails or smoothies, delivering a much improved drinking experience for your cus tomers Not only is the experience improved but unlike other eco friendly alternatives such as PLA, they do not need any spe cial waste sep aration or an industrial process to be recycled They break down naturally in the presence of oxygen and sun light, meaning they will disinte grate in landfill or ocean condi tions without any negative impacts on the environment In Mexico, the relationship between the Agave plant and the people has been long inter twined Within the region there are hundreds of variations of the plant in different shapes and sizes but in recent years, the plant has been mostly used to produce alcoholic bev erages Introduction of Agave straws to the UK mar ket is the result of a collaboration between Penka & Buzz Catering which aims to continue a long standing local tradition whilst creating a truly sustainable prod uct that contributes to solving a global environmental issue

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on ever y three urinals operated, simply by switching to waterless technolog y These findings have been released by Smar ti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memor y, leading to water shor tages, and drought meas ures across the UK

By David Bone , Foodser vice Channel Manager, Weetabix

Catering for the differing needs of consumers at breakfast can be a tricky business We know that they want taste but are concerned about the healthiness of their breakfast so delivering tasty healthy cereals has always been a focus for us Weetabix Original is and will always be a low sugar, high fibre cereal It is low in salt fat & sugar to aid a balanced diet for tified with vitamins and iron It is by definition HFSS & CQUIN compliant Our more indulgent products such as Weetabix Chocolate Chocolate Crispy Minis and our new launch Weetabix Melts also share strong nutritional credentials with the parent brand

The savings are possible with the installation of Smar ti Environmental s eco friendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal run ning bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals

Lloyd

During

Beautifully uncomplicated Kiln creates a perfect setting to make food look stunning, the new freckling technique is designed to frame food yet is uniquely different on ever y piece Kiln’s fully vitrified stoneware includes a new collection of ser ving bowls and platters in organic asymmetrical forms which make great statement pieces There are also classic place setting items such as coupe plates which are known as the ‘Chef ’ s plate’ as they are great for pre senting food, that can be comfor tably stacked and withstand use in a busy restaurant Denby rigorously tests its products to tough industr y standards and the pattern performs well against stringent hospitality cri teria without looking like standard hospitality ware Plate and bowl rims are tested extensively and form par t of Denby s 10 year chip warranty Produced from local Derbyshire clay each piece of Kiln’s ar tisan potter y is hand crafted by 20 pairs of hands at Denby s original 200 year old potter y by craftsmen whose skills have been handed down over generations Kiln shares Denby’s environmental attrib utes and is the conscious choice for hospitality venues who prefer to suppor t “Made in England” ceramics Denby was the first UK potter y to be zero to landfill on process waste and holds ISO14001 which is awarded when sustainability and the care of the environment form an integrated par t of the production process Kiln has all Denby s inherent strengths, is freezer and dishwasher safe and can be used in the oven up to a temperature of 250ºC For more information on Denby for Hospitality, visit www denbypotter y/hospitality or see the adver t on page 5

Better Business

2

Would

Weetabix Original and Weetabix Chocolate are now available as two biscuit por tion packs in the classic Yellow Box format Weetabix Crispy Minis Chocolate Chip is available in a 40g por tion pack Convenient, easy to prepare , hygienically packaged and por table , Weetabix’s por tion packs are ideal for breakfast ser ving occasions

36 CLH News Aug/Sep 2022

members’ exclusive offer : 10% off your beer line cleaning for the first 12 months (QUOTE REF BII10) 01209 219889 freeclean@clearbrew co uk www.clearbrew.co.uk See the adver t on page 9

The

Products and Services

we

Stephens Catering Equipment were awarded the con tract for the commercial kitchen Fit Out at Clayton Hotel, Bristol Stephens worked for McAleer & Rushe Construction on the installation of a highly efficient kitchen ser ver y and kitchen extract system for the new hotel

LABOUR: B oMaster nlets prevent double handling They can be sited in kitc hens , prep areas and dishwash, sav ing labour and improving ergonomics by reducing secondar y handling

in the future ” T: 028 25861711/ 0141 2660031 E: sales@stephens catering com W: www stephenscateringequipment com Stephens Catering Equipment We are proud to have designed, supplied & installed catering equipment to Clayton Hotel, Bristol www.stephenscateringequipment.com E: sales@stephens catering.com T: 028 2586 1711 / 01412 660031 Please mention the Caterer, Licensee & Hotelier News when replying to advertising Commercial Kitchen Fit-Out Aug/Sep 2022 CLH News 37

Large bins of food waste are costly to collect and cause hygiene health and safety, pest and smell issues

BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains

Cut Bin Collection Costs

Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to on site food waste processing

Meiko’s BioMaster range features a hygienic stainless steel hopper which can stand alone or be built into tabling BioMaster pulverises all typi cal food waste including oil, grease , liquids, fish skins and flowers This is then pumped automatically to on site sealed storage for collection by tanker Collections could change to being ever y few months instead of weekly or for t nightly, saving a small for tune Meiko BioMaster uses minimal water, is simple and safe to operate cuts labour and saves floorspace by replacing scrapping bins and wheelies

EFFICIENCY: BioMaster processes all typica kitc hen food waste inc luding oils and fats The slurr y is pumped to stor age tanks Multiple smal user s suc h as a high street parade of food reta ler s or a food cour t could share BioMaster

The full remit included: Ber to’s Cooking Equipment, Rational self cleaning combination ovens, Foster Refrigeration Moffat Fabrication Hobar t Warewashing, and the extraction system was complet ed by Bridge Air Stephens Catering Equipment (SCE) are the premier catering and food ser vice equipment firm in Ireland and the UK, with 50 years track record of delivering some of the most prestigious landmark projects across the market Working with a variety of clients from concept, design build install and commissioning thereafter to maintain and ser vice the equipment to ensure clients objectives are consistently met The SCE team are delighted to have played a role in the completion of this impressive project which saw the Clayton Hotel located in the hear t of Bristol open its doors in March 2022 Stephens Catering Equipment has extensive experience across all sectors but is par ticularly specialised in delivering optimal food ser vice solutions for the hospitality industr y Commenting on the project, Ian Manson, Sales Director of Stephens Catering Equipment said, “We were delighted to design, install and project manage the Fit Out of the Clayton Hotel, Bristol We wish them great success

SUSTAIN ABLE DESIGN: There s no need to p ace B oMaster nto a stand alone location It can slot into the kitc hen In ets can be placed within counter s or in line w th the d shwasher to rep ace scrapping bins For fur ther information see the adver t below or visit www.meiko uk.co.uk

SPH515 hood type dish washer from Smeg Foodser vice , has a new and patented hood lifting design making it one of the lightest in the industr y and effor tless for all operators in any installation Fitted with the all new 3 stage , inter locking water filtration system the SPH515 ensures excellent wash per formance and results As standard, the machine has a drain pump, break tank and rinse and booster pump ensuring safe , reliable and consistent results with ever y wash The hood mounted soft touch con trols are easily accessible and provide simplicity for understanding and opera tion of the machine For time sensitive sites requiring rapid throughput, there are 7 dedicated wash cycles with the fastest cycle being just one minute The

Commercial kitchen floors are constantly being exposed to spillages such as fats oils grease , detergents and acids Add heavy footfall to mix and you have the potential create an extremely hazardous envi ronment By choosing a FloorTech® commercial kitchen floor you are protecting the welfare of your staff by invest ing in the safest flooring system on the market Trazcon® has cer tified slip ratings and has superb upgrade potential for future modifications e g increase anti skid change colour scheme etc Our FloorTech® flooring systems are HACCP cer tified ensuring that our customers have the most hygienic floor system Trazcon® Decór is primarily used in commercial kitchen and food prep areas, mixing baking & rooms, chill rooms, ingredient stores, connecting corridors, gowning rooms and wash rooms thereby creating a safe and fit for purpose working environment E: info@floor tech com T: Int 0161 775 2942 W: www floor tech co uk SUPER CLEAN, PINHOLE FREE, RESIN FLOORS Choose a FloorTech® commercial kitchen floor and protect the welfare of your staff. Trazcon® has certified slip ratings and has superb upgrade potential for future modifications. Our FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system. Unit 6 Thames Trading Centre,Woodrow Way,Irlam,Manchester M44 6BP. E: jonnyb@floortech.com | T: Int 0161 775 2942 W: www.floortech.co.uk FloorTech® - At the Forefront of Flooring Technology

wash pump delivers a superior wash and due

The latest powerful to

the machine’s soft star t function, it does so without damaging delicate items Thanks to the SPH515’s double skinned, fully insulated hood there is reduced noise and lower energ y con sumption Visit www smegfoodser vice co uk THE ALL NEW - SPH515 Hood Type Dishwasher Commercial Kitchen Fit-Out Aug/Sep 2022 CLH News 39 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Potential users were shown a number of significant advantages that this combi oven drainage pump offered Ver y noticeable when viewing the exhibition demon stration tank with its clear side window was the large , triangular, low level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease , fat and food par ticles before the reli able star t/stop operation of the pump is affected

R TEC Ser vices & Innovation Ltd (previously known as Rational Technical Ser vices UK Ltd ) demon strated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by par tner Pump Technolog y Ltd This proved a focal point for Combi Oven manufactures, installers, mainte nance engineers and users alike

Cemco (The Catering Equipment Maintenance Company)

The triangular low level float also means that inlet heights can be just 70mm from base to centreline giving the appropriate inlet requirement for wall or central island Combi Ovens

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990 and have been ser ving Dorset Wiltshire Somerset Bath and the rest of the South and Southwest ever since We offer a full range of ser vices, including ser vicing and repairs for all commercial catering appliances, rang ing from small local projects to major national work, and ever ything in between Specialising in commercial Glasswasher and Dishwasher repairs sales and ser vice our reputation is second to none We can offer you a no obligation quote now, so con tact us for more information CEMCO also carr y out repairs to commercial cater ing equipment Dishwashers Glasswashers Ovens Grills Bournemouth Poole Dorset and The Southwest We under take repairs and ser vicing to ALL types makes and models of commercial catering equipment A repair is often far cheaper then a replacement! 30 Years in this Industr y gives us the edge over our competitors, with time ser ved Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time why buy new when a guaran teed repair is often all your Catering Equipment requires We are based in Bournemouth & Poole , covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire Call 01202 377205 now to arrange a site visit www.cemcoltd.co.uk

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest Kitchen

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers We can also supply you with a new or used dishwasher simply Contact Us for details of available Used Stock We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire Trust CEMCO for commercial catering dishwasher servicing! Call us now, on 01202 377205 for a free quote to repair your dishwasher www.cemcoltd.co.uk

Fit-Out 40 CLH News Aug/Sep 2022 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater tempera tures and potential grease which these units have to handle It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere

Commercial

But, with the resurgence of hospitality in full flow thanks to the summer of Staycation it’s timely to consider how hospitality briefs have changed during this turbulent period

By Nicola Ball, Associate Interior Designer at KKA (https://kka studio)

Wellness is now at the forefront of ever y design decision These spaces need to be inviting for guests who are apprehensive about returning to large crowds again As such, maximum capacities have been reassessed, with management teams including a cer tain amount of flex within elaborate con tingency plans Also finishes across all spaces are more durable Due to increased cleaning, antimicrobial fabrics and materials are favoured

On top of highchairs, Helo also supplies commercial baby changing units These units are manufactured to the highest quali ty standards which helps create a safe versatile and long lasting baby changer Both our horizontal and ver tical units are tested up to 100kg and include dual purpose heavy duty fixings for guaranteed peace of mind

The Changing World Of Hospitality Interiors

KKAI have found first hand that there is still a demand for shor t term hospitality, with the associated considerations However, cer tain aspects are being reconsidered

Catering for Children More Important Than Ever Design and Refit 42 CLH News Aug/Sep 2022

The Eurobambino is constructed from Rubber Wood and is available in a variety of finishes making it suitable for all decors, ranging from classic wood stains to more vibrant options Fur ther, the highchair is stackable up to 4 units thanks to its exceptional strength and design, this allows for compact, discreet storage in any location

For more information visit Home Helo Commercial High Chairs (www hel o co uk) or give us a call on 01284 772400 or sales@hel o co uk and we’ll do what we can to help The world of hospitality interiors is changing

Although we can be excited about returning to original briefs that made hospitality venues a place of escapism, it is impor tant that operators learn from the experience of the last two years and evolve with it not doing so could have disastrous implications for the hospitality industr y

The pandemic has taught busi nesses the combination of agility and robust contingency plans have proven priceless Across the architecture industr y we have seen client briefs change at a moment’s notice Hospitality spaces that were designed for shor t term stays were hosting guests for longer periods due to the demands of self isolation, and thus, weren’t meeting their demands albeit in the most unprecedented of circum stances However, we ’ ve demonstrated the ability to respond with the nimbleness required to adapt when needed

As a consequence of changing consumer habits the demand for such facilities is growing from the hospitality industr y Helo is a leading UK supplier of both commercial highchairs booster seats and baby changing units The brand has been trusted to deliver quality reliable furniture to the hospitality leisure and school sectors since 1999 All our products are rigorously test ed to ensure they meet current British Standards Helo offers an extensive range of commercial highchairs suit ed to any environment, ranging from the Eurobambino through to the Simplex Highchair Many high street chains purchase the Eurobambino Helo s bestselling highchair

When designing interiors for hospitality venues near airpor ts, major spor ting or music venues, the brief is targeted towards guests staying for a shor t period These spaces are perfect for the business professional work ing away from home , those away on a long weekend, and any others look ing for ‘quick fix’ accommodation that can fulfil their needs These venues provide a different experience from longer stay spaces from the lighting, check in or food and beverage offering

In longer stay spaces furnishings and finishes have improved durability meaning they have an extended lifespan and quality doesn’t deteriorate from overuse Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates ever yday life at home , rather than atmospheric lighting that can lead to over relaxation As expected, the food and beverage offering is dif ferent too Rather than ‘quick fix’ meals guests are offered holistic menus and par tner with local suppliers to offer different dining experiences

The hospitality industr y is ever evolving, and even more so post covid Most families are now back to eating out on a regu lar basis, however, their requisite for restaurants has changed Families are seeking clean, reliable , and hygienic facilities to accommodate their youngsters which now plays a huge role when selecting an appropriate dining venue

Lighting in these spaces is much lower and atmospheric with softer, deli cate furnishings that bring an extra layer of comfor t to guests Check in ser vices are typically automated, coupled with the ability to order conven ient room ser vice , minimising contact with staff so they can get to their workplace , event, or destination more efficiently When comparing design of longer term stays, there is a large disparity in guests’ needs

During the last two years a number of hospitality venues have been faced with this challenge The Cour tyard by Marriot at London City Airpor t had to deal with this first hand, with KKAI having to alter its interior plans to meet the demands of longer term guests having to complete isolation peri ods after international travel, rather than a quick stop over The venue altered its approach to lighting, check in, food and beverage offering and finishes, in order to quickly meet the demands of its guests

The differences between the two styles of venue are deeply considered, and for a venue to change to meet the demands of the other they must be ver y flexible

takeaways

Furniture

orders

deliver

furniture

Ireland &

furniture

Design and Refit Aug/Sep 2022 CLH News 43 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

fitted or unfitted 01733 310 115 sales@mayfairfurniture co uk www mayfairfurniture co uk

Mayfair Furniture will be celebrating years this year of providing the UK’s fastest and affordable commercial Supplying all kinds of establishments from high end hotel chains to small local We keep in stock a huge variety of items ready for immediate dispatch and can fulfil a wide range of bespoke We to all areas of the UK, Europe We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it s time for your establishment to go through a refurbishment we also offer a complete clearance vice We'll organ ise ever ything from a suitable time and date , profession al clearance staff to remove contract whether

Mayfair

ser

The installation of the roof garden toilet block has proved to be an excellent investment with the whole space enjoying more visitors who stay for longer For more positive solutions and inspiration, visit www saniflo co uk

London Roof Garden Boasts Toilet Block to Saniflo

The Queen Elizabeth Hall at the iconic Southbank Centre has a stunning roof garden and café overlook ing the Thames Filled with wildflowers and attracting bees and insects from all over London it is a place to socialise , dine and even work when the weather is fine Early in 2022 the team running the venue came to a consensus that the dis tance of the nearest WC’s was hindering the experi ence for clients and staff alike; customers had to descend the winding staircase back to the Royal Festival Hall in the main building Richard Riley from building contractor Eleven London, was contracted to construct a wooden toilet block with two separate WC’s and hand basins With no gravity drainage available in proximity of the new block, a pumping solution was going to be the only way to discharge the waste away to the nearest soil stack some 40m away With input from the Saniflo technical team, including a visit to site to assess the potential run of pipework a Sanicubic Pro 2 lifting station with twin pumps and a wireless alarm was specified and installed by Richard and his plumber This powerful unit uses alternate pumps when operating normally, but in the unlikely event of a pump failure can switch to single pump operation in order to provide continuity of operation at all times A wireless alarm offers early warning of any issues The unit is installed in a cupboard to the rear of the block and provides quiet, efficient operation

Thanks

10

Opting for a heat pump based all electric hot water system is going to considerably reduce emissions, but comes with additional capital costs despite the govern ment’s boiler replacement scheme which is open to small businesses For those on gas it is well wor th considering the implementation of solar thermal pre heat for gas fired systems if you wanted to make sus tainability commitments with proven and genuinely renew able technolog y But with so many compa nies already using gas, and aware of the cost implica tions that come with system replacements, Adveco has developed two new ranges of direct fired condensing water heaters the AD and the ADplus for instanta neous demands Both ranges provide a compact, floor standing design that is easy to introduce into an existing plant room High efficiency translates into 30% savings in fuel consumption, making it more cost effective , while reducing emissions Both AD and ADplus exhibit ultra low NOX and CO emis sions

From Concept to Fit-Out with CFG

• Wireless •

CARDSSAFE IS AFFORDABLE!

Each CardsSafe unit contains ten card drawers that can be hired for just £9 99 per month In addition each hire comes with customer ser vice troubleshooting, free replacement keys, and additional units can be added at any time

Gas Water Heating & Sustainability

Benefits

With it’s creative and craftsman capabilities, Contract Furniture Group truly sets itself apar t from other sup pliers Whether businesses need instant, low cost replacement items, or unique design led pieces to really make a venue special Contract Furniture Group has the experience and exper tise to deliver For information or to order visit www.contractfurniture .co.uk

For

Benefits to using CardsSafe in bars, restaurants and pubs: Managing customer tabs Helping to increase spending, therefore profits It is a significant deterrent for dine & dash Offer s customer s secur ity against credit card fraud Pays for itself by reducing call bac k No data is captured Customer s have peace of mind that the r bank cards are kept safely and keep the unique key! Average spend is up and chargeback has vir tually dis appeared after we installed CardsSafe which really puts our customers minds at rest Timothy, Young’s Bar Manager

Formed in the late 1990s, the Contract Furniture Group has consistently grown to become one of the leading trade only manufacturers and distributors of quality furnishings fixtures and fittings for the hospitali ty industr y Its creative team relentlessly tracks the lat est trends in interior design for commercial environments; and its sourcing team utilises suppliers around the world to ensure customers can achieve stunning results whatever the level of investment

A COMPLETE SERVICE

So long as there is an existing gas connection the AD & ADplus can help bridge towards the next generation of more cost effective sustainable technologies, such as hydrogen in the gas grid www adveco co

The CardsSafe units are wireless which means they can sit discreetly behind the bar or POS In addition, the system does not capture data, so it never breaches GDPR BRANDS TRUST

If you are wrestling with meeting calls to be more environmentally aware as a business, then it is wor th understanding that a limita tion on new gas grid con nections for heating systems becomes effective this year However, this mandate does not apply to already con nected buildings For the time being, if a hospitality business uses gas and is intending to refurbish prem ises then it can upgrade to new condensing gas fired appliances until 2035 without fear of breaching new buildings regulations This pro vides a safety net while assessing new low carbon tech nolog y options prior to the 2035 deadline

MAJOR

The question is can you afford not to have CardsSafe as a par t of your business? more information, please visit www cardssafe com Or contact the sales team on 0845 500 1040

The Contract Furniture Group offers pubs, bars, restaurants and hotels an end to end fit out ser vice; from theme concepts & interior design, to bespoke joiner y and final fitting Recent projects range from the creation of a new private dining space in an exclusive restaurant, to the complete refurbishment of hundreds of bedrooms & public areas for an international hotel brand Specialist divisions including customised fabrica tion, soft furnishings and installation mean the firm is well positioned to plan and execute all types of work on time and on budget WELL ESTABLISHED. WELL POSITIONED

Over 5000 brands in the UK use CardsSafe Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars utilise the system

of CardsSafe for Your Business Design and Refit 44 CLH News Aug/Sep 2022

DELIVERING ON A GLOBAL SCALE

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing the team to up sell onsite

CARDSSAFE

•

•

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

•

The Contract Furniture Group holds around 30,000 stock items at any given time As well as the ability to supply on demand, the business prides itself on its capacity to produce tailored and completely bespoke solutions to meet specific client requirements Highly skilled upholsterers work on and off site to quickly turn classic and contemporar y furniture designs into individualised collections to meet brand standards Experienced craftsmen create and fit custom made installations including bars, flooring, fixed seating, light ing case goods and all other elements of a complete commercial venue fit out

in the ver y latest Co2 refrigeration systems, giving the highest energ y efficiency and lowest envi ronmental impact Whilst our Air con team, install market leading air con systems with high energ y efficiency heating and cooling to cafes, pubs and large offices Our catering teams fix, repair appliances and also fit new kitchens from small to large As you can see from our photo we also hire and supply fridge/freezer trailers be it for Glastonbur y, weddings, additional space for peak season or emer gency use if a cold room fails Please feel free to call 01237 423304 and discuss your needs Please feel free to call 01237 423304 and discuss your needs www.keepitcoolsouthwest.co.uk The South West’s leading Independent Aircon, Refrigeration and Catering company Design and Refit Aug/Sep 2022 CLH News 45 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

For beer gardens, nothing beats the traditional picnic bench Trent Furniture’s new Chunky Picnic Table is available in three sizes star ting at just £145 90 The 4cm thick rustic oak finished spruce wood with smooth tim ber slats provides the ultimate in durable comfor t more information 0116 298 9842 or fill in our contact form at www trentfurniture co uk/contact the South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi nationals spe cialise

We

High quality contract grade furniture is impor tant in any venue , but none more so than in outdoor seating areas, where it needs to look good while lasting through many unpredictable British summers Trent Furniture supply a huge range of outdoor furni ture for pubs, cafes and restaurants A firm favourite is the Monaco Stacking Chair Available in wood effect, alu minium or a strong woven synthetic wicker finish in natural, black, red or green, this durable and stylish chair looks great in any outdoor setting, can be stacked up to 10 high, and is currently on offer from only £39 90 Alternatively, the Plaza Chair is a cool and contem porar y choice for your out door seating Hardwearing black synthetic rattan is handwoven over a rust resistant alu minium frame to create a durable chair that pairs effor tlessly with the hardened glass topped Plaza Table

For

please call

us Make the Most of Summer with Outdoor Furniture Keep It Cool Keep it Cool are

Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offer ing a great selection of products to view at your leisure Also included now an extensive range of stock seating barstools table bases and table tops

New Ranges Launched by ILF www.ilfchairs.com

What can a TROLLEY do for you? BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of: • COLOUR • SIZE • STYLE at affordable prices! www.euroservice uk.com Freephone: 0800 917 7943 e: sales@euroservice-uk.com

What

With the ongoing success of the ILF Chairs comprehensive web site , ILF have now added a stock armchair in 7 different Faux colours plus a 4 colour range stock of Egger laminated table tops in a selection of sizes

Freephone: 0800 917 7943 e: sales@euroser vice uk.com www euroser vice uk com

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

Their new online website offers both indoor and outdoor seating and table solutions

Divided into Contemporar y seating Barstools Lounge

The elegant ser vice trolley is an essential element of high tea You could say this popular tradition in the hospitality world isn’t complete with out it! Euroser vice s range of trolleys are a perfect comple ment to this popular ser vice and will add that touch of class conference centres, restaurants and coffee shops are sure to find a model to suit their décor uroser vice trolleys range from ver y traditional designs to more contemporar y models

email;terr y.kirk@ilfchairs.com

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer speci fication Outdoor items offer a variety of colours within the same product style Also included is a link to priced chairs and table bases plus a selec tion of priced made to order seat ing in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specification, just ask for details Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

and

Can a TROLLEY Do For You?

Any trolley, any size , any colour! The use of a trolley will not only enhance your ser vice but alleviate all too frequent staff shor t ages to ensure a swift and elegant ser vice Trolleys are invaluable to good ser vice and with a choice of style and colours to suit your envi ronment you are sure to find the right trolley for you Contact our friendly sales team today and find out how much a trolley can do for you!

Design Refit

46 CLH News Aug/Sep 2022

Hotels,

Imaginative Makes

For more information or to request a brochure visit www vicaimainfinity com

Vicaima, as one of the leading European expo nents of contem porar y joiner y solutions, including interiors doors, doorsets wall pan els and associated furniture products have just intro duced a new brand for profes sionals called Infinity Combining their extensive experi ence within this sector with the latest technological advancements in image realisation, they present a major step forward for the world of interior design, enabling creative vision to be made real, with imaginative design composition that encompasses multiple elements No longer constrained by conventional limitations, Infinity provides scope for interior design professionals to think beyond what they thought was possible , towards what they would ideally like to achieve Whether creating a theme that brings rhythm and repe tition, or a more dramatic and contrasting vision with pronounced statement pieces, Infinity can make it real Infinity permits almost endless possibilities when it comes to visual aspect with choice of colour tone pat tern and even the perception of texture This enables interior designers and specifiers complete flexibility when aiming to deliver bespoke project solutions However, for those professionals looking for insight from the Vicaima exper ts in trends and fashions, Infinity’s top three collections offer a myriad of fresh inspiration Select from either wood, stone or metal for an immersive experience which includes among many others, Spalted Maple , Terrazo Amber and Antique Patina Once the design and hues have been chosen, it is then a matter of selecting which joiner y elements can be combined to reflect the desired theme Here Infinity broadens horizons and uniquely permits creators to match and play with individual pieces in a way that has traditionally been limited Blending integral building ele ments such as interior door assemblies and decorative wall panels with more ephemeral components like wardrobes and furniture to achieve the perfect balance

While flexible aesthetic design is the hallmark of Infinity, it should not be forgotten that as a Vicaima brand, superior quality and performance are integral to all elements Exceeding industr y recognised standards and in the case of doors and doorkits, third par ty fire accredited to both TRADA and the British Woodworking Federation, all products are environmen tally produced and FSC cer tificated Infinity marks a new era in design for interiors whether in public commercial or residential applica tions Expanding, evolving and elevating both the cre ative process and eventual project realisation by combining visionar y image technolog y with industr y leading joiner y manufacture , to achieve outstanding results

and Integrated Interior Design, Vicaima

It Real! Design and Refit Aug/Sep 2022 CLH News 47

1. USE DATA TO IDENTITY TRENDS AND FORE CAST FUTURE DEMAND SPIKES AND TROUGHS

• Hir ing additional staff

2. CONSIDER SEASONAL MENUS

4. CONSIDER YOUR DISTRIBUTION STRATEGY.

With the right equipment, you can make outside areas more suitable to covers all year round Heating and coverage can keep your gardens and covered patio spaces commercially viable throughout rain and cold

As the weather changes, so do consumer tastes But supply chains may also become more robust (and cost effective) if your menu adapts to seasonal availability Ingredient costs, especially if locally sourced, will fluc tuate with the natural growing or rearing cycle Carefully monitoring your input costs through cashflow management software such as Agicap (https://agicap com/en/sector/restaurants/) can enable you to adjust your procurement or pricing strateg y to mitigate seasonal cost increases from your suppliers

The proliferation of direct to consumer apps can enable even the smallest business to trade online and reach a wider audience The pan demic has also encouraged many smaller traders to consider their own online ordering and pick up/ deliver y operations Investment in a secure online ordering por tal (on your own site or via a third par ty) can pro vide a valuable revenue stream when adverse weather impacts footfall

Extreme Weather and The Hospitality Sector

Managing shor t term cash flow issues

How to manage operations in heat waves and cold snaps

If you’d like to find out how much finance you qualify for, visit

Capify

Adapting your operations and embracing change will result in a more effective and efficient business; one that is better equipped for today and the future This will equate to a better customer experience and have a positive impact on your bottom line If you would like to secure funding to invest in the future operations of your restaurant, hotel or catering business, you may consider a business loan To get a free no obligation quote , and find out more about our innovative business loan, contact Capify on 08001510980 or visit www Capify co uk

The finance can be used for any business purpose whether that s:

Property and Professional 48 CLH News Aug/Sep 2022

Staff can often make the difference between a positive and a negative hospitality experience So, be aware of worker wellbeing and look after your staff rota with plenty of scheduled breaks, water provision and reg ular health checks on all, especially those who may be most at risk from extreme heat the elderly, pregnant or those with underlying health conditions

You’ll be taken to Capify’s website where you can get a no obligation quote within minutes You’ll also be able to find out more information about the busi ness loan and the unique and straightforward repayments

- We're Here to Support Your Hospitality Business

Businesses need demand analytics, not just weather forecasts, to understand and address drivers of sales volatility It is likely that, in extreme heat, customers’ menu choices will differ from those in more benign conditions Lighter meals, more cold foods and non alcoholic drinks will be more popular in peak summer for example Equally when the temperature drops, or rain is falling, consumer behaviours and menu choices will change in line with the conditions

For almost 15 years, Capify has worked closely with the hospitality sector, pro viding business owners with much needed funding We’ve been there through some difficult times like the 2008 recession and Covid 19, and have continued to lend even when the banks have said no We’ve recently conducted a Business Confidence Sur vey and found that cash flow and cash reser ves are key concerns for business owners across the UK Over half of those who responded also said they lack confidence in their exist ing banking par tners to meet any future borrowing needs

•

www capify co uk/hospitality fund

The same is true of internal dining, where air conditioning or open facades can be a welcome relief from scorching temperatures outside

We re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours

To find out more visit www capify co uk/hospitality fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team

By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www koroshfarazad com)

Hotels are doing well in the current hospitality market In terms of average daily rate and average occupancy rate the figures have far exceeded pre covid 2019 figures We are anticipating for this trend to continue onwards for at least to the next 12 18 months For example on one hotel that we are carefully assessing and monitoring the currentoccu pancy is over 100% with the entr y categor y room star ting at £140 per night and therefore due to the demand and shor tage of supply we had to transfer those guests to near by hotels The average daily rate has increased over 100% as well, showing that there is peak demand Hotels do make a profit from shor t stays, subject to the quality or the categor y of the hotel (whether it is a five star or four star, etc) A four star hotel doesn’t mean that it is of low quality, it just means that it is of a standard quality If these types of categories have other revenue streams more focused on food and beverage then they can improve on the revenue on top of the room revenue that they make Speaking in London, an average person would stay for two nights, so that is roughly anywhere from 27 47% net profit on one room from food & beverage alone For the rest of the UK, it is subject to the des tination you are looking at If it was one of the major gateway cities across the countries, then a similar theme would follow London with revenue and current demand If the quality and standard of the rooms in the hotel meet the guest expectations, the price for that par tic ular room matches the expectations of the consumer as well and therefore has more profitability Hotels can also change the price of the room depending on the day similar to the stock market in a way which is a trend that is happening in the UK but across western European countries as well For example , the price for a room on a Thursday is likely cheaper than that of a Friday, usually for around 20% and affects those shor t term extended weekends We as hotel investors are seeing an improvement in terms of inward investment in the hotel sector We are also seeing less of a trend in spending a significant capital expenditure on big improvements, but rather on softer capital expenditure Doing heavy refurbishments are now not as much of an interest for owners/investors as they’re tr ying to minimise on their expenditures and improvements and maximise the profitabilities Once they have reached a cer tain benchmark of returns then they will close the hotel down to make big improvements and make a higher ADR Demand for hotels in big cities, like London, will always be there London for example is a cosmopolitan city and ever y par t of the world wants to come here It is seen as a high demand destination in terms of food and beverage , diversified concepts and for hotels

3. INVEST IN EQUIPMENT

• Purc hasing extra food and dr ink

The Property Market Within The Hospitality Sector - Do Hotels Profit from Short-Stay Holidays and Is This On the Rise in the UK?

• Purc hasing new cater ing equipment Our flexibility means we will tr y and look beyond your credit histor y when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth

As the UK battles record temperatures, many climatologists believe extreme weather will become the future norm The foodser vice and hospitality sector is one industr y which is directly impacted by condi tions outside So how will businesses need to evolve to meet changing demand as the mercur y rises and falls? Here are five top tips to help hospitality and foodser vice businesses mitigate the business risks of a changing climate:

5. LOOK AFTER YOUR STAFF

To book a viewing call 01539 444461 or see the adver t on this page for fur ther details

Why Use a Specialist Hospitality Consultant? Answer:

The business is currently owner operated but managed allowing the new owner to do as little or as much as they like

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

Also, with opening hours star ting at 1pm except Sundays which opens earlier for Sunday lunch there is scope to enhance the business If the new owner wanted to open and offer break fast and lunchtime food this would increase both the food and beverage sales within the business as the letting rooms are on a room only rate To the rear of the proper ty is an adjoining 3 bedroomed house , for either the owner to live on site or as staff accommodation All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate Prominently positioned on Lake Road, just before the Royalty Cinema towards the top of the popular tourist village of Bowness On Windermere on the main road leading from Windermere to Bowness

The Westmorland rooms or a B & B with bar and restaurant we d suggest all 3 The restaurant offers good traditional food, the cosy bar has a range of 5 real ales, draft lagers, wines, spirits and a large selec tion of gins together with ever ything else one might expect Each of the 8 letting rooms are en suite and are neatly presented and furnished

SOMERSET TOWN Impressive 120 Cover Café/Takeway Impressive 6 Figure Net Profits Trading Day Time Only Outstanding Catering Business Well Presented & Equipped FH £625 000 2147 DORSET VILLAGE Detached Countr y Inn & Restaurant Award Winning Business Bar/Restaurant (60+) Al Fresco Seating (50+) 3 Ensuite Letting Beds & Owners Apartment Commercial Kitchen Car Park & Garage FH £625,000 4822 01392 201262 www stonesmith co uk T H E W E S T C O U N T R Y S P E C I A L I S T S THINKING OF SELLING? C ALL FOR A FREE VALUATION DEVON COUNTRY VILLAGE Beautifully Restored Countr y Village Inn 8 Quality Ensuite Letting Bedrooms Lovely Restaurant Areas (65+) Al Fresco Seating Area (76) Strong Turnover & Profits FH £625,000 4817 SOMERSET VILLAGE Substantial Former Farmhouse Refurbished To High Standard Flexible Business & Home Opportunity Offering 6 Individual Bedrooms Sauna Hot Tub Gardens & Private Parking FH £549 950 6009 EAST DEVON COAST Attractive Licensed Restaurant Busy Prime Trading Location Restaurant Seating 42+ Well Equipped Catering Kitchen Deliberately Restricted Opening Hours LH £39 950 2109 DEVON COUNTRY VILLAGE Well Renowned Countr y Village Inn Set In Around 2 ½ Acres Character Restaurant Areas (94+) Al Fresco Seating For 120+ & Car Park Exceptional Business Opportunity LH £95 000 4821 DEVON VILLAGE Countr y Village Destination Inn Bar Areas (32+) Dining Room (43) 4 En Suite Letting Rooms 3 Bed Private Car Park (50) Patio & Beer Garden (50+) Separate 3 Bed Detached Cottage FH £695,000 4824 DEVON TOWN Licensed Thai Restaurant High Street Trading Position Restaurant Areas (40+) Commercial Catering Kitchen Impressive Turnkey Opportunity LH £15 000 2142 DARTMOOR DEVON High Quality Licensed 78 Cover Café Substantial Trade Levels & Net Profits Run Under Full Management Spacious Owner s/Manager s Apartment Outstanding Business Opportunity LH £265,000 2144

Inn is quite simply a brilliant business that is only available as the owners wish to retire With a highly rated restaurant & pub for the past 4 years on Trip Advisor the new owners can be assured of a great business moving forward With a large lower ground floor restaurant fully equipped commercial kitchen bar area with additional mezzanine area and then 8 great en suite letting rooms Is this a bar with a restaurant and letting rooms a restaurant with a bar and

PROFITABILITY & OPERATIONS

The Westmorland Inn, Bowness-On-Windermere Comes on the Market

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business And YES Covid19 changed a lot of things We need to learn from those things! Right now we are experiencing massive increases in the cost of the raw materials that we buy both Food and Drink We will take that fully into consideration When was the last time that you fully and meticulously costed out and priced correctly, ever y dish on your menu both Food and Drinks? Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now need ed more than ever From Managing the Managers through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development We have a ver y good record in helping Hospitality business owners to implement processes that improve how they manage their people , which in turn benefits the owners as well as the Team Members themselves We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive pleasant and ‘’retaining’’ working environment

Property and Professional Aug/Sep 2022 CLH News 49

MARKETING We will help you build a workable planned Marketing Strateg y We don t do fancy, posh or expensive we just recommend what our experience says will actually work for your business It’s no longer enough to rely on word of mouth and repeat business You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online adver tising to print design Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’ If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you because we can help your business to succeed.

With over 30 years of industr y experience in the Hospitality sec tor, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability Operational Strateg y Staff Management Marketing and The Future of your business David will also be on hand to give you extra (and this can be without any extra charge) suppor t through our Sprowts4Mentoring system, to analyse , ever y single week, your business performance figures giving you weekly analysis and concise repor ts, with appropriate guidance , to optimise your business’s Sales, Profitability and Staff Management